Dried porcini mushroom soup in chicken broth, step-by-step recipe with photos. Secrets of making mushroom soup from harvested dried mushrooms Chicken soup from dried mushrooms

1. chicken – ½ carcass
2. dried mushrooms – 30 pcs.
3. potatoes – 5 pcs (medium)
4. celery root – 100 g
5. carrots – 1 piece (medium)
6. butter – 2 tbsp
7. parsley
8. Bay leaf
9. allspice corns

How does mushroom soup differ from regular soup? First of all, the smell! I would say: mushroom aroma. And secondly, these are wild mushrooms. These are not just any mushrooms or “cloned” champignons. The taste is wonderful. Regular champignons are suitable for, but not in soup.

We buy dried mushrooms and soak them in cold water for 1.5-2 hours.

Wash the chicken and cut it into portions. Pour 2 liters of cold water over the chicken. Let it boil and cook until the chicken is half cooked over low heat, remembering to constantly skim the foam from the broth. The chicken broth for the soup should be clear.

Drain the mushrooms and rinse them several times in running water. Then cut the mushrooms into small slices.

Finely adjust the onion and place it in a frying pan in butter.

Cut carrots and celery into strips. Pre-clean the celery by cutting off the top layer.

When the onion is slightly fried, add carrots and celery to it. Stew all the vegetables together.

When the chicken is cooked until half cooked, add to the broth: mushrooms, stewed vegetables, diced potatoes.

Salt the soup, add bay leaf and sweet peas. Cook over low heat until the chicken is completely cooked for another 20-30 minutes.

When removed from the heat, the soup with chicken and mushrooms must steep for about 30 minutes.

Mushroom soup is a frequent treat on the Russian table. Of course, in the summer every good housewife makes preparations from healthy and tasty mushrooms. Often, mushroom soup in winter is a delicious reminder of the fragrant summer. But many housewives admit that dried mushrooms make soup much richer and richer. That is why, even in summer, dried mushrooms are not used for mushroom soup. If you prepare this soup correctly, you can literally amaze your guests with your culinary masterpiece. In addition, mushroom soup is not only an incredibly tasty dish, its preparation does not take much time and effort.

Classic mushroom soup recipe

Each housewife has her own recipe for a unique mushroom soup. However, there is a traditional dish that has a classic recipe. Subsequently, it can be changed, depending on taste and preferences.

1. Porcini mushrooms make a light soup. But for mushroom soup, boletuses and boletuses are most often used - they give a good fat and a dark, rich color.
2. A good handful of mushrooms should be thoroughly washed and soaked in boiling water for 1.5-2 hours. This will make the mushrooms soft and pliable.
3. At this time you need to prepare the vegetables. Chop the onion, grate a large carrot, finely chop half a frozen bell pepper (you can do without it). Pour vegetable oil into a frying pan and fry the vegetables in it over low heat. Instead of vegetable oil, you can use butter - it will give the soup a more subtle taste and mild aroma. Fry the vegetables until golden brown and soft.
4. Prepare the potatoes in advance. 2-3 medium-sized potatoes need to be peeled and cut into 1-1.5 cm cubes.
5. Mushrooms need to be removed from the water and cut into small pieces. You should not grind the mushroom too much - it should be felt on your teeth, and not turn into porridge.
6. It's time to put a pot of water on the fire. If you have meat broth ready, use it. The soup will be more rich and satisfying. If you want to prepare dietary mushroom soup, just use water.
7. Some housewives add mushrooms to a pan with the water in which they were infused. In this case, the color of the broth will be dark. If you want to prepare a light, transparent soup, add only clean water, without using the one in which the mushrooms have settled.
8. Bring the mushrooms to a boil and reduce heat. After 30 minutes, when you feel a distinct mushroom taste and aroma, add potatoes to the broth.
9. When the potatoes are cooked, add the fried vegetables to the broth and cook for about 20 minutes.
10. Season the broth 5 minutes before it’s ready. Mandatory spices include salt, peppercorns or ground pepper. To taste, you can add basil, sage, suneli hops. Be careful with bay leaves—too much will overpower the flavor of the mushrooms. In general, mushroom soup should be seasoned with caution. If the mushrooms are good, such a dish does not require anything other than pepper and salt.

You can serve mushroom soup with herbs - dill, green onions, parsley, cilantro. In addition, you need to put a spoonful of sour cream, kefir or yogurt on each plate. The fermented milk product gives mushroom soup a special deep taste.

If you like thicker soups, add a handful of thin noodles or a little separately cooked barley to the broth five minutes before readiness. You can add thickness to the soup using wheat flour. Add a couple of spoonfuls to the pan with the vegetables to make the soup a little cloudy and creamy.

This is a recipe for dietary mushroom soup that will appeal not only to you, but also to your children. To prepare it you will need chicken or parts thereof. Don't use chicken breasts - they are very lean and won't add enough flavor to the broth.

Cover the chicken with water and bring to a boil. If you want to get a dietary dish, drain the first water and cook the broth in the second water. Separately, boil the porcini mushrooms in a small bowl until tender. In a frying pan, fry finely grated carrots and chopped onions. Remove the chicken and cut it into small pieces. After this, return the pieces back to the broth, add chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes so that all ingredients are saturated with each other. Add salt and pepper to the soup. The dish turned out to be so light that it can be offered to a sick person without fear. At the same time, the soup turns out to be quite satisfying due to the large amount of protein contained in meat and mushrooms.

Mushroom solyanka

We will prepare Solyanka from champignons or porcini mushrooms. They need to be washed and put in a pan. Pour water over the mushrooms and let them boil. For flavor, add a whole onion to the pan. Separately, fry the onion and tomato paste in a frying pan. When the mushrooms are cooked, drain the water and cut the mushrooms into small pieces. In a pan with pre-prepared meat broth you need to put mushrooms, tomato onions, finely chopped pickled cucumbers without skin, and small capers. Cook all ingredients for about 30 minutes until thoroughly soaked. Don't forget to season the solyanka with salt, pepper and bay leaf. When serving, the soup is garnished with parsley, a slice of lemon, a couple of olives and a spoonful of sour cream are added to each bowl.

Lenten mushroom soup with beans

This soup is good to eat during fasting. Beans and mushrooms have a lot of protein, so these products can easily replace meat. To prepare this dish, you need to soak the beans overnight in advance, and boil them in the morning until tender. In a thick-bottomed saucepan, fry finely chopped onion, grated carrots and thin slices of celery. When the vegetables become soft, add dried mushrooms. After 10-20 minutes, pour water into the pan and leave to cook for about an hour. Then add potatoes to the soup. When the potatoes are cooked, add the prepared beans, salt and spices. Garnish the soup with finely chopped dill.

In a small cauldron or thick-bottomed pan, fry finely chopped pieces of pork (about 300 grams). You can use other meat, but then the soup will not be as satisfying and rich. Add chopped onions and just a little carrots to the meat. Pour water over the fried meat and vegetables and let it boil. After boiling, remove the foam from the broth. Cook the broth for about two hours until the meat becomes very soft. Soak the chanterelles in boiling water a couple of hours in advance. Drain the mushrooms in a colander and chop them. When the meat is ready, add mushrooms to the cauldron. Cook them until fully cooked. Five minutes before the end of cooking, season the soup with spices, add a little melted cheese and a handful of oatmeal. Mushroom stew with meat turns out incredibly appetizing and aromatic. Oatmeal gives the soup thickness, and melted cheese has a special languid aroma.

Pea soup with champignons

Fry pieces of meat in a frying pan, add chopped onions and grated carrots. For beauty, you can add grated tomato. Transfer the contents of the pan to a saucepan of boiling water. Add peas to the boiling broth, and when they are half ready, add the chopped and washed dried champignons. 15 minutes before cooking, you can add potatoes - if desired. Season the soup with bay leaf, salt and ground black pepper. This hearty and tasty dish will decorate any table.

Mushroom soup with eggs

Mushroom soups are a real treasure trove of Russian cuisine. Recipes can be changed by adding cereals, pasta, different vegetables and spices. One thing that remains constant is the deep flavor of the rich mushroom broth. Make dried mushroom soup to add variety to your winter diet!

Video: how to soak dry mushrooms for mushroom soup

Soup from dried porcini mushrooms turns out to be nourishing, tasty and incredibly aromatic, easy to prepare at home and liked by everyone without exception: both adults and children.

To make a delicacy with your own hands, you don’t need any special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients - and in half an hour the delicious dish will be ready. To prepare, you will need the simplest ingredients: onions, carrots, noodles, potatoes; if desired, you can use melted cream cheese and chicken broth.

Calorie content of soup

Porcini mushrooms can be classified as dietary products: their calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.

Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per serving: if you use only onions, carrots, a little oil for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese - more.

However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to watch their figure.

Porcini mushroom soup with melted cheese

Ingredients

Servings: 6

• dry porcini mushrooms 50 g
• water 1.5 l
• potato 500 g
• bulb onions 2 pcs
• carrot 2 pcs
• processed cheese 230 g
• butter 30 g
• salt 5 g
• black pepper to taste

Per serving

Calories: 55 kcal

Proteins: 1.6 g

Fats: 4.1 g

Carbohydrates: 3.3 g

50 min. Video recipe Print

Soak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.

Peel the potatoes, cut into small pieces and add to the mushroom broth. Continue cooking for another 15 minutes.

Cut the onions and carrots into small cubes and fry in butter until soft. Transfer to the soup pot and cook for 5-7 minutes. Do not let the vegetables get a golden brown crust, this will spoil the taste of the finished dish!

Cut the processed cheese into arbitrary pieces, add to the soup and cook, stirring constantly, until the cheeses are completely dissolved. This will take approximately 2-3 minutes.

Season the mushroom soup with salt, add black pepper if desired, and serve.

Dried porcini mushroom soup with noodles

Ingredients (for 5 servings):

• dried porcini mushrooms – 30 g;
• water – 1.5 l.;
• onion – 100 g;
• carrots – 125 g;
• noodles – 125 g;
• butter – 30 g;
• salt – 5 g;
• bay leaf – 1 pc.;
• fresh parsley - 3-4 sprigs.

How to cook:

1. Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
2. Add noodles and continue cooking for another 5 minutes.
3. While the noodles are cooking, cut the onion into cubes and grate the carrots on a fine grater. Heat the butter in a frying pan, add the vegetables and fry for 5-7 minutes, stirring occasionally. To make a vegetarian version, you can use vegetable oil.
4. Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
5. Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.

Video cooking

Chicken soup with dried porcini mushrooms

Ingredients (for 8 servings):

• chicken meat: wings, legs, thighs, necks – 400 g;
• water – 2.5 l;
• dry porcini mushrooms – 100 g;
• potatoes – 300 g;
• carrots – 2 pcs.;
• onions – 2 heads;
• butter – 45 g;
• small vermicelli – 75 g;
• salt – 10 g;
• black pepper – ½ tsp, optional.

Preparation:

1. Place the chicken meat in a saucepan, add 1 onion and 1 carrot, add one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth.
2. Wash the porcini mushrooms, add 1.5 liters of cold water and leave for 2-3 hours. Then strain the liquid and chop the mushrooms randomly. Combine mushrooms and mushroom water with chicken broth. Place on the fire and simmer, covered, for 20 minutes at a low simmer.
3. Add chopped potatoes and continue cooking for 15 minutes.
4. Cut the carrots and onions into cubes, fry in butter until soft, then add to the soup.
5. Place small noodles in the broth, stir and continue cooking together for another 7 minutes, and then remove from the heat.

The aromatic chicken soup with mushrooms is ready, you can start tasting!

I don't make mushroom soup very often, and that's because my kids don't have a love for it. But there are days when my restlessness is at my grandmother’s and I can treat myself to my favorite soup. I present to you, dried white mushroom soup in chicken broth.

It’s not for nothing that porcini mushrooms are considered noble, I would even say kings in the mushroom hierarchy, they are incredibly tasty. Fresh or dried, it doesn’t matter, for me this is the most delicious mushroom. Although they say that there is such a mushroom as a truffle, it is terribly expensive, but I have never even seen it, to my great regret.

To prepare you will need:

Since mushroom soup mainly requires bones, we cut the back of the chicken. I think this is the richest part for making soup. We wash the backs of the chicken and send them to boil in cold water. We remove the foam.

Pour boiling water over dried porcini mushrooms. Let them stand in boiling water for a few minutes, then cut them into small cubes.
Send it to cook with chicken bones. Cook for about 40 minutes. Add salt, pepper and spices to taste.

Peel the potatoes and cut them into small random pieces. Place into boiling broth.

We wash the millet in several waters and add it to the soup.

Peel the onion and cut into arbitrary cubes. Three carrots on a coarse grater.

Fry the onion in vegetable oil until golden brown. After 5 minutes of frying, add grated carrots. We overcook everything and add it to the broth.

Cook the soup for another 5-7 minutes.

Dried porcini mushroom soup with chicken broth ready. Enjoy the taste. Bon appetit.