Dry mushroom soup cooking. How to cook dried mushroom soup: ingredients, recipes, cooking tips

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 other 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 pasta to mushroom soup, 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:

The fungal disease was inherited by me. My mother was an inveterate mycelium, I would say manic. She not only loved to pick mushrooms, but also knew a lot about their processing. Each mushroom had its own purpose. Baby porcini mushrooms and russula - egg capsules were pickled separately for special occasions, green leaves were sent to pickle. And a lot of dried mushrooms were harvested - separately for mushroom caviar, separately for soups and pies. Only now I understand what a hell of a job it took to cook all these delicacies.

I also like to go mushroom picking. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dry mushrooms on a frosty day.
I cook dry mushroom soup, as my mother taught.
Nothing but potatoes, onions, carrots and cereals. From spices - black peppercorns and dill seeds. Forest mushrooms have their own unique taste and do not need to spoil it with unnecessary seasonings and additives.
Lots of ghee. The butter not only gives the mushroom soup a mild creamy flavor, but also replenishes it with missing fats.
The groats are cooked together with mushrooms. So the cereal will add viscosity and satiety to the broth.
I like to add wheat grits, but children like barley and rice. Any of them will do.
I use different spices and seasonings in other dried mushroom dishes, but in dried mushroom soup I love the pure mushroom flavor.
So from dry mushrooms and simple products you can make a truly magical mushroom soup, the smell of which cannot be confused with anything.

Time: 1 hour soak, cook 1.5 hours
Difficulty: medium
Ingredients: 8 servings

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

How to Make Dry Mushroom Soup

  • Break dry mushrooms into small pieces in a saucepan and pour 1.5 liters of cold water. Leave to soak for 1-2 hours.
  • If the mushrooms are purchased, drain the water from the pan and fill it with clean water. If your own, you can not change the water and cook right in it.
  • Put a saucepan with mushrooms over high heat. After boiling, remove the heat and cook over low heat with the lid closed for about an hour.
  • While the mushrooms are boiling, peel the potatoes, carrots and onions.
  • Cut the potatoes into cubes.
  • Chop the onion finely and chop the carrots into half rings.
  • Heat the butter in a skillet and fry the onions.
  • Leave the fried onions in the pan.
  • After an hour, put the potatoes in the mushroom broth and add the wheat grits.
  • Add dill seeds and black peppercorns.
  • Continue to cook over low heat, cover with a lid.
  • 15 minutes after the potatoes and cereals, send the carrots to the pan.
  • After another 15 minutes, check the readiness of the cereals and potatoes. If they are cooked, put the fried onions in the soup along with the butter.
  • Salt immediately after the onion, add the bay leaf and leave the mushroom soup over low heat to sweat for another 5 minutes
  • After 5 minutes, the mushroom soup is ready.
  • Pour the mushroom soup into bowls, seasoning it with sour cream and dill.

If I prepare a soup with dried mushrooms with pearl barley, I soak it 3-4 hours before the soup starts. I add barley to the mushroom broth 30 minutes after the start of cooking, it cooks longer than the rest of the cereals.
My mushroom soup is good for a vegetarian diet, as the grains and the large amount of oil make it quite filling.

How I Prepare Dry Mushroom Soup:


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



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



  • I cut the potatoes into cubes.



  • Finely chop the onion, and the carrots into half rings.



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



  • An hour later, put the potatoes in the mushroom broth.



  • and pour in the wheat grits.



  • I add dill seeds and black peppercorns. If no seeds are available, you can simply use fresh dill stalks. Dill gives the mushroom soup a breathtaking aroma. I continue to cook over low heat, covering with a lid.



  • 15 minutes after the potatoes and cereals, I send the carrots to the pan.



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



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

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

With dried mushrooms tasty soup can be cooked all year round, without reference to the season. Drying is one of the most profitable and convenient ways of storing fragrant forest mushrooms: they take up little space, are stored for a long time, and after soaking, they are almost like fresh ones. To make a huge pot of mushroom soup, you only need a handful of dried mushrooms. There are many recipes for dried mushroom soup, but you don't need special skills to master them all. The main nuance when working with dry mushrooms is soaking them, and then the dish is prepared according to the usual scheme. I have prepared a small selection for you mushroom soups, accompanied them with a photo and detailed instructions for cooking. Cook deliciously all year round!

How to cook a delicious dried mushroom soup: general rules


1. Before cooking the broth, dry mushrooms are soaked in clean cold water for 2 hours. During this time, they will swell and become soft. Soaking will also help get rid of small debris. If the mushrooms have a bitter taste, it is better to soak them in milk, this will remove the bitterness.

2. After soaking, the mushrooms are thoroughly washed in running water and discarded in a colander.

3. The liquid obtained after soaking is filtered through cheesecloth folded in several layers. If you are sure of the quality and taste of the "forest meat", you can cook the soup straight from this infusion. If bitter fragments can be caught in the mushroom platter, it is better to drain the first water, and cook the broth from a new portion.

4. After soaking, the mushrooms will significantly increase in volume, so it is advisable to cut them into smaller pieces before boiling.

5. For a 3-4 liter pot of mushroom soup, 1-2 handfuls of dried mushrooms will suffice as they have a very strong, concentrated flavor.

6. If it is not possible to wait until the mushrooms are soaked and swollen, place them in a saucepan, fill them with water and place them on the included stove. After boiling, cook for 10-15 minutes. After that, liquid and cook the soup further according to the recipe.

7. Fresh, less aromatic mushrooms and oyster mushrooms can be added to dried mushrooms.

8. It is recommended to fry the soaked dry mushrooms before adding to the soup. It tastes best if you use butter. Also, mushrooms can be browned for vegetable oil, and at the end of cooking add a piece of butter.

9. Dried boletus mushrooms (white) are best suited for puree soups; delicious mushroom cabbage soup is obtained from honey mushrooms, mushrooms; for cooking simple soup almost any edible mushroom will do.

10. You can cook soup based on dried mushroom mixture in water or broth (meat, chicken, vegetable). In the first case, the aroma of mushrooms will be more concentrated, and in the second, the dish will turn out to be more satisfying.

Hearty dried mushroom soup with noodles and vegetables


Required ingredients for a 4 liter saucepan:

How to cook soup with dried mushrooms and noodles (step by step recipe with photo):

Rinse the debris off the mushrooms with a powerful jet of water, then place in a deep bowl and fill with drinking water. Soak at room temperature for 1-1.5 hours.

In the meantime, you can prepare a fry for the soup. Cut the onion into small cubes, sauté until transparent.

Coarsely grate the carrots, pour over the onions. Stir. Fry until soft.

Remove the swollen mushrooms, rinse them thoroughly. Strain the infusion through thick cheesecloth, and cut large pieces of mushrooms into smaller pieces. Send the mushroom slices to the skillet with the onions and carrots, stir. Fry until golden brown for 5-6 minutes, stirring occasionally.

Pour the filtered infusion into a saucepan, add water to the required volume. Put on medium heat, after boiling, put mushrooms and vegetables.

While the soup is boiling, peel and slice the potatoes. Put it in a saucepan. Cook over low heat, with a constant boil, until all ingredients are soft.

Put the vermicelli in the soup, salt and pepper. Cook until the noodles are ready for 3-5 minutes (the exact cooking time should be indicated by the manufacturer on the packaging with pasta).

Let the finished soup steep under the lid for 10-15 minutes. Serve hot. You can add a handful of chopped fresh herbs to each plate.

Fragrant soup made from dry honey mushrooms or other mushrooms in a slow cooker


The list of necessary products (for a multicooker bowl with a capacity of 2-3 liters):

Cooking method in stages:

1. Soak the mushrooms in cold purified water for 1-2 hours. Then drain the water, rinse the mushrooms and chop if necessary. I had little honey mushrooms, so I left them whole.

2. Put flour into a dry multicooker bowl. Fry it on the "Fry" mode until golden brown. Roasting will remove the flour flavor in the soup. Pour flour into a bowl, wipe down the multicooker bowl.

Note:

Flour burns quickly, so you need to monitor it and stir it continuously.

3. Cut the vegetables: chop the onion into cubes, carrots into thick strips or halves, potatoes into cubes.

4. Put the oil in a multicooker. Mushroom soup is tastier with butter, but it burns quickly. Therefore, use ghee or add to a regular butter spoon of vegetable. When the butter is melted and heated, fry the carrots and onions.

5. Send flour to the vegetables fried until golden brown, mix. Put prepared mushrooms and potatoes there.

6. Pour hot drinking water over the ingredients, close the multicooker. Cook on the "Soup" or "Stew" mode for 1-1.5 hours (depending on the power of the multicooker). 15-20 minutes before the end of cooking, open the lid, salt and season the soup with spices (do not forget to remove the bay leaf from the finished dish, it adds bitterness).

7. Mushroom soup in a slow cooker can also be prepared with the addition of pasta or cereals. They are added 5-15 minutes before cooking. In this case, the addition of flour is not required.

Cooking dried mushroom soup with chicken (based on chicken broth)


What you need for cooking:

Step by step recipe:

1. Put the dried mushrooms in a bowl and soak them in cold water or milk. After 1.5-2 hours, drain the liquid and rinse the mushrooms well. Cut large pieces into smaller pieces if desired.

2. Simultaneously cook chicken broth, vegetables and spices. It is better to use homemade chicken, which was grown on grain-fed - it is more aromatic, tasty and natural. Wash the chicken, place in a large saucepan.

3. Peel the onion and roots, send to the chicken. Also place the peas and laurel leaves in a saucepan. Cover with water and place over medium heat. After boiling, reduce the heating power, remove the foam. The broth should boil constantly, but slightly. During the cooking process, the foam will form again, do not forget to remove it with a slotted spoon so that the broth turns out to be transparent and beautiful.

4. Prepare leftover vegetables for now. If the potatoes are young, they can be put in the soup unpeeled, after having washed the tubers with a brush. The coarse rind must of course be peeled. Cut the potatoes into wedges.


5. Chop the carrots into thin slices and then cut them in half. Chop the champignons into slices.

6. Fry the carrots in hot oil, then add the dried and fresh mushrooms... Cook over medium heat for 4-5 minutes.

7. Filter the finished broth. Separate the chicken from the bones, remove the skin, and chop the meat. The rest (roots, spices and onions) are not suitable for further cooking.

8. Return the stock to the stove with the potatoes, mushrooms and carrots in it. Cook for 30-40 minutes at a low boil, until the products are soft. Then put the chicken in the mushroom soup, season with salt and continue to cook for another 10 minutes.

9. Let the prepared soup steep under the lid for about half an hour.

Dried mushroom soup with rice and potatoes


List of ingredients for 3-4 liters of ready-made dish:

Soup recipe with step by step photos:

The first task is to soak the mushrooms. This must be done 1.5-2 hours before the start of cooking. Put the mushroom mixture in a bowl, add 1.5-2 liters of clean water to them. Leave to swell.

Remove the soaked mushrooms, rinse several times. Strain the liquid remaining after soaking through several layers of cheesecloth, pour into a saucepan. Add water to the required volume of the soup, keeping in mind that other ingredients will be added to the soup.

Cut the vegetables quite coarsely. Potatoes - in pieces of any shape.

Carrots - in quarters, and onions - in quarters. After boiling the mushroom broth, pour the potatoes into it.

Spare the onion and carrot slices in well-heated oil. As soon as the broth boils after adding the potatoes, pour the sautéed vegetables into the saucepan.

Brown the mushrooms with the remaining fat. Put them in the soup immediately. Cook for 25-30 minutes, until all components are almost completely cooked.

Rinse the rice until clear water, put to boil. Cook the soup for another 7-10 minutes.

Serve hot mushroom soup.

How to cook:

1. Pour the pieces of mushrooms with hot water (1.5 l), wait for swelling for 15-20 minutes. Remove the mushrooms, rinse them, chop them into smaller pieces and fry until golden brown (just don't dry them!). Remove from the pan. Do not pour out the infusion, but filter it.

2. Finely chop the onion, grate the carrots. Sauté, stirring occasionally, until vegetables are translucent and tender.

3. Add the cream to the skillet. Heat the mixture over low heat, not letting it boil, for 5-6 minutes.

4. If using processed cheese, grate it on a coarse grater. Cream cheese does not need preliminary preparation.

Processed cheese is easier to rub if you freeze it in the freezer beforehand.

5. Using an immersion blender, beat the vegetables and cream, gradually adding to them the liquid from the infusion of the mushrooms, until you get the desired thickness. Dried mushrooms can be killed along with vegetables, but a perfectly smooth consistency will not work, small grains will come across. Therefore, you can simply put fried mushrooms in the soup.

6. Return the dish to the stove, add cheese, spices, including chopped garlic, salt. Cook over low heat until the cheese dissolves.

7. Serve immediately, sprinkle each serving with crispy croutons.

Enjoy!

Dry mushroom soup is not at all like simple mushroom soup. Dried mushrooms are such a secret ingredient by which you can calculate professional cook or an avid mushroom picker. It is the dried mushrooms that give the soup a richer, special aroma of forest mushrooms, which cannot be confused with anything, an aroma that creates a unique atmosphere of home comfort and conducive to heartfelt conversations.

It's good for the whole family to get together over a plate of such mushroom soup, remember the summer and listen to fascinating stories of real mushroom pickers about how they picked these mushrooms, where they went for them, what tricks they resorted to, and, of course, how they once gathered the largest harvest.

It is for the sake of this atmosphere, for the sake of memories of the "quiet hunt" - as the mushroom pickers themselves call their trips to the forest, for the sake of these conversations, from which even in winter the warmth of the summer sun blows - and a soup of dried mushrooms is started. We will tell you some of the best recipes for dried mushroom soup so that you always have the opportunity to return to summer.

Cooking principles and features

Before you learn how to make dry mushroom soup, let's talk about the principles and features. There are many recipes for mushroom soup - from champignons, from forest mushrooms, there is also a wonderful, already classic, chanterelle cream soup. Fresh mushrooms are mainly used to make these soups - whole, ground or chopped, raw or pre-fried.

Sometimes pickled mushrooms are also used in the soup. But dry mushrooms are usually added a little, but they play the main role. Dried mushrooms in mushroom soup is like the headliner of the festival, which appears on stage literally twice, but all the guests will come precisely because of him. Dry mushrooms do not give such a mass, but they give the soup a rich taste and aroma, for which this soup is cooked.

Before preparing the mushroom soup, first soak the drying, pouring boiling water over, giving the mushrooms the opportunity to "bloom". After that, they are usually either cut into pieces or added to the soup whole. But do not expect them to grow a lot, the main thing is that the mushrooms become soft and give the broth their taste and smell.

Very often, dried mushrooms are ground in a mortar, blender or coffee grinder and added to the soup as a fragrant seasoning. Shredded dried mushroom seasoning can also be used in any other mushroom-based dishes to give them the opportunity to express themselves more vividly.

In summer and autumn, mushroom pickers go out on their favorite "quiet hunt", collecting mushrooms in baskets. Some of the collected mushrooms are cooked, but most of them are harvested for the winter. Mushrooms are canned, salted, pickled, frozen and dried. Dried mushrooms keep everything beneficial features, they take up little space and are unpretentious in all respects.

And the most important thing is that it is dried mushrooms that retain their aroma in a way that neither boiled, nor fried, nor pickled, or any others retain it. Therefore, even if you have enough fresh forest mushrooms, and you are going to cook soup from them, add at least a little crushed drying, you will not regret it.

You can dry any forest mushrooms, but, of course, noble mushrooms are best suited for drying. And the best of the best - the drying kings - are the whites. Porcini- the most coveted prey for a mushroom picker, the most honorable trophy. And it is the dried porcini mushrooms that give the most intense and unique mushroom aroma.

Preliminary preparation of products

Before cooking the soup, you need to "soak" the drying a little. Dry mushrooms are poured with cold water and left to soak for about an hour and a half. If you have no time to wait, you can pour boiling water over the drying - then the mushrooms will be ready for use in 20-30 minutes. When the drying is soft, the mushrooms can be cut into pieces and sent to the soup. You do not need to pour out the water from the mushrooms. It can be filtered through a sieve or cheesecloth and also added to the broth. Now everything is for sure! Next, we prepared best recipes mushroom soup made from dried mushrooms.

This is the simplest recipe for dried mushroom mushroom soup. It is prepared simply and quickly, from those products that are always at hand at any housewife - practically "porridge from an ax." A hot mushroom soup made from dry and fragrant forest mushrooms will warm the body and soul even in the most severe winter, awakening in it fond memories of summer.

Ingredients

  • dried mushrooms - 50 g;
  • potatoes - 4 pcs.;
  • carrots - 1 pc.;
  • onion - 1 pc .;
  • wheat flour - 2 tablespoons. spoons;
  • butter;
  • vegetable oil;
  • salt;
  • pepper (peas);
  • Bay leaf;
  • sour cream;
  • greenery;
  • water - 1.5 liters.

Cooking method

Before cooking dry mushroom soup, you must first rinse the mushrooms and pour boiling water over for 20-30 minutes. Or soak them in cold water in advance - about an hour and a half. While our dried mushrooms are soaking, we set the water for the soup to boil and prepare the frying. We use both vegetable and butter for frying. Frying vegetables in vegetable oil is more useful, but the creamy taste goes very well with mushrooms. Therefore, we will fry them in vegetable oil, and then, at the very end, add a little butter, to give the desired taste and aroma.

Finely chop the onion, grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan, pour the onion into the pan, fry it lightly, add the carrots. When the carrots are softer, add a little flour. Flour is not a required ingredient, but when leafing through many of the best mushroom soup recipes for their dried mushrooms, we have seen it quite often, it adds thickness and makes mushroom soup more satisfying. Mix vegetables with flour and now add quite a bit of butter and fry everything together for just a couple of minutes. After that, remove from heat and cover with a lid.

By this time, the water in the pan had already boiled, and the mushrooms became softer. We cut the mushrooms and send them to the pan. We filter the water in which they soaked it through cheesecloth or a sieve and also pour it into our future soup. Cook for about 20 minutes. While the mushrooms are boiling, clean the potatoes and cut into cubes. 20 minutes after the mushrooms have boiled, add potatoes to them. After the potatoes boil, remove the foam, turn the fire down. After 10 minutes, add frying, salt, pepper and bay leaf there. Cook our mushroom soup until the potatoes are cooked.

Dried mushroom soup can be eaten immediately, as soon as it is cooked, but it is no less tasty on the second day, when it is infused a little.
Mushroom soup is served with sour cream. You can also chop up the herbs and sprinkle them on the serving plate, but this depends on the personal preference of your guests.

How to make Mushroom Kingdom soup? Now we will tell you how to cook mushroom soup from all types of mushrooms at once. If you are a real mushroom picker or you just really love mushrooms - fried, dry or pickled, and cannot decide which way of making mushroom soup you like best - we will delight you now. We've found the perfect mushroom soup recipe for you. Now you don't have to choose. All the mushrooms you have go to the Mushroom Kingdom soup. In fact, this is a combined hodgepodge, only mushroom.

Ingredients

  • dried mushrooms - 30 g;
  • different mushrooms (fried, pickled, salted, frozen, boiled) - 300 g;
  • carrots - 1 pc.;
  • onion - 1 pc .;
  • potatoes - 5 pcs.;
  • bay leaf - 2 pcs.;
  • salt;
  • pepper;
  • greenery;
  • sour cream;
  • vegetable oil;
  • butter;
  • water - 2 liters.

Cooking method:

Before boiling dry mushroom soup, first soak them in boiling water for about half an hour. Grate the carrots, finely chop the onion with a knife or a special chopper. Heat the vegetable oil in a frying pan, sauté the onion until it has a beautiful pearlescent color, add the carrots. When the carrots become a little softer, add a little butter to the frying. Of course, frying in butter is not very useful, but its creamy taste is revealed very well in mushroom soup. When the frying is almost ready, add sour cream to it, reduce the heat and extinguish it for another five minutes under a closed lid.

We put a pot of water on the fire, bring the water to a boil. We check our dried mushrooms - by this time they should have softened. We cut the mushrooms and set to cook. You do not need to pour out the water from under them - we filter it through a sieve and pour it into the same saucepan. Peel the potatoes, cut into pieces and add to the mushroom broth, bring to a boil and cook for 10-15 minutes. We get our stocks of mushrooms - fried, salted, pickled. If we have cooked-frozen ones, we first defrost them.

Remember that fresh mushrooms that have not undergone preliminary heat treatment cannot be added to the soup, so we use any types of mushrooms, except fresh ones. We cut our mushrooms into beautiful slices and send them to the pan. Next, put the frying, bay leaf, salt and pepper in a saucepan. Bring to a boil and cook for another 3-4 minutes, until the potatoes are tender. Let it brew a little and serve with sour cream.

Better than mushroom soup can only be mushroom soup with cream. Delicate creamy notes not only sound great when paired with mushrooms, they create a completely unique symphony of taste, while softening mushroom soup and making it even richer. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms that any housewife can easily handle. Experience is not needed at all for this, the desire to please your loved ones will be enough. To the creamy mushroom soup, you can serve croutons from white bread, toast or croutons.

Ingredients

  • milk 2.5% - 1.5 l;
  • cream 10-11% - a glass;
  • fresh mushrooms (champignons) - 300 g;
  • dried mushrooms (porcini) - 200 g;
  • vegetable oil;
  • butter - 100 g;
  • onions - 3 pcs.;
  • flour - 3 tbsp. spoons;
  • salt;
  • ground pepper;
  • black pepper - ½ tsp;
  • red pepper - 1 tsp.

Cooking method:

About an hour before cooking the soup, pour cold water over the dryer. You can also pour boiling water over the mushrooms - this will speed up the process, and after 20-30 minutes they will become soft. As soon as the mushrooms are softened, cut them into small pieces.

Cut the champignons into beautiful slices. Remember that only champignons can be put into the soup fresh, in no case should you do this with forest mushrooms - before getting into the soup, forest mushrooms must be heat-treated.

Champignons are put into soup mainly for mass - they do not have such a bright taste and aroma as forest mushrooms, therefore they are used in tandem with dried porcini mushrooms, which just give the very unique mushroom spirit. It turns out a full-sounding mushroom duet, playing a wondrous melody of taste on the thinnest soulful strings of real gourmets.

Then finely chop the onion and sauté it in the already heated vegetable oil. As soon as the onion is golden, we send chopped mushrooms to it - both fresh champignons and soaked dry porcini. Add butter, stir and fry mushrooms and onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or skillet and then transfer it to a saucepan, but we recommend that you use the saucepan right away and gradually add the ingredients there.

After 10-15 minutes of frying, gently pour flour into the mushrooms, stirring, fry everything together for another 2 minutes. Pour in the water in which we soaked the drying, then, stirring constantly, pour in the milk and cream. We make sure that no foam and lumps form. When the creamy mushroom soup boils, reduce the heat, cover with a lid, just not very tightly, leave a gap for the steam to escape, otherwise the soup will "run away" and simmer the soup over low heat for another 15-20 minutes. Serve with croutons or white bread croutons.

This is perhaps the simplest recipe for dry mushroom mushroom soup. All ingredients are chopped - finely chopped or passed through a grater or blender. Then we fry everything and send it to the soup. We are already accustomed to the fact that before making mushroom soup from dry mushrooms, you first need to soak the dryer - but this time we will not need to do this.

Cooking this dish will take you literally a few minutes, and you will get almost a restaurant dish that will delight your family with its exquisite taste and indescribable mushroom aroma. It will be good to serve croutons, best of all from white bread, they are served at the table so that each guest can pour them into his own plate.

Ingredients

  • water - 2 l;
  • dried mushrooms - 200 g;
  • onion - 1 pc .;
  • celery root - 1 pc .;
  • carrots - 2 pcs.;
  • vegetable oil;
  • Dill seeds;
  • greens (dill, parsley);
  • pepper;
  • boiled eggs - 3 pcs.;
  • lemon - 1 pc.

Cooking method

Grind the dried mushrooms with a blender or coffee grinder - to a powder state. Finely chop the onion and celery root or grind it with a blender, grate the carrot. Fry chopped vegetables in vegetable oil - first onions, until golden brown, then add chopped celery and carrots to it. Boil water, add frying to it and add chopped mushrooms. Bring it to a boil again. Add spices and salt. Cook the mushroom soup for another 15 minutes.

Cook eggs separately and dry croutons. Clean the hard-boiled eggs and chop finely. Chop greens. Cut the lemon into wedges.
Pour the ready-made soup from chopped dry mushrooms into plates, and add chopped eggs, herbs and a slice of lemon in portions. We serve croutons to the table, they can also be added to a plate.

In many popular recipes for mushroom soup, we are advised to add sour cream, cream or cheese to the mushrooms. Creamy notes very favorably set off the taste of mushrooms, making it more delicate, but at the same time rich. You can add melted cheese to the mushroom soup, at the very end of cooking, this will make the soup softer and more satisfying.

If you want to make mushroom soup with pasta or noodles, roast the pasta before boiling. To do this, you will need to heat a dry frying pan and pour pasta or noodles on it in a thin layer and, stirring, hold over low heat until golden brown. Then the pasta will keep its shape in the soup and will not boil over.

For mushroom soup, porcini mushrooms are best - they are the most fragrant. But other noble mushrooms will work too. The mushroom chosen for drying should not be very young, but not old either, then both the taste and aroma of your mushroom soup will be full-bodied and rich.

Dry mushroom soup is not at all like simple mushroom soup. Dried mushrooms are such a secret ingredient by which you can figure out a professional chef or an avid mushroom picker. It is the dried mushrooms that give the soup a richer, special aroma of forest mushrooms, which cannot be confused with anything, an aroma that creates a unique atmosphere of home comfort and conducive to heartfelt conversations.

It's good for the whole family to get together over a plate of such mushroom soup, remember the summer and listen to fascinating stories of real mushroom pickers about how they picked these mushrooms, where they went for them, what tricks they resorted to, and, of course, how they once gathered the largest harvest.

It is for the sake of this atmosphere, for the sake of memories of the "quiet hunt" - as the mushroom pickers themselves call their trips to the forest, for the sake of these conversations, from which even in winter the warmth of the summer sun blows - and a soup of dried mushrooms is started. We will tell you some of the best recipes for dried mushroom soup so that you always have the opportunity to return to summer.

Cooking principles and features

Before you learn how to make dry mushroom soup, let's talk about the principles and features. There are many recipes for mushroom soup - from champignons, from forest mushrooms, there is also a wonderful, already classic, chanterelle cream soup. Fresh mushrooms are mainly used to make these soups - whole, ground or chopped, raw or pre-fried.

Sometimes pickled mushrooms are also used in the soup. But dry mushrooms are usually added a little, but they play the main role. Dried mushrooms in mushroom soup is like the headliner of the festival, which appears on stage literally twice, but all the guests will come precisely because of him. Dry mushrooms do not give such a mass, but they give the soup a rich taste and aroma, for which this soup is cooked.

Before preparing the mushroom soup, first soak the drying, pouring boiling water over, giving the mushrooms the opportunity to "bloom". After that, they are usually either cut into pieces or added to the soup whole. But do not expect them to grow a lot, the main thing is that the mushrooms become soft and give the broth their taste and smell.

Very often, dried mushrooms are ground in a mortar, blender or coffee grinder and added to the soup as a fragrant seasoning. Shredded dried mushroom seasoning can also be used in any other mushroom-based dishes to give them the opportunity to express themselves more vividly.

In summer and autumn, mushroom pickers go out on their favorite "quiet hunt", collecting mushrooms in baskets. Some of the collected mushrooms are cooked, but most of them are harvested for the winter. Mushrooms are canned, salted, pickled, frozen and dried. Dried mushrooms retain all the useful properties, they take up little space and are unpretentious in all respects.

And the most important thing is that it is dried mushrooms that retain their aroma in a way that neither boiled, nor fried, nor pickled, or any others retain it. Therefore, even if you have enough fresh forest mushrooms, and you are going to cook soup from them, add at least a little crushed drying, you will not regret it.

You can dry any forest mushrooms, but, of course, noble mushrooms are best suited for drying. And the best of the best - the drying kings - are the whites. White mushroom is the most coveted prey for a mushroom picker, the most honorable trophy. And it is the dried porcini mushrooms that give the most intense and unique mushroom aroma.

Preliminary preparation of products

Before cooking the soup, you need to "soak" the drying a little. Dry mushrooms are poured with cold water and left to soak for about an hour and a half. If you have no time to wait, you can pour boiling water over the drying - then the mushrooms will be ready for use in 20-30 minutes. When the drying is soft, the mushrooms can be cut into pieces and sent to the soup. You do not need to pour out the water from the mushrooms. It can be filtered through a sieve or cheesecloth and also added to the broth. Now everything is for sure! Next, we have prepared the best recipes for dried mushroom mushroom soup.

This is the simplest recipe for dried mushroom mushroom soup. It is prepared simply and quickly, from those products that are always at hand at any housewife - practically "porridge from an ax." A hot mushroom soup made from dry and fragrant forest mushrooms will warm the body and soul even in the most severe winter, awakening in it fond memories of summer.

Ingredients

  • dried mushrooms - 50 g;
  • potatoes - 4 pcs.;
  • carrots - 1 pc.;
  • onion - 1 pc .;
  • wheat flour - 2 tablespoons. spoons;
  • butter;
  • vegetable oil;
  • salt;
  • pepper (peas);
  • Bay leaf;
  • sour cream;
  • greenery;
  • water - 1.5 liters.

Cooking method

Before cooking dry mushroom soup, you must first rinse the mushrooms and pour boiling water over for 20-30 minutes. Or soak them in cold water in advance - about an hour and a half. While our dried mushrooms are soaking, we set the water for the soup to boil and prepare the frying. We use both vegetable and butter for frying. Frying vegetables in vegetable oil is more useful, but the creamy taste goes very well with mushrooms. Therefore, we will fry them in vegetable oil, and then, at the very end, add a little butter, to give the desired taste and aroma.

Finely chop the onion, grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan, pour the onion into the pan, fry it lightly, add the carrots. When the carrots are softer, add a little flour. Flour is not a required ingredient, but when leafing through many of the best mushroom soup recipes for their dried mushrooms, we have seen it quite often, it adds thickness and makes mushroom soup more satisfying. Mix vegetables with flour and now add quite a bit of butter and fry everything together for just a couple of minutes. After that, remove from heat and cover with a lid.

By this time, the water in the pan had already boiled, and the mushrooms became softer. We cut the mushrooms and send them to the pan. We filter the water in which they soaked it through cheesecloth or a sieve and also pour it into our future soup. Cook for about 20 minutes. While the mushrooms are boiling, clean the potatoes and cut into cubes. 20 minutes after the mushrooms have boiled, add potatoes to them. After the potatoes boil, remove the foam, turn the fire down. After 10 minutes, add frying, salt, pepper and bay leaf there. Cook our mushroom soup until the potatoes are cooked.

Dried mushroom soup can be eaten immediately, as soon as it is cooked, but it is no less tasty on the second day, when it is infused a little.
Mushroom soup is served with sour cream. You can also chop up the herbs and sprinkle them on the serving plate, but this depends on the personal preference of your guests.

How to make Mushroom Kingdom soup? Now we will tell you how to cook mushroom soup from all types of mushrooms at once. If you are a real mushroom picker or you just really love mushrooms - fried, dry or pickled, and cannot decide which way of making mushroom soup you like best - we will delight you now. We've found the perfect mushroom soup recipe for you. Now you don't have to choose. All the mushrooms you have go to the Mushroom Kingdom soup. In fact, this is a combined hodgepodge, only mushroom.

Ingredients

  • dried mushrooms - 30 g;
  • different mushrooms (fried, pickled, salted, frozen, boiled) - 300 g;
  • carrots - 1 pc.;
  • onion - 1 pc .;
  • potatoes - 5 pcs.;
  • bay leaf - 2 pcs.;
  • salt;
  • pepper;
  • greenery;
  • sour cream;
  • vegetable oil;
  • butter;
  • water - 2 liters.

Cooking method:

Before boiling dry mushroom soup, first soak them in boiling water for about half an hour. Grate the carrots, finely chop the onion with a knife or a special chopper. Heat the vegetable oil in a frying pan, sauté the onion until it has a beautiful pearlescent color, add the carrots. When the carrots become a little softer, add a little butter to the frying. Of course, frying in butter is not very useful, but its creamy taste is revealed very well in mushroom soup. When the frying is almost ready, add sour cream to it, reduce the heat and extinguish it for another five minutes under a closed lid.

We put a pot of water on the fire, bring the water to a boil. We check our dried mushrooms - by this time they should have softened. We cut the mushrooms and set to cook. You do not need to pour out the water from under them - we filter it through a sieve and pour it into the same saucepan. Peel the potatoes, cut into pieces and add to the mushroom broth, bring to a boil and cook for 10-15 minutes. We get our stocks of mushrooms - fried, salted, pickled. If we have cooked-frozen ones, we first defrost them.

Remember that fresh mushrooms that have not undergone preliminary heat treatment cannot be added to the soup, so we use any types of mushrooms, except fresh ones. We cut our mushrooms into beautiful slices and send them to the pan. Next, put the frying, bay leaf, salt and pepper in a saucepan. Bring to a boil and cook for another 3-4 minutes, until the potatoes are tender. Let it brew a little and serve with sour cream.

Better than mushroom soup can only be mushroom soup with cream. Delicate creamy notes not only sound great when paired with mushrooms, they create a completely unique symphony of taste, while softening mushroom soup and making it even richer. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms that any housewife can easily handle. Experience is not needed at all for this, the desire to please your loved ones will be enough. For creamy mushroom soup, you can serve white bread croutons, toasts or croutons.

Ingredients

  • milk 2.5% - 1.5 l;
  • cream 10-11% - a glass;
  • fresh mushrooms (champignons) - 300 g;
  • dried mushrooms (porcini) - 200 g;
  • vegetable oil;
  • butter - 100 g;
  • onions - 3 pcs.;
  • flour - 3 tbsp. spoons;
  • salt;
  • ground pepper;
  • black pepper - ½ tsp;
  • red pepper - 1 tsp.

Cooking method:

About an hour before cooking the soup, pour cold water over the dryer. You can also pour boiling water over the mushrooms - this will speed up the process, and after 20-30 minutes they will become soft. As soon as the mushrooms are softened, cut them into small pieces.

Cut the champignons into beautiful slices. Remember that only champignons can be put into the soup fresh, in no case should you do this with forest mushrooms - before getting into the soup, forest mushrooms must be heat-treated.

Champignons are put into soup mainly for mass - they do not have such a bright taste and aroma as forest mushrooms, therefore they are used in tandem with dried porcini mushrooms, which just give the very unique mushroom spirit. It turns out a full-sounding mushroom duet, playing a wondrous melody of taste on the thinnest soulful strings of real gourmets.

Then finely chop the onion and sauté it in the already heated vegetable oil. As soon as the onion is golden, we send chopped mushrooms to it - both fresh champignons and soaked dry porcini. Add butter, stir and fry mushrooms and onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or skillet and then transfer it to a saucepan, but we recommend that you use the saucepan right away and gradually add the ingredients there.

After 10-15 minutes of frying, gently pour flour into the mushrooms, stirring, fry everything together for another 2 minutes. Pour in the water in which we soaked the drying, then, stirring constantly, pour in the milk and cream. We make sure that no foam and lumps form. When the creamy mushroom soup boils, reduce the heat, cover with a lid, just not very tightly, leave a gap for the steam to escape, otherwise the soup will "run away" and simmer the soup over low heat for another 15-20 minutes. Serve with croutons or white bread croutons.

This is perhaps the simplest recipe for dry mushroom mushroom soup. All ingredients are chopped - finely chopped or passed through a grater or blender. Then we fry everything and send it to the soup. We are already accustomed to the fact that before making mushroom soup from dry mushrooms, you first need to soak the dryer - but this time we will not need to do this.

Cooking this dish will take you literally a few minutes, and you will get almost a restaurant dish that will delight your family with its exquisite taste and indescribable mushroom aroma. It will be good to serve croutons, best of all from white bread, they are served at the table so that each guest can pour them into his own plate.

Ingredients

  • water - 2 l;
  • dried mushrooms - 200 g;
  • onion - 1 pc .;
  • celery root - 1 pc .;
  • carrots - 2 pcs.;
  • vegetable oil;
  • Dill seeds;
  • greens (dill, parsley);
  • pepper;
  • boiled eggs - 3 pcs.;
  • lemon - 1 pc.

Cooking method

Grind the dried mushrooms with a blender or coffee grinder - to a powder state. Finely chop the onion and celery root or grind it with a blender, grate the carrot. Fry chopped vegetables in vegetable oil - first onions, until golden brown, then add chopped celery and carrots to it. Boil water, add frying to it and add chopped mushrooms. Bring it to a boil again. Add spices and salt. Cook the mushroom soup for another 15 minutes.

Cook eggs separately and dry croutons. Clean the hard-boiled eggs and chop finely. Chop greens. Cut the lemon into wedges.
Pour the ready-made soup from chopped dry mushrooms into plates, and add chopped eggs, herbs and a slice of lemon in portions. We serve croutons to the table, they can also be added to a plate.

In many popular recipes for mushroom soup, we are advised to add sour cream, cream or cheese to the mushrooms. Creamy notes very favorably set off the taste of mushrooms, making it more delicate, but at the same time rich. You can add melted cheese to the mushroom soup, at the very end of cooking, this will make the soup softer and more satisfying.

If you want to make mushroom soup with pasta or noodles, roast the pasta before boiling. To do this, you will need to heat a dry frying pan and pour pasta or noodles on it in a thin layer and, stirring, hold over low heat until golden brown. Then the pasta will keep its shape in the soup and will not boil over.

For mushroom soup, porcini mushrooms are best - they are the most fragrant. But other noble mushrooms will work too. The mushroom chosen for drying should not be very young, but not old either, then both the taste and aroma of your mushroom soup will be full-bodied and rich.

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