How to cook milk mushrooms from raw, frozen, salted and dry milk mushrooms. Mushroom soup from salted milk mushrooms Mushroom mushroom soup

Aromatic and nutritious milk mushrooms made from wild mushrooms - this is everyone's favorite dish. Everyone who tried it, of course. Milk mushroom soup is called Gruddyanka for a reason. It is based on the name of the base mushroom used to prepare this dish. Even a novice housewife can prepare milk mushrooms using a properly selected recipe from milk mushrooms. To do this, it is important to follow all culinary recommendations. This article describes how to cook milk mushrooms from fresh and prepared milk mushrooms, which grow in large quantities in all forests. Read tips and recipes on how to cook milk mushrooms from frozen milk mushrooms, fresh and dry mushrooms. In the red case, you can use canned mushrooms.

The page provides recipes for how to cook milk mushrooms from pre-prepared milk mushrooms, which are frozen, salted and pickled. Before cooking milk mushrooms from frozen milk mushrooms, they need to be thawed. But before you cook milk mushrooms from salted or pickled milk mushrooms, you need to thoroughly soak them in warm water to get rid of the salt. You can also learn how to cook milk mushrooms from raw milk mushrooms collected the day before preparing the first dish.

Before preparing milk mushrooms from raw milk mushrooms, you need to take the following products:

200 g potatoes
1 onion
3 small beets with tops
200 g white beans
100 g milk mushrooms
2 tbsp. l. vegetable oil
1 tbsp. l. tomato paste
3 liters of water
1 tsp. 3% vinegar
salt.

Method for preparing milk mushroom soup from raw milk mushrooms: finely chop the onion and sauté vegetable oil. Before finishing sautéing, add tomato paste and continue sautéing until the oil turns colour. Cut the tops off the beets and wash them thoroughly. Cut the beets into cubes, sprinkle with vinegar and simmer. Place diced potatoes, beans and mushrooms in boiling salted water. After 10 minutes, add beets, chopped beet tops, and sautéed onions. The recipe for milk mushrooms made from raw milk mushrooms further recommends cooking the soup for another 15 minutes.

Onion milkweed from black milk mushrooms

In order to prepare onion milk mushrooms from black milk mushrooms you need:

400 g onions
200 g fresh milk mushrooms
4 tbsp. l. refined vegetable oil
2 tbsp. l. flour
1.5 liters of water
salt.

Cooking method: Finely chop the onion and fry in vegetable oil until golden brown. Then add flour to the onion, stir and remove from heat. Chop the mushrooms coarsely, place them in boiling salted water and cook for 5 minutes, covering the pan with a lid. Then add the fried onion with flour and cook for another 10 minutes.

Milk mushroom with peas from dry milk mushrooms

Components:

Dried milk mushrooms – 40 g
Peas – 0.5 cups
Onions – 1 pc.
Carrots – 1 pc.
Parsley and celery roots - 50–70 g each
Vegetable oil – 2 tablespoons
Water – 1.5 l
Bay leaf – 1–2 pcs.
Dried ground dill – 1 tablespoon
Ground pepper and salt - to taste

Method for preparing milk mushrooms from dry milk mushrooms with peas: Wash the peas well and soak in cold water overnight, drain the water in the morning. Rinse the milk mushrooms thoroughly, place in an enamel pan, add 1.5 liters of lukewarm water and leave for 3-4 hours. Meanwhile, peel the onions, carrots and roots, chop finely and fry in vegetable oil. Then put the soaked peas into the pan with the mushrooms, bring to a boil on the stove and pour the contents of the pan into a ceramic pot. Add the fried vegetables, salt and pepper, place the pot on the bottom rack of the air fryer and cook the soup for 30-35 minutes at a temperature of 260 degrees and high ventilation speed. 5-7 minutes before the end of cooking, add spices to the soup. Serve with fresh herbs.

Mushroom noodle soup

Components:

Homemade noodles – 1 cup
Water – 1 l
Dried white milk mushrooms – 4–5 pcs.
Onions – 1 pc.
Ghee butter – 1 tablespoon
Chopped parsley and dill - 1 tablespoon each
Bay leaf – 1 pc.
Salt - to taste

To prepare the dough:

Flour – 300 g
Eggs – 3 pcs.
Salt - to taste

Cooking method:

Pour sifted flour onto the work table, make a well in the center of the flour, pour it into it raw eggs, add salt and knead a stiff dough.

Then cover the dough with a towel and leave on the table for about 15–20 minutes.

Roll out the seasoned dough into a thin layer, fold it into a triangle and cut the noodles into thin strips.

The cooked noodles should be air dried by spreading them in a thin layer on a floured table.

Rinse the dried milk mushrooms thoroughly and soak in 1 liter of slightly warm water for 3–4 hours.

Then chop the mushrooms and put them in a ceramic pot, add onions fried in melted butter and cooked noodles, pour hot water, in which the mushrooms were soaked and salted.

Cover the pot with a lid, place in a convection oven and cook for 20–25 minutes at a temperature of 260 degrees and high ventilation speed.

After completing the specified program, add chopped herbs and spices to the soup and cook for another 10 minutes at the same parameters.

Serve with fresh herbs and sour cream.

Soup “Simple” with milk mushrooms

Ingredients:

4 potato tubers
300 g fresh milk mushrooms
2 onions
2 carrots
100 g vegetable oil
2 liters of water
greenery
salt.

Preparation: fry thoroughly washed and finely chopped mushrooms in vegetable oil. Grate the carrots on a coarse grater, finely chop the onion, combine with carrots and fry in vegetable oil. Cut the peeled potatoes into small cubes and boil in water to which salt has previously been added. Just before cooking, add fried onions and carrots, mushrooms and finely chopped herbs.

Mushroom soup with beets

Ingredients:

6 potato tubers
2 medium sized carrots
1 onion
300 g dried milk mushrooms
half a small beetroot
greenery
salt.

Preparation: Place the pre-washed milk mushrooms for 30 minutes. into cold water, then place over low heat until the mushrooms are fully cooked. After that, place them in a frying pan along with finely chopped onions and chopped carrots, lightly fry and combine with mushroom broth. Place on low heat again, wait until it boils, and add diced potatoes, beets, finely chopped herbs, and salt.

Soup “Shaman” with milk mushrooms

Ingredients:

2 liters of water
2 potato tubers
300 g fresh milk mushrooms
1 carrot
2 onions
300 g meat
1 bell pepper
1 glass of milk
2 tbsp. spoons of flour
1 yolk
black pepper to taste
salt.

Preparation: Boil the washed milk mushrooms in salted water. Peel and chop onions, peppers and carrots. In a separate bowl, boil the meat in salted water, add mushrooms, onions, carrots, flour combined with milk, peeled and diced potatoes. Place everything over low heat until the potatoes are fully cooked. In 5 min. Add the beaten egg until done.

Soup with milk mushrooms in Georgian style

Boil fresh milk mushrooms, drain in a colander and cut into strips. Fry finely chopped onion in butter, pour in mushroom broth and simmer a little. Place mushrooms and onions into the broth. When it boils, dilute the flour in half a glass of broth and pour into the soup. Cook for 10 minutes, add finely chopped herbs, salt, crushed garlic and capsicum. Boil for another 5 minutes, then remove from heat and add crushed nuts. Before serving, season with fresh herbs.

Compound:

fresh milk mushrooms – 500 g
onions – 2–3 pcs.
corn flour - 1 tbsp. spoon
cilantro
parsley
dill
garlic
pepper
peeled walnuts– 0.5 cups.

Recipe: how to cook milk mushrooms from salted or pickled milk mushrooms

Before preparing salted milk mushrooms, add millet to a pan of boiling water, add onions and cook until the grains are half-cooked, then add the potatoes, cut into cubes, and cook until done. Before the end of cooking, add pickled milk mushrooms, cut into strips. Next, according to the recipe, salted milk mushrooms need to be seasoned with oil, salt and boiled for 5-10 minutes.

Compound:

pickled milk mushrooms – 400 g
potatoes – 400 g
cereal – 60 g
onions – 2 pcs.
vegetable oil – 3 tbsp. spoons
salt.

Salted milk mushrooms in meat broth

Prepare veal bone broth.
Peel the salted milk mushrooms, rinse, cut into strips and simmer in butter, then add salt and pepper, add finely chopped parsley and add to the broth.
Grind the egg yolks with sour cream and pour into the broth while stirring, do not boil.

Milk mushroom made from salted milk mushrooms in meat broth has one amazing property: this soup can be stored for almost a week, while taste qualities only getting better.

Compound:

salted milk mushrooms – 500 g
bones – 1 kg
butter – 100 g
onions – 2 pcs.
raw egg yolks – 5 pcs.
sour cream – 200 g
greenery
pepper
salt.

Milk mushroom soup with sour cream

Cut fresh milk mushrooms into cubes and lightly fry in fat. Add chopped onion, grated carrots and flour, lightly brown. Pour hot water, add salt and cook for 10–15 minutes. Add tomatoes and apple, cut into thin slices, and boil for a few more minutes. When serving, add sour cream, dill or onion to the soup.

Compound:

fresh milk mushrooms – 200 g
onion – 1 pc.
carrots – 1 pc.
flour – 1 tbsp. spoon
tomatoes – 1–2 pcs.
apple – 0.5 pcs.
water – 1 l
sour cream – 1–2 tbsp. spoons
dill or green onions.

Milk mushroom soup with pickles

Wash the milk mushrooms, scald with boiling water, dry in a sieve or colander, cut into strips, put in a pan and cook. Chop salted mushrooms, peeled pickles, parsley roots and onions and sauté for 10–15 minutes. Add tomato cut into slices. When the parsley root and onion are ready, add the mixture of mushrooms and vegetables to the mushroom broth, add spices and boil again.

Season the soup with sour cream and parsley.

Compound:

fresh milk mushrooms – 400 g
salted mushrooms – 50 g
pickled cucumbers – 2 pcs.
large tomato – 1 pc.
onion – 1.5 pcs.
parsley root
oil – 4 tbsp. spoons
sour cream – 4 tbsp. spoons
spices
greenery.

How to cook milk mushrooms from salted milk mushrooms with nettles

Before cooking milk mushrooms from salted milk mushrooms with nettles, cut the mushrooms into pieces, fry in oil and cook with potatoes for 20–30 minutes. After this, add finely chopped nettles and continue cooking for another 5-10 minutes. Season with sour cream, dill and bring to a boil. Serve with croutons.

Compound:

milk mushrooms – 400 g
potatoes – 200 g
nettle – 100 g
oil – 2 tbsp. spoons
dill
sour cream – 1.5 cups.

Soup with milk mushrooms and caraway seeds

Peel the milk mushrooms, cut into pieces, put in a pan with water, add a whole onion, salt, crushed cumin and cook for 20 minutes. Fry the flour in a frying pan with butter, gradually dilute with a small amount of mushroom broth, remove the onion from it, pour this dressing into the soup and cook for about 20 minutes while stirring. Remove the soup from the heat, add vinegar or lemon juice to taste and stir in the yolk in sour cream.

Compound:

water – 1.5 l
onion – 1 pc.
cumin – 0.5 teaspoon
fresh milk mushrooms – 200 g
egg yolk – 1 pc.
sour cream – 50 g
lemon juice or table vinegar - 2 tbsp. spoons
butter – 50 g
flour – 2 tbsp. spoons
salt.

Milk mushroom soup with garlic

Cut the peeled milk mushrooms into pieces, put them in a saucepan, add water and cook for about 20 minutes. Then add garlic, crushed with salt, pepper, a little crushed cumin, finely chopped onion and cook for another 5 minutes. Cut the bread into cubes, fry in melted lard and place on plates.

Compound:

fresh milk mushrooms – 300 g
water – 1.5 l
a pinch of cumin
garlic – 6 cloves
a little ground black pepper and green onions

for croutons:

white bread - 2-3 slices and a little lard.

Country soup with milk mushrooms

Cut the peeled and washed potatoes into cubes and cook in salted water for 10 minutes, add finely chopped roots, cumin, and marjoram. Fry the flour until red hot in lard, add chopped milk mushrooms, minced garlic with salt, finely chopped parsley, and salt to taste. This soup can also be made from dried mushrooms. In this case, you need to take about 30 g of dried milk mushrooms, boil them in a separate pan and, when they become soft, pour them into the soup along with the water in which they were boiled.

Compound:

potatoes – 500 g
roots (parsley, celery, carrots) – 100 g
fresh milk mushrooms – 100 g
rendered lard – 30 g
flour – 30 g (about 1 tablespoon)
garlic – 1 clove
marjoram
parsley.

Peasant soup with milk mushrooms

Cut the roots like noodles, soak the milk mushrooms in boiling water 15 minutes before cooking, cut the potatoes into slices, chop the parsley, cut the onion into cubes. Save roots and onions in oil, add chopped mushrooms, 0.5 l hot water, add salt, pour in the water in which the mushrooms were soaked, add potatoes, noodles, parsley and cook for about 10–15 minutes until tender. Remove from heat and sprinkle with parsley.

Compound:

carrots – 1 pc.
parsley – 1 root
celery – 1 root
onion – 1 pc. or leek stalk
butter – 50 g
several dried milk mushrooms
potatoes – 1 pc.
noodles or spaghetti – 2 tbsp. spoons
parsley.

2 recipes for how to cook milk mushrooms from frozen milk mushrooms

The first way to prepare milk mushrooms from milk mushrooms is as follows:

Finely chop the prepared milk mushrooms and simmer in a small amount of oil along with chopped onions, celery and carrots until fully cooked. Place potatoes and cabbage in boiling water, boil until semi-soft, then add stewed mushrooms and seasonings, cook for another 10 minutes. Shortly before the end of cooking, add thinly sliced cucumber. When serving, season the soup with herbs.

Method II is a milk mushroom made from frozen milk mushrooms with their preliminary preparation:

Boil the frozen mushrooms, remove from the broth and cut. Cut the parsley, part of the carrots, and the onion into strips and simmer in fat along with the mushrooms. Cut the rutabaga, cabbage, potatoes, carrots into pieces, place in boiling mushroom broth and cook until half cooked. Then add stewed mushrooms with vegetables, chopped apple or tomato, add salt and cook until tender. When serving, add sour cream, boiled egg, sliced, and finely chopped greens.

This recipe for frozen milk mushrooms can be used at any time of the year, provided that the mushrooms have been prepared in advance.

Composition for method I:

Frozen milk mushrooms – 250 g
boiled milk mushrooms – 100–125 g or dried milk mushrooms – 30–40 g
onion – 1 pc.
vegetable oil
water – 1 l
barley or rice - 2 tbsp. spoons
potatoes – 4–5 pcs.
pickled cucumber – 0.25 pcs.
pepper
greenery
celery
carrots – 1 pc.
fresh cabbage – 0.25 heads

For method II:

frozen – 200 g or dried milk mushrooms – 25–30 g
onion – 1 pc.
fat or margarine - 1 tbsp. spoon
parsley – 1 root
carrots – 1 pc.
rutabaga – 1 slice
some fresh cabbage
potatoes – 3–4 pcs.
apple or tomato – 1 pc.
hard-boiled egg – 1 pc.
sour cream – 1–2 tbsp. spoons
dill greens
parsley or onion.

Recipe for salted milk mushroom soup

To end up with a fragrant milk mushroom soup from salted milk mushrooms, cut the carrots and parsley into slices and lightly fry in butter. Place potatoes and fried vegetables into boiling water and cook for 15–20 minutes. When the potatoes are cooked, add chopped salted mushrooms, fried onions and cook for 15–20 minutes.

When serving, season the soup with sour cream and sprinkle with herbs.

The recipe for salted milk mushroom soup requires the following ingredients:

salted milk mushrooms – 50-100 g
onions – 1–2 pcs.
potatoes – 200–300 g
oil – 1–2 tbsp. spoons
carrots – 1 pc.
parsley – 1 root
sour cream – 2 tbsp. spoons
greenery
salt.

Dried milk mushroom soup with tomatoes

Sort the dried milk mushrooms, rinse and pour cold water for 2–3 hours. Lightly fry the onion, flour, red pepper and tomatoes in oil, add boiling water, add the mushrooms and cook until tender. Then put rice, or vermicelli, or cut into strips into the soup vegetable stew. Season the soup with sour milk and eggs. Before serving, pepper and sprinkle with parsley.

Compound:

dried milk mushrooms – 150 g
butter – 3 tbsp. spoons
onion – 1 pc.
tomatoes – 2 pcs.
boiled rice
vermicelli or stewed vegetable mixture - 2-3 tbsp. spoons
sweet red pepper – 1 pod
sour milk – 1 glass
eggs – 2 pcs.
black pepper
parsley
salt.

Soup with milk mushrooms, beans and croutons

Ingredients:

50 g dry milk mushrooms
50 g dry beans (or peas)
100 g wheat bread
1 onion
1 tbsp. l. tomato puree
1 tbsp. l. butter
1 liter of water
salt to taste

Method of preparation: soak the milk mushrooms for 3 hours in cold water, then remove the mushrooms, carefully pour the water into another bowl, put the mushrooms in it and cook the broth. Remove and chop the mushrooms, strain the broth. Boil the pre-soaked beans and drain in a colander. Peel the onion, chop finely, fry in a frying pan in butter until pale golden brown, then add tomato paste. Put the mushroom broth back on the fire, bring to a boil, add boiled beans, chopped mushrooms and fried onions, add salt and cook over low heat for 12-15 minutes. Cut the bread into small cubes and fry in a dry frying pan or dry in the oven. Pour the mushroom soup into bowls and serve the croutons separately.

Do you want to cook aromatic, rich and tasty soup then you will need this recipe for mushroom soup made from salted milk mushrooms. Mushroom soup All your loved ones will like it and the children will devour it on both cheeks. To make it easier for you to prepare it, original photos are attached to each stage.

Ingredients:

Potatoes – 420 gr.
Onion– 100 gr.
Salted milk mushrooms – 400 gr.
Salt – 1/3 tablespoon.
Vegetable oil for frying onions.
Water – 2 liters.
Dill, ground pepper to taste.

Recipe:

1. We start by preparing the ingredients, first of all we peel the onions and rinse them under running cold water. Using a sharp knife, cut into small cubes, look as in the photo.

2. Place chopped onion in a heated frying pan with vegetable oil and fry over medium heat, stirring occasionally until golden brown.

3. For the soup, take two large potatoes, peel and wash. Cut into medium sized cubes.

4. Take the salted milk mushrooms out of the jar, place them in a deep plate and rinse in warm water to wash off the spices. Also cut into uniform cubes.

5. Pour filtered water into the pan, put the potatoes in it, cover with a lid and place on the burner, bring the water to a boil, add some salt and add the rest of the ingredients. Bring to a boil again, then reduce the power of the burner by one, cook until tender for 20 minutes. Five minutes before the end of cooking, add dill and ground black pepper (I didn’t add a lot of salt, since the mushrooms are already salted, keep this fact in mind so as not to oversalt). When it is cooked, leave it to steep for 10 - 15 minutes so that the taste is rich. Using this recipe, you will cook a delicious and rich mushroom soup, and you can also easily cook it in a slow cooker.

The first dish of mushrooms is a familiar and favorite dish in almost all countries. Every cuisine in the world has its own recipes that reflect the preferences of the local population. In our country, milk mushroom soup is considered one of the most popular.

The recipes with photos offered to readers for preparing mushroom soups from milk mushrooms will pleasantly diversify the daily menu, warm up the appetite and satisfy all family members. No one can remain indifferent to aromatic mushroom soup, and it doesn’t matter what kind of mushrooms were used: dried, salted, pickled or fresh.

Mushroom soup made from salted or pickled milk mushrooms: recipe with photo

Mushroom soup made from salted milk mushrooms, turns out to be light and nutritious, and also useful for restoring strength after an illness.

It is worth noting that this recipe can also be used to prepare pickled milk mushroom soup. This will give the dish a slightly different taste, but will not cancel out the health benefits.

300 g of salted or pickled mushrooms;
4 things. potatoes;
1.5 liters of water;
1 onion + 1 carrot;
2-3 eggs;
Vegetable oil;
3 peas of allspice;
Fresh or dried greens.

The recipe described below with a photo of preparing salted milk mushroom soup will surprise you with its simplicity, but at the same time it will delight you with its original taste.

Pour water into the pan and place on maximum heat.

Peel, wash and chop the vegetables: cube the potatoes, grate the carrots, cut the onion into cubes.

Place potatoes in boiling water and cook until tender.

Fry carrots and onions in oil until golden brown.

Wash the salted mushrooms, cut into cubes and add to the fried vegetables.

Simmer over low heat for 15 minutes, add chopped herbs.

Add the mushrooms and vegetables into the potatoes, continue cooking for another 15 minutes, then add the pepper.

In a bowl, beat the eggs with a whisk until the whites and yolks are combined.

Pour the eggs into the finished soup in a thin stream and mix thoroughly.

Turn off the heat and leave the soup on the stove for another 10 minutes to steep thoroughly.

How to cook mushroom soup from salted milk mushrooms with barley and parsley root

In this version, salted milk mushroom soup is prepared with barley. The dish turns out rich and satisfying, it is ideal for lunch with the whole family.

300 g mushrooms;
? Art. barley;
1.2 liters of water;
50 g parsley root;
4 chicken wings;
2 onions;
Vegetable oil;
1 carrot;
1 tbsp. l. butter

He will tell you how to properly cook salted milk mushroom soup with the addition of pearl barley. detailed description prescription

Peel and wash all root vegetables (carrots, onions and parsley root), bake half of them in a dry frying pan.
Boil the wings for 7-10 minutes. over high heat, pour out the water.
Pour in new water, let it boil and add the baked root vegetables.
Cook under a closed lid over low heat for 15 minutes.
Place the remaining carrots, onions and parsley root in a frying pan with a small amount of vegetable oil and fry until golden brown.
Pour in a little broth from the pan and simmer for 3-5 minutes.
Wash the salted milk mushrooms, cut them and fry in butter until golden brown.
Pre-soak the pearl barley for 3-4 hours, then boil until tender.
Select the roots from the broth, add the roast and then the pearl barley, cook over low heat for 10 minutes.
When serving, you can put 1 tbsp on each plate. l. sour cream.

Black milk mushroom soup with potatoes

Although this type of mushroom is usually used for pickling, in this version it is proposed to cook soup from black milk mushrooms - the taste will be amazing.

500 g milk mushrooms;
5 potatoes;
2 onions;
2 liters of water;
1 carrot;
2 cloves of garlic;
70 ml olive oil;
100 ml sour cream;
1 tsp. dried basil;
Salt - to taste;
Dill and parsley.

Prepare a delicious milk mushroom soup that will captivate your loved ones with its aroma and richness.

Peel the milk mushrooms, wash and cut into small slices.
Scald with boiling water, first place in a colander, drain the water and place the mushrooms in a saucepan.
Boil in salted water for 10 minutes, drain and add new water.
Add potatoes, previously peeled and cut into cubes.
While the potatoes are cooking, fry them in olive oil diced onion, then add carrots and crushed garlic.
Fry over low heat until browned and add to the soup, stir.
Cook until the potatoes are ready, add salt to taste and add basil.
Leave on the turned off stove for 10 minutes, then pour into plates, add sour cream and chopped herbs, and serve.

Recipe for white milk mushroom soup

The recipe for making white milk mushroom soup will not cause much trouble, and in the end it will taste amazing, which will greatly appeal to all lovers of mushroom dishes.

500 g milk mushrooms;
5 potatoes;
1.5 liters of chicken broth;
2 onions;
2 eggs;
Salt;
Butter – for frying;
? tsp ground black pepper;
Chopped greens (any).

You can learn how to properly prepare milk mushroom soup from the step-by-step description.

The milk mushrooms are pre-cleaned, washed and boiled in salted water for 10 minutes.
They are washed, after cooling, cut into slices and added to a pan with boiling chicken broth.
The potatoes are peeled, washed, cut into cubes and added to the mushrooms.
Everything is cooked for 15 minutes, and in the meantime the soup is fried with onions and carrots.
Vegetables fried until golden brown are added to the soup and cooked for 10 minutes.
Beat eggs with salt, pepper and herbs and pour into boiling soup.
Mix thoroughly, turn off the heat, and leave the pan with soup on the stove.
If there is not enough salt, add salt to the soup to taste and serve, pouring into portioned plates.

Cream soup from milk mushroom legs in chicken broth

Mushroom caps are usually used for pickling or pickling. Therefore, if you have any legs left, then do not throw them away, but prepare cream soup from milk mushrooms, or rather, from the legs of milk mushrooms, for the family.

500 g mushroom stems;
400 ml chicken broth;
70 g butter;
200 ml cream;
3 tbsp. l. flour;
Salt - to taste;
A pinch of cilantro, basil, nutmeg and parsley.

Soup made from the legs of milk mushrooms is as rich, tasty and aromatic as that made from whole mushrooms.

Boil the mushroom stems for 10 minutes, drain the water, add new water and boil for another 10 minutes.
Cut into cubes and fry in a dry frying pan until the liquid evaporates.
Place oil in a hot separate frying pan, add flour and fry until creamy.
Pour the butter and flour into the boiling chicken broth, add the mushrooms and let the soup boil for 10 minutes.
Pour into a blender bowl and grind, then pour into a saucepan, add all the spices, salt and let it boil again.
Pour in the cream, bring to a boil, but do not boil, let stand for 10 minutes. and pour into plates.

Mushroom cream soup from milk mushrooms according to a French recipe

Mushroom puree soup made from milk mushrooms - gourmet dish French cuisine. However, it can also be prepared at home to surprise your household with such a treat.

500 g milk mushrooms;
500 g potatoes;
200 g onion;
Vegetable oil;
500 ml cream;
Salt and ground black pepper - to taste.

The recipe for making milk mushroom puree soup is described in stages, so the process is easy to handle.

Wash the potatoes, peel them, wash them again and cut into cubes.
Place in a saucepan, add water to cover the potatoes, and cook until tender.
Boil the peeled milk mushrooms, cut into pieces and fry in oil together with chopped onion until golden brown.
Drain the broth from the cooked potatoes into a separate pan.
Crush the potatoes into a puree, chop the mushrooms and onions in a blender.
Combine potatoes, mushrooms, onions and cream, beat until smooth.
Pour in a little vegetable broth, stir, salt and pepper to taste.
Serve in deep clay bowls to allow the puree soup to cool longer.

Recipe for dry milk mushroom soup with melted cheese

We offer a recipe for making soup from dry milk mushrooms, which is especially important when fasting. It is easy to prepare, and it will take no more than 40-50 minutes to prepare.

1 tbsp. dried milk mushrooms;
200 g mushroom processed cheese;
4 potatoes;
150 ml cream;
Salt - to taste;
2 liters of water.

You can learn how to properly cook mushroom soup from milk mushrooms from the step-by-step description.

Wash dry milk mushrooms, soak in cold water overnight, then rinse again before cooking.
Cut into pieces, add water and cook over low heat for 20 minutes, constantly skimming off the foam.
Peel, wash and cut the potatoes into cubes, place in the mushrooms and cook until tender.
Grind processed cheese grated, add to soup, pour in cream, salt to taste and cook for 10 minutes. on low heat.

Mushroom soup from frozen milk mushrooms: step-by-step recipe

Frozen mushrooms are always very convenient, especially when the mushroom season is long over. Prepare mushroom soup from frozen milk mushrooms and your loved ones will be happy with such a tasty and aromatic dish.

500 g mushrooms;
1.5 liters of water;
7 potatoes;
2 carrots;
2 tbsp. l. flour;
1 tbsp. l. butter;
2 tbsp. l. vegetable oil;
2 pcs. bay leaves;
Sour cream and parsley - for decoration;
Salt and black peppercorns - to taste.

The recipe for making frozen milk mushroom soup is described step by step.

Place defrosted and chopped mushrooms and diced potatoes into a saucepan with water.
Boil over medium heat until tender, skimming off the foam several times.
Chop the onion, grate the peeled carrots: mix the onion with flour and fry in butter.
Fry the carrots separately in vegetable oil, combine with onions and pour into the soup.
Cook over medium heat for 15 minutes, add salt, peppercorns and bay leaves.
When serving, add sour cream to taste and herbs to each plate.

Real milk mushrooms have always been considered royal mushrooms in Rus'. They were not only salted in large quantities, but also a variety of dishes were prepared. The soup made from them was called Gruzdyanka.

Soup made from milk mushrooms was called gruzdyanka

According to the classification, milk mushroom is a conditionally edible mushroom.. Abroad, it is considered completely unfit for food. It's all because of the bitter milky juice it contains. However, it is quite easy to remove. To do this, milk mushrooms are soaked for 1 hour to 2 days. The water needs to be changed several times during this time. To understand whether the mushrooms have lost their bitterness, experts advise tasting them by simply touching the cap with your tongue.

Soaked milk mushrooms must be washed thoroughly. You can't do this without the help of a hard washcloth or toothbrush. Mushrooms must be washed under running water.

Prepared milk mushrooms are boiled in plenty of salted water. 15 minutes is enough for cooking. Now the mushrooms can be pickled, marinated or cooked as any first or second course.

If there are a lot of milk mushrooms, you can freeze them and enjoy delicious and aromatic mushroom dishes, such as milk mushrooms, all winter long. Before freezing, milk mushrooms should be boiled several times for 10 minutes, changing the water each time.

How to cook milkweed (video)

A simple recipe for frozen milk mushrooms

To prepare soup for 10 people we will need:

0.5 kg frozen milk mushrooms;
bulb;
5 large potatoes;
egg;
a couple of tablespoons of oil for frying;
the amount of water depends on the desired thickness of the soup.

The soup is prepared simply:

Slightly thawed mushrooms are washed and cut into small pieces. Some of the mushrooms need to be crushed in a mortar; the juice released will give the dish a rich taste.
Peeled potatoes are cut into cubes.
Fry finely chopped onion in oil until it turns golden.
Dip mushrooms and potatoes into boiling water, after 15 minutes add onion dressing. Simmer the soup for another 5 minutes.
Beat the egg with half a glass of water and salt.
Pour the egg into the soup, while stirring it well with a fork.
After 5 minutes, the soup can be turned off. Serve, seasoned with sour cream or mayonnaise and chopped herbs.

You can make a very tasty puree soup from frozen mushrooms with the addition of cream.

Real milk mushrooms have always been considered royal mushrooms in Rus'

For it you will need:

0.5 kg frozen mushrooms;
1 onion and carrot each;
100 ml low-fat cream;
spices to taste and salt.

How to cook:

Finely chop vegetables and mushrooms. Fill with 1.5 liters of water and cook until tender.
Grind with a blender to a puree, season with spices, salt, cream, which must be added gradually, without ceasing to beat the contents of the pan.
Heat for a few minutes until the soup reaches the desired thickness.
Serve with greens.

If you cook mushroom soup in meat broth, you will get not only a tasty, but also a very nutritious dish.

Frozen milk mushroom puree soup

How to cook a hearty soup from milk mushrooms and chicken

Chicken goes well with mushrooms. The tender chicken broth is well complemented by aromatic mushrooms.

For the soup you will need:

chicken leg;
0.5 kg of milk mushrooms;
a couple of onions;
parsley root;
1-2 tbsp. spoons of tomato paste;
2 heaped tablespoons of grated cheese;
100 g butter or vegetable oil;
100 g thin vermicelli;
a couple of cloves of garlic and some herbs.

Hearty soup from milk mushrooms and chicken

Preparation procedure:

We cut the soaked and washed mushrooms into small pieces, and also chop the onion. You can separate some of the milk mushrooms and grind them in a mortar. Adding grated mushrooms to the soup will give it thickness.
Fry the onion in a frying pan, adding 2/3 oil. We put milk mushrooms on it, add a little water, close the pan with a lid and simmer everything until done.
During this time, you need to cook chicken leg broth with the addition of parsley root.
After an hour, remove the meat, remove it from the bones, remove the skin, cut it and return it to the broth. We also add mushrooms there.
Fry the tomato paste in the remaining oil and also add to the soup.
When it boils, season it with grated cheese, chopped garlic and herbs. Turn off the fire.
While the soup is cooking, boil the vermicelli separately and add to each plate when serving.

A delicious soup can also be made from salted mushrooms. It will have a slightly sour taste inherent in this preparation, but this does not spoil the dish at all, but gives it a special piquancy.

Milk mushrooms made from milk mushrooms and honey mushrooms (video)

Recipe for making salted milk mushrooms

To make the soup thick and rich, you can increase or even change the proportions of ingredients.

We will need:

0.5 kg of salted milk mushrooms;
the same amount of potatoes;
1 onion and chicken egg each;
salt and seasonings, herbs, sour cream.

The recipe is surprisingly simple, and the result is pleasantly surprising.

How to cook:

Cut the washed mushrooms into strips, peeled potatoes into cubes.
Pour 2 liters of boiling water over the mushrooms and potatoes. Cook the milk mushroom over low heat for about 15 minutes.
During this time, prepare the dressing: fry the finely chopped onion until it browns.
Add the onion dressing to the soup along with the oil in which it was fried.
After another 10 minutes of cooking, pour the egg beaten with salt into the milk mushroom. In this case, you need to stir the soup well, and pour in the egg in a thin stream.
You can add your favorite herbs, chopped garlic clove and a spoonful of butter to the soup. After this, the fire must be turned off.
Serve the milkweed on the table after 15 minutes, during which the soup will infuse. Add sour cream and herbs to the plates.

Exists original recipe okroshka, to which salted milk mushrooms are added. The taste of such a cold dish is not like traditional okroshka. This is how our great-grandmothers prepared it. Let's try it too.

Salted milk mushrooms

Okroshka with milk mushrooms

For it you need:

2-3 salted milk mushrooms, the quantity depends on the size;
fresh cucumbers - 2 pcs.;
2 potato tubers and chicken eggs;
1 large carrot and onion;
kvass or whey;
ready-made mustard and sugar to taste, herbs.

How to cook:

Boil carrots, potatoes and eggs separately.
Cut the cooled vegetables into pieces, as well as mushrooms, onions and fresh cucumbers.
Fill with whey or kvass to the desired thickness.
Season to taste with salt, sugar, mustard.
Serve with sour cream and herbs.

The combination of several types of mushrooms in the soup makes it tastier, richer and healthier.

Okroshka with mushrooms

Fragrant milk mushrooms made from milk mushrooms and porcini mushrooms

We will need:

250 g each of porcini mushrooms and milk mushrooms;
bulb;
3-4 potatoes;
2 tbsp. spoons of butter;
sour cream, greens.

How to cook:

Soak the milk mushrooms until the bitter taste disappears, changing the water several times.
We wash the mushrooms, cut the mushrooms into small pieces, and the onions into cubes, and also cut the potatoes.
Fry the boletus mushrooms along with onions and 1 tbsp. spoon of butter under the lid for about 20 minutes.
Grind the milk mushrooms in a wooden mortar until the juice releases.
Bring 1.5 liters of water to a boil, add potatoes, mushrooms and milk mushrooms, cook for 20-25 minutes. At the end of cooking, add salt and the rest of the oil.
Let the soup brew a little and serve with sour cream and herbs.

In the old days, Georgian milk was prepared only from freshly picked real white milk mushrooms. Let's try to cook it according to an old recipe.

The benefits and harms of milk mushrooms (video)

How to make a delicious soup from fresh white milk mushrooms

We take equal parts mushrooms and potatoes. Another required ingredient- onion. Real mushroom soup does not require any other ingredients other than salt, except maybe a little oil to fry the onions.

Cooking steps:

Wash the milk mushrooms thoroughly and be sure to soak them to remove the bitter milky juice. If there is no time for this, it is better to pre-boil the mushrooms for 15 minutes, drain the broth, and rinse the mushrooms.
Cut 2/3 of the mushrooms and potatoes, put them in boiling water. Its quantity depends on how thick the soup you want. Grind the mushrooms with a wooden pestle in the same mortar so that the mushrooms turn into a pulp and mushroom juice is released, which will provide the soup with the proper richness and unique aroma. Do not neglect this procedure and do not try to replace the pestle with a blender. The result will be a clear “wrong”. Add the mashed mushrooms to the milkweed.
Prepare onion dressing. Finely chop the onion and fry until golden brown. You should not overcook it - the soup will be bitter. Add the dressing to the soup after 15 minutes from the start of boiling.
Cook for another 5-7 minutes, add salt, turn off the heat. Let the soup simmer on the stove for at least another quarter of an hour. When serving, add sour cream and herbs to each plate.

Mushrooms are a traditional food product for Russians. Delicious, rich soups occupy not the least place among all the dishes that can be prepared from them.

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Saturday, June 10, 2017 12:46 + to quote book

What could be more aromatic and tastier than milk mushroom soup with the addition of traditional vegetables or cereals. Of course, nothing. You can learn how to properly prepare soup from fresh or salted, frozen or dry milk mushrooms on this page. Suggested a large number of recipes, as they say, for every taste. Before you cook mushroom soup from milk mushrooms, you need to figure out the layout of the products, because for some the first course is necessarily a traditional stew, and for others it is pureed puree. After all, the most delicious soup made from milk mushrooms or any other mushrooms is a dish that will appeal to all family members. So, choose a suitable recipe for mushroom soup from milk mushrooms with a photo and try to cook it today for lunch.

dried milk mushrooms – 200 g

onions – 400 g

carrots – 200 g

baked milk – 2 l

roots (parsley, dill) – 70 g

cream – 300 g

salt,

pepper.

Following the recipe for creamed milk mushroom soup, place parsley and dill roots in a saucepan, add mushrooms, onions, carrots and pour baked milk. Grind the boiled ingredients in a mixer along with the broth. Add cream to the resulting mixture. Sauté the flour and add it to the dish being prepared, then add the herbs and stir.

dried milk mushrooms – 100 g

onions – 2 pcs.

potatoes – 600 g

vegetable oil – 6 tbsp. spoons

flour – 1 tbsp. spoon

prunes

lemon circle

Boil the dried milk mushrooms, remove from the broth and chop. In the strained mushroom broth, add mushrooms, finely chopped onions, lightly fried in vegetable oil, lightly toasted flour and bring to a boil. Then add sliced potatoes, prunes, raisins, a slice of lemon and cook until tender.

Ingredients for mushroom soup made from salted milk mushrooms include:

See how to make salted milk mushroom soup in a recipe with a photo, where the entire culinary process of processing products is presented step by step.

Before cooking the salted milk mushroom soup, cut the carrots and parsley into slices and lightly fry in butter.

dried black milk mushrooms – 150 g

butter – 3 tbsp. spoons

onion – 1 pc.

tomatoes – 2 pcs.

boiled rice

vermicelli or stewed vegetable mixture - 2-3 tbsp. spoons

sweet red pepper – 1 pod

sour milk – 1 glass

eggs – 2 pcs.

black pepper

parsley

salt.

Sort the dried mushrooms, rinse and cover with cold water for 2-3 hours. Lightly fry the onion, flour, red pepper and tomatoes in oil, add boiling water, add the mushrooms and cook until tender. Then add rice, or noodles, or stewed vegetables cut into strips into the soup. Season the soup with sour milk and eggs.

Using this recipe for white milk mushroom soup, you can prepare a first course of fresh, frozen or dried mushrooms.

500 g milk mushrooms

500 g potatoes

200 g roots and onions

2 tbsp. spoons of butter

3 liters of water

Bay leaf

green onions

dill

sour cream

Peel and rinse fresh mushrooms. Cut off the legs, chop and fry in oil. Separately, fry the roots and onions. Cut the mushroom caps into slices, scald, place on a sieve and, when the water has drained, transfer to a saucepan, add water and cook for 20-30 minutes, adding diced potatoes. Then put the fried mushroom stems, roots, onions, salt, pepper, bay leaf into the pan and cook for another 10 minutes. When serving, add sour cream, finely chopped green onions and dill. Soup with fresh mushrooms can also be prepared using meat broth. In this case, add semolina to the soup (10 g per plate).

The composition of ingredients for preparing salted milk mushrooms and barley soup is quite simple and includes:

50 g salted milk mushrooms

1/2 cup pearl barley

500 g potatoes

200 g roots and onions

2 tbsp. spoons of butter

Pepper

Bay leaf

greenery

Let the mushroom broth cook. Pour well-washed pearl barley into 1.5 cups of cold water and leave to swell for 2 hours. Then, after draining the water, put the cereal in the broth, let it boil and after 10-15 minutes add diced potatoes, fried roots, salt, pepper, bay leaf and cook until tender. Before serving, sprinkle the soup with dill or parsley.

The ingredients for making meat soup from milk mushroom legs are products such as:

300 g meat with bone (any kind)

500 g milk mushrooms

2 onions

1 parsley root

2 tablespoons tomato paste

50 g cheese (any)

100 g fat

100 g vermicelli

garlic,

greens (any).

Finely chop the peeled onion, fry in fat, add peeled chopped mushrooms, add a little water and simmer until tender. Wash the meat, add cold water (2 liters) and place on low heat. When the water boils, skim off the foam and cook for about an hour. Then add mushrooms, tomato paste, chopped garlic, add salt, boil, add grated cheese and herbs. Separately boil the vermicelli and add it to the soup before serving.

100 g ginger root

200 g canned corn

4 potato tubers

4 liters of water

300 g fresh milk mushrooms

2 teaspoons light soy sauce

1 teaspoon rice wine

1 tbsp. spoon of premium flour

2 teaspoons sesame oil

Greenery

salt.

Boil the mushrooms in salted water, then remove the cooked mushrooms from the broth. Pour clean water over the mushrooms, combine with potatoes, cut into small cubes, and a small amount of salt. Separately combine flour, sesame oil, finely chopped ginger root, corn, soy sauce, rice wine, mix thoroughly and add to the soup just before the potatoes are ready. Mix thoroughly and add finely chopped herbs.

2 liters of water

2 potato tubers

300 g fresh milk mushrooms

1 carrot

2 onions

300 g meat

1 bell pepper

1 glass of milk

2 tbsp. spoons of flour

1 yolk

black pepper to taste

salt.

Boil the washed mushrooms in salted water. Peel and chop onions, peppers and carrots. In a separate bowl, boil the meat in salted water, add mushrooms, onions, carrots, flour combined with milk, peeled and diced potatoes. Place everything over low heat until the potatoes are fully cooked. In 5 min. Add the beaten egg until done.

50 g butter

2 onions

2 eggs

hard-boiled

300 g fresh milk mushrooms

30 g premium flour

parsley

150 ml cream

2.5 liters of water

pepper to taste.

Flour for 10 minutes. dry over low heat. Rinse the mushrooms thoroughly and pass through a meat grinder along with the onions. Add 0.5 liters of water and oil to the resulting mixture and simmer over low heat for 20 minutes. Carefully add flour, mushroom and onion mixture, and finely chopped parsley to the remaining 2 liters of water. Cook over low heat for 20 minutes. In 15 min. until ready, add cream, finely chopped eggs, salt and pepper to taste.

Dry milk mushrooms – 100 g

Lenten oil – 50 g

Onion - 1 pc.

Water - 7 plates

Salt, bouquet - to taste

Rice - 100 g

Cook mushroom broth. Prepare unleavened thick dough like this: pour flour onto the table, make a depression in the middle, pour in vegetable oil and cold water, add salt and knead a fairly stiff dough. Prepare fluffy rice for minced meat and mix it with chopped boiled mushrooms, fried with chopped onions. Roll out the dough thinly, as for dumplings, and cut into small rectangles. Put a little minced meat on each quadrangle and first fold it into a scarf, that is, into a triangle, glue the edges with water, and then connect the two ends of the scarf together; This will give you the shape of an ear. Having made all the ears, cook them separately in salted boiling water, just like the noodles, and before serving, dip them into the prepared, strained mushroom broth.

The ingredients for preparing this pea cream soup from milk mushrooms are as follows:

300 g split peas

30 g dried mushrooms

1–2 pcs. potatoes

2 onions

2 carrots

2 tbsp. spoons of vegetable oil

1/2 teaspoon granulated sugar

Toast

salt.

Wash the peas and soak in cold water overnight. Also soak dried mushrooms in cold water overnight, adding granulated sugar. Peel the potatoes and onions, cut into small cubes. Peel the carrots and grate them on a coarse grater. Heat 1 tbsp in a frying pan. a spoonful of vegetable oil and fry the onions and carrots until the onions are transparent, add salt. Pour 2 liters of cold water into a saucepan and cook for about 1 hour, covered. Remove the mushrooms, cut into strips, fry with 1 tbsp. spoon of butter. Strain the mushroom broth. Place the soaked peas (along with the liquid) into the broth and cook for about 1 hour at a low simmer under the lid. Add mushrooms, potatoes, carrots and onions (along with oil), salt. Cook the soup on low heat for about 30 minutes. under the lid. Serve with croutons.

The composition of mushroom soup made from frozen milk mushrooms includes the following products:

6 frozen milk mushrooms

3 onions

4 things. potatoes

100 g prunes

50 g raisins (seedless)

2–3 tbsp. spoons of vegetable oil

1–2 tbsp. spoons of flour

4 cups of lemon

finely chopped mint (or dill)

salt.

The recipe for soup from frozen milk mushrooms begins with the fact that you need to prepare the broth. Chop the boiled and washed mushrooms and fry in vegetable oil. Strain the broth. Peel the onion, chop finely, fry in a frying pan in vegetable oil until transparent. Sprinkle with flour and continue to fry, stirring, for about 10 minutes. Peel the potatoes, cut into cubes. Rinse the prunes and raisins thoroughly, then soak the prunes in cold water for 2 hours. Boil 2–2.5 liters of mushroom broth in a saucepan, add water if necessary. Add fried chopped mushrooms, fried onions with flour, bring to a boil. Add potatoes, soaked prunes, raisins. Add salt and cook until the potatoes are ready.

When serving, pour the soup into portioned bowls and add a mug of lemon. Sprinkle with finely chopped mint (or dill).

The ingredients for peasant soup made from pickled milk mushrooms are the following simple ingredients:

30 g pickled milk mushrooms

3 liters of water

1/2 small head of fresh cabbage

7–8 potatoes

2 carrots

1 large onion

5–6 medium sized tomatoes

2–3 cloves of garlic

1 bay leaf

1 tbsp. spoon of parsley

1 tbsp. spoon of dill

3 tbsp. spoons of vegetable oil

peppercorns

Boil well-washed pickled mushrooms until soft. Strain the broth through cheesecloth placed in a colander. Rinse cooked mushrooms in running water so that no sand remains. Finely chop the mushrooms, onions and carrots, add salt and fry in a saucepan in vegetable oil until golden brown. Pour in water and mushroom broth, bring to a boil, add chopped potatoes, cook a little, add cabbage, bay leaf, peppercorns and cook until almost done. Add coarsely chopped tomatoes, simmer for 15 minutes, remove the soup from the heat, add finely chopped herbs and crushed garlic.

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