Delicious, aromatic mushroom soup is a great first course. It is especially good in winter: it will warm you and remind you of summer. The soup can be made from both fresh and dried mushrooms. But what types of mushrooms are best for this purpose?
White mushroom is a great choice
"The King of Mushrooms" is a respectful nickname given to this gift of nature. Indeed, the porcini mushroom has excellent taste. In addition, its pulp does not darken on a cut or break (hence the name). The porcini mushroom soup turns out to be very tasty, rich and aromatic. Especially if you make a broth from mushroom caps, and then add a mixture of mushroom legs, onions and carrots fried in oil to it.
For a thicker soup, you can add finely chopped potatoes or rice. Thin vermicelli will also work well.
It is recommended to add very little or no spices to mushroom soup, so as not to interrupt the characteristic pleasant aroma inherent in mushrooms.
A very good soup is also obtained from dried porcini mushrooms. Before preparing a dish, you need to hold the mushrooms in a container with water so that they swell and become soft.
From saffron milk cap to thorny raincoat
Camelina has a great taste, as well as a strong, pleasant smell. These mushrooms are most often used for pickling, but they make an excellent soup.
The Polish mushroom (or chestnut, as it is also called) is rightly appreciated by lovers of quiet hunting. Its aroma is much weaker than that of camelina, but it is also quite pleasant. The Polish mushroom is especially good in fried or stewed form, but soups from it are also very tasty.
Of course, we must not forget about aspen mushrooms, boletus boletus, oak boletus (boletus). They also make a wonderful soup.
True, the broth cooked from these mushrooms is dark, but the taste of the dish does not become worse from this.
People who do not have the opportunity to pick mushrooms in the forest can cook a good, tasty mushroom soup, even dry or frozen. It is a delicious, aromatic and nutritious mushroom. Champignon is especially valuable because it can grow not only in nature, but also on an artificial substrate. Therefore, it is grown all year round.
Finally, there is a spiky raincoat at the service of those who like tasty food. This mushroom, which belongs only to the modest fourth food category, gives a very tasty and aromatic broth when broth. The prickly raincoat grows in abundance in mixed and coniferous forests from late summer to mid-autumn. It is only necessary to take only those mushrooms, the pulp of which is dense, white or with a barely distinguishable yellowish-cream shade. Raincoats with flabby, darkened flesh should not be eaten.
