There are a great many recipes for mushroom soups, and every housewife knows at least a dozen of them. But suppose you are not a culinary expert, and you have not cooked anything except eggs and tea in your life. If your wife left you , or you are an advanced child who wants to make a pleasant surprise for mom on March 8, or there is some kind of life situation when you just need to gird your apron and stand at the stove - where do you start? As a rule, from the lightest and most affordable. Forest gifts - whether fresh, dried or in jars - are present in every home. But how to cook mushroom soup, and where to start?
It depends on what are the main ingredients at hand. Fresh need to be cleaned, washed, cut large specimens. Soak the salted ones in water for several hours, and drain this water every hour. Dried soaked for a longer period (preferably overnight). Frozen gifts of forests are thawing. So, before you cook mushroom soup, check what else is eatable in the house. It would be nice to have three or four potatoes, 2 onions, roots for the broth (carrots, parsley, celery), at least a clove of garlic. Well, salt, pepper, bay leaf can be found in every household.
Now we start cooking. How to cook mushroom soup? We take a 3-4-liter pan, fill it with water for three quarters and put on fire. When it begins to boil, drop our “goof meat”, salt, pepper and cook for 15 minutes marinated and salted varieties, 20 - dried, half an hour - fresh. While in a saucepan gurgles, finely chop parsley and celery, and three carrots on a grater. In a frying pan we passer (which means - bring in oil to golden color) the onion, add the roots. Peel the potatoes and cut them into small cubes. We put it in the broth, after 7-10 minutes we attach the sautéed vegetables to it. Salt, throw the spices. Readiness is recognized by potatoes: if it is soft, you can remove our saucepan from the stove.
If you have mastered the basic recipe for how to cook mushroom soup, you can dare to various variations. You didn’t have a potato house? Then you can replace it with cereals (for example, buckwheat) or pasta. If your culinary talents stretched out before kneading the dough yourself, try to find a substitute for potatoes in the form of
homemade noodles or dumplings: pour a glass of flour, half a teaspoon of salt on the plate, gradually add a quarter glass of water and two tablespoons of sunflower oil. From the dough, form a thin, with a finger thick, “sausage”, which you cut into even pieces. Leave them for half an hour to dry. They need to be put in the broth when it is almost ready - 7 minutes before being removed from the fire.
If desired, you can make a more rich option - mushroom soup with meat. Then you will have both the first and second courses. Cook mushrooms and meat separately (remove foam from the second pan: if left, the broth will turn cloudy). We take out the finished ingredients from the liquid and use for the "second". And on the “first” we mix mushroom and
meat broths together, season them with roots, potatoes and add.
Small mushrooms are difficult to clean, but their taste is such that it is worth tinkering with them. Mushroom soup with honey mushrooms looks good with flour dressing: for this, all you need is to fry the flour in a dry frying pan to a slightly yellowish color, dilute with water (necessarily cold) and add to our brew. Serve such a dish with sour cream, prusrus fresh chopped herbs.