How to properly cook soup with dried mushrooms. Treatment with dried porcini mushrooms and fresh mushrooms

This recipe for soup with dried porcini mushrooms was sent to me by Matsulevich Valentina Vasilievna, from Vitebsk, Belarus.

“In our family, all its members love to collect. We usually go on a quiet hunt in late August - early September. We have one very mushroom place. Local residents say that in this place, even in the driest year, the forest is never empty. you will leave without a basket of mushrooms.

This forest, by our Vitebsk standards, is located quite far away - about 75-80 kilometers from the city. Of course, quite a lot of money is spent on gasoline, but, as they say, the game is worth the candle. Sometimes a family of 3-4 people can easily collect 5-6 buckets in a few hours noble mushrooms– boletus, boletus, boletus. And our favorite place is also convenient because we can freely go far from the car in different directions, without fear of getting lost, because we’ve been picking mushrooms there for about 20 years now.

And now the mushroom harvest has been harvested, we have arrived in the city, and the most difficult part begins - sorting and cleaning the mushrooms. The young people urgently have some business to attend to, my husband needs to put the car in the garage, and I desperately sit down at the kitchen table and start working. This process usually lasts until 12 at night.

The best specimens are used according to a recipe that has been proven over the years, boletus mushrooms, touched by a worm, are sent on a wire rack to the oven to dry, if there are milk mushrooms, saffron milk caps and red mushrooms, then they are salted, and everything else is boiled and frozen in the freezer. And, of course, the next day, real mushroom soup is cooked from porcini mushrooms or boletus mushrooms.

And about five years ago, my daughter met a young man in early December. Everyone in our family is Catholic, only I am Orthodox. Catholic Christmas was approaching, my mother-in-law came to visit from western Belarus, and unexpectedly my daughter’s boyfriend asked to visit us for this holiday. I was very surprised, because they had just met, but I was happy about the guest.

Catholics have this custom - mushroom soup made from dried porcini mushrooms or boletus mushrooms is always served on the table at Christmas. I took a new box of dried mushrooms from the mezzanine and cooked it amazingly tasty soup. Everyone at the table was languishing in anticipation. tasty food. Moreover, my daughter praised my exclusive guy. And a wonderful smell came from the kitchen.

I served the first steaming plate to my future son-in-law. He was about to put a spoonful of sour cream in it, when suddenly I saw something incomprehensible in the second plate. There was something white floating in the soup. I put on my glasses, took a closer look and gasped - the entire surface of the soup was filled with white worms…

What an embarrassment! A new person came to the house for the first time, who a year later became my son-in-law, and my mother-in-law served soup with worms. I tried to quietly take the plate from the guy, but he didn’t want to give it back, because the soup had a charming aroma! I was terribly ashamed, but I had to tell everyone what an opportunity it was. By the way, all the other mushrooms that I store in cake boxes turned out to be completely clean. And then I had to throw them away."

Every family has its own recipe mushroom soup. Some people like creamy mushroom soup, others prepare creamy mushroom soup with melted cheese. But, you see, the most delicious and aromatic mushroom soup is soup made from dried forest mushrooms. It is so tasty that you don’t need to come up with clever culinary techniques to make the soup more interesting - nature did everything for us.

The fungal disease was inherited from me. My mother was an avid mycelium picker, I would say manic. She not only loved picking mushrooms, but also knew a lot about processing them. Each mushroom had its own purpose. Baby porcini mushrooms and russula capsules were marinated separately for special occasions, green mushrooms were sent for pickling. And a lot was prepared dried mushrooms– separately on mushroom caviar, separately for soups and pies. Only now I understand what hellish work it took to prepare all these delicacies.

I also like to go mushroom picking. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dry mushrooms on a frosty day.
I prepare dried mushroom soup as my mother taught me.
Nothing but potatoes, onions, carrots and cereals. Spices include black peppercorns and dill seeds. Forest mushrooms They have their own unique taste and there is no need to spoil it with unnecessary seasonings and additives.
Lots of ghee. Butter not only gives the mushroom soup a soft, creamy taste, but also replenishes it with missing fats.
The cereal is cooked together with mushrooms. This way the cereal will give the broth viscosity and satiety.
I like to add wheat cereal, but children like pearl barley and rice. Any of them is suitable.
In other dry mushroom dishes I use different spices and seasonings, but in dry mushroom soup I love the pure mushroom flavor.
Like this from dry mushrooms and simple products you can prepare a truly magical mushroom soup, the smell of which cannot be confused with anything else.

Time: 1 hour soaking, 1.5 hours cooking
Difficulty: medium
Ingredients: for 8 servings

Dry mushrooms – 2 handfuls (1 cup)
Potatoes – 2 medium size
Carrots – 1 medium size
Onion – 1 piece
Pearl barley (wheat, rice) cereal - 3 tbsp. spoons
Ghee or butter – 50 g
Dill seeds, black pepper, bay leaf, salt
Fresh dill

How to Make Dried Mushroom Soup

Break the dried mushrooms into small pieces into a saucepan and add 1.5 liters of cold water. Leave to soak for 1-2 hours.
If the mushrooms are purchased, drain the water from the pan and fill with clean water. If you have your own, you don’t have to change the water and cook directly in it.
Place the pan with mushrooms over high heat. After boiling, turn off the heat and cook over low heat with the lid closed for about an hour.
While the mushrooms are cooking, peel the potatoes, carrots and onions.
Cut the potatoes into cubes.
Chop the onion finely and the carrots into half rings.
Heat the butter in a frying pan and fry the onion.
Leave the fried onion in the pan.
An hour later at mushroom broth lay out the potatoes and sprinkle with wheat grits.
Add dill seeds and black peppercorns.
Continue cooking over low heat, covering with a lid.
15 minutes after potatoes and cereals, add carrots to the pan.
After another 15 minutes, check the readiness of the cereals and potatoes. If they are cooked, add the fried onions and butter to the soup.
Immediately after the onion, add salt, add bay leaf and leave the mushroom soup on low heat for another 5 minutes.
After 5 minutes, the mushroom soup is ready.
Pour the mushroom soup into bowls, seasoning it with sour cream and dill.

If I prepare dried mushroom soup with pearl barley, I soak it 3-4 hours before starting the soup. I add pearl barley to the mushroom broth 30 minutes after the start of cooking; it cooks longer than other cereals.
My mushroom soup is well suited for a vegetarian diet, since the grains and a large number of the oils make it quite filling.

How I Prepare Dried Mushroom Soup:

I break dry mushrooms with my hands into small pieces into a saucepan and pour 1.5 liters cold water. I leave it to soak for 1-2 hours.

I put the pan with mushrooms on high heat. After boiling, I leave the mushrooms to simmer over low heat with the lid closed for about an hour.
While the mushrooms are cooking, I peel the potatoes, carrots and onions.

I cut the potatoes into cubes.

I chop the onion finely and the carrots into half rings.

I heat the butter in a frying pan and fry the onion. I leave the fried onions in the pan. Mushroom soup loves butter. Without oil or with vegetable oil, it will seem empty. And with butter, the soup acquires a creamy, sweetish taste.

After an hour, I add the potatoes to the mushroom broth.

and pour in wheat grits.

I add dill seeds and black peppercorns. If you don't have seeds, you can simply use fresh dill stems. Dill gives mushroom soup a mind-blowing aroma. I continue to cook over low heat, covering with a lid.

15 minutes after the potatoes and cereals, I put the carrots in the pan.

After another 15 minutes, I check the readiness of the cereals and potatoes. If they are cooked, add fried onions to the soup.

Immediately after the onion, add salt, add bay leaf and leave the mushroom soup to simmer on low heat for another 5 minutes.
After 5 minutes, the fragrant and tasty mushroom soup with a golden oily film and the smell of summer is ready.

Bon appetit! If you have any questions, ask, I will definitely help.

Of the dried mushrooms, what can most please you during the long winter and remind you of summer?

People go to the forest not only to collect them, but also to simply wander and relax their souls, which is why, probably, many people love “mushroom hunting”, when they can escape from the noisy city into nature.

Mushroom lovers make supplies for the winter; they are salted and pickled, frozen and dried.

Of course, if you live in a village, there is no problem drying them, but housewives have gotten the hang of drying them in city apartments.

Therefore, to pamper your loved ones with aromatic mushroom soup there are no difficulties, extreme case You can simply buy it in the store at any time.

For cooking, you can use almost any mushrooms, except perhaps those that are used for pickling - chanterelles, aspen boletuses, porcini mushrooms, boletus mushrooms and champignons are perfect for yours. By the way, I have already told you how to cook it.

This soup can be prepared in various broths - meat, chicken, fish and goes well with various vegetables and cereals

Mushroom soup made from dried porcini mushrooms

With this noble mushroom the broth turns out light, the soup is aromatic and very tasty

2 handfuls of dried porcini mushrooms
3 large potatoes
1 carrot
1 onion
3 cloves garlic
Fresh herbs
Salt pepper
Any spices for soups
Vegetable oil

Preparation:

Pour cold water over the mushrooms and soak for 2 hours

2. Cut the peeled and washed potatoes into medium cubes

3. Cut the onion into small cubes

4. Grate carrots onto coarse grater

5. Pour the onion into a frying pan heated with oil and fry, stirring until translucent.

6. Add carrots and stir-fry for 7 minutes over medium heat

7. Pour the mushrooms and water into a saucepan and put on the fire, add more water

8. Bring to a boil, skim off the foam and cook for 15 minutes.

9. Add potatoes and cook for 10 minutes

10. Place onions and carrots

11. Salt, pepper, add spices to taste and cook for 7 minutes

12. Cut the garlic into thin slices and add to the soup

13. Before serving, sprinkle with finely chopped herbs

Mushroom soup made from dried mushrooms

Preparation:

Pour mushrooms into pre-prepared meat or vegetable broth and leave for 1 hour.
Place the pan with mushrooms on the fire
Peel and cut potatoes into small cubes
Add to mushrooms and bring to a boil
Cut the onion into small cubes
Heat the oil in a frying pan and fry the onion until golden brown
Add the onion to the pan and cook until the potatoes are soft, remove from heat.
Pour in the cream in a thin stream
Salt and pepper to taste
Blend everything with a blender until smooth
Place on fire and bring to a boil
Serve to the table

Mushroom soup made from dried mushrooms with chicken and vegetables

You will need:

500 gr. chicken breast
70 gr. dried meadow mushrooms (you can use any)
1 cup buckwheat
5 medium potatoes
1 carrot
1 onion
Salt pepper
Vegetable oil
Fresh herbs

Preparation:

Fill the mushrooms with water and soak for 2 hours
Pour 4 liters of water into the pan, lower the chicken and cook until done, skimming off the foam.
Salt to taste, you can add bay leaf
Finely chop the onion and fry in a frying pan with hot oil
Add finely grated carrots to the onions
Salt and pepper to taste and fry until golden brown
Add the mushrooms to the carrots and onions, but do not discard the water drained from the mushrooms.
Fry the mushrooms for 5 minutes and pour in the water in which they were soaked and simmer until the liquid has completely evaporated.
Remove the cooked chicken from the broth and separate it into smaller pieces.
Place chicken pieces in a saucepan with broth
Add potatoes cut into medium cubes and add buckwheat
Bring to a boil and add mushrooms and vegetables
Add finely chopped greens

Products:

60 gr. dried mushrooms
100 gr. Luke
100 gr. carrots
80 ml vegetable oil
1 teaspoon dried dill
1 teaspoon dried thyme (thyme)
Salt pepper
1,700 ml water
100 gr. potatoes
40 gr. homemade noodles

Preparation:

Fill the mushrooms with water and soak for 2 hours
Pour oil into a heated frying pan and add mushrooms squeezed out of water.
Add finely chopped onion
Add carrots grated on a coarse grater and stir-fry over medium heat for 7 minutes, pepper to taste
Pour water into a saucepan and put it on fire
As soon as the water boils, add salt to taste and add the potatoes cut into medium cubes and cook until tender.
Pour the greens into the pan
Place the roast in the soup
As soon as the soup boils, add the noodles, stir, bring to a boil, cover with a lid and turn off the heat.
Let stand for 15 minutes and you are ready to serve.

100 gr. dried mushrooms
250 gr. potatoes
1 onion
1 carrot
150 gr. pearl barley
Salt pepper
Fresh parsley

Preparation:

Cover the mushrooms with water and let stand for 2 hours.
Pour water into a saucepan and put on fire, add salt to taste
Squeeze the mushrooms and place in a saucepan
Wash the cereal and add to the mushrooms
Chop the onion small cubes
Grate carrots on a coarse grater
Cut peeled potatoes into small cubes
Place onions and carrots in a frying pan heated with oil, fry for 7 minutes until golden brown.
Add potatoes, carrots and onions to the pan, bring to a boil
Finely chop the parsley
After the potatoes are ready, salt and pepper to taste, add parsley
Turn off the heat and let sit for 30 minutes

Mushroom soup from dried mushrooms in a slow cooker video

Mushroom soup made from dried mushrooms with homemade noodles video

Mushroom soup is low in calories, but at the same time very healthy, so it is suitable for those who care about their health and those who simply like to eat well.

Step-by-step recipes for preparing delicious mushroom soup from dried mushrooms

2018-10-15 Alena Kameneva and Natalia Danchishak

Grade
recipe

30221

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

4 gr.

7 gr.

Carbohydrates

18 gr.

157 kcal.

Option 1. Mushroom soup made from dried mushrooms with melted cheese

Mushroom soup made from dried mushrooms is delicious, satisfying, incredibly aromatic and nutritious. The soup can be served at lunchtime; it will perfectly warm and saturate the body, give strength and vigor. Today we will prepare a delicious mushroom soup with the addition of processed cheese and a small amount fresh mushrooms(but you can do without them, using only dried ones).

You can use dry mushrooms that are available to you, the main thing is to be sure of the quality. So, if you like aromatic and rich soups, our version today will pleasantly surprise you, believe me!

Ingredients:

Dry mushrooms - 20 g
Fresh oyster mushrooms - 250 g (optional!)
Potatoes - 2 pcs.
Water - 1.5 l
Carrots - 1 pc.
Onions - 1 pc.
Processed cheese - 1 pc.
Salt, pepper - to taste
Greens - to taste
Vegetable oil - 1 tbsp.

Cooking process

Prepare everything necessary products by the list. Prepare dried mushrooms - put them in a bowl, pour warm water and leave for 30-40 minutes alone. After a while, strain the colored water through a fine sieve.

Peel, wash and dry the potatoes. Cut the potatoes into small pieces. Prepare a pan that is suitable in volume. Transfer the potato slices to the pan.

Add soaked dried mushrooms and strained liquid from the mushrooms.

Add water to the pan so that there is a total of 1.5-1.7 liters. Place the pan on the fire, bring to a boil and remove the foam, then cook the broth with potatoes for 25-30 minutes.

Meanwhile, prepare the vegetables - peel the carrots and onions, wash and dry. Cut the onion into small cubes and grate the carrots using a medium grater.

Fry vegetables - carrots and onions - in a spoon of vegetable oil, fry for just a couple of minutes until the vegetables are browned.

When the vegetables are browned, add oyster mushrooms. Wash and dry the oyster mushrooms first, then cut the mushrooms into small pieces. Fry mushrooms and vegetables in a frying pan for a few minutes.

Processed cheese can also be flavored with mushrooms, or with creamy taste. Grate the cheese on a fine grater.

When the broth is ready, add salt and pepper, processed cheese, vegetables from the frying pan. Cook the soup for another 15 minutes, at the end throw in a handful of chopped herbs, pour the soup into bowls and serve.

Bon appetit!

Option 2. Quick recipe for mushroom soup made from dried mushrooms

The dish turns out incredibly aromatic and tasty. A slow cooker allows you to prepare this soup the way our grandmothers cooked it in Russian ovens. In addition, this method does not require constant presence in the kitchen. All you need to do is put all the ingredients into the device and run the desired program.

Ingredients:

dried mushrooms - 50 g;
1.5 liters of filtered water;
onions - one piece;
sour cream;
one carrot;
10 g of greens;
five potatoes;
freshly ground pepper;
40 g drained butter;
salt;
two bay leaves.

How to quickly prepare mushroom soup from dried mushrooms

Wash the dried mushrooms and soak them in warm water for an hour. Peel and wash all vegetables. Chop the potatoes into small pieces. Finely chop the onion. Grate the carrots using a fine-hole grater.

Place butter in a multicooker pan. Start the roasting program. Set the time to 15 minutes. When it melts, add chopped onion. Sauté the vegetable, stirring regularly, until translucent. Then add the grated carrots and continue frying until the end of the program time.

Place the soaked mushrooms along with the infusion, chopped potatoes into the container of the device, season with salt and pepper, and add a bay leaf. Pour in drinking water and stir. Close the lid and turn on the “soup” mode for an hour.

Once you have all the ingredients in the device, you can go about your business. The soup will not run off or burn. In addition, you can do this in advance, turn on the delayed start and you will have a hot, nutritious soup for lunch.

Option 3. Mushroom soup made from dried mushrooms with cheese

Mushroom cheese with cheese is a rich first course with a pleasant creamy taste. For preparation, use processed or soft cream cheese in trays. The main condition is that the cheese must be of high quality.

Ingredients:

100 g dried mushrooms;
black peppercorns;
half a kilogram of potatoes;
two bay leaves;
two heads of onion;
salt;
one carrot;
freshly ground pepper;
two packs of processed cheese;
30 g butter drained.

How to cook

Wash dried mushrooms in the evening and soak overnight in clean water. The next day, wash the mushrooms again and cut into small pieces. Boil water in a saucepan over medium heat. When it boils, add the mushrooms to the water and cook for 20 minutes.

Peel and wash the onions and carrots. Chop the vegetables into small cubes. Butter Melt in a frying pan and fry the vegetables in it until soft.

Peeled, washed and chopped small pieces place the potatoes in the pan with the mushrooms. Stir and cook for another half hour. Now add the fried vegetables.

After 15 minutes, add to the soup processed cheese, chopping them on a grater or cutting them into small pieces. Stir continuously until the cheese is completely dissolved. Season with salt, add peppercorns and bay leaf. Remove the pan from the heat, cover it with a lid and leave for ten minutes.

The soup will taste better if you add high quality soft cream cheese to it. When serving, you can add finely chopped garlic or herbs to the plate.

Option 4. Dried mushroom soup with noodles

For lovers pasta I'll love the dried mushroom noodle soup. It turns out aromatic and hearty dish. The soup is made from store-bought or homemade noodles.

Ingredients:

homemade noodles - 40 g;
dried mushrooms - 60 g;
potatoes - 100 g;
drinking water - 1 l 700 ml;
onions - 100 g;
carrots - 100 g;
salt;
refined oil - 80 ml;
ground black pepper;
5 g each of dried dill and thyme.

Step by step recipe

Rinse the dried mushrooms under the tap. Place in a deep cup, pour hot water and leave for two hours. Heat a frying pan, pour refined oil into it and place the squeezed dried mushrooms in it.

Peel the onion, chop finely, and add to the mushrooms. Stir. Coarsely grate the peeled carrots and add them to the frying pan after the onions. Pepper and fry, stirring, for seven minutes.

Place a pot of drinking water over medium heat. When the contents begin to boil, add peeled and cut into small pieces potatoes. Cook until the vegetable is ready. Season with dried herbs. Add fried vegetables and mushrooms to the soup.

Add noodles to the boiling soup, stir and bring to a boil. Turn off the heat, cover the pan with a lid and leave for a quarter of an hour.

For homemade noodles, knead a stiff dough using eggs. Then it is rolled out thinly, dusted with flour, rolled into a roll and thinly sliced. If you use store-bought noodles, they should be from durum varieties wheat.

Option 5. Mushroom soup made from dry mushrooms with pearl barley

Dried mushroom soup with pearl barley - useful first a dish that will help you warm up in cold weather and fill your home with an incredible mushroom aroma.

Ingredients:

potatoes - 250 g;
fresh parsley;
dried mushrooms - 100 g;
sea salt;
onion - one head;
freshly ground pepper;
one carrot;
pearl barley - 150 g.

How to cook

Rinse the dried mushrooms, place them in a deep bowl and fill with hot water. Soak them for two hours. Then drain the mushroom infusion. Squeeze the mushrooms and chop finely. Place in a saucepan, fill with drinking water and place on the stove.

Rinse pearl barley until clean and add to the pan with the mushrooms. Peel, wash and chop the onion as finely as possible. Peel, wash and grate the carrots on a coarse grater. After peeling and washing the potatoes, chop them into medium pieces.

Place the onion in a frying pan with heated oil and fry, stirring, until translucent. Then add the grated carrots and continue to fry for another seven minutes until the vegetables turn golden.

Add potatoes and fried vegetables to the pan with mushrooms. From the moment of boiling, cook for another 20 minutes. Dry the washed parsley and chop finely. When the potatoes are soft, season the soup with pepper and salt. Add parsley, remove from heat. Leave for half an hour, covering with a lid.

The soup will cook faster if pearl barley pre-boil until done. You can use any greens you like.

Option 6. Rich mushroom soup made from dried mushrooms

The shelf life of fresh mushrooms is limited, so they are frozen or dried for the winter. The product is stored in a linen or paper bag. To cook delicious rich soup, dried mushrooms are soaked overnight in cold water.

Ingredients:

dried mushrooms - 100 g;
spices to taste;
drinking water - two liters;
sour cream;
potatoes - six pcs.;
salt;
one small carrot;
freshly ground pepper;
flour - 60 g;
refined oil - 60 ml;
bulb.

Step-by-step recipe for mushroom soup made from dried mushrooms

Soak dried mushrooms in cold water in the evening. If you don’t have time for this, pour boiling water over them and leave for half an hour. Drain the mushroom infusion. Dry the mushrooms and chop finely.

Place a saucepan of water over medium heat and bring to a boil. Place mushrooms in boiling water. Cook over moderate heat for an hour.

Wash the peeled carrots and onions. Chop the onion into small cubes. Chop the carrots into thin strips. Sauté the chopped onion over moderate heat until translucent. Add carrot sticks and continue stir-frying until they become soft. Now add the flour, stir and fry for three minutes. Pour in two tablespoons of broth, add bay leaf and peppercorns.

Place the peeled and finely chopped potatoes into the pan with the mushrooms. Continue cooking until the vegetable is done. Add fried vegetables to the soup and cook for ten minutes, adding pepper and salt. Serve with herbs and sour cream.

The most delicious soup is made from dried porcini mushrooms. The soaked mushrooms need to be squeezed out and cut into small pieces. The taste of the soup will be more interesting if you cook it from several types of mushrooms.

In European countries, for example, France and Italy, dishes prepared from porcini mushrooms are very popular. Quite filling and nutritious, they have bright taste, which cannot be confused with the taste of champignons or chanterelles. Domestic chefs also do not lag behind their foreign colleagues and do not miss the opportunity to prepare a variety of dishes from porcini mushrooms.

It is noteworthy that White mushroom due to its gastronomic qualities, it is unusually resistant to all types culinary processing and is good both fresh and frozen, and pickled and dried. By the way, it is the dried mushroom that retains its bright taste and aroma even more strongly, which is why dishes made from it turn out rich, appetizing and delicious.

We invite you to prepare a soup of dried porcini mushrooms with vermicelli, the recipe of which even a novice housewife can master.

Taste Info Hot soups / Mushroom soup / Noodle soup

Ingredients

Dried mushrooms (white) – 50 g;
Potatoes – 1-2 pcs.;
Carrots – 1 pc.;
Onions – 0.5 pcs.;
Vegetable oil – 3 tbsp;
Vermicelli – 60 g;
Salt - to taste;
Bay leaf- 1 PC.;
Fresh herbs - 3-4 sprigs.

How to make soup with dried porcini mushrooms and vermicelli

Before cooking, dried porcini mushrooms must be pre-soaked. For this required quantity place the product in a bowl and pour a glass of warm boiled water. In this state, the mushrooms should stand for 30 minutes to 1 hour.

Place a 2.5 liter pan of water on the stove. While waiting for the water to boil, prepare the remaining ingredients: peel the potatoes, carrots and onions for the future soup.

After the water in the pan has boiled, transfer the porcini mushrooms into it along with the liquid in which they were soaked. If the mushrooms are large, cut them into pieces. Season the water with salt to taste. Cook the mushrooms for about 10 minutes over moderate heat.

Cut the peeled potatoes into bars or cubes and add to the pan. Continue cooking the soup.

Chop the peeled carrots and onions in a convenient way. You can grate or cut the carrots into thin strips. Onion just chop finely.

Pour into the pan vegetable oil and heat it up. Place chopped vegetables for sautéing. Stir carrots and onions occasionally until soft.

Place the sautéed vegetables into a saucepan.

After 2-3 minutes, add vermicelli to the pan. Cook the soup with dried porcini mushrooms until tender for another 5 minutes.

At the end, season the finished mushroom soup with bay leaf. It is recommended not to serve the dish immediately, but to let it brew for half an hour. Pour the soup with porcini mushrooms into bowls, and sprinkle each serving with chopped fresh herbs (used in this recipe). green onions and dill). You can also diversify the serving of this soup with sour cream or heavy cream.

On a note:

Some chefs recommend calcining the vermicelli in a dry frying pan until golden brown, and then adding it to the soup. In this case, it will not boil over and will add its own flavor note.
There is no need to cook spider web vermicelli, add it at the very end, wait until it boils and turn it off, the vermicelli will infuse and be ready.
If possible, before cooking, the mushrooms should be soaked in cold water overnight, and the soup should be prepared in the morning. Then it will turn out especially rich and tasty.
To reduce the calorie content of mushroom soup, instead of sauteing vegetables in a frying pan, bake them in the microwave, adding a drop of vegetable oil.
If the mushroom broth turns out to be too rich and strong, you can soften its taste by adding a piece of melted mushrooms at the very end of cooking. cream cheese(for example, “Amber”, “Friendship” or “Hope”).
Fried flour or semolina in small quantity, added during the cooking process of the soup, will give it thickness and satiety.
When choosing spices and seasonings for soup, you should be careful not to “overwhelm” the bright taste of the mushrooms themselves. They go well with black ground pepper, garlic, parsley, celery, rosemary and thyme, but only in moderation.
The recipe presented is basic. More satisfying and nutritious soup It will work if you cook it with chicken.
Vermicelli in mushroom soup can be replaced with rice, lentils or buckwheat.