Which hostess has mushroom soup that is particularly tasty?

Recipes of mushroom soups are surprisingly diverse and allow each hostess to fully show their culinary talents. But how to cook mushroom soup so that it turns out exquisite and aromatic?



As in every case, there are secrets and nuances. We will focus on them first of all, and at the end of the article we will share recipes for mushroom soup on vegetable broth and cream soup with mushrooms.

The rules of perfect taste The mushrooms bought in the supermarket often do not smell at all. You can recreate the charming mushroom aroma if you dry the mushrooms before adding to the soup. Pre-fry them in butter (flavour enhancer), and then sweat in 20% cream.



Cream is perfectly combined with mushrooms. Cooks are advised to add a 3-liter pan of mushroom cream soup to a glass of greasy cream. So mushroom soup becomes rich and tender.



The most brewy and fragrant soup is usually obtained from dried forest mushrooms - white or subsidy. To do this, first pour them for several hours with boiled water and only then throw them into the soup.

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But the aroma of forest mushrooms can be enriched and soup from ordinary store mushrooms. For this, grind dried forest mushrooms in a blender or coffee grinder. Pack this mixture in sealed jars and use the whole year as a seasoning. The soup will become more dense and hearty.



Mushroom soups are also perfectly combined with cumin, basil, garlic, lubricant, celery, parsley, rosemary, tarragon and thyme. Fans of extraordinary tastes can add dried apricots, prunes or any nuts to the dish.

Mushroom soup on vegetable broth

The ingredients

• 300g white mushrooms
• 1 bulb
• 1 carrot
• 3 potatoes
• 2 tbsp vegetable oil
• 1.5 liters of vegetable broth
• dillbundle
• salt and pepper
• 200g Borodino bread
• 3 cloves of garlic
• vegetable-oil

Preparation

1. Peel the vegetables. Cut the carrots and potatoes.
2. Heat the vegetable oil in the pan. Put a bow on him. Roast for a few minutes and add some carrots. Continue until the onion is golden.
3. Bring to a boil vegetable broth, put potatoes in it and cook for 7 minutes.
4. Add sliced mushrooms, roasted onions and carrots (roasting will also prevent the mushroom soup from darkening much). Cook for another 15 minutes.
5. Season to taste and sprinkle with chopped greens.
6. Crush the garlic with the flat side of the knife and finely rubi.
7. Pour the chopped garlic with vegetable oil, cover the lid and leave for half an hour so that the oil absorbs the smell.
8. Cut the upper crust from the bread and cut it with bars 1x1x3 cm.
9. Pour vegetable oil with garlic into the pan, heat slightly and add pieces of bread. Fry the toast until ready, stirring constantly. Ready-made croutons should be crunchy on the outside and soft on the inside, like the steeples in Caesar's salad recipe.
10. Serve a mushroom soup with garlic croutons. Bon appetit!

Mushroom cream soup with cream

The ingredients

• 1.5 liters of broth
• 500g champignon
• 30g butter
• 200ml cream
• 3 cloves of garlic
• 1 bulb
• 2 tbsp wheat flour
• salt and pepper
• 2 tbsp vegetable oil

Preparation

1. Wash and chop mushrooms with plates. Peel and grind the onions. Peel and run the garlic through the press.
2. Heat the vegetable oil in a deep pan. Put the onions and garlic out. Heat stirring for about 5 minutes on a medium heat (up to a golden color).
3. Send to onions and garlic mushrooms, carcasses for 10-15 minutes, until the liquid released from them evaporates. Pour the flour, stir.
4. After a couple of minutes after adding flour, pour 500 ml of hot broth into the pan, bring it to a boil and remove it from the fire.
5. Pour the contents into a blender bowl and grind everything to uniformity.
6. Keep whipping, pour the rest of the broth. Sprinkle and pepper.
7. Pour the soup into the pot. Add the cream at room temperature. On average, bring the soup to a boil. Turn down the fire and stir for another 10 minutes.
8. Fill it with butter, stir it, and you can serve it to the table.
9. Bon appetit!

Now you know how to make mushroom soup. Our simple recipes will be implemented even by a novice hostess. And the soup prepared for them turns out to be fragrant, light, nutritious, rich and very satisfying.