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 from dried mushrooms They don't differ in many ways. 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 - egg capsules were marinated separately for special occasions, the greenbushes went to be salted. 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 makes mushroom soup soft creamy taste, but also replenishes 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 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.
Like this from dry mushrooms and simple products you can prepare a truly magical mushroom soup, the smell of which cannot be confused with anything else.
Time: 1 hour soaking, 1.5 hours cooking
Difficulty: medium
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.
- Mushroom soup pour into plates, flavoring 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 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.
Bon appetit! If you have any questions, ask, I will definitely help.
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 fascinating stories 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 a rich taste and 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.
Often dried mushrooms 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 preserve everything beneficial features, 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 Forest mushrooms, but, of course, noble mushrooms are best suited for drying. And the best of the best - the kings of drying - are white. The porcini mushroom is 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. On vegetable oil Roasting vegetables is healthier, but the creamy flavor pairs really 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 sauté 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 OK, 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.
Mushroom soups are especially appreciated by gourmets. Due to the fact that they are prepared for future use, you can enjoy the first hot dish even in the winter. Let's learn the subtleties and recipes on how to make dried mushroom soup.
Recipe contents:
The easiest way to prepare mushrooms for future use is to dry them. Everything is preserved in the dried product useful material and most importantly, amazing aroma. It is because of the smell that it is better to cook mushroom stews not from fresh or frozen fruits, but from dried ones. Suitable for soup different types edible mushrooms: boletus, chanterelle, boletus, but the undisputed favorite is White mushroom.
Our menu must include first courses. Therefore, we reveal all the secrets of a magnificent mushroom soup made from dried mushrooms. How to choose ingredients, what to consider, subtleties of preparation and recipes... Let's not miss a single detail.
- When purchasing, choose good mushrooms. Their sure signs: thickness is about 5 mm. If the mushroom is too thin and crumbles when broken, then it will fall apart in the broth and give the soup an unappetizing cloudiness.
- A well-dried mushroom breaks and bends at the same time.
- The mushroom stretches and cannot break; it is not completely dried. In the stew the product will be rubbery and slimy.
- If the mushroom cracks, it means it is overdried and the broth will taste bitter.
- To soften the taste of the soup, add delicate notes to it. At the end of cooking, add crushed processed cheese with a creamy or mushroom flavor.
- Dried mushroom soups can be prepared with the addition of fresh, frozen or pickled fruits.
- The most common spices are pepper and bay leaf. Other spices will overpower the strong mushroom flavor.
- Adding crushed processed cheese with a mushroom or creamy flavor or sour cream to the soup at the end of cooking will soften the taste.
- Store dried mushrooms in a paper bag, cardboard box, or glass jar in a dry room. The dried fruits can be kept whole or in the form of mushroom powder ground in a blender.
- Before cooking, pre-soak dried mushrooms in hot water for 30 minutes or cold water for 1.5 hours.
- Use the water in which the mushrooms were soaked for soup. It is filtered through filtration (fine sieve or gauze) and poured into a cooking pan so that no sediment gets in.
The classic recipe for mushroom soup is very easy to prepare, and the taste is rich and bright. The recipe provides a minimum set of products, because... the dish is so self-sufficient that it does not require additional enhancements of smell and taste.
- Calorie content per 100 g - 39.5 kcal.
- Number of servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Dried white mushrooms - 100 g
- Onions - 1 pc.
- Vegetable oil - 2 tbsp.
- Carrots - 1 pc.
- Potatoes - 5 pcs.
- Salt - 1 tsp. or to taste
- Flour - 1 tbsp.
Step-by-step preparation classic recipe dried mushroom soup:
- Pour boiling water over the mushrooms until they swell.
- After half an hour, use a slotted spoon to catch them and rinse them under running water, and strain the mushroom infusion through cheesecloth.
- Pour the mushroom infusion into a saucepan and add water, bringing the volume of liquid to 3 liters.
- Chop large mushrooms, leave small ones whole. Place them in a saucepan and cook for about 40 minutes until they sink to the bottom.
- During this time, saute the onion cut into half rings and grated carrots in vegetable oil. Add flour to the roast, stir and cook for 3 minutes.
- When the mushrooms are ready, place the diced potatoes and fried onions and carrots into the pan. Cook for 10 minutes.
- Leave the finished mushroom soup made from dried porcini mushrooms to steep for 10 minutes and serve with herbs and sour cream.
Wondering how to make dried mushroom soup? The step by step recipe will help you cook a dish in a new way. Take note of this wonderful idea and enjoy a hot first course on fasting days.
Ingredients:
- Dry mushrooms - 40 g
- Potatoes - 300 g
- Water - 1 liter
- Vegetable oil - 1 tbsp.
- Salt - to taste
Step-by-step preparation of lean potato cream soup from dried mushrooms:
- Soak dried mushrooms an hour before cooking. Afterwards, catch the mushrooms and fry them in a frying pan in vegetable oil.
- Drain the water in which the mushrooms were soaked through double-folded gauze to remove sediment.
- Place into a saucepan fried mushrooms, pour mushroom broth over them and cook for half an hour.
- During this time, peel the potatoes, cut them and boil them with salt. Afterwards, catch the potatoes and mash them with a potato masher or chop them with a blender.
- Place the potato mixture and potato broth in a saucepan with mushrooms. Stir until the ingredients are evenly dissolved.
- Season with salt, boil and serve.
Creamy dried mushroom soup is cooked with the addition of fresh cream. Mushrooms and cream in one broth create amazing flavor. This soup goes well with croutons smeared with crushed garlic.
Ingredients:
- Dried mushrooms - 200 g
- Milk - 1.5 l
- Champignons - 300 g
- Butter - 100 g
- Onions 3 pcs.
- Flour - 3 tbsp.
- Salt - 1 tsp.
- Black ground pepper- pinch
Step-by-step preparation of creamy dried mushroom soup:
- Soak dried mushrooms in a glass of boiling water.
- Wash the champignons and cut into thin slices.
- Peel the onion, chop it and sauté in a frying pan in butter until golden.
- Add chopped champignons and soaked dried mushrooms to the onions. Continue frying for 10 minutes, add flour and cook, stirring for 2 minutes.
- Pour the strained mushroom infusion and milk into the pan. Boil and lower the mushroom mixture. Reduce heat to low and cook, stirring occasionally.
Light mushroom soup made from dried mushrooms in a slow cooker has an extraordinary aroma and great benefit. Thanks to the electronic kitchen assistant, the multicooker, preparing soup will be much faster than cooking it on the stove.
Ingredients:
- Dried mushrooms - 50 g
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Flour - 2 tbsp.
- Bay leaf - 1 pc.
- Butter - for frying
- Salt - 1 tsp. or to taste
Step-by-step preparation of dried porcini mushroom soup in a slow cooker:
- Cover dried mushrooms with water and leave for an hour. Then chop finely.
- Chop the onions and carrots and fry them in butter in a slow cooker in the “baking” mode.
- Meanwhile, in a clean and dry frying pan, lightly fry the flour until golden brown and add to the slow cooker with the vegetables.
- Peel the potatoes, wash them, cut them into cubes and place in a bowl. Add mushrooms and bay leaf. Season with salt, add water, close the multicooker with a lid, set the “stew” mode and leave the soup for 1.5 hours until the signal.
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 cook dried mushroom soup, which can rightfully be considered one of the most delicious and aromatic first courses. It’s simply impossible to resist this alluring, delicious smell, you must agree! Dried mushroom soup will be appreciated by people who watch their figure or adhere to a healthy diet, because this dish turns out to be dietary and very healthy.
Mushrooms are a unique product, rich in protein, which in its nutritional value is 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 that dried mushrooms retain all the beneficial properties of 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 of 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 when 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 for pre-processing 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 in vegetable oil for 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 a glass of warm water over the mushrooms 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 the pearl barley reaches the desired degree of softness.
Ingredients:
100 g dried mushrooms,
4-5 potatoes,
1 carrot,
200 ml 20% cream,
salt and spices to taste,
parsley,
croutons or croutons for serving.
Preparation:
Boil 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.
Dried boletus soup with rice
Ingredients:
100 g dried mushrooms,
50 g rice,
3-4 potatoes,
1 onion,
1-2 carrots,
vegetable oil,
salt to taste,
parsley.
Preparation:
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 cooked. Add salt and pepper to taste. Cook for 1 hour in “Soup” mode. Ready dish sprinkle 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 are soft, add the fried carrots and melted 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!
