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Mushroom soup from fresh honey mushrooms

Mushroom soup with fresh honey mushrooms

Light, made from everyday ingredients, fragrant and warming! Mushroom soup with fresh honey mushrooms is a recipe for one of the best soups around. It turns out not just tasty but good for you, too. And it's very quick and easy to make. It's also inexpensive—especially if you foraged the mushrooms yourself.

Snezhana

Recipe author

Mushroom soup from fresh honey mushrooms

Composition / ingredients

Servings:

Honey mushrooms

300

Potatoes

Carrots

Onion

Vegetable oil

Bay leaf

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 21 % 3 g

Carbohydrates 64 % 9 g

65 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make mushroom soup with fresh honey mushrooms? Gather the ingredients. For this soup it's better to use smaller honey mushrooms, so you can leave them whole—then it's not only tasty but pretty too. You can add more vegetables if you like. You can also add pasta or grains to the soup, to make it even more nourishing and filling.
Step 2:

Clean the honey mushrooms well of dirt and debris and rinse them under running water. Put them in a pot, cover them with clean water, add salt, and cook for about 30 minutes. Then drain off the water the mushrooms cooked in. Cover the mushrooms with fresh water and put the pot back on the heat.
Step 3:

Meanwhile, prep the vegetables for the soup. Peel the onion and chop it finely.
Step 4:

Peel the carrot and grate it on the medium side of a grater.
Step 5:

Heat the vegetable oil in a skillet. Add the prepared onion and carrot. Fry the vegetables, stirring, over medium heat until golden.
Step 6:

Wash and peel the potatoes and cut them into small cubes.
Step 7:

Add the sautéed carrot and onion to the pot of honey mushrooms. Add the chopped potatoes. Bring it to a boil and turn the heat down to medium. Salt to taste and add the black peppercorns. Cook the soup for about 20 minutes. Add the bay leaf—it makes the mushroom soup especially fragrant. Cook for another 5–7 minutes. Then turn off the heat, but leave the soup on the stove, covered, to rest for about 15 minutes.
Step 8:

If you like, you can add finely chopped dill and parsley to the soup—they enhance the flavor and make it more fragrant. Then ladle the mushroom soup into bowls and serve. You can serve it with sour cream, fresh herbs, garlic, and rye bread. It's really delicious. Enjoy your meal!

Important! Whether or not the recipe gives an amount of water for the soup, it's always best to go by your own preference (whether you like a thick or a thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients belong in the soup, which may not match yours. In practice, that means if you're cooking it for the first time, don't make a whole pot at once. Make a tasting batch—enough for one or two people. To do that, scale all the ingredients down to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your liking. Over time, like most experienced cooks, you'll be able to pour the water and add the ingredients by eye.
Instead of fresh mushrooms, you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Frozen mushrooms can be thawed however is convenient (in the microwave on the appropriate setting, for example—check your appliance's manual) and the liquid drained off. Or, if the amount of liquid in the recipe isn't critical, use them without thawing. Dried mushrooms should be washed well, since they aren't washed before drying, and then soaked in cold water for at least 2–3 hours.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article about pots.