Dishes using dried mushrooms are very fragrant. Despite the fact that they are in a dried state, they retain all the useful components and taste. There is another plus of the product in dry form - convenience and long shelf life. Soups made from dried mushrooms are especially tasty, which are very simple to prepare, but it is important to take into account some features.

Dried Mushroom Soup - Cooking Basics

In addition to the process of cooking the first course, it is necessary to properly prepare the mushrooms and take into account small tricks. The taste of the first dish will directly depend on this.

• Leave the dried mushrooms whole or grind in a blender, then add to the soup as a powder.
• Store the product only in paper or paper bags and always in a dry place. You can also use cardboard boxes. Otherwise, the mushrooms will be saturated with moisture, which will lead to the formation of mold.
• Many types of plants are suitable for preparing the first course, but housewives give their preference to porcini mushrooms. The first dishes with their use are the most fragrant.
• In addition to the dried product, fresh, and even pickled mushrooms can be added to the soup.
• Usually the finished dish is seasoned with sour cream, as well as fresh herbs. But it's up to you.
• When cooking soup, it is important not to overdo it with spices. They are easy to kill the mushroom taste of the dish. Therefore, use only pepper and bay leaf as a whole.

Dried mushroom soup - food preparation

Mushrooms must be prepared in advance; in general, they are not added to the soup.

• Soak the product in cool water for a couple of hours. If there is absolutely no time to wait, then fill them with boiling water and leave to swell for half an hour.

• Usually the liquid in which the mushrooms lay is also used for the broth. Therefore, fill them with clean water. But still strain it through a sieve before boiling.

• Boil the mushrooms in the water where they were soaked only if you are sure the plant is clean. Otherwise, before adding them to the soup, rinse well under running water.
• Cut the swollen mushrooms into cubes or strips, then lower them into the broth.

How to cook dried mushroom soup

Soft mashed soups are gaining more and more popularity. Cooking them is not as difficult as it seems at first glance.

Ingredients:

• dried mushrooms - to taste;
• potatoes - 1 pc.;
• onions - 1 pc.;
• ready-made broth - 1 tbsp.;
• cream - 1 tbsp.;
• vegetable oil;
• salt and spices - to taste.

Advice. You can use any broth. If it is based on chicken, then the soup will be creamy and more tender. And if you cooked it from vegetables, you will get a refreshing and summery dish.

Cooking:

• Prepare the mushrooms. Soak them, wash them. Since the soup will be crushed at the end, it is not necessary to cut them.

• Pour the broth into a saucepan, bring to a boil and add the mushrooms.

• Peel potatoes, cut into cubes. Rinse off starch.

• Add it to the mushrooms, make medium heat and cook the potatoes until tender. If the vegetable has become soft, then it is cooked.

• Meanwhile, peel the onion, chop it.

• Heat vegetable oil in a frying pan and fry the onion in it until golden brown, but transparent.

• When the potatoes are cooked, pour off some of the broth, you will need it later.
• Add the fried onion to the mushrooms, mix with a spoon. Remove the saucepan from the heat.

• Warm up the cream and pour it into a bowl.

• At this stage, add salt and other spices as desired. But don't use too many of them. Mix everything with a spoon.

• Using a blender, grind the contents of the pan to a puree. If you do not have a manual apparatus, then use a combine to kill the mass.

• Try to achieve a homogeneous consistency in the soup. If lumps remain and bumps form, then add the broth and beat the mixture again. You can also adjust the thickness of the soup with it.

• Serve mushroom soup with herbs and croutons.

• To give the soup a delicate and mild taste, at the end of cooking, add the processed cheese, chopped on a grater, and leave to simmer on the stove for another 5 minutes.
• Before adding pasta to mushroom soup, calcine them in a pan. Set the dishes on low heat, pour pasta and hold on fire until a dark yellow color forms on them. This procedure will allow them not to boil soft, and will give the soup an original taste.
• Mushrooms of medium maturity have the most intense taste and strong aroma. Therefore, for drying, choose just such plants. They will make the first dish a little tart and with a bright mushroom flavor.

To prepare soup from dried mushrooms, it is necessary not only to properly prepare the products, but also to take into account the technology of the recipe. Only then the mushrooms will open their aroma, and the dish will turn out to be very tasty. Bon Appetit!

Another way to cook the first course of dried mushrooms, see the video:

The aroma of dried mushrooms is amazing! It is enough to put just a few mushrooms in a two-liter saucepan with soup, and after 10 minutes the house will be filled with a thick mushroom spirit. Especially if you have white mushrooms (I have them). 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 satisfying dish. No cereals, no noodles, no thickening with flour. There is one point that you should definitely take 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. In purchased mushrooms, unfortunately, very often there is sand. It is very difficult to wash it out of dried mushrooms. Sand separates only when soaking. At the very end, when the mushrooms have already become soft, “wash” them with your hands in the water in which they were soaked. Remember them with your hands. Let stand 5 minutes. If there was sand, then it will settle. Now carefully remove the mushrooms (they will float on top), and strain the remaining liquid through several layers of cheesecloth. Remove the sediment and sand remaining at the bottom completely, but save the water - it will give that very unique aroma, because of which we love dried mushroom soup so much.

Ingredients:

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

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

How to cook mushroom soup from dried mushrooms

Place dried mushrooms in a strainer, rinse. Put them in a deep bowl and fill with clean water. Let the mushrooms soak for at least three hours.

Thoroughly rub the mushrooms with your hands in the infusion. Take out. Strain the infusion. Pour out the rest at the bottom.

In the pot where the soup will be cooked, put the mushrooms, pour in the strained mushroom infusion. Add clean water so that the total volume, together with mushrooms and mushroom infusion, is 1.5-2 liters.

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

While the mushrooms are boiling, prepare the potatoes, they should be peeled and cut into small slices.

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

When the mushrooms are cooked, add potato slices, fried onions and carrots to the pan. Put salt, bay leaf. You can add some black ground pepper. Boil the soup for 20-30 minutes until the potatoes are fully cooked.

Serve hot mushroom soup.

And be sure to flavor it with fresh sour cream. This is an amazing combination - mushrooms and sour cream, the taste of mushroom soup is revealed 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.

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

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

Soup calories

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

Depending on other ingredients, the calorie content of the finished dish can vary from 40 to 100 calories per 1 serving: if you use only onions, carrots, a little oil for browning and a handful of vermicelli and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheeses - more.

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

White mushroom soup with melted cheese

Ingredients (for 5 servings):

• dry porcini mushrooms -45 g;
• water -1.5 l.;
• potatoes -455 g;
• onion -125 g;
• carrots -125 g;
• processed cheese -225 g;
• butter -25 g;
• salt -5 g;
• black pepper - ⅓ tsp, optional

How to cook:

1. Soak dried porcini mushrooms for 2 hours in water, then put on fire and cook at a low boil for 25 minutes.
2. Peel the potatoes, cut into small pieces and transfer to the mushroom broth. Continue cooking for another 15 minutes.
3. Cut the onion and carrot into small cubes and fry in butter until soft. Transfer to a saucepan with soup and cook for 5-7 minutes. Do not allow the formation of a ruddy crust on vegetables, this will ruin the taste of the finished dish!
4. Cut the melted cheese into arbitrary pieces, add to the soup and cook, stirring constantly, until the curds are completely dissolved. This will take approximately 2-3 minutes.
5. Salt the mushroom soup, add black pepper if desired and serve.

Video recipe

Soup of dried porcini mushrooms with noodles

Ingredients (for 5 servings):

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

Cooking:

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

Videos cooking

Chicken soup with dried porcini mushrooms

Ingredients (for 8 servings):

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

Cooking:

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

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

Video recipe

All dried porcini mushroom soup recipes are easy to prepare. Optionally, you can increase or decrease the amount of any ingredient to adapt the taste to your habits and preferences. The more mushrooms you take, the more saturated the finished dish will turn out. Be sure to strain the water in which the mushrooms were soaked, otherwise the broth may turn out a little cloudy.

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

How to cook soup with dried porcini mushrooms?

There are many recipes for mushroom soups. For a simple diet meal you will need:

• 50 g dried mushrooms (preferably porcini)
• 1 head of onion
• 500 g carrots
• 3-4 potatoes
• Bay leaf
• 2–3 tbsp. tablespoons of vegetable oil
• herbs, pepper to taste
• 1 st. a spoonful of salt

Wash the mushrooms, put them in a bowl and soak in cold water for 1-2 hours. Do not discard the resulting infusion. Strain it through cheesecloth into another saucepan, put the dishes on the fire, add water to the desired amount of soup. While the infusion boils, peel the potatoes and cut them into cubes. Dip the potatoes in the boiling mushroom infusion.

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

Cooking dry mushrooms: step by step instructions

• More

In order not to interrupt the mushroom flavor, you can not add spices to the soup at all

How to cook mycelium from dried mushrooms?

For cooking you will need:

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

Wash dried mushrooms and pour 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

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

Tired of simple everyday borscht and soups? Want something light and tasty? Try making dried mushroom soup. This healthy stew will appeal to even the most sophisticated gourmets.

What are the benefits of mushrooms?

Many nutritionists claim that mushrooms are a unique product. Their composition resembles both fruits and vegetables at the same time. In addition, they can completely replace meat!

Mushrooms are a source of carbohydrates, fats, proteins and some other trace elements (tyrosine, glutamine and others). All of them are necessary for the human body. Vitamins A, B, D, E, PP have a positive effect on the circulatory and nervous system. Thanks to the contained components, mushrooms maintain hair, nails and skin in good condition.

Thus, this product is very useful, and it can be eaten as an addition to any dish, and as an independent product.

Today we will look at how to cook dry mushroom soup.

A little about mushroom soups

Doctors urge us to eat right, pay more attention to natural and low-fat foods and, of course, eat liquid daily. Thus, dry mushroom soup is an ideal option not only to refresh yourself, but also to get rid of excess weight.

It is worth noting that it is best to add dried mushrooms to soups. Ordinary fresh champignons will not be able to saturate the dish with their aroma like dried ones. Surely, having prepared such a stew in the winter, you will be pleased to remember those summer days when you wandered through the forest in search of mushrooms, chanterelles and honey mushrooms.

So, let's look at what soups can be made from dried mushrooms.

Recipe for broth of dried mushrooms with onions

To prepare this dish you will need:

• dried mushrooms;
• butter;
• greens (dill and parsley);
• salt to taste.

In order to prepare mushroom soup from dried mushrooms, you must first wash and clean its main ingredient. After that, put the mushrooms to cook on a slow fire. When ready, remove them from the heat, cool and cut like noodles. Fry them a little in a pan along with onions.

Put a little butter in the broth and bring to a boil.

Put the fried onions and mushrooms on dishes, pour them with broth and sprinkle with a small amount of greens.

Dry mushroom soup, the recipe of which, as you can see, is very simple, is ready. Now you can invite everyone to the table!

Mushroom soup with homemade noodles

In order to prepare such a soup, take care of the following ingredients: dried porcini mushrooms, butter, a glass of flour, egg, parsley, salt to taste.

As in the previous recipe, you need to start here by washing, cleaning and boiling mushrooms. After this ingredient is ready, strain the broth, add butter, salt and bring to a boil over low heat.

While the broth is boiling on the stove, you need to cook the noodles. To do this, mix salt, water, flour, raw egg and mix well. Place the dough in the refrigerator to "cool" for 20-30 minutes. After this time, roll it into a straw.

Before serving, put a mix of mushrooms and noodles in plates, pour the resulting broth and sprinkle with dill and parsley.

Dry mushroom soup with dumplings

How else can you cook dry mushroom soup? Try the first dish with the addition of dumplings. This is a simple dish, but very tasty.

To prepare it you will need:

• parsley (several branches);
• dried mushrooms (50-60 grams);
• 1 onion;
• butter;
• 1 carrot;
• parsley root;
• 150 grams of semolina;
• 200 ml of milk;
• 1 egg;
• salt.

Before you start cooking dry mushroom soup with dumplings, you will need to soak the mushrooms in cold water. After 3 hours, put them on a small fire along with water rich in mushroom aroma. Boil them until done. After that, we take the mushrooms out of the pan, cool and cut into small pieces. The resulting broth must be filtered.

Peeled and chopped onions, carrots and parsley root, fry a little in a pan, adding oil there.

Add the resulting browning and pre-cut mushrooms to the broth and bring it to a boil. Add salt and spices to taste. After that, the soup should languish for another 10-15 minutes over low heat.

To prepare dumplings, you need to boil milk, add semolina to it and cook for about 10 minutes, stirring constantly. After the porridge must be cooled, add butter and egg to it, mix until smooth. Boil salted water and place the formed dumplings in it. Once fully cooked, put them in a colander and rinse with water.

Before serving, add the dumplings to the mushroom broth.

Mushroom cereal

We offer all lovers to try another dry mushroom soup. Its recipe is very simple. Anyone can cook this dish.

For this you will need: 1 small carrot, 10 pcs. dried porcini mushrooms, 4 potatoes, a couple of small (or 1 large) onions, 120-150 grams of buckwheat, 1 parsley root, butter, parsley, water.

In order for buckwheat to be soft, it must be soaked in water.

Dry mushrooms also need to be poured with water, rinsed after a couple of hours and boiled until tender. Let them cool and then cut into strips.

Strain the broth and toss in the diced potatoes. Saute the mushrooms, onions, carrots and parsley root over low heat in butter. Throw all this into the broth, add already swollen buckwheat to it, salt and cook for 15-20 minutes.

In order for you to get real cereal, you need to add 200 grams of sour cream or 1 large glass of baked milk to our resulting mushroom soup from dried mushrooms and put it in the oven to languish.

After 30 minutes, the dish will be ready.

Dried mushroom soup with croutons and beans

To prepare this dish, you need to have the following ingredients on hand:

• 50 grams of beans;
• 50 grams of dried mushrooms;
• 1 onion;
• tomato paste;
• butter;
• toast;
• salt.

As usual, to begin with, the mushrooms must be soaked in cold water for 3 hours, then boiled. We take out the mushrooms from the broth, and filter the liquid.

Sauté the onion until golden brown and add the tomato paste to it.

To the simmering mushroom broth, add the pre-cooked beans, sliced ​​mushrooms, and cooked stew. All ingredients must be boiled over low heat for another 15-20 minutes.

Before you eat such a soup of dried mushrooms, you need to put croutons in it.

Mushroom cream soup

Take 50 grams of dried mushrooms, soak them for 3 hours, boil, cool and chop finely.

Peel 2 onions, chop them and, together with the mushrooms, send them to fry in a pan for 5 minutes. Add a little flour here (30-40 grams), mix and fry again for 2 minutes.

Pour 250 grams of broth and the same amount of milk into the fried vegetables, mix again. Bring everything to a boil and remove the pan from the heat.

When the resulting soup has cooled slightly, add pepper and salt to it to taste. After that, beat it in a blender into a homogeneous creamy mass.

Dry mushroom soup is ready. Garnish with parsley sprigs before serving.

Simple Dried Mushroom Soup

This soup is a great option for vegetarians and just mushroom lovers. It contains a large amount of vitamins and minerals. Therefore, it will be useful not only for adults, but also for children.

To prepare it, you will need: dried mushrooms (60 grams), onions, a little sour cream (a couple of spoons), potatoes, parsley, butter, salt.

For several hours (preferably at night), pour the pre-washed dried mushrooms with water. After the mushrooms absorb water, become soft, drain the water and fill them with fresh water. Place the saucepan over low heat and bring to a boil. Boil the broth for 50-60 minutes.

After that, cool the mushrooms and cut them into strips or just slices. Throw chopped potatoes into the broth, salt and send to cook on a slow fire. In the meantime, start frying. Peel and chop the onion. Put it in a heated pan with butter and sauté until golden brown.

When the potatoes are ready, add mushrooms and fried potatoes to it. Add salt and pepper to taste.

Before serving, add a few tablespoons of sour cream to a bowl of soup.

Bon Appetit!

And finally...

Thanks to its exquisite aroma and excellent taste, any dry mushroom soup will help diversify not only the daily menu, but also become the main dish at any holiday. Therefore, if you love this product, cook according to our recipes. You and your loved ones will surely be satisfied!