Fresh forest mushroom soup in Steba DD1 ECO

Category: First meal
Fresh forest mushroom soup in Steba DD1 ECO

Ingredients

Fresh forest mushrooms
Potatoes
Bulb onions
Carrot
Black peppercorns, bay leaf, salt
Spider web vermicelli

Cooking method

  • The most delicious and beautiful soup is made from fresh porcini mushrooms, but they are not always available, so I take either aspen mushrooms or boletus mushrooms. It turns out very tasty. If there are no forest mushrooms, then the champignons behave well, of course the taste and especially the aroma is not the same, but also not bad. This time I had boletus or, as they are also called, redheads.
  • I deliberately don't write the proportions, it all depends on how many mushrooms you have and how thick you like the soup. We like to have a lot of mushrooms and a thick soup.
  • Preparation:
  • 1. Separate the mushroom caps from the legs. Cut the hats into slices, and finely chop the legs. Finely chopped mushroom legs give a very pleasant texture to the soup.
  • 2. Finely chop the onion. Grate carrots on a coarse grater. Cut the potatoes into cubes or whatever you like.
  • 3. Turn on the multicooker, Roasting mode for 10 minutes, wait for the signal of readiness and put butter and mushroom legs in it, fry, stirring for 3-4 minutes. Add onions and carrots. Stir fry until the end of the program.
  • 4. Add potatoes, mushroom caps, peppercorns and bay leaves to the bowl. To fill with water. I take cold water. It takes a little longer to cook, but I like the taste better. SUP mode 20 minutes, pressure 0.7. At the end of the program, I did not immediately release the pressure, let it stand for 10 minutes and then, covering the valve with a napkin, I relieved the residual pressure.
  • 5. Open the lid, season with salt, add spider web vermicelli and stir well. Close the lid and let stand for another 10-15 minutes.
  • This soup can be cooked without noodles. Very tasty with semolina (2-2.5 tbsp. Spoons for 2-2.5 liters of soup and cook for another 3-5 minutes) and with barley (here the amount is to your taste and you need to put the washed cereal together with the caps).
  • Serve with sour cream. Bon Appetit!

Time for preparing:

1 hour

Cooking program:

Roasting, Soup

Olya_
Lenok, m-mm-m, delicious. I love mushrooms in any form. You can smell it right here. Thank you for reminding me. I put it in line.
Larssevsk
Lenochka, thank you, smart girl. I've done everything the old fashioned way with barley. I have never tried it with vermicelli. I will definitely cook. But about semolina. I hear it for the first time. It's even scary to try, but I will have the courage and will definitely try
ElenkaM
Girls, thanks!
The scent is crazy! And tasteful!
Laris! She learns deliciously with vermicelli. I cook with pearl barley and love it very much.
Cook with semolina, do not be afraid. This time I didn’t, because I ate a lot of mushrooms,
and semolina gives a very delicate, silky texture to the broth. Try it!

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