Content
Mushroom soup is one of the most popular first courses. It can be prepared using different products and ingredients. Umbrella soup is a great option for those who like these mushrooms. To make the dish nutritious and tasty, you should familiarize yourself with the basic processing rules and cooking methods.
Preparing umbrella mushrooms for soup
First of all, you need to find out which mushrooms are suitable for soups. It is better to use fresh specimens, but you can take frozen or dried pieces.
Fresh mushrooms should be purchased during the summer season. It is recommended to select whole specimens without noticeable defects and damage. The fact that the mushroom is good is also indicated by the absence of a strong unpleasant odor. As a rule, take large specimens up to 30 cm high.
Separate the legs and caps before cooking. The lower part is not used for dishes, as it is very hard. Hats must be soaked in water, cleaned from dirt with a sponge or soft brush. Then they are recommended to be boiled in boiling water for 8-10 minutes, and then used as a component of the first courses.
How to cook umbrella mushroom soup
There are many simple recipes for mushroom umbrella soup. Therefore, everyone has the opportunity to choose and prepare a dish that meets individual preferences and wishes. In addition, it can be prepared not only from fresh fruit bodies, but also from frozen or dried preparations.
How to cook dried umbrella mushroom soup
This is a simple recipe for making a delicious soup from the ingredients available. The result is a first course with a rich flavor and aroma.
Ingredients:
- dried umbrellas - 100 g;
- onion - 1 head;
- carrots - 1 pod;
- potatoes - 3-4 pieces of medium size;
- vegetable oil - 3 tbsp. l .;
- salt, black pepper, bay leaf, herbs - to taste.
Fresh mushrooms smell nice together with a broken cap, resembling a nut
Cooking steps:
- Chopped carrots and onions are fried in a pan with vegetable oil.
- Remove the pan from the stove and set aside.
- Peel potatoes, wash, cut into cubes.
- Grind dried fruit bodies.
- Mix the remaining broth with 2 liters of ordinary boiled water, put on the stove, and bring to a boil.
- Add umbrellas, cook for 15 minutes.
- Introduce the chopped potatoes.
- After 10-15 minutes, when the potatoes are cooked, add the frying.
- Season with salt, add spices, cook for 5-7 minutes.
It is best to leave the finished dish to infuse for 30-40 minutes. After that, it will remain hot, but it will become more intense. It is served in deep bowls with herbs.
You can use an additional recipe:
How to make frozen umbrella soup
A dish made from frozen fruit bodies is no less tasty than fresh ones. This recipe will certainly delight you with its simplicity and excellent taste.
Ingredients:
- water - 2 l;
- frozen umbrellas - 150 g;
- carrots, onions - 1 each;
- potatoes - 2 pieces;
- vegetable oil - 2 tablespoons;
- dried dill - 3 tbsp. l .;
- salt to taste.
First of all, you need to put a pot of water on the stove, place the peeled and diced potatoes there.After that, you can start preparing the dressing.
Soup can be made from frozen and fresh umbrellas
Stages:
- Defrost the workpiece, wash the fruit bodies thoroughly with water, let it drain.
- Fry chopped carrots and onions in vegetable oil.
- Add chopped fruit bodies and fry the ingredients together until the excess liquid evaporates.
- The dressing is added to the potatoes, cooked together for 15 minutes.
- Add dry dill, salt and other spices to taste, stir thoroughly.
The ready-made soup is recommended to be served hot immediately after cooking. It can be served with sour cream or garlic sauce.
How to make soup with fresh umbrellas
To make umbrella mushroom soup, boil them first. Whole caps are heat treated. You need to cut them after they are cooked, and the liquid will drain from them.
Ingredients:
- umbrellas - 0.5 kg;
- potatoes - 6-7 pieces;
- onion - 2 large heads;
- carrots - 1 piece;
- water - 3 l;
- salt, spices, herbs - to taste.
In cooking, I use only mushroom caps
Preparation:
- Chop mushrooms, onions, grate carrots, fry together in oil.
- Peel and chop the potatoes, wash, add water and place on the stove.
- Bring to a boil, add fry.
- Cook the ingredients together for 20 minutes.
- Salt, add spices, herbs.
The soup should be served immediately after boiling. If left on for too long, the mushrooms can absorb liquid, making it too thick.
Umbrella soup recipes
There are many options for first courses with umbrellas. For example, you can make an appetizing creamy soup with the addition of cream.
You will need:
- potatoes - 6-7 pieces;
- fresh umbrellas - 300 g;
- onion - 1 head;
- cream - 200 ml;
- butter - 20 g;
- salt, spices - to taste.
You need to peel, cut the potatoes and put them to boil. At this time, finely chopped onions and mushrooms are fried in a pan. They are added to potatoes and boiled together, stirring regularly. When the ingredients are ready, you can make a cream soup.
Stages:
- Drain the broth into a separate container.
- Kill the boiled ingredients with a blender.
- Add broth and beat again until the desired consistency is obtained.
- Put the mixture on the stove, add salt, spices, cream.
Before serving, the soup can be garnished with herbs
The result should be a homogeneous creamy mass. Garnish with herbs before serving.
Another popular recipe involves the use of cheese. It turns out to be a very satisfying dish with a rich taste.
Ingredients:
- umbrellas - 300 g;
- potatoes - 300 g;
- chicken fillet - 200 g;
- onion - 1 head;
- processed cheese - 120 g;
- butter - 20 g;
- salt, pepper - to taste.
To prevent the soup from becoming too thick, you should only serve it hot.
Cooking steps:
- Cut the fillet, pour 1.5 liters of water, bring to a boil, cook for 20 minutes.
- While the chicken is boiling, peel and chop onions, potatoes, mushrooms.
- Fry the onions in a pan, add the fruit bodies, cook until the liquid evaporates.
- Place potatoes in boiling broth.
- Add roast to the composition.
- Cook for 10-12 minutes.
- Grate processed cheese, add to the composition, stir until completely dissolved.
- Salt, add spices.
Soup is served only hot, cold - it thickens and loses its taste. When serving, you can sprinkle with croutons.
An appetizing soup can be made in a slow cooker. Such a device will help reduce the time spent on cooking.
Ingredients:
- dried umbrellas - 50 g;
- potatoes - 5 pieces;
- onion - 1 head;
- medium-sized carrots - 1 piece;
- vegetable oil - 2 tbsp. l .;
- water - 1.5 l.
Mushrooms are high in fiber, protein, fat and carbohydrates.
Cooking method:
- Chop onions, carrots, cook for 5-8 minutes in the "Baking" mode.
- Add soaked fruit bodies and chopped potatoes.
- Pour the components with water, add vegetable oil, salt, spices to taste.
- Close the multicooker bowl, cook in the "Stew" mode for an hour and a half.
The dish turns out to be rich and aromatic. At the same time, it retains all the beneficial substances from the ingredients.
Calorie soup with umbrellas
Nutritional value depends on the composition. A regular broth with umbrellas and vegetables contains about 90 kcal per 100 g. If it is prepared with the addition of chicken fillet or processed cheese, the calorie content varies in the range of 160-180 kcal. Here, one should also take into account which fruit bodies were used for the dish. Dry and frozen are lower in calories than fresh.
Conclusion
Umbrella soup is a delicious dish that every mushroom lover will certainly appreciate. It can be prepared from both fresh and dried or frozen fruit bodies. The soup includes a minimum set of components, so it is easy to prepare. Various components go well with umbrellas, so you can cook different versions of soups at your own discretion.
