How to cook dried mushroom soup: ingredients, recipes, cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The 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 the fresh dish does not turn out so tasty - it does not have that bright aroma that the dried ones give. Before moving on to the recipes for soups from dried mushrooms and consider step by step the process of their preparation, we will tell you more about the dish and the preparation of the ingredients.

About soup

There are a lot of recipes for this dish. Mushrooms are combined with a variety of products, so the soup is cooked with potatoes, pearl barley, pasta, lentils, beans, etc. It is not recommended to abuse spices: bay leaves and black peppercorns are enough. Sour cream dressing is ideal for mushroom soup.

If you need a light broth, you should put more white mushrooms. If you want dark soup, you need to take more so-called black ones (boletus, boletus).

About howcook soup from dried mushrooms, will be discussed in this article. But first, a few words about the preliminary preparation of the main ingredient.

Soaking

Beginner 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, one or two hours is enough. In this case, it is necessary not only to note the time, but also to periodically check the mushrooms by touch. As soon as they become a little soft and puffy a little, you can start cooking.

The drying method matters. If they were dried in a natural way, one hour is enough. If the processing took place in the oven or stove, then the mushrooms are usually tougher and it may take longer to soak - up to three hours.

The time spent in water also depends on the type of mushroom. So, even 30 minutes is enough for White. Morels and mushrooms need to be kept in the water longer.

However, opinions differ about the soaking time: some spend less than 60 minutes on it, others - several hours, and still others - leave dried mushrooms in water all night.

The liquid in which the mushrooms were located should not be poured out. It must be strained and used to make broth. So the dish will turn out more rich and fragrant.

How much dry mushrooms do you need for soup

They are very light, and by weight they need a little - about 50 g per 3 liters of water. You can cook the soup with a smaller amount, because dry mushrooms give a bright aroma and rich taste. Of course, they can be putmore, it all depends on personal preference and how many other ingredients, such as cereals or potatoes, will be. 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 take about half an hour to cook.

And now let's talk about how to cook dried mushroom soup. The article presents several recipes: with potatoes, vermicelli, pearl barley, cream, melted cheese.

With potatoes

Dried mushroom soup with potatoes is a very easy dish to prepare. It requires a minimum of ingredients and very little time.

Products:

• Two or three handfuls of any dried forest mushrooms.
• One bulb.
• Five potatoes.
• Water.
• Vegetable oil.
• A level teaspoon of s alt.
• Sour cream.

Step-by-step preparation of dried mushroom soup with potatoes:

1. Rinse the mushrooms in cold water (never hot or soak). If they are large, they need to be broken by hand.
2. Pour the mushrooms into a three-liter saucepan, pour in cold water so that it does not reach the edge of the container by 6 cm, and put on fire. Once it boils, reduce heat and simmer for 15 minutes. The mushroom broth should be thick and light to dark brown in color depending on the type of mushroom.
3. Peel, wash andcut into sticks. Put it in the broth, add fire, mix. When it boils, reduce the flame.
4. In a frying pan (dry and cold), pour vegetable oil so that it covers the entire bottom, put on medium heat and heat. While it is heating, cut the onion into small cubes, then add it to the pan, stir, reduce the flame and bring to a golden color. Once the vegetable is browned, remove the pan from the heat.
5. When the potatoes are ready (this can be checked by pressing a small block against the wall of the pan with a spoon: if it is easily kneaded, then the vegetables are ready), put onion frying into the soup, s alt, mix, make medium heat, cover, bring bring to a boil and cook for two minutes.

Pour wild mushroom soup into bowls, add sour cream if desired.

From white mushrooms with barley

This Dried Porcini Mushroom Soup recipe includes barley for a hearty meal.

Products:

• 50 g dry porcini mushrooms.
• 50g pearl barley.
• Two small carrots.
• Four potatoes.
• Two onions.
• Two cloves of garlic.
• Green onion.
• Parsley.
• S alt.
• Sour cream.

Now consider the detailed recipe for dried porcini mushroom soup.

1. Wash the mushrooms and soak for an hour in two liters of clean cold water.
2. Rinse the cereal and leave in cold water overnight.
3. Throw mushrooms on a sieve. Prepare the broth fromwater in which the gifts of the forest were soaked, adding an onion cut into four parts. Boil for 40 minutes, do not add s alt.
4. Pour barley with boiling water.
5. Strain the mushroom broth, put the gifts of the forest on a plate, the onion can be thrown away, it is no longer needed.
6. Rinse barley again.
7. Boil the strained broth, put the cereal in it and cook for half an hour.
8. Clean potatoes, carrots and onions, then chop and fry in a pan.
9. Cut mushrooms and send to vegetables.
10. In a pot with barley that has been boiled for 30 minutes, put the fried ingredients, continue cooking for another 20 minutes, add s alt.
11. Chop fresh garlic and parsley, put in a saucepan and cook for another five minutes.

Mushroom soup of dry mushrooms with barley should be infused for 10 minutes. Then it can be served with sour cream and green onions.

With vermicelli

This recipe makes a delicious dry mushroom soup. Vermicelli is ideally combined with the gifts of the forest, so this version of the dish is very popular.

Products:

• 40 g dried forest mushrooms (you can mix different types).
• Three potatoes.
• One carrot.
• One bulb.
• Two cloves of garlic.
• Vermicelli to taste.
• Pepper.
• S alt.

For a delicious and satisfying first course, follow the Dry Mushroom Vermicelli Soup recipe exactly.

1. Pour the mushrooms with water and leave for 40 minutes.
2. When the gifts of the forest are wet, transfer them to the pan.
3. The water in which they were, strain, add clean and pour over the mushrooms.
4. Cook for 30 minutes, then strain the broth and cut the forest gifts into strips.
5. Send the chopped mushrooms to the strained broth, add the diced potatoes and cook until the latter is ready.
6. While the potatoes are cooking, make vegetable dressing. Finely chop the garlic and onion, grate the carrots and saute in vegetable oil.
7. When the potatoes are cooked, put the fried into the soup and cook for another two minutes.
8. Then throw the vermicelli into the pot and cook until cooked.
9. It remains to put the bay leaf, add s alt, pepper and let it brew for 10-15 minutes.

Cream soup with porcini mushrooms

Products:

• 40 g dried white mushrooms.
• Three anchovy fillets.
• Teaspoon of capers.
• Four tablespoons of olive oil.
• One bulb.
• Three stalks of thyme.
• Ground black pepper.
• 400 g mushrooms.
• Two tablespoons of butter.
• S alt.
• 100 ml dry white wine.
• 100 ml cream.
• Jar of olives.
• Two spoons of pine nuts.
• Baguette pieces (8 pieces).

Cooking soup:

1. Soak porcini mushrooms in 300 ml of water for half an hour.
2. Make a seasoning of capers, anchovies and olives. From the latter, remove the bones. Wash and dry anchovies. Using a blender, turn the ingredients and a couple of tablespoons of olive oil into a paste. Add s alt and pepper.
3. Clean and wash the mushrooms. Set a few aside and chop the rest fairly finely.
4. Wash the thyme and pluck the leaves.
5. Peel the onion and chop finely with a knife.
6. Wring out the porcini mushrooms, do not pour out the water.
7. Heat a tablespoon of oil in a saucepan and fry the chopped champignons and porcini mushrooms. Put the onion and half of the thyme leaves, pepper, s alt. Pour in wine, water in which porcini mushrooms were soaked, and another 600 ml of clean water. Bring to a boil, cover, cook for a quarter of an hour.
8. Cut the champignons that have been set aside into thin slices.
9. Fry the pine nuts in a frying pan until golden, transfer them to another bowl.
10. Heat two tablespoons of butter in a frying pan and fry the baguette pieces in it on each side so that they become golden brown. Spread olive paste on bread.
11. Add cream to the soup and puree it with an immersion blender.

Pour puree soup into bowls, garnish with mushrooms, nuts, thyme leaves and serve with pasta baguette toast.

Cheese Soup

Products:

• 150g processed cheese.
• A clove of garlic.
• 150 g dried white mushrooms.
• 40g butter.
• 200 g potatoes.
• Green.
• Four slices of white bread.
• S alt.

Progress:

1. Rinse mushrooms and soak in cold waterfor one or two hours. Do not pour out the water, it will be added to the soup in the future.
2. Pour cold water into a saucepan, put the soaked porcini mushrooms and cook for twenty minutes over low heat.
3. While the whites are cooking, peel the potatoes, wash them and cut them into small cubes.
4. Tear the bread with your hands into pieces and dry in the oven.
5. Remove part of the porcini mushrooms from the pan and set aside in a separate bowl.
6. In boiling water, where mushrooms are cooked, put processed cheese and prepared potatoes. Cook for about a quarter of an hour until the potatoes begin to boil.
7. Crush the contents of the pot with a blender to get a homogeneous mass. Add the set aside porcini mushrooms, pour in the water in which they were soaked, and work again with a blender, but so that pieces of mushrooms remain in the soup and the dish does not resemble baby puree.
8. After that, cook the soup for another 10 minutes, then s alt and add seasonings to your liking if desired.

Cheese mushroom soup should be served hot with toasted slices of bread. You can decorate the dish with fresh parsley.

Tips

And now some useful information on how to cook dry mushroom soup.

Before cooking dishes with vermicelli or noodles, it is recommended to calcine pasta in a dry frying pan without oil until light brown with constant stirring. After such processing, they will not spread during cooking in the broth and will positively affect the taste of the soup.

The taste of mushroom soupwill become more tender if you add a little creamy processed cheese at the end of cooking. You can take a fermented milk product with the aroma of mushrooms.

To make soup, it is better to take not the youngest mushrooms, but not overgrown, then the aroma of the dish will be brighter, and the taste will be tart.

Conclusion

Now you know how to cook dry mushroom soup. From a large number of recipes, there is always one that will appeal to you. Cook with pleasure and delight your loved ones.