Classic mushroom soup made from dried mushrooms. Mushroom soup from dry porcini mushrooms, recipe

The fungal disease was passed down to me by inheritance. My mother was an avid mycelium, I would say manic. She not only loved to collect mushrooms, but also knew a lot about their processing. Each mushroom had its own purpose. Porcini mushrooms and russula - egg capsules were marinated separately for special occasions, greenfinches were sent for salting. And a lot of dried mushrooms were harvested - separately for mushroom caviar, separately for soups and pies. Only now I understand what hellish work it took to prepare all these delicacies.

I also love mushroom hunting. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dry mushrooms on a frosty day.
I cook soup from dried mushrooms, as my mother taught.
Nothing but potatoes, onions, carrots and cereals. From spices - black peppercorns and dill seeds. Forest mushrooms have their own unique taste and do not spoil it with unnecessary seasonings and additives.
Lots of melted butter. Butter not only gives the mushroom soup a mild creamy taste, but also replenishes it with the missing fats.
Groats are cooked together with mushrooms. So the cereal will give the broth viscosity and satiety.
I like to add wheat groats, but the children like pearl barley and rice. Any of them is suitable.
In other dry mushroom dishes, I use different spices and seasonings, but in dry mushroom soup, I love the pure mushroom flavor.
This is how you can cook a truly magical mushroom soup from dry mushrooms and simple products, the smell of which cannot be confused with anything.

Time: 1 hour soak, cook 1.5 hours
Difficulty: medium
Ingredients: for 8 servings

• Dry mushrooms - 2 handfuls (1 cup)
• Potatoes - 2 pieces of medium size
• Carrots - 1 piece of medium size
• Onion - 1pc
• Barley (wheat, rice) groats - 3 tbsp. spoons
• Ghee or butter - 50 gr
• Dill seeds, black pepper, bay leaf, salt
• fresh dill

How to make Dry Mushroom Soup

• Break dry mushrooms into small pieces in a saucepan and pour 1.5 liters of cold water. Leave to soak for 1-2 hours.
• If the mushrooms are purchased, drain the water from the pan and fill with clean water. If your own, you can not change the water and cook directly in it.
• Put the pot with the mushrooms on a high heat. After boiling, remove the fire and cook over low heat with the lid closed for about an hour.
• While the mushrooms are cooking, peel the potatoes, carrots and onions.
• Cut potatoes into cubes.
• Cut the onion finely, and the carrots into half rings.
• Heat the butter in a frying pan and fry the onion.
• Leave the fried onion in the pan.
• After an hour, put the potatoes in the mushroom broth and pour the wheat groats.
• Add dill seeds and black peppercorns.
• Continue to cook over low heat, covered with a lid.
• 15 minutes after potatoes and cereals, send carrots to the pan.
• After another 15 minutes, check the readiness of cereals and potatoes. If they are cooked, put the fried onions into the soup along with the butter.
• Immediately after the onion, salt, add bay leaf and leave the mushroom soup on low heat to sweat for another 5 minutes
• After 5 minutes, the mushroom soup is ready.
• Pour the mushroom soup into bowls, flavoring it with sour cream and dill.

If I'm making dry mushroom soup with pearl barley, I soak it 3-4 hours before I start making the soup. I add barley to mushroom broth 30 minutes after the start of cooking, it cooks longer than other cereals.
My mushroom soup is good for a vegetarian diet because the grits and a large number of oils make it quite satisfying.

How I Make Dry Mushroom Soup:

• I break dry mushrooms with my hands into small pieces in a saucepan and pour 1.5 liters of cold water. I leave it to soak for 1-2 hours.

• I put the pot with mushrooms on a strong fire. After boiling, I leave the mushrooms to cook over low heat with the lid closed for about an hour.
• While the mushrooms are cooking, I peel potatoes, carrots and onions.

• I cut potatoes into cubes.

• I cut the onion finely, and the carrots in half rings.

• I heat the butter in a frying pan and fry the onion. Leave the fried onion in the pan. Mushroom soup loves butter. Without oil or with vegetable oil, it will appear empty. And with butter, the soup acquires a creamy-sweet taste.

• An hour later, I spread the potatoes in the mushroom broth.

• and add wheat groats.

• I add dill seeds and black peppercorns. If there are no seeds, you can simply use fresh dill stems. Dill gives the mushroom soup a breathtaking flavor. I continue to cook on low heat, covering with a lid.

• 15 minutes after potatoes and cereals, I send carrots to the pan.

• After another 15 minutes, I check the readiness of cereals and potatoes. If they are cooked, I spread the fried onions in the soup.

• Immediately after the onion, I salt, add the bay leaf and leave the mushroom soup over low heat to sweat for another 5 minutes.
• After 5 minutes, a fragrant and delicious mushroom soup with a golden oily film and the smell of summer is ready.

Bon Appetit! If you have any questions, please ask, I will definitely help.

Dry mushroom soup is not at all like a simple mushroom soup. Dried mushrooms are such a secret ingredient by which you can figure out a professional culinary specialist or an avid mushroom picker. It is dried mushrooms that give the soup a richer, special aroma of forest mushrooms, which cannot be confused with anything else, an aroma that creates a unique atmosphere of home comfort and conducive to heart-to-heart conversations.

It’s good to gather the whole family over a plate of such mushroom soup, remember the summer and listen to the fascinating stories of real mushroom pickers about how they picked these mushrooms, where they went to pick them up, what tricks they resorted to, and, of course, how they once gathered the biggest harvest.

It’s for the sake of this atmosphere, for the sake of memories of the “silent hunt” - as the mushroom pickers themselves call their trips to the forest, for the sake of these conversations, from which even in winter it breathes the warmth of the summer sun - a soup of dried mushrooms is started. We will share with you some of the best dried mushroom soup recipes so that you always have the opportunity to return to the summer.

Before you learn how to cook dry mushroom soup, let's talk about the principles and features. There are many recipes for mushroom soup - from champignons, from wild mushrooms, there is also a wonderful, already classic, chanterelle cream soup. For the preparation of these soups, fresh mushrooms are mainly used - whole, ground or chopped, raw or pre-fried.

Sometimes pickled mushrooms are also included in the soup. But dry mushrooms are usually added a little, but they play the main role. Dried mushrooms in mushroom soup is like the headliner of the festival, which appears on stage literally twice, but all the guests will come because of him. Dry mushrooms do not give such a mass, but they give the soup a rich taste and aroma, for which this soup is cooked.

Before preparing a soup from dried mushrooms, the drying is first soaked, poured with boiling water, giving the mushrooms the opportunity to “bloom”. After that, they are usually either cut into pieces or added to the soup as a whole. But do not expect them to increase greatly, the main thing is that the mushrooms become soft and give the broth their taste and smell.

Very often, dried mushrooms are crushed in a mortar, blender or coffee grinder and added to soup as a fragrant seasoning. Seasoning from chopped dried mushrooms can also be used in the preparation of any other dishes with mushrooms to give them the opportunity to express themselves more vividly.

In summer and autumn, mushroom pickers go on their favorite "silent hunt", picking mushrooms in baskets. Some of the collected mushrooms go to frying, but most of them are harvested for the winter. Mushrooms canned, salted, pickled, frozen and dried. Dried mushrooms retain all their useful properties, they take up little space and are unpretentious in all respects.

And most importantly, it is dried mushrooms that retain their aroma in a way that neither boiled, nor fried, nor pickled, nor any others retain it. Therefore, even if you have enough fresh forest mushrooms, and you are going to cook soup from them - add at least a little crushed drying, you will not regret it.

You can dry any forest mushrooms, but the best, of course, noble mushrooms are suitable for drying. And the best of the best - the kings of drying - are white. The white mushroom is the most desired prey for the mushroom picker, the most honorable trophy. And it is dried white mushrooms that give the richest unique mushroom flavor.

Soup of their dry mushrooms: preliminary preparation of products

Before cooking soup from dried mushrooms, you need to “soak” the drying a little. Dry mushrooms are poured with cold water and left to soak for about an hour and a half. If you have no time to wait, you can pour boiling water over the dryer - then the mushrooms will be ready for use in 20-30 minutes. When the drying becomes soft, the mushrooms can be cut into pieces and sent to the soup. Water from under the mushrooms can not be poured. It can be filtered through a sieve or cheesecloth and also added to the broth. Now everything is ready! Next, we have prepared the best mushroom soup recipes from dried mushrooms.

This is the easiest dried mushroom soup recipe ever. It is prepared simply and quickly, from those products that any hostess always has at hand - practically “porridge from an ax”. A hot mushroom soup made from dry and fragrant forest mushrooms will warm the body and soul even in the most severe winter, awakening warm memories of summer in it.

Ingredients

• dried mushrooms - 50 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• wheat flour - 2 table. spoons;
• butter;
• vegetable oil;
• salt;
• pepper (peas);
• Bay leaf;
• sour cream;
• greenery;
• water - 1.5 liters.

Cooking method

Before you cook soup from dried mushrooms, you must first rinse the mushrooms and pour boiling water for 20-30 minutes. Or soak them in cold water in advance - about an hour and a half. While our dried mushrooms are soaking, we put the water for the soup to boil and prepare the frying. For frying, we use both vegetable and butter. It is more useful to fry vegetables in vegetable oil, but the creamy taste goes very well with mushrooms. Therefore, we fry them in vegetable oil, and then, at the very end, add a little cream to give the desired taste and aroma.

Finely chop the onion, rub the carrots on a coarse grater. We heat the vegetable oil in a pan, pour the onion into the pan, fry lightly, add the carrots. When the carrot becomes soft, add a little flour. Flour is not a required ingredient, but while scrolling through many of the best mushroom soup recipes for dried mushrooms, we have come across it quite often, it thickens and makes the mushroom soup more satisfying. We mix the vegetables together with flour and now add quite a bit of butter and fry everything together for just a couple more minutes. After that, remove from heat and cover with a lid.

By this time, the water in the pan had already boiled, and the mushrooms had become softer. Cut the mushrooms and send them to the pan. We filter the water in which they soaked through gauze or a sieve and also pour it into our future soup. Cook for 20 minutes. While the mushrooms are cooking, peel the potatoes and cut into cubes. 20 minutes after the mushrooms boil, add potatoes to them. After the potatoes boil, remove the foam, make the fire quieter. After 10 minutes, add the frying, salt, pepper and bay leaf there. We cook our mushroom soup until the potatoes are ready.

Soup from dried mushrooms can be eaten immediately, as soon as cooked, but it is no less tasty on the second day, when it is a little infused.
Mushroom soup is served with sour cream. You can also cut the greens and sprinkle them on the plate when serving, but this already depends on the personal preference of your guests.

How to cook dry mushroom soup "Mushroom Kingdom"? Now we will tell you about how to cook mushroom soup from all types of mushrooms at once. If you are a real mushroom picker or just really like mushrooms - fried, dry or pickled, and you just can’t decide which method of cooking mushroom soup you like best - we will please you now. We have found the perfect mushroom soup recipe for you. Now you don't have to choose. All the mushrooms you have go into the Mushroom Kingdom soup. In practice, this is a combined hodgepodge, only mushroom.

Ingredients

• dried mushrooms - 30 g;
• different mushrooms (fried, pickled, salted, frozen, boiled) - 300 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 5 pcs.;
• bay leaf - 2 pcs.;
• salt;
• pepper;
• greenery;
• sour cream;
• vegetable oil;
• butter;
• water - 2 liters.

Cooking method

Before you cook soup from dry mushrooms, soak them first in boiling water for about half an hour. We rub the carrots on a grater, finely chop the onion with a knife or a special chopper. We heat the vegetable oil in a pan, sauté the onion until it turns into a beautiful pearly color, add the carrots. When the carrot becomes a little softer, we introduce a little butter into the frying. Of course, frying with butter is not very healthy, but it is its creamy taste that is very well revealed in mushroom soup. When the frying is almost ready, add sour cream to it, reduce the heat and simmer under a closed lid for another five minutes.

We put a pot of water on the fire, bring the water to a boil. We check our dried mushrooms - by this time they should already soften. We cut the mushrooms and set to boil. You can not pour out the water from under them - we filter it through a sieve and pour it into the same pan. We clean the potatoes, cut into pieces and add to the mushroom broth, bring to a boil and cook for 10-15 minutes. We get our stocks of mushrooms - fried, salted, pickled. If we have boiled-frozen, we pre-defrost.

Remember that fresh mushrooms that have not undergone preliminary heat treatment cannot be added to the soup, so we use any type of mushrooms, except for fresh ones. We cut our mushrooms into beautiful slices and send them to the pan. Next, put the frying, bay leaf, salt and pepper in the pan. Bring to a boil and cook for another 3-4 minutes, until the potatoes are tender. Let it brew a little and serve with sour cream.

Mushroom soup can only be better than mushroom soup with cream. Delicate creamy notes not only sound great in an ensemble with mushrooms, they create a completely unique symphony of taste, while softening the mushroom soup and making it even more intense. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms, any housewife can easily cope with it. Experience for this is not needed at all, it will be enough to please your loved ones. Creamy mushroom soup can be served with white bread croutons, toast or toast.

Ingredients

• milk 2.5% - 1.5 l;
• cream 10-11% - a glass;
• fresh mushrooms (champignons) - 300 g;
• dried mushrooms (white) - 200 g;
• vegetable oil;
• butter - 100 g;
• onion - 3 pcs.;
• flour - 3 tbsp. spoons;
• salt;
• ground pepper;
• black pepper - ½ teaspoon;
• red pepper - 1 teaspoon.

Cooking method

About an hour before you cook the dry mushroom soup, pour the dryer with cold water. You can also pour boiling water over the mushrooms - this will speed up the process, and after 20-30 minutes they will become soft. As soon as the mushrooms soften, cut them into small pieces.

Cut mushrooms into beautiful slices. Remember that only champignons can be put into the soup fresh, in no case should this be done with forest mushrooms - before getting into the soup, forest mushrooms must undergo heat treatment.

Mushrooms are put into the soup mainly for mass - they do not have such a bright taste and aroma as forest mushrooms, so they are used in tandem with dried porcini mushrooms, which just give that unique mushroom spirit. It turns out a full-bodied mushroom duet, playing a marvelous melody of taste on the most delicate spiritual strings of real gourmets.

Next, finely chop the onion and fry it in the already heated vegetable oil. As soon as the onion is golden, we send chopped mushrooms to it - both fresh champignons and soaked dry white ones. Add butter, stir and fry the mushrooms with onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or pan and then transfer it to a saucepan, but we recommend that you immediately use the saucepan and gradually add the ingredients there.

After 10-15 minutes of frying, carefully pour the flour into the mushrooms, stirring, fry everything together for another 2 minutes. Pour in the water in which we soaked the drying, then, stirring constantly, pour in the milk and cream. We make sure that foam and lumps do not form. When the creamy mushroom soup boils, reduce the heat, cover with a lid, but not very tightly, leave a gap for steam to escape, otherwise the soup will “run away”, and simmer the soup over low heat for another 15-20 minutes. Serve with crackers or white bread toasts.

This is perhaps the easiest dry mushroom soup recipe ever. All ingredients are crushed - finely chopped or passed through a grater or blender. Then we fry everything and send it to the soup. We are already accustomed to the fact that before preparing mushroom soup from dried mushrooms, you must first soak the dryer - but this time we will not need to do this.

It will take you just a few minutes to prepare this dish, and you will get almost a restaurant dish that will delight your family with its exquisite taste and indescribable mushroom aroma. It will be good to serve crackers to it, best of all from white bread, they are served at the table so that each guest can pour them into his plate.

Ingredients

• water - 2 l;
• dried mushrooms - 200 g;
• onion - 1 pc.;
• celery root - 1 pc.;
• carrots - 2 pcs.;
• vegetable oil;
• Dill seeds;
• greens (dill, parsley);
• pepper;
• boiled eggs - 3 pcs.;
• lemon - 1 pc.

Cooking method

Grind dried mushrooms with a blender or coffee grinder to a powder state. Finely chop the onion and celery root or also chop with a blender, grate the carrots. Fry chopped vegetables in vegetable oil - first onion, until golden brown, then add chopped celery and carrots to it. Boil water, add zazharka to it and pour chopped mushrooms. Bring it to a boil again. Add spices and salt. Cook the mushroom soup for another 15 minutes.

Separately, boil the eggs and dry the crackers. Peel hard-boiled eggs and chop finely. We chop greens. Lemon cut into slices.
Pour the ready-made soup from chopped dry mushrooms into plates, and add chopped eggs, herbs and a slice of lemon in portions. We serve croutons to the table, they can also be added to the plate.

In many popular recipes for mushroom soup, we are advised to add sour cream, cream or cheese to mushrooms. Creamy notes very favorably set off the taste of mushrooms, making it more tender, but at the same time saturated. You can add processed cheese to the mushroom soup, at the very end of cooking, this will make the soup softer and also satisfying.

If you want to make mushroom soup with pasta or noodles, roast the pasta before cooking. To do this, you will need to heat up a dry frying pan and pour pasta or noodles into it in a thin layer and, stirring, hold over low heat until golden brown. Then the pasta will keep its shape in the soup and will not boil.

For mushroom soup, porcini mushrooms are best suited - they are the most fragrant. But other noble mushrooms are also suitable. The mushroom selected for drying should not be very young, but not old either, then both the taste and aroma of your mushroom soup will be full-bodied and rich.

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

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

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

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

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

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

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

Dried chanterelle soup with rice

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

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

Dry mushroom soup with pearl barley and celery

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

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

Mushroom hodgepodge

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

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

Soup from dried tree mushrooms with Korean carrots

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

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

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

The easiest way to harvest them for the winter is drying. When preserved, they lose their useful properties. In this form, they are used as a snack. But in order to make soup from fresh mushrooms, they need to be dried.

Thanks to drying, they retain their beneficial properties, and most importantly, their aroma. Any edible mushrooms are suitable for making soup. But broths based on such porcini mushroom broth are more aromatic and tastier. During the harvest season, they are dried in an oven at a temperature of 50 degrees during the day. Can be strung on a thread and slowly dried by hanging over the stove.

Store them in a tightly closed glass container or paper bag. The storage room must be dry without exceeding the allowable air humidity. Otherwise, they will lose their nutritional properties and may become moldy. You can store them as whole fruits, or you can grind them in a blender and store them as a powder.

Nutritionists believe that food in this form is more quickly absorbed by the human body. Universal broths are prepared on the basis of broth only from dried mushrooms and enhance the flavor only with pepper and bay leaf. This is due to the fact that other spices can “lubricate” the true aroma and taste of the finished product. Modern chefs have developed not a single recipe with the addition of pickled mushrooms and sour cream. In the piggy bank of culinary secrets, a huge experience of cooking has been accumulated.

For cooking, use small and not overripe. Then the aroma will be pleasant, and the taste will resemble the taste of fresh mushrooms. Some chefs recommend adding cream or grated cream cheese at the end of cooking to soften the pungency of the aroma. When cooking it with vermicelli, it should be calcined in a frying pan before cooking. In this case, they will not boil, and the soup will not look like porridge.

The recipe for cooking is important to consider when cooking, since the preparation of products for cooking is universal. The night before, dried mushrooms are soaked in water at room temperature. Alternatively, they can be soaked directly half an hour before cooking, but in hot water. After that, the water is drained and the mushrooms are washed under running water. Well softened mushrooms are cut into slices and brought to a boil. Then the water is drained and the base is prepared - the broth. Next, we present a popular recipe - 5 pcs.

Recipe 1. Classic dry porcini mushroom soup

For cooking you will need:

• 100 gr. dried mushrooms,
• 2 l. water,
• 8 medium potatoes
• one carrot, 2 tbsp. l. flour,
• pepper,
• any vegetable oil for frying,
• 1 onion
• bay leaf and sour cream (to taste).

Pre-prepared mushrooms are cut into pieces and put in boiling water. They should be cooked on low heat for about one hour. After that, add chopped potatoes and carrots and cook for another 20 minutes. During cooking, roasting is done. The onion is crushed and fried in vegetable (butter) oil. Sprinkle flour on top and mix well.

You need to make sure that there are no lumps. In frying add 2-3 tbsp. l. sour cream (less possible), pepper to taste and bay leaf. The contents are added and salted. If you do not like sour cream, then you can not add it to the frying. It can be added in batches. After all, you are cooking not only for yourself. Perhaps your loved ones like sour cream soup.

Recipe 2. Soup from the composition of dry mushrooms

Soup with potatoes is very tasty based on the composition of various dried mushrooms and storage technology. Dried, pickled and salted mushrooms are used for cooking.

In order to prepare such a soup, the hostess will need:

• 3 l. water;
• 50 gr. dried white mushrooms;
• 300 gr. different types of dried mushrooms;
• 8 potatoes;
• one onion and carrot;
• 150 gr. sour cream.

For frying, vegetable or butter, pepper, salt, bay leaf to taste are used. Pre-prepared dried porcini mushrooms are crushed together with pickled and salted ones. Cook this mixture over low heat for about half an hour. Then put the potatoes and cook for another 15 minutes. While it is preparing, make a frying. Carrots should be rubbed on a fine grater, onions should also be chopped.

A mixture of onions and carrots is fried in oil (vegetable and butter). Sour cream is added to the mixture and stewed for a few more minutes and seasoned with spices to taste. Then the contents are added, and cook for another 5 minutes over low heat. Ready soup is defended on the stove for up to 10 minutes.

Recipe 3. Vermicelli soup from dried porcini mushrooms

Another classic soup prepared according to the recipe of our grandmothers can be easily and simply prepared.

For the dish, as the recipe says, take:

• 70 gr. dried white mushrooms;
• 4 potatoes;
• one onion and carrot;
• 100 gr. spaghetti or thin vermicelli;
• 2-2.5 liters. water.

For soup, you will need a composition of vegetable and butter for frying and spices to taste.

Dried mushrooms for soup must first be prepared by soaking them the night before in cold water. Cut the softened mushrooms into slices and put in a pan and fry a little in vegetable oil. Then put them in boiled water. Cook them on a slow fire. After one hour of cooking, add potatoes to the mushroom broth. Fry chopped onions and grated carrots in a frying pan.

Add spaghetti or thin vermicelli to the soup and cook over low heat for about 2-5 minutes (depending on the thickness of the spaghetti). Then season it with roast and spices. Leave to cook on low heat for 2-3 minutes. Ready soup is defended for another 20 minutes. Served in serving bowls. You can add sour cream if you like.

Recipe 4. Mushroom broth with chicken meat

Broth based on chicken meat and dried porcini mushrooms is easy to "turn" into soup. To do this, you just need to add a few potatoes and 300 gr. more water. In such a broth, you can add vermicelli in portions. It is boiled separately and added just before serving.

Such a meat and mushroom base is prepared from 150-200 gr. dried mushrooms and two chicken thighs. Prepared the day before, they are chopped into slices and fried in vegetable oil along with one onion and grated carrots. Chicken thighs are placed in boiled water and boiled for up to 2-3 minutes. Then the water is drained and the thighs are boiled over low heat for half an hour. After that, they take it out and put fried mushrooms together with vegetables in the meat broth.

The chicken meat cools down and is cut into strips. Be sure to remove the skin of the chicken. If you do not want too fatty broth, then the meat is skinned before cooking. Boil them in meat broth for about an hour. Then add chopped meat and cook on fire for up to 5 minutes.

Recipe 5. Diet mushroom soup

Great for diet food, and for nutrition during fasting. It can be prepared from a mixture of dried mushrooms: white, boletus or honey mushrooms. Or you can use some mushrooms. The convenience is that this recipe can be used in the summer and cooked on the basis of fresh mushrooms. In the preparation of such a dietary soup, you can make your own adjustments and experiment: add vermicelli or pearl barley. As for the latter, before adding it must first be welded. To enhance the flavor, you can add a little butter, on which the onions were fried.

For a three-liter pot of water you will need:

• 70 gr. dried mushrooms;
• 7-8 medium potatoes;
• one carrot;
• Spices to taste, butter or vegetable oil. Usually they are cooked in vegetable oil and butter can be used for fasting if desired.

Take prepared earlier and grind. Cook them over low heat for up to one hour. Then put potatoes and carrots, cut into cubes.

The soup is cooked for another 15 minutes. Then add any ingredients (vermicelli or pearl barley). Cook for another 5 minutes and season with fried onions and vegetable (butter) oil and add spices. After two or three minutes, it is removed from the stove and defended for several minutes. If you did not add vermicelli or pearl barley, then you can use croutons as fillers when serving the dish.

Such soups are a very useful dish in the diet, as well as in the daily diet. In fact, there is not a single recipe that the ease of preparation will allow each hostess to experiment and make the dish exquisite and unique.

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

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

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

Taste Info Hot soups / Mushroom soup / Vermicelli soup

Ingredients

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

How to cook soup with dried porcini mushrooms and vermicelli

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

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

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

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

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

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

Transfer the sautéed vegetables to a bowl.

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

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

On a note:

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