Home Bakery How to cook soup from dry soup. Mushroom soup made from dry mushrooms. How to cook dried mushroom soup in a slow cooker

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How to cook soup from dry soup. Mushroom soup made from dry mushrooms. How to cook dried mushroom soup in a slow cooker

Mushroom soup- a frequent treat on the Russian table. Of course, in the summer every good housewife makes preparations from healthy and tasty mushrooms. Often, mushroom soup in winter is a delicious reminder of the fragrant summer. But many housewives admit that from dried mushrooms The soup turns out much richer and richer. That is why, even in summer, dried mushrooms are not used for mushroom soup. If you prepare this soup correctly, you can literally amaze your guests with your culinary masterpiece. Besides, mushroom soup is not only crazy tasty dish, its preparation does not take much time and effort.

Classic mushroom soup recipe

Each housewife has her own recipe for a unique mushroom soup. However there is a traditional dish, which has a classic recipe. Subsequently, it can be changed, depending on taste and preferences.

Porcini mushrooms make a light soup. But for mushroom soup, boletuses and boletuses are most often used - they give a good fat and a dark, rich color.
A good handful of mushrooms should be thoroughly washed and soaked in boiling water for 1.5-2 hours. This will make the mushrooms soft and pliable.
At this time you need to prepare the vegetables. Chop the onion, grate a large carrot, finely chop half a frozen bell pepper(you can do without it). Pour vegetable oil into a frying pan and fry the vegetables in it over low heat. Instead of vegetable oil, you can use butter - it will give the soup a more subtle taste and mild aroma. Fry the vegetables until golden brown and soft.
Prepare the potatoes in advance. 2-3 medium-sized potatoes need to be peeled and cut into 1-1.5 cm cubes.
Mushrooms need to be removed from the water and cut into small pieces. You should not grind the mushroom too much - it should be felt on your teeth, and not turn into porridge.
It's time to put a pot of water on the fire. If you have it ready meat broth- use it. The soup will be more rich and satisfying. If you want to prepare dietary mushroom soup, just use water.
Some housewives add mushrooms to a pan with the water in which they were infused. In this case, the color of the broth will be dark. If you want to prepare a light, clear soup, add only clean water, without using the one in which the mushrooms have settled.
Bring the mushrooms to a boil and reduce heat. After 30 minutes, when you feel obvious mushroom taste and aroma, add potatoes to the broth.
When the potatoes are cooked, add the fried vegetables to the broth and cook for about 20 minutes.
Season the broth 5 minutes before it’s ready. Mandatory spices include salt, peppercorns or ground pepper. To taste, you can add basil, sage, suneli hops. Be careful with bay leaves—too much will overpower the flavor of the mushrooms. In general, mushroom soup should be seasoned with caution. If the mushrooms are good, such a dish does not require anything other than pepper and salt.

You can serve mushroom soup with herbs - dill, green onions, parsley, cilantro. In addition, you need to put a spoonful of sour cream, kefir or yogurt on each plate. Fermented milk product gives mushroom soup a special deep taste.

If you like thicker soups, add a handful of thin noodles or a little separately cooked barley to the broth five minutes before readiness. You can add thickness to the soup using wheat flour. Add a couple of spoonfuls to the pan with the vegetables to make the soup a little cloudy and creamy.

This is a recipe for dietary mushroom soup that will appeal not only to you, but also to your children. To prepare it you will need chicken or parts thereof. Do not use chicken breasts– they are very lean and will not give enough richness to the broth.

Cover the chicken with water and bring to a boil. If you want to receive dietary dish, drain the first water, cook the broth in the second water. Separately, boil the porcini mushrooms in a small bowl until tender. In a frying pan, fry finely grated carrots and chopped onions. Remove the chicken and cut it into small pieces. After this, return the pieces back to the broth, add the chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes so that all ingredients are saturated with each other. Add salt and pepper to the soup. The dish turned out to be so light that it can be offered to a sick person without fear. At the same time, the soup turns out to be quite satisfying due to the large amount of protein contained in meat and mushrooms.

Mushroom solyanka

We will prepare Solyanka from champignons or porcini mushrooms. They need to be washed and put in a pan. Pour water over the mushrooms and let them boil. For flavor, add a whole onion to the pan. Separately in a frying pan you need to fry the onion with tomato paste. When the mushrooms are cooked, drain the water and cut the mushrooms into small pieces. In a pan with pre-prepared meat broth you need to put mushrooms, tomato onions, finely chopped pickled cucumbers without skin, and small capers. Cook all ingredients for about 30 minutes until thoroughly soaked. Don't forget to season the solyanka with salt, pepper and bay leaf. When serving, the soup is garnished with parsley, a slice of lemon, a couple of olives and a spoonful of sour cream are added to each bowl.

Lenten mushroom soup with beans

This soup is good to eat during fasting. Beans and mushrooms have a lot of protein, so these products can easily replace meat. To prepare this dish, you need to soak the beans overnight in advance, and boil them in the morning until tender. In a thick-bottomed saucepan, fry finely chopped onion, grated carrots and thin slices of celery. When the vegetables become soft, add dried mushrooms. After 10-20 minutes, pour water into the pan and leave to cook for about an hour. Then add potatoes to the soup. When the potatoes are cooked, add the prepared beans, salt and spices. Garnish the soup with finely chopped dill.

In a small cauldron or thick-bottomed pan, fry finely chopped pieces of pork (about 300 grams). You can use other meat, but then the soup will not be as satisfying and rich. Add chopped onions and just a little carrots to the meat. Pour water over the fried meat and vegetables and let it boil. After boiling, remove the foam from the broth. Cook the broth for about two hours until the meat becomes very soft. Soak the chanterelles in boiling water a couple of hours in advance. Drain the mushrooms in a colander and chop them. When the meat is ready, add mushrooms to the cauldron. Cook them until fully cooked. Five minutes before the end of cooking, season the soup with spices, add a little melted cheese and a handful oatmeal. Mushroom stew with meat turns out incredibly appetizing and aromatic. Oatmeal gives the soup thickness, and melted cheese has a special languid aroma.

Pea soup with champignons

Fry pieces of meat in a frying pan, add chopped onions and grated carrots. For beauty, you can add grated tomato. Transfer the contents of the pan to a saucepan of boiling water. Add peas to the boiling broth, and when they are half ready, add the chopped and washed dried champignons. 15 minutes before cooking, you can add potatoes - if desired. Season the soup with bay leaf, salt and ground black pepper. This hearty and tasty dish will decorate any table.

Mushroom soup with eggs

This unusual recipe mushroom soup will certainly please your taste if you are tired of traditional recipes preparing this dish. For such a delicacy, we need a rich meat broth, three eggs, wine, spices and mushrooms (porcini mushrooms are best suited for this recipe). You need to add washed and cut mushrooms into several slices into the meat broth and let them cook well. When the mushrooms become soft, add to the broth dessert spoon wine and a teaspoon of salt. Don't forget about salt and pepper. You need to add a little more pepper than usual. Beat the eggs separately and add them in a thin stream to the boiling broth. This soup is served with sour cream and herbs. Wine gives the dish a special tartness, and sugar and salt make the taste unusual.

Mushroom soups are a real treasure trove of Russian cuisine. Recipes can be changed by adding cereals, pasta, different vegetables and spices. One thing that remains constant is the deep flavor of the rich mushroom broth. Make dried mushroom soup to add variety to your winter diet!

Video: how to soak dry mushrooms for mushroom soup

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 in half an hour the 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.

Depending on other ingredients, the calorie content of the finished 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 Print

Soak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.

Peel the potatoes, cut into small pieces and place in 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 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.;
onions – 2 heads;
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 cook, 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!

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

Classic recipe

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

Ingredients

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

Preparation

Rinse the mushrooms and pour 250 ml of boiling water over them. Leave to infuse for 25 minutes. Do not throw out the water for soaking the mushrooms: it will be used when cooking the soup.
Prepare the dressing. Melt butter in a frying pan and fry finely chopped onion and coarsely grated carrots. 2 minutes before readiness, add flour to the vegetable mixture and stir.
Boil 1.5 liters of water in a saucepan. Cut the swollen mushrooms into medium slices and place them in boiling water. Add the water left after soaking, after straining it to get rid of small debris.
Cut the potatoes into cubes and after 20 minutes place them in the pan.
After 10 minutes, add vegetable dressing, salt, pepper, and bay leaf to the soup. Continue cooking for another 8 minutes.
The finished dish needs to sit for at least an hour.

Chowder “Mushroom Kingdom”

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

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

Ingredients

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

Preparation

Pour 300 ml of boiling water over all types of dried mushrooms and leave for 25 minutes to infuse.
Finely chop the onion and grate the carrots on a medium grater. Heat a mixture of vegetable and butter in a frying pan and fry in it vegetable mixture until golden brown. Add sour cream and simmer the dressing under the lid for 2 minutes.
Boil the water. Add soaked mushrooms to it along with the strained infusion, sliced potatoes and cook for 15 minutes.
At this time, you should prepare other types of mushrooms (fresh, pickled and salted). Cut them into large slices.
Add the remaining ingredients to the pan: mushrooms, frying, salt, spices, herbs. Continue cooking for another 3 minutes.
The recipe allows you to serve ready soup without any additional refilling.

Creamy soup

Thanks to the combination of dried mushrooms and cream, the recipe helps to reveal the natural mushroom flavor without artificial flavor enhancers and a lot of spices.

Ready dish It will be even tastier if served with toasted croutons brushed with garlic.

Ingredients

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

Preparation

Rinse the mushrooms thoroughly and pour 250 ml of boiling water for an hour. Do not pour out the infusion.
Boil potatoes, cut into large random pieces, in 500 ml of salted water.
Make the dressing (it's best to cook it directly in the soup pot). Fry finely chopped onion in half the prepared portion of oil, add carrots cut into rings and leave to simmer for 15 minutes.
Place the second portion of oil, soaked mushrooms, cut into slices into the pan and fry this mass for 7 minutes.
Grind the cooled boiled potatoes in a blender. Pour cream and mushroom infusion into the puree. You should get a mass that resembles kefir in consistency.
Mashed potatoes add to vegetable and mushroom mixture. Using a whisk, stir the ingredients to break up any lumps. Place the pan over low heat and continue to cook the soup for 5 minutes, stirring continuously.
Turn off the stove and leave the dish covered for at least 30 minutes.

Provençal soup

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

Ingredients

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

Preparation

Soak a handful of dried mushrooms in 250 ml of boiling water. Leave for 30 minutes.
Fill in hot water frozen peas and beans. Leave covered for 15 minutes. Set to cook white beans for 30 minutes.
Fry chopped onion, garlic, celery, as well as diced carrots and zucchini in vegetable oil, add thyme and bay leaf. After 10 minutes, mix the vegetables with sugar and tomato paste. Fry for 10 minutes.
Place finely chopped swollen mushrooms, their infusion, white and green beans, green peas, fried vegetables, salt. Boil the soup for 15 minutes.
Next, prepare the sauce: grind parsley, cilantro, and basil in a blender. The recipe can be modified by replacing the dominant basil with oregano or dill. Add olive oil in a thin stream to the herb mixture and add salt.
When serving the soup, add sauce to the bowl to taste.

You can soften the taste of mushroom soup and give it delicate notes if you add grated mushrooms at the end of cooking. processed cheese. Soaking dried mushrooms not in water, but in fresh milk will help enhance the unique aroma of the dish. Including boletus or boletus in the recipe instead of boletus can give the broth a black tint, but taste qualities it won't have any effect. To make the aroma of the dish more intense and acquire the taste of real forest mushrooms, do not use too young or overripe mushrooms. The soup recipe can be simplified by using dried mushroom powder. To do this, they should be crushed in a blender to the required state. Soup with mushroom powder will cook much faster, while maintaining a pleasant aroma, rich taste and all the useful elements.

Mushroom soups prepared with wild mushrooms are a real luxury, especially for those who live far from wooded areas - so to speak, “in the world of champignons and oyster mushrooms.” Therefore, when a few aromatic dried mushrooms appear in the house, you want to prepare a dish that will reveal their forest soul as much as possible and fill the house with the strong and mysterious smell of nature.

Mushroom soup made from dried mushrooms is a simple dish, but very cozy, homemade, satisfying; it is ideal for the cold season, because it turns out rich and thick. Other ingredients for dried mushroom soup can be found in every home - the usual set: potatoes, onions, carrots, a handful of pearl barley, butter, spices, and also a little flour “for richness.”

The soup, as suggested in the recipe, can be made entirely from wild mushrooms. In this case, it will turn out incredibly fragrant. If you have very few mushrooms, take the usual champignons as a basis, and Forest mushrooms use as a spice, a kind of flavoring, to make the taste richer and more intense.

Cooking time: about 1.5 hours
Yield of finished product: 2 liters

Ingredients

dried forest mushrooms 40 grams
potatoes 3 tubers
2 small onions or 1 large head
1 medium carrot
pearl barley 70 grams
heavy cream 1 tbsp. spoon
butter 20 grams
wheat flour 1 tbsp. spoon
salt, pepper, Italian or Provencal herbs taste
greens for serving

Preparation

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First, rinse the mushrooms thoroughly to remove any sand. Then pour about a liter of hot water over the mushrooms. Thanks to the high temperature of the water, the mushrooms will only need about 30 minutes to soak.

Meanwhile, pour water into the pan to half the volume, put it on the fire and add the pearl barley there, after rinsing it in water.

When the pearl barley is half ready, proceed with further preparation.

Squeeze the mushrooms from the water and pour the broth into a saucepan with pearl barley.

Coarsely chop the mushrooms themselves and place them in a saucepan.

Peel and dice the potatoes. Add it to the soup.

Cut the onion and carrots into small pieces.

Grind the vegetables in a blender - this will make the stew more homogeneous and the taste will be richer.

Melt the butter in a frying pan and fry the chopped vegetables. By the way, butter is best suited for preparing dishes with mushrooms, because they go together so well!

Cook vegetables, stirring, until soft. Add flour and stir.

Add cream to the fry.

Add the roast to the soup and stir. Season the stew with spices to taste.

Cook the dish until the potatoes are soft.
Serve the fragrant mushroom soup with dried mushrooms hot, adding fresh herbs and small croutons. Bon appetit!

Aromatic soup with dried mushrooms can be prepared at any season. When dried, they retain everything useful material, their aroma intensifies. Dried mushrooms are natural antidepressants; they stimulate brain function, relieve inflammation and pain. In addition, they remove harmful substances from the body, as they are a natural sorbent.

When choosing dried mushrooms, make sure that they are dry, without wet spots, and that they should not have burnt areas. They should be light and have a characteristic smell.

Attention! If you dry mushrooms yourself, please note that it is not recommended to dry chanterelles, honey mushrooms and milk mushrooms, because they will add not only aroma to the dish, but also bitterness. It is better to salt, freeze or pickle them for the winter.

You can use almost any mushrooms for soup, but the most delicious and aromatic ones are white ones. When preparing porcini mushroom soup, omit spices. Add only salt and black pepper, maximum bay leaf. Other spices will not improve the taste of the dish, but will only interrupt the aroma. To prepare the cream soup, dried mushrooms add champignons.

Important! Dried mushrooms have a very rich, even aggressive taste. If you are preparing mushroom soup for the first time, it is better to add fewer mushrooms than to overdo it. Optimal proportion: a handful of mushrooms per large pot of soup.

Dried mushrooms should be stored in a paper bag or cardboard box. Avoid high indoor humidity. Mushrooms can be stored either whole or in powder form. To do this, grind them in a blender.

Mushroom powder soup is more flavorful, especially if you chop the porcini mushrooms. In addition, it is easier to prepare: ground mushrooms are added to the soup 5 minutes before turning off. And that’s it: the soup with a rich mushroom aroma is ready.

How to properly cook dried mushrooms

Before cooking, soak dry mushrooms until they swell, i.e. will pick up moisture that has evaporated during drying. If you bought packaged mushrooms, follow the instructions for preparing them. If you don’t have instructions, then follow the general rules.

Dried mushrooms are tough and therefore require long soaking. It is optimal to fill them with cold water and leave them overnight so that they become as soft as possible. Although 3-4 hours of soaking is enough for most mushrooms. When dry mushrooms take up the required amount of water, they are used in the same way as fresh ones.

Read also: Bean soup with smoked meats – 8 hearty recipes

Boil them in the same water in which they were infused, after straining them. This will help get rid of sand and other debris. For straining, we use linen, cotton cloth or gauze folded in several layers.

Dilute the mushroom infusion with the required amount of plain water. If there is little time for preparation, pour hot water over the mushrooms and boil for 10-15 minutes. After time, rinse thoroughly with running water.

On a note! Try soaking mushrooms not in water, but in milk. Their taste will become more delicate.

Cook dried mushrooms for about 40 minutes. When cooking broth, remove the foam in the same way as when cooking meat. Readiness is easy to determine - the mushrooms sink to the bottom of the pan. To enhance the flavor, mushrooms can be fried before cooking. It tastes best to use butter or a mixture of butter and vegetable oil.

Be sure to steep the finished soup for 10-15 minutes. Most recipes go great with sour cream. It makes mushroom soup more tender and rich.

Simple soup with dry porcini mushrooms

Making soup using this simple and delicious recipe does not take much time and does not require culinary skills. It’s worth trying at least once: the aromatic soup with porcini mushrooms will become a frequent dish in your family.

30 g dried mushrooms;
1 onion;
5 medium-sized potatoes;
vegetable oil;
salt;
greens to taste;
sour cream.

Prepare the mushrooms: soak until softened, strain, rinse. Cut into small pieces and fry together with chopped onion in vegetable oil.

Strain the broth in which the mushrooms were infused. Add water, put on fire and bring to a boil. Peel the potatoes and cut them into medium cubes.

Add mushrooms and onions to the boiling soup, bring to a boil, skim off the foam if necessary. Add potatoes, salt and cook until tender. Let the soup brew. When serving, add sour cream to each plate and sprinkle with herbs.

Cream soup with dried mushrooms and cream

The creamy taste combined with the aroma of porcini mushrooms will not leave anyone indifferent. If desired, the cream can be replaced with full-fat milk, but with cream the yushka will turn out much tastier.

20 g dried porcini mushrooms;
2 medium size potatoes;
50 ml cream 30%;
parsley;
several fresh champignons;
salt and pepper to taste.

Soak the mushrooms, wash them, boil them, strain them and beat them in a blender with cream. Boil potatoes in mushroom infusion, cool and add to mushrooms with cream. Blend everything together with a blender until creamy, adding mushroom broth.

Serve with fresh champignons: Cut several mushrooms into slices and fry in butter. When serving, garnish with parsley and fried champignons.

Read also: Dried porcini mushroom soup – 5 recipes

Cream of mushroom soup with sour cream

The rich mushroom flavor in this recipe is achieved by using different mushrooms. Don't be afraid to use dried, fresh and frozen mushrooms in the same recipe. The cream soup turns out very tender and aromatic.

300 g mushrooms;
1 large onion;
1 liter of milk;
butter and vegetable oil for frying;
salt;
black pepper;
parsley;
sour cream;
toast.

We use a lot of mushrooms in this recipe because... There are no potatoes, pearl barley or other fillers in it. Both wild mushrooms and a mixture of wild mushrooms and porcini are suitable for this soup.

Soak dry mushrooms and rinse. Boil together with fresh and frozen mushrooms, strain. Then fry with onions in a mixture of butter and vegetable oil. Grind with a blender.

At the beginning of grinding, while the mushrooms are still large, set aside 5 spoons to put them in the finished soup. Continue beating the rest of the mixture, gradually adding milk and mushroom broth in small portions until smooth.

Transfer the resulting cream soup into a saucepan, add salt and pepper. If necessary, add more milk and mushroom broth, add the remaining pieces of mushrooms, and bring to a boil. Serve cream soup with croutons, sour cream and fresh parsley.

Dried mushroom soup with barley, cooked in a slow cooker

This barley soup recipe is ideal for busy housewives and those who don’t have time to stand at the stove for a long time. To cook in a multicooker, you need to prepare the cereal in advance, peel and chop the vegetables, start the multicooker and wait until the delicious aromatic soup is prepared.