The aroma and taste of champignon soup and dried white mushrooms will hardly leave anyone indifferent. We will prepare a fragrant hot soup and delight our relatives with a delicious hot dish. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of champignon soup and dried white mushrooms
- Video recipe
Mushrooms are a great addition to a variety of dishes. They are often used for cooking soups, borscht, hodgepodge, noodle soup, and gruzdyanka. And when there is slush or frost outside the window, cold or chilly weather, you so want a nutritious and warming first course. There is nothing better than to eat a portion of a rich and hearty soup made from champignons and dried porcini mushrooms on days like these. The undisputed favorite of the soup is the royal porcini mushroom, which gives the dish a special mouth-watering aroma. Although many other edible mushrooms are quite suitable: boletus, chanterelles or aspen mushrooms. And the dish will become more satisfying thanks to the mushrooms.
This soup is prepared quickly, while it is very tasty. It is worth noting that it is lean and is suitable for a vegetarian. But if you are not fasting, then serving it is especially delicious with sour cream. Although there are lovers who prefer mayonnaise with mushroom soup. To soften the taste of the soup and give it a delicate flavor, add shredded processed cheese or mushroom-flavored cheese at the end of cooking. For a very intense mushroom aroma, use dried mushrooms of medium maturity, not young, and not overripe. Then the aroma will be more pleasant and with a tart taste of forest mushrooms. Also, if desired, the soup can be supplemented with fresh forest or pickled mushrooms. But with spices, you need to be careful not to interrupt the strong mushroom aroma. A bay leaf and a few peas of allspice will be enough.
- Caloric content per 100 g - 65 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Champignons - 300 g
- Potatoes - 2-3 pcs.
- Dried porcini mushrooms - 30 g
- Meat or vegetable broth - 1 l (optional)
- Salt - a pinch
- Seasoning for soup - 1 tablespoon
- Bay leaf - 2 pcs.
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Allspice peppers - 2 pcs.
Step-by-step preparation of champignon soup and dried white mushrooms, recipe with photo:
1. Peel the potatoes, wash and cut into cubes. Place it in a saucepan and cover with broth or drinking water.
2. Boil the potatoes for 10 minutes and add the seasoning for the soup. You will find the recipe for its preparation on the pages of the site.
3. Soak the dried mushrooms in boiling water for 30 minutes or in cold water for 1, 5 hours. After that, cut them into pieces and add to the pot with potatoes. Pour the water in which they were soaked also into the soup. Pour it carefully, filtering through a fine sieve or cheesecloth so that no sediment gets into.
4. Wash the champignons, cut into medium pieces and fry in a pan until golden brown. Then send them to the pan with all the foods.
5. Season the soup with salt, ground pepper, bay leaf and peppercorns. Boil it for 5-7 minutes. Serve ready-made hot soup of champignons and dried white mushrooms with croutons or croutons.
See also the video recipe on how to make mushroom broth from dry porcini mushrooms.
