Porcini mushroom soup: recipe from brand chef Giuseppe D'Angelo. Mushroom season: the best dishes in Yekaterinburg restaurants and recipes from chefs Soup with mushrooms from the chef

restaurant and wine bar chef Novel Dine&Wine

Beans are the perfect ingredient for thick, rich stews that are so good for the cold season. The only downside is that this dish takes time to prepare. First you need to soak the beans for 10-12 hours in cold water. Without pre-soaking, the beans will take a long time to cook and be poorly digested, causing bloating. After soaking, it will cook in just 40-50 minutes. If you don’t have time for a long preparation, then you can take canned beans and cook soup with it in the same way.

• 4 servings
• 1 hour 20 minutes
• 5 steps

Ingredients:

• Beef shank (without bone) 100 g
• Shallot 150 g
• Carrot 130 g
• celery stalk 180 g
• White beans 250 g
• Green basil 4 sprigs
• Fresh sage 2 sprigs
• Vegetable oil 60 g
• Chili pepper 10 g
• tomatoes in own juice(pelati) 300 g
• Garlic 2-3 cloves
• Water 1200 ml
• Salt and pepper to taste

For the cheese bun:

• Flour 200 g
• Parmesan 25 g
• Suluguni smoked 25 g
• Cream 33% fat 150 g
• Yeast 1 g
• Sugar 10 g
• Salt and pepper to taste

STEP 1

Soak beans overnight in cold water.

STEP 2

Cut all vegetables and meat into medium sized cubes.

STEP 3

Fry for vegetable oil ingredients in the following sequence: shallots, carrots, beef, celery, beans, chili peppers, tomatoes, garlic, basil, sage.

STEP 4

Shift vegetable stew with meat insaucepan, fill with water and continue to cook until cooked through, on average, for 40 minutes over low heat. If you want the soup to be thicker, take it off the stove later. Garnish with fresh basil when serving.

STEP 5

For the cheese bun: Melt the cheese, add all the other dough ingredients and form into buns. Bake in a preheated oven at 180 degrees for an hour.

Who doesn't love mushroom soup? Also creamy? Of course everyone loves it! After all, mushroom soup has a special taste and unusual aroma. It is very gentle, nutritious and contains a large composition of vitamins. And if the soup is made from champignons, then it can be safely offered even to children. Especially since most of them love mushroom soups and use them with great pleasure, which is certainly a big plus for parents. Indeed, in mushroom soup there is almost the entire large composition of trace elements and vitamins necessary for the child's body.

Three types of mushroom soups are cooked: regular, cream soups and puree soups. Well, of course, with the addition of various ingredients. But in any case, each of the soups is quite easy to prepare and very tasty. Today, I will be with you, dear readers, to share the recipe fresh soup made from champignons and oyster mushrooms.

This tender soup will not leave anyone indifferent. Therefore, I strongly recommend trying to cook it, I am sure that you will definitely like it. In addition, it is prepared very quickly and without much effort, but the result will definitely exceed all your expectations.

Ingredients

• Champignons - 250 grams
• Oyster mushrooms - 200 grams
• Refined vegetable oil - for frying mushrooms
• Potatoes - 1-2 pcs. depending on the size of the tubers
• Processed cheese with mushroom flavor - 100 grams
• Onion - 1 pc.
• Dill - a small bunch (can be frozen)
• Bay leaf
• Allspice peas
• Ground black pepper
• Peel the potatoes, wash and cut them as you would normally cut them for soup.

Put the potatoes in a saucepan, add the peeled onion, peppercorns and bay leaf. Pour everything drinking water and put it on the stove to cook.

Now take the mushrooms, which first wash and dry with a paper towel. Then cut the large champignons in half, and leave the oyster mushrooms the same size.

Pour refined vegetable oil into the pan, heat it well and send the mushrooms to fry.

Fry the mushrooms, seasoning them with salt and black pepper until slightly golden.

Put the fried mushrooms into the pan in which the potatoes are boiled, and continue to cook everything together.

Meanwhile processed cheese grate, or finely chop with a sharp knife.

When the potatoes and mushrooms are ready, remove the onion from the pan. It was necessary that she only gave all her taste and aroma, and she is no longer needed in the soup. After that, send melted cheese to the pan.

Stir the soup well so that the cheese is completely dissolved and the soup has a creamy color.

Season the soup with finely chopped dill, salt and pepper. Boil the soup with all the ingredients for 5 minutes and turn off the stove. Let the soup brew for about 10 minutes and serve it to the table.

Everyone Bon appetit! Your favorite chef is Anton Degtev.

From Alexey Pavlov, the chef of the Sochi restaurant Barceloneta, this is a real vacation by the sea. Here you have langoustines, and vongole clams with mussels. Not to mention the fact that the basis was fish broth and bisque. By the way, bisque - a thick sauce cooked on the shells of sea creatures, can become a soup in itself. And you want a bisque encore. Of course, a portion of such a soup is a real waste. But when is it possible to afford luxury, if not on the main soup day?

Creamy Cauliflower Soup with Gorgonzola

Carrot soup with baked pear, ginger and pecan

No, this is not a dessert, as one might think: this is from Roman Zakirov, the chef of the St. Petersburg restaurant Kuznya House, along with pear puree, ginger and pecans are not at all confectionery potatoes and onions. In sum - satisfying, rich, warming and invigorating. An indispensable remedy for our unhurried spring.

Carrot soup, ginger, baked pear, pecan

This one from Anton Patankin, the chef of the Rostov-based Macau restaurant, is very reminiscent of gazpacho in terms of meaning, taste and composition of the ingredients. But, unlike the Spanish brother, it is much more satisfying due to the fact that it is embedded in the tomato thick fresh tuna and a quail egg.

Cold tomato soup with tuna and basil

Preparing is no more difficult than purees from any other vegetables. But, thanks to the mysterious Jerusalem artichoke and oxtails, it acquires a completely unique, earthy and refined taste. If you can't find the oxtails suggested by Pavel Kazmin, head chef at the St. Petersburg restaurant Molto Buono, replace them with just good beef. Or beef cheeks, if possible.

Jerusalem artichoke cream soup with oxtails

Fish tomato soup

Don't be afraid a large number ingredients in this soup, because the main thing is the result. Halibut provides the richness, salmon provides color and richness of taste, both fish go well with tomatoes, and Asian spices add a bright Asian accent. Therefore, from Alexei Strakhov, the chef of the Moregrill restaurant (Moscow), it should turn out to match this noble combination.

Fish tomato soup

Ukrainian borscht with donuts

It is difficult to refuse a good rich and even with donuts. And you don't need to. You just need to take it and cook it, as Elena Nikiforova, the chef of the Shinok restaurant, suggests doing. That is, exactly according to the canon: with a passivation of tomatoes and beets, potatoes and beans, and the addition of a spoonful of fat rolled through a meat grinder at the very end.

Ukrainian borscht with donuts

White mushroom and shiitake soup

Soup from porcini mushrooms always turns out to be especially fragrant and rich. Shiitake gives it "meatiness" and density. And in addition to mushrooms for a voluminous taste, Dmitry Eremeev, the chef of the Turandot restaurant, suggests adding pine nuts.

White mushroom and shiitake soup

• Shallot - 3 heads
• Bacon - 6 pieces
• White mushrooms - 650 grams
• Olive oil -3 tbsp. l
• Cream - 200 ml
• Thyme - 1 sprig
• Garlic - 2 cloves
• Mushroom broth (remains from cooking mushrooms) - 200 ml
• Salt - to taste
• Ground black pepper - to taste

Cooking method:

CulinaryOn chef Giuseppe D'Angelo Photo: courtesy culinary studio CulinaryOn

1. Peel and cut the onion into small cubes.
2. Remove excess fat from bacon and cut into thin slices.
3. Cut thin slices into small strips.
4. Rinse porcini mushrooms (fresh or frozen), boil a little in water. Then remove from water and cut into small pieces. It is very important to leave some of the water in which the mushrooms were boiled, because then you will use the water as a broth.
5. Put the pan on the stove, heat and add 3 tbsp. l. olive oil.
6. Add bacon and onion to hot oil. Fry the onion until golden and the bacon until crispy.
7. Then add the mushrooms to the prepared onion and bacon and fry over medium heat.
8. Put the garlic after the mushrooms.
9. At the end put a sprig of thyme.
10. After all the ingredients are fried, add mushroom broth. Don't forget the salt and pepper!
11. Add cream and stir.
12. Once the contents of the pot come to a boil, remove the thyme. And grind the soup with a blender.
13. Strain the finished soup through a sieve.
14. Whip the cream in a separate bowl to serve the soup.
15. Pour the finished soup into bowls.
16. Use two tablespoons of whipped cream to form quenelles. Put the finished quenelles into the soup and garnish with drops of olive oil.
17. Put greens on cream quenelles for decoration.

Enjoy your meal!

Brand Chef Giuseppe D'Angelo

Soups with a creamy texture have a century-old history of cooking in France and Italy. Cream soup appeared on the menu of Russian restaurants relatively recently, and few people still practice this kind of first course at home. We propose to fix this as soon as possible: the chefs of five well-known Moscow establishments have revealed their technologies for making cream soups - with cauliflower, mushrooms, garlic, pumpkin and sweet potato.

Creamy cauliflower soup with chestnuts and truffle oil

Ingredients:

Cauliflower - 650 g
Onion - 15 g
Butter - 20 g
Vegetable oil - 50 ml
Salt - 5 g
Black pepper - 1 g
Cream 30% - 230 ml
Pumpkin seeds - 4 g
Truffle oil - 3 ml

Chestnut puree:

Chestnuts - 250 g
Cream 30% - 250 ml
Milk - 150 ml

Cooking method:

1. Wash the cauliflower, remove the leaves, disassemble into inflorescences and finely chop. Peel the onion and cut into small cubes.

2. In a saucepan, fry the onion in butter and vegetable oil until golden brown. Add cauliflower, fry with onions. Add water and simmer until done. At the end, add salt, pepper and cream, bring to a boil.

3. Beat the resulting mass in a blender.

4. Place the chestnuts in a saucepan, pour in the cream and milk, simmer until tender. Beat in a blender and rub through a sieve.

5. Serve: put chestnut puree on the bottom of the plate, pour soup, sprinkle pumpkin seeds and drizzle with truffle oil.

The recipe was prepared by the chef of the Voronezh diner Andrey Mramornov.

Ingredients:

Cream 20% - 1 l
Fish broth or water 0.5 l
Bulb onion 100 g
Garlic peeled 100 g
Starch 30 g
Butter - 60 g
Thyme 2 g
Shrimp - 180 g
Fresh greens - 20 g
Salt and ground black pepper to taste

Cooking method:

1. Fry chopped vegetables in hot oil, add water (or broth) and cook until tender. Then add cream, starch, spices and bring to a boil.

2. Remove from the stove and blend with a blender to a creamy soup.

3. When serving, add boiled peeled shrimp and chopped greens to the soup.

The recipe was prepared by the chef of Paulaner Bräuhaus Moscow Maxim Ryzhkov.

Pumpkin cream soup with crab meat

Ingredients:

Pumpkin - 1.4 kg
Cream 30% - 400 ml
Crab - 120 g
Truffle oil - 8 g
Salt and pepper to taste

Cooking method:

1. Peel the pumpkin, cut it and put it to boil for 1.5 hours.

2. After cooking, beat in a blender until homogeneous mass. Add 400 ml of cream, spices to taste, beat everything together in a blender again. When serving, pour the soup into a heated plate, put the boiled crab meat on top, pour over with truffle oil.

The recipe was prepared by the Chef of the restaurant "Honest Kitchen" Sergey Eroshenko.

Ingredients:

Potato - 500 g
Sweet potato - 500 g
Carrot - 150 g
Onion - 200 g
Garlic - 10 g
Cream 30% - 1 l
Water

Cooking method:

1. Peel the vegetables, chop coarsely and boil until fully cooked, without closing the lid.

2. Add cream and cook for another 10 minutes, beat with a blender and bring to a boil again. If necessary, thicken with flour, starch or potato flakes. Add salt and pepper to taste. Garnish with olive oil drops and dried paprika.

The recipe was prepared by the chef of the Dizengof99 restaurant.

Mushroom cream soup with quenelles

Ingredients:

White mushrooms - 40 g
Champignons - 100 g
Onion - 50 g
Carrot - 25 g
Thyme - 3-4 sprigs
Vegetable oil - 50 g
Butter - 100 g
Cream 30% - 50 ml
Milk - 50 ml
Mascarpone cheese - 20 g
Truffle oil - 2 g

Cooking method:

1. Cut mushrooms and vegetables into small arbitrary pieces and fry in vegetable oil, add thyme at the end.

2. Pour in water and cream, bring to a boil, cook at a low boil until tender.

3. Beat with a blender, wipe through a sieve. Season with salt and pepper to taste and bring to a boil. Remove from stove and set aside.

4. Boil the potatoes until tender, drain the water. Add butter and warmed milk, rub until smooth and mix with mascarpone. Make quenelles.

5. Put cream soup on a plate, top with potato and mascarpone quenelles, pour over with truffle oil.

The recipe was prepared by the chef of the True Cost restaurant Artem Minenkov.