The aroma of this dish is unlikely someone will impress: soup with mushrooms present royal dish. Good soup and in the post, and for the festive table, and in the daily meal. In the preparation of delicious dishes there are a few simple secrets, knowing that it will be able to create even a novice cook.

Mushrooms: a few important points

Russian name of the mushroom has received from its French namesake «champignon», which means simply "mushroom." The family champignon or agaricales representatives have toxic fungi that are not eaten. However, most species of mushrooms are edible, widely cultivated and grown on an industrial scale for the food market on mushroom farms. In nature, these species grow on the prairies, steppes, forest-steppes, meadows and open spaces, wet, manured soils.

The edible mushrooms contain more than two of amino acids such as threonine, cystine, treptofan, methionine, lysine, valine. In addition, mushrooms are a large amount of water, organic acids, vitamins, minerals, proteins and carbohydrates. This low calorie content of these fungi: only twenty-seven calories per hundred grams of product that can be used in different diets and gentle diet. According to the content of phosphorus in the mushrooms this product can compete with fish, mushrooms no sugar and fat, which allows their use in the diet in diabetes Diabetes . In many fungi vitamin B2, which guarantees the absence of headaches and migraines. While the mushrooms tasty mushrooms, they are also very helpful for a healthy diet.

Recipe soup puree with mushrooms

Fresh, well-washed mushrooms cut into large pieces, or drop into boiling broth and boil completely until half over medium heat. Next, the recipe can be varied depending on the goals and objectives. You can drain the cooked mushrooms from the broth and fry in butter on one slice of garlic and a tablespoon of flour. Season with salt and pepper and put in a roasting pan with mushroom broth, bring to a boil, turn off and let cool slightly. Take out some champignon halves for decoration. The entire mass whip up a blender puree, pour into bowls, add the slices of mushroom, cream or sour cream Smetana: untold riches of Russian cuisine   and a sprig of greenery. Serve with crackers or toast fried.

There is another way to puree soup with mushrooms and vegetables. To this can be added to the first dish potatoes or squash: Peel and chop the vegetables into cubes, add water so that it only covered products. Boil until tender and drain the water, grind into a puree. Finely chop the onion and mushrooms and fry them in vegetable oil, salt and pepper. Beat in a blender until smooth and mix with vegetable puree, add the cream, bring to a boil, but do not boil. Pour into bowls and add the greens.

Another way to make soup puree a little easier, less caloric, prepared from some mushrooms. In a saucepan add up the mushrooms, add the onion and cook until tender, add salt and pepper to taste. Beat blender to puree the state and immediately serve.

On a note

Soup consistency should be thick and uniform, but not as steep as mashed potatoes, when "the spoon is." If soup is too thick, not like the soup, you can add the warm liquid or cream soup. Re soup can be reheated in the microwave or on the stove, stirring constantly, over low heat.

Cooking soup can as a fresh or from dried and frozen mushrooms. Dried mushrooms before use add water and cook in the broth until tender. Frozen mushrooms should not be defrosted beforehand, otherwise they will lose some nutrients and turn into a nasty mass. The boiling water omit frozen mushrooms and cook them until tender.

The soup as an additive in many foods can crumble: fried bacon, stemmed celery Celery: vegetable with obvious advantages , Melkotolchenye nuts. Each time a new flavor will be heard in a new, fresh and original. Minimum products provide a lot of pleasant experiences and leave an unforgettable aftertaste homemade food.

Mushrooms can be cooked many aromatic and healthy meals, but the soups of these fungi will help to diversify the table and add a touch of romanticism and health.

Jeanne Pyatirikova

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