How to cook a delicious mushroom soup with mushrooms

It's not for nothing that the white boletus is the king of all mushrooms. It can not only cook, fry, stew, marinate, but also dry. And the bunch will retain its original flavor and rich smell even after a year. If properly stored, of course. Today we will cook mushroom soup with white mushrooms. To prepare the dish, you can take a string of dried mushrooms or open a jar with homemade billets. But if you cook soup in the fall, at the height of the season, then the ideal option is to prepare 300-500 g of fresh mushrooms, recently harvested in an ecologically clean area. The fact is that all heavy metals and other substances harmful to health collect in a spongy hat.

Autumnal mushroom soup with white mushrooms

First you need to clean the fruit bodies. If the boletus were collected in the sandy terrain and strong to the touch, it is enough to simply scrape them, remove the clotted grass, remove dirt from the legs. If you find them among clay and in the rain, then first put the mushrooms in a basin and pour water with two soup spoons of salt. This will force possible worms to leave their shelter. After half an hour, the mushrooms are washed and cleaned.

When the preparatory work is done, you can begin to prepare Mushroom soup of white mushrooms. Boroviki (polkilo) cut into pieces, large, because when cooking they decrease in volume every two or three. We put them in a large saucepan, pour three liters of cold water and put it on the fire. After boiling continue to cook for another half an hour or forty minutes. During this time, we have time to clean, wash and cut into small blocks or cubes 3-4 medium potatoes. Also finely shinkuem two bulbs. In some recipes it is also used cut with small straws or a shabby carrot, but for lack of it you can do without it. So, in vegetable oil, we pass the luchok until it becomes slightly golden in color. Then we add carrots to the frying pan.

After a lapse of forty minutes we throw potatoes into a pot, cook for another quarter of an hour. After that, add the roast of onions and carrots. Mushroom soup of ceps Has that feature that in spices it does not need. Fresh boletus and so give the dish a rich flavor. Therefore, all kinds of curry, oregano and tarragon are left for other broths. Throw a saucepan of mushroom soup with only a laurel leaf and a pinch of black pepper. When the potato is fully ready, we add finely chopped fresh greens of dill, cook for another five minutes, remove it from the plate and let it brew under the lid for half an hour. Serve this dish with sour cream.

Winter broth

The preparation of soup from dried mushrooms dried from the classic recipe is only the beginning of the preparatory process. Remove the mushrooms from the thread and soak them in lukewarm water for about three hours. During this time, the mushrooms will swell and give away some of their liquid flavor. Therefore, the infusion does not drain, and catch the mushrooms with a noise and wash them under running water. Fold a piece of gauze into 4-5 layers. Carefully strain infusion. Dilute it with cold water so that the total volume of the liquid is three liters. Well and further to weld soup from white mushrooms it will not be possible. Follow the above recipe, and in an hour you will have a delicious and fragrant first dish ready.