For dummies: how to cook mushroom soup

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are a great many recipes for mushroom soups, and every housewife knows at least a dozen of them. But, let's say you are not a culinary specialist, and in your life you have not cooked anything but eggs and tea. If your wife left you, or you are an advanced child who wants to make a pleasant surprise for your mother on March 8, or some kind of life situation happened when you just need to gird yourself with an apron and stand at the stove - where do you start? As a rule, from the easiest and most affordable. The gifts of the forests - 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 basic ingredients you have on hand. Fresh ones need to be cleaned, washed, large specimens cut. Soak s alted in water for several hours, and drain this water every hour. Dried ones are soaked for a longer period (preferably overnight). The frozen gifts of the forests are thawed. So, before cooking mushroom soup, checkwhat else is edible in the house. It would be good to have three or four potatoes, 2 onions, roots for the broth (carrot, parsley, celery), at least a clove of garlic. Well, s alt, pepper, bay leaf can be found in every household.

Now let's start cooking. How to cook mushroom soup? We take a 3-4-liter pan, fill it with water by three quarters and put it on fire. When it boils, we throw in our “lesh meat”, s alt, pepper and cook marinated and s alted varieties for 15 minutes, 20 for dried, half an hour for fresh. While gurgling in a saucepan, finely chop parsley and celery, and three carrots on a grater. In a frying pan we sauté (which means we bring the onion to a golden color in oil), add the roots. We clean the potatoes and cut them into cubes. We put it in the broth, after 7-10 minutes we add sautéed vegetables to it. S alt, throw spices. Readiness is known by the potatoes: if they are 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 make different variations. You didn't have potatoes at home? Then you can replace it with cereals (for example, buckwheat) or pasta. If your culinary talents have stretched to self-kneading dough, try to find a replacement for potatoes in the form of homemade noodles or dumplings: pour a glass of flour, half a teaspoon of s alt onto the board, gradually add a quarter glass of water and two tablespoons of sunflower oil. From the dough, form a thin, finger-thick, “sausage”, which you cut into evenpieces. Leave them for half an hour to dry. You need to put them in the broth when it is almost ready - 7 minutes before removing from heat.

If you wish, you can make a more rich option - mushroom soup with meat. Then you will have both the first and the second courses. Cook mushrooms and meat separately (remove the foam from the second pan: if you leave it, the broth will turn cloudy). We take out the finished ingredients from the liquid and use for the “second”. And for the “first” we mix mushroom and meat broths together, season them with roots, potatoes and boil them.

Small mushrooms are difficult to peel, but their taste is such that it is worth messing with them. Mushroom soup with mushrooms looks good with flour dressing: for this, all you need is to fry the flour in a dry frying pan until slightly yellowish, dilute with water (always cold) and add to our brew. Serve such a dish with sour cream, crushed with fresh chopped herbs.