Dried porcini mushroom soup recipe. Features and secrets of cooking delicious rich soups from dried mushrooms

Dried porcini mushrooms can be bought all year round. Compared to fresh, dried ones create a much richer flavor when boiled in vegetable broth. And only such an ingredient will allow the use of "mushroom dust" - a universal component for an unforgettably delicious soup.

Let's choose good mushrooms when buying. Their true signs:

• The thickness is at least 5 mm (too thin mushroom crumbles when broken, it falls apart in the broth, adding unappetizing turbidity).
• Moisture: a well-dried mushroom both breaks and bends. Retained elasticity is the key to a pleasant sensation from the soup. If the mushroom cracks with dust, it is overdried and will be bitter in the broth. If the mushroom stretches and cannot break, it is not dry. In soup, this ingredient will be slimy and rubbery.
• Color - flesh-white or light yellow, solid, saturated, without spots and stripes.

Cooking the Perfect Mushroom Soup

We need simple products:

• Dried white mushrooms - 200 grams
• Mushroom infusion - 200 ml (obtained after soaking the mushrooms)
• Water for soup - 2.5 l
• Butter - 30 grams
• Sunflower oil - 50 ml
• Onion - 1 pc. medium size
• Garlic - 2-3 cloves
• Wheat flour of the highest grade - 3 tbsp. spoons
• Cream (18-20% fat) - 125 ml
• Salt - 1 teaspoon
• Ground black pepper - 2-3 pinches
• Sprig of parsley or thyme, for garnish when serving
• For vegetable broth: 1 carrot and 1 medium-sized onion, a piece of celery root (about 100 g), thyme (2 sprigs), bay leaf (2-3 pcs.), Parsley (2 sprigs), black peppercorns (3 pcs.).

What are we doing:

Secret number 1. For a delicious rich soup, the proportion of dried porcini mushrooms and water is 1 cup of broken mushrooms per 3 liters of water. If measured in grams, then this is about 70 grams of mushrooms.

Secret number 2. Be sure to wash the mushrooms - 2-3 times in running water, putting them in a colander. Remember, according to technology, mushrooms are not washed before drying, no matter where they are dried.

Secret number 3. Soak mushrooms before cooking. This will return the elastic texture to the mushrooms, and the water will turn into a mushroom infusion - a valuable ingredient when cooking from dried mushrooms. In addition, the soaked mushroom is cooked as much as 2 times faster (!)

The proportion of soaking is 1 cup of mushrooms to 2 cups of water. Water temperature: so that the hand does not feel the contrast, neither cold nor hot. Soaking time - 30 minutes. We press the mushrooms with a plate so that they do not float.

Secret number 4. We take out the mushrooms after soaking with a slotted spoon.

We filter the water in which the mushrooms were soaked through 2 layers of gauze (in extreme cases, a very fine sieve). Mushroom infusion is ready!

Secret number 5. Cooking vegetable broth - the base for mushroom soup from dried mushrooms. The main advice is to char the onion. To do this, remove only the top layer of dry husks from the onion, cut the vegetable in half and heat it, like on a grill, in a well-heated non-stick frying pan without oil. Look at the photo, we lay the onion cut down and fry for 2-3 minutes:

We should get - caramelized toasty cut (no burnt!)

We clean and cut carrots and celery, as usual - into large pieces of 3-4 cm.

We heat water (2.5 l) and throw in the root crops, half the onion and greens and pepper. Cook the broth over low heat, the lid is closed (!) - about 30 minutes.

Secret number 6. Roasting mushrooms with vegetables and flour before being sent to the broth on a mixture of oils - butter and vegetable. We cut the onion into a small cube. Heat vegetable oil and butter in a frying pan - 2 tbsp. spoons and 50 grams (cut into pieces). All oil should melt.

First we send the onion for frying - 2-3 minutes until translucent.

Dried mushrooms have already lain in the water for half an hour. We cut half of the mushrooms into a small cube (5 mm), and the second half into 2-3 cm cubes. We send the slices to the pan, where the onions are fried.

We press the garlic for ease of cutting into small cubes and carefully chop with a knife. Add it to the pan at the moment when all the moisture has already evaporated.

We add flour to the frying, which will thicken our soup. We fry, stir so that there are no lumps for 2 minutes and remove from heat.

We check the broth: it turned out beautiful and transparent. We remove vegetables from it, but leave the pan on fire.

Secret number 7. First, we will make some broth with frying, and add this mixture to the pan. We collect 2 ladles of broth and send it to the frying pan.

Mix thoroughly and only then pour this mass into a saucepan with broth. We cook until boiling.

Secret number 8. It's time to add mushroom infusion to the soup - 1 cup per our pan (3 l). As soon as the soup boils, we fasten the fire to a minimum and cover with a lid (!). The soup will simmer covered for about 30 minutes.

Secret number 9. When to salt soup from dried porcini mushrooms:

• The first time at the beginning of cooking - ½ teaspoon;
• The second time - at the very end of cooking (the second half of a teaspoon).

Secret number 10. The highlight of our recipe is mushroom dust. While the soup is cooking, there is just time to cook it. This seasoning is perfect for other dishes, and our soup will make it amazingly tasty.

How to cook mushroom dust

We bought the right not overdried mushrooms, which retained their elasticity. For seasoning, dry them in the oven at 100 degrees for 7-10 minutes. Pour half a glass (30-35 grams) of broken mushrooms onto a baking sheet and put in a preheated oven. The mushrooms will become very dry and will easily crumble to dust when rubbed between the palms.

We will use a blender and grind the dried mushrooms as much as possible with the addition of salt (1/2 teaspoon) and black pepper (1/3 teaspoon).

Nature gave us a unique product - mushrooms. You can cook mushroom soup from dried mushrooms from these wonderful gifts of the forest, fry them with potatoes, stew them in sour cream, and every time you will get an invariably delicious and refined dish.
Preparing dried mushrooms for soup and other dishes is not difficult. The prepared crop is laid out on parchment paper and sent to the oven, heated to 60-80 degrees C. It is advisable to turn on the ventilation, or open the door slightly.

You can cook dried mushrooms in a more traditional way. After carefully cleaning them of debris, they are cut into plates and strung on a harsh thread. Then hang in a dry, well-ventilated place, a closet or attic is ideal.

Rules for preparing broths from dried mushrooms

Cooking broth from dried mushrooms is a little more difficult than from meat or vegetables. It should be borne in mind that it turns out to be more saturated in taste, so it should not be especially interrupted with spices.
A delicious broth will be obtained with the addition of mushroom powder; for this, the dried fruits of the forest must be ground in a coffee grinder and used as a seasoning. This ingredient can be supplemented with almost any recipe, both meat and vegetable.


Mushroom broth most often turns out to be dark, this is a feature of some species, such as boletus and boletus. If you need to get a clear soup - boil the mushrooms until cooked, drain the water, squeeze and add to the vegetables in finished form.


There are quite a few options for broths with dried mushrooms. There are simple dressing soups, you can cook soup with mashed dried mushrooms, or cook an exotic Chinese soup with shiitake and noodles. Choose any option, please yourself and loved ones.

Simple mushroom soup

Soup from dried mushrooms with potatoes is very simple and fairly quick to prepare, even an inexperienced hostess can handle it. The ingredients are designed for 2 liters of water.

Taste Info Hot soups / Mushroom soup

Ingredients

• Raw potatoes - 150-200 g;
• Carrots - 80-100 g;
• White dried mushrooms - 20-30 g;
• White onion - 50-60 g;
• Salt, bay leaves, black peppercorns.

How to cook dried mushroom soup with potatoes

Before cooking, mushrooms must be soaked for at least 2 hours, then squeeze them and cut into pieces;
Put the mushrooms in a pot of water, simmer for 30 minutes;
Peel potatoes, carrots and onions and cut into cubes;
If desired, onions and carrots can be pre-poured in vegetable oil;
Put potatoes to the mushrooms, then onions with carrots, how much to cook depends on the type of potato;
When the soup is almost ready, salt it and add spices;
Serve hot with fresh herbs.

Mushroom noodle soup

Soup with pasta can be cooked not only in chicken broth. If you are fasting, then you will certainly need a recipe for dried mushroom soup with vermicelli. The layout is designed for 2 liters of mushroom broth.

Ingredients:

• Dried champignons - 30 g;
• White onion - 1 pc.;
• Medium-sized carrots - 1 pc.;
• Homemade noodles - 100-130 g;
• Bay leaves, salt, ground pepper and peas;
• Refined vegetable oil for frying.

Cooking:

Soak dried mushrooms in boiling water for 30 minutes;
While the mushrooms are soaking, boil the noodles in salted water, put them in a colander;
Peel carrots and white onions;
Finely chop the onion, and rub the carrots on a medium grater;
Fry onions and carrots in vegetable oil;
Put the pot with the soaked champignons on the stove and cook them for 30 minutes, then dip the fried vegetables into the broth, add salt and seasonings;
Ladle into bowls and place in each serving of cooked noodles.

Diet soup with chicken and porcini mushrooms

Chicken soup with dried mushrooms is not only tasty, but also dietary. It turns out low-calorie, but thanks to meat and porcini mushrooms - very full.

Ingredients for 2 servings:

• Chicken breast fillet - 150-200 g;
• Dried white mushrooms - 15-20 g;
• Medium-sized carrots - 1 pc.;
• Parsley root - 30 g;
• Salt, herbs.

Cooking:

Boil porcini mushrooms for 30-40 minutes, then drain the broth, dry them and cut them;
Cut the chicken fillet into small pieces and fill them with 1.5 liters of cold water, put on the stove;
When the broth boils, add porcini mushrooms to it, cook for 15 minutes;
Add peeled and chopped carrot and parsley roots to the broth, cook for another 10 minutes, salt at the end.
Serve sprinkled with herbs.

sunki apur

From mushrooms you can cook a delicious dish - dried mushroom soup with rice, it belongs to the Armenian national cuisine. If desired, the finished dish is seasoned with sour cream.

Ingredients:

• Dried mushrooms - 10-15 g;
• Melted butter - 1 tbsp. l.;
• White onion - 1 small onion;
• White rice, long grain parboiled - 2 tbsp. l.;
• Salt pepper;
• Green cilantro and sour cream for serving.

Cooking:

Soak mushrooms in milk or water for several hours;
Soaked mushrooms cut into plates and put in boiling water;
After the mushrooms, add rice;
Peel the onion, chop finely and saute it in melted butter, then add to the broth;
Boil until the rice is ready, serve with sour cream or cream and sprinkle with cilantro.

Chowder with meat and dried chanterelles

A very hearty lunch is obtained from a soup of dried mushrooms with meat. The recipe calls for pork, but it can be safely substituted with other meats.

Ingredients:

• Pork pulp - 300-400 g;
• Dried chanterelles - 25 g;
• Oat flakes "Hercules" - 2-3 tbsp. l.;
• Salt, bay leaves, freshly ground pepper.

Cooking:

Soak the chanterelles in boiling water for 30-40 minutes;
Cut the meat into small pieces, pour 2 liters of cold water, remove the foam when it boils;
Put the soaked chanterelles to the pork - cook for half an hour;
At the end of cooking, pour oatmeal into the broth, salt, add seasonings and let it brew for 10 minutes;
Serve the soup to the table, sprinkled with chopped green onions.

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Barley soup with dry mushrooms in a slow cooker

The slow cooker is a wonderful invention, it not only helps housewives, but also helps to preserve the original taste of the products. In it, you can cook a soup of dried mushrooms with barley, it will turn out to be very satisfying, despite the lack of meat.

Ingredients:

• Dried mushrooms - 35-45 g;
• Pearl barley - 30-40 g;
• Fresh potatoes - 200 g;
• Carrots - 1 pc.;
• White onion - 1 pc.;
• Refined vegetable oil - 2 tablespoons;
• Salt and pepper.

Cooking:

Before cooking, pearl barley must be washed well, then soaked in boiling water for 30 minutes;
Soak mushrooms in boiling water for half an hour;
Peel and cut onions, carrots and potatoes;
Pour the oil into the bowl of the multicooker, put the onions with carrots, cook in the “fry” mode for 10 minutes, put the potatoes at the end;
Drain the water from the barley, put it to the vegetables;
Throw the mushrooms on a sieve, rinse with running water, if they are large, then they must be cut. Put in the multicooker bowl with the rest of the products;
Fill with boiled water, turn on the "Extinguishing" mode, leave for an hour;
Season the finished dish with sour cream and herbs.

Miso shiitake soup

Japanese noodle soup made from dried shiitake mushrooms will add variety to your diet. Cooking it is no more difficult than most of the more familiar dishes. All the ingredients for this soup are readily available in the Asian departments of major supermarkets.

Ingredients:

• Dried shiitake - 40-50 g;
• Rice noodles - 120-150 g;
• Bell pepper green and red - 1 pc. everyone;
• Carrots - 1 pc.;
• Dried ginger - 6-8 g;
• Soy sauce - 80-100 ml;
• Miso paste - 80-100 g;
• Refined vegetable oil - 30 g;
• Broth - 3 l.

Cooking:

Soak shiitake in cold water for several hours;
Cut carrots and peppers into cubes;
Cut the soaked shiitake and fry in a thick-bottomed pan;
Fill them with broth and cook for 30 minutes;
After half an hour, add carrots and peppers to the shiitake, cook for 10 minutes;
Add soy sauce, miso paste and ginger, bring to a boil and remove from heat;
Prepare rice noodles separately, boil or steam them with boiling water, as indicated on the package, put them on a sieve, and then add them to the finished soup;

Dried mushrooms must be soaked before cooking.

There are several options for soaking:

• In cold water - at least 2 hours;
• In hot water for half an hour;
• In milk, to give a milder taste;
• Boil for 20 minutes and drain the water.

Mushrooms, especially dried ones, absorb salt and spice aromas very strongly. In order not to change their original taste, add pepper, bay leaves and salt should be at the very end of cooking.

Store dried mushrooms in a paper or canvas bag in a dry place. They should remain elastic, but without mold. If they are damp, dry them in the oven.
Prepare dishes from these wonderful gifts of nature, please yourself and your loved ones!

Soup from dried mushrooms with potatoes requires a minimum of costs and time, but at the same time it is quite satisfying and light. Knowing the intricacies of cooking, even a beginner can cook this soup, because there are no complicated cooking procedures in it.

Dried mushroom soup came to us from Europe. But even in the East, people have been preparing mushroom soups for a long time. There they are called mushroom or mycelium.

Most often, an infusion of the same mushrooms is used as a broth. Do not be afraid because of the dark color, there is nothing harmful in it, if your mushrooms, of course, are not poisonous. You can also use milk, vegetable and meat broth for your mushroom soup.

How to cook dried mushroom soup with potatoes - 15 varieties

Do you want to take a break from heavy for the stomach and fatty holiday dishes? Mushroom soup will be the best adventure!

Ingredients:

• Dried porcini mushrooms - 50 g;
• Milk - 500 ml;
• Butter - 50 g;
• Carrots - 2 pcs.;
• Onion - 1 pc.;
• Water - 3 l;
• Potatoes - 3-6 pcs.;
• Dill;
• Bay leaf;

Cooking:

Soak mushrooms in milk for 4 hours. Then simmer them in butter for 10 minutes. We rub the carrots on a grater, and finely chop the onion, and put it in a separate pan to fry for 15 minutes.

To prevent onions from stinging your eyes, rinse them with cold water before slicing.

Bring 3 liters of water to a boil and put the chopped potatoes there. We put carrots with onions there, and then mushrooms. Cook until cooked for 10-15 minutes and add dill with bay leaf. The soup is ready, you can sit down to the table! https://www.youtube.com/watch?v=aaYZQjMLU3Q

If you are fasting but your stomach wants to treat itself to something more satisfying, you can cook cabbage soup with mushrooms, which will serve as a good substitute for beef.

Ingredients:

• Cabbage - 300 g;
• Dried mushrooms - 25 g;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Vegetable oil - 1 tbsp. l.;
• Tomato paste - 1 tbsp. l.;
• Potatoes - 2 pcs.;
• Sour cream - 100 g;
• Parsley dill;
• Salt, peppercorns

Cooking:

Soak the mushrooms for 4 hours in water, then boil and cut the mushrooms. Fry carrots and onions in oil and add tomato paste. Put chopped potatoes, onions with carrots and mushrooms in mushroom broth, adding spices, cook for another 15 minutes. At the end, add shredded cabbage. Shchi is ready! They can be served with herbs and sour cream.

A wonderful combination of noodles with mushrooms on your table!

Ingredients:

• Dried mushrooms - 70 g;
• Water - 2.5 l;
• Flour - 100 g;
• Egg - 1 pc.;
• Potato - 1 pc.;
• Onion - 1 pc.;
• Parsley root - 1 pc.;
• Carrot - 1 pc.

Cooking:

Mushrooms are soaked in one liter of water for 2-3 hours. At this time, prepare the dough for homemade noodles: mix flour with salt and egg and mix thoroughly until a smooth and elastic dough is obtained. Cover with a bowl to swell for 20 minutes. Cut the parsley root in half and place in a bowl. There we also add diced potatoes and onions, and carrots in circles. Pour it with 1.5 liters of cold water and bring to a boil. Cook for another 10 minutes over low heat, stirring occasionally. Salt soup and add mushrooms. Filter the water in which the mushrooms were soaked and add to the pan. Roll out the dough in a thin layer and cut into strips of 5-6 cm. Fold on top of each other and cut the noodles. Dry for 5-10 minutes and put in a saucepan for 20 minutes. Serve soup with sour cream and herbs.

Another version of noodles with mushrooms. This time with meat!

Ingredients:

• Beef - 300 g;
• Dried mushrooms - 200 g;
• Potatoes - 2 pcs.;
• Carrots - 2 pcs.;
• Onion - 2 pcs.;
• Butter - 2 tbsp. l.;
• Sour cream;
• Salt pepper;
• Greenery;
• Flour - 100 g;
• Egg - 1 pc.

Cooking:

Soak mushrooms in water for 2-3 hours. Boil the beef broth, take out the meat and put the mushrooms there. Mix the flour with the egg and cover with a plate for 20 minutes. Roll out into a thin layer and cut the noodles. Sliced ​​carrots and onions fry in oil and put in meat broth. Next add the chopped potatoes. We put the mushrooms there and bring to a boil. Add noodles and cook for another 15 minutes. Add spices and herbs. Cut the meat into pieces and put in the soup. Serve soup with sour cream!

Treat your guests to a rich soup with dried mushrooms!

Ingredients:

• Dry mushrooms - 100 g;
• Potatoes - 2 pcs.;
• Water - 8-9 l;
• Carrot - 1 pc.;
• Bay leaf, ground pepper;
• Onion 2-3 pcs.;
• Butter - 100 g;
• Sour cream - 200 g;
• Flour - 2-3 tbsp. l.

Cooking:

Soak the mushrooms in water for 15 minutes, then add the same amount of water and cook for 1 hour. Strain the mushrooms, and put the broth on to cook. Grate the carrots and send to the broth with bay leaf and pepper. Cut the onion into cubes and put in a frying pan with a small piece of butter and sauté with pepper. Fry until golden brown and add a little vegetable oil. Cut the mushrooms into cubes. In a separate pan, melt a large piece of butter, and add flour, stirring constantly. Fry until light brown in color. Add sour cream and mix.

It is better to take sour cream with a higher fat content so that the yushka is thicker and more satisfying

Brew this mixture for another 1 minute and turn off the stove. Add a scoop of broth to this mixture and stir until the broth runs out. Pour into a saucepan and add the fried onions with mushrooms and chopped potatoes. Bring to a boil and serve our delicious soup to guests!

Do you want something tasty with a minimum of costs? Prepare our soup!

Ingredients:

• Dried mushrooms - 50 g;
• Potatoes - 2 pcs.;
• Macaroni - 100 g;
• Carrot - 1 pc.;
• Bow - 1 pc.;
• Butter - 1 tbsp. l.;
• Sour cream - 4 tbsp. l.

Cooking:

Soak the washed mushrooms for 4 hours in water. Strain and cut into strips. Put the broth on the fire, add mushrooms, potatoes, diced and browned carrots with onions. Boil pasta separately and add to soup. Pour soup into bowls and add sour cream. Bon appetit!

Any man will definitely appreciate such a thick soup!

Ingredients:

• Dry mushrooms - 1/2 cup;
• Potatoes - 2 pcs.;
• Onion - 1 pc.;
• Vegetable oil - 3 tbsp. spoons;
• Champignons - 8 pcs.;
• Flour - 2 tbsp. l.;
• Butter - 20 g;
• Milk - 1/2 cup;
• Green onions - 3 feathers;
• Dill

Cooking:

Cook dry mushrooms to a boil, and then strain in a colander. Pour the broth into a bowl.

So that the broth is without sand from the mushrooms, pour it into a mug so that it settles at the bottom

Boil potatoes in broth. Cut the onion and simmer it in a pan in vegetable oil so that it dissolves slightly. We chop the mushrooms and put them to the onion. Chop boiled mushrooms and add to the pan. Saute the mushrooms well and sprinkle with flour to thicken the sauce. For satiety, add a piece of butter. Pour the broth into the pan and slightly evaporate the water from it. Add some sour cream and keep stirring. Our men's soup is ready and ready to be served!

And this time we cook soup in meat broth.

Ingredients:

• Meat broth - 1 l;
• Cauliflower - 150 g;
• Potatoes - 2 pcs.;
• Carrot - 1 pc.;
• Parsley root - 1/2 pc.;
• Onion - 1/2 pc.;
• Butter - 2 tbsp. l.;
• Canned peas - 2 tbsp. l.;
• Dried mushrooms - 3 pcs.;
• Spices;
• Greenery

Cooking:

Soak mushrooms for 2 hours. Cut them along with the potatoes and put them in the boiling broth along with the trimmed cauliflower for 15 minutes. Fry the onion, carrot and parsley root in oil, then put into the broth. At the end of cooking, add peas and spices. Serve our soup sprinkled with parsley!

"Nothing separates people like taste and unites people like appetite," said Boris Krutier. Rest assured, this soup will be to everyone's taste if it is prepared correctly!

Ingredients:

• Dried mushrooms - 2-3 handfuls;
• Beans - 1 cup;
• Potato 2-3 pcs.;
• Carrot - 1 pc.;
• Bow - 1 pc.;
• Sour cream - 3 tablespoons;
• Flour - 2 tablespoons;
• Salt;
• Pepper;
• Bay leaf;
• frying oil

Cooking:

Soak mushrooms with beans overnight and set them to boil separately. Boil the beans twice for half an hour, changing the water. We cut the carrots and potatoes and put them in the mushroom broth to the mushrooms. Melt the butter in a frying pan and pour finely chopped onion there, and fry until golden brown. Pour the onions and beans into the pan and continue to cook. In order to make the dressing, put sour cream in a bowl and add salt, pepper and flour and a tablespoon of water. Mix everything and gradually pour into the soup.

To avoid lumps in the soup, add the dressing while the soup is boiling, stirring constantly.

Cook the soup for another 10 minutes and serve.

Despite such an unusual combination of products, this soup will serve as a good dish for the autumn table!

Ingredients:

• Dried mushrooms - 50 g;
• Pumpkin - 200 g;
• Onion - 1 pc.;
• Potatoes - 2 pcs.;
• Sour apple - 1 pc.;
• Tomato - 1 pc.;
• Vegetable oil - 2 tbsp. l.;
• green onion

Cooking:

Soak mushrooms for 2 hours in water, then cut them together with onions and stew in oil. Cut pumpkin and potatoes into cubes or strips and put to boil in hot water. Add chopped tomato, apple and mushrooms. Cook for 10 minutes until done. Bon appetit!

Tired of plain and boring soups? Try this one!

Ingredients:

• Dried mushrooms - 3 cups;
• Potatoes - 3 pcs. Fresh mushrooms - 1.5 kg;
• Broth - 4 cups;
• Bow - 1 pc.;
• Garlic - 2 cloves;
• Lemon juice - 2 tbsp. l.;
• Butter - 1 tbsp. l.;
• Olive oil - 2 tbsp. l.;
• Cheese - 200 g;
• Bay leaf;
• Spices

Cooking:

Pour dried mushrooms with hot water for 10 minutes. Drain the mushroom infusion and chop the mushrooms. Boil fresh mushrooms. Finely chop the onion and garlic and put in a pan with butter and olive oil. Slice the potatoes and put them in the frying pan. Put the mushrooms there and pour the mushroom infusion. Simmer until the liquid is reduced by 2 times. Pour mushroom sauce with grated cheese, previously chopped in a blender, into a saucepan with hot broth. We drip lemon juice into the soup and cook, not bringing to a boil. Pour into bowls and eat with a pleasant company!

Dietary chicken meat is perfect for those who follow their figure!

Ingredients:

• Chicken - 500 g;
• Dried porcini mushrooms - 30 g;
• Potatoes - 3 pcs.;
• Carrot - 1 pc.;
• Onion - 1 pc;
• Butter - 1 tbsp. l.;
• Sour cream - 1/2 cup;
• Green onions - 6 feathers

Cooking:

Porcini mushrooms swollen in water, cut into slices. Cut the chicken into pieces. Pour another 1 liter of water into the mushroom infusion and dip the chicken with mushrooms into it. We put the pot on fire. / Cut the onion with carrots and sauté in oil in a frying pan. Transfer to a saucepan and cook for half an hour. Cut potatoes and put in a bowl. Boil to a boil and serve with onion feathers and sour cream.

And this is a classic buckwheat soup with mushrooms, which is familiar to everyone. But are you sure you cook it right?

Ingredients:

• Dried mushrooms - 50 g;
• Potato - 300 g;
• Carrots - 150 g;
• Onion - 150 g;
• Buckwheat - 50 g

Cooking:

Soak mushrooms in water for 2 hours. We filter, but leave the broth. Mushrooms cut into slices and put in cold water to boil. Pour in the mushroom broth and cook for half an hour. We cut potatoes. We cut onions and carrots and sauté in vegetable oil. Add potatoes to mushrooms and cook for another 10 minutes. Add browned vegetables and buckwheat. We wait until the soup boils and cook for another 15 minutes, adding spices. Eat for health!

This soup is suitable for vegetarians.

Ingredients:

• Dried mushrooms - 40 g;
• Bow - 1 pc.;
• Water - 2 l;
• Potatoes - 2 pcs.;
• Toast

Cooking:

Soak mushrooms in water for 3 hours. Strain and boil the mushrooms in the same water, adding the chopped onion. Chop the potatoes and add them to the broth. Cook after boiling for another 15 minutes. Serve with croutons.

Butterfish - mushrooms for an amateur. But if you cook them according to this recipe, no one will remain indifferent.

Ingredients:

• Potatoes - 4 pcs.;
• Dried butternuts - 70 g;
• Bulb - 1 pc.;
• Carrot - 1 pc.;
• Parsley root - 1 pc.;
• Butter - 2 tbsp. l.;
• Salt;
• Pepper;
• Dill

Cooking:

Soak the mushrooms for 2 hours, then cut off the legs and cut into 3 parts. Scald, cover with water and boil for 30 minutes. Fry the legs with butter. Separately fry the carrots, onions and parsley. Cut the potatoes into cubes and transfer to the broth along with vegetables and mushrooms. Cook for another 15 minutes and serve with sour cream and herbs.

In European countries, for example, in France and Italy, dishes made from porcini mushrooms are very popular. Sufficiently satisfying and nutritious, they have a bright taste that cannot be confused with the taste of champignons or chanterelles. Domestic chefs also do not lag behind their foreign colleagues and do not miss the opportunity to cook various dishes from porcini mushrooms.

It is noteworthy that the porcini mushroom, in terms of its gastronomic qualities, is unusually resistant to all types of culinary processing and is good both fresh and frozen, as well as pickled and dried. By the way, it is the dried mushroom that retains its bright taste and aroma even more strongly, which is why the dishes from it turn out to be rich, appetizing and refined.

We suggest you cook a soup of dried porcini mushrooms with vermicelli, the recipe of which will be mastered even by a novice hostess.

Taste Info Hot soups / Mushroom soup / Vermicelli soup

Ingredients

• Dried mushrooms (white) - 50 g;
• Potatoes - 1-2 pcs.;
• Carrots - 1 pc.;
• Onion - 0.5 pcs.;
• Vegetable oil - 3 tablespoons;
• Vermicelli - 60 g;
• Salt - to taste;
• Bay leaf - 1 pc.;
• Fresh herbs - 3-4 branches.

How to cook soup with dried porcini mushrooms and vermicelli

Before cooking, dried porcini mushrooms must first be soaked. To do this, put the right amount of product in a bowl and pour a glass of warm boiled water. In this state, the mushrooms should stand from 30 minutes to 1 hour.

Place a pot of water with a volume of 2.5 liters on the stove. While waiting for the water to boil, prepare the rest of the ingredients: peel the potatoes, carrots and onions for the future soup.

After the water in the pan boils, put the porcini mushrooms into it along with the liquid in which they soaked. If the mushrooms are large, then cut them into pieces. Season the water with salt to taste. Cook the mushrooms for about 10 minutes over moderate heat.

Cut the peeled potatoes in the form of bars or cubes and add to the pan. Continue cooking soup.

Grind the peeled carrots and onions in a convenient way. Carrots can be grated or cut into thin strips. Just finely chop the onion.

Pour vegetable oil into a frying pan and heat it up. Put chopped vegetables for sauteing. Stir the carrots and onions occasionally until soft.

Transfer the sautéed vegetables to a bowl.

After 2-3 minutes, add vermicelli to the pan. Boil the soup with dried porcini mushrooms until cooked for another 5 minutes.

At the end, season the finished mushroom soup with bay leaf. It is recommended not to immediately serve the dish on the table, but to let it brew for half an hour. Pour the soup with porcini mushrooms into bowls, and sprinkle each serving with chopped fresh herbs (green onions and dill are used in this recipe). You can also diversify the serving of such a soup with sour cream or heavy cream.

On a note:

• Some chefs recommend roasting the vermicelli in a dry frying pan until golden brown, and only then add it to the soup. In this case, it will not boil soft and will bring its own flavor note.
• You don’t need to cook the gossamer vermicelli, add it at the very end, wait for it to boil and turn it off, the vermicelli will infuse and be ready.
• If possible, before cooking, the mushrooms should be soaked in cold water overnight, and in the morning the soup should be prepared. Then it will turn out especially rich and tasty.
• To reduce the calorie content of mushroom soup, instead of sautéing vegetables in a pan, bake them in the microwave by adding a drop of vegetable oil.
• If the mushroom broth turned out to be too rich and sharp, you can soften its taste by adding a piece of processed cream cheese at the very end of cooking (for example, Amber, Friendship or Hope).
• Fried flour or semolina in a small amount, added during the cooking process of the soup, will give it density and satiety.
• When choosing spices and seasonings for soup, you should be careful not to "hammer" the bright taste of the mushrooms themselves. They pair well with ground black pepper, garlic, parsley, celery, rosemary, and thyme, but only in moderation.
• The presented recipe is basic. A more satisfying and nutritious soup will turn out if you cook it together with chicken.
• Vermicelli in mushroom soup can be replaced with rice, lentils or buckwheat.

mushroom soup recipe

Mushroom soup is a great lenten menu dish. The best and at the same time very simple recipe for making dried mushroom soup with photos and videos. Try it!

1 hour

150 kcal

5/5 (1)

Every day we think about what we would cook for lunch today. I want the dish to be healthy, satisfying and tasty. For proper nutrition, it is necessary to prepare the first dishes.

Today I want to present a recipe for mushroom soup made from dried porcini mushrooms. This is a very tasty and rich soup, besides it is easy to prepare.

Mushrooms are an ambiguous product. On the one hand, they are very useful They are rich in protein and other substances. But on the other hand, they are not fully absorbed by our body. Therefore, they should not be used by children. up to eight years. When you cook mushroom soup for the whole family, keep this in mind and cook another first course for little children.

Kitchenware: frying pan, saucepan, knife and cutting board.

Ingredients

How to choose ingredients

Choosing the right dried mushrooms is difficult. When dried, they change, and it is almost impossible to find out which mushrooms they are. In addition, it is impossible to know exactly where they were collected. If the mushrooms grew near the road, then they definitely absorbed many harmful substances.

If you buy mushrooms in the food market, it does not give a 100% guarantee of quality. But still it is better than buying such a product from the hands. And it is best to collect and dry the mushrooms yourself.

If you are confident in the quality of the mushrooms on the counter, I will give you some advice regarding their gastronomic qualities.

Choose large pieces of mushrooms with a uniform color, preferably dark. Smell them - you should smell a strong mushroom aroma. If you notice small, round holes in the pulp of mushrooms, then this is a wormhole. Such mushrooms cannot be bought.

All other ingredients are simple vegetables that we use for cooking every day.

Take medium-sized potatoes and carrots. Onions need to be taken large. The variety of vegetables does not matter. Choose greens according to your taste. I like to add dill to the soup, but you can use parsley too.

Step by step recipe

First stage

Ingredients:

• Dried mushrooms - 150 g.

Second phase

Ingredients:

• Vegetable oil - to taste;
• Carrots - 1 pc;
• Onion - 1 pc.

When the mushrooms swell, you can start sautéing onions and carrots.

Third stage

Fourth stage

Ingredients:

• Potatoes - 4-5 pcs;
• Salt - to taste;
• Greens - 1 bunch.

I presented you the easiest way to make soup, in which minimum ingredients. But my recipe can be changed and improved by adding rice or barley to this dish. It should be borne in mind that both rice and barley are cooked for a long time.

Mushroom soup made from dried mushrooms is also boiled and with vermicelli. But it must be added almost at the end of the preparation of the soup. It cooks fairly quickly.