From all variety of soups mushroom soup is particularly popular. This tasty dish with a tantalizing aroma appropriate desk on weekdays and holidays in any season and in any weather. This mushroom soups little stale - after all varieties of this dish, there are many, and all of them for their outstanding flavor.

These beneficial fungi

Mushrooms by chance called "vegetable meat" - they are very hearty and contain large amounts of protein. At the same time, low fat and low calorie content make this product very attractive for those who are watching their figure and want to lose weight. In addition, mushrooms contain a lot of fiber, vitamins Vitamins for everyone   Group B and substances such as zinc, iron, phosphorus, magnesium, copper, cobalt, potassium, sodium and calcium.

Mushrooms have long been used to prevent and treat a number of diseases. For example, using the mushroom treated nerve disease beetle helped in the fight against alcoholism and inedible birch mushroom Chaga and to this day is considered a good anti-cancer agent. To fight cancer are also the famous wood shiitake mushroom, Veselka, and more - Borovik, who became famous primarily because of its taste.

Many mushrooms contain a large number of antibiotic substances. Powder of dried chanterelles used to expel worms, and an infusion of orange fungus cures sore throat, sores and abrasions. Also chanterelles help fight tuberculosis.

However, it should be noted that during heat treatment, many medicinal mushrooms lost quality, however should not be neglected drug, relying only on the useful properties of the product. Still, the first mushrooms - it's food, and the food is very tasty. Aromatic and extractives, which are contained in the "vegetable meat" give any dish an attractive aroma and unforgettable taste. Mushrooms are excellent additive to meat and fish dishes, and combined with the vegetables they grow in both lean and nutritious and delicious dishes.

Prudence will not interfere

Despite the obvious benefits of mushrooms, many are suspicious of this product. Unfortunately, cases of mushroom poisoning are not uncommon. It should be noted that the fungal toxins can be very dangerous.

The golden rule of mushroom picker reads: "You can never collect mushrooms unknown, as if they did not look attractive! "A lot of poisonous mushrooms resemble edible, so mushroomer should carefully study each his find. The consequences of careless attitude can be tragic, and gaze always allow to distinguish between tasty and healthy mushroom from a poisonous fellow.

In addition mushrooms frankly toxic, such as fly agaric toadstool or, there are many varieties of so-called "conditionally edible mushrooms." These mushrooms can not just fire and eat, but after prolonged heat treatment, they are transformed into safe, tasty and nutritious meal. Sometimes caustic substances such fungi are removed by soaking. Conditionally edible mushrooms are considered to be recognized even such delicacies as black mushrooms, morels and pink volnushki. Also conditionally edible mushrooms are edible only at a young age, as well as species that are not allowed to combine with certain products. So, dung beetles can cause severe poisoning, only if you eat them with alcohol.

Sometimes you can even poison edible mushrooms, if to collect them in inappropriate places. The fact that mushrooms are very easy to absorb various toxic substances, so they should not be collected along highways and in environmentally sensitive areas. Buy mushrooms should also only proven sellers. It is safest to cook soups grown in special conditions, mushrooms, wild mushrooms although, of course, more fragrant.

To get a tasty mushroom soup

It is important to cook the mushrooms to the dish of them were really tasty and fragrant. The food should be consumed only fresh mushrooms with no signs of fading. From the worm-eaten and rotten specimens should be abandoned without regret, they do not decorate the taste of the finished dishes.

Do I need to wash mushrooms before cooking? Opinions on this issue cooks diverge. Some believe that the dish will turn out more flavorful if the mushrooms just wipe cloth. For others, the only wash allows guaranteed to get rid of dirt fines plants and insects, which can be on fungi.

Mushroom soups are prepared from both fresh and dried mushrooms from that give a special flavor the broth. Marinated and pickled mushrooms are used relatively rarely, only to give the dish flavor unexpected shade. According to many housewives, preliminary roasting fresh mushrooms with onions and roots flavor of the soup does more saturated.

Mushrooms are perfectly combined with many products, such as meat, chicken, fish, pasta, cereals and a variety of vegetables, milk and milk products. This allows you to cook mushroom soup in many different ways, surprising even daily household and guests new, unexpected and delicious dish. The finished soup sour cream, and often added to greens - these products could not be better emphasize the special mushroom flavor.

Holiday mushroom soup

The preparation of this dish will take time, but the taste and flavor of the finished dish will make it a real decoration formal dinner. For this soup should take three liters of water, fifty to seventy grams of dried mushrooms (preferably white), two onions, a parsley, one carrot, two and a half - three cups of flour, two-thirds cup of water, one egg, one hundred grams of butter, salt, pepper, herbs and sour cream to taste.

Dried mushrooms are boiled in water until tender. Combine flour, eggs and hot water should be flexible knead dough, roll into a ball, cover and set aside for half an hour. If you wish to prepare the dough, you can use the hot mushroom broth. While the dough is brewed, remove the soup from mushrooms, cut into small pieces and fry them in oil with half a chopped onion finely. Season with salt and pepper stuffing.

Second onion finely chopped, parsley and carrots grate. Fry the vegetables in the remaining oil, add a cup of water and simmer on low heat for five minutes. Then add zazharku soup dish and bring to a boil.

The dough thinly roll out and dazzle of his "ears" with mushroom stuffing. Pour "ears" with boiling water to wash away the flour, then dip them in mushroom broth and simmer for fifteen minutes. Then turn off the heat, cover with a lid and soup to give it brew for five minutes. This delicious dish is particularly delicious with sour cream Smetana: untold riches of Russian cuisine   and fresh dill.

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