Mushroom soup is rightfully considered one of the most nutritious dishes, and, of course, pleases with its taste. Spices for mushroom soup will give this dish a special flavor and even more appetizing, shading the taste of mushrooms and adding a touch of piquancy.
Rich in vegetable protein, amino acids, vitamins and various microelements, mushroom soup, since the times of Russia, has been known for its beneficial properties, rich taste and aroma.
What spices are suitable for mushroom soup
Let's try to find out what seasonings and spices are combined with the taste of mushrooms:
- Of the dry spices, mushrooms are most suitable: freshly ground, spicy, bay leaves are best. Dried granulated or fresh garlic cloves.
- Speaking of herbs, opt for hot soup. , for cold-served mushroom soup or, which is ideally combined with creamy and sour cream mushroom flavor. These Mediterranean herbs are perfect for mushrooms such as boletus, boletus.
- Fragrant herbs are perfect for mushroom soup, preferably fresh:
- green onions, parsley;
- cilantro, dill.
What seasonings are suitable for different mushrooms
Just think how many delicious variations of this dish can be made with the right spices. This is soup from the king of mushrooms - porcini mushroom, and mushroom broth based on assorted mushrooms from deciduous forests, and hearty mushroom cream soup.
There are many options and each of them is unique, tasty and healthy in its own way. You should carefully consider the choice of seasoning, given the variety of mushrooms. For example, champignons and oyster mushrooms have a delicate taste.
Spices need to be added certain and not overdoing it. And mushrooms and chanterelles do not favor a variety of spices, having their own individual mild taste.
Mushroom soup recipes
Let's find out exactly which spices are suitable for mushroom soup, for example, champignons. We offer the following recipe (about 5 servings).
Mushroom soup with cream
Would need:
- medium bulb - 2 pcs.;
- olive or sunflower oil 40-50 ml;
- fresh garlic 2-3 cloves, fresh champignons 500 g;
- dry white wine 150-200 ml, cream 15-20% - 200 m, milk 100 ml;
- fresh dill, salt to taste, freshly ground black pepper;
- small nutmeg 1/2 part purified water 150 ml;
- homemade crackers to taste.
Let's start cooking:
- Onions must be peeled and cut into cubes or small half rings. Peel the garlic from the husk, lightly pressing down with a knife plate. Then grind. Fry the onion and garlic for olive oil until slightly golden.
- Wash the mushrooms thoroughly, cut into thin slices and add to the onion.
- Grate the nutmeg on a fine grater and sprinkle evenly over the roast, add salt and pepper to taste. Stir, simmer for 3-4 minutes. Mushrooms should not turn out very fried, but rather brown.
- Put the mushroom frying from the pan into a deep saucepan and pour over the wine. Reduce the wine by bringing it to a boil over high heat. Then add water and bring to a boil again. Reduce heat and let simmer for 10-15 minutes.
- When time is up, add cream and milk, bring to a boil and turn off immediately. Season with chopped dill, if necessary, add black pepper, salt.
- Homemade croutons, which can be easily made in the oven, or garlic croutons are perfect for this soup.
Mushroom soup is also perfect for a lean table. At the same time, he will become very hearty meal and delight any guest. But keep in mind that, for example, porcini mushrooms do not like an excess of spices. This is because the taste of this mushroom is rich and self-sufficient in itself. A little black pepper, a slight aroma of bay leaf and voila, the soup is ready. We bring to your attention one of the recipes of our grandmothers.
Old Russian Lenten Recipe
What we need for 4 servings:
- dry porcini mushrooms - 200 g;
- pearl barley according to the recipe (can be replaced with round-grain rice) - 150 g;
- onion - 1 pc., bay leaf - 1 pc., a couple of medium potatoes;
- a few stalks of fresh parsley;
- vegetable oil 3 tbsp. spoons, or ghee - 20–30 g for frying;
- freshly ground black pepper to taste, salt, water - 1 l.
Cooking process:
Rinse pearl barley and pre-soak for at least 3 hours.
- Rinse the mushrooms, leave to soak in hot water for 3 hours.
- Mushroom water is useful as a broth. Mushrooms squeeze out of the water, cut into strips. Place back into pot with broth. Leave to cook over moderate heat for 2 hours. Add bay leaf, leave for a while and immediately remove from the pan.
- Add pearl barley to the mushrooms and cook for about 50 minutes, rice for 20-30 minutes.
- Peel the potatoes, cut into cubes or strips and add to the pan.
- Peel the onion, cut into small half rings, overcook in vegetable, and preferably melted butter and place in a saucepan.
- Season with freshly ground black pepper, salt. Let the soup brew.
- Pour the finished soup into bowls, add sour cream and sprinkle with parsley.
The soup goes very well with brown bread with butter.
Properly selected spices and spices will perfectly complement the mushroom soup, highlighting its taste, and not drowning out and changing the original one. Treat yourself and loved ones with such a dish and the praise of guests and family is guaranteed. Bon appetit!
Cooking websites abound with all sorts of tips on cooking meat and pairing various herbs and spices with it. But mushrooms and their perfect combination with greens, unfortunately, are undeservedly bypassed. Therefore, we consider it our duty to tell readers what spices are suitable for cooking mushrooms, what seasonings will competently reveal the taste and emphasize the appetizing aroma. Consider seasonings on the example of soup, one of the most beloved mushroom dishes.
Spices for mushrooms
Mushrooms are a very nutritious, aromatic product. Most often, mushrooms are pickled, salted, fried and made into soup. What fragrant soup from mushrooms, especially from dried mushrooms!
When preparing soup at home, housewives most often remember only simple, familiar, often used spices - salt and pepper, not imagining how nutmeg or rosemary can reveal and enrich the taste and aroma. In addition, a large percentage of the product is indigestible protein, and properly selected spices contribute to both absorption and good digestion.
So what seasonings in mushroom soup would be the most appropriate?
Most often it is:
- fresh or dried herbs (parsley, green onions, dill);
- garlic (fresh, dried, garlic clove);
- Mediterranean herbs (thyme, oregano, rosemary);
- as well as fragrant nutmeg;
- among other things, ground black pepper or peas, bay leaf, and incredibly odorous cilantro.
Here are the seasonings that are suitable for Let's take a closer look at the combinations of some of them in order to learn how to properly combine herbs and spices with mushrooms, and cook the most delicious, aromatic mushroom soup without incidents.
Fresh and dried herbs
In particular, parsley, green onion feathers and dill are often used to emphasize a pleasant natural aroma. Greens also help get rid of the bitterness of mushrooms. But be careful, there should not be too many herbs, they should not focus all attention on themselves, but only emphasize the mushrooms. Any seasoning for mushroom soup should be in moderation.
Garlic
One of the most versatile and affordable ways to emphasize and enrich the taste of most dishes. Garlic has found its place among vegetable dishes, among meat and, of course, in combination with mushrooms. It is known that garlic reveals its taste qualities best in the process of stewing or frying, therefore, when sautéing onions and carrots in soup, do not regret a clove of garlic, finely chopped and sent to the onion by the end of frying. A minute spent cooking garlic will emphasize the piquancy of your mushroom soup, giving it an unsurpassed mouth-watering flavor.
mediterranean herbs
In particular, Provencal and Italian soups have a refreshing taste, summer soups and their combinations are the most appetizing first courses. If you are a fan of cold mushroom soup, you should try it with a pinch of oregano. Rosemary is great for serving hot, and thyme if you love mushroom soup with sour cream.
Nutmeg
delicious condiment for mushroom soup, however, it is used infrequently. The seasoning is quite expensive and has a strong aroma, it is easy to overdo it in any dish, so housewives treat it with caution. But it perfectly reveals the taste of mushroom soup, and you need nothing at all for a small saucepan - 1/3 teaspoon.
Coriander and bay leaf
The taste of the bay leaf is bitter, and the aroma is so persistent and tart. A couple of leaves will dilute the taste of the soup, which should be added in a few minutes for readiness or a large pinch of ground spice. Also, bay leaf has a good list useful properties, in particular, lavrushka copes with swelling and helps digestion. Coriander seeds are also fragrant, but if possible, add a fresh sprig of cilantro to your soup, it is less tart and will pleasantly refresh hot mushroom soup.
Pepper and its varieties
It is worth mentioning peppers as a seasoning for mushroom soup. Black pepper is the most familiar universal spice for us. Spicy, it perfectly sets off the taste of any dish, and how can you go past it in the preparation of mushroom soup.
It has a more burning and spicy taste, a spicy smell, with it any dish is overeating. Add a small pinch of allspice when boiling the soup a few minutes before it's done, cover and cook a little more over low heat. You will be surprised what a flavorful soup you get, especially when combined with some of the herbs we have listed above.
Chili pepper is terribly hot and it is better to add it directly to the plate, because it tastes like an amateur. However, it is worth noting that it has excellent properties that positively affect our body. In addition to boosting immunity and lowering sugar, it is a good helper in digestion and metabolism, and it also accelerates the blood and supplies it with oxygen. Now you know what seasonings are added to mushroom soup.
On a note
To mushroom soup, more than ever, in addition to other spices, croutons grated with garlic are suitable. You can both cut and dry the bread in the toaster, and fry the bread in a pan, rubbing the croutons generously with garlic. You can also add cheese and spices mixed with mayonnaise to them. You won't find a better combination.
Experienced chefs advise to be more attentive to mushrooms, from which soup is cooked or this or that dish is prepared. So, for example, champignons or oyster mushrooms, one of the most popular mushrooms in home cooking, require a minimum amount of spices, since these mushrooms are very tender, and in themselves they have a pronounced taste and an appetizing aroma.
But seasonings for mushroom soup from porcini mushrooms, saffron milk mushrooms, chanterelles are practically not needed, a drop of greenery and a little bay leaf, a pinch of white pepper. These mushrooms do not tolerate a lot of seasonings.
And speaking of bitter varieties of mushrooms, professional chefs It is advised to add a large amount of greens.
Here we told you about the best seasonings for mushroom soup. It is amazing how simple spices can reveal the taste of no less simple, familiar ingredients, how herbs and spices competently and tasty emphasize the aroma and taste of mushrooms.
The preparation of mushroom soup takes place with several operations, especially if you plan to cook mushroom puree soup. The recipe for mushroom soup aims to ensure that such a soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.
How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can - mushroom soup on chicken broth or mushroom soup meat broth, and besides this - mushroom soup with melted cheese or mushroom soup with cream. So it's a matter of taste and your choice of calorie content of the dish. In addition to mushrooms, various ingredients are added to such a soup, for example, mushroom soup with meat, mushroom soup with chicken, mushroom soup with vermicelli, mushroom soup with noodles, mushroom soup with barley are prepared. If we talk about the types of mushrooms, then it should be said that you can cook champignon mushroom soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus mushrooms, mushroom soup from mushrooms.
To know how to cook mushroom soup, first of all, you should choose which mushrooms it will be cooked from, because mushroom soup is prepared from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons. Let's start with how to cook mushroom soup from dried mushrooms. Mushroom soup made from dry mushrooms can please you all year round, just stock up dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then boiled.
Cheese-mushroom soup has a unique aroma; mushroom soup with cheese is often prepared as a puree soup. It will also be useful for you to learn how to cook mushroom soup puree. To do this, the mushrooms are first stewed in butter with flour, cream, milk are added, after which they are crushed in a blender and poured with broth. In this way, you can cook mushroom soup puree from champignons, Mushroom cream soup with cream. If you decide to make mushroom cream soup from champignons, boil a few small mushrooms whole, cut them thinly across and put them in a plate, you will not only delicious puree soup mushroom, but also beautiful. The recipe for champignon mushroom soup can generally be considered one of the most popular, due to the fact that champignons are one of the most affordable mushrooms. Mushroom cream soup is prepared according to a similar recipe, mushroom recipe creamy soup, creamy mushroom soup recipe, or some other thick mushroom soup. You can find a recipe with a photo of all the operations for making mushroom soup on our website.
WHAT SPICES ARE PERFECT FOR MUSHROOMS?
Mushrooms have a rather strong natural taste and smell, however, in the process heat treatment they tend to lose these valuable properties.
That is why properly selected spices can not only preserve the rich flavor bouquet of mushroom dishes, but also enhance it.
In addition, mushrooms contain difficult-to-digest vegetable protein in their composition, so spices in mushroom dishes also contribute to good digestion.
Of the variety of culinary herbs, mushrooms are suitable for the following:
1. Parsley, green onions, dill (both fresh and dried);
2. Garlic (fresh and dried herbs, root);
3. Mediterranean herbs: oregano, rosemary and thyme;
4. Nutmeg
The first three types of herbs are designed only to emphasize the natural aroma of mushrooms.
Parsley, onion and dill have a light spicy smell and perfectly complement pickled mushrooms or a salad of fresh vegetables with mushrooms.
In these cases, use a small amount of herbs - they should not focus on themselves, but gently highlight the mushroom flavor in the dish.
Garlic is the undoubted leader among spices.
He has long found his calling in many vegetable, meat, and, of course, mushroom dishes. Like onion, garlic is most clearly revealed in the process of stewing and frying mushrooms. It is used in any quantity (to taste).
Mediterranean (Italian and Provencal, in particular) herbs are characterized by a spicy aroma and a slightly refreshing taste, so they are best used in soups and summer dishes with mushrooms.
So, for example, chilled mushroom soup served with a pinch of oregano will be an excellent treat in the hot season.
BUT vegetable garnish with mushrooms and a sprig of rosemary will turn from a familiar meal into an original and memorable dish.
Mediterranean herbs are very relevant for mushroom sauces: Dried thyme-rosemary mixture will give a pleasant flavor contrast to the finished dish.
Use these spices best in the middle of the cooking process, or at the very end (depending on the recipe and the variety of mushrooms).
Nutmeg is one of the expensive and strong spices. Muscat is versatile in its use and sets the mood for many dishes, and in combination with mushrooms it is simply perfect.
Nutmeg is ideal for dishes with mushrooms and sour cream.
The spice perfectly balances and reveals the mushroom flavor. It is most relevant to use ground nutmeg in long-cooked dishes.
However, to get the maximum benefit, aroma and taste from nutmeg, it is enough to take a very small amount of spice - literally from 1/3 to ½ teaspoon of ground or fresh grated nut (it should be remembered that grated nutmeg is stronger than dried ground).
THE PERFECT SPICE FOR MUSHROOMS 
It is worth highlighting a few more perfect seasoning for mushrooms: allspice, black and white pepper, paprika, bay leaf, fenugreek and coriander (cilantro).
Combined in one bouquet, these mushroom spices are suitable for almost any mushroom dish, enriching it with benefits and wonderful aroma.
CHEF TIPS: MUSHROOM TYPES AND SPICES FOR THEM 
As we know, mushrooms are among those foods that have a strong taste and pronounced aroma in themselves.
Popular types of mushrooms in home cooking (for example, champignons or oyster mushrooms) need a slight presence of spices, and especially delicate varieties of mushrooms require a delicate approach.
Yes, my childhood favorite porcini, chanterelles and mushrooms have such a delicate taste that they practically cannot tolerate a large amount of spices.
Here it will be enough to fill the dish with a pinch sea salt and ground white pepper: due to the absence of the amniotic membrane, the grains of this pepper have a mild effect, and dishes with it are distinguished by an exquisite appearance.
Bitter varieties of mushrooms are recommended to be seasoned more abundantly, best of all - fresh herbs.
When preparing mushroom dishes, try to replace vinegar (often required in recipes) with light citrus or berry juice: lemon, orange, apple, currant, etc.
If you are interested in better assimilation of mushroom dishes by the body, you can turn not only to medicinal spices, but also to ordinary baking soda.
So, to soften the dense texture of mushrooms of such a variety as podgruzdki, add no more than ¼ teaspoon of soda to the decoction with mushrooms: it will dissolve the cell walls of the fungi and help proteins that are heavy for our body to decompose.
So let's recap:
Ideal for pickled mushrooms: black pepper, allspice, garlic, dill, cloves, onion, bay leaf, rosemary
For fried mushrooms: parsley, onion, dill, Provencal herbs, nutmeg
For mushroom sauces: thyme, rosemary, onion, garlic, black pepper
For mushroom soups: Provence herbs, black pepper, bay leaf, nutmeg, dill, parsley, cilantro
For salted mushrooms: bay leaf, dill seeds, garlic, black peppercorns
Cook with pleasure, use your favorite spices for mushrooms and be healthy! 
