How to use spices for mushroom soup? Spices and seasonings or what to add to soups What spices can be added to mushroom soup.
First courses and broths are an integral part of proper nutrition. Properly selected seasonings will allow every housewife to get an excellent taste of the cooked soup.
But what spices for the soup will be appropriate, and which ones are recommended to be abandoned?
Spices and spices for soup
Let's start with the simplest.
No hot meal is complete without salt and peppercorns.
The first component is introduced into the broth at the last stage of preparation, the second - at the beginning.
Some recipes involve the use of paprika, chili.
Traditional first courses of Slavic cuisine require the addition of dried or fresh roots.
Onions, carrots, celery roots, parsley improve the flavor and aroma of ready meals.
List of the most popular spices for all types of soup
The main share of spices for first courses are herbs:
- mustard seeds,
- coriander
- thyme,
- laurel,
- savory,
- garlic,
- parsley,
- rosemary,
- dill
As a rule, the bookmark is carried out at the end of the heat treatment, with the exception of fresh herbs, which are added after removal from the heat.
Additional seasonings include fried and fresh tomatoes, lemon, sour cream dressings, olives.
Tomatoes are introduced into dressings, frying with vegetable oils.
Olives and lemon slices are introduced when serving in sour mixed first courses such as saltwort.
Selection of spices for soups
Let's take a closer look at the composition of spices that can be added to soups, depending on their main constituents.
Remember that not all spices can go with all soups, for example, you should not put in fish soup what goes into chicken soup and vice versa.
Spices for pea, bean, lentil soups
In this case, spices with a pronounced aroma are appropriate, which will emphasize the specifics of the finished first course. It could be:
- coriander
- nutmeg
- caraway
- garlic
- basil
- mint
- hyssop
- laurel
The preparation of mushroom soup takes place with several operations, especially if you plan to prepare mushroom soup puree. The recipe for mushroom soup aims to ensure that such a soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.
How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can - mushroom soup with chicken broth or mushroom soup with meat broth, and in addition - mushroom soup with melted cheese or mushroom soup with cream. So it's a matter of taste and your choice of calorie content of the dish. In addition to mushrooms, various ingredients are added to such a soup, for example, mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley are prepared. If we talk about the types of mushrooms, then it should be said that you can cook champignon mushroom soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus mushrooms, mushroom soup from mushrooms.
To know how to cook mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because they prepare mushroom soup from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons . Let's start with how to cook mushroom soup from dried mushrooms. Mushroom soup made from dried mushrooms can please you all year round, you just have to stock up on dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then boiled.
Cheese-mushroom soup has a unique aroma; mushroom soup with cheese is often prepared as a puree soup. It will also be useful for you to learn how to cook mushroom soup puree. To do this, the mushrooms are first stewed in butter with flour, cream and milk are added, after which they are crushed in a blender and poured with broth. Thus, you can cook mushroom puree soup from champignons, mushroom cream soup with cream. If you decide to cook mushroom cream soup from champignons, boil a few small whole mushrooms, cut them thinly across and put them on a plate, you will get not only delicious mushroom soup, but also beautiful. The recipe for champignon mushroom soup can generally be considered one of the most popular, due to the fact that champignons are one of the most affordable mushrooms. Mushroom cream soup, mushroom cream soup recipe, mushroom cream soup recipe, or some other thick mushroom soup recipe are prepared according to a similar recipe. You can find a recipe with a photo of all the operations for making mushroom soup on our website.
WHAT SPICES ARE PERFECT FOR MUSHROOMS?
Mushrooms have a rather strong natural taste and smell, however, during the heat treatment they tend to lose these valuable properties.
That is why properly selected spices can not only preserve the rich flavor bouquet of mushroom dishes, but also enhance it.
In addition, mushrooms contain difficult-to-digest vegetable protein in their composition, so spices in mushroom dishes also contribute to good digestion.
Of the variety of culinary herbs, mushrooms are suitable for the following:
1. Parsley, green onions, dill (both fresh and dried);
2. Garlic (fresh and dried herbs, root);
3. Mediterranean herbs: oregano, rosemary and thyme;
4. Nutmeg
The first three types of herbs are designed only to emphasize the natural aroma of mushrooms.
Parsley, onion and dill have a light spicy smell and perfectly complement marinated mushrooms or a salad of fresh vegetables with mushrooms.
In these cases, use a small amount of herbs - they should not focus on themselves, but gently highlight the mushroom flavor in the dish.
Garlic is the undoubted leader among spices.
He has long found his calling in many vegetable, meat, and, of course, mushroom dishes. Like onions, garlic is most clearly revealed in the process of stewing and frying mushrooms. It is used in any quantity (to taste).
Mediterranean (Italian and Provencal, in particular) herbs are characterized by a spicy aroma and slightly refreshing taste, so they are best used in soups and summer dishes with mushrooms.
So, for example, chilled mushroom soup served with a pinch of oregano will be an excellent treat in the hot season.
A vegetable side dish with mushrooms and a sprig of rosemary will turn from a familiar meal into an original and memorable dish.
Mediterranean herbs are also very relevant for mushroom sauces: a dried mixture of thyme and rosemary will give a pleasant taste contrast to the finished dish.
It is best to use these spicy herbs in the middle of the cooking process, or at the very end (depending on the recipe and the variety of mushrooms).
Nutmeg is one of the expensive and strong spices. Muscat is versatile in use and sets the mood for many dishes, and in combination with mushrooms it is simply perfect.
Nutmeg is ideal for dishes with mushrooms and sour cream.
The spice perfectly balances and reveals the mushroom flavor. It is most relevant to use ground nutmeg in long-cooked dishes.
However, to get the maximum benefit, aroma and taste from nutmeg, it is enough to take a very small amount of spice - literally from 1/3 to ½ teaspoon of ground or fresh grated nut (it should be remembered that grated nutmeg is stronger than dried ground).
THE PERFECT SPICE FOR MUSHROOMS 
It is worth highlighting a few more components of the ideal seasoning for mushrooms: allspice, black and white pepper, paprika, bay leaf, fenugreek and coriander (cilantro).
Combined in one bouquet, these mushroom spices are suitable for almost any mushroom dish, enriching it with benefits and wonderful aroma.
CHEF TIPS: MUSHROOM TYPES AND SPICES FOR THEM 
As we know, mushrooms are among those foods that have a strong taste and pronounced aroma in themselves.
Popular types of mushrooms in home cooking (for example, champignons or oyster mushrooms) need a slight presence of spices, and especially delicate varieties of mushrooms require a delicate approach.
So, the porcini mushroom, beloved since childhood, chanterelles and mushrooms have such a delicate taste that they practically cannot tolerate a large amount of spices.
Here it will be enough to fill the dish with a pinch of sea salt and ground white pepper: due to the absence of amniotic membrane, the grains of this pepper have a mild effect, and dishes with it are distinguished by their exquisite appearance.
Bitter varieties of mushrooms are recommended to be seasoned more abundantly, best of all - fresh herbs.
When cooking mushroom dishes, try to replace (often required in recipes) vinegar with light citrus or berry juice: lemon, orange, apple, currant, etc.
If you are interested in better assimilation of mushroom dishes by the body, you can turn not only to medicinal spices, but also to ordinary baking soda.
So, to soften the dense texture of mushrooms of such a variety as podgruzdki, add no more than ¼ teaspoon of soda to the decoction with mushrooms: it will dissolve the cell walls of the fungi and help proteins that are heavy for our body to decompose.
So let's recap:
Ideal for pickled mushrooms: black pepper, allspice, garlic, dill, cloves, onion, bay leaf, rosemary
For fried mushrooms: parsley, onion, dill, Provencal herbs, nutmeg
For mushroom sauces: thyme, rosemary, onion, garlic, black pepper
For mushroom soups: Provence herbs, black pepper, bay leaf, nutmeg, dill, parsley, cilantro
For salted mushrooms: bay leaf, dill seeds, garlic, black peppercorns
Cook with pleasure, use your favorite spices for mushrooms and be healthy! 
Cooking websites abound with all sorts of tips on cooking meat and pairing various herbs and spices with it. But mushrooms and their perfect combination with greens, unfortunately, are undeservedly bypassed. Therefore, we consider it our duty to tell readers what spices are suitable for cooking mushrooms, what seasonings will competently reveal the taste and emphasize the appetizing aroma. Consider seasonings on the example of soup, one of the most beloved mushroom dishes.
Spices for mushrooms
Mushrooms are a very nutritious, aromatic product. Most often, mushrooms are pickled, salted, fried and made into soup. What a fragrant mushroom soup, especially from dried mushrooms!
When preparing soup at home, housewives most often remember only simple, familiar, often used spices - salt and pepper, not imagining how nutmeg or rosemary can reveal and enrich the taste and aroma. In addition, a large percentage of the product is indigestible protein, and properly selected spices contribute to both absorption and good digestion.
So what seasonings in mushroom soup would be the most appropriate?
Most often it is:
- fresh or dried herbs (parsley, green onions, dill);
- garlic (fresh, dried, garlic clove);
- Mediterranean herbs (thyme, oregano, rosemary);
- as well as fragrant nutmeg;
- among other things, ground black pepper or peas, bay leaf, and incredibly odorous cilantro.
Here are the seasonings that are suitable for Let's take a closer look at the combinations of some of them in order to learn how to properly combine herbs and spices with mushrooms, and cook the most delicious, aromatic mushroom soup without incidents.
Fresh and dried herbs
In particular, parsley, green onion feathers and dill are often used to emphasize a pleasant natural aroma. Greens also help get rid of the bitterness of mushrooms. But be careful, there should not be too many herbs, they should not focus all attention on themselves, but only emphasize the mushrooms. Any seasoning for mushroom soup should be in moderation.
Garlic
One of the most versatile and affordable ways to emphasize and enrich the taste of most dishes. Garlic has found its place among vegetable dishes, among meat dishes and, of course, in combination with mushrooms. It is known that garlic reveals its taste best in the process of stewing or frying, so when sautéing onions and carrots in soup, do not regret a clove of garlic, finely chopped and sent to the onion by the end of frying. A minute spent cooking garlic will emphasize the piquancy of your mushroom soup, giving it an unsurpassed mouth-watering flavor.
mediterranean herbs
In particular, Provencal and Italian soups have a refreshing taste, summer soups and their combinations are the most appetizing first courses. If you are a fan of cold mushroom soup, you should try it with a pinch of oregano. Rosemary is great for serving hot, and thyme if you love mushroom soup with sour cream.
Nutmeg
A delicious seasoning for mushroom soup, however, it is used infrequently. The seasoning is quite expensive and has a strong aroma, it is easy to overdo it in any dish, so housewives treat it with caution. But it perfectly reveals the taste of mushroom soup, and you need nothing at all for a small saucepan - 1/3 teaspoon.
Coriander and bay leaf
The taste of the bay leaf is bitter, and the aroma is so persistent and tart. A couple of leaves will dilute the taste of the soup, which should be added in a few minutes for readiness or a large pinch of ground spice. In addition, the bay leaf has a good list of useful properties, in particular, bay leaf copes with swelling and helps digestion. Coriander seeds are also fragrant, but if possible, add a fresh sprig of cilantro to your soup, it is less tart and will pleasantly refresh hot mushroom soup.
Pepper and its varieties
It is worth mentioning peppers as a seasoning for mushroom soup. Black pepper is the most familiar universal spice for us. Spicy, it perfectly sets off the taste of any dish, and how can you go past it in the preparation of mushroom soup.
It has a more burning and spicy taste, a spicy smell, with it any dish is overeating. Add a small pinch of allspice when boiling the soup a few minutes before it's done, cover and cook a little more over low heat. You will be surprised what a flavorful soup you get, especially when combined with some of the herbs we have listed above.
Chili pepper is terribly hot and it is better to add it directly to the plate, because it tastes like an amateur. However, it is worth noting that it has excellent properties that positively affect our body. In addition to boosting immunity and lowering sugar, it is a good helper in digestion and metabolism, and it also accelerates the blood and supplies it with oxygen. Now you know what seasonings are added to mushroom soup.
On a note
To mushroom soup, more than ever, in addition to other spices, croutons grated with garlic are suitable. You can both cut and dry the bread in the toaster, and fry the bread in a pan, rubbing the croutons generously with garlic. You can also add cheese and spices mixed with mayonnaise to them. You won't find a better combination.
Experienced chefs advise to be more attentive to mushrooms, from which soup is cooked or this or that dish is prepared. So, for example, champignons or oyster mushrooms, one of the most popular mushrooms in home cooking, require a minimum amount of spices, since these mushrooms are very delicate, and in themselves have a pronounced taste and an appetizing aroma.
But seasonings for mushroom soup from porcini mushrooms, saffron milk mushrooms, chanterelles are practically not needed, a drop of greens and a little bay leaf, a pinch of white pepper. These mushrooms do not tolerate a lot of seasonings.
And speaking of bitter varieties of mushrooms, professional chefs advise adding a large amount of greens.
So we told you about the best seasonings for mushroom soup. It is amazing how simple spices can reveal the taste of no less simple, familiar ingredients, how competently and tasty herbs and spices emphasize the aroma and taste of mushrooms.
Loading...
