Aromatic soup with dried mushrooms can be prepared in any season. In dried form, they keep everything useful material, their aroma is enhanced. Dried mushrooms are natural antidepressants, they stimulate the brain, relieve inflammation and pain. In addition, they remove harmful substances from the body, as they are a natural sorbent.

When choosing dried mushrooms make sure that they are dry, free of damp spots, and there should be no burnt areas on them. They should be light and have a characteristic odor.

Attention! If you dry mushrooms yourself, keep in mind that it is not recommended to dry chanterelles, honey mushrooms and milk mushrooms, because they will add not only aroma to the dish, but also bitterness. It is better to salt them, freeze or pickle them for the winter.

For soup, you can use almost any mushrooms, but the most delicious and aromatic ones are porcini. When preparing porcini mushroom soup, exclude spices. Add only salt and black pepper, maximum - Bay leaf... Other spices will not improve the taste of the dish, but will only kill the aroma. To make cream soup, add champignons to dried mushrooms.

Important! Dried mushrooms have a very rich taste, even aggressive. If this is your first time cooking mushroom soup, it is better to use fewer mushrooms than overdo it. Optimal Proportion: A handful of mushrooms in a large pot of soup.

Dried mushrooms should be stored in a paper bag or cardboard box. Avoid high humidity indoors. You can store mushrooms either whole or in powder form. To do this, grind them in a blender.

Mushroom powder soup is more aromatic, especially if porcini mushrooms are chopped. In addition, it is easier to prepare: ground mushrooms are added to the soup 5 minutes before turning off. And that's it: soup with a rich mushroom aroma is ready.

How to cook dried mushrooms properly

Before cooking, we soak dry mushrooms until they swell, i.e. pick up moisture evaporated during drying. If you bought mushrooms in a package, then follow the instructions for preparing them. If you do not have instructions, then follow the general rules.

Dried mushrooms are harsh and therefore require long soaking. Ideally, fill them with cold water and leave overnight to make them as soft as possible. Although 3-4 hours of soaking is enough for most mushrooms. When dry mushrooms have taken up the required amount of water, they are used in the same way as fresh ones.

Read also: Creamy champignon soup with cream - 9 best recipes

We boil them in the same water in which they were infused, having previously filtered. This will help get rid of sand and other debris. For filtering we use linen, cotton cloth or gauze folded in several layers.

We dilute the mushroom infusion with the required amount of ordinary water. If there is little time for preparation, fill the mushrooms with hot water and boil for 10-15 minutes. After the time has elapsed, rinse thoroughly with running water.

On a note! Try soaking the mushrooms in milk instead of water. Their taste will become more delicate.

Cook the dried mushrooms for about 40 minutes. We remove the foam when cooking broth in the same way as when cooking meat. Readiness is easy to determine - the mushrooms sink to the bottom of the pan. To enhance the taste, the mushrooms can be fried before cooking. It is most delicious to use butter or a mixture of it with vegetable oil.

Be sure to insist the finished soup for 10-15 minutes. Most of the recipes go great with sour cream. It makes mushroom soup more tender and rich.

Simple soup with dry porcini mushrooms

Cooking soup for this simple and delicious recipe does not take long and does not require culinary skills. It is worth trying it at least once: a fragrant soup with porcini mushrooms will become a frequent dish in your family.

• 30 g dried mushrooms;
• 1 onion;
• 5 medium sized potatoes;
• vegetable oil;
• salt;
• greens to taste;
• sour cream.

We prepare the mushrooms: soak until softened, filter, rinse. We cut into small pieces and fry together with chopped onions in vegetable oil.

We filter the broth in which the mushrooms were infused. Add water, put on fire and bring to a boil. Peel the potatoes, cut into medium cubes.

Put the mushroom and onion roast in the boiled soup, bring to a boil, remove the foam if necessary. Add potatoes, salt and cook until tender. Let the soup brew. When serving, add sour cream to each plate, sprinkle with herbs.

Puree soup with dried mushrooms and cream

The creamy taste combined with the aroma of porcini mushrooms will not leave anyone indifferent. If desired, the cream can be replaced with fat milk, but with cream the soup will turn out much tastier.

• 20 g dried porcini mushrooms;
• 2 medium-sized potatoes;
• 50 ml cream 30%;
• parsley;
• several fresh champignons;
• salt and pepper to taste.

Soak the mushrooms, rinse, boil, filter and beat with a blender with cream. Boil potatoes in mushroom infusion, cool and add to mushrooms with cream. Beat everything together with a blender until creamy, adding the mushroom broth.

We serve with fresh mushrooms: cut a few mushrooms into slices, fry on butter... When serving, garnish with parsley and fried mushrooms.

Read also: Soup with meatballs and noodles - 4 easy recipes

Cream of mushroom soup with sour cream

The rich mushroom flavor in this recipe comes from the use of a variety of mushrooms. Feel free to use dry, fresh, and frozen mushrooms in one recipe. The cream soup is very tender and aromatic.

• 300 g of mushrooms;
• 1 large onion;
• 1 liter of milk;
• butter and vegetable oil for frying;
• salt;
• black pepper;
• parsley;
• sour cream;
• toast.

We use a lot of mushrooms in this recipe because potatoes, pearl barley and other fillers are absent in it. For this soup, and Forest mushrooms, and a mixture of wild mushrooms with porcini.

Soak dry mushrooms, rinse. Boil with fresh and frozen mushrooms, filter. Then fry with onions in a mixture of butter and vegetable oil. Grind with a blender.

At the beginning of the grind, while the mushrooms are still large, set aside 5 spoons to put them in the finished soup. We continue to beat the rest of the mixture, gradually adding milk and mushroom broth in small portions until a homogeneous consistency.

Transfer the resulting cream soup to a saucepan, add salt and pepper. If necessary, add more milk and mushroom broth, spread the remaining pieces of mushrooms, bring to a boil. Serve cream soup with croutons, sour cream and fresh parsley.

Dried mushroom soup with barley cooked in a slow cooker

This barley soup recipe is perfect for busy housewives and those who don't have time to stand at the stove for a long time. To cook in a multicooker, you need to prepare the cereals in advance, peel and cut vegetables, start the multicooker and wait until a delicious aromatic soup is prepared.

• 4 tbsp. l. pearl barley;
• 30 g dried mushrooms;
• 1 carrot;
• 1 onion;
• 5 small potatoes;
• vegetable oil;
• salt, black pepper;
• sour cream;
• parsley.

Dear friends, to be honest, I have never cooked soup using dry porcini mushrooms before. And as a sophisticated culinary specialist, the recipe for such a soup haunted me for a long time, and many times I went over the options for how to cook this first dish so as to emphasize the taste of porcini mushrooms and get a delicious dish at the exit.

I immediately brushed off the option with vermicelli or barley - for noble porcini mushrooms this is too simple a neighborhood, and I wanted a brighter rich and interesting taste so that all the ingredients would be harmoniously combined with each other.

In the end, I decided to cook a soup with dry porcini mushrooms with potatoes, onions and carrots and add bright notes with garlic, parsley and parmesan. And you know, I was very pleased with the result of my experiments: the mushroom soup turned out to be very tasty and aromatic, and all the ingredients merged into one common symphony of amazing taste.

Ingredients required

• 80 gr. dry porcini mushrooms
• 300 gr. potatoes
• 1 small carrot
• 1 small onion
• 50 gr. butter
• 3-4 tbsp. l. olive oil
• 2.5 liters of water

For filing:

• parsley
• garlic
• hard cheese

Step-by-step cooking

First of all, we will deal with dried porcini mushrooms: before drying, the mushrooms are not washed, so you need to fill the dried porcini mushrooms with cold water, rinse well, and drain the dirty water. Then fill the dried porcini mushrooms with cold drinking water (about 500 ml of water) and leave for 2-3 hours. For the recipe, I used cut dried mushrooms, so they get soaked quickly. If you have whole mushrooms, then you need to soak them for at least 6 hours.

While the porcini mushrooms are soaking with us, we will prepare the rest of the ingredients for our mushroom soup from dried porcini mushrooms. Dice the onion and carrot.

Peel the potatoes and cut them into small pieces.

In a saucepan with a thick bottom, melt the butter and add the olive oil. Pour the onions and carrots into a saucepan and fry over medium heat until the vegetables are soft.

Next add the potatoes and mix as well.

Pour the water in which we soaked the mushrooms into the saucepan, and also add cold water so that the soup is the thickness we need. At this stage, you can add salt and pepper to the soup.

What can be added

In the meantime, we will prepare the ingredients for serving our soup: finely chop the parsley, pass the garlic through a press, and grate the hard cheese on the finest grater.

Mushroom soups are especially appreciated by gourmets. Due to the fact that they are harvested for future use, you can feast on the first hot dish even in winter. Let's find out the subtleties and recipes on how to make dried mushroom soup.
Recipe content:

The easiest way to prepare mushrooms for future use is to dry them. The dried product retains all the nutrients, and most importantly, an amazing aroma. It is because of the smell mushroom stew it is better to cook not from fresh or frozen fruits, but from dried ones. Different types are suitable for soup edible mushrooms: aspen mushrooms, chanterelles, boletus boletus, however, the undisputed favorite - White mushroom.

Our menu must include first courses. Therefore, we reveal all the secrets of the excellent mushroom soup made from dried mushrooms. How to choose the ingredients, what to take into account, the subtleties of preparation and recipes ... We will not miss more than one detail.

• When buying, choose good mushrooms... Their sure signs: a thickness of about 5 mm. If the mushroom is too thin and crumbles when broken, then in the broth it will fall apart and give the soup an unappetizing turbidity.
• A well-dried mushroom breaks and bends at the same time.
• The mushroom stretches and cannot break, it is not completely dry. In a stew, the product will be rubbery and slimy.
• If the mushroom cracks, then it is overdried and the broth will taste bitter.
• To soften the taste of the soup, give it a mild flavor. At the end of cooking, add chopped processed cheese OK with a creamy or mushroom flavor.
• Dried mushroom soups can be made with fresh, frozen, or pickled fruit.
• Of the spices, pepper and bay leaves are most often used. Other spices will overpower the strong mushroom aroma.
• Shredded processed cheese with mushroom or creamy aroma or sour cream added to the soup at the end of cooking will soften the taste.
• Store dry mushrooms in a paper bag, cardboard box, or glass jar in a dry place. Dried fruits can be kept whole or in the form of mushroom powder milled with a blender.
• Before cooking, soak the dried mushrooms in hot water for 30 minutes or cold water for 1.5 hours.
• Use the water that the mushrooms have been soaked in for the soup. It is filtered through filtration (fine sieve or cheesecloth) and poured into a cooking pot so that no sediment gets into.

The classic recipe for mushroom soup is very easy to prepare, and the taste is rich and bright. The recipe provides for a minimum set of products, since the dish is so self-sufficient that it does not require additional enhancement of smell and taste.

• Caloric content per 100 g - 39.5 kcal.
• Servings - 4
• Cooking time - 1 hour 15 minutes

Ingredients:

• Dried porcini mushrooms - 100 g
• Onion- 1 PC.
• Vegetable oil - 2 tablespoons
• Carrots - 1 pc.
• Potatoes - 5 pcs.
• Salt - 1 tsp or to taste
• Flour - 1 tablespoon

Step by step cooking classic recipe dried mushroom soup:

1. Pour boiling water over the mushrooms so that they swell.
2. After half an hour, catch them with a slotted spoon and rinse them with running water, and strain the mushroom infusion through cheesecloth.
3. Pour the mushroom infusion into a saucepan and add water, bring the volume of liquid to 3 liters.
4. Slice large mushrooms, leave small ones intact. Place them in a saucepan and cook for about 40 minutes, until they sink to the bottom.
5. During this time, sauté chopped onion in half rings in vegetable oil and grated carrots. Add flour to the frying, stir and cook for 3 minutes.
6. When the mushrooms are done, dip the diced potatoes and the fried onions and carrots into the pot. Cook for 10 minutes.
7. Leave the ready-made mushroom soup from dried porcini mushrooms 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 great idea and enjoy a hot first course on fast days.

Ingredients:

• Dry mushrooms - 40 g
• Potatoes - 300 g
• Water - 1 liter
• Vegetable oil - 1 tablespoon
• Salt to taste

Step-by-step preparation of lean potato cream soup from dried mushrooms:

1. Soak dried mushrooms one hour before cooking. After that, catch the mushrooms and fry in a pan in vegetable oil.
2. Pour the water in which the mushrooms were soaked through cheesecloth folded in half to remove the sediment.
3. Transfer to a saucepan fried mushrooms, fill them with mushroom broth and cook for half an hour.
4. During this time, peel, cut and boil the potatoes with the addition of salt. After that, catch the potatoes and grind them with a crush or chop with a blender.
5. Put the potato mass and potato broth in a saucepan with mushrooms. Stir to dissolve evenly.
6. 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 an amazing flavor. Croutons greased with crushed garlic are well suited to such a soup.

Ingredients:

• Dried mushrooms - 200 g
• Milk - 1.5 l
• Champignons - 300 g
• Butter - 100 g
• Onions 3 pcs.
• Flour - 3 tablespoons
• Salt - 1 tsp
• Black ground pepper- pinch

Step by step preparation of creamy dried mushroom soup:

1. Soak dried mushrooms in a glass of boiling water.
2. Wash the mushrooms and cut into thin slices.
3. Peel, chop and sauté onions in a skillet in butter until golden brown.
4. Add chopped champignons and soaked dried mushrooms to the onion. Continue to fry for 10 minutes, add flour and cook, stirring occasionally, for 2 minutes.
5. Pour the strained mushroom infusion and milk into the pan. Boil and lower the mushroom mass. 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, a multicooker, the preparation of the soup will be much faster than boiling it on the stove.

Ingredients:

• Dried mushrooms - 50 g
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Flour - 2 tablespoons
• Bay leaf - 1 pc.
• Butter - for frying
• Salt - 1 tsp or to taste

Step-by-step cooking of dried porcini mushroom soup in a slow cooker:

1. Pour the dried mushrooms with water and let stand for an hour. Then chop finely.
2. Chop the onions and carrots and fry in butter in a slow cooker in the "baking" mode.
3. Meanwhile, in a clean and dry frying pan, lightly fry the flour until golden brown and send to a slow cooker with vegetables.
4. Peel the potatoes, wash, cut into cubes and send to the bowl. Add mushrooms and bay leaf. Season with salt, fill with water, cover the multicooker with a lid, set the "stewing" mode and leave the soup for 1.5 hours until the beep.

When you love to cook and at the same time please your loved ones, you don't really think about what to cook for dinner. Usually, hostesses have a huge number of recipes in their arsenal - their own, mother's, grandmother's, neighbors', from girlfriends, and so on. Surely there is mushroom soup on this list as well?

One hundred percent! After all, mushrooms are our old friends. We use them as often as possible, preparing a lot with them. different dishes... It doesn't even make sense to specify how useful they are. But in terms of protein content, they are unique. ... Even dried ones, which we have today and are chosen as the main character.

It is no coincidence that mushrooms are called vegetable meat. ... This is true, since there is not enough sheet here to describe all their advantages. But we are not gathered here for this, therefore, we will go to the kitchen and, armed with everything we need, we will begin to cook. Moreover, this process is not as complicated and not at all lengthy as it is commonly thought.

Products

• White mushrooms (dried) - 15 gr.
• Potatoes - 3-4 pcs.
• Onion (onion) - 1 head
• Carrots - 1-2 pcs.
• Pasta - 100 gr.
• Garlic - 1-2 cloves
• Bay leaves and spices - optional
• Vegetable oil - 3-4 tbsp. l.
• Water - 2-3 glasses.

How to cook mushroom soup quickly and tasty - step by step instructions with a photo

For some reason, many people avoid cooking with dried mushrooms. This is motivated by the only moment - the duration of the preparation. But this is not at all true. You can keep track of the time, and you will understand that the soup will be prepared in literally a matter of minutes. It is not known who came up with the idea that mushrooms should be soaked for the night! What will come out of them in the morning. It's difficult to imagine. So, we will fill them with ordinary cool water, covering them completely, and we will do other things, which will take about 10 minutes from the force.

Step 1. Fill the mushrooms with water and let it brew for about 10 minutes

Frying decorates any first course. Sometimes the taste of borscht, for example, largely depends not only on the quality of vegetables or the type of meat, but on the frying, so that the tomato is selected correctly and the rest of the ingredients. In our present case, an ordinary onion and a carrot will play the role of frying. Don't be upset, because not everyone in your family likes these vegetables in the soup? You can just cut them into small pieces. And fry so that no one will notice their presence in the soup. Even if you cut it with ordinary thin straws.

Step 2. Finely chop the onion and carrot

As a rule, it is customary to put cereals in this type of soup. Everyone chooses their own. They even take buckwheat! But more often - rice or pearl barley... Let's change the tradition and take it. No, we are not talking about noodles, and not about noodles - this is not the moment. It should be spaghetti. And not thin or thick, but medium in thickness. To make it convenient to eat later, and not chase them all over the plate, let's break them off into several parts, I got 4 parts.

Step 3. Break the spaghetti into pieces

At this stage, you can already put a pan with mushrooms filled with two or three glasses of water, put it on gas. Bring it to a boil, and it will boil quickly, and turn down the heat. Cover the saucepan and cook the mushrooms over low heat. In parallel, we put a frying pan on the stove. After heating it, fill in vegetable oil and heat it as much as possible. Pour in the onion with carrots and fry over low heat - so that they do not in any way become golden, but so that the onion becomes transparent.

Step 4. Fry onions and carrots

Mushrooms and frying are being prepared. This process will take another 5 minutes. During this time we need to have time to peel the potatoes and cut them. There is a tradition to cook without potatoes. Moreover, we have pasta in the recipe. But we will add potatoes to the pan, because the first course will be more satisfying, tastier, and more familiar. And the soup will be even thicker, especially if the specimens come across boiled and sugary. We cut into thin strips, but make sure not to overdo it.

Step 5. Peel and chop the potatoes

Well, now, we have almost reached the final. In the soup, bringing it to a boil, we send chopped potatoes and broken spaghetti. Yes, yes, at the same time, because while we cook potatoes separately, then spaghetti, the mushrooms will turn into gruel. While all this is languishing on a small fire under the lid, rub the garlic on a fine grater. Let's prepare lavrushka, if you wish, some spices. Two minutes before readiness, we will send frying and garlic with laurel fox and spices to the soup. Bring it to a boil and turn off the gas. Pour into plates in 5 minutes. Incredibly tasty. And if you also put a spoonful of sour cream ...

Step 6. The mushroom soup is ready, we invite everyone to the table

How to make mushroom soup even tastier - some helpful tips from the chef

• The soup can be salted. But only slightly.
• You can put a little flour in the frying - for the thickening of the soup, but this - if it were not for pasta in the soup.
• A little tomato could be coarsely chopped into the soup.
• If you have problems with the gastrointestinal tract, you can do without overcooking onions and carrots. It is enough just to bore them in a small amount of water with the addition of oil.
• If you do not put any pasta or cereals in the soup, you need to cut more potatoes, but cut them in medium pieces.
• It is better to cook mushroom soup for one meal - the next day it does not look so appetizing (potatoes turn black, etc.)
• Soup with fresh mushrooms is cooked almost like this, only the mushrooms are fried along with carrots and onions, and then everything is cooked together with potatoes for several minutes.

Mushrooms are a unique product. They are filling, rich in protein, but not high energy value... 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, chanterelles. 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 it will be easier for the body to assimilate.
• Mushrooms have a pronounced aroma, so it is inappropriate to add a large amount of spices and spices to the soup from them. At the most, a few peppercorns and a bay leaf.
• Mushroom soup doesn't have to be lean. Pleasant creamy taste give it cow butter, processed cheese, cream. 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. 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;
• onions - 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 - to 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.