When to salt dried mushroom soup. How to cook dry mushroom soup: ingredients, recipes, cooking tips. Assorted mushroom cream soup

When you love to cook, while delighting your loved ones, you don’t really think about what to cook for dinner. Usually, hostesses have a huge number of recipes in their arsenal - their own, mother's, grandmother's, neighbors, from girlfriends, and so on. Surely this list includes mushroom soup?

Absolutely! After all, mushrooms are our old friends. We use them as often as possible, cooking a lot with them. different dishes. It doesn’t even make sense to specify how useful they are. But in terms of protein content, they are unique. . Even dried ones, which we have today and are chosen as the main character.

It is no coincidence that mushrooms are called vegetable meat. . This is true, because here even a sheet is not enough to describe all their advantages. But we have not gathered here for this, therefore we will go to the kitchen and, armed with everything necessary, we will start cooking. Moreover, this process is not as complicated and not at all lengthy as it is commonly thought.

Products

• White mushrooms (dried) - 15 gr.
• Potatoes - 3-4 pcs.
• Onion (bulb) - 1 head
• Carrots - 1-2 pcs.
• Pasta - 100 gr.
• Garlic - 1-2 cloves
• Bay leaf and spices - optional
• Vegetable oil - 3-4 tbsp. l.
• Water - 2-3 glasses.

How to cook mushroom soup quickly and tasty - step by step instructions with photos

For some reason, many people avoid cooking from dried mushrooms. This is motivated by the only moment - the duration of cooking. But this is not at all true. You can track the time, and you will understand that the soup will be ready in just a matter of minutes. It is not known who came up with the idea that mushrooms should be soaked overnight! What will come out of them in the morning. Hard to imagine. So, fill them with ordinary cool water, covering them completely, and do other things, which will take about 10 minutes on the strength.

Step 1. Fill the mushrooms with water and let it brew for about 10 minutes

Roasting decorates any first dish. Sometimes the taste of borscht, for example, largely depends not only on the quality of vegetables or the type of meat, but on roasting - so that the tomato and other ingredients are selected correctly. In our today's case, the usual onion and carrot will act as frying. No need to be upset, because not everyone in your family likes these vegetables in the soup? You can just cut them into small pieces. And fry so that no one will notice their presence in the soup. Even if you plan with an ordinary thin straw.

Step 2. Finely chop the onion and carrot

As a rule, it is customary to put cereals in this type of soup. Everyone chooses his own. They even take buckwheat! But more often - rice or pearl barley. Let's change the tradition and take . No, we are not talking about vermicelli, and not about noodles - this is not the right moment. It must be spaghetti. And not thin and not thick, but medium in thickness. To make it convenient to eat later, and not chase them all over the plate, let's break them into several parts, I got 4 parts.

Step 3. Break the Spaghetti into Pieces

At this stage, it is already possible to put a pot with mushrooms filled with two or three glasses of water, put on gas. Bring to a boil, and it will quickly boil, and reduce the heat. Cover the pan with a lid and cook the mushrooms over low heat. At the same time, put a frying pan on the stove. After heating it, pour vegetable oil and heat it as much as possible. Pour onions and carrots and fry over low heat - so that they do not turn golden in any way, but so that the onion becomes transparent.

Step 4. Fry onions and carrots

Mushrooms and stir fry are getting ready. This process will take another 5 minutes. During this time, we need to have time to peel the potatoes and cut them. There is a tradition to cook without potatoes. Moreover, we have pasta in the recipe. But we still add potatoes to the pan, because the first course will be more satisfying, tastier, and more familiar. And the soup will be even thicker, especially if the specimens come across boiled and sugary. Cut into thin strips, but be careful not to overdo it.

Step 5. Peel and cut the potatoes

Well, here we are, almost at the end. In the soup, bringing it to a boil, send the chopped potatoes and broken spaghetti. Yes, yes, at the same time, because while we cook potatoes separately, then spaghetti, mushrooms will turn into gruel. While all this is languishing on a small fire under the lid, we will rub the garlic on a fine grater. Let's prepare a lavrushechka, if there is a desire, some spices. Two minutes before readiness, we will send roasting and garlic with bay fox and spices to the soup. Bring to a boil and turn off the gas. Pour into plates after 5 minutes. Incredibly tasty. And if you also put a spoonful of sour cream ...

Step 6. Mushroom soup is ready, we invite everyone to the table

How to make mushroom soup even tastier - some useful tips from the chef

• Soup can be salted. But only slightly.
• You can put a little flour in the frying - for the thickness of the soup, but this - if it were not pasta in soup.
• In the soup, you could chop a little tomato coarsely.
• If you have problems with the gastrointestinal tract, you can do without overcooking onions and carrots. It is enough just to simmer them in a small amount of water with the addition of oil.
• If you do not put any pasta or cereals in the soup, you need to cut more potatoes, but cut them into medium pieces.
• It is better to cook mushroom soup at one time - the next day it does not look so appetizing (potatoes turn black, etc.)
• Soup with fresh mushrooms is cooked almost like this, only mushrooms are fried together with carrots and onions, and then everything is boiled together with potatoes for several minutes.

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, the mushrooms do not lose beneficial features, keep all valuable chemical elements and a unique smell. Soup with the addition of such an ingredient reveals the aroma more strongly and is better absorbed by the body.

Classic recipe

This soup is prepared very quickly, but it turns out to be unusually 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.

Cooking

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

Chowder "Mushroom Kingdom"

Combination of mushrooms cooked in a different way: 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 can overpower the natural flavor of the soup. Such a 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 agarics, boletus, chanterelles, oil) - 100 g;
• fresh champignons - 80 g;
• salted or pickled mushrooms (milk mushrooms, honey mushrooms, mushrooms, volnushki) - 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.

Cooking

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

Creamy puree 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 meal It will be even tastier if served with dried croutons smeared with garlic.

Ingredients

• Dried mushrooms (preferably porcini) - 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.

Cooking

1. Rinse the mushrooms thoroughly and pour 250 ml of boiling water for an hour. Do not pour out the infusion.
2. Boil potatoes in 500 ml of salted water, cut into large arbitrary pieces.
3. Make the dressing (better to cook it directly in the soup pot). Fry the finely chopped onion in half of the prepared portion of the oil, add the carrots chopped into rings and leave to simmer for 15 minutes.
4. Dip the second portion of oil, soaked mushrooms, cut into slices into the pan and fry this mass for 7 minutes.
5. Grind the cooled boiled potatoes in a blender. Pour cream and mushroom infusion into puree. You should get a mass that resembles kefir in consistency.
6. Mashed potatoes add to mixture of vegetables and mushrooms. Use a whisk to stir the ingredients to break up any lumps. Place the saucepan over low heat and continue to simmer the soup for 5 minutes, stirring constantly.
7. After turning off the stove, leave the dish to infuse under the lid for at least 30 minutes.

provence soup

This recipe is suitable for those who prefer gourmet cuisine. The combination of various ingredients in such a dish creates a unique delicate aroma and taste, but does not interrupt 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 branches);
• 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).

Cooking

1. Soak a handful of dried mushrooms in 250 ml of boiling water. Insist 30 minutes.
2. Pour hot water frozen peas and beans. Leave covered for 15 minutes. Set to cook white beans for 30 minutes.
3. On the vegetable oil fry chopped onions, garlic, celery, and diced carrots and zucchini, add thyme and bay leaf. After 10 minutes, mix vegetables with sugar and tomato paste. Fry for 10 minutes.
4. In a pot of boiling water, dip the finely chopped swollen mushrooms, their infusion, porcini and green beans, green peas, roasted vegetables, salt. The soup must be cooked for 15 minutes.
5. Next, prepare the sauce: chop parsley, cilantro, basil in a blender. The recipe can be modified by replacing the dominant basil with oregano or dill. In a thin stream, add olive oil to the mixture of herbs, salt.
6. When serving soup, add sauce to taste to the plate.

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. To enhance the unique flavor of the dish, soak dried mushrooms not in water, but in fresh milk. The inclusion of boletus or boletus in the recipe instead of mushrooms can give the broth a black tint, but on taste qualities it won't affect it at all. To make the aroma of the dish more saturated and acquire the taste of real forest mushrooms, you do not need to 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 desired state. Soup with mushroom powder will cook much faster, while retaining a pleasant aroma, rich taste and all the useful elements.

Mushroom soup recipes

8-10

1 hour 30 minutes

30 kcal

5/5 (1)

Mushroom soup from dried porcini mushrooms - recipe

Necessary utensils:

• pan;
• deep bowl;
• colander;
• cutting board;
• wooden spoon or spatula;
• a spoon;
• ladle;
• pan;
• grater;
• whisk.

Ingredients

To prepare this dish, take

Choice of Ingredients

The main ingredient for our soup, of course, are dried porcini mushrooms, which make a rich, rich and very fragrant broth. You can use other types of mushrooms, but the most tasty soup obtained from dried porcini mushrooms.

Quality mushrooms should be

• Quite thick, about 5 mm thick: a thin mushroom crumbles, boils quickly, and a cloudy broth is obtained from such mushrooms.
• No streaks, spots, light yellow or flesh white.
• Such humidity at which it can slightly bend. Overdried mushrooms break under light load, and the broth will be bitter. And if the mushrooms are underdried, after cooking they will be slippery and “rubber”, which will worsen the taste of the finished dish.

All other ingredients must be fresh and of high quality, so buy products only from trusted places.

Step by step cooking mushroom soup

Stage 1: preparation of dried mushrooms and preparation of broth

Stage 2: frying the onion

Stage 3: making sour cream sauce

Stage 4: cooking mushroom soup

You can also add some small vermicelli, about 4-5 tbsp. l. along with onions and mushrooms. In this case, you will get a delicious mushroom soup made from dried mushrooms with vermicelli.

Video on how to cook soup with mushrooms or "mushroom soup"

After watching the video, you can see how to cook mushroom soup from dried porcini mushrooms, which you can pamper both your family and guests. This dish is quite original and very tasty.

Serving mushroom soup and other cooking options

The soup should be served hot. This dish is quite satisfying, so you do not need to supplement it with something else, except perhaps with bread. You can also add fresh, finely chopped greens - this will dilute the creamy flavor and give the soup even more freshness. This version of mushroom soup turns out to be quite liquid, so I advise you to try it for lovers of thick soups. One of the easiest options for preparing such a dish is considered to be the recipe of which you can find. Such soups can be prepared not only from dried porcini mushrooms - try it. They are the most common and affordable. With such mushrooms, the soup is also very tasty. Another cooking option is, the smell of which is similar to porcini mushroom, in addition, they are very useful.

Thanks to such a variety of cooking options for mushroom soup, you can cook something new every time and delight your loved ones. So experiment, choose and be sure to try our dried porcini mushroom soup recipe. Write your reviews and leave comments.

The fungal disease was passed down to me by inheritance. My mother was an avid mycelium, I would say manic. She not only loved to collect mushrooms, but also knew a lot about their processing. Each mushroom had its own purpose.

Porcini mushrooms and russula - capsules marinated separately for special occasions, greenfinches went for salting. And a lot of dried mushrooms were harvested - separately on mushroom caviar, separately for soups and pies. Only now I understand what hellish work it took to prepare all these delicacies.

I also love mushroom hunting. 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 cook soup from dried mushrooms, as my mother taught.

• Nothing but potatoes, onions, carrots and cereals. From spices - black peppercorns and dill seeds. Forest mushrooms have their own unique taste and do not spoil it with unnecessary seasonings and additives.
• Lots of melted butter. Butter not only gives the mushroom soup a mild creamy taste, but also replenishes it with the missing fats.
• Groats are cooked together with mushrooms. So the cereal will give the broth viscosity and satiety.
• I love to add wheat groats, but children like pearl barley and rice. Any of them is suitable.

Time: 1 hour soak, cook 1.5 hours
Complexity: average
Ingredients: for 8 servings

• Dry mushrooms - 2 handfuls (1 cup)
• Potatoes - 2 pieces of medium size
• Carrots - 1 piece of medium size
• Onion - 1pc
• Barley (wheat, rice) groats - 3 tbsp. spoons
• Ghee or butter - 50 gr
• Dill seeds, black pepper, bay leaf, salt
• fresh dill

How to make dried mushroom soup

• Break dry mushrooms into small pieces in a saucepan and pour 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 your own, you can not change the water and cook directly in it.
• Put the pot with the mushrooms on a high heat. After boiling, remove the fire 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 potatoes into cubes.
• Cut 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.
• An hour later in mushroom broth put the potatoes and pour the wheat groats.

• Add dill seeds and black peppercorns.
• Continue to cook over low heat, covered with a lid.
• 15 minutes after potatoes and cereals, send carrots to the pan.
• After another 15 minutes, check the readiness of cereals and potatoes. If they are cooked, put the fried onions into the soup along with the butter.

• Immediately after the onion, salt, add bay leaf and leave the mushroom soup on low heat to sweat for another 5 minutes
• After 5 minutes, the mushroom soup is ready.
• Pour the mushroom soup into bowls, flavoring it with sour cream and dill.

How do I make dried mushroom soup:

• I break dry mushrooms with my hands into small pieces in a saucepan and pour 1.5 liters cold water. I leave it to soak for 1-2 hours.
• I put the pot with mushrooms on a strong fire. After boiling, I leave the mushrooms to cook over low heat with the lid closed for about an hour.
• While the mushrooms are cooking, I peel potatoes, carrots and onions.
• I cut potatoes into cubes.
• I cut the onion finely, and the carrots in half rings.

• I heat the butter in a frying pan and fry the onion. Leave the fried onion in the pan. Mushroom soup loves butter. Without oil or with vegetable oil, it will appear empty. And with butter, the soup acquires a creamy-sweet taste.
• An hour later, I spread the potatoes in the mushroom broth.
• and add wheat groats.
• I add dill seeds and black peppercorns. If there are no seeds, you can simply use fresh dill stems. Dill gives the mushroom soup a breathtaking flavor. I continue to cook on low heat, covering with a lid.

• 15 minutes after potatoes and cereals, I send carrots to the pan.
• After another 15 minutes, I check the readiness of cereals and potatoes. If they are cooked, I spread the fried onions in the soup.
• Immediately after the onion, I salt, add the bay leaf and leave the mushroom soup over low heat to sweat for another 5 minutes.
• After 5 minutes, a fragrant and delicious mushroom soup with a golden oily film and the smell of summer is ready.

Necessary:

How to do delicious caviar from dried mushrooms

The recipe for making caviar from dried mushrooms has not changed for many decades. Such a treat was prepared in the villages, and it was especially popular during fasting. Mushroom caviar can be served separately as a snack or used as an ingredient for sandwiches.

50 gr dried mushrooms,

4 potatoes

1.5 liters of water,

1 carrot

bay leaf - to taste,

peppercorns - to taste,

drain. oil - to taste

sour cream - to taste,

1 onion

2 tbsp. spoons of flour.

How to cook:

Before cooking the soup, wash and soak the mushrooms in cold water for 4 hours or in boiling water for 30 minutes.

After that, they need to be cut into pieces. Do not throw away the water in which the mushrooms were soaked, but use it to make soup.

While the mushrooms are soaking, peel the onions and carrots, melt a little butter in a frying pan, fry the onions and carrots, at the end of cooking, add flour and cook for another 2 minutes.

Pour water into a saucepan, when it boils, put the mushrooms, cut into pieces, pour in the water in which they were soaked, and cook for 20 minutes.

Then add the diced potatoes.

In 10 minutes. put salt, pepper, parsley, fried carrots, onions and cook until the potatoes are ready.

Turn off the mushroom soup and let it steep for a while.

Creamy soup with dried mushrooms

Necessary:

1.5 liters of milk (2.5%),

1 st. cream (10%),

200 g fresh champignons,

200 g dried porcini mushrooms

3 onions, salt,

100 g plums. oils,

3 art. spoons of flour

ground pepper (black and red) - to taste.

How to cook:

Rinse dried mushrooms, fill them with a glass of boiling water and leave for 30 minutes.

wash fresh mushrooms and cut them into thin slices.

Peel the onion, fry it with 50 g of butter. Put another 50 g of oil, add pieces of fresh and soaked mushrooms.

Fry the resulting mass for 15 minutes.

Add flour, fry for 2 more minutes.

Then transfer the contents of the skillet to a bowl.

Pour in the water in which the mushrooms were soaked, then cream, milk.

Mix everything, cover with a lid. When the mass boils, reduce the heat to a minimum and cook the soup for 25 minutes.

mushroom powder soup

Necessary:

200 g dried mushrooms

1 celery

2 carrots

1 bulb

rast. oil, salt, herbs, pepper - to taste.

How to cook:

Grind dried mushrooms into flour or powder using a blender.

Chop the onion and celery root, grate the carrots on a coarse grater.

Fry vegetables in oil.

Boil water in a saucepan, put fried vegetables, add mushroom powder, salt, spices, cook for 15 minutes.

Pour the soup into bowls, add a little chopped boiled egg and chopped greens to each bowl.

Dried mushroom cream soup

Necessary:

150 g dried mushrooms

3 potatoes

1 garlic clove

50 ml cream

1 st. a spoonful of chopped dill,

1 liter chicken broth

rast. oil - to taste

pepper, salt - to taste,

1 bulb.

How to cook:

Soak washed dried mushrooms in cold water for 4 hours. Cut them into large pieces.

Bring to a boil chicken bouillon, peel the potatoes, cut them into cubes and boil for 20 minutes.

Fry the chopped onion in vegetable oil, put the mushrooms and cook for 7-8 minutes.

Remove boiled potatoes from the broth, chop them together with mushrooms and onions in a blender.

Put the resulting mass into the broth, add chopped garlic, pepper, salt.

Simmer the soup over low heat, stirring constantly.

Then pour in the cream, beaten egg, stir, bring to a boil and remove from heat.