We pamper our relatives and pay tribute to the gifts of autumn. Cooking dried mushroom soup. Incredibly aromatic, amazingly tasty lean soup will be a great start to Sunday lunch when the whole family is together. The food is being prepared, if you do not take into account the cooking time of the mushrooms, very quickly. To completely speed up the process, you can soak boletus in cold water in the evening, and in the morning cook the first dish that will conquer lovers of home cooking.

Features of mushroom soup made from dried mushrooms

The foundation

We cook in water, mushroom, meat broth. In any case, it will turn out delicious, because the food will meet the preferences of the hostess, her household.

Mushrooms

Small white boletus is ideal. They don't need to be cut into pieces, they look elegant on a plate. But not everyone has miniature blanks. Then we take fungi of any size. Just after we boil them, remove them from the pan, cut them into pieces.

Many people dry chanterelles, flywheels, and other trophies of a quiet hunt. It is clear that they can also be put into dried mushroom soup. The technology will not change step by step.

Additives

Potatoes, of course. And if you want the soup to turn out to be especially rich, you can put 3-4 whole potatoes in the broth. When they are cooked, mash in mashed potatoes, add to the saucepan. Then just lay the potatoes cut into pieces. Thanks to this technique, the dish will acquire a special richness.

For the rest, they put those components that are pleasing to the soul:

• frying onions and carrots,
• garlic, fresh herbs;
• cereals, pasta;
• tomatoes, bell peppers.

Spices

We choose a bouquet for soup made of dried porcini mushrooms at our discretion. But you can't do without ground black pepper, bay leaf.

Spices for mushrooms:

• coriander;
• cilantro;
• thyme;
• basil;
• Dill;
• parsley;
• garlic.

As a rule, all of these spices are added to mushroom dishes in different countries of the world.

Processing boletus before putting it in soup

It is important to remember that we dry raw fungi. So that they are not damaged, we use minimal cleaning. Therefore, for cooking soups, you need to wash the raw materials well. We put the mushrooms in cold water, leave for 1-2 hours. Best left overnight. During this time, they will swell, it will be possible to wash out the sand and dirt.

Then put in a saucepan, fill with water, cook for 30 minutes.

Dear friends, to be honest, I have never cooked soup using dry porcini mushrooms before. And as a sophisticated culinary specialist, the recipe for such a soup haunted me for a long time, and many times I went over the options for how to cook this first dish in such a way as to emphasize the taste of porcini mushrooms and get a delicious dish at the exit.

I immediately brushed off the option with noodles or barley - for noble porcini mushrooms this is too simple a neighborhood, and I wanted a brighter, rich and interesting taste so that all the ingredients would be harmoniously combined with each other.

In the end, I decided to cook a soup with dry porcini mushrooms with potatoes, onions and carrots and add bright notes with garlic, parsley and parmesan. And you know, I was very pleased with the result of my experiments: the mushroom soup turned out to be very tasty and aromatic, and all the ingredients merged into one common symphony of amazing taste.

Ingredients required

• 80 gr. dry porcini mushrooms
• 300 gr. potatoes
• 1 small carrot
• 1 small onion
• 50 gr. butter
• 3-4 tbsp. l. olive oil
• 2.5 liters of water

For filing:

• parsley
• garlic
• hard cheese

Step-by-step cooking

First of all, we will deal with dried porcini mushrooms: they do not wash the mushrooms before drying, so you need to fill the dried porcini mushrooms with cold water, rinse well, and drain the dirty water. Then fill the dried porcini mushrooms with cold drinking water (about 500 ml of water) and leave for 2-3 hours. For the recipe, I used cut dried mushrooms, so they get soaked quickly. If you have whole mushrooms, then you need to soak them for at least 6 hours.

While the porcini mushrooms are soaking with us, let's prepare the rest of the ingredients for our dried porcini mushroom soup. Dice the onion and carrot.

Peel the potatoes and cut them into small pieces.

In a saucepan with a thick bottom, melt the butter and add the olive oil. Pour the onions and carrots into a saucepan and fry over medium heat until the vegetables are soft.

Next add the potatoes and mix as well.

Pour the water in which we soaked the mushrooms into a saucepan, and also add cold water to make the soup the thickness we need. At this stage, you can add salt and pepper to the soup.

What can be added

In the meantime, we will prepare the ingredients for serving our soup: finely chop the parsley, pass the garlic through a press, and grate the hard cheese on the finest grater.

In addition to Australia, the white mushroom can be found in the forest on all continents. There is especially a lot of it in Russia. In terms of its taste and useful properties, it is not inferior to meat. Since the mushroom belongs to the spongy family, nutritionists do not recommend keeping other foods near it.

Fresh, it is stored for two to three days, and for the winter the mushrooms are frozen or dried. The drying process is carried out in a well-ventilated area; it is recommended to store it in paper bags or boxes.

There are many useful substances in porcini mushrooms that help with thyroid disease, and are also auxiliary means for the prevention of cancer. These mushrooms are quite high in calories, so 100 grams of the product contains 286 kcal.

To make a delicious soup, put the mushrooms in a bowl, pour cold water there and keep it that way all night. If there is no time for soaking, then before making soup or other dish from them, they are dipped for half an hour in a bowl with boiling water.

Classic recipe

A saucepan of water is placed on the stove and brought to a boil. Pre-soaked mushrooms must be chopped and thrown into boiling water.

Then reduce the heat and cook them for another hour.

During this time, the onion is cut into small cubes, it is also better to manually cut the carrots into thin strips.

Sunflower oil is poured into a frying pan and chopped onions are placed.

You need to fry the onions lightly. As soon as it becomes transparent, chopped carrots are placed in the same place.

Everything is fried for three minutes, then you should add flour and fry until golden brown.

To avoid the formation of lumps, two or three tablespoons of broth are added to the fried vegetables, then peppercorns and bay leaves. If desired, you can add sour cream there.

As soon as the mushrooms are cooked, finely chopped potatoes are placed in the pan and cooked together for another twenty minutes.

After the specified time, the fried vegetables are placed in the pan. Everything should be salted, pepper and the soup will remain for another ten to fifteen minutes.

Soup with sour cream and herbs is served.

Mushroom soup with cheese

This recipe uses processed cheese. It is best to use high quality cream cheese and a little fatty so that it melts better and combines with other ingredients.

• Dried porcini mushrooms - one hundred grams;
• Potatoes - half a kilo;
• Onions - two heads;
• Carrots - one tuber;
• Processed cheese - two packs;
• Butter - thirty grams;
• Salt, pepper - to taste;
• Bay leaf - two leaves;
• Peppercorns.

The cooking time takes 1 hour. The calorie content of the dish is 1246 kcal.

So, how to cook dried porcini mushroom soup with cheese? Mushrooms soaked in the evening should be boiled in water for about twenty minutes. During this time, onions and carrots are finely chopped into cubes and fried in butter. The oil should take on a slightly carrot color.

Twenty minutes after the mushrooms are cooked, finely diced potatoes are added there. All together you need to cook for another fifteen minutes and add fried onions and carrots.

After that, after fifteen minutes, processed cheese is placed in the soup. Previously, they are cut into small pieces, and having thrown into a saucepan, you must constantly stir so that they disperse well.

Salt and pepper the soup at the end, while bay leaves and peppercorns are also added.

The soup is the color of baked milk, with a rich mushroom aroma.

Diet first course with chicken

Everyone knows that any mushrooms are ideal for chicken meat. And royal porcini mushrooms are perfect for chicken soup. To make the soup dietary, you should choose a low-fat carcass, chicken is better.

What is needed to prepare this dish?

• One kilogram of chicken;
• Potatoes - 300 grams;
• Dried porcini mushrooms - 70 grams;
• Onion;
• Carrot;
• Sunflower oil - twenty grams;
• Salt, pepper, to taste;
• Bay leaf;
• Seasonings, herbs, to taste.

It takes about an hour to cook, the calorie content is 2110 kcal.

Let's take a closer look at how to cook a dietary soup with dried porcini mushrooms with chicken in more detail. The chicken is placed in a saucepan, water is poured so that it only covers the carcass and put on fire. As soon as the water boils, remove the foam and cook it for another twenty minutes over low heat. Then the broth is strained, the chicken is cut into pieces and returned to a clean pot of broth. The pot with chicken meat is put back on the fire, everything needs to be lightly salted and cooked for another ten minutes.

The potatoes should be diced and added to the chicken pot. During this time, the onion should be finely chopped, the carrots should be cut into strips or grated on a coarse grater. Fry everything in vegetable oil.

As soon as the onions and carrots are fried, mushrooms, pre-soaked overnight and finely chopped, are added there. Everything is sautéed for another twenty minutes, while you must not forget to salt and pepper the vegetables with mushrooms.

Then the contents of the pan should be added to the chicken soup, put a bay leaf there, cook for another five minutes and turn off the heat. Soup with herbs and spices is served.

Cook Rice, this is a delicious dish that kids especially love.

Steaming omelette for breakfast is healthy. ...

Vermicelli soup

This is a fairly simple recipe, but thanks to the taste of the mushrooms, the soup is aromatic and rich. Since vermicelli is used in the recipe, it is necessary to remember that it must be made from durum flour, otherwise the vermicelli will boil down a lot.

As an alternative, Italian spaghetti, finely chopped into strips, is often used.

It contains the following products:

• Dry porcini mushrooms - 100 grams;
• Potatoes - 500 grams;
• Bow - 1 head;
• Spaghetti or noodles - 100 grams;
• Water - 2 liters;
• Sunflower oil -2 tablespoons;
• Butter -3 tablespoons;
• A clove of garlic;
• Bay leaf, allspice, peppercorns - to taste.

The cooking time takes about an hour and ten minutes, and the calorie content is only 1450 kcal.

Now, in detail about how to make porcini noodle soup. Dried mushrooms should be pre-soaked overnight in room temperature water.

The softened mushrooms are easily cut and lightly fried in a mixture of sunflower and butter.

Then they are poured with boiling water and boiled for another hour. Twenty minutes before readiness, whole potatoes are placed in the pan, which, of course, must be peeled and rinsed.

Onions and carrots are finely chopped and fried in the same mixture of sunflower and butter. The potatoes, which have been cooked with mushrooms, are removed from the pan and, as it should be, crumpled with a fork or pusher.

Then onions, carrots and the rest of the finely chopped potatoes are placed in a saucepan with the mushrooms. Add vermicelli or pre-crumbled spaghetti. Everything is cooked for another ten minutes, then mint potatoes, bay leaves, allspice and peppercorns are added there.

Dried porcini mushroom soup with noodles, all that remains is to salt and pepper. Two minutes before cooking, a finely chopped clove of garlic is added to it.

Before preparing dishes from dried porcini mushrooms, it would be nice to know some of their features and properties.

1. Mushrooms perfectly absorb all the positive and negative substances that are in the external environment where they grow. Therefore, it is impossible to collect them in contaminated areas and where there are industrial enterprises. Old mushrooms should also not be used;
2. Children under the age of fourteen should not be fed mushroom dishes. The fact is that in the composition of dried and raw mushrooms, there is chitin. It is a substance that inhibits gastric fermentation. Also, you should not feed people with mushrooms with a weak stomach, since proteins are difficult to digest;
3. It must be remembered that before offering people a soup or other dish made from dried porcini mushrooms, one must ask if they are allergic to them. For many people, it is even life threatening to try food made from dried or fresh mushrooms.

Since porcini mushrooms have the ability to prevent many diseases, including cancer, if there are no contraindications, doctors recommend chopping them in a coffee grinder, or finely chopping them, and then sprinkling them on any food.

Nutritionists advise eating dried mushrooms, because the proteins that make up them are absorbed much faster and better than in fresh mushrooms, by almost 80%.

Mushroom soup is a common treat on the Russian table. Still, in the summer, every good housewife makes preparations from healthy and tasty mushrooms. Often, mushroom soup in winter is a delicious reminder of the fragrant summer. But many housewives admit that the soup is much richer and richer from dried mushrooms. That is why, even in summer, not fresh, but dried mushrooms are used for mushroom soup. If you prepare such a soup correctly, you can literally amaze your guests with your culinary masterpiece. In addition, mushroom soup is not only an insanely tasty dish, it does not take much time and effort to prepare it.

Classic Mushroom Soup Recipe

Each housewife has her own recipe for a unique mushroom soup. However, there is a traditional dish that has a classic recipe. Subsequently, it can be changed, depending on taste and preferences.

1. Light soup is obtained from porcini mushrooms. But for mushroom soup, boletus and boletus are most often taken - they give a good broth and a dark rich color.
2. A good handful of mushrooms must be thoroughly washed and soaked in boiling water for 1.5-2 hours. This will make the mushrooms soft and pliable.
3. At this time, you need to prepare vegetables. Chop the onion, grate the large carrots, finely chop half of the frozen bell pepper (you can do without it). Pour vegetable oil into a skillet and fry vegetables in it over low heat. You can use butter instead of vegetable oil - it will give the soup a subtler taste and mild aroma. Fry vegetables until golden brown and soft.
4. Prepare potatoes in advance. 2-3 medium-sized potatoes need to be peeled and cut into 1-1.5 cm cubes.
5. The mushrooms must be removed from the water, cut into small pieces. Do not grind the mushroom too much - it should be felt on the teeth, and not turn into porridge.
6. It's time to put a pot of water on the fire. If you have meat broth ready, use it. The soup will turn out to be more rich and satisfying. If you want to make a dietary mushroom soup, just use water.
7. Some housewives add mushrooms to the pot with the water in which they were infused. In this case, the color of the broth will be dark. If you want to make a light transparent soup, pour only clean water, not using the one in which the mushrooms were settled.
8. Bring mushrooms to a boil and reduce heat. After 30 minutes, when you feel a clear mushroom taste and aroma, add potatoes to the broth.
9. When the potatoes are cooked, add the fried vegetables to the broth and cook for about 20 minutes more.
10. Season the broth 5 minutes before cooking. Of the required spices - salt, peppercorns or ground. To taste, you can add basil, sage, suneli hops. Be careful with bay leaves - excess of it will overpower the mushroom flavor. In general, mushroom soup should be seasoned with care. If the mushrooms are good, such a dish requires nothing but pepper and salt.

You can serve mushroom soup with herbs - dill, green onions, parsley, cilantro. In addition, in each plate you need to put a spoonful of sour cream, kefir or yogurt. The fermented milk product gives the mushroom soup a special deep taste.

If you like thicker soups, add a handful of thin noodles or a little barley cooked separately to the broth five minutes before cooking. You can add thickness to the soup using wheat flour. Add a couple of spoons to the vegetable skillet to make the soup a little cloudy and creamy.

This is a dietary mushroom soup recipe that will appeal not only to you, but also to your children. To prepare it, you need chicken or parts of it. Do not use chicken breasts - they are very lean and will not add enough broth to the broth.

Cover the chicken with water and bring to a boil. If you want to get a dietary dish, drain the first water, cook the broth in the second water. Boil the porcini mushrooms separately in a small bowl until tender. In a frying pan, fry finely grated carrots, chopped onions. We take out the chicken and cut it into small pieces. After that, we return the pieces back to the broth, add chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes so that all the ingredients are soaked in each other. Season the soup with salt and pepper. The dish turned out to be so light that it can be offered to a sick person without fear. At the same time, the soup turns out to be quite satisfying due to the large amount of protein found in meat and mushrooms.

Mushroom hodgepodge

We will cook the solyanka from champignons or porcini mushrooms. They need to be rinsed and placed in a saucepan. Fill the mushrooms with water and set them to boil. Add a whole head of onion to the pot for flavor. Separately, in a pan, you need to fry the onions with tomato paste. When the mushrooms are cooked, the water is drained, the mushrooms are cut into small pieces. Put mushrooms, tomato onions, finely chopped pickled cucumbers without skin, small capers in a saucepan with pre-prepared meat broth. Cook all ingredients for about 30 minutes to soak well. Do not forget to season the hodgepodge with salt, pepper and bay leaves. When serving, the soup is decorated with parsley, a slice of lemon, a couple of olives and a spoonful of sour cream are added to each bowl.

Lean Bean Mushroom Soup

This soup is good for fasting. Beans and mushrooms are very high in protein, so these products may well replace meat. To prepare such a dish, you need to soak the beans in advance overnight, and in the morning boil them until tender. In a heavy-bottomed saucepan, sauté finely chopped onions, grated carrots and thin slices of celery. When the vegetables are tender, add the dried mushrooms to the vegetables. After 10-20 minutes, pour water into a saucepan and leave to cook for about an hour. Then add potatoes to the soup. When the potatoes are cooked, add the cooked beans, salt and spices. Decorate the soup with finely chopped dill.

In a small cauldron or a heavy-bottomed saucepan, fry the finely chopped pieces of pork (about 300 grams). You can use other meat, but then the soup turns out to be not so satisfying and rich. Add chopped onions and very little carrots to the meat. Pour the fried meat with vegetables with water and let it boil. After boiling, remove the foam from the broth. Boil the broth for about two hours to make the meat very tender. Soak the chanterelles in boiling water a couple of hours in advance. Place the mushrooms in a colander and chop them. When the meat is ready, add mushrooms to the cauldron. Cook them until cooked through. Season the soup with spices five minutes before the end of cooking, add a little melted cheese and a handful of oatmeal. Mushroom stew with meat turns out to be incredibly appetizing and aromatic. Oatmeal gives the soup a thickening, and melted cheese a special languid aroma.

Pea soup with champignons

Fry pieces of meat in a pan, add chopped onions and grated carrots. For beauty, you can add grated tomato. Transfer the contents of the skillet to a pot of boiling water. Add peas to the boiling broth, and when half cooked, toss in the chopped and washed dried mushrooms. Potatoes can be added 15 minutes before cooking, if desired. Season the soup with bay leaves, salt and ground black pepper. This hearty and tasty dish will decorate any table.

Mushroom soup with eggs

This unusual recipe for mushroom soup will certainly suit your taste if you are fed up with the traditional recipes for this dish. For such a delicacy, we need a rich meat broth, three eggs, wine, spices and mushrooms (porcini mushrooms are best for this recipe). Pour the mushrooms washed and cut into several slices into the meat broth and let them boil well. When the mushrooms become soft, add a dessert spoon of wine and a teaspoon of salt to the broth. Let's not forget about salt and pepper. Add a little more pepper than usual. Beat the eggs separately and add them in a thin stream to the boiling broth. This soup is served with sour cream and herbs. Wine gives the dish a special astringency, while sugar and salt make the taste unusual.

Mushroom soups are a real treasure of Russian cuisine. Recipes can be changed by adding cereals, pasta, various vegetables and spices to them. One thing remains unchanged - the deep taste of the rich mushroom broth. Prepare dried mushroom soup to spice up your winter diet!

Video: how to soak dry mushrooms for mushroom soup

Dry mushroom soup is not at all like simple mushroom soup. Dried mushrooms are such a secret ingredient by which you can figure out a professional chef or an avid mushroom picker. It is the dried mushrooms that give the soup a richer, special aroma of forest mushrooms, which cannot be confused with anything, an aroma that creates a unique atmosphere of home comfort and conducive to heartfelt conversations.

It is good for the whole family to gather with a plate of such mushroom soup, remember the summer and listen to fascinating stories of real mushroom pickers about how they picked these mushrooms, where they went for them, what tricks they resorted to, and, of course, how they once gathered the largest harvest.

It is for the sake of this atmosphere, for the sake of memories of the "quiet hunt" - as the mushroom pickers themselves call their trips to the forest, for the sake of these conversations, from which even in winter the warmth of the summer sun blows - and a soup of dried mushrooms is started. We will tell you some of the best recipes for dried mushroom mushroom soup so that you always have the opportunity to return to summer.

Cooking principles and features

Before you learn how to make dry mushroom soup, let's talk about the principles and features. There are many recipes for mushroom soup - from champignons, from forest mushrooms, there is also a wonderful, already classic, chanterelle cream soup. Fresh mushrooms are mainly used to make these soups - whole, ground or chopped, raw or pre-fried.

Sometimes pickled mushrooms are also used in the soup. But dry mushrooms are usually added a little, but they play the main role. Dried mushrooms in mushroom soup is like the headliner of the festival, which appears on the stage literally twice, but all the guests will come precisely because of him. Dry mushrooms do not give such a mass, but they give the soup a rich taste and aroma, for which this soup is cooked.

Before preparing the mushroom soup, first soak the drying, pouring it with boiling water, giving the mushrooms the opportunity to "bloom". After that, they are usually either cut into pieces or added to the soup whole. But do not expect them to increase greatly, the main thing is that the mushrooms become soft and give the broth their taste and smell.

Very often, dried mushrooms are ground in a mortar, blender or coffee grinder and added to the soup as a fragrant seasoning. Shredded dried mushroom seasoning can also be used in any other mushroom dishes to give them the opportunity to express themselves more vividly.

In summer and autumn, mushroom pickers go out on their favorite "quiet hunt", collecting mushrooms in baskets. Some of the collected mushrooms are cooked, but most of them are harvested for the winter. Mushrooms are canned, salted, pickled, frozen and dried. Dried mushrooms retain all the useful properties, they take up little space and are unpretentious in all respects.

And most importantly, it is dried mushrooms that retain their aroma in a way that neither boiled, nor fried, nor pickled, or any others retain it. Therefore, even if you have enough fresh forest mushrooms, and you are going to cook soup from them, add at least a little crushed drying, you will not regret it.

You can dry any forest mushrooms, but, of course, noble mushrooms are best suited for drying. And the best of the best - the drying kings - are the whites. White mushroom is the most coveted prey for a mushroom picker, the most honorable trophy. And it is the dried porcini mushrooms that give the most intense and unique mushroom aroma.

Preliminary preparation of products

Before cooking the soup, you need to "soak" the drying a little. Dry mushrooms are poured with cold water and left to soak for about an hour and a half. If you have no time to wait, you can pour boiling water over the drying - then the mushrooms will be ready for use in 20-30 minutes. When the drying is soft, the mushrooms can be cut into pieces and sent to the soup. You do not need to pour out the water from the mushrooms. It can be filtered through a sieve or cheesecloth and also added to the broth. Now everything is for sure! Next, we have prepared the best recipes for dried mushroom mushroom soup.

This is the simplest recipe for dried mushroom mushroom soup. It is prepared simply and quickly, from those products that are always at hand at any housewife - almost "porridge from an ax." A hot mushroom soup made from dry and fragrant forest mushrooms will warm the body and soul even in the fiercest winter, awakening in it fond memories of summer.

Ingredients

• dried mushrooms - 50 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc .;
• wheat flour - 2 tablespoons. spoons;
• butter;
• vegetable oil;
• salt;
• pepper (peas);
• Bay leaf;
• sour cream;
• greens;
• water - 1.5 liters.

Cooking method

Before cooking dry mushroom soup, you must first rinse the mushrooms and pour boiling water over for 20-30 minutes. Or soak them in cold water in advance - about an hour and a half. While our dried mushrooms are soaking, we set the water for the soup to boil and prepare the frying. We use both vegetable and butter for frying. Frying vegetables in vegetable oil is more useful, but the creamy taste goes very well with mushrooms. Therefore, we will fry them in vegetable oil, and then, at the very end, add a little butter, to give the desired taste and aroma.

Finely chop the onion, grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan, pour the onion into the pan, fry it lightly, add the carrots. When the carrots are softer, add some flour. Flour is not a required ingredient, but when leafing through many of the best mushroom soup recipes for dried mushrooms, we saw it quite often, it adds thickness and makes mushroom soup more satisfying. Mix vegetables with flour and now add quite a bit of butter and fry everything together for just a couple of minutes. After that, remove from heat and cover with a lid.

By this time, the water in the pan had already boiled, and the mushrooms became softer. We cut the mushrooms and send them to the pan. We filter the water in which they soaked through cheesecloth or a sieve and also pour it into our future soup. Cook for about 20 minutes. While the mushrooms are boiling, clean the potatoes and cut into cubes. 20 minutes after the mushrooms have boiled, add potatoes to them. After the potatoes boil, remove the foam, turn the fire down. After 10 minutes, add frying, salt, pepper and bay leaf there. Cook our mushroom soup until the potatoes are cooked.

Dried mushroom soup can be eaten immediately, as soon as it is cooked, but it is no less tasty on the second day, when it is infused a little.
Mushroom soup is served with sour cream. You can also cut up the herbs and sprinkle them on the serving plate, but this depends on the personal preference of your guests.

How to make Mushroom Kingdom soup? Now we will tell you how to cook mushroom soup from all types of mushrooms at once. If you are a real mushroom picker or you just really like mushrooms - fried, dry or pickled, and cannot decide in any way which way of making mushroom soup you like best - we will delight you now. We've found the perfect mushroom soup recipe for you. Now you don't have to choose. All the mushrooms you have go to the Mushroom Kingdom soup. In fact, this is a combined hodgepodge, only mushroom.

Ingredients

• dried mushrooms - 30 g;
• different mushrooms (fried, pickled, salted, frozen, boiled) - 300 g;
• carrots - 1 pc.;
• onion - 1 pc .;
• potatoes - 5 pcs.;
• bay leaf - 2 pcs.;
• salt;
• pepper;
• greens;
• sour cream;
• vegetable oil;
• butter;
• water - 2 liters.

Cooking method:

Before boiling dry mushroom soup, first soak them in boiling water for about half an hour. Grate the carrots, finely chop the onion with a knife or a special chopper. Heat the vegetable oil in a frying pan, sauté the onion until it has a beautiful pearlescent color, add the carrots. When the carrots become a little softer, add a little butter to the frying. Of course, frying in butter is not very useful, but it is precisely its creamy taste that is revealed very well in mushroom soup. When the frying is almost ready, add sour cream to it, reduce the heat and extinguish it for another five minutes under a closed lid.

We put a pot of water on the fire, bring the water to a boil. We check our dried mushrooms - by this time they should have softened. We cut the mushrooms and set to cook. You don't need to pour out the water from under them - we filter it through a sieve and pour it into the same saucepan. Peel the potatoes, cut into pieces and add to the mushroom broth, bring to a boil and cook for 10-15 minutes. We get our stocks of mushrooms - fried, salted, pickled. If we have cooked frozen ones, we defrost them beforehand.

Remember that fresh mushrooms that have not undergone preliminary heat treatment cannot be added to the soup, so we use any types of mushrooms except fresh ones. We cut our mushrooms into beautiful slices and send them to the pan. Next, put the frying, bay leaf, salt and pepper in the pan. Bring to a boil and cook for another 3-4 minutes, until the potatoes are cooked. Let it brew a little and serve with sour cream.

Better than mushroom soup can only be mushroom soup with cream. Delicate creamy notes not only sound great when paired with mushrooms, they create a completely unique symphony of taste, while softening mushroom soup and making it even richer. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms, any housewife can easily cope with it. Experience is not needed at all for this, the desire to please your loved ones will be enough. For creamy mushroom soup, you can serve white bread croutons, toasts or croutons.

Ingredients

• milk 2.5% - 1.5 l;
• cream 10-11% - a glass;
• fresh mushrooms (champignons) - 300 g;
• dried mushrooms (porcini) - 200 g;
• vegetable oil;
• butter - 100 g;
• onions - 3 pcs.;
• flour - 3 tbsp. spoons;
• salt;
• ground pepper;
• black pepper - ½ tsp;
• red pepper - 1 tsp.

Cooking method:

About an hour before cooking the soup, pour cold water over the dryer. You can also pour boiling water over the mushrooms - this will speed up the process, and after 20-30 minutes they will become soft. As soon as the mushrooms are softened, cut them into small pieces.

Cut the champignons into beautiful slices. Remember that only champignons can be put into the soup fresh, in no case should you do this with forest mushrooms - before getting into the soup, forest mushrooms must be heat-treated.

Champignons are put into soup mainly for mass - they do not have such a bright taste and aroma as wild mushrooms, therefore they are used in tandem with dried porcini mushrooms, which just give the very unique mushroom spirit. It turns out a full-sounding mushroom duet, playing a wondrous melody of taste on the thinnest soulful strings of real gourmets.

Next, finely chop the onion and sauté it in already heated vegetable oil. As soon as the onion is golden, we send chopped mushrooms to it - both fresh champignons and soaked dry porcini. Add butter, stir and fry mushrooms and onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or skillet and then transfer it to a saucepan, but we recommend that you use the saucepan right away and gradually add the ingredients there.

After 10-15 minutes of frying, gently pour flour into the mushrooms, stirring, fry everything together for another 2 minutes. We pour in the water in which we soaked the drying, then, stirring constantly, pour in the milk and cream. We make sure that no foam and lumps form. When the creamy mushroom soup boils, reduce the heat, cover with a lid, just not very tightly, leave a gap for the steam to escape, otherwise the soup will "run away", and simmer the soup over low heat for another 15-20 minutes. Serve with croutons or white bread croutons.

This is perhaps the simplest recipe for dry mushroom mushroom soup. All ingredients are crushed - finely chopped or passed through a grater or blender. Then we fry everything and send it to the soup. We are already accustomed to the fact that before making mushroom soup from dry mushrooms, you need to soak the drying first - but this time we will not need to do this.

Cooking this dish will take you just a few minutes, and you will get almost a restaurant dish that will delight your family with its exquisite taste and indescribable mushroom aroma. It will be good to serve croutons, best of all from white bread, they are served at the table so that each guest can pour them into his own plate.

Ingredients

• water - 2 l;
• dried mushrooms - 200 g;
• onion - 1 pc .;
• celery root - 1 pc .;
• carrots - 2 pcs.;
• vegetable oil;
• Dill seeds;
• greens (dill, parsley);
• pepper;
• boiled eggs - 3 pcs.;
• lemon - 1 pc.

Cooking method

Grind the dried mushrooms with a blender or coffee grinder - to a powder state. Finely chop the onion and celery root or grind it with a blender, grate the carrot. Fry chopped vegetables in vegetable oil - first onions, until golden brown, then add chopped celery and carrots to it. Boil water, add frying to it and add chopped mushrooms. Bring it to a boil again. Add spices and salt. Cook the mushroom soup for another 15 minutes.

Cook eggs separately and dry croutons. Clean the hard-boiled eggs and chop finely. Chop greens. Cut the lemon into wedges.
Pour the ready-made soup from chopped dry mushrooms into plates, and add chopped eggs, herbs and a slice of lemon in portions. We serve crackers to the table, they can also be added to a plate.

In many popular recipes for mushroom soup, we are advised to add sour cream, cream or cheese to the mushrooms. Creamy notes very favorably set off the taste of mushrooms, making it more delicate, but at the same time rich. You can add melted cheese to the mushroom soup, at the very end of cooking, this will make the soup softer and more satisfying.

If you want to make mushroom soup with pasta or noodles, roast the pasta before boiling. To do this, you will need to heat a dry frying pan and pour pasta or noodles on it in a thin layer and, stirring, hold over low heat until golden brown. Then the pasta will keep its shape in the soup and will not boil over.

For mushroom soup, porcini mushrooms are best - they are the most fragrant. But other noble mushrooms will work too. The mushroom chosen for drying should not be very young, but not old either, then both the taste and aroma of your mushroom soup will be full-bodied and rich.