It is worth trying mushroom soup recipe with honey agarics once to become his faithful admirer forever. Soup with them looks very beautiful, as if with scattered amber beads. It is also convenient that the mushrooms do not need to be cut, but simply washed thoroughly.
The mushroom broth turns out to be rich, with a well-tangible mushroom taste. By the way, if freshly brewed mushroom soup stands for a while, it will not lose its taste at all, on the contrary, during this time, the mushrooms will saturate it even more with aromas and tastes.
Wild honey agarics will appeal to everyone – adults and children, vegetarians and lovers of meat food. After all, he will successfully compete with many first courses cooked in meat broth. A wonderful aroma will cheer you up in the most rainy and gloomy weather.
It’s nice to treat yourself in the fall to such a seasonal soup made from fresh mushrooms. In addition, they can be frozen or pickled. The calorie content of the finished dish is not at all high, and you can serve it with sour cream.
Step by step method
Wash mushrooms. Honey agarics are quite brittle, so they must be done very carefully so as not to damage them.
Cut the washed mushrooms. Large ones into several parts, and small ones can be left whole - they will give the finished soup an attractive look. Strongly long legs are also cut into pieces.
Divide the processed mushrooms into two approximately identical parts. Fill one with water and boil for 20 minutes.
Fry the second half of the mushrooms well in sunflower oil. Oils can be “not spared”, because mushrooms do not have their own fat and absorb it very quickly. You need to use strictly refined oil so as not to “kill” the mushroom flavor.
After the portion of mushrooms boils well, add the fried mushrooms to the broth and continue to cook everything together for another 20 minutes.
Cut potatoes into small pieces.
Cut the onion into half rings, and the carrots into slices.
Fry carrots until golden brown.
Separately, fry the onion until golden brown - this will give the soup not only its taste, but also make the color more saturated. Add flour and a pinch of cinnamon to the fried onion.
Keep on fire for no more than a minute so that the flour does not burn and does not start to taste bitter. Remove the pan from the stove immediately.
After about 40 minutes from the moment of boiling, put the potatoes in the soup and cook for about 5 minutes.
After that, add onion with flour, fried carrots, bay leaf, a few peas of allspice and black pepper, salt to taste and cook for another 15 minutes.
Soup with forest mushrooms is ready. It is advisable to let it brew for 10 minutes. Then pour into portioned plates, add greens to each and you can try.
Tips & variations
Before preparing the soup, mushrooms must be properly boiled. It is recommended to drain the first water 5 minutes after boiling. Then pour the mushrooms with fresh water, and cook for 20-40 minutes, depending on the size of mushrooms.
The dish will look neater if the mushrooms are about the same size in the pan.
This soup goes well with toasted white bread. To do this, fry the pieces in a frying pan, greased with butter, until a crispy golden crust is formed.