Mushroom puree soup is loved not only by adults, but also by children. This Scandinavian dish has a homogeneous consistency and a unique aroma, it turns out to be light and delicate. For its preparation, you can choose any mushrooms, including champignons and porcini.
It is necessary
- -200 g of porcini mushrooms;
- -2 potatoes;
- -200 ml cream;
- -1 onion;
- -2 cloves of garlic;
- -1 carrots;
- -dried white bread;
- - vegetable oil for frying.
Instructions
Step 1
Mushroom puree soup is good for everyone, even for those who follow a diet and keep fit. And before serving, croutons are added to it. For this dish, you can choose any mushrooms: fresh, dried and frozen. But before adding to the broth, they need to be properly prepared. Fry the frozen ones in a pan to evaporate all the liquid, and soak the dried ones in water for 3-4 hours or in milk for 10 hours.
Step 2
Another rule for making such a soup is when to add cream. They are poured at the very end, and after that the soup cannot be boiled, otherwise the product will curl up. Cream can be of any fat content - from 10 to 30%, but it must be fresh.
Step 3
Water is poured into a saucepan and put on fire. In the meantime, it is warming up, vegetables are being prepared: the onions are cut into cubes, the carrots are chopped on a fine grater, and the garlic is passed through a press, and then everything is put in a pan and fried. The potatoes are cut into small cubes and boiled for 15 minutes.
Step 4
Mushrooms are fried in the same pan and poured over the potatoes, boiled for another 5 minutes and the rest of the vegetables are added. When all the products are ready, grind them with a blender, bring to a boil again, add cream and immediately remove from heat. Let the soup brew under the lid for 10 minutes, pour it into plates and add crackers. You can also sprinkle the dish with grated cheese.
