Serving mushroom soup in baking cups will impress even the table. We have a recipe!
You’ve surely indulged in mushroom soup in a baking cup at some inn. Why don’t you serve it at home this time? Making such mugs may seem daunting at first glance, but before that it’s all. The soup and cups recipe was entrusted to us by the master of home cooking Carolina rešnar.
More in the video:
Ingredients for 4 people:
- low fat
- 2 medium onions
- 15 pieces of raw mushrooms and 4 pieces of dried mushrooms
- Thyme, marjoram and bay leaf
- Salt and Pepper
- 2 tablespoons flour
- 2 tablespoons sour cream
Fry the onions in the fat and when they turn yellow, add the fresh mushrooms (if you have the freezer, add the frozen ones) and, while constantly stirring, be careful not to overcook them. Add salt, pepper and bay leaf and simmer or fry until the water evaporates. Take two tablespoons and leave them in a small bowl.
We add the dried mushrooms that we have soaked before, then drain them before putting them in the soup. Sprinkle with flour and pour 1.5 liters of water. Grate the carrots and cook over medium heat for at least another 20 minutes. Towards the end, we add the mushrooms we took earlier and sour cream, bring to a quick boil and the soup is ready.
If it seems too thick, add a little water, but if it’s too thin, you can thicken it with either flour or sour cream.
Ingredients for 4 cups:
- 30 days flour
- Half a cube of yeast
Knead the dough as for baking, shape it into four small loaves, put it in a greased fireproof dish and add a small “handle” to the top. Let them rise, then bake them for 15 to 20 minutes in a preheated oven at 220 ° C.
When they cool down, cut off their caps, scoop them out, and then pour the soup into them.
The article was created in collaboration with Pri kozolcu hostel from Vojnik.
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