Oyster mushrooms are more aromatic and textured than mushrooms, and are not less widespread. So if you decide to start cooking mushroom soup, make a choice in favor of these mushrooms, and how to prepare a mushroom soup of veshenok we'll tell you.
Mushroom soup of chicken
Ingredients:
- oyster mushrooms - 500 g;
- onions - 2 pcs .;
- thyme - 3 twigs;
- rosemary - 1 branch;
- cognac - 1 tbsp. a spoon;
- olive oil - 3 tbsp. spoons;
- salt, pepper - to taste;
- cream - 100 ml;
- chicken broth - 2 items;
- green onions.
Preparation
The legs are cut off and cooked in chicken broth under the lid for 1 hour. While the legs of mushrooms are cooked, their caps should be finely chopped. Cut the onion and grind it in olive oil until it is transparent, then add the mushroom hats to the pan and continue cooking until the excess liquid is evaporated from the pan.
Together with the mushrooms do not forget to put thyme and rosemary on the frying pan. Once the excess moisture evaporated - pour cognac in the pan and now wait until it evaporates. As soon as there is no cognac left in the pan, we remove it from the fire.
From the broth we catch the mushroom legs and grind them with a blender or meat grinder. Add the mushroom hats and legs in the broth, along with the cream and chopped green onions.
Mushroom cream soup with mushrooms
Ingredients:
- butter - 8 tbsp. spoons;
- celery - 1 stem;
- shallots - 1/2 pcs .;
- onions - 1 pc .;
- garlic - 3 cloves;
- oyster mushrooms - 3 items;
- shiitake mushrooms - 3 items;
- champignons - 3 items;
- white dry wine - half a century;
- flour - 1/4 of the item;
- chicken broth - 8 items;
- cream - 1/2 tbsp.
Preparation
6 tablespoons of butter and mash them finely chopped celery, shallots, onions and garlic for about 8 minutes. After add the onion sausage chopped mushrooms and cook all together for another 4 minutes. Now we pour white wine. We cook another 6 minutes.
The remaining 2 tablespoons of oil and 1/4 tbsp. Mix the flour before the paste is formed. Add the resulting paste to the mixture of mushrooms and mix. Carefully poured the broth, avoiding the formation of lumps. We bring everything to the boil and immediately reduce the fire to a minimum. We pour into the broth of cream and season the soup with salt and pepper. We pour the soup into the bowl of the blender and whisk until smooth. It is advisable to do this in batches, so that the ingredients are crushed evenly. Now the soup can be reheated and fed to the table.