Mushroom soups are boiled in meat broth, mushroom or vegetable broth or water. In the latter case, for mushroom soups, take a little more mushrooms or add mushroom extract. Especially good broth for soup is obtained from umbrella mushrooms, autumn mushrooms and porcini mushrooms, but you can also use saffron mushrooms, summer mushrooms, ring caps, green leaves, champignons, meadow mushrooms and dung beetles. A decoction of bitter mushrooms – bitter, preloads, violinists, black breasts – is bitter and unpleasant in taste.
Cooking mushroom soups from fresh and dried mushrooms, recipes for broth and mushroom soup.
The most delicious soups come from fresh mushrooms. Salted mushrooms are mainly added for taste to cereals and vegetable soups cooked from meat or bones. Due to the fact that these mushrooms during their primary processing have already lost some of the water, they are taken 2-3 times less than fresh mushrooms. Dried mushrooms or mushroom powder should be taken 6-8 times less than fresh. When serving, add sour cream, finely chopped dill, green onions, chopped onion or parsley, tomatoes and a steep egg finely chopped or sliced to mushroom soups.
Based on the book Thousand Soup Recipes.
Roshal V. M.