Honey mushrooms begin to collect in late August and end with the first autumn frosts. Soups can be cooked both from fresh and dried honey mushrooms, adding greens, various cereals or potatoes to the broth.
Pick your recipe
You will need
-
- For the first recipe:
- fresh mushrooms - 300 g;
- buckwheat - 3 tbsp. spoons;
- onion - 1 pc;
- salt to taste;
- sour cream - to taste;
- fresh greens - 100 g.
- For the second recipe:
- boiled mushrooms - 200 g;
- celery root - 50 g;
- vegetable oil - 2 tbsp. spoons;
- potatoes - 200 g;
- beef broth - 800 g;
- oatmeal - 2 tbsp. spoons;
- salt to taste;
- parsley - 20 g;
- dill greens - 20 g.
- For the third recipe:
- dried honey mushrooms - 100 g;
- chicken stock - 800 g;
- potatoes - 3 pcs;
- butter - 2 tbsp. spoons;
- carrots - 1 pc;
- onion - 1 pc;
- thin vermicelli - 80 g;
- salt to taste;
- sour cream - to taste;
- croutons - 250 g.
Instruction manual
1
In order to make soup from fresh honey mushrooms, take 300 grams of mushrooms, carefully sort, cut the legs and wash. Cut them into small pieces and put in a pot of water. Cook mushrooms for about 40 minutes, and then pour 3 tablespoons of buckwheat. Chop one onion into cubes and add to the pan.
2
Salt mushroom broth to taste and cook until cooked cereals over low heat. Pour the finished soup into plates, season with sour cream and sprinkle with fresh herbs.
3
Make mushroom soup with oatmeal. To do this, wash 50 grams of celery root in cold water, peel and chop with a thin straw. In a pan, heat 2 tablespoons of vegetable oil and fry the celery root on it until golden brown.
4
Peel 200 grams of potatoes, wash and cut into small cubes. Pour 800 grams of beef broth into a pan, bring to a boil and add 2 tablespoons of oatmeal, roasted celery root and 200 grams of boiled mushrooms. Cook the soup until the potatoes are soft, salt if necessary, and sprinkle with chopped parsley and dill when serving.
5
To make a soup of dried honey mushrooms with noodles, put 100 grams of mushrooms in a saucepan, pour 1 liter of warm water and let stand for about 20 minutes. Then take out the mushrooms and cut. Pour 800 grams of chicken broth into another pan, bring to a boil and add chopped mushrooms.
6
Peel three potato tubers, cut into cubes and fry in butter until half-cooked. Grate one large carrot on a coarse grater, and chop the onion head as finely as possible. Put vegetables to the mushrooms, boil for 10 minutes, and then add 80 grams of pasta. Salt the broth to taste and continue cooking until the vermicelli is cooked. Serve soup with sour cream and croutons.