How much to cook mushroom soup?
1,5 hour.
How to cook mushroom soup
Products
For a 4 liter pot
Forest mushrooms fresh or frozen - 400 grams
Potatoes - 2 large potatoes
Bow - 1 head
Carrots - 1 carrot
Vermicelli - 4 tablespoons
Parsley and dill to taste
Bay leaf, salt and pepper to taste
How to cook mushroom soup
1. Defrost mushrooms if they have been frozen. Fresh mushrooms - peel and wash.
2. Pour 3 liters of water into a saucepan, put on fire, salt.
3. Chop mushrooms and add to a saucepan with boiling water, after boiling, cook for 30 minutes.
4. Peel and cut the potatoes into 1 centimeter cubes, cook for 10 minutes.
5. Peel the onion, chop finely and add to the soup, cook for 5 minutes.
6. Peel the carrots, coarsely grate and add to the soup, cook for another 5 minutes.
7. Add noodles, cook for another 5 minutes, after which the mushroom soup is cooked.
8. Serve mycelium with sour cream and herbs.
Mushroom champignon soup
ProductsFor a 4 liter pot
Champignons - 700 grams
Flour - 2 tablespoons
Milk - 1.5 liters
Butter - 4 tablespoons
Carrots - 1 large carrot
Onions - 1 head
Salt, pepper, nutmeg - to taste
Chicken eggs - 2 pieces
How to cook mushroom champignon soup
1. Rinse and dry the champignons, finely chop or grind with a blender or meat grinder.
2. Peel the onion.
3. Peel the carrots and cut into several pieces.
4. Put the chopped champignons in a saucepan, there - a tablespoon of oil, onions, carrots and a glass of water.
5. Simmer in a saucepan for 40 minutes over low heat, covered.
6. In a saucepan, melt two tablespoons of butter, add flour and fry for 3 minutes.
7. Pour in 4 cups of milk, mix well until there are no lumps.
8. Remove onions and carrots from the mushroom puree, add milk sauce, salt and season, and cook for 10 minutes.
9. Grind the mycelium in mashed potatoes with a blender or a sieve.
10. Pour a glass of milk into a small saucepan, bring to a boil over low heat.
11. Beat the yolks, add to the milk, cook, stirring occasionally, for 2 minutes.
12. When serving mushroom mushroom soup, season with egg-milk mixture and stir.
Take a look more soupshow to cook them and cooking time!
Fungus facts about mushroom soup
Cook it even tastierAs spices, when cooking mushroom soup, you can use garlic, celery, parsley root, suneli hops, tarragon. You can replace (partially or completely) sunflower oil with butter or olive oil, but when adding oil, it is important to keep in mind that mushrooms themselves are "fatty" in taste.
When cooking mushroom soup, you can add cheese (hard or melted), milk or cream for a more velvety consistency. Potatoes can be replaced with turnips, barley or rice.
For a delicious and rich soup, you can use boletus, white, boletus, boletus, and for strict fasting and dietary soups, use raincoats, russula, mushrooms and oyster mushrooms. As a rule, forest mushrooms are not mixed with mushrooms brought from farms.
How to serve mushroom soup
Mushroom soup is served with the freshest white bread, green onions and sour cream, and mushroom cream soup is served with croutons or croutons.
How many dried mushrooms to take for soup
In order to prepare 4 liters of soup from dried forest mushrooms, you need to pour 5 large handfuls of dried mushrooms with water for 1 hour, then cook the broth from them for 10 minutes.
How to make lean mushroom soup
The mycelium is considered a lean soup, but if you need the strictest lean dish - vegetable oil when frying onions can be replaced with mushroom broth (but not from champignons) - any mushrooms with an oily surface, for example, will do. honey mushrooms.
How to thicken mushroom soup
Cook the potatoes separately from the broth, chop them in mashed potatoes and send them to the mushroom soup 5 minutes before the end of cooking. In the same way, you can add chopped boiled eggs.
How much mushroom soup is stored
3-4 days in the refrigerator.
If mushroom soup tastes bitter
The bitterness of mushroom soup does not at all mean the presence of inedible mushrooms in the soup. For example, if mushrooms are not carefully peeled, pine needles and moss could get into the soup, which can spoil the taste of the dish. Russula, dried mushrooms that were dried at a merciless temperature, as well as too old mushrooms, can taste bitter. To remove the bitterness, you can add sour cream for softening and black pepper for pungency.
Preparing mushroom soup for the winter
ProductsMushrooms (porcini, boletus, boletus and the like) - 400 grams
Garlic - 3 prongs
Carrots - 1 piece
Onions - 1 piece
Citric acid - 4 grams
Lavrushka - 1 leaf
Black peppercorns - 3 pieces
Water - 0.5 liters
Dill and parsley - to taste
How to prepare mushroom soup for the winter
1. Peel the mushrooms, rinse, put in a saucepan.
2. Pour mushrooms with water, cook together with chopped herbs and carrots grated on a coarse grater.
3. After half an hour of boiling, strain the broth, salt, sweeten, add citric acid and mix.
4. Cool the mushrooms a little, chop not coarsely, put in sterilized jars, put lavrushka and pepper, peeled garlic and pour the broth.
5. Cover a deep saucepan (to fit a jar) with a towel, fill with water and put on fire.
6. When the water in the pot has reached the temperature of the cans, place the can of mushroom soup in the pot.
7. After boiling water, reduce heat, sterilize the soup can for 1 hour.
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Last update Author / Editor - Lydia Ivanova