Champignons are always on sale, so the problem of seasonality of cooking dishes with mushrooms does not exist. All year round, you can enjoy rich, creamy mushroom-shaped soups or first courses with mushrooms in meat or vegetable broth.
The main thing is to choose the mushrooms correctly. They must be strong and elastic with a matte hat of white or cream color. Do not buy wrinkled or gray-spotted mushrooms, as well as mushrooms with the smell of mold.
Mushrooms should be purchased on the eve of their preparation, as they are not stored for a long time. Before you start cooking, remove the cap covering skin from the mushrooms and remove the leg.
After cleaning, put the mushrooms for about five minutes into the water (to remove the dirt), wash them, and then leave for a while to drain the water. After that, they can be cooked, and the surplus frozen for the next time.
Gorgeous first courses can be cooked from mushrooms in chicken broth. The combination of mushrooms and chicken is very harmonious. However, without meat, such soups are nutritious and tasty.
Cooking soup with mushrooms will help recipe c photo. Moreover, it does not prepare for long, and the process is simple.
In the photo: ingredients for making soup with champignons:
- Water - 2 l.
- Mushrooms - 250 gr.
- Brussels sprouts - 300 gr.
- Potato tubers - 3 pcs.
- White golvka - 1 pc.
- Carrots - 2 pcs.
- Processed cheese - 2 pcs.
- Pepper - 1 pc.
- Dill greens - 1 bunch
- Flour - 2 tbsp. l
- Cream 33% - 0.5 cup
Recipe for soup with champignons (with photo):
Before you start cooking, you need to put the processed cheese in the freezer compartment. By the end of the process they must become hard. Meat will not be used for Brussels soup, so we will begin the process with peeling potatoes. Peeled potato tubers are planed with thin straws.
Lay the potato straw in the pan.
Fill the potatoes with water and stew.
When the potato is ready, we send Brussels sprouts to it.
The taste of the soup will enhance the vegetables. Chop onions, carrots and peppers.
Then we pass them.
Fry the vegetable in the pan.
The caps of champignons are cut in half, and then cut into slices.
In a pan, evaporate the moisture from the mushrooms.
Then fry the mushrooms until pleasantly golden.
Put the fried champignons in vegetable broth.
In the pan, where the mushrooms were fried, pour the flour.
Fry it to a light beige color.
Slowly, gradually and carefully put cream into the fried flour so that no lumps form. If cream is not enough to make a thick sauce, use vegetable broth.
Add salt and nutmeg to the sauce and pour it into the saucepan.
The processed curds cooled in the freezer are cut into small squares. If they are not cooled, it will be much more difficult.
We send cheese cubes to soup, add bay leaf, boil, turn off and leave to infuse. For a long time to boil it is not necessary that the cheeses are not dissolved, but only slightly melted.
Pour the present and slightly cooled, but still hot mushroom soup into plates. Serve it with chopped dill.
Mushrooms are great combined with different vegetables and spices, so you can experiment with mushrooms as much as you like.
