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Pleurotus mushroom soup

Pleurotus mushroom soup


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Peel the onion and carrots, wash them, then cut the onion into cubes and put the carrots on a large grater. Heat in hot oil until slightly softened. Pour over them 3 liters of water and bring to the boil.

Wash the mushrooms and drain well, then slice. They are boiled in boiling water together with bay leaves. Let it boil for 20 minutes, season with salt and pepper to taste and season with lemon juice. Remove from the heat and leave to cool for 15-20 minutes.

Mix the yogurt with the sour cream and the cleaned and crushed garlic. Add a few tablespoons of hot soup and mix well, then pour into the pot over the soup.

Serve hot with a hot pepper ..... yes' hot! : D Enjoy!

If you read the source of inspiration, you will see that the recipe came from one Corina, in the yard of another! :))



The benefits of eating pleurotus mushrooms

Pleurotus mushrooms should not be missing from your diet, as they have a lot of health benefits - here are some of them:

Are nutritionally rich, a cup full of pleurotus mushrooms with an intake of: 37 calories, 5.6 carbohydrates, 2.8 g protein, 0.4 g fat, 2 g dietary fiber, 4.3 mg niacin, 0.3 mg riboflavin, as well as and significant amounts of vitamin B6, manganese, folic acid, potassium or phosphorus.

Reduce blood cholesterol levels, which means that the cardiovascular risks are also lower. Scientists are still researching how pleurotus fungi can lower "bad" cholesterol.

I fight inflammation due to their strong anti-inflammatory effect. Pleurotus mushrooms have the ability to reduce the secretion of markers that cause the inflammatory process in the body, which means not only can they fight this problem, but also can prevent it.

Pleurotus mushrooms are rich in antioxidants price for the body, which reduce oxidative stress caused by free radicals. Therefore, the risk of disease is lower and the process of premature aging is slowed down.

Regardless of the reasons why you will try this vegan belly soup, made of pleurotus mushrooms, one thing is certain: your health will benefit. Follow the recipe step by step and you will not fail.


How do you make mushroom soup?

Put the oil in a pan and fry the chopped garlic, onion, mushrooms and peppers until golden brown. Add chicken soup, hot paprika, salt and simmer for 10 minutes. At the end you can put sour cream and garnish with parsley.

This one mushroom soup it is easy to prepare and tastes very good! You have to try it!


How to make homemade cashew milk

Cashew milk is very tasty, but also very healthy. And because it is easy to prepare at home, from just a few ingredients, it would be a shame not to try this recipe yourself.

Necessary ingredients:

  • 1 cup raw cashews, pre-hydrated overnight
  • ½ teaspoon of lemon juice
  • 3 cups of water
  • ½ teaspoon of Himalayan salt.

Method of preparation:

  1. Pour the water in which you hydrated the cashews overnight and then add 3 cups of plain water. Top up with ½ teaspoon of salt as well as lemon juice and cover the container in which it is with a lid. Let it sit for about 2 hours.
  2. After the 2 hours in which the ingredients have been together, put them in a blender, which you will turn on at maximum intensity and mix until you get a fine paste. Strain the cashew milk so that the pulp is set aside. You can consume the milk immediately or you can store it in a hermetically sealed container, for 3 days, in the refrigerator.

Radauti soup, without meat, with Pleurotus Mushrooms

Radautean soup, a soup appreciated and known by everyone. What would you say if we offer those who are not meat eaters an equally tasty soup, but in which we replace the chicken breast with Pleurotus Mushrooms?
Radauti soup without meat is just as easy to cook, and mushrooms replace chicken without any problems. You will get a very tasty soup, to your liking and that of your family. He can brilliantly replace the traditional Radauti soup, using only these tasty mushrooms.
RETETA VIDEO: https://youtu.be/wWEvwetvKoU

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False belly soup (with pleurotus mushrooms)

This recipe is ideal for people who are in the following situations:

& # 8211 I love garlic soups

& # 8211 I love belly soup, but for various reasons I can no longer consume the animal version.

You may miss a few situations, but I don't think we need to focus much on what is written before, but on the recipe.

False belly soup (with pleurotus) is a very healthy food that can also be eaten by vegetarian ovo lacto. It is high in calcium and other minerals, vitamins, good fats and plant proteins. Do not be afraid of the fats contained in this soup because over 50% are of vegetable origin.

Ingredients for five servings of fake belly soup (with pleurotus mushrooms)
& # 8211 500 grams of pleurotus
& # 8211 250 grams cream 12% fat
& # 8211 a glass of yogurt 125 grams
& # 8211 a red onion (large)
& # 8211 30 grams celery
& # 8211 100 grams of parsley or parsley root
& # 8211 3 carrots & # 8211 300 grams
& # 8211 1/5 parsley leaves
& # 8211 a garlic head
& # 8211 an egg yolk
& # 8211 50 ml olive oil
& # 8211 ½ teaspoon pepper
& # 8211 salt to taste
& # 8211 5-10 teaspoons of donut vinegar and ½ donut
& # 8211 2 l water.

How to prepare fake belly soup (with pleurotus mushrooms)
Add water, a pinch of salt, onion cut in four, carrot (only two) and celery cut larger, as well as parsley root or parsnip. Leave on medium heat, covered, for 40 minutes.

Cut the pleurotus into strips without legs (use for other food or put in the freezer for later use). You can use the legs to make pleurotus stew together with whole pleurotus mushrooms.

Remove the vegetables (they can be used for a cream soup like the one presented here) and put the pleurotus. Leave on medium heat with a lid for 25-30 minutes.

Mix the egg yolk with cream, yogurt, crushed garlic, salt, pepper and parsley. Gradually put the soup over (from the pot) and then put the mixture over the soup (in the pot) and simmer for 5-10 minutes (mix well).

In a 50 ml of olive oil, fry a carrot and put only the oil in the soup (use a metal strainer).

Add to taste, vinegar and pickled peppers (sliced ​​donut). Proceed as for the previously used mixture. Season with salt and pepper at the end.

If you want you can add more green parsley (I did not do this).

Costs
The costs for five servings of fake belly soup (with pleurotus mushrooms) are about 13-15 RON (2015 prices).

How to serve
Serve hot, with or without hot peppers. If you want you can also add vinegar and cream.


Take a large pot and put the onion to harden in very little oil. Add the sliced ​​mushrooms and season everything with salt and pepper. After the mushrooms have left their water, add the diced red donut or pepper and sauté for a few more minutes.

Add hot water and add a little dried thyme. Thyme is a spice that goes very well with mushrooms and garlic. Bring everything to a boil and leave for another 20 minutes to soften the mushrooms.

As in the case of the classic belly soup, the golden color is given by a finely grated carrot and hardened in a little oil. Take a small saucepan and sauté the carrots over low heat until soft, stirring constantly. Add the hardened carrot to the soup and simmer for another 5 minutes.

In a bowl, break the 2 yolks and rub a little with the cream or Greek yogurt. Crush the garlic on top and mix well with a whisk. Add a pinch of hot soup over the cream mixture with the yolk and garlic and mix well with the whisk. Pour the egg and cream mixture into the soup pot, bring to the boil and you're done.

False belly soup with pleurotus mushrooms can be soured, to taste, with vinegar or hot pepper juice!

If you liked this fake belly soup recipe, you will definitely love it and the traditional recipe for Leek with Olives, published in Sanda Marin's 1940 book.


Pleurotus mushroom soup

Wash the mushrooms and leave them in cold water. Peel and wash the vegetables and greens, then chop the onion scales and put it in oil in a larger pot. Add the thinly sliced ​​carrots, the diced whites, the four-potato chips, the finely chopped bell peppers and the not-too-finely chopped spinach.

Mix with a wooden spoon and cook for a few minutes, then add 4 liters of boiling water, broth, salt to taste and simmer for 10 minutes. Meanwhile, rinse the mushrooms well, drain the water and chop them into very thin strips like belly soup. Add the mushrooms to the soup and simmer for another 20 minutes.

Straighten the taste of salt and pepper. Put the yolk in the soup and mix it with lemon juice or vinegar, to taste, then add a pinch of hot soup until smooth. Add the rest of the soup, ground pepper to taste, chives and chopped parsley. You can also sour it on a plate and you can eat it with fresh or pickled hot peppers.


Pleurotus mushrooms in the oven

Pleurotus mushrooms are some of my favorite mushrooms. I could say that I like it more than mushrooms in certain recipes. Favorite recipes with pleurotus mushrooms are snails, simply divine, and, more recently, baked au gratin. A few years ago I tasted them prepared in this way for the first time and since then I prepare them almost only like that.

From time to time I also make the slices, but considering that they are fried, I can't afford to cook them like that frequently. Baked pleurotus mushroom recipe it is very very simple and fast. Serve both hot and cold. However, I prefer them hot and, because they are very easy to make, I prepare them just before serving.

Ingredients - Baked pleurotus mushrooms

  • 500 g pleurotus mushrooms
  • 3 tablespoons breadcrumbs
  • 3 tablespoons grated Parmesan cheese
  • 2-3 tablespoons olive oil
  • salt
  • pepper

Preparation - Mushrooms au gratin with breadcrumbs and parmesan

  • Quickly wash the mushrooms under a stream of cold water, then wipe them very well with absorbent kitchen paper.
  • We place them in the oven tray, lined with baking paper, and powder them with salt and pepper.
  • Add the breadcrumbs and grated Parmesan cheese on top of each hat and then sprinkle them with olive oil.

  • Bake them in the preheated oven at 180 ° C, for about 20-25 minutes or until they brown evenly.
  • We serve them hot or cold, plain or with a grilled steak.


Pleurotus mushroom soup

Boil the beef bone or concentrate cubes in 3 liters of cold water (if necessary, take the foam). Wash the mushrooms well and let them sit in cold water.

Peel and chop all the diced vegetables, thinly sliced ​​carrots and julienne.

Saute the vegetables in a saucepan, starting with the carrot and onion, the bell pepper, the parsnip, the zucchini, then add the finely chopped tomatoes and half of the chopped larch. After 10 minutes add the vegetables to the soup pot.

Drain the mushrooms well and slice them thinly, as for the belly soup (see video). Saute them for 2-3 minutes in a tablespoon of oil and add them over the soup. Let it boil for another 10-15 minutes, add the borscht concentrate (or boiling borscht), sugar, straighten the taste of salt, pepper.

In the soup put cream, vinegar or lemon juice (whoever wants), add a pinch of boiling juice, mixing well with a whisk. Add the soup and chopped larch. If you want, you can serve it with hot peppers and / or garlic.

Other recipes from the category Soups / soups

Dumpling soup

Chop the onion, carrot and bleach and put them to boil together with 2 teaspoons of delicacy, prepare the egg dumplings, semolina, salt and baking soda (make them fluffy). The consistency of the dumplings should be neither too soft nor too hard - enough to stand


Pleurotus mushrooms in the oven

Pleurotus mushrooms are some of my favorite mushrooms. I could say that I like it more than mushrooms in certain recipes. Favorite recipes with pleurotus mushrooms are snails, simply divine, and, more recently, baked au gratin. A few years ago I tasted them prepared in this way for the first time and since then I prepare them almost only like that.

From time to time I also make the slices, but considering that they are fried, I can't afford to cook them like that frequently. Baked pleurotus mushroom recipe it is very very simple and fast. Serve both hot and cold. However, I prefer them hot and, because they are very easy to make, I prepare them just before serving.

Ingredients - Baked pleurotus mushrooms

  • 500 g pleurotus mushrooms
  • 3 tablespoons breadcrumbs
  • 3 tablespoons grated Parmesan cheese
  • 2-3 tablespoons olive oil
  • salt
  • pepper

Preparation - Mushrooms au gratin with breadcrumbs and parmesan

  • Quickly wash the mushrooms under a stream of cold water, then wipe them very well with absorbent kitchen paper.
  • We place them in the oven tray, lined with baking paper, and powder them with salt and pepper.
  • Add the breadcrumbs and grated Parmesan cheese on top of each hat and then sprinkle them with olive oil.

  • Bake them in the preheated oven at 180 ° C, for about 20-25 minutes or until they brown evenly.
  • We serve them hot or cold, plain or with a grilled steak.



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