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Camelina soup is an original, aromatic and satisfying first course with special flavoring properties and warming up the appetite. Mushroom soup can always be a pleasant addition to your family's daily menu.

Fresh mushrooms, dried, pickled, frozen and even salted, are suitable for making soup. So, mushroom soup has a huge advantage - it can be cooked at any time of the year.

How to properly cook mushroom soup with saffron milk caps will show the proposed recipes. Traditionally, potatoes, noodles, cream, processed and hard cheese, pasta and cereals can be added to the first course of fruit bodies. It is boiled in mushroom or meat broth, with or without roasting ingredients. Garlic, allspice and black pepper, bay leaves, as well as various fresh and dried herbs will add special aromatic notes to the mushroom soup. Homemade toasts made from white or rye bread can also complement camelina soup.

Use step-by-step recipes with photos of making mushroom soup with saffron milk caps and you will never regret having done it. Your loved ones will be delighted with a delicious first course.

A step-by-step recipe for frozen mushroom mushroom soup

Mushroom soup made from frozen saffron milk caps is a favorite dish in many families.

With such a perfect recipe, every housewife will be successful in the kitchen. In this variant, we suggest adding aromatic dumplings or dumplings to the soup.

• 500 g of mushrooms;
• 1.5 liters of water;
• 3 pcs. potatoes;
• 1 pc. carrots and onions;
• Vegetable oil for frying;
• Salt and ground black pepper to taste.

For dumplings:

• ½ tbsp. milk;
• 1 egg;
• 1/3 tsp thyme;
• Flour - how much it takes.

The soup is made from frozen mushrooms according to a recipe with a step-by-step description.

1. Leave the frozen mushrooms to defrost in the refrigerator overnight.
2. Cut into slices and place on a paper towel to dry.
3. Peel, wash and chop onions and carrots: onions - into cubes, and carrots - on a coarse grater.
4. Salt and fry in vegetable oil until soft.
5. Boil water in a saucepan, add the mushrooms, and as soon as they boil for 10 minutes, add the peeled and diced potatoes.
6. Boil under a closed lid for 20 minutes. over medium heat.
7. From eggs, milk, spices and flour, knead a soft dough for dumplings, roll into a thin rope and cut into circles.
8. Throw into boiling soup, stir to avoid sticking together.
9. Add the fried vegetables, season with salt and pepper and continue cooking the soup until the dumplings come to the surface.
10. When serving, you can add 1 tbsp to each plate. l. sour cream.

Soup made from camelina with melted cheese

The soup made from saffron milk caps and cheese turns out to be tender and aromatic. Your loved ones will be delighted with such a first course.

• 600 g saffron milk caps;
• 2 liters of water;
• 2 pcs. onions;
• 200 ml processed cheese;
• Salt to taste;
• 3 tbsp. l. olive oil;
• 3 tbsp. l. chopped parsley and / or dill.

Preparing camelina soup with melted cheese according to this recipe is quite simple and quick.

1. Cut the peeled mushrooms into slices, fry in oil until golden brown.
2. Peel the onion, cut into half rings and fry in oil until soft.
3. Combine mushrooms with onions, add to boiling water, boil for 15 minutes.
4. Add melted cheese grated on a grater, add salt and simmer for 5-8 minutes.
5. We serve soup for a meal, decorating each portion of the plate with chopped herbs.

Recipe for mushroom cream soup with cream

The puree soup made from mushrooms with cream will captivate every family member. Even children, the most capricious gourmets, will devour it by both cheeks. The dish is prepared quite simply, but despite this, it turns out to be incredibly tasty and tender. Mushroom soup can also be made for a dinner or dinner party.

• 700 g of boiled mushrooms;
• 4 tbsp. l. butter;
• 2 pcs. onions;
• 2 pcs. bay leaf;
• Salt and ground nutmeg to taste;
• ½ tbsp. dry white wine;
• 3 tbsp. cream;
• 1.5 l. chicken broth;
• 3 tbsp. l. chopped green onions.

The steps below will help you to make the creamy mushroom soup ideal.

1. Melt the butter in a saucepan, where we will cook the puree soup.
2. Add chopped green onions and bay leaves.
3. Fry until soft and add the mushrooms, cut into pieces.
4. Simmer in oil for 5 minutes. and add all the remaining spices.
5. Pour in wine and boil for 2-4 minutes. (foam will appear in the pan - don't worry).
6. Pour in warm broth and immediately add cream, mix.
7. Bring to a boil and simmer for 15 minutes.
8. Salt to taste, turn off the heat, grind the contents of the soup with a blender, after removing and discarding the bay leaf, and infuse the soup for 10 minutes.
9. When serving, you can add a little chopped green onions to each serving plate.

Cooking soup with fresh mushrooms with potatoes: a recipe with a photo

The recipe for fresh mushroom soup is also very simple to prepare, but this will not prevent your family from experiencing the delight of such an appetizing dish.

• 500 g saffron milk caps;
• 4 things. potatoes;
• 1.5 liters of water;
• 2 pcs. onions;
• Salt to taste;
• 3 tbsp. l. vegetable oil;
• 5 peas of black and allspice;
• Green onions.

For convenience, the recipe for a soup made from fresh mushrooms is shown in the photo with a description of each step.

Peel the mushrooms, rinse and cut into medium pieces.

Cover with water and boil over medium heat for 15 minutes. The foam generated during the process should be removed if possible.

Add black and allspice peas, salt to taste.

Peel the potatoes, wash and cut into strips, add to the mushrooms and boil for 10 minutes.

Remove the top layer from the onion, chop into cubes and fry in oil until golden brown.

Cook for 15 minutes, add chopped green onions and turn off the stove.

Leave the soup to infuse under the lid for 10 minutes. and serve.

A simple recipe for a soup made from salted mushrooms (with photo)

It is unlikely that any housewife will disregard a simple recipe for a soup made from salted mushrooms. With such fruiting bodies, the first dish turns out to be special, capable of restoring strength after an illness and cheering up in the winter, evoking memories of warm days spent in the forest.

• 300 g salted saffron milk caps;
• 4 things. potatoes;
• 1 pc. carrots and onions;
• 3 tbsp. l. millet;
• Vegetable oil;
• 1.5 liters of water or any meat broth;
• 4 sprigs of parsley;
• 2 pcs. bay leaf;
• 2 peas of allspice and 2 black peppers.

The proposed recipe with a photo of making a soup from salted mushrooms is described in stages.

1. Pour salted mushrooms with cold water and leave for 2 hours.
2. Rinse under the tap, drain completely and cut into strips.
3. Peel the vegetables, rinse and chop: cut the potatoes into strips, grate the carrots on a coarse grater, cut the onions into cubes.
4. Fry the carrots with the onions until tender.
5. Add potatoes and washed millet to the boiling broth.
6. Cook for 20 minutes. over low heat, stirring occasionally.
7. Add dressing and salted mushrooms, cook until millet and potatoes are cooked, about another 10-15 minutes.
8. Add bay leaf and peppercorns and stir.
9. Chop the parsley and pour into the soup, turn off the heat and let stand for 7-10 minutes. Remove the bay leaf from the soup before serving.

Note to housewives: if you want to make a more hearty mushroom soup, use meat broth instead of water.

Recipe on how to cook marinated mushroom soup with chicken breast

A soup recipe made with pickled mushrooms is also popular. This dish is loved not only by adults, but also by children, because the soup is prepared with chicken meat, it turns out to be rich and nutritious.

• 500 g of pickled mushrooms;
• 1 chicken breast;
• 4 tbsp. l. butter;
• 1 pc.onions and carrots;
• 1 celery root;
• 1 tbsp. boiled rice;
• 2 tbsp. l. flour;
• 1 liter of chicken broth;
• ½ tbsp. cream;
• Salt and ground pepper to taste.

How to cook mushroom soup from saffron milk caps marinated for the winter? A detailed description of each stage will help with this.

1. We wash the breast, cut into small pieces, peel the onion, wash it and chop it into cubes, three carrots on a coarse grater, celery on a fine grater.
2. Put 2 tbsp in an enamel pan. l. butter, melt and spread the chicken pieces, celery and onion, fry over low heat for 7-10 minutes.
3. Add the carrots and fry for another 3-5 minutes.
4. We wash the pickled mushrooms in water, let them drain, cut into slices and add to the pan.
5. Pour 500 ml of broth into a saucepan, add and pepper if necessary.
6. Cook over low heat for 30 minutes. and introduce the pre-cooked rice, mix.
7. In a separate deep frying pan, melt the butter, spread the flour and beat so that there are no lumps.
8. Pour in the rest of the broth, cream and mix thoroughly.
9. Pour the mass from the pan into the pan, stir, boil for 10 minutes. and serve to the table.

Dried Camelina Milk Soup with Noodles

The soup made from dried mushrooms with the addition of milk will acquire a refined taste and delicious aroma.

• 50 g dried saffron milk caps;
• 2 liters of milk + 500 ml for soaking;
• 2 pcs. carrots and onions;
• 150 g homemade noodles;
• Vegetable oil;
• Salt to taste;
• A pinch of cinnamon.

I must say that making milk mushroom soup with camelina mushrooms is a little more difficult than usual. Dried fruit bodies have a richer taste and aroma, therefore, in combination with milk, the finished dish will pleasantly surprise you.

1. Wash the mushrooms and soak in warm milk overnight.
2. Boil the noodles in salted water and discard in a colander, rinse in hot water.
3. Remove the top layer from the carrots and onions, wash and chop: grate the carrots, cut the onions into cubes.
4. Fry vegetables in oil until golden brown.
5. Boil the milk from the recipe, put the chopped mushrooms in it and cook for 30 minutes.
6. Add vegetables, salt, add cinnamon and mix.
7. Let it boil over low heat for 10 minutes.
8. When serving, add some noodles to each serving plate and pour over the soup.

Frozen mushroom soup cooked in a slow cooker: a recipe with a photo

According to this recipe, mushroom soup is prepared in a multicooker - a convenient kitchen machine that allows you to maximize the preservation of nutrients in any product. In addition, it perfectly saves time and effort for its owner.

• 400 g frozen mushrooms;
• 400 g potatoes;
• 1 pc. onions and carrots;
• 1.7 liters of water;
• Salt and black pepper to taste;
• 2 pcs. bay leaf;
• Vegetable oil.

As you can see, the proposed soup is made from frozen mushrooms, and the recipe with a photo and a description will help visualize the cooking technique.

1. Pour some oil into the multicooker bowl and add chopped carrots and onions.
2. Turn on the "Fry" mode and fry vegetables for 10 minutes.
3. Cut the defrosted mushrooms into pieces and place in a bowl.
4. Switch on the "Fry" program on the panel again for 10 minutes.
5. After the signal, pour in water, turn on the "Soup" mode and bring to a boil.
6. Pour in diced potatoes, season with salt and pepper, add bay leaf and continue cooking for another 30 minutes.
7. After the signal, do not open the lid, leaving the soup to infuse for 10-15 minutes.

How to cook mushroom camelina soup with eggs from saffron milk caps

If you are faced with a choice of which dish to make for dinner or lunch, cook mushroom soup with eggs.

• 400 g of boiled saffron milk caps;
• 1 liter of mushroom broth;
• 5 pieces. potatoes;
• 1 pc. onions and carrots;
• 3 eggs;
• Sunflower oil;
• 4 cloves of garlic;
• Salt to taste;
• ½ tsp a mixture of ground peppers;
• 5 tbsp. l. sour cream;
• 1 bunch of dill or parsley.

How to cook mushroom soup from saffron milk caps in order to surprise your household with the taste?

1. Peel the potatoes, rinse and cut into small cubes.
2. Add the potatoes to the boiling mushroom broth and let it boil for 15 minutes.
3. Peel carrots and onions, cut into cubes and fry in vegetable oil until golden brown.
4. Add mushrooms, fry everything together for another 10 minutes.
5. Chop the garlic and put it to the mushrooms, salt, pepper and mix.
6. We send the fried mushrooms with vegetables to the broth.
7. Beat raw eggs with a whisk, add sour cream in portions and beat again.
8. Pour into the soup in a thin stream and mix thoroughly.
9. Boil for 5 minutes, turn off the heat and add chopped greens.

Delicious mushroom cream soup with saffron milk caps in meat broth

Creamy mushroom soup with camelina in meat broth is an amazingly tasty and satisfying dish.

It can be given even to children without fear that they will have a stomach ache, because the soup is whipped with a mixer and has a delicate structure.

• 1.2 liters of meat broth (chicken can be used);
• 300 g boiled saffron milk caps;
• 5 pieces. potatoes;
• 1 PC. onions;
• 2 pcs. carrots;
• 2 tbsp. l. tomato paste;
• 1 tsp Sahara;
• Salt to taste;
• Butter.

A variety of camelina soup in meat broth is prepared according to the detailed description below.

1. Boil the sliced ​​potatoes in meat broth until tender.
2. Peel and wash the carrots and onions: grate the carrots, cut the onions into half rings.
3. Put in a frying pan and fry in butter until tender, let cool.
4. Combine mushrooms and fried vegetables, grind with a blender and add tomato paste, salt and sugar, mix.
5. Grind the potatoes in the broth with an immersion blender, add a mixture of vegetables and mushrooms.
6. Stir, let it boil for 15 minutes. and turn off the fire.
7. If desired, when serving, the soup can be garnished with chopped parsley.

Camelina puree soup with potatoes

Creamy mushroom soup with potatoes is a delicious dish with a delicate aroma. A plate of hot soup can satisfy any gourmet's hunger.

• 400 g saffron milk caps;
• 500 g potatoes;
• 1.5 liters of water;
• 200 g of onions;
• 300 ml sour cream;
• Salt to taste;
• Vegetable oil;
• 1 tsp. ground black pepper and sweet paprika;
• Parsley and / or dill.

We suggest preparing mushroom soup with potatoes according to a recipe with a step-by-step description.

1. After preliminary cleaning, the mushrooms are washed and boiled in salted water for 20 minutes, constantly removing the foam from the surface.
2. The potatoes are peeled, washed, cut into pieces and added to boiling water.
3. Boil until half cooked and add boiled mushrooms, simmer for 20 minutes.
4. Peel off the onion, cut into cubes and fry in oil until soft.
5. Add to mushrooms with potatoes, salt and pepper, mix.
6. Introduce sour cream and, using a submersible blender, grind the entire mass.
7. Add paprika and chopped greens, mix thoroughly and turn off the heat, letting the soup brew for 10 minutes.