There are a great many soups, and every hostess knows at least a dozen of them. But let's say you are not a culinary specialist, and in your life you have not cooked anything but eggs and tea. If from you or you are an advanced child who wants to make his mother a pleasant surprise on March 8, or some kind of life situation happened when you just need to gird yourself with an apron and stand at the stove - where do you start? As a rule, from the easiest and most affordable. The gifts of the forests - whether fresh, dried or in jars - are present in every home. But how to cook mushroom soup, and where to start?
Look at what basic ingredients you have on hand. Fresh ones need to be cleaned, washed, large specimens cut. Soak salted in water for several hours, and drain this water every hour. Dried ones are soaked for a longer period (preferably overnight). Frozen gifts of the forests are thawed. So, before cooking mushroom soup, let's check what else is available from the edible in the house. It would be good to have three or four potatoes, 2 onions, roots for the broth (carrot, parsley, celery), at least a clove of garlic. Well, salt, pepper, bay leaf can be found in every household.
Now let's start cooking. How to cook We take a 3-4-liter pan, fill it with water by three quarters and put it on fire. When it boils, we throw in our “lesh meat”, salt, pepper and cook marinated and salted varieties for 15 minutes, 20 for dried, half an hour for fresh. While gurgling in a saucepan, finely chop parsley and celery, and three carrots on a grater. In a frying pan we sauté (which means we bring the onion to a golden color in oil), add the roots. We clean the potatoes and cut them into cubes. We put it in the broth, after 7-10 minutes we add sautéed vegetables to it. Salt, throw spices. Readiness is known by potatoes: if it is soft, you can remove our saucepan from the stove.
If you have mastered the basic recipe for how to cook mushroom soup, you can dare to make various variations. You didn't have potatoes at home? Then you can replace it with cereals (for example, buckwheat) or pasta. If your culinary talents have stretched to self-kneading dough, try to find a replacement for potatoes in the form of dumplings: pour a glass of flour, half a teaspoon of salt onto the board, gradually add a quarter glass of water and two tablespoons of sunflower oil. From the dough, form a thin, finger-thick, “sausage”, which you cut into even pieces. Leave them for half an hour to dry. You need to put them in the broth when it is almost ready - 7 minutes before removing it from the heat.
If desired, you can make a more rich option - mushroom soup with meat. Then you will have both the first and the second courses. Cook mushrooms and meat separately (remove the foam from the second pan: if you leave it, the broth will turn cloudy). We take out the finished ingredients from the liquid and use for the “second”. And for the “first” mix the mushroom together and season them with roots, potatoes and boil them.
Small mushrooms are quite difficult to clean, but their taste is such that they are worth the trouble. Mushroom soup with mushrooms looks good with flour dressing: for this, all you need is to fry the flour in a dry frying pan until slightly yellowish, dilute with water (always cold) and add to our brew. Serve such a dish with sour cream, crushed with fresh chopped herbs.
The king of mushrooms - white mushroom is famous for its pronounced taste and the maximum amount of nutritious and valuable trace elements. There are many recipes with this noble product, but it is recommended to boil it before using it in dishes.
How much to cook porcini mushrooms
How much to cook porcini mushrooms for soup?
Before preparing the soup of porcini mushrooms, they are boiled in salted water for 20 minutes.
How much to cook porcini mushrooms before frying?
How much to cook porcini mushrooms for freezing?
Freezing requires pre-cooking porcini mushrooms for 15-20 minutes.
How much fresh porcini mushrooms are cooked?
White fresh mushrooms are amenable to heat treatment (boiling) for 35-40 minutes. If you plan to use them as a main dish, cook for at least an hour using spices and spices.
How long to cook dried porcini mushrooms?
Dried mushrooms should be soaked in water for 2-3 hours before being sent to boil. After washing, the mushrooms are boiled for 30-40 minutes.
How to cook porcini mushrooms
How to cook fresh porcini mushrooms?
- Clean the mushrooms from debris and dirt, cut off the wormy parts and a little end of the leg.
- Rinse thoroughly under running water.
- Put in a container with water and leave for an hour to completely remove dirt from the outer and inner surfaces.
- Then each mushroom is peeled and cut into pieces.
- Put the peeled and washed mushrooms in a saucepan, pour water, covering the top by 2 cm. Add salt at the rate of 1 tsp. 1 liter of water and put on fire.
- After boiling, remove the resulting foam and constantly remove it during the cooking process.
- After 40 minutes, porcini mushrooms are ready. To give them flavor and enhance the taste, it is recommended to add spices and boil for another 15-20 minutes.
How to cook porcini mushrooms for freezing?
To freeze a portion of porcini mushrooms for further heat treatment, they are pre-boiled. The process is similar to cooking fresh mushrooms, only they should be cooked for no more than 20 minutes.
How to cook porcini mushrooms before frying?
Before frying, cook according to steps 1-6 of the above cooking process for fresh mushrooms with a difference in time. It is necessary to boil the mushrooms for 20 minutes, the subsequent heat treatment until fully cooked will be frying.
How to cook frozen porcini mushrooms?
Before preparing a dish of frozen porcini mushrooms, they should be thawed at room temperature. Then the mushrooms are washed and boiled in salted water for 15-20 minutes until fully cooked.
How to cook dried porcini mushrooms?
Dried mushrooms must first be soaked. To do this, a portion of mushrooms is poured with clean cold water and infused for at least 1 hour (ideally 2-3 hours, and for old mushrooms - at least 8 hours). After washing, the mushrooms are ready for further heat treatment. They need to be cooked for 30-40 minutes.
How to cook porcini mushroom soup?
Ingredients:
- white mushrooms - 600 g;
- champignons - 6 pcs. (+2-3 things for decoration);
- chicken broth - 800 ml;
- onion - 1 pc.
- garlic - ½ large clove;
- butter - for frying;
- flour - 3 tbsp. l.;
- cream 20% - 200 g;
- salt, pepper and spices - to taste.
- White mushrooms can be used fresh, frozen or dried. After the preparatory stage (fresh for soup, frozen or pre-soaked dried mushrooms are boiled for 15-20 minutes), the resulting infusion is not poured out. Porcini mushrooms, along with diced onions and champignons, are sent to a frying pan greased with butter and fried for 5-7 minutes.
- Part of the infusion obtained earlier from boiled mushrooms is fried in a frying pan with flour, stirring constantly until a sauce-like consistency is formed. The finished sauce should be strained to get rid of lumps of flour.
- Roasting, sauce and the remains of the mushroom infusion are sent to the pan with the addition of chicken broth and spices (garlic, salt, pepper and spices to taste). The soup is cooked for 15 minutes and at the end of the process, the garlic should be removed.
- Cream is carefully poured into the finished mixture, with thorough mixing. Then everything must be beaten with a blender until a puree mass is formed and put on fire, stirring constantly, and without bringing to a boil, remove from the stove. The finished dish can be decorated with pre-fried thin slices of champignons and herbs.
Mushrooms are very useful. This is known to everyone and you will definitely be told about it even at yoga teacher courses.
Mushroom soup is just a magical dish. But in order to cook it with a rich taste of forest gifts, you need to know how much to cook mushrooms for soup. Mushrooms are added to the first courses in two versions: boiled mushrooms and dry ones. Often, soup-puree is also prepared from boiled mushrooms, which is then decorated with pieces of fried champignons. In this article, we will reveal all the secrets of how much to cook different types of mushrooms for soup, as well as how to do it correctly.
How much to cook porcini mushrooms for soup
Porcini mushrooms cannot be boiled for a long time, they lose their aroma and taste. Since mushrooms are very fleshy and healthy, they should be thermally processed to a minimum. The time how much to cook mushrooms of this type for soup depends on the size of the mushrooms. Whole small and medium ones need to be cooked for 20 minutes, that is, send the whole thing 5 minutes before the potatoes. And chopped finely cook until cooked for 10-15 minutes, so they rush into the soup at the same time as chopped vegetables.
How much to cook fresh mushrooms for soup
Mushroom puree soup is best obtained from champignons with the addition of a couple of wild mushrooms for flavor. How long to cook mushrooms for soup depends on what pieces they are cut into. If you're making soup, it's best not to cut them and choose the same size. Medium and small mushrooms for soup should be boiled for 20 minutes, then beat with a blender, and large ones - 35 minutes.
If you are preparing a soup with dried mushrooms, then it is important to know how much to cook the mushrooms that have already been soaked for the soup. After 3-4 hours of soaking, they need some more time to return to shape. The time to cook mushrooms for soup is at least 30 minutes, until they take on the shape and taste of fresh.
How much to cook dried mushrooms for soup
Separately, you should also know not only the time, but also the time, how much to cook dried mushrooms for soup. They need to be soaked in advance for several hours in water, preferably overnight. During this time, the mushrooms will restore their shape, but do not pour this water: it will give the soup an unsurpassed taste!
The time it takes to cook dried mushrooms for soup depends on their size. Whether you dried them whole or in large pieces, the already soaked mushrooms should be simmered in the soup for at least 20 minutes to fully take shape. And if they are cut into pieces, it is enough to cook mushrooms for soup for 10-15 minutes so that they give their taste and aroma to the dish.
It is also important to know that the time it takes to cook mushrooms for soup is exactly the same number of minutes as this product is cooked for second stews and mushroom casseroles.
Every summer and autumn, many people like to buy or independently pick mushrooms in the forests, which, unlike ordinary mushrooms grown on farms, are tastier and each species is interesting in its own way, especially when cooking mushroom soup, so in this article we will consider how much time and how properly cook forest mushrooms (the most popular) for soup and more.
How much to cook forest mushrooms?
The cooking time of wild mushrooms primarily depends on the type of mushrooms themselves, some cook quickly, others take longer, while some need to be additionally processed before cooking (clean, soak, boil), so let's consider further how much to cook wild mushrooms of the most popular types:
- How long to cook frozen forest mushrooms? Frozen wild mushrooms, on average, need to be cooked for 15-20 minutes after boiling water in a saucepan, having previously thawed.
- How much to cook forest mushrooms for soup? When cooking mushroom soup, depending on the type, wild mushrooms are boiled from 15 to 50 minutes, while during the cooking of some types of wild mushrooms, the water changes to a new one at the beginning or middle of cooking.
- How much to cook forest mushrooms before frying? Before frying, mushrooms can be boiled for 10-20 minutes after boiling water in a saucepan, so that harmful substances and possible residues of small debris come out of them.
- Boiling time for porcini mushrooms 35-40 minutes.
- Oil cooking time 30 minutes (after boiling, the first water is drained and new water is poured).
- Cooking time an average of 30 minutes (cook for 5 minutes, drain the water and pour in a new one, after which they cook for another 20-25 minutes).
- Milk mushrooms are boiled for 15-20 minutes, while they are pre-soaked.
- Boletus and chanterelles cook for 20 minutes.
- Russula and boletus cook 30-40 minutes after boiling water.
Having learned how much you need to cook wild mushrooms in time, we will further consider the process of their preparation, starting with the preparation of mushrooms for cooking and the cooking process itself.
How to cook forest mushrooms?
First of all, before cooking, fresh mushrooms must be cleaned of small debris, sand, adhering leaves, etc. Many types of mushrooms are soaked for 1 hour before cooking to make it easier to clean off all the garbage, and also during cleaning, depending on the type of mushroom, the legs and hats are additionally cleaned, after which the mushrooms are cut.
Note: if you are not an experienced mushroom picker and doubt the quality of the collected or purchased fresh mushrooms (are they all edible), then while cooking the peeled mushrooms in a saucepan, lay a whole peeled onion if it does not change color during cooking (does not turn dark with blue shade), then among the prepared mushrooms there are no poisonous ones and they are all edible.
As mentioned earlier, each type of forest mushroom has its own cooking characteristics, therefore, to learn how to cook forest mushrooms of various types, we read separate articles about them.
We cook even more deliciousAs spices, when cooking mushroom soup, you can use garlic, celery, parsley root, suneli hops, tarragon. You can replace (partially or completely) sunflower oil with butter or olive oil, however, when adding oil, it is important to consider that the mushrooms themselves taste "fatty".
You can add cheese (hard or melted), milk or cream when cooking mushroom soup for a more velvety consistency. Potatoes can be replaced with turnips, barley or rice.
For a tasty and rich soup, butter, white, boletus, boletus are suitable, and for strict fasts and for dietary soups, use raincoats, russula, champignons and oyster mushrooms. As a rule, forest mushrooms are not mixed with mushrooms that were brought from farms.
How to serve mushroom soup
Mushroom soup is served with the freshest white bread, green onions and sour cream, and mushroom cream soup is served with croutons or crackers.
How much to take dried mushrooms for soup
In order to prepare 4 liters of soup from dried forest mushrooms, you need to pour 5 large handfuls of dried mushrooms with water for 1 hour, then boil the broth from them for 10 minutes.
How to cook lean mushroom soup
The mushroom picker is considered a lean soup, but if you need a strict lean dish - vegetable oil can be replaced with mushroom broth when frying onions (but not from champignons) - any mushrooms with an oily surface, for example, will do. mushrooms.
How to Thicken Mushroom Soup
Boil the potatoes separately from the broth, grind them into a puree and send them in this form to the mushroom soup 5 minutes before the end of cooking. Similarly, you can add chopped boiled eggs.
How long does mushroom soup last?
3-4 days in the refrigerator.
If the mushroom soup is bitter
The bitterness of mushroom soup does not mean the presence of inedible mushrooms in the soup. For example, if the mushrooms are not carefully cleaned, pine needles and moss could get into the soup, which can spoil the taste of the dish. Russula, dried mushrooms that were dried at an unforgiving temperature, as well as too old mushrooms, can be bitter. To remove bitterness, you can add sour cream for softening and black pepper for spiciness.
Preparing mushroom soup for the winter
ProductsMushrooms (porcini, boletus, boletus and the like) - 400 grams
Garlic - 3 teeth
Carrot - 1 piece
Onion - 1 piece
Citric acid - 4 grams
Lavrushka - 1 leaf
Black peppercorns - 3 pieces
Water - 0.5 liters
Dill and parsley - to taste
How to prepare mushroom soup for the winter
1. Mushrooms clean, rinse, put in a pan.
2. Pour the mushrooms with water, cook together with chopped herbs and grated carrots on a coarse grater.
3. After half an hour of cooking, strain the broth, salt, sweeten, add citric acid and mix.
4. Cool the mushrooms a little, cut them into small pieces, arrange them in sterilized jars, put parsley and pepper, peeled garlic and pour over the broth.
5. Line a deep pot (to fit a jar) with a towel, fill with water and put on fire.
6. When the water in the saucepan reaches the temperature of the jars, put the jar of mushroom soup into the saucepan.
7. After boiling the water, reduce the heat, sterilize the jar of soup for 1 hour.
