Mushroom soup with mushrooms
Ingredients:
- Champignons - 400 gr;
- Bulb;
- Garlic - 2 cloves;
- Butter - 50 gr;
- Flour - 3 tbsp;
- Milk - 1 l;
- Cream - 250 ml;
- Refined vegetable oil;
- White bread (for toast).
Рецепт приготовления этого крем-супа достаточно simple. Take the mushrooms, wash them thoroughly and wipe them with a kitchen towel, store-bought champignons do not need to be peeled. For this dish, take only fresh mushrooms, stale champignons have a reddish color, they will give a not very nice shade to the cream soup. Put aside a few of the smallest mushrooms right away, they will go for decoration. Cut the champignons into slices, finely chop the onion and garlic. Put the saucepan on the fire, fry the onion and garlic in a mixture of refined sunflower oil and butter. Then, according to the recipe, add the mushrooms, fry until they release juice. Take a saucepan, put it on the fire, melt the butter, add flour to it, stir very quickly, start pouring in milk little by little. After this, put the fried onions, garlic and mushrooms into the sauce, add salt and simmer for about 15 minutes. Puree the finished soup using a blender with an immersion attachment, pour in the cream. Cut the small mushrooms lengthwise into slices and fry them in butter. Before serving, warm up the cream soup, make sure it does not boil, otherwise the cream may curdle. Decorate the cream soup with fried mushrooms and croutons. To prepare croutons, cut white bread into small squares, approximately 2x2 cm. Crush the garlic with a garlic press or grate it on a fine grater, mix it with refined vegetable oil. Rub the croutons with this mixture, put them in the oven preheated to 160 ° C, when a crust appears, remove from the oven. It is best to add croutons to the cream of mushroom soup right before eating, otherwise they may become soggy, which is highly undesirable.
Mushroom cream soup with crayfish neck and cheese Dor Blue
You will need:
- Champignons - 400 gr;
- Dor blue cheese - 150 gr;
- Cancers;
- A bunch of dill;
- Bulb (1 large);
- Refined vegetable and butter.
Creamy mushroom soup prepared according toThis recipe will undoubtedly decorate any festive table. First, you need to boil the crayfish, pour water into a saucepan, salt it, when it boils, put the crayfish and a bunch of dill (it must be tied with a thread). When the crayfish are boiled, take them out of the water and clean them, be sure to pull out the dark vein that runs along the spine. Strain the broth through a sieve, we will need it later. Wash, wipe with a kitchen towel and cut the champignons, finely chop the onion. Break the Dor Blue cheese into small pieces. Put the pan on the fire, pour in a little refined vegetable oil, add a small piece of butter to it. Bring the onion to a transparent state, add the mushrooms, fry them, then put the Dor Blue cheese, when it melts, pour in the broth in which the crayfish were boiled, cook until boiling. Do not pour in all the broth at once, otherwise the cream will turn out liquid. It is much easier to dilute a thick cream soup than to thicken a fairly liquid consistency. Following the recipe, put the crayfish necks into the finished soup (leave a few for decoration), pour into a blender bowl, and beat everything well. If the cream soup turns out to be too thick, dilute it with broth. Before serving, heat the cream soup, put a whole crayfish neck and a sprig of dill in each plate.
Mushroom soup with potatoes and cheese balls
You will need:
- Champignons - 500 gr;
- Potatoes - 4 pcs.;
- Bulb;
- Heavy cream - 1 cup;
- Broth (chicken or vegetable);
- Gouda cheese — 200 gr;
- Flour - 30 gr;
- Eggs - 2 pcs.;
- Milk - 50 ml;
- Salt;
- Refined sunflower oil.
Cream of champignon soup prepared according to this reciperecipe, children really like it. Wash the mushrooms or simply wipe them with a kitchen towel, cut them into small pieces. It is better to take white potatoes for this dish, as a rule, they boil well. Peel the potatoes, wash and cut them as small as possible, do the same with the onion. Put the pan on the fire, pour in refined sunflower oil, fry the onion first, then the mushrooms (until they release juice). Then, according to the recipe, pour in the broth, throw in the potatoes, cook for another 20 minutes, add salt at the end of cooking. Turn the finished soup into a puree using a blender, then add cream to it. To prepare cheese balls, grate Gouda cheese on a coarse grater (can be replaced with any hard cheese). Take the eggs, carefully separate the whites, add a little salt to them, beat until fluffy foam (until peaks). Combine grated cheese, egg whites and flour, form balls of about 3 cm in diameter from the resulting mass. Pour refined sunflower oil for deep frying into a roasting pan or a frying pan with high sides, when it is hot enough, fry the cheese balls. Immediately transfer them to a paper towel, this will help get rid of unnecessary excess fat. Dilute the egg yolks with milk and beat with a whisk in a water bath, add the sauce to the soup before serving, this will make the mushroom cream more delicious, and the color will become more saturated. Place the cheese balls in each portioned plate, or serve on a separate dish. If desired, you can add herbs, traditional dill or parsley are perfect.
Cream soup with turkey breast, champignons and walnuts
You will need:
- Turkey breast - 1 pc;
- Champignons - 400 gr;
- Walnuts - 1/2 cup;
- Garlic - 2 cloves;
- Onion - 2 pcs.;
- Carrot - 1 pc.;
- Creamy and refined vegetable oil;
- Cream - 1 tbsp.
First you need to prepare the walnuts -Remove the shells, sort them thoroughly, throw away the discolored ones, they are harmful to health and can spoil the taste of the cream soup. Then grind the nuts in a blender or meat grinder. Wash the turkey breast and put it to boil, add the carrot cut in half and the whole onion. Remove the finished turkey meat and carrots from the pan and cut into pieces, throw away the onion, do not pour out the broth, we will need it later. Cut the champignons into slices, the onion into rings, chop the garlic as finely as possible. Put the pan on the fire, fry the onion rings, garlic and mushrooms in a mixture of butter and refined vegetable oil. Then add a little broth in which the breast was cooked, salt, simmer for 15-20 minutes. Then add boiled turkey meat, pour in the broth, and puree the soup using a blender. Add chopped walnuts, cream, and the remaining broth (if needed) to the pureed soup. Warm the soup before serving, making sure it doesn't boil.
Mushroom soup with cabbage, broccoli and champignons
You will need:
- Champignons - 300 gr;
- Broccoli - 1 small;
- Bulb;
- Creamy and refined vegetable oil;
- Milk or low-fat cream - 1.5 l;
- Hard cheese;
- Garlic;
- Baton.
Divide the broccoli into small piecesinflorescences, pour boiling water over it, if you do not do this, the cabbage will lose its green color, which will affect the shade of the soup. Wash and cut the champignons, chop the onion. Put the pan on the fire, bring the onion to a transparent state in a mixture of vegetable and butter, add the mushrooms, pour in some milk, salt, simmer over low heat for about 15 minutes. Then pour in the remaining milk, add broccoli, cook for another 5 minutes. If the soup is cooked in cream, then you need to make sure that it does not boil. Make puree using a blender. Serve the cream soup of broccoli and champignons with cheese croutons. To prepare them, take a white loaf, cut it into slices. Grate any hard cheese on a coarse grater. Crush the garlic in a garlic press, mix with cheese, spread on slices of loaf. Preheat the oven to 160°C, place the croutons on a dry baking sheet and bake until the cheese melts.
