Thick, rich, hearty, lean … - tomato soup with mushrooms. The treat will surely please all eaters, incl. sophisticated gourmets. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of tomato mushroom soup
- Video recipe
Soup is an important dish on the everyday menu. If you do not eat a portion of it for lunch, then the meal will be meager and unsatisfying. Therefore, each housewife in the arsenal has a variety of recipes for soups. If you are fed up with borscht, beetroot, hodgepodge, pea or chicken soup, then it's time for new original recipes. I suggest you find out a detailed step-by-step recipe for tomato soup. Thick and fragrant such stews are rare in our country. These dishes came to us from Italy, where tomatoes are present in every dish.
Tomato soups are prepared with any kind of meat, seafood, fish, in a vegetarian version, etc. Today we will talk about how to make tomato soup with mushrooms. It is always consumed hot, and croutons or croutons are served with the soup. This is a dietary recipe for the first course. Any mushrooms are suitable: forest (fresh, dried, frozen, canned) or artificially grown (champignons, oyster mushrooms). This option uses frozen and dried porcini mushrooms. Tomato paste is suitable for industrial production. But it is best to use homemade products: tomato juice, ketchup, pasta, or just fresh, frozen or sun-dried tomatoes.
- Caloric content per 100 g - 170 kcal.
- Servings Per Container - 4-5
- Cooking time - 50 minutes
Ingredients:
- Frozen porcini mushrooms - 300 g
- Vegetable oil - for frying
- Tomato sauce (homemade) - 200 ml
- Greens (any) - 1 tsp
- Bay leaf - 1 pc.
- Dried porcini mushrooms - 15 g
- Salt - 1 tsp or to taste
- Potatoes - 3 pcs.
- Ground black pepper - a pinch
- Allspice peas - 2 pcs.
Step by step preparation of tomato soup with mushrooms, recipe with photo:
1. Pour boiling water over the dried porcini mushrooms and leave to swell for half an hour. If you fill them with water at room temperature, then soak for 1, 5 hours.
2. Remove the soaked porcini mushrooms from the brine with a slotted spoon and cut into medium pieces. Do not pour the brine in which they were soaked, it is needed for the recipe.
3. Pour vegetable oil into a heavy-bottomed saucepan and heat well.
4. Defrost frozen porcini mushrooms at room temperature, cut into slices and place in a saucepan.
5. Fry them, stirring occasionally, until golden brown.
6. Peel the potatoes, wash and cut into cubes.
7. Send it to the pan with fried porcini mushrooms. Stir and continue to fry for 5-7 minutes.
8. Add the soaked dried mushrooms to the saucepan, stir and cook for another 5 minutes.
9. Through filtration (fine sieve or cheesecloth), pour the brine in which the dried porcini mushrooms were soaked into the pan.
10. Pour drinking water into a saucepan, bringing the soup to the desired consistency. If you want it to be thick, then add a little water, respectively, and vice versa.
11. Put tomato paste, bay leaf, peppercorns, black pepper and salt to taste into the soup.
12. Boil the food, turn the temperature on, cover the pot and cook the soup for 10 minutes. Then add chopped greens (dried, fresh, frozen), boil the contents of the pan and turn off the stove. Leave the soup to infuse for 15 minutes and serve at the dinner table. If you wish, you can add sour cream, mayonnaise or cream to each portion.
See also a video recipe on how to cook tomato soup with mushrooms.
