Do you think that there is only meat hodgepodge? Then you are deeply mistaken! Having in stock several types and varieties of mushrooms, you can prepare an amazingly delicious assorted mushroom soup.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mushroom soups are found in the cuisines of many countries around the world. Benefits, nutritional value, bright taste, amazing aroma - all this can be said about mushroom hodgepodge. This kind of food is adored not only by adults, but also by children, who generally refuse to use other types of soups. After all, this first course has a rich and pleasant aroma and taste. Many gourmets will surely like it.
This dish can be prepared from a variety of mushrooms: fresh, dry, salted, frozen. In the first case, mushrooms or oyster mushrooms are most often used. They are sold all year round today. In the second case, any edible forest mushrooms. At the same time, you should know that all mushrooms in soups manifest themselves in different ways. The most rich, fragrant and nutritious soups are with porcini and camelina, a little less - with milk mushrooms, aspen mushrooms, boletus, and quite less bright taste - with mushrooms, honey agarics and russula. The easiest way to make soup is to combine several types of mushrooms, such as champignons or oyster mushrooms, and add some wild mushrooms for the smell. And forest mushrooms can be used in a variety of ways: fresh, salted, pickled, but the most fragrant are dried.
- Caloric content per 100 g - 85, 2 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Champignons - 500 g
- Dried porcini mushrooms - 25 g
- Potatoes - 2-3 pcs.
- Onions - 1 pc.
- Garlic - 1 clove
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Ground black pepper - pinch or to taste
Cooking mushroom hodgepodge
1. Peel the potatoes, wash and cut into cubes. Dip it in a cooking pot, add the peeled onion, bay leaf and peppercorns.
2. Pour boiling water over the dried mushrooms and leave to infuse for half an hour. They can also be filled with water at room temperature, but then soak them for at least 1.5 hours.
3. Wash the champignons, peel, cut into 4 parts and place in a heated frying pan with vegetable oil.
4. Fry the mushrooms for about 10 minutes until lightly golden. Do not fry them too much so that they do not become dry.
5. Remove the dried mushrooms from the brine, but do not pour out the brine itself.
6. Send the soaked porcini mushrooms to the pan with the mushrooms.
7. Bring mushrooms until golden brown. Their frying time should not exceed 10 minutes.
8. By then, the potatoes should be half cooked. Remove the onion from the pan and gently pour in the mushroom brine in which the mushrooms have been soaked. Pour it through filtration: strainer or gauze.
9. Next, send the fried mushrooms to the pan and cook the soup until the potatoes are cooked.
10. After that, season the dish with salt, black pepper, garlic passed through a press, boil with all the products for about 5 minutes and you can start tasting.
See also a video recipe on how to cook mushroom hodgepodge.
