How to make dried mushroom soup at home. TOP 4 recipes with photos, culinary tips and secrets. Video recipes.
Mushroom soup made from dried mushrooms has a deep taste compared to dishes made with fresh fruits of the forest. The aroma and taste of the chowder awakens the appetite. Dried mushrooms retain their beneficial properties for a long time. When preparing the first dish from dry mushrooms, practically no additional seasonings are used in order to preserve the natural taste of the treat. Plus, making the dried mushroom soup doesn't take long. Therefore, you can treat your household to an appetizing dish in a minimum amount of time. In this material, we will learn culinary tips and TOP-4 recipes on how to cook dried mushroom soup.
Culinary tips and secrets
- In many options for preparing mushroom soup, it is proposed to use porcini mushrooms, because with them the dish is more aromatic and tasty. However, the classic recipe for dried mushroom soup includes boletus, boletus, boletus, chanterelles. With them, you get an equally cool broth and rich color.
- For mushroom soup made from dried mushrooms, you need a little base product from 30 to 100 g. When the mushrooms are in the water, they will swell and increase in size several times.
- You can soak dried mushrooms in cold and warm water. In warm water for 30-40 minutes, in cold water for 2 to 3 hours. Usually the same water is used to make soup.
- Dried mushrooms go well with many vegetables, cereals and legumes. They are simultaneously cooked with meat, chicken, fish. Although the stews are delicious without meat products.
- In addition to dried mushrooms, fresh and pickled mushrooms are added to the dish.
- Ready-made mushroom soup is often seasoned with sour cream and fresh herbs.
Dried porcini mushroom soup
What representatives of the forest kingdom are used to make delicious soups? Of course, the first place is headed by noble porcini mushrooms. The broth from them turns out to be light and rich, aromatic and tasty.
- Calorie content per 100 g - 156 kcal.
- Servings - 4-5
- Cooking time - 1 hour 15 minutes
Ingredients:
- Dried mushrooms - 100 g
- Bulb onions - 1 pc.
- Ground black pepper - to taste
- Salt to taste
- Carrots - 1 pc.
- Butter - 20 g
- Potatoes - 3 pcs.
- Allspice peas - to taste
- Vegetable oil - 20 ml
- Black peppercorns - to taste
- Water - 1.5 l
- Sour cream - to taste
- Bay leaf - 2 pcs.
Cooking Dried Porcini Mushroom Soup:
- Soak the mushrooms in room temperature water for one hour. Then chop and boil for 10 minutes.
- Peel the onions and carrots, wash, chop and fry in a pan in a mixture of vegetable and butter for 5-7 minutes.
- Drain the boiled mushrooms and add to the pan to the vegetables. Continue frying food for another 5 minutes.
- Peel the potatoes, wash, cut into cubes and place in a saucepan.
- Add fried vegetables with mushrooms and cover everything with water. Pour the brine where the mushrooms were soaked into the pan, having previously filtered through a fine sieve.
- Boil the soup 15 minutes after boiling.
- Season with salt and pepper, add spices and cook for another 10 minutes.
- Serve dried porcini mushroom soup with sour cream and croutons.
Dried mushroom soup with potatoes
Dried mushroom soup turns out to be fragrant, rich and with a transparent broth. Dried forest gifts contain a lot of protein, vitamin D, PP and group B. Therefore, it is useful to cook a chowder from this "forest meat" during fasting, and replace meat with fish.
Ingredients:
- Dry porcini mushrooms - 30 g
- Potatoes - 7 pcs.
- Carrots - 2 pcs.
- Bulb onions - 3 pcs.
- Greens to taste
- Cream 20% - 100 ml
- Ground black pepper - to taste
- Salt to taste
Cooking Dried Mushroom Soup with Potatoes:
- Peel the potatoes, chop and put them in a saucepan with boiling water.
- Peel the carrots, grate on a coarse grater and fry in a pan with a little oil.
- After 5 minutes, add the onions, cut into half rings, into the pan with carrots.
- Soak the mushrooms in warm water for half an hour. Then take them out of the water and squeeze out. Leave them in large pieces. Do not pour out the water, it will come in handy.
- Send the mushrooms to the carrots and onions and gradually pour in the water in which the mushrooms have been soaked. Simmer food until the liquid evaporates.
- When the liquid has evaporated, add the cream, stir and turn off the heat.
- Wash the greens, cut them, send them to the mushrooms and mix everything.
- Check the potatoes for doneness. When it's cooked, add the mushrooms and vegetables in the cream. Boil and turn off the heat.
- Let the finished soup steep for 1 hour for the aroma to become richer.
Dried mushroom soup with barley in a slow cooker
Mushroom soup with barley in a slow cooker contains a large amount of vitamins. Therefore, such a hot dish is not only aromatic, tasty, but also healthy. In addition, mushroom stew in combination with pearl barley is hearty and nutritious.
Ingredients:
- Dried forest mushrooms - 70 g
- Pearl barley - 0.5 tbsp.
- Potatoes - 5-6 pcs.
- Parsley root - 25 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Vegetable oil - for frying
- Ground black pepper - to taste
- Salt to taste
- Water - 2.5 liters.
Cooking dried mushroom soup with barley in a slow cooker:
- Fill the mushrooms with water for 2 hours. Then remove from the liquid and chop finely.
- Pour the barley with boiling water for 20 minutes.
- Peel and wash onions, carrots and potatoes. Then chop the vegetables: onion - a quarter in rings, potatoes - in cubes, carrots - on a coarse grater.
- In a slow cooker, set the "Baking" mode and fry the onions and carrots until golden brown.
- Add mushrooms to vegetables and fry for 15 minutes.
- Stir in the pearl barley potatoes and finely chopped parsley root.
- Fill the food with water, salt and switch to the "Stew" mode.
- Cook dried mushroom soup with barley in a slow cooker for one hour.
- After the signal, do not open the lid of the multicooker, but let the broth steep for a couple of minutes.
Dried mushroom puree soup
Mushroom puree soup is a sure-fire option for an appetizing and attractive first course. Chowder not only satiates, but also cheers up. The soup is fragrant, low-calorie, dietary, rich in vitamins and protein. If the consistency of the puree soup turns out to be very thick, you can dilute it with vegetable broth.
Ingredients:
- Dried forest mushrooms - 70 g
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Fresh parsley - a few sprigs
- Cream - 400 g
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper - to taste
Preparation of dried mushroom puree soup:
- Soak dried mushrooms in boiling water for 1-2 hours. Then cut the mushrooms into small strips.
- Peel the onion, chop and fry in a hot pan in vegetable oil for 3 minutes.
- Add mushrooms to the onion, reduce heat, and fry for 10 minutes.
- Peel the carrots and potatoes, cut into large cubes and send to the saucepan.
- Pour vegetables with water and boil them until tender.
- Then add fried mushrooms and onions to the vegetables and grind everything with a blender until puree.
- Return the saucepan to the stove over medium heat and bring to a boil.
- Pour the cream into a saucepan, season with salt, pepper and bring to a boil, then turn off the heat immediately.
- Serve the first mushroom dish with a mild taste and delicate texture, garnished with chopped herbs.
