Prepare soup from dried porcini mushrooms. Dry porcini mushroom soup for son-in-law

You can make a delicious soup with dried mushrooms all year round, without reference to the season. Drying is one of the most profitable and convenient ways to store aromatic forest mushrooms: they take up little space, are stored for a long time, and after soaking they turn out almost as fresh. For cooking a huge pot mushroom soup You only need a handful of dried mushrooms. Soup recipes from dried mushrooms There are many, but you don’t need any special skills to master them all. The main nuance when working with dry mushrooms is to soak them, and then the dish is prepared according to the usual pattern. I have prepared a small selection of mushroom soups for you, accompanied by photos and detailed instructions on preparation. Cook delicious food all year round!

How to cook delicious dried mushroom soup: general rules

1 Before cooking the broth, dry mushrooms are soaked in clean cold water for 2 hours. During this time they will swell and become soft. Soaking will also help get rid of small debris. If the mushrooms have a bitter taste, it is better to soak them in milk, this will remove the bitterness.

2 After soaking, wash the mushrooms thoroughly in running water and drain in a colander.

3 The liquid obtained after soaking is filtered through gauze folded in several layers. If you are confident in the quality and taste " forest meat", you can cook soup directly from this infusion. If in assorted mushrooms Bitter fragments may come across, it is better to drain the first water and prepare the broth from a new portion.

4 After soaking, the mushrooms will increase significantly in volume, so it is advisable to cut them into smaller pieces before cooking.

5 For a 3-4 liter pan of mushroom soup, 1-2 handfuls of dried mushrooms will be enough, since they have a very pronounced, concentrated taste.

6 If it is not possible to wait until the mushrooms get wet and swell, place them in a saucepan, fill with water and place on the stove. After boiling, cook for 10-15 minutes. After this, liquid and prepare the soup further according to the recipe.

7 You can add fresh, less aromatic champignons and oyster mushrooms to dried mushrooms.

8 Before adding to the soup, it is recommended to fry the soaked dry mushrooms. It tastes best if you use butter. You can also brown the mushrooms in vegetable oil, and add a piece of butter at the end of cooking.

9 Dried boletus mushrooms (white) are best suited for pureed soups; delicious mushroom soup is obtained from honey mushrooms and milk mushrooms; for cooking simple soup Almost any edible mushrooms will do.

10 You can prepare soup based on dried mushroom mixture in water or broth (meat, chicken, vegetable). In the first case, the aroma of the mushrooms will be more concentrated, and in the second, the dish will be more satisfying.

Hearty soup of dried mushrooms with vermicelli and vegetables

Ingredients required for a 4 liter saucepan:

How to cook soup with the addition of dried mushrooms and vermicelli (step-by-step recipe with photos):

Use a powerful stream of water to wash off any debris from the mushrooms, then place in a deep bowl and pour drinking water. Soak at room temperature for 1-1.5 hours.
In the meantime, you can prepare the fry for the soup. Cut the onion into small cubes and sauté until transparent.
Coarsely grate the carrots and add to the onions. Stir. Fry until soft.
Remove the swollen mushrooms and rinse them thoroughly. Strain the infusion through thick cheesecloth, and cut large pieces of mushrooms into smaller pieces. Place the mushroom slices in the frying pan with the onions and carrots, stir. Fry until golden brown crust for 5-6 minutes, stirring.
Pour the filtered infusion into a saucepan, add water to the required volume. Place it on medium heat, after boiling, add mushrooms and vegetables.
While the soup is boiling, peel and cut the potatoes into cubes. Place it in a saucepan. Cook over low heat, at a constant boil, until all ingredients are soft.
Add vermicelli to the soup, add salt and pepper. Cook until vermicelli is ready for 3-5 minutes ( exact time preparations must be indicated by the manufacturer on the packaging of pasta).
Ready soup let sit covered for 10-15 minutes. Serve hot. You can add a handful of chopped fresh herbs to each plate.

Aromatic soup from dry honey mushrooms or other mushrooms in a slow cooker

List of necessary products (for a multicooker bowl with a capacity of 2-3 liters):

Cooking method step by step:

1 Soak the mushrooms in cold purified water for 1-2 hours. Then drain the water, rinse the mushrooms and, if necessary, chop. I had small mushrooms, so I left them whole.

2 Place flour in a dry multicooker bowl. Fry it on the “Fry” mode until golden brown. Roasting will eliminate the floury taste in the soup. Pour the flour into a bowl and wipe the multicooker bowl.

Please note:

Flour burns quickly, so you need to keep an eye on it and stir continuously.

3 Cut the vegetables: chop the onion into cubes, carrots into thick strips or half slices, potatoes into cubes.

4 Place oil in the slow cooker. Mushroom soup tastes better with butter, but it burns quickly. So use melted butter or add a spoonful of vegetable oil to regular cream. When the butter is melted and hot, fry the carrots and onions.

5 Add flour to vegetables fried until golden brown and stir. Place the prepared mushrooms and potatoes there.

6 Pour hot drinking water over the ingredients and close the multicooker. Cook in the “Soup” or “Stew” mode for 1-1.5 hours (depending on the power of the multicooker). 15-20 minutes before the end of cooking, open the lid, add salt and season the soup with spices (don’t forget to remove bay leaf from ready-made dish, it imparts bitterness).

7 Mushroom soup in a slow cooker can also be prepared with the addition of pasta or cereal They are added 5-15 minutes before readiness. In this case, adding flour is not required.

Preparing dried mushroom soup with chicken (based on chicken broth)

What you need for cooking:

Step by step recipe:

1 Place dry mushrooms in a bowl and soak them in cold water or milk. After 1.5-2 hours, drain the liquid and rinse the mushrooms well. Large pieces cut into smaller pieces if desired.

2 At the same time, cook the broth from chicken meat, vegetables and spices. It is better to use domestic chicken, which was raised on grain-fed - it is more aromatic, tasty and natural. Wash the chicken and place in a large saucepan.

3 Peel the onion and roots and send to the chicken. Also add peppercorns and bay leaves to the pan. Fill with water and place on medium heat. After boiling, reduce the heat and skim off the foam. The broth should simmer constantly but gently. During the cooking process, the foam will form again, do not forget to remove it with a slotted spoon so that the broth turns out transparent and beautiful.

4 In the meantime, you can prepare the remaining vegetables. If the potatoes are young, they can be added to the soup unpeeled, after first washing the tubers with a brush. The rough peel, of course, needs to be peeled. Cut the potatoes into wedges.

5 Chop the carrots into thin slices and then cut them in half. Chop the champignons into slices.

6 Fry the carrots in hot oil, then add the dried and fresh mushrooms. Cook over medium heat for 4-5 minutes.

7 Filter the finished broth. Separate the chicken from the bones, remove the skin and chop the meat. The rest (roots, spices and onions) is unsuitable for further cooking.

8 Return the broth to the stove, adding potatoes, mushrooms and carrots. Cook for 30-40 minutes at low simmer until the food is soft. Then add the chicken to the mushroom soup, add salt and continue cooking for another 10 minutes.

9 Let the finished soup simmer, covered, for about half an hour.

Dried mushroom soup with rice and potatoes

List of ingredients for 3-4 liters of prepared dish:

Soup recipe with step-by-step photos:

The first task is to soak the mushrooms. This should be done 1.5-2 hours before cooking. Place the mushroom mixture in a bowl, add 1.5-2 liters clean water. Leave until it swells.
Remove the soaked mushrooms and rinse several times. Strain the liquid remaining after soaking through several layers of gauze and pour into a saucepan. Add water to the required volume of soup, keeping in mind that other ingredients will be added to the soup.
Chop the vegetables quite coarsely. Potatoes - in pieces of arbitrary shape.
Carrots - in quarter circles, and onions - in quarter rings. After the mushroom broth boils, pour the potatoes into it.
Sauté the onion and carrot slices in well-heated oil. As soon as the broth boils after adding the potatoes, pour the sautéed vegetables into the pan.
Brown the mushrooms in the remaining fat. Immediately add them to the soup. Cook for 25-30 minutes, almost until full readiness all components.
Rinse the rice until the water is clear and let it cook. Cook the soup for another 7-10 minutes.
Serve mushroom soup hot.

Soup of vegetables and dried porcini mushrooms with cream

The composition of the dish is as follows:

How to cook:

1 Pour mushroom pieces hot water(1.5 l), wait for swelling for 15-20 minutes. Remove the mushrooms, wash them, chop them finely and fry until golden brown (just don’t dry them out!). Remove from the pan. Do not pour out the infusion, but filter it.

2 Finely chop the onion and grate the carrots. Fry, stirring, until the vegetables become translucent and soft.

3 Add cream to the pan. Heat the mixture over low heat, without letting it boil, for 5-6 minutes.

4 If used processed cheese, rub it on coarse grater. Cream cheese in preliminary preparation doesn't need it.

Processed cheese is easier to grate if it is pre-frozen in the freezer.

5 Using an immersion blender, blend the vegetables with the cream, gradually adding the liquid from the mushroom infusion until you reach the desired thickness. Dried mushrooms can be chopped together with vegetables, but ideally smooth consistency It won’t work, small grains will come across. Therefore, you can simply add fried mushrooms to the soup.

6 Return the dish to the stove, add cheese, spices, including chopped garlic, and salt. Cook over low heat until the cheese has melted.

7 Serve immediately, topping each serving with crispy croutons.

Step 1: prepare the mushrooms.

Step 2: prepare vegetables and herbs.

Step 3: sauté vegetables.

Step 4: prepare soaked mushrooms and infusion.

Step 5: cook mushroom soup from dried mushrooms.

Step 6: Serve dried mushroom soup.

To make the soup more rich, you can dilute the mushroom infusion not with water, but with meat or vegetable broth;

Very often, a couple of tablespoons of sifted vegetables are added to sautéed vegetables. wheat flour. This gives the dish a cloudy, semi-thick consistency;

The set of spices is not important, use any that are added to vegetable dishes: tarragon, sage, basil, coriander and many others;

An excellent substitute for vegetable oil is butter; it will give the soup a milder flavor;

Sometimes, 6–7 minutes before the soup is ready, thin “Spiderweb” vermicelli or other small flour products are added to the pan.

Dry mushrooms have a stronger and bright aroma than fresh, that's why dried mushroom soup preferable. In addition, in dry form, mushrooms perfectly retain all proteins and minerals, and it’s more convenient to store them. Before cooking, dry mushrooms need to be soaked to swell. This can be done in two ways: pour for a couple of hours cold water or pour boiling water for half an hour. If time allows, it is still better to use cold water; you will get a tastier broth.

You can leave the mushrooms soaked in cold water overnight and cook them in the morning. Another way is to soak it in warm milk, but then you have to pour out the milk.

Before soaking, mushrooms should be washed under running water, as contaminants could remain on them: soil, sand, needles, etc. even if you are going to use salted or pickled mushrooms for cooking, for example, if you are preparing solyanka, then it is better to cook the broth from dried mushrooms, especially if the dish is lean. By the way, you can cook a lot of things with this broth. dressing soups with cereals or pasta. You can combine mushrooms and meat or mushrooms and chicken.

If you want delicious soup, but somehow everything got boring, prepare dried mushroom soup. It’s good if you managed to stock up on them in the fall. If not, you can buy it at the supermarket. This stew is best eaten freshly prepared, so we’ll make a small portion. For 1.5 l Let's take some water a handful of dried mushrooms, carrots, onions, 3-4 potatoes.

We also need oil for frying, salt, pepper, herbs and sour cream for dressing. Pour warm water into a bowl and soak our mushrooms for half an hour - an hour. After this, strain the water into a saucepan with filled with water And we’ll put the mushrooms there too. It is better to put it in cold water, so the broth will be more saturated. Cooking time is about an hour, after boiling, reduce the heat. Meanwhile, peel the potatoes, carrots and onions. Cut the potatoes into cubes or strips, as you like, and cut the onions and carrots into small cubes.

If you are fasting, then frying can be done in sunflower or olive oil, if not, then add a piece of butter to the vegetable oil, then the frying will turn out tastier and more aromatic. In the meantime, our broth is ready. We take out the mushrooms with a slotted spoon, cut them into small pieces and send them back, add potatoes and fry. Add a couple of bay leaves and a few black peppercorns. You can use other spices, but mushroom soup in itself is so fragrant that you can do without them. Place sour cream and fresh herbs on a plate. Such dried porcini mushroom soup will come out the most delicious, and its broth will be light.

Dried white mushroom soup Can be cooked with pasta.

We will need 50g of dried white mushrooms, 500g of potatoes, 1 onion, 1 carrot, a glass of noodles or stars, vegetable oil for frying, butter 5-10g, salt and spices to taste.

If you want, you can make this soup with chicken broth. In order to cook the chicken and pre-soaked mushrooms separately, the same amount of time will be required, then mix the broths. But mushrooms alone will be enough. On three-liter saucepan Let's take 50g of porcini mushrooms. Soak them in advance with cold water or hot water for half an hour. Chop the mushrooms, add the strained water in which they were soaked, bring the volume to 2.7 liters and cook for 40 minutes. Peel and chop potatoes, onions and carrots.

Sauté onions and carrots in vegetable oil until soft. If you are not fasting, add a piece of butter to the fry. This will improve the taste of the soup. Add potatoes to the broth, bring to a boil, skim off the foam, add spices. After 10-15 minutes, add the pasta filling and add the frying. The cooking time for pasta depends on its quality; it is desirable that it be of high quality, otherwise it will melt into mush. You only need to cook for a short time, until half-cooked, because they will still soften in the hot broth. You can make this soup with homemade noodles, it will be even tastier. Potatoes are optional in the recipe; you can omit them by doubling the amount of pasta.

Dried mushroom soup recipe

On mushroom broth Solyanka turns out great. Moreover, there are many ways to prepare this dish.

1. Lenten solyanka with dried mushrooms and fresh champignons. Necessary products: dried mushrooms 1 cup, fresh champignons 250-300 g, 1 onion, 1 carrot, a couple of pickles, 2 tbsp capers, 3 tbsp. spoons of olives, bay leaf, black peppercorns, salt.

Soak washed dried mushrooms overnight. In the morning we take them out of the water, filter it, and put the mushrooms in it to boil. If desired, we clean the champignons (if the mushrooms are young and clean, you don’t have to do this), trim the stems a little and cut them into slices of arbitrary thickness. Cut the onions and carrots into strips. Saute the chopped onion in vegetable oil, then add mushrooms and carrots to it. Fry until carrots are ready. Peel the pickles and remove seeds, cut into strips and simmer in a small bowl with added brine. If the brine is very salty, dilute it boiled water. Boiled mushrooms remove from the broth and cut into small pieces. Bring the volume of the mushroom broth to 1.5 liters, add boiled mushrooms and champignons and cucumber fried with carrots and onions. Cook for about 15 minutes, then add the capers and olives and cook for another five minutes. IN this recipe No potatoes are used, but you can certainly put them in if you wish. Solyanka is served with sour cream, regular or lean, and fresh finely chopped herbs.

2. Solyanka with dried mushrooms and tomato dressing.

We will need

50 g of dried mushrooms, a glass of salted mushrooms, 2 pickled cucumbers, 0.6 kg of potatoes, 1 onion, 1 carrot, 1-2 tbsp. spoons tomato paste, salt, pepper and other spices to taste, vegetable oil for frying, lemon, olives or black olives.

Soak the mushrooms, then cook until tender. We use the strained water in which they were soaked, bringing the volume to 2.5 liters. Take out the finished mushrooms and cut them into strips. Peel onions, potatoes and carrots.

Cut the potatoes into cubes and drop them into the broth. Put in a bay leaf. Cut the onions and carrots into strips and sauté in vegetable oil until soft. Add tomato paste and broth, stir. Place it 10-15 minutes after adding the potatoes. We wash the salted mushrooms and chop them finely. If necessary, peel the cucumbers, cut into strips and simmer in a small amount of brine. Add cucumber and salted mushrooms to the broth. Salt and pepper. Lemon and olives can be added when serving, or you can add them directly to the hodgepodge and boil for a minute. Serve with fresh herbs and sour cream or lean mayonnaise.

Prepare dried mushroom soup, as we see, it is not difficult. To diversify the menu, let's prepare rassolnik. Ingredients: dried mushrooms 50 g, chicken quarter 1 pc., potatoes 4-5 pcs., 1 onion, 1 carrot, pearl barley 0.5 cups, pickled cucumber 2 pcs., bay leaf 1-2 pcs., black peppercorns 3- 4 pcs. We soak the mushrooms in the evening, and in the morning we cook them in the same water, straining it through a sieve with a napkin placed on it. At the same time as the mushrooms, let the chicken cook.

Remove the finished mushrooms and cut into strips. Remove the quarters, trim and cut the chicken into pieces. Mix chicken broth and mushroom broth, the volume should be about 2.5 liters. Add mushrooms to the broth and put on fire. Rassolnik is usually prepared with rice or pearl barley. But it tastes much better with pearl barley, but it takes longer to cook. You can soak the cereal overnight and let it cook in the morning. In total, it takes about 40 minutes until it’s ready.

Or you can use this option to make it faster. In a separate bowl, pour half a glass of barley with 1.5 cups of boiling water and cook for 7 minutes, after which we drain the cereal in a colander, and then put it in a pan with broth. Let the pearl barley cook, and we will peel the potatoes, chop the onions and grate the carrots on a coarse grater. Peel the pickled cucumbers and, if the seeds are large, remove the seeds. Shred them into strips and simmer with a small amount of brine. After 15 minutes from the start of cooking the cereal, add the chopped potatoes into the broth. When the broth boils again, skim off the foam and add chopped chicken to the pan. All that remains is to add bay leaf, 3-4 black peppercorns and other spices to taste. After 15 minutes, add pickles and salt. When the potatoes are cooked, the soup is ready. Greens can be placed on plates when serving. Or you can pour it into boiling broth and let it boil for literally half a minute. One cucumber can be replaced with a couple of salted mushrooms, if you have them.

When we cook dried mushroom soup, then you need to keep in mind that 50 g of dried mushrooms is approximately a 250 ml glass, which is equivalent to approximately 300-350 g fresh mushrooms. For a three-liter pan, 50-70 g of dried mushrooms is quite enough. Dried mushrooms can be combined with fresh, pickled and salted mushrooms in the same dish, if appropriate for the recipe. If you use fresh or frozen champignons for soup, it is better to lightly fry them with the addition of butter. It’s very good to add at least a spoonful of powder from dried porcini mushrooms crushed in a blender to the broth; the soup will turn out much more flavorful.

All the soups we reviewed are regular soups. They are the ones that characterize our national cuisine. Another way make dried mushroom soup c is a cream soup or puree soup. These dishes came to us from the West, but they help diversify the menu and have a delicate texture and pleasant taste.

Let's cook dried mushroom puree soup with melted cheese. We will need the following products:

Dry white mushrooms 50g

Potatoes 700g

Processed soft cheese 400g

Carrots 1 piece about 100 g

Let's cook soup - puree of dried mushrooms with melted cheese. We will need the following products:

Dry white mushrooms 50g

Potatoes 700g

Processed soft cheese 400g

Carrots 1 piece about 100 g

Leek 1 large stalk or onion 1 pc.

Salt, black pepper, bay leaf

Soak the mushrooms in any way convenient for you in 2 glasses of water. Cut the prepared mushrooms into pieces. Strain the soaking water, bring its volume to 2.5-2.7 liters and let the mushrooms cook. This will take about 40 minutes. Meanwhile, peel the potatoes and carrots. Cut the potatoes into cubes, carrots into strips or circles, leeks into rings. Add the chopped vegetables to the broth and cook until the potatoes are ready. Grind the contents of the pan with a blender. To avoid splashing the entire kitchen, take a larger pan than necessary. After this, add cheese, pepper, bay leaf and salt if necessary. Bring the soup to a boil, cook for about 5 minutes and remove from heat.

Cream soup of dried mushrooms

To prepare cream soup, take half a kilo fresh champignons and a handful (30-40g) of dried white mushrooms. We also need three glasses for cooking. chicken broth, 3st. spoons of flour, 150g heavy cream, clove of garlic, salt, spices: dried oregano, ground nutmeg, ground black pepper.

Pour a small amount of boiling water over the dry mushrooms and let them sit for half an hour, then remove the mushrooms and strain the liquid. Chop both champignons and white ones and fry in butter over medium heat for about 10 minutes. Dry the flour in a dry frying pan until creamy and add a spoonful of butter and mix. Place the mushrooms, flour diluted with broth into the pan, add the remaining hot broth, mushroom infusion and add an unpeeled clove of garlic and a pinch of spices.

Bring to a boil, add salt and cook for 10 minutes. After this, remove the garlic and grind the soup in a blender. It’s better to take a little more pan than you need so as not to splash everything around. Pour in the cream and heat, but do not boil. If you absolutely do not like flour dressing, you can take 4-5 potatoes instead of flour, boil them in broth, and then follow the recipe. This soup goes well with croutons instead of bread.

Mushroom soup made from dried mushrooms has a deeper taste compared to a dish prepared from fresh forest products. Its aroma awakens the appetite. Dried mushrooms last a long time beneficial properties which they possess.

When preparing the first dish of dried mushrooms, almost no various seasonings are used in order to preserve their delicious taste. natural taste. In addition, the recipe for mushroom soup made from dried mushrooms allows you not only to treat your household to crazy delicious dish, the preparation of which does not take a lot of time.

Classic version of mushroom soup

Every housewife has her own culinary secrets, one of which is a recipe for dried mushroom soup, but there is a classic recipe for this dish. It follows all the traditions of preparing a culinary masterpiece.

In many versions of this soup, it is suggested to use porcini mushrooms, because they make the light soup that everyone is familiar with. However classic soup from dried mushrooms involves the use of boletus, boletus and chanterelles. They will give a cool fat and an opaque rich color.

Ingredients:

• 1 tbsp. mushrooms;
• 3 potatoes;
• 2.8 liters of water passed through a filter;
• 2 onion heads;
• 1 medium sized carrot;
• third;
• a pinch of salt
• 1 g pepper (ground);
• 30-40 g sunflower oil.

Cooking recipe:

Dried mushroom soup is served garnished with herbs: dill webs, onion feathers, parsley or cilantro leaves.

If you wish, you can put a little sour cream or other fermented milk product. This will give the first dish a deeper flavor. And the lovers thick soups You can add a little vermicelli or separately cooked cereal.

Mushroom soup with chicken broth

Russian housewives often pamper their households with mushroom soup made from dried mushrooms, using summer preparations from the gifts of the forest, healthy, aromatic and tasty. Many of them admit that such a soup, cooked in broth, for example, chicken, will be richer.

Product set:

• 450 g chicken;
• 60-80 g dried honey mushrooms;
• half a glass of buckwheat;
• 4-5 potato tubers;
• medium size;
• 1 onion head;
• 1 pinch of salt (coarse);
• 1 g pepper (ground),
• 1 bay leaf;
• 30-40 g sunflower oil;
• a bunch of fresh herbs.

Cooking method:

Before serving, the finished soup can be decorated with chopped herbs.

The first one based on porcini mushrooms

Porcini mushrooms are considered the most valuable. Most often they are dried or frozen, and then they are used to prepare the most aromatic dishes. One of these culinary masterpieces Russian cuisine - dried porcini mushroom soup.

Product set:

• porcini mushrooms – 115 g;
• 1 onion head;
• 1 carrot;
• 30-40 g sunflower oil;
• 5-6 peeled potatoes;
• 25 g flour;
• 2.6 liters of filtered water;
• 1 pinch of salt.

Preparation:

If possible, you need to let the dish brew for 5-15 minutes, and then serve it, putting sour cream and herbs directly on the plates if you wish.

This one is thick lean soup Even lovers of hearty and meat cuisine. It will be especially good during Lent, because mushrooms can replace meat in terms of the amount of protein.

This soup can surprise both household members and dear guests.

Mushroom soups have deep traditions in domestic cuisine. But that doesn't mean that classic recipes must be followed unquestioningly.

They can be modified by adding cereals or pasta to the dish, as well as vegetables and spices. One thing remains the same – the unsurpassed taste of mushroom broth.

Recipe for mushroom soup with millet - video

Step-by-step recipes for preparing delicious mushroom soup from dried mushrooms

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

7 gr.

Carbohydrates

157 kcal.

Option 1. Mushroom soup made from dried mushrooms with melted cheese

Mushroom soup made from dried mushrooms is delicious, satisfying, incredibly aromatic and nutritious. The soup can be served at lunchtime; it will perfectly warm and saturate the body, give strength and vigor. Today we will prepare a delicious mushroom soup with the addition of processed cheese and a small amount of fresh mushrooms (but you can do without them, using only dried ones).

You can use dry mushrooms that are available to you, the main thing is to be sure of the quality. So, if you like aromatic and rich soups, our version today will pleasantly surprise you, believe me!

Ingredients:

• Dry mushrooms - 20 g
• Fresh oyster mushrooms - 250 g (optional!)
• Potatoes - 2 pcs.
• Water - 1.5 l
• Carrots - 1 pc.
• Onions - 1 pc.
• Processed cheese - 1 pc.
• Salt, pepper - to taste
• Greens - to taste
• Vegetable oil - 1 tbsp.

Cooking process

Prepare everything necessary products according to the list. Prepare dried mushrooms - put them in a bowl, pour warm water and leave for 30-40 minutes alone. After a while, strain the colored water through a fine sieve.

Peel, wash and dry the potatoes. Cut the potatoes into small pieces. Prepare a pan that is suitable in volume. Transfer the potato slices to the pan.

Add soaked dried mushrooms and strained liquid from the mushrooms.

Add water to the pan so that there is a total of 1.5-1.7 liters. Place the pan on the fire, bring to a boil and skim off the foam, then cook the broth with potatoes for 25-30 minutes.

Meanwhile, prepare the vegetables - peel the carrots and onions, wash and dry. Cut the onion into small cubes and grate the carrots using a medium grater.

Fry vegetables - carrots and onions - in a spoon of vegetable oil, fry for just a couple of minutes until the vegetables are browned.

When the vegetables are browned, add oyster mushrooms. Wash and dry the oyster mushrooms first, then cut the mushrooms into small pieces. Fry mushrooms and vegetables in a frying pan for a few minutes.

Processed cheese can also be flavored with mushrooms, or with creamy taste. Grate the cheese on a fine grater.

When the broth is ready, add salt and pepper, melted cheese, and vegetables from the pan. Cook the soup for another 15 minutes, at the end throw in a handful of chopped herbs, pour the soup into bowls and serve.

Bon appetit!

Option 2. Quick recipe for mushroom soup made from dried mushrooms

The dish turns out incredibly aromatic and tasty. A slow cooker allows you to prepare this soup the way our grandmothers cooked it in Russian ovens. In addition, this method does not require constant presence in the kitchen. It is enough to put all the ingredients into the device and run the desired program.

Ingredients:

• dried mushrooms - 50 g;
• 1.5 liters of filtered water;
• onions - one piece;
• sour cream;
• one carrot;
• 10 g of greens;
• five potatoes;
• freshly ground pepper;
• 40 g drained butter;
• salt;
• two bay leaves.

How to quickly prepare mushroom soup from dried mushrooms

Wash the dried mushrooms and soak them in warm water for an hour. Peel and wash all vegetables. Chop the potatoes into small pieces. Finely chop the onion. Grate the carrots using a fine-hole grater.

Place butter in a multicooker pan. Start the roasting program. Set the time to 15 minutes. When it melts, add chopped onion. Sauté the vegetable, stirring regularly, until translucent. Then add the grated carrots and continue frying until the end of the program time.

Place the soaked mushrooms along with the infusion, chopped potatoes into the container of the device, season with salt and pepper, and add a bay leaf. Pour in drinking water and stir. Close the lid and turn on the “soup” mode for an hour.

Once you have all the ingredients in the device, you can go about your business. The soup will not run off or burn. In addition, you can do this in advance, turn on the delayed start and you will have a hot, nutritious soup for lunch.

Option 3. Mushroom soup made from dried mushrooms with cheese

Mushroom cheese with cheese - rich first a dish with a pleasant creamy taste. For cooking use melted or soft cream cheese in trays. The main condition is that there must be cheese high quality.

Ingredients:

• 100 g dried mushrooms;
• black peppercorns;
• half a kilogram of potatoes;
• two bay leaves;
• two heads of onion;
• salt;
• one carrot;
• freshly ground pepper;
• two packs of processed cheese;
• 30 g butter drained.

How to cook

Wash dried mushrooms in the evening and soak overnight in clean water. The next day, wash the mushrooms again and cut into small pieces. Boil water in a saucepan over medium heat. When it boils, add the mushrooms to the water and cook for 20 minutes.

Peel and wash the onions and carrots. Chop the vegetables into small cubes. Butter Melt in a frying pan and fry the vegetables in it until soft.

Peeled, washed and chopped small pieces place the potatoes in the pan with the mushrooms. Stir and cook for another half hour. Now add the fried vegetables.

After 15 minutes, add to the soup processed cheese, chopping them on a grater or cutting them into small pieces. Stir continuously until the cheese is completely dissolved. Season with salt, add peppercorns and bay leaf. Remove the pan from the heat, cover it with a lid and leave for ten minutes.

The soup will taste better if you add high quality soft cream cheese to it. When serving, you can add finely chopped garlic or herbs to the plate.

Option 4. Dried mushroom soup with noodles

Pasta lovers will love the dried mushroom noodle soup. It turns out aromatic and hearty dish. Cook soup from store-bought or homemade noodles.

Ingredients:

• homemade noodles - 40 g;
• dried mushrooms - 60 g;
• potatoes - 100 g;
• drinking water - 1 l 700 ml;
• onions - 100 g;
• carrots - 100 g;
• salt;
• refined oil - 80 ml;
• ground black pepper;
• 5 g each of dried dill and thyme.

Step by step recipe

Rinse the dried mushrooms under the tap. Place in a deep cup, cover with hot water and leave for two hours. Heat a frying pan, pour into it refined oil and place the squeezed dried mushrooms in it.

Peel the onion, chop finely, and add to the mushrooms. Stir. Coarsely grate the peeled carrots and add them to the frying pan after the onions. Pepper and fry, stirring, for seven minutes.

Place a pot of drinking water over medium heat. When the contents begin to boil, add peeled and cut into small pieces potatoes. Cook until the vegetable is ready. Season dried herbs. Add fried vegetables and mushrooms to the soup.

Add noodles to the boiling soup, stir and bring to a boil. Turn off the heat, cover the pan with a lid and leave for a quarter of an hour.

For homemade noodles, knead a stiff dough using eggs. Then it is rolled out thinly, dusted with flour, rolled into a roll and thinly sliced. If you use store-bought noodles, they should be from durum varieties wheat.

Option 5. Mushroom soup made from dry mushrooms with pearl barley

Dried mushroom soup with pearl barley is a healthy first course that will help you warm up in cold weather and fill your home with an incredible mushroom aroma.

Ingredients:

• potatoes - 250 g;
• fresh parsley;
• dried mushrooms - 100 g;
• sea ​​salt;
• onion - one head;
• freshly ground pepper;
• one carrot;
• pearl barley - 150 g.

How to cook

Rinse the dried mushrooms, place them in a deep bowl and fill with hot water. Soak them for two hours. Then drain the mushroom infusion. Squeeze the mushrooms and chop finely. Place in a saucepan, fill with drinking water and place on the stove.

Rinse pearl barley until clean and add to the pan with the mushrooms. Peel, wash and chop the onion as finely as possible. Peel, wash and grate the carrots on a coarse grater. After peeling and washing the potatoes, chop them into medium pieces.

Place the onion in a frying pan with heated oil and fry, stirring, until transparent. Then add the grated carrots and continue to fry for another seven minutes until the vegetables turn golden.

Add potatoes and fried vegetables to the pan with mushrooms. From the moment of boiling, cook for another 20 minutes. Dry the washed parsley and chop finely. When the potatoes are soft, season the soup with pepper and salt. Add parsley, remove from heat. Leave for half an hour, covering with a lid.

The soup will cook faster if pearl barley pre-boil until done. You can use any greens you like.

Option 6. Rich mushroom soup made from dried mushrooms

The shelf life of fresh mushrooms is limited, so they are frozen or dried for the winter. The product is stored in a linen or paper bag. To cook delicious rich soup, dried mushrooms are soaked overnight in cold water.

Ingredients:

• dried mushrooms - 100 g;
• spices to taste;
• drinking water - two liters;
• sour cream;
• potatoes - six pcs.;
• salt;
• one small carrot;
• freshly ground pepper;
• flour - 60 g;
• refined oil - 60 ml;
• bulb.

Step-by-step recipe for mushroom soup made from dried mushrooms

Soak dried mushrooms in cold water in the evening. If you don’t have time for this, pour boiling water over them and leave for half an hour. Drain off the mushroom infusion. Dry the mushrooms and chop finely.

Place a saucepan of water over medium heat and bring to a boil. Place mushrooms in boiling water. Cook over moderate heat for an hour.

Wash the peeled carrots and onions. Chop the onion into small cubes. Chop the carrots into thin strips. Sauté the chopped onion over moderate heat until translucent. Add the carrot sticks and continue stir-frying until they become soft. Now add the flour, stir and fry for three minutes. Pour in two tablespoons of broth, add bay leaf and peppercorns.

Place the peeled and finely chopped potatoes into the pan with the mushrooms. Continue cooking until the vegetable is done. Add fried vegetables to the soup and cook for ten minutes, adding pepper and salt. Serve with herbs and sour cream.

The most delicious soup is made from dried porcini mushrooms. The soaked mushrooms need to be squeezed out and cut into small pieces. The taste of the soup will be more interesting if you cook it from several types of mushrooms.