Typical representatives of the family of champignon
Champignons are small, plate-shapedmushrooms with spherical caps of white and light gray color. In the wild, this mushroom grows in fields and forest edges, preferring moist fertile soil. It is most often found in the steppe regions of Europe and Asia, in the fertile meadows of Australia and Africa. These mushrooms, unlike their fellows, grow well in artificially created conditions. The French have been actively growing champignons in their own gardens and lawns, in basements of houses and special underground rooms since the 17th century. Gradually, mushroom farms began to appear, where they collected abundant harvests of this masterpiece of the mushroom world. At that time, champignon was a rather expensive product. Only very rich people could afford it. Exquisite delicacies were prepared for royal feasts and the tables of wealthy nobility. The most famous chefs of different countries at all times competed in creating extraordinary mushroom masterpieces.
Artificial cultivation and useful properties
Gradually, the technology for producing these mushroomshas been significantly improved. They are now grown in greenhouses, hotbeds, open areas, and basements. The process has been brought to full automation. This has significantly reduced the cost of production, and it has become absolutely accessible to everyone. By maintaining the necessary conditions (maintaining a constant temperature and good ventilation of the room), up to two harvests per year can be collected in artificial conditions. More than 200 different species of representatives of the champignon family are known. Only 2 of them are used in modern trade. These are the familiar and beloved common champignon and brown champignon, which is less common on store shelves. Recently, many recipes for champignon dishes have appeared in the daily menu of a person. Mushroom soup is present in the national cuisines of many countries. A huge number of its variations can be found on the pages of cookbooks, magazines, on the Internet. These include classic soups with and without cereals, solyanka with mushrooms, and cream of mushroom soup made from champignons, prepared with various additives and spices. There is a cold version for the hot summer season. Another valuable quality of this dish is its relatively low calorie content. Cream of champignon soup is indispensable for people who are overweight. In addition to its low calorie content, this popular mushroom has many useful qualities: a high level of vitamins from group B, calcium, phosphorus, potassium. The healing properties of champignons are indispensable in the prevention of oncological, vascular and heart diseases. However, modern scientists consider the most valuable thing in these mushrooms to be the presence of lecithin - a substance with a lipotropic effect. Lecithin helps prevent fatty degeneration of the liver and atherosclerosis. It is no secret that the taste, aroma and usefulness of any dish directly depend on the quality of the purchased products. When selecting mushrooms in a store, first of all, you need to evaluate their smell and appearance. Fresh champignons are characterized by elasticity, firmness and a pleasant mushroom aroma. A delicate, light pink or white color of a smooth matte cap is also an indicator of its freshness. The presence of various dark spots and pits on the stem and cap is unacceptable. Fresh mushrooms can be stored in paper packaging, placing them in the refrigerator on the bottom shelf. The shelf life should not exceed 3 days. You should not buy mushroom products for future use. During long-term storage, mushrooms begin to accumulate toxins, which can lead to all sorts of gastrointestinal disorders and poisoning.
Classic version
Since ancient times, the popularity of mushroom soupwas quite large. It was prepared from forest mushrooms, mainly in the classic version, that is, with cereals. Over time, the recipe for this dish began to change. It began to include meat and chicken, milk and cream, various cheeses, as well as some exotic products. Mushroom soup is very easy to prepare, tasty and light, and therefore so loved by the people. With the advent of modern housewives of the latest types of kitchen appliances, namely blenders, all kinds of chopped dishes have gained incredible popularity. Cream soup is one of them. You can, by changing the ingredients, create your own versions. Acquaintance with mushroom puree soup should begin, of course, with the classic recipe for its preparation. You need to take:
Boil the sliced potatoes in a small potamount of water. Fry the onion in butter in a frying pan, add the chopped mushrooms and simmer until fragrant. Mix the potatoes with the mushroom sauté and chop in a blender. Boil the previously prepared vegetable broth in a soup pot, add the potato-mushroom mixture, bring to a boil, add salt and pepper to taste. You can serve sour cream with the finished dish. The classic recipe for creamy champignon soup contains all the main components of this dish. All other cooking options can be called variations on the classic theme.
Creamy option
Creamy mushroom soup is most popular inpeople because of its delicate creamy shade. Here, too, we can highlight the basic recipe for cooking. It is cooked in the same way as the classic one. The only difference is that instead of water or vegetable broth, 10-20% cream is used. Based on this recipe, adding various, sometimes unexpected ingredients, people have come up with a huge number of all sorts of its varieties. Today, creamy soups with cereals, with cheese, with chicken, with meatballs, with cauliflower, with broccoli, with zucchini and pumpkin, with fish, with chicken, with bacon, with shrimp and many others are known. The following are used as spices: nutmeg, various herbal mixtures, garlic, Caucasian and Asian mixtures (for lovers of exotic), vermouth and dry white wine. A recipe for an unusually delicious creamy cream soup with champignons and dried porcini mushrooms.
Cook dried white mushrooms in advance,pre-soaked in water. Fry them in half the amount of butter and add the champignons. Separately fry the flour in the remaining butter, pour in the cooled mushroom broth and cream, boil, add an unpeeled clove of garlic, fried mushrooms, all the prepared spices and cook for a short time, about 10 minutes. Cool the soup a little, remove the garlic, chop in a blender, pour in the vermouth. Before serving, you can sprinkle with chopped herbs and parmesan. This unusual creamy soup has a delicate taste with an unusual piquant shade. Along with creamy soup, cheese and cheese-cream mushroom soup are very popular among the people. It can be cooked in "cheese" broth and in cream with the addition of various cheeses. You can cook, for example, like this.
To prepare the soup, you need to cook the "cheese"broth. Pour water into a saucepan and add processed cheese, grated on a coarse grater. When cooking over low heat, the cheese will melt quickly. You can put coarsely chopped potatoes directly into the broth and cook them until done. In a frying pan, prepare a fragrant fry of carrots, onions and mushrooms, adding flour at the end. Next, combine all the ingredients and cook for a few more minutes. After cooling, scroll the soup in a blender and grind until puree. Pour warm cream into the finished soup, season with spices, and salt. When serving this soup, you can offer small crispy croutons. Creamy soup will be no less tasty and healthy if you cook it in a slow cooker. You can boil potatoes and fry onions in it. Soup in a slow cooker is not cooked over an open fire, but slowly simmered, preserving all the nutrients in the vegetables and mushrooms. To prepare creamy mushroom soup according to the recipe, you need to take:
Fry onions and garlic in a slow cookeron the "baking" mode, add coarsely chopped mushrooms and simmer for 35 minutes with the lid closed. Add water and continue simmering the vegetables with mushrooms for another 40 minutes. Then, after cooling a little, pour the soup into a blender and chop, pour in the cream, return to the multicooker and leave in the "heating" mode for 20 minutes. You can serve this dish sprinkled with grated Parmesan.
Dietary dish
Of course, one cannot but agree thatCreamy and creamy-cheese mushroom soups are very tasty and pleasant. But how high in calories they are! Not all people can afford to eat them. Especially those who suffer from excess weight, often go on diets, wanting to lose at least a little. However, for such diet lovers, there are recipes for very light, low-calorie vegetable soups. Absolutely non-fatty, cooked in vegetable broths, these light dishes are very useful for overweight people and patients suffering from various diseases. Both adults and children will be happy with this soup. To prepare it, you need to take:
Boil the potatoes in a small amount of water.In a deep frying pan, simmer coarsely chopped vegetables and mushrooms in oil. Then add them to boiled potatoes, add a little salt, and simmer until fully cooked. Cool, chop with a blender. Season the prepared puree soup with chopped herbs. It is advisable to eat it freshly prepared, both warm and cold. In conclusion, it should be said that champignon puree soups are a healthy dish available to everyone. It has long been loved by people all over the world. This is evidenced by the huge popularity of recipes, which are becoming more and more unusual every day.
