How to cook and eat soup with mushrooms. Soup with mushrooms — general principles and methods of preparation.
Cook mushroom soup kitchen at home a pleasure. Dish turns nourishing and appetizing. Particularly pleased that it can cook without looking at the season, because lack of mushrooms we do not have. In summer you can cook easy cold soup, and warm in the winter and we appreciate the thick rich soup. All very easy — easy broth, fried mushrooms and a little basic vegetable — soup is prepared quickly.
Mushroom soup — preparation products
In the shop we cannot try mushrooms, so defining criteria in their selection will look and smell. First, try to touch — they must be strong and resilient. Fresh mushrooms have a distinctive mushroom smell, flat hat matte white or cream color. Stale mushrooms with obvious damage, rot and mold smells, wrinkle or gray spots better not to buy.
It is not necessary to store fresh mushrooms for a long time. Recycle them immediately; otherwise they can accumulate toxins that can cause indigestion or food poisoning. Simple safety rules leave us with only 2-3 days to store them. Wash them in advance is not necessary, it is better to put in a paper bag or just wrap it in paper. Using a plastic container, do not close the lid tightly.
Mushroom soup — the best recipes