Mushroom soup with beans will be a great solution, especially during the approaching frosts. After all, what could be more desirable in the cold season than a bowl of steaming and rich soup, which is able to warm the body from the inside no worse than any “hot” one.
Any soup requires a certain amount of care and skill from its creator, and this soup is no exception. So, beans require soaking to neutralize the substances in them that prevent the body from absorbing the beans. After washing and cleaning, mushrooms should also be placed in brackish water, but to preserve useful components that oxidize in air and become useless for health.
When preparing any type of soup, regardless of the number of ingredients, a special role is played by imparting or enhancing the aromatic qualities of the dish. Coriander, mint or bay leaf can serve as an assistant in this matter to offset the strong smell of boiled beans. A complex of tarragon, hot pepper, parsley and marjoram will help accentuate the meaty aroma of mushrooms.
The variety of taste qualities of various mushrooms also expands the picture of savory sensations of each new variation of the soup. As for what you can add to mushroom soup with beans, the possibilities are unlimited: vegetables and meat, cheeses, eggs, crackers and dressings - the choice is truly amazing!
How to cook mushroom soup with beans - 20 varieties
Also known as Tuscan, the simplest version of this soup without any unnecessary tricks. Intoxicating, penetrating to the very core with its combination of aromas, this hot dish will saturate the body with energy and warmth - truly an ideal solution, both in rainy weather and in the icy season of snow and blizzards.
Ingredients:
- Dry mushrooms (champignons or porcini) - 40-50 gr.
- Onions - 1 pc.
- Corn flour - 75-90 gr.
- Canned beans (white or red) - 1 can
- Vegetable oil - 45 ml.
- Mushroom broth (dry) - cube/60 g.
- Tomato (to taste) - 2-3 pcs.
- Carrots (to taste) - 1-2 pcs.
- Garlic (to taste) - 2-3 heads
- Celery (to taste) - a couple of sprigs
Preparation:
In a small container, soak the mushrooms in 500 ml. slightly salted water. While the mushrooms are steeping, finely chop the onion.
Fry the onion in vegetable oil in a frying pan until golden brown.
Add corn flour, mix thoroughly for 3 minutes. Make sure that the onion is covered with flour on all sides.
Add a saucepan with water to the fire, throw in the broth concentrate, stir for up to 3 minutes. Add soaked mushrooms along with water. Cook the resulting volume of 2 liters until boiling.
To obtain a richer broth, you can add finely chopped carrots and 2-3 ripe tomatoes cut into pieces. Garlic or celery will help give a stronger aroma and taste.
Then add the onions fried in flour and boil again. 5 minutes before the end, pour in the beans, but without the juice, and stir until the end of cooking.
Add salt, pepper or sour cream to each serving to taste. Borodino bread will enhance the taste and pleasure of the soup.
Bean soup "Forest"
What could be more nutritious than a basket of wild mushrooms? Only the soup made from them is beautiful and tasty, a real feast for a gourmet.
Ingredients:
- Red beans - 50-70 g.
- Honey mushrooms - 80-100 g.
- Porcini mushrooms - 40-60 g.
- Saffron milk caps - 60-100 g.
- Chanterelles - 60-100 g.
- Boletus/boletus - 50-80 g.
- Pickled small apples - 60-180 g.
- Carrots - 1-2 pcs.
- Onions - 2 heads
- Potato - 1 pc.
- Salt, spices (optional)
- Greens (juniper, dill, strawberry leaves) - 3-4 leaves or bunches
Preparation:
Soak the beans for 4 hours to swell; drain the water several times.
Cut the washed mushrooms into caps and stems, leave half, add cold water and cook for about 30 minutes.
Place the apples cut into slices.
Then add the swollen beans, and after another 20 minutes - chopped onions and carrots, after 10 - potatoes.
Add herbs before finishing cooking.
The dish can be prepared either in a slow cooker or the old fashioned way, by hand. The cheesy taste pleasantly complements the taste picture.
Ingredients:
- Potatoes - 450-600 g.
- Canned beans - 1 can
- Champignons, honey mushrooms or chanterelles - 250-300 g.
- Carrots - 1 pc.
- Tomato - 1 pc.
- White onion head - 1 pc.
- Processed cheese - 3 pcs. or 120g.
- Greens (optional) - 2-3 bunches
- Salt (optional)
Preparation:
Cook the diced potatoes until boiling and about 12 minutes on top.
Finely chop the mushrooms and onions, grate the carrots.
One by one, first fry the carrots and onions, then fry the mushrooms until half cooked in a frying pan, then add them to the soup.
Drain beans before adding. Readiness is determined by the potatoes.
It is better to freeze the cheeses before adding them, then cut them with a grater and place them in a pan.
Soft cheese, on the contrary, should be spooned directly into the soup.
Keep on low heat until the cheese is completely dissolved, stirring consistently.
Traditional Chinese soup with the addition of native mushrooms will become an even more nutritious treat.
Ingredients:
- Noodles - 350 g.
- Any mushrooms - 200 g.
- Green beans - 220 g.
- Egg - 1 for each serving
- Small white onion - 2 pcs.
- Bell pepper (red) - 2 pcs.
- Chili pepper (optional) - 3 pcs.
- Soy sauce - 50 g.
- Vegetable oil - 1-2 tbsp. l.
- Onions - 3 bunches
- Salt (optional)
- Curry (optional)
Preparation:
First, boil the long Chinese noodles.
Fry the onions cut into half rings in oil, to which add slices of mushrooms and sweet peppers, cut into strips.
Cook for 6 minutes, then add green beans and continue to simmer for another 7 minutes.
Sprinkle red pepper with soy sauce and place in a frying pan, pour out the remaining sauce.
Add boiled vermicelli and fry for about 5 minutes.
After putting it on a plate, add a little boiling water, put two halves of a boiled egg or pour one raw one.
Sprinkle green onions on top.
The entire Transcarpathian cuisine is characterized by a love for a huge amount of garlic, from which porcini mushrooms begin to emit a thicker, richer aroma.
Ingredients:
- White beans, “Yaska” variety - 250 g.
- Fresh porcini mushrooms - 300 g.
- Potatoes - 4 large pieces.
- Carrots - 3 small pieces.
- Celery - 1 bunch
- White onion head - 1 pc.
- Sour cream - 180-200 g.
- Parsley - 2 medium pieces.
- Butter - 2 tbsp. l.
- Vegetable oil - 3-4 tbsp. l.
- Black pepper - 4 peas
- Vinegar - 2 tbsp. l.
- Salt (optional)
- Bay leaf (optional) - 3 leaves
- Head of garlic - 3 whole pieces.
Preparation:
Prepare the beans the night before and cook them in the morning just to be on the safe side. Also soak porcini mushrooms in water with vinegar for an hour or two, and then boil.
Cut the potatoes into large cubes and fry in vegetable oil for no more than 4-5 minutes.
Place them in boiling water, pouring in the mushroom broth.
Cook over low heat. Finely chop the greens, celery and carrots using a fine-mesh grater and add to the potatoes.
Also add all the cloves of 2 heads of garlic, mashed into the pulp. Cook for 20 minutes.
During this time, grind half of the cooked beans in a blender along with a handful of boiled potatoes to a thick consistency.
Add mixture to soup.
Fry the boiled and chopped mushrooms along with the onions for a minute, then throw them into the pan.
Half a minute before it’s ready, add sour cream, pepper, and bay leaf. Add 2 tablespoons of the remaining beans to each plate, add herbs and a clove of garlic.
Here we present an option with pearl barley, since its dense structure, taste and ability to absorb water much more than other cereals make it an interesting addition to beans and mushrooms.
You can use any cereal as a cereal, depending on how rich you want the soup to be. Also take into account certain useful elements that are part of a particular cereal. Each grain requires its own cooking time.
Ingredients:
- Small beans, white - 30-50 g.
- Green peas - 40-60 g.
- Yellow peas - 40-60 g.
- Pearl barley - 90-110 g.
- Onions - 1 pc.
- Carrots - 2 pcs.
- Potatoes - 0.5 pcs.
- Dried champignons - 80 g.
- Garlic - 6 cloves
- Celery - 3 bunches
- Parsley - 2-3 bunches
- Spices (optional)
Preparation:
Place the pre-soaked beans along with both types of peas and pearl barley on the bottom of the pan, add water and cook.
A little later, add chopped carrots, potatoes, mushrooms, celery and garlic.
Bring the entire mixture to a boil, then reduce the heat and cook for another hour and a half.
Garnish with parsley sprigs.
Dried mushrooms, despite their aging over time, retain all their nutrients. But beans here are still the main ingredient, the taste of which is not shaded by anything.
Ingredients:
- Tender pork - 300 g.
- Potatoes - 4 pcs.
- Large carrots - 2 pcs.
- Any dry mushrooms - 80-120 g.
- Red beans - 100 g.
- Sour cream, spices (optional)
Preparation:
Soak mushrooms and beans in cold water for several hours.
At this time, fry the onions and carrots over the fire. After which we cut the mushrooms into thin slices.
We throw the beans into boiling water, where we cook them for 30 minutes. Add potatoes and mushrooms and cook for another 1.5 hours.
Place the sliced pork into the soup and add the onions and carrots. Cook everything for at least an hour over low heat.
Cucumbers and mushrooms give the soup a piquant saltiness.
If desired, you can add meat, but only tender meat (chicken, less often pork neck), since the salty broth will make the meat tougher.
Ingredients:
Marinated champignons - 250 g.
Pickled small cucumbers - 100 g.
Canned red beans - 1 can
White onion - 1 pc.
Garlic - 3-5 cloves
Vegetable oil - 5 tbsp. l.
Preparation:
Fry finely chopped onion for 3 minutes in oil. During this time, chop the mushrooms and cucumbers, which we add to the onion.
After 8-10 minutes, throw the beans into the pan along with the sauce and simmer over low heat for no more than 15 minutes.
Pour the entire mixture into a prepared pan with water, add all sorts of seasonings and cook for 20 minutes.
Thanks to the cream, a very delicate taste is achieved, which favorably presents the mushroom component. Good for a romantic evening.
Ingredients:
- White beans - 1500 g.
- Fresh porcini mushrooms - 120 g.
- Green peas, canned - 100 g.
- Egg - 2 pcs.
- Medium fat cream - 140 ml.
- Butter. - 2 tbsp. l. with a slide
Preparation:
Boil the beans in slightly salty water.
Mash the softened beans to a puree, then add cream and butter, as well as chopped mushrooms and peas.
Bring to full readiness.
Another version of the soup, which is very easy, both to prepare and to eat. And also very tasty!
Ingredients:
- Chicken breast - 250 g.
- Rice - 90-120 g.
- Eggplant - 0.5 pcs.
- Zucchini - 0.5 pcs.
- White onion - 0.5 pcs.
- Carrots - 1-2 pcs.
- Cherry tomatoes - 3 pcs.
- Celery - 1 bunch
- Green beans - 80 g.
- Champignons - 10 pcs.
- Rice vinegar - 3 tbsp. l.
- Soy sauce - 2 tbsp. l.
- Brown sugar - 1 tsp.
- Garlic - 2 cloves
- Chili pepper - 1 pc.
- Bell pepper - half
Preparation:
Cut the onion and carrots into small pieces, fry in oil until transparent.
Cut the sweet pepper and celery into strips and also add to the vegetables, a little later add zucchini and eggplant.
While the vegetables and mushrooms are stewing, prepare the fillet by cutting into small pieces and boiling for 5 minutes in boiling water.
Then add rice to it. Once the rice is ready, add the mixture.
A few minutes before finishing, add rice vinegar, sauce and brown sugar one at a time. Add grated garlic to the finished soup.
Lenten soup, thanks to its tomato aroma, will come in handy in inclement and rainy weather.
Ingredients:
- White beans, canned in their own juice - 1 can
- Any fresh mushrooms - 300-350 g.
- Any dry mushrooms - 50-150 g.
- Tomatoes in their own juice - 1-1.5 cans
- Onions - 1 pc.
- Small carrots - 2 pcs.
- Unscented vegetable oil - 3 tbsp. l.
- Salt, pepper, spices (optional)
Preparation:
Soak dry mushrooms in boiling water. Wash the fresh ones, cut off the stem and cut into small slices, then fry them under the lid until soft.
At this time, add thinly sliced onions and shredded carrots to the pan.
We remove the skin from each tomato, chop the pulp, and then add it to the pan with the vegetables.
They are followed by fried champignons, and after 5-7 minutes of boiling, swollen dried mushrooms are added.
Lastly, add the diced potatoes, add boiling water to the whole mixture and cook until tender.
Just before finishing, add beans and spices to taste.
The wine here acts as an accent to the meaty taste of the mushrooms. Beans, with their dense consistency, play a good shading role in the dish. But since alcohol overshadows the mild flavor of beans, it is recommended to use black beans, which have a stronger spicy flavor.
For whites and champignons, the ideal option would be red wine, but not very sweet. For lamellar mushrooms, such as chanterelles, dry white wine is suitable.
Ingredients:
- Black beans - 200 g.
- Dry white wine - 50-90 ml.
- Cream (3.2%) - 250 ml
- Champignons - 500 g,
- Onions - 1 pc.
- Dry white wine - 50 ml,
- Ghee - 1 tsp.
- Parsley - 2 bunches,
- Lemon juice - 2 tbsp. l.
- Carrots - 1 pc.,
- Celery - 100 g.
- Salt, pepper (optional)
Preparation:
Preparing the beans. We prepare broth using water from vegetables.
Marinate half the mushrooms in lemon juice. Fry the other half over the fire along with the onion, then grind them in a blender until creamy.
Place the resulting mixture in a saucepan, fill it with vegetable broth, add all the wine and cook until boiling.
10 minutes before readiness add pickled mushrooms, and 5 minutes before adding cream. Serve with parsley.
An interesting version of mushroom and bean soup with the addition of crispy dumplings.
Ingredients:
- Canned beans with vegetables - 500 ml.
- Champignons - 300 g.
- Small onion - 1 pc.
- Dill - 1-2 bunches
- Flour - 400 g
- Egg - 1 pc.
- Bay leaf (optional) - 3-4 leaves
- Salt (optional)
Preparation:
Peeled mushrooms into slices. Chop the onion and fry it in vegetable oil for 5 minutes.
Then add the beans and boil again. During this time, you need to beat the egg with a pinch of salt and 50 ml. water.
While stirring, gradually add flour until the mixture becomes thick and creamy.
Alternately dip a teaspoon into cold water and a pan with dough, then place it in the boiling soup against the wall until ready.
Garnish the finished soup with dill.
Morels, although they do not look very attractive, are very useful. And their specific taste will be well interrupted by lard and beans.
Ingredients:
- White beans - 150 g
- Dry morels - 3-4 large pieces.
- Onions - 1 pc.
- Lard - 50 g
- Parsley - 1 bunch
- Garlic - 2-3 cloves
- Vegetable broth -200 ml
- Olive oil - 2 tsp.
- Sea salt - half a tsp.
Preparation:
We prepare the beans the night before and soak the morels for half an hour. Fry the chopped lard in oil with the addition of onion and garlic.
After the golden color appears, add morels here.
Beat part of the boiled beans in a blender with the addition of half the fried mixture until smooth.
Pour the resulting mixture into the broth with the second part of the beans and heat to a low boil.
Add the second half of the morel mixture and sprinkle parsley on top.
Combining so many ingredients, it is very easy to cook an original and at the same time very familiar soup.
Ingredients:
- Red beans - 250-300 g.
- Half a chicken - 500-800 g.
- Champignon - 400 g.
- Onion - 1 head
- Carrots - 2-3 pcs.
- Potatoes - 2 pcs.
- Herbs, spices (optional)
- Salt (optional)
Preparation:
In a slow cooker or just prepare the beans.
Boil the chicken, remove the foam from it and add the beans.
Add finely chopped vegetables, as well as mushrooms, cut in half.
We determine readiness by looking at the potatoes, adding herbs and spices to taste.
This elegant creamy soup is perfect for a memorable evening to please your significant other.
Ingredients:
- White beans - 400 g.
- Mushrooms (ceps) - 200-300 g.
- Shrimp for salad - 150-200 g.
- Onion - 1 pc.
- Celery - 1 stalk
- Garlic - 2-3 cloves
- Breadcrumbs - 1 tbsp. l.
- Thyme - 2 tsp.
- Bay leaf - 2-3 leaves
- Olive oil (Extra Virgin) - 4 tbsp. l.
- Black pepper - 5-8 peas
- Parsley (optional) - 2-3 bunches
- Salt (optional)
Preparation:
Preparing the beans. Chop the vegetables and fry in one spoon of oil until golden brown.
First add the beans, thyme and pepper to the pan and add the vegetable mixture.
Sprinkle the shrimp with finely chopped parsley mixed with breadcrumbs, then bake in the oven or microwave in olive oil for about 5-7 minutes.
Grind the cooked mixture using a blender to a puree.
Add the prepared shrimp, pour in the remaining olive oil.
Very tasty bean soup on tender brisket with the addition of tasty and nutritious mushrooms.
Ingredients:
- Assorted beans (white, red and green) - 60 g each.
- Beef brisket - 400 g.
- Onions - 1 pc.
- Potatoes - 3-4 pcs.
- Dried mushrooms (boletus) - 110 g.
- Black pepper - 6-10 peas
- Bay leaf (optional)
Preparation:
Soak the beans for several hours. During this time, wash the meat under cold water and cook.
Then cut the finished meat into portions, and pour the swollen beans into the meat broth.
Also during this time you need to prepare the frying of carrots, onions, and mushrooms.
To do this, they need to be cleaned and chopped using a knife or grater.
After the golden crust appears, add the resulting mixture to the soup and cook until the beans are fully cooked.
Lastly, add the potatoes and cook until fully cooked.
There are as many as three separate soups mixed together here: mushroom, bean and vermicelli. It will be a very filling lunch!
Ingredients:
- Red beans - 70-80 g.
- Dried chanterelles - 50 g.
- Soup noodles - 80 g.
- Small carrot - 150 g.
- Potatoes - 200 g.
- Tomato paste - half a tablespoon,
- Salt, spices (optional)
Preparation:
Pre-soak the beans. Then drain the water, add 2 liters of cold water and put on fire.
After bringing to a boil, add the whole dried chanterelles and cook for 20 minutes.
Peel the potatoes and carrots and cut them into cubes, then add them to the pan.
After ten minutes, add tomato paste, followed by vermicelli and cook until the noodles are completely softened.
Suitable for vegetarians and those watching their figure, this soup, even without meat, is a real treasure trove of tasty and, most importantly, healthy nutrients.
The beautiful red color will give an additional attractive look.
Ingredients:
- White beans - 70-80 g.
- Mushrooms (any) - 400 g.
- Potatoes - 2-3 pcs.
- Beets - 1 pc.
- Tomatoes - 2 pcs.
- Onion - 1 head
- Small carrots - 1 pc.
- Celery root - 40 g.
- Sauerkraut - 150 g.
- Lemon juice - 2 tbsp. l.
- Spices (optional)
Preparation:
Prepare the beans the night before by filling them with water. Then drain, rinse, add fresh water and cook.
Quickly chop the washed mushrooms into cubes and cook in a separate pan until boiling, then add to the beans along with the broth.
Add chopped potatoes, grated beets, sprinkled with lemon juice, alternately with an interval of 5 minutes.
Remove the skin of the tomato, immerse it in boiling water for 30 seconds, and, cutting the pulp into pieces, also add to the beans.
Before adding onions, carrots and celery, they must first be fried in a frying pan for 5 minutes.
Cook the entire mixture until it boils and for about 15-20 minutes.
This cooking option will be an excellent solution in a situation where you need to feed your family as quickly as possible. Modern multicookers greatly facilitate and speed up the cooking process, while preserving all the nutrients and elements.
Ingredients:
- Beans - 90 g.
- Mushrooms (champignons) - 140-150 g.
- Potatoes - 4-5 pcs.
- Carrots - 2-3 pcs.
- Onion - 1 head
- Sour cream (optional) - 1 tbsp. l.
- Cilantro or dill (optional) - 2-3 sprigs
Preparation:
In this case, the process of soaking the beans can be significantly accelerated. A multicooker will help with this: beans placed in it, filled to the top with water, in the appropriate mode will be ready for further use in less than an hour.
While the beans are steeping, there is time to peel and chop the remaining ingredients.
At this point, the beans will be ready and all the products are poured into the container.
The timer is set to approximately 20 minutes.
Cold sour cream or herbs are added to taste.
Just think that 3 centuries ago they knew nothing about beans in Russia. The seeds of this plant have taken root in Mexican cuisine a long time ago, but this is understandable, because the legume plant has its ancestral roots in Mexico. After the plant spread to other continents and countries, the seeds of the plant appeared as ingredients in any national cuisine, fitting into the recipes of many cookbooks. In Russia, the recipe for preparing the seeds of this plant immediately captivated gourmets with its taste and benefits for the body. Soup with beans and mushrooms is not only a dish of everyday home cooking, but also an integral component of restaurant menus.
Why did the population of Russia fall in love with beans? A recipe for 100 grams of soup contains few calories - only 70. For this reason, a low-calorie dish, rich in proteins and starch, is primarily liked by people watching their weight. Mushrooms add a distinctive flavor to the dish and enhance the nutritional value of the glycogen and essential amino acids they contain. The recipe for bean soup with mushrooms is a successful find of Russian housewives who did not know about the similar food group of these two products, but understood their successful combination.
The recipe for preparing the dish is very diverse. Mushroom soup with beans is prepared in different broths, depending on the desired calorie content of the finished dish. If you want to make mushroom and bean soup more high-calorie, then the recipe suggests using meat broth as a base. Less calorie soups are prepared with plain water.
Since the legume plant, within reasonably consumed limits, has a beneficial effect on the functioning of human organs and systems, mushroom soup with beans is recommended for pregnant women, diabetics, hypertensive patients, and patients with chronic pathologies of the digestive system (pancreatitis, cholecystitis, gastritis, etc.). Folic acid and a large amount of iron make the dish an indispensable part of the diet for anemia and blood diseases.
In Russian cuisine recipes, beans are used in fresh, canned and dry forms. For soup, it is best to use dry beans, as the fat in the dish will be large. To prepare soups and other dishes, the seeds of the legume plant are pre-soaked in cold water. There are many recipes for making soups where beans are soaked in beer.
In the retail trade you can find two varieties of beans: white and red. It is advisable to use legume seeds and mushrooms in the same color harmony for the soup. So, if the soup is made from porcini mushrooms, then
It’s better to take white beans, and vice versa. Champignons or oyster mushrooms are suitable for the soup, but the dish will only be aromatic from forest mushrooms, which are sold dried. If the beans are grown with your own hands in a dacha or personal plot, and the mushrooms are collected independently in the forest, then the cost of soup for the whole family will be almost minimal.
You can prepare the soup in a slow cooker,
electric or gas oven, but many would dream of trying the most delicious soup from a Russian oven, cooked in a cast iron pot. We offer a recipe for white bean and porcini mushroom soup.
Ingredients:
- carrot root – 1 pc.;
- white beans - 1 cup dry seeds;
- porcini mushrooms – 1 cup dried fruiting bodies;
- tomato paste – 5 large spoons;
- dill and parsley - to taste and need;
- salt and pepper - to taste;
- sugar - half a small spoon;
- pepper - a few peas;
- potatoes - 3 medium tubers;
- bay leaf – 2 pcs.;
- vegetable oil – 2 large spoons;
- white onion – 1 pc.
Cooking technology
We are throwing a holiday for the family - making bean soup with mushrooms. A very appetizing, tasty and incredibly tempting first course. Dried boletus will add a unique aroma to the food. Beans will make it rich and satisfying. And boiled vegetables will fit perfectly into the overall composition. Easy to cook and enjoyable to eat.
Ingredients
- drinking water – 4 l;
- beans – 200 g;
- dried mushrooms – 100 g;
- potatoes – 4 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.4
- vegetable oil – 30 ml;
- salt, spices - to taste.
Preparation
We sort the beans, removing spoiled seeds. Then pour into a deep bowl and fill with cold water. Leave it overnight.
We cook in the morning.
Wash the mushrooms well to remove sand and pine needles. Then soak in cold water for half an hour.
Pour drinking water into the pan and bring to a boil. Then carefully lower the dried mushrooms into boiling water.
Next we send the swollen beans, which have been washed well. Cook for 40 minutes after boiling again.
While waiting, we clean and wash the vegetables. We use onions as desired. You can add it to soup, or you can skip it.
Grate the carrots on a coarse grater.
Pour half the oil into the pan and fry the carrots for 5 minutes, stirring.
If desired, you can do the same with the onion: cut it into small cubes and fry in the second half of the oil until transparent, 3-5 minutes. If there are no fans of onions in the soup, we skip this moment and move on.
We clean and wash the potatoes, cut them into cubes. The size depends on the preferences of the hostess: larger or smaller.
When the mushroom broth has simmered for 40 minutes, you can add vegetables to it. First add the fried carrots and onions.
Then potato cubes. Let's look at the resulting volume. If there is not enough water, add boiled water from the kettle to the required volume. Cook for 15 minutes after boiling.
Then add salt and season with spices to taste. If desired, you can add chopped herbs. Cook for another 5-7 minutes and turn off. Cover with a lid and leave for 10 minutes.
Then serve, poured into portioned plates or in a common tureen.
The magical aroma of dried mushrooms will bring those who don’t like the former into the kitchen. Bean soup with mushrooms will appeal to all generations. After all, it is so real, understandable and very tasty. Absolutely delicious.
The desire to eat deliciously sometimes pushes us to culinary feats, awakening our imagination and forcing us to stand near the stove for a long time. So I, having decided to cook something unusual from my favorite mushrooms and beans, tried to combine them in one dish. After all, the combination of these products gives an amazing taste to any dish (be it soup, main course, or). And I decided to cook mushroom soup with beans for lunch. For this dish, you can use a variety of mushrooms in any form (frozen, dried, fresh), except for pickled mushrooms. I settled on fresh champignons (the only ones I could find at the market). I will try to significantly speed up the process of cooking the soup with beans by first keeping the beans in cold water overnight.
So, let's get to work, prepare mushroom and bean soup
Ingredients for approximately 2.5 liters of soup:
Partial glass of dry red beans;
400 g fresh champignons;
Onion – 1 head;
A small clove of garlic;
Carrots are a medium-sized root vegetable;
Vegetable oil;
Sweet pepper pod;
Small potato tuber;
Salt – dessert spoon;
Mixture of peppers - to taste;
Bay leaf.
The preparation time for mushroom soup with beans according to the photo recipe steps is about an hour. Today's preparation of mushroom and bean soup for lunch: from fresh champignons.
Pour the soaked beans with cold water and cook until fully cooked. This process will take about 35 minutes. In the meantime, peel and wash the vegetables (all except potatoes) and chop as follows: chop the garlic and onion very finely, cut the peppers and carrots into short strips, and mushrooms into small thin slices.
Fry the carrots and peppers with oil until tender. Place the mushrooms in a dry frying pan, place on high heat and evaporate the liquid that comes out of them.
When the mushrooms become dry, pour a little oil into them, add onions and garlic, fry until the ingredients are ready (about a quarter of an hour).
Divide the boiled beans into 2 parts, grind one immediately using a blender. Pour out half of the bean broth and add hot water instead (it’s even better to use ready-made meat or mushroom broth), bringing the volume of liquid to 2 liters.
Throw the potatoes cut into small slices into the boiling liquid and cook for about 8 minutes.
Then put the fried mushrooms and vegetables, chopped and whole beans into the pan.
Bring the soup to a boil, season with spices, and cook until the potatoes are ready.
Turn off the pan and let the finished soup brew for ten minutes. Then pour into plates and serve, flavored with sour cream.
The soup turned out great!
Bon appetit!
From this amount of ingredients you get a little more than 2 liters of thick lean soup with beans and mushrooms.
First you need to prepare the dried mushrooms (if you will use them). Fill them with clean water (the amount is arbitrary, the main thing is that the mushrooms are covered with plenty) and leave for 2-3 hours (if desired, the mushrooms can be soaked the night before) so that they swell.
Pour 1.5 liters of boiling water over the frozen beans (it is not necessary to take boiling water, it will just make the beans boil faster) and boil them until half cooked.
In this recipe, you can use dry or even canned beans instead of frozen beans. Depending on what type of beans you have, the cooking time for the soup will vary. If you use dry beans, be sure to soak them in water overnight.
While the beans are slowly cooking, you need to prepare the remaining ingredients. Peel the vegetables, rinse thoroughly and cut: celery and onion into cubes, carrots into strips (if desired, they can also be grated with a grater).
Remove the swollen mushrooms from the water and chop finely. You can add water from the mushrooms to the soup if you wish, but first be sure to strain it through a fine sieve with a layer of gauze to get rid of small debris.
Clean the champignons from dirt using a damp sponge or rinse very quickly under running water (do not soak them under any circumstances, as champignons quickly absorb excess moisture).
Depending on the size, cut the mushrooms into halves, quarters or smaller segments.
Heat a frying pan with a little oil on the fire. Fry celery, onion and carrots (about 2-3 minutes).
Add mushrooms to vegetables. Season with a pinch of salt, pepper and, if desired, add a little ground garlic.
Fry all ingredients together for about five minutes.
Peel the potato tubers, cut into small cubes and add to the pan with the beans, cooked until half cooked.
Next, add the fried vegetables and add a couple of small bay leaves. If the soup is thick to your liking, you can add a little water to it. Simmer the soup for another 20 minutes or until the potatoes and beans reach desired tenderness. About 5 minutes before the end of cooking the soup, add the desired amount of salt and pepper.
