Wave soup (mushroom mushroom): recipes and cooking methods

Wave soup can be cooked quickly and easily. It takes a long time to prepare the mushrooms, which helps to make them safe, and also relieves the fruits of bitterness. Properly cooked mushroom mushroom turns out surprisingly tasty and fragrant.

Is it possible to cook mushroom mushrooms from volushki

Wave soup can be cooked after preliminary preparation. Mushrooms contain toxic substances, and also have bitterness, which is transferred to the broth, so they must be pre-soaked.

A few tips on how to make soup

Volnushki are perishable products, so it is necessary to prepare the mycelium from them immediately. First, forest debris is removed, then they are sorted. Only pink fruits are suitable for mycelium, and white ones should be set aside for salting.

Remove the film from the cap and cut off 2/3 from the stem. Rinse thoroughly and fill with water. Add 10 g of coarse table salt and 2 g of citric acid. Leave for two days. Change the water every five hours. Such preparation will remove not only bitterness, but also toxic substances. Drain the liquid, and clean each fruit with a brush from the remaining contaminants.

Regardless of the chosen method of making soup from volushki, you must follow important cooking tips:

• cut forest fruits with a stainless steel knife;
• the dish can be stored for no more than two days in the refrigerator;
• before adding the prepared fruits to the mycelium, you need to cook them for 15 minutes. If they are large, then cook for half an hour;
• utensils for mushroom pickers are suitable for cast iron and copper.

A variety of recipes with photos will help you cook a delicious soup from the waves. The main thing is to follow all the recommendations and properly prepare the forest product.

How to cook soup from volnushki according to the classic recipe

Volnushek mushroom soup is traditionally prepared with the addition of potatoes. Forest fruits are pre-soaked and boiled according to all the rules.

Required:

• olive oil;
• boiled waves – 500 g;
• boiled egg – 2 pc .;
• chicken broth – 2,5 l;
• potatoes – 450 g;
• salt;
• dill – 20 g;
• onion – 140 g;
• parsley – 20 g;
• carrot – 160

How to cook:

1. Cut forest fruits. Transfer to skillet. Pour in the oil and fry until golden brown.
2. Cut potatoes into strips, and carrots and onions into cubes.
3. Transfer potatoes to broth. Boil 10 minutes. Fire should be medium.
4. Send carrots and onions to mushrooms. Fry on low heat for 10 minutes. Transfer to soup.
5. Salt. Mix. Turn off the fire. Close the pot with a lid and leave for 12 minutes.
6. Clean the eggs. To cut in half.
7. Pour mycelium into bowls. Lay out the egg halves and sprinkle with chopped herbs.

Recipe for soup from fresh volnusek

The proposed recipe for mushroom soup from volushki turns out to be surprisingly aromatic and nutritious.

Required:

• fresh waves – 400 g;
• vegetable oil – 40 ml;
• pepper;
• carrots – 130 g;
• spice;
• potatoes – 350 g;
• onion – 130 g;
• sour cream;
• water – 2,3 l;
• dill – 20 g.

How to cook:

1. Pour washed and peeled mushrooms with water. Salt. Leave for seven hours. Drain the liquid.
2. Chop the onion. Pour into a pan with hot oil. Fry until golden brown. Throw in the grated carrots. Cook until soft.
3. Slice large mushrooms. Send to the pan. Fry with vegetables for 17 minutes.
4. To boil water. Throw in the diced potatoes. Boil 12 minutes.
5. Add fried mixture to soup. Salt. Sprinkle with pepper and spices.
6. Boil 13 minutes. Garnish with dill and serve with sour cream.

How to cook soup-puree from volushki

Royal soup from volnushki has a delicate creamy texture. Adding a lot of vegetables to the composition makes it beneficial for health. Do not give mycelium to children and the elderly. It will be difficult for their body to digest mushrooms.

Required:

• boiled waves – 300 g;
• pepper;
• potatoes – 550 g;
• greens – 30 g;
• bay leaf – 1 pcs .;
• carrots – 120 g;
• water – 2,6 l;
• crackers – 120 g;
• salt – 10 g;
• onion – 140 g;
• cream – 220 ml;
• vegetable oil – 60 ml.

How to cook:

1. Slice the onion very finely. Carrots will be needed in the form of cubes.
2. Coarsely chop the potatoes. The form can be any.
3. Pour oil into a soup pot. Sprinkle onion. Simmer until translucent. Throw in carrots. Cook one minute. Stir constantly to avoid burning.
4. Add potatoes. Simmer for two minutes. Do not add more oil.
5. To fill with water. Place bay leaf. Cook for 20 minutes.
6. Sprinkle with pepper and salt. Beat with a blender.
7. Finely chop wild fruits. Pour into dry skillet. Roast until moisture evaporates. The process will take about seven minutes. Send to the mycelium.
8. Pour in the cream. Fatness doesn’t matter. Mix. Boil and immediately remove from heat.
9. Pour into bowls. Serve with crackers and chopped herbs.

Mushroom pickle with sour cream and garlic

Sour cream will give the soup a special tenderness, and garlic – a unique flavor. In winter, frozen volnushki can be put into the soup immediately, without first thawing.

Required:

• meat broth – 2 l;
• melted butter;
• boiled waves – 350 g;
• onion – 130 g;
• salt;
• carrots – 130 g;
• allspice – 5 peas;
• sour cream – 250 ml;
• bay leaf – 2 pcs .;
• garlic – 3 cloves.

How to cook:

1. Cut the mushrooms into smaller pieces. Pour into skillet with melted butter. Fry 12 minutes. Fire should be medium.
2. Pour the chopped onion over the mushrooms. Fry until soft.
3. Add grated carrots on a medium grater. Simmer for seven minutes on low heat. Stir occasionally. If the vegetables burn, then the appearance and taste of the mycelium will be spoiled.
4. Cut potatoes into cubes. Transfer to broth.
5. Sprinkle fried foods. Add bay leaves and pepper. Cook until done.
6. Pour some broth into the sour cream. Mix with a whisk. Pour into soup. Stir quickly. Boil seven minutes. Fire must be kept to a minimum.
7. Sprinkle chopped garlic and serve immediately.

How to cook soup from salty waves

The pleasant texture of salted mushrooms will help you quickly prepare a light and tasty first course that the whole family will love.

Required:

• salty waves – 200 g;
• potatoes – 380 g;
• greens – 15 g;
• water – 1,8 l;
• onion – 120 g;
• spices – 5 g;
• carrots – 120 g;
• vegetable oil – 50 ml.

Cooking steps:

1. Cut potatoes into chunks. Chop the onion and carrot.
2. Boil the amount of water indicated in the recipe. Add potatoes.
3. Warm up the oil in a saucepan. Sprinkle onions and carrots. Fry until golden brown.
4. Add chopped mushrooms. Do not pour salt, it is contained enough in forest fruits. Simmer for 12 minutes on low heat. Pour into water.
5. Boil 17 minutes. Add spices. Sprinkle with chopped herbs. Serve with sour cream or Greek yogurt.

How can you cook soup from volnushki in milk with paprika

An unusual, very tasty option for preparing mushroom mushrooms will be appreciated by the whole family.

Required:

• butter – 120 g;
• sour cream – 230 g;
• onion – 130 g;
• soy sauce – 20 ml;
• salt – 10 g;
• garlic – 3 tooth;
• vegetable broth – 560 ml;
• boiled waves – 370 g;
• milk – 240 ml;
• dried paprika – 40 g;
• flour – 40 g;
• dill – 15 g;
• black pepper – 5 g;
• parsley – 15 g;

How to prepare:

1. Cut the onion into small cubes, and the garlic into plates. Chop boiled mushrooms into pieces. If the fruits are small, then you can leave it unchanged.
2. Chop greens.
3. Melt half the butter in a frying pan. Throw out the onion. Stirring constantly, cook over medium heat until the vegetable acquires a beautiful golden hue. Add garlic. Cook for a minute.
4. Sprinkle forest fruits. Fry five minutes. During this time, the mushrooms should release juice. Sprinkle with paprika. Add dill, pepper and salt. Mix and remove from fire.
5. Melt the remaining butter in a saucepan. Sprinkle flour and mix quickly. Fry until caramelized. Pour in milk, then in a thin stream – broth. Mix until smooth. The flour should be completely dissolved.
6. Add fried foods. Boil.
7. Switch fire to minimum. Pour in soy sauce. Close the lid and cook for two minutes.
8. Serve with chopped parsley and sour cream.

Frozen wave mushrooms

Soup from frozen mushrooms is rich and appetizing. To save all the juices of the mushrooms, their quick frying at maximum heat will help.

Required:

• frozen waves – 300 g;
• water – 2,3 l;
• rosemary – 5 g;
• oil – 50 ml;
• garlic – 3 tooth;
• onion – 360 g;
• potatoes – 450 g.

Cooking steps:

1. Put the frozen mushrooms into the pan. Turn on the maximum fire. Fry eight minutes.
2. Place chopped onion, chopped garlic and rosemary in a saucepan. Pour in oil. When the vegetables are reddened, throw in the chopped potatoes. Pour in water. Cook for a quarter of an hour.
3. Add fried foods to soup. Boil seven minutes.

Recipe for soup with egg and herbs

For cooking, a minimum set of products is required, and the result exceeds all expectations. Bright unusually rich taste will conquer everyone from the first spoon.

Required:

• potatoes – 430 g;
• bay leaf – 2 pcs .;
• onion – 160 g;
• pepper;
• garlic – 3 tooth;
• rice – 100 g;
• carrots – 130 g;
• water – 2,7 l;
• turmeric – 3 g;
• boiled waves – 300 g;
• greenery;
• boiled egg – 3 pc .;
• olive oil;
• salt.

Cooking steps:

1. To boil water. Add diced potatoes. Pour in washed rice grains. Cook until done.
2. Fry chopped mushrooms, chopped onions and grated carrots in oil.
3. Pour into soup. Salt. Send garlic, turmeric and bay leaves squeezed through the press into the mycelium. Boil five minutes.
4. Pour into bowls. Sprinkle with chopped herbs and chopped egg. Decorate with egg halves.

Recipe for mushroom mushrooms with soft-boiled eggs

Soup from volnushki will be bitter if you soak the mushrooms for less than the allotted time. In addition, poorly prepared forest fruits are easy to get poisoned. Therefore, before preparing the soup, the product must be soaked and then boiled.

Required:

• salty waves – 300 g;
• chicken broth – 2,3 l;
• vegetable oil – 60 ml;
• potatoes – 360 g;
• greenery;
• onion – 120 g;
• soft-boiled eggs – 4 pcs.;
• carrot – 120

Cooking steps:

1. Soak mushrooms in water for 20 minutes. Then drain the liquid.
2. Cut large fruits. Chop the onion. Grate carrots. The grater can be used medium or large.
3. Warm up the oil in a frying pan. Sprinkle prepared vegetables. Fry until soft.
4. Add mushrooms. Darken seven minutes. Fire should be medium.
5. Boil the broth. Throw in chopped potatoes. Boil 14 minutes.
6. Transfer fried foods. Boil the soup for five minutes.
7. Pour into bowls. Sprinkle with chopped herbs. Lay out the portioned soft-boiled egg.

Conclusion

If all the recommendations are followed, the soup from the waves turns out to be hearty, rich and very tasty. You can add your favorite spices, hot and sweet peppers to the composition.