As for me, then cook the soup from the experience of blasphemous.Not that honey mushrooms would not suit for this at all, just in salty, pickled or even fried form, I love them more. If only freshly picked boletus or russula with chanterelles were put into this business ... But, as they say, they don’t argue about tastes, especially if the opponents have no choice - a good white mushroom becomes harder to find, and even with our habit of constant spending time near the TV or a computer to get out for a mushroom foray into the forest becomes a dream unrealizable. And in this case, we use the well-known advice of Arkady Raikin, who asserted that in order to cook a hare stew, you must at least have a cat. In our case, dried mushrooms sold at the market can quite easily remind us of the taste of an ordinary mushroom soup.
In my, often hungry, childhood (not especiallyBelieve in the mythical grace of God in the Soviet Union). The soup from honey agaric was a unique delicacy. The average Soviet family of young engineers, such as my parents, could buy a kilogram of meat at the bazaar, and even with a small child could not more than twice a month, and in the shops of provincial cities it was not in principle. It was then that they managed to cook a few hostesses of available products in the common kitchen in a clubhouse, the main seasoning for which was dried mushrooms, carefully prepared by country relatives, hanging in clusters above the smoky stoves in communal apartments. Moreover, the propaganda skillfully persuaded the ever-poor intelligentsia that mushrooms in their nutritional and taste properties are no worse than beef tenderloin, which was supplied by special distributors of regional committees and city party committees. Therefore, in those days, mushrooms were most often called “meat for the poor”, and they were taken to the forest by whole workshops on specially hired buses.
Time passed, and changed with his departurelife around us, and now the mushrooms from the food for the poor have moved into a niche of delicacies, and they began to cook mushroom soup from spices or mushrooms and oyster mushrooms grown in an artificial environment. Now you can make soup from honey agarics only when you run into a grandmother – God's dandelion, which sells dried mushrooms somewhere in the crossing or at the station. But mushrooms (not grown in basements, but their natural counterparts) is an exclusive product, rich in specific protein, rich in minerals that can make up half of the periodic table, and enzymes that favor normal digestion.
Cook mushroom soup from the experience, the recipe of whichnecessarily contains fresh mushrooms, you can use their canned counterparts, if you pre-wash them well with boiled water and use them as usual, just cooked, freshly harvested mushrooms. Nevertheless, it is recommended to boil them for about ten to fifteen minutes first and pour buckwheat and onions into ready-made broth. Cook soup should be until the cereal is ready. At the end add spices and chopped greens. Season this soup with sour cream or boiled milk. For three hundred grams of rice again, you will need 3-4 tablespoons of buckwheat, one onion, half a cup of milk or two tablespoons of sour cream. Add salt and spices to taste.
For people suffering from indigestion, I wouldRecommended to prepare a soup-puree from the experience of industrial billet. Firstly, it will help to fix the gastrointestinal problems, secondly, mushrooms - the product is difficult to digest, but in the form of gruel, completely safe. Well, do not forget about the taste of this dish. Adding mushrooms to borscht or soup can be made spicier and much more pleasant for gourmets. Do not hesitate to experiment - tasty food is always beneficial for our body, so why not indulge yourself beloved with a wonderful soup made from natural mushrooms, flavored with nostalgic memories of the past.
