Let's talk about soups today. Not simple, but gold, that is, lean. With all the hype around the viral pandemic, people have completely forgotten and- fasting time, after all (correct me if I'm wrong).
I am not a churchgoer; I do not observe fasts. However, I cannot ignore the many lean dishes, hearty, tasty and healthy. Because... yes, yes, a glutton (I confess, I'm a sinner), I like to eat deliciously.
So today - a recipe for mushroom soup with millet.
I know, many will say - let's eat mushrooms separately, and millet - let's forget. For some reason now this cereal is not favored, in vain. In fact, there, in millet, there is a bunch of all sorts of usefulness, and it also has the ability to absorb other tastes and aromas, enhancing them at times.
Take at least this stew: use buckwheat in it (and this is also possible) - and buckwheat will be the soloist. Rice (will do too) and you will have to put a lot of effort into spice to bring the mushrooms back to their taste, because rice will make the soup bland.
And millet is just right. It is harmoniously combined, a kind of chord is obtained, gradually opening and voluminous. This is cool!
So, we take:
• Two liters of broth. Yes, we need broth. It's good if it's made from dry mushrooms, but if not, then it's okay.
• A glass of millet
• Five hundred grams of champignons or dry mushrooms is enough to replace these five hundred grams of champignons in a soup. I can't say the weight of dry mushrooms, because for some reason everything works out differently for everyone.
• A couple of large, non-bitter onions (preferably white onions or not hot yellow)
• A couple of cloves of garlic (more is possible, but then the garlic will be too obvious)
• A little soy sauce, salt and black pepper to taste
How we cook:
We wash the millet well and boil it separately until half cooked. The water remaining in it during cooking, if we took too much of it, drain it, and wrap the saucepan with millet in towels - let it wait in the wings.
Finely chop the onion, chop the garlic in the same way and send it to a thick-walled pan to fry until transparent.
At this time, we cut the mushrooms - and to the onion. We fry all this until the water disappears (if you have champignons), or just lightly fry (if you use dry soaked mushrooms, on which the broth was cooked).
By the way, we salt and pepper the mushrooms, and if you like the taste brighter, add soy sauce. It will enhance "umami" - the fifth taste that makes the dish more appetizing.
Now pour the broth into a saucepan, bring to a boil and send our semi-cooked millet to the soup. Why do we cook millet separately? Because otherwise the soup will taste bitter, and we don't need that.
Cook the soup until tender, serve - with herbs, garlic, and whoever loves, then with sour cream.
Bon Appetit!