Mushroom stew made from dried mushrooms. Dry mushroom soup: recipe

Mushroom soup from dried mushrooms has a deeper taste compared to a dish prepared with fresh gifts from the forest. Its aroma awakens the appetite. Dried mushrooms keep for a long time beneficial features enjoyed.

When preparing the first course from dry mushrooms, various seasonings are almost never used in order to preserve their delicious natural taste. In addition, the recipe for mushroom soup made from dried mushrooms allows you not only to treat household members to an insanely appetizing dish, the preparation of which will not take a lot of time.

Classic version of mushroom soup

Any housewife has her own culinary secrets, one of which is a recipe for a soup made from dried mushrooms, but there is a classic recipe for this dish. It follows all the traditions of preparing a culinary masterpiece.

In many versions of such a soup, it is suggested to use porcini mushrooms, because they make the light soup familiar to everyone. but classic soup from dried mushrooms involves the use of boletus, boletus and chanterelles. They will give a cool broth and an opaque rich color.

Ingredients:

• 1 tbsp. mushrooms;
• 3 potatoes;
• 2.8 liters of water passed through the filter;
• 2 onion heads;
• 1 medium-sized carrot;
• third;
• a pinch of salt,
• 1 g pepper (ground);
• 30-40 g of sunflower oil.

Recipe:

Dry mushroom soup is served, garnished with herbs: a spider web of dill, onion feathers, parsley or cilantro leaves.

Those who wish can put a little sour cream or other fermented milk product. This will give the first course a deeper flavor. And lovers of thick soups can add a little noodles or separately cooked cereals.

Mushroom soup with chicken broth

Mushroom soup made from dried mushrooms is often pampered by Russian housewives of their households, using summer preparations from the gifts of the forest, useful, aromatic and tasty. Many of them admit that such a soup, cooked in broth, for example, chicken, will be richer.

Product set:

• 450 g chicken;
• 60-80 g dried honey mushrooms;
• half a glass of buckwheat;
• 4-5 potato tubers;
• medium size;
• 1 onion head;
• 1 pinch of salt (coarse);
• 1 g pepper (ground),
• 1 leaf of laurel tree;
• 30-40 g of sunflower oil;
• a bunch of fresh herbs.

Cooking method:

Garnish with chopped herbs before serving.

The first is based on porcini mushrooms

The most valuable are porcini mushrooms. Most often they are dried or frozen, and then the most aromatic dishes are prepared from them. One of these culinary masterpieces of Russian cuisine is a soup made from dried porcini mushrooms.

Product set:

• porcini mushrooms - 115 g;
• 1 onion head;
• 1 carrot;
• 30-40 g of sunflower oil;
• 5-6 peeled potatoes;
• 25 g flour;
• 2.6 liters of filtered water;
• 1 pinch of salt.

Preparation:

If possible, let the dish brew for 5-15 minutes, and then serve it to the table, putting sour cream and herbs directly on the plates.

This thick lean soup even adherents of hearty and meat cuisine... It will be especially good in fasting, because in terms of the amount of protein, mushrooms are able to replace meat.

Such a soup can surprise both households and dear guests.

Mushroom soups in Russian cuisine have deep traditions. But that doesn't mean that classic recipes must be followed unquestioningly.

They can be modified by supplementing the dish with cereals or pasta, as well as vegetables and spices. One thing is invariable - the unsurpassed taste of mushroom broth.

Mushroom soup with millet recipe - video

Dishes using dried mushrooms are very aromatic. Despite the fact that they are in a dried state, they retain all the useful components and taste. There is one more advantage of the dry product - convenience and long shelf life. Soups made from dried mushrooms are especially tasty, which are very simple to prepare, but it is important to take into account some peculiarities.

Dried mushroom soup - cooking basics

In addition to the process of cooking the first course, it is necessary to properly prepare the mushrooms and take into account small tricks. The taste of the first course will directly depend on this.

• Leave the dried mushrooms intact or grind in a blender, then add to the soup as a powder.
• Store the product only in paper or paper bags and always in a dry place. You can also use cardboard boxes. Otherwise, the mushrooms will become saturated with moisture, which will lead to the formation of mold.
• Many types of plants are suitable for preparing the first course, but housewives give their preference to porcini mushrooms. The first dishes with their use are the most aromatic.
• In addition to the dried product, fresh and even pickled mushrooms can be added to the soup.
• Usually the finished dish is seasoned with sour cream and fresh herbs. But this is according to your wishes.
• When making soup, it's important not to overdo it with spices. They can easily overpower the mushroom taste of the dish. Therefore, only use pepper and bay leaves as a whole.

Dried mushroom soup - food preparation

Mushrooms must be prepared in advance; in general, they are not added to the soup.

• Soak the product in cool water for a couple of hours. If there is absolutely no time to wait, then pour boiling water over them and leave to swell for half an hour.

• Usually the liquid in which the mushrooms lay is also used for the broth. Therefore, fill them with clean water. But still strain it through a sieve before boiling.

• Boil the mushrooms in the water where they have been soaked, only if you are sure that the plant is clean. Otherwise, rinse well under running water before adding them to the soup.
• Cut the swollen mushrooms into cubes or strips, then dip in the broth.

How to make dried mushroom puree soup

Soups with the consistency of soft puree are becoming more and more popular. Cooking them is not as difficult as it might seem at first glance.

Ingredients:

• dried mushrooms to taste;
• potatoes - 1 pc.;
• onions - 1 pc.;
• ready-made broth - 1 tbsp.;
• cream - 1 tbsp.;
• vegetable oil;
• salt and spices to taste.

Advice. You can use any broth. If it is based on chicken, then the soup will turn out to be creamy and more tender. And if you cooked it from vegetables, then you will get a refreshing and summer dish.

Preparation:

• Prepare the mushrooms. Soak them, rinse. Since the soup will be chopped at the end, it is not necessary to cut them.

• Pour the broth into a saucepan, bring to a boil and add the mushrooms.

• Peel the potatoes, cut into cubes. Rinse off starch.

• Add it to the mushrooms, make it medium heat and cook the potatoes until tender. If the vegetable has become soft, then it is boiled.

• In the meantime, peel the onion, chop it.

• Heat vegetable oil in a pan and fry the onion in it until golden brown, but transparent.

• When the potatoes are boiled, pour out some broth, you will need it later.
• Add fried onions to the mushrooms, stir with a spoon. Remove the pan from heat.

• Heat the cream and pour it into a bowl.

• At this point, add salt and the rest of the spices as desired. But don't use too many of them. Stir everything with a spoon.

• Use a blender to puree the contents of the pot. If you do not have a manual apparatus, then use a combine in order to kill the mass.

• Try to achieve a smooth consistency in the soup. If lumps remain and bumps form, then add the broth and beat the mixture again. You can also use it to adjust the thickness of the soup.

• Serve the mushroom soup with herbs and croutons.

• To give the soup a delicate and mild flavor, at the end of cooking, add the grated processed cheese ok and leave on the stove to simmer for another 5 minutes.
• Before adding to mushroom soup pasta, roast them in a pan. Set the dishes on low heat, add the pasta and keep on the fire until a dark yellow color forms on them. This procedure will keep them warm and give the soup an original taste.
• Mushrooms of medium maturity have the richest taste and strong aroma. Therefore, choose such plants for drying. They will make the first course a little bit tart and with a bright mushroom flavor.

To prepare a soup from dried mushrooms, it is necessary not only to properly prepare the products, but also to take into account the recipe technology. Only then will the mushrooms reveal their aroma, and the dish will turn out to be very tasty. Bon Appetit!

For another way to cook the first course of dried mushrooms, see the video:

Dried mushrooms can be used to prepare a wide variety of dishes, but the simplest and fastest of them are soups. Despite their simplicity, dry mushroom soups have many advantages, they are low in calories, lean, nutritious and incredibly flavorful. In addition, these soups can be a great addition to baby food.

Drying reduces the size and weight of the mushrooms, but gives the mushrooms a specific taste and sophisticated aroma. The most aromatic and rich soups are obtained from dry white mushrooms, but no less tasty dishes come out using dry boletus, boletus, chanterelle and other tubular mushrooms. Before cooking the soup, the mushrooms must be soaked - in boiling water for half an hour or in cold water for an hour or two - and then rinsed thoroughly. Strain the remaining water through cheesecloth - you can also add it to the soup for a rich taste. The soaked and washed mushrooms should then be cut into small pieces and added to the soup. Picky cooks usually suggest draining the first broth, but if you are confident in the quality of the mushrooms, this is completely unnecessary.

It should be remembered that a characteristic feature of mushrooms is a rich, rich taste, therefore it is best to supplement them with products that are neutral in taste. The classic companions of mushrooms in mushroom soup are vegetables - onions, carrots, potatoes, celery - and herbs - dill, parsley, green onions. In addition, dry mushroom soups can be prepared with the addition of pasta, dumplings and various cereals, such as rice, buckwheat or pearl barley, and dried mushrooms can be supplemented with fresh or pickled ones. To prevent pasta, in particular, noodles or noodles, from boiling soft during cooking and making the soup cloudy, they can be lightly calcined in a dry frying pan until they acquire a light brown hue. A fragrant mushroom soup does not require a lot of spices, as they can overpower the main taste. In this case, a minimum of pepper and bay leaves is enough. We bring to your attention simple recipes soups from dried mushrooms, which will not be difficult to prepare.

Ingredients:
4 potatoes,
200 g dried mushrooms,
1 large onion
1 carrot,
2 cloves of garlic
5 black peppercorns,
3 buds of dried cloves,
vegetable oil,
salt to taste.

Preparation:
Soak dried mushrooms in boiling water half an hour before making the soup. In a medium saucepan, bring 2 liters of salted water to a boil. While the water is boiling, fry in vegetable oil chopped onion for 3-4 minutes. Then add grated carrots and chopped garlic, cook for about 5 minutes more. Salt lightly.
Add diced potatoes, diced mushrooms, spices and strained water left over from soaking the mushrooms to boiling water. Cook for about 25 minutes. After that, add frying to the soup and cook for another 15 minutes. Salt if necessary. Turn off the heat and let the soup steep under the lid for 1-2 hours.

Ingredients:
200 g dried porcini mushrooms,
200 g noodles
2 onions
1 large carrot
2 potatoes (optional)
3 bay leaves,
3 allspice peas,
vegetable oil,
dill and parsley,
salt to taste.

Preparation:
Pre-soak the whites in boiling water for 30 minutes or in cold water for several hours. After that, drain the water, rinse the mushrooms, cut them and strain the remaining liquid through cheesecloth.
Fry chopped onions and carrots in vegetable oil for about 7-10 minutes. Salt lightly. In a medium saucepan, bring 3 liters of water to a boil. Season with salt and add diced potatoes, if used. If you want a lighter meal, you don't need to use potatoes. Add the mushrooms along with the liquid left after soaking. Cook for about 20 minutes, then add onions, carrots, bay leaves and allspice. Cook for another 15 minutes. Add noodles and turn off heat after 5 minutes. Sprinkle the chopped herbs over the soup and serve. Serve immediately as the noodles can swell and soften after reheating.

Dried chanterelle soup with rice

Ingredients:
1 cup dried chanterelles
2 potatoes,
1 onion
1 carrot,
1/2 cup rice
vegetable oil,
dill greens

Preparation:
Soak the mushrooms in boiling water for 20-30 minutes. In a saucepan, bring 3 liters of salted water to a boil. Meanwhile, fry the chopped onions and carrots in a little vegetable oil until golden brown. Add sliced ​​potatoes and mushrooms to boiling water along with the strained liquid left over from soaking. Cook for about 15 minutes. Add toasted vegetables and washed rice, stir and cook for 15 minutes. Season with salt and ground black pepper. Remove soup from heat, add finely chopped dill, cover and steep for at least 10 minutes.

Dry mushroom soup with pearl barley and celery

Ingredients:
1 glass of pearl barley
150 g dried forest mushrooms,
1 onion
2 carrots,
2 stalks of celery,
3 cloves of garlic
3 bay leaves,
vegetable oil,
4 green onion feathers,
salt and ground black pepper to taste.

Preparation:
Soak the mushrooms in boiling water for half an hour. In a saucepan, bring 3.5 liters of salted water to a boil. Fry the onion in vegetable oil until golden brown, then add the grated carrots and fry for about 5-7 minutes.
Add pearl barley to boiling water, cook for about 20 minutes. Add the washed and chopped mushrooms along with the strained liquid left over from soaking and the bay leaf. Cook for another 20 minutes. Add finely chopped celery, toasted vegetables and bay leaves. Cook for about 15 minutes, or until the barley is cooked through. Squeeze the garlic into the soup using a press and stir. Sprinkle chopped green onions over the soup before serving.

Mushroom hodgepodge

Ingredients:
100 g dried mushrooms
400 g fresh mushrooms (for example, champignons or oyster mushrooms),
350 g pickled mushrooms,
2 teaspoons of salt
2 onions
50 g olives
6 tablespoons of vegetable oil
2 tablespoons tomato paste
lemon slices
dill greens.

Preparation:
Soak dried mushrooms in boiling water, then drain and strain. Chop the mushrooms. Pour the liquid into a saucepan and dilute with water to make about 3 liters of liquid. Add dried mushrooms, salt and bring to a boil. Fresh mushrooms chop and fry in 2 tablespoons of vegetable oil for 10 minutes.
Chop the pickled mushrooms. Fry the onion, chopped in half rings, in 4 tablespoons of vegetable oil until golden brown for about 10 minutes. Add tomato paste, mix well and cook for about 2 minutes.
When the water in the saucepan boils, add the fried mushrooms and pickled mushrooms. Bring to a boil and cook for another 5 minutes. Add the onion mixture and the olives, chopped into rings. Bring to a boil and remove from heat. Cover and let stand for about 10 minutes. Sprinkle chopped dill over the soup and serve with lemon slices.

Korean style dried tree mushroom soup with carrots

Ingredients:
150 g dried tree mushrooms or shiitake,
200 g fresh cabbage,
200 g of Korean carrots,
2 potatoes,
1 large onion
6 sprigs of dill,
2 bay leaves
salt to taste.

Preparation:
Soak the mushrooms in boiling water for 20-30 minutes, then rinse and chop. Bring 3 liters of water to a boil to a boil. Season the diced potatoes, mushrooms and bay leaves with salt and water. Cook for 10 minutes, then add chopped cabbage and onion, chopped into half rings. Cook for 15 minutes. Add Korean-style carrots and cook for about 15 minutes. Season with salt, if necessary, and serve the soup, sprinkling with chopped dill.

Dry mushroom soups are incredibly aromatic and tasty dish that can warm body and soul on a cold day. Dried mushroom soups offer tons of recipe options for vegetarians, fasting people, and those who are eating healthy or losing weight. If you want your kitchen to be filled with the unique smell of forest mushrooms as soon as possible, we suggest you do not hesitate and go to the kitchen right now!

Autumn gives us an impressive abundance of mushrooms - cepes, honey agarics, chanterelles, boletus boletus, boletus boletus, mushrooms, boletus, morels and many others. You can dry them all, so that you can then cook a soup of dried mushrooms, which can rightfully be considered one of the most delicious and aromatic first courses. It is simply impossible to resist this alluring appetizing smell, you must agree! Dried mushroom soup will be appreciated by people who follow their figure or follow a healthy diet, because this dish turns out to be dietary and very useful.

Mushrooms are a unique product rich in protein, which is equal in nutritional value to meat. In addition, the gifts of the forest contain amino acids important for the human body, vitamins A, B, D, E, PP, as well as trace elements such as zinc, potassium, manganese, phosphorus and sulfur. It is especially important to note that dried mushrooms retain all the beneficial properties of fresh mushrooms, while remaining no less tasty, and in most cases even more aromatic. Dried mushroom soup is believed to be especially tasty and aromatic compared to fresh mushroom soup. We invite you to see this for yourself!

Dried mushroom soup can be prepared in water or broth (meat, vegetable or fish). Mushrooms go well with vegetables, cereals, pasta and meat, so from various combinations of these ingredients you will get countless different first courses for every taste. A special advantage of mushroom soups is that they allow you to get a rich tasty dish without the use of meat and oil, so such soups are perfect for lean and vegetarian menus. Dried mushroom soup can also be mixed with cream or processed cheese, which gives the dish additional tenderness and a pleasant creamy taste. As for spices, they should be used in small quantities so as not to kill the delicate mushroom aroma. Leave the flavorful seasonings for other dishes - regular black pepper will do just fine.

If you buy dried mushrooms from the store, be sure to check them out. The color of the mushrooms should be slightly darker than their natural color when fresh, and there should be no mold under the cap. High-quality dried mushrooms will not break, and there will be no dust in the package. If the mushrooms are difficult to bend and crumble easily, then they are overdried.

Before preparing the soup, dried mushrooms need preliminary processing - they should be sorted out and soaked in warm water for 1-3 hours so that the mushrooms soften and regain their shape. If you are limited in time, the soaking procedure can be shortened to half an hour by pouring boiling water over the mushrooms. By the way, if the mushrooms were dried naturally, they do not need a long soaking, while mushrooms that were dried in the oven or oven under the influence of high temperatures will be tougher, and therefore will soften longer. Do not use metal utensils for soaking, as they can oxidize. The water left over after soaking the mushrooms can be used to make soup, if you strain it - this will make the soup even more aromatic. Dried mushrooms are boiled, on average, from 20 to 30 minutes, but at this time there is such a delicious aroma in the kitchen that this half hour seems like an eternity!

There is another option for pretreating mushrooms - you can not soak them, but grind them into powder using a blender and a coffee grinder, and then add them to the soup. This will also add flavor to the dish. After the end of cooking, it is advisable to let the soup brew under the lid for about 30 minutes so that it becomes richer in taste. Then sprinkle with fresh herbs, season with sour cream if desired - and a delicious soup with a breathtaking smell is ready to eat!

As you can see, everything is extremely simple, and you can cook dried mushroom soup even without special culinary skills. Well, let's get to practice!

Dried mushroom soup with chicken and buckwheat

Ingredients:
500 g chicken
100 g dried mushrooms
2 onions
2 carrots,
150 g buckwheat,
5 allspice peas,
2-3 bay leaves,
3-4 sprigs of parsley,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Soak the mushrooms for 10-15 minutes in warm water, then cut into small cubes. Put the chicken in a saucepan and pour 2 liters of water. Add onion and carrots, cut in half. Bring to a boil, remove foam, add allspice and bay leaf. Simmer over low heat, covering the pot with a lid, for 25-30 minutes, until the chicken is cooked through. Finely chop the remaining onions and carrots and fry in vegetable oil for 8-10 minutes. If you want a diet version of the soup, don't fry the vegetables. Remove the chicken, vegetables and spices from the broth. Discard vegetables and spices, cut the chicken, separating the meat from the bones. Put the meat in the broth, add mushrooms, buckwheat and onions with carrots. Bring to a boil, season with salt and pepper to taste. Cook the soup for another 20 minutes. Let the soup brew for 20-30 minutes, covered. Sprinkle with parsley and serve.

Dried porcini mushroom soup with homemade noodles

Ingredients:
50 g dried porcini mushrooms,
50 g homemade noodles
2 medium potatoes
1 large onion
1 tablespoon vegetable oil
2 bay leaves
2 teaspoons dried dill
1/2 teaspoon ground black pepper
salt to taste.

Preparation:
Pour the mushrooms with a glass of warm water and leave to swell. Heat vegetable oil in a skillet and fry the chopped onion until golden brown. Boil 1.5 liters of water, add the chopped mushrooms along with the liquid left over from soaking. Cook for 10 minutes. Then add the diced potatoes, fried onions, noodles and dried dill. Season with salt and pepper. Cook for about 10 more minutes. Cover the saucepan with a lid and let the soup steep for half an hour.

Dried mushroom soup with barley

Ingredients:
2 potatoes,
1 onion
1 carrot,
2 handfuls of dried mushrooms
4-6 tablespoons of pearl barley (depending on the desired thickness of the soup),

salt to taste.

Preparation:
Sort the pearl barley, rinse and soak for 1 hour, so that in the future it will cook faster. Also soak the mushrooms for 1 hour. Boil 1.5 liters of water in a saucepan, add chopped mushrooms and pearl barley. Cover and simmer over medium heat for about 30 minutes. Then add diced potatoes and onions with carrots, pre-fried in vegetable oil. Next, the soup must be cooked until the pearl barley reaches the desired degree of softness.

Ingredients:
100 g dried mushrooms
4-5 potatoes,
1 carrot,
200 ml of 20% cream,
salt and spices to taste,
parsley,
croutons or croutons for serving.

Preparation:
Boil the pre-soaked mushrooms in 2.5 liters of water for half an hour after boiling. Add chopped potatoes and carrots and cook until vegetables are tender. Puree the soup with a blender until smooth. Pour in the cream, salt and season to taste. Return the pot of soup to the stove. Bring to a boil and simmer for about 5 minutes. Let the soup brew under the lid for 10-15 minutes, after which it can be served, garnished with parsley and sprinkled with croutons or croutons.

Dried boletus soup with rice

Ingredients:
100 g dried mushrooms
50 g rice
3-4 potatoes,
1 onion
1-2 carrots,
vegetable oil,
salt to taste
parsley.

Preparation:
Soak the dried mushrooms in water, then strain the liquid through cheesecloth and pour into a saucepan. Add water to make 3 liters. Add finely chopped mushrooms, lightly salt, bring to a boil and cook for 10 minutes. Add rice and cook for another 10 minutes. Add diced potatoes and cook for another 10 minutes, then add chopped onions and carrots, fried in vegetable oil until soft, and grated on a coarse grater. Salt the soup to taste, add chopped parsley and let it brew under the lid for 15-20 minutes before serving.

Ingredients:
4 potatoes,
1 onion
1 carrot,
50 g dried chanterelles,
1-2 tablespoons of vegetable oil
1/2 bunch of dill
salt and ground black pepper to taste.

Preparation:
Pour chanterelles with water and leave for about half an hour, then boil in 2.5 liters of water for 20-30 minutes. In a multicooker bowl, fry the onions and carrots in vegetable oil in the "Fry" mode. Add chopped mushrooms and potatoes. Pour in the water in which the mushrooms were boiled. Add salt and pepper to taste. Cook for 1 hour in Soup mode. Sprinkle the finished dish with chopped dill and serve.

Dried shiitake mushroom soup with carrots and melted cheese

Ingredients:
3 potatoes,
1 medium carrot
150 g dried shiitake mushrooms,
2 cloves of garlic
50 g butter
1-2 tablespoons of soft processed cheese
2-3 bay leaves,
2-3 peas of allspice.

Preparation:
Soak the shiitake mushrooms in water for 8-12 hours, after which the mushrooms must be rinsed. Melt the butter in a frying pan and fry the grated carrots on a coarse grater until soft. Add finely chopped garlic at the end. Put the chopped mushrooms in a saucepan, pour in 1.5 liters of water and bring to a boil. Add bay leaves, allspice and cook for 10 minutes. Add the diced potatoes and cook for 15 minutes. When the potatoes are tender, add fried carrots and processed cheese. Stir and bring to a boil. Boil the soup for a couple of minutes, after which it is advisable to let it brew for 3-4 hours under a lid in a warm place so that the shiitake aroma is better revealed.

Perhaps, it is difficult to find a person who would not appreciate the soup made from dried mushrooms, because it is so tasty, appetizing and aromatic - well, just delicious! Cook with us and make your loved ones happy!