Mushroom soup made from dried mushrooms. How to deliciously cook dried porcini mushroom soup. How to cook dried porcini mushroom soup

If we consider mushroom dishes, then soups occupy a special place in them. And this is not surprising, these forest delicacies are tasty, healthy, and according to many, they can easily replace meat.

They go well with almost all vegetables, cereals and legumes, and are prepared with meat, chicken, and fish. However, they are also tasty without meat products. By adding just a handful to any soup, we will make it even more aromatic, appetizing and tasty! Therefore, they are collected with pleasure in the forest, and with no less pleasure they cook and eat dishes from them.

In the last article we prepared, but today we will prepare them from dried ones. And you will be pleasantly surprised to learn that there are quite a lot of them, and they all suit different tastes. Therefore, everyone can find a recipe to their liking.

Which representatives of the forest kingdom can be used to make delicious soups? Of course, in the first place are the noble whites, the broth from them is light, and the aroma simply cannot be expressed in words, and it is probably not worth saying that its taste is simply incomparable.

But don’t forget about boletus, aspen, and chanterelles - they are no less noble and tasty than white ones. Each of them is good and tasty in its own way. Therefore, cook from those that you have stored and you won’t go wrong!

For soup you need very little of them, in some recipes from 30 to 100 grams. But when they lie in water and swell, they will increase in size several times.

You can soak them in cold or warm water. It will be enough to keep them in warm water for 30-40 minutes, but in cold water you will need to keep them for 2 to 3 hours. The mushrooms are boiled in the same water, so why waste them?

And to make dried forest delicacies taste like fresh ones, you can soak them in cold milk. Just don't forget to salt it.

However, let's not get ahead of ourselves. After all, each recipe will have a detailed step-by-step description. So let's get cooking.

Great simple recipe for every day. The main thing is to stock up on boletus mushrooms, boletus mushrooms, honey mushrooms, or any other representatives of the forest kingdom during the summer season.

But in this recipe we will use the most delicious ones - white ones. Soups with them always turn out great!

We will need:

dried white – 30 g
beef bones – 250 gr
onion - 1 pc.
carrots - 1 pc.
celery root - 50 g
parsley - 3 - 4 sprigs
vermicelli thin “spider web” - 30 - 40 g
vegetable oil - 1 - 2 tbsp. spoons
butter - 1 tbsp. spoon (or melted)
sour cream - 3 heaped tablespoons
salt - to taste

Preparation:

1. Wash the meat bones, add cold water and cook. When boiling, and during cooking, remove the foam so that the broth turns out transparent. Cook over low heat until cooked, that is, until the meat comes off the bone.

This may take about 2 hours, the time depends on the type and quality of meat.

It can be taken of any variety. It turns out delicious with pork and beef, as well as with chicken broth.

2. Soak dried boletus in warm water and let stand for 30 minutes.

3. Cut the onion into cubes. Grate the carrots and celery root using a Korean carrot grater or a regular one. Or you can simply cut them into very small strips.

4. Fry the onion in a frying pan, adding oil. Then add chopped carrots and celery root. Fry lightly, then pour broth from the pan and simmer over low heat.

5. When the meat is cooked, remove it with a slotted spoon, and strain the broth through a colander and cheesecloth so that no bones accidentally get into it.

6. Cut the soaked boletus into slices and place in a pan with broth. Do not throw away the water in which they were soaked; it can be added instead of the boiled water in which the meat was cooked. To do this, you will need to strain it and bring it to a boil.

7. Remove the meat from the bones, cut it and return it to the broth.

8. When they are ready, put the stewed onions and roots into the pan. Add salt to taste.

9. Separately, boil small vermicelli in salted water; the “spider web” variety is very suitable for this. You can cook with pasta, but keep in mind that it boils a lot, so you need to add it just a little so that the soup does not turn into pasta porridge. When the vermicelli is ready, drain the water and add it to a common pan.

10. Dilute sour cream in a small amount of water and pour into boiling broth. Mix well until smooth.

11. Before turning off, add butter or ghee. It will give the broth and soup in general an appetizing rustic aroma and an incredible delicate taste.

12. You can serve the soup with chopped herbs, or just like that. The soup already has enough of everything.

The cooking process is not entirely simple, but the soup itself is tasty, nutritious, and always eaten with great pleasure. So cook and eat for your health!

Classic recipe for mushroom soup with dried honey mushrooms and pearl barley

This option can be prepared with both fresh and dried honey mushrooms. If they are fresh, then you should take 150 grams more of them. But we will not be distracted from the topic and will cook with dried ones.

In general, the variety does not matter much, but, of course, if you have “noble varieties”, then it is better to give preference to them.

We will need:

dried honey mushrooms - 100 g
pearl barley - 2/3 cup
potatoes - 4-5 pcs
onion - 1 pc.
butter - 2 tbsp. spoons
salt - to taste
sour cream - for serving
fresh herbs - for serving

Preparation:

1. Rinse pearl barley thoroughly under running water. Then pour a glass of hot water and steam. This will help cook it faster.

2. Pour boiling water over dried honey mushrooms, then rinse and add cold water. Leave to swell for at least 30 minutes, preferably up to 2-3 hours.

3. Then cook the broth using honey mushrooms, using the same water. There is no need to make the fire high; it is better to cook over low heat, at a very low boil. Simmer until done.

4. Then drain the broth through a colander, but do not pour it out; we will use it in the future. Allow the mushrooms to cool and cut into slices.

5. Chop the onion and fry in butter until golden brown. There is no need to make the fire high; the onions should simmer rather than fry.

6. Add chopped honey mushrooms and fry everything together.

7. Add fried onions with honey mushrooms and barley to the broth, strained through cheesecloth and brought to a boil.

8. Add potatoes cut into small cubes or cubes. Then add salt to taste. Cook until all ingredients are ready.

9. Pour into plates, sprinkle with chopped fresh herbs and season with fresh sour cream.

This soup is super tasty and super healthy. We will read about the beneficial properties of our main ingredient today, but pearl barley has no less beneficial properties. Of all the known cereals, it is credited with almost all the advantages that all cereals combined have.

And it’s not for nothing that its name comes from the word “pearl” - pearl. Most likely, the cereal was so named not only because of its similarity to this rare jewel, but also because of the useful components that it contains.

Soup with dried mushrooms and dumplings in chicken broth

If you are a fan of first courses with dumplings, or, then this is the place for you. And if the dish is cooked with chicken broth, it will actually be a “song”. Although you can cook with any meat or even vegetable broth.

Dried forest delicacies will provide the desired fat and good taste.

We will need:

dried mushrooms - 100 gr
or fresh - 200 gr
chicken – 300 gr
potatoes - 2 - 3 pcs
egg - 1 - 2 pcs (depending on size)
flour - 2 - 3 tbsp. spoons
salt - to taste
greens - for serving

Preparation:

1. Cook. Boil whole potatoes together with the chicken. Remove the chicken from the broth and let it cool. If they were on the bone, then remove them and cut the meat into portions.

But I like to just divide it into small fibers, or cut it into small cubes, and then you get a lot of meat.

When ready, remove the potatoes.

2. While it is hot, crush it into puree, beat in the eggs and add flour, salt and mix. This should be dough for dumplings.

The composition of the products for this is indicated approximately, since everything depends on the size of the potatoes. Therefore, do not add everything at once, but mix in little by little and watch the consistency.

3. If you cook from dried mushrooms, you must first soak them for 30 minutes in slightly warm water. Then cut into pieces and dip into chicken broth. Cook until fully cooked. Salt the broth to taste.

If they are fresh, they should be thoroughly washed and cleaned. Cut into pieces and add to the broth. As soon as they begin to boil, foam will appear; it must be carefully removed, and this must be done until it is over.

4. When they are cooked, either fresh or dried, prepare two teaspoons.

5. Using them, form dumplings and lower them into the boiling broth. Cook for 2 - 3 minutes.

6. Then turn off the heat, pour chopped herbs into the soup and close the lid tightly. Let stand for 5 minutes. Then pour into plates and eat with pleasure.

This is such a delicious soup we got. Eat with pleasure!

Mushroom soup with buckwheat and dried boletus (country grain)

This is an old dish of Russian cuisine, and it has an interesting beautiful name - krupenya. We cooked it with any cereal in a Russian oven and always ate it with great pleasure. It turned out to be very satisfying and aromatic, with a real smell of a summer forest.

You can cook krupenya with different grains, but it tastes best with buckwheat.

We will need:

dried boletus - 6-8 pieces
onion - 2 pcs
potatoes - 3-4 pcs.
carrots - 1 piece (small)
parsley root - 1 pc.
buckwheat - 0.5 cups
dill - half a bunch
ghee - 2 tbsp. spoons
baked milk - 1 glass
or sour cream - 0.5 cups
salt - to taste

Preparation:

1. Rinse the boletus thoroughly, then add water and let it sit for a while until it gets wet. Transfer to a saucepan and add the same water, boil until tender. Remove, let cool and cut into small strips.

2. Fry chopped onions in melted butter, add chopped white onions to it and also lightly fry them.

3. Strain the mushroom broth and bring the amount of liquid to 2.5 liters. Place potatoes and carrots cut into cubes, which can be grated on a coarse grater, or also cut into strips.

4. As soon as the water boils, add fried white buckwheat with onions and thoroughly washed buckwheat in several waters.

5. Add salt to taste and cook for 10-12 minutes until half cooked.

6. Then remove from heat, add baked milk or sour cream, stir and put in the oven. Cook there for another 10-15 minutes.

Such grains are called bleached (that is, from the word “whiten”, make white). Season it either immediately before serving, or before putting it in the oven.

Serve and eat while it's hot. Season and garnish with chopped dill.

Video on how to prepare a hearty soup with dried honey mushrooms in a slow cooker

To avoid standing at the stove for a long time, a multicooker comes to the aid of housewives. Currently, many have appreciated the methods of preparing dishes in it.

We also have this recipe in our selection. And its peculiarity is that the soup is prepared according to a very simple recipe. And fresh vegetables are used as additional components. You can call this method classic.

Here is an option for cooking in a slow cooker. I think that fans will appreciate it. Fast, simple and easy!!!

Mushroom soup with melted cheese and vegetables

In the previous article there is a video recipe on how to prepare this. And you can watch it by following the link.

And today we will prepare another version of the soup, and it will also be very tasty.

We will need:

dried chanterelles - 50 g
processed cheese - 1 piece (100 g)
potatoes - 3-4 pcs.
carrots - 1 pc.
onion - 1 pc.
vegetable oil - 2 - 3 tbsp. spoons
bay leaf - 1 pc.
salt - to taste

Preparation:

1. Rinse the dried chanterelles thoroughly and soak them in warm water for 30-40 minutes. If there are no chanterelles, then this is not a reason to refuse to prepare a delicious soup. You can take any varieties that you managed to buy in the store, or pick them up in the forest.

2. Then remove them with a slotted spoon and carefully pour the water into a saucepan so that sediment remains at the bottom. We pour it out. Add water to reach 2.5 liters and place our forest delicacies in the water again. Boil them until done.

3. Then drain the broth through a colander, let them cool and cut into strips or larger pieces. Who likes it more?

4. Lightly fry the pieces in a frying pan, adding a tablespoon of oil.

5. In a separate frying pan, in the remaining oil, fry the chopped onion and grated carrots. Try not to overcook. You can add a little broth to stew the vegetables.

6. Add chanterelles to the broth and cook until tender. Then add the potatoes cut into thin cubes. Add salt to taste.

7. After 10-12 minutes, add onion and carrot dressing to the broth. Add bay leaf.

8. Cut the cheese into cubes and add to the broth. Mix thoroughly and cook for 3 minutes.

9. Serve with sour cream and fresh herbs.

It turns out very simple, satisfying and nutritious! And delicious!

Classic mushroom bowl with dried porcini mushrooms and semolina dumplings

In the Urals, mushroom soup is affectionately called mushroom mushroom. I like this name, it suits this dish very well. And that’s why I called this option that. This is another way to cook a tasty dish for a hearty lunch. There is no meat here, and we won't add potatoes here. Let's prepare dumplings with semolina.

Unusual, savory and tasty!

We will need:

dried porcini mushrooms - 50 g
onion - 1 pc.
carrots - 1 pc.
parsley root - 15 g
butter - 2 tbsp. spoons
salt - to taste
water - 3 glasses
greens - for serving
sour cream - for serving

For the dumplings:

milk - 150 ml
semolina - 100 gr
egg - 1 pc.
salt - to taste

Preparation:

1. Rinse the white ones and pour cold water directly into the pan, cook until tender. Then drain them in a colander and strain the broth. We will continue to cook on it.

Let the forest meat cool slightly and then you can cut them into slices.

2. Finely chop the onion and roots and sauté into a piece of butter.

3. Prepare the dumplings. To do this, bring the milk to a boil, form a funnel in the middle with a spoon and pour semolina into it. Stir and cook the porridge over low heat. You should cook it for about 15 minutes, while making sure that it does not burn, that is, you need to stir it more often.

4. Remove the finished porridge from the heat and cool. Then beat in the egg and add the remaining oil. Mix thoroughly until a homogeneous mass is formed.

5. Form dumplings from the resulting mass and boil in lightly salted water. Then drain in a colander to drain excess liquid.

6. Place chopped white and sautéed roots with onions into the boiling broth, cook everything together for 5-10 minutes.

7. Pour the finished soup into bowls and place the prepared dumplings in it. Garnish it with fresh chopped herbs and, if desired, sour cream.

Enjoy eating!

Borscht with dried honey mushrooms and sprats in tomato

Don’t be surprised, you can make real borscht with dried forest products. Yes, yes... it will be with cabbage, beets, everything as it should be. But instead of meat here we will use honey mushrooms and sprat in tomato for the broth.

Have you ever cooked? This is delicious. I advise you to prepare it.

We will need:

dried honey mushrooms - 100 g
sprat in tomato - 1 can
beans - 0.5 cups
potatoes - 2-3 pcs
cabbage - 250-300 gr
beets - 1 piece
onion - 1 pc.
carrots - 1 pc.
parsley root - 1 piece
tomato puree - 1 tbsp. spoon
flour - 1 tbsp. spoon
vegetable oil - 2 tbsp. spoons
salt, pepper - to taste
bay leaf - 1 - 2 pcs
vinegar 9% - 0.5 - 1 teaspoon (or 0.5 lemon)
sour cream - for serving
fresh herbs - for serving

Preparation:

1. Soak the beans overnight in water at room temperature.

2. Pour boiling water over the honey mushrooms and rinse thoroughly, then soak in warm water for 30-40 minutes. Drain the water and cut them into small pieces.

3. Strain the broth through cheesecloth, bring the contents to 2 liters and put on fire. Once it boils, add beans and honey mushrooms. Cook until half cooked.

4. Cut all vegetables, onion into cubes, carrots, parsley root into strips, potatoes into cubes. Grate the beets on a coarse grater.

5. Fry the onion in a frying pan, add carrots and parsley root. Fry lightly, then add flour, wait until it is lightly fried and pour in the broth from the soup. Reduce heat and simmer vegetables until soft.

6. Then add tomato puree, and soon the beets. Simmer everything together until done. Finally add vinegar or lemon juice.

You don’t have to add tomato puree, since we have sprat in tomato. But I add it to make the borscht more rich and red. Tomato in sprat will give taste, but will not give color.

7. Now back to the soup, the beans and honey mushrooms are almost ready and you can add cabbage and potatoes to them. Cook until done.

The time will depend on the variety and age of the cabbage. If it is young, then it will be enough to cook it for 15 minutes, and if it is old, then it will take a little longer.

8. Then add all the stewed vegetables and sprat along with the tomato. Let it boil and add salt to taste. Add bay leaf.

We didn't salt the soup until about 10 minutes before finishing.

9. Cook everything together for another 7 - 10 minutes. Then turn it off and let it brew for 10 minutes.

10. Chop the greens. Pour the borscht into bowls, sprinkle with herbs and season with sour cream. If desired, you can add ground black pepper.

This borscht is tasty even without honey mushrooms, but it is they that give it the additional aroma and taste that make it unforgettable.

Mushroom solyanka

And such a soup can be prepared by a real housewife. After all, she should have various mushrooms in stock. And if she can buy fresh ones, then she must dry, salt and pickle them herself.

We will not describe them here specifically by variety. Take the ones you have and the ones you like best.

We will need:

mushrooms
fresh - 100 gr
dried - 20 g
marinated - 70 gr
salted - 60 gr
onion - 2 pcs
pickled cucumbers – 300 g (3 pcs)
olives - 120 gr
capers - 100 gr
lemon - 0.5 pcs
tomato puree – 120 gr
butter - 60 g
sour cream - 150 gr
bay leaf - 1 pc.
salt, pepper - to taste
parsley, dill - for serving

As you can see, the composition of the products is quite impressive - a lot of saltiness and the ingredients themselves. It’s not for nothing that the soup is called hodgepodge.

Preparation:

1. Wash and clean fresh mushrooms, any kind, but preferably different varieties (for example, porcini mushrooms, boletus mushrooms, saffron caps and even champignons). Cut into pieces and place in boiling water, cook for 10-15 minutes, skimming off the foam.

Fresh representatives always have a lot of foam, and it must be removed.

2. Pre-soak the dried preparations in warm water for 30 minutes, then boil them in the same water in which they were soaked. After boiling, cut them into strips.

3. Chop the onion and fry in a frying pan with butter. Once slightly softened and golden, add tomato puree. Which should also be slightly simmered over very low heat.

4., or scald with boiling water. If they are very salty, then let them sit in boiling water for a while. Then cut into strips.

5. Any - boletus, boletus, boletus or white boletus, also cut into pieces.

6. Prepare the cucumbers. If they have seeds, they need to be removed. It is also advisable to peel the skin. And cut into thin strips.

7. Place all prepared products, except pickled mushrooms and fried mushrooms with onions, in boiling water and cook for 15 minutes.

The marinated ones are not cooked for a long time, this makes them tough.

8. Then add fried and chopped marinated pieces, salt, pepper to taste and bay leaf. Let it boil.

9. Add olives and capers to the soup and let simmer over low heat for 5 minutes.

10. Serve solyanka with sour cream and chopped herbs.

Place a slice of lemon on each plate. Or the lemon can be served on a separate plate. And whoever wants can squeeze the juice into their hodgepodge.

Delicious soup with dried butter and vegetables

This is a full-fledged, hearty dish that you definitely won’t leave hungry after eating. And it’s okay that there is no meat or chicken in the composition, there is such a rich vegetable composition that all the components are quite enough to make the dish not only tasty, but also nutritious.

The composition and quantity of vegetables can be changed at your discretion.

We will need:

dried boletus - 20-30 g
potatoes - 2-3 pcs
tomatoes - 1 pc.
onion - 1 pc (small head)
carrots - 1 piece (small)
green beans - 100 g
green peas - 70 g (fresh or canned)
parsley - 3 - 4 sprigs
vegetable oil - 2 tbsp. spoons
salt, pepper - to taste
bay leaf - 1 pc.

Preparation:

This soup turns out to be quite thick, and can be used as both a first and a second course.

1. Rinse the buttermilk under cold water and soak in slightly warm water. Let them sit for 30 minutes to allow them to absorb water.

2. Then drain them in a colander, pour the water into a saucepan and put it on the fire. Place the soaked boletus there and boil until tender.

3. Then strain them again, let cool and cut into slices.

4. If you use frozen green beans, they should be boiled in boiling water for 3 minutes. Then drain the water. This is necessary to remove bitterness.

If the beans are fresh, we will add them fresh.

5. Cut the onion into small cubes and fry in vegetable oil until light golden brown.

6. Grate the carrots using a Korean carrot grater and add to the onions. Simmer everything together, adding a little broth from the pan.

7. Cut the potatoes into small slices. Add it and the stewed vegetables to the pan.

8. Place green beans there too: either boiled or fresh. Cook for 15 - 20 minutes.

9. Remove the skin from the tomatoes; to do this, you need to pour boiling water over them and then place them in cold water. Cut them into cubes or small slices.

10. Add tomatoes, cauliflower and peas to the soup. Add salt and pepper to taste.

11. Cook until tender, about another 15 - 20 minutes. Before turning off, add bay leaf 3 minutes before turning off.

12. Serve sprinkled with chopped parsley.

Enjoy eating!

This soup can be prepared from fresh butter or other varieties. In this case, there is no need to soak them. They will need to be peeled, washed and cut into pieces. Pour in water and cook until all the foam is removed.

Then add potatoes and everything else on the list.

The rest of the recipe remains unchanged.

And if you cook it from frozen, first boil the potatoes for about 10 minutes, then put the mushrooms in boiling water; there is no need to defrost them. Wait until the water boils, skim off the foam. Then add all other ingredients according to the recipe.

Features and secrets of preparing delicious rich soups from dried mushrooms

Mushroom season will come very soon, which means we will prepare various dishes from this “forest meat”. After all, they can completely replace a number of food products. And although they contain significantly less protein than meat, they contain more than cabbage, or potatoes, or carrots; they contain more fat than beets; and there are almost as many carbohydrates and sugars as in the liver of animals.

And dried forest gifts contain twice as much protein as boiled eggs, more vitamin D than butter, and vitamin PP as much as liver. They contain a lot of B vitamins, and like no other product they contain a lot of microelements, including potassium, calcium, phosphorus, copper, zinc, and much more.

That is why this “forest meat” is especially useful. You can prepare a lot of delicious dishes from them, and replace meat and fish.

But today we're talking about dried mushroom soups, so let's focus on those. What are the features and secrets of their preparation?

They must be sorted before use. If there are slightly rotten or moldy specimens, then they should be thrown away without regret.
It happens that larvae hatch in them; such specimens cannot be eaten! They should also be thrown away without any regret!
The very first representatives of spring, as you know, are morels and strings. They are used to make light soups and prepare roasted soup. But not everyone knows that their decoction is poisonous and should not be eaten. You need to drain the broth if they are not only fresh, but also dried.
Mushrooms for drying cannot be washed, they only need to be thoroughly cleaned of dirt.

Before cooking, they should be doused with boiling water, then rinsed thoroughly, then filled with warm or cold water and allowed to swell
If you fill it with cold water, the swelling time will be 2 - 3 hours. And if warm, up to 30 - 40 minutes.
To keep them fresh, they can be soaked in salted milk.
they should be boiled in the same water in which they were soaked
It's better to cook them whole
After cooking, drain in a colander and then cut into pieces. And then continue cooking.
If you lightly fry them before boiling or stewing, they will be much tastier.

dried forest delicacies are better absorbed if they are crushed into powder. This powder can be added to any soups, sauces and main courses. The aroma and taste will be provided to each of them. And making the powder is quite simple, you just need to grind them in a coffee grinder.
The cooking time should be counted from the moment the water in which the mushrooms are boiled.
In order not to lose the flavor, you should not add spices, pepper and garlic to soups.
boletus and boletus, even when dried, give a rather dark color to the broth. Therefore, if you want to prepare a light broth, then boil them, then drain the broth, squeeze out the mushrooms, and add them to the finished soup.

And of course, do not forget that any mushrooms are quite difficult to digest. Therefore, despite the fact that we all love them, we shouldn’t get carried away with them, no matter how tasty the dish turns out!

Now that we have delicious and aromatic soup recipes, we know all the basic rules and secrets of their preparation, and we also know about the benefits and harms of consuming them, we will be able to cook and eat them only for our own benefit!

Bon appetit!

Dried porcini mushrooms can be purchased all year round. Compared to fresh ones, dried ones create a much richer flavor when cooked in vegetable broth. And only such an ingredient will allow you to use “mushroom dust” - a universal component for an unforgettably tasty soup.

Let's choose good mushrooms when purchasing. Their sure signs:

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

Making the perfect mushroom soup

We need simple products:

Dried porcini mushrooms - 200 grams
Mushroom infusion - 200 ml (obtained after soaking mushrooms)
Water for soup - 2.5 l
Butter - 30 grams
Sunflower oil - 50 ml
Onions - 1 pc. average size
Garlic - 2-3 cloves
Premium wheat flour - 3 tbsp. spoons
Cream (18-20% fat) - 125 ml
Salt – 1 teaspoon
Ground black pepper - 2-3 pinches
A sprig of parsley or thyme - for garnish when serving
For the 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 No. 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 No. 2. Be sure to wash the mushrooms 2-3 times in running water, placing them in a colander. Remember, according to technology, mushrooms are not washed before drying, no matter where they are dried.

Secret No. 3. Soak the mushrooms before cooking. This will return the mushrooms' elastic texture, and the water will turn into a mushroom infusion - a valuable ingredient when cooking with dried mushrooms. In addition, soaked mushroom cooks 2 times faster (!)

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

Secret No. 4. Remove the mushrooms after soaking with a slotted spoon.

Strain the water in which the mushrooms were soaked through 2 layers of gauze (in extreme cases, a very fine sieve). Mushroom infusion is ready!

Secret No. 5. Prepare vegetable broth - the base for mushroom soup from dried mushrooms. The main tip is to char the onions. To do this, remove only the top layer of dry husk 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 place the onion cut side down and fry for 2-3 minutes:

We should get a caramelized crispy cut (without burning!)

We clean and cut the carrots and celery as usual - into large pieces of 3-4 cm.

Heat water (2.5 l) and add root vegetables, half an onion, herbs and pepper. Cook the broth over low heat, lid closed (!) - about 30 minutes.

Secret No. 6. Frying mushrooms with vegetables and flour before sending them to the broth in a mixture of oils - butter and vegetable. Cut the onion into small cubes. Heat 2 tbsp vegetable oil and butter in a frying pan. spoons and 50 grams (cut into pieces). All the oil should dissolve.

First, fry the onion for 2-3 minutes until translucent.

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

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

Add flour to the roast, which will thicken our soup. Fry, stir so that there are no lumps for 2 minutes and remove from heat.

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

Secret No. 7. First, let's mix a little broth with the roast, and add this mixture to the pan. We take 2 ladles of broth and put them in a frying pan.

Mix thoroughly and only then pour this mass into a pan with broth. Cook until boiling.

Secret No. 8. It's time to add mushroom infusion to the soup - 1 glass per our pan (3 l). As soon as the soup boils, turn the heat down to low and cover with a lid (!). The soup will simmer, covered, for about 30 minutes.

Secret No. 9. When to salt dried porcini mushroom soup:

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 No. 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 will make our soup amazingly tasty.

How to prepare mushroom dust

We bought the right mushrooms, not overdried, 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 place in a preheated oven. The mushrooms will become very dry and will easily crumble into dust if you rub them between your palms.

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

Apart from Australia, you can find porcini mushrooms in the forest on all continents. There is especially a lot of it in Russia. In terms of its taste and beneficial properties, it is not inferior to meat. Since the mushroom belongs to the sponge family, nutritionists do not recommend keeping other foods near it.

When fresh, it is stored for two to three days, and for the winter the mushrooms are frozen or dried. The drying process is carried out in a well-ventilated area; it is recommended to store it in paper bags or boxes.

Porcini mushrooms contain many useful substances that help with thyroid disease, and are also auxiliary for the prevention of cancer. These mushrooms are quite high in calories, so 100 grams of the product contain 286 kcal.

To prepare a delicious soup, put the mushrooms in a bowl, pour cold water into it and keep it like that all night. If there is no time for soaking, then before preparing soup or another dish from them, they are dipped in a bowl of boiling water for half an hour.

Classic recipe

A pot of water is placed on the stove and brought to a boil. Pre-soaked mushrooms must be cut and thrown into boiling water.

Then reduce the heat and cook them for another hour.

During this time, the onion is cut into small cubes; it is also better to cut the carrots by hand into thin strips.

Sunflower oil is poured into the frying pan and chopped onions are placed.

You need to fry the onion lightly. As soon as it becomes transparent, chopped carrots are placed there.

Everything is fried for three minutes, then add flour and fry until golden brown.

To prevent lumps from forming, add two to three tablespoons of broth to the fried vegetables, then peppercorns and bay leaves. If desired, you can add sour cream there.

As soon as the mushrooms are cooked, put finely chopped potatoes into the pan and cook everything together for another twenty minutes.

After the specified time, fried vegetables are placed in the pan. Everything should be salted and peppered and the soup will remain for another ten to fifteen minutes.

The soup is served with sour cream and herbs.

Mushroom soup with cheese

This recipe uses cream cheese. It's best to use high-quality cream cheese that's a little richer so it melts better and combines with the other ingredients.

Dried porcini mushrooms - one hundred grams;
Potatoes - half a kilo;
Onions - two heads;
Carrots - one tuber;
Processed cheese - two packs;
Butter - thirty grams;
Salt, pepper - to taste;
Bay leaf - two leaves;
Peppercorns.

It takes 1 hour to prepare. The calorie content of the dish is 1246 kcal.

So, how to cook mushroom soup from dried porcini mushrooms with cheese? Mushrooms soaked in the evening should be boiled in water for another twenty minutes. During this time, the onions and carrots are finely cut into cubes and fried in butter. The oil should take on a slightly carrot color.

Twenty minutes later, after the mushrooms are cooked, finely diced potatoes are added. You need to cook everything together for another fifteen minutes and add the fried onions and carrots.

After this, after fifteen minutes, processed cheese is added to the soup. First, cut them into small pieces, and after throwing them into the pan, you need to stir them constantly so that they disperse well.

Add salt and pepper to the soup at the end; bay leaves and peppercorns are also added at this time.

The soup turns out the color of baked milk, with a rich mushroom aroma.

Dietary first course with chicken

Everyone knows that any mushrooms are ideal for chicken meat. And royal white mushrooms are perfect for chicken soup. To make the soup dietary, you should choose a lean carcass; chicken is better.

What is needed to prepare this dish?

One kilogram of chicken;
Potatoes - 300 grams;
Dried porcini mushrooms - 70 grams;
Onion;
Carrot;
Sunflower oil - twenty grams;
Salt, pepper, to taste;
Bay leaf;
Seasonings, herbs, to taste.

It takes approximately an hour to cook, and the calorie content is 2110 kcal.

Let's look at how to cook dietary soup from dried porcini mushrooms with chicken in more detail. Place the chicken in a saucepan, pour water so that it just covers the carcass and put it on the fire. As soon as the water boils, skim off the foam and cook it for another twenty minutes over low heat. The broth is then strained, the chicken is cut into pieces and returned to a clean pan with the broth. The pan with the chicken meat is put back on the fire, everything needs to be lightly salted and cooked for another ten minutes.

The potatoes need to be cut into cubes and added to the pan with the chicken. During this time, the onion should be finely chopped, the carrots cut into strips or grated on a coarse grater. Fry everything in vegetable oil.

As soon as the onions and carrots are fried, finely chopped mushrooms, pre-soaked overnight, are added. Everything is sautéed for another twenty minutes, and you must not forget to add salt and pepper to the vegetables and mushrooms.

Then the contents of the frying pan should be added to the chicken soup, add a bay leaf, cook for another five minutes and turn off the heat. The soup is served with herbs and seasonings.

Prepare rice, this is a delicious dish that children especially like.

For breakfast, cook a steamed omelet - it's healthy. .

Vermicelli soup

This is a fairly simple recipe, but thanks to the taste of the mushrooms, the soup turns out aromatic and rich. Since the recipe uses vermicelli, you need to remember that it must be made from durum flour, otherwise the vermicelli will boil too much.

As an alternative, Italian spaghetti, finely chopped into strips, is often used.

It includes the following products:

Dry porcini mushrooms - 100 grams;
Potatoes - 500 grams;
Onion - 1 head;
Spaghetti or vermicelli - 100 grams;
Water - 2 liters;
Sunflower oil - 2 tablespoons;
Butter - 3 tablespoons;
Garlic clove;
Bay leaf, allspice, peppercorns - to taste.

It takes approximately an hour and ten minutes to prepare, and the calorie content is only 1450 kcal.

Now let's talk in detail about how to prepare vermicelli soup from porcini mushrooms. Dried mushrooms should first be soaked overnight in water at room temperature.

Softened mushrooms are easily cut and lightly fried in a mixture of sunflower and butter.

Then they are poured with boiling water and cooked for another hour. Twenty minutes before readiness, whole potatoes are placed in the pan, which, of course, must be peeled and washed.

Onions and carrots are finely chopped and fried in the same mixture of sunflower and butter. The potatoes that have been boiled with mushrooms are removed from the pan and properly mashed with a fork or masher.

Then the onions, carrots and the rest of the finely chopped potatoes are placed in the pan with the mushrooms. Add vermicelli or pre-broken spaghetti. Everything is cooked for another ten minutes, then crumpled potatoes, bay leaves, allspice and peppercorns are added.

Dried porcini mushroom soup with noodles just needs to be seasoned with salt and pepper. Two minutes before readiness, add a finely chopped clove of garlic.

Before preparing dishes from dried porcini mushrooms, it would be nice to know some of their features and properties.

Mushrooms perfectly absorb all the positive and negative substances that exist in the external environment where they grow. Therefore, it is impossible to collect them in contaminated areas and where there are industrial enterprises. Old mushrooms should also not be used;
Children under fourteen years of age should not be fed mushroom dishes. The fact is that dried and raw mushrooms contain chitin. This is a substance that prevents gastric fermentation. You should also not feed mushrooms to people with a weak stomach, since proteins are difficult to digest;
We must remember that before offering people a soup or other dish made from dried porcini mushrooms, you must ask whether they are allergic to them. For many people, it is even life-threatening to try food made from dried or fresh mushrooms.

Since porcini mushrooms have properties to prevent many diseases, including cancer, if there are no contraindications, doctors recommend grinding them in a coffee grinder, or finely cutting them, and then sprinkling them on any food.

Nutritionists advise eating dried mushrooms because the proteins they contain are absorbed much faster and better than in fresh mushrooms, by almost 80%.

Nature has given us a unique product - mushrooms. You can make mushroom soup from these wonderful gifts of the forest from dried mushrooms, fry them with potatoes, stew them in sour cream, and every time you will get a consistently delicious and sophisticated dish.
Preparing dried mushrooms for soup and other dishes is not difficult. The prepared harvest is laid out on parchment paper and sent to the oven, heated to 60-80 degrees C. It is advisable to turn on the ventilation or open the door slightly.

You can prepare dried mushrooms in a more traditional way. Having thoroughly cleared them of debris, they are cut into plates and strung on a harsh thread. Then they hang it in a dry, well-ventilated place; a closet or attic is ideal.

Rules for preparing broths from dried mushrooms

Making broth from dried mushrooms is a little more difficult than making broth from meat or vegetables. It should be borne in mind that it tastes more rich, so you shouldn’t overwhelm it with spices.
A delicious broth will be obtained with the addition of mushroom powder; for this, dried forest products must be ground in a coffee grinder and used as a seasoning. This ingredient can be added to almost any recipe, both meat and vegetable.

Mushroom broth most often turns out dark, this is a feature of some species, such as boletus and boletus. If you need to get a clear soup, boil the mushrooms until tender, drain the water, squeeze and add to the vegetables when ready.

There are quite a few options for broths with dried mushrooms. There are simple seasoning soups, you can cook puree soup from dried mushrooms, or prepare an exotic Chinese soup with shiitake and noodles. Choose any option, make yourself and your loved ones happy.

Simple mushroom soup

Soup from dried mushrooms with potatoes is very simple and quite quick to prepare; even an inexperienced housewife can handle it. The ingredients are for 2 liters of water.

Ingredients

Raw potatoes – 150-200 g;
Carrots – 80-100 g;
Dried white mushrooms – 20-30 g;
White onions – 50-60 g;
Salt, bay leaves, black peppercorns.

How to make dried mushroom soup with potatoes

Before cooking, mushrooms must be soaked for at least 2 hours, then squeeze them out and cut into pieces;
Place mushrooms in a saucepan with water and simmer for 30 minutes;
Peel potatoes, carrots and onions and cut into cubes;
If desired, onions and carrots can be pre-simmered in vegetable oil;
Add potatoes to the mushrooms, then onions and carrots; how long to cook depends on the type of potato;
When the soup is almost ready, salt it and add spices;
Serve hot with fresh herbs.

Mushroom noodle soup

Pasta soup can be cooked not only with chicken broth. If you are fasting, then you will definitely need a recipe for dried mushroom soup with noodles. The layout is designed for 2 liters of mushroom broth.

Ingredients:

Dried champignons – 30 g;
White onion – 1 pc.;
Small carrots – 1 pc.;
Homemade noodles – 100-130 g;
Bay leaves, salt, ground pepper and peas;
Refined vegetable oil for frying.

Preparation:

Soak dried mushrooms in boiling water for 30 minutes;
While the champignons are soaking, boil the noodles in salted water and drain them in a colander;
Peel carrots and white onions;
Finely chop the onion and grate the carrots on a medium grater;
Fry onions and carrots in vegetable oil;
Place the pan with the soaked champignons on the stove and cook them for 30 minutes, then put the fried vegetables into the broth, add salt and seasonings;
Pour into bowls and top each serving of cooked noodles.

Diet chicken and porcini mushroom soup

Chicken soup with dried mushrooms is not only tasty, but also dietary. It turns out to be low in calories, but thanks to the meat and porcini mushrooms, it is very filling.

Ingredients for 2 servings:

Chicken breast fillet – 150-200 g;
Dried porcini mushrooms – 15-20 g;
Small carrots – 1 pc.;
Parsley root – 30 g;
Salt, herbs.

Preparation:

Boil the porcini mushrooms for 30-40 minutes, then drain the broth, dry them and chop them;
Cut the chicken fillet into small pieces and fill them with 1.5 liters of cold water, place on the stove;
When the broth boils, add porcini mushrooms and cook for 15 minutes;
Add peeled and chopped carrot and parsley roots to the broth, cook for another 10 minutes, add salt at the end.
Serve sprinkled with herbs.

Sunki Singapore

You can prepare a delicious dish from boletus mushrooms - dried mushroom soup with rice; it belongs to the Armenian national cuisine. If desired, season the finished dish with sour cream.

Ingredients:

Dried boletus mushrooms – 10-15 g;
Ghee butter – 1 tbsp. l.;
White onion – 1 small onion;
White rice, long grain parboiled - 2 tbsp. l.;
Salt pepper;
Green cilantro and sour cream for serving.

Preparation:

Soak the boletus mushrooms in milk or water for several hours;
Cut the soaked boletus into slices and place in boiling water;
Add rice after the mushrooms;
Peel the onion, finely chop and saute it in melted butter, then add to the broth;
Cook until the rice is ready, serve, season the sunki apur with sour cream or cream and sprinkle with cilantro.

Chowder with meat and dried chanterelles

A very satisfying lunch is made from dried mushroom soup with meat. The recipe calls for pork, but you can easily replace it with other meat.

Ingredients:

Pork pulp – 300-400 g;
Dried chanterelles – 25 g;
Rolled oatmeal - 2-3 tbsp. l.;
Salt, bay leaves, freshly ground pepper.

Preparation:

Soak the chanterelles in boiling water for 30-40 minutes;
Cut the meat into small pieces, pour in 2 liters of cold water, skim off the foam when it boils;
Add the soaked chanterelles to the pork and cook for half an hour;
At the end of cooking, pour oatmeal into the broth, add salt, add seasonings and let it brew for 10 minutes;
Serve the stew by sprinkling it with chopped green onions.

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Barley soup with dry mushrooms in a slow cooker

The multicooker is a wonderful invention; it not only helps housewives, but also helps preserve the original taste of food. You can make a soup of dried mushrooms with barley in it; it will turn out very satisfying, despite the lack of meat.

Ingredients:

Dried mushrooms – 35-45 g;
Pearl barley – 30-40 g;
Fresh potatoes – 200 g;
Carrots – 1 pc.;
White onion – 1 pc.;
Refined vegetable oil – 2 tbsp;
Salt and pepper.

Preparation:

Before cooking, pearl barley must be washed well, then soaked in boiling water for 30 minutes;
Soak mushrooms in boiling water for half an hour;
Peel and chop onions, carrots and potatoes;
Pour oil into the multicooker bowl, add onions and carrots, cook in the “fry” mode for 10 minutes, add potatoes at the end;
Drain the water from the pearl barley and add it to the vegetables;
Place the mushrooms in a sieve, rinse with running water; if they are large, they need to be chopped. Place in the multicooker bowl with the rest of the ingredients;
Fill with boiled water, turn on the “Extinguishing” mode, leave for an hour;
Season the finished dish with sour cream and herbs.

Miso shiitake soup

Japanese noodle soup made from dried shiitake mushrooms will add variety to your diet. It is no more difficult to prepare than most more familiar dishes. All the ingredients for this soup are readily available in the Asian food sections of major supermarkets.

Ingredients:

Dried shiitake – 40-50 g;
Rice noodles – 120-150 g;
Green and red bell peppers – 1 pc. everyone;
Carrots – 1 pc.;
Dried ginger – 6-8 g;
Soy sauce – 80-100 ml;
Miso paste – 80-100 g;
Refined vegetable oil – 30 g;
Broth – 3 l.

Preparation:

Soak the shiitake in cold water for several hours;
Cut carrots and peppers into cubes;
Chop the soaked shiitakes and fry in a thick-bottomed pan;
Pour broth over them and cook for 30 minutes;
After half an hour, add carrots and pepper to the shiitake, cook for 10 minutes;
Add soy sauce, miso paste and ginger, bring to a boil and remove from heat;
Separately, prepare the rice noodles, boil or steam them with boiling water as indicated on the package, drain them in a sieve, and then add them to the finished soup;

Dried mushrooms must be soaked before cooking.

There are several soaking options:

In cold water - for at least 2 hours;
In hot water for half an hour;
In milk, to give a milder taste;
Boil for 20 minutes and drain the water.

Mushrooms, especially dried ones, absorb salt and seasoning aromas very strongly. In order not to change their original taste, you should add pepper, bay leaves and salt at the very end of cooking.

Dried mushrooms should be stored in a paper or canvas bag in a dry place. They should remain elastic, but without mold. If they are damp, dry them in the oven.
Prepare dishes from these wonderful gifts of nature, delight yourself and your loved ones!

Mushrooms have exceptional taste and aromatic qualities, which are especially pronounced not in fresh, but in dried form. The magical aroma is perfectly revealed in rich and strong soups. Any edible mushrooms are suitable for cooking, for example, boletuses, boletuses or chanterelles, but it is advisable that they still include at least a couple of dried porcini mushrooms. After all, it is the porcini mushroom that is the undisputed leader both in terms of taste and richness of aroma. Adding it even in small quantities gives the soup a special, very thick and viscous mushroom aroma, and if you cook only from white mushrooms, then this is a recognized culinary classic.

Classic mushroom soup made from dried white mushrooms is very easy to prepare. The only thing you definitely need to take care of in advance is to rinse and soak the dried mushrooms in water. Some housewives pour boiling water over them and leave them 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, making sure to cover the container with the mushrooms with a lid. This way they will reveal their taste and aroma as fully as possible. By the way, never throw away the water in which the porcini mushrooms were soaked! Be sure to use it as a base for broth to make the soup rich.

In the best traditions of Russian cuisine, only onions, carrots and potatoes are added to dried white mushroom soup. These vegetables are more than enough to create a dish with a distinct taste and strong mushroom aroma. Sometimes the base recipe includes some noodles, preferably homemade, to thicken the soup and make it more filling. Of the spices, only pepper and bay leaf are added so as not to interrupt the taste of the mushrooms; if desired, you can add a little fresh or dried dill. It is best to serve hot soup with sour cream, always thick and non-acidic, preferably homemade.

Ingredients

dried white mushrooms 15 g
potatoes 2-3 pcs.
onions 1 pc.
carrots 0.5 pcs.
vegetable oil 2 tbsp. l.
water 700 ml
salt 1 tsp. without top
bay leaf 1 pc.
mixture of ground peppers 1 chips.
dill 10 g

How to make mushroom soup from dried porcini mushrooms

We wash the dried mushrooms under a strong stream of cold water. Be sure to thoroughly wash every item! Regardless of whether the mushrooms are whole or sliced, there should be no sand or other contaminants left on their surface. If you rinse it poorly, the grains of sand will grit unpleasantly on your teeth and you will completely ruin the dish. If you use not only porcini mushrooms, but a mixture of dried mushrooms, their quantity can be doubled.
Pour the washed mushrooms with cold water - 1 glass is enough for the liquid to completely cover them. Let it sit overnight in the refrigerator, covering the container with a lid. After 6-8 hours, the dried mushrooms will swell well and increase in size, and the water with which they were soaked will darken and become very aromatic.
In a saucepan or thick-bottomed saucepan, heat the vegetable oil and sauté the diced onion in it. By the way, you can fry it in butter, the main thing is to make sure it doesn’t burn.
As soon as the onion becomes soft, put the carrots, peeled and chopped on a coarse grater, into the saucepan. Continue frying 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 cheesecloth or drain it 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 place the saucepan on low heat, cover with a lid and cook for 30 minutes from the moment of boiling.
Peel the potatoes and cut them into small cubes, add them to the mushroom soup and cook until fully cooked - 10-15 minutes. You can use the amount of potatoes at your discretion depending on how thick the soup you like.
If you add noodles, now is the time to add them to the pan and cook until done. The basic recipe for mushroom soup does not require any additives, so we will only add spices: bay leaf, a little ground pepper and finely chopped dill (fresh or dried will do).
Boil for literally 1 minute and remove the saucepan from the heat. Let the finished dish sit for 5-10 minutes under the lid.
Pour the mushroom soup into portioned bowls and serve hot.

The dish turns out very aromatic and tasty. Depending on what kind of dried mushrooms were used for preparation, the soup may turn out to be more or less saturated in color. Before serving, you can flavor it with a spoon of sour cream or sprinkle with finely chopped dill.

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