Soups with mushrooms and potatoes: recipes first dishes

Soup with mushrooms and potatoes – a traditional Russian dish cuisine, not only perfectly satisfying hunger, but also delivering a real pleasure to lovers of food from the forest. how many cooks, there are so many recipes: for this first dish they take the most different mushrooms, add cheese, milk, vermicelli, barley and others Ingredients. About how to cook mushroom and potato soup with classic recipes, you will learn from this collection.

Mushroom, Potato and Vermicelli Soup Recipe

Dried mushroom soup

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

Fifteen minutes later, the soup can be eaten naturally with sour cream.

Instead of dried mushrooms, it’s very convenient to take a bag of frozen or a can of champignons in their own juice. In the first case, spilling out mushrooms in water, cook them for 15 minutes, in the second, using canned, bring them to a boil and immediately throw vegetables. By the way, the brine in which the mushrooms floated can be poured together with them in the soup, it will be tastier.

Mushroom soup

  • 2 handfuls of dried 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), give stand for 20 minutes Take out the mushrooms, crumble, put back in boiling broth. Add diced potatoes and fried in butter, grated carrots and finely chopped onion, vermicelli, salt.
  2.  Serve soup with mushrooms, potatoes and noodles with sour cream and croutons of white bread.

Oyster mushroom soup with vermicelli

  • 200 g of fresh mushrooms,
  • 1 onion,
  • 2 potatoes
  • 1 parsley root
  • 1 carrot
  • water (or chicken stock),
  • 1 tbsp. a spoonful of butter
  • 60–80 g vermicelli,
  • chopped parsley,
  • salt to taste.
  1.  Cut potatoes into cubes, discard in boiling water (broth). Sliced ​​onion, parsley and carrots in circles boiled potatoes (or broth). When the vegetables are almost ready, put mushrooms in small pieces and cook on a weak fire 10-15 minutes
  2. Then add separately cooked noodles and salt. Before serve season with parsley.

How to make mashed soup with mushrooms and potatoes

It is required:

  • Potatoes,
  • milk,
  • bouillon,
  • dried or fresh mushrooms,
  • bow,
  • pepper,
  • salt.

Cooking method.

Peel the potatoes and boil it in slightly salted water. Turn the finished potatoes through a meat grinder. Hot mashed potatoes milk and mix thoroughly. Then dilute this mashed potatoes with hot and stir, in the end you should get the soup you need densities.

Dried or fresh mushrooms, fry in oil with the addition of shredded onion. Pepper and salt the mushrooms. Ready Mushrooms put in mashed potato soup and boil again.

Puree recipes with wild mushrooms and potatoes

Mushroom soup with chicken broth

  • 200 g of fresh porcini mushrooms,
  • 200 g of champignons,
  • 100 g of dried porcini mushrooms,
  • 2 onions,
  • 50 ml of vegetable oil,
  • 100 g stem celery
  • 400 g of potatoes
  • 1 tbsp. a spoonful of sour cream
  • chicken bouillon,
  • salt,
  • white pepper.
  1.  Peel and boil potatoes in water. Peeled and chopped fry the onions and celery in oil.
  2. Soak dried mushrooms in warm water for 1 h, then finely slice. Porcini mushrooms cook until almost cooked in salted water.
  3. Potatoes, onions, celery, mushrooms and soaked dried mushrooms grind in a blender to a homogeneous consistency and transfer to potty. Add chicken stock (to the neck of the pot), salt and pepper.
  4.  Put 3-4 porcini mushrooms (preferably whole) in one pot portion and sour cream. Pot with mushroom and potato puree soup close tightly with a lid and put in a moderately heated oven. Keep there until the contents are ready.

Wild mushroom soup puree

  • 500 g of fresh forest mushrooms (better than white),
  • 3 potatoes
  • 30 g onions,
  • 4 tbsp. tablespoons of butter
  • 2 tbsp. tablespoons of wheat flour
  • 1.5 l chicken stock,
  • 3 egg yolks,
  • 250 ml cream
  • parsley,
  • celery.
  1.  To make mashed soup with mushrooms and potatoes on this recipe, finely chopped onions need to be fried in a pan. Add thoroughly washed and chopped mushrooms and fry for 5-10 minutes at continuous stirring. Then, without removing from the fire, with constant stirring, add the potatoes, finely chopped, then after 10 minutes flour, pour the broth and cook for 40-50 minutes on low heat.
  2.  Then drain the broth, parsley and celery, take out the mushrooms and pass the potatoes through a meat grinder (or rub through a sieve). Mix everything with the broth.
  3.  Beat egg whites with a fork (or whisk), add cream and with continuous stirring with a thin stream, introduce the mixture into the soup. After that, salt the mashed soup with wild mushrooms and potatoes taste, warm in a water bath to a temperature not exceeding 70 ° C.

Mushroom, Potato and Cream Cream Soup Recipe

  • Potato 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 make mushroom cream soup with this recipe potatoes need to be peeled, cut into cubes. Pour water in such a way so that she only covers potatoes, salt, boil until readiness.
  2. Finely chop the onion. Cut the mushrooms. Fry the onions on vegetable oil. Add mushrooms, salt a little. Fry up those until all the liquid has evaporated.
  3. Then potatoes (drain water) and chop the mushrooms in a blender. Pour the soup into a saucepan, add cream, pepper a little. Bring cream soup with mushrooms and potatoes to a boil, but do not boil (when heated, also bring to a boil, but do not boil).

How to cook 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

To start, prepare a saturated chicken stock. For this washed chicken breast put in a pan with cold water. On the bring it to a boil over high heat, descale and reduce the gas. We give the broth to be swept for an hour and a half, not forgetting to remove the foam, to make it as transparent as possible. At that time prepare other ingredients. Now let’s take care of the mushrooms. If they are dried, soak them in boiling water for 20-30 minutes. Recline in colander and rinse thoroughly under running water. Fresh frozen give the mushrooms time to thaw.

My fresh mushrooms and let drain water. Chop mushrooms with any convenient way: with plates or cubes. Finely chop the onion, grate carrots on a medium grater. We make vegetables frying on vegetable oil. Add chopped mushrooms to the pan and simmer over low heat until cooked. When chicken soup with potatoes and mushrooms will be ready, get the meat and cut it into pieces.

Mushroom, Potato and Meat Soup Recipe

  • 400 g of veal,
  • 600-800 g of potatoes,
  • 400 g of champignons (or 150 g of ceps),
  • 150 g of onion,
  • 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 min), then add fresh mushrooms and potatoes, bring them to readiness. Put the noodles and cook another 10 minutes. Then attach kvass and fried in vegetable oil onions and carrots. Boil soup with mushrooms, potatoes and meat for 10 minutes, season with parsley, dill, celery and hot pepper.

How to cook 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.,
  • onions – 1 pc.,
  • cooking oil for frying,
  • parsley or dill,
  • salt,
  • freshly ground pepper
  • 2 bay leaves,
  • 4-5 peas of allspice

Cooking:

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

Sort the mushrooms, rinse and cut into medium pieces.

Bring ~ 2.5-3 liters of water to a boil in a saucepan, put mushrooms and bring to a boil.

Remove the foam, and add the bay leaf and peas to the broth pepper.

Boil mushrooms for ~ 15 minutes, then remove from the pan with slotted skins and put in a colander so that the glass is excess liquid.

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

Peel and finely chop the onion.

Fry the onions in a pan with heated vegetable oil until softness.

Place the onion in a bowl, trying to keep in the pan as more oil is possible.

In a pan where the onions were fried, put the mushrooms and cook, stirring ~ 8 minutes.

To the fried mushrooms add onions, salt, pepper and mix.

Wash, peel, wash and chop the potatoes cubes.

Add potato cubes and mushrooms with onions to the pan, mix and cook ~ 20-25 minutes, until pearl barley is fully cooked and until soft potatoes.

10-15 minutes before cooking, salt to taste to taste and Spice up.

Add chopped greens to the finished soup, cover and give infuse ~ 10-15 minutes.

Serve the soup with mushrooms, potatoes and barley hot, sprinkled, fresh herbs of parsley or dill.

Mushroom stew 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 readiness, separate from the broth and fry with onions on butter.
  2.  Separately, fry carrots and parsley roots and boil barley and potatoes. Then combine the prepared products with the broth, salt and cook until tender. Serve with sour cream.

Mushroom and Potato Cheese Soup Recipe

Ingredients:

  • Champignons – 350 gr.;
  • Carrot – 1 pc.;
  • Cream cheese – 400 gr.;
  • Chicken breast – 200 gr.;
  • Onion – 1 head;
  • Potato – 600 gr.;
  • Water – 3 L;
  • A bit of salt and black pepper;
  • Dill greens – 100 gr.;
  • Sunflower oil – 30 ml.

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

Soup vegetables thoroughly washed and cleaned. Three carrots, potatoes cut into cubes, and chop the onion as small as possible.

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

Bring the broth to a boil – first lay the potatoes. By time, cook in a skillet with vegetable oil vegetable frying. To do this, heat the oil, fry the onions until transparent condition. Add carrots, mix, fry vegetables until half-preparedness. At this stage, lay the chopped mushrooms, cook them until all the mushroom juice has evaporated.

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

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

How to cook pork soup with mushrooms and potatoes

  • 1.5 liters of water
  • 400 g of fresh champignons,
  • 300 g of 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 make mushroom and potato soup using this recipe, from meat you need to cook the broth. 30 minutes before meat is ready put in a broth diced potatoes planed julienne carrots and celery. Cook until vegetables are cooked.
  2. 5-7 minutes before the end of cooking add chopped large champignon slices, fried onion, salt and pepper.
  3. Before serving pork soup with mushrooms and potatoes season with sour cream and finely chopped herbs.

Dried Mushroom Soup Recipes with Potatoes

Mushroom soup with celery and garlic

  • 8-10 g of dried mushrooms,
  • 200 g of potatoes
  • 25 g carrots
  • 30 g celery
  • 12-15 g of onion,
  • 3 g flour
  • 1 clove of garlic,
  • water,
  • caraway,
  • greens.
  1. To make a soup of dried mushrooms with potatoes on this recipe, carrots and celery roots need to be cut into strips and to pass. Boil dried mushrooms soaked in water and chop straws. Cut the potatoes, dip in a boiling broth and cook until half-preparedness.
  2.  Add caraway seeds, mushrooms, roots, onion and simmer for 6–8 minutes Then put the dressing in the soup and bring to readiness. Add to the dried mushroom soup with potato with salt, garlic, chopped parsley and season with a decoction 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 root,
  • 1 onion,
  • 1 tbsp. a spoon of mashed tomato
  • 2 tbsp. tablespoons of fat
  • Bay leaf,
  • salt,
  • pepper to taste.
  1. From the dried mushrooms, cook the broth. Remove the boiled mushrooms and to cut in cubes. Cut the potatoes into small cubes.
  2.  Stew sauerkraut with roots and onions, chopped mushrooms, sautéed flour, tomato puree, pepper, bay leaf and salt. Put everything in boiling mushroom broth and cook 5-10 min
  3.  Serve the prepared cabbage soup with sour cream and chopped herbs.

How to make milk soup with mushrooms and potatoes

Mushroom soup in milk

  • 100 g dried mushrooms,
  • 150 ml of milk
  • water,
  • 50 g of rice
  • 30 g carrots
  • 25 g onion,
  • 1 tbsp. a spoonful of sunflower oil,
  • 50 g of potatoes
  • spice,
  • spices,
  • sour cream.
  1.  Dried mushrooms can be poured with warm milk for 2-3 hours.
  2. After that, squeeze the mushrooms, cut and dip in boiling water.
  3. Then add the rice, carrots fried in sunflower oil and onions, potatoes, spices (in the summer you can add spicy herbs).
  4.  Serve milk soup with mushrooms and potatoes with sour cream.

Milk soup from russula with potatoes

  • 300 g Russula
  • 300 g of potatoes
  • 100 ml of milk
  • water.
  1.  Washed and sliced ​​russula pieces cooked with chopped potato wedges.
  2.  5-10 minutes before cooking, this simple soup with mushrooms and potato season with milk.

Milk soup with frozen mushrooms and potatoes

  • 1 liter of water (or broth),
  • 300 g quick freeze mushrooms,
  • 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, stew in a pan with creamy oil (5 min).
  2.  Dry flour, dilute with milk and mix with stewed vegetables and mushrooms. Put the mass in a pot.
  3.  Separate egg yolks from proteins, mix with cream, bring to a boil in a small container, stirring thoroughly, pour in potty. Add peeled and diced potatoes, water or broth.
  4.  Close the pot with a lid and put milk soup with mushrooms and potatoes in a moderately preheated oven for 35–40 minutes.

Soup recipes with fresh mushrooms and potatoes

White mushroom soup with vegetables

  • 300 g of fresh mushrooms,
  • 1 onion,
  • 200 g of fresh cabbage,
  • 2 potatoes
  • 1 bunch of parsley and celery greens,
  • 120 g sour cream
  • water,
  • salt,
  • pepper.
  1.  Boil the mushrooms in water. Strain the broth, chop the mushrooms straws.
  2. Put vegetables in layers in a pot: peeled and chopped diced potatoes and onions, shredded cabbage, chopped greens, salt and pepper. Pour in mushroom broth. Close the pot with a lid and put it in a moderately preheated oven for 35 minutes.
  3. When serving, put fresh mushrooms in a potato soup and season it with sour cream.

Fresh Mushroom Soup

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

Put the prepared mushrooms in a pan, fill with water and cook, removing foam, about thirty minutes. Best when they first time boil, drain the water and pour a new one. Then add to the pan chopped potatoes, onions, carrots. Can add a handful of noodles and butter. In cooked by this recipe must be fresh mushroom soup with potatoes put sour cream and do not forget to salt.

Mushroom soup with potatoes

  • Fresh mushrooms 500 g
  • Butter 2 tablespoons
  • Water 2 L
  • Potato 5 pieces
  • 2 carrots
  • Parsley root 1 piece
  • Onion 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, clean them, cut into plates and fry with two tablespoons butter.
  2. Put the fried mushrooms in a pan, pour two liters of boiling water and cook over low heat for 30 minutes.
  3. Cut into strips 5-6 potato tubers and 2 large carrots.
  4. Parsley root and onion cut into small cubes (vegetables it is better to lightly fry in vegetable oil).
  5. We put the vegetables in the soup, add salt, pepper, bay leaf and cook another 20-30 minutes until the potatoes are ready.
  6. Serve mushroom soup with fresh mushrooms and potatoes can be served with sour cream, mayonnaise or a slice of butter.

Potato soup with fresh oils and dill

  • 300 g butter,
  • 700 g of potatoes
  • 200 g of onion,
  • 150 g carrots
  • 1 parsley root
  • 2 tbsp. tablespoons of oil
  • water (or broth),
  • salt,
  • sour cream,
  • pepper,
  • Bay leaf,
  • dill greens to taste.
  1.  To cook this soup with potatoes, you need to sort out the mushrooms, hats to clear from a film and cut into slices. Cut off the legs and chop, lightly fry and simmer. Fill everything with water (or broth) and cook for 20-25 minutes. After this, add the sautéed onions, carrots and parsley root, diced potatoes and cook until readiness.
  2. Season the soup with fresh mushrooms and sour cream potatoes and dill greens.

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