Soup of dried mushrooms:recipe easy

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2018-03-22 03:05:08

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Dried mushrooms are good that significantly reduce the cooking time. And they can be stored longer than fresh. The dishes prepared from mushrooms, tasty and healthy. A popular dish in different Nations of the world are soups. There are many adherents among vegetarians that add various herbs that accentuates the rich flavor of mushrooms. Consider the case of cooking, which belongs to the category of special diets.

Soup of dried mushrooms (recipe).

Mushrooms are carefully selected, washed, cut random slices and pour cold water for 1-2 hours. After this time, water is filtered through a fine sieve and then used for preparation of broth, added the mushrooms (200g), chopped potato (300g), carrots (50g). After boiling, the soup is cooked for 15 minutes. At this time, finely cut or ground in a food processor 50g. onion and added to the soup. If you want to make the soup more thick and rich, you can add 50 grams. rice or pearl barley, which are boiled until soft in advance. The soup is cooked on very slow heat for another 5-10minutes. 2 minutes before end of cooking add salt, pepper (to taste), chopped parsley, oregano or a mixture of dried herbs, suitable for a vegetable broth. Soup of dried mushrooms served with sour cream and croutons. Vegetarians in a bowl with the finished soup add a few drops of olive oil. Sprinkle on top the soup with fresh dill.

Soup of dried porcini mushrooms.

Turns out Delicious and creamy soup from dried mushrooms, the recipe of which differs from that given earlier.

As a rule, dried mushrooms are sold already cut into small pieces. If the slices dry mushrooms seem to be big, they can be cut before dipping into the water. Small pieces enough to soak for 20-30 minutes before preparation. After the mushrooms (200-300gr.), finely chopped potatoes (100gr.) pour clean water and boil until tender with salt, pepper (to taste). Next, the vegetables are separated from the broth and crushed in a blender. In the cooled broth gradually poured 150gr. heavy cream (or sour cream), which then combine with chopped in a blender mushrooms and potatoes. The obtained creamy mixture is placed on a slow fire and bring it to boil, then immediately turns off. In the hot cream gradually vsypaya crushed into fine crumbs any hard cheese (50-100gr.), made from cow's milk.

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Ready soup poured on plates and decorated with parsley leaves.

With soup of mushrooms is well served with croutons, which can be easily done in a few minutes. Fresh loaf is cut into small cubes, which colada and lightly fried in olive oil and dry oregano sprinkled on top. Ready  the crackers laid out on paper towels.

The Crackers can be cooked in a different way. In a pan with olive oil laid out a crushed clove of garlic, which is removed after roasting. Next, fry the pieces of loaf, which had previously been salted. Prepared croutons can be served in a separate plate or be placed directly into the soup.

Soup of dried mushrooms (recipe with soft (cream) cheese). Dried mushrooms (200g.) pre-soaked for 1 hour. After that, the water is drained, and the mushrooms obrushivaetsya tissue or paper towel, and then lightly roasted on low heat in a little olive oil. One clove of garlic, 2-3 leaves of Basil, 3 nuts (pistachios, almonds) are crushed in a food processor. The resulting mixture and the fried mushrooms are placed in a pan filled with purified water or mineral natural no gas (400-500gr.) and stew. The soup is brought to boiling and left to very low heat. At this time, melted cheese is mixed with 2 spoons of hot broth until smooth, and then introduced gradually into the soup. Add salt, pepper (to taste). Immediately after boiling soup, you need to remove the pan from the gas stove.

The Soup is served with a fresh loaf of white bread or with sesame sticks.

Soup of dried mushrooms (recipe 1 ) is more traditional and often prepares at home.

The Introduction of melted or shredded cheese in the broth requires compliance with all these recommendations for obtaining tasty dishes with a homogeneous consistency.


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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