Mushroom soup. Step by step recipes, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Among the lovers of delicious food, there are hardly any people who are indifferent to mushrooms. Indeed, from these gifts of the forest you can cook so many truly appetizing and satisfying dishes that it is difficult to list everything. The rich mushroom stew is especially good, which is both easy to prepare and eats with pleasure.

Common stew

It is to her, known since time immemorial, that we dedicate our culinary article. After all, "sip hot" is always good for the stomach. Our ancestors understood this well, and therefore they knew how to cook even a thin, but rich first from a minimum of products at hand. Real mushroom stew and should be thin, with a lot of broth, as indicated by the name of the type of dish. And we will cook it like this.

You will need about 40-50 g of flour and butter, 2 large chicken eggs and 300 g of fresh mushrooms. Peel them, wash them, finely chop them and fry until cooked. Add a little. Melt the butter in a separate pan and fry the flour in it until golden brown. Beat the eggs with a whisk and pour them into the flour, mix. You have got the base on which the mushroom stew is cooked. Pour cold water into a saucepanPour in the egg-flour mixture. When the contents of the pan boil, add the mushrooms. Boil the soup for 25 minutes over low heat, at the end s alt to taste, pepper. This mushroom stew is seasoned with finely chopped green onions and thick sour cream. It is exceptionally good with warm black bread or garlic wheat croutons. Try it!

Chowder soup

One more dish, very popular, by the way, in Western European restaurants practicing Eastern Slavic cuisine and Russian, in particular, can also become a regular guest on your dinner table. This is also a mushroom soup, the recipe of which was in great demand and success in the most famous taverns of St. Petersburg and Moscow of the 19th century. The Russian nobility, who usually preferred foreign delights to domestic ones, oddly enough, loved this seemingly unremarkable soup. Most likely, this is because the mushroom stew with barley in question is perfectly absorbed by the body, has a beneficial effect on the entire gastrointestinal tract, low-calorie and nutritious at the same time, perfectly saturates and maintains a feeling of satiety for a long time.

What does she need? Half a kilogram of fresh mushrooms, best of all champignons, about 100-120 g of pearl barley, 1-2 medium carrots, 1 onion and a few potatoes.

The two main components of the soup - cereals and mushrooms - boil separately until tender. Remove the champignons with a slotted spoon and chop into large pieces, and do not pour out the broth from them, you will still need it. Cut vegetables into small cubes. Onionchop in half rings. Put it in the broth, add vegetables, porridge, let it boil, s alt and cook until tender. At the very end, add the mushrooms. Served on the table mushroom stew of champignons with sour cream or cream.

Potato stew with roots

If before that we focused on national Russian cuisine, now we will pay attention to Czechoslovak cuisine. The fact is that Slovaks and Czechs have mushroom soup with cream - the same traditional dish as Russian cabbage soup, and Ukrainians have borscht. And in general, learning about the culinary tastes of other peoples is interesting and informative!

So, what exactly do you need for cooking? 1-2 carrots, a piece of celery and parsley roots, a little cumin, 2 onions, 250 g potatoes, 20 g dried mushrooms, 2 tablespoons flour, a few cloves of garlic, s alt to taste. The dressing requires 200g cream.

Cut onions, carrots and roots into thin strips. Fry them in butter until soft. Soak mushrooms in advance for 4-5 hours. Then boil and chop. Cut the potatoes into slices and cook until half cooked in mushroom broth. Fry the flour, and then add mushrooms, onion frying, cumin to it and simmer for 10 minutes over low heat. Transfer everything to the soup, put the garlic, chopped and mixed with s alt (to taste). Pour in the cream, bring to a boil and remove from heat. Sprinkle with chopped herbs before serving.

Millet stew with mushrooms

Let's return again to domesticculinary origins. Among the different types of mushroom stew, millet soup occupies not the last place. It is so fragrant, appetizing, satisfying that eating such a dish is a real pleasure.

Ingredients: 100 g fresh mushrooms, 50 g millet, 1 medium onion, butter for frying, sour cream and herbs for dressing. S alt and herbs are also required.

Rinse the millet well to wash off the bitter coating from the cereal. Finely chop the mushrooms. Put both components in a saucepan and cook over low heat. Onion cut into half rings and fry in oil. 10 minutes before turning off the soup, put a few bay leaves and frying in it, s alt to taste. Such a soup with sour cream is wonderful, which you should not spare!

Barley chowder

The next kind of mushroom stew is barley soup with forest gifts. It will be happy to be included in the weekly menu of the housewives, who make sure that the family eats varied, he althy and tasty. Soup is cooked in meat broth.

The soup recipe is as follows: take 250-300 g of fresh mushrooms, wash, peel, cut into small pieces. Chop 1 onion. Melt a few tablespoons of butter in a frying pan, put onions and mushrooms and simmer until almost cooked, s alt to taste. Separately, pour a few tablespoons of barley groats into the soup pot, let it boil for about 15 minutes. Then put the sliced \u200b\u200bpotatoes (2 medium sizes). After another 5-7 minutes, add the mushrooms and sliced tomato. S alt, if necessary, adda few bay leaves and meat cut into small pieces from the broth. Let everything cook for another 10 minutes and turn it off. Chop the parsley and dill, put it in each bowl of soup, season with sour cream. Serve the chowder with garlic-rubbed spicy croutons.

Milk chowder

And again international culinary recipes. This time we will talk about the B altic delicacies, in particular, milk mushroom stew. You need half a liter of fresh milk, about 250-300 g of meat broth, a little butter, 130 g of fresh mushrooms, a few potatoes, an onion, a little dill. Cut the potatoes into slices and boil in s alted broth. Cut the mushrooms into slices, onion into half rings, stew everything in butter until almost cooked. Transfer them to the boiled potatoes, let simmer over low heat for 5 minutes. Then pour in the milk, let it boil again, add s alt, put chopped dill and turn it off. Isn't it a great dish?