Composition / ingredients
Step-by-step cooking
Step 1:
How to cook mushroom soup from fresh honey mushrooms? Prepare the ingredients. Honeydew for this soup is better not to take large ones, so that they can be left whole, then it will not only be delicious, but also beautiful. You can increase the set of vegetables if desired. You can also add pasta or cereals to the soup, then it will be even more nutritious and satisfying.
Step 2:
Clean the honeydew well from the ground, debris and rinse under running water. Put them in a saucepan, pour clean water, add salt and boil for about 30 minutes. Then drain the water in which the honey mushrooms were cooked. Fill the mushrooms with fresh water. Put it on the fire again.
Step 3:
Meanwhile, prepare the vegetables for the mushroom soup. Peel and finely chop the onion.
Step 4:
Peel and grate the carrots on a medium grater.
Step 5:
Heat the vegetable oil in a frying pan. Put the prepared onions and carrots in it. Fry the vegetables, stirring, over medium heat until golden.
Step 6:
Wash the potatoes, peel and cut into small cubes.
Step 7:
Put the vegetable roast of carrots and onions in a saucepan with honey mushrooms. Add the chopped potatoes. Bring to a boil, reduce the heat to medium. Add salt to taste and add black pepper peas. Cook the soup for about 20 minutes. Add bay leaf, it will make mushroom soup especially fragrant. Cook for about 5-7 more minutes. Then turn off the heat, but leave the soup on the stove under the lid to sweat for about 15 minutes.
Step 8:
If desired, you can add finely chopped dill and parsley to the soup, they will also enhance the taste of the soup, make it more fragrant. Then pour the mushroom soup on plates and serve to the table. You can serve it with sour cream, fresh herbs, garlic and rye bread. It turns out very tasty. Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Honeydew - 20 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
