Dried Mushroom Soup - 7 Homemade Recipes

Dry mushrooms, like fresh ones, contain sufficient amounts of vegetable protein and fiber. But the mushroom aroma of this product is so pronounced that dishes prepared on its basis are especially savory. Mushroom drying can be one of the ingredients of cutlets, cabbage rolls, dumplings, dumplings, saltwort, borscht and sauces. You can significantly diversify your daily diet by preparing dried mushroom soup. Moreover, there is more than one recipe for this dish.

Incredibly fragrant, surprisingly tasty soup will be a great start to dinner.

To cook a simple and appetizing soup of dried mushrooms with potatoes, you should take:

• 2000-2500 ml of drinking water;
• 550 g potatoes;
• 240 g of onion;
• 170 g carrots;
• 100 ml cream;
• 34 g dried mushrooms;
• 35 ml of vegetable oil;
• salt, herbs, spices.

Cooking step by step:

1. Mushrooms should first be washed in running warm water from sand and litter. Then let all the liquid drain, and pour the mushrooms with a fresh portion of boiling water and leave to soak.
2. Peel the skin off the potatoes and chop them into cubes or otherwise. Place the water for the first dish in a suitable container on the stove and wait for it to boil. Next, put the potato cubes into it and cook until completely cooked.
3. While the potatoes are cooking, fry the passed carrot shavings and chopped onion in half rings in a pan.
4. Squeeze the mushrooms with your hands and transfer to the frying pan with the sautéed vegetables, pour in a small amount of water in which they were soaked, and simmer until the liquid has completely evaporated.
5. Pour the cream into the mushroom fry, stir and turn off the heat. Wash the greens, chop, put in a pan with mushrooms and mix.
6. In a saucepan with boiled potatoes, put the fried mushrooms, salt and season with spices. Bring to a boil and remove from stove. The dish will turn out more savory if it is infused for at least an hour before serving.

In a slow cooker

For a delicious, fragrant and dietary mushroom soup in a slow cooker for 100 grams of mushrooms and a pound of potatoes, you will need the following products:

• 2500 ml of water;
• onion and sweet carrot;
• a bunch of vermicelli;
• 30-40 ml vegetable oil;
• spices and salt to taste.

How to cook soup from dried mushrooms in a slow cooker:

1. Before proceeding to other culinary processes, dry mushrooms should be soaked in boiling water. In order for the swelling to proceed more actively, the drying container is covered with a lid.
2. Pour a little vegetable oil into the multi-pan, put the onion with carrots, previously chopped with a knife and a grater. Cook these vegetables for about five minutes using the "Fry" function.
3. Next, put the squeezed steamed mushrooms and prepared potatoes into the roast. Pour in the right amount of water and cook for two hours using the "Extinguishing" program.
4. 20-30 minutes before the end of the cooking program, add vermicelli, salt and spices to the electric saucepan.

With barley

To cook mushroom soup with barley per 100 grams of mushrooms you will need:

• 300 g potatoes;
• medium onion and the same carrot;
• 60 g pearl barley;
• 55 g melted butter;
• bay leaf, ground black pepper, salt and sour cream to taste.

The sequence of culinary processes:

1. Mushrooms must be soaked before cooking. It is best to do this the night before.
2. Pour the soaked mushrooms with enough water and put on fire. After boiling, this soup ingredient should cook for about an hour and a half. Boiling water should be added periodically.
3. While the mushrooms are being cooked, separately boil the washed pearl barley until cooked and cook the vegetable fry from onion half rings with carrot chips in melted butter.
4. Catch the boiled mushrooms with a slotted spoon in a separate container. Gently pour the broth from the pan in which they were cooked into another container, leaving a sediment at the bottom.
5. In a saucepan with mushroom broth, add barley, mushrooms, roast and peeled chopped potatoes. Put everything on the fire and cook until the potatoes are ready.
6. A couple of minutes before turning off the fire, add spices and salt to the soup. Serve topped with sour cream to taste.

With buckwheat

For mushroom soup with buckwheat you will need:

• 100 g dried mushrooms;
• 100 g of buckwheat;
• 150 g potatoes;
• 70 g of onion;
• 80 g carrots;
• vegetable oil, spices and salt.

Progress:

1. Soak dried mushrooms in hot water for at least two hours. After soaking, rinse thoroughly, add water and boil for a quarter of an hour. Drain the water, add new water and cook for another ten minutes.
2. Without wasting time, carrot shavings and chopped onions should be sautéed in a small amount of vegetable oil.
3. Put peeled potatoes cut into cubes in a saucepan with mushrooms, boil for 10 minutes. Next, send the washed buckwheat to the soup and also cook for 10 minutes after boiling.
4. After that, send the roast, spices and salt to the soup. Let the contents of the pot boil for five minutes and turn off the heat.

When the soup is ready to infuse a little, it can be served. It is tastier to do it with sour cream and herbs.

How to cook soup from dried porcini mushrooms?

Dried porcini mushrooms go well with any cereals and pasta. But for those who find the list of ingredients below simple, you can add a sophisticated touch of flavor by replacing the processed cheese with Parmesan.

For a steamy and rich soup of dried porcini mushrooms, you should use the following food set:

• 100 g dried porcini mushrooms;
• 400 g potatoes;
• 75-80 g of onion;
• 80-95 g carrots;
• 100 g of vermicelli of the "Spider web" type;
• 30 ml of vegetable oil;
• 50 g of processed cheese;
• table salt to taste.

Cooking method:

1. Soak porcini mushrooms in water for at least a couple of hours (ideally, they should swell all night). Then change the water and put the mushroom drying to boil.
2. After 30-40 minutes, catch the mushrooms with a slotted spoon, and put the peeled and diced potatoes into the broth that remained in the pan. Cook for 10-15 minutes.
3. While the potatoes are being cooked, you should first fry the onions and carrots in a pan, and then add the boiled mushrooms and simmer everything together for about 5 minutes. If necessary, the mushrooms can be cut into smaller pieces.
4. To the finished potatoes, shift the roasted vegetables with mushrooms and vermicelli. Cook until the pasta is cooked, focusing on the time indicated on the package.
5. Then salt the soup, add the grated melted cheese, keep the pan on the fire until it melts. Remove the finished dish from the stove, let it brew for at least five minutes under the lid and you can taste it.

The peculiarity of dried white mushrooms lies in their aroma. Therefore, deciding to cook soup from them according to any of the above recipes, all “bright” spices should be excluded from them.

Italian cooking option

In many European countries, first courses with a creamy consistency are especially popular.

One of these delicacies is Italian mushroom puree soup, which is prepared from:

• 3000 ml of drinking water;
• 500 g potatoes;
• 500 g fresh champignons;
• 200 g portobello mushrooms or mushrooms with a brown cap;
• 70 g of dry porcini mushrooms;
• 150 g carrots;
• 110 g of onion;
• 110 g of root celery;
• 1 sprig of rosemary;
• olive oil, ground black pepper and salt to taste.

Step by step mushroom soup recipe

1. Boil water in a saucepan of a suitable size, add salt, pepper and small pieces of rosemary sprigs to it.
2. Peel potatoes, roots and one carrot, wash, cut into small cubes and put in boiling water after the spices.
3. Pour dried porcini mushrooms with boiling water for 20 minutes, then squeeze, chop and add to vegetables that have boiled for about twenty minutes.
4. In the meantime, finely chopped onions and the rest of the grated carrots are fried in a pan with olive oil.
5. Peel the mushrooms and cut into small slices.
6. Add fried vegetables and fresh mushrooms to the soup and cook for 15 minutes over medium heat. Remove the pan from the stove, keep the soup covered for 20 minutes, then puree with an immersion blender and serve sprinkled with herbs or croutons.

To prepare French creamy cream soup, the proportions of the ingredients will be as follows:

• 60 g dry mushrooms;
• 300 g fresh mushrooms;
• 60 ml of melted butter;
• 70 g turnip onion;
• 15 g of garlic;
• 50 ml of wine;
• 100 ml of water;
• 50 g flour;
• 100 ml of heavy cream;
• salt, pepper and chopped parsley.

Cooking order:

1. Pour dried mushrooms with boiling water and leave them in it for a quarter of an hour. Then squeeze, and strain the water and leave - it will come in handy in the future.
2. Fry finely chopped onions and garlic in butter, add fresh and steamed dry mushrooms, cook until the liquid has completely evaporated.
3. Pour wine over the mushrooms and simmer for a couple of minutes to evaporate the alcohol. Next, sift the flour and add the water that remains after soaking. Simmer over low heat for about half an hour.
4. After that, catch beautiful small mushrooms with a slotted spoon. Pour the cream into the remaining mass, heat well, salt and pepper. Remove from heat, puree with a blender.
5. Serve the soup in portions, beautifully laying whole mushrooms on top of the plate and sprinkling with chopped herbs.

So that the puree soup does not turn out to be liquid and does not separate into broth and sediment from crushed products, you must follow the recipe very carefully and accurately measure the prescription amount of products.