In ancient times, soup with mushrooms on Rice was called a mushroom picker. There are a lot of recipes for making such soups, but there are some general recommendations.
Firstly, you need to choose high-quality mushrooms for such a soup. There should be no extraneous impurities, let alone mold or worms on them. Mushroom mushroom from dry mushrooms especially suffers from these problems. those mushrooms that are sold frozen are grown, as a rule, in artificial conditions and do not have such drawbacks as those bought from grandmothers on the market. Any cereal that you decide to add to the soup is best cooked separately. To make the soup thicker, you can add mashed potatoes, as well as a chopped egg, instead of potatoes. If you want to get a real mushroom picker, do not add lavrushka and spices to it - this interrupts the aroma of mushrooms. And the last - this dish can be prepared from fresh mushrooms, however, the townspeople are more familiar with the mushroom picker from frozen mushrooms or dried.
Mushroom mushroom from frozen mushrooms
300 g of frozen honey mushrooms should be poured into 1.2 liters of salted water and boiled for about 20 minutes. Dice one onion and add to the mushrooms. Two potatoes, too, cut and pour into a pan. Soup can be removed when the potatoes are cooked.
Frozen Mushroom Mushroom with Barley
A glass of any mushrooms should be boiled in a large amount of water and cut into small pieces. Then fry. Boil a glass of barley and rinse well so that it does not stick. Peel and chop one carrot and a slice of root celery, sauté in oil. The bulb can also be passerovat, or you can put the whole directly in the soup.
The broth obtained after boiling the mushrooms does not need to be poured. Two liters of this broth should be put on fire, put there 4 potatoes cut into cubes and boiled until half cooked. Then add sautéed vegetables and boil again. Add mushrooms to the soup and pour the barley. We put a couple of leaves of bay leaf and cook until the potatoes are ready. About 30 minutes, let the soup brew under a closed lid. When serving, put a spoonful of sour cream in each plate and sprinkle with finely chopped parsley.
Mushroom Mushroom Frozen with Milk and Zucchini
This is the most unusual recipe for mushroom picker, as it combines such seemingly incompatible ingredients as mushrooms, milk and zucchini. You need to take 300 g of mushrooms, separate the hats, wash them and cut them. The remaining hemp, 1 onion and a couple of carrots, too, cut and stew in olive oil until soft. Then pour them into 2 liters of water, add mushrooms, 1 diced zucchini and 3 tomatoes, cut as small as possible. Cook the soup until tender, then sprinkle with chopped dill and parsley and, if desired, black pepper. At the end of the dish you need to season 100 g of milk and three yolks.
Mushroom Dried Mushroom
Rinse 4 handfuls of dried mushrooms with warm water, then pour boiled water (but not hot, but warm) for 1 hour. Two potatoes need to be peeled and cut into small cubes, 1 red onion and 1 zucchini should also be chopped. Soak the onion and zucchini for 30 minutes so that starch comes out. When the mushrooms soak, cut them, fill with water and put on fire. When it boils, keep the fire to a minimum. Put half the chopped onion in the broth. Then put the same potatoes there. Spasser the second part of the onion and also send it to the broth. When the soup boils, add zucchini to it and add salt. Cook until cooked in a sealed container over low heat. When the dish is cooked, you need to let it brew for about 30 minutes.
Fresh Mushroom Mushroom
800 g of porcini mushrooms are well washed and cleaned, cut into small pieces. Fill with water and boil for 3 minutes, then fill with a new portion of water and boil for another 15 minutes. Peel 5 potatoes, cut into cubes, finely chop 1 onion, three carrots on a grater and fry everything. Put the frying pan in the soup and cook for another 10 minutes, add pepper, bay leaf and salt. Remove from heat and insist 10 minutes.
Enjoy your meal.