Making soups from dried honey mushrooms. How to cook dried honey mushrooms How to cook dried honey mushrooms

Mushroom caviar with green onions.

50 g dried mushrooms, 100 g green onions, 1 onion, 100 g vegetable oil, 1 tablespoon 3% vinegar, 1 teaspoon sugar.
Finely chop the soaked dry mushrooms and fry with onions in vegetable oil for about 30 minutes. Season with vinegar, salt, pepper and cool. Sprinkle with green onions before serving.
Dried mushroom caviar with garlic
100 g dried mushrooms, 2 onions, 10 g vegetable oil, 2 cloves of garlic, vinegar, salt, pepper, herbs.
A highly desirable appetizer on a winter holiday table. Pass the boiled dry mushrooms through a meat grinder twice, add fried onions, mushroom broth and simmer over low heat for 15-20 minutes. Season with vinegar, salt, pepper, crushed garlic and finely chopped onion, parsley, dill.

Dried honey mushroom soup
8-10 dried honey mushrooms, 4-5 potato tubers, 1 onion, 1 tbsp. spoon of vegetable oil, 2 tbsp. spoons of pearl barley, sour cream, salt.
Process and chop the vegetables. Rinse the mushrooms thoroughly, put them in a pressure cooker, pour 1 liter of water. Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 10 minutes. Pour the broth into a separate bowl. Finely chop the mushrooms. In an open pressure cooker, heat the oil and lightly fry the finely chopped onion. Add potatoes, sorted and washed cereals, mushrooms, pour in the broth, and add salt. Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 10 minutes. Season the finished soup with sour cream.

Potato soup with dried mushrooms and prunes
175 g potatoes, 15 g onions, 4 g dried mushrooms, 15 g prunes, 10 g refined sunflower oil, 5 g flour, 20 g raisins, 1 lemon.
Finely chop the boiled mushrooms and place them in the strained mushroom broth. Finely chopped onion, sauté in vegetable oil, add flour and continue sautéing for another 4-5 minutes, then combine with mushroom broth; Bring the soup to a boil, add sliced ​​potatoes, prunes, raisins and cook until tender. Serve with lemon slices and herbs.

Dried mushroom soup
Sort the dried mushrooms, wash and soak in cold water for 3 hours. Remove the mushrooms and carefully pour the water into another pan. Place the pan on the fire, add the mushrooms and cook for about 30 minutes. Remove mushrooms and chop. Peel the potatoes, wash and cut into cubes. Place potatoes in mushroom broth and cook until potatoes are done. Peel the onion, finely chop and fry in oil for about 2-3 minutes, add chopped boiled mushrooms, fry for another 5 minutes. Add fried mushrooms and onions to the mushroom broth, add salt and bring to a boil. Pour mushroom soup into plates, add setana and finely chopped greens.

Dried mushroom soup with rice
1.5 cups dried mushrooms, 2/3 cup rice, 3 potatoes, 1 soft processed cheese, salt and pepper to taste.
Rinse the dried mushrooms, cover with cold water, leave for half an hour, then cook in the same water until tender. Remove the mushrooms from the broth and cut, if necessary. Wash the rice, add it to the boiling broth and add salt. Cook for 10 minutes. Then add potatoes and boil until half cooked. Add mushrooms, processed cheese, pepper, and finely chopped herbs to the soup. Can be served with croutons.

Cold dried mushroom soup
100 g dried mushrooms, 1 parsley root, 1-2 carrots, 1/2 celery root, 1 onion, 1 tbsp. spoon of flour, 5 tbsp. tablespoons vegetable oil, parsley, salt, 1.1 liters of water.
Wash the dried mushrooms and soak them in water for 1-2 hours. Then chop them finely, add the water in which they were soaked, and cook until half cooked. Add diced parsley, carrots, celery, chopped onion. 5 minutes before the end of cooking, season the soup with flour sautéed in vegetable oil. Serve the soup cold, sprinkled with parsley. If desired, it can be acidified with citric acid or vinegar.

Mushrooms with leeks
Dried mushrooms - 50 g, leeks - 750 g, vegetable oil - 1 tbsp, cumin - 1/2 tsp, salt - to taste.
Cut the leek into 2-3 cm pieces and boil in salted water. Pre-soak the mushrooms in cold water for at least 2 hours. Heat vegetable oil in a frying pan and fry mushrooms in it for 5 minutes. Add cumin, salt and a little vegetable broth. Pour the resulting mixture over the leeks.

Barley pilaf with poached mushrooms
1/2 cup dried mushrooms, 1 cup boiled water, 2 tablespoons olive oil, 3 cups chopped fresh mushrooms, 1/2 cup dry red wine, 1/8 teaspoon black pepper, 2 cloves grated garlic, 1 cup minced onions, 2 1/4 cups water, 1 cup oatmeal, 1/2 teaspoon salt, 1/4 cup chopped fresh parsley, 1 tablespoon butter, 4 cups mushrooms, sliced.
Dry mushrooms are poured with water and left for 15 minutes, then they are thrown into a colander, allowed to drain, and the water from the mushrooms is saved. The mushrooms are chopped. Heat 1 tablespoon of olive oil in a large saucepan, add chopped mushrooms and fry for about 5 minutes, stirring occasionally. Reduce heat, add mushrooms, wine, pepper and garlic, drained in a colander. The resulting mixture is boiled until the liquid evaporates by one third. In another large saucepan, heat 1 tablespoon of olive oil over medium heat, add the onion and sauté for 3 minutes. Add mushroom liquid, 2.5 cups of water, mushroom mixture, oatmeal and salt. Cover with a lid, reduce heat and cook for more than half an hour until the oats are soft. At the end of cooking, add chopped parsley. Soften the butter in a frying pan, add sliced ​​mushrooms and sauté them. Prepared sautéed mushrooms are used to decorate the pilaf.

Leeks with mushrooms
For 750 g of leeks: 50 g of dried mushrooms, 20 g of vegetable oil or margarine, 1/2 teaspoon of caraway seeds, salt to taste.
Cut the leek into pieces 2-3 cm long and boil in lightly salted water. Dried mushrooms, soaked in cold water for 2 hours, fry in oil, add cumin, salt, and a little vegetable broth. Pour this mixture over the boiled leeks.

Dried mushroom pilaf
Dried mushrooms - 40 g, water - 350 g, rice - 150-200 g, vegetable oil - 80 g, carrots - 80-100 g, onions - 50 g, ground cilantro - 3-4 g, salt - to taste, pepper - to taste.
Wash dried mushrooms and soak in cold water for 3-4 hours. Then finely chop and boil in the same water. Finely chop the onion, grate the carrots on a coarse grater. Fry all this in vegetable oil. Place in broth with mushrooms, add sorted, washed rice and salt. Close the lid and simmer. 10 minutes before readiness, add ground cilantro (coriander) and ground black pepper.

Dry mushroom sauce
100 g dried mushrooms, 2 tbsp. l. flour, 2 tbsp. l. butter, 3 small onions, vegetable oil, salt, fresh herbs, sour cream.
Soak the washed mushrooms in cold water for 6 hours, then cook in the same water, do not add salt. Fry the flour in butter and dissolve in 3 cups of mushroom broth (hot). Cook over low heat, stirring, 15 minutes. Peel the onions, finely chop and fry, gradually adding chopped mushrooms. Add everything to the sauce and stir. Add a little sour cream and finely chopped herbs, add salt and boil.

Pies with dried mushrooms
To prepare the dough: 2 cups flour, 4 tbsp. spoons of margarine, 1 egg, 1 cup of water, baking soda, salt. For the filling: 100 g dried mushrooms, 2 tbsp. tablespoons butter, 2 onions, 1 tbsp. spoon of flour, 1 hard-boiled egg, 0.5 cups of mushroom broth, pepper, salt.
Knead the dough by mixing flour with soda, salt and gradually adding water and melted margarine. Set aside in a cool place for 30 minutes. Then roll out the dough half a centimeter thick, cut into squares or circles, spread the filling on each and form small pies. Brush with egg and bake in the oven over high heat. Preparation of minced meat: rinse the mushrooms, soak in cold water for 2-3 hours, then boil, drain in a colander, pass through a meat grinder, add finely chopped onion and melted butter, simmer, sprinkle with flour, add mushroom broth, chopped egg, pepper, salt to taste and mix.

Pies with dried mushrooms and rice
To prepare the dough: 2 cups flour, 4 tbsp. spoons of margarine, 1 egg, 1 cup of water, baking soda, salt. For the filling: 50 g dried mushrooms, 1 cup rice, 2 onions, 2-3 tbsp. tablespoons vegetable oil, pepper, salt.
Knead the dough by mixing flour with soda, salt and gradually adding water and melted margarine. Set aside in a cool place for 30 minutes. Then roll out the dough half a centimeter thick, cut into squares or circles, spread the filling on each and form small pies. Brush with egg and bake in the oven over high heat. Preparation of minced meat: wash the mushrooms, soak for 2-3 hours, then boil, finely chop, fry in oil along with chopped onions, mix with boiled rice, add salt, pepper and stir.

Mushroom soups are known for their nutritional properties and will help satisfy your hunger for a long time. Honey mushroom soup is suitable for those who follow a non-strict diet and avoid high-calorie foods. Frozen or canned honey mushrooms can be found in stores all year round.

Recipes for soups with these mushrooms are distinguished by a variety of flavors and varying degrees of difficulty in preparation. It is worth starting with a simple first course with mushrooms and potatoes, and then moving on to more complex ones, for example, cheese soup.

A simple first course preparation

Soup with honey mushrooms and potatoes is prepared quickly and does not require any special knowledge of cooking. The recipe calls for fresh mushrooms, but if the mushroom season has not yet begun, then canned ones will do.

Honey mushrooms are cut into small pieces and fried for a couple of minutes in a non-stick frying pan (or in a small amount of vegetable oil).

Bring water to a boil in a saucepan and add small potato cubes, then grated carrots and finely chopped onions.

At the same time, you can add salt, pepper, stir and, if necessary, add more spices in accordance with the preferences of the person preparing the soup. Place the chopped honey mushrooms in a saucepan and cook over the same heat for 10 minutes.

Then turn off the stove and leave the pan on it for another 15 minutes. The finished soup in a bowl can be sprinkled with herbs and sour cream added.

Cheese soup with honey mushrooms

This soup turns out surprisingly tender and creamy. Due to the presence of cheese in the recipe, it is higher in calories.

Products:

• 200 g frozen honey mushrooms;
• 1 liter of pre-cooked broth (any meat or vegetable);
• 4 small potatoes;
• 2 small processed cheeses;
• 100 g onion;
• 50 g grated carrots.

Cooking time: 30 min.

Calorie content in 100 g of soup: 120 kcal.

Honey mushrooms are fried in a frying pan with vegetable oil until the excess water evaporates (there is no need to defrost them first).

Finely chopped onions and coarsely grated carrots are fried until the onions are golden brown in vegetable oil and mixed with honey mushrooms. Set the broth to boil on the stove. After it boils, frying honey mushrooms are thrown into it.

Make the fire weaker and cook for about five minutes, after which add the potatoes cut into small squares or strips. Set the heat to medium and cook until the potatoes are ready.

The cheeses are grated on a fine grater or crushed in a blender and when the potatoes are ready, they are gradually added to the soup, stirring it at the same time. The cheese should disperse in the broth without sticking together into separate large lumps.

Once the broth becomes almost homogeneous, the soup can be considered ready.

You can serve the dish with herbs and white bread croutons.

Frozen mushroom and noodle soup

A hearty dietary soup is made from frozen honey mushrooms with chicken breast. It’s good to eat in winter, reminiscing about autumn trips to the forest to pick mushrooms.

Products:

• 400 g chicken breast (wash under the tap with cold water and dry with a napkin);
• 2 medium sized carrots;
• 2 white onions;
• 2 g each salt and pepper;
• 50 g stalks of fresh celery (optional if you can’t buy it);
• 200 g frozen honey mushrooms;
• 100 g noodles (preferably buckwheat);
• 5 peas of allspice;
• 3 liters of water;
• 2 tbsp. l. rast. oils;
• greens: parsley, green onions for decoration in a plate.

Time required for preparation: 1.5 – 2 hours.

Calorie content per 100 g: 30 kcal.

Cook chicken, 1 carrot and 1 onion, cut in half, in 2 liters of water over low heat. You can also add a little parsley. Lightly salt the broth and add peppercorns. Cook the chicken for 1 hour, removing any foam that appears on the surface. When the broth is ready, remove the carrot and onion halves from it.

The honey mushrooms are defrosted in a heated frying pan until the excess liquid is gone. Then you need to fry them a little in vegetable oil and add them to the broth.

Uncooked onions, carrots and celery are cut very finely (you can grate the carrots), lightly fried and 10 minutes before the soup is ready, add to the broth, after removing the chicken from it. Then add a bay leaf to the pan, turn off the stove and leave the soup to simmer under the lid for 10-15 minutes.

During this time, cook the noodles in salted water in a separate bowl (you can follow the instructions on the package). No noodles are added to the broth. It is placed directly on a plate, and mushroom soup is poured on top, boneless chicken cut into pieces is placed and sprinkled with herbs.

Dried honey mushroom soup with chicken

Dried mushrooms are easier to obtain after the season ends. They can also add a rich mushroom flavor and aroma to the soup.

Products:

• 200 g chicken breast (wash and dry with a napkin);
• 200 g of any noodles or pasta;
• 1 onion;
• ½ kg of dried honey mushrooms;
• 2-3 potatoes
• salt and pepper according to preference.

Cooking time: 40 min.

Calorie content per 100 g: 72 kcal.

To make soup from dried mushrooms, you will first have to leave them in water for a couple of hours to soften them. In the water in which the mushrooms were soaked, you can later cook the soup itself (but this should not be the first water with which the mushrooms were poured, that is, they are first washed several times).

After draining the water into a saucepan, fry the mushrooms in any vegetable oil over medium heat until their volume is reduced by about 1.5 times. Then add the mushrooms to a saucepan with drained water, add salt and set to cook on the stove turned on over medium heat. Finely chop the onion and potatoes and add them to the broth.

After 10 minutes, add the pasta, cook for 15-20 minutes, after which we check the readiness of the potatoes. If it is cooked, then the soup is ready. You can let it sit for another 10 minutes before serving.

You can eat the soup with or without sour cream; you can sprinkle it with herbs and croutons.

Recipe for a delicious dish of marinated mushrooms

This easy soup uses pickled honey mushrooms and chicken eggs for garnish in the bowl.

Products:

• 700 g of pickled mushrooms (it is better to cook them whole);
• 3 potatoes;
• 1 carrot;
• 2 chicken eggs (their number depends on the number of servings - put half or two halves on one plate);
• 1 onion (or 2 if they are small);
• herbs and salt according to preference.

Cooking time: 1 hour.

Calorie content per 100 g: 43 kcal.

Pickled honey mushrooms are poured with water in a saucepan and the broth is boiled until the mushrooms sink to the bottom. At this stage you can add salt to the water. If necessary, salt can be added at the end of cooking the soup. If foam appears on the surface during the cooking process, it must be removed.

After the mushrooms are ready, they are thrown into a colander, and finely chopped potatoes are boiled in the broth. If the potatoes are cut small enough, 15 minutes should be enough to cook the potatoes. During this time, lightly fry finely chopped onions and carrots in vegetable oil. When the onion turns golden, add the mushrooms to the frying pan. The heat increases slightly and the frying cooks for another 10 minutes.

Then it is poured into the broth and cooked until it boils. You can add a boiled chicken egg (chopped, half, slice - as you like) to a bowl of soup, sprinkle the soup with herbs.

The basic rule for preparing a tasty and healthy soup with honey mushrooms is to choose quality products. All ingredients must be fresh. When choosing mushrooms, you need to be especially careful - consult with experienced mushroom pickers, buy already collected mushrooms only in trusted places, and monitor the expiration date of canned and pickled mushrooms.

It is better to collect honey mushrooms from mid-August until the time of the first frost. At this time, mushrooms have the best nutritional properties. After harvesting, the lower part of the stem is cut off, the mushrooms are washed and soaked in water for an hour or two for easier cleaning.

Cook the soup with mushrooms over low heat so that the broth does not become cloudy. You can add any meat, pasta, cereals, or vegetables to honey mushrooms. Their taste goes well with almost all foods. Except that fish soups with mushrooms are practically not prepared; rather, fish can be baked with them. But this is a matter of taste.

To enhance the flavor of mushroom soup, you can add a tablespoon of dried porcini mushrooms.

Making mushroom soup with honey mushrooms is not at all difficult if you follow everything as described in the recipe. The finished first course will definitely please all family members.

Mushroom soup from honey mushrooms, according to many gourmets, is the most delicious. It is healthy, nutritious, and also has an amazing aroma.

This dish is quite easy to prepare. All you need is all the necessary ingredients and some free time.

The most important ingredient in the soup is, of course, honey mushrooms. Mushrooms can be used not only fresh, but also dried, salted and pickled.

It is best to use mushrooms of a smaller size, then the taste will be more pleasant.

Mushroom soup from honey mushrooms can be prepared using various decoctions: chicken, meat, vegetable. You can add various vegetables (potatoes, onions, celery, carrots), cereals (barley, rice), pasta and herbs to the soup. To make it even more fragrant, you can add bay leaf.

How to cook mushroom soup from honey mushrooms - 15 varieties

The classic mushroom soup recipe is very simple. He is perhaps the most famous.

Ingredients:

• Honey mushrooms - 300 g
• Potatoes - 500 g
• Sunflower oil - 4-5 tbsp. spoons
• Carrots - 1 pc.
• Onions - 1 pc.
• Salt and pepper - to taste
• Sour cream - 2-3 tbsp. spoons (to taste)
• Greens to taste

Preparation:

We prepare honey mushrooms: wash them thoroughly, put them in a sieve to remove excess water.

Finely chop our mushrooms (into cubes or strips).

Place a pan of water on low heat. When the water boils, salt it and add chopped mushrooms. Leave to cook for 15 minutes.

At this time, cut the potatoes into cubes or strips, add them to the mushrooms and cook for 30 minutes.

Let's prepare the frying. To do this, put a frying pan on the fire, pour in a little vegetable oil, pour in the onion, chopped into small cubes, and carrots, grated on a fine grater. Fry for 5-10 minutes until the frying takes on a golden hue.

Add the roast to the soup. Salt, pepper, add herbs to taste. Let the soup brew for 10 minutes.

This soup can be served either hot or chilled (in this case it is best to add a little chopped herbs).

Our

Mushroom soup with honey mushrooms will help create a summer mood in your home even in winter.

Ingredients:

• Honey mushrooms - 400 g
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Flour - 1 tbsp. spoon
• Milk - 50 ml
• Vegetable oil
• Salt, spices

Preparation:

Defrost the mushrooms, drain excess water from them.

Place a pan with 1.5 liters of water on the stove and add some salt. Cut the potatoes into cubes and send them to boil. Pour the flour into a dry frying pan and heat it over medium heat until it acquires a nice creamy color. To prevent the flour from burning, stir it constantly.

Let's prepare the frying. Finely chop the onion and grate the carrots on a coarse grater. Fry vegetables in vegetable oil for 8-10 minutes.

Place the roast in a pan with potatoes.

Fry the mushrooms a little in a frying pan, then send them to the pan, add spices (bay leaf, pepper).

We dilute the flour with milk, making sure that no lumps form. Stirring constantly, pour into the pan in a thin stream.

Let the soup simmer for 2 minutes, add the herbs, turn off the heat.

Pour the finished soup into bowls and serve with sour cream and herbs.

Bon appetit!

Delicate cream soup with honey mushrooms will delight your guests.

Ingredients:

• Dried honey mushrooms - 100 g
• Butter - 50-100 g
• Thick sour cream - 1 cup
• Flour - 2 tbsp. spoons
• Pepper

Preparation:

Wash well, soak the mushrooms for 2-3 hours in cold water

Place the mushrooms on the stove and cook for 1.5 hours over low heat, without adding salt, bringing the volume of water to 3 liters.

Add salt, pepper, add butter, cook for another half hour.

Mix sour cream with a few tablespoons of soup broth, add flour, mix well, pour into soup.

Serve the soup with dumplings or noodles.

Very tasty, aromatic soup with a pronounced creamy mushroom taste.

Ingredients:

• Potatoes - 500 g
• Honey mushrooms - 200 g
• Carrots -150 g
• Onion -150 g
• Processed cheese - 200 g
• Pepper
• Vegetable oil

Preparation:

Pour water over the mushrooms and cook for 25-35 minutes.

Finely chop the onion.

Grate the carrots on a fine grater.

Fry carrots and onions in vegetable oil until golden brown.

Cut the potatoes into cubes.

Add potatoes to the broth, add salt and pepper, cook for 5-10 minutes.

Add onions and carrots, cook for 3-5 minutes.

Add melted cheese, stir, remove from heat.

The soup is ready! Pour into plates and serve with greens.

This recipe for honey mushroom soup is perfect for people who fast.

Ingredients:

• Frozen honey mushrooms - 150 g
• Potatoes - 2 pcs.
• Celery - 1 stalk
• Carrots - 1 pc.
• Onion - 1 pc.
• Water - 1 l
• Vermicelli - 50 g
• Bay leaf - 2 pcs.

Preparation:

We put half the mushrooms on the fire to boil.

Grate carrots and onions, cut celery.

Cut one potato in half, cut the second into cubes. Send the potatoes cut into two parts to the boiling mushrooms.

Simmer the grated onion, carrots and celery in a frying pan, stirring constantly, for three minutes. Add the remaining mushrooms and stew for another two minutes.

Place the vegetable mixture in the broth and add the bay leaf.

Add diced potatoes.

Remove the finished potatoes, which we cut in half, from the soup and mash them into a puree.

Three minutes before readiness, add vermicelli, mashed potatoes and salt. The soup is ready!

A simple and quick recipe for delicious mushroom soup.

Ingredients:

• Water - 2 l
• Potatoes - 6 pcs.
• Onion - 1 piece
• Carrots - 1 pc.
• Honey mushrooms - 100 g
• Vegetable oil - 2 tbsp. spoons
• Chicken legs - 3 pcs

Preparation:

We lay out the mushrooms to defrost, grate the onions and carrots, cut the potatoes into cubes.

We cut the chicken legs, place them in a pan with water, and put them on the fire. When the water boils, reduce the heat and keep it boiling for 10-15 minutes.

Heat a frying pan with vegetable oil and fry the onions and carrots until golden brown. Add honey mushrooms, mix, fry for 3 minutes

Add the toasted mixture to the soup. Salt, pepper, add seasonings to taste. Stir and cook the soup until done.

Bon appetit!

You can add basil leaves to the soup. This will give the dish a unique taste and decorate it.

An unusual and very tasty recipe that gourmets will love.

Ingredients:

• Trout - 500
• Carrots - 2 pcs.
• Butter - 20 g
• Onion - 2 pcs.
• Potatoes - 3 pcs.
• Honey mushrooms - 100 g
• Millet - 70 g
• Water - 2.5 l
• Sour cream - 60 g
• Lemon juice
• Dill
• Green onions
• Bay leaf
• Lemon
• Black pepper

Preparation:

Cut carrots and onions, fry in a cauldron in butter.

Cut the potatoes and add them to the cauldron.

Add the fish head, millet and bay leaf and fill everything with hot water.

Slice the fish and sprinkle with lemon juice.

Add mushrooms to the soup, salt to taste, and bring to a boil.

Add trout to the soup, add dill. We bring it to readiness.

Toast the bread. Grind the dill with green onions and salt. Mix the greens with sour cream and spread on bread.

Pour the soup into a plate and pepper to taste.

Add croutons and sour cream.

Bon appetit!

Ingredients:

• Honey mushrooms - 0.5 kg
• Water - 2-2.5 l
• Noodles - 0.5 tbsp
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato - 1 pc.

Preparation:

We wash and cut the honey mushrooms.

Boil the mushrooms for 20 minutes after boiling over medium heat.

At this time, fry finely chopped onion and grated carrots in butter until golden brown. At the end, add the mashed tomato, after scalding it and removing the peel. Simmer a little under the lid.

Add the fry and noodles to the boiling broth with mushrooms.

Cook until done. Add herbs and bay leaf.

Bon appetit!

Ingredients:

• Potatoes - 2 pcs.
• Champignons - 300 g
• Carrots - 1 pc.
• Millet - 3 tbsp. l.
• Onion - 1 pc.
• Vegetable oil
• Greenery
• Pepper, salt

Preparation:

Peel the onions and carrots. Cut the onion into cubes, carrots into strips.

Place a pot of water on the fire until it boils.

Fry onions and carrots in a frying pan for 2 minutes.

Slice the mushrooms. Add them to the pan with the onions and carrots. Fry for 5 minutes.

When the water boils, add mushrooms, vegetables, and millet into the pan. Cook for 20 minutes.

Cut the potatoes into cubes and add to the soup. Cook for another 20 minutes.

The soup is ready, bon appetit!

Sour cream is an excellent addition to mushroom soup.

This incredibly tasty, satisfying and rich soup will pleasantly surprise you and your family.

Ingredients:

• Honey mushrooms - 400 g
• Minced chicken - 400 g
• Potatoes - 2-3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 2 cloves
• Processed cheese - 400 g
• Dry white wine - 100 ml
• Bay leaf - 2 pcs.
• Salt, pepper, ground nutmeg
• Parsley

Preparation:

Fill the mushrooms with water (2 liters), bring to a boil, reduce the heat and cook for 25-30 minutes.

Peel the onions, garlic and carrots and chop them. Heat vegetable oil in a frying pan and fry our vegetables.

Add minced chicken to the vegetables and lightly fry.

Peel the potatoes and cut them into cubes, add them to the mushrooms. After 15 minutes, add the contents of the pan there.

Add cheese to the soup.

Add wine, bring to a boil and reduce heat.

Add bay leaf, salt, pepper and nutmeg to the soup to taste. Cover with a lid and cook for another 5 minutes.

When serving, sprinkle with finely chopped parsley.

Bon appetit!

You will love this tender and flavorful puree soup.

Ingredients:

• Honey mushrooms - 300 g
• Onion - 1 pc.
• Water - 2 tbsp
• Potatoes - 1 pc.
• Cream - 1 tbsp
• Butter - 1 tsp.
• Salt pepper
• Greenery
• Bay leaf - 1 pc.

Preparation:

Cut the potatoes and boil in salted water.

Chop the mushrooms and onions and fry in vegetable oil.

Mix potatoes, mushrooms and onions and blend in a blender.

Add cream, put on fire and bring to a boil.

Serve with croutons.

Bon appetit!

A simple recipe for everyone's favorite mushroom soup.

Ingredients:

• Green onion - 4 feathers
• Carrots - 1 pc.
• Onions - 1 pc.
• Bay leaf
• Butter - 2 tbsp. l.
• Dried honey mushrooms - 50 g
• Large potatoes - 2 pcs.
• Barley - 0.5 tbsp.

Preparation:

We wash the pearl barley. Boil water in a saucepan, place a colander with pearl barley on top, and cover with a lid. Reduce heat to medium. Steam for 30 minutes.

Wash the mushrooms and add to the pan. Boil 2 cups of water, pour in the mushrooms and leave for 15 minutes. Then place the mushrooms in a colander and cut into strips. Strain the mushroom infusion.

Bring the mushroom infusion to a boil, add pearl barley, cook for 20 minutes.

Cut potatoes, onions and carrots into cubes.

Add potatoes to the soup and cook for 10 minutes.

Fry onions and carrots in a frying pan along with mushrooms, add to the soup. Cook for 5 minutes.

Pour the soup into bowls and add green onions.

Bon appetit!

An unusual recipe for mushroom soup with honey mushrooms. Will surprise you and your guests.

Ingredients:

• Honey mushrooms - 200 g
• Onions - 1 pc.
• Carrots - 1 pc.
• Celery - 50 g
• Vegetable oil - 2 tbsp.
• Milk - 2 tbsp.

Preparation:

Wash the mushrooms, chop finely and simmer in oil for 20 minutes.

Finely chop the onion, carrots and celery, fry in vegetable oil for 5 minutes.

Cut the potatoes into cubes.

Add mushrooms and potatoes to boiling milk and cook for 10 minutes. Then add vegetables and cook for another 5 minutes

The soup is ready, bon appetit!

Ingredients:

• Honey mushrooms - 300 g
• Buckwheat - 2-3 tbsp. l.
• Onion - 1 pc.
• Sour cream - 2 tbsp. l.
• Greenery

Preparation:

Finely chop the mushrooms and cook for 30 minutes.

Add buckwheat, onion rings, salt, cook until tender.

Season the soup with sour cream and serve.

When serving, decorate with greens.

Bon appetit!

Ingredients:

• Beef broth - 1.2 l
• Boiled honey mushrooms - 100 g
• Potatoes - 1 pc.
• Celery root
• Vegetable oil - 2 tbsp.
• Oatmeal - 2 tbsp. l.

Preparation:

Cut the celery root into strips, fry it in vegetable oil, and throw it into the boiling broth.

Cut the potatoes into cubes, add them to the broth along with oatmeal and boiled mushrooms.

Cook until potatoes and flakes are soft.

Serve with greens.

Bon appetit!

It is quite possible that summer will come someday in the middle zone. This means that it still makes sense to supply bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (in the daytime).

How to prepare sourdough for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons granulated sugar;
• 3 grams of yeast.
• Preparation time - 5-6 days

How to put kvass:

Ingredients:

• 0.8 liters of broth - meat or vegetable for vegetarian soup
• 10 g dried honey mushrooms
• 3 potatoes
• 80 g wild rice
• Small onion head
• 30 g raw smoked meat - does not go into lean soup
• Salt, pepper to taste

How to cook:

• Soak the honey mushrooms; when softened, drain the water and chop the mushrooms.
• Bring the broth to a boil, add rice and mushrooms. Cook for 10 minutes.
• Cut the peeled potatoes into pieces, chop the onion and smoked meats and fry a little.
• Place the remaining ingredients in the broth and cook until done.

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Description of preparation:

Ingredients:

• honey mushrooms – 0.5 Kilograms
• pasta – 200 grams
• potatoes - 2-3 pieces
• onion - 1 piece
• salt, pepper - - To taste