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Delicious soup with dried mushrooms. Mushroom soup made from dry mushrooms

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 preparing 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 to 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 the broth into a saucepan, bring to a boil and add the mushrooms.


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


  • Add it to the mushrooms, make it medium heat and cook the potatoes until tender. If the vegetable has become soft, then it is boiled.


  • 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 grated processed cheese ok and leave on the stove to simmer for another 5 minutes.
  • Before adding to mushroom soup pasta, heat them in a frying 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:

Autumn gives us an impressive abundance of mushrooms - porcini, honey agarics, chanterelles, boletus, boletus, mushrooms, boletus, morels and many others. You can dry them all, so that you can then cook a soup of dried mushrooms, which can rightfully be considered one of the most delicious and aromatic first courses. It is simply impossible to resist this alluring appetizing smell, you must agree! Dried mushroom soup will be appreciated by people who follow their figure or follow a healthy diet, because this dish turns out to be dietary and very useful.

Mushrooms are a unique product rich in protein, which is equal in nutritional value to meat. In addition, the gifts of the forest contain amino acids important for the human body, vitamins A, B, D, E, PP, as well as trace elements such as zinc, potassium, manganese, phosphorus and sulfur. It is especially important to note that dried mushrooms retain all the beneficial properties. fresh mushrooms, while remaining no less tasty, and in most cases even more aromatic. Dried mushroom soup is believed to be especially tasty and aromatic compared to fresh mushroom soup. We invite you to see this for yourself!

Dried mushroom soup can be cooked in water or broth (meat, vegetable or fish). Mushrooms go well with vegetables, cereals, pasta and meat, so you can make countless different first courses for every taste from various combinations of these ingredients. A special advantage of mushroom soups is that they allow you to get a rich tasty dish without the use of meat and oil, so these soups are perfect for lean and vegetarian menus. Dried mushroom soup can also be added with cream or processed cheese, which gives the dish additional tenderness and pleasantness. creamy taste... As for spices, they should be used in small quantities so as not to kill the delicate mushroom aroma. Leave the flavorful seasonings for other dishes - regular black pepper will do just fine.

If you buy dried mushrooms from the store, be sure to check them out. The color of the mushrooms should be slightly darker than their natural color in fresh, and there should be no mold under the cap. High-quality dried mushrooms will not break, and there will be no dust in the package. If the mushrooms are difficult to bend and crumble easily, then they are overdried.

Before preparing the soup, dried mushrooms need preliminary processing - they should be sorted out and soaked in warm water for 1-3 hours so that the mushrooms soften and regain their shape. If you are limited in time, the soaking procedure can be shortened to half an hour by pouring boiling water over the mushrooms. By the way, if mushrooms have been dried naturally, they do not need long soaking, while mushrooms that were dried in the oven or oven under the influence of high temperatures will be tougher, and therefore will soften longer. Do not use metal utensils for soaking, as they can oxidize. The water left over after soaking the mushrooms can be used to make soup, if you strain it - this will make the soup even more fragrant. Dried mushrooms are boiled, on average, from 20 to 30 minutes, but at this time there is such a delicious aroma in the kitchen that this half hour seems like an eternity!

There is another option for pretreating mushrooms - you can not soak them, but grind them into powder using a blender and a coffee grinder, and then add them to the soup. This will also add flavor to the dish. After the end of cooking, it is advisable to let the soup brew under the lid for about 30 minutes, so that it becomes richer in taste. Then sprinkle with fresh herbs, season with sour cream if desired - and a delicious soup with a breathtaking smell is ready to eat!

As you can see, everything is extremely simple, and you can cook dried mushroom soup even without special culinary skills. Well, let's get to practice!

Dried mushroom soup with chicken and buckwheat

Ingredients:
500 g chicken
100 g dried mushrooms,
2 onions,
2 carrots,
150 g buckwheat,
5 allspice peas,
2-3 bay leaves,
3-4 sprigs of parsley,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Soak the mushrooms for 10-15 minutes in warm water, then cut into small cubes. Put the chicken in a saucepan and pour 2 liters of water. Add onion and carrots, cut in half. Bring to a boil, remove foam, add allspice and bay leaf. Simmer over low heat, covering the pot with a lid, for 25-30 minutes, until the chicken is cooked. Finely chop the remaining onions and carrots and fry on vegetable oil within 8-10 minutes. If you want a diet version of the soup, don't fry the vegetables. Remove the chicken, vegetables and spices from the broth. Discard vegetables and spices, cut the chicken, separating the meat from the bones. Put the meat in the broth, add mushrooms, buckwheat and onions with carrots. Bring to a boil, season with salt and pepper to taste. Cook the soup for another 20 minutes. Let the soup steep for 20-30 minutes, covered. Sprinkle with parsley and serve.

Dried porcini mushroom soup with homemade noodles

Ingredients:
50 g dried porcini mushrooms,
50 g homemade noodles
2 medium potatoes
1 large onion
1 tablespoon vegetable oil
2 bay leaves
2 teaspoons dried dill
1/2 teaspoon ground black pepper
salt to taste.

Preparation:
Pour mushrooms in a glass warm water and leave to swell. Heat vegetable oil in a skillet and fry the chopped onion until golden brown. Boil 1.5 liters of water, add the chopped mushrooms along with the liquid left over from soaking. Cook for 10 minutes. Then add the diced potatoes, fried onions, noodles and dried dill. Season with salt and pepper. Cook for about 10 more minutes. Cover the saucepan with a lid and let the soup steep for half an hour.

Dried mushroom soup with barley

Ingredients:
2 potatoes,
1 onion
1 carrot,
2 handfuls of dried mushrooms
4-6 tablespoons of pearl barley (depending on the desired thickness of the soup),

salt to taste.

Preparation:
Sort the pearl barley, rinse and soak for 1 hour, so that in the future it will cook faster. Also soak the mushrooms for 1 hour. Boil 1.5 liters of water in a saucepan, add chopped mushrooms and pearl barley. Cover and simmer over medium heat for about 30 minutes. Then add diced potatoes and onions with carrots, pre-fried in vegetable oil. Next, the soup must be cooked until the pearl barley reaches the desired degree of softness.

Ingredients:
100 g dried mushrooms,
4-5 potatoes,
1 carrot,
200 ml 20% cream,
salt and spices to taste,
parsley,
croutons or croutons for serving.

Preparation:
Boil the pre-soaked mushrooms in 2.5 liters of water for half an hour after boiling. Add chopped potatoes and carrots and cook until vegetables are tender. Purée the soup with a blender until smooth. Pour in the cream, salt and season to taste. Return the pot of soup to the stove. Bring to a boil and simmer for about 5 minutes. Let the soup brew under the lid for 10-15 minutes, after which it can be served, garnished with parsley and sprinkled with croutons or croutons.

Dried boletus soup with rice

Ingredients:
100 g dried mushrooms,
50 g rice
3-4 potatoes,
1 onion
1-2 carrots,
vegetable oil,
salt to taste
parsley.

Preparation:
Dried mushrooms soak in water, then strain the liquid through cheesecloth and pour into a saucepan. Add water to make 3 liters. Add finely chopped mushrooms, lightly salt, bring to a boil and cook for 10 minutes. Add rice and cook for another 10 minutes. Add diced potatoes and cook for another 10 minutes, then add chopped onions and carrots, fried in vegetable oil until soft, and grated on a coarse grater. Salt the soup to taste, add chopped parsley and let it brew under the lid for 15-20 minutes before serving.

Ingredients:
4 potatoes,
1 onion
1 carrot,
50 g dried chanterelles,
1-2 tablespoons of vegetable oil
1/2 bunch of dill
salt and ground black pepper to taste.

Preparation:
Pour chanterelles with water and leave for about half an hour, then boil in 2.5 liters of water for 20-30 minutes. In a multicooker bowl, fry the onions and carrots in vegetable oil in the "Fry" mode. Add chopped mushrooms and potatoes. Pour in the water in which the mushrooms were boiled. Add salt and pepper to taste. Cook for 1 hour in Soup mode. Sprinkle the finished dish with chopped dill and serve.

Dried shiitake mushroom soup with carrots and melted cheese

Ingredients:
3 potatoes,
1 medium carrot
150 g dried shiitake mushrooms,
2 cloves of garlic
50 g butter,
1-2 tablespoons of soft processed cheese
2-3 bay leaves,
2-3 peas of allspice.

Preparation:
Soak the shiitake mushrooms in water for 8-12 hours, after which the mushrooms must be washed. Melt the butter in a frying pan and fry the grated carrots on a coarse grater until soft. Add finely chopped garlic at the end. Put the chopped mushrooms in a saucepan, pour in 1.5 liters of water and bring to a boil. Add bay leaves, allspice and cook for 10 minutes. Add the diced potatoes and cook for 15 minutes. When the potatoes are tender, add fried carrots and processed cheese. Stir and bring to a boil. Boil the soup for a couple of minutes, after which it is advisable to let it brew for 3-4 hours under a lid in a warm place so that the shiitake aroma is better revealed.

Perhaps it is difficult to find a person who would not appreciate the soup made from dried mushrooms, because it is so tasty, appetizing and aromatic - well, just delicious! Cook with us and make your loved ones happy!

In addition to Australia, meet in the forest White mushroom possible on all continents. There is especially a lot of it in Russia. According to their taste and useful properties it is not inferior to meat. Since the mushroom belongs to the spongy family, nutritionists do not recommend keeping other foods near it.

Fresh, it is stored for two to three days, and for the winter the mushrooms are frozen or dried. The drying process is carried out in a well-ventilated area; it is recommended to store it in paper bags or boxes.

There are many useful substances in porcini mushrooms that help with thyroid disease, and are also auxiliary means for the prevention of cancer. These mushrooms are quite high in calories, so 100 grams of the product contains 286 kcal.

To make a delicious soup, put the mushrooms in a bowl, pour cold water there and keep it that way all night. If there is no time for soaking, then before making soup or other dish from them, they are dipped for half an hour in a bowl with boiling water.

Classic recipe

A saucepan of water is placed on the stove and brought to a boil. Pre-soaked mushrooms must be chopped and thrown into boiling water.

Then reduce the heat and cook them for another hour.

During this time, the onion is cut into small cubes, it is also better to manually cut the carrots into thin strips.

Poured into the pan sunflower oil and chopped onions are placed.

You need to fry the onions lightly. As soon as it becomes transparent, chopped carrots are placed in the same place.

Everything is fried for three minutes, then you should add flour and fry until golden brown.

To avoid the formation of lumps, two or three tablespoons of broth are added to the fried vegetables, then peppercorns and bay leaves. If desired, you can add sour cream there.

As soon as the mushrooms are cooked, finely chopped potatoes are placed in the pan and cooked together for another twenty minutes.

After the specified time, the fried vegetables are placed in the pan. Everything should be salted, pepper and the soup will remain for another ten to fifteen minutes.

Soup with sour cream and herbs is served.

Mushroom soup with cheese

This recipe uses processed cheese. Better to take cream cheese high quality and slightly greasy to melt and combine better with other ingredients.

  • Dried porcini mushrooms - one hundred grams;
  • Potatoes - half a kilo;
  • Onion- two heads;
  • Carrots - one tuber;
  • Processed cheese - two packs;
  • Butter - thirty grams;
  • Salt, pepper - to taste;
  • Bay leaf - two leaves;
  • Peppercorns.

The cooking time takes 1 hour. The calorie content of the dish is 1246 kcal.

So, how to cook dried porcini mushroom soup with cheese? Mushrooms soaked in the evening should be boiled in water for about twenty minutes. During this time, onions and carrots are finely chopped into cubes and fried in butter. The oil should take on a slightly carrot color.

Twenty minutes after the mushrooms are cooked, finely diced potatoes are added there. All together you need to cook for another fifteen minutes and add fried onions and carrots.

After that, after fifteen minutes, processed cheese is placed in the soup. Previously, they are cut into small pieces, and having thrown into a saucepan, you must constantly stir so that they disperse well.

Salt and pepper the soup at the end, while bay leaves and peppercorns are also added.

The soup is the color of baked milk, with a rich mushroom aroma.

Diet first course with chicken

Everyone knows that any mushrooms are ideal for chicken meat. And royal porcini mushrooms are perfect for chicken soup. To make the soup dietary, you should choose a low-fat carcass, chicken is better.

What is needed to prepare this dish?

  • One kilogram of chicken;
  • Potatoes - 300 grams;
  • Dried porcini mushrooms - 70 grams;
  • Onion;
  • Carrot;
  • Sunflower oil - twenty grams;
  • Salt, pepper, to taste;
  • Bay leaf;
  • Seasonings, herbs, to taste.

It takes about an hour to cook, the calorie content is 2110 kcal.

Let's take a look at how to cook diet soup of dried porcini mushrooms with chicken, in more detail. The chicken is placed in a saucepan, water is poured so that it only covers the carcass and put on fire. As soon as the water boils, you should remove the foam and cook it for another twenty minutes over low heat. Then the broth is strained, the chicken is cut into pieces and returned to a clean pot of broth. Pan with chicken meat put on the fire again, everything must be slightly salted and cooked for another ten minutes.

The potatoes should be diced and added to the chicken pot. During this time, the onion should be finely chopped, the carrots should be cut into strips or grated on a coarse grater. Fry everything in vegetable oil.

As soon as the onions and carrots are fried, mushrooms, pre-soaked overnight and finely chopped, are added there. Everything is sautéed for another twenty minutes, while you must not forget to salt and pepper the vegetables with mushrooms.

Then the contents of the pan should be added to chicken soup, put a bay leaf there, cook for another five minutes and turn off the heat. Soup with herbs and spices is served.

Cook Rice, this is a delicious dish that kids especially love.

Steaming omelette for breakfast is healthy. ...

Vermicelli soup

This is a pretty simple recipe, but thanks to taste mushrooms, the soup is aromatic and rich. Since vermicelli is used in the recipe, it must be remembered that it must be made from flour hard varieties, otherwise the vermicelli will boil down a lot.

Alternatively, they often use italian spaghetti, finely chopped into strips.

It contains the following products:

  • Dry porcini mushrooms - 100 grams;
  • Potatoes - 500 grams;
  • Bow - 1 head;
  • Spaghetti or noodles - 100 grams;
  • Water - 2 liters;
  • Sunflower oil -2 tablespoons;
  • Butter -3 tablespoons;
  • A clove of garlic;
  • Bay leaf, allspice, peppercorns - to taste.

The cooking time takes about an hour and ten minutes, and the calorie content is only 1450 kcal.

Now in detail about how to cook noodle soup from porcini mushrooms. Dried mushrooms should be pre-soaked overnight in room temperature water.

The softened mushrooms are easily cut and lightly fried in a mixture of sunflower and butter.

Then they are poured with boiling water and boiled for another hour. Twenty minutes before readiness, whole potatoes are placed in the pan, which, of course, must be peeled and rinsed.

Onions and carrots are finely chopped and fried in the same mixture of sunflower and butter. The potatoes, which have been cooked with mushrooms, are removed from the pan and, as it should be, crumpled with a fork or pusher.

Then onions, carrots and the rest of the finely chopped potatoes are placed in a saucepan with the mushrooms. Add vermicelli or pre-crumbled spaghetti. Everything is cooked for another ten minutes, then mint potatoes, bay leaves, allspice and peppercorns are added there.

Dried porcini mushroom soup with noodles, all that remains is to salt and pepper. Two minutes before cooking, a finely chopped clove of garlic is added to it.

Before preparing dishes from dried porcini mushrooms, it would be nice to know some of their features and properties.

  1. Mushrooms perfectly absorb all the positive and negative substances that are in the external environment where they grow. Therefore, it is impossible to collect them in contaminated areas and where there are industrial enterprises. Old mushrooms should also not be used;
  2. Children under the age of fourteen should not be fed mushroom dishes... The fact is that in the composition of dried and raw mushrooms, there is chitin. It is a substance that inhibits gastric fermentation. Also, you should not feed people with mushrooms with a weak stomach, since proteins are difficult to digest;
  3. It must be remembered that before offering people a soup or other dish made from dried porcini mushrooms, one must ask if they are allergic to them. For many people, it is even life-threatening to try food made from dried or fresh mushrooms.

Since porcini mushrooms have the ability to prevent many diseases, including cancer, if there are no contraindications, doctors recommend chopping them in a coffee grinder, or finely chopping them, and then sprinkling them on any food.

Nutritionists advise using dried mushrooms, because the proteins that make up their composition are absorbed much faster and better than in fresh mushrooms, by almost 80%.

Mushroom soups are especially appreciated by gourmets. Due to the fact that they are harvested for future use, you can feast on the first hot dish even in winter. Let's find out the subtleties and recipes on how to make dried mushroom soup.
Recipe content:

The easiest way to prepare mushrooms for future use is to dry them. All are preserved in the dried product useful material, and most importantly, an amazing aroma. It is because of the smell that mushroom stews are best cooked not from fresh or frozen fruits, but from dried ones. Suitable for soup different types edible mushrooms: aspen mushrooms, chanterelles, boletus, but the undisputed favorite is the porcini mushroom.


Our menu must include first courses. Therefore, we reveal all the secrets of the excellent mushroom soup made from dried mushrooms. How to choose the ingredients, what to take into account, the subtleties of preparation and recipes ... We will not miss more than one detail.
  • When buying, choose good mushrooms... Their sure signs: a thickness of about 5 mm. If the mushroom is too thin and crumbles when broken, then in the broth it will fall apart and give the soup an unappetizing turbidity.
  • A well-dried mushroom breaks and bends at the same time.
  • The mushroom stretches and cannot break, it is not completely dry. In a stew, the product will be rubbery and slimy.
  • If the mushroom cracks, then it is overdried and the broth will taste bitter.
  • To soften the taste of the soup, give it a mild flavor. At the end of cooking, add chopped processed cheese with a creamy or mushroom flavor.
  • Dried mushroom soups can be made with fresh, frozen, or pickled fruit.
  • Of the spices, pepper and bay leaves are most often used. Other spices will overpower the strong mushroom aroma.
  • Shredded processed cheese with mushroom or creamy aroma or sour cream added to the soup at the end of cooking will soften the taste.
  • Store dry mushrooms in a paper bag, cardboard box, or glass jar in a dry room. Dried fruits can be kept whole or in the form mushroom powder ground with a blender.
  • Before cooking, soak dried mushrooms in hot water for 30 minutes or cold water for 1.5 hours.
  • Use the water that the mushrooms have been soaked in for the soup. It is filtered through filtration (fine sieve or cheesecloth) and poured into a cooking pot so that no sediment gets into.


The classic recipe for mushroom soup is very easy to prepare, and the taste is rich and bright. The recipe provides minimal set products, because the dish is so self-sufficient that it does not require additional enhancement of smell and taste.
  • Caloric content per 100 g - 39.5 kcal.
  • Servings - 4
  • Cooking time - 1 hour 15 minutes

Ingredients:

  • Dried porcini mushrooms - 100 g
  • Onions - 1 pc.
  • Vegetable oil - 2 tablespoons
  • Carrots - 1 pc.
  • Potatoes - 5 pcs.
  • Salt - 1 tsp or to taste
  • Flour - 1 tablespoon

Step by step cooking classic recipe dried mushroom soup:

  1. Pour boiling water over the mushrooms so that they swell.
  2. After half an hour, catch them with a slotted spoon and rinse them with running water, and strain the mushroom infusion through cheesecloth.
  3. Pour the mushroom infusion into a saucepan and add water, bring the volume of liquid to 3 liters.
  4. Slice large mushrooms, leave small ones intact. Place them in a saucepan and cook for about 40 minutes, until they sink to the bottom.
  5. During this time, sauté chopped onion in half rings in vegetable oil and grated carrots. Add flour to the frying, stir and cook for 3 minutes.
  6. When the mushrooms are done, dip the diced potatoes and the fried onions and carrots into the pot. Cook for 10 minutes.
  7. Leave the ready-made mushroom soup from dried porcini mushrooms for 10 minutes and serve with herbs and sour cream.


Wondering how to make dried mushroom soup? The step by step recipe will help to cook the dish in a new way. Take note of this great idea and enjoy a hot first course on fast days.

Ingredients:

  • Dry mushrooms - 40 g
  • Potatoes - 300 g
  • Water - 1 liter
  • Vegetable oil - 1 tablespoon
  • Salt to taste

Step by step preparation of lean potato cream soup from dried mushrooms:

  1. Soak dried mushrooms one hour before cooking. After that, catch the mushrooms and fry in a pan in vegetable oil.
  2. Pour the water in which the mushrooms were soaked through cheesecloth folded in half to remove the sediment.
  3. Transfer to a saucepan fried mushrooms, fill them with mushroom broth and cook for half an hour.
  4. During this time, peel, chop and boil the potatoes with the addition of salt. After that, catch the potatoes and grind them with a crush or chop with a blender.
  5. Put the potato mass and potato broth in a saucepan with mushrooms. Stir to dissolve evenly.
  6. Season with salt, boil and serve.


Creamy dried mushroom soup is cooked with fresh cream. Mushrooms and cream in one broth create an amazing aroma. Croutons greased with crushed garlic are well suited to such a soup.

Ingredients:

  • Dried mushrooms - 200 g
  • Milk - 1.5 l
  • Champignons - 300 g
  • Butter - 100 g
  • Onions 3 pcs.
  • Flour - 3 tablespoons
  • Salt - 1 tsp
  • Ground black pepper - a pinch

Step by step preparation of creamy dried mushroom soup:

  1. Soak dried mushrooms in a glass of boiling water.
  2. Wash the mushrooms and cut into thin slices.
  3. Peel, chop and sauté onions in a skillet in butter until golden brown.
  4. Add chopped champignons and soaked dried mushrooms to the onion. Continue to fry for 10 minutes, add flour and cook, stirring occasionally, for 2 minutes.
  5. Pour the strained mushroom infusion and milk into the pan. Boil and lower the mushroom mass. Reduce heat to low and cook, stirring occasionally.


Light mushroom soup made from dried mushrooms in a slow cooker has an extraordinary aroma and great benefits. Thanks to the electronic kitchen assistant, a multicooker, the preparation of the soup will be much faster than boiling it on the stove.

Ingredients:

  • Dried mushrooms - 50 g
  • Potatoes - 4 pcs.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Flour - 2 tablespoons
  • Bay leaf - 1 pc.
  • Butter - for frying
  • Salt - 1 tsp or to taste

Step by step preparation of dried porcini mushroom soup in a slow cooker:

  1. Pour the dried mushrooms with water and let stand for an hour. Then chop finely.
  2. Chop the onions and carrots and fry in butter in a slow cooker in the "baking" mode.
  3. Meanwhile, in a clean and dry frying pan, lightly fry the flour until golden brown and send to a slow cooker with vegetables.
  4. Peel the potatoes, wash, cut into cubes and send to the bowl. Add mushrooms and bay leaf. Season with salt, fill with water, cover the multicooker with a lid, set the "stewing" mode and leave the soup for 1.5 hours until the beep.
Dried mushroom soup: popular recipes with photos

Dry mushrooms have a stronger and brighter aroma than fresh ones, which is why dried mushroom soup preferable. In addition, dry mushrooms perfectly preserve all proteins and minerals, and it is more convenient to store them. Before cooking, dry mushrooms must be soaked to swell. This can be done in two ways: pour in for a couple of hours cold water or pour boiling water for half an hour. If time permits, it is still better to use cold water, you will get a tastier broth.

You can leave the mushrooms soaked in cold water overnight and cook in the morning. Another way is to soak it in warm milk, but then you have to pour out the milk.

Before soaking, the mushrooms need to be washed under running water, as dirt could remain on them: earth, sand, needles, etc. even if you are going to use salted or pickled mushrooms for cooking, for example, if you are cooking a hodgepodge, it is better to cook the broth from dried mushrooms, especially if the dish is lean. By the way, this broth can be used to prepare many filling soups with cereals or pasta. You can combine mushrooms and meat or mushrooms and chicken.

If you want delicious soup, but somehow everything is boring, prepare mushroom soup made from dried mushrooms... It's good if you managed to stock up on them in the fall. If not, you can buy it at the supermarket. There is such a chowder best of all freshly prepared, so we will make a small portion. For 1.5 liters of water, take a handful of dried mushrooms, carrots, onions, 3-4 potatoes.

We also need oil for frying, salt, pepper, herbs and sour cream for dressing. Pour warm water into a bowl and soak our mushrooms for half an hour - an hour. After that, strain the water into a saucepan with poured water and put the mushrooms there. It is better to put in cold water, so the broth will come out more saturated. Cooking time is about an hour, after boiling, turn down the heat. Meanwhile, peel the potatoes, carrots and onions. Cut the potatoes into cubes or strips, as you like, cut the onions and carrots into small cubes.

If you are fasting, then frying can be done on sunflower or olive oil, if not, then add a piece of butter to the vegetable oil, then the frying will turn out to be tastier and more aromatic. Meanwhile, our broth is ready. We take out the mushrooms with a slotted spoon, cut them into small pieces and send them back, put the potatoes, fry. Add a couple of bay leaves, a few black peppercorns. You can use other spices, but the mushroom soup itself is so fragrant that you can do without them. Put sour cream and fresh herbs in a plate. Such dried porcini mushroom soup will come out the most delicious, and the broth will be light.

Dried white mushroom soup can be cooked with pasta.

We need 50 g of dry white mushrooms, 500 g of potatoes, 1 onion, 1 carrot, a glass of noodles or stars, vegetable oil for frying, butter 5-10 g, salt and spices to taste.

If you like, you can make this soup with chicken broth. In order to cook separately the chicken and pre-soaked mushrooms, it will take the same time, then mix the broths. But mushrooms alone will be enough. Take 50g of porcini mushrooms in a three-liter saucepan. Soak them in advance with cold water or hot water for half an hour. Cut the mushrooms, fill them with strained water, in which they were soaked, bring the volume to 2.7 liters and cook for 40 minutes. Peel and chop potatoes, onions and carrots.

Saute the onions and carrots until soft in vegetable oil. If you are not fasting, add a lump of butter to the fry. This will improve the taste of the soup. Put potatoes in broth, bring to a boil, remove foam, add spices. After 10-15 minutes, add the pasta filling and add the frying. The cooking time of pasta depends on their quality, it is desirable that they are of high quality, otherwise they will melt into porridge. You need to cook for a very short time, until half cooked, because in the hot broth they will still soften. You can make such a soup with homemade noodles, it will be even tastier. Potatoes are optional in the recipe; you can skip them by doubling the amount of pasta.

Dried mushroom soup recipe

On the mushroom broth the hodgepodge turns out great. Moreover, there are many ways to prepare this dish.

1. Lean hodgepodge with dried mushrooms and fresh champignons. Necessary products: dried mushrooms 1 cup, fresh champignons 250-300 g, 1 onion, 1 carrot, a couple of pickles, 2 tablespoons of capers, 3 tablespoons of capers. spoons of olives, bay leaf, black peppercorns, salt.

Soak the washed dried mushrooms overnight. In the morning we take them out of the water, filter it, and put the mushrooms to boil in it. If desired, we clean the champignons (if the mushrooms are young and clean, this can be omitted), slightly trim the legs and cut into slices of arbitrary thickness. Cut the onion and carrot into strips. Saute chopped onions in vegetable oil, then add mushrooms and carrots to it. Fry the carrots until tender. Peel the pickles and seeds, cut into strips and simmer in a small bowl with the addition of brine. If the brine is very salty, dilute it with boiled water. Boiled mushrooms remove from broth and cut into small pieces. We bring the volume of the mushroom broth to 1.5 l, put boiled mushrooms and mushrooms fried with carrots and onions, cucumber there. Cook for about 15 minutes, then add capers and olives and cook for another five minutes. IN this recipe no potatoes are used, but you can put them in if you like. Serve a hodgepodge with sour cream, plain or lean, and fresh finely chopped herbs.

2. Solyanka with dried mushrooms and tomato dressing.

We will need

50 g dry mushrooms, a glass of pickled mushrooms, 2 pickled cucumbers, 0.6 kg of potatoes, 1 onion, 1 carrot, 1-2 tbsp. spoons tomato paste, salt, pepper and other spices to taste, vegetable oil for frying, lemon, olives or olives.

Soak the mushrooms, then cook until tender. We use filtered water, in which they were soaked, bringing the volume to 2.5 liters. We take out the finished mushrooms and cut them into strips. We clean onions, potatoes and carrots.

Cut the potatoes into cubes and dip them into the broth. We put the bay leaf. Cut onions and carrots into strips and sauté in vegetable oil until soft. Add tomato paste and broth, stir. We put in 10-15 minutes after laying the potatoes. We wash the salted mushrooms and chop finely. If necessary, peel the cucumbers, cut into strips and simmer in a small amount of brine. Add cucumber and pickled mushrooms to the broth. Salt and pepper. Lemon and olives can be put when serving, or you can add directly to the hodgepodge and boil for a minute. Serve with fresh herbs and sour cream or lean mayonnaise.

To cook dried mushroom soup, as we can see, it is not difficult. To diversify the menu, let's prepare a pickle. Ingredients: dried mushrooms 50 g, chicken quarter 1 pc., Potatoes 4-5 pcs., 1 onion, 1 carrot, pearl barley 0.5 cups, pickled cucumber 2 pcs., Bay leaf 1-2 pcs., Black pepper 3- 4 things. We will soak the mushrooms in the evening, and in the morning we cook in the same water, filtering it through a sieve with a napkin on it. Simultaneously with the mushrooms, set the chicken to cook.

Take out the finished mushrooms and cut into strips. Take out the quarter, pick and cut the chicken into pieces. We mix chicken broth and mushroom broth, you should get a volume of about 2.5 liters. Put mushrooms in broth and put on fire. Pickle is usually prepared with rice or pearl barley. But with barley it tastes much better, only it takes longer to cook it. You can soak the cereals overnight, and cook in the morning. In total, it will take her 40 minutes to be ready.

And you can use this option to make it faster. In a separate bowl, pour half a glass of pearl barley with 1.5 cups of boiling water and cook for 7 minutes, then put the cereal in a colander, and then put it in a saucepan with broth. Let the barley cook, and we will peel the potatoes, chop the onion and grate the carrots on a coarse grater. Peel pickled cucumbers and, if the seeds are large, from seeds. Shred them into strips and simmer with a little brine. After 15 minutes from the beginning of cooking the cereal, dip the chopped potatoes into the broth. When the broth boils again, remove the foam and add the chopped chicken meat to the pan. It remains to put lavrushka, 3-4 black peppercorns and other spices to taste. After 15 minutes, add pickles and salt. When the potatoes are boiled, the soup is ready. The greens can be placed on the serving plates. Or you can pour it into a boiling broth and let it boil for literally half a minute. One cucumber can be substituted with a couple of salted mushrooms, if you have them.

When we cook soup from dried mushrooms, then it must be borne in mind that 50 g of dried mushrooms is about a glass of 250 ml, which is equivalent to about 300-350 g of fresh mushrooms. For a three-liter saucepan, 50-70 g of dried mushrooms is quite enough. Dried mushrooms can be combined with fresh, pickled, and salted mushrooms in the same dish, if appropriate according to the recipe. If you use fresh or frozen mushrooms for your soup, it is better to lightly fry them with the addition of butter. It is very good to add at least a spoonful of dried porcini mushrooms crushed with a blender to the broth, the soup will turn out to be much more aromatic.

All the soups that we looked at are regular filling stations. They are characteristic of our national cuisine... Another way cook dried mushroom soup c is cream soup or puree soup. These dishes came to us from the west, but they help to diversify the menu and have a delicate texture and pleasant taste.

Let's cook soup - mashed dried mushrooms with melted cheese. We will need the following products:

Dry white mushrooms 50g

Potatoes 700g

Soft processed cheese 400g

Carrots 1pc about 100 g


Let's cook soup - mashed dried mushrooms with melted cheese... We will need the following products:

Dry white mushrooms 50g

Potatoes 700g

Soft processed cheese 400g

Carrots 1pc about 100 g

Leek 1 large stem or onion 1 pc.

Salt, black pepper, bay leaf

Soak the mushrooms in any way convenient for you in 2 glasses of water. Cut the prepared mushrooms into pieces. Strain the water from soaking, bring its volume to 2.5-2.7 liters and set the mushrooms to boil. This will take about 40 minutes. Meanwhile, peel the potatoes and carrots. Cut the potatoes into cubes, carrots into strips or slices, leeks into rings. Add the chopped vegetables to the broth and cook until the potatoes are tender. Grind the contents of the pan with a blender. In order not to splatter the entire kitchen, take the pan with more volume than necessary. After that add cheese, pepper, bay leaf and salt if necessary. Bring the soup to a boil, cook for about 5 minutes and remove from heat.

Dried mushroom cream soup

To make cream soup, take a pound fresh champignons and a handful (30-40g) of dried white mushrooms. We also need three glasses for cooking. chicken broth, 3st. flour spoons, 150g heavy cream, clove of garlic, salt, spices: dried oregano, ground nutmeg, ground black pepper.

Pour dry mushrooms with a small amount of boiling water and let stand for half an hour, then remove the mushrooms and strain the liquid. Cut both champignons and white mushrooms and fry in butter over medium heat for about 10 minutes. Dry flour in a dry frying pan until creamy and add a spoonful of butter, mix. Put the mushrooms, flour diluted with broth in a saucepan, add the remaining hot broth, mushroom infusion and put the unpeeled clove of garlic and a pinch of spices.

Bring to a boil, salt and cook for about 10 minutes. Then remove the garlic and grind the soup with a blender. It is better to take the pan a little more than necessary, so as not to spray everything around. Pour in the cream and heat, but do not boil. If you absolutely do not like flour dressing, you can take 4-5 potatoes instead of flour, boil them in broth, and then according to the recipe. Croutons are good for this soup instead of bread.