Liquid first courses are quite familiar and common as an optimal, hot and nutritious first course. Unfortunately, puree soup is rarely found on the menu, but meanwhile, cooking it quickly and easily.
Pick your recipe
You will need
- - bread - 200 g;
- - mushrooms - 400 g;
- - potatoes - 3 pcs.;
- - onions - 1 pc.;
- - sour cream - 100 g;
- - cream - 0.5 cups;
- - butter - 100g;
- - garlic - 4 cloves;
- - vegetable oil - 3 tbsp;
- - nutmeg;
- - parsley;
- - Bay leaf;
- - salt;
- - pepper;
- - vegetable broth - 400 ml.
Instruction manual
1
Cook croutons. To do this, cut the bread with small diamonds with a thickness of 7-10 mm. Chop the garlic with a knife or mince through garlic gum. In a deep frying pan, heat a little vegetable oil and lightly fry the garlic in it, then put the bread. Fry crackers until golden brown.
2
Boil potatoes until cooked in pre-salted water seasoned with bay leaves. Grind in a blender until mashed.
3
Wash the mushrooms with running water, cut into small thin plates. Chop onions. In a deep frying pan, heat the butter and fry the mushrooms and onions in it until tender. Season cooked mushrooms to taste with salt and ground pepper.
4
Pour the vegetable broth into a small saucepan. Put mashed potatoes and cream in it. Mix everything well, season to taste and heat over low heat. It should turn out to be a fairly thick, saturated mashed soup. If, in your opinion, it is liquid, pour 1-2 tbsp of flour and mix well.
5
Mix the cooled mushrooms with sour cream. From the received forcemeat, form small meatballs or cutlets. Put in the refrigerator. Finely chop the parsley.
6
Pour the prepared soup into plates, garnish with chopped herbs. Put several mushroom meatballs on each plate. Serve garlic croutons on a shared platter.