1. Pour water, put it on the stove, and in the meantime, cut frozen straws or slices (if hard to cut, thaw a little, if not, do not) Water boil, put mushrooms ... cook for half an hour, then put potatoes. Slightly save on the pan (on what you like ... on sunflower (I do this) or on cream) onions ... put it in the soup. Add greens ... ukrom. parsley, laurel. When you put the potatoes, leave pieces 2 uncut ... it boils down and the soup will be rich or pushed. Serve with sour cream.
  2. Wash beef brisket, cut into pieces and in boiling salted water, periodically removing the foam for 1 hour.

    3. bulb onion medium 1 piece

    carrots 1 piece

    Meal preparation method: how to cook Mushroom soup  from frozen mushrooms.

    In our family, it was always customary to go for mushrooms in the fall, and collected mushrooms - freeze and dry, so that you can cook mushroom dishes for a whole year and add them to food (for example, in roasts), which are very nutritious and contain a lot of protein. I want to tell you a simple mushroom of frozen mushrooms, which has already been tested over the years. Peel the onions, chop them into cubes, peel the carrots and grate them on a coarse grater. Now heat the vegetable oil in the pan and pass carrots and onions in it. Mushrooms or any other mushrooms thaw, rinse and add to the pan to the onions and carrots. Extinguish slightly. Now put the chopped potatoes into a soup pot, fry, cover with water and cook. When the soup is almost ready, add the melted chopped cheese and raw egg. Stir, add salt and black pepper to taste and cook for another 5 minutes. Pour into plates and garnish with greens such as parsley. Enjoy your meal!

  3. defrost, cut, fry with onions. onions - by the number of half the mushrooms. boil water, put chopped potatoes and carrots salt and cook - water - to cover the vegetables and 3 cm. add salt pepper bay leaf pepper peas. . add mushrooms. pour cream into a glass and dilute a couple of flour in them. pour in a thin stream into the soup, stirring all the time so that no lumps appear to bring to the boil all the time interfering. enjoy your meal
  4. honey mushrooms are better at frying. as well as the usual mushroom soup

Mushrooms are a delicious and nutritious product, from which you can prepare many different dishes. The simplest is mushroom soup. I offer very quick recipe  cooking soup from honey agaric.

For four servings we will need: 200 grams or frozen mushrooms, 1 onion, 1 carrot, 2 potatoes, vegetable oil, spices and herbs.

Put boiled potatoes in boiling salted water (1.5 liters), fry carrots grated on a coarse grater and finely chopped onions on a small amount of vegetable oil. When the potatoes are boiled, put the mushrooms first in the pan, after 5-7 minutes the onions and carrots. Add the bay leaf, black pepper, greens - dill, parsley, salt to taste.

To the table, the soup of honey agarics is served with sour cream. Cooking it in reserve and in the refrigerator is not recommended for the reason that the heated soup loses its taste. It is better to immediately calculate the number of servings and cook the dish at a time.

The preparation of the soup will take a maximum of 20 minutes, and the household and guests will appreciate the culinary abilities of the hostess.

It is best to cook the soup in the morning or at lunchtime, because mushrooms are heavy enough to digest food and it is not recommended to eat them for dinner.

Enjoy your meal!

How to cook lean mushroom soup with and buckwheat

mushroom soup with honey agarics and buckwheat

Mushroom soup with honey agarics and buckwheat  - A simple recipe for a delicious lean soup. But instead of vermicelli, as usual, mushroom soups are prepared, I suggest adding buckwheat. By the way, the combination of honey agarics with buckwheat gives this dish an awesome and unforgettable taste.

The following will be requiredingredients

  • Mushrooms mushrooms (you can take frozen) 450 gr. ;
  • 4 potatoes;
  • carrot large 1 piece;
  • onion 2 onions;
  • buckwheat 100 gr.

Instructions for cooking mushroom soup with buckwheat

  1. Chop the onions and carrots (diced), put the chopped vegetables in a frying pan with vegetable oil and fry slightly until light golden brown.
  2. 2.5 l. water set on fire, when the water boils, we send there carrot-onion mixture.
  3. There we also place the previously washed and chopped honey mushrooms. Cook for 15 minutes.
  4. Next, add buckwheat and leave on the fire for another 5 minutes.
  5. Now it's time to add prepared peeled and chopped potatoes. Soup salt and pepper to taste. We continue to cook another 15 minutes until the potatoes are ready.

Delicious fragrant mushroom soup with mushrooms and buckwheat is ready, you can get spoons!

Soup with honey agarics - simple and unique

Soup with honey agarics

Of all the first courses, the most delicious and fragrant is mushroom soup. It is also known that many restaurant gourmets are very strict about the assessment of the preparation of this dish. The most popular type of soup is exactly mushroom soup from the experience. For it, you can use both fresh and frozen mushrooms. Therefore, dear hostesses, take note of this dish, the recipe of which is given below.

Ingredients for soup:

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

Recipe - soup of honey agaric:

First step:

First, you need to prepare the fungus. Thoroughly wash them and put them in a sieve so that excess water is gone. After that, they need to be finely chopped (can be both cubes and thin straws). Meanwhile, put the pot of water on a small fire. When the water boils, you need to salt and pour the sliced ​​mushrooms into it. Leave them to cook for 15 minutes.

Second step:

During cooking, cut potatoes (diced or strips). Then throw to the mushrooms and cook another 30 minutes. If you chose new potatoes for the soup, you can boil it a little longer (5-10 minutes).

The third step:

While the soup is boiling, cook fry. Put the pan on the fire, pour vegetable oil and cut onion in small cubes. Then rub the carrot (better to do it on a fine grater) and add to the onions in the pan. Fry for 5-10 minutes until the mass gets a golden hue.

Fourth step:

When the roast is ready, add it to our soup. Then salt, pepper, add greens (you can like it to taste). Let the soup stand for about 10 minutes, after which you can taste the soup with mushrooms and enjoy the appetite for which it is consumed by homemade ones.

Many housewives interested in the question, which concerns the choice of honey agaric. Which is better: fresh or frozen? Let's try to figure it out. First, it is necessary to clarify which species of honey agarics exist and which are best suited for a fragrant soup. It is accepted to call “real” autumn mushrooms, which, according to the degree of edibility, occupy the third category. They are very fragrant and in most cases are not inferior to more noble mushrooms in taste. Autumn mushrooms are great not only for cooking soups, but also for pickling and drying.

You can also buy summer 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 making a delicious mushroom soup. Only this type of mushroom is not used for frying.

If you want to cook flavored mushroom soup with honey mushrooms, you can look for a meadow variety of these mushrooms. In supermarkets, unfortunately, they are very rare. Therefore, you can look at the vegetable market, where nimble grandmothers will offer you these wonderful mushrooms. Their main feature is the spicy flavor.

You can also collect this yourself, but it is necessary to distinguish edible mushrooms from the "false". It is important to remember that the false witch has a brighter color than the real one. Disputes them also differ. In real experiences they are white (autumn look), and brown (summer look). A false honeydew has spores of a greenish hue, and the controversial powder of this mushroom is distinguished by a brick-red or purple hue. Therefore, if you want to cook the soup from the frozen mushrooms and not turn out to be tasting in the hospital, take the mushroom collection very responsibly.

If you do not know which is better frozen or fresh mushrooms to choose for cooking soup, pay attention to the fact that the latter type of mushrooms is more fragrant. But the mushroom soup from the frozen mushrooms is also to your taste.

If you want to please your family and friends with a delicious hot mushroom soup, you can take note of several cooking options. The basic recipe was listed above. But as they say, there would be desire and fantasy. Love to experiment? If so, try cooking soup with mushrooms and cheese. For him, you will need in addition to the main ingredients (which we mentioned above) to take another 150-200 grams. cheese It can be both processed cheese, and hard Dutch cheese.

It is important to know! Cheese is best grated and added to boiling water for 15-20 minutes until cooked.

You can also cook soup puree of honey agaric, which will help diversify your daily diet. Boil this soup should be in the same sequence as the usual, only the mushrooms and potatoes need to grind in a blender. This should be done after they boil down. Puree Soup  With honey, the recipe of which is listed above, you can take note of the mothers. Believe me, such a dish will be very useful for children.

- To make the soup with honey agarics even more fragrant, you need to add bay leaf (1-2 pieces);

If you want to cook not only delicious, but also healthy mushroom soup from the experience, the recipe can be slightly adjusted by adding another ingredient to it - the celery stalk;

Pay attention to the type of mushrooms. For the preparation of the soup is best to pick mushrooms, they are more fragrant;

Serving the soup on the table, you can add a little sour cream into it. The taste will become softer;

If you are fans eastern cuisine, in the mushroom soup, you can also add soy sauce  or various additives that have the smell of fish. The soup will acquire an unusual taste and pleasant aroma;

Mushroom soup with honey agarics can be cooked on various broths: chicken, meat, vegetable. There is also another recipe for cooking this dish: in milk (instead of water);

If you still do not know how to cook the mushroom soup from honey agaric, follow the recipe and follow the sequence of adding ingredients. From this will depend on the final result;

In addition to potatoes (as the main ingredient), rice and noodles can be added to the soup;

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 in the supermarket specifically for mushroom soup;

Mushroom soup can be served both hot and 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 a great option;

For those who do not know how to cook mushroom soup from the experience again, you must add our recipe to the cookbook.

Bon Appetit or Bon Appetit!

How to cook soup again :: step by step cooking a real recipe, :: food :: kakprosto.ru: how easy it is to do everything

Cooking recipes soups  enough. After all, all these dishes have a positive effect on digestion. No lunch is complete without liquid, be it soup or soup. Vegetables contained in the first dishes, stimulate the activity of the digestive glands, contribute to the stimulation of appetite. Soups can be both hot and cold. These dishes are cooked in meat, fish and mushroom broths. Highly tasty soup  can be cooked from honey agaric. It is very healthy and low in calories.

Mushroom soup from honey agaric

It is a pleasure to cook soups from mushrooms, not for long, satisfying and tasty. Especially happy in this regard, mushroom soup from the experience. The small mushrooms themselves look beautiful on a plate, and cooking recipes  cooking soup only I myself know three. Sure that you know several options for this dish.

Cooking method: how to cook mushroom soup from honey agaric.

I share the recipe for such a simple meal, even if you don’t ask to do it, but I’m just bursting with the desire to share it with someone. We take mushrooms, wash, if you have frozen - thaw, if salted, they should be soaked. Pour water into a saucepan, throw in mushrooms and cook 40 minutes of commercials. But here we must make a reservation that if you do not have on hand, neither potatoes nor buckwheat, then you can make soup and flour. To do this, fry the flour a little in a dry griddle, dilute cold water  and add to the soup. Onions and carrots to overcook and there. If there is a potato, then cut it into cubes, if there is buckwheat, sort it out and wash it. Soup, naturally salt and cook until potatoes or buckwheat are cooked, and serve on the table, sprinkled with herbs and sour cream.

Helped: Lana P

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Mushroom soup

Nastya, thank you for this wonderful soup! Yesterday I cooked mushroom soup for the first time in my life. Almost according to your recipe, I changed it a bit with the comments. Cooked from frozen and mushroom smell almost was not (I think it's in the mushrooms, from wild mushrooms  would be much better). I also overcooked the carrots and onions before putting them in the soup. I didn’t have parsley root (I was looking for it in stores especially now), so at the end of the cooking I put some finely chopped fresh parsley. It still turned out very tasty! Thanks again! My beloved person loves soups very much, and thanks to your site I can delight him with delicious dishes!

Mushroom soup with honey agarics: how to cook - culinary tips for those who like to cook delicious - the owner of a note - cooking - ivona - bigmir) net - ivona - bigmir) net

In late summer and autumn, cute small fungi appear on the rotten stumps in the forest. Garlic is one of the most delicious plum mushrooms, second in taste, perhaps, only to saffron milk mushrooms and wheat mushrooms.

Such useful mushrooms

Read also: Mushroom Soup: Top 5 Recipes

Mushroom pickers and mushroom pickers appreciate the mushrooms also because these elastic mushrooms can withstand transportation - they do not crumble and do not break. It is also easy to process these mushrooms, it is only important to bring the mushrooms to readiness - the under-cooked mushrooms are poorly absorbed and can even cause poisoning in people with sensitive stomachs.

Types of honey agaric

Autumn mushrooms are called real. According to the degree of edibility, these mushrooms are assigned the third category, although the taste of autumn mushrooms is often not inferior to more noble mushrooms. Autumn mushrooms collected from late August to October. This mushroom is great for drying, pickling, frying and boiling soups.

The mushroom first course is boiled from both freshly harvested and dried or frozen mushrooms. Soup from honey agaric - delicious, healthy, easy to prepare, almost everyone loves it. You can use directly collected mushrooms, you only need to sort them out, cut off the tips of the legs, wash thoroughly. You can use the recipe of dried or frozen mushrooms.

You can cook it in chicken or meat broth, but the mushrooms are so distinctive, tasty, fragrant, that you can do without broth.

Ingredients like any other soup:

  • Potatoes, a few pieces so that it does not turn out liquid;
  • Onions, roasted in sunflower oil;
  • Vermicelli.

The prepared mushrooms are boiled for a few minutes in boiling salted water to taste, then potatoes are put there, cut into small cubes, and then fried onions. All this boils on medium heat until the potatoes are tender. A little vermicelli is filled up, brewed for another 5 minutes. Just before switching off the hotplate, the dish is dressed with finely chopped dill and parsley. In a plate you can put sour cream or mayonnaise - an amateur. Vermicelli can be replaced with rice, buckwheat or barley.

For example, a recipe with buckwheat: mushrooms boiled in water, salted to taste, about half an hour, added buckwheat and raw onions, cut into rings. As soon as the buckwheat is ready, a glass of milk is poured in there, greens are poured.

Variations are allowed. So, if the onion is fried, then you can also add grated or finely chopped carrots. You can add to the finished dish green peaseason with black pepper. In any case, the mushroom soup will be the most delicious dishcontaining, in addition, a lot of vitamins, proteins.

Mushroom soup puree

One of the varieties of such dishes is mushroom soup from the experience in the form of mashed potatoes. To get it, it is necessary to boil the mushrooms in salt water, then separately - potatoes (add a bay leaf to it). Fry the onions and put the mushrooms in the pan. When fried, mix everything and beat with a blender or mixer. Pour this mixture with the resulting broth from under the potatoes (bay leaf clean), boil, season with greens, let it brew and cool slightly. Add butter. This dish is filled with sour cream or cream.

If you want to cook mushroom dish  on meat or chicken broth, you may like a recipe that uses celery: peel it and cut it into thin strips, fry using vegetable oil. Mushrooms cook until finished condition. Celery, mushrooms, and raw potato cubes are put into a saucepan with boiled salted broth. Add a little oatmeal. When everything is soft, pour the fennel, parsley, and cilantro.

In addition to fresh mushrooms, you can take and pickled or use frozen, in the same combinations.


Proportions when cooking such dishes

The average ratio of components that are put in the mushroom soup from the experience:

  • Mushrooms - 250-300 grams;
  • Potatoes - 1 large tuber;
  • Onion - 1 small head;
  • Water or broth - 3-4 glasses;
  • Groats or vermicelli - 3 spoons.

Among the soups one of the most nutritious and filled with vitamins is mushroom soup. According to many gourmets, the most delicious is the soup of honey agaric, not only from fresh mushrooms, but also from ice cream. Let's look at the recipe for frozen soup soup.

Main ingredients

Ingredients:

  • Potato - 0.5 kg
  • Honey agarics - 0.3 kg
  • Vegetable oil - 5 tablespoons
  • Onion-turnip - 1 piece
  • One big carrot
  • Salt, pepper and other spices - to taste
  • Sour cream - 3 tablespoons
  • Favorite greens.

Step-by-step recipe for soup with frozen mushrooms

First, you must first prepare the mushrooms - defrost, rinse them and put in a colander in order to drain the excess water. Then be sure to chop the mushrooms finely. At this time, put the pot of water on the stove. As soon as the water starts to boil, you will need to add a little salt there and cover the sliced ​​mushrooms. Let them cook for about 15 minutes.

Meanwhile, cut the potatoes. Add diced potatoes to a saucepan and cook for about 30-40 minutes. Set aside for this time the saucepan on the far burner so that it does not disturb you, because now we will move on to the second main component of the soup - frying vegetables.

While the base for the soup is cooked, prepare the frying. Put the pan on the fire, pour in the sunflower oil and cut the onions into small cubes. It is necessary to fry it to transparency, and only then add grated carrot to the onions. Fry until golden brown. This roast gives the soup a special flavor the aroma of roasted onion. Just do not overcook in any case, otherwise the onions will give the soup only a burning smell!

When frying is ready, add it to the mushroom soup with frozen mushrooms. Now add salt, pepper and chopped greens. Then let the soup stand for about 10 minutes.

Cheese Mushroom Soup

Love to experiment? If so, then try to cook the soup with frozen mushrooms and cheese. You can take for this and processed cheese, and durum cheese, for example, Parmesan.

You can also cook the soup of frozen mushrooms. It is prepared in the same way as the usual mushroom soup with frozen mushrooms, but then, when the soup is ready, you need to chop the mushrooms and potatoes in a blender. This soup is best served with coarse greens and crispy white loaf.

In the soup with honey agarics, you can add various spices, for example: sweet peas, bay leaf, savory, cloves, basil. These spices will give the soup a special spicy, refined flavor.

Recently, the soup with frozen mushrooms served with croutons in a special garlic sauce or dressing. To make them, cut any black bread into portions, skip the garlic through a meat grinder or garlic press. Then put the bread to roast in the sunflower or olive oil  on the griddle. At this time, add some garlic, add some vegetable oil, salt and any greens. At the end of the bread roast, add the resulting garlic dressing. Hurray, toasts are ready!


However, in no case perebarschiv with garlic is not worth it, because the smell of garlic can overshadow the entire bouquet of aromas of mushroom soup. Also, sour cream is added to the mushroom soup with mushrooms to make the taste soft, and those who watch their figure and consider the mushroom soup to be very high in calories can add a celery stalk that has a negative calorie content (when it is digested, more calories are spent than it contains ).

And for lovers of hearty meals, there are options for mushroom soup in meat, chicken and even fish broth. Only true meat lovers will most likely appreciate this soup. As a base for soup, instead of potatoes, you can use rice or noodles. Remember to wash the rice several times in cold waterotherwise the soup will change the texture!

There is the option of serving mushroom soup with frozen mushrooms in a chilled state. In this case, it must be served with sour cream and dill. This option is especially good in the summer heat. To better understand how this dish is prepared, look at the recipe of the mushroom soup from frozen mushrooms with a photo.

I hope you liked this recipe and you learned how to cook mushroom soup with frozen mushrooms. Enjoy your meal!

Details

Diversify a familiar family dinner and prepare a magnificent soup from fresh mushrooms for your relatives. In expensive restaurants this dish is in great demand. Create a cozy atmosphere at home and cook a tender soup of honey agaric. Relatives will appreciate your efforts and will be grateful to you for a delicious family dinner.

View our simple recipeswhich even the beginning hostess will cope with and will add the available available recipes to the home cookbook.

Fresh honey soup

Ingredients Required:

  • fresh honey fungus - 300 g;
  • potatoes - 0.5 kg;
  • onions - 1 pc .;
  • carrots - 1 pc .;
  • vegetable oil - 5 tbsp. l .;
  • sour cream - to taste;
  • greens - 0.5 beams;
  • spices and salt to taste.

Cooking process:

Mushrooms are sorted and rinsed under running water in a colander, let the liquid drain. Cut the mushrooms into arbitrary pieces. Pour purified water into a saucepan, bring to a boil and salt, if desired, you can throw a couple of leaves of laurel.

Now throw the mushrooms into the water and boil for 15 minutes.

During this time, peel the potatoes, rinse well and chop. After a specified time, add the potatoes to the mushrooms and continue to cook until the potatoes are soft. Peel and chop onions and carrots.

Passe the vegetables in vegetable oil until golden. When the potatoes are soft, throw in the soup fried and mix. Add salt and spices to your liking. Send the chopped greens and mix again.

Bring the soup to a boil and remove from heat. Cover and let the dish infuse. Pour into portions and serve with sour cream.

Fresh mushrooms soup with buckwheat

Ingredients Required:

  • fresh honey fungus - 300 g;
  • buckwheat - 3 tbsp. l .;
  • milk - 100 ml;
  • greens - 0.5 beams;
  • spices and salt to taste.

Cooking process:

Carefully select the mushrooms, rinse well and cut into arbitrary cubes or straws. Put prepared mushrooms in a saucepan and cover with purified water. Cook mushrooms for 40 minutes.

Now take the buckwheat, rinse and send to the pan to the mushrooms in 40 minutes. Peel onion and cut into half rings, throw in a saucepan. Add salt and the desired spices, stir and cook until the buckwheat is soft.

At the end of the preparation, pour in the milk and add the chopped greens, stir and bring to the boil. Cover and let the dish infuse. Pour the soup into portions and invite everyone to the table.

Fresh soup with meat

Ingredients Required:

  • fresh mushrooms - 500 g;
  • beef - 300 g;
  • carrots - 1 pc .;
  • greens - 1 bunch;
  • onions - 1 pc .;
  • semolina - 1 tbsp. l .;
  • butter - 1 tbsp. l .;
  • spices and salt to taste.

    • Cooking process:

    To start, boil the broth. To do this, wash a piece of beef, cover with water, to taste add bay leaf, parsley root and celery. Cook until cooked meat. Then strain the broth, and cool the meat and divide into portions.

    Filtered broth again bring to a boil. Peel and chop onions and carrots. Put the vegetables in a pan with butter and pass through.

    Mushrooms thoroughly rinse, cut into arbitrary cubes and add to the pan to the vegetables, then send the meat. Blend ingredients until tender. Slowly add to boiling broth. semolina, constantly stirring, so as not formed lumps.

    Now send the broth meat with mushrooms and vegetables. Stir, add salt and desired spices, add chopped greens and remove from heat. Cover the soup with a lid, so that it is present, and serve on the table.

    Good appetite.



If you like mushrooms, it means that they will suit you in any way. Do not think, I in no way urge to use these gifts of the forest raw, such actions are dangerous for health and for life. But already from boiled mushrooms, you can cook a lot of dishes, starting with the usual salad, dressed with sour cream, and ending with puffed snack cakes. However, in order to put some kind of mushroom dish on the table, you first need to deal with the mushrooms themselves: carefully sort them out, wash them, boil them, and then - what’s enough culinary imagination.

In the fall, in addition to putting a couple of jars of pickled mushrooms, I definitely put some of them into the freeze. You have no idea how tasty and fragrant they are on a cold winter day! In order not to bother with them later, I freeze already in boiled form. Therefore, when I or my home wants mushrooms, I take them out freezer compartmentI throw it in a colander and let it unfreeze. Some mushrooms, such as aspen mushrooms, brown boletus, are saturated with excess moisture, so they need more time to defrost, at least overnight. For experience, enough for a couple of hours. As a result, my mushrooms are ready to please my family with a tasty dish, for example, such as mushroom soup from.



How to cook mushroom soup with mushrooms


I do not know any more soup, which would be prepared faster than the mushroom. Judge for yourself, mushrooms are boiled, vegetables need to be ready for 30 minutes and 10-15 minutes plus for languishing. But first things first.
Thawed mushrooms are shifted to the pan. In her immediately put diced potatoes.



Fill all with water and send to the stove on a strong fire. When the contents boil, reduce the heat to medium and cook the mushrooms and potatoes for 20-25 minutes under the lid. If the broth runs off, slightly open it.
Vegetables prepare for sautéing. We do it the most in a simple way. Three cleaned and washed carrots on a large grater, chop the onion not very finely. We shift them into a prepared pan, in which we put butter, throw 2-3 pinches of salt.



Fry vegetables a little. Almost always for any soups cook roasting on butter. Well, I love its taste and smell in the first courses. You can spasserovat vegetables in the usual vegetable oil.
We shift fry in the soup, mix.



Dasal to taste and keep the pot on a quiet fire for another 35-40 minutes.
Mushroom soup refuel sour cream and eat.



Useful tips  and secrets:

  • If you use fresh mushrooms or frozen, but not boiled previously, then they must be cooked before cooking the soup. Just put them in a saucepan, cover with cold water and boil for 40 minutes.

  • For the preparation of dried soup, they should also be prepared first. Wash the required number of mushrooms for the soup, put it in a bowl and fill it with warm water, leave it in this form for a couple of hours. After that, swollen mushrooms should be boiled or fry in a frying pan with vegetable oil for 30 minutes. It is not necessary to pour out the water in which the mushrooms were soaked, and the soup will cook on it.

  • At the very end of cooking in such a soup it would not hurt to add a bud of cloves, cut into thin slices of garlic cloves and a couple of bay leaves. Also goes well with mushrooms, coriander and freshly ground pepper.

  • Already spilling fragrant soup on the plates, drag it with finely chopped fresh dill.