Mushroom soup made from dried mushrooms with vermicelli, recipe with photos. Dried mushroom soup with vermicelli Mushroom soup with dried porcini mushrooms with vermicelli

Dried mushroom soup with noodles is very rich in useful elements and will perfectly satisfy even a fasting family. In addition, there are many options for mushroom soups with meat; it will be easy to choose the recipe that suits you.

Cook's tip: place the dried mushrooms in cold water for 3-4 hours. After which you need to rinse them well and pour out the resulting first mushroom infusion. Otherwise, the mushrooms may be poorly digested, become “rubbery” or begin to taste bitter.

How to make dried mushroom soup with noodles - 15 varieties

Dried mushroom soup may seem like a complicated dish to beginners due to the large number of preparatory processes involved. Having a multicooker will make cooking as easy as possible.

• 2 medium potatoes
• 100 g dried mushrooms
• 1 onion
• carrot
• 1 tbsp. l butter
• 1.5 liters of water
• 30-50 g vermicelli
• pepper, salt, dill/parsley, bay leaf, sour cream - to taste

Preparation:

Rinse the mushrooms well under the tap, place in a cup and pour boiling water over them. Cover the cup and brew the mushrooms for at least 20 minutes. After letting the liquid drain, chop the mushrooms. This will need to be done before each preparation of dried mushroom soup.

Cook's tip: mushroom chitin is not the most easily digestible substance, so it is always recommended to cook any mushrooms first and discard the water. Already boiled mushrooms can be cooked further.

We prepare the vegetables; they should be washed and peeled. Cut the potatoes into cubes or 1-2 cm slices. Chop the onion, grate the carrots on a coarse grater (or cut into small cubes).

Sauté onions and carrots in butter: set the multicooker to “frying” mode, put the butter in a bowl, then add the vegetable mixture. Fry for 1 minute, add mushrooms. Cook everything together until the end of the mode, stirring and without lowering the lid.

Add potato cubes to the mushrooms and vegetables, add hot water and cook in “soup” mode. Don't forget to add salt, pepper, bay leaf. Cook until the end of the mode (at least 40 minutes). Taste the mushroom and potato for readiness, and the broth for saltiness. Add vermicelli in 5 minutes. Turn off, season with herbs and let stand for 5 minutes.

The cheese gently accentuates the mushroom flavor, making it tender and creamy, the soup will be thicker and saltier.

Ingredients:

• 1 onion and 1 carrot
• 1 clove of garlic
• vegetable oil for frying
• processed cream cheese 70 g
• 150 g dried mushrooms
• 50 g vermicelli
• 1.5 liters of water
• pepper, salt, dill/parsley - to taste

Preparation:

Soak the mushrooms. Prepare frying: peel, chop and sauté vegetables in vegetable oil for 3-5 minutes until golden brown.

Bring the water in the pan to a boil. Chop the mushrooms finely, add them to the vegetables, and fry for another 5-8 minutes. Cover the mushrooms with a lid and reduce heat to low.

Pour the mushroom broth into a saucepan, avoiding sediment. Cut the cheese or transfer it with a spoon into boiling water. Bring to a boil and add the mushrooms, cook for 20-30 minutes over low heat. Add salt according to the cheese.

Fry the vermicelli in a frying pan with the remaining vegetable oil for 5 minutes and add it to the soup, cook for another 2 minutes. Add chopped garlic and herbs to the soup.

Transcarpathia is a Ukrainian southwestern region, comfortably nestled in the picturesque warm foothills and very rich in noble species of mushrooms. Yushka is the local name for the broth.

Cook's tip: dried mushroom concentrate can be conveniently stored in glass jars in powder form. For example, you can grind them in a coffee grinder. With this addition, the aroma of the soup will become simply magical, and the soup will be very rich.

Ingredients:

• 1 onion
• 100 g dried white mushrooms
• 250g flour
• 1 carrot
• 1.5 liters of vegetable or meat broth
• 50g vermicelli
• 1 egg (optional)
• vegetable oil for frying
• pepper, salt, parsley/green onions - to taste

Preparation:

Pour boiling water over the prepared mushrooms, let it brew for 20 minutes. Finely chop the onion, grate the carrots on a coarse grater. Fry the vegetables in vegetable oil for about 10 minutes. Cut the mushrooms into pieces of about 1.5 cm and place in a saucepan. Add onions and carrots, pour in broth and aromatic mushroom broth. Add salt, put on fire and cook for about an hour

We prepare vermicelli ourselves: add salt and 0.5 cups of water to the sifted flour (you can add 1 egg). Knead the dough, roll it into a ball and let it rest for 20 minutes, covering it with a clean cotton towel. Roll out the dough thinly, dusting the surface and rolling pin with flour. Allow the flatbread to dry slightly for easy slicing. Carefully but tightly roll the flatbread into a roll and cut it into 5-7mm puff circles. Toss the noodles with your fingers, separating them, and cook in salted water until they boil again, then drain the water.

Add greens to the soup, check the saltiness, turn off the stove and let the soup brew. Place the noodles in plates before serving and pour over the soup.

It’s not entirely clear whether this traditional dish is Korean, Thai or Chinese, but lovers of Russian mushrooms will definitely like it. “Imperial mushrooms” shiitakes have a sweetish taste and grow on the trunks of chestnut trees.

To prepare such an Asian soup, we stock up on food in chain supermarkets on the shelves where everything for sushi is sold.

Ingredients:

• carrot
• 1 package (85-100 g) dried shiitake
• 80 g noodles (glass starch, egg, rice or buckwheat)
• clove of garlic
• about 2-3 cm of fresh ginger root
• 2-3 green onions
• 1 package (225 g) firm tofu
• vegetable oil for frying (Asians love sesame oil)
• 1.5 liters of water
• pepper, salt, green onions - to taste

Preparation:

Soak dried shiitakes in cold water for at least 30 minutes. Wash and peel the vegetables. Cut off the white parts of the onion feathers and cut into rings. Grate the carrots as for Korean carrots; if you don’t have a special grater, it doesn’t matter, cut it the way you like. Chop the ginger and garlic very finely.

Pour oil into a thick-bottomed pan, heat it, and fry the vegetables. Then add water and simmer, without bringing to a boil, over medium heat for 8 minutes, add salt.

Drain the mushrooms, squeeze and finely chop. Add them to the pan and cook for 15 minutes. Add the noodles and cook the soup until half cooked, following the instructions on the package. Then add tofu cut into cubes (1 cm), garnish with green onions.

Let's move on to meat soups with mushrooms. The texture of chanterelles themselves is a little similar to chicken, so they will go perfectly with it.

Ingredients:

• 300 g chicken (1 thigh or 2 legs or breast)
• 1 medium onion
• 1 medium carrot
• 2 potatoes
• 150 g dried chanterelles
• 200g thick sour cream or country cream
• butter and vegetable oil for frying
• 50g noodles
• 1.5l water

Preparation:

Soak the chanterelles in cold water for an hour, then rinse and drain. Prepare chicken broth. Remove the meat from the bones and place in a saucepan.

Fry the onion in butter, cut the chanterelles and, adding vegetable oil to the frying pan, fry them with the onion. Add salt, cover and simmer for 10 minutes.

Wash the potatoes, peel them, cut them into cubes, grate the carrots on a coarse grater. Bring the broth to a boil, cook the potatoes and carrots until the potatoes are soft for about 20 minutes.

Combine all ingredients and cook for another 5 minutes. Before serving, add sour cream or cream.

This dish uses as many hearty ingredients as possible to make it very filling: it's a great lunch after a physically hard day at work. The cooking is multi-step, beginners should try simpler recipes.

Ingredients:

• 1.5 liters of water or meat broth
• 1kg sauerkraut
• 1 carrot
• parsley root
• 1 onion
• 1 potato
• 200 g beef
• 1 tbsp. l. flour
• 150 g dried mushrooms
• 3 cloves of garlic
• 100 g ham
• 50 g vermicelli
• oil or fat for frying
• greens, salt, pepper - to taste

Preparation:

Pour boiling water over prepared dried mushrooms, after 20 minutes, remove and squeeze the mushrooms, cut into smaller pieces. Set the broth aside.

Squeeze the cabbage, place in a thick-bottomed saucepan, pour in 1 cup of broth, add oil or fat and simmer, stirring over medium, then low heat for about an hour (it’s convenient to do this in a slow cooker on the “stew” mode).

Wash and peel the vegetables, cut the potatoes into cubes, chop the onions and carrots. Sauté onions and carrots for 2 minutes in a small frying pan, add flour and stir well, fry for another minute.

Combine the remaining broth with the mushroom broth, bring to a boil and cook the potatoes until half cooked. Add cabbage, fried vegetables and cook until the potatoes are ready, add vermicelli 5 minutes before the end of cooking.

Cut the beef into slices (approximately 1.5 x 4 cm) and fry it for 15 minutes. Chop the mushrooms and fry for 10-15 minutes.

Transfer the cabbage soup in portions into pots, distributing meat and ham, cut into strips, on top of each. Simmer in the oven at 120 degrees for 15-20 minutes until the meat is cooked. Serve with sour cream and herbs.

This delicate, aromatic soup is very easy to prepare and is suitable not only for lunch, but also for a romantic dinner, because mushrooms, especially champignons, are known aphrodisiacs.

Ingredients:

• 100g dried mushrooms (mushroom powder works great here)
• 100 g cream 10%
• 500 ml broth
• 1 small onion
• 1 tbsp. l. flour
• 2 tbsp. l. butter
• 30 g small noodles (you can use stars)
• vegetable oil for frying
• greens, salt, pepper - to taste

Preparation:

We prepare the champignons as described above. Finely chop the onion, fry for 3 minutes, add chopped mushrooms, fry for 15 minutes, then cover with a lid and leave on the stove turned off.

On another burner in a saucepan, melt the butter, add flour and stirring continuously, fry the mixture, gradually pouring in 2 tbsp. l. broth. Place the mushrooms and onions in a deep saucepan or bowl, add broth, and blend until thick and homogeneous with an immersion blender. Combine the mushroom mass with the creamy flour mixture in a saucepan and cook for 5-7 minutes. Add cream, salt and pepper, bring to a boil, add noodles and cook for another 5 minutes.

You can put a wide variety of cereals, legumes and pasta into mushroom soup: rice, pearl barley, lentils, oatmeal, pasta, noodles. The most aromatic and healthy cereal is buckwheat. By supplementing the traditional recipe for mushroom soup with buckwheat with potato dumplings, we get an incomparable texture and aroma.

Ingredients:

• 100 g dried mushrooms (champignons or others)
• buckwheat 50 g (pre-cooked)
• 2 liters of water or chicken broth (boil the chicken breast with salt, onions and carrots, then remove the vegetables, and optionally add the meat to the soup at the end)
• 1 onion or 1 leek
• 1 carrot
• 2 large potatoes
• 1 egg
• 2-4 tbsp. flour
• 30 g spider web vermicelli
• vegetable oil for frying
• greens, salt, pepper, bay leaf, sour cream - to taste

Preparation:

Pour boiling water over washed mushrooms. Boil the potatoes in their skins and cool, peel, mix with flour and egg, add salt and knead into a homogeneous dough. It is convenient and quick to form the dumplings with a teaspoon and immediately place them in boiling water. In this case, the dough should be slightly liquid.

Peel the onions and carrots, chop finely and fry for 3 minutes, add squeezed and chopped mushrooms. Reduce heat and fry mushrooms and vegetables some more

15 minutes. Add mushroom broth, frying, buckwheat, bay leaves, salt and pepper to the dumplings. Cook for 15 minutes, add the web, turn off the heat and let the soup stand on the stove for 5-10 minutes.

Barley pearls (“pearls”) are a very nutritious and healthy product. They will enrich the body with phosphorus, improve the digestibility of mushrooms, and the soup with barley will turn out to be very satisfying. An unusual combination of herbs and spices will make the taste “restaurant-like”.

Ingredients:

• 100-150 g dried mushrooms
• 2.5-3 liters of water (boil some of it immediately to add mushrooms)
• fresh herbs (celery stalks, dill, parsley)
• spices (black peppercorns, cloves, allspice)
• vegetable oil for frying
• 0.5 tbsp pearl barley
• 1 onion
• 1 carrot
• 1 white root (parsnip, celery or parsley root)
• salt, pepper to taste

Preparation:

Pour boiling water over the prepared mushrooms (washed and soaked for 2 hours in cold water, drained). After 20 minutes, pour the hot mushroom broth into a saucepan and add water.

Cook's tip: when draining the broth into a saucepan using a colander, line it with napkins or gauze folded several times to prevent grains of sand from getting into the soup.****

Place a bunch of herbs and spices in a saucepan with water (for convenience, you can tie the stems with a cotton thread and put the spices in a metal tea strainer), this will be the basis for the soup. Bring the broth to a boil, meanwhile chop the mushrooms. Add mushrooms to the broth, after boiling, cook for 40 minutes.

Rinse the pearl barley and dry it. Heat the oil in a frying pan and place the cereal there, fry over medium heat, stirring for about 5 minutes. Add the cereal to the broth.

Finely chop the onion, chop the carrots into strips, and chop the roots. Fry the vegetables until soft for about 5 minutes. Transfer them to the broth, cook everything together until the mushrooms and pearl barley are ready, and at the end add the vermicelli in 5 minutes.

A high-protein dish with a tart mushroom aroma, very easy to prepare. The main difficulty is to choose quality beef and cook a good broth.

Cook's tip: beef brisket for a tasty broth should be young and fresh, its bright red color and elasticity will tell you about this. The brisket must also contain cartilage for the broth.****

Ingredients:

• 400 g beef brisket
• 2-3 liters of water
• 300 g white or red beans
• 100 g dried boletus
• 2 small onions
• 2-3 small potatoes
• carrot
• 1 tbsp. tomato paste
• vegetable oil for frying
• 30 g vermicelli
• greens, salt, pepper - to taste

Preparation:

Rinse the beans and pre-soak them in cold water for at least an hour (or better for 4 hours or overnight, so they will cook faster).

Rinse the meat, pour cold water into a deep saucepan and set to cook (this will also take about an hour), periodically removing the foam with a slotted spoon; after boiling, you can add a whole peeled onion and salt. Pour hot water over the mushrooms (after washing and soaking for 4 hours) for 30 minutes.

Transfer the cooked meat to a bowl to cool, strain the broth and return to the pan. Drain the water from the swollen beans, pour them into the broth, add salt and pepper. Prepare vegetable frying from onions, carrots and tomato paste. Peel the potatoes and cut into cubes.

Chop the mushrooms, then mushroom broth and combine the mushrooms with the broth. Cut the cooled meat into portions (across the grain), add to the soup, and cook until the beans are fully cooked. Add the chopped potatoes and fry them, cook until the potatoes are ready, add vermicelli at the very end. Let it brew for 10 minutes.

A super-quick recipe suitable for tourists and outdoor recreationists. This warming, smoky soup tastes equally delicious on a wood chip stove, over a fire in a kettle, or over a gas burner. Of course, it is better to dry the products in the fall for future use; it is very convenient to do this in an electric dryer, or stock up on already dried ones before the event. On a hike, extra grams in your backpack (and minutes of cooking) are useless, so dried vegetables, mushrooms and meat are ideal for travelers.

Ingredients:

• 100 g dried finely chopped mushrooms
• 1.5 liters of water
• 50 g vermicelli
• 50 g of a mixture of dried vegetables (take to taste - onion, carrots, tomato, pepper, potato, garlic)
• 150 g of jerky/dried meat (consider its saltiness)
• dried herbs, salt, pepper - to taste

Preparation:

First of all, boil water on your fireplace. While it is boiling, rinse the mushrooms (just in case) and soak them in a small bowl, then discard the water. Add mushrooms to boiling water, add salt and cook for 20 minutes.

Then put the meat in the soup, after 5 minutes add the vegetables, cook everything together for another 10 minutes. At the very end, as usual, greens and vermicelli are added.

Dried assorted mushrooms, champignons, or pure white dried mushrooms would fit perfectly into the recipe for this dish. You will need fortified sweet wine, dessert wine - Marsala, Madeira, Prosecco or Sherry. You can take fresh tomatoes, but the soup will taste better with sun-dried ones. Small pasta, such as risoni or stellini, is perfect for soup; you can also replace it with noodles.

Ingredients:

• 100-150g dried mushrooms
• 2 tbsp. olive oil
• 1 large clove of garlic
• 1 leek
• 1 tbsp. tomato paste
• 300 g sun-dried tomatoes (or 600 g fresh)
• 0.3 tbsp. guilt
• bay leaf 1-2pcs
• dill seeds 0.5 tsp
• 1l vegetable broth
• 30g fine paste
• olive oil
• salt, white or pink pepper - to taste
• baguette or white bread for croutons

Preparation:

Heat oil in a thick-bottomed saucepan, fry the onion for about 5 minutes, add salt and pepper. Chop the garlic, squeeze and chop the mushrooms (not very finely), add to the vegetables, fry over medium heat for about 10 minutes. Place dill, bay leaf and tomato paste in a saucepan.

Cut the sun-dried tomatoes into 2 more parts (fresh, peel and seed, cut into 2 cm pieces), add to the mushrooms, fry for 5 minutes. After this, pour vegetable broth and mushroom broth into the pan and cover with a lid.

After the soup boils, add wine and cook over low heat for another 20 minutes. Prepare croutons or crackers: dry bread without crusts in a dry hot frying pan with a drop of butter, and serve separately.

This dietary dish will appeal even to those who are not very fond of zucchini, because thanks to the rich mushroom taste of the soup and similar texture, the vegetable is not noticeable at all.

At the stage of adding vegetables and mushrooms to the broth, you can optionally puree the soup with an immersion blender - this will not change the excellent taste, it will only become even more tender.

Ingredients:

• dried mushrooms 150 g
• zucchini (or zucchini) 200 g
• 1 medium onion
• 1 medium carrot
• hot vegetable broth 1 l
• 1 tbsp. flour
• 1 tbsp milk
• 30g vermicelli
• vegetable oil for frying
• herbs, salt, pepper, sour cream or white 1% yogurt - to taste

Preparation:

Prepare the mushrooms and leave in hot water for 20 minutes. Set the broth aside, squeeze out the mushrooms and chop the large ones. Peel and finely chop the vegetables (if you don’t use a blender further, otherwise you can cut them all equally into cubes): onion into cubes, carrots on a coarse grater, zucchini into small 3mm slices (we disguise them as mushrooms). Make a fry of onions and carrots.

Place the mushrooms in the pan, lightly fry for 3-5 minutes, then simmer, stirring, for 20 minutes. Add the zucchini and cook for another 10 minutes, stir in the flour. Add milk, salt and simmer for about 5 minutes over low heat.

Divide the soup into pots in portions, pour in vegetable broth, leaving a couple of cm to the top, and place in the oven, heated to 200 degrees for half an hour. Turn off the stove, add vermicelli to each portion, mix and keep in the oven for 5-10 minutes. Before serving, sprinkle with herbs and add yogurt or sour cream.

A detailed recipe for preparing an unusual mushroom soup from dried mushrooms with pasta from a famous chef, with many secrets and tricks, will help you surprise your dinner guests.

Ingredients:

• 100 g dried porcini mushrooms
• 50 g conchiglioni pasta (large shells)
• 100 g butter
• 2 liters of boiling water
• 3 small potatoes
• 1 carrot
• 1 leek
• 0.5 tsp. flour
• dry Sherry 1-2 tsp.
• vegetable oil for frying

Preparation:

Pour the washed mushrooms with hot water and cook over low heat for about 30 minutes. Peel the potatoes, cut them into 4 parts and cook separately until tender, add salt to the water. We also set the pasta to cook separately in salted water.

Cook's tip: potatoes and pasta will cook faster if you add a piece of butter to the water****

Peel the carrots, cut into circles or shapes (using a carving knife). Strain the mushroom broth through a mesh colander. Rinse the mushrooms with cold water and let the water drain. Take the white-green part of the stem from the leek and finely chop it. Melt a little butter in a frying pan, add vegetable oil and fry the onion for 2-3 minutes.

Finely chop the mushrooms and add to the onion, add salt, after 10 minutes add a little more butter. Add flour to the mushrooms, 1 tbsp. mushroom broth and mix well.

Carefully transfer the mushroom broth into the pan using a ladle, without stirring the sediment, and bring to a boil. At this point, the shells should be cooked, rinse them with cold water and leave to drain in a colander. The potatoes are also ready, drain the water and dry. Make mashed potatoes and butter.

Add carrots to the boiling mushroom broth, coarsely chop the green part of the leek, and add to the soup. We fill the shells with mushrooms and potatoes (3 pieces per serving). Pour some of the broth into a frying pan and place the stuffed shells there, steaming them under the lid. Add wine to the broth.

Place the shells on deep plates and fill with broth.

Lentils are another tasty and healthy alternative to cereals, or rather legumes, in soup. The longest variety to prepare, but the healthiest, is the plate variety (green).

Ingredients:

• 2 liters of water
• 0.7 tbsp lentils
• 50 g dried mushrooms
• 2 medium potatoes
• 1 carrot
• 1 onion
• 1 clove of garlic
• vegetable oil for frying
• salt, pepper, herbs - to taste

Preparation:

Cook the lentils in salted water following the directions on the package (15-20 minutes). Peel the onion, carrots and garlic, chop, fry for 5-7 minutes, add garlic, stir.

Peel the potatoes, cut into slices. Transfer the vegetables to the potatoes, and the prepared mushrooms into a frying pan with the remaining oil. After 10-15 minutes, when excess water has evaporated from the mushrooms, add them to the soup. Cook for another 10 minutes, add salt, pepper, and garnish with herbs.

Recipe for making Lenten soup from dried honey mushrooms with vermicelli and potatoes. If you are fasting, then this soup is just for you. Thanks to the dried mushrooms, this soup has a sufficient amount of useful and nutritious ingredients. Dried honey mushrooms contain a lot of vitamins (especially group B), microelements, fiber, they are endowed with antimicrobial and anticancer properties. Therefore, you should not neglect honey mushrooms, especially in early spring, during Lent.

To make the soup satisfying enough, you can add any noodles (without eggs) and potatoes. For lean soup, it is better to choose vegetable broth or add seasoning with the taste and aroma of mushrooms.

Required ingredients:

1 tbsp. spoon of powder (optional);

1 onion;

1 carrot;

2 – 3 potatoes;

1 handful of vermicelli (spider web);

2 tbsp. spoons of olive oil;

1 bouillon cube with mushroom flavor;

Salt and black pepper to taste;

1 bay leaf (optional)

How to cook:

To prepare mushroom soup, take a handful of dried honey mushrooms. Fill with a small amount of cold water and leave overnight. During this time, the mushrooms will soften well and you will spend much less time cooking.

Then, in the morning, strain the soaked mushrooms and cut into small pieces with a knife. If desired, the mushrooms can be left whole. Transfer the honey mushrooms to a saucepan, add water and cook over medium heat. After about 20 minutes from boiling, add a spoonful of dried puffballs into the pan and continue cooking for another 20 minutes.

Meanwhile, fry finely chopped onions and grated carrots in olive oil. Peel the potatoes and cut into small cubes.

Place fried carrots and onions in a saucepan with soup.

Add powdered or cubed mushroom seasoning to the soup, taste for salt and add more seasoning if necessary. As soon as the soup boils again, add the potato cubes and bring to a boil.

Calories: Not specified
Cooking time: Not indicated

The easiest way to stock up on mushrooms for the winter is to dry them. After drying, all the beneficial substances remain in the mushrooms, but the main thing is that they become very aromatic and do not lose any of their taste. If you have several strings of dried mushrooms in stock, then the problem of first courses is solved: you can prepare a variety of mushroom soups with the addition of vegetables, cereals, or cook a delicious soup with dried mushrooms and noodles. By the way, you can also stock up on noodles for future use - dry more and store them in a cardboard box, layering them with parchment or paper. See how to cook.
Before cooking, dried mushrooms need to be soaked in cold or boiling water. Keep in cold water for several hours or overnight, and pour boiling water over it for a couple of hours, during which time the mushrooms will become soaked. Mushroom infusion (water in which mushrooms have been soaked) can be used to prepare first courses, adding to broths or mixing with clean water if cooking Lenten soup.

Dried mushroom soup with homemade noodles - recipe with photo
Ingredients:

- dried mushrooms (preferably white) – 30 g;
- potatoes – 3 pcs;
- onion – 1 small onion;
- carrots – 0.5 large or 1 medium;
- chicken broth – 1.5 liters;
- mushroom infusion – 2 cups;
- vegetable oil – 1 tbsp. spoon;
- salt - to taste;
- egg yolk – 1 pc;
- water – 1 tbsp. spoon;
- flour – 50 g (about 2.5 tablespoons with a small slide);
- any greens - to taste.

Recipe with photos step by step:

Boil water, about 2.5 cups. Pour boiling water into a bowl with dried mushrooms and cover. Steam for two hours. After this, drain the water from the mushrooms through a fine sieve, rinse the soaked mushrooms under cold water.




Heat the chicken broth and mix with the mushroom infusion. Place it on the burner again and wait until it starts to boil.

While the broth is heating up, peel and cut the vegetables for the soup. Cut the potatoes into pieces of arbitrary shape, but not very large. Chop the carrots into strips or cubes, and finely chop the onion.

Add the mushrooms, cut into pieces, into the boiling broth and cook the liquid at a low boil for 25-30 minutes.

Potatoes can be added at the same time as the mushrooms or after 15-20 minutes - it depends on how boiled you like your potatoes in first courses.

The mushrooms and potatoes are boiling, we have time to prepare the dough for homemade noodles. Sift the flour, add fine salt to it.

Grind the egg yolk with a tablespoon of water, pour this mixture into a bowl with flour.

Mix, place on the table, knead with your hands until we get a fairly dense lump of dough (about the same density as dumplings or a little thicker). We cover the container with the dough with polyethylene and leave for 15 minutes so that the gluten of the flour develops.

After proofing, roll out the dough into a thin layer and be sure to dust the table with flour. Sprinkle the rolled out dough with a thin layer of flour, roll it up or fold it several times. Using a sharp knife, cut strips 2-3 mm wide. We leave it to dry on the table or dry it in the oven (you can even brown it a little - the noodles will have an unusual taste). We have already given a link to egg noodles above, but here’s how to prepare them.

For the soup, you need to sauté the vegetables and soften them. First add the onion to the heated oil and sauté until transparent. Add carrots, keep on medium heat for 4-5 minutes.

Transfer the softened vegetables to the pan with the mushrooms and potatoes. As soon as it starts to boil, add salt to taste, reduce the heat to low and cook for two to three minutes.

Add dried noodles to the soup. How much to add depends on the desired thickness of the soup; the recipe uses about half of what is cooked; the soup is not very thick. After adding the noodles, stir the soup and cook until tender. Keep in mind that when placed in a hot broth, any dough products increase in volume; if you add a lot of noodles, the soup will turn out to be very thick.




Let the finished soup with dried mushrooms and homemade noodles brew for 15-20 minutes, leaving it on a warm burner. Place on plates, add two pinches of chopped herbs and serve mushroom noodles to the table. Bon appetit!




Author Elena Litvinenko (Sangina)
Also see how to cook

After the summer-autumn season, housewives have large reserves of dried mushrooms, thanks to which they can delight their family with delicious dishes all year round. The aromatic, rich soup will be especially pleasant to eat in cold winter or chilly autumn. The main thing is to find a suitable recipe that does not require a lot of expenses.

How to select and prepare mushrooms for cooking

The most aromatic and delicious soup is made from dry whites. But it will be no less tasty if you add dried boletus, aspen and other tubular ones. If you don’t go mushroom hunting on your own, you can buy several ready-made bunches from a trusted grandmother at the nearest market. They are used very sparingly, and a small portion will last for the whole winter.

Before cooking the soup, the mushrooms must be soaked for several hours and then rinsed thoroughly. Strain the remaining water through cheesecloth. Then they need to be cut into small pieces, filled with strained water and boiled broth. The most suspicious cooks advise draining the first broth, however, if you are confident in the quality of your supplies, you can skip this step.

How to make dried mushroom soup

When preparing a delicious, rich dish according to the classic recipe, very few vegetables are required: onions, carrots, potatoes and, if desired, celery and fresh herbs. The main and main product will be mushrooms. It is not necessary to add meat, because the broth will be cooked on the mushrooms themselves. Experienced housewives know their own signature recipes, but for the first culinary experiments, classic tips are suitable.

Classic recipe with vegetables

Mushroom soup made from dried mushrooms requires a lot of time, but not effort. You will need the simplest ingredients:

• dry boletus or boletus - 2-3 handfuls;
• onions – 2 pcs.;
• carrot;
• potatoes – 3-4 pcs.;
• fresh herbs, salt.

If you want, you can add bell pepper rings, celery, fresh tomato or peas to the soup. This does not contradict the recipe, you just need to fry all the vegetables together. Prepare like this:

1. Soak the mushrooms in advance, then rinse with water. Bring the remaining strained water to a boil, skim off the foam. Add salt.
2. Cut the potatoes into cubes and place them in the boiling broth.
3. Chop the carrots, finely chop the onion and sauté. Add whatever vegetables you decide to use to the pan.
4. 15 minutes after adding the potatoes, lower the vegetables into the pan.
5. Bring to a boil again, then leave on low heat for 15-20 minutes.

How to cook with pearl barley in a slow cooker

Mushroom soup from dried mushrooms with barley can be made very aromatic and rich if you have modern kitchen appliances, for example, a Redmond, Polaris, Panasonic or Philips multicooker, which allows you to use a long-term simmering or stewing mode. You will need:

• dry mushrooms – 2-3 handfuls;
• pearl barley – 1 cup;
• bulb;
• carrot;
• potatoes – 3-4 pcs.

The cooking technology will be slightly different from the usual, since dried mushrooms for soup in a slow cooker still need to be soaked in advance, just like pearl barley. Do this:

1. Cover the mushrooms with water and leave for 3-4 hours. Then cut.
2. Pour pearl barley with water and leave for 4-5 hours. Then it will cook easily.
3. Chop onions and carrots and process in a slow cooker on frying mode.
4. Drain the water. Add chopped potatoes, mushrooms and cereal to the vegetables.
5. Fill the bowl with water, add salt and leave on simmer mode for 40-50 minutes.

How to cook soup with dried mushrooms and vermicelli

Mushroom noodles are considered a classic winter dish. It’s ideal if you made the noodles yourself, from homemade dough. However, in modern conditions, you can be content with pasta from the store. You will need:

• mushrooms – 3-4 handfuls;
• carrot;
• vermicelli - half a glass;
• potatoes (optional) – 2 pcs.;
• fresh herbs, salt.

For such a mushroom soup made from dried mushrooms, a butter dish or honey mushroom is perfect - these small, delicate mushrooms harmonize perfectly with the taste of the dough and will make the dish thicker, more viscous, and richer. You need to prepare it like this:

1. Soak boletus and honey mushrooms in advance. If you don’t have them, any forest ones will do.
2. After 3-4 hours, drain the water, rinse them, get fresh water and cook the broth.
3. Cut the potatoes into cubes and place them in boiling water. If you want to make a lighter dish, you don't need to use potatoes.
4. Chop the onions and carrots and fry. Place in pan and cover with lid for 15 minutes.
5. Bring the soup to a boil, add vermicelli and turn off after 5 minutes. It is better to serve the dish immediately, since after reheating the vermicelli may swell and soften.

Mushroom puree soup with melted cheese and cream

You can make a delicious first dish if you use a blender. For those who do not know how to cook dried mushroom soup so that it resembles cream, you can offer a basic version, which is high in calories. You will need:

• fresh champignons – 600 g;
• dried white or boletus - 2 handfuls;
• cream – 200 ml;
• potatoes – 2 pcs.;
• bulb;
• processed cheese – 2-3 tbsp. spoons;
• salt, herbs.

Without champignons (or oyster mushrooms) it will be difficult to prepare such a dish, since they are best crushed into puree. However, if you wish, you can limit yourself to dried ones. Do this:

1. Fill the boletus or white boletus with water and leave for a couple of hours. Then cook.
2. Pour the broth into a separate pan and let the mushrooms cool. Finely chop them and fry with onions. Then grind the resulting mixture with a blender.
3. Boil the potatoes and mash them into a puree. Add cream.
4. Mix the potatoes with the mushroom mixture and dilute with mushroom broth until the consistency of the dish resembles kefir.
5. Bring to a boil. Add processed cheese and spices. Serve immediately. You can use cream to create an original pattern on the surface, for example, a few droplets.

How to cook dried porcini mushroom soup with potatoes

For classic dried mushroom soup, large royal whites are ideal. Based on them, it will be possible to make a tasty, nutritious dish, which on fasting days can even replace meat or chicken, because mushrooms contain vegetable protein. You will need the following components:

• dried whites - 2-3 handfuls;
• potatoes – 3 pcs.;
• carrot;
• bulb;
• bay leaf;
• salt;
• black peppercorns.

It can be difficult to determine how long to cook dried mushrooms for soup without leaving them tough. After boiling, it is recommended to leave the broth covered for another quarter of an hour. Do this:

1. Soak white ones in advance for 4-5 hours, then wash well.
2. Place in a saucepan, add water, and bring to a boil. Cover with a lid and reduce heat.
3. Cut the potatoes into strips or cubes and place in a saucepan.
4. Chop the carrots and onions or grate them and fry them. Add to soup.
5. Boil everything together for another 15-20 minutes. Then serve with sour cream.

Video recipes: how to cook dried mushroom soup

A variety of recipes for healthy dishes gives room for imagination. The basic technology for making mushroom soup is very simple, but any housewife can come up with something original: for example, add tiny chicken meatballs, dough dumplings, or replace pearl barley with millet. The main thing is to remember that mushrooms have their own rich, rich taste, so they should be supplemented with neutral products.

Recipe from chef Ilya Lazerson

Very tasty recipe with beans

With buckwheat