You've probably noticed that mushroom soups often appear on restaurant menus.
The fact is that it is precisely dishes of this format that are easiest to turn into a gastronomic masterpiece.
Chef Yulia Arkhipova, an expert in cooking and food preparation for the online publication BelNovosti, talks about how to achieve such results in home cooking.
What subtleties are worth knowing?
There is nothing better than wild mushrooms
Of course, it is always difficult to get them out of season. And the cost of quality wild mushrooms is higher. However, it is they that give the soup an indescribable aroma, taste and elegance.
Therefore, try to cook only using wild mushrooms.
Mushroom powder
This secret is known to many cooks. In order for the soup to taste richer, you will also need to take dried mushrooms.
They are crushed with a mortar and added to the soup.
Bouillon
If you want to get a fragrant and tender soup, then you should not cook it with meat or chicken broths. This spoils the taste of the dish.
Previously, we talked about what you can add to pea soup for aroma and taste .
Expert: Julia Arkhipova
