Mushroom soup made from blueberries

Fragrant and rich, with the taste of wild mushrooms! Instead of blueberries in this soup, you can use any mushrooms, including champignons. If you cook it on ordinary water, you will get an amazing first dish that can be served in Lent.

Pearl

Recipe author

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Composition / ingredients

servings:

Podberezoviki

400

Potatoes (medium size)

Fig

Chicken broth (either vegetable or water)

Onion (small)

Carrots

Bay leaf

Greenery

to taste

Allspice

to taste

Salt

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 20 % 3 g

Fats 27 % 4 g

Carbohydrates 53 % 8 g

74 kcal

GI: 63 / 38 / 0

Step-by-step cooking

Cooking time: 43 min

Step 1:
How to cook soup with wild mushrooms? First of all, gather mushrooms, and if this is not possible, then buy them in the store. You can also use frozen podberezoviki. Prepare all the other components as well.
Step 2:
Wash the mushrooms well. Cut large ones into small pieces. I usually cut the middle caps in half, and leave the very small mushrooms whole, they look very appetizing and beautiful in the finished soup. Send the blueberries to a small saucepan, fill with cold water and put on the stove.
Step 3:
Peel and rinse potatoes, carrots and onions. Fill the rice with cold water and leave for 3-5 minutes, then drain the water.
Step 4:
After boiling, remove the formed foam in the pan, reduce the heat to medium, cook the mushrooms for 15 minutes. Next, throw the finished mushrooms into a colander and rinse under running cold water.
Step 5:
Cut the carrots into thin cubes (alternatively, carrots can be grated), chop the onion finely.
Step 6:
Cut the potatoes into either small cubes or cubes, as you are more accustomed to.
Step 7:
Heat the vegetable oil in a frying pan, send the onion and carrot to fry. Determine the degree of frying for yourself, fry until the onion is transparent or until a golden hue appears.
Step 8:
Bring chicken broth to a boil, add salt, add potatoes and mushrooms to it. After re-boiling, reduce the stove to moderate and cook the soup under a closed lid for about 15-20 minutes (until the potatoes are ready).
Step 9:
After five minutes, after the potatoes and mushrooms have boiled, send the rice to the pan. First, look at the packaging for how long it takes to cook rice. I had a cooking time of 10 minutes in my instructions, so I threw the rice later than the rest of the main components.
Step 10:
At the end of cooking, add the roast and bay leaf to the soup, let it boil for another 2-3 minutes and remove the pan from the heat. Let the soup brew for a while.
Step 11:
When serving mushroom soup with rice, sprinkle with allspice and finely chopped herbs. Very tasty with sour cream.

From the specified number of components, I got a thick soup, if you like more liquid first courses, then take a little more broth.

Bon appetit!

The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.

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.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).