Mushroom soup made from dried mushrooms - the most delicious recipes

Gourmets claim that the most delicious mushroom soup is made from dried wild mushrooms. It is the properly dried and then soaked dry mushroom that gives the first dish a special rich aroma, creating a unique atmosphere of home comfort. Do you remember how your mood lifts when the delightful smell of forest gifts spreads throughout your apartment? And then, at the table, it’s nice to remember a summer trip to the forest and tell a fascinating story about how unique specimens were found.

The value of dried mushrooms is that they are champions in preserving the real natural aroma compared to salted, pickled, fried ones. Many housewives always prepare dried mushrooms, grind them, and then add them as a secret ingredient to soups made from frozen and even fresh mushrooms.

Subtleties of making dry mushroom soup

Making soup is quite simple, although you will have to follow a few rules. Most soups are made from fresh or frozen mushrooms. We have already become acquainted with their recipes. Today we’re all about the intricacies of preparing the first course from dried forest products.

• For cooking, take any dried forest gifts - white boletus, boletus, aspen (they are usually used for winter harvesting).
• Don't refuse to experiment. Many famous recipes advise adding cheese and cream, which give the dish a special tenderness and taste.
• If you decide to add pasta or noodles to the dish, heat it in a dry frying pan, then they will better retain their shape and not boil over. Spread in a thin layer and keep on low heat until lightly golden. Remember to stir the pasta constantly.
• Don’t rush to pour it straight away, let the soup sit on the stove for a while to brew.

How to soak mushrooms

Before cooking, the “drying” must be soaked. To do this, pour cold water over the mushrooms and leave to soak for 1.5-2 hours.

If there is no time to wait, use boiling water, then the workpiece will become soft after 20-30 minutes. Then the soaked mushrooms are cut into pieces and added to the soup.

Do not throw away the water in which the mushrooms have soaked. Strain it through double cheesecloth, then place it in a saucepan, the dish will become more aromatic.

Mushroom soup made from dried mushrooms - classic recipe (step by step)

Here is a classic first course, which, once mastered, will allow you to prepare soup with any toppings. You can add rice, semolina, pearl barley, barley, buckwheat, dumplings, and vermicelli. The soup turns out to be lean, suitable for dietary nutrition and fasting.

Take:

• Dry mushrooms – 50 gr.
• Potatoes – 3 tubers.
• Bulb.
• Carrot.
• Bay leaf, salt, peppercorns.

In a classic mushroom picker, seasonings are placed very carefully so as not to drown out the taste and aroma of forest gifts. Personally, I don’t always add pepper and bay leaves.

Step by step recipe:

First of all, soak the mushrooms. Fill them with water and leave for about two hours.

Drain the infusion and squeeze out the mushrooms. Cut into pieces.

Strain the infusion through a sieve or double layer of gauze and pour into a saucepan. If you are sure of cleanliness, then use a sieve, but keep in mind that sand may remain at the bottom.

Add water to the infusion, place it on the burner, and wait until it boils.

At the same time, peel and chop the potato tubers into small cubes.

Chop the onion.

Chop the carrots in the same way.

First sauté the onion slices in a small amount of sunflower oil. Then add the carrots. Fry together over moderate heat for about 5-6 minutes. Don't forget to stir the contents.

It’s up to you to decide whether to roast it or not. Previously, in the villages the mushroom mushroom was not fried. As a result, the dish became much healthier, and the taste did not suffer from this. If you decide not to fry, add raw vegetables immediately along with the mushrooms.

When the water in the pan boils, add the mushrooms. Add peppercorns and bay leaves.

At maximum heat, wait until it boils and adjust the heat. Cook with a gentle gurgling sound for 10 minutes.

Take out the bay leaves. Toss potatoes instead. Let it boil, then reduce the heat again. Boil the soup for another 10 minutes.

Remove the fried vegetables from the pan and stir the dish. Add a little salt, but we will finally add salt at the end of cooking.

Continue cooking for another 10 minutes at a gentle simmer. Taste the soup for salt and adjust if necessary. If you are satisfied with everything, let the dish boil vigorously, turn off the heat. I advise you to let the mushroom picker stand for a while without opening the lid. After 10-15 minutes, apply and enjoy. Bon appetit!

Cream of mushroom soup with sour cream

The rich mushroom flavor in this recipe is achieved by using different mushrooms. Don't be afraid to use dried, fresh and frozen mushrooms in the same recipe. The cream soup turns out very tender and aromatic.

• 300 g mushrooms;
• 1 large onion;
• 1 liter of milk;
• butter and vegetable oil for frying;
• salt;
• black pepper;
• parsley;
• sour cream;
• toast.

We use a lot of mushrooms in this recipe because... There are no potatoes, pearl barley or other fillers in it. Both wild mushrooms and a mixture of wild mushrooms and porcini are suitable for this soup.

Soak dry mushrooms and rinse. Boil together with fresh and frozen mushrooms, strain. Then fry with onions in a mixture of butter and vegetable oil. Grind with a blender.

At the beginning of grinding, while the mushrooms are still large, set aside 5 spoons to put them in the finished soup. Continue beating the rest of the mixture, gradually adding milk and mushroom broth in small portions until smooth.

Transfer the resulting cream soup into a saucepan, add salt and pepper. If necessary, add more milk and mushroom broth, add the remaining pieces of mushrooms, and bring to a boil. Serve cream soup with croutons, sour cream and fresh parsley.

Dried forest mushroom soup with potatoes - the most delicious recipe

A restaurant version of preparing the first course, very tasty. There is a slight difference from other recipes in the cooking technology - here the mushrooms are not soaked. The recipe is suitable for cooking fresh porcini mushroom .

You will need:

• Porcini mushrooms – 25 gr.
• Carrots – 125 gr. (in broth) + 15 gr. (in soup).
• Celery, roots, stems – 50 gr. (broth) + 15 gr. (soup).
• Onion – 100 gr. (for broth).
• Potatoes – 150 gr.
• Champignons – 70 gr.
• Salt pepper.
• Water – 2.5 liters.
• Sunflower oil – 50 gr.

To submit:

• Black bread for croutons – 100 gr.
• Garlic – a clove.
• Ready horseradish – 30 gr.
• Sour cream – 30 gr.

Preparation:

1. Peel all vegetables, cut as desired. Set the bowl with potatoes aside for now; lightly fry the rest intended for the broth (onion, carrot, celery root and stalk) in oil in a frying pan.
2. Wash the mushrooms thoroughly, break into pieces, and place in a saucepan. Fill with water and bring to a boil.
3. Place the fried vegetables in the pan. Reduce heat, cook after boiling for 1.5 hours on the lowest heat.
4. After the specified time, catch the mushrooms with a slotted spoon. Strain the broth; you won't need any more vegetables.
5. Dip chopped carrots and celery into the broth (we set them aside for directly cooking the soup). Add the potatoes and return the mushrooms to the pan. Cook together for 10 minutes.
6. At the same time, cut the champignons and fry in oil in a frying pan.
7. Make garlic croutons. To do this, cut the black bread into cubes and fry over high heat for a minute on each side. Transfer to a paper napkin. When the excess oil is absorbed, crush the garlic clove, add to the croutons, and stir.
8. Taste the potatoes to see if they are done, add some salt to the dish. Add fried mushrooms. Turn off the burner and let the soup sit for a while.
9. Serve with sour cream, horseradish and croutons.

Mushroom soup in a slow cooker

Ingredients:

• Dried mushrooms - 100 gr.
• Potatoes - 250 gr.
• Butter - 2 tbsp. spoons
• Canned white beans - 160 gr.
• Carrots - 150 gr.
• Onion - 1/2 onion

Cooking method:

1. Chop the potatoes into small cubes, take the beans out of the jar, wash them, chop the onions very finely, grate the carrots on a coarse grater (or take ready-made frozen ones).

2. Place butter, mushrooms, onions and carrots in the multicooker bowl. Turn on the “Frying” mode for 5 minutes. Lay out the beans and potatoes. Fill with water to the 3 liter mark.

3. Close the lid, set the “Soup” mode for 1.5 hours, 10 minutes before readiness, add dill and bay leaf. Add salt and spices, cover with a lid and wait for it to be ready.

The simplest cooking option. While the multicooker is busy cooking, you can do other things. Bon appetit.

Recipe for dried mushroom soup with vermicelli

Another delicious soup, with roots and vermicelli. A simpler version can be prepared using the first recipe.

Required:

• Dried porcini mushrooms – 1.5 cups.
• Vermicelli “spider web” - 75 gr.
• Potatoes – 4 pcs.
• Large onion – 2 pcs.
• Large carrots – 2 pcs.
• Parsley root – 1 pc.
• Celery root – ½ part.
• Parsley, dill - a bunch.
• Sunflower oil, bay leaf, pepper, salt.

How to cook:

1. Soak the drying agent for a couple of hours, drain the liquid, and squeeze it out. Cut into pieces of any size.
2. Chop celery root and parsley.
3. Boil water in a saucepan, add mushrooms, the vegetables listed above, adding a whole onion and one carrot. Cook until the mushrooms become soft.
4. Finely chop the second onion and grate the remaining carrots. Fry in oil until beautifully golden.
5. Peel and cut the potatoes into soup strips. Chop the greens.
6. Remove the vegetables from the broth that we added at the very beginning. Instead, add potato strips and roasted vegetables. Throw in the bay leaf, pepper and salt the dish.
7. Wait until the potatoes are almost cooked, add vermicelli to the soup. Stir the broth thoroughly. Add greens. Wait until it boils, turn off the burner. Leave the food to stand on the stove for 10 minutes. Then pour it out and enjoy.

According to this recipe, you can cook the “first” with pearl barley, rolled oats, spelt, rice, buckwheat. Just keep in mind that the timing of adding cereals is different due to different cooking rates. That's why they are placed at the beginning of cooking.

No. 8. Solyanka with mushrooms

• onion - 2 pcs.
• porcini mushrooms (dried) - 80 gr.
• carrots - 1 pc.
• fresh champignons - 0.3 kg.
• flour - 20 gr.
• capers - 15 gr.
• cucumber pickle - 140 ml.
• frozen honey mushrooms - 0.25 kg.
• pickled cucumber - 3 pcs.
• tomato paste - 40 gr.
• olives - 60 pcs.
• seasonings

Mushroom soup can be cooked in the form of solyanka. The dish is prepared not only from dried mushrooms, but also fresh/frozen ones. Learn the most delicious recipe in more detail.

1. Send the dried raw materials to soak in water for 3 hours. Boil and cut. Do not pour out the broth.

2. Defrost the mushrooms, chop the champignons into slices. Chop the cucumbers into small cubes. Do the same with the onion.

3. Pass the carrots through a coarse grater. Fry the onion until transparent. Throw carrots here too. Add flour and stir.

4. Add tomato paste and cucumbers to the vegetables. Pour in the brine and about the same amount of mushroom broth. Simmer the ingredients over medium heat for a quarter of an hour.

5. At the same time, pour 1.5 liters into the pan. clean water. Place all the mushrooms in it. After boiling, cook them over low heat for half an hour.

6. Then add the vegetables that were cooked in the pan. Add seasonings and add capers and olives. Time it for 5 minutes. Turn off the stove. Leave for another quarter of an hour.

7. There are various recipes for soups that are prepared from dried mushrooms. Next, let's look at an equally interesting option.

How to make cream cheese soup

Creamy notes favorably highlight the taste of the first dish, the broth becomes richer. Wonderful light soup with cheese and potatoes. Tender, slightly spicy, incredibly tasty. Soup can be made from fresh oyster mushrooms . If you haven’t tried it, come back for the recipe.

Take:

• Mushrooms – 400 gr.
• Bulb.
• Potatoes – 3-4 tubers.
• Sunflower oil – 2 large spoons.
• Processed cheese – 3 pcs.
• Processed cheese in a glass – 1 pc.
• Water – 2.5 liters.
• Dill - a couple of sprigs.

How to cook:

1. Soak the mushrooms in advance. After a couple of hours, drain the liquid and squeeze out. Cut into pieces.
2. Pour water into a saucepan and bring to a boil. After boiling, throw the slices into the pan. cook until mushrooms are soft.
3. At the same time, chop the onion into cubes and fry in oil in a frying pan.
4. Cut the processed cheese into cubes, or grate it with coarse shavings.
5. Peel and cut the potatoes into soup strips.
6. When the mushrooms become soft, add the potato slices. Wait until it is ready, cooking at a gentle simmer.
7. Place the fried onion and melted cheese into the pan. a few minutes later, soft cheese from the glass.
8. Let the soup boil, add chopped herbs. Season with salt and pepper and adjust the soup for salt. Bring it back to a boil and turn off the burner.

Mushroom soup with rice

Ingredients:

• Mushrooms - 100 gr.
• Potatoes - 3 pcs.
• Rice - 50 gr.
• Onion - 1 pc.
• Carrots - 1 pc.
• Vegetable oil - 3 tbsp. spoons
• Salt - to taste
• Greens - optional

Cooking method:

1. Pour the mushrooms overnight in advance. We filter the water from them through a sieve into the pan in which we will cook and pour in another 3 liters and put it on the fire. Wash the mushrooms and finely chop them.

2. Place the mushrooms in a saucepan, add a little salt and cook. When everything starts to boil, add very thoroughly washed rice. Peel the potatoes and cut them into slices, and then turn them into cubes.

3. Prepare the frying in advance from finely chopped onions and grated carrots on a coarse grater. Bring everything to readiness in a frying pan with vegetable oil.

4. When the rice is half ready, add the potatoes.

5. The potatoes are almost ready, add the roast and add some salt. Turn off the heat and simmer on a hot stove.

If desired, crumble greens into the soup and surprise your loved ones with your culinary skills. Bon appetit.

I hope that these recipes will be useful to you and that you will use them.

Author of the publication

offline 8 months

Hungarian recipe for mushroom soup with chicken broth

We take:

• Mushrooms – 50-70 gr.
• Chicken broth - 2 cups.
• Chopped onion – 2 cups.
• Oil – 50 gr.
• Dried dill - 2 small spoons.
• Chopped parsley - ¼ cup.
• Paprika - a large spoon.
• Soy sauce - the same amount.
• Milk - a glass.
• Flour - 3 large spoons.
• Salt - a small spoon.
• Lemon juice – 2 spoons.
• Pepper - to taste.
• Sour cream – ½ cup.

Preparation:

1. Soak the mushrooms, add water, and let them cook. After an hour, remove and cut into pieces.
2. Melt the butter in a saucepan, add the chopped onion. Simmer for 5 minutes.
3. Add soy sauce, paprika, chicken broth. Add cooked mushrooms. Cook over low heat for about 15 minutes with the lid closed.
4. In a separate bowl, mix milk with flour. Pour into chicken broth, stirring quickly. simmer for another 15 minutes.
5. Salt and pepper the broth. Pour in lemon juice, add parsley and sour cream. Continue cooking for another 5 minutes on the lowest heat to prevent the sour cream from curdling.