Soups with mushrooms and potatoes: first course recipes

Soup with mushrooms and potatoes is a traditional dish of Russian cuisine, not only perfectly satisfying hunger, but also delivering real pleasure to lovers of food from the forest. How many cooks, so many recipes: for this first dish they take a variety of mushrooms, add cheese, milk, vermicelli, barley and other ingredients. You will learn from this collection how to cook soup with mushrooms and potatoes according to classic recipes.

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 the fire and cook the mushrooms in the same water for about twenty minutes. Then add the chopped vegetables: 1 head of onion, 3 potatoes, 1 carrot, a handful of vermicelli and 30 g of butter.

After another fifteen minutes, the soup can be eaten, of course, with sour cream.

Instead of dried mushrooms, it is very convenient to take a bag of frozen mushrooms or a jar of mushrooms in your own juice. In the first case, pouring mushrooms into the water, cook them for 15 minutes, in the second, using canned ones, just bring them to a boil and immediately throw the vegetables. By the way, the brine in which the mushrooms floated can be poured with them into 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), let stand for 20 minutes. Remove the mushrooms, crumble, put back into the boiling broth. Add the potatoes, diced and fried in butter, grated carrots and chopped onion, vermicelli, salt.
2. Serve soup with mushrooms, potatoes and noodles with sour cream and croutons of white bread.

Oyster 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 the potatoes into cubes, discard in boiling water (broth). Place onion, parsley and carrot sliced ​​in circles on cooked potatoes (or broth). When the vegetables are almost ready, put the mushrooms cut into small pieces and cook over low heat for 10-15 minutes.
2. Then add separately cooked noodles and salt. Before serving, season with parsley.

How to make mashed soup with mushrooms and potatoes

It is required:

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

Cooking method.

Peel the potatoes and boil it in slightly salted water. Turn the finished potatoes through a meat grinder. Pour the puree with hot milk and mix thoroughly.Then dilute it with mashed potatoes with hot broth and stir, as a result, you should get the soup of the desired density.

Fried or dried mushrooms, fry in oil with the addition of shredded onions. Pepper and salt the mushrooms. Put the prepared mushrooms in a soup with mashed potatoes and boil again.

Puree recipes with wild mushrooms and potatoes

Mushroom soup with chicken broth

• 200 g fresh porcini mushrooms,
• 200 g 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 spoon of sour cream
• chicken bouillon,
• salt,
• white pepper.

1. Peel and boil potatoes in water. Fry peeled and chopped onions and celery in oil.
2. Soak dried mushrooms in warm water for 1 hour, then finely chop. Porcini mushrooms cook almost until ready in salted water.
3. Grind potatoes, onions, celery, champignons and soaked dried mushrooms in a blender until smooth and put into a pot. Add chicken stock (to the neck of the pot), salt and pepper.
4. Put 3-4 porcini mushrooms (preferably whole) in a pot per serving and sour cream. The pot with mushroom and potato puree soup should be tightly closed 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 (preferably 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 cook the soup with mushrooms and potatoes according to this recipe, finely chopped onions need to be fried in a pan. Add thoroughly washed and chopped mushrooms and fry for 5-10 minutes with continuous stirring. Then, without removing from the heat, with constant stirring, add the potatoes, finely chopped, then after 10 minutes flour, pour in the broth and cook for 40-50 minutes on low heat.
2. Then drain the broth, parsley and celery, remove the mushrooms and 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 soup puree with wild mushrooms and potatoes to taste, warm in a water bath to a temperature of no higher than 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 prepare the cream of mushroom soup according to this recipe, you need to peel the potatoes and cut them into cubes. Pour in water so that it only covers the potatoes, salt, and boil until tender.
2. Finely chop the onion. Cut the mushrooms. Fry the onion in vegetable oil. Add mushrooms, salt a little. Fry until all 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
• greenery
• spices and salt

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

My fresh mushrooms and let drain water. We cut the mushrooms in any convenient way: with plates or cubes. Finely chop the onion, rub the carrots on a medium grater. We make vegetable frying in vegetable oil.Add chopped mushrooms to the pan and simmer over low heat until cooked. When the chicken soup with potatoes and mushrooms is ready, take out 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 for another 10 minutes. Then add kvass and onions and carrots fried in vegetable oil. Boil the 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 peppercorns to the broth.

Boil mushrooms for ~ 15 minutes, then remove from the pan with a slotted spoon and transfer to a colander so that the glass has 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.

In a pan with preheated vegetable oil, fry the onions until soft.

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

Put mushrooms in the pan where the onions were fried and cook, stirring, ~ 8 minutes.

Add the onions to the fried mushrooms, salt, pepper and mix.

Wash the potatoes, peel them, wash them again and cut into cubes.

Add the cubes of potatoes and mushrooms with onions to the pan, mix and cook for ~ 20-25 minutes, until the pearl barley is ready and until the potatoes are soft.

10-15 minutes before cooking, salt the soup to taste and pepper.

Add chopped greens to the prepared soup, cover and let it brew for ~ 10-15 minutes.

Serve the soup with mushrooms, potatoes and barley hot, sprinkled with fresh 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 cooked, separate from the broth and fry together with onions in 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 cooked. 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 cook this cheese soup with mushrooms and potatoes, you need to cook chicken broth. We remove the skin from the breast, rinse it well, put it in a pan and, pouring it with salted water, put it on the stove to cook. After 30 minutes, the broth will be ready, remove the meat from it, put it on a separate plate.

Carefully wash and clean vegetables for soup. Three carrots, cut the potatoes into cubes, and chop the onion, as small as possible.

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

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

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

Before serving cheese soup with mushrooms and potatoes, finely chop the dill, sprinkle the 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 soup with mushrooms and potatoes according to this recipe, you need to cook the broth from meat. 30 minutes before the meat is ready, put diced potatoes, julienne carrots and celery into the broth. Cook until vegetables are cooked.
2. 5–7 minutes before the end of cooking add chopped champignons, fried onions, salt and pepper in large slices.
3. Before serving, season the pork soup with mushrooms and potatoes, season with sour cream and finely chopped greens.

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,
• greenery.

1. To make a soup of dried mushrooms with potatoes according to this recipe, carrots and celery roots need to be cut into strips and sautéed. Boil dried mushrooms soaked in water and cut into strips. Cut the potatoes, dip in a boiling broth and cook until half cooked.
2. Add caraway seeds, mushrooms, roots, onions to sautéed flour and simmer for 6–8 minutes. Then put the dressing in the soup and bring to readiness. Add garlic, crushed parsley with salt, chopped parsley to the soup of dried mushrooms with potatoes and season with a decoction of the roots.

Rich cabbage soup with mushrooms

• 5-6 dried porcini 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 cut into 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 for 5-10 minutes.
3. Serve the 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, chop and dip in boiling water.
3. Then add rice, carrots and onions, potatoes, spices fried in sunflower oil (you can add herbs in summer).
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. To cook washed and sliced ​​russula pieces with chopped potatoes.
2. 5-10 minutes before cooking, fill this simple soup with mushrooms and potatoes with milk.

Milk soup with frozen mushrooms and potatoes

• 1 liter of water (or broth),
• 300 g quick freeze champignon,
• 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 butter (5 min).
2. Dry the 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 into a pot. Add peeled and diced potatoes, water or broth.
4. Close the pot with a lid and put the 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, cut the mushrooms into strips.
2. Put vegetables in layers in a pot: peeled and diced potatoes and onions, chopped 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 potato soup and season with sour cream.

Fresh mushroom soup

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

Put the prepared mushrooms in a pan, fill with water and cook, removing the foam, for thirty minutes. It is best when they boil for the first time, drain the water and pour a new one. Then add chopped potatoes, onions, carrots to the pan. You can add a handful of noodles and butter. Be sure to put sour cream in the soup prepared with this recipe from fresh mushrooms and potatoes and do not forget to add salt.

Mushroom soup with potatoes

• Fresh mushrooms 500 g
• Butter 2 Tbsp
• 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, peel them, cut into slices and fry with two tablespoons of butter.
2. The fried mushrooms are transferred to the pan, pour two liters of boiling water and cook on low heat for 30 minutes.
3. Cut into strips 5-6 potato tubers and 2 large carrots.
4. Parsley root and onion are cut into small cubes (vegetables are best lightly fried 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 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 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, clean the hats from the film and cut into slices. Cut and chop the legs, lightly fry and simmer. Pour everything with water (or broth) and cook for 20–25 minutes. After that add the sautéed onions, carrots and parsley root, cubes of potatoes and cook until tender.
2. Season the soup with fresh mushrooms and potatoes sour cream and dill.