Mushroom soups are known for their nutritional properties, they 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 dishes. Frozen or canned mushrooms can be found in stores all year round.
Recipes for soups with these mushrooms are distinguished by a variety of tastes and varying degrees of difficulty in cooking. It is worth starting with a simple first course with mushrooms and potatoes, and then move on to more complex ones, such as cheese soup.
An easy first course
Soup with mushrooms and potatoes is prepared quickly and does not require special knowledge in cooking. The recipe refers to 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 pan (or in a small amount of vegetable oil).
Bring water to a boil in a saucepan and put small cubes of potatoes into it, then grated carrots and finely chopped onions.
At the same time, you can salt, pepper, mix and, if necessary, add more spices in accordance with the preferences of the one who prepares the soup. Put chopped mushrooms in a saucepan and cook on the same fire for 10 minutes.
Then turn off the stove and leave the pan on it for another 15 minutes. Ready soup in a bowl can be sprinkled with herbs, add sour cream.
Cheese soup with mushrooms
This soup is surprisingly tender and creamy. Due to the presence of cheese in the recipe, it is more high-calorie.
Products:
- 200 g frozen mushrooms;
- 1 liter of pre-cooked broth (on any meat or vegetable);
- 4 small potatoes;
- 2 small processed cheese;
- 100 g of 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 excess water evaporates (they do not need to be defrosted first).
Finely chopped onions and coarsely grated carrots are fried until the onions are golden brown. vegetable oil and mixed with mushrooms. The broth is brought to a boil on the stove. After it boils, they throw roasted mushrooms into it.
The fire is made weaker and boiled for about five minutes, after which they throw potatoes cut into small squares or strips. Set the heat to medium and cook until the potatoes are ready.
The curds are rubbed on a fine grater or chopped in a blender, and at the moment the potatoes are ready, they are gradually added to the soup, while stirring it. The cheese should disperse in the broth, not sticking together in 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 toasts.
Soup with frozen mushrooms and noodles
Satisfying diet soup obtained from frozen mushrooms with chicken breast. It is good to eat it in winter, remembering the autumn trips for mushrooms in the forest.
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 of salt and pepper;
- 50g fresh celery stalks (optional if you can't buy it)
- 200 g frozen mushrooms;
- 100 g of 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 cooking: 1.5 - 2 hours.
Calories per 100 g: 30 kcal.
Chicken, 1 carrot and 1 onion, cut in half, are boiled in 2 liters of water over low heat. You can also add some parsley. The broth is lightly salted, peppercorns fall asleep. Boil the chicken for 1 hour, removing the foam that appears on the surface. When the broth is ready, the carrot and onion halves are removed from it.
Honey mushrooms are thawed in a heated pan until the excess liquid is gone. Then they need to be fried a little in vegetable oil and poured into the broth.
Uncooked onion, carrots and celery are cut very finely (carrots can be grated), lightly fried and added to the broth 10 minutes before the soup is ready, after removing the chicken from it. Then bay leaves are added to the pan, the stove is turned off and the soup is left to languish under the lid for 10-15 minutes.
During this time, noodles are boiled in salted water in a separate bowl (you can follow the instructions on the package). Do not add noodles to the broth. It is laid out directly on a plate, and poured with mushroom soup on top, put boneless chicken cut into pieces and sprinkled with herbs.
Dried mushroom soup with chicken
Dried mushrooms are easier to get after the end of the season. They are also able to give the soup a rich mushroom flavor and aroma.
Products:
- 200 g chicken breast (wash and dry with a napkin);
- 200 g of any noodles or pasta;
- 1 onion;
- ½ kg of dried mushrooms;
- 2-3 potatoes
- salt and pepper according to preference.
Cooking time: 40 min.
Calories 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 so that they become soft. In the water in which the mushrooms were soaked, you can later boil the soup itself (but this should not be the first water that the mushrooms were poured in, that is, they are washed several times first).
After draining the water into the pan, the mushrooms are fried in any vegetable oil over medium heat until their volume decreases by about 1.5 times. Then add the mushrooms to a saucepan with drained water, salt and set to cook on the stove, turned on over medium heat. Finely chop the onion and potatoes and send them to the broth.
After 10 minutes, we fall asleep 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.
They eat soup with or without sour cream, you can sprinkle it with herbs and crackers.
Recipe for a delicious dish of pickled mushrooms
This light soup uses pickled mushrooms and chicken eggs to garnish on a plate.
Products:
- 700 g pickled mushrooms (it is better to cook them whole);
- 3 potatoes;
- 1 carrot;
- 2 chicken eggs (their number depends on the number of servings - put a half or two halves in one plate);
- 1 onion (or 2 if they are small);
- herbs and salt according to preference.
Cooking time: 1 hour
Calories per 100 g: 43 kcal.
Pickled 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 salt the water. If necessary, salt can be added at the end of the preparation of the soup. If foam appears on the surface during cooking, it must be removed.
After the mushrooms are ready, they are thrown into a colander, and finely chopped potatoes are boiled in the broth. With sufficiently small cuts, 15 minutes should be enough for cooking potatoes. During this time, lightly fry finely chopped onions and carrots in vegetable oil. When the onion turns golden, pour the mushrooms into the pan. The fire is slightly increased and the frying is cooked for another 10 minutes.
Then it is poured into the broth and boiled until it boils. Boiled can be added to a bowl of soup egg(chopped, half, slice - as you like), sprinkle the soup with herbs.
The basic rule for preparing delicious and healthy soup with honey mushrooms lies in the choice quality products. All ingredients must be fresh. When choosing mushrooms, you need to be especially careful - consult with experienced mushroom pickers, buy already harvested mushrooms only in proven places, monitor the expiration date of canned, pickled mushrooms.
It is better to collect 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 leg is cut off, the mushrooms are washed and soaked in water for an hour or two for easier cleaning.
Soup with mushrooms is cooked over low heat so that the broth does not become cloudy. You can add any meat, pasta, cereals, vegetables to the company to mushrooms. Their taste goes well with almost all products. Except that fish soups almost never cook with mushrooms, rather fish you can bake with them. But this is a matter of taste.
To enhance the flavor mushroom soup, you can add a tablespoon of dried porcini mushrooms to it.
Cooking mushroom soup with mushrooms is not difficult if you do everything as described in the recipe. Finished first This dish is sure to please all family members.
Mushroom soup can rightfully be called one of the most common fine dining. And this is not surprising, because the aroma and taste that it possesses will not leave indifferent any gourmet. Among all mushroom dishes one of the most popular is the mushroom soup, which has an original and unsurpassed taste.
Choice of mushrooms for soup
You can cook mushroom soup from mushrooms with or without additional vegetables, the main thing is to choose and prepare the main ingredient - mushrooms - correctly. According to many chefs, so that the soup has a more pronounced flavor, it is best to give preference to fresh mushrooms. Naturally, in addition to fresh mushrooms, you can also use frozen ones, they do not differ in taste, but the aroma ready meal won't be as intense. In addition to frozen and fresh, you can use dried mushrooms.
The versatility and benefits of the dish
In addition, soup made from mushrooms is very nutritious, and its calorie content is minimal. So, in 100 grams finished product contains only 18 calories.
cooking recipes
It is quite simple to prepare soup with mushrooms, because the variety of recipes today is great, and every housewife can easily choose the most suitable recipe for herself.
Ingredients:
Cooking steps:
- Wash the mushrooms thoroughly and boil them for detoxification.
- Mushrooms are finely chopped, lowered into clean water and boiled for another 10 minutes after boiling.
- While the mushrooms are boiling, you need to wash, peel and chop the potatoes. Further, it is added to the mushrooms and boil everything together for another 30 minutes. At this stage of cooking, you need to add salt and spices, everything except greens.
- To prepare the frying, it is necessary to heat sunflower oil in a frying pan, add pre-chopped carrots and onions. The duration of frying is about 10 minutes until the vegetables become golden in color.
- Next, the frying is moved to a boiling pan, greens are added. The soup is cooked for another 10 minutes.
After cooking, cover the pan with a lid and leave for about 1 hour. This time will be enough for the soup to infuse and acquire a more pronounced flavor. Immediately before serving, add sour cream to a plate.
Cream soup preparation
Except regular soup from fresh mushrooms, you can also cook unusual delicacy called cream soup, which is sure to please every gourmet. For this preparation, use different varieties cheese, mostly hard.
Ingredients:
- Honey mushrooms - 500 g.
- Raw potatoes - 400 g.
- Cheese - 250 g, it is best to use cheese hard varieties, then the aroma and taste of the finished delicacy will be more saturated.
- Onions and carrots - 1 each.
- Tomato paste or sauce - 2 tablespoons.
- Sunflower oil - 2 tablespoons.
- Spices - salt, sugar, basil and ground pepper.
Preparation consists of the following steps:
7 minutes before readiness put the basil.
Mushroom soup prepared according to this recipe can be served both hot and cold. Just before serving, you can add finely chopped greens to the plate.
Secrets of a delicious dish
In general, honey mushroom soup is easy to prepare, however, there are some secrets, knowing which you can get just an amazing ready-made dish.
Many housewives are interested in the question that concerns the choice of mushrooms. Which is better: fresh or frozen? Let's try to figure it out.
Firstly, you need to clarify what varieties of mushrooms exist and which ones are best suited for fragrant soup. It is customary to call “real” autumn mushrooms, which, according to the degree of edibility, occupy the third category. They are very fragrant and in most cases are not inferior to more noble mushrooms in taste.
Autumn mushrooms are great not only for cooking soups, but also for pickling and drying.
You can also buy summer mushrooms (ripen in June). They can be recognized by their brown color and very pleasant aroma. Summer mushrooms are small in size, so they are perfect for making delicious mushroom soup. Only this type of mushroom is not used for frying.
If you want to cook a fragrant mushroom soup with mushrooms, you can look for a meadow variety of these mushrooms. In supermarkets, unfortunately, they are very rare. Therefore, you can look at the vegetable market, where nimble grandmothers will offer you these wonderful mushrooms. Their main distinguishing feature is a spicy aroma. You can also collect this mushroom yourself, but it is necessary to distinguish edible mushrooms from "false" mushrooms.
It is important to remember that the false honey agaric has a brighter color than the real one. Their disputes are also different. In real mushrooms, they are white (autumn view), and brown (summer view). The false honey agaric has spores of a greenish tint, and the controversial powder of this fungus is distinguished by a brick red or purple hue. Therefore, if you want to cook soup from frozen mushrooms and not end up in the hospital after tasting it, take mushroom picking very responsibly.
If you do not know which frozen or fresh mushrooms are better to choose for making soup, pay attention to the fact that the latter type of mushrooms is more fragrant. But frozen mushroom soup will also appeal to you.
Of all the first courses, mushroom soup is the most refined and aromatic. It is also known that many restaurant gourmets are very strict about the assessment of the preparation of this dish. The most popular type of soup is mushroom soup. For it, you can use both fresh and frozen mushrooms. Therefore, dear hostesses, take note of this dish, the recipe of which is given below.
Soup Ingredients:
- potatoes - 500 grams;
- mushrooms - 300 grams;
- sunflower oil - 4-5 tbsp. spoons;
- onions - 1 pc.;
- carrots - 1 pc.;
- salt and pepper - to taste;
- sour cream - 2-3 tbsp. spoons (to taste);
- greens to taste.
Cooking :
- First you need to prepare mushrooms. Rinse them thoroughly and put them in a sieve to remove excess water. After that, they need to be finely chopped (you can either cubes or thin straws). Meanwhile, put a pot of water on a small fire. When the water boils, salt it and pour the chopped mushrooms into it. Let them cook for 15 minutes.
- During the cooking of mushrooms, cut the potatoes (cubes or straws). Then we throw to mushrooms and cook for another 30 minutes. If you chose young potatoes for soup, you can boil it a little longer (5-10 minutes).
- While the soup is cooking, prepare the stir fry. We put a frying pan on the fire, pour in vegetable oil and cut small cubes onion. Then we rub the carrot (it is better to do it on a fine grater) and add to the onion in the pan. Fry for 5-10 minutes until the mass acquires a golden hue.
- When the roast is ready, add it to our soup. Then salt, pepper, add herbs (as much as you like - to taste). Let the soup brew for 10 minutes, after which you can try the soup with mushrooms and enjoy the appetite with which it is consumed by home.
Cooking options for mushroom soup
If you want to please your family and friends with a delicious hot mushroom soup, you can take note of several options for preparing it. The basic recipe has been listed above. But, as they say, there would be desire and fantasy. Love to experiment?
If yes, then try cooking soup with mushrooms and cheese. For it, in addition to the main ingredients (which we mentioned above), you will need to take another 150-200 gr. cheese. It can be either processed cheese or hard Dutch cheese. It is important to know! Cheese is best grated and added to boiling water for 15-20 minutes until cooked.
You can also prepare mushroom puree soup, which will help diversify your daily diet. You need to cook this soup in the same sequence as the usual one, only mushrooms and potatoes need to be chopped in a blender. This must be done after they are boiled. Puree soup with mushrooms, the recipe of which is indicated above, you can take note of and mothers. Believe me, this dish will be very useful for children.
- To make soup with mushrooms even more fragrant, you need to add bay leaf (1-2 pcs.);
- If you want to cook not only tasty, but also healthy mushroom soup from mushrooms, the recipe can be slightly adjusted by adding one more ingredient to it - a stalk of celery;
- Pay attention to the type of mushrooms. For making soup, it is best to select meadow mushrooms, they are more fragrant;
- When serving soup on the table, you can add a little sour cream to it. The taste will become softer;
- If you are fans oriental cuisine, you can also add to mushroom soup soy sauce or various additives that have the smell of fish. Soup will gain unusual taste and pleasant aroma;
- Mushroom soup with mushrooms can be prepared on various broths: chicken, meat, vegetable.
- There is also another recipe for preparing this dish: with milk (instead of water);
- If you still don’t know how to cook mushroom mushroom soup, stick to the recipe and follow the order in which you add the ingredients. The final result will depend on this;
- In addition to potatoes (as the main ingredient), rice and vermicelli can be added to the soup;
- A wonderful mushroom soup is obtained by adding all kinds of root vegetables to the broth: parsley root or celery root. You can also pick up spices in the supermarket specifically for mushroom soup;
- Mushroom soup can be served hot or chilled. In the latter case, it is best to add chopped herbs (dill, parsley);
- Basil leaves will give the soup not only a unique taste, but also emphasize the aesthetic side of the dish;
- You can serve it with bread or croutons (with garlic - to taste). French buns will also be an excellent option;
- For those who do not know how to cook mushroom mushroom soup correctly, you should definitely add our recipe to the cookbook.
Bon appetit or bon appetit!
The mushroom season falls on autumn, at which time many families of mushroom pickers prepare soup from fresh mushrooms. Of course, such a dish can be prepared without going to the forest, because mushrooms can be bought at the store. From mushrooms you can cook different variants soup, here are a few options for recipes.
Honey mushrooms belong to the category of the most valuable edible mushrooms. The most delicious are fresh mushrooms collected in the forest. But you can also use mushrooms sold in supermarkets. On sale, as a rule, fresh-frozen mushrooms are presented. They are used in the same way as fresh ones.
If fresh mushrooms collected in the forest are used, then soup preparation should be started by picking and cleaning the mushrooms. To make it easier to clean, it is recommended to pre-soak the mushrooms in cold water. In the process of cleaning, be sure to cut off the bottom of the leg.
Fresh mushrooms must first be boiled, and the broth can be used as the basis for soup. But frozen mushrooms do not need to be pre-boiled, they can be put directly into the broth. The remaining ingredients of the dish are prepared in accordance with the recipe. Potatoes and other vegetables are usually added to mushroom soup. In addition, you can use cereals, vermicelli or noodles as additives. Mushroom soup puree is very tasty and tender.
Easy fresh mushroom soup recipe
The simplest recipe for mushroom soup will appeal to those who do not like to spend a lot of time cooking, but love to eat deliciously.
- 700 gr. honey agaric;
- 3 potatoes;
- 1 carrot;
- 1 onion;
- 2 tablespoons of vegetable oil;
- herbs, salt, pepper - to taste.
Read also: Soup on beef broth- 13 easy recipes
Soak fresh mushrooms for a quarter of an hour, rinse and clean, cutting off the lower part of the leg. We put clean mushrooms in a saucepan, pour 2.5 liters of water and set to boil the broth. When cooking mushroom broth, just like when cooking meat, you need to carefully remove the foam that floats to the surface. At the very end of cooking, season the broth with salt.
Pour the broth into another bowl through a sieve. Boiled mushrooms, if they are small, leave whole. If larger specimens come across, they need to be cut.
Clean and wash all vegetables. We send the potatoes, cut into cubes, to boil in mushroom broth. Heat the oil in a frying pan and make the dressing. To do this, lightly fry the onion, add carrots to it, which are cut into thin strips or rubbed on a grater, as well as boiled mushrooms.
All fry on low heat for about fifteen minutes. Then we shift the dressing to the pan, where the potatoes are already cooked in the mushroom broth. Mix, season with spices to taste. Cook for another five minutes, and leave to infuse under the lid for at least half an hour.
Advice! Mushroom mushroom soup can be served with boiled egg. To do this, boil the eggs, peel and cut in half. Dip half an egg into each serving of soup and sprinkle the dish with herbs.
Fresh mushroom soup with pearl barley and potatoes
Another simple version of the soup, which is prepared with potatoes and barley.
- 500 gr. already prepared (cleaned) mushrooms;
- 2-3 potatoes;
- 0.5 cups of pearl barley;
- 1 carrot;
- 1 onion;
- 2 tablespoons of oil;
- 2 bay leaves;
- salt and ground black pepper - to taste.
It is better to pre-soak barley for several hours (you can overnight), then the cereal will cook much faster.
Pour two and a half liters of water into a saucepan, put mushrooms in the water and cook until tender, adding bay leaves and salt. Mushrooms will be ready in 15-20 minutes. After that, drain the broth through a sieve and pour it back into the pan. Dip the barley into the mushroom broth and cook until soft. It will take approximately 35-40 minutes to cook the cereal.
Read also: Soup holodnik - 6 best recipes
We prepare vegetables. We cut the potatoes into medium-sized cubes, send them to the almost ready barley and cook everything together until tender.
Prepare the dressing by frying the onion, carrot and boiled mushrooms. First you need to lay out the onion and fry until the pieces become translucent. Then we fall asleep carrots, which we rubbed on a medium-sized grater and add boiled mushrooms. Stir and turn off the fire. Cook for fifteen minutes, stirring occasionally.
Transfer the prepared dressing to the bowl with the soup. Add, if necessary, salt and seasonings to taste. You can add fresh or dried herbs.
Delicate cream soup with cream
Creamy soup made from fresh mushrooms is very tender and light. Prepare it with the addition of vegetables and cream.
Advice! If you want to make dietary mushroom puree soup, then heavy cream Milk can be substituted in the recipe.
- 300 gr. honey agaric;
- 1 potato;
- 1 onion;
- 2 glasses of water;
- 1 glass of cream;
- 1 teaspoon of butter;
- spices, salt and herbs - to taste.
First of all, you need to boil mushrooms. fresh mushrooms clean, rinse and fill with cold water. You don’t need to take a lot of water, the liquid should only cover the layer of honey mushrooms. Mushrooms will be ready in 20-30 minutes.
We clean the potatoes, cut them arbitrarily, but not too large so that the root crops cook faster. After boiling water, add salt.
On the butter fry the finely chopped onion, then spread the boiled mushrooms and fry everything together for about fifteen minutes, reducing the degree of heat.
Put the potatoes and mushrooms in a blender bowl and beat, you should get a homogeneous puree. You can also grind food with an immersion blender. Dilute mashed potatoes with plums or milk, add a little potato broth.
We add the broth little by little, achieving the desired density of the dish. We warm up our soup-puree, not letting it boil. Pour into soup cups, sprinkle with herbs.
Mushrooms are an amazing product that can often be found on our table. From frozen, dried and fresh, pickled and salted mushrooms, not only amazing snacks are prepared, but also nutritious soups. The neutral taste of mushrooms allows you to combine them with various products and seasonings. Today we will cook mushroom soup from mushrooms.
Mushrooms always give an extraordinary flavor. And to emphasize it, sour-milk group products, in particular, cream and cheeses, are added to soups. different varieties. There is nothing special about making mushroom soup. You can cook it on a vegetable or meat broth and add any ingredients based on personal taste preferences.
On a note! Choose carefully fresh mushrooms. No less tasty are the first courses made from dried or pickled mushrooms. By the way, in processed form, these mushrooms can be bought at any supermarket all year round.
Compound:
- 1.5 liters of chicken or vegetable broth;
- 1-2 pcs. carrot root crops;
- onion head;
- rice groats;
- 0.5 kg honey mushrooms;
- 3-4 pcs. potato tubers;
- to taste bay leaf, salt and fragrant ground pepper.
Cooking:
- We will prepare the necessary products.
- The broth must be boiled in advance and strained. You can cook mushroom soup in filtered water.
- We clean the vegetables and rinse well with running water.
- We use frozen boiled mushrooms to make soup.
- AT thick-walled pan pour the meat (vegetable) broth or filtered water.
- While the broth is boiling, prepare the vegetables.
- Cut the peeled onion into small cubes.
- Grate peeled carrots on a medium or large grater.
- Pour the refined sunflower seed oil into the pan.
- We heat it up and send the chopped vegetables to the pan.
- Stir and sauté over low heat until golden.
- Cut potato tubers into small cubes.
- Add a little rice cereal to the boiling broth.
- Boil for five minutes and spread the chopped potatoes.
- After 10 minutes, add chopped mushrooms.
- Cook until potatoes are ready. Don't forget to stir the soup from time to time.
- Salt to taste, season with fresh ground pepper.
- Add chopped bay leaf.
- Finely chop the parsley with a knife and put it in the soup.
- Boil it for another 2-3 minutes over low heat.
- 10-15 minutes insist soup under closed lid and then pour into serving bowls.
Tenderness of creamy taste
Mushroom soup from frozen mushrooms can be prepared with the addition of processed cheese. Such dishes, as a rule, acquire an incomparable alluring aroma and unique taste. If you want to surprise your guests or pamper your family, ready soup blend with an immersion blender. And before serving, garnish the soup puree with croutons.
Compound:
- frozen mushrooms - 0.2 kg;
- 1 carrot root;
- 1 liter of meat broth;
- 4-5 pcs. potato tubers;
- processed cheese - 2 pcs.;
- onion head;
- salt and spices to taste.
Cooking:
- We do not defrost honey mushrooms beforehand.
- Melt the butter in a frying pan.
- We spread the mushrooms-honey mushrooms and fry them until fully cooked. All moisture should evaporate.
- Shred carrots and onions.
- Saute vegetables in refined vegetable oil until golden.
- Pour the broth prepared earlier into the pan and bring it to a boil.
- We combine vegetable frying with mushrooms.
- Add mushrooms with vegetables to the boiling broth, mix.
- Reduce heat to low and simmer for five minutes.
- Meanwhile, peel the potato tubers and rinse them with running water.
- We cut into sticks.
- Add potatoes to broth and cook until tender.
- At this time, we rub processed cheese on the smallest grater.
- Add their soup at the end and stir until completely dissolved.
- Before serving, decorate the soup with herbs or croutons.
Warming nourishing soup
Mushroom soup made from dried mushrooms will turn out no less fragrant. In this form, forest mushrooms can be purchased at the grocery store. To make the soup even more nutritious, add noodles, buckwheat or rice groats.
Compound:
- 0.2 kg chicken fillet;
- onion head;
- noodles - 0.2 kg;
- 2-3 pcs. potato tubers;
- dried honey mushrooms - 500 g;
- ground pepper and salt to taste.
Cooking:
- We wash the dried mushrooms.
- We put them in a deep bowl and fill it with filtered water.
- Leave for 2-3 hours to swell.
- Meanwhile, rinse the chicken meat with running water.
- We remove the film from the fillet.
- We put it in a saucepan, fill it with water and cook until the poultry meat is ready.
- Salt the broth to taste, add a leaf of laurel.
- We take out the boiled fillet from the broth with a slotted spoon.
- Cool, grind and send back to the broth.
- Bring the broth to a boil.
- We chop the peeled potato tubers and send them to the boiling broth.
- Reduce heat to medium and cook potatoes until tender.
- Pour refined sunflower oil into a saucepan.
- Warm it up and add mushrooms.
- Fry them until cooked.
- We put the mushrooms in the soup.
- We send the chopped onion to the pan.
- When the potatoes are almost ready, add the vermicelli.
- Cook the soup for another 10 minutes and set aside from the stove.
On a note! Don't add too much pasta. After a few hours, they will swell, and with their excess, the mushroom soup will turn into a thick porridge.
