Soup of their dried mushrooms is a traditional dish of Russian cuisine. It is prepared from boletus, boletus, chanterelles, honey mushrooms and others. It is best to cook soup with porcini mushrooms or from a mixture of different ones. I must say that from a fresh dish it turns out not so tasty - it does not have that bright aroma that the dried ones give. Before proceeding to the recipes of soups from dried mushrooms and step by step to consider the process of their preparation, we will tell you more about the dish and the preparation of the ingredients.
About the soup
There are a lot of recipes for this dish. Mushrooms are combined with a wide variety of products, so the soup is boiled with potatoes, pearl barley, pasta, lentils, beans, etc. It is not recommended to abuse spices: enough bay leaves and black pepper peas. Sour cream dressing is ideal for mushroom soup.
If you need light broth, put more porcini mushrooms. If you want a dark soup, you need to take more of the so-called black (boletus, boletus).
How to cook soup from dried mushrooms will be discussed in this article. But first, a few words about the preliminary preparation of the main ingredient.
Soak
Novice cooks are probably interested in how to soak dried mushrooms for soup. As experts advise, they should not be kept in water for a long time, just one or two hours is enough. At the same time, you need not only to time, but also periodically check the mushrooms by touch. Once they become a little soft and a little swollen, you can start cooking.
The drying method matters. If they were dried naturally, one hour is enough. If the processing took place in the oven or oven, then the mushrooms are usually more rigid and it may take more time for soaking - up to three hours.
The holding time in water also depends on the type of mushroom. So, even 30 minutes is enough for White. Morels and honey mushrooms need to be kept in water longer.
However, opinions regarding the soaking time differ: some spend less than 60 minutes on it, others spend several hours, and others leave dried mushrooms in water for the whole night.
The liquid in which the mushrooms were located should not be poured. It must be filtered and used to prepare the broth. So the dish will turn out more rich and aromatic.
How many dry mushrooms do you need for soup?
They are very light, and they need a little weight - about 50 g per 3 liters of water. You can cook soup with less, because dry mushrooms give a bright aroma and rich taste. Of course, they can be put and more, it all depends on personal preference and on how many other ingredients, such as cereals or potatoes. Dry mushrooms will need more if you plan to cook cream soup.
Cooking time
Soaked dried mushrooms should be boiled for half an hour. If we are talking about whites, then 20 minutes will be enough for them. Other types of mushrooms are cooked for about half an hour.
Now let's talk about how to cook soup from dried mushrooms. The article presents several recipes: with potatoes, vermicelli, barley, cream, cream cheese.
With potato
Dried mushroom soup with potatoes is a very simple dish to prepare. It will require a minimum of ingredients and very little time.
Products:
- Two to three handfuls of any dried forest mushrooms.
- One onion.
- Five pieces of potatoes.
- Water.
- Vegetable oil.
- A teaspoon of salt without a slide.
- Sour cream.
Step-by-step cooking of dried mushroom soup with potatoes:
- Rinse the mushrooms in cold water (in no case in hot and not soak). If they are large, they need to be broken by hands.
- Pour mushrooms into a three-liter pan, pour in cold water so that it does not reach the edge of the container by 6 cm, and put on fire. After boiling, reduce the heat and cook for 15 minutes. Mushroom broth should have a ductility and color from light to dark brown, depending on the type of mushroom.
- Peel, wash and cut the potatoes into small cubes. Put it in the broth, add heat, mix. When it boils, reduce the flame.
- Pour vegetable oil into the pan (dry and cold) so that it covers the entire bottom, put on medium heat and heat. While it is warming, cut the onion into small cubes, then send it to the pan, mix, reduce the flame and bring to a golden color. As soon as the vegetable is browned, remove the pan from the stove.
- When the potatoes are ready (this can be checked by pressing a spoonful of whetstones against the wall of the pan: if it is easy to hesitate, then the vegetables are ready), put onion frying in the soup, add salt, stir, make medium heat, cover, bring to a boil and cook for two minutes.
Pour soup from dry forest mushrooms into plates, add sour cream if desired.
From porcini mushrooms with pearl barley
This recipe for dried porcini mushroom soup includes barley, so the dish turns out to be very satisfying.
Products:
- 50 g of dried porcini mushrooms.
- 50 g of pearl barley.
- Two small carrots.
- Four pieces of potatoes.
- Two onions.
- Two cloves of garlic.
- Chives.
- Parsley.
- Salt.
- Sour cream.
Now consider a detailed recipe for dried porcini mushroom soup.
- Wash the mushrooms and soak for an hour in two liters of clean cold water.
- Rinse the cereals and leave in cold water overnight.
- Throw the mushrooms on a sieve. Prepare the broth from the water in which the gifts of the forest were soaked, adding the onion, cut into four parts. Cook for 40 minutes, do not salt.
- Pour barley with boiling water.
- Strain the mushroom broth, put the gifts of the forest on a plate, the onion can be thrown away, it is no longer needed.
- Rinse the barley again.
- Boil the filtered broth, put the groats in it and cook for half an hour.
- Peel potatoes, carrots and onions, then chop and fry in a pan.
- Cut mushrooms and send to vegetables.
- In a pan with pearl barley, which was cooked for 30 minutes, put the fried ingredients, continue cooking for another 20 minutes, add salt.
- Cut fresh garlic and parsley, put in a pan and cook for another five minutes.
Dry mushroom soup with pearl barley should be infused for 10 minutes. Then it can be served with sour cream and green onions.
With vermicelli
This recipe yields a delicious lean mushroom soup. Vermicelli blends perfectly with the gifts of the forest, so this option is very popular.
Products:
- 40 g of dried forest mushrooms (you can mix different types).
- Three pieces of potatoes.
- One carrot.
- One onion.
- Two cloves of garlic.
- Vermicelli to taste.
- Pepper.
- Salt.
To prepare a tasty and satisfying first course, follow exactly the recipe for dried mushroom soup with vermicelli.
- Pour mushrooms with water and leave for 40 minutes.
- When the woods have gotten wet, put them in the pot.
- Strain the water in which they were located, add clean and pour mushrooms on it.
- Cook for 30 minutes, then strain the broth, and cut the woods into strips.
- Shredded mushrooms are sent to strained broth, add diced potatoes and cook until the latter is ready.
- While potatoes are boiling, do vegetable dressing. Finely chop the garlic and onions, grate the carrots and sauté in vegetable oil.
- When the potatoes are cooked, put the frying in the soup and cook for another two minutes.
- Then toss the vermicelli into the pan and cook until it is ready.
- It remains to put a bay leaf, add salt, pepper and let it brew for 10-15 minutes.
Cream of soup with porcini mushrooms
Products:
- 40 g dried porcini mushrooms.
- Three anchovy fillets.
- A teaspoon of capers.
- Four tablespoons of olive oil.
- One onion.
- Three stems of thyme.
- Ground black pepper.
- 400 g of champignons.
- Two tablespoons of butter.
- Salt.
- 100 ml of dry white wine.
- 100 ml cream.
- Bank of olives.
- Two spoons of pine nuts.
- Pieces of baguette (8 pieces).
Cooking Soup:
- Soak porcini mushrooms in 300 ml of water for half an hour.
- Cook seasoning with capers, anchovies and olives. From the last remove the seeds. Wash and dry the anchovies. Using a blender, turn the ingredients and a couple of tablespoons of olive oil into a paste. Add salt and pepper.
- Peel and rinse the mushrooms. Set aside a few pieces, cut the rest quite finely.
- Wash thyme and tear leaves.
- Peel the onion and chop finely with a knife.
- Porcini mushrooms squeeze, do not pour water.
- In a saucepan, heat a tablespoon of oil and fry chopped champignons and porcini mushrooms. Put onion and half thyme leaves, pepper, salt. Pour in wine, water in which ceps were soaked, and another 600 ml of pure. Bring to a boil, cover, cook for a quarter of an hour.
- Cut the mushrooms that have been set aside into thin slices.
- Fry pine nuts in a pan until golden brown, transfer them to another dish.
- In a pan, heat two tablespoons of butter and fry in it pieces of baguette on each side so that they are covered with a golden brown. Spread olive paste on bread.
- Add cream to the soup and whip it until puree using a hand blender.
Pour the soup into plates, garnish with mushrooms, nuts, thyme leaves and serve with toast from baguette with pasta.
Cheese soup
Products:
- 150 g of cream cheese.
- A clove of garlic.
- 150 g dried porcini mushrooms.
- 40 g butter.
- 200 g of potatoes.
- Greens.
- Four slices of white bread.
- Salt.
Working process:
- Rinse the mushrooms and soak in cold water for one to two hours. Do not pour water, it will be added to the soup in the future.
- Pour cold water into a pan, put soaked porcini mushrooms and cook for twenty minutes on low heat.
- While the white is boiling, peel the potatoes, wash it and cut into small cubes.
- Tear bread into pieces with your hands and dry in the oven.
- Remove part of the porcini mushrooms from the pan and set aside in a separate bowl.
- In boiling water, where mushrooms are boiled, put cream cheese and prepared potatoes. Cook for about a quarter of an hour until the potatoes begin to boil.
- Grind the contents of the pan with a blender to obtain a homogeneous mass. Add the suspended white mushrooms, pour in the water in which they were soaked, and again work with a blender, but so that pieces of mushrooms remain in the soup and the dish does not resemble baby puree.
- After that, boil the soup for another 10 minutes, then salt and add seasonings to your taste if desired.
Cheese mushroom soup should be served hot with toasted slices of bread. You can decorate the dish with fresh parsley.
Advice
And now some useful information on how to cook dried mushroom soup.
Before cooking dishes with noodles or noodles, it is recommended that the pasta be calcined in a dry frying pan without oil to a light brown color with constant stirring. After this treatment, they will not crawl during cooking in the broth and will positively affect the taste of the soup.
The taste of mushroom soup will become more tender if you add a little creamy cream cheese at the end of cooking. You can take a fermented milk product with the aroma of mushrooms.
To prepare the soup, it is better to take not the youngest mushrooms, but also not overgrown, then the aroma of the dish will be brighter and the taste tart.
Conclusion
Now you know how to cook dried mushroom soup. From a large number of recipes, there is always one that will appeal to you. Cook with pleasure and delight loved ones.