How to make dried mushroom soup

Mushroom soup is a frequent treat on the Russian table. Still, in the summer, every good housewife makes blanks from healthy and tasty mushrooms. Often, mushroom soup in winter is a delicious reminder of a fragrant summer. But many housewives admit that dried mushroom soup is much more rich and rich. That is why, even in summer, not fresh, but dried mushrooms are used for mushroom soup. If you cook such a soup correctly, you can literally amaze guests with your culinary masterpiece. In addition, mushroom soup is not only an insanely delicious dish, its preparation does not take much time and effort.

classic mushroom soup recipe

Each housewife has her own recipe for a unique mushroom soup. However, there is a traditional dish that has a classic recipe. Subsequently, it can be changed, depending on taste and preferences.

1. White mushrooms make a light soup. But for mushroom soup, boletus and boletus are most often taken - they give a good fat and a dark saturated color.
2. A good handful of mushrooms should be thoroughly washed and soaked in boiling water for 1.5-2 hours. This will make the mushrooms soft and pliable.
3. At this time, you need to prepare the vegetables. Chop the onion, grate large carrots, finely chop half of the frozen bell pepper (you can without it). Pour vegetable oil into a frying pan and fry vegetables in it over low heat. Instead of vegetable oil, you can use butter - it will give the soup a more delicate taste and mild aroma. Fry vegetables until golden brown and soft.
4. Prepare the potatoes ahead of time. 2-3 medium-sized potatoes, peeled and cut into 1-1.5 cm cubes.
5. Mushrooms need to be removed from the water, cut into small pieces. Do not grind the mushroom too much - it should be felt on the teeth, and not turn into porridge.
6. It's time to put a pot of water on the fire. If you have meat broth ready, use it. The soup will turn out more rich and satisfying. If you want to cook a dietary mushroom soup, just use water.
7. Some housewives add mushrooms to the pot with the water in which they were infused. In this case, the color of the broth will be dark. If you want to make a light transparent soup, fill in only clean water, without using the one in which the mushrooms settled.
8. Bring the mushrooms to a boil and lower the heat. After 30 minutes, when you feel a clear mushroom taste and aroma, add potatoes to the broth.
9. When the potatoes are cooked, add the fried vegetables to the broth and cook for about 20 minutes.
10. 5 minutes before the readiness of the broth must be seasoned. Of the mandatory spices - salt, peppercorns or ground. Basil, sage, suneli hops can be added to taste. Be careful with the bay leaf - its excess will kill the taste of the mushrooms. In general, mushroom soup should be seasoned with care. If the mushrooms are good, such a dish requires nothing but pepper and salt.

Mushroom soup can be served with herbs - dill, green onions, parsley, cilantro. In addition, in each plate you need to put a spoonful of sour cream, kefir or yogurt. The fermented milk product gives the mushroom soup a special deep taste.

If you like thicker soups, add a handful of thin noodles or a little barley cooked separately to the broth five minutes before it is ready. You can add thickness to the soup with wheat flour. Add a couple of tablespoons to the skillet with the vegetables to make the soup slightly cloudy and creamy.

This is a recipe for a dietary mushroom soup that will appeal not only to you, but also to your children. To prepare it, you need a chicken or parts of it. Don't use chicken breasts - they are very lean and won't add much to the broth.

Pour water over chicken and bring to a boil. If you want to get a dietary dish, we drain the first water, cook the broth on the second water. Separately, boil porcini mushrooms in a small bowl until tender. In a frying pan, fry finely grated carrots, chopped onion. Take out the chicken and cut it into small pieces. After that, return the pieces back to the broth, add chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes so that all the ingredients are saturated with each other. Add salt and pepper to the soup. The dish turned out to be so light that it can be safely offered to a sick person. At the same time, the soup turns out to be quite satisfying due to the large amount of protein found in meat and mushrooms.

Mushroom hodgepodge

We will prepare a hodgepodge from champignons or porcini mushrooms. They need to be washed and put in a pan. Pour the mushrooms with water and put them to boil. Add a whole head of onion to the pan for flavor. Separately, in a pan, you need to fry the onion with tomato paste. When the mushrooms are cooked, the water is drained, the mushrooms are cut into small pieces. In a saucepan with pre-prepared meat broth, you need to put mushrooms, tomato onions, finely chopped pickled cucumbers without skins, small capers. Boil all ingredients for about 30 minutes so that they are well soaked. Don't forget to season the hodgepodge with salt, pepper and bay leaf. When serving, the soup is decorated with parsley, a slice of lemon, a couple of olives and a spoonful of sour cream are added to each bowl.

Lean mushroom soup with beans

This soup is good for fasting. There is a lot of protein in beans and mushrooms, so these products may well replace meat. To prepare such a dish, you need to soak the beans overnight in advance, and boil them until tender in the morning. Saute finely chopped onion, grated carrots and thin slices of celery in a heavy-bottomed saucepan. When the vegetables are soft, add dried mushrooms to them. After 10-20 minutes, pour water into the pan and leave to cook for about an hour. Then add potatoes to the soup. When the potatoes are cooked, add the finished beans, salt and spices. Garnish the soup with finely chopped dill.

In a small cauldron or pan with a thick bottom, fry finely chopped pieces of pork (about 300 grams). You can use other meat, but then the soup is not so satisfying and rich. Add chopped onion and quite a bit of carrots to the meat. Pour the fried meat with vegetables with water and let it boil. After boiling, remove the foam from the broth. Simmer the broth for about two hours to make the meat very soft. Soak the chanterelles in boiling water for a couple of hours in advance. Drain the mushrooms in a colander and chop them. When the meat is ready, add the mushrooms to the cauldron. Boil them until fully cooked. Five minutes before the end of cooking, season the soup with spices, add a little melted cheese and a handful of oatmeal. Mushroom stew with meat is incredibly appetizing and fragrant. Oatmeal adds thickness to the soup, and melted cheese gives a special languid flavor.

Pea soup with champignons

Fry pieces of meat in a frying pan, add chopped onions and grated carrots. For beauty, you can add grated tomato. Transfer the contents of the skillet to a pot of boiling water. Add peas to the boiling broth, and when it is half ready, throw in the chopped and washed dried champignons. 15 minutes before cooking, you can add potatoes - if desired. Season the soup with bay leaves, salt and ground black pepper. This hearty and tasty dish will decorate any table.

Mushroom soup with eggs

This unusual recipe for mushroom soup will certainly appeal to you if you are tired of the traditional recipes for preparing this dish. For such a delicacy, we need a rich meat broth, three eggs, wine, spices and mushrooms (porcini mushrooms are best for this recipe). Pour the washed and cut into several slices mushrooms into the meat broth and let them boil well. When the mushrooms become soft, add a dessert spoon of wine and a teaspoon of salt to the broth. Don't forget the salt and pepper. Pepper needs to be added a little more than usual. Separately, beat the eggs and add them in a thin stream to the boiling broth. This soup is served with sour cream and herbs. Wine gives the dish a special astringency, while sugar and salt make the taste unusual.

Mushroom soups are a real storehouse of domestic cuisine. Recipes can be changed by adding cereals, pasta, various vegetables and spices. One thing remains unchanged - the deep taste of rich mushroom broth. Make dried mushroom soup to spice up your winter diet!

Video: how to soak dry mushrooms for mushroom soup