Prepare soup from dried porcini mushrooms. Royal lunch: dried porcini mushroom soup

First option

To cook the soup you will need:

porcini mushrooms - 0.5 kg;
potatoes - 0.5 kg;
onion - 1 pc.;
salt (to taste);
oil (for frying);
greenery;
sour cream.

We carefully wash the mushrooms, cut them into pieces (not very large), add 0.5 liters of water and put them on gas. We throw in bay leaves, peppercorns, and other spices, taking into account the tastes of family members. You don’t have to use any additives, just leave the mushroom smell. If the water boils, then continue to cook for another forty minutes, not forgetting to remove the foam.

Take a carrot and cut the onion into small pieces. Then fry it until tender golden color, pour out the carrots. Continue frying until the carrots become soft. Peel the potatoes, chop them into cubes and pour them into the broth where the mushrooms are cooked. Add fried onions and carrots. We check the readiness by checking the potatoes. Serve with herbs and sour cream.

Porcini mushrooms can be prepared with the addition of garlic, butter. And to make the dish more filling, you can add vermicelli.

Now we’ll tell you how to prepare another porcini mushroom soup.

Homemade noodle soup recipe

Ingredients:

porcini mushrooms - 5oo grams;
noodles - 80 grams;
butter (ghee or butter) - 50 grams;
onion - (small) one;
dill;
parsley;
sour cream.

To prepare noodles you will need:

400 grams of flour;
butter - 2 tablespoons;
room temperature- 5-6 spoons.

First stage of cooking

We make noodles like this: pour flour onto a board and make a hole. In a bowl, mix the oil with water and add some salt. Pour the resulting mixture in a thin stream into the flour on a board. Knead batter. Then gradually add the remaining two glasses of flour to get a stiff mixture. If necessary, add water. Roll out the dough, cut into strips, dry in a hot place. That's it, the noodles are ready.

Second phase

Now let’s cook porcini mushroom soup. We wash the boletus mushrooms, cut them into cubes, throw them into a saucepan and simmer the broth for forty minutes over low heat. Then add the noodles, salt, and continue cooking. Sauté the onion, chopped into rings, until soft golden brown, and place it in a saucepan along with the prepared dill and parsley. Add a piece of butter. Boil for another minute or two and remove from the stove. That's all, mushroom soup with porcini mushrooms is ready. Serve, seasoned with sour cream.

Another variant

Soup from forest mushrooms You can cook it using both fresh and dried forest products. Thrifty housewives making preparations for the winter. They dry the mushrooms, marinate them, pour them different types fat Therefore, these women always have a jar or a bunch of boletus mushrooms.

Now we will tell you the soup from dried mushrooms. Just note that the weight dried boletus, which we will use, are 8-10 times less than fresh ones. Before cooking, they must be soaked in water. It's better to do this at night.

To prepare the soup you need to take:

boletus - 1.5 cups;
thin vermicelli - 80 grams;
potatoes - 5-6 small;
carrots - 1-2 pieces;
onions - 2 pcs.;
parsley (root) - 1 pc.;
sprigs of dill;
sunflower oil (for frying);
spices, salt (to taste);
celery (we need the root) - one piece.;
sour cream (to taste).

Cooking process

When it has already boiled, add the prepared mushrooms into the water. Then parsley, celery, onion, carrot, cook until completely soft.

Add the prepared potatoes into strips into the soup, remove the cooked vegetables from there. Pour in the roast (bring the second carrot until soft, fry the onion until soft golden brown), pepper, bay leaf. Be sure to add salt.

Add vermicelli, and a little later - greens.

Reduce the heat and keep the pan on for another 10 minutes with the lid on. The mushroom is cooked. Fill the plates, seasoning with sour cream.

Often creative housewives replace vermicelli with pearl barley. Of course, this grain is added to the soup much earlier than vermicelli. Sometimes the mushrooms are boiled until half cooked, then sautéed with carrots and onions. Then they are thrown back into the pan.

Option for meat eaters

Can be cooked on meat broth mushroom soup from dried porcini mushrooms. The recipe is simple and straightforward. For cooking you need:

meat - 300 grams;
dried mushrooms - 1.5 cups;
onion - 2 pcs. medium size;
carrot (small) - 1 pc.;
bay leaf, peppercorns, salt;
sour cream (cream) for dressing;
greens (sprigs of dill, parsley).

Mushroom soup made from dried porcini mushrooms: recipe

Place the meat in water and cook until done, then remove and set aside for now. Pour mushrooms into the broth (prepared in advance, that is, soaked overnight in water). We also add pepper and bay leaf, salt and cook for about 15 minutes. Then we also throw the potatoes cut into strips, fried onions and carrots into the pan. Cook until done.

We cut the meat according to the number of servings and add it in the last minutes of cooking. When serving, add a spoonful of cream and sprigs of dill and parsley (as you like).

With milk

You can cook mushroom soup from dried porcini mushrooms with milk. We will now tell you the recipe for this dish. To do this you will need:

potatoes -2-4 tubers;
onion - one piece;
dry mushrooms - one and a half glasses;
sunflower oil - 1 tbsp. spoon;
milk - half a glass;
dill sprigs, salt (to taste), parsley.

Cooking soup

Soak the mushrooms in spring water overnight. After 8-12 hours, cut into pieces and place in a bowl filled with water. Boil for 35-45 minutes, then add the potatoes, crumbling them into small slices. Then we salt the dish. Fry carrots and onions, add to soup, season with milk. Cook until done. When serving, sprinkle with fresh herbs.

You can remove the boiled mushrooms from the soup and stew them in oil, adding onions, carrots, and spices. Then return to the pan, into the almost cooked dish. Some housewives beat milk with eggs and pour in this mixture before the end of cooking.

Conclusion

Now you know how to make dried mushroom soup, not just one, there are many of them. Therefore, we choose the one that best suits our idea of mushroom soup. And Bon Appetit!

IN European countries For example, in France and Italy, dishes prepared from porcini mushrooms are very popular. Quite filling and nutritious, they have bright taste, which cannot be confused with the taste of champignons or chanterelles. Domestic chefs also do not lag behind their foreign colleagues and do not miss the opportunity to prepare a variety of dishes from porcini mushrooms.

It is noteworthy that the porcini mushroom, due to its gastronomic qualities, is unusually resistant to all types culinary processing and is good both fresh and frozen, and pickled and dried. By the way, it is the dried mushroom that retains its bright taste and aroma even more strongly, which is why dishes made from it turn out rich, appetizing and delicious.

We invite you to prepare a soup of dried porcini mushrooms with vermicelli, the recipe of which even a novice housewife can master.

Taste Info Hot soups / Mushroom soup / Noodle soup

Ingredients

Dried mushrooms (white) – 50 g;
Potatoes – 1-2 pcs.;
Carrots – 1 pc.;
Onions – 0.5 pcs.;
Vegetable oil – 3 tbsp;
Vermicelli – 60 g;
Salt - to taste;
Bay leaf – 1 pc.;
Fresh herbs - 3-4 sprigs.

How to make soup with dried porcini mushrooms and vermicelli

Before cooking, dried porcini mushrooms must be pre-soaked. For this required quantity place the product in a bowl and pour a glass of warm boiled water. In this state, the mushrooms should stand for 30 minutes to 1 hour.

Place a 2.5 liter pan of water on the stove. While waiting for the water to boil, prepare the remaining ingredients: peel the potatoes, carrots and onions for the future soup.

After the water in the pan has boiled, transfer the porcini mushrooms into it along with the liquid in which they were soaked. If the mushrooms are large, cut them into pieces. Season the water with salt to taste. Cook the mushrooms for about 10 minutes over moderate heat.

Cut the peeled potatoes into bars or cubes and add to the pan. Continue cooking the soup.

Chop the peeled carrots and onions in a convenient way. You can grate or cut the carrots into thin strips. Just finely chop the onion.

Pour into the pan vegetable oil and heat it up. Place chopped vegetables for sautéing. Stir carrots and onions occasionally until soft.

Place the sautéed vegetables into a saucepan.

After 2-3 minutes, add vermicelli to the pan. Cook the soup with dried porcini mushrooms until tender for another 5 minutes.

At the end, season the finished mushroom soup with bay leaf. It is recommended not to serve the dish immediately, but to let it brew for half an hour. Pour the soup with porcini mushrooms into bowls, and sprinkle each serving with chopped fresh herbs (in this recipe used green onions and dill). You can also diversify the serving of this soup with sour cream or heavy cream.

On a note:

Some chefs recommend calcining the vermicelli in a dry frying pan until golden brown, and then adding it to the soup. In this case, it will not boil over and will add its own flavor note.
There is no need to cook spider web vermicelli, add it at the very end, wait until it boils and turn it off, the vermicelli will infuse and be ready.
If possible, before cooking, the mushrooms should be soaked in cold water overnight, and the soup should be prepared in the morning. Then it will turn out especially rich and tasty.
To reduce the calorie content of mushroom soup, instead of sauteing vegetables in a frying pan, bake them in the microwave, adding a drop of vegetable oil.
If mushroom broth turned out to be too rich and sharp, you can soften its taste by adding a piece of melted cream cheese at the very end of cooking (for example, “Yantar”, “Druzhba” or “Nadezhda”).
Fried flour or semolina in small quantity, added during the cooking process of the soup, will give it thickness and satiety.
When choosing spices and seasonings for soup, you should be careful not to “overwhelm” the bright taste of the mushrooms themselves. They go well with black ground pepper, garlic, parsley, celery, rosemary and thyme, but only in moderation.
The recipe presented is basic. More satisfying and nutritious soup It will work if you cook it with chicken.
Vermicelli in mushroom soup can be replaced with rice, lentils or buckwheat.

Among huge amount it is worth highlighting, for the preparation of which you need very simple ingredients. In this material we will share with you a recipe for dried porcini mushroom soup. Save it for yourself to enjoy a special taste every season.

Dried porcini mushroom soup is tasty dish, the aroma of which you will not be able to resist. Preparing this soup is quite simple; it does not contain any specific ingredients, because the main highlight is porcini mushrooms. Their smell and taste are here main feature mushroom soup, which many people prepare at the end of autumn.

Dried porcini mushroom soup

porcini mushroom soup recipe

What we need:

50-100 g dried porcini mushrooms
7 potatoes
2 carrots
2 onions
100 ml 20% cream
salt (to taste)
greenery

Dried porcini mushroom soup: how to cook

1. Pour dried porcini mushrooms with water for 3 hours to allow them to swell. Then rinse the mushrooms well with running water, making sure that there is no sand left on them.
2. Peel the potatoes, cut into cubes and cook in boiling water.
3. Grate the carrots, peel and chop the onion. Sauté carrots with vegetable oil, add onion and fry until golden brown.
4. Squeeze the mushrooms from the water, chop large pieces. Add mushrooms to the pan and add a little water. Simmer the mushrooms until all the liquid has evaporated, then add the cream to the pan and mix all the ingredients. Turn off the fire.
5. When the potatoes are cooked, add mushrooms, carrots, onions and cream to the pan. Cook the soup for another 10-15 minutes, then turn it off.
6. Let the porcini mushroom soup brew and add chopped herbs to it.

Let us remind you that we have it on our website - this dish is popular in all restaurants.

Soup from dried porcini mushrooms turns out to be nourishing, tasty and incredibly aromatic, easy to prepare at home and liked by everyone without exception: both adults and children.

To make a delicacy with your own hands, you don’t need any special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients- and half an hour later delicious dish will be ready. To prepare you will need the most simple products: onions, carrots, noodles, potatoes, processed ones can be used if desired cream cheese and chicken broth.

Calorie content of soup

Porcini mushrooms can be classified as dietary products: their calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.

Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per serving: if you use only onions, carrots, a little oil for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese- more.

However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to watch their figure.

Porcini mushroom soup with melted cheese

Ingredients (for 5 servings):

dry porcini mushrooms –45 g;
water –1.5 l.;
potatoes –455 g;
onion –125 g;
carrots –125 g;
processed cheese – 225 g;
butter –25 g;
salt –5 g;
black pepper – ⅓ tsp, optional.

How to cook:

Soak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.
Peel the potatoes, cut into small pieces and add to the mushroom broth. Continue cooking for another 15 minutes.
Cut the onions and carrots into small cubes and fry in butter until soft. Transfer to the soup pot and cook for 5-7 minutes. Don't allow education golden brown crust on vegetables, it will ruin the taste of the finished dish!
Processed cheese cut into arbitrary pieces, add to the soup and cook, stirring constantly, until the curds are completely dissolved. This will take approximately 2-3 minutes.
Season the mushroom soup with salt, add black pepper if desired, and serve.

Video recipe

Dried porcini mushroom soup with noodles

Ingredients (for 5 servings):

dried porcini mushrooms – 30 g;
water – 1.5 l.;
onion – 100 g;
carrots – 125 g;
noodles – 125 g;
butter – 30 g;
salt – 5 g;
Bay leaf- 1 PC.;
fresh herbs parsley - 3-4 sprigs.

Preparation:

Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
Add noodles and continue cooking for another 5 minutes.
While the noodles are cooking, cut the onion into cubes and grate the carrots. fine grater. Heat the butter in a frying pan, add vegetables and fry for 5-7 minutes, stirring occasionally. To prepare vegetarian option, you can use vegetable oil.
Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.

Video cooking

Chicken soup with dried porcini mushrooms

Ingredients (for 8 servings):

chicken meat: wings, legs, thighs, necks – 400 g;
water – 2.5 l.;
dry porcini mushrooms – 100 g;
potatoes – 300 g;
carrots – 2 pcs.;
onions – 2 heads;
butter – 45 g;
small vermicelli – 75 g;
salt – 10 g;
black pepper – ½ tsp, optional.

Preparation:

Place the chicken meat in a saucepan, add 1 onion and 1 carrot, add one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth.
Wash the porcini mushrooms, fill with 1.5 liters cold water and leave for 2-3 hours. Then strain the liquid and chop the mushrooms randomly. Combine mushrooms and mushroom water with chicken broth. Place on the fire and cook, covered, for 20 minutes at a low simmer.
Add chopped potatoes and continue cooking for 15 minutes.
Cut the carrots and onions into cubes, fry in butter until soft, then add to the soup.
Place small noodles in the broth, stir and continue cooking together for another 7 minutes, and then remove from the heat.

The aromatic chicken soup with mushrooms is ready, you can start tasting!

Video recipe

All recipes for dried porcini mushroom soup are easy to prepare. If desired, you can increase or decrease the amount of any ingredient to adapt the taste to your habits and preferences. The more mushrooms you take, the richer it will be. ready dish. Do not forget to strain the water in which the mushrooms were soaked, otherwise the broth may turn out a little cloudy.

Ingredients for cooking:

2 chicken thighs;
150 g dried white mushrooms;
1 carrot;
1 head onions medium size;
2 tbsp. butter;
3 tbsp. small vermicelli;
ground black pepper, salt to taste;
onion, dill for dressing;
2-3 pcs. potatoes (for the second version of the soup, but you can cook without potatoes, only with noodles).

A little about the properties of porcini mushrooms

Dried porcini mushrooms have been used since ancient times in Rus' to prepare soups and snacks. Previously, housewives prepared dried porcini mushroom soup with the addition of potatoes or pearl barley. Today noodle soup is very popular. Modern chefs can offer a recipe for mushroom soup made from dried porcini mushrooms, prepared in a slow cooker.

However, before we start preparing the dish, let’s learn more about the main product included in the recipe for dried porcini mushroom soup. In Rus', the white mushroom was called the “King of Mushrooms” due to its beneficial properties and taste qualities. The secret to the dried product was the drying process. If this was done correctly, the mushrooms did not lose their useful properties. And when dried mushrooms cooked correctly, their taste remained natural and did not differ from the taste of fresh ones.

100 grams of dried white mushrooms contain 286 kcal (30.3 g protein, 14.3 g fat and 9 g carbohydrates). The product is rich in riboflavin, a substance involved in the growth of nails and hair, which is responsible for the condition of the skin and human health in general. Porcini mushroom is used as a remedy for loss of strength, metabolic disorders, tuberculosis and angina pectoris. Dried porcini mushroom is used to prevent cancer.

Now that the benefits of the product are obvious, the question arises, how to prepare this wonderful and healthy soup from dried porcini mushrooms?

Well, first of all, you need to buy mushrooms. It’s very good if there are avid mushroom pickers in the family who will be happy to bring a couple of boxes of porcini mushrooms from the forest, which you can dry yourself. But sometimes you still have to buy them. Here you need to be careful and not purchase a product from unknown people.

Secondly, you need to decide what you will cook. Often modern housewives give preference to dried porcini mushroom soup with vermicelli, which can be quickly and easily prepared according to a simple recipe.

Step-by-step recipe for porcini mushroom soup

How to cook dried porcini mushroom soup?

First, pour boiling water over the mushrooms and leave for 2 hours. Then the water is drained, the mushrooms are washed with cold running water, after which they are again filled with boiling water and infused for another half hour. Culinary experts say that mushrooms collected with your own hands should not be soaked, as they will lose their taste characteristics. However, if you purchased them from strangers, it is better not to ignore the soaking process.
We clean the onion and cut it into 2 parts, finely chop one of them.
Cut the washed and peeled carrots into rings.
Pour water into a saucepan and put it there chicken thighs, a whole half of an onion and a carrot. Cook the broth.
From ready broth take out the chicken and onions. We clean the thighs from the skin and cut the meat into small pieces, after which we put it back into the broth. If you want your dish to be less fatty, you can remove the skin from the chicken before cooking.
Fry the chopped onion in a frying pan with oil, as usual, until golden brown.
Cut the mushrooms into small strips. Place them in the broth along with the fried onions. Bring the water to a boil again and add vermicelli. Salt and pepper to taste. Cook for 15-20 minutes over medium heat. Add seasoning, which would be dill or onion.

There is another way to prepare this soup, when potatoes are added to the above ingredients. If you want to experiment with this recipe, then you need to use 200-300 ml when cooking. more water. Potatoes in the amount of 2-3 medium-sized pieces are added along with mushrooms.

Wonderful mushroom soup made from dried white mushrooms is ready! You can serve it as a first course with croutons from white bread with garlic. Mayonnaise or sour cream is added to taste. Thanks to high calorie content The soup can easily be served only as a main course.

The recipe for this soup is made from dried porcini mushroom perfect for housewives who don’t mind pleasing their household with something new and tasty. The prepared dish will not leave any member of your family indifferent.