The mushroom is rightfully considered a favorite not only of mushroom pickers, but also of many housewives, even though it is a conditionally edible mushroom. Experienced chefs know that milk mushrooms can be salted, stewed, boiled, fried and marinated. But for novice housewives, we recommend making mushroom soup (Gruzdyanka).
mushroom soup
What to say about this traditionally Russian dish? First, pay attention: you will spend a minimum of time and products on the entire cooking process. Secondly, it is worth noting that it is not only dietary, light and incredibly fragrant, but also very nutritious soup. Nutritionists appreciate the ability of mushrooms to remove toxins from the body and note that these mushrooms are rich in protein and vitamin B. And thirdly, soup can be prepared from both fresh or frozen, and salted mushrooms, which perfectly retain their nutritional properties until spring. You will be able to pamper your guests with exquisite, refined and gourmet Georgian women even in winter.
Of course, mushroom soup easiest to cook fresh mushrooms. Here simple recipe.
Take 0.5 kg of fresh mushrooms and the same amount of peeled potatoes, a medium onion, a few tablespoons of vegetable oil (for frying), 1 egg and spices to taste.
Rinse the mushrooms thoroughly under running water. Prepared mushrooms should be boiled, changing the water to remove bitterness. At this time, chop the onion and potatoes into small cubes. Throw the boiled mushrooms into a colander to cool and remove excess water. Next, boil water in a saucepan and add mushrooms and potatoes pre-cut into neat cubes. Cook everything over medium heat for about fifteen minutes.
Fry the onion until a nice golden color and add it to vegetable broth. Whisk the egg well. After the soup boils for about ten minutes, carefully add a beaten egg to the vegetables. If desired, you can add some herbs and spices. Ready mushroom soup should be infused for another half hour.
Please note: it is better to chop boiled milk mushrooms into strips, since the mushrooms are quite hard even after heat treatment.
An excellent soup can be prepared even from frozen mushrooms. But you should know how to properly freeze and store mushrooms. If there is absolutely no time, then milk mushrooms can be frozen raw. To do this, select young mushrooms without wormholes, carefully clean them of debris and sand. Then rinse the product in several waters and cut into small pieces. After that, you can decompose the milk mushrooms into pre-prepared containers and place in freezer. Please note that when raw mushrooms are frozen, milk mushrooms retain a slight bitterness. Exactly because of this reason experienced chefs It is recommended to freeze boiled or fried mushrooms.
Before freezing the mushrooms, they should be boiled several times for 10 minutes, changing the water so that bitterness and sand are gone. Chop them into small pieces and freeze. If you have more time, then the mushrooms can be fried before freezing. To do this, melt in a pan a large number of butter and fry the mushrooms on it for at least 20 minutes to evaporate excess liquid.
The recipe for mushroom soup from frozen mushrooms is practically no different from the preparation of a classic mushroom soup. But here it is worth noting that frozen mushrooms need to be cut much smaller than raw ones. That is why mushroom puree soups enjoy well-deserved popularity.
Here is an easy mushroom soup recipe. The correct mushroom cream soup should be quite thick and homogeneous.
You will need:
- pre-frozen mushrooms,
- about 400 g
- 100 g low-fat cream,
- carrot,
- spices to taste.
Drop mushrooms and vegetables into boiling water. Keep on fire until ready. After all the ingredients are ready, beat the contents of the pan with a blender and gradually add the cream to the vegetable broth. Add salt and spices to taste. To thicken the cream soup, warm it for a few minutes over low heat. Sprinkle with herbs before serving.
You can cook at least fragrant soup and from salted mushrooms. A suitable mushroom pickling recipe is easy to find online. By the way, not many housewives know what exactly salted milk mushrooms are excellent ingredient for making okroshka.
So, for okroshka you will need: a couple of salted mushrooms, fresh cucumbers, onion, as well as pre-boiled potatoes, carrots and an egg. It should be said that the recipe for making okroshka from salted milk mushrooms is very simple. All vegetables need to be finely chopped, put in one bowl and mix thoroughly, adding sugar and mustard to the vegetables to taste. Pour everything with kvass or whey with the addition of sour cream.
Saturday, June 10, 2017 12:46 pm + to quote pad
What could be more fragrant and tastier than mushroom soup, with the addition of traditional vegetables or croup. Of course, nothing. And you can find out how to properly cook soup from fresh or salted, frozen or dry mushrooms on this page. A large number of recipes are offered, as they say, for every taste. Before you cook mushroom soup from mushrooms, you need to figure out the layout of the products, because for some the first course is always a traditional stew, and for some it is mashed potatoes. After all, the most tasty soup from mushrooms or any other mushrooms - this is the dish that will appeal to all family members. So choose suitable recipe mushroom soup from mushrooms with a photo and try to cook it today for lunch.
- dried milk mushrooms - 200 g
- onion - 400 g
- carrots - 200 g
- baked milk - 2 l
- roots (parsley, dill) - 70 g
- cream - 300 g
- salt,
- pepper.
Following the recipe for soup-puree from milk mushrooms, parsley and dill roots, put 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. Saute the flour and add it to the prepared dish, then add the herbs and mix.
- dried milk mushrooms - 100 g
- onion - 2 pcs.
- potatoes - 600 g
- vegetable oil - 6 tbsp. spoons
- flour - 1 tbsp. spoon
- prunes
- circle of lemon
Boil the dried milk mushrooms, remove from the broth and chop. In strained mushroom broth put mushrooms, finely chopped onion, lightly fried in vegetable oil, lightly fried flour and bring to a boil. Then add sliced potatoes, prunes, raisins, a circle of lemon and cook until tender.
The composition of products for mushroom soup from salted milk mushrooms includes:
See how to cook soup from salted mushrooms in a recipe with a photo, which shows the entire recipe step by step. culinary process product processing.
Before cooking soup from salted milk mushrooms, cut 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 stew Vegetable mix- 2-3 tbsp. spoons
- sweet red pepper - 1 pod
- sour milk - 1 cup
- eggs - 2 pcs.
- black pepper
- parsley
- salt.
dried mushrooms sort, rinse and pour cold water for 2-3 hours. Lightly fry onions, flour, red peppers and tomatoes in oil, pour boiling water over them, put mushrooms and cook until tender. Then put rice, or vermicelli, or sliced \u200b\u200b into the soup vegetable stew. Soup season sour milk and eggs.
According to this white mushroom soup recipe, you can cook the first course of fresh, frozen or dried mushrooms.
- 500 g mushrooms
- 500 g potatoes
- 200 g roots and onions
- 2 tbsp. butter spoons
- 3 liters of water
- Bay leaf
- green onion
- dill
- sour cream
Clean and wash fresh mushrooms. Cut off the legs, chop and fry in oil. Separately fry the roots and onions. Cut mushroom caps into slices, scald, put on a sieve and, when the water drains, transfer to a saucepan, add water and cook for 20–30 minutes, adding diced potatoes. Then put the fried mushroom legs, roots, onion, 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 be prepared for meat broth. In this case, add to the soup semolina(10 g per plate).
The composition of the products in order to prepare the soup of salted milk mushrooms with barley is quite simple and includes:
- 50 g salted mushrooms
- 1/2 cup pearl barley
- 500 g potatoes
- 200 g roots and onions
- 2 tbsp. butter spoons
- Pepper
- Bay leaf
- greenery
Put the mushroom broth to boil. well washed pearl barley pour 1.5 cups cold water and set to swell for 2 hours. Then, draining the water, put the cereal in the broth, let it boil, and after 10-15 minutes put the diced potatoes, roasted roots, salt, pepper, bay leaf and cook until tender. Sprinkle the soup with dill or parsley before serving.
Ingredients for cooking meat soup from the legs of mushrooms, these are products such as:
- 300 g meat with bone (any)
- 500 g 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, pour in a little water and simmer until tender. Wash the meat, pour cold water (2 l) and put on low heat. When the water boils, remove the foam and cook for about an hour. Then put the mushrooms tomato paste, chopped garlic, add salt, boil, add grated on coarse grater cheese, greens. Separately, boil the vermicelli and put it in the soup before serving.
- 100 g ginger root
- 200 g canned corn
- 4 potato tubers
- 4 liters of water
- 300 g fresh mushrooms
- 2 teaspoons light soy sauce
- 1 teaspoon rice wine
- 1 st. a spoonful of high-grade flour
- 2 teaspoons sesame oil
- Greenery
- salt.
Boil the mushrooms in salted water, then remove the cooked mushrooms from the broth. Pour the mushrooms with clean water, combine with potatoes, cut into small cubes, and a small amount 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 greens.
- 2 liters of water
- 2 potato tubers
- 300 g fresh mushrooms
- 1 carrot
- 2 heads of onion
- 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 to it. Put everything on a low heat until the potatoes are fully cooked. For 5 min. until ready, add the beaten egg.
- 50 g butter
- 2 heads of onion
- 2 eggs
- hard boiled
- 300 g fresh mushrooms
- 30 g premium flour
- parsley
- 150 ml cream
- 2.5 liters of water
- pepper to taste.
flour for 10 min. dry on low heat. Rinse mushrooms thoroughly, pass through a meat grinder along with onions. Add 0.5 l of water, oil to the resulting mixture, simmer over low heat for 20 minutes. In the remaining 2 liters of water, carefully add flour, a mass of mushrooms and onions, finely chopped parsley. Boil over low heat for 20 minutes. For 15 min. until ready, add cream, finely chopped eggs, salt, pepper to taste.
- Dry mushrooms - 100 g
- Lean oils - 50 g
- Bow - 1 pc.
- Water - 7 plates
- Salt, bouquet - to taste
- Rice - 100 g
Boil mushroom broth. Prepare fresh thick dough like this: pour flour on the table, make a recess in the middle, pour in vegetable oil and cold water, add salt and knead a rather stiff dough. Prepare crumbly 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 squares. Put a little stuffing on each quadrangle and fold it first with a scarf, that is, with a triangle, glue the edges with water, and then connect the two ends of the scarf together; thus, the shape of the ear will be obtained. Having made all the ears, cook them separately in salted boiling water, like noodles, and before serving, lower them into the prepared, filtered mushroom broth.
The composition of the products in order to prepare this pea cream soup from mushrooms is as follows:
- 300 g shelled peas
- 30 g dried mushrooms
- 1–2 pcs. potatoes
- 2 onions
- 2 carrots
- 2 tbsp. tablespoons of vegetable oil
- 1/2 teaspoon of granulated sugar
- Toast
- salt.
Rinse the peas, soak in cold water overnight. Soak dried mushrooms in cold water overnight, adding granulated sugar. Peel potatoes and onions, cut into small cubes. Peel the carrots, grate on a coarse grater. Heat up in a skillet 1 tbsp. a spoonful of vegetable oil and fry the onion with carrots until the onion is transparent, salt. Mushrooms pour 2 liters of cold water in a saucepan, cook for about 1 hour under the lid. Remove the mushrooms, cut into strips, fry with 1 tbsp. a spoonful of oil. Strain the mushroom broth. Put the soaked peas (together with the liquid) into the broth, cook for about 1 hour with a slight boil under the lid. Add mushrooms, potatoes, carrots and onions (along with butter), salt. Simmer the soup on low heat for about 30 minutes. under the lid. Serve with croutons.
The composition of mushroom soup from frozen mushrooms includes the following products:
- 6 frozen mushrooms
- 3 onions
- 4 things. potatoes
- 100 g prunes
- 50 g raisins (pitted)
- 2–3 tbsp. tablespoons 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 mushrooms begins with the fact that you need to prepare the broth. Chop boiled and washed mushrooms, fry in vegetable oil. Strain the broth. Peel the onion, finely chop, fry in a pan in vegetable oil until transparent. Sprinkle with flour and continue to fry, stirring, for about 10 minutes. Peel potatoes, cut into cubes. Rinse the prunes and raisins thoroughly, then soak the prunes in cold water for 2 hours. Boil in a saucepan 2-2.5 liters mushroom broth, add water if necessary. Put the fried chopped mushrooms, onions fried with flour, bring to a boil. Add potatoes, soaked prunes, raisins. Salt and cook until potatoes are tender.
When serving, pour the soup into serving bowls, put a mug of lemon. Sprinkle with finely chopped mint (or dill).
Composition of products for peasant soup from pickled mushrooms - these are the following simple ingredients:
- 30 g pickled mushrooms
- 3 liters of water
- 1/2 small fresh cabbage
- 7–8 potatoes
- 2 carrots
- 1 large onion
- 5-6 medium sized tomatoes
- 2-3 garlic cloves
- 1 bay leaf
- 1 st. a spoonful of parsley
- 1 st. a spoonful of dill greens
- 3 art. tablespoons of vegetable oil
- peppercorns
Boil well-washed pickled mushrooms until soft. Strain the decoction through cheesecloth placed in a colander. Rinse the boiled mushrooms in running water so that no sand remains. Mushrooms, onions and carrots finely chopped, salt, fry in a saucepan in vegetable oil until golden brown. Pour water and mushroom broth, bring to a boil, add chopped potatoes, cook a little, add cabbage, bay leaf, peppercorns and cook until almost cooked. Put coarsely chopped tomatoes, hold on fire for 15 minutes, remove the soup from the heat, add finely chopped greens and crushed garlic to it.
Tags:If you want to cook a fragrant, rich and tasty soup, then you will need this recipe for mushroom soup from salted milk mushrooms. Mushroom soup will appeal to all your loved ones and the children will gobble up both cheeks. In order to make it easier for you to prepare it, original photos are attached to each stage.
Ingredients:
- Potatoes - 420 gr.
- Onion - 100 gr.
- Salted 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 clean the onions, rinse under running cold water. With a sharp knife we cut small cube, see as in the photo.
2. On a heated frying pan with vegetable oil Spread the chopped onion, fry over medium heat, stirring occasionally until golden brown.
3. For soup, take two large potatoes, peel and rinse. Cut into medium sized cubes.
4. We take out the salted milk mushrooms from the jar, put them in a deep plate and wash them in warm water to wash off the spices. Also cut into even cubes.
5. Pour filtered water into the pan, put the potatoes there, cover with a lid and put on the burner, bring the water to a boil, add some salt and add the rest of the ingredients. Once again bring to a boil, 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 did not add a lot of salt, since the mushrooms are already salty, keep this fact in mind so as not to oversalt). When it is cooked, leave it to infuse for 10 - 15 minutes, so that the taste is saturated. Using this recipe, you will cook a delicious and rich mushroom soup, you can also easily cook it in a slow cooker.
Soups with mushrooms delicious lunch or dinner, fragrant and satisfying. Salted mushrooms have their own unsurpassed spicy taste, and the soup from them may seem even tastier to many! Be that as it may, there is an audience for any soup.
For satiety, put in mushroom soups various cereals to taste, usually rice, millet or pearl barley. I will cook with millet. I took mushrooms, and fresh oyster mushrooms.
Let's prepare all the products for making mushroom soup from salted mushrooms. My broth is already prepared, from veal. I don’t really like mushroom soup with meat broth, I prefer just mushroom soup, but the family asks for something more satisfying.
We clean the potatoes and cut into strips.
Cut the onion and celery into cubes, three carrots on a grater.
Let's prepare the soup. Fry the onions and carrots, add the celery last and simmer until soft.
Add potatoes and millet to the boiled broth and cook until half cooked, about 10 minutes from the moment of boiling.
Let's prepare the mushrooms. If strongly sour or salty, then you can rinse with water. I know the taste of my mushrooms, so I just remove the pieces of garlic, bay leaf, peppercorns and cut the salted mushrooms into strips. I do the same with raw oyster mushrooms.
Put the dressing in the broth with potatoes and millet.
And put salted mushrooms. Cook over medium heat until potatoes and millet are cooked.
At the end, put the chopped parsley, bring to a boil and turn off the heat.
Salted mushroom soup is ready! Serve with sour cream for sure.
