Mushroom soup from forest mushrooms

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to cook mushroom soup from wild mushrooms? Prepare the necessary ones. I have boletus and a couple of boletus. Mushrooms should be fresh, not old, with strong elastic caps. Choose medium-sized vegetables (my potatoes are not the same, so I have two small ones and one larger one). Use vermicelli as desired, without it the taste of the soup will not become worse.

2. STEP 2

   

   Sort out the forest mushrooms, clean them of debris and remaining soil, and rinse under running water. Cut the mushrooms into pieces and remove wormy spots if necessary. Cut the legs into rings, small caps into two parts, and larger caps into four parts. Pour cold water over the chopped mushrooms and leave it like that for a while. If, as you think, there are wormy spots left in the mushrooms, then the mushrooms should be soaked in salted water for half an hour.

3. STEP 3

   

   Place clean chopped mushrooms in a saucepan, fill with cold water and cook over medium heat for 1 hour, not forgetting to remove the foam during cooking. If all the mushrooms remain intact and you don’t have to throw away the wormy parts, then you need to take 2.5 - 3 liters of water . If you had to throw away some of the mushrooms, then in order for the broth to be saturated, you should pour a little less water.

4. STEP 4

   

   After an hour of cooking the mushrooms, peel the potatoes, cut into cubes and add to the soup.

5. STEP 5

   

   Wash and peel the onions, carrots, garlic. Cut the carrots into rings or half rings, finely chop the onion and garlic. Melt the butter in a frying pan and fry the chopped vegetables in it until golden brown.

6. STEP 6

   

   Add roasted vegetables to soup. Add salt and pepper to taste. If desired, add allspice and bay leaves. Stir everything and continue cooking the soup for about 10 minutes.

7. STEP 7

   

   When the soup is almost ready, add vermicelli to it and stir. Add more salt if necessary and turn off the heat. Cover the pot with the soup and let it sit for a few minutes.

8. STEP 8

   

   Serve wild mushroom soup hot with sour cream, fresh herbs and bread. Bon appetit!

Comments on the recipe

UO-Shu

25.12.2023

4.7

My family and I are delighted with wild mushroom soup! I especially like chanterelles.

Anna

25.12.2023

4.8

The soup turned out to be aromatic and satisfying. Fried onions in butter gives a special delicate taste. If fresh herbs are not available, you can use frozen or dried ones. Thanks to the AUTHOR of the recipe!

Yulia M

25.12.2023

4.8

The taste of this soup starts from the forest itself...