Recipe: Mushroom Monastery Soup step by step with pictures | Handy.Recipes

Mushroom Monastery Soup

Cooked Mushroom Monastery Soup

Time to cook: 40 minutes

Total Servings: 10

Nutritional Value

My mother brought the recipe from a nunnery in Kursk. Kursk. There, this soup is served to the guests of honor. In the preparation - simple, but it is very delicious, at our house, it is always eaten "hurrah".

Author of the recipe

Ingredients for mushroom soup "monastery":

  • Champignons - 400 g
  • Cream cheese - 5 pcs
  • Carrots (large or 2 medium) - 1 pc
  • Butter - 100 g
  • Broth (Mushroom, in cubes, or 1 tbsp.l. crumbled) - 2 units
  • Dill
  • Water (2 l - for "main" soup, 1 l - for carrots) - 3 l

How to cook mushroom soup "monastery" step by step with photos

First, prepare the carrots: peel them, cut into pieces and boil them (pour 1 liter of water in the pot).

While the carrots are boiling, dice melted cheese. Let carrots boil until tender, add cheese and wait until melted over low heat.

With immersion blender we grind it all to a smooth mass.

Put carrot-cheese mass aside for now. We put on the fire a pan with 2 liters of water, add 2 stock cubes (or 1 tablespoon). Mushroom cube is preferable, but it does not matter, we can use any other kind. While water is boiling, finely chop mushrooms (the finer, the better) and fry them in butter until tender. You can add 50 ml of water to the pan.

When the water in the pot begins to boil, add the mushrooms and let boil for a while. Pour the carrot and cheese mixture, simmer for a couple of minutes. There is no need to salt it, I personally have enough salt from the broth. When serving MUST sprinkle with finely chopped dill greens. The soup may be unusual in terms of thickness - only small pieces of mushrooms float in it. But at home I have a pot of soup enough for no more than half a day. So, bon appetit!

Nutritional Value:

Whole Dish:
2039.1 Calories
97.6 g
176.6 g
13.6 g
Per Serving:
203.9 Calories
9.8 g
17.7 g
1.4 g
50.6 Calories
2.4 g
4.4 g
0.3 g

Butter, Carrots, Water, Dill, Mushroom, Cheese, Bouillon, Creamed Cheese, Broths and Soups, Hot Soups

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