Soup with mushrooms and asparagus … suitable for menus during Lent, weight loss diets and vegetarians. We will find out how to cook it quickly and tasty. Step-by-step recipe with a photo. Video recipe.
Mushrooms, of course, are familiar to everyone! We can be justly proud of the number of delicious dishes in our kitchen. However, we did not think of combining asparagus with mushrooms, but the Italians did it, and it turned out very tasty. Moreover, this soup is made both in winter and summer. Since it can be cooked with any mushrooms: fresh, dry, frozen, canned, pickled … Depending on the selected fruits, the taste of the finished dish will depend. Asparagus is suitable in the season fresh, and in the off-season frozen. If you have not prepared it for future use, then get it at the supermarket. In the company, these two products create a very tasty first course: aromatic, warming, moderately spicy.
Green beans add freshness to the soup. It is bright and graceful in appearance, which makes the dish visually attractive. In addition, it is a storehouse of vitamins and macro / microeuents, such as group B, C, E, A, zinc, phosphorus, potassium, calcium, magnesium, iron, etc. The most fragrant mushrooms are fresh or dried. They give any food an unmatched smell. From frozen mushrooms or from champignons, which in themselves have a neutral taste, the taste of the dish turns out to be boring. Therefore, when using such fruits, add mushroom bouillon cube or mushroom seasoning to the soup. Then the stew will acquire an appetizing aroma.
See also how to make a creamy pumpkin-carrot cream soup with mushrooms.
- Caloric content per 100 g - 154 kcal.
- Servings - 3
- Cooking time - 30 minutes
Ingredients:
- Frozen forest mushrooms - 250 g
- Salt - 1 tsp or to taste
- Mushroom seasoning - 1 tsp
- Greens (any) - to taste and as desired
- Frozen asparagus - 250 g
- Ground black pepper - a pinch
Step by step preparation of soup with mushrooms and asparagus, recipe with photo:
1. Frozen mushrooms for the preparation of this soup need not be defrosted beforehand. Since they usually undergo heat treatment before freezing, i.e. cooking. Therefore, they are already considered ready-to-eat.
Pour water into a saucepan, salt and boil. Dip frozen mushrooms into boiling water and bring to a boil again. Screw the temperature down to the minimum setting, cover the pan with a lid and cook the mushrooms for 20 minutes to make a mushroom broth.
2. Then dip the frozen asparagus into the pot. Do not defrost it either. Season the soup immediately with salt, black pepper and mushroom seasoning. After the soup has boiled, cook it for 5 minutes. Since the asparagus is also frozen, it is already pre-boiled and it is only enough to boil it a little.
3. Add finely chopped herbs to the prepared soup. If your goal is not to make a lean soup, add raw eggs to the pot and stir quickly. Serve ready soup with mushrooms and asparagus with croutons or croutons.
See also the video recipe on how to make soup with mushrooms and asparagus.
