Gribnyanka national team

Category: Dishes from cereals and flour products
Gribnyanka national team

Ingredients

Porcini mushrooms, light boletus frozen 500 g
Shiitake mushrooms frozen 250 g
Processed cheese curd with onions 1 PC
Leek dry 1 tbsp. l.
Parsley + dry celery 2 tsp
Canned corn 3 tbsp. l.
Peeled potatoes, raw 2 pcs (large)
* Powdered (fiber) marjoram, thyme, basil in one bottle pinch

Cooking method

  • To be honest, it is a shame to lay out the recipe, since the preparation is elementary. But it turned out so delicious that I can't help but share! :)
  • It began with the fact that I began to disassemble the freezer - preparing for the new season of harvesting. I picked up a stone piece of boiled mushrooms (I realized from the caps that they were white), dug up a bag of frozen shiitake, frozen to death. Chipped off gr 250, the rest grew together as a monolith.
  • Preparation:
  • In short: I threw everything in a saucepan, without frying, etc., poured it with water, boiled it.
  • Details:
  • 1. I poured a little olive oil into a 2.5 liter saucepan, immediately threw both shiitake and stone white with young birch trees.
  • 2. Sprinkle with dry leeks on top. My mother dried it for me last year: it was a pity to throw out the juicy green petioles, so she shoved it into the dryer. It turned out awesome sprinkles! Fragrant, green, not losing color in hot dishes.
  • 3. Sprinkle with parsley-celery. Mom also dried.
  • 4. Brought to a boil, slightly evaporated the liquid.
  • 5. Added potatoes, cut into quarters lengthwise.
  • 6. I cut the cheese into thin slices and threw it on the potatoes.
  • 7. Added corn.
  • 8. Added fiber marjoram-thyme-basil.
  • 9. Poured 1.5 liters of water.
  • 10. Gave the potatoes to boil and the cheese to go.
  • 11. With slow, careful movements, kneaded the potatoes right in the pan with a crush.
  • All!
  • Gribnyanka national team
  • Porcini mushrooms gave aroma, richness, density, shiitake - an interesting earthy-woody flavor, cheese - creaminess, corn - sweetness. Leeks, marjoram, thyme, basil - Mediterranean flavor.
  • Serve with fresh herbs. I have cucumber herb, savory, pepper basil.
  • I highly recommend it!
  • Bon Appetit!:)

Time for preparing:

30-40 minutes

Note

Despite the fact that my son was hanging on me all the time, I prepared mashed potatoes for him for lunch, changed clothes, etc., I did not even notice how the soup was prepared! And my husband did not notice. I rode up to the smell and fell into the sediment from the deliciousness and surprise of the gift - the husband respects mushrooms very much ☺.

An excellent quick soup for giving when the mushroom season begins. And I'll grab the dry shiitake, and I'll hide a couple of hats for the smell in the cabinet at the dacha.

Note
* - At one point, I accumulated a lot of dried aromatic herbs in bunches and brooms. I decided to grind them in a coffee grinder. But I was sorry to leave the leaves and throw out the twigs (according to the rules, only leaves are used for seasoning): marjoram, thyme have very small leaves, 3/4 of the branches of the plant. And I decided to grind the herbs in a coffee grinder along with the stalks so that the good would not be lost. As a result, I am happy as an elephant. And the fiber from the stalks is in the business, and the aromatic seasoning decorates the dishes. I use it in soups, stews, for marinades, in dough, in kvass.

eye
Tricia, Nastyusha, I haven't cooked anything like that, but I'm also looking at frozen mushrooms ...
please explain here:

Quote: Tricia
Added fiber marjoram-thillan-basil.

and here:

Quote: Tricia
Crush the potatoes with a crush
took out-ceased-returned?
Tricia
Oka, Tanya, thanks for stopping by!
Now I will add comments to the recipe!
Let me explain:
1. At one point, I accumulated a lot of dried aromatic herbs in bunches and brooms. I decided to grind them in a coffee grinder.But I was sorry to leave the leaves and throw out the twigs (according to the rules, only leaves are used for seasoning): marjoram, thyme have very small leaves, 3/4 of the branches of the plant. And I decided to grind the herbs in a coffee grinder along with the stalks so that the good would not be lost. As a result, I am happy as an elephant. And the fiber from the stalks is in the business, and the aromatic seasoning decorates the dishes. Perhaps a connoisseur will imagine the herbaceous smell from my seasoning, but my husband and I are more than happy with everything!

The find was a mixture of marjoram, thyme, basil - we really like it.
There was also the fiber of rosemary with lemon zest - flew away with a whistle - the husband is a rosemary lover.

2. The chunks of potatoes were large - I couldn't miss, so I didn't take out anything, I just shook off the mushrooms and slightly, with slow movements, pressed the potatoes to a size that was pleasing to the eye.
eye
Nastyush, now it's clear, otherwise for me fiber is something from the field of special nutrition)
kavmins
original soup! mushrooms plus cheese plus corn - I've never tried that, I will have to portray)) there are no white people and shiitake too .. ((but I think that it will come out with others for lack of ... thanks for the recipe!
Tricia
kavmins, Marina, for that soup and prefabricated that you can be inspired and conjure! : girl_wink: And as the stars converge, so do it according to the recipe, albeit for the sake of interest
Ikra
Tricia, about corn - very interesting! Took note!
Tricia
Irina, thanks for stopping by!

That's why I decided to post the recipe because it turned out unexpectedly very tasty. My husband is very fond of mushrooms and ate the whole pot in a day! Lunch, afternoon tea, dinner and a plate for the night.
Let this idea be useful to someone else.
celfh
Anastasiaand why are you so? very even recipe, wonderful recipe
Tricia
celfh, Tatyanathanks for the praise!
I am very glad that I liked the recipe.
Averin
we also cooked only mushrooms in a white place delicious
Tricia
Volodya, if possible, I advise you to try it with white ones - they give an awesome consistency and a delicious spirit.
Since this is a mixed soup, you can take different mushroom combinations. We had:
oyster mushrooms, boletus + white, shiitake
boletus, mushrooms, oyster mushrooms
champignons, boletus, shiitake

Shiitake is not a delicacy, we often buy in packages either in Dixie or in Carousel. Not much more expensive than champignons.
And dry she took shiitake in the store of oriental goods and spices. 3-5 caps are enough for the soup.

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