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Dry mushroom mushroom soup recipe. How to cook mushroom soup from dried mushrooms quickly and tasty - I share! Dried mushroom soup with croutons and beans

Mushroom soup from dried mushrooms can be found in national cuisine almost all peoples. At the same time, many prefer just such dishes, and not prepared from fresh ones because of the richer mushroom taste and aroma of dried mushroom soups.

Wherein dried mushrooms save all healing properties fresh. The only drawback of such soups is the longer cooking time, since pre-soaking is required.

Soups are cooked from dried mushrooms, as well as from fresh ones, in water, vegetable, fish, meat broths, in milk, cream is often added. Such soups are especially tasty if, after cooking, add sour cream to the plate.

For soaking, it is better to use a minimum amount of water, and then, after filtering, use it in the preparation of the soup - this way the aroma will be stronger.

The recipes for such soups are complex and extremely simple, but the main quality of such a soup is the rich mushroom aroma inherent in everyone. Here is a description of several of the most popular European and Asian soups from dried mushrooms.

How to Make Dried Mushroom Soup - 15 Varieties

Easy to prepare classic soup.

Ingredients:

  • Dry mushrooms - 150 grams;
  • Broth -
  • Carrots - 1 piece;
  • Potatoes - 4 tubers;
  • Onions - 1 piece;
  • Pepper - a couple of pinches;
  • Salt - 1 teaspoon;
  • Pearl barley - 3 tablespoons.

Preparation:

Soak the mushrooms. Chop the potatoes

Chop the mushrooms. Grate carrots on a coarse grater. Dice the onion.

Saute onions, mushrooms and carrots in a multicooker bowl in the "Baking" mode. Then pour two liters of boiling water and put the potatoes, add the water in which the mushrooms were soaked, washed cereals, close the lid and cook in the "Stew" mode for two hours.

Serve with sour cream.

Cooking this delicious soup Polish cuisine takes two and a half hours, but the direct participation of the hostess in this process will take only fifteen minutes.

Ingredients:

  • Dry mushrooms - 150 grams;
  • Broth - 1.5 liters;
  • Pearl barley- 150 grams;
  • Flour - 2 tablespoons;
  • Sour cream - 200 grams; ;
  • Pepper - to taste;
  • Parsley - to taste;
  • Salt to taste.

Preparation:

Traditionally, the soup is prepared without adding vegetables and with pearl barley. You can also use other cereals - this will not significantly affect the taste of the soup itself.

Pre-soak mushrooms and pearl barley for one hour. Then chop the mushrooms, transfer to a saucepan, add broth and boil for one hour.

In a separate bowl, mix sour cream and fried flour to prevent lumps from forming and place in a saucepan with soup, add pearl barley and cook until the last is cooked.

Garnish with chopped parsley when serving. You can also serve sour cream separately and garnish with mushroom slices.

The soup has a classic taste, and the addition of buckwheat increases its nutritional value.

Ingredients:

  • Dry mushrooms -50 grams;
  • Carrots - 1 piece;
  • Water - 1 ½ liter;
  • Potatoes - 400 grams;
  • Onions - 1 piece;
  • Buckwheat - 50 grams;
  • Vegetable oil - 2 tablespoons;
  • Pepper peas - a couple of pieces;
  • Bay leaf - 2 leaves;
  • Salt to taste.

Preparation:

Soak the mushrooms for two to three hours. Chop the potatoes.

Finely chop the mushrooms, pour two liters of water and water in which the mushrooms have been soaked and cook for half an hour.

Grate carrots on a coarse grater. Dice the onion. Saute onions and carrots for five minutes.

After half an hour of boiling the mushrooms, put the potatoes in a saucepan, bring to a boil, reduce the heat and cook for ten minutes, then add the browned vegetables, bring to a boil and add buckwheat.

Cook over low heat for ten minutes.

Season with salt, pepper and bay leaves. Cook for five minutes.

To prepare this gourmet soup it will take one hour. The layout is for four servings.

Ingredients:

  • Dry morel mushrooms - 100 grams;
  • Champignons - 4 pieces;
  • Broth - 1 liter;
  • Pearl barley - 150 grams;
  • Flour - 4 tablespoons;
  • Sour cream - 200 grams;
  • Butter - 6 tablespoons;
  • Shallots - 150 grams;
  • Madeira wine - 50 milliliters;
  • Garlic - 3 cloves;
  • Collection provencal herbs- 1 teaspoon;
  • Cumin - ½ teaspoon;
  • Cream 33% - 200 grams;
  • Pepper - to taste;
  • Shallots - 1 piece;
  • Bay leaf 2 leaves;
  • Green onion feathers - for decoration;
  • Parsley, salt to taste.

Preparation:

Pour boiling water over dry morels and leave for an hour. Then remove and pat dry with a paper towel.

Chop the onion and sauté with three tablespoons of butter until soft, add the chopped garlic and heat for one minute. Add chopped mushrooms and fry for ten minutes.

Pour in broth, chopped morels and cook for half an hour.

Prepare a paste from three tablespoons of butter and flour, put in soup, pour in wine and simmer for twenty minutes. Add herbs and bay leaves and simmer for five minutes without letting it boil. Then remove the bay leaf, add cream and simmer for ten minutes without boiling.

Add pepper and salt to taste.

Serve garnished with chopped parsley or green onions.

The use of milk makes this soup not only unusual, but also gives it a more delicate flavor.

Ingredients:

  • Potatoes - 2 pieces;
  • Milk - 1 glass;
  • Dried mushrooms - 1 glass;
  • Wild White Rice Blend - ¼ cup;
  • Onions - 1 piece;
  • Carrots - 1 piece;
  • Butter - 1 tablespoon;
  • Salt to taste;
  • Pepper to taste.

Preparation:

Soak the mushrooms in boiling water for ten minutes, squeeze and chop. Put in chopped potatoes and cook until half cooked, add chopped mushrooms, rice, continue to cook.

Prepare a fry of chopped onions, grated carrots and put them in the soup.

Pour in milk, salt, bring to a boil, reduce heat and cook until tender.

Add herbs, butter and let it brew for ten minutes.

V original recipe use dried porcini mushrooms, if they are not in the store, they can be replaced with dried porcini mushrooms.

Ingredients:

  • Dry mushrooms - 100 grams;
  • Water - 1 liter;
  • Carrots - pieces;
  • Garlic - 3 cloves;
  • Potatoes - 3 tubers;
  • Onions - 3 pieces;
  • Freshly chopped rosemary - 1/3 tablespoon;
  • Cumin - 1 teaspoon;
  • Sun-dried tomatoes - 100 grams;
  • Parmesan - 50-100 grams;
  • Chestnuts - 150 grams;
  • Dill - a bunch;
  • Parsley - a bunch;
  • Olive oil - 3 tablespoons;
  • Pepper - to taste;
  • Salt to taste.

Preparation:

Pre-soak the mushrooms in a liter of water until soft.

Chop the potatoes.

In a saucepan with a thick bottom, sauté the onion until transparent, add the chopped potatoes and rosemary, cook for five minutes, stirring constantly, then put the chopped mushrooms, chopped garlic, pour over the water, in which the mushrooms have been soaked and cook until the potatoes are ready.

Grind the cumin in a mortar.

In the oven at 150˚C, bake the chestnuts, chop finely and add to the soup along with finely chopped sun-dried tomatoes and caraway seeds. Heat the soup for five minutes without letting it boil and remove from heat.

When serving, sprinkle with grated Parmesan and chopped herbs.

Such a simple soup will appeal to those who prefer the pure mushroom flavor without any third-party aromas.

Ingredients:

  • Dry mushrooms -50 grams;
  • Carrots - 1 piece;
  • Water - 1 ½ liter;
  • Sour cream - 4 tablespoons;
  • Potatoes - 2 pieces;
  • Onions - 1 piece;
  • Butter - 2 tablespoons;
  • Bay leaf - 1 leaf;
  • Salt to taste;
  • Parsley to taste.

Preparation:

Soak the mushrooms for three to four hours.

Chop the potatoes.

Finely chop the mushrooms, add two liters of water and the water in which they were soaked, cook for thirty minutes. Take out the mushrooms, and put potatoes, cut into cubes, into the broth.

Grate carrots on a coarse grater. Dice the onion.

Saute onions and carrots until golden brown, add mushrooms and simmer. Put in broth with potatoes and cook until tender.

Sprinkle with herbs when serving.

Serve with sour cream.

The combination of shiitake and rice noodles makes it possible to recommend such a delicious soup to those who wish to lose weight or cleanse their body of toxins.

Ingredients:

  • Dry mushrooms -100 grams;
  • Rice noodles - 100 grams;
  • Bulgarian red pepper - 100 grams;
  • Miso paste - 1 tablespoon;
  • Ginger - 1 centimeter;
  • Soy sauce - 2 tablespoons;
  • Water - 1 ½ liter;
  • Salt to taste;
  • Sliced green onions- taste.

Preparation:

Soak the mushrooms for three to four hours, squeeze.

Boil separately rice noodles.

Transfer the mushrooms to a saucepan. Boil the water in which they were soaked and pour into a saucepan. Cook for forty minutes. Then add rice noodles, strips of pepper, miso paste, soy sauce, grated ginger and bring to a boil, remove from heat.

When serving, sprinkle with chopped green onions.

The Carpathian forests have long been famous for the abundance of mushrooms, especially white ones, so there are many delicious soups using mushrooms. Mushroom soup is especially tasty, and noodles add satiety to it.

Ingredients:

  • Dry mushrooms -100 grams;
  • Carrots - 1 piece;
  • Broth - 1 ½ liter;
  • Onions - 1 piece;
  • Flour - 250 grams:
  • Water for noodles - 100 milliliters;
  • Vegetable oil - 2 tablespoons;
  • Bay leaf - 1 leaf;
  • Salt, pepper - to taste;
  • Parsley to taste.

Preparation:

Soak the mushrooms for twenty minutes.

Chop the onion, grate the carrots, sauté in butter for ten minutes.

Finely chop the squeezed mushrooms, put them in a saucepan, add sautéing, add broth and water, in which the mushrooms were soaked, salt and cook for an hour.

Prepare noodles with flour and water. Boil in a separate saucepan.

Add chopped herbs and boiled noodles and let it brew.

Such a soup was prepared in Russia before the appearance of potatoes. It was often cooked during fasting, and a little honey was added to improve the taste.

Ingredients:

  • Dry mushrooms -300 grams;
  • Turnip - 1 piece;
  • Onion - 1 small onion;
  • Water - 1 ½ liter;
  • Lean oil - 3 tablespoons;
  • Salt, honey, pepper - to taste;
  • Parsley to taste.

Preparation:

Soak the mushrooms overnight. Remove, squeeze and cut into slices.

Peel turnips, cut into cubes.

Put the mushrooms in a saucepan, add finely chopped onion with water in which the mushrooms were soaked, and cook without boiling for an hour and a half.

Add the diced turnips and vegetable oil half an hour before the end of cooking.

When serving, put chopped herbs and honey.

The soup is interesting due to the combination of taste and aromas of shiitake and champignons.

Broth ingredients:

  • Turkey bones -
  • Water - 10 glasses
  • Carrots - 3 pieces;
  • Celery stalk - 3 pieces;
  • Onions - 1 piece;
  • Celery stalk - 1 piece:
  • Salt and pepper to taste.

Soup ingredients:

  • Ready turkey meat - 400 grams;
  • Turkey broth - 6 cups;
  • Vegetable oil - 2 tablespoons;
  • Onions - 1 piece;
  • Rice mixture - 1 cup;
  • Champignons - 200 grams;
  • Shiitake dry - 30 grams;
  • Garlic - 2 cloves
  • Soy sauce - 1 tablespoon;
  • Cream - 2 tablespoons;
  • Fresh thyme - to taste;
  • Garlic - a couple of cloves;
  • Salt and pepper to taste.

Preparation:

The broth is prepared first. Pour turkey bones with water, put peeled carrots, onion without peeling, a couple of peppercorns, chopped celery stalk, salt and cook for two hours. Cool, drain.

Pour half a glass of broth into the shiitake and leave for fifteen minutes.

Pour the broth into a saucepan, bring to a boil. Place rice mixture and soaked shiitake.

Saute the chopped onions with chopped mushrooms and chopped garlic .. Add soy sauce, salt, pepper and put in a saucepan, cook until rice is cooked.

Cut the turkey meat into cubes. Finely chop the thyme and add to the soup with the cream and turkey meat. Cook for a couple of minutes and serve.

An easy-to-prepare soup that will delight lovers of the aroma of Shiitake mushrooms.

Ingredients:

  • Dry shiitake mushrooms - 100 grams;
  • Ginger - 2 centimeters root;
  • Water - 1 liter;
  • Chicken thighs- 0.5 kilograms;
  • Sugar - 2 teaspoons;
  • Soy sauce - 2 tablespoons;
  • Corn starch - 1 teaspoon;
  • Parsley - a bunch;
  • Pepper - to taste;
  • Salt to taste.

Preparation:

Soak the mushrooms. Marinate chicken thighs in the mixture soy sauce, sugar, grated ginger, corn starch- half an hour. Cut off the meat, discard the bones, return the meat to the marinade.

Strain the soaked mushrooms, cut, put in the marinade in chicken meat... Pour over filtered water, in which the mushrooms have been soaked, and cook for half an hour.

The soup can be garnished with bamboo and soy sprouts. If you can't get them, you can replace them with chopped parsley.

The soup is easy enough to prepare, it turns out to be delicate in consistency and has a strong mushroom aroma.

Ingredients:

  • Broth - 1 glass;
  • Dried mushrooms - ½ cup;
  • Onions - 1 piece;
  • Potatoes - 2 pieces;
  • Vegetable oil - 1 teaspoon;
  • Cream - 1 glass;
  • Salt and pepper to taste.

Preparation:

Soak the mushrooms in the broth for one hour.

Peel the potatoes into cubes and place with the mushrooms. Boil.

Chop the onion and sauté until golden brown. Put in a saucepan and cook until the potatoes are tender.

Pour cream in a thin stream. Season with salt and pepper, remove from heat and blend.

Put on fire, darken a little and you can serve.

Those who have tried this soup have no questions about why it was served on holidays at the imperial court.

Ingredients:

  • Dried small shiitake mushroom caps - 20 pieces;
  • Water - 2 liters;
  • Dry goji berries - 2 tablespoons;
  • Chicken (carcass) - about 1 kilogram;
  • Sesame oil - 2 tablespoons;
  • Shaoxing wine - 2 tablespoons;
  • Ginger root - 1 centimeter;
  • Shallots - 1 piece;
  • A set of Chinese spices - 1 teaspoon;
  • Salt to taste.

Preparation:

Soak the mushrooms overnight (at least 6 hours). Then remove the legs.

In a saucepan with a thick bottom, heat the oil and fry the spices and goji berries, mushroom caps, pour boiling water over, immediately reduce the heat so that the water does not boil. Cook without letting it boil for half an hour.

Shaoxing wine can be replaced with dry unsweetened sherry, goji berries with barberry, and to compensate for the lack of citrus aroma typical of goji in barberry, you can add to taste lemon zest(in this case, you must first steam it and drain the water to remove the bitterness).

Cut the chicken and chop into large pieces.

In a frying pan with very hot oil, fry the ginger thinly sliced ​​for 2 minutes (about 2 minutes). Add chicken pieces and fry until golden brown.

Put the contents of the pan into the soup, cook for ten minutes, add Shaoxing wine, cook for another ten minutes, remove from heat, add very finely chopped onion and let it brew under the lid.

Garnish with chopped green onions before serving.

Ingredients:

  • Chicken - 0.5 kilograms;
  • Dried mushrooms - 150 grams;
  • Onions - 1 piece;
  • Potatoes -3 pieces;
  • Low-fat cream - 100 milliliters;
  • Vegetable oil - 1 spoon;
  • Bay leaf - 1 leaf;
  • Salt and pepper to taste.

Preparation:

Soak the mushrooms.

Cook 1 ½ liter of broth from chicken. Put the coarsely chopped potatoes before the end of cooking.

Fry the onion in vegetable oil until soft, add the chopped mushrooms and fry.

When the potatoes are ready, take out the chicken and put the onion with fried mushrooms in a saucepan, cook for five minutes.

Dry diced white bread in a dry skillet.

Put the contents of the pan with a slotted spoon in separate container and mashed. Return to saucepan. Warm up.

Serve with croutons.

Unlike fresh mushrooms, dried ones acquire unrepeatable aroma that makes any dish special. In addition, they retain their unique properties and become just a treasure of vitamins and minerals in the winter. It is very simple to procure them, they do not require much effort, like conservation. Dried mushroom soup is prepared more often in winter, when fresh forest specimens can no longer be found. The many recipe variations allow you to prepare a soup or aromatic first course for every taste.

Dried mushrooms cannot be put into soup so easily, only if they are ground, then they are put together with spices. But if you want the product to retain its original appearance, a little preparation is needed.

Before cooking, soak the mushrooms to swell. This is done in several ways:

  • v cold water for a couple;
  • bay with boiling water or warm milk.

Mushrooms soaked in cold water do not lose their taste and smell, and the broth is richer. Milk gives an unusual flavor, which makes the soup made of dry porcini mushrooms even more delicious. Only the milk after soaking will need to be poured out, which is costly and uneconomical.

First, dry mushrooms should be rinsed under running water to get rid of debris and dirt, and only then proceed to soaking.

Even in cases where fresh mushroom specimens are needed for cooking, it is better to prepare broth from dried ones.

Forest bread, as mushrooms are also popularly called, goes well with many products. Therefore, apart from traditional recipe, hostesses often improvise and add to mushroom soup from dried mushrooms, various ingredients that only improve the taste.

Forest broth can be used to make many different seasoning soups with dried mushrooms by adding cereals or any pasta. For vegetarians, such a meal will be quite satisfying, and for meat-eaters, mushrooms can be combined with any meat, but chicken is best suited. Mushroom soup itself is quite satisfying and contains no less protein than meat products.

Recipes

From mushrooms, according to the recipe, you can make a delicious mushroom soup with the addition of meat, chicken or make lean dish... And they also make mashed soups, dressing or creamy, you just need to know how to cook them correctly.

Dried mushroom and cream cheese soup

Any mushrooms go well with dairy products. To cook a soup with melted cheese for 2 servings, you must:

  • 40 grams of any dried mushrooms;
  • 2 potato tubers;
  • 1 medium carrot;
  • 1 onion;
  • 1 processed cheese OK;
  • a stalk of leeks;
  • salt pepper.

First you need to prepare the main ingredient and soak it in water for 2 to 3 hours. Then pour out the water and rinse the mushrooms again under running water. Prepare vegetables at this time. Peel potatoes, carrots and onions. Grate the carrots on a coarse grater, cut the potatoes into cubes. Chop the onion and leek into thin half rings.

Pour soaked and washed mushrooms or aspen mushrooms with cold water and put on medium heat. They should cook for at least 20 minutes. Add potatoes to the boiling broth, and fry the onions and carrots in a hot frying pan until the characteristic golden brown color. When the potatoes are pierced, you can put the frying on. Add the spices and cook the mushroom soup for another 15 minutes. Then add melted cheese grated on a fine grater and leave to simmer until it dissolves.

It is better to serve dried porcini mushroom soup with chopped herbs and croutons.

Assorted mushroom cream soup

Combining dried and fresh is very successful in the autumn, when there are still mushrooms in the forest, but in winter you can also pamper yourself fragrant soup... In any supermarket or grocery store all year round you can find champignons.

To prepare 2 servings you will need:

  • 200 grams of fresh champignons or porcini mushrooms;
  • 20 grams of dry mushrooms;
  • 70 grams of cream;
  • 20 grams of butter;
  • 120 ml ready-made meat or chicken broth;
  • 1 tablespoon flour;
  • garlic;
  • nutmeg;
  • salt and pepper.

First of all, you need to soak the main ingredient and allow all the liquid to drain. Fresh mushrooms are washed under running water and cut into slices. Fry them in butter until transparent. In another frying pan, fry the flour and add butter, mix thoroughly. Then pour in the broth and stir so that there are no lumps. Boiled potato broth can replace flour.

Mix the fried fresh champignons, broth thickened with flour, soaked mushrooms, add spices and simmer over low heat for 15 minutes. With the help of a blender, the mass is interrupted and warm, but unboiled cream is introduced.

Serve ready-made cream soup with garlic croutons.


Mushroom soup with noodles

For most, dried soup forest mushrooms with pasta is prepared exclusively with chicken or meat broth... But great alternative mushroom broth can also become. This dish is classified as lean, it is suitable for people who monitor their weight.

To prepare 4 servings you need:

  • 80 grams of dried porcini mushrooms;
  • 1 onion;
  • 1 carrot;
  • 2 potato tubers;
  • 120 grams of noodles or spaghetti;
  • spices to taste.

Soak dried mushrooms in the evening or in boiling water for 30 minutes. At this time, boil pasta until cooked. Peel the onions and carrots and chop finely. Fry vegetables in vegetable or butter. Peel the potatoes and cut into strips.

Boil the soaked mushrooms in salted water, remove the foam and put in the potatoes, cook for 20 minutes. After the potatoes are ready, you can add the fried vegetables and add spices to taste. Let it simmer for another 15 minutes.

Before serving, spread the noodles on a plate and pour over the vegetable broth. Sprinkle with herbs if desired.


Features and subtleties of cooking

Mushrooms are delicious in any form, but since this is a seasonal product, it is more often stored for the winter in the form of conservation or dried. In the latter case, they not only retain their beneficial features but also become fragrant. You just need to know how to cook the soup correctly. Fresh champignons will never give such a rich smell as dried ones, therefore, it is the blanks that are used to make soups. They do not take up much space, and it is better to store them in a dry place in a cardboard box. Also, after drying, you can make a seasoning from the mushrooms, using a blender to turn the blanks into powder. So the aroma can be given not only to the soup with dried porcini mushrooms according to the recipes above, but also to other dishes.

V chicken soup you can add any dried mushrooms, it can be:

  • chanterelles;
  • royal white mushrooms;
  • specimens growing under birches or aspens;
  • honey mushrooms.

They are best paired with chicken and heavy cream. It is better not to add a lot of spices so as not to interrupt the rich taste and smell. It is enough just to pepper and salt, and also put 1 - 2 bay leaves.

It is better to fry the soup in butter, but during the fast you can replace it with vegetable or olive oil. If your shape allows, you can add melted cheese to the soup, it will add a creamy note.

It is worth noting that the broth is often dark, and in order to achieve transparency, it is better to drain the first broth. Porcini mushroom soup is usually lighter in color.

If noodles or other pasta are put into the soup during the boiling stage, it is better to ignite them in a pan so that they do not boil over, and also do not interrupt the taste.

You can also add various cereals to mushroom soup made from dry mushrooms. It can be buckwheat, pearl barley or rice. They will make the dish more satisfying and nutritious.

To make the mushrooms more fragrant, but impatient, you need to dry those that are fully ripe. It is not worth buying them in the markets, since there is a danger of poisonous specimens getting in bundles, which become invisible when dried.

A fragrant soup with dried mushrooms can be prepared in any season. In dried form, they retain all the useful substances, their aroma is enhanced. Dried mushrooms are natural antidepressants, they stimulate the brain, relieve inflammation and pain. In addition, they remove harmful substances from the body, as they are a natural sorbent.

When choosing dried mushrooms, pay attention to the fact that they are dry, without damp spots, there should be no burnt areas on them. They should be light and have a characteristic odor.

Attention! If you dry mushrooms yourself, keep in mind that it is not recommended to dry chanterelles, honey mushrooms and milk mushrooms, because they will add not only aroma to the dish, but also bitterness. It is better to salt them, freeze or pickle them for the winter.

For soup, you can use almost any mushroom, but the most delicious and aromatic mushrooms are porcini. When preparing porcini mushroom soup, exclude spices. Add only salt and black pepper, maximum bay leaf. Other spices will not improve the taste of the dish, but will only interrupt the aroma. To make cream soup, add champignons to dried mushrooms.

Important! Dried mushrooms have a very rich taste, even aggressive. If this is your first time cooking mushroom soup, it is better to put in fewer mushrooms than to overdo it. Optimal Proportion: A handful of mushrooms in a large pot of soup.

Dried mushrooms should be stored in a paper bag or cardboard box. Avoid high humidity indoors. You can store mushrooms either whole or in powder form. To do this, grind them in a blender.

Soup from mushroom powder more aromatic, especially if you chop porcini mushrooms. In addition, it is easier to prepare: ground mushrooms are added to the soup 5 minutes before turning off. And that's it: soup with a rich mushroom aroma is ready.

How to cook dried mushrooms properly

Before cooking, we soak dry mushrooms until they swell, i.e. pick up moisture evaporated during drying. If you bought mushrooms in a package, then follow the instructions for preparing them. If you do not have instructions, then follow the general rules.

Dried mushrooms are harsh and therefore require long soaking. Ideally, fill them with cold water and leave overnight to make them as soft as possible. Although 3-4 hours of soaking is enough for most mushrooms. When dry mushrooms have taken up the required amount of water, they are used in the same way as fresh ones.

Read also: Creamy champignon soup with cream - 9 best recipes

We boil them in the same water in which they were infused, having previously filtered. This will help get rid of sand and other debris. For filtering, we use linen, cotton cloth or gauze folded in several layers.

We dilute the mushroom infusion with the required amount of ordinary water. If there is not enough time for preparation, fill in the mushrooms. hot water and boil for 10-15 minutes. After the time has elapsed, rinse thoroughly with running water.

On a note! Try soaking the mushrooms in milk instead of water. Their taste will become more delicate.

Cook the dried mushrooms for about 40 minutes. We remove the foam when cooking broth in the same way as when cooking meat. Readiness is easy to determine - the mushrooms sink to the bottom of the pan. To enhance the taste, the mushrooms can be fried before boiling. It is most delicious to use butter or a mixture of it with vegetable oil.

Be sure to insist the finished soup for 10-15 minutes. Most of the recipes go great with sour cream. It makes mushroom soup more tender and rich.

Simple soup with dry porcini mushrooms

Cooking soup for this simple and delicious recipe does not take long and does not require culinary skills. It is worth trying it at least once: a fragrant soup with porcini mushrooms will become a frequent dish in your family.

  • 30 g dried mushrooms;
  • 1 onion;
  • 5 medium sized potatoes;
  • vegetable oil;
  • salt;
  • greens to taste;
  • sour cream.

We prepare the mushrooms: soak until softened, filter, rinse. Cut into small pieces and fry with chopped onion in vegetable oil.

We filter the broth in which the mushrooms were infused. Add water, put on fire and bring to a boil. Peel the potatoes, cut into medium cubes.

Put the mushroom and onion roast in the boiled soup, bring to a boil, remove the foam if necessary. Add potatoes, salt and cook until tender. Let the soup brew. When serving, add sour cream to each plate, sprinkle with herbs.

Puree soup with dried mushrooms and cream

The creamy taste combined with the aroma of porcini mushrooms will not leave anyone indifferent. If you wish, the cream can be replaced with fat milk, but with cream the soup will be much tastier.

  • 20 g dried porcini mushrooms;
  • 2 medium-sized potatoes;
  • 50 ml cream 30%;
  • parsley;
  • several fresh champignons;
  • salt and pepper to taste.

Soak the mushrooms, rinse, boil, filter and beat with a blender with cream. Boil potatoes in mushroom infusion, cool and add to mushrooms with cream. Beat everything together with a blender until creamy, adding the mushroom broth.

Serve with fresh champignons: cut a few mushrooms into slices, fry in butter. When serving, garnish with parsley and fried mushrooms.

Read also: Soup with meatballs and noodles - 4 easy recipes

Cream of mushroom soup with sour cream

Saturated mushroom flavor this recipe is obtained through the use of different mushrooms. Feel free to use dry, fresh, and frozen mushrooms in the same recipe. The cream soup is very tender and aromatic.

  • 300 g of mushrooms;
  • 1 large onion;
  • 1 liter of milk;
  • butter and vegetable oil for frying;
  • salt;
  • black pepper;
  • parsley;
  • sour cream;
  • toast.

We use a lot of mushrooms in this recipe because potatoes, pearl barley and other fillers are absent in it. Suitable for this soup and Forest mushrooms, and a mixture of wild mushrooms with porcini.

Soak dry mushrooms, rinse. Boil with fresh and frozen mushrooms, filter. Then fry with onions in a mixture of butter and vegetable oil... Grind with a blender.

At the beginning of grinding, while the mushrooms are still large, set aside 5 spoons to put them in the finished soup. We continue to beat the rest of the mixture, gradually adding milk and mushroom broth in small portions until a homogeneous consistency.

Transfer the resulting cream soup to a saucepan, add salt and pepper. If necessary, add more milk and mushroom broth, lay out the remaining pieces of mushrooms, bring to a boil. Serve cream soup with croutons, sour cream and fresh parsley.

Dried mushroom soup with barley cooked in a slow cooker

This barley soup recipe is perfect for busy housewives and those who don't have time to stand at the stove for a long time. For cooking in a multicooker, you need to prepare the cereals in advance, peel and chop vegetables, start the multicooker and wait until a delicious aromatic soup is prepared.

  • 4 tbsp. l. pearl barley;
  • 30 g dried mushrooms;
  • 1 carrot;
  • 1 onion;
  • 5 small potatoes;
  • vegetable oil;
  • salt, black pepper;
  • sour cream;
  • parsley.

The easiest way to preserve mushrooms from summer or fall is to simply dry them. In a dried form, they retain all trace elements, useful substances, and most importantly, aroma.

It is because of the aroma that soups are best cooked from dried rather than fresh fruits.

It is advisable that every housewife in the kitchen has at least a couple of bundles of dried mushrooms. Store them in a paper bag or cardboard box in a dry place.

You can keep the dried fruit whole or make mushroom powder - grind it in a blender. Soup made from mushroom powder reveals the aroma richer and is easier for the body to digest.

Many types of edible mushrooms are suitable for soup - aspen mushrooms, chanterelles, boletus mushrooms, but white mushrooms are considered the undisputed favorites. Dried mushroom soups can be cooked with fresh or pickled mushrooms, very often in ready meal add sour cream. Of the spices, only pepper is mainly put, sometimes bay leaves, so as not to interrupt the strong mushroom aroma.

Dried mushroom soup - food preparation

Before cooking, dried mushrooms are pre-soaked in boiling water for twenty to thirty minutes or in cold water for an hour and a half. After that, they are cut into pieces or slices and added to the soup. The water in which the mushrooms are soaked is usually also used for soup. It is carefully poured into another dish so that no sediment gets into or filtered through a fine sieve or cheesecloth.

Dried mushroom soup - the best recipes

Dried mushroom soup

When it's slush or frost outside the window, and oh, how you don't want to go to the store for groceries, a bunch of dried mushrooms stored in the fall will help out. You can quickly make the most common but delicious mushroom soup. It must be served with sour cream, it turns out even tastier. There are, however, lovers who prefer mayonnaise to mushroom soup.

Ingredients: 50g dried mushrooms, 1.5 liters of water, 4 potatoes, one carrot with an onion, bay leaf, peppercorns, butter for frying, steamed table. spoons wheat flour, salt, herbs, sour cream.

Cooking method

Rinse the mushrooms and pour a glass of boiling water, let it brew for 20-25 minutes. And at this time, you can put water to boil and fry.

Melt butter, fry chopped onions and coarsely grated carrots on it, add flour at the end and fry for a couple of minutes.

Cut the swollen mushrooms, put them in boiling water, add the water in which they were soaked, put them to cook. After 20 minutes add the diced potatoes. After ten minutes salt, sprinkle with pepper, add frying, bay leaf and cook until the potatoes are tender. Let the soup steep, serve with sour cream, sprinkle with herbs.

Mushroom Kingdom soup

A hearty soup with a rich taste is prepared from several types of mushrooms - always dried and a set of fresh, pickled, salted, frozen ones. It turns out a friendly, modular mushroom family.

Ingredients: 2 liters of water, 30g dried mushrooms (better), 300g different kind mushrooms, one carrot and one onion, 5 potatoes, a couple of bay leaves, herbs, salt, pepper, - 250ml, vegetable and butter.

Cooking method

Pour over dried mushrooms with boiling water and leave for 20 minutes. Chop the onion, grate the carrots and fry them together in a mixture of butter and vegetable oil, add sour cream at the end and simmer for a couple of minutes.

Put the water to boil, as soon as it boils, put the potatoes and soaked mushrooms cut into pieces, add the water in which the mushrooms were soaked and let them boil together for 15 minutes.

At this time, cut into slices the mushrooms that can be found in the house - pickled, salted, fresh and put in the soup, add frying with sour cream, pepper, bay leaf there, salt, add herbs and let it boil for three to four minutes.

Creamy Dried Mushroom Soup

Combination of dried and fresh mushrooms with the addition of cream gives the soup an amazing natural creamy mushroom taste, without any flavors or additives. Soup can be served with toasts, dried or fried in butter, greased with garlic.

Ingredients: 1.5 liters of milk (2.5%), a glass of cream (10-11%), 300g fresh mushrooms (), 200g dried (white), 100g butter, salt, 3 onions, 3 tbsp. tablespoons of wheat flour, ground pepper: black - ½ tsp. and 1 tsp. red (not hot).

Cooking method

Rinse dried mushrooms and pour a glass of boiling water. Fresh mushrooms cut into thin slices.

Chop the onion, fry in half a serving of oil until golden brown. Put the other half of the oil, fresh and soaked mushrooms, cut into pieces and fry this mass for about 10-15 minutes. It is better to fry immediately in a saucepan, because liquid will then be poured there.

Then add flour, fry it in oil for a couple of minutes and alternately pour water in which the mushrooms were soaked, then milk and cream. The mass must be mixed to avoid the appearance of lumps. You can even take a whisk as an assistant. Cover the container with a lid. When the mixture comes to a boil, make very low heat and simmer the soup for 20 minutes.

Mushroom soup made from dried shredded mushrooms

What could be simpler than a steamed turnip? That's right, our mushroom powder soup. For this, dried mushrooms must be chopped in a blender to the desired state. It is brewed in a matter of minutes, and the pleasant mushroom aroma from the kitchen, evenly distributed throughout the apartment, signals to the household that a delicious lunch will be ready soon.

Ingredients: 2 liters of water, 200 g of dried mushrooms, 1 onion and 1 celery root, 2 carrots, vegetable oil, to taste: salt, dill seeds, dill and parsley, pepper, boiled eggs- 3 pcs., One lemon.

Cooking method

Grind mushrooms into flour or powder.

Chop the onion and celery root, coarsely grate the carrots and fry everything in oil. Add vegetables to boiled water, add mushroom flour (powder), add all the spices and salt, cook for 15 minutes. Pour the soup into bowls, add half a chopped boiled egg, finely chopped herbs and a slice of lemon.

To soften the taste of the soup, giving it a delicate flavor, you can add chopped processed cheese- creamy or mushroom-flavored.

If the dish is prepared with the addition of noodles or pasta, they must be ignited before putting them in the soup. Then they will not boil over and give the dish a specific taste. Put the noodles in a thin layer in a dry frying pan and keep on low heat until the color of the noodles turns light brown.

For soup, it is better to collect and dry mushrooms of medium maturity - not young, but not overripe either. Then the aroma will turn out to be very rich, and the soup will acquire a pleasant tart taste of real forest mushrooms.

Tired of simple everyday borscht and soups? Do you want something light and tasty? Try dry mushroom soup. This healthy chowder will please even the most sophisticated gourmets.

What is the usefulness of mushrooms?

Many nutritionists claim that mushrooms are a unique product. In their composition, they resemble both fruits and vegetables at the same time. In addition, they can easily replace meat!

Mushrooms are a source of carbohydrates, fats, proteins and some other microelements (tyrosine, glutamine and others). All of them are necessary for the human body. Vitamins A, B, D, E, PP have a beneficial effect on blood and nervous system... Thanks to the components contained, mushrooms keep hair, nails and skin in good condition.

Thus, this product is very useful, and it can be eaten as a supplement in any dish, or as a standalone product.

Today we will look at how to make dry mushroom soup.

A little about mushroom soups

Doctors urge us to eat right, pay more attention to natural and low-fat foods and, of course, eat liquid every day. Thus, dry mushroom soup - perfect option not only to refresh yourself, but also to get rid of excess weight.

It is worth noting that it is best to add dried mushrooms to soups. Ordinary fresh champignons will not be able to saturate the dish with their aroma as well as dried ones. Surely having prepared such a stew in winter, you will be pleased to remember those summer days when you wandered through the forest in search of boletus, chanterelle mushrooms and honey agarics.

So let's take a look at what soups can be made from dried mushrooms.

Dried mushroom broth with onions

To prepare this dish you will need:

  • dried mushrooms;
  • butter;
  • greens (dill and parsley);
  • salt to taste.

In order to prepare mushroom soup from dry mushrooms, you must first wash and clean its main ingredient. After that, put the mushrooms over low heat. When ready, remove from heat, cool and slice like noodles. Fry them a little in a skillet along with the onions.

Put a little butter in the broth and bring to a boil.

Put the fried onions and mushrooms on the dishes, cover them with broth and grind with a little greens.

Dry mushroom soup, the recipe for which, as you can see, is very simple, ready. Now you can invite everyone to the table!

Mushroom soup with homemade noodles

In order to prepare such a stew, take care of the presence of the following ingredients: dried porcini mushrooms, butter, a glass of flour, an egg, parsley, salt to taste.

As in the previous recipe, you need to start here by washing, peeling and boiling the mushrooms. After this ingredient is ready, strain the broth, add butter, salt and bring to a boil over low heat.

While the broth is boiling on the stove, you need to cook the noodles. For this, salt, water, flour, a raw egg mix and stir well. Put the dough in the refrigerator to "cool down" for 20-30 minutes. After this time, roll it into straws.

Before serving, put a mix of mushrooms and noodles on the plates, fill with the resulting broth and grind with dill and parsley.

Dry mushroom soup with dumplings

What other way can you cook dry mushroom soup? Try a first course with dumplings. It's a simple chowder, but delicious.

To prepare it, you will need:

  • parsley (several branches);
  • dried mushrooms (50-60 grams);
  • 1 onion;
  • butter;
  • 1 carrot;
  • parsley root;
  • 150 grams of semolina;
  • 200 ml of milk;
  • 1 egg;
  • salt.

Before you start cooking dry mushroom soup with dumplings, you will need to soak the mushrooms in cold water. After 3 hours, put them on a small fire along with water saturated with mushroom aroma. Cook them until tender. After that, remove the mushrooms from the pan, cool and cut into small pieces. The resulting broth must be drained.

Peeled and chopped onions, carrots and parsley root a little fry in a pan, adding oil there.

Add the resulting sautéed sauce and pre-chopped mushrooms to the broth and bring it to a boil. Season with salt and spices to taste. After that, the soup should simmer for another 10-15 minutes over low heat.

To prepare dumplings, you need to boil milk, add semolina to it and cook for about 10 minutes, stirring constantly. After the porridge must be cooled, add butter and an egg to it, mix until smooth. Boil salted water and place the formed dumplings in it. When fully cooked, place them in a colander and rinse with water.

Add the dumplings to the mushroom broth before serving.

Mushroom grits

We invite all lovers to try another dry mushroom soup. Its recipe is very simple. Anyone can cook this dish.

To do this, you will need: 1 small carrot, 10 pcs. dried porcini mushrooms, 4 potatoes, a couple of small (or 1 large) onions, 120-150 grams of buckwheat, 1 parsley root, butter, parsley, water.

In order for buckwheat to be soft, it must be soaked in water.

Dry mushrooms also need to be poured with water, rinsed after a couple of hours and boiled until tender. Cool them and then cut into strips.

Strain the broth and toss in the diced potatoes. Saute mushrooms, onions, carrots and parsley root over low heat in butter. Throw all this into the broth, add the already swollen buckwheat to it, salt and cook for 15-20 minutes.

In order for you to get a real cereal, you need to add 200 grams of sour cream or 1 large glass of baked milk to our resulting mushroom soup from dry mushrooms and put it in the oven to simmer.

The dish will be ready in 30 minutes.

Dried mushroom soup with croutons and beans

To prepare this dish, you must have the following ingredients on hand:

  • 50 grams of beans;
  • 50 grams of dried mushrooms;
  • 1 onion;
  • tomato paste;
  • butter;
  • toast;
  • salt.

As usual, first, the mushrooms must be soaked in cold water for 3 hours, then boiled. We remove the mushrooms from the broth, and filter the liquid.

Saute the onion until golden brown and add tomato paste to it.

In the boiling mushroom broth, add the pre-cooked beans, chopped mushrooms, and cooked stir-fry. All ingredients must be simmered for another 15-20 minutes.

Before eating such a dry mushroom soup, you need to put croutons in it.

Mushroom puree soup

Take 50 grams of dried mushrooms, soak them for 3 hours, cook, cool and chop finely.

Peel 2 onions, chop them and, together with the mushrooms, send them to fry in a pan for 5 minutes. Add a little flour (30-40 grams) here, stir and fry again for 2 minutes.

Drain into fried vegetables 250 grams of broth and the same amount of milk, mix again. Bring everything to a boil and remove from heat.

When the resulting soup has cooled slightly, add pepper and salt to it to taste. Then whisk it in a blender until smooth, creamy.

Dry mushroom puree soup is ready. Garnish with parsley sprigs before serving.

Simple Dried Mushroom Soup

Such a soup - great option for vegetarians and simply mushroom lovers. It contains a large amount of vitamins and minerals. Therefore, it will be useful not only for adults, but also for children.

To prepare it, you will need: dried mushrooms (60 grams), onion, a little sour cream (a couple of spoons), potatoes, parsley, butter, salt.

For several hours (preferably at night), fill the previously washed dried mushrooms with water. After the mushrooms have absorbed the water and become soft, drain the water and refill with fresh. Place a saucepan over low heat and bring to a boil. Boil the broth for 50-60 minutes.

After that, cool the mushrooms and cut them into strips or just slices. Throw chopped potatoes into broth, salt and cook over low heat. In the meantime, do some frying. Peel and chop the onion. Place it in a preheated skillet with butter and sauté until golden brown.

When the potatoes are ready, add the mushrooms and fry to the potatoes. Season with salt and pepper to taste.

Before serving, add a few tablespoons of sour cream to a bowl of soup.

Bon Appetit!

And finally ...

Thanks to its exquisite aroma and excellent taste, any dry mushroom soup will help diversify not only the everyday menu, but also become the main dish at any holiday. Therefore, if you love this product, cook according to our recipes. You and your loved ones will surely be satisfied!