Let's enjoy all our households for dinner tonight and prepare for them a magnificent soup made with fresh white mushrooms.
Delicious soup of their fresh white mushrooms with noodles
Ingredients:
- fresh mushrooms (white) - 450 g;
- carrots (medium) - 1 piece;
- onions - 1 pc .;
- home-made noodles - 150 g;
- Sunflower oil - 3-4 st. spoons;
- kitchen salt - to taste;
- clean water - 2.5 liters;
- dill - 5-7 branches.
Preparation
From the hats of washed white mushrooms, remove a thin layer of peel, cut them into 2 or 3 pieces and add them to a saucepan, in which we are going to cook our soup. Fill them with clean water and fix it on the burner plate. Highly rising foam is removed with the help of noise, pour salted boiling broth and boil the mushrooms for 60 minutes. Next, we introduce into the pan the previously prepared home-made noodles, it will need to be cooked somewhere 8-10 minutes. While noodles are being prepared, pour a little oil on the bottom of a small frying pan and when it emits smoke, we spread into it a finely chopped onion, immediately with finely grated carrots. Fry the vegetables until golden. Next, move the contents of the frying pan into the soup, after a couple of minutes, insert into it finely chopped fresh dill, turn off the burner and before enjoying the taste of the dish, let it stand for at least 15 minutes.
Cream-soup with fresh white mushrooms with potatoes and vermicelli
Ingredients:
- white mushrooms - 350 g;
- potatoes - 4 pcs .;
- vermicelli (spiderweb) - 80 g;
- onions - 1 pc .;
- garlic - 1 clove;
- Sunflower oil - 2-3 tbsp. spoons;
- butter - 30 g;
- drinking water - 2.2 liters;
- salt - to taste;
- parsley - 4-6 branches.
Preparation
Through the press, we push one tooth into the already sunflower oil boiling in a frying pan. When garlic is a little yellow, remove it from the frying pan with a noise, and in its place spread the small onion crushed with small cubes. Almost immediately we introduce here thin slices of chopped mushrooms, which we pre-soaked in cold water for about 2.5 hours. The contents of the frying pan are roasted to a pronounced golden color and, taking the third part of the mushrooms, we shift it into a saucepan with already boiling salted water. In the same capacity, we add arbitrarily chopped pieces of potatoes and when it is almost ready, we put into the soup a small vermicelli. When all is welded and will be already at the stage of digestion, we put in a saucepan a piece of good butter, and as soon as it melts turn off the burner. We pour (in portions) a slightly cooled soup into a large bowl of blender and make from it a cream soup, which we then put again in a saucepan. We put it on the included plate, bring everything to the boil and immediately turn it off. Applying cream soup to the table in the center of the plate put a spoon of pending fried mushrooms and sprinkle everything with crushed fresh parsley.
Soup puree from fresh white mushrooms with pearl barley
Ingredients:
- white fresh mushrooms - 280-300 g;
- drinking water - 2,3 -2,5 l;
- onions - 2 pcs .;
- pearl barley - 120 g;
- butter (82.5% fat) - 40 g;
- kitchen salt - to taste.
Preparation
Very carefully wash all our fresh white mushrooms, cut off the lower part of the rough leg, and then we separate each mushroom with a knife into several lobules. We spread them to the bottom of a clean pan, fill it with water and send mushrooms to cook on the hotplate of the plate. When the water boils, add the soup to the broth and continue to cook them for 45 minutes. Then we put into the pan large cubes of raw onion and washed in cold water perlovsku, which must be soaked for the whole night. Cook the soup until the cereals are ready, then add a small piece of butter to it, and after a couple of minutes remove the pan from the fire. We dip the blender into the container with the soup and bring the whole contents to a homogeneous puree, after which you can immediately start eating this wonderful first dish.