After the mushroom season, the lion's share of the harvest, the mushroom pickers are dried and frozen, then to enjoy fragrant dishes throughout the winter. If your mackerel also has stocks of white mushrooms, then do not miss the chance to make soups from our recipes.
Mushroom soup from frozen white mushrooms
Ingredients:
- frozen white mushrooms - 230 g;
- olive oil - 15 ml;
- onion - 90 g;
- garlic teeth - 5 pcs .;
- Provencal herbs - 1 teaspoon;
- a handful of wild rice;
- water - 2 l;
- carrots - 60 g.
Preparation
Let's first figure out how much to cook the white mushrooms for the soup. If you want to make soup on mushroom broth , then immerse the frozen mushrooms in boiling water, cook for 10 minutes and put them on a plate. The solution is filtered, and cut the mushrooms and rescue. But if you have a ready broth, then you can not mushrooms, but fry immediately, frozen.
Our soup is cooked on mushroom broth, and therefore, while frozen mushrooms are cooked, we saved the onion. To the onion roast we add boiled white mushrooms, aromatic herbs, carrots and crushed garlic teeth. When all the vegetables are softened, remove them from the fire. In the boiling broth we put wild rice and wait until it reaches its full readiness. In the final we put in the soup roast with white mushrooms, remove the pan from the fire and let the dish brew for 15 minutes.
This soup of mushrooms can be made in a multivark, first frying mushrooms and vegetables, then adding rice and bay all with water. The "Varka" or "Soup" mode for 1 hour, and the dish is ready!
Cep mushroom soup with melted cheese
Ingredients:
- white mushrooms - 350 g;
- champignons - 400 g;
- chicken broth - 500 ml;
- onion - 140 g;
- bacon - 90 g;
- processed cheese - 280 g;
- milk - 170 ml.
Preparation
Pieces of bacon fry until the grease is removed and transfer them to a separate dish. On the fat left in the frying pan, save the onion with both kinds of mushrooms. Preheat the broth and add a fragrant roast with bacon. When the soup comes to a boil, reduce the heat and fill the dish with a mixture of warmed milk with melted cheese. Wait until the cheese soup with white mushrooms boils again and remove it from the plate.
Recipe for soup from frozen white mushrooms with pearl barley
Ingredients:
- white mushrooms - 650 g;
- champignons and oyster mushrooms - 450 g;
- olive oil - 30 ml;
- pearl barley - 1 item;
- a branch of thyme;
- cloves of garlic - 4 pcs .;
- leeks (white part) - 2 pieces;
- white dry wine - 240 ml;
- soy sauce - 85 ml;
- chicken broth - 2 l;
- cream - 170 ml.
Preparation
Preheat the olive oil and fry on it first thick rings of leeks, and then pieces of frozen white mushrooms with champignons. When the mushrooms are emptied, put a twig of thyme in the frying pan, add the garlic passed through the press and wait until the moisture evaporates completely. When the frying pan is dry, pour the mushrooms and onions with white wine and soy sauce and wait until 2/3 of the moisture evaporates. Transfer the mushrooms with leeks into hot broth, bring it to a boil, pour the barley and boil it until cooked. In the final, season the soup with cream and remove from heat.
Cream of mushroom soup
Ingredients:
- white mushrooms - 250 g;
- oyster mushrooms - 150 g;
- garlic teeth - 2 pieces;
- purple onion - 1 pc .;
- a branch of thyme;
- chicken broth - 500 ml;
- cream - 45 ml;
- peel and juice of 1 lemon;
- butter - 25 g.
Preparation
Right in the pan, melt the butter and save on it half-rings of onions with mushrooms. Add garlic and thyme to the frying, pour lemon juice and add citrus peel. When all the liquid has evaporated, transfer the mushrooms to the hot broth, add the cream and whisk everything with the blender.