mushroom soup with mushrooms What is valuable and useful soup-mashed potatoes from mushrooms? Stunning and bright taste, nutritional value and benefits - this is what is known about soups of mushrooms. Indicators of nutritional value of mushrooms are not much inferior not only to vegetables, but to meat. Experts say that they will perfectly satisfy hunger, but they are not dangerous at all because of the almost complete absence of fat for people who adhere to dietary nutrition. Indispensable to people who keep fasting. In the old days during fasting they were the main food. Mushrooms are one of the few products that retain benefits after drying and heat treatment, and also contain a number of vitamins: B, E, C, PP and D. Soups like them not only adults, but often children. Mushroom soups have a pleasant and rich taste and are found in recipes of many countries' cuisine. For example, the recipe for soup-mash is most often associated with France; there they cook it, like borscht in our country. simple soup puree

Selection of mushrooms for soup

In order to make a delicious soup withmushrooms, you need to know that in soups different mushrooms manifest themselves in different ways. The most nutritious, aromatic and rich dishes are soups made of ceps and mushrooms, slightly less nutritional and navar in soups made of boletus, birch bark and mushrooms. Even less bright taste will have soups from autumn sweat, blue russules and mosses. The smallest nutritional value will be soups from mushrooms and veshenok, oily and green russules, but many gourmets do not agree with this. Preparing soup with mushrooms from fresh, dried or salted mushrooms. White dry mushrooms are ideal. Not for nothing they are called kings of mushrooms. They have a bright, rich flavor and taste. Before cooking, they must be soaked in water. At 100 g, approximately 600 grams of water will be needed. Milk is also allowed, it makes their taste more tender. The swelling time is 1 hour. Also come with other dried forest mushrooms. The general recipe for soup-mashed potatoes from mushrooms is as follows: first the ingredients are fried separately, then they are ground with a blender and mixed with a mushroom broth. Cream cream soup is distinguished by the presence of butter and cream or sour cream.

Soup recipes from dried mushrooms

Ingredients: 100 g of dried mushrooms (any), 40-80 g of butter, 150 g of real sour cream (not powdered) or cream, vegetable oil for roasting, 2 tbsp. spoons of flour, 0.5 bulbs, 1 carrot, salt, pepper. Recipe for preparation: Soaked and washed mushrooms are set to cook (in the same water) for a small fire for about 1.5 hours. Do not salt, bring the volume of liquid to 3 liters. Solim, pepper, cook for 20 minutes and add butter. Sour cream should be mixed with 2-3 tablespoons of broth from soup, add flour, mix thoroughly and pour in. Such soup-mashed potatoes from mushrooms are served with greens and croutons. It is possible to vary the recipe by adding cheese. There is not much difference in what kind of cheese to use. Suitable as grated Parmesan, and the usual melted cheese. delicious mushroom mash soup

Recipe for mushroom soup or mushrooms

Of the more accessible mushrooms, conventionalchampignons and oyster mushrooms, as they are sold all year round in supermarkets. Ingredients: 350 g of champignons or veshenok, 250 g of root celery, onions - 1 pc., Oat flakes - 2 tablespoons, salt and pepper, oil for roasting. Recipe for cooking: It is necessary to wash the mushrooms with water without pressure, otherwise you can damage them, and get soaked with a towel (paper). Put the mushrooms in a pan and fill with water so that they are covered. Cook for about 20 minutes. When they are cooked, the mushrooms need to be removed from the pan and chopped (finely). Then strain the broth in which they were brewed, through a fine sieve or double gauze in a saucepan, in which they were cooked. We place the mushrooms in a decoction. Solim. Cut the onion into cubes and fry in vegetable oil until it is transparent. After the same place, you should add 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 the oat flakes and cook for another 5 minutes. After we remove the mixture from the fire and grind it with a blender. Next, put the pan on the fire and add salt and spices to taste. We boil another 5-7 minutes, and the dish is ready.

Recipe for soup-mashed potatoes from oily

Ingredients: 150 g oily, parsley root 150 g, one medium carrot, two small onions, three cloves of garlic, 100 ml of milk, vegetable oil for frying, salt and pepper, bay leaves, greens. Cooking recipe: Clean the oil, rinse thoroughly and finely chop the hats and legs. Pour water (cold) and boil for 10 minutes with a bulb. Onions, garlic and carrots should be cleaned. Grind and brown for 10 minutes in vegetable oil. Pour the cooked vegetables boil for 5 minutes. Peel the parsley root, rinse and cut finely. Then add the mushrooms and the root to the soup. Boil for 30 minutes over low heat. Boil the milk. Add salt and pepper. Then in the soup you need to immerse the blender, grind the contents to a consistency of puree. Pour the milk (hotter) into the soup-mash. Boil. Add greens, and all together cook for another three minutes. Serve with breadcrumbs.