Soups from breasts: first course recipes

The first dish of mushrooms – a familiar and favorite dish in almost all countries. Any cuisine in the world has its own recipes, which reflect the preferences of the local population. In our country one of the most popular is considered to be a soup made of mushrooms.

Recipes offered to readers with photos for which they cook mushroom soups from mushrooms, pleasantly diversify the daily menu, warm up the appetite and satiate all members of the family. No one can to remain indifferent to fragrant mushroom soup, and quite it doesn’t matter which mushrooms were used: dried, salted, pickled or fresh.

Mushroom soup cooked from salted or pickled mushrooms: recipe with photo

Mushroom soup cooked from salted mushrooms is light and nutritious as well as beneficial for recovering from past illness.

It is worth noting that according to this recipe you can also cook marinated mushroom soup. It will give the dish a little different taste, but utility will not cancel.

• 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 peas of allspice;
• Fresh or dried greens.

The recipe described below with a photo of making salted soup Gruzdey will surprise with its simplicity, but at the same time will please original taste.

Pour water into a saucepan and put on maximum heat.

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

Put the potatoes in boiling water and cook until tender.

Fry the carrots and onions in oil until golden brown.

Rinse salted mushrooms, cut into cubes and put to the fried vegetables.

Simmer for 15 minutes, add chopped greens.

Enter mushrooms with vegetables in potatoes, continue cooking another 15 min., then add pepper.

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

Pour the eggs into the finished soup with a thin stream, and carefully mix.

Turn off the heat and leave the soup on the stove for another 10 minutes to well insisted.

How to cook salted mushroom soup with barley and root parsley

In this embodiment, a salty breast soup is prepared with barley. The dish turns rich and satisfying, it is perfect for dinner with the whole family.

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

How to cook salted soup with the addition of pearl barley, tells a detailed description of the recipe.

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

Black breast soup with potatoes

Although usually this type of mushroom goes to salting, in this version it is proposed to cook the soup from black mushrooms – the taste will turn out awesome.

• 500 g of milk;
• 5 potatoes;
• 2 onion heads;
• 2 l 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.

Make a delicious soup made of mushrooms that will conquer your near and dear to you with its aroma and richness.

1. Peel, wash and slice the breasts in small slices.
2. Scald with boiling water, previously laid in a colander, drain the water and put the mushrooms in a pan.
3. Boil in salted water for 10 minutes, drain and pour new water.
4. Add potatoes, pre-peeled and chopped cubes.
5. While the potatoes are boiling, fry chopped in olive oil diced onions, then add carrots and crushed garlic.
6. Slowly fry until browning and send to soup, mix.
7. Cook until the potatoes are ready, salt to taste and add basil.
8. Leave it on for 10 minutes, then pour into plates, add sour cream and chopped herbs, and serve.

Recipe for White Cheese Soup

The recipe for making white breast soup does not deliver much hassle, but in the end it will turn out amazing in taste than very will appeal to all lovers of mushroom dishes.

• 500 g of milk;
• 5 potatoes;
• 1.5 liters of chicken stock;
• 2 onions;
• 2 eggs;
• Salt;
• Butter – for frying;
• ½ tsp ground black pepper;
• Shredded greens (any).

How to cook soup from buns, you can learn from phased description.

1. The breasts are pre-cleaned, washed and boiled in salted water 10 min.
2. They are washed, after cooling, cut into slices and introduced into pan with boiling chicken stock.
3. The potato is peeled, washed, diced and introduced to mushrooms.
4. Everything is cooked for 15 minutes, and in the meantime, is done for the soup. from onions and carrots.
5. Fried until golden brown vegetables are introduced into the soup, boiled 10 minutes.
6. Beat eggs with salt, pepper and herbs, pour into boiling soup.
7. Mix thoroughly, the fire turns off, and the saucepan with soup left on the stove.
8. If salt is not enough, add soup to taste and serve by pouring into portioned plates.

Chicken Broth Leg Cream Soup

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

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

Soup made from the legs of the breasts turns out the same rich, tasty and aromatic, like whole mushrooms.

1. Boil the mushroom legs for 10 minutes, drain the water, pour new and boil another 10 minutes.
2. Dice and fry in a dry pan until evaporated liquids.
3. Put butter in a hot separate pan, add flour and fry until creamy.
4. Pour butter and flour into boiling chicken stock, add mushrooms and let the soup boil for 10 minutes.
5. Pour into a blender bowl and chop, then pour into a pan, add all the spices, salt and let it boil again.
6. Pour in cream, bring to a boil, but do not boil, let stand 10 minutes. and pour into plates.

French Mushroom Mushroom Soup Soup

Mushroom Mushroom Soup – A Delicious Dish french food. However, it can be prepared at home conditions to surprise households with such a treat.

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

The recipe for making mashed potato soup is described in stages, therefore, the process is easy to handle.

1. Wash, peel, wash and chop the potatoes again cubes.
2. Put in a pan, add water to cover the potatoes, and cook until tender.
3. Boil peeled breasts, cut into slices and together with Fry with chopped onion in oil until golden brown.
4. Drain the broth from the finished potatoes into a separate pot.
5. Pound the mashed potatoes, chop mushrooms with onions a blender.
6. Combine potatoes, mushrooms, onions and cream, beat until smooth masses.
7. Pour in a little vegetable stock, mix, salt and pepper to taste.
8. Serve in deep clay bowls to make mashed soup longer cooled down.

Cream Cheese Soup Recipe

We offer a recipe for making dry breast soup that especially important when fasting. It’s easy to cook, and cooking time will take no more than 40-50 minutes.

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

How to cook mushroom soup from mushrooms, you can learn from phased description.

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

Frozen Mushroom Soup: A Step-by-Step Recipe

Frozen mushrooms are always very convenient, especially when mushroom the season is long over. Make Frozen Mushroom Soup lovers and your loved ones will be happy with such a tasty and fragrant the 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;
• Black pepper salt and peas to taste.

The recipe for frozen soup is described step by step.

1. Thawed and chopped mushrooms in a pot of water, diced potatoes.
2. Boil over medium heat until cooked, with it several times remove the foam.
3. Cut onion, grate peeled carrots on a grater: mix onion with flour and fry in butter.
4. Fry carrots separately in vegetable oil, combine with onions and pour into soup.
5. Boil for 15 minutes over medium heat, salt and add peas peppers, bay leaves.
6. When serving, add sour cream to each plate to taste and greens.