Dry mushrooms, like fresh ones, contain sufficient quantity vegetable protein and fiber. But here mushroom aroma This product is so pronounced that dishes prepared on its basis turn out to be especially tasty. Mushroom drying can be one of the ingredients of cutlets, cabbage rolls, dumplings, dumplings, solyanka, borscht and sauces. You can significantly diversify your daily diet by preparing soup from dried mushrooms. Moreover, there is more than one recipe for this dish.
Dried mushroom soup - a simple recipe
To cook a simple and delicious soup of dried mushrooms with potatoes, you should take:
- 2000-2500 ml of drinking water;
- 550 g potatoes;
- 240 g onions;
- 170 g carrots;
- 100 ml cream;
- 34 g dried mushrooms;
- 35 ml vegetable oil;
- salt, herbs, spices.
Preparation step by step:
- Mushrooms should first be washed under running water. warm water from sand and litter. Then let all the liquid drain, and pour a fresh portion of boiling water over the mushrooms and leave to soak.
- Peel the skins of the potatoes and chop them into cubes or otherwise. Water for the first course suitable container place on the stove and wait for it to boil. Next, transfer the potato cubes into it and cook until completely cooked.
- While the potatoes are cooking, fry the potatoes in a frying pan carrot chips and chopped onion into half rings.
- Squeeze the mushrooms with your hands and transfer them to the frying pan with the sautéed vegetables, pour in small quantity water in which they were soaked and simmer until the liquid evaporates completely.
- Pour cream into the fried mushrooms, stir and turn off the heat. Wash the greens, chop them, put them in a frying pan with the mushrooms and stir.
- Place fried mushrooms in a saucepan with boiled potatoes, add salt and season with spices. Bring to a boil and remove from stove. The dish will be more delicious if it sits for at least an hour before serving.
In a slow cooker
For a tasty, aromatic and dietary mushroom soup in a slow cooker for 100 grams of mushrooms and half a kilo of potatoes, you will need the following products:
- 2500 ml water;
- onion and sweet carrot;
- noodles of vermicelli;
- 30-40 ml vegetable oil;
- spices and salt to taste.
How to cook dried mushroom soup in a slow cooker:
- Before moving on to others culinary processes, you should soak dry mushrooms in boiling water. To make swelling more active, cover the container with drying with a lid.
- Pour a little vegetable oil into a multi-pan, place the onion and carrots, previously chopped using a knife and grater. Cook these vegetables for about five minutes using the “Saute” function.
- Next, add the drained, steamed mushrooms and prepared potatoes to the frying pan. Pour in required quantity water and cook for two hours using the “Stew” program.
- 20-30 minutes before the end of the cooking program, add vermicelli, salt and spices to the electric pan.
Rich good taste and the aroma of mushroom soup warms well in the cold, giving strength and energy, saturating it with useful substances. You can cook mushroom soup- puree of dried mushrooms, frozen or fresh. There are many different recipes And general recommendations, which will help you cook this first dish correctly, correctly combine flavors and use seasonings.
General principles
You can make soup from different mushrooms. If you plan to cook it from the collected fresh product, then it is first cleaned and washed. Dried mushrooms are first soaked and boiled separately, and frozen mushrooms are often used without first thawing so that they do not lose their useful substances and did not turn into an unpleasant slippery mass. They are simply immediately immersed in boiling water.
The classic mushroom puree soup, the recipe of which is modified by many, has a thick, homogeneous consistency, but not so much that a spoon would stand up. This uniformity is achieved by using a food processor or blender. If the soup turns out to be very thick, then it is diluted with broth or warm liquid cream. To heat the dish, use a microwave or do it over low heat, constantly stirring the contents of the pan. In addition to mushrooms, you can add various additives, For example:
- potatoes, carrots, onions;
- vermicelli, noodles;
- buckwheat, pearl barley, rolled oats;
- broccoli, cauliflower;
- peas, beans;
- zucchini, eggplant;
- sea or Chinese cabbage;
- spinach, pumpkin;
- fried bacon;
- prunes;
- petiole celery;
- chopped nuts;
- seafood;
- cream, cheese.
But first they choose mushrooms. IN fresh It is convenient to use oyster mushrooms and champignons, which are easy to buy at any time of the year. In frozen or dry form, it is better to choose forest mixtures. But the most nutritious, rich and aromatic dish It will work with saffron milk caps or porcini mushrooms. Less nutritious are milk mushrooms, aspen mushrooms, and boletus mushrooms.
It is quite easy to make cream of mushroom soup. Recipes from honey mushrooms, moss mushrooms, boletus and russula have low nutritional properties. But low calorie content goes well with excellent taste. But still, they are most often prepared from champignons. Young mushrooms with a dome-shaped cap and white plates are selected for cooking.
Cleaning mushrooms
Of course, choosing a product is half the battle; you also need to clean it properly. Many housewives limit themselves to only rinsing with water. Professionals agree that clean fresh mushrooms Just rinsing is enough, but damaged or contaminated specimens must be thoroughly cleaned. Champignons are never pre-soaked, as they tend to absorb moisture.
Forest raw materials require more thorough cleaning. The mushroom stems are washed and cleaned of contaminants, and any adhering debris is removed from the caps. If you come across a wormy or spoiled mushroom, soak it in salt water.
From old mushrooms, remove the pulp damaged by insects and worms and wash thoroughly. For convenience, you can cut the product. The upper part is scraped off from young specimens. If the cap is large, it must be cut to make sure there are no worms.
After these simple preparations, you can proceed directly to choosing a recipe and cooking.
You can cook the dish in a saucepan or slow cooker, add dairy products for taste, roast meat for satiety, and season with your favorite spices.
Classic creamy champignon soups
A simple lean soup has dietary properties, since the broth is prepared with vegetables. It can be consumed during fasting or while following a diet for weight loss. At the same time, he fights hunger well. The dish is served garnished with dill sprigs and fresh croutons. Add yogurt or low-fat sour cream to taste. Prepare this delicious soup can be from the following products:
- champignons - about 300 g;
- three potatoes;
- carrot, onion;
- several cloves of garlic;
- spoon of flour.
Vegetables (potatoes and carrots) are peeled and sent whole to a saucepan to cook over medium heat. The water is slightly salted. Separately, chopped mushrooms with chopped onions are fried in a frying pan, adding a spoon wheat flour. Place this mixture in a blender, add soft boiled vegetables and make puree. Return to the pan and heat through. That's it, now you can consider the cooking finished.
If you want to get a dish with a rich taste and a pleasant creamy aroma, then you need to use cream. They will give the soup a light shade. It is also served with herbs, croutons and sour cream. Even children like it, because it turns out very rich and tender. Cooking set necessary products a little different:
- half a kilo of champignons;
- four potatoes;
- bulb;
- half a liter of cream;
- green.
The onion is peeled, chopped into smaller pieces and fried in oil until golden brown. Add champignons, cut into thin slices. The potatoes are peeled, chopped and mixed in a blender along with mushrooms. Then pour in the cream and beat again.
You can’t ignore the option with processed cheese. This dish will warm you up on cold days and satisfy your hunger. The consistency is very delicate. To prepare, just boil half a liter of chicken broth, add potato cubes to it and boil until tender. Then the cheeses are grated into the broth and cooked until they dissolve. Add fried champignons with onions and grind in a blender. Serve to the table, garnished with dill sprigs.
From porcini mushrooms
This soup will be beautiful coffee color. Porcini mushrooms give a rich aroma and special taste, the dish turns out healthy and nutritious. Paired with chicken broth, it becomes high in calories and is suitable for hearty lunch. For piquancy, housewives add cream to the composition. And so it can be prepared from the following ingredients:
The onion is chopped, the mushrooms are washed and chopped. The onion is fried on butter until golden, add mushrooms and cook together for five minutes. The broth is heated, the mushroom mixture is added and boiled for fifteen minutes, then ground in a blender to a puree and filtered. Boil the resulting mass again, add cream and season with a pinch white pepper. Heat for five minutes, stirring regularly to avoid burning.
With the addition of chanterelles
Based on chanterelles it turns out very bright taste. This is real culinary masterpiece which is prepared using wine, cream is added delicate taste, and thyme is piquant. Gourmet dish served with rye croutons, sprinkled with sesame seeds or pumpkin seeds and greens. For cooking cream of mushroom soup from forest mushrooms you need to prepare:
- half a kilo of chanterelles;
- liter of chicken broth;
- half a glass of dry white wine;
- bulb;
- a glass of low-fat cream;
- a spoonful of thyme greens.
The chanterelles are washed and fried over high heat so that all excess moisture evaporates. Then add chopped onion, simmer until soft, add wine and evaporate some of the liquid. The resulting onion-mushroom mixture is sent to chicken broth, bring to a boil and cook for fifteen minutes. Five minutes before the end of cooking, add chopped thyme. All that remains is to grind the contents of the pan with a blender, pour in warm cream and season with pepper and salt to taste. Bring to a boil again before serving.
From dried and frozen
From the dried product, the soup is no less rich and tasty. For preparation, a dried forest mixture is usually taken. Garlic and mustard seeds are added for piquancy. The resulting sharpness is smoothed out creamy taste. Ingredients you will need:
- a glass of dried mushrooms;
- two potatoes;
- bulb;
- liter of broth;
- a glass of low-fat cream and water;
- vegetable and butter, mustard seeds, garlic - to taste.
Vegetables are washed and peeled. The potatoes are cut into cubes, the onion into half rings, and the garlic is passed through a press. Dried product rinse, pour boiling water over it for fifteen minutes. Simmer onions, garlic and mustard together in oil, then add mushrooms along with water and pour in broth. Add potatoes and cook until they are half cooked. Salt to taste. Pour in the cream and beat with a blender.
You can take any frozen mushrooms - chanterelles, oyster mushrooms, boletus, porcini, champignons. The main condition is not to defrost them. The pieces should retain their elasticity. The dish is usually served with fresh parsley. The following ingredients are required:
- half a kilo of mushrooms;
- carrot, onion;
- one and a half glasses of vegetable broth;
- vegetable oil, parsley.
Onions and carrots are peeled, finely chopped and fried in oil. Bring the broth to a boil, immediately add the frozen product and lay out the frying. Bring to a boil, add chopped parsley. Grind everything in a blender until it reaches a creamy consistency.
Cheese with boletus
It will be original from boletus mushrooms fresh mushrooms, the recipe for which is also very simple. The cheese is noble - blue with mold. The dish is rich spicy taste. The creamy aroma harmonizes perfectly with light sourness. Thyme adds a touch of Mediterranean cuisine. Prepared from the following set of products:
- half a kilo of boletus;
- two potatoes;
- bulb;
- half a liter of vegetable broth, low-fat cream;
- a piece of blue cheese;
- several cloves of garlic;
- three sprigs of thyme.
Peeled garlic and onion are crushed and fried in oil until golden brown. Cut the peeled potatoes into cubes and cook for five minutes in boiling water. vegetable broth. Next, add mushroom slices and cook for another ten minutes. Add onion-garlic frying with thyme, add crumbled cheese and cook until it dissolves. Then the dish is pureed using a blender.
Cooking in a slow cooker
For these recipes it is better to take available champignons, but you can take any other mushrooms. A multicooker will simplify the cooking process. Adding tarragon or a sprig of parsley will add richness that will complement the creamy texture of the dish. Recipe variations may include substitution ordinary water for any broth, adding sage, rosemary to taste, nutmeg or oregano. The main set of products is as follows:
- half a kilo of mushrooms;
- half a kilo of potatoes;
- bulb;
- three glasses of water;
- half a glass of cream 15% fat.
The champignons are washed and cut into four parts. Peel the potatoes, cut them into cubes, finely chop the onions. Place vegetables and mushrooms in a multicooker bowl, add water and cook for ten minutes in the “Soup” or “Stew” mode. Then add cream and puree the mass. For more rich taste The onion-mushroom mixture can first be fried in a multicooker bowl.
Can be cooked hearty option soup with added chicken fillet. The dish will have a higher calorie content and will serve wonderful lunch or dinner. Instead of chicken, any meat will do - turkey, beef, pork. The following ingredients are required:
- 300 g each of mushrooms, chicken, potatoes;
- carrot, onion;
- one and a half glasses of cream 20% fat.
The chicken is boiled and cut into cubes. Potatoes are cut in the same way. Boil potatoes in a multicooker bowl, add meat and mushrooms, chopped vegetables. Champignons can be pre-fried. Pour in the cream and beat the mixture until a thick consistency is formed. Salt and pepper are added to taste.
Creamy cream soup from variety of mushrooms can be cooked in different ways. Armed with several recipes, every time you can pamper your loved ones with a new fragrant and delicious dish. Spices are usually always added to taste, but a lot of them are not required, since the main highlight of the puree soup is creamy notes and mushroom aroma.
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Puree soup made from dried white mushrooms is a dish that will not leave you dissatisfied. Difficult to convey bright aroma mushrooms, delicate texture and pleasant taste of this dish in words, you just need to try it. To make the soup even more tender, with a velvety structure, it is better to fry it in butter, and add sour cream at the very end. After all, the classic “mycelium” with forest mushrooms Can't do without sour cream. You can make mushroom puree soup from fresh forest mushrooms, and in particular from porcini mushrooms, but for some reason it is from dried mushrooms that the most aromatic soup is obtained.
Ingredients
- 3 tbsp. l. dried porcini mushrooms
- 1 onion
- 10 g butter
- 2–3 potatoes
- 2 bay leaves
- 1 tsp. salt (no slide)
- 1.5 tbsp. l. sour cream
- 1 sprig of parsley for serving
Preparation
1. Pour dried porcini mushrooms into a bowl and pour boiling water over them, let stand for half an hour.
2. While the mushrooms are steeping, prepare the vegetables for the puree soup. Cut the potatoes randomly into small pieces.
3. Onions finely chop.
4. Melt the butter in a frying pan. You can also use regular refined for frying; a tablespoon will be enough. Drain the water from the mushrooms, cut especially large pieces into several pieces. Fry the mushrooms and onions for 5 minutes over low heat.
5. Place the fried mushrooms and onions in the pan with the potatoes.
6. Add water to the pan, add salt, spices and seasonings - you can get by with a bay leaf and black and white peas allspice. An umbrella of cloves will also not be superfluous, the main thing is not to overdo it with spices.
7. Cook the soup for 20–25 minutes after the water boils.
8. Then take out bay leaf and other spices from the pan. You can now puree the soup using a blender.
Fragrant, hearty and delicious mushroom soup - puree with potatoes and cream cheese. The recipe uses dried mushrooms – honey mushrooms and mushroom powder from dried mushroom - raincoat. The soup turns out to be quite thick and nutritious, and it is advisable to garnish it with fresh dill for an accent.
Required ingredients:
4 – 5 potatoes;
2 – 3 tbsp. spoons of cream cheese;
2 onions;
2 – 3 tbsp. spoons (optional);
2 tbsp. spoons of vegetable oil;
Salt and black pepper to taste;
1 - 2 tbsp. spoons of chopped fresh dill.
How to cook:
To prepare mushroom soup - puree, take dried honey mushrooms and pour them over cold water for 1.5 - 2 hours. Then drain the water; we won’t need it.
Place the soaked mushrooms in a saucepan and pour clean water. Lightly add salt and cook for about 30 - 40 minutes over medium heat.
Cut the onions as desired and fry them in vegetable oil until golden brown.
Wash the potatoes, peel and cut them large pieces. Remove the cooked mushrooms with a slotted spoon and transfer to cutting board. Cool the mushrooms slightly and cut them a little as you like.
Do not throw out the water in which the mushrooms were cooked; continue cooking the soup in it. Place a saucepan with mushroom broth on the stove and place the potatoes there.
Add mushroom powder and cook until potatoes are done.
Once the potatoes are cooked, remove the pan from the heat and add the fried onions and cream cheese.
Puree the mixture until smooth, season to taste with salt and black pepper.
Then add the chopped mushrooms to the puree soup and put them back on the stove. Heat the soup for a few more minutes and remove from heat.
Serve mushroom soup hot with fresh dill.
Boiled mushrooms can also be pureed in a blender along with potatoes. To enhance mushroom taste and aroma, you can use mushroom seasonings.
Many housewives have been faced with the fact that there are no fresh mushrooms on hand, but they really want to prepare soup with a characteristic aroma and taste. What to do in such a situation - run headlong to the store and look for the missing component? In fact, this is superfluous, check your bins - they might be lying around somewhere dried mushrooms, they are the ones who will come to the rescue. How to cook a delicious stew of dried mushrooms own kitchen at home, you will learn from our detailed recipes. For clarity, we have prepared a photo.
Dried mushroom soup
Ingredients
Servings: – +
- dried porcini mushrooms (or champignons)70 g
- potato 2 pcs.
- onion 1 piece
- sour cream 95 g
- sunflower oil10 g
- water 3 glasses
- salt to taste
- black ground pepper to taste
Per serving
Calories: 145 kcal
Proteins: 5.6 g
Fats: 6.2 g
Carbohydrates: 16.7 g
60 min. Video recipe Print
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Advice: if you want to surprise your guests, you can serve the stew in a bread plate. To do this, cut out a crumb from a round loaf and pour the soup into it. Garnish with sour cream and herbs on top. Such a presentation will not only bring aesthetic pleasure, but will also be remembered by you and your guests for a long time.
Cream soup of dried mushrooms with cream
Cooking time: 1 hour
Number of servings: 12
Energy value
- calorie content – 177.9 kcal;
- fats – 8.1;
- proteins – 8.5;
- carbohydrates – 17.8.
Ingredients
- dried mushrooms – 200 g;
- potatoes – 5 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- cream 20% – 150 ml;
- processed cheese – 100 g;
- butter – 50 g;
- water – 1.5 l;
- parsley - 3 sprigs;
- salt - to taste;
- ground black pepper - to taste.
Step-by-step preparation
- Dried mushrooms must be soaked in advance cold water for 3 hours. After that, put them on the fire and cook for 30 minutes.
- Next, we will need to strain the resulting broth, remove the mushrooms from it and squeeze them out of excess moisture.
- Add water to the concentrated broth to dilute it a little, and put it on medium heat. While the broth is heating up, clean and wash the vegetables. Chop the carrots and potatoes into small cubes and place them in the pan.
- Finely chop the onion and sauté it in butter for 2 minutes. low heat. After this, add the mushrooms and fry, remembering to stir, for 7 minutes.
- When the vegetables are almost ready, add pre-fried mushrooms and onions to them. Let the stew boil and carefully blend everything into a homogeneous, aromatic mass using a blender. Let the soup cook for another 10 minutes.
- At this time, our three on a medium grater processed cheese and begin to gradually introduce it into the soup along with cream (to make it thicker, it is advisable to use a product with a large number percent and do not replace with milk). Bring to a boil, season with spices and leave to cook for another 5 minutes.
Our hearty creamy mushroom soup is ready, remove it from the heat and sprinkle with pre-chopped herbs. We need to fix it
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