Food in a multicooker turns out to be like it was tormented in a village stove, preserving all the nutrients and valuable moisture. This is very important for both second and first courses, for example, a rich mushroom puree soup.
Mushroom cream soup in a slow cooker
Ingredients:
- 500 g of champignons;
- 200 g honey agarics;
- 40 g of dried porcini mushrooms;
- 2, 5 tbsp. water;
- 1 tbsp. 20% cream;
- 2 onions;
- 3 cloves of garlic;
- 1/4 tsp ground black pepper;
- salt;
- vegetable oil.
Fresh mushrooms can be replaced with frozen ones in the same quantity. In this case, it is better if they are already cut.
Soak mushrooms and mushrooms in cold water for 1 hour. After half of this time, pour boiling water over the dried boletus in a separate bowl and leave to soak for the remaining half hour. Rinse all mushrooms under running water and chop finely.
Set the multicooker to the "Baking" mode, turn it on and pour some vegetable oil into the bowl. Peel and chop the onion and garlic. Throw vegetables in heated oil and fry until transparent, then put all the mushrooms there and mix everything thoroughly. Close the lid and simmer the contents of the container for 35 minutes.
Pour the mushroom roast with water, add pepper and 0.5 tsp. salt. Stir everything and cook, covered for another 40 minutes. Then drain the excess liquid if it is still in the pot. Place the ready-made mushrooms in a blender bowl, beat until smooth, dilute with cream and return back to the multicooker. Select the "Warm" mode and simmer the puree soup for 20 minutes. Add salt if necessary, pour into bowls and serve with wheat croutons and herbs.
Creamy mushroom soup in a slow cooker
Ingredients:
- 300 g of champignons;
- 30 g of dry forest mushrooms;
- 2 tbsp. water;
- 1 liter of milk;
- 1 carrot;
- 1 onion;
- 75 g of hard cheese;
- 50 g butter;
- salt;
- ground black pepper.
Soak dried forest mushrooms in a glass of hot water for 20-30 minutes. Throw them in a colander or sieve and cut, save the infused liquid. Wash the mushrooms and cut each into several slices. Remove the husk from the onion and chop it into small cubes, chop the carrots into strips using a knife.
To increase the thickness of the soup, you can add a spoonful of flour to the frying.
Set the device to the Multi Cook mode, set the temperature to 160oC and sauté the onions and carrots in butter for 5 minutes. Add mushrooms there and fry, stirring occasionally, for another 7-10 minutes. Combine milk with water and mushroom infusion and pour over the cooking fry. Bring the liquid to a boil and simmer for 5-7 minutes. Season it with salt and pepper to taste.
Cool the soup and grind it in a blender or food processor, then reheat in a multicooker at the same temperature. Divide it into portions and place in each grated cheese just before serving.
