Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients.
Step 2:
Peel carrots and onions.
Step 3:
Cut into cubes
Step 4:
Step 5:
Put in a saucepan and add oil. Simmer for 30 minutes.
Step 6:
Twist the mushrooms in a meat grinder.
Step 7:
Add water to onions and carrots.
Step 8:
Step 9:
Pour the flour into a hot frying pan.
Step 10:
Fry until golden brown.
Step 11:
Beat the yolks
Step 12:
Pour out the yolks. Boil and turn off.
Step 13:
We postpone a few mushroom caps, and pass the rest through a meat grinder. Chopped carrots and onions with mushrooms are stewed in a saucepan under a closed lid with half the norm of butter for 30 minutes. After the carrots become soft, pour a little water into the pan and bring to a boil, and then rub through a sieve. In a frying pan with oil, fry the flour until golden brown and dilute it with hot milk. We add this mixture to the broth with mashed mushrooms and bring it to a boil again and salt to taste. Remove the finished soup from the fire. Whipped egg yolks are diluted with chilled soup and poured back. The postponed mushroom caps are cut into slices and cooked until tender in salted water. Mushroom soup-puree is ready, we put boiled mushrooms in plates, pour soup. We serve croutons to the mashed soup. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
- Sea salt - 0 kcal/100g
