Description
The honey season is in full swing. Now until November our forests strewn with autumn mushrooms, it is those who have scaly cap, a thick fleshy stem and a lovely smell. Offer you our favorite soup from these mushrooms!
Ingredients
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Mushrooms
-
Potatoes
4 piece
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Carrots
1 piece
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Onion
1 piece
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Cheese
1 Tbsp
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Cream
150 ml
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Broth
1.5 l
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Bay leaf
1 piece
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Allspice
3 piece
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Garlic
1 tooth
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Cheese
Cooking
Mushrooms wash. For the broth I usually choose large mushrooms, and the soup - small.
Prepare all other products.
The cap and the stem of the large mushrooms washed and put to boil. After boiling, cook for 5 minutes, drain, cover again with boiling water (or chicken broth) and cook for 20 minutes. The number of mushrooms depends on the desired thickness of broth. I have a half liter of water 10 pieces of hats.
Salt, all mix in blender. Send again on low heat in a saucepan.
At this time, little mushrooms pour boiling water for 5 minutes.
Add the potatoes.
Bouillon cube (if you boiled the water). This step is generally skipped.
After a little honey. Cook over low heat until the potatoes are done, stirring occasionally so the bottom of the pans nothing burnt.
At this time, make zazharku. Carrots on a fine grater, onion also finely chopped, a clove of garlic cut into 4 pieces.
As the potato is ready, add to the pot fries.
Followed by Bay leaf and 3 peas of fragrant pepper.
Then a spoonful of cream cheese.
Immediately pour the cream (gram 100 - 150). Mix well.
Sprinkle with green onions, parsley. Or any herbs to taste. A couple of minutes to hold on low heat, turn off, cover and let stand.
At this time, you can make white croutons for the soup.
When submitting sprinkle finely grated hard cheese.
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