How to cook mushroom soup from dried mushrooms

Mushroom soup - a frequent treat on the Russian table. Still, in the summer each good housewife makes preparations from useful and tasty mushrooms. Often, mushroom soup in winter is a delicious reminder of the fragrant summer. But many housewives admit that from dried mushrooms soup turns out much more rich and rich. That is why, even in summer, dried mushrooms are not used for mushroom soup. If you cook this soup correctly, you can literally hit the guests with your culinary masterpiece. In addition, mushroom soup is not only insanely tasty dish, its preparation does not take much time and effort.

Classic mushroom soup recipe

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

1. White mushrooms make light soup. But for the mushroom soup, aspen and boletus are often taken - they give a good fat and a dark rich color.
2. A good handful of mushrooms should be thoroughly washed and soaked with boiling water for 1.5-2 hours. This will make the mushrooms soft and pliable.
3. At this time you need to prepare vegetables. Chop onions, grate large carrots on a grater, finely chop half of the frozen Bulgarian pepper (it is possible without it). Pour the vegetable oil into the pan and fry the vegetables on it on low heat. Instead of vegetable, you can use butter - it will give the soup a more subtle taste and soft aroma. Fry vegetables until golden brown and soft.
4. Prepare potatoes in advance. 2-3 medium sized potatoes need to be peeled and cut into cubes of 1-1.5 cm.
5. Mushrooms need to get out of the water, cut into small pieces. It is not worth much to grind the mushroom - it should be felt on the teeth, and not turn into a mess.
6. It's time to put on a pot of water.If you have meat broth in hand, use it. The soup will be more nourishing and satisfying. If you want to cook a diet mushroom soup - just use water.
7. Some housewives add mushrooms to the pan with the water in which they infused. In this case, the color of the broth will be dark. If you want to cook a light transparent soup, pour only clean water, not using the one in which the mushrooms were settled.
8. Bring the mushrooms to a boil and reduce the heat. After 30 minutes, when you feel a clear mushroom taste and aroma, add potatoes to the broth.
9. When the potatoes are cooked, add fried vegetables to the broth and cook for about 20 minutes.
10. 5 minutes before cooked broth must be seasoned. Compulsory spices - salt, pepper or ground pepper. To taste, you can add basil, sage, hops-suneli. Be careful with bay leaf - its excess will kill the taste of mushrooms. In general, mushroom soup needs to be seasoned with care. If the mushrooms are good, this dish does not require anything other than pepper and salt.

Serve mushroom soup can be with herbs - dill, green onions, parsley, cilantro. In addition, in each plate you need to put a spoonful of sour cream, kefir or yogurt. Dairy product gives the mushroom soup a special deep flavor.

If you like soups thicker, add five minutes before being cooked into the broth a handful of fine noodles or some separately cooked barley. You can add thickness to the soup with the help of wheat flour. Add a couple of spoons to the skillet with vegetables to make the soup a bit cloudy and creamy.

Light soup with porcini mushrooms and chicken

This is a recipe for a dietary mushroom soup that will appeal not only to you, but also to your children. For its preparation will need chicken or its parts. Do not use chicken breasts - they are very lean and will not give enough broth broth.

Fill the chicken with water and bring to a boil. If you want to get a dietary dish, pour out the first water, boil the broth in the second water. Separately boil the 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, return the pieces back to the broth, add chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes so that all ingredients are soaked with each other. Add salt and pepper to the soup.The dish turned out so light that you can safely offer it to a sick person. At the same time, the soup is quite nourishing because of the large amount of protein found in meat and mushrooms.

Mushroom hodgepodge

Solyanka will be cooked from mushrooms or porcini mushrooms. They need to be washed and put in a saucepan. Fill the mushrooms with water and boil them. For flavor, add a whole onion to the pot. Separately, in a pan you need to fry the onions with tomato paste. When the mushrooms are cooked, the water is drained, the mushrooms are cut into small pieces. Mushrooms, tomato onions, finely chopped pickled cucumbers, and small capers should be put in a saucepan with pre-prepared meat broth. Boil all ingredients for about 30 minutes so that they are well soaked. Do not forget to fill the saltwort 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 soup with beans

This soup is good to use in the post. There is a lot of protein in beans and mushrooms, so these products may well replace meat.To prepare such a dish, you must soak the beans for the night, and in the morning, boil them until ready. In a saucepan with a thick bottom, fry the finely chopped onion, grated carrots and thin slices of celery. When the vegetables are soft, add the dried mushrooms. 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. Decorate the soup with finely chopped dill.

Rich mushroom soup with chanterelles

In a small cauldron or saucepan with a thick bottom fry finely chopped pieces of pork (about 300 grams). You can also use other meat, but then the soup is not so nourishing and nourishing. Add chopped onions and quite a few carrots to the meat. Fill the roasted meat with vegetables with water and let boil. After boiling, remove the foam from the broth. Boil the broth for about two hours so that the meat is very soft. Soak chanterelles in boiling water for a couple of hours beforehand. Throw the mushrooms into a colander and cut them. When the meat is ready, add mushrooms to the cauldron. Cook them until ready. Five minutes before the end of cooking, season the soup with spices, add a little melted cheese and a handful of oatmeal.Mushroom soup with meat turns out incredibly appetizing and fragrant. Oatmeal gives the soup its thickness, and melted cheese has a special languorous flavor.

Pea soup with champignons

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

Mushroom soup with eggs

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

Video: how to soak dry mushrooms for mushroom soup