Mushrooms are an amazing product that can not be attributed to either vegetables, or fruits, or plants in principle. This is a separate group in the biological table, which has a number of features. They have a unique taste, especially if cooked properly. Mushrooms are fried, stewed, baked, and the product also makes an excellent soup. The article will present a recipe for saffron mushrooms soup, consider some of its variations, as well as add cooking tips.
Ingredients
To make saffron mushroom soup, we need a classic set of products:
- mushrooms;
- potatoes;
- bulb onions;
- carrot;
- greens;
- salt pepper.
How many ingredients are needed in quantity depends on the volume of the selected dishes. It is important that the mushrooms are not "lost" among the other vegetables, so it is better to take a little more than potatoes.
The classic recipe for saffron mushrooms does not involve experimentation, so choose greens and parsley from greens.
Cooking
Prepare vegetables before starting all work. Wash and peel potatoes, onions and carrots. Then cut the first into medium cubes, finely chop the second, and grind the third. Wash the mushrooms, remove a specific coating from the hat, check the product for the presence of worms. To make them completely safe, it is better to hold saffron mushrooms in boiled water for about an hour. Then cut into medium sized pieces.
When everything is ready, get to work:
- Pour water into the pan, approximately 2/3 of the total volume. As soon as the liquid boils, pour potatoes and mushrooms into the container. Salt to taste, stir.
- While the base is cooked, make the frying of onions and carrots. Use very little oil, otherwise the camelina soup will turn out to be greasy.
- When the potatoes and mushrooms are almost ready, put the carrots and onions in the pan, put the pan on medium heat and cook for about 10 minutes.
- It remains to add herbs and spices. Close the container with a lid and let it brew for 10-15 minutes.
Mushroom mushroom soup is ready. It will have a pleasant aroma and delicate taste. The dish can be called dietary, because in addition to frying oil, there are no high-calorie foods in it. It goes well with sour cream. Bon Appetit!
With eggs
This option is not much different from the main recipe for mushroom soup (see the photo of the options for ready meals in the article), because the ingredients remain the same, with the exception of eggs. But here the way of cooking will change, due to which the taste will also change.
- Fry onions and carrots in a saucepan or other deep dish for about 2-3 minutes. After the first product becomes transparent, pour mushrooms into the container, mix and fry for about 10 minutes, periodically tossing and turning with a spatula.
- When the mushrooms become half ready, sprinkle with flour, salt and pepper. After 2 minutes, pour the mixture with hot water and cook for about 10-15 minutes.
- To almost ready mushrooms add potatoes and cook the soup until it is ready. A couple of minutes before completion pour in pre-beaten eggs. It is important not to stop stirring the contents with a spoon, otherwise you will get one big egg ball. Add greens, if desired garlic. Cover and insist 15 minutes.
The dish will turn out to be rich, thick and very fragrant due to fried mushrooms. Sour cream adds taste - a product that matches perfectly with mushrooms. Fresh herbs complete the treat.
Unusual recipe
Typically, a classic soup, whether it is mushroom, borsch or any other, is prepared according to a standard recipe from a familiar set of products: potatoes, onions, carrots. But have you tried a soup of 3 ingredients, and even with mashed potatoes?
For this recipe you will need:
- saffron mushrooms (preferably salted);
- potatoes;
- butter;
- wheat flour;
- broth (mushroom).
Mushrooms must be subjected to heat treatment before cooking, so the broth should be the second var (the first time it is recommended to drain the liquid).
- Wash, peel and boil potatoes. Do not forget to slightly salt, otherwise it will be too fresh. Grate, like potato pancakes. It should be something like mashed potatoes.
- Cut the mushrooms into strips or slices of medium size, before washing well. Melt the butter in a heated frying pan, then put the mushrooms in a bowl and fry them until almost done. The product should slightly drain the juice. Before completing the roasting, lightly sprinkle with flour, mix and turn off after 2 minutes.
- Put potatoes and fried mushrooms in a pot with boiling broth. Cook until cooked, stirring occasionally.
The saffron soup is ready! Serve with fresh herbs and sour cream. Although it does not have onions and carrots, it will be incredibly tasty and aromatic.
Cooking Tips
If you think the soup is too thin, add a handful of cereals. Barley or millet is good.
Sliced mushrooms begin to turn green after 20 minutes, so to avoid spoiling a beautiful product, grind it immediately before adding to the dish.
To protect yourself from parasites from fresh mushrooms, before use, they should be boiled for about an hour or left in saline.
Mushrooms love butter. The soup will become even tastier if you fry it on it, and not on the vegetable.
If you add a little spices, the aroma of camelina will be pronounced. They go well with coriander, bay leaves and allspice black pepper.
Universal dish
Fragrant delicious saffron soup can be served not only on a daily meal, but also on a festive table. It is light, but at the same time satisfying. The delicacy is quite suitable for the main course or an unusual snack. Original serving will stimulate appetite and surprise guests.
It’s very convenient that the dish is low-calorie, so it’s better not to find snacks for losing weight. Try to make mashed soup by whipping all the vegetables into a homogeneous mass. Add sour cream - and voila! The most delicate delicacy is ready.