20 years ago, mushroom soup was eaten only in autumn, the season because it was mushroom. And today, fresh champignons can be bought all year round in almost any store. These mushrooms are very popular with housewives, they prepare both first courses and second courses, and bake pies. For pickling, you should choose small mushrooms, stuffing - large ones, and fresh medium-sized champignons are perfect for soups.
When choosing mushrooms for mushroom soup from fresh champignons, pay attention to the absence of dark spots, the surface of the cap should be matte and velvety. To the touch, fresh champignons are dense and elastic. The cut line can tell a lot about the freshness of mushrooms. There should be no voids in the leg. Fresh champignons have a pronounced delicious mushroom smell. Mushrooms are a very satisfying product that contains only 30 kcal per 100 grams. Therefore, you can eat them without fear for the size of the waist. So, consider how to cook soup with fresh champignons.
Ingredients (for 4 servings):
- Fresh champignons 500 gr.,
- Salt,
- White ground pepper,
- Onion 1 pc.,
- Carrot 1 pc.,
- Olive oil 2 tablespoons,
- Potatoes 3 pcs.,
- Bay leaf.
For submission:
- Parsley,
- crackers,
- Sour cream.
Cooking steps
Rinse the mushrooms thoroughly under cold running water, cut into medium-sized pieces. You can take frozen fresh champignons, in this case, before preparing the soup, they should be thawed. In the photo, the soup is made from fresh mushrooms.
Pour 1.5 liters of water into a saucepan, boil and add chopped mushrooms. An important point - we lower the mushrooms into boiling water. Salt and pepper with ground white pepper. White pepper has a milder flavor than black pepper, and this makes it very suitable for mushrooms. Fresh champignons in the soup boil quickly, so you need to put the mushrooms into the soup along with the potatoes.
We clean the onion from the husk and cut into thin half rings. Wash the carrots and cut into thin strips. In a heavy-bottomed pan, add two tablespoons of extra virgin olive oil, and over low heat, bring the carrots and onions to half-cooked.
Three large potatoes, peeled and cut into small cubes. Add to the pan with mushrooms, cook for 10 minutes, add fried carrots with onions, bay leaf and boil for another 10 minutes.
Remove from heat, cover with a large towel, let it brew for three hours. Serve the finished first course should be thickly sprinkled with parsley, you can add a spoonful of fresh sour cream. Place croutons in a bowl nearby.
Let's experiment!
Fresh champignons can also be used to make excellent mushroom puree soup. How to cook it? To do this, boil mushrooms together with potatoes, and fry finely chopped onions and carrots in sunflower oil until fully cooked. Put the boiled mushrooms with potatoes into the blender bowl, add the fried onions and carrots, bring the blender to a homogeneous consistency, if necessary adding the broth in which the mushrooms and potatoes were boiled in a thin stream. Put the resulting mixture on fire, bring to a boil, reduce the temperature and then simmer for 5 minutes. Serve with parsley, sour cream and breadcrumbs.
In a slow cooker, fresh mushroom soup is quick and easy to prepare. Put diced mushrooms with potatoes and chopped onions with carrots in a multicooker bowl. Pour one and a half liters of water, salt and pepper with white ground pepper. Set the soup program for 20 minutes.
Surely, you will also like creamy mushroom soup made from fresh champignons. According to the recipe, one and a half liters of non-fat cream is added to the pan and cooked further according to the above recipe. Creamy mushroom soup from fresh champignons can also be made in the form of mashed potatoes: cook the champignons with potatoes, grated carrots and chopped onions, put the ingredients into the blender bowl, bring to a homogeneous consistency, gradually pouring the cream in a thin stream. Pour the resulting creamy puree soup into a saucepan, bring to a boil and serve hot with crackers and herbs.
Mushroom soup from champignons can be prepared without potatoes, this will reduce the calorie content of the soup. Increase the amount of mushrooms and boil them with carrots and onions. If the carrots and onions are not pre-fried, then the dish will become even less high-calorie.
There are a lot of recipes for soup with fresh champignons. Choose, experiment, cook what you really like.
Prepare delicious soups at home. Enjoy your meal!
Each home cook can cook delicious mushroom soup from fresh mushrooms, the recipe is available to everyone and is not difficult. A variety of options will transform a boring menu and allow you to heartily feed a large family with an original dish.
How to cook mushroom soup?
You can cook soup from fresh mushrooms from available champignons or oyster mushrooms, but from forest mushrooms the treat will come out more fragrant and tastier, therefore, after a successful “quiet hunt”, you must definitely cook soup according to any interesting recipe.
- If mushroom soup is to be prepared from wild mushrooms, they must first be prepared: cleaned, rinsed well and be sure to boil.
- Store-bought champignons and oyster mushrooms (artificially grown) do not need to be boiled, just cleaned of existing contaminants.
- To reveal the maximum mushroom flavor in the dish, before laying in the soup, they can be fried with onions and butter.
- Any broth for the base converges: meat, vegetable. If you plan to use a mushroom decoction, cook forest mushrooms by changing the water twice.
Fresh porcini mushroom soup is considered the most delicious. Mushroom mushrooms give off a maximum of forest flavor, and their dense pulp fully compensates for the absence of meat ingredients in the dish. Cooking it is simple: the mushrooms must be cleaned in advance, washed thoroughly, cut into large pieces and boiled for 20 minutes, removing the foam that rises abundantly.
Ingredients:
- white mushrooms - 300 g;
- onion - 1 pc.;
- butter - 50 g;
- potatoes - 5 pcs.;
- broth - 2 l;
- herbs, salt.
Cooking
- Cut the boiled mushrooms not finely, put them in a frying pan.
- Fry for 10 minutes, add onion and butter, salt. Simmer another 15 minutes.
- Boil the broth, throw in the potato cubes.
- Boil until soft pieces, add mushroom fry, reduce heat, simmer under the lid for 10 minutes.
- Salt the delicious mushroom soup, season with herbs, serve after 10 minutes.
Mushroom soup cooked from fresh mushrooms is a recipe that can be modified to suit your own taste. Puree soup is cooked on the basis of potatoes, whipped with a blender, after the cream is added. Many people like to feel the pieces of champignons, so you can add them at the very end, after frying them with onions.
Ingredients:
- champignons - 500 g;
- broth - 1.5 l;
- cream - 200 ml;
- potatoes - 300 g;
- onion - ½ pc.;
- salt, pepper and herbs;
- croutons for serving.
Cooking
- Spasser the onion in a saucepan, add the champignons, cut into plates, simmer until tender.
- Boil potatoes in broth, beat with a blender.
- Put on the stove, add cream in a thin stream, stirring.
- Bring to a boil, add roasted mushrooms, boil for 3-5 minutes.
- Serve creamy mushroom soup sprinkled with herbs and croutons.
Mushroom is prepared quickly, simply, without frills. The result is a dish with a creamy texture and a pleasant taste. It is important not to be stingy when buying cheese, it will not be much better, but it must be of good quality. In order for the consistency of the soup to come out homogeneous, the cheese is dissolved in advance in a hot broth.
Ingredients:
- champignons - 500 g;
- onion - 1 pc.;
- potatoes - 4-5 pcs.;
- processed cheese - 100 g;
- broth - 2.5 l;
- herbs, salt.
Cooking
- Mushrooms cut into large pieces, fry with onions until tender.
- Grate cheese, pour a glass of hot water, stir.
- Throw the potato cubes into the boiling broth, cook the pieces until soft.
- Introduce mushrooms, salt, pour in the cheese mixture.
- Stir, throw greens, insist soup for 15-20 minutes before serving.
Mushroom with pieces of meat turns out tasty and satisfying, a dish from poultry will come out more appetizing. You can diversify the composition with all kinds of vegetables, you can get by with onions and carrots or supplement with a frozen multi-component mixture, the taste of this will come out multifaceted and bright.
Ingredients:
- fresh mushrooms - 400 g;
- chicken broth with meat - 3 l;
- potatoes - 3 pcs.;
- onions, carrots - 1 pc.;
- sweet pepper - ½ pcs.;
- tomato - 1 pc.;
- salt, pepper, herbs.
Cooking
- Fry mushrooms until cooked.
- Separately sauté the onions, carrots, add pepper strips and chopped tomato.
- Throw potato cubes into boiling broth, boil, add mushrooms.
- At the end, add vegetable frying, salt and pepper.
- Turn off the heat, sprinkle with herbs, serve after 20 minutes.
An unusually tasty mushroom soup is obtained from fresh mushrooms, the recipe of which includes meat ingredients. The dish is cooked simply, and the result will impress even a picky eater. Forest mushrooms, ideally chanterelles or honey mushrooms, will bring a special aroma, but in the absence of such, champignons will also fit.
Ingredients:
- chanterelles - 200 g;
- potatoes - 3 pcs.;
- meatballs - 10-15 pieces;
- broth - 4 l;
- onions, carrots - 1 pc.;
- salt, pepper, herbs.
Cooking
- Peel the chanterelles, boil for 15 minutes, strain.
- Sauté onions in a frying pan, add mushrooms, followed by carrots. Fry until done.
- Introduce meat balls into the boiling broth, cook, removing the foam, until tender.
- Throw in the chopped potatoes, add the fry when ready.
- Salt, season with pepper and laurel.
- Mushroom soup made from fresh mushrooms is served after 20 minutes, sprinkled with herbs.
Delicious and hearty mushroom soup with mushrooms with the addition of barley takes a little longer to cook. Groats can be cooked in advance and added at the end of cooking, so the grains will definitely boil. Small mushrooms do not require cleaning, but they must be washed, cut off the wormy places and boiled for 10 minutes.
Ingredients:
- mushrooms - 300 g;
- pearl barley - ½ tbsp.;
- potatoes - 3 pcs.;
- broth - 3 l;
- onions, carrots - 1 pc.;
- dried dill - 1 tsp;
- salt and pepper.
Cooking
- Boil barley until tender.
- Strain the boiled mushrooms, rinse.
- Add potatoes and mushrooms to the boiling broth, cook until tender, add barley.
- Spasserovat onions and carrots, pour into soup.
- Salt, season with pepper, dry dill and laurel.
Mushroom soup with vermicelli
Hearty and insanely delicious, it turns out mushroom, cooked in chicken broth with the addition of a variety of vegetables. The vegetable composition is chosen intuitively, it is preferable to use tomatoes, sweet peppers and cauliflower, they will make the taste extraordinary. Any mushrooms will do: forest or artificially grown.
Ingredients:
- mushrooms - 500 g;
- noodles - 100 g;
- potatoes - 3 pcs.;
- onions, carrots - 1 pc.;
- tomato - 1 pc.;
- sweet pepper - ½ pcs.;
- cauliflower - 100 g;
- broth with meat - 4 l;
- salt, lavrushka, herbs.
Cooking
- Spasser the onion, add coarsely chopped mushrooms, fry until the liquid evaporates, set aside, add salt.
- Separately, darken carrots, pepper strips and tomato slices in a pan.
- Introduce potatoes into boiling broth, bring to half-cooked, add cabbage inflorescences.
- Throw mushrooms and noodles into the soup, add fry when ready.
- Salt, season with lavrushka and herbs.
Adding beans, peas and some vegetables will help to make it satisfying and nutritious. It is best to use large forest mushrooms, they will do an excellent job of replacing meat ingredients. The dish will turn out thick, rich and insanely tasty and will be cooked in just one hour, taking into account the preparation of mushrooms.
Ingredients:
- forest mushrooms - 500 g;
- onion - 1 pc.;
- beans in their own juice - 150 g;
- potatoes - 3 pcs.;
- peas - 100 g;
- carrots - 1 pc.;
- vegetable broth - 3 l;
- salt, herbs, bay leaf.
Cooking
- Mushrooms cut, boil, strain, rinse.
- Saute onions and carrots in vegetable oil, add mushrooms, fry until tender.
- In the broth, cook the beans until soft, add the potatoes.
- Introduce fried mushrooms, peas.
- Season with salt, herbs and laurel.
The easiest way to make the dish come out with a pronounced mushroom flavor, you can pre-cook the champignons with onions in oil, add the rest of the ingredients and cook in the appropriate program. The treat will be ready in an hour, taking into account the preparation of the components.
The most delicious and fragrant soup is obtained from fresh mushrooms. But not everyone succeeds in cooking it in such a way as to preserve this unique aroma of wild mushrooms. Here you need to know some of the subtleties of cooking, stock up on all the necessary ingredients and do not forget to grab a great mood.
How to cook mushroom soup from fresh mushrooms
Earlier in Russia, soup with the addition of fresh mushrooms was called "mushroom house", it was prepared according to a special recipe, it turned out to be very tasty, rich and healthy.
We will also prepare a soup of fresh mushrooms, for this we need the following products:
- forest mushrooms (porcini mushrooms, chanterelles or champignons) - 0.5 kg;
- carrot and onion - 1 pc.;
- potatoes - 0.5 kg;
- water - 3.5 l;
- salt, spices, bay leaf - to taste.
How to make mushroom soup:
- Mushrooms are the main ingredient in this dish. Mushrooms must be fresh. If you managed to find a white mushroom in the forest or collect a few chanterelles, it's just wonderful. Just from these mushrooms you get the most delicious and fragrant soup. If you bought mushrooms in a store, choose fresh, small mushrooms. Mushrooms need to be washed and peeled off a thin film.
- If the mushrooms got large, then they will have to be cut into several parts (4 or even 6).
- Mushrooms need to be boiled. To do this, pour water into a saucepan, put it on the stove, wait for it to boil, pour out the mushrooms and cook until tender. Do not forget to salt the water, add a little freshly ground black pepper.
- While the mushrooms are cooking, you need to prepare the rest of the products: peel the onions, carrots and potatoes, rinse under running water.
- Onions need to be finely chopped, carrots can be grated (use the side with medium notches), potatoes cut into cubes or strips.
- When the mushrooms are almost cooked, pour the potatoes into the saucepan, close the lid and continue to cook both ingredients for 10 minutes.
- After the specified time, you need to add onions and carrots, mix all the ingredients, continue cooking soup with mushrooms over low heat until the potatoes are soft.
- Try the soup. You may want to add more salt or spices. It is not necessary to pepper strongly, but you can put 1 or 2 bay leaves at the end of cooking.
- The soup is ready, but it is too early to pour it into bowls. It is necessary to give time for the mushroom soup to infuse. This takes 20 or 30 minutes. Then you can pour the fragrant delicious soup on plates.
Mushroom soup is served hot, put a little fresh chopped greens in each plate.
Mushroom noodle soup
This recipe is universal, it turns out the soup is very tasty and rich, but not as dietary as cooked according to the previous recipe.
Take these products:
- fresh mushrooms - 200 g;
- onion and carrot - 1 pc.;
- parsley root;
- noodles (can be homemade) - 70 g;
- butter - an incomplete tablespoon;
- fresh parsley - to add to the finished dish;
- chicken broth or plain water - 1 l;
- salt, spices - to taste.
How to cook soup with mushrooms:
- Pour the meat broth or water into the pan, peel the carrots and cut into circles. Add an onion to the water (peel, do not chop). These vegetables need to be boiled in broth until half cooked.
- While the vegetables are cooking, prepare the mushrooms: rinse, peel, cut the large ones into pieces. Add mushrooms to the broth, put salt and pepper. Cook over medium heat for about 10 minutes, maybe a little more.
- In a separate saucepan, you need to cook homemade noodles and add to the mushrooms along with butter.
- Soup with mushrooms is ready. Add some fresh chopped parsley to each bowl.
If you want to enhance the flavor of the mushrooms, then you can add a pinch of dried forest mushrooms, just do not add a lot, because the taste of the soup may deteriorate.
Potatoes can be completely replaced with one wonderful ingredient - turnips. It gives the dish a special taste. You can add a piece of turnip and put as many potatoes as indicated in the recipe.
If you like frying in the soup, then the onions and carrots should be fried in butter until golden brown and added to the soup after the potatoes boil and boil for 5-7 minutes.
Mushroom soup you can cook from a lot of types of mushrooms, but it turns out to be especially tasty and fragrant from ceps. It is perhaps difficult to imagine a more "summer" first course than a soup made from freshly picked mushrooms. But even in winter, such a soup can be prepared quite well; champignons or dried mushrooms are great for it.
Soup with mushrooms - food preparation
To prepare the soup, the mushrooms must be sorted out, rinsed thoroughly with running cold water and cleaned. It is fashionable to cut large ones into pieces, small ones are put in the whole broth. After preparing the broth, it is fashionable to catch the mushrooms with a slotted spoon and fry, and then send them back to the soup. Fans of dietary dishes can do without roasting. If it is planned to put dried mushrooms in the soup, then they should first be soaked in cold water for 3-4 hours, and only then boiled.
Soup with mushrooms - preparing dishes
To cook mushroom soup, you will need a pot of a suitable volume and a frying pan for frying the mushrooms themselves or vegetables (carrots, onions).
Recipe 1: Mushroom Mushroom Soup
The preparation of this soup requires a minimum of time and effort, and the dish turns out to be tasty, fragrant and appetizing. The best addition to it will be white bread croutons fried in vegetable oil, a handful of chopped fresh herbs and a couple of tablespoons of sour cream, which will give the soup a special tenderness and a pleasant creamy taste.
Ingredients
500 g fresh champignons
2 medium onions
1 medium carrot
3 medium potatoes or 150-200 g of vermicelli (preferably "cobwebs")
salt (to taste)
greens (to taste)
sour cream (to taste)
Cooking method
Prepare mushroom broth. To do this, wash the mushrooms thoroughly, cut them into four parts. Put in a saucepan, pour 2.5-3.0 liters of water, put on medium heat. As soon as the broth begins to boil, remove the formed foam with a spoon and reduce the heat. Boil for about 1 hour, periodically removing the foam, salt. At this time, peel the carrots and onions, finely chop them and fry in vegetable or olive oil for 3-5 minutes. Then remove the mushrooms from the broth, cool slightly and finely chop. Add them to the carrots and onions and fry a little more. If you plan to cook soup with potatoes, then you need to peel it, cut it into cubes and put it in a boiling broth, and when it is almost ready, add mushrooms and vegetables there. If the soup is prepared with vermicelli, then mushrooms and vegetables are first put, the soup is simmered for 5-7 minutes, and then the vermicelli is put. Next, the soup is cooked for another 2 minutes, after which the pan is removed from the stove. Before serving, the dish should be infused for at least half an hour, it is better to add sour cream and herbs not to the pan, but to the plate.
Recipe 2: Porcini mushroom soup with homemade noodles
The highlight of this dish is that almost all the ingredients can be collected or made by yourself. This gives it a special, truly homely taste, and it’s not even worth talking about the delicious aroma of porcini mushrooms. Well, if you manage to get real village sour cream, be sure that a pot of this mushroom soup will be eaten in one sitting!
Ingredients
500 g white mushrooms
2 onions
2 medium carrots
2.5-3 cups flour
50 ml vegetable oil
water
salt (to taste)
greens (to taste)
sour cream (to taste)
Cooking method
Prepare the dough for the noodles: pour half the flour onto the board, form a small depression in the center. Pour into it oil mixed in a separate container and 100 ml of boiled water at room temperature. Lightly salt and knead the dough in thickness resembling liquid sour cream. Then gradually add the rest of the flour so that the dough becomes quite steep. Roll it out with a rolling pin into a thin layer and cut into strips. Place the noodle board in a warm place for a few hours to dry.
When the noodles are ready, you can start preparing the mushroom broth. Mushrooms must be sorted, cleaned and rinsed thoroughly with cold running water. Then put them in a saucepan with 2.5-3 liters of water and cook over low heat for about 1 hour, periodically removing the foam, salt. After that, you need to place the noodles in the broth, cook over medium heat for 10-12 minutes. At this time, fry the finely chopped onion in a pan in vegetable oil and transfer it to the broth. Let the soup boil for another 2-3 minutes, remove from the stove, insist for about half an hour. Serve the soup with sour cream, white bread croutons and finely chopped fresh herbs.
Recipe 3: Mushroom Puree Soup
This soup has a delicate texture, which is sure to please children. For it, you can use champignons, porcini mushrooms or boletus. It is better if the mushrooms are medium-sized, they give a richer flavor.
Ingredients
300 g mushrooms
50 ml cream
50 g butter
1 table. a spoonful of flour
1 garlic clove
salt, pepper (to taste)
greens (to taste)
Cooking method
Rinse the mushrooms thoroughly under cold water, peel and cut into medium pieces. Boil in salted water for 40-45 minutes. Remove with a slotted spoon and fry in butter, adding flour and finely chopped garlic. When the mushrooms are lightly browned, pour about 2 cups of mushroom broth into the pan, bring to a boil, salt and pepper to taste. Then cool the soup a little, pour it into a blender, grind all the ingredients with it to a puree-like consistency, pour in the cream and serve the dish on the table, garnishing with chopped herbs.
Recipe 4. Mushroom Creamy Soup
Ingredients
champignons - 300 g;
carrots and onions - 1 pc.;
greens - a small bunch;
pepper - a pinch;
vegetable oil;
potatoes - 3 pcs.;
100 ml cream;
processed cheese - two pcs.
Cooking method
Boil water in a saucepan. Peeled potatoes chop into small pieces and dip into boiling water. Boil ten minutes. While the potatoes are cooking, peel and wash the carrots and onions. Chop the onion into cubes. Grate the carrots on a large segment of the grater. Wash the mushrooms, put on a disposable towel and dry, cut into plates. Pour oil into a heated stewpan, and transfer mushrooms and vegetables into it. Cook over low heat, stirring occasionally, for five minutes. Simmer soup with fry for another 10 minutes. Cut the melted cheese into pieces. Finely chop the washed greens. Pour the cream into the pan and put the cheese. Add salt and pepper. As soon as the soup boils, remove to the stove and add the greens. Leave the soup covered for 10 minutes.
Recipe 5. Lenten soup with mushrooms and beans
Ingredients
a glass of white beans;
three liters of water;
300 g of champignons;
ground black pepper and salt;
onion and carrot;
parsley and dill (greens);
a handful of rice;
mushroom seasoning;
vegetable oil.
Cooking method
We sort and wash the beans. We spread it in a saucepan, pour in a liter of water and leave it for five hours or overnight. Then put on the stove and bring to a boil. Cook over low heat, covered with a lid, for about an hour. We wash the mushrooms, put them in a separate pan and pour two liters of water. From the moment of boiling, boil for another five minutes. Peel, wash and cut potatoes into pieces. We clean the onion and finely chop. Peeled carrots cut into thin strips. Remove the mushrooms from the pan with a slotted spoon and cut into small pieces. Wash the rice well. In a boiling mushroom broth, spread the potatoes, half the chopped onions and carrots, rice. Cover with a lid and cook for 15 minutes over low heat. Simmer the remaining vegetables in hot oil until soft, stirring occasionally. Put the mushrooms in the pan, and fry them with vegetables for a while. Add the roast to the soup. Salt, pepper, season with your favorite spices. We put the boiled beans in the pan and boil for another seven minutes. We spread finely chopped greens in the soup. We insist, soup for 15 minutes and serve.
Recipe 6. Mushroom and broccoli soup
Ingredients
liter of vegetable broth;
table salt and ground pepper;
champignons - 200 g;
30 g butter;
bulb;
200 g broccoli;
potatoes - 2 pcs.;
parsley (greens).
Cooking method
Boil the vegetable broth in a saucepan. Rinse and separate into broccoli florets. Peel the potatoes, wash them and cut into cubes. Finely chop the peeled and washed onion. Melt the butter in a frying pan and fry the onion in it until golden brown. Wash the mushrooms, pat dry and cut into slices. Transfer the potatoes and mushrooms to the boiling broth and cook over low heat for ten minutes. Add broccoli and roast, salt and boil for another five minutes. Pour the hot soup into portions and sprinkle with parsley.
Recipe 7. Mushroom creamy soup with pearl barley
Ingredients
champignon mushrooms - 400 g;
150 ml cream;
onion - 1 head;
bay leaf, ground pepper and salt;
two potatoes;
carrot;
1500 ml chicken broth;
garlic - two cloves;
butter - 30 g;
fresh parsley.
Cooking method
Sort the barley, rinse and soak overnight. In the morning, rinse the cereal, pour in the broth, put a whole onion, and cook over intense heat. After boiling, twist the fire and cook for about 20 minutes. Peel the carrots and potatoes, rinse and chop: potatoes - in small pieces, carrots in small chips. Transfer the vegetables to the soup and boil for five minutes. Rinse the mushrooms, cut them into plates and fry in butter until tender. Pepper and salt. Transfer the mushrooms to the soup and boil from the moment of boiling for five minutes. Enter the cream in a thin stream, add bay leaf and salt, hold on fire until boiling and remove from the stove. Add chopped greens and minced garlic. Mix and serve.
Recipe 8. Mushroom soup with lentils
Ingredients
two liters of vegetable broth;
a bunch of greens;
400 g mushrooms;
olive oil;
50 g red lentils;
carrot;
potato;
half an onion head;
one zucchini.
Cooking method
Peel and wash carrots and onions. Chop vegetables into small cubes and fry in vegetable oil in a cauldron. We clean the mushrooms, wash and cut into thin slices. We put them in a cauldron with vegetables. Here we pour out the sorted and washed lentils and fry everything together. Pour in the warmed broth. Peel potatoes and zucchini, wash and cut into cubes. Pour into boiling broth. We cook for another quarter of an hour. We rinse the greens, peel the garlic from the husk and chop with a finely sharp knife. Add everything to the soup, cover with a lid and insist for a while.
Recipe 10. White mushroom soup with buckwheat
Ingredients
200 g of white mushrooms;
100 g of buckwheat;
ground pepper and salt;
450 g potatoes;
dill and parsley - a bunch;
large onion;
butter - a small piece.
Cooking method
We clean and wash the mushrooms, cut them coarsely. We spread it in a saucepan, pour 2.5 liters of water, wait until it boils, and cook for 20 minutes. Peel and cut potatoes into cubes. We sort and wash the buckwheat. We put buckwheat and potatoes in a saucepan and boil for a quarter of an hour. We rub the peeled carrots with straws. We clean the onion and finely chop. Saute vegetables in butter until soft. We shift the frying into the soup and boil for a couple of minutes. Salt, add chopped greens and remove from the stove.
1. You can put a bay leaf in the mushroom soup, but this should be done at the very end of cooking (10 minutes), and when the soup is ready, the bay leaf should be removed immediately.
2. Dried mushrooms for cooking soup require about 2-2.5 times less than fresh ones.
3. From boletus and especially boletus boletus, the broth turns out to be quite dark, so it is better to cook soup with the addition of processed cheese from them. Cheese is placed at the very end of cooking, pre-cut into cubes.
Mushroom soup in different areas is called in its own way: mushroom, mushroom, mycelium. The recipe also varies from edge to edge. However, its essence remains the same: a thick, tasty, rich dish with an unforgettable forest aroma. In the fall, when it's time to go on a "silent hunt", the mycelium will become for some time the most frequent guest on the table. And at the same time it will serve as a reason to dry up stocks - in order to treat yourself to this wonderful soup again in the winter.
Ural approach
Siberians believe that forest gifts are practically everything that a mycelium should contain. The recipe (the photo clearly shows how appetizing its embodiment is) allows only unobtrusive “accompaniment” to be added to them. Those wishing to check the opinion of Siberians should do the following. The collected mushrooms are moved, cleaned, washed, suspicious places are removed. You can take any variety, both singly and in a common heap. Mushrooms are finely cut and poured into boiling water. There should be little water, just to cover the poured prey. It will give a lot of its own juice, which will supplement the liquid level. We cook the mushrooms for a long time to get a thick mycelium - the recipe takes about half an hour to this stage. In parallel, frying is done (only from onions, without carrots) and added when the soup acquires the consistency of jelly. Bay leaf, a couple of peppercorns - and after a couple of minutes it's time to shoot. A lot of chopped spicy greens are poured into the pan, it is covered with a lid and left to infuse for half an hour.
Soul mycelium
Not everyone agrees to do with such a meager assortment of ingredients (although, perhaps, in vain). For lovers of richness of taste - a mycelium of fresh mushrooms, the recipe of which includes the components that have become obligatory for us. A kilogram of forest mushrooms is cut, placed in this time cold water and boiled for an hour (the first broth must be drained). In a saucepan, a roast is made from chopped onions and grated carrots. It is introduced into the soup simultaneously with the sticks of one or two potatoes. When the tubers are cooked, with vigorous stirring, two beaten eggs are poured into the pan so that they bloom throughout the volume. Pepper, herbs, salt - and we call the family to the table.
"Satiated dad"
Even more satisfying is mycelium from fresh mushrooms, the recipe of which is supplemented with millet. This time they are cut into medium-sized slices, the grits are taken somewhere in half and washed. Both are placed in boiled water at the same time and boiled for half an hour. Ten minutes before the end of cooking, put potatoes and onions stewed in butter. If you want, you can do without potatoes, but the author of the recipe advises cooking with them. Already poured into bowls, the soup is flavored with a sprig of parsley and a spoonful of sour cream.
Dense mycelium: recipe with photo
It should combine both forest and "domestic" mushrooms. The ratio is proposed approximately as follows: for 100 grams of mushrooms - 400 mushrooms and 150 champignons. They say it turns out just amazing mycelium. The recipe advises to use small mushrooms as a whole, and cut large caps. Prepared mushrooms and half a glass of washed barley are loaded into 3 liters of water. As it boils, the scale is removed, after which 20 minutes are detected. Next are the potato cubes. Take it at your discretion. After about ten minutes, a roast is introduced, for which both the carrot and the onion should be finely chopped, it is not worth rubbing the root crop. 100-gram processed cheese is rubbed and added at the very end, with pepper and soy sauce. When it melts, the soup is ready to eat. Chopped greens and sour cream are served on the table along with it.
Winter mycelium
If you have taken care of your future since autumn, you will still have access to delicious and fragrant mycelium in cold weather. The recipe involves the use of dried porcini mushrooms, but does not prohibit the use of any others. Since frosts require enhanced nutrition, it would be wise to cook broth from half a kilogram of beef under the mycelium. The bones are then removed, and the meat is cut and returned back. A glass of mushrooms is poured with boiling water for ten minutes, strained and passed through a meat grinder. Four diced potatoes are placed in the broth; while it is cooking, a chopped onion is sautéed in a frying pan, followed by a mushroom gruel, and then a grated carrot. When everything is well fried, it is poured into the pan. After mixing, half a glass of hercules is introduced there. After 10 minutes, the soup is seasoned with a mixture of different types of pepper and laurel.
