How to make mushroom stew? How to make mushroom soup

I especially like to eat mushrooms and stewed soup, and I like to use mushrooms to stew chicken soup the most, which is delicious and nutritious! Now it's best to replenish your family in autumn and winter!

Delicious chicken stew with shiitake mushrooms.

Ingredients: 2 chicken thighs, 50 grams of green vegetables, 8 shiitake mushrooms.

Seasoning: 1 tsp (5ml) cooking wine, 1 tsp salt (5 g), 1 2 tsp pepper (3 g), 5 g green onion, 5 g ginger.

Method: 1. Soak and wash the mushrooms, chicken legs and vegetables for later use;

2. Put an appropriate amount of water in a casserole, add chicken thighs, cooking wine, green onions and sliced ginger;

3. After the water in the pot is boiled, remove the foam;

4. After boiling on low heat for 30 minutes, put in the shiitake mushrooms;

5. After putting in the shiitake mushrooms;

6. Pour the vegetables into the clay pot, and pour in an appropriate amount of salt and pepper when the pot starts.

Stewed chicken with fat-free mushrooms.

Ingredients: 300 grams of white mushrooms, 500 grams of chicken, 50 grams of black fungus, red dates, winter bamboo shoots, scallops, green onions, ginger, cooking wine, refined salt, and clear soup.

Method: 1. Soak the white mushrooms in warm water, wash and slice, wash and cut the chicken, soak the black fungus, slice the winter bamboo shoots, and wash the dried scallops;

3. Turn the pot into a high heat, add green onions, ginger, cooking wine, refined salt, and clear soup, simmer until the chicken is soft and rotten, and remove from the pot.

Chicken stew with lion's mane mushrooms.

Ingredients: 2 lion's mane mushrooms, 1 old hen, 2 slices of ginger, a pinch of salt.

Method: 1. Soak the lion's mane mushroom in warm water for four hours, squeeze the water in the lion's mane mushroom during the period, change the water again, repeat several times, and the old hen chops the large pieces;

2. Add the chicken pieces under cool water, skim off the foam after the water boils;

3. Fill the casserole with water, when the water will boil, pour in the blanched chicken pieces, soaked lion's mane mushrooms, ginger slices, cooking wine, boil over high heat, simmer for two hours on low heat, add salt to taste.

1. Lion's mane mushrooms should be fully soaked, and a little cooking wine can be added when cooking soup to neutralize the bitterness of lion's mane mushrooms themselves.

2. Only when the lion's mane mushroom is stewed soft and rotten like tofu, its nutrients can be completely precipitated.

1. Pork ribs and mushroom soup: The first thing is to prepare an appropriate amount of fresh bamboo shoots, pork ribs and mushrooms. Boil the ribs in boiling water for a minute or two, then take them out and wash them, wash the pot, cut the mushrooms into slices, and boil the fresh bamboo shoots in boiling water for about 1 minute.

Then put the ribs back into the pot, then add the fresh bamboo shoots and mushrooms inside, and add a few slices of ginger to help remove the smell. Then cook over medium heat, remove the foam, and then simmer over low heat for about 10 minutes until the ribs are fragrant.

2. Green vegetable and mushroom soup: Prepare an appropriate amount of mushrooms, greens, and enoki mushrooms first. Put some ginger slices in the water and boil, and when the water is hot, add the mushrooms.

After the water boiled, we added greens and enoki mushrooms to it, and then added a small amount of salt. Then turn off the heat and put some MSG or sesame oil in it. After we put in the greens, we just don't put the lid on it.

3. Three mushroom and mushroom soup: shiitake mushrooms, enoki mushrooms, oyster mushrooms, broth, shredded ginger, pepper, salt, and sesame oil.

We first shred the oyster mushrooms, shiitake mushrooms and ginger, and then put the broth, enoki mushrooms, oyster mushrooms, shiitake mushrooms and ginger shreds into the boiling water and cook them for 5 minutes over medium heat. After that, add salt, pepper and sesame oil.

4. Hot and sour mushroom soup: mushrooms, lean meat, pickled pepper (if you don't have one, you can add some vinegar to the small pepper), 4 cloves of garlic.

Let's first grasp the meat slices evenly with starch and set aside. Then it's a matter of cutting the mushrooms into slices and setting aside. Crush the garlic.

Cut the pickled pepper into segments. Add oil to the pan, then sauté the garlic until fragrant, and stir-fry with the pickled peppers. After the fragrance bursts, put the mushrooms in it and stir-fry, fry for about 1 minute, add an appropriate amount of water, and the water is enough to cover the mushrooms.

Then put two spoonfuls of soy sauce in the pot to not only make the soup more beautiful, but also more delicious. Wait until the soup is boiling, add some salt, then put in the grasped slices of meat, slide them with chopsticks, and then wait until the meat is cooked and ready to eat.

Ingredients: fresh mushrooms, bacon, seaweed, accessories: butter, milk, flour.

Method. 1. Cut the mushrooms into slices, cut the bacon into strips, and then put the mushroom slices and milk together in a grinder and crush them;

2. Sit in a pot and light the fire, pour a little oil, put the bacon in the frying and remove the oil;

3. Melt the butter, add a little flour and fry the fragrance, then pour the beaten mushroom soup into the pot, add chicken essence and salt, boil and remove from the pot, put seaweed and bacon on the soup to eat.

Ingredients: 1 light chicken, 25 grams of dried mushrooms, 10 grams of astragalus Ingredients: ginger, green onions, refined salt.

Directions: Remove the feathers, wash the chicken, and cut into cubes. Soak the mushrooms in water and clean them first, and wrap the astragalus in gauze.

Put the above ingredients into the stew pot, pour the soup, add ginger, green onions, and stew until the chicken is cooked and rotten, add refined salt and mix well. Features: This soup has the best effect on qi deficiency and fatigue, frailty, malnutrition and other symptoms.

Ingredients: 50 grams of astragalus, 15 grams of wolfberry, 10 red dates, 1 hen (about 1000 grams), 2 slices of ginger, salt and rice wine. Method.

Astragalus, wolfberry, ginger slices in the filter bag, the hen washed, blanched, showered, cut into pieces, and put in the pot with red dates. Add water, simmer for 1 hour, add salt and rice wine and serve. Rating:

Astragalus can replenish qi and strengthen the spleen, benefit the lungs and stop sweating, and is often used for **postpartum milk deficiency, but also can make up for deficiency and solid surface, **postpartum hypohidrosis. The hen has a sweet and warm taste, which can warm the spleen and nourish qi and blood. This soup is suitable for postpartum weakness, yellowish complexion, too little milk, and easy sweating.

It should be noted that chicken soup with astragalus should be consumed after 5 to 7 days after giving birth.

How to make chicken soup with mushroom and astragalus in this paragraph:

1. Buy a chicken that does not lay eggs (Qingyuan chicken, Jiangxi chicken, three yellow chickens, domestic chickens, and hemp chickens); 2. After washing the chicken with water, it is best to wipe the chicken body with salt, and wash off a very thin layer of yellow mud on the chicken, so that the stewed soup has no peculiar smell; 3. Cut the chicken into small pieces, or stew it whole; 4. Put the chicken, angelica (up to two guitou, preferably sliced), and astragalus (the same amount as angelica, preferably sliced) into the casserole, add 5 bowls of water, burn over high heat, 15 minutes after the soup boils, adjust to a simmer, and the soup can be drunk after 2 hours. Angelica sinensis and astragalus have the effect of invigorating blood, and insisting on dietary therapy can cure the "panda eyes" and crow's feet that stay up all night2

Ingredients:

100 grams of mushrooms, 80 grams of sliced meat, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, a little oil, appropriate amount of ginger and garlic

A pinch of egg whites, a pinch of pepper, and a large bowl of stock (water).

About 4 grams of starch (marinated meat), a little salt, a little chopped green onion.

Preparation of mushroom sliced soup

Prepare the ingredients and slice the meat, not too thick.

Add egg whites, pepper, and evenly to the meat slices, then add starch to grasp well.

Wash the mushrooms, tear small slices, cut the ginger and garlic into a pot and boil a little oil, add the ginger and garlic slices and stir-fry until fragrant, pour in the mushrooms and stir-fry.

Add a large bowl of soup.

Add two tablespoons of oyster sauce.

Add two tablespoons of soy sauce and bring to a boil for a few more minutes until the soup is fragrant.

At this time, turn off the heat, put in the meat slices, stir the meat slices apart, the water is too boiling to easily wash away the starch, and the meat will not be tender.

Try the salt, add a little salt if it is not suitable, remove from the pan, and sprinkle with shallots.

Finish. Tips:

The meat slices can be boiled again to start the pot, so don't cut the meat slices thickly. If there is a lot of soup and vegetables, add a little salt.

Preparation of mushroom soup

Ingredients: 100g mushrooms, 1 medium potato, 1 2 onions, 500ml stock, 1 parsley

2 sprigs of fresh thyme, appropriate amount of whipping cream, appropriate amount of salt and black pepper, 15g butter.

Preparation of sliced mushrooms, peeled potatoes and diced into small pieces, onions and parsley.

Melt the butter in a pan and add all the vegetables and sauté until soft.

Then add the stock, whipping cream and fresh thyme and cook for 15-18 minutes before removing from heat and letting cool.

Remove the thyme, pour into a food processor and whip into a paste.

Pour back into the pan from fresh and add salt and black pepper to taste.

Isn't this nutritious, healthy and delicious mushroom soup tempting, so come and enjoy it with me!

Tips:

It also tastes great after being refrigerated overnight.

Wash the mushrooms first, put a little oil and ginger slices in the pot, then pour the washed mushrooms into the pot and stir-fry, then add water, boil for 3-5 minutes after the water boils, and then put a small amount of salt and chicken essence when the meat slices float up, turn off the heat and pour it into the container.

Mushrooms, and you have to make them carefully.

Mushroom soup is a delicious soup, everyone enjoys the taste of mushrooms at the same time, may not be aware of the benefits of mushrooms to the body, today I will take stock of the nutritional value of mushroom soup.

1. Many mushrooms contain carotene, which can be converted into vitamin A in the human body, so mushrooms still have"A treasure trove of vitamin A"called.

2. Other fresh vegetables and fruits do not contain vitamin D, with the exception of mushrooms. In addition, it is very rich in vitamin D, which is beneficial for bone health.

3. Mushrooms contain tyrosinase, which has a significant effect on lowering blood pressure. The antioxidant power of mushrooms is comparable to that of some brightly colored vegetables, such as zucchini, carrots, cauliflower, and red peppers.

Mushrooms are not only rich in nutritional value, but also have certain medicinal properties:

1. Improve the body's immunity: the active ingredients of mushrooms can enhance the function of T lymphocytes, thereby improving the body's immunity against various diseases;

2. Analgesia and sedation: A Brazilian study extracted a substance from mushrooms that has analgesic and sedative effects, and it is said that its analgesic effect can replace morphine;

3. Cough and phlegm: Mushroom extract was tested in animals, and it was found that it had obvious antitussive and sputum thinning effects;

4. Laxative and detoxification: Mushrooms contain crude fiber, semi-crude fiber and lignin that are difficult for the human body to digest, which can maintain the balance of water in the intestines, absorb the remaining cholesterol and sugar, and excrete them from the body, which is very beneficial to the prevention of constipation, intestinal cancer, arteriosclerosis, diabetes, etc.

How to cook mushroom soup:

Ingredients: 100 grams of mushrooms, 1 potato, appropriate amount of onion, 500 ml of broth, 1 sprig of parsley, 2 sprigs of fresh thyme, appropriate amount of light cream, appropriate amount of salt and black pepper, 15 grams of butter;

1. Slice the mushrooms, peel the potatoes and cut them into small pieces, and dice the onion and parsley;

2. Melt the butter in a pan and add all the vegetables to stir-fry until soft;

3. Then add the stock, whipping cream and fresh thyme and cook for 15 to 18 minutes, then remove from heat and let cool;

4. Take out the thyme, pour it into a food processor and whip into a paste;

5. Pour it back into the pot and add an appropriate amount of salt and black pepper to taste.

Mushroom egg soup:

Method: 1. Wash and slice the mushrooms;

2. Beat the eggs and add a little salt;

3. Heat a small amount of oil in a pan, stir-fry the mushroom slices for 30 seconds, add cold water;

4. After the water is boiled, put in the eggs, and after it is boiled again, add salt to taste, note: no need to add monosodium glutamate, it is already very fresh.

Pork ribs and mushroom soup:

Ingredients: 500 grams of pork ribs, 100 grams of fresh mushroom soup, 100 grams of tomatoes, 15 grams of Shao wine, 5 grams of refined salt, 3 grams of monosodium glutamate.

Method: 1. Pat each large pork rib loose with the back of a knife, then knock off the bone marrow, add cooking wine and salt and marinate for 15 minutes.

2. Add boiling water to the utensil, put in the large pork ribs, skim off the foam, add wine, low heat for 15 minutes, then high heat for 8 minutes, add monosodium glutamate to taste and add tomato pieces, boil.

Carrot and mushroom soup:

Ingredients: 150 grams of carrots, 50 grams of mushrooms, 30 grams of soybeans, 30 grams of broccoli.

Seasoning: 5 grams of salad oil, 5 grams of salt, 2 grams of monosodium glutamate, 1 gram of sugar.

Method: 1. Peel the carrots and cut them into small pieces, cut the mushrooms into pieces, soak the soybeans and steam them, and change the broccoli into small pieces;

2. Heat the oil in the pot, add carrots and mushrooms and stir-fry several times, boil into the clear soup, and cook over medium heat;

3. When the carrot pieces are boiled, add soaked soybeans and broccoli, add salt, monosodium glutamate and sugar, and cook thoroughly to eat.

Efficacy: Carrots are rich in vitamin A and a variety of essential amino acids and more than a dozen enzymes, which are beneficial to the prevention and treatment of hyperlipidemia and obesity; Mushrooms contain sugar and less fat, and eating this dish can achieve a better ** effect.

Shiitake mushrooms not only beautify the skin, but also play a role in lowering cholesterol and blood pressure. Shiitake mushrooms contain shiitake mushrooms, which are generally lacking in vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the body's resistance. Eating more shiitake mushrooms can help prevent colds and other diseases, so let's teach you how to make delicious mushroom soup.

Creamy mushroom soup (6-8 servings).

Ingredients: 1 4 cups chopped onion, 3 tablespoons butter, 3 tablespoons flour, 6 cups chicken broth, 2 small sprigs, 1 3 bay leaves, 1 8 teaspoons of thyme.

Excipients: salt, black pepper to taste Mushroom stems (1 pound of fresh mushrooms) 2 tablespoons butter Sliced mushrooms (1 pound of fresh mushroom caps) 1 4 teaspoons of salt 1 teaspoon lemon juice 2 egg yolks 1 2 cups of whipped cream 2-3 tablespoons of softened butter.

Production process: 1. In the soup pot, heat and melt the butter, add the onion and slowly fry it for 8 minutes on low heat until the onion becomes soft and transparent.

2. Add flour and stir-fry over medium heat for 3 minutes, being careful not to fry the paste.

3. Turn off the heat, add the boiling chicken broth, mix and stir well, add parsley and other spices, as well as mushroom handles, salt and black pepper to taste, heat and boil for about 20 minutes, during which the foam on the surface of the soup is removed from time to time.

4. Strain the soup, press out the juice from the mushrooms with a spoon, and return the filtered soup to the pot.

5. Take another frying pan, melt the butter, add mushrooms, salt, lemon juice when the butter is foaming, cover the pot, and fry over medium-low heat for about 5 minutes.

6. Pour the fried mushrooms into the 4 filtered soup, heat and boil, then turn to low heat and cook for 10 minutes.

7. Mix the egg yolk and cream in a mixing basin, take 1 cup of hot soup, slowly add it to it, stir while adding it, then pour it back into the remaining soup, heat the soup over medium heat, and cook until it is about to open and not open.

8. Turn off the heat, add 2-3 tablespoons of softened butter, stir and enjoy.