How to make mushroom soup from cherry: options. Mashed purée soup

Adherents of vegetarian food are aware that mushrooms may well replace meat, and when referred to oyster mushrooms, this version is 100% justified. They are delicious, inexpensive and extremely useful for our body. The first and second dishes are prepared from them, which differ in exquisite aroma and unmatched taste.

Oyster mushrooms are bred on an industrial scale and are delivered to stores quite fresh. Despite artificial cultivation, mushrooms have a whole set of useful properties. Experts assure that their regular consumption can prevent (stop) the development of malignant formations and all thanks to the content in their composition of pervorin (a rare enzyme).

In addition, they are rich in a whole range of vitamins, minerals and trace elements. With all the virtues, this fungus is also dietary. On 100 g of the product there is only 38 kcal. Of these, excellent pie fillings, salads, roasts, sauces and soups are obtained. Today, dear readers, we will try to prepare a hearty and fragrant soup of cherries with the addition of various ingredients.

The first recipe: with potatoes and mushrooms

When choosing mushrooms, pay attention to the date of manufacture, appearance and smell. Do not hesitate to smell and feel the product. Manufacturers often pack it in food film, so that the mushrooms do not deteriorate. Unfair sellers sometimes interrupt the dates and sell low-quality, long-overdue products that pose a health hazard. Be carefull!

To prepare soup with mushroom from the mushrooms, you need to buy the following set of ingredients: potatoes (five pieces - small), onion, carrots, mushrooms (three hundred grams), sour cream (a couple of spoons), a piece of butter, a drop of vegetable oil, celery, A bunch of dill and parsley.

Prepare first our products. We rub the carrots on a grater, cut the potatoes with thin straws (not in principle), shink onions, parsley and celery. In boiling water (three liters) throw potatoes, celery and parsley. Pass the onions and carrots on cream and vegetable oil.

After the vegetables in the frying pan have acquired a golden hue, put the mushrooms cut into slices and fry them a little. Then put this mass in a pan with potatoes and boil for five minutes. Soup of veshenki when serving on the table do not forget to fill with sour cream and sprinkle with dill. Elegant dish amazing amazing taste.

The second recipe: with white wine and yolks

Ingredients : fresh mushrooms (five hundred grams), butter (slice), garlic cloves, onions, tomato paste (two spoons), three yolks, white wine (one hundred grams), cheese (one hundred grams), a bunch of parsley.

Cooking soup of mushrooms

Oyster mushrooms and cut. Chop onion, chop finely garlic. Pour the vegetable oil in the saucepan and put a piece of butter, in this mixture, fry the onions. A little later add the mushrooms and garlic - put out the products.

After a few minutes pour wine, a little water and put tomato paste. At your discretion, add spices - boil for 15 minutes. In a separate bowl, beat the raw yolks, add grated cheese and shredded parsley to them. Pour a thin trickle into the saucepan with soup and cook for 5 minutes. To serve with bread crumbs or black bread.

The third recipe: with melted cheese

The next option will be with melted cheese. The dish has a delicate flavor and exquisite aroma. It is very nutritious, despite the simple ingredients. It is prepared literally in 20 minutes.

The soup consists of: fresh mushrooms (two hundred grams), processed cheese (two hundred grams), potatoes (three pieces), one stalk of leeks, green onions, dill, garlic, a liter of broth or purified water.

Peeled potatoes cut and set to cook. Fry the chopped leeks, and then add oyster mushrooms. How to cook soup with vegetables, you probably know very well, so we will not explain how long it takes to cook potatoes and fry onions.

Grated cheese to add to the potatoes - do not forget to stir until it completely melts. Then put fried mushrooms with onions and chopped dill. Give a little paw, serve hot.

The fourth recipe: with mushrooms and noodles

A thick soup of rye bread is the first dish. It is nutritious, nourishing and quickly saturates the body. Nobody will remain hungry.

A set of products : three hundred grams of fresh peanuts, noodles (three large spoons), carrots, onions, bell peppers, parsley, dill, a liter of water, black pepper, salt.

Shred the onion, throw it in a frying pan, fry until ruddy, and then put grated carrots. Bring water to a boil, add salt and put noodles in it - cook for 5 minutes. Then drain the water and set aside.

We pour water into a clean pan, give it a boil, spread the fried vegetables with chopped mushrooms. Leave on fire for 10 minutes, then let down the boiled noodles, a little greens and pepper, cut into thin strips. Bon Appetit!

Fifth recipe: cream soup with cauliflower

Ingredients : onion, potatoes (half a kilogram), three cloves of garlic, fresh mushrooms (three hundred grams), cauliflower (cabbage), butter (50 g), salt, greens (coriander, dill), milk (four glasses).

At the bottom of the pot, put the cabbage and potatoes cut into inflorescences - pour water and put on a stove. Boiled products are pulled out of the water, a little cauliflower inflorescence is set aside, the rest of the vegetables put in a clean cup. Fry the onions with mushrooms and garlic. A little cherries (fried), too, put aside.

Boil the milk, put fried it with onion and garlic mushrooms, butter and a little salt, beat with a mixer until a thick mass. Put oyster mushrooms and cabbage into this consistency, then cook for three minutes. When serving, sprinkle with chopped greens. The most delicate milk soup of mushrooms makes your menu diverse and delivers an unthinkable pleasure.

Sixth recipe: in English

Ingredients : oyster mushrooms (four hundred grams), 1.5 liters of chicken broth, spices to taste, garlic toasts, carrots and onions.

For sauce : butter (three large spoons), four eggs, flour (three table spoons), half a liter of cream.

In this recipe, only hats are used because they are more tender and fleshy. They need to be cut into strips and fried in a frying pan along with onions and carrots to caramel color. Put the food in boiling broth and cook for about 20 minutes.

Make the sauce : add the softened butter to the cream. In another bowl, beat the eggs and pour in the cream. Lightly heat on fire and pour in a thin trickle of flour, stirring constantly. If during this process lumps are formed, then the mixture must be filtered. Sauce pour into broth and cook for 7 minutes. Serve by sprinkling the soup of greens with greens and croutons.