Mushroom soup from honey mushrooms, according to many gourmets, is the most delicious. It is healthy, nutritious, and also has an amazing aroma.

This dish is quite easy to prepare. All you need is all the necessary ingredients and some free time.

The most important ingredient in the soup is, of course, honey mushrooms. Mushrooms can be used not only fresh, but also dried, salted and pickled.

It is best to use mushrooms of a smaller size, then the taste will be more pleasant.

Mushroom soup from honey mushrooms can be prepared using various decoctions: chicken, meat, vegetable. You can add various vegetables (potatoes, onions, celery, carrots), cereals (barley, rice), pasta and herbs to the soup. To make it even more fragrant, you can add bay leaf.

How to cook mushroom soup from honey mushrooms - 15 varieties

The classic mushroom soup recipe is very simple. He is perhaps the most famous.

Ingredients:

• Honey mushrooms - 300 g
• Potatoes - 500 g
• Sunflower oil - 4-5 tbsp. spoons
• Carrots - 1 pc.
• Onions - 1 pc.
• Salt and pepper - to taste
• Sour cream - 2-3 tbsp. spoons (to taste)
• Greens to taste

Preparation:

We prepare honey mushrooms: wash them thoroughly, put them in a sieve to remove excess water.

Finely chop our mushrooms (into cubes or strips).

Place a pan of water on low heat. When the water boils, salt it and add chopped mushrooms. Leave to cook for 15 minutes.

At this time, cut the potatoes into cubes or strips, add them to the mushrooms and cook for 30 minutes.

Let's prepare the frying. To do this, put a frying pan on the fire, pour in a little vegetable oil, pour in the onion, chopped into small cubes, and carrots, grated on a fine grater. Fry for 5-10 minutes until the frying takes on a golden hue.

Add the roast to the soup. Salt, pepper, add herbs to taste. Let the soup brew for 10 minutes.

This soup can be served either hot or chilled (in this case it is best to add a little chopped herbs).

Our

Mushroom soup with honey mushrooms will help create a summer mood in your home even in winter.

Ingredients:

• Honey mushrooms - 400 g
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Flour - 1 tbsp. spoon
• Milk - 50 ml
• Vegetable oil
• Salt, spices

Preparation:

Defrost the mushrooms, drain excess water from them.

Place a pan with 1.5 liters of water on the stove and add some salt. Cut the potatoes into cubes and send them to boil. Pour the flour into a dry frying pan and heat it over medium heat until it acquires a nice creamy color. To prevent the flour from burning, stir it constantly.

Let's prepare the frying. Finely chop the onion and grate the carrots on a coarse grater. Fry vegetables in vegetable oil for 8-10 minutes.

Place the roast in a pan with potatoes.

Fry the mushrooms a little in a frying pan, then send them to the pan, add spices (bay leaf, pepper).

We dilute the flour with milk, making sure that no lumps form. Stirring constantly, pour into the pan in a thin stream.

Let the soup simmer for 2 minutes, add the herbs, turn off the heat.

Pour the finished soup into bowls and serve with sour cream and herbs.

Bon appetit!

Delicate cream soup with honey mushrooms will delight your guests.

Ingredients:

• Dried honey mushrooms - 100 g
• Butter - 50-100 g
• Thick sour cream - 1 cup
• Flour - 2 tbsp. spoons
• Pepper

Preparation:

Wash well, soak the mushrooms for 2-3 hours in cold water

Place the mushrooms on the stove and cook for 1.5 hours over low heat, without adding salt, bringing the volume of water to 3 liters.

Add salt, pepper, add butter, cook for another half hour.

Mix sour cream with a few tablespoons of broth from the soup, add flour, mix well, pour into the soup.

Serve the soup with dumplings or noodles.

Very tasty, aromatic soup with a pronounced creamy mushroom taste.

Ingredients:

• Potatoes - 500 g
• Honey mushrooms - 200 g
• Carrots -150 g
• Onion -150 g
• Processed cheese - 200 g
• Pepper
• Vegetable oil

Preparation:

Pour water over the mushrooms and cook for 25-35 minutes.

Finely chop the onion.

Grate the carrots on a fine grater.

Fry carrots and onions in vegetable oil until golden brown.

Cut the potatoes into cubes.

Add potatoes to the broth, add salt and pepper, cook for 5-10 minutes.

Add onions and carrots, cook for 3-5 minutes.

Add melted cheese, stir, remove from heat.

The soup is ready! Pour into plates and serve with greens.

This recipe for honey mushroom soup is perfect for people who fast.

Ingredients:

• Frozen honey mushrooms - 150 g
• Potatoes - 2 pcs.
• Celery - 1 stalk
• Carrots - 1 pc.
• Onion - 1 pc.
• Water - 1 l
• Vermicelli - 50 g
• Bay leaf - 2 pcs.

Preparation:

We put half the mushrooms on the fire to boil.

Grate carrots and onions, cut celery.

Cut one potato in half, cut the second into cubes. Send the potatoes cut into two parts to the boiling mushrooms.

Simmer the grated onion, carrots and celery in a frying pan, stirring constantly, for three minutes. Add the remaining mushrooms and stew for another two minutes.

Place the vegetable mixture in the broth and add the bay leaf.

Add diced potatoes.

Remove the finished potatoes, which we cut in half, from the soup and mash them into a puree.

Three minutes before readiness, add vermicelli, mashed potatoes and salt. The soup is ready!

A simple and quick recipe for delicious mushroom soup.

Ingredients:

• Water - 2 l
• Potatoes - 6 pcs.
• Onion - 1 piece
• Carrots - 1 pc.
• Honey mushrooms - 100 g
• Vegetable oil - 2 tbsp. spoons
• Chicken legs - 3 pcs

Preparation:

We lay out the mushrooms to defrost, grate the onions and carrots, cut the potatoes into cubes.

We cut the chicken legs, place them in a pan with water, and put them on the fire. When the water boils, reduce the heat and keep it boiling for 10-15 minutes.

Heat a frying pan with vegetable oil and fry the onions and carrots until golden brown. Add honey mushrooms, mix, fry for 3 minutes

Add the toasted mixture to the soup. Salt, pepper, add seasonings to taste. Stir and cook the soup until done.

Bon appetit!

You can add basil leaves to the soup. This will give the dish a unique taste and decorate it.

An unusual and very tasty recipe that gourmets will love.

Ingredients:

• Trout - 500
• Carrots - 2 pcs.
• Butter - 20 g
• Onion - 2 pcs.
• Potatoes - 3 pcs.
• Honey mushrooms - 100 g
• Millet - 70 g
• Water - 2.5 l
• Sour cream - 60 g
• Lemon juice
• Dill
• Green onions
• Bay leaf
• Lemon
• Black pepper

Preparation:

Cut carrots and onions, fry in a cauldron in butter.

Cut the potatoes and add them to the cauldron.

Add the fish head, millet and bay leaf and fill everything with hot water.

Slice the fish and sprinkle with lemon juice.

Add mushrooms to the soup, salt to taste, and bring to a boil.

Add trout to the soup, add dill. We bring it to readiness.

Toast the bread. Grind the dill with green onions and salt. Mix the greens with sour cream and spread on bread.

Pour the soup into a plate and pepper to taste.

Add croutons and sour cream.

Bon appetit!

Ingredients:

• Honey mushrooms - 0.5 kg
• Water - 2-2.5 l
• Noodles - 0.5 tbsp
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato - 1 pc.

Preparation:

We wash and cut the mushrooms.

Boil the mushrooms for 20 minutes after boiling over medium heat.

At this time, fry finely chopped onion and grated carrots in butter until golden brown. At the end, add the mashed tomato, after scalding it and removing the peel. Simmer a little under the lid.

Add the fry and noodles to the boiling broth with mushrooms.

Cook until done. Add herbs and bay leaf.

Bon appetit!

Ingredients:

• Potatoes - 2 pcs.
• Champignons - 300 g
• Carrots - 1 pc.
• Millet - 3 tbsp. l.
• Onion - 1 pc.
• Vegetable oil
• Greenery
• Pepper, salt

Preparation:

Peel the onions and carrots. Cut the onion into cubes, carrots into strips.

Place a pot of water on the fire until it boils.

Fry onions and carrots in a frying pan for 2 minutes.

Slice the mushrooms. Add them to the pan with the onions and carrots. Fry for 5 minutes.

When the water boils, add mushrooms, vegetables, and millet into the pan. Cook for 20 minutes.

Cut the potatoes into cubes and add to the soup. Cook for another 20 minutes.

The soup is ready, bon appetit!

Sour cream is an excellent addition to mushroom soup.

This incredibly tasty, satisfying and rich soup will pleasantly surprise you and your family.

Ingredients:

• Honey mushrooms - 400 g
• Minced chicken - 400 g
• Potatoes - 2-3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 2 cloves
• Processed cheese - 400 g
• Dry white wine - 100 ml
• Bay leaf - 2 pcs.
• Salt, pepper, ground nutmeg
• Parsley

Preparation:

Fill the mushrooms with water (2 liters), bring to a boil, reduce the heat and cook for 25-30 minutes.

Peel the onions, garlic and carrots and chop them. Heat vegetable oil in a frying pan and fry our vegetables.

Add minced chicken to the vegetables and lightly fry.

Peel the potatoes and cut them into cubes, add them to the mushrooms. After 15 minutes, add the contents of the pan there.

Add cheese to the soup.

Add wine, bring to a boil and reduce heat.

Add bay leaf, salt, pepper and nutmeg to the soup to taste. Cover with a lid and cook for another 5 minutes.

When serving, sprinkle with finely chopped parsley.

Bon appetit!

You will love this tender and flavorful puree soup.

Ingredients:

• Honey mushrooms - 300 g
• Onion - 1 pc.
• Water - 2 tbsp
• Potatoes - 1 pc.
• Cream - 1 tbsp
• Butter - 1 tsp.
• Salt pepper
• Greenery
• Bay leaf - 1 pc.

Preparation:

Cut the potatoes and boil in salted water.

Chop the mushrooms and onions and fry in vegetable oil.

Mix potatoes, mushrooms and onions and blend in a blender.

Add cream, put on fire and bring to a boil.

Serve with croutons.

Bon appetit!

A simple recipe for everyone's favorite mushroom soup.

Ingredients:

• Green onion - 4 feathers
• Carrots - 1 pc.
• Onions - 1 pc.
• Bay leaf
• Butter - 2 tbsp. l.
• Dried honey mushrooms - 50 g
• Large potatoes - 2 pcs.
• Barley - 0.5 tbsp.

Preparation:

We wash the pearl barley. Boil water in a saucepan, place a colander with pearl barley on top, and cover with a lid. Reduce heat to medium. Steam for 30 minutes.

Wash the mushrooms and add to the pan. Boil 2 cups of water, pour in the mushrooms and leave for 15 minutes. Then place the mushrooms in a colander and cut into strips. Strain the mushroom infusion.

Bring the mushroom infusion to a boil, add pearl barley, cook for 20 minutes.

Cut potatoes, onions and carrots into cubes.

Add potatoes to the soup and cook for 10 minutes.

Fry onions and carrots in a frying pan along with mushrooms, add to the soup. Cook for 5 minutes.

Pour the soup into bowls and add green onions.

Bon appetit!

An unusual recipe for mushroom soup with honey mushrooms. Will surprise you and your guests.

Ingredients:

• Honey mushrooms - 200 g
• Onions - 1 pc.
• Carrots - 1 pc.
• Celery - 50 g
• Vegetable oil - 2 tbsp.
• Milk - 2 tbsp.

Preparation:

Wash the mushrooms, chop finely and simmer in oil for 20 minutes.

Finely chop the onion, carrots and celery, fry in vegetable oil for 5 minutes.

Cut the potatoes into cubes.

Add mushrooms and potatoes to boiling milk and cook for 10 minutes. Then add vegetables and cook for another 5 minutes

The soup is ready, bon appetit!

Ingredients:

• Honey mushrooms - 300 g
• Buckwheat - 2-3 tbsp. l.
• Onion - 1 pc.
• Sour cream - 2 tbsp. l.
• Greenery

Preparation:

Finely chop the mushrooms and cook for 30 minutes.

Add buckwheat, onion rings, salt, cook until tender.

Season the soup with sour cream and serve.

When serving, decorate with greens.

Bon appetit!

Ingredients:

• Beef broth - 1.2 l
• Boiled honey mushrooms - 100 g
• Potatoes - 1 pc.
• Celery root
• Vegetable oil - 2 tbsp.
• Oatmeal - 2 tbsp. l.

Preparation:

Cut the celery root into strips, fry it in vegetable oil, and throw it into the boiling broth.

Cut the potatoes into cubes, add them to the broth along with oatmeal and boiled mushrooms.

Cook until potatoes and flakes are soft.

Serve with greens.

Bon appetit!

Among soups, one of the most nutritious and vitamin-filled is mushroom soup. According to many gourmets, the most delicious soup is honey mushroom soup, not only from fresh mushrooms, but also from frozen honey mushrooms. Let's look at the recipe for soup with frozen honey mushrooms.

Main Ingredients

Ingredients:

• Potatoes - 0.5 kg
• Honey mushrooms - 0.3 kg
• Vegetable oil - 5 tablespoons
• Onion - 1 piece
• One big carrot
• Salt, pepper and other spices - to taste
• Sour cream - 3 tablespoons
• Favorite greens.

Step-by-step recipe for soup with frozen mushrooms

First, you need to pre-prepare the honey mushrooms - defrost, rinse them and put them in a colander to drain excess water. Then you need to finely chop the mushrooms. At this time, put a pan of water on the stove. As soon as the water boils, you will need to add a little salt and add the chopped mushrooms. Let them cook for about 15 minutes.

Meanwhile, cut the potatoes. Add the diced potatoes to the pan and cook for about 30-40 minutes. For this time, set the pan on the far burner so that it does not disturb you, because now we will move on to the second main component of the soup - frying the vegetables.

While the soup base is cooking, prepare the frying. Put a frying pan on the fire, pour in sunflower oil and cut the onion into small cubes. You need to fry it until transparent, and only then add grated carrots to the onion. Fry until golden brown. This frying gives the soup a special taste, the aroma of fried onions. Just be sure not to overcook, otherwise the onion will only give the soup a burning smell!

When the frying is ready, add it to the mushroom soup with frozen honey mushrooms. Now add salt, pepper and chopped herbs. Then let the soup brew for about 10 minutes.

Mushroom soup with cheese

Do you like to experiment? If this is the case, then try making soup with frozen honey mushrooms and cheese. For this you can use both processed cheese and hard cheese, for example Parmesan.

You can also cook puree soup from frozen honey mushrooms. It is prepared in the same way as regular mushroom soup with frozen honey mushrooms, but when the soup is ready, you need to grind the honey mushrooms and potatoes in a blender. This soup is best served with coarsely chopped greens and a crispy white loaf.

You can add various spices to the soup with honey mushrooms, for example: sweet peas, bay leaves, savory, cloves, basil. These spices will give the soup a special spicy, refined aroma.

Recently, soup with frozen honey mushrooms has been served with croutons in a special garlic sauce or dressing. To prepare them, cut any black bread into portions, pass the garlic through a meat grinder or garlic press. Then place the bread in a frying pan to fry in sunflower or olive oil. At this time, salt the garlic, add a little vegetable oil, salt and any herbs. At the end of frying the bread, add the resulting garlic dressing to it. Hurray, the croutons are ready!

However, in no case should you overdo it with garlic, as the smell of garlic can overshadow the entire bouquet of aromas of the mushroom soup. Also, sour cream is added to the mushroom soup with honey mushrooms to make the taste softer, and those who are watching their figure and consider mushroom soup to be very high in calories can add a stalk of celery, which has a negative calorie content (digesting it consumes more calories than it contains ).

And for those who like a hearty meal, there are options for mushroom soup in meat, chicken and even fish broth. This soup will most likely be appreciated only by true meat lovers. You can use rice or noodles as a base for the soup instead of potatoes. Don't forget to rinse the rice several times in cold water, otherwise the soup will change consistency!

There is an option to serve chilled mushroom soup with frozen honey mushrooms. In this case, it must be served with sour cream and dill. This option is especially good in the hot summer season. To better understand how this dish is prepared, look at the recipe for mushroom soup from frozen honey mushrooms with photos.

I hope you enjoyed this recipe and learned how to make mushroom soup with frozen honey mushrooms. Bon appetit!

The Latin name for autumn mushrooms translates as “bracelet”. And this has been very accurately noticed - in the fall, the tree trunk, like a wrist, is surrounded by a ring of small mushrooms. After boiling, honey mushrooms shrink even more in size, and the soup with them looks very beautiful, as if with scattered amber beads.

It is also convenient that the mushrooms do not need to be cut, but simply rinsed thoroughly.

Forest mushroom soup will appeal to everyone - adults and children, vegetarians and meat lovers. After all, it will successfully compete with many first courses cooked in meat broth. A wonderful aroma will lift your spirits in the rainiest and gloomiest weather.

It’s a good idea to pamper yourself in the fall with this seasonal soup made from fresh honey mushrooms. Plus, they can be frozen or pickled. The calorie content of the finished dish is not at all high, only 25 kcal per 100 g of product, and this is provided that, according to tradition, the soup is always seasoned with sour cream in a plate.

Soup with honey mushrooms - step by step photo recipe

The broth from honey mushrooms turns out rich, with a clearly noticeable mushroom taste. By the way, if freshly brewed mushroom soup sits for a while, it will not lose its taste at all; on the contrary, during this time the mushrooms will saturate it even more with aromas and tastes.

Cooking time: 1 hour 0 minutes

Quantity: 6 servings

Ingredients

• Honey mushrooms: 500 g
• Water: 1.8 l
• Potatoes: 450 g
• Onion: 150 g (1 large or 2 medium onions)
• Carrot: 1 medium or 2 small
• Flour: 1 tbsp. l.
• Sunflower oil:for frying vegetables
• Bay leaf: 1-2 pcs.
• Cinnamon: pinch
• Allspice and black peppercorns:a few peas
• Fresh greens: for serving

Cooking instructions

Soup with forest mushrooms is ready. It is advisable to let it brew for 10 minutes. Then pour into portioned plates, add greens to each and you can try.

Recipe for soup with frozen mushrooms

Before preparing the soup, frozen mushrooms do not need to be boiled, but only rinsed well in cold water. But practice shows that they will taste better if they are boiled for at least 10 minutes and then discarded in a colander.

For this recipe you will need:

• 0.5 kg honey mushrooms;
• bulb;
• butter - 1 tbsp. l.;
• flour - 1 tbsp. l. with a slide;
• sour cream - 2 tbsp. l.;
• salt, pepper - to taste;
• 2 liters of water.

Step by step process:

1. Defrost honey mushrooms at room temperature, boil for a quarter of an hour in clean water.
2. Pour the liquid into a separate bowl; later you will use it to prepare the sour cream dressing and the soup itself.
3. Chop the onion in advance and brown it in a frying pan greased with vegetable oil.
4. Melt a piece of butter in a deep frying pan.
5. Pour flour into it and fry it over low heat until creamy.
6. Then add sour cream and stir quickly until you get a ball of flour.
7. Using a ladle, pour mushroom broth into the pan. Pour in one ladle and stir thoroughly, another ladle and stir again. Do this until you get a very liquid sour cream and flour dressing.
8. Remove the pan from the heat and pour the mixture into the pan with the remaining mushroom broth.
9. Place honey mushrooms and sautéed onions there, add salt, stir and cook for another 10 minutes over medium heat.
10. Close the lid and let sit for a few minutes.

With pickled

The peculiarity of this soup is that the mushrooms do not need to be boiled; simply rinse them under cold running water.

Place pickled mushrooms in the soup after the potatoes are completely cooked, otherwise, due to the vinegar contained in the mushrooms, they may remain hard.

• 1 cup of pickled honey mushrooms;
• 2-3 potatoes;
• 0.5 cups pearl barley;
• 1 onion;
• 1 carrot.

How to cook:

1. Pearl barley cooks rather slowly, so you must first soak it in cold water for at least an hour.
2. After this, put it to cook along with the potatoes.
3. Chop the onion and carrots. You can add them raw along with cereals and potatoes. Or fry in oil and add at the final stage of cooking immediately after the mushrooms.
4. Add salt to the soup to taste, remembering that the salt will also transfer into the broth from the pickled mushrooms, cook for 10 minutes.
5. Then add pepper, add bay leaf and cook for another couple of minutes. Serve with sour cream.

Cream of mushroom soup

We will prepare an unusual cream of mushroom soup according to an original Italian recipe. For it you will need:

• 1-2 cups of honey mushrooms, boiled in advance;
• 3 pre-boiled and peeled potatoes;
• 1 leek stalk;
• 1 onion;
• 2 cloves of garlic;
• 3 sprigs of thyme or other fragrant herb;
• 0.5 cups cream.

For 1.5 liters of vegetable broth:

• 1 onion, washed with peel;
• 1 carrot;
• 1 stalk of celery;
• green leek leaves.

1. To begin, prepare a vegetable broth from an unpeeled onion cut in half (onion skins will give a nice amber color), carrots cut into 3 parts, a celery stalk and the green part of a leek. Boil all this in 2 liters of water for 15-30 minutes.
2. Pour a little oil into another pan, add chopped white leek, sprinkle with thyme petals, salt and pepper and simmer for a while.
3. Chop the peeled onions, chop the garlic, add them to the leek and simmer.
4. Place mashed boiled potatoes and boiled mushrooms in a saucepan with onions, stir and pour broth over everything.
5. Bring to a boil, add cream and simmer covered for about 20 minutes.
6. Grind the finished soup in a blender until smooth.

Cream soup with cheese

An original cream soup with processed cheese and mushroom flavor will amaze guests and household members.

• 300 g honey mushrooms;
• 2.5 liters of water;
• 2-3 potatoes;
• 2 onions;
• 1 medium sized carrot;
• 1-2 packs of processed cheese, “Druzhba” type.

The more cheese you use in this recipe, the richer the flavor will be and you may not even need to add salt to the dish.

Further actions:

1. Boil the mushrooms for 20 minutes.
2. At this time, chop and sauté the onion and carrots.
3. Chop the potatoes and cook together with the mushrooms until tender.
4. Add fried vegetables.
5. Grate the cheese and add it at the last moment, when the soup is almost completely ready.
6. Boil it, stirring constantly, until the cheeses dissolve.
7. After this, beat well with an immersion blender. The peculiarity of the cream soup is its very thin consistency.

Before preparing the soup, honey mushrooms must be properly boiled. It is recommended to drain the first water 5 minutes after boiling. Then pour fresh water over the mushrooms and cook for 20-40 minutes, depending on the size of the mushrooms.

Mushroom soups are known for their nutritional properties and will help satisfy your hunger for a long time. Honey mushroom soup is suitable for those who follow a non-strict diet and avoid high-calorie foods. Frozen or canned honey mushrooms can be found in stores all year round.

Recipes for soups with these mushrooms are distinguished by a variety of flavors and varying degrees of difficulty in preparation. It is worth starting with a simple first course with mushrooms and potatoes, and then moving on to more complex ones, for example, cheese soup.

A simple first course preparation

Soup with honey mushrooms and potatoes is prepared quickly and does not require any special knowledge of cooking. The recipe calls for fresh mushrooms, but if the mushroom season has not yet begun, then canned ones will do.

Honey mushrooms are cut into small pieces and fried for a couple of minutes in a non-stick frying pan (or in a small amount of vegetable oil).

Bring water to a boil in a saucepan and add small potato cubes, then grated carrots and finely chopped onions.

At the same time, you can add salt, pepper, stir and, if necessary, add more spices in accordance with the preferences of the person preparing the soup. Place the chopped honey mushrooms in a saucepan and cook over the same heat for 10 minutes.

Then turn off the stove and leave the pan on it for another 15 minutes. The finished soup in a bowl can be sprinkled with herbs and sour cream added.

Cheese soup with honey mushrooms

This soup turns out surprisingly tender and creamy. Due to the presence of cheese in the recipe, it is higher in calories.

Products:

• 200 g frozen honey mushrooms;
• 1 liter of pre-cooked broth (any meat or vegetable);
• 4 small potatoes;
• 2 small processed cheeses;
• 100 g onion;
• 50 g grated carrots.

Cooking time: 30 min.

Calorie content in 100 g of soup: 120 kcal.

Honey mushrooms are fried in a frying pan with vegetable oil until the excess water evaporates (there is no need to defrost them first).

Finely chopped onions and coarsely grated carrots are fried in vegetable oil until the onions are golden brown and mixed with honey mushrooms. Set the broth to boil on the stove. After it boils, frying honey mushrooms are thrown into it.

Make the fire weaker and cook for about five minutes, after which add the potatoes cut into small squares or strips. Set the heat to medium and cook until the potatoes are ready.

The cheeses are grated on a fine grater or crushed in a blender and when the potatoes are ready, they are gradually added to the soup, stirring it at the same time. The cheese should disperse in the broth without sticking together into separate large lumps.

After the broth becomes almost homogeneous, the soup can be considered ready.

You can serve the dish with herbs and white bread croutons.

Frozen mushroom and noodle soup

A hearty dietary soup is made from frozen honey mushrooms with chicken breast. It’s good to eat in winter, reminiscing about autumn trips to the forest to pick mushrooms.

Products:

• 400 g chicken breast (wash under the tap with cold water and dry with a napkin);
• 2 medium sized carrots;
• 2 white onions;
• 2 g each salt and pepper;
• 50 g stalks of fresh celery (optional if you can’t buy it);
• 200 g frozen honey mushrooms;
• 100 g noodles (preferably buckwheat);
• 5 peas of allspice;
• 3 liters of water;
• 2 tbsp. l. rast. oils;
• greens: parsley, green onions for decoration in a plate.

Time required for preparation: 1.5 – 2 hours.

Calorie content per 100 g: 30 kcal.

Cook chicken, 1 carrot and 1 onion, cut in half, in 2 liters of water over low heat. You can also add a little parsley. Lightly salt the broth and add peppercorns. Cook the chicken for 1 hour, removing any foam that appears on the surface. When the broth is ready, remove the carrot and onion halves from it.

The honey mushrooms are defrosted in a heated frying pan until the excess liquid is gone. Then you need to fry them a little in vegetable oil and add them to the broth.

Uncooked onions, carrots and celery are cut very finely (you can grate the carrots), lightly fried and 10 minutes before the soup is ready, add to the broth, after removing the chicken from it. Then add a bay leaf to the pan, turn off the stove and leave the soup to simmer under the lid for 10-15 minutes.

During this time, cook the noodles in salted water in a separate bowl (you can follow the instructions on the package). No noodles are added to the broth. It is placed directly on a plate, and mushroom soup is poured on top, boneless chicken cut into pieces is placed and sprinkled with herbs.

Dried honey mushroom soup with chicken

Dried mushrooms are easier to obtain after the season ends. They can also add a rich mushroom flavor and aroma to the soup.

Products:

• 200 g chicken breast (wash and dry with a napkin);
• 200 g of any noodles or pasta;
• 1 onion;
• ½ kg of dried honey mushrooms;
• 2-3 potatoes
• salt and pepper according to preference.

Cooking time: 40 min.

Calorie content per 100 g: 72 kcal.

To make soup from dried mushrooms, you will first have to leave them in water for a couple of hours to soften them. In the water in which the mushrooms were soaked, you can later cook the soup itself (but this should not be the first water with which the mushrooms were poured, that is, they are first washed several times).

After draining the water into a saucepan, fry the mushrooms in any vegetable oil over medium heat until their volume is reduced by about 1.5 times. Then add the mushrooms to a saucepan with drained water, add salt and set to cook on the stove turned on over medium heat. Finely chop the onion and potatoes and add them to the broth.

After 10 minutes, add the pasta, cook for 15-20 minutes, after which we check the readiness of the potatoes. If it is cooked, then the soup is ready. You can let it sit for another 10 minutes before serving.

You can eat the soup with or without sour cream, you can sprinkle it with herbs and croutons.

Recipe for a delicious dish of marinated mushrooms

This easy soup uses pickled honey mushrooms and chicken eggs for garnish in the bowl.

Products:

• 700 g of pickled honey mushrooms (it is better to cook them whole);
• 3 potatoes;
• 1 carrot;
• 2 chicken eggs (their number depends on the number of servings - put half or two halves on one plate);
• 1 onion (or 2 if they are small);
• herbs and salt according to preference.

Cooking time: 1 hour.

Calorie content per 100 g: 43 kcal.

Pickled honey mushrooms are poured with water in a saucepan and the broth is boiled until the mushrooms sink to the bottom. At this stage you can add salt to the water. If necessary, salt can be added at the end of cooking the soup. If foam appears on the surface during the cooking process, it must be removed.

After the mushrooms are ready, they are thrown into a colander, and finely chopped potatoes are boiled in the broth. If the potatoes are cut small enough, 15 minutes should be enough to cook the potatoes. During this time, lightly fry finely chopped onions and carrots in vegetable oil. When the onion turns golden, add the mushrooms to the frying pan. The heat increases slightly and the frying cooks for another 10 minutes.

Then it is poured into the broth and cooked until it boils. You can add a boiled chicken egg (chopped, half, slice - as you like) to a bowl of soup, sprinkle the soup with herbs.

The basic rule for preparing a tasty and healthy soup with honey mushrooms is to choose quality products. All ingredients must be fresh. When choosing mushrooms, you need to be especially careful - consult with experienced mushroom pickers, buy already collected mushrooms only in trusted places, and monitor the expiration date of canned and pickled mushrooms.

It is better to collect honey mushrooms from mid-August until the time of the first frost. At this time, mushrooms have the best nutritional properties. After harvesting, the lower part of the stem is cut off, the mushrooms are washed and soaked in water for an hour or two for easier cleaning.

Cook the soup with mushrooms over low heat so that the broth does not become cloudy. You can add any meat, pasta, cereals, or vegetables to honey mushrooms. Their taste goes well with almost all foods. Except that fish soups with mushrooms are practically not prepared; rather, fish can be baked with them. But this is a matter of taste.

To enhance the flavor of mushroom soup, you can add a tablespoon of dried porcini mushrooms.

Making mushroom soup with honey mushrooms is not at all difficult if you follow everything as described in the recipe. The finished first course will definitely please all family members.

Mushroom soup is a flavorful first course that does not require any special culinary talent to prepare.

In addition, mushrooms are not just a tasty product, but also healthy, as they are optimally balanced with proteins, microelements and vitamins.

If you are worried about your figure and count every calorie you eat, then you can add vegetables to the mushroom soup. And you will get the perfect dietary dish.

Mushroom soup is an off-season dish that can be prepared at any time of the year. If you don't have fresh mushrooms, no problem. You can use frozen ones.

Several questions arise. How to properly prepare soup? What mushrooms are best to use? How many mushrooms do you need? We offer 2 simple recipes for delicious frozen honey mushroom soup that will delight all members of your family.

Frozen honey mushroom soup based on chicken broth

In many restaurants, mushroom soup is prepared using porcini mushrooms. This is due to the indescribable and rich aroma of these mushrooms, but this does not mean that other types of mushrooms cannot be used.

Soup with honey mushrooms will amaze even an avid gourmet with its taste. You just need to know a few nuances.

Required ingredients:

• chicken broth (at least water) – 1 liter;
• frozen honey mushrooms – 300 gr.;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• dill, parsley – 10 gr.;
• salt, black pepper - to taste.

For this recipe, it is best to use pre-cooked chicken broth, but you can use plain water. Using water will make the soup lighter and more dietary, which is ideal for people on a diet or suffering from gastrointestinal disorders.

1. It is necessary to heat the vegetable oil in a frying pan.
2. Peel and chop the onion and fry until golden brown.
3. Peel and cut the carrots into small cubes, place in a frying pan and sauté together with the onion over medium heat for about 4 minutes.
4. Add frozen mushrooms to the pan.

Chef's tip: There is no need to defrost mushrooms, since when thawed they do not release enough liquid.

5. After being added to the onions and carrots, they must be simmered until the water evaporates. After the water has evaporated, the contents of the pan need to be fried for several minutes.
6. Pour chicken broth or water into a saucepan and bring to a boil.
7. Peel the potatoes, cut into cubes and place in a saucepan. Boil potatoes for 5 minutes.
8. Add the contents of the pan to the potatoes. Cook the soup for 10 minutes.
9. Finely chopped greens should be added to the plates.

Recipe for honey mushroom soup without broth

Even a child can prepare the soup according to the above recipe. If you want to cook something more complicated, then the second recipe is just for you! What is needed for this?

Ingredients:

• honey mushrooms – 400 gr.;
• water – 1.5 l.;
• potatoes – 4 pcs.;
• onions – 1 t.;
• carrots – 1 pc.;
• flour – 1 tbsp. l.;
• milk – 50 ml;
• vegetable oil – 2-3 tbsp. l.;
• salt, spices - to taste.

In order to prepare a delicious first course, you must strictly adhere to the cooking process outlined below. Do not violate the proportions or sequence of cooking, otherwise you may be disappointed.

Step-by-step cooking process:

1. It is necessary to defrost the honey mushrooms and carefully drain the excess water.
2. Pour water into a saucepan and put on fire. Cut the potatoes into cubes and place in a saucepan, add salt to taste.
3. Place flour in a dry frying pan and heat over low heat for several minutes until it begins to smell nutty. Then you need to remove from the heat and let cool.

It is important to know: Roasting the flour is a very important step in cooking, without it you can spoil the soup and turn it into a sticky mass.

4. Chop the onion and grate the carrots. Then fry in a frying pan for 10 minutes. Pour the roast into the pan.
5. Place thawed honey mushrooms in a frying pan and fry for several minutes. Then put it in a saucepan, add spices.
6. Add milk to the flour, stir so that there are no lumps. Then pour into the pan.
7. After adding flour and milk, leave to cook over low heat for 5-10 minutes. Then turn off and let stand covered for 15 minutes.
8. The soup is served with sour cream.

Frozen honey mushroom soup will diversify the menu during fasting or a strict diet. This dish will be a great addition to any holiday table. Bon appetit!

How to make honey mushroom soup in a soup maker, see the following video: