Today we will cook a broth from dried and frozen forest mushrooms, which can be an excellent base for a hearty soup. We will learn a detailed step-by-step recipe with a photo, cooking secrets and useful tips. Video recipe.
It is known that a person should definitely eat a hot first course, at least every other day for the normal functioning of the gastrointestinal tract. Of the many options for first courses, mushroom broth is considered one of the healthiest. It is an excellent source of protein essential for humans. They differ from animal protein in that mushrooms are absorbed and digested faster, while simultaneously saturating the human body with plant minerals and vitamins that are not found in meat or poultry.
Mushroom broth is also good because it does not take long to cook and is quite simple. Many housewives are accustomed to using fresh artificially grown mushrooms, champignons or oyster mushrooms most often. But not only decorative fresh breeds, but frozen and dry fruits are suitable for stew. It can be boletus, russula, honey agarics, chanterelles, white … You can buy these in any supermarket, or collect it yourself in an environmentally unpolluted place, for example, in a forest.
See also how to make mashed potatoes, mushrooms and sour cream soup.
- Caloric content per 100 g - 89 kcal.
- Servings - 3-4
- Cooking time - 40 minutes
Ingredients:
- Dried porcini mushrooms - 30 g
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Frozen Polish Mushroom - 300 g
- Vegetable oil - for frying
Step-by-step preparation of dried and frozen mushroom broth, recipe with photo:
1. Pour boiling water over the dried mushrooms and leave to swell for half an hour under a closed lid. If you fill them with cold water, then soak for one hour.
Defrost the frozen mushrooms beforehand. They are usually frozen pre-cooked until tender. If this was not done before freezing, then before cooking, boil the mushrooms separately for 30 minutes, and then follow the recipe.
I also draw your attention to the fact that frozen mushrooms cannot be re-frozen after thawing. Therefore, prepare them in small portions.
2. Heat vegetable oil in a skillet and put thawed mushrooms to fry. If they are very large, then cut them into medium pieces. Saute them over medium heat until lightly golden.
3. Place the fried mushrooms in a stockpot.
4. Add the soaked dried mushrooms, which are also cut into medium pieces. Next, pour in the brine in which the dried mushrooms were soaked. To do this, use fine filtration (fine sieve or cheesecloth) to keep out debris and dust.
5. Add potable water to the pot, making the volume as desired.
6. Season food with salt and a pinch of ground pepper. Optionally, for taste, you can put peeled onions, and at the end of cooking fresh herbs. You should not add a lot of spices to mushroom soup. Since mushrooms have a pronounced aroma and do not need supplementation. When serving, mushroom broth can be set off with sour cream, cheese, cream or garlic croutons.
See also the video recipe on how to make mushroom broth from dry porcini mushrooms.
