The easiest way to harvest them for the winter is considered to be drying. When preserved, they lose their beneficial properties. As such, they are used as a snack. But in order to make soup from fresh mushrooms, they need to be dried.

Thanks to drying, they retain their beneficial properties, and most importantly - the aroma. For the preparation of soup, any edible mushrooms are suitable. But the broths based on such a porcini mushroom broth are more aromatic and tastier. In the collection season, they are dried in an oven at a temperature of 50 degrees during the day. Can be stringed and dried slowly by hanging over a stove.

Store them in a glass, tightly sealed container or paper bag. The storage room must be dry without exceeding the permissible norm of humidity. Otherwise, they will lose their nutritional properties and may become moldy. You can store them in the form of whole fruits, or you can chop them in a blender and store them in powder form.

Nutritionists believe that food in this form is absorbed faster by the human body. Universal broths are prepared on the basis of the broth only from dried mushrooms and enhance the aroma only with pepper and bay leaf. This is due to the fact that other spices can “lubricate” the true aroma and taste of the finished product. Modern chefs have developed no recipes with the addition of pickled mushrooms and sour cream. A tremendous experience in cooking has been accumulated in the treasury of culinary secrets.

For cooking, use small and not overripe. Then the aroma will be pleasant, and the taste will resemble the taste of fresh mushrooms. Some chefs recommend adding cream or grated cream cheese to soften the aroma. When cooking it with vermicelli, it should be baked in a frying pan before cooking. In this case, they will not boil, and the soup will not look like porridge.

The cooking recipe is important to consider when cooking as the preparation of products for cooking is universal. The night before, dried mushrooms are soaked in room temperature water. In another embodiment, they can be soaked directly half an hour before cooking, but in hot water. Then the water is drained and the mushrooms are washed under running water. Well-softened mushrooms are cut into slices and brought to a boil. Then the water is drained and the base is prepared - the broth. Next, we present a popular recipe - 5 pcs.

Recipe 1. Classic dried porcini mushroom soup

To prepare, you will need:

• 100 gr. dried mushrooms
• 2 l water,
• 8 medium potatoes,
• one carrot, 2 tbsp. l flour
• pepper,
• any vegetable oil for frying,
• 1 onion,
• bay leaf and sour cream (to taste).

Pre-prepared mushrooms are cut into pieces and put in boiling water. Cook them on low heat for about one hour. After that, add chopped potatoes and carrots and cook for another 20 minutes. During cooking, they do the roasting. The onion is crushed and fried in vegetable (butter) oil. Sprinkle with flour on top and mix well.

It is necessary to ensure that there are no lumps. In the frying add 2-3 tbsp. l sour cream (less possible), pepper to taste and bay leaf. Content is added and salted. If you do not like sour cream, then you can not add it to the frying. It can be added in portions. After all, you cook not only for yourself. Perhaps your loved ones like acidified sour cream soup.

Recipe 2. Soup from the composition of dried mushrooms

A very tasty soup with potatoes is obtained based on the composition of various dried mushrooms and storage technology. For cooking, dried, pickled and salted mushrooms are used.

In order to cook such a soup, the hostess will need:

• 3 l water;
• 50 gr dried porcini mushrooms;
• 300 gr different types of dried mushrooms;
• 8 potatoes;
• one onion and carrot;
• 150 gr. sour cream.

For frying, vegetable or butter, pepper, salt, bay leaf to taste are used. Pre-prepared dried porcini mushrooms are chopped along with pickled and salted. Cook this mixture should be on low heat for about half an hour. Then put the potatoes and cook for 15 minutes. While he is preparing, they do the roasting. Carrots need to be rubbed on a fine grater, onions should also be chopped.

A mixture of onions and carrots is fried in oil (vegetable and cream). Sour cream is added to the mixture and stewed for a few more minutes and seasoned with spices to taste. Then the contents are added, and cooked for another 5 minutes over low heat. Ready soup is left to stand on the stove for up to 10 minutes.

Recipe 3. Vermicelli soup of dried porcini mushrooms

Another classic soup prepared according to the recipe of our grandmothers can be easily and simply cooked.

For a dish, as the recipe says, take:

• 70 gr. dried porcini mushrooms;
• 4 potatoes;
• one onion and carrot;
• 100 gr. spaghetti or thin vermicelli;
• 2-2.5 liters. water.

For the soup you will need a composition of vegetable and butter for frying and spices to taste.

Dried mushrooms for soup need to be pre-cooked by soaking them the night before in cold water. Softened mushrooms cut into slices and put in a pan and fry a little in vegetable oil. Then put them in boiled water. Cook them over low heat. After one hour of cooking, add the potatoes to the mushroom broth. In a pan, fry chopped onions and grated carrots.

Add spaghetti or thin vermicelli to the soup and simmer for about 2-5 minutes (depending on the thickness of the spaghetti). Then season it with roasting and spices. Leave to simmer for 2-3 minutes. Ready soup defend another 20 minutes. Served in portioned plates. If desired, you can add sour cream.

Recipe 4. Mushroom broth with chicken

A broth based on chicken meat and dried porcini mushrooms can easily be turned into a soup. To do this, you just need to add a few potatoes and 300 g. more water. In such a broth, you can add vermicelli in portions. It is boiled separately and added immediately before serving.

Prepare such a meat and mushroom base from 150-200 gr. dried mushrooms and two chicken thighs. Cooked the day before, they are crushed into slices and fried in vegetable oil along with one onion and grated carrots. Chicken thighs are placed in boiled water and boiled for 2-3 minutes. Then the water is drained and boiled hips over low heat for half an hour. After that they take out the fried mushrooms and vegetables in the meat broth.

Chicken meat cools and is cut into strips. Be sure to remove the skin of the chicken. If you do not want too fat broth, then the meat is cleaned of skin before cooking. Cook them in meat broth for about an hour. Then add chopped meat and cook on fire for up to 5 minutes.

Recipe 5. Diet Mushroom Soup

Great for diet food, and for nutrition during fasting. It can be prepared from a mixture of dried mushrooms: porcini, boletus or honey mushrooms. And you can use only mushrooms. Convenience is that this recipe can be used in the summer and cook it on the basis of fresh mushrooms. In the preparation of such a dietary soup, you can make your own corrections and experiment: add vermicelli or pearl barley. As for the latter, before adding it, you must first weld it. To enhance the aroma, you can add a little butter, on which the onions were fried.

On a three-liter pot of water you will need:

• 70 gr. dried mushrooms;
• 7-8 medium potatoes;
• one carrot;
• Spices to taste, butter or vegetable oil. Usually they are cooked in vegetable oil and butter can be used if desired.

Take prepared earlier and grind. Boil them on low heat for up to one hour. Then put the potatoes and carrots, cut into cubes.

The soup is cooked for another 15 minutes. Then add any ingredients (vermicelli or pearl barley). Cook for another 5 minutes and season with frying from onions and vegetable (butter) oil and add spices. After two to three minutes, it is removed from the stove and defended for several minutes. If you did not add vermicelli or pearl barley, then when serving the dish, croutons can be used as fillers.

Such soups are a very useful dish in dietary nutrition and in the daily diet. In fact, there is not a single recipe that the ease of preparation will allow each housewife to experiment and make the dish refined and unique.

Recently, in a store, I came across dried porcini mushrooms, harvested in Altai and beautifully packaged. The mushrooms themselves turned out to be excellent, clean, very fragrant, so it was simply impossible to pass by. And so today we will cook a delicious mushroom soup from dried porcini mushrooms.

  (to the pan 3 l)

• 50 g dried porcini mushrooms
• 3 potatoes
• 2 small onions
• 1 carrot
• some spaghetti or vermicelli
• salt pepper
• butter or vegetable oil for frying

Cooking:

We wash the dried porcini mushrooms and soak in cold water at night, we will cook the soup in the morning.

In the morning we take the mushrooms out of the water, but do not pour the mushroom infusion! Then add it to the soup. Mushrooms cut into smaller pieces.

We fill the 3-liter pan with water and put it on the fire. Put one peeled whole potatoes in a pan. While the water is boiling, lightly fry porcini mushrooms in butter.

Then put the mushrooms in boiled water. We add mushroom infusion there, filtering it through the smallest sieve. Let the mushrooms boil over low heat.

We clean the onion and cut it into small cubes.

We clean the carrots and three on a coarse grater or cut into small strips.

In a pan where porcini mushrooms were fried, add butter or vegetable oil (according to your preference), put the onions and pass it until transparent.

While the onions are fried, peel the remaining two potatoes and cut them into small cubes.

For mushroom soup, instead of vermicelli, I prefer to take thin Italian spaghetti. Finely broken, they completely replace vermicelli, but they do not boil into porridge. So, take some spaghetti and break them as finely as you like.

Meanwhile, the onion is ready, add the carrots and continue to fry on low heat for 3-4 minutes.

We take out the whole potato from the pan and knead it with a fork until it is mashed.

Now add the frying of onions and carrots, diced potatoes, spaghetti and mashed potatoes to the pan with mushrooms. Salt, pepper to taste and cook until spaghetti is cooked, i.e. 8-10 minutes.

I do not use any seasonings, except salt and pepper, the aroma is already crazy. All! Our dried porcini mushroom soup is ready! Let it infuse for 20 minutes and serve, very tasty with sour cream.

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 nutritious, 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.

Mushrooms have exceptional taste and aromatic qualities, which are especially pronounced not in fresh, but in dried form. The magical aroma is excellently revealed in soups, rich and strong. For cooking, any edible mushrooms are suitable, for example, boletus, boletus or chanterelles, but it is desirable that they include at least a couple of dried porcini mushrooms. After all, it is the white mushroom that is the undisputed leader both in terms of taste and aroma saturation. Adding it even in small amounts gives the soup a special, very thick and viscous mushroom aroma, and if cooked only from white, this is a recognized culinary classic.

The classic mushroom soup of dried white mushrooms is very simple to prepare. The only thing you must take care of in advance is to rinse and soak the dried mushrooms in water. Some housewives fill them with boiling water and stand for only half an hour, waiting until the mushrooms swell. But if you have the time, still soak them in cold water and leave them overnight, be sure to cover the container with mushrooms with a lid. Thus, they will fully reveal their taste and aroma. By the way, do not pour the water in which the ceps were soaked! Be sure to use it as the basis for the broth to make the soup rich.

In the best traditions of Russian cuisine, only onions, carrots and potatoes are added to the soup of dried porcini mushrooms. These vegetables are more than enough to make a dish with a pronounced taste and strong mushroom aroma. Sometimes in the basic recipe there is a bit of noodles, preferably home-made, which thickens the soup and makes it more satisfying. From spices, only pepper and bay leaf are added so as not to interrupt the taste of mushrooms, if desired, you can put a little fresh or dried dill. Serving hot soup is best with sour cream, always thick and non-acidic, preferably homemade.

Ingredients

• dried porcini mushrooms 15 g
• 2-3 potatoes
• onions 1 pc.
• carrots 0.5 pcs.
• vegetable oil 2 tbsp. l
• water 700 ml
• salt 1 tsp without top
• bay leaf 1 pc.
• a mixture of ground peppers 1 chips.
• dill 10 g

How to make mushroom soup with dried porcini mushrooms

1. Wash dried mushrooms under a strong stream of cold water. Be sure to properly wash every little thing! Regardless of whether whole mushrooms or chopped, there should be no sand or other contaminants on their surface. If you rinse poorly, the grains of sand will nasty grit on your teeth and you will completely ruin the dish. If you use not only white mushroom, but a mixture of dried mushrooms, their number can be increased by 2 times.
2. Pour washed mushrooms with cold water - just 1 cup is enough for the liquid to completely cover them. We leave in this form to insist on the night in the refrigerator, covering the container with a lid. After 6-8 hours, the dried mushrooms will thoroughly swell and increase in size, and the water with which they are soaked will darken and become very fragrant.
3. 
   In a stewpan or in a pan with a thick bottom, heat the vegetable oil and pass onion, diced. By the way, you can fry in butter, the main thing is to ensure that it does not burn.
4. 
   As soon as the onion becomes soft, put the carrots in a saucepan, peeled and chopped on a coarse grater. We continue to fry for another 1-2 minutes until the carrots are brown.
5. 
   Add porcini mushrooms to the stewpan along with the water in which they were soaked. It is advisable to strain the water through cheesecloth or drain very carefully, as there may be a slight sediment at the bottom. If the mushrooms were whole, do not forget to cut them beforehand. Add another 0.5 liter of water, add salt and put the stewpan on low heat, cover with a lid and cook for 30 minutes from the moment of boiling.
6. 
   Peel the potatoes and cut into a small cube, add to the mushroom soup and cook until fully cooked - 10-15 minutes. The amount of potatoes you can take at your discretion, depending on how much thick soup you like.
7. 
   If you add noodles, it's time to send it to the pan and bring to readiness. The basic recipe for mushroom soup does not involve any additives, so we only put spices: bay leaves, a little ground pepper and finely chopped dill (fresh or dried will do).
8. 
   We boil for literally 1 minute and remove the stewpan from the heat. We give the finished dish to brew for 5-10 minutes under the lid.
9. Pour mushroom soup into portions and serve hot.

The dish is very aromatic and tasty. Depending on which dried mushrooms were used for cooking, the soup may turn out to be more or less saturated in color. Before serving, you can flavor it with a spoon of sour cream or sprinkle with finely chopped dill.

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 for 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 turn out to 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.