Mushroom soup, made from dried mushrooms, has a richer taste and a divine aroma, compared with the fact that it is cooked from fresh. In addition, dried mushrooms retain all their usefulness unchanged, even with prolonged storage.

When cooking mushroom soups, almost no seasonings or spices are used to preserve the delicious natural mushroom flavor.

How to cook mushroom soup from dried porcini mushrooms - a recipe?

Ingredients:

  • dried porcini mushrooms - 110 g;
  • onion - 75 g;
  • carrots - 75 g;
  • potato tubers - 550 g;
  • flour - 30 g;
  • filtered water - 3 liters;
  • salt.

Cooking

First of all, pour the porcini mushrooms with warm water and leave for three hours. After the time we take out the mushrooms and rinse thoroughly, and filter the infusion through several layers of gauze. Fill the resulting liquid to a volume of three liters and place it in a saucepan for soup. Washed mushrooms cut into pieces, put in prepared water, warm to a boil and, after turning off the heat, boil for forty-five to fifty minutes.

While the mushrooms are boiling, we will clean and chop the potato tubers into small cubes and save the onion cubes and carrots skipped through the grater until soft, adding wheat flour two minutes before the end of frying.

After the time allotted for boiling the mushrooms, we throw the potatoes into the broth and spread them. Salt the soup to taste and keep on the fire for another ten minutes. Just as much we give it to insist and serve to the table, having flavored with sour cream and.

Mushroom soup of dried mushrooms with pearl barley in a slow cooker

Ingredients:

  • dried forest mushrooms  - 50 g;
  • pearl barley - 55 g;
  • onion - 75 g;
  • carrots - 75 g;
  • vegetable refined oil - 20 ml;
  • potato tubers - 250 g;
  •   - 90 g;
  • bay leaf - 1 pc .;
  • filtered water - 2 liters;
  • fresh greens;
  • salt.

Cooking

Pearl barley and dried mushrooms are washed well and soaked in different bowls in warm water for twenty minutes.

In the meantime, we clean the carrot and the onion, cut it into cubes, put it in the oiled container of the slow cooker and let it stand for twenty minutes, stirring it, covering the lid of the device and installing the Baking or Frying program. Then add the chopped mushrooms, along with the liquid in which they are soaked, throw the barley and potatoes, after cleansing it and cut it into small cubes. We pour in the water warmed to boiling, transfer the device to the “Quenching” mode and prepare the dish for an hour and a half.

Thirty minutes before the completion of the cooking process add melted cheese, leaf of laurel, to taste salt and fresh greens.

Mushroom soup of dried mushrooms with noodles

Ingredients:

  • dried forest mushrooms - 50 g;
  • noodles - to taste;
  • onion - 75 g;
  • carrots - 75 g;
  • refined vegetable oil - 35 ml;
  • potato tubers - 250 g;
  • bay leaf - 1 pc .;
  • filtered water - 2 liters;
  • fresh greens;
  • sour cream;
  • salt.

Cooking

Dried forest mushrooms are washed very thoroughly in hot water  and soak in boiling water for two hours. Then shred them in small slices and lay them in a saucepan with purified water along with the liquid in which they were soaked. Put the pan on the stove and heat to boil. Then reduce the heat to low and boil, covering the container with a lid, for forty to fifty minutes.

After the time has elapsed, we throw the potatoes, previously peeled and cut into medium-sized cubes. Onions cleaned, cut into cubes, carrot, chop sticks and passeroem all together in refined vegetable oil. Spread the roast in the broth, throw a leaf of laurel and to taste the salt and cook until done. Two minutes before the end of cooking, throw the noodles. Its quantity is determined by your taste and desired thickness of the finished dish.

Fragrant mushroom soup served with fresh herbs and sour cream.

Mushroom Soup from Dried Mushrooms  sometimes called black, because the broth in it turns out to be a very dark saturated color. Today we will prepare this culinary masterpiece, and you will be surprised that you can achieve such outstanding results using the most common ingredients. Let's start, and in just one hour, 6–8 servings will be on your table appetizing first  hot dishes!

Ingredients for the preparation of dried mushrooms mushroom soup:

  1. Dried mushrooms (any)  100g
  2. Onion 1 piece
  3. Carrots 1 piece
  4. Potatoes 300 grams (2-3 pieces)
  5. Vegetable oil 2-3 tablespoons
  6. Purified water 3 liters
  7. Salt to taste
  8. Ground black pepper or peas  taste
  9. Pepper white ground or peas  taste
  10. Laurel Leaf or Ground  taste
  11. Greens (parsley, dill, cilantro or green onions) to taste and desire for serving

Not suitable products? Choose a similar recipe from the others!

Inventory:

Kitchen scales, kitchen knife - 2 pieces, cutting board - 2 pieces, plate, paper kitchen towels, kettle, measuring cup, deep bowl - 2 pieces, frying pan, wooden kitchen spoon, grater, deep pan with lid (capacity 4 liters), ladle, deep plate.

Preparation of mushroom soup from dried mushrooms:

Step 1: prepare the mushrooms.

First of all, we heat up three liters of purified water in the kettle. Then thoroughly wash the dried mushrooms and put them in a deep bowl.

After some time, fill them with one liter of boiling water and maintain in this form 15–20 minutes.

Step 2: prepare vegetables and herbs.


While mushrooms are infused, we peel potatoes, onions, carrots with a sharp kitchen knife and wash them together with herbs for serving. Then the potatoes are immediately cut into small cubes of 2–2.5 centimeters in size, sent to clean deep dishes, filled with running water 2 centimeters above the level and left in this form until use, so as not to darken.

After that, chop onions in small cubes up to 7 millimeters in size, and shred carrots on a coarse grater and proceed to the next step.

Step 3: Pass vegetables.


Pour into the pan the right amount of vegetable oil and put it on medium heat. A few minutes later we send there chopped onions and carrots. Pass them to softness and light golden crust, occasionally stirring with a wooden kitchen spoon. This process will take approximately 5 minutes. Once the vegetables are reddened, remove them from the stove and set aside for the time being.

Step 4: prepare soaked mushrooms and infusion.


Then we take out dried mushrooms from the darkened liquid, dry them with paper kitchen towels, spread them on a cutting board and cut them into small pieces of arbitrary shape up to 3 centimeters in size.

Mushroom infusion poured into measuring cup.

Dilute it with two liters of the remaining already cooled water from the kettle and send it to a deep saucepan.

Step 5: Cook the mushroom soup of dried mushrooms.


Now we put the diluted infusion on medium heat and after boiling add the sliced ​​mushrooms there.

Cook them 15 minutes.

Then put the potato cubes in the pan and cook the soup 20-25 minutes, depending on the variety of this vegetable and its cutting.

Then we season the almost ready first dish to taste with salt, laurel leaf, and also two kinds of pepper: black and white.

We send the steamed vegetables to the fragrant liquid and cook them still. 3-5 minutes.

Next turn off the stove, cover the pan with a lid and let the dish brew for   5–7 minutes. After that, with the help of a ladle, pour the soup in portions on deep plates, fill each with sour cream, sprinkle with the chopped chopped greens and serve to the table.

Step 6: Serve dried mushroom soup.


Mushroom soup of dried mushrooms is served hot as a first course meal. Upon request, each portion is seasoned with sour cream, cream, mayonnaise and decorated with fresh greens of dill, parsley, cilantro, basil or green onions. The taste of the soup turns out to be spicy, rather tender, with a rich mushroom flavor. Hearty, fast and inexpensive! Enjoy!
Enjoy your meal!

To make the soup more saturated, you can dilute the mushroom brew not with water, but with meat or vegetable broth;

Very often, a couple of tablespoons of sifted wheat flour is added to vegetable browning. From this dish acquires a muddy, half-thick consistency;

The set of spices is not basic, use any that is added to vegetable dishes: tarragon, sage, basil, coriander and many others;

A great substitute for vegetable oil is creamy, it will give the soup a softer flavor;

Sometimes, 6–7 minutes before the soup is cooked, thin “Spider Web” vermicelli or other small flour products are added to the pan.

Mushrooms are a unique forest product bestowed on us by nature. Of these, you can cook a variety of foods: snacks, main dishes, julienne, meatballs, sauces, caviar. And dried soup is a delicious dish with a sophisticated taste.

The most in a simple way  save mushrooms from the time of collection and for the whole winter - to dry. As such, they perfectly retain all their nutrients  and useful vitamins. But the main factor is the fragrance. wild mushrooms. That is why dried mushroom soup is an exquisite dish in every family. Dried mushrooms must be in the kitchen of every caring mistress. However, in order to preserve mushrooms for a long time, they are kept in paper bags or cardboard boxes in a warm and dry room. Dry fruit bodies can be crushed with a blender and the powder stored in a glass jar. Even the soup of mushroom powder turns out very tasty, besides, it is easily digested by the body.

Before boiling dry mushrooms are soaked in cold water for 2-3 hours or overnight. To speed up the process, they are soaked in boiling water for 30-40 minutes, or boiled for 30 minutes in salted water. After that, the mushrooms are cut into pieces and added to the soup. The water that was used for soaking can be used for soup. Only when it is drained, it is carefully poured into the pan without any sediment or it is filtered through a fine sieve.

We offer you to learn a few recipes for dried soup soup.

How to cook dried mushrooms soup with shrimp

This soup is best served with sour cream, which will enhance the taste of shrimp and mushrooms. From spices it is better to use black pepper (peas) and bay leaf, so as not to kill the mushroom flavor.


How to cook dried mushroom soup with shrimps to surprise their households with a delicious and delicious dish?

  • Honey dry - 70 g;
  • Water - 2 l;
  • Onions and carrots - 1 pc .;
  • Potatoes - 5 pcs .;
  • Bay leaves - 1 pc .;
  • Black pepper peas - 5 pcs .;
  • Shrimp - 200 g;
  • Butter;
  • Flour - 2 tbsp. l .;
  • Salt;
  • Sour cream;
  • Greens - to taste.

Mushrooms pour into boiling water and leave for 30 minutes to soak.

Shred onions into cubes and three carrots on a grater, fry in butter until golden brown and add flour, fry for 2-3 minutes.

We give the water to boil for the soup and put the sliced ​​mushrooms into it, add a little water in which the mushrooms are soaked so that the volume does not exceed 2 liters.

Peel the potatoes, cut into strips and add to the mushrooms, cook for 20 minutes.

Peel the shrimp, remove the intestine, cut into slices and fry for 2-4 minutes.

Put fried vegetables into the soup, boil for 10 minutes and add shrimps.

Boil for 5 minutes, add peas, bay leaf and boil for 10 minutes, add to taste.

Turn off the stove and let it brew for 10-15 minutes.

When serving, decorate with chopped greens and put 1 tbsp in each plate. l sour cream.

Dried mushroom soup recipe with noodles


The recipe for mushroom soup from dried mushrooms with noodles is prepared very simply. However, so that the noodles in the soup do not fall apart, it needs to be ignited in a dry frying pan before laying, which will give the soup specific flavor notes. Sprinkle the noodles in a frying pan and stir over low heat until it turns light brown.

How to cook soup from dried mushrooms, so that from a minimum of products you get an aromatic and nutritious soup for 8 servings?

  • Honey agarics - 70 g;
  • Onions - 2 pcs .;
  • Carrots - 1 pc .;
  • Noodles - 150 g;
  • Water - 2 l;
  • Salt;
  • Lavrushka - 2 pcs .;
  • Butter;
  • Black pepper peas - 4 pcs .;
  • Parsley greens.

Boil the mushrooms for 20 minutes in boiling water, let cool and cut into cubes.

Bring the volume of water in which the mushrooms were boiled, to 2 liters and again give to boil.

Peel the onions, cut into cubes and fry in butter until soft.

Peel the carrots, grate them on a large grater and add them to the onions, fry everything together until golden brown.

Noodles, fried in a dry frying pan, together with vegetables, enter in mushrooms, cook for 20 minutes.

Salt, add pepper and bay leaf, let boil for 2-3 minutes and remove from heat.

Give a little brew, pour into plates, decorate with chopped herbs and serve.

If anyone wants, you can put in the soup 1 tbsp. l sour cream or mayonnaise.

How to cook dried soup with chicken

Try to cook a recipe for dried soup made with step by step photos, and you will be surprised how easy and simple this is. And to give the dish a delicate touch, add chopped cream cheese at the end of cooking.

  • Chicken fillet - 300 g;
  • Water - 2.5 liters;
  • Dried mushrooms - 70 g;
  • Carrots - 1 pc .;
  • Onions - 1 pc .;
  • Salt;
  • Cream cheese - 1 pc .;
  • Sunflower oil;
  • Parsley root - 1 pc .;
  • Green basil.

How to cook dried soup and chicken fillet, so that the dish turned out to be refined and could even decorate a festive table?


Mushrooms leave overnight so that they swell.

Gently pour the water into another pan without sediment. We bring the volume of water to 2.5 liters and put it again on the stove.


Cut mushrooms into slices and put into boiling water.



Grind carrots and onions and fry in butter until golden brown.



Chicken fillet cut into cubes and fry separately until golden.

We enter vegetables and meat into mushrooms, boil for 10 minutes, salt to taste, and add parsley root grated.

Boil for 10 minutes, put in diced processed cheese and cook for 5 minutes over low heat.


Let it brew for a few minutes and sprinkle with greens of basil.


Mushroom soup made from dried mushrooms with barley in a slow cooker


How to cook dried soup in a slow cooker with the addition of pearl barley?

  • Honey agarics - 70 g;
  • Perlovka - 50 g;
  • Potatoes - 5 pcs .;
  • Carrots and onions - 1 pc .;
  • Lean oil - 3 tbsp. l .;
  • Salt;
  • Ground pepper - to taste.

The pearl barley is washed in water and soaked for 1 hour.

Mushrooms are soaked in hot water for 40 minutes.

Potatoes, onions and carrots are peeled, diced.

Oil is poured into the bowl of the multicooker, onions and carrots are introduced and switched on in the “Frying” mode for 10 minutes.

Potatoes are poured and the “Frying” mode continues for another 10 minutes.

Barley is washed and introduced into vegetables, mushrooms are cut and also introduced into the slow cooker.

Salted to taste and peppered, filled with water in the amount of 1 liter and turned on for 60 minutes in the mode of "quenching".

After the signal, the soup from dried agaric, cooked in a slow cooker, is filled with greens and sour cream, if desired.

Mushroom soup made from dried mushrooms with potatoes


Dried soup with potatoes can always help out, if guests appeared on the doorstep. However, you should have a bunch of dried mushrooms on hand.

  • Honey agarics - 70 g;
  • Water - 1.5 liters;
  • Potatoes - 7 pcs .;
  • Carrots and onions - 1 pc .;
  • Butter;
  • Flour - 2 tbsp. l .;
  • Sour cream;
  • Salt and pepper to taste;
  • Dill greens - 1 bunch;
  • Garlic - 3 slices.

Mushrooms boil in 0.5 liters of water for 20 minutes.

Pour broth into another pan without sediment and add up to a volume of 1.5 liters, throw mushrooms.

We give it to boil for 10 minutes, and in the meantime we prepare a roast of carrots and onions in butter. Enter the flour, stir and fry for 5 minutes.

Peel the potatoes and cut them into strips, add them to the mushrooms and cook for 20 minutes.

Add vegetables, salt and pepper to taste, add garlic, cut into small cubes and boil for 10 minutes.

Remove from the stove, give stand 10 minutes and serve to the table. Decorate with dill, pre-chopped, poured into plates and pour in 1 tbsp. l sour cream.

We offer to watch the video, how to cook soup from dried mushrooms:

From time immemorial mushroom soup has occupied an honorable place in Russian cuisine. Forests annually produce a rich harvest of various mushrooms, each of which is tasty in its own way.

A great way to preserve this product is by freezing. In this case, mushrooms can be used at any time of the year (just defrost them) and do not stop pampering them with themselves and their loved ones.

Best of all frozen mushrooms are soups. If desired, the consistency of these dishes can be puree. These are dense rich soups with an appetizing and alluring look.

At any feasts or meals such soup will be useful - on weekdays it will diversify the well-established ration well, and on holidays it will delight those invited with its “forest” mood.

Thus, having made the necessary supplies in the summer, in the winter you can gladly “tuck in mushroom soup for both cheeks”.

If stocks have not been made, shop products will always come to the rescue, champignons are especially common in this regard.

Mushroom Soup from Frozen Mushrooms


The recipe includes the mushrooms themselves, as well as frozen potatoes and some vegetables. The preparation is not labor intensive, although you still have to tinker a bit. The main thing is that the output will be healthy and healthy food for a good family dinner!

The advantage of a frozen product is that it can be purchased in advance, and at the right time (about or just in mood) it is enough just to remove it from the refrigerator.

Ingredients

  • Mushrooms - 400 g .;
  • Onions - 1 pc .;
  • Potatoes - 350 g;
  • Vegetables (frozen) - 300 g (it can be beans, cauliflower, carrots, etc.);
  • Vegetable oil - 50 ml .;
  • Salt - to taste;
  • Sour cream - 200 ml.

How to cook mushroom soup from frozen mushrooms



Food is ready! The most fragrant soup is slaked and sour cream is added to it. Some put mayonnaise, although this dish is extremely high-calorie.

In general, mushroom soups are very useful - they will reliably supply the body with vegetable protein and trace elements!

If you follow a sports diet, it is better not to eat this dish more than 1 time a day, because mushrooms are digested slowly, gradually adding energy to the body.


This dish of dried mushrooms is a classic in the Russian culinary tradition. The soup is very nutritious and satisfying, and the taste will remind you of the sunny days at the beginning of the golden autumn.

This soup is loved by both adults and children, as well as older people. The soup is soft, the pieces of mushrooms pleasantly massage the tongue, and the taste makes you roll your eyes with pleasure!

Ingredients

  • Mushrooms - 80 g .;
  • Flour (to make soup thick) - 50 g;
  • Carrots - 1 pc .;
  • Potatoes - 2 pcs .;
  • Onions - 1 pc .;
  • Bay leaf 1 pc .;
  • Dill - 20 g .;
  • Oil - 50 ml .;
  • Salt - to taste.

How to cook mushroom soup from dried mushrooms

  1. Mushrooms are thoroughly washed, then poured boiling water and left for a period of from 25 minutes to an hour;
  2. All vegetables are washed. Next, the onions are crushed, the carrots are passed through a medium grater, and the potatoes are cut into strips;
  3. Chopped ingredients (except potatoes) are slightly stewed. In the process of roasting wheat flour is added, in which pieces of vegetables collapse;
  4. Mushrooms are chopped. Water from them still need to fill the soup;
  5. About two liters of water are drawn into the pot. Mushroom water and mushrooms are also added there;
  6. The contents of the pan is brought to a boil and cooked for another 10 to 20 minutes;
  7. Potatoes and vegetables from the pan are transferred to the pan;
  8. Add bay leaf, salt and (if desired) pepper. The pot is not removed from the heat for another 5 minutes;
  9. The fire is turned off, the contents of the pot is infused under the lid for several minutes to fully saturate.

Appetizing and tasty - the smelling dish is ready to eat! Soup is better not left for tomorrow, and eat for 2 - 3 times during the day.

So the soup will have time to give all their beneficial features and please with its exquisite taste!

It is noteworthy that mushroom soups are much more nutritious than ordinary vegetable soups and at the same time they are much less fatty than soups with meat.


The taste of the combination of two products, so beloved by many eaters, is truly enchanting!

Melted cheese was firmly included in the weekly diet of many Russians, and mushroom recipes  handed down from generation to generation for many centuries.

This soup will satisfy your hunger (and you can even feed a large family at the same time) and give you strength!

Ingredients

  • Mushrooms - 400 g .;
  • Melted cheese - 150 - 250 g .;
  • Potatoes - 0.5 kg.;
  • Greens - a bunch;
  • Carrots - 1 pc .;
  • Bay leaf;
  • Onions - 1 pc .;
  • Oil (vegetable or butter) - 50 ml .;
  • Cream - 2 tbsp. l .;
  • Salt, paprika, pepper - on a pinch.

How to cook mushroom soup with melted cheese

  1. Water is drawn into the middle saucepan and put on the fire;
  2. Peeled potatoes are cut into large segments and sent to boiling water;
  3. Mushrooms are washed and cut, then roasted over high heat and reported to the pan;
  4. A bay leaf is added. All components are cooked for 10 - 12 minutes;
  5. A peeled onion is cut into small slices, and the carrots are shredded finely. Then, in a frying pan, these vegetables are fried until transparent onion semi - ringlets (another option is to chop the onion with the carrot using a blender to a paste and pass it over a slow fire. It is better to do this at the beginning of cooking - then it is also recommended to subject the mushrooms to light roasting.) . After roasting the vegetables are sent to the mushrooms;
  6. Greens shredded into small chips;
  7. Melted cheese is cooked with a fine grater. If desired, before sending it to the pan, you can hold it in the pan for several minutes;
  8. Salt is added, cream is poured in, and paprika and pepper are poured out;
  9. The final touch is green. Next, the dish is infused with the lid closed for 5 minutes to achieve full flavor.

Thick, extraordinary and very tasty (recognized not only in Russia, but also in France, Germany, etc.) the soup is ready! It will always be the way - on a holiday or a weekday.

An additional advantage is that the cheese can be taken even the most inexpensive - it will still give the soup the desired creamy hue and thick consistency.

Too often, such soup should not be eaten, but once or twice a month it is quite possible to cook it, getting exceptional pleasure from the meal!


About the benefits of pearl barley has long been a variety of myths and legends. This cereal does have many vitamins, and it is also rich in fiber (a simple recommendation is to soak the barley 4 hours before cooking).

Mushrooms are one of the most useful, sought-after and favorite foods for humans. As a rule, they are not eaten raw, but are cooked in a variety of ways. But the most useful for humans are dishes from dried mushrooms.

The benefits of mushrooms

The diverse world of mushrooms is well studied by man, about a hundred thousand species are known. Scientists note that these organisms have signs of plants and animals. They are constantly growing, the walls have a cellular structure, they feed on liquid substances. All this is typical for plants. On the other hand, they lack plastids, have no ability for photosynthesis, there is chitin in the cell walls. These are signs of animals. They have their own specific feature - the mycelium.

Mushrooms are one of the most useful and sought-after products for humans. Chemical composition  mushroom amazes with its uniqueness. In terms of the quantity and composition of minerals, mushrooms are not inferior to fruits, in carbohydrates - in vegetables, and they contain more protein than in meat. For vegetarians, mushrooms are the main and main source of protein. At the same time, mushrooms are 90% water, so they are easily digested and are low-calorie and dietary products. 100 g of mushrooms contains: proteins - 4 g, carbohydrates - 3 g, fats-1.3 g.

This product contains essential trace elements for humans: potassium, sodium, sulfur, phosphorus, vitamins of group B, vitamin A, D, PP, E. Such a set of vitamins and trace elements makes them useful for blood vessels, hematopoietic process, strengthens the nervous system skin, hair, nails. Mushrooms promote the excretion of harmful cholesterol, improve metabolism, eyesight, strengthen the immune system.

In addition to the general healing properties, some species of fungi have features that are characteristic only for this species. Mushrooms affect the body as a mild laxative, boletus relieve headache, chanterelles have the ability to remove radionuclides.

However, it is no secret that not all types of mushrooms are useful, some of the mushrooms are poisonous and dangerous to humans. If you do not have enough experience in collecting mushrooms, and do not understand them, then it is safer to buy in stores and not to collect yourself. Not only poisonous mushrooms can be harmful to humans, worms, stale, old ones are dangerous.

Many beneficial properties of mushrooms are lost as a result of heat treatment. Therefore, the use of stewed, fried, boiled mushrooms is significantly reduced, salted and dried mushrooms are considered more useful.

Dried mushrooms

Drying mushrooms is the easiest way to harvest. They are stored for a long time, the nutritional value of dry mushrooms is the same as that of fresh mushrooms, they are better absorbed than salted and pickled mushrooms. When drying mushrooms significantly increases the protein content, dried mushrooms by three quarters consist of protein compounds. The fragrance is not lost, but white fungus  even intensifies.

Not all mushrooms are dried. Plate mushrooms containing bitterness are not suitable for drying. The bitterness in them only intensifies. Usually dried: white mushrooms, boletus mushrooms, aspen mushrooms, boletus, Polish mushroom, boletus mushrooms, morels, white truffle, wild mushrooms, champignons, chanterelle and some others. Drying mushrooms at home can be in the Russian oven, in the open air, in the oven, microwave oven, above the electric and gas stove and even on central heating batteries.

For drying, choose only fresh, not wormy, strong mushrooms. They are cleaned, wiped with a damp cloth and sorted by size. Large caps are cut into several pieces. In honey agaric, oil, chanterelles dry only caps. Before drying, it is not recommended to wash the mushrooms because they easily absorb water, and the drying process will be slow.

It is better to store dry mushrooms in closed glass jars, moisture-proof bags. They easily absorb moisture and odors from the air and can dampen and mold.

Cooking dried mushrooms. Recipes

Dried mushrooms before cooking washed and cleaned with a brush, remove dirt and dust. Then for several hours pour water, the mushrooms should swell. But it is better to soak the mushrooms in milk or in milk diluted with water. If the mushrooms are blackened when drying, then they need to be thoroughly rinsed before putting it in the soup so that the broth does not turn black. Water can be used for cooking first courses, only it needs to be drained - remove possible sand.

Dried mushrooms are an ideal product for making soups, they are more fragrant and nutritious than fresh ones, and are easier to digest.

Ingredients:

50g dried mushrooms;

2 potato potatoes;

One head of onions

One carrot;

2 tablespoons butter;

Parsley greens, salt, bay leaf.

Recipe:

Before cooking, thoroughly wash the mushrooms and clean them under running water and soak them in cold water. After three hours of soaking, the mushrooms will swell, now you can drain the water and put the mushrooms in a saucepan, add clean water and boil for about half an hour

During the preparation of the broth from dried mushrooms, you can peel and cut the potatoes. Onions clean, chop, grate carrots. When the mushrooms are cooked, they are removed from the broth, and put the potatoes.

Fry onion in butter, add carrots, fry and put mushrooms, fry for another five minutes.

Roasted vegetables are placed in a saucepan, salt and bay leaf are added and potatoes are cooked until complete cooking. Soup is poured into plates, add sour cream and chopped parsley.

Mushroom soup of dried mushrooms with dumplings

Ingredients:

50g dried mushrooms;

Onion head;

One carrot;

One parsley root;

Two spoons of butter.

For cooking dumplings:

100g of semolina;

One egg;

150g of milk;

Recipe:

Wash dried mushrooms and leave to swell in cold water for three hours. Then the mushrooms are removed, the water is filtered and poured into a small saucepan and put on the fire. Mushrooms are put in boiling water. After cooking, remove the mushrooms and cut them into small pieces.

Vegetables are washed, cleaned and cut into thin strips. In a pan heated up butter  and fry the onion, then add the carrots and parsley root.

Roasted vegetables are put into mushroom broth and chopped mushrooms are added. After boiling, reduce the fire, salt the soup and boil for 15 minutes.

For cooking dumplings milk boil, pour semolina  and cook a quarter of an hour. After cooling, add egg and butter to porridge, mix thoroughly. Form dumplings and boil in boiling salted water. After cooking, dumplings need to recline in a colander.

Scattering the soup in plates, add the dumplings and serve to the table.

Dried pickle pickles

Ingredients:

100g dried mushrooms;

Potatoes three pieces;

5 pickled cucumbers;

3 tablespoons of rice;

Bulb;

Small carrots;

Two tablespoons of tomato paste.

Recipe:

Dry mushrooms pour water and leave for three hours. Then boil them in clean water. After cooking, remove the mushrooms from the broth and cool. Peel the potatoes, cut into cubes. In mushroom broth, add rice and potatoes and cook over medium heat.

Onions, carrots cut into strips and fry in butter, add chopped cucumbers and mushrooms. Roast vegetables a little stew with tomato paste.

After cooking rice and potatoes, add fried vegetables and cook for 5 minutes.

Dried mushroom soup

Ingredients:

70g of mushrooms;

100g sour cream;

2 potatoes;

Garlic clove;

Bulb;

One egg;

Vegetable oil;

Parsley; salt.

Recipe:

In cold water, soak the mushrooms for two hours. Then put them in a colander and rinse thoroughly. Peel potatoes and cut into cubes. Cook in salted water.

Peel and chop the onion. Fry the onion in vegetable oil. Then add the mushrooms and fry for another 7 minutes.

Put potatoes and mushrooms in a blender, add a little mushroom broth and chop. Then mash shifts to the pan, add the mushroom broth. Garlic must be cleaned and squeezed through the garlic, add to the pan.

Puree soup put on the fire, constantly stir with a spoon and pour in a beaten egg and sour cream. Remove from heat. Sprinkle with greens before serving.

Mushroom soup of dry mushrooms with croutons and beans

Ingredients:

50g dried mushrooms;

50g of beans;

100g of bread;

Tablespoon butter;

Tablespoon of tomato paste;

One onion;

Recipe:

Soak mushrooms in cold water for three hours. Then cook until cooked. Take out the mushrooms and cut into small pieces. Mushroom broth filter. Boil pre-soaked beans. Fry the shredded onions, then add tomato paste  and fry a little more.

Boil the mushroom broth, add the beans, mushrooms, onion, salt and simmer for 15 minutes.

Bread cut into cubes and prepare the croutons in the oven or in a dry frying pan. Scattering the soup on plates, add croutons.

Mushroom Soup from Dried Mushrooms with buckwheat

Ingredients:

100g dried mushrooms;

One potato;

Onions;

100g buckwheat;

Carrot;

Vegetable oil;

A little sour cream;

Pepper, salt, bay leaf.

Recipe:

Soak mushrooms in warm water for two hours. Then wash the mushrooms, and cook in clean water for 15 minutes. Drain the water, add clean water to the mushrooms and cook for 10 minutes.

Wash potatoes, peel, cut into cubes, put in boiling broth. Wash buckwheat and put in broth. Peel and chop the onion. Grate grated carrots. Fry onions and carrots in vegetable oil. Fried vegetables put in a pot of soup. Salt, pepper, put a bay leaf. Five minutes later, the soup is ready. Pour the soup in plates, add sour cream and chopped greens.

Mushroom soup with dried mushrooms and cabbage

Ingredients:

20-30g dried mushrooms;

200g of cabbage;

Garlic clove;

4 potatoes;

Carrot;

Bulb;

2-3 tomatoes;

Vegetable oil;

Salt, bay leaf, pepper.

Recipe:

Dried mushrooms pour boiling water. After 20 minutes, put the pan with the mushrooms on the fire and cook for half an hour. After that, remove the mushrooms from the broth, rinse under running water. Mushroom broth strain. Mushrooms cut into small cubes. Wash carrots, grate. Peel and chop the onion. Peeled potatoes cut into strips. Wash cabbage and shred.

Pour sunflower oil into a saucepan, put onions and fry for three minutes, then put the carrots and fry. Add the mushrooms and, after a brief roasting, put the potatoes. Then add mushroom broth and some water; the volume of liquid should

make up 2-2.5 liters. Boil for 10-15 minutes and add the cabbage, after cooking the cabbage, a few minutes before turning off, put a few peas allspice, bay leaf in the soup. After cooking cabbage, you can add diced tomatoes, cook for 2-3 minutes. Salt soup, pepper, add crushed garlic and chopped greens, turn off the heat. Soup should brew for 20 minutes.

Mushroom soup made from dried mushrooms with potatoes and noodles

Ingredients:

100g dried mushrooms;

Onion head;

2-3 potatoes;

One carrot;

4 tablespoons of vermicelli;

50g ghee or vegetable oil;

2 liters of water.

Recipe:

Wash dried mushrooms, add water and leave overnight. Boil the mushrooms in the same water. Then remove the mushrooms, rinse under running water. Strain the broth through several layers of gauze.

Peel onion and carrot, chop onion finely, grate carrot on a coarse grater. Sauté in melted butter, add mushrooms and stew for 3 minutes. Put everything in mushroom broth, add peeled and coarsely chopped potatoes, salt, pepper. When the potatoes are almost cooked, put the vermicelli and cook for 3 minutes. Add parsley and turn off the heat. Pour the soup into the plates and put sour cream.

Did you find out how to cook a soup of dried mushrooms, dietary and very fragrant, cook it and delight your family.