White mushroom soup: two recipes of delicious dishes

White mushroom soup: two recipes of delicious dishes
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White mushroom soup: two recipes of delicious dishes

Freeze white mushrooms can be yourself after a successful silent hunting. But this delicacy can be purchased at the store. Soup, cooked from frozen white mushrooms, warm and fill you and your home on a cold winter day, is a great reminder of summer.

The classic soup with porcini mushrooms

Recipes for tasty and very hearty soup from the frozen porcini set. But the classic version is rightfully occupies first place among them.

It should be:

500 g of white frozen mushrooms;

1/2 cup pearl barley;

1 medium size onion;

Medium sized potatoes 2;

1 small carrots;

15 g butter;

fresh herbs: dill, parsley;

black pepper powder;

salt.

How to prepare:

  1. washed in running warm water for pre pearl barley 4 hours prior to cooking or overnight soak in boiling water, and then boil in a separate bowl until half. Mushrooms, without defrosting, cut into large chunks. The pan Pour 2 L of filtered or drinking water, bring to the boil and throw it mushrooms. Peeled potatoes, cut into cubes, boiled barley and put in a pan.
  2. When the water boils, reduce the heat and continue cooking them for another 20 minutes. In a frying pan, melt the butter, put on her onions, finely diced. Cook it, stirring constantly to avoid burnt, until golden brown. Carrot rub on a fine grater and add to the onions. All together, continue to fry for 2-3 minutes.
  3. Put the filling into the pan, add salt to taste, a little pepper. Bring the soup to a boil, turn off, throw it in the finely chopped fresh herbs and let brew under the lid for 10-15 minutes. Videoretsept: fast mushroom soup with soft cheese from Alexander Seleznev and

Soup frozen white mushrooms with melted cheese

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Very nutritious and delicious obtained soup with mushrooms, seasoned with melted cheese.

It should be:

300-500 g of frozen cep;

1 medium size onion;

50 g of noodles or vermicelli;

Medium sized potatoes 2;

1 carrot;

20 g butter;

2 tbsp. l. melted cream cheese;

a few sprigs of dill and parsley;

2-3 bay leaves;

ground black pepper;

salt.

How to prepare:

  1. Boil in pan 1, 5 liters of water, it podsolite. Mushrooms thaw, cut into small pieces, put in a pan. Cook for 15 minutes, then add the potatoes, cut into small cubes, cook for 10 minutes, then toss in a pan or vermicelli noodles. In a frying pan heat the butter and fry it finely chopped onion until transparent, then add the grated carrots on a fine grater and fry for another 3-4 minutes.
  2. The contents of the pan to constantly stir, so that nothing is burnt. The pan Put the cream cheese. Stirring the contents, wait until it is completely dissolved. Add to the pan the contents of the pan, pepper, bay leaf. Stir, bring to a boil, turn off the heat, throw in the soup finely chopped greens.
  3. Insist soup for 10-15 minutes, then serve it on the table.