The use of mushroom soup

Mushroom soup - delicious and nutritious dish that will decorate any table. There are many recipes mushroom soup - fresh, dried, salted mushrooms. Experienced cooks are advised to use for the preparation of mushroom soup is dried mushrooms (preferably white), because of which the soup is obtained especially thick and rich.

To prepare the mushroom soup typically use vegetable or meat broth, milk or cream, but in most cases of mushroom soup is a vegetarian dish. To prepare the mushroom soup puree using mushrooms, but aspen or white mushrooms less suitable for mashed potatoes. The mushroom soup and add the vegetables, including potatoes, carrots, onions, celery Celery: vegetable with obvious advantages Or pasta, as well as herbs and spices to taste.

Calorie mushroom soup

One serving of mushroom soup with vegetable broth (about 200 grams) contains 74 calories, almost half of which (34 calories) - fat. The rest of the calories - protein and carbohydrates. The portions of mushroom soup of this size are 3, 7 g of pure fat, of which 0, 6 g saturated fat, which stimulate the production of harmful low-density lipoprotein, or LDL. The rest of fats - polyunsaturated and monounsaturated fats. Our body uses these fats to produce useful for cardiovascular high-density lipoprotein, or HDL.

The use of mushroom soup

• Carbohydrates: one portion (200g) of mushroom soup contained 8 5g carbohydrates, of which 0, 3 and 0 g sugar, 6 g of dietary fiber. The rest of the calories - complex carbohydrates. According to scientists, this is the most useful kind of carbohydrates because they are digested slowly and steadily provide energy for a long time.
• Vitamins: mushroom soup is not too rich in vitamins. One serving contains only 1% of vitamins A and C.
• Minerals: one serving of mushroom soup provides the body with 5% of the recommended daily intake of calcium, iron 2% and 4% potassium. One disadvantage of mushroom soup that comprises a portion of it 780 g sodium - a third of the recommended daily dose.

Vegetarian mushroom soup

Vegetarian mushroom soup - it is a perfect combination of nutrients and taste that will be appreciated by both vegans, and all who are just experimenting and looking for a healthy addition to the diet. This dish can be served on the first, second, or as a supplement to other dishes. Mushroom soup, unlike soup puree is prepared in a broth or water, and lite bechamel sauce or broth thickened with flour and fried boil a mixture of egg yolks and heavy cream. Thick cream in cream soup necessarily present, but they are administered at the end of the cooking process. The main thing - to choose the ingredients and spices to accentuate the flavor of mushrooms, and not overshadow it.

The nutritional value of the vegetarian mushroom soup

Mushrooms are low in calories, high in fiber and are an excellent source of vitamins and minerals, including potassium, copper, riboflavin, niacin, and selenium Selenium in food - in small doses is useful . Therefore, dishes from mushrooms - ideal for those who follow the figure, seeking to lose weight or just care about their health. Research suggests a link between high consumption of selenium with a decreased risk of breast cancer and prostate cancer.

The taste and aroma of a vegetarian mushroom soup

Mushrooms contain glutamate, free amino acids and ribonucleotides, for which they have nicknamed "meat for vegetarians." Mushrooms are rich in umami - the so-called "fifth taste," a unique flavor, which is no longer found in nature (anyone who has even once tried mushrooms knows that they are not sour, not salty, not spicy or sweet). In addition, mushrooms give the dish a rich distinctive flavor. Due to the high content of minds mushrooms do not need much salt in what is another advantage over their vegetables.

The broth for cooking vegetarian mushroom soup

There are many recipes for vegetarian cream of mushroom soup. Cooks recommends replacing the milk and cream with soy, rice or almond milk. Use natural thickening agents such as corn starch or arrowroot powder to obtain a thick uniform consistency. You can also cook vegetarian mushroom soup vegetable broth, then add the vegetables and herbs. Miso - fermented Japanese soybean paste - also great for the role of the basics of mushroom soup.

Consistency of mushroom soup

Traditional mushroom soup is usually brought to readiness in a blender for homogenous puree. However, the national kitchens of some peoples, for example, in Chinese cuisine, vegetables and mushroom soup should be large or small cut, thus preserving their fresh taste. You can change the texture and density of the soup, using different kinds of mushrooms. Mushrooms have a dense consistency of soup and give richness and density, and the shiitake mushrooms and oyster more porous, so the soup with them will be liquid.

Other ingredients of mushroom soup

Mushrooms give the soup a unique flavor, but at the same time absorb the flavor of other ingredients. Renowned British chef Jamie Oliver recommends add mushroom soup red onion, garlic and thyme and rosemary and sage Sage - useful properties do not count .

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