How to make dried mushroom soup

Mushroom soup is a frequent treat on the Russian table. Still, in the summer, every good housewife makes preparations from healthy and tasty mushrooms. Often, mushroom soup in winter is an appetizing reminder of a fragrant summer. But many housewives admit that from dried mushrooms the soup turns out to be much more rich and rich. That is why, even in summer, not fresh, but dried mushrooms are used for mushroom soup. If you cook such a soup correctly, you can literally amaze the guests with your culinary masterpiece. In addition, mushroom soup is not only an incredibly tasty dish, its preparation will not take much time and effort.

Classic Mushroom Soup Recipe

Each mistress has her own recipe for a unique mushroom soup. However, there is a traditional dish that has a classic recipe. Subsequently, it can be changed, depending on the taste and preferences.

1. From white mushrooms turns light soup. But for mushroom soup, boletus and boletus are most often taken - they give a good fat and a dark saturated color.
2. A good handful of mushrooms should be thoroughly washed and soaked in boiling water for 1.5-2 hours. This will make the mushrooms soft and supple.
3. At this time, you need to prepare vegetables. Grind onions, grate coarse carrots, finely chop half of the frozen bell pepper (you can without it). Pour the vegetable oil into the pan and fry the vegetables on it over low heat. Instead of vegetable oil, you can use butter - it will give the soup a more delicate taste and mild aroma. Fry vegetables until golden and soft.
4. Prepare potatoes in advance. 2-3 medium-sized potatoes need to be peeled and cut into 1-1.5 cm cubes.
5. Mushrooms need to be taken out of the water, cut into small pieces. Do not grind the mushroom very much - it should be felt on the teeth, and not turn into porridge.
6. It's time to put a pot of water on the fire. If you have ready meat broth - use it. The soup will turn out more rich and satisfying. If you want to cook a diet mushroom soup - just use water.
7. Some housewives add mushrooms to the pot with the water in which they insisted. In this case, the broth color will be dark. If you want to cook a light transparent soup, pour only clean water, not using the one in which the mushrooms have settled.
8. Bring the mushrooms to a boil and reduce the heat. After 30 minutes, when you feel obvious mushroom taste and aroma, add potatoes to the broth.
9. When the potatoes are cooked, add the fried vegetables to the broth and cook for about 20 minutes.
10. 5 minutes before cooking, the broth needs to be seasoned. Of the required spices - salt, peppercorns or ground. To taste, you can add basil, sage, hops-suneli. Be careful with bay leaves - its excess will kill the taste of mushrooms. In general, mushroom soup should be seasoned with caution. If the mushrooms are good, such a dish requires nothing but pepper and salt.

Serve mushroom soup with greens - dill, spring onions, parsley, cilantro. In addition, in each plate you need to put a spoonful of sour cream, kefir or yogurt. The fermented milk product gives the mushroom soup a special deep taste.

If you like thicker soups, add a handful of thin noodles or a little boiled barley separately to the broth five minutes before cooking. Add thickness to the soup with wheat flour. Add a couple of spoons to the pan with vegetables to make the soup a little muddy and creamy.

Light soup with porcini mushrooms and chicken

This is a recipe for diet mushroom soup that will be enjoyed not only by you, but also by your children. To prepare it, you will need chicken or its parts. Do not use chicken breasts - they are very lean and will not give enough broth to the broth.

Fill the chicken with water and bring to a boil. If you want to get a diet dish, drain the first water, cook the broth in the second water. Separately, boil porcini mushrooms in a small bowl until cooked. In a pan, fry finely grated carrots, chopped onions. We take out the chicken and cut it into small pieces. After that, we return the pieces back to the broth, add the chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes, so that all the ingredients are saturated with each other. Add salt and pepper to the soup. The dish turned out so light that it can be safely offered to a sick person. At the same time, the soup is quite satisfying due to the large amount of protein found in meat and mushrooms.

Mushroom hodgepodge

We will prepare a solyanka from champignons or porcini mushrooms. They need to be washed and put in a pan. Pour mushrooms with water and put them to boil. For taste, add a whole head of onion to the pan. Separately, fry the onion with tomato paste in a pan. When the mushrooms are boiled, the water is drained, the mushrooms are cut into small pieces. In a pan with pre-prepared meat broth, you need to put mushrooms, tomato onions, finely chopped pickled cucumbers without skin, small capers. Boil all the ingredients for about 30 minutes to soak them well. Do not forget to season the hodgepodge with salt, pepper and bay leaf. When serving, the soup is decorated with parsley, a slice of lemon, a couple of olives and a spoonful of sour cream are added to each bowl.

Lean Mushroom Bean Soup

This soup is good for fasting. There is a lot of protein in beans and mushrooms, so these products may well replace meat. To prepare such a dish, you need to soak the beans in advance at night, and boil it in the morning until cooked. In a pan with a thick bottom, fry finely chopped onions, grated carrots and thin slices of celery. When the vegetables are soft, add dried mushrooms to them. After 10-20 minutes, pour water into the pan and leave to boil for about an hour. Then add potatoes to the soup. When the potatoes are cooked, add the finished beans, salt and spices. Garnish the soup with finely chopped dill.

Rich mushroom soup with chanterelles

In a small cauldron or pan with a thick bottom, fry finely chopped pieces of pork (about 300 grams). You can use other meat, but then the soup is not so hearty and rich. Add chopped onion and quite a few carrots to the meat. Pour in fried meat with vegetables and let it boil. After boiling, remove the foam from the broth. Cook the broth for about two hours to make the meat very soft. Soak chanterelles in boiling water in a couple of hours in advance. Throw the mushrooms in a colander and chop them. When the meat is ready, add mushrooms to the cauldron. Cook them until cooked. Five minutes before the end of cooking, season the soup with spices, add a little cream cheese and a handful of oatmeal. The mushroom stew with meat is incredibly mouth-watering and aromatic. Oatmeal gives the soup a thick, and processed cheese a special languid aroma.

Pea soup with mushrooms

Fry pieces of meat in a pan, add chopped onions and grated carrots. For beauty, you can add grated tomato. Transfer the contents of the pan to a pot of boiling water. Add peas to the boiling broth, and when it is half ready, throw the chopped and washed dried mushrooms. 15 minutes before cooking, you can add potatoes - if desired. Season the soup with bay leaf, salt and ground black pepper. This hearty and tasty dish will be an adornment of any table.

Mushroom soup with eggs

Mushroom soups are a real storehouse of domestic cooking. Recipes can be changed by adding cereals, pasta, various vegetables and spices. One thing remains unchanged - the deep taste of saturated mushroom broth. Prepare dried mushroom soup to diversify your winter diet!

Video: how to soak dry mushrooms for mushroom soup