Step by step recipe delicious soup from white dried mushrooms or a mixture of different mushrooms with vermicelli (and, if desired, with homemade noodles), potatoes, carrots and onions.
I know for sure that many people love to eat mushrooms, and some people love to pick them even more. I always look forward to autumn - my favorite season. And I spend every morning in the forest looking for mushroom spots. When the harvest is harvested, preserved and frozen for the winter, I begin to dry the mushrooms. Dry porcini mushrooms are especially delicious! Then you can cook with them all winter, and not only soups, but also add them to stews, creamy pasta, for stewed or fried potatoes, in stewed cabbage, into cutlets. I’ll tell you a secret, if you have a lot of dry mushrooms, you can grind them into dry powder with a blender or coffee grinder, and then add this powder to soups and other dishes. A hundred times tastier than mushroom chemical cubes or other seasonings!
By the way, did you know that the Thais and Chinese (I think, like many Asians) also prepare a similar soup? Only from our own, local products: exotic for us, but for the Thais - ordinary dish for breakfast!
So, let's move on to preparing the soup.
To prepare a delicious mushroom soup you will need:
- 50 g dried mushrooms
- 3 medium potatoes
- 1 medium onion
- 1 carrot
- 50-100 g vermicelli or chopped spaghetti
- salt, spices
- vegetable or butter for frying
Step-by-step recipe for mushroom soup made from dried mushrooms
1. First we need to prepare all the ingredients.
— First of all, mushrooms. Wash the mushrooms and soak overnight.
If that doesn’t work, you can pour boiling water over it and let it brew for 3-4 hours. I usually soak it for 2.5-3 hours, and after an hour I drain the water and refill it with boiling water.
Then I wash it again and cut it into pieces.
— Peel the onion and finely chop it.
— Wash and peel carrots, grate them (coarse, beetroot) or cut into strips.
— Chop the potatoes into pieces.
2. Pour 3-3.5 liters of water into the pan and put pieces of mushrooms there.
3. Cook for about 40 minutes. As the mushrooms begin to sink to the bottom, you need to add chopped potatoes.
4. Fry chopped onions and carrots in a frying pan with vegetable or butter.
5. Cook the potatoes for 10 minutes and add chopped spaghetti or vermicelli.
6. Next, add the sautéed onions and carrots.
7. Add salt and spices to taste.
8. Cook until fully cooked.
9. To make the soup tasty, it should sit for 10-15 minutes.
10. Decorate the soup with herbs and serve with sour cream (some people like it with mayonnaise).
Bon appetit! Recipe from Olga Maslyanaya.
Recipe lean soup from dried honey mushrooms with vermicelli and potatoes. If you are fasting, then this soup is just for you. Thanks to dried mushrooms this soup has a sufficient amount of healthy and nutrients. 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 them 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 on olive oil finely chopped onion and rub it on coarse grater carrot. Peel the potatoes and cut into small cubes.
Place fried carrots and onions in a saucepan with soup.
Add to soup mushroom seasoning in powder or cube form, taste it for salt and add more seasoning if necessary. As soon as the soup boils again, add the potato cubes and bring to a boil.
Advice: To make the broth more tasty, you can add a quarter of a raw onion to the pan along with the mushrooms. Just remember to take it out before adding the rest of the ingredients.
Serve sprinkled with chopped parsley. You can add a tablespoon of sour cream to each serving.
Dried porcini mushroom soup with vermicelli and potatoes
If the soup prepared according to the previous recipe did not seem too thick and satisfying to you, you can include potato tubers in the list of ingredients. It’s not for nothing that they call it second bread: with it, any dish becomes more satisfying, but also has more calories.
Advice: sunflower oil In mushroom soup, you can replace it with creamy soup. This will add additional flavor and make the soup more tender.
Cooking time: 30 minutes
Number of servings: 8
Energy value
- proteins – 11.7 g;
- fats – 7.2 g;
- carbohydrates – 17.5 g;
- calorie content – 182 kcal.
Ingredients
- dried porcini mushrooms - 50 g;
- potatoes - 200 g;
- carrots - 100 g;
- onion - 100 g;
- vermicelli - 100 g;
- chicken broth - 1.5 l;
- sunflower oil - 40 ml;
- bay leaf - 1 pc.;
- ground black pepper - to taste;
- salt - to taste.
Cooking process
- Soak dried porcini mushrooms for a couple of hours in cold water. During this time, the water needs to be changed at least a couple of times. Then the mushrooms will be soft when cooked and will not taste bitter.
- After the mushrooms have been in the water for the required amount of time, strain them through a colander, let the water drain completely and cut large mushrooms into small pieces. Small ones don't need to be cut.
- Heat sunflower or butter in a frying pan. Place mushrooms in it and fry for about 10 minutes.
- Peel the onions and carrots. Cut the onion into small cubes, chop the carrots on a coarse grater. Add them to the mushrooms, mix and simmer everything together for 20 minutes under the lid.
- At this time, put a pan of chicken broth on the fire, bring it to a boil and add potatoes, cut into small cubes, into the broth. As soon as the broth begins to boil again, skim off the foam and simmer over low heat for about 15 minutes.
- Break the vermicelli into several pieces to make it easier to scoop it into a spoon along with the broth. Add it to the soup and cook for about 5 minutes. You can replace vermicelli with any other pasta. True, how long they need to be cooked will depend on this.
- Place the fried mushrooms in the soup, wait until it boils, cook for 5 minutes and remove from heat. Salt and pepper. You can immediately sprinkle with chopped herbs, or you can do this when serving. Cover with a lid and let sit for half an hour.
Important: Don’t let the pasta cook until it’s completely cooked by the time you add the frying. Be sure to try them. They should remain a little undercooked, because after the soup is removed from the stove, they will steam a little more, and if they are fully cooked, they will turn into porridge by the time of serving.
Dried mushroom soup is a very simple dish, which also opens up great opportunities for experimentation. These recipes are great for slow cookers. Change the base: vegetable broth, chicken, beef or pork, or even cook it in milk. Add tomato paste or fresh tomatoes. Top up the soup raw egg, poured directly into the broth during cooking, or boiled meat. In a word, experiment!
Bon appetit!
Details
Mushroom soup with noodles is a real peasant dish, because homemade noodles With aromatic mushrooms can easily be considered a culinary classic. In addition, the soup made from dried mushrooms contains vitamins, macro- and microelements, as well as proteins that are very similar to meat.
Dried mushroom soup with onions, butter and vermicelli
Required ingredients:
- water – 2 l.;
- dried mushrooms – 100 g;
- onions – 2 pcs.;
- vermicelli – 4 tbsp;
- carrots – 1 pc.;
- Ghee butter – 50 g.
Cooking process:
Dried mushrooms must be washed in advance, preferably in the evening, and then soaked in water. Then they are boiled until soft in the same water. If you wish, you can skip the soaking step, but in this case you will have to cook them much longer.
Strain the broth obtained in this way through a fairly fine sieve, and rinse the prepared mushrooms from it, but in running water, and then cut into small pieces.
Fry peeled carrots, grated on a coarse grater, for about 3 minutes in melted or vegetable oil along with finely chopped onion. After the specified time has passed, mushrooms are added to the fried vegetables. In this form, the mixture is stewed for about 4-5 minutes.
Mushrooms, fried with vegetables, as well as fairly coarsely chopped potatoes and spices are transferred into the still hot broth. At the moment when the potatoes reach a state of semi-preparedness, you can add vermicelli to the soup.
Cook everything together for about 5 minutes. At the end, you need to add herbs to the soup, for example, parsley, and, putting the soup away from the heat, let it brew a little (about 10 minutes).
When serving, it is advisable to add a spoonful of sour cream.
Dried mushroom noodle soup
Required ingredients:
- dried mushrooms – 100 g;
- onion – 1 pc.;
- water – 1.5 l.;
- pasta or noodles – 1 handful;
- carrots – 1 pc.;
- vegetable oil – 2 tbsp;
- bay leaf – 3 pcs.;
- parsley – 1 bunch;
- salt.
Cooking process:
Rinse the mushrooms thoroughly in water, then drain it and soak the mushrooms for 20-30 minutes. Peel the onion and then finely chop. Also wash the peeled carrots and grate them.
Place vegetables in heated oil in a frying pan. They will be fried with continuous stirring over medium heat until they become soft enough.
Strain the prepared mushrooms from the water, without pouring it out, and cut into small strips. Then put them in a saucepan and fill them again with the water in which they were previously soaked. Place the pan on low heat for 10-15 minutes.
If desired, any pasta will do instead of noodles.
At the end, sautéed vegetables are added to the soup and it is salted. Cook for another 5 minutes and remove from heat. To complete the cooking process, all that remains is to add pre-chopped herbs and bay leaves to the soup. After 10 minutes, remove the last one.
The dish is served to the table in clay bowls or plates.
Mushroom soup with chicken broth and noodles
Required ingredients:
- ham or chicken – 500 g;
- dried mushrooms – 70 g;
- pearl barley – 4 tbsp;
- onions – 1 pc.;
- carrots – 1 pc.;
- wheat flour – 1 tbsp;
- potatoes – 2 pcs.;
- tomato paste – 1 tsp;
- salt and black pepper.
Cooking process:
In the evening, mushrooms and cereals are soaked in a separate bowl. The cooking process begins with preparing the broth: the chicken is boiled until cooked, after which it is separated from the bones. The finished meat is cut into pieces.
Mushrooms and pearl barley cut into strips are placed in the broth. After 20 minutes, pour the water in which the mushrooms were soaked into the soup, and lay out the potato slices.
Onions and carrots are sautéed in a frying pan with oil. Flour is also added to them and tomato paste. The finished dressing, as well as chicken meat, are sent to the soup, after which it should be cooked for about 10 minutes. At the end, all that remains is to add salt to the soup, remove it from the heat and set aside for 15 minutes.
Bon appetit!
