Potrebno je oko 1kg svežih pečuraka, najbolje je napraviti kombinaciju nekoliko vrsta: šampinjoni, bukovače, vrganji, šitake, šumske jestive vrste... Pečurke staviti u đevđir i oprati ih pod mlazom tekuće vode a zatim dobro ocediti i osušiti kuhinjskom krpom ili papirnim ubrusom.
Ako stoje dugo potopljene u vodi, mogu da promene ukus. Očišćene pečurke iseći na krupnije komade. Dve glavice crnog luka sitno iseckati i lagano propržiti na malo ulja ili putera, da smekša, postane staklast. U propržen luk dodati pečurke pa sve zajedno pržiti još par minuta. Zatim naliti bujonom tako da čorba ostane gusta, posoliti, pobiberiti i kuvati na umerenoj temperaturi oko 20 minuta. Umesto bujona, može da se upotrebi i kocka za supu.
Oko 300ml neutralne pavlake i šaku svežeg iseckanog peršunovog lista, promešati. U tanjir sipati pavlaku i peršun, preko toga sipati čorbicu od pečuraka i lagano promešati. Ako ne začinite pavlakom svu čorbu, ono što ostane neće se pokvariti. Bez problema je možete odložiti u frižider za sutra ili zamrznuti za neki drugi put. Čak je i vrlo zahvalno napraviti veću količinu koju ćete zamrznuti i upotrebiti u toku narednih par nedelja.
Ukoliko uz toplu čorbicu od pečuraka poslužite i krutone, eto kompletnog obroka.
Po želji, neutralnu pavlaku možete da izostavite, jer pečurke su te koje daju ukus čorbi.
Sastojci: oko 1kg svežih pečuraka, najbolje je napraviti kombinaciju nekoliko vrsta: šampinjoni, bukovače, vrganji, šitake, šumske jestive vrste... 2 glavice crnog luka, malo ulja ili komad putera, bujon ili kocka za supu, so, biber, oko 300ml neutralne pavlake, šaka svežeg iseckanog peršunovog lista.
Mushroom soup
Mushroom soup is very simple dish, made from just a few ingredients. It’s good no matter what kind of mushroom is used, the ordinary ones found in nearby grocery stores or the exotic species. Anyway, it's funny and the results are remarkable.
It takes about 1 kg of fresh mushrooms. Make your own combination of several types: mushrooms, oyster mushrooms, porcini, shiitake, chanterelles, other fresh edible forest species... Put the mushrooms in colander, wash them under running water, drain well, dry with a paper towel and cut into large pieces. Do not immerse in water because the mushrooms can change the taste. Finely chop two onions, put into the pot, add some oil or butter and fry over medium heat stirring occasionally. When soft, add mushrooms to the pot, fry all together for a few minutes. Then pour chicken or vegetable stock (or water+stock cubes) so the soup remains thick, season with salt and pepper and cook over medium heat for about 20 minutes.
Stir a handful of fresh parsley leaves into the 300ml of cooking cream. Pour the cream mixture into the soup plate, add mushroom soup over it, stir gently. If the cream is not added to the soup pot, the remaining soup can stay in the fridge for the next day or you can put it in the freezer. It’s good to make a large quantity, freeze and use over the next few weeks.
If croutons are served with the hot mushroom soup, that's a complete meal.
The soup rich flavour comes of the used mushrooms, so the cream is not necessary.
Ingredients: 1kg fresh mushrooms (combination of several types: mushrooms, oyster mushrooms, porcini, shiitake, fresh edible forest species ...), 2 onions, splash of oil or a piece of butter, chicken or vegetable stock or stock cubes, salt, pepper, 300ml cooking cream, handful of fresh parsley leaves.
