Nothing says about the onset of autumn as the beginning of the mushroom season. The variety of mushrooms in our forests is surprising by its breadth, but the real mushroom king is definitely a white fungus. Fragrant and fleshy, it is ideal for preparing the main warming dishes of the season - stews and soups, the last we decided to tell you in this material.
Mushroom soup from frozen white mushrooms
Frozen - a great way to keep mushrooms fresh and tasty for long months, and therefore, gathering in the forest more than you can eat in a short time, do not rush to salt or dry mushrooms, and clean them and fold them in the freezer.
Ingredients:
- olive oil - 25 ml;
- white mushrooms - 290 g;
- garlic teeth - 2 pieces;
- butter - 5 g;
- a branch of thyme;
- vegetable broth - 490 ml;
- a handful of fresh parsley;
- cream - 35 ml;
- a peel of one lemon.
Preparation
After placing a brazier over a medium fire with a small amount of olive oil, heat it and use it to roast the thawed and chopped white mushrooms. After a minute, add the onions to the mushrooms and onions, place the butter and dried thyme leaves. When all the excess moisture from the mushrooms evaporates, season them and fill with broth. Cook the soup for about 20 minutes, and then transfer half to the blender and whisk in the mashed potatoes. Combine the soup with the contents of the brazier, sprinkle the soup with lime, sprinkle with cream and sprinkle with parsley.
Mushroom soup from dried white mushrooms - recipe
Ingredients:
- bacon - 55 g;
- purple onion - 230 g;
- pumpkin - 630 g;
- thyme - 2 branches;
- Dried white mushrooms - 45 g;
- olive oil - 15 ml;
- pearl barley - 35 g;
- chicken soup - 1.2 liters.
Preparation
Before boiling the mushroom soup of white mushrooms, cover the mushrooms with cold water and leave it to stay wet for the whole night. After, mushrooms wring out and cut, and then start preparing the soup base.
For the soup base, you need to save together pieces of bacon, onion and pumpkin cubes until the vegetables catch a blush. Next to the soup we add mushrooms, thyme and pour the barley and fill it with broth. Leave the ingredients to boil together for half an hour, and then beat the soup with a submerged blender.
Mushroom cream soup with mushrooms - recipe
Ingredients:
- Dried white mushrooms - 15 g;
- water 240 ml;
- butter - 25 g;
- shallot - 45 g;
- garlic teeth - 2 pieces;
- champignons - 530 g;
- chicken broth - 480 ml;
- cream - 65 ml;
- dry white wine - 35 ml;
- olive oil - 20 ml.
Preparation
Fill the mushrooms with water and leave to swell. After, excess moisture wring out and strain the water, in which the mushrooms were picking up moisture. Melt the butter and use it to dress the onion rings with champignons and garlic. Add the white mushrooms to the mixture and allow the mushroom to fully evaporate. Pour the soup with wine and let it evaporate for 2/3, then add water, in which the mushrooms were picking up moisture, and leave it to evaporate. Pour the soup with chicken broth and leave to cook for 20-25 minutes. Whip the dish with a blender and serve cream.
Cep mushroom soup with mushrooms and oyster mushrooms - recipe
Ingredients:
- bacon - 115 g;
- broth - 1.4 liters;
- champignons - 230 g;
- oyster mushrooms - 180 g;
- white mushrooms - 110 g;
- a handful of basmati rice;
- sour cream - 135 ml;
- butter - 35 g.
Preparation
Fry the bacon slices until all of the fat comes out of those. Part of the fat drain, and on the remnants of rescuing the pieces of all the mushrooms. When all the excess moisture is evaporated from the mushrooms, fill them with broth and cook for 20-25 minutes. Put the rice and cook the soup, waiting for the softening of the grains. Season the soup with sour cream and butter, season and proceed with the tasting.