2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In addition to being delicious, mushrooms also have many useful qualities - they cook quickly, nothing is thrown away, they can be easily stored in the refrigerator for about 5 days and because they really have the ability to act as a sponge, they are suitable for cooking a number of soups, as they absorb all the aromatic herbs and spices put in them. That's why we suggest you try the following 3 recipes for mushroom soups:
Chicken soup with mushroom
Necessary products: 800 g chicken legs, 150 g mushrooms, 30 g butter, 1 tbsp flour, 1 tbsp lemon juice, salt and pepper to taste, a few sprigs of fresh parsley
Method of preparation: The chicken is boiled until fully cooked, removed and deboned. Put the sliced mushrooms in the strained chicken broth and after about 20 minutes add the flour and butter mixture. After 5 minutes, return the chicken to the soup, season with salt, pepper and lemon juice and before serving in bowls, sprinkle with finely chopped parsley.
Cream of mushroom soup
Necessary products: 4 tsp sliced mushrooms, 3 tbsp butter, 1 head finely chopped onion, 1 clove garlic, 1/2 tsp cream, a few sprigs of dill, salt and pepper to taste
Method of preparation: Fry the onion and finely chopped garlic in the oil. Add the mushrooms and reduce the heat until they are stewed.
Add a little water, boil for about 15 minutes, season the soup with salt and pepper to taste and puree. When everything is ready, add the cream, sprinkle with finely chopped dill and return the soup briefly to the stove to warm up.
Mushroom soup with building
Necessary products: 200 g mushrooms, 3 potatoes, 1 carrot, 4 tsp vegetable broth, 30 g butter, 1 tbsp flour, 1 egg, 1/2 tsp mustard, 1 tsp vinegar, salt and black pepper to taste, a few sprigs of fresh thyme
Method of preparation: Coarsely chopped potatoes, carrots and mushrooms are poured with vegetable broth and left to boil. Add the mustard and vinegar and boil on low heat for about 30 minutes. Chop the vegetables with a fork and add the flour dissolved in a little water.
After about 6-7 minutes, add the butter, season with salt and pepper to taste and build up with the beaten egg. The soup is served sprinkled with fresh thyme leaves.
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