Dried mushroom soup - 7 home-made recipes

Dry mushrooms, like fresh ones, contain a sufficient amount of vegetable protein and fiber. But the mushroom aroma of this product is so pronounced that dishes prepared on its basis are especially delicious. Mushroom drying can be one of the ingredients of cutlets, cabbage rolls, dumplings, dumplings, hodgepodge, borsch and sauces. You can significantly diversify your daily diet by making dried mushroom soup. Moreover, there is more than one recipe for this dish.

Dried Mushroom Soup - A Simple Recipe

To cook a simple and mouth-watering soup of dried mushrooms with potatoes, you should take:

• 2000-2500 ml of drinking water;
• 550 g of potatoes;
• 240 g of onion;
• 170 g carrots;
• 100 ml cream;
• 34 g of dried mushrooms;
• 35 ml of vegetable oil;
• salt, herbs, spices.

Cooking step by step:

1. Mushrooms should first be washed in running warm water from sand and litter. Then let the whole liquid drain, and pour the mushrooms in a fresh portion of boiling water and leave to soak.
2. Peel the peel from potatoes and crumble them into cubes or in another way. To determine the water for the first dish in a suitable container on the stove and wait for it to boil. Then shift the potato cubes into it and cook until absolutely ready.
3. While the potatoes are being cooked, fry the skipped carrot chips and onion chopped in half rings in a pan.
4. Squeeze the mushrooms with your hands and transfer to a frying pan to sautéed vegetables, pour a small amount of water in which they were soaked and simmer until the liquid evaporates completely.
5. Pour the cream into the mushroom fry, stir and turn off the heat. Wash greens, chop, put in a pan to the mushrooms and mix.
6. Put mushroom fry in a pan with boiled potatoes, salt, season with spices.Bring to a boil and remove from heat. The dish will turn out to be more savory if it is infused for at least an hour before serving.

In a slow cooker

For a tasty, aromatic and diet mushroom soup in a slow cooker per 100 grams of mushrooms and a pound of potatoes, the following products will be required:

• 2500 ml of water;
• onion and sweet carrot;
• Zhmenka Vermicelli;
• 30-40 ml of vegetable oil;
• spices and salt to taste.

How to cook dried mushroom soup in a slow cooker:

1. Before proceeding to other culinary processes, dry mushrooms should be soaked in boiling water. In order for the swelling to go more actively, the container with the dryer is covered with a lid.
2. In a multicooker, pour a bit of vegetable oil, put the onion with carrots, previously chopped with a knife and grater. Cook these vegetables for about five minutes using the Frying function.
3. Next, put the squeezed steamed mushrooms and prepared potatoes into the roast. Pour the right amount of water and cook for two hours, using the "Extinguishing" program.
4. 20-30 minutes before the completion of the cooking program, add vermicelli, salt and spices to the electric pan.

Read also:mushroom soup

With barley

To cook mushroom soup with barley per 100 grams of mushrooms you will need:

• 300 g of potatoes;
• medium onion and the same carrot;
• 60 g of pearl barley;
• 55 g ghee;
• bay leaf, black pepper, salt and sour cream to taste.

The sequence of culinary processes:

1. Soak the mushrooms before cooking. It is preferable to do this the night before.
2. Soaked mushrooms pour enough water and put on fire. After boiling, this soup ingredient should boil for about an hour and a half. Boiling water should be added periodically.
3. While the mushrooms are boiled, separately washed until ready, cooked pearl barley and cook in ghee a vegetable frying of half rings of onion with carrot chips.
4. Catch boiled mushrooms with a slotted spoon in a separate container. Gently pour the decoction from the pan in which they cooked, into another container, leaving a residue at the bottom.
5. In a pan with mushroom broth, add barley, mushrooms, fry and peeled chopped potatoes. Put everything on fire and cook until potatoes are ready.
6. Add spices and salt to the soup a couple of minutes before turning off the fire. Serve, seasoned with sour cream to taste.

With buckwheat

For mushroom soup with buckwheat, you will need:

• 100 g of mushroom drying;
• 100 g of buckwheat;
• 150 g of potatoes;
• 70 g of onion;
• 80 g of carrots;
• vegetable oil, spices and salt.

Working process:

1. Soak the mushroom dryer in hot water for at least two hours. After soaking, rinse thoroughly, add water and boil for a quarter of an hour. Drain, pour new and boil another ten minutes.
2. Without wasting time, carrot chips and chopped onions should be passaged on a small amount of vegetable oil.
3. Put the peeled potatoes diced into cubes with mushrooms and boil for 10 minutes. Next in the soup send washed buckwheat and cook for 10 minutes after boiling.
4. After that, send the roast, spices and salt to the soup. Let the contents of the pan boil for five minutes and turn off the heat.

When the finished soup is a little infused, it can be served. Tastier to do it with sour cream and herbs.

How to cook dried porcini mushroom soup?

Dried porcini mushrooms go well with any cereals and pasta. But those to whom the list of ingredients below seems rustic can add a refined touch of taste by replacing Parmesan cream cheese.

For the fragrant and rich soup of dried porcini mushrooms, you should use the following food set:

• 100 g of dried porcini mushrooms;
• 400 g of potatoes;
• 75-80 g of onion;
• 80-95 g of carrots;
• 100 g Vermicelli type "Spider line";
• 30 ml of vegetable oil;
• 50 g of cream cheese;
• table salt to taste.

Cooking method:

1. Porcini mushrooms soak in water for at least a couple of hours (ideally they should swell all night). Then change the water and put the mushroom dryer to cook.
2. After 30-40 minutes, catch the mushrooms with a slotted spoon, and transfer the peeled and diced potatoes to the broth that remained in the pan. Cook for 10-15 minutes.
3. While the potatoes are being cooked, first fry the onions and carrots in a pan, and then add the boiled mushrooms and simmer all together for about 5 minutes. If necessary, mushrooms can be cut into smaller pieces.
4. To the finished potatoes, shift the frying of vegetables with mushrooms and vermicelli. Cook until cooked pasta, focusing on the time indicated on the package.
5. Then salt the soup, add the grated cream cheese, keep the pan on fire until it melts. Remove the finished dish from the stove, let it brew for at least five minutes under the lid and you can taste it.

The peculiarity of dried white mushrooms lies in their aroma. Therefore, deciding to make soup from them according to any of the recipes given, all “bright” spices should be excluded from them.

Italian cooking option

In many European countries, first courses with a creamy consistency are especially popular.

One of these delicacies is Italian mushroom soup puree, which is prepared from:

• 3000 ml of drinking water;
• 500 g of potatoes;
• 500 g of fresh champignons;
• 200 g of Portobello champignon or brown hat mushroom;
• 70 g of dried porcini mushrooms;
• 150 g carrots;
• 110 g of onions;
• 110 g of root celery;
• 1 sprig of rosemary;
• olive oil, black pepper and salt to taste.

The recipe for mushroom soup puree in steps:

1. In a saucepan of a suitable displacement, boil water, add salt, pepper and small pieces of a sprig of rosemary to it.
2. Peel potatoes, roots and one carrot, wash, cut into small cubes and put in boiling water after the spices.
3. Dried porcini mushrooms pour boiling water for 20 minutes, then squeeze, chop and add to the vegetables, which have managed to boil for about twenty minutes.
4. Meanwhile, finely chopped onions and grated the rest of the carrots, fry in a pan with olive oil.
5. Peel the mushrooms and turn them into small slices.
6. Add vegetable frying and fresh mushrooms to the soup and cook for 15 minutes over medium heat. Remove the pan from the stove, let the soup stand for 20 minutes under the lid, then puree it with a hand blender and serve with sprinkled greens or crackers.

French Dried Mushroom Cream Soup

About half a century has passed since the fashion for mashing all the ingredients of soup in mashed potatoes appeared in France. Presumably, that is how cream soups appeared. The finished dish is light and even airy. The only conditions for its preparation are a proven recipe and the presence of a blender or mixer in the kitchen.

To prepare a French creamy cream soup, the proportions of the ingredients will be as follows:

• 60 g of dried mushrooms;
• 300 g of fresh mushrooms;
• 60 ml of melted butter;
• 70 g turnip onions;
• 15 g of garlic;
• 50 ml of wine;
• 100 ml of water;
• 50 g of flour;
• 100 ml of heavy cream;
• salt, pepper and chopped parsley.

Cooking order:

1. Pour dried mushrooms with boiling water and leave them in it for a quarter of an hour. Then squeeze, and strain the water and leave - it will come in handy in the future.
2. In butter, fry finely chopped onions and garlic, add fresh and steamed dried mushrooms, cook until the liquid has completely evaporated.
3. Pour wine to the mushrooms and simmer for a couple of minutes to evaporate the alcohol. Next, sift the flour and add water that remains after soaking. Stew on low heat for about half an hour.
4. After that, catch small beautiful mushrooms with a slotted spoon. Pour cream into the remaining mass, warm well, salt, pepper. Remove from heat, mashed in a blender.
5. Serve the soup in portions, beautifully spreading whole mushrooms on top of the plate and sprinkling with chopped herbs.

So that the soup puree does not turn out liquid and does not separate into broth and sediment from the crushed products, you must carefully follow the recipe and accurately measure the prescription amount of products.