Usuba
Dried Mushroom Cream Soup
A delicate puree soup with rich mushroom flavor. Dried mushrooms cook quickly due to their thin slicing. The color depends on the type of mushroom: a forest mix gives a dark hue, while white mushrooms or button mushrooms produce a lighter shade. The soup can be served with sour cream and croutons.
- Total
- 60 min
- Standard serving
- 956.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Pour approximately 1 liter of water into a pot.
- 3
Step 3
Pour in the dried mushrooms.
- 4
Step 4
Add a bay leaf and a mix of peppers.
- 5
Step 5
Salt and cook over low heat until the mushrooms are tender.
- 6
Step 6
Drain the mushrooms, discard the bay leaf.
- 7
Step 7
Return the mushrooms to the pot, add some mushroom broth and puree with a blender.
- 8
Step 8
Add the remaining water to the mushroom mixture and place on low heat.
- 9
Step 9
Peel the onion and chop finely.
- 10
Step 10
Add vegetable oil and onion to the pan, fry over low heat.
- 11
Step 11
Grate the carrot on a coarse grater.
- 12
Step 12
Add the carrots to the onions and continue frying together.
- 13
Step 13
Clean and wash the potatoes.
- 14
Step 14
Cut it into small cubes.
- 15
Step 15
Add potatoes to the onion with carrots.
- 16
Step 16
Add approximately 100 ml of water and simmer the vegetables.
- 17
Step 17
Add the almost cooked vegetables to the boiling mushroom mixture.
- 18
Step 18
Bring the soup to readiness.
- 19
Step 19
Add sour cream.
- 20
Step 20
Blend the soup once more.
- 21
Step 21
Finely chop the herbs.
- 22
Step 22
Add a third of the greens to the soup.
- 23
Step 23
When serving, add the remaining herbs to each plate. Serve with sour cream and croutons.
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