Soup of dried porcini mushrooms. Soup with dried porcini mushrooms

Recently, in a store, I came across dried porcini mushrooms, collected in Altai and beautifully packaged. The mushrooms themselves turned out to be excellent, clean, very fragrant, so it was simply impossible to pass by. And so today we will cook a delicious mushroom soup from dried porcini mushrooms.

(per pan 3 l)

50 g dried porcini mushrooms
3 potatoes
2 small onions
1 carrot
some spaghetti or vermicelli
salt pepper
butter or vegetable oil for frying

Cooking:

We wash the dried porcini mushrooms and soak in cold water overnight, we will cook the soup in the morning.

In the morning we take the mushrooms out of the water, but do not pour out the mushroom infusion! Then add it to the soup. Mushrooms cut into smaller pieces.

Half fill a 3 liter pot with water and put on fire. Place one whole potato in a bowl. While the water is boiling, lightly fry the porcini mushrooms in butter.

Then put the mushrooms in boiled water. We also add mushroom infusion there, filtering it through the smallest sieve. Let the mushrooms boil over low heat.

We clean the onion and cut it into small cubes.

We clean the carrots and three on a coarse grater or cut into small strips.

In the pan where the porcini mushrooms were fried, add butter or vegetable oil (according to your preference), spread the onion and sauté it until transparent.

While the onion is frying, peel the remaining two potatoes and cut them into small cubes.

For mushroom soup, instead of vermicelli, I prefer thin Italian spaghetti. Finely broken, they completely replace vermicelli, but at the same time they do not boil into porridge. So, take some spaghetti and break them as fine as you like.

In the meantime, the onion is ready, add the carrots and continue to fry over low heat for 3-4 minutes.

We take out a whole potato from the pan and mash it with a fork until mashed.

Now add the fried onions and carrots, diced potatoes, spaghetti and mashed potatoes to the pan with mushrooms. Salt, pepper to taste and cook spaghetti until tender, i.e. minutes 8-10.

I don't use any seasonings other than salt and pepper, the flavor is crazy anyway. All! Our dried porcini mushroom soup is ready! Let it brew for 20 minutes and you can serve, very tasty with sour cream.

Mushroom soup is a frequent treat on the Russian table. Still, in the summer, every good housewife makes blanks from healthy and tasty mushrooms. Often, mushroom soup in winter is a delicious reminder of a fragrant summer. But many housewives admit that dried mushroom soup is much more rich and rich. That is why, even in summer, not fresh, but dried mushrooms are used for mushroom soup. If you cook such a soup correctly, you can literally amaze guests with your culinary masterpiece. In addition, mushroom soup is not only an insanely delicious dish, its preparation does not take much time and effort.

classic mushroom soup recipe

Each housewife has her own recipe for a unique mushroom soup. However, there is a traditional dish that has a classic recipe. Subsequently, it can be changed, depending on taste and preferences.

White mushrooms make a light soup. But for mushroom soup, boletus and boletus are most often taken - they give a good fat and a dark saturated color.
A good handful of mushrooms should be thoroughly washed and soaked in boiling water for 1.5-2 hours. This will make the mushrooms soft and pliable.
At this time, you need to prepare the vegetables. Chop the onion, grate large carrots, finely chop half of the frozen bell pepper (you can without it). Pour vegetable oil into a frying pan and fry vegetables in it over low heat. Instead of vegetable oil, you can use butter - it will give the soup a more delicate taste and mild aroma. Fry vegetables until golden brown and soft.
Prepare the potatoes ahead of time. 2-3 medium-sized potatoes, peeled and cut into 1-1.5 cm cubes.
Mushrooms need to be removed from the water, cut into small pieces. Do not grind the mushroom too much - it should be felt on the teeth, and not turn into porridge.
It's time to put a pot of water on the fire. If you have meat broth ready, use it. The soup will turn out more rich and satisfying. If you want to cook a dietary mushroom soup, just use water.
Some housewives add mushrooms to the pot with the water in which they were infused. In this case, the color of the broth will be dark. If you want to cook a light transparent soup, fill in only clean water, without using the one in which the mushrooms settled.
Bring the mushrooms to a boil and lower the heat. After 30 minutes, when you feel a clear mushroom taste and aroma, add potatoes to the broth.
When the potatoes are cooked, add the fried vegetables to the broth and cook for about 20 minutes.
5 minutes before the readiness of the broth must be seasoned. Of the mandatory spices - salt, peppercorns or ground. Basil, sage, suneli hops can be added to taste. Be careful with the bay leaf - its excess will kill the taste of the mushrooms. In general, mushroom soup should be seasoned with care. If the mushrooms are good, such a dish requires nothing but pepper and salt.

Mushroom soup can be served with herbs - dill, green onions, parsley, cilantro. In addition, in each plate you need to put a spoonful of sour cream, kefir or yogurt. The fermented milk product gives the mushroom soup a special deep taste.

If you like thicker soups, add a handful of thin noodles or a little barley cooked separately to the broth five minutes before it is ready. You can add thickness to the soup with wheat flour. Add a couple of tablespoons to the skillet with the vegetables to make the soup slightly cloudy and creamy.

This is a recipe for a dietary mushroom soup that will appeal not only to you, but also to your children. To prepare it, you need a chicken or parts of it. Don't use chicken breasts - they are very lean and won't add much to the broth.

Pour water over chicken and bring to a boil. If you want to get a dietary dish, we drain the first water, cook the broth on the second water. Separately, boil porcini mushrooms in a small bowl until tender. In a frying pan, fry finely grated carrots, chopped onions. Take out the chicken and cut it into small pieces. After that, return the pieces back to the broth, add chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes so that all the ingredients are saturated with each other. Add salt and pepper to the soup. The dish turned out to be so light that it can be safely offered to a sick person. At the same time, the soup turns out to be quite satisfying due to the large amount of protein found in meat and mushrooms.

Mushroom hodgepodge

We will prepare a hodgepodge from champignons or porcini mushrooms. They need to be washed and put in a pan. Pour the mushrooms with water and put them to boil. Add a whole head of onion to the pan for flavor. Separately, in a pan, you need to fry the onion with tomato paste. When the mushrooms are cooked, the water is drained, the mushrooms are cut into small pieces. In a saucepan with pre-prepared meat broth, you need to put mushrooms, tomato onions, finely chopped pickled cucumbers without skins, small capers. Boil all ingredients for about 30 minutes so that they are well soaked. Don't forget to season the hodgepodge with salt, pepper and bay leaf. When serving, the soup is decorated with parsley, a slice of lemon, a couple of olives and a spoonful of sour cream are added to each bowl.

Lean mushroom soup with beans

This soup is good for fasting. There is a lot of protein in beans and mushrooms, so these products may well replace meat. To prepare such a dish, you need to soak the beans overnight in advance, and boil them until tender in the morning. Saute finely chopped onion, grated carrots and thin slices of celery in a heavy-bottomed saucepan. When the vegetables are soft, add dried mushrooms to them. After 10-20 minutes, pour water into the pan and leave to cook for about an hour. Then add potatoes to the soup. When the potatoes are cooked, add the finished beans, salt and spices. Garnish the soup with finely chopped dill.

In a small cauldron or pan with a thick bottom, fry finely chopped pieces of pork (about 300 grams). You can use other meat, but then the soup is not so satisfying and rich. Add chopped onion and quite a bit of carrots to the meat. Pour the fried meat with vegetables with water and let it boil. After boiling, remove the foam from the broth. Simmer the broth for about two hours to make the meat very soft. Soak the chanterelles in boiling water for a couple of hours in advance. Drain the mushrooms in a colander and chop them. When the meat is ready, add the mushrooms to the cauldron. Boil them until fully cooked. Five minutes before the end of cooking, season the soup with spices, add a little melted cheese and a handful of oatmeal. Mushroom stew with meat is incredibly appetizing and fragrant. Oatmeal gives the soup thickness, and melted cheese has a special languid flavor.

Pea soup with champignons

Fry pieces of meat in a frying pan, add chopped onions and grated carrots. For beauty, you can add grated tomato. Transfer the contents of the skillet to a pot of boiling water. Add peas to the boiling broth, and when it is half ready, throw in the chopped and washed dried champignons. 15 minutes before cooking, you can add potatoes - if desired. Season the soup with bay leaves, salt and ground black pepper. This hearty and tasty dish will decorate any table.

Mushroom soup with eggs

This unusual recipe for mushroom soup will certainly appeal to you if you are tired of the traditional recipes for preparing this dish. For such a delicacy, we need a rich meat broth, three eggs, wine, spices and mushrooms (porcini mushrooms are best for this recipe). Pour the washed and cut into several slices mushrooms into the meat broth and let them boil well. When the mushrooms become soft, add a dessert spoon of wine and a teaspoon of salt to the broth. Don't forget the salt and pepper. Pepper needs to be added a little more than usual. Separately, beat the eggs and add them in a thin stream to the boiling broth. This soup is served with sour cream and herbs. Wine gives the dish a special astringency, while sugar and salt make the taste unusual.

Mushroom soups are a real storehouse of domestic cuisine. Recipes can be changed by adding cereals, pasta, various vegetables and spices. One thing remains unchanged - the deep taste of rich mushroom broth. Make dried mushroom soup to spice up your winter diet!

Video: how to soak dry mushrooms for mushroom soup

Soup from dried porcini mushrooms turns out to be hearty, tasty and incredibly fragrant, it is easy to prepare at home and is liked by everyone without exception: both adults and children.

To make a delicacy with your own hands, you do not need special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients - and in half an hour a delicious dish will be ready. For cooking, you will need the simplest products: onions, carrots, noodles, potatoes, if desired, you can use melted cream cheese and chicken broth.

Soup calories

Porcini mushrooms can be attributed to dietary products: they calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and fragrant treat without worrying about your figure.

Depending on other ingredients, the calorie content of the finished dish can vary from 40 to 100 calories per 1 serving: if you use only onions, carrots, a little oil for browning and a handful of vermicelli and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheeses - more.

However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to follow their figure.

White mushroom soup with melted cheese

Ingredients (for 5 servings):

dry porcini mushrooms -45 g;
water -1.5 l.;
potatoes -455 g;
onion -125 g;
carrots -125 g;
processed cheese -225 g;
butter -25 g;
salt -5 g;
black pepper - ⅓ tsp, optional

How to cook:

Soak dried porcini mushrooms for 2 hours in water, then put on fire and cook at a low boil for 25 minutes.
Peel the potatoes, cut into small pieces and transfer to the mushroom broth. Continue cooking for another 15 minutes.
Cut the onion and carrot into small cubes and fry in butter until soft. Transfer to a saucepan with soup and cook for 5-7 minutes. Do not allow the formation of a ruddy crust on vegetables, this will ruin the taste of the finished dish!
Cut the melted cheese into arbitrary pieces, add to the soup and cook, stirring constantly, until the curds are completely dissolved. This will take approximately 2-3 minutes.
Salt the mushroom soup, add black pepper if desired and serve.

Video recipe

Soup of dried porcini mushrooms with noodles

Ingredients (for 5 servings):

dried porcini mushrooms - 30 g;
water - 1.5 liters;
onion - 100 g;
carrots - 125 g;
noodles - 125 g;
butter - 30 g;
salt - 5 g;
bay leaf - 1 pc.;
fresh parsley - 3-4 sprigs.

Cooking:

Wash dried mushrooms, put in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and filtered water to the pan, put on the stove and wait for it to boil, then cover and cook for 25 minutes.
Add noodles and continue cooking for 5 more minutes.
While the noodles are cooking, cut the onion into cubes, grate the carrots on a fine grater. Heat the butter in a frying pan, add the vegetables and fry for 5-7 minutes, stirring occasionally. To prepare a vegetarian version, you can use vegetable oil.
Put the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from heat.
Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and infuse, then serve.

Videos cooking

Chicken soup with dried porcini mushrooms

Ingredients (for 8 servings):

chicken meat: wings, legs, thighs, necks - 400 g;
water - 2.5 liters;
dry porcini mushrooms - 100 g;
potatoes - 300 g;
carrots - 2 pcs.;
onions - 2 heads;
butter - 45 g;
small vermicelli - 75 g;
salt - 10 g;
black pepper - ½ tsp, optional.

Cooking:

Put the chicken meat in a saucepan, add 1 onion and 1 carrot, pour one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth again.
Wash porcini mushrooms, pour 1.5 liters of cold water and leave for 2-3 hours. Then strain the liquid, and randomly chop the mushrooms. Combine mushrooms and mushroom water with chicken broth. Put on fire and cook under a lid for 20 minutes at a low boil.
Add chopped potatoes, continue cooking for 15 minutes.
Cut the carrots and onions into cubes, fry in butter until soft, then add to the soup.
Place the small noodles in the broth as well, stir and continue to cook together for another 7 minutes, and then remove from the stove.

Fragrant chicken soup with mushrooms is ready, you can start tasting!

Video recipe

All dried porcini mushroom soup recipes are easy to prepare. Optionally, you can increase or decrease the amount of any ingredient to adapt the taste to your habits and preferences. The more mushrooms you take, the more saturated the finished dish will turn out. Be sure to strain the water in which the mushrooms were soaked, otherwise the broth may turn out a little cloudy.

Cooking Ingredients:

2 chicken thighs;
150 g dried white mushrooms;
1 carrot;
1 head of medium-sized onion;
2 tbsp butter;
3 tbsp small vermicelli;
ground black pepper, salt to taste;
onion, dill for dressing;
2-3 pcs. potatoes (for the second version of the soup, but you can cook without potatoes, only with vermicelli).

A little about the properties of porcini mushrooms

Dried porcini mushrooms have been used since ancient times in Russia for soups and snacks. Previously, dried porcini mushroom soup was prepared by housewives with the addition of potatoes or barley. Vermicelli soup is very popular today. Modern chefs can offer a recipe for mushroom soup made from dried porcini mushrooms, cooked in a slow cooker.

However, before proceeding directly to the preparation of the dish, we will learn more about the main product included in the dried porcini mushroom soup recipe. In Russia, the white mushroom was called the "King of Mushrooms" due to its beneficial properties and taste. The secret of the dried product lay in the drying process. If this was done correctly, the mushrooms did not lose their beneficial properties. And when dried mushrooms were properly prepared, their taste remained natural and did not differ from the taste of fresh ones.

In 100 grams of dried porcini mushrooms, there are 286 kcal (30.3 g of proteins, 14.3 g of fat and 9 g of carbohydrates). The product is rich in riboflavin - a substance involved in the growth of nails, hair, responsible for the condition of the skin and human health in general. White fungus is used as a remedy for loss of strength, metabolic disorders, tuberculosis and angina pectoris. Dried porcini mushroom is used as a prevention of cancer.

Now that the benefits of the product are “obvious”, the question arises, how to cook this wonderful and healthy soup from dried porcini mushrooms?

Well, first of all, you need to buy mushrooms. It is very good if there are inveterate mushroom pickers in the family who will gladly bring a couple of porcini mushrooms from the forest, which you can dry yourself. But sometimes you still have to buy them. Here you need to be careful not to purchase a product from unknown people.

Secondly, you need to decide what you will cook. Often, modern housewives give their preference to dried porcini mushroom soup with noodles, which can be quickly and easily prepared according to a simple recipe.

Step-by-step recipe for porcini mushroom soup

How to cook soup from dried porcini mushrooms?

First, pour the mushrooms with boiling water and leave for 2 hours. Then the water is drained, the mushrooms are washed with cold running water, after which they are again filled with boiling water and infused for another half hour. Cooks say that do-it-yourself mushrooms should not be soaked, as they will lose their taste characteristics. However, if you purchased them from strangers, it is better not to ignore the soaking process.
We clean the onion and cut it into 2 parts, one of which is finely chopped.
Cut the washed and peeled carrots into rings.
Pour water into the pan and put the chicken thighs, a whole half of the onion and carrots there. We cook the broth.
From the finished broth we take out the chicken and onion. We clean the thighs from the skin and cut the meat into small pieces, after which we put it back into the broth. If you want your dish to be less oily, you can remove the skin from the chicken before cooking.
Fry the chopped onion in a frying pan with oil, as usual, until golden brown.
Mushrooms cut into small strips. We put them in the broth along with the fried onions. Bring the water back to a boil and add the vermicelli. Salt and pepper to taste. Cook for 15-20 minutes over medium heat. Add seasoning, which is perfect for dill or onion.

There is another way to prepare such a soup when potatoes are added to the above ingredients. If there is a desire to experiment with such a recipe, then it is necessary to use 200-300 ml during cooking. more water. Potatoes in the amount of 2-3 pieces of medium size are added along with mushrooms.

Wonderful dried porcini mushroom soup is ready! It can be served as a first course with toasted white bread with garlic. Mayonnaise or sour cream is added to taste. Due to the high calorie content, soup can easily be served only as a main course.

The recipe for such dried porcini mushroom soup is perfect for housewives who are not averse to please their household with something new and tasty. The prepared dish will not leave indifferent any member of your family.

Dried porcini mushroom soup can be called a signature dish of many housewives. This is perhaps one of the few first courses that are prepared for the festive tables. This is due to the fact that this particular variety of mushrooms is the most aromatic and has a special taste that is felt in any dish, regardless of the presence of other ingredients.

Without a doubt, porcini mushrooms are quite an expensive product, however, it will take very little of them to make a whole pot of soup.

The most important thing to remember is that before cooking, they must be soaked in cold water. Soak for at least 2-3 hours. Many chefs generally recommend soaking such mushrooms overnight.

Another "crown" course of experienced chefs is the combination of mushrooms. For the preparation of first courses, you can use not only dried porcini mushrooms, but also a mix of different mushrooms. So, for example, by adding champignons to the soup, you can achieve a greater density of the soup.

How to cook dried porcini mushroom soup - 15 varieties

The recipe below is a classic mushroom soup recipe. It does not contain any ingredients that could "kill" the mushroom taste and aroma.

Ingredients:

White dry mushrooms - 3 handfuls
Onion - 1 pc.
Potatoes - 6 pcs.
Salt, sour cream, herbs - to taste
Vegetable oil - for frying

Cooking:

Pour the mushrooms with cold water and leave to soak for several hours. Then we take the mushrooms out of the water and finely chop. Peel and wash onions and potatoes. Finely chop the onion, and cut the potatoes into medium-sized cubes. Heat the vegetable oil in a frying pan and fry the onion and mushrooms in it until golden brown.

When the onions and mushrooms are fried, put them in a saucepan, fill with water in which the mushrooms were soaked and salt. After about 20 minutes, add potatoes to the pan and cook the soup until it is completely cooked. The soup is ready! Before serving, add greens and sour cream to the soup to taste.

Meat and mushrooms are two products that go well together. It is quite natural that soup with mushrooms in meat broth will have an excellent taste.

Ingredients:

Meat broth - 1.5 liters.
White dried mushrooms - 60 gr.
Potatoes - 4 pcs.
Carrot - 1 pc.
Chopped dill - 2 tbsp. l.
Vegetable oil - 4 tbsp. l.
Salt, pepper - to taste

Cooking:

Wash mushrooms and soak for several hours in water. Then they should be washed again, boiled until fully cooked and cut into small pieces. Peel and wash carrots and potatoes. Three carrots on a coarse grater, and cut the potatoes into medium-sized cubes.

Pour the broth into a saucepan, put on fire, bring to a boil and add potatoes, mushrooms, salt and pepper to it. When the potatoes are almost ready, add carrots to the soup, which should first be lightly fried in vegetable oil. Mix everything, bring to a boil and cook for 3 minutes, then add greens to the soup and remove it from heat.

What could be better than home cooking?! Never mind! And that's right. Having prepared a soup of dried porcini mushrooms with homemade noodles, you can please yourself and pleasantly surprise your relatives and friends.

Ingredients:

Dried porcini mushrooms - 70 gr.
Flour - 100 gr.
Salt - to taste
Chicken egg - 1 pc.
Parsley root - 1 pc.
Onion - 1 pc.
Potato - 1 pc.
Carrot - 1 pc.

Cooking:

Mushrooms are thoroughly washed and pour 1 liter. cold clean water. While the mushrooms are soaking, prepare the dough for the noodles. To do this, combine the flour with a pinch of salt and an egg. Then everything should be thoroughly kneaded until smooth.

To make the dough more airy, the salt must be sifted through a sieve without fail.

Cover the finished dough with a bowl and leave it for 20 minutes. After this time, roll it into a thin cake and cut noodles from it. Then the noodles should be sprinkled with flour and let it lie down for a bit.

Peel and wash onions, potatoes, carrots and parsley root. We cut the parsley root into two parts, finely chop the onion, cut the carrots into circles, and cut the potatoes into cubes. Now we put all these vegetables in a saucepan and pour 1.5 liters. cold water. We put the contents of the pan on the fire, bring to a boil and cook over low heat for 10 minutes. After this time, salt the soup and add mushrooms to it. We also add the filtered water in which the mushrooms were soaked to the pan. Now the pan should be covered with a lid, bring its contents to a boil and cook over low heat until the mushrooms are ready.

When the mushrooms are ready, add the noodles to the soup. Now it should be cooked at a constant boil for another 10-15 minutes. During this time, all the ingredients will have to be completely cooked. We serve the finished soup to the table with dill and sour cream. Enjoy your meal!

To prepare mushroom soup, you can use any meat, however, it is pork ribs that will give it a unique taste and aroma. In addition, it is this type of meat that is most successfully combined with porcini mushrooms.

Ingredients:

Pork ribs - 300 gr.
White dried mushrooms - 150 gr.
Potatoes - 5 pcs.
Onion - 1 pc.
Carrot - 1 pc.

Cooking:

Wash the meat and cut into portions. Mushrooms are soaked for several hours in water, washed and cut into pieces in the same way. We put mushrooms with meat in a saucepan, fill it all with water, put it on fire, bring to a boil and cook for 20 minutes.

Peel and wash potatoes, onions and carrots. We cut the potatoes into medium-sized cubes, carrots into thin strips, and cut the onion into 4 parts. When 20 minutes have passed since the meat boils, add onions, carrots, potatoes and salt to the pan. Mix everything and cook for another 20 minutes. After this time, remove the onion from the soup and add greens and pepper to it. Bring soup to a boil and remove from heat. This dish should not be served immediately. Soup should be infused for at least 20 minutes.

Dried porcini mushroom soup with spaghetti is not only very tasty, but also quite low in calories, despite the fact that it contains pasta. The fact is that spaghetti is made from durum wheat.

Ingredients:

Dried porcini mushrooms - 50 gr.
Potatoes - 3 pcs.
Onion - 2 pcs.
Carrot - 1 pc.
Spaghetti - 70 gr.
Salt, pepper, butter - to taste

Cooking:

Wash mushrooms, soak for several hours, and then cut into medium-sized pieces. Then they should be lightly fried in butter. Peel and wash potatoes, onions and carrots. We cut two potatoes into medium-sized cubes, finely chop the onion, three carrots on a coarse grater. Fry the onion in a pan with butter until transparent. Then add carrots to it and fry everything together for another 3 minutes. Break the spaghetti into pieces.

Pour 1.5 liters into the pan. water and send a whole potato there. We put the saucepan on the fire and bring its contents to a boil. After that, add the mushrooms and the water in which they were soaked to the pan. When the mushrooms are cooked, remove the whole potato from the pan and mash it with a fork until it becomes a puree. After all these procedures, we send fried mushrooms, raw and mashed potatoes, salt, pepper and spaghetti to the pan for mushrooms. Cook everything together for another 15 minutes. The soup is ready.

At first glance, it may seem that preparing this soup is quite difficult. In fact this is not true. Making a creamy soup with dried porcini mushrooms is no doubt a painstaking task, but if you follow the recipe exactly, you can end up with a simply amazing result.

Ingredients:

White dried mushrooms - 200 gr.
Carrot - 1 pc.
Onion - 1 pc.
Milk - 800 ml.
Cream - 100 ml.
Chicken egg - 2 pcs.
Butter - 4 tbsp. l.
Flour - 2 tbsp. l.
Salt, pepper, herbs - to taste

Cooking:

Peel and wash carrots and onions. Cut the carrot into two parts. Soak the mushrooms for 2 hours, then rinse them thoroughly and pass through a meat grinder. Put mushrooms, carrots, onions and 1 tbsp into a deep saucepan. l. butter. Now put the pan on the fire and simmer on low heat under the lid for about 40 minutes. After this time, add a glass of water to the pan and bring the contents of the pan to a boil. After this time, remove the onions and carrots from the pan, and grind the mushrooms with a blender until smooth.

In a separate bowl, combine the cream with eggs and beat them thoroughly. In a skillet, melt 2 tbsp. l. butter and fry the flour on it. Then add milk and 1 cup hot water to the flour. Mix everything thoroughly.

Add the mushrooms to the milk mixture and mix them with a blender. The resulting milk-mushroom mass should be boiled for about 20 minutes. Next, add eggs with cream, salt, pepper to the pan and again mix everything thoroughly and bring to a boil. Creamy soup with porcini mushrooms is ready.

To prepare this puree soup, two types of mushrooms are used, however, this is far from the limit. The more varieties of mushrooms used, the more interesting the taste of the soup will be.

Ingredients:

Dried porcini mushrooms - ¾ cup
Champignons - 400 gr.
Cashew - 100 gr.
Broth - 4 cups
Onion - 1 pc.
Garlic - 3 cloves
Soy sauce - 1 tbsp. l.
Mustard - 1 tbsp. l.
Spices - to taste

Cooking:

Pour the mushrooms with water for several hours, then wash them and cut into pieces. We clean the nuts and grind them. My mushrooms, if necessary, clean and cut into plates. Peel the onion and garlic, wash and finely chop. In a skillet, sauté the onion in butter until translucent. Then add mushrooms and nuts to it. After a few minutes, add garlic, spices and porcini mushrooms to the pan. Mix everything thoroughly and fry together for 2-3 minutes.

From the resulting frying, we take out the most whole pieces of mushrooms and put them in a separate plate. We move the frying into a deep saucepan, add the broth, mustard and soy sauce to it. Mix everything thoroughly, put on fire, bring to a boil and grind with a blender to a puree state. Now we return whole pieces of mushrooms to the soup, bring to a boil again and boil for several minutes. Soup can be served.

For many people, borscht and soup are two completely different dishes. Actually it is not. Borsch is one of the varieties of soup. In some countries, borscht is even called red soup.

Ingredients:

White dried mushrooms - 50 gr.
Beets - 1 pc.
Onion - 1 pc.
Potato - 1 pc.
Carrot - 1 pc.
Vegetable oil - 2 tbsp. l.
Tomato paste - 2 tbsp. l.
Cabbage - ¼ head
Salt, pepper, garlic, bay leaf - to taste

Cooking:

Soak the mushrooms for several hours in water, then rinse them and cut into medium-sized pieces. Peel and wash carrots, onions, potatoes, beets and garlic. Finely chop the onion, cut the carrots and beets into thin strips. Cut potatoes into medium sized cubes. Wash cabbage and finely chop.

After cutting the cabbage, you can mash it so that it is softer and cooks faster.

Pour about 3.5 liters into the pan. water, put the mushrooms, salt there and cook the mushrooms until tender. When they are cooked, add potatoes and bay leaf to them and cook everything together for 10 minutes. Then add cabbage and cook for another 8 minutes. After this time, onions and carrots fried until golden brown should be added to the pan.

In a pan for 7 minutes, fry the beets, and then add tomato paste to it. Mix everything, simmer for 2 minutes and send the cooked frying to other products. Approximately 5 minutes after adding beets to the borsch, we send chopped garlic, herbs and peppers to the pan. When all the ingredients are combined, they should be thoroughly mixed again and cooked until fully cooked. Borscht is ready!

Soup of dried porcini mushrooms with curd cheese has a very interesting appearance. When serving, you can additionally decorate it with herbs and crackers.

Ingredients:

Dried porcini mushrooms - 50 gr.
Potatoes - 3 pcs.
Processed cheese - 3 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Vegetable oil - 2 tbsp. l.
Salt, pepper, herbs - to taste

Cooking:

We wash the mushrooms and soak for several hours. Then boil them in the same water in which they were soaked. Peel and wash potatoes, onions and carrots. We cut the potatoes into cubes, three carrots on a medium grater, finely chop the onion. Fry onions and carrots in a pan with vegetable oil. Three processed cheeses on a coarse grater.

To make it easier to do, first send them to the freezer for at least 30 minutes.

Add the potatoes to the cooked mushrooms in the pot. When it is almost ready, add the frying and processed cheeses to the pan. Cook the soup until the curds are melted, while stirring constantly.

Buckwheat and porcini mushrooms are those two products, each of which has its own distinct pronounced taste. It is for this reason that it is strongly not recommended to use any seasonings other than salt and pepper for this first course.

Ingredients:

White dried mushrooms - 100 gr.
Buckwheat - 100 gr.
Potatoes - 400 gr.
Carrot - 1 pc.
Onion - 1 pc.
Butter - 50 gr.
Salt, pepper, herbs - to taste

Cooking:

Mushrooms are soaked, washed and cut into medium-sized pieces. We sort out the buckwheat and wash it thoroughly. Peel and wash potatoes, carrots and onions. We cut the potatoes into medium-sized cubes, three carrots on a coarse grater, finely chop the onion.

Pour water into a saucepan and place mushrooms in it. They should be boiled until fully cooked. Then add potatoes and buckwheat to the mushrooms. We cook everything together for 15 minutes. At this time, fry the onions and carrots in a pan in butter. They should turn golden. When they reach the desired condition, we send them to the soup. Now the soup should be salted, pepper, add herbs to it and cook for another 3-5 minutes. The soup is ready!

The name of this first dish speaks for itself. It immediately makes it clear what it is prepared from and what its origin is. The main ingredient of this soup is dried porcini mushrooms, and it was first cooked in the Carpathians.

Ingredients:

Dry porcini mushrooms - 100 gr.
Water - 8 liters.
Carrot - 1 pc.
Onion - 3 pcs.
Butter - 100 gr.
Sour cream - 200 gr.
Flour - 3 tbsp. l.
Bay leaf, ground pepper, salt - to taste

Cooking:

Put the mushrooms in a saucepan, fill with cold water and let them stand for about 15 minutes. After this time, put the pan on the fire, bring its contents to a boil and cook for 1 hour. Then the mushrooms should be pulled out of the pan, and strain the broth. After cooking, wash the pan, return the broth to it again, salt it, put it on the fire and bring to a boil. Cool the mushrooms and cut into small cubes.

Peel and wash carrots and onions. Three carrots on a fine grater and send to a saucepan with broth. We also spread the bay leaf and ground black pepper there. All this should boil and cook until the carrots are ready. Cut the onion into small cubes and fry in a pan with butter. During frying, the onion must be peppered. When the onion is fried, put it in a separate container, and melt more butter in a frying pan. In the completely melted butter, add to the flour, mix everything thoroughly and fry for several minutes. Then add sour cream to the pan, mix everything again and fry in the pan for a couple more minutes. After that, remove the pan from the heat, add 6-8 ladles of mushroom broth to it gradually and use a whisk to bring the contents of the pan to a homogeneous state.

Pour the resulting mass into a saucepan with broth. We also send onions and mushrooms there. Mix everything thoroughly again, bring to a boil and remove from heat. Yushka is ready for use.

Both zucchini and porcini mushrooms are rich in all sorts of useful trace elements. Soup with these products can not only deliver a lot of pleasant taste sensations, but also have a positive effect on the human body.

Ingredients:

Zucchini - 300 gr.
White dried mushrooms - 100 gr.
Potatoes - 2 pcs.
Carrot - 1 pc.
Parsley root - 1 pc.
Celery root - 1 pc.
Tomatoes - 1 pc.
Salt, parsley, green onions - to taste

Cooking:

Mushrooms are soaked in water, washed, cut into pieces and boiled in water until fully cooked. While the mushrooms are cooking, we prepare other products. Peel and wash potatoes, carrots and roots. My tomatoes. Wash the zucchini, if necessary, clean. Cut potatoes into cubes and boil until tender. Cut the roots into thin circles and fry in a pan in vegetable oil. We cut the zucchini into cubes and let them stand for a while so that they get rid of excess liquid.

We send fried roots and potatoes to the prepared mushrooms in a saucepan. After about 10 minutes, add the zucchini and diced tomatoes to the pan. Bring everything back to a boil and cook for 5 minutes. After 5 minutes, salt the soup, add greens to it and remove from heat. Before serving, the soup should be infused.

White mushroom is a very popular product all over the world. It is quite natural that the first dishes from it can also be found on the menu of restaurants and on the tables of hostesses from various countries.

Ingredients:

White dried mushrooms - 5 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Barley porridge - 50 gr.

Cooking:

Wash mushrooms, soak. Then we put them in a saucepan, fill with water and set to cook until fully cooked. While the mushrooms are cooking, peel the onion and carrots, wash and cut into small cubes. We wash the barley, dry it, and then boil it until tender.

So that barley does not boil in soup, after it is cooked, it should be washed and then lightly fried.

In a frying pan in vegetable oil, fry the onion and carrots. It is important to first fry the carrots for a few minutes, and then add the onion to it and fry them together.

When the mushrooms are cooked, they should be pulled out of the pan, washed, cooled slightly and cut into small cubes. Strain the mushroom broth. Now we send barley porridge, mushrooms and frying to this broth. Mix everything, put on fire, bring to a boil and cook for a few minutes. You can salt the soup if you like. This dish is served with sour cream and herbs.

At first glance, it may seem that the recipe described below is very similar to the recipe for soup with melted cheeses. And in general, that processed cheeses, that hard cheese in the end result will give a very similar taste to the soup. Actually it is not. Even different varieties of hard cheese can radically change the taste of the first course.

Ingredients:

White dried mushrooms - 50 gr.
Potatoes - 2 pcs.

Onion - 1 pc.
Thin vermicelli - 1/3 cup
Carrot - 1 pc.
Hard cheese - 150 gr.

Cooking:

Mushrooms are soaked in water, washed and boiled in 2.5 liters. water until fully cooked. Peel and wash onions, potatoes and carrots. Three carrots and potatoes on a coarse grater, and finely chop the onion. Fry onions and carrots in vegetable oil until golden brown. Three cheese on a fine grater.

In a saucepan, add the boiled mushrooms, salt and potatoes to the boiled mushrooms. Boil everything together for 15 minutes. After this time, add the vermicelli and cook the soup for another 15 minutes. When the vermicelli is completely cooked, add cheese to the soup and cook for 3 minutes. During this time, it should completely dissolve. Enjoy your meal!

A slow cooker is an indispensable culinary tool in any modern kitchen. With its help, you can cook a wide variety of dishes, and soup with dried porcini mushrooms is also no exception in this case.

Ingredients:

Potatoes - 250 gr.
Butter - 2 tbsp. l.
Canned white beans - 160 gr.
Dry porcini mushrooms - 1 handful
Carrots - 200 gr.
Onion - ½ pc.
Salt, dill, bay leaf - to taste

Cooking:

Wash mushrooms and soak in water for 20 minutes. After that, we wash them again. Peel and wash onions, carrots and potatoes. We cut the potatoes into a medium-sized cube, three carrots on a coarse grater, finely chop the onion.

Put butter, mushrooms, onions and carrots in a multicooker bowl. Select the "Frying" mode and cook for 3-5 minutes. After this time, add beans, potatoes and water to the slow cooker. Now you should select the "Soup" mode and set the time to 1 hour 30 minutes. Approximately 10 minutes before the end of cooking, add dill, salt and bay leaf to the soup. Enjoy your meal!