Prepare dried mushroom soup. Fragrant dried porcini mushroom soup - a classic of Russian cuisine

This recipe for soup with dried porcini mushrooms was sent to me by Matsulevich Valentina Vasilievna, from Vitebsk, Belarus.

“In our family, all its members love to collect. We usually go on a quiet hunt in late August - early September. We have one very mushroom place. Locals they say that in this place, even in the driest year, you will never leave the forest without a basket of mushrooms.

This forest, by our Vitebsk standards, is located quite far away - about 75-80 kilometers from the city. Of course, quite a lot of money is spent on gasoline, but, as they say, the game is worth the candle. Sometimes a family of 3-4 people can easily collect 5-6 buckets of noble mushrooms - boletus, boletus, boletus - in a few hours. And our favorite place is also convenient because we can freely go far from the car in different directions, without fear of getting lost, because we’ve been picking mushrooms there for about 20 years now.

And now the mushroom harvest has been harvested, we have arrived in the city, and the most difficult part begins - sorting and cleaning the mushrooms. The young people urgently have some business to attend to, my husband needs to put the car in the garage, and I desperately sit down at the kitchen table and start working. This process usually lasts until 12 at night.

The best specimens are used according to a recipe that has been proven over the years, boletus mushrooms, touched by a worm, are sent on a wire rack to the oven to dry, if there are milk mushrooms, saffron milk caps and red mushrooms, then they are salted, and everything else is boiled and frozen in the freezer. And, of course, the next day, real mushroom soup is cooked from porcini mushrooms or boletus mushrooms.

And about five years ago, my daughter met a young man in early December. Everyone in our family is Catholic, only I am Orthodox. Catholic Christmas was approaching, my mother-in-law came to visit from western Belarus, and unexpectedly my daughter’s boyfriend asked to visit us for this holiday. I was very surprised, because they had just met, but I was happy about the guest.

Catholics have this custom - mushroom soup made from dried porcini mushrooms or boletus mushrooms is always served on the table at Christmas. I took a new box of dried mushrooms from the mezzanine and cooked it amazingly tasty soup. Everyone at the table was languishing in anticipation. tasty food. Moreover, my daughter praised my exclusive guy. And a wonderful smell came from the kitchen.

I served the first steaming plate to my future son-in-law. He was about to put a spoonful of sour cream in it, when suddenly I saw something incomprehensible in the second plate. There was something white floating in the soup. I put on my glasses, took a closer look and gasped - the entire surface of the soup was filled with white worms…

What an embarrassment! Came to the house for the first time new person, who a year later became my son-in-law, and my mother-in-law served the soup with worms. I tried to quietly take the plate from the guy, but he didn’t want to give it back, because the soup had a charming aroma! I was terribly ashamed, but I had to tell everyone what an opportunity it was. By the way, all the other mushrooms that I store in cake boxes turned out to be completely clean. And then I had to throw them away."

Every family has its own recipe mushroom soup. Some people like creamy mushroom soup, others prepare creamy mushroom soup with melted cheese. But, you see, the most delicious and aromatic mushroom soup is soup made from dried forest mushrooms. It is so tasty that you don’t need to come up with clever culinary techniques to make the soup more interesting - nature did everything for us.

Soup from dried mushrooms with potatoes requires a minimum of cost and time, but at the same time it is quite satisfying and light. Knowing the intricacies of cooking, even a beginner can prepare this soup, because there are no complicated cooking procedures in it.

Dried mushroom soup came to us from Europe. But even in the East, people have been preparing mushroom soups for a long time. There they are called mycelium or mycelium.

Most often, an infusion of these same mushrooms is used as a broth. Don't be alarmed by the dark color; there is nothing harmful in it, unless your mushrooms are poisonous, of course. You can also use milk, vegetable and meat broth for your mushroom soup.

How to make dried mushroom soup with potatoes - 15 varieties

I want to take a break from heavy stomach and fatty holiday dishes? Mushroom soup will be the best adventure!

Ingredients:

• Dried porcini mushrooms - 50 g;
• Milk - 500 ml;
• Butter - 50 g;
• Carrots - 2 pcs.;
• Onions - 1 pc.;
• Water - 3 l;
• Potatoes - 3-6 pcs.;
• Dill;
• Bay leaf;

Preparation:

Soak the mushrooms in milk for 4 hours. Then simmer them in butter for 10 minutes. Grate the carrots, finely chop the onion, and put it in a separate frying pan to fry for 15 minutes.

To prevent onions from stinging your eyes, rinse them cold water before cutting

Bring 3 liters of water to a boil and add chopped potatoes. We put carrots and onions there, and then mushrooms. Cook until done for 10-15 minutes and add dill and bay leaf. The soup is ready, you can sit down to the table! https://www.youtube.com/watch?v=aaYZQjMLU3Q

If you are fasting, but your stomach wants to treat itself to something more satisfying, you can prepare cabbage soup with mushrooms, which will serve as a good substitute for beef.

Ingredients:

• Cabbage - 300 g;
• Dried mushrooms - 25 g;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Vegetable oil - 1 tbsp. l.;
• Tomato paste - 1 tbsp. l.;
• Potatoes - 2 pcs.;
• Sour cream - 100 g;
• Parsley dill;
• Salt, peppercorns

Preparation:

Soak the mushrooms in water for 4 hours, then boil and chop the mushrooms. Fry carrots and onions in oil and add tomato paste. Place chopped potatoes, onions, carrots and mushrooms in mushroom broth adding spices, cook for another 15 minutes. At the end add shredded cabbage. The cabbage soup is ready! They can be served with herbs and sour cream.

A wonderful combination of noodles and mushrooms on your table!

Ingredients:

• Dried mushrooms - 70 g;
• Water - 2.5 l;
• Flour - 100 g;
• Egg - 1 pc.;
• Potatoes - 1 pc.;
• Onions - 1 pc.;
• Parsley root - 1 pc.;
• Carrots - 1 pc.

Preparation:

Soak the mushrooms in one liter of water for 2-3 hours. At this time, prepare the dough for homemade noodles: mix flour with salt and egg and mix thoroughly until a smooth and elastic dough is obtained. Cover with a bowl to swell for 20 minutes. Cut the parsley root in half and place it in a saucepan. There we also add diced potatoes and onions, and carrots in slices. Fill it with 1.5 liters cold water and bring to a boil. Cook for another 10 minutes over low heat, stirring. Salt the soup and add mushrooms. Strain the water in which the mushrooms were soaked and add it to the pan. Roll out the dough into a thin layer and cut into strips 5-6 cm. Place on top of each other and cut into noodles. Dry for 5-10 minutes and put in a pan for 20 minutes. Serve the soup with sour cream and herbs.

Another option for noodles with mushrooms. This time with meat!

Ingredients:

• Beef - 300 g;
• Dried mushrooms - 200 g;
• Potatoes - 2 pcs.;
• Carrots - 2 pcs.;
• Onions - 2 pcs.;
• Butter - 2 tbsp. l.;
• Sour cream;
• Salt pepper;
• Greenery;
• Flour - 100 g;
• Egg - 1 pc.

Preparation:

Soak the mushrooms in water for 2-3 hours. Cook beef broth, take out the meat and put the mushrooms there. Mix flour with egg and cover with a plate for 20 minutes. Roll out into a thin layer and cut into noodles. Fry chopped carrots and onions in oil and put in meat broth. Next add the chopped potatoes. Add mushrooms there and bring to a boil. Add noodles and cook for another 15 minutes. Add spices and herbs. Cut the meat into pieces and put it in the soup. Serve soup with sour cream!

Treat your guests to a rich soup with dried mushrooms!

Ingredients:

• Dry mushrooms - 100 g;
• Potatoes - 2 pcs.;
• Water - 8-9 l;
• Carrots - 1 pc.;
• Bay leaf, ground pepper;
• Onions 2-3 pcs.;
• Butter - 100 g;
• Sour cream - 200 g;
• Flour - 2-3 tbsp. l.

Preparation:

Soak the mushrooms in water for 15 minutes, then add the same amount of water and cook for 1 hour. Strain the mushrooms and continue to cook the broth. Grate the carrots and add to the broth with bay leaf and pepper. Dice the onion and put it in a frying pan with a small piece of butter and saute the pepper. Fry until golden crust and add a little vegetable oil. Cut the mushrooms into cubes. Melt in a separate pan larger piece butter and add flour, stirring constantly. Fry until the color darkens slightly. Add sour cream and mix.

It is better to use sour cream with a higher fat content so that the yushka is thicker and more satisfying

Brew this mixture for another 1 minute and turn off the stove. Add a ladleful of broth to this mixture and stir until the broth is gone. Pour into a saucepan and add fried onions with mushrooms and chopped potatoes. Bring to a boil and serve our delicious soup to your guests!

Do you want something delicious at a minimum cost? Prepare our soup!

Ingredients:

• Dried boletus- 50 g;
• Potatoes - 2 pcs.;
• Pasta - 100 g;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Butter - 1 tbsp. l.;
• Sour cream - 4 tbsp. l.

Preparation:

Soak the washed mushrooms in water for 4 hours. Strain and cut into strips. Put the broth on the fire, add mushrooms, potatoes, diced and sautéed carrots and onions. Separately cook the pasta and add it to the soup. Pour the soup into bowls and add sour cream. Bon appetit!

Such thick soup Any man will definitely appreciate it!

Ingredients:

• Dry mushrooms - 1/2 cup;
• Potatoes - 2 pcs.;
• Onions - 1 pc.;
• Vegetable oil - 3 tbsp. spoons;
• Champignons - 8 pcs.;
• Flour - 2 tbsp. l.;
• Butter - 20 g;
• Milk - 1/2 cup;
• Green onions - 3 feathers;
• Dill

Preparation:

Cook dry mushrooms until boiling, and then strain in a colander. Pour the broth into a bowl.

To ensure that the broth is free of sand from the mushrooms, pour it into a mug so that it settles at the bottom

Cook potatoes in broth. Chop the onion and simmer it in a frying pan in vegetable oil until it dissolves slightly. Chop the champignons and add them to the onion. We chop boiled mushrooms and add to the pan. Fry the mushrooms well and sprinkle with flour to thicken the sauce. For satiety, add a piece of butter. Pour the broth into the pan and evaporate the water from it a little. Add a little sour cream and continue stirring. Our men's soup is ready and ready to serve!

And this time we cook soup with meat broth.

Ingredients:

• Meat broth - 1 l;
• Cauliflower- 150 g;
• Potatoes - 2 pcs.;
• Carrots - 1 pc.;
• Parsley root - 1/2 pcs.;
• Onion - 1/2 pcs.;
• Butter - 2 tbsp. l.;
• Canned peas- 2 tbsp. l.;
• Dried boletus - 3 pcs.;
• Spices;
• Greenery

Preparation:

Soak the mushrooms for 2 hours. Chop them together with the potatoes and put them in boiling broth along with the trimmed cauliflower for 15 minutes. Fry onions, carrots and parsley root in oil, then add to the broth. At the end of cooking, add peas and spices. Serve our soup sprinkled with parsley!

“Nothing divides people like taste, and nothing unites people like appetite,” said Boris Krutier. Rest assured: this soup will please everyone if it is prepared correctly!

Ingredients:

• Dried mushrooms - 2-3 handfuls;
• Beans - 1 cup;
• Potatoes 2-3 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Sour cream - 3 tbsp;
• Flour - 2 tbsp;
• Salt;
• Pepper;
• Bay leaf;
• Oil for frying

Preparation:

Soak the mushrooms and beans overnight and set them to cook separately. Boil the beans twice for half an hour, changing the water. Chop the carrots and potatoes and add them to the mushroom broth with the mushrooms. Melt in a frying pan butter and add finely chopped onion and fry until golden brown. Pour the onions and beans into the pan and continue cooking. To make the dressing, put sour cream in a bowl and add salt, pepper and flour and a tablespoon of water. Mix everything and pour a little into the soup.

To avoid lumps in the soup, add the dressing while the soup is boiling, stirring constantly

Cook the soup for another 10 minutes and serve.

Despite such unusual combinations products, this soup will serve good dish for the autumn table!

Ingredients:

• Dried mushrooms - 50 g;
• Pumpkin - 200 g;
• Onions - 1 pc.;
• Potatoes - 2 pcs.;
• Sour apple- 1 PC.;
• Tomato - 1 pc.;
• Vegetable oil - 2 tbsp. l.;
• Green onions

Preparation:

Soak the mushrooms in water for 2 hours, then chop them together with the onion and simmer in oil. Cut the pumpkin and potatoes into cubes or strips and cook in hot water. Add chopped tomato, apple and mushrooms. Cook for 10 minutes until done. Bon appetit!

Tired of simple and boring soups? Try this one!

Ingredients:

• Dried mushrooms - 3 cups;
• Potatoes - 3 pcs. Fresh mushrooms- 1.5 kg;
• Broth - 4 cups;
• Onion - 1 pc.;
• Garlic - 2 cloves;
• Lemon juice - 2 tbsp. l.;
• Butter - 1 tbsp. l.;
• Olive oil - 2 tbsp. l.;
• Cheese - 200 g;
• Bay leaf;
• Spices

Preparation:

Pour dried mushrooms hot water for 10 minutes. Drain the mushroom infusion and chop the mushrooms. Boil fresh mushrooms. Finely chop the onion and garlic and place in a frying pan with butter and olive oil. Chop the potatoes and put them in a frying pan to fry. We put mushrooms there and pour mushroom infusion. Simmer until the liquid is reduced by half. Pour into a saucepan with hot broth mushroom sauce with grated cheese, pre-chopped in a blender. We're dripping lemon juice into the soup and cook without bringing to a boil. Pour into plates and eat with pleasant company!

Dietary chicken meat is perfect for those who are watching their figure!

Ingredients:

• Chicken - 500 g;
• Dried porcini mushrooms - 30 g;
• Potatoes - 3 pcs.;
• Carrots - 1 pc.;
• Onion - 1 piece;
• Butter - 1 tbsp. l.;
• Sour cream - 1/2 cup;
• Green onions - 6 feathers

Preparation:

Cut porcini mushrooms, swollen in water, into slices. Cut the chicken into pieces. Pour another 1 liter of water into the mushroom infusion and place the chicken and mushrooms in it. We put the pan on the fire. /Chop the onion and carrots and sauté in oil in a frying pan. Transfer to a saucepan and cook for half an hour. Chop the potatoes and put them in a saucepan. Cook until boiling and serve with onion feathers and sour cream.

And this is a classic buckwheat soup with mushrooms, which is familiar to everyone. But are you sure you are preparing it correctly?

Ingredients:

• Dried mushrooms - 50 g;
• Potatoes - 300 g;
• Carrots - 150 g;
• Onion - 150 g;
• Buckwheat- 50 g

Preparation:

Soak the mushrooms in water for 2 hours. Strain, but reserve the broth. Cut the mushrooms into slices and put them in cold water to cook. Pour in the mushroom broth and cook for half an hour. Cut the potatoes. We cut onions and carrots and sauté in vegetable oil. Add potatoes to the mushrooms and cook for another 10 minutes. Add sautéed vegetables and buckwheat. We wait until the soup boils and cook for another 15 minutes, adding spices. Eat for your health!

This soup is suitable for vegetarians.

Ingredients:

• Dried mushrooms - 40 g;
• Onion - 1 pc.;
• Water - 2 l;
• Potatoes - 2 pcs.;
• Toast

Preparation:

Soak the mushrooms in water for 3 hours. Strain and boil the mushrooms in the same water, adding chopped onions. Chop the potatoes and add them to the broth. Cook after boiling for another 15 minutes. Serve with croutons.

Boletus mushrooms are not for everyone. But if you cook them according to this recipe, no one will remain indifferent.

Ingredients:

• Potatoes - 4 pcs.;
• Dried boletus - 70 g;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Parsley root - 1 pc.;
• Butter - 2 tbsp. l.;
• Salt;
• Pepper;
• Dill

Preparation:

Soak the mushrooms for 2 hours, then cut off the stems and cut into 3 parts. Scald, add water and cook for 30 minutes. Fry the legs in butter. Fry carrots, onions and parsley separately. Cut the potatoes into cubes and add to the broth along with vegetables and mushrooms. Cook for another 15 minutes and serve with sour cream and herbs.

Mushrooms are a natural source of many useful substances and microelements.

In terms of the amount of protein necessary for building the muscles of our body, mushrooms can be compared with beef, and in terms of the amount essential enzymes and some organic acids can give a head start to many other products.

Therefore, it is advisable to periodically include these gifts of the forest in your diet, especially since there are a large number of delicious dishes that can be prepared from them - mushrooms fried in sour cream, mushroom salads and various snacks with mushrooms. And, of course, mushroom soup, which has an absolutely amazing taste.

At the same time, soup made from mushrooms just brought from the forest is less aromatic than from dried mushrooms. Gourmets know this very well and try to stock up on mushrooms in the summer so that they can always enjoy mushroom soup in the autumn and winter.

To prepare mushroom soup, any edible food will do. Forest mushrooms– boletus, boletus, boletus, porcini mushrooms, russula.

They can be dried and stored for a long time in a dry, dark place.

If you don’t like going into the forest to pick mushrooms, you can always buy them at your nearest store. Let's learn today how to cook soup from dried wild mushrooms so that you can please your loved ones at the family table.

The recipe is very simple and preparing this soup will not take you much time.

So, let's start cooking!

Ingredients

To prepare mushroom soup we will need:

• 2 handfuls of dry mushrooms;
• 1 head onions;
• 0.5 cups pearl barley or buckwheat;
• 3 medium potatoes;
• 1 carrot;
• allspice and black peppercorns;
• parsley;
• salt.

Making mushroom soup

You can prepare soup either from whole mushrooms or from crushed parts, which are easy to obtain by simply breaking large mushrooms.

Some people prefer soup from mushroom powder, which can be obtained by grinding dried mushrooms in a blender or coffee grinder. It turns out original puree, which is much easier to digest than whole mushroom soup, but still has the same nutritional value.

For richness, it is advisable to add a little grain to the soup. A handful of buckwheat or pearl barley works well for this. The cereal can be pre-fried in a dry frying pan. Although this recipe is not traditional, it also turns out very tasty.

Instead of cereals, you can add small ones to the soup pasta– stars or vermicelli filling.

In this recipe we will look at making soup with the addition of cereal.

1. Before starting cooking, dry mushrooms need to be filled with water and left to swell for 2.5-3 hours. Mushrooms soaked in water cook faster and turn out softer and tastier.

2. When the mushrooms are swollen, you can proceed directly to cooking. The water in which they were soaked must be filtered into a saucepan, then add clean water to 2/3 of the volume, add mushrooms, cereals and put on fire to cook.

For cooking, you can use meat broth prepared in advance. The soup will turn out even more satisfying and rich. But it will also contain more calories. If you are watching your figure, then you should take this into account.

Cook for 10-15 minutes (almost until full readiness cereals). Only after this add vegetables.

3. Wash the potatoes, peel them and cut them into small cubes, as shown in the photo below:

4. Peel and chop the onions with a knife, and grate the carrots.

Grinding carrots on a grater takes less time and grated carrots cook faster.

But, if you have a few extra minutes of time, it is better to cut the carrots into small slices. Such slices look much more beautiful on a plate.

You need to add chopped carrots to the pan a little earlier than grated carrots so that they cook properly and are not too harsh.

5. Some recipes advise that before the soup is ready, catch the mushrooms and fry them with onions, then add them back to the pan. Here we can advise you to focus on your taste. In any case, the soup will turn out very tasty.

1-2 minutes before complete readiness you need to throw a few peas into the soup allspice and add parsley. You can also add 1-2 bay leaves.

The soup should be served hot, spooned into bowls and topped with sour cream.

Soup from dried porcini mushrooms - it can be called signature dish many housewives. This is perhaps one of the few first dishes that are prepared for festive tables. This is due to the fact that this particular variety of mushrooms is the most aromatic and has special taste, which 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 “signature” move experienced chefs is a combination of 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 dried porcini mushroom soup - 15 varieties

The recipe below is classic recipe mushroom soup. It does not contain any ingredients that could “interrupt” 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 in a frying pan vegetable oil and fry the onions and mushrooms on it until golden color.

When the onions and mushrooms are fried, put them in a saucepan, fill 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.

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.

What could be better than home cooking?!!! Never mind! And that's true. Having prepared 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 out into thin flatbread and cut noodles out of 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!

To prepare mushroom soup, you can use any meat, however, rack of pork ribs will betray him 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.

Preparation:

Wash and cut the meat in portioned pieces. 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.

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 varieties 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.

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 cup to the flour hot water. 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 ready with porcini 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. Move 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.

For many people, borscht and soup are absolutely two 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- 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!

Soup made from dried porcini mushrooms with 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.

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

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!

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. Three carrots fine grater and put it 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 pan from the heat, gradually add 6 - 8 ladles to it mushroom broth and using a whisk, bring the contents of the pan until smooth.

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.

Both zucchini and porcini mushrooms are rich in all kinds of useful 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.

White mushroom is a very popular product worldwide. 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 send it to this broth pearl barley porridge, mushrooms and frying. 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.

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 add very similar taste soup. Actually this is not true. Even different varieties 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!

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

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!

Mushroom soup is a frequent treat on the Russian table. Of course, every summer good hostess makes preparations from useful and delicious mushrooms. Often mushroom soup in winter is a delicious reminder of fragrant summer. But many housewives admit that dried mushrooms make soup much richer and richer. That is why, even in summer, dried mushrooms are not used for mushroom soup. If you prepare this soup correctly, you can literally amaze your guests with your culinary masterpiece. Besides, mushroom soup is not only crazy tasty dish, its preparation does not take much time and effort.

Classic mushroom soup recipe

Each housewife has her own recipe for a unique mushroom soup. However there is a traditional dish, which is different classic recipe. Subsequently, it can be changed, depending on taste and preferences.

1. Porcini mushrooms make a light soup. But for mushroom soup, boletuses and boletuses are most often used - they give a good fat and a dark, rich color.
2. A good handful of mushrooms should be thoroughly washed and soaked in boiling water for 1.5-2 hours. This will make the mushrooms soft and pliable.
3. At this time you need to prepare the vegetables. Chop the onion and grate it large carrots, finely chop half the frozen bell pepper(you can do without it). Pour vegetable oil into a frying pan and fry the vegetables in it over low heat. Instead of vegetable oil, you can use butter - it will give the soup a more subtle taste and mild aroma. Fry the vegetables until golden brown and soft.
4. Prepare the potatoes in advance. 2-3 medium-sized potatoes need to be peeled and cut into 1-1.5 cm cubes.
5. Mushrooms need to be removed from the water and cut into small pieces. You should not grind the mushroom too much - it should be felt on your teeth, and not turn into porridge.
6. It's time to put a pot of water on the fire. If you have meat broth ready, use it. The soup will be more rich and satisfying. If you want to prepare a dietary mushroom soup– use just water.
7. Some housewives add mushrooms to a pan with the water in which they were infused. In this case, the color of the broth will be dark. If you want to cook light clear soup, fill only clean water, without using the one in which the mushrooms settled.
8. Bring the mushrooms to a boil and reduce heat. After 30 minutes, when you feel a distinct mushroom taste and aroma, add potatoes to the broth.
9. When the potatoes are cooked, add the fried vegetables to the broth and cook for about 20 minutes.
10. Season the broth 5 minutes before it’s ready. Mandatory spices include salt, peppercorns or ground pepper. To taste, you can add basil, sage, suneli hops. Be careful with bay leaves—too much will overpower the flavor of the mushrooms. In general, mushroom soup should be seasoned with caution. If the mushrooms are good, such a dish does not require anything other than pepper and salt.

You can serve mushroom soup with herbs - dill, green onions, parsley, cilantro. In addition, you need to put a spoonful of sour cream, kefir or yogurt on each plate. Fermented milk product gives mushroom soup a special deep taste.

If you like thicker soups, add a handful of thin noodles or a little separately cooked barley to the broth five minutes before readiness. You can add thickness to the soup using wheat flour. Add a couple of spoonfuls to the pan with the vegetables to make the soup a little cloudy and creamy.

This is a recipe for dietary mushroom soup that will appeal not only to you, but also to your children. To prepare it you will need chicken or parts thereof. Do not use chicken breasts– they are very lean and will not give enough richness to the broth.

Cover the chicken with water and bring to a boil. If you want to receive dietary dish, drain the first water, cook the broth in the second water. Separately, boil the porcini mushrooms in a small bowl until tender. In a frying pan, fry finely grated carrots and chopped onions. Remove the chicken and cut it into small pieces. After this, return the pieces back to the broth, add the chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes so that all ingredients are saturated with each other. Add salt and pepper to the soup. The dish turned out to be so light that it can be offered to a sick person without fear. At the same time, the soup turns out to be quite satisfying due to large quantity protein found in meat and mushrooms.

Mushroom solyanka

We will prepare Solyanka from champignons or porcini mushrooms. They need to be washed and put in a pan. Pour water over the mushrooms and let them boil. For flavor, add a whole onion to the pan. Separately in a frying pan you need to fry the onion with tomato paste. When the mushrooms are cooked, drain the water, cut the mushrooms into small pieces. You need to put mushrooms in a pan with pre-prepared meat broth, tomato onion, finely chopped pickled cucumbers without skin, small capers. Cook all ingredients for about 30 minutes until thoroughly soaked. Don't forget to season the solyanka with salt, pepper and bay leaf. When serving, the soup is garnished with parsley, a slice of lemon, a couple of olives and a spoonful of sour cream are added to each bowl.

Lenten mushroom soup with beans

This soup is good to eat during fasting. Beans and mushrooms have a lot of protein, so these products can easily replace meat. To prepare this dish, you need to soak the beans overnight in advance, and boil them in the morning until tender. In a thick-bottomed saucepan, fry finely chopped onion, grated carrots and thin slices of celery. When the vegetables become soft, add dried mushrooms. After 10-20 minutes, pour water into the pan and leave to cook for about an hour. Then add potatoes to the soup. When the potatoes are cooked, add the prepared beans, salt and spices. Garnish the soup with finely chopped dill.

In a small cauldron or thick-bottomed pan, fry finely chopped pieces of pork (about 300 grams). You can use other meat, but then the soup will not be as satisfying and rich. Add chopped onions and just a little carrots to the meat. Pour water over the fried meat and vegetables and let it boil. After boiling, remove the foam from the broth. Cook the broth for about two hours until the meat becomes very soft. Soak the chanterelles in boiling water a couple of hours in advance. Drain the mushrooms in a colander and chop them. When the meat is ready, add mushrooms to the cauldron. Cook them until fully cooked. Five minutes before the end of cooking, season the soup with spices, add a little melted cheese and a handful oatmeal. Mushroom stew with meat turns out incredibly appetizing and aromatic. Oatmeal adds thickness to the soup, and processed cheese special languid aroma.

Pea soup with champignons

Fry pieces of meat in a frying pan, add chopped onions and grated carrots. For beauty, you can add grated tomato. Transfer the contents of the pan to a saucepan of boiling water. Add peas to the boiling broth, and when they are half ready, add the chopped and washed dried champignons. 15 minutes before cooking, you can add potatoes - if desired. Season the soup with bay leaf, salt and ground black pepper. This hearty and tasty dish will decorate any table.

Mushroom soup with eggs

This unusual recipe mushroom soup will certainly please your taste if you are tired of traditional recipes preparations of this dish. For such a delicacy, we need a rich meat broth, three eggs, wine, spices and mushrooms (porcini mushrooms are best suited for this recipe). You need to add washed and cut mushrooms into several slices into the meat broth and let them cook well. When the mushrooms become soft, add to the broth dessert spoon wine and a teaspoon of salt. Don't forget about salt and pepper. You need to add a little more pepper than usual. Beat the eggs separately and add them in a thin stream to the boiling broth. This soup is served with sour cream and herbs. Wine gives the dish a special tartness, and sugar and salt make the taste unusual.

Mushroom soups are a real treasure trove of Russian cuisine. Recipes can be changed by adding cereals, pasta, different vegetables and spices. One thing that remains constant is the deep flavor of the rich mushroom broth. Make dried mushroom soup to add variety to your winter diet!

Video: how to soak dry mushrooms for mushroom soup