Oyster mushroom puree soup
Description
A hearty first course. I suggest trying this recipe for chanterelle mushroom soup-puree. The soup turns out delicious and very filling, and it's also easy to prepare. The ingredients are quite simple as well—I always freeze plenty of chanterelles in winter, then take them out in small portions throughout the year to make this kind of soup-puree. I hope you'll enjoy the recipe and find it useful. Good luck with your cooking! :) The soup is ready to serve.
Instructions
- 1
Step 1
1. Boil the oyster mushrooms in salted water. This process will take 20-30 minutes. If you are using frozen oyster mushrooms, simply thaw them—no need to boil. However, still rinse the mushrooms under running water.
- 2
Step 2
2. Cut the potatoes into small pieces and boil them. Don't forget to salt the water. You can add a bay leaf to the pot, as it will add flavor to the potatoes.
- 3
Step 3
3. While the potatoes and mushrooms are boiling, finely chop the onion.
- 4
Step 4
4. Then melt the butter in a frying pan and sauté the onion until translucent.
- 5
Step 5
5. Add the ready oyster mushrooms to the pan with the onion, mix well and simmer for about 20 minutes.
- 6
Step 6
6. When the potatoes are cooked, remove them and place in a blender. Do not discard the water, we will need it later. If you used bay leaf, remove it now.
- 7
Step 7
7. Grind the cooked potatoes and mushrooms in a blender.
- 8
Step 8
8. Then pour the resulting mixture back into the pot where the potatoes were cooked. Mix thoroughly, bring to a boil, then turn off the heat.
- 9
Step 9
9. Now the final touch – add the cream (milk will also work), mix once again and leave on the stove for a few more minutes.
- 10
Step 10
10. Our dish is ready!