TOP 4 recipes with photos of making minestrone soup with mushrooms. Home cooking secrets. Video recipes.
The national Italian first dish, minestrone, mainly consists of vegetables that energize and replenish the body with vitamins. But also other ingredients that increase satiety are added to it, for example, mushrooms. How to cook minestrone soup with mushrooms, we'll talk in this article.
General cooking principles
- The main vegetables for minestrone are potatoes, all types of cabbage, carrots, onions. Also, minestrone is boiled with the addition of any seasonal vegetables that are sold on the market at this time of the year, from which the composition and taste of the food often changes. Zucchini, eggplant, pumpkin, tomatoes, green peas, beans, lentils, asparagus, bell peppers, celery, corn, fennel, spinach are put in the soup …
- Prepare a chowder in meat, fish or vegetable broth. All of these foods can also be present in the soup. Sometimes dry wine is added to the broth for piquancy and sophistication.
- Sometimes sausages, bacon, smoked meats are added to the dish, which make the dish richer and more appetizing.
- Mushrooms are added to the minestrone with oyster mushrooms, champignons or forest mushrooms. They can be fresh, dried or frozen.
- Italians love the soup to be thick and rich, so they cook it with a lot of ingredients.
- Vegetables and all other products are placed in the pan raw or pre-fried in olive oil.
- To make the dish spicier, place the garlic in the prepared soup, but do not boil it too much. If you want to add a light garlic flavor to the dish, fry the chopped clove in a pan.
- Season the chowder with salt, pepper, Italian herbs, herbs (fresh or dried). And, of course, in Italy it is customary to add cream and parmesan. Just 10 g of grated cheese in a plate will make the soup taste brighter and richer. Pesto sauce is also often used for dressing. It is placed in a saucepan or plates when serving.
Minestrone with porcini mushrooms
Despite the fact that historically minestrone is a peasant soup, because everything that was in the refrigerator was added to it, and it somehow resembled our hodgepodge or okroshka. Italian chefs prepare minestrone soup exquisitely, with the addition of noble porcini mushrooms.
- Caloric content per 100 g - 167 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Water - 1.5 l
- Salt to taste
- Eggplant - 1 pc.
- Fresh porcini mushrooms - 350 g
- Carrots - 1 pc.
- Ground black pepper - to taste
- Parmesan - 50 g
- Dry white wine - 50 ml
- Potatoes - 2 pcs.
- Olive oil - for frying
Cooking minestrone with porcini mushrooms:
- Wash the eggplants, cut into cubes, sprinkle with salt and leave for 15 minutes to remove the bitterness. Rinse them under running water, dry and fry in a pan in olive oil for 15 minutes until golden brown.
- Peel, wash and dice the potatoes and carrots.
- Wash the porcini mushrooms, remove the dirt and cut into pieces. Put them in a saucepan, cover with water and boil. Screw on the temperature and cook the fruit under the lid for 30 minutes, until it floats.
- Then add the potatoes with carrots and after boiling, cook for 15 minutes until they are almost cooked.
- Send the fried eggplants to the pan, pour in the white wine, season with salt and pepper and boil for 5 minutes.
- Pour the finished soup into bowls and add cheese shavings to each serving.
Minestrone soup with dried mushrooms
Minestrone soup with mushrooms and vegetables fried in olive oil has a richer and brighter taste. It is oily and satisfying. In this case, the products should be fried slowly, almost simmering. Although, given the modern rhythm of life, this is not always possible.
Ingredients:
- Dried porcini mushrooms - 50 g
- Potatoes - 2 pcs.
- Zucchini - 1 pc.
- Onions - 1 pc.
- Olive oil - for frying
- Salt to taste
- Ground black pepper - to taste
- Celery stalks - 50 g
Cooking minestrone soup with dried mushrooms:
- Pour boiling water over dried porcini mushrooms, cover and leave for half an hour. Then carefully remove from the brine with a slotted spoon and cut into medium-sized pieces. Strain the mushroom brine through fine filtration.
- Peel the onions and potatoes and wash and dry with the zucchini. Cut the vegetables into cubes and the celery stalks into rings
- Heat the olive oil in a skillet and send the onions to fry. After 5 minutes add mushrooms and potatoes, and after 5 minutes add zucchini with celery. Simmer the heat, cover the skillet and simmer the vegetables for 7-10 minutes.
- Send all products to a saucepan, cover with water, salt, pepper and cook after boiling for about 15 minutes until all products are soft.
Minestrone recipe with frozen mushrooms and cream
The dish is not complicated, but at the same time quite satisfying. It consists of a small amount of food, while the soup is nutritious and healthy. And thanks to the added cream in the minestrone with mushrooms recipe, the soup becomes more tender and acquires a creamy taste.
Ingredients:
- Frozen mushrooms - 300 g
- Potatoes - 2 pcs.
- Cream - 150 ml
- Carrots - 1 pc.
- Garlic - 1 clove
- Mushroom seasoning - 1 tsp
- Salt to taste
- Ground black pepper - to taste
- Asparagus beans - 150 g
- Olive oil - for frying
- Cheese - for serving
Cooking minestrone with frozen mushrooms and cream:
- Defrost the mushrooms naturally without using the microwave. Place in a strainer and rinse. Dry and cut into medium sized pieces.
- Heat olive oil in a skillet, add chopped garlic and fry for 1 minute. Then remove it from the pan as the cloves have already flavored the oil and add the mushrooms, which saute until golden brown over medium heat, stirring occasionally.
- Peel, wash and dice the potatoes with carrots. Send them to the pan with the mushrooms and continue to fry for 7 minutes.
- Put all the food in a saucepan, cover with water and boil. Season with salt and pepper, mushroom seasoning and cook for 10 minutes, covered.
- Wash the asparagus beans, dry them, cut off the ends on both sides and cut the pod into 3-4 pieces. Place the asparagus in a saucepan and, after boiling, cook the soup for 4 minutes.
- Pour the cream into a saucepan, boil and turn off the heat immediately.
- Pour the soup into bowls and add grated cheese to each serving.
How to make minestrone with mushrooms and bacon
Rustic rich and thick minestrone soup with mushrooms has a completely unique taste. And the fried bacon added to the recipe gives the stew a smoky flavor and aroma.
Ingredients:
- Champignons - 300 g
- Bacon - 50 g
- Meat broth - 1.5 l
- Broccoli - 300 g
- Sweet pepper - 1 pc.
- Tomatoes - 2 pcs.
- Olive oil - for frying
- Salt to taste
- Greens - a few twigs
- Ground black pepper - to taste
Cooking minestrone with mushrooms and bacon:
- Wash the mushrooms, dry and cut into slices. Heat olive oil in a skillet, add mushrooms and fry until lightly golden.
- Remove the mushrooms from the pan and add the sliced bacon to fry. Fry it over medium heat for 1 minute on each side.
- Peel the bell peppers from the seed box, cut off the partitions and cut into cubes.
- Wash broccoli, dry and disassemble into inflorescences.
- Cut the tomatoes into wedges.
- Place mushrooms, bell peppers and broccoli in a skillet. Pour in meat broth and boil. Cook for 15 minutes and season with salt and pepper.
- Then add bacon with tomatoes to the soup and, after boiling, boil for 1-2 minutes.
- Season the soup with chopped herbs and let sit, covered, for 10 minutes.
