To make the mushroom soup aromatic and rich, you should add dried mushrooms to the fresh mushrooms. Vasilchuki Chaihona No. Sergei Sushchenko, corporate brand chef of restaurant 1, shared his mushroom puree soup recipe with socialbites.ca.
“If you don’t have time to go to the forest to pick mushrooms, try making a delicious and aromatic mushroom soup. “Add dried porcini mushrooms to enrich the broth,” he suggested.
Sushchenko explained that before starting to prepare the soup, dried mushrooms should be washed thoroughly and soaked in water overnight, but the remaining water after soaking should not be thrown away.
“When making soup, I recommend using the mushroom broth in which the mushrooms are soaked because it preserves a concentrated flavor,” he explained.
To prepare the cream soup, the chef will need dried mushrooms, fresh champignons, onions, carrots, potatoes and salt.
“Fry fresh mushrooms with onions and carrots in olive oil. Then add washed dried mushrooms and chopped potatoes to them, and only then fill everything with water and send it to cook on the stove,” Sergei Sushchenko advised.
When all the vegetables are cooked, let the broth cool slightly, then puree with a blender and bring the soup to a boil again.
“When serving, add a few drops of olive oil to the soup and garnish with croutons,” the chef concluded.
Previously Chief offered Siberian, Kamchatka and homemade Doshirak recipes.