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Making soup from dried mushrooms. How to cook dried mushroom soup: ingredients, recipes, cooking tips. Classic recipe for dried mushroom soup

Unlike fresh mushrooms, dried ones acquire a unique aroma that makes any dish special. In addition, they retain their unique properties and become simply a treasure trove of vitamins and microelements in winter time. Preparing them is very simple; they do not require much effort, like canning. Dried mushroom soup is prepared more often in winter, when fresh forest specimens can no longer be found. Many variations of recipes allow you to prepare soup or a flavorful first course for every taste.

Dried mushrooms cannot be simply put into soup, only if they are ground, then they are added along with spices. But if you want the product to maintain its original appearance, a little preparation is necessary.

Before cooking, the mushrooms should be soaked to swell. They do this in several ways:

V cold water steamed;
pour boiling water or warm milk.

Mushrooms soaked in cold water do not lose their taste and smell, and the broth turns out more rich. Milk adds an unusual flavor, which makes dry porcini mushroom soup even tastier. Only after soaking the milk will need to be poured out, which is costly and uneconomical.

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

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

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

You can prepare many different seasoning soups with dried mushrooms using forest bouillon, adding cereals or any pasta. For vegetarians, this dish will be quite satisfying, and for meat eaters, mushrooms can be combined with any meat, but chicken is best. Mushroom soup itself is quite filling and contains no less protein than meat products.

Recipes

Using mushrooms according to the recipe, you can prepare a delicious mushroom soup with the addition of meat, chicken, or make Lenten dish. They also make puree, dressing or cream soups, you just need to know how to prepare them correctly.

Soup of dried mushrooms and processed cheese

Any mushrooms go well with dairy products. To cook soup with cream cheese for 2 servings, you need:

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

First you need to prepare the main ingredient and soak it in water for 2 - 3 hours. Then pour out the water and rinse the mushrooms again under running water. At this time, prepare the vegetables. 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 honey mushrooms or aspen mushrooms 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 they have a characteristic golden color. When the potatoes are pierced, you can add the frying. Add spices and cook mushroom soup for another 15 minutes. Then add the processed cheese grated on a fine grater and leave to simmer over low heat until it dissolves.

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

Cream soup of assorted mushrooms

Combining dried and fresh is very successful in the autumn, when there are still mushrooms in the forest, but in winter you can also treat yourself aromatic soup. You can find champignons in any supermarket or greengrocer all year round.

To prepare 2 servings you will need:

200 grams of fresh champignons or porcini mushrooms;
20 grams of dried mushrooms;
70 grams of cream;
20 grams 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 let all the liquid 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.

In a soup container, mix fried fresh champignons, broth thickened with flour, soaked mushrooms, add spices and simmer over low heat for 15 minutes. Using a blender, mix the mass and add warm, but not boiled cream.

Serve the finished cream soup with garlic croutons.

Mushroom soup with noodles

For most, soup is made from dried forest mushrooms With pasta prepared exclusively with chicken or meat broth. But mushroom broth can also be an excellent alternative. This dish is classified as lean and is suitable for people watching 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 the pasta until tender. Peel the onions and carrots and finely chop them. Fry vegetables in vegetable or butter. Peel the potatoes and cut into strips.

Boil the soaked mushrooms in salted water, skim off the foam and add the potatoes, cook for 20 minutes. After the potatoes are ready, you can add fried vegetables and add spices to taste. Let simmer over low heat for another 15 minutes.

Before serving, place noodles on a plate and pour vegetable broth. You can sprinkle with herbs if desired.

Features and subtleties of preparation

Mushrooms are tasty in any form, but since this is a seasonal product, it is often stored for the winter in the form of canned food 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 soup correctly. Fresh champignons will never impart such a rich aroma as dried ones, so they are used to prepare 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 mushrooms by turning the preparations into powder using a blender. This way you can add flavor not only to soup with dried porcini mushrooms according to the recipes above, but also to other dishes.

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

chanterelles;
royal white mushrooms;
specimens growing under birch or aspen trees;
honey mushrooms

They pair best with chicken and heavy cream. It’s better not to add a lot of spices so as not to overwhelm rich taste and smell. It’s enough just to pepper and salt, and also add 1 – 2 bay leaves.

It is better to fry soup with butter, but during fasting it can be replaced with vegetable or olive oil. If your figure allows, you can add melted cheese to the soup; it will add creamy notes.

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

If noodles or other pasta are added to the soup during the cooking stage, it is better to heat them in a frying pan so that they do not become overcooked and do not ruin the taste.

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

To make the mushrooms more aromatic, but not tart, you need to dry those that are fully ripe. You should not buy them at markets, as there is a danger of getting poisonous specimens in bundles, which become invisible when dried.

Dried mushroom soup is not at all the same as simple mushroom soup. Dried mushrooms are such a secret ingredient that you can use them to identify a professional cook or an avid mushroom picker. It is the dried mushrooms that give the soup a richer, special aroma of wild mushrooms, which cannot be confused with anything else, an aroma that creates a unique atmosphere of home comfort and is conducive to intimate conversations.

It’s good to get the whole family together over a plate of this mushroom soup, remember the summer and listen to the fascinating stories of real mushroom pickers about how they collected these mushrooms, where they went to get them, what tricks they resorted to, and, of course, how they once reaped the biggest harvest.

It is for the sake of this atmosphere, for the sake of the memories of the “quiet hunt” - as mushroom pickers themselves call their trips to the forest, for the sake of these conversations, from which even in winter one can feel the warmth of the summer sun - and dried mushroom soup is started. We will tell you some of the best mushroom soup recipes made from dried mushrooms so that you can always return to summer.

Principles and features of cooking

Before you learn how to prepare dried mushroom soup, let's talk about the principles and features. There are many recipes for mushroom soup - from champignons, from wild mushrooms, there is also a wonderful, already classic, chanterelle cream soup. These soups are mainly made using fresh mushrooms- whole, ground or chopped, raw or pre-fried.

Sometimes pickled mushrooms are also included in the soup. But dried mushrooms are usually added a little, but they play the main role. Dried mushrooms in mushroom soup are like a festival headliner who appears on stage literally twice, but all the guests come precisely because of him. Dry mushrooms do not give such mass, but they are the ones who give the soup a rich taste and aroma, for which this soup is cooked.

Before preparing mushroom soup, the dried mushrooms are first soaked by pouring boiling water over them, giving the mushrooms the opportunity to “bloom.” After this, they are usually either cut into pieces or added whole to the soup. But don’t expect them to increase much; the main thing is that the mushrooms become soft and impart their taste and smell to the broth.

Very often, dried mushrooms are crushed in a mortar, blender or coffee grinder and added to soup as a fragrant seasoning. Seasoning from crushed dried mushrooms can be used in the preparation of any other dishes with mushrooms to give them the opportunity to express themselves more clearly.

In summer and autumn, mushroom pickers go out on their favorite “silent hunt”, collecting mushrooms in baskets. Some of the collected mushrooms are used for frying, but the bulk of them are stored for the winter. Mushrooms can be canned, salted, pickled, frozen and dried. Dried mushrooms retain all their beneficial properties, they take up little space and are unpretentious in all respects.

And most importantly, it is dried mushrooms that retain their flavor in a way that neither boiled, nor fried, nor pickled, nor any other mushrooms retain it. Therefore, even if you have enough fresh wild mushrooms, and you are going to cook soup from them, add at least a little crushed dried mushrooms, you will not regret it.

You can dry any wild mushrooms, but noble mushrooms are, of course, best suited for drying. And the best of the best - the kings of drying - are white. Porcini- the most desirable prey for a mushroom picker, the most honorable trophy. And it is dried white mushrooms that give the most intense and unique mushroom aroma.

Preliminary preparation of products

Before cooking the soup, you need to “soak” the drying a little. Dry mushrooms are poured with cold water and left to soak for about an hour and a half. If you don’t have time to wait, you can pour boiling water over the dryer - then the mushrooms will be ready for use in 20-30 minutes. When the drying becomes soft, the mushrooms can be cut into pieces and added to the soup. There is no need to pour out the water from under the mushrooms. It can be strained through a sieve or cheesecloth and also added to the broth. Now everything is definitely ready! Next we have prepared best recipes mushroom soup made from dried mushrooms.

This is the easiest recipe for mushroom soup made from dried mushrooms. It is prepared simply and quickly, from those products that any housewife always has on hand - practically “porridge from an axe”. Hot mushroom soup made from dry and aromatic wild mushrooms will warm your body and soul even in the most severe winter, awakening warm memories of summer.

Ingredients

dried mushrooms - 50 g;
potatoes - 4 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
wheat flour - 2 tables. spoons;
butter;
vegetable oil;
salt;
pepper (peas);
Bay leaf;
sour cream;
greenery;
water - 1.5 liters.

Cooking method

Before cooking dry mushroom soup, you must first rinse the mushrooms and pour boiling water over them for 20-30 minutes. Or soak them in cold water in advance - about an hour and a half. While our dried mushrooms are soaking, we put the water for the soup to boil and prepare the frying. For frying we use both vegetable and butter. Frying vegetables in vegetable oil is more beneficial, but creamy taste goes very well with mushrooms. Therefore, we fry them in vegetable oil, and then, at the very end, add a little butter to give the desired taste and aroma.

Finely chop the onion and grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan, pour the onion into the frying pan, fry lightly, add the carrots. When the carrots become softer, add a little flour. Flour is not a required ingredient, but while scrolling through many of the best mushroom soup recipes for dried mushrooms, we saw it quite often, it adds thickness and makes the mushroom soup more filling. Mix the vegetables together with the flour and now add just a little butter and fry everything together for just a couple more minutes. After this, remove from heat and cover with a lid.

By this time the water in the pan had already boiled, and the mushrooms had become softer. Chop the mushrooms and place them in the pan. We filter the water in which they soaked through cheesecloth or a sieve and also pour it into our future soup. Cook for about 20 minutes. While the mushrooms are cooking, peel the potatoes and cut into cubes. 20 minutes after the mushrooms have boiled, add potatoes to them. After the potatoes boil, remove the foam and turn the heat down. After 10 minutes, add the roast, salt, pepper and bay leaf. Cook our mushroom soup until the potatoes are ready.

Dried mushroom soup can be eaten immediately as soon as it is prepared, but it is no less tasty on the second day, when it has steeped a little.
Mushroom soup is served with sour cream. You can also chop the greens and sprinkle them on a plate when serving, but this will depend on the personal preference of your guests.

How to prepare soup "Mushroom Kingdom"? Now we will tell you how to cook mushroom soup from all types of mushrooms at once. If you are a real mushroom picker or just really love mushrooms - fried, dry or pickled, and can’t decide which method of preparing mushroom soup you like best - we will please you now. We found it for you perfect recipe mushroom soup. Now you won't have to choose. The Mushroom Kingdom soup includes all the mushrooms you have. It's practically a hodgepodge, only mushroom.

Ingredients

dried mushrooms - 30 g;
various mushrooms (fried, pickled, salted, frozen, boiled) - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 5 pcs.;
bay leaf - 2 pcs.;
salt;
pepper;
greenery;
sour cream;
vegetable oil;
butter;
water - 2 liters.

Cooking method:

Before making soup from dry mushrooms, first soak them in boiling water for about half an hour. Grate the carrots and finely chop the onion with a knife or a special chopper. Heat the vegetable oil in a frying pan, saute the onion until it gives it a beautiful pearlescent color, add the carrots. When the carrots become a little softer, add a little butter to the frying. Of course, frying in butter is not very healthy, but it is its creamy taste that is revealed very well in mushroom soup. When the frying is almost ready, add sour cream to it, reduce the heat and simmer under the closed lid for another five minutes.

Place a pot of water on the fire and bring the water to a boil. We check our dried mushrooms - by this time they should have softened. We cut the mushrooms and set them to cook. There is no need to pour out the water from under them - we filter it through a sieve and pour it into the same pan. Peel the potatoes, cut into pieces and add to the mushroom broth, bring to a boil and cook for 10-15 minutes. We take out our supplies of mushrooms - fried, salted, pickled. If we have boiled frozen ones, we first defrost them.

We remember that fresh mushrooms that have not undergone preliminary heat treatment cannot be added to the soup, so we use any types of mushrooms except fresh ones. We cut our mushrooms into beautiful slices and place them in a saucepan. Next, put the roast, bay leaf, salt and pepper into the pan. Bring to a boil and cook for another 3-4 minutes until the potatoes are cooked. Let it brew a little and serve with sour cream.

The only thing better than mushroom soup is mushroom soup with cream. Delicate creamy notes not only sound wonderful in an ensemble with mushrooms, they create a completely unique symphony of taste, while softening the mushroom soup and making it even richer. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms; any housewife can easily handle it. You don’t need experience at all for this; the desire to please your loved ones will be enough. You can serve the creamy mushroom soup with croutons from white bread, toast or croutons.

Ingredients

milk 2.5% - 1.5 l;
cream 10-11% - glass;
fresh mushrooms (champignons) - 300 g;
dried mushrooms (white) - 200 g;
vegetable oil;
butter - 100 g;
onions - 3 pcs.;
flour - 3 tbsp. spoons;
salt;
ground pepper;
black pepper - ½ teaspoon;
red pepper - 1 teaspoon.

Cooking method:

About an hour before cooking the soup, fill the dryer with cold water. You can also pour boiling water over the mushrooms - this will speed up the process, and after 20-30 minutes they will become soft. As soon as the mushrooms soften, cut them into small pieces.

Cut the champignons into beautiful slices. Remember that only fresh champignons can be added to the soup; under no circumstances should this be done with wild mushrooms - before being added to the soup, wild mushrooms must undergo heat treatment.

Champignons are put into soup mainly for mass - they do not have such a bright taste and aroma as wild mushrooms, so they are used in tandem with dried porcini mushrooms, which give that unique mushroom spirit. The result is a full-bodied mushroom duet, playing a wondrous melody of taste on the most delicate strings of the soul of real gourmets.

Next, finely chop the onion and sauté it in already heated vegetable oil. As soon as the onion turns golden, add chopped mushrooms to it - both fresh champignons and soaked dry white ones. Add butter, stir and fry mushrooms and onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or frying pan and then transfer it to a saucepan, but we recommend that you use the saucepan immediately and gradually add the ingredients there.

After 10-15 minutes of frying, carefully pour flour into the mushrooms, stirring, fry everything together for another 2 minutes. Pour in the water in which we soaked the dryer, then, stirring constantly, pour in the milk and cream. Make sure that no foam or lumps form. When the creamy mushroom soup boils, reduce the heat, cover with a lid, but not very tightly, leave a gap for steam to escape, otherwise the soup will “run away,” and simmer the soup over low heat for another 15-20 minutes. Serve with crackers or white bread croutons.

This is perhaps the simplest recipe for mushroom soup made from dried mushrooms. All ingredients are crushed - finely chopped or passed through a grater or blender. Then we fry everything and add it to the soup. We are already accustomed to the fact that before preparing mushroom soup from dried mushrooms, we first need to soak the dried mushrooms - but this time we will not need to do this.

Preparing this dish will take you literally a few minutes, and you will get almost restaurant dish, which will delight your family with its exquisite taste and indescribable mushroom aroma. It would be good to serve it with croutons, preferably white bread; they are served to the table so that each guest can pour them onto his plate.

Ingredients

water - 2 l;
dried mushrooms - 200 g;
onion - 1 pc.;
celery root - 1 pc.;
carrots - 2 pcs.;
vegetable oil;
Dill seeds;
greens (dill, parsley);
pepper;
boiled eggs- 3 pcs.;
lemon - 1 pc.

Cooking method

Grind the dried mushrooms using a blender or coffee grinder to a powder state. Finely chop the onion and celery root or also chop it in a blender, grate the carrots. Fry the chopped vegetables in vegetable oil - first the onion until golden brown, then add chopped celery and carrots to it. Boil water, add frying mixture to it and add chopped mushrooms. Bring to a boil again. Add spices and salt. Cook the mushroom soup for another 15 minutes.

Separately, boil the eggs and dry the crackers. Peel the hard-boiled eggs and finely chop them. Chop the greens. Cut the lemon into slices.
Pour the already prepared soup from chopped dry mushrooms into bowls, and add chopped eggs, herbs and a slice of lemon in portions. We serve the crackers to the table, you can also add them to the plate.

In many popular recipes for mushroom soup, we are recommended to add sour cream, cream or cheese to the mushrooms. Creamy notes very favorably highlight the taste of mushrooms, making it more delicate, but at the same time rich. You can add processed cheese to the mushroom soup at the very end of cooking, this will make the soup softer and also satisfying.

If you want to make mushroom soup with pasta or noodles, parboil the pasta before cooking. To do this, you will need to heat a dry frying pan and pour a thin layer of pasta or noodles onto it and, stirring, hold over low heat until golden brown. Then the pasta will retain its shape in the soup and will not boil over.

Porcini mushrooms are best suited for mushroom soup - they are the most fragrant. But other noble mushrooms are also suitable. The mushroom chosen for drying should not be very young, but not old either, then both the taste and aroma of your mushroom soup will be full-bodied and rich.

The fungal disease was inherited from me. My mother was an avid mycelium picker, I would say manic. She not only loved picking mushrooms, but also knew a lot about processing them. Each mushroom had its own purpose.

Baby porcini mushrooms and russula capsules were marinated separately for special occasions, green mushrooms were sent for pickling. And a lot of dried mushrooms were prepared - separately for mushroom caviar, separately for soups and pies. Only now I understand what hellish work it took to prepare all these delicacies.

I also like to go mushroom picking. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dried mushrooms on a frosty day.

I prepare dried mushroom soup as my mother taught me.

Nothing but potatoes, onions, carrots and cereals. Spices include black peppercorns and dill seeds. Forest mushrooms have their own unique taste and there is no need to spoil it with unnecessary seasonings and additives.
Lots of ghee. Butter not only gives the mushroom soup a soft, creamy taste, but also replenishes it with missing fats.
The cereal is cooked together with mushrooms. This way the cereal will give the broth viscosity and satiety.
I like to add wheat cereal, but children like pearl barley and rice. Any of them is suitable.

Time: 1 hour soaking, 1.5 hours cooking
Complexity: average
Ingredients: for 8 servings

Dry mushrooms – 2 handfuls (1 cup)
Potatoes – 2 medium size
Carrots – 1 medium size
Onion – 1 piece
Pearl barley (wheat, rice) cereal - 3 tbsp. spoons
Ghee or butter – 50 g
Dill seeds, black pepper, bay leaf, salt
Fresh dill

How to make dried mushroom soup

Break the dried mushrooms into small pieces into a saucepan and add 1.5 liters of cold water. Leave to soak for 1-2 hours.
If the mushrooms are purchased, drain the water from the pan and fill with clean water. If you have your own, you don’t have to change the water and cook directly in it.
Place the pan with mushrooms over high heat. After boiling, turn off the heat and cook over low heat with the lid closed for about an hour.
While the mushrooms are cooking, peel the potatoes, carrots and onions.

Cut the potatoes into cubes.
Chop the onion finely and the carrots into half rings.
Heat the butter in a frying pan and fry the onion.
Leave the fried onion in the pan.
After an hour, add potatoes to the mushroom broth and sprinkle with wheat grits.

Add dill seeds and black peppercorns.
Continue cooking over low heat, covering with a lid.
15 minutes after potatoes and cereals, add carrots to the pan.
After another 15 minutes, check the readiness of the cereals and potatoes. If they are cooked, add the fried onions and butter to the soup.

Immediately after the onion, add salt, add bay leaf and leave the mushroom soup on low heat for another 5 minutes.
After 5 minutes, the mushroom soup is ready.
Pour the mushroom soup into bowls, seasoning it with sour cream and dill.

How I prepare dried mushroom soup:

I break dry mushrooms with my hands into small pieces into a saucepan and pour 1.5 liters of cold water. I leave it to soak for 1-2 hours.
I put the pan with mushrooms on high heat. After boiling, I leave the mushrooms to simmer over low heat with the lid closed for about an hour.
While the mushrooms are cooking, I peel the potatoes, carrots and onions.
I cut the potatoes into cubes.
I chop the onion finely and the carrots into half rings.

I heat the butter in a frying pan and fry the onion. I leave the fried onions in the pan. Mushroom soup loves butter. Without oil or with vegetable oil, it will seem empty. And with butter, the soup acquires a creamy, sweetish taste.
After an hour, I add the potatoes to the mushroom broth.
and pour in wheat grits.
I add dill seeds and black peppercorns. If you don't have seeds, you can simply use fresh dill stems. Dill gives mushroom soup a mind-blowing aroma. I continue to cook over low heat, covering with a lid.

15 minutes after the potatoes and cereals, I put the carrots in the pan.
After another 15 minutes, I check the readiness of the cereals and potatoes. If they are cooked, add fried onions to the soup.
Immediately after the onion, add salt, add bay leaf and leave the mushroom soup to simmer on low heat for another 5 minutes.
After 5 minutes, the fragrant and tasty mushroom soup with a golden oily film and the smell of summer is ready.

Their dried mushroom soup - a traditional dish Russian cuisine. It is prepared from boletus, aspen, chanterelles, honey mushrooms and others. It is best to cook soup with porcini mushrooms or a mixture of different ones. It must be said that from fresh dish It turns out not so tasty - it does not have that bright aroma that dried ones give. Before we move on to the recipes for dried mushroom soups and step by step consider the process of their preparation, we will tell you more about the dish and the preparation of the ingredients.

About the soup

There are a lot of recipes for this dish. Mushrooms go well with the most different products, so the soup is cooked with potatoes, pearl barley, pasta, lentils, beans, etc. It is not recommended to overuse spices: bay leaves and black peppercorns are enough. Sour cream dressing is ideal for mushroom soup.

If you need a light broth, add more porcini mushrooms. If you want dark soup, you need to take more so-called black ones (aspen boletuses, boletus mushrooms).

How to cook dried mushroom soup will be discussed in this article. But first, a few words about the preliminary preparation of the main ingredient.

Soak

Novice cooks are probably interested in how to soak dried mushrooms for soup. As experts advise, they should not be kept in water for a long time; one to two hours is enough. In this case, you need not only to note the time, but also to periodically check the mushrooms by touch. As soon as they become a little soft and puff up a little, you can start preparing the dish.

The drying method matters. If they were dried naturally, one hour is enough. If the processing took place in an oven or stove, then the mushrooms are usually tougher and soaking may require more time - up to three hours.

The soaking time in water also depends on the type of mushroom. So, for whites even 30 minutes is enough. Morels and honey mushrooms need to be kept in water longer.

However, opinions differ regarding the soaking time: some spend less than 60 minutes on it, others – several hours, and still others leave dried mushrooms in water all night.

The liquid in which the mushrooms were located should not be poured out. It needs to be strained and used to make broth. This will make the dish more rich and flavorful.

How many dry mushrooms do you need for soup?

They are very light and require little weight - about 50 g per 3 liters of water. You can cook the soup with less quantity, because dry mushrooms give a bright aroma and rich taste. Of course, you can put more of them, it all depends on personal preference and how much other ingredients, such as cereal or potatoes, will be. You will need more dried mushrooms if you plan to cook cream soup.

Cooking time

Soaked dried mushrooms need to be cooked for half an hour. If we are talking about whites, then 20 minutes will be enough for them. Other types of mushrooms take about half an hour to cook.

Now let’s talk about how to cook dried mushroom soup. The article presents several recipes: with potatoes, vermicelli, pearl barley, cream, processed cheese.

With potato

Dried mushroom soup with potatoes is a very easy to prepare dish. It requires a minimum of ingredients and very little time.

Products:

Two or three handfuls of any dried wild mushrooms.
One onion.
Five potatoes.
Water.
Vegetable oil.
A level teaspoon of salt.
Sour cream.

Step-by-step preparation of dried mushroom soup with potatoes:

Rinse the mushrooms in cold water (never hot or soak them). If they are large, you need to break them with your hands.
Pour the mushrooms into a three-liter saucepan, pour in cold water so that it does not reach 6 cm from the edge of the container, and put on fire. Once it boils, reduce heat and simmer for 15 minutes. The mushroom broth should be viscous and light to dark brown in color, depending on the type of mushroom.
Peel the potatoes, wash and cut into cubes. Put it in the broth, turn up the heat, stir. When it boils, reduce the flame.
Pour vegetable oil into a frying pan (dry and cold) until it covers the entire bottom, place over medium heat and heat. While it is heating, cut the onion into small cubes, then add it to the frying pan, stir, reduce the flame and bring to a golden color. As soon as the vegetable is browned, remove the pan from the stove.
When the potatoes are ready (you can check this by pressing the stick against the wall of the pan with a spoon: if it mashes easily, then the vegetables are ready), add the fried onions to the soup, add salt, stir, turn the heat to medium, cover with a lid, bring to a boil and cook for two minutes.

Pour dry forest mushroom soup into bowls, add sour cream if desired.

Porcini mushrooms with pearl barley

This recipe for dried porcini mushroom soup includes barley, making the dish very filling.

Products:

50 g dried porcini mushrooms.
50 g pearl barley.
Two small carrots.
Four potatoes.
Two onions.
Two cloves of garlic.
Green onions.
Parsley.
Salt.
Sour cream.

Now let's consider detailed recipe dried white mushroom soup.

Wash the mushrooms and soak for an hour in two liters of clean cold water.
Rinse the cereal and leave in cold water overnight.
Place the mushrooms in a sieve. Prepare broth from the water in which the gifts of the forest were soaked, adding an onion cut into four parts. Cook for 40 minutes, do not add salt.
Pour boiling water over the barley.
Strain the mushroom broth, put the gifts of the forest on a plate, throw away the onion, it is no longer needed.
Rinse the pearl barley again.
Boil the strained broth, put the cereal in it and cook for half an hour.
Peel the potatoes, carrots and onions, then chop and fry in a frying pan.
Chop the mushrooms and add them to the vegetables.
Place the fried ingredients in a pan with barley, which has been boiled for 30 minutes, continue cooking for another 20 minutes, add salt.
Chop the fresh garlic and parsley, place in the pan and cook for another five minutes.

Mushroom soup made from dry mushrooms with barley should steep for 10 minutes. It can then be served with sour cream and green onions.

With vermicelli

This recipe turns out delicious lean soup from dry mushrooms. Vermicelli goes perfectly with forest products, which is why this version of the dish is very popular.

Products:

40 g of dried forest mushrooms (you can mix different types).
Three potatoes.
One carrot.
One onion.
Two cloves of garlic.
Vermicelli to taste.
Pepper.
Salt.

To prepare a tasty and satisfying first course, follow exactly the recipe for dry mushroom soup with noodles.

Pour water over the mushrooms and leave for 40 minutes.
When the gifts of the forest are soaked, transfer them to a saucepan.
Strain the water they were in, add clean water and pour it over the mushrooms.
Cook for 30 minutes, then strain the broth and cut the forest fruits into strips.
Send the chopped mushrooms into the strained broth, add the diced potatoes and cook until the latter are ready.
While the potatoes are cooking, get busy vegetable dressing. Finely chop the garlic and onion, grate the carrots and sauté in vegetable oil.
When the potatoes are cooked, add the roast to the soup and cook for another two minutes.
Then throw the vermicelli into the pan and cook until it is ready.
All that remains is to put the bay leaf, add salt, pepper and let it brew for 10-15 minutes.

Cream soup with porcini mushrooms

Products:

40 g dried white mushrooms.
Three anchovy fillets.
A teaspoon of capers.
Four spoons olive oil.
One onion.
Three stems of thyme.
Ground black pepper.
400 g champignons.
Two tablespoons of butter.
Salt.
100 ml dry white wine.
100 ml cream.
A jar of olives.
Two spoons of pine nuts.
Baguette pieces (8 pieces).

Preparing the soup:

Soak the porcini mushrooms in 300 ml of water for half an hour.
Prepare a seasoning from capers, anchovies and olives. Remove the seeds from the latter. Wash and dry the anchovies. Using a blender, turn the ingredients and a couple of tablespoons of olive oil into a paste. Add salt and pepper.
Clean and rinse the champignons. Set a few pieces aside and chop the rest fairly finely.
Wash the thyme and tear off the leaves.
Peel the onion and finely chop with a knife.
Squeeze out the porcini mushrooms, do not discard the water.
Heat a tablespoon of oil in a saucepan and fry the chopped champignons and porcini mushrooms. Add onion and half the thyme leaves, pepper and salt. Pour in wine, water in which the porcini mushrooms were soaked, and another 600 ml of clean water. Bring to a boil, cover and cook for a quarter of an hour.
Cut the mushrooms that have been set aside into thin slices.
Fry in a frying pan pine nuts until golden brown, transfer them to another bowl.
Heat two tablespoons of butter in a frying pan and fry the baguette pieces on each side until they are golden brown. Spread olive paste on bread.
Add cream to the soup and blend until pureed using an immersion blender.

Pour the puree soup into bowls, garnish with champignons, nuts, thyme leaves and serve with baguette toast and pasta.

Cheese soup

Products:

150 g processed cheese.
A clove of garlic.
150 g dried white mushrooms.
40 g butter.
200 g potatoes.
Greenery.
Four slices of white bread.
Salt.

Progress:

Wash the mushrooms and soak in cold water for one to two hours. Do not pour out the water; it will be added to the soup later.
Pour cold water into a saucepan, add the soaked porcini mushrooms and cook for twenty minutes over low heat.
While the white ones are cooking, peel the potatoes, wash them and cut them into small cubes.
Tear the bread into pieces with your hands and dry in the oven.
Remove some of the porcini mushrooms from the pan and place in a separate bowl.
Place processed cheese and prepared potatoes into the boiling water where the mushrooms are cooked. Cook for about a quarter of an hour until the potatoes begin to soften.
Grind the contents of the pan using a blender to obtain a homogeneous mass. Add the reserved porcini mushrooms, pour in the water in which they were soaked, and run the blender again, but so that there are pieces of mushrooms left in the soup and the dish does not resemble baby puree.
After this, cook the soup for another 10 minutes, then add salt and add seasonings to your taste if desired.

Cheesy mushroom soup should be served hot with toasted pieces of bread. You can decorate the dish with fresh parsley.

And now a little useful information about how to cook dried mushroom soup.

Before preparing dishes with vermicelli or noodles, it is recommended to heat the pasta in a dry frying pan without oil until light brown with constant stirring. After this treatment, they will not spread out during cooking in the broth and will have a positive effect on the taste of the soup.

The taste of mushroom soup will become more delicate if you add a little creamy processed cheese at the end of cooking. You can take a fermented milk product with mushroom flavor.

To prepare soup, it is better to take not the youngest mushrooms, but also not overgrown ones, then the aroma of the dish will be brighter and the taste will be tart.

Conclusion

Now you know how to cook dried mushroom soup. From a large number of recipes, there is always one that you like. Cook with pleasure and make your loved ones happy.

Mushroom soup is a winter-spring dish, because fresh mushrooms are not so good for broth - they do not have that piquant smell for which dried mushroom soup, especially white mushrooms, is valued. You can prepare dried mushrooms yourself or shell out money by purchasing dried ones at the market. When dried, mushrooms only lose moisture, but they acquire a unique aroma, which is revealed during heat treatment.

You should store a supply of dried mushrooms in a paper bag, in a cardboard box or glass jar under a cotton rag soaked in salted brine and dried, under an elastic band instead of a traditional rope. Mushrooms can be stored whole or ground dried into mushroom powder. Soup made from mushroom powder cooks faster, smells brighter and is more easily absorbed by the body.

Porcini mushrooms are best for mushroom soup, but other, certainly edible, dried mushrooms are also good: boletus, aspen, chanterelles and honey mushrooms. Only peppercorns and a small bay leaf are used as spices in such soups so as not to reduce the mushroom aroma. Fans add fresh and pickled canned mushrooms to dried mushroom soup. Some people prefer to add sour cream to such soups.

What products are needed for dried mushroom soup?

Naturally, you will need dried mushrooms. If they are dried whole, they need to be soaked for 25-30 minutes in hot boiling water. You can also soak it in cold water for an hour and a half. Soaked mushrooms should be removed, drained, and cut into pieces or cubes. Strain the water in which the mushrooms were soaked through a fine sieve or gauze folded in several layers, and a little later add it to the soup broth while it is boiling.

Usually the base of dried mushroom soup is: fresh potatoes, fresh carrots, onions and spices - all in accordance with the recipe ingredients of each individual dried mushroom soup recipe.

Dried mushroom soup according to the Mushroom Kingdom recipe

The soup according to this recipe is prepared from the whole “mushroom kingdom”: fresh, dried, pickled, salted and even frozen for future use, where each of them brings its own mushroom note to the overall bouquet of the aroma of mushroom soup. This soup will surprise both households and guests with its originality, delight in taste and satiety.

Ingredients:

drinking water - 2 liters;
dried porcini mushrooms - 30 grams;
mushrooms different types cooking - 300 grams;
fresh peeled potatoes - 5 potatoes;
fresh carrots - root;
fresh onion - 1 onion;
bay leaf - 2 medium leaves;
fresh sour cream - 250 milliliters;
vegetable and butter - in the preferred volume;
salt, pepper, herbs - to taste.

We prepare dried mushroom soup “Mushroom Kingdom” as follows:

Leave the dried mushrooms to soak in hot boiling water for 20 minutes. During this time, chop the peeled onion, grate peeled and washed fresh carrots and fry chopped vegetables in a frying pan in a mixture of creamy and vegetable oil until ready. After adding sour cream at the end of frying, continue simmering for no more than 2 minutes.
Place peeled, diced fresh potatoes and sliced soaked mushrooms into a saucepan of boiling water for soup. Pour in the strained water in which the dried mushrooms were soaked, and boil everything for 15 minutes from the moment of boiling.
While this is cooking, you need to cut into slices all other types of mushrooms (fresh, pickled, salted) and at the end of the specified 15 minutes, add them to the boiling dry mushroom soup. Together with them, add vegetable stew with sour cream, bay leaf, salt and pepper, add chopped herbs and simmer the soup over low heat for no more than three minutes.

Classic recipe for dried mushroom soup

If a housewife has dried mushrooms in her food supply, then there will definitely come a time when everyone wants to eat mushroom soup for a change, which is prepared quite quickly and, as a rule, turns out tasty. This soup should be served hot with sour cream or mayonnaise.

Ingredients:

dried mushrooms - 50 grams;
water for soup - 1.5 liters;
fresh peeled potatoes - 4 pieces;
fresh onion - 1 onion;
fresh peeled carrots - 1 root;
wheat flour - 2 tablespoons;
butter for frying vegetables - 50 grams;
fresh sour cream;
bay leaf - 1 piece;
salt, peppercorns and chopped herbs - to taste.

Prepare classic dried mushroom soup as follows:

Pour hot boiling water over the washed mushrooms and soak in it for 20 minutes. At this time, fry the prepared recipe vegetables: chopped onion and grated carrots.
Place chopped vegetables in boiling oil in a heated frying pan, fry them for 2 minutes, add flour and fry for another two minutes while stirring.
Remove the soaked mushrooms, drain, cut into slices and add to the boiling soup broth, adding the strained water of the mushroom infusion.
After 20 minutes, add diced potatoes to the boiling mushrooms. After 10 minutes add salt and add to soup fried vegetables and continue cooking until the potatoes are ready. Just before the end of cooking, add the bay leaf for a short while. Remove the soup with dried mushrooms from the heat and let it brew for a while. Add chopped herbs and sour cream to the bowls of soup.

This soup is made from a mixture of dried and fresh mushrooms, to which fresh ones are added natural cream. The soup according to this recipe does not require aromatic additives - only salt. Mushrooms and cream boiled in the same broth create a unique aroma. Instead of bread, croutons coated with crushed garlic are good for this soup.

Ingredients:

fresh natural milk - 1.5 liters;
fresh natural cream, fat content 10% - 1 glass;
fresh mushrooms (champignon) - 300 grams;
dried mushrooms (white) - 200 grams;
butter - 100 grams;
onions - 3 onions;
wheat flour - - 3 tablespoons;
ground black and non-burning red - 0.5 teaspoon each;
salt - to taste.

Prepare creamy dried mushroom soup as follows:

Soak dried mushrooms in 1 cup of hot boiling water, and cut fresh washed mushrooms into thin slices.
Fry chopped onions immediately in a saucepan in half the amount of butter until golden brown. Add chopped fresh and soaked mushrooms to the fried onions along with the second half of the butter. Continue frying it all for another 10-15 minutes. Then add flour, fry while stirring for 2-3 minutes.
While stirring, pour the strained mushroom infusion into the pan first, followed by the milk, avoiding lumps. Bring the soup with dried mushrooms, covered, to a boil, reduce heat to low and cook, stirring occasionally. Serve with croutons.

How to make soup with grated dried mushrooms

Dried mushroom powder is our regular dried mushrooms ground in a blender. They make soup faster, its taste is brighter, and they say it is absorbed better. There is no need to soak the mushrooms or cut them with a knife - the blender will do the work for us!

Ingredients:

drinking water - 2 liters;
dried mushrooms - 200 grams;
boiled chicken egg - 3 pieces;
fresh carrots - 2 roots;
onion - 1 onion;
fresh lemon - 1 piece;
celery root - a small root of 300 grams;
vegetable oil - 3 tablespoons;
seeds, dill and fresh parsley - to taste;
salt - to taste.

Prepare soup from grated dried mushrooms as follows:

Grind the required amount of dry mushrooms into powder in a blender.
Grate the carrots and celery root on a coarse grater, and finely chop the onion with a knife. Fry all the chopped vegetables in a frying pan in oil, then place in a pan with boiling broth.
Pour the mushroom powder into the boiling soup along with salt and spices while stirring, continue to cook over moderate heat for 15 minutes.
Pour the finished soup into portioned soup bowls, put a small slice of fresh lemon in each, half a peeled boiled egg, sprinkle fresh chopped herbs on top.

Secrets of making soups from dry mushrooms:

Gently softens the taste of dried mushroom soup by adding a crushed piece of processed cheese with a creamy or mushroom flavor at the end of cooking.

Those housewives who prefer mushroom soups with pasta should first heat them until light brown in a dry frying pan without oil while stirring, so that they do not spread in the broth and add a pleasant toasty taste to it.

When choosing fresh mushrooms for drying, you should prefer middle-aged mushrooms - not very young and not overripe. The aroma will be fuller, and the soup will receive the necessary mushroom tartness.

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