These are the mushrooms you should never make soup from. They release poison directly into the broth – it’s better to fry it or add it to a salad – Nutrition

Summer soup from freshly harvested forest mushrooms – what could be tastier? But it turns out that not all common mushrooms can be put in bouillon due to their toxicity, reports Sports.kz with reference to Hibiny.ru.

Candidate of Medical Sciences, nutritionist Natalya Denisova warned that when cooked, some mushrooms actively release poisons. These include russula, milk mushrooms, saffron milk caps, and volushki. The broth prepared from them must be drained, and the boiled mushrooms themselves can be fried and added to salads.

Another ingredient that is taboo in broth is overripe mushrooms. The protein in them is spoiled and difficult to digest. In addition, they may contain mold and single-celled parasitic amoebas.

And, of course, you should not put any mushrooms collected along the roads into the broth. These should not be eaten in any form, because they…