Liquid first courses are fairly familiar and common as an optimal, hot and nutritious first course. Unfortunately, at the same time, puree soup is rarely found on the menu, and meanwhile, it is quick and easy to prepare it.
It is necessary
- - bread - 200 g;
- - mushrooms - 400 g;
- - potatoes - 3 pcs.;
- - onion - 1 pc.;
- - sour cream - 100 g;
- - cream - 0.5 cups;
- - butter - 100g;
- - garlic - 4 cloves;
- - vegetable oil - 3 tablespoons;
- - nutmeg;
- - parsley;
- - Bay leaf;
- - salt;
- - pepper;
- - vegetable broth - 400 ml.
Instructions
Step 1
Prepare croutons. To do this, cut the bread into small diamonds 7-10 mm thick. Chop the garlic with a knife or pass through a garlic press. In a deep skillet, heat some vegetable oil and lightly fry the garlic in it, then add the bread. Fry the crackers until golden brown.
Step 2
Boil the potatoes until tender in salted water seasoned with bay leaf. Grind with a blender until fluffy.
Step 3
Wash the mushrooms with running water, cut into small thin slices. Chop the onions. Heat the butter in a deep skillet and fry the mushrooms and onions in it until tender. Season the cooked mushrooms to taste with salt and ground pepper.
Step 4
Pour the vegetable stock into a small saucepan. Place the mashed potatoes and cream in it. Mix everything well, season to taste and heat over low heat. You should make a fairly thick, rich puree soup. If, in your opinion, it is liquid, add 1-2 tablespoons of flour and mix well.
Step 5
Mix the cooled mushrooms with sour cream. Form small meatballs or cutlets from the minced meat obtained. Put it in the refrigerator. Chop the parsley finely.
Step 6
Pour the prepared soup into bowls, garnish with chopped herbs. Place several mushroom balls in each plate. Serve the garlic croutons on a shared platter.
