For "dummies": how to cook mushroom soup

Recipes of mushroom soups there is a great variety, and every mistress knows them at least a dozen. But, let's say, you are not a cook, and in your life nothing but eggs and tea was cooked. If your wife left you , or you are an advanced child who wants to make a pleasant surprise for your mother on the 8th of March, or if there is a situation in life when you just need to gird your apron and stand at the stove - where will you start? As a rule, with the easiest and affordable. Gifts of the forests - whether fresh, dried or in cans - are present in every home. But how to cook mushroom soup, and where to start?

It depends on what are the main ingredients at your fingertips. Fresh must be cleaned, washed, large pieces cut. Salted soak in water for several hours, and this water is drained every hour. Dried soak for a longer period (preferably at night). Frozen forests are defrosted. So, before cooking the mushroom soup, we'll check what else is there from the food in the house. It would be good to have three or four potatoes, 2 onions, broth roots (carrots, parsley, celery), at least a clove of garlic. Well, salt, pepper, bay leaf will be found in every household.

Now let's start cooking. How to cook mushroom soup? Take a 3-4-liter pot, fill it with water for three quarters and put it on the fire. When it boils, throw our "leshie meat", salt, pepper and cook for 15 minutes pickled and salted varieties, 20 - dried, half an hour - fresh. While in a saucepan zalyolkaivaet, finely chopped parsley and celery, and carrots three on a grater. In the frying pan we pass (that means - we bring onion to golden color) onion, add the roots. We clean the potatoes and cut it into small pieces. We put it in the broth, after 7-10 minutes we add to it the vegetables with the passer. Solim, throw spices. Readiness is learned from potatoes: if it is soft, you can shoot our saucepan from the stove.

If you have mastered the basic recipe for how to cook mushroom soup, you can dare and on various variations. Have you found a potato house? Then you can replace it with croup (for example, buckwheat) or pasta. In case your culinary talents are stretched to the independent kneading of the dough, try to find a substitute for potatoes in the form of homemade noodles or dumplings: pour a glass of flour onto a plate, a half teaspoon of salt, gradually add a quarter of a glass of water and two tablespoons of sunflower oil. From the dough, form a thin, with a finger thick, "sausage", which and cut into smooth pieces. Leave them for half an hour to dry. In broth they should be put, when it is almost ready - 7 minutes before the removal from the fire.

If desired, you can make a more rich option - mushroom soup with meat. Then you will have both the first and second dishes. Cook separately mushrooms and meat (remove the foam from the second pan: if left, the broth will turn out cloudy). Finished ingredients are pulled out of the liquid and used for the "second". And on the "first" we mix together the mushroom and meat broths, fill them with roots, potatoes and cook.

Small honey agarics are quite difficult to clean, but their taste is such that they should be tinkered with. Mushroom soup with honey agarics looks good with floury filling: for this it is only necessary that fry in a dry frying pan until slightly yellowish color, dilute with water (necessarily cold) and add to our brew. Serve this dish with sour cream, pritrusiv fresh chopped greens.