Mushroom soup. How to properly use spices for mushroom soup? What spices can be used for mushroom soups

Cooking websites are replete with all sorts of tips on cooking meat and combining various herbs and spices with it. But mushrooms and their ideal combination with herbs, unfortunately, are undeservedly ignored. Therefore, we consider it our duty to tell readers what spices are suitable for cooking mushrooms, what seasonings will correctly reveal the taste and emphasize the appetizing aroma. Let's look at seasonings using the example of soup, one of the most favorite 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 dried boletus!

When preparing soup at home, housewives most often remember only simple, familiar, frequently used spices - salt and pepper, without imagining how nutmeg or rosemary can reveal and enrich the taste and aroma. In addition, a large percentage of the product is difficult-to-digest protein, and properly selected spices promote both absorption and good digestion.

So what seasonings would be most appropriate in mushroom soup?

Most often this is:

fresh or dried herbs (parsley, green onions, dill);
garlic (fresh, dried, garlic clove);
Mediterranean herbs (thyme, oregano, rosemary);
as well as aromatic nutmeg;
among other things, ground black pepper or peas, bay leaf, and incredibly fragrant 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 prepare the most delicious, aromatic mushroom soup without any incidents.

Fresh and dried herbs

In particular, parsley, green onions and dill are often used to emphasize the 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 the attention on themselves, but only emphasize the mushrooms. Any seasonings 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 best taste during stewing or frying, so when sautéing onions and carrots in soup, do not spare a clove of garlic, finely chopped and added to the onion at the end of frying. A minute spent cooking garlic will highlight the piquancy of your mushroom soup and give it an unsurpassed, mouth-watering aroma.

Mediterranean herbs

In particular, Provencal and Italian 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 hot serving, and thyme if you love mushroom soup with sour cream.

Nutmeg

A tasty seasoning for mushroom soup, however, is not used often. 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 only need a small saucepan of it - 1/3 teaspoon.

Coriander and bay leaf

The taste of bay leaf is bitter, but the aroma is so persistent and tart. A couple of leaves, which should be added a few minutes before it’s ready, or a large pinch of ground spice will dilute the taste of the soup. In addition, bay leaf has a good list of beneficial properties, in particular, bay leaf copes with swelling and helps digestion. Coriander seeds are also aromatic, but if possible, add a fresh sprig of cilantro to your soup; it is less tart and will pleasantly refresh the 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 complements the taste of any dish, and how can you ignore it when preparing mushroom soup.

It has a more pungent and pungent taste, a spicy smell, and any dish with it is delicious. Add a small pinch of allspice when cooking the soup a few minutes before it is ready, cover and cook a little more over low heat. You'll be surprised at how flavorful your soup will be, especially when combined with some of the herbs we listed above.

Chili pepper is terribly hot and it is better to add it directly to the plate, because its taste is not for everyone. However, it is worth noting that it has excellent properties that have a positive effect on our body. In addition to the fact that it improves immunity and reduces sugar, it is a good aid in digestion and metabolism, and it also perfectly accelerates the blood and supplies it with oxygen. Now you know what seasonings are added to mushroom soup.

On a note

More than ever, in addition to other spices, croutons grated with garlic are perfect for mushroom soup. You can either slice and dry the bread in a toaster, or fry the bread in a frying pan, generously rubbing the croutons with garlic. You can also add cheese and spices mixed with mayonnaise. You won't find a more satisfying combination.

Experienced chefs advise being more careful when using mushrooms to make soup or prepare this or that dish. For example, champignons or oyster mushrooms, one of the most popular mushrooms in home cooking, require a minimal amount of spices, since these mushrooms are very delicate, and in themselves they have a pronounced taste and appetizing aroma.

But for mushroom soup made from porcini mushrooms, saffron milk caps, and chanterelles, you practically don’t need any seasonings, just a drop of herbs and a little bay leaf, a pinch of white pepper. These mushrooms do not tolerate a lot of seasoning.

And speaking of bitter varieties of mushrooms, professional chefs advise adding a large amount of herbs.

So we told you about the best seasonings for mushroom soup. It’s amazing how simple spices can reveal the taste of equally simple, familiar ingredients, and how competently and deliciously herbs and spices highlight the aroma and taste of mushrooms.

I love different spices and seasonings. Don’t feed me bread, let me sprinkle a spoonful of some other spice into my favorite or new dish. However, you need to know what to add where and what you can experiment with. In one of the cookbooks I found an article about the compatibility of spices and seasonings with various dishes. I present it to your attention.

FIRST MEAL

For meat soups The best seasonings to use are black pepper, nutmeg, basil, rosemary, saffron, dried mushrooms, parsley, onion, garlic, bay leaf, cardamom, thyme and curry.

In vegetable soup It is best to add garlic, marjoram, parsley, borage, peppermint, yarrow, curry, ground black pepper, parsnips, fresh herbs, purslane, rosemary.

In mushroom soup you can add tarragon, cayenne pepper, red hot pepper, garlic, cumin, basil, rosemary, onion, lovage, ground black pepper.

For the onion soup The following seasonings are best suited: caraway, basil, thyme, garlic, marjoram, nutmeg.

In potato soups It is best to add nutmeg, bay leaf, caraway seeds, basil, yarrow, kupir, parsnips, allspice, ground black pepper and garlic.

For the pea soup It is better to use cloves, nutmeg, savory, coriander, cumin and garlic.

In fish soups It is best to add hot red pepper, thyme, curry, garlic, nutmeg, marjoram, sage, bay leaf, savory, cayenne pepper, lavender and lovage.

For preparing cabbage soup and borscht The following seasonings are best suited: ground black pepper, juniper, cumin, marjoram, rosemary, red bell pepper, basil, lovage, bay leaf, kupyr, dried parsley, cayenne pepper.

In bean soups you should add garlic, ground black pepper, basil, nutmeg, savory, red hot pepper, marjoram, cumin, coriander and hyssop.

SIDE DISHES

For the cauliflower garnish Basil, nutmeg, savory are suitable.

For side dishes - white cabbage It is best to add cumin, coriander, red hot and sweet peppers, cloves, borage, garlic, marjoram and onions.

For the spinach garnish Dried dill, basil, and garlic are best.

In fried or oven-baked potato dishes you can add the following spices: marjoram, nutmeg, basil, cumin, bay leaf, thyme, savory and ground black pepper.

In other potato dishes you should add onion, marjoram, nutmeg, basil, cumin, dill, thyme, savory, parsley, bay leaf, kupyr, calamus and celery.

For rice side dishes It is best to use ginger, lovage, kupir, garlic, curry, tarragon, parsley, marjoram, almonds, coriander, saffron, oregano and purslane.

SECOND COURSES

When preparing fried lamb you can add the following seasonings: basil, garlic, cumin, bay leaf, marjoram, saffron, red hot pepper, cloves, ginger, rosemary, cardamom, capers, juniper, peppermint.

For pork dishes It is best to use marjoram, black pepper, bay leaf, oregano, juniper, coriander, lemon balm, savory, caraway, thyme, sweet red pepper, garlic.

When preparing fried poultry it is necessary to use ground black pepper, sage, curry, cumin, marjoram, thyme, cinnamon, tarragon, ginger, savory.

For cooking game In its own juice, the following seasonings are best suited: cloves, curry, rosemary, cumin, juniper, basil, dry garlic, ground black pepper, thyme, sage, coriander, yarrow, nutmeg, bay leaf and marjoram.

For dishes with fried game The following spices and seasonings are most often used: ground black pepper, bay leaf, garlic, juniper, cumin, rosemary, lemon balm and oregano.

For cooking steak Use horseradish, basil, cardamom, sage and rosemary as seasonings.

When preparing goulash It is best to use garlic, cumin, yarrow, ginger, oregano, rosemary, marjoram; bay leaf, ground black pepper and cayenne pepper.

If you decide to serve meat stew at your holiday table, then when preparing it, it is best to use the following seasonings. red hot and sweet peppers, garlic, cloves, basil, capers, curry, tarragon, juniper, savory and, of course, ground black pepper.

When preparing homemade sausage It is best to use bay leaf, ground black pepper, dry garlic, red hot pepper, thyme, basil and cumin as seasonings.

And if you want to make jelly , then the most suitable seasonings for it would be allspice, cloves, bay leaves, red hot and sweet peppers, dry garlic and ground black pepper.

When frying fish the most suitable seasonings and spices for it would be basil, cumin, dry garlic, savory, ground black pepper, cardamom, coriander, almonds, curry, fennel, nutmeg, borage, dried dill, sweet red pepper.

For boiling fish It is best to use the following spices and seasonings: bay leaf, rosemary, lemon balm, curry, fennel, allspice, savory, basil.

For other fish dishes, you can also use parsley root, marjoram, ground black pepper, garlic, red sweet pepper, coriander, curry, lemon balm, peppermint, bay leaf, thyme, white mustard, parsnip, sage, savory, allspice.

Spices are a good thing, they add variety to our dishes. However, it is worth remembering that the saying “you can’t spoil porridge with butter” clearly does not apply here. At the same time, it is impossible to say exactly how much seasoning should be put in a particular dish. This is a purely individual matter. So go for it! Experiment!

After thinking a little about preparing the next dish, I suddenly realized that I don’t know exactly which foods prefer which seasonings and spices. What should be added and what should not be added. So I decided to make a small list of most products, to the preparation of which you can add a certain seasoning mixture, in order to improve the brightness of the taste of the prepared dish. When compiling this list, I took into account that in general you can add to products, but this does not mean that you need to add everything at once. A little imagination, a little of your own secrets, as well as experiments have never prevented any cook. And so, everything is in order.

or other first courses
IN soup with meat It is preferable to add the following spices and seasonings. Onions, leeks, garlic, carrots, black pepper, fresh vegetable peppers, cayenne pepper, hot peppers, parsley, bay leaves, kohlrabi, saffron, turmeric, dried mushrooms, curry, lovage, parsnips, nutmeg, thyme, basil, savory, cardamom, rosemary, borage.
IN vegetable soup seasonings such as garlic, carrots, black pepper, parsley, basil, celery, peppermint, herbs, savory, sage, curry, marjoram, saxifrage, borage, dried mushrooms, yarrow, purslane, parsnips, rosemary.
In the following spices: onions, fresh or dried mushrooms, chives, black pepper, garlic, rosemary, cayenne pepper, cumin, red and sweet peppers, basil, tarragon, celery, parsley, lovage.
IN onion soup you can add: ground black pepper, onion, lovage, garlic, savory, cumin, basil, nutmeg, thyme, marjoram.

IN bean soup add: onion, coriander, black pepper, garlic, hyssop, cumin, nutmeg, basil, savory, red hot and sweet pepper, marjoram.
IN potato soup: onion, hyssop, black pepper, sweet red pepper, garlic, marjoram, cumin, kupir, basil, parsnip, nutmeg, yarrow, saxifrage, bay leaf, hyssop, galgant.
In: garlic, savory, black pepper, onion, cumin, cloves, nutmeg.
In: garlic, calamus, onion, sweet and hot red pepper, black pepper, dill, allspice, savory, bay leaf, rosemary, calamus, nutmeg, marjoram, curry, thyme, sage, cayenne pepper, lovage, lavender.
In: onion, parsley, garlic, marigold, black pepper, lovage, juniper, cumin.
In: rosemary, black pepper, basil, garlic, onions, mushrooms, cayenne pepper, lovage, red hot and sweet peppers, juniper, bay leaf, marjoram.
In: onions, dill, olives, mushrooms, lemon juice, capers, black pepper.
IN bouillon: garlic, bay leaf, nutmeg, onion, basil, tarragon, lovage, lemon balm.
Here is the list spices, herbs and seasonings I did it. This is not all I wanted to tell you. Read about other dishes in the following news and use these simple spices and seasonings in your culinary masterpieces.

First courses and broths are an integral component of proper nutrition. Properly selected seasonings will allow every housewife to get the excellent taste of the prepared soup.

But what spices for soup? will be appropriate, and which ones are recommended to be abandoned?

Herbs and spices for soup

Let's start with the simplest.

No hot dish 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 and chili.

Traditional first courses of Slavic cuisine require the addition of dried or fresh roots.

Onions, carrots, celery roots, and parsley improve the flavor and aromatic qualities of finished dishes.

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, and olives.

Tomatoes are added to dressings and fried in vegetable oils.

Olives and lemon slices are added when serving in sour first courses, such as solyanka.

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 components.

Remember that not all spices can be suitable for all soups; for example, you should not put in fish soup what will go 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 specificity of the finished first course. It could be:

coriander
nutmeg
caraway
garlic
basil
mint
hyssop
laurel