In autumn, nature gives us delicious and healthy forest mushrooms, from which we are pleased to prepare great dishes. Of course, not all mushrooms are suitable for cooking, for example, saffron mushrooms, mushrooms and milkwort are more tasty in salt form. And for soup it is better to take mushrooms, boletus, honey mushrooms or butter. Of the latter, we will cook the first dish today.
You ask: "Why not cultivated?" The answer is simple: only forest mushrooms produce rich, fragrant and nutritious soup. Even if you are not an inveterate mushroom picker, they can be purchased at any market or supermarket. Fresh, dried and frozen buttermilk are suitable for cooking .
Keep in mind that this type of mushroom is very watery, therefore it requires a longer frying. Mushroom soup from mazyt is distinguished by its richness, divine aroma and taste. By the way, the composition of the dish can include additional products: potatoes, zucchini, meat, pasta, greens, milk, cheese and other ingredients.
Mushroom soup: recipe from butter with vegetables
The required components for two liters of liquid: 300-400 g of forest mushrooms, potatoes (three hundred grams), carrots, onions and green. Spices: black pepper, garlic, bay leaf. Necessarily fresh dill and parsley.
Cooking method
Before sending our "foresters" to the pot, they should be thoroughly cleaned of dirt with a knife blade. Pay special attention to hats. We place them in a deep bowl and fill with cold water - leave for an hour. During this time, the fluid must be changed several times. After time, we cut into two parts and fry in sunflower oil until all the water has evaporated.
Now let's pay attention to the root crop - we cut the potatoes into neat cubes and boil until half ready with bay leaf. We pass the chopped onion with grated carrots. We pour forest mushrooms to potatoes and cook another 10 minutes. A few minutes before turning off the hotplate, add the vegetable frying to the mushroom soup from the butter, as well as chopped herbs, chopped garlic, salt and pepper.
Fresh butter milk soup
Have you ever tried such a dish? If not, then its delicate taste will be remembered for a long time. A set of products is the most minimal and affordable for a person with a small income. Ingredients: fresh mushrooms (two hundred grams), a little less than a liter of milk, a liter of water. Necessarily need potatoes (two tubers), onions (head), fresh herbs (dill, parsley) and your favorite spices.
Mushrooms must be soaked in advance for an hour in cold water, so that bitterness is gone. Then cut into medium slices and pour into boiling water. Almost immediately, put the potatoes (chopped into cubes) and pour the milk. Boil all products for 15 minutes. At the end of cooking, add the fried onions, chopped herbs and spices. When serving in fresh mushroom soup, put sour cream.
With the addition of vermicelli
For four hundred grams of mushrooms, take egg noodles or thin spaghetti (one hundred grams), one chicken egg, onion and carrot. Seasonings: black and red pepper, garlic salt, dill and cilantro.
Cut the soaked soils in the liquid into two parts and simmer in lard or any oil until almost all the water has evaporated. Add salt to the pan and boil, pour pasta - boil for 15 minutes. To the noodles we send mushrooms, passivated vegetables (onions, carrots), lavrushka, pepper and greens. Serve hot mushroom soup from hot oil with brown bread. You can add white crackers or sour cream. Such a dish will quench your appetite and will not affect the figure.
Mushroom soup: recipe from butter and beef
Want to surprise your man with a delicious, satisfying and nutritious first course? Then we suggest writing this recipe. For it, you need to prepare paired veal (about two hundred grams), butter (half a glass), carrots, leeks, celery root, a spoonful of flour. To give brightness, you need greens.
Boil pieces of meat in slightly salted water. Cooking time depends on the age of the cattle, on average about an hour. Fry the onions in the pan, add the grated carrots, celery root, mushrooms and flour - simmer for 10 minutes on fire.
We remove the veal from the broth (do not pour out the liquid) and transfer to the mushroom mass. Cover and simmer for 7 minutes. Pour all the products into the broth, chop the greens and put the spices. Soup from butter, the recipe of which is simpler than you expected, has a high nutritional value and a pronounced aroma of wild mushrooms.
Creamy Soup
For true gourmets, we present you a delicious dish with a pleasant delicate taste of dried butter (one hundred grams), sour cream (two hundred grams) or cream, two tablespoons of flour, butter (100 g), carrots, onions, garlic, croutons and herbs (cilantro, dill).
Pre-soak the dried mushrooms for about two hours. Without draining the water in which the oil was, put on the fire and cook for an hour and a half. The result should be about three liters of fluid. Put butter with pepper and salt in a saucepan, simmer for 15 minutes. Pass the onion to a light golden hue.
Pour a few tablespoons of the broth into the sour cream and pour in the flour, mix thoroughly until a homogeneous thick mass and add in a thin stream to the soup. There we send the onion. Grind the mushroom soup from the oil in the combine, heat it, put the garlic with herbs and croutons. You can supplement the recipe with cheese. Enjoy your own culinary masterpieces!