Who said lean foods are boring? He did not try the wonderful mushroom soups!
They diversify the diet, make it tasty and healthy.
How and with what cook lean soups with mushrooms?
Lean Mushroom Soup - General Cooking Principles
It is believed that the most fragrant obtained dishes from the gifts of the forest. Forest mushrooms can be used fresh, frozen or dried. Of them prepare a rich and fragrant broth. But many still prefer to use more affordable and safe greenhouse mushrooms. These are champignons, oyster mushrooms.
What else may be present in the lean dish:
• different vegetables;
• pasta;
• cereals;
• legumes.
Vegetables can be not only fresh, but also frozen. Often in lean dishes combine products from several groups. Mushroom soups make transparent or cook cream. To taste they add tomato paste, herbs, spices. When serving, offer sour cream, crackers.
Recipe 1: Lean soup with mushrooms and noodles
For the preparation of this nourishing and lean soup with mushrooms, you can use not only vermicelli. With other pasta will be no worse, but put them in the pan will have a little earlier, so that the products have time to cook.
Ingredients
• 150 grams of dried mushrooms;
• 4 potatoes;
• 3 spoons races. oils;
• onion head;
• 1 carrot;
• 100 grams of noodles;
• greens and spices.
Cooking
1. Fill the mushrooms with cold water and leave for at least an hour. You can do it the day before.
2. Pour out this water, pour in a new one and boil for half an hour. We take out from a liquid, we give everything to superfluous to drain.
3. In a saucepan pour 1.5 liters of water and a glass of mushroom broth, put on the stove.
4. After boiling, throw chopped potatoes. Pieces can be of any shape and size. 5. Fry the onion in a frying pan, add grated carrot to it, brown.
6. Cut the boiled mushrooms into straws and spread them in a frying pan, evaporate the water and fry a little.
7. To the boiled potatoes lay the contents of the pan.
8. Salt dish, cook for two minutes.
9. Add noodles, give boil.
10. Fill with chopped greens, spices and turn off.
Recipe 2: Lean soup with mushrooms and buckwheat
Whoever has never eaten buckwheat lenten soup with mushrooms has lost a lot! Fragrant and hearty dish will surely take root in the kitchen and will delight not only during fasting. Mushrooms are used fresh forest.
Ingredients
• 300 grams of mushrooms;
• 1 carrot;
• 2 large potatoes;
• 80 grams of buckwheat;
• 3 spoons of vegetable oil;
• onion head;
• dill and spices.
Cooking
1. Wash the mushrooms, remove all unnecessary and cut into cubes. Throw in a saucepan with two liters of boiling water, cook for twenty minutes.
2. Add potatoes to the soup. It can also be cut into cubes, like mushrooms.
3. Buckwheat must be picked and washed. Then send to the pan 10 minutes after the potatoes. Soup salt.
4. Paste the chopped onion head and grated carrot on vegetable oil.
5. As soon as the potatoes are cooked, put roasting into the pan. For buckwheat, we do not determine readiness, since the croup in any case will be cooked while in the hot dish.
6. Fill the lean dish with chopped dill, you can put dry herbs.
Recipe 3: Lean cream soup with mushrooms and crackers
Cream soups with mushrooms are very nourishing and tender. They can be safely used not only for lunch, but also for dinner.
Ingredients
• 5 potatoes;
• 200 grams of champignons;
• 2 onions;
• 1 liter of water;
• spices;
• 4 spoons of butter;
• 5 pieces of long loaf or white bread.
Cooking
1. Chop potatoes arbitrarily, boil in water with salt until ready. But it is better to boil a little. 2. Shred the onions, throw them into the frying pan with vegetable oil and begin to fry.
3. After a minute, throw in shredded champignons. Fry until golden brown. Mushrooms can be cut into any size and shape.
4. Put the fourth part of the mushrooms in a bowl, the rest is sent to the pot with the soup. Boil together for about ten minutes.
5. Slightly cool the dish and puree. We bring to taste the spices.
6. Cut the dough into cubes, sprinkle with oil, lightly sprinkle with salt and fry in the oven or in a griddle.
7. Pour the soup into a plate, put the previously laid mushrooms, decorate with greens and serve with fresh breadcrumbs.
Recipe 4: Lean Soup with Mushrooms and Tomatoes
Formulation of an unusually bright and nourishing lean soup with mushrooms, for which you can take not only fresh, but also canned tomatoes. With salted barrel tomatoes the dish turns out to be absolutely wonderful! But in this case do not forget to reduce the amount of spices.
Ingredients
• 200 grams of champignons;
• 3 potatoes;
• one onion;
• greens and spices;
• 3 spoons of vegetable oil;
• 5 tomatoes;
• 1 Bulgarian pepper;
• carrot.
Cooking
1. Cut into medium cubes potatoes, fill with water and cook for about seven minutes.
2. Salt and add the sliced mushrooms. If you want to make the dish more fragrant, then you can fry them slightly before laying.
3. Paste on vegetable oil finely chopped onion head with grated carrot, at the end we throw in the Bulgarian pepper.
4. Now you need to rub the tomatoes. If they are fresh, then cut them in half and rub them so that the skin remains in the hand. Marinated and barrel tomatoes are easier to clean, they can not be rubbed, but simply chopped.
5. Put the tomato mass in the pan and simmer with vegetables for at least five minutes.
6. We shift everything from the pan to the pan and boil for three minutes.
7. Add greens, pour spices to taste, turn off and let the soup stand on the stove for a quarter of an hour.
Recipe 5: Lean Soup with Mushrooms and Barley
For pearl barley soup need fresh or frozen mushrooms. It is advisable to fill the croup with water the day before so that it boils faster.
Ingredients
• 0.3 kg of mushrooms;
• 100 grams of barley;
• 0.5 carrot;
• 1 piece of onion;
• some oil;
• greens and spices;
• 4 potatoes;
• 1 spoon of tomato;
• 1.5 liters of water.
Cooking
1. Boil the swollen barley in a separate saucepan with water for half an hour. Fold in the colander.
2. We shift the cereal in pure water according to the recipe, set to boil.
3. After five minutes, throw mushrooms. If fresh champignons are used, then we cut them into cubes. Frozen lay just as they are.
4. After four minutes add the chopped potatoes, cook the soup until it is ready, do not forget to salt about ten minutes before the end of cooking.
5. Prepare the usual passerovka of chopped onions and grated carrots. At the end of roasting vegetables add a spoonful of tomato.
6. Shift roasting in the pan, give a boil for a minute.
7. Refuel with greens, bay leaf and immediately you can send to the table.
Recipe 6: Lean Soup with Mushrooms and Peas
Before cooking this lean soup with mushrooms, it is advisable to soak the peas in water in advance so that it swollen. You can pour it overnight with water and leave it at room temperature. You can cook a dish with any mushrooms.
Ingredients
• a glass of dry peas;
• 2 small potatoes;
• mushrooms 200 g;
• large onion;
• greens and oil;
• one medium sized carrot;
• spices, some greens.
Cooking
1. Swollen peas need to boil in two and a half liters of water almost to softness.
2. We send him potatoes, salt the soup.
3. Cut the mushrooms into medium-sized cubes, heat a spoonful of butter in a frying pan and fry. They need to be reddened strongly, we add fire to the maximum. Then immediately shift to the pan and cook with potatoes. 4. In the same pan, add a couple of tablespoons of butter and fry the vegetables. Onions cut into small cubes, carrots as well, but you can just rub with chips.
5. We shift the vegetables in the soup with the already boiled potatoes.
6. For taste, we throw spices, chopped greens into the lenten dish, you can add laurel, peppercorns. Pea soup is served with homemade croutons from white bread.
Recipe 7: Lean soup with mushrooms and sauerkraut
Recipe rich fasting soup with mushrooms, which is prepared with sauerkraut. The dish is prepared with a tomato, but if desired, it can be excluded.
Ingredients
• 250 grams of mushrooms;
• 4 potatoes;
• 400 grams of cabbage;
• onion head;
• vegetable oil;
• greenery;
• one sweet pepper;
• 40 grams of tomato paste.
Cooking
1. In two liters of boiling water lay the chopped potatoes, cook for five minutes.
2. Lay the chopped mushrooms, cook further. Ten minutes later we add salt.
3. In a skillet, fry sauerkraut, pressed from the brine. Then add the soup ladle from the pan and simmer under the lid until soft.
4. In the second pan, fry the chopped small onion with sweet pepper, at the end put the tomato and pass a couple of minutes.
5. Put the cabbage into the pan with the cooked potatoes, cook about two more minutes.
6. Add vegetables with tomato and boil for another two minutes.
7. Lay greens, seasoning and turn off. Give the lean soup to stand on a warm stove to reveal the taste.
Recipe 8: Lean Soup with Mushrooms and Frozen Vegetable Mix
Frozen vegetable mixes are a great ingredient for lean soups, affordable and affordable. For this recipe, you can use any composition: with cabbage, peas, green beans, carrots, pepper.
Ingredients
• 0.3 kg of mushrooms;
• 0.5 kg of frozen mixture;
• 1 onion;
• 2 potatoes;
• 3 spoons of butter;
• spices.
Cooking 1. Cook the peeled and grated potatoes in 1.5 liters of water for three minutes.
2. In a skillet, fry the onion and finely chopped mushrooms, transfer them to the saucepan with the potato broth, leave to simmer for about five minutes.
3. Salt soup, add the vegetable mixture. Thawing is not necessary.
4. Give boil and cook until soft vegetables. Time depends on the composition.
5. Refuel with greens, turn off.
6. Serve with sour cream, you can add fresh garlic.
Lean Mushroom Soup - Tips and Tricks
• Regardless of the type of lean soup and incoming ingredients, the dish will turn out more tasty if it is cooked in a pre-cooked vegetable and root broth.
• To complement the taste of lean soup and make the dish rich, you need to add different seasonings and spices. Their number and appearance is limited only by their own taste.
• Homemade crackers - a great addition that will decorate even the most boring soup. Crackers can be cooked with different spices, garlic, fry in oil or just dried in the oven.
• Soy meat - a product that can be consumed in a post and added to mushroom soups. And you can buy it in health stores.
• Mushroom broth left? Pour it into small containers and send in the freezer. It is useful for cooking other lenten dishes: sauces, cereals, side dishes, stewed vegetables.
