Dried mushroom soup with vermicelli: recipes

Dried mushroom soup with vermicelli - a traditional Russian dish, a frequent guest in the winter menu. Indeed, in Russia, mushrooms were always harvested and dried in the summer in order to enjoy hot aromatic dishes in the cold season. The recipe for dried mushrooms with vermicelli is quite simple, and in this article there is a description of the stages of its preparation.

About Dried Mushroom Soup

It is believed that the best option - the most fragrant and delicious - from white mushrooms. A good soup is obtained from boletus and boletus.

Dry mushrooms are soaked for several hours before use, then boiled in the same water. Next, the broth is filtered through cheesecloth, the mushrooms are washed very carefully.

Dried mushroom soup, in addition to excellent taste, has another important advantage: mushrooms are consumed very economically and last for a long time.

Classic recipe

For a soup with dried mushrooms and noodles, you will need:

• 100 grams of mushrooms;
• 2 onions;
• 2 liters of water;
• 4 tablespoons noodles;
• 50 grams of ghee;
• one carrot;
• two potato tubers;
• salt.

How to cook:

• Rinse mushrooms, soak for several hours in water.
• After the dried mushrooms are soaked, boil them until soft in the water where they were soaked. If you skip the soaking step, it will take much longer to cook the soup.
• Strain the resulting broth, rinse the mushrooms themselves with tap water and cut into small pieces.
• Grate the carrots (take a little), chop the onions finely. Fry vegetables in ghee for three minutes, then put mushrooms in them and cook together for about five minutes.
• After boiling the mushrooms, filter the broth to send the mushrooms with onions and carrots, sliced ​​potatoes and salt.
• When the potatoes are half ready, pour vermicelli into the soup.
• Cook the soup for another five minutes. Then remove from the stove, fill in chopped greens and let it brew for about ten minutes.

Pour the hot soup into plates and add a spoonful of sour cream to each.

With chicken

The recipe can be slightly varied by adding chicken to the composition. The combination of chicken, mushrooms and vermicelli is perfect, and preparing this soup is also simple. So, the ingredients:

• chicken breast with skin;
• 3.5 liters of water;
• 60 grams of forest dried mushrooms;
• one onion;
• one carrot;
• one parsley root;
• vermicelli - to taste;
• pepper;
• rast. oil;
• fresh greens;
• salt.

How to cook:

1. Pour dried forest mushrooms with warm water for half an hour.
2. Wash carrots and onions and cut into small cubes.
3. Wash the chicken breast with bone and skin, send to a saucepan, pour in water, put parsley root, ground pepper and salt, cook over low heat, not forgetting to stir and remove the foam.
4. Pour a little sunflower oil into another pan and heat. Sauté the onion in it, then put the carrots and cook them together until the carrots become lighter. Pour the chicken stock into the sauté and cook over low heat.
5. In a pan with sautéed vegetables and broth, put the mushrooms, bring to a boil, reduce the gas and continue cooking for a few more minutes.
6. Peel the chicken and put it in the soup. At the very end of cooking, throw a few small handfuls of fine thin vermicelli into it and bring to readiness.

Pour the prepared chicken soup with dried mushrooms and noodles into plates, sprinkle in each chopped fresh herbs.

Conclusion

Mushroom soup made from dried mushrooms with vermicelli can be vegetarian or meat. The best meat in this case is chicken. For such a soup you need to take a breast (not fillet) or chicken legs (thigh). It is important to cook the chicken broth correctly, it should turn out to be rich enough, so you do not need to remove the skin and bone. Small pasta and long noodles, as well as noodles - purchased or home-made, are suitable as pasta.