Mushrooms do not belong to either the plant or animal world of our planet.

Their world is so diverse that one can only marvel at it!

Or try cooking some dish, for example honey mushroom soup.

Honey mushroom soup - general technological principles

Honey mushrooms belong to the category of the best edible mushrooms. The most valuable are considered to be autumn honey mushrooms, which are collected from mid-August until the first frost. Pickled honey mushrooms are more often found on sale. If it is not possible to collect these mushrooms in the forest, you can prepare a soup from pickled honey mushrooms. It is better to buy mushrooms from trusted sellers, and this is the main technological principle for honey mushroom soup, as for all other mushroom dishes.

There are some other rules for collecting and preparing mushrooms:

After collection, the mushrooms are carefully checked, sorted and cleaned. First, they cut off the very bottom part of the stem, which was in the mycelium, then soak it for a while to make it easier to clean.

For making soups from honey mushrooms, not only fresh honey mushrooms are suitable, but also dried, frozen, salted or pickled (for hodgepodge, sour cabbage soup or pickles).

Mushrooms are neutral in acid-base composition, so they can be combined with almost any food group. But most often they are combined in dishes with dairy products, which emphasize their smell and taste. Honey mushrooms go very well with poultry, buckwheat, rice porridge, and beans. Mushrooms with a lot of sautéed onions and carrots are especially tasty.

If you need to emphasize the mushroom smell of honey mushroom soup, then be sure to use dried porcini mushrooms in the dish. You can also buy a special mushroom seasoning for sale, but you must take into account that such packages contain some stabilizers and preservatives that affect the taste of honey mushroom soup. Using such seasonings, you will have to take into account the presence of salt in it, which is not always necessary for a dish. Therefore, if possible, prepare powder from dried porcini mushrooms and add it to dishes. There is no need to be afraid of poisoning - dry mushrooms, especially white ones, cannot be poisonous.

If after a walk in the forest the house smells of mushrooms, then it’s time to make honey mushroom soup. It often happens like this: there is a product and you start thinking about how to prepare it. With honey mushrooms, everything is simple. They can be used in almost any dish, even in recipes that do not include them. You can see this for yourself!

Recipe 1. Honey mushroom soup, with rice and pork ribs

Ingredients:

Honey mushrooms, dried 200 g

Rice, steamed, round 100 g

Water, filtered 3.0 l

Carrots 150 g

Ribs, lean, pork 0.5 kg

Flour, for sauteing 50 g

Cooking fat or margarine (for sautéing vegetables and frying mushrooms)

Milk, whole 100 ml (for soaking mushrooms)

Potatoes, peeled 350 g

Roots

Greens and sour cream, for serving

Preparation:

It is advisable to soak dried honey mushrooms overnight in milk with added water. Rice can be washed and soaked two hours before cooking. Place the pork ribs in a pan of cold water and begin to cook the broth. When it stops foaming, add spices, a small, whole carrot, a peeled onion, and a piece of celery. When the meat broth is completely cooked and the meat easily separates from the bones, strain it and return it to the stove. We cut the prepared vegetables: potatoes - into small cubes; dice the onion and grate the carrots. First, discard the soaked honey mushrooms through a colander and rinse them under cold water. Let the water drain and cut large mushrooms in half. Fry honey mushrooms in a frying pan in butter. After that, we send them to a pan with broth. There is no need to pre-cook the mushrooms, because dried mushrooms are not poisonous. Fry the onions and carrots in hot fat - use any to taste. After 15-20 minutes, add chopped potatoes and rice into the soup, followed by another five minutes, sautéed onions and carrots. Let it boil, cook for about five minutes, and remove the pan from the stove. Let the honey mushroom soup brew. When serving, add the meat separated from the bone to a portion plate, season with herbs and sour cream.

Recipe 2. Cheese soup from honey mushrooms

Ingredients:

Fresh honey mushrooms 0.5 kg

Seasoning, mushroom (dried mushrooms) 20 g

Water 350 ml

Cheese "Viola", soft processed (60%) 400 g

Grated carrots 250 g

Milk of any fat content 300 ml

Fat (any, to taste), for sautéing and frying 50-70 g

Mixed peppers, salt

Preparation:

Prepare the mushrooms: sort them and wash them thoroughly. Boil in a separate bowl, discard and wash the mushrooms again. Cut large mushrooms in half lengthwise. In a saucepan, in hot oil, simmer the chopped onion and prepared, grated carrots until soft. Add mushrooms to them and fry with the lid open until cooked. Transfer the contents of the saucepan to boiling water and season with mushroom powder, spices, and lightly salt. Cook for 10 minutes over low heat. Place the cheese in a blender glass, pour in the milk and blend until smooth. Pour the milk-cheese mixture into the boiling soup and wait until the cheese mixture dissolves. Add the herbs and let the honey mushroom soup brew.

Recipe 3. Cream soup of honey mushrooms, with chicken breast

Product composition:

Broth, chicken 1.25 l

Carrots 100 - 150 g

Honey mushrooms, fried 300 - 350 g

Potatoes 0.4 kg

Fat (for sautéing) 50 ml

Cream (15%) 0.5 l

Mushrooms, white (dried) 150 g

Fresh parsley leaves 90 g

Flour 70-90 g

Boiled chicken breast 600 g

Sour cream 20%, for serving 150 ml

Preparation procedure:

Boil potatoes in broth, remove them with a slotted spoon and prepare mashed potatoes. Sauté carrots and onions, transfer them to mashed potatoes and add two or three tablespoons of wheat flour to the vegetables. Blend the vegetables again with a blender. Combine the hot cream with the broth and gradually add it to the vegetable puree, continuing to whisk at low speed. When the mixture acquires the consistency of a thick sauce, pour it into a saucepan and, bringing to a boil, season with salt, dried mushrooms, and spices. Place finely chopped mushrooms, chopped parsley and boiled breast into a saucepan with honey mushroom soup. Serve with sour cream.

Recipe 4. Honey mushroom soup, in pots

Ingredients:

Muscovy duck breast 0.7 kg

Honey mushrooms, frozen 1.5 kg

Prunes 180 g

Potatoes, peeled 400 g

Sour cream, low-fat 250 g

Cheese "Dutch", hard 300 g

Carrot 200 g

Buckwheat 150 g

Purified water 3.0 l

Cooking fat (for sautéing vegetables and mushrooms)

Parsley, ginger roots

Greens (for serving)

Preparation:

Muscovy duck is a less fatty breed of duck, so it is better to choose its meat. Dip the prepared breast into cold water prepared for soup (3.5 l) and put it on the stove, cook, not forgetting to skim off the foam. When the duck is half cooked, add one small, washed onion, peeled from the top skin (not completely) and cut off the root part. To the meat broth, also add a small piece of ginger root (2 cm), cut into slices, a whole carrot (100 g) and a parsley root (chop it more thoroughly). Season the broth with bay leaves and peppercorns. When the broth is ready, remove the meat, strain it and cook the diced potatoes in it until half cooked. Cut the meat into portions.

Sort out the buckwheat, wash and dry in a dry, hot frying pan. When it is steamed and fried, it will be flavorful and cook faster.

Wash the prunes and lightly steam them with boiling water so that it is convenient to cut them into strips.

If honey mushrooms were washed before freezing, then they can be boiled immediately, in a separate bowl and in a large amount of water. Then drain through a colander, rinse again and set aside to drain, so that they do not steam later, but fry in a frying pan.

Cut carrots and onions into thin strips. Fry mushrooms and onions with carrots separately. When frying mushrooms, it is better to use vegetable oil first, and add butter at the end - the mushrooms will not burn, and the mushroom aroma will be brighter when adding butter.

Now place the prepared ingredients in order in the prepared pots: prunes, sautéed onions and carrots, buckwheat, potatoes, mushrooms. Place pieces of duck breast on top. Fill each pot with broth so that it only lightly covers the contents, add a tablespoon of sour cream and generously cover everything with grated cheese.

Pour a little water onto the baking sheet so that the honey mushroom soup is well cooked first, and when the water evaporates, it should be covered with a golden brown crust of melted cheese. Bake for a total of 15-20 minutes, based on the technical capabilities of the oven. Before serving, garnish with leaves of your favorite greens.

Recipe 5. Honey mushroom soup with beans, olives and tomato dressing - mushroom solyanka

Ingredients:

Beans, white 250 g

2 whole carrots, for cooking beans and meat and 2 pcs. for seasoning soup

Black olives, salted 200 g (net)

Honey mushrooms, fresh or frozen 0.8 kg

Canned tomatoes, 1 can per tomato (750 g)

Onion 2 large onions, for sautéing and 2 pcs. – small, for broths

Oil (preferably olive) 100 ml

Garlic 2-3 small cloves

Water (as needed)

Parsley, root and leaves

Lemon wedges (for serving)

Celery (root) – for broths

Dill, fresh – for broth and for serving

Broccoli 350 g

Sour cream (for serving)

Potatoes 350 g

Turkey breast 900 g

Preparation:

We soak the beans the day before, preferably 7-8 hours before starting to prepare the honey mushroom soup. Then you need to boil them - do this:

after boiling for five to ten minutes in salted water, drain the beans through a colander;

Fill with water again, adding celery roots, parsley and fresh dill stems;

and cook until done.

We remove all excess from the broth in which the beans were cooked, cook small cubes of potatoes in this pan, and leave them temporarily.

You can also cook poultry broth in advance, also with the roots of herbs, but in a small amount of water - the meat should be stewed rather than boiled. Cut the finished meat.

Prepare the mushrooms - boil them in a large volume of salted water, rinse and lightly dry.

Sauté broccoli florets and onions, cut into large cubes, and transfer them to a pan with beans, in which the honey mushroom soup will continue to be cooked. First, the onion is fried, and then the broccoli is added.

First fry the carrot cubes in oil flavored with two cloves of crushed garlic. Add a little sugar to caramelize the carrots and acquire a sweetish taste, then simmer until tender. To do this, pour one to one and a half glasses of tomato juice into a saucepan, in which the tomatoes were canned, and simmer the carrots until the juice thickens. Cut 5-6 canned tomatoes, finely, into cubes and add to the saucepan with carrots for a couple of minutes, just to warm them up.

We cut large pitted olives in half, and small ones can be thrown whole into honey mushroom soup.

All prepared ingredients - mushrooms, carrots with tomatoes, olives and pieces of meat, with the broth in which it was cooked - are sent to a saucepan with beans, broccoli and onions.

At this time, you should try the honey mushroom soup and season it with all the necessary spices. Don't forget to add dry mushroom powder to enhance the flavor of the mushroom soup. If necessary, add boiling water so that the ratio of solid and liquid parts is the same, bring the assembled soup to a boil and cook a little so that all the flavors combine, no more than five minutes.

Add chopped herbs to the soup, cover the pan with a lid and let it brew for a while. To serve you will need sour cream, lemon slices and some fresh herb leaves.

Recipe 6. Soup of honey mushrooms marinated with cucumbers and pearl barley

Product composition:

Pearl barley 150 g

Potatoes 400 g

Smoked meat (or pink salmon) 0.5 kg

Pickled honey mushrooms 250 g

Carrot 150 g

Water - as much as needed

Tomato paste 75 g

Sour cream (for serving)

Salted or pickled cucumbers 300 g

Celery (stem or root) 80 g

Cooking fat (for sautéing)

Garlic 3 cloves

Preparation:

Essentially, this is pickle soup. So set the salt aside. It is unlikely that it will be needed for such a honey mushroom soup. If only very, very little, in the end.

Before cooking, rinse the pearl barley until the water is clear and soak in cold water for at least 3-4 hours.

Preparing the vegetables. Cut the potatoes into medium-sized cubes or sticks. Finely grate the carrots and chop the onion thinly into strips. Cut large mushrooms; small ones - leave whole. Cut the meat or fish into strips, pickles into cubes, finely.

Place a pot of water on the stove, do not add salt, and let it boil. Throw pearl barley into it and cook until half cooked.

Following the cereal, we send potatoes with grated or finely chopped celery root.

When the potatoes are almost cooked, add pieces of smoked meat, cucumbers and honey mushrooms, let it boil, and set the pan off the heat.

Heat the fat in a frying pan, fry the crushed garlic in it first, and then sauté the onion, followed by the carrots, add one or two tablespoons of flour, sauté for another minute and pour in the tomato paste, diluted to a sauce consistency with water or broth from the soup. Simmer until thickened and until the tomato acquires a rich red hue.

Put the pan with honey mushroom soup on the fire again, boil and thicken it with tomato dressing. A minute after the honey mushroom soup boils, turn off the stove. Generously sprinkle the finished soup with herbs and close the lid. Serve with sour cream and sprinkle with herbs in a plate.

The readiness of mushrooms during cooking can be determined as follows: boiled mushrooms sink to the bottom of the pan, and raw mushrooms float.

Apart from mushroom broth made from champignons and porcini mushrooms, no mushroom decoctions are suitable for food, even if the mushrooms are edible.

Honey mushrooms are lamellar mushrooms. They have a loose cap and a dense stem. Young mushrooms also have a dense structure. If you need whole mushrooms for honey mushroom soup, use small mushrooms or mushroom legs. Caps and larger mushrooms are suitable for puree soup.

Remember to wash your hands when preparing mushroom dishes and whenever you touch raw mushrooms.

Before cooking, keep fresh mushrooms in acidified water.

Thawed mushrooms should be processed immediately so that you don’t have to throw them away.

Honey mushroom soup is tasty, easy, nutritious and varied. Don't deny yourself simple pleasures!

The Latin name for autumn mushrooms translates as “bracelet”. And this has been very accurately noticed - in the fall, the tree trunk, like a wrist, is surrounded by a ring of small mushrooms. After boiling, honey mushrooms shrink even more in size, and the soup with them looks very beautiful, as if with scattered amber beads.

It is also convenient that the mushrooms do not need to be cut, but simply rinsed thoroughly.

Forest mushroom soup will appeal to everyone - adults and children, vegetarians and meat lovers. After all, it will successfully compete with many first courses cooked in meat broth. A wonderful aroma will lift your spirits in the rainiest and gloomiest weather.

It’s a good idea to pamper yourself in the fall with this seasonal soup made from fresh honey mushrooms. Plus, they can be frozen or pickled. The calorie content of the finished dish is not at all high, only 25 kcal per 100 g of product, and this is provided that, according to tradition, the soup is always seasoned with sour cream in a plate.

Soup with honey mushrooms - step by step photo recipe

The broth from honey mushrooms turns out rich, with a clearly noticeable mushroom taste. By the way, if freshly brewed mushroom soup sits for a while, it will not lose its taste at all; on the contrary, during this time the mushrooms will saturate it even more with aromas and tastes.

Cooking time: 1 hour 0 minutes

Quantity: 6 servings

Ingredients

• Honey mushrooms: 500 g
• Water: 1.8 l
• Potatoes: 450 g
• Onion: 150 g (1 large or 2 medium onions)
• Carrot: 1 medium or 2 small
• Flour: 1 tbsp. l.
• Sunflower oil:for frying vegetables
• Bay leaf: 1-2 pcs.
• Cinnamon: pinch
• Allspice and black peppercorns:a few peas
• Fresh greens: for serving

Cooking instructions

Soup with forest mushrooms is ready. It is advisable to let it brew for 10 minutes. Then pour into portioned plates, add greens to each and you can try.

Recipe for soup with frozen honey mushrooms

Before preparing the soup, frozen mushrooms do not need to be boiled, but only rinsed well in cold water. But practice shows that they will taste better if they are boiled for at least 10 minutes and then discarded in a colander.

For this recipe you will need:

• 0.5 kg honey mushrooms;
• bulb;
• butter - 1 tbsp. l.;
• flour - 1 tbsp. l. with a slide;
• sour cream - 2 tbsp. l.;
• salt, pepper - to taste;
• 2 liters of water.

Step by step process:

1. Defrost honey mushrooms at room temperature, boil for a quarter of an hour in clean water.
2. Pour the liquid into a separate bowl; later you will use it to prepare the sour cream dressing and the soup itself.
3. Chop the onion in advance and brown it in a frying pan greased with vegetable oil.
4. Melt a piece of butter in a deep frying pan.
5. Pour flour into it and fry it over low heat until creamy.
6. Then add sour cream and stir quickly until you get a ball of flour.
7. Using a ladle, pour mushroom broth into the pan. Pour in one ladle and stir thoroughly, another ladle and stir again. Do this until you get a very liquid sour cream and flour dressing.
8. Remove the pan from the heat and pour the mixture into the pan with the remaining mushroom broth.
9. Place honey mushrooms and sautéed onions there, add salt, stir and cook for another 10 minutes over medium heat.
10. Close the lid and let sit for a few minutes.

With pickled

The peculiarity of this soup is that the mushrooms do not need to be boiled; simply rinse them under cold running water.

Place pickled mushrooms in the soup after the potatoes are completely cooked, otherwise, due to the vinegar contained in the mushrooms, they may remain hard.

• 1 cup of pickled honey mushrooms;
• 2-3 potatoes;
• 0.5 cups pearl barley;
• 1 onion;
• 1 carrot.

How to cook:

1. Pearl barley cooks rather slowly, so it must first be soaked for at least an hour in cold water.
2. After this, put it to cook along with the potatoes.
3. Chop the onion and carrots. You can add them raw along with cereals and potatoes. Or fry in oil and add at the final stage of cooking immediately after the mushrooms.
4. Add salt to the soup to taste, remembering that the salt will also transfer into the broth from the pickled mushrooms, cook for 10 minutes.
5. Then add pepper, add bay leaf and cook for another couple of minutes. Serve with sour cream.

Cream of mushroom soup

We will prepare an unusual cream of mushroom soup according to an original Italian recipe. For it you will need:

• 1-2 cups of honey mushrooms, boiled in advance;
• 3 pre-boiled and peeled potatoes;
• 1 leek stalk;
• 1 onion;
• 2 cloves of garlic;
• 3 sprigs of thyme or other fragrant herb;
• 0.5 cups cream.

For 1.5 liters of vegetable broth:

• 1 onion, washed with peel;
• 1 carrot;
• 1 stalk of celery;
• green leek leaves.

1. To begin, prepare a vegetable broth from an unpeeled onion cut in half (onion skins will give a nice amber color), carrots cut into 3 parts, a celery stalk and the green part of a leek. Boil all this in 2 liters of water for 15-30 minutes.
2. Pour a little oil into another pan, add chopped white leeks, sprinkle with thyme petals, salt and pepper and simmer for a while.
3. Chop the peeled onions, chop the garlic, add them to the leek and simmer.
4. Place mashed boiled potatoes and boiled mushrooms in a saucepan with onions, stir and pour broth over everything.
5. Bring to a boil, add cream and simmer covered for about 20 minutes.
6. Grind the finished soup in a blender until smooth.

Cream soup with cheese

An original cream soup with processed cheese and mushroom flavor will amaze guests and household members.

• 300 g honey mushrooms;
• 2.5 liters of water;
• 2-3 potatoes;
• 2 onions;
• 1 medium sized carrot;
• 1-2 packs of processed cheese, “Druzhba” type.

The more cheese you use in this recipe, the richer the flavor will be and you may not even need to add salt to the dish.

Further actions:

1. Boil the mushrooms for 20 minutes.
2. At this time, chop and sauté the onion and carrots.
3. Chop the potatoes and cook with the mushrooms until tender.
4. Add roasted vegetables.
5. Grate the cheese and add it at the last moment, when the soup is almost completely ready.
6. Boil it, stirring constantly, until the cheeses dissolve.
7. After this, beat well with an immersion blender. The peculiarity of the cream soup is its very thin consistency.

Before preparing the soup, honey mushrooms must be properly boiled. It is recommended to drain the first water 5 minutes after boiling. Then pour fresh water over the mushrooms and cook for 20-40 minutes, depending on the size of the mushrooms.

Finding honey mushrooms in the forest is not difficult. These small fruiting bodies do not tolerate loneliness, so they grow in friendly families on stumps, forest clearings and trunks of dying trees. Fresh mushrooms brought from the forest become the basis for many dishes. In addition, you can prepare many treats from frozen, dried and canned products. So, in home cooking, honey mushroom soups are considered one of the most popular dishes.

Those who fast or maintain a slim figure especially appreciate this dish. It helps saturate the body, but with a minimum amount of calories. In addition, all main meals will become complemented and rich when such soup appears on the table. In addition to the mushrooms themselves, other ingredients are added to the dish.

For variety in the daily menu, you can replace the traditional mushroom mushroom with cream soup. Its taste is quite rich thanks to wild mushrooms and cream. You can prepare cream soup from honey mushrooms all year round, because many housewives prepare fruiting bodies for the winter.

• 400 g fresh or 200 g frozen honey mushrooms;
• 400 g potatoes;
• 1 onion;
• 200 ml cream;
• 0.5 l of water;
• Salt, butter;
• Greens for serving.

Mushroom cream soup from honey mushrooms is a slight hint of French cuisine, which you can organize at home.

1. Boil fresh fruit bodies in two waters for 10 minutes. If a frozen semi-finished product is used, then it must be removed from the freezer and then put in the refrigerator for 10-12 hours.
2. Leave a few specimens whole (for decoration), and coarsely chop the remaining mushrooms.
3. Peel the onion, cut into cubes and fry in 1 tbsp. l. butter until golden brown.
4. Next, add the fruiting bodies (except for those left for decoration). Fry over medium heat for 10 minutes, then add salt to taste.
5. Bring the water from the recipe to a boil and add peeled potatoes, cut into cubes.
6. When the potatoes are cooked, add onion and mushroom frying to it, add salt to taste and simmer over low heat for another 5 minutes.
7. Remove from heat, let cool slightly and puree to a puree consistency using an immersion blender.
8. Return to the stove, pour in the cream, stir and bring to a boil.
9. When serving, garnish the finished honey mushroom cream soup with cream with whole mushrooms and chopped herbs.

Recipe for honey mushroom soup with chicken and potatoes

If you cook soup with chicken and honey mushrooms, you will be provided with a delicious lunch or dinner. A bowl of hot soup perfectly nourishes the body and warms you up during the cold season.

• 300 g honey mushrooms (boil in advance);
• 3 potatoes;
• 1.5 liters of water;
• 1 carrot;
• 4 chicken wings;
• Salt, pepper, vegetable oil;
• Greens (for decoration);
• Bay leaf.

The recipe for chicken soup with honey mushrooms is easy to prepare, so even a novice housewife can easily handle it.

Cut off the phalanges from the chicken wings and discard. Instead of wings, you can take any part of the chicken, be it ham, drumstick or breast.

Then cut the wings in half, immerse them in a pan of water and add a couple of bay leaves.

Boil for 10 minutes, during which time we peel the potatoes and cut them into cubes.

Throw it into the pan and then add the boiled mushrooms.

Peel the carrots, cut into cubes and lightly fry in vegetable oil.

Add the roast to the pan and cook the soup for about 10 minutes.

Salt and pepper to taste and turn off the stove.

Let it brew a little and serve, garnishing each serving plate with chopped herbs.

Honey mushroom soup with cream and garlic

For those who love the combination of creamy and mushroom flavors, we suggest making honey mushroom soup with cream.

• 400 g of fresh honey mushrooms;
• 1 onion;
• 1 small bell pepper;
• 1 clove of garlic;
• 4 potatoes;
• 1.5 liters of water;
• 200 ml cream (not fat);
• Salt, pepper, butter;
• Parsley (for serving).

1. Fresh honey mushrooms, after initial processing, boil in salted water for 15 minutes.
2. Pass the water through a colander and allow the mushrooms to drain excess liquid.
3. Meanwhile, place a pan of water on the stove and add the potatoes, cut into cubes or cubes.
4. Heat 20g of butter in a frying pan and fry chopped onion and bell pepper until soft.
5. Add boiled mushrooms to fry and fry for 5-7 minutes.
6. Add cream and pressed garlic, simmer over low heat for another 5 minutes.
7. When the potatoes are completely cooked, add the frying, salt and pepper.
8. Let the soup boil, then turn off the stove.
9. Serve to the table, sprinkled with chopped parsley or its individual branches.

Dry mushroom soup with eggs

When you have dry honey mushrooms on hand, making soup from this ingredient is a real pleasure. It is the dried fruit bodies that have a pronounced forest taste and aroma.

• 50 g dried honey mushrooms;
• 300 g potatoes;
• 1 carrot and onion;
• 2 chicken eggs;
• 1.8 liters of water;
• Vegetable oil, salt and favorite spices;
• 1 bay leaf.

Thanks to the step-by-step recipe with photos, mushroom soup from honey mushrooms with eggs turns out tasty and aromatic.

1. Pour dried fruit bodies with water or milk and leave to swell for several hours.
2. Then carefully cut the finished honey mushrooms into large pieces.
3. Peel the potatoes, cut them and place them in a pan of water.
4. Immediately, after the potatoes, we send the carrots, cut into cubes, to boil.
5. In the meantime, make the frying: fry the onions and mushrooms in vegetable oil until tender.
6. Place the roast in a saucepan, add salt, your favorite spices and bay leaf.
7. Lightly beat the eggs in one bowl, and then pour into the soup in a thin stream, stirring constantly.
8. Boil for a few minutes, turn off the stove and let the soup brew for a while.

Mushroom soup from honey mushrooms, cooked in a slow cooker with lentils

Mushroom soup from honey mushrooms, cooked in a slow cooker with lentils, will appeal not only to its taste, but also to its ease of preparation. After all, having such a “helper” in the kitchen, any dish can be turned into a culinary masterpiece.

• 400 g honey mushrooms;
• 5 tbsp. l. red lentils;
• 2-3 potatoes;
• 1 piece each onions and carrots;
• 3 cloves of garlic;
• A pinch of thyme (thyme);
• Vegetable oil, salt and 1 bay leaf.

A step-by-step recipe with photos will help you prepare delicious soup with honey mushrooms in a slow cooker.

1. Cut the fruiting bodies into pieces, rinse the lentils thoroughly and drain in a colander.
2. Peel the potatoes and cut into cubes or sticks 1.5 cm thick
3. Peel and finely chop carrots, onions and garlic.
4. Pour a little vegetable oil into the multi-cooker bowl and fry the carrots and onions in the “Baking” mode until tender.
5. Add potatoes and mushrooms to the fried vegetables, add water so that it covers the mass by about 3-4 fingers.
6. Add bay leaf and cook in “Stew” mode for 35 minutes.
7. Open the lid, add lentils, garlic, thyme and pepper.
8. Continue simmering the soup in the same mode for another 1 hour, 10 minutes. Before the end of the process, add salt to taste.

Mushroom soup from honey mushrooms with meat and potatoes

Soup with honey mushrooms and meat is a fairly satisfying first course, which will undoubtedly be appreciated by representatives of the stronger half of humanity.

• 200 g smoked pork ribs;
• 300 g pork or beef pulp;
• 300 g honey mushrooms (boiled);
• 3-4 potatoes;
• 2.5 liters of water;
• 1 onion;
• 1 carrot;
• Greens (fresh) parsley and/or dill;
• Salt, odorless vegetable oil.

How to prepare mushroom soup from honey mushrooms with meat?

1. Wash the pork or beef pulp, remove the film, if any, and cut into pieces of approximately 2x2 cm.
2. Place in a saucepan, add the water specified in the recipe and put on fire.
3. When the water with meat boils, add the smoked ribs.
4. Cook for 15 minutes, then add chopped potatoes, mushrooms and chopped carrots.
5. Continue cooking until the potatoes are soft.
6. Then add the finely chopped onion and boil everything together for another 5-7 minutes.
7. Add salt and pepper to taste and, turning off the stove, leave to infuse.
8. Serve garnished with fresh herbs and a slice of lemon.

How to cook mushroom soup with pickled honey mushrooms and sausage: detailed recipe

The recipe for soup with pickled honey mushrooms and sausage is vaguely reminiscent of solyanka or kharcho. This is a high-calorie, but very tasty and satisfying first course that perfectly satisfies hunger.

• 350 g pickled mushrooms;
• 350 g boiled sausage;
• 2-3 tbsp. l. rice;
• 3-4 potatoes;
• 2 tbsp. l. tomato paste;
• 2-3 cloves of garlic;
• 1 PC. onions;
• Vegetable oil;
• Salt, pepper, suneli hops;
• Sour cream and herbs for serving.

A detailed recipe will show you how to cook mushroom soup from honey mushrooms and sausage.

1. Remove the mushrooms from the jar and rinse in water, leaving to drain.
2. Meanwhile, chop the sausage into cubes or thin strips. It is better to take sausage without pieces of fat inside, then the soup will be less fatty. As for mushrooms, it is recommended to chop only large specimens and leave small ones whole.
3. Place a pot of water on the fire and let it boil.
4. Chop the potatoes into cubes and place in a pan of boiling water, followed by the washed rice.
5. While the cereal and vegetables are cooking, heat a little vegetable oil in a frying pan.
6. Add the onion and fry until it becomes transparent.
7. Add mushrooms, sausage and chopped garlic to fry, fry for a few minutes.
8. Add tomato paste, dilute it with broth from the pan, salt (if necessary), pepper and add suneli hops to taste.
9. Simmer the mixture over low heat for 5 minutes, then transfer it to a saucepan.
10. After boiling, simmer the soup over low heat for 20 minutes.
11. Serve with sour cream and fresh herbs.

Summer meadow mushroom soup

Summer soup made from meadow mushrooms will certainly appeal to those who maintain a slim figure or for some reason do not eat meat. The broth is prepared on the basis of vegetables, but you can add meat ingredients if desired.

• 250 g meadow mushrooms;
• 1 large carrot;
• 1 small onion;
• 1 medium root each of celery and parsley;
• 100 g frozen peas;
• 2 potato tubers;
• 30 g butter;
• 1.5 liters of water;
• Salt and pepper.

1. Clean the mushrooms from adhering dirt and boil for 10 minutes. in salted water, drain in a colander.
2. Meanwhile, peel the potatoes and cut into cubes.
3. Together with the carrots, cut into half rings, send the potatoes to boil.
4. Next, add parsley root, chopped into cubes, to the water with the vegetables.
5. While the broth is cooking, heat the oil in a frying pan and fry the onion and celery, which should be cut into cubes.
6. Add the mushrooms and continue to fry the mixture for about 5 minutes.
7. Then we fry the peas and, reducing the heat, simmer the mixture for another 5 minutes.
8. Add the roast to the soup, add salt and pepper, and after a few minutes turn off the stove.

Recipe for honey mushroom soup with meatballs and potatoes

No one, even the most demanding gourmets, will refuse soup with honey mushrooms and meatballs. It must be said that it is better not to add spices or garlic to this dish, so as not to interrupt the natural taste and aroma.

• 300 g prepared mushrooms;
• 3-4 potatoes;
• 1 small carrot;
• Vegetable oil;
• Greens for decoration;
• salt.

For the meatballs:

• 300 high-quality minced meat (any);
• 1 onion;
• 70 g boiled rice;
• 1 chicken yolk;
• Salt.

The recipe for honey mushroom soup with meatballs is divided into stages.

1. First of all, we make meatballs: add rice, yolk and onion, twisted in a meat grinder, to the minced meat.
2. Stir the mixture until smooth, adding salt to taste.
3. We form round meatballs and distribute them on the work surface, but so that they do not touch each other.
4. Next we deal with the broth and frying: fill the peeled potatoes with water and set to cook on the stove.
5. In a frying pan in vegetable oil, fry the carrots along with the mushrooms until tender.
6. When it becomes clear that the potatoes are almost cooked, add meatballs to it, and after another 7 minutes. add frying.
7. Salt to taste, mix and after 5-7 minutes. turn off the stove and let the soup brew.
8. Decorate each serving plate with any fresh herbs.

Recipe for honey mushroom soup with melted cheese and chicken broth

In this recipe, you don’t have to put chicken in the soup with honey mushrooms and cheese, but just make a broth out of it.

• 300 g honey mushrooms (can be pickled);
• 2 liters of chicken broth;
• 1 onion and 1 carrot;
• 5 potatoes;
• 2 briquettes of processed cheese (100 g each);
• 20-30 g butter;
• Salt, ground black pepper.

It is not difficult to prepare honey mushroom soup in chicken broth; a step-by-step description will help you with this.

1. Peel and chop all the vegetables: cut the potatoes into cubes, grate the carrots, finely chop the onion.
2. Place potatoes and ½ part of grated carrots in chicken broth and place over medium heat.
3. During this time, you can fry it: first fry the onion in butter, then add the second half of the carrots.
4. Fry until golden brown and add mushrooms, fry until tender over low heat.
5. Add the roast to the pan, stir and simmer for 10 minutes.
6. Meanwhile, grate the cheese on a coarse grater and add to the soup.
7. Keep the soup on low heat until the cheese is completely dissolved.
8. Add salt and pepper to taste and let it brew, leaving it on the stove turned off.

Recipe for forest mushroom soup with homemade noodles

Honey mushroom soup with homemade noodles is what you need for a tasty and satisfying lunch.

• 250 g of fresh forest mushrooms (boil);
• 5 potatoes;
• 150 g noodles (cook in advance);
• 1 carrot + 1 onion;
• 1 clove of garlic;
• 1 tbsp. l. sour cream;
• Salt;
• A few black peppercorns;
• 1 bay leaf;
• Sunflower oil for frying.

The recipe for forest mushroom soup with homemade noodles is described in separate stages.

1. Peel the potatoes, cut into cubes and place in a saucepan with water.
2. Add carrots, grated on a coarse grater or cut into small cubes.
3. Heat a little oil in a frying pan and fry the chopped onion.
4. Add mushrooms and garlic, passed through a press. It must be said that mushrooms for soup can be taken frozen, dried or even canned; the cooking technology will not change.
5. Stir the onion and mushroom mixture, pour in sour cream and add black peppercorns.
6. Simmer the roast for 10 minutes. over low heat and place in a saucepan.
7. Boil the soup for 7-10 minutes. and add noodles, stir.
8. Salt to taste and after 5 minutes. turn off the stove and leave the soup to steep.

Boiled autumn mushroom soup with green beans

Autumn honey fungus is the most common of all types of honey mushrooms. Despite the fact that it is classified as category 3 of edibility, when fried and boiled it is in no way inferior to porcini mushrooms and saffron milk caps. Autumn mushrooms make a very aromatic soup, and green beans add a touch of freshness.

• 300 g of autumn mushrooms;
• 4 large potatoes;
• 2 small carrots;
• 1 red bell pepper;
• 250 g fresh or frozen green beans;
• Olive oil for frying;
• 1 PC. onions;
• 1.7 liters of water;
• Salt and pepper;
• Fresh greens.

In this case, mushroom soup is prepared from boiled honey mushrooms. This procedure should be taken care of in advance, immediately after the initial cleaning.

1. Boil the mushrooms in salted water for 15 minutes, then rinse and drain.
2. After peeling, cut the potatoes into cubes and immerse them in a pan of water.
3. Add 1 carrot, previously grated on a coarse grater.
4. Place the pan on the stove and bring to a boil.
5. Meanwhile, fry the chopped onion, bell pepper and second carrot in olive oil.
6. Add chopped mushrooms and continue frying for about 10 minutes.
7. Place the roast in the pan with the potatoes and boil for 10-15 minutes.
8. Add green beans, salt and pepper to taste.
9. After 7 min. You can turn off the stove and serve the soup, garnished with herbs.

We also suggest watching a video of making soup with honey mushrooms and green beans.

Is it possible to cook soup with honey mushrooms and nettles: recipe with photo

Is it possible to cook honey mushroom soup with such a “prickly” plant? Yes, it turns out to be an easy first course that all family members will enjoy.

• 250 g frozen honey mushrooms;
• 4 potatoes;
• 1.5 liters of water;
• Fresh nettle (quantity as desired);
• A few green onions;
• Fresh dill and parsley;
• 3 tbsp. l. vegetable oil;
• Salt, ground black pepper.

A recipe with photos will help you prepare this unusual soup with honey mushrooms.

1. After peeling, place the potatoes in a pan of boiling water.
2. Boil for 15-20 minutes, then add honey mushrooms and carrots (grate).
3. Pour boiling water over the nettles, then finely chop.
4. Add to the pan and add chopped green onions, parsley and dill.
5. Pour in vegetable oil, add salt and pepper to taste.
6. Boil the soup for 10-15 minutes, turn off the stove and let it brew a little.

Delicious mushroom soup with honey mushrooms and buckwheat: recipe with photos

Delicious mushroom soup from honey mushrooms can also be prepared with the addition of buckwheat.

• 300 g honey mushrooms;
• 5 potato tubers;
• 1 carrot, 1 onion, 1 clove of garlic;
• 3 tbsp. l. buckwheat;
• 2 bay leaves;
• 1.8 liters of water or meat broth;
• Vegetable oil, salt and pepper.

A recipe with a photo will help make forest mushroom and buckwheat soup popular on the everyday table. In addition, preparing this dish is very simple.

1. Chop the mushrooms and fry along with the onions and carrots until cooked.
2. After peeling, boil the potatoes until half cooked, and then add the washed buckwheat.
3. Boil the soup for 5-7 minutes. and place the roast and chopped garlic into the pan.
4. Boil for about 15 more minutes, and then add salt, pepper and bay leaf.
5. Turn off the stove, let the soup sit for a while, and then call your family to the table.

A simple recipe for soup with pickled mushrooms step by step with photos.

Soup with pickled honey mushrooms is a very aromatic and tasty soup that no mushroom lover can resist. If you have a jar of pickled honey mushrooms in the refrigerator, feel free to cook it!

Number of servings: 6

• National cuisine: Russian kitchen
• Type of dish: Soups
• Recipe difficulty: Simple recipe

• Preparation time: 7 minutes
• Cooking time: 40 min
• Number of servings: 6 servings
• Calorie Amount: 176 kilocalories
• Occasion: For lunch

Ingredients for 6 servings

• honey mushrooms - 300 grams
• onion - 1 piece
• carrots - 1 piece
• celery - 100 grams
• heavy cream - 100 Milliliters
• greens - 1 to taste
• cheese - 110 grams

Step by step

1. My family really loves picking mushrooms, in particular autumn mushrooms, so we always have pickled mushrooms in the refrigerator, and closer to spring a dilemma arises - how to use them as quickly as possible before the new mushroom season begins? A universal method is pickled honey mushroom soup. It is prepared quite simply, from just a few available ingredients, but it turns out very tasty. I’m telling you how to make pickled honey mushroom soup, I hope you find the recipe useful:
2. First, grate the onions and carrots, preferably as finely as possible.
3. Next, the slices should be fried in olive oil until golden brown, after which the steamed mushrooms should be poured into a frying pan with fried vegetables.
4. Place a frying pan in boiling water and add a little celery.
5. Pour heavy cream over the soup and place it on low heat.
6. Lovers of greens can safely add parsley or dill to the soup.
7. After the water has evaporated by half, add the pre-grated cheese.
8. Let the soup brew for 10 minutes and you are ready to serve!
9. Bon appetit!

Many amazing dishes are prepared from mushrooms. Honey mushroom soup is rightfully considered a classic of any cuisine!

Among soups, one of the most nutritious and vitamin-filled is mushroom soup. According to many gourmets, the most delicious soup is honey mushroom soup, not only from fresh mushrooms, but also from frozen honey mushrooms.

Honey mushrooms grow mainly on stumps. They have a small cap up to 10 - 15 cm in diameter, yellowish or orange in color. It is important to remember that honey mushrooms have doubles that are not suitable for food, so when using honey mushrooms it is important to carefully inspect them. Real honey mushrooms have a ring under their cap.

Before preparing honey mushrooms, they must be boiled in two waters (put in cold water, and after it boils, drain and add another) for an hour. This is necessary to rid them of toxicity. After this, honey mushrooms can be dried, boiled, pickled, salted, baked, fried, and so on.

Variants of classic and cheese soup with honey mushrooms

Honey mushrooms are popular in different cuisines around the world; for example, many people love mushroom soup made from honey mushrooms. It can be prepared from both fresh and frozen mushrooms.

Honey mushrooms grow in large clusters on trees.

To prepare it, simple and elegant at the same time, you will need:

• 300 g honey mushrooms;
• 0.5 kg of potatoes;
• 5 tbsp. spoons of sunflower oil;
• 1 PC. carrots;
• 1 onion;
• 3 tbsp. spoons of sour cream;
• salt, pepper, herbs - to taste.

The technology for preparing the soup is simple:

1. Boil honey mushrooms for detoxification.
2. Finely chop the mushrooms, rinse thoroughly, and let the water drain.
3. To boil water. Salt it and throw honey mushrooms into boiling water. Leave to cook for 15 minutes.
4. While the mushrooms are boiling, wash, peel and cut the potatoes. It is then added to the mushrooms and together they should cook for 30 minutes.
5. During this time you can prepare the frying. Place a frying pan on the fire and heat the sunflower oil in it. Wash the carrots and onions, peel and finely chop. It's better to peel and chop the onion first. Place it in a frying pan, then finely chop the carrots and add to the already fried onions. Fry everything together for 10 minutes until it acquires a delicate golden hue.
6. When the roast is ready, add it to the soup. Add salt, pepper and herbs to taste.
7. After everything is cooked, cover the pan with a lid and let it brew for another 10 minutes. Before serving, season with sour cream.

In addition to regular soup, cheese soups are delicious with honey mushrooms. For example, pink cheese soup with mushrooms. For it you will need:

• 400 g honey mushrooms
• 500 g potatoes;
• 200 g processed or hard cheese;
• bulb;
• 1 carrot;
• salt, pepper, basil;
• 2 tbsp. spoons of tomato paste;
• 3 tbsp. spoons of sunflower oil.

Honey mushrooms should be cooked for no more than 30 minutes.

The recipe is quite simple:

1. Boil honey mushrooms.
2. Boil water, add salt, add chopped mushrooms.
3. Cut the peeled potatoes into small cubes and add to the container after 15 minutes.
4. Make a fry (finely chop the peeled onions and carrots, place in a frying pan with hot oil). Fry for 10 minutes, stirring. Add tomato paste and fry for another 3 minutes.
5. After this, add the frying to the pan.
6. Grate the cheese on a fine grater and add to the soup. Salt and pepper. Cook for another 15 minutes.
7. 5 minutes before readiness add basil.

This soup can be served both hot and cold.

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Soup from pickled or fresh honey mushrooms with noodles

You can cook not only potatoes with honey mushrooms, but also rice, pearl barley, noodles and much more. Mushroom soup from honey mushrooms with noodles, for example, can be cooked even without potatoes.

For a 3-liter pot of soup, to prepare it you need:

• 0.5 kg of mushrooms;
• 2.5 liters of water (you can use 2 if you want it thicker);
• 0.5 cups of vermicelli or noodles (more or less);
• 1 small onion;
• 1 medium carrot;
• 1 small tomato;
• butter;
• salt, seasonings - to taste;
• greens, 2 bay leaves.

Mandarin gives mushroom soup an original taste and aroma.

1. After the mushrooms have been pre-processed, they are cut (if they are small, you don’t have to cut them) and boiled for 20 minutes in boiling water, after salting it. The foam is removed.
2. While the mushrooms are cooking, finely chopped onions, grated carrots and mashed, peeled tomatoes are fried in a frying pan with butter.
3. Fry and noodles are added to boiling water. All this is prepared for another 10 minutes until the noodles are cooked.
4. 5 minutes before readiness, add greens and bay leaves.

It should be noted that these mushrooms make excellent dishes. Even if they were marinated, the original taste of the marinade will give the mushroom soup a unique aroma!

To prepare soup with pickled mushrooms you will need:

• 2.5 liters of water;
• 0.3 kg potatoes;
• 0.3 kg of mushrooms;
• 3 tbsp. spoons of sour cream or 100 g of cream;
• 1 onion;
• 1 carrot;
• 3 cloves of garlic;
• vegetable oil;
• salt, pepper, bay leaf, herbs.

1. To boil water. Add some salt. Dip finely chopped potatoes into it.
2. While the potatoes are boiling, finely grate the peeled carrots and chop the onion. Finely chop the garlic. Place everything in a frying pan with hot oil. Wait until the frying has a golden hue, add finely chopped mushrooms to the pan. Fry, stirring, 4 - 5 minutes.
3. Place the contents of the frying pan into a saucepan, salt and pepper, add sour cream or cream.
4. Bring to a boil, turn to low heat and cook for another 10 - 15 minutes.

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Benefit and versatility

Celery increases the benefits of consuming honey mushrooms.

Recipes for soups with honey mushrooms are incredibly varied. Every cook has his own little cunning secret on how to make his soup unique and unforgettably tasty.

You can cook frozen, fresh, pickled, and dried honey mushrooms in soups. They can be combined with cereals, legumes, dumplings, and so on. You can cook it in broths, decoctions and even milk! And other vegetables go well in such soups.

So, to increase the benefits of using honey mushrooms, you can include celery in the recipe. Honey mushrooms contain a lot of minerals, such as calcium or iron; many vitamins, including B2 and C.

In 100 g of honey mushrooms there are 0.5 g of carbohydrates, 2.2 g of proteins and only 1.2 g of fat. At the same time, they are very nutritious, and their calorie content is only 17 kcal per 100 g. In combination with celery, in which experts have found many vitamins (B1, A) and macroelements (calcium, phosphorus) and whose calorie content is slightly lower than that of honey mushrooms ( 13 kcal per 100 g of product), a soup made from such mushrooms will not only be tasty and healthy, but also dietary!

Besides celery, they go well with parsley. If we talk about seasonings, then even soy sauce goes well with such dishes.

It is important to remember that dishes made from honey mushrooms are a real godsend for those who fast, for vegetarians, for those who are sick and for those who are limited in time.

It can be safely given even to small children. Especially for this, there is a recipe for mushroom puree soup from honey mushrooms, which will not leave adults indifferent either.

Honey mushroom puree soup can be varied with sour cream, cream or a small amount (up to 100 grams) of finely grated cheese. Dairy products are added to the soup 5 minutes before the heat under the pan is turned off. This soup, by the way, can also be prepared from dried honey mushrooms.

To prepare it you need the following ingredients:

• 400 g potatoes;
• 400 g honey mushrooms;
• 1 small onion;
• 1 medium carrot;
• 4 tbsp. spoons of vegetable oil;
• 100 g celery root (you can do without it);
• herbs, salt, spices - to taste (for example, dill and ground black pepper).

1. The honey mushrooms are boiled (20 minutes).
2. While the mushrooms are cooking, peel and finely chop the potatoes. Place in hot fresh water and also boil (20 minutes).
3. Then mushrooms are added to the potatoes and everything is cooked together for 10 minutes.
4. Separately, peeled, finely chopped celery root is cooked.
5. Onions and carrots are grated on a fine grater. Fry for 10 minutes in hot oil.
6. When everything is cooked, mushrooms, potatoes, celery are crushed in a blender and fried. The puree is mixed in a saucepan. Salted, spices added. Then everything is filled with a small amount of water.
7. The mixture is brought to a boil. When the soup becomes thick in consistency, it means it is ready.

Mushroom dishes are simple, tasty and healthy. In addition, they are quite affordable, because now you don’t have to pick mushrooms yourself to please yourself and your loved ones: you can buy them at the market or in a store at a very reasonable price.