Cream soup from dried mushrooms recipe. Mushroom soup from dried, fresh, frozen mushrooms and champignons - the best recipes

Dry mushrooms, like fresh ones, contain sufficient amounts of vegetable protein and fiber. But here mushroom flavor of this product is so pronounced that dishes prepared on its basis are especially savory. Mushroom drying can be one of the ingredients of cutlets, cabbage rolls, dumplings, dumplings, saltwort, borscht and sauces. You can significantly diversify your daily diet by preparing soup from dried mushrooms. Moreover, there is more than one recipe for this dish.

Dried mushroom soup - a simple recipe

To cook a simple and appetizing soup of dried mushrooms with potatoes, you should take:

• 2000-2500 ml of drinking water;
• 550 g potatoes;
• 240 g of onion;
• 170 g carrots;
• 100 ml cream;
• 34 g dried mushrooms;
• 35 ml of vegetable oil;
• salt, herbs, spices.

Cooking step by step:

1. Mushrooms should first be washed in running water. warm water from sand and litter. Then let all the liquid drain, and pour the mushrooms with a fresh portion of boiling water and leave to soak.
2. Peel the skin off the potatoes and chop them into cubes or otherwise. Place the water for the first dish in a suitable container on the stove and wait for it to boil. Next, put the potato cubes into it and cook until completely cooked.
3. While the potatoes are cooking, fry the skipped potatoes in a pan. carrot shavings and chopped onion in half rings.
4. Squeeze the mushrooms with your hands and transfer to the frying pan with the sautéed vegetables, pour in a large number of water in which they were soaked, and simmer until the liquid has completely evaporated.
5. Pour the cream into the mushroom fry, stir and turn off the heat. Wash the greens, chop, put in a pan with mushrooms and mix.
6. In a saucepan with boiled potatoes, put the fried mushrooms, salt and season with spices. Bring to a boil and remove from stove. The dish will turn out more savory if it is infused for at least an hour before serving.

In a slow cooker

For a delicious, fragrant and dietary mushroom soup in a slow cooker for 100 grams of mushrooms and a pound of potatoes, you will need the following products:

• 2500 ml of water;
• onion and sweet carrot;
• a bunch of vermicelli;
• 30-40 ml vegetable oil;
• spices and salt to taste.

How to cook soup from dried mushrooms in a slow cooker:

1. Before proceeding to others culinary processes dry mushrooms should be soaked in boiling water. In order for the swelling to proceed more actively, the drying container is covered with a lid.
2. Pour a little vegetable oil into the multi-pan, put the onion with carrots, previously chopped with a knife and a grater. Cook these vegetables for about five minutes using the "Fry" function.
3. Next, put the squeezed steamed mushrooms and prepared potatoes into the roast. Pour in right amount water and cook for two hours using the "Extinguishing" program.
4. 20-30 minutes before the end of the cooking program, add vermicelli, salt and spices to the electric saucepan.

Mushrooms are a unique gift of nature: protein, vitamins B, A, PP, D, lecithin, fiber, essential oils, minimum calories. There are an incredible variety of recipes with these "forest dwellers" - from traditional to original. Mushrooms are dried, salted, marinated, stewed, baked, steamed. And what wonderful first courses! They fit perfectly into the system proper nutrition: low-calorie, but giving a feeling of prolonged satiety. Mushroom porcini mushroom soup is a recipe that is ideal for proponents of pp and a healthy lifestyle.

However, other people, as practice shows, do not remain indifferent. Delicious, fragrant, healthy and diet lunch with such a soup is guaranteed! I have 2 options for mushroom cream soup in my favorites - from fresh and dried whites.

Which recipe to choose

Whites bought or collected in the forest should be processed as soon as possible: sorted out, cleaned of debris, rinsed in running water. If there are more mushrooms than required by the recipe, it is easy to freeze the excess in the chamber and use it later, defrosting it, like ordinary fresh ones.

What else is white good for - you don’t need to boil them for a long time in several waters, thoroughly wash the sand - just pour boiling water over it, wait for it to cool, rinse and you can cook at least Mushroom cream soup from porcini mushrooms, at least any other dish.

By the way, these pureed soups can be prepared not only from white mushrooms - champignons, chanterelles and any other mushrooms are also suitable. But only real forest mushrooms will give a breathtaking aroma.

Fresh porcini mushroom soup

Cream soup of porcini mushrooms according to this recipe is prepared without cream, but tender creamy taste will be clearly felt, since the recipe contains milk with a low percentage of fat content.

Milk only emphasizes the unique taste and aroma of mushrooms.

Calorie soup-puree in milk with mushrooms - only 30 kcal per 100 g! That is, in a serving - no more than 100 kcal!

Ingredients

• mushrooms - 700 g
• water - 1 tbsp.
• milk - 1 tbsp.
• onion and carrot (small) - 1 pc.
• pepper, salt - to taste
• greens - optional.

Cooking

1. Before you prepare soup puree from porcini mushrooms, they need to be poured with boiling water for 15-20 minutes, the water is drained, and the porcini are squeezed out. After the mushrooms, cut into slices. Fill with water.
2. Put the whole onion and carrot in a saucepan with mushrooms. Cook after boiling for 15-20 minutes, reducing the heat.
3. We boil milk.
4. Carefully remove the onion and carrot from the broth.
5. Set aside a few slices of mushrooms to decorate the dish in plates.
6. Whip the broth with mushrooms in a blender until puree.
7. Pouring milk into puree, dilute to the desired density. Add salt and pepper.
8. Serve sprinkled with herbs, with homemade croutons from rye bread or rye bread. Enjoy your meal!

You can cook this soup puree from frozen porcini mushrooms, we use the same recipe. Defrost the whites a little before cooking.

Instead of milk, you can pour 100 grams into hot mashed potatoes grated cheese(low-fat) - you get a richer and thicker dish.

We cook soup-puree of dried whites in a cartoon

How to cook cream soup from dried porcini mushrooms?

It is easier and more convenient to cook this soup in a slow cooker!

By the way, dry mushroom soup is more aromatic than fresh mushrooms.

We take young potatoes for this first course (it contains fewer calories and carbohydrates), that is, it will be more balanced.

What you need

• dried mushrooms - 200 g
• small carrots - 1 pc.
• medium potatoes - 4 pcs.
• small onion - 1 pc.
• water - 2 tbsp.
• salt, spices - to taste
• low fat cheese - 50 g
• greens (parsley, dill)

How to cook

1. Soak in advance hot water dried mushrooms for at least 2 hours. Drain water from them. If you pour cold milk for the whole night, then by morning the mushrooms turn out to be generally fresh.!
2. Finely chop the onion and carrot. We allow in a pan (preferably with a non-stick coating) or a saucepan with 1-2 tablespoons of water.
3. Cut the caps and legs into slices.
4. Put mushrooms, onions, carrots, potatoes in a multicooker bowl. We pour water.
5. We set the "Soup" mode (or for 1 hour to "Stew", depending on the model).
6. Beat the prepared vegetables until smooth, transferring them to a blender, gradually adding the broth. Add salt and pepper to taste (other spices optional).
7. We lay out the soup-puree from dried porcini mushrooms in broths. Sprinkle with herbs and grated cheese. Enjoy your meal!

• In the refrigerator, mushrooms should be stored after picking or buying not in a plastic bag, but in a glass or ceramic dishes. And no more than 5-6 hours!
• Dried mushrooms are stored in a dark, dry, cool place in glass jar or canvas bag.
• White soups are best cooked at one time in a small amount. After heating, they are no longer so tasty and fragrant!
• Doctors do not recommend giving mushroom dishes children up to 7-10 years old. Children at this age do not yet produce an enzyme that can digest fiber - fungin.

Many housewives are faced with the fact that fresh mushrooms I don’t have it on hand, but I really want to cook a soup with a characteristic aroma and taste. What to do in such a situation - to run headlong to the store and look for the missing component? In fact, this is superfluous, check the bins - perhaps they were lying around somewhere dried mushrooms They are the ones who will come to the rescue. And how to cook a delicious stew of dried mushrooms on own kitchen at home, you will learn from our detailed recipes. For clarity, we have prepared a photo.

Dried mushroom soup

Ingredients

Servings: - +

• dried porcini mushrooms (or champignons)70 g
• potato 2 pcs.
• onion 1 PC.
• sour cream 95 g
• sunflower oil 10 g
• water 3 glasses
• salt to taste
• the black ground pepper taste

per serving

Calories: 145 kcal

Proteins: 5.6 g

Fats: 6.2 g

Carbohydrates: 16.7 g

60 min. Video recipe Print

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Posh! Gotta fix it

Advice: if you want to surprise your guests, you can serve a stew in a bread plate. To do this, cut a crumb out of a round loaf and pour soup into it. Garnish with sour cream and herbs on top. Such a presentation will bring not only aesthetic pleasure, but will also be remembered by you and your guests for a long time.

Cream soup of dried mushrooms with cream

Time for preparing: 1 hour

Servings: 12

The energy value

• caloric content - 177.9 kcal;
• fats - 8.1;
• proteins - 8.5;
• carbohydrates - 17.8.

Ingredients

• dried mushrooms - 200 g;
• potatoes - 5 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• cream 20% - 150 ml;
• processed cheese - 100 g;
• butter - 50 g;
• water - 1.5 l;
• parsley - 3 sprigs;
• salt - to taste;
• ground black pepper - to taste.

Step by step cooking

1. Dried mushrooms must be soaked in advance in cold water for 3 hours. After that, put them on the fire and cook for 30 minutes.
2. Following this, we need to strain the resulting broth, remove the mushrooms from it and squeeze them out of excess moisture.
3. Add water to a concentrated decoction to dilute it a little, and put on medium heat. While the broth is warming up, clean and wash the vegetables. Cut carrots and potatoes into small cubes and send them to the pan.
4. Finely chop the onion and sauté it for butter 2 minutes on low heat. After that, add the mushrooms, fry, not forgetting to stir, for 7 minutes.
5. When the vegetables are almost ready, we send pre-fried mushrooms and onions to them. We give the stew to boil and gently interrupt everything into a homogeneous aromatic mass using a blender. Let the soup cook for another 10 minutes.
6. At this time, three on the middle grater is our processed cheese and we begin to gradually introduce it into the soup along with cream (to make it thicker, it is advisable to use the product with large quantity percent and do not replace with milk). Bring to a boil, season with spices and leave to cook for another 5 minutes.

Our hearty creamy mushroom soup the chik is ready, remove it from the heat and sprinkle with pre-chopped herbs. Gotta fix it

Today, pureed soups are gaining more and more popularity. Of course, there are plenty of recipe options. One of them is savory mushroom puree soup with dried mushrooms. You can use any mushrooms to taste for the dish.

The recipe for both dishes includes the following ingredients:

• 100 grams of mushrooms;
• carrot;
• bulb;
• 2 liters of water;
• refined oil;
• spices.

To prepare cream soup from dried mushrooms according to this recipe, you will need to add a small amount of white sauce.

Soup preparation

To reduce the cooking time of the dish, you must first soak the mushrooms in cold water. Within 2 hours they will soften, and then they can be used.

Transfer prepared mushrooms to a saucepan, pour water and send to cook over medium heat. At this time, peel the potatoes and throw them into boiling water. When the vegetable is cooked, mash it.

Send the boiled mushrooms to the pan and fry in oil. Peel carrots and onions. Finely chop the onion, and grate the carrots. Transfer to mushrooms. Extinguish food by making slow fire, before acquiring a soft structure.

Then put the mixture in a blender and beat. Then connect with mashed potatoes. If necessary, add a little water or milk, season the soup, put it on the fire and bring to a boil.

When serving, ready-made stew can be decorated with herbs.

How to make cream soup

Based on the finished cream soup, you can make mushroom cream soup. The recipe for the dish includes flour and milk, from which you need to make white sauce and then slowly pour it into the soup.

To prepare the sauce, fry a spoonful of flour in a pan, adding a little milk. Mix everything well so that no lumps remain.

So that the soup has a more delicate texture, in already ready meal you need to put grated cheese.

This nutritious and flavorful dish is well suited for everyday menu.

Chowder with dried chanterelles

The recipe for puree soup includes the following products:

• 250 ml of broth;
• 250 ml cream;
• 2 potatoes;
• half a glass of dried mushrooms;
• lean little;
• spices.

Put the chanterelles into the pre-cooked broth and leave them in it for about an hour.

The broth can be prepared with vegetables or meat.

When the set time has passed, the pan should be sent to the fire. Then peel the potatoes, cut them into medium cubes and transfer to the chanterelles. Boil.

Next, peel and chop the onion. Heat oil in a frying pan, add onion. Roast before purchase golden brown on medium fire. Then transfer the onion to the bowl. Cook the stew until the potatoes are soft. Fire should be medium.

After the potatoes are ready, slowly pour in the cream. Add salt, pepper. Using a blender, beat all the ingredients into a homogeneous mass. Then return the soup to the fire and bring to a boil.

Dried mushroom soup is ready to eat.

Mushroom cream soup

The soup recipe includes the following ingredients:

• 500 grams of mushrooms;
• liter of water;
• bulb;
• carrot;
• 3 potatoes;
• half a liter of 10% cream;
• butter;
• spices.

Initially, rinse and soak the mushrooms for 2 hours. Then they need to be boiled for half an hour. Pour the resulting mushroom broth into a container. Mushrooms must be cold.

Peel the potatoes, chop them randomly, send them to cook, adding salt to the water. Chop the onion into small cubes, fry in butter. Cut the carrot into circles and send it to the onion. Fry for about 5 minutes. Then you need to throw in the mushrooms, fry everything together for 5 minutes.

After the potatoes are ready, pour the broth from it into a container. Make mashed potatoes. Add cream to it, mix well. Then you need to dilute the puree using mushroom and potato broths. The consistency should resemble kefir.

Grind fried mushrooms, onions and carrots through a meat grinder or use a blender. Combine with puree. Send the soup to the fire, the mixture should boil. Make a slow fire, cook the soup for 5 minutes. Put salt, pepper. Cover with a lid and let it brew for 30 minutes.

Dry mushroom dish is ready.

Mushroom soup with porcini mushrooms

The soup recipe includes the following ingredients:

• 40 grams of dried white mushrooms;
• 300 grams of potatoes;
• liter of water;
• vegetable oil;
• a tablespoon of flour;
• salt.

First you need to soak the mushrooms, leaving for 2 hours.

When using purchased mushrooms, it is better to rinse them several times, catching them out of the water with your hand, since such mushrooms always leave a residue.

Ready soaked specimens should be soft. They need to be transferred to a saucepan and put to boil. Be sure to remove the resulting foam, there may be debris.

While the broth is cooking, you can peel and cut the potatoes. Send it to the pan, cook with mushrooms. While cooking potatoes, fish out a couple of mushrooms from the pan and chop them finely. Then fry in oil, seasoned with salt. Fry until it starts to smell strongly fried mushrooms. After that, they need to be removed from the pan, leaving the oil. Thanks to this method, the smell of the finished dish is enhanced.

Add flour to the remaining butter, fry until golden brown. Gradually introduce the broth from the pot with the cooking soup. You should get a homogeneous mixture. Next, make mashed potatoes and mushrooms. Pour in the prepared thickener, salt. Send to the fire and let it boil.

In the meantime, grind 5 grams of the dried product. Remove the soup from the heat and add the mushroom crumbs to it, mix. The dish should stand for 5 minutes before serving.

When serving, season the soup with prepared fried mushrooms.

There is nothing difficult in preparing such cream soups from dried porcini and other types of mushrooms. The main thing is to follow the proposed recipe.

A wonderful way to make soup from dried mushrooms is puree soup.

He firmly entered the world culinary practice, thanks to his palatability and ease of preparation.

In the article we will take a closer look at how to cook delicious fragrant puree soup from dried porcini mushrooms and with the addition of potatoes and cream.

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Description of the dish

Mushroom soup itself began to cook in ancient times, using wild-growing mushrooms and herbs, and soup - mashed potatoes came to us from french cuisine and with the development kitchen appliances gained wide popularity.

Ingredients and calorie content of the recipe

Basic Recipe

Dried porcini mushrooms are usually consumed only here. Therefore, the recipe below is unique to world cuisine.

Ingredients:

• dried porcini mushrooms (70 g);
• potatoes (2 pcs.);
• bulb (1);
• sour cream (95 gr);
• sunflower oil (10 gr);
• salt (1 g);
• water (3 glasses);
• ground pepper to taste.

Important! In order for the soup to turn out to be a thick consistency, potatoes should be used in it.

Those who, for some reason, do not want to eat potatoes, can replace it with peeled zucchini or rice, however, you must remember that rice needs this case in a strong boil.

1. Rinse dried porcini mushrooms thoroughly and place in a deep bowl. pour mushrooms cold water two fingers on top, cover the container and let the mushrooms swell for about three hours.
2. After swelling, drain the water from the mushrooms, squeeze the mushrooms themselves and dry them with kitchen napkins.
3. Heat the sunflower oil in a frying pan and fry the pre-chopped onion in it.
4. When the onion is browned, after about 2-3 minutes, add the mushrooms to it.
5. Keep the mixture on low heat for another 10 minutes, then transfer the contents of the pan to the main soup container and add water there.
6. Wash and chop the peeled potatoes small cubes, send it to the pan along with salt and ground pepper.
7. Heat the soup over medium heat for about 20 minutes, after this time grind the mass with a blender, boil, gradually add sour cream to the soup.
8. Pour the soup into bowls, garnish with herbs and serve.

Serve mushroom soup - mashed potatoes should be with dill, green onions, parsley, cilantro.

Mushroom soup is sometimes served in a bowl made from bread. Any round bun is suitable for this, preferably yesterday, cut in half and with the crumb removed.

A simpler serving is also possible - as for all soups - mashed potatoes, a deep plate or a soup cup.

See the video for making dried mushroom puree soup:

A simple recipe for mushroom soup - mashed potatoes will delight those who do not like to cook for a long time.

Ingredients:

• dried mushrooms (300 gr);
• potatoes (600 gr);
• onions (2 pcs.);
• cream (0.5 l.).

Step by step cooking recipe:

1. First, cut the potatoes into small cubes and boil in a separate bowl until tender.
2. Chop the onion and saute in vegetable oil.
3. Pre-soaked mushrooms must be washed, cut and combined with onions. Cook food together for 2-3 minutes.
4. When ready, place all the products in a blender, with which chop and mix everything until smooth.
5. Next, pour the resulting soup into a saucepan, add cream and spices to taste. Boil over medium heat.

Potato broth and mushroom broth give a very gentle, but very nutritious combination.

The cooking process itself is simple and does not take much time, but it can please many, especially in the winter season.

Mushroom soup - mashed potatoes with potatoes are usually served warm, decorated with edible herbs or small croutons.

Excellent puree soups are obtained from various vegetables: or,