First option
To cook the soup you will need:
- porcini mushrooms - 0.5 kg;
- potatoes - 0.5 kg;
- onion - 1 pc.;
- salt (to taste);
- oil (for frying);
- greenery;
- sour cream.
We carefully wash the mushrooms, cut them into pieces (not very large), add 0.5 liters of water and put them on gas. We throw in bay leaves, peppercorns, and other spices, taking into account the tastes of family members. You don’t have to use any additives, just leave the mushroom smell. If the water boils, then continue to cook for another forty minutes, not forgetting to remove the foam.
Take a carrot and cut the onion into small pieces. Then fry it until light golden brown, add the carrots. Continue frying until the carrots become soft. Peel the potatoes, chop them into cubes and pour them into the broth where the mushrooms are cooked. Add fried onions and carrots. We check the readiness by checking the potatoes. Serve with herbs and sour cream.
Porcini mushrooms can be prepared with the addition of garlic and butter. And to make the dish more filling, you can add vermicelli.
Now we’ll tell you how to prepare another porcini mushroom soup.
Homemade noodle soup recipe
Ingredients:
- porcini mushrooms - 5oo grams;
- noodles - 80 grams;
- butter (ghee or butter) - 50 grams;
- onion - (small) one;
- dill;
- parsley;
- sour cream.
To prepare noodles you will need:
- 400 grams of flour;
- butter - 2 tablespoons;
- room temperature - 5-6 spoons.
First stage of cooking
We make noodles like this: pour flour onto a board and make a hole. In a bowl, mix the oil with water and add some salt. Pour the resulting mixture in a thin stream into the flour on a board. Mix the batter. Then gradually add the remaining two glasses of flour to get a stiff mixture. If necessary, add water. Roll out the dough, cut into strips, dry in a hot place. That's it, the noodles are ready.
Second phase
Now let’s cook porcini mushroom soup. We wash the boletus mushrooms, cut them into cubes, throw them into a saucepan and simmer the broth for forty minutes over low heat. Then add the noodles, salt, and continue cooking. Sauté the onion, chopped into rings, until soft golden brown, and place it in a saucepan along with the prepared dill and parsley. Add a piece of butter. Boil for another minute or two and remove from the stove. That's all, mushroom soup with porcini mushrooms is ready. Serve, seasoned with sour cream.
Another variant
Forest mushroom soup can be cooked using both fresh and dried forest products. Thrifty housewives make preparations for the winter. They dry the mushrooms, marinate them, and cover them with different types of fats. Therefore, these women always have a jar or a bunch of boletus mushrooms.
Now we will tell you about soup made from dried mushrooms. Just note that the weight of dried boletus mushrooms that we will use is 8-10 times less than fresh ones. Before cooking, they must be soaked in water. It's better to do this at night.
To prepare the soup you need to take:
- boletus - 1.5 cups;
- thin vermicelli - 80 grams;
- potatoes - 5-6 small;
- carrots - 1-2 pieces;
- onions - 2 pcs.;
- parsley (root) - 1 pc.;
- sprigs of dill;
- sunflower oil (for frying);
- spices, salt (to taste);
- celery (we need the root) - one piece.;
- sour cream (to taste).
Cooking process
When it has already boiled, add the prepared mushrooms into the water. Then parsley, celery, onion, carrot, cook until completely soft.
Add the prepared potatoes into strips into the soup, remove the cooked vegetables from there. Pour in the roast (bring the second carrot until soft, fry the onion until soft golden brown), pepper, bay leaf. Be sure to add salt.
Add vermicelli, and a little later - greens.
Reduce the heat and keep the pan on for another 10 minutes with the lid on. The mushroom is cooked. Fill the plates, seasoning with sour cream.
Often creative housewives replace vermicelli with pearl barley. Of course, this grain is added to the soup much earlier than vermicelli. Sometimes the mushrooms are boiled until half cooked, then sautéed with carrots and onions. Then they are thrown back into the pan.
Option for meat eaters
You can cook mushroom soup from dried porcini mushrooms in meat broth. The recipe is simple and straightforward. For cooking you need:
- meat - 300 grams;
- dried mushrooms - 1.5 cups;
- onion - 2 pcs. medium size;
- carrot (small) - 1 pc.;
- bay leaf, peppercorns, salt;
- sour cream (cream) for dressing;
- greens (sprigs of dill, parsley).
Mushroom soup made from dried porcini mushrooms: recipe
Place the meat in water and cook until done, then remove and set aside for now. Pour mushrooms into the broth (prepared in advance, that is, soaked overnight in water). We also add pepper and bay leaves, salt and cook for about 15 minutes. Then we also throw the potatoes cut into strips, fried onions and carrots into the pan. Cook until done.
We cut the meat according to the number of servings and add it in the last minutes of cooking. When serving, add a spoonful of cream and sprigs of dill and parsley (as you like).
With milk
You can cook mushroom soup from dried porcini mushrooms with milk. We will now tell you the recipe for this dish. To do this you will need:
- potatoes -2-4 tubers;
- onion - one piece;
- dry mushrooms - one and a half glasses;
- sunflower oil - 1 tbsp. spoon;
- milk - half a glass;
- dill sprigs, salt (to taste), parsley.
Cooking soup
Soak the mushrooms in spring water overnight. After 8-12 hours, cut into pieces and place in a bowl filled with water. Boil for 35-45 minutes, then add the potatoes, crumbling them into small slices. Then we salt the dish. Fry carrots and onions, add to soup, season with milk. Cook until done. When serving, sprinkle with fresh herbs.
You can remove the boiled mushrooms from the soup and stew them in oil, adding onions, carrots, and spices. Then return to the pan, into the almost cooked dish. Some housewives beat milk with eggs and pour in this mixture before the end of cooking.
Conclusion
Now you know how to make dried mushroom soup, not just one, there are many of them. Therefore, we choose the one that best suits our idea of mushroom soup. And Bon Appetit!
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 dry 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.
Time: 1 hour soaking, 1.5 hours cooking
Complexity: average
Ingredients: for 8 servings
- Dry 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.
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 simmer 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.
Dried porcini mushroom soup can easily be called a signature dish of many housewives. This is perhaps one of the few first courses that are prepared for festive tables. This is due to the fact that this particular variety of mushrooms is the most aromatic and has a special taste that is felt in any dish, regardless of the presence of other ingredients.
Without a doubt, porcini mushrooms are a fairly expensive product, however, to prepare a whole pot of soup you will need very little of them.
The most important thing to remember is that they should be soaked in cold water before cooking. Soak should be at least 2 - 3 hours. Many chefs generally recommend soaking such mushrooms overnight.
Another “crown” move of experienced chefs is combining mushrooms. To prepare first courses, you can use not only dried porcini mushrooms, but also a mix of different mushrooms. So, for example, by adding champignons to the soup, you can achieve greater thickness of the soup.
How to make dried porcini mushroom soup - 15 varieties
The recipe below is a classic mushroom soup recipe. It does not contain any ingredients that could “interrupt” the mushroom taste and aroma.
Ingredients:
- Dry white mushrooms - 3 handfuls
- Onion - 1 pc.
- Potatoes - 6 pcs.
- Salt, sour cream, herbs - to taste
- Vegetable oil - for frying
Preparation:
Pour the mushrooms with cold water and leave to soak for several hours. Then remove the mushrooms from the water and chop finely. Peel and wash the onions and potatoes. Finely chop the onion and cut the potatoes into medium-sized cubes. Heat the vegetable oil in a frying pan and fry the onions and mushrooms until golden brown.
When the onions and mushrooms are fried, put them in a saucepan, fill them with water in which the mushrooms were soaked and add salt. After about 20 minutes, add the potatoes to the pan and cook the soup until it is completely cooked. The soup is ready! Before serving, add herbs and sour cream to the soup to taste.
Meat and mushrooms are two products that go well together. It is quite natural that soup with mushrooms in meat broth will have an excellent taste.
Ingredients:
- Meat broth - 1.5 l.
- Dried white mushrooms - 60 gr.
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Chopped dill - 2 tbsp. l.
- Vegetable oil - 4 tbsp. l.
- Salt, pepper - to taste
Preparation:
Wash the mushrooms and soak them in water for several hours. Then they should be washed again, boiled until fully cooked and cut into small pieces. Peel and wash carrots and potatoes. Grate the carrots on a coarse grater, and cut the potatoes into medium-sized cubes.
Pour the broth into a saucepan, put it on the fire, bring it to a boil and add potatoes, mushrooms, salt and pepper. When the potatoes are almost ready, add carrots to the soup, which should first be lightly fried in vegetable oil. Mix everything, bring to a boil and cook for 3 minutes, then add the herbs to the soup and remove it from the heat.
What could be better than home cooking?!!! Never mind! And that's true. By preparing dried porcini mushroom soup with homemade noodles, you can please yourself and pleasantly surprise your relatives and friends.
Ingredients:
- Dried porcini mushrooms - 70 gr.
- Flour - 100 gr.
- Salt - to taste
- Chicken egg - 1 pc.
- Parsley root - 1 pc.
- Onion - 1 pc.
- Potatoes - 1 pc.
- Carrots - 1 pc.
Preparation:
Wash the mushrooms thoroughly and add 1 liter. cold clean water. While the mushrooms are soaking, prepare the noodle dough. To do this, combine the flour with a pinch of salt and an egg. Then it should all be thoroughly kneaded until smooth.
To make the dough more airy, the salt must be sifted through a sieve.
Cover the finished dough with a bowl and leave it for 20 minutes. After this time, roll it into a thin flat cake and cut noodles from it. Then the noodles should be sprinkled with flour and allowed to sit for a while.
Peel and wash onions, potatoes, carrots and parsley root. Cut the parsley root into two parts, finely chop the onion, cut the carrots into slices, and the potatoes into cubes. Now put all these vegetables in a pan and pour 1.5 liters. cold water. Place the contents of the pan on the fire, bring to a boil and cook over low heat for 10 minutes. After this time, salt the soup and add mushrooms to it. We also add the strained water in which the mushrooms were soaked to the pan. Now cover the pan with a lid, bring its contents to a boil and cook over low heat until the mushrooms are cooked.
When the mushrooms are ready, add the noodles to the soup. Now it should be cooked at constant boiling for another 10-15 minutes. During this time, all ingredients will need to be completely cooked. Serve the finished soup to the table with dill and sour cream. Bon appetit!
To prepare mushroom soup, you can use any meat, however, it is pork ribs that will give it a unique taste and aroma. In addition, it is this type of meat that combines most successfully with porcini mushrooms
Ingredients:
- Pork ribs - 300 gr.
- Dried white mushrooms - 150 gr.
- Potatoes - 5 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
Preparation:
We wash the meat and cut into portions. Soak the mushrooms in water for several hours, wash them and cut them into pieces. Place the mushrooms and meat in a pan, fill it all with water, put it on the fire, bring to a boil and cook for 20 minutes.
Peel and wash potatoes, onions and carrots. Cut the potatoes into medium-sized cubes, the carrots into thin strips, and cut the onion into 4 parts. When 20 minutes have passed since the meat boiled, add onions, carrots, potatoes and salt to the pan. Mix everything and cook for another 20 minutes. After this time, remove the onion from the soup and add herbs and pepper to it. Bring the soup to a boil and remove from heat. This dish should not be served immediately. The soup should sit for at least 20 minutes.
Soup of dried porcini mushrooms with spaghetti is not only very tasty, but also quite low in calories, despite the fact that it contains pasta. The fact is that spaghetti is made from durum wheat.
Ingredients:
- Dried porcini mushrooms - 50 gr.
- Potatoes - 3 pcs.
- Onions - 2 pcs.
- Carrots - 1 pc.
- Spaghetti - 70 gr.
- Salt, pepper, butter - to taste
Preparation:
Wash the mushrooms, soak them for several hours, and then cut them into medium-sized pieces. Then they should be lightly fried in butter. Peel and wash potatoes, onions and carrots. Cut two potatoes into medium-sized cubes, finely chop the onion, and grate the carrots on a coarse grater. Fry the onion in a frying pan in butter until transparent. Then add carrots to it and fry everything together for another 3 minutes. We break the spaghetti into pieces.
Pour 1.5 liters into the pan. water and send whole potatoes there. Place the pan on the fire and bring its contents to a boil. After this, add the mushrooms and the water in which they were soaked to the pan. When the mushrooms are cooked, remove the whole potatoes from the pan and mash them with a fork until pureed. After all these procedures, add the roasted potatoes, raw and mashed potatoes, salt, pepper and spaghetti to the mushrooms in a saucepan. Cook everything together for another 15 minutes. The soup is ready.
At first glance, it may seem that preparing this soup is quite difficult. Actually this is not true. Preparing creamy soup with dried porcini mushrooms is undoubtedly a painstaking task, but if you follow the recipe exactly, you can ultimately get a simply amazing result.
Ingredients:
- Dried white mushrooms - 200 gr.
- Carrots - 1 pc.
- Onion - 1 pc.
- Milk - 800 ml.
- Cream - 100 ml.
- Chicken egg - 2 pcs.
- Butter - 4 tbsp. l.
- Flour - 2 tbsp. l.
- Salt, pepper, herbs - to taste
Preparation:
We clean and wash the carrots and onions. Cut the carrots into two parts. Soak the mushrooms for 2 hours, then rinse them thoroughly and pass them through a meat grinder. Place mushrooms, carrots, onions and 1 tbsp in a deep saucepan. l. butter. Now put the pan on the fire and simmer over low heat under the lid for about 40 minutes. After this time, add a glass of water to the pan and bring the contents of the pan to a boil. After this time, remove the onions and carrots from the pan, and grind the mushrooms in a blender until smooth.
In a separate bowl, combine the cream with the eggs and beat them thoroughly. Melt 2 tbsp in a frying pan. l. butter and fry the flour in it. Then add milk and 1 glass of hot water to the flour. Mix everything thoroughly.
Add mushrooms to the milk mixture and mix them with a blender. The resulting milk-mushroom mass should be boiled for about 20 minutes. Next, add eggs with cream, salt, pepper to the pan and mix everything thoroughly again and bring to a boil. Creamy soup with porcini mushrooms is ready.
To prepare this puree soup, two types of mushrooms are used, however, this is far from the limit. The more varieties of mushrooms are used, the more interesting the taste of the soup will be.
Ingredients:
- Dried white mushrooms - ¾ cup
- Champignons - 400 gr.
- Cashews - 100 gr.
- Broth - 4 cups
- Onion - 1 pc.
- Garlic - 3 cloves
- Soy sauce - 1 tbsp. l.
- Mustard - 1 tbsp. l.
- Spices - to taste
Preparation:
Soak the mushrooms in water for several hours, then wash them and cut them into pieces. We clean the nuts and chop them. Wash the champignons, clean them if necessary and cut them into slices. Peel the onion and garlic, wash and finely chop. In a frying pan, fry the onion in butter until transparent. Then add champignons and nuts to it. After a few minutes, add garlic, spices and porcini mushrooms to the pan. Mix everything thoroughly and fry together for 2 - 3 minutes.
From the resulting frying, remove the most intact pieces of mushrooms and place them on a separate plate. Place the roast into a deep pan, add broth, mustard and soy sauce. Mix everything thoroughly, put it on the fire, bring it to a boil and use a blender to grind it to a puree. Now return whole pieces of mushrooms to the soup, bring to a boil again and simmer for several minutes. The soup can be served.
For many people, borscht and soup are two completely different dishes. Actually this is not true. Borscht is a type of soup. In some countries, borscht is even called red soup.
Ingredients:
- Dried white mushrooms - 50 gr.
- Beetroot - 1 pc.
- Onion - 1 pc.
- Potatoes - 1 pc.
- Carrots - 1 pc.
- Vegetable oil - 2 tbsp. l.
- Tomato paste - 2 tbsp. l.
- Cabbage - ¼ head
- Salt, pepper, garlic, bay leaf - to taste
Preparation:
Soak the mushrooms in water for several hours, then wash them and cut them into medium-sized pieces. Peel and wash carrots, onions, potatoes, beets and garlic. Finely chop the onion, cut the carrots and beets into thin strips. Cut the potatoes into medium-sized cubes. Wash the cabbage and chop finely.
After cutting, you can mash the cabbage to make it softer and cook faster.
Pour approximately 3.5 liters into the pan. water, place the mushrooms, salt there and cook the mushrooms until tender. When they are cooked, add potatoes and bay leaves to them and cook everything together for 10 minutes. Then add cabbage and cook for another 8 minutes. After this time, add onions and carrots fried until golden brown.
Fry the beets in a frying pan for 7 minutes, and then add tomato paste to it. Mix everything, simmer for 2 minutes and add the prepared frying to other products. About 5 minutes after adding beets to the borscht, add chopped garlic, herbs and pepper to the pan. When all the ingredients are combined, they should be thoroughly mixed again and cooked until fully cooked. Borscht is ready!
Soup made from dried porcini mushrooms with cheese curds has a very interesting appearance. When serving, it can be additionally decorated with herbs and croutons.
Ingredients:
- Dried porcini mushrooms - 50 gr.
- Potatoes - 3 pcs.
- Processed cheese - 3 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Vegetable oil - 2 tbsp. l.
- Salt, pepper, herbs - to taste
Preparation:
Wash the mushrooms and soak for several hours. Then boil them in the same water in which they were soaked. Peel and wash potatoes, onions and carrots. Cut the potatoes into cubes, grate the carrots on a medium grater, finely chop the onion. Fry onions and carrots in a frying pan in vegetable oil. Three processed cheeses on a coarse grater.
To make this easier, first place them in the freezer for at least 30 minutes.
Add potatoes to the prepared mushrooms in the pan. When it is almost ready, add the frying and processed cheese to the pan. Cook the soup until the cheeses melt, stirring constantly.
Buckwheat and porcini mushrooms are those two products, each of which has its own special, pronounced taste. It is for this reason that the use of any seasoning other than salt and pepper is strongly recommended for this first dish.
Ingredients:
- Dried white mushrooms - 100 gr.
- Buckwheat – 100 gr.
- Potatoes - 400 gr.
- Carrots - 1 pc.
- Onion - 1 pc.
- Butter - 50 gr.
- Salt, pepper, herbs - to taste
Preparation:
Soak the mushrooms, wash them and cut them into medium-sized pieces. We sort out the buckwheat and wash it thoroughly. Peel and wash potatoes, carrots and onions. Cut the potatoes into medium-sized cubes, grate the carrots on a coarse grater, and finely chop the onion.
Pour water into a saucepan and place mushrooms in it. They should be boiled until fully cooked. Then add potatoes and buckwheat to the mushrooms. Cook everything together for 15 minutes. At this time, fry the onions and carrots in a frying pan in butter. They should turn golden. When they reach the desired condition, add them to the soup. Now the soup should be salted and peppered, add herbs to it and cook for another 3 - 5 minutes. The soup is ready!
The name of this first dish speaks for itself. It immediately makes it clear what it is made from and what its origin is. The main ingredient of this soup is dried porcini mushrooms, and it was first prepared in the Carpathians.
Ingredients:
- Dry porcini mushrooms - 100 gr.
- Water - 8 l.
- Carrots - 1 pc.
- Onions - 3 pcs.
- Butter - 100 gr.
- Sour cream - 200 gr.
- Flour - 3 tbsp. l.
- Bay leaf, ground pepper, salt - to taste
Preparation:
Place the mushrooms in a saucepan, fill with cold water and let them stand for about 15 minutes. After this time, put the pan on the fire, bring its contents to a boil and cook for 1 hour. Then the mushrooms should be pulled out of the pan and the broth should be strained. After cooking, wash the pan, return the broth to it, add salt, put it on the fire and bring to a boil. Cool the mushrooms and cut them into small cubes.
We clean and wash the carrots and onions. Grate the carrots on a fine grater and place them in a saucepan with broth. We also put bay leaf and ground black pepper there. All this should boil and cook until the carrots are ready. Cut the onion into small cubes and fry in a frying pan in butter. During frying, the onion should be peppered. When the onion is fried, put it in a separate container, and melt more butter in the frying pan. Add the completely melted butter to the flour, mix everything thoroughly and fry for several minutes. Then add sour cream to the pan, mix everything again and fry in the pan for another couple of minutes. After this, remove the frying pan from the heat, gradually add 6 - 8 ladles of mushroom broth to it and, using a whisk, bring the contents of the frying pan to a homogeneous state.
Pour the resulting mass into a saucepan with broth. We also send onions and mushrooms there. Mix everything thoroughly again, bring to a boil and remove from heat. Yushka is ready to eat.
Both zucchini and porcini mushrooms are rich in all kinds of beneficial microelements. Soup with these products can not only deliver a lot of pleasant taste sensations, but also have a positive effect on the human body.
Ingredients:
- Zucchini - 300 gr.
- Dried white mushrooms - 100 gr.
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Parsley root - 1 pc.
- Celery root - 1 pc.
- Tomatoes - 1 pc.
- Salt, parsley, green onions - to taste
Preparation:
Soak the mushrooms in water, wash, cut into pieces and boil in water until fully cooked. While the mushrooms are cooking, prepare other products. Peel and wash potatoes, carrots and roots. Wash the tomatoes. Wash the zucchini, if necessary, clean it. Cut the potatoes into cubes and boil until tender. Cut the roots into thin slices and fry in a frying pan in vegetable oil. Cut the zucchini into cubes and let them stand for a while so that they get rid of excess liquid.
Add fried roots and potatoes to the pan with the prepared mushrooms. After about 10 minutes, add the zucchini and diced tomatoes to the pan. Bring everything back to a boil and cook for 5 minutes. After 5 minutes, add salt to the soup, add herbs and remove from heat. The soup must steep before serving.
Porcini mushroom is a very popular product all over the world. It is quite natural that first courses made from it can also be found on restaurant menus and on the tables of housewives from various countries.
Ingredients:
- Dried white mushrooms - 5 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Pearl barley porridge - 50 gr.
Preparation:
Wash the mushrooms and soak them. Then we put them in a saucepan, fill them with water and let them cook until fully cooked. While the mushrooms are cooking, peel the onions and carrots, wash them and cut them into small cubes. We wash the pearl barley, dry it, and then boil it until tender.
To prevent the pearl barley from boiling in the soup, after it is cooked, it should be washed and then lightly fried.
In a frying pan in vegetable oil, fry the onions and carrots. It is important to first fry the carrots for a few minutes, and then add the onions to it and fry them together.
When the mushrooms are cooked, they should be pulled out of the pan, washed, cooled slightly and cut into small cubes. Strain the mushroom broth. Now we add pearl barley porridge, mushrooms and frying to this broth. Mix everything, put on fire, bring to a boil and cook for several minutes. If desired, you can add salt to the soup. This dish is served with sour cream and herbs.
At first glance, it may seem that the recipe described below is very similar to the recipe for melted cheese soup. And in general, both processed cheese and hard cheese will ultimately give a very similar taste to the soup. Actually this is not true. Even different types of hard cheese can radically change the taste of the first dish.
Ingredients:
- Dried white mushrooms - 50 gr.
- Potatoes - 2 pcs.
- Onion - 1 pc.
- Thin vermicelli - 1/3 cup
- Carrots - 1 pc.
- Hard cheese - 150 gr.
Preparation:
Soak the mushrooms in water, rinse and boil in 2.5 liters. water until fully cooked. Peel and wash the onions, potatoes and carrots. Grate the carrots and potatoes on a coarse grater, and finely chop the onion. Fry the onions and carrots in vegetable oil until golden brown. Three cheese on a fine grater.
Add frying, salt and potatoes to the boiled mushrooms in the pan. All together should be boiled for 15 minutes. After this time, add vermicelli and cook the soup for another 15 minutes. When the vermicelli is completely cooked, add cheese to the soup and cook for 3 minutes. During this time it should completely dissolve. Bon appetit!
A multicooker is an indispensable culinary appliance in any modern kitchen. With its help, you can prepare a wide variety of dishes, and soup with dried porcini mushrooms is no exception in this case.
Ingredients:
- Potatoes - 250 gr.
- Butter - 2 tbsp. l.
- Canned white beans - 160 gr.
- Dry porcini mushrooms - 1 handful
- Carrots - 200 gr.
- Onions - ½ pcs.
- Salt, dill, bay leaf - to taste
Preparation:
Wash the mushrooms and soak them in water for 20 minutes. After that, we wash them again. Peel and wash onions, carrots and potatoes. Cut the potatoes into medium-sized cubes, grate the carrots on a coarse grater, and finely chop the onion.
Place butter, mushrooms, onions and carrots in a multicooker bowl. Select the “Frying” mode and cook for 3-5 minutes. After this time, add beans, potatoes and water to the slow cooker. Now you should select the “Soup” mode and set the time to 1 hour 30 minutes. About 10 minutes before the end of cooking, add dill, salt and bay leaf to the soup. Bon appetit!
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, in dry form, mushrooms perfectly retain all proteins and minerals, and they are more convenient to store. Before cooking, dry mushrooms need to be soaked to swell. This can be done in two ways: pour cold water for a couple of hours or pour boiling water for half an hour. If time allows, 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 them in the morning. Another way is to soak it in warm milk, but then you have to pour out the milk.
Before soaking, mushrooms should be washed under running water, as contaminants could remain on them: soil, sand, needles, etc. even if you are going to use salted or pickled mushrooms for cooking, for example, if you are preparing solyanka, then 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 seasoning soups with cereals or pasta. You can combine mushrooms and meat or mushrooms and chicken.
If you want a delicious soup, but somehow you’ve become bored with everything, cook dried mushroom soup. It’s good if you managed to stock up on them in the fall. If not, you can buy it at the supermarket. This stew is best eaten freshly prepared, so we’ll 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 this, strain the water into a pan filled with water and put the mushrooms there. It is better to put it in cold water, so the broth will be more saturated. Cooking time is about an hour, after boiling, reduce the heat. Meanwhile, peel the potatoes, carrots and onions. Cut the potatoes into cubes or strips, as you like, and cut the onions and carrots into small cubes.
If you are fasting, then frying can be done in sunflower or olive oil, but if not, then add a piece of butter to the vegetable oil, then the frying will be tastier and more aromatic. In the meantime, our broth is ready. We take out the mushrooms with a slotted spoon, cut them into small pieces and send them back, add the potatoes and fry them. Add a couple of bay leaves and a few black peppercorns. You can use other spices, but the mushroom soup itself is so flavorful that you can do without them. Place sour cream and fresh herbs on a plate. Such dried porcini mushroom soup will come out the most delicious, and its broth will be light.
Dried white mushroom soup Can be cooked with pasta.
We will need 50g of dried white mushrooms, 500g of potatoes, 1 onion, 1 carrot, a glass of noodles or stars, vegetable oil for frying, butter 5-10g, salt and spices to taste.
If you want, you can make this soup with chicken broth. In order to cook the chicken and pre-soaked mushrooms separately, the same amount of time will be required, then mix the broths. But mushrooms alone will be enough. For a three-liter pan, take 50g of porcini mushrooms. Soak them in advance with cold water or hot water for half an hour. Chop the mushrooms, add the 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.
Sauté onions and carrots in vegetable oil until soft. If you are not fasting, add a piece of butter to the fry. This will improve the taste of the soup. Add potatoes to the broth, bring to a boil, skim off the foam, add spices. After 10-15 minutes, add the pasta filling and add the frying. The cooking time for pasta depends on its quality; it is desirable that it be of high quality, otherwise it will melt into mush. You only need to cook them for a short time, until half cooked, because they will still soften in the hot broth. You can make this soup with homemade noodles, it will be even tastier. Potatoes are optional in the recipe; you can omit them by doubling the amount of pasta.
Dried mushroom soup recipe
Solyanka is excellent with mushroom broth. Moreover, there are many ways to prepare this dish.
1. Lenten solyanka 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 tbsp capers, 3 tbsp. spoons of olives, bay leaf, black peppercorns, salt.
Soak washed dried mushrooms overnight. In the morning we take them out of the water, filter it, and put the mushrooms in it to boil. If desired, we clean the champignons (if the mushrooms are young and clean, you don’t have to do this), trim the stems a little and cut them into slices of arbitrary thickness. Cut the onions and carrots into strips. Saute the chopped onion in vegetable oil, then add mushrooms and carrots to it. Fry until carrots are ready. Peel the pickles and remove seeds, cut into strips and simmer in a small bowl with added brine. If the brine is very salty, dilute it with boiled water. Remove the boiled mushrooms from the broth and cut into small pieces. Bring the volume of the mushroom broth to 1.5 liters, add boiled mushrooms and champignons and cucumber fried with carrots and onions. Cook for about 15 minutes, then add the capers and olives and cook for another five minutes. This recipe does not use potatoes, but you can add them if you wish. Solyanka is served with sour cream, regular or lean, and fresh finely chopped herbs.
2. Solyanka with dried mushrooms and tomato dressing.
We will need
50 g of dried mushrooms, a glass of salted mushrooms, 2 pickled cucumbers, 0.6 kg of potatoes, 1 onion, 1 carrot, 1-2 tbsp. spoons of tomato paste, salt, pepper and other spices to taste, vegetable oil for frying, lemon, olives or black olives.
Soak the mushrooms, then cook until tender. We use the strained water in which they were soaked, bringing the volume to 2.5 liters. Take out the finished mushrooms and cut them into strips. Peel onions, potatoes and carrots.
Cut the potatoes into cubes and drop them into the broth. Put in a bay leaf. Cut the onions and carrots into strips and sauté in vegetable oil until soft. Add tomato paste and broth, stir. Place it 10-15 minutes after adding the potatoes. We wash the salted mushrooms and chop them finely. If necessary, peel the cucumbers, cut into strips and simmer in a small amount of brine. Add cucumber and salted mushrooms to the broth. Salt and pepper. Lemon and olives can be added when serving, or you can add them directly to the hodgepodge and boil for a minute. Serve with fresh herbs and sour cream or lean mayonnaise.
Prepare dried mushroom soup, as we see, it is not difficult. To diversify the menu, let's prepare rassolnik. 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 peppercorns 3- 4 things. We soak the mushrooms in the evening, and in the morning we cook them in the same water, straining it through a sieve with a napkin placed on it. At the same time as the mushrooms, let the chicken cook.
Remove the finished mushrooms and cut into strips. Remove the quarters, trim and cut the chicken into pieces. Mix chicken broth and mushroom broth, you should get a volume of about 2.5 liters. Add mushrooms to the broth and put on fire. Rassolnik is usually prepared with rice or pearl barley. But it tastes much better with pearl barley, but it takes longer to cook. You can soak the cereal overnight and let it cook in the morning. In total, it takes about 40 minutes until it’s ready.
Or you can use this option to make it faster. In a separate bowl, pour half a glass of barley with 1.5 cups of boiling water and cook for 7 minutes, after which we drain the cereal in a colander, and then put it in a pan with broth. Let the pearl barley cook, and we will peel the potatoes, chop the onions and grate the carrots on a coarse grater. Peel the pickled cucumbers and, if the seeds are large, remove the seeds. Shred them into strips and simmer with a small amount of brine. After 15 minutes from the start of cooking the cereal, add the chopped potatoes into the broth. When the broth boils again, skim off the foam and add chopped chicken to the pan. All that remains is to add bay leaf, 3-4 black peppercorns and other spices to taste. After 15 minutes, add pickles and salt. When the potatoes are cooked, the soup is ready. Greens can be placed on plates when serving. Or you can pour it into boiling broth and let it boil for literally half a minute. One cucumber can be replaced with a couple of salted mushrooms, if you have them.
When we cook dried mushroom soup, then you need to keep in mind that 50 g of dried mushrooms is approximately a 250 ml glass, which is equivalent to approximately 300-350 g of fresh mushrooms. For a three-liter pan, 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 for the recipe. If you use fresh or frozen champignons for soup, it is better to lightly fry them with the addition of butter. It’s very good to add at least a spoonful of powder from dried porcini mushrooms crushed in a blender to the broth; the soup will turn out much more flavorful.
All the soups we reviewed are regular soups. They are characteristic of our national cuisine. Another way make dried mushroom soup c is a cream soup or puree soup. These dishes came to us from the West, but they help diversify the menu and have a delicate texture and pleasant taste.
Let's cook dried mushroom puree soup with melted cheese. We will need the following products:
Dry white mushrooms 50g
Potatoes 700g
Processed soft cheese 400g
Carrots 1 piece about 100 g
Let's cook soup - puree of dried mushrooms with melted cheese. We will need the following products:
Dry white mushrooms 50g
Potatoes 700g
Processed soft cheese 400g
Carrots 1 piece about 100 g
Leek 1 large stalk 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 soaking water, bring its volume to 2.5-2.7 liters and let the mushrooms cook. This will take about 40 minutes. Meanwhile, peel the potatoes and carrots. Cut the potatoes into cubes, carrots into strips or circles, leeks into rings. Add the chopped vegetables to the broth and cook until the potatoes are ready. Grind the contents of the pan with a blender. To avoid splashing the entire kitchen, take a larger pan than necessary. After this, add cheese, pepper, bay leaf and salt if necessary. Bring the soup to a boil, cook for about 5 minutes and remove from heat.
Cream soup of dried mushrooms
To prepare the cream soup, take half a kilo of fresh champignons and a handful (30-40g) of dried white mushrooms. We will also need for cooking three glasses of chicken broth, 3 tbsp. spoons of flour, 150g of heavy cream, a clove of garlic, salt, spices: dried oregano, ground nutmeg, ground black pepper.
Pour a small amount of boiling water over the dry mushrooms and let them sit for half an hour, then remove the mushrooms and strain the liquid. Chop both champignons and white ones and fry in butter over medium heat for about 10 minutes. Dry the flour in a dry frying pan until creamy and add a spoonful of butter and mix. Place the mushrooms, flour diluted with broth into the pan, add the remaining hot broth, mushroom infusion and add an unpeeled clove of garlic and a pinch of spices.
Bring to a boil, add salt and cook for 10 minutes. After this, remove the garlic and grind the soup in a blender. It’s better to take a little more pan than you need so as not to splash 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 follow the recipe. This soup goes well with croutons instead of bread.
Dear friends, I admit honestly, I have never prepared soup using dry porcini mushrooms before. And as an experienced cook, the recipe for such a soup has haunted me for a long time, and many times I went through options on how to prepare this first course in such a way as to highlight the taste of porcini mushrooms and end up with a delicious dish.
I immediately rejected the option with vermicelli or pearl barley - for noble porcini mushrooms this is too simple a combination, and I wanted a brighter, rich and interesting taste so that all the ingredients would be harmoniously combined with each other.
In the end, I decided to make a soup with dry porcini mushrooms with potatoes, onions and carrots and add some bright notes with garlic, parsley and parmesan. And you know, I was very pleased with the result of my experiments: the mushroom soup turned out very tasty and aromatic, and all the ingredients merged into one common symphony of amazing taste.
Ingredients needed
- 80 gr. dry porcini mushrooms
- 300 gr. potatoes
- 1 small carrot
- 1 small onion
- 50 gr. butter
- 3-4 tbsp. l. olive oil
- 2.5 liters of water
To submit:
- parsley
- garlic
- hard cheese
Step-by-step preparation
First of all, let's deal with dried porcini mushrooms: mushrooms are not washed before drying, so you need to pour cold water over the dried porcini mushrooms, rinse well, and drain the dirty water. Next, fill the dried porcini mushrooms with cold drinking water (about 500 ml of water) and leave for 2-3 hours. For the recipe, I used chopped dried mushrooms, so they get soggy quickly. If you have whole mushrooms, then you need to soak them for at least 6 hours.
While our porcini mushrooms are soaking, let's prepare the remaining ingredients for our mushroom soup from dried porcini mushrooms. Cut onions and carrots into cubes.
Peel the potatoes and cut them into small pieces.
Melt the butter in a thick-bottomed saucepan and add olive oil. Pour the onions and carrots into the pan and fry over medium heat until the vegetables are soft.
Next add the potatoes and mix as well.
Pour the water in which we soaked the mushrooms into the pan, and also add cold water to make the soup the thickness we need. At this stage, you can add salt and pepper to the soup.
What can I add?
In the meantime, let's prepare the ingredients for serving our soup: finely chop the parsley, pass the garlic through a press, and grate the hard cheese on the finest grater.
