Description

Mushroom Dried Porcini Mushroom Soup  we will cook in combination with thin and hearty vermicelli. Such an unusual combination, as well as the absence of the usual cream in mushroom soup, will allow you to enjoy the pure taste of dried mushrooms. Dairy products are designed to emphasize and smooth the mushroom taste, because without them it feels more tart and pronounced.

This soup turns out to be very tasty if you cook it at home. The apartment will have amazing aromas of forest and greenery.

A simple step-by-step recipe for a dish with a photo we presented below. From it you will learn how to cook incredibly tasty, hearty and low-calorie soup from dried porcini mushrooms. As a side dish for such a hot dish, it is best to serve some hot wheat bread croutons, as well as fresh herbs.

Let's start cooking.

Ingredients

• 
     (50 g)
• 
     (3 pcs.)
• 
     (1 PC.)
• 
     (1 PC.)
• 
     (1/3 Art.)
• 
     (1 clove)
• 
     (taste)
• 
     (taste)

Cooking steps

Pour dried mushrooms in a deep bowl with cold water and leave for half an hour (or more) to soak and swell. Filter the mushroom water through a sieve or several layers of gauze into a clean pan and put it on fire. We wash the mushrooms ourselves and send them to the pot to cook. We cook the broth on medium heat for half an hour, after which we extract the mushrooms from the broth, and we filter it again through dense cheesecloth into a clean bowl.



Peel and chop the onion, heat the pan with vegetable oil and pour the chopped onion into it, fry until transparent. We wash the carrots, peel and rub on a coarse grater, add it to the onion. Squeeze the garlic in a pan, mix the ingredients and fry for another 1-2 minutes.



Cut the cooled mushrooms into medium sized slices and pour them into a frying pan for vegetables, mix, salt and pepper to taste, fry for 10 minutes.



Pour the diced potatoes into the boiling broth and continue to cook the soup. Then add vermicelli to the pan and bring the soup to a boil.



Add the fried mushrooms, onions and carrots to the pan, mix the ingredients and cook until tender.



Pour the finished dish into plates and serve with fresh herbs and hot crackers. The lean mushroom soup of dried porcini mushrooms is ready.



Bon Appetit!

Dried porcini mushrooms can be bought all year round. Compared to fresh, dried ones create a much richer taste when cooking in vegetable broth. And only such an ingredient will allow the use of "mushroom dust" - a universal component for an unforgettably tasty soup.

Let's pick some good mushrooms when buying. Their true signs:

• Thickness not less than 5 mm (a mushroom that is too thin crumbles when broken, in the broth it falls apart, adding unappetizing turbidity).
• Humidity: A well-dried mushroom breaks and bends. Preserved elasticity is the key to a pleasant feeling from the soup. If the mushroom cracks with dust, it is overdried and will be bitter in fat. If the mushroom stretches and cannot break, it is not finished. In the soup, such an ingredient will be slimy and rubbery.
• Color - flesh-white or light yellow, solid, saturated, without spots and stripes.

Cooking the perfect mushroom soup

We need simple products:

• Dried porcini mushrooms - 200 grams
• Mushroom infusion - 200 ml (obtained after soaking the mushrooms)
• Soup water - 2.5 L
• Butter - 30 grams
• Sunflower oil - 50 ml
• Onions - 1 pc. medium size
• Garlic - 2-3 cloves
• Premium wheat flour - 3 tbsp. spoons
• Cream (18-20% fat) - 125 ml
• Salt - 1 tsp
• Ground black pepper - 2-3 pinches
• Sprig of parsley or thyme - for decoration when serving
• For vegetable stock: 1 carrot and 1 medium onion, a slice of celery root (about 100 g), thyme (2 branches), bay leaves (2-3 pcs.), Parsley (2 branches), black peppercorns (3 pcs.).

What are we doing:

Secret number 1. For a delicious rich soup, the proportion of dried porcini mushrooms and water is 1 cup of broken mushrooms per 3 liters of water. If measured in grams, then this is about 70 grams of mushrooms.

Secret number 2. Be sure to wash the mushrooms - 2-3 times in running water, folding in a colander. Remember, according to the technology, mushrooms are not washed before drying, wherever they are dried.

Secret number 3. Soak the mushrooms before cooking. This will return the mushrooms to an elastic texture, and the water will turn into a mushroom infusion - a valuable ingredient in cooking from dried mushrooms. In addition, the soaked mushroom is cooked as much as 2 times faster (!)

The proportion of soaking is 1 cup of mushrooms in 2 cups of water. Water temperature: so that the hand does not feel contrast, neither cold nor hot. Soaking time - 30 minutes. Press the mushrooms in a plate so that they do not pop up.

Secret number 4. We get the mushrooms after soaking with a slotted spoon.

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

Secret number 5. Cooking vegetable broth - the base for mushroom soup from dried mushrooms. The main advice is to carbonize the onion. To do this, remove only the top layer of dry husk from the onion, cut the vegetable in half and warm it, as on a grill, in a well-heated non-stick frying pan without oil. Look at the photo, we lay the onion down with a slice and fry for 2-3 minutes:

We should get - caramelized toasted slice (without burning!)

Peel and cut the carrots and celery, as usual - into large pieces 3-4 cm.

We heat water (2.5 l) and pour the root crops, half the onion and herbs and pepper. We cook the broth on low heat, the lid is closed (!) - About 30 minutes.

Secret number 6. Fry mushrooms with vegetables and flour before sending to the broth on a mixture of butter - cream and vegetable. Cut the onion into a small cube. We heat vegetable and butter in a pan - 2 tbsp. tablespoons and 50 grams (cut into pieces). All oil should melt.

The first to send onion is roasting - 2-3 minutes to translucency.

Dried mushrooms already lay in the water for half an hour. Half the mushrooms are cut into a small cube (5 mm), and the second half - with 2-3 cm sticks. We send the cut into a pan where the onions are fried.

We crush garlic for the convenience of cutting into small cubes and carefully chop with a knife. Add it to the pan at the moment when all the moisture has already evaporated.

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

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

Secret number 7. First, make some broth with roast, and add this mixture to the pan. We pick up 2 soup ladles of broth and send to the frying pan with frying.

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

Secret number 8. It's time to add mushroom infusion to the soup - 1 cup to our pan (3 l). Once the soup has boiled, fasten the fire to a minimum and cover with a lid (!). The soup will cook under the lid for about 30 minutes.

Secret number 9. When to salt dried porcini mushroom soup:

• The first time at the beginning of cooking - ½ teaspoon;
• The second time - at the very end of cooking (the second half of a teaspoon).

Secret number 10. The highlight of our recipe is mushroom dust. While the soup is being cooked, there is just time to cook it. This seasoning is perfect for other dishes, and our soup will make it amazingly delicious.

How to cook mushroom dust

We bought the right non-dried mushrooms that retained elasticity. For seasoning, dry them in the oven at 100 degrees for 7-10 minutes. Pour half a glass (30-35 grams) of broken mushrooms on a baking sheet and put in a preheated oven. Mushrooms will become very dry and will easily crumble into dust if you rub them between your palms.

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

A step-by-step recipe for a delicious soup of dried white mushrooms or a mixture of different mushrooms with vermicelli (and optionally with homemade noodles), potatoes, carrots and onions.

I know for sure that many people like to eat mushrooms, and some even more like to collect them. I always look forward to autumn - my favorite time of the year. And I spend every morning in the forest in search of mushroom places. When the crop is harvested, preserved and frozen for the winter, I begin to dry the mushrooms. Dry white mushrooms are especially tasty! Then you can cook with them all winter, and not only soups, but also add to stew, to creamy pasta, to stewed or fried potatoes, to stewed cabbage, to cutlets. I’ll tell you a secret, if you have a lot of dry mushrooms, then you can grind them into a dry powder with a blender or coffee grinder, and then add this powder to soups and other dishes. A hundred times tastier than mushroom chemical cubes or other seasonings!

By the way, do you know that Thais and Chinese (I think, like many Asians) also cook a similar soup? Only from our own, local products: exotic for us, and for Thais - an ordinary breakfast dish!

So, let's move on to preparing the soup.

To prepare a delicious mushroom soup, you will need:

• 50 g dried mushrooms
• 3 medium potatoes
• 1 medium onion
• 1 carrot
• 50-100 g of vermicelli or minced spaghetti
• salt, spices
• vegetable or butter for frying

Step by step recipe for dried mushroom soup

1. First we need to prepare all the ingredients.

- First of all, mushrooms. Rinse the mushrooms and soak overnight.

If it didn’t work out, you can pour boiling water over it and let it brew for 3-4 hours. I usually soak for 2.5-3 hours, and after an hour, drain the water and refill it with boiling water.

Then I wash it again, cut it into pieces.

- We clean the onion and finely chop.

- Three washed and peeled carrots on a grater (large, beetroot) or cut into strips.

- Chop the potatoes in pieces.

2. Pour 3-3.5 liters of water into the pan and put slices of mushrooms there.

3. Cook for about 40 minutes. As the mushrooms begin to sink to the bottom, you need to add chopped potatoes.

4. Fried chopped onions and carrots in a pan with vegetable or butter.

5. Cook the potatoes for 10 minutes and add chopped spaghetti or vermicelli.

6. Next we send the passivated onions and carrots.

7. Salt, put spices to taste.

8. Cook until fully cooked.

9. To make the soup tasty, it must be infused for 10-15 minutes.

10. Garnish the soup with herbs and serve with sour cream (some people like mayonnaise).

Bon Appetit! Recipe from Olga Maslyanoy.

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

   You can leave the mushrooms soaked in cold water at night, and cook in the morning. Another way is to soak in warm milk, only then milk will have to be poured.

   Before soaking, the mushrooms must be washed under running water, as they could have remained contaminated: earth, sand, needles, etc. even if you are going to use salted or pickled mushrooms for cooking, for example, if you cook hodgepodge, it is better to cook the broth from dried mushrooms, especially if the dish is lean. On such a broth, by the way, you can cook a lot of dressing soups with cereals or pasta. You can combine mushrooms and meat or mushrooms and chicken.

If you want a delicious soup, but somehow pall everything, cook dried mushroom soup. Well, if you had time to stock up on them in the fall. And if not, you can buy it at the supermarket. There is such a stew best freshly prepared, so we will make a small portion. For 1.5 liters of water, take a handful of dried fungi, carrots, onions, 3-4 potatoes.

We also need roasting oil, 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 in a pan with poured water and put the mushrooms in the same place. Putting is better in cold water, so the broth will come out more saturated. Cooking time is about an hour, after boiling we will reduce the fire. In the meantime, peel potatoes, carrots and onions. Cut the potatoes into cubes or straws, as you like, cut the onions and carrots into small cubes.

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

Dried White Mushroom Soup  can be cooked with pasta.

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

If you want, this soup can be made on chicken broth. In order to cook separately chicken and pre-soaked mushrooms, it will take time the same way, then mix the broths. But just mushrooms will be enough. For a three-liter pot, take 50 g of porcini mushrooms. Soak them in advance with cold water or half an hour hot. We cut the mushrooms, pour in filtered water, in which they were soaked, bring the volume to 2.7 l and cook for 40 minutes. Peel and chop potatoes, onions and carrots.

Strain onions and carrots until soft in vegetable oil. If you do not fast, add a piece of butter to the fry. The taste of the soup will improve. We put potatoes in the broth, bring to a boil, remove the foam, add spices. After 10-15 minutes, put the backfill of pasta and add the frying. The cooking time of pasta depends on their quality, it is desirable that they be of high quality, otherwise they will spread into porridge. It is necessary to cook for a very short time, until half-cooked, because in the hot broth they are still softened. You can make such a soup with homemade noodles, it will be even tastier. Potatoes in the recipe are optional, you can not put them, double the amount of pasta.

Dried Mushroom Soup Recipe

Mushroom broth is excellent at mushroom broth. Moreover, there are many ways to prepare this dish.

1. Lean hodgepodge 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. tablespoons of olives, bay leaf, black peppercorns, salt.

Soak the washed dried mushrooms overnight. In the morning we take them out of the water, filter it, and in it we put the mushrooms to cook. If desired, we clean the champignons (if the mushrooms are young and clean, this can not be done), slightly cut the legs and cut into slices of arbitrary thickness. Cut the onions and carrots into strips. Pass the chopped onion in vegetable oil, then add the mushrooms and carrots to it. Fry until the carrots are ready. We clear pickles from the skin and seeds, cut into strips and simmer in a small bowl with the addition of brine. If the brine is very salty, dilute it with boiled water. We take out the boiled mushrooms from the broth and cut into small pieces. We bring the volume of mushroom broth to 1.5 l, put boiled mushrooms and fried mushrooms, carrots and onions, cucumber. Cook for about 15 minutes, then add capers and olives and cook for another five minutes. Potato is not used in this recipe, but you can well put it if you wish. They serve hodgepodge 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 pickled mushrooms, 2 pickled cucumbers, 0.6 kg of potatoes, 1 onion, 1 carrot, 1-2 tbsp. tablespoons of tomato paste, salt, pepper and other spices to taste, vegetable oil for frying, lemon, olives or olives.

Soak the mushrooms, then cook until cooked. We use filtered water, in which they were soaked, bringing the volume to 2.5 l. We take out the mushrooms and cut them into strips. We clean onions, potatoes and carrots.

   Dice the potatoes and dip them into the broth. Put the bay leaf. We cut onions and carrots into strips and sauté in vegetable oil until soft. Add tomato paste and broth, stir. Put in 10-15 minutes after laying potatoes. Wash salted mushrooms and chop finely. Cucumbers, if necessary, peeled, cut into strips and simmer in a small amount of brine. Add cucumber and salted mushrooms to the broth. Salt, pepper. Lemon and olives can be put on serving, or you can add immediately to the hodgepodge and boil for a minute. Serve with fresh herbs and sour cream or with lean mayonnaise.

Cook dried mushroom soup, as we see, is not difficult. To diversify the menu, let's prepare a pickle. 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 pepper 3- 4 things. We’ll soak the mushrooms in the evening, and boil them in the same water in the morning, filtering it through a sieve with a napkin laid on it. Simultaneously with the mushrooms, we put the chicken to cook.

   We take out the prepared mushrooms and cut into strips. We take out a quarter, pick and chop chicken into pieces. We mix the chicken broth and mushroom broth, the volume should be about 2.5 liters. We put mushrooms in the broth and put on the fire. Pickle is usually cooked with rice or pearl barley. But with pearl barley it is much tastier, only to cook it longer. You can soak the cereal at night, and in the morning put it to cook. In total, until the readiness to reach her for about 40 minutes.

And you can use this option to be faster. In a separate bowl, pour half a glass of pearl barley with 1.5 cups of boiling water and cook for 7 minutes, after which we throw the cereal into a colander and then put it in a pan with broth. Let the barley be cooked, and we will peel the potatoes, chop the onions and grate the carrots on a coarse grater. We clear pickles from the skin and, if the seeds are large, from the seeds. Shred them with straws and simmer with a small amount of brine. After about 15 minutes from the start of cooking cereals, put chopped potatoes into the broth. When the broth boils again, remove the foam and add the chopped chicken meat to the pan. It remains to put the parsley, 3-4 peas of black pepper and other spices to taste. After 15 minutes, put the pickles and salt. When the potatoes are cooked, the soup is ready. Greens can be put on plates when distributing. And you can pour it into a boiling broth and let it boil for literally half a minute. One cucumber can be replaced with a pair of salted mushrooms, if you have them.

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

All the soups that we reviewed are ordinary dressings. They are characteristic for our national cuisine. Another way cook dried mushroom soupc is cream soup or mashed soup. These dishes came to us from the west, but they help to diversify the menu and have a delicate texture and a pleasant taste.

Let's boil soup - mashed dried mushrooms  with cream cheese. We will need these products:

Dry porcini mushrooms 50g

Potato 700g

Soft cream cheese 400g

1 carrot about 100 g

Let's boil soup - mashed dried mushrooms with cream cheese. We will need these products:

Dry porcini mushrooms 50g

Potato 700g

Soft cream cheese 400g

1 carrot 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 slices. We filter the water from soaking, bring its volume to 2.5-2.7 liters and put the mushrooms to boil. It takes about 40 minutes. In the meantime, peel potatoes and carrots. Cut the potatoes into cubes, carrots with straws or slices, leeks with rings. Add the chopped vegetables to the broth and cook until the potatoes are ready. Grind the contents of the pan with a blender. In order not to splatter the entire kitchen, take the pan with more volume than necessary. After that 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 - Dried Mushroom Soup

To prepare the cream soup, take a pound of fresh champignons and a handful (30-40 g) of dried white mushrooms. We also need to prepare three glasses of chicken broth, 3CT. tablespoons flour, 150g of heavy cream, chive, salt, spices: dried oregano, ground nutmeg, ground black pepper.

   Pour dry mushrooms with a small amount of boiling water and let stand for half an hour, then take out the mushrooms and strain the liquid. We cut the mushrooms and white 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, mix. In the pan we spread the mushrooms, flour diluted with the broth, add the remaining hot broth, mushroom infusion and put the unpeeled garlic clove and a pinch of spices.

   Bring to a boil, salt and cook for about 10 minutes. After that, remove the garlic, and chop the soup with a blender. It is better to take a pan a little more than necessary so as not to spatter everything around. Pour the cream and warm, 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 according to the recipe. Croutons instead of bread are good for such a soup.

Recently, in a store, I came across dried porcini mushrooms, harvested in Altai and beautifully packaged. The mushrooms themselves turned out to be excellent, clean, very fragrant, so it was simply impossible to pass by. And so today we will cook a delicious mushroom soup from dried porcini mushrooms.

  (to the pan 3 l)

• 50 g dried porcini mushrooms
• 3 potatoes
• 2 small onions
• 1 carrot
• some spaghetti or vermicelli
• salt pepper
• butter or vegetable oil for frying

Cooking:

We wash the dried porcini mushrooms and soak in cold water at night, we will cook the soup in the morning.

In the morning we take the mushrooms out of the water, but do not pour the mushroom infusion! Then add it to the soup. Mushrooms cut into smaller pieces.

We fill the 3-liter pan with water and put it on the fire. Put one peeled whole potatoes in a pan. While the water is boiling, lightly fry porcini mushrooms in butter.

Then put the mushrooms in boiled water. We add mushroom infusion there, filtering it through the smallest sieve. Let the mushrooms boil over low heat.

We clean the onion and cut it into small cubes.

We clean the carrots and three on a coarse grater or cut into small strips.

In a pan where porcini mushrooms were fried, add butter or vegetable oil (according to your preference), spread the onion and pass it until transparent.

While the onions are fried, peel the remaining two potatoes and cut them into small cubes.

For mushroom soup, instead of vermicelli, I prefer to take thin Italian spaghetti. Finely broken, they completely replace vermicelli, but they do not boil into porridge. So, take some spaghetti and break them as finely as you like.

Meanwhile, the onion is ready, add the carrots and continue to fry on low heat for 3-4 minutes.

We take out the whole potato from the pan and knead it with a fork until it is mashed.

Now in a pan with mushrooms add frying from onions and carrots, diced potatoes, spaghetti and mashed potatoes. Salt, pepper to taste and cook until spaghetti is cooked, i.e. 8-10 minutes.

I do not use any seasonings, except salt and pepper, the aroma is already crazy. All! Our dried porcini mushroom soup is ready! Let it infuse for 20 minutes and serve, very tasty with sour cream.