Autumn gives us an impressive abundance of mushrooms - porcini, honey mushrooms, chanterelles, boletus, aspen, saffron milk caps, boletus, morels and many others. You can dry them all and then make soup from them. dried mushrooms, which can rightfully be considered one of the most delicious and fragrant first dishes. It’s simply impossible to resist this alluring, mouth-watering smell, you must agree! Dried mushroom soup will be appreciated by people who watch their figure or adhere to healthy eating, because this dish turns out to be dietary and very healthy.
Mushrooms are a unique product, rich in protein, which in its own way nutritional value equal 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 microelements such as zinc, potassium, manganese, phosphorus and sulfur. What is especially important to note is dried mushrooms keep everything inside beneficial features fresh mushrooms, while remaining no less tasty, and in most cases even more aromatic. It is believed that dried mushroom soup is especially tasty and fragrant compared to fresh mushroom soup. We invite you to see this for yourself!
Dried mushroom soup can be prepared with water or broth (meat, vegetable or fish). Mushrooms go well with vegetables, cereals, pasta and meat, so from various combinations of these ingredients you will get countless different first courses for every taste. A special advantage mushroom soups is that they allow you to get a rich tasty dish without the use of meat and oil, so such soups are perfect for lean and vegetarian menus. Cream or melted cheese can also be added to dried mushroom soup, which gives the dish additional tenderness and a pleasant creamy taste. As for spices, they should be used in small quantities so as not to interrupt the subtle mushroom aroma. Leave the brightly flavored seasonings for other dishes - ordinary black pepper will be enough for mushroom soup.
If you purchase dried mushrooms at the store, be sure to check them. 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 packaging. If the mushrooms are difficult to bend and crumble easily, then they are overdried.
Before preparing the soup, dried mushrooms need pre-processing - they should be sorted 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 reduced to half an hour by pouring boiling water over the mushrooms. By the way, if the mushrooms have been dried naturally, they do not require long-term soaking, while mushrooms that have been dried in an oven or oven under high temperatures will be tougher, and therefore will take longer to soften. Do not use metal containers for soaking as they may oxidize. The water remaining after soaking the mushrooms can be used to prepare soup, if you strain it - this technique will make the soup even more flavorful. Dried mushrooms are cooked for an average of 20 to 30 minutes, but at this time there is such a delicious aroma in the kitchen that these half an hour seem like an eternity!
There is another option pre-treatment mushrooms - you can not soak them, but grind them into powder using a blender and coffee grinder, and then add them to the soup. This method will also make the dish more flavorful. After finishing cooking, it is advisable to let the soup brew under the lid for about 30 minutes so that it becomes richer in taste. Next, sprinkle with fresh herbs, season with sour cream if desired - and a delicious soup with a mind-blowing smell is ready to eat!
As you can see, everything is extremely simple, and you can prepare soup from dried mushrooms even without any 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 peas of allspice,
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. Place the chicken in a saucepan and pour in 2 liters of water. Add the onion and carrots cut in half. Bring to a boil, skim off the foam, add allspice and Bay leaf. Simmer, covering the pan, for 25-30 minutes, until the chicken is cooked through. 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 chicken, vegetables and spices from broth. Discard vegetables and spices, cut up the chicken, separating the meat from the bones. Place the meat in the broth, add mushrooms, buckwheat and onions with carrots. Bring to a boil, add salt and pepper to taste. Cook the soup for another 20 minutes. Let the soup brew 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 into a glass warm water and leave to swell. Heat vegetable oil in a frying pan and fry the chopped onion until golden brown. Boil 1.5 liters of water, add chopped mushrooms along with the liquid remaining from soaking. Cook for 10 minutes. Then add diced potatoes, fried onions, noodles and dried dill. Salt and pepper. Cook for about 10 minutes more. Cover the pan with a lid and let the soup simmer 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 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 it cooks faster in the future. Also soak the mushrooms for 1 hour. Boil 1.5 liters of water in a saucepan, add chopped mushrooms and pearl barley. Cover with a lid and cook over medium heat for about 30 minutes. Then add diced potatoes and onions and carrots, previously fried in vegetable oil. Next, the soup must be cooked until pearl barley will not reach 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 pre-soaked mushrooms in 2.5 liters of water for half an hour after boiling. Add chopped potatoes and carrots and cook until vegetables soften. Puree the soup using a blender until smooth. Pour in the cream, salt and add spices to taste. Return the pot of soup to the stove. Bring to a boil and simmer over low heat 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.
Soup from dried boletus 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:
Soak dried mushrooms 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 grated carrots, fried in vegetable oil until soft. Season the soup with salt to taste, add chopped parsley and let simmer, covered, for 15-20 minutes before serving.
Ingredients:
4 potatoes,
1 onion,
1 carrot,
50 g dried chanterelles,
1-2 tablespoons 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 soft processed cheese,
2-3 bay leaves,
2-3 peas of allspice.
Preparation:
Soak 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 until soft. At the end add finely chopped garlic. Place the chopped mushrooms in a saucepan, pour in 1.5 liters of water and bring to a boil. Add bay leaf, allspice and cook for 10 minutes. Add diced potatoes and cook for 15 minutes. When the potatoes become soft, 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 aroma of the shiitake is better revealed.
It is perhaps difficult to find a person who would not appreciate dried mushroom soup, because it is so tasty, appetizing and aromatic - it’s simply delicious! Cook with us and delight your loved ones!
Although, today it is not difficult to find recommendations from professionals, but having mastered one of the proposed drying techniques - in the fresh air or in the oven - you can delight yourself with delicious treats during the cold season. The easiest way to prepare soup from preparations is rich, tasty and nutritious. To cook the first course, you will need a standard set of products, however, it is not recommended to use a large amount of spices, otherwise you can “interrupt” the original mushroom aroma and taste - and this is precisely what attention should be focused on.
The five most commonly used ingredients in recipes are:
The procedure for preparing treats is quite simple; recipes for soups made from dried mushrooms do not differ much. First of all, the housewife can decide what to add to the soup - cereals, pasta, beans, and also in what form it will be added main product- whole, crushed or chopped. At the same time, it is absolutely not necessary to use meat - mushroom broth It has a very distinct taste.
The fungal disease was inherited from me. My mother was an avid mycelium picker, I would say manic. She not only loved picking mushrooms, but also knew a lot about processing them. Each mushroom had its own purpose. Baby porcini mushrooms and russula capsules were marinated separately for special occasions, green mushrooms were sent for pickling. And a lot of dried mushrooms were prepared - 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 like to go mushroom picking. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dried mushrooms on a frosty day.
I prepare dried mushroom soup as my mother taught me.
Nothing but potatoes, onions, carrots and cereals. Spices include black peppercorns and dill seeds. Wild mushrooms have their own unique taste and there is no need to spoil it with unnecessary seasonings and additives.
Lots of ghee. Butter not only gives mushroom soup a soft, creamy taste, but also replaces it with missing fats.
The cereal is cooked together with mushrooms. This way the cereal will give the broth viscosity and satiety.
I like to add wheat cereal, 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 prepare a truly magical mushroom soup from dried mushrooms and simple ingredients, the smell of which cannot be confused with anything else.
Time: 1 hour soaking, 1.5 hours cooking
Difficulty: medium
Ingredients: for 8 servings
- Dried mushrooms – 2 handfuls (1 cup)
- Potatoes – 2 medium size
- Carrots – 1 medium size
- Onion – 1 piece
- Pearl barley (wheat, rice) cereal - 3 tbsp. spoons
- Ghee or butter – 50 g
- Dill seeds, black pepper, bay leaf, salt
- Fresh dill
How to Make Dried Mushroom Soup
- Break the dried mushrooms into small pieces into a saucepan and add 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 you have your own, you don’t have to change the water and cook directly in it.
- Place the pan with mushrooms over high heat. After boiling, turn off the heat 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 the potatoes into cubes.
- Chop 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, add potatoes to the mushroom broth and sprinkle with wheat grits.
- Add dill seeds and black peppercorns.
- Continue cooking over low heat, covering with a lid.
- 15 minutes after potatoes and cereals, add carrots to the pan.
- After another 15 minutes, check the readiness of the cereals and potatoes. If they are cooked, add the fried onions and butter to the soup.
- Immediately after the onion, add salt, add bay leaf and leave the mushroom soup on low heat for another 5 minutes.
- After 5 minutes, the mushroom soup is ready.
- Pour the mushroom soup into bowls, seasoning it with sour cream and dill.
If I am preparing soup from dried mushrooms with pearl barley, I soak it 3-4 hours before starting to prepare the soup. I add pearl barley to the mushroom broth 30 minutes after the start of cooking; it cooks longer than other cereals.
My mushroom soup is well suited to a vegetarian diet, as the grains and generous amount of butter make it quite filling.
How I Prepare Dried Mushroom Soup:
- I break dry mushrooms with my hands into small pieces into a saucepan and pour 1.5 liters of cold water. I leave it to soak for 1-2 hours.
- I put the pan with mushrooms on high heat. 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 the potatoes, carrots and onions.
- I cut the potatoes into cubes.
- I chop the onion finely and the carrots into half rings.
- I heat the butter in a frying pan and fry the onion. I leave the fried onions in the pan. Mushroom soup loves butter. Without oil or with vegetable oil, it will seem empty. And with butter, the soup acquires a creamy, sweetish taste.
- After an hour, I add the potatoes to the mushroom broth.
- and pour in wheat grits.
- I add dill seeds and black peppercorns. If you don't have seeds, you can simply use fresh dill stems. Dill gives mushroom soup a mind-blowing aroma. I continue to cook over low heat, covering with a lid.
- 15 minutes after the potatoes and cereals, I put the carrots in the pan.
- After another 15 minutes, I check the readiness of the cereals and potatoes. If they are cooked, add fried onions to the soup.
- Immediately after the onion, add salt, add bay leaf and leave the mushroom soup to simmer on low heat for another 5 minutes.
- After 5 minutes, the fragrant and tasty mushroom soup with a golden oily film and the smell of summer is ready.
Bon appetit! If you have any questions, ask, I will definitely help.
Soup from dried porcini mushrooms turns out to be nourishing, tasty and incredibly aromatic, easy to prepare at home and liked by everyone without exception: both adults and children.
To make a delicacy with your own hands, you don’t need any special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients - and after half an hour delicious dish will be ready. To prepare you will need the most simple products: onions, carrots, noodles, potatoes, processed ones can be used if desired cream cheese and chicken broth.
Calorie content of soup
Porcini mushrooms can be classified as dietary products: Their calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.
Calories depending on other ingredients ready-made dish can range from 40 to 100 calories per serving: if you use only onions, carrots, a little oil for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese - more.
However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to watch their figure.
Porcini mushroom soup with melted cheese
Ingredients
Servings: 6
- dry porcini mushrooms 50 g
- water 1.5 l
- potato 500 g
- bulb onions 2 pcs
- carrot 2 pcs
- processed cheese 230 g
- butter 30 g
- salt 5 g
- black pepper to taste
Per serving
Calories: 55 kcal
Proteins: 1.6 g
Fats: 4.1 g
Carbohydrates: 3.3 g
50 min.
Video recipe PrintSoak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.
Peel and cut the potatoes in small pieces and transfer to mushroom broth. Continue cooking for another 15 minutes.
Cut the onions and carrots into small cubes and fry in butter until soft. Transfer to the soup pot and cook for 5-7 minutes. Don't allow education golden brown crust on vegetables, it will ruin the taste of the finished dish!
Processed cheese cut into arbitrary pieces, add to the soup and cook, stirring constantly, until the curds are completely dissolved. This will take approximately 2-3 minutes.
Season the mushroom soup with salt, add black pepper if desired, and serve.
Dried porcini mushroom soup with noodles
Ingredients (for 5 servings):
- dried porcini mushrooms – 30 g;
- water – 1.5 l.;
- onion – 100 g;
- carrots – 125 g;
- noodles – 125 g;
- butter – 30 g;
- salt – 5 g;
- bay leaf – 1 pc.;
- fresh parsley - 3-4 sprigs.
How to cook:
- Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
- Add noodles and continue cooking for another 5 minutes.
- While the noodles are cooking, cut the onion into cubes and grate the carrots on a fine grater. Heat the butter in a frying pan, add the vegetables and fry for 5-7 minutes, stirring occasionally. To make a vegetarian version, you can use vegetable oil.
- Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
- Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.
Video cooking
Chicken soup with dried porcini mushrooms
Ingredients (for 8 servings):
- chicken meat: wings, legs, thighs, necks – 400 g;
- water – 2.5 l;
- dry porcini mushrooms – 100 g;
- potatoes – 300 g;
- carrots – 2 pcs.;
- onion– 2 goals;
- butter – 45 g;
- small vermicelli– 75 g;
- salt – 10 g;
- black pepper – ½ tsp, optional.
Preparation:
- Place the chicken meat in a saucepan, add 1 onion and 1 carrot, add one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth.
- Wash the porcini mushrooms, add 1.5 liters of cold water and leave for 2-3 hours. Then strain the liquid and chop the mushrooms randomly. Combine mushrooms and mushroom water with chicken broth. Place on the fire and simmer, covered, for 20 minutes at a low simmer.
- Add chopped potatoes and continue cooking for 15 minutes.
- Cut the carrots and onions into cubes, fry in butter until soft, then add to the soup.
- Place small noodles in the broth, stir and continue cooking together for another 7 minutes, and then remove from the heat.
The aromatic chicken soup with mushrooms is ready, you can start tasting!
Dried mushroom soup is not at all the same as simple mushroom soup. Dried mushrooms are like this secret ingredient, by which you can identify a professional cook or an avid mushroom picker. It is the dried mushrooms that give the soup a richer, special aroma. forest mushrooms, which cannot be confused with anything else, a fragrance that creates a unique atmosphere of home comfort and is conducive to intimate conversations.
It’s good to get the whole family together over a plate of this mushroom soup, remember the summer and listen to the fascinating stories of real mushroom pickers about how they collected these mushrooms, where they went to get them, what tricks they resorted to, and, of course, how they once reaped the biggest harvest.
It is for the sake of this atmosphere, for the sake of the memories of the “quiet hunt” - as mushroom pickers themselves call their trips to the forest, for the sake of these conversations, from which even in winter one can feel the warmth of the summer sun - and dried mushroom soup is started. We will tell you some of the best mushroom soup recipes made from dried mushrooms so that you can always return to summer.
Principles and features of cooking
Before you learn how to prepare dried 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. These soups are mainly made using fresh mushrooms- whole, ground or chopped, raw or pre-fried.
Sometimes pickled mushrooms are also included in the soup. But dried mushrooms are usually added a little, but they play the main role. Dried mushrooms in mushroom soup are like a festival headliner who appears on stage literally twice, but all the guests come precisely because of him. Dry mushrooms do not give such mass, but they give the soup rich taste and the aroma for which this soup is cooked.
Before preparing mushroom soup, the dried mushrooms are first soaked by pouring boiling water over them, giving the mushrooms the opportunity to “bloom.” After this, they are usually either cut into pieces or added whole to the soup. But don’t expect them to increase much, 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 crushed dried mushrooms can be used in the preparation of any other dishes with mushrooms to give them the opportunity to express themselves more clearly.
In summer and autumn, mushroom pickers go out on their favorite “silent hunt”, collecting mushrooms in baskets. Some of the collected mushrooms are used for frying, but the bulk of them are stored for the winter. Mushrooms can be canned, salted, pickled, frozen and dried. Dried mushrooms retain all their beneficial properties, they take up little space and are unpretentious in all respects.
And most importantly, it is dried mushrooms that retain their flavor in a way that neither boiled, nor fried, nor pickled, nor any other mushrooms retain it. Therefore, even if you have enough fresh wild mushrooms, and you are going to cook soup from them, add at least a little crushed dried mushrooms, you will not regret it.
You can dry any wild mushrooms, but noble mushrooms are, of course, best suited for drying. And the best of the best - the kings of drying - are white. Porcini- the most desirable prey for a mushroom picker, the most honorable trophy. And it is dried white mushrooms that give the most intense and unique mushroom aroma.
Preliminary preparation of products
Before cooking the soup, 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 don’t have 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 added to the soup. There is no need to pour out the water from under the mushrooms. It can be strained through a sieve or cheesecloth and also added to the broth. Now everything is definitely ready! Next we have prepared best recipes mushroom soup made from dried mushrooms.
This is the easiest recipe for mushroom soup made from dried mushrooms. It is prepared simply and quickly, from those products that any housewife always has on hand - practically “porridge from an axe”. Hot mushroom soup made from dry and aromatic wild mushrooms will warm your body and soul even in the most severe winter, awakening warm memories of summer.
Ingredients
- dried mushrooms - 50 g;
- potatoes - 4 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- wheat flour - 2 tables. spoons;
- butter;
- vegetable oil;
- salt;
- pepper (peas);
- Bay leaf;
- sour cream;
- greenery;
- water - 1.5 liters.
Cooking method
Before cooking dry mushroom soup, you must first rinse the mushrooms and pour boiling water over them 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. Frying vegetables in vegetable oil is healthier, 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 butter to give the desired taste and aroma.
Finely chop the onion and grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan, pour the onion into the frying pan, fry lightly, add the carrots. When the carrots become softer, 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 saw it quite often, it adds thickness and makes the mushroom soup more filling. Mix the vegetables together with the flour and now add just a little butter and fry everything together for just a couple more minutes. After this, 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. Chop the mushrooms and place them in the pan. We filter the water in which they soaked through cheesecloth or a sieve and also pour it into our future soup. Cook for about 20 minutes. While the mushrooms are cooking, peel the potatoes and cut into cubes. 20 minutes after the mushrooms have boiled, add potatoes to them. After the potatoes boil, remove the foam and turn the heat down. After 10 minutes, add the roast, salt, pepper and bay leaf. Cook our mushroom soup until the potatoes are ready.
Dried mushroom soup can be eaten immediately as soon as it is prepared, but it is no less tasty on the second day, when it has steeped a little.
Mushroom soup is served with sour cream. You can also chop the greens and sprinkle them on a plate when serving, but this will depend on the personal preference of your guests.
How to prepare soup "Mushroom Kingdom"? Now we will tell you how to cook mushroom soup from all types of mushrooms at once. If you are a real mushroom picker or just really love mushrooms - fried, dry or pickled, and can’t decide which method of preparing mushroom soup you like best - we will please you now. We found it for you perfect recipe mushroom soup. Now you won't have to choose. The Mushroom Kingdom soup includes all the mushrooms you have. It's practically a hodgepodge, only mushroom.
Ingredients
- dried mushrooms - 30 g;
- various 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 making soup from dry mushrooms, first soak them in boiling water for about half an hour. Grate the carrots and finely chop the onion with a knife or a special chopper. Heat the vegetable oil in a frying pan, saute the onion until it gives it a beautiful pearlescent color, add the carrots. When the carrots become a little softer, add a little butter to the frying. Of course, frying in butter is not very healthy, but it is its creamy taste that is revealed very well in mushroom soup. When the frying is almost ready, add sour cream to it, reduce the heat and simmer under the closed lid for another five minutes.
Place a pot of water on the fire and bring the water to a boil. We check our dried mushrooms - by this time they should have softened. We cut the mushrooms and set them to cook. There is no need to pour out the water from under them - we filter it through a sieve and pour it into the same pan. Peel the potatoes, cut into pieces and add to the mushroom broth, bring to a boil and cook for 10-15 minutes. We take out our supplies of mushrooms - fried, salted, pickled. If we have boiled frozen ones, we first defrost them.
We remember that fresh mushrooms that have not undergone preliminary heat treatment, cannot be added to soup, so we use any type of mushrooms except fresh ones. We cut our mushrooms into beautiful slices and place them in a saucepan. Next, put the roast, bay leaf, salt and pepper into the pan. Bring to a boil and cook for another 3-4 minutes until the potatoes are cooked. Let it brew a little and serve with sour cream.
The only thing better than mushroom soup is mushroom soup with cream. Delicate creamy notes not only sound wonderful in an ensemble with mushrooms, they create a completely unique symphony of taste, while softening the mushroom soup and making it even richer. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms; any housewife can easily handle it. You don’t need experience at all for this; the desire to please your loved ones will be enough. You can serve the creamy mushroom soup with croutons from white bread, toast or croutons.
Ingredients
- milk 2.5% - 1.5 l;
- cream 10-11% - glass;
- fresh mushrooms (champignons) - 300 g;
- dried mushrooms (white) - 200 g;
- vegetable oil;
- butter - 100 g;
- onions - 3 pcs.;
- flour - 3 tbsp. spoons;
- salt;
- ground pepper;
- black pepper - ½ teaspoon;
- red pepper - 1 teaspoon.
Cooking method:
About an hour before cooking the soup, fill 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 the champignons into beautiful slices. Remember that only fresh champignons can be added to the soup; under no circumstances should this be done with wild mushrooms - before being added to the soup, wild mushrooms must undergo heat treatment.
Champignons are put into soup mainly for mass - they do not have such a bright taste and aroma as wild mushrooms, so they are used in tandem with dried porcini mushrooms, which give that unique mushroom spirit. The result is a full-bodied mushroom duet, playing a wondrous melody of taste on the most delicate strings of the soul of real gourmets.
Next, finely chop the onion and saute it in already heated vegetable oil. As soon as the onion turns golden, add chopped mushrooms to it - and fresh champignons, and soaked dry white ones. Add butter, stir and fry mushrooms and onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or frying pan and then transfer it to a saucepan, but we recommend that you use the saucepan immediately and gradually add the ingredients there.
After 10-15 minutes of frying, carefully pour flour into the mushrooms, stirring, fry everything together for another 2 minutes. Pour in the water in which we soaked the dryer, then, stirring constantly, pour in the milk and cream. Make sure that no foam or lumps 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 croutons.
This is perhaps the simplest recipe for mushroom soup made from dried mushrooms. All ingredients are crushed - finely chopped or passed through a grater or blender. Then we fry everything and add it to the soup. We are already accustomed to the fact that before preparing mushroom soup from dried mushrooms, we first need to soak the dried mushrooms - but this time we will not need to do this.
Preparing this dish will take you just a few minutes, and you will get an almost restaurant-quality dish that will delight your family with its taste. exquisite taste and an indescribable mushroom aroma. It would be good to serve it with croutons, preferably white bread; they are served to the table so that each guest can pour them onto 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 the dried mushrooms using a blender or coffee grinder to a powder state. Finely chop the onion and celery root or also chop it in a blender, grate the carrots. Fry the chopped vegetables in vegetable oil - first the onion until golden brown, then add chopped celery and carrots to it. Boil water, add frying mixture to it and add chopped mushrooms. Bring 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 the hard-boiled eggs and finely chop them. Chop the greens. Cut the lemon into slices.
Already ready soup Pour the chopped dry mushrooms into plates, and add chopped eggs, herbs and a slice of lemon in portions. We serve the crackers to the table, you can also add them to the plate.
In many popular recipes for mushroom soup, we are recommended to add sour cream, cream or cheese to the mushrooms. Creamy notes very favorably highlight the taste of mushrooms, making it more delicate, but at the same time rich. Can be added to mushroom soup processed cheese, 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, parboil the pasta before cooking. To do this, you will need to heat a dry frying pan and pour a thin layer of pasta or noodles onto it and, stirring, hold over low heat until golden brown. Then the pasta will retain its shape in the soup and will not boil over.
Porcini mushrooms are best suited for mushroom soup - they are the most fragrant. But other noble mushrooms are also suitable. The mushroom chosen 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.