Mushroom soup puree is perfect for both adult and baby food. It is not only tasty and appetizing, but also very satisfying. Cooked in vegetable broth, it contains many minerals and trace elements.
Pick your recipe
You will need
-
- fresh mushrooms (porcini or champignons) 4
- onion:
- olive oil;
- butter;
- cream;
- potatoes;
- milk;
- carrot;
- flour;
- eggs
- salt;
- vegetable broth (optional).
Instruction manual
1
Rinse 600 grams of mushrooms or porcini mushrooms under cold water, transfer to a colander and let drain. Grind them with a blender or mince them.
2
Pour 1 tablespoon of butter into a saucepan, transfer chopped mushrooms, peeled whole medium-sized onion and carrots, cut into 2-3 parts. Put the pan on medium heat, cover and simmer mushrooms and vegetables for about 40-45 minutes. Then pour a glass of water and boil everything a little.
3
In a separate saucepan, fry 2 tablespoons of flour in 2 tablespoons of olive oil. Dilute flour with 1 liter of milk and 1 glass of water (vegetable broth), put the pan on the fire. Boil it. Add the stewed mushrooms, after removing the onions and carrots, and cook for another 20 minutes. Salt the soup to taste, season it with 2 beaten egg yolks and add a glass of cream. Turn off the heat after 5 minutes without boiling.
note
Be careful, for mashed soup, it is necessary to stew the mushrooms, not fry them.
Useful advice
Milk of 3.2% fat is best. For cooking, it is advisable to use non-stick cookware, cook the soup on low heat.