Mushroom light soups are very popular in any family. The most important thing is to have a few dry, fresh or frozen mushrooms in your stock. Today we will consider with you how to prepare soup with butter in many ways and to diversify your daily menu.
The recipe for soup from oily
Ingredients:
- Freshly mashed fresh - 310 g;
- water - 2 l;
- potatoes - 650 g;
- onion - 55 g;
- spice.
Preparation
Oily wash, clean and cut into large slices, separating the hats from the legs. We cut the potatoes with straws and pour it on water for a while. In the soup pot we pour the drinking water, boil it and throw the mushrooms. Cook them for 30 minutes, pouring to taste, and then we lower the potatoes neatly. Onions are processed, shredded, browned on vegetable oil and put into soup. We season the dish with spices, bring it to readiness, and then cover it with a lid and insist the hour. After that, we pour the mushroom soup from the butter on the plates, fill it with sour cream and serve it to the table!
Mashed soup
Ingredients:
- fresh oleagin - 105 g;
- celery root - 145 g;
- carrots - 55 g;
- onion - 45 g;
- garlic - 5 g;
- milk pasteurized - 110 ml;
- vegetable oil;
- coriander - at will;
- spice.
Preparation
Before you start cooking soup, fresh oil is processed, washed and shredded in small slices. Fill them with a small amount of boiled water and steam for about 20 minutes.
Carrots, onions and garlic are cleaned, we chop the vegetables and pass for 10 minutes on the hot vegetable oil. The celery root is cleaned and chopped into small cubes. Send it and roasting in soup, mix and boil for half an hour on a small fire, pouring to taste. Then beat the contents of the pan with a blender until smooth, pour in the boiled milk and puff for 5 minutes. Ready mushroom soup spill on deep plates and decorate with greens.
Oily soup in the multivariate
Ingredients:
- carrots - 65 g;
- Freshly mashed fresh - 310 g;
- garlic - 5 g;
- potatoes - 230 g;
- spice;
- onion - 90 g;
- water;
- carnation, laurel dry leaf.
Preparation
Mushrooms are thoroughly washed and shredded in large slices. After that, send the oil to the bowl of the multivark. Carrots are cleaned and chopped on a large grater, the onion is cut into thin half rings, and the potatoes are cut with straw. Then add all the vegetables to the mushrooms, pour filtered water to the mark, podsalivaya to taste. We throw a laurel leaf, several flowers of a carnation and a clove of garlic. Close the device with a lid, select "Quenching" and mark it for 40 minutes. After the beep, a fragrant and delicious soup will be ready! We pour it into plates, throw the crushed dill and put sour cream.
Prescription of soup from dried oily
Ingredients:
- dried oily - 45 g;
- potatoes - 125 g;
- onion - 55 g;
- butter - 25 g;
- carrots average - 55 g;
- spices and laurel dry leaf - to taste;
- parsley greens, sour cream for serving.
Preparation
Mushrooms are thoroughly washed and soaked for 3 hours. After the liquid is drained, and the butter is transferred to a pan with water and cook for about 30 minutes. Potatoes are cleaned, shredded with straw, and onions are processed and chopped into cubes. Carrots rub and brown together with onion on the melted oil, to a golden hue. When the mushrooms are cooked, we remove them gently with a whisk, and throw the prepared potatoes into the broth. After 10 minutes accurately lay out the vegetable roast, butter, season with spices, put the laurel leaf and cook until completely cooked. We pour mushroom soup on plates, add low-fat sour cream and sprinkle with parsley.