Composition / ingredients
Step-by-step cooking
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It's enough just to cook a regular vegetable soup and add a couple of fresh mushrooms to it - for flavor.
To make mushroom soup, you will need small champignons. They need to be washed, and then finely crumbled. After putting out the champignons in butter, add a spoonful of flour to them. Then pour all this pre-cooked vegetable broth and boil everything a little. Then chop the mushrooms in a blender and add a little milk or cream to them.
Now we don't have to boil soup anymore. We will limit ourselves only to warming it up. By the way, soups from forest mushrooms turn out to be especially fragrant and rich.
If you cook soup from dried mushrooms. Then you need to soak them for 3-4 hours. Then boil them in the same water, stirring all the time. When the mushrooms are ready, strain the broth, put carrots, parsley and onions in it, which we will first finely chop and fry in oil. As soon as the soup boils, you can put pasta in it (preferably vermicelli!). Now make sure that the pasta does not spread, but is slightly firm.
We will put chopped mushrooms in the ready-made soup. We serve it on the table with sour cream.
Calorie content of the products possible in the composition of the dish
- Onion - 41 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
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vermicelli - 371 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Parsley root - 49 kcal/100g
