Morel soup in a multicooker
Description
Many people overlook morels, but that's a mistake. These mushrooms are very tasty and aromatic, suitable both for frying and for soups. To prepare a morel soup in a multicooker, you can use fresh, dried, or frozen mushrooms. We'll wash and sauté the mushrooms with onions to make the soup more aromatic. You may add or omit the roast beef—adding it simply makes the soup richer. 1. First, soak the mushrooms. Morels have porous caps and tend to collect sand; sometimes tiny snails can be found inside. Therefore, it's best to wash them thoroughly. Then boil the mushrooms for 20 minutes after the water starts boiling. Rinse the boiled mushrooms as well. 2. Finely chop the onion. Turn on the "Baking" or "Sauté" mode. Sauté the onion in the multicooker, add the chopped boiled mushrooms, and continue sautéing for 15–20 minutes until the mushrooms and onions are nicely browned. Season the mushrooms with salt and pepper, add chopped herbs, then let the sautéed mixture cool. 3. Peel the potatoes and cut them into cubes. Place them into the multicooker bowl, pour in water, set the "Soup" mode, and bring to a boil. Once boiling, season with salt and add corn grits. 4. Cut the roast beef into cubes and add it to the soup. 5. When the potatoes are cooked, add sour cream and the sautéed mushroom-onion mixture to the soup. 6. Cook for another couple of minutes, then turn off the multicooker. Garnish the dish with fresh herbs before serving. Serve the finished morel soup from the multicooker with croutons, herbs, and sour cream.