Homemade soups with mushrooms: recipes
Content
- Recipes on how to cook fresh mushroom soup (with photo)
- Dried mushroom soups: recipes with photos
- Recipes for preparing mushroom mushroom soups (with photo)
- Delicious soups with porcini mushrooms: recipes with photos
- How to cook mushroom soup with pearl barley: home recipes
- Recipes how to make cream mushroom soup at home
- Making mushroom puree soups at home
- How to cook mushroom soup with mushrooms: recipes for home
- How to cook mushroom soup with chanterelles and honey mushrooms
Recipes on how to cook fresh mushroom soup (with photo)
Potato soup with fresh mushrooms
Ingredients:
For this recipe for fresh mushroom soup, you will need 10-12 potatoes, 500 g of fresh mushrooms, 1 onion, 1 carrot, 1 parsley root, 3-4 tbsp. tablespoons of vegetable oil, 1/2 cup sour cream, pepper, dill, salt, bay leaf.
Cooking:
To make such homemade mushroom soup, fresh mushrooms need to be cleaned and washed thoroughly. Cut off the legs, finely chop and fry in oil. Finely chop the carrot, parsley root, and onion into slices and fry separately.
Mushroom caps cut into slices, scald, toss on a sieve. When the water drains, transfer to a saucepan, add water and cook for 40 minutes.
Put diced potatoes, fried mushroom roots, carrots, parsley root, onions. Salt the soup, add pepper, bay leaf and cook until tender. Cooked according to this recipe homemade soup with mushrooms season with sour cream, sprinkle with finely chopped dill.
Mushroom soup (Romanian cuisine)
Ingredients:
3 l of water, 500 g of mushrooms, 1 tsp butter, 1 tbsp. flour, salt, pepper, 1 egg yolk, parsley root.
Cooking:
Before you cook the soup from fresh mushrooms, the gifts of the forest must be cleaned, washed and cut into slices. Let it drain and simmer with 1/2 teaspoon of butter and finely chopped parsley. Add salt and pepper. Fry flour with V2 teaspoons of butter and dilute with vegetable broth. Put the mushrooms, and boil the soup, before serving, season with the yolk.
Look at the photo of fresh mushroom soups according to the recipes presented above:
Dried mushroom soups: recipes with photos
Dried mushroom soup
Ingredients:
150 g of dried mushrooms, 120 g of butter, 50 g of onion, 30 g of flour, 2 g of red pepper, 100 g of tomatoes, 1.2 l of water, 50 g of vermicelli, 200 ml of sour milk, 2 eggs, black pepper, parsley salt.
Cooking:
Peel the mushrooms and immerse in cold water for 1-2 hours. Sasser in oil onion, flour, red pepper and tomatoes, pour boiling water and salt to taste. Then add mushrooms and cook until tender. As a side dish, you can put rice, vermicelli, stars or chopped vegetables. Season the soup with sour milk and eggs.
As you can see in the photo, dried mushroom soup according to this recipe should be sprinkled with finely chopped parsley and black pepper:
Serve hot.
Mushroom soup with millet
Ingredients:
5 dried mushrooms, 3 tbsp. tablespoons of millet, 1 onion, 1 liter of water, salt, 1/2 cup of sour milk.
Cooking:
Before preparing such mushroom soup, millet should be soaked for 20-30 minutes. Dried mushrooms need to be soaked for 40-60 minutes. Strain the water in which the mushrooms were soaked through a double layer of gauze, finely chop the mushrooms.
Combine the filtered water with mushrooms, bring to a boil, add millet, chopped onion, salt, cook for 5-6 minutes and insist without heating for 30-40 minutes. Cooked according to this recipe, dried mushroom soup, served with sour milk.
Mushroom soup with potatoes
Ingredients:
5 dried mushrooms, 2 potatoes, 1 carrot, 1 onion, 1 liter of water, 1/2 cup of sour milk, salt, 1 tbsp. spoon chopped parsley.
Cooking:
Prepare the dried mushrooms as described in the previous recipe. Cut the potatoes into thin slices, grate the carrots on a coarse grater, finely chop the onion. Dip the prepared mushrooms, potatoes, carrots, onions, salt into boiling water, cook for 5-6 minutes and leave for 20-30 minutes without heating.
When serving, sprinkle with chopped parsley and season with sour milk.
Pay attention to the photo of soups with mushrooms according to these recipes - even in the pictures they look very appetizing:
Peysan Mushroom Soup
Ingredients:
50 g of dried mushrooms, 2 turnips, 4 potatoes, 1 tbsp. tablespoon butter, leek, 2 tbsp. tablespoons flour, 3 tbsp. spoons of sour cream.
Cooking:
Boil dried mushrooms and turnips separately. To filter both broths, to combine together (the broth should be at least 6 plates). In the resulting broth, put peeled and sliced raw potatoes and cook it in the broth until cooked. Spread the leek in oil, add flour, mixing well, so as not to get lumps, put the seasoning prepared in this way into the broth, lowering the cooked mushrooms and turnips into it.
Mushrooms should be chopped into narrow strips, and turnips cut into squares. Boil everything once before serving, put sour cream in the soup.
Mushroom soup with potato dumplings
Ingredients:
10 g of dried or 200 g of fresh mushrooms, 2-3 potatoes, 2 eggs, 2-3 tbsp. tablespoons flour, greens, salt.
Cooking:
Cook broth from fresh or dried mushrooms. Cooking potato dumplings. Boil the potatoes, dry and knead, drive in raw eggs, add flour, salt, and mix thoroughly. Two teaspoons to form dumplings and lower them into a boiling broth. Sprinkle the finished soup with finely chopped herbs.
Soup with zucchini and mushrooms
Ingredients:
7 dried mushrooms, 500 g zucchini, 1 onion, 1 carrot, 2 cups of milk, 2 tbsp. tablespoons chopped parsley, 1.5 liters of water, 1/4 cup sour cream, salt, pepper.
Cooking:
In the mushroom broth put salt, pepper, milk and bring to a boil. Grate zucchini and carrots, chop mushrooms, chop onions, combine everything, mix with sour cream, pour mushroom broth, cook for 2-3 minutes.
When serving, sprinkle a delicious mushroom soup with chopped herbs prepared according to this recipe.
Recipes for preparing mushroom mushroom soups (with photo)
Cream of champignon soup
Ingredients:
200 g champignons, 6 tsp flour, 2 tbsp. tablespoons butter, 1 cup cream, salt.
Cooking:
Before preparing mushroom mushroom soup, chopped mushrooms do not need to be defrosted. Immediately put them in boiling salted water, then pour the flour browned in butter there and boil.
Add butter, cream and warm, not boiling.
Champignon soup with saxon dumplings
Ingredients:
200 g champignons, 1 cup cream (milk), 2 egg yolks, 1 tbsp. a spoonful of butter, dill, salt.
To prepare this mushroom soup from champignons, you will need to make dumplings from: 4 tbsp. tablespoons butter, 1 cup water, 2 cups flour, 6 eggs, 1 teaspoon sugar and salt.
Cooking:
Chop mushrooms, boil in salted water. Boil water with oil, add flour, mix thoroughly, let the dough cool and beat in one egg.Add sugar, salt and continue to beat the dough until it becomes completely smooth. Gather the dough with a teaspoon (incomplete) and dip in boiling water, boil dumplings and put them in the mushroom broth. Add the cream with yolks, oil, salt, warm, not boiling. Sprinkle soup with champignons cooked according to this recipe with chopped herbs.
White mushroom and champignon soup with vegetables
Ingredients:
800 g fresh porcini mushrooms, 200 g of champignons, 2 onions, 3 tbsp. tablespoons flour, 3 potatoes, 6 tsp flour, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. chopped parsley or celery greens, 1/2 cup sour cream, 1 cup cream, 1.5 liters of water, salt, pepper.
Cooking:
To prepare mushroom mushroom soup according to this recipe, you need to brown flour with 1 tbsp. a spoonful of oil. Chop mushrooms, boil in salted water, put the browned flour, boil. Add 1 tbsp. a spoonful of butter, cream. Warm up without boiling.
Porcini mushrooms chop, pour hot water and cook for 5-10 minutes. To mushrooms add champignons, chopped onions, potato wedges, salt, pepper, cook for 10-12 minutes, add vegetable oil. If the soup is boiled with fresh white cabbage (300-400 g), do not add potatoes. Serve with chopped herbs and sour cream.
Mushroom soup with vegetables and milk
Ingredients:
300 g of fresh champignons, 2 tbsp. tablespoons flour, 1 carrot, 1 onion, 80 g butter, 2 eggs, 100 g cream, 1 l water, salt to taste.
Cooking:
Chop mushrooms finely, combine with chopped carrots and onions, add oil and simmer for 4-5 minutes. Dry the flour, dilute with cream, mix with stewed mushrooms and vegetables, bring to a boil, season with salt. Boil the yolks mixed with cream, pour into the soup and stir.
Soup can be prepared with canned mushrooms or any fresh mushrooms.
Zucchini soup with champignons
Ingredients:
800 g of zucchini, 250 g of mushrooms, 3-4 potatoes, 1 parsley root, 1 carrot, 100 g of tomatoes, 50 g of green onion, 2 tbsp. tablespoons of butter.
Cooking:
To make mushroom mushroom soup according to this recipe, zucchini must be peeled and cut into small slices, potatoes cut into slices about 0.5 cm thick.
Spread sliced carrots and parsley root on fat, add chopped green onions 2-3 minutes before the end of the passivation.
Peel the mushrooms and rinse thoroughly. Cut the legs of the mushrooms, finely chop and simmer with fat. Hats cut into slices, put in boiling water and cook for 30-40 minutes. Then add potatoes, sautéed vegetables, stewed mushrooms to the broth and cook for about 20 minutes. 3-5 minutes before the end of cooking, put chopped zucchini, fresh tomatoes and salt.
Brussels champignon soup
Ingredients:
500 g champignons, 2 tbsp. tablespoons butter, 1 onion, 1 tbsp. flour, 1 liter of bone broth, salt, pepper, 1 glass of cream, 2 hard-boiled eggs, 1 tbsp. spoon finely chopped parsley.
Cooking:
Peel the mushrooms, rinse, pass through a meat grinder and stew in oil with grated onions for 10 minutes over low heat. Add flour, pour in the broth and season it. Remove the soup from the heat, add cream, sprinkle with parsley and coarsely chopped eggs.
These photos to the recipes of mushroom champignon soups clearly demonstrate how such first courses are prepared:
Delicious soups with porcini mushrooms: recipes with photos
Mushroom Dumpling Soup
Ingredients:
700 g of beef, spicy roots, 1.5 l of water, 200 g of low-fat sausage, 200 g of porcini mushrooms, 1 egg, 3 tbsp. tablespoons butter, 2 tbsp. spoons of grated crackers, salt, parsley.
Cooking:
Before making such mushroom soup, you need to cook beef broth with the addition of roots and salt. Strain the broth. From the mushrooms, select the smallest, finely chop the rest and fry. Finely chop the sausage, beat the egg, combine all the ingredients, add crackers, salt and form dumplings.In salted boiling water, cook the dumplings over low heat for 5 minutes, remove with a slotted spoon, dip in soup with boiled mushrooms.
When serving, cook soup prepared with this recipe with porcini mushrooms and sprinkle with finely chopped parsley, serve garnished with savory cookies or pies.
Mushroom soup with homemade noodles (pasta)
Ingredients:
50 g of dried porcini mushrooms, 1 onion, 2 tbsp. tablespoons butter, 1/2 cup sour cream, salt.
For noodles: 1 cup flour, 4 tbsp. tablespoons of water, 1 egg, 1/2 tsp of salt.
Cooking:
Boil the mushrooms, chop, strain the broth. Knead the dough, roll it thinly, allow to dry and cut in the form of noodles. Boil it in mushroom broth, add oil, onion fried in oil, sour cream. Warm up without boiling. Serve with sour cream.
Monastic Soup
Ingredients:
To prepare this soup with porcini mushrooms you will need: 5 large pickles, 50 g of dried porcini mushrooms, 1 onion, 1 turnip, 1 leek, 1 carrot, 1 rutabaga, 6 potatoes, 1/2 cup sour cream, 2 tbsp. tablespoons butter, bay leaf, salt.
Cooking:
Boil mushrooms, strain, chop; chop the onion, brown in oil. Peel the cucumbers, cut into long slices and boil with turnips, onions, carrots, rutabaga, potatoes, bay leaf. Add mushrooms with broth, fried onions, butter, sour cream. Warm up without boiling.
As you can see in the photo, the soup with porcini mushrooms according to this recipe is served with sour cream:
How to cook mushroom soup with pearl barley: home recipes
Polish-style pearl barley soup
Ingredients:
50 g of porcini mushrooms, 200 g of pearl barley, 7 cups of water, 1/2 cup of sour cream, 1 onion, 1/2 carrot, parsley or dill, black pepper, 2 bay leaves, salt.
Cooking:
Boil the porcini mushroom broth. Put onion, carrots, parsley, bay leaf, let it boil for 1-1.5 hours. Boil pearl barley in salt water, put on a sieve; when it drains, put in a saucepan, pour in strained mushroom broth, put finely chopped mushrooms, add salt to taste, boil for 15 minutes over low heat. In the recipe prepared according to this recipe, add mushroom soup with pearl barley, sour cream, ground black pepper, parsley or dill, and mix well and serve.
Mushroom soup with pearl barley and potatoes
Ingredients:
50 g of dried porcini mushrooms, 100 g of pearl barley, 2 potatoes, 2 onions, 1/2 cup sour cream, 2 tbsp. tablespoons butter, salt.
Cooking:
Previously, before preparing such mushroom soup, dried mushrooms must be boiled, chopped, strain the broth. Boil the cereals, add chopped potatoes and, when it is boiled, pour the mushroom broth, add chopped onion, browned in oil, sour cream, butter, salt. Warm up without boiling. Serve with sour cream.
Pearl barley soup with champignons
Ingredients:
500 g of champignons, 2-3 tbsp. tablespoons of pearl barley, 4-5 potatoes, 2-3 onions, 2 carrots, 1 parsley root, 1 celery root, 2-3 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of flour, salt.
Cooking:
To prepare mushroom soup according to this recipe, you need to put groats, potatoes, carrots, parsley and celery roots in water, salt and cook. When the cereal breaks down, dip the washed whole mushrooms in the soup. Fry finely chopped onions in vegetable oil, season with flour and add to soup.
As soon as the mushrooms become soft, they need to be finely chopped, put in plates, pour the broth and serve.
Recipes how to make cream mushroom soup at home
Mushroom soup (Finnish cuisine)
Ingredients:
1 kg of fresh mushrooms, 1 onion, 50 g of margarine, 2-3 tbsp. tablespoons of wheat flour, 2 meat broth cubes, 1 egg yolk, 100 ml cream, salt, parsley.
Cooking:
Chop the chopped mushrooms and onions on margarine in a saucepan, then add flour and broth. Cook the soup for about 30 minutes and season with a mixture of cream and whipped yolk with vigorous stirring.
Add salt to taste.Prepared according to this recipe mushroom soup with cream before serving, season with parsley.
Mushroom and crayfish soup "Joanville"
This creamy mushroom soup recipe will appeal to even the most moody gourmet.
Ingredients:
1.5 l of white sauce, 100 g of mushrooms, 150 g of crayfish, 150 g of cream, 2 egg yolks, 50 g of butter.
Cooking:
Before cooking such mushroom soup, you need to prepare a white sauce with fish broth and crayfish broth.
For garnish, put the mushrooms and cancerous necks cut into strips into the soup. Season the soup with boiled cream and egg yolks; add a piece of oil.
Soup with mushrooms, rice and vegetables
Ingredients:
7 dried mushrooms, 1/2 cup of rice, 1 liter of buttermilk, 1 liter of water, 1 carrot, 1 parsley root, 1/2 cup of cream, 2 tbsp. tablespoons chopped greens of dill, salt, pepper.
Cooking:
In the mushroom broth put chopped mushrooms, soaked rice, grated carrots and parsley root, salt, pepper, cook rice until cooked, pour in the buttermilk and bring to a boil, add cream. According to the recipe, such a mushroom soup with cream should be served with chopped dill.
Recipes for soups with mushrooms and beans
Vegetable soup with dried mushrooms
Ingredients:
20 g of mushrooms, 400 g of potatoes, 75 g of white cabbage, 50 g of cauliflower, 140 g of tomatoes, 60 g of onion, 60 g of carrots, 10 g of parsley root, 90 g of green beans, 70 g of canned green peas, 30 ml of vegetable oil , salt, pepper, bay leaf.
Cooking:
Boil the mushrooms, strain and cut into slices. In a boiling mushroom broth, put chopped cabbage and let it boil. Add prepared mushrooms, cut into strips and fried onions, carrots and parsley root, sliced potatoes, chopped green bean pods and cook for 15-20 minutes. Then introduce sliced fresh tomatoes, boiled in salted water small inflorescences of cauliflower, green peas, salt, pepper, put a bay leaf and cook until cooked. Cooked according to this recipe soup with beans and mushrooms sprinkle with finely chopped parsley.
Mushroom Julien Soup
Ingredients:
200 g of fresh mushrooms (preferably white or champignons), 100 g of carrots, 100 g of turnip, 100 g of leek (white part), 100 bitter onions, 2-3 tbsp. tablespoons butter, 4 cups of meat or chicken broth, 1 peeled cabbage, 50 g of sorrel, 100 g of peeled peas, 100 g of beans in pods, 2 tbsp. tablespoons finely chopped green celery, 5 g sour cream, salt and freshly ground black pepper to taste.
Cooking:
Before you cook such mushroom soup, you need to wash the vegetables and chop finely. Melt the butter in a shallow pan and lightly fry the vegetables in it, not letting them darken. Pour the broth, bring to a boil, salt, pepper and cook over low heat for 45 minutes. 30 minutes before serving, add freshly peeled and finely chopped mushrooms. Serve with sour cream.
Mushroom Bean Soup
Ingredients:
5 fresh mushrooms, 3 tbsp. tablespoons beans, 1 onion, 1 carrot, 2 tbsp. tablespoons chopped greens of dill, 3 tbsp. tablespoons of vegetable oil, salt, pepper.
Cooking:
To cook this mushroom soup at home, you need to soak the beans overnight, then dip in boiling water, cook for 5-6 minutes and insist 40-60 minutes.
Grate the carrots, finely chop the onions and mushrooms. Bring the water with beans back to a boil, dip the mushrooms, carrots, onions, salt into it, cook for 6-8 minutes and insist for 20-30 minutes. When serving, sprinkle with dill, season with vegetable oil and pepper.
Making mushroom puree soups at home
Fresh mushroom soup puree (Bulgarian cuisine)
Ingredients:
700 g of fresh mushrooms, 1 tbsp. tablespoon butter, 1 carrot, 1 onion, pepper, salt.
Cooking:
Clean mushrooms, rinse thoroughly and pass through a meat grinder. Put the butter in the ground mushrooms and simmer for 25-30 minutes together with finely chopped carrots and onions, covering the pan with a lid. When the carrots are soft, add a little water and cook over low heat.
A further method for preparing mushroom soup is the same as for other pureed main courses. Before you pass the mushrooms through a meat grinder, separate a few hats, cut them into strips and cook in a slightly salted broth. Put boiled mushrooms in plates and pour in soup. Soup can be served with croutons.
Porcini mushroom soup
Ingredients:
800 g of champignons or fresh porcini mushrooms, 1 pc. carrots, parsley root, 1 onion, 6 tbsp. tablespoons of wheat flour, 40 g of butter, 1 1/2 cups of milk, 1 egg, 1.5 liters of broth or water, salt to taste.
Cooking:
To prepare such mushroom soup, the prepared fresh champignons need to separate the hats. Pass the mushroom legs through a meat grinder with a frequent grill, and let the resulting mass with oil for 20-30 minutes.
Spasser and let the roots, then rub along with the mushrooms, mix with white sauce, salt, add the broth and bring to a boil. Season the soup with a lezon. Cut mushroom hats into thin slices, simmer until cooked and put in soup when serving.
Champignon puree soup
Ingredients:
600 g of fresh champignons, 2 tbsp. tablespoons flour, 4 cups milk, 3 tbsp. tablespoons butter, 1 carrot, 1 onion, salt.
For dressing: 2 egg yolks, 1 cup cream or milk.
Cooking:
Peel fresh mushrooms, wash, pass through a meat grinder, put in a pan, add 1 tbsp. spoonful of butter, cut lengthwise into two parts, carrots and onions, cover and simmer for 40-45 minutes, then add 1 cup of water and boil.
In a soup pan, lightly fry flour with 2 tbsp. tablespoons of butter, dilute milk and vegetable broth or water, boil, mix with stewed mushrooms (removing carrots and onions) and cook for 15-20 minutes.
After cooking, add salt to taste, season the soup with butter and egg yolk, mixed with cream or milk. Serve croutons separately.
You can also make mashed soup of fresh porcini mushrooms or morels.
Soup-puree from partridge and mushrooms "Diana"
Ingredients:
Partridge meat, 1.4 l of white sauce, 200 g of knives, 50 g of truffles, 50 g of other mushrooms, 100 g of cream, 2 egg yolks, 50 g of butter, 100 ml of Madeira wine.
Cooking:
To make soup with mushrooms according to this recipe, you need to make a white sauce with partridge broth. As a side dish, put in small soup dumplings from partridge meat, julienne truffles and other mushrooms.
Season with cream and egg yolks, put a slice of butter.
In a recipe prepared using this recipe for mushroom soup, add a glass of Madeira wine before serving.
How to cook mushroom soup with mushrooms: recipes for home
The recipes of these mushroom soups are suitable for those who made homemade preparations in the fall.
Puree soup with salted saffron mushrooms and sour cream
Ingredients:
Vegetables, 400 g salted saffron mushrooms, 2 tsp flour, 2 tbsp. tablespoons butter, 1/2 cup sour cream, bay leaf, dill, parsley, salt.
Cooking:
Cook the soup of vegetables. Ginger chop, boil, combine with mashed soup.
Add flour, browned in oil, let it boil, put butter, bay leaf, sour cream, warm, not boiling, and sprinkle with chopped herbs. Serve mushroom mushroom soup with sour cream.
Potato soup with salted saffron mushrooms
Ingredients:
400 g salted saffron mushrooms, 2.5 l of milk, 1 onion, 2 tbsp. tablespoons butter, 2-3 potatoes, 1/2 cup sour cream, 2 egg yolks, bay leaf, dill, parsley, salt.
Cooking:
To make soup with saffron mushrooms according to this recipe, the mushrooms should be finely chopped, boiled in 3 cups of milk, adding a bay leaf. Chop the onion, brown in oil. Cut potatoes, boil with salt and strain. Boil the rest of the milk, add mushrooms with broth, onions, potatoes, butter, sour cream with yolks, salt. Warm up, not boiling, and pour chopped greens. Serve with sour cream.
How to cook mushroom soup with chanterelles and honey mushrooms
Chanterelle soup
Ingredients:
Pork fat, 1 onion, 200 g chanterelles, salt.
Cooking:
For 10 minutes, stew the chopped onion rings in crushed bacon, then put chanterelles and simmer another 45 minutes. Dip in a saucepan, add water, salt. Cook mushroom soup from chanterelles until cooked.
Autumn honey soup (Russian cuisine)
Ingredients:
500 g of autumn mushrooms hats, 1 cup finely chopped onion, 2 tbsp. tablespoons butter, 1 liter of meat broth, 2-3 tbsp. tablespoons of wheat flour, 100 ml of sour cream, salt, pepper, parsley.
Cooking:
To prepare mushroom soup from honey mushrooms, you need to melt the butter in a pan, add the washed chopped mushrooms and onions. Simmer for 20-30 minutes, then thicken with wheat flour diluted in cold water to the desired consistency. Let the soup boil for a few more minutes, then add sour cream and spices to taste. Sprinkle generously with finely chopped parsley.
Zucchini soup with mushrooms (Bulgarian cuisine)
Ingredients:
500 g of zucchini, 450-500 g of chanterelles or honey mushrooms (can be cut in half), 1-2 carrots, 1 onion, 1-2 tbsp. tablespoons butter, 2 l of bone broth or water, 4-5 potatoes, 2-3 tomatoes, parsley, pepper, salt.
Cooking:
Peel, wash and cut into slices of zucchini and fresh mushrooms. Finely chopped mushroom legs, carrots, onions put stew in oil. When they become soft, add bone broth or hot water and put on a slow fire. Further, according to the recipe for mushroom soup from mushrooms and chanterelles, you need to add mushrooms, finely chopped potatoes, then zucchini and tomatoes, peeled and grated on a coarse grater, salt. You can season this first dish with parsley and pepper.
Chanterelle soup with bacon (Russian cuisine)
Ingredients:
500 g of mushrooms (chanterelles), 100 g of bacon, 2 onions, 3 l of water, 1 tsp flour, salt, pepper, sour cream.
Cooking:
Wash the chanterelles, chop the fat, grind and simmer the finely chopped onion in it for 10 minutes, so that it becomes semi-soft. Then combine the mushrooms with onions and simmer another 45 minutes. After this, pour boiling water over the mushrooms, salt and boil for 30 minutes. Dilute flour with sour cream and season mushrooms. If desired, you can sprinkle the mushroom soup prepared according to this recipe with chanterelles pepper to taste.
And now look at the selection of photos of mushroom soups according to the recipes presented on this page:
