If this season has not pleased you with a large number of white mushrooms, they can easily be combined with more accessible champignons, while preserving the characteristic taste and aroma of the dish.
Below we will discuss in detail several recipes of cream soups from white mushrooms.
Cream soup with fresh white mushrooms - recipe
Ingredients:
- branches of rosemary - 2 pcs .;
- onion - 115 g;
- twigs of thyme - 2 pcs .;
- white mushrooms - 960 g;
- garlic - 4 teeth;
- chicken broth - 1.4 l;
- cream - 145 ml.
Preparation
Before you prepare a cream soup of ceps, prepare the mushrooms themselves. Clean them from possible contamination with a brush, if necessary, wipe with a damp cloth. To get rid of insects, which can inhabit the fungus, the mushrooms themselves often boil.
Prepared mushrooms cut and set aside. In the frying pan, splash the oil, and when it warms up, put into it the sprigs of rosemary and thyme. After half a minute the kitchen will be filled with a rich aroma of herbs - it's time to add chopped onions. Let the onions reach half-cooked, then put garlic to it and wait another half-minute. The next in the pan are mushrooms. When the excess liquid evaporates, salt the pieces and leave them to brown.
Remove the sprigs of rosemary and thyme, and pour the contents of the pan with broth. Allow the liquid to reach the boil, pour the cream and whip.
Cream-soup from dried white mushrooms
Dried mushrooms are easy to store and store on their own, among other things they can be found in almost any supermarket or, in the season, on the market.
Ingredients:
- dried ceps - 30 g;
- chicken broth - 365 ml;
- onion - 115 g;
- cream - 115 ml;
- a stalk of celery - 1 piece;
- champignons - 270 g;
- butter - 35 g;
- flour - 15 g;
- grated cheese - 65 g.
Preparation
First of all, soak the mushrooms in a half cup of boiling water for 10 minutes. Rather roughly cut onions, celery and mushrooms. Melted butter, use for sliced ​​vegetables and mushrooms. After 5 minutes, add to the contents of the frying pan the soaked white mushrooms (keep the liquid). Sprinkle all the flour and mix. After a couple of minutes, start adding portions of the remaining mushroom broth alternately with chicken broth. Reduce heat and let the contents boil for 15 minutes. After that, pour in the cream and add the cheese. When the liquid boils again, and the cheese melts, beat the dish with a blender and season to taste.
Such cream soup of white mushrooms can be made in a multivark. Using the "Baking" mode, fry all the ingredients together, pour in the liquids, and continue cooking for another 15 minutes.
Cream-soup of white frozen mushrooms - recipe
Prudent mushroom pickers probably have a portion of frozen white mushrooms in the freezer. This dish is a great way to put them into action.
Ingredients:
- bacon - 45 g;
- a small pumpkin - 1 piece;
- twigs of thyme - 2 pcs .;
- onion - 130 g;
- frozen white mushrooms - 350 g;
- mashed potatoes - 440 g;
- flakes of chili - to taste;
- chicken broth - 1.4 l;
- cream for serving.
Preparation
Pre-defrost mushrooms, soak up excess moisture with paper towels. Peel the pumpkin and cut it into small pieces with thyme, onion and bacon. When the pumpkin is browned, put mushrooms to it, wait for the liquid to evaporate. Pour the contents of the pan with broth, add the mashed potatoes and mix. Whisk the soup to the desired degree of uniformity, season. Serve cream soup with white mushrooms and cream, pouring past the top of the dish before serving.