Mushroom soup in a multicooker pressure cooker. Mushroom soup in a multicooker of frozen and dried mushrooms

16.09.2019 Buffet table

Time: 60 minutes

Servings: 5-6

Difficulty: 3 out of 5

Hearty Dried Mushroom Soup in a Redmond Slow Cooker

Redmond is very popular at the present time, and not only in our country, but throughout the world. And this is right, because it is a refined, but at the same time a delicate dish that, if properly prepared, can appeal to any connoisseur of homemade and wholesome food. To prepare such a soup at home is not difficult, because it is done quite easily and quickly.

Few housewives know that it turns out to be very rich, appetizing, fragrant, and most importantly - good for health. That is why they try to cook the dish on the stove, although in this case the soup is less rich and loses its flavor. It is not in vain that everybody praises the multicooker, because she really cooks the first dishes perfectly, preserving all the vitamins and useful properties of the products, as well as giving the broth a wonderful aroma.

It is worth noting that mushroom soup turns out to be the most delicious from dry mushrooms, since fresh ones can not give broth to the broth. Moreover, their appearance may be different - ceps, chanterelles, boletus, boletus, and so on. Even from dried honey mushrooms the soup in the slow cooker will turn out to be refined and very useful.

The basis of any mushroom soup, in addition to potatoes, should be created by vegetables that go well with mushrooms, and also make the dish more balanced. These include carrots, onions, peppers and so on. But adding spices to the broth is not worth it, because they will kill the whole taste and make it more “sharp”. As seasonings, you can add to the recipe only fresh herbs, black pepper or bay leaf.

It is impossible not to notice that today rich and thick soups (cream soup and mashed soup), which turn out to be very rich, have gained special popularity. At the same time, they can be prepared in different ways: with the addition of cheese, cream, mashed potatoes and so on. In each case, the taste of the dish will change, so you can easily find a recipe that will appeal to you and your household.

Any housewife will be able to do this first, as the Redmond slow cooker will help her. Today, mushroom soup with cream, which is often served on holidays and celebrations, is most famous. Many supplement it with not only dried, but also frozen, pickled or fresh mushrooms.

Ingredients:

If desired, a little garlic can be added to the dish to make its taste more pronounced.

Step 1

We thoroughly rinse the mushrooms and fill them with water for 10 minutes so that they soften slightly. If desired, they can be left flooded all night - in this case, the water from the mushrooms can be used for the broth.

Step 2

Peel and cut the potatoes into small slices. Large cutting of tubers is not recommended, as then the dish will take longer to cook.

Step 3

We clean the onion and chop finely.

Step 4

We spread all the prepared ingredients in a multicooker bowl and fill it with water.

Step 5

We close the device and install the program “Soup”. As soon as the mode is completed, mix the soup with cream and turn on the same mode for another 15 minutes. At the end of cooking, pour the greens, spices into the bowl and serve. If desired, you can add a little mashed potatoes to the dish to make it more rich and thick.

This recipe can also be done in a slightly different way: after cooking, the ingredients can be crushed using a blender to make a soup puree. At the same time, the mushrooms will not lose their shape and will best complement the first.

See another version of this dish:

For those who can not imagine a daily diet without mushrooms in any form and have a multicooker at home, we provide several interesting recipes. Now you do not need to dream about a tasty and hot soup, drop in a cafe and study the menu to order a delicious soup with dried mushrooms. You can cook it yourself, without losing precious time.

Do you want to cook a delicious soup for dinner from dried mushrooms, but never did it? Do not rush to give a bunch of mushrooms to a neighbor or girlfriend, this is real wealth! A few delicious mushrooms will make a very delicious soup. It will be so fragrant that all members of the family will literally dance near the multicooker and count the minutes until the soup is ready. So, without hesitation, we go to the kitchen to prepare:

potatoes - 5 pcs.;
vegetables: onions and carrots - 1 pc.;
dried mushrooms - 50 g;
any oil (butter or vegetable) - 2 tbsp;
salt, ground black pepper, sweet peas - to taste;
white flour of the highest grade - 2 tbsp.

We cook in the following order:

The first step is to soak the mushrooms in warm water. Take water not from the tap, but boiled, from the filter or spring water, slightly warmed up. Pour the mushrooms so that their water completely covers them and for now leave them on the table.
We deal with other products: you need to peel and chop vegetables, fry in oil ("Frying" mode) onion first, until it becomes transparent. Do not forget to stir the onion with a spatula so that it does not burn. Then you need to add the carrot (we rub on a fine grater or grind with a sharp knife into cubes or straws of approximately the same size).
As for the choice of oil: you can do everything on vegetable (the choice is yours: olive, sunflower, corn, rapeseed) or use a piece of butter. Only then in its quality you should be 100% sure.
While the vegetables have not yet been cooked, but there are a few free minutes, turn on the stove, put a dry frying pan, pour the flour, fry lightly until the color changes. Flour should acquire a light golden hue.
Flour is needed only if you want to cook soup with mushrooms and potatoes, without cereals. If you want, add a handful of buckwheat or rice, and possibly pasta, then flour is not needed.
After frying, you need to introduce flour to vegetables, mix. If the multicooker has turned off, let the appliance stand still in the “Preheat” mode. And we need to quickly peel potatoes, chop (in cubes or straws).
Now mushrooms - drain the water, squeeze the mushrooms slightly. If you have whole forest mushrooms, they need to be cut into pieces.
Turn on the slow cooker by activating the "Stew" program, add potatoes and mushrooms, spices and salt. Optional - medium sized bay leaf.
Now water - fill the contents of the multicooker bowl with purified water and activate the device. We need to set the timer to 1 hour. You can go the other way: the “Soup” mode, the cooking time is 40 minutes, then add as needed.

Serve such a fragrant soup preferably with fresh herbs (before serving, grind and put a little on each plate), as well as homemade sour cream. Here's a simple recipe for making soup. The first dish will turn out not only fragrant, but also very healthy and tasty. If you decided to add some cereal instead of flour, then this should be done 15 minutes before the end of the program.

Dried mushroom soup with millet in a slow cooker

Traditionally, soup with wild mushrooms was cooked in Russia all year round. In summer, in the season of collecting forest gifts, they made soup from fresh mushrooms, and in the cold season from dried ones. Mushrooms were dried and stacked in whole knits, so that later they could cook the first dishes, cook potatoes in the oven and other dishes. And we will prepare the first course according to the recipe of our great-grandmothers.

What ingredients will be needed:

dried porcini mushrooms or any other - 50 g;
carrots - 2 small;
onion - 1 pc.;
potatoes - 6 pcs. medium size;
well water - 2.5 l;
millet - 5 tbsp;
bay leaves and other spices, including salt - to taste;
a piece of butter;
fresh greens in each plate.

Subtleties of cooking:

Soak the mushrooms in water, leave for 1 hour. If large, straight dry try to cut the mushrooms into small pieces.
We turn on the “Frying” mode, you can “Bake” to fry the onions and carrots in butter. First onions, just a few minutes to a delicate onion aroma, then carrots. Watch for vegetables, stir occasionally to cook evenly.
While the slow cooker is busy, we manage to peel the potatoes, rinse the millet and pour warm water until the cereal gives up its bitterness.
Pour the potatoes into a slow cooker for vegetables, pour water, add spices and salt, mix.
Now switch the multicooker by setting another program - “Extinguishing” for 1 or 1.5 hours, depending on the power of the appliance. The more the soup will be cooked (maximum 1.5 hours), the better, because the soup will turn out to be rich and thick.
After about 20-30 minutes, when the broth begins to boil, pour the washed millet and lower the lid. That's it, the crock-pot will now cook, but we just have to chop fresh herbs, cook a bowl with sour cream, make croutons or dry bread in a toaster and set the table.

As soon as you hear the signal, try the soup, add spices and salt to taste (if necessary), pour into plates, put a pinch of chopped herbs in each and invite each family member to try a rich aromatic mushroom soup. And then, when the sample is taken, add a spoonful of sour cream to each plate and continue the meal. Enjoy your meal!

Dried mushroom soup with barley in a slow cooker

Someone likes to cook on the stove and believes that it will be faster, someone is more comfortable to cook even the first dishes in the oven, and someone does not imagine how it was possible to do without a multicooker earlier. It is much easier to eat balanced and right now with a slow cooker and today we will prepare a hearty soup to feed all family members.

From these ingredients we will prepare:

white dried mushrooms - 5 pcs.;
pearl barley - 4 tablespoons without a hill;
onion, carrot;
potato tubers - 4-5 pcs. medium size;
any frying oil;
water - 2.5 l .;
salt, seasonings optional.

We cook delicious dishes together in a slow cooker:

Barley is a healthy cereal, but undeservedly forgotten, because it takes a long time to prepare. But if you learn all the intricacies of cooking, it turns out that everything is easy and simple. Krupa needs to be pre-soaked, then it will cook quickly, like any other, and every housewife will have time for the family.

Product List:

pearl barley - 4 tablespoons;
dried porcini mushrooms - 3-4 pcs.;
potatoes - 5 pcs.;
vegetable oil - 2 tbsp. (can be replaced with creamy);
salt, spices and dried bay leaf - to taste;
water - 2.5 liters or more.

Cooking is a pleasure if you stick to such a plan:

We clean the onions and carrots, chop them in a convenient way. For example, chop the onion with a knife, carrot - on a grater.
Pour the oil, turn on the device on the "Frying", the oil warms up and lower the onions first for 3 minutes, stir. Then carrots and mushrooms. Fry all together until the end of the program.
There is plenty of time, so first we wash the barley, fill it with well water (or from the filter), leave it on the table.
Peel the potatoes, cut into small cubes, send to the vegetables.
Fill everything with water, put salt, ground black pepper and allspice, one bay leaf.
We drain the water, wash the barley, pour the crock-pot into the saucepan.
The lid must be lowered and on this optimistic note select the optimal operating mode: “Soup” or “Stewing” for an hour. First option: a timer set for 20 minutes. After boiling, to reduce intense boiling, switch to the “Extinguishing” program, set the timer for 40 minutes.
Do not think about what spices or fragrant dried herbs are combined with mushrooms. In addition to black pepper peas, literally on the tip of a knife and a couple of peas of allspice, nothing else needs to be added. If you can not do without a bay leaf, put a small leaf. This spicy spice strongly interrupts the natural aroma of dried forest mushrooms.

Enjoy your meal! Before serving, mix the soup, try the salt, pour into the plates, adding to each sour cream and fresh herbs.

Dried mushroom soup with meat in a slow cooker

Do you know what mushroom soup smells like? It reminds us of warmth, summer, walks in the forest and the opportunity to enjoy the gifts of nature. An excellent solution is to combine plant and animal food, mixing products creates a completely new, unique, amazing aroma and taste of a new dish. Want to see for yourself? We invite together with us to a master class on cooking soup from dried mushrooms in a slow cooker.

And we will prepare from such a set of products:

dried mushrooms - 50 g;
potatoes - 3-4 pcs.;
onions, carrots - 1 pc. medium size;
tomato paste or fresh tomatoes - 1 tablespoon / 2 pcs.;
frying oil - a tablespoon;
salt - a quarter of a teaspoon or to taste;
well water / from the filter - 3 l.

Cooking sequence:

With proper storage, dried mushrooms will lie for about 3 years and will not even spoil, they will not lose their amazing aroma and taste. The easiest way to cook dried mushrooms is the first dish, and here’s another recipe for making a delicious soup in a slow cooker. Let's start with a simple one: soaking mushrooms in water and preparing meat.
The most delicious meat broth is obtained from their lean young beef. Therefore, just such a piece must be chosen, cut into cubes.
The process of cooking in a slow cooker is slightly different from cooking first courses on the stove. So first you need to warm the oil, fry the meat for 10 minutes. Do not forget to periodically stir the beef to cook evenly.
Remove the meat with a slotted spoon and transfer to a plate, and fry the onions and carrots in the remaining oil, then add the mushrooms soaked for a couple of hours (chop large ones).
When the vegetables are brought to the desired result, return the beef to the bowl of the appliance, add a spoonful of tomato paste or chopped tomatoes, and after a few minutes, switch the appliance to the “Soup” mode.
The potato needs to be prepared and cut into cubes, sent to a slow cooker.
Pour water, do not forget to salt it and mix everything. Cook with the lid closed for 1.5 hours. If during this time the water boils, you need to add a little fresh.

After completing the signal, taste the soup, set the table and serve this simple, but very aromatic and hearty dish with chopped fresh herbs and sour cream. Enjoy your meal!

Going to cook a delicious soup for dinner? Then you need to soak the mushrooms in the morning, immediately after breakfast. Pour dried mushrooms with well water at room temperature. Such prudence will reduce cooking time and approach the ideal. Just like serving mushroom soup in restaurants.

Products:

potatoes - 6 pcs.;
dried mushrooms - 5 pcs.;
carrots and onions;
hard cheese - 300 g;
salt and spices to taste.

Cooking Flavored Soup:

Express way to prepare mushrooms: pour hot water, leave for 20 minutes. Then you need to drain the water and cut the mushrooms into pieces.
Boil the mushrooms in slightly salted water ("Soup" mode, time 20 minutes).
Add pre-prepared vegetables: chop the onion, carrots can be cut into rings or straws, potatoes - into cubes. Salt, pepper, cook in the same mode until cooked.
Grate hard cheese, add 2 minutes before turning off the timer. During this time, you need to have time to mix the soup several times, taste it and if something does not suit you, add more salt or, for example, ground black pepper.
After the signal, you need to immediately pour the finished soup on plates and serve to the table with croutons. Bon appetit to all of you!

Dried mushroom soup in a slow cooker. Video

Each housewife can cook quite a lot of different dishes: first, second, holiday, and desserts. But all the same, habitual tastes get bored over time. If you want to please your family with something new, interesting and tasty - experiment in the kitchen. If you know how to cook mushroom soup in a slow cooker with fresh mushrooms, then easily prepare a variation of it with dry and frozen mushrooms. So, if you got frozen or dry mushrooms in your hands, make them a delicious and fragrant soup. This dish is prepared very simply, but will be enjoyed by all family members. Let's talk about how to cook mushroom soup in a slow cooker from frozen mushrooms and dried?

Frozen Mushroom Soup

To prepare a delicious and very simple soup, you need to stock up with a half kilogram of frozen mushrooms, one medium onion, three potatoes, one medium carrot, a couple of tablespoons of vegetable oil. Also use some salt, bay leaves and peppercorns - depending on your taste preferences.

Peel the vegetables. Chop the onions smaller, grate the carrots on a medium grater, cut the potatoes into cubes. Defrost the mushrooms, cut if necessary.
Pour frying oil into the multicooker bowl. Set the “Baking” or “Pie” mode, fry the onions and carrots without closing the lid, for a quarter of an hour. Remember to stir constantly.
Send the prepared potatoes and mushrooms to the bowl, pour the right amount of water. Add salt, pepper and bay leaf to the bowl. Cover the bowl with a lid, set the mode "Soup" or "Stew" for forty minutes.
Serve the prepared mushroom soup to the table, sprinkled with finely chopped dill and seasoned with sour cream.

Mushroom soup made from frozen mushrooms in a slow cooker

To prepare such an interesting and tasty dish, you need to stock up with four hundred grams of frozen mushrooms, two tomatoes, one medium carrot, four medium potatoes and one onion. Also use a certain amount of vegetable oil, ten grams of butter, salt, black pepper and other seasonings - depending on your taste preferences.

Defrost the mushrooms, drain excess water from them, cut them if desired. Peel the vegetables. Chop the onion smaller, grate the carrots on a grater. Pour vegetable oil into the multicooker bowl, set the “Baking” mode for ten minutes. Put mushrooms, onions and carrots into the bowl, mix and close the lid. After ten minutes, put a piece of oil in the multicooker and extend the same mode for ten minutes.

Cut the potatoes into cubes. Wash the tomatoes, dip in boiling water for a couple of seconds and remove the skin from them. Dice the tomatoes. Send the prepared vegetables to the multicooker bowl and fill with water. Season with salt, pepper and seasonings. Cook in soup mode for forty minutes.

Mushroom soup in a multicooker of dried mushrooms

To prepare an ordinary soup of dried mushrooms, directly prepare two hundred grams of mushrooms, a couple of onions, one medium carrot, four to five potatoes, a bunch of fresh herbs, as well as salt and spices, depending on your taste preferences.

Fill the mushrooms with water in advance so that they swell.
Peel the vegetables. Chop the onion smaller. Pour the vegetable oil into the bowl of the multicooker and set the “Quenching” mode for five minutes. During this time, grate the carrots. Send her to the stew onion. Cook for ten minutes.
Next, pour a liter of water into the slow cooker, you can use already boiling water.
Lay out the mushrooms and set the “Pilaf” mode for half an hour. Season with salt and season to taste.
Cut the potatoes into strips or cubes. Quarter an hour before ready, send potatoes to the soup. After the signal of readiness sounds, leave the crock-pot in the “Heating” mode for twenty to thirty minutes. Add fresh herbs to the soup and serve with sour cream to the table.

Dried mushroom soup in a slow cooker

To prepare a delicious and very fragrant dish, you need to prepare forty grams of dried forest mushrooms, half a multi-glass of pearl barley, one onion, medium-sized carrots, a couple of tablespoons of vegetable oil and two medium potatoes. Also use one hundred grams of cream cheese, bay leaf, herbs and salt to taste.

Wash the pearl barley, fill it with half a glass of warm water and leave for a quarter of an hour. Rinse the dried mushrooms with cold water and fill them with one glass of warm water. Also leave aside for a quarter of an hour. During this time, you can peel the vegetables.
Finely chop onion and carrot. Pour the vegetable oil into the multicooker bowl, put the prepared vegetables in it. Set the “Baking” mode for forty minutes. Cook with the lid closed, stirring occasionally. After half an hour, send finely chopped mushrooms into the bowl and pour in the water in which they were soaked. Add the diced potatoes and pearl barley. Cook until a beep is heard, stirring occasionally. Pour boiling water into the bowl to the top mark. Salt and set the "Extinguishing" mode for an hour and a half. Half an hour before cooking, add cream cheese grated, a bay leaf and finely chopped greens to the soup.

Mushroom soup from mushrooms (no matter what), besides being tasty, is also very useful. Therefore, he has the right to be a frequent guest at your desk. Do not give up on him!

During the mushroom seasons, the housewives try to stock up with the largest number of mushrooms, chanterelles, mushrooms, boletus, russula and other similar gifts of the forest. After all, everyone knows that these delicacies can give an unusual aroma to any dish and make it a masterpiece of cooking.

Compared to freezing or pickling, drying is the best way to store mushrooms, since dried “forest meat” saves in itself absolutely all useful substances and vitamins, so they are easily absorbed in the human gastrointestinal tract.

When purchasing dried mushrooms at the grocery market or in a supermarket, pay special attention to their structure. The fungus should not be wilted or watery. It is best to take chanterelles, butterfish or other species, but always familiar to you! At the same time, they should be small, because in young fungi simply do not have time to accumulate harmful substances or exhaust gases if they grow close to the road. As the saying goes, trust the seller, but also check, because health is most important!

Important: if you want to dry the mushrooms yourself, then select fresh, resilient, without any damage and dark spots. Do not rinse them, it will be enough to clean them from the ground, moss, leaves and just get wet with a damp cloth. When drying whole mushrooms, it is best to divide them by size so that the process goes evenly.

Especially aromatic and nutritious from dried mushrooms are the first dishes, the recipe of one of which, along with a photo, we offer you. The site also has video instructions. The specificity of the cooking process of our soup is the use of a slow cooker. This convenient kitchen appliances saves a lot of effort that the hostess has to make.

Ingredients

Servings: - +

dried mushrooms 50 g
potato (medium)5 pieces.
carrot 1 PC.
bow 1 PC.
butter (can be replaced with vegetable)30 g
premium flour 2 tbsp
water 1.5 l
spices (salt, pepper, seasonings) taste
greens (parsley, dill)20 g

Per serving

Calories 81 kcal

Proteins: 3.2 g

Fats: 3.5 g

Carbohydrates: 14.5 g

40 min Video Recipe Print

If you are tired of meat or fish soups, then I advise you to try making soup with dried mushrooms. For cooking soup, dried porcini mushrooms or dried mushrooms are great. Soup with dried mushrooms always turns out to be much tastier than with fresh or frozen mushrooms. The taste of the soup turns brighter and more saturated. In addition, this soup has a lot of protein and few calories. So it’s also dietary. I hope that you will definitely use my recipe and cook a soup with dried mushrooms in a slow cooker.

Ingredients:

Dried mushrooms (ceps or honey mushrooms) - 30 grams;
Water - 1 liter;
Potato - 2 pieces;
Onions - 1 piece;
Carrots - 1 piece;
Noodles (very small) - 1 tablespoon;
Salt, pepper - to taste;
Vegetable oil - for frying.

Slow cooker: Polaris, Redmond, Panasonic and others

Recipe process

To make soup with dried mushrooms, we will use dried mushrooms, water, potatoes, onions, carrots, noodles, salt, pepper and vegetable oil.

We wash the mushrooms several times in hot water, and then soak them in hot water for 30 minutes.

Pour some vegetable oil into the pan. Finely chop the onions. Rub carrots on a coarse grater. Put them in the pan. Fry everything together in the “Baking” mode for 10-12 minutes.