Soup of ceps takes a privileged place in European gastronomy. And there is for that: the original boletus is good in all culinary hypostases - fried, dry, fresh and pickled, it gives the aroma to the rich broth, it is well adjoined with spices and preserves the taste in any combination. The royal forest product will raise even a simple dish to the throne.
Cep mushroom soup - recipe
Do not miss the opportunity to taste fresh mushroom soup in the autumn season. After all, it is by this time that the "whites" accumulate a special nutty taste, which they willingly divide during cooking with the rest of the ingredients. A light, fragrant warming dish from simple vegetable ingredients is what you need after a long walk through the forest.
Ingredients:
- boletus - 300 g;
- potatoes - 100 g;
- carrots - 50 g;
- semolina - 20 g;
- water - 500 ml;
- milk - 500 ml;
- a handful of fresh parsley.
Preparation
- Grind the first three components and put it in the frying pan for 10 minutes.
- Pre-soak the semolina, leaving it to swell while preparing other components.
- Fill the vegetables with liquids, pour in the mango and cook a couple of minutes.
- Fragrant soup of white mushrooms decorate with greens.
Soup of dried white mushrooms - recipe
Soup of dried white mushrooms is a classic of Russian cuisine. Our ancestors were not only prepared from fresh products, but also stored them for future use. Times have changed - store shelves offer a variety of dry blanks for culinary experiments. Using a popular ancient recipe, try a spicy broth with croup and vegetables, which for a long time breaks the hunger.
Ingredients:
- Dried cabbage - 100 g;
- carrots - 50 g;
- onions - 50 g;
- potatoes - 100 g;
- pearl barley - 200 g;
- sour cream - 100 ml;
- vegetable oil - 50 ml.
Preparation
- Soak the "whites" in two liters of water, after which save to a characteristic ruddy shade.
- Perlovsku carefully rinse, boil and insist for 8 hours.
- Shredded vegetables, roast, rump and potatoes put in a decoction, and cook for a quarter of an hour.
- Soup of white mushrooms with pearl barley season with sour cream.
Soup from frozen white mushrooms
One of the modern ways of storing forest gifts is freezing. This method allows you to preserve the taste and noble appearance of the product. Do not wait for a complete thawing of the product and immediately put them in a preheated container, a similar reception will greatly speed up the cooking time. Mushroom soup of frozen white mushrooms - fast and healthy food at any time of the year.
Ingredients:
- frozen boletus - 500 g;
- a stalk of celery - 1 piece;
- water - 2 l;
- oil - 75 ml;
- canned beans - 200 g;
- greens - 10 g.
Preparation
- Fry the first pair of ingredients to achieve a golden finish.
- Fill and soak for a quarter of an hour, then add the beans, greens, and after a couple of minutes, remove the soup of white mushrooms from the plate.
- A spoon of sour cream, yogurt or a few drops of lemon juice will give the dish a pleasant sourness.
Cream of mushroom soup
Cream-soup of white mushrooms with cream is an aristocratic dish, which arose about fifty years ago, and holds the leading position in the high-end restaurant cuisine to this day. To make a cream masterpiece it is possible and in house conditions, having chosen a nutritious basis from cream and a broth, spices, and then having beaten it a blender before achievement of a creamy consistence.
Ingredients:
- boletus - 400 g;
- onion - 100 g;
- broth chicken - 500 ml;
- cream - 200 ml;
- ground pepper - pinch;
- a handful of fresh parsley.
Preparation
- Lay the first pair of ingredients in a deep bowl and brown.
- Add the broth, cook for a quarter of an hour, then whisk the blender to mash, making it as homogeneous as you wish.
- Season the mixture with cream, warm and season.
Cheese soup with porcini mushrooms
Cheese soup with porcini mushrooms and melted cheese is a merit of European culinary people, who never cease to please with a variety of original hot dishes. Cheese and mushrooms are an inseparable pair, which is most often used to create satisfying and calorie recipes. The variety is not important, even a budgetary processed cheese will perfectly emphasize the taste of the boletus with its creaminess.
Ingredients:
- frozen "whites" - 250 g;
- water 250 ml;
- processed cheese - 100 g;
- hard cheese - 200 g;
- cream - 100 ml;
- butter - 100 g;
- a pinch of white pepper;
- handful of fresh basil.
Preparation
- Fry the first component and pour water, season and simmer for a couple of minutes.
- Melt the cheese mass in cream and combine with the frying. Keep on fire for several minutes after boiling, then season.
- Crispy croutons will appropriately complement the taste of soup of white mushrooms.
Chicken soup with porcini mushrooms
Soup with porcini mushrooms and chicken is a classic low-calorie dinner. Everything is simple, useful and boring. Experiment with the fashion components: add a few apples, celery, greens, and the familiar hot filled with freshness and new flavors. The usual homemade concoction will play with new colors and go to a high restaurant level.
Ingredients:
- Dried boletus - 400 g;
- stalks of celery - 2 pcs .;
- carrots - 50 g;
- apple - 1 piece;
- chicken fillet - 500 g;
- cream - 100 ml;
- water - 3 liters.
Preparation
- Before cooking soup from white mushrooms, they must be soaked for a couple of hours.
- Cook the fillets, take out the meat and disassemble it into fibers. Connect the two broths.
- Arrike the chopped vegetables, mushrooms and apple until soft.
- Pour the mixture with liquid, add cream, pieces of fillet and cook for 10 minutes.
White mushroom soup with vermicelli
Soup of ceps is a recipe that can be adjusted depending on taste preferences and seasonality. Nutty hot with vermicelli, topical in winter because of the lack of favorite vegetables on the shelves. A simple technique of execution and inexpensive products provide people's love. In the course you can start up both home and purchased noodles.
Ingredients:
- mushrooms - 300 g;
- carrots - 50 g;
- onions - 50 g;
- vermicelli 150 g;
- water - 2.5 liters;
- handful of dill.
Preparation
- The first three from the list grind and brown.
- In a boiling liquid, place vermicelli, cook, combine with vegetables and simmer for five minutes.
- Let the soup brew and, decorating with greens, serve to the table.
Cep mushroom soup in the multivark
The beginning of autumn is a productive season, thanks to which experienced housewives conjure over home supplies. A successful crop needs new technologies, namely - in a multivariate. Possessing high working capacity, she qualitatively reworks whimsical "whites", copes with any recipe and will become an indispensable helper in domestic chores.
Ingredients:
- fresh boletus - 500 g;
- carrots - 50 g;
- onions - 50 g;
- potatoes - 100 g;
- hard cheese - 100 g;
- fat - 25 g.
Preparation
- Before boiling the soup of white mushrooms in modern technology, you must gradually fry each vegetable with the lid open in the "Bake" mode.
- To the prepared roast, add potatoes, water and cook for about an hour and a half, using "Quenching".
- Put into the finished mixture pieces of cheese, mix and serve on the table, accompanied with greens, croutons or serving for nothing.