Dried mushroom soup preparation. How to make dried mushroom soup

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 are all on different taste. 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, in each recipe there will be 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 heaping tablespoons
• salt - to taste

Cooking:

1. Wash the meat bones, pour over 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 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- to submit

Cooking:

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

2. dried mushrooms rinse with boiling water, then rinse and pour cold water. 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 color. 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. O useful properties ah, we will read our main ingredient today a little lower, but barley has no less useful properties. Of all the known cereals, almost all the virtues that all cereals together 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 put into chicken bouillon. 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!

Borscht 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. the spoon
• flour - 1 tbsp. the 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 vegetables, onions into cubes, carrots, parsley root into strips, potatoes into cubes. Rub the beets on a coarse grater.

5. Fry onions 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 everything vegetable stew and a sprat along with a 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 should have in stock different mushrooms. 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. Put all prepared foods, except for pickled and fried mushrooms with onions, into 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 out lemon juice yourself in a brine.

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 using 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 for vegetable oil to a light golden color.

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 poured over with boiling water, and then placed in cold water. Cut them into cubes or small pieces.

11. Add tomatoes, disassembled into inflorescences, to the soup cauliflower and peas. 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 from this “forest meat” various dishes. After all, they can completely replace the series 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.

Dried mushrooms contain twice as much protein as 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. You can make a lot of them delicious meals, 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 in dried form, give quite dark color 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 recipes soups, 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 can be found in national cuisine almost all nations. At the same time, many prefer just such dishes, rather than those prepared from fresh ones, because of the richer mushroom taste and aroma of dried mushroom soups.

At the same time, dried mushrooms retain all healing properties fresh. The only disadvantage of such soups is a longer cooking time, since pre-soaking is required.

Soups are cooked from dried mushrooms, as well as from fresh ones, in water, vegetable, fish, meat broths, in milk, cream is often added. Such soups are especially delicious if you add sour cream to the plate after cooking.

For soaking, it is better to use a minimum amount of water, and then, after straining, use it when preparing soup - so the aroma will be stronger.

Recipes for such soups are complex and extremely simple, but the main quality of such a soup is a rich mushroom aroma that is inherent in everyone. We give a description of several of the most popular European and Asian soups from dried mushrooms.

How to cook mushroom soup from dried mushrooms - 15 varieties

An easy-to-make soup with a classic taste.

Ingredients:

• Dry mushrooms - 150 grams;
• broth -
• Carrots - 1 piece;
• Potato - 4 tubers;
• Onion - 1 piece;
• Pepper - a couple of pinches;
• Salt - 1 teaspoon;
• Pearl barley - 3 tablespoons.

Cooking:

Soak the mushrooms first. cut potatoes

Cut mushrooms. Grate the carrots on a coarse grater Cut the onion into cubes.

Saute onions, mushrooms and carrots in a multicooker bowl in the “Baking” mode. Then pour two liters of boiling water and lay out the potatoes, add the water in which the mushrooms were soaked, washed cereals, close the lid and cook in the “Stew” mode for two hours.

Serve with sour cream.

This delicious Polish soup takes two and a half hours to prepare, but it takes only fifteen minutes for the hostess to directly participate in this process.

Ingredients:

• Dry mushrooms - 150 grams;
• Broth - 1.5 liters;
• Pearl barley - 150 grams;
• Flour - 2 tablespoons;
• Sour cream - 200 grams; ;
• Pepper - to taste;
• Parsley - to taste;
• Salt - to taste.

Cooking:

Traditionally, the soup is prepared without adding vegetables and with pearl barley. You can use other cereals - this will not significantly affect the taste of the soup itself.

Soak mushrooms and pearl barley for one hour. Then cut the mushrooms, transfer to a saucepan, pour in the broth and boil for one hour.

In a separate bowl, mix sour cream and fried flour to prevent the formation of lumps and put in a saucepan with soup, add pearl barley and cook until the latter is ready.

Garnish with chopped parsley when serving. You can also serve sour cream separately and decorate with slices of mushrooms.

The soup has a classic taste, and the addition of buckwheat increases its nutritional value.

Ingredients:

• Dry mushrooms -50 grams;
• Carrots - 1 piece;
• Water - 1 ½ liters;
• Potato - 400 grams;
• Onion - 1 piece;
• Buckwheat - 50 grams;
• Vegetable oil - 2 tablespoons;
• Peppercorns - a couple of pieces;
• Bay leaf - 2 sheets;
• Salt - to taste.

Cooking:

Soak mushrooms for two to three hours. Cut potatoes.

Finely chop the mushrooms, pour two liters of water and the water in which the mushrooms were soaked and put to boil for half an hour.

Grate the carrots on a coarse grater Cut the onion into cubes. Saute onions and carrots for five minutes.

After half an hour of cooking mushrooms, put potatoes in a saucepan, bring to a boil, reduce heat and cook for ten minutes, then add browned vegetables, bring to a boil and add buckwheat.

Cook over low heat for ten minutes.

Salt, add pepper and bay leaf. Boil five minutes.

This delicious soup takes about an hour to prepare. The layout is for four servings.

Ingredients:

• Dry morel mushrooms - 100 grams;
• Champignons - 4 pieces;
• Broth - 1 liter;
• Pearl barley - 150 grams;
• Flour - 4 tablespoons;
• Sour cream - 200 grams;
• Butter - 6 tablespoons;
• Shallots - 150 grams;
• Wine type "Madeira" - 50 milliliters;
• Garlic - 3 cloves;
• Collection of Provence herbs - 1 teaspoon;
• Cumin - ½ teaspoon;
• Cream 33% - 200 grams;
• Pepper - to taste;
• shallots - 1 piece;
• Bay leaf 2 leaves;
• Green onion feathers - for decoration;
• Parsley, salt - to taste.

Cooking:

Pour boiling water over dry morels and leave for an hour. Then take it out and pat dry with a paper towel.

Cut the onion and sauté with three tablespoons of butter until soft, add chopped garlic and heat for one minute. Add chopped mushrooms and fry for ten minutes.

Pour in the broth, chopped morels and cook for half an hour.

Prepare a paste of three tablespoons of butter and flour, put in soup, pour in wine and simmer for twenty minutes. Add the herbs and bay leaf and simmer, without letting it boil, for five minutes. Then take out the bay leaf, add cream and boil without boiling for ten minutes.

Add pepper and salt to taste.

Serve garnished with chopped parsley or green onions.

The use of milk makes this soup not only unusual, but also gives it a more delicate taste.

Ingredients:

• Potatoes - 2 pieces;
• Milk - 1 glass;
• Dried mushrooms - 1 cup;
• Mix of wild white rice- ¼ cup;
• Onion - 1 piece;
• Carrots - 1 piece;
• Butter - 1 tablespoon;
• Salt - to taste;
• Pepper - to taste.

Cooking:

Soak the mushrooms in boiling water for ten minutes, squeeze and cut. Put in chopped potatoes and cook until half cooked, add chopped mushrooms, rice, continue cooking.

Prepare a frying of chopped onions, grated carrots and put it in the soup.

Pour in milk, salt, bring to a boil, reduce heat and cook until tender.

Add greens, butter and let it brew for ten minutes.

AT original recipe use dried porcini mushrooms, if they are not in the store, you can replace them with dried porcini mushrooms.

Ingredients:

• Dry mushrooms - 100 grams;
• Water - 1 liter;
• Carrots - pieces;
• Garlic - 3 cloves;
• Potato - 3 tubers;
• Onions - 3 pieces;
• Fresh chopped rosemary - 1/3 tablespoon;
• Cumin - 1 teaspoon;
• Dried tomatoes - 100 grams;
• Parmesan - 50-100 grams;
• Chestnuts - 150 grams;
• Dill - a bunch;
• Parsley - a bunch;
• Olive oil - 3 tablespoons;
• Pepper - to taste;
• Salt - to taste.

Cooking:

Soak the mushrooms in a liter of water until soft.

Cut potatoes.

Saute the onion in a heavy-bottomed saucepan until transparent, add the chopped potatoes and rosemary, cook for five minutes, stirring constantly, then put the chopped mushrooms, chopped garlic, pour the water in which the mushrooms were soaked and cook until the potatoes are ready.

Grind the cumin in a mortar.

Bake chestnuts in the oven at 150˚С, finely chop and add to the soup along with finely chopped sun-dried tomatoes, caraway seeds. Heat the soup for five minutes, do not let it boil and remove from heat.

When serving, sprinkle with grated parmesan and chopped herbs.

Such a simple soup will appeal to those who prefer a pure mushroom taste without any third-party flavors.

Ingredients:

• Dry mushrooms -50 grams;
• Carrots - 1 piece;
• Water - 1 ½ liters;
• Sour cream - 4 tablespoons;
• Potatoes - 2 pieces;
• Onion - 1 piece;
• Butter - 2 tablespoons;
• Bay leaf - 1 leaf;
• Salt - to taste;
• Parsley greens - to taste.

Cooking:

Soak mushrooms for three to four hours.

Cut potatoes.

Finely chop the mushrooms, pour two liters of water and the water in which they were soaked, put to boil for thirty minutes. Take out the mushrooms, and put the potatoes cut into cubes to boil in the broth.

Grate the carrots on a coarse grater Cut the onion into cubes.

Saute onions and carrots until golden brown, add mushrooms and simmer. Put in the broth to the potatoes and cook until tender.

Sprinkle with herbs when serving.

Serve with sour cream.

The combination of shiitake and rice noodles allows us to recommend such a delicious soup to those who want to lose weight or cleanse their body of toxins.

Ingredients:

• Dry mushrooms -100 grams;
• Rice noodles - 100 grams;
• Bulgarian red pepper - 100 grams;
• Miso paste - 1 tablespoon;
• Ginger - 1 centimeter;
• Soy sauce - 2 tablespoons;
• Water - 1 ½ liters;
• Salt - to taste;
• Sliced green onion- taste.

Cooking:

Soak mushrooms for three to four hours, squeeze.

Boil rice noodles separately.

Transfer mushrooms to a bowl. Boil the water in which they were soaked and pour into a saucepan. Cook for forty minutes. Then add rice noodles, sliced ​​peppers, miso paste, soy sauce, grated ginger and bring to a boil, remove from heat.

Sprinkle with chopped green onions when serving.

The Carpathian forests have long been famous for the abundance of mushrooms, especially ceps, so there is a lot of delicious soups using mushrooms. Mushroom soup is especially tasty, and noodles give it satiety.

Ingredients:

• Dry mushrooms -100 grams;
• Carrots - 1 piece;
• Broth - 1 ½ liters;
• Onion - 1 piece;
• Flour - 250 grams:
• Water for noodles - 100 milliliters;
• Vegetable oil - 2 tablespoons;
• Bay leaf - 1 leaf;
• Salt, pepper - to taste;
• Parsley greens - to taste.

Cooking:

Soak mushrooms for twenty minutes.

Cut the onion, grate the carrots, sauté in oil for ten minutes.

Finely chop the squeezed mushrooms, put in a saucepan, add the sauté, pour the broth and water in which the mushrooms were soaked, salt and cook for an hour.

Prepare noodles from flour and water. Boil in a separate pan.

Add chopped greens and boiled noodles and let it brew.

This soup was prepared in Russia before the appearance of potatoes. It was often cooked during fasting, and a little honey was added to improve the taste.

Ingredients:

• Dry mushrooms -300 grams;
• Turnip - 1 piece;
• Onion - 1 small onion;
• Water - 1 ½ liters;
• Lean oil - 3 tablespoons;
• Salt, honey, pepper - to taste;
• Parsley greens - to taste.

Cooking:

Soak mushrooms overnight. Take out, wring out and cut into slices.

Peel the turnip, cut into cubes.

Put the mushrooms in a saucepan, pour the water in which the mushrooms were soaked, finely chopped onion and cook without boiling for an hour and a half.

Half an hour before the end of cooking, add diced turnips and vegetable oil.

When serving, put chopped herbs and honey on the table.

The soup is interesting with a combination of taste and aromas of shiitake and champignons.

Broth Ingredients:

• Turkey bones -
• Water - 10 glasses
• Carrots - 3 pieces;
• Celery stalk - 3 pieces;
• Onion - 1 piece;
• Celery stalk - 1 piece:
• Salt, pepper - to taste.

Soup Ingredients:

• Ready turkey meat - 400 grams;
• Turkey broth - 6 glasses;
• Vegetable oil - 2 tablespoons;
• Onion - 1 piece;
• Rice mix - 1 cup;
• Champignons - 200 grams;
• Shiitake dry - 30 grams;
• Garlic - 2 cloves
• Soy sauce - 1 tablespoon;
• Cream - 2 tablespoons;
• fresh thyme - to taste;
• Garlic - a couple of cloves;
• Salt, pepper - to taste.

Cooking:

First prepare the broth. Pour the turkey bones with water, put the peeled carrots, do not peel the onion, a couple of peppercorns, chopped celery stalk, salt and cook for two hours. Cool, strain.

Shiitake pour half a glass of broth and leave for fifteen minutes.

Pour the broth into a saucepan, bring to a boil. Spread the rice mixture and soaked shiitake mushrooms.

Saute chopped onion with sliced ​​mushrooms and chopped garlic. Add soy sauce, salt, pepper and transfer to a saucepan, cook until the rice is ready.

Cut turkey meat into cubes. Finely chop the thyme and put it into the soup along with the cream and turkey meat. Boil for a couple of minutes and you are ready to serve.

An easy-to-make soup that will appeal to lovers of the aroma of shiitake mushrooms.

Ingredients:

• Dry shiitake mushrooms - 100 grams;
• Ginger - 2 centimeters of root;
• Water - 1 liter;
• chicken thighs- 0.5 kilograms;
• Sugar - 2 teaspoons;
• Soy sauce - 2 tablespoons;
• Corn starch - 1 teaspoon;
• Parsley - a bunch;
• Pepper - to taste;
• Salt - to taste.

Cooking:

Soak the mushrooms first. Marinate the chicken thighs in the mixture soy sauce, sugar, grated ginger, cornstarch - half an hour. Cut the meat, discard the bones, return the meat to the marinade.

Drain the soaked mushrooms, chop, put in a marinade in chicken meat. Pour the filtered water in which the mushrooms were soaked and cook for half an hour.

The soup can be garnished with bamboo and soy sprouts. If you can't get them, you can replace them with chopped parsley.

The soup is quite easy to prepare, it turns out to be tender in texture and has a strong aroma of mushrooms.

Ingredients:

• Broth - 1 glass;
• Dried mushrooms - ½ cup;
• Onion - 1 piece;
• Potatoes - 2 pieces;
• Vegetable oil - 1 teaspoon;
• Cream - 1 glass;
• Salt, pepper - to taste.

Cooking:

Soak mushrooms in broth for one hour.

Peel the potatoes into cubes and put them on the mushrooms. Boil.

Chop the onion and sauté until golden brown. Put in a saucepan and cook until the potatoes are cooked.

Pour in the cream in a thin stream. Salt, pepper, remove from heat and blend.

Put on the fire, sweat a little and you can serve.

Those who have tried this soup have no questions why it was served on holidays at the imperial court.

Ingredients:

• Hats of small dried shiitake mushrooms - 20 pieces;
• Water - 2 liters;
• Dry goji berries - 2 tablespoons;
• Chicken (carcass) - about 1 kilogram;
• Sesame oil - 2 tablespoons;
• Shaoxing wine - 2 tablespoons;
• Ginger root - 1 centimeter;
• shallots - 1 piece;
• A set of Chinese spices - 1 teaspoon;
• Salt - to taste.

Cooking:

Soak the mushrooms overnight (minimum 6 hours). Then remove the legs.

In a saucepan with a thick bottom, heat the oil and fry the spices and goji berries, mushroom caps, pour boiling water over it, immediately reduce the heat so that the water does not boil. Boil, not letting boil, for half an hour.

Shaoxing wine can be replaced with dry, unsweetened sherry, goji berries with barberry, and to compensate for the lack of a citrus aroma characteristic of goji in barberry, you can add lemon zest to taste (in this case, it must first be steamed and drained to remove bitterness).

Chicken cut and chop into large pieces.

In a frying pan with very hot oil, fry the thinly sliced ​​ginger for two minutes (approximately 2 minutes). Add chicken pieces and fry until golden brown.

Put the contents of the pan into the soup, cook for ten minutes, add Shaoxing wine, cook for another ten minutes, remove from heat, add very finely chopped onion and let it brew under the lid.

Garnish with chopped green onions before serving.

Ingredients:

• Chicken - 0.5 kilograms;
• Dried mushrooms - 150 grams;
• Onion - 1 piece;
• Potatoes -3 pieces;
• Low-fat cream - 100 milliliters;
• Vegetable oil - 1 spoon;
• Bay leaf - 1 leaf;
• Salt, pepper - to taste.

Cooking:

Soak mushrooms.

Boil 1 ½ liters of broth from chicken. Before the end of cooking, lay out coarsely chopped potatoes.

Fry the onion in vegetable oil until soft, add chopped mushrooms and fry.

When the potatoes are ready, take out the chicken and put the onion with the fried mushrooms into the pan, cook for five minutes.

Toast diced white bread in a dry frying pan.

Put the contents of the pan with a slotted spoon into a separate container and puree. Return to saucepan. Warm up.

Serve with croutons.

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 mushroom soup 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 which 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 most easy way making a soup that 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.

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. Preserved 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 premium- 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 a day. running water put 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 from the bulb only upper layer dry husks, cut the vegetable in half and heat, as 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).

The aroma of dried mushrooms is amazing! It is enough to put just a few mushrooms in a two-liter saucepan with soup, and after 10 minutes the house will be filled with a thick mushroom spirit. Especially if you have white mushrooms (I have them). Mushroom soup made from dried mushrooms is very easy to prepare. It is enough to add potatoes, onions and carrots to it to get an excellent, rich and satisfying dish. No cereals, no noodles, no thickening with flour. There is one point that you should definitely take into account when cooking soup. Dried mushrooms are pre-washed and soaked. If you did not collect and dry them yourself, but bought them in a store, then you cannot be sure that they were processed carefully. In purchased mushrooms, unfortunately, very often there is sand. It is very difficult to wash it out of dried mushrooms. Sand separates only when soaking. At the very end, when the mushrooms have already become soft, “wash” them with your hands in the water in which they were soaked. Remember them with your hands. Let stand 5 minutes. If there was sand, then it will settle. Now carefully remove the mushrooms (they will float on top), and strain the remaining liquid through several layers of cheesecloth. Remove the sediment and sand remaining at the bottom completely, but save the water - it will give that very unique aroma, because of which we love dried mushroom soup so much.

Ingredients:

• 15 g dried porcini mushrooms
• 300 g potatoes
• 50 g onion
• 40 g carrots
• 30 g butter
• salt - 1 tsp
• Bay leaf
• sour cream - to taste
• fresh dill

From the specified amount of products, you get 1.5 - 2 liters of soup.

How to cook mushroom soup from dried mushrooms

Place dried mushrooms in a strainer, rinse. Put them in a deep bowl and fill with clean water. Let the mushrooms soak for at least three hours.

Thoroughly rub the mushrooms with your hands in the infusion. Take out. Strain the infusion. Pour out the rest at the bottom.

In the pot where the soup will be cooked, put the mushrooms, pour in the strained mushroom infusion. Add clean water so that the total volume, together with mushrooms and mushroom infusion, is 1.5-2 liters.

Bring the mushrooms to a boil. Now they need to be cooked on low heat for half an hour.

While the mushrooms are boiling, prepare the potatoes, they should be peeled and cut into small slices.

Also, do some frying. Dissolve the butter in a frying pan, put the onion, peeled and cut into small cubes, as well as the carrots, peeled and grated on a coarse grater, in the hot oil. Fry, stirring, until golden brown.

When the mushrooms are cooked, add potato slices, fried onions and carrots to the pan. Put salt, bay leaf. You can add some black ground pepper. Boil the soup for 20-30 minutes until the potatoes are fully cooked.

Serve hot mushroom soup.

And be sure to flavor it with fresh sour cream. This is an amazing combination - mushrooms and sour cream, the taste of mushroom soup is revealed in a completely different way if you add a spoonful of sour cream to the plate. And, of course, fresh herbs will never be superfluous. AT this case dill would be most appropriate.