Due to the variety of flavors and textures, mushrooms will not make you suffer from the monotonous meal during fasting. Proof of this - lean mushroom soups that can be supplemented with cereals and vegetables, add herbs, vegetable milk, whisk everything with a blender or vice versa leave the dish texture and density.
Mushroom mushroom soup with champignons
Let's start with your favorite soups-mashed potatoes. Many consumers who hold fasting believe that without dairy products, the desired creaminess of the dish can not be achieved, but this is not so, we suggest armed with a high-speed blender and nuts, which will give the dish the desired taste and texture.
Ingredients:
- dried white mushrooms - 35 g;
- warm water - 890 ml;
- champignons - 680 g;
- leeks - 1 piece;
- garlic - 2 teeth;
- Dried coriander, rosemary - 1/4 tsp.
- Cashew nuts - 3/4 tbsp.
Preparation
Before preparing the lean mushroom soup, it will be necessary to pour dried mushrooms with warm water and leave them to swell. Nuts are also poured with water and left overnight. It is this procedure that will help to achieve a creamy texture without the addition of milk. Meanwhile, prepare the soup base, chopping mushrooms and leeks, chopping the garlic. Leak and garlic will be the first to be roasted, and when the pieces become rosy, mushrooms are put to them. Let the mushroom moisture evaporate, and then put the coriander and rosemary. After another half a minute, pour in warm water and all the liquid in which the white mushrooms were soaked. Cut the mushrooms and send them to the soup. Cook for at least 15 minutes, then add the nuts and whip the lean mushroom soup puree until smooth.
Mushroom soup with pearl barley
Ingredients:
- onion - 135 g;
- champignons - 290 g;
- potatoes - 290 g;
- laurel leaves - 3 pieces;
- pearl barley - 2/3;
- vegetable broth - 2,8 l;
- carrots - 145 g.
Preparation
Half-rings of onions first let yourself, and then add fried mushrooms and wait until all the moisture evaporates. Wash the pearl barley and add it next. Put laurel, grated carrots and pour everything with vegetable broth. Wait for the moment when the pearl bar is almost ready, then put the potato cubes and leave them to soften.
Mushroom soup recipes
Variety in the usual menu of first courses can make an oriental dish, for example, this miso soup. To prepare it you will have to stock up with a couple of unusual ingredients, but in general the soup set is distinguished by its availability.
Ingredients:
- vegetable broth - 720 ml;
- paste miso - 15 g;
- carrots - 85 g;
- champignons - 280 g;
- green peas - 45 g;
- glass noodles - 45 g;
- soy sauce - 15 ml;
- green onions, sesame for serving.
Preparation
Lightly fry carrot sticks and slices of mushrooms. Fill the broth with broth and put peas. When the soup boils, add glass noodles. In parallel, take a portion of the broth and dilute it miso paste. Pour in miso, taking soup from the fire, add a portion of the dish with herbs, soy and sesame.
Delicious and lean mushroom soup
Ingredients:
- vegetable broth - 2.3 liters;
- sauerkraut - 415 g;
- pickle from cabbage - 230 ml;
- champignons - 230 g;
- onion - 210 g;
- sweet pepper - 190 g;
- potatoes - 235 g;
- apples - 60 g;
- garlic - 10 teeth;
- tomatoes - 420 g;
- laurel leaves - 2 pcs.
Preparation
Prepare the soup base in the form of onion-mushroom fry. This lean mushroom soup can be prepared from frozen mushrooms. When all the moisture comes out, put pieces of pepper and cabbage, add grated apples, potato cubes, garlic cloves paste, and then immediately fill everything with broth. Put the laurel. Wait until the potatoes become soft, season the soup, pour in the brine and add the tomatoes. After 10 minutes you can try.