Classic mushroom soup is a stunningly aromatic, tasty and nutritious hot dish that many people like. It can be prepared from fresh, salted, frozen or dried mushrooms.
A classic recipe for mushroom soup of ceps
Ingredients:
- white fresh mushrooms - 500 g;
- vegetable oil - 30 ml;
- water - 2 l;
- potatoes - 5 pcs .;
- carrots - 2 pieces;
- bulb - 1 piece;
- Butter - 2 tbsp. spoons;
- mayonnaise , sour cream for serving;
- spice.
Preparation
Mushrooms are processed, cut into identical slices and fried in a frying pan on melted butter. Then we put it into a saucepan, pour it with boiling water and boil it over low heat for half an hour. Potatoes are cleaned, shredded with small straws and thrown into the broth along with white mushrooms. Carrots and onions are cleaned, shredded, wessed in butter, added to the soup, podsalivaem and cook until soft potatoes. Before serving, fill the soup with sour cream or low-fat mayonnaise.
A classic recipe for mushroom soup with pearl barley
Ingredients:
- dried mushrooms - 40 g;
- potatoes - 1 pc .;
- carrots - 1 piece;
- pearl barley - 60 g;
- bulb - 1 piece;
- sour cream is low-fat - 3 tbsp. spoons;
- garlic - 1 clove;
- spice.
Preparation
The classic recipe for mushroom soup is quite simple. Dried mushrooms washed, poured water, we insist 30 minutes, and then boil, pouring to taste. Then we cool them, shred the pieces and set them aside. Bulb and garlic cloves are cleaned and thrown into broth. Add the barley, cover the pan with a lid and simmer until half-ready. Potatoes and carrots are cleaned, shredded and thrown into the soup. After 20 minutes, carefully remove the onion, garlic, season the dish with spices and let it brew for 20 minutes, covered with a lid. We serve mushroom soup with fresh parsley and low-fat sour cream.
A classic recipe for mushroom soup from frozen mushrooms
Ingredients:
- frozen champignons - 400 g;
- bulb - 2 pieces;
- carrots - 2 pieces;
- croup of semolina - 1 tbsp. a spoon;
- water - 4 liters;
- potatoes - 4 pcs .;
- butter - 50 g;
- vegetable oil;
- spice;
- greens - to taste;
- sour cream - to taste.
Preparation
Mushrooms beforehand get out of the freezer. In a small saucepan pour oil, warm it and spread mushrooms, cut into plates. Fry them, stirring, for 15 minutes, to evaporate excess liquid. Potatoes are cleaned, shredded with straws and added to the pan. Fill with water and cook until half ready. Bulbs and carrots are cleaned, chopped small and passeruem in a pan until golden in butter. Then put the vegetables in the soup, season with spices, cover with a lid and cook for 10 minutes with a weak boil. After that, pour the semolina, stir well, boil and throw chopped greens. We pour out mushroom soup on the bowls and fill with low-fat sour cream.
Classic mushroom soup with champignons and rice
Ingredients:
- chicken broth - 3 l;
- fresh champignons - 200 g;
- rice - 0,5 items;
- potatoes - 4 pcs .;
- bulb - 1 piece;
- carrots - 1 piece;
- cheese fused - 150 g;
- laurel leaf - 1 piece;
- spice.
Preparation
Chicken broth is brought to a boil. In the meantime, we wash rice and clean potatoes. Then cut it into strips and throw it into the pot with the rice. A little podsalivayem and cook for 20 minutes. Bulbs and carrots are processed, shredded and wessed the vegetables in a frying pan with butter. Then add mushrooms, chopped plates. Tush everything together for 5 minutes, and shift the roast in the soup. Add the melted cheese and cook until it melts. After that, we throw spices, laurel leaves, boil and remove the dish from the plate.