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How to cook soup with dried mushrooms. Soup with dried porcini mushrooms

Mushrooms are a unique product. They are satisfying, rich in protein, but do not have a high energy value. Vegetarians, fasting Christians, people seeking to lose weight, gourmets who appreciate the rich taste and bright aroma are happy to include them in the diet. It is difficult to find a person who is indifferent to dishes from the gifts of the forest. Dried mushrooms retain all their properties, remaining as tasty and fragrant as fresh ones. Connoisseurs say that mushroom soup made from dried mushrooms turns out to be richer and more fragrant than from ordinary ones. Even a cook who does not have much experience can cook it. The main thing is to know a few subtleties.

Cooking features

Cooking soup from dried mushrooms is easy. However, the technology of its cooking differs from the preparation of mushroom soup from fresh forest products.

• Not all mushrooms are suitable for drying and subsequent use for cooking soup. Only mushrooms of a high category are dried, such as mushrooms, boletus, boletus, chanterelles. They cook quickly, do not have an unpleasant aftertaste, and have a pronounced mushroom aroma.
• Before preparing the soup, the mushrooms should be washed and soaked in boiling water or cool water so that they restore their shape. It is usually cold water that is used, leaving the mushrooms in it for several hours. Boiling water is used only when there is not enough time to prepare the ingredients. IN hot water it is enough to soak the mushrooms for 30-60 minutes.
• Don't rush to throw away the water you soaked the mushrooms in: strain it to prevent debris from getting in, and use it to simmer the soup for even more flavor. The infusion can also be used to make sauces.
• Dried mushrooms before adding to the soup can not be soaked, but ground into powder. In this case, the dish will turn out even more fragrant and will be easier to digest by the body.
• Mushrooms have a pronounced aroma, so it is not advisable to add a large amount of spices and spices to the soup from them. The most is a few peppercorns and Bay leaf.
• Mushroom soup doesn't have to be lean. A pleasant creamy taste will be given to it by cow butter, processed cheese, cream. It will be more satisfying if you cook it with chicken or other meat.
• For satiety, you can add cereals or vermicelli to mushroom soup.
• Dried mushroom soup is not recommended for baby food. It should be eaten in moderation to avoid digestive problems.

There are many recipes for mushroom soup. It can be boiled with vegetables, cereals, adding cheese, cream, egg, herbs to it. The technology of cooking a dish may depend on a specific recipe.

Simple Dried Mushroom Soup

• dried mushrooms- 50 g;
• potatoes - 0.5 kg;
• carrots - 100 g;
• onion- 100 g;
• vegetable or butter - as needed;
• wheat flour - 20–30 g;
• salt, herbs, spices - to taste;
• sour cream (optional) - for serving.

Cooking method:

• Wash the mushrooms, pour cool water in the amount of 1.5 liters, leave for 2 hours.
• Pour the water through a sieve into a saucepan. Bring its volume to the original by adding clean water.
• Mushrooms cut into pieces.
• Peel the carrots, coarsely grate or cut into small cubes.
• Remove the husk from the bulb. Chop the onion with a knife.
• Fry the onions and carrots in butter or vegetable oil until soft.
• In a separate frying pan, melt the butter, fry the flour in it. If you are fasting, the flour can be lightly browned in a dry frying pan.
• Put the mushrooms into a saucepan.
• Peel the potatoes, cut into medium-sized cubes, put to the mushrooms.
• Put the pot on the fire. After the water boils, add salt and spices. Boil 10 minutes.
• Add stir-fried vegetables. After 5 minutes, add finely chopped greens.
• Boil the soup for another 5 minutes, add the flour.
• Continue to cook the soup for 2-3 minutes, stirring constantly.

Dried mushroom soup with cream

• dried mushrooms - 50 g;
• fresh champignons - 100 g;
• milk - 0.5 l;
• water - 0.5 l;
• cream - 100 ml;
• butter - 40 g;
• wheat flour - 20 g;
• salt, red and black ground pepper - to taste.

Cooking method:

• Dried mushrooms pour half a liter of boiling water, soak them for half an hour.
• Throw it in a colander.
• Cut the soaked dried mushrooms and champignons into small pieces.
• Melt the butter in a saucepan, put chopped mushrooms in it, fry them for 3-4 minutes, add the remaining mushrooms, continue frying for 5 minutes.
• Add flour, stir.
• Pour, whisking the contents of the pan with a whisk, the water in which the mushrooms were soaked.
• Enter the milk in the same way.
• Simmer for 5 minutes, stirring to avoid lumps.
• Add cream and spices. Cook over low heat covered for 20 minutes.

Mushroom soup cooked this recipe, has a delicate creamy taste. If desired, it can be turned into a cream soup by chopping with a blender and then boiling for 1-2 minutes.

Mushroom soup made from crushed dried mushrooms with boiled eggs

• dried mushrooms - 0.2 kg;
• onions - 100 g;
• celery root - 100 g;
• carrots - 0.2 kg;
• boiled eggs - 3 pcs.;
• fresh herbs - 100 g;
• water - 2 l;
• lemon - to taste;
• vegetable oil- how much is needed;
• salt, pepper - to taste.

Cooking method:

• Using a blender or coffee grinder, turn the dried mushrooms into a powder.
• Peel the carrots, cut into small cubes.
• Also chop the onion and celery root.
• Fry celery, onion and carrots in vegetable oil until half cooked.
• Pour in water, bring to a boil.
• Add chopped mushrooms, salt and pepper.
• Simmer soup over low heat for 15 minutes.
• Cut the lemon into thin slices.
• Chop the greens with a knife.
• Hard boil eggs, peel, cut in half.

Pour the finished soup into bowls, put a slice of lemon and half an egg in each, sprinkle generously with chopped herbs. Soup according to this recipe is prepared very quickly.

Dried mushroom soup with chicken and buckwheat

• chicken - 0.5 kg;
• dried mushrooms - 100 g;
• buckwheat - 150 g;
• onions - 100 g;
• carrots - 100 g;
• water - 2 l;
• salt, pepper - to taste.

Cooking method:

• Soak the mushrooms, rinse, cut into small cubes.
• Sort, wash the buckwheat.
• Wash the chicken, put in a saucepan.
• Peel the vegetables, put to the chicken.
• Fill with water, put on fire.
• After boiling, remove the foam, cover the pan with a lid, reduce the intensity of the flame.
• Simmer for 30-45 minutes until the chicken is done.
• Remove chicken and vegetables from broth. Throw out the vegetables. Cool down the chicken. Separate the meat from the bones, chop finely, return to the broth.
• Put the prepared buckwheat and mushrooms into the broth.
• When the soup boils again, add salt and pepper to taste.
• Boil the soup for 20 minutes, then insist under the lid for a quarter of an hour.

The soup according to this recipe is rich and fragrant. The dish is one of the traditional ones that were prepared in Rus' in the old days. Despite the simple composition, the soup according to this recipe is hearty, tasty, healthy.

Dried mushroom soup with vermicelli and cheese

• dried mushrooms - 100 g;
• water - 2 l;
• potatoes - 0.25 kg;
• vermicelli - 100 g;
• onions - 100 g;
• carrots - 100 g;
• butter - 40 g;
• processed cheese - 70 g;
• salt - to taste.

Cooking method:

• Grate carrots.
• Finely chop the onion.
• Mushrooms fill with water, leave for 2 hours.
• Cut the soaked mushrooms into cubes.
• Freeze the cheese a little by placing it in freezer, chop on a grater.
• Peel the potatoes, cut into centimeter-sized cubes.
• Boil water, put potatoes and mushrooms in it.
• Fry onions and carrots in butter, add to the soup 10 minutes after adding mushrooms and potatoes to it.
• After 5 minutes, add vermicelli, after 2-3 minutes - cheese. Cook until the cheese is completely melted.
• Add salt, spices, cook for another 2 minutes and remove from heat.

If you do not want the vermicelli to swell too much, you can lightly fry it in a dry frying pan before adding it to the soup.

Mushroom soup made from dried mushrooms can be cooked at any time of the year. It turns out to be as tasty and fragrant as from the fresh gifts of the forest. The presence of a large number of recipes for this first course will allow each hostess to find an option to taste.

Noble porcini mushrooms are great for cooking a variety of dishes. But they are especially good in a transparent, unusually fragrant and rich soup. Consider the options and subtleties of their cooking. We present 3 recipes for soups from fresh, dried and frozen porcini mushrooms.
Recipe content:

There is nothing healthier for lunch than a plate of fresh hot soup. This is an extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, mushrooms are used fresh, frozen, dried, canned, pickled. However, those that are at hand. Particularly appetizing and tasty soup is obtained from fresh mushrooms. But most often soups are cooked using dried White mushroom.

Soups are usually supplemented with various products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some cooks believe that porcini mushrooms are self-sufficient and additional products simplify their taste, therefore, neither cereals nor vegetables are recommended.

Mushroom cream soups are very common. They are boiled in the same way as usual, after they are cooled, they are pierced with a blender to the consistency of mashed potatoes and heated again, without boiling. And in order for the soup to be tastier, it must be given time to brew a little.

How to cook porcini mushroom soup - cooking secrets

From time immemorial, mushroom soup has been classified as an exquisite gourmet first course, but any and even an inexperienced culinary specialist can cook it. To know how to cook porcini mushroom soup, you need to know general recommendations, then the soup will have a fragrant and rich mushroom soup.

• For mushroom soup from porcini mushrooms, any mushrooms are used. Fresh put raw or pre-fried. The roasting process will reveal a unique mushroom aroma.
• The most rich and delicious yushka is obtained from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal the taste.
• The standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
• Pickled and salted mushrooms will add a refined taste to the soup, and a combination of salted and fresh mushrooms will give an unforgettable aroma.
• For a rich soup, dried mushrooms ground into powder are added to the soup. So the dish will become more satisfying and denser.
• Spice adds richness to any soup. But porcini mushroom soup does not need additional additives. It can be supplemented only with black ground pepper and herbs.
• Flour will add density and density to the dish. It is pre-fried in a pan, and then diluted with broth and added to the bulk.
• French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
• The dish is served with sour cream, herbs and crackers.
• Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all trace elements and useful material and most importantly the flavor.
• Store dried mushrooms in a dry place in paper bag or cardboard box.

White mushrooms belong to the first category of elite mushrooms. They are very well perceived and absorbed by the body, contain a beneficial substance that affects the strength and growth of nails, hair health and skin elasticity. There are many recipes for their preparation, but soup is considered a classic.

• Calorie content per 100 g - 36 kcal.
• Servings - 5
• Cooking time - 50 minutes

Ingredients:

• White mushrooms - 300-350 g
• Water - 1.5 l
• Carrot - 1 pc.
• Dill, parsley - 2 sprigs
• Bay leaf - 2-3 pcs.
• Onion - 2 pcs.
• Potatoes - 4 pcs.
• Olive oil - 2 tbsp
• Salt - 1 tsp or to taste

Step by step preparation:

1. Clean mushrooms from sand and branches. Dip in cold water and soak for 15 minutes. Wash thoroughly after each mushroom. Cut larger ones into smaller pieces. Place the mushrooms in a saucepan drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pan, they are ready.
2. Remove the boiled mushrooms from the broth, put on the countertop and dry. Then fry in olive oil until golden brown. Return them to the broth.
3. Saute the onion in a frying pan in oil until transparent and send to the pan.
4. Peel potatoes with carrots, wash, cut into pieces and put in soup.
5. Put the pan on the stove, boil and simmer until the vegetables are ready.
6. For 5 minutes, put the bay leaf, season with salt and pepper and add chopped herbs.

When there is a blizzard outside the window, but you don’t want to go for groceries, then a bunch of dried porcini mushrooms will be a real salvation. Of these, you can quickly cook the most common, at the same time delicious mushroom soup, which is very tasty served with sour cream.

Ingredients:

• Dried mushrooms - 50 g
• Water - 1.5 l
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Bulb - 1 pc.
• Bay leaf - 1 pc.
• Peppercorns - 2 pcs.
• Butter - for frying
• Wheat flour - 1 tbsp
• Sour cream - for serving
• Greens - bunch
• Salt - 1 tsp or to taste

Step by step preparation:

1. Wash the mushrooms, pour boiling water over them and leave to infuse for 20-25 minutes.
2. Peel the onion with carrots, finely chop the first, grate the second on a coarse grater. Pass the vegetables in a pan in butter until golden. At the end, add flour, mix and fry for a couple of minutes.
3. Rinse swollen mushrooms running water, cut and throw in boiled water. Then pour in the water in which they were soaked.
4. After 20 minutes, put the diced peeled potatoes. After 10 minutes, salt, pepper, add the roast, bay leaf and cook until the potatoes are ready.
5. Leave the finished soup to infuse for 15 minutes and serve with sour cream and herbs.

Many chefs believe that frozen mushrooms are not the best option for mushroom soup, since the stew with them is not very rich and fragrant. But there are exceptions to any rule, and this recipe is proof of that.

Ingredients:

• Frozen porcini mushrooms - 500 g
• Pearl barley - 250 g
• Frozen green pea- 250 g
• Parsley root - 100 g
• Celery root - 100 g
• Water - 2.5 l
• Garlic - 3 cloves
• Allspice peas - 2 pcs.
• Carrot - 1 pc.
• Bulb - 1 pc.
• Butter - for frying
• Sour cream - 2-3 tablespoons
• Salt - 1 tsp

Step by step preparation:

1. Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots - into strips, potatoes - into cubes, garlic - finely chop.
2. Pour frozen mushrooms cold water and leave for half an hour. Throw them in a colander, rinse and cut into pieces.
3. Melt the butter in a frying pan and sauté the onion for 5 minutes.
4. Add mushrooms and cook over moderate heat for 10 minutes.
5. Pour water into the pan, boil, put the parsley and celery and boil for 10 minutes.
6. Put the carrots in the pan and cook for 10 minutes.
7. Add the potatoes to the pot and cook the soup for another 10 minutes.
8. Add mushrooms with onions and continue cooking for 5 minutes.
9. Boil the barley in advance until tender and season the soup with it.
10. Put green peas, laurel, allspice peas, chopped garlic, dill and mix.
11. Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before cooking and leave the soup to infuse under the lid for 15 minutes.

We pamper our relatives and pay tribute to autumn gifts. Cooking soup from dried mushrooms. Incredibly fragrant, surprisingly tasty lean soup will be a great start to Sunday lunch when the whole family is together. The food is being prepared, if you do not take into account the cooking time of the mushrooms, very quickly. To completely speed up the process, you can soak mushrooms in cold water in the evening, and in the morning cook the first dish that will conquer lovers home cooking.

Features of dried mushroom soup

The basis

We cook on water, mushroom, meat broth. In any case, it will turn out delicious, because the food will meet the preferences of the hostess, her household.

Mushrooms

Small white mushrooms are ideal. They do not need to be cut into pieces, they look elegant on a plate. But not everyone has miniature blanks. Then we take fungi of any size. Just after we boil them, remove them from the pan, cut them into pieces.

Many dry chanterelles, flywheels, and other trophies of quiet hunting. It is clear that they can also be put into dried mushroom soup. Technology will not change step by step.

Additives

Of course, potatoes. And if you want the soup to be especially rich, you can put 3-4 whole potatoes in the broth. When they are cooked, mash into a puree, add to the pan. Then just lay the potatoes cut into pieces. Thanks to this technique, the dish will acquire a special richness.

For the rest, they put those components that are pleasing to the soul:

• fried onions and carrots,
• garlic, fresh herbs;
• cereals, pasta;
• tomatoes, bell peppers.

Spices

We choose a bouquet for soup from dried porcini mushrooms at our discretion. But no black ground pepper, bay leaf is indispensable.

Spices for mushrooms:

• coriander;
• cilantro;
• thyme;
• basil;
• dill;
• parsley;
• garlic.

As a rule, all of the listed spices are added to mushroom dishes in different countries peace.

Processing mushrooms before laying in soup

It is important to remember that we dry raw fungi. To avoid damage, we use minimal cleaning. Therefore, for cooking soups, you need to wash the raw materials well. We put the mushrooms in cold water, leave for 1-2 hours. Best left overnight. During this time, they will swell, it will be possible to wash the sand and dirt.

After we put it in a saucepan, fill it with water, cook for 30 minutes.

Dishes using dried mushrooms are very fragrant. Despite the fact that they are in a dried state, they retain all the useful components and taste. There is another plus of the product in dry form - convenience and long shelf life. Soups made from dried mushrooms are especially tasty, which are very simple to prepare, but it is important to take into account some features.

Dried Mushroom Soup - Cooking Basics

In addition to the process of cooking the first course, it is necessary to properly prepare the mushrooms and take into account small tricks. The taste of the first dish will directly depend on this.

• Leave the dried mushrooms whole or grind in a blender, then add to the soup as a powder.
• Store the product only in paper or paper bags and always in a dry place. Also you can use carton boxes. Otherwise, the mushrooms will be saturated with moisture, which will lead to the formation of mold.
• Many types of plants are suitable for preparing the first course, but housewives give their preference to porcini mushrooms. The first dishes with their use are the most fragrant.
• In addition to the dried product, fresh, and even pickled mushrooms can be added to the soup.
• Usually the finished dish is seasoned with sour cream, as well as fresh herbs. But it's up to you.
• When cooking soup, it is important not to overdo it with spices. They are easy to kill the mushroom taste of the dish. Therefore, use only pepper and bay leaf as a whole.

Dried mushroom soup - food preparation

Mushrooms must be prepared in advance; in general, they are not added to the soup.

• Soak the product in cool water for a couple of hours. If there is absolutely no time to wait, then fill them with boiling water and leave to swell for half an hour.

• Usually the liquid in which the mushrooms lay is also used for the broth. So fill them up clean water. But still strain it through a sieve before boiling.

• Boil the mushrooms in the water where they were soaked only if you are sure the plant is clean. Otherwise, before adding them to the soup, rinse well under running water.
• Cut the swollen mushrooms into cubes or strips, then lower them into the broth.

How to cook dried mushroom soup

Soft mashed soups are gaining more and more popularity. Cooking them is not as difficult as it seems at first glance.

Ingredients:

• dried mushrooms - to taste;
• potatoes - 1 pc.;
• onions - 1 pc.;
• ready-made broth - 1 tbsp.;
• cream - 1 tbsp.;
• vegetable oil;
• salt and spices - to taste.

Advice. You can use any broth. If it is based on chicken, then the soup will be creamy and more tender. And if you cooked it from vegetables, you will get a refreshing and summery dish.

Cooking:

• Prepare the mushrooms. Soak them, wash them. Since the soup will be crushed at the end, it is not necessary to cut them.

• Pour the broth into a saucepan, bring to a boil and add the mushrooms.

• Peel potatoes, cut into cubes. Rinse off starch.

• Add it to the mushrooms, make medium heat and cook the potatoes until tender. If the vegetable has become soft, then it is cooked.

• Meanwhile, peel the onion, chop it.

• Heat vegetable oil in a frying pan and fry the onion in it until golden brown, but transparent.

• When the potatoes are cooked, pour off some of the broth, you will need it later.
• Add the fried onion to the mushrooms, mix with a spoon. Remove the saucepan from the heat.

• Warm up the cream and pour it into a bowl.

• On this stage add salt and other spices as desired. But don't use too many of them. Mix everything with a spoon.

• Using a blender, grind the contents of the pan to a puree. If you do not have a manual apparatus, then use a combine to kill the mass.

• Try to achieve a homogeneous consistency in the soup. If lumps remain and bumps form, then add the broth and beat the mixture again. You can also adjust the thickness of the soup with it.

• Serve mushroom soup with herbs and croutons.

• To give the soup a tender and mild taste, at the end of cooking, add the processed cheese chopped on a grater and leave to simmer on the stove for another 5 minutes.
• Before adding to mushroom soup pasta, roast them in a frying pan. Set the dishes on low heat, pour pasta and hold on fire until a dark yellow color forms on them. This procedure will allow them not to boil soft, and will give the soup an original taste.
• Mushrooms of medium maturity have the most intense taste and strong aroma. Therefore, for drying, choose just such plants. They will make the first dish a little tart and with a bright mushroom flavor.

To prepare soup from dried mushrooms, it is necessary not only to properly prepare the products, but also to take into account the technology of the recipe. Only then the mushrooms will open their aroma, and the dish will turn out to be very tasty. Bon appetit!

Another way to cook the first course of dried mushrooms, see the video:

Tired of simple everyday borscht and soups? Want something light and tasty? Try making dried mushroom soup. This healthy stew will appeal to even the most sophisticated gourmets.

What are the benefits of mushrooms?

Many nutritionists claim that mushrooms are a unique product. Their composition resembles both fruits and vegetables at the same time. In addition, they can completely replace meat!

Mushrooms are a source of carbohydrates, fats, proteins and some other trace elements (tyrosine, glutamine and others). All of them are necessary for the human body. Vitamins A, B, D, E, PP have a positive effect on the circulatory and nervous system. Thanks to the contained components, mushrooms support good condition hair, nails and skin.

Thus, this product is very useful, and it can be eaten as an addition to any dish, and as an independent product.

Today we will look at how to cook dry mushroom soup.

A little about mushroom soups

Doctors urge us to eat right, pay more attention to natural and low-fat foods and, of course, eat liquid daily. Thus, dry mushroom soup - perfect option not only to eat, but also to get rid of excess weight.

It is worth noting that it is best to add dried mushrooms to soups. Ordinary fresh champignons will not be able to saturate the dish with their aroma like dried ones. Surely, having prepared such a stew in the winter, you will be pleased to remember those summer days when you wandered through the forest in search of mushrooms, chanterelles and honey mushrooms.

So, let's look at what soups can be made from dried mushrooms.

Recipe for broth of dried mushrooms with onions

To prepare this dish you will need:

• dried mushrooms;
• butter;
• greens (dill and parsley);
• salt to taste.

In order to prepare mushroom soup from dried mushrooms, you must first wash and clean its main ingredient. After that, put the mushrooms to cook on a slow fire. When ready, remove them from the heat, cool and cut like noodles. Fry them a little in a pan along with onions.

Put a little butter in the broth and bring to a boil.

Put the fried onions and mushrooms on dishes, pour them with broth and sprinkle with a small amount of greens.

Dry mushroom soup, the recipe of which, as you can see, is very simple, is ready. Now you can invite everyone to the table!

Mushroom soup with homemade noodles

In order to prepare such a soup, take care of the following ingredients: dried porcini mushrooms, butter, a glass of flour, egg, parsley, salt to taste.

As in the previous recipe, you need to start here by washing, cleaning and boiling mushrooms. After this ingredient is ready, strain the broth, add butter, salt and bring to a boil over low heat.

While the broth is boiling on the stove, you need to cook the noodles. For this, salt, water, flour, a raw egg mix and stir well. Place the dough in the refrigerator to "cool" for 20-30 minutes. After this time, roll it into a straw.

Before serving, put a mix of mushrooms and noodles in bowls, pour the resulting broth and sprinkle with dill and parsley.

Dry mushroom soup with dumplings

How else can you cook dry mushroom soup? Try the first dish with the addition of dumplings. This is a simple dish, but very tasty.

To prepare it you will need:

• parsley (several branches);
• dried mushrooms (50-60 grams);
• 1 onion;
• butter;
• 1 carrot;
• parsley root;
• 150 grams of semolina;
• 200 ml of milk;
• 1 egg;
• salt.

Before you start cooking dry mushroom soup with dumplings, you will need to soak the mushrooms in cold water. After 3 hours, put them on a small fire along with water rich in mushroom aroma. Boil them until done. After that, we take the mushrooms out of the pan, cool and cut into small pieces. The resulting broth must be filtered.

Peeled and chopped onions, carrots and parsley root, fry a little in a pan, adding oil there.

Add the resulting browning and pre-cut mushrooms to the broth and bring it to a boil. Add salt and spices to taste. After that, the soup should languish for another 10-15 minutes over low heat.

To prepare dumplings, you need to boil milk, add semolina to it and cook for about 10 minutes, stirring constantly. After the porridge must be cooled, add butter and egg to it, mix until smooth. Boil salted water and place the formed dumplings in it. Once fully cooked, put them in a colander and rinse with water.

Before serving, add the dumplings to the mushroom broth.

Mushroom cereal

We offer all lovers to try another dry mushroom soup. Its recipe is very simple. Anyone can cook this dish.

For this you will need: 1 small carrot, 10 pcs. dried porcini mushrooms, 4 potatoes, a couple of small (or 1 large) onions, 120-150 grams of buckwheat, 1 parsley root, butter, parsley, water.

In order for buckwheat to be soft, it must be soaked in water.

Dry mushrooms also need to be poured with water, rinsed after a couple of hours and boiled until tender. Let them cool and then cut into strips.

Strain the broth and toss in the diced potatoes. Saute the mushrooms, onions, carrots and parsley root over low heat in butter. Throw all this into the broth, add already swollen buckwheat to it, salt and cook for 15-20 minutes.

In order for you to get real cereal, in our resulting mushroom soup from dried mushrooms, you need to add 200 grams of sour cream or 1 large glass of baked milk and put it in the oven to languish.

After 30 minutes, the dish will be ready.

Dried mushroom soup with croutons and beans

To prepare this dish, you need to have the following ingredients on hand:

• 50 grams of beans;
• 50 grams of dried mushrooms;
• 1 onion;
• tomato paste;
• butter;
• toast;
• salt.

As usual, to begin with, the mushrooms must be soaked in cold water for 3 hours, then boiled. We take out the mushrooms from the broth, and filter the liquid.

Pass the onion to golden color and add tomato paste to it.

To the simmering mushroom broth, add the pre-cooked beans, sliced ​​mushrooms, and cooked stew. All ingredients must be boiled over low heat for another 15-20 minutes.

Before you eat such a soup of dried mushrooms, you need to put croutons in it.

Mushroom cream soup

Take 50 grams of dried mushrooms, soak them for 3 hours, boil, cool and chop finely.

Peel 2 onions, chop them and, together with the mushrooms, send them to fry in a pan for 5 minutes. Add a little flour here (30-40 grams), mix and fry again for 2 minutes.

Pour 250 grams of broth and the same amount of milk into the fried vegetables, mix again. Bring everything to a boil and remove the pan from the heat.

When the resulting soup has cooled slightly, add pepper and salt to it to taste. After that, beat it in a blender into a homogeneous creamy mass.

Dry mushroom soup is ready. Garnish with parsley sprigs before serving.

Simple Dried Mushroom Soup

Soup like this great option for vegetarians and just lovers of mushrooms. It contains a large amount of vitamins and minerals. Therefore, it will be useful not only for adults, but also for children.

To prepare it, you will need: dried mushrooms (60 grams), onions, a little sour cream (a couple of spoons), potatoes, parsley, butter, salt.

For several hours (preferably at night), pour the pre-washed dried mushrooms with water. After the mushrooms absorb water, become soft, drain the water and fill them with fresh water. Place the saucepan over low heat and bring to a boil. Boil the broth for 50-60 minutes.

After that, cool the mushrooms and cut them into strips or just slices. Throw chopped potatoes into the broth, salt and send to cook on a slow fire. In the meantime, start frying. Peel and chop the onion. Put it in a heated pan with butter and sauté until golden brown.

When the potatoes are ready, add mushrooms and fried potatoes to it. Add salt and pepper to taste.

Before serving, add a few tablespoons of sour cream to a bowl of soup.

Bon appetit!

And finally...

Thanks to its exquisite aroma and excellent taste, any dry mushroom soup will help diversify not only the daily menu, but also become the main dish at any holiday. Therefore, if you love this product, cook according to our recipes. You and your loved ones will surely be satisfied!