How to cook dried porcini mushroom soup

Mushrooms are a unique product. They are filling, rich in protein, but do not have high energy value. They are gladly included in the diet of vegetarians, fasting Christians, people trying to lose weight, and gourmets who value rich taste and bright aroma. It is difficult to find a person who is indifferent to dishes made from forest products. Dried mushrooms retain all their properties, remaining as tasty and aromatic as fresh ones. Experts say that mushroom soup made from dried mushrooms is richer and more fragrant than regular mushrooms. Even a cook with little experience can cook it. The main thing is to know a few subtleties.

Cooking features

Making dried mushroom soup is easy. However, the technology for cooking it differs from preparing mushroom soup from fresh forest products.

Not all mushrooms are suitable for drying and subsequent use for cooking soup. Only high category mushrooms are dried, such as boletus, boletus, aspen, and chanterelles. They cook quickly, do not have an unpleasant aftertaste, and have a pronounced mushroom aroma.
Before preparing the soup, mushrooms should be washed and soaked in boiling or cool water to restore their shape. Usually they use cold water, leaving the mushrooms in it for several hours. Boiling water is used only when there is not enough time to prepare the ingredients. It is enough to soak the mushrooms in hot water for 30–60 minutes.
Don't rush to throw out the water you soaked the mushrooms in: strain it to prevent debris from getting in, and use it to cook the soup for even more flavor. The infusion can also be used to prepare sauces.
Before adding to the soup, dried mushrooms can be ground into powder rather than soaked. In this case, the dish will be even more aromatic and will be easier to digest by the body.
Mushrooms have a pronounced aroma, so adding a large amount of spices and spices to their soup is not advisable. At most, this is a few peppercorns and a bay leaf.
Mushroom soup doesn't have to be lean. Cow butter, processed cheese, and cream will give it a pleasant creamy taste. It will be more satisfying if you cook it with chicken or other meat.
For satiety, you can add cereal or noodles to the mushroom soup.
Dried mushroom soup is not recommended for baby food. It should be eaten in moderation to avoid digestive problems.

There are many recipes for mushroom soup. It can be cooked with vegetables, cereals, adding cheese, cream, egg, herbs. The cooking technology may depend on the specific recipe.

Description of preparation:

A simple recipe for mushroom soup made from dried mushrooms always helps me out in the winter, when I really want a tasty, aromatic, rich mushroom soup, which, of course, cannot be prepared from “empty” store-bought champignons.
Fortunately, we have time to collect and dry mushrooms in the fall. If you don’t have this opportunity, buy a couple of bags of dried honey mushrooms, chanterelles, or boletus mushrooms at any supermarket. All these mushrooms are suitable for this soup. And you can season mushroom soup made from dried mushrooms with more than just rice - it’s good with buckwheat, pearl barley, and even noodles. In general, experiment! Purpose: For lunch / Inexpensive Main ingredient: Mushrooms / Dried mushrooms Dish: Soups

Simple dried mushroom soup

Compound:

dried mushrooms – 50 g;
potatoes – 0.5 kg;
carrots – 100 g;
onions – 100 g;
vegetable or butter - as needed;
wheat flour – 20–30 g;
salt, herbs, spices - to taste;
sour cream (optional) – for serving.

Cooking method:

Wash the mushrooms, add 1.5 liters of cool water and leave for 2 hours.
Pour the water through a sieve into a saucepan. Bring its volume to the original volume by adding clean water.
Cut the mushrooms into pieces.
Peel the carrots, grate coarsely or cut into small cubes.
Remove the skin from the onion. Chop the onion with a knife.
Fry onions and carrots in butter or vegetable oil until soft.
Melt the butter in a separate frying pan and fry the flour in it. If you are fasting, you can lightly brown the flour in a dry frying pan.
Place the mushrooms in the pan.
Peel the potatoes, cut into medium-sized cubes, and add to the mushrooms.
Place the pan on the fire. After the water boils, add salt and spices. Cook for 10 minutes.
Add roasted vegetables. After 5 minutes, add finely chopped herbs.
Cook the soup for another 5 minutes, add flour.
Continue cooking the soup for 2-3 minutes, stirring constantly.

When serving, it is recommended to put a spoonful of sour cream on each plate.

Dried porcini mushroom soup with noodles

Ingredients (for 5 servings):

dried porcini mushrooms – 30 g;
water – 1.5 l.;
onion – 100 g;
carrots – 125 g;
noodles – 125 g;
butter – 30 g;
salt – 5 g;
bay leaf – 1 pc.;
fresh parsley - 3-4 sprigs.

Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
Add noodles and continue cooking for another 5 minutes.
While the noodles are cooking, cut the onion into cubes and grate the carrots on a fine grater. Heat the butter in a frying pan, add vegetables and fry for 5-7 minutes, stirring occasionally. To make a vegetarian version, you can use vegetable oil.
Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.

Dried mushroom soup with cream

Compound:

dried mushrooms – 50 g;
fresh champignons – 100 g;
milk – 0.5 l;
water – 0.5 l;
cream – 100 ml;
butter – 40 g;
wheat flour – 20 g;
salt, red and black ground pepper - to taste.

Cooking method:

Pour half a liter of boiling water over dried mushrooms and soak them for half an hour.
Drain in a colander.
Cut the soaked dried mushrooms and champignons into small pieces.
Melt the butter in a saucepan, add chopped champignons, fry them for 3-4 minutes, add the remaining mushrooms, continue frying for 5 minutes.
Add flour, stir.
While whisking the contents of the pan, pour in the water in which the mushrooms were soaked.
Add milk in the same way.
Cook for 5 minutes, stirring to avoid lumps.
Add cream and spices. Cook over low heat, covered, for 20 minutes.

Mushroom soup prepared according to this recipe has a delicate creamy taste. If desired, it can be turned into cream soup by grinding it in a blender and then boiling for 1-2 minutes.

Recipe with potatoes

There are other options for preparing aromatic mushroom soup. For example, with potatoes. To prepare dried porcini mushroom soup with potatoes, you will need the following products:

60-70 g of porcini mushrooms;
1 small carrot;
1 onion;
3 tbsp. vegetable oil;
ground black pepper to taste;
100 g fresh champignons;
5 medium potatoes;
30 g butter;
a little salt;
If desired, you can take garlic.

First of all, you need to pay attention to the main ingredient. Wash the mushrooms and soak in cold water for a couple of hours. After the time has passed, take them out and cut into medium-sized pieces. You don’t have to throw out the water - it will be used as a base for the broth. Before starting cooking, it is advisable to strain it to avoid blades of grass, grains of sand and other “troubles” getting into the soup. Continue like this:

Pour the mushroom water into a saucepan, add porcini mushrooms into it and add water to the required volume. Bring to a boil over medium heat. Turn the heat down and cook until the mushrooms sink to the very bottom. Only then can you add other ingredients.
Cut the peeled potatoes as you like - you can cube them, you can cut them into strips.
Peel the carrots and grate coarsely.
Peel and finely chop the onion.
Wash the champignons and remove the skin. Cut into thin slices. In principle, they don’t need to be added to cooking. However, with them the dish will be more rich.
Heat vegetable oil and butter in a frying pan. Pour carrots, onions and champignons into it. By the way, vegetable oil can be used without butter. But it’s not the other way around, because the butter will burn.
Fry the mixture until the vegetables are soft. Salt and pepper them. You can add a little garlic at the end.
While the frying is being prepared, you need to pour the potatoes into a pan and cook them over low heat until half cooked. Add vegetables and stir. If necessary, add spices.
Cook for 10 minutes. Turn off and let it brew.

You can serve this culinary masterpiece with sour cream and herbs.

Mushroom soup made from chopped dried mushrooms with boiled eggs

Compound:

dried mushrooms – 0.2 kg;
onions – 100 g;
celery root – 100 g;
carrots – 0.2 kg;
boiled eggs – 3 pcs.;
fresh herbs – 100 g;
water – 2 l;
lemon - to taste;
vegetable oil - as much as needed;
salt, pepper - to taste.

Cooking method:

Using a blender or coffee grinder, turn the dried mushrooms into powder.
Peel the carrots and cut into small cubes.
Also chop the onion and celery root.
Fry celery, onion and carrots in vegetable oil until half cooked.
Fill with water and bring to a boil.
Add chopped mushrooms, salt, pepper.
Simmer the soup over low heat for 15 minutes.
Cut the lemon into thin slices.
Chop the greens with a knife.
Boil the eggs hard, peel and cut in half.

Pour the finished soup into bowls, place a slice of lemon and half an egg in each, and sprinkle generously with chopped herbs. The soup according to this recipe is prepared very quickly.

Alternative recipe

Soup from dried porcini mushrooms in a slow cooker does not take long (about an hour) and is easy to prepare. 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.

As in previous recipes, you need to add water to the mushrooms and let them brew, this time for 1 hour. Strain the resulting infusion. Chop the mushrooms.
Pour the infusion into the slow cooker. Add the peeled onion. Close, set the desired program and leave for an hour. 20 minutes before the end of the process, remove the onion and add the diced potatoes. Sprinkle with salt and pepper. Cook until the device signals the end of the program.
To make the dish richer, you can leave it on the heat.

Serve the finished dish with sour cream and chopped onion.

Dried mushroom soup with chicken and buckwheat

Compound:

chicken – 0.5 kg;
dried mushrooms – 100 g;
buckwheat – 150 g;
onions – 100 g;
carrots – 100 g;
water – 2 l;
salt, pepper - to taste.

Cooking method:

Soak the mushrooms, rinse, cut into small cubes.
Sort through and rinse the buckwheat.
Wash the chicken and place it in a saucepan.
Peel the vegetables and add to the chicken.
Fill with water and put on fire.
After boiling, remove the foam, cover the pan with a lid, and reduce the intensity of the flame.
Cook for 30-45 minutes until the chicken is cooked through.
Remove chicken and vegetables from broth. Throw away the vegetables. Cool the chicken. Separate the meat from the bones, chop finely, return to the broth.
Add prepared buckwheat and mushrooms to the broth.
When the soup returns to a boil, add salt and pepper to taste.
Boil the soup for 20 minutes, then leave covered for a quarter of an hour.

Classic mushroom soup

How to cook dried porcini mushroom soup? The traditional recipe calls for the following ingredients:

2 chicken thighs;
150 g dried white mushrooms;
1 carrot;
1 onion;
2 tbsp. butter;
3 tbsp. pasta;
black pepper and salt;
greens for dressing.

To prepare mushroom soup, you need to follow a few simple steps:

Pour boiling water over the mushrooms and leave for a couple of hours. Drain the water and rinse them with cold water. Pour boiling water over again and leave for another half hour.
Peel the onion, cut it in half. Finely chop one of the halves.
Cut carrots into slices.
Fill a pan with water, add chicken, half an onion and carrots. Cook the broth.
Remove the onion and chicken from the broth. Peel the skin from the meat, chop finely and return to the pan. For lovers of low-fat dishes, remove the skin from the thighs in advance, even before cooking.
Fry the onion in sunflower oil until golden brown.
Cut the mushrooms into small strips and put them in the broth along with the onions. Boil.
Add vermicelli. Add salt and pepper. Cook for about 20 minutes more.
Season the soup with herbs.