Boil the butter in the soup for 30 minutes, in total it takes from 1 to an hour and a half to cook the soup.
How to cook butter soup
Soup products with oils
Fresh and frozen oils – 300 grams
Potatoes – 2 pieces
Vermicelli – 2 handfuls
Onions – 1 head
Carrots – 1 head
Parsley – a few sprigs
Sour cream – to taste
Salt and pepper – to taste
Recipe for a simple soup with oil
butter Clean the oil from the films and wash. Separate the caps from the legs, cut the caps into several parts. Pour the mushrooms with water and cook for half an hour.
Peel the onion and chop finely. Heat up a frying pan, add oil and add the onion. Peel and grate the carrots on a coarse grater, then add to the onion.
Wash potatoes, peel and cut into 1 cm cubes. Put the potatoes in a saucepan, cook for 10 minutes. Add vermicelli, fried onions and carrots, salt, pepper and cook for another 5 minutes.
Serve soup with sour cream and finely chopped herbs.
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Butter soup with cheese and chicken
Products
For a 4-liter saucepan of soup
Butter – 300 grams
Chicken – 150 grams fillet or 1 thigh Processed
cheese – 3 cubes weighing 90-100 grams
Potatoes – 4 pieces
Onion – 1 large head
Carrots – 1 piece
Garlic – 3 teeth
Salt and black pepper – to taste
Dill – a few sprigs
Sour cream – for serving
How to cook butter soup
1. Wash the chicken, put it in a saucepan and pour water over it.
2. Put the pot on high heat, add salt and pepper.
3. Boil chicken for mushroom soup for 40 minutes.
5. Put the pan to heat up, at this time peel and chop the onion and garlic.
6. Put the garlic in the pan, after a minute – the onion; while roasting, peel and grate the carrots.
7. Put the carrots in the pan, fry for 10 minutes over medium heat, stirring regularly.
8. Peel and chop the butternuts, put in a pan and fry until golden brown.
9. Put the chicken out of the broth with a slotted spoon, chop and return to the broth.
10. Peel and cut the potatoes into cubes, add to the soup and cook for 10 minutes after boiling.
11. Put the mushroom frying into the soup and cook for 5 minutes.
12. Rub the melted cheese on a fine grater over the pan, then mix well.
13. Bring the soup to a boil and turn off the heat.
Serve boiled mushroom soup in deep bowls, garnished with a spoonful of sour cream and fresh dill.