The mushroom season is just around the corner, which means that every experienced mushroom picker will develop a solid harvest, which can then be started for the preparation of fragrant seasonal dishes. One of these can be mushroom soup, which, however, it is easy to cook, even if you have purchased mushrooms and oyster mushrooms instead of white mushrooms - it will also be very tasty.
Recipe for mushroom soup with fresh mushrooms
Among all the mushroom soups, the classics are scribed dishes with the addition of cream, for the preparation of which absolutely any mushrooms will fit - the more aromatic, the better. This dish is simply prepared and consists of several available ingredients.
Ingredients:
- mushrooms - 490 g;
- chicken broth - 760 ml;
- onion - 310 g;
- cream - 85 ml;
- butter - 25 g;
- garlic teeth - 8-10 pieces;
- pinch of nutmeg.
Preparation
After heating a little oil in the saucepan, use it to pass the onions rings and pieces of mushrooms. As soon as the last give away all the excess moisture, season the contents of the saucepan with sea salt and a pinch of muscat, and put the garlic chicks.
Transfer the mushroom fry in the bowl of the blender and whisk it in a mash, in portions adding broth and cream. Mix the chopped mushrooms with the rest of the broth and heat the soup before serving.
Mushroom soup with fresh white mushrooms - recipe
White mushrooms are considered kings in the mushroom world and are highly valued for their intense aroma and huge size. If you are lucky enough to get hold of at least a few white mushrooms, then let them cook this soup.
Ingredients:
- onion - 170 g;
- garlic clove;
- white mushrooms - 470 g;
- vegetable broth - 620 ml;
- dry white wine - 55 ml;
- olive oil - 35 ml;
- a branch of thyme;
- pearl barley - 45 g.
Preparation
Before cooking mushroom soup with fresh mushrooms, rinse the pearl barley and soak it for the night before cooking. Swirl the swaddled pearl barley into the vegetable broth and leave to cook until cooked. Meanwhile, heat the oil and use it to fry the cleaned pieces of ceps and onions. To fry, put a twig of thyme as soon as the excess moisture from the mushrooms comes out. Add the white mushrooms with chopped garlic, mix and transfer to soup. Keep the dish on fire for another 15 minutes, and then let it brew without fire for a similar period of time.
Mushroom soup with fresh mushrooms in the multivark
Ingredients:
- champignons - 520 g;
- onion - 110 g;
- carrots - 140 g;
- potatoes - 245 g;
- Dried thyme - a pinch;
- chicken broth - 2,6 l;
- the head of garlic.
Preparation
Set the "Baking" mode on the device and pour a little oil in the bowl. Vegetables cut into cubes, and from the head of garlic cut off the tip so that part of the denticles appear, do not remove the shell. Place the vegetables in a bowl, stir and place for 20 minutes. Season the contents of the bowl with thyme and sea salt, rub the softened garlic cloves and mix with the rest of the ingredients. Pour soup into the multivark, switch to "Soup" and leave everything to boil for another half hour.
Mushroom soup with fresh mushrooms and cream
Ingredients:
- butter - 45 g;
- garlic teeth - 3 pieces;
- champignons - 430 g;
- onion - 65 g;
- dry white wine - 235 ml;
- chicken broth - 780 ml;
- fatty cream - 470 ml;
- starch - 2 tbsp. spoons.
Preparation
Melt the butter, use it to fry mushrooms with onions and garlic. When the mushrooms give away all the excess moisture, pour in the wine and let it evaporate halfway. Add the starch and mix everything quickly to prevent the formation of lumps. Pour in the cream and broth, let the soup boil again and serve.