Dried mushroom soup recipe

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.

Classic recipe for mushroom soup

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 soup is ready, bon appetit!

The simplest mushroom soup with champignons and potatoes

When you need to prepare a quick lunch and have fresh champignons on hand, the easiest option is mushroom soup. Its preparation does not require a lot of complex and expensive products, and you will spend a minimum of time. You should have potatoes, onions, carrots and some mushrooms. Here is the formula for quick and easy mushroom soup.

You will need:

champignons - 300 gr;
potatoes - 2-3 pcs;
carrots - 1 piece;
onion - 1 piece;
salt, pepper and aromatic spices to taste.

Preparation:

1. Mushroom soup from champignons can be cooked without the use of meat and vegetable broths, that is, practically with water. The broth itself is formed from mushrooms and potatoes. So start by frying the onions and carrots. Cut the onion into very small cubes and fry in a frying pan with vegetable oil.

2. Peel the carrots and grate them. Any carrot will do: small, large, or even Korean carrots. The main thing is that you are satisfied with the size of the carrots in the finished soup. Place the carrots in the frying pan with the onions and fry them together until lightly browned.

3. Now wash and dry the champignons. Cut off the very tip of the stem if it has darkened. Cut each mushroom in half lengthwise and then into slices. If the mushrooms are large, then cut into quarters. Add the mushrooms to the onions and carrots and fry together. Cover with a lid and simmer for 2-3 minutes. Add salt and pepper to your taste.

4. Peel and cut the potatoes into small pieces. If you did this in advance, then pour cold water over the potatoes and they will not darken.

5. Boil water in a kettle. Place the prepared mushrooms and vegetables into a saucepan and cover with hot water. You will need from 1 to one and a half liters, it depends on how thick the soup you want to get. As soon as the water boils, add the chopped potatoes. Stir and cook until the potatoes are done.

6. Potatoes will cook for approximately 10 minutes. When it is almost ready, add fresh or dried herbs to the mushroom soup. Stir and cook until done. Let it brew under the lid for 5 minutes and you can serve.

Have a nice and delicious lunch!

Frozen mushroom soup

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.

Chicken noodle soup

Required ingredients:

honey mushrooms – 200 g;
chicken breast – 300 g;
noodles – 100 g;
tomatoes – 2 pcs.;
frozen green peas – 100 g;
onions – 1 pc.;
carrots – 1 pc.;
potatoes – 2-3 pcs.;
greens – 1 bunch;
bay leaf – 2 pcs.;
salt and spices - to taste.

Cooking process:

Rinse the breast, place it in a saucepan and boil in salted water for twenty minutes. Transfer the finished chicken meat to a plate and cool.

Peel potatoes, onions and carrots. Cut the potatoes into squares, cut the onion into cubes, and grate the carrots. Pour boiling water over the tomatoes, remove the skins and cut into cubes.

Sauté the onions and carrots in butter until golden. Then add honey mushrooms, previously finely chopped.

Fry the mushrooms for fifteen minutes. Place the chopped potatoes into the pan and cook for 15 minutes.

Then add the mushrooms with fried vegetables and chopped tomatoes, cook for another 10 minutes. Now add thin noodles, chicken meat and frozen green peas. Stir, add salt and desired spices to your taste, as well as chopped herbs.

Bring the soup to a boil again and remove from heat. Let the dish brew and serve, pouring it into portioned plates.

Enjoy your meal.

Hello everyone! Today I will tell you about a tasty and healthy dish - mushroom soup. Mushroom soup has been known since ancient times. Many consider it a traditional Russian dish, but they cook it everywhere in the world. Everyone has their own recipe. The essence is the same - tasty, aromatic, budget-friendly, healthy, easy to prepare. The calorie content of such soup is only 42 kcal per 100 g, per serving 300 g, and only 126 calories! This is great for anyone who cares about their health and figure. And the nutrients in this soup are 10% of the daily value. There are especially a lot of B vitamins, Cobalt and Manganese.

Everything you need for cooking is in the description at the beginning and in the photo below.

Bon Appetit everyone!

Cooking time:
PT01H00M 1 hour.
Approximate cost per serving:
10 rub.
Frozen honey mushroom soup is a great opportunity to provide your family with a nutritious lunch or dinner throughout the winter. Such a semi-finished product is always highly valued in the home kitchen. Freezing allows you to preserve not only the pleasant forest taste and aroma, but also vitamins in the fruiting bodies. Small specimens are frozen whole, and large specimens are cut into pieces.

The 6 recipes presented below will help you prepare delicious soups from frozen honey mushrooms. It must be said that both raw and boiled fruiting bodies are involved in freezing. If fresh honey mushrooms have been frozen, then they need to be boiled separately for 15 minutes before cooking. in salted water.

Among the possible kitchen “helpers”, many modern housewives highlight the multicooker. With its help, you can prepare many different dishes, while saving time and effort. A variety of processes are carried out in a multicooker: frying, stewing, baking and boiling. Using this kitchen appliance, you don’t need to worry that the dish will burn or “run away”. Cooking soup from frozen honey mushrooms in a slow cooker is a pleasure.

350-400 g frozen main product;
300 g (3-4 pcs.) potatoes;
1 onion and carrot each;
Vegetable oil (odorless);
1.5 liters of purified water;
Table salt, a few grains of black pepper;
3-4 sprigs of fresh dill.

A rich, but at the same time light soup from frozen honey mushrooms will help you prepare a recipe with a photo and step-by-step description.

First you need to take care of timely defrosting of mushrooms. To do this, move the required amount of product from the freezer to the refrigerator shelf.

Leave for 7-10 hours, it is better to do this in the evening so that in the morning the product is ready for further manipulation. It is not recommended to defrost mushrooms in a warm place, as they may simply spoil.

After peeling, cut the onions and carrots into small cubes.

Cream soup of dried honey mushrooms

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
Salt

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.

Lenten soup with honey mushrooms

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.
Salt

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!

Soup with honey mushrooms and chicken

A simple and quick recipe for delicious mushroom soup.

Ingredients:

Water – 2 l
Potatoes – 6 pcs.
Onion – 1 pc.
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.

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

Delicious mushroom soup with honey mushrooms and buckwheat: recipe with photos

Delicious mushroom soup from honey mushrooms can also be prepared with the addition of buckwheat.

300 g honey mushrooms;
5 potato tubers;
1 carrot, 1 onion, 1 clove of garlic;
3 tbsp. l. buckwheat;
2 bay leaves;
1.8 liters of water or meat broth;
Vegetable oil, salt and pepper.

A recipe with a photo will help make forest mushroom and buckwheat soup popular on the everyday table. In addition, preparing this dish is very simple.

Chop the mushrooms and fry along with the onions and carrots until cooked.
After peeling, boil the potatoes until half cooked, and then add the washed buckwheat.
Boil the soup for 5-7 minutes. and place the roast and chopped garlic into the pan.
Boil for about 15 more minutes, and then add salt, pepper and bay leaf.
Turn off the stove, let the soup sit for a while, and then call your family to the table.

Trout soup with millet and honey mushrooms

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
Bread
Sour cream – 60 g
Lemon juice
Dill
Green onions
Bay leaf
Lemon
Salt
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.

Soup with trout, honey mushrooms and millet groats

A recipe for true connoisseurs of unusual cuisine, who are not afraid of bold experiments and love to try new combinations of flavors.

To prepare the soup, it is better to take fresh whole trout.

After cutting, the head of the fish will be used to prepare the broth, and the meat will go into the thick of the soup.

Also, to obtain a more delicate texture of the soup, it is recommended to take young potatoes, which can be dug up from the garden in mid-summer.

What products will you need for the soup:

honey mushrooms - 100 g;
trout - 500 g;
millet cereal - 70 g;
potatoes - 3 pieces;
carrots - 2 pieces;
onion - 2 heads;
butter - 20 g;

sour cream - 60 g;
water - 2.5 l;
bread for toast - a few slices;
lemon - 1 piece;
green onions;
dill;
seasonings - salt, pepper, bay leaf.

To cook the soup faster, put the water in the broth to boil in advance.

How to cook

Cut carrots and onions into cubes, put in a cauldron, and fry with butter.
Cut the potatoes into large cubes while the vegetables are roasting.
Cut the fish, remove the entrails, eyes, and clean the gills.
Place the trout head, potatoes, millet groats and bay leaf into the cauldron. Pour in pre-prepared boiling water.
Add honey mushrooms to the soup, leave to simmer so that the fish head is boiled and releases its flavor into the broth.
Cut the trout into 2 cm thick steaks, place in a bowl and sprinkle with the juice of half a lemon.
When the millet is cooked and the potatoes are soft, add the trout pieces to the intensely boiling soup. This is necessary to preserve the protein in fish meat.
Separate the dill sprigs from the stems. Place the separated greens in a mortar and add the stems to the soup for flavor.
Finely chop the white part of the green onion stem and add to the soup, chop the green feathers and add to the mortar and dill.
Add a pinch of salt to the greens for abrasiveness and grind the resulting mixture in a mortar to obtain juice.
Add the mashed greens to the sour cream and mix.
Grill or fry the bread until completely dry.

When all the ingredients are ready, you can serve the soup. After the liquid has been poured into a plate and 1-2 trout steaks have been placed, it is recommended to form a “slide” of grounds in the container. Place a dried piece of bread on top of it.

Thanks to this, the crouton will be above the liquid and will not get soggy in the first seconds. Place 1-2 large spoons of sour cream mixed with herbs on top of the bread. You can enhance the final taste of the dish by adding a slice of lemon. To do this, it must be peeled and pitted, and the pulp placed on a cap of sour cream.

If you want to achieve maximum aesthetics, try "calibrating" the mushrooms by size. They will cook more evenly during the cooking process, and the soup will look more neat.

Mushroom soups with honey mushrooms do not leave anyone indifferent and do not lose popularity, including due to the invaluable benefits for the human body. And experimenting and discovering new variations of familiar dishes will always allow you to diversify your home menu.

Soup with honey mushrooms and noodles

Ingredients:

Honey mushrooms – 0.5 kg
Water – 2-2.5 l
Salt
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.

Creamy soup

This soup recipe has a delicate taste due to the addition of milk and cream. To prepare it you need:

Dried honey mushrooms – 0.5 kg.
Cream 10% - 200 ml.
Milk – 1.5 l.
Butter – 100 gr.
Onion – 3 pcs.
Flour – 3 tbsp.
Salt and pepper.

Cooking method:

First you need to wash and soak the mushrooms in boiling water.
While the mushrooms are steeping, you need to peel the onion and cut it into cubes, and then put it in a hot frying pan with oil and start frying.
At this time, the mushrooms are washed and chopped, after which they are placed in a frying pan and fried until golden brown.
Then add flour and mix everything thoroughly, leaving to simmer for about 5 minutes. The water in which the mushrooms were soaked is added to the frying pan and cream and milk are added. The whole mass is thoroughly mixed to prevent the appearance of lumps of flour.
The ingredients can be cooked in a frying pan, or you can pour them into a saucepan and cook for about 20 minutes. At the same time, add salt and pepper to taste.
In 20 minutes the soup will be ready.

The soup is placed into bowls and can be served. It turns out to be a very tasty and tender dish.

Cheese soup with honey mushrooms and minced chicken

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.

Honey mushroom soup puree

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.

Soup with honey mushrooms and pearl barley

A simple recipe for everyone's favorite mushroom soup.

Ingredients:

Green onion – 4 feathers
Carrots – 1 pc.
Onions – 1 pc.
Bay leaf
Salt
Butter – 2 tbsp. l.
Dried honey mushrooms – 50 g
Large potatoes – 2 pcs.
Pearl 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.

Dried mushroom soup with barley in a slow cooker

A slow cooker will help preserve the original taste of all recipe products. This dish will be quite tasty even without the absence of meat.

How to make soup from dried honey mushrooms in a slow cooker with the addition of pearl barley?

Honey mushrooms – 70 g;
Pearl barley – 50 g;
Potatoes – 5 pcs.;
Carrots and onions – 1 pc.;
Vegetable oil – 3 tbsp. l.;
Salt;
Ground pepper - to taste.

Pearl barley is washed in water and soaked for 1 hour.

Mushrooms are soaked in hot water for 40 minutes.

Potatoes, onions and carrots are peeled and cut into cubes.

Oil is poured into the multicooker bowl, onions and carrots are added and turned on to the “Frying” mode for 10 minutes.

Add the potatoes and continue the “Frying” mode for another 10 minutes.

The pearl barley is washed and added to the vegetables, the mushrooms are chopped and also added to the slow cooker.

Add salt and pepper to taste, add 1 liter of water and turn on the “Stew” mode for 60 minutes.

After the signal, dried honey mushroom soup, prepared in a slow cooker, is optionally seasoned with herbs and sour cream.

Soup with honey mushrooms with milk

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.
Salt

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!

Honey mushroom soup with buckwheat

Ingredients:

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

Preparation:

Finely chop the mushrooms and cook for 30 minutes.

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

Soup with honey mushrooms and oatmeal

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.

Step-by-step recipe with photos

Homemade mushroom soup from honey mushrooms can perhaps be classified as one of the most delicious dietary soups. Treat yourself to a little lunchtime celebration with this flavorful first course.

Both meadow and forest honey mushrooms are suitable, both fresh and frozen. How to properly freeze honey mushrooms for mushroom soup can be found here. This is exactly the option I will use today.

For mushroom soup with honey mushrooms, you will need the ingredients from the list: honey mushrooms, potatoes, onions, carrots, vegetable oil, salt, fresh parsley. If desired, we will use a boiled chicken egg for serving.

If you use fresh honey mushrooms, you must first sort them out and rinse them thoroughly, removing part of the stem. Whatever mushrooms you use, in their pure form they go into a pan of water to cook the broth. During the cooking process, the foam is removed, and the mushroom broth is seasoned with salt.

The honey mushrooms have fallen to the bottom - the broth is ready. After which you need to strain it, throwing the honey mushrooms into a colander.

Potatoes are cut into medium cubes.

Placed in a saucepan with mushroom broth. Boil the potatoes for 15 minutes, skimming off the foam.

While the potatoes are boiled in mushroom broth, onions and carrots are sautéed in oil until golden.

During the frying process, boiled honey mushrooms are added. The heat is increased for 10 minutes so that the mushrooms have time to lightly brown. Please note how important it is that the mushrooms are miniature and unopened. This is where the whole “zest” of our first one lies. Homemade soup with whole honey mushrooms – mmm, very yummy.

The fried mushrooms are added to the mushroom broth.

The first is brought to a boil. If desired, the mushroom flavor can be supplemented with a hint of fresh parsley. Mushroom soup from honey mushrooms is ready!

While hot, the soup is poured into deep bowls and served to the dinner table. I supplemented the soup with honey mushrooms with chopped eggs. It turned out incredible.

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Many of us go to the forest in the fall to pick up honey mushrooms, and then freeze them. Frozen honey mushrooms make soup tasty and beautiful, because... When cooked, these mushrooms retain their shape and do not become overcooked.

Cooking recipes

Preparing honey mushroom soup can be quite simple, because the variety of recipes today is great, and every housewife can easily choose the most suitable recipe for herself.

Classic honey mushroom soup

This recipe can rightfully be considered one of the simplest and at the same time delicious, despite the fact that this preparation requires the most ordinary products.

Ingredients:

Honey mushrooms - 500 g, preference is best given to fresh mushrooms.
Raw potatoes - 400 g.
Sunflower oil - 4 tablespoons.
Carrots and onions 1 piece each.
Sour cream - 2 spoons.
Salt, pepper and herbs to taste.

Cooking steps:

Wash the mushrooms thoroughly and boil them to detoxify.
The mushrooms are finely chopped, placed in clean water and cooked for another 10 minutes after boiling.
While the mushrooms are boiling, you need to wash, peel and chop the potatoes. Next, it is added to the mushrooms and boiled together for another 30 minutes. At this stage of cooking, you need to add salt and spices, everything except herbs.
To prepare the frying, you need to heat the sunflower oil in a frying pan, add pre-chopped carrots and onions. Fry for about 10 minutes until the vegetables turn golden brown.
Next, the frying is moved to a boiling pan, and greens are added. The soup is cooked for another 10 minutes.

Making cream soup

In addition to the usual soup from fresh honey mushrooms, you can also prepare an unusual delicacy called cream soup, which is sure to please every gourmet. For this preparation, different types of cheese are used, mainly hard ones.

Ingredients:

Honey mushrooms - 500 g.
Raw potatoes - 400 g.
Cheese - 250 g, it is best to use hard cheese, then the aroma and taste of the finished delicacy will be more intense.
Onions and carrots - 1 piece each.
Tomato paste or sauce - 2 tablespoons.
Sunflower oil - 2 tablespoons.
Spices - salt, sugar, basil and ground pepper.

Preparation consists of the following steps:

Pre-washed and peeled mushrooms are boiled in boiling water for at least 30 minutes. After this, they must be rinsed under running water and placed in a pan with clean water.
Peeled potatoes are added to boiling mushrooms and cooked for at least 20 minutes. It is best to cut potatoes into small, uniform cubes.
While the mushrooms and potatoes are boiling, you need to prepare the frying. To do this, onions and carrots are washed and peeled. Cut the onion into small cubes and grate the carrots. First, fry the carrots for 10 minutes, then add the onion and fry until golden brown. At the end, add tomato paste.
When the frying is ready, it is transferred to a saucepan with soup.
At the end of cooking, add pre-grated cheese to the pan. The soup is salted, peppered and spices are added. Then cook for another 10-12 minutes.

7 minutes before readiness add basil.