Noble porcini mushrooms are perfect for preparing a wide variety of dishes. But they are especially good in a transparent, unusually aromatic and rich soup. Consider the options and subtleties of their cooking. We present 3 recipes for soups made from fresh, dried and frozen porcini mushrooms.
Recipe content:

There is nothing healthier for lunch than a plate of fresh hot soup. This is an extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, fresh, frozen, dried, canned, pickled mushrooms are used. However, those that are at hand. Soup made from fresh mushrooms is especially appetizing and tasty. But most often soups are cooked using dried porcini mushroom.

Soups are usually supplemented with different products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some chefs believe that porcini mushrooms are self-sufficient and additional products simplify their taste, so they do not recommend adding cereals or vegetables.

Creamy mushroom soups are very common. They are boiled in the same way as usual, after they are cooled, punch with a blender to a puree consistency and reheat without bringing to a boil. And to make the soup tastier, he must definitely give time to infuse a little.

How to make porcini mushroom soup - cooking secrets

Since olden times, mushroom soup has been referred to as an exquisite first course for gourmets, but any and even an inexperienced cook can cook it. To know how to cook porcini mushroom soup, you need to know general recommendations, then the soup will have a fragrant and rich mushroom soup.

• Any mushrooms are used for porcini mushroom soup. Fresh ones are placed raw or pre-fried. The roasting process will reveal a unique mushroom aroma.
• The most rich and tasty soup is obtained from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal their taste.
• Standard proportion of dried mushrooms: 1 tbsp. for 3 liters of water.
• Pickled and salted mushrooms will add a sophisticated taste to the soup, and a combination of salted and fresh mushrooms will give an unforgettable aroma.
• For a rich yushka, dried mushrooms, ground into powder, are added to the soup. This will make the dish more satisfying and denser.
• Spices add richness to any soup. But porcini mushroom soup does not need additional additives. It can only be supplemented with black pepper and herbs.
• Density and thickness will give the dish flour. It is pre-fried in a pan, and then diluted with broth and added to the bulk.
• French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
• The dish is served with sour cream, herbs and croutons.
• Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all the trace elements and nutrients, and most importantly the aroma.
• Store dried mushrooms in a dry place in a paper bag or cardboard box.

Porcini mushrooms belong to the first category of elite mushrooms. They are very well perceived and absorbed by the body, contain a beneficial substance that affects the strength and growth of nails, hair health and skin elasticity. There are many recipes for their preparation, but the soup is considered a classic.

• Caloric content per 100 g - 36 kcal.
• Servings - 5
• Cooking time - 50 minutes

Ingredients:

• Porcini mushrooms - 300-350 g
• Water - 1.5 l
• Carrots - 1 pc.
• Dill, parsley - 2 sprigs
• Bay leaf - 2-3 pcs.
• Bulb onions - 2 pcs.
• Potatoes - 4 pcs.
• Olive oil - 2 tablespoons
• Salt - 1 tsp or to taste

Step by step cooking:

1. Clean the mushrooms from sand and branches. Dip in cold water and soak for 15 minutes. Rinse thoroughly after each mushroom. Cut larger specimens into smaller pieces. Put the mushrooms in a saucepan, fill with drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pot, they are ready.
2. Remove the boiled mushrooms from the broth, put on the countertop and dry. Then fry in olive oil until golden brown. Return them to broth.
3. Saute the onions in a skillet in oil until transparent and send to the pan.
4. Peel the potatoes with carrots, wash, cut into slices and put in the soup.
5. Place the pot on the stove, simmer and simmer until vegetables are tender.
6. Put the bay leaf in 5 minutes, season with salt and pepper and add the chopped herbs.

When there is a blizzard outside the window, and you don't want to go for food, then a bunch of dried porcini mushrooms will become a real salvation. From them, you can quickly cook the most common, while delicious mushroom soup, which is very tasty to serve with sour cream.

Ingredients:

• Dried mushrooms - 50 g
• Water - 1.5 l
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Bay leaf - 1 pc.
• Peppercorns - 2 pcs.
• Butter - for frying
• Wheat flour - 1 tablespoon
• Sour cream - for serving
• Greens - a bunch
• Salt - 1 tsp or to taste

Step by step cooking:

1. Wash the mushrooms, pour boiling water over and leave to infuse for 20-25 minutes.
2. Peel the onion with carrots, chop the first finely, grate the second on a coarse grater. Saute vegetables in a skillet in butter until golden brown. At the end, add flour, stir and fry for a couple of minutes.
3. Rinse the swollen mushrooms under running water, cut and add to boiling water. Next, pour in the water in which they were soaked.
4. After 20 minutes, add the diced peeled potatoes. After 10 minutes, add salt and pepper, add the frying, bay leaf and cook until the potatoes are tender.
5. Leave the finished soup for 15 minutes and serve with sour cream and herbs.

Many chefs believe that frozen mushrooms are not the best option for mushroom soup, since the soup with them is not very rich and aromatic. But there are exceptions to any rule, and this recipe is proof of that.

Ingredients:

• Frozen porcini mushrooms - 500 g
• Pearl barley - 250 g
• Frozen green peas - 250 g
• Parsley root - 100 g
• Celery root - 100 g
• Water - 2.5 l
• Garlic - 3 cloves
• Allspice peas - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Butter - for frying
• Sour cream - 2-3 tbsp.
• Salt - 1 tsp

Step by step cooking:

1. Peel, wash and dry all vegetables and roots. Chop the onion into cubes, celery, parsley and carrots into strips, potatoes into cubes, chop the garlic finely.
2. Pour frozen mushrooms with cold water and leave for half an hour. Throw them in a colander, rinse and cut into slices.
3. Melt the butter in a skillet and sauté the onions for 5 minutes.
4. Add mushrooms and cook over medium heat for 10 minutes.
5. Pour water into a saucepan, boil, put parsley with celery and boil for 10 minutes.
6. Place the carrots in a saucepan and cook for 10 minutes.
7. Place the potatoes in a pot and cook the soup for another 10 minutes.
8. Add mushrooms and onions and cook for 5 minutes.
9. Boil the barley in advance until cooked and season the soup with it.
10. Add green peas, laurel, allspice peas, minced garlic, dill and stir.
11. Simmer for 20 minutes, skimming off the foam. Season with salt 5 minutes until cooked and leave to infuse, covered, for 15 minutes.

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 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 steam;
• 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 popularly called, 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.

You can make many different seasoning soups with dried mushrooms using forest broth, 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 soup and processed cheese

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;
• 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 the carrots, cut the 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. Add the spices and cook the mushroom soup for another 15 minutes. Then add processed 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. You can find mushrooms in any supermarket or vegetable shop 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. Fry flour in another pan 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 cooked 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 the onions and carrots and chop finely. 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 over low heat 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 birches or aspens;
• 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 ignite them in a pan so that they do not boil over and also 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 mushrooms more aromatic, but impatient, you need to dry those that are fully ripe. It is not worth buying them on the markets, as there is a danger of poisonous specimens getting in bundles, which become invisible in dried form.

Tired of simple everyday borscht and soups? Do you want something light and tasty? Try dry mushroom soup. This healthy stew will please even the most sophisticated gourmets.

What is the usefulness of mushrooms?

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

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

Thus, this product is very useful, and it can be eaten as a supplement in any dish, or as a standalone product.

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

A little about mushroom soups

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

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

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

Dried mushroom broth with onions

To prepare this dish you will need:

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

In order to prepare mushroom soup from dry mushrooms, you must first wash and clean its main ingredient. After that, put the mushrooms over low heat. When ready, remove them from heat, cool and slice like noodles. Fry them a little in a skillet with the onions.

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

Put the fried onions and mushrooms on the dishes, cover them with broth and crush them with a little greens.

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

Mushroom soup with homemade noodles

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

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

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

Before serving, put a mix of mushrooms and noodles on the plates, pour over the resulting broth and grind with dill and parsley.

Dry mushroom soup with dumplings

What other way can you cook dry mushroom soup? Try a first course with dumplings. It's a simple chowder, but delicious.

To prepare it you will need:

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

Before you start cooking dry mushroom soup with dumplings, you will need to soak the mushrooms in cold water. After 3 hours, put them on a low heat along with water saturated with mushroom aroma. Cook them until tender. After that, remove the mushrooms from the pan, cool and cut into small pieces. The resulting broth must be drained.

Slightly fry the peeled and chopped onions, carrots and parsley root in a pan, adding oil there.

Add the resulting sautéed sauce and pre-chopped mushrooms to the broth and bring it to a boil. Season with salt and spices to taste. After that, the soup should simmer for another 10-15 minutes over low heat.

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

Add the dumplings to the mushroom broth before serving.

Mushroom grits

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

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

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

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

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

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

The dish will be ready in 30 minutes.

Dried mushroom soup with croutons and beans

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

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

As usual, first, the mushrooms must be soaked in cold water for 3 hours, then boiled. We remove the mushrooms from the broth, and filter the liquid.

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

In the boiling mushroom broth, add the pre-cooked beans, chopped mushrooms, and cooked stir-fry. All ingredients must be boiled over low heat for another 15-20 minutes.

Before eating such a dry mushroom soup, you need to put croutons in it.

Mushroom puree soup

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

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

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

When the resulting soup has cooled slightly, add pepper and salt to it to taste. Then whisk it in a blender into a smooth, creamy mass.

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

Simple Dried Mushroom Soup

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

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

For several hours (preferably at night), fill the previously washed dried mushrooms with water. After the mushrooms have absorbed the water and become soft, drain the water and refill with fresh. Place the pot over low heat and bring to a boil. Boil the broth for 50-60 minutes.

After that, cool the mushrooms and cut them into strips or just slices. Throw the chopped potatoes into the broth, salt and simmer over low heat. In the meantime, do some frying. Peel and chop the onion. Place it in a preheated skillet with butter and sauté until golden brown.

When the potatoes are ready, add mushrooms and fry to them. Season with salt and pepper to taste.

Add a few tablespoons of sour cream to the bowl of soup before serving.

Enjoy your meal!

And finally ...

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

We pamper our relatives and pay tribute to the gifts of autumn. Cooking dried mushroom soup. Incredibly aromatic, surprisingly 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 speed up the process completely, you can soak the 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 predilections 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.

Spice

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 the listed 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 apply 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.

Dried porcini mushrooms are available all year round. Compared to fresh, dried ones create a much richer flavor when cooked in vegetable broth. And only such an ingredient will allow the use of "mushroom dust" - a universal component for an unforgettably tasty soup.

Let's pick good mushrooms when shopping. Their sure signs:

• The thickness is at least 5 mm (too thin mushroom crumbles when broken, in the broth it falls apart, adding unappetizing turbidity).
• Moisture: A well-dried mushroom breaks and bends. The retained elasticity is the key to a pleasant sensation from the soup. If the mushroom cracks with dust, it is dry and will taste bitter in the broth. If the mushroom stretches and cannot break, it is not completely dry. In soup, this ingredient will be slimy and rubbery.
• Color - flesh-white or light yellow, solid, saturated, without spots or stripes.

Cooking the perfect mushroom soup

We need simple products:

• Dried porcini mushrooms - 200 grams
• Mushroom infusion - 200 ml (obtained after soaking the mushrooms)
• Soup water - 2.5 l
• Butter - 30 grams
• Sunflower oil - 50 ml
• Onions - 1 pc. average size
• Garlic - 2-3 cloves
• Wheat flour of the highest grade - 3 tbsp. spoons
• Cream (18-20% fat) - 125 ml
• Salt - 1 tsp
• Ground black pepper - 2-3 pinches
• Sprig of parsley or thyme - to garnish when serving
• For vegetable broth: 1 carrot and 1 medium onion, a slice of celery root (about 100 gr), thyme (2 sprigs), bay leaf (2-3 pcs.), Parsley (2 sprigs), black peppercorns (3 pcs.).

What are we doing:

Secret number 1. For a delicious rich soup, the proportion of dried porcini mushrooms and water is 1 glass of broken mushrooms per 3 liters of water. If measured in grams, then this is about 70 grams of mushrooms.

Secret number 2. Be sure to wash the mushrooms - 2-3 times in running water, folded in a colander. Remember, according to the technology, mushrooms are not washed before drying, wherever they are dried.

Secret number 3. Soak the mushrooms before cooking. This will give the mushrooms their elastic texture and turn the water into mushroom infusion, a valuable ingredient when cooking with dried mushrooms. In addition, the soaked mushroom is cooked as much as 2 times faster (!)

The proportion of soaking is 1 cup of mushrooms to 2 cups of water. Water temperature: so that the hand does not feel the contrast, neither cold nor hot. Soaking time is 30 minutes. Press down the mushrooms with a plate so that they do not float.

Secret number 4. We take out the mushrooms after soaking with a slotted spoon.

Filter the water in which the mushrooms were soaked through 2 layers of gauze (in extreme cases, a very fine sieve). The mushroom infusion is ready!

Secret number 5. Cooking vegetable broth - the base for mushroom soup from dried mushrooms. The top tip is to char the onions. To do this, remove only the top layer of dry husk from the onion, cut the vegetable in half and heat it, like on a grill, in a well-heated non-stick frying pan without oil. Look at the photo, we lay the onion cut down and fry for 2-3 minutes:

We should get - caramelized toasted cut (no burning!)

Peel and cut the carrots and celery, as usual - into large pieces of 3-4 cm.

We heat the water (2.5 l) and throw in the root vegetables, half of the onion and greens and peppers. Cook the broth over low heat, the lid is closed (!) - about 30 minutes.

Secret number 6. Frying mushrooms with vegetables and flour before sending them to the broth using a mixture of butter and vegetable oils. Cut the onion into small cubes. Heat vegetable and butter in a frying pan - 2 tbsp. spoons and 50 grams (cut into pieces). All the oil should dissolve.

The first is to send the onion for frying - 2-3 minutes until translucent.

The dried mushrooms have already been in the water for half an hour. Cut half the mushrooms into small cubes (5 mm), and the other half into 2-3 cm cubes. Send the slices to the pan, where the onions are fried.

Press the garlic into small cubes for easy cutting and chop it thoroughly with a knife. We add it to the pan at the moment when all the moisture has already evaporated.

Add flour to the frying, which will thicken our soup. Fry, stir so that there are no lumps for 2 minutes and remove from heat.

We check the broth: it turned out to be beautiful and transparent. We remove the vegetables from it, but leave the pan on the fire.

Secret number 7. First, let's make some broth with frying, and add this mixture to the saucepan. We collect 2 ladles of broth and send them to the frying pan.

Mix thoroughly and only then pour this mass into a saucepan with broth. Cook until boiling.

Secret number 8. It's time to add mushroom infusion to the soup - 1 glass per our saucepan (3 l). As soon as the soup has boiled, we tighten the heat to a minimum and cover with a lid (!). The soup will cook, covered, for about 30 minutes.

Secret number 9. When to salt dried porcini mushroom soup:

• The first time at the beginning of cooking - ½ teaspoon;
• The second time is at the very end of cooking (the second half of a teaspoon).

Secret number 10. The highlight of our recipe is mushroom dust. While the soup is boiling, there is just time to cook it. This seasoning is perfect for other dishes, and our soup will make it amazingly tasty.

How to cook mushroom dust

We bought the right, not overdried mushrooms, which retained their elasticity. For seasoning, dry them in the oven at 100 degrees for 7-10 minutes. Pour half a glass (30-35 grams) of broken mushrooms on a baking sheet and put in a preheated oven. The mushrooms will become very dry and will easily crumble into dust if rubbed between your palms.

We use a blender and grind the dried mushrooms as much as possible with the addition of salt (1/2 teaspoon) and ground black pepper (1/3 teaspoon).