Vermicelli soup with dried mushrooms. Mushroom soup with vermicelli and potatoes

Even a very busy hostess or a novice cook can cook fragrant mushroom soup with vermicelli quickly and without excessive effort. The dish is prepared both in chicken broth and vegetable broth. It can be safely introduced into the menu of people who follow a diet for weight loss or honor numerous church holidays and fast.

To prepare the soup, champignons, mushrooms, boletus, porcini mushrooms, chanterelles are taken. Any mushrooms are good in a mix, as they always blend harmoniously with each other. Frozen, store-bought, do not require pre-cooking. It is enough to defrost them naturally (without water). Dried mushrooms should be pre-soaked in cold water for 4 hours, and then rinsed thoroughly.

Fresh Forest mushrooms must be cleared and cleaned. They must be boiled in a separate pan in lightly salted water for about 30 minutes. Here you can add a little laurel and black peppercorns. This water after cooking is completely drained and not used for food. Ready mushrooms are laid out in a colander so that all the liquid is glassed.

Taste Info Hot soups / Mushroom soup/ Soup with vermicelli

Ingredients

• Broth (vegetable, chicken) - 2 l;
• Mushrooms: dry - 150 g, frozen - 250 g, fresh - 200 g;
• Small vermicelli from durum wheat - 80 g;
• Potatoes - 2 pcs.;
• Odorless sunflower oil - 30 ml;
• Carrots - 1 pc.;
• Bulb yellow or white - 1 pc.;
• Fresh greens - parsley, dill, celery;
• Black pepper and salt - to taste.

How to cook fresh mushroom soup with vermicelli

In the presence of a ready-made chicken broth, soup with mushrooms and noodles is cooked for 30 minutes. However, the use plain water does not detract from the taste ready meal. So, while the liquid in the pan boils, you need to peel the washed and prepared vegetables.

Prepared potatoes are cut into cubes of the same size. As soon as the liquid boils, potatoes are put into it, salted.

Carrots are best grated. So her "presence" in the soup will become more harmonious, and the color of the broth will become deeper. Onions cut into small cubes.

Put a medium-sized frying pan with a flat bottom on a slow fire. Everything flows here sunflower oil, onions and carrots are immediately laid out. These vegetables must be sautéed over low heat with constant stirring. When the contents of the pan acquire a light golden hue and become soft, the frying is considered ready.

Mushrooms are cut depending on their size: large ones into 4 parts, and small ones into 2. Now they need to be added to the sautéed vegetables and hold a little over an even heat, stirring often.

After 3 minutes, the contents of the pan can be sent to the pot with the finished potatoes.

As soon as the saucepan boils again, vermicelli is poured into it. To pasta did not sink to the bottom and did not turn into a lump, the contents of the container are stirred for a minute.

It remains to cook the soup for no more than 5 minutes. For taste, bay leaves are added, which should be removed from the soup at the end of cooking. At this point, the dish is peppered and salted. After the soup is cooked, chopped greens are laid out in it.

The saucepan removed from the fire should “reach” to the desired state. To do this, the soup is left under the lid for 5 minutes, and only then it is poured into plates. A great addition to the dish is a teaspoon of thick sour cream in each serving.

Mushroom soup with noodles is ready, this light dish with a rich smell will perfectly diversify the everyday menu and will be a good part of the festive feast.

Advice: to make the broth more tasty, you can send a quarter of a raw onion to the pan with mushrooms. Just be sure to take it out before adding the rest of the ingredients.

Serve to the table sprinkled with chopped parsley. You can put a tablespoon of sour cream in each serving.

Soup of dried porcini mushrooms with noodles and potatoes

If the soup prepared according to the previous recipe did not seem too thick and satisfying to you, you can include potato tubers in the list of ingredients. After all, it is not for nothing that it is called the second bread: with it, any dish becomes more satisfying, but it also has more calories.

Advice: sunflower oil in mushroom soup can be replaced with butter. This will add additional flavors and make the soup more tender.

Time for preparing: 30 minutes

Servings: 8

The energy value

• proteins - 11.7 g;
• fats - 7.2 g;
• carbohydrates - 17.5 g;
• calorie content - 182 kcal.

Ingredients

• dried porcini mushrooms - 50 g;
• potatoes - 200 g;
• carrots - 100 g;
• onion - 100 g;
• vermicelli - 100 g;
• chicken broth - 1.5 l;
• sunflower oil - 40 ml;
• bay leaf - 1 pc.;
• ground black pepper - to taste;
• salt - to taste.

Cooking process

1. Soak dried porcini mushrooms for a couple of hours in cold water. During this time, the water should be changed at least a couple of times. Then the mushrooms during cooking will turn out soft and will not be bitter.
2. After the mushrooms right amount time in water, strain them through a colander, let the water drain completely and cut large mushrooms into small pieces. Small ones can not be cut.
3. Heat sunflower oil or butter in a frying pan. Put the mushrooms in it and fry for about 10 minutes.
4. Peel onions and carrots. Cut the onion into small cubes, chop the carrots on a coarse grater. Add them to the mushrooms, mix and simmer everything together for 20 minutes under the lid.
5. At this time, put a pot of chicken broth on the fire, bring it to a boil and throw potatoes cut into small cubes into the broth. As soon as the broth begins to boil again, remove the foam and simmer for about 15 minutes.
6. Break the vermicelli into several parts, so that later it would be more convenient to collect it in a spoon along with the broth. Add it to the soup and cook for about 5 minutes. You can replace the vermicelli with any other pasta. True, this will depend on how long they need to be cooked.
7. Put the mushroom fried in the soup, wait for it to boil, cook for 5 minutes and remove from heat. Salt, pepper. You can immediately sprinkle with chopped herbs, or you can do it when serving. Cover with a lid and let it brew for half an hour.

Important: do not let the pasta cook until fully cooked by the time you put the frying. Be sure to try them. They should remain a little undercooked, because after the soup is removed from the stove, they will steam out a little more, and if they are completely ready, they will turn into porridge by the time they are served.

Dried mushroom soup is a very simple dish that also opens up great opportunities for experimentation. These recipes are great for slow cookers. change the base: vegetable broth, chicken, beef or pork, or even boil it in milk. Add tomato paste or fresh tomatoes. Complement the soup raw egg, poured directly into the broth during the cooking process, or boiled meat. In a word, experiment!

Enjoy your meal!

Calories: Not specified
Time for preparing: Not specified

The easiest way to stock up on mushrooms for the winter is to dry them. After drying, everything remains in the mushrooms useful material, but the main thing is that they become very fragrant and do not lose their taste at all. If there are several threads in stock dried mushrooms, then the problem of first courses is solved: you can cook a variety of mushroom soups with the addition of vegetables, cereals or cook a delicious soup with dried mushrooms and noodles. Noodles, by the way, can also be stocked up for future use - dry more and store in a cardboard box, shifting the layers with parchment or paper. See how to cook.
Dried mushrooms should be soaked in cold or boiling water before cooking. Keep in cold water for several hours or overnight, and pour boiling water for a couple of hours, during which time the mushrooms will get wet. Mushroom infusion (water in which mushrooms were soaked) can be used for cooking first courses, adding to broths or mixing with clean water if boiled lean soup.

Soup with dried mushrooms homemade noodles- recipe with photo
Ingredients:

- dried mushrooms(preferably white) - 30 gr;
- potatoes - 3 pcs;
- onion - 1 small onion;
- carrots - 0.5 large or 1 medium;
- chicken broth - 1.5 liters;
- mushroom infusion - 2 cups;
- vegetable oil- 1 tbsp. a spoon;
- salt - to taste;
- egg yolk - 1 pc;
- water - 1 tbsp. a spoon;
- flour - 50 gr (about 2.5 tablespoons with a small slide);
- any greens - to taste.

Recipe with photo step by step:

Boil water, about 2.5 cups. Pour boiling water into a bowl with dried mushrooms, cover. We steam for two hours. After that, we drain the water from the mushrooms through a fine sieve, wash the soaked mushrooms under cold water.




We heat the chicken broth, mix with mushroom infusion. We put it on the burner again, wait until it starts to boil.

While the broth is gaining temperature, we clean and cut the vegetables for the soup. We cut the potatoes into pieces of arbitrary shape, but not very large. Shred the carrots into strips or sticks, cut the onion finely.

We send sliced ​​\u200b\u200bmushrooms into the boiled broth, cook with a slight boil of the liquid for 25-30 minutes.

Potatoes can be put simultaneously with mushrooms or after 15-20 minutes - it depends on how boiled potatoes you like in first courses.

Mushrooms and potatoes are boiled, we have time to prepare the dough for homemade noodles. Sift the flour, add fine salt to it.

Grind the egg yolk with a tablespoon of water, pour this mixture into a bowl with flour.

We mix, put it on the table, knead with our hands until we get a fairly dense lump of dough (in terms of density, about the same as dumplings or a little steeper). We tighten the dishes with the dough with polyethylene, leave for 15 minutes to develop the gluten of the flour.

After proofing, roll out the dough into a thin layer, dust the table with flour. Sprinkle the rolled dough with a thin layer of flour, roll it up or fold it several times. With a sharp knife, cut strips 2-3 mm wide. Leave to dry on the table or dry in the oven (you can even brown a little - the noodles will have an unusual aftertaste). Above, we already gave a link to egg noodles, but here's how to cook.

For soup, you need to sauté vegetables, soften them. In the heated oil, first spread the onion, sauté until translucent. Add carrots, keep on medium heat for 4-5 minutes.

We shift the softened vegetables into a pan with mushrooms and potatoes. As soon as it begins to boil, add salt to taste, reduce the heat to low and cook for two to three minutes.

Add dried noodles to soup. How much to put depends on the desired thickness of the soup, the recipe uses about half of the cooked one, the soup is not very thick. After adding the noodles, stir the soup and cook until tender. Keep in mind that getting into the hot broth, any dough products increase in volume, if you add a lot of noodles, the soup will turn out to be very thick.




We let the finished soup with dried mushrooms and homemade noodles brew for 15-20 minutes, leaving it on a warm burner. Arrange on plates, add two pinches of chopped greens and serve mushroom noodles to the table. Enjoy your meal!




Author Elena Litvinenko (Sangina)
See also how to cook.

Dried Mushroom Soup with Vermicelli - Traditional Russian dish, a frequent guest of the winter menu. After all, in Russia in the summer they always harvested and dried mushrooms in order to enjoy hot fragrant food in the cold season. The recipe for dried mushrooms with vermicelli is quite simple, and this article describes the steps for preparing it.

About Dried Mushroom Soup

It's believed that the best option- the most fragrant and tasty - from white mushrooms. good soup obtained from boletus and boletus.

Before use, dry mushrooms are soaked for several hours, then boiled in the same water. Then the broth is filtered through cheesecloth, the mushrooms are washed very thoroughly.

In addition to great palatability, has another important advantage: mushrooms are consumed very economically and they last for a long time.

Classic recipe

For soup with dried mushrooms and noodles you will need:

• 100 grams of mushrooms;
• 2 onions;
• 2 liters of water;
• 4 tablespoons of vermicelli;
• 50 grams of ghee;
• one carrot;
• two potato tubers;
• salt.

How we cook:

• Rinse mushrooms, soak for several hours in water.
• After the dried mushrooms are soaked, boil them until soft in the water where they were soaked. If you skip the soaking step, it will take much longer to cook the soup.
• Strain the resulting broth, rinse the mushrooms themselves with tap water and cut into small pieces.
• Grate carrots (take a small one), finely chop the onions. Fry the vegetables in melted butter for three minutes, then put the mushrooms on them and cook everything together for about five minutes.
• Send the mushrooms with onions and carrots, sliced ​​potatoes and salt to the broth strained after boiling the mushrooms.
• When the potatoes are half cooked, add vermicelli to the soup.
• Cook the soup for another five minutes. Then remove from the stove, add chopped greens and let it brew for about ten minutes.

spill hot soup on plates and add a spoonful of sour cream to each.

With chicken

The recipe can be slightly diversified by adding chicken to the composition. The combination of chicken, mushrooms and vermicelli is perfect, and this soup is just as easy to make. So the ingredients are:

• chicken breast with skin;
• 3.5 liters of water;
• 60 grams of dried forest mushrooms;
• one bulb;
• one carrot;
• one parsley root;
• vermicelli - to taste;
• pepper;
• rast. oil;
• fresh greens;
• salt.

How we cook:

1. Pour dried forest mushrooms warm water for half an hour.
2. Wash carrots and onions and cut into small cubes.
3. Wash the chicken breast with bone and skin, send it to a saucepan, pour in water, put parsley root, ground pepper and salt, cook over low heat, remembering to stir and remove the foam.
4. Pour a little sunflower oil into another pan and heat it up. Saute the onions in it, then put the carrots and cook them together until the carrots become lighter in color. Pour chicken broth into the saute and cook over low heat.
5. Put the mushrooms in a saucepan with browned vegetables and broth, bring to a boil, reduce the gas and continue to cook for a few more minutes.
6. Remove the skin from the chicken and put it in the soup. At the very end of cooking, throw a few small handfuls of small thin vermicelli into it and bring to readiness.

Ready chicken soup with dried mushrooms and noodles pour into plates, sprinkle on each chopped fresh herbs.

Conclusion

Mushroom soup made from dried mushrooms with vermicelli can be vegetarian or meat. The best meat in this case chicken is considered. For such a soup, you need to take a breast (not a fillet) or a leg (thigh). It is important to cook the chicken broth correctly, it should turn out to be quite rich, so you do not need to remove the skin and bone. As pasta, both small vermicelli and long vermicelli, as well as noodles - purchased or home-made, are suitable.

Dried mushroom soup with noodles is very rich in useful elements and will perfectly saturate even a fasting family. In addition, there are many options for mushroom soups with meat, it will be easy to choose the recipe that suits you.

Cooking tip: place dried mushrooms in cold water for 3-4 hours. After that, you need to rinse them well and pour out the first mushroom infusion that has formed. Otherwise, the mushrooms may not digest well, become “rubber” or start to taste bitter.

How to cook dried mushroom soup with vermicelli - 15 varieties

Dried Mushroom Soup Might Seem Newbies complex dish due to a large number preparatory processes. Having a multicooker will make cooking as easy as possible.

• 2 medium potatoes
• 100 g dried mushrooms
• 1 bulb
• carrot
• 1 st. l butter
• 1.5 liters of water
• 30-50 g vermicelli
• pepper, salt, dill/parsley, bay leaf, sour cream - to taste

Cooking:

Rinse the mushrooms well under the tap, put them in a cup and pour boiling water over them. After covering the cup, brew the mushrooms for at least 20 minutes. After letting the liquid drain, cut the mushrooms. This will need to be done before each preparation of dried mushroom soup.

Cooking tip: mushroom chitin is not the most easily digestible substance, so any mushrooms are always recommended to be boiled first, pour out the water. Already boiled mushrooms you can cook more.

We prepare vegetables, they should be washed, cleaned. Cut the potatoes into cubes or slices 1-2 cm. Chop the onion, grate the carrot on a coarse grater (or cut into small cubes).

Saute onions and carrots in butter: set the multicooker to the “frying” mode, put the oil in the bowl, then send the mixture of vegetables. Saute for 1 minute, add mushrooms. Cook everything together until the end of the regime, stirring and without lowering the lid.

Add potato cubes to mushrooms with vegetables, pour hot water and cook in the "soup" mode. Do not forget to add salt, pepper, bay leaf. Cook until the end of the regime (at least 40 minutes). Try the mushroom and potato for readiness, the broth for salinity. Add vermicelli after 5 minutes. Turn off, season with herbs and let stand for 5 minutes.

Cheese gently sets off the mushroom flavor, making it tender and creamy, the soup will be thicker and saltier.

Ingredients:

• 1 onion and 1 carrot
• 1 garlic clove
• vegetable oil for frying
• melted cream cheese 70 g
• 150 g dried mushrooms
• 50 g vermicelli
• 1.5 liters of water
• pepper, salt, dill / parsley - to taste

Cooking:

Soak mushrooms. Prepare the fry: peel, chop and sauté vegetables in vegetable oil for 3-5 minutes until golden brown.

Bring water in a saucepan to a boil. Mushrooms cut more finely, lay to the vegetables, fry for another 5-8 minutes. Cover the mushrooms with a lid, reduce the heat to a minimum.

Pour the mushroom broth into a saucepan, avoiding sediment. Cut the cheese or move it with a spoon into boiling water. Bring to a boil and add the mushroom fry, cook for 20-30 minutes over low heat. Salt with cheese.

Fry the vermicelli in a pan with the remaining vegetable oil for 5 minutes and add it to the soup, cook for another 2 minutes. Put chopped garlic, greens in the soup.

Transcarpathia is a Ukrainian south-western region, nestled in picturesque warm foothills and very rich in noble mushroom species. Yushka is the local name for the broth.

Cooking tip: dried mushroom concentrate is convenient to store in glass jars in powder form. For example, you can grind them in a coffee grinder. With such an addition, the aroma of the soup will become simply magical, and the soup will become very rich.

Ingredients:

• 1 bulb
• 100 g dried porcini mushrooms
• 250g flour
• 1 carrot
• 1.5 l vegetable or meat broth
• 50g vermicelli
• 1 egg (optional)
• vegetable oil for frying
• pepper, salt, parsley/ green onion- taste

Cooking:

Pour boiling water over the prepared mushrooms, let it brew for about 20 minutes. Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil for about 10 minutes. Cut the mushrooms into pieces of about 1.5 cm, put in a saucepan. Add onions and carrots, pour broth and fragrant mushroom broth. Salt, put on fire and cook for about an hour

We prepare vermicelli on our own: add salt, 0.5 tbsp of water to the sifted flour (you can add 1 egg). Knead a stiff dough, roll into a ball and let it rest for 20 minutes, covered with a clean cotton towel. Roll out the dough thinly, dusting the surface and the rolling pin with flour. Allow the tortilla to dry slightly for easy slicing. Gently but tightly roll the cake into a roll and cut it into puff circles of 5-7mm. Stir the noodles with your fingers, separating, and cook in salted water until boiling again, then drain the water.

Add greens to the yushka, check the salinity, turn off the stove and let the soup brew. Spread the noodles on plates before serving and pour over the soup.

It is not entirely clear whether this is Korean, Thai or Chinese a traditional dish, but lovers of Russian mushrooms will definitely like it. "Imperial mushrooms" shiitake sweetish in taste, grow on the trunks of chestnut trees.

To prepare such an Asian soup, we stock up on shelves in supermarket chains, where everything for sushi is sold.

Ingredients:

• carrot
• 1 pack (85-100g) dried shiitake
• 80 g noodles (glass starch, egg, rice or buckwheat)
• garlic cloves
• about 2-3 cm root fresh ginger
• 2-3 green onions
• 1 pack (225g) firm tofu
• vegetable oil for frying (Asians love sesame)
• 1.5 liters of water
• pepper, salt, green onion - to taste

Cooking:

Soak dried shiitake mushrooms in cold water for at least 30 minutes. Wash and clean vegetables. Cut off the white parts of the onion feathers and cut into rings. Grate carrots, as for Korean carrots if there is no special grater - it does not matter, cut as you like. Chop the ginger and garlic very finely.

Pour oil into a saucepan with a thick bottom, heat, fry vegetables. Then pour water and simmer, not bringing to a boil over medium heat for 8 minutes, salt.

Drain water from mushrooms, squeeze and finely chop. Add them to the pot and cook for 15 minutes. Add the noodles, cook the soup until it is half cooked, following the instructions on the package. Then add diced (1cm) tofu, garnish with green onions.

Let's move on to meat soups with mushrooms. Chanterelles themselves are a bit like chicken in texture, so they will be perfectly combined with it.

Ingredients:

• 300 g chicken (1 thigh or 2 legs or breast)
• 1 medium onion
• 1 medium carrot
• 2 potatoes
• 150 g dried chanterelles
• 200g thick sour cream or country cream
• butter and vegetable oil for frying
• 50g noodles
• 1.5 liters of water

Cooking:

Soak the chanterelles in cold water for an hour, then rinse and drain the water. Prepare chicken broth. Remove the bones from the meat and transfer to a bowl.

Fry the onion in butter, chop the chanterelles and, adding vegetable oil to the pan, fry them with onions. Salt, cover and simmer for 10 minutes.

Wash the potatoes, peel, cut into cubes, grate the carrots on a coarse grater. Bring the broth to a boil, cook the potatoes and carrots until the potatoes are soft for about 20 minutes.

Combine all ingredients and cook for another 5 minutes. Before serving, add sour cream or cream.

This dish uses a maximum of hearty ingredients to make it very rich: it's a great lunch after a hard day's physical work. Cooking is multi-stage, beginners should try simpler recipes.

Ingredients:

• 1.5 liters of water or beef broth
• 1 kg sauerkraut
• 1 carrot
• parsley root
• 1 bulb
• 1 potato
• 200 g beef
• 1 st. l. flour
• 150 g dried mushrooms
• 3 garlic cloves
• 100 g ham
• 50 g vermicelli
• oil or fat for frying
• herbs, salt, pepper - to taste

Cooking:

Standardly prepared dried mushrooms are poured with boiling water, after 20 minutes we take out and squeeze the mushrooms, cut them smaller. Leave the decoction aside.

Squeeze the cabbage, put it in a thick-bottomed pan, pour 1 cup of broth, add oil or fat and simmer, stirring over medium, then low heat for about an hour (it is convenient to do this in a slow cooker on the “stewing” mode).

Wash and peel vegetables, cut potatoes into cubes, chop onions and carrots. Saute onions and carrots for 2 minutes in a small frying pan, add flour and stir well, fry for another minute.

Combine the rest of the broth with mushroom broth, bring to a boil and cook the potatoes until half cooked. Add cabbage, vegetable roast and cook until potatoes are ready, add vermicelli 5 minutes before the end of cooking.

Cut the beef into slices (approximately 1.5x4 cm) and fry it for 15 minutes. Mushrooms cut, fry also 10-15 minutes.

Transfer the cabbage soup in portions into pots, distributing meat and ham, cut into strips, on top of each. Simmer in the oven at 120 degrees for 15-20 minutes until the meat is cooked. Serve with sour cream and herbs.

most tender fragrant soup very easy to cook and suitable not only for lunch, but also for romantic dinner, because mushrooms, especially champignons, are well-known aphrodisiacs.

Ingredients:

• 100 g dried champignons (mushroom powder is perfect here)
• 100 g cream 10%
• 500 ml stock
• 1 small onion
• 1 st. l. flour
• 2 tbsp. l. butter
• 30 g small noodles (you can stars)
• vegetable oil for frying
• herbs, salt, pepper - to taste

Cooking:

Prepare mushrooms as described above. Finely chop the onion, fry for 3 minutes, add chopped mushrooms, fry for 15 minutes, then cover and leave on the switched off stove.

On the other burner in a saucepan, melt the butter, add the flour and stir continuously, fry the mixture, gradually pouring 2 tbsp. l. broth. Transfer the mushrooms with onions to a deep saucepan or bowl, add the broth, chop until thick homogeneous mass immersion blender. Combine the mushroom mass with the creamy-flour roast in a saucepan, cook for 5-7 minutes. Add cream, salt, pepper, bring to a boil, add noodles and cook for another 5 minutes.

In mushroom soup, you can put a variety of cereals, legumes and pasta: rice, pearl barley, lentils, oatmeal, pasta, vermicelli. The most fragrant and healthy cereal- buckwheat. Adding traditional recipe mushroom soup with buckwheat potato dumplings, we get an incomparable texture and aroma.

Ingredients:

• 100 g dried mushrooms (champignons or others)
• buckwheat groats 50 g (pre-cooked)
• 2 liters of water or chicken broth (boil chicken breast with salt, onions and carrots, then remove the vegetables, and add the meat, if desired, to the soup at the end)
• 1 onion or 1 stalk leek
• 1 carrot
• 2 large potatoes
• 1 egg
• 2-4 tablespoons flour
• 30 g gossamer vermicelli
• vegetable oil for frying
• greens, salt, pepper, bay leaf, sour cream - to taste

Cooking:

Pour the washed mushrooms with boiling water. Boil potatoes in their skins and cool, peel, mix with flour and egg, salt and knead a homogeneous dough. Dumplings are conveniently and quickly formed with a teaspoon, immediately put into boiling water. In this case, the dough should be slightly liquid.

Peel onions and carrots, chop finely and fry for 3 minutes, add squeezed and chopped mushrooms. Reduce the fire and fry mushrooms with vegetables

15 minutes. Add to dumplings mushroom decoction, roasted, buckwheat, lavrushka, salt and pepper. Cook for 15 minutes, add cobwebs, turn off the fire and let the soup stand on the stove for 5-10 minutes.

Pearls of barley groats ("pearls") - very nutritious and useful product. They will enrich the body with phosphorus, improve the digestibility of mushrooms, and barley soup will turn out to be very satisfying. An unusual combination of herbs and spices will make the taste "restaurant".

Ingredients:

• 100-150 g dried mushrooms
• 2.5-3 liters of water (part of it is immediately boiled for pouring mushrooms)
• fresh herbs (celery stalks, dill, parsley)
• spices (black peppercorns, cloves, allspice)
• vegetable oil for frying
• 0.5 st pearl barley
• 1 bulb
• 1 carrot
• 1 white root (parsnip, celery or parsley root)
• salt, pepper to taste

Cooking:

Prepared mushrooms (washed and soaked for 2 hours in cold water, drained) pour boiling water. After 20 minutes, pour the hot mushroom broth into a saucepan, add water.

Cooking tip: when pouring the broth into the pan with a colander, line it with napkins or gauze folded several times to prevent grains of sand from entering the soup.****

We put a bunch of herbs and spices in a pot of water (for convenience, you can tie the stems with a cotton thread, and put the spices in a metal tea strainer), this will be the basis for the soup. Bring the broth to a boil, meanwhile chop the mushrooms. Add mushrooms to the broth, after boiling, cook for 40 minutes.

Rinse the barley, dry. Heat the oil in a frying pan and place the cereal there, fry over medium heat, stirring for about 5 minutes. Add the cereal to the broth.

Finely chop the onion, carrots - into strips, chop the roots. Fry the vegetables until soft for about 5 minutes. Transfer them to the broth, cook everything together until the mushrooms and barley are ready, at the end, add vermicelli in 5 minutes.

A high-protein dish with a tart aroma of mushrooms, very easy to prepare. The main difficulty is to choose high-quality beef and cook a good broth.

Cooking tip: beef brisket for delicious broth should be young and fresh, its bright red color and elasticity will tell about it. In the brisket for the broth, cartilage must also be present. ****

Ingredients:

• 400 g beef brisket
• 2-3 liters of water
• 300 g white or red beans
• 100 g dried boletus
• 2 small onions
• 2-3 small potatoes
• carrot
• 1 tbsp tomato paste
• vegetable oil for frying
• 30 g vermicelli
• herbs, salt, pepper - to taste

Cooking:

Rinse beans and pre-soak in cold water for at least an hour (or better for 4 hours or overnight, so they will cook faster).

Rinse the meat, pour cold water in a deep saucepan and set to boil (it will also take about an hour), periodically removing the foam with a slotted spoon, after boiling, you can add a whole peeled onion and salt. Mushrooms (after washing and soaking for 4 hours) pour hot water for 30 minutes.

Transfer the cooked meat to a bowl to cool, strain the broth and return to the pan. Drain the water from the swollen beans, pour it into the broth, salt and pepper. Prepare vegetable frying from onions, carrots and tomato paste. Peel potatoes, cut into cubes.

Mushrooms cut, then mushroom broth and mushrooms combine with broth. Cut the cooled meat into portions (across the fibers), add to the soup, cook until the beans are fully cooked. Pour the chopped potatoes and fry, cook until the potatoes are ready, add the vermicelli at the very end. Let it brew for 10 minutes.

A super-quick recipe for hikers and campers alike. A warming smoky soup will turn out equally tasty on a wood stove, on a fire in a pot and on a gas burner. Products, of course, are better to dry in the fall for future use, it is very convenient to do this in an electric dryer, or stock up already dried before the event. On a hike, extra grams in a backpack (and minutes of cooking) are useless, so dried vegetables, mushrooms and meat are ideal for travelers.

Ingredients:

• 100 g dried mushrooms finely chopped
• 1.5 liters of water
• 50 g vermicelli
• 50 g mixture dried vegetables(take to taste - onion, carrot, tomato, pepper, potato, garlic)
• 150 g cured/dried meat (consider its saltiness)
• dried herbs, salt, pepper - to taste

Cooking:

First of all, boil water on your hearth. While it boils, rinse the mushrooms (just in case) and soak in a small bowl, then pour out the water. Add mushrooms to boiling water, salt and cook for 20 minutes.

Then put the meat in the soup, after 5 minutes add the vegetables, cook everything together for another 10 minutes. At the very end, as usual, put greens and vermicelli.

Dried mushroom platter, champignons or pure white dried mushrooms will perfectly fit into the recipe of this dish. Wine will need fortified sweet, dessert - Marsala, Madeira, Prosecco or Sherry. Tomatoes can be taken fresh, but tastier soup it will turn out with dried ones. Small pasta, such as risoni or stellini, is perfect for soup, you can also replace it with vermicelli.

Ingredients:

• 100-150g dried mushrooms
• 2 tbsp olive oil
• 1 large garlic clove
• 1 leek
• 1 tbsp tomato paste
• 300g dried tomatoes (or 600g fresh)
• 0.3 st. guilt
• bay leaf 1-2pcs
• dill seeds 0.5 tsp
• 1 l vegetable broth
• 30g fine paste
• olive oil
• salt, white or pink pepper - to taste
• baguette or White bread for croutons

Cooking:

Heat the oil in a heavy bottomed pan, fry the onion for about 5 minutes, season with salt and pepper. Grind the garlic, squeeze the mushrooms and cut (not very finely), add to the vegetables, fry over medium heat for about 10 minutes. Put dill, bay leaf and tomato paste in a saucepan.

Cut the sun-dried tomatoes into 2 more parts (fresh peel and seeds, cut into 2 cm), add to the mushrooms, fry for 5 minutes. After that, pour vegetable broth, mushroom broth into the pan and cover with a lid.

After the soup boils, add wine, cook for another 20 minutes over low heat. Prepare croutons or crackers: dry bread without crusts in a dry hot frying pan with a pounded drop of butter, serve separately.

it diet dish even those who do not really like zucchini will like it, because thanks to the rich mushroom taste of the soup and a similar texture, the vegetable is not felt at all.

At the stage of adding vegetables with mushrooms to the broth, you can optionally puree the soup with an immersion blender - the excellent taste will not change from this, it will only become even more tender.

Ingredients:

• dried mushrooms 150 g
• zucchini (or zucchini) 200 g
• 1 medium onion
• 1 medium carrot
• hot vegetable broth 1 l
• 1 tbsp flour
• 1 tbsp milk
• 30g vermicelli
• vegetable oil for frying
• greens, salt, pepper, sour cream or white 1% yogurt - to taste

Cooking:

Mushrooms prepare and leave in hot water for 20 minutes. Set the broth aside, squeeze the mushrooms, cut the large ones. Peel and finely chop vegetables (if we don’t use a blender further, otherwise you can cut everything in the same cubes): onion into cubes, carrots on a coarse grater, zucchini - into small 3mm slices (disguise them as mushrooms). Make fried onions and carrots.

Transfer the mushrooms to the pan, lightly fry for 3-5 minutes, then simmer, stirring, for 20 minutes. Add the zucchini and cook for another 10 minutes, stir in the flour. Add milk, salt and simmer for about 5 minutes over low heat.

Arrange the soup in pots in portions, pour vegetable broth, leaving a couple of cm to the top, and put in the oven, heated to 200 degrees for half an hour. Turn off the stove, add vermicelli to each serving, mix and hold in the oven for 5-10 minutes. Before serving, sprinkle with herbs, add yogurt or sour cream.

A detailed recipe for making an unusual mushroom soup from dried mushrooms with pasta from a famous chef, with many secrets and tricks, will help surprise your dinner guests.

Ingredients:

• 100 g dried porcini mushrooms
• 50 g conchiglioni pasta (large shells)
• 100 g butter
• 2 liters of boiling water
• 3 small potatoes
• 1 carrot
• 1 leek
• 0.5 tsp flour
• dry sherry 1-2 tsp
• vegetable oil for frying

Cooking:

Pour the washed mushrooms with hot water and cook on low heat for 30 minutes. Peel the potatoes, cut into 4 parts and cook separately until tender, salt the water. We also separately set the pasta to boil in salted water.

Cooking tip: potatoes and pasta will cook faster if you add a piece of butter to the water ****

We clean the carrots, cut into circles or figured (using a carving knife). Strain the mushroom broth through a colander. Rinse mushrooms with cold water, let drain. From a leek, take the white-green part of the stem, and finely chop. Melt a little butter in a frying pan, add vegetable oil and fry the onion for 2-3 minutes.

Finely chop the mushrooms and add to the onion, salt, after 10 minutes add a little more butter. Pour flour to the mushrooms, 1 tbsp. mushroom broth and mix well.

Gently move the mushroom broth into a saucepan with a ladle, without shaking the sediment, put it on a boil. At this point, the shells should be ready, rinse them with cold water and leave to drain in a colander. Potatoes are also ready, drain the water and pat dry. Make mashed potatoes and butter.

In boiling mushroom broth add carrots, coarsely chop the green part of the leek, put in the soup. Stuff the shells with mushrooms and potatoes (3 pieces per serving). Pour some of the broth into the pan and shift the stuffed shells there, heat them under the lid for a couple. Add wine to broth.

Arrange the shells on deep plates and pour over the broth.

Lentils are another tasty and healthy alternative to cereals, or rather legumes in soup. The longest variety in cooking, but the most useful is plate (green).

Ingredients:

• 2 liters of water
• 0.7 st lentils
• 50 g dried mushrooms
• 2 medium potatoes
• 1 carrot
• 1 bulb
• 1 garlic clove
• vegetable oil for frying
• salt, pepper, herbs - to taste

Cooking:

Boil the lentils in salted water following the package directions (15-20 minutes). Peel onions, carrots and garlic, chop, fry for 5-7 minutes, add garlic, mix.

Peel potatoes, cut into slices. Transfer the vegetables to the potatoes, and the prepared mushrooms to the pan with the remaining oil. After 10-15 minutes, when excess water has evaporated from the mushrooms, add them to the soup. Cook for another 10 minutes, salt, pepper, garnish with herbs.