Thanks to which additive mushroom soup will be a hundred times more aromatic

Properly cooked cream-soup - It's the real food of the gods! It's delicious, trust me. But there is one small problem: not every housewife knows how to cook it properly. Mistakes occur at any stage of cooking.



Well, let's take one good soup recipe and try to see where you can inadvertently do something wrong, and at the same time prepare something tasty for lunch.

Mushroom soup with cream ingredients

• forest-mushroom
• 100g frozen Portobello champignons
• beef
• bow
• carrot
• 1 tooth. Garlic
• 50g butter
• 2 tbsp olive oil
• 0.5 tbwheat
• salt, pepper to taste
• greens to taste (dull and parsley)
• cream

Preparation

1. Throw dried mushrooms in boiling water for several hours. Three hours would be fine. This water from under mushrooms is a real treasure, it will taste the whole dish. Some women are afraid to use it because it is dirty. But we advise just strain the broth through the gauze to rid it of possible grains of sand. There's nothing else, trust me.
   
   
   
2. Rub the carrots, cut the onions finely and crush a clove of garlic. Pass them in butter and olive oil. You need to add olive oil because the cream is very tasty, but it burns quickly. The addition of olive will not give a rancid taste. Now add the ice cream mushrooms and roast in the pan for a few minutes. Do not be afraid to use ice cream mushrooms, they will still be prepared in the future.
   
   
   
3. In the boiling broth, throw bars of potatoes, washed dried mushrooms and carrot-mushroom roast. Bring it to a boil and cook for 15 minutes. Here we can not point out the mistakes, but we can recommend a recipe for a good broth.
   
   
   
4. Add the buckwheat. It would be nice for this soup to burn it a little in the pan. Before the smell comes along.
   
   
   
5. Sprinkle, pepper and boil until buckwheat is ready. Add the cut greens. Dill and parsley, of course.
   
   
6. At the end, add cream to the soup. Stir a little. You can use sour cream, but cream dissolves well and gives the soup a unique taste and texture.
   
   
   

This is a recipe you can try as soon as possible. All necessary ingredients can be found in the supermarket next door. But now there will be no mistakes, and you can try real mushroom soup.



By the way, this soup should not have a transparent broth. First, mushroom broth in itself is not transparent. And second of all, don't forget the roast, the cream and the greens. Who needs this transparency? Don’t pay attention to restaurant soup, they use their secrets that don’t come in handy for home cooking.