Table of contents:
- Ingredients for Bean and Potato Mushroom Soup
- Method for preparing mushroom soup with beans and potatoes
Video: Mushroom Soup With Beans And Potatoes. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Mushroom soup with beans and potatoes - thick, nutritious and delicious. It is suitable for lean and vegetarian menus. You can cook it with a wide variety of products - with fresh or dried mushrooms, with red or white beans (by the way, canned beans are also suitable), with pearl barley or rice. The soup turns out to be not only tasty, but also very beautiful if you cook the products separately, and then pour them with clear broth and cook until the potatoes are ready.
The most fragrant mushroom soup, of course, is obtained from porcini mushrooms, however, it will come out very well with ordinary chanterelles.
- Cooking time: 2 hours
- Servings: 6
Ingredients for Bean and Potato Mushroom Soup
- 500 g of forest mushrooms (assorted);
- 60 g of pearl barley;
- 100 g dry beans;
- 200 g potatoes;
- 150 g onions;
- 100 g carrots;
- 1 chili pepper;
- 3 bay leaves;
- salt, pepper, water, butter and vegetable oil, green onions - for serving.
Method for preparing mushroom soup with beans and potatoes
Heat butter and vegetable oil in a frying pan (about a tablespoon of each). Throw coarsely chopped carrots and finely chopped onions into the heated oil. Fry vegetables for 10 minutes, until the onions acquire a caramel shade.
Place the fried vegetables in the soup pot.
Peel the potatoes, cut into large cubes, add to the fried vegetables.
Next, put boiled mushrooms - in this recipe, chanterelles and boletus.
Fresh mushrooms need to be sorted out, washed thoroughly, cut into large pieces. Pour mushrooms with water, bring to a boil, descale, salt and cook over low heat until tender. Then put it in a colander, strain the broth.
At this stage, add the boiled pearl barley. The cereals should also be boiled, like mushrooms, until cooked - rinse the barley, pour into a saucepan, pour cold water in a ratio of 1 to 2. Cook over low heat for about 30 minutes.
Now add the boiled beans.
If you don't have beans ready, you will also have to cook them until tender. First, we soak the beans in cold water for several hours, then put them in a saucepan, fill them with plenty of water, cook over low heat for about 1-1.5 hours after boiling.
Now that all the ingredients are collected in a saucepan, pour in the strained mushroom broth. You can add a cube of dry mushroom broth to it to enhance the flavor.
Put the chili pepper pod, bay leaves into the soup, salt to taste, cook over medium heat for 20-25 minutes after boiling until the potatoes become soft.
Before serving, decorate with mushroom soup with beans and potatoes with finely chopped green onions, pepper with freshly ground black pepper, season with sour cream. Bon Appetit!
This soup will have to be cooked for more than two hours if the hostess does not have boiled mushrooms, ready-made beans and leftover barley porridge in the stash. I advise you to remember the recipe in case there are leftovers of all of the above products in the refrigerator - in this case, you can quickly create a very tasty first course.
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