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The first mushroom dish is a familiar and favorite dish in almost all countries. Every cuisine in the world has its own recipes that reflect the preferences of the local population. In our country, mushroom soup is considered one of the most popular.

Recipes offered to readers with photos, according to which mushroom soups are prepared from milk mushrooms, will pleasantly diversify the everyday menu, warm up the appetite and satiate all family members. No one can remain indifferent in front of a fragrant mushroom soup, and it does not matter which mushrooms were used: dried, salted, pickled or fresh.

Mushroom soup made from salted or pickled milk mushrooms: a recipe with a photo

Mushroom soup, cooked from salted milk mushrooms, turns out to be light and nutritious, as well as useful for recuperating after an illness.

It is worth noting that according to this recipe, you can also prepare a soup from pickled milk mushrooms. This will give the dish a slightly different taste, but it will not cancel the usefulness.

• 300 g of salted or pickled mushrooms;
• 4 things. potatoes;
• 1.5 liters of water;
• 1 onion + 1 carrot;
• 2-3 eggs;
• Vegetable oil;
• 3 allspice peas;
• Fresh or dried greens.

The recipe described below with a photo of making a soup from salted milk mushrooms will surprise you with its simplicity, but at the same time will delight you with its original taste.

Pour water into a saucepan and put on maximum heat.

Peel the vegetables, wash and chop: dice potatoes, grate carrots, cut onions into cubes.

Put potatoes in boiled water and cook until tender.

Fry carrots and onions in oil until golden brown.

Rinse salted mushrooms, cut into cubes and place with fried vegetables.

Simmer over low heat for 15 minutes, add chopped herbs.

Add mushrooms with vegetables to potatoes, continue to cook for another 15 minutes, then add pepper.

In a bowl, beat the eggs with a whisk to combine the whites and yolks.

Pour eggs into the prepared soup with a thin stream, and mix thoroughly.

Turn off the heat and leave the soup on the stove for another 10 minutes, so that it brews well.

How to cook salted milk mushroom soup with barley and parsley root

In this version, the soup from salted milk mushrooms is prepared with barley. The dish turns out to be rich and satisfying, it is ideal for a dinner with the whole family.

• 300 g of mushrooms;
• ½ tbsp. pearl barley;
• 1.2 liters of water;
• 50 g parsley root;
• 4 chicken wings;
• 2 onion heads;
• Vegetable oil;
• 1 carrot;
• 1 tbsp. l. butter.

How to properly cook soup from salted milk mushrooms with the addition of pearl barley, will tell you a detailed description of the recipe.

1. Peel and wash all root vegetables (carrots, onions and parsley root), bake half of them in a dry frying pan.
2. Boil the wings for 7-10 minutes. over high heat, pour out the water.
3. Pour in new water, let it boil and add the baked roots.
4. Cook under a closed lid over low heat for 15 minutes.
5. Put the remaining carrots, onions and parsley root in a frying pan with a little vegetable oil and fry until golden brown.
6. Pour in a little broth from a saucepan, simmer for 3-5 minutes.
7. Wash the salted milk mushrooms, cut and fry in butter until golden brown.
8. Pre-soak the pearl barley for 3-4 hours, then boil until tender.
9. Select the roots from the broth, add the frying and then the pearl barley, cook over low heat for 10 minutes.
10. When serving, you can put 1 tbsp on each plate. l. sour cream.

Black milk mushroom soup with potatoes

Although usually this type of mushroom is salted, in this version it is proposed to cook exactly the soup from black milk mushrooms - the taste will turn out amazing.

• 500 g of mushrooms;
• 5 potatoes;
• 2 onion heads;
• 2 liters of water;
• 1 carrot;
• 2 cloves of garlic;
• 70 ml of olive oil;
• 100 ml sour cream;
• 1 tsp dried basil;
• Salt to taste;
• Dill and parsley.

Prepare a delicious soup with milk mushrooms that will conquer your loved ones with its aroma and richness.

1. Peel the milk mushrooms, wash and cut into small slices.
2. Scald with boiling water, after putting it in a colander, drain the water and put the mushrooms in a saucepan.
3. Boil in salted water for 10 minutes, drain and pour in new water.
4. Add potatoes, previously peeled and diced.
5. While the potatoes are boiling, fry the diced onions in olive oil, then add the carrots and crushed garlic.
6. Fry over low heat until browning and send to soup, stir.
7. Cook until the potatoes are tender, season with salt to taste and add basil.
8. Leave on the off stove for 10 minutes, then pour into plates, add sour cream and chopped herbs, and serve.

White milk mushroom soup recipe

The recipe for making soup from white milk mushrooms will not cause much trouble, but in the end it will turn out to be amazing in taste, which will really please all lovers of mushroom dishes.

• 500 g of mushrooms;
• 5 potatoes;
• 1.5 liters of chicken broth;
• 2 onions;
• 2 eggs;
• Salt;
• Butter - for frying;
• ½ tsp ground black pepper;
• Chopped greens (any).

How to properly cook mushroom soup, you can learn from the step-by-step description.

1. Milk mushrooms are pre-cleaned, washed and boiled in salted water for 10 minutes.
2. They are washed, after cooling, they are cut into slices and introduced into a saucepan with boiling chicken broth.
3. The potatoes are peeled, washed, diced and added to the mushrooms.
4. Everything is cooked for 15 minutes, and in the meantime, fried onions and carrots are made for the soup.
5. Vegetables fried until golden brown are added to the soup, boiled for 10 minutes.
6. Eggs are beaten with salt, pepper and herbs, poured into boiling soup.
7. Mix thoroughly, the fire is turned off, and the saucepan with the soup is left on the stove.
8. If there is not enough salt, add salt to the soup to taste and serve in portioned bowls.

Creamy soup with legs of milk mushrooms in chicken broth

For pickling or pickling, mushroom caps are usually taken. Therefore, if you still have legs, then do not throw them away, but prepare a cream soup for the family from the milk mushrooms, or rather, from the legs of the milk mushrooms.

• 500 g of mushroom legs;
• 400 ml chicken broth;
• 70 g butter;
• 200 ml of cream;
• 3 tbsp. l. flour;
• Salt to taste;
• A pinch of cilantro, basil, nutmeg and parsley.

The soup made from the legs of the mushrooms turns out to be as rich, tasty and aromatic as from whole mushrooms.

1. Boil the mushroom legs for 10 minutes, drain the water, pour in a new one and boil for another 10 minutes.
2. Cut into cubes and fry in a dry skillet until the liquid evaporates.
3. Put oil in a hot, separate frying pan, add flour and fry until creamy.
4. Pour butter and flour into boiling chicken broth, add mushrooms and let the soup boil for 10 minutes.
5. Pour into a blender bowl and grind, then pour into a saucepan, add all the spices, salt and let it boil again.
6. Pour in the cream, bring to a boil, but do not boil, let stand for 10 minutes. and pour into plates.

Mushroom soup with milk mushrooms according to the French recipe

Mushroom cream soup made from milk mushrooms is an exquisite French dish. However, it can also be prepared at home to surprise household members with such a treat.

• 500 g of mushrooms;
• 500 g potatoes;
• 200 g onions;
• Vegetable oil;
• 500 ml cream;
• Salt and ground black pepper to taste.

The recipe for making milk mushroom soup is described in stages, so the process is easy to handle.

1. Wash the potatoes, peel, wash again and cut into cubes.
2. Place in a saucepan, pour over water to cover the potatoes and cook until tender.
3. Boil peeled milk mushrooms, cut into pieces and fry together with chopped onion in oil until golden brown.
4. Drain the stock from the finished potatoes into a separate saucepan.
5. Grind the potatoes in mashed potatoes, chop the mushrooms and onions with a blender.
6. Combine potatoes, mushrooms, onions and cream, beat until smooth.
7. Pour in a little vegetable broth, stir, salt and pepper to taste.
8. Serve in deep earthenware bowls to allow the puree soup to cool down longer.

Recipe for dry milk mushrooms soup with melted cheese

We offer a recipe for making a soup from dry milk mushrooms, which is especially important for fasting. It is easy to cook, and it will take no more than 40-50 minutes to cook it.

• 1 tbsp. dried mushrooms;
• 200 g of processed mushroom cheese;
• 4 potatoes;
• 150 ml cream;
• Salt to taste;
• 2 liters of water.

How to cook mushroom soup from milk mushrooms correctly can be found in the step-by-step description.

1. Wash dry milk mushrooms, pour cold water overnight, then rinse again before cooking.
2. Cut into pieces, add water and simmer for 20 minutes, constantly removing the foam.
3. Peel the potatoes, wash and cut into cubes, put in the mushrooms and cook until tender.
4. Grind the processed cheese on a grater, add to the soup, pour in the cream, salt to taste and cook for 10 minutes. over low heat.

Frozen milk mushroom soup: a step by step recipe

Frozen mushrooms are always very convenient, especially when the mushroom season is long over. Prepare mushroom soup from frozen milk mushrooms and your loved ones will be happy with such a delicious and aromatic dish.

• 500 g of mushrooms;
• 1.5 liters of water;
• 7 potatoes;
• 2 carrots;
• 2 tbsp. l. flour;
• 1 tbsp. l. butter;
• 2 tbsp. l. vegetable oil;
• 2 pcs. bay leaves;
• Sour cream and parsley - for decoration;
• Salt and black peppercorns to taste.

The recipe for making soup from frozen milk mushrooms is described step by step.

1. Put thawed and chopped mushrooms, diced potatoes in a saucepan with water.
2. Boil over medium heat until tender, while skimming several times.
3. Chop the onion, grate the peeled carrots: mix the onion with flour and fry in butter.
4. Fry the carrots separately in vegetable oil, combine with onions and pour into the soup.
5. Cook over medium heat for 15 minutes, season with salt, add peppercorns, bay leaves.
6. When serving, add sour cream to taste and herbs to each plate.