New recipes

Mushroom soup

Mushroom soup

A wonderful soup, good both cold and hot, we serve with sour cream if we do not fast

  • 500-700 gr mushrooms
  • 1 l apa
  • 1 l bag
  • 1 capsicum
  • 1 red onion
  • 1 white onion
  • 1 carrot
  • 2 patrunjei
  • 2 pastranaci
  • 2 green onion threads
  • 2 cloves garlic
  • 1 teaspoon curry
  • 1 teaspoon buoy
  • vegetate
  • parsley

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Mushroom soup:

Chop the mushrooms as you like, I cut some of them into slices and the rest into small pieces. Heat the chopped onion, finely grated carrot, pepper and finally the mushrooms. Let them simmer well, covering with a lid. Add the other chopped vegetables, spices and water. After they have boiled, add the broth, 1/2 of the parsley, and finally the hot borscht and the rest of the parsley. Cover and serve the next cold day with a little greasy cream.


False belly soup made of pleurotus mushrooms

Ever since I discovered this False belly soup recipe from pleurotus mushrooms, I replaced the classic belly soup with it.

It is very good, very similar in taste to belly soup.

It is less expensive, lighter and healthier. And I say that because we are not at all satisfied with the beef belly that is currently on the market. I don't know if you suffered too, but after boiling there is nothing left of the belly pieces.

We also prepare pleurotus mushrooms with garlic and breadcrumbs.

For this recipe I was a little inspired by Vlăduț, the chef from Neatza with Răzvan and Dani, who recently prepared a fake belly soup from pleurotus mushrooms.

I liked that he boiled the mushrooms in a vegetable soup. And I added a little chicken breast to the vegetable soup.

I turned the vegetables and the chicken breast into a very tasty appetizer cake. This was the basis of the next day's packages.

And I also liked that he also uses cream and yogurt and lemon juice instead of vinegar.

Share the recipe:


Smoked scarita portion, wash in 2-3 waters (to remove from smoke), then boil in a pot with 3 l of water (taking care to remove the foam accumulated on the edges of the pot) for about 30-35 minutes.

The vegetables cleaned, washed and finely chopped, they will add to the pot, by half the cooking time of the smoked ladder.

Fresh mushrooms, will be given separately in a boil (to get rid of the blackness left after boiling), then drained, cut into suitable pieces and added to the pot over the rest of the vegetables.

After a few boils, let the fire simmer, then soup will sour with whipped milk or a little borscht boiled.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

For better taste, they will be added at the end, eggs beaten in a bowl with a polish of juice, pouring in smoked mushroom soup, after the fire is extinguished.

Parsley freshly chopped, it will be added to the right soup at the end.

Mushroom soup with smoked ladder, will serve hot in individual bowls with croutons of toast or fresh bread taken from the oven.


Mushroom soup with garlic and cream

  • Mushroom soup with garlic (Maria Matyiku / Epoch Times) Mushroom soup with garlic
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Add finely chopped carrot, parsley and pepper (Maria Matyiku / Epoch Times) Add finely chopped carrot, parsley and pepper
  • Add the chopped mushrooms, add 3-4 cups of water and bring to a boil. (Maria Matyiku / Epoch Times) Add the chopped mushrooms, add 3-4 cups of water and bring to a boil.
  • We wish you good luck! (Maria Matyiku / Epoch Times) We wish you good luck!

It is a very tasty and fast food, which is prepared similarly to chicken soup with garlic, with the difference that by using mushrooms instead of meat, the cooking time is much shorter. The specific taste of mushrooms, combined with garlic and parsley is particularly appetizing. The soup can be served hot with croutons, polenta, bread, along with hot peppers or sour cream.

Ingredient:

250 - 300 g fresh mushrooms,
2 tablespoons oil,
1 onion,
1-2 carrots,
1 parsley root or a piece of celery,
1/2 red bell pepper or 2 teaspoons ground pepper,
1-2 cloves of garlic,
200 ml yogurt or cream,
1 egg yolk,
salt, pepper to taste
a teaspoon of fresh chopped parsley leaves or ½ teaspoon of dried parsley leaves

Method of preparation:

Wash the mushrooms and then cut into thin slices. Onions, carrots, parsley / celery are washed, cleaned, then finely chopped. Cut the pepper into small cubes.

In a medium-sized pot, put 2 tablespoons of oil, then add the onion, stirring until it becomes glassy. Add the finely chopped carrot, parsley and pepper. Cook for a few minutes, then add the chopped mushrooms. Put 3-4 cups of water and a teaspoon of salt and bring to a boil.

After they have all boiled well, add the crushed garlic, salt and pepper to taste.

Put the pot aside and then straighten the soup with the yolk well rubbed with yogurt or cream.

At the end, sprinkle the finely chopped or dried green parsley on top.
We wish you good luck!


Soup with pleurotus mushrooms. Fake belly soup

It is a soup that you will surely love and you will be able to thank everyone

  • 200 g smoked ribs
  • 2 onions
  • 500 g pleurotus mushrooms
  • 1 tablespoon oil
  • salt, pepper, thyme
  • 1 red pepper
  • 1 medium grated carrot
  • 4 fresh yolks
  • 300 g cream (min. 20% fat)
  • 4-5 cloves of garlic

Peel the onions and garlic cloves, wash, finely chop and fry in enough oil and over low heat, so as not to burn, but just to soften.

Wash the peppers, clean the stalks and seeds, cut them into cubes and fry them in a pan with the onion and garlic. Wash the tomatoes, cut into cubes and also fry with the other vegetables over low heat.

Peel a squash, grate it and squeeze the juice.

Meanwhile, put a pot with 3 liters of cold water to boil and when the vegetables are well penetrated, add them to the pot, to boil, over medium heat.

While the vegetables are boiling, prepare the mushrooms. Wash well in some water and then cut into strips, both hats and legs and add to the pot of vegetables, after boiling two or three boils.

Leave the soup to boil for another two or three minutes and in the meantime, pick, wash and finely chop the parsley leaves.

Mix the cream with two yolks and then add to this composition one polish from the boiling soup, until it reaches the temperature in the pot.

When the cream with the yolks has reached about the same temperature as the soup, pour it into the pot and let it boil, but over a moderate heat, for another 5-6 minutes.

Season with salt and pepper to taste and after another 2-3 minutes take the pot off the stove.

Sprinkle with chopped parsley and cover the pot with a lid, and after 10-15 minutes of "rest", the soup can be served.


Mushroom soup cook in 60 minutes. Here are the steps you need to follow to prepare eight servings mushroom meatball soup:

1. The vegetables (carrot, parsley root, celery) are cleaned, finely chopped and boiled in salted water.

2. Squeeze the mushrooms very well from the juice and pass them through the robot, then mix with egg and finely chopped onion and harden in oil.

3. Boil the rice for 4-5 minutes then add it to the mushrooms mixed with the onion.

4. From the mixture are formed small and round hairs that are placed in a pot with vegetables, over very low heat.

5. When the meatballs have risen to the surface, put the borscht, leave for 10 minutes and then add the finely chopped larch, salt and pepper, plus 1 teaspoon of tomato paste and turn off the heat.

Mushroom soup it is served hot, with sour cream and hot peppers. Mushroom soup it will be your child's favorite lunch.


Label: mushroom soup

I never liked to imitate traditional dishes with cooked raw or vegan dishes, but a few weeks ago (2012) I made a soup that happens to resemble classic belly soup. Below I will present a vegan cooked version and a raw version. Both are very good in taste and worth a try.

It would be good for the mushrooms to be 100% natural or organic, both those used for cooked food and for the raw version. We take from a Romanian producer of organic mushrooms and they can send anywhere in the country: Dan Beg, [email protected], 0728765265, 0720391286.

Raw soup

  • Servings: 3-6
  • Duration: 20mins
  • Difficulty: easy
  • 500 g of pleurotus mushrooms cut into strips
  • 2 tablespoons cold pressed oil (not olive, because it is bitter sometimes)
  • 2 liters of filtered water
  • 4-5 cloves of garlic (for the end)
  • lemon juice (for final)
  • 100 g of raw cashews
  • 1/2 liter of filtered water
  • 1 tablespoon of mince salt
  • Put everything in a blender until everything becomes like milk, without traces of nuts.

Cooked vegan variant: The mushrooms are cut into strips and boiled in water. After cooking, remove from the heat and add the cashew milk and crushed garlic. You can add freshly squeezed lemon juice to the plate.

Raw vegan variant: The sliced ​​mushrooms are left to marinate overnight with garlic, oil and lemon juice. The next day, prepare the cashew milk in which we will add two more cloves of garlic. Fine milk (without cashew pieces) is added over the marinated mushrooms and the soup is ready. Optionally you can add dill or chopped parsley. We prefer the version without greenery.


Pleurotus mushroom soup

Wash the mushrooms and leave them in cold water. Peel and wash the vegetables and greens, then chop the onion scales and put it in oil in a larger pot. Add the thinly sliced ​​carrots, the diced whites, the four-potato chips, the finely chopped bell peppers and the not-too-finely chopped spinach.

Mix with a wooden spoon and cook for a few minutes, then add 4 liters of boiling water, broth, salt to taste and simmer for 10 minutes. Meanwhile, rinse the mushrooms well, drain the water and chop them into very thin strips like belly soup. Add the mushrooms to the soup and simmer for another 20 minutes.

Straighten the taste of salt and pepper. Put the yolk in the soup and mix it with lemon juice or vinegar, to taste, then add a pinch of hot soup until smooth. Add the rest of the soup, ground pepper to taste, chives and chopped parsley. You can also sour it on a plate and you can eat it with fresh or pickled hot peppers.


2 large dried onions
a bunch of green onions
1 red pepper
2 morocovi
a little celery
2 cans of mushrooms
1 large chicken breast
vegetable concentrate
pepper
greenery
borsch
tomatoes 4
broth 2 tbsp
oil 2 tbsp.

Chicken soup with mushrooms is delicious and very easy to prepare. Take the chicken breast and wash it well. Cut into pieces and boil in hot water, take the foam. Meanwhile, clean the onions, cut them into small pieces and add the bell peppers as well as the symbols, wash them and cut them into small pieces. I cleaned the celery carrots, washed them, put them on the grater. I put the vegetables in a clean pot I put 2 tablespoons of oil I hardened the vegetables a little I put water with vegetable concentrate. I let it boil. In the meantime I took the foam from the chicken pieces. After 20 minutes I put the chicken pieces in the soup. I washed the tomatoes, cut them into cubes, put them aside. I washed the mushrooms, drained the water from the can, cut them into small pieces and put them in the soup.

At the end, after they all boiled, I put the tomatoes, the chopped green pepper broth and the 3 teaspoon borscht. A delicious light summer soup with all the vegetables came out. I used a 4 liter pot.


Fake belly soup with pleurotus mushrooms

Ever since the cold weather, I've been cooking soups and broths. A warm liquid works wonders in winter when you are chilled. Be it tea, soup or sour soup with a little borscht. So I kept cooking various combinations.

Unfortunately, I didn't take pictures of all the soups I cooked over time, although maybe it wouldn't have hurt to put the recipes on the blog. But a soup seems so easy to make that I said it doesn't make sense to tell you the recipes for them.

But, if you are looking for ideas and you are big consumers of soups and broths like us, leave a comment below at the end of the article and I will fix the problem quickly. I mean, I'm committed to getting my hands on the camera before I put the soup plate on the table to capture the wonderful soup on the plate on the "film."

Recipe of fake belly soup, made with Pleurotus mushrooms, I couldn't keep it hidden, so after I put out the fire from the stove, I worked hard, adjusted the tripod, prepared the place for photography and got to work. A picture, two, three & # 8230 to see what comes out better in the end, so I can show you something nicer, and ready, at the table because it looks too appetizing soup and appetite is great.

This recipe is from the category of ovo-lacto-vegetarian recipes, ie it is cooked at the end with egg and yogurt. But if you are fasting or have a vegan lifestyle, you can do this wonder fake belly soup and in this variant, post / vegan.


Mushroom soup with garlic and cream

  • Mushroom soup with garlic (Maria Matyiku / Epoch Times) Mushroom soup with garlic
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Add finely chopped carrot, parsley and pepper (Maria Matyiku / Epoch Times) Add finely chopped carrot, parsley and pepper
  • Add the chopped mushrooms, add 3-4 cups of water and bring to a boil. (Maria Matyiku / Epoch Times) Add the chopped mushrooms, add 3-4 cups of water and bring to a boil.
  • We wish you good luck! (Maria Matyiku / Epoch Times) We wish you good luck!

It is a very tasty and fast food, which is prepared similarly to chicken soup with garlic, with the difference that by using mushrooms instead of meat, the cooking time is much shorter. The specific taste of mushrooms, combined with garlic and parsley is particularly appetizing. The soup can be served hot with croutons, polenta, bread, along with hot peppers or sour cream.

Ingredient:

250 - 300 g fresh mushrooms,
2 tablespoons oil,
1 onion,
1-2 carrots,
1 parsley root or a piece of celery,
1/2 red bell pepper or 2 teaspoons ground pepper,
1-2 cloves of garlic,
200 ml yogurt or cream,
1 egg yolk,
salt, pepper to taste
a teaspoon of fresh chopped parsley leaves or ½ teaspoon of dried parsley leaves

Method of preparation:

Wash the mushrooms and then cut them into thin slices. Onions, carrots, parsley / celery are washed, cleaned, then finely chopped. Cut the pepper into small cubes.

In a medium-sized pot, put 2 tablespoons of oil, then add the onion, stirring until it becomes glassy. Add the finely chopped carrot, parsley and pepper. Cook for a few minutes, then add the chopped mushrooms. Put 3-4 cups of water and a teaspoon of salt and bring to a boil.

After they have all boiled well, add the crushed garlic, salt and pepper to taste.

Put the pot aside and then straighten the soup with the yolk well rubbed with yogurt or cream.

At the end, sprinkle the finely chopped or dried green parsley on top.
We wish you good luck!