Honey mushrooms begin to collect at the end of August and end with the first autumn frosts. Soups can be cooked from both fresh and dried honey mushrooms, adding greens, various cereals or potatoes to the broth.
It is necessary
-
- For the first recipe:
- fresh mushrooms - 300 g;
- buckwheat - 3 tbsp. spoons;
- onion - 1 pc;
- salt to taste;
- sour cream - to taste;
- fresh herbs - 100 g.
- For the second recipe:
- boiled mushrooms - 200 g;
- celery root - 50 g;
- vegetable oil - 2 tbsp. spoons;
- potatoes - 200 g;
- beef broth - 800 g;
- oatmeal - 2 tbsp. spoons;
- salt to taste;
- parsley greens - 20 g;
- dill greens - 20 g.
- For the third recipe:
- dried mushrooms - 100 g;
- chicken broth - 800 g;
- potatoes - 3 pcs;
- butter - 2 tbsp. spoons;
- carrots - 1 pc;
- onion - 1 pc;
- thin vermicelli - 80 g;
- salt to taste;
- sour cream - to taste;
- croutons - 250 g.
Instructions
Step 1
In order to prepare soup from fresh mushrooms, take 300 grams of mushrooms, carefully sort out, cut the legs and wash. Cut them into small pieces and place them in a pot of water. Boil mushrooms for about 40 minutes, and then add 3 tablespoons of buckwheat. Chop one onion into cubes and add to the saucepan.
Step 2
Season with mushroom broth to taste and cook over low heat until cereal is tender. Pour the prepared soup into bowls, season with sour cream and sprinkle with fresh herbs.
Step 3
Make mushroom soup with oatmeal. To do this, rinse 50 grams of celery root in cold water, peel and chop into thin strips. Heat 2 tablespoons of vegetable oil in a skillet and fry the celery root in it until golden brown.
Step 4
Peel 200 grams of potatoes, wash and cut into small cubes. Pour 800 grams of beef broth into a saucepan, bring to a boil and add 2 tablespoons of oatmeal, fried celery root and 200 grams of boiled honey mushrooms. Cook the soup until the potatoes are soft, add salt if necessary, and when serving, sprinkle with chopped parsley and dill.
Step 5
To prepare a soup from dried honey mushrooms with noodles, put 100 grams of mushrooms in a saucepan, pour 1 liter of warm water and let stand for about 20 minutes. Then remove the mushrooms and cut them. Pour 800 grams of chicken broth into another saucepan, bring to a boil and add chopped mushrooms.
Step 6
Peel three potato tubers, cut into cubes and fry in butter until half cooked. Grate one large carrot on a coarse grater, and chop the onion head as finely as possible. Add vegetables to mushrooms, boil for 10 minutes, and then add 80 grams of pasta. Season the broth to taste and cook until the noodles are done. Serve the soup with sour cream and croutons.
