An alternative to all vegetable soups, which are very popular during the fasting period, can be soups on a mushroom basis. The variety of mushrooms used is not inferior to vegetable. In a course can go as usual mushrooms or oyster mushrooms, and more fragrant forest mushrooms or a mix of the first with the second. Below we will talk in more detail about one of the most affordable options - lean mushroom soup of champignons.
Mushroom mushroom soup with mushrooms - recipe
Mushrooms themselves are endowed with a barely perceptible aroma, and therefore all kinds of additives like intense spices, fragrant roots and mushrooms are only welcomed. In this recipe we decided to recreate an analogue of soup cooked on the fire, thanks to a drop of liquid smoke.
Ingredients:
- champignons - 440 g;
- soy sauce - 45 ml;
- maple syrup - 25 ml;
- liquid smoke - 10 ml;
- onion - 145 g;
- garlic - 3 teeth;
- canned beans - 520 g;
- Dijon mustard - 25 g;
- soy milk - 355 ml.
Preparation
Chopped mushrooms and onions, sprinkle together for 7 minutes. When all moisture from the mushrooms evaporates, and the roast gets a golden hue, pour maple syrup to it and add the garlic. About a minute, let the contents caramelize, then put the beans, add mustard and splash liquid smoke. Pour all the soy milk (or any other vegetable milk) and leave to cook for 10-12 minutes. Mix the prepared soup with a blender until you get the desired consistency.
Mushroom soup with champignons and buckwheat
For thickening, we recommend adding cereals to cream soups. In the course, everything can go, whatever, and even the garnish left after yesterday's dinner. The most popular varieties: pearl barley, rice and buckwheat. We have stopped our attention on the last option.
Ingredients:
- onion - 135 g;
- champignons - 1,2 kg;
- branches of rosemary - 2 pcs .;
- potatoes - 390 g;
- carrots - 115 g;
- buckwheat - 55 g;
- laurel leaves - 4 pieces;
- vegetable broth - 3 l;
- flour - 35 g.
Preparation
Prepare the basic onion-mushroom fry with carrots. When excess moisture comes out, add crushed rosemary leaves, then wait until they let your fragrance and sprinkle all the flour. After half a minute, pour the broth and add small pieces of potatoes. Following the tubers, pour the buckwheat and leave everything boiled over medium heat with a laurel leaf until the croup and potatoes become soft.
The mushroom soup of champignons can also be made in a multivarquet, it is enough to fry the ingredients in the same order by including "Baking", and then, after adding liquid and potatoes with croup, go into "Quenching" mode for half an hour.
How to cook lean mushroom soup from champignons with vermicelli?
This is not a standard soup with vermicelli from the dining room, but its modern Asian variation, featuring a markedly greater variety of taste and excellent taste characteristics.
Ingredients:
- tofu - 75 g;
- broccoli - 115 g;
- champignons - 160 g;
- peas - 110 g;
- sweet pepper -85 g;
- feathers of green onions - 3 pieces;
- ginger root - 2 cm;
- carrots - 1 piece;
- curry powder - 1 teaspoon;
- coconut milk - 235 ml;
- vegetable broth - 930 ml;
- rice vermicelli - 90 g;
- parsley greens.
Preparation
Prepare the frying of carrots and mushrooms. When excess mushroom moisture evaporates, put the sweet pepper, add grated ginger and curry. Fill everything with vegetable broth, put in the peas and put the broccoli inflorescences. When the broccoli is softened - it is time for noodles, it takes no more than a minute to cook it, after which the soup is supplemented with coconut milk and served with greens of onions and parsley.