Mushroom soup from honey mushrooms recipe. Preparing soup from frozen forest mushrooms

Many housewives are interested in the question of choosing honey mushrooms. Which is better: fresh or frozen? Let's try to figure it out.

First, you need to clarify what varieties of honey mushrooms exist and which ones are best suited for aromatic soup. It is customary to call “real” autumn mushrooms, which occupy the third category in terms of edibility. They are very aromatic and in most cases are not inferior to more noble mushrooms in taste.

Autumn honey mushrooms are great not only for cooking soups, but also for pickling and drying.
You can also buy summer honey mushrooms (ripen in June). They can be recognized by their brown color and very pleasant aroma. Summer mushrooms are small in size, so they are perfect for preparing delicious mushroom soup. Only this type of mushroom is not used for frying.

If you want to make a flavorful mushroom soup with honey mushrooms, you can look for the meadow variety of these mushrooms. Unfortunately, they are very rare in supermarkets. Therefore, you can look at the vegetable market, where nimble grandmothers will offer you these wonderful mushrooms. Their main distinguishing feature is their spicy aroma. You can also collect this mushroom yourself, but you must distinguish edible honey mushrooms from “false” ones.

It is important to remember that false honey fungus has a brighter color than the real one. Their disputes are also different. In real honey mushrooms, they are white (autumn appearance) and brown (summer appearance). False honey fungus has spores of a greenish tint, and the controversial powder of this mushroom has a brick-red or purple hue. Therefore, if you want to make soup from frozen honey mushrooms and not end up in the hospital after tasting it, be very responsible when picking mushrooms.

If you don’t know which frozen or fresh mushrooms are better to choose for making soup, pay attention to the fact that it is the latter type of mushroom that is more aromatic. But you will also like mushroom soup made from frozen honey mushrooms.

Of all the first courses, mushroom soup is the most delicious and flavorful. It is also known that many restaurant gourmets are very strict in assessing the preparation of this dish. The most popular type of soup is mushroom soup made from honey mushrooms. You can use both fresh and frozen mushrooms for it. Therefore, dear housewives, take note of this dish, the recipe for which is given below.

Soup ingredients:

potatoes – 500 grams;
honey mushrooms – 300 grams;
sunflower oil – 4-5 tbsp. spoon;
onions – 1 pc.;
carrots – 1 pc.;
salt and pepper - to taste;
sour cream – 2-3 tbsp. spoons (to taste);
greens to taste.

Preparation:

First you need to prepare honey mushrooms. We wash them thoroughly and place them in a sieve to remove excess water. After this, they need to be finely chopped (can be either cubes or thin strips). Meanwhile, put a pan of water on low heat. When the water boils, you need to salt it and add chopped mushrooms. Let them cook for 15 minutes.
While cooking the mushrooms, cut the potatoes (into cubes or strips). Then add to the honey mushrooms and cook for another 30 minutes. If you chose new potatoes for the soup, you can boil them a little longer (5-10 minutes).
While the soup is cooking, prepare the fry. Place a frying pan on the fire, pour in vegetable oil and cut the onion into small cubes. Then grate the carrots (it’s better to do this on a fine grater) and add them to the onions in the frying pan. Fry for 5-10 minutes until the mixture acquires a golden hue.
When the roast is ready, add it to our soup. Then salt, pepper, add herbs (as much as you like, to taste). Let the soup brew for about 10 minutes, after which you can try the soup with honey mushrooms and rejoice at the appetite with which your family consumes it.

Options for preparing honey mushroom soup

If you want to please your family and friends with a delicious hot mushroom soup, you can take note of several options for preparing it. The basic recipe was listed above. But, as they say, there would be desire and imagination. Do you like to experiment?

If yes, then try making soup with honey mushrooms and cheese. For it, in addition to the main ingredients (which we mentioned above), you will need to take another 150-200 grams. cheese. It can be either processed cheese or hard Dutch cheese. It is important to know! It is best to grate the cheese and add it to boiling water 15-20 minutes before it is ready.

You can also make honey mushroom puree soup, which will help diversify your daily diet. This soup needs to be cooked in the same sequence as regular soup, only the honey mushrooms and potatoes need to be chopped in a blender. This must be done after they are boiled. Puree soup with honey mushrooms, the recipe for which is listed above, can also be taken into account by mothers. Believe me, this dish will be very useful for children.

To make the soup with honey mushrooms even more aromatic, you need to add a bay leaf (1-2 pcs.);
If you want to prepare not only tasty, but also healthy mushroom soup from honey mushrooms, the recipe can be slightly adjusted by adding another ingredient to it - a stalk of celery;
Pay attention to the type of mushrooms. For making soup, it is best to choose meadow mushrooms, they are more aromatic;
When serving the soup, you can add a little sour cream to it. The taste will become softer;
If you are a fan of oriental cuisine, you can also add soy sauce or various fish-scented additives to the mushroom soup. The soup will acquire an unusual taste and pleasant aroma;
Mushroom soup with honey mushrooms can be prepared using various decoctions: chicken, meat, vegetable.
There is also another recipe for preparing this dish: with milk (instead of water);
If you still don’t know how to cook mushroom soup, stick to the recipe and follow the order in which you add the ingredients. The final result will depend on this;
In addition to potatoes (as the main ingredient), you can add rice and vermicelli to the soup;
A wonderful mushroom soup is obtained by adding all kinds of root vegetables to the broth: parsley root or celery root. You can also pick up spices specifically for mushroom soup in the supermarket;
Mushroom soup can be served either hot or chilled. In the latter case, it is best to add chopped herbs (dill, parsley);
Basil leaves will give the soup not only a unique taste, but also emphasize the aesthetic side of the dish;
You can serve it with bread or croutons (with garlic to taste). French buns are also an excellent option;
For those who don’t know how to cook mushroom soup from honey mushrooms correctly, you should definitely add our recipe to the cookbook.

Bon Appetit or bon appetit!

Since ancient times, mushrooms have been used to prepare various dishes. They are salted, fried, pickled and used in making soups. Among the large number of cooking recipes, the most common is honey mushroom soup, which has become popular due to its aroma and ease of preparation. In the forest, this type of mushroom is found in large quantities; there are no problems buying it in the store either.

Places where mushrooms grow and their types

There are a large number of types of honey mushrooms found in nature, all of them have a strong and pleasant aroma. Mushroom pickers most often collect only 3 species:

summer;
autumn;
winter.

Despite the difference in species, their habitats are the same, mainly old, rotten stumps and dead or damaged tree trunks.

Honey mushrooms grow in large families and from one stump or tree you can collect mushrooms for several different dishes.

In addition to the growing season, there are very characteristic external differences between honey mushrooms.

The cap of summer honey mushrooms has a light brown color in the center and darkens towards the edges; in young specimens it is convex, and on the inside the plates are covered with a film. With age, the cap straightens, the film disappears and only the ring on the stem remains. The leg itself is covered with scales. Since mushrooms grow in tiers on a stump, brown spores of higher specimens may remain on the caps of the lower mushrooms.

In autumn honey mushrooms, not only the legs are covered with scales, but, unlike other species, also the caps, the color of which can be yellow-brown or gray-yellow. In size, they grow larger than other varieties of honey mushrooms; the cap in diameter can reach 10-15 cm.

In winter mushrooms, the shape of the cap is the same as in summer mushrooms, it changes with age, its color is uniform, honey. There are no scales or rings on the stem.

Collecting honey mushrooms should be taken very seriously, as these mushrooms have many poisonous counterparts. Therefore, for beginners in picking mushrooms, in order not to take risks, it is better to buy them pickled or frozen in the store.

Popular recipes

Soups with honey mushrooms are distinguished by their aroma and ease of preparation.

The most important question in how to cook honey mushroom soup is the amount of time that needs to be devoted to cooking them. Since mushrooms absorb all substances in the environment very well, they must be boiled in two waters. The first decoction, after boiling, must be drained and boiled for another hour in new water. Small mushrooms can be cooked whole, large ones can be chopped not very finely.

While the broth is being prepared, you can prepare a fry of grated carrots and not very finely chopped onions. All this is placed in a frying pan, previously greased with vegetable oil or butter to taste.

You can tell when the broth is ready by the mushrooms settling to the bottom of the pan; as soon as this happens, you can take out the mushrooms and add them to the frying pan and fry them a little over low heat.

At this time, potatoes, cut into medium cubes, are added to the broth and cooked for 10-15 minutes. The last thing to go into the pan is the frying mushrooms and the soup is brought to a boil.

Spices and herbs are added to taste. If desired, you can add chopped boiled eggs to the finished soup, and season everything with sour cream.

Thus, To prepare fresh honey mushroom soup you will need:

honey mushrooms (300 g);
onion;
sour cream 60 gr;
carrots 1 pc.;
potatoes 0.5 kg;
vegetable or butter;
spices (to taste).

These ingredients are the main ones when preparing any honey mushroom soup; depending on the recipe, various cereals, herbs and other ingredients may be added to them.

For frozen honey mushroom soup, the recipe will be exactly the same, except that the mushrooms are not boiled in two waters, but lightly fried before cooking.

Cheese soup and cream soup

You can also make soup from fresh honey mushrooms with the addition of cheese - this dish is served both cold and hot.

The products used are the same as in the classic recipe, only cheese (hard or processed) and 2-3 tbsp will be added. spoons of tomato paste.

First you need to prepare the mushrooms, peel and cut them. Honey mushrooms are dropped into boiling, lightly salted water, and after 15 minutes, diced potatoes are added.

At the same time, frying onions and carrots is prepared, after 10 minutes of frying, tomato paste is added and everything is fried together for another 3 minutes. When vegetables are ready, add them to the broth.

The grated cheese is also placed in a pan with spices in advance so that it can melt properly, and everything is cooked together for another 15 minutes. Greens can be added when serving.

Another type of first course with mushrooms is puree soups. Basic ingredients are used to prepare it. Honey mushrooms are prepared and boiled for 20 minutes. During this time, you can cut the potatoes and let them cook for 20 minutes. Add the mushrooms to the potatoes and cook together for another 10 minutes.

While cooking is happening, you can prepare the frying.

All prepared ingredients (potatoes with mushrooms and frying) are crushed in a blender. Spices and a little water are added to the resulting mixture. The mixture is put on fire and boiled until a thick consistency is obtained, after which the soup is removed from the stove.

You can top it with sour cream or cream.

Using fish and meat broths

When preparing soups using fish and meat broths, the dish acquires new taste and nutritional qualities. In addition to the main products, you will need 2-3 chicken legs.

The legs are cut and placed in a pan, leave them to cook for 10-15 minutes. While the broth is preparing, you can fry the roast and cut the potatoes. Honey mushrooms are added to the frying and fried for 3-5 minutes.

The finished roast is added to the soup, spices are added, and everything is brought to a boil. Afterwards, remove from the stove and let it brew for 30-40 minutes.

You can also make a delicious soup using fish, for example, trout with honey mushrooms. In this dish, in addition to the main products, lemon (lemon juice), millet (about 70 g), trout (500 g) and sour cream for dressing are used.

First, fish broth is prepared; for this you can use fish heads, without gills, and fins; they must be removed after the broth is ready. For convenience, you can put it in a colander and lower it into a pan, cook for 40-50 minutes, add spices.

At this time, the potatoes are fried and cut into cubes. The fish is cut into small pieces and sprinkled with lemon juice.

First add honey mushrooms to the prepared broth and cook for 30 minutes, then add potatoes and millet and cook for another 10 minutes. The fish and fry are the last to go into the pan, the soup is brought to a boil and simmered over low heat for 15-20 minutes. The soup is seasoned with sour cream when serving.

Excellent soups are also made from other types of mushrooms, which are easy enough to pick yourself or buy in a store.

One of these is frozen boletus soup, the recipe for which differs little from cooking other mushroom soups.

To prepare it you will need:

frozen boletus 400−500 g;
carrots 1 pc.;
bell red pepper 1 pc.;
onion 1 pc.;
spices;
potatoes 4-5 pcs.;
vegetable oil.

First you need to defrost the mushrooms. At this time, you can fry onions, carrots and peppers. To do this, all ingredients are chopped and fried for 10-15 minutes.

The oil can is a mushroom that is very unique in its cleaning method; the fact is that on its cap, and in small specimens and under it, there is a film that needs to be removed. Large mushrooms are chopped, small ones are used whole and sent to a saucepan to cook for 20-30 minutes along with spices. After this, potatoes are added to them, brought to a boil and cooked for another 15-20 minutes. 10 minutes before readiness, add frying.

You can serve with sour cream, garnished with herbs.

Recently, to preserve more nutrients in foods, many people use a multicooker in cooking.

To prepare soup using this device you will need:

fresh boletus 400−500 g;
onion 1 pc.;
spices;
carrots 1 pc.;
vegetable oil;
potatoes 500g.

First, the mushrooms are boiled separately for 10 minutes. Next, they need to be cooled and cut.

Cut the carrots and onions into cubes and place in a slow cooker, set to “Stew” mode for 50 minutes. After 10 minutes, 1 liter of water is poured into the multicooker bowl, and mushrooms are added for another 20-25 minutes.

At the end of the time on the multicooker timer, spices are added and the soup is left under a closed lid for an hour.

Honey mushroom salad

Pickled honey mushrooms are usually used to prepare appetizers and salads. There is no need to do any processing, they are already ready for consumption.

For the simplest recipe you will need:

pickled honey mushrooms 200 gr;
carrots 2 pcs.;
olive oil;
potatoes 2 pcs.;
sweet bell pepper 1 pc.;
spices to taste.

Boil carrots and potatoes, peel and finely chop. Small honey mushrooms look better whole; large ones can be cut together with sweet peppers. Mix everything in a deep bowl, add the desired spices and olive oil.

If you don’t have pickled mushrooms on hand, you can use frozen mushrooms. How mushrooms are prepared for consumption after freezing has already been discussed. You can use honey mushrooms boiled in salted water or fried in the salad. Otherwise, the recipe is no different from the recipe with pickled mushrooms.

Attention, TODAY only!

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:

Mushroom dishes have long been considered a gourmet delicacy, which is why the attitude towards them has always been special. They were fried, dried, salted, and residents of the northern regions successfully froze them and used fresh and aromatic reserves throughout the long winter. Perhaps it was from there that the aromatic soup made from frozen honey mushrooms has survived to this day.

It’s not difficult to prepare such a soup, and it’s also an additional chance for the housewife to show off her skills. The aromatic first course will not leave anyone indifferent, and there are several recipe options, each of which is good in its own way.

Before you start preparing the first course of frozen honey mushrooms, the mushrooms should be properly processed for subsequent cooking. It is recommended to defrost honey mushrooms in natural conditions, for which culinary experts consider the bottom shelf of the refrigerator to be the most successful option.

The frozen product is removed from the freezer and placed in the refrigerator overnight.

Thawed honey mushrooms are thoroughly washed with cold running water and placed in a colander to drain excess liquid.
Mushrooms are cut into equal small pieces.
The container for subsequent preparation of the first dish is filled with water and brought to a boil.
Dip the mushrooms into boiling water, add a little salt and boil the mushrooms for half an hour.

After the mushrooms have boiled, the broth is ready for further preparation of the first course. You can cook mushroom soup from honey mushrooms according to different recipes with the addition of the most unexpected ingredients.

Classic recipe

The simplest and most nutritious dish is considered to be the first dish of honey mushrooms, prepared according to the classic recipe. This option has long roots and contains the simplest and most affordable ingredients, which is especially important for those who prefer traditional Russian cuisine.

It is recommended to start preparing the classic mushroom soup with honey mushrooms by preparing the main ingredients:

half a kilogram of potatoes;
300 g. frozen honey mushrooms;
onion head;
five tablespoons of vegetable oil;
medium sized carrots;
sour cream;
fresh herbs;
spices and salt to taste.

This stew is prepared following a certain sequence of actions:

Diced potatoes are added to freshly cooked mushroom broth, brought to a boil and left on the lowest heat.
Chop the onion and grate the carrots on a medium grater.
Fry the onion in hot oil until transparent, then add the carrots and sauté the vegetables over low heat until golden brown.
If the potatoes are almost ready, then add fried vegetables to the soup. The first dish is cooked until the potatoes are fully cooked, seasoned with spices and herbs. After turning off, the soup should steep for 10 minutes, then it can be served.

This mushroom soup made from frozen honey mushrooms is topped with sour cream immediately before eating. You can replace sour cream with mayonnaise or yogurt, but according to the classic recipe, this soup is served with sour cream.

An equally interesting option is the recipe for the same soup with honey mushrooms, the preparation of which differs slightly in technology.

Second version of the classic first course

The ingredients for the first course will be the same as for a simple classic mushroom broth. But they prepare it by following a different sequence of actions:

Strain the mushrooms out of the cooked broth with a slotted spoon, set them aside, and allow a little excess liquid to drain off.
Potatoes, cut into small cubes, are added to the mushroom base, brought to a boil, reduced heat and simmered, adding a small bay leaf.
Fry the onions and carrots until half cooked, add the mushrooms and fry the mixture until the honey mushrooms are browned.
When the potatoes are cooked, add the mushroom frying and bring the soup to a boil, then immediately turn off the heat and add finely chopped greens.

This soup with frozen honey mushrooms is served to the table after it has been infused for a quarter of an hour. Season the dish with chopped boiled egg.

Cheese and mushroom option with chicken

A nutritious, high-calorie and somewhat exotic soup is made from frozen honey mushrooms, cooked with the addition of chicken breast and smoked cheese.

You will need significantly more ingredients for this first course than for the classic version with honey mushrooms, but the taste, nutritional value and calorie content of this option are noticeably different. For the soup you should prepare in advance:

half a kilogram of chicken breast;
half a kilogram of sausage cheese;
kilogram of frozen honey mushrooms;
onion head;
herbs, salt, spices;
medium sized carrots;
butter.

Soup with honey mushrooms, chicken and cheese is prepared following the following sequence of actions:

Add chicken breast, cut into small cubes, to the freshly brewed mushroom broth with honey mushrooms and bring to a boil.
Add diced potatoes, boil again, reduce heat to low and leave the soup to simmer over low heat.
Onions are fried with carrots in butter until golden brown and added to the first dish.
The cheese is cut into small cubes and placed in the dish immediately after the soup begins to gurgle after frying.
Boil for five minutes, season with finely chopped herbs and spices. After turning off, the dish should be allowed to brew for a quarter of an hour and it can be served.

You can diversify this dish by turning it into a puree soup. To do this, after cooking, grind the ingredients using a blender. This first course turns out to be satisfying and nutritious, but chefs do not recommend eating it in the afternoon, as it is difficult to digest.

Honey mushroom soups, prepared according to classic recipes, can be served for dinner, lunch, and even for a Sunday meeting with friends.

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.