Mushroom first courses in Russia have always been popular, which is largely due to their attractive aroma. Of course, there are many recipes for such soups, and the choice of a particular one depends more on the available ingredients and personal preferences of each person. This article will discuss one of the simplest and at the same time productive ways of preparing a mushroom first course, for which you will need only the most affordable ingredients.
Selection and preparation of ingredients
The choice of vegetables and other products for a tasty and healthy soup puree is based on their freshness and quality, which is especially true for the mushrooms themselves and dairy components (butter, cheese and cream). Before buying, carefully check the expiration dates of the selected products and do not forget to make sure that there is no unpleasant odor.
As always, potatoes, carrots and onions need to be peeled and rinsed well under running water, then chopped in the way required in the recipe. Peel the mushrooms and boil in clean water for at least 20 minutes, and when using conditionally edible varieties, it is advisable to soak them in salt water for an additional 2–3 hours.
Did you know? Scientists believe that soup is one of the oldest dishes and it was still begun to be prepared by Neanderthals who cooked meat broth in a leather bag periodically cooled with cold water. Such food was supposedly intended for weakened or sick members of the tribe who were unable to eat solid food.
Mushroom Soup Recipe
3-450-60 minutes
friable broth (for example, “Galina Blanca”)
1 tbsp. the spoon
salt
to taste (if it is not enough in friable broth)
Nutritional value per 100 g:
Peel potatoes, onions and carrots.
Cut the potatoes into large cubes and, pouring water (should completely cover the vegetable), set to cook on a small fire.
Pour the peeled and prepared mushrooms into a frying pan (you can use frozen) and simmer slightly, adding vegetable oil if necessary. Fresh specimens must be boiled in advance.
Cut the onion into small cubes, transfer it to a frying pan and add vegetable and butter.
Finely chop the peeled carrots and, pouring to the onion, fry over moderate heat as a usual frying for the first dishes.
In a pot of boiled potatoes, add prepared crumbly broth, mix it and cover the container again with a lid, leaving its contents until ready.
Rinse, dry, and then finely chop the parsley.
Stir the onion-carrot mixture and pour the cream slightly warmed up on it in a water bath, evenly distributing them throughout the volume.
Add separately cooked roasting, mushrooms and processed cheeses to the potato, whisking everything well with a blender (you can directly in the pan).
Send the prepared soup puree to the stove and bring it to a boil again, gently stirring it so that it does not burn.
Pour the finished tasty dish into plates and decorate with chopped greens before serving, pouring out crackers if desired.
Peel potatoes, onions and carrots.
Cut the potatoes into large cubes and, pouring water (should completely cover the vegetable), set to cook on a small fire.
Pour the peeled and prepared mushrooms into a frying pan (you can use frozen) and simmer slightly, adding vegetable oil if necessary. Fresh specimens must be boiled in advance.
Cut the onion into small cubes, transfer it to a frying pan and add vegetable and butter.
Finely chop the peeled carrots and, pouring to the onion, fry over moderate heat as a usual frying for the first dishes.
In a pot of boiled potatoes, add prepared crumbly broth, mix it and cover the container again with a lid, leaving its contents until ready.
Rinse, dry, and then finely chop the parsley.
Stir the onion-carrot mixture and pour the cream slightly warmed up on it in a water bath, evenly distributing them throughout the volume.
Add separately cooked roasting, mushrooms and processed cheeses to the potato, whisking everything well with a blender (you can directly in the pan).
Send the prepared soup puree to the stove and bring it to a boil again, gently stirring it so that it does not burn.
Pour the finished tasty dish into plates and decorate with chopped greens before serving, pouring out crackers if desired.Video recipe
Important! A sign of the readiness of already whipped soup with repeated boiling is the appearance of bubbles on the surface. As soon as you notice them - immediately remove the pan from the heat.
Properly prepared mushroom cream soup will be a great way to diversify the familiar menu and will surely appeal even to those who had not previously been considered a fan of this type of dish.
