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Mushroom soup recipes are a real find for housewives. First, these dishes are ideal for those who are fasting. Secondly, homemade mushroom soups are delicious. And thirdly, almost all the gifts of the forest are suitable for their preparation - from "royal" porcini mushrooms, to unpretentious chanterelles again. Well, out of season, you can cook such first courses from dried, frozen and even salted preparations.

Recipes on how to cook fresh mushroom soup (with photo)

Potato soup with fresh mushrooms

Ingredients:

This recipe for fresh mushroom soup will require 10-12 potatoes, 500 g fresh mushrooms, 1 onion, 1 carrot, 1 parsley root, 3-4 tbsp. tablespoons of vegetable oil, 1/2 cup sour cream, pepper, dill, salt, bay leaf.

Preparation:

To make such a homemade mushroom soup, fresh mushrooms must be peeled and rinsed thoroughly. Cut off the legs, chop finely and fry in oil. Finely chop the carrots, parsley root, onions and fry them separately.

Cut the mushroom caps into slices, scald, fold on a sieve. When the water drains, transfer to a saucepan, cover with water and cook for 40 minutes.

Add diced potatoes, toasted mushroom roots, carrots, parsley root and onions. Salt the soup, add pepper, bay leaf and cook until tender. Season the homemade mushroom soup prepared according to this recipe with sour cream, sprinkle with finely chopped dill.

Mushroom soup (Romanian cuisine)

Ingredients:

3 liters of water, 500 g of mushrooms, 1 teaspoon of butter, 1 tbsp. a spoonful of flour, salt, pepper, 1 egg yolk, parsley root.

Preparation:

Before boiling fresh mushroom soup, the gifts of the forest must be peeled, washed and cut into slices. Let the water drain and simmer with 1/2 teaspoon butter and finely chopped parsley. Season with salt and pepper. Fry flour with V2 teaspoons of butter and dilute with vegetable broth. Put the mushrooms, and boil the soup, season with yolk before serving.

Look at a photo of fresh mushroom soups according to the recipes presented above:

Dried mushroom soups: recipes with photos

Dried mushroom soup

Ingredients:

150 g dried mushrooms, 120 g butter, 50 g onions, 30 g flour, 2 g red pepper, 100 g tomatoes, 1.2 l water, 50 g noodles, 200 ml sour milk, 2 eggs, black pepper, parsley , salt.

Preparation:

Peel the mushrooms and immerse them in cold water for 1-2 hours. Saute onion, flour, red pepper and tomatoes in butter, pour boiling water over and salt to taste. Then add mushrooms and cook until tender. As a side dish, you can put rice, noodles, stars or vegetables cut into strips. Season the soup with sour milk and eggs.

As you can see in the photo, the dried mushroom soup according to this recipe should be sprinkled with finely chopped parsley and black pepper:

Serve hot.

Mushroom soup with millet

Ingredients:

5 dried mushrooms, 3 tbsp. spoons of millet, 1 onion, 1 liter of water, salt, 1/2 cup of sour milk.

Preparation:

Before preparing such a mushroom soup, millet must be soaked for 20-30 minutes. Dried mushrooms need to be soaked for 40-60 minutes. Strain the water in which the mushrooms were soaked through a double layer of gauze, finely chop the mushrooms.

Combine filtered water with mushrooms, bring to a boil, add millet, chopped onion, salt, cook for 5-6 minutes and leave without heating for 30-40 minutes. Season the dried mushroom soup prepared according to this recipe with sour milk when serving.

Mushroom soup with potatoes

Ingredients:

5 dried mushrooms, 2 potatoes, 1 carrot, 1 onion, 1 liter of water, 1/2 cup sour milk, salt, 1 tbsp. a spoonful of chopped parsley.

Preparation:

Prepare the dried mushrooms as described in the previous recipe. Cut the potatoes into thin slices, grate the carrots on a coarse grater, finely chop the onion.Dip prepared mushrooms, potatoes, carrots, onions, salt into boiling water, cook for 5-6 minutes and leave without heating for 20-30 minutes.

When serving, sprinkle with chopped parsley and season with sour milk.

Pay attention to the photos of soups with mushrooms according to these recipes - even in the pictures they look very appetizing:

Peizan mushroom soup

Ingredients:

50 g dried mushrooms, 2 turnips, 4 potatoes, 1 tbsp. a spoonful of butter, leeks, 2 tbsp. tablespoons of flour, 3 tbsp. spoons of sour cream.

Preparation:

Boil dried mushrooms and turnips separately. Strain both broths, combine them together (there should be at least 6 plates of broth). Put peeled and cut raw potatoes into the resulting broth and cook in the broth until tender. Spread the leeks in oil, add flour, stirring well so that no lumps are formed, put the seasoning prepared in this way into the broth, dipping the cooked mushrooms and turnips into it.

The mushrooms should be chopped into narrow strips and the turnip should be cut into squares. Boil everything once before serving, put sour cream in the soup.

Mushroom soup with potato dumplings

Ingredients:

10 g dried or 200 g fresh mushrooms, 2-3 potatoes, 2 eggs, 2-3 tbsp. tablespoons of flour, herbs, salt.

Preparation:

Boil broth from fresh or dried mushrooms. Cooking potato dumplings. Boil the potatoes, dry and mash, beat in raw eggs, add flour, salt, stir thoroughly. Form dumplings with two teaspoons and dip them into boiling broth. Sprinkle the prepared soup with finely chopped herbs.

Soup with zucchini and mushrooms

Ingredients:

7 dried mushrooms, 500 g zucchini, 1 onion, 1 carrot, 2 glasses of milk, 2 tbsp. tablespoons of chopped parsley, 1.5 liters of water, 1/4 cup sour cream, salt, pepper.

Preparation:

Put salt, pepper, milk in the mushroom broth and bring to a boil. Grate zucchini and carrots on a coarse grater, chop mushrooms, chop onions, combine everything, mix with sour cream, pour mushroom broth, cook for 2-3 minutes.

When serving, sprinkle this delicious mushroom soup with chopped herbs.

Recipes for making mushroom mushroom soups (with photo)

Champignon soup with cream

Ingredients:

200 g champignons, 6 tsp flour, 2 tbsp. tablespoons of butter, 1 glass of cream, salt.

Preparation:

Before preparing mushroom champignon soup, you do not need to defrost the chopped mushrooms. Immediately put them in boiling salted water, then add flour toasted in butter and boil.

Add butter, cream and heat without boiling.

Champignon soup with Saxon dumplings

Ingredients:

200 g champignons, 1 glass of cream (milk), 2 egg yolks, 1 tbsp. a spoonful of butter, dill, salt.

To prepare this mushroom champignon soup, you will need to make dumplings from: 4 tbsp. tablespoons of butter, 1 glass of water, 2 glasses of flour, 6 eggs, 1 teaspoon of sugar and salt.

Preparation:

Chop the champignons, boil in salted water. Boil water and butter, add flour, mix thoroughly, let the dough cool and beat in eggs one at a time. Add sugar, salt and continue beating the dough until it is completely smooth. Gather the dough with a teaspoon (incomplete) and dip in boiling water, boil the dumplings and put them in the mushroom broth. Add cream with yolks, butter, salt, heat without boiling. Sprinkle the mushroom soup prepared according to this recipe with chopped herbs.

White mushroom and champignon soup with vegetables

Ingredients:

800 g fresh porcini mushrooms, 200 g champignons, 2 onions, 3 tbsp. tablespoons of flour, 3 potatoes, 6 teaspoons of flour, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of chopped parsley or celery, 1/2 cup sour cream, 1 cup cream, 1.5 liters of water, salt, pepper.

Preparation:

To prepare mushroom champignon soup according to this recipe, you need to brown the flour with 1 tbsp. spoon of oil. Chop the champignons, boil in salted water, put toasted flour, boil. Add 1 tbsp. a spoonful of butter, cream.Warm up without boiling.

Chop the porcini mushrooms, add hot water and cook for 5-10 minutes. Add champignons, finely chopped onion, potato wedges, salt, pepper to porcini mushrooms, cook for 10-12 minutes, add vegetable oil. If the soup is cooked with fresh white cabbage (300-400 g), do not add potatoes. Serve with chopped herbs and sour cream.

Champignon soup with vegetables and milk

Ingredients:

300 g fresh champignons, 2 tbsp. tablespoons of flour, 1 carrot, 1 onion, 80 g of butter, 2 eggs, 100 g of cream, 1 liter of water, salt to taste.

Preparation:

Finely chop the champignons, combine with chopped carrots and onions, add oil and simmer for 4-5 minutes. Dry flour, dilute with cream, mix with stewed mushrooms and vegetables, bring to a boil, season with salt. Boil the yolks mixed with cream, pour into the soup and stir.

The soup can be prepared with canned mushrooms or any fresh mushrooms.

Zucchini soup with champignons

Ingredients:

800 g zucchini, 250 g champignons, 3-4 potatoes, 1 parsley root, 1 carrot, 100 g tomatoes, 50 g green onions, 2 tbsp. tablespoons of butter.

Preparation:

To prepare mushroom champignon soup according to this recipe, the zucchini must be peeled and cut into small slices, the potatoes must be cut into slices about 0.5 cm thick.

Spread chopped carrots and parsley root in fat, add chopped green onions 2-3 minutes before the end of sautéing.

Peel the champignons and rinse thoroughly. Cut off the mushroom legs, finely chop and stew with fat. Cut the hats into slices, put in boiling water and cook for 30-40 minutes. Then add potatoes, sauteed vegetables, stewed mushrooms to the broth and cook for about 20 minutes. 3-5 minutes before the end of cooking, put chopped zucchini, fresh tomatoes and salt.

Brussels champignon soup

Ingredients:

500 g champignons, 2 tbsp. tablespoons of butter, 1 onion, 1 tbsp. a spoonful of flour, 1 liter of bone broth, salt, pepper, 1 cup of cream, 2 hard-boiled eggs, 1 tbsp. a spoonful of finely chopped parsley.

Preparation:

Peel the mushrooms, rinse, mince and simmer in oil along with grated onions for 10 minutes over low heat. Add flour, pour in broth and season. Remove the soup from heat, add cream, sprinkle with parsley and coarsely chopped eggs.

These photos for recipes for mushroom champignon soups clearly demonstrate how such first courses are prepared:

Delicious soups with porcini mushrooms: recipes with photos

Soup with mushroom dumplings

Ingredients:

700 g of beef, spicy roots, 1.5 l of water, 200 g of low-fat sausage, 200 g of porcini mushrooms, 1 egg, 3 tbsp. tablespoons of butter, 2 tbsp. tablespoons of grated crackers, salt, parsley.

Preparation:

Before making such a mushroom soup, you need to boil the beef broth with the addition of roots and salt. Strain the broth. Choose the smallest of the mushrooms, chop the rest finely and fry. Finely chop the sausage, beat the egg, combine all the ingredients, add crackers, salt and form the dumplings. In salted boiling water, cook the dumplings over low heat for 5 minutes, remove with a slotted spoon, dip into the soup along with boiled mushrooms.

When serving the soup with porcini mushrooms prepared according to this recipe, sprinkle with finely chopped parsley, serve with salted cookies or pies as a side dish.

Mushroom soup with homemade noodles (pasta)

Ingredients:

50 g dried porcini mushrooms, 1 onion, 2 tbsp. tablespoons of butter, 1/2 cup sour cream, salt.

For noodles: 1 cup flour, 4 tbsp. spoons of water, 1 egg, 1/2 teaspoon of salt.

Preparation:

Boil the mushrooms, chop, strain the broth. Knead a tough dough, roll it out thinly, let dry and cut into noodles. Boil it in mushroom broth, add oil, onion fried in oil, sour cream. Warm up without boiling. Serve with sour cream.

Monastyrsky soup

Ingredients:

To prepare this soup with porcini mushrooms, you will need: 5 large pickles, 50 g dried porcini mushrooms, 1 onion, 1 turnip, 1 leek, 1 carrot, 1 rutabaga, 6 potatoes, 1/2 cup sour cream, 2 tbsp. tablespoons of butter, bay leaf, salt.

Preparation:

Boil mushrooms, drain, chop; Chop the onion, brown in oil. Peel the cucumbers, cut into long slices and boil together with turnips, onions, carrots, rutabagas, potatoes, bay leaves. Add mushrooms with broth, fried onions, butter, sour cream. Warm up without boiling.

As you can see in the photo, soup with porcini mushrooms according to this recipe is served with sour cream:

How to cook barley mushroom soup: homemade recipes

Polish pearl barley and mushroom soup

Ingredients:

50 g porcini mushrooms, 200 g pearl barley, 7 glasses of water, 1/2 cup sour cream, 1 onion, 1/2 carrots, parsley or dill, black pepper, 2 bay leaves, salt.

Preparation:

Boil porcini mushroom broth. Put onions, carrots, parsley, bay leaf, let it boil for 1-1.5 hours. Boil pearl barley in salted water, put on a sieve; when drained, put in a saucepan, pour over strained mushroom broth, put finely chopped mushrooms, salt to taste, boil for 15 minutes over low heat. Add sour cream, black pepper, parsley or dill to the mushroom soup with barley prepared according to this recipe and, after mixing well, serve.

Mushroom soup with pearl barley and potatoes

Ingredients:

50 g of dried porcini mushrooms, 100 g of pearl barley, 2 potatoes, 2 onions, 1/2 cup sour cream, 2 tbsp. tablespoons of butter, salt.

Preparation:

Previously, before preparing such a mushroom soup, the dried boletus must be boiled, chopped, and the broth strained. Boil the groats, add the chopped potatoes and, when it is cooked, pour in the mushroom broth, add the chopped onion, toasted in oil, sour cream, butter, salt. Warm up without boiling. Serve with sour cream.

Pearl barley soup with mushrooms

Ingredients:

500 g champignons, 2-3 tbsp. tablespoons of pearl barley, 4-5 potatoes, 2-3 onions, 2 carrots, 1 parsley root, 1 celery root, 2-3 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of flour, salt.

Preparation:

To prepare mushroom soup according to this recipe, you need to put cereals, potatoes, carrots, parsley and celery roots in water, salt and cook. When the cereal is boiled, put the washed whole mushrooms in the soup. Fry finely chopped onions in vegetable oil, season with flour and add to the soup.

As soon as the mushrooms become soft, they need to be finely chopped, put into plates, covered with broth and served.

Recipes on how to make mushroom cream soup at home

Mushroom soup (Finnish cuisine)

Ingredients:

1 kg of fresh mushrooms, 1 onion, 50 g of margarine, 2-3 tbsp. tablespoons of wheat flour, 2 meat bouillon cubes, 1 egg yolk, 100 ml of cream, salt, parsley.

Preparation:

Brown chopped mushrooms and onions in margarine in a saucepan, then add flour and broth. Boil the soup for about 30 minutes and season with a mixture of cream and whipped yolk with vigorous stirring.

Add salt to taste. Season the mushroom soup with cream prepared according to this recipe with parsley before serving.

Soup-puree of mushrooms and crayfish "Joanville"

This recipe for creamy mushroom soup will appeal to even the most capricious gourmet.

Ingredients:

1.5 liters of white sauce, 100 g of mushrooms, 150 g of crayfish, 150 g of cream, 2 egg yolks, 50 g of butter.

Preparation:

Before boiling such a mushroom soup, you need to prepare a white sauce with fish broth and crayfish broth.

For a side dish, put mushrooms and crayfish tails cut into strips into the soup. Season the soup with boiled cream and egg yolks; add a piece of butter.

Soup with mushrooms, rice and vegetables

Ingredients:

7 dried mushrooms, 1/2 cup rice, 1 liter buttermilk, 1 liter water, 1 carrot, 1 parsley root, 1/2 cup cream, 2 tbsp. tablespoons of chopped dill, salt, pepper.

Preparation:

Put chopped mushrooms, steamed rice, coarsely grated carrots and parsley root, salt, pepper in the mushroom broth, cook rice until tender, pour in buttermilk and bring to a boil, add cream. According to the recipe, this creamy mushroom soup should be served with chopped dill.

Recipes for making soups with mushrooms and beans

Vegetable soup with dried mushrooms

Ingredients:

20 g mushrooms, 400 g potatoes, 75 g white cabbage, 50 g cauliflower, 140 g tomatoes, 60 g onions, 60 g carrots, 10 g parsley root, 90 g green beans, 70 g canned green peas, 30 ml vegetable oil , salt, pepper, bay leaf.

Preparation:

Boil the mushrooms, drain and cut into slices. Put chopped white cabbage into boiling mushroom broth and let it boil. Add prepared mushrooms, sliced ​​and sauteed onions, carrots and parsley root, sliced ​​potatoes, chopped green bean pods and cook for 15-20 minutes. Then add fresh tomatoes cut into slices, small cauliflower inflorescences boiled in salted water, green peas, salt and pepper, put bay leaf and cook until tender. Sprinkle the soup with beans and mushrooms prepared according to this recipe with finely chopped parsley.

Julienne soup with mushrooms

Ingredients:

200 g of fresh mushrooms (preferably white or champignons), 100 g of carrots, 100 g of turnips, 100 g of leeks (white part), 100 onions, 2-3 tbsp. tablespoons of butter, 4 cups of meat or chicken broth, 1 peeled cabbage stump, 50 g of sorrel, 100 g of split peas, 100 g of beans in pods, 2 tbsp. tablespoons of finely chopped celery, 5 g sour cream, salt and freshly ground black pepper to taste.

Preparation:

Before boiling such a mushroom soup, the vegetables must be washed and finely chopped. In a shallow saucepan, melt the butter and lightly fry the vegetables in it, preventing them from darkening. Pour in the broth, bring to a boil, salt, pepper and cook over low heat for 45 minutes. Add fresh peeled and finely chopped mushrooms 30 minutes before serving. Serve with sour cream.

Mushroom soup with beans

Ingredients:

5 fresh mushrooms, 3 tbsp. beans, 1 onion, 1 carrot, 2 tbsp. spoons of chopped dill, 3 tbsp. tablespoons of vegetable oil, salt, pepper.

Preparation:

To make this mushroom soup at home, you need to soak the beans overnight, then put them in boiling water, cook for 5-6 minutes and leave for 40-60 minutes.

Grate the carrots, finely chop the onion and mushrooms. Bring water with beans to a boil again, dip mushrooms, carrots, onions, salt in it, cook for 6-8 minutes and leave for 20-30 minutes. When serving, sprinkle with dill herbs, season with vegetable oil and pepper.

Making mushroom puree soups at home

Fresh mushroom puree soup (Bulgarian cuisine)

Ingredients:

700 g fresh mushrooms, 1 tbsp. a spoonful of butter, 1 carrot, 1 onion, pepper, salt.

Preparation:

Peel the mushrooms, rinse thoroughly and mince. Put butter in the ground mushrooms and simmer for 25-30 minutes along with finely chopped carrots and onions, covering the pan with a lid. When the carrots are soft, add a little water and cook over low heat.

The further method for preparing mushroom soup is the same as for other puréed first courses. Before passing the mushrooms through a meat grinder, separate several caps, cut them into strips and cook in a slightly salted broth. Put the boiled mushrooms in plates and pour over the soup. The soup can be served with croutons.

Porcini mushroom puree soup

Ingredients:

800 g of champignons or fresh porcini mushrooms, 1 pc. carrots, parsley root, 1 onion, 6 tbsp. tablespoons of wheat flour, 40 g of butter, 1 1/2 cups of milk, 1 egg, 1.5 liters of broth or water, salt to taste.

Preparation:

To prepare such a mushroom soup, you need to separate the caps from prepared fresh champignons. Pass the mushroom legs through a meat grinder with a frequent grill, simmer the resulting mass with butter for 20-30 minutes.

Spread the roots and simmer, then rub together with the mushrooms, mix with white sauce, salt, add the broth and bring to a boil. Season the soup with lemon. Cut the mushroom caps into thin slices, simmer until tender and put in the soup when serving.

Champignon Soup

Ingredients:

600 g fresh champignons, 2 tbsp. tablespoons of flour, 4 glasses of milk, 3 tbsp. tablespoons of butter, 1 carrot, 1 onion, salt.

For dressing: 2 egg yolks, 1 glass of cream or milk.

Preparation:

Peel fresh champignons, wash, mince, put in a saucepan, add 1 tbsp. a spoonful of oil, carrots and an onion, cut lengthwise into two parts, cover and simmer for 40-45 minutes, then add 1 glass of water and boil.

In a soup pot, lightly fry the flour with 2 tbsp. tablespoons of butter, dilute milk and vegetable broth or water, boil, mix with stewed mushrooms (removing carrots and onions) and cook for 15-20 minutes.

After boiling, add salt to taste, season the soup with butter and egg yolk mixed with cream or milk. Serve the croutons separately.

You can also make a puree soup with fresh porcini mushrooms or morels.

Soup-puree of partridge and mushrooms "Diana"

Ingredients:

Partridge meat, 1.4 l of white sauce, 200 g of dumplings, 50 g of truffles, 50 g of other mushrooms, 100 g of cream, 2 egg yolks, 50 g of butter, 100 ml of Madeira wine.

Preparation:

To prepare mushroom soup according to this recipe, you need to make a white sauce with partridge broth. As a side dish, put small partridge meat dumplings, truffles and other mushrooms into strips.

Season with cream and egg yolks, add a piece of butter.

Add a glass of Madeira wine to the mushroom soup recipes prepared according to this recipe. Before serving, add a glass of Madeira wine.

How to cook mushroom soup with saffron milk caps: recipes for home

The recipes for these mushroom soups are suitable for those who have made homemade preparations since the fall.

Soup-puree with salted mushrooms and sour cream

Ingredients:

Vegetables, 400 g of salted mushrooms, 2 tsp flour, 2 tbsp. tablespoons of butter, 1/2 cup sour cream, bay leaf, dill, parsley, salt.

Preparation:

Cook the vegetable puree soup. Chop the mushrooms, boil, combine with puree soup.

Add flour, toasted in oil, let it boil, put butter, bay leaf, sour cream, heat without boiling, and sprinkle with chopped herbs. Serve mushroom camelina soup with sour cream.

Potato soup with salted mushrooms

Ingredients:

400 g salted mushrooms, 2.5 liters of milk, 1 onion, 2 tbsp. tablespoons of butter, 2-3 potatoes, 1/2 cup sour cream, 2 egg yolks, bay leaf, dill, parsley, salt.

Preparation:

To prepare soup with mushrooms according to this recipe, the mushrooms need to be finely chopped, boiled in 3 glasses of milk, adding bay leaf. Chop the onion, brown in oil. Cut the potatoes, boil them with salt and drain. Boil the rest of the milk, add mushrooms with broth, onions, potatoes, butter, sour cream with yolks, salt. Warm up, not boiling, and add chopped greens. Serve with sour cream.

How to make mushroom soup with chanterelles and honey agarics

Chanterelle soup

Ingredients:

Crushed bacon, 1 onion, 200 g of chanterelles, salt.

Preparation:

For 10 minutes, simmer the onion cut into rings in crushed bacon, then put the chanterelles and simmer for another 45 minutes. Put in a saucepan, add water, salt. Cook chanterelle mushroom soup until tender.

Autumn honey mushroom soup (Russian cuisine)

Ingredients:

500 g of autumn honey agaric caps, 1 cup of finely chopped onions, 2 tbsp. tablespoons of butter, 1 liter of meat broth, 2-3 tbsp. tablespoons of wheat flour, 100 ml of sour cream, salt, pepper, parsley.

Preparation:

To prepare mushroom soup from honey agarics, you need to melt butter in a saucepan, add washed chopped mushrooms and onions. Simmer for 20-30 minutes, then thicken with wheat flour diluted in cold water to the desired consistency. Let the soup simmer for a few more minutes, then add sour cream and spices to taste.Sprinkle the soup generously with finely chopped parsley.

Zucchini soup with mushrooms (Bulgarian cuisine)

Ingredients:

500 g of zucchini, 450-500 g of chanterelles or honey agarics (can be halved), 1-2 carrots, 1 onion, 1-2 tbsp. tablespoons of butter, 2 liters of bone broth or water, 4-5 potatoes, 2-3 tomatoes, parsley, pepper, salt.

Preparation:

Peel, wash and slice zucchini and fresh mushrooms. Finely chopped mushroom legs, carrots, onions, simmer in oil. When soft, pour over bone broth or hot water and put on low heat. Further, according to the recipe for mushroom soup from honey agarics or chanterelles, you need to add mushrooms, finely chopped potatoes, then zucchini and tomatoes, peeled and grated on a coarse grater, salt. You can season this first course with parsley and pepper.

Chanterelle soup with bacon (Russian cuisine)

Ingredients:

500 g of mushrooms (chanterelles), 100 g of bacon, 2 onions, 3 liters of water, 1 teaspoon of flour, salt, pepper, sour cream.

Preparation:

Wash the chanterelles, chop the bacon, pound and simmer the finely chopped onion in it for 10 minutes until it becomes semi-soft. Then combine the mushrooms with onions and simmer for another 45 minutes. After that, pour boiling water over the mushrooms, salt and boil for 30 minutes. Dissolve flour with sour cream and season with mushrooms. If you wish, you can sprinkle the chanterelle mushroom soup prepared according to this recipe with pepper to taste.

Now look at a selection of photos of mushroom soups according to the recipes presented on this page: