Mushroom soup with "rags"

Mushroom soup with "rags"

Category: First meal

Ingredients
Dry mushrooms	50-70 g / pair of handfuls
Potatoes	1-2 pcs
Turnip onion	1 PC.
Millet	1 tbsp. l.
Cream 10%	200 g
Water	1.5 l
Egg	1 PC.
Black peppercorns	5-7 pcs. crush
Bay leaf	1 sheet
Sour cream	optional
Vegetable oil / ghee	1 tbsp. l. / 1 ​​h. l.

Cooking method

• This mushroom soup can be made with fresh, dried, frozen mushrooms. We prefer dry ones.
• I collect mushrooms and dry them myself. Before drying, wash thoroughly and then dry. Just rinse with water before cooking.
• For the sake of speed, I cooked it in a fast food today. But you can cook in the same way both on the stove and in a multicooker.
• If I cook in a fast food, then I do not soak the mushrooms, but immediately set to cook.
• If you soak the mushrooms before cooking, then do not drain the water after soaking the mushrooms. Strain through several layers of cheesecloth and use for cooking.
• 
• Cook mushroom broth with millet.
• Pour millet into a saucepan, lay mushrooms, fill with water. In a quick cook with maximum pressure on the "cook" program for 30 minutes.
• If in a saucepan on the stove, then cook until the mushrooms settle - about 1 hour over low heat.
• During this time we clean potatoes and onions.
• We do not cut the onion finely. We divide it into two parts.
• The broth is cooked.
• Preheat the pan, add the oil. I love the blend of oils. Catch the mushrooms from the pan and fry over high heat.
• Add 1/2 part of the onion to the mushrooms. Fry. We need the onion to become slightly transparent, but not change color, and give its aroma to the mushrooms.
• Add chopped potatoes, the second part of the onion, fried mushrooms and onions to the pot with broth, add pepper, bay leaf and salt.
• We put on fire and cook until the potatoes are cooked for about 20 minutes over low heat. It depends rather on the potatoes. Sometimes you cook it, and it is wooden, no matter how much you cook it.
• The potatoes are boiled.
• Now pour the cream into the soup. we reduce the fire.
• Break the egg into a cup and stir with a fork. But please do not use a mixer. Otherwise, we will not get a rag, but a finely dispersed suspension.
• We look after the soup. As soon as small bumps appear, we begin to stir the soup with a spoon, making a funnel. And pour the stirred egg into this funnel in a thin stream. We do not stop stirring. We stir in one direction, so that we have ragged strings .. Trying for salt.
• Bring the soup to a boil, but do not boil and cover with a lid.
• After 10 minutes, you can pour it into plates.
• Add sour cream to the plate, and eat with pleasure.
• Bon Appetit!

The dish is designed for

For the family.

Time for preparing:

1,5 hour

Cooking program:

plate / CMB

Note

This soup can also be lean for fasting.
You just need to remove the egg, cream, ghee and sour cream.
We will fry mushrooms and onions in vegetable oil, and this will give a very tasty aroma to our soup.
Mushrooms can be cut into strips, as they love in your family. We like to have something to chew. This is why the item on shredding mushrooms is omitted.
If you don't fry the mushrooms, the taste and aroma will be dull. But it's all up to you. Enjoy cooking

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[Lelka.]

Lelka., class !!! Yeshsho and with rags Mercy's soulful soup that she shared

[Natalia]

Natalia, help yourself!
Thank you for stopping by

Delicious soup, thanks, I took it in!
We can feed the little millet at least!

[Ksyusha]

Ksyusha, millet is boiled and it is not noticeable there at all. Maybe it will work out
Thanks for attention

where is my ladle ?. I love mushroom soups ...Lelik, put some mold in my plate)))

mold me into a plate)))

There is still half a saucepan left. Run boldly for a big spoon

Good soup !!!!!

Eh, I suppose they've eaten all the soup without me, right?
I also love soups from dried mushrooms. True, I have more and more fresh-frozen mushrooms. Next time, as the mushroom soup is impatient, I will make yours, Lelk, with shaggy ones! Thank you!

[Elena Tim, Lenk]

Elena Tim, Lenk, specially saved for you. I think you wake up, you want to eat, but here for those you have soup

lu_estrada, Thank you

Olchik!
And the quickie does not swear that you are mushrooms in it, and even cook millet! It all foams, rises! Does it run out of the valve? I have from the usual multi rushing from all the cracks! Although I wash the millet to clear water, and wash the mushrooms beforehand, and remove the foam at first ... Or is it because of the strong boiling in the usual multit?
Share your experience, Master!
(I've already soaked the mushrooms! White ones! Klaaassny ones! You know!)

[Tatyana]

Tatyana, cook at maximum pressure. Millet in bags, portioned for garnish. She's clean. Yes, and you need a little.
Soup for one meal)
I don't even soak mushrooms. Directly dry and cook.
I did not notice that it was very foaming. The lid is clean.

Aha! Lelichka! Got it ...
True, I have already soaked the mushrooms ... I thought I would cook in an ordinary cartoon ...
... and did it!


The mushrooms weighed exactly 50 g. That was very much even! Part even postponed (froze) until the next time! A very rich broth turned out from 50 g! (very fragrant straight! Although it may depend on the mushrooms ...)
I didn’t venture into the pressure cooker! Cooked in the usual!
I spied on - the mushrooms did not foam at all! (this is what properly collected and well-prepared Gifts of Nature mean! Thank you, Lelichka!). You could safely run into a pressure cooker!
Millet also did not try to escape (she took it in portioned bags).
It turned out that my whole family loves this soup!
Let's cook some more!
(especially since there is still a supply of mushrooms!)
Thank you, Olchik!