Champignon soup - general principles and methods of cooking
Cooking champignon soup in the home kitchen is a pleasure. The dish turns out nourishing and appetizing. It is especially pleasant that it can be cooked without regard for the season, because we don’t experience a lack of champignons. In the summer, you can cook a light cold soup, and in winter we will be warmed and delight in thick rich soup. Everything is very simple - light broth, slightly fried mushrooms and elementary vegetables - the soup is cooked quickly.
Mushroom soup - food preparation
In the store, we will not be able to try champignons, so the determining criteria for their selection will be the appearance and smell. First try to touch - they must be strong and elastic. Fresh mushrooms have a characteristic mushroom smell, a flat, matted white or cream-colored hat. It is better not to buy stale mushrooms with obvious damages, smells of rotting and mildew, bruises and gray spots.
Do not keep fresh mushrooms for a long time. Recycle them immediately, otherwise they can accumulate toxins that can cause stomach upset or poisoning. Simple safety rules leave us only 2-3 days to store them. It is not necessary to wash them in advance, it is better to put them in a paper bag or just to wrap them in paper. Using a plastic container, do not close the lid tightly.
Mushroom Soup - Best Recipes
Recipe 1: champignon soup in chicken broth
It will take less than an hour to make this light soup. Sliced mushrooms remain beautiful and appetizing. Compared with forest mushrooms, champignons are bland and tasteless. Stronger to express their taste helps browning from onions and carrots and spices. A large amount of greens will decorate any soup, and even more so mushroom.
Ingredients: mushrooms (champignons, 500 grams), butter (90 grams), onions (2 pcs.), Cream (half a cup), garlic (1 cloves), flour (2 tablespoons), broth chicken (1 liter), bay leaf, salt.
Method of preparation
Soak the mushrooms in water for 5 minutes so that it is easy to clean them from dirt. We cut in half, and then thin plates. Fry the mushrooms in vegetable oil in a heated pan under the lid. Peel and grate the carrots. Add to the pan, mix. There also add onions, chopped into half rings. Salt, mix, leave for 15 minutes. In the boiling broth lay out the contents of the pan. If the broth was cooked in chicken meat, separate the boiled meat from the bones, cut into small cubes and add to the soup. In portions, put a spoonful of sour cream and a pile of chopped finely green onions.
Recipe 2: Mushroom and Cream Soup
Surely this is the easiest recipe for soup cooked just on the water. To enhance the taste we use low-fat cream and ghee.
Ingredients: fresh champignons (400 grams), ghee (1 spoon), cream (half a cup), green onion, flour (1 spoon), salt.
Method of preparation
Pierce mushrooms, cut into slices, boil in salted water, strain the broth. Fry the flour in a pan until brown, pour the cream, warm the mushrooms over low heat. Put everything in broth, add cream, boil. In the finished soup, add garlic and herbs as desired. Best of all with mushrooms in harmony with green onions.
Recipe 3: Soup with champignons and cheese
Delicate taste of soup with champignons can be obtained by adding only one or two bags of processed cheese. It enhances the taste of roasted champignons and gives the soup a light creamy aroma.
Ingredients: mushrooms (300 grams), potatoes (300 gr.), Chicken fillet (200 gr.), Soft melted cheese (two Friendship cheese melted cheese are perfect), onion, salt, pepper.
Method of preparation
Pour chicken fillet 1.3-1.5 liters of salted water, boil from the moment of boiling for 20 minutes. Finely chop the onion, grate the carrot, dice the potatoes. We take the fillet from the broth and also cut it into small cubes. In a pan, fry the onions and carrots in butter, add the mushrooms and simmer them under the lid. Put potatoes in broth and cook for 15 minutes, then add the mushroom mixture and chopped fillet pieces. Boil 10 minutes after adding the processed cheese. Good pepper and serve hot.
Recipe 3: Soup with meatballs and mushrooms
If you are limited in time, stock up on minced meat. Soup with meatballs and mushrooms can be prepared in just 40 minutes, while it will be rich, appetizing and tasty. If you like soup with melted cheese - it will take another 10 minutes to dissolve the cheese. Well, if you put a large amount of leeks, especially its juicy white part. A pinch of basil and nutmeg will add some zest to it, as if you decided to dine in a refined restaurant.
Ingredients: minced meat: beef (400 grams), soft cheese (200 grams), onions (100 grmm), carrots, champignons (200 grams), basil, celery root, nutmeg, chili pepper, bay leaf and ground pepper, garlic, salt, parsley, vegetable or butter for frying. Method of preparation
Cook meatballs - meat and onions mince, add basil, nutmeg, chili. Form meatballs from uniform stuffing, boil them in salted water for 30 minutes and remove with a skimmer from the pan. Rub carrots on a coarse grater, cut onions and peeled celery root into small rings. Garlic skip through the press. Mushrooms cut into plates. Fry the onions, carrots with celery in the pan, add the mushrooms and simmer for 15 minutes. In a boiling broth lay out the potatoes, cheese, cook for 10 minutes, then combine with all the remaining ingredients. Boil for 5 minutes - and the soup is ready! Let infuse a little - 10 minutes is enough, just enough time to lay the dining table. Do not forget to chop the parsley or dill!
Mushroom soup - tips from experienced chefs
For cooking soup, you can take any broth, especially for soup with meatballs. Boil mushrooms need about 25 minutes, and meatballs cook faster. Feel free to combine the time - after 15 minutes of boiling mushrooms, send in the pot and meatballs. Various fillings are added according to the properties of the cereals or flour products. For example, a vermicelli cobweb is laid at the very last stage, about three minutes before the end of cooking, rice and buckwheat in 20 minutes. Melted cheese is dissolved in 10 minutes, and the usual Russian or Dutch cheese can be put in the soup 5 minutes before the end of cooking. Mushrooms like different spices, you can experiment with them every day.
Cook quickly and let your meals be delicious!