Mushroom soups are especially appreciated by gourmets. Due to the fact that they are harvested for future use, you can feast on the first hot dish even in winter. Let's find out the subtleties and recipes on how to make dried mushroom soup.
Recipe content:
- How to cook dried mushroom soup - useful culinary tips
- Classic Dried Mushroom Soup Recipe
- Lean Potato Creamy Dried Mushroom Soup
- Creamy Dried Mushroom Soup
- Dried porcini mushroom soup in a slow cooker
- Video recipes
The easiest way to prepare mushrooms for future use is to dry them. The dried product retains all the nutrients, and most importantly, an amazing aroma. It is because of the smell that mushroom stews are best cooked not from fresh or frozen fruits, but from dried ones. For the soup, different types of edible mushrooms are suitable: aspen mushrooms, chanterelles, boletus mushrooms, but the undisputed favorite is the porcini mushroom.
How to cook dried mushroom soup - useful culinary tips
Our menu must include first courses. Therefore, we reveal all the secrets of the excellent mushroom soup made from dried mushrooms. How to choose the ingredients, what to take into account, the subtleties of preparation and recipes … We will not miss more than one detail.
- Choose good mushrooms when shopping. Their sure signs: a thickness of about 5 mm. If the mushroom is too thin and crumbles when broken, then in the broth it will fall apart and give the soup an unappetizing turbidity.
- A well-dried mushroom breaks and bends at the same time.
- The mushroom stretches and cannot break, it is not completely dry. In a stew, the product will be rubbery and slimy.
- If the mushroom cracks, then it is overdried and the broth will taste bitter.
- To soften the taste of the soup, give it a mild flavor. At the end of cooking, add chopped processed cheese with a creamy or mushroom flavor.
- Dried mushroom soups can be made with fresh, frozen, or pickled fruit.
- Of the spices, pepper and bay leaves are most often used. Other spices will overpower the strong mushroom aroma.
- Shredded processed cheese with mushroom or creamy aroma or sour cream added to the soup at the end of cooking will soften the taste.
- Store dry mushrooms in a paper bag, cardboard box, or glass jar in a dry place. Dried fruits can be kept whole or in the form of mushroom powder milled with a blender.
- Before cooking, soak the dried mushrooms in hot water for 30 minutes or cold water for 1, 5 hours.
- Use the water that the mushrooms have been soaked in for the soup. It is filtered through filtration (fine sieve or cheesecloth) and poured into a cooking pot so that no sediment gets into.
Classic Dried Mushroom Soup Recipe
The classic recipe for mushroom soup is very easy to prepare, and the taste is rich and bright. The recipe provides for a minimum set of products, since the dish is so self-sufficient that it does not require additional enhancement of smell and taste.
- Calorie content per 100 g - 39.5 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Dried porcini mushrooms - 100 g
- Onions - 1 pc.
- Vegetable oil - 2 tablespoons
- Carrots - 1 pc.
- Potatoes - 5 pcs.
- Salt - 1 tsp or to taste
- Flour - 1 tablespoon
Step by step preparation of the classic recipe for dried mushroom soup:
- Pour boiling water over the mushrooms so that they swell.
- After half an hour, catch them with a slotted spoon and rinse them with running water, and strain the mushroom infusion through cheesecloth.
- Pour the mushroom infusion into a saucepan and add water, bring the volume of liquid to 3 liters.
- Slice large mushrooms, leave small ones intact. Place them in a saucepan and cook for about 40 minutes, until they sink to the bottom.
- During this time, sauté chopped onion in half rings in vegetable oil and grated carrots. Add flour to the frying, stir and cook for 3 minutes.
- When the mushrooms are done, dip the diced potatoes and the fried onions and carrots into the pot. Cook for 10 minutes.
- Leave the ready-made mushroom soup from dried porcini mushrooms for 10 minutes and serve with herbs and sour cream.
Lean Potato Creamy Dried Mushroom Soup
Wondering how to make dried mushroom soup? This step-by-step recipe will help you cook the dish in a new way. Take note of this great idea and enjoy a hot first course on fast days.
Ingredients:
- Dry mushrooms - 40 g
- Potatoes - 300 g
- Water - 1 liter
- Vegetable oil - 1 tablespoon
- Salt to taste
Step by step preparation of lean potato cream soup from dried mushrooms:
- Soak dried mushrooms one hour before cooking. After that, catch the mushrooms and fry in a pan in vegetable oil.
- Pour the water in which the mushrooms were soaked through cheesecloth folded in half to remove the sediment.
- Put the fried mushrooms into a saucepan, fill them with mushroom broth and cook for half an hour.
- During this time, peel, cut and boil the potatoes with the addition of salt. After that, catch the potatoes and grind them with a crush or chop with a blender.
- Put the potato mass and potato broth in a saucepan with mushrooms. Stir to dissolve evenly.
- Season with salt, boil and serve.
Creamy Dried Mushroom Soup
Creamy dried mushroom soup is cooked with fresh cream. Mushrooms and cream in one broth create an amazing aroma. Croutons greased with crushed garlic are well suited to such a soup.
Ingredients:
- Dried mushrooms - 200 g
- Milk - 1.5 l
- Champignons - 300 g
- Butter - 100 g
- Onions 3 pcs.
- Flour - 3 tablespoons
- Salt - 1 tsp
- Ground black pepper - a pinch
Step by step preparation of creamy dried mushroom soup:
- Soak dried mushrooms in a glass of boiling water.
- Wash the mushrooms and cut into thin slices.
- Peel, chop and sauté onions in a skillet in butter until golden brown.
- Add chopped champignons and soaked dried mushrooms to the onion. Continue to fry for 10 minutes, add flour and cook, stirring occasionally, for 2 minutes.
- Pour the strained mushroom infusion and milk into the pan. Boil and lower the mushroom mass. Reduce heat to low and cook, stirring occasionally.
Dried porcini mushroom soup in a slow cooker
Light mushroom soup made from dried mushrooms in a slow cooker has an extraordinary aroma and great benefits. Thanks to the electronic kitchen assistant, a multicooker, the preparation of the soup will be much faster than boiling it on the stove.
Ingredients:
- Dried mushrooms - 50 g
- Potatoes - 4 pcs.
- Onions - 1 pc.
- Carrots - 1 pc.
- Flour - 2 tablespoons
- Bay leaf - 1 pc.
- Butter - for frying
- Salt - 1 tsp or to taste
Step by step preparation of dried porcini mushroom soup in a slow cooker:
- Pour the dried mushrooms with water and let stand for an hour. Then chop finely.
- Chop the onions and carrots and fry in butter in a slow cooker in the "baking" mode.
- Meanwhile, in a clean and dry frying pan, lightly fry the flour until golden brown and send to a slow cooker with vegetables.
- Peel the potatoes, wash, cut into cubes and send to the bowl. Add mushrooms and bay leaf. Season with salt, fill with water, cover the multicooker with a lid, set the "stewing" mode and leave the soup for 1.5 hours until the signal.
Video recipes for making dried mushroom soup:
