Advice: To make the broth more tasty, you can send a quarter of a raw onion to the pan along with the mushrooms. Just remember to remove it before adding the rest of the ingredients.

Serve with chopped parsley. You can add a tablespoon of sour cream to each serving.

Dried porcini mushroom soup with noodles and potatoes

If the soup prepared according to the previous recipe did not seem too thick and satisfying to you, you can include potato tubers in the list of ingredients. After all, it's not for nothing that it is called the second bread: with it, any dish becomes more satisfying, but it also has more calories.

Advice: Sunflower oil in mushroom soup can be replaced with butter. This will add additional flavor and tenderness to the soup.

Cooking time: 30 minutes

Servings: 8

The energy value

• proteins - 11.7 g;
• fats - 7.2 g;
• carbohydrates - 17.5 g;
• calorie content - 182 kcal.

Ingredients

• dried porcini mushrooms - 50 g;
• potatoes - 200 g;
• carrots - 100 g;
• onions - 100 g;
• vermicelli - 100 g;
• chicken broth - 1.5 l;
• sunflower oil - 40 ml;
• bay leaf - 1 pc .;
• ground black pepper - to taste;
• salt to taste.

Cooking process

1. Soak dried porcini mushrooms in cold water for a couple of hours. During this time, the water needs to be changed at least a couple of times. Then the mushrooms will be soft when cooking and will not taste bitter.
2. After the mushrooms have been in the water for the right amount of time, strain them through a colander, let the water drain completely and cut the large mushrooms into small pieces. Small ones do not need to be cut.
3. Heat sunflower oil or butter in a skillet. Place the mushrooms in it and fry for about 10 minutes.
4. Peel the onions and carrots. Cut the onion into small cubes, chop the carrots on a coarse grater. Add them to the mushrooms, stir and simmer all together for 20 minutes, covered.
5. At this time, put a saucepan of chicken broth on the fire, bring it to a boil and toss the potatoes, cut into small cubes, into the broth. As soon as the broth starts to boil again, remove the froth and simmer for about 15 minutes.
6. Break the vermicelli into several pieces, so that later it is more convenient to pick it up in a spoon along with the broth. Add it to the soup and cook for 5 minutes. You can replace the noodles with any other pasta. True, how long they need to cook will depend on this.
7. Put the mushroom frying in the soup, wait until it boils, cook for 5 minutes and remove from heat. Season with salt and pepper. You can sprinkle with chopped herbs immediately, or you can do it when serving. Cover and let it brew for half an hour.

Important: do not let the pasta cook until ready by the time you put the fry. Be sure to try them. They should remain a little undercooked, because after the soup is removed from the stove, they will steam a little more, and if they are completely cooked, they will turn into porridge by the time of serving.

Dried mushroom soup is a very simple dish that also opens up great possibilities for experimentation. These recipes are great for multicooker. Change the base: vegetable broth, chicken, beef or pork, or even cook in milk. Add tomato paste or fresh tomatoes to the roast. Supplement the soup with a raw egg, poured directly into the broth during cooking, or boiled meat. In short, experiment!

Bon Appetit!

Mushroom noodles are another simple recipe on my blog, you won't have any trouble making this dish. However, remember that it should not be too thick or runny, the noodles should be thick and it is also important not to overcook them.

Required Ingredients

The number of products per serving is given in parentheses. Based on how many people you are going to cook the soup for, increase the mass and quantity of foods.

- dried or fresh mushrooms (2 pieces of medium);
- onions (half an onion);
- carrots (a quarter of the average);
- pasta (handful);
- salt, herbs, sour cream (to taste).

Recipe

Soak dried mushrooms for two hours, raw ones - sort out as usual, rinse well, filter. Cook, do not pour out the broth, but leave it to boil on the stove. Finely chop the onions and carrots. Lightly fry all the ingredients in hot oil in sequence: first the onion, then the carrots, and at the end add the mushrooms. Carefully transfer the contents of the pan into the boiling mushroom broth, salt, and leave to cook.

After 20 minutes add the pasta (noodles or noodles). The first one will be cooked for another 10-15 minutes, the vermicelli - only 5-6. Don't forget to try the soup, maybe you need to add a little salt.

A mushroom foot is served on the table with herbs and sour cream.

Soups from frozen mushrooms are no less tasty than from fresh ones. For such a soup, you will need the following products: - 1 liter of chicken broth; - 200 grams of any pasta; - 200 grams of green peas; - 200 grams of any frozen mushrooms; - 4 tablespoons of hard grated cheese; - salt and pepper to taste.

It is not entirely clear whether this is a Korean, Thai or Chinese traditional dish, but lovers of Russian mushrooms will definitely like it. The "imperial mushrooms" of shiitake are sweetish in taste and grow on the trunks of chestnuts.

You can add store-bought noodles to mushroom soup, or you can cook homemade. While the mushrooms are infused, let's do the noodles. I have a lean version and the dough will be without adding eggs. Prepare 200-250 g of sifted flour, 100 ml of warm water, 1 tsp. salt and 1 tbsp. vegetable oil.

Rinse the mushrooms well under the tap, put them in a cup and pour boiling water over them. After covering the cup, steep the mushrooms for at least 20 minutes. After letting the liquid drain, chop the mushrooms. This will need to be done before every dried mushroom soup is cooked.

Place a bunch of herbs and spices in a pot of water (for convenience, you can bandage cotton stalks with a thread, and put the spices in a metal tea strainer), this will be the basis for the soup. Put the broth to a boil, in the meantime, chop the mushrooms. Add the mushrooms to the broth, after boiling, cook for 40 minutes.

Soak dried shiitake in cold water for at least 30 minutes. Wash and peel vegetables. Cut off the white parts of the onion feathers and cut into rings. Grate the carrots, as for Korean carrots, if there is no special grater - it doesn't matter, cut it the way you like. Chop the ginger and garlic very finely.

Peel the potatoes, cut into slices. Transfer the vegetables to the potatoes, and the prepared mushrooms to the pan with the rest of the oil. After 10-15 minutes, when excess water evaporates from the mushrooms, add them to the soup. Cook for another 10 minutes, season with salt and pepper, garnish with herbs.

Mushroom soup made from dried mushrooms with noodles step by step recipe. All the latest information as of 01.12.2017

Pour the mushroom broth into a saucepan, avoiding sediment. Cut the cheese or put it in boiling water with a spoon. Bring to a boil and add mushroom frying, simmer for 20-30 minutes over low heat. Salt, taking into account the cheese.

Put the noodles in the mushroom broth. Cook for 10 minutes.

You can replace the noodles with any pasta, but with noodles - it is more sincere)))

My soup is lean, so my homemade noodles are also lean.

Heat oil in a saucepan with a thick bottom, fry the onion for about 5 minutes, season with salt and pepper. Chop the garlic, squeeze the mushrooms and chop (not very finely), add to the vegetables, fry over medium heat for about 10 minutes more. Place the dill, bay leaf and tomato paste in a saucepan.

Mushroom soup with noodles is a tasty and satisfying first course, which will be especially important in winter, when fresh vegetables are difficult to find and therefore the choice of products is very scarce. After all, all the ingredients for this soup are easy to find on store shelves at any time of the year, and it is very simple to prepare it. But in order for your food to be really tasty, choose only high-quality products, and also carefully follow the recipe described below.

1.1.5 tbsp. Pour water into a small saucepan of water and bring to a boil.
2. Place the dried shiitake mushrooms in a bowl, pour boiling water over and leave for 10 minutes (the mushrooms should become soft enough). After 10 minutes, drain the mushroom infusion into a separate container (do not pour it out!). Cut the mushrooms into thin strips.
3. Sort fresh champignons, clear of debris, lay out in a colander, rinse and pat dry on paper towels. Cut the mushrooms into strips.
4. Peel the root of fresh ginger (a piece about 3 cm long), cut into small strips.
5. Green onions (only feathers, no white part), rinse, dry, cut obliquely into thin rings.
6. Put the soba noodles in a large saucepan with boiling water, boil until tender, drain in a colander.
7. Pour water, mushroom infusion and chopped ginger into another saucepan. Wait for the liquid in the saucepan to boil, then reduce the heat to low.
8. Add soy paste to the pot with future soup, stir thoroughly.
9. Put mushrooms, dried seaweed and green onions into a saucepan. Stir the soup, bring to a boil, cook for 1-2 minutes. Remove the pan from the heat.
10. Arrange the noodles in portioned bowls and pour over the hot soup. Serve immediately!

Put the pan on fire, cover with a lid, bring to a boil and cook over low heat, simmering, for about 10 minutes. Salt the soup with two teaspoons of salt or to taste, add the mushrooms. Filter the water in which the mushrooms were soaked and add to the pan. Cover with a lid, bring to a boil and cook over low heat, with constant boiling, until mushrooms are cooked.

We prepare the vermicelli ourselves: add salt, 0.5 tbsp of water to the flour sifted with a small hill (you can add 1 egg). Knead a tough dough, roll up a ball and let it rest for 20 minutes, covered with a clean cotton towel. Roll out the dough thinly, dusting the surface and rolling pin with flour. Let the cake dry a little for easy slicing. Gently, but tightly roll the cake into a roll and cut it into puff circles of 5-7mm. Stir the noodles with your fingers, separating, and cook in salted water until boiling again, then drain the water.

Chop the mushrooms, then combine the mushroom broth and mushrooms with the broth. Cut the cooled meat into portions (across the fibers), add to the soup, cook until the beans are fully cooked. Pour in the chopped potatoes and frying, cook until the potatoes are ready, add noodles at the very end. Let it brew for 10 minutes.

Transfer the cooked meat to a bowl to cool, strain the broth and return to the saucepan. Drain the water from the swollen beans, pour it into the broth, salt and pepper. Prepare vegetable frying from onions, carrots and tomato paste. Peel the potatoes, cut into cubes.

Mushroom soup made from dried mushrooms with noodles cooking options. Everything that is known at the moment.

Pour boiling water over the washed mushrooms. Boil the potatoes in their skins and cool, peel, mix with flour and egg, salt and knead to a homogeneous dough. It is convenient and quick to form dumplings with a teaspoon, immediately put into boiling water. In this case, the dough should be slightly runny.

Add dried mushrooms, bring to a boil again, reduce heat and cook several minutes. Remove the meat from the boiled chicken breast and add to the soup. At the very end of cooking, add a few handfuls of thin noodles to the eye and cook the soup until it is tender. Pour ready-made chicken soup with dried mushrooms and noodles into plates, sprinkle with herbs and serve.

For soup:
Water - 2.5 l
Dry porcini mushrooms - 50 g
Potatoes - 2 medium
Celery - 1 stalk
Bulb onions - 1 pc.
Carrots - 1 pc.
Garlic - 4 cloves
Bay leaf
Black peppercorns
Dill, parsley
Salt
Sour cream (for serving)

Prepare mushrooms and leave in hot water for 20 minutes. Set the broth aside, squeeze the mushrooms, chop the large ones. Peel and finely chop the vegetables (if you do not use a blender further, otherwise you can cut everything equally into cubes): onion into cubes, carrots on a coarse grater, zucchini - in small 3mm slices (mask them like mushrooms). Fry onions and carrots.

Dried assorted mushrooms, chapignons or purely dried porcini mushrooms will perfectly fit into the recipe for this dish. You will need fortified sweet wine, dessert - Marsala, Madera, Prosecco or Jerez. Tomatoes can be taken fresh, but the soup will be tastier with dried ones. Fine pasta, for example, rice or stellini, is perfect for soup; you can also replace it with noodles.

We wash and peel one parsley root, one onion, one potato and one carrot. Cut the parsley root in half and put in a saucepan, add the diced onion, carrot slices and diced potatoes there. Pour in 1.5 liters of cold water.

Especially for those who cannot imagine soup without potatoes, you can add 2-3 pieces, depending on your desire, but also do not forget that you will need to slightly increase the cooking time.

Dried porcini mushroom soup will be an excellent first course. Firstly, it is very satisfying, and secondly, it has long been known about the benefits of mushrooms for humans. In many cases, they can even become a complete substitute for meat.

• potatoes - 6 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• flour - 2 tbsp. spoons;
• sour cream;
• vegetable oil - 2 tbsp. spoons;
• spices.

Soak the mushrooms beforehand.

1. Boil a couple liters of water in a saucepan on the stove and add the chopped pre-soaked mushrooms there.
2. Reduce heat to medium and simmer for about an hour.
3. While they are cooking, chop the vegetables in any way you want.
4. Fry the carrots and onions in a skillet, then add flour to them.
5. To prevent vegetables from "clumping", put a couple of tablespoons of mushroom broth and a little sour cream to them. Season with salt and pepper.
6. When the mushrooms are completely cooked, add the potatoes to them and continue to cook the soup for 20 minutes.
7. After the specified time period is over, frying is added to the pan and cooking continues for another 15 minutes.

Ready-made mushroom soup made from dried mushrooms is served along with sour cream and chopped herbs.

Hearty noodle first course

What you need for 100 grams of dried mushrooms:

• flour - 100 g;
• egg - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 1 pc.;
• greenery;
• sour cream;
• spices.

Rinse the mushrooms thoroughly, fill them with warm water and leave to swell for a couple of hours.

1. The next step is making homemade noodles. The sifted flour is mixed with salt (to taste) and an egg. The dough is kneaded, covered with a small sized bowl and removed for 20 minutes to “fit”.
2. During this time, rinse, peel and chop the vegetables. Chop the herbs as well.
3. Bring 1.5 liters of water to a boil, then add the vegetables. Cook for 10 minutes over low heat and add mushrooms. Season with salt and strain the water in which they were soaked, and then add it to the soup.
4. Continue boiling and start cooking the noodles. Roll out the dough and cut it into thin slices 5 centimeters wide. Leave them to dry for a while and place them in the soup.

Cooking lasts 15 minutes, after which the herbs are added and the dish can be served.

Mushroom soup with dried porcini mushrooms in a slow cooker

Making porcini mushroom soup will be much easier than you think.

What you need for 100 grams of dried whites:

• potatoes - 5 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• flour - 2 tbsp. spoons;
• vegetable oil;
• spices.

Chop the onions and carrots, fry them in a slow cooker, setting the "Bake" or "Fry" mode. While they are sautéing, lightly fry the flour in a pan, add it to the vegetables and stir well. Wash and dice the potatoes and place them in the bowl along with the mushrooms. Add salt, your favorite spices, and chopped herbs. Fill the ingredients with water. Close the lid of the multicooker, select the "Stew" or "Soup" program for an hour and a half and cook until the end of the mode.

With cheese

What is needed for the already familiar 100 grams of mushrooms:

• onion - 1 pc.;
• carrots - 1 pc.;
• noodles - 100 g;
• potatoes - 4 pcs.;
• processed cheese - 70 g;
• salt;
• spices;
• greenery.

Rinse the mushrooms and soak them for a couple of hours.

1. Boil them in boiling water for half an hour, then remove and chop with a knife.
2. Potatoes are placed in the broth and cooked there until fully cooked.
3. At the same time, onions and carrots are fried in a pan. Add mushrooms to these, and then transfer the mixture back to the pot of potatoes.
4. Add noodles or noodles and cook until cooked through.
5. At the very end, add melted cheese and stir until completely melted in the soup.

Remove the saucepan from the stove and let it brew for a while.

Chicken soup with dried porcini mushrooms

What you need for 100 grams of dried mushrooms:

• chicken breast - 1 pc.;
• onion - 1 pc.;
• parsley root - 1 pc .;
• carrots - 1 pc.;
• vegetable oil - 2 tbsp. spoons;
• vermicelli or noodles - 50 g;
• spices.

Rinse the mushrooms thoroughly and soak them for an hour. After that, proceed with the "construction" of your soup.

1. Cut the vegetables and leave to sauté in a pan until lightly blush.
2. Pour the water over the breast and cook over low heat with the parsley root, periodically skimming off the resulting foam.
3. Take chicken broth and add to sautéing. Cook it over low heat.
4. Mushrooms are added to vegetables.
5. Bring the mixture to a boil and continue cooking.
6. Then put the meat and at the very end noodles or noodles.

Cooking lasts until the ingredients are fully cooked.

Chicken soup with mushrooms is served with sour cream and fresh herbs.

With pearl barley

What you need for 200 grams of dried mushrooms:

• pearl barley - 2 tbsp. spoons;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• any vegetable oil - 3 tbsp. spoons;
• spices.

Pour the mushrooms overnight, and then boil them over low heat for an hour and a half. Add more water to the pot if necessary.

1. Boil washed pearl barley in a separate container.
2. Fry the onions and carrots in a skillet.
3. When the mushrooms are cooked, take them out and pour some of the broth into another saucepan.
4. Put back the mushrooms, as well as the frying, cereals and spices. After that, chopped potatoes are placed.

Add your favorite spices and cook until cooked through.

Cream soup

Ingredients shown are based on one serving.

What you need:

• mushrooms - 70 g;
• onion - 1 pc.;
• egg - 1 pc.;
• potatoes - 2 pcs.;
• garlic - 1 clove;
• sour cream - ½ cup;
• greenery;
• vegetable oil;
• spices.

Soak the mushrooms in cold water for a couple of hours ahead of time.

1. After that, the onions are fried in a pan, washed mushrooms are added to it. In time, it will take 5-7 minutes.
2. Bring a liter of water to a boil and pour over the fry. Place the potatoes in there and cook over medium heat for about an hour.
3. Chop the garlic with a garlic press or knife and place with the rest of the ingredients. Continue cooking the soup until cooked through.
4. Then sour cream, an egg and herbs are put in and everything is interrupted with a blender in mashed potatoes.

Remove from heat and serve.

Drying does not affect the beneficial properties of porcini mushrooms in any way - moisture is only removed from them.

You can dry mushrooms at home in different ways.

1. The very first and traditional method is air drying, weather permitting. Just string the mushrooms on a string and hang them out in an open space with gauze or a thin cloth to keep out dust and small insects.
2. Another easy way is to microwave dry. Preheat it at maximum power (usually 100 degrees), put on a plate of mushrooms and set the time for 20 minutes. Then open the door for 10 minutes to let the moisture evaporate, and continue drying at 20 minute intervals until you are sure the mushrooms are the right shape.

Today for lunch I made mushroom noodle soup, that's what my recipe will be about.
Mushrooms are always found in our house and are different. We collect and prepare ourselves, and eat ourselves. Porcini mushrooms, no doubt, take pride of place. We usually dry or pickle them. Soup with dried porcini mushrooms is especially tasty.
Mushroom noodles from porcini mushrooms cook quickly, but requires little preparation - the mushrooms must be soaked in advance, at least for 2 hours.
I took two handfuls of mushrooms into a 2.5-liter saucepan, washed it and filled it with cold water.

You will need noodles - about 2 handfuls. Ideally - homemade, but I have a shop Macfa, I like it.

So everything is ready. I put a pot of water on the fire, cut the potatoes into strips and send them to cook.

The mushrooms got wet and increased in volume. I cut them into smaller pieces and also put them in a saucepan in boiling water. If scum-foam appears, I remove it.

At the same time, chop the onion and simmer it a little in vegetable oil, until transparent.

I add carrots to the onion and fry together until the carrots are half cooked (I don't like fried vegetables in this soup).

I send the frying to the soup, salt to taste and send the noodles to the pan. To prevent the noodles from sticking together and sticking to the bottom, I dip them into the boiling soup and stir occasionally with a spoon for several minutes. At the very end of cooking, add dry dill.

Fragrant, golden brown, transparent soup is ready!

Tell me what a pleasure
Break your legs over bumps?
Soup with mushrooms is a delight!
And with a sack I delve into the forest again. "(C)

Bon Appetit!
Cooking time 50 minutes.

Cooking time: PT00H50M 50 min.