Mushroom soup from dried white mushrooms, recipe with photos, how to cook

Home Mushroom soups

Dried porcini mushroom soup can easily be called a signature dish of many housewives. This is perhaps one of the few first courses that are prepared for festive tables. This is due to the fact that this particular variety of mushrooms is the most aromatic and has a special taste that is felt in any dish, regardless of the presence of other ingredients.

Without a doubt, porcini mushrooms are a fairly expensive product, however, to prepare a whole pot of soup you will need very little of them.

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

Another “crown” move of experienced chefs is combining mushrooms. To prepare first courses, you can use not only dried porcini mushrooms, but also a mix of different mushrooms. So, for example, by adding champignons to the soup, you can achieve greater thickness of the soup.

How to make soup from dried porcini mushrooms - 15 varieties

Dried porcini mushroom soup “Aromatic”
Dried porcini mushroom soup in meat broth
Dried porcini mushroom soup with homemade noodles
Mushroom soup with meat
Dried porcini mushroom soup with spaghetti
Creamy creamy soup of dried porcini mushrooms
Puree soup of dried white mushrooms
Borscht with dried white mushrooms
Soup of dried porcini mushrooms and processed cheese
Porcini mushroom soup with buckwheat
Mushroom soup “from the Carpathians”
Dried white mushroom and zucchini soup
Scottish mushroom soup with dried white mushrooms
Dried porcini mushroom and cheese soup
Soup with dried white mushrooms in a slow cooker

Dried porcini mushroom soup “Aromatic”

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

Ingredients:

Dry white mushrooms - 3 handfuls
Onion - 1 pc.
Potatoes - 6 pcs.
Salt, sour cream, herbs - to taste
Vegetable oil - for frying

Preparation:

Pour the mushrooms with cold water and leave to soak for several hours. Then remove the mushrooms from the water and chop finely. Peel and wash the onions and potatoes. Finely chop the onion and cut the potatoes into medium-sized cubes. Heat the vegetable oil in a frying pan and fry the onions and mushrooms until golden brown.

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

Dried porcini mushroom soup in meat broth

Meat and mushrooms are two products that go well together. It is quite natural that soup with mushrooms in meat broth will have an excellent taste.

Ingredients:

Meat broth - 1.5 l.
Dried white mushrooms - 60 gr.
Potatoes - 4 pcs.
Carrots - 1 pc.
Chopped dill - 2 tbsp. l.
Vegetable oil - 4 tbsp. l.
Salt, pepper - to taste

Preparation:

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

Pour the broth into a saucepan, put it on the fire, bring it to a boil and add potatoes, mushrooms, salt and pepper. When the potatoes are almost ready, add carrots to the soup, which should first be lightly fried in vegetable oil. Mix everything, bring to a boil and cook for 3 minutes, then add the herbs to the soup and remove it from the heat.

Dietary first course with chicken

Everyone knows that any mushrooms are ideal for chicken meat. And royal white mushrooms are perfect for chicken soup. To make the soup dietary, you should choose a lean carcass; chicken is better.

What is needed to prepare this dish?

One kilogram of chicken;
Potatoes - 300 grams;
Dried porcini mushrooms - 70 grams;
Onion;
Carrot;
Sunflower oil - twenty grams;
Salt, pepper, to taste;
Bay leaf;
Seasonings, herbs, to taste.

It takes approximately an hour to cook, and the calorie content is 2110 kcal.

Let's look at how to cook dietary soup from dried porcini mushrooms with chicken in more detail. Place the chicken in a saucepan, pour water so that it just covers the carcass and put it on the fire. As soon as the water boils, skim off the foam and cook it for another twenty minutes over low heat. The broth is then strained, the chicken is cut into pieces and returned to a clean pan with the broth. The pan with the chicken meat is put back on the fire, everything needs to be lightly salted and cooked for another ten minutes.

The potatoes need to be cut into cubes and added to the pan with the chicken. During this time, the onion should be finely chopped, the carrots cut into strips or grated on a coarse grater. Fry everything in vegetable oil.

As soon as the onions and carrots are fried, finely chopped mushrooms, pre-soaked overnight, are added. Everything is sautéed for another twenty minutes, and you must not forget to add salt and pepper to the vegetables and mushrooms.

Then the contents of the frying pan should be added to the chicken soup, add a bay leaf, cook for another five minutes and turn off the heat. The soup is served with herbs and seasonings.

Cook rice hedgehogs in the oven; this is a delicious dish that children especially like.

For breakfast, cook a steamed omelette - it's healthy. Recipe here.

Dried porcini mushroom soup with homemade noodles

What could be better than home cooking?!!! Never mind! And that's true. By preparing dried porcini mushroom soup with homemade noodles, you can please yourself and pleasantly surprise your relatives and friends.

Ingredients:

Dried porcini mushrooms - 70 gr.
Flour - 100 gr.
Salt - to taste
Chicken egg - 1 pc.
Parsley root - 1 pc.
Onion - 1 pc.
Potatoes - 1 pc.
Carrots - 1 pc.

Preparation:

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

To make the dough more airy, the salt must be sifted through a sieve.

Cover the finished dough with a bowl and leave it for 20 minutes. After this time, roll it into a thin flat cake and cut noodles from it. Then the noodles should be sprinkled with flour and allowed to sit for a while.

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

When the mushrooms are ready, add the noodles to the soup. Now it should be cooked at constant boiling for another 10-15 minutes. During this time, all ingredients will need to be completely cooked. Serve the finished soup to the table with dill and sour cream. Bon appetit!

Khozyayushka.ru mushroom soup recipe. mushroom soup from dried mushrooms. cooking mushroom soup.

Required Products

dried mushrooms (any) 100g
potatoes 2pcs
bow 1pc
carrots 1pc
sour cream
greenery
salt
pepper

Cooking method

To prepare mushroom soup from dried mushrooms, take dried mushrooms, rinse well, pour boiling water over them and leave to soak for 3-4 hours. Then, take out the mushrooms, dry them, chop them finely and put them in a bowl for cooking.

Cook the dried mushrooms for 30-40 minutes, after that, add potatoes cut into medium squares and add salt. While the potatoes are boiling, prepare the mushroom soup from dried mushrooms by frying finely chopped onions and grated carrots. Add the frying to the soup, when the potatoes are almost ready, bring to a boil - mushroom soup made from dried mushrooms is ready. Mushroom soup made from dried mushrooms is served hot with herbs and sour cream. Bon appetit. In order to make mushroom soup from dried mushrooms more satisfying, you can add a little thin vermicelli to it.

more soup recipes

Mushroom soup with meat

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

Ingredients:

Pork ribs - 300 gr.
Dried white mushrooms - 150 gr.
Potatoes - 5 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Salt, pepper, herbs - to taste

Preparation:

We wash the meat and cut into portions. Soak the mushrooms in water for several hours, wash them and cut them into pieces. Place the mushrooms and meat in a pan, fill it all with water, put it on the fire, bring to a boil and cook for 20 minutes.

Peel and wash potatoes, onions and carrots. Cut the potatoes into medium-sized cubes, the carrots into thin strips, and cut the onion into 4 parts. When 20 minutes have passed since the meat boiled, add onions, carrots, potatoes and salt to the pan. Mix everything and cook for another 20 minutes. After this time, remove the onion from the soup and add herbs and pepper to it. Bring the soup to a boil and remove from heat. This dish should not be served immediately. The soup should sit for at least 20 minutes.

Mushroom noodle soup

Pasta soup can be cooked not only with chicken broth. If you are fasting, then you will definitely need a recipe for dried mushroom soup with noodles. The layout is designed for 2 liters of mushroom broth.

Ingredients:

Dried champignons – 30 g;
White onion – 1 pc.;
Small carrots – 1 pc.;
Homemade noodles – 100-130 g;
Bay leaves, salt, ground pepper and peas;
Refined vegetable oil for frying.

Preparation:

Soak dried mushrooms in boiling water for 30 minutes; While the champignons are soaking, boil the noodles in salted water and drain them in a colander; Peel carrots and white onions; Finely chop the onion and grate the carrots on a medium grater; Fry onions and carrots in vegetable oil; Place the pan with the soaked champignons on the stove and cook them for 30 minutes, then put the fried vegetables into the broth, add salt and seasonings; Pour into bowls and top each serving of cooked noodles.

Dried porcini mushroom soup with spaghetti

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

Ingredients:

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

Preparation:

Wash the mushrooms, soak them for several hours, and then cut them into medium-sized pieces. Then they should be lightly fried in butter. Peel and wash potatoes, onions and carrots. Cut two potatoes into medium-sized cubes, finely chop the onion, and grate the carrots on a coarse grater. Fry the onion in a frying pan in butter until transparent. Then add carrots to it and fry everything together for another 3 minutes. We break the spaghetti into pieces.

Pour 1.5 liters into the pan. water and send whole potatoes there. Place the pan on the fire and bring its contents to a boil. After this, add the mushrooms and the water in which they were soaked to the pan. When the mushrooms are cooked, remove the whole potatoes from the pan and mash them with a fork until pureed. After all these procedures, add the roasted potatoes, raw and mashed potatoes, salt, pepper and spaghetti to the mushrooms in a saucepan. Cook everything together for another 15 minutes. The soup is ready.

How to cook mushroom soup from dried mushrooms? : culinary questions

Capital thing

Zhenya, it's very simple.

Dry mushrooms must first be soaked in cold water for 30-40 minutes (sometimes they disperse faster).

Peel everything for the soup (potatoes, carrots, onions).

Make a pass.

Pour water into a saucepan, put chopped potatoes, sauteed potatoes, mushrooms and be sure to strain the water in which they were soaked. Such value is never wasted!

If necessary, the mushrooms can be finely chopped.

boil everything. until ready.

Sometimes vermicelli, rice or pearl barley are added to this soup. But this is not for everybody. Spices and salt too.

At the very end, add 1 tablespoon of butter.

Eat with sour cream.

The calculation of mushrooms for a delicious soup is as follows: for 1.5 liters of water - 1/2 cup of dry mushrooms, and if you don’t measure them out in glasses, then one large bunch of mushrooms...

Creamy creamy soup of dried porcini mushrooms

At first glance, it may seem that preparing this soup is quite difficult. Actually this is not true. Preparing creamy soup with dried porcini mushrooms is undoubtedly a painstaking task, but if you follow the recipe exactly, you can ultimately get a simply amazing result.

Ingredients:

Dried white mushrooms - 200 gr.
Carrots - 1 pc.
Onion - 1 pc.
Milk - 800 ml.
Cream - 100 ml.
Chicken egg - 2 pcs.
Butter - 4 tbsp. l.
Flour - 2 tbsp. l.
Salt, pepper, herbs - to taste

Preparation:

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

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

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

Puree soup of dried white mushrooms

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

Ingredients:

Dried white mushrooms - ¾ cup
Champignons - 400 gr.
Cashews - 100 gr.
Broth - 4 cups
Onion - 1 pc.
Garlic - 3 cloves
Soy sauce - 1 tbsp. l.
Mustard - 1 tbsp. l.
Spices - to taste

Preparation:

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

From the resulting frying, remove the most intact pieces of mushrooms and place them on a separate plate. Place the roast into a deep pan, add broth, mustard and soy sauce. Mix everything thoroughly, put it on the fire, bring it to a boil and use a blender to grind it to a puree. Now return whole pieces of mushrooms to the soup, bring to a boil again and simmer for several minutes. The soup can be served.

Borscht with dried white mushrooms

For many people, borscht and soup are two completely different dishes. Actually this is not true. Borscht is a type of soup. In some countries, borscht is even called red soup.

Ingredients:

Dried white mushrooms - 50 gr.
Beetroot - 1 pc.
Onion - 1 pc.
Potatoes - 1 pc.
Carrots - 1 pc.
Vegetable oil - 2 tbsp. l.
Tomato paste - 2 tbsp. l.
Cabbage - ¼ head
Salt, pepper, garlic, bay leaf - to taste

Preparation:

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

After cutting, you can mash the cabbage to make it softer and cook faster.

Pour approximately 3.5 liters into the pan. water, place the mushrooms, salt there and cook the mushrooms until tender. When they are cooked, add potatoes and bay leaves to them and cook everything together for 10 minutes. Then add cabbage and cook for another 8 minutes. After this time, add onions and carrots fried until golden brown.

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

Delicious and healthy recipe for homemade mushroom picker made from fresh mushrooms

Around mid-summer, when hot days arrive and thunderstorms begin to thunder, mushroom time begins. And then there is a desire to eat something simple, without meat and fat and from something that has not yet become boring by this time. We'll talk about mushroom soup (or mushroom soup, or better yet, mushroom soup).

If we touch on the history of the origin of this dish, then it is an ancient northern one, and if we go into even more detail, it is the Vyatka-Kirov name for one of the varieties of mushroom soup. For a long time in Rus', since the time of Ivan the Terrible, Orthodox Lenten tables have been diversified by Lenten mushroom mushrooms. The recipe for the mushroom mushroom is quite simple, but in contrast to the roots of the origin of this soup, when it was supposed to support the strength of taiga hunters, who always had a minimum of provisions with them and it was cooked, in fact, from mushrooms, salt and water. Modern mushroom picking, bypassing classical traditions, is much more complex and more diverse in its ingredients.

When my mother made mushroom soup, she called it mushroom soup. In the Tula region, where my mother was from, mushroom picking was prepared only from noble mushrooms, and all kinds of oyster mushrooms, morels and champignons (and even chanterelles) were not considered mushrooms in this region. But we will proceed from a real geographical reference and the present time.

In the absence of boletus, porcini mushrooms and honey mushrooms, boletus, boletus, boletus, and chanterelles are also suitable, and in the absence of the above, “at worst” - champignons. The essence of the mushroom picker is that it has the unaltered taste of the main ingredient of this dish - mushrooms. The remaining components should only add volume and the illusion of their flavor nuances. The recipe for making mushroom pickle requires only a little seriousness and love.

– approximately 500-700 grams of fresh mushrooms (the taste of the mycelium greatly depends on the type of mushroom);

– potato tubers – 4-5 pieces (medium);

– approximately 50 grams of carrots;

– 100-150 grams of onions (onions, approximately 2-3 medium heads);

– 2 chicken eggs;

– ground black pepper (on the tip of a teaspoon), you can also add peppercorns;

– 30-50 grams – dill (add to the finished portion before serving);

– 50-80 grams of butter;

– salt (to taste);

– 3 leaves – bay leaf

– wash the mushrooms and remove dirt;

– after that, cut the mushrooms into cubes, approximately 1x1 cm;

– pour 2.5-3 liters of water into the prepared pan, add the mushrooms and bring the water to a boil;

– when the water has boiled, throw the mushrooms into a colander, pour water into the pan again, about 5 liters, lower the mushrooms and, adding salt to taste, cook the mushrooms for approximately 30 minutes;

– continuing the process, peel and cut the onions into half rings;

– shred carrots through large mesh graters;

– in a heated frying pan, add butter and fry, lightly, carrots and onions until golden brown;

– peel the potatoes, wash them and cut them into cubes or strips (at your discretion) and put them into boiling broth with mushrooms (after 30 minutes of cooking them);

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– 10 minutes after boiling the potatoes, add everything that is in the frying pan (along with butter) and bay leaf, peppercorns, cook over low heat for another 5 minutes;

– before completing the process of preparing mushroom soup, thoroughly shake the chicken eggs and slowly pour the beaten eggs into the boiling base, along the edge, breaking the stream with a spoon, cook for another 1 minute, mix the contents, and turn off the heat;

– close the lid tightly and let the mushroom stew sit for 10-15 minutes.

Before serving, add finely chopped dill to each serving.

Mushroom pan is good with rye, fresh, crispy bread.

These mushrooms go especially well with butter, processed or regular cheese, and cream. Therefore, we will use these products in cooking.

For thickness, add potatoes, pasta, rice or buckwheat.

Ingredients:

15-20 small mushrooms;
2 onions;
1 carrot;
3 potatoes;
a couple of handfuls of small pasta, which can be replaced with 3 tbsp. spoons of rice or 5-6 tbsp. spoons of buckwheat.

This soup can be prepared in different ways. The simplest one does not involve pre-frying the mushrooms. They are immediately put to boil, filled with water. Its quantity depends on the desired thickness of the soup. Cook uncut mushrooms for about an hour. Take them out of the broth and cut them into pieces. By this time, the dressing should be ready from grated carrots and chopped onions sautéed in butter.

Champignons and chicken are a great combination. Mushroom soup made with meat broth turns out to be incredibly tasty and rich.

Mushroom bowl of fresh champignons

To cook it, first prepare the broth. You can use chicken fillet for it, but a richer soup will be made from chicken breast with a bone.

Ingredients:

chicken fillet or breast on the bone – 600 g;
mushrooms – 400 g;
one onion and one carrot;
4 tbsp. spoons of vermicelli and the same amount of tomato paste.

Fill the meat with cold water. It will need 2.5 liters. After boiling, you need to remove the foam and cook the broth with a barely noticeable shaking of the water. It is in this case that all the extractive substances from the meat will pass into the future soup in full. Cooking time – approximately 40 minutes. Remove the chicken from the broth and cut into large pieces.

We cut the mushrooms into slices, finely chop the onion, and finely chop the carrots into thin circles, which we cut into quarters. Place vegetables and mushrooms in a saucepan with broth and cook until the onion is soft. Lightly fry the tomato paste in butter and add it to the mushroom bowl along with the chicken meat. After 5 minutes of cooking, add vermicelli. After a couple of minutes, turn off the soup and let it simmer for about 10 minutes before serving.

Adding processed cheese radically changes the taste of the mushroom pickle. It becomes richly creamy with pleasant mushroom notes.

In addition to the classic recipe, you can prepare other varieties of traditional Russian dishes. I suggest you familiarize yourself with the easiest and fastest to prepare.

A hearty and high-calorie soup, so it is not suitable for those who are watching their figure. It is appropriate to serve it at the holiday table as an additional dish. I do not recommend using too fatty lard for the mushroom picker. To prepare you will need champignons, water, lard, potatoes, carrots, onions, salt, dill and sunflower oil.

You can use mayonnaise or sour cream as a dressing. To make the broth cleaner, it is advisable to boil the mushrooms a little, and then take new water.

First of all, the mushrooms need to be thawed and allowed to dry. You can rinse them in warm water using a colander. The list of ingredients also includes carrots, water, onions, potatoes, butter, salt and pepper. The finished soup can be seasoned with herbs.

A more complex option due to the presence of additional ingredients. It can become an unexpected but pleasant surprise if the hostess decides to surprise her guests. They can replace okroshka on hot summer days. To prepare, you need to take rice, eggs, sour milk, lemon, water and herbs.

An original dish that will not leave anyone indifferent. For cooking you will need flour, buckwheat, herbs and spices. Mushroom bowl with flour and buckwheat is suitable for various diets.

With oatmeal and tomato paste

One of the dietary options. Vegetable oil should be used instead of butter. The cooking process does not take much time. To prepare, you need to take the main ingredient, onions, oatmeal, tomato paste, herbs, water, salt and pepper.

Use vegetables, cereals, and your favorite spices.

400 g fresh mushrooms;
3 potatoes;
1 piece each carrots, peppers and onions;
Butter;
Dill greens;
3 cloves of garlic;
Salt.

A step-by-step description will show you how to cook mycelium from porcini mushrooms.

Divide the peeled and washed mushrooms into stems and caps.
Finely chop the legs and fry in oil until golden brown.
Cut the caps into pieces and cook for 40 minutes over low heat.
Finely chop the carrots and onions and sauté in oil for 15 minutes.
Peel, wash the potatoes, cut into thin strips and place on the caps, cook for 10 minutes.
Add the fried legs along with carrots and onions to the potatoes and continue cooking for 20 minutes.
Add salt to taste, add chopped bell pepper and chopped garlic, boil for 10 minutes.
Turn off the heat, add chopped dill to the mycelium and let stand for 10 minutes. When serving, you can add 1 tbsp to each plate. l. sour cream or cream.

Soup of dried porcini mushrooms and processed cheese

Soup made from dried porcini mushrooms with cheese curds has a very interesting appearance. When serving, it can be additionally decorated with herbs and croutons.

Ingredients:

Dried porcini mushrooms - 50 gr.
Potatoes - 3 pcs.
Processed cheese - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil - 2 tbsp. l.
Salt, pepper, herbs - to taste

Preparation:

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

To make this easier, first place them in the freezer for at least 30 minutes.

Add potatoes to the pan with the prepared mushrooms. When it is almost ready, add the frying and processed cheese to the pan. Cook the soup until the cheeses melt, stirring constantly.

Porcini mushroom soup with buckwheat

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

Ingredients:

Dried white mushrooms - 100 gr.
Buckwheat – 100 gr.
Potatoes - 400 gr.
Carrots - 1 pc.
Onion - 1 pc.
Butter - 50 gr.
Salt, pepper, herbs - to taste

Preparation:

Soak the mushrooms, wash them and cut them into medium-sized pieces. We sort out the buckwheat and wash it thoroughly. Peel and wash potatoes, carrots and onions. Cut the potatoes into medium-sized cubes, grate the carrots on a coarse grater, and finely chop the onion.

Pour water into a saucepan and place mushrooms in it. They should be boiled until fully cooked. Then add potatoes and buckwheat to the mushrooms. Cook everything together for 15 minutes. At this time, fry the onions and carrots in a frying pan in butter. They should turn golden. When they reach the desired condition, add them to the soup. Now the soup should be salted and peppered, add herbs to it and cook for another 3 - 5 minutes. The soup is ready!

Dried mushroom soup in chicken broth with vermicelli

Cooking time:

1 hour

Number of servings:

Energy value

proteins – 16.3 g;
fats – 22.3 g;
carbohydrates – 19.6 g;
calorie content – 342 kcal.

Ingredients

dried mushrooms - 100 g;

broccoli - 200 g;

vermicelli - 100 g;

hard cheese - 220 g;

onion - 100 g;

chicken broth - 400 ml;

cream 10% fat - 250 ml;

milk 800 ml;

garlic - 1 clove;

olive oil - 80 ml;

flour - 30 g;

ground black pepper - to taste;

salt - to taste.

Cooking process

You need to prepare everything for this dish in advance. Soak dried mushrooms in warm water for 2 hours. Once during this time, completely drain all the liquid and refill with clean liquid. Then drain in a colander and let the water drain completely.
Cut the mushrooms into small pieces. If they themselves are small, you can put them whole in the soup. This will make the dish look more attractive.
Peel the onion. Cut it into very small cubes.
Heat half the amount of olive oil in a heavy-bottomed saucepan. First fry the onion until translucent, then add the mushrooms. Cook for about 10-15 minutes more.
Add salt and pepper to taste into the onion and mushroom frying. Squeeze a clove of garlic into it, stir and simmer everything together for a couple more minutes.
Pour hot broth into the pan.
Boil the milk, simmer it over low heat for about 5 minutes, and then pour it into the pan with the soup.
As soon as the soup starts to boil again, throw in the broccoli florets.
Grate the cheese on a fine grater and add to the soup. Remember that you only need to melt it when the liquid is boiling.
At the same stage, add vermicelli. Pre-break it as you like.
Boil the soup for about 10 minutes. During this time, the broccoli will soften, the vermicelli will almost be cooked, and the cheese will melt.
While the soup is preparing, separately heat the remaining olive oil in a frying pan, add flour and fry, stirring constantly, for 5 minutes.
Add warm cream and freshly toasted flour to the pan. Let the soup heat to a boil. At the same time, do not forget to stir continuously. After boiling, turn off the heat, season and salt, and let it sit under the lid.
Place mushroom soup on the table in beautiful plates or broth bowls, garnishing it with finely chopped herbs and adding a few crackers to each plate.

Advice
: vermicelli can be replaced with any other pasta of your choice, or you can even add homemade noodles. True, it is advisable to put in, so to speak, proven pasta, the cooking time of which you know. Otherwise, if they boil, the soup will no longer be so tasty and attractive in appearance.

By enriching mushroom soup with an ingredient such as chicken, you will make it more filling, healthy, tasty, and most importantly, rich in protein, which is very important for those who adhere to proper nutrition and watch their figure. Once you try one of these soups, you'll want to make it every day.

Bon appetit!

Mushroom soup “from the Carpathians”

The name of this first dish speaks for itself. It immediately makes it clear what it is made from and what its origin is. The main ingredient of this soup is dried porcini mushrooms, and it was first prepared in the Carpathians.

Ingredients:

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

Preparation:

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

We clean and wash the carrots and onions. Grate the carrots on a fine grater and place them in a saucepan with broth. We also put bay leaf and ground black pepper there. All this should boil and cook until the carrots are ready. Cut the onion into small cubes and fry in a frying pan in butter. During frying, the onion should be peppered. When the onion is fried, put it in a separate container, and melt more butter in the frying pan. Add the completely melted butter to the flour, mix everything thoroughly and fry for several minutes. Then add sour cream to the pan, mix everything again and fry in the pan for another couple of minutes. After this, remove the frying pan from the heat, gradually add 6 - 8 ladles of mushroom broth to it and, using a whisk, bring the contents of the frying pan to a homogeneous state.

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

Dried white mushroom and zucchini soup

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

Ingredients:

Zucchini - 300 gr.
Dried white mushrooms - 100 gr.
Potatoes - 2 pcs.
Carrots - 1 pc.
Parsley root - 1 pc.
Celery root - 1 pc.
Tomatoes - 1 pc.
Salt, parsley, green onions - to taste

Preparation:

Soak the mushrooms in water, wash, cut into pieces and boil in water until fully cooked. While the mushrooms are cooking, prepare other products. Peel and wash potatoes, carrots and roots. Wash the tomatoes. Wash the zucchini, if necessary, clean it. Cut the potatoes into cubes and boil until tender. Cut the roots into thin slices and fry in a frying pan in vegetable oil. Cut the zucchini into cubes and let them stand for a while so that they get rid of excess liquid.

Add fried roots and potatoes to the pan with the prepared mushrooms. After about 10 minutes, add the zucchini and diced tomatoes to the pan. Bring everything back to a boil and cook for 5 minutes. After 5 minutes, add salt to the soup, add herbs and remove from heat. The soup must steep before serving.

Scottish mushroom soup with dried white mushrooms

Porcini mushroom is a very popular product all over the world. It is quite natural that first courses made from it can also be found on restaurant menus and on the tables of housewives from various countries.

Ingredients:

Dried white mushrooms - 5 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Pearl barley porridge - 50 gr.

Preparation:

Wash the mushrooms and soak them. Then we put them in a saucepan, add water and set to cook until fully cooked. While the mushrooms are cooking, peel the onions and carrots, wash them and cut them into small cubes. We wash the pearl barley, dry it, and then boil it until tender.

To prevent the pearl barley from boiling in the soup, after it is cooked, it should be washed and then lightly fried.

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

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

Making mycelium from dried mushrooms

Step 1: Prepare the ingredients.

Dry mushrooms should be washed in a bowl with lukewarm running water, then poured with warm boiled water and left for about an hour so that they swell a little. The potatoes need to be rinsed under cold water, peeled and cut into medium-sized cubes. Also peel and rinse the onion along with the zucchini. Cut the onion into small cubes and the zucchini into medium ones. Then place them in a separate bowl and soak briefly to release excess starch. Cut the mushrooms into pieces, place them in a saucepan, cover with purified drinking water and put on fire. When the water boils, skim off the foam and reduce the heat.

Step 2: Add red onion and potatoes.

Divide the onion into two even parts. Add one of them to the boiling broth. This will saturate it and give it the original Russian taste of mushroom picking. Next add the potato pieces. Saute the second part of the onion in a frying pan over medium heat with a small amount of vegetable oil. When ready, add to mushroom broth. Mix all ingredients thoroughly.

Step 3: Add zucchini.

When the mycelium boils a little, add the chopped zucchini. In this dish, it is well saturated with the taste of mushrooms and at the same time completely compensates for the lack of potatoes. Mix everything, add salt at your discretion. Cover the pan with a lid, reduce heat to low, and cook until the ingredients are fully cooked.

Step 4: Serve the mycelium made from dried mushrooms.

After cooking, the mushroom pickle should sit for about half an hour. Then pour it into portioned plates and serve hot to the dinner table. You can use any greens to decorate the dish. It’s good to serve sour cream in combination with a mushroom picker. Enjoy your meal!

Tips for the recipe:

– It is very important before preparing the mushroom picker to choose good quality dried mushrooms. They should be free of foreign impurities, mold, not wormy, not burnt or rotten, dry and light to the touch, and also bend slightly

Under no circumstances should the smell of rot, rotten or moldy smell, as well as bitter or other foreign taste be allowed.

– Sometimes pearl barley and rice are added to this mushroom soup. In this case, it is advisable to cook the pearl barley separately and then mix it with the soup.

- - If you wish, you can replace chopped potatoes with mashed potatoes and add a boiled chopped egg, this will not spoil the taste, but will give good thickness.

– – Do not add bay leaves, carrots or any spices to the mushroom picker. Otherwise, they will interrupt the true aroma of wild mushrooms, and the result will be a completely different taste.

– – This soup can also be made from fresh mushrooms, preferably white ones. It’s not worth it with champignons, because it won’t taste the same.

– – Do not soak the mushrooms in milk in advance, as this will ruin the taste of the soup.

– The potatoes should turn a dark color, like the broth itself.

Dried porcini mushroom and cheese soup

At first glance, it may seem that the recipe described below is very similar to the recipe for melted cheese soup. And in general, both processed cheese and hard cheese will ultimately give a very similar taste to the soup. Actually this is not true. Even different types of hard cheese can radically change the taste of the first dish.

Ingredients:

Dried white mushrooms - 50 gr.
Potatoes - 2 pcs.

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

Preparation:

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

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

Soup with dried white mushrooms in a slow cooker

A multicooker is an indispensable culinary appliance in any modern kitchen. With its help, you can prepare a wide variety of dishes, and soup with dried porcini mushrooms is no exception in this case.

Ingredients:

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

Preparation:

Wash the mushrooms and soak them in water for 20 minutes. After that, we wash them again. Peel and wash onions, carrots and potatoes. Cut the potatoes into medium-sized cubes, grate the carrots on a coarse grater, and finely chop the onion.

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

Recipe No. 1. Mushroom pot with potatoes

- Mushrooms. 50 grams will be enough.

We suggest you read: How to clean grease inside a microwave oven at home

- Potatoes. You need two medium-sized tubers.

- Carrots. One medium carrot will be just right.

- Onions. Half of one onion will be enough.

- Pepper, salt, herbs. To your taste.

The mushroom bowl from fresh mushrooms is prepared as follows: first you need to finely chop the mushroom stems and fry them in vegetable oil. The caps need to be cut and cooked for half an hour or a little longer. The fire should be medium. While the mushrooms are cooking, chop the carrots, onions, herbs and fry it all in oil.

Peeled and chopped potatoes should be boiled together with fried legs and roasted roots for about 20 minutes. Then add the mushroom caps, reduce the heat to low and cook for another quarter of an hour. After this, the mushroom picker made from fresh mushrooms is ready for use. It is recommended to serve with sour cream and fresh herbs.