Christmas Eve mushroom soup is made based on dried mushrooms. You can use a mixture of species or caps of only one species, to obtain, for example, boletus soup. Due to the fact that mushrooms are a key element of the broth, preparing them properly is very important.
There will be mushroom soup most aromatic if the dried mushrooms are soaked first. This way, they will become soft before cooking and will not lose all their flavor. For this we will receive full of flavor after soakingwhich is perfect for a soup base.
If we decide to cook the mushrooms to soften them without soaking them, they will need a lot of time in hot water. Whereas w during long thermal treatment aromatic compounds mushrooms they evaporate. As a result, we may end up with mushrooms that will be not only hard, but also tasteless.
Dried mushroom soup mushrooms knowcut down in a pot or bowl, pour cold water over itcover with a plate and then set aside to soak for a few hoursand preferably overnight. After this time, cook the mushrooms, remove them with a slotted spoon and cut the soft caps into strips.
Christmas Eve mushroom soup is easy to make, but it requires appropriate knowledgepatience and prior preparation. Without a few key steps, such as soaking the mushrooms and seasoning, its flavor may be ruined. With this recipe the broth will be exceptionally delicious, very mushroomywhich will make everyone want more and more. You will certainly also receive many questions about the recipe of this miracle.
Ingredients:
- 2 cups of dried mushrooms,
- 3 liters of water,
- 1/2 cup of oil,
- large onion,
- 2 tablespoons of flour,
- 2 bay leaves,
- 2 tablespoons of vinegar 10%,
- a spoon of sugar,
- a few grains of allspice,
- sun,
- pepper.
How to do it:
Pour cold water over the mushroomsand then leave them to soak covered for at least 12 hours. After this time, cook the mushrooms in the soaking water for approx 15 minutes. Then remove the soft caps with a slotted spoon, cut into strips and place it back in the pot with water. Add bay leaves, allspice, salt and pepper.
Cut the onion into small cubesand heat the oil in a pan. When the fat is warm, throw the chopped vegetable onto it. Fry the onion to vitrification and add flour to it, mix. Fry for another two minutes, then remove from heat. Add the prepared roux to the soup.
Season the soup again with salt and pepper, if necessary, add sugar and vinegar. Set the mushroom soup aside at least 3 hoursso that the flavors blend together. After this time, heat it up.
Serve the ready Christmas Eve mushroom soup with pasta or ears. Instead of them, you can also bet on buckwheat groats.
Mushroom soup can be made even more spicy by adding certain spices. First of all, the sour accent is important. Most often, it is given by adding a small amount apple vinegarofbut it can be replaced lemon juice or even dry white wine.
However, they will be a real sensation in mushroom soup spices. This is an unusual addition, but it is definitely worth trying. Enrich the broth with: a few cloves or a piece of cinnamon bark. It will also work great a pinch of nutmeg. These three spices will perfectly match the Christmas atmosphere, enhance the natural flavor of the mushrooms and add a kind of warmth to the soup.
Source: Terazgotuje.pl, kontakter.pl
