Delicious dried mushroom soup. Dried mushroom soup

mushroom soup recipe

Mushroom soup - lovely dish Lenten menu. The best and at the same time very simple recipe for making dried mushroom soup with photos and videos. Try it!

1 hour

150 kcal

5/5 (1)

Every day we think about what we would cook for lunch today. I want the dish to be healthy, satisfying and tasty. For proper nutrition, it is necessary to prepare the first dishes.

Today I want to present a recipe mushroom soup from dried porcini mushrooms. This is a very tasty and rich soup, besides it is easy to prepare.

Mushrooms are an ambiguous product. On the one hand, they are very useful They are rich in protein and other substances. But on the other hand, they are not fully absorbed by our body. Therefore, they should not be used by children. up to eight years. When you cook mushroom soup for the whole family, keep this in mind and cook another first course for little children.

Kitchenware: frying pan, saucepan, knife and cutting board.

Ingredients

How to choose ingredients

Choose the right one dried mushrooms difficult. When dried, they change, and it is almost impossible to find out which mushrooms they are. In addition, it is impossible to know exactly where they were collected. If the mushrooms grew near the road, then they definitely absorbed many harmful substances.

If you buy mushrooms in the food market, it does not give a 100% guarantee of quality. But still it is better than buying such a product from the hands. And it is best to collect and dry the mushrooms yourself.

If you are confident in the quality of the mushrooms on the counter, I will give you some advice regarding their gastronomic qualities.

choose big chunks mushrooms with a uniform color, preferably dark. Smell them - you should feel strong mushroom flavor. If you notice small, round holes in the pulp of mushrooms, then this is a wormhole. Such mushrooms cannot be bought.

All other ingredients are simple vegetables which we use for cooking every day.

Take medium-sized potatoes and carrots. Onions need to be taken large. The variety of vegetables does not matter. Choose greens according to your taste. I like to add dill to the soup, but you can use parsley too.

Step by step recipe

First stage

Ingredients:

Dried mushrooms - 150 g.

Second phase

Ingredients:

Vegetable oil - to taste;
Carrots - 1 pc;
Onion - 1 pc.

When the mushrooms swell, you can start sautéing onions and carrots.

Third stage

Fourth stage

Ingredients:

Potatoes - 4-5 pcs;
Salt - to taste;
Greens - 1 bunch.

I presented you the most easy way making a soup that minimum ingredients. But my recipe can be changed and improved by adding rice or barley to this dish. It should be borne in mind that both rice and barley are cooked for a long time.

Mushroom soup made from dried mushrooms is also boiled and with vermicelli. But it must be added almost at the end of the preparation of the soup. It cooks fairly quickly.

Dried porcini mushrooms can be bought all year round. Compared to fresh, dried ones create a much richer flavor when boiled in vegetable broth. And only such an ingredient will allow the use of "mushroom dust" - a universal component for an unforgettably delicious soup.

Let's choose good mushrooms at the time of buying. Their true signs:

The thickness is at least 5 mm (too thin mushroom crumbles when broken, it falls apart in the broth, adding unappetizing turbidity).
Moisture: a well-dried mushroom both breaks and bends. Retained elasticity is the key to a pleasant sensation from the soup. If the mushroom cracks with dust, it is overdried and will be bitter in the broth. If the mushroom stretches and cannot break, it is not dry. In soup, this ingredient will be slimy and rubbery.
Color - flesh-white or light yellow, solid, saturated, without spots and stripes.

Cooking the Perfect Mushroom Soup

We need simple products:

Dried white mushrooms - 200 grams
Mushroom infusion - 200 ml (obtained after soaking the mushrooms)
Water for soup - 2.5 l
Butter - 30 grams
Sunflower oil - 50 ml
Onion - 1 pc. medium size
Garlic - 2-3 cloves
Wheat flour of the highest grade - 3 tbsp. spoons
Cream (18-20% fat) - 125 ml
Salt - 1 teaspoon
Ground black pepper - 2-3 pinches
Sprig of parsley or thyme, for garnish when serving
For vegetable broth: 1 carrot and 1 medium-sized onion, a piece of celery root (about 100 g), thyme (2 sprigs), Bay leaf(2-3 pcs.), Parsley (2 sprigs), black peppercorns (3 pcs.).

What are we doing:

Secret number 1. For a delicious rich soup, the proportion of dried porcini mushrooms and water is 1 cup of broken mushrooms per 3 liters of water. If measured in grams, then this is about 70 grams of mushrooms.

Secret number 2. Be sure to wash the mushrooms - 2-3 times in running water, putting them in a colander. Remember, according to technology, mushrooms are not washed before drying, no matter where they are dried.

Secret number 3. Soak mushrooms before cooking. This will return the elastic texture to the mushrooms, and the water will turn into a mushroom infusion - a valuable ingredient when cooking with dried mushrooms. In addition, the soaked mushroom is cooked as much as 2 times faster (!)

The proportion of soaking is 1 cup of mushrooms to 2 cups of water. Water temperature: so that the hand does not feel the contrast, neither cold nor hot. Soaking time - 30 minutes. We press the mushrooms with a plate so that they do not float.

Secret number 4. We take out the mushrooms after soaking with a slotted spoon.

The water in which the mushrooms were soaked is filtered through 2 layers of gauze (on extreme case- very fine sieve). Mushroom infusion is ready!

Secret number 5. Cooking vegetable broth- a base for mushroom soup made from dried mushrooms. The main advice is to char the onion. To do this, remove only the top layer of dry husks from the onion, cut the vegetable in half and heat it, like on a grill, in a well-heated non-stick frying pan without oil. Look at the photo, we lay the onion cut down and fry for 2-3 minutes:

We should get - caramelized toasty cut (no burnt!)

We clean and cut carrots and celery, as usual - on large pieces 3-4 cm.

We heat water (2.5 l) and throw in the root crops, half the onion and greens and pepper. Cook the broth over low heat, the lid is closed (!) - about 30 minutes.

Secret number 6. Roasting mushrooms with vegetables and flour before being sent to the broth on a mixture of oils - butter and vegetable. We cut the onion small cube. Heat vegetable in a frying pan butter- 2 tbsp. spoons and 50 grams (cut into pieces). All oil should melt.

First we send the onion for frying - 2-3 minutes until translucent.

Dried mushrooms have already lain in the water for half an hour. We cut half of the mushrooms into a small cube (5 mm), and the second half into 2-3 cm cubes. We send the slices to the pan, where the onions are fried.

We press the garlic for ease of cutting into small cubes and carefully chop with a knife. Add it to the pan at the moment when all the moisture has already evaporated.

We add flour to the frying, which will thicken our soup. We fry, stir so that there are no lumps for 2 minutes and remove from heat.

We check the broth: it turned out beautiful and transparent. We remove vegetables from it, but leave the pan on fire.

Secret number 7. First, we will make some broth with frying, and add this mixture to the pan. We collect 2 ladles of broth and send it to the frying pan.

Mix thoroughly and only then pour this mass into a saucepan with broth. We cook until boiling.

Secret number 8. It's time to add mushroom infusion to the soup - 1 cup per our pan (3 l). As soon as the soup boils, we fasten the fire to a minimum and cover with a lid (!). The soup will simmer covered for about 30 minutes.

Secret number 9. When to salt soup from dried porcini mushrooms:

The first time at the beginning of cooking - ½ teaspoon;
The second time - at the very end of cooking (the second half of a teaspoon).

Secret number 10. The highlight of our recipe is mushroom dust. While the soup is cooking, there is just time to cook it. This seasoning is perfect for other dishes, and our soup will make it amazingly tasty.

How to cook mushroom dust

We bought the right not overdried mushrooms, which retained their elasticity. For seasoning, dry them in the oven at 100 degrees for 7-10 minutes. Pour half a glass (30-35 grams) of broken mushrooms onto a baking sheet and put in a preheated oven. The mushrooms will become very dry and will easily crumble to dust when rubbed between the palms.

We will use a blender and grind the dried mushrooms as much as possible with the addition of salt (1/2 teaspoon) and black pepper (1/3 teaspoon).

by the most in a simple way their harvesting for the winter is considered 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 such porcini mushroom broth are more aromatic and tastier. During the harvest season, they are dried in an oven at a temperature of 50 degrees during the day. Can be strung on a thread and slowly dried by hanging over the stove.

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

Nutritionists believe that food in this form is more quickly absorbed by the human body. Universal broths are prepared on the basis of broth only from dried mushrooms and enhance the flavor only with pepper and bay leaf. This is because other spices can "lubricate" the true flavor 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 accumulated vast experience in cooking.

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

The recipe for cooking is important to consider when cooking, since the preparation of products for cooking is universal. The night before, dried mushrooms are soaked in water. room temperature. Alternatively, they can be soaked directly half an hour before cooking, but in hot water. After that, 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 - the broth. Next we present popular recipe- 5 pieces.

Recipe 1. Classic dry porcini mushroom soup

For cooking 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 put in boiling water. They should be cooked on low heat for about one hour. After that, add chopped potatoes and carrots and cook for another 20 minutes. During cooking, roasting is done. The onion is crushed and fried in vegetable (butter) oil. Sprinkle flour on top and mix well.

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

Recipe 2. Soup from the composition of dry mushrooms

Soup with potatoes 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 such a soup, the hostess will need:

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

For frying, vegetable or butter, pepper, salt, bay leaf to taste are used. Pre-prepared dried porcini mushrooms are crushed together with pickled and salted ones. Cook this mixture over low heat for about half an hour. Then put the potatoes and cook for another 15 minutes. While it is preparing, make a frying. Carrots should be rubbed on a fine grater, onions should also be chopped.

A mixture of onions and carrots is fried in oil (vegetable and butter). Sour cream is added to the mixture and stewed for a few more minutes and seasoned with spices to taste. Then the contents are added, and cook for another 5 minutes over low heat. Ready soup stand 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 white mushrooms;
4 potatoes;
one onion and carrot;
100 gr. spaghetti or thin vermicelli;
2-2.5 liters. water.

For 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 the night before in cold water. Cut the softened mushrooms into slices and put in a pan and fry a little on vegetable oil. Then put them in boiled water. Cook them on a slow fire. After one hour of cooking, add potatoes to the mushroom broth. Fry chopped onions 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 season it with roast and spices. Leave to cook on low heat for 2-3 minutes. Ready soup is defended for another 20 minutes. Served in serving bowls. You can add sour cream if you like.

Recipe 4. Mushroom broth with chicken meat

broth based chicken meat and dried porcini mushrooms are easy to "turn" into soup. To do this, you just need to add a few potatoes and 300 gr. more water. In such a broth, you can add vermicelli in portions. It is boiled separately and added just before serving.

Such a meat and mushroom base is prepared from 150-200 gr. dried mushrooms and two chicken thighs. Prepared the day before, they are chopped into slices and fried in vegetable oil along with one onion and grated carrots. chicken thighs put in boiled water and boil for 2-3 minutes. Then the water is drained and the thighs are boiled over low heat for half an hour. After that, they take it out and put fried mushrooms together with vegetables in the meat broth.

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

Recipe 5. Diet mushroom soup

Great for diet food, and for nutrition during fasting. It can be prepared from a mixture of dried mushrooms: white, boletus or honey mushrooms. Or you can use some mushrooms. The convenience is that this recipe can be used in the summer and cooked on the basis of fresh mushrooms. In preparing such diet soup you can make your own adjustments and experiment: add vermicelli or pearl barley. As for the latter, before adding it must first be welded. To enhance the flavor, you can add a little butter, on which the onions were fried.

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

70 gr. dried mushrooms;
7-8 medium potatoes;
one carrot;
Spices to taste, butter or vegetable oil. Usually they are cooked in vegetable oil and butter can be used for fasting if desired.

Take prepared earlier and grind. Cook them over low heat for up to one hour. Then put potatoes and carrots, cut into cubes.

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

These soups are very healthy dish V diet food as well as in the daily diet. In fact, there is not a single recipe that the ease of preparation will allow each hostess to experiment and make the dish exquisite and unique.

Noble porcini mushrooms are great for cooking the most different dishes. But they are especially good in transparent, unusually fragrant and rich soup. Consider the options and subtleties of their cooking. We present 3 recipes for soups from fresh, dried and frozen porcini mushrooms.
Recipe content:

There is nothing healthier for lunch than a plate of fresh hot soup. It's exclusive healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, mushrooms are used fresh, frozen, dried, canned, pickled. However, those that are at hand. Especially appetizing and tasty soup is obtained from fresh mushrooms. But most often soups are cooked using dried White mushroom.

Soups are usually supplemented with various products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some cooks believe that porcini mushrooms are self-sufficient and additional products simplify their taste, therefore, they do not recommend adding cereals or vegetables.

Very common mushroom cream soups. They are boiled in the same way as usual, after they are cooled, they are pierced with a blender to the consistency of mashed potatoes and heated again, without boiling. And in order for the soup to be tastier, it must be given time to brew a little.

How to cook porcini mushroom soup - cooking secrets

long time ago mushroom soup attributed to gourmet gourmet first courses, but any and even inexperienced culinary specialist can cook it. To know how to cook porcini mushroom soup, you need to know the general recommendations, then the soup will have a fragrant and rich mushroom soup.

For mushroom soup from porcini mushrooms, any mushrooms are used. Fresh put raw or pre-fried. The roasting process will reveal a unique mushroom aroma.
The most rich and delicious yushka is obtained from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal the taste.
The standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
Pickled and salted mushrooms will add a refined taste to the soup, and a combination of salted and fresh mushrooms will give an unforgettable aroma.
For a rich soup, dried mushrooms ground into powder are added to the soup. So the dish will become more satisfying and denser.
Spice adds richness to any soup. But porcini mushroom soup does not need additional additives. It can only be completed with black ground pepper and greenery.
Flour will add density and density to the dish. It is pre-fried in a pan, and then diluted with broth and added to the bulk.
French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
The dish is served with sour cream, herbs and crackers.
Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all trace elements and useful material and most importantly the flavor.
Store dry mushrooms in a dry place in a paper bag or cardboard box.

White mushrooms belong to the first category of elite mushrooms. They are very well perceived and absorbed by the body, contain a beneficial substance that affects the strength and growth of nails, hair health and skin elasticity. There are many recipes for their preparation, but soup is considered a classic.

Calorie content per 100 g - 36 kcal.
Servings - 5
Cooking time - 50 minutes

Ingredients:

White mushrooms - 300-350 g
Water - 1.5 l
Carrot - 1 pc.
Dill, parsley - 2 sprigs
Bay leaf - 2-3 pcs.
Onion - 2 pcs.
Potatoes - 4 pcs.
Olive oil - 2 tbsp
Salt - 1 tsp or to taste

Step by step preparation:

Clean mushrooms from sand and branches. Dip in cold water and soak for 15 minutes. Wash thoroughly after each mushroom. Cut larger ones into smaller pieces. Put the mushrooms in a saucepan, cover with drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pan, they are ready.
Remove the boiled mushrooms from the broth, put on the countertop and dry. Then fry in olive oil before the advent golden brown. Return them to the broth.
Saute the onion in a frying pan in oil until transparent and send to the pan.
Peel potatoes with carrots, wash, cut into pieces and put in soup.
Put the pan on the stove, boil and simmer until the vegetables are ready.
For 5 minutes, put the bay leaf, season with salt and pepper and add chopped herbs.

When there is a blizzard outside the window, and you don’t want to go for groceries, then a bunch of dried porcini mushrooms will be a real salvation. Of these, you can quickly cook the most common, at the same time delicious mushroom soup, which is very tasty served with sour cream.

Ingredients:

Dried mushrooms - 50 g
Water - 1.5 l
Potatoes - 4 pcs.
Carrot - 1 pc.
Bulb - 1 pc.
Bay leaf - 1 pc.
Peppercorns - 2 pcs.
Butter - for frying
Wheat flour - 1 tbsp
Sour cream - for serving
Greens - bunch
Salt - 1 tsp or to taste

Step by step preparation:

Wash the mushrooms, pour boiling water over them and leave to infuse for 20-25 minutes.
Peel the onion with carrots, finely chop the first, grate the second on coarse grater. Pass the vegetables in a pan in butter until golden. At the end, add flour, mix and fry for a couple of minutes.
Rinse the swollen mushrooms under running water, cut and throw in boiled water. Then pour in the water in which they were soaked.
After 20 minutes, put the diced peeled potatoes. After 10 minutes, salt, pepper, add the roast, bay leaf and cook until the potatoes are ready.
Leave the finished soup to infuse for 15 minutes and serve with sour cream and herbs.

Many cooks believe that frozen mushrooms are not the best option for mushroom soup, since the stew with them is not very rich and fragrant. But there are exceptions to any rule, and this recipe is proof of that.

Ingredients:

Frozen porcini mushrooms - 500 g
Pearl barley - 250 g
Frozen green pea- 250 g
Parsley root - 100 g
Celery root - 100 g
Water - 2.5 l
Garlic - 3 cloves
Allspice peas - 2 pcs.
Carrot - 1 pc.
Bulb - 1 pc.
Butter - for frying
Sour cream - 2-3 tablespoons
Salt - 1 tsp

Step by step preparation:

Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots - into strips, potatoes - into cubes, garlic - finely chop.
Pour frozen mushrooms cold water and leave for half an hour. Throw them in a colander, rinse and cut into pieces.
Melt the butter in a frying pan and sauté the onion for 5 minutes.
Add mushrooms and cook over moderate heat for 10 minutes.
Pour water into the pan, boil, put the parsley and celery and boil for 10 minutes.
Put the carrots in the pan and cook for 10 minutes.
Add the potatoes to the pot and cook the soup for another 10 minutes.
Add mushrooms with onions and continue cooking for 5 minutes.
Boil the barley in advance until tender and season the soup with it.
Put green peas, laurel, allspice peas, chopped garlic, dill and mix.
Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before cooking and leave the soup to infuse under the lid for 15 minutes.

Dry mushrooms, like fresh ones, contain sufficient amounts of vegetable protein and fiber. But the mushroom aroma 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 dried mushroom soup. 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:

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.
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.
While the potatoes are cooking, fry the passed carrot shavings and chopped onion in half rings in a pan.
Squeeze the mushrooms with your hands and transfer to the frying pan with the sautéed vegetables, pour in a small amount of water in which they were soaked, and simmer until the liquid has completely evaporated.
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.
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:

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.
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.
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.
20-30 minutes before the end of the cooking program, add vermicelli, salt and spices to the electric saucepan.