Mushroom soup with dried mushrooms - fragrant dish for dinner

Meals of fresh mushrooms are seasonal - you can cook in the summer and autumn. Fortunately, the winter - not a reason to deny yourself the fragrant and tasty dishes based on mushrooms: mushroom soup made from dried mushrooms sometimes even surpasses the soups made from fresh raw materials. Tantalizing aroma of this soup will add a touch of solemnity to any dinner.

How to choose the dried mushrooms

Buying dried mushrooms with it - it is very risky. Identify the dark lumps, strung on a thread, white or aspen is not easy, and it is among the dried mushrooms can be poisonous to fall. In addition, none of the private trader does not give a guarantee that among the dried mushrooms are no old, propped, worm-eaten specimens, and in that the mushrooms gathered in ecologically clean areas away from industrial plants and roads, have to believe every word. But even if the mushrooms of good quality, not the fact that they are properly dried in compliance with all health standards. Of course, to get the dried mushrooms in stores much safer. At least we know who to complain to if the product will be of poor quality.

Choosing dried mushrooms, you should prefer a darker copy - dark mushrooms tend to be more fragrant. It is useful to look closely at the pieces of mushrooms: the presence of small holes suggests that mushrooms were worm-eaten. For different dishes, it is desirable to use different kinds of dried mushrooms. For a taste of cream sauce, as well as dishes from poultry or veal ennoble dried morels; taste of Chinese dishes Chinese cuisine   well set off the shiitake mushrooms; risotto Risotto - rice porridge in Italian   and mushroom soups are perfect exquisite porcini mushrooms.

It should be remembered that the taste and aroma of dried mushrooms are very concentrated, so to prepare a splendid soup is enough just fifty grams of dried mushrooms. Use dried mushrooms should be in the course of the year - after which time they may lose their flavor. It is best to store them in a tightly screw-topped glass jars, or in the freezer, so that the product has not been infected by insects.

Before cooking soups and main dishes dried mushrooms soaked in a small amount of liquid. In hot water mushrooms swell quickly, and if you use cold water, the mushrooms are fragrant. This fragrant infusion then added to the dish. Often dried mushrooms pulverized and added to soups, sauces and other dishes.

A delicious soup made from dried mushrooms

At fifty grams of dried mushrooms need to take two onions, a carrot, and eighty grams of butter, thin noodles or small shaped pasta, salt. Mushrooms should pour a small amount of boiling water and leave to infuse. Put a pot of water on the fire.

Onion cut into thin half rings and fry in butter until transparent, add the carrots, cut into thin slices and cook for a few minutes. Swollen mushrooms should be washed in running water, cut into small pieces and put in the soup. Infusion of strain and also add to the pot.

When carrot becomes almost soft, add the vegetables to the soup and cook for another fifteen minutes. Thereafter introduced soup pasta and salt. The cooked soup should stand, covered, for ten minutes, after which it is ready to be served. Like any other soups, as a complement ideal cream Smetana: untold riches of Russian cuisine   and fresh herbs.

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