What an unusually tasty mushroom soup, especially if it is made from fresh gifts of nature. Personally, I am a big and even inveterate mushroom picker, so I always look forward to the onset of the season. And then…. Then I begin to create culinary masterpieces. Part of the collected mushrooms goes for seaming, part we fry and eat with potatoes, and we also cook soup. Today I’ll just tell you about how to cook mushroom soup, which your household is unlikely to resist.
How to cook mushroom soup: prepare foods
Actually, there are no great secrets in the preparation of this wonderful soup. There are a considerable number of good recipes, which will not be difficult to find. I, having gained experience with my mother and father-in-law, a big fan of mushroom soups, cook for my family exclusively at home, without any big frills.
So, at the time of the mushroom season, you can cook such a soup. To do this, take a gram of four hundred fresh mushrooms. There is a difference between fresh, frozen and dried, I can say for sure. What fresh mushrooms are suitable for soup? You can take mushrooms, ceps, boletus, or better those mushrooms that you really love. Further, we will need from the products: one carrot, five medium potatoes, one onion, salt, greens. In order to give the soup a rich taste, you can take a small amount of soy sauce (preferably mushroom), but this is already for everyone.
How to cook mushroom soup: procedure
The first step is to clean the mushrooms, then add water and put on fire. Once they boil, you need to boil a little and drain the water. Mushrooms can be slightly fried in vegetable oil, if desired, but this is not necessary. The most important thing is to pre-cook the mushrooms so that everything harmful comes out of them.
Now about the broth. People say that mushrooms are the second meat, therefore, when cooking soup, you can do without any bones. But if you want to get a rich soup, then put the meat all the same, it definitely won’t get any worse. Put the meaty bone in the pan and cook it until cooked. Then remove the bone, and put the mushrooms in the broth, continue cooking the soup further. At this time, let the onions and carrots in a pan, cut the potatoes into cubes. Pour the last to the mushrooms, salt to taste, add seasoning. Add the roast a few minutes before the end of cooking. Pour in a small amount of soy sauce if desired. When serving, garnish the soup with herbs and season with sour cream.
In our family, millet is added to such mushroom soup. Especially if the mushrooms used are chanterelles. It turns out very tasty.
How to Make Mushroom Bean Soup
In general, if you wish, you can show your imagination and cook your mushroom soup with cream or any other ingredients. I also want to tell you about how to cook mushroom soup with beans.
Take a gram of 250 fresh mushrooms (here you can already use frozen, if nothing else). You will also need five potatoes, one onion, one carrot, a can of canned beans (in your own juice), three liters of meat broth, dill, bay leaf, salt, pepper.
Preparation: cut the mushrooms into slices, pour them with pre-cooked broth, cook for forty minutes. Then add chopped potatoes, peppers and salt to taste, a couple of parsley. Cook the soup until fully cooked, but about 10 minutes before cooking, add onions and carrots, previously fried in vegetable oil, as well as beans and dill. Serve with sour cream.
So you can cook a delicious, and most importantly hearty mushroom soup. In fact, cooking is even easier than the same borsch. In the end, I also want to note that if you want to make any other soup more tasty, do not be lazy to add a small amount of dried mushrooms to it. Believe me, with a good taste you will not lose.