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Mushroom soup is one of the most popular first courses. It can be prepared using different products and ingredients. Umbrella soup is an excellent option for those who love these mushrooms. To make the dish nutritious and tasty, you should familiarize yourself with the basic rules of processing and cooking methods.
Preparing umbrella mushrooms for making soup
First of all, you need to find out which mushrooms are suitable for soups. It is better to use fresh specimens, but you can use frozen or dried preparations.
Fresh mushrooms should be purchased in the summer season. It is recommended to select intact specimens without noticeable defects or damage. The fact that the mushroom is good is also indicated by the absence of a sharp unpleasant odor. As a rule, large specimens up to 30 cm high are taken.
Before cooking, you need to separate the stems and caps. The lower part is not used for dishes, as it is very hard. Hats need to be soaked in water and cleaned of dirt with a sponge or soft brush. Then it is recommended to boil them in boiling water for 8-10 minutes, after which they are used as a component of first courses.
How to cook umbrella mushroom soup
There are many simple recipes for mushroom soup made from umbrellas. Therefore, everyone has the opportunity to choose and prepare a dish that matches their individual preferences and wishes. In addition, it can be prepared not only from fresh fruit bodies, but also from frozen or dried preparations.
How to make soup from dried umbrella mushrooms
This is a simple recipe that allows you to cook a delicious soup from available ingredients. The result is a first dish with a rich taste and aroma.
Ingredients:
- dried umbrellas – 100 g;
- onion – 1 head;
- carrots – 1 pod;
- potatoes - 3-4 medium-sized pieces;
- vegetable oil – 3 tbsp. l.;
- salt, black pepper, bay leaf, herbs - to taste.
Fresh mushrooms smell pleasant when the cap is broken, reminiscent of a nut
Cooking steps:
- Chopped carrots and onions are fried in a frying pan with vegetable oil.
- Remove the pan from the stove and set aside.
- Peel the potatoes, wash them, cut them into cubes.
- Grind the dried fruit bodies.
- Mix the remaining broth with 2 liters of regular boiled water, put on the stove, and bring to a boil.
- Add umbrellas, cook for 15 minutes.
- Add chopped potatoes.
- After 10-15 minutes, when the potatoes are cooked, add frying.
- Add salt, add spices, cook for 5-7 minutes.
It is best to leave the finished dish for 30-40 minutes. After this, it will remain hot, but will become richer. It is served in deep plates with herbs.
You can use an additional recipe:
How to make soup from frozen umbrellas
A dish made from frozen fruit bodies is no less tasty than from fresh ones. This recipe will certainly delight you with its simplicity and excellent taste.
Ingredients:
- water – 2 l;
- frozen umbrellas – 150 g;
- carrots, onions - 1 piece each;
- potatoes - 2 pieces;
- vegetable oil – 2 tablespoons;
- dried dill - 3 tbsp. l.;
- salt - to taste.
First of all, you need to put a pan of water on the stove and place the peeled and diced potatoes in it. After this, you can start preparing the dressing.
Soup can be prepared from frozen and fresh umbrellas
Stages:
- Defrost the workpiece, wash the fruiting bodies thoroughly with water, and allow to drain.
- Fry chopped carrots and onions in vegetable oil.
- Add the chopped fruit bodies and fry the ingredients together until the excess liquid evaporates.
- Add the dressing to the potatoes and cook together for 15 minutes.
- Add dry dill, salt and other spices to taste, stir thoroughly.
It is recommended to serve the finished soup hot immediately after cooking. It can be served with sour cream or garlic sauce.
How to make soup from fresh umbrellas
To make soup from umbrella mushrooms, you need to boil them first. Whole caps are subjected to heat treatment. They need to be cut after they are cooked and the liquid has drained from them.
Ingredients:
- umbrellas – 0.5 kg;
- potatoes – 6-7 pieces;
- onion – 2 large heads;
- carrots – 1 piece;
- water – 3 l;
- salt, spices, herbs - to taste.
When preparing this dish I use only mushroom caps.
Preparation:
- Chop mushrooms, onions, grate carrots, fry together in oil.
- Peel and cut the potatoes, wash, add water and put on the stove.
- Bring to a boil, add frying.
- Cook the ingredients together for 20 minutes.
- Salt, add spices and herbs.
The soup should be served immediately after it is cooked. If you leave it too long, the mushrooms can absorb the liquid, causing it to become too thick.
Umbrella Soup Recipes
There are many options for first courses with umbrellas. For example, you can make a delicious cream soup with the addition of cream.
You will need:
- potatoes – 6-7 pieces;
- fresh umbrellas – 300 g;
- onion – 1 head;
- cream – 200 ml;
- butter – 20 g;
- salt, spices - to taste.
It is necessary to peel, cut the potatoes and put them to boil. At this time, finely chopped onions and mushrooms are fried in a frying pan. They are added to the potatoes and cooked together, stirring regularly. When the ingredients are ready, you can make cream soup.
Stages:
- Pour the broth into a separate container.
- Blend the boiled ingredients with a blender.
- Add broth and whisk again until desired consistency is achieved.
- Place the mixture on the stove, add salt, spices, cream.
Before serving, the soup can be decorated with herbs
The result should be a homogeneous creamy mass. Before serving, decorate with herbs.
Another popular recipe involves the use of cheese. It turns out to be a very satisfying dish with a rich taste.
Ingredients:
- umbrellas – 300 g;
- potatoes – 300 g;
- chicken fillet – 200 g;
- onion – 1 head;
- processed cheese – 120 g;
- butter – 20 g;
- salt, pepper - to taste.
To prevent the soup from becoming too thick, serve it only hot.
Cooking steps:
- Cut the fillet, add 1.5 liters of water, bring to a boil, cook for 20 minutes.
- While the chicken is cooking, peel and chop the onions, potatoes, and mushrooms.
- Fry the onion in a frying pan, add the fruiting bodies, cook until the liquid evaporates.
- Place potatoes into boiling broth.
- Introduce roasting into the composition.
- Cook for 10-12 minutes.
- Grate the processed cheese, add to the mixture, stir until completely dissolved.
- Salt and add spices.
The soup is served only hot; when served cold, it thickens and loses its taste. When serving, you can sprinkle with crackers.
An appetizing soup can be made in a slow cooker. This device will help reduce the time spent on cooking.
Ingredients:
- dried umbrellas – 50 g;
- potatoes - 5 pieces;
- onion – 1 head;
- medium-sized carrots - 1 piece;
- vegetable oil – 2 tbsp. l.;
- water – 1.5 l.
Mushrooms contain a lot of fiber, proteins, fats and carbohydrates
Cooking method:
- Chop the onion and carrots and cook for 5-8 minutes in the “Baking” mode.
- Add soaked fruit bodies and chopped potatoes.
- Pour water over the ingredients, add vegetable oil, salt, and spices to taste.
- Close the multicooker bowl and cook in the “Stew” mode for an hour and a half.
The dish turns out rich and flavorful. At the same time, it retains all the beneficial substances from the ingredients.
Calorie content of soup with umbrellas
Nutritional value depends on the composition. A regular broth with umbrellas and vegetables contains about 90 kcal per 100 g. If it is prepared with the addition of chicken fillet or processed cheese, the calorie content varies between 160-180 kcal. Here you should also take into account which fruiting bodies were used for the dish. Dry and frozen are lower in calories than fresh.
Conclusion
Umbrella soup is a delicious dish that every mushroom lover will certainly appreciate. It can be prepared from fresh, dried or frozen fruit bodies. The soup includes a minimal set of ingredients, so it is easy to prepare. A variety of ingredients go well with umbrellas, so you can prepare different versions of soups at your own discretion.
