Oily - useful and very tasty mushrooms, which in their nutritional value are not inferior to white. Since their fruiting falls mainly on the period from July to October, now is just the time to talk about the dishes that they cook. We will tell you today how to cook a hearty and fragrant soup of butter.
Recipe for mushroom soup with oil
Ingredients:
- fresh oil - 100 g;
- carrots - 1 piece;
- celery root - 200 g;
- garlic - 3 cloves;
- milk - 100 ml;
- hot peppers - 1 pc .;
- bulb - 2 pieces;
- spice;
- vegetable oil.
Preparation
Mushrooms are processed, cleaned, well washed and sliced. Then pour cold water and cook with the peeled onion for about 15 minutes. This time, we clean carrots, onions, garlic and grind them. We prepare the prepared vegetables on warmed vegetable oil for 10 minutes, and then pour boiling water and boil for 5 minutes. The celery root is cleaned, washed and shredded in cubes. Add it and mushrooms in the soup, boil for 30 minutes over low heat and add salt to taste. Milk boil separately. The pod of sharp pepper is washed, cut in half, cleaned of seeds and crushed. In the soup, immerse the blender and crush it to a smooth mashed potato. After that, pour in hot milk and again bring everything to a boil. Greens coriander washed, crushed and together with a sharp pepper throw into the pan. Cook all together for another minute 3, and then pour the ready soup-mashed potatoes from the oily plates, sprinkle with croutons from white bread and immediately served to the table.
Soup Recipe with Oils
Ingredients:
- freshly oily oil - 300 g;
- potatoes - 600 g;
- spice;
- bulb - 1 piece;
- spice.
Preparation
Oily as it should, washed, processed, we separate the hats from the legs and cut them individually in small pieces. Then we slightly mash the mortar with a mortar. Thanks to this, our soup will turn out more fragrant and full. Potatoes are cleaned and shredded straws. Pour the pan to the middle of the water, put it on the fire and bring it to a boil. Then throw the mushrooms, cook them for about half an hour, stirring occasionally. After a lapse of time add the prepared potatoes to the pan, cover with a lid, reduce the heat and boil for another 15 minutes. We clean the bulb, cut it lightly, pass it on the vegetable oil and lay the roast in the soup. Solim, pepper the dish to taste, stir, boil for another 5 minutes, and then turn off the fire and leave to infuse for about an hour. Ready soup of fresh oil is served to the table with sour cream and bread.
Oily soup in the multivariate
Ingredients:
- fresh oil - 300 g;
- carrots - 1 piece;
- garlic - 1 clove;
- potatoes - 5 pcs .;
- spice;
- bulb - 2 pieces;
- bay leaf, cloves - to taste.
Preparation
Mushrooms are washed in cold water, we remove the hides from the hats and shred large pieces. Small oil can be left whole and not cut. After that, we put the mushrooms in the bowl of the multivark.