Mushroom soup - an excellent alternative to the first dishes of meat, the taste qualities are not inferior to them. Soup of fresh boletus - diversify your daily menu and warm up your appetite in the cold season.
Soup from fresh boletus - recipe
Ingredients:
- boletus - 450 g;
- carrots - 50 g;
- onion - 35 g;
- potatoes - 270 g;
- parsley and dill greens - 15 g each;
- butter - 20 g;
- water - 2.3 liters.
Preparation
Fresh mushrooms are cleaned, rinsed, dried and cut into large quantities. Boil the mushrooms for 15 minutes, removing the foam and preparing the broth for the laying of vegetables. In the meantime, we cut the cut vegetables in butter and send them to the mushroom broth. Prepare the soup for 20 minutes, add the sliced greens, let's puff for another 20 minutes, after insisting the hot dish under the lid before serving.
Soup puree from fresh boletus
The origin of soup is due to France, where it is believed that the thicker the soup, the richer it is, and if you add mushrooms to it, the dish will become piquant and a pronounced aroma.
Ingredients:
- potatoes - 240 g;
- onion - 65 g;
- carrots - 45 g;
- parsley - 15 g;
- vegetable oil - 25 ml;
- garlic - 1 tooth;
- fresh boletus - 290 g;
- water - 2.3 liters;
- croutons from rye bread - 130 g.
Preparation
Peeled apiaries are washed, dried and boiled for 3 minutes, after which we place them in clean boiling water, on which we will prepare soup. We cook aromatic broth on average fire for about 15 minutes, periodically removing noise from the surface. While the broth is boiling, we pass a chopped onion and carrots in a frying pan. Add the peeled and sliced potatoes to the mushroom broth, then passer, and cook the soup for 15 minutes. We rub the softened ingredients with a blender, set the soup to boil for a few more minutes. Ready meal is complemented with greens and served with garlic grated toast.
Soup with fresh white mushrooms and boletus
White mushrooms and boletus are high-class, the taste of which perfectly complements each other. You can verify this by testing the following recipe.
Ingredients:
- onion - 70 g;
- potatoes - 100 g;
- white mushrooms - 260 g;
- butter - 45 g;
- boletus - 260 g;
- parsley - 20 g;
- water - 2.3 liters.
Preparation
Before boiling soup with fresh boletus, we clean forest mushrooms, wash, dry and separate into small pieces. Add mushrooms to boiling water, reduce heat and cook for 15 minutes. While the mushroom broth is brewed, in the butter we pass the chopped onions and carrots. Add the roast in the mushroom broth, there we send diced potato tubers. Cook soup 7-8 minutes, complement it with herbs, remove from heat and insist before taking a sample.
Mushroom soup - recipe from fresh mushrooms of boletus with vermicelli
This soup can be diversified by selecting a huge number of ingredients for mushrooms, which are prepared quickly and simply. Consider the preparation of mushroom soup with vermicelli.
Ingredients:
- mushrooms boletus - 420 g;
- potatoes - 90 g;
- onion - 30 g;
- butter - 20 g;
- vermicelli - 140 g;
- Pea pepper - 4 pcs .;
- water - 2.9 liters.
Preparation
Prepared mushrooms boil for 15 minutes. We filter the resulting broth, cut the mushrooms and pass them on the butter together with small pieces of onions. We put mushroom passekrovka in broth. Add the potatoes and cook for about 5 minutes. In a separate container, we boil the vermicelli until half cooked. Add the vermicelli into the mushroom soup and boil the dish for another 5 minutes.