Mushroom broth soup recipe with photo step by step

Important! Whether or not the amount of water for the soup is indicated in the recipe, it’s best to go by your own preference (thick or thinner soup you like), as well as the size of your pot and the products taken for cooking. Do not forget that the author has his own opinion on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not boil the whole pan at once. Make soup for tasting – for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one glass per serving – if the soup is planned to be very thick, up to 1.5-2 glasses – if more liquid. Do not forget to take into account that some of the liquid will boil away during the cooking process. By tasting a small portion of the soup, you can adjust both the amount of liquid and the proportions of the ingredients to your liking. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye”.

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be thawed in any convenient way (for example, in a microwave oven on the appropriate mode – see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms must be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

Important! The variety, size, quality of potatoes directly affects both the cooking time and the taste and appearance of the dish. For example, for baking or mashing, you need potatoes with a high starch content, for frying – with a low one. If you have used low-starch potatoes that are not intended for baking, they may remain raw even after a long roast, and high-starch potatoes will most likely fall apart and become unattractive when frying.

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