Umbrella soup
Description
The recipe won't take much time. Mushroom soups are easy to prepare. Keep in mind that forest-picked mushrooms should not be stored for more than a day without processing. Boil or pickle them, otherwise they will spoil. Mature umbrella mushrooms are characterized by their large caps, which are suitable for cooking. Stems are usually discarded. I cook an "empty" soup using only the caps, without additional ingredients. However, this soup goes very well with onion, carrots, herbs, potatoes, or pasta. Use this simple umbrella mushroom soup recipe as a base, and then let your imagination take over. How to cook umbrella mushroom soup: 1. Clean the caps, rinse them, and cut into small slices or strips. 2. Melt fat (margarine or butter) in a frying pan. Heat over medium heat and simmer the mushrooms for 15–20 minutes. 3. Add flour to the mushrooms—sprinkle it gradually while stirring vigorously. 4. Add water, season with salt and pepper, and cook for another 15 minutes. The umbrella mushroom soup is ready! Serve with buns. Ladle into bowls and serve.