The recipe for soup from dried mushrooms, its useful properties

Mushrooms - low-calorie product, different fromothers with their special taste qualities. They have been a source of vitamins and protein for humans for many thousands of years. Healers often used soups from dried mushrooms and herbs for the treatment of colds, physical exhaustion, injuries and injuries. And they were absolutely right, because the soup of dried mushrooms is available at any time of the year, and its value is no less than fresh.

Vitamins and amino acids, proteins are especially neededpeople in a weakened state. But you need to know how to cook mushroom soup from dried mushrooms, so that it is useful, not harmful. Too much use of this product threatens malfunction in the intestines, because they are absorbed for a long time. But the usefulness of their properties is beyond competition, since their composition includes:</ p>

lecithin, which burns harmful cholesterol;

ergotionein, which is the strongesta natural antioxidant, increases immunity and fights against cancer cells and ARVI viruses. Even doctors recommend that during outbreaks of ARVI, there are soups with dried mushrooms.

The above arguments are far from a complete list of reasons why you need to know how to make soup from dried mushrooms. It will also help to cope with migraine, asthma and even tuberculosis.

Recipe for mushroom soup from dried mushrooms

For this wonderful dish, there are different mushrooms: mushrooms, white, honey agarics, boletus, birch bark, redheads. We will use white, as they are preferred by the majority.

Necessary ingredients:

potatoes - 2 pieces

onion - 1 piece

carrots - 1 pc

mushrooms white dry - 50 gr.

Butter - 50 gr.

vermicelli "spiderweb" - ½ cup

salt and pepper.

Method of preparing soup from dried white mushrooms

Check all mushrooms for mold and insects, they should be hard and pleasant to smell.

Wash them and soak them for two to three hours.

Carrots and onion to fry.

Mushrooms squeeze off the water, large cut and add them to vegetables.

Pour all a little water, stew for 10 minutes.

Soup of mushroom from dried mushrooms will get tastier if water from soaking is filtered and put on fire for broth.

Cut potatoes into cubes and put into boiling broth, then add vermicelli.

After 5 minutes we send into the pan stewed vegetables and mushrooms, salt and pepper.

Cook for 10 minutes.

Advice

For soaking the ideal milk, it makes the smell stronger.

White mushrooms sometimes bitter, they can not be used, they will spoil the whole taste of the dish.

Podberezoviki and boletus make the broth more dark, but you can put any mushrooms.

With this dish, cream is perfectly combined, making it gentle.

Perlovka can replace vermicelli, but cereals are possible and any other, at the discretion of the cook.

This simple soup of dried mushrooms, recipe, withwhich will cope with any beginner mistress, diversify your menu, bringing into it proximity to nature and the forest, and by its energy value will replace any other of the meat or fish. As mentioned above, this product is digested for a long time, therefore it is not recommended for children under 4 years old. And in general, since the moment of cooking, this is the most interesting first dish that fills the house with the scent of the forest, and there is it, wrapped in a blanket in the winter evenings, is a pleasure. It will warm you, saturating the body with amino acids and beneficial substances that will help immunity to resist viruses and microbes.