4 hot soup that will warm in the chilly day

The autumn menu is a special task. Every dish has to nourish, to warm and enrich our bodies, otherwise seasonal colds is inevitable. A plate of fragrant soup is the best solution for a cold day. We offer you to choose a favorite recipe!

1. Pumpkin-lentil soup autumn Queen — pumpkin in all its glory. Add to the nutritional value of red lentils and cook with a cosy and warming soup optimistic orange. You will need:

• Olive oil – 0.25 cups
• Garlic – 4 cloves
• Carrots – 3 PCs.
• Celery – 2 petiole
• Onion – 1 PC.
• Ground cumin – 1 tsp
• Chilli flakes – 0.5 tsp.
• Butternut pumpkin – 500 g
• Chicken broth – 6 cups
• Red lentils – 1 Cup
• Salt, pepper, paprika – to taste
• Parsley – to taste

  Preparation: In a frying pan with a thick bottom heat the oil and sauté on medium heat chopped garlic, carrots, celery and onion until soft. Season with cumin, chilli flakes, salt and pepper. Pumpkin flesh cut into cubes and add to vegetables. Simmer for 15 minutes, then pour in the broth with the lentils. Reduce heat and simmer, covered for 20 minutes until soft lentils. Preroute blender and serve, thickly sprinkled with parsley and garnish with a swirl of pumpkin oil. 2. Soup with barley and mushrooms



Aroma of dried forest mushrooms — it's the warming scent of autumn. Add to satiety barley and enjoy the warm soup. You will need:

• Mushrooms – 400 g
• Dried mushrooms – 25o g
• Olive oil – 0.25 cups
• Garlic – 4 cloves
• Celery – 2 petiole
• Carrots – 2 PCs.
• Onion – 1 PC.
• Beef broth – 8 cups
• Barley – 0.5 cups
• The leaves of thyme – 2 tsp.
• Lemon juice – 2 tsp
• Parsley – 0.33 cups
• Salt, pepper – to taste

  Preparation: Pour the dried mushrooms 1 Cup boiling water and hold under cover for 30 minutes. As needed, cut them into smaller pieces and filter the remaining water and mix with beef broth. Heat the oil in a frying pan with a thick bottom and fry them lightly for 5 minutes, mashed garlic, chopped celery, grated carrot and chopped onion. Then add the wild mushrooms and sliced mushrooms, sauté for 15 minutes until, until all the liquid evaporates. Pour in the mixture and warm broth with thyme leaves, add washed barley, bring to boil. Reduce the heat, season and simmer for 30 minutes, stirring occasionally. Serve garnished with parsley. 3. French onion soup



The caramelized onions gives this soup a rich flavor, and the fortified wine adds savory notes. Needless to say, the French know a lot about hot soups.

You will need:

• Cheese – 100 g
• Onion – 500 g
• 1st sugar spoon
• Butter – 50 g
• Vegetable broth – 1.5 l
• Port wine "Porto" – 2 tbsp, optional
• Baguette slices
• Salt, pepper – to taste

  Preparation: Onions cut into thin half-rings. In a pan with a thick bottom, melt the butter and sauté the onion until soft and Golden brown for 20 minutes. Season with salt and pepper, sprinkle with sugar and caramelicious over low heat for another 10 minutes. Pour in the onion half portion of hot vegetable stock, bring to the boil and simmer for another 15 minutes. Add port wine and simmer for another 30-40 minutes. For the children's version of the port can be omitted, but it adds richness of taste and aroma. Pour into soup pots or bowls that can be put in the oven. Slice the baguette, lightly dip it in the soup on both sides and lightly sprinkle with cheese. Lay the bread on top of soup and bake under the grill for 5-7 minutes until Golden brown. Bon appetit! 4. Warm cream of tomato soup


Tomato soups delight us in heat and cold. In the summer we refreshed with a light gazpacho, and the fall of trust meal warm cream soup with tomatoes and crispy bacon. You will need:

• Butter – 0.5 tbsp
• Onion – 1 PC.
• Carrot – 1 PC.
• Tomato paste – 1 tbsp
• Flour – 2 tbsp
• vegetable broth – 2 cups
• Chopped tomatoes – 1.5 cups
• Thyme – 2 sprigs
• Garlic – 1 clove
• Heavy cream – 2 tbsp

  Preparation: In a pan melt the butter and saute the chopped onion with grated carrots for 8-10 minutes until soft. Add the tomato paste and simmer for 2 minutes, stirring occasionally. Sprinkle with flour, stir and cook for another minute. Pour in the vegetable broth sauté, add chopped tomatoes, thyme, mashed garlic, bring to boil and simmer for 25 minutes. Remove the soup from the heat, pour in the cream and preroute blender. Serve, sprinkled with herbs.published Author: Anna Kononova

P. S. And remember, only by changing their consumption — together we change the world! ©

 

Source: familyboom.ru/posts/816-5-goryachih-supov-kotorye-sogreyut-v-promozglyy-den