Soup from dried porcini mushrooms. Mushroom Soup How to fix runny mushroom soup
So, in order to prepare this soup, of course, you need dried mushrooms. For this, all types of drying are suitable for you, which can be purchased either in a store or from a grandmother in the market. Of course, by purchasing dried mushrooms at specialized points, you will protect yourself and your family. It will be much better than buying such a "herbarium" from the hands of the market. Although you can make mushroom harvesting yourself if there are clean forests in your region and you are an avid mushroom picker with extensive experience in collecting such gifts from the forest.
Ingredients:
- Dried mushrooms 50-80 g
- Meat broth - 2 l
- Carrot - 2 pcs.
- Onions - 1-2 pcs.
- Butter - about 50 g
- Medium sized potatoes - 2 pcs.
- Bay leaf, salt, pepper to your taste
Before you start making soup with dried mushrooms, the first thing you need to do is soak dried mushrooms. This is necessary so that they become suitable for cutting and have the desired size and shape. To do this, in a small amount of water at room temperature, we soak the drying and leave it in this form for a couple of hours. After this time, be sure to rinse the swollen mushrooms well from sand and other dirt. After that, cut the mushrooms into squares or leave in the form in which they are.
Now we proceed to the next part of the preparation of our soup. Our task is to peel potatoes, carrots and onions. Cut the potatoes into cubes and add them to the hot broth. While the potatoes are cooking, cut the onion and three carrots on a coarse grater.
Then we spread the amount of butter we need on a preheated frying pan and begin to fry our onions. As soon as it is fried, add grated carrots to it and begin to sauté. Next, put our mushrooms and fry them a little along with all the vegetables. Add the contents of the pan to the boiled potatoes. Salt, pepper and leave to simmer over low heat for 10-15 minutes.
Pour the finished dish into plates, sprinkle with fresh herbs.
Lean soup with mushrooms
You can also cook soup with dried mushrooms and water. Then instead of ready-made meat broth, you need a vegetable broth. Read below about what you need for this light dietary soup.
Ingredients:
- Dried mushrooms -50 g
- Potatoes - 3-4 pcs.
- Onion - 1 pc.
- Carrots - 1-2 pcs.
- Butter - 50g
- Water - 2 l
- Salt, pepper to taste
We prepare dried mushrooms according to the same principle as in the recipe described above, that is, we soak for two to three hours. Then they should be washed well, but we do not pour out the water in which the drying swelled, but filter it through a layer of gauze. A little later, we will add this mushroom liquid to the vegetable broth.
Put peeled and diced potatoes into boiling water and add strained mushroom water. Cook until potatoes are fully cooked. At this time, we pass the onions and carrots with butter.
Most housewives like to cook mushroom soup with meat, because this dish does not have a strict, clear recipe. It is good because it gives endless scope for culinary experiments, because you can cook it every time in a completely new way, just change the set of products and the shape of the cut.
The benefits of soups with mushrooms are well known, because mushrooms contain a large amount of vitamins and minerals necessary for the normal functioning of the human body. In addition, mushrooms are rich in plant proteins, but remember that in this regard, mushroom soups are quite high in calories.
Mushrooms are called forest meat, forest bread and even forest vegetables, and this is not an exaggeration. Mushrooms can easily replace all these foods on your table. The main thing is that this wonderful product is of high quality. When buying mushrooms on the market, be sure to lightly press on the hat and stem of the mushroom, if they are watery to the touch or, on the contrary, crumble into dust, it is better to refuse to buy them.
How to cook mushroom soup with meat - 15 varieties
According to many culinary experts, the most delicious mushroom soup is wild mushroom soup, not only from fresh, but also from frozen mushrooms.
How to defrost mushrooms naturally. Transfer the mushrooms to a separate bowl and place it on the bottom shelf of the refrigerator. It will take about 10 hours to defrost one kilogram of mushrooms. Then they can be used as fresh.
Ingredients:
- Potatoes 0.5 kg.
- Beef 300 gr.
- Honey mushrooms 0.3 kg.
- Onion 1 pc.
- Carrot 1 pc.
- Vegetable oil (any) 5 tbsp. spoons
- Salt pepper
- Sour cream 3 tbsp. spoons
- Greens to taste
Cooking:
Boil meat broth. Take the meat out of the broth. Cut the meat into portions.
Put the meat back into the broth. Defrost honey mushrooms beforehand. Drain excess liquid. Finely chop the mushrooms.
Transfer mushrooms to broth. Put the mushrooms to cook for 15 minutes. Peel potatoes, cut into strips.
Transfer the potatoes to the pot and cook for 30 minutes. Prepare a frying of finely chopped onions and chopped carrots.
Transfer the finished frying to the soup 10 minutes before the end of cooking. Pick the greens with your hands and chop finely. Add herbs, salt and pepper to the soup.
Serve with sour cream.
It will take you only 15 minutes to prepare this soup, and the dish will please you with a delicate texture and great aroma.
Ingredients:
- Oyster mushrooms fried with carrots and onions 300 gr.
- Potatoes (peeled) 0.5 kg.
- Smoked beef 200 gr.
- Egg (boiled) 6 pcs.
- Greens 50 gr.
- Sour cream 50 gr.
- Salt to taste
Cooking:
Cut potatoes into medium sized cubes. Beef cut into cubes, portionwise.
Put beef and potatoes into boiling water. Season the soup to taste. Cut the eggs into medium sized cubes.
Finely chop the greens. 5 minutes before the end of cooking the soup, add eggs and greens to the pan. Mix carefully. Fill the soup with sour cream.
To prepare mushroom soup with dumplings, you do not need to buy a large number of ingredients. The necessary products for him are mushrooms, corn starch and leeks. Optionally, you can supplement the soup with any vegetables that are stored in your refrigerator.
Ingredients:
- Chicken fillet (chopped) 500 gr.
- Chicken broth 2 cups
- Leek (chopped) 2 cups
- Celery (chopped) 1 cup
- Porcini mushrooms (cut into strips) 300 gr.
- Olive oil 2 tbsp. spoons
- Garlic (finely chopped) 1 clove
- Bay leaf
- Thyme stalk 2 pcs.
- Ground black pepper 0.25 tsp
- Parsley, chopped 0.3 cup
- Corn kernels 1 cup
- Carrots (chopped) 1 cup
- Corn starch 1 cup
- Salt 1 teaspoon
Cooking:
Heat oil in a saucepan. Add garlic, carrots, celery, onion, mushrooms, bay leaf and thyme. Add chicken. Fry for 15 minutes.
Pour the broth into a saucepan, put the corn in it. Add spices.
Cook over low heat for 20 minutes.
Prepare dumplings:
Knead a stiff dough with corn starch and water. Roll out the dough into long, thin strips. Cut the dough with scissors into pieces 2-3 centimeters wide.
Bring the soup to a strong boil. Put one piece of corn dough into it. Cook for 10 minutes without stirring. Put the parsley into the soup.
Hot, hearty, rich soup is an ideal dish for a family dinner in the cold season. Boil the meat broth in advance and then it will take you 20-30 minutes to serve fresh soup to the table.
Ingredients:
- Meat broth 2 liters
- Beef (boiled) 100 gr.
- Vermicelli 75 gr.
- Champignons 100 gr.
- Carrots (peeled) 1 pc.
- Potatoes (peeled) 3 pcs.
- Sweet pepper 1 pc.
- Greens 50 gr.
Cooking:
Cut potatoes into cubes. Grate carrots on a fine grater. Chop the onion very finely. Sort the greens and finely chop. Pepper clean, cut into strips.
Peel mushrooms, cut into slices. Meat cut into cubes. Bring the broth to a boil. Transfer meat, carrots, onions and potatoes to the broth.
Boil in about 15 minutes. Add mushrooms and vermicelli, pepper and herbs to the soup. Season with spices to taste.
Everyone knows that hearty and delicious mushroom soups are made from fresh, dried, frozen mushrooms. However, in modern cooking, soups are also cooked from canned mushrooms. They turn out just as delicious, only they cook many times faster.
Ingredients:
- Water 2 liters
- Chicken 300 gr.
- Potatoes 0.5 kg.
- Carrot 1 pc.
- Bulb 1 pc.
- Mushrooms 1 bank
- Semolina 1 tbsp. a spoon
- Olive oil 1 tbsp. a spoon
- Greens
- Spices, salt
Cooking:
Boil chicken broth. Remove poultry meat and disassemble into fibers. Put the meat into the broth. Open a jar of mushrooms. Drain excess liquid.
Finely chop the mushrooms. Peel potatoes, cut into strips. Transfer the potatoes to the pot and cook for 20 minutes. Prepare a frying of finely chopped onions, chopped carrots and mushrooms.
Transfer the finished frying to the soup 10 minutes before the end of cooking. Salt and pepper to taste. Pour semolina into the soup in a thin stream.
Mix carefully. Pick the greens with your hands and chop finely. Add greens to soup.
Need a tasty quick meal for your family? A wonderful recipe for mushroom soup with processed cheese will come in handy.
Ingredients:
- Chicken broth 3 liters
- Chicken meat 200 gr.
- Potatoes (peeled) 5 pcs.
- Onion (peeled) 2 pcs.
- Carrots (peeled) 1 pc.
- Mushrooms 350 gr.
- Processed cheese 2 pcs.
- Greens 50 gr.
- Salt, pepper, bay leaf
- Butter 50 gr.
Cooking:
Bring the broth to a boil. Disassemble poultry meat into fibers. Transfer meat to broth. Cut potatoes into small cubes.
Transfer potatoes to boiling broth. Cook until done. Mushrooms cut into plates. Chop the onion very finely. Grate carrots on a fine grater.
Fry the mushrooms in a pan. Add onions and carrots to mushrooms. Fry vegetables until tender. Transfer the roast to the boiling broth.
Break the cheese with your hands or grate on a coarse grater. Add cheese to boiling soup. Stir gently until completely dissolved. Boil 10 minutes.
Sort the greens with your hands and finely chop. Serve with butter and herbs.
Mushroom soup with chanterelles turns out to be joyful in color, taste and aroma. In the forest, these mushrooms appear first and grow throughout the summer. So check out the recipe and get ready!
Ingredients:
- Water 3 liters
- Chicken 0.5 pcs.
- Rice 0.5 cup
- Peppercorns, bay leaf 3-4 pcs.
- Chanterelles 300 gr.
- Onion (peeled) 1 pc.
- Potatoes (peeled) 4 pcs.
- Greens (parsley, dill, tarragon)
- Sour cream on request.
Cooking:
Boil chicken broth. Chanterelles wash and sort out. Chop oversized mushrooms. Boil the chanterelles in a separate bowl. Wash the chanterelles again.
Boil the mushrooms again, in new, salted water. Remove the poultry meat from the broth into a separate bowl. Chop the chicken meat and return it to the soup.
Add rice to the broth. Cook for 15 minutes. Cut potatoes into small cubes. Put potatoes and a whole peeled onion into the soup.
Boil 10 minutes. Add mushrooms to soup. Boil 3 minutes. Remove onion from soup and discard. Sort the greens with your hands and finely chop.
Serve with sour cream and herbs.
Mushroom soup with meat - "Peking style"
Soup "Peking" has a wonderful rich taste. The main thing is to strictly follow the recipe and buy all the necessary ingredients in advance.
Ingredients:
- Beef 500 gr.
- Water 1-1.5 liters
- Mushrooms 50 gr.
- Kohlrabi cabbage 100 gr.
- Ginger (root) 1/2 pc.
- Soy sauce 0.5 tbsp. spoons
- Fat for frying 0.5 tbsp. spoons
- Salt to taste
- Pepper to taste.
Cooking:
Cut the beef into portions. Finely grate the ginger. Fry meat with ginger for 10 minutes. Bring the broth to a boil.
Put the fried meat into it. Cook until the broth is reduced by half. Peel the mushrooms, cut into slices. Chop the kohlrabi.
Strain the broth. Add mushrooms and kohlrabi to the broth.
Bring soup to a boil. Salt, pepper, cover and cook for 15 minutes. Before serving, add soy sauce to the table.
The recipe for this "male" soup will help feed the whole family. Thanks to the real meat broth, the soup turns out to be very satisfying, the mushrooms give it their flavor, and the pickled cucumber adds spice and piquancy. Perfect!
Ingredients:
- Meat 300 gr.
- White mushrooms 300 gr.
- Cucumber (salted) 2 pcs.
- Carrots (peeled) 1 pc.
- Onion (peeled) 1 pc.
- Potatoes 5 pcs.
- Soy sauce 2 tbsp. spoons
- Greens 20 gr.
- Sour cream - for serving.
Cooking:
Boil meat broth. Take out the meat and cut into portions. Put the meat into the broth.
Peel and wash the porcini mushrooms, and chop. Boil the mushrooms in a separate bowl. Drain water from mushrooms.
Boil the mushrooms again in fresh salted water. Transfer mushrooms to broth. Cook for 15 minutes. Peel potatoes, cut into strips.
Transfer potatoes to soup. Cook for 15 minutes. Grate carrots on a coarse grater. Finely chop the onion.
Fry onions and carrots. Chop pickles very finely.
Squeeze out excess juice with your hands. Add pickled cucumbers with fried vegetables. Simmer on fire for 1-2 minutes. Add soy sauce.
Add vegetables to the pot. Boil. Salt to taste. Serve with sour cream and herbs.
The classic mushroom soup recipe is one of the most amazing Russian dishes. Prepared on beef broth with the obligatory addition of dried mushrooms.
Ingredients:
- Beef meat 1 kg.
- Fresh mushrooms 300 gr.
- Dried mushrooms 50 gr.
- Buckwheat 6 tbsp. spoons
- Potatoes 3 pcs.
- Carrot 1 pc.
- Onion 1 pc.
- Vegetable oil 3 tbsp. spoons
- Spices to taste.
Cooking:
Rinse meat thoroughly. Pour cold water over meat. Boil. Remove the foam, drain the first broth.
Pour boiling water over the meat and cook until fully cooked over low heat Pour dried mushrooms with boiling water. Close the pot with a lid and leave to soak.
Wash fresh mushrooms, cut into slices. Saute mushrooms in vegetable oil until soft.
Make a roast of carrots and onions. Remove meat from broth. Cut into portions.
Peel the potatoes, cut into small cubes and add to the broth. Transfer all mushrooms to the broth. Pour buckwheat into the soup and cook until tender
When the potatoes are almost ready, add the fried vegetables and spices. Cook until fully cooked.
Mushroom soup with meat and coconut milk "Thai style"
Another Asian style soup recipe. Thanks to the combination of meat, mushrooms and coconut milk, this soup is especially good in summer.
Ingredients:
- Mushrooms (small) 450 gr.
- Chicken 0.5 pcs.
- Lime (zest and juice) 1 pc.
- Coriander (fresh, chopped) 3 tbsp. spoons
- Soy sauce 2 teaspoons
- Coconut milk (canned) 280 ml.
Cooking:
Boil chicken broth. Remove poultry meat and disassemble into fibers.
Put the meat into the broth. Pour the thinly sliced mushrooms into the hot broth.
Add juice and grated lime zest, chopped coriander, soy sauce to the broth. Bring to a boil over low heat. Boil for 3-5 minutes.
Let the soup cool slightly. Blend the soup in a blender until smooth. Pour the prepared cream soup back into the pot.
Add coconut milk. Stir and heat the soup over a fire, without bringing to a boil.
Salt to taste. Garnish with chopped herbs when serving.
A soup recipe that has been proven over the years. Namely - mushroom soup with meat and pearl barley. Divine smell, taste, look - that's what you get by choosing this recipe.
Ingredients:
- Fresh mushrooms (champignons) 210 gr.
- Butter 45 gr.
- Onion 1 pc.
- Water 5 glasses
- Beef 200 gr.
- Carrots 2 pcs.
- Barley 0.25 cups
- Potato 1 pc.
- Celery, herbs to taste
- laurel leaf
- Basil
- Salt.
Cooking:
Peel the onion and chop finely. Peel the carrots and cut into slices. Peel the celery and cut into thin strips.
Peel potatoes, cut randomly. Wash the mushrooms, cut into slices. Wash the beef, cut into portions.
Rinse pearl barley several times. Put a saucepan on the stove. Melt butter in it.
Add onion and simmer for 1-2 minutes. Add mushrooms and fry until golden brown. Add meat and fry lightly.
Add carrots and celery. Saute 1-2 minutes. Pour water into prepared foods. Bring water to a boil.
Add pearl barley and potatoes. Cook until ready. Salt, add spices.
Cream of champignon soup is a fairly simple dish to prepare, but its taste and attractive appearance will also be appropriate on the festive table.
Ingredients:
- Water 2 liters
- Chicken 300 gr.
- Potatoes 0.5 kg.
- Carrot 1 pc.
- Bulb 1 pc.
- Champignons 500 gr.
- Cream 50 ml.
- Butter 25 gr.
- Olive oil 1 tbsp. a spoon
- Greens
- Spices, salt, pepper to taste
Cooking:
Boil chicken broth. Remove the poultry meat from the broth and disassemble into fibers. Put the meat into the broth. Peel potatoes, cut into strips.
Transfer the potatoes to the pot and cook for 20 minutes. Finely chop the mushrooms. Peel and cut the onion. Peel the carrots and cut into thin strips.
Prepare a frying of finely chopped onions, chopped carrots and mushrooms. Transfer the finished frying to the soup 10 minutes before the end of cooking.
Salt and pepper to taste. Add the cream in a thin stream to the soup. Add butter. Turn off the fire.
Blend the soup with a blender until smooth. Sort the greens and finely chop. Add greens to soup.
Asian style shiitake mushroom soup is very special. Thanks to the combination of meat with the aroma of mushrooms, hearty peas and potatoes, this soup is good in winter and summer, for lunch and dinner.
Choose plump shaped shiitake mushrooms. In a good mushroom, the edges of the cap fold down, and the cap itself is velvety, dark brown in color and has a pattern of cracks. Study the mushrooms carefully. They should be damp to the touch and free of mold.
Ingredients:
- Beef 300 gr.
- Shiitake mushrooms 300 gr.
- Peas 300 gr.
- Onion 1 pc.
- Carrot 1 pc.
- Potatoes 3 pcs.
- Tomatoes 2 pcs.
- Greens 20 gr.
- Vegetable oil 50 ml.
- Salt, spices to taste.
Cooking:
Wash the peas. Pour boiling water over peas. Finely chop the meat. Fry the meat in a pan in vegetable oil.
Peel and cut the onion. Add chopped onion, simmer together for 1-2 minutes. Peel and cut carrots.
Add carrots, simmer together for 1-2 minutes. Pour boiling water over 2/3 of the dish. Bring soup to a boil. Peel and cut potatoes.
After 20 minutes, add peas and potatoes soaked in boiling water. After 40 minutes, add shiitake mushrooms. After 55 minutes, add chopped tomatoes.
After 5 minutes, turn off the heat and let the soup brew for 20 minutes.
Mushroom soup with meat and tomatoes "Greek style"
Very tasty and fragrant meat soup with mushrooms, tomatoes and cheese. You will like it - be sure to cook it!
Ingredients:
- Mushrooms (small) 200 gr.
- Onion (peeled) 1 pc.
- Garlic (peeled) 1 clove
- Olive oil 4 tbsp. spoons
- Meat (fillet) 500 gr.
- Tomato in own juice 850 gr.
- Chili sauce 4 tbsp. spoons
- Water 250 ml.
- Greens 20 gr.
- Brynza or Feta 100 gr.
- Beans, canned 100 gr.
- Ground black pepper.
Cooking:
Cut the meat into portions. Marinate meat in olive oil with spices. Wash the mushrooms and cut into slices.
Onion cut into half rings. Pass the garlic through a garlic press. Heat up olive oil.
Fry marinated meat with garlic and onions in it. Add champignons and tomatoes in their own juice to the frying.
Season the dish with chili sauce. To fill with water. Let it boil. Salt and pepper the soup. Boil the soup for 10-15 minutes.
Drain juice from canned beans and add to soup. Crumble the cheese, add to the soup.
Sort the greens and finely chop. Add greens to soup.
For some reason, it is generally accepted that since mushrooms contain protein in no less quantity than meat, then putting meat in dishes with mushrooms is optional. But why not make them more tasty, satisfying and nutritious by adding meat products?
Try to cook mushroom soup from dried mushrooms with beef and see for yourself that the meat in it is not at all superfluous. It gives a special taste and gives such a feeling of satiety that after such a dinner you will not experience hunger until at least dinner.
Dried mushroom soup with beef
Many housewives love to stock up. Drying mushrooms is a convenient way to preserve them so that they do not lose their taste. So if dried mushrooms are at hand, you can cook this delicious soup at any time of the year, and our step-by-step recipe with photos will help you with this.
Ingredients
Servings: - + 16
- dried mushrooms 200 g
- beef 400 g
- potato 400 g
- pearl barley 80 g
- carrot 100 g
- onion 100 g
- sunflower oil 40 g
- black peppercorns 5 pieces.
- Bay leaf 2 pcs.
- water 3 l
- salt to taste
per serving
Calories: 145 kcal
Proteins: 10.2 g
Fats: 7.1 g
Carbohydrates: 10.1 g
2 o'clock 30 minutes. Video recipe Print
- proteins - 16 g;
- fats - 7.7 g;
- carbohydrates - 9.7 g;
- calorie content - 171 kcal.
- dried mushrooms - 200 g;
- potatoes - 300 g;
- carrots - 100 g;
- onion - 100 g;
- white cabbage - 200 g;
- sunflower oil - 40 ml;
- meat broth - 2 l;
- salt - to taste.
- minced meat (to your taste) - 300 g;
- onion - 100 g;
- eggs - 1 pc.;
- ground black pepper - to taste;
- salt - to taste.
Pour dry mushrooms with plenty of warm water and leave for an hour. Then change the water and soak the mushrooms for another half an hour.
Wash the beef, cut into small pieces and cover with cold water. Let it soak for an hour so that all the blood comes out of it. Boned beef is best for the broth, as it is they that give a good fat and a richer taste.
Sort the pearl barley, rinse and soak in cold water for about an hour.
Pour the beef with 3 liters of water, put on fire, bring to a boil, remove the foam. Add bay leaf, green peppercorns and simmer for about an hour and a half. After about an hour, you can lower a small raw onion into the broth, boil for half an hour, and then remove it. Thanks to her, the broth will turn out tastier.
Remove the meat from the broth, cool slightly, separate from the bones, cut into smaller pieces and return to the pan.
Strain the barley and send it to the broth. Boil for 20 minutes.
Drain the water from the mushrooms, cut them into small pieces and send them to the broth. From the moment of boiling, cook everything together for about half an hour.
15 minutes before the mushrooms are cooked, add the potatoes, cut into small pieces, to the soup.
While the soup is cooking, prepare the stir fry. To do this, peel the onions and carrots. Chop the onion into cubes, carrots - on a coarse grater. Fry everything together in hot sunflower oil until golden brown. The more browned the vegetables, the richer the taste of the soup will be.
Put the roast in the soup, stir, cook for 5 minutes and remove the pan from the heat.
Salt and pepper the soup to taste. You can also add dried dill to it. Cover with a lid and let the dish rest. This will take no more than half an hour.
Advice: if you are not a big fan of pearl barley, you can replace this ingredient with vermicelli. Break it into several pieces and add to the soup 10 minutes before it is done.
You can serve soup from dried mushrooms with meat by putting a tablespoon of sour cream in each plate, as well as sprinkling the dish with chopped fresh herbs.
Dried mushroom soup in meat broth with meatballs
Beef is meat that takes a long time to cook. If you need to save time, make dried mushroom soup with meatballs. And since meatballs spend too little time in the soup during cooking, a richer dish will come out if you cook it in meat broth.
Time for preparing: 50 minutes
Servings: 12
The energy value
Ingredients
For soup:
For meatballs:
Cooking process
- Soak the mushrooms in warm water for a couple of hours. Do not forget that during this time you need to change the water at least once, otherwise both the broth and mushrooms may taste bitter.
- Cut the soaked mushrooms into small pieces.
- Put a pot of meat broth on the stove, bring to a boil and throw chopped mushrooms into it. Cook over low heat for about 15 minutes.
- Peel potatoes and cut into large cubes. Send to the broth and cook for 10 minutes.
- Remove the top layer of leaves from the cabbage, even if they are not limp or damaged. It is in them that dust and harmful substances accumulate, which cabbage nourishes from the air. Shred the cabbage into thin strips.
- Put the chopped cabbage into the pot with the soup, stir, wait until it boils and cook for about 5 minutes.
- Prepare the roast. To do this, peel the onions and carrots, chop at your discretion. Onions can be cut into small cubes, and carrots can be grated on a coarse grater or cut into thin strips.
- Heat the sunflower oil in a frying pan. Throw onions and carrots into it and fry, stirring regularly, until they turn golden.
- While the rest of the ingredients cook, prepare the meatballs. To do this, chop one onion with a meat grinder or blender, mix with minced meat, salt, pepper and beat one egg into it. Mix well and let it brew a little. For piquancy, you can squeeze a clove of garlic into the minced meat.
- With wet hands, form small meatballs and immediately send them to the soup. Try to do this as quickly as possible so that they cook at about the same time. To make the meatballs the same size, measure the amount of minced meat with a teaspoon dipped in cold water.
- As soon as the meatballs float to the surface, put the fried meat in a pot with soup, cook for 5 minutes, remove from heat, salt, pepper and cover with a lid. Let the dish infuse for about half an hour.
Serve the soup sprinkled with chopped parsley.
Advice: if one egg turned out to be too much for such an amount of minced meat and it turned out to be watery, add a little semolina to it and leave for half an hour. It will swell, taking away excess moisture from the minced meat.
For convenience, when you are planning to cook such a soup, clean and chop all the ingredients in advance, and then just put them in the broth at the right time. By the way, minced meatballs can also be prepared in advance. It can be stored in the refrigerator for a day. This will only make it tastier.
Men will thank you for mushroom soups with meat, as they are rarely able to be content with vegetable proteins alone. So periodically indulge a strong half of the population of your home with such soups. You will see, you will listen to laudatory odes addressed to you every day!
Enjoy your meal!
The preparation of mushroom soup takes place with several operations, especially if you plan to prepare mushroom soup puree. The recipe for mushroom soup aims to ensure that such a soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.
How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can - mushroom soup with chicken broth or mushroom soup with meat broth, and in addition - mushroom soup with melted cheese or mushroom soup with cream. So it's a matter of taste and your choice of calorie content of the dish. In addition to mushrooms, various ingredients are added to such a soup, for example, mushroom soup with meat, mushroom soup with chicken, mushroom soup with vermicelli, mushroom soup with noodles, mushroom soup with barley are prepared. If we talk about the types of mushrooms, then it should be said that you can cook mushroom mushroom soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus mushrooms, mushroom soup from mushrooms.
To know how to cook mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because they prepare mushroom soup from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons . Let's start with how to cook mushroom soup from dried mushrooms. Mushroom soup made from dried mushrooms can please you all year round, you just have to stock up on dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then boiled.
Cheese-mushroom soup has a unique aroma; mushroom soup with cheese is often prepared as a puree soup. It will also be useful for you to learn how to cook mushroom soup puree. To do this, the mushrooms are first stewed in butter with flour, cream and milk are added, after which they are crushed in a blender and poured with broth. Thus, you can cook mushroom puree soup from champignons, mushroom cream soup with cream. If you decide to cook mushroom cream soup from champignons, boil a few small whole mushrooms, cut them thinly across and put them on a plate, you will get not only a delicious mushroom soup, but also a beautiful one. The recipe for champignon mushroom soup can generally be considered one of the most popular, due to the fact that champignons are one of the most affordable mushrooms. Mushroom cream soup, mushroom cream soup recipe, mushroom cream soup recipe, or some other thick mushroom soup recipe are prepared according to a similar recipe. You can find a recipe with a photo of all the operations for making mushroom soup on our website.
