Mushroom soup with millet in a slow cooker, recipe with photo

Calories: Not specified

Cooking time:
Not specified
Soup with millet and chicken, a recipe with step-by-step photos with mushrooms you will find below, is somewhat reminiscent of kulesh in composition and taste, only in a lighter version. Instead of fatty pork, the broth is made from chicken meat: skinless and boneless breasts for dietary soup, or homemade chicken if you want something richer. You can also cook this one. The ingredients for chicken soup are selected so that it is easy to customize it to suit your foods or prepare it to your taste. For example, exclude potatoes or vegetables; do not fry them, but simmer them in a small amount of broth. Instead of sweet peppers, add petiole or root celery, replace champignons with wild mushrooms - you can come up with a dozen options. The soup is served hot, with plenty of greens.

Ingredients:

- chicken meat - 400-500 gr.; – water – 3 liters; — potatoes – 3 pcs.; — carrots – 1 pc.; — fresh champignons – 200 gr.; — tomatoes – 2 pcs.; — onions – 1 pc.; - millet (dry cereal) - 4 tbsp; — sweet pepper – 1 pc.; — vegetable oil – 2-3 tbsp; - any fresh herbs - a large bunch.

Recipe with photos step by step:

For a more satisfying, rich broth, we take chicken meat with bones (breast, thighs, legs or a quarter of a chicken), if you need a light broth, then cook it from chicken fillet. Pour water over the meat and bring to a boil. Collect the foam, add some salt and cook until tender. We take out the meat, strain the broth and start preparing the soup.

While the broth is boiling again, chop the vegetables and mushrooms. Carrots in small cubes, tomatoes in larger pieces or grate them.

Cut the sweet pepper into cubes or strips. By the way, you can add frozen vegetables to the soup after defrosting them. Chop the onion into small cubes.

Cut the potatoes into strips or pieces. Mushrooms into plates, not very small, or cut into four parts if the champignons are not large.

As soon as the broth starts to boil, add the potatoes. Bring to a boil, cover and leave to simmer over low heat.

At the same time we will fry the vegetables with mushrooms. Fry the onion and carrots in oil until soft, add the mushrooms. Let's turn up the heat to evaporate the mushroom juice.

Add sweet peppers and tomatoes. Continue frying the vegetables over medium heat until almost done.

Transfer the fried vegetables and mushrooms to the broth. Let's wait until the soup starts to boil, cook for one or two minutes. My family often asks me to prepare this for them, and I recommend it to you too.

Rinse the millet under cold water. Add to the soup, stir so that the cereal does not remain on the bottom of the pan. Stirring, bring to a boil and leave to simmer over low heat. After five minutes, the millet will soften and you can turn off the soup; the cereal will be ready while the soup is infused (15-20 minutes). If served immediately, cook for about ten minutes until the millet is soft.

Place the chicken on plates and pour in the soup. Sprinkle with plenty of herbs and serve. Bon appetit!

An old family recipe for a surprisingly tasty and satisfying soup (from the category of, as they say, “male” soups)). Happy mushroom season! :) Details under the cut..

Mushroom soup

That's all you need - mushrooms, millet, onions, potatoes, eggs.

An old family recipe for a surprisingly tasty and quite filling soup (mushroom soup) from the category of what is called “male” soups. The recipe is interesting because it is one of a kind. A thorough search for a similar recipe in both pre-revolutionary culinary publications and post-revolutionary publications did not yield any results. The authors of the post (and there are 2 of us here))) dare to claim that this recipe is unique and this is one of the most delicious options for mushroom soup, if not the most delicious (although organoleptics are a delicate matter)).

Before voicing the recipe (not the first time, the magazine has already posted variants of the soup, see...), a few more lines to put emphasis.

The taste of the soup is, first of all, determined by the dressing, which is a mixture of boiled mushrooms and hard-boiled (and chopped) eggs, which should be fried in butter (preferably butter, but you can use melted butter or refined sunflower oil) and fry it, not heat it or put it out.

For this soup, you should use only millet as the cereal part!

You can use almost any mushrooms in the soup - dried or fresh (prepared for frying accordingly). White mushrooms, champignons, morels, and honey mushrooms are also suitable... But, according to the subjective belief of the authors, the best are dry white mushrooms, fresh or dried meadow mushrooms, and morels. Champignons and oyster mushrooms are also very tasty in this version of mushroom soup.

Potatoes. For many years there have been debates about whether potatoes were needed in this soup. Some members of our family believe that potatoes are superfluous, others believe that without potatoes “the taste is not the same.” Therefore, this question remains open and if you are one of those who cannot imagine, for example, cabbage soup without potatoes, then feel free to add potatoes (see below ). If you want an authentic one, without potatoes, then the amount of millet should be increased.

Below is a version with potatoes. If the option without potatoes is closer, then for a given amount of food you should take not 3 tablespoons of millet, but 6 tablespoons

AHEAD: Boil 6-8 hard-boiled eggs, cool, peel and cut into cubes (preferably with an egg slicer or other method, but not finely).

Peel potatoes - 4 (or 5) medium-sized tubers, wash and cut into cubes, halves or large strips.

Millet - 3 full tablespoons, rinsed.

Dried mushrooms (white in this case) - 1 cup (heaped).

Wash the mushrooms, soak the mushrooms in cold water for 4 hours (if the white ones are dry, then cook them in the water in which they were soaked). Boil for an hour (or 50 minutes until soft). Squeeze. If they are large, chop them with a knife, but not finely. DO NOT POOUR THE BROOCH, IT WILL BE NEEDED FOR SOUP AS A MUSHROOM BROTH (but you can do it without the broth).

In a thick-walled, preferably cast-iron, saucepan (nothing sticks to the walls of which!, you can take non-stick dishes), melt the butter (about 80-100g, more is possible), place the prepared mushrooms and eggs in the saucepan, add a little salt to the egg-mushroom mixture and fry at medium temperature (over medium heat) until a crust forms (see photo), when frying in a saucepan, a characteristic yellow foam and a pleasant aroma of mushrooms and eggs will appear. During frying, mushrooms and eggs can “shoot”, so you should stir the mushrooms and eggs carefully. It is better not to cover the saucepan tightly with a lid and the saucepan should be spacious enough.

Pour the remaining mushroom broth in which the mushrooms were cooked and boiled water into a fairly spacious saucepan with a volume of at least 4 liters. The total amount of broth and water is 2.5 liters. Add the peeled whole onion (WHOLE ONION AND DO NOT FRY IT IN ANY CASE). Boil.

Place potatoes and 3 full tablespoons of washed millet into the pan, let it boil and carefully load the prepared egg-mushroom mass into the pan.

PS. This soup does not require any spices, except perhaps a knife-tip amount of ground black pepper.

WELL AND HAPPY MUSHROOM SEASON FRIENDS! J

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Soup

Text by the author, only I removed the digressions a little, if anyone is interested, go to the author’s website Russian Cuisine website.

I cooked strictly according to the technology, only I reduced the proportions. All you need is mushrooms, millet, onions, potatoes, eggs.

The taste of the soup is, first of all, determined by the dressing, which is a mixture of boiled mushrooms and hard-boiled eggs, which should be fried in butter (preferably butter, but you can use melted butter or refined sunflower oil) and fry it, not heat it or stew it. For this soup, you should absolutely not fry the onions - just boil them whole.

For this soup, you should use only millet as the cereal part! Almost any mushrooms can be used in the soup - dried or fresh. Potatoes. For many years there has been debate about whether potatoes are needed in this soup. Some representatives believe that potatoes are unnecessary, others believe that without potatoes “the taste is not the same.” Therefore, this question remains open and if you are one of those who cannot imagine, for example, cabbage soup without potatoes, then feel free to add potatoes. If you want an authentic one, without potatoes, then the amount of millet should be increased.

Below is a version with potatoes. If the option without potatoes is closer, then for a given amount of food you should take not 3 tablespoons of millet, but 6 tablespoons

Preparation: Boil 6 hard-boiled eggs, cool, peel and cut into large cubes (preferably with an egg slicer).

Peel the potatoes - 4 medium-sized tubers, wash and cut into cubes.

Millet - 3 full tablespoons, rinsed.

Dried mushrooms (white in this case) - 1 cup (heaped).

Wash the mushrooms, soak the mushrooms in cold water for 4 hours (if the white ones are dry, then cook them in the water in which they were soaked). Boil for an hour (or 50 minutes until soft).

Squeeze. If the mushrooms are large, chop them, but do not crush them. Do not pour out the mushroom broth.

In a thick-walled saucepan, melt the butter, -100g, more if possible, place the prepared mushrooms and eggs in the saucepan, lightly salt the egg-mushroom mass and fry at medium temperature (over medium heat) until a crust forms (when frying in the saucepan, a characteristic yellow color will appear foam, and a pleasant aroma of mushrooms and eggs. During frying, mushrooms and eggs can “shoot”, so you should stir the mushrooms and eggs carefully. It is better not to cover the saucepan tightly with a lid and the saucepan should be spacious enough.

Pour the remaining mushroom broth in which the mushrooms and boiled water were cooked into a fairly spacious saucepan with a volume of at least 4 liters. The total amount of broth and water is 2.5 liters.

Add the peeled whole onion.
THE WHOLE ONION AND DO NOT FRY IT IN ANY CASE.
Boil. Add potatoes and 3 full tablespoons of washed millet to the pan, let it boil and carefully load the prepared egg-mushroom mass into the pan. Next, cook the soup until the potatoes are ready at a low boil. Then I transferred the soup into pots and put it in the oven at 180 degrees C for half an hour. This soup does not require any spices, except perhaps a knife-tip amount of ground black pepper.

This soup is worth making and it’s frankly boyish) - very filling)

And now my Unlucky notes: After frying the mushrooms with eggs, the soup became so cloudy in appearance. I liked the option with one millet better. Otherwise, a very hearty and tasty mushroom soup.

Kulesh

- this is the first dish made from millet, with the addition of other ingredients to your taste and discretion. Our grandmother cooked us a very tasty kulesh in the village. She cooked millet in broth from homemade chicken, and then added a lot of fried onions and carrots (sometimes she fried it all with cracklings). I replaced the cracklings with mushrooms, the result was very interesting and no worse. Soup “Kulesh” with millet and mushrooms turned out tasty and satisfying. For those who like it richer, you can add bacon or cracklings to the frying. Be sure to try this wonderful dish!

Cooking steps

Grate three carrots, finely chop mushrooms and onions.

Fry carrots, onions and mushrooms in a frying pan in vegetable oil until light golden brown.

When the potatoes and millet are ready, add our frying with mushrooms to the pan. Cook for 5 minutes, 2 minutes before the end of cooking add finely chopped greens. Soup “Kulesh” with millet and mushrooms will perfectly diversify your menu and delight you with its excellent taste.

Delicious, aromatic and very filling mushroom soup is an excellent alternative to meat first courses and a great idea for lunch. This recipe is especially useful at the height of the mushroom season. To prepare it, champignons (both fresh and frozen) or porcini mushrooms, which taste well with millet, are suitable. If the mushrooms are taken dried, then they must first be soaked for 3-4 hours. Frozen and fresh mushrooms do not require preliminary preparation.

Ingredients

2 potatoes;
300 g champignons;
1 carrot;
3 tbsp. spoons of millet;
1 onion;
Vegetable oil;
Any favorite greens;
Pepper, salt.

Peel the onions and carrots. Cut the onion into cubes, carrots into strips.

Place a pot of water on the fire until it boils. Meanwhile, fry the onions and carrots in an oil pan for 2-3 minutes. During this time, the onions and carrots will be saturated with oil, slightly change color - they will become lighter and softer.

Wash the mushrooms and chop them. To cut frozen mushrooms, pour boiling water over them. They will soften and be easy to grind.

Add the mushrooms to the pan with the onions and carrots. Fry vegetables and mushrooms for 5 minutes.

When the water boils, put the fried mushrooms, onions, carrots and well-washed millet into the pan. Cook for 20 minutes.

Peel the potatoes and chop them into cubes. Add potatoes to soup. Salt and pepper the soup. Cook for 20 minutes.

When the soup is ready, add chopped herbs and turn off the heat.

Mushroom soup with millet and champignons is ready! Serve it hot. An excellent addition to mushroom soup would be mayonnaise or sour cream. Bon appetit!

nakuhne.net

How to cook soup with mushrooms and millet

for soup:

– fresh mushrooms – 80 g;

– small carrots – 1 pc.;

– medium potatoes – 1 pc.;

– onion – 1 pc.;

for the egg scramble:

– raw egg – 1 pc.;

For decoration:

Mushroom soup recipe with minced meat

– onions – 1 pc.;

– champignons – 120 gr.;

– green onions to taste;

Once the pasta is ready, add chopped garlic, Italian or Provençal herbs, salt, pepper and red wine to the pan. Cook the soup, covering the pan with a lid, for another 2-3 minutes. Then remove the pan from the heat and let the soup brew a little.

Before serving, sprinkle the soup with green onions (or other finely chopped herbs) and serve.

Field soup with millet

Field soup with millet has a dense consistency, so choose products that combine especially well with each other.

This amazing dish is made from pork ribs broth with the addition of potatoes, high-quality millet and ripe vegetables.

Required ingredients:

pork ribs (smoked) – 1.3 kg;
hot pepper – 6 g;
five potatoes;
onion (large) – 1 pc.;
three cloves of garlic;
one bell pepper (yellow);
cereal – 0.15 kg;
three medium tomatoes;
carrots – 110 g.

Soup with millet

A recipe for millet soup is a must in every cookbook. However, most often the knowledge of how to cook soup with millet is passed on from mothers to daughters, and so on.

Since ancient times, millet porridge was cooked in every family, regardless of the family’s social status and income. If you were not lucky enough to receive such knowledge, then we will tell you how to cook soup with millet.

Millet contains vital amino acids, vitamins and minerals, which is why it is rightfully considered one of the healthiest grains on the planet. Vegetable fats, which are part of millet, allow you to successfully absorb vitamins and minerals, and amino acids are an essential building material for our muscles and skin. And this is not a complete list of the benefits of millet - for example, its carbohydrates do an excellent job of cleansing the body - they remove waste and toxins. Therefore, do not forget to regularly cook millet soup for your family and friends - this is the key to health and longevity!

Milk soup with millet

3\4 cups of millet;
Two glasses of water;
Eight glasses of milk.

1. Wash the millet thoroughly.

2. Pour two glasses of water into the millet, add oil and salt to taste.

3. Boil the millet.

4. Dilute the millet with milk and cook until fully cooked.

Vegetable soup with millet

120 grams of millet;
One zucchini;
400 grams of sweet pepper;
100 grams of onions;
20 grams of butter;
Garlic clove;
Ground red pepper - teaspoon;
Ground black pepper, salt to taste;
One liter of vegetable broth;
A sprig of rosemary;
Four sprigs of thyme;
3 tablespoons of vegetable oil;
Half a kilogram of lamb.

1. Wash the sweet pepper, core it, and cut it into cubes.

2. Peel the onions and zucchini. Finely chop.

3. Add millet to the vegetables, fry everything in butter.

4. Sprinkle with spices.

5. Squeeze the garlic and add to the millet and vegetables.

6. Fill everything with broth.

7. Cook for half an hour over low heat, without a lid.

8. Finely chop the rosemary and thyme and add to the soup after twenty minutes.

9. Fry the lamb on all sides for 5-7 minutes.

10. Salt and pepper the meat and wrap it in aluminum foil.

11. Leave the meat for 10 minutes.

12. Place the lamb on plates and serve along with the soup.

Mushroom soup with millet

150 grams of boletus;
2 potatoes;
One liter of mushroom broth;
One onion;
One carrot;
Two tablespoons of millet;
2 tablespoons of dill;
2 tablespoons vegetable oil;
Bay leaf;
Two tablespoons of sour cream;
Pepper, salt - to taste.

1. Wash the mushrooms and cut into slices.

2. Wash the millet.

3. Peel the potatoes and cut them into small cubes.

4. Finely chop the onions.

5. Cut the carrots into circles.

6. Fry onions and carrots until golden brown.

7. Bring the broth to a boil, add millet, potatoes, and mushrooms.

8. Cook for fifteen minutes.

9. Add vegetables, spices, cook for another seven minutes.

10. Serve with sour cream and herbs.

Fish soup with millet

One can of fish canned in its own juice;
Two liters of water;
One carrot;
4 potatoes;
One onion;
One hundred grams of millet;
Vegetable oil;

Herbs, spices - to taste.

1. Rinse the millet thoroughly until the water is completely clear.

3. Cut the potatoes into cubes, grate the carrots on a fine grater, and chop the onion.

4. Place a pot of water on the fire and bring to a boil.

5. Place millet and potatoes in water. Cook for ten minutes.

6. Add the fish to the pan along with the juice, season with spices.

7. Cook for five minutes.

8. Fry the onions and carrots, then add them to the soup. Cook for another seven minutes.

9. Serve with finely chopped herbs.

Chicken soup with millet

Two potatoes;
Half a chicken;
Small carrots, onion, tomato, sweet pepper:
Millet – two tablespoons;
Greens, bay leaf, salt.

1. Set the chicken broth to cook. Skim off the foam, add salt, and put the whole onion in the pan.

2. Remove the meat after half an hour.

3. Strain the broth and set it to cook again.

4. Separate the meat from the bones, cut it into pieces, and put it back into the pan.

5. Add millet and potatoes.

6. Remove the foam after boiling, add carrots, cut into strips.

7. Then add the tomato and bell pepper, finely chopped, into the pan.

8. Boil for fifteen minutes over low heat.

9. Serve with greens.

Lenten soup with millet

300 grams of potatoes;
100 grams of millet;
100 grams of vegetable oil;
2.5 liters of water;
150 grams of onion;
300 grams of carrots.

1. Boil the potatoes whole and mash them into a puree.

2. Pour millet into the water in which the potatoes were boiled. Cook until half cooked.

3. Finely chop the onion. Three carrots on a grater.

4. Fry the onion, then add carrots to it, simmer until tender.

5. Add the puree to the semi-finished millet and stir thoroughly.

6. Add frying to the pan.

7. Cook until done. Add spices to taste.

Soup with millet is very useful for children. Cereals are rich in nutrients, which will ensure the healthy development and growth of the baby. Eat tasty and healthy!

Chicken millet soup

Millet soup with chicken broth is especially popular with children, but adults will not refuse such a lunch. Its calorie content is quite low, so feel free to prepare this soup if you adhere to proper nutrition.

To make the dish completely dietary, the vegetables do not have to be fried. Just chop the onions and carrots and add to the soup.

Required Products:

500 g chicken;
4 potatoes;
1 onion;
½ tbsp. washed millet;
Salt, pepper - to taste;
Bay leaf;
½ tsp. curry;
Greenery;
Vegetable oil.

Preparation:

Boil the chicken in water until tender, remove the meat and divide it into small pieces. Cut the potatoes into cubes and add them to the chicken broth. After boiling, cook for 5 minutes and add well-washed millet.
Finely chop the onion and grate the carrots. Pour 20 ml of sunflower oil into a frying pan, heat and sauté the vegetables over low heat until soft.
Transfer the roast into a pan, salt and pepper, add bay leaf and curry. Add the pieces of meat and cook for another 7 minutes.
Finely chop the dill or parsley and add it at the very end. Cover with a lid, turn off the heat and let the soup brew for 25-30 minutes.

Chicken soup with millet and mushrooms

Healthy and very tasty homemade chicken soup with millet and mushrooms. It is definitely similar to kulesh, with the only difference being that classic kulesh is made from pork. The issue of potatoes also remains controversial. Some put it in kulesh, others categorically object to this. The proposed recipe is simply healthy, dietary chicken soup with millet and champignons. It's easy to prepare and very quick. No wonder in the old days millet was called golden grain. This is one of the healthiest cereals and contains a lot of vitamins, microelements, fats, proteins and amino acids important for life. Millet helps reduce cholesterol levels in the blood and removes toxic compounds, toxins and even heavy metal ions from the body.

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Nutritional value per 100 g

Greens and leafy vegetables

Spices, seasonings, additives

Dried bay leaf

Ground black pepper

To prepare chicken soup with millet and mushrooms, you will need the following ingredients: chicken broth, boiled chicken, millet, champignons (any mushrooms), onions, carrots, sunflower oil, potatoes, salt and ground black pepper, bay leaf.

Peel the potatoes, wash them and cut them into cubes. You will need two medium potatoes.

Add chopped potatoes to the chicken broth and start cooking the soup.

semejnyj-doktor.ru

Chicken soup with millet

Cooking time:

45 minutes.
Number of servings:
5-6 servings.
Kitchen utensils:
thick-bottomed pan, knife, spoon, grater, cutting board.

Ingredients

Making chicken soup with millet

Peel 200 g of onions and 200 g of carrots. Wash the vegetables thoroughly.
Cut the onion into small cubes.
Grate the carrots on a coarse grater.
We wash 650 g of chicken fillet with water. Trim off excess fat and film. Cut the meat into medium pieces.
Pour 65 ml of vegetable oil into a saucepan with a thick bottom, add chopped onion.
Add grated carrots there and fry.
Add chicken fillet to the fried vegetables.
Fill the meat and vegetables with drinking water. You will need approximately 2.5-3 liters of water. Boil for 20 minutes.
Wash 200 g of millet in cold water. We rinse the millet several times until the water becomes clear. Then pour boiling water over it and leave for 10 minutes.
Peel and wash 800 g of potatoes. Cut it into small cubes.
Pour millet into the pan with meat. Then add the chopped potatoes.
Season the soup with salt to taste. Cook the soup for about 15-20 minutes until the potatoes and millet are ready.
Add black pepper and chopped dill, let it boil for 2-3 minutes and turn off the heat.
Ready!

Video recipe

In this short video you will see how to prepare food for cooking and how long it takes to cook millet in the soup.

https://youtu.be/RuaKOQvPKNs

Since childhood, everyone knows that the healthiest dish for lunch is soup. And preparing healthy soups does not require any special knowledge in cooking, so even the youngest housewife can prepare a delicious lunch. Therefore, I suggest you use it. If your household refuses to eat pearl barley porridge, then everyone will like the soup made from it. There is nothing easier than cooking. And if you like rich meat broths, then prepare. Well, if your family loves new and unconventional dishes, surprise them with Japanese ramen soup.

Millet kulesh with meat

1. Cut the meat into large pieces, add hot water and cook at low boil, skimming off the foam, until half cooked. 15 minutes after boiling, add salt to the broth. 2. Rinse the millet first in warm water, then pour over boiling water, put in... You will need: beef pulp - 500 g, water - 1.5 l, millet - 1 glass, onions - 2 heads, rendered pork lard - 2 tbsp. spoons, black peppercorns - 4-5 pcs., bay leaf - 1 pc., salt

Millet soup with meat (kulesh)

Cut the lard into small cubes and fry with chopped onion until golden brown. Place the washed millet in boiling broth or water and cook. 5-10 minutes before the cereal is ready, add fried onions, salt, special... You will need: broth or water - 3 cups, millet - 1/2 cup, boiled meat - 70 g, onions - 2 pcs., raw pork lard - 3-4 slices, salt, spices

Potato soup with cereals

Finely chop the onion, cut the carrots and parsley into small cubes and sauté in butter. Cut the potatoes into cubes. If you use pearl barley, first boil it until tender and drain the broth. Other types (except semolina) are pre-prepared... You will need: potatoes - 3-4 pcs., carrots - 1 pc., parsley root - 1 pc., onions - 1 pc., leeks - 4-5 leeks, broth or water - 3 cups, pearl barley or millet, oatmeal, wheat, rice - 2 tbsp. spoons, or semolina - 1 tbsp. spoon, butter...

Soup with cereals and tomato

Cut carrots, parsley and onions into small cubes and sauté in oil; at the end of sautéing the vegetables, add tomato puree. Instead of tomato puree, you can use tomatoes, which are added 5-6 minutes before the end of cooking the soup... You will need: broth or water - 3 cups, rice cereal (pearl barley) - 3 tbsp. spoons, or millet (oatmeal, wheat groats) - 1/2 cup, carrots - 1 pc., turnips - 1 pc., parsley root - 1 pc., onion - 1 pc., tomato puree - 1 tbsp. spoon, vegetable oil - 2 ...

Field quail soup

1. Place the prepared quail carcasses in a pot, fill with cold water, bring it to a boil, skim off the foam. Boil the broth for 30 minutes, add salt. 2. Rinse the millet, changing the water several times, add to the broth and cook for 20 minutes. 3. Lard... You will need: quail - 4 pcs., water - 1 - 1.5 l, millet - 1/4 cup, onion - 1 head, lard - 40-50 g, salt

Milk soup with pumpkin and cereals (2)

Cut the pumpkin into cubes. Pour a glass of hot water over the millet and cook until half cooked. Combine the milk with the remaining water, bring to a boil, add the pumpkin and cook until half cooked. Then add millet, add sugar, salt, water... You will need: milk - 3 cups, water - 2 cups, pumpkin - 250 g, millet - 2 tbsp. spoons, butter - 2 tbsp. spoons, vanilla sugar - 1/4 teaspoon, sugar, salt

Millet soup with prunes

Soak the sorted and washed millet in water for 2 hours, then put it in boiling water and cook until tender. Rinse the prunes and soak in water for several hours, then remove the seeds and cook in... You will need: millet - 15 g, prunes - 40 g, water - 150 ml, sugar - 5 g, sour cream - 7 g

Soup with millet

Rinse the meat (beef is also suitable), peel off films and tendons, cut into cubes weighing 10–12 g. Cut the onion into half rings, carrots, turnips and potatoes into cubes. Sort the millet and rinse well several times. Fry the meat with oil until cooked... You will need: lamb or beef - 400 g, potatoes - 2 pcs., onions - 2 pcs., carrots - 1 pc., turnips - 1 pc., vegetable oil - 2 tbsp. spoons, millet - 4 tbsp. spoons, water - 6 glasses, bay leaves - 2 pcs., black peppercorns - 5 pcs., allspice...

Tomato soup with basil

Peel the tomatoes and chop them into a homogeneous mass. Cut the onion into cubes and fry in oil until golden brown. Combine the millet with onions, lightly fry, pour in the broth and simmer over low heat for 15 minutes. Add... You will need: salt to taste, juice of 1 lemon, vegetable broth - 3 cups, vegetable oil - 2 tbsp. spoons, chopped basil - 1 tbsp. spoon, millet - 85 g, onion - 1 head, tomatoes - 5 pcs.

Vegetable soup with millet

Diets No. 2, 3, 5 – without passaging, 6, 11, 15; 7, 10 – without salt (see the section of the website “Diets for all occasions”). Cut the carrots and parsley root into cubes, lightly sauté in oil, add a little water and simmer until tender. Pour millet into the boiling broth, ... You will need: vegetable broth (see recipe on the website) - 700 g, butter - 20 g, parsley root - 40 g, carrots - 40 g, potatoes - 120 g, millet - 40 g, sour cream - 60 g, parsley - 10 g, salt to taste

Wheat cereal is a popular, inexpensive and healthy cereal, rich in various vitamins and ideal for feeding adults and children. It is used to make porridges, side dishes, meatballs, casseroles and used for preparing first courses. There are many recipes for millet soup, each of which has a unique taste, bright aroma and high nutritional value.

To make wheat soup tasty, you need to properly prepare the grain before cooking.

First, you need to sort the millet and rinse thoroughly with running water. Then it should be soaked in liquid for seven hours - this will make the cereal swell a little and cook faster. If you don’t have time for all these manipulations, you can simply pour it into boiling water for a few minutes, then rinse with cold water.

Housewives are usually interested in how long to cook millet in soup, and at what stage of cooking it is better to put it in a pan, since a dish with boiled grains acquires a more delicate and pleasant taste.

Typically, millet is cooked for about thirty minutes; therefore, experienced chefs recommend adding it at the beginning of the process, and then gradually adding the remaining ingredients and spices.

Mushroom soup with millet

An easy-to-prepare “everyday” soup that your family will definitely love!

Chicken legs - 2 pcs.

Royal champignons-300 g

Potatoes - 3 pcs. (300 g)

Spice mixture For soups - 2 tbsp.

Garlic sea salt in a mill, 265g-1/2 tsp.

Preparation (with step-by-step photos):

1. Boil chicken broth. I cook the broth in two waters, then it is transparent and there is no excess fat. That’s why I boil 2 pots of water at the same time.

2. Place the legs in a saucepan with boiling water, let the water boil again, cook for 5 minutes, skim off the foam. Then transfer the legs to a saucepan with clean boiling water (2.5-3 l), add the “For soups” spice mixture, add salt, and cook for 30 minutes.

3. The aromatic broth is ready. Add chopped mushrooms, cook for 10 minutes. Then add well-washed (until the water is clear) millet and cook over medium heat for another 10 minutes.

4. Add chopped potatoes. After boiling, cook for 5 minutes over medium heat.

5. At the very end of cooking, add a little garlic salt (mine like it to smell like garlic, but so as not to overpower the aroma of mushrooms). Remove from heat and let sit for 15-20 minutes. Serve mushroom soup with sour cream and fresh herbs.

Bookmark this page so you don't lose the recipe.

Photos of the preparation of the dish:

nuvkusno.ru

Mushroom soup recipes for mushroom soup with millet and minced meat

During the season of fresh mushrooms, you always want to make delicious mushroom soup. I’m a little tired of ordinary soups with just potatoes, and my soul requires something original, but at the same time uncomplicated. There is such a soup! This is a simple mushroom soup. You can read the recipe for mushroom soup below and make sure that it is really easy to prepare, and if you have a slow cooker, then preparing mushroom soup in a slow cooker is a piece of cake.

Preparing mushroom soup will not take you much time, and your household will happily eat a plate of aromatic, thick stew for lunch and will definitely ask for more, you’ll see.

So, let's cook mushroom soup from fresh mushrooms!

Ingredients for preparing the dish “Mushroom soup with millet”:

for soup:

– fresh mushrooms – 80 g;

– small carrots – 1 pc.;

– medium potatoes – 1 pc.;

– onion – 1 pc.;

– vegetable oil – 3 tbsp;

– ground black pepper – 0.5 tsp;

for the egg scramble:

– raw egg – 1 pc.;

For decoration:

Mushroom soup recipe:

First, start frying the chowder. Peel the onions and cut into small cubes.

Wash the carrots, peel and grate on a fine grater.

Carefully clean the mushrooms from soil and leaves. If necessary, rinse the mushrooms quickly to prevent them from absorbing moisture. Finely chop the peeled mushrooms.

Heat vegetable oil in a frying pan. Fry the chopped mushrooms until golden brown.

Add chopped onion to the pan. Mix well and fry until the onion becomes translucent.

Then add grated carrots to the pan with the onions and mushrooms. Stir again and cook until the carrots turn light yellow. Remove the finished roast from the heat.

Wash the potatoes. Peel it with a vegetable peeler and cut into 1x1 cm cubes.

Boil the required amount of water in a saucepan. Salt the water. Place the chopped potatoes in salted boiling water and cook until half cooked.

Then place the roast in the pan with the potatoes. Boil the soup until the potatoes are ready.

While the soup is cooking, prepare the millet. Sort the grains and rinse them until the water runs clear. Add millet to the stew and mix well. Cook until the cereal is cooked through.

When the soup is ready, season it with scrambled eggs. To do this, wash the egg, break it into a bowl, add the required amount of water and whisk with a fork until a homogeneous consistency is obtained.

When the potatoes and millet are ready, season the soup with mash. Pour the mixture into the boiling soup in a thin stream, stirring constantly. The egg should curl into nice, even flakes. At this stage, taste the soup; if you need to add more salt, do so.

Season the soup with ground black pepper and serve with sour cream and parsley.

MUSHROOM SOUP WITH MILLET AND EGGS.

That's all you need - mushrooms, millet, onions, potatoes, eggs.

An old family recipe for a surprisingly tasty and quite filling soup (mushroom stew) from the category of what is called “men’s” soups.

The recipe is interesting because it is the only one of its kind.

A thorough search for a similar recipe in both pre-revolutionary culinary publications and post-revolutionary publications did not yield any results.

For this soup, you absolutely cannot fry onions - just boil them whole (see further in the text). For this soup, you should use only millet as the cereal part!

You can use almost any mushrooms in the soup - dried or fresh (prepared for frying accordingly). White mushrooms, champignons, morels, and honey mushrooms are also suitable... But, according to the subjective conviction of the authors, the best are dry white mushrooms, fresh or dried meadow mushrooms, and morels.

Champignons and oyster mushrooms are also very tasty in this version of mushroom soup.

Potato. For many years there has been debate about whether potatoes are needed in this soup. Some members of our family believe that potatoes are superfluous, others believe that without potatoes “the taste is not the same.” Therefore, this question remains open and if you are one of those who cannot imagine, for example, cabbage soup without potatoes, then feel free to add potatoes (see below). If you want an authentic one, without potatoes, then the amount of millet should be increased. Below is a version with potatoes. If the option without potatoes is closer, then for a given amount of food you should take not 3 tablespoons of millet, but 6 tablespoons RECIPE.

AHEAD: Boil hard-boiled eggs - 6-8 pieces, cool, peel and cut into cubes (preferably with an egg slicer or other method, but not finely).

Peel potatoes - 4 (or 5) medium-sized tubers, wash and cut into cubes, halves or large strips. Millet – 3 full tablespoons, rinsed. Dried mushrooms (white in this case) – 1 cup (heaped). Wash the mushrooms, soak the mushrooms in cold water for 4 hours (if the white ones are dry, then cook them in the water in which they were soaked). Boil for an hour (or 50 minutes until soft). Squeeze. If they are large, chop them with a knife, but not finely. DO NOT POOUR THE BROOCH, IT WILL BE NEEDED FOR SOUP AS A MUSHROOM BROTH (but you can do it without the broth). In a thick-walled, preferably cast-iron, saucepan (nothing sticks to the walls of which!, you can take non-stick dishes), melt the butter (about 80-100g, more is possible), place the prepared mushrooms and eggs in the saucepan, add a little salt to the egg-mushroom mixture and fry at medium temperature (over medium heat) until a crust forms (see photo), when frying in a saucepan, a characteristic yellow foam and a pleasant aroma of mushrooms and eggs will appear. During frying, mushrooms and eggs can “shoot”, so you should stir the mushrooms and eggs carefully. It is better not to cover the saucepan tightly with a lid and the saucepan should be spacious enough. Pour the remaining mushroom broth in which the mushrooms and boiled water were cooked into a fairly spacious saucepan with a volume of at least 4 liters. The total amount of broth and water is 2.5 liters. Add the peeled whole onion (WHOLE ONION AND DO NOT FRY IT IN ANY CASE). Boil. Place potatoes and 3 full tablespoons of washed millet into the pan, let it boil and carefully load the prepared egg-mushroom mass into the pan.

Next, cook the soup (until the potatoes are ready) at a low boil for about 25 minutes.

PS. This soup does not require any spices, except perhaps a knife-tip amount of ground black pepper.

Mushroom soup recipe with minced meat

The recipe for mushroom soup with minced beef has been on our menu for a long time, which means that the product has stood the test of time and its taste is irreplaceable. Ingredients like mushrooms, ground beef and orzo pasta make it very filling, and the spices and red wine give the mushroom soup a rich, vibrant flavor. Mushroom soup has been prepared since ancient times, probably since the advent of fire until today. Let's try to cook this ancient soup with minced meat and mushrooms.

Ingredients for preparing the dish “Mushroom soup with minced meat”:

– lean ground beef – 450 gr.;

– onions – 1 pc.;

– fine orzo pasta – 3-4 tbsp;

– champignons – 120 gr.;

– dry red wine – 2 tbsp;

– green onions to taste;

– salt, ground black pepper, herbs de Provence or Italian herbs to taste.

Recipe for mushroom soup with minced meat:

In a frying pan, fry the minced meat with finely chopped onions. Fry everything until the minced meat acquires a light golden hue, remembering to constantly stir the contents of the pan.

Transfer the finished minced meat into a saucepan with 1.5 liters. hot water. Bring the water to a boil and then add the orzo to the pan. Wipe the champignons from dirt and cut into large pieces; small mushrooms can be left whole. Add mushrooms to the pan as well. Bring the soup to a boil again, stirring constantly to prevent the paste from sticking or sticking to the bottom of the pan. When the water boils, reduce the heat to low and simmer the soup, covered, until the pasta is almost cooked (approximately 8-10 minutes).