Dry mushrooms have a stronger and brighter aroma than fresh ones, which is why dried mushroom soup preferable. In addition, in a dry form, mushrooms perfectly retain all proteins and minerals, and they are more convenient to store. Before cooking, dry mushrooms need to be soaked to swell. This can be done in two ways: pour cold water for a couple of hours or pour boiling water for half an hour. If time allows, it is still better to use cold water; you will get a tastier broth.
You can leave the mushrooms soaked in cold water overnight and cook them in the morning. Another way is to soak it in warm milk, but then you have to pour out the milk.
Before soaking, mushrooms should be washed under running water, as contaminants could remain on them: soil, sand, needles, etc. even if you are going to use salted or pickled mushrooms for cooking, for example, if you are preparing solyanka, then it is better to cook the broth from dried mushrooms, especially if the dish is lean. By the way, this broth can be used to prepare many seasoning soups with cereals or pasta. You can combine mushrooms and meat or mushrooms and chicken.
If you want a delicious soup, but somehow you’ve become bored with everything, cook dried mushroom soup. It’s good if you managed to stock up on them in the fall. If not, you can buy it at the supermarket. This stew is best eaten freshly prepared, so we’ll make a small portion. For 1.5 liters of water, take a handful of dried mushrooms, carrots, onions, 3-4 potatoes.
We also need oil for frying, salt, pepper, herbs and sour cream for dressing. Pour warm water into a bowl and soak our mushrooms for half an hour - an hour. After this, strain the water into a pan filled with water and put the mushrooms there. It is better to put it in cold water, so the broth will be more saturated. Cooking time is about an hour, after boiling, reduce the heat. Meanwhile, peel the potatoes, carrots and onions. Cut the potatoes into cubes or strips, as you like, and cut the onions and carrots into small cubes.
If you are fasting, then frying can be done in sunflower or olive oil, but if not, then add a piece of butter to the vegetable oil, then the frying will be tastier and more aromatic. In the meantime, our broth is ready. We take out the mushrooms with a slotted spoon, cut them into small pieces and send them back, add the potatoes and fry them. Add a couple of bay leaves and a few black peppercorns. You can use other spices, but the mushroom soup itself is so flavorful that you can do without them. Place sour cream and fresh herbs on a plate. Such dried porcini mushroom soup will come out the most delicious, and its broth will be light.
Dried white mushroom soup Can be cooked with pasta.
We will need 50g of dried white mushrooms, 500g of potatoes, 1 onion, 1 carrot, a glass of noodles or stars, vegetable oil for frying, butter 5-10g, salt and spices to taste.
If you want, you can make this soup with chicken broth. In order to cook the chicken and pre-soaked mushrooms separately, the same amount of time will be required, then mix the broths. But mushrooms alone will be enough. For a three-liter pan, take 50g of porcini mushrooms. Soak them in advance with cold water or hot water for half an hour. Chop the mushrooms, add the strained water in which they were soaked, bring the volume to 2.7 liters and cook for 40 minutes. Peel and chop potatoes, onions and carrots.
Sauté onions and carrots in vegetable oil until soft. If you are not fasting, add a piece of butter to the fry. This will improve the taste of the soup. Add potatoes to the broth, bring to a boil, skim off the foam, add spices. After 10-15 minutes, add the pasta filling and add the frying. The cooking time for pasta depends on its quality; it is desirable that it be of high quality, otherwise it will melt into mush. You only need to cook them for a short time, until half cooked, because they will still soften in the hot broth. You can make this soup with homemade noodles, it will be even tastier. Potatoes are optional in the recipe; you can omit them by doubling the amount of pasta.
Dried mushroom soup recipe
Solyanka is excellent with mushroom broth. Moreover, there are many ways to prepare this dish.
1. Lenten solyanka with dried mushrooms and fresh champignons. Necessary products: dried mushrooms 1 cup, fresh champignons 250-300 g, 1 onion, 1 carrot, a couple of pickles, 2 tbsp capers, 3 tbsp. spoons of olives, bay leaf, black peppercorns, salt.
Soak washed dried mushrooms overnight. In the morning we take them out of the water, filter it, and put the mushrooms in it to boil. If desired, we clean the champignons (if the mushrooms are young and clean, you don’t have to do this), trim the stems a little and cut them into slices of arbitrary thickness. Cut the onions and carrots into strips. Saute the chopped onion in vegetable oil, then add mushrooms and carrots to it. Fry until carrots are ready. Peel the pickles and remove seeds, cut into strips and simmer in a small bowl with added brine. If the brine is very salty, dilute it with boiled water. Remove the boiled mushrooms from the broth and cut into small pieces. Bring the volume of the mushroom broth to 1.5 liters, add boiled mushrooms and champignons and cucumber fried with carrots and onions. Cook for about 15 minutes, then add the capers and olives and cook for another five minutes. This recipe does not use potatoes, but you can add them if you wish. Solyanka is served with sour cream, regular or lean, and fresh finely chopped herbs.
2. Solyanka with dried mushrooms and tomato dressing.
We will need
50 g of dried mushrooms, a glass of salted mushrooms, 2 pickled cucumbers, 0.6 kg of potatoes, 1 onion, 1 carrot, 1-2 tbsp. spoons of tomato paste, salt, pepper and other spices to taste, vegetable oil for frying, lemon, olives or black olives.
Soak the mushrooms, then cook until tender. We use the strained water in which they were soaked, bringing the volume to 2.5 liters. Take out the finished mushrooms and cut them into strips. Peel onions, potatoes and carrots.
Cut the potatoes into cubes and drop them into the broth. Put in a bay leaf. Cut the onions and carrots into strips and sauté in vegetable oil until soft. Add tomato paste and broth, stir. Place it 10-15 minutes after adding the potatoes. We wash the salted mushrooms and chop them finely. If necessary, peel the cucumbers, cut into strips and simmer in a small amount of brine. Add cucumber and salted mushrooms to the broth. Salt and pepper. Lemon and olives can be added when serving, or you can add them directly to the hodgepodge and boil for a minute. Serve with fresh herbs and sour cream or lean mayonnaise.
Prepare dried mushroom soup, as we see, it is not difficult. To diversify the menu, let's prepare rassolnik. Ingredients: dried mushrooms 50 g, chicken quarter 1 pc., potatoes 4-5 pcs., 1 onion, 1 carrot, pearl barley 0.5 cups, pickled cucumber 2 pcs., bay leaf 1-2 pcs., black peppercorns 3- 4 things. We soak the mushrooms in the evening, and in the morning we cook them in the same water, straining it through a sieve with a napkin placed on it. At the same time as the mushrooms, let the chicken cook.
Remove the finished mushrooms and cut into strips. Remove the quarters, trim and cut the chicken into pieces. Mix chicken broth and mushroom broth, you should get a volume of about 2.5 liters. Add mushrooms to the broth and put on fire. Rassolnik is usually prepared with rice or pearl barley. But it tastes much better with pearl barley, but it takes longer to cook. You can soak the cereal overnight and let it cook in the morning. In total, it takes about 40 minutes until it’s ready.
Or you can use this option to make it faster. In a separate bowl, pour half a glass of barley with 1.5 cups of boiling water and cook for 7 minutes, after which we drain the cereal in a colander, and then put it in a pan with broth. Let the pearl barley cook, and we will peel the potatoes, chop the onions and grate the carrots on a coarse grater. Peel the pickled cucumbers and, if the seeds are large, remove the seeds. Shred them into strips and simmer with a small amount of brine. After 15 minutes from the start of cooking the cereal, add the chopped potatoes into the broth. When the broth boils again, skim off the foam and add chopped chicken to the pan. All that remains is to add bay leaf, 3-4 black peppercorns and other spices to taste. After 15 minutes, add pickles and salt. When the potatoes are cooked, the soup is ready. Greens can be placed on plates when serving. Or you can pour it into boiling broth and let it boil for literally half a minute. One cucumber can be replaced with a couple of salted mushrooms, if you have them.
When we cook dried mushroom soup, then you need to keep in mind that 50 g of dried mushrooms is approximately a 250 ml glass, which is equivalent to approximately 300-350 g of fresh mushrooms. For a three-liter pan, 50-70 g of dried mushrooms is quite enough. Dried mushrooms can be combined with fresh, pickled and salted mushrooms in the same dish, if appropriate for the recipe. If you use fresh or frozen champignons for soup, it is better to lightly fry them with the addition of butter. It’s very good to add at least a spoonful of powder from dried porcini mushrooms crushed in a blender to the broth; the soup will turn out much more flavorful.
All the soups we reviewed are regular soups. They are characteristic of our national cuisine. Another way make dried mushroom soup c is a cream soup or puree soup. These dishes came to us from the West, but they help diversify the menu and have a delicate texture and pleasant taste.
Let's cook dried mushroom puree soup with melted cheese. We will need the following products:
Dry white mushrooms 50g
Potatoes 700g
Processed soft cheese 400g
Carrots 1 piece about 100 g
Let's cook soup - puree of dried mushrooms with melted cheese. We will need the following products:
Dry white mushrooms 50g
Potatoes 700g
Processed soft cheese 400g
Carrots 1 piece about 100 g
Leek 1 large stalk or onion 1 pc.
Salt, black pepper, bay leaf
Soak the mushrooms in any way convenient for you in 2 glasses of water. Cut the prepared mushrooms into pieces. Strain the soaking water, bring its volume to 2.5-2.7 liters and let the mushrooms cook. This will take about 40 minutes. Meanwhile, peel the potatoes and carrots. Cut the potatoes into cubes, carrots into strips or circles, leeks into rings. Add the chopped vegetables to the broth and cook until the potatoes are ready. Grind the contents of the pan with a blender. To avoid splashing the entire kitchen, take a larger pan than necessary. After this, add cheese, pepper, bay leaf and salt if necessary. Bring the soup to a boil, cook for about 5 minutes and remove from heat.
Cream soup of dried mushrooms
To prepare the cream soup, take half a kilo of fresh champignons and a handful (30-40g) of dried white mushrooms. We will also need for cooking three glasses of chicken broth, 3 tbsp. spoons of flour, 150g of heavy cream, a clove of garlic, salt, spices: dried oregano, ground nutmeg, ground black pepper.
Pour a small amount of boiling water over the dry mushrooms and let them sit for half an hour, then remove the mushrooms and strain the liquid. Chop both champignons and white ones and fry in butter over medium heat for about 10 minutes. Dry the flour in a dry frying pan until creamy and add a spoonful of butter and mix. Place the mushrooms, flour diluted with broth into the pan, add the remaining hot broth, mushroom infusion and add an unpeeled clove of garlic and a pinch of spices.
Bring to a boil, add salt and cook for 10 minutes. After this, remove the garlic and grind the soup in a blender. It’s better to take a little more pan than you need so as not to splash everything around. Pour in the cream and heat, but do not boil. If you absolutely do not like flour dressing, you can take 4-5 potatoes instead of flour, boil them in broth, and then follow the recipe. This soup goes well with croutons instead of bread.
Nature has given us a unique product - mushrooms. You can make mushroom soup from these wonderful gifts of the forest from dried mushrooms, fry them with potatoes, stew them in sour cream, and every time you will get a consistently delicious and sophisticated dish.
Preparing dried mushrooms for soup and other dishes is not difficult. The prepared harvest is laid out on parchment paper and sent to the oven, heated to 60-80 degrees C. It is advisable to turn on the ventilation or open the door slightly. 
You can prepare dried mushrooms in a more traditional way. Having thoroughly cleared them of debris, they are cut into plates and strung on a harsh thread. Then they hang it in a dry, well-ventilated place; a closet or attic is ideal.
Rules for preparing broths from dried mushrooms
Making broth from dried mushrooms is a little more difficult than making broth from meat or vegetables. It should be borne in mind that it tastes more rich, so you shouldn’t overwhelm it with spices.
A delicious broth will be obtained with the addition of mushroom powder; for this, dried forest products must be ground in a coffee grinder and used as a seasoning. This ingredient can be added to almost any recipe, both meat and vegetable. 
Mushroom broth most often turns out dark, this is a feature of some species, such as boletus and boletus. If you need to get a clear soup, boil the mushrooms until tender, drain the water, squeeze and add to the vegetables when ready. 
There are quite a few options for broths with dried mushrooms. There are simple seasoning soups, you can cook puree soup from dried mushrooms, or prepare an exotic Chinese soup with shiitake and noodles. Choose any option, make yourself and your loved ones happy.
Simple mushroom soup
Soup from dried mushrooms with potatoes is very simple and quite quick to prepare; even an inexperienced housewife can handle it. The ingredients are for 2 liters of water.
Ingredients
- Raw potatoes – 150-200 g;
- Carrots – 80-100 g;
- Dried white mushrooms – 20-30 g;
- White onions – 50-60 g;
- Salt, bay leaves, black peppercorns.
Preparation
Before cooking, mushrooms must be soaked for at least 2 hours, then squeeze them out and cut into pieces;
Place mushrooms in a saucepan with water and simmer for 30 minutes;
Peel potatoes, carrots and onions and cut into cubes;
If desired, onions and carrots can be pre-simmered in vegetable oil;
Add potatoes to the mushrooms, then onions and carrots; how long to cook depends on the type of potato;
When the soup is almost ready, salt it and add spices;
Serve hot with fresh herbs.
Mushroom noodle soup
Pasta soup can be cooked not only with chicken broth. If you are fasting, then you will definitely need a recipe for dried mushroom soup with noodles. The layout is designed for 2 liters of mushroom broth. 
Ingredients:
- Dried champignons – 30 g;
- White onion – 1 pc.;
- Small carrots – 1 pc.;
- Homemade noodles – 100-130 g;
- Bay leaves, salt, ground pepper and peas;
- Refined vegetable oil for frying.
Preparation:
Soak dried mushrooms in boiling water for 30 minutes;
While the champignons are soaking, boil the noodles in salted water and drain them in a colander;
Peel carrots and white onions;
Finely chop the onion and grate the carrots on a medium grater;
Fry onions and carrots in vegetable oil;
Place the pan with the soaked champignons on the stove and cook them for 30 minutes, then put the fried vegetables into the broth, add salt and seasonings;
Pour into bowls and top each serving of cooked noodles.
Diet chicken and porcini mushroom soup
Chicken soup with dried mushrooms is not only tasty, but also dietary. It turns out to be low in calories, but thanks to the meat and porcini mushrooms, it is very filling. 
Ingredients for 2 servings:
- Chicken breast fillet – 150-200 g;
- Dried porcini mushrooms – 15-20 g;
- Small carrots – 1 pc.;
- Parsley root – 30 g;
- Salt, herbs.
Preparation:
Boil the porcini mushrooms for 30-40 minutes, then drain the broth, dry them and chop them;
Cut the chicken fillet into small pieces and fill them with 1.5 liters of cold water, place on the stove;
When the broth boils, add porcini mushrooms and cook for 15 minutes;
Add peeled and chopped carrot and parsley roots to the broth, cook for another 10 minutes, and add salt at the end.
Serve sprinkled with herbs.
Sunki Singapore
You can prepare a delicious dish from boletus mushrooms - dried mushroom soup with rice; it belongs to the Armenian national cuisine. If desired, season the finished dish with sour cream. 
Ingredients:
- Dried boletus mushrooms – 10-15 g;
- Ghee butter – 1 tbsp. l.;
- White onion – 1 small onion;
- White rice, long grain parboiled - 2 tbsp. l.;
- Salt pepper;
- Green cilantro and sour cream for serving.
Preparation:
Soak the boletus mushrooms in milk or water for several hours;
Cut the soaked boletus into slices and place in boiling water;
Add rice after the mushrooms;
Peel the onion, finely chop and saute it in melted butter, then add to the broth;
Cook until the rice is ready, serve, season the sunki apur with sour cream or cream and sprinkle with cilantro.
Chowder with meat and dried chanterelles
A very satisfying lunch is made from dried mushroom soup with meat. The recipe calls for pork, but you can easily replace it with other meat. 
Ingredients:
- Pork pulp – 300-400 g;
- Dried chanterelles – 25 g;
- Rolled oatmeal - 2-3 tbsp. l.;
- Salt, bay leaves, freshly ground pepper.
Preparation:
Soak the chanterelles in boiling water for 30-40 minutes;
Cut the meat into small pieces, pour in 2 liters of cold water, skim off the foam when it boils;
Add the soaked chanterelles to the pork and cook for half an hour;
At the end of cooking, pour oatmeal into the broth, add salt, add seasonings and let it brew for 10 minutes;
Serve the stew by sprinkling it with chopped green onions.
Barley soup with dry mushrooms in a slow cooker
The multicooker is a wonderful invention; it not only helps housewives, but also helps preserve the original taste of food. You can make a soup of dried mushrooms with barley in it; it will turn out very satisfying, despite the lack of meat. 
Ingredients:
- Dried mushrooms – 35-45 g;
- Pearl barley – 30-40 g;
- Fresh potatoes – 200 g;
- Carrots – 1 pc.;
- White onion – 1 pc.;
- Refined vegetable oil – 2 tbsp;
- Salt and pepper.
Preparation:
Before cooking, pearl barley must be washed well, then soaked in boiling water for 30 minutes;
Soak mushrooms in boiling water for half an hour;
Peel and chop onions, carrots and potatoes;
Pour oil into the multicooker bowl, add onions and carrots, cook in the “fry” mode for 10 minutes, add potatoes at the end;
Drain the water from the pearl barley and add it to the vegetables;
Place the mushrooms in a sieve, rinse with running water; if they are large, they need to be chopped. Place in the multicooker bowl with the rest of the ingredients;
Fill with boiled water, turn on the “Extinguishing” mode, leave for an hour;
Season the finished dish with sour cream and herbs.
Miso shiitake soup
Japanese noodle soup made from dried shiitake mushrooms will add variety to your diet. It is no more difficult to prepare than most more familiar dishes. All the ingredients for this soup are readily available in the Asian food sections of major supermarkets. 
Ingredients:
- Dried shiitake – 40-50 g;
- Rice noodles – 120-150 g;
- Green and red bell peppers – 1 pc. everyone;
- Carrots – 1 pc.;
- Dried ginger – 6-8 g;
- Soy sauce – 80-100 ml;
- Miso paste – 80-100 g;
- Refined vegetable oil – 30 g;
- Broth – 3 l.
Preparation:
Soak the shiitake in cold water for several hours;
Cut carrots and peppers into cubes;
Chop the soaked shiitakes and fry in a thick-bottomed pan;
Pour broth over them and cook for 30 minutes;
After half an hour, add carrots and pepper to the shiitake, cook for 10 minutes;
Add soy sauce, miso paste and ginger, bring to a boil and remove from heat;
Separately, prepare the rice noodles, boil or steam them with boiling water as indicated on the package, drain them in a sieve, and then add them to the finished soup;
Dried mushrooms must be soaked before cooking. 
There are several soaking options:
- In cold water - for at least 2 hours;
- In hot water for half an hour;
- In milk, to give a milder taste;
- Boil for 20 minutes and drain the water.
Mushrooms, especially dried ones, absorb salt and seasoning aromas very strongly. In order not to change their original taste, you should add pepper, bay leaves and salt at the very end of cooking.
Dried mushrooms should be stored in a paper or canvas bag in a dry place. They should remain elastic, but without mold. If they are damp, dry them in the oven.
Prepare dishes from these wonderful gifts of nature, delight yourself and your loved ones!
Mushroom soups are especially appreciated by gourmets. Due to the fact that they are prepared for future use, you can enjoy the first hot dish even in the winter. Let's learn the subtleties and recipes on how to make dried mushroom soup.
Recipe contents:
The easiest way to prepare mushrooms for future use is to dry them. The dried product retains all the beneficial substances, and most importantly, the amazing aroma. It is because of the smell that it is better to cook mushroom stews not from fresh or frozen fruits, but from dried ones. Different types of edible mushrooms are suitable for soup: boletus, chanterelle, boletus, but the undisputed favorite is the porcini mushroom.
Our menu must include first courses. Therefore, we reveal all the secrets of a magnificent mushroom soup made from dried mushrooms. How to choose ingredients, what to consider, subtleties of preparation and recipes... Let's not miss a single detail.
- When purchasing, choose good mushrooms. Their sure signs: thickness is about 5 mm. If the mushroom is too thin and crumbles when broken, then it will fall apart in the broth and give the soup an unappetizing cloudiness.
- A well-dried mushroom breaks and bends at the same time.
- The mushroom stretches and cannot break; it is not completely dried. In the stew the product will be rubbery and slimy.
- If the mushroom cracks, it means it is overdried and the broth will taste bitter.
- To soften the taste of the soup, add delicate notes to it. At the end of cooking, add crushed processed cheese with a creamy or mushroom flavor.
- Dried mushroom soups can be prepared with the addition of fresh, frozen or pickled fruits.
- The most common spices are pepper and bay leaf. Other spices will overpower the strong mushroom flavor.
- Adding crushed processed cheese with a mushroom or creamy flavor or sour cream to the soup at the end of cooking will soften the taste.
- Store dried mushrooms in a paper bag, cardboard box or glass jar in a dry place. The dried fruits can be kept whole or in the form of mushroom powder ground in a blender.
- Before cooking, pre-soak dried mushrooms in hot water for 30 minutes or cold water for 1.5 hours.
- Use the water in which the mushrooms were soaked for soup. It is filtered through filtration (fine sieve or gauze) and poured into a cooking pan so that no sediment gets in.
The classic recipe for mushroom soup is very easy to prepare, and the taste is rich and bright. The recipe provides a minimum set of products, because... the dish is so self-sufficient that it does not require additional enhancements of smell and taste.
- Calorie content per 100 g - 39.5 kcal.
- Number of servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Dried white mushrooms - 100 g
- Onions - 1 pc.
- Vegetable oil - 2 tbsp.
- Carrots - 1 pc.
- Potatoes - 5 pcs.
- Salt - 1 tsp. or to taste
- Flour - 1 tbsp.
Step-by-step preparation of a classic recipe for dried mushroom soup:
- Pour boiling water over the mushrooms until they swell.
- After half an hour, use a slotted spoon to catch them and rinse them under running water, and strain the mushroom infusion through cheesecloth.
- Pour the mushroom infusion into a saucepan and add water, bringing the volume of liquid to 3 liters.
- Chop large mushrooms, leave small ones whole. Place them in a saucepan and cook for about 40 minutes until they sink to the bottom.
- During this time, saute the onion cut into half rings and grated carrots in vegetable oil. Add flour to the roast, stir and cook for 3 minutes.
- When the mushrooms are ready, place the diced potatoes and fried onions and carrots into the pan. Cook for 10 minutes.
- Leave the finished mushroom soup made from dried porcini mushrooms to steep for 10 minutes and serve with herbs and sour cream.
Wondering how to make dried mushroom soup? This step-by-step recipe will help you cook the dish in a new way. Take note of this wonderful idea and enjoy a hot first course on fasting days.
Ingredients:
- Dry mushrooms - 40 g
- Potatoes - 300 g
- Water - 1 liter
- Vegetable oil - 1 tbsp.
- Salt - to taste
Step-by-step preparation of lean potato cream soup from dried mushrooms:
- Soak dried mushrooms an hour before cooking. Afterwards, catch the mushrooms and fry them in a frying pan in vegetable oil.
- Drain the water in which the mushrooms were soaked through double-folded gauze to remove sediment.
- Place the fried mushrooms in a saucepan, pour mushroom broth over them and cook for half an hour.
- During this time, peel the potatoes, cut them and boil them with salt. Afterwards, catch the potatoes and mash them with a potato masher or chop them with a blender.
- Place the potato mixture and potato broth in a saucepan with mushrooms. Stir until the ingredients are evenly dissolved.
- Season with salt, boil and serve.
Creamy dried mushroom soup is cooked with the addition of fresh cream. Mushrooms and cream in one broth create amazing flavor. This soup goes well with croutons smeared with crushed garlic.
Ingredients:
- Dried mushrooms - 200 g
- Milk - 1.5 l
- Champignons - 300 g
- Butter - 100 g
- Onions 3 pcs.
- Flour - 3 tbsp.
- Salt - 1 tsp.
- Ground black pepper - a pinch
Step-by-step preparation of creamy dried mushroom soup:
- Soak dried mushrooms in a glass of boiling water.
- Wash the champignons and cut into thin slices.
- Peel the onion, chop it and sauté in a frying pan in butter until golden.
- Add chopped champignons and soaked dried mushrooms to the onions. Continue frying for 10 minutes, add flour and cook, stirring for 2 minutes.
- Pour the strained mushroom infusion and milk into the pan. Boil and lower the mushroom mixture. Reduce heat to low and cook, stirring occasionally.
Light mushroom soup made from dried mushrooms in a slow cooker has an extraordinary aroma and great benefits. Thanks to the electronic kitchen assistant, the multicooker, preparing soup will be much faster than cooking it on the stove.
Ingredients:
- Dried mushrooms - 50 g
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Flour - 2 tbsp.
- Bay leaf - 1 pc.
- Butter - for frying
- Salt - 1 tsp. or to taste
Step-by-step preparation of dried porcini mushroom soup in a slow cooker:
- Cover dried mushrooms with water and leave for an hour. Then chop finely.
- Chop the onions and carrots and fry them in butter in a slow cooker in the “baking” mode.
- Meanwhile, in a clean and dry frying pan, lightly fry the flour until golden brown and add to the slow cooker with the vegetables.
- Peel the potatoes, wash them, cut them into cubes and place in a bowl. Add mushrooms and bay leaf. Season with salt, add water, close the multicooker with a lid, set the “stew” mode and leave the soup for 1.5 hours until the signal.
Apart from Australia, you can find porcini mushrooms in the forest on all continents. There is especially a lot of it in Russia. In terms of its taste and beneficial properties, it is not inferior to meat. Since the mushroom belongs to the sponge family, nutritionists do not recommend keeping other foods near it.
When fresh, it is stored for two to three days, and for the winter the mushrooms are frozen or dried. The drying process is carried out in a well-ventilated area; it is recommended to store it in paper bags or boxes.
Porcini mushrooms contain many useful substances that help with thyroid disease, and are also auxiliary for the prevention of cancer. These mushrooms are quite high in calories, so 100 grams of the product contain 286 kcal.
To prepare a delicious soup, put the mushrooms in a bowl, pour cold water into it and keep it like that all night. If there is no time for soaking, then before preparing soup or another dish from them, they are dipped in a bowl of boiling water for half an hour.
Classic recipe
A pot of water is placed on the stove and brought to a boil. Pre-soaked mushrooms must be cut and thrown into boiling water.
Then reduce the heat and cook them for another hour.
During this time, the onion is cut into small cubes; it is also better to cut the carrots by hand into thin strips.
Sunflower oil is poured into the frying pan and chopped onions are placed.
You need to fry the onion lightly. As soon as it becomes transparent, chopped carrots are placed there.
Everything is fried for three minutes, then add flour and fry until golden brown.
To prevent lumps from forming, add two to three tablespoons of broth to the fried vegetables, then peppercorns and bay leaves. If desired, you can add sour cream there.
As soon as the mushrooms are cooked, put finely chopped potatoes into the pan and cook everything together for another twenty minutes.
After the specified time, fried vegetables are placed in the pan. Everything should be salted and peppered and the soup will remain for another ten to fifteen minutes.
The soup is served with sour cream and herbs.
Mushroom soup with cheese
This recipe uses cream cheese. It's best to use high-quality cream cheese that's a little richer so it melts better and combines with the other ingredients.
- Dried porcini mushrooms - one hundred grams;
- Potatoes - half a kilo;
- Onions - two heads;
- Carrots - one tuber;
- Processed cheese - two packs;
- Butter - thirty grams;
- Salt, pepper - to taste;
- Bay leaf - two leaves;
- Peppercorns.
It takes 1 hour to prepare. The calorie content of the dish is 1246 kcal.
So, how to cook mushroom soup from dried porcini mushrooms with cheese? Mushrooms soaked in the evening should be boiled in water for another twenty minutes. During this time, the onions and carrots are finely cut into cubes and fried in butter. The oil should take on a slightly carrot color.
Twenty minutes later, after the mushrooms are cooked, finely diced potatoes are added. You need to cook everything together for another fifteen minutes and add the fried onions and carrots.
After this, after fifteen minutes, processed cheese is added to the soup. First, cut them into small pieces, and after throwing them into the pan, you need to stir them constantly so that they disperse well.
Add salt and pepper to the soup at the end; bay leaves and peppercorns are also added at this time.
The soup turns out the color of baked milk, with a rich mushroom aroma.
Dietary first course with chicken
Everyone knows that any mushrooms are ideal for chicken meat. And royal white mushrooms are perfect for chicken soup. To make the soup dietary, you should choose a lean carcass; chicken is better.
What is needed to prepare this dish?
- One kilogram of chicken;
- Potatoes - 300 grams;
- Dried porcini mushrooms - 70 grams;
- Onion;
- Carrot;
- Sunflower oil - twenty grams;
- Salt, pepper, to taste;
- Bay leaf;
- Seasonings, herbs, to taste.
It takes approximately an hour to cook, and the calorie content is 2110 kcal.
Let's look at how to cook dietary soup from dried porcini mushrooms with chicken in more detail. Place the chicken in a saucepan, pour water so that it just covers the carcass and put it on the fire. As soon as the water boils, skim off the foam and cook it for another twenty minutes over low heat. The broth is then strained, the chicken is cut into pieces and returned to a clean pan with the broth. The pan with the chicken meat is put back on the fire, everything needs to be lightly salted and cooked for another ten minutes.
The potatoes need to be cut into cubes and added to the pan with the chicken. During this time, the onion should be finely chopped, the carrots cut into strips or grated on a coarse grater. Fry everything in vegetable oil.
As soon as the onions and carrots are fried, finely chopped mushrooms, pre-soaked overnight, are added. Everything is sautéed for another twenty minutes, and you must not forget to add salt and pepper to the vegetables and mushrooms.
Then the contents of the frying pan should be added to the chicken soup, add a bay leaf, cook for another five minutes and turn off the heat. The soup is served with herbs and seasonings.
Prepare rice, this is a delicious dish that children especially like.
For breakfast, cook a steamed omelet - it's healthy. .
Vermicelli soup
This is a fairly simple recipe, but thanks to the taste of the mushrooms, the soup turns out aromatic and rich. Since the recipe uses vermicelli, you need to remember that it must be made from durum flour, otherwise the vermicelli will boil too much.
As an alternative, Italian spaghetti, finely chopped into strips, is often used.
It includes the following products:
- Dry porcini mushrooms - 100 grams;
- Potatoes - 500 grams;
- Onion - 1 head;
- Spaghetti or vermicelli - 100 grams;
- Water - 2 liters;
- Sunflower oil - 2 tablespoons;
- Butter - 3 tablespoons;
- Garlic clove;
- Bay leaf, allspice, peppercorns - to taste.
It takes approximately an hour and ten minutes to prepare, and the calorie content is only 1450 kcal.
Now let's talk in detail about how to prepare vermicelli soup from porcini mushrooms. Dried mushrooms should first be soaked overnight in water at room temperature.
Softened mushrooms are easily cut and lightly fried in a mixture of sunflower and butter.
Then they are poured with boiling water and cooked for another hour. Twenty minutes before readiness, whole potatoes are placed in the pan, which, of course, must be peeled and washed.
Onions and carrots are finely chopped and fried in the same mixture of sunflower and butter. The potatoes that have been boiled with mushrooms are removed from the pan and properly mashed with a fork or masher.
Then the onions, carrots and the rest of the finely chopped potatoes are placed in the pan with the mushrooms. Add vermicelli or pre-broken spaghetti. Everything is cooked for another ten minutes, then crumpled potatoes, bay leaves, allspice and peppercorns are added.
Dried porcini mushroom soup with noodles just needs to be seasoned with salt and pepper. Two minutes before readiness, add a finely chopped clove of garlic.
Before preparing dishes from dried porcini mushrooms, it would be nice to know some of their features and properties.
- Mushrooms perfectly absorb all the positive and negative substances that exist in the external environment where they grow. Therefore, it is impossible to collect them in contaminated areas and where there are industrial enterprises. Old mushrooms should also not be used;
- Children under fourteen years of age should not be fed mushroom dishes. The fact is that dried and raw mushrooms contain chitin. This is a substance that prevents gastric fermentation. You should also not feed mushrooms to people with a weak stomach, since proteins are difficult to digest;
- We must remember that before offering people a soup or other dish made from dried porcini mushrooms, you must ask whether they are allergic to them. For many people, it is even life-threatening to try food made from dried or fresh mushrooms.
Since porcini mushrooms have properties to prevent many diseases, including cancer, if there are no contraindications, doctors recommend grinding them in a coffee grinder, or finely cutting them, and then sprinkling them on any food.
Nutritionists advise eating dried mushrooms because the proteins they contain are absorbed much faster and better than in fresh mushrooms, by almost 80%.
Autumn gives us an impressive abundance of mushrooms - porcini, honey mushrooms, chanterelles, boletus, aspen, saffron milk caps, boletus, morels and many others. You can dry them all, and then cook dried mushroom soup, which can rightfully be considered one of the most delicious and aromatic first courses. It’s simply impossible to resist this alluring, delicious smell, you must agree! Dried mushroom soup will be appreciated by people who watch their figure or adhere to a healthy diet, because this dish turns out to be dietary and very healthy.
Mushrooms are a unique product, rich in protein, which in its nutritional value is equal to meat. In addition, the gifts of the forest contain amino acids important for the human body, vitamins A, B, D, E, PP, as well as microelements such as zinc, potassium, manganese, phosphorus and sulfur. What is especially important to note is that dried mushrooms retain all the beneficial properties of fresh mushrooms, while remaining no less tasty, and in most cases even more aromatic. It is believed that dried mushroom soup is especially tasty and fragrant compared to fresh mushroom soup. We invite you to see this for yourself!
Dried mushroom soup can be prepared with water or broth (meat, vegetable or fish). Mushrooms go well with vegetables, cereals, pasta and meat, so from various combinations of these ingredients you will get countless different first courses for every taste. A special advantage of mushroom soups is that they allow you to get a rich, tasty dish without the use of meat and oil, so such soups are perfect for Lenten and vegetarian menus. Cream or melted cheese can also be added to dried mushroom soup, which gives the dish additional tenderness and a pleasant creamy taste. As for spices, they should be used in small quantities so as not to interrupt the subtle mushroom aroma. Leave the brightly flavored seasonings for other dishes - ordinary black pepper will be enough for mushroom soup.
If you purchase dried mushrooms at the store, be sure to check them. The color of the mushrooms should be slightly darker than their natural color when fresh, and there should be no mold under the cap. High-quality dried mushrooms will not break, and there will be no dust in the packaging. If the mushrooms are difficult to bend and crumble easily, then they are overdried.
Before preparing the soup, dried mushrooms need pre-processing - they should be sorted and soaked in warm water for 1-3 hours so that the mushrooms soften and regain their shape. If you are limited in time, the soaking procedure can be reduced to half an hour by pouring boiling water over the mushrooms. By the way, if the mushrooms have been dried naturally, they do not require long-term soaking, while mushrooms that have been dried in an oven or oven under high temperatures will be tougher, and therefore will take longer to soften. Do not use metal containers for soaking as they may oxidize. The water remaining after soaking the mushrooms can be used to prepare soup, if you strain it - this technique will make the soup even more flavorful. Dried mushrooms are cooked for an average of 20 to 30 minutes, but at this time there is such a delicious aroma in the kitchen that these half an hour seem like an eternity!
There is another option for pre-processing mushrooms - you can not soak them, but grind them into powder using a blender and coffee grinder, and then add them to the soup. This method will also make the dish more flavorful. After finishing cooking, it is advisable to let the soup brew under the lid for about 30 minutes so that it becomes richer in taste. Next, sprinkle with fresh herbs, season with sour cream if desired - and a delicious soup with a mind-blowing smell is ready to eat!
As you can see, everything is extremely simple, and you can prepare soup from dried mushrooms even without any special culinary skills. Well, let's get to practice!
Dried mushroom soup with chicken and buckwheat
Ingredients:
500 g chicken,
100 g dried mushrooms,
2 onions,
2 carrots,
150 g buckwheat,
5 peas of allspice,
2-3 bay leaves,
3-4 sprigs of parsley,
salt and ground black pepper to taste,
vegetable oil.
Preparation:
Soak the mushrooms for 10-15 minutes in warm water, then cut into small cubes. Place the chicken in a saucepan and pour in 2 liters of water. Add the onion and carrots cut in half. Bring to a boil, skim off the foam, add allspice and bay leaf. Simmer, covering the pan, for 25-30 minutes, until the chicken is cooked through. Finely chop the remaining onions and carrots and fry in vegetable oil for 8-10 minutes. If you want a diet version of the soup, don't fry the vegetables. Remove chicken, vegetables and spices from broth. Discard vegetables and spices, cut up the chicken, separating the meat from the bones. Place the meat in the broth, add mushrooms, buckwheat and onions with carrots. Bring to a boil, add salt and pepper to taste. Cook the soup for another 20 minutes. Let the soup brew for 20-30 minutes, covered. Sprinkle with parsley and serve.
Dried porcini mushroom soup with homemade noodles
Ingredients:
50 g dried porcini mushrooms,
50 g homemade noodles,
2 medium potatoes,
1 large onion,
1 tablespoon vegetable oil,
2 bay leaves,
2 teaspoons dried dill,
1/2 teaspoon ground black pepper,
salt to taste.
Preparation:
Pour a glass of warm water over the mushrooms and leave to swell. Heat vegetable oil in a frying pan and fry the chopped onion until golden brown. Boil 1.5 liters of water, add chopped mushrooms along with the liquid remaining from soaking. Cook for 10 minutes. Then add diced potatoes, fried onions, noodles and dried dill. Salt and pepper. Cook for about 10 minutes more. Cover the pan with a lid and let the soup simmer for half an hour.
Dried mushroom soup with barley
Ingredients:
2 potatoes,
1 onion,
1 carrot,
2 handfuls of dried mushrooms,
4-6 tablespoons of barley (depending on the desired thickness of the soup),
salt to taste.
Preparation:
Sort the pearl barley, rinse and soak for 1 hour so that it cooks faster in the future. Also soak the mushrooms for 1 hour. Boil 1.5 liters of water in a saucepan, add chopped mushrooms and pearl barley. Cover with a lid and cook over medium heat for about 30 minutes. Then add diced potatoes and onions and carrots, previously fried in vegetable oil. Next, the soup must be cooked until the pearl barley reaches the desired degree of softness.
Ingredients:
100 g dried mushrooms,
4-5 potatoes,
1 carrot,
200 ml 20% cream,
salt and spices to taste,
parsley,
croutons or croutons for serving.
Preparation:
Boil pre-soaked mushrooms in 2.5 liters of water for half an hour after boiling. Add chopped potatoes and carrots and cook until vegetables soften. Puree the soup using a blender until smooth. Pour in the cream, salt and add spices to taste. Return the pot of soup to the stove. Bring to a boil and simmer over low heat for about 5 minutes. Let the soup brew under the lid for 10-15 minutes, after which it can be served, garnished with parsley and sprinkled with croutons or croutons.
Dried boletus soup with rice
Ingredients:
100 g dried mushrooms,
50 g rice,
3-4 potatoes,
1 onion,
1-2 carrots,
vegetable oil,
salt to taste,
parsley.
Preparation:
Soak dried mushrooms in water, then strain the liquid through cheesecloth and pour into a saucepan. Add water to make 3 liters. Add finely chopped mushrooms, lightly salt, bring to a boil and cook for 10 minutes. Add rice and cook for another 10 minutes. Add diced potatoes and cook for another 10 minutes, then add chopped onions and grated carrots, fried in vegetable oil until soft. Season the soup with salt to taste, add chopped parsley and let simmer, covered, for 15-20 minutes before serving.
Ingredients:
4 potatoes,
1 onion,
1 carrot,
50 g dried chanterelles,
1-2 tablespoons vegetable oil,
1/2 bunch of dill,
salt and ground black pepper to taste.
Preparation:
Pour chanterelles with water and leave for about half an hour, then boil in 2.5 liters of water for 20-30 minutes. In a multicooker bowl, fry the onions and carrots in vegetable oil in the “Fry” mode. Add chopped mushrooms and potatoes. Pour in the water in which the mushrooms were cooked. Add salt and pepper to taste. Cook for 1 hour in “Soup” mode. Sprinkle the finished dish with chopped dill and serve.
Dried shiitake mushroom soup with carrots and melted cheese
Ingredients:
3 potatoes,
1 medium carrot
150 g dried shiitake mushrooms,
2 cloves of garlic,
50 g butter,
1-2 tablespoons soft processed cheese,
2-3 bay leaves,
2-3 peas of allspice.
Preparation:
Soak shiitake mushrooms in water for 8-12 hours, after which the mushrooms must be washed. Melt the butter in a frying pan and fry the grated carrots until soft. At the end add finely chopped garlic. Place the chopped mushrooms in a saucepan, pour in 1.5 liters of water and bring to a boil. Add bay leaf, allspice and cook for 10 minutes. Add diced potatoes and cook for 15 minutes. When the potatoes are soft, add the fried carrots and melted cheese. Stir and bring to a boil. Boil the soup for a couple of minutes, after which it is advisable to let it brew for 3-4 hours under a lid in a warm place so that the aroma of the shiitake is better revealed.
It is perhaps difficult to find a person who would not appreciate dried mushroom soup, because it is so tasty, appetizing and aromatic - it’s simply delicious! Cook with us and delight your loved ones!
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