Mushrooms are a universal ingredient that harmoniously combines with a wide variety of products. They can be consumed fresh, fried, marinated, frozen and even dried. And we will consider today how to weld a rich, aromatic soup made from forest mushrooms.
Cream of mushroom soup
Ingredients:
- fresh honey agarics or mushrooms - 320 g;
- potatoes - 65 g;
- onion white onion - 45 g;
- drinking water - 510 ml;
- cream low-fat or milk - 210 ml;
- butter - 5 g;
- spices - to taste;
- fresh greens - if desired.
Preparation
Mushrooms are processed, washed and boiled for 20 minutes. Potatoes are cleaned, cut into strips and cooked softly in another bowl, filling with water. With the onion, we remove the husks, cut them into cubes and brown them on the melted butter until the appearance of a golden hue. Then add the finished honey agarics, carefully mix the spatula and simmer the vegetables for about 20 minutes on a small fire. Cook the fried potatoes and roasting into the blender bowl, whisk and spread the resulting mashed potatoes into a pot of broth, where the potatoes were prepared. All stir to a homogeneous state, bring to a boil and remove the dishes from the plate. At the very end, we introduce warm cream or milk, season the dish with spices and serve a ready soup of fresh forest mushrooms to the table.
The recipe for soup from forest mushrooms
Ingredients:
- frozen forest mushrooms - 340 g;
- Vermicelli thin - 40 g;
- potatoes - 130 g;
- onion - 55 g;
- carrots average - 45 g;
- fresh dill - if desired;
- spices - to taste;
- filtered water;
- sour cream for serving;
- vegetable oil - 10 ml.
Preparation
To prepare a delicious and aromatic soup, the frozen forest mushrooms are removed from the freezer in advance and put into a pan with water. We bring the contents to a boil, reduce the heat, cover the lid and boil for about 10 minutes. Finished mushrooms carefully take out the noise, and the broth again boil. Potatoes are cleaned, cut into strips and thrown into a boiling broth, podsalivaya to taste. In the meantime, the processed onions are finely shredded and sent to a frying pan heated with oil. Next, throw the mushrooms, mix and stew for 15 minutes, covering the top with a lid. Carrots are cleaned, shredded straws and thrown into the soup. Throw the vermicelli, stir and cook for about 5 minutes. Then carefully lay out the vegetable roast, mix it, season the dish with spices and then simmer for another 10 minutes. Serving on the table, we fill the soup of forest mushrooms with noodles with sour cream and sprinkle at will with chopped dill.
Soup with wild mushrooms and melted cheese
Ingredients:
- Fresh forest mushrooms - 510 g;
- cheese fused - 310 g;
- the young potato is 170 g;
- carrots - 55 g;
- onion white onion - 85 g;
- vegetable oil - 20 ml;
- spices and dry bay leaf;
- fresh greens - for filing;
- water filtered - 2.5 liters.
Preparation
Washed and processed forest mushrooms cut into small pieces with a knife. Put them in a pot of water and put the dishes for 30 minutes on the stove. Periodically, we remove the foam from the foam and at the very end add salt to the broth.
Without wasting any time, we clean potatoes, shred it with thin straws and send it to the pot with a laurel. Processed onions with carrots chopped finely and wessed on the warmed oil. As soon as the potatoes become soft, we spread carefully the vegetable roasting and bring the soup from the forest mushrooms to a boil. After seasoning the dish to taste any spices, put the grated cheese and stir until it is completely dissolved. Take the dish for about 5-7 minutes and immediately pour it on plates, sprinkling each serving with chopped fresh herbs.