Dried porcini mushrooms can be purchased all year round. Compared to fresh ones, dried ones create a much richer flavor when cooked in vegetable broth. And only such an ingredient will allow you to use “mushroom dust” - a universal component for an unforgettably tasty soup.
Let's choose good mushrooms when purchasing. Their sure signs:
- The thickness is at least 5 mm (a mushroom that is too thin crumbles when broken; it falls apart in the broth, adding an unappetizing turbidity).
- Humidity: a well-dried mushroom both breaks and bends. Maintained elasticity is the key to a pleasant feeling from the soup. If the mushroom cracks with dust, it is overdried and will taste bitter in the broth. If the mushroom stretches and cannot break, it is not fully dried. In soup, such an ingredient will be slimy and rubbery.
- Color - flesh-white or light yellow, solid, rich, without spots or stripes.
Making the perfect mushroom soup
We need simple products:
- Dried porcini mushrooms - 200 grams
- Mushroom infusion - 200 ml (obtained after soaking mushrooms)
- Water for soup - 2.5 l
- Butter - 30 grams
- Sunflower oil - 50 ml
- Onions - 1 pc. average size
- Garlic - 2-3 cloves
- Premium wheat flour - 3 tbsp. spoons
- Cream (18-20% fat) - 125 ml
- Salt – 1 teaspoon
- Ground black pepper - 2-3 pinches
- A sprig of parsley or thyme - for garnish when serving
- For the vegetable broth: 1 carrot and 1 medium-sized onion, a piece of celery root (about 100 g), thyme (2 sprigs), bay leaf (2-3 pcs.), parsley (2 sprigs), black peppercorns (3 pcs.).
What are we doing:
Secret No. 1. For a delicious rich soup, the proportion of dried porcini mushrooms and water is 1 cup of broken mushrooms per 3 liters of water. If measured in grams, then this is about 70 grams of mushrooms.
Secret No. 2. Be sure to wash the mushrooms 2-3 times in running water, placing them in a colander. Remember, according to technology, mushrooms are not washed before drying, no matter where they are dried.
Secret No. 3. Soak the mushrooms before cooking. This will return the mushrooms' elastic texture, and the water will turn into a mushroom infusion - a valuable ingredient when cooking with dried mushrooms. In addition, soaked mushroom cooks 2 times faster (!)
The soaking proportion is 1 cup of mushrooms to 2 cups of water. Water temperature: so that the hand does not feel any contrast, neither cold nor hot. Soaking time - 30 minutes. Press the mushrooms down with a plate so they don’t float.
Secret No. 4. Remove the mushrooms after soaking with a slotted spoon.
Strain the water in which the mushrooms were soaked through 2 layers of gauze (in extreme cases, a very fine sieve). Mushroom infusion is ready!
Secret No. 5.
Prepare vegetable broth - the base for mushroom soup from dried mushrooms. The main tip is to char the onions. To do this, remove only the top layer of dry husk from the onion, cut the vegetable in half and heat it, like on a grill, in a well-heated non-stick frying pan without oil. Look at the photo, we place the onion cut side down and fry for 2-3 minutes:
We should get a caramelized crispy cut (without burning!)
We clean and cut the carrots and celery as usual - into large pieces of 3-4 cm.
Heat water (2.5 l) and add root vegetables, half an onion, herbs and pepper. Cook the broth over low heat, lid closed (!) - about 30 minutes.
Secret No. 6.
Frying mushrooms with vegetables and flour before sending them to broth in a mixture of oils - butter and vegetable. Cut the onion into small cubes. Heat 2 tbsp vegetable oil and butter in a frying pan. spoons and 50 grams (cut into pieces). All the oil should dissolve.
First, fry the onion for 2-3 minutes until translucent.
The dried mushrooms have already been in the water for half an hour. We cut half of the mushrooms into small cubes (5 mm), and the other half into 2-3 cm cubes. We send the slices to a frying pan where the onions are fried.
For ease of cutting, press the garlic into small cubes and chop thoroughly with a knife. Add it to the pan at the moment when all the moisture has already evaporated.
Add flour to the roast, which will thicken our soup. Fry, stir until there are no lumps for 2 minutes and remove from heat.
We check the broth: it turned out nice and transparent. We remove the vegetables from it, but leave the pan on the fire.
Secret No. 7. First, let's mix a little broth with the roast, and add this mixture to the pan. We take 2 ladles of broth and place them in a frying pan.
Mix thoroughly and only then pour this mass into a pan with broth. Cook until boiling.
- The first time at the beginning of cooking - ½ teaspoon;
- The second time - at the very end of cooking (the second half of a teaspoon).
Secret No. 10.
The highlight of our recipe is mushroom dust. While the soup is cooking, there is just time to cook it. This seasoning is perfect for other dishes, and will make our soup amazingly tasty.
How to prepare mushroom dust
We bought the right mushrooms, not overdried, which retained their elasticity. For seasoning, dry them in the oven at 100 degrees for 7-10 minutes. Pour half a glass (30-35 grams) of broken mushrooms onto a baking sheet and place in a preheated oven. The mushrooms will become very dry and will easily crumble into dust if you rub them between your palms.
We use a blender and grind the dried mushrooms as much as possible with the addition of salt (1/2 teaspoon) and ground black pepper (1/3 teaspoon).
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 dry 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. Wild 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 the 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
- 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, place the potatoes in 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 cook 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.
Mushrooms are a unique product. They are filling, rich in protein, but do not have high energy value. They are gladly included in the diet of vegetarians, fasting Christians, people trying to lose weight, and gourmets who value rich taste and bright aroma. It is difficult to find a person who is indifferent to dishes made from forest products. Dried mushrooms retain all their properties, remaining as tasty and aromatic as fresh ones. Experts say that mushroom soup made from dried mushrooms is richer and more fragrant than regular mushrooms. Even a cook with little experience can cook it. The main thing is to know a few subtleties.
Cooking features
Making dried mushroom soup is easy. However, the technology for cooking it differs from preparing mushroom soup from fresh forest products.
- Not all mushrooms are suitable for drying and subsequent use for cooking soup. Only high category mushrooms are dried, such as boletus, boletus, aspen, and chanterelles. They cook quickly, do not have an unpleasant aftertaste, and have a pronounced mushroom aroma.
- Before preparing the soup, mushrooms should be washed and soaked in boiling or cool water to restore their shape. Usually they use cold water, leaving the mushrooms in it for several hours. Boiling water is used only when there is not enough time to prepare the ingredients. It is enough to soak the mushrooms in hot water for 30–60 minutes.
- Don't rush to throw out the water you soaked the mushrooms in: strain it to prevent debris from getting in, and use it to cook the soup for even more flavor. The infusion can also be used to prepare sauces.
- Before adding to the soup, dried mushrooms can be ground into powder rather than soaked. In this case, the dish will be even more aromatic and will be easier to digest by the body.
- Mushrooms have a pronounced aroma, so adding a large amount of spices and spices to their soup is not advisable. At most, this is a few peppercorns and a bay leaf.
- Mushroom soup doesn't have to be lean. Cow butter, processed cheese, and cream will give it a pleasant creamy taste. It will be more satisfying if you cook it with chicken or other meat.
- For satiety, you can add cereal or noodles to the mushroom soup.
- Dried mushroom soup is not recommended for baby food. It should be eaten in moderation to avoid digestive problems.
There are many recipes for mushroom soup. It can be cooked with vegetables, cereals, adding cheese, cream, egg, herbs. The cooking technology may depend on the specific recipe.
Simple dried mushroom soup
- dried mushrooms – 50 g;
- potatoes – 0.5 kg;
- carrots – 100 g;
- onions – 100 g;
- vegetable or butter - as needed;
- wheat flour – 20–30 g;
- salt, herbs, spices - to taste;
- sour cream (optional) – for serving.
Cooking method:
- Wash the mushrooms, add 1.5 liters of cool water and leave for 2 hours.
- Pour the water through a sieve into a saucepan. Bring its volume to the original volume by adding clean water.
- Cut the mushrooms into pieces.
- Peel the carrots, grate coarsely or cut into small cubes.
- Remove the skin from the onion. Chop the onion with a knife.
- Fry onions and carrots in butter or vegetable oil until soft.
- Melt the butter in a separate frying pan and fry the flour in it. If you are fasting, you can lightly brown the flour in a dry frying pan.
- Place the mushrooms in the pan.
- Peel the potatoes, cut into medium-sized cubes, and add to the mushrooms.
- Place the pan on the fire. After the water boils, add salt and spices. Cook for 10 minutes.
- Add roasted vegetables. After 5 minutes, add finely chopped herbs.
- Cook the soup for another 5 minutes, add flour.
- Continue cooking the soup for 2-3 minutes, stirring constantly.
Dried mushroom soup with cream
- dried mushrooms – 50 g;
- fresh champignons – 100 g;
- milk – 0.5 l;
- water – 0.5 l;
- cream – 100 ml;
- butter – 40 g;
- wheat flour – 20 g;
- salt, red and black ground pepper - to taste.
Cooking method:
- Pour half a liter of boiling water over dried mushrooms and soak them for half an hour.
- Drain in a colander.
- Cut the soaked dried mushrooms and champignons into small pieces.
- Melt the butter in a saucepan, add chopped champignons, fry them for 3-4 minutes, add the remaining mushrooms, continue frying for 5 minutes.
- Add flour, stir.
- While whisking the contents of the pan, pour in the water in which the mushrooms were soaked.
- Add milk in the same way.
- Cook for 5 minutes, stirring to avoid lumps.
- Add cream and spices. Cook over low heat, covered, for 20 minutes.
Mushroom soup prepared according to this recipe has a delicate creamy taste. If desired, it can be turned into cream soup by grinding it in a blender and then boiling for 1-2 minutes.
Mushroom soup made from chopped dried mushrooms with boiled eggs
- dried mushrooms – 0.2 kg;
- onions – 100 g;
- celery root – 100 g;
- carrots – 0.2 kg;
- boiled eggs – 3 pcs.;
- fresh herbs – 100 g;
- water – 2 l;
- lemon - to taste;
- vegetable oil - as much as needed;
- salt, pepper - to taste.
Cooking method:
- Using a blender or coffee grinder, turn the dried mushrooms into powder.
- Peel the carrots and cut into small cubes.
- Also chop the onion and celery root.
- Fry celery, onion and carrots in vegetable oil until half cooked.
- Fill with water and bring to a boil.
- Add chopped mushrooms, salt, pepper.
- Simmer the soup over low heat for 15 minutes.
- Cut the lemon into thin slices.
- Chop the greens with a knife.
- Boil the eggs hard, peel and cut in half.
Pour the finished soup into bowls, place a slice of lemon and half an egg in each, and sprinkle generously with chopped herbs. The soup according to this recipe is prepared very quickly.
Dried mushroom soup with chicken and buckwheat
- chicken – 0.5 kg;
- dried mushrooms – 100 g;
- buckwheat – 150 g;
- onions – 100 g;
- carrots – 100 g;
- water – 2 l;
- salt, pepper - to taste.
Cooking method:
- Soak the mushrooms, rinse, cut into small cubes.
- Sort through and rinse the buckwheat.
- Wash the chicken and place it in a saucepan.
- Peel the vegetables and add to the chicken.
- Fill with water and put on fire.
- After boiling, remove the foam, cover the pan with a lid, and reduce the intensity of the flame.
- Cook for 30-45 minutes until the chicken is cooked through.
- Remove chicken and vegetables from broth. Throw away the vegetables. Cool the chicken. Separate the meat from the bones, chop finely, return to the broth.
- Add prepared buckwheat and mushrooms to the broth.
- When the soup returns to a boil, add salt and pepper to taste.
- Boil the soup for 20 minutes, then leave covered for a quarter of an hour.
The soup according to this recipe turns out rich and aromatic. The dish is one of the traditional ones that was prepared in Rus' in the old days. Despite its simple composition, the soup according to this recipe turns out to be nourishing, tasty, and healthy.
Dried mushroom soup with noodles and cheese
- dried mushrooms – 100 g;
- water – 2 l;
- potatoes – 0.25 kg;
- vermicelli – 100 g;
- onions – 100 g;
- carrots – 100 g;
- butter – 40 g;
- processed cheese – 70 g;
- salt - to taste.
Cooking method:
- Grate the carrots.
- Finely chop the onion.
- Cover the mushrooms with water and leave for 2 hours.
- Cut the soaked mushrooms into cubes.
- Freeze the cheese a little, place it in the freezer for half an hour, and grate it.
- Peel the potatoes and cut into centimeter-sized cubes.
- Boil water, put potatoes and mushrooms in it.
- Fry the onions and carrots in butter, add to the soup 10 minutes after adding the mushrooms and potatoes.
- After 5 minutes, add vermicelli, after 2-3 minutes, add cheese. Cook until the cheese is completely dissolved.
- Add salt and spices, cook for another 2 minutes and remove from heat.
If you don’t want the vermicelli to swell too much, you can lightly fry it in a dry frying pan before adding it to the soup.
Mushroom soup made from dried mushrooms can be cooked at any time of the year. It turns out as tasty and aromatic as from fresh forest products. The presence of a large number of recipes for this first course will allow every housewife to find an option to suit her taste.
Soup from dried porcini mushrooms turns out to be nourishing, tasty and incredibly aromatic, easy to prepare at home and liked by everyone without exception: both adults and children.
To make a delicacy with your own hands, you don’t need any special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients - and in half an hour the delicious dish will be ready. To prepare, you will need the simplest ingredients: onions, carrots, noodles, potatoes; if desired, you can use melted cream cheese and chicken broth.
Calorie content of soup
Porcini mushrooms can be classified as dietary products: they calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.
Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per serving: if you use only onions, carrots, a little oil for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese - more.
However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to watch their figure.
Porcini mushroom soup with melted cheese
Ingredients (for 5 servings):
- dry porcini mushrooms –45 g;
- water –1.5 l.;
- potatoes –455 g;
- onion –125 g;
- carrots –125 g;
- processed cheese – 225 g;
- butter –25 g;
- salt –5 g;
- black pepper – ⅓ tsp, optional.
How to cook:
- Soak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.
- Peel the potatoes, cut into small pieces and add to the mushroom broth. Continue cooking for another 15 minutes.
- Cut the onions and carrots into small cubes and fry in butter until soft. Transfer to the soup pot and cook for 5-7 minutes. Do not let the vegetables get a golden brown crust, this will spoil the taste of the finished dish!
- Cut the processed cheese into arbitrary pieces, add to the soup and cook, stirring constantly, until the cheeses are completely dissolved. This will take approximately 2-3 minutes.
- Season the mushroom soup with salt, add black pepper if desired, and serve.
Video recipe
Dried porcini mushroom soup with noodles
Ingredients (for 5 servings):
- dried porcini mushrooms – 30 g;
- water – 1.5 l.;
- onion – 100 g;
- carrots – 125 g;
- noodles – 125 g;
- butter – 30 g;
- salt – 5 g;
- bay leaf – 1 pc.;
- fresh parsley - 3-4 sprigs.
Preparation:
- Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
- Add noodles and continue cooking for another 5 minutes.
- While the noodles are cooking, cut the onion into cubes and grate the carrots on a fine grater. Heat the butter in a frying pan, add the vegetables and fry for 5-7 minutes, stirring occasionally. To make a vegetarian version, you can use vegetable oil.
- Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
- Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.
Video cooking
Chicken soup with dried porcini mushrooms
Ingredients (for 8 servings):
- chicken meat: wings, legs, thighs, necks – 400 g;
- water – 2.5 l.;
- dry porcini mushrooms – 100 g;
- potatoes – 300 g;
- carrots – 2 pcs.;
- onions – 2 heads;
- butter – 45 g;
- small vermicelli – 75 g;
- salt – 10 g;
- black pepper – ½ tsp, optional.
Preparation:
- Place the chicken meat in a saucepan, add 1 onion and 1 carrot, add one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth.
- Wash the porcini mushrooms, add 1.5 liters of cold water and leave for 2-3 hours. Then strain the liquid and chop the mushrooms randomly. Combine mushrooms and mushroom water with chicken broth. Place on the fire and simmer, covered, for 20 minutes at a low simmer.
- Add chopped potatoes and continue cooking for 15 minutes.
- Cut the carrots and onions into cubes, fry in butter until soft, then add to the soup.
- Place small noodles in the broth, stir and continue cooking together for another 7 minutes, and then remove from the heat.
The aromatic chicken soup with mushrooms is ready, you can start tasting!
Video recipe
All recipes for dried porcini mushroom soup are easy to prepare. If desired, you can increase or decrease the amount of any ingredient to adapt the taste to your habits and preferences. The more mushrooms you take, the richer the finished dish will be. Do not forget to strain the water in which the mushrooms were soaked, otherwise the broth may turn out a little cloudy.
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.
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 prepare dried mushroom soup as my mother taught me.
Nothing but potatoes, onions, carrots and cereals. Spices include black peppercorns and dill seeds. Wild 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 the children like pearl barley and rice. Any of them is suitable.
In other dry mushroom dishes I use different spices and seasonings, but in dry mushroom soup I love the pure mushroom flavor.
This is how you can prepare a truly magical mushroom soup from dried mushrooms and simple ingredients, the smell of which cannot be confused with anything else.
Time: 1 hour soaking, 1.5 hours cooking
Difficulty: medium
average
- 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, place the potatoes in 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.
If I am preparing soup from dried mushrooms with pearl barley, I soak it 3-4 hours before starting to prepare the soup. I add pearl barley to the mushroom broth 30 minutes after the start of cooking; it cooks longer than other cereals.
My mushroom soup is well suited to a vegetarian diet, as the grains and generous amount of butter make it quite filling.
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 cook 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.
Bon appetit! If you have any questions, ask, I will definitely help.
