Mushroom soup with porcini mushrooms - a royal dish

White fungus is often called the king of all mushrooms. Mushroom pickers found brag about the number of white and chefs prepare these mushroom delicacies. Taste quality boletus leave no one indifferent, and dishes from these mushrooms have always admired. Therefore, mushroom soup with white mushrooms - the best choice for a formal dinner.

Noble mushrooms

Why white fungus called "white" if his hat painted in browns? The fact that the pulp Borovika not darken during cooking. Even fried, dried, or pickled boletus does not change color, easy to identify in any dish. In addition, when the smell of dried white fungus is greatly enhanced. Just a few of dried mushrooms is enough to give the dish an intense pleasant aroma, so mushrooms are so fond of adding to various dishes. White fungus is not only beautiful, aroma and taste, it is also useful. This mushroom quickly prepared, well absorbed, it contains a lot of riboflavin.

It is best to cook the soup with white mushrooms or dried mushrooms for future use. Dried mushrooms are also used for cooking soups, in addition, they are added to the sauce, in a stew, in risotto Risotto - rice porridge in Italian   and many other dishes. It is also a popular way to preserve white mushrooms as frost. But in salted and pickled white mushrooms are slightly different from their less noble fellows.

Do not make the wrong choice

We must not forget that the popular white fungus, as well as many other delicious and healthy fungi exist poisonous look-alikes. "Hunting" for mushrooms in the woods or by buying them on the market, you must be able to distinguish the real from the white poisonous and corrosive bile satanic mushrooms.

Bitter gall fungus does not cause serious damage to health, but certainly spoil the prepared dish. To avoid this, it should be remembered that, although this fungus is very similar to a real boletus, his leg covered with a dark mesh pattern. Cap gall fungus in the lower part has a pinkish hue, and fault quickly blushes.

Another double white - satanic mushroom - really dangerous. It differs from Borovik thicker leg and blood-red shade the lower part of the cap Women's Hat: how to make the right choice . At the first break of a mushroom red, and then turns blue or black. Older satanic mushrooms have an unpleasant odor.

With the ability to keep the white fungus lighter shade even after heat treatment, it is easy to recognize in dried, cooked or pickled.

Luxury White mushroom soup

White mushrooms are highly valued in the Russian, French and Italian cuisine. Gourmet soup with white mushrooms will decorate any table. To prepare this soup you will need one and a half liters of water, four large white mushroom, large onion, a little carrots, steam the potatoes, salt and pepper.

Mushrooms thoroughly washed and cleaned. Two mushroom cut into small pieces, cover with cold water and bring to a boil. Then add the remaining soup mushrooms, cut into large chunks and whole onion. Simmer the soup for twenty minutes, then add the potatoes and carrots, cut into strips, season with salt. Cook until vegetables are tender, then to infuse the soup and serve.

Serve this flavorful soup is best with fresh dill and sour cream Smetana: untold riches of Russian cuisine . Fans can fill a small dish of garlic.

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