The fungal disease was inherited by me. My mother was an inveterate mycelium, I would say manic. She not only loved to pick mushrooms, but also knew a lot about their processing. Each mushroom had its own purpose.

Baby porcini mushrooms and russula - egg capsules were pickled separately for special occasions, green wines were sent for pickling. And a lot was prepared dried mushrooms- separately on mushroom caviar, separately for soups and pies. Only now I understand what a hell of a job it took to cook all these delicacies.

I also like to go mushroom picking. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dry mushrooms on a frosty day.

I cook dry mushroom soup, as my mother taught.

• Nothing but potatoes, onions, carrots and cereals. From spices - black peppercorns and dill seeds. Forest mushrooms have their own unique taste and do not need to spoil it with unnecessary seasonings and additives.
• Lots of ghee. Butter not only makes mushroom soup soft creamy taste, but also replenishes it with missing fats.
• The groats are cooked together with mushrooms. So the cereal will add viscosity and satiety to the broth.
• I like to add wheat grits, but children like barley and rice. Any of them will do.

Time: 1 hour soak, cook 1.5 hours
Complexity: average
Ingredients: 8 servings

• Dry mushrooms - 2 handfuls (1 cup)
• Potatoes - 2 pieces of medium size
• Carrots - 1pc of medium size
• Onion - 1pc
• Pearl barley (wheat, rice) groats - 3 tbsp. spoons
• Ghee or butter - 50 gr
• Dill seeds, black pepper, Bay leaf, salt
• Fresh dill

How to make dried mushroom soup

• Break dry mushrooms into small pieces into a saucepan and pour 1.5 liters of cold water. Leave to soak for 1-2 hours.
• If the mushrooms are purchased, drain the water from the pan and fill it with clean water. If your own, you can not change the water and cook right in it.
• Put a saucepan with mushrooms over high heat. After boiling, remove the fire and cook over low heat with closed lid about an hour.
• While the mushrooms are boiling, peel the potatoes, carrots and onions.

• Cut the potatoes into cubes.
• Chop the onion finely, and the carrots into half rings.
• Heat the butter in a skillet and fry the onions.
• Leave the fried onions in the pan.
• After an hour, put the potatoes in the mushroom broth and add the wheat grits.

• Add dill seeds and black peppercorns.
• Continue to cook over low heat, cover with a lid.
• 15 minutes after the potatoes and cereals, send the carrots to the pan.
• After another 15 minutes, check the readiness of the cereals and potatoes. If they are cooked, put the fried onions in the soup along with the butter.

• Salt immediately after the onion, add the bay leaf and leave the mushroom soup over low heat to sweat for another 5 minutes
• After 5 minutes, the mushroom soup is ready.
• Pour the mushroom soup into bowls, seasoning it with sour cream and dill.

How I make dried mushroom soup:

• I break dry mushrooms with my hands into small pieces in a saucepan and pour 1.5 liters of cold water. Leave to soak for 1-2 hours.
• I put the saucepan with mushrooms on high heat. After boiling, leave the mushrooms to simmer over low heat with the lid closed for about an hour.
• While the mushrooms are boiling, I peel potatoes, carrots and onions.
• I cut the potatoes into cubes.
• Finely chop the onion, and the carrots into half rings.

• I heat the butter in a frying pan and fry the onions. I leave the fried onions in the pan. Mushroom soup loves butter. Without oil or with vegetable oil, it will appear empty. And with butter, the soup acquires a creamy-sweet taste.
• An hour later, put the potatoes in the mushroom broth.
• and pour in the wheat grits.
• I add dill seeds and black peppercorns. If no seeds are available, you can simply use fresh dill stalks. Dill gives the mushroom soup a breathtaking aroma. I continue to cook over low heat, covering with a lid.

• 15 minutes after the potatoes and cereals, I send the carrots to the pan.
• After another 15 minutes, I check the readiness of the cereals and potatoes. If they are cooked, I put the fried onions in the soup.
• Immediately after the onion, I salt, add the bay leaf and leave the mushroom soup over low heat to sweat for another 5 minutes.
• After 5 minutes, the fragrant and delicious mushroom soup with a golden oily film and the smell of summer is ready.

Mushrooms are a unique product. They are filling, rich in protein, but not high in energy. Vegetarians, fasting Christians, people seeking to lose weight, gourmets who appreciate rich taste and bright aroma... It is difficult to find a person who is indifferent to dishes from the gifts of the forest. Dried mushrooms retain all their properties, remaining as tasty and aromatic as fresh ones. Experts say that mushroom soup from dried mushrooms turns out to be rich and aromatic than from ordinary ones. Even a chef with little experience can cook it. The main thing is to know a few subtleties.

Cooking features

Making dried mushroom soup is easy. However, the technology of its cooking differs from the preparation of mushroom soup from fresh gifts of the forest.

• Not all mushrooms are suitable for drying and subsequent use for cooking soup. Only high category mushrooms are dried, such as boletus, boletus, boletus, chanterelle. They cook quickly, do not have an unpleasant aftertaste, and have a pronounced mushroom aroma.
• Before preparing the soup, the mushrooms should be washed and soaked in boiling water or cool water to restore their shape. It is usually cold water that is used, leaving the mushrooms in it for several hours. Boiling water is used only when there is not enough time to prepare the ingredients. It is enough to soak mushrooms in hot water for 30-60 minutes.
• Take your time to pour out the water in which the mushrooms have been soaked: strain it to prevent debris from entering, and use it to boil the soup to make it even more flavorful. The infusion can also be used to make sauces.
• Dried mushrooms can be ground into powder instead of soaking before adding to the soup. In this case, the dish will turn out to be even more fragrant and easier for the body to absorb.
• Mushrooms have a pronounced aroma, so it is inappropriate to add a large amount of spices and herbs to the soup from them. At the most, a few peppercorns and a bay leaf.
• Mushroom soup doesn't have to be lean. Cow butter, processed cheese, cream will give it a pleasant creamy taste. It will be more satisfying if you cook it with chicken or other meat.
• For satiety, you can add cereals or noodles to mushroom soup.
• Dried mushroom soup is not recommended for baby food... It should be eaten in moderation to avoid digestive problems.

There are many recipes for mushroom soup. It can be cooked with vegetables, cereals, adding cheese, cream, eggs, herbs to it. The cooking technology of the dish may depend on the specific recipe.

Simple Dried Mushroom Soup

• dried mushrooms - 50 g;
• potatoes - 0.5 kg;
• carrots - 100 g;
• onion- 100 g;
• vegetable or butter - how much is required;
• wheat flour - 20-30 g;
• salt, herbs, spices - to taste;
• sour cream (optional) - for serving.

Cooking method:

• Wash the mushrooms, fill with cool water in the amount of 1.5 liters, leave for 2 hours.
• Pour the water through a sieve into a saucepan. Bring it up to its original volume by adding clean water.
• Cut the mushrooms into pieces.
• Peel carrots, grate coarsely or cut into small cubes.
• Remove the husks from the onion. Chop the onion with a knife.
• Fry the onions and carrots in butter or vegetable oil until soft.
• In a separate frying pan, melt the butter and fry the flour in it. If you are fasting, the flour can be lightly browned in a dry skillet.
• Place the mushrooms in a saucepan.
• Peel potatoes, cut into medium-sized cubes, place with mushrooms.
• Put the pot on fire. After the water boils, add salt and spices. Cook for 10 minutes.
• Add vegetable stir-fry. After 5 minutes, add finely chopped greens.
• Cook the soup for another 5 minutes, add flour.
• Continue cooking the soup for 2-3 minutes, stirring constantly.

Video recipe for the occasion:

Dried mushroom soup with cream

• dried mushrooms - 50 g;
• fresh champignons - 100 g;
• milk - 0.5 l;
• water - 0.5 l;
• cream - 100 ml;
• butter - 40 g;
• wheat flour - 20 g;
• salt, red and black ground pepper- taste.

Cooking method:

• Pour dried mushrooms with half a liter of boiling water, soak them for half an hour.
• Throw in a colander.
• Cut the soaked dried mushrooms and champignons into small pieces.
• Melt the butter in a saucepan, put the chopped mushrooms in it, fry them for 3-4 minutes, add the remaining mushrooms, continue to fry for 5 minutes.
• Add flour, stir.
• Pour in, whisking the contents of the pan with a whisk, the water in which the mushrooms have been soaked.
• Inject milk in the same way.
• Cook for 5 minutes, stirring occasionally, to avoid lumps.
• Add cream and spices. Simmer, covered, for 20 minutes.

Mushroom soup cooked over this recipe, has a delicate creamy taste. If desired, it can be turned into a cream soup, chopped with a blender and boiled after that for 1-2 minutes.

Mushroom soup made from chopped dried mushrooms with boiled eggs

• dried mushrooms - 0.2 kg;
• onions - 100 g;
• celery root - 100 g;
• carrots - 0.2 kg;
• boiled eggs - 3 pcs.;
• fresh herbs - 100 g;
• water - 2 l;
• lemon - to taste;
• vegetable oil - as much as you need;
• salt, pepper - to taste.

Cooking method:

• Use a blender or coffee grinder to powder the dried mushrooms.
• Peel the carrots, cut into small cubes.
• Chop the onion and celery root as well.
• Fry celery, onions and carrots in vegetable oil until half cooked.
• Cover with water, bring to a boil.
• Add chopped mushrooms, salt and pepper.
• Simmer the soup for 15 minutes.
• Cut the lemon into thin slices.
• Chop the greens with a knife.
• Boil eggs hard-boiled, peel, cut in half.

Pour the prepared soup into bowls, put a slice of lemon and half an egg in each, sprinkle generously with chopped herbs. This recipe makes soup very quickly.

Dried mushroom soup with chicken and buckwheat

• chicken - 0.5 kg;
• dried mushrooms - 100 g;
• buckwheat - 150 g;
• onions - 100 g;
• carrots - 100 g;
• water - 2 l;
• salt, pepper - to taste.

Cooking method:

• Soak mushrooms, rinse, cut into small cubes.
• Go over, rinse the buckwheat.
• Wash the chicken, put it in the pot.
• Peel vegetables, place with chicken.
• Fill with water, put on fire.
• After boiling, remove the foam, cover the pan with a lid, and reduce the intensity of the flame.
• Cook for 30–45 minutes until the chicken is done.
• Remove the chicken and vegetables from the broth. Throw out the vegetables. Cool the chicken. Separate the meat from the bones, chop finely, return to the broth.
• Put prepared buckwheat and mushrooms in the broth.
• When the soup boils again, add salt and pepper to taste.
• Boil the soup for 20 minutes, then leave under the lid for a quarter of an hour.

The soup according to this recipe is rich and aromatic. The dish is one of the traditional ones that was prepared in Russia in the old days. Despite the simple composition, the soup according to this recipe turns out to be hearty, tasty, and healthy.

Dried mushroom soup with noodles and cheese

• dried mushrooms - 100 g;
• water - 2 l;
• potatoes - 0.25 kg;
• vermicelli - 100 g;
• onions - 100 g;
• carrots - 100 g;
• butter - 40 g;
• processed cheese - 70 g;
• salt to taste.

Cooking method:

• Grate the carrots.
• Finely chop the onion.
• Fill the mushrooms with water, leave for 2 hours.
• Cut the soaked mushrooms into cubes.
• Freeze the cheese a little by placing it for half an hour in freezer, chop on a grater.
• Peel the potatoes, cut into centimeter-sized cubes.
• Boil water, put potatoes and mushrooms in it.
• Fry the onions and carrots in butter, add to the soup 10 minutes after placing the mushrooms and potatoes in it.
• After 5 minutes add the vermicelli, after 2-3 minutes add the cheese. Cook until the cheese is completely dissolved.
• Add salt, spices, cook for another 2 minutes and remove from heat.

If you don't want the vermicelli to swell too much, you can lightly fry it in a dry frying pan before adding it to the soup.

Dried mushroom soup can be cooked at any time of the year. It turns out to be as tasty and aromatic as from the fresh gifts of the forest. Availability a large number recipes for this first course will allow each housewife to find an option to taste.

Mushroom soups have a special place in the diet, since this dish, in the absence of meat and fish, turns out to be rich and nutritious. After drying, the mushrooms do not lose beneficial features, retain all valuable chemical elements and a unique smell. Soup with the addition of such an ingredient reveals the aroma more strongly and is better absorbed by the body.

Classic recipe

This soup is prepared very quickly, but it turns out to be extremely tasty and nutritious. It must be served with sour cream and herbs.

Ingredients

• Dried mushrooms (any) - 50 g;
• filtered water - 1.75 l;
• potatoes - 400 g (4 medium tubers);
• carrots - 120 g (1 piece);
• onion - 80 g (1 piece);
• bay leaf - 2 pieces;
• peppercorns - 2 g:
• salt - 18 g (2 teaspoons without top);
• butter - 20 g;
• Wheat flour- 60 g.

Preparation

1. Rinse the mushrooms and pour 250 ml of boiling water over them. Leave to infuse for 25 minutes. Do not pour out the water for soaking the mushrooms: it will be used for cooking the soup.
2. Prepare a dressing. Melt the butter in a frying pan and fry finely chopped onions and carrots chopped on a coarse grater in it. 2 minutes before cooking, add flour to the vegetable mixture and stir.
3. Boil 1.5 liters of water in a saucepan. Cut the swollen mushrooms into medium slices and place them in boiling water. Add water that remains after soaking, having previously filtered it to get rid of small debris.
4. Dice the potatoes and place in the pot after 20 minutes.
5. After 10 minutes, add the vegetable dressing, salt, pepper, bay leaf to the soup. Continue cooking for another 8 minutes.
6. The finished dish needs to be infused for at least an hour.

Chowder "Mushroom Kingdom"

Combination of mushrooms, cooked in different ways: dried, pickled, salted, as well as fresh gives the dish a unique rich aroma and taste.

The recipe does not include a lot of spices, as this can overpower the natural flavor of the soup. Such a stew turns out to be very satisfying, according to nutritional value it can replace a meat dish.

Ingredients

• Dried porcini mushrooms - 30 g;
• a mixture of various dried mushrooms (honey agarics, boletus, chanterelles, butter) - 100 g;
• fresh champignons - 80 g;
• salted or pickled mushrooms (milk mushrooms, honey mushrooms, mushrooms, volushki) - 120 g;
• purified water - 2.3 l;
• carrots - 120 g (1 piece);
• onion - 80 g (1 piece);
• potatoes - 500 g (5 medium tubers);
• bay leaf - 1 piece;
• peppercorns - 1 g:
• salt - 18 g;
• vegetable oil - 17 g;
• butter - 15 g;
• sour cream - 250 g;
• fresh dill and parsley (chopped) - 15 g.

Preparation

1. Pour all kinds of dried mushrooms with 300 ml of boiling water and leave for 25 minutes to infuse.
2. Chop the onion finely, grate the carrots on a medium grater. Heat a mixture of vegetable and butter in a frying pan and fry in it vegetable mix until golden brown. Add sour cream and simmer the dressing, covered for 2 minutes.
3. Boil water. Add the soaked mushrooms along with the strained infusion, the sliced ​​potatoes to it and cook for 15 minutes.
4. At this time, you should cook the rest of the mushrooms (fresh, pickled and salted). Cut them into large wedges.
5. Add the remaining ingredients to the pan: mushrooms, frying, salt, spices, herbs. Continue cooking for another 3 minutes.
6. The recipe allows ready-made soup to be served without any additional dressing.

Creamy Soup

Thanks to the combination of dried mushrooms and cream, the recipe promotes the development of a natural mushroom aroma without artificial aroma enhancers and a large amount of spices.

Ready dish it will be even tastier if served with dried toast, greased with garlic.

Ingredients

• Dried mushrooms (preferably porcini) - 500 g;
• filtered water - 1.75 l;
• potatoes - 340 g (2 large tubers);
• carrots - 120 g (1 piece);
• onion - 80 g (1 piece);
• cream 10% - 500 ml;
• butter - 20 g;
• peppercorns - 2 g:
• salt - 15 g;
• bay leaf - 1 piece.

Preparation

1. Rinse the mushrooms thoroughly and pour 250 ml of boiling water for an hour. Do not pour out the infusion.
2. In 500 ml of salted water, boil potatoes, cut into large random pieces.
3. Make the dressing (it's best to cook it directly in the soup pot). In half the cooked portion of butter, fry finely chopped onions, add carrots chopped into rings and leave to simmer for 15 minutes.
4. In a saucepan, dip the second portion of the oil, the soaked mushrooms, cut into slices, and fry this mass for 7 minutes.
5. Cooled down boiled potatoes chop in a blender. Pour cream and mushroom infusion into mashed potatoes. You should get a mass that resembles kefir in consistency.
6. Mashed potatoes add to the mixture of vegetables and mushrooms. Use a whisk to stir the ingredients to break up any lumps. Place the pot on low heat and continue to cook the soup for 5 minutes, stirring continuously.
7. After turning off the stove, leave the dish to infuse under the lid for at least 30 minutes.

Provencal soup

This recipe is suitable for those who prefer exquisite cuisine... The combination of various ingredients in such a dish creates a unique delicate aroma and taste, but does not interrupt the smell of the main component - mushrooms.

Ingredients

• Dried porcini mushrooms - 30 g;
• purified water - 2.25 l;
• frozen green beans - 100 g;
• white beans - 100 g;
• green pea frozen - 100 g;
• garlic - 20 g (4 cloves);
• carrots - 330 g (3 pieces);
• onions - 150 g (2 pieces);
• celery - 200 g (3 sprigs);
• zucchini - 520 g (2 pieces);
• basil - 11 g (1 sprig);
• cilantro - 10 g;
• parsley (greens) - 10 g:
• salt - 18 g;
• sugar - 10 g;
• olive oil - 20 g;
• any vegetable oil - 15 g;
• tomato paste - 18 g;
• bay leaf - 2 pieces;
• fresh thyme - 2 g (1 sprig).

Preparation

1. Soak a handful of dried mushrooms in 250 ml boiling water. Insist 30 minutes.
2. Pour hot water over frozen peas and beans. Leave covered for 15 minutes. Put to cook white beans for 30 minutes.
3. In vegetable oil, fry chopped onions, garlic, celery, as well as diced carrots and zucchini, add thyme and bay leaf. After 10 minutes, combine the vegetables with the sugar and tomato paste... Fry for 10 minutes.
4. In a saucepan of boiling water, dip finely chopped swollen mushrooms, their infusion, white and green beans, green peas, fried vegetables, salt. Boil the soup for 15 minutes.
5. Next, prepare the sauce: grind parsley, cilantro, basil in a blender. The recipe can be changed by replacing the dominant basil with oregano or dill. Add olive oil into the mixture of herbs in a thin stream, salt.
6. When serving soup, add sauce to your plate to taste.

You can soften the taste of mushroom soup and give it delicate notes if you add grated processed cheese... Soaking dried mushrooms not in water, but in fresh milk will help to enhance the unique aroma of the dish. The inclusion of boletus or boletus instead of boletus in the recipe can give the broth a black tint, however taste qualities it will not affect in any way. For the aroma of the dish to be more intense and acquire the taste of real forest mushrooms, you do not need to use mushrooms that are too young or overripe. The soup recipe can be simplified by using dried mushroom powder. To do this, grind them in a blender to the required state. Soup with mushroom powder will cook much faster, while retaining a pleasant aroma, rich taste and all the useful elements.

Unlike fresh mushrooms, dried mushrooms acquire a unique aroma that makes any dish special. In addition, they retain their unique properties and become just a treasure of vitamins and minerals in winter. It is very easy to procure them, they do not require much effort, like conservation. Dried mushroom soup is prepared more often in winter, when fresh forest specimens can no longer be found. The many variations of the recipes allow you to prepare a soup or aromatic first course for every taste.

Dried mushrooms cannot be put into soup so easily, only if they are ground, then they are put together with spices. But if you want the product to retain its original appearance, a little preparation is needed.

Before cooking, soak the mushrooms to swell. This is done in several ways:

• in cold water for a couple;
• bay with boiling water or warm milk.

Mushrooms soaked in cold water do not lose their taste and smell, and the broth is richer. Milk gives an unusual flavor, which makes the soup made of dry porcini mushrooms even more delicious. Only the milk after soaking will need to be poured out, which is costly and uneconomical.

First, dry mushrooms should be rinsed under running water to get rid of debris and dirt, and only then proceed to soaking.

Even in cases when fresh mushroom specimens are needed for cooking, it is better to prepare broth from dried ones.

Forest bread, as mushrooms are also called among the people, goes well with many products. Therefore, apart from traditional recipe, housewives often improvise and add various ingredients to mushroom soup made from dried mushrooms that only improve the taste.

You can make many different seasoning soups with dried mushrooms using forest broth, adding cereals or any pasta. For vegetarians, such a meal will be quite satisfying, and for meat-eaters, mushrooms can be combined with any meat, but chicken is best suited. Mushroom soup itself is quite satisfying and contains no less protein than meat products.

Recipes

From mushrooms, according to the recipe, you can make a delicious mushroom soup with the addition of meat, chicken, or make lean dish... And they also make mashed soups, dressing or creamy, you just need to know how to cook them correctly.

Dried mushroom and cream cheese soup

Any mushrooms go well with dairy products. To cook a soup with melted cheese for 2 servings, you must:

• 40 grams of any dried mushrooms;
• 2 potato tubers;
• 1 medium carrot;
• 1 onion;
• 1 processed cheese;
• a stalk of leeks;
• salt pepper.

First you need to prepare the main ingredient and soak it in water for 2 to 3 hours. Then pour out the water and rinse the mushrooms again under running water. At this time, prepare vegetables. Peel potatoes, carrots and onions. Grate carrots, cut potatoes into cubes. Chop the onion and leek into thin half rings.

Pour soaked and washed mushrooms or aspen mushrooms with cold water and put on medium heat. They should cook for at least 20 minutes. Add potatoes to the boiling broth, and fry the onions and carrots in a hot frying pan until the characteristic golden brown color. When the potatoes are pierced, you can put the frying. Add the spices and cook the mushroom soup for another 15 minutes. Then add melted cheese grated on a fine grater and leave to simmer until it dissolves.

It is better to serve dried porcini mushroom soup with chopped herbs and croutons.

Assorted mushroom cream soup

Combining dried and fresh is very successful in the autumn, when there are still mushrooms in the forest, but in winter you can also pamper yourself fragrant soup... In any supermarket or grocery store, you can find mushrooms all year round.

To prepare 2 servings you will need:

• 200 grams of fresh champignons or porcini mushrooms;
• 20 grams of dry mushrooms;
• 70 grams of cream;
• 20 grams butter;
• 120 ml ready-made meat or chicken broth;
• 1 tablespoon flour;
• garlic;
• nutmeg;
• salt and pepper.

First of all, you need to soak the main ingredient and allow all the liquid to drain. Fresh mushrooms are washed under running water and cut into slices. Fry them in butter until transparent. In another frying pan, fry the flour and add butter, mix thoroughly. Then pour in the broth and stir so that there are no lumps. Boiled potato broth can replace flour.

Fried fresh champignons, broth thickened with flour, soaked mushrooms are mixed in a soup container, spices are added and simmered over low heat for 15 minutes. Using a blender, the mass is interrupted and warm, but unboiled cream is introduced.

Serve ready-made cream soup with garlic croutons.

Mushroom soup with noodles

For most, dried forest mushroom soup with pasta cooked exclusively with chicken or meat broth... But mushroom broth can also be a great alternative. This dish is classified as lean, it is suitable for people who monitor their weight.

To prepare 4 servings you need:

• 80 grams of dried porcini mushrooms;
• 1 onion;
• 1 carrot;
• 2 potato tubers;
• 120 grams of noodles or spaghetti;
• spices to taste.

Soak dried mushrooms in the evening or in boiling water for 30 minutes. At this time, boil pasta until cooked. Peel and finely chop onions and carrots. Fry vegetables in vegetable or butter. Peel the potatoes and cut into strips.

Boil the soaked mushrooms in salted water, remove the foam and put the potatoes, cook for 20 minutes. After the potatoes are ready, you can put the fried vegetables and add spices to taste. Let it simmer for another 15 minutes.

Before serving, put the noodles on a plate and pour vegetable broth... Sprinkle with herbs if desired.

Features and subtleties of cooking

Mushrooms are delicious in any form, but since this is a seasonal product, it is more often stored for the winter in the form of conservation or dried. In the latter case, they not only retain their beneficial properties, but also become fragrant. You just need to know how to cook the soup correctly. Fresh mushrooms will never give such a rich smell as dried ones, therefore, it is the blanks that are used to make soups. They do not take up much space, and it is better to store them in a dry place in a cardboard box. Also, after drying, you can make a seasoning from the mushrooms, using a blender to turn the blanks into powder. So the aroma can be given not only to the soup with dried porcini mushrooms according to the recipes above, but also to other dishes.

IN chicken soup you can add any dried mushrooms, it can be:

• chanterelles;
• royal white mushrooms;
• specimens growing under birches or aspens;
• honey mushrooms.

They are best paired with chicken and heavy cream. It is better not to add a lot of spices so as not to interrupt the rich taste and smell. It is enough just to pepper and salt, and also put 1 - 2 bay leaves.

It is better to fry the soup in butter, but during the fast you can replace it with vegetable or olive oil. If your shape allows, you can add melted cheese to the soup, it will add a creamy note.

It is worth noting that the broth is often dark, and in order to achieve transparency, it is better to drain the first broth. Porcini mushroom soup is usually lighter in color.

If noodles or other pasta are added to the soup at the boiling stage, it is better to roast them in a pan so that they do not boil over, and also do not interrupt the taste.

You can also add various cereals to mushroom soup made from dry mushrooms. It can be buckwheat, pearl barley or rice. They will make the dish more satisfying and nutritious.

To make the mushrooms more aromatic, but impatient, you need to dry those that are fully ripe. It is not worth buying them in the markets, since there is a danger of poisonous specimens getting in bundles, which become invisible when dried.

Mushroom soup is a winter-spring dish, because fresh mushrooms for broth are not so good - they do not have that piquant smell for which dried mushroom soup is valued, especially porcini mushrooms. Dried mushrooms can be prepared on their own or forked out by purchasing dried ones on the market. When dried, mushrooms lose only moisture, but they acquire a unique aroma that unfolds during heat treatment.

Store a stock of dried mushrooms in a paper bag, in a cardboard box or glass jar under a cotton rag dipped in salted brine and dried, under an elastic band instead of a traditional string. Mushrooms can be stored whole or dried into mushroom powder. Mushroom powder soup cooks faster, smells brighter, and is easier for the body to absorb.

The best for mushroom soup is porcini mushrooms, but other, of course, edible dried mushrooms are also good: boletus, boletus, chanterelles and honey mushrooms. Only peppercorns and a small bay leaf are used as spices in such soups, so as not to reduce the mushroom flavor. Lovers add both fresh and pickled mushrooms to the soup made from dried mushrooms. canned mushrooms... Some people prefer to add sour cream to such soups.

What foods are needed for dried mushroom soup

You will need, of course, dried mushrooms. If they are dried whole, they should be soaked in hot boiling water for 25-30 minutes. can be soaked in cold water for an hour and a half. Soaked mushrooms should be removed, allowed to drain, cut into pieces or cubes. Strain the water in which the mushrooms are soaked through a fine sieve or cheesecloth folded in several layers, add a little later to the broth of the soup while it is boiling.

Usually the basis of dry mushroom soup: fresh potatoes, fresh carrots, onions and spices - all in accordance with the recipe ingredients for each individual dried mushroom soup recipe.

Dried mushroom soup according to the "Mushroom Kingdom" recipe

Soup according to this recipe is prepared from the whole "mushroom kingdom": from fresh, dried, pickled, salted and even frozen for future use, where each of them has its own mushroom note in the overall bouquet of the mushroom soup aroma. Such a soup will surprise both households and guests with its originality, will delight with taste and satiety.

Ingredients:

• drinking water - 2 liters;
• dried porcini mushrooms - 30 grams;
• mushrooms of various types of preparation - 300 grams;
• fresh peeled potatoes - 5 potatoes;
• fresh carrots - root;
• fresh onion - 1 onion;
• bay leaf - 2 medium leaves;
• fresh sour cream - 250 milliliters;
• vegetable and butter - in the preferred volume;
• salt, pepper, herbs - to taste.

Prepare the soup from dried mushrooms "Mushroom Kingdom" as follows:

1. Leave dried mushrooms for 20 minutes to soak in hot boiling water. During this time, chop the peeled onions, grate the peeled and washed fresh carrots and fry the chopped vegetables in a pan in a mixture of butter and vegetable oil until ready. After adding sour cream at the end of frying, continue stewing for no more than 2 minutes.
2. Into a saucepan with boiling water for soup, put peeled and diced fresh potatoes and sliced ​​soaked mushrooms. Pour in the same filtered water, in which the dried mushrooms were soaked, and boil everything for 15 minutes from the moment of boiling.
3. While this is cooking, you need to cut into slices all other types of mushrooms (fresh, pickled, salted) and at the end of the indicated 15 minutes, put them in a boiling dry mushroom soup. Together with them, lay a vegetable stew with sour cream, bay leaf, salt and pepper, add chopped herbs and darken the soup over low heat for no more than three minutes.

Classic Dried Mushroom Soup Recipe

If a housewife has dried mushrooms in her food reserves, then the moment will surely come when everyone wants to eat mushroom soup for a change, which is prepared quickly enough and turns out, as a rule, delicious. Serve this soup hot with sour cream or mayonnaise.

Ingredients:

• dried mushrooms - 50 grams;
• soup water - 1.5 liters;
• fresh peeled potatoes - 4 pieces;
• fresh onion - 1 onion;
• fresh peeled carrots - 1 root;
• wheat flour - 2 tablespoons;
• butter for frying vegetables - 50 grams;
• fresh sour cream;
• bay leaf - 1 piece;
• salt, peppercorns and chopped herbs - to taste.

Prepare a classic dry mushroom soup like this:

1. Pour the washed mushrooms with hot boiling water and soak in it for 20 minutes. At this time, fry the prepared recipe vegetables: chopped onions and grated carrots.
2. Put chopped vegetables in boiling oil in a preheated pan, fry them for 2 minutes, add flour and fry for another two minutes while stirring.
3. Remove the soaked mushrooms, let the water drain, cut into slices and put into a boiling broth for soup, adding strained mushroom infusion water.
4. After 20 minutes, add the diced potatoes to the boiling mushrooms. After 10 minutes, add salt, add fried vegetables to the soup and continue to cook until the potatoes are tender. Put the bay leaf for a short time just before the end of cooking. Remove the soup with dried mushrooms from heat and let it brew a little. Add chopped herbs and sour cream to the soup bowls.

This soup is made from a mixture of dried and fresh mushrooms, to which fresh natural cream is added. The soup for this recipe does not require aromatic additives- only salt. Mushrooms and cream, boiled in one broth, create a unique flavor. Toast with crushed garlic is good for such a soup instead of bread.

Ingredients:

• fresh natural milk - 1.5 liters;
• fresh natural cream, fat content 10% - 1 glass;
• fresh mushrooms (champignon) - 300 grams;
• dried mushrooms (porcini) - 200 grams;
• butter - 100 grams;
• onion - 3 onions;
• wheat flour - - 3 tablespoons;
• ground black and non-burning red - 0.5 teaspoon each;
• salt to taste.

Prepare a creamy dried mushroom soup like this:

1. Soak dried mushrooms in 1 glass of hot boiling water, and fresh washed ones - cut into thin slices.
2. Fry chopped onions immediately in a saucepan in half the amount of butter until golden brown. Add chopped fresh and soaked mushrooms to the fried onions along with the second half of the butter. Continue to fry all this for another 10-15 minutes. Then add flour, fry with stirring for 2-3 minutes.
3. While stirring, pour into a saucepan first strained mushroom infusion, and then milk, avoiding lumps. Bring the soup with dried mushrooms under the lid to a boil, reduce the heat to the minimum setting and cook with occasional stirring. Serve with croutons.

How to make grated dried mushroom soup

Dried mushroom powder is our ordinary dried mushrooms ground on a blender. Of these, the soup is cooked faster, its taste is brighter, and it is, they say, better absorbed. No need to soak mushrooms, cut with a knife - the blender will work for us!

Ingredients:

• drinking water - 2 liters;
• dried mushrooms - 200 grams;
• boiled chicken egg - 3 pieces;
• fresh carrots - 2 roots;
• onion - 1 onion;
• fresh lemon - 1 piece;
• celery root - a small root of 300 grams;
• vegetable oil - 3 tablespoons;
• seeds, greens of dill and fresh parsley - to taste;
• salt to taste.

Prepare grated dried mushroom soup like this:

1. Grind the required amount of dry mushrooms into a powder in a blender.
2. Grate the carrots and celery root, and finely chop the onion with a knife. Fry all chopped vegetables in a pan in oil, then put in a saucepan with boiling broth.
3. While stirring, add the mushroom powder to the boiling soup along with salt and spices, continue to cook over moderate heat for 15 minutes.
4. Pour the finished soup into portioned soup bowls, put in each small wedge fresh lemon, half a peeled boiled egg, sprinkle with fresh chopped herbs on top.

Secrets of making dried mushroom soups:

Gently softens the taste of dried mushroom soup by adding a chopped piece at the end of cooking processed cheese with a creamy or mushroom smell.

Those housewives who prefer mushroom soups with pasta, they must be pre-calcined to a light brown hue in a dry frying pan without oil while stirring so that they do not creep in the broth and add to it pleasant taste roastiness.

When choosing fresh mushrooms for drying, you should prefer middle-aged mushrooms - not very young and not overripe. The aroma will be fuller, and the soup will receive the necessary mushroom astringency.