Dried mushroom soup with noodles: cooking recipes - recipes, ingredients, preparation, photos, videos

Ingredients for cooking:

2 chicken thighs;
150 g dried white mushrooms;
1 carrot;
1 medium-sized onion;
2 tbsp. butter;
3 tbsp. small vermicelli;
ground black pepper, salt to taste;
onion, dill for dressing;
2-3 pcs. potatoes (for the second version of the soup, but you can cook without potatoes, only with noodles).

How to make dried mushroom soup with noodles - 15 varieties

Dried mushroom soup with noodles in a slow cooker
Cheese and mushroom soup with noodles
Transcarpathian-style yushka made from dried mushrooms with homemade vermicelli
Asian noodle soup with dried shiitake mushrooms
Dried chanterelle soup with chicken and noodles
Boyarskie cabbage soup (Neva) with dried mushrooms and ham in a pot
Creamy mushroom soup with small noodles
Mushroom soup with potato dumplings and buckwheat
Mushroom soup with barley and vermicelli
Soup with beans, dried boletus and slices of beef brisket
Camping mushroom soup made from dried ingredients with noodles
Exquisite dried mushroom soup with sun-dried tomatoes and wine
Tender mushroom soup with zucchini in a pot
Chef's Mushroom Soup with Pasta
Dried mushroom soup with lentils and vermicelli

A little about the properties of porcini mushrooms

Dried porcini mushrooms have been used since ancient times in Rus' to prepare soups and snacks. Previously, housewives prepared dried porcini mushroom soup with the addition of potatoes or pearl barley. Today noodle soup is very popular. Modern chefs can offer a recipe for mushroom soup made from dried porcini mushrooms, prepared in a slow cooker.

However, before we start preparing the dish, let’s learn more about the main product included in the recipe for dried porcini mushroom soup. In Rus', the porcini mushroom was called the “King of Mushrooms” due to its beneficial properties and taste. The secret to the dried product was the drying process. If this was done correctly, the mushrooms did not lose their beneficial properties. And when dried mushrooms were cooked correctly, their taste remained natural and did not differ from the taste of fresh ones.

100 grams of dried white mushrooms contain 286 kcal (30.3 g protein, 14.3 g fat and 9 g carbohydrates). The product is rich in riboflavin, a substance involved in the growth of nails and hair, which is responsible for the condition of the skin and human health in general. Porcini mushroom is used as a remedy for loss of strength, metabolic disorders, tuberculosis and angina pectoris. Dried porcini mushroom is used to prevent cancer.

Now that the benefits of the product are obvious, the question arises, how to prepare this wonderful and healthy soup from dried porcini mushrooms?

Well, first of all, you need to buy mushrooms. It’s very good if there are avid mushroom pickers in the family who will be happy to bring a couple of boxes of porcini mushrooms from the forest, which you can dry yourself. But sometimes you still have to buy them. Here you need to be careful and not purchase a product from unknown people.

Secondly, you need to decide what you will cook. Often, modern housewives give their preference to dried porcini mushroom soup with vermicelli, which can be quickly and easily prepared using a simple recipe.

Dried mushroom soup with noodles in a slow cooker

Dried mushroom soup may seem like a complicated dish to beginners due to the large number of preparatory processes involved. Having a multicooker will make cooking as easy as possible.

Here and below are the ingredients for 4 servings:

2 medium potatoes
100 g dried mushrooms
1 onion
carrot
1 tbsp. l butter
1.5 liters of water
30-50 g vermicelli
pepper, salt, dill/parsley, bay leaf, sour cream - to taste

Preparation:

Rinse the mushrooms well under the tap, place in a cup and pour boiling water over them. Cover the cup and brew the mushrooms for at least 20 minutes. After letting the liquid drain, chop the mushrooms. This will need to be done before each preparation of dried mushroom soup.

Cook's tip: mushroom chitin is not the most easily digestible substance, so it is always recommended to cook any mushrooms first and discard the water. Already boiled mushrooms can be cooked further.

We prepare the vegetables; they should be washed and peeled. Cut the potatoes into cubes or 1-2 cm slices. Chop the onion, grate the carrots on a coarse grater (or cut into small cubes).

Sauté onions and carrots in butter: set the multicooker to “frying” mode, put the butter in a bowl, then add the vegetable mixture. Fry for 1 minute, add mushrooms. Cook everything together until the end of the mode, stirring and without lowering the lid.

Add potato cubes to the mushrooms and vegetables, add hot water and cook in “soup” mode. Don't forget to add salt, pepper, bay leaf. Cook until the end of the mode (at least 40 minutes). Taste the mushroom and potato for readiness, and the broth for saltiness. Add vermicelli in 5 minutes. Turn off, season with herbs and let stand for 5 minutes.

About dried mushroom soup

It is believed that the best option - the most aromatic and tasty - is made from porcini mushrooms. A good soup is made from boletus and aspen mushrooms. Before use, dry mushrooms are soaked for several hours, then boiled in the same water. Next, the broth is filtered through cheesecloth, the mushrooms are washed very thoroughly.

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

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Cheese and mushroom soup with noodles

The cheese gently accentuates the mushroom flavor, making it tender and creamy, the soup will be thicker and saltier.

Ingredients:

1 onion and 1 carrot
1 clove of garlic
vegetable oil for frying
processed cream cheese 70 g
150 g dried mushrooms
50 g vermicelli
1.5 liters of water
pepper, salt, dill/parsley - to taste

Preparation:

Soak the mushrooms. Prepare frying: peel, chop and sauté vegetables in vegetable oil for 3-5 minutes until golden brown.

Bring the water in the pan to a boil. Chop the mushrooms finely, add them to the vegetables, and fry for another 5-8 minutes. Cover the mushrooms with a lid and reduce heat to low.

Pour the mushroom broth into a saucepan, avoiding sediment. Cut the cheese or transfer it with a spoon into boiling water. Bring to a boil and add the mushrooms, cook for 20-30 minutes over low heat. Add salt according to the cheese.

Fry the vermicelli in a frying pan with the remaining vegetable oil for 5 minutes and add it to the soup, cook for another 2 minutes. Add chopped garlic and herbs to the soup.

Step-by-step recipe for porcini mushroom soup

How to cook dried porcini mushroom soup?

First, pour boiling water over the mushrooms and leave for 2 hours. Then the water is drained, the mushrooms are washed with cold running water, after which they are again filled with boiling water and infused for another half hour. Culinary experts say that mushrooms collected by yourself should not be soaked, as they will lose their flavor characteristics. However, if you purchased them from strangers, it is better not to ignore the soaking process.
We clean the onion and cut it into 2 parts, finely chop one of them.
Cut the washed and peeled carrots into rings.
Pour water into a saucepan and put chicken thighs, a whole half of onion and carrots there. Cook the broth.
Remove the chicken and onions from the prepared broth. We peel the thighs and cut the meat into small pieces, after which we put it back into the broth. If you want your dish to be less fatty, you can remove the skin from the chicken before cooking.
Fry the chopped onion in a frying pan with oil, as usual, until golden brown.
Cut the mushrooms into small strips. Place them in the broth along with the fried onions. Bring the water to a boil again and add vermicelli. Salt and pepper to taste. Cook for 15-20 minutes over medium heat. Add seasoning, which would be dill or onion.

There is another way to prepare this soup, when potatoes are added to the above ingredients. If you want to experiment with this recipe, then you need to use 200-300 ml when cooking. more water. Potatoes in the amount of 2-3 medium-sized pieces are added along with mushrooms.

Wonderful mushroom soup made from dried white mushrooms is ready! You can serve it as a first course with white bread croutons with garlic. Mayonnaise or sour cream is added to taste. Due to its high calorie content, soup can easily be served only as a main course.

The recipe for this dried porcini mushroom soup is perfect for housewives who don’t mind pleasing their household with something new and tasty. The prepared dish will not leave any member of your family indifferent.

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Transcarpathian-style yushka made from dried mushrooms with homemade vermicelli

Transcarpathia is a Ukrainian southwestern region, comfortably nestled in the picturesque warm foothills and very rich in noble species of mushrooms. Yushka is the local name for the broth.

Cook's tip: dried mushroom concentrate can be conveniently stored in glass jars in powder form. For example, you can grind them in a coffee grinder. With this addition, the aroma of the soup will become simply magical, and the soup will be very rich.

Ingredients:

1 onion
100 g dried white mushrooms
250g flour
1 carrot
1.5 liters of vegetable or meat broth
50g vermicelli
1 egg (optional)
vegetable oil for frying
pepper, salt, parsley/green onions - to taste

Preparation:

Pour boiling water over the prepared mushrooms, let it brew for 20 minutes. Finely chop the onion, grate the carrots on a coarse grater. Fry the vegetables in vegetable oil for about 10 minutes. Cut the mushrooms into pieces of approximately 1.5 cm and place in a saucepan. Add onions and carrots, pour in broth and aromatic mushroom broth. Add salt, put on fire and cook for about an hour

We prepare vermicelli ourselves: add salt and 0.5 cups of water to the sifted flour (you can add 1 egg). Knead the dough, roll it into a ball and let it rest for 20 minutes, covering it with a clean cotton towel. Roll out the dough thinly, dusting the surface and rolling pin with flour. Allow the flatbread to dry slightly for easy slicing. Carefully but tightly roll the flatbread into a roll and cut it into 5-7mm puff circles. Toss the noodles with your fingers, separating them, and cook in salted water until they boil again, then drain the water.

Add greens to the soup, check the saltiness, turn off the stove and let the soup brew. Place the noodles in plates before serving and pour over the soup.

Asian noodle soup with dried shiitake mushrooms

It’s not entirely clear whether this traditional dish is Korean, Thai or Chinese, but lovers of Russian mushrooms will definitely like it. “Imperial mushrooms” shiitakes have a sweetish taste and grow on the trunks of chestnut trees.

To prepare such an Asian soup, we stock up on food in chain supermarkets on the shelves where everything for sushi is sold.

Ingredients:

carrot
1 package (85-100 g) dried shiitake
80 g noodles (glass starch, egg, rice or buckwheat)
clove of garlic
about 2-3 cm of fresh ginger root
2-3 green onions
1 package (225 g) firm tofu
vegetable oil for frying (Asians love sesame oil)
1.5 liters of water
pepper, salt, green onions - to taste

Preparation:

Soak dried shiitakes in cold water for at least 30 minutes. Wash and peel the vegetables. Cut off the white parts of the onion feathers and cut into rings. Grate the carrots as for Korean carrots; if you don’t have a special grater, it doesn’t matter, cut it the way you like. Chop the ginger and garlic very finely.

Pour oil into a thick-bottomed pan, heat it, and fry the vegetables. Then add water and simmer, without bringing to a boil, over medium heat for 8 minutes, add salt.

Drain the mushrooms, squeeze and finely chop. Add them to the pan and cook for 15 minutes. Add the noodles and cook the soup until half cooked, following the instructions on the package. Then add tofu cut into cubes (1 cm), garnish with green onions.

Dried chanterelle soup with chicken and noodles

Let's move on to meat soups with mushrooms. The texture of chanterelles themselves is a little similar to chicken, so they will go perfectly with it.

Ingredients:

300 g chicken (1 thigh or 2 legs or breast)
1 medium onion
1 medium carrot
2 potatoes
150 g dried chanterelles
200g thick sour cream or country cream
butter and vegetable oil for frying
50g noodles
greens, salt, pepper - to taste
1.5 liters of water

Preparation:

Soak the chanterelles in cold water for an hour, then rinse and drain. Prepare chicken broth. Remove the meat from the bones and place in a saucepan.

Fry the onion in butter, cut the chanterelles and, adding vegetable oil to the frying pan, fry them with the onion. Add salt, cover and simmer for 10 minutes.

Wash the potatoes, peel them, cut them into cubes, grate the carrots on a coarse grater. Bring the broth to a boil, cook the potatoes and carrots until the potatoes are soft for about 20 minutes.

Combine all ingredients and cook for another 5 minutes. Before serving, add sour cream or cream.

How to cook mushroom soup from dried mushrooms

And it’s very simple to prepare, even easy. Even a novice cook can handle the recipe. Step-by-step photos will help you visually remember the cooking process.

Ingredients:

Potatoes – 200 gr;
Onion – 1 piece;
Carrot - 1 piece;
Dry mushrooms – 50 g;
Vegetable oil – 2 tbsp. lodge;
Vermicelli – 100 gr.
Water – 2 liters;
Bay leaf – 1 pc.

The first thing to do is wash and soak the dry mushrooms in cold water for 1-2 hours. Wash them well, as there may be a lot of sand left on them. They will absorb water and become soft.

Remove from plate. Squeeze out the water and cut into small pieces. Heat a frying pan with vegetable oil and add chopped dried mushrooms. Fry for a few minutes.

While the forest delicacy is preparing, you need to chop the onion and grate the carrots. Send to mushrooms.

Fry the contents of the frying pan until cooked. Add vegetable oil if necessary.

While the soup is being fried, the potatoes need to be peeled and cut into pieces. Pour water into a saucepan and put on fire. Send fried potatoes there. Add salt to taste, add bay leaves.

When the potatoes are half ready, add vermicelli to the pan, stir, and cook the soup until done. You can use any shape of pasta. I often cook with pasta spirals or shells.

At the end of cooking, when the soup is already removed from the stove, you can add chopped herbs, for example: onions, parsley, dill.

Serve with a slice of black bread. Perfectly diversifies the Lenten lunch menu. Vegetarians will appreciate this dish.

Boyarskie cabbage soup (Neva) with dried mushrooms and ham in a pot

This dish uses as many hearty ingredients as possible to make it very filling: it's a great lunch after a physically hard day at work. The cooking is multi-step, beginners should try simpler recipes.

Ingredients:

1.5 liters of water or meat broth
1kg sauerkraut
1 carrot
parsley root
1 onion
1 potato
200 g beef
1 tbsp. l. flour
150 g dried mushrooms
3 cloves of garlic
100 g ham
50 g vermicelli
oil or fat for frying
greens, salt, pepper - to taste

Preparation:

Pour boiling water over prepared dried mushrooms, after 20 minutes, remove and squeeze the mushrooms, cut into smaller pieces. Set the broth aside.

Squeeze the cabbage, place in a thick-bottomed saucepan, pour in 1 cup of broth, add oil or fat and simmer, stirring over medium, then low heat for about an hour (it’s convenient to do this in a slow cooker on the “stew” mode).

Wash and peel the vegetables, cut the potatoes into cubes, chop the onions and carrots. Sauté onions and carrots for 2 minutes in a small frying pan, add flour and stir well, fry for another minute.

Combine the remaining broth with the mushroom broth, bring to a boil and cook the potatoes until half cooked. Add cabbage, fried vegetables and cook until the potatoes are ready, add vermicelli 5 minutes before the end of cooking.

Cut the beef into slices (approximately 1.5 x 4 cm) and fry it for 15 minutes. Chop the mushrooms and fry for 10-15 minutes.

Transfer the cabbage soup in portions into pots, distributing meat and ham, cut into strips, on top of each. Simmer in the oven at 120 degrees for 15-20 minutes until the meat is cooked. Serve with sour cream and herbs.

With Chiken

The recipe can be slightly varied by adding chicken. The combination of chicken, mushrooms and noodles is perfect, and this soup is just as easy to prepare. 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 herbs;
salt.

How to prepare:

Soak dried wild mushrooms in warm water for half an hour.
Wash carrots and onions and cut into small cubes.
Wash the chicken breast with bone and skin, put it in a saucepan, add water, add parsley root, ground pepper and salt, cook over low heat, remembering to stir and skim off the foam.
Pour some sunflower oil into another pan and heat it up. Sauté the onion in it, then add the carrots and cook them together until the carrots become lighter in color. Pour chicken broth into the saute and cook over low heat.
Place mushrooms in a saucepan with sautéed vegetables and broth, bring to a boil, reduce gas and continue cooking for a few more minutes.
Remove the skin from the chicken and add it to the soup. At the very end of cooking, throw in a few small handfuls of small, thin noodles and cook until done.

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

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Creamy mushroom soup with small noodles

This delicate, aromatic soup is very easy to prepare and is suitable not only for lunch, but also for a romantic dinner, because mushrooms, especially champignons, are known aphrodisiacs.

Ingredients:

100g dried mushrooms (mushroom powder works great here)
100 g cream 10%
500 ml broth
1 small onion
1 tbsp. l. flour
2 tbsp. l. butter
30 g small noodles (you can use stars)
vegetable oil for frying
greens, salt, pepper - to taste

Preparation:

We prepare the champignons as described above. Finely chop the onion, fry for 3 minutes, add chopped mushrooms, fry for 15 minutes, then cover with a lid and leave on the stove turned off.

On another burner in a saucepan, melt the butter, add flour and stirring continuously, fry the mixture, gradually pouring in 2 tbsp. l. broth. Place the mushrooms and onions in a deep saucepan or bowl, add broth, and blend until thick and homogeneous with an immersion blender. Combine the mushroom mass with the creamy flour mixture in a saucepan and cook for 5-7 minutes. Add cream, salt and pepper, bring to a boil, add noodles and cook for another 5 minutes.

Mushroom soup with potato dumplings and buckwheat

You can put a wide variety of cereals, legumes and pasta into mushroom soup: rice, pearl barley, lentils, oatmeal, pasta, noodles. The most aromatic and healthy cereal is buckwheat. By supplementing the traditional recipe for mushroom soup with buckwheat with potato dumplings, we get an incomparable texture and aroma.

Ingredients:

100 g dried mushrooms (champignons or others)
buckwheat 50 g (pre-cooked)
2 liters of water or chicken broth (boil the chicken breast with salt, onions and carrots, then remove the vegetables, and optionally add the meat to the soup at the end)
1 onion or 1 leek
1 carrot
2 large potatoes
1 egg
2-4 tbsp. flour
30 g spider web vermicelli
vegetable oil for frying
greens, salt, pepper, bay leaf, sour cream - to taste

Preparation:

Pour boiling water over washed mushrooms. Boil the potatoes in their skins and cool, peel, mix with flour and egg, add salt and knead into a homogeneous dough. It is convenient and quick to form the dumplings with a teaspoon and immediately place them in boiling water. In this case, the dough should be slightly liquid.

Peel the onions and carrots, chop finely and fry for 3 minutes, add squeezed and chopped mushrooms. Reduce heat and fry mushrooms and vegetables some more

15 minutes. Add mushroom broth, frying, buckwheat, bay leaves, salt and pepper to the dumplings. Cook for 15 minutes, add the web, turn off the heat and let the soup stand on the stove for 5-10 minutes.

With Chiken

The recipe can be slightly varied by adding chicken. The combination of chicken, mushrooms and noodles is perfect, and this soup is just as easy to prepare. 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 herbs;
salt.

How to prepare:

Soak dried wild mushrooms in warm water for half an hour.
Wash carrots and onions and cut into small cubes.
Wash the chicken breast with bone and skin, put it in a saucepan, add water, add parsley root, ground pepper and salt, cook over low heat, remembering to stir and skim off the foam.
Pour some sunflower oil into another pan and heat it up. Sauté the onion in it, then add the carrots and cook them together until the carrots become lighter in color. Pour chicken broth into the saute and cook over low heat.
Place mushrooms in a saucepan with sautéed vegetables and broth, bring to a boil, reduce gas and continue cooking for a few more minutes.
Remove the skin from the chicken and add it to the soup. At the very end of cooking, throw in a few small handfuls of small, thin noodles and cook until done.

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

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Mushroom soup with barley and vermicelli

Barley pearls (“pearls”) are a very nutritious and healthy product. They will enrich the body with phosphorus, improve the digestibility of mushrooms, and the soup with barley will turn out to be very satisfying. An unusual combination of herbs and spices will make the taste “restaurant-like”.

Ingredients:

100-150 g dried mushrooms
2.5-3 liters of water (boil some of it immediately to add mushrooms)
fresh herbs (celery stalks, dill, parsley)
spices (black peppercorns, cloves, allspice)
vegetable oil for frying
0.5 tbsp pearl barley
1 onion
1 carrot
1 white root (parsnip, celery or parsley root)
salt, pepper to taste

Preparation:

Pour boiling water over the prepared mushrooms (washed and soaked for 2 hours in cold water, drained). After 20 minutes, pour the hot mushroom broth into a saucepan and add water.

Cook's tip: when draining the broth into a saucepan using a colander, line it with napkins or gauze folded several times to prevent grains of sand from getting into the soup.****

Place a bunch of herbs and spices in a saucepan with water (for convenience, you can tie the stems with a cotton thread and put the spices in a metal tea strainer), this will be the basis for the soup. Bring the broth to a boil, meanwhile chop the mushrooms. Add mushrooms to the broth, after boiling, cook for 40 minutes.

Rinse the pearl barley and dry it. Heat the oil in a frying pan and place the cereal there, fry over medium heat, stirring for about 5 minutes. Add the cereal to the broth.

Finely chop the onion, chop the carrots into strips, and chop the roots. Fry the vegetables until soft for about 5 minutes. Transfer them to the broth, cook everything together until the mushrooms and pearl barley are ready, at the end add the vermicelli in 5 minutes.

With Chiken

The recipe can be slightly varied by adding chicken. The combination of chicken, mushrooms and noodles is perfect, and this soup is just as easy to prepare. 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 herbs;
salt.

How to prepare:

Soak dried wild mushrooms in warm water for half an hour.

Wash carrots and onions and cut into small cubes.

Wash the chicken breast with bone and skin, put it in a saucepan, add water, add parsley root, ground pepper and salt, cook over low heat, remembering to stir and skim off the foam.

Pour some sunflower oil into another pan and heat it up. Sauté the onion in it, then add the carrots and cook them together until the carrots become lighter in color. Pour chicken broth into the saute and cook over low heat.

Place mushrooms in a saucepan with sautéed vegetables and broth, bring to a boil, reduce gas and continue cooking for a few more minutes.

Remove the skin from the chicken and add it to the soup. At the very end of cooking, throw in a few small handfuls of small, thin noodles and cook until done.

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

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Soup with beans, dried boletus and slices of beef brisket

A high-protein dish with a tart mushroom aroma, very easy to prepare. The main difficulty is to choose quality beef and cook a good broth.

Cook's tip: beef brisket for a tasty broth should be young and fresh, its bright red color and elasticity will tell you about this. The brisket must also contain cartilage for the broth.****

Ingredients:

400 g beef brisket
2-3 liters of water
300 g white or red beans
100 g dried boletus
2 small onions
2-3 small potatoes
carrot
1 tbsp. tomato paste
vegetable oil for frying
30 g vermicelli
greens, salt, pepper - to taste

Preparation:

Rinse the beans and pre-soak them in cold water for at least an hour (or better for 4 hours or overnight, so they will cook faster).

Rinse the meat, pour cold water into a deep saucepan and set to cook (this will also take about an hour), periodically removing the foam with a slotted spoon; after boiling, you can add a whole peeled onion and salt. Pour hot water over the mushrooms (after washing and soaking for 4 hours) for 30 minutes.

Transfer the cooked meat to a bowl to cool, strain the broth and return to the pan. Drain the water from the swollen beans, pour them into the broth, add salt and pepper. Prepare vegetable frying from onions, carrots and tomato paste. Peel the potatoes and cut into cubes.

Chop the mushrooms, then mushroom broth and combine the mushrooms with the broth. Cut the cooled meat into portions (across the grain), add to the soup, and cook until the beans are fully cooked. Add the chopped potatoes and fry them, cook until the potatoes are ready, add vermicelli at the very end. Let it brew for 10 minutes.

Camping mushroom soup made from dried ingredients with noodles

A super-quick recipe suitable for tourists and outdoor recreationists. This warming, smoky soup tastes equally delicious on a wood chip stove, over a fire in a kettle, or over a gas burner. Of course, it is better to dry the products in the fall for future use; it is very convenient to do this in an electric dryer, or stock up on already dried ones before the event. On a hike, extra grams in your backpack (and minutes of cooking) are useless, so dried vegetables, mushrooms and meat are ideal for travelers.

Ingredients:

100 g dried finely chopped mushrooms
1.5 liters of water
50 g vermicelli
50 g of a mixture of dried vegetables (take to taste - onion, carrots, tomato, pepper, potato, garlic)
150 g of jerky/dried meat (consider its saltiness)
dried herbs, salt, pepper - to taste

Preparation:

First of all, boil water on your fireplace. While it is boiling, rinse the mushrooms (just in case) and soak them in a small bowl, then discard the water. Add mushrooms to boiling water, add salt and cook for 20 minutes.

Then put the meat in the soup, after 5 minutes add the vegetables, cook everything together for another 10 minutes. At the very end, as usual, greens and vermicelli are added.

Exquisite dried mushroom soup with sun-dried tomatoes and wine

Dried assorted mushrooms, champignons, or pure white dried mushrooms would fit perfectly into the recipe for this dish. You will need fortified sweet wine, dessert wine - Marsala, Madeira, Prosecco or Sherry. You can take fresh tomatoes, but the soup will taste better with sun-dried ones. Small pasta, such as risoni or stellini, is perfect for soup; you can also replace it with noodles.

Ingredients:

100-150g dried mushrooms
2 tbsp. olive oil
1 large clove of garlic
1 leek
1 tbsp. tomato paste
300 g sun-dried tomatoes (or 600 g fresh)
0.3 tbsp. guilt
bay leaf 1-2pcs
dill seeds 0.5 tsp
1l vegetable broth
30g fine paste
olive oil
salt, white or pink pepper - to taste
baguette or white bread for croutons

Preparation:

Heat oil in a thick-bottomed saucepan, fry the onion for about 5 minutes, add salt and pepper. Chop the garlic, squeeze and chop the mushrooms (not very finely), add to the vegetables, fry over medium heat for about 10 minutes. Place dill, bay leaf and tomato paste in a saucepan.

Cut the sun-dried tomatoes into 2 more parts (fresh, peel and seed, cut into 2 cm pieces), add to the mushrooms, fry for 5 minutes. After this, pour vegetable broth and mushroom broth into the pan and cover with a lid.

After the soup boils, add wine and cook over low heat for another 20 minutes. Prepare croutons or crackers: dry bread without crusts in a dry hot frying pan with a drop of butter, and serve separately.

Selection and preparation of ingredients

A commercial mixture of dried mushrooms is suitable for preparing this dish. However, you can also use mushrooms that you have collected yourself. In this case, the product is pre-dried in an oven, electric dryer or in the fresh air.

Often the assortment includes:

boletus;
boletus;
White mushrooms;
boletus;
honey mushrooms;
chanterelles.

You will also need fresh vegetables for cooking - they are peeled and washed. If desired, vermicelli can be replaced with pearl barley. The result is just as tasty and satisfying soup.

You might be interested in a recipe for buckwheat with mushrooms and onions.

Recipe No. 1

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Tender mushroom soup with zucchini in a pot

This dietary dish will appeal even to those who are not very fond of zucchini, because thanks to the rich mushroom taste of the soup and similar texture, the vegetable is not noticeable at all.

At the stage of adding vegetables and mushrooms to the broth, you can optionally puree the soup with an immersion blender - this will not change the excellent taste, it will only become even more tender.

Ingredients:

dried mushrooms 150 g
zucchini (or zucchini) 200 g
1 medium onion
1 medium carrot
hot vegetable broth 1 l
1 tbsp. flour
1 tbsp milk
30g vermicelli
vegetable oil for frying
herbs, salt, pepper, sour cream or white 1% yogurt - to taste

Preparation:

Prepare the mushrooms and leave in hot water for 20 minutes. Set the broth aside, squeeze out the mushrooms and chop the large ones. Peel and finely chop the vegetables (if you don’t use a blender further, otherwise you can cut them all the same into cubes): onion into cubes, carrots on a coarse grater, zucchini into small 3mm slices (we disguise them as mushrooms). Make a fry of onions and carrots.

Place the mushrooms in the pan, lightly fry for 3-5 minutes, then simmer, stirring, for 20 minutes. Add the zucchini and cook for another 10 minutes, stir in the flour. Add milk, salt and simmer for about 5 minutes over low heat.

Divide the soup into pots in portions, pour in vegetable broth, leaving a couple of cm to the top, and place in the oven, heated to 200 degrees for half an hour. Turn off the stove, add vermicelli to each portion, mix and keep in the oven for 5-10 minutes. Before serving, sprinkle with herbs and add yogurt or sour cream.

Chef's Mushroom Soup with Pasta

A detailed recipe for preparing an unusual mushroom soup from dried mushrooms with pasta from a famous chef, with many secrets and tricks, will help you surprise your dinner guests.

Ingredients:

100 g dried porcini mushrooms
50 g conchiglioni pasta (large shells)
100 g butter
2 liters of boiling water
3 small potatoes
1 carrot
1 leek
0.5 tsp. flour
dry Sherry 1-2 tsp.
vegetable oil for frying

Preparation:

Pour the washed mushrooms with hot water and cook over low heat for about 30 minutes. Peel the potatoes, cut them into 4 parts and cook separately until tender, add salt to the water. We also set the pasta to cook separately in salted water.

Cook's tip: potatoes and pasta will cook faster if you add a piece of butter to the water****

Peel the carrots, cut into circles or shapes (using a carving knife). Strain the mushroom broth through a mesh colander. Rinse the mushrooms with cold water and let the water drain. Take the white-green part of the stem from the leek and finely chop it. Melt a little butter in a frying pan, add vegetable oil and fry the onion for 2-3 minutes.

Finely chop the mushrooms and add to the onion, add salt, after 10 minutes add a little more butter. Add flour to the mushrooms, 1 tbsp. mushroom broth and mix well.

Carefully transfer the mushroom broth into the pan using a ladle, without stirring the sediment, and bring to a boil. At this point, the shells should be cooked, rinse them with cold water and leave to drain in a colander. The potatoes are also ready, drain the water and dry. Make mashed potatoes and butter.

Add carrots to the boiling mushroom broth, coarsely chop the green part of the leek, and add to the soup. We fill the shells with mushrooms and potatoes (3 pieces per serving). Pour some of the broth into a frying pan and place the stuffed shells there, steaming them under the lid. Add wine to the broth.

Place the shells on deep plates and fill with broth.

About dried mushroom soup

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

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Dried mushroom soup with lentils and vermicelli

Lentils are another tasty and healthy alternative to cereals, or more precisely legumes, in soup. The longest variety to prepare, but the healthiest, is the plate variety (green).

Ingredients:

2 liters of water
0.7 tbsp lentils
50 g dried mushrooms
2 medium potatoes
1 carrot
1 onion
1 clove of garlic
vegetable oil for frying
salt, pepper, herbs - to taste

Preparation:

Cook the lentils in salted water following the directions on the package (15-20 minutes). Peel the onion, carrots and garlic, chop, fry for 5-7 minutes, add garlic, stir.

Peel the potatoes, cut into slices. Transfer the vegetables to the potatoes, and the prepared mushrooms into a frying pan with the remaining oil. After 10-15 minutes, when excess water has evaporated from the mushrooms, add them to the soup. Cook for another 10 minutes, add salt, pepper, and garnish with herbs.

About dried mushroom soup

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

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