The most delicious soup out. Soup from oh

20.11.2019

Home mushroom soup From oh, perhaps, it can be attributed to the discharge of the most delicious diet soup. Arrange yourself a small dining holiday, prepare this fragrant first dish.

It is suitable for meadow and forests, babies, both fresh and frozen. How to freeze soup for mushroom soup can be found. It is this option that I use today.

For mushroom soup with thieves, the ingredients will be required from the list: Honey, Potatoes, onion, carrots, vegetable oil, salt, fresh parsley. Optionally, we will use a boiled chicken egg.

If you use fresh whateams, you must first wash them and rinse well, removing part of the leg. Whatever mushrooms you use, in pure form they go into a saucepan with water for cooking broth. In the process of cooking, foam is removed, and the mushroom broth is seasoned with salt.

Wood fell on the bottom - broth ready. After that, it needs to be strain, throwing thoughts on the colander.

Potatoes are cut by medium cubes.

Departs in a saucepan with mushroom broth. Cook potatoes for 15 minutes by removing the foam.

While the potatoes are brewed in the mushroom broth, the onions and carrots are stealing on the oil until goldenness.

In the process of frying joined boiled widespread. The fire is added for 10 minutes so that the gangs have managed to be slightly twisted. Pay attention to how important the mushrooms are miniature and unscrew. This is the whole "highlight" of our first. Homemade With whole womb - mmm, big yummy.

Mushroom pierce is sent to the mushroom broth.

The first is brought to a boil. At the request of the mushroom fragrance, you can add a shade of fresh parsley. Mushroom Soup from Way is ready!

So far, hot, the suits are bottled in deep bowls and served to the dining table. I supplemented a soup with a chopped egg. It turned out unmatched.

Pleasant mushroom lunch!

For a long time, mushrooms are used for cooking different dishes. They are solid, fry, marinate and used in cooking soups. Among the large number of cooking recipes, the most common soup with hassle, which has become popular thanks to its aroma and ease of preparation. In the forest, this kind of fungi is found in large quantities, with the purchase in the store there is also no problems.

Places of growing mushrooms and their types

In nature, there is a large champion of species, they are all distinguished by a strong and pleasant aroma. Mushroom pickers most often collect only 3 types:

summer;
autumn;
winter.

Despite the difference in species, their place of growth is the same, mostly, these are old, rotten stumps and dead or damaged tree trunks.

They grow like large families and from one stump or wood you can dial mushrooms into several different dishes.

In addition to the season of growth, there are very characteristic external differences between thirsty.

Summer Hat Wow in the center has a light brown color and darkens to the edges, in young copies it is convex, and on the inside, the plate is covered with a film. With the age of a hat straightened, the film disappears and only the ring on the leg remains. Safe is covered with checks. Since mushrooms grow tiers on the stump, on the legs of the lower mushrooms there may be controversy of brown more upper instances.

In autumn, scales are covered not only legs, but, unlike other types, and the wives whose color can be yellow brown or gray-yellow. In size, they grow larger than the rest of the varieties, the hat in diameter can reach 10-15 cm.

In winter, the shape of the hats is as well as in summer, changes with age, the color is one-window, honey. Scales, like rings on the leg, are missing.

It is necessary to approach the collection very seriously, since these mushrooms have many poisonous twins. Therefore, beginners in collecting mushrooms in order not to risk, it is better to purchase them in the store pickled or frozen.

Popular recipes

Soups with thieves are distinguished by their aroma and ease of preparation.

The most important question is how to cook soup out of the way, is the amount of time that should be given to their cooking. Since mushrooms absorb all substances in the environment, it is necessary to cook them in two waters. The first decoction, after boiling, it is necessary to merge and boil one hour in new water. Little mushrooms can be boiled, large cut is not very fine.

While preparing broth, you can prepare a stroke from carrots, squeezed on a grater, and not very finely chopped, onions. All this is placed on the pan, pre-lubricated with vegetable oil or creamy to taste.

You can learn about the readiness of the broth by depositing themselves on the bottom of the pan, as soon as it happened, mushrooms can be reached and adding to roasted, slightly fry on slow heat.

At this time, potatoes are added to the broth, chopped with medium cubes, and 10-15 mins are boiled. Fasters with mushrooms and soup are sent to a boil.

Spices and greens put to taste. If you wish in the finished soup, you can add chopped boiled egg, You can fill everything sour cream.

So imaging for the preparation of soup from oh, fresh will need:

walked (300 g);
lukvitsa;
sour cream 60 gr;
merit 1 pc.;
cartFelle 0.5 kg;
vegetable or butter;
spices (to taste).

These ingredients are the main in the preparation of any soup from oh, depending on the recipe for them, various cereals, greens and other components can be added.

For soup from the frozen frozen cooking recipe, it will be exactly the same, except that mushrooms are not boiled in two waters, but slightly roasted before cooking.

Cheese soup and puree soup

You can also cook soup out of fresh with the addition of cheese - such a dish is served both cold and hot.

Products use the same as in classic recipe, only cheese will be added (solid or melted) and 2-3 tbsp. Spoons of tomato paste.

First you need to prepare mushrooms, clean, cut. To boiling, slightly salted water is lowered, and Cepes 15 Minute is added, cut potatoes into cubes.

At the same time, a joine and carrot is prepared, after 10 minutes of frying added tomato Pasta And all together is roasted for another 3 minutes. Posly, vegetables are added to broth.

Sound cheese is also put on a saucepan with spices in advance so that it can be melted, and everything together is for another 15 minutes. Greens can be added when submitted.

Another kind of first dishes with mushrooms are puree soups. It uses the main ingredients for its preparation. Wood is prepared and boiled for 20 minutes. During this time, you can cut potatoes and put it to boil for 20 minutes. Mushrooms are added to potatoes and boil together for another 10 minutes.

While cooking is happening, you can cook frosher.

All ready-made ingredients (potatoes with mushrooms and fries) are crushed in a blender. Spice and some water are added to the mixture. The mixture is placed on fire and boil until a thick consistency is obtained, after the soup is removed from the stove.

You can fill with sour cream or cream.

Using fish and meat broths

When cooking soups on fish and meat decoctions, the dish acquires new taste and nutritious qualities. In addition to major products, you will need chicken chicken 2-3 pieces.

The ham is cut and stacked in a pan, leave them to boil for 10-15 minutes. While preparing the broth can be fed to the roaster and cut the potatoes. They are added to the roaster and is fried 3-5 minutes.

The finished grip is added to the soup, the spices fall asleep, everything is made to a boil. After, removing from the stove and give it in 30-40 minutes.

With the use of fish, too, you can also prepare delicious soup, for example, from trout with thighs. In this dish, except for the main products, lemon is used ( lemon juice), millet (approximately 70 gr), trout (500 gr) and sour cream for refueling.

First, fish broth is preparing, for this you can use the heads of fish, without gills, and fins, they are after the booard readiness should be removed. For convenience, you can put in a colander and omit in a saucepan, cook 40-50 minutes, add spices.

At this time, it is preparing a roaster and cuts into cubes potatoes. Fish is cut into small pieces, watering lemon juice.

In the finished broth, first fall asleep and get ready for 30 minutes, the potatoes are added and the millet is added, another 10 minutes are boiled. The latter in the pan is sent fish and roasted, the soup is brought to a boil and boiled on a slow heat for 15-20 minutes. The fracture is fired by the sour cream when feeding.

Gorgeous soups are obtained from other types of mushrooms that are just enough to choose or buy in the store.

One of these is the soup from the frozen oil, the recipe for the preparation of which differs little from the cooking of other mushroom soups.

For his cooking will be needed:

oil frozen 400-500 gr;
merit 1 pc.;
bulgarian red pepper 1 pc.;
bow 1 pc.;
spice;
cartFelle 4-5 pieces;
rustling oil.

First you need to put the mushrooms. At this time, you can make a junk, carrots and peppers. For this, all ingredients are cut and roasted for 10-15 minutes.

Massel - the mushroom is very peculiar by the method of cleaning, the fact is that on the hat he, and the little copies and under it, there is a film that needs to be removed. Large mushrooms are cut, small used entirely and go to the pan to boil for 20-30 minutes together with spices. After that, potatoes are added to them, brought to a boil and cook for another 15-20 minutes. 10 minutes before readiness is pierced.

You can serve with sour cream, decorating greens.

Recently, to preserve the largerness of nutrients in products, many are used in cooking a multicooker.

For the preparation of soup with this instrument you will need:

fresh oils 400-500 gr;
bow 1 pc.;
spice;
merit 1 pc.;
rustic oil;
cart phone 500g.

First, the mushrooms are boiled separately for 10 minutes. Next, they must be cooled and cut.

Carrots and onions cut into cubes and put in a multicooker, set the "quenching" mode for 50 minutes. After 10 minutes, water is poured into the bowl of the multicooker, 1 liter, and mushrooms are added for another 20-25 minutes.

At the end of time on the multicooker timer, spices are added, the soup leave under closed lid for an hour.

Salad of oh

For cooking snacks and salads, pickled palls are usually used. No processing do not need, they are ready for consumption.

For itself simple recipe Need:

walked marinated 200 gr;
merit 2 pcs.;
olive oil;
card cell 2 pcs.;
like bulgarian pepper 1 PC.;
spices to taste.

Carrots and potatoes are drunk, clean and finely cut. Small whales look better, large can be cut together with sweet pepper. All mix in deep dishes, add the desired spices and olive oil.

If there are no pickled mushrooms at hand, you can use frozen widespread. How mushrooms are preparing to eat after freezing, has already been said. In the salad, you can use boiled in salted water or roasted walls. The rest of the recipe does not differ from the recipe with pickled mushrooms.

ATTENTION, only today!

Step 1: Prepare mushrooms.

First of all, we prepare mushrooms, we turn them through and remove damaged, seized with worms and slugs. Put mushrooms in a colander and thoroughly rinse under the jet of flowing cold water from various kinds of pollution during 2 - 3 minutes.

After throwing out the deep bowl, fill cold water and soaked for 10 minutes In order for most of harmful alkaloids.

Then we throw off the mushrooms on the colander again, let's keep track of the entire fluid and alternately dry each other with paper kitchen towels. Sut off the knife from each mushroom leg, this part is a bit harsh, and it can be used for drying, marinations or conservation, but for soup it is better to take gentle parts, that is, hats. We put them on the cutting board, cut the layers thick to 5 millimeters and shift the cut back into a deep bowl.

Step 2: Prepare vegetables.

Cleaning from the peel onions and potatoes, rinse vegetables under cold running water, dried with paper kitchen towels, alternately put on a cutting board and cut the potato cube with a diameter 3 centimeter, bow cube with diameter to 1 centimeter.

Sliced \u200b\u200bpotatoes put into a deep saucepan, pour it with 2 liters of pure distilled water and put the container on the plate included on the average level.

Step 3: Mushrooms with onions.

Turn on the stove to the middle level and put on it the pan with the right amount butter. When fat will warm up, we throw into it a sliced \u200b\u200bonion and a vegetable carcass during 3 – 4 minutes to transparency.

Then add mushrooms to Luka with 200 milliliters of pure distilled water in the pan, add salt, black ground pepper, crushed Laurel leaf, dried ground dill and mix the mass with wooden kitchen blades. Tow onions with mushrooms for 15 – 20 minutes to the half of readiness and almost complete evaporation of moisture.

Step 4: I bring soup to complete readiness.

While the filling of mushrooms is stealing, water in a saucepan boiled, and the potatoes began to boil. Through 15 - 20 minutes add onions to it with mushrooms and cook soup to full readiness 15 - 20 minutes.Then turn off the plate, cover the saucepan with a lid and give the first hot dish 10 minutes.After with the help of a midwife, we break the mushroom soup on deep plates, we put it there to taste sour cream and apply for a dining table.

Step 5: Let's supply mushroom soup from scum with potatoes.

Mushroom soup from oh, fed with potatoes is served hot, along with bread of any kind. It is a delicious and very gentle first dish can be supplemented with sour cream, whipped cream or homemade mayonnaise. Remove this yummy pleasant with salads from fresh vegetables Or fresh vegetable cutting. Enjoy! Bon Appetit!

- - If you are going to use dried mushrooms to prepare soup, then you should soak them into a slightly salted water for 2 to 4 hours. Then peak in the same water in which they insisted 40 - 60 minutes, add potatoes, refueling fried Luca, Spices salt and bring the soup to complete readiness for another 20 minutes.

- - If you have marinated oils, soup can be welded from them, but to start them as well as dried need to soak in cold water, but within 2 hours. Then cut, put out with the onion and rinse into a potato saucepan. After acting on the recipe.

- - If you have collected late crop oil, then during cleaning it is worth removing from the old and overwhelmed mushrooms, it contains a large number of alkaloids.

- - It is advisable to use fresh mushrooms right away, otherwise they will ruin already in a few hours, well, and if you still decided to cook soup today, and for example, within 2 - 3 days, then mushrooms should put in the enameled dishes and send the container to the refrigerator, Without covering it with a lid. In this case, the temperature in the refrigerator must be at least 2 - 3 degrees.

- Despite all the properties of mushrooms, they should not use people with a weak digestion and cannot be given to children up to 3 years of age. All the rest is desirable to enjoy mushroom dishes Not more than 1 - 2 times a week, since their frequent use may cause a gastrointestinal disorder.

- - Spices and herbs indicated in this recipe can be added by any other that are suitable for the preparation of the first dishes.

- - This type of soup can be cooked on a vegetable brave or on the broth of any kind.

- - The refueling can be prepared with carrots.

Mushrooms do not belong to either plant or to the animal world of our planet.

Their world is so diverse that it remains only to be surprised!

Or try to prepare some kind of dish, such as soup out.

Soup of OPTION - General technological principles

Owned belong to the category of the best edible mushrooms. The most valuable are the autumn widespread, which are collected from mid-August to the first frosts. On sale more commonly matched marinated. In the absence of the opportunity to collect these mushrooms in the forest, you can cook soup out of marinated. Buying mushrooms is better from proven sellers, and this is the main technological principle for soup from oh, as for all other fungi dishes.

There are some other rules for collecting and cooking mushrooms:

After collecting mushrooms, the mushrooms are carefully checked, sorted and clean. First, the lower part of the leg is cut off, which was in the fungne, then soak for a while so that they were easier to clean.

For the preparation of soups from oh, it is not only fresh, but also dried, frozen, salty or pickled (for Solyanok, acidic or pickles).

Mushrooms are neutral by acid-alkaline composition, so they are combined with almost any product groups. But most often they are combined in dishes with dairy products that emphasize their smell and taste. They are very suitable for poultry meat, buckwheat, rice Kashe, Bobs. Especially delicious fungi with a large number of parses and carrots.

If you need to emphasize the mushroom smell of soup from oh, you must certainly use dried white mushrooms in dish. You can buy a special mushroom seasoning, but it should be borne in mind that there are some stabilizers and preservatives in such packages that affect the taste of soup from the oh. Using such seasonings, you will have to reckon with the presence of salt in it, which is not always needed for the dish. Therefore, if possible, harvest the powder from dried white mushrooms and add it to dishes. You should not fear poisoning - dry mushrooms, the more white, cannot be poisonous.

If after a walk through the forest in the house smelled mushrooms, then it's time to prepare soup out. It often happens like this: there is a product - meditation begins on how to cook it. With thumbs up - everything is simple. They can be used, almost in any dishes, even in those recipes in which they are not provided. You can make sure that yourself!

Recipe 1. Soup from oh, with rice and pork robrys

Ingredients:

Halfing, dried 200 g

Rice, steamed, round 100 g

Water filtered 3.0 l

Carrot 150 g

Ribr, low-fat, pork 0.5 kg

Flour, for Passerovka 50 g

Culinary Fat or Margarine (for Passerovka Vegetables and Frying Mushrooms)

Milk, whole 100 ml (for soaking mushrooms)

Potatoes, peeled 350 g

King

Green and sour cream, for feeding

Cooking:

Having dried whales desirable to soak overnight in milk with the addition of water. Figure can be washed and wet two hours before the start of cooking. In a cold water saucepan pork Ribrab And start cooking broth. When it stops foaming, add spices, a small, whole carrot, a bulb in the husk, pre-cleaned, and a piece of celery. When the meat broth is completely ready and the meat is easily separated from the bones, strain it and return to the stove. Prepared vegetables cut: potatoes - small lumps; Onions - cubes, and carrots are rubbed on the grater. First, throw off the woven swings through the colander, we rinse them under cold water. Let's spend the water, large mushrooms cut in half. He fry them in a frying pan, on creamy oil. After that, send them to a pan with a broth. Pre-serving mushrooms do not need, because dried mushrooms are not poisonous. Louk with carrots fry on preheated fat - use any to taste. After 15-20 minutes, we throw chopped potatoes and rice into the soup, and after him, after another five minutes, the parse onions and carrots. Let's boil, cook for about five minutes, and remove the saucepan from the stove. We give the soup out of the result. When applying, we add meat separated from the bone to the portion plate, refuel greens and sour cream.

Recipe 2. Cheese soup, from oh

Ingredients:

Fresh widespread 0.5 kg

Seasoning, mushroom (dried mushrooms) 20 g

Water 350 ml

Cheese "Viola", soft fused (60%) 400 g

Curly carrot 250 g

Milk of any fatness 300 ml

Fat (any, to taste), for Passerovka and frying 50-70 g

Pepper mixture, salt

Cooking:

Prepare mushrooms: go through and wash them thoroughly. Cook in a separate dish, fold and wash my hair again. Large mushrooms cut along, in half. In the saucepan, on the heated oil, the cutting onion and prepared, stenched carrots before soft. Add mushrooms to them and fry with an open lid until readiness. To shift the contents of the casserole to boiling water and season with a mushroom powder, spices, slightly salted. Cook for 10 minutes on slow fire. Share the cheese in a glass of blender, pour milk and kill the mass until a homogeneous state. Milk-cheese mixture pour into a boiling soup and wait until the cheese mass is dissolved. We add greens and give soup out of the result.

Recipe 3. Cream-soup out of science, with chicken breast

Product composition:

Broth, chicken 1.25 l

Carrot 100 - 150 g

Owned, fried 300 - 350 g

Potatoes 0.4 kg

Fat (for Passerovka) 50 ml

Cream (15%) 0.5 l

Mushrooms, White (dried) 150 g

Leaves of fresh parsley 90 g

Flour 70-90 g

Boiled chicken breast 600 g

Sour cream 20%, for supply 150 ml

Cooking order:

Potatoes cook in broth, get it noise and cook puree. Passerving carrots and onions, shift them in mashed potatoes and add two or three spoons to vegetables wheat flour. We interrupt the vegetables with a blender. Hot creams connect with broth and gradually pour in vegetable pureewithout stopping the whipping at low speed. When the mixture will acquire a consistency dense sauce, overflow it into a saucepan and, bringing to a boil, season with salt, dried mushrooms, spices. Lay out in a saucepan with soup from the shallow chopped mushrooms, chopped parsley and boiled breast. Serve with sour cream.

Recipe 4. Soup out of oh, in pots

Ingredients:

Musk duck breast 0.7 kg

Love, frozen 1.5 kg

Prunes 180 g

Potatoes, purified 400 g

Sour cream, low-fat 250 g

Cheese "Dutch", solid 300 g

Carrot 200 g

Buckwheat 150 g

Purified water 3.0 l

Culinary Fat (for Passerovka Vegetables and Mushrooms)

Root parsley, ginger

Greens (for filing)

Cooking:

Musky duck is a less fatty ducks, so it is better to choose its meat. Lower the prepared breast in cold water cooked for soup (3.5l) and put on the stove, cook, not forgetting to remove the foam. The duck code will be half ready, add one small, washed with a bulb, purified from the upper skin (not to the end) and cut root part. In the meat broth, add a small piece of ginger root (2 cm), chopped by plates, a whole carrot (100 g) and parsley spine (it is carefully crushed). Season broth laurels and pepper peas. When the broth will be ready, get meat, strain it and weld in it Potatoes cut into cubes until half-ready. Meat cut into portion pieces.

Buckwheat to sort out, wash and dry on a dry and split frying pan. When it passes and roast, it will be fragrant and gets faster.

Wash the berries of the prunes and lightly fervent them with boiling water so that it is convenient to cut them with straw.

If the frost washed before freezing, they can immediately cook them, in a separate dishes and in a large amount of water. After losing through the colander, wash and retain and retain the water to the glasses so that they are not soiled, but fry in a pan.

Carrots and onions cut thin straws. Mushrooms and onions with carrots fry separately. With frying mushrooms, it is better to use vegetable at first, and at the end of adding butter - mushrooms will not burn, and the mushroom flavor will be brighter when adding butter.

Now in the prepared pots decompose in order prepared components: prunes, parsested onions with carrots, buckwheat, potatoes, mushrooms. Top lay out pieces duck breast. We pour each pot of the broth so that it only slightly covered the contents, add sour cream across the tablespoon and generously cover all the coarse cheese.

Pour a little water on the baking sheet so that the soup from the oh first copied well, and when the water evaporates, it should be covered ruddy crust from molten cheese. Bake, in total, 15-20 minutes, based on the technical features of the oven. Before serving, decorate the leaves of your beloved greenery.

Recipe 5. Soup from Way with beans, olives and tomato refueling - Mushroom Solyanka

Ingredients:

Beans, white 250 g

Carrots 2 whole, for cooking beans and meat and 2 pcs. For refueling soup

Black olives, salty 200 g (net)

Own, fresh or frozen 0.8 kg

Canned tomatoes, in Tomat 1 Bank (750 g)

Onions 2 Large bulbs, for Passerovka and 2 pcs. - Small, for broths

Oil (better olive) 100 ml

Garlic 2-3 small slices

Water (how much will be required)

Parsley, root and leaves

Lemon slices (for filing)

Celery (root) - for broths

Dill, fresh - for broth and for feeding

Broccoli 350 g

Sour cream (for feed)

Potatoes 350 g

Turkey breast 900 g

Cooking:

The beans are soaked the day before, preferably 7-8 hours before the start of cooking soup out. Then you need to boil them - do it:

after five-ten-minute boil in salty water, we fold the beans through the colander;

i fill with water again by adding celery roots, parsley and fresh dill stems;

and cook until readiness.

We remove all the superfluous from the broth, in which the beans were cooked, we cook small potato lumps in this pot, and temporarily leave it.

Also, you can cook broth from the bird in advance, too, with spicy plants roots, but in a small amount of water - meat should rather stew, and not to cook. Ready meat cut.

Prepare mushrooms - weld them in a large amount of salted water, rinse and slightly dry.

Passerum Broccoli's inflorescences and onions cut into large cubes, and shift them into a saucepan with beans, which will continue to cook soup out. Initially, the bow is roasted, and after broccoli is added.

Carrot cubes first fry on oil, flavored with two teeth of crushed garlic. Add a bit of sugar to carrots caramellized and acquired a sweet taste, then to the shop. To do this, pour one - a half cup tomato juice, in which tomatoes were installed, and carrots, until the juice thickens. 5-6 canned tomatoes Cut, finely, cubes and add to a skeleton with carrots, for a couple of minutes to just warm them.

Large olives without seeds cut in half, and small can be thrown into the soup out of the whole.

All prepared ingredients - mushrooms, carrots with tomato, olives and pieces of meat, with a broth, in which it was cooked - we send in a saucepan with beans, broccoli and onions.

At this time, the soup from the oh should try and relieve it with all the necessary spices. Do not forget to add dry mushroom powderTo strengthen the smell of mushroom soup from oh. We pour, if necessary, boiling water so that the ratio of solid and liquid parts is the same, bring the collected soup to a boil and cook a bit so that all tastes are connected, no more than five minutes.

Put the chopped greens in the soup, close the saucepan with a lid and give it time to stand. For feed, it will take sour cream, lemon slices and a little fresh greenery leaves.

Recipe 6. Owl soup marinated with cucumbers and pearl grains

Product composition:

Pearl croup 150 g

Potato 400 g

Smoked meat (or hump) 0.5 kg

Marinated Lie 250 g

Carrot 150 g

Water - how much will need

Tomato paste 75 g

Sour cream (for feeding a dish)

Salt or pickled cucumbers 300 g

Celery (stem or root) 80 g

Culinary Fat (for Passerovka)

Garlic 3 slices

Cooking:

In fact, it is the soup - a brideller. Therefore, retain salt to the side. It is unlikely that it will be needed for such a soup from oh. If only quite a little bit, at the end.

Perlovka Before cooking, rinse to transparent water and withstand in cold water, at least 3-4 hours.

We prepare vegetables. Potatoes cut into cubes or medium-sized pars. Gold the carrot finely, and the onions cut fine, straw. Large mushrooms cut; Small - leave whole. Meat or fish cut into straws salted cucumbers - Cubes, finely.

Put a saucepan with water on the stove, do not sore and let boil. Throw a barley in it and cook until half-ready.

Following the cereal, we send potatoes with a squeezed or finely chopped celery root.

When the potato is almost welded, add slices of smoke, cucumbers and oh, let me boil it, and we assume the saucepan from the fire.

Heat fat in a frying pan, fry in it first crushed garlic, and then passowing the bow, behind him - carrots, add one or two spoons of flour, pass the minute and pour the tomato paste, diluted to sauce consistency with water or boulevard from soup. Tow to thickening, and while tomato does not get a saturated red shade.

Again put a saucepan with soup out of them on fire, boil and thickening it tomato refueling. A minute after boiling, the soup from the oh, turn off the stove. Generously sprinkle the finished soup greens and close the lid. Serve with sour cream and perturbate the greenery in a plate.

The readiness of mushrooms during cooking can be determined as follows: boiled mushrooms Sundays fall on the bottom, and raw floats.

In addition to the mushroom broth from champignons and white mushrooms, no mushroom bums are suitable for food, even if the mushrooms are edible.

Own - plastic mushrooms. They have a loose hat and a dense leg. Tight structures have young mushrooms. If for soup from screens, you need whole mushrooms - use small mushrooms or legs. Hats and larger mushrooms are suitable for soup puree.

Do not forget to wash your hands while cooking from mushrooms, whenever you touch raw mushrooms.

Before cooking, keep fresh mushrooms In acidic water.

Dried mushrooms need to be recycled immediately so that they do not have to throw them out.

Soup from oh, it is delicious, easily, nutly and diverse. Do not deny yourself simple pleasure!

Among the soups one of the most nutritious and filled with vitamins is a mushroom soup. According to many gourmets, the most delicious soup out of them, and not only from fresh mushroomsbut also from ice creams. Let's consider the recipe for soup with frozen thickens.

Main ingredients

Ingredients:

Potato - 0.5 kg
Walked - 0.3 kg
Vegetable oil - 5 tablespoons
Onion-repka - 1 piece
One big carrot
Salt, pepper and other spices - to taste
Sour cream - 3 tablespoons
Favorite greens.

Step-by-step soup recipe with frozen thumbs

First you need to pre-prepare myself - to defrost, rinse them and put it in a colander in order to merge excess water. Then you need to finely cut mushrooms. At this time, we put a saucepan with water on the stove. As soon as water boils, it will be necessary to add a little salt there and pour cutting mushrooms. Let's leave them to boil about 15 minutes.

Meanwhile, cut potatoes. Potatoes cut into a saucepan with cubes and cook about 30-40 minutes. Decide this time a pan on the far burner so that it does not interfere, because now we move on to the second main component of soup - fried from vegetables.

While the base for soup is brewed, prepare roasted. We put a frying pan on fire, Nallem sunflower oil and apply small onions onions. It is necessary to fry it before transparency, and only then add a waste carrot to Luka. Fry to golden crust. This fringe gives the soup a special taste aroma of roasted onions. Only in any way they do not remember, otherwise the bow will give the soup only the smell of Gary!

When the maintenance is ready, add it to the mushroom soup with frozen thickens. Now add salt, pepper and chopped greens. After that, we give the soup stand for about 10 minutes.

Mushroom soup with added cheese

Do you like to experiment? If so, then try to cook soup with frozen thickens and cheese. You can take for this and melted chemale, and cheese solid varieties, for example, parmesan.

You can also boil the soup soup from frozen oh. It is preparing in the same way as the usual mushroom soup with frozen hairstyles, but then when the soup will be ready to grind her whale and potatoes in a blender. Such a soup is better to serve with a large greens and a crispy white bar.

A variety of spices can be added to the soup with my thraists, for example: fragrant peas, bay leaf, char, carnation, basil. These spices will give the soup a special spicy, exquisite fragrance.

Recently, soup with frozen thickens are served with croutons in a special garlic sauce or refueling. For their preparation, make any black bread on the portion pieces, skip garlic through a meat grinder or groove. Then put bread fried on sunflower or olive oil On the frying pan. At this time satisfy garlic, add a bit there vegetable oil, salts and any greenery. At the end of the fried bread, add the resulting garlic refueling to it. Hurray, croutons are ready!

However, in no case to overdo with garlic, as the smell of garlic can eclipse the entire bouquet of mushroom soup fragrances. also in mushroom soup They add sour cream to give the taste of softness, and those who follow their figure and consider the mushroom soup very calorie, can add celery stem with negative calorie to it (more calories are spent during his assimilation than it is contained).

And for lovers satisfying the versions of the fungal soup on meat, chicken and even fish broth exist. Such soup will be assessed, most likely, only the true lovers of meat. As a base for soup, instead of potatoes, you can use rice or noodles. Do not forget to wash the rice several times in cold water, otherwise the soup will change the consistency!

There is an option for supplying a mushroom soup with frozen thumbs in chilled. In this case, it is necessarily served with sour cream and dill. This option is especially good in the summer sultry. To better understand how this dish is preparing, look at the recipe for a mushroom soup from frozen oh photos.

I hope you liked this recipe and you learned how to prepare mushroom soup with frozen myself. Bon Appetit!