20 years ago, mushroom soup was eaten only in autumn, the season because it was mushroom. And today, fresh champignons can be bought all year round in almost any store. These mushrooms are very popular with housewives, they prepare both first courses and second courses, and bake pies. For pickling, you should choose small mushrooms, stuffing - large ones, and fresh medium-sized champignons are perfect for soups.
When choosing mushrooms for mushroom soup from fresh champignons, pay attention to the absence of dark spots, the surface of the cap should be matte and velvety. To the touch, fresh champignons are dense and elastic. The cut line can tell a lot about the freshness of mushrooms. There should be no voids in the leg. Fresh champignons have a pronounced delicious mushroom smell. Mushrooms are a very satisfying product that contains only 30 kcal per 100 grams. Therefore, you can eat them without fear for the size of the waist. So, consider how to cook soup with fresh champignons.
Ingredients (for 4 servings):
- Fresh champignons 500 gr.,
- Salt,
- White ground pepper,
- Onion 1 pc.,
- Carrot 1 pc.,
- Olive oil 2 tablespoons,
- Potatoes 3 pcs.,
- Bay leaf.
For submission:
- Parsley,
- crackers,
- Sour cream.
Cooking steps
Rinse the mushrooms thoroughly under cold running water, cut into medium-sized pieces. You can take frozen fresh champignons, in this case, before preparing the soup, they should be thawed. In the photo, the soup is made from fresh mushrooms.
Pour 1.5 liters of water into a saucepan, boil and add chopped mushrooms. An important point - we lower the mushrooms into boiling water. Salt and pepper with ground white pepper. White pepper has a milder flavor than black pepper, and this makes it very suitable for mushrooms. Fresh champignons in the soup boil quickly, so you need to put the mushrooms into the soup along with the potatoes.
We clean the onion from the husk and cut into thin half rings. Wash the carrots and cut into thin strips. In a heavy-bottomed pan, add two tablespoons of extra virgin olive oil, and over low heat, bring the carrots and onions to half-cooked.
Three large potatoes, peeled and cut into small cubes. Add to the pan with mushrooms, cook for 10 minutes, add fried carrots with onions, bay leaf and boil for another 10 minutes.
Remove from heat, cover with a large towel, let it brew for three hours. Serve the finished first course should be thickly sprinkled with parsley, you can add a spoonful of fresh sour cream. Place croutons in a bowl next to it.
Let's experiment!
Fresh champignons can also be used to make excellent mushroom puree soup. How to cook it? To do this, boil mushrooms together with potatoes, and fry finely chopped onions and carrots in sunflower oil until fully cooked. Put the boiled mushrooms with potatoes into the blender bowl, add the fried onions and carrots, bring the blender to a homogeneous consistency, if necessary adding the broth in which the mushrooms and potatoes were boiled in a thin stream. Put the resulting mixture on fire, bring to a boil, reduce the temperature and then simmer for 5 minutes. Serve with parsley, sour cream and breadcrumbs.
In a slow cooker, fresh mushroom soup is quick and easy to prepare. Put diced mushrooms with potatoes and chopped onions with carrots in a multicooker bowl. Pour one and a half liters of water, salt and pepper with white ground pepper. Set the soup program for 20 minutes.
Surely, you will also like creamy mushroom soup made from fresh champignons. According to the recipe, one and a half liters of non-fat cream is added to the pan and cooked further according to the above recipe. Creamy mushroom soup from fresh champignons can also be made in the form of mashed potatoes: cook the champignons with potatoes, grated carrots and chopped onions, put the ingredients into the blender bowl, bring to a homogeneous consistency, gradually pouring the cream in a thin stream. Pour the resulting creamy puree soup into a saucepan, bring to a boil and serve hot with crackers and herbs.
Mushroom soup from champignons can be prepared without potatoes, this will reduce the calorie content of the soup. Increase the amount of mushrooms and boil them with carrots and onions. If the carrots and onions are not pre-fried, then the dish will become even less high-calorie.
There are a lot of recipes for soup with fresh champignons. Choose, experiment, cook what you really like.
Prepare delicious soups at home. Bon appetit!
Vyatskaya mushroom soup is a delicious mushroom soup, it is prepared very simply and has a wonderful aroma. Especially tasty mushroom in winter. Fragrant mushroom soup warms and energizes for the whole long winter day. The recipe for Vyatka mushroom mushroom is simple and easy to prepare.
Ingredients for mushroom soup Vyatka mushroom:
- white fresh mushrooms - about 0.5 kilograms
- one medium carrot
- a tablespoon of sour cream
- one bulb of onion
- a couple tablespoons of butter
- four young potatoes
- bay leaf, you can add spices to your taste
How to cook Vyatka mushroom mushroom:
1. It is better to cook Vyatka mushroom mushrooms from fresh mushrooms of noble varieties, for example, aspen mushrooms, porcini mushrooms or boletus mushrooms. Wash the mushrooms well, chop them, put them in a saucepan, add butter and fry.
2. We take onions and carrots, finely chop and dump them into the mushrooms. Salt and pepper to taste while sauteing.
Tip: add more butter when frying vegetables, mushroom soup will be tastier.
3. Fill vegetables with water. There should be little water - mushroom mushroom is a soup that is not thick in consistency, but not liquid either. Throw in the diced potatoes and cook until the potatoes are cooked through. Throw a few chopped mushrooms along with the potatoes.
4. After everything is ready, we throw bay leaves and spices into the pan. Close tightly with a lid, leave to simmer for 5 minutes. We take out the bay leaf from the mushroom picker and throw it away.
When serving, mushroom soup can be poured with sour cream and sprinkled with herbs, it will become even tastier and more satisfying.
It should be remembered: Mushroom soup (mushroom soup) is usually cooked in small quantities. Eat one time. The mushroom picker does not apply to those soups that can still stand in the refrigerator for several days.
Mushrooms are an amazing product. They have a low calorie content, but at the same time they contain protein and therefore, in some cases, can be considered a full-fledged replacement for meat. They are often consumed by those people who fast or simply decide to go over to the side of vegetarianism. There are a great many dishes from mushrooms - these are various sauces, and fillings for pies and casseroles, and rolls, and, of course, soups.
Mushroom soup (mushroom house) has been familiar to many since childhood. Its aroma cannot be confused with anything, and it can be prepared from a variety of mushrooms (chanterelles, boletus, boletus, mushrooms). Frozen mushroom mushrooms are very popular now. Its recipe is not much different from the traditional one, which involves the use of fresh mushrooms. Only the frozen product must first be fried in a pan. If for some reason fried is not allowed, then mushrooms can be immediately added to the soup.
The dried mushroom mushroom recipe begins with the fact that the mushrooms are washed and left in hot water for about 40-50 minutes, after which they are used in the same way as fresh or frozen ones. In all other respects, the mushroom picker has the same cooking sequence. So, fried or raw mushrooms are placed in the pan in the first place and boiled until almost cooked. While they are cooking, you need to remove the foam from them, otherwise the mushroom picker will not be transparent.
Next, diced potatoes are sent to the pan, after a while - onions and carrots. Finely chop the onion in advance, and grate the carrots on a coarse grater and fry them all together in oil until golden brown. Now you can remove the fire, mix the soup and cook for another 10-15 minutes. Whether to add bay leaf or not is a matter of taste. Many people think that this can ruin the flavor of the soup, but in fact, if good mushrooms were used, then this is unlikely to happen.
This is where the preparation of the traditional mushroom mushroom ends, but many do not stop there and send additional ingredients to the soup. It can be various cereals, vermicelli, beans, pickles and even zucchini. Such options are also very tasty and have the right to exist, but if you want the usual mushroom soup, then it is better to stop at potatoes, onions, carrots and, of course, mushrooms.
Mushroom mushrooms are prepared in the same way. Its recipe is not much different from the one described above, the only difference is that champignons cook much faster and do not give such a flavor as wild mushrooms. A mushroom pot is not a dish that can be reheated countless times, and it should not stand for a long time. It is boiled once and served hot. As a dressing, it is better to use sour cream and herbs - dill, parsley and even cilantro. It is better not to add mayonnaise - it can spoil the taste of the dish. As you can see, the mushroom recipe is simple, and anyone can cook such a soup. It is only worth remembering that mushrooms are a rather difficult food to digest, so it is better not to give soup from them to young children.
The time of the end of summer and the first half of autumn is, as everyone knows, the season for picking mushrooms. Many people love this occupation, especially since dishes prepared from the extracted gifts of the forest are a source of great pleasure. In this article we will talk about how to cook a mushroom box from fresh mushrooms.
Mushroom - what is it
To begin with, let's define the terminology and find out what a fungus is. In its classical sense, this is a soup made from dry porcini mushrooms that have lain for at least forty days. Therefore, strictly speaking, there can be no mushroom picker from fresh mushrooms. But it just so happened that almost any mushroom soup began to be called this word. As a result, completely different cooking options have the same name (informal). Of course, that mushrooms are used in a variety of ways. Below we will give several options for how to cook mushroom mushrooms from fresh mushrooms. But all of them can be adapted for dry. To do this, you only need to pre-soak the mushrooms in water for at least five hours (you can overnight). If you do not soak, then you will have to cook the soup twice as long, which is not very good.
Preliminary remarks
A fresh mushroom mushroom recipe can include a variety of ingredients. This must be taken into account, because there is room for experimentation. Most cooks use cereals and vegetables. But someone prepares options with pasta, cheeses, meat products and even dried fruits. We will not touch on such frills, but will discuss only the simplest ways to prepare mushrooms, including the most common and affordable products: oatmeal, pearl barley, buckwheat, potatoes and vegetables, which grow in abundance in the latitudes of Russia.
As for mushrooms, if there are no porcini, you can use any others - mushrooms, russula, chanterelles and even champignons.
Recipe number 1. Mushroom pot with potatoes
Mushroom box of fresh mushrooms with potatoes for its preparation will require:
- mushrooms. 50 grams will be enough.
- potato. You need two medium-sized tubers.
- carrots. One medium carrot will be just right.
- Onion. Half of one bulb will be enough.
-Pepper, salt, herbs. To your taste.
Mushroom box from fresh mushrooms is prepared as follows: first you need to finely chop the mushroom legs and fry them in vegetable oil. Hats need to be cut and boiled for half an hour or a little longer. Fire should be medium. While the mushrooms are being prepared, you should cut the carrots, onions, greens and fry all this in oil. Peeled and chopped potatoes should be boiled together with fried legs and roasted roots for about 20 minutes. Then mushroom caps should be added there, reduce the fire to a minimum and cook for another quarter of an hour. After that, the mushroom picker of fresh mushrooms is ready for use. Serve with sour cream and fresh herbs.
Recipe number 2. Mushroom bowl with rice
The recipe for fresh mushroom mushrooms with rice will require the following products:
- mushrooms. Prepare about 100 grams.
- eggs. Two pieces are enough.
- Lemon. More precisely, lemon juice and half a lemon.
- Butter. Three tablespoons is enough.
- rice. Two tablespoons.
- Sour milk. You only need to take one tablespoon.
- Pepper, salt, herbs. To your taste.
To prepare this dish, you need to put the prepared mushrooms (washed and cut into strips) in a saucepan along with oil, lemon juice. Then all this must be poured with water, salt and boil for about 20 minutes over medium heat. Rice is poured into the pan, after which the soup is cooked for another 20 minutes. When the dish reaches readiness, it is seasoned with a beaten egg, sour milk and pepper. After that, the soup can be served at the table, after throwing chopped greens into it. It is important to remember that if you do not use white mushrooms, but some others, then they will first need to be cooked separately, since only white mushrooms do not require pre-cooking. You can also change the recipe a little if you add semolina instead of rice.
Recipe number 3. Mushroom porridge with oatmeal
In this case, for the preparation of mushroom mushrooms, it will be necessary to have:
- mushrooms. Prepare 300 grams.
- Onion. Two bulbs are needed.
-Oatmeal. Approximately one and a half glasses.
- vegetable oil. Four tablespoons is enough.
- Tomato paste. You will need two tablespoons.
- Pepper, salt, herbs. To your taste.
First you need to chop and fry the onion, then pour it with tomato paste and simmer for another 5 minutes. Mushrooms prepare as usual and boil for half an hour. Then separately boil clean salted water and transfer the mushrooms there. After cooking them for 5 minutes, send oatmeal next. When the soup is ready, fill it with roast and spices, after which the dish can be served.
Recipe number 4. Mushroom bowl with buckwheat
This option will require:
- mushrooms. Enough 100 grams.
- Buckwheat. It will take about half a glass.
- vegetable oil. You only need one tablespoon.
- flour. You will need two tablespoons.
- Pepper, salt, herbs. To your taste.
This soup is quite easy to make. First you need to cook pre-washed buckwheat in a liter of water in the usual way. Peeled and chopped mushrooms do not need to be boiled - they are simply poured with boiling water and infused for 10 minutes. After that, the water from the mushrooms must be drained, and the mushrooms themselves should be transferred to the buckwheat and cook all together until the soup is ready. While it is cooking, lightly fry the flour in a dry frying pan and at the very end pour it into the soup pot, and then add salt and pepper to taste. On low heat, boil it still for about 5-8 minutes, after which the dish can be served at the table.
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