Mushroom soup does not leave indifferent a considerable number of Russians. This first dish at any time of the year gives them an incredible rich taste and a special aroma, reminiscent of walks in the forest. When there are no fresh mushrooms, you can prepare such a dish from dried ones.
Mushroom soup, especially if well prepared, is rarely able to leave anyone indifferent from the inhabitants of Russia. Moreover, according to experienced chefs, the best taste is obtained not from fresh, but from dried main ingredient. In this case, mushrooms make the soup unusually fragrant and rich.
You can purchase them for this meal at the grocery store. However, if there is an opportunity to go on a “quiet hunt” during the season and prepare mushrooms on your own, it would be a sin not to use it. The outcome of such "gathering" will be especially successful when it will be possible to get a fair amount of whites and dry at least some of them.
The porcini mushroom got a similar name due to the fact that it is the only one of its relatives - it does not darken during heat treatment.
Boletus favorably differs from other edible mushrooms in that proteins valuable for the human body are contained in them in an easily digestible form. Therefore, the dishes from them come out more dietary than from their other brethren.
However, if porcini mushrooms are not at hand, it is permissible to use other types - chanterelles, boletus, boletus, etc. The main thing is that they should be forest and those that grow in Russia. Foods made from, for example, Chinese mushrooms come out with a completely different flavor, which not everyone will like.
In the case when the product was purchased in a store, one standard 50-gram package will be enough for a four-liter pot of soup. If the mushrooms were harvested on their own or bought on the market, you need to take 5-7 pieces of them (whole).
Rinse the mushrooms a little and soak in cold water overnight. However, if you need to urgently prepare the soup, you can use a slightly different way - pour boiling water over them for 20-30 minutes. In any case, the water where they were soaked should not be poured out - it will need to be added to the broth.
At the same time, you should start preparing the rest of the food components. First of all, you need to peel and very finely chop 2-3 (depending on their size) bulbs. You also need a medium carrot for the soup. It should be grated - you can also use a special, curly one. This will make the product look better in the soup.
Soaked mushrooms must be removed from the water, cleaned of dirt (it may be on them, because they are usually not washed before drying) and cut into small pieces. The mushroom infusion should be well filtered through gauze folded in several layers, poured into a saucepan and, adding enough water, boil. Already during the boil, mushrooms are added - if it is decided to put them in the soup without browning.
Fry the onion, pre-salting it. When it becomes transparent, grated carrots are added to it. Some people like to put mushrooms in a similar sauté. In this case, it is this particular product that must be fried first, then gradually adding the rest to it.
If you decide to definitely use pasta in the soup, it is better to stop on spaghetti, breaking them several times before placing them in the saucepan. Such a product is good because it is more difficult to bring it to a boiled state.
However, if the mushrooms are already in the pan, add the onions and carrots to them when the broth boils. Together they need to cook for about 20 minutes, and it is better to reduce the heat to low.
After the specified time interval has elapsed, pasta must be thrown into the soup. You need to cook the food until they are cooked - about 7-10 minutes. You shouldn't leave them al dente for this dish, but you can't turn them almost into porridge either.
Those who cannot imagine such a dish without potatoes can add it, having previously peeled and cut into small cubes, almost simultaneously with the mushrooms. True, in this case, the dish will not come out so delicate.
Serve it preferably with sour cream. Some people season this dish with herbs, but you should not do this - such an ingredient interrupts the mushroom taste and smell.
