Soup from dried porcini mushrooms - it can be called the signature dish of many housewives. This is perhaps one of the few first courses that are prepared for the festive tables. This is due to the fact that this particular variety of mushrooms is the most fragrant and has a special taste, which is felt in any dish regardless of the presence of other ingredients.

No doubt, porcini mushrooms are a rather expensive product, however, to cook a whole pot of soup they will need very little.

The most important thing to remember is that before cooking, they must be soaked in cold water. Soak should be at least 2 to 3 hours. Many cooks generally recommend soaking such mushrooms overnight.

Another “crown” move of experienced culinary specialists is the combination of mushrooms. For cooking the first dishes, you can use not only dried porcini mushrooms, but also a mix of different mushrooms. So, let’s say, supplementing the soup with champignons, you can achieve a greater density of the soup.

How to make dried porcini mushroom soup - 15 varieties

The recipe described below is a classic recipe for mushroom soup. It does not contain any ingredients that could “kill” the mushroom taste and aroma.

Ingredients:

• Ceps - 3 handfuls
• Onions - 1 pc.
• Potato - 6 pcs.
• Salt, sour cream, herbs - to taste
• Vegetable oil - for frying

Cooking:

Pour mushrooms with cold water and leave to soak for several hours. Then we take the mushrooms out of the water and finely chop. We clean and wash onions and potatoes. Finely chop the onion, and cut the potatoes into medium-sized cubes. In a pan, heat vegetable oil and fry onions with mushrooms in it until golden brown.

When the onions and mushrooms are fried, put them in a pan, fill them with water in which the mushrooms are soaked and salt. After about 20 minutes, add the potatoes to the pan and cook the soup until it is completely cooked. The soup is ready! Before serving, add herbs and sour cream to the soup to taste.

Meat and mushrooms are two products that blend perfectly together. It is natural that the soup with mushrooms on meat broth will have an excellent taste.

Ingredients:

• Meat broth - 1.5 l.
• White dried mushrooms - 60 gr.
• Potato - 4 pcs.
• Carrots - 1 pc.
• Chopped dill - 2 tbsp. l
• Vegetable oil - 4 tbsp. l
• Salt, pepper - to taste

Cooking:

My mushrooms and soak for several hours in water. Then they should be washed again, boiled until fully cooked and cut into small pieces. Peel and wash the carrots and potatoes. Three carrots on a coarse grater, and cut the potatoes into medium-sized cubes.

Pour the broth into a saucepan, put on fire, bring to singing and add potatoes, mushrooms, salt and pepper to it. When the potatoes are almost ready, add carrots to the soup, which should be lightly fried in vegetable oil beforehand. We mix everything, bring to a boil and cook for 3 minutes, after which we add greens to the soup and remove it from the heat.

What could be better than home cooking? !!! Never mind! And this is true. Having prepared a soup of dried porcini mushrooms with homemade noodles, you can please yourself and pleasantly surprise your relatives and friends.

Ingredients:

• Dried porcini mushrooms - 70 gr.
• Flour - 100 gr.
• Salt to taste
• Chicken Egg - 1 pc.
• Parsley root - 1 pc.
• Onions - 1 pc.
• Potato - 1 pc.
• Carrots - 1 pc.

Cooking:

We thoroughly wash the mushrooms and pour 1 liter. cold clean water. While the mushrooms are soaked, prepare the noodle dough. To do this, combine the flour with a pinch of salt and an egg. Then all this should be thoroughly kneaded until smooth.

To make the dough more airy, the salt should be sieved through a sieve.

Cover the finished dough with a bowl and leave it for 20 minutes. After this time, we roll it into a thin cake and cut noodles from it. Then the noodles should be sprinkled with flour and let it lie down a little.

We clean and wash onions, potatoes, carrots and parsley root. We cut the parsley root into two parts, chop the onion finely, cut the carrots into circles, and the potatoes into cubes. Now put all these vegetables in a pan and pour 1.5 liters. cold water. We set the contents of the pan on fire, bring to a boil and cook on low heat for 10 minutes. After this time, salt the soup and add mushrooms to it. We also add filtered water to the pan in which the mushrooms were soaked. Now the pan should be covered with a lid, bring its contents to a boil and cook over low heat until the mushrooms are ready.

When the mushrooms are ready, add the noodles to the soup. Now it should be boiled with constant boiling for another 10-15 minutes. During this time, all the ingredients will have to be finally cooked. Ready soup is served to the table with dill and sour cream. Bon Appetit!

For the preparation of mushroom soup, you can use any meat, however, it is the pork ribs that will give it a unique taste and aroma. In addition, this particular type of meat is most successfully combined with porcini mushrooms.

Ingredients:

• Pork ribs - 300 gr.
• White dried mushrooms - 150 gr.
• Potato - 5 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.

Cooking:

Wash the meat and cut into portions. Soak the mushrooms for several hours in water, rinse them and cut them into slices as well. We put mushrooms with meat in a saucepan, pour it all with water, put on fire, bring to a boil and cook for 20 minutes.

We clean and wash potatoes, onions and carrots. We cut the potatoes into medium-sized cubes, carrots into thin strips, and cut the onion into 4 parts. When 20 minutes have passed since the meat was boiling, add onion, carrots, potatoes and salt to the pan. Mix everything and cook for another 20 minutes. After this time, remove the onion from the soup and add greens and pepper to it. Bring the soup to a boil and remove from heat. This dish is not worth serving right away. Soup should be infused for at least 20 minutes.

Soup from dried porcini mushrooms with spaghetti is not only very tasty, but also quite low-calorie, despite the fact that it contains pasta. The fact is that spaghetti is made from durum wheat.

Ingredients:

• Dried porcini mushrooms - 50 gr.
• Potato - 3 pcs.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Spaghetti - 70 gr.
• Salt, pepper, butter - to taste

Cooking:

Soak my mushrooms, soak for several hours, and then cut into medium-sized pieces. Then they should be slightly fried in butter. We clean and wash potatoes, onions and carrots. Two potatoes are cut into medium-sized cubes, chopped onion finely, three carrots on a coarse grater. Fry the onions in a frying pan in butter until transparent. Then add carrots to it and fry everything together for another 3 minutes. Break the spaghetti into pieces.

Pour 1.5 liters into the pan. water and send whole potatoes there. We put the pan on the fire and bring its contents to a boil. After that, add mushrooms to the pan and the water in which they were soaked. When the mushrooms are cooked, remove the whole potato from the pan and knead it with a fork until it is pureed. After all these procedures, we send the roasting, raw and grated potatoes, salt, pepper and spaghetti to the mushroom pan. Cook together for another 15 minutes. The soup is ready.

At first glance, it might seem that cooking this soup is quite difficult. Actually this is not true. Making creamy soup with dried porcini mushrooms is undoubtedly a painstaking task, but if you follow the recipe exactly, then in the end you can get an amazing result.

Ingredients:

• White dried mushrooms - 200 gr.
• Carrots - 1 pc.
• Onions - 1 pc.
• Milk - 800 ml.
• Cream - 100 ml.
• Chicken Egg - 2 pcs.
• Butter - 4 tbsp. l
• Flour - 2 tbsp. l
• Salt, pepper, herbs - to taste

Cooking:

Peel the carrots and onions and wash them. Cut the carrots into two parts. Soak the mushrooms for 2 hours, then wash them thoroughly and pass through a meat grinder. In a deep pan, spread the mushrooms, carrots, onions and 1 tbsp. l butter. Now put the pan on fire and simmer on low heat under a lid for about 40 minutes. After this time, add a glass of water to the pan and bring the contents of the pan to a boil. After this time, remove the onions and carrots from the pan, and grind the mushrooms with a blender until smooth.

In a separate bowl, combine the cream with the eggs and beat thoroughly. In a pan, melt 2 tbsp. l butter and fry flour on it. Then add milk and 1 cup of hot water to the flour. Mix everything thoroughly.

Add mushrooms to the milk mixture and mix them with a blender. The resulting milk-mushroom mass should be boiled for about 20 minutes. Next, add eggs with cream, salt, pepper to the pan and mix everything thoroughly again and bring to a boil. Creamy soup with porcini mushrooms is ready.

For the preparation of this soup puree, two types of mushrooms are used, however, this is far from the limit. The more varieties of mushrooms that are used, the more interesting the taste of the soup will be.

Ingredients:

• White dried mushrooms - ¾ cup
• Champignons - 400 gr.
• Cashew - 100 gr.
• Bouillon - 4 cups
• Onions - 1 pc.
• Garlic - 3 cloves
• Soy sauce - 1 tbsp. l
• Mustard - 1 tbsp. l
• Spices to taste

Cooking:

Pour mushrooms with water for several hours, then rinse them and cut them into pieces. We clean the nuts and chop them. My champignons, if necessary, clean and cut into plates. We clean onion and garlic, wash and finely chop. In a frying pan in butter, fry the onions until transparent. Then add champignons and nuts to it. After a few minutes, add garlic, spices and porcini mushrooms to the pan. Mix everything thoroughly and fry together for 2 to 3 minutes.

From the resulting frying, we take out the most whole pieces of mushrooms and put them in a separate plate. We transfer the frying pan into a deep pan, add broth, mustard and soy sauce to it. Mix everything thoroughly, set it on fire, bring it to a boil and grind it to a puree state using a blender. Now we return whole slices of mushrooms to the soup, bring to a boil again and boil for several minutes. Soup can be served at the table.

For many people, borsch and soup are two completely different dishes. This is actually not the case. Borsch is one of the varieties of soup. In some countries, borsch is even called red soup.

Ingredients:

• White dried mushrooms - 50 gr.
• Beets - 1 pc.
• Onions - 1 pc.
• Potato - 1 pc.
• Carrots - 1 pc.
• Vegetable oil - 2 tbsp. l
• Tomato paste - 2 tbsp. l
• Cabbage - ¼ head of cabbage
• Salt, pepper, garlic, bay leaf - to taste

Cooking:

Soak the mushrooms for several hours in water, then rinse them and cut them into medium-sized pieces. We clean and wash carrots, onions, potatoes, beets and garlic. Finely chop the onion, cut the carrots and beets into thin strips. Cut the potatoes into medium-sized cubes. My cabbage and finely chopped.

After cutting, you can mash the cabbage so that it is softer and cooked faster.

Pour about 3.5 liters into the pan. water, put mushrooms there, salt and cook mushrooms until cooked. When they are boiled, add the potatoes and bay leaf to them and cook everything together for 10 minutes. Then add the cabbage and cook another 8 minutes. After this time, add the onions and carrots fried to a golden color in the pan.

Fry the beets in a pan for 7 minutes, and then add tomato paste to it. Mix everything, simmer for 2 minutes and send the cooked roasting to other products. About 5 minutes after adding the beets to the borsch, we send the chopped garlic, herbs and pepper to the pan. When all the ingredients are combined, they should be thoroughly mixed again and cook until fully cooked. Borsch is ready!

Soup of dried porcini mushrooms with cheese has a very interesting appearance. When serving, it can be further garnished with greens and crackers.

Ingredients:

• Dried porcini mushrooms - 50 gr.
• Potato - 3 pcs.
• Cream cheese - 3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Vegetable oil - 2 tbsp. l
• Salt, pepper, herbs - to taste

Cooking:

Wash the mushrooms and soak for several hours. Then boil them in the same water in which they were soaked. We clean and wash potatoes, onions and carrots. Cut the potatoes into cubes, three carrots on a medium grater, finely chop the onion. Fry onions and carrots in a pan in vegetable oil. Three melted cheese on a coarse grater.

To make this easier to do, first send them to the freezer for at least 30 minutes.

Add potatoes to the prepared mushrooms in the pan. When it is almost ready, add frying and processed cheese to the pan. Cook the soup until the cheese has melted, while stirring constantly.

Buckwheat and porcini mushrooms are those two products, each of which has its own special pronounced taste. It is for this reason that for this first dish it is strongly discouraged to use any seasonings other than salt and pepper.

Ingredients:

• White dried mushrooms - 100 gr.
• Buckwheat groats - 100 gr.
• Potato - 400 gr.
• Carrots - 1 pc.
• Onions - 1 pc.
• Butter - 50 gr.
• Salt, pepper, herbs - to taste

Cooking:

Soak the mushrooms, rinse and cut into medium sized pieces. Buckwheat sorted and washed thoroughly. We clean and wash potatoes, carrots and onions. Cut the potatoes into medium-sized cubes, three carrots on a coarse grater, chop the onion finely.

Pour water into the pan and put mushrooms in it. They should be boiled until fully cooked. Then add potatoes and buckwheat to the mushrooms. Cook together for 15 minutes. At this time, fry the onion and carrots in a frying pan in butter in a pan. They should turn golden. When they reach the desired condition, we send them to the soup. Now the soup should be salt, pepper, add greens and cook for another 3 - 5 minutes. The soup is ready!

The name of this first course speaks for itself. It immediately makes it clear what it is being prepared for and what its origin is. The main ingredient of such a soup is dried porcini mushrooms, and they began to cook it for the first time in the Carpathians.

Ingredients:

• Dry porcini mushrooms - 100 gr.
• Water - 8 l.
• Carrots - 1 pc.
• Onions - 3 pcs.
• Butter - 100 gr.
• Sour cream - 200 gr.
• Flour - 3 tbsp. l
• Bay leaf, ground pepper, salt - to taste

Cooking:

We put the mushrooms in a saucepan, pour cold water and let them stand for about 15 minutes. After this time, we put the pan on the fire, bring its contents to a boil and cook for 1 hour. Then the mushrooms should be pulled out of the pan, and strain the broth. After cooking, wash my pan, return the broth to it again, put it on the fire, bring it to a boil. Cool the mushrooms and cut into small cubes.

Peel the carrots and onions and wash them. Three carrots on a fine grater and send to the pot with broth. We spread the bay leaf and ground black pepper there. All this should boil and cook until the carrots are ready. Cut the onion into small cubes and fry in a pan in butter. During frying, be sure to pepper the onions. When the onion is fried, put it in a separate bowl, and melt the butter in a frying pan. In the completely melted butter, add to the flour, mix everything thoroughly and fry for several minutes. Then add sour cream in the pan, mix everything again and fry in the pan for a couple more minutes. After that we remove the pan from the fire, gradually add 6 - 8 ladle of mushroom broth into it and with the help of a whisk we bring the contents of the pan to a homogeneous state.

Pour the resulting mass into a pot with broth. We send onions and mushrooms there. Mix everything thoroughly again, bring to a boil and remove from heat. Yushka is ready to eat.

Both zucchini and ceps are rich in all kinds of useful trace elements. Soup with these products can not only deliver a lot of pleasant taste sensations, but also have a positive effect on the human body.

Ingredients:

• Zucchini - 300 gr.
• White dried mushrooms - 100 gr.
• Potato - 2 pcs.
• Carrots - 1 pc.
• Parsley root - 1 pc.
• Celery root - 1 pc.
• Tomatoes - 1 pc.
• Salt, parsley, chives - to taste

Cooking:

Soak the mushrooms in water, rinse, cut into slices and boil in water until fully cooked. While mushrooms are boiling, we prepare other products. We clean and wash potatoes, carrots and roots. Washing tomatoes. My zucchini, if necessary, clean. Dice potatoes and boil until cooked. The roots are cut into thin circles and fry in a pan in vegetable oil. Zucchini cut into cubes and let them stand for a while so that they get rid of excess fluid.

Fried roots and potatoes are sent to the pan to the prepared mushrooms. After about 10 minutes, add zucchini and diced tomatoes to the pan. We bring everything to a boil again and cook for 5 minutes. After 5 minutes, salt the soup, add greens to it and remove from heat. Before serving, the soup should be infused.

Cep is a very popular product worldwide. It is quite natural that the first dishes from it can also be found in the menu of restaurants and on the tables of hostesses from various countries.

Ingredients:

• White dried mushrooms - 5 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Barley porridge - 50 gr.

Cooking:

Soak my mushrooms. Then we put them in a pan, fill with water and set to cook until fully cooked. While the mushrooms are boiling, we clean the onions and carrots, wash them and cut them into small cubes. We wash the barley, dry it, and then boil until cooked.

So that the pearl barley does not boil in the soup, after it is boiled, it should be washed and then lightly fried.

In a frying pan in vegetable oil, fry the onions and carrots. It is important to first fry the carrots for several minutes, and then add the onions to it and fry them together.

When the mushrooms are cooked, they should be pulled out of the pan, washed, cooled slightly and cut into small cubes. Filter the mushroom broth. Now we send pearl barley porridge, mushrooms and frying to this broth. Mix everything, put on fire, bring to a boil and cook for several minutes. If desired, the soup can be salted. This dish is served with sour cream and herbs.

At first glance, it may seem that the recipe described below is very similar to the recipe for soup with melted cheese. Anyway, that processed cheese, and hard cheese in the end result will give a very similar taste to the soup. This is actually not the case. Even different varieties of hard cheese can radically change the taste of the first dish.

Ingredients:

• White dried mushrooms - 50 gr.
• Potato - 2 pcs.

• Onions - 1 pc.
• Thin vermicelli - 1/3 cup
• Carrots - 1 pc.
• Hard cheese - 150 gr.

Cooking:

Soak the mushrooms in water, rinse and boil in 2.5 liters. water until ready. We clean and wash onions, potatoes and carrots. Three carrots and potatoes on a coarse grater, and finely chop the onion. Fry onions with carrots until golden brown in vegetable oil. Three cheese on a fine grater.

In the pan to the boiled mushrooms add frying, salt and potatoes. All together should be boiled for 15 minutes. After this time, add the vermicelli and cook the soup for another 15 minutes. When the vermicelli is completely cooked, add cheese to the soup and cook for 3 minutes. During this time, it should completely dissolve. Bon Appetit!

A crock-pot is an indispensable culinary device in any modern kitchen. With its help, you can cook a wide variety of dishes, and a soup with dried porcini mushrooms is also no exception in this case.

Ingredients:

• Potato - 250 gr.
• Butter - 2 tbsp. l
• Canned white beans - 160 gr.
• Dry porcini mushrooms - 1 handful
• Carrots - 200 gr.
• Onions - ½ pcs.
• Salt, dill, bay leaf - to taste

Cooking:

My mushrooms and soak in water for 20 minutes. After that, we rinse them again. We clean and wash onions, carrots and potatoes. We cut the potatoes into a medium-sized cube, three carrots on a coarse grater, chop the onion finely.

Put butter, mushrooms, onions and carrots in the multicooker bowl. We select the "Frying" mode and cook for 3-5 minutes. After this time, add beans, potatoes and water to the slow cooker. Now you should select the “Soup” mode and set the time to 1 hour 30 minutes. About 10 minutes before the end of cooking, add dill, salt and bay leaf to the soup. Bon Appetit!

Ceps took a strong place in the diet of our compatriots in the time of Ancient Russia. They were added to the first and second courses. The soup was often served with mushrooms and potatoes or pearl barley. Today, a dish with noodles is considered popular. You can find many recipes in cookbooks, such as dried porcini mushroom soup.

In Russia, the white mushroom was called royal because of its useful properties and taste, which were not lost even after drying. If everything was done correctly, dry foods tasted like fresh ones to taste.

Beneficial features

100 g of dried mushrooms contains:

In addition, they have a lot of riboflavin. This substance, which promotes the growth and strengthening of nails, hair, heals the skin. Ceps help restore strength, establish metabolism, improve the general condition for tuberculosis and angina pectoris. And they are also used as a means of preventing cancer.

Classic mushroom soup

How to cook dried porcini mushroom soup? The traditional recipe provides for the presence of such components:

• 2 chicken thighs;
• 150 g dried porcini mushrooms;
• 1 carrot;
• 1 onion;
• 2 tablespoons butter;
• 3 tablespoons Macaroni
• black pepper and salt;
• greens for refueling.

To make mushroom soup, you need to perform a few simple steps:

Potato recipe

There are other cooking options for fragrant mushroom soup. For example, with potatoes. To make a soup of dried porcini mushrooms with potatoes, you will need these products:

• 60-70 g of ceps;
• 1 small carrot;
• 1 onion;
• 3 tablespoons vegetable oil;
• ground black pepper to taste;
• 100 g of fresh champignons;
• 5 medium potatoes;
• 30 g butter;
• some salt;
• garlic can be taken if desired.

First of all, you need to pay attention to the main ingredient. Wash and soak the mushrooms in cold water for a couple of hours. After time, remove them and cut into medium-sized pieces. You can not pour out the water - it will be used as the basis for the broth. Before starting cooking, it is advisable to strain it to avoid getting blades of grass, grains of sand and other "troubles" in the soup. Continue like this:

1. Pour mushroom water into the pan, add white mushrooms into it and add water to the desired volume. Bring to a boil over medium heat. Make the fire quieter and cook until the mushrooms drop to the very bottom. Only then can you fill up other ingredients.
2. Cut the peeled potatoes as you like - you can dice, you can straw.
3. Peel the carrots and grate coarsely.
4. Peel and finely chop the onion.
5. Wash and peel the champignons. Cut into thin slices. They, in principle, can not be added to cooking. However, with them the dish will be more saturated.
6. Heat vegetable and butter in a frying pan. Pour carrot, onion and champignon into it. By the way, vegetable can be used without butter. But on the contrary it is impossible, because the cream will burn.
7. Fry the mixture until the vegetables are soft. Salt and pepper them. At the end, you can add a little garlic.
8. While preparing the frying, you need to pour the potatoes into the pan and cook it over low heat until half-cooked. Add vegetables and mix. If necessary, add spices.
9. Cook for 10 minutes. Turn off and let it brew.

Serve this culinary masterpiece with sour cream and herbs.

Unusual option

Cream soups are now popular. How to make mashed soup of dried porcini mushrooms? First, prepare the necessary ingredients in advance. These are 500 g of mushrooms, 1 l of water, 1 onion and 1 carrot, 3 potatoes, 0.5 l of cream with a fat content of 10%, a little butter for frying and salt and pepper to taste.

Dry porcini mushroom soup is prepared according to this recipe.

Alternative recipe

Soup from dried porcini mushrooms in a slow cooker does not cook long (about an hour) and easily. For 4 servings, you need to take 50 g of mushrooms, 2 medium potatoes, 1 onion, salt and pepper (to your taste), 4 tablespoons. sour cream or yogurt.

The cooking process is quite simple.

1. As in previous recipes, mushrooms need to be poured with water and let them brew, this time for 1 hour. The resulting infusion is filtered. Mushrooms cut.
2. Pour the infusion into the slow cooker. Add peeled onion. Close, set the desired program and leave for an hour. 20 minutes before the end of the process, remove the onion, add the diced potatoes. Sprinkle with salt and pepper. Cook before the device signals the end of the program.
3. To make the dish richer, you can leave it heated.

Serve the finished dish with sour cream and crumbled onion feather.

How much to cook?

Often, housewives ask a completely relevant question: how much to cook dried porcini mushrooms for soup? Until they sink to the bottom of the pan. But before that they need to be soaked in cold water for about 2 hours. During this time, they swell, increase in volume and become softer.

• Mushroom soup with garlic pampushki will be especially tasty.
• To make the finished dish thicker and more satisfying, 15 minutes before the end of cooking, you can add three tablespoons of rice to it.

By the way, do not forget about pickling porcini mushrooms. Salted mushrooms, along with dry mushrooms, can be used in some recipes.

Soup from any mushroom, and even more so from white mushrooms, is a healthy and tasty first course. The cooking process takes about an hour. Before you make soup from dried porcini mushrooms, they should always be soaked for an hour or two. This will not only make them softer, but also save the broth from harmful substances accumulated in the product.

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

Classic dried porcini mushroom soup

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

Soak the mushrooms in advance.

1. Boil a couple of liters of water in a saucepan on a stove and put chopped, presoaked mushrooms there.
2. Reduce heat to medium and continue cooking for about an hour.
3. While they cook, chop the vegetables in any way.
4. Fry the carrots and onions in a pan, and then add the flour to them.
5. To prevent vegetables from “clumping”, put a couple of tablespoons of mushroom broth and a little sour cream to them. Salt and pepper.
6. When the mushrooms are fully cooked, lay the potatoes with them and continue cooking the soup for 20 minutes.
7. After completion of the specified time period, frying is added to the pan and cooking lasts another 15 minutes.

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

Hearty first noodle dish

What is needed per 100 grams of dried mushrooms:

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

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

1. The next step is the preparation of homemade noodles. Sifted flour is mixed with salt (to taste) and an egg. Knead the dough, cover with a small bowl in size and clean for 20 minutes - to "fit."
2. At this time, rinse, peel and chop the vegetables. Also chop the greens.
3. Bring 1.5 liters of water to a boil, then put vegetables there. Cook for 10 minutes over low heat and add the mushrooms. Salt and strain the water in which they were soaked, and then add it to the soup.
4. Continue to cook and cook the noodles. Roll out the dough and cut it into thin plates 5 centimeters wide. Leave them to dry briefly and put in soup.

For many people, first courses are associated with something tasteless, but this opinion can be corrected thanks to the recipe for porcini mushroom soup. Many well-known restaurants have such a dish on the menu, and it costs a lot. Each person has the opportunity to cook it on their own, without spending a lot of money, since mushrooms can be bought in dried form. By the way, we will consider them the main ingredient.

How to make dried porcini mushroom soup?

What is important is this dish can be consumed in fasting. Cooking it is very easy and it won’t take much time, 40 minutes is enough.

Thanks to the use of dry products, the dish can be prepared at any time of the year. The amount of ingredients is designed for 6 servings.

For this soup you need to take the following products:

• The amount of the main ingredient can be calculated as you wish, just a handful is enough;
• Among the vegetables for cooking you will need: 5 potatoes, a couple of onions and large carrots;
• Still need 3 tbsp. tablespoons of oil, a couple of bay leaves, salt and pepper peas.

The main ingredient should be washed thoroughly with boiling water and kept in the liquid for at least 3 hours. After the lapse of time, the water should be drained and washed again. The next step is to cut into thin strips, fill with water in a 3 liter pan and set to boil. Peel the tubers, cut in any way and send to cook.

Put laurel, pepper and leave for 15 minutes. with minimal fire. Peel the onions and chop them in half rings, and grate the carrots. Fry the vegetables in oil and transfer to a pan. Add heat, bring to a boil and remove from oven. Add salt, pepper and leave under the lid for another 10 minutes.

How to cook cheese mushroom soup?

This option can no longer be called lean, but thanks to cheese it turns out to be more satisfying and original.

For this dish, you should take the following products:

• About 1 tbsp. dried mushrooms and a pack of cream cheese, and best if it is mushroom;
• Still need a couple of potatoes, 100 g of cream and salt.

The quantity is calculated on 2 l of liquid. The first thing to do is to rinse the main ingredient well, pour it with cold water and put on fire. When everything boils, remove the foam and continue cooking, periodically repeating the process. After 30 minutes cheese should be added to the pan, which can either be finely chopped or chopped.

At the same time, we send the cream there and cook another 20 minutes. Now peel the potatoes, and cut, by the way, the size of the slices should not be much larger than the mushrooms themselves. Put them in the soup and cook until cooked.

How to cook soup in a slow cooker?

Thanks to this recipe, dried white mushroom soup turns out to be tasty and rich.

Thanks to the technique, preparing a dish is very simple and you need to take the following products for it:

• About 50 g of dried mushrooms, 2 tbsp. a spoonful of flour, butter and vegetable oil;
• From vegetables: 5 potatoes, onions and medium carrots, as well as salt and spices.

Rinse the main ingredient, fill with water and leave for at least 1 hour. Peel the vegetables, chop the onion into a cube, and carrots on a large grater, transfer to a slow cooker and fry in oil in the "Baking" mode. At this time, in a pan, fry the flour until golden brown and send it to the slow cooker.

Potatoes, peel and cut into small pieces together with the main ingredient and put in the slow cooker. Send bay leaf, salt, spices there and pour water. Set the "Extinguishing" mode and cook for 1.5 hours.

Recipe for soup with porcini mushrooms and cream

Another version of a delicious first course that will appeal to many. The aroma of this soup will certainly attract all household members to the kitchen.

The following products are needed for cooking:

• Of course, white dried mushrooms, somewhere 200 g, an egg and 150 ml of low-fat cream;
• From vegetables: 5 potatoes, onions and carrots;
• Still need about 50 g of butter, salt, pepper and herbs.

To begin with, the main ingredient should be washed, filled with cold water for 3 hours and cooked for half an hour. Strain the resulting mushroom infusion to remove excess moisture. If desired, it can be diluted with water and put to boil. Potatoes and carrots, peel, cut into cubes and send to the pan.

Fry the main ingredient a little in butter with onion, which you chop beforehand and send to soup. Beat the egg separately with cream and salt. When everything boils in the pan, add salt, pepper and a beaten egg. It is important to mix everything well at once so that the egg does not come in lumps. Serve everything with greens.

How to make cream soup from porcini mushrooms?

For 6 servings of soup you need to take the following ingredients:

• Fresh or pre-boiled mushrooms, approximately 400 g and 15 g dried;
• Among the vegetables you will need: onion, garlic clove, 2 potatoes;
• Another 2 tbsp. tablespoons of vegetable and butter, 1 teaspoon of mustard seeds, 1 liter of broth, 200 ml of water and the same amount of cream with 20% fat, and salt.

You should start with the preparation - peel and wash the vegetables. Cut the onions in half rings, potatoes in a cube, and garlic through a press. Rinse the main ingredient and pour boiling water for 20 minutes.

Take a 3 liter pan and in it, on a mixture of oils, simmer onion, garlic and mustard. Send fresh, pre-sliced \u200b\u200bmushrooms there and sauté until there is remaining juice.

Soak the main ingredient, grind and, together with the remaining water, send to the pan. Pour the broth there and continue to cook with potatoes until half cooked. Do not forget to salt.

Pour 1 tbsp. the resulting broth, add cream to the soup and with a blender beat everything until a homogeneous consistency is obtained. If the dish is too thick, add the previously selected broth. Serve all the best with herbs and croutons.

How to cook frozen mushroom soup?

Another way to store mushrooms for a long time is to freeze them. From them you can also cook a very tasty and original first course.

To do this, take the following ingredients:

• Approximately 400 g of frozen porcini mushrooms, 2 carrots and onions, and another 5 potatoes;
• Another 1 tbsp. a spoonful of semolina, oil, salt, herbs and sour cream.

Dry mushrooms have a stronger and brighter aroma than fresh ones, which is why dried mushroom soup preferable. In addition, in dry form, mushrooms perfectly retain all proteins and minerals, and it is more convenient to store them. Before cooking, dry mushrooms must be soaked for swelling. This can be done in two ways: pour cold water for a couple of hours or pour boiling water for half an hour. If time allows, it’s still better to use cold water, you will get a more delicious broth.

   You can leave the mushrooms soaked in cold water at night, and cook in the morning. Another way is to soak in warm milk, only then milk will have to be poured.

   Before soaking, the mushrooms must be washed under running water, as they could have remained contaminated: earth, sand, needles, etc. even if you are going to use salted or pickled mushrooms for cooking, for example, if you cook hodgepodge, it is better to cook the broth from dried mushrooms, especially if the dish is lean. On such a broth, by the way, you can cook a lot of dressing soups with cereals or pasta. You can combine mushrooms and meat or mushrooms and chicken.

If you want a delicious soup, but somehow pall everything, cook dried mushroom soup. Well, if you had time to stock up on them in the fall. And if not, you can buy it at the supermarket. There is such a stew best freshly prepared, so we will make a small portion. For 1.5 liters of water, take a handful of dried fungi, carrots, onions, 3-4 potatoes.

   We also need roasting oil, salt, pepper, herbs and sour cream for dressing. Pour warm water into a bowl and soak our mushrooms for half an hour - an hour. After this, strain the water in a pan with poured water and put the mushrooms in the same place. Putting is better in cold water, so the broth will come out more saturated. Cooking time is about an hour, after boiling we will reduce the fire. In the meantime, peel potatoes, carrots and onions. Cut the potatoes into cubes or straws, as you like, cut the onions and carrots into small cubes.

If you have a post, then frying can be done in sunflower or olive oil, if not, then add a piece of butter to vegetable oil, then frying will turn out tastier and more aromatic. Meanwhile, our broth is ready. We take out the mushrooms with a slotted spoon, cut them into small pieces and send them back, put the potatoes, fry. Add a couple of bay leaves, a few peas of black pepper. You can use other spices, but the mushroom soup itself is so aromatic that you can do without them. Put sour cream and fresh herbs in a plate. Such dried porcini mushroom soup   will be the most delicious, and the broth will be light.

Dried White Mushroom Soup   can be cooked with pasta.

We will need 50 g of dried porcini mushrooms, 500 g of potatoes, 1 onion, 1 carrot, a glass of vermicelli or stars, vegetable oil for frying, 5-10 g butter, salt and spices to taste.

If you want, this soup can be made on chicken broth. In order to cook separately chicken and pre-soaked mushrooms, it will take time the same way, then mix the broths. But just mushrooms will be enough. For a three-liter pot, take 50 g of porcini mushrooms. Soak them in advance with cold water or half an hour hot. We cut the mushrooms, pour in filtered water, in which they were soaked, bring the volume to 2.7 l and cook for 40 minutes. Peel and chop potatoes, onions and carrots.

Strain onions and carrots until soft in vegetable oil. If you do not fast, add a piece of butter to the fry. The taste of the soup will improve. We put potatoes in the broth, bring to a boil, remove the foam, add spices. After 10-15 minutes, put the backfill of pasta and add the frying. The cooking time of pasta depends on their quality, it is desirable that they be of high quality, otherwise they will spread into porridge. It is necessary to cook for a very short time, until half-cooked, because in the hot broth they are still softened. You can make such a soup with homemade noodles, it will be even tastier. Potatoes in the recipe are optional, you can not put them, double the amount of pasta.

Dried Mushroom Soup Recipe

Mushroom broth is excellent at mushroom broth. Moreover, there are many ways to prepare this dish.

1. Lean hodgepodge with dried mushrooms and fresh champignons. Necessary products: dried mushrooms 1 cup, fresh champignons 250-300 g, 1 onion, 1 carrot, a couple of pickles, 2 tbsp capers, 3 tbsp. tablespoons of olives, bay leaf, black peppercorns, salt.

Soak the washed dried mushrooms overnight. In the morning we take them out of the water, filter it, and in it we put the mushrooms to cook. If desired, we clean the champignons (if the mushrooms are young and clean, this can not be done), slightly cut the legs and cut into slices of arbitrary thickness. Cut the onions and carrots into strips. Pass the chopped onion in vegetable oil, then add the mushrooms and carrots to it. Fry until the carrots are ready. We clear pickles from the skin and seeds, cut into strips and simmer in a small bowl with the addition of brine. If the brine is very salty, dilute it with boiled water. We take out the boiled mushrooms from the broth and cut into small pieces. We bring the volume of mushroom broth to 1.5 l, put boiled mushrooms and fried mushrooms, carrots and onions, cucumber. Cook for about 15 minutes, then add capers and olives and cook for another five minutes. Potato is not used in this recipe, but you can well put it if you wish. They serve hodgepodge with sour cream, regular or lean and fresh finely chopped herbs.

2. Solyanka with dried mushrooms and tomato dressing.

   We will need

50 g of dried mushrooms, a glass of pickled mushrooms, 2 pickled cucumbers, 0.6 kg of potatoes, 1 onion, 1 carrot, 1-2 tbsp. tablespoons of tomato paste, salt, pepper and other spices to taste, vegetable oil for frying, lemon, olives or olives.

Soak the mushrooms, then cook until cooked. We use filtered water, in which they were soaked, bringing the volume to 2.5 l. We take out the mushrooms and cut them into strips. We clean onions, potatoes and carrots.

   Dice the potatoes and dip them into the broth. Put the bay leaf. We cut onions and carrots into strips and sauté in vegetable oil until soft. Add tomato paste and broth, stir. Put in 10-15 minutes after laying potatoes. Wash salted mushrooms and chop finely. Cucumbers, if necessary, peeled, cut into strips and simmer in a small amount of brine. Add cucumber and salted mushrooms to the broth. Salt, pepper. Lemon and olives can be put on serving, or you can add immediately to the hodgepodge and boil for a minute. Serve with fresh herbs and sour cream or with lean mayonnaise.

Cook dried mushroom soup, as we see, is not difficult. To diversify the menu, let's prepare a pickle. Ingredients: dried mushrooms 50 g, chicken quarter 1 pc., Potatoes 4-5 pcs., 1 onion, 1 carrot, pearl barley 0.5 cups, pickled cucumber 2 pcs., Bay leaves 1-2 pcs., Black peas 3- 4 things. We’ll soak the mushrooms in the evening, and boil them in the same water in the morning, filtering it through a sieve with a napkin laid on it. Simultaneously with the mushrooms, we put the chicken to cook.

   We take out the prepared mushrooms and cut into strips. We take out a quarter, pick and chop chicken into pieces. We mix the chicken broth and mushroom broth, the volume should be about 2.5 liters. We put mushrooms in the broth and put on the fire. Pickle is usually cooked with rice or pearl barley. But with pearl barley it is much tastier, only to cook it longer. You can soak the cereal at night, and in the morning put it to cook. In total, until the readiness to reach her about 40 minutes.

And you can use this option to make it faster. In a separate bowl, pour half a glass of pearl barley with 1.5 cups of boiling water and cook for 7 minutes, after which we throw the cereal into a colander and then put it in a pan with broth. Let the barley be cooked, and we will peel the potatoes, chop the onions and grate the carrots on a coarse grater. We clear pickles from the skin and, if the seeds are large, from the seeds. Shred them with straws and simmer with a small amount of brine. After about 15 minutes from the start of cooking cereals, put chopped potatoes into the broth. When the broth boils again, remove the foam and add the chopped chicken meat to the pan. It remains to put the parsley, 3-4 peas of black pepper and other spices to taste. After 15 minutes, put the pickles and salt. When the potatoes are cooked, the soup is ready. Greens can be put on plates when distributing. And you can pour it into a boiling broth and let it boil for literally half a minute. One cucumber can be replaced with a pair of salted mushrooms, if you have them.

When we cook dried mushroom soup, you must keep in mind that 50 g of dried mushrooms is about a glass of 250 ml, which is equivalent to about 300-350 g of fresh mushrooms. For a three-liter pan, 50-70 g of dried mushrooms is enough. Dried mushrooms can be combined with fresh, pickled and salted mushrooms in one dish, if appropriate according to the recipe. If you use fresh or frozen champignons for soup, then it is better to fry them lightly with the addition of butter. It’s very good to add at least a spoonful of powder from dried white mushrooms crushed by a blender into the broth, the soup will be much more aromatic.

All the soups that we reviewed are ordinary dressings. They are characteristic for our national cuisine. Another way cook dried mushroom soupc is cream soup or mashed soup. These dishes came to us from the west, but they help to diversify the menu and have a delicate texture and a pleasant taste.

Let's boil soup - mashed dried mushrooms   with cream cheese. We will need these products:

Dry porcini mushrooms 50g

Potato 700g

Soft cream cheese 400g

1 carrot about 100 g

Let's boil soup - mashed dried mushrooms with cream cheese. We will need these products:

Dry porcini mushrooms 50g

Potato 700g

Soft cream cheese 400g

1 carrot about 100 g

Leek 1 large stalk or onion 1 pc.

Salt, black pepper, bay leaf

Soak the mushrooms in any way convenient for you in 2 glasses of water. Cut the prepared mushrooms into slices. We filter the water from soaking, bring its volume to 2.5-2.7 liters and put the mushrooms to boil. It takes about 40 minutes. In the meantime, peel potatoes and carrots. Cut the potatoes into cubes, carrots with straws or slices, leeks with rings. Add the chopped vegetables to the broth and cook until the potatoes are ready. Grind the contents of the pan with a blender. In order not to splatter the entire kitchen, take the pan with more volume than necessary. After that add cheese, pepper, bay leaf and salt if necessary. Bring the soup to a boil, cook for about 5 minutes and remove from heat.

Cream - Dried Mushroom Soup

To prepare the cream soup, take a pound of fresh champignons and a handful (30-40 g) of dried white mushrooms. We also need to prepare three glasses of chicken broth, 3CT. tablespoons flour, 150g of heavy cream, chive, salt, spices: dried oregano, ground nutmeg, ground black pepper.

   Pour dry mushrooms with a small amount of boiling water and let stand for half an hour, then take out the mushrooms and strain the liquid. We cut the mushrooms and white and fry in butter over medium heat for about 10 minutes. Dry the flour in a dry frying pan until creamy and add a spoonful of butter, mix. In the pan we spread the mushrooms, flour diluted with the broth, add the remaining hot broth, mushroom infusion and put the unpeeled garlic clove and a pinch of spices.

Bring to a boil, salt and cook for about 10 minutes. After that, remove the garlic, and chop the soup with a blender. It is better to take a pan a little more than necessary so as not to spatter everything around. Pour the cream and warm, but do not boil. If you absolutely do not like flour dressing, you can take 4-5 potatoes instead of flour, boil them in broth, and then according to the recipe. Croutons instead of bread are good for such a soup.