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Soup with mushrooms and potatoes is a traditional dish of Russian cuisine, which not only perfectly satisfies hunger, but also delivers real delight to lovers of food from the gifts of the forest. There are as many recipes as there are cooks: for this first course, they take a variety of mushrooms, add cheese, milk, noodles, pearl barley and other ingredients. You will learn how to cook soup with mushrooms and potatoes according to classic recipes from this selection.

Soup recipe with mushrooms, potatoes and noodles

Dry mushroom soup

Take dry mushrooms, wash thoroughly, then soak and leave for an hour. After the allotted time, put the pan on the fire and cook the mushrooms in the same water for about twenty minutes. Then add chopped vegetables: 1 head of onion, 3 potatoes, 1 carrot, a handful of noodles and 30 g of butter.

After another fifteen minutes, the soup can be eaten, of course, with sour cream.

Instead of dry mushrooms, it is very convenient to take a bag of frozen mushrooms or a jar of champignons in your own juice. In the first case, pouring the mushrooms into the water, cook them for 15 minutes, in the second, using canned ones, bring them to a boil and immediately throw the vegetables. By the way, the brine in which the mushrooms floated can be poured into the soup with them, it will be tastier.

Honey mushroom soup

• 2 handfuls of dried honey mushrooms,
• water,
• 3 potatoes,
• 1 carrot,
• 1 onion
• butter,
• sour cream,
• a handful of thin vermicelli,
• salt.

1. Put honey mushrooms in a saucepan, pour warm water (1.5 l), let stand for 20 minutes. Remove the mushrooms, chop, put back in the boiling broth. Add potatoes, diced and fried in butter, grated carrots and finely chopped onion, noodles, salt.
2. Serve soup with mushrooms, potatoes and noodles with sour cream and white bread croutons.

Oyster mushroom soup with noodles

• 200 g of fresh mushrooms,
• 1 onion
• 2 potatoes,
• 1 parsley root
• 1 carrot,
• water (or chicken broth),
• 1 tbsp. a spoonful of butter
• 60-80 g vermicelli,
• chopped parsley,
• salt to taste.

1. Cut the potatoes into cubes and put them in boiling water (broth). Place onion, parsley and carrots cut into slices with boiled potatoes (or broth). When the vegetables are almost ready, put the mushrooms cut into small pieces and cook over low heat for 10-15 minutes.
2. Then add separately cooked noodles and salt. Season with parsley before serving.

How to make mushroom and potato puree soup

Required:

• Potato,
• milk,
• bouillon,
• dried or fresh mushrooms,
• onion,
• pepper,
• salt.

Cooking method.

Peel the potatoes and boil them in slightly salted water. Turn the finished potatoes through a meat grinder. Pour the puree with hot milk and stir thoroughly. Then dilute this puree with hot broth and stir, in the end you should get a soup of the desired thickness.

Fry mushrooms, dried or fresh, in oil with shredded onions. Pepper and salt the mushrooms. Put the finished mushrooms in the mashed potato soup and boil again.

Soup recipes with wild mushrooms and potatoes

Mushroom soup with chicken broth

• 200 g of fresh porcini mushrooms,
• 200 g champignons,
• 100 g dry porcini mushrooms,
• 2 onions,
• 50 ml of vegetable oil,
• 100 g stalk celery,
• 400 g potatoes,
• 1 tbsp. a spoonful of sour cream,
• chicken bouillon,
• salt,
• white pepper.

1. Peel and boil potatoes in water. Fry peeled and chopped onions and celery in oil.
2. Soak dry mushrooms in warm water for 1 hour, then chop finely. Cook porcini mushrooms in salted water until almost cooked.
3. Grind potatoes, onions, celery, mushrooms and soaked dry mushrooms in a blender until smooth and transfer to a pot. Add chicken broth (up to the neck of the pot), salt and pepper.
4. In a pot, put 3-4 porcini mushrooms (preferably whole) per serving and sour cream.Close the pot with mushroom and potato puree soup tightly with a lid and place in a moderately preheated oven. Keep there until the contents are ready.

Puree soup with wild mushrooms

• 500 g of fresh forest mushrooms (better than white ones),
• 3 potatoes,
• 30 g onions,
• 4 tbsp. tablespoons of butter
• 2 tbsp. tablespoons of wheat flour,
• 1.5 liters of chicken broth,
• 3 egg yolks,
• 250 ml cream
• parsley,
• celery.

1. To prepare a mushroom and potato puree soup according to this recipe, finely chopped onions need to be fried in a pan. Add carefully washed and chopped mushrooms and fry for 5-10 minutes with continuous stirring. Then, without removing from the heat, with constant stirring, add the potatoes, finely chopped, then after 10 minutes flour, pour in the broth and cook for 40-50 minutes over low heat.
2. Then drain the broth, remove the parsley and celery, pass the mushrooms and potatoes through a meat grinder (or rub through a sieve). Mix everything with broth.
3. Beat the egg whites with a fork (or whisk), add the cream and, with continuous stirring, pour the mixture into the soup in a thin stream. After that, salt the soup with wild mushrooms and potatoes to taste, heat in a water bath to a temperature not exceeding 70 ° C.

Mushroom, Potato and Cream Cream Soup Recipe

• Potatoes 600 g
• Champignons 300 g
• Onion 200 g
• Cream 20% - 500 ml
• Vegetable oil to taste
• Salt to taste
• Ground black pepper to taste

1. To prepare mushroom cream soup according to this recipe, the potatoes need to be peeled and cut into cubes. Pour water so that it only covers the potatoes, salt, boil until tender.
2. Finely chop the onion. Chop the mushrooms. Fry the onions in vegetable oil. Add mushrooms, salt a little. Fry until all the liquid has evaporated.
3. Then chop the potatoes (drain the water) and chop the mushrooms in a blender. Pour soup into a saucepan, add cream, pepper a little. Bring cream soup with mushrooms and potatoes to a boil, but do not boil (when heating, also bring to a boil, but do not boil).

How to make chicken soup with potatoes and mushrooms

Ingredients:

• 0.5 kg chicken breast
• 4 potato tubers
• 1-2 pcs. onions
• 2 carrots
• 300 gr. mushrooms
• vegetable oil
• greens
• spices and salt

First, let's prepare a rich chicken broth. To do this, put the washed chicken breast in a saucepan with cold water. Bring to a boil over high heat, remove the scale and reduce the gas. We give the broth to sweat for an hour and a half, remembering to remove the foam so that it turns out to be as transparent as possible. At this time, we prepare other ingredients. Now let's get to the mushrooms. If they are dried, soak them in boiling water for 20-30 minutes. Throw in a colander and rinse thoroughly under running water. We give the freshly frozen mushrooms time to thaw.

Wash the fresh mushrooms and let the water drain. We cut the mushrooms in any convenient way: slices or cubes. Finely chop the onion, grate the carrots on a medium grater. We make vegetables frying in vegetable oil. Add the chopped mushrooms to the pan and simmer over low heat until tender. When the chicken soup with potatoes and mushrooms is ready, take out the meat and cut it into pieces.

Soup recipe with mushrooms, potatoes and meat

• 400 g veal,
• 600-800 g potatoes,
• 400 g of champignons (or 150 g of porcini mushrooms),
• 150 g onions
• 150 g carrots
• 250 ml of bread kvass,
• 100 g noodles
• water,
• 1 tbsp. a spoonful of chopped parsley,
• dill and celery,
• salt and pepper to taste.

First, cook only meat (30 minutes), then add fresh mushrooms and potatoes, bring them to readiness. Add noodles and cook for another 10 minutes. Then add kvass and onions and carrots fried in vegetable oil. Boil soup with mushrooms, potatoes and meat for 10 minutes, season with parsley, dill, celery and hot pepper.

How to make soups with mushrooms, potatoes and barley

Classic mushroom soup with barley

• fresh or frozen mushrooms - 300 g,
• pearl barley - 0.5 cups or a little more,
• potatoes - 5-6 pcs,
• onion - 1 pc,
• vegetable oil for frying,
• parsley or dill,
• salt,
• freshly ground pepper
• 2 bay leaves
• 4-5 allspice peas

Preparation:

Rinse the pearl barley, pour a glass of hot water and steam for ~ 1-2 hours.

Sort the mushrooms, rinse and cut into medium pieces.

In a saucepan, bring to a boil ~ 2.5-3 liters of water, add mushrooms and bring to a boil.

Remove the foam, and add bay leaves and peppercorns to the broth.

Boil the mushrooms for ~ 15 minutes, then remove from the pan with a slotted spoon and transfer to a colander to drain excess liquid.

Put pearl barley into the mushroom broth (drain the water in which it was steamed) and cook for ~ 30-40 minutes, until half cooked.

Peel the onion and chop finely.

In a frying pan with heated vegetable oil, fry the onion until soft.

Transfer the onion to a bowl, making sure that as much oil as possible remains in the pan.

Put mushrooms in the pan where the onions were fried and cook, stirring occasionally, for ~ 8 minutes.

Add the onion to the fried mushrooms, season with salt, pepper and stir.

Wash the potatoes, peel, wash again and cut into cubes.

Add potato cubes and mushrooms with onions to a saucepan, stir and cook for ~ 20-25 minutes, until the pearl barley is cooked and the potatoes are soft.

10-15 minutes before cooking, season the soup with salt and pepper.

Add chopped herbs to the prepared soup, cover and let it brew for ~ 10-15 minutes.

Serve hot soup with mushrooms, potatoes and barley, sprinkle with fresh parsley or dill.

Mushroom chowder with pearl barley

• 100 g dried mushrooms,
• 2 potatoes,
• 1 onion
• butter,
• 1 carrot,
• parsley roots
• 50 g of pearl barley,
• salt,
• sour cream.

1. Soak dry and washed mushrooms for 2-3 hours, then cook until tender, separate from the broth and fry with onions in butter.
2. Fry the carrots and parsley roots separately and boil the barley and potatoes. Then combine the prepared products with broth, salt and cook until tender. Serve with sour cream.

Recipe for cheese soup with mushrooms and potatoes

Ingredients:

• Champignons - 350 gr.;
• Carrots - 1 pc.;
• Processed cheese - 400 gr.;
• Chicken breast - 200 gr.;
• Bow - 1 head;
• Potatoes - 600 gr.;
• Water - 3 liters;
• A little salt and black pepper;
• Dill greens - 100 gr.;
• Sunflower oil - 30 ml.

To prepare this cheese soup with mushrooms and potatoes, you need to boil chicken broth. Remove the skin from the breast, wash it well, put it in a saucepan and, pouring it with salted water, set it to cook on the stove. After 30 minutes, the broth will be ready, take out the meat from it, put it on a separate plate.

The vegetables for the soup are thoroughly washed and cleaned. Three carrots, cut the potatoes into cubes, and chop the onion as small as possible.

Rinse the champignons, refresh the slices on the legs, clean, cut into slices. Cut the cooled breast into cubes.

Bring the broth to a boil - put the potatoes first. Meanwhile, we cook vegetable frying in a skillet with vegetable oil. To do this, heat the oil, fry the onion until transparent. Add carrots, mix, fry vegetables until half cooked. At this stage, we lay the chopped mushrooms, cook them until all the mushroom juice evaporates.

When the potatoes boil a little, add the chicken and the contents of the pan, mix everything and cook until fully cooked. At the very end, we introduce processed cheese, stirring all the time, so that unappetizing lumps do not form. After that, season the soup with salt and black pepper to taste.

Before serving, finely chop the dill greens with mushrooms and potatoes, sprinkle the soup with it on top and rush to serve the dish warm.

How to make pork soup with mushrooms and potatoes

• 1.5 l of water,
• 400 g fresh champignons,
• 300 g pork
• 1 medium carrot
• 3-4 potatoes,
• 1 slice of celery root,
• 1 onion
• 10 ml of vegetable oil
• 50 g sour cream
• salt,
• pepper and herbs to taste.

1. To prepare a soup with mushrooms and potatoes according to this recipe, you need to boil the broth from the meat. 30 minutes before the meat is ready, put diced potatoes, carrots and celery into strips into the broth. Cook until vegetables are ready.
2. 5-7 minutes before the end of cooking add mushrooms cut into large wedges, onions fried in oil, salt and pepper.
3. Before serving, season pork soup with mushrooms and potatoes with sour cream and finely chopped herbs.

Dried Mushroom and Potato Soup Recipes

Mushroom soup with celery and garlic

• 8-10 g dried mushrooms,
• 200 g potatoes
• 25 g carrots
• 30 g celery
• 12-15 g onions,
• 3 g flour
• 1 clove of garlic
• water,
• caraway,
• greens.

1. To make the dried mushroom and potato soup according to this recipe, the carrots and celery roots must be cut into strips and sautéed. Boil dry mushrooms soaked in water and cut into strips. Cut the potatoes, put them in a boiling broth and cook until half cooked.
2. Add caraway seeds, mushrooms, roots, onions to the browned flour and simmer for 6-8 minutes. Then put the dressing in the soup and cook until tender. Add garlic, chopped parsley with salt to the soup of dried mushrooms and potatoes and season with the decoction of the roots.

Rich cabbage soup with mushrooms

• 5-6 dried white mushrooms,
• 4 potatoes,
• 600 g sauerkraut,
• water,
• 1 tbsp. a spoonful of wheat flour
• 2 medium carrots,
• 2 parsley roots,
• 1 head of onion,
• 1 tbsp. a spoonful of tomato puree,
• 2 tbsp. spoons of fat
• Bay leaf,
• salt,
• pepper to taste.

1. Boil broth from dried mushrooms. Remove the boiled mushrooms and cut into cubes. Cut the potatoes into small cubes.
2. Stew sauerkraut with roots and onions, chopped mushrooms, sauteed flour, tomato puree, pepper, bay leaves and salt. Put everything in boiling mushroom broth and cook for 5-10 minutes.
3. Serve ready-made cabbage soup with sour cream and chopped herbs.

How to make milk soup with mushrooms and potatoes

Mushroom soup with milk

• 100 g dried mushrooms,
• 150 ml of milk
• water,
• 50 g rice
• 30 g carrots,
• 25 g onions
• 1 tbsp. a spoonful of sunflower oil,
• 50 g potatoes
• spices,
• spices,
• sour cream.

1. Dried mushrooms can be poured with warm milk for 2-3 hours.
2. After that, squeeze the mushrooms, cut and put them in boiling water.
3. Then add rice, carrots and onions fried in sunflower oil, potatoes, spices (you can add herbs in summer).
4. Serve milk soup with mushrooms and potatoes with sour cream.

Milk russula soup with potatoes

• 300 g russula,
• 300 g potatoes
• 100 ml of milk
• water.

1. Cook russula washed and cut into pieces with potatoes cut into cubes.
2. Season this simple soup with mushrooms and potatoes with milk 5-10 minutes before cooking.

Milk soup with frozen mushrooms and potatoes

• 1 liter of water (or broth),
• 300 g quick-frozen champignons,
• 2 tbsp. tablespoons of flour
• 1 carrot,
• 1 onion
• 1 potato,
• 2 tbsp. tablespoons of butter
• 2 eggs,
• 1 tbsp. a spoonful of milk
• 100 ml cream
• salt to taste.

1. Defrost champignons, chop. Combine them with peeled and chopped carrots and onions, simmer in a pan with butter (5 minutes).
2. Dry flour, dilute with milk and mix with stewed vegetables and mushrooms. Transfer the mass to a pot.
3. Separate the egg yolks from the whites, mix with the cream, bring to a boil in a small container, stirring well, pour into a pot. Add peeled and diced potatoes, water or broth.
4. Close the pot with a lid and put the milk soup with mushrooms and potatoes in a moderately preheated oven for 35–40 minutes.

Soup recipes with fresh mushrooms and potatoes

Porcini mushroom soup with vegetables

• 300 g of fresh mushrooms,
• 1 onion
• 200 g of fresh cabbage,
• 2 potatoes,
• 1 bunch of parsley and celery,
• 120 g sour cream
• water,
• salt,
• pepper.

1. Boil the mushrooms in water. Strain the broth, cut the mushrooms into strips.
2. Put vegetables in layers in a pot: peeled and diced potatoes and onions, chopped cabbage, chopped herbs, salt and pepper. Pour in the mushroom broth. Close the pot with a lid and place it in a moderately preheated oven for 35 minutes.
3. When serving, put fresh mushrooms in potato soup and season with sour cream.

Fresh mushroom soup

• 300-400 g white,
• boletus or boletus,
• 3 potatoes,
• 1 carrot,
• 1 onion
• 30 g butter.

Put the prepared mushrooms in a saucepan, fill with water and cook, removing the foam, for about thirty minutes. Best of all, when they boil for the first time, drain the water and pour in a new one. Then add chopped potatoes, onions, carrots to the pan. You can add a handful of noodles and butter. Be sure to put sour cream in the soup prepared according to this recipe from fresh mushrooms and potatoes and do not forget to salt.

Mushroom soup with potatoes

• Fresh mushrooms 500 g
• Butter 2 tablespoons
• Water 2 l
• Potatoes 5 pieces
• Carrots 2 pieces
• Parsley root 1 piece
• Onions 1 head
• Sunflower oil 30 g
• Salt to taste
• Ground black pepper to taste
• Bay leaf 1 piece

1. To prepare this dish, take any fresh mushrooms, peel them, cut into slices and fry with two tablespoons of butter.
2. Put the fried mushrooms in a saucepan, pour two liters of boiling water and cook over low heat for 30 minutes.
3. Cut 5-6 potato tubers and 2 large carrots into strips.
4. Cut the parsley root and onion into small cubes (it is better to lightly fry the vegetables in vegetable oil).
5. Put the vegetables in the soup, add salt, pepper, bay leaf and cook for another 20-30 minutes until the potatoes are ready.
6. You can serve fresh mushroom soup with potatoes with sour cream, mayonnaise or a slice of butter.

Potato soup with fresh butter and dill

• 300 g butter,
• 700 g potatoes
• 200 g onions
• 150 g carrots
• 1 parsley root
• 2 tbsp. spoons of oil
• water (or broth),
• salt,
• sour cream,
• pepper,
• Bay leaf,
• dill greens to taste.

1. To prepare this soup with potatoes, the mushrooms need to be sorted out, the caps must be peeled from the foil and cut into slices. Cut and chop the legs, lightly fry and simmer. Pour everything over with water (or broth) and cook for 20-25 minutes. Then add browned onions, carrots and parsley root, potato cubes and cook until tender.
2. Season the soup with fresh mushrooms and potatoes with sour cream and dill.