Mushroom soup from aspen

Healthy, bright, simple, fast and delicious! Mushroom soup from aspen leaves turns out to be especially fragrant and appetizing. It is prepared simply, it tastes amazing. You will spend no more than an hour on it. You can cook it from fresh, frozen or dried mushrooms.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Aspen

300

Potatoes

Carrots

Onion

Fig

Water

1.5

Vegetable oil

Salt

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

34 kcal

GI: 60 / 40 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to cook aspen soup? Prepare the necessary ingredients for this. Choose small mushrooms. Large mushrooms will turn into a shapeless mass when cooked, so it is better to dry them.
Step 2:
Peel the mushrooms from the twigs and leaves. Cut the mushrooms into large pieces. When cooking, they will still decrease in size. Rinse the mushrooms in water. Then pour in clean water, put on fire and bring to a boil. Boil the mushrooms for 10 minutes.
Step 3:
Then flip them into a colander and rinse again in cold water.
Step 4:
To prepare the soup, peel the potatoes and cut them into pieces. Rinse the rice several times.
Step 5:
Pour water into the cooking pot and bring to a boil. Put the chopped potatoes and rice in a saucepan. Leave to cook for 10 minutes.
Step 6:
Peel the onion and carrot, rinse and chop. Then fry for 2-3 minutes with the addition of a small amount of vegetable oil.
Step 7:
Add the boiled mushrooms to the roast. Fry everything together for another 3-5 minutes.
Step 8:
Put the mushroom roast in a saucepan. Add a little salt and spices to taste. In mushroom soup, you should not get too carried away with spices, so as not to interrupt the special flavor of mushrooms. Ground pepper will be enough.
Step 9:
Boil everything together for another 5-7 minutes and remove the pan from the heat. Aspen soup is ready!
Step 10:
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 glass per serving - if the soup is very thick, to 1.5-2 glasses - 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".

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.