Honey mushrooms have a rather specific astringent taste and a subtle aroma. Therefore, every autumn gourmets try to cook their favorite soup from mushrooms. For such a first dish, only fresh and high-quality ingredients are suitable - then it will turn out to be aromatic and tasty. Vegetables, vegetable, butter, dried or fresh mushrooms, spices, herbs are the main components of such a mushroom soup.
Selection and preparation of ingredients
To cook a delicious mushroom soup, you will need the necessary components and 1 hour of time. The main ingredient is honey mushrooms. In the process, you can use not only fresh, but also salted, pickled, frozen, dried mushrooms. Honey agarics look aesthetically pleasing in a small size; large ones are best cut into pieces.
To prepare this first dish, you can use various broths: meat, vegetable. Any recipe can not do without vegetables: carrots, potatoes, onions. You can add pearl barley, rice cereal. Do not forget about greens: parsley and dill. Bay leaves and other odorous spices will make the soup more fragrant.
Important! Frozen mushrooms must be soaked for several hours in cold water. This will remove from them all the dangerous substances accumulated during growth.
Mushroom Soup Recipes
Such a dish is low-calorie food, therefore, favorably affects the figure and helps digestion. Also, mushroom soup looks quite aesthetically pleasing, so it will make dinner more refined and festive. There are many recipes for making healthy soup, each one has a special ingredient. Many gourmets liked the soup with the addition of cream cheese, the older generation got used to the classic recipe. Young housewives are preparing mushroom cream soup. Sometimes buckwheat, barley groats and even lentils, millet are added to the dish. Some chefs like the fried flour recipe.
Classic recipe
1060 minutes
onion
1 large head
allspice peas
4 things.
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
Pour 2 liters of cold water into a small saucepan, cover and place on a fire to boil. Instead of water, you can take the same amount of chicken or beef broth.
Cut onion into small cubes, carrots and strips of potatoes in half rings.
In boiling and salted water, send the potatoes to cook until cooked.
Pour oil into a preheated skillet and fry the onions on it until golden brown.
When the onions become soft, add carrots to it and fry.
Add mushrooms washed and scalded with boiling water to vegetables. Previously, you can cut each large mushroom into several parts.
Fry it all together until the honey agarics start releasing juice. Salt, pepper and fry for another 5 minutes, stirring occasionally. Do it over moderate heat.
Check potatoes for readiness. If it boiled, became soft, then add the fried mass of vegetables and mushrooms to the broth.
Add bay leaf and allspice to the soup. Try the soup for salt, if it is not enough, then add a little salt. Let the dish boil over low heat for 10 minutes, add chopped parsley, dill, let it boil.
Set the pan aside for 20 minutes. Pour into plates and serve to the table.
Pour 2 liters of cold water into a small saucepan, cover and place on a fire to boil. Instead of water, you can take the same amount of chicken or beef broth.
Cut onion into small cubes, carrots and strips of potatoes in half rings.
In boiling and salted water, send the potatoes to cook until cooked.
Pour oil into a preheated skillet and fry the onions on it until golden brown.
When the onions become soft, add carrots to it and fry.
Add mushrooms washed and scalded with boiling water to vegetables. Previously, you can cut each large mushroom into several parts.
Fry it all together until the honey agarics start releasing juice. Salt, pepper and fry for another 5 minutes, stirring occasionally. Do it over moderate heat.
Check potatoes for readiness. If it boiled, became soft, then add the fried mass of vegetables and mushrooms to the broth.
Add bay leaf and allspice to the soup. Try the soup for salt, if it is not enough, then add a little salt. Let the dish boil over low heat for 10 minutes, add chopped parsley, dill, let it boil.
Set the pan aside for 20 minutes. Pour into plates and serve to the table.Video recipe
Did you know? 100 g of honey mushrooms completely cover the daily requirement of the body for zinc and copper.
With cream cheese
1050 minutes
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
Pour 2 liters of water into a saucepan, put on a fire and bring to a boil.
Throw in boiled, chopped mushrooms.
Sauté finely chopped onions and carrots over low heat.
Add a little turmeric and spices to the roast. Once the vegetables are fried, soft, set the pan aside.
Add potatoes and roast to the mushroom broth, cook until tender.
Grate the cheese and add to the soup, mix well until it dissolves. You can also use liquid processed cheese "Amber".
Add greens, let it boil and turn it off. Pour into plates and enjoy the cheese flavor mushroom soup.
Pour 2 liters of water into a saucepan, put on a fire and bring to a boil.
Throw in boiled, chopped mushrooms.
Sauté finely chopped onions and carrots over low heat.
Add a little turmeric and spices to the roast. Once the vegetables are fried, soft, set the pan aside.
Add potatoes and roast to the mushroom broth, cook until tender.
Grate the cheese and add to the soup, mix well until it dissolves. You can also use liquid processed cheese "Amber".
Add greens, let it boil and turn it off. Pour into plates and enjoy the cheese flavor mushroom soup.Important! The preliminary roasting of mushrooms makes the soup fragrant, and the broth is incredibly tasty.
Video recipe
There are other recipes for making soup from mushrooms. You can use not only forest, but also meadow mushrooms, which breeders have already learned to grow artificially, and you can buy them in a store. These mushrooms are very small and look beautiful in the whole soup.
