White dried mushroom soup

White mushrooms are able to complement and make any dish tasty. Their undoubted advantage is the ability not to change the taste characteristics and color during any processing: during drying, frying, salting and cooking.

Dried porcini mushroom soup is a very tasty, healthy and easy to prepare dish.Even an aspiring housewife can cook such a soup, it is simply impossible to spoil it. The average time to make mushroom soup is 27 minutes.

Vegetarian White Dried Mushroom Soup

Vegetarian White Dried Mushroom Soup

Composition:

  1. White dried mushrooms - 200 g
  2. Onion - 2 pcs.
  3. Potatoes - 4 pcs.
  4. Water - 1, 5 l
  5. Garlic - 1 clove
  6. Carrots - 1 pc.
  7. Lemon juice - 5 drops
  8. Vegetable oil, spices, salt and herbs - to taste

Cooking:

  • Fill the dried mushrooms with cold water and leave to soak for 3 hours.
  • Pour the water into the pan and put it on the stove. Wash the mushrooms. Half of them cut into large cubes, and the second - fine straw. Put them in the pan.
  • Peel and wash the onions. Then chop finely.
  • Heat vegetable oil in a pan and fry lightly onions. Add it to the pan.
  • Wash and peel the potatoes, then chop the straw. As soon as the water boils, after 40 minutes, throw the potatoes into the pan. Cook on medium heat for 25 minutes.
  • Add lemon juice and chopped garlic clove to the soup.
  • Pepper, salt and sprinkle with herbs. Serve the soup along with sour cream.

The classic recipe for soup of white dried mushrooms with chicken

The classic recipe for soup of white dried mushrooms with chicken

Composition:

  1. Chicken thighs - 2 pcs.
  2. White dried mushrooms - 150 g
  3. Carrots - 1 pc.
  4. Onions - 1 pc.
  5. Butter - 2 tbsp. l
  6. Small vermicelli - 3 tbsp. l
  7. Ground black pepper, salt - to taste

Cooking:

  • Pour boiling water over the dried mushrooms and leave to stand for 2 hours. Then drain and rinse the mushrooms under cold running water, then pour boiling water over them again and leave for 30 minutes.
  • Peel and wash the onion, cut it into 2 pieces. Finely chop one part.
  • Wash and peel the carrots, then slice them into rings.
  • Pour water into the pan, put in chicken thighs, half a whole onion and chopped carrots. Boil broth with them.
  • Remove the onion and chicken from the prepared broth. Clean the chicken from the skin and bones. Finely chop the meat and put in the broth again.
  • Cut the mushrooms into thin strips. Melt butter in a frying pan and fry chopped onion on it until golden brown.
  • Send the mushrooms and onions to the broth, then bring the water to a boil. Then put the vermicelli, pepper and salt there. Cook the soup on medium heat for 15 minutes.
  • Serve the ready soup to the table with garlic croutons from white bread.

White dried mushroom soup with barley

Mushroom soup according to this recipe is cooked for 23 minutes.

White dried mushroom soup with barley

Composition:

  1. White dried mushrooms - 50 g
  2. Carrots - 2 pcs.
  3. Onion - 2 pcs.
  4. Pearl barley - 100 g
  5. Potatoes - 4 pcs.
  6. Sour cream
  7. Greenery

Cooking:

  • Before cooking, dried white mushrooms should be very well washed under running cold water to get rid of sand and possible dirt.
  • It is best to pour 2 liters of mushrooms with cold water and leave overnight for soaking. Barley is also best to pour cold water and leave overnight.
  • If the dried mushrooms were well washed, they can be boiled in the same water in which they were soaked. This will give the soup a richer taste.
  • Place a pot of water and mushrooms on the stove.
  • Wash and clean the onions. Cut it into 2 pieces and place in a saucepan. Boil the soup for 45 minutes.
  • Strain the mushroom decoction into a clean pan. Throw away the onion and set aside the mushrooms.
  • From the barley drain the water and put it in a pan with a decoction. Then cook for half an hour.
  • Peel and wash the carrots. Shred it. Heat the oil in a pan and put the carrots and mushrooms in it, extinguish them for 5 minutes.
  • Then add potatoes, vegetables with mushrooms and salt to the pan where the barley is prepared. Leave the soup to boil for 20 minutes. Serve it, sprinkle with herbs and add a spoonful of sour cream to each plate.

White dried mushrooms soup with noodles

Dried porcini mushrooms soup is most loved by residents of large cities, who do not have the opportunity to collect them with their own hands.

White dried mushrooms soup with noodles

Composition:

  1. Potatoes - 2 pcs.
  2. Carrots - 1 pc.
  3. Dried porcini mushrooms - 50 g
  4. Onion - 1 pc.
  5. Butter
  6. Black peppercorns, bay leaf
  7. Straw vermicelli - 5 tbsp. l

Cooking:

  • White dried mushrooms must be firm, free of bugs, wormholes, mold, have a light shade and a pleasant smell. Therefore, inspect them before adding to the soup. Rinse the mushrooms well and soak for 3 hours in 1 liter of boiled and cooled water.
  • Peel and wash the onion and carrot. Chop them finely, and melt butter in a pan and put the vegetables. Soak them for 10 minutes. on low heat, interfering.
  • Remove the mushrooms from the water and squeeze. After that, they should be soft. If they are too large, cut them and add them to the vegetables in the pan. Add a small amount of water and extinguish for 10 minutes under the lid.
  • Strain the water in which the mushrooms were soaked. Pour it into the pan and put it on the stove.
  • Wash and peel the potatoes. Cut it into medium cubes. When water boils, put potatoes in water. Boil it for 15 minutes.
  • Pour vermicelli into the water. Constantly stirring, boil it for 5 minutes. Add the same mushrooms with peppers, pepper and bay leaf, salt.
  • Serve the soup with dill, spring onions, sour cream and parsley. Separately, serve small white bread croutons to the table.

Soup from white dried mushrooms will be a wonderful dish for lunch, making it nutritious, healthy and tasty.

To the smell of dried mushrooms was stronger, they can be soaked not in water, but in a small amount of milk. Also, before cooking soaked white mushrooms is better to try, otherwise the soup may turn out to be bitter. If a vermicelli is added to the soup according to the recipe, it should not be boiled soft so that the soup is not cloudy.

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