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Mushroom or porcini soup
1 serving
PREPARE mushrooms for cooking. select small mushrooms or hats, thinly cut and let in a small amount of milk diluted with water for the side dish. pass the rest of the mushrooms through a meat grinder, put in a sauté pan and simmer with butter for 30 minutes. prepare milk sauce, put mushrooms in it and continue braising for another 20 minutes, removing the foam. then wipe the mass through a sieve, bring to a boil, add the rest of the boiled hot milk, water, salt, oil, season with boiled cream, stir. when served in plates with soup cream, put the indulged mushrooms.
PREPARE mushrooms for cooking. select small mushrooms or hats, thinly cut and let in a small amount of milk diluted with water for the side dish. pass the rest of the mushrooms through a meat grinder, put in a sauté pan and simmer with butter for 30 minutes. prepare milk sauce, put mushrooms in it and continue braising for another 20 minutes, removing the foam. then wipe the mass through a sieve, bring to a boil, add the rest of the boiled hot milk, water, salt, oil, season with boiled cream, stir. when served in plates with soup cream, put the indulged mushrooms.
milk - 800 g, water - 600 g, cream - 200 g, fresh mushrooms - 300 g, flour - 80 g, butter - 80 g, salt to taste
