Today we will tell you how to cook mushroom soup with fresh mushrooms. This dish with its delicious taste and enticing aroma has won the favor of the most demanding gourmets.
Mushroom soup with fresh mushrooms - recipe in a multivariate
Ingredients:
- champignons - 575 g;
- potato tubers - 475 g;
- onion - 85 g;
- carrots - 85 g;
- parsley root - 50 g;
- soft processed cheese - 175 g;
- purified water;
- laurel leaves - to taste;
- nutmeg - to taste;
- ground black pepper - to taste;
- salt - to taste;
- butter;
- fresh greens to choose from - to taste.
Preparation
We clean and shred the semicircles with onions and put them in a container of grease lubricated with butter. We give him a little brown, choosing the display mode "Baking" or "Frying". Carrots and parsley root are cleaned, grinded through medium or coarse grater and sent to the onions. After five minutes we throw the potatoes, chopped and chopped with small cubes, and chopped mushrooms. Do not forget to wash them thoroughly beforehand. We hold the dish, stirring, in the same program for another twenty minutes. Then add soft fused cheese, we savor the dish with salt, ground black pepper and nutmeg, throw leaves of laurel and infuse boiling water.
Change the program to the "Quenching" mode and bring the soup to the ready for forty minutes. At the end of the cooking process, we season the soup with any fresh herbs to choose from.
How to cook mushroom soup with fresh white mushrooms?
Ingredients:
- white mushrooms - 400 g;
- onion - 90 g;
- potato tubers - 400 g;
- carrots - 90 g;
- pasta or noodles - 100 g;
- vegetable refined oil - 35 ml;
- bay leaves - 2 pcs .;
- water filtered - 2.5 liters;
- fresh greens;
- ground black pepper;
- salt.
Preparation
White mushrooms soak in cold water for thirty minutes, then wash them well, shred small pieces and put in a pot of filtered water. We determine the capacity of the fire, warm it to a boil and cook for forty minutes.
In the meantime, we get rid of the skins and slice the potato tubers rather small, and let the carrots pass through a large grater. Also we clean and shinkuem finely onions. Warm the frying pan with vegetable oil and save it onions with carrots until soft.
In a pot with almost ready mushrooms we throw the prepared potatoes and shift the contents of the pan. Season soup with salt, ground black pepper and throw leaves laurel. Again, bring to a boil and cook in a small heat for twenty minutes.
Two minutes before the readiness, we add to the soup noodles or pasta and finely chopped greens.
Mushroom cream soup with fresh mushrooms
Ingredients:
- fresh champignons - 520 g;
- onion - 150 g;
- butter - 45 g;
- cream - 200 ml;
- wheat flour - 60 g;
- vegetable refined oil - 35 ml;
- chicken broth - 600 ml;
- fresh greens;
- ground black pepper;
- salt.
Preparation
Onion and pre-washed mushrooms finely shred and put into a heated frying pan with
Let's save the flour on the butter melted in a pan for a minute and a half, add the cooked mushroom cream, the rest of the broth and let it boil. We keep the dish on low heat for seven minutes, pour in the cream and heat again to a boil. Immediately remove the container with soup from the plate, add salt and pepper to taste.
We serve a dish with croutons and a sprig of fresh greens.