Unlike fresh mushrooms, dried mushrooms acquire a unique aroma that makes any dish special. In addition, they retain their unique properties and become just a treasure of vitamins and minerals in winter. It is very easy to procure them, they do not require much effort, like conservation. Dried mushroom soup is prepared more often in winter, when fresh forest specimens can no longer be found. The many variations of the recipes allow you to prepare a soup or aromatic first course for every taste.

Dried mushrooms cannot be put into soup so easily, only if they are ground, then they are put together with spices. But if you want the product to retain its original appearance, a little preparation is needed.

Before cooking, soak the mushrooms to swell. This is done in several ways:

• in cold water for a couple;
• bay with boiling water or warm milk.

Mushrooms soaked in cold water do not lose their taste and smell, and the broth is richer. Milk gives an unusual flavor, which makes the soup made of dried porcini mushrooms even more delicious. Only the milk after soaking will need to be poured out, which is costly and uneconomical.

First, dry mushrooms should be rinsed under running water to get rid of debris and dirt, and only then proceed to soaking.

Even in cases when fresh mushroom specimens are needed for cooking, it is better to prepare broth from dried ones.

Forest bread, as mushrooms are also called among the people, goes well with many products. Therefore, in addition to the traditional recipe, housewives often improvise and add various ingredients to mushroom soup made from dried mushrooms that only improve the taste.

Forest broth can be used to make many different seasoning soups with dried mushrooms by adding cereals or any pasta. For vegetarians, such a meal will be quite satisfying, and for meat-eaters, mushrooms can be combined with any meat, but chicken is best suited. Mushroom soup itself is quite satisfying and contains no less protein than meat products.

Recipes

From the mushrooms according to the recipe, you can make a delicious mushroom soup with the addition of meat, chicken, or make a lean dish. And they also make mashed soups, dressing or creamy, you just need to know how to cook them correctly.

Dried mushroom and cream cheese soup

Any mushrooms go well with dairy products. To cook a soup with melted cheese for 2 servings, you must:

• 40 grams of any dried mushrooms;
• 2 potato tubers;
• 1 medium carrot;
• 1 onion;
• 1 processed cheese;
• a stalk of leeks;
• salt pepper.

First you need to prepare the main ingredient and soak it in water for 2 to 3 hours. Then pour out the water and rinse the mushrooms again under running water. At this time, prepare vegetables. Peel potatoes, carrots and onions. Grate carrots, cut potatoes into cubes. Chop the onion and leek into thin half rings.

Pour soaked and washed mushrooms or aspen mushrooms with cold water and put on medium heat. They should cook for at least 20 minutes. Add potatoes to the boiling broth, and fry the onions and carrots in a hot frying pan until the characteristic golden brown color. When the potatoes are pierced, you can put the frying on. Add the spices and cook the mushroom soup for another 15 minutes. Then add melted cheese grated on a fine grater and leave to simmer until it dissolves.

It is better to serve dried porcini mushroom soup with chopped herbs and croutons.

Assorted mushroom cream soup

Combining dried and fresh is very successful in the autumn, when there are still mushrooms in the forest, but in winter you can also treat yourself to a fragrant soup. In any supermarket or grocery store, you can find mushrooms all year round.

To prepare 2 servings you will need:

• 200 grams of fresh champignons or porcini mushrooms;
• 20 grams of dry mushrooms;
• 70 grams of cream;
• 20 grams of butter;
• 120 ml ready-made meat or chicken broth;
• 1 tablespoon flour;
• garlic;
• nutmeg;
• salt and pepper.

First of all, you need to soak the main ingredient and allow all the liquid to drain. Fresh mushrooms are washed under running water and cut into slices. Fry them in butter until transparent. In another frying pan, fry the flour and add butter, mix thoroughly. Then pour in the broth and stir so that there are no lumps. Boiled potato broth can replace flour.

Fried fresh champignons, broth thickened with flour, soaked mushrooms are mixed in a soup container, spices are added and simmered over low heat for 15 minutes. With the help of a blender, the mass is interrupted and warm, but unboiled cream is introduced.

Serve ready-made cream soup with garlic croutons.

Mushroom soup with noodles

For most, dried forest mushroom soup with pasta is prepared exclusively with chicken or meat broth. But mushroom broth can also be a great alternative. This dish is classified as lean, it is suitable for people who monitor their weight.

To prepare 4 servings you need:

• 80 grams of dried porcini mushrooms;
• 1 onion;
• 1 carrot;
• 2 potato tubers;
• 120 grams of noodles or spaghetti;
• spices to taste.

Soak dried mushrooms in the evening or in boiling water for 30 minutes. At this time, boil pasta until cooked. Peel and finely chop onions and carrots. Fry vegetables in vegetable or butter. Peel the potatoes and cut into strips.

Boil the soaked mushrooms in salted water, remove the foam and put the potatoes, cook for 20 minutes. After the potatoes are ready, you can put the fried vegetables and add spices to taste. Let it simmer for another 15 minutes.

Before serving, spread the noodles on a plate and pour over the vegetable broth. Sprinkle with herbs if desired.

Features and subtleties of cooking

Mushrooms are delicious in any form, but since this is a seasonal product, it is more often stored for the winter in the form of conservation or dried. In the latter case, they not only retain their beneficial properties, but also become fragrant. You just need to know how to cook the soup correctly. Fresh champignons will never give such a rich smell as dried ones, therefore, it is the blanks that are used to make soups. They do not take up much space, and it is better to store them in a dry place in a cardboard box. Also, after drying, you can make a seasoning from the mushrooms, using a blender to turn the blanks into powder. So the aroma can be given not only to the soup with dried porcini mushrooms according to the recipes above, but also to other dishes.

Any dried mushrooms can be added to chicken soup, it can be:

• chanterelles;
• royal white mushrooms;
• specimens growing under birch or aspen trees;
• honey mushrooms.

They are best paired with chicken and heavy cream. It is better not to add a lot of spices, so as not to interrupt the rich taste and smell. It is enough just to pepper and salt, and also put 1 - 2 bay leaves.

It is better to fry the soup with butter, but during the fast you can replace it with vegetable or olive oil. If your shape allows, you can add melted cheese to the soup, it will add creamy notes.

It is worth noting that the broth is often dark, and in order to achieve transparency, it is better to drain the first broth. Porcini mushroom soup is usually lighter in color.

If noodles or other pasta are added to the soup at the boiling stage, it is better to roast them in a pan so that they do not boil over, and also do not interrupt the taste.

You can also add various cereals to mushroom soup made from dry mushrooms. It can be buckwheat, pearl barley or rice. They will make the dish more satisfying and nutritious.

To make the mushrooms more aromatic, but impatient, you need to dry those that are fully ripe. It is not worth buying them in the markets, since there is a danger of poisonous specimens getting in bundles, which become invisible in dried form.

A fragrant soup with dried mushrooms can be prepared in any season. In dried form, they retain all the useful substances, their aroma is enhanced. Dried mushrooms are natural antidepressants, they stimulate the brain, relieve inflammation and pain. In addition, they remove harmful substances from the body, as they are a natural sorbent.

When choosing dried mushrooms, pay attention to the fact that they are dry, without damp spots, there should be no burnt areas on them. They should be light and have a characteristic odor.

Attention! If you dry mushrooms yourself, keep in mind that it is not recommended to dry chanterelles, honey mushrooms and milk mushrooms, because they will add not only aroma to the dish, but also bitterness. It is better to salt them, freeze or pickle them for the winter.

For soup, you can use almost any mushrooms, but the most delicious and aromatic ones are porcini. When preparing porcini mushroom soup, exclude spices. Add only salt and black pepper, maximum bay leaf. Other spices will not improve the taste of the dish, but will only kill the aroma. To make cream soup, add champignons to dried mushrooms.

Important! Dried mushrooms have a very rich taste, even aggressive. If this is your first time cooking mushroom soup, it is better to put in fewer mushrooms than to overdo it. Optimal Proportion: A handful of mushrooms in a large pot of soup.

Dried mushrooms should be stored in a paper bag or cardboard box. Avoid high humidity indoors. You can store mushrooms either whole or in powder form. To do this, grind them in a blender.

Mushroom powder soup is more aromatic, especially if porcini mushrooms are chopped. In addition, it is easier to prepare: ground mushrooms are added to the soup 5 minutes before turning off. And that's it: soup with a rich mushroom aroma is ready.

How to cook dried mushrooms properly

Before cooking, we soak dry mushrooms until they swell, i.e. pick up moisture evaporated during drying. If you bought mushrooms in a package, then follow the instructions for preparing them. If you do not have instructions, then follow the general rules.

Dried mushrooms are harsh and therefore require long soaking. Ideally, fill them with cold water and leave overnight to make them as soft as possible. Although 3-4 hours of soaking is enough for most mushrooms. When dry mushrooms have taken up the required amount of water, they are used in the same way as fresh ones.

Read also: Creamy champignon soup with cream - 9 best recipes

We boil them in the same water in which they were infused, having previously filtered. This will help get rid of sand and other debris. For filtering we use linen, cotton cloth or gauze folded in several layers.

We dilute the mushroom infusion with the required amount of ordinary water. If there is little time for preparation, fill the mushrooms with hot water and boil for 10-15 minutes. After the time has elapsed, rinse thoroughly with running water.

On a note! Try soaking the mushrooms in milk instead of water. Their taste will become more delicate.

Cook the dried mushrooms for about 40 minutes. We remove the foam when cooking broth in the same way as when cooking meat. Readiness is easy to determine - the mushrooms sink to the bottom of the pan. To enhance the taste, the mushrooms can be fried before boiling. It is most delicious to use butter or a mixture of it with vegetable oil.

Be sure to insist the finished soup for 10-15 minutes. Most of the recipes go great with sour cream. It makes mushroom soup more tender and rich.

Simple soup with dry porcini mushrooms

This simple and delicious recipe does not take long and does not require any cooking skills. It is worth trying it at least once: a fragrant soup with porcini mushrooms will become a frequent dish in your family.

• 30 g dried mushrooms;
• 1 onion;
• 5 medium sized potatoes;
• vegetable oil;
• salt;
• greens to taste;
• sour cream.

We prepare the mushrooms: soak until softened, filter, rinse. Cut into small pieces and fry with chopped onion in vegetable oil.

We filter the broth in which the mushrooms were infused. Add water, put on fire and bring to a boil. Peel the potatoes, cut into medium cubes.

Put the mushroom and onion roast in the boiled soup, bring to a boil, remove the foam if necessary. Add potatoes, salt and cook until tender. Let the soup brew. When serving, add sour cream to each plate, sprinkle with herbs.

Puree soup with dried mushrooms and cream

The creamy taste combined with the aroma of porcini mushrooms will not leave anyone indifferent. If desired, the cream can be replaced with fat milk, but with cream the soup will turn out much tastier.

• 20 g dried porcini mushrooms;
• 2 medium-sized potatoes;
• 50 ml cream 30%;
• parsley;
• several fresh champignons;
• salt and pepper to taste.

Soak the mushrooms, rinse, boil, filter and beat with a blender with cream. Boil potatoes in mushroom infusion, cool and add to mushrooms with cream. Beat everything together with a blender until creamy, adding the mushroom broth.

Serve with fresh champignons: cut a few mushrooms into slices, fry in butter. When serving, garnish with parsley and fried mushrooms.

Read also: Soup with meatballs and noodles - 4 easy recipes

Cream of mushroom soup with sour cream

The rich mushroom flavor in this recipe comes from the use of a variety of mushrooms. Feel free to use dry, fresh, and frozen mushrooms in one recipe. The cream soup is very tender and aromatic.

• 300 g of mushrooms;
• 1 large onion;
• 1 liter of milk;
• butter and vegetable oil for frying;
• salt;
• black pepper;
• parsley;
• sour cream;
• toast.

We use a lot of mushrooms in this recipe because potatoes, pearl barley and other fillers are absent in it. For this soup, both forest mushrooms and a mixture of forest mushrooms with porcini are suitable.

Soak dry mushrooms, rinse. Boil with fresh and frozen mushrooms, filter. Then fry with onions in a mixture of butter and vegetable oil. Grind with a blender.

At the beginning of grinding, while the mushrooms are still large, set aside 5 spoons to put them in the finished soup. We continue to beat the rest of the mixture, gradually adding milk and mushroom broth in small portions until a homogeneous consistency.

Transfer the resulting cream soup to a saucepan, add salt and pepper. If necessary, add more milk and mushroom broth, spread the remaining pieces of mushrooms, bring to a boil. Serve cream soup with croutons, sour cream and fresh parsley.

Dried mushroom soup with barley cooked in a slow cooker

This barley soup recipe is perfect for busy housewives and those who don't have time to stand at the stove for a long time. To cook in a multicooker, you need to prepare cereals in advance, peel and cut vegetables, start the multicooker and wait until a delicious aromatic soup is prepared.

• 4 tbsp. l. pearl barley;
• 30 g dried mushrooms;
• 1 carrot;
• 1 onion;
• 5 small potatoes;
• vegetable oil;
• salt, black pepper;
• sour cream;
• parsley.

Mushroom soup is a winter-spring dish, because fresh mushrooms for broth are not so good - they do not have that piquant smell for which dried mushroom soup is valued, especially porcini mushrooms. Dried mushrooms can be prepared on their own or forked out by purchasing dried ones on the market. When dried, mushrooms lose only moisture, but they acquire a unique aroma that unfolds during heat treatment.

Store a stock of dried mushrooms in a paper bag, in a cardboard box or glass jar under a cotton rag dipped in salted brine and dried, under an elastic band instead of a traditional string. Mushrooms can be stored whole or dried into mushroom powder. Mushroom powder soup cooks faster, smells brighter, and is easier for the body to absorb.

The best for mushroom soup are porcini mushrooms, but other, of course, edible dried mushrooms are also good: boletus, boletus, chanterelles and honey mushrooms. Only peppercorns and a small bay leaf are used as spices in such soups, so as not to reduce the mushroom flavor. Lovers also add fresh and pickled canned mushrooms to dried mushroom soup. Some people prefer to add sour cream to such soups.

What foods are needed for dried mushroom soup

You will need, of course, dried mushrooms. If they are dried whole, they should be soaked in hot boiling water for 25-30 minutes. can be soaked in cold water for an hour and a half. Soaked mushrooms should be removed, allowed to drain, cut into pieces or cubes. Strain the water in which the mushrooms are soaked through a fine sieve or cheesecloth folded in several layers, add a little later to the broth of the soup during its cooking.

Usually the basis of dry mushroom soup: fresh potatoes, fresh carrots, onions and spices - all in accordance with the recipe ingredients for each individual dried mushroom soup recipe.

Dried mushroom soup according to the Mushroom Kingdom recipe

Soup according to this recipe is prepared from the whole "mushroom kingdom": from fresh, dried, pickled, salted and even frozen for future use, where each of them has its own mushroom note in the overall bouquet of the mushroom soup aroma. Such a soup will surprise both households and guests with its originality, will delight with taste and satiety.

Ingredients:

• drinking water - 2 liters;
• dried porcini mushrooms - 30 grams;
• mushrooms of various types of preparation - 300 grams;
• fresh peeled potatoes - 5 potatoes;
• fresh carrots - root;
• fresh onion - 1 onion;
• bay leaf - 2 medium leaves;
• fresh sour cream - 250 milliliters;
• vegetable and butter - in the preferred volume;
• salt, pepper, herbs - to taste.

Prepare the soup from dried mushrooms "Mushroom Kingdom" as follows:

1. Leave dried mushrooms for 20 minutes to soak in hot boiling water. During this time, chop the peeled onions, grate the peeled and washed fresh carrots and fry the chopped vegetables in a pan in a mixture of butter and vegetable oil until tender. After adding sour cream at the end of frying, continue stewing for no more than 2 minutes.
2. Into a saucepan with boiling water for the soup, put peeled fresh potatoes cut into cubes and chopped soaked mushrooms. Pour in the same filtered water, in which the dried mushrooms were soaked, and boil everything for 15 minutes from the moment of boiling.
3. While this is cooking, you need to cut into slices all other types of mushrooms (fresh, pickled, salted) and at the end of the specified 15 minutes, put them in a boiling dry mushroom soup. Together with them, lay a vegetable stew with sour cream, bay leaf, salt and pepper, add chopped herbs and darken the soup over low heat for no more than three minutes.

Classic Dried Mushroom Soup Recipe

If a housewife has dried mushrooms in her food reserves, then the moment will surely come when everyone wants to eat mushroom soup for a change, which is prepared quickly enough and turns out, as a rule, delicious. Serve this soup hot with sour cream or mayonnaise.

Ingredients:

• dried mushrooms - 50 grams;
• soup water - 1.5 liters;
• fresh peeled potatoes - 4 pieces;
• fresh onion - 1 onion;
• fresh peeled carrots - 1 root;
• wheat flour - 2 tablespoons;
• butter for frying vegetables - 50 grams;
• fresh sour cream;
• bay leaf - 1 piece;
• salt, peppercorns and chopped herbs - to taste.

Prepare a classic dry mushroom soup like this:

1. Pour the washed mushrooms with hot boiling water and soak in it for 20 minutes. At this time, fry the prepared recipe vegetables: chopped onions and grated carrots.
2. Put chopped vegetables in boiling oil in a preheated pan, fry them for 2 minutes, add flour and fry for another two minutes while stirring.
3. Remove the soaked mushrooms, let the water drain, cut into slices and put into a boiling broth for soup, adding strained mushroom infusion water.
4. After 20 minutes, add the diced potatoes to the boiling mushrooms. After 10 minutes, add salt, add fried vegetables to the soup and continue to cook until the potatoes are tender. Before the very end of cooking, put the bay leaf for a short time. Remove the soup with dried mushrooms from heat and let it brew a little. Add chopped herbs and sour cream to the soup bowls.

This soup is made from a mixture of dried and fresh mushrooms, to which fresh natural cream is added. The soup according to this recipe does not require any aromatic additives - only salt. Mushrooms and cream, boiled in one broth, create a unique flavor. Toast with crushed garlic is good for such a soup instead of bread.

Ingredients:

• fresh natural milk - 1.5 liters;
• fresh natural cream, fat content 10% - 1 glass;
• fresh mushrooms (champignon) - 300 grams;
• dried mushrooms (porcini) - 200 grams;
• butter - 100 grams;
• onion - 3 onions;
• wheat flour - - 3 tablespoons;
• ground black and non-burning red - 0.5 teaspoon each;
• salt to taste.

Prepare a creamy dried mushroom soup like this:

1. Soak dried mushrooms in 1 glass of hot boiling water, and fresh washed ones - cut into thin slices.
2. Fry chopped onions immediately in a saucepan in half the amount of butter until golden brown. Add chopped fresh and soaked mushrooms to the fried onions along with the second half of the butter. Continue to fry all this for another 10-15 minutes. Then add flour, fry with stirring for 2-3 minutes.
3. While stirring, pour into a saucepan first strained mushroom infusion, and then milk, avoiding lumps. Bring the soup with dried mushrooms under the lid to a boil, reduce the heat to the minimum setting and cook with occasional stirring. Serve with croutons.

How to make grated dried mushroom soup

Dried mushroom powder is our ordinary dried mushrooms ground on a blender. Of these, the soup is cooked faster, its taste is brighter, and it is, they say, better absorbed. No need to soak mushrooms, cut with a knife - the blender will work for us!

Ingredients:

• drinking water - 2 liters;
• dried mushrooms - 200 grams;
• boiled chicken egg - 3 pieces;
• fresh carrots - 2 roots;
• onion - 1 onion;
• fresh lemon - 1 piece;
• celery root - a small root of 300 grams;
• vegetable oil - 3 tablespoons;
• seeds, greens of dill and fresh parsley - to taste;
• salt to taste.

Prepare grated dried mushroom soup like this:

1. Grind the required amount of dry mushrooms into a powder in a blender.
2. Grate the carrots and celery root, and finely chop the onion with a knife. Fry all chopped vegetables in a pan in oil, then put in a saucepan with boiling broth.
3. While stirring, add the mushroom powder to the boiling soup along with salt and spices, continue to cook over moderate heat for 15 minutes.
4. Pour the prepared soup into portioned soup bowls, put in each small slice of fresh lemon, half a peeled boiled egg, sprinkle with fresh chopped herbs on top.

Secrets of making dried mushroom soups:

Gently softens the taste of dried mushroom soup by adding a shredded piece of processed cheese with a creamy or mushroom smell at the end of cooking.

Those housewives who prefer mushroom soups with pasta should pre-calcify them to a light brown hue in a dry frying pan without oil while stirring so that they do not creep in the broth and add a pleasant roastiness to it.

When choosing fresh mushrooms for drying, you should prefer middle-aged mushrooms - not very young and not overripe. The aroma will be fuller, and the soup will receive the necessary mushroom astringency.

Nature gave us a unique product - mushrooms. You can prepare mushroom soup from dried mushrooms from these wonderful gifts of the forest, fry them with potatoes, stew in sour cream and each time you will get an invariably delicious and sophisticated dish.
Preparing dried mushrooms for soup and other dishes is not difficult. The prepared crop is laid out on parchment paper and sent to the oven heated to 60-80 degrees C. It is advisable to turn on the ventilation, or open the door.


You can prepare dried mushrooms in a more traditional way. Having thoroughly cleaned of debris, they are cut into plates and strung on a harsh thread. Then they are hung in a dry, well-ventilated place; a pantry or attic is ideal.

Rules for the preparation of broths from dried mushrooms

Dried mushroom broth is a little more difficult to cook than meat or vegetables. It should be borne in mind that it turns out to be more saturated to taste, so you should not particularly interrupt it with spices.
A tasty broth will turn out with the addition of mushroom powder; for this, the dried gifts of the forest must be grinded in a coffee grinder and used as a seasoning. This ingredient can be supplemented with almost any recipe for both meat and vegetables.


Mushroom broth most often turns out to be dark, this is a feature of some species, such as boletus and boletus. If you need to get a clear soup, boil the mushrooms until tender, drain the water, squeeze and add to the vegetables ready-made.


There are quite a few options for broths with dried mushrooms. There are simple dressing soups, you can make mashed dried mushroom soup, or make an exotic Chinese soup with shiitake and noodles. Choose any option, please yourself and your loved ones.

Simple mushroom soup

Dried mushroom soup with potatoes is very simple and quick to prepare, even an inexperienced housewife can handle it. The ingredients are calculated for 2 liters of water.

Ingredients

• Raw potatoes - 150-200 g;
• Carrots - 80-100 g;
• Dried porcini mushrooms - 20-30 g;
• White onions - 50-60 g;
• Salt, bay leaves, black peppercorns.

Preparation

Before cooking, the mushrooms must be soaked for at least 2 hours, then squeeze them and cut into pieces;
Put mushrooms in a pot of water, simmer for 30 minutes;
Peel and dice potatoes, carrots and onions;
If desired, onions and carrots can be pre-stewed in vegetable oil;
Put potatoes to the mushrooms, then onions with carrots, how much to cook - depends on the type of potato;
When the soup is almost ready, season with salt and spices;
Serve hot with fresh herbs.

Mushroom noodle soup

Soup with pasta can be cooked not only in chicken broth. If you are fasting, then the recipe for dried mushroom soup with noodles will certainly come in handy. The layout is designed for 2 liters of mushroom broth.

Ingredients:

• Dried champignons - 30 g;
• White onions - 1 pc.;
• Small carrots - 1 pc.;
• Homemade noodles - 100-130 g;
• Bay leaves, salt, ground pepper and peas;
• Refined vegetable oil for frying.

Preparation:

Soak dried mushrooms in boiling water for 30 minutes;
While the mushrooms are soaking, boil the noodles in salted water, discard it in a colander;
Peel carrots and white onions;
Finely chop the onion, and grate the carrots on a medium grater;
Fry onions and carrots in vegetable oil;
Put a saucepan with soaked mushrooms on the stove and cook them for 30 minutes, then dip the fried vegetables into the broth, add salt and seasonings;
Pour into bowls and place in each serving of the finished noodles.

Diet chicken and porcini mushroom soup

Chicken soup with dried mushrooms is not only tasty, but also dietary. It turns out to be low-calorie, but thanks to meat and porcini mushrooms, it is very well-fed.

Ingredients for 2 servings:

• Chicken breast fillet - 150-200 g;
• Dried porcini mushrooms - 15-20 g;
• Small carrots - 1 pc.;
• Parsley root - 30 g;
• Salt, herbs.

Preparation:

Boil porcini mushrooms for 30-40 minutes, then drain the broth, dry them and cut;
Cut the chicken fillet into small pieces and fill them with 1.5 liters of cold water, put on the stove;
When the broth boils, add porcini mushrooms to it, cook for 15 minutes;
Add the peeled and chopped carrot and parsley roots to the broth, cook for another 10 minutes, salt at the end.
Serve sprinkled with herbs.

Sunki Singapore

An exquisite dish can be prepared from boletus mushrooms - a soup of dried mushrooms with rice, it belongs to the Armenian national cuisine. If desired, season the finished dish with sour cream.

Ingredients:

• Dried boletus - 10-15 g;
• Ghee butter - 1 tbsp. l .;
• White onion - 1 small onion;
• White rice, long grain parboiled - 2 tbsp. l .;
• Salt pepper;
• Cilantro greens and sour cream for serving.

Preparation:

Soak boletus in milk or water for several hours;
Cut the soaked boletus into slices and put in boiling water;
Pour rice next to the mushrooms;
Peel the onion, chop finely and sauté it in ghee, then add to the broth;
Cook until the rice is cooked, serve with sour cream or cream and cilantro sprinkle on the sunskie.

Chowder with meat and dried chanterelles

A very satisfying lunch is made from dried mushroom soup with meat. Pork is indicated in the recipe, but it can be safely replaced with other meat.

Ingredients:

• Pork pulp - 300-400 g;
• Dried chanterelles - 25 g;
• Oat flakes "Hercules" - 2-3 tbsp. l .;
• Salt, laurel leaves, freshly ground pepper.

Preparation:

Soak the chanterelles in boiling water for 30-40 minutes;
Cut the meat into small pieces, pour 2 liters of cold water, remove the foam when it boils;
Put the soaked chanterelles to the pork - cook for half an hour;
At the end of cooking, pour oatmeal into the broth, salt, add seasonings and let it brew for 10 minutes;
Serve the chowder with chopped green onions.

Pearl barley soup with dry mushrooms in a slow cooker

The multicooker is a wonderful invention, it not only helps out the housewives, but also helps to preserve the original taste of the products. In it, you can cook a soup of dried mushrooms with barley, it will turn out to be very satisfying, despite the lack of meat.

Ingredients:

• Dried mushrooms - 35-45 g;
• Pearl barley - 30-40 g;
• Fresh potatoes - 200 g;
• Carrots - 1 pc.;
• White onions - 1 pc.;
• Refined vegetable oil - 2 tablespoons;
• Salt and pepper.

Preparation:

Before cooking, pearl barley must be rinsed well, then soaked in boiling water for 30 minutes;
Soak mushrooms in boiling water for half an hour;
Peel and chop onions, carrots and potatoes;
Pour oil into the multicooker bowl, put onions with carrots, cook in the "fry" mode for 10 minutes, at the end put potatoes;
Drain the water from the barley, put it to the vegetables;
Throw the mushrooms on a sieve, rinse with running water, if they are large, then they must be cut. Put in the multicooker bowl with the rest of the food;
Fill with boiled water, turn on the "Extinguishing" mode, leave for an hour;
Season the finished dish with sour cream and herbs.

Shiitake miso soup

Japanese noodle soup made from dried shiitake mushrooms will add variety to your diet. Cooking is no more difficult than most of the more familiar dishes. All the ingredients for this soup are readily available in the Asian section of large supermarkets.

Ingredients:

• Dried shiitake - 40-50 g;
• Rice noodles - 120-150 g;
• Bulgarian pepper green and red - 1 pc. everyone;
• Carrots - 1 pc.;
• Dried ginger - 6-8 g;
• Soy sauce - 80-100 ml;
• Miso paste - 80-100 g;
• Refined vegetable oil - 30 g;
• Broth - 3 l.

Preparation:

Soak the shiitake in cold water for several hours;
Cut carrots and peppers into cubes;
Chop the soaked shiitake and fry in a thick-bottomed saucepan;
Pour broth over them and cook for 30 minutes;
After half an hour, add carrots and peppers to the shiitake, cook for 10 minutes;
Add soy sauce, miso paste and ginger, bring to a boil and remove from heat;
Prepare rice noodles separately, boil or steam them with boiling water, as indicated on the package, fold them onto a sieve, and then add to the finished soup;

Dried mushrooms must be soaked before cooking.

There are several options for soaking:

• In cold water - for at least 2 hours;
• In hot water for half an hour;
• In milk for a softer taste;
• Boil for 20 minutes and drain.

Mushrooms, especially dried ones, absorb salt and seasoning aromas very strongly. In order not to change their original taste, add pepper, bay leaves and salt at the very end of cooking.

Store dried mushrooms in a paper or canvas bag in a dry place. They must remain firm, but free from mildew. If they are damp, dry them in the oven.
Prepare dishes from these wonderful gifts of nature, delight yourself and loved ones!