Secrets of making mushroom soup from prepared dried mushrooms. Dried mushroom soup Mushroom soup made from ground dried mushrooms

The easiest way to preserve mushrooms from summer or autumn is to simply dry them. When dried, they retain all trace elements, nutrients, and most importantly, aroma.

It is because of the aroma that it is better to cook soups from dried rather than fresh fruits.

It is advisable that every housewife have at least a couple of bunches of dried mushrooms in her kitchen. Store them in a paper bag or cardboard box in a dry place.

You can keep the dried fruits whole or make mushroom powder and grind them in a blender. Soup made from mushroom powder reveals a richer flavor and is easier for the body to digest.

Many types of edible mushrooms are suitable for soup - boletus, chanterelle, boletus, but white mushrooms are considered the undisputed favorites. Soups made from dried mushrooms can be cooked with the addition of fresh or pickled ones; very often sour cream is added to the finished dish. Of the spices, they mainly add only pepper, sometimes bay leaf, so as not to interrupt the strong mushroom aroma.

Dried mushroom soup - food preparation

Before cooking, dried mushrooms are pre-soaked in boiling water for twenty to thirty minutes or in cold water for an hour and a half. After this, they are cut into pieces or slices and added to the soup. The water in which the mushrooms were soaked is usually also used for soup. It is carefully poured into another container so that no sediment gets in or filtered through a fine sieve or cheesecloth.

Dried mushroom soup - best recipes

Dried mushroom soup

When it’s slushy or frosty outside, and you really don’t want to go to the store for groceries, a bunch of dried mushrooms saved up from the fall will help out. You can quickly prepare the most ordinary, but very tasty mushroom soup. It must be served with sour cream, it turns out even tastier. There are, however, fans who prefer mayonnaise with mushroom soup.

Ingredients: 50g dried mushrooms, 1.5 liters of water, 4 potatoes, one carrot and onion, bay leaf, peppercorns, butter for frying, a couple of tablespoons. spoons of wheat flour, salt, herbs, sour cream.

Cooking method

Wash the mushrooms and pour a glass of boiling water, let it brew for 20-25 minutes. And at this time you can put water to boil and fry.

Melt the butter, fry chopped onions and coarsely grated carrots, add flour at the end and fry for a couple of minutes.

Cut the swollen mushrooms, throw them into boiling water, add the water in which they were soaked, and cook. After 20 minutes, add the diced potatoes. After about ten minutes, add salt, sprinkle with pepper, add the roast, bay leaf and cook until the potatoes are ready. Let the soup brew, serve with sour cream, sprinkled with herbs.

Soup “Mushroom Kingdom”

A hearty soup with a rich taste is prepared from several types of mushrooms - always dried and a selection of fresh, pickled, salted, frozen. It turns out to be a friendly, assembled mushroom family.

Ingredients: 2 liters of water, 30g of dried mushrooms (better), 300g of different types of mushrooms, one carrot and onion, 5 potatoes, a couple of bay leaves, herbs, salt, pepper - 250ml, vegetable and butter.

Cooking method

Pour boiling water over dried mushrooms and leave for 20 minutes. Chop the onion, grate the carrots and fry them together in a mixture of butter and vegetable oil, add sour cream at the end and simmer for a couple of minutes.

Put the water to boil, as soon as it boils, put the cut potatoes and soaked mushrooms into it, add the water in which the mushrooms were soaked, and let them boil together for 15 minutes.

At this time, cut into slices any mushrooms you can find in the house - pickled, salted, fresh and put in the soup, add fried mushrooms with sour cream, pepper, bay leaf, salt, add herbs and let simmer for three to four minutes.

Creamy dried mushroom soup

The combination of dried and fresh mushrooms with the addition of cream gives the soup an amazing natural creamy mushroom taste, without any flavorings or additives. The soup can be served with toasted or toasted croutons, brushed with garlic.

Ingredients: 1.5 liters of milk (2.5%), a glass of cream (10-11%), 300g fresh mushrooms (), 200g dried (white), 100g butter, salt, 3 onions, 3 tbsp. spoons of wheat flour, ground pepper: black – ½ tsp. and 1 tsp. red (not hot).

Cooking method

Wash dried mushrooms and add a glass of boiling water. Cut fresh mushrooms into thin slices.

Chop the onion and fry in half a portion of oil until golden brown. Add the second half of the oil, fresh and soaked mushrooms, cut into pieces and fry this mass for about 10-15 minutes. It is better to fry immediately in a pan, because... Liquid will then be poured in there.

Then add flour, fry it in oil for a couple of minutes and alternately pour first the water in which the mushrooms were soaked, then milk and cream. The mixture must be stirred to avoid the appearance of lumps. You can even use a whisk as an assistant. Cover the container with a lid. When the mixture boils, turn the heat to very low and simmer the soup for 20 minutes.

Mushroom soup made from dried chopped mushrooms

What could be simpler than steamed turnips? That's right, our mushroom powder soup. To do this, dried mushrooms need to be ground in a blender to the desired state. It cooks in a matter of minutes, and the pleasant mushroom aroma from the kitchen, evenly distributed throughout the apartment, signals to the household that a delicious dinner will soon be ready.

Ingredients: 2 liters of water, 200g of dried mushrooms, 1 onion and celery root, 2 carrots, vegetable oil, to taste: salt, dill seeds, dill and parsley, pepper, boiled eggs - 3 pcs., one lemon.

Cooking method

Grind the mushrooms into flour or powder.

Chop the onion and celery root, coarsely grate the carrots and fry everything in oil. Add vegetables to boiling water, add mushroom flour (powder), add all the spices and salt, cook for 15 minutes. Pour the soup into bowls, add half a chopped boiled egg, finely chopped herbs and a slice of lemon.

To soften the taste of the soup, giving it delicate notes, at the end of cooking you can add crushed processed cheese - creamy or mushroom-flavored.

If the dish is prepared with the addition of noodles or pasta, they must be heated before adding to the soup. Then they will not boil over and will give the dish a specific taste. Spread the noodles in a thin layer into a dry frying pan and cook on low heat until the color of the noodles turns light brown.

For soup, it is better to collect and dry mushrooms of medium maturity - not young, but not overripe. Then the aroma will be very rich, and the soup will acquire the pleasant tart taste of real forest mushrooms.

Autumn gives us an impressive abundance of mushrooms - porcini, honey mushrooms, chanterelles, boletus, aspen, saffron milk caps, boletus, morels and many others. You can dry them all, and then cook dried mushroom soup, which can rightfully be considered one of the most delicious and aromatic first courses. It’s simply impossible to resist this alluring, delicious smell, you must agree! Dried mushroom soup will be appreciated by people who watch their figure or adhere to a healthy diet, because this dish turns out to be dietary and very healthy.

Mushrooms are a unique product, rich in protein, which in its nutritional value is equal to meat. In addition, the gifts of the forest contain amino acids important for the human body, vitamins A, B, D, E, PP, as well as microelements such as zinc, potassium, manganese, phosphorus and sulfur. What is especially important to note is that dried mushrooms retain all the beneficial properties of fresh mushrooms, while remaining no less tasty, and in most cases even more aromatic. It is believed that dried mushroom soup is especially tasty and fragrant compared to fresh mushroom soup. We invite you to see this for yourself!

Dried mushroom soup can be prepared with water or broth (meat, vegetable or fish). Mushrooms go well with vegetables, cereals, pasta and meat, so from various combinations of these ingredients you will get countless different first courses for every taste. A special advantage of mushroom soups is that they allow you to get a rich, tasty dish without the use of meat and oil, so such soups are perfect for Lenten and vegetarian menus. Cream or melted cheese can also be added to dried mushroom soup, which gives the dish additional tenderness and a pleasant creamy taste. As for spices, they should be used in small quantities so as not to interrupt the subtle mushroom aroma. Leave the brightly flavored seasonings for other dishes - ordinary black pepper will be enough for mushroom soup.

If you purchase dried mushrooms at the store, be sure to check them. The color of the mushrooms should be slightly darker than their natural color when fresh, and there should be no mold under the cap. High-quality dried mushrooms will not break, and there will be no dust in the packaging. If the mushrooms are difficult to bend and crumble easily, then they are overdried.

Before preparing the soup, dried mushrooms need pre-processing - they should be sorted and soaked in warm water for 1-3 hours so that the mushrooms soften and regain their shape. If you are limited in time, the soaking procedure can be reduced to half an hour by pouring boiling water over the mushrooms. By the way, if the mushrooms have been dried naturally, they do not require long-term soaking, while mushrooms that have been dried in an oven or oven under high temperatures will be tougher, and therefore will take longer to soften. Do not use metal containers for soaking as they may oxidize. The water remaining after soaking the mushrooms can be used to prepare soup, if you strain it - this technique will make the soup even more flavorful. Dried mushrooms are cooked for an average of 20 to 30 minutes, but at this time there is such a delicious aroma in the kitchen that these half an hour seem like an eternity!

There is another option for pre-processing mushrooms - you can not soak them, but grind them into powder using a blender and coffee grinder, and then add them to the soup. This method will also make the dish more flavorful. After finishing cooking, it is advisable to let the soup brew under the lid for about 30 minutes so that it becomes richer in taste. Next, sprinkle with fresh herbs, season with sour cream if desired - and a delicious soup with a mind-blowing smell is ready to eat!

As you can see, everything is extremely simple, and you can prepare soup from dried mushrooms even without any special culinary skills. Well, let's get to practice!

Dried mushroom soup with chicken and buckwheat

Ingredients:
500 g chicken,
100 g dried mushrooms,
2 onions,
2 carrots,
150 g buckwheat,
5 peas of allspice,
2-3 bay leaves,
3-4 sprigs of parsley,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Soak the mushrooms for 10-15 minutes in warm water, then cut into small cubes. Place the chicken in a saucepan and pour in 2 liters of water. Add the onion and carrots cut in half. Bring to a boil, skim off the foam, add allspice and bay leaf. Simmer, covering the pan, for 25-30 minutes, until the chicken is cooked through. Finely chop the remaining onions and carrots and fry in vegetable oil for 8-10 minutes. If you want a diet version of the soup, don't fry the vegetables. Remove chicken, vegetables and spices from broth. Discard vegetables and spices, cut up the chicken, separating the meat from the bones. Place the meat in the broth, add mushrooms, buckwheat and onions with carrots. Bring to a boil, add salt and pepper to taste. Cook the soup for another 20 minutes. Let the soup brew for 20-30 minutes, covered. Sprinkle with parsley and serve.

Dried porcini mushroom soup with homemade noodles

Ingredients:
50 g dried porcini mushrooms,
50 g homemade noodles,
2 medium potatoes,
1 large onion,
1 tablespoon vegetable oil,
2 bay leaves,
2 teaspoons dried dill,
1/2 teaspoon ground black pepper,
salt to taste.

Preparation:
Pour a glass of warm water over the mushrooms and leave to swell. Heat vegetable oil in a frying pan and fry the chopped onion until golden brown. Boil 1.5 liters of water, add chopped mushrooms along with the liquid remaining from soaking. Cook for 10 minutes. Then add diced potatoes, fried onions, noodles and dried dill. Salt and pepper. Cook for about 10 minutes more. Cover the pan with a lid and let the soup simmer for half an hour.

Dried mushroom soup with barley

Ingredients:
2 potatoes,
1 onion,
1 carrot,
2 handfuls of dried mushrooms,
4-6 tablespoons of barley (depending on the desired thickness of the soup),

salt to taste.

Preparation:
Sort the pearl barley, rinse and soak for 1 hour so that it cooks faster in the future. Also soak the mushrooms for 1 hour. Boil 1.5 liters of water in a saucepan, add chopped mushrooms and pearl barley. Cover with a lid and cook over medium heat for about 30 minutes. Then add diced potatoes and onions and carrots, previously fried in vegetable oil. Next, the soup must be cooked until the pearl barley reaches the desired degree of softness.

Ingredients:
100 g dried mushrooms,
4-5 potatoes,
1 carrot,
200 ml 20% cream,
salt and spices to taste,
parsley,
croutons or croutons for serving.

Preparation:
Boil pre-soaked mushrooms in 2.5 liters of water for half an hour after boiling. Add chopped potatoes and carrots and cook until vegetables soften. Puree the soup using a blender until smooth. Pour in the cream, salt and add spices to taste. Return the pot of soup to the stove. Bring to a boil and simmer over low heat for about 5 minutes. Let the soup brew under the lid for 10-15 minutes, after which it can be served, garnished with parsley and sprinkled with croutons or croutons.

Dried boletus soup with rice

Ingredients:
100 g dried mushrooms,
50 g rice,
3-4 potatoes,
1 onion,
1-2 carrots,
vegetable oil,
salt to taste,
parsley.

Preparation:
Soak dried mushrooms in water, then strain the liquid through cheesecloth and pour into a saucepan. Add water to make 3 liters. Add finely chopped mushrooms, lightly salt, bring to a boil and cook for 10 minutes. Add rice and cook for another 10 minutes. Add diced potatoes and cook for another 10 minutes, then add chopped onions and grated carrots, fried in vegetable oil until soft. Season the soup with salt to taste, add chopped parsley and let simmer, covered, for 15-20 minutes before serving.

Ingredients:
4 potatoes,
1 onion,
1 carrot,
50 g dried chanterelles,
1-2 tablespoons vegetable oil,
1/2 bunch of dill,
salt and ground black pepper to taste.

Preparation:
Pour chanterelles with water and leave for about half an hour, then boil in 2.5 liters of water for 20-30 minutes. In a multicooker bowl, fry the onions and carrots in vegetable oil in the “Fry” mode. Add chopped mushrooms and potatoes. Pour in the water in which the mushrooms were cooked. Add salt and pepper to taste. Cook for 1 hour in “Soup” mode. Sprinkle the finished dish with chopped dill and serve.

Dried shiitake mushroom soup with carrots and melted cheese

Ingredients:
3 potatoes,
1 medium carrot
150 g dried shiitake mushrooms,
2 cloves of garlic,
50 g butter,
1-2 tablespoons of soft processed cheese,
2-3 bay leaves,
2-3 peas of allspice.

Preparation:
Soak shiitake mushrooms in water for 8-12 hours, after which the mushrooms must be washed. Melt the butter in a frying pan and fry the grated carrots until soft. At the end add finely chopped garlic. Place the chopped mushrooms in a saucepan, pour in 1.5 liters of water and bring to a boil. Add bay leaf, allspice and cook for 10 minutes. Add diced potatoes and cook for 15 minutes. When the potatoes are soft, add the fried carrots and melted cheese. Stir and bring to a boil. Boil the soup for a couple of minutes, after which it is advisable to let it brew for 3-4 hours, covered, in a warm place, so that the aroma of the shiitake is better revealed.

It is perhaps difficult to find a person who would not appreciate dried mushroom soup, because it is so tasty, appetizing and aromatic - it’s simply delicious! Cook with us and delight your loved ones!

Mushroom soup made from dried mushrooms can be found in the national cuisine of almost all nations. At the same time, many people prefer just such dishes rather than those prepared from fresh ones due to the richer mushroom taste and aroma of soups made from dried mushrooms.

At the same time, dried mushrooms retain all the healing properties of fresh ones. The only disadvantage of such soups is the longer cooking time, since pre-soaking is required.

Soups are made from dried mushrooms, as well as from fresh ones, in water, vegetable, fish, meat broth, milk, and cream is often added. Such soups turn out especially tasty if you add sour cream to the plate after cooking.

It is better to use a minimum amount of water for soaking, and then, after straining, use it when preparing soup - this way the aroma will be stronger.

Recipes for such soups can be complex or extremely simple, but the main quality of such soup is the rich mushroom aroma that is inherent in everyone. Here is a description of several of the most popular European and Asian dried mushroom soups.

How to make mushroom soup from dried mushrooms - 15 varieties

An easy to prepare soup with a classic taste.

Ingredients:

Dry mushrooms - 150 grams;
Broth -
Carrots - 1 piece;
Potatoes - 4 tubers;
Onion - 1 piece;
Pepper - a couple of pinches;
Salt - 1 teaspoon;
Pearl barley - 3 tablespoons.

Preparation:

Pre-soak the mushrooms. Slice potatoes

Chop the mushrooms. Grate the carrots on a coarse grater. Cut the onion into cubes.

Sauté onions, mushrooms and carrots in a multicooker bowl in the “Baking” mode. Then pour two liters of boiling water and lay out the potatoes, add the water in which the mushrooms were soaked, washed cereals, close the lid and cook in the “Stew” mode for two hours.

Serve with sour cream.

Preparing this delicious soup of Polish cuisine takes two and a half hours, but the direct participation of the hostess in this process will only take fifteen minutes.

Ingredients:

Dry mushrooms - 150 grams;
Broth - 1.5 liters;
Pearl barley - 150 grams;
Flour - 2 tablespoons;
Sour cream - 200 grams; ;
Pepper - to taste;
Parsley - to taste;
Salt - to taste.

Preparation:

Traditionally, the soup is prepared without adding vegetables and with pearl barley. You can use other cereals - this will not significantly affect the taste of the soup itself.

Pre-soak mushrooms and pearl barley for one hour. Then chop the mushrooms, place them in a saucepan, add broth and simmer for one hour.

In a separate bowl, mix sour cream and fried flour to prevent the formation of lumps and place in a pan with soup, add pearl barley and cook until the latter is ready.

When serving, garnish with chopped parsley. You can also serve sour cream separately and garnish with mushroom slices.

The soup has a classic taste, and the addition of buckwheat increases its nutritional value.

Ingredients:

Dry mushrooms -50 grams;
Carrots - 1 piece;
Water - 1 ½ liters;
Potatoes - 400 grams;
Onion - 1 piece;
Buckwheat - 50 grams;
Vegetable oil - 2 tablespoons;
Peppercorns - a couple of pieces;
Bay leaf - 2 leaves;
Salt - to taste.

Preparation:

Soak the mushrooms for two to three hours. Cut the potatoes.

Finely chop the mushrooms, add two liters of water and the water in which the mushrooms were soaked and cook for half an hour.

Grate the carrots on a coarse grater. Cut the onion into cubes. Sauté onions and carrots for five minutes.

After half an hour of cooking the mushrooms, put the potatoes in the pan, bring to a boil, reduce the heat and cook for ten minutes, then add the sautéed vegetables, bring to a boil and add buckwheat.

Cook over low heat for ten minutes.

Salt, add pepper and bay leaf. Cook for five minutes.

This delicious soup will take one hour to prepare. The layout is for four servings.

Ingredients:

Dry morel mushrooms - 100 grams;
Champignons - 4 pieces;
Broth - 1 liter;
Pearl barley - 150 grams;
Flour - 4 tablespoons;
Sour cream - 200 grams;
Butter - 6 tablespoons;
Shallots - 150 grams;
Madeira wine - 50 milliliters;
Garlic - 3 cloves;
Collection of Provencal herbs - 1 teaspoon;
Cumin - ½ teaspoon;
Cream 33% - 200 grams;
Pepper - to taste;
Shallot - 1 piece;
Bay leaf 2 leaves;
Green onion feathers - for decoration;
Parsley, salt - to taste.

Preparation:

Pour boiling water over dry morels and leave for an hour. Then remove and dry with a paper towel.

Chop the onion and saute with three tablespoons of butter until soft, add chopped garlic and heat for one minute. Add chopped mushrooms and fry for ten minutes.

Pour in the broth, chopped morels and cook for half an hour.

Prepare a paste from three tablespoons of butter and flour, add to the soup, pour in the wine and simmer over low heat for twenty minutes. Add herbs and bay leaf and simmer, without letting it boil, for five minutes. Then remove the bay leaf, add cream and simmer without boiling for ten minutes.

Add pepper and salt to taste.

Serve garnished with chopped parsley or green onions.

The use of milk makes this soup not only unusual, but also gives it a more delicate taste.

Ingredients:

Potatoes - 2 pieces;
Milk - 1 glass;
Dried mushrooms - 1 cup;
Wild white rice mixture - ¼ cup;
Onion - 1 piece;
Carrots - 1 piece;
Butter - 1 tablespoon;
Salt - to taste;
Pepper - to taste.

Preparation:

Soak the mushrooms in boiling water for ten minutes, squeeze and chop. Place in chopped potatoes and cook until half cooked, add chopped mushrooms, rice, continue cooking.

Prepare a fry of chopped onions, grated carrots and put it in the soup.

Pour in milk, salt, bring to a boil, reduce heat and cook until tender.

Add herbs, butter and let sit for ten minutes.

The original recipe uses dried porcini mushrooms; if they are not available in the store, you can replace them with dried porcini mushrooms.

Ingredients:

Dry mushrooms - 100 grams;
Water - 1 liter;
Carrots - pieces;
Garlic - 3 cloves;
Potatoes - 3 tubers;
Onions - 3 pieces;
Fresh chopped rosemary - 1/3 tablespoon;
Cumin - 1 teaspoon;
Sun-dried tomatoes - 100 grams;
Parmesan - 50-100 grams;
Chestnuts - 150 grams;
Dill - a bunch;
Parsley - a bunch;
Olive oil - 3 tablespoons;
Pepper - to taste;
Salt - to taste.

Preparation:

Pre-soak the mushrooms in a liter of water until soft.

Cut the potatoes.

In a thick-bottomed saucepan, sauté the onion until translucent, add the chopped potatoes and rosemary, cook for five minutes, stirring constantly, then add the chopped mushrooms, chopped garlic, add the water in which the mushrooms were soaked and cook until the potatoes are ready.

Grind the cumin in a mortar.

Bake chestnuts in the oven at 150˚C, finely chop and add to the soup along with finely chopped sun-dried tomatoes and cumin. Heat the soup for five minutes, without letting it boil, and remove from heat.

When serving, sprinkle with grated Parmesan and chopped herbs.

This simple soup will appeal to those who prefer pure mushroom taste without any extraneous flavors.

Ingredients:

Dry mushrooms -50 grams;
Carrots - 1 piece;
Water - 1 ½ liters;
Sour cream - 4 tablespoons;
Potatoes - 2 pieces;
Onion - 1 piece;
Butter - 2 tablespoons;
Bay leaf - 1 leaf;
Salt - to taste;
Parsley - to taste.

Preparation:

Soak the mushrooms for three to four hours.

Cut the potatoes.

Finely chop the mushrooms, add two liters of water and the water in which they were soaked, and cook for thirty minutes. Remove the mushrooms, and put the potatoes cut into cubes into the broth to cook.

Grate the carrots on a coarse grater. Cut the onion into cubes.

Sauté onions and carrots until golden brown, add mushrooms and simmer. Add to the broth with the potatoes and cook until tender.

When serving, sprinkle with herbs.

Serve with sour cream.

The combination of shiitake and rice noodles allows us to recommend this delicious soup to those who want to lose weight or cleanse their body of toxins.

Ingredients:

Dry mushrooms -100 grams;
Rice noodles - 100 grams;
Red bell pepper - 100 grams;
Miso paste - 1 tablespoon;
Ginger - 1 centimeter;
Soy sauce - 2 tablespoons;
Water - 1 ½ liters;
Salt - to taste;
Chopped green onions - to taste.

Preparation:

Soak the mushrooms for three to four hours, squeeze.

Separately boil the rice noodles.

Transfer the mushrooms to the pan. Boil the water in which they were soaked and pour into a saucepan. Cook for forty minutes. Then add rice noodles, sliced peppers, miso paste, soy sauce, grated ginger and bring to a boil, remove from heat.

When serving, sprinkle with chopped green onions.

The Carpathian forests have long been famous for the abundance of mushrooms, especially porcini mushrooms, so the local cuisine includes many delicious soups using mushrooms. Mushroom soup is especially tasty, and the noodles make it filling.

Ingredients:

Dry mushrooms -100 grams;
Carrots - 1 piece;
Broth - 1 ½ liters;
Onion - 1 piece;
Flour - 250 grams:
Water for noodles - 100 milliliters;
Vegetable oil - 2 tablespoons;
Bay leaf - 1 leaf;
Salt, pepper - to taste;
Parsley - to taste.

Preparation:

Soak the mushrooms for twenty minutes.

Chop the onion, grate the carrots, sauté in oil for ten minutes.

Finely chop the squeezed mushrooms, put them in a saucepan, add the sauté, add the broth and water in which the mushrooms were soaked, add salt and cook for an hour.

Prepare noodles from flour and water. Boil in a separate pan.

Add chopped herbs and boiled noodles and let it brew.

This soup was prepared in Rus' before the advent of potatoes. It was often prepared during fasting, and a little honey was added to improve the taste.

Ingredients:

Dry mushrooms -300 grams;
Turnip - 1 piece;
Onion - 1 small onion;
Water - 1 ½ liters;
Vegetable oil - 3 tablespoons;
Salt, honey, pepper - to taste;
Parsley - to taste.

Preparation:

Soak the mushrooms overnight. Remove, squeeze and cut into slices.

Peel the turnips and cut into cubes.

Place the mushrooms in a saucepan, add the water in which the mushrooms were soaked, add finely chopped onions and cook without boiling for an hour and a half.

Half an hour before the end of cooking, add diced turnips and vegetable oil.

When serving, add chopped herbs and honey.

The soup is interesting due to the combination of taste and aromas of shiitake and champignons.

Ingredients for broth:

Turkey bones -
Water - 10 glasses
Carrots - 3 pieces;
Celery stalk - 3 pieces;
Onion - 1 piece;
Celery stalk - 1 piece:
Salt, pepper - to taste.

Soup ingredients:

Prepared turkey meat - 400 grams;
Turkey broth - 6 glasses;
Vegetable oil - 2 tablespoons;
Onion - 1 piece;
Rice mixture - 1 cup;
Champignons - 200 grams;
Dry shiitake - 30 grams;
Garlic - 2 cloves
Soy sauce - 1 tablespoon;
Cream - 2 tablespoons;
Fresh thyme - to taste;
Garlic - a couple of cloves;
Salt, pepper - to taste.

Preparation:

First prepare the broth. Pour water over the turkey bones, add peeled carrots, an onion without peeling, a couple of peppercorns, a chopped celery stalk, add salt and cook for two hours. Cool, strain.

Pour half a glass of broth over the shiitake and leave for fifteen minutes.

Pour the broth into a saucepan and bring to a boil. Add rice mixture and soaked shiitakes.

Sauté chopped onions with sliced champignons and chopped garlic. Add soy sauce, salt and pepper and transfer to a saucepan, cook until the rice is ready.

Cut the turkey meat into cubes. Finely chop the thyme and add it to the soup along with the cream and turkey meat. Cook for a couple of minutes and you are ready to serve.

An easy-to-prepare soup that will appeal to lovers of the flavor of shiitake mushrooms.

Ingredients:

Dry shiitake mushrooms - 100 grams;
Ginger - 2 centimeters of root;
Water - 1 liter;
Chicken thighs - 0.5 kilograms;
Sugar - 2 teaspoons;
Soy sauce - 2 tablespoons;
Corn starch - 1 teaspoon;
Parsley - a bunch;
Pepper - to taste;
Salt - to taste.

Preparation:

Pre-soak the mushrooms. Marinate chicken thighs in a mixture of soy sauce, sugar, grated ginger, and corn starch for half an hour. Trim the meat, discard the bones, and return the meat to the marinade.

Strain the soaked mushrooms, chop them, and place them in the chicken marinade. Pour in the strained water in which the mushrooms were soaked and cook for half an hour.

The soup can be garnished with bamboo and soybean sprouts. If you can’t get them, you can replace them with chopped parsley.

The soup is quite easy to prepare, it turns out to be tender in consistency and has a strong mushroom aroma.

Ingredients:

Broth - 1 glass;
Dried mushrooms - ½ cup;
Onion - 1 piece;
Potatoes - 2 pieces;
Vegetable oil - 1 teaspoon;
Cream - 1 glass;
Salt, pepper - to taste.

Preparation:

Soak the mushrooms in the broth for one hour.

Peel the potatoes into cubes and add to the mushrooms. Bring to a boil.

Chop the onion and sauté until golden brown. Place in a saucepan and cook until the potatoes are done.

Pour in the cream in a thin stream. Add salt and pepper, remove from heat and blend.

Put on the fire, simmer a little and you can serve.

Those who have tried this soup have no questions about why it was served on holidays at the imperial court.

Ingredients:

Caps of small dried shiitake mushrooms - 20 pieces;
Water - 2 liters;
Dry goji berries - 2 tablespoons;
Chicken (carcass) - about 1 kilogram;
Sesame oil - 2 tablespoons;
Shaoxing wine - 2 tablespoons;
Ginger root - 1 centimeter;
Shallot - 1 piece;
A set of Chinese spices - 1 teaspoon;
Salt - to taste.

Preparation:

Soak the mushrooms overnight (minimum 6 hours). Then remove the legs.

In a thick-bottomed saucepan, heat the oil and fry the spices and goji berries, mushroom caps, pour in boiling water, immediately reduce the heat so that the water does not boil. Cook, without letting it boil, for half an hour.

Shaoxing wine can be replaced with dry unsweetened sherry, goji berries with barberry, and to compensate for the lack of barberry citrus aroma characteristic of goji, you can add lemon zest to taste (in this case, it must first be steamed and drained to remove the bitterness).

Cut the chicken and chop into large pieces.

In a frying pan with very hot oil, fry the ginger cut into thin slices for two minutes (approximately 2 minutes). Add chicken pieces and fry until golden brown.

Place the contents of the frying pan into the soup, cook for ten minutes, add Shaoxing wine, cook for another ten minutes, remove from heat, add very finely chopped onion and let simmer, covered.

Before serving, garnish with chopped green onions.

Ingredients:

Chicken - 0.5 kilograms;
Dried mushrooms - 150 grams;
Onion - 1 piece;
Potatoes - 3 pieces;
Low-fat cream - 100 milliliters;
Vegetable oil - 1 spoon;
Bay leaf - 1 leaf;
Salt, pepper - to taste.

Preparation:

Soak the mushrooms.

Boil 1 ½ liters of broth from the chicken. Before the end of cooking, add coarsely chopped potatoes.

Fry the onion in vegetable oil until soft, add chopped mushrooms and fry.

When the potatoes are ready, remove the chicken and place the onions and fried mushrooms in the pan, cook for five minutes.

Dry the diced white bread in a dry frying pan.

Use a slotted spoon to place the contents of the pan into a separate container and puree. Return to the pan. Warm up.

Serve with croutons.

Dried mushroom soup is not at all the same as simple mushroom soup. Dried mushrooms are such a secret ingredient that you can use them to identify a professional cook or an avid mushroom picker. It is the dried mushrooms that give the soup a richer, special aroma of wild mushrooms, which cannot be confused with anything else, an aroma that creates a unique atmosphere of home comfort and is conducive to intimate conversations.

It’s good to get the whole family together over a plate of this mushroom soup, remember the summer and listen to the fascinating stories of real mushroom pickers about how they collected these mushrooms, where they went to get them, what tricks they resorted to, and, of course, how they once reaped the biggest harvest.

It is for the sake of this atmosphere, for the sake of the memories of “quiet hunting” - as mushroom pickers themselves call their trips to the forest, for the sake of these conversations, from which even in winter one can feel the warmth of the summer sun - and dried mushroom soup is started. We will tell you some of the best mushroom soup recipes made from dried mushrooms so that you can always return to summer.

Principles and features of cooking

Before you learn how to prepare dried mushroom soup, let's talk about the principles and features. There are many recipes for mushroom soup - from champignons, from wild mushrooms, there is also a wonderful, already classic, chanterelle cream soup. To prepare these soups, fresh mushrooms are mainly used - whole, ground or chopped, raw or pre-fried.

Sometimes pickled mushrooms are also included in the soup. But dried mushrooms are usually added a little, but they play the main role. Dried mushrooms in mushroom soup are like a festival headliner who appears on stage literally twice, but all the guests come precisely because of him. Dry mushrooms do not give such mass, but they give the soup a rich taste and aroma, for which this soup is cooked.

Before preparing mushroom soup, the dried mushrooms are first soaked by pouring boiling water over them, giving the mushrooms the opportunity to “bloom.” After this, they are usually either cut into pieces or added whole to the soup. But don’t expect them to increase much; the main thing is that the mushrooms become soft and impart their taste and smell to the broth.

Very often, dried mushrooms are crushed in a mortar, blender or coffee grinder and added to soup as a fragrant seasoning. Seasoning from crushed dried mushrooms can be used in the preparation of any other dishes with mushrooms to give them the opportunity to express themselves more clearly.

In summer and autumn, mushroom pickers go out on their favorite “silent hunt”, collecting mushrooms in baskets. Some of the collected mushrooms are used for frying, but the bulk of them are stored for the winter. Mushrooms can be canned, salted, pickled, frozen and dried. Dried mushrooms retain all their beneficial properties, they take up little space and are unpretentious in all respects.

And most importantly, it is dried mushrooms that retain their flavor in a way that neither boiled, nor fried, nor pickled, nor any other mushrooms retain it. Therefore, even if you have enough fresh wild mushrooms, and you are going to cook soup from them, add at least a little crushed dried mushrooms, you will not regret it.

You can dry any wild mushrooms, but noble mushrooms are, of course, best suited for drying. And the best of the best - the kings of drying - are white. The porcini mushroom is the most desirable prey for a mushroom picker, the most honorable trophy. And it is dried white mushrooms that give the most intense and unique mushroom aroma.

Preliminary preparation of products

Before cooking the soup, you need to “soak” the drying a little. Dry mushrooms are poured with cold water and left to soak for about an hour and a half. If you don’t have time to wait, you can pour boiling water over the dryer - then the mushrooms will be ready for use in 20-30 minutes. When the drying becomes soft, the mushrooms can be cut into pieces and added to the soup. There is no need to pour out the water from under the mushrooms. It can be strained through a sieve or cheesecloth and also added to the broth. Now everything is definitely ready! Next, we have prepared the best recipes for mushroom soup made from dried mushrooms.

This is the easiest recipe for mushroom soup made from dried mushrooms. It is prepared simply and quickly, from those products that any housewife always has on hand - practically “porridge from an axe”. Hot mushroom soup made from dry and aromatic wild mushrooms will warm your body and soul even in the most severe winter, awakening warm memories of summer.

Ingredients

dried mushrooms - 50 g;
potatoes - 4 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
wheat flour - 2 tables. spoons;
butter;
vegetable oil;
salt;
pepper (peas);
bay leaf;
sour cream;
green;
water - 1.5 liters.

Cooking method

Before cooking dry mushroom soup, you must first rinse the mushrooms and pour boiling water over them for 20-30 minutes. Or soak them in cold water in advance - about an hour and a half. While our dried mushrooms are soaking, we put the water for the soup to boil and prepare the frying. For frying we use both vegetable and butter. Frying vegetables in vegetable oil is healthier, but the creamy taste goes very well with mushrooms. Therefore, we fry them in vegetable oil, and then, at the very end, add a little butter to give the desired taste and aroma.

Finely chop the onion and grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan, pour the onion into the frying pan, fry lightly, add the carrots. When the carrots become softer, add a little flour. Flour is not a required ingredient, but while scrolling through many of the best mushroom soup recipes for dried mushrooms, we saw it quite often, it adds thickness and makes the mushroom soup more filling. Mix the vegetables together with the flour and now add just a little butter and fry everything together for just a couple more minutes. After this, remove from heat and cover with a lid.

By this time the water in the pan had already boiled, and the mushrooms had become softer. Chop the mushrooms and place them in the pan. We filter the water in which they soaked through cheesecloth or a sieve and also pour it into our future soup. Cook for about 20 minutes. While the mushrooms are cooking, peel the potatoes and cut into cubes. 20 minutes after the mushrooms have boiled, add potatoes to them. After the potatoes boil, remove the foam and turn the heat down. After 10 minutes, add the roast, salt, pepper and bay leaf. Cook our mushroom soup until the potatoes are ready.

Dried mushroom soup can be eaten immediately as soon as it is prepared, but it is no less tasty on the second day, when it has steeped a little.
Mushroom soup is served with sour cream. You can also chop the greens and sprinkle them on a plate when serving, but this will depend on the personal preference of your guests.

How to prepare soup "Mushroom Kingdom"? Now we will tell you how to cook mushroom soup from all types of mushrooms at once. If you are a real mushroom picker or just really love mushrooms - fried, dry or pickled, and can’t decide which method of preparing mushroom soup you like best - we will please you now. We have found the perfect mushroom soup recipe for you. Now you won't have to choose. The Mushroom Kingdom soup includes all the mushrooms you have. It's practically a hodgepodge, only mushroom.

Ingredients

dried mushrooms - 30 g;
various mushrooms (fried, pickled, salted, frozen, boiled) - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 5 pcs.;
bay leaf - 2 pcs.;
salt;
pepper;
green;
sour cream;
vegetable oil;
butter;
water - 2 liters.

Cooking method:

Before making soup from dry mushrooms, first soak them in boiling water for about half an hour. Grate the carrots and finely chop the onion with a knife or a special chopper. Heat the vegetable oil in a frying pan, saute the onion until it gives it a beautiful pearlescent color, add the carrots. When the carrots become a little softer, add a little butter to the frying. Of course, frying in butter is not very healthy, but it is its creamy taste that is revealed very well in mushroom soup. When the frying is almost ready, add sour cream to it, reduce the heat and simmer under the closed lid for another five minutes.

Place a pot of water on the fire and bring the water to a boil. We check our dried mushrooms - by this time they should have softened. We cut the mushrooms and set them to cook. There is no need to pour out the water from under them - we filter it through a sieve and pour it into the same pan. Peel the potatoes, cut into pieces and add to the mushroom broth, bring to a boil and cook for 10-15 minutes. We take out our supplies of mushrooms - fried, salted, pickled. If we have boiled frozen ones, we first defrost them.

We remember that fresh mushrooms that have not undergone preliminary heat treatment cannot be added to the soup, so we use any types of mushrooms except fresh ones. We cut our mushrooms into beautiful slices and place them in a saucepan. Next, put the roast, bay leaf, salt and pepper into the pan. Bring to a boil and cook for another 3-4 minutes until the potatoes are cooked. Let it brew a little and serve with sour cream.

The only thing better than mushroom soup is mushroom soup with cream. Delicate creamy notes not only sound wonderful in an ensemble with mushrooms, they create a completely unique symphony of taste, while softening the mushroom soup and making it even richer. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms; any housewife can easily handle it. You don’t need experience at all for this; the desire to please your loved ones will be enough. You can serve white bread croutons, toast or croutons with the creamy mushroom soup.

Ingredients

milk 2.5% - 1.5 l;
cream 10-11% - glass;
fresh mushrooms (champignons) - 300 g;
dried mushrooms (white) - 200 g;
vegetable oil;
butter - 100 g;
onions - 3 pcs.;
flour - 3 tbsp. spoons;
salt;
ground pepper;
black pepper - ½ teaspoon;
red pepper - 1 teaspoon.

Cooking method:

About an hour before cooking the soup, fill the dryer with cold water. You can also pour boiling water over the mushrooms - this will speed up the process, and after 20-30 minutes they will become soft. As soon as the mushrooms soften, cut them into small pieces.

Cut the champignons into beautiful slices. Remember that only fresh champignons can be added to the soup; under no circumstances should this be done with wild mushrooms - before being added to the soup, wild mushrooms must undergo heat treatment.

Champignons are put into soup mainly for mass - they do not have such a bright taste and aroma as wild mushrooms, so they are used in tandem with dried porcini mushrooms, which give that unique mushroom spirit. The result is a full-bodied mushroom duet, playing a wondrous melody of taste on the most delicate strings of the soul of real gourmets.

Next, finely chop the onion and saute it in already heated vegetable oil. As soon as the onion turns golden, add chopped mushrooms to it - both fresh champignons and soaked dry white ones. Add butter, stir and fry mushrooms and onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or frying pan and then transfer it to a saucepan, but we recommend that you use the saucepan immediately and gradually add the ingredients there.

After 10-15 minutes of frying, carefully pour flour into the mushrooms, stirring, fry everything together for another 2 minutes. Pour in the water in which we soaked the dryer, then, stirring constantly, pour in the milk and cream. Make sure that no foam or lumps form. When the creamy mushroom soup boils, reduce the heat, cover with a lid, but not very tightly, leave a gap for steam to escape, otherwise the soup will “run away,” and simmer the soup over low heat for another 15-20 minutes. Serve with crackers or white bread croutons.

This is perhaps the simplest recipe for mushroom soup made from dried mushrooms. All ingredients are crushed - finely chopped or passed through a grater or blender. Then we fry everything and add it to the soup. We are already accustomed to the fact that before preparing mushroom soup from dried mushrooms, we first need to soak the dried mushrooms - but this time we will not need to do this.

Preparing this dish will take you just a few minutes, and you will get an almost restaurant-quality dish that will delight your family with its exquisite taste and indescribable mushroom aroma. It would be good to serve it with croutons, preferably white bread; they are served to the table so that each guest can pour them onto his plate.

Ingredients

water - 2 l;
dried mushrooms - 200 g;
onion - 1 pc.;
celery root - 1 pc.;
carrots - 2 pcs.;
vegetable oil;
dill seeds;
greens (dill, parsley);
pepper;
boiled eggs - 3 pcs.;
lemon - 1 pc.

Cooking method

Grind the dried mushrooms using a blender or coffee grinder to a powder state. Finely chop the onion and celery root or also chop it in a blender, grate the carrots. Fry the chopped vegetables in vegetable oil - first the onion until golden brown, then add chopped celery and carrots to it. Boil water, add frying mixture to it and add chopped mushrooms. Bring to a boil again. Add spices and salt. Cook the mushroom soup for another 15 minutes.

Separately, boil the eggs and dry the crackers. Peel the hard-boiled eggs and finely chop them. Chop the greens. Cut the lemon into slices.
Pour the already prepared soup from chopped dry mushrooms into bowls, and add chopped eggs, herbs and a slice of lemon in portions. We serve the crackers to the table, you can also add them to the plate.

In many popular recipes for mushroom soup, we are recommended to add sour cream, cream or cheese to the mushrooms. Creamy notes very favorably highlight the taste of mushrooms, making it more delicate, but at the same time rich. You can add processed cheese to the mushroom soup at the very end of cooking, this will make the soup softer and also satisfying.

If you want to make mushroom soup with pasta or noodles, parboil the pasta before cooking. To do this, you will need to heat a dry frying pan and pour a thin layer of pasta or noodles onto it and, stirring, hold over low heat until golden brown. Then the pasta will retain its shape in the soup and will not boil over.

Porcini mushrooms are best suited for mushroom soup - they are the most fragrant. But other noble mushrooms are also suitable. The mushroom chosen for drying should not be very young, but not old either, then both the taste and aroma of your mushroom soup will be full-bodied and rich.

Necessary:

How to make delicious caviar from dry mushrooms

The recipe for making caviar from dried mushrooms has not changed for many decades. Such a treat was prepared in villages, and it was especially popular during Lent. Mushroom caviar can be served separately as an appetizer or used as an ingredient for sandwiches.

50 grams of dried mushrooms,

4 potatoes,

1.5 liters of water,

1 carrot,

bay leaf - to taste,

peppercorns - to taste,

drain oil - to taste,

sour cream - to taste,

1 onion,

2 tbsp. spoons of flour.

How to cook:

Before cooking the soup, wash and soak the mushrooms in cold water for 4 hours or in boiling water for 30 minutes.

After this, they need to be cut into pieces. Do not throw away the water in which the mushrooms were soaked, but use it to prepare soup.

While the mushrooms are soaking, peel the onions and carrots, melt a little butter in a frying pan, fry the onions and carrots, add flour at the end of cooking and cook for another 2 minutes.

Pour water into a saucepan, when it boils, put the mushrooms, cut into pieces, pour in the water in which they were soaked, and cook for 20 minutes.

Then add the diced potatoes.

After 10 min. add salt, pepper, bay leaf, fried carrots, onions and cook until the potatoes are ready.

Turn off the mushroom soup and let it sit for a while.

Creamy soup with dried mushrooms

Necessary:

1.5 liters of milk (2.5%),

1 tbsp. cream (10%),

200 g fresh champignons,

200 g dried white mushrooms,

3 onions, salt,

100 g plums. oils,

3 tbsp. spoons of flour,

ground pepper (black and red) - to taste.

How to cook:

Rinse the dried mushrooms, pour a glass of boiling water over them and leave for 30 minutes.

Wash fresh mushrooms and cut them into thin slices.

Peel the onion, fry it with 50 g of butter. Add another 50 g of butter, add pieces of fresh and soaked mushrooms.

Fry the resulting mass for 15 minutes.

Add flour, fry for another 2 minutes.

Then transfer the contents of the frying pan into the saucepan.

Pour in the water in which the mushrooms were soaked, then the cream and milk.

Mix everything, cover with a lid. When the mixture boils, reduce the heat to low and simmer the soup for 25 minutes.

Mushroom powder soup

Necessary:

200 g dried mushrooms,

1 celery,

2 carrots,

1 onion

rast. oil, salt, herbs, pepper - to taste.

How to cook:

Grind the dried mushrooms into flour or powder using a blender.

Chop the onion and celery root, grate the carrots on a coarse grater.

Fry the vegetables in oil.

Boil water in a saucepan, add fried vegetables, add mushroom powder, salt, spices, cook for 15 minutes.

Pour the soup into bowls, add a little finely chopped boiled egg and chopped herbs to each bowl.

Cream soup of dried mushrooms

Necessary:

150 g dried mushrooms,

3 potatoes,

1 clove of garlic,

50 ml cream,

1 tbsp. spoon of chopped dill,

1 liter of chicken broth,

rast. oil - to taste,

pepper, salt - to taste,

1 onion.

How to cook:

Soak washed dried mushrooms in cold water for 4 hours. Cut them into large pieces.

Bring chicken broth to a boil, peel the potatoes, cut them into cubes and cook for 20 minutes.

Fry the chopped onion in vegetable oil, add the mushrooms and cook for 7-8 minutes.

Remove the boiled potatoes from the broth and chop them together with the mushrooms and onions in a blender.

Place the resulting mass in the broth, add chopped garlic, pepper, and salt.

Cook the soup briefly over low heat, stirring constantly.

Then pour in the cream, beaten egg, stir, bring to a boil and remove from the heat.