Which mushrooms can't be used to make soup: so what if they're edible
The next mushroom season is about to begin, and avid mushroom pickers are starting to rack their brains over what to do with their collected “catch”.
There are a lot of options: make soup, fry mushrooms, stock up on supplies for the winter, lists chef Yulia Arkhipova, an expert at the online publication BelNovosti.
Did you know that not all edible mushrooms are suitable for the first option, that is, soup?
In no case should you prepare soup from gall mushrooms, perennial tinder fungi, freshly picked pink volnushki and valui. These types of mushrooms are not suitable for this purpose.
It is also not recommended to use lamellar mushrooms with milky juice, such as saffron milk caps, chanterelles and russula, for making soups.
But, oddly enough, milk mushrooms were not included in the “forbidden” list: soup made from these mushrooms was even given a special name, “gruzdyanka”.
Usually, gruzdyanka is prepared from salted milk mushrooms, but you can also use fresh mushrooms, after soaking them to remove the caustic and pungent milky juice.
The ideal mushrooms for making soups are considered to be porcini mushrooms, butter mushrooms, honey mushrooms, aspen mushrooms and birch mushrooms.
True, even these mushrooms contain toxins. When fried, harmful substances evaporate, but when boiled, substances hazardous to health remain in the broth.
Therefore, to avoid situations with an unfavorable outcome, it is recommended to drain the first mushroom broth and then cook the soup in the usual way.
Previously we talked about what liquid smoke consists of.
