The most delicious honey mushroom soup. How to cook honey mushroom soup

Honey mushrooms belong to the category of mushrooms that are ideally amenable to any type of processing. But many experienced chefs believe that the most delicious, unusually nutritious and very aromatic soup is honey mushroom soup. By the way, to prepare it you can use not only fresh, but also dried, frozen and even pickled forest products. Each of these options is worth considering in more detail.

It is best to make mushroom soup from fresh honey mushrooms. This can be done as early as the end of August, when the main season begins. It is autumn mushrooms that are able to impart the unique taste and aroma of the forest to the finished dish.

For the classic version of soup you will need a minimum set of products:

0.5 kilograms of fresh honey mushrooms;
3 liters of drinking water;
1 medium onion;
6 – 7 potatoes;
1 carrot;
a little salt and any spices;
fresh greens.

To make honey mushroom soup, you need:

Peel the potatoes, cut into large cubes, and then fill them with water and boil for 20 - 25 minutes.
At the same time, place the mushrooms in boiling water for 3 minutes. Then they should be rinsed thoroughly under running water. Small mushrooms can be left whole, and large ones can be chopped as desired.
Carefully chop the onion into cubes. You can simply grate the carrots.
Bring the measured amount of water to a boil in a large saucepan.
Place half-raw potatoes, grated carrots and mushrooms into it.
As soon as the vegetables are ready, add chopped onion.
After 7 - 9 minutes, the dish can be salted, spices and herbs can be added to it.
Turn off the fire. This soup needs to sit for a little while.

As a result of these simple steps, you get a tasty, aromatic and quite nutritious first course. The housewife will only have to pour it into plates and invite her household to the table.

With melted cheese

True gourmets believe that mushroom soup will be much tastier if you cook it with the addition of processed cheese.

For this recipe you will need:

500 grams of honey mushrooms (preferably fresh);
1 carrot;
salt;
11 stalks of celery;
1 large onion;
3 tablespoons melted cream cheese;
vegetable oil.

How to make this unusual soup correctly:

The first step is to sort out and thoroughly wash the mushrooms. If you come across specimens that are too large, it is better to cut them into pieces.
Chop vegetables (carrots, celery stalks and onions) into small cubes.
Pour a little oil (30 - 40 grams) into the soup pan. Pour chopped vegetables there and sauté them.
Add mushrooms. Fry them along with vegetables. At the same time add any spices and salt.
Pour hot water over the ingredients and slowly bring the contents of the pan to a boil.
Cook for approximately 20 - 25 minutes.
Add cheese and stir well. As soon as the mixture boils again, turn off the heat.

Unusually tender and appetizing cheese soup with mushrooms is almost ready. Just let it brew a little.

From frozen mushrooms

In winter, when fresh forest products are almost impossible to find, it is easy to prepare soup from frozen honey mushrooms.

This is done really very simply.

Before starting work you need to prepare:

400 grams of frozen honey mushrooms;
1.5 liters of water;
3 large potatoes;
1 small onion;
a little salt;
20 grams of butter;
1 carrot;
a little pepper.

Description of the soup preparation process:

The mushrooms must first be thawed, and then be sure to be washed and chopped. Small ones can be left alone.
Vegetables must first be peeled and then chopped. It is better to cut the onion into half rings, the potatoes into large cubes, and just grate the carrots.
Transfer the mushrooms to a saucepan. Then they should be filled with water and the container should be placed on fire.
After 20 minutes, when they are slightly cooked, add the potatoes. Cook for about 10 more minutes
Separately prepare the frying. To do this, heat the oil in a frying pan. Pour the onion into it and sauté for about a couple of minutes. After this, add the carrots and fry them along with the onions for another 5 - 6 minutes.
Transfer the finished roast into a saucepan.
Add salt and a little pepper. Cook after this for 10 minutes.

In general, it takes no more than ¾ of an hour to prepare this soup.

The dish turns out to be unusually aromatic and, interestingly, low in calories. For those who are trying to eat healthy, this is especially important.

Delicate puree soup from honey mushrooms

You can also make a wonderful puree soup from honey mushrooms. There can be many options here.

For the simplest of them you will need:

200 grams of honey mushrooms (fresh or frozen);
3 potatoes;
2 large onions;
250 milliliters of cream.

The whole process consists of four stages:

First you need to randomly chop the peeled potatoes and boil them in slightly salted water.
Thaw the mushrooms (if necessary) and rinse. After this, they need to be cut into pieces. Chop the onion into medium cubes. Fry honey mushrooms together with onions in vegetable oil.
Transfer them to a blender. Add boiled potatoes there. Beat it all well.
Place the resulting mass in a saucepan and pour in cream. As soon as the mixture boils, the fire can be turned off.

The ideal addition to this soup would be croutons. You can buy them in the store, but it is better to prepare them yourself. To do this, just cut a couple of pieces of white bread into cubes and dry them in the oven.

Recipe for those who are fasting

On the eve of religious holidays, when many foods are prohibited, you can always prepare lean mushroom soup.

There is one very interesting option for which you need:

450 grams of honey mushrooms (frozen or fresh);
2 onions;
4 potatoes;
2.5 liters of drinking water;
100 grams of buckwheat;
1 large carrot;
2 teaspoons curry.

To make this first course, you need:

Peel vegetables (carrots and onions), cut into cubes, and then lightly sauté in vegetable oil.
Wash the mushrooms thoroughly and cut them (if necessary).
Chop the peeled potatoes.
Pour clean water into the pan and boil it.
Add the fried vegetables, mushrooms and cook it all for about a quarter of an hour.
Add buckwheat and cook for another 5 minutes.
Add prepared potatoes. Salt and lightly pepper. Cook after this for another quarter of an hour.

The finished soup with honey mushrooms turns out to be unusually aromatic, and buckwheat gives it an original, unique taste.

From dried honey mushrooms

Some housewives are sure that none of the options described above can compare with dried honey mushroom soup. After such pre-treatment, the mushrooms acquire a special, incomparable aroma.

In this case, for the soup you will need:

50 grams of dried honey mushrooms;
4 medium potatoes;
60 grams of wheat flour;
1.3 liters of water;
80 grams of butter.

How to prepare dried mushroom soup:

Rinse the honey mushrooms, put them in a clean bowl, then add hot water and leave for about half an hour. After this, you need to strain the liquid from the mushrooms and squeeze them lightly.
Pour the remaining water into a saucepan and bring boiling water to the required amount according to the recipe.
Chop the mushrooms randomly. Place them in a saucepan with water and cook for 40 minutes. Add a little salt (to taste).
Peel and randomly chop the potatoes. Pour it into the pan and cook together with the mushrooms for another 20 minutes.
Lightly fry the flour in oil, and then dilute it by adding a little mushroom broth to the pan.
Add the prepared roast to the soup and cook for about a couple more minutes.
Turn off the fire. Let the soup simmer, covered, for 10 minutes.

This dish will be much tastier if served with sour cream and sprinkled with fresh chopped herbs.

Cooking with noodles

To make honey mushroom soup more satisfying, you can cook it with vermicelli or noodles.

For this option you will need:

250 grams of honey mushrooms (fresh);
150 grams of noodles (take ready-made or make your own in advance);
1 carrot;
salt;
25 grams of sour cream;
1 laurel leaf;
1 onion;
5 potatoes;
1 clove of garlic;
peppercorns;
vegetable oil.

We will prepare this dish step by step:

Cut the peeled potatoes into small cubes, and then put them in a saucepan, add water and put on fire.
Add carrots there too. First you need to grate it on a grater with large cells.
Chop the onion into cubes and saute it in oil in a frying pan.
Add washed mushrooms and grated garlic to it.
Pour sour cream over it all and add a few peppercorns. Simmer over low heat for 10 minutes.
Transfer the prepared roast into a saucepan. Boil it together with vegetables for 7 - 8 minutes, and then add the noodles and stir.
Add a little salt to taste. Let the contents of the pan simmer for another 5 minutes and turn off the heat.

Now the finished soup should be allowed to brew a little. After 10 - 15 minutes it can be safely poured into plates.

Homemade mushroom soup from honey mushrooms can perhaps be classified as one of the most delicious dietary soups. Treat yourself to a little lunchtime celebration with this flavorful first course.

Both meadow and forest honey mushrooms are suitable, both fresh and frozen. You can find how to properly freeze honey mushrooms for mushroom soup. This is exactly the option I will use today.

For mushroom soup with honey mushrooms, you will need the ingredients from the list: honey mushrooms, potatoes, onions, carrots, vegetable oil, salt, fresh parsley. If desired, we will use a boiled chicken egg for serving.

If you use fresh honey mushrooms, you must first sort them out and rinse them thoroughly, removing part of the stem. Whatever mushrooms you use, in their pure form they go into a pan of water to cook the broth. During the cooking process, the foam is removed, and the mushroom broth is seasoned with salt.

The honey mushrooms have fallen to the bottom - the broth is ready. After which you need to strain it, throwing the honey mushrooms into a colander.

Potatoes are cut into medium cubes.

Placed in a saucepan with mushroom broth. Boil the potatoes for 15 minutes, skimming off the foam.

While the potatoes are boiled in mushroom broth, onions and carrots are sautéed in oil until golden.

During the frying process, boiled honey mushrooms are added. The heat is increased for 10 minutes so that the mushrooms have time to lightly brown. Please note how important it is that the mushrooms are miniature and unopened. This is where the whole “zest” of our first one lies. Homemade soup with whole honey mushrooms – mmm, very yummy.

The fried mushrooms are added to the mushroom broth.

The first is brought to a boil. If desired, the mushroom flavor can be supplemented with a hint of fresh parsley. Mushroom soup from honey mushrooms is ready!

While hot, the soup is poured into deep bowls and served to the dinner table. I supplemented the soup with honey mushrooms with chopped eggs. It turned out incredible.

Happy mushroom lunch!

Mushroom soup is a delicacy that probably no one can refuse. The aromatic and rich broth, spicy taste and special aroma cannot leave anyone indifferent. This soup with honey mushrooms looks especially bright. This type of mushroom is very popular among many chefs. The soup with these mushrooms is considered one of the most delicious in the whole world, so the rules for its preparation are strictly observed and improved.

Soup with honey mushrooms: recipe

Ingredients

Potato 500 grams Fresh honey mushrooms 400 grams Onion 1 head Carrot 1 piece(s) Butter 2 tbsp. Salt 3 pinches Greenery 0 bundles Ground black pepper 2 pinches

Number of servings: 5
Cooking time: 55 minutes

Recipe for mushroom soup with honey mushrooms

To make the soup truly tasty, you need to stock up on the following ingredients:

0.5 kg potatoes,

0.4 kg honey mushrooms,

Onion 1 piece,

Carrots 1 piece,

Butter 2 tablespoons,

Salt pepper.

Stages of preparing soup with honey mushrooms

Wash and peel the mushrooms. Drain the honey mushrooms in a colander to drain excess liquid. When the mushrooms dry out a little, they need to be chopped into strips.

Pour water into a saucepan and add salt. When the water boils, you can throw honey mushrooms into it.

After 15 minutes of boiling, you need to throw chopped and peeled potatoes into the soup. The soup should cook for 30 minutes.

Fry the onions and carrots in butter until golden brown.

Add the finished roast to the soup. Let all ingredients simmer for another 10 minutes.

Add finely chopped herbs, salt and pepper.

How to prepare soup with honey mushrooms if they are frozen?

This type of mushroom is valued for the fact that in any form they are able to retain their unique taste and aroma. Honey mushrooms are not afraid of freezing. In this form they can be stored all winter. Therefore, frozen honey mushroom soup is just as tasty a dish as fresh mushroom soup.

The process of preparing such soup differs only in one process - defrosting honey mushrooms. Honey mushrooms need to be given time to completely defrost. Do not rush and pour hot water over the mushrooms.

The rest of the cooking process is no different.

Secrets of making mushroom soup:

To increase the taste, you can add bay leaf and allspice to the soup.

In order for the soup to have a special mushroom aroma, you need to choose honey mushrooms that grew in the meadow.

Mushroom soup, which will be cooked in meat broth, will have a rich taste.

Mushroom soup made from frozen honey mushrooms will be more aromatic and healthy if celery and parsley root are added to the broth.

In summer and autumn, nature gives people its invaluable gifts: berries, medicinal herbs, nuts, mushrooms. Honey mushrooms appear in our forests at the end of summer and delight us with a generous harvest all autumn, until frost. They are eaten, preserved, dried, and used as medicinal products. Honey mushroom soup is a real delicacy for the most picky gourmets!

Mushrooms are prepared for the winter in dried, pickled form, boiled and fried mushrooms are frozen, and a mushroom hodgepodge is prepared. Soups are made from fresh mushrooms and mushrooms stored for the winter; they are fried and stewed on their own and with potatoes.

Aromatic, with a unique taste, soup made from honey mushrooms is a vegetarian and lenten dish, contains proteins of plant origin, which makes it very healthy.

Methods for preparing mushroom soups from honey mushrooms

Preparing mushroom soup does not require much time or expense. You can prepare it in several ways:

soup cooked on a gas or electric stove in an ordinary saucepan - a classic cooking method;
soups prepared using modern household appliances, such as a multicooker, simplify the cooking process;
food cooked in a Russian oven, stewed with a unique taste; You can reproduce this taste in modern home conditions using an oven and clay ceramic pots.

Selection and preparation of honey mushrooms for making soup

The soup is made from various mushrooms: natural, dried, canned, pre-boiled, fried and frozen in the freezer.

Honey mushrooms collected in the forest are sorted out, leaves and blades of grass are removed, washed, boiled in several stages, after the first boiling the broth is drained, the second is used as broth.
Dried honey mushrooms are washed and soaked in two stages, the first water is drained, the second is used for broth.
Cooked and frozen honey mushrooms are thawed.
Pickled honey mushrooms are washed to remove excess vinegar.
Honey mushrooms, fried with vegetables, frozen for storage, defrosted - they are ready for quick preparation of soup.

Before cooking the soup, all mushrooms are fried in vegetable oil (sunflower, olive, corn - a matter of taste).

Additional ingredients and spices

To pre-fry mushrooms, use vegetable oil with a neutral taste and smell.
To prepare honey mushroom soups, classic spices are used: salt, pepper, bay leaf. Taken in reasonable quantities, they do not interrupt the wonderful mushroom aroma.
The addition of soft cream cheese, sour cream, and cream harmoniously emphasizes the taste of mushrooms.
The soup can be seasoned with chopped herbs and sour cream.

When collecting honey mushrooms in the forest, it is necessary to distinguish between edible honey mushrooms and false ones. Poisonous mushrooms have beautiful bright orange caps.
The first time fresh honey mushrooms are boiled in large quantities for 5 minutes (so that the mushroom aroma does not escape into the water), the mushroom broth is drained. Mushrooms are poured with a fresh portion of water, in the volume required for the broth.
Ready honey mushrooms settle to the bottom, overcooked mushrooms are soft and lose their taste and aroma.
You can cook soup from dried mushrooms all winter. Honey mushrooms are not washed before drying; they are sorted out and cleared of forest debris, put on a thread and dried in the shade. You can hang mushrooms in the kitchen. Honey mushrooms dry quickly, they are removed along with the threads, transferred to a canvas bag, and stored in kitchen cabinets.

Fresh honey mushroom soup

Soup made from fresh honey mushrooms is quickly and easily digested by the body. Adding noodles to soup increases the carbohydrate content and prolongs the feeling of fullness. The neutral taste of vermicelli and noodles does not affect the taste.

Ingredients:

mushrooms – 500 grams;
vermicelli or homemade noodles - at the discretion of the housewife (some people like thick soup, others thin);
potatoes - 2 tubers;
onion and carrots - 1 piece each;
bay leaf, salt, black pepper to taste;
vegetable oil;
butter;
sour cream or mayonnaise, herbs.

Step-by-step cooking recipe:

Honey mushrooms are pre-boiled until half cooked.
Vegetables are peeled and cut as desired.
Add potatoes and spices to a pan of salted and boiling water and cook.
The boiled honey mushrooms are cooled, cut into slices and fried in sunflower oil until the water from the mushrooms has completely evaporated; the mushrooms should be fried.
Then add chopped onions, fry while stirring, then add carrots and fry until the carrots become soft.
Fried honey mushrooms with vegetables are placed from a frying pan into a boiling vegetable broth with potatoes, spices, homemade noodles or vermicelli are added there, and boiled until the vermicelli is cooked.
The soup is seasoned with sour cream and herbs.

Another recipe for honey mushroom soup is in the video:

Frozen honey mushroom soup

Honey mushrooms retain their mushroom aroma after defrosting. Soup made from honey mushrooms prepared by freezing will help diversify your home menu in winter. The juice that comes out of the defrosted mushrooms is boiled and poured into the soup for flavor.

To prepare the soup you will need:

honey mushrooms – 500 grams;
potatoes - 2 pieces;
onions and carrots - 1 piece each;
processed cheese – 1 piece;
spices to taste.

Step by step recipe:

Vegetables are peeled and cut as desired.
The honey mushrooms are thawed (the juice is not poured out), cut into large pieces, fried, vegetables are added, and the vegetables are stewed until the vegetables have a soft consistency.
Place the fried mushroom mixture with vegetables in a saucepan with boiling water, add potatoes, spices, seasonings, salt, and cook until the potatoes are soft, since the mushroom mixture was brought to readiness by frying with the vegetables.
The cooled cheese is rubbed with shavings and placed in portions into the finished soup, stirring constantly so that the cheese does not stick together. Let the soup boil for 1 minute.

This soup does not require sour cream or mayonnaise.

Watch the video for another recipe for frozen honey mushroom soup:

Mushroom puree soup from honey mushrooms in French

Mushroom soup from natural honey mushrooms can be prepared in the form of puree, in the spirit of national French cuisine, by grinding it to a creamy mass with cream.

Ingredients:

fresh honey mushrooms – 700 grams;
potatoes - 4 pieces;
onions, carrots - 2 pieces each;
cream – 150 milliliters;
olive oil;
salt, pepper to taste.

Step by step recipe:

Boiled honey mushrooms are fried with the addition of vegetables: onions and carrots. Olive oil is used for frying.
Cook mushroom soup with potatoes, fried mushrooms and vegetables, let cool slightly.
Using a submersible blender, chop the potatoes, honey mushrooms, and vegetables to a homogeneous airy mass; at the end, gradually pour in natural cream from whole milk in a thin stream and mix.
The soup is decorated with whole mushroom caps, a sprig of dill or parsley leaves.

The soup made from forest mushrooms will be eaten with pleasure by members of the household, while remembering trips to pick mushrooms and walks through the autumn forest.

Mushroom soup is a flavorful first course that does not require any special culinary talent to prepare.

In addition, mushrooms are not just a tasty product, but also healthy, as they are optimally balanced with proteins, microelements and vitamins.

If you are worried about your figure and count every calorie you eat, then you can add vegetables to the mushroom soup. And you will get the perfect dietary dish.

Mushroom soup is an off-season dish that can be prepared at any time of the year. If you don't have fresh mushrooms, no problem. You can use frozen ones.

Several questions arise. How to properly prepare soup? What mushrooms are best to use? How many mushrooms do you need? We offer 2 simple recipes for delicious frozen honey mushroom soup that will delight all members of your family.

Frozen honey mushroom soup based on chicken broth

In many restaurants, mushroom soup is prepared using porcini mushrooms. This is due to the indescribable and rich aroma of these mushrooms, but this does not mean that other types of mushrooms cannot be used.

Soup with honey mushrooms will amaze even an avid gourmet with its taste. You just need to know a few nuances.

Required ingredients:

chicken broth (at least water) – 1 liter;
frozen honey mushrooms – 300 gr.;
potatoes – 4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
dill, parsley – 10 gr.;
salt, black pepper - to taste.

For this recipe, it is best to use pre-cooked chicken broth, but you can use plain water. Using water will make the soup lighter and more dietary, which is ideal for people on a diet or suffering from gastrointestinal disorders.

It is necessary to heat the vegetable oil in a frying pan.
Peel and chop the onion and fry until golden brown.
Peel and cut the carrots into small cubes, place in a frying pan and sauté together with the onion over medium heat for about 4 minutes.
Add frozen mushrooms to the pan.

Chef's tip: There is no need to defrost mushrooms, since when thawed they do not release enough liquid.

After being added to the onions and carrots, they must be simmered until the water evaporates. After the water has evaporated, the contents of the pan need to be fried for several minutes.
Pour chicken broth or water into a saucepan and bring to a boil.
Peel the potatoes, cut into cubes and place in a saucepan. Boil potatoes for 5 minutes.
Add the contents of the pan to the potatoes. Cook the soup for 10 minutes.
Finely chopped greens should be added to the plates.

Recipe for honey mushroom soup without broth

Even a child can prepare the soup according to the above recipe. If you want to cook something more complicated, then the second recipe is just for you! What is needed for this?

Ingredients:

honey mushrooms – 400 gr.;
water – 1.5 l.;
potatoes – 4 pcs.;
onions – 1 t.;
carrots – 1 pc.;
flour – 1 tbsp. l.;
milk – 50 ml;
vegetable oil – 2-3 tbsp. l.;
salt, spices - to taste.

In order to prepare a delicious first course, you must strictly adhere to the cooking process outlined below. Do not violate the proportions or sequence of cooking, otherwise you may be disappointed.

Step-by-step cooking process:

It is necessary to defrost the honey mushrooms and carefully drain the excess water.
Pour water into a saucepan and put on fire. Cut the potatoes into cubes and place in a saucepan, add salt to taste.
Place flour in a dry frying pan and heat over low heat for several minutes until it begins to smell nutty. Then you need to remove from the heat and let cool.

It is important to know: Roasting the flour is a very important step in cooking, without it you can spoil the soup and turn it into a sticky mass.

Chop the onion and grate the carrots. Then fry in a frying pan for 10 minutes. Pour the roast into the pan.
Place thawed honey mushrooms in a frying pan and fry for several minutes. Then put it in a saucepan, add spices.
Add milk to the flour, stir so that there are no lumps. Then pour into the pan.
After adding flour and milk, leave to cook over low heat for 5-10 minutes. Then turn off and let stand covered for 15 minutes.
The soup is served with sour cream.

Frozen honey mushroom soup will diversify the menu during fasting or a strict diet. This dish will be a great addition to any holiday table. Bon appetit!

How to make honey mushroom soup in a soup maker, see the following video: