Soup with oils – recipes with photos. How to make mushroom soup with fresh or frozen butter

The content of the article

• How to make butter soup
• Butter soup recipes
• Fresh butter soup
• Soup with frozen oils
• Mashed potato soup

The bright specific smell of wild mushrooms gives the dishes a rich taste. Soup with them turns out fragrant, rich, nutritious, and also diet. Even 200 grams of these “ground vegetables” will make your dinner original and delicious, as in the photo.

How to make butter soup

Before cooking, mushrooms need to be peeled off the hat, otherwise it will add a bitter taste. To get rid of the worms, the product is soaked for 15 minutes in cold water. After that, they are washed and cut. There are many options for how to cook mushroom soup from butter. You can use fresh, canned or frozen mushrooms. How much to cook oil for soup depends on their size. Therefore, to speed up the process, it is recommended to chop the legs and hats in small pieces.

Butter soup recipes

Oilfishes are excellently combined with many products. Bell pepper, potatoes, onions, celery – this is a classic component of simple homemade recipes. To preserve the characteristic taste, it is important not to overdo it with spices. Seasonings should only add color to the soup with oils. A sweeter taste will be obtained if you pre-fry them in vegetable oil with onions. A small amount of cream or coconut milk will make the soup with oils especially tender.

Fresh butter soup

The most fragrant broth is obtained from recently harvested forest mushrooms. They contain characteristic notes that are not inherent in grown in greenhouse conditions. Mushroom soup from fresh butter can be cooked on the stove or use a slow cooker for this. A feature of the cooking method is their long frying. They are watery, so you need time to evaporate the excess liquid. To speed up the process, it is recommended to fry the mushrooms over high heat..

Ingredients:

• forest mushrooms – 400 g;
• peeled potatoes – 500 g;
• water – 2 l;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – ? st .;
• bay leaf – 1 pc..

Cooking method:

1. Pour oil into a hot pan, pour mushrooms there.
2. While they evaporate moisture and brown, fill a pot of water with chopped potatoes. Once the broth boils, reduce the heat.
3. Grind the remaining vegetables separately with a knife or coarse grater.
4. In a separate frying pan, passer them until a light golden hue.
5. Add rosy butter in a pan with half-finished potatoes.
6. As soon as the potatoes become soft and crumbly, put all the remaining products, salt.

Soup with frozen oils

You can prepare dishes with wild mushrooms at any time of the year. If you collect and freeze them in advance, then later this workpiece is convenient to use for quick cooking. Mushroom soup made from frozen butter is almost as good as the aroma of the first fresh food dish. A handful of mushroom slices will add a bright, delicious touch to a regular bean or noodle soup..

Ingredients:

• water – 2.5 l;
• mushrooms – 250 g;
• beans – 100 g;
• parsley – 1 bunch;
• carrots – 2 pcs.;
• onion – 2 pcs.;
• sunflower oil – 3 tbsp. l.

Cooking method:

1. Before cooking soup from frozen butter according to this recipe, mushrooms should be allowed to thaw in the refrigerator.
2. Fill a pan with two liters of water.
3. Add the beans soaked previously.
4. Half an hour after boiling, pour the chopped “ground vegetables”. Let them boil for a quarter of an hour.
5. Meanwhile, you can cut into small pieces of onion, grind carrots on a grater.
6. Add them raw to the broth. Boil another 10 minutes.
7. Before removing the finished dish from the heat, pour in the oil. Pour the aromatic stew on plates, sprinkle with fresh chopped parsley.

Mashed potato soup

Delicate creamy texture, soft consistency and original aroma – mushroom soup puree from butter turns out to be original and mouth-watering. The combination of spicy cilantro, spicy garlic, fragrant celery will make this first dish popular on your table. It can be prepared from fresh or frozen foods. For refueling, not only milk is used, but also sour cream or kefir.

Ingredients:

• mushrooms – 100 g;
• milk -? st .;
• celery root – 200 g;
• onion – 1 pc.;
• cilantro -? beam;
• carrots – 1 pc.;
• garlic – 3 tooth.

Cooking method:

1. Put the mushrooms in slightly salted water. They should be cooked on low heat until soft.
2. Onion, garlic, carrots cut into small bars, fry them until golden in a pan.
3. Pour everything into a cookware, pour a little hot water. Let it boil and boil for 5 minutes.
4. Then put the celery cubes and chopped mushrooms in the broth. On low heat leave to languish for about half an hour.
5. Then remove the vegetables, grind with a blender until smooth. Dilute the resulting mixture with broth and milk. It remains to boil, and then sprinkle with herbs.