Selection of mushrooms for soup
To make a delicious cream soup withmushrooms, you need to know that different mushrooms behave differently in soups. The most nutritious, aromatic and rich soups are those made from porcini mushrooms and saffron milk caps, while soups made from aspen mushrooms, birch boletes and milk mushrooms are slightly less nutritious and rich. Soups made from autumn honey mushrooms, blue russula and boletus mushrooms will have an even less vivid taste. Soups made from champignons and oyster mushrooms, butter mushrooms and green russula will have the least nutritional value, but many gourmets disagree with this. Cream soup with mushrooms is prepared from fresh, dried or salted mushrooms. Dried porcini mushrooms are ideal. It is not for nothing that they are called the kings of mushrooms. They have a bright, rich aroma and taste. Before cooking, they must be soaked in water. For 100 g, you will need approximately 600 g of water. Milk is also allowed, it makes their taste more delicate. Swelling time - 1 hour. Do the same with other dried forest mushrooms. The general recipe for mushroom puree soup is as follows: first, the ingredients are fried separately, then chopped with a blender and mixed with mushroom broth. Creamy puree soup is distinguished by the presence of butter and cream or sour cream.
Soup recipes from dried mushrooms
Ingredients:100 g dried mushrooms (any), 40-80 g butter, 150 g real sour cream (not powdered) or cream, vegetable oil for frying, 2 tbsp flour, 0.5 onion, 1 carrot, salt, pepper. Cooking recipe: Put the soaked and washed mushrooms to boil (in the same water) on low heat for about 1.5 hours. Do not add salt, bring the liquid volume to 3 liters. Salt, pepper, cook for 20 minutes and add butter. Mix the sour cream with 2-3 tablespoons of soup broth, add flour, mix thoroughly and pour in. Serve this mushroom puree soup with herbs and croutons. You can diversify the recipe by adding cheese. There is no big difference in the type of cheese used. Both grated Parmesan and regular processed cheese will do.
Recipe for mushroom soup or mushrooms
Of the more readily available mushrooms, the usual ones are suitable.champignons and oyster mushrooms, as they are sold in supermarkets all year round. Ingredients: 350 g champignons or oyster mushrooms, 250 g celery root, onion - 1 pc., oatmeal - 2 tbsp., salt and pepper, oil for frying. Cooking recipe: It is necessary to wash the champignons with water without pressure, otherwise you can damage them, and blot with a towel (paper). Put the mushrooms in a saucepan and pour water so that they are covered. Cook for about 20 minutes. When they are cooked, the champignons need to be taken out of the saucepan and chopped (finely). Then strain the broth in which they were cooked through a fine sieve or double gauze into the saucepan in which they were cooked. Place the mushrooms in the broth. Salt. Cut the onion into cubes and fry in vegetable oil until transparent. Then add the carrots, grated on a fine grater. Then put the grated celery root in the same frying pan. Fry everything and put it in a saucepan with broth and mushrooms. Cook for 10 minutes after boiling. Add oatmeal and cook for another 5 minutes. Then remove the mixture from the heat and grind it with a blender. Next, put the saucepan on the fire and add salt and spices to taste. Boil for another 5-7 minutes, and the dish is ready.
Recipe for soup-mashed potatoes from oily
Ingredients:150 g of butter mushrooms, 150 g of parsley root, one medium carrot, two small onions, three cloves of garlic, 100 ml of milk, vegetable oil for frying, salt and pepper, bay leaf, herbs. Recipe: Clean the butter mushrooms, rinse thoroughly and finely chop the caps and stems. Pour in water (cold) and boil for 10 minutes with the onion. Peel the onion, garlic and carrots. Chop and sauté for 10 minutes in vegetable oil. Pour over the sautéed vegetables and boil for 5 minutes. Peel, rinse and finely chop the parsley root. Then add the mushrooms and root to the soup. Boil for 30 minutes over low heat. Boil the milk. Add salt and pepper. Then immerse the soup in a blender and grind the contents to a puree consistency. Add milk (hot) to the puree soup. Bring to a boil. Add the greens and cook everything together for another three minutes. Serve with croutons.
