Make dry mushroom soup at home. With the addition of chanterelles

Today, pureed soups are gaining more and more popularity. Of course, recipe options enough. One of them is hearty mushroom puree soup with dried mushrooms. You can use any mushrooms to taste for the dish.

The recipe for both dishes includes the following ingredients:

• 100 grams of mushrooms;
• carrot;
• bulb;
• 2 liters of water;
• refined oil;
• spices.

To make cream soup dried mushrooms For this recipe, you will need to add a small amount of white sauce.

Soup preparation

To reduce the cooking time of the dish, you must first soak the mushrooms in cold water. Within 2 hours they will soften, and then they can be used.

Transfer prepared mushrooms to a saucepan, pour water and send to cook over medium heat. At this time, peel the potatoes and throw them into boiling water. When the vegetable is cooked, mash it.

Send the boiled mushrooms to the pan and fry in oil. Peel carrots and onions. Finely chop the onion, and grate the carrots. Transfer to mushrooms. Extinguish food by making slow fire, before acquiring a soft structure.

Then put the mixture in a blender and beat. Then connect with mashed potatoes. If necessary, add a little water or milk, season the soup, put it on the fire and bring to a boil.

When serving, ready-made stew can be decorated with herbs.

How to make cream soup

Based on the finished soup-puree, you can make Mushroom cream soup. The recipe for the dish includes flour and milk, from which you need to make white sauce and then slowly pour it into the soup.

To prepare the sauce, fry a spoonful of flour in a pan, adding a little milk. Mix everything well so that no lumps remain.

So that the soup has a more delicate texture, in already ready meal you need to put grated cheese.

It is nutritious and fragrant food Good for everyday menu.

Chowder with dried chanterelles

The recipe for puree soup includes the following products:

• 250 ml of broth;
• 250 ml cream;
• 2 potatoes;
• half a glass of dried mushrooms;
• lean little;
• spices.

Put the chanterelles into the pre-cooked broth and leave them in it for about an hour.

The broth can be prepared with vegetables or meat.

When the set time has passed, the pan should be sent to the fire. Then peel the potatoes, cut them into medium cubes and transfer to the chanterelles. Boil.

Next, peel and chop the onion. Heat oil in a frying pan, add onion. Roast before purchase golden brown on medium fire. Then transfer the onion to the bowl. Cook the stew until the potatoes are soft. Fire should be medium.

After the potatoes are ready, slowly pour in the cream. Add salt, pepper. Using a blender, beat all the ingredients into a homogeneous mass. Then return the soup to the fire and bring to a boil.

Dried mushroom soup is ready to eat.

Mushroom cream soup

The soup recipe includes the following ingredients:

• 500 grams of mushrooms;
• liter of water;
• bulb;
• carrot;
• 3 potatoes;
• half a liter of 10% cream;
• butter;
• spices.

Initially, rinse and soak the mushrooms for 2 hours. Then they need to be boiled for half an hour. Pour the resulting mushroom broth into a container. Mushrooms must be cold.

Peel the potatoes, chop them randomly, send them to cook, adding salt to the water. Chop the onion into small cubes, fry butter. Cut the carrot into circles and send it to the onion. Fry for about 5 minutes. Then you need to throw in the mushrooms, fry everything together for 5 minutes.

After the potatoes are ready, pour the broth from it into a container. Make mashed potatoes. Add cream to it, mix well. Then you need to dilute the puree using mushroom and potato broth. The consistency should resemble kefir.

Grind fried mushrooms, onions and carrots through a meat grinder or use a blender. Combine with puree. Send the soup to the fire, the mixture should boil. Make a slow fire, cook the soup for 5 minutes. Put salt, pepper. Cover with a lid and let it brew for 30 minutes.

Dry mushroom dish is ready.

Mushroom soup with porcini mushrooms

The soup recipe includes the following ingredients:

• 40 grams of dried white mushrooms;
• 300 grams of potatoes;
• liter of water;
• vegetable oil;
• a tablespoon of flour;
• salt.

First you need to soak the mushrooms, leaving for 2 hours.

When using purchased mushrooms, it is better to rinse them several times, catching them out of the water with your hand, since such mushrooms always leave a residue.

Ready soaked specimens should be soft. They need to be transferred to a saucepan and put to boil. Be sure to remove the resulting foam, there may be debris.

While the broth is cooking, you can peel and cut the potatoes. Send it to the pan, cook with mushrooms. While cooking potatoes, fish out a couple of mushrooms from the pan and chop them finely. Then fry in oil, seasoned with salt. Fry until it smells strongly of fried mushrooms. After that, they need to be removed from the pan, leaving the oil. Thanks to this method, the smell of the finished dish is enhanced.

Add flour to the remaining butter, fry until golden brown. Gradually introduce the broth from the pot with the cooking soup. You should get a homogeneous mixture. Next, make mashed potatoes and mushrooms. Pour in the prepared thickener, salt. Send to the fire and let it boil.

In the meantime, grind 5 grams of the dried product. Remove the soup from the heat and add the mushroom crumbs to it, mix. The dish should stand for 5 minutes before serving.

When serving, season the soup with prepared fried mushrooms.

There is nothing difficult in preparing such cream soups from dried porcini and other types of mushrooms. The main thing is to follow the proposed recipe.

Many people like creamy mushroom soups, but most housewives cook them from fresh or frozen mushrooms. Dishes from forest mushrooms more fragrant, but fresh mushrooms, honey mushrooms and chanterelles are not available all year round. Not all culinary specialists know that you can make soup puree from dried mushrooms. It turns out to be no less tender than cooked from fresh ones, it looks just as appetizing, it smells even more seductive. If you prepare the main ingredient in advance, it will take very little time to cook this first dish.

Cooking features

Soup puree from dried mushrooms is prepared according to the same principle as from fresh mushrooms, but the technology of its preparation has several specific features.

• Not all dried mushrooms are suitable for making mashed soup. It is safe to use porcini mushrooms, chanterelles, mushrooms or the same champignons for this purpose.
• Dried mushrooms need preliminary preparation. They need to be rinsed and refilled. clean water so that they swell and return to their original shape and volume. This takes at least 2 hours.
• It is better not to pour out the liquid in which the mushrooms were soaked, but to use it for making soup, filtering and bringing clean water or broth to the required volume.
• When preparing soup puree from dried mushrooms, you should not grind them all with a blender. Some cooked or fried mushrooms can be cut and added to ready soup. So it will be even tastier and more appetizing.
• If mushrooms or vegetables are fried before cooking the soup, it will acquire a different taste.
• Creamy notes to the dish allow you to add cream and cheese, which are added to the soup at the end of its preparation. A similar effect can be obtained if you season the soup with sour cream before serving it to the table.
• When cooking mushrooms, foam may form on the surface of the soup. It definitely needs to be removed. It's convenient to do special spoon or a noisemaker.
• To give the soup a creamy consistency, the products are ground with a blender. Using an immersion blender allows you to puree soup right in the pot. When using this device, it is important to observe safety precautions so as not to get burned by splashes. The blender must not be left on while dipping into and out of the soup. The pan should be deep - this will prevent splashing.
• After grinding the ingredients with a blender or additional introduction of any product, even if it fresh herbs, the dish must be brought to a boil, and it is better to boil for 2 minutes. Otherwise, the soup may spoil quickly.

You can serve soup puree from dried mushrooms with croutons or fresh herbs, spreading them on plates immediately before serving the dish. If you serve mushroom soup with store-bought croutons, give preference to products with a neutral smell or mushroom flavor. Wheat croutons for cream soup are better than rye ones.

Dried Mushroom Soup with Cream

• dried mushrooms (any or assorted) - 50 g;
• water (excluding soaking costs) - 1 l;
• potatoes - 0.4 kg;
• carrots - 100 g;
• onions - 100 g;
• butter - 40 g;
• drinking cream - 0.5 l;
• salt, spices - to taste.

Cooking method:

• Rinse mushrooms, cover with cool water. Wait 3-4 hours until they regain their shape.
• Cut the mushrooms into small pieces, put in a saucepan.
• Fill with clean water mixed with the filtered liquid in which the mushrooms were soaked.
• Put on the stove and bring to a boil.
• When the water boils, add peeled and diced potatoes, cook for 15 minutes over low heat.
• Peel the onion, chop finely.
• Scrape the carrots, wash them and dry them with a paper towel. Finely chop or chop on a coarse grater.
• Melt butter in a deep frying pan, add onions and carrots. Saute vegetables until soft, transfer to a saucepan with boiling soup.
• Boil for 10 more minutes.
• Remove the saucepan from the heat. Using an immersion or regular blender, puree the contents of the pot.
• Add salt, spices, pour in cream.
• Return the pot to the fire. While stirring, bring the soup to a boil.

Serve the soup with wheat croutons. You can add fresh herbs. Some decorate the dish with whipped cream (unsweetened).

Dried porcini mushroom soup

• dried porcini mushrooms - 40 g;
• potatoes - 0.4 kg;
• water - 1 l;
• flour - 20 g;
• vegetable oil- 40 ml;
• salt, spices - to taste.

Cooking method:

• Pour mushrooms cold water, leave for 2-3 hours.
• Rinse the mushrooms well, put in a saucepan, fill with clean water, put on fire.
• Simmer for 15 minutes after boiling. When the water boils, foam forms on the surface, it must be removed with a slotted spoon.
• After the specified time, remove 3-4 mushrooms from the pan, leave the rest to cook further.
• Peel the potatoes, cut into small cubes, put in a saucepan where the soup is cooked. Cook until it becomes soft.
• When the mushrooms taken out of the broth have cooled, cut them into medium-sized pieces and fry in vegetable oil using 20 ml of this product.
• In a clean frying pan, heat the remaining oil, fry the flour in it until a caramel shade, dilute with a ladle of broth.
• Grind the contents of the pan until smooth, add salt and spices, bring the soup to a boil.
• Pour in the sauce, whisking the soup with a whisk until there are no lumps. Wait for it to boil again and boil for 2 minutes, stirring occasionally. Remove from fire.

When serving soup to the table, put a spoonful in each plate fried mushrooms, they will enhance the aroma of the dish, improve its taste and appearance. If you do not fast and do not adhere to the principles of vegetarian nutrition, you can fry mushrooms in butter, it will be even tastier.

Dried chanterelle soup with cream and cheese

• dried chanterelles - 20-30 g;
• mushroom or vegetable broth- 0.5 l;
• cream or milk - 0.25 l;
• potatoes - 0.2 kg;
• onions - 100 g;
• butter - 20 g;
• cream cheese - 50 g;
• salt, spices - to taste.

Cooking method:

• Wash the chanterelles well.
• Prepare the broth, put the mushrooms in it, leave for 1.5 hours.
• Put the pan on the stove and simmer the mushrooms over low heat for 15 minutes.
• Peel the potatoes, cut into medium-sized pieces of arbitrary shape, put in a pan with chanterelles. Boil until potatoes are soft.
• Free the onion from the husk, cut into medium-sized pieces.
• Melt the butter in a frying pan, put the onion pieces in it and fry until soft.
• Put the onion in the soup, cook for 5 minutes.
• Blend the contents of the pot with an immersion blender.
• Add cream or milk, boil for 10 seconds.

Divide cream cheese into small pieces and put each on a plate. By the same principle, you can cook soup puree from mushrooms and other dried mushrooms.

Dried mushroom soup is not much more difficult to prepare than fresh or frozen. The difference lies in the need to pre-soak the main ingredient in order for the mushrooms to restore their original shape. Especially gentle cream soup from dried mushrooms is obtained if cream is used in its preparation, but also lean options dishes have their fans.

Mushrooms - unique gift nature: protein, vitamins B, A, PP, D, lecithin, fiber, essential oils, minimum calorie content. There are an incredible variety of recipes with these "forest dwellers" - from traditional to original. Mushrooms are dried, salted, marinated, stewed, baked, steamed. And what wonderful first courses! They fit perfectly into the system proper nutrition: low-calorie, but giving a feeling of prolonged satiety. Mushroom cream soup from porcini mushrooms - a recipe that is ideal for supporters of pp and healthy lifestyle life.

However, other people, as practice shows, do not remain indifferent. Delicious, fragrant, healthy and diet lunch with such a soup is guaranteed! I have 2 options for mushroom cream soup in my favorites - from fresh and dried whites.

Which recipe to choose

Whites bought or collected in the forest must be processed as soon as possible: sorted out, cleaned of debris, washed in running water. If there are more mushrooms than required by the recipe, it is easy to freeze the excess in the chamber and use it later, defrosting it, like ordinary fresh ones.

What else is good about white mushrooms - you don’t need to boil them for a long time in several waters, thoroughly wash the sand - just pour boiling water over it, wait for it to cool, rinse and you can cook at least mushroom cream soup from porcini mushrooms, at least any other dish.

By the way, these pureed soups can be prepared not only from white mushrooms - champignons, chanterelles and any other mushrooms are also suitable. But only real forest mushrooms will give a breathtaking aroma.

Fresh porcini mushroom soup

Cream soup of porcini mushrooms according to this recipe is prepared without cream, but tender creamy taste will be clearly felt, since the recipe contains milk with a low percentage of fat content.

Milk only emphasizes the unique taste and aroma of mushrooms.

Calorie soup-puree in milk with mushrooms - only 30 kcal per 100 g! That is, in a serving - no more than 100 kcal!

Ingredients

• mushrooms - 700 g
• water - 1 tbsp.
• milk - 1 tbsp.
• onion and carrot (small) - 1 pc.
• pepper, salt - to taste
• greens - optional.

Cooking

1. Before preparing the soup puree from porcini mushrooms, they need to be poured with boiling water for 15-20 minutes, the water is drained, and the porcini are squeezed out. After the mushrooms, cut into slices. Fill with water.
2. Put the whole onion and carrot in a saucepan with mushrooms. Cook after boiling for 15-20 minutes, reducing the heat.
3. We boil milk.
4. Carefully remove the onion and carrot from the broth.
5. Set aside a few slices of mushrooms to decorate the dish in plates.
6. Whip the broth with mushrooms in a blender until puree.
7. Pouring milk into puree, dilute to the desired density. Add salt and pepper.
8. Serve sprinkled with herbs, with homemade croutons from rye bread or rye bread. Bon appetit!

You can cook this soup puree from frozen porcini mushrooms, we use the same recipe. Defrost the whites a little before cooking.

Instead of milk, you can pour 100 grams into hot mashed potatoes grated cheese(low-fat) - you get a richer and thicker dish.

We cook soup-puree of dried whites in a cartoon

How to cook cream soup from dried porcini mushrooms?

It is easier and more convenient to cook this soup in a slow cooker!

By the way, dry mushroom soup is more aromatic than fresh mushrooms.

We take young potatoes for this first course (it contains fewer calories and carbohydrates), that is, it will be more balanced.

What you need

• dried mushrooms - 200 g
• small carrots - 1 pc.
• medium potatoes - 4 pcs.
• small onion - 1 pc.
• water - 2 tbsp.
• salt, spices - to taste
• low fat cheese - 50 g
• greens (parsley, dill)

How to cook

1. Soak in advance hot water dried mushrooms for at least 2 hours. Drain water from them. If you pour cold milk for the whole night, then by morning the mushrooms turn out to be generally fresh.!
2. Finely chop the onion and carrot. We allow in a pan (preferably with a non-stick coating) or a saucepan with 1-2 tablespoons of water.
3. Cut the caps and legs into slices.
4. Put mushrooms, onions, carrots, potatoes in a multicooker bowl. We pour water.
5. We set the "Soup" mode (or for 1 hour to "Stew", depending on the model).
6. Beat the prepared vegetables until smooth, transferring them to a blender, gradually adding the broth. Add salt and pepper to taste (other spices optional).
7. We lay out the soup-puree from dried porcini mushrooms in broths. Sprinkle with herbs and grated cheese. Bon appetit!

• In the refrigerator, mushrooms should be stored after picking or buying not in a plastic bag, but in a glass or ceramic dishes. And no more than 5-6 hours!
• Dried mushrooms are stored in a dark, dry cool place V glass jar or canvas bag.
• Puree white soups are best cooked at one time in a small amount. After heating, they are no longer so tasty and fragrant!
• Doctors do not recommend giving mushroom dishes children up to 7-10 years old. Children at this age do not yet produce an enzyme that can digest fiber - fungin.

Many housewives are faced with the fact that fresh mushrooms I don’t have it on hand, but I really want to cook a soup with a characteristic aroma and taste. What to do in such a situation - to run headlong to the store and look for the missing component? In fact, this is superfluous, check the bins - perhaps they were lying around somewhere dried mushrooms They are the ones who will come to the rescue. And how to cook delicious stew from dried mushrooms in your own kitchen at home, you will learn from our detailed recipes. For clarity, we have prepared a photo.

Dried mushroom soup

Ingredients

Servings: - +

• dried porcini mushrooms (or champignons)70 g
• potato 2 pcs.
• bulb onions 1 PC.
• sour cream 95 g
• sunflower oil10 g
• water 3 glasses
• salt to taste
• black ground pepper taste

per serving

Calories: 145 kcal

Proteins: 5.6 g

Fats: 6.2 g

Carbohydrates: 16.7 g

60 min. Video recipe Print

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Posh! Gotta fix it

Advice: if you want to surprise your guests, you can serve a stew in a bread plate. To do this, cut a crumb out of a round loaf and pour soup into it. Garnish with sour cream and herbs on top. Such a presentation will bring not only aesthetic pleasure, but will also be remembered by you and your guests for a long time.

Cream soup of dried mushrooms with cream

Cooking time: 1 hour

Servings: 12

Energy value

• caloric content - 177.9 kcal;
• fats - 8.1;
• proteins - 8.5;
• carbohydrates - 17.8.

Ingredients

• dried mushrooms - 200 g;
• potatoes - 5 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• cream 20% - 150 ml;
• processed cheese - 100 g;
• butter - 50 g;
• water - 1.5 l;
• parsley - 3 sprigs;
• salt - to taste;
• ground black pepper - to taste.

Step by step cooking

1. Dried mushrooms must be soaked in cold water for 3 hours in advance. After that, put them on the fire and cook for 30 minutes.
2. Following this, we need to strain the resulting broth, remove the mushrooms from it and squeeze them out of excess moisture.
3. Add to a concentrated decoction of water to dilute a little, and put on medium fire. While the broth is warming up, clean and wash the vegetables. Cut carrots and potatoes into small cubes and send them to the pan.
4. Finely chop the onion and sauté it in butter for 2 minutes. small fire. After that, add the mushrooms, fry, not forgetting to stir, for 7 minutes.
5. When the vegetables are almost ready, we send pre-fried mushrooms and onions to them. We give the stew to boil and gently interrupt everything into a homogeneous aromatic mass using a blender. Let the soup cook for another 10 minutes.
6. At this time, three on the middle grater is our processed cheese and we begin to gradually introduce it into the soup along with cream (to make it thicker, it is advisable to use the product with big amount percent and do not replace with milk). Bring to a boil, season with spices and leave to cook for another 5 minutes.

Our hearty creamy mushroom soup is ready, remove it from the heat and sprinkle with pre-chopped herbs. Gotta fix it

Calories: Not specified
Cooking time: Not indicated

If you like mushrooms, then I suggest you prepare a soup of mashed porcini mushrooms dried with cream. Dry mushroom soup can be prepared all year round. White mushrooms are especially tasty. For soup, I recommend choosing clean, large, dry plates. white fungus without dark spots. Mushrooms should not crumble into dust. The aroma of quality mushrooms begins to spread when you open the jar. You can take any processed cheese, but the variety with the addition of mushrooms will be the most suitable. I also want to draw your attention to.



You will need (for 2.5-3 liters):

- dried white mushrooms - 150 grams,
- large potatoes - 2 pieces,
- onion - 1 piece,
- processed cheese - 1 piece,
- cream fat content 30% - 150 grams,
- Bay leaf- 1 piece,
- allspice - 2-3 peas,
- vegetable oil - 1-2 tablespoons.

Recipe with photo step by step:

Soak mushrooms overnight in cold water.




In the morning, rinse the mushrooms thoroughly and carefully inspect so that there are no residues of sand and dirt.
Dip the mushrooms in a saucepan, cover with cold water, add a clove of garlic. Cook for 30-40 minutes over low heat.




Peel and cut the potatoes into cubes and add to the soup, cook for 10 minutes.




Finely chop the onion.






Heat oil in a frying pan, add onion and fry until light golden color. Add fried onions to soup. Put allspice and bay leaf. Boil 4 minutes.




Cut the processed cheese randomly, dip into the soup and bring to a boil.




Remove bay leaf and allspice. Blend the soup in a blender until smooth. Salt, pepper.




Pour in the cream, stir, bring to a boil. Remove from heat and pour into bowls.
On top you can put greens or homemade garlic croutons. Decorate with cream. Serve with black bread. I'm sure you'll love this one too.






Mushroom soup is very thick. If desired, it can be diluted with milk.

Adviсe:

If in a hurry - soak dry mushrooms hot water and in an hour you can cook them.
- For the convenience of whipping, you can separate the thick soup from the broth with a colander and chop it with a blender. Then add the remaining broth and continue cooking according to the recipe.
- For festive serving, you can use serving in a bread pot. Cut off the top of the roll, remove the pulp and pour in a serving of soup. Cover with bread lid.
- It is best to season the soup with freshly ground pepper.