It is now possible to prepare a fragrant and rich mushroom soup from forest mushrooms at any time of the year. Since you can buy dried mushrooms at any supermarket.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mushroom soup has long been considered an exquisite gourmet dish. It is very easy to prepare and even an inexperienced cook can make it. This express dish will help out in the most unforeseen situation. Since it can be cooked in just half an hour. Mushrooms do not require any knowledge or effort. At the same time, the taste and aroma of the food will be remembered for a long time.
The main ingredient in the dish is mushrooms, and they can be either fresh or dried. In principle, salted and pickled mushrooms are also perfect for soup. Mushroom soup is considered a traditional dish of Transcarpathian cuisine, although it can often be found on the menu of other different countries. Mostly housewives use champignons or porcini mushrooms for such soups. But today we will cook soup with porcini mushrooms, which grow very much in the Transcarpathian forests. Moreover, we will use dried mushrooms. They saturate and flavor the dish more.
You can cook mushroom soup in different ways and with any ingredients. Noodles, dumplings, vegetables go well with mushrooms. For example, the Hutsul borsch, which is cooked with dried mushrooms based on beet kvass, is very tasty. In general, as you can see, mushrooms are so versatile that they go well with many dishes.
- Caloric content per 100 g - 45 kcal.
- Servings - 4
- Cooking time - 50 minutes
Ingredients:
- Dried mushrooms - 25 g
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Sour cream - 3 tablespoons
- Carrots - 1 pc.
- Bay leaf - 3 pcs.
- Garlic - 2 cloves
- Peppercorns - 4 pcs.
- Salt - 2/3 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Refined vegetable oil - for frying
Cooking mushroom soup
1. Place the mushrooms in a sieve and rinse. After that, fill them with hot water and leave to infuse for 20-30 minutes. If you fill them with cool water, then soak for about an hour.
2. After that, put the mushrooms back in a sieve, rinse and cut or leave as it is, it's a matter of taste. In this case, do not pour out the mushroom liquid, it will be needed for cooking the soup.
3. Peel and chop the carrots. Peel the onion and twist it through a meat grinder.
4. Heat vegetable oil in a skillet and put carrots and onions to fry. Saute them over medium heat until transparent.
5. After that, add the chopped mushrooms to the pan and fry them over medium heat for about 5 minutes.
6. Peel the potatoes, wash, cut into cubes, dip into a saucepan and cover with water. Cook the potatoes until almost cooked.
7. After that, pour the mushroom broth into the pan. This should be done very carefully, preferably through cheesecloth or a sieve, so that dirt or dust from mushrooms does not get into the pan. Also add bay leaves, allspice peas, salt and pepper to a saucepan.
8. Add the fried mushrooms and vegetables to the dish.
9. Next, put sour cream in a saucepan and squeeze out the cloves of garlic through a press. Season the soup with salt and pepper.
10. Boil it for a few minutes and remove the pot from the stove. Let it steep for 10 minutes and can be poured into bowls.
See also the video recipe on how to cook mushroom soup. Program "All will be good" (release from 02.03.16).
