Dried mushroom soup brings the aroma of summer to your table. Dried porcini mushroom soup Simple mushroom soup

22.01.2024 Pasta

Of the dried mushrooms, what can most please you during the long winter and remind you of summer?

People go to the forest not only to collect them, but also to simply wander and relax their souls, which is why, probably, many people love “mushroom hunting”, when they can escape from the noisy city into nature.

Mushroom lovers make supplies for the winter; they are salted and pickled, frozen and dried.

Of course, if you live in a village, there is no problem drying them, but housewives have gotten the hang of drying them in city apartments.

Therefore, in order to pamper your loved ones with aromatic mushroom soup, there are no difficulties; as a last resort, you can simply buy it in the store at any time.

For cooking, you can use almost any mushrooms, except perhaps those that are used for pickling - chanterelles, aspen boletuses, porcini mushrooms, boletus mushrooms and champignons are perfect for yours. By the way, I have already told you how to cook it.

This soup can be prepared in various broths - meat, chicken, fish and goes well with various vegetables and cereals

Mushroom soup made from dried porcini mushrooms

With this noble mushroom the broth turns out light, the soup is aromatic and very tasty

2 handfuls of dried porcini mushrooms
3 large potatoes
1 carrot
1 onion
3 cloves garlic
Fresh herbs
Salt pepper
Any spices for soups
Vegetable oil

Preparation:

Pour cold water over the mushrooms and soak for 2 hours.

2. Cut the peeled, washed potatoes into medium cubes

3. Cut the onion into small cubes

4. Grate the carrots on a coarse grater

5. Pour the onion into a frying pan heated with oil, stir-fry until translucent.

6. Add carrots, stir-fry for 7 minutes over medium heat

7. Pour the mushrooms and water into a saucepan, put on fire, add more water

8. Bring to a boil, skim off the foam and cook for 15 minutes

9. Add potatoes and cook for 10 minutes

10. Place onions and carrots

11. Salt, pepper, add spices to taste and cook for 7 minutes

12. Cut the garlic into thin slices and add to the soup

13. Before serving, sprinkle with finely chopped herbs

Mushroom soup made from dried mushrooms

Preparation:

Pour mushrooms into pre-prepared meat or vegetable broth and leave for 1 hour.
Place the pan with mushrooms on the fire
Peel and cut potatoes into small cubes
Add to mushrooms and bring to a boil
Cut the onion into small cubes
Heat the oil in a frying pan and fry the onion until golden brown
Add the onion to the pan and cook until the potatoes are soft, remove from heat.
Pour in the cream in a thin stream
Salt and pepper to taste
Blend everything with a blender until smooth
Place on fire and bring to a boil
Serve to the table

You will need:

500 gr. chicken breast
70 gr. dried meadow mushrooms (you can use any)
1 cup buckwheat
5 medium potatoes
1 carrot
1 onion
Salt pepper
Vegetable oil
Fresh herbs

Preparation:

Fill the mushrooms with water and soak for 2 hours
Pour 4 liters of water into the pan, lower the chicken, cook until done, skimming off the foam
Salt to taste, you can add bay leaf
Finely chop the onion and fry in a frying pan with hot oil
Add finely grated carrots to the onions
Salt and pepper to taste, fry until golden brown
Add the mushrooms to the carrots and onions, but do not discard the water drained from the mushrooms.
Fry the mushrooms for 5 minutes, pour in the water in which they were soaked and simmer until the liquid has completely evaporated.
Remove the cooked chicken from the broth and separate it into smaller pieces.
Place chicken pieces in a saucepan with broth
Add potatoes cut into medium cubes, add buckwheat
Bring to a boil and add mushrooms and vegetables
Add finely chopped greens

Products:

60 gr. dried mushrooms
100 gr. Luke
100 gr. carrots
80 ml vegetable oil
1 teaspoon dried dill
1 teaspoon dried thyme (thyme)
Salt pepper
1,700 ml water
100 gr. potatoes
40 gr. homemade noodles

Preparation:

Fill the mushrooms with water and soak for 2 hours.
Pour oil into a heated frying pan and add mushrooms squeezed out of water.
Add finely chopped onion
Add grated carrots, stir-fry over medium heat for 7 minutes, pepper to taste
Pour water into a saucepan and put it on fire
As soon as the water boils, add salt to taste, add the potatoes cut into medium cubes and cook until tender.
Pour the greens into the pan
Place the roast in the soup
As soon as the soup boils, add the noodles, stir, bring to a boil, cover with a lid and turn off the heat.
Let stand for 15 minutes and you are ready to serve.

100 gr. dried mushrooms
250 gr. potatoes
1 onion
1 carrot
150 gr. pearl barley
Salt pepper
Fresh parsley

Preparation:

Cover mushrooms with water and let stand for 2 hours.
Pour water into a saucepan and put on fire, add salt to taste
Squeeze the mushrooms and place in a saucepan
Wash the cereal and add to the mushrooms
Cut the onion into small cubes
Grate carrots on a coarse grater
Cut peeled potatoes into small cubes
Place onions and carrots in a frying pan heated with oil, fry for 7 minutes until golden brown.
Add potatoes, carrots and onions to the pan, bring to a boil
Finely chop the parsley
After the potatoes are ready, salt and pepper to taste, add parsley
Turn off the heat and let sit for 30 minutes

Mushroom soup from dried mushrooms in a slow cooker video

Mushroom soup made from dried mushrooms with homemade noodles video

Mushroom soup is low in calories, but at the same time very healthy, so it is suitable for those who care about their health and those who simply like to eat well.

Therefore, eat to your health, bon appetit!

The fungal disease was inherited from me. My mother was an avid mycelium picker, I would say manic. She not only loved picking mushrooms, but also knew a lot about processing them. Each mushroom had its own purpose. Baby porcini mushrooms and russula capsules were marinated separately for special occasions, green mushrooms were sent for pickling. And a lot of dried mushrooms were prepared - separately for mushroom caviar, separately for soups and pies. Only now I understand what hellish work it took to prepare all these delicacies.

I also like to go mushroom picking. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dried mushrooms on a frosty day.
I prepare dried mushroom soup as my mother taught me.
Nothing but potatoes, onions, carrots and cereals. Spices include black peppercorns and dill seeds. Wild mushrooms have their own unique taste and there is no need to spoil it with unnecessary seasonings and additives.
Lots of ghee. Butter not only gives the mushroom soup a soft, creamy taste, but also replenishes it with missing fats.
The cereal is cooked together with mushrooms. This way the cereal will give the broth viscosity and satiety.
I like to add wheat cereal, but the children like pearl barley and rice. Any of them is suitable.
In other dry mushroom dishes I use different spices and seasonings, but in dry mushroom soup I love the pure mushroom flavor.
This is how you can prepare a truly magical mushroom soup from dried mushrooms and simple ingredients, the smell of which cannot be confused with anything else.

Time: 1 hour soaking, 1.5 hours cooking
Difficulty: medium
Ingredients: for 8 servings

Dry mushrooms – 2 handfuls (1 cup)
Potatoes – 2 medium size
Carrots – 1 medium size
Onion – 1 piece
Pearl barley (wheat, rice) cereal - 3 tbsp. spoons
Ghee or butter – 50 g
Dill seeds, black pepper, bay leaf, salt
Fresh dill

How to Make Dried Mushroom Soup

Break the dried mushrooms into small pieces into a saucepan and add 1.5 liters of cold water. Leave to soak for 1-2 hours.
If the mushrooms are purchased, drain the water from the pan and fill with clean water. If you have your own, you don’t have to change the water and cook directly in it.
Place the pan with mushrooms over high heat. After boiling, turn off the heat and cook over low heat with the lid closed for about an hour.
While the mushrooms are cooking, peel the potatoes, carrots and onions.
Cut the potatoes into cubes.
Chop the onion finely and the carrots into half rings.
Heat the butter in a frying pan and fry the onion.
Leave the fried onion in the pan.
After an hour, add potatoes to the mushroom broth and sprinkle with wheat grits.
Add dill seeds and black peppercorns.
Continue cooking over low heat, covering with a lid.
15 minutes after potatoes and cereals, add carrots to the pan.
After another 15 minutes, check the readiness of the cereals and potatoes. If they are cooked, add the fried onions and butter to the soup.
Immediately after the onion, add salt, add bay leaf and leave the mushroom soup on low heat for another 5 minutes.
After 5 minutes, the mushroom soup is ready.
Pour the mushroom soup into bowls, seasoning it with sour cream and dill.

If I am preparing soup from dried mushrooms with pearl barley, I soak it 3-4 hours before starting to prepare the soup. I add pearl barley to the mushroom broth 30 minutes after the start of cooking; it cooks longer than other cereals.
My mushroom soup is well suited to a vegetarian diet, as the grains and generous amount of butter make it quite filling.

How I Prepare Dried Mushroom Soup:

I break dry mushrooms with my hands into small pieces into a saucepan and pour 1.5 liters of cold water. I leave it to soak for 1-2 hours.

I put the pan with mushrooms on high heat. After boiling, I leave the mushrooms to simmer over low heat with the lid closed for about an hour.
While the mushrooms are cooking, I peel the potatoes, carrots and onions.

I cut the potatoes into cubes.

I chop the onion finely and the carrots into half rings.

I heat the butter in a frying pan and fry the onion. I leave the fried onions in the pan. Mushroom soup loves butter. Without oil or with vegetable oil, it will seem empty. And with butter, the soup acquires a creamy, sweetish taste.

After an hour, I add the potatoes to the mushroom broth.

and pour in wheat grits.

I add dill seeds and black peppercorns. If you don't have seeds, you can simply use fresh dill stems. Dill gives mushroom soup a mind-blowing aroma. I continue to cook over low heat, covering with a lid.

15 minutes after the potatoes and cereals, I put the carrots in the pan.

After another 15 minutes, I check the readiness of the cereals and potatoes. If they are cooked, add fried onions to the soup.

Immediately after the onion, add salt, add bay leaf and leave the mushroom soup to simmer on low heat for another 5 minutes.
After 5 minutes, the fragrant and tasty mushroom soup with a golden oily film and the smell of summer is ready.

Bon appetit! If you have any questions, ask, I will definitely help.

Dry mushrooms, like fresh ones, contain sufficient amounts of vegetable protein and fiber. But the mushroom aroma of this product is so pronounced that dishes prepared using it turn out especially tasty. Drying mushrooms can be one of the ingredients of cutlets, cabbage rolls, dumplings, dumplings, solyanka, borscht and sauces. You can significantly diversify your daily diet by preparing dried mushroom soup. Moreover, there is more than one recipe for this dish.

Incredibly aromatic, surprisingly tasty soup will be a great start to lunch.

To cook a simple and delicious soup of dried mushrooms with potatoes, you should take:

2000-2500 ml of drinking water;
550 g potatoes;
240 g onions;
170 g carrots;
100 ml cream;
34 g dried mushrooms;
35 ml vegetable oil;
salt, herbs, spices.

Preparation step by step:

Mushrooms should first be washed in running warm water to remove sand and debris. Then let all the liquid drain, and pour a fresh portion of boiling water over the mushrooms and leave to soak.
Peel the skins of the potatoes and chop them into cubes or otherwise. Place the water for the first course in a suitable container on the stove and wait for it to boil. Next, transfer the potato cubes into it and cook until completely cooked.
While the potatoes are cooking, fry the skipped carrot shavings and chopped onion in half rings in a frying pan.
Squeeze the mushrooms with your hands and transfer them to the frying pan with the sautéed vegetables, pour in a small amount of the water in which they were soaked, and simmer until the liquid has completely evaporated.
Pour cream into the fried mushrooms, stir and turn off the heat. Wash the greens, chop them, put them in a frying pan with the mushrooms and stir.
Place fried mushrooms in a saucepan with boiled potatoes, add salt and season with spices. Bring to a boil and remove from stove. The dish will be more delicious if it sits for at least an hour before serving.

In a slow cooker

For a tasty, aromatic and dietary mushroom soup in a slow cooker for 100 grams of mushrooms and half a kilo of potatoes, you will need the following products:

2500 ml water;
onion and sweet carrot;
noodles of vermicelli;
30-40 ml vegetable oil;
spices and salt to taste.

How to cook dried mushroom soup in a slow cooker:

Before proceeding with other culinary processes, you should soak dry mushrooms in boiling water. To make swelling more active, cover the container with drying with a lid.
Pour a little vegetable oil into a multi-pan, place the onion and carrots, previously chopped using a knife and grater. Cook these vegetables for about five minutes using the “Saute” function.
Next, add the drained, steamed mushrooms and prepared potatoes to the frying pan. Pour in the required amount of water and cook for two hours using the “Stew” program.
20-30 minutes before the end of the cooking program, add vermicelli, salt and spices to the electric pan.

With pearl barley

The food is prepared very quickly.

To cook mushroom soup with barley for 100 grams of mushrooms you will need:

300 g potatoes;
medium onion and the same carrot;
60 g pearl barley;
55 g ghee;
bay leaf, ground black pepper, salt and sour cream to taste.

Sequence of culinary processes:

Be sure to soak the mushrooms before cooking. It is preferable to do this the night before.
Pour enough water over the soaked mushrooms and put on fire. After boiling, this soup ingredient should cook for about an hour and a half. Boiling water should be added periodically.
While the mushrooms are boiling, separately boil the washed pearl barley until tender and prepare a vegetable fry from onion half rings with carrot shavings in melted butter.
Use a slotted spoon to catch the boiled mushrooms in a separate container. Carefully pour the broth from the pan in which they were boiled into another container, leaving sediment at the bottom.
Place barley, mushrooms, fried potatoes and peeled chopped potatoes into a saucepan with mushroom broth. Put everything on the fire and cook until the potatoes are ready.
A couple of minutes before turning off the heat, add spices and salt to the soup. Serve with sour cream to taste.

With buckwheat

For mushroom soup with buckwheat you will need:

100 g dried mushrooms;
100 g buckwheat;
150 g potatoes;
70 g onion;
80 g carrots;
vegetable oil, spices and salt.

Progress:

Soak dried mushrooms in hot water for at least two hours. After soaking, rinse thoroughly, add water and boil for a quarter of an hour. Drain the water, add new water and cook for another ten minutes.
Without wasting time, you should sauté carrot chips and chopped onions in a small amount of vegetable oil.
Place diced peeled potatoes into a saucepan with mushrooms and simmer for 10 minutes. Next, add the washed buckwheat to the soup and also cook for 10 minutes after boiling.
After this, add the roast, spices and salt to the soup. Let the contents of the pan simmer for five minutes and turn off the heat.

When the finished soup has infused a little, it can be served. It’s tastier to do this with sour cream and herbs.

How to cook dried porcini mushroom soup?

Dried porcini mushrooms go well with any cereals and pasta. But those who find the list of ingredients below to be rustic can add a sophisticated touch of flavor by replacing the processed cheese with Parmesan.

The soup will perfectly warm and satiate the body.

For a fragrant and rich soup of dried porcini mushrooms, you should use the following food set:

100 g dried porcini mushrooms;
400 g potatoes;
75-80 g onions;
80-95 g carrots;
100 g “Spiderweb” type noodles;
30 ml vegetable oil;
50 g processed cheese;
table salt to taste.

Cooking method:

Soak the porcini mushrooms in water for at least a couple of hours (ideally they should swell overnight). Then change the water and set the dried mushrooms to cook.
After 30-40 minutes, remove the mushrooms with a slotted spoon, and add the peeled and diced potatoes to the broth that remains in the pan. Cook for 10-15 minutes.
While the potatoes are boiling, you should first fry the onions and carrots in a frying pan, and then add the boiled mushrooms and simmer all together for about 5 minutes. If necessary, the mushrooms can be cut into smaller pieces.
Add fried vegetables with mushrooms and vermicelli to the finished potatoes. Cook until the pasta is ready, following the time indicated on the package.
Then add salt to the soup, add grated processed cheese, and keep the pan on the fire until it melts. Remove the finished dish from the stove, let it sit for at least five minutes under the lid and you can taste it.

The peculiarity of dried white mushrooms is their aroma. Therefore, if you decide to make soup from them according to any of the given recipes, you should exclude all “bright” spices from them.

Italian cooking option

In many European countries, first courses with a creamy consistency are especially popular.

One of these delicacies is Italian cream of mushroom soup, which is prepared from:

3000 ml of drinking water;
500 g potatoes;
500 g fresh champignons;
200 g portobello or brown cap mushrooms;
70 g dry porcini mushrooms;
150 g carrots;
110 g onions;
110 g celery root;
1 sprig of rosemary;
olive oil, ground black pepper and salt to taste.

Recipe for creamy mushroom soup step by step:

Boil water in a saucepan of suitable capacity, add salt, pepper and small pieces of rosemary sprigs.
Peel the potatoes, roots and one carrot, wash them, cut them into small cubes and put them in boiling water along with the spices.
Pour boiling water over the dried porcini mushrooms for 20 minutes, then squeeze, chop and add to the vegetables, which have had time to simmer for about twenty minutes.
Meanwhile, fry finely chopped onion and grated remaining carrots in a frying pan with olive oil.
Peel the mushrooms and turn them into small slices.
Add fried vegetables and fresh mushrooms to the soup and cook for 15 minutes over medium heat. Remove the pan from the stove, keep the soup covered for 20 minutes, then puree with an immersion blender and serve, sprinkled with herbs or croutons.

French cream of dried mushroom soup

Approximately half a century has passed since the fashion for grinding all the ingredients of soup into puree appeared in France. Presumably this is how cream soups came to be. The finished dish turns out light and even airy. The only conditions for its preparation are a proven recipe and the presence of a blender or mixer in the kitchen.

The finished dish turns out light and even airy!

To prepare French cream soup, the proportions of ingredients will be as follows:

60 g dried mushrooms;
300 g fresh mushrooms;
60 ml melted butter;
70 g onion;
15 g garlic;
50 ml wine;
100 ml water;
50 g flour;
100 ml heavy cream;
salt, pepper and chopped parsley.

Cooking procedure:

Pour boiling water over the dried mushrooms and leave them in it for a quarter of an hour. Then squeeze it out, strain the water and leave it - it will be useful in the future.
Fry finely chopped onion and garlic in butter, add fresh and steamed dry mushrooms, cook until the liquid has completely evaporated.
Pour wine into the mushrooms and simmer everything for a couple of minutes so that the alcohol evaporates. Next, sift the flour and add the water that remains after soaking. Simmer over low heat for about half an hour.
After this, catch the beautiful small mushrooms with a slotted spoon. Pour cream into the remaining mixture, heat well, add salt and pepper. Remove from heat and puree in a blender.
Serve the soup in portions, beautifully placing whole mushrooms on top of the plate and sprinkling with chopped herbs.

To ensure that the puree soup does not turn out liquid and does not separate into broth and sediment from crushed products, you must follow the recipe very carefully and accurately measure the recipe amount of products.

Dried porcini mushroom soup makes an excellent first course. Firstly, it is very filling, and secondly, the benefits of mushrooms for humans have long been known. In many cases, they can even become a complete meat replacement.

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

Soak the mushrooms in advance.

Boil a couple of liters of water in a saucepan on the stove and add chopped, pre-soaked mushrooms.
Reduce heat to medium and continue cooking for about an hour.
While they're cooking, chop the vegetables any way you like.
Fry the carrots and onions in a frying pan, and then add flour to them.
To prevent vegetables from clumping, add a couple of tablespoons of mushroom broth and a little sour cream. Season with salt and pepper.
When the mushrooms are completely cooked, add the potatoes and continue cooking the soup for 20 minutes.
After completing the specified time period, frying is added to the pan and cooking lasts another 15 minutes.

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

Hearty first course with noodles

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, cover them with warm water and leave to swell for a couple of hours.

The next step is preparing homemade noodles. The sifted flour is mixed with salt (to taste) and egg. The dough is kneaded, covered with a small bowl of the same size and removed for 20 minutes - so that it “fits”.
During this time, wash, peel and chop the vegetables. Also chop the greens.
Bring 1.5 liters of water to a boil, then add vegetables. Cook for 10 minutes over low heat and add mushrooms. Salt and strain the water in which they were soaked, and then add it to the soup.
Continue cooking and start preparing the noodles. Roll out the dough and cut it into thin slices 5 centimeters wide. Leave them to dry briefly and add to the soup.

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

Mushroom soup from 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 “Baking” or “Frying” mode. While they are sautéing, lightly fry the flour in a frying pan, add it to the vegetables and mix well. Wash and cut the potatoes into cubes and place them in a bowl along with the mushrooms. Add salt, favorite spices and chopped herbs. Fill the ingredients with water. Close the multicooker lid, select the “Stew” or “Soup” program for an hour and a half and cook until the mode is completely finished.

With cheese

What you will need 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.

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

Boil them in boiling water for half an hour, then take them out and chop them with a knife.
Potatoes are placed in the broth and cooked there until fully cooked.
At the same time, onions and carrots are fried in a frying pan. Add the mushrooms to them, and then transfer the mixture back to the pan with the potatoes.
Add noodles or vermicelli and cook until fully cooked.
At the very end, add melted cheese and stir until it completely melts into the soup.

Remove the pan from the stove and let the dish sit 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.

Wash the mushrooms thoroughly and soak them for an hour. After that, start “constructing” your soup.

Chop the vegetables and leave to sauté in the pan until lightly browned.
Pour water over the breast and simmer over low heat along with the parsley root, periodically skimming off any foam that forms.
Take chicken broth and add to sauté. Cook it over low heat.
Mushrooms are added to vegetables.
Bring the mixture to a boil and continue cooking.
Then the meat is placed and at the very end vermicelli or noodles.

Cooking continues until the ingredients are completely cooked.

Chicken soup with mushrooms 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 over the mushrooms overnight, and then boil them over low heat for an hour and a half. If necessary, add more water to the pan.

Boil the washed pearl barley in a separate container.
Fry onions and carrots in a frying pan.
When the mushrooms are cooked, remove them and pour some of the broth into another pan.
Put back the mushrooms, as well as the roast, cereals and spices. Then add chopped potatoes.

Add your favorite spices and continue cooking until fully cooked.

Cream soup

The indicated amount of ingredients is for one serving.

What you will need:

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

Beforehand, soak the mushrooms in cold water for a couple of hours.

After this, the onions are fried in a frying pan, washed mushrooms are added to it. This will take 5-7 minutes.
Bring a liter of water to a boil and pour it over the roast. Add the potatoes and continue cooking over medium heat for about an hour.
Chop the garlic using a garlic press or knife and add it to the rest of the ingredients. Continue cooking the soup until fully cooked.
Then add sour cream, egg and herbs and puree everything with a blender.

Remove from heat and serve.

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

There are different ways to dry mushrooms at home.

The very first and traditional method is air drying, weather permitting. Simply string the mushrooms onto a string and hang them in an open space, covering them with gauze or a thin cloth to protect them from dust and small insects.
Another easy way is to dry it using a microwave. Preheat it to maximum power (usually 100 degrees), place a plate with mushrooms and set the time to 20 minutes. After this, open the door for 10 minutes to allow the moisture to evaporate, and continue drying at intervals of 20 minutes until you are sure that the mushrooms have acquired the desired appearance.

Mushroom soups prepared with wild mushrooms are a real luxury, especially for those who live far from wooded areas - so to speak, “in the world of champignons and oyster mushrooms.” Therefore, when a few aromatic dried mushrooms appear in the house, you want to prepare a dish that will reveal their forest soul as much as possible and fill the house with the strong and mysterious smell of nature.

Mushroom soup made from dried mushrooms is a simple dish, but very cozy, homemade, satisfying; it is ideal for the cold season, because it turns out rich and thick. Other ingredients for dried mushroom soup can be found in every home - the usual set: potatoes, onions, carrots, a handful of pearl barley, butter, spices, and also a little flour “for richness.”

The soup, as suggested in the recipe, can be made entirely from wild mushrooms. In this case, it will turn out incredibly fragrant. If you have very few mushrooms, take the usual champignons as a basis, and use wild mushrooms as a spice, a kind of flavoring to make the taste richer and more intense.

Cooking time: about 1.5 hours
Yield of finished product: 2 liters

Ingredients

dried forest mushrooms 40 grams
potatoes 3 tubers
2 small onions or 1 large head
1 medium carrot
pearl barley 70 grams
heavy cream 1 tbsp. spoon
butter 20 grams
wheat flour 1 tbsp. spoon
salt, pepper, Italian or Provençal herbs to taste
greens for serving

Preparation

First, rinse the mushrooms thoroughly to remove any sand. Then pour about a liter of hot water over the mushrooms. Thanks to the high temperature of the water, the mushrooms will only need about 30 minutes to soak.

Meanwhile, pour water into the pan to half the volume, put it on the fire and add the pearl barley there, after rinsing it in water.

When the pearl barley is half ready, proceed with further preparation.

Squeeze the mushrooms from the water and pour the broth into a saucepan with pearl barley.

Coarsely chop the mushrooms themselves and place them in a saucepan.

Peel and dice the potatoes. Add it to the soup.

Cut the onion and carrots into small pieces.

Grind the vegetables in a blender - this will make the stew more homogeneous and the taste will be richer.

Melt the butter in a frying pan and fry the chopped vegetables. By the way, butter is best suited for preparing dishes with mushrooms, because they go together so well!

Cook vegetables, stirring, until soft. Add flour and stir.

Add cream to the fry.

Add the roast to the soup and stir. Season the stew with spices to taste.

Cook the dish until the potatoes are soft.
Serve the fragrant mushroom soup with dried mushrooms hot, adding fresh herbs and small croutons. Bon appetit!