How long boil mushrooms in soup. How and how much to cook forest mushrooms? How to cook frozen white mushrooms

It is perhaps the most desired kushan on the table. Methods for its preparation may differ from each other primarily by technology, namely the duration heat treatment. Consider how much cooking mushrooms for soup in various cases: when used fresh products, frozen and dried raw materials.

Classic recipe

Consider stages, freshly prepare it from mushrooms.

1. In the pan pour 2.5-3 liters of water, bring to a boil.
2. Press into the liquid 0.5 kg of purified and chopped potatoes.
3. After boiling, remove the foam and reduce the fire.
4. 1 midh Lukovitsa and 1 carrot grind and fry in a mixture (1 tbsp. l) of vegetable and creamy (unsolved) oil to goldenness.
5. Fresh mushrooms (0.5 kg) wash. If necessary, remove the skin with the Hats. Young mushrooms can not be cleaned. Then cut them in half, and then across the same plates (caps with legs).
6. If you bring potatoes to half-preparation, pereprozharku and chosen mushrooms in vegetable broth.
7. Suck the taste and season with spices. Boil the soup about the ¼ hour. A few minutes before readiness, pumped the chopped greens (0.5 beam of parsley and dill) and grated solid cheese (100 g).

Such preparation is considered classic recipe. Consider a slightly different way, how deliciously prepare white mushroom soup or champignons.

Preliminary frying technology

Otherwise, fresh with the use of an additional phase of heat treatment. Especially fragrant is such a dish of white mushrooms. Sliced \u200b\u200bmass Before Introduction to Brillon Mix with raw vegetables and fry on medium heat until the fluid evaporates. Mushrooms become more fragrant, and the liquid base of soup is saturated. In order not to overdo it, you can not enter the cheese component at the end of the preparation. After all, even without this milk ingredient, giving a dish of delicious mushroom soup It turns out very satisfying and nutritious. It is almost similar to act when processing frozen semi-finished products. Include with the following technology.

How to cook frozen mushroom soup?

Preparation options may be several:

• preliminary defrosting of products at room temperature;
• washes of mushrooms, and then placing them in cold water at the very beginning of the soup cooking;
• frying the mass immediately after removing from the refrigeration container;
• introduction of frozen mushrooms in the water at the initial stage, immediately after boiling broth with potatoes.

As you can see, the soup is also cooked very simple and quickly. But when using dried raw materials, its cooking will increase somewhat. But despite this, the dish will only be tastier. So, how much how to cook mushrooms for soup from winter stocks?

Cook dried mushrooms

Since during the workpiece, the raw materials lost all his moisture, it is necessary to refresh it. For this pre-(for several hours or all night) pour cold water. Then rinse them well under running water and cut, if necessary, so that all pieces have been about the same size. Feature use dried mushrooms It is that for the preparation of soup, they will be required 2-2.5 times less (at the initial mass before soaking) than fresh. Wherein taste qualities Dishes will be distinguished by special saturation and peculiar aroma. The following product ratio is usually held: 100 g of dry component is taken on 1 liter of water. Mushrooms are introduced into the dish at the initial stage. Pre-roasting is usually not used. Cooking time at least 1 hour.

All previously represented recipes describe how to prepare an ordinary mushroom soup. How much do you cook mushrooms for thick julans-mashed potatoes? Consider a slightly different product processing technology.

How much do you cook mushrooms for soup puree?

Fragrant juliens are as popular as all the dishes described above. But at the same time, the technology of their preparation is somewhat different. How to make a dish gentle, air and just melting in the mouth? To do this, you need to know how much cooking mushrooms for soup puree. Be sure to withstand the necessary time provided by the recipe. Otherwise, even with a thorough whipping blender, it will be difficult to achieve a homogeneous consistency, and rigid pieces will be attended. Therefore, when cooking soup-puree is better to even digest a mixture before grinding. Special piquancy attached to the dish additional ingredients, for example, cauliflower, zucchini. Try to combine a few, it would seem, not quite compatible products - spinach and grated cheese, chicken minced bulgarian pepper and so on. Such dishes are not only peculiar to taste, but also very useful.

Preparation options for mushroom assorted

Normal soup can acquire a completely new taste when used in its composition of various raw materials. This is not only a simultaneous combination, for example, dried mushrooms with fresh, but also adding a variety of vegetables into a dish. Also used as a liquid base meat broth. And the soup acquires a special saturation with the equal use of mushrooms and meat pieces. At the same time, the product laying in the dish should be carried out in accordance with their cooking duration. And of course, with any combination of ingredients, it is always appropriate to add a large number of fresh greenery and seasonings. Fantasize and get new, unusual taste, dishes.

Mushrooms are very helpful. It is known to everyone and you will definitely tell you even on courses of yoga teachers.

Mushroom soup is just a magic dish. But to cook with a rich taste of forest gifts, you need to know how much cooking mushrooms for soup. In the first dishes, the mushrooms are added in two versions: boiled mushrooms and dry. Often also from boiled mushrooms are prepared soup soup, which is then decorated with pieces of roasted champignons. In this article we will reveal all the secrets as cooking for soup mushrooms different speciesAnd also how to do it right.

How much cook for soup white mushrooms

White mushrooms can not cook for a long time, they lose their fragrance and taste. Since the mushrooms are very fleshy and useful, should be thermally handled them at a minimum. Time, how much to cook for soup mushrooms of this type depends on the size of the fungi. Whole small and medium need to boil for 20 minutes, that is, to send only 5 minutes to potatoes. And the chopped finely cooking before willingness you need 10-15 minutes, so in the soup they rush simultaneously with chopped vegetables.

How much cook for soup fresh mushrooms

Mushroom puree soup is tasty everything is obtained from champignons with the addition of forest mushrooms for fragrance. Time, how much to cook for soup mushrooms, depends on what pieces they cut. If you cook soup soup, better do not cut them out and choose the same size. Medium and minor mushrooms for soup cooking need 20 minutes, after which he beaten by a blender, and large - 35 minutes.

If you are cooking soup with dried mushrooms, it is important to know how much to cook mushrooms for soup, which have already been clouded. After 3-4 hours of soaking, they need some time to return the form. Time, how much cook for soup mushrooms is at least 30 minutes until they get the form and taste of fresh.

How much cooking dried mushrooms for soup

Separately, you should also know not only time and time, how much to cook for soup dried mushrooms. They need to soak them in advance for several hours in the water, better for the night. During this time, the mushrooms will restore their shape, and this does not pour this water: she will give the soup unsurpassed taste!

Time, how much you need to boil for soup dried mushrooms, depends on their size. If you dried them with a whole or large pieces, already clumsy mushrooms should be cooked in a soup for at least 20 minutes to fully take their shape. And if they cut by pieces, it is enough to cook mushrooms for soup for 10-15 minutes so that they give their taste and aroma dish.

It is also important to know that time, how much to cook mushrooms for soup, is exactly the same few minutes as this product is brewed for the second stewed dishes And for casserole with mushrooms.

How much do you cook mushrooms before cooking soup?

Mushrooms of the highest category in any case can be boiled immediately without merging the first water. These are white, boroviki, shoes, fries, chanterelles, waves. Mushrooms that worse, especially with a sponge under a hat, you can boil, merging the first water. This is an oil, boomes, booms.

If the mushrooms are not poisonous and you are sure of it, then the preliminary capacity does not necessarily. In this I fully agree with the previous author Natalia G. I myself never use the preliminary cooking of mushrooms, in whatever dish they did not go. But at the same time I will never take a mushroom that I don't know 100%. Even if someone and once assured me in his absolute security.

Mushrooms for soup, so you need to cook?

Another thing, how much time to cook them? Not less than half an hour, usually.

Use or pouring first water depends on the quality and purity of mushrooms.

In any case, this water should be strain, as sand can be in it.

And then you can continue to cook soup.

Mushrooms squeeze, fry with onions and return to the saucepan.

As far as I know, all mushrooms are boiled before cooking., regardless of whether on soup they are or frying.

The exception is only those that go on drying.

So here before making mushrooms or send for long-term storage in freezing, their it must be cleaned, rinse and boil for 15-20 minutes in salted water.

Then they are discarded on colander and washed.

Personally, I do not understand at all, why you need to cook mushrooms intended in soup. From poisoning, if it was suddenly a poisonous, it would not be wondering. Therefore, my mushrooms and fry with a bow (in this case the soup will be tastier). I put them in the soup when potatoes and cereals will be almost ready.

I do it. I will cook meat on the broth. When the broth is ready, I throw mushrooms, then potatoes and cook them together then make a groze and add. The time process does not occupy a lot and the mushroom soup - the delicacy is excellent. If you boil with white mushrooms or champignons soup, then thirty minutes will be enough! Noble mushrooms are not drunk !! Bon Appetit!

It all depends on the quality and variety of mushrooms for the mushroom soup. If the mushrooms are from the discharge of white, then after cleaning them and cutting into pieces, you need to boil them into salted water, n less than 15 minutes.

So much for soup you can cook boosts, white, boroviki, as well as chanterelles. Prost mushrooms It is desirable to boil at least thirty minutes in one water and then rinse them under running water.

And the soup cook so, fry and carrots, put in a saucepan, cut into potatoes in cubes or slices and pour hot water, put on the stove when the water boils, then we lower the cooked mushrooms.

Five minutes before the readiness, put a few vermicelli cobwebs, when filing, we cut green onions into a plate, parsley.

I usually in the soup of the oil is an oil, stabber, white mushrooms and boomines. They must be perfectly cleaned. Vary for about an hour, adding peas and bay leaf pepper. And then on this broth, already preparing the soup. It happens mushrooms to roast with onions, and cook soup on this roast. But still most often I just cook meat soup, adding mushrooms there. So tastier and referring. And if generally answer the question, then cook mushrooms before cooking soup you need an hour. And if they go to freezing, then we usually cook for about 30 minutes.

The most delicious mushrooms are best on the soup - white or boron. You need to cook them at least 40 minutes, it is possible and an hour. But, for example, the oil is enough to cook just 20 minutes. But first mushrooms need to be cleaned from forest garbage and wash.

Before cooking, the soups collected in the forest mushrooms must be thicker, rinse several times, and then put a boo on.

The first time mushrooms should boil for about 15 minutes, while you should not forget to shoot a foam. Water drain.

Then the mushrooms can be prepared for 1 hour and after that add to soup.

Take care of yourself and your family.

Mushroom broth is a real chopstick for people who for any reasons for meat and fish soups are rapid.

All Christians know that in the post on it you can cook any first dish: soup, borsch, pickle, any mushroom soup.

For vegetarians, this is one of the first bases for soups, it is not clear at all that they would do without such a product. These people know exactly what mushrooms as smelling. Fragrant mushroom broth, for example, does not really work out of the oyster. The champignons are already better, but the real forest fragrance will be transferred to broth, and in the end, the soup, forest mushrooms. In the first place, of course, the white mushroom is the king among his relatives.

But the soups are also boiled on the basis of broths from chanterelles, boosynovics, oil, oily, and extremals even from cheesegles. In a word, if only not from fresh amansor or cerebry. There are also new-fashioned Shiitake, and Maitak.

It would seem that it would be easier - mushrooms were washed as it should, poured with water in a saucepan, put on fire - and now the broth is ready. And this is actually so, but you need to adhere to some rules. It is clear, it is about mining from wildlife. "Store" Mushrooms of special efforts in cooking do not require: washed, cut and welded.

Rule number 1. Clean and mine

Before you cook something from mushrooms, they must be cleaned and rinsed. The volume you brought from the forest in Lukoshka, already at this stage decreases by about a third. Washing and processing occupy quite a long time, especially if there is a rainy autumn on the yard, and together with the mushrooms you have gathered dirt that fell foliage, blades, sand.

Rule number 2. soak

All this must be removed and put mushrooms soaded. What for? The mushroom has a porous structure. In the pores a lot of things are clogged, but it is unlikely to use it in food. Therefore, it was cleaned, cut off all unnecessary, washed - put mushrooms in a sufficient amount of water, they must be completely covered with liquid. Leave them for 2 hours, the water is not superfluous. Some mushrooms have their own characteristics: it can be gridish, the oil can be mischief.

Rule number 3. Pre-cancel

So, if you are dealing with noble mushrooms - for example, white, underbesting, boosaine, they can begin to be prepared immediately after soaking. If the mushrooms are capricious, then they would need to slaughter on slow boiling at least an hour, and better than two. That liquid that is formed during the cooking process is not yet broth, it should be poured! And after that, you can dispose of mushrooms further: you can cook broth from them, and then soup; You can fry, you can freeze, but you can put it.

Rule number 4. Cook broth

And now, in fact, cook mushroom broth. Marsh mushrooms depends on those goals in which you then want to use them. On average, 2 liters of water takes 200 g of dry mushrooms, and fresh or ice cream - 500-700 g. But if you make it makes a luxurious soup, where mushrooms are the main ingredient, they should be naturally more.

If you take dry mushrooms, you need to pre-dock and rinse. Frozen better defrost, although it is not necessary.

When you start cooking, add spices immediately. With mushrooms are well combined:

• Onions (sometimes or replit), for a two-liter pot of 1 large;
• Bay leaf, but it may intervene in the mushroom fragrance;
• Peppers of all kinds (black, white, red, fragrant peas, paprika, chili);
• Parsley - and root, and greens;
• Celery;
• Thyme;
• Oregano;
• Tarragon;
• Caraway.

Choose a spice or a combination of spices that you like. It is important that spices be in moderation - their fragrance should emphasize the forest mushroom spirit, and not to interrupt it.

Rule number 5. How much do you cook?

The cooking time of the mushroom broth is an average of 45 minutes to 1.5 hours. It depends, again, from mushrooms. From champignons you can easily prepare broth for 40 minutes. The rule is such - forest mushrooms should be boiled longer. Readiness Determine the consistency and smell. When the broth is ready, it is filtered, the mushrooms are crushed so that they continue to go into business.

How to use mushroom broth?

The main thing its purpose is to become the basis of soup! If you do not want a mushroom first dish immediately, you can cool the broth and freeze.

For the second dishes, the mushroom broth will be a good base for the sides: buckwheat porridgeBoiled in it is already great. You can prepare a magnificent pasta if spaghetti boil not in water, but in a bulral.

The fungal broth is perfectly suitable as the basis of Julien and all its varieties. In the mushroom broth you can stew meat, chicken, vegetables. All of them will be as a result of a unique forest fragrance!

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