How to make a soup with dried mushrooms. Dried porcini mushroom soup

Mushroom Soup Recipes

8-10

1 hour 30 minutes

30 kcal

5/5 (1)

Dried porcini mushroom soup - recipe

Necessary utensils:

• pot;
• deep bowl;
• colander;
• cutting board;
• wooden spoon or spatula;
• spoon;
• ladle;
• pan;
• grater;
• whisk.

Ingredients

To prepare such a dish, take

Selection of ingredients

The main ingredient for our soup is, of course, dried porcini mushrooms, from which a rich, rich and very aromatic broth is obtained. You can use other types of mushrooms, but the most delicious soup comes from dried porcini mushrooms.

Quality mushrooms should be

• Quite thick, about 5 mm thick: a thin mushroom crumbles, quickly boils, and a cloudy broth is obtained from such mushrooms.
• No streaks, spots, light yellow or flesh white.
• Such humidity, at which it can bend slightly. Overdried mushrooms break off under light use, and the broth will taste bitter. And if the mushrooms are not dried, after cooking they will be slippery and "rubbery", which will worsen the taste of the finished dish.

All other ingredients must be fresh and of good quality, so only buy food from trusted locations.

Step by step preparation of mushroom soup

Stage 1: preparation of dried mushrooms and preparation of broth

Stage 2: frying the onions

Stage 3: making sour cream sauce

Stage 4: making mushroom soup

You can also add some fine vermicelli, about 4-5 tbsp. l. along with onions and mushrooms. In this case, you will get a delicious mushroom soup made from dried mushrooms with noodles.

Video on how to cook mushroom soup or "mushroom soup"

After watching the video, you can see how to cook mushroom soup from dried porcini mushrooms, which you can pamper both your family and guests. This dish is quite original and very tasty.

Serving mushroom soup and other cooking options

Serve the soup hot. This dish is quite satisfying, so there is no need to supplement it with anything else, except perhaps with bread. You can also add fresh, finely chopped herbs to dilute the creamy flavor and give the soup even more freshness. This version of mushroom soup turns out to be quite liquid, so I advise lovers of thick soups to try it. One of the easiest options for preparing such a dish is considered, with the recipe for which you can familiarize yourself with. Such soups can be prepared not only from dried porcini mushrooms - try it. They are the most common and affordable. With such mushrooms, the soup is also very tasty. Another cooking option is, the smell of which is similar to porcini mushroom, moreover, they are very healthy.

Thanks to such a variety of options for making mushroom soup, you can cook something new every time and delight your loved ones. So experiment, choose and be sure to try our recipe for dried porcini mushroom soup. Write your feedback and leave comments.

Mushroom soups have a special place in the diet, since this dish, in the absence of meat and fish, turns out to be rich and nutritious. After drying, the mushrooms do not lose beneficial features, retain all valuable chemical elements and a unique smell. Soup with the addition of such an ingredient reveals the aroma more strongly and is better absorbed by the body.

Classic recipe

This soup is prepared very quickly, but it turns out to be extremely tasty and nutritious. It must be served with sour cream and herbs.

Ingredients

• Dried mushrooms (any) - 50 g;
• filtered water - 1.75 l;
• potatoes - 400 g (4 medium tubers);
• carrots - 120 g (1 piece);
• onion - 80 g (1 piece);
• bay leaf - 2 pieces;
• peppercorns - 2 g:
• salt - 18 g (2 teaspoons without top);
• butter- 20 g;
• Wheat flour- 60 g.

Preparation

1. Rinse the mushrooms and pour 250 ml of boiling water over them. Leave to infuse for 25 minutes. Do not pour out the water for soaking the mushrooms: it will be used for cooking the soup.
2. Prepare a dressing. Melt the butter in a frying pan and fry finely chopped onions and carrots chopped on a coarse grater in it. 2 minutes before cooking, add flour to the vegetable mixture and stir.
3. Boil 1.5 liters of water in a saucepan. Cut the swollen mushrooms into medium slices and place them in boiling water. Add the water that remains after soaking, having previously filtered it to get rid of small debris.
4. Dice the potatoes and place in the pot after 20 minutes.
5. After 10 minutes, add the vegetable dressing, salt, pepper, bay leaf to the soup. Continue cooking for another 8 minutes.
6. The finished dish needs to be infused for at least an hour.

Chowder "Mushroom Kingdom"

Combination of mushrooms, cooked in different ways: dried, pickled, salted, as well as fresh gives the dish a unique rich aroma and taste.

The recipe does not include a lot of spices, as this can overpower the soup's natural flavor. Such a stew turns out to be very satisfying; in terms of nutritional value, it can replace a meat dish.

Ingredients

• Dried porcini mushrooms - 30 g;
• a mixture of various dried mushrooms (honey agarics, boletus mushrooms, chanterelles, butter) - 100 g;
• fresh champignons - 80 g;
• salted or pickled mushrooms (milk mushrooms, honey mushrooms, mushrooms, volushki) - 120 g;
• purified water - 2.3 l;
• carrots - 120 g (1 piece);
• onion - 80 g (1 piece);
• potatoes - 500 g (5 medium tubers);
• bay leaf - 1 piece;
• peppercorns - 1 g:
• salt - 18 g;
• vegetable oil - 17 g;
• butter - 15 g;
• sour cream - 250 g;
• fresh dill and parsley (chopped) - 15 g.

Preparation

1. Pour all kinds of dried mushrooms with 300 ml of boiling water and leave for 25 minutes to infuse.
2. Chop the onion finely, grate the carrots on a medium grater. Heat a mixture of vegetable and butter in a frying pan and fry in it vegetable mix until golden brown. Add sour cream and simmer the dressing, covered for 2 minutes.
3. Boil water. Add the soaked mushrooms along with the strained infusion, the sliced ​​potatoes to it and cook for 15 minutes.
4. At this time, you should cook the rest of the mushrooms (fresh, pickled and salted). Cut them into large wedges.
5. Add the remaining ingredients to the pan: mushrooms, frying, salt, spices, herbs. Continue cooking for another 3 minutes.
6. The recipe allows ready-made soup to be served without any additional dressing.

Creamy Soup

Thanks to the combination of dried mushrooms and cream, the recipe promotes the development of a natural mushroom aroma without artificial aroma enhancers and a large amount of spices.

The finished dish will be even tastier if served with dried croutons, greased with garlic.

Ingredients

• Dried mushrooms (preferably porcini) - 500 g;
• filtered water - 1.75 l;
• potatoes - 340 g (2 large tubers);
• carrots - 120 g (1 piece);
• onion - 80 g (1 piece);
• cream 10% - 500 ml;
• butter - 20 g;
• peppercorns - 2 g:
• salt - 15 g;
• bay leaf - 1 piece.

Preparation

1. Rinse the mushrooms thoroughly and pour 250 ml of boiling water for an hour. Do not pour out the infusion.
2. In 500 ml of salted water, boil potatoes, cut into large random pieces.
3. Make the dressing (it's best to cook it directly in the soup pot). In half of the cooked portion of oil, fry finely chopped onions, add carrots chopped into rings and leave to simmer for 15 minutes.
4. In a saucepan, dip the second portion of the oil, the soaked mushrooms, cut into slices, and fry this mass for 7 minutes.
5. Grind the cooled boiled potatoes in a blender. Pour cream and mushroom infusion into mashed potatoes. You should get a mass that resembles kefir in consistency.
6. Mashed potatoes add to the mixture of vegetables and mushrooms. Use a whisk to stir the ingredients to break up any lumps. Place the pot on low heat and continue to cook the soup for 5 minutes, stirring continuously.
7. After turning off the stove, leave the dish to infuse under the lid for at least 30 minutes.

Provencal soup

This recipe is suitable for those who prefer fine cuisine. The combination of various ingredients in such a dish creates a unique delicate aroma and taste, but does not interrupt the smell of the main component - mushrooms.

Ingredients

• Dried porcini mushrooms - 30 g;
• purified water - 2.25 l;
• frozen green beans - 100 g;
• white beans - 100 g;
• green pea frozen - 100 g;
• garlic - 20 g (4 cloves);
• carrots - 330 g (3 pieces);
• onions - 150 g (2 pieces);
• celery - 200 g (3 sprigs);
• zucchini - 520 g (2 pieces);
• basil - 11 g (1 sprig);
• cilantro - 10 g;
• parsley (greens) - 10 g:
• salt - 18 g;
• sugar - 10 g;
• olive oil- 20 g;
• any vegetable oil - 15 g;
• tomato paste - 18 g;
• bay leaf - 2 pieces;
• fresh thyme - 2 g (1 sprig).

Preparation

1. Soak a handful of dried mushrooms in 250 ml boiling water. Insist 30 minutes.
2. Pour hot water over frozen peas and beans. Leave covered for 15 minutes. Put to cook white beans for 30 minutes.
3. On vegetable oil sauté chopped onion, garlic, celery, and diced carrots and zucchini, add thyme and bay leaf. After 10 minutes, combine the vegetables with the sugar and tomato paste... Fry for 10 minutes.
4. In a saucepan of boiling water, dip finely chopped swollen mushrooms, their infusion, white and green beans, green peas, fried vegetables, salt. Boil the soup for 15 minutes.
5. Next, prepare the sauce: grind parsley, cilantro, basil in a blender. The recipe can be changed by replacing the dominant basil with oregano or dill. Add olive oil into the mixture of herbs in a thin stream, salt.
6. When serving soup, add sauce to your plate to taste.

You can soften the taste of mushroom soup and give it delicate notes if you add grated processed cheese OK... Soaking dried mushrooms not in water, but in fresh milk... The inclusion of boletus or boletus instead of boletus in the recipe can give the broth a black tint, however taste qualities it will not affect in any way. To make the aroma of the dish richer and acquire the taste of real forest mushrooms, do not use too young or overripe mushrooms. The soup recipe can be simplified by using dried mushroom powder. To do this, grind them in a blender to the required state. Soup with mushroom powder will cook much faster, while retaining a pleasant aroma, rich taste and all the useful elements.

Delicious soup with dried mushrooms can be prepared all year round, without reference to the season. Drying is one of the most profitable and convenient ways of storing fragrant forest mushrooms: they take up little space, are stored for a long time, and after soaking they turn out almost like fresh. To make a huge pot of mushroom soup, you only need a handful of dried mushrooms. There are many recipes for dried mushroom soup, but you don't need special skills to master them all. The main nuance when working with dry mushrooms is soaking them, and then the dish is prepared according to the usual scheme. I have prepared for you a small selection of mushroom soups, accompanied by their photos and detailed instructions for cooking. Cook deliciously all year round!

How to cook a delicious dried mushroom soup: general rules

1. Before boiling the broth, dry mushrooms are soaked in a clean cold water for 2 hours. During this time, they will swell and become soft. Soaking will also help get rid of small debris. If the mushrooms have a bitter taste, it is better to soak them in milk, this will remove the bitterness.

2. After soaking, the mushrooms are thoroughly washed in running water and discarded in a colander.

3. The liquid obtained after soaking is filtered through cheesecloth folded in several layers. If you are sure of the quality and taste of the "forest meat", you can cook the soup directly from this infusion. If bitter fragments can be caught in the mushroom platter, it is better to drain the first water, and cook the broth from a new portion.

4. After soaking, the mushrooms will significantly increase in volume, so it is advisable to cut them into smaller pieces before boiling.

5. For a 3-4 liter pot of mushroom soup, 1-2 handfuls of dried mushrooms will suffice as they have a very strong, concentrated flavor.

6. If it is not possible to wait for the mushrooms to get wet and swollen, place them in a saucepan, fill them with water and place them on the included stove. After boiling, cook for 10-15 minutes. After that, liquid and cook the soup further according to the recipe.

7. Fresh, less aromatic mushrooms and oyster mushrooms can be added to dried mushrooms.

8. It is recommended to fry the soaked dry mushrooms before adding to the soup. It tastes best if you use butter. Also, mushrooms can be browned in vegetable oil, and at the end of cooking add a piece of butter.

9. Dried boletus mushrooms (white) are best suited for puree soups; delicious mushroom cabbage soup is obtained from honey agarics, mushrooms; for cooking simple soup almost any edible mushroom will do.

10. You can cook soup based on dried mushroom mixture in water or broth (meat, chicken, vegetable). In the first case, the aroma of mushrooms will be more concentrated, and in the second, the dish will turn out to be more satisfying.

Hearty Dried Mushroom Soup with Vermicelli and Vegetables

Required ingredients for a 4 liter saucepan:

How to cook soup with dried mushrooms and noodles (step by step recipe with photo):

Rinse the debris off the mushrooms with a powerful jet of water, then place in a deep bowl and fill with drinking water. Soak at room temperature for 1-1.5 hours.
In the meantime, you can prepare a fry for the soup. Cut the onion into small cubes, sauté until transparent.
Coarsely grate the carrots, pour over the onions. Stir. Fry until soft.
Remove the swollen mushrooms, rinse them thoroughly. Strain the infusion through thick cheesecloth, and cut large pieces of mushrooms into smaller pieces. Send the mushroom slices to the skillet with the onions and carrots, stir. Fry until golden brown within 5-6 minutes, stirring.
Pour the filtered infusion into a saucepan, add water to the required volume. Put on medium heat, after boiling, put mushrooms and vegetables.
While the soup is boiling, peel and slice the potatoes. Put it in a saucepan. Cook over low heat, with a constant boil, until all ingredients are soft.
Put the vermicelli in the soup, salt and pepper. Cook until the noodles are ready for 3-5 minutes (the exact cooking time should be indicated by the manufacturer on the packaging with pasta).
Let the soup brew under the lid for 10-15 minutes. Serve hot. You can add a handful of chopped fresh herbs to each plate.

Fragrant soup made from dry honey mushrooms or other mushrooms in a slow cooker

List of necessary products (for a multicooker bowl with a capacity of 2-3 liters):

Cooking method in stages:

1. Soak the mushrooms in cold purified water for 1-2 hours. Then drain the water, rinse the mushrooms and chop if necessary. I had little honey mushrooms, so I left them whole.

2. Put flour into a dry multicooker bowl. Fry it on the "Fry" mode until golden brown. Roasting will eliminate the flour flavor in the soup. Pour flour into a bowl, wipe down the multicooker bowl.

Note:

Flour burns quickly, so you need to monitor it and stir it continuously.

3. Cut the vegetables: chop the onion into cubes, carrots into thick strips or halves, potatoes into cubes.

4. Put the oil in a multicooker. Mushroom soup is tastier with butter, but it burns quickly. Therefore, use ghee or add to a regular butter spoon of vegetable. When the butter is melted and heated, fry the carrots and onions.

5. Send flour to the vegetables fried until golden brown, mix. Put prepared mushrooms and potatoes there.

6. Pour hot drinking water over the ingredients, close the multicooker. Cook on the "Soup" or "Stew" mode for 1-1.5 hours (depending on the power of the multicooker). 15-20 minutes before the end of cooking, open the lid, salt and season the soup with spices (do not forget to remove the bay leaf from the finished dish, it adds bitterness).

7. Mushroom soup in a slow cooker, you can also cook with the addition pasta or croup. They are added 5-15 minutes before cooking. In this case, the addition of flour is not required.

Cooking dried mushroom soup with chicken (based on chicken broth)

What you need for cooking:

Step by step recipe:

1. Put the dried mushrooms in a bowl and soak them in cold water or milk. After 1.5-2 hours, drain the liquid and rinse the mushrooms well. Large pieces cut into smaller pieces if desired.

2. Simultaneously cook chicken broth, vegetables and spices. It is better to use homemade chicken, which was grown on grain-fed - it is more aromatic, tasty and natural. Wash the chicken, place in a large saucepan.

3. Peel the onion and roots, send to the chicken. Also put the peas and laurel leaf in the saucepan. Cover with water and place over medium heat. After boiling, reduce the heating power, remove the foam. The broth should boil constantly, but slightly. During the cooking process, the foam will form again, do not forget to remove it with a slotted spoon so that the broth turns out to be transparent and beautiful.

4. Prepare leftover vegetables for now. If the potatoes are young, you can put them in the soup unpeeled, after washing the tubers with a brush. The coarse rind, of course, needs to be peeled. Cut the potatoes into wedges.

5. Chop the carrots into thin slices and then cut them in half. Chop the champignons into slices.

6. Fry the carrots in hot oil, then add the dried and fresh mushrooms... Cook over medium heat for 4-5 minutes.

7. Filter the finished broth. Separate the chicken from the bones, remove the skin, and chop the meat. The rest (roots, spices and onions) are unsuitable for further cooking.

8. Return the stock to the stove with the potatoes, mushrooms and carrots in it. Cook for 30-40 minutes at a low boil, until the products are soft. Then put the chicken in the mushroom soup, season with salt and continue to cook for another 10 minutes.

9. Let the prepared soup steep under the lid for about half an hour.

Dried mushroom soup with rice and potatoes

List of ingredients for 3-4 liters of ready-made dish:

Soup recipe with step by step photos:

The first task is to soak the mushrooms. This should be done 1.5-2 hours before the start of cooking. Put the mushroom mixture in a bowl, add 1.5-2 liters of clean water to them. Leave to swell.
Remove the soaked mushrooms, rinse several times. Strain the liquid remaining after soaking through several layers of cheesecloth, pour into a saucepan. Add water to the required volume of the soup, keeping in mind that other ingredients will be added to the soup.
Cut the vegetables quite coarsely. Potatoes - in pieces of any shape.
Carrots - in quarters circles, and onions - in quarter rings. After boiling mushroom broth pour potatoes into it.
Spare the onion and carrot slices in well-heated oil. As soon as the broth boils after adding the potatoes, pour the sautéed vegetables into the saucepan.
Brown the mushrooms with the remaining fat. Put them in the soup immediately. Cook for 25-30 minutes, until all components are almost completely cooked.
Rinse the rice until clear water, put to boil. Cook the soup for another 7-10 minutes.
Serve hot mushroom soup.	How to cook: 1. Pour the pieces of mushrooms with hot water (1.5 l), wait for swelling for 15-20 minutes. Remove the mushrooms, rinse them, cut them into smaller pieces and fry until golden brown (just don't dry them!). Remove from the pan. Do not pour out the infusion, but filter it. 2. Finely chop the onion, grate the carrots. Sauté, stirring occasionally, until vegetables are translucent and tender. 3. Add the cream to the skillet. Heat the mixture over low heat, not letting it boil, for 5-6 minutes. 4. If using processed cheese, grate it on a coarse grater. Cream cheese v preliminary preparation does not need. Processed cheese is easier to rub if you freeze it in the freezer beforehand. 5. With an immersion blender, beat the vegetables with cream, gradually adding to them the liquid from the infusion of the mushrooms, until you get the desired thickness. Dried mushrooms can be killed along with vegetables, but a perfectly smooth consistency will not work, small grains will come across. Therefore, you can simply put fried mushrooms in the soup. 6. Return the dish to the stove, add cheese, spices, including chopped garlic, salt. Cook over low heat until the cheese dissolves. 7. Serve immediately, sprinkle each serving with crispy croutons. Enjoy!

Dishes using dried mushrooms are very aromatic. Despite the fact that they are in a dried state, they retain all useful components and taste. There is one more advantage of the dry product - convenience and long shelf life. Soups made from dried mushrooms are especially tasty, which are very simple to prepare, but it is important to take into account some peculiarities.

Dried mushroom soup - cooking basics

In addition to the process of cooking the first course, it is necessary to properly prepare the mushrooms and take into account little tricks... The taste of the first course will directly depend on this.

• Leave the dried mushrooms intact or grind in a blender, then add to the soup as a powder.
• Store the product only in paper or paper bags and always in a dry place. You can also use cardboard boxes. Otherwise, the mushrooms will become saturated with moisture, which will lead to the formation of mold.
• Many types of plants are suitable for the preparation of the first course, but housewives give their preference to porcini mushrooms. The first dishes with their use are the most aromatic.
• In addition to the dried product, fresh and even pickled mushrooms can be added to the soup.
• Usually the finished dish is seasoned with sour cream and fresh herbs. But this is according to your wishes.
• When making soup, it is important not to overdo it with spices. They can easily overpower the mushroom taste of the dish. Therefore, only use pepper and bay leaves as a whole.

Dried mushroom soup - food preparation

Mushrooms must be prepared in advance; in general, they are not added to the soup.

• Soak the product in cool water for a couple of hours. If there is absolutely no time to wait, then pour boiling water over them and leave to swell for half an hour.

• Usually, the liquid in which the mushrooms lay is also used for the broth. Therefore, fill them with clean water. But still strain it through a sieve before boiling.

• Boil the mushrooms in the water where they have been soaked, only if you are sure that the plant is clean. Otherwise, rinse well under running water before adding them to the soup.
• Cut the swollen mushrooms into cubes or strips, then dip in the broth.

How to make dried mushroom puree soup

Soups with the consistency of soft puree are gaining more and more popularity. Cooking them is not as difficult as it might seem at first glance.

Ingredients:

• dried mushrooms- taste;
• potatoes - 1 pc.;
• onions - 1 pc.;
• ready-made broth - 1 tbsp.;
• cream - 1 tbsp.;
• vegetable oil;
• salt and spices to taste.

Advice. You can use any broth. If it is based on chicken, then the soup will turn out to be creamy and more tender. And if you cooked it from vegetables, then you will get a refreshing and summer dish.

Preparation:

• Prepare the mushrooms. Soak them, rinse. Since the soup will be chopped at the end, it is not necessary to cut them.

• Pour broth into a saucepan, bring to a boil and add mushrooms.

• Peel the potatoes, cut into cubes. Rinse off starch.

• Add it to the mushrooms, turn it on medium heat and cook the potatoes until tender. If the vegetable has become soft, then it has been cooked.

• In the meantime, peel the onion, chop it.

• Heat vegetable oil in a skillet and fry the onion in it until golden crust but a transparent state.

• When the potatoes are boiled, pour out some broth, you will need it later.
• Add fried onions to the mushrooms, stir with a spoon. Remove the pan from heat.

• Heat the cream and pour it into a container.

• At this point, add salt and other spices as desired. But don't use too many of them. Stir everything with a spoon.

• Use a blender to puree the contents of the pot. If you do not have a manual apparatus, then use a combine in order to kill the mass.

• Try to achieve a smooth consistency in the soup. If lumps remain and bumps form, then add the broth and beat the mixture again. You can also use it to adjust the thickness of the soup.

• Serve the mushroom soup with herbs and croutons.

• To give the soup a delicate and mild flavor, at the end of cooking, add the processed cheese crushed on a grater and leave to simmer on the stove for another 5 minutes.
• Before adding pasta to mushroom soup, roast them in a pan. Set the dishes on low heat, add the pasta and keep on the fire until a dark yellow color forms on them. This procedure will keep them warm and give the soup an original taste.
• Mushrooms of medium maturity have the richest taste and strong aroma. Therefore, choose such plants for drying. They will make the first course a little bit tart and with a bright mushroom flavor.

To prepare a soup from dried mushrooms, it is necessary not only to properly prepare the products, but also to take into account the recipe technology. Only then will the mushrooms reveal their aroma, and the dish will turn out to be very tasty. Bon Appetit!

For another way to cook the first course of dried mushrooms, see the video:

Dried mushroom soup can be found in national cuisine almost all peoples. At the same time, many prefer just such dishes, and not prepared from fresh ones because of the richer mushroom taste and aroma of dried mushroom soups.

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

Soups are made from dried mushrooms, as well as from fresh ones, in water, vegetable, fish, meat broth, in milk, cream is often added. Such soups are especially tasty 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 filtering, use it when preparing the soup - this way the aroma will be stronger.

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

How to Make Dried Mushroom Soup - 15 Varieties

Easy to prepare soup classic taste.

Ingredients:

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

Preparation:

Soak the mushrooms beforehand. Chop the potatoes

Chop the mushrooms. Grate carrots on a coarse grater. Dice the onion.

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.

Cooking this delicious soup Polish cuisine takes two and a half hours, but the direct participation of the hostess in this process will take only fifteen minutes.

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.

Preparation:

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

Soak mushrooms and pearl barley for one hour. Then chop the mushrooms, transfer to a saucepan, add broth and boil for one hour.

In a separate bowl, mix sour cream and fried flour to prevent lumps from forming and place in a saucepan with soup, add pearl barley and cook until the latter is cooked.

Garnish with chopped parsley when serving. You can also serve sour cream separately and garnish with mushroom slices.

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 liter;
• Potatoes - 400 grams;
• Onions - 1 piece;
• Buckwheat - 50 grams;
• Vegetable oil - 2 tablespoons;
• Pepper peas - a couple of pieces;
• Bay leaf - 2 leaves;
• Salt to taste.

Preparation:

Soak the mushrooms for two to three hours. Chop the potatoes.

Finely chop the mushrooms, pour two liters of water and water in which the mushrooms have been soaked and cook for half an hour.

Grate carrots on a coarse grater. Dice the onion. Saute the onions and carrots for five minutes.

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

Cook over low heat for ten minutes.

Season with salt, pepper and bay leaf. Cook for five minutes.

This gourmet soup will take one 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;
• Madeira wine - 50 milliliters;
• Garlic - 3 cloves;
• Collection provencal 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.

Preparation:

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

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

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

Prepare a paste from three tablespoons of butter and flour, put in soup, pour in wine and simmer for twenty minutes. Add herbs and bay leaves and simmer for five minutes without letting it boil. Then remove 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 flavor.

Ingredients:

• Potatoes - 2 pieces;
• Milk - 1 glass;
• Dried mushrooms - 1 glass;
• Wild White Rice Blend - ¼ cup;
• Onions - 1 piece;
• Carrots - 1 piece;
• Butter - 1 tablespoon;
• Salt to taste;
• Pepper to taste.

Preparation:

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

Prepare a fry of chopped onions, grated carrots and put them in the soup.

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

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

V original recipe use dried porcini mushrooms, if they are not in the store, they can be replaced with dried porcini mushrooms.

Ingredients:

• Dry mushrooms - 100 grams;
• Water - 1 liter;
• Carrots - pieces;
• Garlic - 3 cloves;
• Potatoes - 3 tubers;
• Onions - 3 pieces;
• Freshly chopped rosemary - 1/3 tablespoon;
• Cumin - 1 teaspoon;
• Sun-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.

Preparation:

Pre-soak the mushrooms in a liter of water until soft.

Chop the potatoes.

In a saucepan with a thick bottom, sauté the onion until transparent, add the chopped potatoes and rosemary, cook for five minutes, stirring constantly, then put the chopped mushrooms, chopped garlic, pour over the water, in which the mushrooms have been soaked and cook until the potatoes are ready.

Grind the cumin in a mortar.

In the oven at 150 ° C, bake the chestnuts, chop finely and add to the soup along with finely chopped sun-dried tomatoes, caraway seeds. Heat the soup for five minutes without letting 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 the pure mushroom flavor without any third-party aromas.

Ingredients:

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

Preparation:

Soak the mushrooms for three to four hours.

Chop the potatoes.

Finely chop the mushrooms, add two liters of water and the water in which they were soaked, cook for thirty minutes. Remove the mushrooms, and put the potatoes cut into cubes into the broth.

Grate carrots on a coarse grater. Dice the onion.

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

Sprinkle with herbs when serving.

Serve with sour cream.

The combination of shiitake and rice noodles makes it possible to recommend such a delicious soup to those who wish 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 liter;
• Salt to taste;
• Sliced green onions- taste.

Preparation:

Soak the mushrooms for three to four hours, squeeze.

Boil separately rice noodles.

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

When serving, sprinkle with chopped green onions.

The Carpathian forests have long been famous for the abundance of mushrooms, especially white ones, so there are many delicious soups using mushrooms. The mushroom soup is especially tasty, and the noodles add satiety to it.

Ingredients:

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

Preparation:

Soak the mushrooms for twenty minutes.

Chop the onion, grate the carrots, sauté in butter for ten minutes.

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

Prepare noodles with flour and water. Boil in a separate saucepan.

Add chopped greens and boiled noodles and let it brew.

Such a 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 liter;
• Lean oil - 3 tablespoons;
• Salt, honey, pepper - to taste;
• Parsley to taste.

Preparation:

Soak the mushrooms overnight. Remove, squeeze and cut into slices.

Peel turnips, cut into cubes.

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

Add the diced turnips and vegetable oil half an hour before the end of cooking.

When serving, put chopped herbs and honey.

The soup is interesting due to the combination of taste and aromas of shiitake and champignons.

Broth ingredients:

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

Soup ingredients:

• Ready turkey meat - 400 grams;
• Turkey broth - 6 cups;
• Vegetable oil - 2 tablespoons;
• Onions - 1 piece;
• Rice mixture - 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 and pepper to taste.

Preparation:

The broth is prepared first. Pour turkey bones with water, put peeled carrots, onion without peeling, a couple of peppercorns, chopped celery stalk, salt and cook for two hours. Cool, drain.

Pour half a glass of broth into the shiitake and leave for fifteen minutes.

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

Saute the chopped onions with chopped mushrooms and chopped garlic .. Add soy sauce, salt, pepper and put in a saucepan, cook until rice is cooked.

Cut the turkey meat into cubes. Finely chop the thyme and add to the soup with the cream and turkey meat. Cook for a couple of minutes and serve.

An easy-to-prepare soup that will delight lovers of the aroma of Shiitake mushrooms.

Ingredients:

• Dry shiitake mushrooms - 100 grams;
• Ginger - 2 centimeters 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.

Preparation:

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

Strain the soaked mushrooms, cut, put in the marinade in chicken meat... Pour over with strained water, in which the mushrooms have been 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 easy enough to prepare, it turns out to be delicate in consistency and has a strong mushroom aroma.

Ingredients:

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

Preparation:

Soak the mushrooms in the broth for one hour.

Peel the potatoes into cubes and add to the mushrooms. Boil.

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

Pour cream in a thin stream. Season with salt and pepper, remove from heat and blend.

Put on fire, darken a little and you can serve.

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

Ingredients:

• Dried small shiitake mushroom caps - 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;
• Kit chinese spices- 1 teaspoon;
• Salt to taste.

Preparation:

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

Heat oil in a saucepan with a thick bottom and fry spices and goji berries, mushroom caps, pour boiling water over, immediately reduce the heat so that the water does not boil. Cook without letting it 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 citrus aroma characteristic of goji in barberry, you can add to taste lemon zest(in this case, it must first be steamed and drained to remove the bitterness).

Cut the chicken and chop into large pieces.

In a skillet with very hot oil, fry the ginger thinly sliced ​​for 2 minutes (about 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;
• Onions - 1 piece;
• Potatoes -3 pieces;
• Low-fat cream - 100 milliliters;
• Vegetable oil - 1 spoon;
• Bay leaf - 1 leaf;
• Salt and pepper to taste.

Preparation:

Soak the mushrooms.

Cook 1 ½ liter of broth from chicken. Put the coarsely chopped potatoes before the end of cooking.

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

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

Dry diced white bread in a dry skillet.

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

Serve with croutons.