Properly cooked mushroom soup with cream – this is the real food of the gods! Very tasty, believe me. But there is one little hitch: not every housewife knows how to cook it correctly. Mistakes occur at any stage of cooking.
Well, let’s take one good recipe for soup and try to see where you can inadvertently do something wrong, and at the same time prepare something delicious for lunch.
Mushroom soup with cream
- dried forest mushrooms
- 100 g frozen portobello mushrooms
- beef broth
- 1 tooth. garlic
- 50 g butter
- 2 tbsp. l. olive oil
- 0.5 tbsp. buckwheat
- salt, pepper to taste
- greens to taste (dill and parsley)
- Throw dried mushrooms in boiling water for a few hours. Three hours will be just right. This water from under the mushrooms is a real treasure, it will give the taste to the whole dish. Some housewives are afraid to use it, because it is dirty. But we advise you to simply strain the broth through cheesecloth to rid it of possible grains of sand. There is nothing else there, believe me.
- Grate the carrots, finely chop the onion and crush a clove of garlic. Pass them in butter and olive oil. You need to add olive oil, because butter is very tasty, but it burns quickly. The addition of olive oil will prevent the rancid taste from appearing. Now add the frozen mushrooms and fry in a pan for a few minutes. Do not be afraid to use frozen mushrooms, they will still be cooked in the further process.
- Throw potato sticks, washed dried mushrooms and carrot-mushroom frying into the boiling broth. Bring to a boil and cook for 15 minutes. We cannot point out mistakes here, but we can recommend a recipe for a good broth.
- Add buckwheat. It would be nice for this soup to pre-heat it a little in a pan. Until a delicious aroma appears.
- Salt, pepper and cook until buckwheat is cooked. Add chopped greens. Dill and parsley, of course.
- At the very end, add the cream to the soup. Mix a little. Sour cream can also be used, but the cream dissolves well and gives the soup its unique flavor and texture.
Here’s a recipe you can try to make in the very near future. All the ingredients you need can be found in the supermarket next door. But now there will be no mistakes, and you can taste real mushroom soup.
By the way, this soup shouldn’t have a clear broth. Firstly, mushroom broth itself is not transparent. And, secondly, do not forget about frying, cream and herbs. Who needs this transparency? Ignore the restaurant soup, they use their secrets that are not useful for home cooking.
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Source : takprosto.cc