The aroma of dried mushrooms is amazing! It is enough to put just a few mushrooms in a two-liter saucepan with soup, and within 10 minutes the house will be filled with a thick mushroom spirit. Especially if you have porcini mushrooms (that’s what I have). Mushroom soup made from dried mushrooms is very easy to prepare. It is enough to add potatoes, onions and carrots to it to get an excellent, rich and hearty dish. No grains, noodles, or thickening with flour are needed. There is only one point that should definitely be taken into account when cooking soup. Dried mushrooms are pre-washed and soaked. If you did not collect and dry them yourself, but bought them in a store, then you cannot be sure that they were processed carefully. Unfortunately, store-bought mushrooms often contain sand. It is very difficult to wash it out of dried mushrooms. The sand comes off only when soaked. At the very end, when the mushrooms have already become soft, “rinse” them with your hands in the water in which they were soaked. Remember them with your hands. Let stand for 5 minutes. If there was sand, it will settle. Now carefully remove the mushrooms (they will float on top), and strain the remaining liquid through several layers of gauze. Remove the sediment and sand remaining at the bottom completely, but save the water - it will give that unique aroma that is why we love dried mushroom soup so much.

Ingredients:

• 15 g dried porcini mushrooms
• 300 g potatoes
• 50 g onions
• 40 g carrots
• 30 g butter
• salt - 1 tsp.
• Bay leaf
• sour cream - to taste
• fresh dill

From the specified amount of products you will get 1.5 - 2 liters of soup.

How to cook mushroom soup from dried mushrooms

Place dried mushrooms in a strainer and rinse. Place them in a deep bowl and pour clean water. Leave the mushrooms to soak for at least three hours.

Rub the mushrooms thoroughly into the infusion with your hands. Take it out. Strain the infusion. Pour out the rest at the bottom.

Place the mushrooms in the pan where the soup will be cooked and pour in the strained mushroom infusion. Add clean water so that the total volume, including mushrooms and mushroom infusion, is 1.5-2 liters.

Bring the mushrooms to a boil. Now they need to be cooked over low heat for half an hour.

While the mushrooms are boiling, prepare the potatoes by peeling them and cutting them into small slices.

And also do some frying. Melt the butter in a frying pan, add the onion, peeled and cut into small cubes, as well as the carrots, peeled and grated on a coarse grater, into the hot oil. Fry, stirring, until golden brown.

When the mushrooms are cooked, add potato slices, fried onions and carrots to the pan. Add salt and bay leaf. You can add a little ground black pepper. Cook the soup for 20-30 minutes until full readiness potatoes.

Serve the finished mushroom soup hot.

And be sure to flavor it with fresh sour cream. This is an amazing combination - mushrooms and sour cream; the taste of mushroom soup reveals itself in a completely different way if you add a spoonful of sour cream to the plate. And, of course, fresh herbs will never be superfluous. In this case, dill will be most appropriate.

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. forest mushrooms, which cannot be confused with anything else, a fragrance 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’s 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, which make you feel warm even in winter summer sun, - and a soup of dried mushrooms 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.

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 they usually add a little dry mushrooms, but they are the ones that play 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 are the ones who give the soup a rich taste and aroma, for which this soup is cooked.

Before preparing soup from dried mushrooms, 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 preserve everything beneficial features, 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 Forest mushrooms, but, of course, noble mushrooms are 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.

Dried mushroom soup: preliminary preparation of products

Before cooking soup from dried mushrooms, you need to “soak” the drying a little. Dry mushrooms are poured cold water and leave 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 best recipes 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;
• greenery;
• 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 dried mushroom 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 found it for you perfect recipe mushroom soup. 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;
• greenery;
• 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. Vegetable oil heat in a frying pan, sauté 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, fry on butter not very healthy, but it is its creamy taste that is very well revealed in mushroom soup. When the frying is almost ready, you should add sour cream to it, reduce the heat and simmer closed lid 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 the creamy mushroom soup with croutons from white bread, toast or croutons.

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 dried mushroom 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 sauté it in already heated vegetable oil. As soon as the onion turns golden, add chopped mushrooms to it - and 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 literally a few minutes, and you will get almost restaurant dish, which 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. Can be added to mushroom soup processed cheese ok, 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, keep it 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.

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

2018-10-15 Alena Kameneva and Natalia Danchishak

Grade
recipe

34236

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

7 gr.

Carbohydrates

18 gr.

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 by the list. Prepare dried mushrooms - place them in a bowl, cover with 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 remove 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.

You can also take processed cheese with mushroom flavor, or with creamy flavor. 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. All you need to do is 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 is a rich first course with a pleasant creamy taste. For preparation, use processed or soft cream cheese in trays. The main condition is that the cheese must be of 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. Melt the butter in a frying pan and fry the vegetables in it until soft.

Place peeled, washed and cut into small pieces potatoes in a saucepan with mushrooms. Stir and cook for another half hour. Now add the fried vegetables.

After 15 minutes, add processed cheeses to the soup, grating them 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. The result is a flavorful and satisfying 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, pour hot water and leave for two hours. Heat a frying pan, pour refined oil into it 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 with 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 durum 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.

Wash the pearl barley until clean water 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 translucent. 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 prepare a delicious, rich soup, soak dried mushrooms 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 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 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.

Most tasty soup obtained 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.

Many types are suitable for mushroom soup edible mushrooms. Try making soup from several types of mushrooms. The set may contain dried, pickled, and fresh boletus, boletus, and chanterelles. The soup will be richer if you cook the dish not with water, but with cream. Creamy mushroom soup will be delicious without adding flavorings.

How to cook soup with dried porcini mushrooms?

There are many recipes for making mushroom soups. For simple dietary dish you will need:

• 50 g dried mushrooms (preferably white)
• 1 onion
• 500 g carrots
• 3–4 potatoes
• Bay leaf
• 2–3 tbsp. spoons of vegetable oil
• greens, pepper to taste
• 1 tbsp. spoon of salt

Wash the mushrooms, place in a bowl and soak in cold water for 1–2 hours. Do not pour out the resulting infusion. Strain it through cheesecloth into another pan, put the dishes on the fire, add until required quantity soup water. While the infusion is boiling, peel the potatoes and cut them into cubes. Dip the potatoes into the boiling mushroom infusion.

Peel and dice the onion, chop the carrots on a coarse grater. Sauté vegetables in a heated frying pan with vegetable oil. Add mushrooms to the vegetable dressing and fry everything together for 5 minutes. Add salt to the dried mushroom gravy and place it in a saucepan with the potatoes. Let the soup simmer for 5-7 minutes. At the end of cooking, add bay leaf, pepper and salt to taste. Serve mushroom soup with sour cream, sprinkled with herbs.

Cooking dry mushrooms: step-by-step instructions

• More details

In order not to interrupt the mushroom aroma, you don’t need to add spices to the soup at all.

How to cook mycelium from dried mushrooms?

To prepare you will need:

• 1 liter of milk
• 2 cups 30% cream
• 500 g various dried mushrooms
• 100 g butter
• 1 large onion
• 3 tbsp. spoons of flour

Wash dried mushrooms and add a glass of hot water. Peel the onion, finely chop with a knife and fry in half the proportion of butter.

Cut the soaked mushrooms into thin strips and fry in butter for 5–7 minutes

You can fry the mushrooms immediately in the pan. Add flour to the mushrooms and fry together for another 5 minutes. Add the strained infusion remaining from the mushrooms to the pan. To prevent lumps from forming, stir the mixture with a whisk. Wait for everything to boil, reduce the heat to low and add milk and cream to the pan. Simmer the soup over low heat for about 20 minutes. Serve slightly chilled.

Mushroom soups are especially appreciated by gourmets. Due to the fact that they are prepared for future use, you can enjoy the first hot dish even in the winter. Let's learn the subtleties and recipes on how to make dried mushroom soup.
Recipe contents:

The easiest way to prepare mushrooms for future use is to dry them. The dried product retains all the beneficial substances, and most importantly, the amazing aroma. It is because of the smell that it is better to cook mushroom stews not from fresh or frozen fruits, but from dried ones. Suitable for soup different types edible mushrooms: boletus, chanterelle, boletus, but the undisputed favorite is White mushroom.

Our menu must include first courses. Therefore, we reveal all the secrets of a magnificent mushroom soup made from dried mushrooms. How to choose ingredients, what to consider, subtleties of preparation and recipes... Let's not miss a single detail.

• When purchasing, choose good mushrooms. Their sure signs: thickness about 5 mm. If the mushroom is too thin and crumbles when broken, then it will fall apart in the broth and give the soup an unappetizing cloudiness.
• A well-dried mushroom breaks and bends at the same time.
• The mushroom stretches and cannot break; it is not completely dried. In the stew the product will be rubbery and slimy.
• If the mushroom cracks, it means it is overdried and the broth will taste bitter.
• To soften the taste of the soup, add delicate notes to it. At the end of cooking, add crushed processed cheese with a creamy or mushroom flavor.
• Dried mushroom soups can be prepared with the addition of fresh, frozen or pickled fruits.
• The most common spices are pepper and bay leaf. Other spices will overpower the strong mushroom flavor.
• Adding crushed processed cheese with a mushroom or creamy flavor or sour cream to the soup at the end of cooking will soften the taste.
• Store dried mushrooms in a paper bag, cardboard box or glass jar in a dry place. The dried fruits can be kept whole or in the form of mushroom powder ground in a blender.
• Before cooking, pre-soak dried mushrooms in hot water for 30 minutes or cold - for 1.5 hours.
• Use the water in which the mushrooms were soaked for soup. It is filtered through filtration (fine sieve or gauze) and poured into a cooking pan so that no sediment gets in.

Classic recipe mushroom soup It is very easy to prepare, and the taste is rich and bright. The recipe provides a minimum set of products, because... the dish is so self-sufficient that it does not require additional enhancements of smell and taste.

• Calorie content per 100 g - 39.5 kcal.
• Number of servings - 4
• Cooking time - 1 hour 15 minutes

Ingredients:

• Dried white mushrooms - 100 g
• Onion- 1 PC.
• Vegetable oil - 2 tbsp.
• Carrots - 1 pc.
• Potatoes - 5 pcs.
• Salt - 1 tsp. or to taste
• Flour - 1 tbsp.

Step-by-step preparation classic recipe dried mushroom soup:

1. Pour boiling water over the mushrooms until they swell.
2. After half an hour, use a slotted spoon to catch them and rinse them under running water, and strain the mushroom infusion through cheesecloth.
3. Pour the mushroom infusion into a saucepan and add water, bringing the volume of liquid to 3 liters.
4. Big mushrooms cut, leave small ones whole. Place them in a saucepan and cook for about 40 minutes until they sink to the bottom.
5. During this time, saute the onion cut into half rings and grated carrots in vegetable oil. Add flour to the roast, stir and cook for 3 minutes.
6. When the mushrooms are ready, place the diced potatoes into the pan and fried onion with carrots. Cook for 10 minutes.
7. Leave the finished mushroom soup made from dried porcini mushrooms to steep for 10 minutes and serve with herbs and sour cream.

Wondering how to make dried mushroom soup? The step by step recipe will help you cook a dish in a new way. Take note of this wonderful idea and enjoy a hot first course on fasting days.

Ingredients:

• Dry mushrooms - 40 g
• Potatoes - 300 g
• Water - 1 liter
• Vegetable oil - 1 tbsp.
• Salt - to taste

Step-by-step preparation of lean potato cream soup from dried mushrooms:

1. Soak dried mushrooms an hour before cooking. Afterwards, catch the mushrooms and fry them in a frying pan in vegetable oil.
2. Drain the water in which the mushrooms were soaked through double-folded gauze to remove sediment.
3. Place into a saucepan fried mushrooms, pour mushroom broth over them and cook for half an hour.
4. During this time, peel the potatoes, cut them and boil them with salt. Afterwards, catch the potatoes and mash them with a potato masher or chop them with a blender.
5. Place the potato mixture and potato broth in a saucepan with mushrooms. Stir until the ingredients are evenly dissolved.
6. Season with salt, boil and serve.

Creamy dried mushroom soup is cooked with the addition of fresh cream. Mushrooms and cream in one broth create amazing flavor. This soup goes well with croutons smeared with crushed garlic.

Ingredients:

• Dried mushrooms - 200 g
• Milk - 1.5 l
• Champignons - 300 g
• Butter - 100 g
• Onions 3 pcs.
• Flour - 3 tbsp.
• Salt - 1 tsp.
• Ground black pepper - a pinch

Step-by-step preparation of creamy dried mushroom soup:

1. Soak dried mushrooms in a glass of boiling water.
2. Wash the champignons and cut into thin slices.
3. Peel the onion, chop it and sauté in a frying pan in butter until golden.
4. Add chopped champignons and soaked dried mushrooms to the onions. Continue frying for 10 minutes, add flour and cook, stirring for 2 minutes.
5. Pour the strained mushroom infusion and milk into the pan. Boil and lower the mushroom mixture. Reduce heat to low and cook, stirring occasionally.

Light mushroom soup made from dried mushrooms in a slow cooker has an extraordinary aroma and great benefits. Thanks to the electronic kitchen assistant, the multicooker, preparing soup will be much faster than cooking it on the stove.

Ingredients:

• Dried mushrooms - 50 g
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Flour - 2 tbsp.
• Bay leaf - 1 pc.
• Butter - for frying
• Salt - 1 tsp. or to taste

Step-by-step preparation of dried porcini mushroom soup in a slow cooker:

1. Cover dried mushrooms with water and leave for an hour. Then chop finely.
2. Chop the onions and carrots and fry them in butter in a slow cooker in the “baking” mode.
3. Meanwhile, in a clean and dry frying pan, lightly fry the flour until golden brown and add to the slow cooker with the vegetables.
4. Peel the potatoes, wash them, cut them into cubes and place in a bowl. Add mushrooms and bay leaf. Season with salt, add water, close the multicooker with a lid, set the “stew” mode and leave the soup for 1.5 hours until the signal.