Any housewife who has ever tried to make mushroom soup has probably encountered such an undoubtedly unpleasant phenomenon as blackened mushrooms.
Even though the first course was probably delicious, such ingredients on the plate can completely ruin your appetite.
But don’t rush to give up the pleasure of enjoying mushroom soup – thanks to a little trick, such a situation can easily be prevented.
Before adding the mushrooms to the other ingredients in the pot, the soup needs to be salted.
In addition to salt, you will also need a little lemon juice or vinegar.
In such an acidic environment, mushrooms will lose all desire to turn into unattractive black pieces of unknown origin floating in a plate.
If you are concerned that the acid will spoil the taste of the soup, simply soak the mushrooms in water slightly acidified with vinegar for 10-15 minutes.
By the way, you can use this trick not only when preparing soups, but also when preparing other dishes that include mushrooms.
