Do you love mushrooms? love! Do you love soup? love! Well, today we'll take a look at how this much-loved mushroom can be made into a delicious and nutritious soup. There are many roles of mushrooms that you did not expect!
1. Creamy tomato bacon mushroom soup
Ingredients: tomatoes (three), bacon, fresh mushrooms
Accessories: flour, milk, seaweed
Seasoning: pepper, salt, chicken essence, butter
method
(1) Fry the bacon in oil, chop it, blanch the tomatoes in boiling water, peel it and beat it into a puree with a crusher, and cut the mushrooms into slices.
(2) Heat the wok, add butter, a little flour and sauté, add fresh mushrooms, milk and tomato sauce, add water to adjust to the appropriate consistency, add pepper, chicken essence, salt to adjust the taste concentration.
(3) Pour the soup into a dish, cut the seaweed into thin strips, and sprinkle it on the soup together.
Features: Western-style soup, nutritious, appetizing and beautiful, can also be made for breakfast with toast.
2. Pork ribs and mushroom soup
Ingredients: 500 grams of large ribs, 100 grams of fresh mushroom soup, 100 grams of tomatoes, 15 grams of rice wine, 5 grams of refined salt, 3 grams of monosodium glutamate.
(1) Pat each large rib with the back of a knife, then break the bone marrow and add cooking wine and salt to marinate for 15 minutes.
(2) Add boiling water to the dish, add large ribs, skim off the foam, add wine, low heat for 15 minutes, then high heat for 8 minutes, add MSG to taste and add tomato pieces, boil.
3. Carrot and mushroom soup
Ingredients: 150 grams of carrots, 50 grams of mushrooms, 30 grams of soybeans, 30 grams of broccoli.
Seasoning: 5 g salad oil, 5 g salt, 2 g monosodium glutamate, 1 g sugar.
(1) Peel and cut the carrots into small pieces, cut the mushrooms into pieces, soak the soybeans and steam them thoroughly, and change the broccoli to small pieces.
(2) Cook the oil in a pot, add carrots and mushrooms and stir-fry several times, boil in the clear soup, and cook over medium heat.
(3) When the carrot pieces are boiled, add the soaked soybeans and broccoli, add salt, monosodium glutamate and sugar, and cook thoroughly to eat.
4. Pumpkin mushroom soup
Ingredients: 1 piece of pumpkin for 3-4 people (about 400 grams), 400 grams of mushrooms (with various mushrooms), 150 grams of fresh shiitake mushrooms, 100 grams of tea tree mushrooms, 150 grams of grass mushrooms, 1 green onion, 6 bowls of water.
Seasoning: 2 tbsp oil, 1/4 tbsp chicken broth mix.
Salt: To taste.
(1) Gently scrubb all kinds of mushrooms, cut thick slices of shiitake mushrooms and grass mushrooms, cut into sections of tea tree mushrooms, wash and cut into green onions.
(2) Wash and peel the pumpkin, remove the seeds, slice; put into a plastic box (suitable for microwave oven), cover the lid, pay attention to no need to buckle, use the microwave oven on high heat to "ding" for 6 minutes; take out and press into puree.
(3) Put two tablespoons of oil in a hot pot, stir-fry the mushrooms when the oil is 60% or 70% hot, pour water when it is slightly cooked, cook the mushrooms until cooked, then pour in the pumpkin puree, boil and add chicken powder, salt to taste, sprinkle with green onions to taste.
5. Dried scallop soup with mushrooms
Ingredients: 25g mushrooms, 50g Chinese cabbage, 10g scallops, 2 bowls of broth, a pinch of salt.
(1) Wash and slice the mushrooms for later; wash the cabbage and cut into 4 cm pieces for later.
(2) Soak the crushed dried scallops in water for about 3 hours, drain and set aside.
(3) Pour the broth into a pot, add mushrooms, cabbage and scallops, bring to a boil over high heat, then add a little salt to taste.
6. Winter melon and mushroom pork rib soup
Ingredients: pork ribs, winter melon, mushrooms, crab mushrooms.
Accessories: salt, pepper, sesame oil, chopped coriander.
(1) Wash the mushrooms and crab mushrooms, slice the mushrooms, remove the roots of the crab mushrooms, wash and peel the winter melon, and slice them.
(2) Remove part of the ribs and the original soup, pour them into a casserole dish together, bring to a boil over high heat, pour the mushrooms and crab mushrooms together, simmer for 20 minutes on low heat.
(3) Add the winter melon slices, cook for about 10 minutes until the winter melon slices are transparent, add salt, a little pepper, mix well and turn off the heat.
(4) Order a little sesame oil, sprinkle an appropriate amount of chopped coriander and get out of the pot.
7. Creamy mushroom soup
Ingredients: 300 grams of fresh mushrooms, 2 tbsp cream, 2 cloves of garlic, 2 shallot heads, 3 tbsp white wine, 2 tbsp flour, 2 cups chicken stock, 2 cups milk, 1/2 cup whipped cream, a pinch of salt, a pinch of pepper.
(1) Finely chop the garlic and shallots, wash the mushrooms and slice them for later.
(2) Sauté the minced pesto and shallots with 1 tbsp cream, stir-fry with mushrooms, pour in white wine when the mushroom soup is slightly dry, and turn off the heat after the alcohol evaporates.
(3) Take another pot, add 1 tbsp of cream, stir-fry the flour, pour in the chicken stock, milk and ingredients of recipe 2, etc. After boiling, then add the appropriate amount of salt and pepper to taste, and finally pour in the whipped cream and boil to the table.
8. Beef and mushroom soup
Introduction: This soup requires only a few ingredients. Use any spaghetti that's in the shape of your choice to make a soup, or try replacing spaghetti with barley or rice.
Ingredients: 100 g fresh mushrooms, sliced, 1 green onion, finely chopped, 2 tbsp olive oil, 100 ml of dried sherry, 500 g of beef broth, 600 ml of water, 1/2 teaspoon of freshly ground black pepper, 100 g of spaghetti in a fine shape.
(1) Take a large pot, place on medium heat, add olive oil, mushrooms and green onion and sauté until the dish is tender. Add snowless wine, cook until the liquid evaporates in half.
(2) Add beef broth, water and black pepper, bring to a boil and add spaghetti. Bring to a boil over medium heat for 10 minutes, or until the spaghetti is tender.
9. Small quail white ear mushroom soup
Ingredients: 1 small quail, 5 quail eggs, 50 grams of white fungus, 50 grams of mushrooms, 50 grams of tomatoes, cooking wine, salt, monosodium glutamate, pepper each appropriate amount.
(1) The small quail is washed, the internal organs are removed, and marinated with fine salt and cooking wine for half an hour.
(2) The white fungus is soaked in warm water and torn into small flowers. The mushrooms are cleansed and torn into small pieces.
(3) Put the quail in the soup pot, add cold water to boil, skim off the foam, add fine salt to taste, continue to simmer until cooked, take out and put it in the soup bowl.
(4) Bring the original soup to a boil, add white fungus, mushrooms, quail eggs and cook slightly, add tomatoes, add MSG, pepper, and pour into the quail soup bowl.
10. Chicken mushroom soup
Ingredients: Chicken breast (minced into mushrooms), a pinch of salt, 2 tbsp Nestlé evaporated milk, 2 tbsp mushrooms, 2 tbsp flour, 50 g butter, 1 cup milk, 1 cup water.
(1) Put 30g of butter into a frying pan, add flour after the oil is dissolved, stir-fry and stir well to form oil noodle sauce, and set aside.
(2) After washing the pot, add the remaining 20 grams of butter, until the oil is dissolved, add the chicken and mushrooms, and sauté until fragrant.
(3) Pour the oil noodle sauce into the pot, stir well, pour in fresh milk and water, and stir well.
(4) Sprinkle with a little salt, cook until a little thick, turn off the heat, pour the evaporated milk before coming out of the pot, and stir well.
Tips
(1) The amount of chicken mushrooms and mushrooms can be arbitrary, and there is no specific standard.
(2) Chicken and mushrooms can also be replaced with other ingredients, such as ham, shrimp, clams and so on.
(3) Adding evaporated milk will be more intense, and it is actually possible not to add it.