Dried mushroom soup. Soup with chicken and potato dumplings

Mushrooms have exceptional taste and aromatic qualities, which are especially pronounced not in fresh, but in dried form. The magical aroma is excellently revealed in soups, rich and strong. Any edible mushrooms are suitable for cooking, for example, boletus, boletus or chanterelles, but it is desirable that at least a couple of white ones be present among them. dried mushrooms. After all, it is White mushroom is the undisputed leader both in terms of taste and richness of aroma. Adding it even to a small amount gives the soup a special, very thick and viscous mushroom flavor, and if you cook only from whites, then this is a recognized culinary classic.

Classical mushroom soup It is very easy to cook from dried porcini mushrooms. The only thing you need to take care of in advance is to rinse and soak dried mushrooms in water. Some housewives pour boiling water over them and stand for only half an hour, waiting for the mushrooms to swell. But if you have time, still soak them in cold water and leave them overnight, be sure to cover the container with mushrooms with a lid. Thus, they will fully reveal their taste and aroma. By the way, do not pour out the water in which the porcini mushrooms were soaked! Be sure to use it as a base for the broth to make the soup rich.

IN best traditions In Russian cuisine, only onions, carrots and potatoes are added to dried porcini mushroom soup. These vegetables are more than enough to make a dish with a pronounced taste and strong mushroom aroma. Sometimes there is some noodles in the basic recipe, preferably home cooking, which thickens the soup and makes it more satisfying. Of the spices, only pepper is added and Bay leaf, so as not to interrupt the taste of mushrooms, if desired, you can put a little fresh or dried dill. Serve hot soup best with sour cream, always thick and non-acidic, preferably homemade.

Ingredients

white dried mushrooms 15 g
potatoes 2-3 pcs.
onion 1 PC.
carrots 0.5 pcs.
vegetable oil 2 tbsp. l.
water 700 ml
salt 1 tsp topless
bay leaf 1 pc.
a mixture of ground peppers 1 chips.
dill 10 g

How to cook dried porcini mushroom soup

Wash dried mushrooms under a strong stream of cold water. Be sure to properly wash every little thing! Regardless of whether the mushrooms are whole or sliced, no sand or other contaminants should remain on their surface. If you rinse poorly, the grains of sand will squeak disgustingly on your teeth and you will completely ruin the dish. If you use not only porcini mushrooms, but a mixture of dried mushrooms, their number can be doubled.
Pour the washed mushrooms cold water- 1 cup is enough to completely cover them with liquid. Leave in this form to infuse overnight in the refrigerator, covering the container with a lid. After 6-8 hours, dried mushrooms will swell well and increase in size, and the water with which they were soaked will darken and become very fragrant.
In a saucepan or in a saucepan with a thick bottom, heat the vegetable oil and sauté the onion, diced on it. By the way, you can fry butter The key is to make sure it doesn't burn.
As soon as the onion becomes soft, put the carrots, peeled and chopped on coarse grater. Continue to fry for another 1-2 minutes until the carrots are golden brown.
Add porcini mushrooms to the saucepan along with the water in which they were soaked. It is advisable to strain the water through gauze or drain very carefully, as there may be a small sediment at the bottom. If the mushrooms were whole, do not forget to cut them first. Add another 0.5 liters of water, add salt and put the saucepan on low heat, cover with a lid and cook for 30 minutes from the moment of boiling.
Peel the potatoes and cut into small cubes, add to the mushroom soup and cook until fully cooked - 10-15 minutes. The amount of potatoes can be taken at your discretion, depending on how thick soup you love.
If you add noodles, it's time to send it to the pan and bring it to readiness. Basic Recipe mushroom soup does not involve any additives, so we will put only spices: bay leaf, a little ground pepper and finely chopped dill (fresh or dried will do).
Boil literally 1 minute and remove the saucepan from the heat. Ready meal let it brew for 5-10 minutes under the lid.
Pour the mushroom soup into serving bowls and serve hot.

The dish is very fragrant and tasty. Depending on which dried mushrooms were used for cooking, the soup may turn out to be more or less saturated in color. Before serving, you can flavor it with a spoonful of sour cream or sprinkle with finely chopped dill.

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

"In our family, all its members are very fond of collecting. We usually go on a quiet hunt in late August - early September. We have one very mushroomy place. Locals say that in this place, even in the driest year, from the forest never You will leave without a basket of mushrooms.

This forest, according to our, Vitebsk standards, is 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 it is possible for a family of 3-4 people to easily collect 5-6 buckets in a few hours noble mushrooms- boletus, boletus, boletus. And our familiar place is also convenient because we freely go far from the car in different directions, not being afraid to get lost, because we have been picking mushrooms there for 20 years.

And now the mushroom harvest is harvested, we arrived in the city, and the most difficult thing begins - sorting and cleaning the mushrooms. Young people urgently have some business, my husband needs to put the car in the garage, and I doomedly sit down at the kitchen table and start working. This process usually continues until midnight.

The best specimens are used according to a recipe that has been proven over the years, mushrooms touched by a worm are sent to the oven for drying on a wire rack, if there are milk mushrooms, mushrooms and waves, then they go for salting, 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 mushrooms.

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

Catholics have such a custom - for Christmas, mushroom soup from dried porcini mushrooms or mushrooms is always served on the table. I got a new box of dried mushrooms from the mezzanine and cooked it amazingly tasty soup. At the table, everyone languished in anticipation tasty food. Moreover, the daughter praised my exclusive boyfriend. A wonderful smell came from the kitchen.

I gave the first steaming plate to my future son-in-law. He was about to put a spoonful of sour cream into it, when suddenly I saw something incomprehensible in the second plate. Something white floated in the soup. I put on my glasses, looked closely and gasped - the entire surface of the soup was filled with white worms…

This was the confusion! 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 discreetly take the plate from the guy, but he didn’t want to give it away, because the soup gave off 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 keep in cake boxes turned out to be completely clean. And then they had to throw it away.

Every family has its own mushroom soup recipe. Someone loves champignon soup, someone cooks creamy mushroom soup with melted cheese. But, you see, the most delicious and fragrant mushroom soup is a soup made from dried forest mushrooms. It is so delicious that you do not need to come up with clever culinary tricks to make the soup more interesting - here nature has done everything for us.

During Great Lent the most best dish, which was held in high esteem by our ancestors, is dried wild mushroom soup. 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 save mushrooms from autumn is to dry them. In this form, they are well stored for several years without losing taste, aroma, retaining all the benefits. They take up a minimum of space and are always at hand for cooking many. delicious dishes. The recipe for one of them, the simplest mushroom soup, I will present today.

Almost all edible mushrooms are suitable for dried mushroom soup, except for those that are suitable only because of their bitterness. These are all types of tubular, chanterelle, and even russula. But the most important favorite are, of course, white. Of the spices for dishes from the gifts of the forest, only pepper is taken, sometimes a bay leaf, so as not to interrupt the mushroom aroma. So, let's start cooking.

Ingredients

For a 3 liter pot you will need:

dry mushrooms - 70 gr,
onions - 2 pcs,
carrots - 1 pc,
potatoes 6-8 pieces,
vegetable oil - 50-70 ml,
salt, pepper to taste.

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

Cooking

1. Prepare the mushrooms. Soak them in boiling water for 5-60 minutes. The time directly depends on how much mushrooms you have stored: if not more than a month, then 5 minutes is enough, if more than a year, then it will take about an hour to soak. If you want to speed up the process, then 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 into cubes of about 1 cm. You can chop in a blender, but not to a homogeneous mass. Pieces should stand out, we are not preparing mashed potatoes.

3. Prepare vegetables. Onion cut into cubes, carrots on a coarse grater.

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

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

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

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

I had never messed with roasting before, it was faster and easier that way. But the taste of the dish is fully revealed only when the mushrooms are fried.

Optionally, you can add ready-made rice, pearl barley or vermicelli to the plate. I do not cook everything in one pot, as this makes the soup cloudy, and the cereals or vermicelli swell and lose their shape. Sour cream and black fried bread go well with the soup.

Bon appetit, enjoy the taste of forest mushrooms. I am sure you will love our easy mushroom soup recipe and this dish will often be on your table from now on.

Olga Filippova, only for

Mushrooms - unique product. They are satisfying, rich in protein, but do not have a high energy value. They are happy to be included in the diet of vegetarians, fasting Christians, people who want to lose weight, gourmets who appreciate rich taste and bright aroma. It is difficult to find a person who is indifferent to dishes from the gifts of the forest. Dried mushrooms retain all their properties, remaining as tasty and fragrant as fresh ones. Connoisseurs say that mushroom soup made from dried mushrooms turns out to be richer and more fragrant than from ordinary ones. Even a cook who does not have much experience can cook it. The main thing is to know a few subtleties.

Cooking features

Cooking soup from dried mushrooms is easy. However, the technology of its cooking differs from the preparation of mushroom soup from fresh forest products.

Not all mushrooms are suitable for drying and subsequent use for cooking soup. Only mushrooms of a high category are dried, such as mushrooms, boletus, boletus, chanterelles. They cook quickly, do not have an unpleasant aftertaste, and have a pronounced mushroom aroma.
Before preparing the soup, the mushrooms should be washed and soaked in boiling water or cool water so that they restore their shape. Usually they use cold water leaving the mushrooms in it for several hours. Boiling water is used only when there is not enough time to prepare the ingredients. IN hot water it is enough to soak the mushrooms for 30-60 minutes.
Don't rush to throw away the water you soaked the mushrooms in: strain it to prevent debris from getting in, and use it to simmer the soup for even more flavor. The infusion can also be used to make sauces.
Dried mushrooms before adding to the soup can not be soaked, but ground into powder. In this case, the dish will turn out even more fragrant and will be easier to digest by the body.
Mushrooms have a pronounced aroma, so it is not advisable to add a large amount of spices and spices to the soup from them. The most is a few peppercorns and a bay leaf.
Mushroom soup doesn't have to be lean. Nice creamy taste give him cow's butter, processed cheese, cream. It will be more satisfying if you cook it with chicken or other meat.
For satiety, you can add cereals or vermicelli to mushroom soup.
Dried mushroom soup is not recommended for baby food. It should be eaten in moderation to avoid digestive problems.

There are many recipes for mushroom soup. It can be boiled with vegetables, cereals, adding cheese, cream, egg, herbs to it. The technology of cooking a dish may depend on a specific recipe.

Simple Dried Mushroom Soup

dried mushrooms - 50 g;
potatoes - 0.5 kg;
carrots - 100 g;
onions - 100 g;
vegetable or butter - as needed;
wheat flour - 20–30 g;
salt, herbs, spices - to taste;
sour cream (optional) - for serving.

Cooking method:

Wash the mushrooms, pour cool water in the amount of 1.5 liters, leave for 2 hours.
Pour the water through a sieve into a saucepan. Bring its volume to the original by adding clean water.
Mushrooms cut into pieces.
Peel the carrots, coarsely grate or cut into small cubes.
Remove the husk from the bulb. Chop the onion with a knife.
Fry the onions and carrots in butter or vegetable oil until soft.
In a separate frying pan, melt the butter, fry the flour in it. If you are fasting, the flour can be lightly browned in a dry frying pan.
Put the mushrooms into a saucepan.
Peel the potatoes, cut into medium-sized cubes, put to the mushrooms.
Put the pot on the fire. After the water boils, add salt and spices. Boil 10 minutes.
Add stir-fried vegetables. After 5 minutes, add finely chopped greens.
Boil the soup for another 5 minutes, add the flour.
Continue to cook the soup for 2-3 minutes, stirring constantly.

Dried mushroom soup with cream

dried mushrooms - 50 g;
fresh champignons - 100 g;
milk - 0.5 l;
water - 0.5 l;
cream - 100 ml;
butter - 40 g;
wheat flour - 20 g;
salt, red and black ground pepper- taste.

Cooking method:

Dried mushrooms pour half a liter of boiling water, soak them for half an hour.
Throw it in a colander.
Cut the soaked dried mushrooms and champignons into small pieces.
Melt the butter in a saucepan, put chopped mushrooms in it, fry them for 3-4 minutes, add the remaining mushrooms, continue frying for 5 minutes.
Add flour, stir.
Pour, whisking the contents of the pan with a whisk, the water in which the mushrooms were soaked.
Enter the milk in the same way.
Simmer for 5 minutes, stirring to avoid lumps.
Add cream and spices. Cook over low heat covered for 20 minutes.

Mushroom soup prepared according to this recipe has a delicate creamy taste. If desired, it can be turned into a cream soup by chopping with a blender and then boiling for 1-2 minutes.

Mushroom soup made from crushed dried mushrooms with boiled eggs

dried mushrooms - 0.2 kg;
onions - 100 g;
celery root - 100 g;
carrots - 0.2 kg;
boiled eggs - 3 pcs.;
fresh herbs - 100 g;
water - 2 l;
lemon - to taste;
vegetable oil - as needed;
salt, pepper - to taste.

Cooking method:

Using a blender or coffee grinder, turn the dried mushrooms into a powder.
Peel the carrots, cut into small cubes.
Also chop the onion and celery root.
Fry celery, onion and carrots in vegetable oil until half cooked.
Pour in water, bring to a boil.
Add chopped mushrooms, salt and pepper.
Simmer soup over low heat for 15 minutes.
Cut the lemon into thin slices.
Chop the greens with a knife.
Hard boil eggs, peel, cut in half.

Spill ready soup on plates, put a slice of lemon and half an egg in each, generously sprinkle with chopped herbs. Soup according to this recipe is prepared very quickly.

Dried mushroom soup with chicken and buckwheat

chicken - 0.5 kg;
dried mushrooms - 100 g;
buckwheat - 150 g;
onions - 100 g;
carrots - 100 g;
water - 2 l;
salt, pepper - to taste.

Cooking method:

Soak the mushrooms, rinse, cut into small cubes.
Sort, wash the buckwheat.
Wash the chicken, put in a saucepan.
Peel the vegetables, put to the chicken.
Fill with water, put on fire.
After boiling, remove the foam, cover the pan with a lid, reduce the intensity of the flame.
Simmer for 30-45 minutes until the chicken is done.
Remove chicken and vegetables from broth. Throw out the vegetables. Cool down the chicken. Separate the meat from the bones, chop finely, return to the broth.
Put the prepared buckwheat and mushrooms into the broth.
When the soup boils again, add salt and pepper to taste.
Boil the soup for 20 minutes, then insist under the lid for a quarter of an hour.

The soup according to this recipe is rich and fragrant. The dish is one of the traditional ones that were prepared in Rus' in the old days. Despite the simple composition, the soup according to this recipe is hearty, tasty, healthy.

Dried mushroom soup with vermicelli and cheese

dried mushrooms - 100 g;
water - 2 l;
potatoes - 0.25 kg;
vermicelli - 100 g;
onions - 100 g;
carrots - 100 g;
butter - 40 g;
processed cheese - 70 g;
salt - to taste.

Cooking method:

Grate carrots.
Finely chop the onion.
Mushrooms fill with water, leave for 2 hours.
Cut the soaked mushrooms into cubes.
Freeze the cheese a little by placing it in freezer, chop on a grater.
Peel the potatoes, cut into centimeter-sized cubes.
Boil water, put potatoes and mushrooms in it.
Fry onions and carrots in butter, add to the soup 10 minutes after adding mushrooms and potatoes to it.
After 5 minutes, add vermicelli, after 2-3 minutes - cheese. Cook until the cheese is completely melted.
Add salt, spices, cook for another 2 minutes and remove from heat.

If you do not want the vermicelli to swell too much, you can lightly fry it in a dry frying pan before adding it to the soup.

Mushroom soup made from dried mushrooms can be cooked at any time of the year. It turns out to be as tasty and fragrant as from the fresh gifts of the forest. Availability a large number recipes for this first course will allow every housewife to find an option to taste.

From dried mushrooms, what can most of all give pleasure in a long winter and remind you of summer

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

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

Of course, if you live in a village, there is no problem where to dry them, but the housewives got the hang of drying them in city apartments.

Therefore, to pamper your loved ones with fragrant mushroom soup no difficulty arises, extreme case you can just buy in the store at any time.

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

You can cook such a soup on various broths - meat, chicken, fish and go well with various vegetables and cereals.

Mushroom soup with dried porcini mushrooms

With this noble mushroom, the broth turns out to be light, the soup is fragrant and very tasty.

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

Cooking:

Pour the mushrooms with 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. Rub 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 together with water into a saucepan and put on fire, add more water

8. Bring to a boil and remove the foam and cook for 15 minutes

9. Add potatoes and cook for 10 minutes

10. Spread the onions and carrots

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

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

13. Before serving, sprinkle with finely chopped herbs

Dried Mushroom Mushroom Soup

Cooking:

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

Cooking:

Pour the mushrooms with water and soak for 2 hours
Pour 4 liters of water into the pan, lower the chicken and cook until tender, removing the foam
Salt to taste, you can add bay leaf
Finely chop the onion and fry in a frying pan with hot oil
Finely grated carrots are added to the onion
Salt, pepper to taste and fry until golden
Add mushrooms to carrots and onions, but do not pour out the water drained from the mushrooms
Fry the mushrooms for 5 minutes and pour into them the water in which they were soaked and simmer until the liquid has completely evaporated
We take out the boiled chicken from the broth and disassemble it into smaller pieces.
Put the chicken pieces into the pot with the broth.
Add the potatoes cut into medium cubes and pour the buckwheat
Bring to a boil and add mushrooms and vegetables
Add finely chopped herbs

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

Cooking:

Pour the mushrooms with water and soak for 2 hours
Pour the oil into a preheated pan and spread the mushrooms squeezed out of the water.
Add finely chopped onion
Add the carrots grated on a coarse grater and fry, stirring over medium heat for 7 minutes, pepper to taste
Pour water into a saucepan and put on fire.
As soon as the water boils, salt to taste and pour the potatoes cut into medium cubes and cook until tender.
Pour the greens into the bowl
Putting the roast in the soup
As soon as the soup boils, add the noodles, mix, bring to a boil, close the lid and turn off the heat.
Let stand for 15 minutes and you can serve

100 gr. dried mushrooms
250 gr. potatoes
1 bulb
1 carrot
150 gr. pearl barley
Salt pepper
fresh parsley

Cooking:

Mushrooms pour water and let stand for 2 hours
Pour water into a saucepan and put on fire, salt to taste
Squeeze the mushrooms and put in a saucepan
Rinse the grits and add to the mushrooms
Onion cut into small cubes
Grate carrots on a coarse grater
Peeled potatoes cut into small cubes
In a frying pan heated with oil, spread the onions and carrots, 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 fire and let it brew for 30 minutes

Mushroom soup from dried mushrooms in a slow cooker video

Dried mushroom soup 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 just love to eat well.