Mushroom soup – an appetizing and rich dish. And though almost all fresh mushrooms are available only during a season, the majority of gifts of the wood perfectly transfer freezing, keeping taste and aroma. The frozen mushrooms soup will bring a pleasant variety the winter menu, will warm during cold weather and will remind of hot summer and generous fall.
It is required to you
- The frozen noble mushrooms soup
- - 300-400 g of the frozen mushroom mix;
- - 2 large heads of onions;
- - 2 average carrots;
- - 1 dried root of parsley;
- - 2 average potatoes of nerazvaristy grades;
- - 1 glass of dry pearl barley;
- - 1 tablespoon of a desi;
- - 1 tablespoon of vegetable oil;
- - salt, fresh ground black pepper.
- The frozen mushrooms cream soup
- - 300-400 g of the frozen mushrooms;
- - 6 tablespoons of a desi;
- - 2-3 heads of onions shallot;
- - 3 garlic gloves;
- - ½ glasses of wheat flour;
- - ½ cups of a sherry;
- - 4 cups of chicken or vegetable broth;
- - 1 teaspoon of a dried thyme;
- - ½ glass of cream not less than 20% fat;
- - salt and fresh ground black pepper.
- The frozen chanterelles soup and Indian rice
- - 300-400 g of the frozen small chanterelles;
- - 1 tablespoon of a desi;
- - 1 head of onions;
- - ½ cups of an Indian rice;
- - 4 cups of chicken broth;
- - ½ glasses of white wine;
- - 1 cup of the concentrated milk without sugar;
- - 3 tablespoons of a soy-bean sauce;
- - 2 tablespoons of lemon juice;
- - 1 teaspoon of a fresh ground black pepper;
- - 1 teaspoon of paprika;
- - salt.
Instruction
1. Soup from frozen noble gribovblagorodny is called by such valuable species of mushrooms as white, aspen mushrooms and birch mushrooms. The mushrooms frozen crude or blanched will be necessary for you. Boiled mushrooms won't give the concentrated, rich broth. The taste of a classical mushroom soup in many respects depends on how you made pearl barley. The half-cooked, badly washed out, sticky pearl barley will spoil all dish. Therefore it is necessary to attend to preparation of grain in advance. You can wash pearl barley with warm water, and then fill in it with boiled water, bring to the boil, cover a pan, remove from fire and to leave in the warm place, having inwrapped in a towel, for 6-8 hours. It is also possible to steam out previously washed out grain in a colander over the boiling water within 30-40 minutes, and then to boil until ready.
2. Peel onions, carrots and potatoes. In a three-liter pan pour the cold filtered water. It has to be so much that it didn't overflow when you add other ingredients. Lower the frozen mushrooms, a parsley root, one small bulb and one average carrot, bring to the boil, reduce heating to an average and you cook on average fire about 30 minutes, if necessary scumming. Cut the remained onions, carrots and potatoes in small cubes. In a frying pan warm mix of creamy and vegetable oil, lower fire to an average. Within 5 minutes fry carrots, then add onions and fry 3 more minutes. Onions have to become transparent. Switch off heating.
3. Take a parsley root, carrots and onions from mushroom broth, you will throw out them. Add the cut potatoes and you cook about 10 minutes on average fire. Then add the fried vegetables, pearl barley and you cook 5 more minutes. If desired soup can be thickened slightly, having increased its nutritional value. For this purpose kindle a tablespoon of a desi and fry in it a half of a tablespoon of wheat flour before emergence of characteristic nut aroma. Pour in a frying pan of a little hot mushroom broth and stir before formation of uniform sauce. Shift it in a pan with soup and well mix.
4. Salt and pepper soup. Switch off heating and cover a pan. Leave to infuse within 7-10 minutes. Serve soup with chopped greens of fennel, parsley and with sour cream or dense yogurt without additives.
5. Cream soup from frozen gribovnezhny, silky cream soup can also be made from the frozen mushrooms. Both simple frozen champignons and the frozen boiled noble mushrooms will approach. Mushroom брикетик it is worth getting in advance, in 2-3 hours that it thawed. It is better to merge excess liquid.
6. Peel onions shallot and cut half rings. Clean and crush garlic. In a deep pan with a wide bottom kindle 3 tablespoons of a desi and on average fire fry onions shallot to transparency. It will take about 5-7 minutes. Add the crushed garlic and fry a minute more.
7. Put the defrozen mushrooms in a pan, increase fire to a maximum, mix and fry 1-2 minutes. Then reduce heating to minimum, cover a pan and prepare mix about 10 minutes. Increase heating to an average, pour in a sherry in a pan and wait until it begins to pobulkivat. Put the remained desi, mix and when oil thaws, add a sifted flour. Mix, trying to obtain that flour covered all mushrooms. Prepare 2-3 more minutes.
8. Pour in chicken broth, put a thyme, salt. You cook on average fire about 20 minutes. Pyuriruyte soup the blender, add cream, pepper and slightly warm up soup. Give with fresh herbs and croutons from white loaf.
9. The frozen chanterelles soup and wild risaneobychny, but very tasty turns out fragrant chanterelles soup and a useful Indian rice. Contrary to the occurring delusion, small chanterelles can be frozen without boiling and they won't taste bitter. Mushrooms it is necessary to defreeze and merge excess liquid in advance. Kill Rees in cold water and leave for 6-8 hours. If you have no opportunity to wait so long, fill in an Indian rice with boiled water and leave for an hour. Muddy water needs to be drained, and to fill in an Indian rice fresh in a proportion 1 to 3. Cook an Indian rice about 40 minutes.
10. In a pan with a thick bottom on average fire kindle a desi. Onions need to be cleaned and cut a small cube. Fry it to transparency, then add some chanterelle and fry 5-7 more minutes, without forgetting to stir slowly. Pour in wine and bring mix to the boil. Add hot broth. Reduce fire to a minimum and you cook 10 more minutes.
11. Pour in the concentrated milk in soup. It will impact to a dish a pleasant, saturated flavor, but at the same time won't strongly increase caloric content. Put a boiled Indian rice, season with salt, black and paprika, lemon juice and a soy-bean sauce. Warm up and give with fresh greens of parsley.