As for me, cooking boiled honey soup is blasphemous. Not that honey mushrooms would be completely unsuitable for this, just in the salty, pickled or even fried form, I love them more. Now, if we let freshly picked mushrooms or russula with chanterelles under this business ... But, as they say, they don’t argue about tastes, especially if the opponents have no choice - it’s becoming harder and harder to find a real porcini mushroom and our habit of spending time near the TV or a computer to get out for a mushroom trip into the forest becomes a pipe dream. And in this case we use the famous advice of Arkady Raikin, who claimed that in order to cook stew from a hare, you must at least have a cat. In our case, the dried mushrooms sold at the bazaar may well remind us of the taste of ordinary mushroom soup.
In my often hungry childhood (do not particularly believe in the mythical divine grace under the Soviet Union), mushroom soup was a unique delicacy. The average Soviet family of young engineers, such as my parents, with a small child in their arms, could not buy a kilogram of meat at the bazaar no more than twice a month, and in principle it was not in stores in provincial cities. It was then that they managed to cook several housewives in a shared kitchen in souvenirs of available products, the main seasoning of which were dried mushrooms carefully prepared by village relatives, hanging in clusters over smoky stoves in communal apartments. Moreover, the then ever-poor intelligentsia propaganda skillfully persuaded that mushrooms in their nutritional and taste properties are no worse than beef tenderloin, which were supplied with special distributors of regional and city party committees. Therefore, mushrooms in those days, most often called "meat for the poor", and they went to the forest to collect them in whole workshops on specially hired buses.
Time passed and our life changed with our departure, and now mushrooms from food for the poor moved into a niche of delicacies, and mushroom soup was prepared from seasonings or mushrooms and oyster mushrooms grown in an artificial environment. Now, mushroom soup can be prepared only by running into a grandmother, God's dandelion, who sells dried mushrooms somewhere in the passage or at the station. But mushrooms (not grown in the cellars, but their natural counterparts) are an exclusive product, rich in a specific protein, rich in minerals that can make up half of the periodic table, and enzymes that favor normal digestion.
To prepare mushroom soup from honey mushrooms , the recipe of which necessarily contains fresh mushrooms, you can use their canned counterparts if you first rinse them well with boiled water and use them as ordinary, freshly boiled, freshly picked mushrooms. Nevertheless, it is nevertheless recommended that they first be boiled for ten to fifteen minutes and, in the prepared broth, pour buckwheat and chopped onion rings. Cook the soup until the cereal is ready. Add spices and finely chopped greens at the end. Season this soup with sour cream or boiled milk. Three hundred grams of honey mushrooms will need 3-4 tablespoons of buckwheat, one onion, half a glass of milk or two tablespoons of sour cream. Add salt and spices to taste.
For people suffering from indigestion, I would recommend making soup puree from mushrooms of an industrial preparation. Firstly, it will help to establish gastrointestinal problems, and secondly, mushrooms - the product is difficult to digest, but in the form of gruel, it is completely safe. Well, do not forget about the taste of such a dish. Adding mushrooms to borsch or cabbage soup can make them more piquant and much more pleasant for gourmets. Feel free to experiment - delicious food is always good for our body, so why not please yourself beloved with a wonderful soup made from natural mushrooms, flavored with nostalgic memories of the past.