How to cook dried mushroom soup recipe. Dried Mushroom Soup - Recipe

From dried mushrooms you can cook a wide variety of different dishes, but the simplest and fastest of them are soups. Despite their simplicity, dried mushroom soups have a lot of advantages, they are low-calorie, lean, nutritious and incredibly flavorful. In addition, such soups can be an excellent addition to baby food.

Drying results in a reduction in size and weight of the mushrooms, but gives the mushrooms specific characteristics. taste qualities and sophisticated aroma. most fragrant and rich soups are obtained from dry white mushrooms, but no less tasty dishes come out when using dry boletus, boletus, chanterelles and other tubular mushrooms. Before cooking the soup, the mushrooms must be soaked - in boiling water for half an hour or in cold water for an hour or two - then rinsed thoroughly. The remaining water must be filtered through cheesecloth - it can also be added to the soup for richness of taste. Soaked and washed mushrooms should then be cut into small pieces and added to the soup. Picky cooks usually suggest draining the first broth, but if you are sure of the quality of the mushrooms, this is absolutely not necessary.

It should be remembered that characteristic feature mushrooms have a rich rich taste, so it is best to supplement them with products that are neutral in taste. The classic companions of mushrooms in mushroom soup are vegetables - onions, carrots, potatoes, celery - and greens - dill, parsley, green onion. In addition, dry mushroom soups can be prepared with the addition of pasta, dough dumplings and various cereals, such as rice, buckwheat or pearl barley, as well as dried mushrooms can be supplemented with fresh or pickled ones. To pasta vermicelli or noodles, in particular, do not overcook when cooked and do not make the soup cloudy, they can be lightly roasted in a dry frying pan until they acquire a light brown hue. Fragrant mushroom soup does not require use a large number spices, as they can interrupt the main taste. In this case, a minimum of pepper and bay leaf is enough. We bring to your attention simple recipes soups from dried mushrooms, which are not difficult to cook.

Ingredients:
4 potatoes
200 g dried mushrooms
1 large onion
1 carrot
2 cloves of garlic
5 black peppercorns,
3 dried cloves,
vegetable oil,
salt to taste.

Cooking:
Soak dried mushrooms in boiling water half an hour before preparing the soup. In a medium saucepan, bring 2 liters of salted water to a boil. While the water is boiling, fry vegetable oil chopped onion for 3-4 minutes. Then add grated carrots and chopped garlic, cook for about 5 more minutes. Lightly salt.
In boiling water, add diced potatoes, chopped mushrooms, spices and strained water left over from soaking the mushrooms. Boil for about 25 minutes. After that, add the frying to the soup and cook for another 15 minutes. Salt if necessary. Turn off the heat and let the soup brew covered for 1-2 hours.

Ingredients:
200 g dried porcini mushrooms,
200 g noodles
2 bulbs
1 large carrot
2 potatoes (optional)
3 bay leaves,
3 peas of allspice,
vegetable oil,
dill and parsley,
salt to taste.

Cooking:
Pre-soak whites in boiling water for 30 minutes or in cold water for several hours. After that, drain the water, rinse the mushrooms, chop them and strain the remaining liquid through cheesecloth.
Fry chopped onions and carrots in vegetable oil for about 7-10 minutes. Lightly salt. Bring 3 liters of water to a boil in a medium saucepan. Salt and add diced potatoes, if using. If you want more light dish, potatoes do not need to be used. Add the mushrooms along with the liquid remaining after soaking them. Cook for about 20 minutes, then add onion with carrots, bay leaf and allspice. Cook for another 15 minutes. Add noodles and turn off the heat after 5 minutes. Sprinkle soup with chopped herbs and serve. The dish is best served immediately, as the noodles may swell and soften after reheating.

Dried chanterelle soup with rice

Ingredients:
1 cup dried chanterelles
2 potatoes
1 onion
1 carrot
1/2 cup rice
vegetable oil,
dill greens,

Cooking:
Soak mushrooms in boiling water for 20-30 minutes. Bring 3 liters of salted water to a boil in a saucepan. Meanwhile, fry the chopped onions and carrots in a little vegetable oil until golden brown. Add sliced ​​potatoes and mushrooms to boiling water, along with the strained liquid left over from soaking them. Boil for about 15 minutes. Add fried vegetables and washed rice, mix and cook for 15 minutes. Season with salt and ground black pepper. Remove soup from heat, add finely chopped dill, cover and let soup steep for at least 10 minutes.

Dry mushroom soup pearl barley and celery

Ingredients:
1 glass of pearl barley,
150 g dried forest mushrooms,
1 onion
2 carrots
2 celery stalks,
3 garlic cloves,
3 bay leaves,
vegetable oil,
4 green onion feathers,
salt and ground black pepper to taste.

Cooking:
Soak mushrooms in boiling water for half an hour. Bring 3.5 liters of salted water to a boil in a saucepan. Fry the onion in vegetable oil until golden brown, then add the grated carrots and fry for about 5-7 minutes.
Add to boiling water pearl barley, cook for about 20 minutes. Add the washed and chopped mushrooms along with the strained liquid left over from soaking them and the bay leaf. Cook another 20 minutes. Add finely chopped celery, roasted vegetables and bay leaf. Cook for about 15 minutes or until barley is done. Squeeze the garlic into the soup with a press and stir. Sprinkle the soup with chopped green onions before serving.

Mushroom hodgepodge

Ingredients:
100 g dried mushrooms
400 g fresh mushrooms(for example, champignons or oyster mushrooms),
350 g pickled mushrooms,
2 teaspoons of salt
2 bulbs
50 g olives
6 tablespoons of vegetable oil,
2 tablespoons of tomato paste,
lemon slices,
dill greens.

Cooking:
Soak dried mushrooms in boiling water, then drain the liquid and strain it. Mushrooms cut. Pour the liquid into a saucepan and dilute with water to make about 3 liters of liquid. Add dried mushrooms, salt and bring to a boil. Cut fresh mushrooms and fry in 2 tablespoons of vegetable oil for 10 minutes.
Cut pickled mushrooms. Fry the chopped onion in 4 tablespoons of vegetable oil until golden, about 10 minutes. Add tomato paste, mix well and cook for about 2 minutes.
When the water in the pan boils, add the fried mushrooms and pickled mushrooms. Bring to a boil and cook for another 5 minutes. Add onion mixture and chopped olives. Bring to a boil and remove from stove. Cover and let stand for about 10 minutes. Sprinkle soup with chopped dill and serve with lemon slices.

Soup from dried tree mushrooms with Korean carrots

Ingredients:
150 g dried tree mushrooms or shiitake
200 g fresh cabbage,
200 g of carrots in Korean,
2 potatoes
1 large onion
6 sprigs of dill,
2 bay leaves,
salt to taste.

Cooking:
Soak the mushrooms in boiling water for 20-30 minutes, then rinse and chop. Bring 3 liters of water to a boil. Salt and add diced potatoes, mushrooms and bay leaf to the water. Cook for 10 minutes, then add chopped cabbage and chopped onion in half rings. Cook 15 minutes. Add Korean carrots and cook for about 15 minutes more. Season with salt, if needed, and serve soup sprinkled with chopped dill.

Dry mushroom soups are incredibly aromatic and tasty dish which can warm the body and soul on a cold day. Soups with dried mushrooms offer a plethora of recipe options for vegetarians, fasting people and those who adhere to healthy eating or trying to lose weight. If you want your kitchen to be filled with the unique smell of forest mushrooms as soon as possible, we suggest that you do not hesitate and go to the kitchen right now!

The aroma of dried mushrooms is amazing! It is enough to put just a few mushrooms in a two-liter saucepan with soup, and after 10 minutes the house will be filled with a thick mushroom spirit. Especially if you have white mushrooms (I have them). Mushroom soup from dried mushrooms is very easy to prepare. It is enough to add potatoes, onions and carrots to it to get an excellent, rich and hearty meal. No cereals, no noodles, no thickening with flour. There is one point that you should definitely take into account when cooking soup. Dried mushrooms are pre-washed and soaked. If you did not collect and dry them yourself, but bought them in a store, then you cannot be sure that they were processed carefully. In purchased mushrooms, unfortunately, very often there is sand. It is very difficult to wash it out of dried mushrooms. Sand separates only when soaking. At the very end, when the mushrooms have already become soft, “wash” them with your hands in the water in which they were soaked. Remember them with your hands. Let stand 5 minutes. If there was sand, then it will settle. Now carefully remove the mushrooms (they will float on top), and strain the remaining liquid through several layers of cheesecloth. Remove the sediment and sand remaining at the bottom completely, but save the water - it will give that very unique aroma, because of which we love dried mushroom soup so much.

Ingredients:

• 15 g dried porcini mushrooms
• 300 g potatoes
• 50 g onion
• 40 g carrots
• 30 g butter
• salt - 1 tsp
• Bay leaf
• sour cream - to taste
• fresh dill

From the specified amount of products, you get 1.5 - 2 liters of soup.

How to cook mushroom soup from dried mushrooms

Place dried mushrooms in a strainer, rinse. Put them in a deep bowl and fill with clean water. Let the mushrooms soak for at least three hours.

Thoroughly rub the mushrooms with your hands in the infusion. Take out. Strain the infusion. Pour out the rest at the bottom.

In the pot where the soup will be cooked, put the mushrooms, pour in the strained mushroom infusion. Add clean water so that the total volume, together with mushrooms and mushroom infusion, is 1.5-2 liters.

Bring the mushrooms to a boil. Now they need to be cooked on low heat for half an hour.

While the mushrooms are boiling, prepare the potatoes, they should be peeled and cut into small slices.

Also, do some frying. Dissolve the butter in a frying pan, put the onion, peeled and cut into small cubes, as well as the carrots, peeled and grated on a coarse grater, in the hot oil. Fry, stirring, until golden brown.

When the mushrooms are cooked, add potato slices, fried onions and carrots to the pan. Put salt, bay leaf. You can add some black ground pepper. Boil the soup for 20-30 minutes until the potatoes are fully cooked.

Serve hot mushroom soup.

And be sure to flavor it with fresh sour cream. This is an amazing combination - mushrooms and sour cream, the taste of mushroom soup is revealed in a completely different way if you add a spoonful of sour cream to the plate. And, of course, fresh herbs will never be superfluous. In this case, dill will be most appropriate.

With dried mushrooms tasty soup you can cook all year round, regardless of the season. Drying is one of the most profitable and convenient ways to store fragrant forest mushrooms: they take up little space, are stored for a long time, and after soaking they turn out almost like fresh ones. All you need to make a huge pot of mushroom soup is a handful of dried mushrooms. There are many recipes for dried mushroom soup, but you don’t need special skills to master them all. The main nuance when working with dry mushrooms is their soaking, and then the dish is prepared according to the usual scheme. I have prepared for you a small selection of mushroom soups, accompanied by their photos and detailed cooking instructions. Cook delicious food all year round!

How to cook delicious dried mushroom soup: general rules

1. Before cooking the broth, dry mushrooms are soaked in clean cold water for 2 hours. During this time, they will swell, become soft. Soaking will also help get rid of small debris. If the mushrooms have a bitter taste, it is better to soak them in milk, this will remove the bitterness.

2. After soaking, the mushrooms are thoroughly washed in running water and thrown into a colander.

3. The liquid obtained after soaking is filtered through gauze folded in several layers. If you are confident in the quality and taste of "forest meat", you can cook soup directly from this infusion. If bitter fragments can be found in the mushroom platter, it is better to drain the first water and prepare the broth from a new portion.

4. After soaking, the mushrooms will increase significantly in volume, so it is advisable to cut them into smaller pieces before cooking.

5. For a 3-4 liter pot of mushroom soup, 1-2 handfuls of dried mushrooms will suffice, as they have a very pronounced, concentrated taste.

6. If it is not possible to wait until the mushrooms get wet and swell, place them in a saucepan, fill with water and put on the stove. After boiling, cook for 10-15 minutes. After that, the liquid and cook the soup further according to the recipe.

7. Fresh, less fragrant mushrooms and oyster mushrooms can be added to dried mushrooms.

8. Before adding to the soup, soaked dry mushrooms are recommended to be fried. It tastes best when you use butter. Mushrooms can also be browned in vegetable oil, and at the end of cooking, add a piece of butter.

9. Dried mushrooms (white) are best suited for puree soups; delicious mushroom soup is obtained from mushrooms, mushrooms; for cooking simple soup Almost any edible mushroom will do.

10. You can cook soup based on dried mushroom mixture in water or broth (meat, chicken, vegetable). In the first case, the aroma of mushrooms will be more concentrated, and in the second, the dish will turn out to be more satisfying.

Hearty dried mushroom soup with vermicelli and vegetables

Required ingredients for a 4 liter pot:

How to cook soup with the addition of dried mushrooms and vermicelli (step by step recipe with photo):

Rinse debris off the mushrooms with a powerful jet of water, then place in a deep bowl and pour over drinking water. Soak at room temperature for 1-1.5 hours.
In the meantime, you can prepare the stir-fry for the soup. Cut the onion into small cubes, sauté it until transparent.
Coarsely grate carrots, sprinkle with onions. Stir. Fry until soft.
Take out the swollen mushrooms, rinse them thoroughly. Strain the infusion through a thick cheesecloth, and cut large pieces of mushrooms into smaller fragments. Send mushroom slices to the pan with onions and carrots, mix. Fry until golden brown for 5-6 minutes, stirring occasionally.
Pour the filtered infusion into a saucepan, add water to the desired volume. Put on medium heat, after boiling, put the mushrooms with vegetables.
While the soup is boiling, peel and cut the potatoes into cubes. Put it in a saucepan. Cook over low heat, with a constant boil, until all ingredients are soft.
Put the vermicelli into the soup, season with salt and pepper. Cook for 3-5 minutes until the noodles are cooked (the exact cooking time should be indicated by the manufacturer on the package with pasta).
Let the soup brew covered for 10-15 minutes. Serve hot. A handful of chopped fresh herbs can be added to each plate.

Fragrant soup from dried mushrooms or other mushrooms in a slow cooker

The list of necessary products (for a multicooker bowl with a capacity of 2-3 liters):

Cooking method step by step:

1. Soak mushrooms in cold purified water for 1-2 hours. Then drain the water, rinse the mushrooms and, if necessary, chop. I had small mushrooms, so I left them whole.

2. Put the flour in a dry multicooker bowl. Fry it on the "Frying" mode until golden brown. Roasting will eliminate the floury flavor in the soup. Pour the flour into a bowl, wipe the multicooker bowl.

Note:

Flour burns quickly, so you need to keep an eye on it and stir continuously.

3. Cut the vegetables: chop the onion into cubes, carrots into thick straws or halves of circles, potatoes into cubes.

4. Put oil in the slow cooker. Tastier mushroom soup is obtained with butter, but it burns quickly. Therefore, use ghee or add to a regular butter spoon of vegetable oil. When the butter is melted and warmed up, fry the carrots and onions.

5. Send the flour to the vegetables fried until golden brown, mix. Put the prepared mushrooms and potatoes there.

6. Pour the ingredients with hot drinking water, close the multicooker. Cook in the "Soup" or "Stew" mode for 1-1.5 hours (depending on the power of the multicooker). 15-20 minutes before the end of cooking, open the lid, salt and season the soup with spices (do not forget to remove the bay leaf from ready meal, it gives bitterness).

7. Mushroom soup in a slow cooker can also be cooked with the addition of pasta or cereals. They are added 5-15 minutes before readiness. In this case, the addition of flour is not required.

Cooking dried mushroom soup with chicken (based on chicken broth)

What you need for cooking:

Step by step recipe:

1. Put dry mushrooms in a bowl and soak them in cold water or milk. After 1.5-2 hours, drain the liquid and rinse the mushrooms well. large pieces cut into smaller pieces if desired.

2. In parallel, boil the broth from chicken meat, vegetables and spices. It is better to use homemade chicken, which was grown on grain fattening - it is more fragrant, tasty and natural. Wash the chicken, put in a large saucepan.

3. Peel the onion and roots, send to the chicken. Also put peppercorns and bay leaf in the pan. Fill with water and put on medium heat. After boiling, reduce the heating power, remove the foam. The broth should constantly, but weakly boil. During the cooking process, the foam will form again, do not forget to remove it with a slotted spoon so that the broth turns out to be transparent and beautiful.

4. While you can prepare the remaining vegetables. If the potatoes are young, you can put them in soup in crude form after washing the tubers with a brush. Rough peel, of course, must be peeled. Cut potatoes into wedges.

5. Chop the carrots into thin circles, and then cut them in half. Chop the mushrooms into slices.

6. Fry the carrots in hot oil, then add the dried and fresh mushrooms. Cook over medium heat for 4-5 minutes.

7. Filter the finished broth. Separate the chicken from the bones, remove the skin, and chop the meat. The rest (roots, spices and onions) are unsuitable for further cooking.

8. Return the broth to the stove, putting in it the potatoes and mushrooms with carrots. Cook for 30-40 minutes at a low boil, until the products are soft. Then put the chicken in the mushroom soup, salt and continue to cook for another 10 minutes.

9. Let the finished soup brew under the lid for about half an hour.

Dried mushroom soup with rice and potatoes

The list of ingredients for 3-4 liters of the finished dish:

Soup recipe with step by step photos:

The first task is to soak the mushrooms. This must be done 1.5-2 hours before the start of cooking. Fold up mushroom mixture in a bowl, add 1.5-2 liters of clean water to them. Leave until swollen.
Remove the soaked mushrooms, rinse several times. Strain the liquid remaining after soaking through several layers of gauze, pour into a saucepan. Add water to the desired volume of soup, considering that other ingredients will be placed in the soup.
Cut vegetables into large pieces. Potatoes - pieces of arbitrary shape.
Carrots - quarters of circles, and onions - quarter rings. After boiling the mushroom broth, pour the potatoes into it.
Sauté onion and carrot slices in well-heated oil. As soon as the broth boils after adding the potatoes, pour the browned vegetables into the pan.
Brown the mushrooms in the remaining fat. Put them in the soup right away. Cook for 25-30 minutes, until almost all components are ready.
Rinse rice until clear water, put to boil. Cook the soup for another 7-10 minutes.
Serve hot mushroom soup.	How to cook: 1. Fill the pieces of mushrooms with hot water (1.5 l), wait for swelling for 15-20 minutes. Take out the mushrooms, wash them, chop them finer and fry until golden brown (don't overdry!). Remove from pan. Do not pour out the infusion, but filter it. 2. Finely chop the onion, grate the carrots. Saute, stirring, until the vegetables are translucent and soft. 3. Add cream to the pan. Warm the mixture over low heat, without letting it boil, for 5-6 minutes. 4. If used processed cheese, grate it on a coarse grater. Cream cheese does not require prior preparation. Processed cheese rubs more easily if it is pre-frozen in the freezer. 5. With an immersion blender, beat the vegetables with the cream, gradually adding the liquid from the infusion of mushrooms to them until you get the desired density. Dried mushrooms can be killed along with vegetables, but a perfectly smooth consistency will not work, small grains will come across. Therefore, you can simply put fried mushrooms in the soup. 6. Return the dish to the stove, add cheese, spices, including chopped garlic, salt. Cook over low heat until cheese melts. 7. Serve immediately, sprinkling each serving with crunchy crackers. Enjoy!

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 mushroom soup is on this list?

Absolutely! After all, mushrooms are our old friends. We use them as often as possible, preparing a lot of different dishes with them. 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 is selected correctly and the rest of the ingredients. 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 is if there were no pasta in the 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 it 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.

Dry mushroom soup is not at all like a simple mushroom soup. Dried mushrooms are such a secret ingredient by which you can calculate professional chef or an avid mushroom picker. It is dried mushrooms that give the soup a richer, special aroma of forest mushrooms, which cannot be confused with anything else, an aroma that creates a unique atmosphere of home comfort and conducive to heart-to-heart conversations.

It’s good to gather the whole family over a plate of such mushroom soup, remember the summer and listen to the fascinating stories of real mushroom pickers about how they picked these mushrooms, where they went for them, what tricks they resorted to, and, of course, how they once gathered the biggest harvest.

It’s for the sake of this atmosphere, for the sake of memories of the “silent hunt” - as the mushroom pickers themselves call their trips to the forest, for the sake of these conversations, from which even in winter it breathes the warmth of the summer sun - a soup of dried mushrooms is started. We will share with you some of the best dried mushroom soup recipes so that you always have the opportunity to return to the summer.

Principles and features of cooking

Before you learn how to cook dry 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. For the preparation of these soups, fresh mushrooms are mainly used - whole, ground or chopped, raw or pre-fried.

Sometimes pickled mushrooms are also included in the soup. But dry mushrooms are usually added a little, but they play the main role. Dried mushrooms in mushroom soup is like the headliner of the festival, which appears on stage literally twice, but all the guests will come because of him. Dry mushrooms do not give such a mass, but they give the soup rich taste and the aroma for which this soup is cooked.

Before preparing mushroom soup, the drying is first soaked, poured with boiling water, giving the mushrooms the opportunity to “bloom”. After that, they are usually either cut into pieces or added to the soup as a whole. But do not expect them to increase greatly, the main thing is that the mushrooms become soft and give the broth their taste and smell.

Very often, dried mushrooms are crushed in a mortar, blender or coffee grinder and added to soup as a fragrant seasoning. Seasoning from chopped dried mushrooms can also be used in the preparation of any other dishes with mushrooms to give them the opportunity to express themselves more vividly.

In summer and autumn, mushroom pickers go on their favorite "silent hunt", picking mushrooms in baskets. Some of the collected mushrooms go to frying, but most of them are harvested for the winter. Mushrooms canned, salted, pickled, frozen and dried. Dried mushrooms keep everything beneficial features, they take up little space and are unpretentious in all respects.

And most importantly, it is dried mushrooms that retain their aroma in a way that neither boiled, nor fried, nor pickled, nor any others retain it. Therefore, even if you have enough fresh forest mushrooms, and you are going to cook soup from them - add at least a little crushed drying, you will not regret it.

You can dry any Forest mushrooms, but best of all, of course, noble mushrooms are suitable for drying. And the best of the best - the kings of drying - are white. Porcini- the most desired prey for a mushroom picker, the most honorable trophy. And it is dried white mushrooms that give the richest unique mushroom flavor.

Preliminary preparation of products

Before cooking the soup, you need to “soak” the drying a little. Dried mushrooms are poured cold water and leave to soak for about an hour and a half. If you have no 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 sent to the soup. Water from under the mushrooms can not be poured. It can be filtered through a sieve or cheesecloth and also added to the broth. Now everything is ready! Next, we prepared best recipes dried mushroom soup.

This is the easiest dried mushroom soup recipe ever. It is prepared simply and quickly, from those products that any hostess always has at hand - practically “porridge from an ax”. A hot mushroom soup made from dry and fragrant forest mushrooms will warm the body and soul even in the most severe winter, awakening warm memories of summer in it.

Ingredients

• dried mushrooms - 50 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• wheat flour - 2 table. spoons;
• butter;
• vegetable oil;
• salt;
• pepper (peas);
• Bay leaf;
• sour cream;
• greenery;
• water - 1.5 liters.

Cooking method

Before you cook soup from dried mushrooms, you must first rinse the mushrooms and pour boiling water for 20-30 minutes. Or soak them in cold water in advance - about an hour and a half. While our dried mushrooms are soaking, we put the water for the soup to boil and prepare the frying. For frying, we use both vegetable and butter. Frying vegetables in vegetable oil is more beneficial, but creamy taste goes very well with mushrooms. Therefore, we fry them in vegetable oil, and then, at the very end, add a little cream to give the desired taste and aroma.

Finely chop the onion, rub the carrots on a coarse grater. We heat the vegetable oil in a pan, pour the onion into the pan, fry lightly, add the carrots. When the carrot becomes soft, 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 have come across it quite often, it adds thickness and makes the mushroom soup more satisfying. We mix the vegetables together with flour and now add quite a bit of butter and fry everything together for just a couple more minutes. After that, 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. Cut the mushrooms and send them to the pan. We filter the water in which they soaked through gauze or a sieve and also pour it into our future soup. Cook for 20 minutes. While the mushrooms are cooking, peel the potatoes and cut into cubes. 20 minutes after the mushrooms boil, add potatoes to them. After the potatoes boil, remove the foam, make the fire quieter. After 10 minutes, add the frying, salt, pepper and bay leaf there. We cook our mushroom soup until the potatoes are ready.

Soup from dried mushrooms can be eaten immediately, as soon as cooked, but it is no less tasty on the second day, when it is a little infused.
Mushroom soup is served with sour cream. You can also cut the greens and sprinkle them on the plate when serving, but this already depends on the personal preference of your guests.

How to cook soup "Mushroom Kingdom"? Now we will tell you about how to cook mushroom soup from all types of mushrooms at once. If you are a real mushroom picker or just really like mushrooms - fried, dry or pickled, and you just can’t decide which way of cooking mushroom soup you like best - we will please you now. We found for you perfect recipe mushroom soup. Now you don't have to choose. All the mushrooms you have go into the Mushroom Kingdom soup. In practice, this is a combined hodgepodge, only mushroom.

Ingredients

• dried mushrooms - 30 g;
• different 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 you cook soup from dry mushrooms, soak them first in boiling water for about half an hour. We rub the carrots on a grater, finely chop the onion with a knife or a special chopper. We heat the vegetable oil in a pan, sauté the onion until it turns into a beautiful pearly color, add the carrots. When the carrot becomes a little softer, we introduce a little butter into the frying. Of course, fry butter not very useful, but it is its creamy taste in mushroom soup that is very well revealed. When the frying is almost ready, add sour cream to it, reduce the heat and simmer under a closed lid for another five minutes.

We put a pot of water on the fire, bring the water to a boil. We check our dried mushrooms - by this time they should already soften. We cut the mushrooms and set to boil. You can not pour out the water from under them - we filter it through a sieve and pour it into the same pan. We clean the potatoes, cut into pieces and add to the mushroom broth, bring to a boil and cook for 10-15 minutes. We get our stocks of mushrooms - fried, salted, pickled. If we have boiled-frozen, we pre-defrost.

Remember that fresh mushrooms that have not undergone preliminary heat treatment cannot be added to the soup, so we use any kind of mushrooms, except for fresh ones. We cut our mushrooms into beautiful slices and send them to the pan. Next, put the frying, bay leaf, salt and pepper in the pan. Bring to a boil and cook for another 3-4 minutes, until the potatoes are tender. Let it brew a little and serve with sour cream.

Mushroom soup can only be better than mushroom soup with cream. Delicate creamy notes not only sound great in an ensemble with mushrooms, they create a completely unique symphony of taste, while softening the mushroom soup and making it even more intense. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms, any housewife can easily cope with it. Experience for this is not needed at all, it will be enough to please your loved ones. Creamy mushroom soup can be served with croutons from white bread, toast or toast.

Ingredients

• milk 2.5% - 1.5 l;
• cream 10-11% - a glass;
• fresh mushrooms (champignons) - 300 g;
• dried mushrooms (white) - 200 g;
• vegetable oil;
• butter - 100 g;
• onion - 3 pcs.;
• flour - 3 tbsp. spoons;
• salt;
• ground pepper;
• black pepper - ½ teaspoon;
• red pepper - 1 teaspoon.

Cooking method:

About an hour before boiling the soup, pour cold water over the dryer. 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 mushrooms into beautiful slices. Remember that only champignons can be put into the soup fresh, in no case should this be done with wild mushrooms - before getting into the soup, wild mushrooms must undergo heat treatment.

Mushrooms are put into the soup mainly for mass - they do not have such bright taste and aroma, like forest mushrooms, so they are used in tandem with dried porcini mushrooms, which just give that unique mushroom spirit. It turns out a full-bodied mushroom duet, playing a marvelous melody of taste on the most delicate spiritual strings of real gourmets.

Next, finely chop the onion and fry it in the already heated vegetable oil. As soon as the onion turns golden, we send chopped mushrooms to it - and fresh champignons, and soaked dry white. Add butter, stir and fry the mushrooms with onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or pan and then transfer it to a saucepan, but we recommend that you immediately use the saucepan and gradually add the ingredients there.

After 10-15 minutes of frying, carefully pour the flour into the mushrooms, stirring, fry everything together for another 2 minutes. Pour in the water in which we soaked the drying, then, stirring constantly, pour in the milk and cream. We make sure that foam and lumps do not form. When creamy mushroom soup boil, 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 toasts.

This is perhaps the easiest dry mushroom soup recipe ever. All ingredients are crushed - finely chopped or passed through a grater or blender. Then we fry everything and send it to the soup. We have already got used to the fact that before preparing mushroom soup from dried mushrooms, you must first soak the dryer - but this time we will not need to do this.

It will take you just a few minutes to prepare this dish, and you will get almost restaurant dish that will please your family with its exquisite taste and indescribable mushroom aroma. It will be good to serve crackers to it, best of all from white bread, they are served at the table so that each guest can pour them into 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 dried mushrooms with a blender or coffee grinder to a powder state. Finely chop the onion and celery root or also chop with a blender, grate the carrots. Fry chopped vegetables in vegetable oil - first onion, until golden brown, then add chopped celery and carrots to it. Boil water, add zazharka to it and pour chopped mushrooms. Bring it 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 hard-boiled eggs and chop finely. We chop greens. Lemon cut into slices.
Already ready soup Pour from chopped dry mushrooms into plates, and add in portions chopped eggs, greens and a slice of lemon. We serve croutons to the table, they can also be added to the plate.

In many popular recipes for mushroom soup, we are advised to add sour cream, cream or cheese to mushrooms. Creamy notes very favorably set off the taste of mushrooms, making it more tender, but at the same time saturated. Can be added to mushroom soup processed cheese, at the very end of cooking, this will make the soup softer and also satisfying.

If you want to make mushroom soup with pasta or noodles, roast the pasta before cooking. To do this, you will need to heat a dry frying pan and pour pasta or noodles into it in a thin layer and, stirring, hold over low heat until golden brown. Then the pasta will keep its shape in the soup and will not boil.

For mushroom soup, porcini mushrooms are best suited - they are the most fragrant. But other noble mushrooms are also suitable. The mushroom selected 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.