Mushroom soup from frozen birch boletes
Description
Hearty and aromatic soup. The recipe for mushroom soup using frozen birch boletes is as follows: 1. Cut potatoes into large pieces, cover with water, and place over heat—frozen birch boletes cook quickly, so the potatoes will be ready just in time. When the water boils, skim off the starchy foam, add salt and a bay leaf. 2. Take the mushrooms from the freezer and, without thawing, place them in a well-heated frying pan. Cover with a lid, and once the liquid has fully evaporated, add vegetable and butter. Sauté until partially cooked. 3. Add finely chopped onion and grated or otherwise finely chopped carrot to the pan. Cook, stirring constantly, until the onion turns golden and the carrot becomes slightly browned. 4. Gradually, in small portions or through a sieve, add flour to the pan while stirring continuously. After a minute, when the flour has absorbed the oil and browned slightly, pour in the milk. Let the mixture simmer gently for several minutes until thickened. 5. Meanwhile, remove the bay leaf from the soup, pour the broth into a separate container, and mash or blend the potatoes with a mixer. You may add a couple of egg yolks—this will improve the soup's consistency, color, and flavor—but in this case, be careful not to let them curdle. 6. Gradually return the broth to the pot with the mashed potatoes, stirring continuously. 7. Add the prepared mushroom mixture to the pot, season with spices, stir well, cover, and let simmer gently for 10 minutes. 8. Serve the soup garnished with fresh herbs, chopped garlic, and croutons made from rye bread.