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What can be more aromatic and tastier than milk mushroom soup, with the addition of traditional vegetables or cereals. Nothing, of course. And how to properly prepare soup from fresh or salted, frozen or dry mushrooms, you can find out on this page.

A large number of recipes are offered, as they say, for every taste. Before boiling mushroom soup from milk mushrooms, you need to figure out the layout of the products, because for some, the first dish is necessarily a traditional chowder, and for someone, mashed potatoes. After all, the most delicious soup made from milk mushrooms or any other mushrooms is the dish that will appeal to all family members. So, choose a suitable recipe for mushroom mushroom soup with a photo and try to cook it for lunch today.

Recipe for mushroom puree soup with milk mushrooms

In order to prepare mushroom cream soup from milk mushrooms for 6 servings, you will need to take:

• dried milk mushrooms - 200 g
• onions - 400 g
• carrots - 200 g
• baked milk - 2 l
• roots (parsley, dill) - 70 g
• cream - 300 g
• salt,
• pepper.

Following the recipe for mushroom soup, put parsley and dill roots in a saucepan, add mushrooms, onions, carrots and pour over baked milk. Grind the boiled ingredients in a mixer along with the broth. Add cream to the mixture. Saute the flour and add it to the cooking dish, then add the herbs and stir.

Dry milk mushroom soup recipe

This recipe for dry milk mushrooms soup is not difficult, it will require the following products:

• dried milk mushrooms - 100 g
• onions - 2 pcs.
• potatoes - 600 g
• vegetable oil - 6 tbsp. spoons
• flour - 1 tbsp. spoon
• prunes
• raisin
• lemon circle
• salt

Boil the dried milk mushrooms, remove from the broth and chop. Put mushrooms, finely chopped onions, lightly fried in vegetable oil, lightly fried flour in strained mushroom broth and bring to a boil. Then add the sliced ​​potatoes, prunes, raisins, lemon and cook until tender.

How to cook mushroom soup from salted milk mushrooms: a recipe with a photo

The composition of products for salted mushroom soup includes:

• salted milk mushrooms - 50-100 g
• onions - 1-2 pcs.
• potatoes - 200-300 g
• oil - 1-2 tbsp. spoons
• carrots - 1 pc.
• parsley - 1 root
• sour cream - 2 tbsp. spoons
• greens
• salt

See how to make a soup from salted milk mushrooms in a recipe with a photo, where the entire culinary process of processing products is presented step by step.

Before boiling the soup from salted milk mushrooms, cut the carrots and parsley into slices and lightly fry in butter.

Put potatoes, fried vegetables in boiling water and cook for 15-20 minutes.

When the potatoes are boiled, put the chopped pickled mushrooms, fried onions and cook for 15-20 minutes.

When serving, season the soup with sour cream and sprinkle with herbs.

Black milk mushroom soup with tomatoes

In order to prepare black milk mushroom soup with tomatoes, you need to take the following products:

• dried black milk mushrooms - 150 g
• butter - 3 tbsp. spoons
• onion - 1 pc.
• tomatoes - 2 pcs.
• boiled rice
• vermicelli or stewed vegetable mixture - 2-3 tbsp. spoons
• sweet red pepper - 1 pod
• sour milk - 1 glass
• eggs - 2 pcs.
• black pepper
• parsley
• salt.

Sort the dried mushrooms, rinse and cover with cold water for 2-3 hours. Lightly fry the onion, flour, red pepper and tomatoes in oil, pour boiling water over, add the mushrooms and cook until tender. Then put rice, or noodles, or stewed vegetables cut into strips into the soup. Season the soup with sour milk and eggs.

Season with pepper and parsley before serving.

White milk mushroom soup recipe

This recipe for white mushroom soup can be used to prepare the first course of fresh, frozen or dried mushrooms.

• 500 g milk mushrooms
• 500 g potatoes
• 200 g roots and onions
• 2 tbsp. spoons of butter
• 3 l of water
• Salt
• Bay leaf
• green onions
• Dill
• sour cream

Peel and rinse fresh mushrooms. Cut off the legs, chop and fry in oil. Fry the roots and onions separately. Cut the mushroom caps into slices, scald, put on a sieve and, when the water drains, transfer to a saucepan, cover with water and cook for 20-30 minutes, adding diced potatoes. Then put the fried mushroom legs, roots, onion, salt, pepper, bay leaf in a saucepan and cook for another 10 minutes. When serving, add sour cream, finely chopped green onions and dill. Soup with fresh mushrooms can also be prepared in meat broth. In this case, add semolina to the soup (10 g per plate).

Salted milk mushroom soup with barley

The composition of the products in order to make a soup of salted milk mushrooms with barley is quite simple and includes:

• 50 g salted milk mushrooms
• 1/2 cup pearl barley
• 500 g potatoes
• 200 g roots and onions
• 2 tbsp. spoons of butter
• Pepper
• Salt
• Bay leaf
• greens

Put the mushroom broth to cook. Pour 1.5 cups of cold water into well washed pearl barley and let it swell for 2 hours. Then, draining the water, put the cereals in the broth, let it boil and after 10-15 minutes put the diced potatoes, fried roots, salt, pepper, bay leaf and cook until tender. Sprinkle dill or parsley over the soup before serving.

Milk leg meat soup

Ingredients for making meat soup from the legs of the mushrooms are products such as:

• 300 g of meat with bone (any)
• 500 g milk mushrooms
• 2 onions
• 1 parsley root
• 2 tablespoons tomato paste
• 50 g cheese (any)
• 100 g fat
• 100 g vermicelli
• garlic,
• greens (any).

Cooking method.

Finely chop the peeled onion, fry in fat, add the peeled chopped mushrooms, add a little water and simmer until tender. Wash the meat, cover with cold water (2 l) and put on low heat. When the water boils, remove the foam and cook for about an hour. Then put mushrooms, tomato paste, chopped garlic, add salt, boil, add cheese, herbs grated on a coarse grater. Boil the noodles separately and put them in the soup before serving.

Mushroom soup with corn.

Composition:

• 100 g ginger root
• 200 g canned corn
• 4 potato tubers
• 4 l of water
• 300 g fresh milk mushrooms
• 2 teaspoons light soy sauce
• 1 teaspoon rice wine
• 1 tbsp. a spoonful of premium flour
• 2 tsp sesame oil
• Greens
• salt.

Boil the mushrooms in salted water, then remove the cooked mushrooms from the broth. Pour over the mushrooms with clean water, combine with small cubed potatoes and a little salt. Separately combine flour, sesame oil, finely chopped ginger root, corn, soy sauce, rice wine, mix thoroughly and add to the soup just before the potatoes are cooked. Stir well and add finely chopped herbs.

Shaman soup.

Composition:

• 2 l of water
• 2 potato tubers
• 300 g fresh milk mushrooms
• 1 carrot
• 2 onions
• 300 g of meat
• 1 bell pepper
• 1 glass of milk
• 2 tbsp. tablespoons of flour
• 1 yolk
• black pepper to taste
• salt.

Boil the washed mushrooms in salted water. Peel and chop the onions, peppers and carrots. In a separate bowl, boil meat in salted water, add mushrooms, onions, carrots, flour combined with milk, peeled and diced potatoes to it. Place everything on low heat until the potatoes are cooked through. In 5 min. add the beaten egg until tender.

Village soup.

Composition:

• 50 g butter
• 2 onions
• 2 eggs
• hard boiled
• 300 g fresh milk mushrooms
• 30 g premium flour
• parsley
• 150 ml cream
• 2.5 l of water
• Salt
• pepper to taste.

Flour for 10 minutes. dry over low heat. Rinse the mushrooms thoroughly, pass through a meat grinder along with the onions. Add 0.5 l of water, oil to the resulting mixture, simmer over low heat for 20 minutes.In the remaining 2 liters of water, carefully add flour, a mixture of mushrooms and onions, finely chopped parsley. Cook over low heat for 20 minutes. In 15 min. until tender, add cream, finely chopped eggs, salt and pepper to taste.

Soup with ears.

Composition:

• Dry milk mushrooms - 100 g
• Lean oils - 50 g
• Onion - 1 pc.
• Water - 7 plates
• Salt, bouquet - to taste
• Rice - 100 g

• For the test:
• Flour - 200 g
• Water - ½ glass
• Oils - 1 tbsp. l.
• Salt to taste

Boil mushroom broth. Prepare a fresh thick dough like this: pour flour on the table, make a depression in the middle, pour in vegetable oil and cold water, add salt and knead a rather steep dough. Prepare crumbly rice for the minced meat and mix it with chopped boiled mushrooms, fried with chopped onions. Roll out the dough thinly, as for dumplings, and cut into small squares. Put a little minced meat on each quadrangle and fold it first with a kerchief, that is, a triangle, glue the edges with water, and then connect the two ends of the kerchief together; thus, you get the shape of the ear. Having made all the ears, cook them separately in salted boiling water, like the noodles, and before serving, put them in the ready, strained mushroom broth.

Creamy pea mushroom soup

The composition of the products in order to prepare this creamy pea mushroom soup is as follows:

• 300 g split peas
• 30 g dried mushrooms
• 1-2 pcs. potatoes
• 2 onions
• 2 carrots
• 2 tbsp. tablespoons of vegetable oil
• 1/2 teaspoon granulated sugar
• Toast
• salt.

Rinse peas, soak in cold water overnight. Dried mushrooms are also soaked in cold water overnight, adding granulated sugar. Peel potatoes and onions, cut into small cubes. Peel the carrots, grate on a coarse grater. Heat 1 tbsp in a frying pan. a spoonful of vegetable oil and fry the onions with carrots until the onions are transparent, salt. Pour 2 liters of cold water into a saucepan, cook for about 1 hour under a lid. Remove the mushrooms, cut into strips, fry with 1 tbsp. spoon of oil. Strain the mushroom broth. Put the soaked peas (along with the liquid) in the broth, cook for about 1 hour with a low boil under the lid. Add mushrooms, potatoes, carrots and onions (with oil), salt. Cook the soup on low heat for about 30 minutes. under the lid. Serve with croutons.

Frozen Milk Mushroom Soup Recipe

The frozen milk mushroom soup contains the following products:

• 6 frozen milk mushrooms
• 3 onions
• 4 things. potatoes
• 100 g prunes
• 50 g raisins (seedless)
• 2-3 st. tablespoons of vegetable oil
• 1-2 tbsp. tablespoons of flour
• 4 mugs of lemon
• finely chopped mint (or dill) greens
• salt.

The frozen milk mushroom soup recipe starts with making the broth. Chop the boiled and washed mushrooms, fry in vegetable oil. Strain the broth. Peel the onions, chop finely, fry in a pan in vegetable oil until transparent. Sprinkle with flour and continue to fry, stirring occasionally, for about 10 minutes. Peel potatoes, cut into cubes. Rinse the prunes and raisins thoroughly, then soak the prunes in cold water for 2 hours. Boil 2–2.5 liters of mushroom broth in a saucepan, add water if necessary. Put the fried chopped mushrooms, the onions fried with flour, bring to a boil. Add potatoes, soaked prunes, raisins. Season with salt and cook until the potatoes are tender.

When serving, pour the soup into portioned bowls, put a mug of lemon each. Sprinkle with finely chopped mint (or dill).

Peasant soup with pickled milk mushrooms

The composition of the products for the peasant soup from pickled milk mushrooms is the following simple ingredients:

• 30 g pickled milk mushrooms
• 3 l of water
• 1/2 small head of fresh cabbage
• 7-8 potatoes
• 2 carrots
• 1 large onion
• 5-6 medium tomatoes
• 2-3 cloves of garlic
• 1 bay leaf
• 1 tbsp. a spoonful of parsley
• 1 tbsp. a spoonful of dill herbs
• 3 tbsp. tablespoons of vegetable oil
• Salt
• peppercorns

Boil well-washed pickled mushrooms until soft.Strain the broth through cheesecloth placed in a colander. Rinse the boiled mushrooms in running water so that no sand remains. Finely chop mushrooms, onions and carrots, salt, fry in a saucepan in vegetable oil until golden brown. Pour over water and mushroom broth, bring to a boil, add chopped potatoes, boil a little, add cabbage, bay leaves, peppercorns and cook almost until tender. Put coarsely chopped tomatoes, hold on the fire for 15 minutes, remove the soup from heat, add finely chopped herbs and crushed garlic to it.