Mushroom soup is incomparably hot, which awakens appetite not only with its aroma and appearance, but even with its name. Refuse the plate of appetizing food is difficult, especially if it is cooked at home from natural products with his own hands.
How to cook mushroom soup?
Delicious mushroom soup - the recipe of which is determined in full by the choice of the main product, it is easy to cook. It is necessary to learn a few simple rules for this:
- Mushrooms can be taken fresh, frozen or dried and must be thoroughly washed.
- Fresh and frozen specimens are boiled initially immediately, and dry ones should be soaked in water for a couple of hours.
- You can supplement the food with various vegetables, fresh as well as pre-fried, cereals, noodles, greens.
- Spices and seasonings in mushroom soup should be minimum - the taste of "forest gifts" should dominate.
Mushroom cream soup - recipe
Soup of mushroom from fresh mushrooms, as well as from any other can be made in the form of mashed potatoes. Often such variations are prepared with the addition of cream, fatty milk or soft cheese, which gives the dish a special creamy silky texture and a unique taste.
Ingredients:
- mushrooms fresh, frozen or dried - 350 g or 70 g;
- broth - 1,2 l;
- potatoes - 300 g;
- onion - 70 g;
- oil - 30 g;
- cream - 200 ml;
- salt, pepper, croutons, greens.
Preparation
- Fresh mushrooms are laid in broth and put on fire immediately, and dried give a couple of hours to stand up for a couple of hours.
- Lay the peeled, sliced potatoes and cook the ingredients until ready.
- Onions are spread over fat until they are rosy and spread into a container.
- Add the cream and merge the ingredients with a blender.
- Salted mushroom soup, pepper, warmed and served with breadcrumbs and greens.
Mushroom soup with pearl barley
When there is a need or just a desire to cook a lean mushroom soup, the option of hot with a pearl barley is what you need! This is nourishing, and home-style delicious. Given the long cooking time of cereals, it should be soaked for several hours after swilling to swell.
Ingredients:
- podberezoviki - 300 g;
- onions, carrots - 100 g;
- pearl barley - 120 g;
- potatoes - 300 g;
- oil - 40 g;
- onion feathers - 2-3 pcs .;
- salt, pepper, and laurushka.
Preparation
- Perlovsku washed, soaked and boiled until soft.
- In two liters of water, mushrooms are cooked, they throw potatoes and onion-carrot fry, boiled croup, salted and season the soup to taste with greens, laurel.
- Cook mushroom soup on low heat for a little more.
- When served, they throw onion feathers into a bowl.
Mushroom soup from dried mushrooms
The recipe for mushroom soup from dried mushrooms does not need advertising. Everyone knows that such a dish is the most fragrant, rich and charmingly tasty. And especially nice to eat hot in the winter cold, when the windows are chilly and frosty, and at home on the kitchen table a fragrant plate with food.
Ingredients:
- dried chanterelles - 100 g;
- bulbs, carrots - 100 g;
- potatoes - 600 g;
- flour - 30 g;
- vegetable fat - 40 g;
- salt, pepper, laurel, dill.
Preparation
- The dried product is soaked in water for a couple of hours, after which it is removed, the infusion is filtered and combined again in a vessel.
- Cook the ingredients for half an hour, after which they introduce potatoes.
- After ten minutes, lay the vegetable toast with flour.
- Podsalivayut, pepcha yastvo, season with seasonings and cook for another ten minutes.
Mushroom soup with cheese
Mushroom soup with melted cheese, the recipe of which is presented below, has no equal among such kind of gastronomic compositions. It is perfect all - and an amazing taste with creamy notes, and a divine incomparable aroma, and, which is especially pleased with busy housewives, fast and not troublesome decoration out of the most accessible ingredients.
Ingredients:
- champignons - 0,5 kg;
- onions, carrots - 100 g;
- melted cheese - 200 g;
- vegetable or cream fat - 40 g;
- salt, laurel, greens, rusks.
Preparation
- On the vegetable, vegetables are sliced, after which chopped mushrooms are added.
- Give moisture to evaporate, a little more fry and spread into a saucepan.
- Fill the frying with boiling water to obtain the desired density of hot and give a boil.
- They put cheese, salt, pepper the food and cook for a quarter of an hour, stirring.
- When serving, supplement the mushroom soup with herbs and croutons.
Mushroom soup with meat
You can cook mushroom soup on chicken broth , beef or pork, adding also slices of meat. This version of the meal, which combines excellent taste, a divine flavor with richness and nutritional value will be appreciated by the male audience.
Ingredients:
- chicken, beef or pork - 400 g;
- champignons - 400 g;
- onions, carrots - 100 g;
- a stalk of celery - 1 piece;
- potato - 400 g;
- oil - 70 g;
- salt, pepper, laurel, greens;
- garlic cloves - 2 pcs.
Preparation
- Pieces of meat browned on the fat in a frying pan, put in a pan, pour boiling water and cook almost until ready.
- Fry the chopped mushrooms and lay them with meat and potato cubes.
- Pass the vegetables and after ten minutes throw in the container.
- Podsalivayut delicious mushroom soup, peppers, season with spices and garlic, cook until ready and give a little infusion.
Mushroom soup with noodles
From the recommendations below, you will learn how to cook mushroom soup with the addition of noodles. Such a variant of the dish will be tastier and more savory if you make noodles with your own hands, but when there is no free time, you can also start buying pasta. As the basis of hot, you can take absolutely any mushroom, the main thing is to prepare them properly.
Ingredients:
- honey agaric - 400 g;
- noodles, home or shop - 90 g;
- onions, carrots - for 90 g;
- potatoes - 400 g;
- oil - 40 g;
- salt, seasonings.
Preparation
- Preparation of mushroom soup begins with the preparation of all ingredients.
- Pass for fat, shredded straws vegetables, lay potatoes, mushrooms and pour all the boiling water.
- After ten minutes of boiling, salt, spices, noodles are thrown and cooked until ready.
Mushroom Soup in the Multivariate
Simultaneously, light, dietary and richly obtained in a multivark mushroom soup of veshenok, the recipe of which is set forth below. Low cost and availability of the main product for such a variety of mushroom soup allows you to prepare it at any time without restrictions on the season and regardless of material wealth. In addition, the use of a multi-device significantly saves time and gives an ideal taste result.
Ingredients:
- oyster mushrooms - 400 g;
- onions, carrots - 120 g;
- potatoes - 400 g;
- milk - 700 ml;
- purified water - 1.2 liters;
- flour - 40 g;
- vegetable oil or cream - 40 g;
- salt, seasonings.
Preparation
- Shinkuyu ray and carrots, cleaned and cut into blocks of potatoes and put in multicasting, setting the device in advance for the function "Baking".
- Fry the vegetable mass for twenty minutes.
- Oyster mushrooms are rinsed, soaked for a short time in cold water, allowed to drain and crushed.
- Send the mass to the vegetables and continue the previously selected mode for another ten minutes.
- Pour hot milk and salted water into the container, season with hot seasonings, transfer the device to the "Varka" mode and cook for 30 minutes.
- Five minutes before the signal is injected with flour.