Mushroom pot made from fresh, frozen and dried honey mushrooms

Mushrooms are a unique forest product given to us by nature.
You can prepare a variety of dishes from them: appetizers, main courses, julienne, cutlets, sauces, caviar. And dried honey mushroom soup is a delicious dish with a refined taste. The easiest way to preserve honey mushrooms from the moment they are collected and throughout the winter is to dry them. In this form, they perfectly retain all their nutrients and beneficial vitamins. But the main factor remains the aroma of wild mushrooms. That is why mushroom soups made from dried honey mushrooms are a delicious dish in every family. Dried honey mushrooms should be in the kitchen of every caring housewife. However, to preserve mushrooms for a long time, they are kept in paper bags or cardboard boxes in a warm and dry room. Dry fruit bodies can be crushed using a blender, and the powder can be stored in a glass jar. Even soup made from mushroom powder turns out very tasty, and is also easily digested by the body.

Before cooking, dry mushrooms are soaked in cold water for 2-3 hours or overnight. To speed up the process, they are soaked in boiling water for 30-40 minutes, or boiled for 30 minutes in salted water. After this, the mushrooms are cut into pieces and added to the soup. The water used for soaking can be used for soup. Only when draining is it carefully poured into a saucepan without sediment or filtered through a fine sieve.

We suggest you find out several recipes for soup made from dried honey mushrooms.

How to make dried mushroom soup with shrimp

This soup is best served with sour cream, which will enhance the taste of shrimp and honey mushrooms. For spices, it is better to use black pepper (peas) and bay leaf so as not to overwhelm the mushroom aroma.

How to prepare soup from dried honey mushrooms with shrimps in order to surprise your household with a fragrant and tasty dish?

• Dry honey mushrooms – 70 g;
• Water – 2 l;
• Onions and carrots - 1 pc.;
• Potatoes – 5 pcs.;
• Bay leaf – 1 pc.;
• Black peppercorns – 5 pcs.;
• Shrimp – 200 g;
• Butter;
• Flour – 2 tbsp. l.;
• Salt;
• Sour cream;
• Greens - to taste.

Pour the mushrooms into boiling water and leave to soak for 30 minutes.

Chop the onion into cubes and grate the carrots, fry in oil until golden brown and add flour, fry for 2-3 minutes.

Let the water for the soup boil and add the chopped mushrooms, add a little water in which the honey mushrooms were soaked so that the volume does not exceed 2 liters.

Peel the potatoes, cut into strips and add to the mushrooms, cook for 20 minutes.

We clean the shrimp, remove the intestines, cut into pieces and fry for 2-4 minutes.

Add the fried vegetables to the soup, let it simmer for 10 minutes and add the shrimp.

Boil for 5 minutes, add peppercorns, bay leaves and boil for 10 minutes, add salt to taste.

Turn off the stove and let the soup brew for 10-15 minutes.

When serving, decorate with chopped herbs and place 1 tbsp on each plate. l. sour cream.

Recipe for dried mushroom soup with noodles

The recipe for mushroom soup from dried honey mushrooms with noodles is very simple to prepare. However, to prevent the noodles in the soup from falling apart, they need to be heated in a dry frying pan before adding them, which will give the soup specific flavor notes. Scatter the noodles in a frying pan and stir over low heat until they turn light brown.

How to cook soup from dried honey mushrooms so that from a minimum of ingredients you get a flavorful and nutritious soup for 8 servings?

• Honey mushrooms – 70 g;
• Onion – 2 pcs.;
• Carrots – 1 pc.;
• Noodles – 150 g;
• Water – 2 l;
• Salt;
• Lavrushka – 2 pcs.;
• Butter;
• Black peppercorns – 4 pcs.;
• Parsley.

Boil the mushrooms for 20 minutes in boiling water, let cool and cut into cubes.

Bring the volume of water in which the mushrooms were boiled to 2 liters and let it boil again.

Peel the onion, cut into cubes and fry in oil until soft.

Peel the carrots, grate them on a coarse grater and add them to the onion, fry everything together until golden brown.

Add noodles, fried in a dry frying pan, along with vegetables to the mushrooms, cook for 20 minutes.

Add salt, pepper and bay leaf, let simmer for 2-3 minutes and remove from heat.

Let it brew a little, pour into plates, garnish with chopped herbs and serve.

If anyone wants, you can put 1 tbsp in the soup. l. sour cream or mayonnaise.

Cream soup with honey mushrooms and chicken meat

To prepare the dish, you need the following products:

• 1.25 liters of chicken broth;
• 150 grams of carrots;
• 300 grams of fried honey mushrooms;
• 400 grams of potatoes;
• 50 ml fat;
• 500 ml 15% cream;
• 150 grams of dried porcini mushrooms;
• 90 grams of parsley;
• 90 grams of flour;
• 150 grams of onion;
• 600 grams of boiled chicken meat;
• 150 ml sour cream for serving.

Boil potatoes in broth. Using a slotted spoon, remove and puree. Fry the carrots and onions, add to the puree, then add 3 tablespoons of flour. Puree the vegetables using a blender. Mix hot cream with broth. Then gradually add it to the vegetable puree, constantly beating with a blender at low speed.

The mixture should have the texture of a thick sauce. Pour it into a saucepan, boil, add salt, dried mushrooms, spices.

Place finely chopped mushrooms, chopped parsley, and chicken into the pan. Serve with sour cream.

Honey mushrooms are easy to prepare. The dish turns out tasty and nutritious.

Fragrant, piquant, tender, refined and simply very tasty. All these epithets, as a rule, come to mind for those who try properly prepared mushroom soup from honey mushrooms. Wild mushrooms have always been very finicky in pre-processing and during cooking. If you do something wrong, the amazing taste of forest mushrooms can be ruined irrevocably. That is why we have prepared for you a collection of selected recipes for such a wonderful dish so that you never have problems preparing honey mushrooms.

Ingredients:

• potatoes – 0.5 kg;
• fresh honey mushrooms – 0.3 kg;
• vegetable oil – 0.1 l.;
• onions – 1 pc.;
• carrot – 1 pc.;
• salt and pepper to taste;
• greens and sour cream for serving.

Cooking process:

1. To begin with, begin the preliminary preparation of freshly collected or purchased honey mushrooms. They must be washed with the utmost care and precision under cold running water, and then transferred to a sieve or colander. This way you can easily get rid of excess moisture.
2. The recipe allows you to leave honey mushrooms whole, but for convenience it is better to cut them into strips. Place a saucepan with salted water over medium heat. At the moment the water boils, you can add crushed honey mushrooms. It is important not to overcook the food, so cook it for no more than 15 minutes.
3. To quickly prepare honey mushroom soup while the mushrooms are cooking, you shouldn’t waste time. Start peeling vegetables. Potatoes need to be peeled and then cut into strips or cubes. All that remains is to throw the potatoes into the honey mushrooms and cook them together for half an hour. This time can be used to thoroughly peel and rinse the carrots and onions under running water.
4. Place a thick-bottomed frying pan on the fire and pour a little sunflower oil onto it. It should be warmed up thoroughly. Be sure to cut the onion into small cubes and chop the carrots using a coarse grater. Then place them together on the grill surface, stir gently and cook until golden brown. It is quite difficult to say exactly how long this will take. Usually it takes 5-7 minutes.
5. Add the prepared vegetable mixture immediately to the mushroom soup. Check the dish for salt and pepper. Turn off the heat under the pan and cover with a lid. Rinse fresh parsley or dill under running water, chop finely and also add to the soup with fresh honey mushrooms. Ready! Serve hot with sour cream.

How to cook dried honey mushroom soup with chicken

Try making a recipe for soup from dried honey mushrooms with step-by-step photos, and you will be surprised how easy and simple this option is. And to give the dish a delicate note, add chopped processed cheese at the end of cooking.

• Chicken fillet – 300 g;
• Water – 2.5 l;
• Dried honey mushrooms – 70 g;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Salt;
• Processed cheese – 1 pc.;
• Sunflower oil;
• Parsley root – 1 pc.;
• Basil greens.

How to cook soup from dried honey mushrooms and chicken fillet so that the dish turns out delicious and can even decorate a holiday table?

Leave the honey mushrooms overnight so that they swell.

Carefully pour the water into another pan without sediment. We bring the volume of water to 2.5 liters and put it back on the stove.

Cut the mushrooms into slices and add them to boiling water.

Chop the carrots and onions and fry in oil until golden brown.

Cut the chicken fillet into cubes and fry separately until golden.

Add vegetables and meat to the mushrooms, boil for 10 minutes, add salt to taste, and add grated parsley root.

Boil for 10 minutes, add processed cheese cut into cubes and cook for 5 minutes over low heat.

Let it brew for a few minutes and sprinkle with basil.

How to cook mushroom mushrooms from frozen mushrooms

The recipe we proposed with a photo of a mushroom mushroom mushroom with chicken is not at all difficult to prepare. The most important component of the soup will be frozen mushrooms and your good mood.

Honey mushrooms are considered one of the most aromatic and healthy mushrooms. And the combination of honey mushrooms with chicken meat in a mushroom picker will delight even gourmets. About the recipe for mushroom mushrooms made from frozen mushrooms with chicken, we can say that this is a simple and at the same time very tasty mushroom soup.

• Chicken legs – 2 pcs.;
• Honey mushrooms – 300 g;
• Potatoes – 3 pcs.;
• Carrots – 1 pc.;
• Water – 4 l;
• Onion – 1 pc.;
• Pepper and salt - to taste;
• Butter – 50 g;
• Bay leaf – 3 pcs.;
• Flour -3 tbsp. l.;
• Milk – 1 tbsp.;
• Dry dill, thyme - ? tsp;
• Nutmeg - on the tip of the knife.

Cut the legs into 2 parts, put them in a pan with water and cook for 40 minutes. Add salt to taste, ground pepper and bay leaf.

Separate the legs from the bones, cut the flesh into cubes and return to the pan with the broth.

Peel the potatoes, cut them into cubes, wash them and add them to the chicken broth, cook for 30 minutes.

Cut the onion into half rings, add butter to the melted frying pan, and fry until soft.

Peel the carrots and grate them on a coarse grater, combine them with the onion and continue frying until golden brown.

Combine the defrosted honey mushrooms with vegetables and fry for 15 minutes until all the liquid has evaporated.

Add thyme, stir and add the contents of the pan to the broth.

Mix milk and flour, beat with a whisk so that there are no lumps, add dry dill and nutmeg, mix. Pour in a thin stream, stirring continuously, and cook for 15 minutes over low heat.

The mushroom bowl with chicken turns out thick and rich in the aroma of wild mushrooms. If you want a thinner soup consistency, add water and bring to a boil.

Dried mushroom soup with barley in a slow cooker

A slow cooker will help preserve the original taste of all recipe products. This dish will be quite tasty even without the absence of meat.

How to make soup from dried honey mushrooms in a slow cooker with the addition of pearl barley?

• Honey mushrooms - 70 g;
• Pearl barley – 50 g;
• Potatoes – 5 pcs.;
• Carrots and onions – 1 pc.;
• Vegetable oil – 3 tbsp. l.;
• Salt;
• Ground pepper - to taste.

Pearl barley is washed in water and soaked for 1 hour.

Mushrooms are soaked in hot water for 40 minutes.

Potatoes, onions and carrots are peeled and cut into cubes.

Oil is poured into the multicooker bowl, onions and carrots are added and turned on to the “Frying” mode for 10 minutes.

Add the potatoes and continue the “Frying” mode for another 10 minutes.

The pearl barley is washed and added to the vegetables, the mushrooms are chopped and also added to the slow cooker.

Add salt and pepper to taste, add 1 liter of water and turn on the “Stew” mode for 60 minutes.

After the signal, dried honey mushroom soup, prepared in a slow cooker, is optionally seasoned with herbs and sour cream.

Mushroom soup in a slow cooker

Nowadays you can easily find a huge number of kitchen appliances in hardware stores. So having a multicooker at home can make life much easier. So, to prepare a delicious mushroom soup with barley in a slow cooker, you will need to follow simple instructions:

1. First of all, you need to prepare all the ingredients. 50 grams of pearl barley are soaked for an hour, and 70 grams of dried pearl barley are soaked for only 40 minutes. Carrots and onions (one piece each), as well as five potatoes, are cut into small cubes.
2. As soon as the allotted time has passed, you can start preparing the dish. To do this, pour a small amount of vegetable oil into the multicooker bowl, and then add onions and carrots. You will need to turn on the “Frying” mode for about 10 minutes.
3. At the end of the time, the potatoes are laid out and the timer is set again for 10 minutes. Then the pearl barley is washed and the mushrooms are chopped. All these ingredients will also need to be added to the slow cooker. Everything is well salted, and then other seasonings are added. The mixture is poured with a liter of cold water.
4. The soup itself should be cooked in the “Stew” mode for about one hour. After cooking, it is seasoned with sour cream and herbs.