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Mushroom Soup with Salted Milk-Caps and Oyster Mushrooms

Don't miss your chance — make a fragrant mushroom soup! This soup with salted milk-cap mushrooms (gorkushi) and oyster mushrooms is a treat for the nose and the palate. Lots of people love mushroom dishes, especially soups, and this one is easy enough for a beginner. Before you start, taste the salted mushrooms: if they're too salty or sour, soak them in cold water for 30 minutes. Use meat or chicken broth as you like — the soup is also very tasty made with water, just a bit lighter.

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Mushroom soup with bitters and oyster mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 2 g
Fats 33 % 3 g
Carbohydrates 44 % 4 g
52 kcal
GI: 75 / 0 / 25
  • You can make this soup with water, or with meat broth for something heartier. Use ready-made broth if you have it; otherwise it's easy enough to make from scratch, just budget extra time. To keep it lighter, go with water and skip the sour cream at serving. 1. Prep the vegetables: peel and wash the potatoes and cut them into batons. Peel the onion and dice it. Peel, wash, and grate the carrot. Trim the celery stalk and cut it into cubes. 2. Sauté the onion and carrot in vegetable oil until softened, then add the celery and fry for 2 to 3 more minutes. 3. Put the millet in a bowl, cover with water, swish it around, and drain — rinse it a couple of times this way. 4. Pour the broth into a pot and bring it to a boil. Add the potatoes and millet and cook for 10 minutes from the time it returns to a boil. Add the bay leaves and peppercorns. 5. Wash the oyster mushrooms, trim the stem ends, and cut them into batons. Put the salted milk-caps in a colander and rinse them well under running water to wash off the excess salt. Let them drain, then cut them into batons too. 6. Now add the sautéed vegetables and the mushrooms to the soup. Season with salt to taste. Cook until the potatoes and millet are tender. Serve with a dollop of sour cream, a sprinkle of ground black pepper, and fresh parsley. Enjoy!

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
  • Sour cream with 30 % fat content - 340  kcal/100g
  • Sour cream of 25 % fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Pickled oyster mushrooms - 23  kcal/100g
  • Oyster mushrooms are fresh - 38  kcal/100g
  • Millet groats - 335  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Broth - 15  kcal/100g
  • Gorkushki - 19  kcal/100g
  • Celery stalk - 12  kcal/100g

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