1. Saute the onion with the grated or very thinly sliced vegetables, then add the water and bring to a boil.
2. After about 15-20 minutes, boil the mushrooms.
3. When everything is cooked, take the pot off the heat so that you can derive the soup with the cream rubbed with a yolk and crushed garlic.
After the mixture is incorporated, put the pot on the fire again for a boil and that's it.
Initially I thought that this mushroom soup with cream can easily fall into the category of fake belly soup. But alas, what I was given to discover when I was looking for recipes for inspiration. And since I don't eat belly soup at all, what I did was tastier than I expected.
Peeled and chopped garlic.
Washed and chopped pepper.
Peeled and grated carrot.
The mushroom is broken at length, like spaghetti.
I put oil in a pot, then I put the garlic and pepper to harden together. After 2-3 minutes I added the grated carrot and salt. After 1-2 minutes I added half a liter of water and then I added the mushrooms. After mixing them, I added the water difference and let them boil for at least 20 minutes.
I made the thickener from 1 egg, 4 lbs of cream and 2 tablespoons of flour.
I reduced the intensity of the fire and slowly added, while mixing in the pot, the thickening. It stayed on the fire for a maximum of 5 more minutes, until it boiled. At the end I added juice from the jar of hot peppers.
I was expecting the cheese to work, but it turned out pretty well, I say. For a first presence in my kitchen it is more than good!
My husband and I enjoyed this soup, along with some delicious pieces of pickled hot peppers. The children said no :)))
Fake belly soup with pleurotus mushrooms
Ever since the cold weather, I've been cooking soups and broths. A warm liquid works wonders in winter when you are chilled. Be it tea, soup or sour soup with a little borscht. So I kept cooking various combinations.
Unfortunately, I didn't take pictures of all the soups I cooked over time, although maybe it wouldn't have hurt to put the recipes on the blog. But a soup seems so easy to make that I said it doesn't make sense to tell you the recipes for them.
But, if you are looking for ideas and you are big consumers of soups and broths like us, leave a comment below at the end of the article and I will fix the problem quickly. I mean, I make a commitment that before I put the soup plate on the table, I put my hand on the camera to capture the wonderful soup from the plate on the "film".
Recipe of fake belly soup, made with Pleurotus mushrooms, I couldn't keep it hidden, so after I turned off the fire at the stove, I worked hard, adjusted the tripod, prepared the place for photography and got to work. A picture, two, three & # 8230 to see what comes out better in the end, so I can show you something nicer, and ready, at the table because it looks too appetizing soup and appetite is great.
This recipe is from the category of ovo-lacto-vegetarian recipes, ie it is cooked at the end with egg and yogurt. But if you are fasting or have a vegan lifestyle, you can do this wonder fake belly soup and in this variant, post / vegan.
Mushroom soup (fasting)
1. Wash onions, carrots, parsnips, celery and leeks, clean and finely chop. Boil in 2-2.5 liters of water with a pinch of salt.
2. Separately, in a frying pan with oil, fry the sliced mushrooms. Quench with 2-3 tablespoons of vegetable broth, add a pinch of salt and simmer for 5 minutes.
3. Add the mushrooms to the soup, cover and simmer for 30 minutes. If the mushrooms and all the vegetables are well cooked, add the finely chopped garlic, rice and finally the tomato juice and diced tomatoes. Leave it on the fire for another 10 minutes and match the taste with salt, pepper and finely chopped greens.5 / 5 - 1 Review (s)
Preg & # 259te & # 537ti a & # 537a:
Cure the vegetables and pass them through a strong stream of cold water. Put the oil on the heat and add the chopped onion, then the carrot and the whites: the acircrnac, the celery, the parsley, the seaweed, the seaweed. sf & acircr & # 537it, the pepper cut into thin slices. Match the taste of salt, add 2 liters of water and boil for half an hour. Meanwhile, wash and cut the mushrooms and put them to boil. Put the fire on the fire for about half an hour. Add the hot boron, let it boil for another two minutes, turn off the heat and add the chopped fresh lion.
4 servings Preparation: 35 minutes Boiling: 60 minutes
Re & # 539et & # 259 by Liliana Stoica, Br & # 259ila
For another post of soup, enter here.
Meatball soup is a basic dish in everyone's kitchen. Try different meatballs, from tasty mushrooms. Mushroom soup will definitely please your child due to the harmonious combination of sweet and sour. Mushroom soup is prepared in about 60 minutes.
- 500 & # 8211 700 g pleurotus fungus, weighed after removing the stalks
- 2-3 l of water or stock of vegetables or mushrooms
- 1-2 yellow onions
- 1 carrot
- 1 red pepper or kapia
- possibly a small celery for taste and or parsnip
- 2-3 cloves of garlic
- 250 ml cream, in the vegan version & # 8211 vegetable cream (either bought or made by you from hydrated cashews, water, lemon juice, inactive yeast flakes)
- 2-3 yolks (do not use them in the vegan version)
- 1 bay leaf
- 2-3 tablespoons cooking oil
- 2-3 tablespoons of vinegar or to taste, it is safest to put each in the plate, like garlic
- optionally, a hot pepper
The preparation is so simple that it took me longer to write the recipe than to do it.
First of all, boil 2.5 liters of water or stock of vegetables or mushrooms. I used water and 2 tablespoons homemade vegetable paste, the recipe from Thermomix. But you can also use a vegetable cube you trust or mix dehydrated vegetables. Or just water and that's it, the soup will taste anyway from the vegetables in the soup and the mushrooms.
In the pot in which we will make the soup or in a pan, put 2-3 tablespoons of oil. Finely chop the onion or fish and fry it in oil until soft.
Do the same with the carrot, which we cut into small cubes or thin strips. If it's easier for you, we put it on the grater. I don't like how it looks in soup, but it has the advantage that it will color the soup better.
We also cut the red pepper, possibly into strips, like mushrooms.
As I said, we cut the mushrooms into strips, the size of the belly from the belly soup, taking care not to be too long to be able to take in the spoon easily.
Pour the lightly hardened vegetables and mushrooms into the pot of hot water / soup and let them simmer until the mushrooms are well cooked.
At the end, add the cream.
If you use egg yolks and plain cream, mix the yolks with cream and season the composition with a soup polish, added one by one, until you bring the mixture of yolks and cream to a temperature close to that of the soup. Otherwise, it cuts. Extinguish the fire.
If you make the vegan version, use vegetable cream, which you either buy or make in a blender made of hydrated cashews, water, salt, inactive yeast flakes and a little lemon. Bring to a boil and turn off the heat.
You can add to the soup garlic sauce, strained, and vinegar or lemon juice.
Pleurotus mushroom soup (fake belly soup) seasoned with egg and cream
It is best for everyone to straighten their soup on their plate with a little vinegar and garlic sauce, to taste.
Vegan pleurotus mushroom soup (fake belly soup) with a tablespoon of vegetable yogurt
At the multicooker, use the sauté function for browning the vegetables, then the soup function for boiling.
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Soup with pleurotus mushrooms. Fake belly soup
It is a soup that you will surely love and you will be able to thank everyone
- 200 g smoked ribs
- 2 onions
- 500 g pleurotus mushrooms
- 1 tablespoon oil
- salt, pepper, thyme
- 1 red pepper
- 1 medium grated carrot
- 4 fresh yolks
- 300 g cream (min. 20% fat)
- 4-5 cloves of garlic
Peel the onions and garlic cloves, wash, cut into small pieces and fry in enough oil over low heat so that they do not burn, but only soften.
Wash the peppers, clean the stalks and seeds, cut them into cubes and fry them in a pan with the onion and garlic. Wash the tomatoes, cut into cubes and also fry with the other vegetables over low heat.
Peel a squash, grate it and squeeze the juice.
Meanwhile, put a pot with 3 liters of cold water to boil and when the vegetables are well penetrated, add them to the pot, to boil, over medium heat.
While the vegetables are cooking, cook the mushrooms. Wash well in some water and then cut into strips, both hats and legs and add to the pot of vegetables, after boiling two or three boils.
Leave the soup to boil for another two or three minutes and in the meantime, pick, wash and finely chop the parsley leaves.
Mix the cream with two yolks and then add to this composition one polish from the boiling soup, until it reaches the temperature in the pot.
When the cream with the yolks has reached about the same temperature as the soup, pour it into the pot and let it boil, but over a moderate heat, for another 5-6 minutes.
Season with salt and pepper, to taste and after another 2-3 minutes take the pot off the stove.
Sprinkle with chopped parsley and cover the pot with a lid, and after 10-15 minutes of "rest", the soup can be served.
Sauteed mushrooms - the simplest recipe
Mushrooms are an excellent source of vegetable protein, are delicious, versatile and can be included in a variety of recipes and dishes, from the simplest to the most complicated. All the more so as there are so many varieties of mushrooms, for all tastes and all pockets.
One of the simplest and tastiest ways to cook mushrooms is sauteing. Suitable as a side dish, but also as a meal itself, the mushroom sauté is easy to make and does not need many ingredients, but only a little attention for the mushrooms to retain their texture and flavor.
- 500 g mushrooms
- 3 tablespoons butter
- 2 cloves of garlic
- 1 tablespoon lemon juice
You can use any kind of mushroom you like, from ordinary mushrooms to exotic varieties. Wash and peel the mushrooms, then cut them into slices.
Put the butter in a pan on the fire and finely chop the garlic. When the butter has melted, add the garlic and mushrooms before it starts to sizzle. Mix with a wooden spoon so that the mushrooms are covered with butter.
Season with salt and pepper and sauté over high heat, stirring occasionally with a spoon or by stirring the pan. The fire must be large for the water left by the mushrooms to evaporate quickly. We want to sauté the mushrooms, not suffocate them. The liquid should evaporate, and the mushrooms should be browned and retain their texture, not soften as when cooked.
When the mushrooms have browned, turn off the heat and add the lemon juice and finely chopped parsley. Serve the sautéed mushrooms as a garnish or in any combination you like.
You have to see it too.