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Mushroom soup in meat broth

Mushroom Soup in Meat Broth

Hearty, fragrant, and mouthwatering — perfect for mushroom lovers. Give it a try! Make this mushroom soup when you have leftover meat broth and want something simple, quick, and delicious. You can use any mushrooms; the flavor of the dish depends largely on the taste and aroma of the variety you choose.

Mama Sladkoyezhek

Recipe author

Composition / ingredients

Servings:

Meat broth (a bouillon cube works, or broth with pieces of any meat)

Mushrooms (other mushrooms can be substituted)

350

Sunflower oil

3.5

Flour

Nutmeg

0.3

Ground black pepper

Salt

Dill

Sour cream (or extra cream)

100

Potatoes

Flour (a little extra flour for dusting the work surface)

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 33 % 4 g

Carbohydrates 42 % 5 g

68 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

How do you make mushroom soup in meat broth? Here's what you'll need (I didn't photograph the pot of broth). Scrub the potatoes clean under running water and boil them in their skins in a separate pot of salted water for 20 minutes. Once they're done, let them cool and peel them. Clean the mushrooms and wash them and the herbs thoroughly. Sift the flour.
Step 2:

Wash the fresh mushrooms and slice them. Sauté them in a skillet to cook off their liquid.
Step 3:

While the mushrooms cook, make the potato gnocchi dough. Grate the cooled potatoes on the fine side of a box grater. Add the flour to the potato and mix thoroughly. The dough should be pliable and not stick to your hands. Season it with salt and press it into a ball.
Step 4:

Add 1.5 tablespoons of sunflower oil to the pan and sauté the mushrooms a little longer until lightly golden. Once they're browned, add them to the meat broth and cook over medium heat.
Step 5:

Divide the gnocchi dough into several pieces (I used 4) and roll each one into a thin rope about 3/4 inch (1.5-2 cm) in diameter.
Step 6:

Cut each rope crosswise into rounds about 1/2 inch (1-1.5 cm) wide. Turn each round cut-side down and press it gently in the center with a finger.
Step 7:

In the skillet where you cooked the mushrooms, fry 1 tablespoon of flour in 2 tablespoons of sunflower oil. Stir well, then add the ground black pepper and nutmeg.
Step 8:

Pour in 2 ladles of meat broth and stir until smooth.
Step 9:

Then stir this flour mixture into the soup, mixing thoroughly.
Step 10:

Salt the soup and add the gnocchi 2 minutes before the end of cooking. The soup shouldn't be at a rolling boil, or the gnocchi will soften and turn to mush. Then take the pot off the heat right away.
Step 11:

Carefully ladle the soup into bowls, taking care not to break up the gnocchi. Sprinkle each portion with chopped dill. You can add a spoonful of sour cream or cream. Your mushroom soup in meat broth is ready. Enjoy!
Step 12:

Here's what the finished gnocchi look like. TIP: You can cook the gnocchi separately in a pot of salted water rather than in the broth, then place them in each serving bowl and ladle the mushroom soup over them. I cooked mine separately on purpose, since I knew not all the soup would be eaten at once.