Mushroom soup. Step-by-step recipes, photo

Among lovers of delicious food there are hardly any people who are indifferent to mushrooms. After all, from these gifts of the forest you can cook so many delicious and hearty dishes that it is difficult to list everything. Especially good is the rich mushroom soup, which is cooked easily, and eats with pleasure.

Common chowder

It is to her, known since time immemorial, we dedicate our culinary article. After all, "gulp hot" is always good for the stomach. Our ancestors understood this well, that's why they knew how to cook, from the minimum of products that are at hand, a thin, but rich first. A real mushroom soup and should be sparse, with a lot of broth, as indicated by the name of the type of dish. And we will cook it like this.

You will need about 40-50 g of flour and butter, 2 large chicken eggs and 300 g of fresh mushrooms. Clean them, wash them, finely chop and cook until cooked. Prisalivayte a little. In the frying pan, melt the butter separately and fry the flour until golden. Whisk the egg whites and pour them into the flour, mix. You got a base on which mushroom soup is cooked. In a saucepan pour cold water, put there the egg-flour mixture. When the contents of the saucepan boil, add mushrooms. Cook soup for 25 minutes on a small fire, at the end salt to taste, pepper. This mushroom soup is seasoned with finely chopped green onions and thick sour cream. It is exceptionally good with warm black bread or garlic bread crumbs. Try it!

Chowder soup

Another dish, very popular, by the way, in Western European restaurants practicing East Slavic cuisine and Russian, in particular, can also become a permanent guest on your dining table. This is also a mushroom soup, the recipe of which was in great demand and success in the most famous taverns of Petersburg and Moscow in the 19th century. The Russian nobility, who usually gave preference to foreign delights before the domestic, strangely enough, loved this seemingly unremarkable soup. Most likely, this is because the mushroom soup with pearl barley in question is perfectly absorbed by the body, it has a beneficial effect on the whole gastrointestinal tract, it is low in calories and nutritious at the same time, it perfectly satiates and keeps a feeling of satiety for a long time.

What is necessary for her? The polylogram of fresh mushrooms, best of all mushrooms, about 100-120 g of pearl barley, 1-2 medium carrots, 1 onion and several potatoes.

The two main components of the soup - grits and mushrooms - separately boil until cooked. Champignons are taken out with a knife and chop in large pieces, and do not pour the broth from them, it will still be needed. Cut the vegetables into small cubes. Onion chop with half rings. Put it in broth, add vegetables, porridge, let it boil, season with salt and cook until done. At the very end, add mushrooms. Served on the table mushroom soup of champignons with sour cream or cream.

Potato broth with roots

If before we were guided by the national Russian cuisine, now we will pay attention to Czechoslovak. The fact that the Slovaks and Czechs mushroom soup with cream - the same traditional dish as the Russian soup, and Ukrainians borsch. And in general, learn about the culinary preferences of other peoples interesting and informative!

So, what exactly do you need for cooking? 1-2 carrots, a piece of celery and parsley roots, a little cumin, 2 onions, 250 g of potatoes, 20 g of dried mushrooms, 2 tablespoons of flour, several cloves of garlic, salt to taste. 200 g of cream are required for refilling.

Cut thin onions into a bow, carrot and roots. Fry them in butter until soft. Mushrooms pre-soak in 4-5 hours. Then boil and chop. Cut the potatoes into slices and cook until half cooked in a mushroom broth. Fry the flour, then add the mushrooms, onion roast, cumin, and broil on a small fire for about 10 minutes. Put everything in the soup, put the garlic, crushed and mixed with salt (to taste). Pour in the cream, let it boil and remove from heat. Before serving, sprinkle the soup with chopped greens.

Mushroom soup with mushrooms

Let's return again to domestic culinary sources. Among the different types of mushroom soup is not the last place is occupied by millet soup. It is so fragrant, appetizing, hearty, that there is such a dish - a real pleasure.

Ingredients : 100 g of fresh mushrooms, 50 g of millet, 1 medium onion, butter for roasting, sour cream and greens for dressing. Salt and greens are also required.

Millet rinse well to rinse off the bitter coating. Mushrooms finely chopped. Both components put in a saucepan and cook over low heat. Onion cut into half rings and fry in oil. For about 10 minutes before turning off the soup, put several laurel leaves and roast in it, salt to taste. It is wonderful such a soup with sour cream, which you do not regret!

Chowdery soup

The next variety of mushroom soup is a soup of barley with forest gifts. She will be pleased to include in the weekly menu the housewives, who care about the family eating varied, useful and tasty. Soup is cooked on meat broth.

The recipe for the soup is as follows: take 250-300 g of fresh mushrooms, wash, peel, cut into small pieces. Chop one onion. In a frying pan, melt several tablespoons of butter, put onions and mushrooms and braise until almost ready, salt to taste. Separately, pour a few spoons of barley groats into the soup pan , let it simmer for 15 minutes. Then put the sliced potatoes (2 medium sized). After 5-7 minutes add mushrooms and sliced tomato. Salt, if necessary, add a few laurel leaves and cut small pieces of meat from the broth. Let everything boil for another 10 minutes and turn it off. Chop off the greens of parsley and dill, put it in each plate with soup, sprinkle with sour cream. Serve the broth with spicy croutons and garlic.

Milk Chowder

And again international recipes. This time it will be a question of the Baltic delights, in particular the milk mushroom soup. You need half a liter of fresh milk, about 250-300 grams of meat broth, a little butter, 130 grams of fresh mushrooms, a few potatoes, a bulb, a little dill. Cut potatoes into slices and boil them in salted broth. Cut mushrooms into slices, onion half rings, put out everything in butter until ready. Transfer them to cooked potatoes, let it simmer for 5 minutes. Then pour in the milk, let it boil again, add salt, put chopped dill and turn it off. Is not it a great dish?