When we have a good handful of fresh pancakes in our hands, the first thing we want to cook is soup, and we'll tell you how to make such a yummy soup in our recipes.
Recipe of mushroom soup from fresh podborozovikov
Ingredients:
- fresh poderezozoviki - 450 g;
- onions - 1 pc .;
- potatoes - 3 pcs .;
- young garlic - 2 teeth;
- kitchen salt - to taste;
- laurel leaf - 1 pc .;
- sour cream (20%) - 130 g;
- green parsley and coriander - for 4-5 branches.
Preparation
Elbows carefully wash out, add them to a large pot and boil in a little salted water for 25 minutes. Next, discard the contents of the pan in a colander and chill the mushrooms under a stream of running water. Now cut the podberozoviki into arbitrary small pieces, add them to a smaller saucepan, pour 2 liters of water and again set to cook even for the same time. Then lay out here a small slice of raw peeled potatoes, cubes of fresh onions, put one leaf of a laurel and add a soup to its taste. When the potatoes are half ready, into the saucepan, press through the press of the teeth of young garlic and lay out all the sour cream here. We bring the potatoes to its full readiness, add the chopped greens of coriander with parsley and turn off the hotplate and let the soup brew under the lid for about 10 minutes.
Delicious mushroom cream soup made from chanterelles and bunnies
Ingredients:
- podberezoviki - 250 g;
- chanterelles - 250 g;
- carrots - 1 piece;
- potatoes - 4 pcs .;
- onion (large) - 1 pc .;
- fatty cream - 180 ml;
- Sunflower oil - 30 ml;
- salt - to taste;
- a mixture of peppers - to taste;
- greens of dill - 0,5 tufts.
Preparation
Two kinds of mushrooms are thoroughly washed and let them dry a little. Further we grind them with small pieces, which we then fry on a small amount of sunflower oil, until our mushroom assortment starts to gild. Then add the finely grated carrots with finely chopped onions, sprinkle all the salt, a mixture of various peppers and continue to fry until the golden content of the introduced vegetables. We lay 1/3 of the mushrooms aside, and rest the rest into a large bowl of the blender and whisk it all to the state of the pate.
In a small pot, add the sliced potatoes, pour it with 1.5 liters of water, add the kitchen salt and boil it until the preparation of the vegetable. Then we take a crush and knead it right in the potato broth. Now we move the mushroom pate here and mix it all together nicely. Turn on the hotplate plate, bring the soup to boil, we introduce into it fatty cream and as soon as it starts to boil off. We impose a cream soup in a plate, in the center of a dish we place a spoon of the postponed mushrooms and we pour all finely chopped greens of fennel.
Soup with mashed potatoes in a multi-
Ingredients:
- forest mushrooms (podberezoviki) - 350 g;
- carrots - 1 piece;
- onions - 1 pc .;
- butter - 40 g;
- potatoes - 3-4 pieces;
- kitchen salt - to taste.
Preparation
Elbows are washed, carefully cleaned, arbitrarily cut and immersed in drinking water, poured into a bowl multivarka. Set the "Quenching" mode and cook our fragrant mushrooms 40 minutes. Next, open the multivark and add to the already lowered on the bottom of the podberezovikam, cut into thin rings of fresh carrots and half-rings of onions. After them, we put into the soup large cubes of raw potatoes, put a piece of butter and add to the soup kitchen salt. We set the multivar timer for another 40 minutes and wait. When the set time has elapsed, we take out the bowl with the prepared soup from the appliance, immerse the blender into it and beat the whole contents to the state of homogeneous puree. Serve this wonderful first dish with a favorite kind of fresh greens!