Mushroom soup with dried mushrooms. Dried porcini mushroom soup

Tired of simple everyday borscht and soups? Want something light and tasty? Try making dried mushroom soup. This healthy stew will appeal to even the most sophisticated gourmets.

What are the benefits of mushrooms?

Many nutritionists claim that mushrooms are a unique product. Their composition resembles both fruits and vegetables at the same time. In addition, they can completely replace meat!

Mushrooms are a source of carbohydrates, fats, proteins and some other trace elements (tyrosine, glutamine and others). All of them are necessary for the human body. Vitamins A, B, D, E, PP have a positive effect on the circulatory and nervous system. Thanks to the contained components, mushrooms maintain hair, nails and skin in good condition.

Thus, this product is very useful, and it can be eaten as an addition to any dish, and as an independent product.

Today we will look at how to cook dry mushroom soup.

A little about mushroom soups

Doctors urge us to eat right, pay more attention to natural and low-fat foods and, of course, eat liquid daily. Thus, dry mushroom soup - perfect option not only to eat, but also to get rid of excess weight.

It is worth noting that it is best to add dried mushrooms to soups. Ordinary fresh champignons will not be able to saturate the dish with their aroma like dried ones. Surely, having prepared such a stew in the winter, you will be pleased to remember those summer days when you wandered through the forest in search of mushrooms, chanterelles and honey mushrooms.

So, let's look at what soups can be made from dried mushrooms.

Recipe for broth of dried mushrooms with onions

To prepare this dish you will need:

• dried mushrooms;
• butter;
• greens (dill and parsley);
• salt to taste.

In order to prepare mushroom soup from dried mushrooms, you must first wash and clean its main ingredient. After that, put the mushrooms to cook on a slow fire. When ready, remove them from the heat, cool and cut like noodles. Fry them a little in a pan along with onions.

Put a little butter in the broth and bring to a boil.

Put the fried onions and mushrooms on dishes, pour them with broth and simmer large quantity greenery.

Dry mushroom soup, the recipe of which, as you can see, is very simple, is ready. Now you can invite everyone to the table!

Mushroom soup with homemade noodles

In order to prepare such a soup, take care of the following ingredients: dried porcini mushrooms, butter, a glass of flour, egg, parsley, salt to taste.

As in the previous recipe, you need to start here by washing, cleaning and boiling mushrooms. After this ingredient is ready, strain the broth, add butter, salt and bring to a boil over low heat.

While the broth is boiling on the stove, you need to cook the noodles. For this, salt, water, flour, a raw egg mix and stir well. Place the dough in the refrigerator to "cool" for 20-30 minutes. After this time, roll it into a straw.

Before serving, put a mix of mushrooms and noodles in plates, pour the resulting broth and sprinkle with dill and parsley.

Dry mushroom soup with dumplings

How else can you cook dry mushroom soup? Try the first dish with the addition of dumplings. This is a simple dish, but very tasty.

To prepare it you will need:

• parsley (several branches);
• dried mushrooms (50-60 grams);
• 1 onion;
• butter;
• 1 carrot;
• parsley root;
• 150 grams of semolina;
• 200 ml of milk;
• 1 egg;
• salt.

Before you start cooking dry mushroom soup with dumplings, you will need to soak the mushrooms in cold water. After 3 hours, put them on a small fire along with water rich in mushroom aroma. Boil them until done. After that, we take the mushrooms out of the pan, cool and cut into small pieces. The resulting broth must be filtered.

Peeled and chopped onions, carrots and parsley root, fry a little in a pan, adding oil there.

Add the resulting browning and pre-cut mushrooms to the broth and bring it to a boil. Add salt and spices to taste. After that, the soup should languish for another 10-15 minutes over low heat.

To prepare dumplings, you need to boil milk, add semolina to it and cook for about 10 minutes, stirring constantly. After the porridge must be cooled, add butter and egg to it, mix until smooth. Boil salted water and place the formed dumplings in it. Once fully cooked, put them in a colander and rinse with water.

Before serving, add the dumplings to the mushroom broth.

Mushroom cereal

We offer all lovers to try another dry mushroom soup. Its recipe is very simple. Anyone can cook this dish.

For this you will need: 1 small carrot, 10 pcs. dried porcini mushrooms, 4 potatoes, a couple of small (or 1 large) onions, 120-150 grams of buckwheat, 1 parsley root, butter, parsley, water.

In order for buckwheat to be soft, it must be soaked in water.

Dry mushrooms also need to be poured with water, rinsed after a couple of hours and boiled until tender. Let them cool and then cut into strips.

Strain the broth and toss in the diced potatoes. Saute the mushrooms, onions, carrots and parsley root over low heat in butter. Throw all this into the broth, add already swollen buckwheat to it, salt and cook for 15-20 minutes.

In order for you to get real cereal, you need to add 200 grams of sour cream or 1 large glass of baked milk to our resulting mushroom soup from dried mushrooms and put it in the oven to languish.

After 30 minutes, the dish will be ready.

Dried mushroom soup with croutons and beans

To prepare this dish, you need to have the following ingredients on hand:

• 50 grams of beans;
• 50 grams of dried mushrooms;
• 1 onion;
• tomato paste;
• butter;
• toast;
• salt.

As usual, to begin with, the mushrooms must be soaked in cold water for 3 hours, then boiled. We take out the mushrooms from the broth, and filter the liquid.

Pass the onion to golden color and add tomato paste to it.

To the simmering mushroom broth, add the pre-cooked beans, sliced ​​mushrooms, and cooked stew. All ingredients must be boiled over low heat for another 15-20 minutes.

Before you eat such a soup of dried mushrooms, you need to put croutons in it.

Mushroom cream soup

Take 50 grams of dried mushrooms, soak them for 3 hours, boil, cool and chop finely.

Peel 2 onions, chop them and, together with the mushrooms, send them to fry in a pan for 5 minutes. Add a little flour here (30-40 grams), mix and fry again for 2 minutes.

Pour 250 grams of broth and the same amount of milk into the fried vegetables, mix again. Bring everything to a boil and remove the pan from the heat.

When the resulting soup has cooled slightly, add pepper and salt to it to taste. After that, beat it in a blender into a homogeneous creamy mass.

Dry mushroom soup is ready. Garnish with parsley sprigs before serving.

Simple Dried Mushroom Soup

This soup is a great option for vegetarians and just mushroom lovers. He contains a large number of vitamins and minerals. Therefore, it will be useful not only for adults, but also for children.

To prepare it, you will need: dried mushrooms (60 grams), onions, a little sour cream (a couple of spoons), potatoes, parsley, butter, salt.

For several hours (preferably at night), pour the pre-washed dried mushrooms with water. After the mushrooms absorb water, become soft, drain the water and fill them with fresh water. Place the saucepan over low heat and bring to a boil. Boil the broth for 50-60 minutes.

After that, cool the mushrooms and cut them into strips or just slices. Throw chopped potatoes into the broth, salt and send to cook on a slow fire. In the meantime, start frying. Peel and chop the onion. Put it in a heated pan with butter and sauté until golden brown.

When the potatoes are ready, add mushrooms and fried potatoes to it. Add salt and pepper to taste.

Before serving, add a few tablespoons of sour cream to a bowl of soup.

Bon appetit!

And finally...

Thanks to its exquisite aroma and excellent taste, any dry mushroom soup will help diversify not only the daily menu, but also become the main dish at any holiday. Therefore, if you love this product, cook according to our recipes. You and your loved ones will surely be satisfied!

Delicious step by step recipes mushroom soup from dried mushrooms

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

7 gr.

carbohydrates

157 kcal.

Option 1. Dried mushroom soup with melted cheese

Mushroom soup made from dried mushrooms is delicious, hearty, incredibly fragrant and nutritious. Soup can be served at the table at lunchtime, it will perfectly warm and saturate the body, give strength and vigor. Today we will prepare a chic mushroom soup with the addition of melted cheese and not a large number fresh mushrooms (but it is quite possible to do without them, using only dried ones).

Dry mushrooms can be used those that are available to you, the main thing is to be sure of the quality. So, if you like fragrant and rich soups, our today's version will pleasantly surprise you, believe me!

Ingredients:

• Dry mushrooms - 20 g
• Fresh oyster mushrooms - 250 g (optional!)
• Potatoes - 2 pcs.
• Water - 1.5 l
• Carrot - 1 pc.
• Onion - 1 pc.
• Processed cheese - 1 pc.
• Salt, pepper - to taste
• Greens - to taste
• Vegetable oil - 1 tbsp.

Cooking process

Prepare everything necessary products by the list. Prepare dried mushrooms - put them in a bowl, pour warm water and leave for 30-40 minutes alone. After a while, strain the colored water through a fine sieve.

Peel and wash potatoes, dry. Cut potatoes into small pieces. Prepare a saucepan that is suitable in volume. Transfer sliced ​​potatoes to a bowl.

There also add soaked dried mushrooms, filtered liquid from under the mushrooms.

Pour water into the pan so that there is a total of 1.5-1.7 liters. Rearrange the pan on the fire, bring to a boil and remove the foam, then cook the broth with potatoes for 25-30 minutes.

In the meantime, prepare the vegetables - peel the carrots and onions, wash and dry. Cut the onion into small cubes, grate the carrots not with a medium grater.

Fry vegetables - carrots and onions in a spoonful of vegetable oil, fry for just a couple of minutes until the vegetables are browned.

When the vegetables are browned, add oyster mushrooms to them. Wash and dry the oyster mushrooms, then cut the mushrooms into small pieces. Fry mushrooms with vegetables in a pan for a few minutes.

Processed cheese can also be taken with the taste of mushrooms, or with a creamy taste. Grate the cheese on a fine grater.

When the broth is ready, add salt and pepper, melted cheese, vegetables from the pan. Boil the soup for another 15 minutes, at the end throw a handful of chopped greens, pour the soup into bowls and serve.

Bon appetit!

Option 2. A quick recipe for dried mushroom soup

The dish turns out incredibly fragrant and tasty. The slow cooker allows you to cook this soup the way our grandmothers cooked it in Russian ovens. In addition, this method does not require a constant presence in the kitchen. It is enough to put all the ingredients into the device and run the desired program.

Ingredients:

• dried mushrooms - 50 g;
• 1.5 liters of filtered water;
• onions - one piece;
• sour cream;
• one carrot;
• 10 g of greens;
• five potatoes;
• freshly ground pepper;
• 40 g plum oil;
• salt;
• two bay leaves.

How to quickly cook mushroom soup from dried mushrooms

Rinse the dried mushrooms and soak them in warm water for an hour. Clean and wash all vegetables. Chop potatoes into small pieces. Finely chop the onion. Grate carrots on a grater with small holes.

Put the butter in the multicooker pan. Start the program "frying". Set the time to 15 minutes. When it melts, add the chopped onion. Sauté the vegetable, stirring regularly, until translucent. Then put in the grated carrots and continue frying until the end of the program time.

Put the soaked mushrooms together with the infusion, chopped potatoes, season with salt and pepper, put the bay leaf in the container of the device. Pour in drinking water and stir. Close the lid and turn on the "soup" mode for an hour.

Having laid all the ingredients in the device, you can go about your business. Soup won't run off or burn. In addition, you can do it in advance, turn on the delayed start and for lunch you will have hot, nutritious soup.

Option 3. Dried mushroom soup with cheese

Mushroom cheese with cheese is a rich first course with a pleasant creamy taste. For cooking, use melted or soft cream cheese in trays. The main condition is that the cheese must be of high quality.

Ingredients:

• 100 g dried mushrooms;
• black peppercorns;
• half a kilogram of potatoes;
• two bay leaves;
• two heads of onion;
• salt;
• one carrot;
• freshly ground pepper;
• two packs of processed cheese;
• 30 g plum butter.

How to cook

dried mushrooms wash in the evening, soak overnight in clean water. The next day, rinse the mushrooms again, cut into small pieces. Boil water in a saucepan over medium heat. In the water, when it boils, put the mushrooms and cook for 20 minutes.

Peel and wash the onion and carrot. Chop vegetables into small cubes. Melt the butter in a frying pan and fry the vegetables in it until soft.

Place peeled, washed and cut into small pieces potatoes in a saucepan with mushrooms. Stir and cook for another half hour. Now add the roasted vegetables.

After 15 minutes, add processed cheese to the soup, chopping them on a grater, or cutting them into small pieces. Stir continuously until cheese is completely melted. Salt, add peppercorns and bay leaf. Remove the pot from the heat, cover it with a lid and leave for ten minutes.

The soup will taste better if you add high quality soft cream cheese to it. When serving, you can add finely chopped garlic or herbs to the plate.

Option 4. Dry mushroom soup with noodles

lovers pasta you will like dried mushroom soup with noodles. It turns out a fragrant and satisfying dish. Cook soup from purchased or homemade noodles.

Ingredients:

• homemade noodles - 40 g;
• dried mushrooms - 60 g;
• potatoes - 100 g;
• drinking water - 1 l 700 ml;
• onions - 100 g;
• carrot - 100 g;
• salt;
• refined oil - 80 ml;
• ground black pepper;
• 5 g of dried dill and thyme.

Step by step recipe

Rinse dried mushrooms under the tap. Pour into a deep bowl hot water and leave for two hours. Heat up the frying pan, pour refined oil into it and put the squeezed dried mushrooms into it.

Peel the onion, chop finely, and add to the mushrooms. Stir. Coarsely grate the peeled carrots and send after the onion to the pan. Pepper and fry, stirring, for about seven minutes.

saucepan with drinking water put on medium heat. When the contents begin to boil, put in it the potatoes, peeled and cut into small pieces. Cook until vegetable is cooked. Season with dried herbs. Put the fried vegetables with mushrooms in the soup.

Add the noodles to the boiling soup, stir and bring to a boil. Turn off the fire, cover the pan with a lid and leave for a quarter of an hour.

For homemade noodles, a stiff dough is kneaded on eggs. Then it is thinly rolled out, crushed with flour, rolled into a roll and thinly sliced. If you are using store-bought noodles, they must be durum wheat.

Option 5. Mushroom soup from dried mushrooms with pearl barley

Dried mushroom soup with pearl barley is a healthy first course that will help warm you up in cold weather and fill your home with an incredible mushroom aroma.

Ingredients:

• potatoes - 250 g;
• fresh parsley;
• dried mushrooms - 100 g;
• sea ​​salt;
• onion - one head;
• freshly ground pepper;
• one carrot;
• pearl barley - 150 g.

How to cook

Rinse dried mushrooms, put them in a deep bowl and fill with hot water. Soak them for two hours. Then drain the mushroom infusion. Squeeze the mushrooms and finely chop. Place in a saucepan, fill with drinking water and send to the stove.

Rinse pearl barley to clean water and add to the pan with mushrooms. Clean, wash and chop the onion as small as possible. Carrots, peeled, washed and grated on a coarse grater. Potatoes, peeled and washed, crumble into medium pieces.

Put the onion in a frying pan with hot oil and fry, stirring, until translucent. Then add the grated carrots and continue to fry for another seven minutes until the vegetables turn golden.

Add the potatoes and sautéed vegetables to the pot with the mushrooms. From the moment of boiling, cook for another 20 minutes. Dry the washed parsley and chop finely. When the potatoes are soft, season the soup with salt and pepper. Add parsley, remove from heat. Infuse for half an hour, covered with a lid.

The soup will cook faster if the pearl barley is pre-boiled until tender. You can use any greens you like.

Option 6. Rich mushroom soup from dried mushrooms

The shelf life of fresh mushrooms is limited, so they are frozen or dried for the winter. The product is stored in a linen or paper bag. To make a delicious rich soup, dried mushrooms are soaked overnight in cold water.

Ingredients:

• dried mushrooms - 100 g;
• spices to taste;
• drinking water - two liters;
• sour cream;
• potatoes - six pcs.;
• salt;
• one small carrot;
• freshly ground pepper;
• flour - 60 g;
• refined oil - 60 ml;
• bulb.

Dry Mushroom Soup Recipe Step by Step

Soak dried mushrooms in cold water overnight. If there is no time for this, pour boiling water over them and leave for half an hour. Drain the mushroom infusion. Dry the mushrooms and finely chop.

Place a pot of water over medium heat and bring to a boil. Place mushrooms in boiling water. Cook over moderate heat for an hour.

Wash the peeled carrots and onions. Chop the onion into small cubes. Chop carrots into thin strips. Saute chopped onion over moderate heat until translucent. Add carrot sticks and continue to fry, stirring, until soft. Now add flour, stir and fry for three minutes. Pour in two tablespoons of broth, put bay leaves and peppercorns.

Put the peeled and finely chopped potatoes in a saucepan with mushrooms. Continue cooking until the vegetable is cooked. Put the fried vegetables in the soup and cook for ten minutes, pepper and salt. Serve with herbs and sour cream.

Most tasty soup obtained from dried porcini mushrooms. Soaked mushrooms need to be squeezed out and cut into small pieces. The taste of the soup will be more interesting if you cook it from several types of mushrooms.

Recently, in a store, I came across dried porcini mushrooms, collected in Altai and beautifully packaged. The mushrooms themselves turned out to be excellent, clean, very fragrant, so it was simply impossible to pass by. And so today we will cook a delicious mushroom soup from dried porcini mushrooms.

(per pan 3 l)

• 50 g dried porcini mushrooms
• 3 potatoes
• 2 small onions
• 1 carrot
• some spaghetti or vermicelli
• salt pepper
• butter or vegetable oil for frying

Cooking:

We wash the dried porcini mushrooms and soak in cold water overnight, we will cook the soup in the morning.

In the morning we take the mushrooms out of the water, but do not pour out the mushroom infusion! Then add it to the soup. Mushrooms cut into smaller pieces.

Half fill a 3 liter pot with water and put on fire. Place one whole potato in a bowl. While the water is boiling, lightly fry the porcini mushrooms in butter.

Then put the mushrooms in boiled water. We also add mushroom infusion there, filtering it through the smallest sieve. Let the mushrooms boil over low heat.

We clean the onion and cut it into small cubes.

We clean the carrots and three on a coarse grater or cut into small strips.

In the pan where the porcini mushrooms were fried, add butter or vegetable oil (according to your preference), spread the onion and sauté it until transparent.

While the onion is frying, peel the remaining two potatoes and cut them into small cubes.

For mushroom soup, instead of vermicelli, I prefer thin Italian spaghetti. Finely broken, they completely replace vermicelli, but at the same time they do not boil into porridge. So, take some spaghetti and break them as fine as you like.

In the meantime, the onion is ready, add the carrots and continue to fry over low heat for 3-4 minutes.

We take out a whole potato from the pan and mash it with a fork until mashed.

Now add onion and carrot fried potatoes, diced potatoes, spaghetti and mashed potatoes. Salt, pepper to taste and cook spaghetti until tender, i.e. minutes 8-10.

I don't use any seasonings other than salt and pepper, the flavor is crazy anyway. All! Our dried porcini mushroom soup is ready! Let it brew for 20 minutes and you can serve, very tasty with sour cream.

From dried mushrooms, what can most of all give pleasure in a long winter and remind you of summer

People go to the forest not only to collect them, but also just to wander and relax their souls, which is probably why many people love “mushroom hunting”, when you can escape from the noisy city to nature.

Mushroom lovers make stocks for the winter, they are salted and pickled, frozen and dried.

Of course, if you live in a village, there is no problem where to dry them, but the housewives got the hang of drying them in city apartments.

Therefore, in order to pamper your loved ones with fragrant mushroom soup, there is no difficulty; in extreme cases, you can simply buy it in the store at any time.

For cooking, you can use almost any mushrooms, except perhaps those that are used for pickling - chanterelles, boletus, porcini, boletus and champignons are perfect for yours, by the way, I already told you how to cook.

You can cook such a soup on various broths - meat, chicken, fish and go well with various vegetables and cereals.

Mushroom soup with dried porcini mushrooms

With this noble mushroom, the broth is light, the soup is fragrant and very tasty.

• 2 handfuls dried porcini mushrooms
• 3 large potatoes
• 1 carrot
• 1 bulb
• 3 garlic cloves
• Fresh greens
• Salt pepper
• Any spices for soups
• Vegetable oil

Cooking:

1. Pour the mushrooms cold water and soak for 2 hours

2. Cut the peeled and washed potatoes into medium cubes

3. Cut the onion into small cubes

4. Rub the carrots on a coarse grater

5. Pour the onion into a frying pan heated with oil and fry, stirring until translucent

6. Add carrots and stir fry for 7 minutes over medium heat

7. Pour the mushrooms together with water into a saucepan and put on fire, add more water

8. Bring to a boil and remove the foam and cook for 15 minutes

9. Add potatoes and cook for 10 minutes

10. Spread the onions and carrots

11. Salt, pepper, add spices to taste and cook for 7 minutes

12. Cut the garlic into thin plastics and add to the soup

13. Before serving, sprinkle with finely chopped herbs

Dried Mushroom Mushroom Soup

Cooking:

1. Pour mushrooms into a pre-prepared broth, meat or vegetable and leave for 1 hour
2. Put the pot with mushrooms on fire
3. Peel and cut potatoes into small cubes
4. Add mushrooms and bring to a boil
5. Onion cut into small cubes
6. Heat oil in a pan and fry the onion until golden brown
7. Add the onion to the pot and cook until the potatoes are soft, remove from heat.
8. Pour cream in a thin stream
9. Salt, pepper to taste
10. Blend everything in a blender until smooth.
11. Put on fire and bring to a boil
12. Serve at the table

Mushroom soup made from dried mushrooms with chicken and vegetables

You will need:

• 500 gr. chicken breast
• 70 gr. dried meadow mushrooms (you can use any)
• 1 cup buckwheat
• 5 medium potatoes
• 1 carrot
• 1 bulb
• Salt pepper
• Vegetable oil
• fresh greens

Cooking:

1. Pour the mushrooms with water and soak for 2 hours
2. Pour 4 liters of water into the pan, lower the chicken and cook until tender, removing the foam
3. Salt to taste, you can add bay leaf
4. Finely chop the onion and fry in a frying pan with hot oil
5. Finely grated carrots are added to the onion
6. Salt, pepper to taste and fry until golden
7. Add mushrooms to carrots and onions, but do not pour out the water drained from the mushrooms
8. Fry the mushrooms for 5 minutes and pour into them the water in which they were soaked and simmer until the liquid has completely evaporated
9. We take out the boiled chicken from the broth and disassemble it into smaller pieces.
10. Put the chicken pieces into the pot with the broth.
11. Add the potatoes cut into medium cubes and pour the buckwheat
12. Bring to a boil and add mushrooms and vegetables
13. Add finely chopped herbs

Products:

• 60 gr. dried mushrooms
• 100 gr. Luke
• 100 gr. carrots
• 80 ml vegetable oil
• 1 teaspoon dried dill
• 1 teaspoon dried thyme (thyme)
• Salt pepper
• 1,700 ml water
• 100 gr. potatoes
• 40 gr. homemade noodles

Cooking:

1. Pour the mushrooms with water and soak for 2 hours
2. Pour the oil into a preheated pan and spread the mushrooms squeezed out of the water.
3. Add finely chopped onion
4. Add the carrots grated on a coarse grater and fry, stirring over medium heat for 7 minutes, pepper to taste
5. Pour water into a saucepan and put on fire.
6. As soon as the water boils, salt to taste and pour the potatoes cut into medium cubes and cook until tender.
7. Pour the greens into the bowl
8. Putting the roast in the soup
9. As soon as the soup boils, add the noodles, mix, bring to a boil, close the lid and turn off the heat.
10. Let stand for 15 minutes and you can serve

• 100 gr. dried mushrooms
• 250 gr. potatoes
• 1 bulb
• 1 carrot
• 150 gr. pearl barley
• Salt pepper
• fresh parsley

Cooking:

1. Mushrooms pour water and let stand for 2 hours
2. Pour water into a saucepan and put on fire, salt to taste
3. Squeeze the mushrooms and put in a saucepan
4. Rinse the grits and add to the mushrooms
5. Onion cut into small cubes
6. Grate carrots on a coarse grater
7. Peeled potatoes cut into small cubes
8. In a frying pan heated with oil, spread the onions and carrots, fry for 7 minutes until golden brown
9. Add potatoes, carrots and onions to the pan, bring to a boil
10. Finely chop the parsley
11. After the potatoes are ready, salt and pepper to taste, add parsley
12. Turn off the fire and let it brew for 30 minutes

Mushroom soup from dried mushrooms in a slow cooker video

Dried mushroom soup with homemade noodles video

Mushroom soup is low in calories, but at the same time very healthy, so it is suitable for those who care about their health and those who just love to eat well.

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

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

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

How to cook dried mushroom soup with potatoes - 15 varieties

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

Ingredients:

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

Cooking:

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

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

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

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

Ingredients:

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

Cooking:

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

A wonderful combination of noodles with mushrooms on your table!

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

Treat your guests to a rich soup with dried mushrooms!

Ingredients:

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

Cooking:

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

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

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

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

Ingredients:

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

Cooking:

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

Any man will definitely appreciate such a thick soup!

Ingredients:

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

Cooking:

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

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

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

And this time we cook soup in meat broth.

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

Cook the soup for another 10 minutes and serve.

Despite such unusual combination products, this soup will serve a good meal for the fall table!

Ingredients:

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

Cooking:

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

Tired of plain and boring soups? Try this one!

Ingredients:

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

Cooking:

Pour dried mushrooms with hot water for 10 minutes. Drain the mushroom infusion and chop the mushrooms. Boil fresh mushrooms. Finely chop the onion and garlic and put in a pan with cream and olive oil. Slice the potatoes and put them in the frying pan. Put the mushrooms there and pour the mushroom infusion. Simmer until the liquid is reduced by 2 times. Pour mushroom sauce with grated cheese, previously chopped in a blender, into a saucepan with hot broth. dripping lemon juice into the soup and cook without bringing to a boil. Pour into bowls and eat with a pleasant company!

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

This soup is suitable for vegetarians.

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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