Recipe soup puree with mushrooms and oyster mushrooms
Recipe soup puree of oil
What is valuable and useful soup with mushrooms? Excellent and bright taste, nutritional value and use - that's what is known about the mushroom soups. Indicators of the nutritional value of mushrooms is not much inferior not only vegetables, but also meat. Experts say that they perfectly satisfy your hunger, but it is not dangerous because of the almost complete absence of fat for people who adhere to diets. Indispensable for people to observe the fast. In the old days during Lent, they were the main food.
Mushrooms are one of the few products that preserve the favor after drying and heat treatment, and contain a number of vitamins: B, E, C, and D. The PP Soups are popular not only for adults, but children often. Mushroom soup has a pleasant and intense flavor and recipes found in cuisines of many countries. For example, France is most often associated puree soup recipe; there it is prepared as a soup in our country.
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Selecting mushroom soup
To prepare a delicious soup with mushrooms, you need to know that different mushroom soups manifest themselves in different ways.
The most nutritious, fragrant and nourishing soups are obtained porcini mushrooms and a little less nutrient broth and soups from aspen mushrooms, brown cap boletus and milk mushrooms. Still less will have a bright flavor soups honey agarics autumn, blue and syroezhek Mokhovikov. The smallest will have a nutritious soup with mushrooms and oyster mushrooms, butter and herbs syroezhek, but do not agree with this, many gourmets.
Preparing soup with mushrooms fresh, dried or salted mushrooms. Ideal dry white mushrooms. Not for nothing are called kings of mushrooms. They have a bright, rich aroma and taste. Before cooking they must be soaked in water. 100 g would need approximately 600 g of water. It is also possible, and milk, it makes them taste more delicate. Swelling time - 1 hour. Also been reported with other forest dried mushrooms.
Total soup recipe Cream of mushroom is this: first, the ingredients are roasted separately and then use a blender and mixed with shredded mushroom broth.
Soup cream characterized by the presence of butter and cream or sour cream.
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Recipe soup puree of dried mushrooms
Ingredients: 100 g of dried mushrooms (any), 40-80 g butter, 150 g of this cream (not powder) or cream, vegetable oil for frying, 2 tbsp. spoons of flour, 0.5 onions, 1 carrot, salt and pepper.
Recipe:
Washed and soaked mushrooms cook set (in the same water) on a small fire for about 1.5 hours. Do not salt, bring the volume up to 3 liters of fluid. Salt, pepper, cook for 20 minutes and add the butter. Sour cream, mix with 2-3 tablespoons of the broth from the soup, add the flour, mix well and pour. This soup of mushrooms served with herbs and croutons.
Variety of recipes possible by adding cheese. The big difference in what cheese to use, no. Suitable for both grated cheese and conventional processed cheese.
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Recipe soup puree with mushrooms and oyster mushrooms
Of the more conventional approach of mushrooms available and oyster mushrooms, because they are sold all year round in supermarkets.
Ingredients: 350 grams of mushrooms or oyster mushrooms, 250 grams of celery root, onion - 1 pc., Oat flakes - 2 tablespoons of salt and pepper, oil for frying.
Recipe:
It is necessary to wash the mushrooms with water without pressure, otherwise you can damage them, and blot with a towel (paper). Put the mushrooms in a saucepan and cover with water so that they have it covered. Cook for about 20 minutes. When they are cooked, mushrooms need to get out of the pan and cut into (small). Then strain the broth in which they are cooked through a fine sieve or cheesecloth into a double pan in which they cooked. Place the mushrooms in a broth. Season with salt. Cut the onion into cubes and fry in vegetable oil until transparent.
Following the same direction we should add carrots, grated on a fine grater. Then put in the same frying pan grated celery root. We fry everything and put in a saucepan with the broth and mushrooms. Cook for 10 minutes after boiling. Add oat flakes and cook for another 5 minutes. Once we remove the mixture from heat and grind with a blender. Next, put the pan on the heat and add salt and spices to taste. Boil for 5-7 minutes and the dish is ready.
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Recipe soup puree of oil
Ingredients: 150 g butter, 150 g parsley root, one medium carrot, two small onions, three cloves of garlic, 100 ml of milk, vegetable cooking oil, salt and pepper, bay leaf, parsley.
Recipe:
Clean boletus Rinse and finely chop the caps and stems. Pour water (cold) and boil for 10 minutes with the onion. Onions, garlic and carrots to clean. Chop and sauté 10 minutes in vegetable oil. Pour the browned vegetables boil for 5 minutes. Root parsley clean, wash and chop finely. Then add the mushrooms and root soup. Boil for 30 minutes on low heat.
Boil the milk. Add salt and pepper. Then you need to dip into the soup blender grind to the consistency of mashed content. Pour in the milk soup (hot). Boil. Add the greens and boil all together for another three minutes. Serve with crackers.
Contents:
Chicken soup with rice and tomatoes
Green chicken soup with rice
Rice soup with chicken meatballs
Creamy chicken soup with rice
Rice chicken soup with cheese quenelles
Chicken soup with rice - not a national recipe. But this dish is the best meets our culinary traditions: nourishing, but light broth, seasoned with grains and vegetables.
By the way, prepare the chicken rice soup can be very different. And we offer you is not the only recipe for this wonderful first course. And what kind of recipe to choose - your business. After all tastes, as we know do not argue. So choose ...
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Chicken soup with rice and tomatoes
The recipe is quite simple, though unusual. But soup is obtained, first, diet, and secondly, great for the children's menu.
Ingredients:
chicken - half a kilo,
Potatoes - 2 pieces,
onions - 1 onion,
dry rice - 2 tablespoons. l.,
celery - 1 stalk,
carrot - 1 pcs.
fresh tomatoes - 2 pcs.
fresh herbs,
salt,
Bay leaf.
Preparation:
The recipe is designed for two-liter pot of soup. To begin with pieces of chicken (meat with bones) my good, put in a saucepan and fill with cold water. Put the pan with the chicken on the stove, and when the water boils, remove the foam, diminish the fire and cook until the chicken is ready. After that, take out the chicken, strain the broth and then set it on fire.
While the broth is boiling, wash and clean the vegetables. Put the onion in the broth as a whole, but potatoes, carrots and celery grind: the potatoes cut into cubes and celery with carrot sticks. After the vegetables have to put in the soup rice, which must first wash.
Continue to cook soup to incomplete availability of rice. Then washed the whole tomatoes drop into a pot of soup is literally 1 minute and remove them. Along with the tomatoes and take out the bulb - it is we no longer need, so that it can be discarded. Now with tomatoes can easily remove the skin, which is what we will do, then can cut peeled tomatoes into small pieces.
Refill tomato soup, put the bay leaf and cook our chicken soup until cooked rice. At the very end add salt to taste, chicken without bones and washed and chopped greens. We wait until boiling, turn off the fire, cover the pan with a lid and give the soup infuse for 10-15 minutes. That's all! Now you can start your meal.
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Green chicken soup with rice
This recipe is also quite consistent with our national culinary traditions, as green oxalic soup has always been in our favor. So why not cook them chicken, season the soup with rice? Try?
Ingredients:
chicken - 400 g,
dry rice - 2 tablespoons. l.,
Potatoes - 1 piece,
onions - 1 onion,
carrots - 1 sh.
sorrel - 200 g,
vegetable oil - 2 tbsp. l.,
Bay leaf,
fresh herbs,
salt,
hard-boiled eggs - 3-4 sh.
sour cream.
Preparation:
Chicken fillet cut into small pieces. In a frying pan, pour vegetable oil, give it overheat and fry the meat until light brown. To Get Juicy chicken, put the slices of meat should be small portions, and in any case does not salting it. While fried chicken, wash and clean the onions and carrots and cut them, shinkuem onions, carrots cut into strips. Add the chopped vegetables in the pan with the chicken and continue to fry all together for another 5 minutes.
When ready to be fried, we take a three-liter pot, pour boiling water into it (half liter) and set on fire. Once the water boils again, put in a frying pan and washed rice. Cook the soup over low heat. Meanwhile, wash and peel the potatoes cleanse, cut into cubes and send it to the soup. Following put bay leaves and continue to cook until the potatoes and rice will not be ready.
During this time we have to go through sorrel, remove the leaves from the stems and leaves themselves thoroughly wash and chop. When the rice and potatoes are tender, dressed with sorrel soup, add salt to it, washed and chopped fresh herbs and bring to a boil. Now turn off the soup, cover pan with a lid and leave to infuse for 10-15 minutes. When serving put in each plate half a hard-boiled egg and add to the soup cream.
Note:
Sorrel need to put in the soup in the least - only after the availability of potatoes. If this is done before the oxalic acid will make the potato tough and tasteless.
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Rice soup with chicken meatballs
We offer you a recipe for a rice soup with tender chicken meatballs. Delicious soup! Try it!
Ingredients:
minced chicken - 300 g,
cream cheese - 1 pcs.
chicken egg - 1 pc.,
semolina - 1 tbsp. l.,
dry rice - 2 tablespoons. l.,
celeriac - 50 g
carrots - 1 pcs.
onions - 1 onion,
ground black pepper,
salt,
fresh herbs,
vegetable oil.
Bay leaf.
Preparation:
First, make the stuffing for the meatballs. To do this, mix minced chicken and chopped grated processed cheese, semolina and raw egg. Add salt, ground black pepper and mix well all.
The two-liter pot pour the water and set it on fire. As the water boils, clean and wash the vegetables, carrot and celery cut into thin cubes and onion finely shinkuem. Pour into the pan and fry oil roots until they are lightly browned. Then send in the frying pan with a boiling water, add the washed rice, Lavrushka, black pepper and salt (to your taste).
When the rice is almost cooked, forming minced meatballs and omit them in boiling soup, which then continue to cook on low heat for another 10 minutes. Serve soup with fresh herbs.
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Creamy chicken soup with rice
This recipe is notable for the fact that we will prepare soup with cream. And it will give him not only a special delicate taste, but will make the dish appealing to children.
Ingredients:
chicken - half of a carcass,
Figure - 2 tbsp. l.,
leek - half of the stem,
stemmed celery - stem 2,
carrots - 1 pcs.
cream 10% fat - 1 part glass
Lemon - half,
Bay leaf,
salt,
raw chicken egg yolk,
greenery.
Preparation:
Half a chicken carcass was well washed, put in a saucepan and fill with cold water. Boil the broth to simmer in a saucepan with the lid open. Do not forget to periodically remove the scum, and when the chicken is cooked, remove it, and the broth filtered. Meat remove from bones and cut into slices, and then return it to the broth. Put the soup on the fire, and when the broth boils, dressed him washed rice.
Purified carrots, onions and celery and chopped my shinkuem then fry vegetable mixture on the hot vegetable oil until browned. Laying fried soup, salt it to taste and continue to simmer. When the rice is ready, dressed with our chicken soup with rice mixture of whipped cream and chicken egg yolk. Give the soup a boil and immediately turn it off, otherwise the yolks will curdle and will float in the broth cereal. At least add the juice of half a lemon, bay leaf and chopped parsley. We reserve the soup infuse for 15 minutes and start the meal.
Note:
For the preparation of frying should be taken only refined vegetable oil is odorless and tasteless. By the way, if you make fried in vegetable oil with butter, the soup will taste even better.
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Rice chicken soup with cheese quenelles
We offer you a recipe for a very tasty soup with chicken broth with rice and cheese quenelles.
Ingredients:
chicken - half of a carcass,
Figure - 2 tbsp. l.,
carrot - 1 pcs.
vegetable oil - 2 tbsp. l.,
onions - 1 clove,
Cheese - 100 g,
bread crumbs - 50 g,
Potatoes - 2 pcs.
chicken egg - 1 pc.,
Lavrushka;
salt;
greenery.
Preparation:
First, boil the chicken, his washed the carcass in a pot of cold water. When the chicken is cooked, remove it, remove the meat from the bones and cut it into pieces, and the broth filtered. Again, dressed with pieces of chicken broth, salt it to your liking and set on fire.
While soup is boiling, clean and wash the vegetables. Potatoes cut into cubes, carrot shred using a coarse grater, and the onions finely shinkuem. When the broth boils, dressed his potatoes, and after re-boiling put the washed rice. We reserve the soup boil, and meanwhile make carrot and fried onion. To do this, pour the oil in a frying pan and fry overheat give vegetables to browning. The soup with rice, cooked to incomplete readiness laying fried vegetable and continue to cook it until soft rice already.
For quenelle shred cheese grated and mixed with raw egg and breadcrumbs. From cheese dough sculpt small balls and omit them in boiling soup. We give our creation Cook over low heat for 3 minutes, dressed with chopped herbs and soup Lavrushka and off. That is all! Unusual chicken soup with cheese quenelles ready!
Here are so many different ways you can cook soup with chicken and rice: with cream, tomatoes, meatballs, or even with cheese quenelles.
So choose a recipe and cook. And remember that the taste of food depends on the mood of the chef. So cook with pleasure. Enjoy your appetite and success in the culinary field!
