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Forest mushroom soup
We'll talk about mashed soup. It is very tasty, healthy and very nutritious lunch or dinner. Nutritious it is due to the fact that mushrooms contain a lot of protein, difficult to digest by the human body. Let’s look at how to make soup.Ingredients 
Peel the mushrooms, wipe with a cloth or wash. 2 small, strong mushrooms set aside. Cut off the remaining mushroom legs and cut them large. Cut the hats into thin slices.
Put the legs in a pan, pour 1 liter of cold water, add thyme and a crushed clove of garlic. Bring to a boil, cook over a small heat under the lid for 30 minutes.
In a large pan, warm up half the olive oil, put the chopped hats, salt, cover. Cook over heavy heat, shaking the pan, 5 minutes. Open the lid - mushroom juice should form in the pan. Carefully scoop it in the pan where the legs are boiled. Add the remaining olive oil, stir and roast, stirring for another 10 minutes.
Put the hats in a pan with legs 5-10 minutes before the end of cooking (thyme and garlic remove). Pour about 1 cup of broth and cool slightly.
While the mushrooms are cooked, melt butter in a small soteinika, add flour, roast over a small heat, stirring all the time, 3-4 minutes. Pour a glass of broth. Cook, stirring so that there are no lumps, 3 minutes.
Pour the soup into a blender, add a sodium dressing, whip to homogeneity, return to the pan, bring to a boil, add cream, warm up without boiling, season with salt and pepper, remove from the fire and serve. published
P.S. And remember, just changing our consumption – together we change the world!
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Source: gastronom.ru/recipe/21820/sup-pyure-iz-lesnyh-gribov
- 500g forest mushrooms
- 300 ml cream with a fat content of at least 20%
- 1 twig of thyme
- 1 clove of garlic
- 3 tbsp flour
- 2 tbsp butter
- 2 tbsp olive oil
- salt, freshly ground white pepper
Peel the mushrooms, wipe with a cloth or wash. 2 small, strong mushrooms set aside. Cut off the remaining mushroom legs and cut them large. Cut the hats into thin slices.
Put the legs in a pan, pour 1 liter of cold water, add thyme and a crushed clove of garlic. Bring to a boil, cook over a small heat under the lid for 30 minutes.
In a large pan, warm up half the olive oil, put the chopped hats, salt, cover. Cook over heavy heat, shaking the pan, 5 minutes. Open the lid - mushroom juice should form in the pan. Carefully scoop it in the pan where the legs are boiled. Add the remaining olive oil, stir and roast, stirring for another 10 minutes.
Put the hats in a pan with legs 5-10 minutes before the end of cooking (thyme and garlic remove). Pour about 1 cup of broth and cool slightly.
While the mushrooms are cooked, melt butter in a small soteinika, add flour, roast over a small heat, stirring all the time, 3-4 minutes. Pour a glass of broth. Cook, stirring so that there are no lumps, 3 minutes.
Pour the soup into a blender, add a sodium dressing, whip to homogeneity, return to the pan, bring to a boil, add cream, warm up without boiling, season with salt and pepper, remove from the fire and serve. published
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: gastronom.ru/recipe/21820/sup-pyure-iz-lesnyh-gribov
