The difference between soup and soup is that soup, for the most part, is cooked on meat or fish broth , while soup is a vegetarian dish, which is a decoction of root vegetables, mushrooms or vegetables. The secret of delicious soup is the balance of taste.
This soup should be saturated with the taste of the main ingredient, so, in our case with mushroom soup, the taste and aroma of the dish will fully correspond to the mushroom, but adding additional ingredients to the dish is also possible.
The recipe for mushroom soup
Ingredients:
- butter - 1/2 tsp;
- olive oil - 1/2 tsp;
- celery - 1/2 stalk;
- shallots - 2 pieces;
- carrots - 1/2 pcs .;
- champignons - 200 g;
- Shiitake mushrooms - 200 g;
- water 400 ml;
- dry white wine - 1 teaspoon;
- parsley - 1/2 tsp;
- estragon - 1/4 tsp.
- salt, pepper - to taste.
Preparation
Both kinds of oil are heated in a deep frying pan and fry on it diced celery , carrots and onions. Once the vegetables have acquired a golden hue, remove them from the fire and put them into the plate.
Now the turn of the mushrooms has come, they need to be cut into large plates and allowed to sit on the fire for about 5-6 minutes. Now shift the mushrooms, together with the released liquid, as well as the vegetables, into the pan. Fill the contents of the pan with water, add herbs and spices and bring the liquid to a boil. After, we reduce the fire and cook the soup for about 30 minutes.
Mushroom soup with pearl barley
Ingredients:
- pearl barley - 1 item;
- dried white mushrooms - 2 handfuls;
- water - 6 glasses;
- garlic - 3 cloves;
- celery - 1 stem;
- dry white wine - 1/2 st .;
- thyme - 1 branch;
- salt, pepper - to taste.
Preparation
Before preparing a mushroom soup, pearl rump must be touched and washed to clean water. Five glasses of water bring to a boil and pour dried white mushrooms. Leave the mushrooms soak for about an hour. Meanwhile, put the remaining glass of water on the fire and put the diced celery and cloves of garlic. Cook all about 15 minutes or until soft, after which we decense the broth and vegetables with a blender.
Mushrooms squeeze from excess moisture, and the liquid itself is returned to the fire and mixed with vegetable puree. We put a brooch in the broth, we add wine and a twig of thyme.
Cook everything until the barley is ready, then add the mushrooms and continue cooking for a couple of minutes. Solim and pepper mushroom soup of white mushrooms to taste and serve to the table. Supplement to the dish can be sour cream, cream or fresh herbs.
Mushroom soup on the water
Ingredients:
- champignons - 450 g;
- onions - 2 pcs .;
- garlic - 3 cloves;
- olive oil - 1-2 tbsp. spoons;
- salt, pepper - to taste;
- sage - 8-10 leaves;
- thyme - 1 branch;
- white beans (canned) - 600 g;
- water - 1.5 liters.
Preparation
Oven reheat to 230 degrees. Mushrooms, garlic and chopped onions, generously poured with olive oil, salt and pepper, then distribute on a baking tray and put in the oven for 25 minutes, not forgetting to mix the contents of the pan from time to time.
While the mushrooms are in the oven, put the beans in water, add thyme, sage, salt, pepper and bring the broth to a boil.
As soon as the vegetables are ready, leave them to cool slightly, mushrooms are put aside separately, and the vegetables are scraped together with 3 glasses of bean decoction. Return the mashed potatoes to the pan, mix, extract the herbs and add the mushrooms. Cook the soup on low heat for about 5-7 minutes, then pour on plates, sprinkle with fresh herbs and serve.