The most delicious mushroom soup, which combines several types of mushrooms or mushrooms in different ways. Today we will cook soup with frozen and dried porcini mushrooms. Step-by-step recipe with a photo. Video recipe.
Of all the edible mushrooms, the most popular is the porcini mushroom. For its excellent taste and great benefits, it is called the "noble mushroom". White mushroom is rich in vitamins, antioxidants, macro- and microelements. It contains essential amino acids that are absorbed by the body by 80%. The substances have a positive effect on the functioning of the heart, thyroid gland, immune and digestive systems, and also speed up the metabolism. Porcini mushrooms are an essential ingredient in a healthy vegetarian diet. Therefore, they are harvested for the winter: dried, frozen, salted, pickled. Any workpiece is used to prepare a wide variety of dishes. Today we will learn how to cook an all-season dish - soup with frozen and dried porcini mushrooms. But first, we will find out all the secrets of the recipe.
- Chop the mushrooms coarsely, they look beautiful on a plate.
- Dry mushrooms are pre-soaked, steaming in boiling water for 20 minutes, in cold water - for 1, 5 hours.
- The water in which the mushrooms are soaked is usually used for soup. It is carefully poured into a saucepan with soup, filtering through a fine sieve or cheesecloth so that no sediment gets into.
- Take a lot of mushrooms for the soup, mushrooms should reign in a mushroom dish, and the rest of the ingredients only add richness.
- In order not to spoil the rich mycelium, do not use a lot of spices and herbs for the soup. Since mushrooms themselves are very aromatic and additional spices will only kill their taste and smell of food.
- Mushrooms are boiled for about 35-40 minutes. Longer cooking will ruin the unique taste and the aroma of the mushroom will be lost.
- You can add some garlic or white wine to the soup for a raisin.
- The traditional dressing for mushroom soups is barley or potatoes. Also vermicelli will be in place.
- Caloric content per 100 g - 95 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Dried porcini mushrooms - 41 g
- Salt - 2/3 tsp or to taste
- Onions - 1 pc.
- Frozen porcini mushrooms - 300 g
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Potatoes - 2 pcs.
Step by step preparation of soup with frozen and dried porcini mushrooms, recipe with photo:
1. Pour boiling water over the dried mushrooms, cover and leave for half an hour. Defrost frozen mushrooms before cooking. Transfer them to a sieve, rinse and cut into slices. Usually pre-boiled mushrooms are frozen.
2. Heat vegetable oil in a skillet and add mushrooms to it. Fry the mushrooms over medium heat until lightly golden brown.
3. Remove the steamed porcini mushrooms from the brine and cut into medium slices. Do not pour out the brine.
4. Fry the soaked dried mushrooms in a skillet until blush.
5. Peel the potatoes, wash and cut into medium sized pieces. Place the tubers in a saucepan, add the peeled onion and cover with water. Bring the potatoes to a boil over medium heat.
6. Send fried mushrooms that have been frozen to a pot with potatoes.
7. Next, send the fried dried mushrooms.
8. Pour the brine into a saucepan through a small strainer, where the dried mushrooms were soaked.
9. Season the soup with salt and black pepper and cook after boiling for half an hour. At the end of cooking, remove the onion from the pan as she gave her taste, healing substances and aroma. Serve hot soup with frozen and dried porcini mushrooms. Place a spoonful of sour cream on a plate or add croutons, if desired.
See also the video recipe on how to make soup from dried porcini mushrooms.
