Soup with dried mushrooms and potatoes. Another version of dried porcini mushroom soup

Mushrooms have exceptional taste and aromatic qualities, which are especially pronounced not in fresh, but in dried form. The magical aroma is excellently revealed in soups, rich and strong. Any edible mushrooms are suitable for cooking, for example, boletus, boletus or chanterelles, but it is desirable that at least a couple of dried porcini mushrooms be present among them. After all, it is the porcini mushroom that is the undisputed leader both in terms of taste and richness of aroma. Adding it, even in a small amount, gives the soup a special, very thick and viscous mushroom flavor, and if you cook only from whites, then this is a recognized culinary classic.

Classic mushroom soup made from dried porcini mushrooms is very easy to prepare. The only thing you need to take care of in advance is to rinse and soak the dried mushrooms in water. Some housewives pour boiling water over them and stand for only half an hour, waiting for the mushrooms to swell. But if you have time, still soak them in cold water and leave them overnight, be sure to cover the container with mushrooms with a lid. Thus, they will fully reveal their taste and aroma. By the way, do not pour out the water in which the porcini mushrooms were soaked! Be sure to use it as a base for the broth to make the soup rich.

In the best traditions of Russian cuisine, only onions, carrots and potatoes are added to dried porcini mushroom soup. These vegetables are more than enough to make a dish with a pronounced taste and strong mushroom aroma. Sometimes the basic recipe includes some noodles, preferably homemade, which thicken the soup and make it more satisfying. Of the spices, only pepper and bay leaf are added so as not to interrupt the taste of mushrooms; if desired, you can put a little fresh or dried dill. It is best to serve hot soup with sour cream, always thick and non-acidic, preferably homemade.

Ingredients

• white dried mushrooms 15 g
• potatoes 2-3 pcs.
• onion 1 pc.
• carrots 0.5 pcs.
• vegetable oil 2 tbsp. l.
• water 700 ml
• salt 1 tsp topless
• bay leaf 1 pc.
• a mixture of ground peppers 1 chips.
• dill 10 g

How to cook dried porcini mushroom soup

1. Wash dried mushrooms under a strong stream of cold water. Be sure to properly wash every little thing! Regardless of whether the mushrooms are whole or sliced, no sand or other contaminants should remain on their surface. If you rinse poorly, the grains of sand will squeak disgustingly on your teeth and you will completely ruin the dish. If you use not only porcini mushrooms, but a mixture of dried mushrooms, their number can be doubled.
2. Pour the washed mushrooms with cold water - 1 cup is enough for the liquid to completely cover them. Leave in this form to infuse overnight in the refrigerator, covering the container with a lid. After 6-8 hours, dried mushrooms will swell well and increase in size, and the water with which they were soaked will darken and become very fragrant.
3. 
   In a saucepan or in a saucepan with a thick bottom, heat the vegetable oil and sauté the onion, diced on it. By the way, you can also fry in butter, the main thing is to make sure that it does not burn.
4. 
   As soon as the onion becomes soft, put the carrots, peeled and chopped on a coarse grater, in a saucepan. Continue to fry for another 1-2 minutes until the carrots are golden brown.
5. 
   Add porcini mushrooms to the saucepan along with the water in which they were soaked. It is advisable to strain the water through gauze or drain very carefully, as there may be a small sediment at the bottom. If the mushrooms were whole, do not forget to cut them first. Add another 0.5 liters of water, add salt and put the saucepan on low heat, cover with a lid and cook for 30 minutes from the moment of boiling.
6. 
   Peel the potatoes and cut into small cubes, add to the mushroom soup and cook until fully cooked - 10-15 minutes. The amount of potatoes can be taken at your discretion, depending on how thick the soup you like.
7. 
   If you add noodles, it's time to send it to the pan and bring it to readiness. The basic recipe for mushroom soup does not require any additives, so we will put only spices: bay leaf, a little ground pepper and finely chopped dill (fresh or dried will do).
8. 
   Boil literally 1 minute and remove the saucepan from the heat. We let the finished dish brew for 5-10 minutes under the lid.
9. Pour the mushroom soup into serving bowls and serve hot.

The dish is very fragrant and tasty. Depending on which dried mushrooms were used for cooking, the soup may turn out to be more or less saturated in color. Before serving, you can flavor it with a spoonful of sour cream or sprinkle with finely chopped dill.

If we consider dishes from mushrooms, then soups occupy a special place in them. And this is not surprising, these forest plants are tasty, healthy, and according to many, they can completely replace meat.

They go well with almost all vegetables, cereals and legumes, cooked with meat, chicken, fish. However, they are delicious without meat products. By adding just a handful to any soup, we will make it even more fragrant, appetizing and tasty! Therefore, they are collected with pleasure in the forest, and with no less pleasure they cook and eat dishes from them.

They are salted, marinated, frozen and dried, and all this variety is used to prepare surprisingly tasty, mouth-watering and fragrant soups. And not only them...

In the last article we cooked, but today we will cook them from dried ones. And you will be pleasantly surprised to learn that there are quite a lot of them, and they all have different tastes. Therefore, everyone can find a recipe to their liking.

From what representatives of the forest kingdom can you cook delicious soups? Of course, in the first place are noble whites, the broth from them turns out to be light, and the aroma simply cannot be expressed in words, and you should probably not say that its taste is simply incomparable.

But do not forget about boletus, boletus, chanterelles - they are no less noble and tasty than white ones. Each of them is good and tasty in its own way. Therefore, cook from those that have stocked up and you can’t go wrong!

For soup, they need quite a bit, in some recipes from 30 to 100 grams. But when they lie in the water and swell, they will increase in size several times.

You can soak them in cold or warm water. In warm water, it will be enough to hold them for 30-40 minutes, but in cold water, it will take from 2 to 3 hours. On the same water, mushrooms are boiled, which is good to disappear.

And so that the taste of dried mushrooms is as fresh, you can soak them in cold milk. Just don't forget to salt it.

However, let's not get ahead of ourselves. After all, each recipe will have a detailed step-by-step description. So let's get cooking.

Great simple recipe for every day.

We will need:

• white dried - 30 gr
• beef bones - 250 gr
• onion - 1 pc.
• carrots - 1 pc.
• celery root - 50 gr
• parsley - 3 - 4 sprigs
• vermicelli thin "cobweb" - 30 - 40 gr
• vegetable oil - 1 - 2 tbsp. spoons
• butter - 1 tbsp. spoon (or melted)
• sour cream - 3 full tablespoons with a slide
• salt - to taste

Cooking:

1. Wash the meat bones, cover with cold water and put to boil. When boiling, and during cooking, remove the foam so that the broth is transparent. Cook over low heat until tender, that is, until the meat leaves the bone.

This may take about 2 hours, the time depends on the type and quality of the meat.

2. Soak dried whites in warm water and let stand for 30 minutes.

3. Cut the onion into cubes. Grate carrots and celery root on a grater for Korean carrots, or on a regular one. Or you can just cut them into very small strips.

4. Fry the onion in a pan, adding oil. Then add chopped carrots and celery root. Lightly fry, then pour the broth from the pan, and then simmer over low heat.

5. When the meat is cooked, take it out with a slotted spoon, and strain the broth so that the bones do not accidentally get into it.

6. Cut the soaked mushrooms into slices and send to the pan with broth. Do not throw out the water in which they were soaked, it can be added instead of the boiled water in which the meat was cooked. To do this, it will need to be filtered and brought to a boil.

7. Remove the meat from the bones, cut and send back to the broth.

8. When they are ready, put the stewed onions and roots into the pan. Salt to taste.

9. Separately boil small vermicelli in salted water, the gossamer variety is very well suited for this. You can cook with pasta, but keep in mind that they are very soft, so you need to add them just a little - a little, so that the soup does not turn into pasta porridge. When the vermicelli is ready, drain the water and add it to the common pan.

10. Dilute sour cream in a small amount of water and pour into boiling broth. Mix well until smooth.

11. Before turning off, add butter or ghee. It will give the broth and soup as a whole an appetizing rustic aroma and an incredible delicate taste.

12. You can serve the soup with chopped herbs, or just like that. Soup is enough.

The cooking process is not quite simple, but the soup itself is tasty, nutritious, and is always eaten with great pleasure. So cook and eat healthy!

Mushroom soup with barley

This option can be cooked with both fresh mushrooms and dried mushrooms. And today we will cook it in accordance with today's topic, that is, with dried ones.

The variety does not play a special role, but, of course, if you have "whites", then feel free to include them in the recipe.

We will need:

• dried mushrooms - 100 gr
• barley - 2/3 cup
• potatoes - 4 - 5 pcs
• onion - 1 pc.
• butter - 2 tbsp. spoons
• salt - to taste
• sour cream - for serving
• fresh herbs - for serving

Cooking:

1. Rinse pearl barley thoroughly under running water. Then pour a glass of hot water and steam. This will help it cook faster.

2. Pour boiling water over dried mushrooms, then rinse and pour cold water over. Leave to swell for at least 30 minutes, and preferably up to 2-3 hours.

3. Then boil the broth using the same water. It is not necessary to make a large fire, it is better to cook on a minimum fire, with a very low boil. Cook until done.

4. Then drain the broth through a colander, but do not pour it out, we will use it in the future. Let them cool and cut into slices.

5. Chop the onion and fry in butter until golden brown. At the same time, it is not necessary to make the fire large, the onion should languish more than fry.

6. Add chopped mushrooms and fry everything together.

7. In strained through gauze, and brought to a boil, add the broth, fried onions with mushrooms and barley.

8. Add potatoes cut into medium-sized sticks or cubes there. Then salt to taste. Cook until all ingredients are ready.

9. Pour into plates, sprinkle with chopped fresh herbs and season with fresh sour cream.

This soup is super tasty and super healthy. We will read about the beneficial properties of our main ingredient today a little lower, but in barley there are no less useful properties. Of all the known cereals, almost all the virtues that all cereals combined have are attributed to it.

And it's not for nothing that its name comes from the word "pearl" - a pearl. Most likely, the cereal was named so not only because of its similarity to this rare jewel, but also from those useful components that it stores in itself.

Soup with chicken and potato dumplings

We will need:

• dried mushrooms - 100 gr
• or fresh - 200 gr
• chicken - 300 gr
• potatoes - 2 - 3 pcs
• egg - 1 - 2 pieces (depending on size)
• flour - 2 - 3 tbsp. spoons
• salt - to taste
• greens - for serving

Cooking:

1. Weld. Boil whole potatoes with chicken. Remove the chicken pieces from the broth and let them cool. If they were on the bone, then remove them, and cut the meat into portions.

And I like to just divide it into small fibers, and then you get a lot of meat.

When ready, take out the potatoes.

2. While it is hot, mash it into a puree, beat in the eggs and add flour, salt and mix. It should be dough for dumplings.

The composition of the products for this is indicated approximately, since it all depends on the size of the potato. Therefore, do not add everything at once, but stir in slowly and look at the consistency.

3. If you cook from dried mushrooms, then they must first be soaked for 30 minutes in slightly warm water. Then cut into pieces and dip into chicken broth. Cook until fully cooked. Salt the broth to taste.

If they are fresh, they should be thoroughly washed and cleaned. Cut into pieces and add to the broth. As soon as they begin to boil, foam will appear, it must be carefully removed, and this must be done until it runs out.

4. When they are cooked, whether fresh or dried, prepare two teaspoons.

5. With their help, form dumplings and lower them into the boiling broth. Cook for 2 - 3 minutes.

6. Then turn off the fire, and pour chopped greens into the soup and close the lid tightly. Let stand 5 minutes. Then pour into bowls and enjoy.

This is such a beautiful soup. Eat with pleasure!

Krupenya with dried porcini mushrooms and buckwheat

This is an old dish of Russian cuisine. They cooked it in a Russian stove and always ate it with great pleasure.

We will need:

• dried porcini mushrooms - 6 - 8 pieces
• onion - 2 pcs
• potatoes - 3 - 4 pcs
• carrots - 1 pc (small)
• parsley root - 1 pc.
• buckwheat - 0.5 cups
• dill - half a bunch
• ghee - 2 tbsp. spoons
• baked milk - 1 cup
• or sour cream - 0.5 cups
• salt - to taste

Cooking:

1. Rinse porcini mushrooms thoroughly, then add water and boil until tender. Remove, let cool and cut into small strips.

2. Fry chopped onions in ghee, add chopped white onions to it and fry them lightly.

3. Strain the decoction of mushrooms and bring the amount of liquid to 2.5 liters. Put in the broth chopped potatoes and carrots, which can be rubbed on a coarse grater, or also cut into strips.

4. As the water boils, add fried mushrooms with onions and buckwheat thoroughly washed in several waters.

5. Salt to taste and cook for 10 - 12 minutes until half cooked.

6. Then remove from heat, add baked milk or sour cream, mix and put in the oven. Cook there for another 10-15 minutes.

Such cereals are called bleached (that is, from the word "whiten", make white). Fill it either immediately before serving, or before putting it in the oven.

Serve and eat while it is hot. Season and garnish with chopped dill.

White mushroom soup with homemade noodles in a slow cooker

In order not to stand at the stove for a long time, a multicooker comes to the aid of the housewives. Currently, many have appreciated the ways of cooking in it.

There is also a recipe in our collection. And its feature is that soup with homemade noodles is cooked.

So in this recipe there is not only a soup recipe, but also a recipe for homemade noodles. I remember from early childhood how my grandmother rolled thin flat layers with a rolling pin, then folded and cut them into long thin strips. I let it dry a little, and then cooked delicious soups.

Mushroom bowl with semolina dumplings

We will need:

• dried porcini mushrooms - 50 gr
• onion - 1 pc.
• carrots - 1 pc.
• parsley root - 15 gr
• butter - 2 tbsp. spoons
• salt - to taste
• water - 3 cups
• greens - for serving
• sour cream - for serving

For dumplings:

• milk - 150 ml
• semolina - 100 gr
• egg - 1 pc.
• salt - to taste

Cooking:

1. Rinse the mushrooms and pour cold water over them, cook until tender. Then throw them in a colander, and strain the broth. On it we will cook further.

Let them cool slightly and cut them into slices.

2. Finely chop the onion and roots and sauté into pieces of butter.

3. Prepare dumplings. To do this, bring milk to a boil, form a funnel in the middle with a spoon and pour semolina into it. Mix and cook porridge over low heat. It should be boiled for about 15 minutes, while making sure that it does not burn, that is, it must be stirred more often.

4. Remove the finished porridge from the heat and cool. Then beat in the egg and add the remaining oil. Mix thoroughly until a homogeneous mass is formed.

5. Form dumplings from the resulting mass and boil in lightly salted water. Then drain in a colander to drain excess liquid.

6. Put chopped mushrooms and sautéed roots with onions into the boiling broth, cook everything together for 5-10 minutes.

7. Pour the finished soup into bowls, and put the finished dumplings into it. Decorate it with fresh chopped herbs and, if desired, sour cream.

Eat with pleasure!

Borsch with mushrooms and sprats in tomato

We will need:

• dried mushrooms - 100 gr
• sprat in tomato - 1 can
• beans - 0.5 cups
• potatoes - 2 - 3 pcs
• cabbage - 250 - 300 gr
• beets - 1 pc.
• onion - 1 pc.
• carrots - 1 pc.
• parsley root - 1 pc.
• tomato puree - 1 tbsp. spoon
• flour - 1 tbsp. spoon
• vegetable oil - 2 tbsp. spoons
• salt, pepper - to taste
• bay leaf - 1 - 2 pcs
• vinegar 9% - 0.5 - 1 teaspoon (or 0.5 lemon)
• sour cream - for serving
• fresh herbs - for serving

Cooking:

1. Soak beans overnight.

2. Pour boiling water over the mushrooms and rinse thoroughly, then soak in warm water for 30-40 minutes. Drain the water and cut them into small pieces.

3. Strain the broth through gauze, bring the contents to 2 liters and put on fire. When it boils, add beans and mushrooms. Cook until half cooked.

4. Cut all the vegetables, onions into cubes, carrots, parsley root into strips, potatoes into cubes. Rub the beets on a coarse grater.

5. Fry the onion in a pan, add carrots and parsley root. Lightly fry, then add the flour, wait until it is lightly fried and pour in the broth from the soup. Reduce the heat and simmer the vegetables until soft.

6. Then add tomato puree, and soon beets. Simmer everything together until done. At the end, add vinegar or lemon juice.

You can not add tomato puree, since we have sprats in tomato. But I add so that the borscht is more saturated and red. Tomato in sprats will give taste, but will not give color.

7. Now back to the soup, the beans and mushrooms are almost ready and you can put cabbage and potatoes on them. Cook until done.

The time will depend on the variety and age of the cabbage. If she is young, then it will be enough to cook her for 15 minutes, and if she is old, then it will be somewhat longer in time.

8. Then add all the stewed vegetables and sprat along with the tomato. Let it boil and salt to taste. Add bay leaf.

We didn't salt the soup earlier, about 10 minutes before the end.

9. Cook everything together for another 7 - 10 minutes. Then turn it off and let it brew for 10 minutes.

10. Grind greens. Pour the borsch on plates, sprinkle with herbs and season with sour cream. Optionally, you can add black ground pepper.

Mushroom hodgepodge

And such a soup can cook a real hostess. After all, she must have different mushrooms in stock. And if she can buy fresh ones, then she must dry, salt and marinate them herself.

We will need:

• fresh mushrooms - 100 gr
• dried mushrooms - 20 gr
• pickled mushrooms - 70 gr
• salted mushrooms - 60 gr
• onion - 2 pcs
• pickled cucumbers - 300 gr (3 pcs)
• olives - 120 gr
• capers - 100 gr
• lemon - 0.5 pcs
• tomato - puree - 120 gr
• butter - 60 gr
• sour cream - 150 gr
• bay leaf - 1 pc.
• salt, pepper - to taste
• parsley, dill - for serving

As you can see, the composition of the products is quite impressive - there are a lot of salinities and the ingredients themselves. It is not for nothing that the soup is called a combined hodgepodge.

Cooking:

1. Fresh mushrooms, any kind, but better than different varieties (for example, white, boletus, mushrooms, etc.), wash and clean thoroughly. Cut into pieces and place in boiling water, cook for 10 - 15 minutes, while removing the foam.

Fresh representatives always have a lot of foam, and it must be removed.

2. Pre-soak dried mushrooms in warm water for 30 minutes, then boil in the same water in which they were soaked. After boiled, cut them into strips.

3. Chop the onion and fry in a pan with butter. After it softens a little and turns golden, add the tomato puree. Which should also be slightly darkened over a very slow fire.

4., or milk mushrooms) scalded with boiling water. If they are very salty, then let them soak a little in boiling water. Then cut into strips.

5. Any - cut butter, boletus, boletus or white as well.

6. Prepare cucumbers. If they are with seeds, then they need to be removed. It is also desirable to clean the skin. And cut into thin strips.

7. All prepared foods, except for pickled and fried mushrooms with onions, put in boiling water and cook for 15 minutes.

Pickled ones do not cook for a long time, because of this they become tough.

8. Then add mushrooms with onions and chopped marinated, salt, pepper to taste and bay leaf. Let it boil.

9. Put olives, capers into the soup and let it simmer over low heat for 5 minutes.

10. Serve hodgepodge with sour cream and chopped herbs.

Place a slice of lemon on each plate. Or lemon can be served on a separate plate. And whoever wants can squeeze lemon juice into his hodgepodge.

Mushroom bowl with melted cheese

In the last article there is a video recipe on how to cook this. And you can watch it by clicking on the link.

And today we will prepare another version of the soup, and it will also be very tasty with us.

We will need:

• dried mushrooms - 50 gr
• melted cheese - 1 piece (100 gr)
• potatoes - 3 - 4 pcs
• carrots - 1 pc.
• onion - 1 pc.
• vegetable oil - 2 - 3 tbsp. spoons
• bay leaf - 1 pc.
• salt - to taste

Cooking:

1. Thoroughly rinse the mushrooms and pour them with warm water for 30 - 40 minutes.

2. Then drain them, carefully drain the broth. Add water to make it 2.5 liters and place the mushrooms in the water again. Boil them until done.

3. Then drain the broth through a colander, let them cool and cut into strips.

4. Lightly fry in a pan, adding a tablespoon of oil.

5. In a separate pan, in the remaining oil, fry the chopped onion and grated carrots. Try not to overcook. You can add a little broth so that the vegetables are stewed.

6. Add mushrooms to the broth, and cook until tender. Then add thinly sliced ​​potatoes. Salt to taste.

7. After 10 - 12 minutes, put onion and carrot dressing into the broth. Add bay leaf.

8. Cut the cheese into cubes and add to the broth. Mix thoroughly and cook for 3 minutes.

9. Serve with sour cream and fresh herbs.

It turns out very simple, satisfying and nutritious! And Tasty!

Vegetable soup with dried mushrooms

We will need:

• dried mushrooms - 20 - 30 gr
• potatoes - 2 - 3 pcs
• white cabbage - 80 gr
• cauliflower - 50 gr
• tomatoes - 1 pc.
• onion - 1 pc (small head)
• carrots - 1 pc (small)
• green beans - 100 gr
• green peas - 70 gr (fresh or canned)
• parsley - 3 - 4 sprigs
• vegetable oil - 2 tbsp. spoons
• salt, pepper - to taste
• bay leaf - 1 pc.

Cooking:

This soup turns out to be quite thick, and it can be used both as a first and second course.

1. Rinse mushrooms under cold water and soak in lukewarm water. Let them lie down for 30 minutes so that they draw water into themselves.

2. Then put them in a colander, and drain the water into a saucepan, and put it on fire. Put the soaked mushrooms there and boil until tender.

3. Then drain them again, let them cool and cut into slices.

4. Chop the cabbage and put it in a boiling broth, let it boil and put the mushrooms back into the pan, this time already chopped.

5. If you use frozen green beans, then it should be boiled in boiling water for 3 minutes. Then drain the water.

This is necessary to remove bitterness.

If the beans are fresh, then we will add them fresh.

6. Cut the onion into small cubes and fry in vegetable oil until light golden brown.

7. Grate carrots for Korean carrots and add to the onion. Simmer everything together, adding a little broth from the pan.

8. Cut potatoes into slices. Add it, and stewed vegetables to the pan.

9. Add also green beans: either boiled or fresh. Cook for 15 - 20 minutes.

10. Remove the skin from the tomatoes, for this they need to be doused with boiling water, and then placed in cold water. Cut them into cubes or small pieces.

11. Add tomatoes, cauliflower and peas to the soup. Add salt and pepper to taste.

12. Cook until tender, about another 15 - 20 minutes. Before turning off, 3 minutes in advance, add bay leaf.

13. Serve sprinkled with chopped parsley.

Eat with pleasure!

This soup can also be prepared from fresh mushrooms. In this case, you do not need to soak them. They will need to be peeled, washed and cut into pieces. Pour in water and cook until all the foam is removed.

Then add potatoes and everything else on the list.

The rest of the recipe remains unchanged.

And if you cook it from frozen ones, then first boil the potatoes for 10 minutes, then dip the mushrooms into boiling water, you do not need to defrost them. Wait until the water boils, remove the foam. Then add all other ingredients according to the recipe.

Features and secrets of cooking delicious rich soups from dried mushrooms

Mushroom time will come very soon, which means we will cook various dishes from this “forest meat”. After all, they can completely replace a number of food products. And although the proteins in them are much less than in meat, but more than in cabbage, or potatoes, or carrots; they have more fat than beets; and carbohydrates and sugars are almost the same as in the liver of animals.

And in dried mushrooms there is twice as much protein as in boiled eggs, there is more vitamin D than in butter, and there is as much vitamin PP as in the liver. They have a lot of B vitamins, and like no other product they have a lot of trace elements, these are potassium, calcium, phosphorus, copper, zinc, and much more.

That is why this "forest meat" is especially useful. From them you can cook a lot of delicious dishes, and replace meat and fish.

But today we are talking about dried mushroom soups, so let's focus on them. What are the features and secrets of their preparation.

• before use, they must be sorted out. If there are slightly rotten or moldy specimens, then they should be thrown out without regret.
• it happens that larvae start up in them, such specimens cannot be eaten! They should also be thrown away without any regret!
• the very first spring representatives, as you know, are morels and lines. Mushroom mushrooms are cooked from them and zharekha is prepared. But not everyone knows that their decoction is poisonous and should not be eaten. You need to drain the broth if they are not only fresh, but also dried.
• mushrooms for drying cannot be washed, they only need to be thoroughly cleaned of dirt.
• they should be poured over with boiling water before cooking, then rinsed thoroughly, then poured with warm or cold water and allowed to swell
• if filled with cold water, then the swelling time will be 2 - 3 hours. And if warm, up to 30 - 40 minutes.
• to keep them as fresh as possible, they can be soaked in salted milk.
• they should be boiled in the same water in which they were soaked
• cook them whole
• after cooking, drain in a colander, and then cut into pieces. And then continue cooking.
• if they are lightly fried before boiling or stewing, they will be much tastier.
• dried mushrooms are better absorbed if they are ground into a powder. This powder can be added to any soups, sauces and main dishes. The aroma and taste of each of them will be provided. And making the powder is quite simple, you just need to grind them in a coffee grinder.
• cooking time should be counted from the moment of boiling the water in which the mushrooms are located
• in order not to lose flavor, do not add spices, pepper and garlic to soups
• boletus and boletus, even when dried, give a rather dark color to the broth. Therefore, if you want to prepare a light broth, then boil them, then drain the broth, squeeze the mushrooms, and add them to the finished soup.

And of course, do not forget that any mushrooms are heavy enough for digestion. Therefore, despite the fact that we all love them, you should not get carried away with them, no matter how tasty the dish turns out!

Now that we have delicious and fragrant soup recipes, we know all the basic rules and secrets of their preparation, and we also know about the benefits and harms of their use, we will be able to cook and eat them only for our own benefit!

Bon appetit!

Mushroom soup made from dried mushrooms has a deeper taste compared to a dish made from fresh forest products. Its aroma awakens the appetite. Dried mushrooms retain their beneficial properties for a long time.

When preparing the first course of dry mushrooms, various seasonings are almost never used in order to preserve their delicious natural taste. In addition, the recipe for mushroom soup from dried mushrooms allows you to not only treat the household with an insanely mouth-watering dish, the preparation of which will not take a lot of time.

Classic mushroom soup

Any housewife has her own culinary secrets, one of which is a dried mushroom soup recipe, but there is a classic recipe for this dish. It follows all the traditions of preparing a culinary masterpiece.

In many versions of this soup, it is suggested to use porcini mushrooms, because they make a light soup familiar to everyone. However, the classic dried mushroom soup involves the use of butter, boletus and chanterelles. They will give a cool fat and an opaque rich color.

Ingredients:

• 1 st. mushrooms;
• 3 potatoes;
• 2.8 liters of water passed through the filter;
• 2 onion heads;
• 1 medium sized carrot;
• third;
• a pinch of salt,
• 1 g pepper (ground);
• 30-40 g sunflower oil.

Recipe:

Dry mushroom soup is served, garnished with herbs: dill cobwebs, onion feathers, parsley or cilantro leaves.

If you wish, you can put a little sour cream or other fermented milk product. This will give the first dish a deeper taste. And lovers of thick soups can add a little vermicelli or separately cooked cereals.

Mushroom soup with chicken broth

Mushroom soup made from dried mushrooms is often pampered by Russian housewives of their households, using summer preparations from the gifts of the forest, healthy, fragrant and tasty. Many of them admit that such a soup, boiled in broth, for example, chicken, will be more saturated.

Grocery set:

• 450 g chicken;
• 60-80 g dried mushrooms;
• half a glass of buckwheat;
• 4-5 potato tubers;
• medium size;
• 1 onion head;
• 1 pinch of salt (coarse);
• 1 g pepper (ground),
• 1 bay leaf;
• 30-40 g of sunflower oil;
• bunch of fresh herbs.

Cooking method:

Ready soup can be garnished with chopped herbs before serving.

The first based on white mushrooms

The most valuable are porcini mushrooms. Most often they are dried or frozen, and then the most fragrant dishes are prepared from them. One of such culinary masterpieces of Russian cuisine is dried porcini mushroom soup.

Grocery set:

• white mushrooms - 115 g;
• 1 onion head;
• 1 carrot;
• 30-40 g of sunflower oil;
• 5-6 peeled potatoes;
• 25 g flour;
• 2.6 liters of filtered water;
• 1 pinch of salt.

Cooking:

If possible, you need to let the dish brew for 5-15 minutes, and then serve it to the table, putting sour cream and herbs directly into the plates if you wish.

This thick lean soup will appeal to even adherents of hearty and meat cuisine. It will be especially good in fasting, because in terms of the amount of protein, mushrooms can replace meat.

This soup can surprise both households and dear guests.

Mushroom soups in domestic cooking have deep traditions. But this does not mean that the classic recipes must be followed implicitly.

They can be changed by supplementing the dish with cereals or pasta, as well as vegetables and spices. One thing is invariable - the unsurpassed taste of mushroom broth.

Recipe for mushroom soup with millet - video

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 more.
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

A wide variety of dishes can be prepared from dried mushrooms, but the simplest and fastest of them are soups. Despite their simplicity, dried mushroom soups have a lot of advantages, they are low-calorie, lean, nutritious and incredibly flavorful. In addition, such soups can be an excellent addition to baby food.

Drying reduces the size and weight of the mushrooms, but gives the mushrooms a specific taste and a refined aroma. The most fragrant and rich soups are obtained from dry porcini mushrooms, but no less tasty dishes come out when using dry boletus, boletus, chanterelles and other tubular mushrooms. Before cooking the soup, the mushrooms must be soaked - in boiling water for half an hour or in cold water for an hour or two - then rinsed thoroughly. The remaining water must be filtered through cheesecloth - it can also be added to the soup for richness of taste. Soaked and washed mushrooms should then be cut into small pieces and added to the soup. Picky cooks usually suggest draining the first broth, but if you are sure of the quality of the mushrooms, this is absolutely not necessary.

It should be remembered that a characteristic feature of mushrooms is a rich rich taste, so it is best to supplement them with products that are neutral in taste. The classic companions of mushrooms in mushroom soup are vegetables - onions, carrots, potatoes, celery - and greens - dill, parsley, green onions. In addition, dry mushroom soups can be prepared with the addition of pasta, dough dumplings and various cereals, such as rice, buckwheat or pearl barley, as well as dried mushrooms can be supplemented with fresh or pickled ones. So that pasta, in particular vermicelli or noodles, does not boil during cooking and does not make the soup cloudy, they can be lightly ignited in a dry frying pan until they acquire a light brown hue. Fragrant mushroom soup does not require the use of a large amount of spices, as they can interrupt the main taste. In this case, a minimum of pepper and bay leaf is sufficient. We bring to your attention simple recipes for soups from dried mushrooms, which will not be difficult to prepare.

Ingredients:
4 potatoes
200 g dried mushrooms
1 large onion
1 carrot
2 cloves of garlic
5 black peppercorns,
3 dried cloves,
vegetable oil,
salt to taste.

Cooking:
Soak dried mushrooms in boiling water half an hour before preparing the soup. In a medium saucepan, bring 2 liters of salted water to a boil. While the water is boiling, fry the chopped onion in vegetable oil for 3-4 minutes. Then add grated carrots and chopped garlic, cook for about 5 more minutes. Salt lightly.
In boiling water, add diced potatoes, chopped mushrooms, spices and strained water left over from soaking the mushrooms. Boil for about 25 minutes. After that, add the frying to the soup and cook for another 15 minutes. Salt if necessary. Turn off the heat and let the soup brew covered for 1-2 hours.

Ingredients:
200 g dried porcini mushrooms,
200 g noodles
2 bulbs
1 large carrot
2 potatoes (optional)
3 bay leaves,
3 peas of allspice,
vegetable oil,
dill and parsley,
salt to taste.

Cooking:
Pre-soak whites in boiling water for 30 minutes or in cold water for several hours. After that, drain the water, rinse the mushrooms, chop them and strain the remaining liquid through cheesecloth.
Fry chopped onions and carrots in vegetable oil for about 7-10 minutes. Salt lightly. Bring 3 liters of water to a boil in a medium saucepan. Salt and add diced potatoes, if using. If you want a lighter dish, potatoes do not need to be used. Add the mushrooms along with the liquid remaining after soaking them. Cook for about 20 minutes, then add onion with carrots, bay leaf and allspice. Cook for another 15 minutes. Add noodles and turn off the heat after 5 minutes. Sprinkle soup with chopped herbs and serve. The dish is best served immediately, as the noodles may swell and soften after reheating.

Dried chanterelle soup with rice

Ingredients:
1 cup dried chanterelles
2 potatoes
1 onion
1 carrot
1/2 cup rice
vegetable oil,
dill greens,

Cooking:
Soak mushrooms in boiling water for 20-30 minutes. Bring 3 liters of salted water to a boil in a saucepan. Meanwhile, fry the chopped onions and carrots in a little vegetable oil until golden brown. Add sliced ​​potatoes and mushrooms to boiling water, along with the strained liquid left over from soaking them. Boil for about 15 minutes. Add fried vegetables and washed rice, mix and cook for 15 minutes. Season with salt and ground black pepper. Remove the soup from the heat, add the finely chopped dill, cover and let the soup steep for at least 10 minutes.

Dry mushroom soup with pearl barley and celery

Ingredients:
1 glass of pearl barley,
150 g dried forest mushrooms,
1 onion
2 carrots
2 celery stalks,
3 garlic cloves,
3 bay leaves,
vegetable oil,
4 green onion feathers,
salt and ground black pepper to taste.

Cooking:
Soak mushrooms in boiling water for half an hour. Bring 3.5 liters of salted water to a boil in a saucepan. Fry the onion in vegetable oil until golden brown, then add the grated carrots and fry for about 5-7 minutes.
Add pearl barley to boiling water, cook for about 20 minutes. Add the washed and chopped mushrooms along with the strained liquid left over from soaking them and the bay leaf. Cook another 20 minutes. Add finely chopped celery, roasted vegetables and bay leaf. Cook for about 15 minutes or until barley is done. Squeeze the garlic into the soup with a press and stir. Sprinkle the soup with chopped green onions before serving.

Mushroom hodgepodge

Ingredients:
100 g dried mushrooms
400 g fresh mushrooms (for example, champignons or oyster mushrooms),
350 g pickled mushrooms,
2 teaspoons of salt
2 bulbs
50 g olives
6 tablespoons of vegetable oil,
2 tablespoons of tomato paste,
lemon slices,
dill greens.

Cooking:
Soak dried mushrooms in boiling water, then drain the liquid and strain it. Mushrooms cut. Pour the liquid into a saucepan and dilute with water to make about 3 liters of liquid. Add dried mushrooms, salt and bring to a boil. Cut fresh mushrooms and fry in 2 tablespoons of vegetable oil for 10 minutes.
Cut pickled mushrooms. Fry the chopped onion in 4 tablespoons of vegetable oil until golden, about 10 minutes. Add tomato paste, mix well and cook for about 2 minutes.
When the water in the pan boils, add the fried mushrooms and pickled mushrooms. Bring to a boil and cook for another 5 minutes. Add onion mixture and chopped olives. Bring to a boil and remove from stove. Cover and let stand for about 10 minutes. Sprinkle soup with chopped dill and serve with lemon slices.

Soup from dried tree mushrooms with Korean carrots

Ingredients:
150 g dried tree mushrooms or shiitake
200 g fresh cabbage,
200 g of carrots in Korean,
2 potatoes
1 large onion
6 sprigs of dill,
2 bay leaves,
salt to taste.

Cooking:
Soak the mushrooms in boiling water for 20-30 minutes, then rinse and chop. Bring 3 liters of water to a boil. Salt and add diced potatoes, mushrooms and bay leaf to the water. Cook for 10 minutes, then add chopped cabbage and chopped onion in half rings. Cook 15 minutes. Add Korean carrots and cook for about 15 minutes more. Season with salt, if needed, and serve soup sprinkled with chopped dill.

Dried mushroom soups are an incredibly fragrant and tasty dish that can warm the body and soul on a cold day. Dried mushroom soups offer a plethora of recipe options for vegetarians, fasting people, and those on a healthy diet or trying to lose weight. If you want your kitchen to be filled with the unique smell of wild mushrooms as soon as possible, we suggest that you do not hesitate and go to the kitchen right now!