Among lovers of delicious food, there are hardly any people who are indifferent to mushrooms. Indeed, from these gifts of the forest, you can prepare so many truly mouth-watering and satisfying dishes that it’s difficult to list everything. A rich boil of mushrooms is especially good, which is easy to prepare and eats with pleasure.
Ordinary chowder
It is to her, known since time immemorial, that we dedicate our culinary article. After all, "stewing hot" is always good for the stomach. This was well understood by our ancestors, and therefore knew how to boil the liquid, but rich first, from the minimum of products at hand. This mushroom soup should be sparse, with a lot of broth, as indicated by the name of the type of dish. And we will cook it like that.
You will need approximately 40-50 g of flour and butter, 2 large chicken eggs and 300 g of fresh mushrooms. Clean, wash, chop finely and fry until cooked. Stick a little. Melt the butter separately in a frying pan and fry the flour in it until golden brown. Whisk the eggs with a whisk and pour them into the flour, mix. You have the basis on which the mushroom soup is cooked. Pour cold water into the pan, put the egg and flour mixture there. When the contents of the pan boil, add the mushrooms. Boil the soup for 25 minutes on low heat, salt in the end to taste, pepper. Such a mushroom stew is seasoned with finely chopped green onions and thick sour cream. It is exceptionally good with warm brown bread or garlic wheat crackers. Give it a try!
A rich chowder
Another dish, very popular, by the way, in Western European restaurants that practice Eastern Slavic cuisine and Russian, in particular, can also become a regular guest at your dining table. This is also mushroom stew, the recipe of which was in great demand and success in the most famous taverns of St. Petersburg and Moscow of the 19th century. Strange as it may seem, the Russian nobility, who usually preferred foreign delicacies over domestic ones, loved this seemingly unremarkable soup. Most likely, this is because the mushroom chowder with pearl barley in question is perfectly absorbed by the body, has a beneficial effect on the entire gastrointestinal tract, low-calorie and nutritious at the same time, perfectly nourishes and retains a feeling of satiety for a long time.
What is needed for her? A pound of fresh mushrooms, best of all mushrooms, about 100-120 g of pearl barley, 1-2 medium carrots, 1 onion and a few potatoes.
The two main components of the soup - cereals and mushrooms - boil separately until tender. Remove the champignons with a slotted spoon and chop into large pieces, and do not pour the broth from them, it will still be needed. Cut the vegetables into small cubes. Chop the onion in half rings. Put it in the broth, add vegetables, porridge, let it boil, salt and cook until tender. Add mushrooms at the very end. Mushroom stew with champignons with sour cream or cream is served on the table.
Potato Chowder with Roots
If before that we focused on national Russian cuisine, now we will pay attention to the Czechoslovakian. The fact is that Slovaks and Czechs have mushroom stew with cream - the same traditional dish as Russian cabbage soup, and Ukrainians borscht. Anyway, it’s interesting and informative to learn about the culinary preferences of other nations!
So what exactly do you need for cooking? 1-2 carrots, a piece of celery and parsley roots, a little caraway seeds, 2 onions, 250 g of potatoes, 20 g of dried mushrooms, 2 tablespoons of flour, a few cloves of garlic, salt to taste. Refueling requires 200 g of cream.
Thin the onions, carrots and roots into thin strips. Fry them in butter until soft. Soak the mushrooms in advance for 4-5 hours. Then boil and chop. Cut the potatoes into slices and cook until half cooked in mushroom broth. Fry the flour, and then add the mushrooms, onion frying, caraway seeds and simmer for 10 minutes. Put everything in the soup, put the garlic, chopped and mixed with salt (to taste). Pour in the cream, let it boil and remove from heat. Sprinkle with chopped herbs before serving.
Millet Chowder with Mushrooms
Let's go back to the domestic culinary sources. Among the different types of mushroom stews, millet soup is far from the last place
. It is so fragrant, appetizing, satisfying that there is such a dish - a real pleasure.
Ingredients : 100 g of fresh mushrooms, 50 g of millet, 1 medium onion, butter for frying, sour cream and herbs for dressing. Salt and greens are also required.
Rinse the millet well to wash off the bitter coating from the cereal. Chop the mushrooms finely. Put both ingredients in a saucepan and cook over low heat. Cut onions in half rings and fry in oil. About 10 minutes before turning off the soup, put in it a few bay leaves and fry, salt to taste. Wonderful such a stew with sour cream, which do not spare!
Barley stew
The next variety of mushroom soup is barley soup with forest products. She is happy to be included in the weekly menu of the hostess, taking care that the family ate varied, wholesome and delicious.
Soup is cooked
in meat broth.The recipe for the soup is as follows: take 250-300 g of fresh mushrooms, wash, peel, cut into small pieces. Chop 1 onion. In a pan, melt a few tablespoons of butter, put onions and mushrooms and simmer until almost done, salt to taste. Separately, pour several tablespoons of barley groats in a soup pot , let it boil for about 15 minutes. Next, put sliced potatoes (2 medium-sized). After another 5-7 minutes, add the mushrooms and sliced tomato. Salt, if necessary, add a few bay leaves and chopped meat from the broth in small pieces. Let it cook for another 10 minutes and turn it off. Chop the greens of parsley and dill, put it in each plate with a stew, season with sour cream. Serve the chowder with spicy croutons grated with garlic.
Milk Chowder
And again, international culinary recipes. This time we will talk about the Baltic delights, in particular about milk mushroom soup. You need half a liter of fresh milk, about 250-300 g of meat broth, a little butter, 130 g of fresh mushrooms, a few potatoes, onion, a little dill. Cut the potatoes into slices and boil in salted broth. Cut the mushrooms into slices, onion in half rings, simmer everything in butter until almost ready. Transfer them to the boiled potatoes, let it boil over low heat for 5 minutes. Then pour in the milk, let it boil again, add salt, put chopped dill and turn it off. True, a great dish?