Mushroom soup made from dried mushrooms. Porcini mushroom soup with homemade noodles in a slow cooker

The most in a simple way Their preparation for the winter is considered to be drying. When preserved they lose their beneficial features. In this form they are used as a snack. But in order to make soup from fresh mushrooms they need to be dried.

Thanks to drying, they retain their beneficial properties, and most importantly, their aroma. Any edible mushrooms are suitable for making soup. But broths based on this porcini mushroom broth are more aromatic and tastier. During the harvest season, they are dried in an oven at 50 degrees during the day. You can string it on a thread and dry it slowly by hanging it over the stove.

Store them in a tightly closed glass container or paper bag. The storage room must be dry without exceeding the permissible air humidity. Otherwise they will lose theirs nutritional properties and may become moldy. You can store them in the form of whole fruits, or you can grind them in a blender and store them in powder form.

Nutritionists believe that food in this form is absorbed faster by the human body. Universal broths are prepared using a broth made only from dried mushrooms and enhance the flavor only with pepper and bay leaves. This is due to the fact that other spices can “smear” the true aroma and taste qualities finished product. Modern chefs have developed not a single recipe with the addition of pickled mushrooms and sour cream. In the piggy bank culinary secrets Vast cooking experience has been accumulated.

For cooking, use small and not overripe ones. Then the aroma will be pleasant, and the taste will resemble the taste of fresh mushrooms. Some chefs recommend adding cream or grated cheese at the end of cooking to soften the pungency of the aroma. cream cheese. When preparing it with noodles, it should be heated in a frying pan before cooking. In this case, they will not boil, and the soup will not look like porridge.

It is important to consider the cooking recipe when preparing it, since the preparation of food for cooking is universal. The night before dried mushrooms soaked in water room temperature. Alternatively, they can be soaked directly half an hour before cooking, but in hot water. After which the water is drained and the mushrooms are washed under running water. Well-softened mushrooms are cut into slices and brought to a boil. Then the water is drained and the base is prepared - broth. Next we present popular recipe- 5 pieces.

Recipe 1. Classic dry white mushroom soup

To prepare you will need:

100 gr. dried mushrooms,
2 l. water,
8 medium potatoes,
one carrot, 2 tbsp. l. flour,
pepper,
any vegetable oil for frying,
1 onion,
bay leaf and sour cream (to taste).

Pre-prepared mushrooms are cut into pieces and placed in boiling water. They should be cooked over low heat for about one hour. After this, add the chopped potatoes and carrots and cook for another 20 minutes. During cooking, frying is done. The onion is crushed and fried in vegetable (butter) oil. Sprinkle flour on top and mix well.

You need to make sure there are no lumps. Add 2-3 tbsp to the frying. l. sour cream (less possible), pepper to taste and bay leaf. The contents are added and salted. If you don’t like sour cream, then you don’t have to add it to the roast. It can be added in portions. After all, you are not only cooking for yourself. Perhaps your loved ones like soup acidified with sour cream.

Recipe 2. Soup from a composition of dried mushrooms

Potato soup is very tasty based on the composition of various dried mushrooms and storage technology. Dried, pickled and salted mushrooms are used for cooking.

In order to prepare this soup, the housewife will need:

3 l. water;
50 gr. dried porcini mushrooms;
300 gr. different types dried mushrooms;
8 potatoes;
one onion and carrot;
150 gr. sour cream.

For frying, use vegetable or butter, pepper, salt, bay leaf to taste. Pre-prepared dried porcini mushrooms are crushed together with pickled and salted ones. This mixture should be simmered over low heat for about half an hour. Then add the potatoes and cook for another 15 minutes. While it is being prepared, they fry it. The carrots should be grated on a fine grater, the onion should also be chopped.

A mixture of onions and carrots is fried in oil (vegetable and butter). Add sour cream to the mixture and simmer for a few more minutes and season with spices to taste. Then the contents are added and cooked for another 5 minutes over low heat. Ready soup leave on the stove for up to 10 minutes.

Recipe 3. Vermicelli soup from dried porcini mushrooms

Another classic soup, prepared according to the recipe of our grandmothers, can be easily and simply prepared.

For the dish, as the recipe says, take:

70 gr. dried porcini mushrooms;
4 potatoes;
one onion and carrot;
100 gr. spaghetti or thin vermicelli;
2-2.5 l. water.

For the soup you will need a composition of vegetable and butter for frying and spices to taste.

Dried mushrooms for soup must first be prepared by soaking them in cold water the night before. Cut the softened mushrooms into slices and put them in a frying pan and fry them a little on vegetable oil. Then we put them in boiled water. Cook them over low heat. After one hour of cooking in mushroom broth add potatoes. Fry chopped onion and grated carrots in a frying pan.

Add spaghetti or thin vermicelli to the soup and cook over low heat for about 2-5 minutes (depending on the thickness of the spaghetti). Then we season it with roasting and spices. Leave to cook over low heat for 2-3 minutes. The finished soup is left to stand for another 20 minutes. Served in portioned plates. If desired, you can add sour cream.

Recipe 4. Mushroom broth with chicken

Broth based chicken meat and dried porcini mushrooms can be easily “turned” into soup. To do this, you just need to add a few potatoes and 300 gr. more water. You can add vermicelli to this broth in portions. It is boiled separately and added just before serving.

This meat and mushroom base is prepared from 150-200 grams. dried mushrooms and two chicken thighs. Prepared the day before, chop them into slices and fry in vegetable oil along with one onion and grated carrots. Chicken thighs Place in boiled water and cook for 2-3 minutes. Then the water is drained and the thighs are simmered over low heat for half an hour. After this, they take it out and meat broth add fried mushrooms along with vegetables.

The chicken meat cools and is cut into strips. Be sure to remove the skin of the chicken. If you do not want the broth to be too fatty, then skin the meat before cooking. Cook them in meat broth for about an hour. Then add chopped meat and cook on fire for up to 5 minutes.

Recipe 5. Dietary mushroom soup

Excellent for dietary nutrition and for nutrition during fasting. It can be prepared from a mixture of dried mushrooms: porcini, boletus or honey mushrooms. Or you can use just mushrooms. The convenience is that this recipe can be used in the summer and prepared using fresh mushrooms. In preparing such diet soup you can make your own adjustments and experiment: add vermicelli or pearl barley. As for the latter, it must be pre-cooked before adding. To enhance the aroma, you can add a little butter in which the onions were fried.

For a three-liter pan of water you will need:

70 gr. dried mushrooms;
7-8 medium potatoes;
one carrot;
Spices to taste, butter or vegetable oil. They are usually prepared in vegetable oil and for fasting you can use butter if desired.

They take previously prepared ones and grind them. Cook them over low heat for up to one hour. Then add potatoes and carrots, cut into cubes.

Boil the soup for another 15 minutes. Then add any ingredients (vermicelli or pearl barley). Cook for another 5 minutes and season with frying onions and vegetable (butter) oil and add spices. After two or three minutes, it is removed from the stove and left for several minutes. If you did not add vermicelli or pearl barley, then when serving the dish you can use croutons as fillers.

These soups are very healthy dish V dietary nutrition, and in the daily diet. In fact, there is not a single recipe whose ease of preparation will allow every housewife to experiment and make the dish exquisite and unique.

During the days of Great Lent, the best dish that was held in high esteem by our ancestors is dried mushroom soup forest mushrooms . He will conquer you not only with his exquisite taste, but also with an unforgettable aroma - like a piece of summer on a winter table.

The easiest way to preserve mushrooms in the fall is to dry them. In this form, they are stored well for several years without losing taste, aroma, and retaining all the benefits. They take up minimal space and are always at hand for preparing many delicious dishes. The recipe for one of them, the simplest one mushroom soup, I will present today.

Almost all edible mushrooms are suitable for dried mushroom soup, except those that are suitable only because of their bitterness. These are all types of tubular ones, chanterelles, and even russula. But the main favorite is, of course, white. Among the spices for dishes from the forest, only pepper is used, sometimes bay leaf, so as not to overpower mushroom aroma. So, let's start cooking.

Ingredients

For a 3 liter pan you will need:

dried mushrooms - 70 g,
onions - 2 pcs,
carrots - 1 piece,
potatoes 6-8 pcs,
vegetable oil - 50-70 ml,
salt, pepper to taste.

If you didn’t pick the mushrooms yourself, rinse them well, pour boiling water over them for a couple of minutes, and drain the water into the sink. But if you take the result as your own, then this is not necessary. (As we were taught in a biology course at the university - there is no dirt in the forest!)

Preparation

1. Prepare the mushrooms. Soak them in boiling water for 5-60 minutes. The time directly depends on how long you have stored the mushrooms: if not more than a month, then 5 minutes will be enough, if more than a year, then you will have to soak for about an hour. If you want to speed up the process, cook them.

2. When the mushrooms are all soaked, drain the water through a sieve into the pan in which you will cook the soup. Squeeze the mushrooms themselves and cut them into cubes of about 1 cm. You can grind them in a blender, but not to a homogeneous mass. The pieces should stand out, we are not preparing puree.

3. Prepare the vegetables. Cut the onion into cubes, carrots into coarse grater.

4. Peel the potatoes and cut into thin strips. Dip it into mushroom broth.

5. Now put the potatoes on the stove to boil, adding water to 2/3 of the pan. At this time, prepare frying onions, carrots and mushrooms. At about the same time, the pan should boil and the frying should be done.

6. After pouring a little vegetable oil into a heated frying pan, add the pepper seasoning first, then the onion. Fry until golden brown, add grated carrots. After a couple of minutes, add mushrooms to the vegetables. Fry over medium heat, stirring occasionally, for 7-8 minutes.

7. Pour everything from the pan into the pan with the potatoes and mushroom broth and add water as needed. All that remains is to cook for 10 minutes, add salt to taste and the soup is ready. Do not let it boil, cook over low heat.

I didn’t bother with frying before, it turned out faster and easier. But the taste of the dish is fully revealed only when the mushrooms are fried.

If you wish, you can add cooked rice, pearl barley or vermicelli to the plate. I don’t cook everything in one pan, as this makes the soup cloudy, and the cereal or noodles swell greatly and lose their shape. Sour cream and black fried bread go well with the soup.

Bon appetit, enjoy the taste of wild mushrooms. I am sure you will like our simple recipe for mushroom soup, and this dish will now often be on your table.

Olga Filippova, only for

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 is 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:

Fill the mushrooms cold water and soak for 2 hours

2. Cut the peeled and washed potatoes into medium cubes

3. Cut the onion into small cubes

4. Grate the carrots on a 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.

Dried mushroom soup with potatoes requires a minimum of cost and time, but at the same time it is quite satisfying and light. Knowing the intricacies of cooking, even a beginner can prepare this soup, because there are no complicated cooking procedures in it.

Dried mushroom soup came to us from Europe. But even in the East, people have been preparing mushroom soups for a long time. There they are called mycelium or mycelium.

Most often, an infusion of these same mushrooms is used as a broth. Don't be alarmed by the dark color; there is nothing harmful in it, unless your mushrooms are poisonous, of course. You can also use milk, vegetable and meat broth for your mushroom soup.

How to make dried mushroom soup with potatoes - 15 varieties

I want to take a break from heavy stomach and fatty holiday dishes? Mushroom soup will be the best adventure!

Ingredients:

Dried porcini mushrooms - 50 g;
Milk - 500 ml;
Butter- 50 g;
Carrots - 2 pcs.;
Onions - 1 pc.;
Water - 3 l;
Potatoes - 3-6 pcs.;
Dill;
Bay leaf;

Preparation:

Soak the mushrooms in milk for 4 hours. Then simmer them in butter for 10 minutes. Grate the carrots, finely chop the onion, and put it in a separate frying pan to fry for 15 minutes.

To prevent onions from stinging your eyes, rinse them with cold water before slicing them.

Bring 3 liters of water to a boil and add chopped potatoes. We put carrots and onions there, and then mushrooms. Cook until done for 10-15 minutes and add dill and bay leaf. The soup is ready, you can sit down to the table! https://www.youtube.com/watch?v=aaYZQjMLU3Q

If you are fasting, but your stomach wants to treat itself to something more satisfying, you can prepare cabbage soup with mushrooms, which will serve as a good substitute for beef.

Ingredients:

Cabbage - 300 g;
Dried mushrooms - 25 g;
Onions - 1 pc.;
Carrots - 1 pc.;
Vegetable oil - 1 tbsp. l.;
Tomato paste - 1 tbsp. l.;
Potatoes - 2 pcs.;
Sour cream - 100 g;
Parsley dill;
Salt, peppercorns

Preparation:

Soak the mushrooms in water for 4 hours, then boil and chop the mushrooms. Fry carrots and onions in oil and add tomato paste. Place the chopped potatoes, onions, carrots and mushrooms in the mushroom broth, adding spices, and cook for another 15 minutes. At the end add shredded cabbage. The cabbage soup is ready! They can be served with herbs and sour cream.

A wonderful combination of noodles and mushrooms on your table!

Ingredients:

Dried mushrooms - 70 g;
Water - 2.5 l;
Flour - 100 g;
Egg - 1 pc.;
Potatoes - 1 pc.;
Onions - 1 pc.;
Parsley root - 1 pc.;
Carrots - 1 pc.

Preparation:

Soak the mushrooms in one liter of water for 2-3 hours. At this time, prepare the dough for homemade noodles: mix flour with salt and egg and mix thoroughly until a smooth and elastic dough is obtained. Cover with a bowl to swell for 20 minutes. Cut the parsley root in half and place it in a saucepan. There we also add diced potatoes and onions, and carrots in slices. Pour this with 1.5 liters of cold water and bring to a boil. Cook for another 10 minutes over low heat, stirring. Salt the soup and add mushrooms. Strain the water in which the mushrooms were soaked and add it to the pan. Roll out the dough into a thin layer and cut into strips 5-6 cm. Place on top of each other and cut into noodles. Dry for 5-10 minutes and put in a pan for 20 minutes. Serve the soup with sour cream and herbs.

Another option for noodles with mushrooms. This time with meat!

Ingredients:

Beef - 300 g;
Dried mushrooms - 200 g;
Potatoes - 2 pcs.;
Carrots - 2 pcs.;
Onions - 2 pcs.;
Butter - 2 tbsp. l.;
Sour cream;
Salt pepper;
Greenery;
Flour - 100 g;
Egg - 1 pc.

Preparation:

Soak the mushrooms in water for 2-3 hours. Cook beef broth, take out the meat and put the mushrooms there. Mix flour with egg and cover with a plate for 20 minutes. Roll out into a thin layer and cut into noodles. Fry chopped carrots and onions in oil and add to meat broth. Next add the chopped potatoes. Add mushrooms there and bring to a boil. Add noodles and cook for another 15 minutes. Add spices and herbs. Cut the meat into pieces and put it in the soup. Serve soup with sour cream!

Treat your guests to a rich soup with dried mushrooms!

Ingredients:

Dry mushrooms - 100 g;
Potatoes - 2 pcs.;
Water - 8-9 l;
Carrots - 1 pc.;
Bay leaf, ground pepper;
Onions 2-3 pcs.;
Butter - 100 g;
Sour cream - 200 g;
Flour - 2-3 tbsp. l.

Preparation:

Soak the mushrooms in water for 15 minutes, then add the same amount of water and cook for 1 hour. Strain the mushrooms and continue to cook the broth. Grate the carrots and add to the broth with bay leaf and pepper. Dice the onion and put it in a frying pan with a small piece of butter and saute the pepper. Fry until golden crust and add a little vegetable oil. Cut the mushrooms into cubes. Melt in a separate pan larger piece butter and add flour, stirring constantly. Fry until the color darkens slightly. Add sour cream and mix.

It is better to use sour cream with a higher fat content so that the yushka is thicker and more satisfying

Brew this mixture for another 1 minute and turn off the stove. Add a ladleful of broth to this mixture and stir until the broth is gone. Pour into a saucepan and add fried onions with mushrooms and chopped potatoes. Bring to a boil and serve our delicious soup to your guests!

Do you want something delicious at a minimum cost? Prepare our soup!

Ingredients:

Dried boletus - 50 g;
Potatoes - 2 pcs.;
Pasta - 100 g;
Carrots - 1 pc.;
Onion - 1 pc.;
Butter - 1 tbsp. l.;
Sour cream - 4 tbsp. l.

Preparation:

Soak the washed mushrooms in water for 4 hours. Strain and cut into strips. Put the broth on the fire, add mushrooms, potatoes, diced and sautéed carrots and onions. Separately cook the pasta and add it to the soup. Pour the soup into bowls and add sour cream. Bon appetit!

Such thick soup Any man will definitely appreciate it!

Ingredients:

Dry mushrooms - 1/2 cup;
Potatoes - 2 pcs.;
Onion- 1 PC.;
Vegetable oil - 3 tbsp. spoons;
Champignons - 8 pcs.;
Flour - 2 tbsp. l.;
Butter - 20 g;
Milk - 1/2 cup;
Green onions - 3 feathers;
Dill

Preparation:

Cook dry mushrooms until boiling, and then strain in a colander. Pour the broth into a bowl.

To ensure that the broth is free of sand from the mushrooms, pour it into a mug so that it settles at the bottom

Cook potatoes in broth. Chop the onion and simmer it in a frying pan in vegetable oil until it dissolves slightly. Chop the champignons and add them to the onion. We chop boiled mushrooms and add to the pan. Fry the mushrooms well and sprinkle with flour to thicken the sauce. For satiety, add a piece of butter. Pour the broth into the pan and evaporate the water from it a little. Add a little sour cream and continue stirring. Our men's soup is ready and ready to serve!

And this time we cook soup with meat broth.

Ingredients:

Meat broth - 1 l;
Cauliflower- 150 g;
Potatoes - 2 pcs.;
Carrots - 1 pc.;
Parsley root - 1/2 pcs.;
Onion - 1/2 pcs.;
Butter - 2 tbsp. l.;
Canned peas- 2 tbsp. l.;
Dried boletus - 3 pcs.;
Spices;
Greenery

Preparation:

Soak the mushrooms for 2 hours. Chop them together with the potatoes and put them in boiling broth along with the trimmed cauliflower for 15 minutes. Fry onions, carrots and parsley root in oil, then add to the broth. At the end of cooking, add peas and spices. Serve our soup sprinkled with parsley!

“Nothing divides people like taste, and nothing unites people like appetite,” said Boris Krutier. Rest assured: this soup will please everyone if it is prepared correctly!

Ingredients:

Dried mushrooms - 2-3 handfuls;
Beans - 1 cup;
Potatoes 2-3 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Sour cream - 3 tbsp;
Flour - 2 tbsp;
Salt;
Pepper;
Bay leaf;
Oil for frying

Preparation:

Soak the mushrooms and beans overnight and set them to cook separately. Boil the beans twice for half an hour, changing the water. Chop the carrots and potatoes and add them to the mushroom broth with the mushrooms. Melt butter in a frying pan and add finely chopped onion and fry until golden brown. Pour the onions and beans into the pan and continue cooking. To make the dressing, put sour cream in a bowl and add salt, pepper and flour and a tablespoon of water. Mix everything and pour a little into the soup.

To avoid lumps in the soup, add the dressing while the soup is boiling, stirring constantly

Cook the soup for another 10 minutes and serve.

Despite such unusual combinations products, this soup will serve good dish for the autumn table!

Ingredients:

Dried mushrooms - 50 g;
Pumpkin - 200 g;
Onions - 1 pc.;
Potatoes - 2 pcs.;
Sour apple- 1 PC.;
Tomato - 1 pc.;
Vegetable oil - 2 tbsp. l.;
Green onions

Preparation:

Soak the mushrooms in water for 2 hours, then chop them together with the onion and simmer in oil. Cut the pumpkin and potatoes into cubes or strips and cook in hot water. Add chopped tomato, apple and mushrooms. Cook for 10 minutes until done. Bon appetit!

Tired of simple and boring soups? Try this one!

Ingredients:

Dried mushrooms - 3 cups;
Potatoes - 3 pcs. Fresh mushrooms- 1.5 kg;
Broth - 4 cups;
Onion - 1 pc.;
Garlic - 2 cloves;
Lemon juice - 2 tbsp. l.;
Butter - 1 tbsp. l.;
Olive oil - 2 tbsp. l.;
Cheese - 200 g;
Bay leaf;
Spices

Preparation:

Pour dried mushrooms hot water for 10 minutes. Drain the mushroom infusion and chop the mushrooms. Boil fresh mushrooms. Finely chop the onion and garlic and place in a frying pan with butter and olive oil. Chop the potatoes and put them in a frying pan to fry. We put mushrooms there and pour mushroom infusion. Simmer until the liquid is reduced by half. Pour into a saucepan with hot broth mushroom sauce with grated cheese, pre-chopped in a blender. We're dripping lemon juice into the soup and cook without bringing to a boil. Pour into plates and eat with pleasant company!

Dietary chicken meat is perfect for those who are watching their figure!

Ingredients:

Chicken - 500 g;
Dried porcini mushrooms - 30 g;
Potatoes - 3 pcs.;
Carrots - 1 pc.;
Onion - 1 piece;
Butter - 1 tbsp. l.;
Sour cream - 1/2 cup;
Green onions - 6 feathers

Preparation:

Cut porcini mushrooms, swollen in water, into slices. Cut the chicken into pieces. Pour another 1 liter of water into the mushroom infusion and place the chicken and mushrooms in it. We put the pan on the fire. /Chop the onion and carrots and sauté in oil in a frying pan. Transfer to a saucepan and cook for half an hour. Chop the potatoes and put them in a saucepan. Cook until boiling and serve with onion feathers and sour cream.

And this is a classic buckwheat soup with mushrooms, which is familiar to everyone. But are you sure you are preparing it correctly?

Ingredients:

Dried mushrooms - 50 g;
Potatoes - 300 g;
Carrots - 150 g;
Onion - 150 g;
Buckwheat - 50 g

Preparation:

Soak the mushrooms in water for 2 hours. Strain, but reserve the broth. Cut the mushrooms into slices and place in cold water stew. Pour in the mushroom broth and cook for half an hour. Cut the potatoes. We cut onions and carrots and sauté in vegetable oil. Add potatoes to the mushrooms and cook for another 10 minutes. Add sautéed vegetables and buckwheat. We wait until the soup boils and cook for another 15 minutes, adding spices. Eat for your health!

This soup is suitable for vegetarians.

Ingredients:

Dried mushrooms - 40 g;
Onion - 1 pc.;
Water - 2 l;
Potatoes - 2 pcs.;
Toast

Preparation:

Soak the mushrooms in water for 3 hours. Strain and boil the mushrooms in the same water, adding chopped onions. Chop the potatoes and add them to the broth. Cook after boiling for another 15 minutes. Serve with croutons.

Boletus mushrooms are not for everyone. But if you cook them according to this recipe, no one will remain indifferent.

Ingredients:

Potatoes - 4 pcs.;
Dried boletus - 70 g;
Onion - 1 pc.;
Carrots - 1 pc.;
Parsley root - 1 pc.;
Butter - 2 tbsp. l.;
Salt;
Pepper;
Dill

Preparation:

Soak the mushrooms for 2 hours, then cut off the stems and cut into 3 parts. Scald, add water and cook for 30 minutes. Fry the legs in butter. Fry carrots, onions and parsley separately. Cut the potatoes into cubes and add to the broth along with vegetables and mushrooms. Cook for another 15 minutes and serve with sour cream and herbs.

Mushrooms are a natural source of many beneficial substances and trace elements.

In terms of the amount of protein necessary for building the muscles of our body, mushrooms can be compared with beef, and in terms of the amount of essential enzymes and some organic acids they can give a head start to many other products.

Therefore, it is advisable to periodically include these forest gifts in your diet, especially since there is a large number of delicious dishes, which can be prepared from them - mushrooms fried in sour cream, mushroom salads and various snacks with mushrooms. And, of course, mushroom soup, which has an absolutely amazing taste.

At the same time, soup made from mushrooms just brought from the forest is less aromatic than from dried mushrooms. Gourmets know this very well and try to stock up on mushrooms in the summer so that they can always enjoy mushroom soup in the autumn and winter.

To prepare mushroom soup, any edible forest mushrooms are suitable - boletus, boletus, boletus, porcini mushrooms, russula.

They can be dried and stored for a long time in a dry, dark place.

If you don’t like going into the forest to pick mushrooms, you can always buy them at your nearest store. Let's learn today how to cook soup from dried wild mushrooms so that you can please your loved ones at the family table.

The recipe is very simple and preparing this soup will not take you much time.

So, let's start cooking!

Ingredients

To prepare mushroom soup we will need:

2 handfuls of dry mushrooms;
1 onion;
0.5 cups pearl barley or buckwheat;
3 medium potatoes;
1 carrot;
allspice and black peppercorns;
parsley;
salt.

Making mushroom soup

You can prepare soup either from whole mushrooms or from crushed parts, which are easy to obtain by simply breaking large mushrooms.

Some people prefer soup made from mushroom powder, which can be obtained by grinding dried mushrooms in a blender or coffee grinder. It turns out original puree, which is much easier to digest than whole mushroom soup, but still has the same nutritional value.

For richness, it is advisable to add a little grain to the soup. A handful of buckwheat or pearl barley works well for this. The cereal can be pre-fried in a dry frying pan. Although this recipe is not traditional, it also turns out very tasty.

Instead of cereals, you can add small ones to the soup pasta– stars or vermicelli filling.

In this recipe we will look at making soup with the addition of cereal.

1. Before starting cooking, dry mushrooms need to be filled with water and left to swell for 2.5-3 hours. Mushrooms soaked in water cook faster and turn out softer and tastier.

2. When the mushrooms are swollen, you can proceed directly to cooking. The water in which they were soaked must be filtered into a saucepan, then add clean water to 2/3 of the volume, add mushrooms, cereals and put on fire to cook.

For cooking, you can use meat broth prepared in advance. The soup will turn out even more satisfying and rich. But it will also contain more calories. If you are watching your figure, then you should take this into account.

Cook for 10-15 minutes (until the cereal is almost ready). Only after this add vegetables.

3. Wash the potatoes, peel them and cut them into small cubes, as shown in the photo below:

4. Peel and chop the onions with a knife, and grate the carrots.

Grinding carrots on a grater takes less time and grated carrots cook faster.

But, if you have a few extra minutes of time, it is better to cut the carrots into small slices. Such slices look much more beautiful on a plate.

You need to add chopped carrots to the pan a little earlier than grated carrots so that they cook properly and are not too harsh.

5. Some recipes advise that before the soup is ready, catch the mushrooms and fry them with onions, then add them back to the pan. Here we can advise you to focus on your taste. In any case, the soup will turn out very tasty.

1-2 minutes before it is completely ready, add a few peas of allspice to the soup and add parsley. You can also add 1-2 bay leaves.

The soup should be served hot, spooned into bowls and topped with sour cream.