Home-cooked practice of mushroom soup

Mushroom soup is a delicious dish. As the saying goes, "eat radish in winter, ginger in summer, and mushroom soup all year round", which shows how beneficial mushroom soup is to people. Fungi are rich in 18 amino acids needed by human body.

Pleurotus eryngii 1 box

Crab mushroom 1 box

Pleurotus eryngii 200g

Half a spoonful of cooking wine

A few slices of ginger

Proper amount of salt

Soak three kinds of mushrooms in spoon salt and light salt water 10 minute;

Cleaning three kinds of mushrooms, cutting off roots, and cutting Pleurotus eryngii into small roots;

Hot pot, pour a little oil, saute ginger slices, pour washed and drained mushrooms, pour half a spoonful of cooking wine and stir-fry for a few minutes;

Pour the fried mushrooms into the casserole, add water (make sure there are no mushrooms, and estimate the amount of soup), cover the lid, wait for the water to boil, turn to low heat and continue cooking for half an hour, then add salt to taste. It tastes full.

Mushroom soup, also known as scallop mixed with mushroom soup, is simple to make, easy to learn, delicious and nutritious. Mushroom soup is not as common as Swedish dishes such as mushroom juice, mushroom omelet, cream mushrooms and stewed mushrooms, but Swedes do pick and eat wild mushrooms. After the humid summer with the right temperature, the forests in Sweden will be full of edible mushrooms. The beautiful "Karl Han You" mushrooms (boletus) are abundant and even used for export.