Mushroom noodle recipe with dry mushrooms. Dried Mushroom Noodle Soup Recipe with Photos

Calories: Not specified
Cooking time: Not indicated

The easiest way to stock up on mushrooms for the winter is to dry them. After drying, all useful substances remain in the mushrooms, but the main thing is that they become very fragrant and do not lose their taste at all. If there are several threads of dried mushrooms in stock, then the problem of first courses is solved: you can cook a variety of mushroom soups with the addition of vegetables, cereals or cook a delicious soup with dried mushrooms and noodles. Noodles, by the way, can also be stocked up for future use - dry more and store in a cardboard box, shifting the layers with parchment or paper. See how to cook.
Dried mushrooms should be soaked in cold or boiling water before cooking. Keep in cold water for several hours or overnight, and pour boiling water for a couple of hours, during which time the mushrooms will get wet. Mushroom infusion (water in which mushrooms have been soaked) can be used to prepare first courses, adding to broths or mixing with clean water if lean soup is being cooked.

Dried mushroom soup with homemade noodles - recipe with photo
Ingredients:

- dried mushrooms (preferably porcini) - 30 gr;
- potatoes - 3 pcs;
- onion - 1 small onion;
- carrots - 0.5 large or 1 medium;
- chicken broth - 1.5 liters;
- mushroom infusion - 2 cups;
- vegetable oil - 1 tbsp. spoon;
- salt - to taste;
- egg yolk - 1 pc;
- water - 1 tbsp. spoon;
- flour - 50 gr (about 2.5 tablespoons with a small slide);
- any greens - to taste.

Recipe with photo step by step:

Boil water, about 2.5 cups. Pour boiling water into a bowl with dried mushrooms, cover. We steam for two hours. After that, we drain the water from the mushrooms through a fine sieve, wash the soaked mushrooms under cold water.




We heat the chicken broth, mix with mushroom infusion. We put it on the burner again, wait until it starts to boil.

While the broth is gaining temperature, we clean and cut the vegetables for the soup. We cut the potatoes into pieces of arbitrary shape, but not very large. Shred the carrots into strips or sticks, cut the onion finely.

We send sliced ​​\u200b\u200bmushrooms into the boiled broth, cook with a slight boil of the liquid for 25-30 minutes.

Potatoes can be put simultaneously with mushrooms or after 15-20 minutes - it depends on how boiled potatoes you like in first courses.

Mushrooms and potatoes are boiled, we have time to prepare the dough for homemade noodles. Sift the flour, add fine salt to it.

Grind the egg yolk with a tablespoon of water, pour this mixture into a bowl with flour.

We mix, put it on the table, knead with our hands until we get a fairly dense lump of dough (about the density of dumplings or a little steeper). We tighten the dishes with the dough with polyethylene, leave for 15 minutes to develop the gluten of the flour.

After proofing, roll out the dough into a thin layer, dust the table with flour. Sprinkle the rolled dough with a thin layer of flour, roll it up or fold it several times. With a sharp knife, cut strips 2-3 mm wide. Leave to dry on the table or dry in the oven (you can even brown a little - the noodles will have an unusual aftertaste). Above, we already gave a link to egg noodles, but here's how to cook.

For soup, you need to sauté vegetables, soften them. In the heated oil, first spread the onion, sauté until translucent. Add carrots, keep on medium heat for 4-5 minutes.

We shift the softened vegetables into a pan with mushrooms and potatoes. As soon as it begins to boil, add salt to taste, reduce the heat to low and cook for two to three minutes.

Add dried noodles to soup. How much to put depends on the desired thickness of the soup, the recipe uses about half of the cooked one, the soup is not very thick. After adding the noodles, stir the soup and cook until tender. Keep in mind that getting into the hot broth, any dough products increase in volume, if you add a lot of noodles, the soup will turn out to be very thick.




We let the finished soup with dried mushrooms and homemade noodles brew for 15-20 minutes, leaving it on a warm burner. Arrange on plates, add two pinches of chopped greens and serve mushroom noodles to the table. Bon appetit!




Author Elena Litvinenko (Sangina)
See also how to cook.

Soups made from frozen mushrooms are no less tasty than fresh ones. For such a soup, you will need the following products: - 1 liter of chicken broth; - 200 grams of any pasta; - 200 grams of green peas; - 200 grams of any frozen mushrooms; - 4 tablespoons of hard grated cheese; - salt and pepper to taste.

It is not entirely clear whether this is a Korean, Thai or Chinese dish, but fans of Russian mushrooms will definitely like it. "Imperial mushrooms" shiitake sweetish in taste, grow on the trunks of chestnut trees.

You can add store-bought noodles to mushroom soup, or you can cook homemade. While the mushrooms are infused, let's do the noodles. I have a lean version and the dough will be without adding eggs. Prepare 200-250 g of sifted flour, 100 ml of warm water, 1 tsp. salt and 1 tbsp. vegetable oil.

Rinse the mushrooms well under the tap, put them in a cup and pour boiling water over them. After covering the cup, brew the mushrooms for at least 20 minutes. After letting the liquid drain, cut the mushrooms. This will need to be done before each preparation of dried mushroom soup.

We put a bunch of herbs and spices in a pot of water (for convenience, you can bandage cotton stems thread, and put the spices in a metal tea strainer), this will be the basis for the soup. Bring the broth to a boil, meanwhile chop the mushrooms. Add mushrooms to the broth, after boiling, cook for 40 minutes.

Soak dried shiitake mushrooms in cold water for at least 30 minutes. Wash and clean vegetables. Cut off the white parts of the onion feathers and cut into rings. Grate carrots, as for Korean carrots, if there is no special grater, it doesn’t matter, cut it the way you like. Chop the ginger and garlic very finely.

Peel potatoes, cut into slices. Transfer the vegetables to the potatoes, and the prepared mushrooms to a frying pan with the remaining oil. After 10-15 minutes, when excess water has evaporated from the mushrooms, add them to the soup. Cook for another 10 minutes, salt, pepper, garnish with herbs.

Mushroom soup from dried mushrooms with noodles step by step recipe. All latest information as of 12/01/2017

Pour the mushroom broth into a saucepan, avoiding sediment. Cut the cheese or move it with a spoon into boiling water. Bring to a boil and add the mushroom fry, cook for 20-30 minutes over low heat. Salt with cheese.

Put the noodles into the mushroom broth. Boil 10 minutes.

You can replace the noodles with any pasta, but with noodles - it is more soulful)))

My soup is lean, so my homemade noodles are lean.

Heat the oil in a heavy bottomed pan, fry the onion for about 5 minutes, season with salt and pepper. Grind the garlic, squeeze the mushrooms and cut (not very finely), add to the vegetables, fry over medium heat for about 10 minutes. Put dill, bay leaf and tomato paste in a saucepan.

Mushroom soup with noodles is a tasty and hearty first course, which will be especially relevant in winter, when it is difficult to find fresh vegetables and therefore the choice of products is very poor. After all, all the ingredients for this soup are easy to find on store shelves at any time of the year, and it is very simple to prepare it. But in order for your meal to be really tasty, choose only high-quality products, and also carefully follow the recipe described below.

1. 1.5 st. Pour water into a small saucepan of water and bring to a boil.
2. Place the dried shiitake mushrooms in a bowl, pour boiling water over it and leave for 10 minutes (the mushrooms should become quite soft). After 10 minutes, drain the mushroom infusion into a separate container (do not pour out!). Mushrooms cut into thin strips.
3. Sort fresh champignons, clean from debris, lay out in a colander, rinse and pat dry on paper towels. Cut the mushrooms into strips.
4. Peel the root of fresh ginger (a piece about 3 cm long), cut into small strips.
5. Green onions (only feathers, without the white part), rinse, dry, cut obliquely into thin rings.
6. Put the soba noodles into a large pot of boiling water, boil until tender, drain in a colander.
7. Pour water, mushroom infusion and chopped ginger into another saucepan. Wait for the liquid in the pan to boil, then reduce the heat to a minimum.
8. Add soy paste to the pot with the future soup, mix thoroughly.
9. Put the mushrooms, dried seaweed and green onions into the pan. Stir the soup, bring to a boil, cook for 1-2 minutes. Remove saucepan from heat.
10. Arrange the noodles in serving bowls and pour over the hot soup. Serve immediately!

We put the pan on the fire, cover with a lid, bring to a boil and cook over low heat, with a constant boil, for about 10 minutes. Salt the soup with two teaspoons of salt or to taste, add mushrooms. Filter the water in which the mushrooms were soaked and add to the pan. Cover with a lid, bring to a boil and cook over low heat, with a constant boil, until the mushrooms are ready.

We prepare vermicelli on our own: add salt, 0.5 tbsp of water to the sifted flour (you can add 1 egg). Knead a stiff dough, roll into a ball and let it rest for 20 minutes, covered with a clean cotton towel. Roll out the dough thinly, dusting the surface and the rolling pin with flour. Allow the tortilla to dry slightly for easy slicing. Gently but tightly roll the cake into a roll and cut it into puff circles of 5-7mm. Stir the noodles with your fingers, separating, and cook in salted water until boiling again, then drain the water.

Mushrooms cut, then mushroom broth and mushrooms combine with broth. Cut the cooled meat into portions (across the fibers), add to the soup, cook until the beans are fully cooked. Pour the chopped potatoes and fry, cook until the potatoes are ready, add the vermicelli at the very end. Let it brew for 10 minutes.

Transfer the cooked meat to a bowl to cool, strain the broth and return to the pan. Drain the water from the swollen beans, pour it into the broth, salt and pepper. Prepare vegetable frying from onions, carrots and tomato paste. Peel potatoes, cut into cubes.

Mushroom soup from dried mushrooms with noodles cooking options. All that is known at the moment.

Pour the washed mushrooms with boiling water. Boil potatoes in their skins and cool, peel, mix with flour and egg, salt and knead a homogeneous dough. Dumplings are conveniently and quickly formed with a teaspoon, immediately put into boiling water. In this case, the dough should be slightly liquid.

Add dried mushrooms, bring to a boil again, reduce heat and simmer some minutes. Remove the meat from the boiled chicken breast and add to the soup. At the very end of cooking, add a few handfuls of thin vermicelli by eye and cook the soup until it is ready. Pour the finished chicken soup with dried mushrooms and noodles into bowls, sprinkle with herbs and serve.

For soup:
Water - 2.5 l
Dry porcini mushrooms - 50 g
Potatoes - 2 medium
Celery - 1 stalk
Onion - 1 pc.
Carrot - 1 pc.
Garlic - 4 cloves
Bay leaf
Black peppercorns
Dill, parsley
Salt
Sour cream (for serving)

Mushrooms prepare and leave in hot water for 20 minutes. Set the broth aside, squeeze the mushrooms, cut the large ones. Peel and finely chop the vegetables (if we don’t use a blender further, otherwise you can cut everything in the same cubes): onion into cubes, carrots on a coarse grater, zucchini - into small 3mm slices (disguise them as mushrooms). Make fried onions and carrots.

Dried mushroom platter, champignons or pure white dried mushrooms will perfectly fit into the recipe of this dish. Wine will need fortified sweet, dessert - Marsala, Madera, Prosecco or Sherry. Tomatoes can be taken fresh, but the soup will be tastier with dried ones. Small pasta, such as risoni or stellini, is perfect for soup, you can also replace it with noodles.

We wash and clean one parsley root, one onion, one potato and one carrot. Cut the parsley root in half and put it in a saucepan, add the diced onion, carrot slices and diced potatoes there. Pour 1.5 liters of cold water.

Especially for those who cannot imagine soup without potatoes, you can add 2-3 pieces, depending on your desire, but also do not forget that you will need to slightly increase the cooking time.

Dried mushroom soup with noodles is very rich in useful elements and will perfectly saturate even a fasting family. In addition, there are many options for mushroom soups with meat, it will be easy to choose the recipe that is right for you.

Cooking tip: place the dried mushrooms in cold water for 3-4 hours. After that, you need to rinse them well and pour out the first mushroom infusion that has formed. Otherwise, the mushrooms may not digest well, become “rubber” or start to taste bitter.

How to cook dried mushroom soup with vermicelli - 15 varieties

Dried mushroom soup may seem like a difficult dish to beginners due to the large number of preparatory processes. Having a multicooker will make cooking as easy as possible.

• 2 medium potatoes
• 100 g dried mushrooms
• 1 bulb
• carrot
• 1 st. l butter
• 1.5 liters of water
• 30-50 g vermicelli
• pepper, salt, dill/parsley, bay leaf, sour cream - to taste

Cooking:

Rinse the mushrooms well under the tap, put them in a cup and pour boiling water over them. After covering the cup, brew the mushrooms for at least 20 minutes. After letting the liquid drain, cut the mushrooms. This will need to be done before each preparation of dried mushroom soup.

Cooking tip: mushroom chitin is not the most easily digestible substance, so any mushrooms are always recommended to be boiled first, pouring water. Already boiled mushrooms can be cooked further.

We prepare vegetables, they should be washed, cleaned. Cut the potatoes into cubes or slices 1-2 cm. Chop the onion, grate the carrot on a coarse grater (or cut into small cubes).

Saute onions and carrots in butter: set the multicooker to the “frying” mode, put the oil in the bowl, then send the mixture of vegetables. Saute for 1 minute, add mushrooms. Cook everything together until the end of the regime, stirring and without lowering the lid.

Add potato cubes to mushrooms with vegetables, pour hot water and cook in the "soup" mode. Do not forget to add salt, pepper, bay leaf. Cook until the end of the regime (at least 40 minutes). Try the mushroom and potato for readiness, the broth for salinity. Add vermicelli after 5 minutes. Turn off, season with herbs and let stand for 5 minutes.

Cheese gently sets off the mushroom flavor, making it tender and creamy, the soup will be thicker and saltier.

Ingredients:

• 1 onion and 1 carrot
• 1 garlic clove
• vegetable oil for frying
• melted cream cheese 70 g
• 150 g dried mushrooms
• 50 g vermicelli
• 1.5 liters of water
• pepper, salt, dill / parsley - to taste

Cooking:

Soak mushrooms. Prepare the fry: peel, chop and sauté vegetables in vegetable oil for 3-5 minutes until golden brown.

Bring water in a saucepan to a boil. Mushrooms cut more finely, lay to the vegetables, fry for another 5-8 minutes. Cover the mushrooms with a lid, reduce the heat to a minimum.

Pour the mushroom broth into a saucepan, avoiding sediment. Cut the cheese or move it with a spoon into boiling water. Bring to a boil and add the mushroom fry, cook for 20-30 minutes over low heat. Salt with cheese.

Fry the vermicelli in a pan with the remaining vegetable oil for 5 minutes and add it to the soup, cook for another 2 minutes. Put chopped garlic, greens in the soup.

Transcarpathia is a Ukrainian south-western region, nestled in picturesque warm foothills and very rich in noble mushroom species. Yushka is the local name for the broth.

Cooking tip: dried mushroom concentrate is conveniently stored in glass jars in powder form. For example, you can grind them in a coffee grinder. With such an addition, the aroma of the soup will become simply magical, and the soup will become very rich.

Ingredients:

• 1 bulb
• 100 g dried porcini mushrooms
• 250g flour
• 1 carrot
• 1.5 l vegetable or meat broth
• 50g vermicelli
• 1 egg (optional)
• vegetable oil for frying
• pepper, salt, parsley / green onion - to taste

Cooking:

Pour boiling water over the prepared mushrooms, let it brew for about 20 minutes. Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil for about 10 minutes. Cut the mushrooms into pieces of about 1.5 cm, put in a saucepan. Add onions and carrots, pour broth and fragrant mushroom broth. Salt, put on fire and cook for about an hour

We prepare vermicelli on our own: add salt, 0.5 tbsp of water to the sifted flour (you can add 1 egg). Knead a stiff dough, roll into a ball and let it rest for 20 minutes, covered with a clean cotton towel. Roll out the dough thinly, dusting the surface and the rolling pin with flour. Allow the tortilla to dry slightly for easy slicing. Gently but tightly roll the cake into a roll and cut it into puff circles of 5-7mm. Stir the noodles with your fingers, separating, and cook in salted water until boiling again, then drain the water.

Add greens to the yushka, check the salinity, turn off the stove and let the soup brew. Spread the noodles on plates before serving and pour over the soup.

It is not entirely clear whether this is a Korean, Thai or Chinese dish, but fans of Russian mushrooms will definitely like it. "Imperial mushrooms" shiitake sweetish in taste, grow on the trunks of chestnut trees.

To prepare such an Asian soup, we stock up on shelves in supermarket chains, where everything for sushi is sold.

Ingredients:

• carrot
• 1 pack (85-100g) dried shiitake
• 80 g noodles (glass starch, egg, rice or buckwheat)
• garlic cloves
• about 2-3 cm fresh ginger root
• 2-3 green onions
• 1 pack (225g) firm tofu
• vegetable oil for frying (Asians love sesame)
• 1.5 liters of water
• pepper, salt, green onion - to taste

Cooking:

Soak dried shiitake mushrooms in cold water for at least 30 minutes. Wash and clean vegetables. Cut off the white parts of the onion feathers and cut into rings. Grate carrots, as for Korean carrots, if there is no special grater, it doesn’t matter, cut it the way you like. Chop the ginger and garlic very finely.

Pour oil into a saucepan with a thick bottom, heat, fry vegetables. Then pour water and simmer, not bringing to a boil over medium heat for 8 minutes, salt.

Drain water from mushrooms, squeeze and finely chop. Add them to the pot and cook for 15 minutes. Add the noodles, cook the soup until it is half cooked, following the instructions on the package. Then add diced (1cm) tofu, garnish with green onions.

Let's move on to meat soups with mushrooms. Chanterelles themselves are a bit like chicken in texture, so they will be perfectly combined with it.

Ingredients:

• 300 g chicken (1 thigh or 2 legs or breast)
• 1 medium onion
• 1 medium carrot
• 2 potatoes
• 150 g dried chanterelles
• 200g thick sour cream or country cream
• butter and vegetable oil for frying
• 50g noodles
• 1.5 liters of water

Cooking:

Soak the chanterelles in cold water for an hour, then rinse and drain the water. Prepare chicken broth. Remove the bones from the meat and transfer to a bowl.

Fry the onion in butter, chop the chanterelles and, adding vegetable oil to the pan, fry them with onions. Salt, cover and simmer for 10 minutes.

Wash the potatoes, peel, cut into cubes, grate the carrots on a coarse grater. Bring the broth to a boil, cook the potatoes and carrots until the potatoes are soft for about 20 minutes.

Combine all ingredients and cook for another 5 minutes. Before serving, add sour cream or cream.

This dish uses a maximum of hearty ingredients to make it very rich: it's a great lunch after a hard day's physical work. Cooking is multi-stage, beginners should try simpler recipes.

Ingredients:

• 1.5 liters of water or beef broth
• 1kg sauerkraut
• 1 carrot
• parsley root
• 1 bulb
• 1 potato
• 200 g beef
• 1 st. l. flour
• 150 g dried mushrooms
• 3 garlic cloves
• 100 g ham
• 50 g vermicelli
• oil or fat for frying
• herbs, salt, pepper - to taste

Cooking:

Standardly prepared dried mushrooms are poured with boiling water, after 20 minutes we take out and squeeze the mushrooms, cut them smaller. Leave the decoction aside.

Squeeze the cabbage, put it in a thick-bottomed pan, pour 1 cup of broth, add oil or fat and simmer, stirring over medium, then low heat for about an hour (it is convenient to do this in a slow cooker on the “stewing” mode).

Wash and peel vegetables, cut potatoes into cubes, chop onions and carrots. Saute onions and carrots for 2 minutes in a small frying pan, add flour and stir well, fry for another minute.

Combine the rest of the broth with the mushroom broth, bring to a boil and cook the potatoes until half cooked. Add cabbage, vegetable frying and cook until the potatoes are ready, add vermicelli 5 minutes before the end of cooking.

Cut the beef into slices (approximately 1.5x4 cm) and fry it for 15 minutes. Mushrooms cut, fry also 10-15 minutes.

Transfer the cabbage soup in portions into pots, distributing meat and ham, cut into strips, on top of each. Simmer in the oven at 120 degrees for 15-20 minutes until the meat is cooked. Serve with sour cream and herbs.

The most delicate fragrant soup is very easy to cook and is suitable not only for lunch, but also for a romantic dinner, because mushrooms, especially champignons, are well-known aphrodisiacs.

Ingredients:

• 100 g dried champignons (mushroom powder is perfect here)
• 100 g cream 10%
• 500 ml stock
• 1 small onion
• 1 st. l. flour
• 2 tbsp. l. butter
• 30 g small noodles (you can stars)
• vegetable oil for frying
• herbs, salt, pepper - to taste

Cooking:

Prepare mushrooms as described above. Finely chop the onion, fry for 3 minutes, add chopped mushrooms, fry for 15 minutes, then cover and leave on the switched off stove.

On the other burner in a saucepan, melt the butter, add the flour and stir continuously, fry the mixture, gradually pouring 2 tbsp. l. broth. Transfer the mushrooms with onions to a deep saucepan or bowl, add the broth, grind to a thick homogeneous mass with an immersion blender. Combine the mushroom mass with the creamy-flour roast in a saucepan, cook for 5-7 minutes. Add cream, salt, pepper, bring to a boil, add noodles and cook for another 5 minutes.

In mushroom soup, you can put a variety of cereals, legumes and pasta: rice, pearl barley, lentils, oatmeal, pasta, vermicelli. The most fragrant and healthy cereal is buckwheat. Complementing the traditional recipe for mushroom soup with buckwheat with potato dumplings, we get an incomparable texture and aroma.

Ingredients:

• 100 g dried mushrooms (champignons or others)
• buckwheat groats 50 g (pre-cooked)
• 2 liters of water or chicken broth (boil chicken breast with salt, onion and carrots, then remove the vegetables and add the meat to the soup at the end if desired)
• 1 onion or 1 stalk leek
• 1 carrot
• 2 large potatoes
• 1 egg
• 2-4 tablespoons flour
• 30 g gossamer vermicelli
• vegetable oil for frying
• greens, salt, pepper, bay leaf, sour cream - to taste

Cooking:

Pour the washed mushrooms with boiling water. Boil potatoes in their skins and cool, peel, mix with flour and egg, salt and knead a homogeneous dough. Dumplings are conveniently and quickly formed with a teaspoon, immediately put into boiling water. In this case, the dough should be slightly liquid.

Peel onions and carrots, chop finely and fry for 3 minutes, add squeezed and chopped mushrooms. Reduce the fire and fry mushrooms with vegetables

15 minutes. Add mushroom broth, roast, buckwheat, lavrushka, salt and pepper to the dumplings. Cook for 15 minutes, add cobwebs, turn off the fire and let the soup stand on the stove for 5-10 minutes.

Pearls of barley groats ("pearls") are a very nutritious and healthy product. They will enrich the body with phosphorus, improve the digestibility of mushrooms, and barley soup will turn out to be very satisfying. An unusual combination of herbs and spices will make the taste "restaurant".

Ingredients:

• 100-150 g dried mushrooms
• 2.5-3 liters of water (part of it is immediately boiled for pouring mushrooms)
• fresh herbs (celery stalks, dill, parsley)
• spices (black peppercorns, cloves, allspice)
• vegetable oil for frying
• 0.5 tbsp pearl barley
• 1 bulb
• 1 carrot
• 1 white root (parsnip, celery or parsley root)
• salt, pepper to taste

Cooking:

Prepared mushrooms (washed and soaked for 2 hours in cold water, drained) pour boiling water. After 20 minutes, pour the hot mushroom broth into a saucepan, add water.

Cooking tip: when pouring the broth into the pan with a colander, line it with napkins or gauze folded several times to prevent grains of sand from entering the soup. ****

We put a bunch of herbs and spices in a pot of water (for convenience, you can tie the stems with a cotton thread, and put the spices in a metal tea strainer), this will be the basis for the soup. Bring the broth to a boil, meanwhile chop the mushrooms. Add mushrooms to the broth, after boiling, cook for 40 minutes.

Rinse the barley, dry. Heat the oil in a frying pan and place the cereal there, fry over medium heat, stirring for about 5 minutes. Add the cereal to the broth.

Finely chop the onion, carrots - into strips, chop the roots. Fry the vegetables until soft for about 5 minutes. Transfer them to the broth, cook everything together until the mushrooms and barley are ready, at the end, add vermicelli in 5 minutes.

A high-protein dish with a tart aroma of mushrooms, very easy to prepare. The main difficulty is to choose high-quality beef and cook a good broth.

Cooking tip: Beef brisket for a delicious broth should be young and fresh, its bright red color and elasticity will tell about it. In the brisket for the broth, cartilage must also be present. ****

Ingredients:

• 400 g beef brisket
• 2-3 liters of water
• 300 g white or red beans
• 100 g dried boletus
• 2 small onions
• 2-3 small potatoes
• carrot
• 1 tbsp tomato paste
• vegetable oil for frying
• 30 g vermicelli
• herbs, salt, pepper - to taste

Cooking:

Rinse beans and pre-soak in cold water for at least an hour (or better for 4 hours or overnight, so they will cook faster).

Rinse the meat, pour cold water in a deep saucepan and set to boil (it will also take about an hour), periodically removing the foam with a slotted spoon, after boiling, you can add a whole peeled onion and salt. Mushrooms (after washing and soaking for 4 hours) pour hot water for 30 minutes.

Transfer the cooked meat to a bowl to cool, strain the broth and return to the pan. Drain the water from the swollen beans, pour it into the broth, salt and pepper. Prepare vegetable frying from onions, carrots and tomato paste. Peel potatoes, cut into cubes.

Mushrooms cut, then mushroom broth and mushrooms combine with broth. Cut the cooled meat into portions (across the fibers), add to the soup, cook until the beans are fully cooked. Pour the chopped potatoes and fry, cook until the potatoes are ready, add the vermicelli at the very end. Let it brew for 10 minutes.

A super-quick recipe for hikers and campers alike. A warming smoky soup will turn out equally tasty on a wood stove, on a fire in a pot and on a gas burner. Products, of course, are better to dry in the fall for future use, it is very convenient to do this in an electric dryer, or stock up already dried before the event. On a hike, extra grams in a backpack (and minutes of cooking) are useless, so dried vegetables, mushrooms and meat are ideal for travelers.

Ingredients:

• 100 g dried mushrooms finely chopped
• 1.5 liters of water
• 50 g vermicelli
• 50 g mixed dried vegetables (take onion, carrot, tomato, pepper, potato, garlic to taste)
• 150 g cured/dried meat (consider its saltiness)
• dried herbs, salt, pepper - to taste

Cooking:

First of all, boil water on your hearth. While it boils, rinse the mushrooms (just in case) and soak in a small bowl, then pour out the water. Add mushrooms to boiling water, salt and cook for 20 minutes.

Then put the meat in the soup, after 5 minutes add the vegetables, cook everything together for another 10 minutes. At the very end, as usual, put greens and vermicelli.

Dried mushroom platter, champignons or pure white dried mushrooms will perfectly fit into the recipe of this dish. Wine will need fortified sweet, dessert - Marsala, Madera, Prosecco or Sherry. Tomatoes can be taken fresh, but the soup will be tastier with dried ones. Small pasta, such as risoni or stellini, is perfect for soup, you can also replace it with noodles.

Ingredients:

• 100-150g dried mushrooms
• 2 tbsp olive oil
• 1 large garlic clove
• 1 leek
• 1 tbsp tomato paste
• 300g dried tomatoes (or 600g fresh)
• 0.3 st. guilt
• bay leaf 1-2pcs
• dill seeds 0.5 tsp
• 1 l vegetable broth
• 30g fine paste
• olive oil
• salt, white or pink pepper - to taste
• baguette or white bread for croutons

Cooking:

Heat the oil in a heavy bottomed pan, fry the onion for about 5 minutes, season with salt and pepper. Grind the garlic, squeeze the mushrooms and cut (not very finely), add to the vegetables, fry over medium heat for about 10 minutes. Put dill, bay leaf and tomato paste in a saucepan.

Cut the sun-dried tomatoes into 2 more parts (fresh peel and seeds, cut into 2 cm), add to the mushrooms, fry for 5 minutes. After that, pour vegetable broth, mushroom broth into the pan and cover with a lid.

After the soup boils, add wine, cook for another 20 minutes over low heat. Prepare croutons or crackers: dry bread without crusts in a dry hot frying pan with a pounded drop of butter, serve separately.

This diet dish will appeal even to those who are not very fond of zucchini, because thanks to the rich mushroom taste of the soup and a similar texture, the vegetable is not felt at all.

At the stage of adding vegetables with mushrooms to the broth, you can optionally puree the soup with an immersion blender - the excellent taste will not change from this, it will only become even more tender.

Ingredients:

• dried mushrooms 150 g
• zucchini (or zucchini) 200 g
• 1 medium onion
• 1 medium carrot
• hot vegetable broth 1 l
• 1 tbsp flour
• 1 tbsp milk
• 30g vermicelli
• vegetable oil for frying
• greens, salt, pepper, sour cream or white 1% yogurt - to taste

Cooking:

Mushrooms prepare and leave in hot water for 20 minutes. Set the broth aside, squeeze the mushrooms, cut the large ones. Peel and finely chop the vegetables (if we don’t use a blender further, otherwise, you can cut everything in the same way into cubes): onion into cubes, carrots on a coarse grater, zucchini - into small 3mm slices (disguise them as mushrooms). Make fried onions and carrots.

Transfer the mushrooms to the pan, lightly fry for 3-5 minutes, then simmer, stirring, for 20 minutes. Add the zucchini and cook for another 10 minutes, stir in the flour. Add milk, salt and simmer for about 5 minutes over low heat.

Arrange the soup in pots in portions, pour vegetable broth, leaving a couple of cm to the top, and put in the oven, heated to 200 degrees for half an hour. Turn off the stove, add vermicelli to each serving, mix and hold in the oven for 5-10 minutes. Before serving, sprinkle with herbs, add yogurt or sour cream.

A detailed recipe for making an unusual dried mushroom soup with pasta from a famous chef, with many secrets and tricks, will help surprise your dinner guests.

Ingredients:

• 100 g dried porcini mushrooms
• 50 g conchiglioni pasta (large shells)
• 100 g butter
• 2 liters of boiling water
• 3 small potatoes
• 1 carrot
• 1 leek
• 0.5 tsp flour
• dry sherry 1-2 tsp
• vegetable oil for frying

Cooking:

Pour the washed mushrooms with hot water and cook on low heat for 30 minutes. Peel the potatoes, cut into 4 parts and cook separately until tender, salt the water. We also separately set the pasta to boil in salted water.

Cooking tip: potatoes and pasta will cook faster if you add a piece of butter to the water ****

We clean the carrots, cut into circles or figured (using a carving knife). Strain the mushroom broth through a colander. Rinse mushrooms with cold water, let drain. From a leek, take the white-green part of the stem, and finely chop. Melt a little butter in a frying pan, add vegetable oil and fry the onion for 2-3 minutes.

Finely chop the mushrooms and add to the onion, salt, after 10 minutes add a little more butter. Pour flour to the mushrooms, 1 tbsp. mushroom broth and mix well.

Gently move the mushroom broth into a saucepan with a ladle, without shaking the sediment, put it on a boil. At this point, the shells should be ready, rinse them with cold water and leave to drain in a colander. Potatoes are also ready, drain the water and pat dry. Make mashed potatoes and butter.

Add carrots to boiling mushroom broth, coarsely chop the green part of the leek, put in the soup. We stuff the shells with mushrooms and potatoes (3 pieces per serving). Pour some of the broth into the pan and shift the stuffed shells there, heat them under the lid for a couple. Add wine to broth.

Arrange the shells on deep plates and pour over the broth.

Lentils are another tasty and healthy alternative to cereals, or rather legumes in soup. The longest variety in cooking, but the most useful is plate (green).

Ingredients:

• 2 liters of water
• 0.7 st lentils
• 50 g dried mushrooms
• 2 medium potatoes
• 1 carrot
• 1 bulb
• 1 garlic clove
• vegetable oil for frying
• salt, pepper, herbs - to taste

Cooking:

Boil the lentils in salted water following the package directions (15-20 minutes). Peel onions, carrots and garlic, chop, fry for 5-7 minutes, add garlic, mix.

Peel potatoes, cut into slices. Transfer the vegetables to the potatoes, and the prepared mushrooms to the pan with the remaining oil. After 10-15 minutes, when excess water has evaporated from the mushrooms, add them to the soup. Cook for another 10 minutes, salt, pepper, garnish with herbs.

Delicious, satisfying, fragrant, this is how mushroom noodle soup made from dry forest mushrooms can be characterized. It is easy and simple to prepare, and more importantly, it is quite an economical option.

Prepare all the necessary products for mushroom noodles from dried mushrooms. I have an assortment of dried mushrooms, here are porcini, and boletus, and boletus.

We wash the dried mushrooms, fill them with warm water and leave to swell for 2-3 hours.

You can add store-bought noodles to mushroom soup, or you can cook homemade. While the mushrooms are infused, let's do the noodles. I have a lean version and the dough will be without adding eggs. Prepare 200-250 g of sifted flour, 100 ml of warm water, 1 tsp. salt and 1 tbsp. vegetable oil.

Knead the dough, knead well, roll into a ball, wrap in a film and remove for 20 minutes to swell the gluten.

Then cut off a small piece from the dough, roll it thinly with a rolling pin into a pancake, dry it, cut into strips and thinly cut into noodles.

Dry the finished noodles in a hot pan, then it can be stored for future use. It turns out here is such a homemade noodles.

Squeeze prepared mushrooms. Do not pour out the mushroom infusion, you can add it to the soup, but I don’t do this, I cook buckwheat porridge on this infusion, and pour the mushrooms with fresh water.

Pour water into the pan, put the mushrooms and after boiling, cook for 15-20 minutes.

Wash, peel and chop onions and carrots.

Heat the vegetable oil in a frying pan and sauté the onion until transparent, add the carrots, fry for another 5 minutes.

Peel potatoes, cut into strips. Potato is an optional ingredient, but it tastes better with it.

Add potatoes to the pot with mushrooms, cook for 5-7 minutes, then add onions and carrots, salt, bring to a boil, add noodles and cook until tender. Add noodles to your taste, so that it is neither thick nor thin, I added a handful. Let the soup stand.

Sprinkle the finished soup with mushroom seasoning. If not ready, grind dry mushrooms in a mortar and season the soup, the aroma of mushroom noodles from dried mushrooms will be amazing.

Bon appetit!