Dry porcini mushroom soup recipe. Mushroom soup made from dried porcini mushrooms
Mushrooms are a unique product. They are satisfying, rich in protein, but do not have high energy value. They are gladly included in the diet of vegetarians, fasting Christians, people trying to lose weight, and gourmets who value rich taste and bright aroma. It is difficult to find a person who is indifferent to dishes made from forest products. Dried mushrooms retain all their properties, remaining as tasty and aromatic as fresh ones. Experts say that mushroom soup is made from dried mushrooms It turns out richer and more fragrant than regular ones. Even a cook with little experience can cook it. The main thing is to know a few subtleties.
Cooking features
Making dried mushroom soup is easy. However, the technology for cooking it differs from preparing mushroom soup from fresh forest products.
- Not all mushrooms are suitable for drying and subsequent use for cooking soup. Only high category mushrooms are dried, such as boletus, boletus, aspen, and chanterelles. They cook quickly, do not have an unpleasant aftertaste, and have a pronounced mushroom aroma.
- Before preparing the soup, mushrooms should be washed and soaked in boiling or cool water to restore their shape. Usually they use cold water, 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 out the water you soaked the mushrooms in: strain it to prevent debris from getting in, and use it to cook the soup for even more flavor. The infusion can also be used to prepare sauces.
- Before adding to the soup, dried mushrooms can be ground into powder rather than soaked. In this case, the dish will be even more aromatic and will be easier to digest by the body.
- Mushrooms have a pronounced aroma, so adding a large amount of spices and herbs to their soup is not advisable. At most, a few peppercorns and Bay leaf.
- Mushroom soup doesn't have to be lean. Cow butter, processed cheese, and cream will give it a pleasant creamy taste. It will be more satisfying if you cook it with chicken or other meat.
- For satiety, you can add cereal or noodles to the 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 cooked with vegetables, cereals, adding cheese, cream, egg, herbs. The cooking technology may depend on the 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, add 1.5 liters of cool water and leave for 2 hours.
- Pour the water through a sieve into a saucepan. Bring its volume to the original volume by adding clean water.
- Cut the mushrooms into pieces.
- Peel the carrots, grate coarsely or cut into small cubes.
- Remove the skin from the onion. Chop the onion with a knife.
- Fry onions and carrots in butter or vegetable oil until soft.
- Melt the butter in a separate frying pan and fry the flour in it. If you are fasting, you can lightly brown the flour in a dry frying pan.
- Place the mushrooms in the pan.
- Peel the potatoes, cut into medium-sized cubes, and add to the mushrooms.
- Place the pan on the fire. After the water boils, add salt and spices. Cook for 10 minutes.
- Add roasted vegetables. After 5 minutes, add finely chopped herbs.
- Cook the soup for another 5 minutes, add flour.
- Continue cooking 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:
- Pour half a liter of boiling water over dried mushrooms and soak them for half an hour.
- Drain in a colander.
- Cut the soaked dried mushrooms and champignons into small pieces.
- Melt the butter in a saucepan, add chopped champignons, fry them for 3-4 minutes, add the remaining mushrooms, continue frying for 5 minutes.
- Add flour, stir.
- While whisking the contents of the pan, pour in the water in which the mushrooms were soaked.
- Add milk in the same way.
- Cook for 5 minutes, stirring to avoid lumps.
- Add cream and spices. Cook over low heat, covered, for 20 minutes.
Mushroom soup prepared according to this recipe, has a delicate creamy taste. If desired, it can be turned into cream soup by grinding it in a blender and then boiling for 1-2 minutes.
Mushroom soup made from chopped 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 - as much as needed;
- salt, pepper - to taste.
Cooking method:
- Using a blender or coffee grinder, turn the dried mushrooms into powder.
- Peel the carrots and cut into small cubes.
- Also chop the onion and celery root.
- Fry celery, onion and carrots in vegetable oil until half cooked.
- Fill with water and bring to a boil.
- Add chopped mushrooms, salt, pepper.
- Simmer the soup over low heat for 15 minutes.
- Cut the lemon into thin slices.
- Chop the greens with a knife.
- Boil the eggs hard, peel and cut in half.
Pour the finished soup into bowls, place a slice of lemon and half an egg in each, and sprinkle generously with chopped herbs. The 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 through and rinse the buckwheat.
- Wash the chicken and place it in a saucepan.
- Peel the vegetables and add to the chicken.
- Fill with water and put on fire.
- After boiling, remove the foam, cover the pan with a lid, and reduce the intensity of the flame.
- Cook for 30-45 minutes until the chicken is cooked through.
- Remove chicken and vegetables from broth. Throw away the vegetables. Cool the chicken. Separate the meat from the bones, chop finely, return to the broth.
- Add prepared buckwheat and mushrooms to the broth.
- When the soup returns to a boil, add salt and pepper to taste.
- Boil the soup for 20 minutes, then leave covered for a quarter of an hour.
The soup according to this recipe turns out rich and aromatic. The dish is one of the traditional ones that was prepared in Rus' in the old days. Despite its simple composition, the soup according to this recipe turns out to be nourishing, tasty, and healthy.
Dried mushroom soup with noodles 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 the carrots.
- Finely chop the onion.
- Cover the mushrooms with water and leave for 2 hours.
- Cut the soaked mushrooms into cubes.
- Freeze the cheese a little by placing it in freezer, grind on a grater.
- Peel the potatoes and cut into centimeter-sized cubes.
- Boil water, put potatoes and mushrooms in it.
- Fry the onions and carrots in butter, add to the soup 10 minutes after adding the mushrooms and potatoes.
- After 5 minutes, add vermicelli, after 2-3 minutes, add cheese. Cook until the cheese is completely dissolved.
- Add salt and spices, cook for another 2 minutes and remove from heat.
If you don’t 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 as tasty and aromatic as from fresh forest products. The presence of a large number of recipes for this first course will allow every housewife to find an option to suit her taste.
Autumn gives us an impressive abundance of mushrooms - porcini, honey mushrooms, chanterelles, boletus, aspen, saffron milk caps, boletus, morels and many others. You can dry them all, and then cook dried mushroom soup, which can rightfully be considered one of the most delicious and aromatic first courses. It’s simply impossible to resist this alluring, delicious smell, you must agree! Dried mushroom soup will be appreciated by people who watch their figure or adhere to healthy eating, because this dish turns out to be dietary and very healthy.
Mushrooms are a unique product, rich in protein, which in its nutritional value is equal to meat. In addition, the gifts of the forest contain amino acids important for the human body, vitamins A, B, D, E, PP, as well as microelements such as zinc, potassium, manganese, phosphorus and sulfur. What is especially important to note is that dried mushrooms retain everything beneficial features fresh mushrooms, while remaining no less tasty, and in most cases even more aromatic. It is believed that dried mushroom soup is especially tasty and fragrant compared to fresh mushroom soup. We invite you to see this for yourself!
Dried mushroom soup can be prepared with water or broth (meat, vegetable or fish). Mushrooms go well with vegetables, cereals, pasta and meat, so from various combinations of these ingredients you will get countless different first courses for every taste. A special advantage of mushroom soups is that they allow you to get a rich tasty dish without the use of meat and oil, so such soups are perfect for lean and vegetarian menus. Cream or melted cheese can also be added to dried mushroom soup, which gives the dish additional tenderness and a pleasant creamy taste. As for spices, they should be used in small quantities so as not to interrupt the subtle mushroom aroma. Leave the brightly flavored seasonings for other dishes - ordinary black pepper will be enough for mushroom soup.
If you purchase dried mushrooms at the store, be sure to check them. The color of the mushrooms should be slightly darker than their natural color when fresh, and there should be no mold under the cap. High-quality dried mushrooms will not break, and there will be no dust in the packaging. If the mushrooms are difficult to bend and crumble easily, then they are overdried.
Before preparing the soup, dried mushrooms need pre-processing - they should be sorted and soaked in warm water for 1-3 hours so that the mushrooms soften and regain their shape. If you are limited in time, the soaking procedure can be reduced to half an hour by pouring boiling water over the mushrooms. By the way, if the mushrooms were dried naturally, they do not require long-term soaking, whereas mushrooms that were dried in an oven or oven under the influence high temperatures, will be more rigid, and therefore will take longer to soften. Do not use metal containers for soaking as they may oxidize. The water remaining after soaking the mushrooms can be used to prepare soup, if you strain it - this technique will make the soup even more flavorful. Dried mushrooms are cooked for an average of 20 to 30 minutes, but at this time there is such a delicious aroma in the kitchen that these half an hour seem like an eternity!
There is another option pre-treatment mushrooms - you can not soak them, but grind them into powder using a blender and coffee grinder, and then add them to the soup. This method will also make the dish more flavorful. After finishing cooking, it is advisable to let the soup brew under the lid for about 30 minutes so that it becomes richer in taste. Next, sprinkle with fresh herbs, season with sour cream if desired - and a delicious soup with a mind-blowing smell is ready to eat!
As you can see, everything is extremely simple, and you can prepare soup from dried mushrooms even without any special culinary skills. Well, let's get to practice!
Dried mushroom soup with chicken and buckwheat
Ingredients:
500 g chicken,
100 g dried mushrooms,
2 onions,
2 carrots,
150 g buckwheat,
5 peas of allspice,
2-3 bay leaves,
3-4 sprigs of parsley,
salt and ground black pepper to taste,
vegetable oil.
Preparation:
Soak the mushrooms for 10-15 minutes in warm water, then cut into small cubes. Place the chicken in a saucepan and pour in 2 liters of water. Add the onion and carrots cut in half. Bring to a boil, skim off the foam, add allspice and bay leaf. Simmer, covering the pan, for 25-30 minutes, until the chicken is cooked through. Finely chop the remaining onions and carrots and fry in vegetable oil for 8-10 minutes. If you want a diet version of the soup, don't fry the vegetables. Remove chicken, vegetables and spices from broth. Discard vegetables and spices, cut up the chicken, separating the meat from the bones. Place the meat in the broth, add mushrooms, buckwheat and onions with carrots. Bring to a boil, add salt and pepper to taste. Cook the soup for another 20 minutes. Let the soup brew for 20-30 minutes, covered. Sprinkle with parsley and serve.
Dried porcini mushroom soup with homemade noodles
Ingredients:
50 g dried porcini mushrooms,
50 g homemade noodles,
2 medium potatoes,
1 large onion,
1 tablespoon vegetable oil,
2 bay leaves,
2 teaspoons dried dill,
1/2 teaspoon ground black pepper,
salt to taste.
Preparation:
Pour mushrooms into a glass warm water and leave to swell. Heat vegetable oil in a frying pan and fry the chopped onion until golden color. Boil 1.5 liters of water, add chopped mushrooms along with the remaining liquid from soaking. Cook for 10 minutes. Then add diced potatoes, fried onions, noodles and dried dill. Salt and pepper. Cook for about 10 minutes more. Cover the pan with a lid and let the soup simmer for half an hour.
Dried mushroom soup with barley
Ingredients:
2 potatoes,
1 onion,
1 carrot,
2 handfuls of dried mushrooms,
4-6 tablespoons of barley (depending on the desired thickness of the soup),
salt to taste.
Preparation:
Sort the pearl barley, rinse and soak for 1 hour so that it cooks faster in the future. Also soak the mushrooms for 1 hour. Boil 1.5 liters of water in a saucepan, add chopped mushrooms and pearl barley. Cover with a lid and cook over medium heat for about 30 minutes. Then add diced potatoes and onions and carrots, previously fried in vegetable oil. Next, the soup must be cooked until the pearl barley reaches the desired degree of softness.
Ingredients:
100 g dried mushrooms,
4-5 potatoes,
1 carrot,
200 ml 20% cream,
salt and spices to taste,
parsley,
croutons or croutons for serving.
Preparation:
Boil pre-soaked mushrooms in 2.5 liters of water for half an hour after boiling. Add chopped potatoes and carrots and cook until vegetables soften. Puree the soup using a blender until smooth. Pour in the cream, salt and add spices to taste. Return the pot of soup to the stove. Bring to a boil and simmer over low heat for about 5 minutes. Let the soup brew under the lid for 10-15 minutes, after which it can be served, garnished with parsley and sprinkled with croutons or croutons.
Dried boletus soup with rice
Ingredients:
100 g dried mushrooms,
50 g rice,
3-4 potatoes,
1 onion,
1-2 carrots,
vegetable oil,
salt to taste,
parsley.
Preparation:
Soak dried mushrooms in water, then strain the liquid through cheesecloth and pour into a saucepan. Add water to make 3 liters. Add finely chopped mushrooms, lightly salt, bring to a boil and cook for 10 minutes. Add rice and cook for another 10 minutes. Add diced potatoes and cook for another 10 minutes, then add chopped onions and grated carrots, fried in vegetable oil until soft. Season the soup with salt to taste, add chopped parsley and let simmer, covered, for 15-20 minutes before serving.
Ingredients:
4 potatoes,
1 onion,
1 carrot,
50 g dried chanterelles,
1-2 tablespoons vegetable oil,
1/2 bunch of dill,
salt and ground black pepper to taste.
Preparation:
Pour chanterelles with water and leave for about half an hour, then boil in 2.5 liters of water for 20-30 minutes. In a multicooker bowl, fry the onions and carrots in vegetable oil in the “Fry” mode. Add chopped mushrooms and potatoes. Pour in the water in which the mushrooms were cooked. Add salt and pepper to taste. Cook for 1 hour in “Soup” mode. Sprinkle the finished dish with chopped dill and serve.
Dried shiitake mushroom soup with carrots and melted cheese
Ingredients:
3 potatoes,
1 medium carrot
150 g dried shiitake mushrooms,
2 cloves of garlic,
50 g butter,
1-2 tablespoons soft processed cheese,
2-3 bay leaves,
2-3 peas of allspice.
Preparation:
Soak shiitake mushrooms in water for 8-12 hours, after which the mushrooms must be washed. Melt the butter in a frying pan and fry the grated carrots until soft. At the end add finely chopped garlic. Place the chopped mushrooms in a saucepan, pour in 1.5 liters of water and bring to a boil. Add bay leaf, allspice and cook for 10 minutes. Add diced potatoes and cook for 15 minutes. When the potatoes are soft, add the fried carrots and melted cheese. Stir and bring to a boil. Boil the soup for a couple of minutes, after which it is advisable to let it brew for 3-4 hours under a lid in a warm place so that the aroma of the shiitake is better revealed.
It is perhaps difficult to find a person who would not appreciate dried mushroom soup, because it is so tasty, appetizing and aromatic - it’s simply delicious! Cook with us and delight your loved ones!
We spoil our loved ones and pay tribute to autumn gifts. Making soup from dried mushrooms. Incredibly aromatic, surprisingly tasty Lenten soup will be a great start to Sunday lunch when the whole family is together. The food is prepared very quickly, if you do not take into account the cooking time of the mushrooms. To completely speed up the process, you can soak the boletus mushrooms in cold water in the evening, and in the morning cook the first dish that will conquer lovers home cooking.
Features of mushroom soup made from dried mushrooms
The basis
Cook in water, mushroom or meat broth. In any case, it will turn out delicious, because the dish will meet the preferences of the hostess and her household.
Mushrooms
Small white boletus are ideal. They don't need to be cut into pieces and look elegant on a plate. But not everyone has miniature blanks. Then we take mushrooms of any size. Just after boiling them, remove them from the pan and cut them into pieces.
Many people dry chanterelles, flywheels, and other trophies from quiet hunting. It is clear that they can also be added to dried mushroom soup. The technology will not change step by step.
Supplements
Of course, potatoes. Moreover, if you want the soup to be especially rich, you can put 3-4 whole potatoes in the broth. When they are cooked, mash them into a puree and add to the pan. Then just add the potatoes cut into pieces. Thanks to this technique, the dish will acquire a special richness.
For the rest, put in those components that please your heart:
- fried onions and carrots,
- garlic, fresh herbs;
- cereals, pasta;
- tomatoes, bell pepper.
Spices
We choose a bouquet for soup from dried porcini mushrooms at our discretion. But without black ground pepper, a 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 boletus mushrooms before adding to soup
It is important to remember that we are drying raw mushrooms. To prevent damage to them, we use minimal cleaning. Therefore, to cook soups, you need to wash the raw materials well. Place the mushrooms in cold water and leave for 1-2 hours. It is best to leave it overnight. During this time they will swell, it will be possible to wash away the sand and dirt.
Then put it in a saucepan, add water, and cook for 30 minutes.
It’s not surprising, but mushroom soup is a winter-spring dish because fresh mushrooms they are not so good in mushroom soup - they do not have that piquant smell for which soup made from dried mushrooms is valued. Therefore, prepare sleighs and mushrooms in the summer. You can prepare dried mushrooms yourself or shell out money by purchasing dried ones at the market. When dried, mushrooms only lose moisture, but acquire the unique smell of dried mushrooms.
Store dried mushrooms in paper bag, V cardboard box or glass jar under a cotton rag soaked in salted brine and dried, under an elastic band instead of a traditional rope. Mushrooms can be stored whole or ground dried into mushroom powder. Soup made from mushroom powder cooks faster, smells brighter and is more easily absorbed by the body.
Porcini mushrooms are best for mushroom soup, but other, certainly edible, dried mushrooms are also good: boletus, aspen, chanterelles and honey mushrooms. The only spices used in such soups are peppercorns and a small bay leaf so as not to reduce the mushroom flavor. Fans add fresh and pickled canned mushrooms to dried mushroom soup. Some people prefer to add sour cream to such soups.
What products are needed for dried mushroom soup?
Naturally, you will need dried mushrooms. If they are dried whole, they need to be soaked for 25-30 minutes in hot boiling water. You can also soak it in cold water for an hour and a half. Soaked mushrooms should be removed, drained, and cut into pieces or cubes. Strain the water in which the mushrooms were soaked through a fine sieve or gauze folded in several layers, and a little later add it to the soup broth while it is boiling.
Usually the base of dried mushroom soup is: fresh potatoes, fresh carrots, onions and spices - all in accordance with the recipe ingredients of each individual dried mushroom soup recipe.
1. Dried mushroom soup according to the “Mushroom Kingdom” recipe
The soup according to this recipe is prepared from the whole “mushroom kingdom”: fresh, dried, pickled, salted and even frozen for future use, where each of them brings its own mushroom note to the overall bouquet of the aroma of mushroom soup. This soup will surprise both households and guests with its originality, delight in taste and satiety.
Ingredients:
- drinking water - 2 liters;
- dried porcini mushrooms - 30 grams;
- mushrooms different types cooking - 300 grams;
- fresh peeled potatoes - 5 potatoes;
- fresh carrots - root;
- fresh onion - 1 onion;
- bay leaf - 2 medium leaves;
- fresh sour cream - 250 milliliters;
- vegetable and butter - in the preferred volume;
- salt, pepper, herbs - to taste.
We prepare dried mushroom soup “Mushroom Kingdom” as follows:
- Leave the dried mushrooms to soak in hot boiling water for 20 minutes. During this time, chop the peeled onions, grate the peeled and washed fresh carrots and fry the chopped vegetables in a frying pan in a mixture of butter and vegetable oil until tender. After adding sour cream at the end of frying, continue simmering for no more than 2 minutes.
- Place peeled, diced fresh potatoes and sliced soaked mushrooms into a saucepan of boiling water for soup. Pour in the strained water in which the dried mushrooms were soaked, and boil everything for 15 minutes from the moment of boiling.
- While this is cooking, you need to cut into slices all other types of mushrooms (fresh, pickled, salted) and at the end of the specified 15 minutes, add them to the boiling dry mushroom soup. Together with them, add vegetable stew with sour cream, bay leaf, salt and pepper, add chopped herbs and simmer the soup over low heat for no more than three minutes.
2. Classic recipe for dried mushroom soup
If a housewife has dried mushrooms in her food supply, then there will definitely come a time when everyone wants to eat mushroom soup for a change, which is prepared quite quickly and, as a rule, turns out tasty. This soup should be served hot with sour cream or mayonnaise.
Ingredients:
- dried mushrooms - 50 grams;
- water for soup - 1.5 liters;
- fresh peeled potatoes - 4 pieces;
- fresh onion - 1 onion;
- fresh peeled carrots - 1 root;
- wheat flour - 2 tablespoons;
- butter for frying vegetables - 50 grams;
- fresh sour cream;
- bay leaf - 1 piece;
- salt, peppercorns and chopped herbs - to taste.
Prepare classic dried mushroom soup as follows:
- Pour hot boiling water over the washed mushrooms and soak in it for 20 minutes. At this time, fry the prepared recipe vegetables: chopped onion and grated carrots.
- Place chopped vegetables in boiling oil in a heated frying pan, fry them for 2 minutes, add flour and fry for another two minutes while stirring.
- Remove the soaked mushrooms, drain, cut into slices and add to the boiling soup broth, adding the strained water of the mushroom infusion.
- After 20 minutes, add diced potatoes to the boiling mushrooms. After 10 minutes, add salt, add fried vegetables to the soup and continue cooking until the potatoes are ready. Just before the end of cooking, add the bay leaf for a short while. Remove the soup with dried mushrooms from the heat and let it brew for a while. Add chopped herbs and sour cream to the bowls of soup.
This soup is made from a mixture of dried and fresh mushrooms, to which fresh natural cream is added. The soup for this recipe does not require aromatic additives - only salt. Mushrooms and cream, boiled in the same broth, create a unique aroma. Instead of bread, croutons coated with crushed garlic are good for this soup.
Ingredients:
- fresh natural milk - 1.5 liters;
- fresh natural cream, fat content 10% - 1 cup;
- fresh mushrooms (champignon) - 300 grams;
- dried mushrooms (white) - 200 grams;
- butter - 100 grams;
- onions - 3 onions;
- wheat flour - - 3 tablespoons;
- ground black and non-burning red - 0.5 teaspoon each;
- salt - to taste.
Prepare creamy soup from dried mushrooms as follows:
- Soak dried mushrooms in 1 cup of hot boiling water, and cut fresh washed mushrooms into thin slices.
- Fry chopped onions immediately in a saucepan in half the amount of butter until golden brown. Add chopped fresh and soaked mushrooms to the fried onions along with the second half of the butter. Continue frying it all for another 10-15 minutes. Then add flour, fry while stirring for 2-3 minutes.
- While stirring, pour the strained mushroom infusion into the pan first, followed by the milk, avoiding lumps. Bring the soup with dried mushrooms, covered, to a boil, reduce heat to minimum regime and cook while stirring occasionally. Serve with croutons.
4. How to make soup with grated dried mushrooms
Dried mushroom powder is our regular dried mushrooms ground in a blender. They make soup faster, its taste is brighter, and they say it is absorbed better. There is no need to soak the mushrooms or cut them with a knife - the blender will do the work for us!
Ingredients:
- drinking water - 2 liters;
- dried mushrooms - 200 grams;
- boiled chicken egg - 3 pieces;
- fresh carrots - 2 roots;
- onion - 1 onion;
- fresh lemon - 1 piece;
- celery root - a small root of 300 grams;
- vegetable oil - 3 tablespoons;
- seeds, dill and fresh parsley - to taste;
- salt - to taste.
Prepare soup from grated dried mushrooms as follows:
- Grind the required amount of dry mushrooms into powder in a blender.
- Grate the carrots and celery root on a coarse grater, and finely chop the onion with a knife. Fry all the chopped vegetables in a frying pan in oil, then place in a pan with boiling broth.
- Pour the mushroom powder into the boiling soup along with salt and spices while stirring, continue to cook over moderate heat for 15 minutes.
- Pour the finished soup into portioned soup bowls, put a small slice of fresh lemon in each, half a peeled boiled egg, sprinkle fresh chopped herbs on top.
Secrets of making soups from dry mushrooms:
- Gently softens the taste of dried mushroom soup by adding a crushed piece of processed cheese with a creamy or mushroom flavor at the end of cooking.
- Those housewives who prefer mushroom soups with pasta should first heat them until light brown in a dry frying pan without oil while stirring, so that they do not spread in the broth and add to it pleasant taste roastiness.
- When choosing fresh mushrooms for drying, you should prefer middle-aged mushrooms - not very young and not overripe. The aroma will be fuller, and the soup will receive the necessary mushroom tartness.
Step 1: prepare the mushrooms.
First of all, heat three liters of purified water in a kettle. Then thoroughly wash the dried mushrooms and place them in a deep bowl.
After some time, fill them with one liter of boiling water and keep them in this form 15–20 minutes.
Step 2: prepare vegetables and herbs.
While the mushrooms are brewing, using spicy kitchen knife Peel the potatoes, onions, carrots and wash them along with the herbs for serving. Then immediately cut the potatoes into small cubes 2–2.5 centimeters in size, place them in a clean deep bowl, pour running water above its level by 2 centimeters and leave it in this form until use so that it does not darken.
After this, chop the onions into small cubes up to 7 millimeters in size, and chop the carrots on a coarse grater and proceed to the next step.
Step 3: sauté vegetables.
Pour into the pan required quantity vegetable oil and place it on medium heat. After a few minutes, add chopped onions and carrots. Sauté them until soft and lightly golden brown, stirring occasionally with a wooden kitchen spoon. This process will take approximately 5 minutes. As soon as the vegetables are browned, remove them from the stove and set them aside for a while.
Step 4: prepare soaked mushrooms and infusion.
Next, remove the dried mushrooms from the darkened liquid and dry them with paper kitchen towels, post it on cutting board and cut into small pieces of arbitrary shape up to 3 centimeters in size.
Pour the mushroom infusion into a measuring glass.
We dilute it with two liters of the remaining already cooled water from the kettle and place it in a deep saucepan.
Step 5: cook mushroom soup from dried mushrooms.
Now put the diluted infusion on medium heat and after boiling, add the chopped mushrooms.
Let's cook them 15 minutes.
Then put the potato cubes into the pan and cook the soup some more 20–25 minutes, depending on the variety of the vegetable and its cutting.
Then we season the almost finished first dish to taste with salt, bay leaf, and two types of pepper: black and white.
Place the sautéed vegetables into the aromatic liquid and continue to cook 3–5 minutes.
Next, turn off the stove, cover the pan with a lid and let the dish brew for 5–7 minutes. After this, using a ladle, pour the soup in portions into deep plates, season each with sour cream, sprinkle with the selected chopped herbs and serve.
Step 6: Serve dried mushroom soup.
Mushroom soup made from dried mushrooms is served hot as a first course for lunch. If desired, each serving is seasoned with sour cream, cream, mayonnaise and garnished with fresh dill, parsley, cilantro, basil or green onions. The soup tastes spicy, quite tender, with a rich mushroom aroma. Nourishing, fast and inexpensive! Enjoy!
Bon appetit!
To make the soup more rich, you can dilute the mushroom infusion not with water, but with meat or vegetable broth;
Very often, a couple of tablespoons of sifted wheat flour are added to sauteed vegetables. This gives the dish a cloudy, semi-thick consistency;
The set of spices is not important, use any that are added to vegetable dishes: tarragon, sage, basil, coriander and many others;
Great replacement vegetable oil– creamy, it will give the soup a softer taste;
Sometimes, 6–7 minutes before the soup is ready, thin “Spiderweb” vermicelli or other small flour products are added to the pan.
