If to speak about the mushroom soup, it is worth noting that the most tasty is the soup of porcini mushrooms. Elite white mushrooms with unmatched taste and aroma, both fresh and dried, belong to the first category. Of them really can cook a lot of meals – simply unique culinary masterpieces. Today we will cook soup, soup and soup of porcini mushrooms – fresh and dried.

Pickle with mushrooms


  • beef – 300 g;
  • water – 3 liters;
  • white fresh mushrooms – 200 g;
  • potatoes – 4-5 medium;
  • pickles – 2-3 medium;
  • onions – 1 head;
  • greens – a small bunch;
  • flour – 1 tablespoon of h;
  • pearl barley – 3 tbsp. spoons;
  • vegetable oil – 1 tbsp. spoon;
  • celery root – half the average;
  • tomato paste – 2 tbsp. spoons;
  • salt, pepper – to taste;
  • sour cream – portioned plates.

How to cook a pickle with mushrooms

  1. Put in a pan chopped up the beef, pour need cold water and bring to a boil. Remove the foam and put in the pan finely chopped onion (half) and grated on a coarse grater carrots. Add the spices, washed the barley, again bring to a boil, remove the foam and fasten the fire. Let the meat with vegetables and barley boil quietly for about an hour.
  2. In a skillet in vegetable oil fry the chopped onion (the other half) and sliced white mushrooms.
  3. Pickled cucumbers three on a large grater.
  4. After one hour, put in the boiling broth sauteed with onions mushrooms, cut into squares the potatoes and grated dill pickles. Let the pickle soup with white mushrooms sauce to boil quietly for another 30 minutes.
  5. At the end of cooking add salt to taste, pepper and brine with pickled cucumbers. Boil for another 5 minutes and switch off stove. Serve the soup with white mushrooms chopped greens and sour cream.

Cream of mushroom soup American


  • white mushrooms – 500 g;
  • fresh milk – 4 cups;
  • butter – 1 tbsp. spoon;
  • onion – 1 large head;
  • carrot – 1 medium;
  • yolk – 2 pieces;
  • water – 3 cups;
  • flour – 2 tbsp. spoon;
  • salt, pepper – to taste.

How to cook cream of mushroom soup American

  1. White mushrooms my and them them in a meat grinder. Spread the mushroom mix in a pan, add the butter, coarsely chopped carrots and onions. Add water and boil it for 40 minutes.
  2. Flour fry in a skillet until Golden brown. The cooled dilute flour with cold milk, add to it two egg yolks and stir. A thin stream pour in the broth, stirring constantly. Boil for 10 more minutes. Salt, pepper to taste.
  3. Ready soup of mushroom and grind with a pestle until a homogeneous mass. This soup tastes better with croutons.

Soup from dried porcini mushrooms with pasta

Ingredients 1.5 liters of water:

  • dried mushrooms – 100 g;
  • pasta – 100 g;
  • butter – 70-80 g;
  • onions – 1 medium head;
  • carrots – one small;
  • celery – half of the average;
  • sour cream – portioned plates;
  • any greens – beam;
  • salt, pepper – to taste.

How to cook soup with dried mushrooms with noodles

  1. Dried mushrooms, pour hot water for 3 hours. Wash, cut into pieces.
  2. Chopped onions, celery and carrots and fry in butter until “blush”.
  3. In a saucepan pour water, put pieces of dry porcini mushrooms, fried onions with carrots and celery and pasta. Cook 15 minutes, salt and pepper to taste. Serve the soup with dried mushrooms, chopped greens and sour cream.


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