Dried porcini mushroom soup: classic and other recipes

Recipes

Dried mushroom soup: cooking secrets
Dried mushroom soup recipe
Mushroom soup with barley in a slow cooker
Dried boletus soup
Recipe for mushroom soup with porcini mushrooms and beans
Cream of mushroom soup

A mushroom addition to any dish is a win-win option to make it appetizing and attractive. Mushrooms are a low-calorie product, rich in vitamins, lecithins and protein. They are often used to prepare dietary dishes, including soups. Mushroom soup is an excellent aromatic dish that will not only fill you up, but also lift your spirits.

How to make dried mushroom soup with potatoes - 15 varieties

Potato soup made from dried mushrooms
Lenten mushroom soup
Dried mushroom soup with homemade noodles
Dried mushroom meat noodles
Mushroom soup from the Carpathians
Soup with dried boletus and pasta
Thick soup of dried mushrooms and champignons
Vegetable soup with dried mushrooms
Spicy mushroom and bean soup
Pumpkin soup with dried mushrooms
Mushroom soup with cheese
Porcini mushroom soup with chicken
Buckwheat soup with dried mushrooms
Mushroom broth with potatoes
Potato soup with dried butternuts

Potato soup made from dried mushrooms

Do you want to take a break from heavy and fatty holiday dishes? Mushroom soup will be the best adventure!

Ingredients:

Dried porcini mushrooms - 50 g;
Milk - 500 ml;
Butter - 50 g;
Carrots - 2 pcs.;
Onion - 1 pc.;
Water - 3 l;
Potatoes - 3-6 pcs.;
Dill;
Bay leaf;

Preparation:

Soak the mushrooms in milk for 4 hours. Then simmer them in butter for 10 minutes. Grate the carrots, finely chop the onion, and put it in a separate frying pan to fry for 15 minutes.

To prevent onions from stinging your eyes, rinse them with cold water before slicing them.

Bring 3 liters of water to a boil and add chopped potatoes. We put carrots and onions there, and then mushrooms. Cook until done for 10-15 minutes and add dill and bay leaf. The soup is ready, you can sit down to the table! https://www.youtube.com/watch?v=aaYZQjMLU3Q

Classic recipe for dried mushroom soup

The classic recipe for mushroom soup is very easy to prepare, and the taste is rich and bright. The recipe provides a minimum set of products, because... the dish is so self-sufficient that it does not require additional enhancements of smell and taste.

Calorie content per 100 g - 39.5 kcal.
Number of servings - 4
Cooking time - 1 hour 15 minutes

Ingredients:

Dried white mushrooms - 100 g
Onions - 1 pc.
Vegetable oil - 2 tbsp.
Carrots - 1 pc.
Potatoes - 5 pcs.
Salt - 1 tsp. or to taste
Flour - 1 tbsp.

Step-by-step preparation of a classic recipe for dried mushroom soup:

Pour boiling water over the mushrooms until they swell.
After half an hour, use a slotted spoon to catch them and rinse them under running water, and strain the mushroom infusion through cheesecloth.
Pour the mushroom infusion into a saucepan and add water, bringing the volume of liquid to 3 liters.
Chop large mushrooms, leave small ones whole. Place them in a saucepan and cook for about 40 minutes until they sink to the bottom.
During this time, saute the onion cut into half rings and grated carrots in vegetable oil. Add flour to the roast, stir and cook for 3 minutes.
When the mushrooms are ready, place the diced potatoes and fried onions and carrots into the pan. Cook for 10 minutes.
Leave the finished mushroom soup made from dried porcini mushrooms to steep for 10 minutes and serve with herbs and sour cream.

Lenten mushroom soup

If you are fasting, but your stomach wants to treat itself to something more satisfying, you can prepare cabbage soup with mushrooms, which will serve as a good substitute for beef.

Ingredients:

Cabbage - 300 g;
Dried mushrooms - 25 g;
Onion - 1 pc.;
Carrots - 1 pc.;
Vegetable oil - 1 tbsp. l.;
Tomato paste - 1 tbsp. l.;
Potatoes - 2 pcs.;
Sour cream - 100 g;
Parsley dill;
Salt, peppercorns

Preparation:

Soak the mushrooms in water for 4 hours, then boil and chop the mushrooms. Fry carrots and onions in oil and add tomato paste. Place the chopped potatoes, onions, carrots and mushrooms in the mushroom broth, adding spices, and cook for another 15 minutes. At the end add shredded cabbage. The cabbage soup is ready! They can be served with herbs and sour cream.

Dried mushroom soup with homemade noodles

A wonderful combination of noodles and mushrooms on your table!

Ingredients:

Dried mushrooms - 70 g;
Water - 2.5 l;
Flour - 100 g;
Egg - 1 pc.;
Potatoes - 1 pc.;
Onion - 1 pc.;
Parsley root - 1 pc.;
Carrots - 1 pc.

Preparation:

Soak the mushrooms in one liter of water for 2-3 hours. At this time, prepare the dough for homemade noodles: mix flour with salt and egg and mix thoroughly until a smooth and elastic dough is obtained. Cover with a bowl to swell for 20 minutes. Cut the parsley root in half and place it in a saucepan. There we also add diced potatoes and onions, and carrots in slices. Pour this with 1.5 liters of cold water and bring to a boil. Cook for another 10 minutes over low heat, stirring. Salt the soup and add mushrooms. Strain the water in which the mushrooms were soaked and add it to the pan. Roll out the dough into a thin layer and cut into strips 5-6 cm. Place on top of each other and cut into noodles. Dry for 5-10 minutes and put in a pan for 20 minutes. Serve the soup with sour cream and herbs.

Dried mushroom soup recipe

This recipe is sure to please everyone who loves rich and flavorful first courses.

Ingredients:

dried porcini mushrooms – 50 g;
water – 2 l.;
small carrots;
large onion;
potatoes - 4 tubers;
peppercorns;
butter – 30 g;
bay leaf - a pair of leaves;
flour – 50 g;
greenery;
salt;
sour cream.

Instead of sour cream, you can add cream, which will give the dish a special piquancy.

Preparation:

Soak the dried porcini mushroom in water (preferably overnight).
We clean the vegetables: cut the onion into half rings, grate the carrots on a coarse grater.
Fry the onion in melted butter for 2-3 minutes, then add the carrots and fry over low heat for 5 minutes. Salt and add flour, stir and fry for a few more minutes.
Pour water into the pan and wait until it boils, after which we send the mushrooms to cook.
Meanwhile, peel the potatoes and cut into cubes.
After 15 minutes, add the potatoes, and after the same period of time, add the roast and bay leaves. Cook for another 7 minutes and leave the soup to steep for 20 minutes.
While the soup is steeping, finely chop the herbs and season the soup with it.

View this post on Instagram
12 Feb 2021 at 11:03 PST

It is better to serve the soup hot with sour cream.

Dried mushroom meat noodles

Another option for noodles with mushrooms. This time with meat!

Ingredients:

Beef - 300 g;
Dried mushrooms - 200 g;
Potatoes - 2 pcs.;
Carrots - 2 pcs.;
Onions - 2 pcs.;
Butter - 2 tbsp. l.;
Sour cream;
Salt pepper;
Greenery;
Flour - 100 g;
Egg - 1 pc.

Preparation:

Soak the mushrooms in water for 2-3 hours. Boil beef broth, remove the meat and add mushrooms. Mix flour with egg and cover with a plate for 20 minutes. Roll out into a thin layer and cut into noodles. Fry chopped carrots and onions in oil and add to meat broth. Next add the chopped potatoes. Add mushrooms there and bring to a boil. Add noodles and cook for another 15 minutes. Add spices and herbs. Cut the meat into pieces and put it in the soup. Serve soup with sour cream!

Creamy dried mushroom soup

Creamy dried mushroom soup is cooked with the addition of fresh cream.
Mushrooms and cream in one broth create amazing flavor. This soup goes well with croutons smeared with crushed garlic. Ingredients:

Dried mushrooms - 200 g
Milk - 1.5 l
Champignons – 300 g
Butter - 100 g
Onions 3 pcs.
Flour - 3 tbsp.
Salt - 1 tsp.
Ground black pepper - a pinch

Step-by-step preparation of creamy dried mushroom soup:

Soak dried mushrooms in a glass of boiling water.
Wash the champignons and cut into thin slices.
Peel the onion, chop it and sauté in a frying pan in butter until golden.
Add chopped champignons and soaked dried mushrooms to the onions. Continue frying for 10 minutes, add flour and cook, stirring for 2 minutes.
Pour the strained mushroom infusion and milk into the pan. Boil and lower the mushroom mixture. Reduce heat to low and cook, stirring occasionally.

Mushroom soup from the Carpathians

Treat your guests to a rich soup with dried mushrooms!

Ingredients:

Dry mushrooms - 100 g;
Potatoes - 2 pcs.;
Water - 8-9 l;
Carrots - 1 pc.;
Bay leaf, ground pepper;
Onions 2-3 pcs.;
Butter - 100 g;
Sour cream - 200 g;
Flour - 2-3 tbsp. l.

Preparation:

Soak the mushrooms in water for 15 minutes, then add the same amount of water and cook for 1 hour. Strain the mushrooms and continue to cook the broth. Grate the carrots and add to the broth with bay leaf and pepper. Dice the onion and put it in a frying pan with a small piece of butter and saute the pepper. Fry until golden brown and add a little vegetable oil. Cut the mushrooms into cubes. In a separate pan, melt a larger piece of butter and add flour, stirring constantly. Fry until the color darkens slightly. Add sour cream and mix.

It is better to use sour cream with a higher fat content so that the yushka is thicker and more satisfying

Brew this mixture for another 1 minute and turn off the stove. Add a ladleful of broth to this mixture and stir until the broth is gone. Pour into a saucepan and add fried onions with mushrooms and chopped potatoes. Bring to a boil and serve our delicious soup to your guests!

Soup with dried boletus and pasta

Do you want something delicious at a minimum cost? Prepare our soup!

Ingredients:

Dried boletus - 50 g;
Potatoes - 2 pcs.;
Pasta - 100 g;
Carrots - 1 pc.;
Onion - 1 pc.;
Butter - 1 tbsp. l.;
Sour cream - 4 tbsp. l.

Preparation:

Soak the washed mushrooms in water for 4 hours. Strain and cut into strips. Put the broth on the fire, add mushrooms, potatoes, diced and sautéed carrots and onions. Separately cook the pasta and add it to the soup. Pour the soup into bowls and add sour cream. Bon appetit!

Thick soup of dried mushrooms and champignons

Any man will definitely appreciate such a thick soup!

Ingredients:

Dry mushrooms - 1/2 cup;
Potatoes - 2 pcs.;
Onions - 1 pc.;
Vegetable oil - 3 tbsp. spoons;
Champignons - 8 pcs.;
Flour - 2 tbsp. l.;
Butter - 20 g;
Milk - 1/2 cup;
Green onions - 3 feathers;
Dill

Preparation:

Cook dry mushrooms until boiling, and then strain in a colander. Pour the broth into a bowl.

To ensure that the broth is free of sand from the mushrooms, pour it into a mug so that it settles at the bottom

Cook potatoes in broth. Chop the onion and simmer it in a frying pan in vegetable oil until it dissolves slightly. Chop the champignons and add them to the onion. Chop the boiled mushrooms and add to the pan. Fry the mushrooms well and sprinkle with flour to thicken the sauce. For satiety, add a piece of butter. Pour the broth into the pan and evaporate the water from it a little. Add a little sour cream and continue stirring. Our men's soup is ready and ready to serve!

Lenten potato cream soup made from dried mushrooms

Wondering how to make dried mushroom soup? This step-by-step recipe will help you cook the dish in a new way. Take note of this wonderful idea and enjoy a hot first course on fasting days.

Ingredients:

Dry mushrooms – 40 g
Potatoes - 300 g
Water - 1 liter
Vegetable oil - 1 tbsp.
Salt - to taste

Step-by-step preparation of lean potato cream soup from dried mushrooms:

Soak dried mushrooms an hour before cooking. Afterwards, catch the mushrooms and fry them in a frying pan in vegetable oil.
Drain the water in which the mushrooms were soaked through double-folded gauze to remove sediment.
Place the fried mushrooms in a saucepan, pour mushroom broth over them and cook for half an hour.
During this time, peel the potatoes, cut them and boil them with salt. Afterwards, catch the potatoes and mash them with a potato masher or chop them with a blender.
Place the potato mixture and potato broth in a saucepan with mushrooms. Stir until the ingredients are evenly dissolved.
Season with salt, boil and serve.

Vegetable soup with dried mushrooms

And this time we cook soup with meat broth.

Ingredients:

Meat broth - 1 l;
Cauliflower - 150 g;
Potatoes - 2 pcs.;
Carrots - 1 pc.;
Parsley root - 1/2 pcs.;
Onion - 1/2 pcs.;
Butter - 2 tbsp. l.;
Canned peas - 2 tbsp. l.;
Dried boletus - 3 pcs.;
Spices;
Greenery

Preparation:

Soak the mushrooms for 2 hours. Chop them together with the potatoes and put them in boiling broth along with the trimmed cauliflower for 15 minutes. Fry onions, carrots and parsley root in oil, then add to the broth. At the end of cooking, add peas and spices. Serve our soup sprinkled with parsley!

Spicy mushroom and bean soup

“Nothing divides people like taste, and nothing unites people like appetite,” said Boris Krutier. Rest assured: this soup will please everyone if it is prepared correctly!

Ingredients:

Dried mushrooms - 2-3 handfuls;
Beans - 1 cup;
Potatoes 2-3 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Sour cream - 3 tbsp;
Flour - 2 tbsp;
Salt;
Pepper;
Bay leaf;
Oil for frying

Preparation:

Soak the mushrooms and beans overnight and set them to cook separately. Boil the beans twice for half an hour, changing the water. Chop the carrots and potatoes and add them to the mushroom broth with the mushrooms. Melt butter in a frying pan and add finely chopped onion and fry until golden brown. Pour the onions and beans into the pan and continue cooking. To make the dressing, put sour cream in a bowl and add salt, pepper and flour and a tablespoon of water. Mix everything and pour a little into the soup.

To avoid lumps in the soup, add the dressing while the soup is boiling, stirring constantly

Cook the soup for another 10 minutes and serve.

A simple recipe for mushroom soup made from dried porcini mushrooms

Soup made from porcini mushrooms, especially dried ones, is considered the most aromatic, and its recipe is absolutely simple. While cooking, your entire apartment will be filled with the delightful and tasty smells of the autumn forest.

And for our dish to work out, the main component must be prepared in advance: soak the dried boletus mushrooms in cold water in the evening. This is necessary to remove excess rigidity. If it is not possible to soak overnight, then let them stand in water for at least 3-4 hours.

Necessary kitchen utensils: 4-liter saucepan, plates, fine sieve, cutting board and knife, frying pan, spoon.

Ingredients

Products	Quantity
Dried porcini mushrooms	50-60 g
Potato	2-3 pcs.
Onion	1 head
Carrot	1 piece
Semolina	1-2 tbsp. l.
Bay leaf	2-3 sheets
Allspice peas	5-6 peas
Salt, pepper mixture	taste
Vegetable oil for frying	3-4 tbsp. l.

How to cook dried porcini mushroom soup with potatoes

Let's take the boletus mushrooms out of the water and pour the resulting infusion through a fine sieve into a saucepan. Add water to about 2/3 of the volume and put on fire.
Cut the softened boletus into large slices.
Cut potatoes (2-3 pieces) into small cubes.
Finely chop the onion head.
We also cut the carrots into cubes.
Heat the oil in a frying pan and fry the onion until light golden brown.
Add carrots to it and sauté for another 5-6 minutes.
Add chopped boletus mushrooms, 2-3 bay leaves and 5-6 allspice peas into the boiled mushroom infusion. Let's wait until the broth boils and simmer over low heat for about 10 minutes.
Add the potatoes, bring to a boil again and simmer for 10 minutes.
Now it’s the turn of the sautéed vegetables: they are placed in the broth along with half a tablespoon of salt. After boiling, cook for another 10-15 minutes until all ingredients are cooked.
Take a sample, add salt and pepper to taste.
Add 1-2 tbsp. l. semolina, continuously stirring the broth to avoid the formation of lumps. Semolina is needed to give tenderness to the entire structure.
Let's warm it up for another three minutes and let it sit for a while under the lid.

Subtleties of cooking

Semolina in the recipe can be replaced with other cereals (buckwheat, pearl barley, rice). A classic option would be to add thin vermicelli.
Carefully drain the water in which the dried boletus mushrooms were infused, because sand may settle at the bottom. How long to cook dried porcini mushrooms for soup? If you pre-soaked them for 3-4 hours, then 40-50 minutes in boiling broth is usually enough for porcini mushrooms to be ready. And if the raw materials for drying were cut into thin slices, then even without soaking, your boletus mushrooms will be ready in half an hour.
It takes 5-10 minutes for the bay leaves to release their aroma. If you cook them longer, the laurel will add unnecessary bitterness to the dish. Therefore, remove the laurel from the broth after this time. Or, according to classic culinary rules, put the bay leaf in the broth 5 minutes before the end of cooking.

Video recipe

To see with your own eyes how beautiful and rich the dish turns out, be sure to watch the video.

Pumpkin soup with dried mushrooms

Despite such an unusual combination of products, this soup will serve as a good dish for the autumn table!

Ingredients:

Dried mushrooms - 50 g;
Pumpkin - 200 g;
Onion - 1 pc.;
Potatoes - 2 pcs.;
Sour apple - 1 pc.;
Tomato - 1 pc.;
Vegetable oil - 2 tbsp. l.;
Green onions

Preparation:

Soak the mushrooms in water for 2 hours, then chop them together with the onion and simmer in oil. Cut the pumpkin and potatoes into cubes or strips and cook in hot water. Add chopped tomato, apple and mushrooms. Cook for 10 minutes until done. Bon appetit!

Mushroom soup with cheese

Tired of simple and boring soups? Try this one!

Ingredients:

Dried mushrooms - 3 cups;
Potatoes - 3 pcs. Fresh mushrooms - 1.5 kg;
Broth - 4 cups;
Onion - 1 pc.;
Garlic - 2 cloves;
Lemon juice - 2 tbsp. l.;
Butter - 1 tbsp. l.;
Olive oil - 2 tbsp. l.;
Cheese - 200 g;
Bay leaf;
Spices

Preparation:

Soak dried mushrooms in hot water for 10 minutes. Drain the mushroom infusion and chop the mushrooms. Boil fresh mushrooms. Finely chop the onion and garlic and place in a frying pan with butter and olive oil. Chop the potatoes and put them in a frying pan to fry. We put mushrooms there and pour mushroom infusion. Simmer until the liquid is reduced by half. Pour mushroom sauce with grated cheese, previously crushed in a blender, into a saucepan with hot broth. Drizzle lemon juice into the soup and cook without bringing to a boil. Pour into plates and eat with pleasant company!

Cream - dried mushroom soup

To prepare the cream soup, take half a kilo of fresh champignons and a handful (30-40g) of dried white mushrooms. We will also need for cooking three glasses of chicken broth, 3 tbsp. spoons of flour, 150g of heavy cream, a clove of garlic, salt, spices: dried oregano, ground nutmeg, ground black pepper. Pour a small amount of boiling water over the dry mushrooms and let them sit for half an hour, then remove the mushrooms and strain the liquid. Chop both champignons and white ones and fry in butter over medium heat for about 10 minutes. Dry the flour in a dry frying pan until creamy and add a spoonful of butter and mix. Place the mushrooms, flour diluted with broth into the pan, add the remaining hot broth, mushroom infusion and add an unpeeled clove of garlic and a pinch of spices. Bring to a boil, add salt and cook for 10 minutes. After this, remove the garlic and grind the soup in a blender. It’s better to take a little more pan than you need so as not to splash everything around. Pour in the cream and heat, but do not boil. If you absolutely do not like flour dressing, you can take 4-5 potatoes instead of flour, boil them in broth, and then follow the recipe. This soup goes well with croutons instead of bread.

Porcini mushroom soup with chicken

Dietary chicken meat is perfect for those who are watching their figure!

Ingredients:

Chicken - 500 g;
Dried porcini mushrooms - 30 g;
Potatoes - 3 pcs.;
Carrots - 1 pc.;
Onion - 1 piece;
Butter - 1 tbsp. l.;
Sour cream - 1/2 cup;
Green onions - 6 feathers

Preparation:

Cut porcini mushrooms, swollen in water, into slices. Cut the chicken into pieces. Pour another 1 liter of water into the mushroom infusion and place the chicken and mushrooms in it. We put the pan on the fire. /Chop the onion and carrots and sauté in oil in a frying pan. Transfer to a saucepan and cook for half an hour. Chop the potatoes and put them in a saucepan. Cook until boiling and serve with onion feathers and sour cream.

Dried porcini mushroom soup in a slow cooker

Light mushroom soup made from dried mushrooms in a slow cooker has an extraordinary aroma and great benefits.
Thanks to the electronic kitchen assistant, the multicooker, preparing soup will be much faster than cooking it on the stove. Ingredients:

Dried mushrooms - 50 g
Potatoes - 4 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Flour - 2 tbsp.
Bay leaf - 1 pc.
Butter - for frying
Salt - 1 tsp. or to taste

Buckwheat soup with dried mushrooms

And this is a classic buckwheat soup with mushrooms that is familiar to everyone. But are you sure you are preparing it correctly?

Ingredients:

Dried mushrooms - 50 g;
Potatoes - 300 g;
Carrots - 150 g;
Onion - 150 g;
Buckwheat – 50 g

Preparation:

Soak the mushrooms in water for 2 hours. Strain, but reserve the broth. Cut the mushrooms into slices and put them in cold water to cook. Pour in the mushroom broth and cook for half an hour. Cut the potatoes. We cut onions and carrots and sauté in vegetable oil. Add potatoes to the mushrooms and cook for another 10 minutes. Add sautéed vegetables and buckwheat. We wait until the soup boils and cook for another 15 minutes, adding spices. Eat for your health!

Dried mushroom soup recipe

Solyanka makes great with mushroom broth. Moreover, there are many ways to prepare this dish.

1. Lenten solyanka with dried mushrooms and fresh champignons. Necessary products: dried mushrooms 1 cup, fresh champignons 250-300 g, 1 onion, 1 carrot, a couple of pickles, 2 tbsp capers, 3 tbsp. spoons of olives, bay leaf, black peppercorns, salt.

Soak washed dried mushrooms overnight. In the morning we take them out of the water, filter it, and put the mushrooms in it to boil. If desired, we clean the champignons (if the mushrooms are young and clean, you don’t have to do this), trim the stems a little and cut them into slices of arbitrary thickness. Cut the onions and carrots into strips. Saute the chopped onion in vegetable oil, then add mushrooms and carrots to it. Fry until carrots are ready. Peel the pickles and remove seeds, cut into strips and simmer in a small bowl with added brine. If the brine is very salty, dilute it with boiled water. Remove the boiled mushrooms from the broth and cut into small pieces. Bring the volume of the mushroom broth to 1.5 liters, add boiled mushrooms and champignons and cucumber fried with carrots and onions. Cook for about 15 minutes, then add the capers and olives and cook for another five minutes. This recipe does not use potatoes, but you can add them if you wish. Solyanka is served with sour cream, regular or lean, and fresh finely chopped herbs.

2. Solyanka with dried mushrooms and tomato dressing . We will need

50 g of dried mushrooms, a glass of salted mushrooms, 2 pickled cucumbers, 0.6 kg of potatoes, 1 onion, 1 carrot, 1-2 tbsp. spoons of tomato paste, salt, pepper and other spices to taste, vegetable oil for frying, lemon, olives or black olives.

Soak the mushrooms, then cook until tender. We use the strained water in which they were soaked, bringing the volume to 2.5 liters. Take out the finished mushrooms and cut them into strips. Peel onions, potatoes and carrots. Cut the potatoes into cubes and drop them into the broth. Put in a bay leaf. Cut the onions and carrots into strips and sauté in vegetable oil until soft. Add tomato paste and broth, stir. Place it 10-15 minutes after adding the potatoes. We wash the salted mushrooms and chop them finely. If necessary, peel the cucumbers, cut into strips and simmer in a small amount of brine. Add cucumber and salted mushrooms to the broth. Salt and pepper. Lemon and olives can be added when serving, or you can add them directly to the hodgepodge and boil for a minute. Serve with fresh herbs and sour cream or lean mayonnaise.

As you can see, preparing dried mushroom soup To diversify the menu, let's prepare rassolnik. Ingredients: dried mushrooms 50 g, chicken quarter 1 pc., potatoes 4-5 pcs., 1 onion, 1 carrot, pearl barley 0.5 cups, pickled cucumber 2 pcs., bay leaf 1-2 pcs., black peppercorns 3- 4 things. We soak the mushrooms in the evening, and in the morning we cook them in the same water, straining it through a sieve with a napkin placed on it. At the same time as the mushrooms, let the chicken cook. Remove the finished mushrooms and cut into strips. Remove the quarters, trim and cut the chicken into pieces. Mix chicken broth and mushroom broth, you should get a volume of about 2.5 liters. Add mushrooms to the broth and put on fire. Rassolnik is usually prepared with rice or pearl barley. But it tastes much better with pearl barley, but it takes longer to cook. You can soak the cereal overnight and let it cook in the morning. In total, it takes about 40 minutes until it’s ready.

Or you can use this option to make it faster. In a separate bowl, pour half a glass of barley with 1.5 cups of boiling water and cook for 7 minutes, after which we drain the cereal in a colander, and then put it in a pan with broth. Let the pearl barley cook, and we will peel the potatoes, chop the onions and grate the carrots on a coarse grater. Peel the pickled cucumbers and, if the seeds are large, remove the seeds. Shred them into strips and simmer with a small amount of brine. After 15 minutes from the start of cooking the cereal, add the chopped potatoes into the broth. When the broth boils again, skim off the foam and add chopped chicken to the pan. All that remains is to add bay leaf, 3-4 black peppercorns and other spices to taste. After 15 minutes, add pickles and salt. When the potatoes are cooked, the soup is ready. Greens can be placed on plates when serving. Or you can pour it into boiling broth and let it boil for literally half a minute. One cucumber can be replaced with a couple of salted mushrooms, if you have them.

When we cook dried mushroom soup , we must keep in mind that 50 g of dried mushrooms is approximately a 250 ml glass, which is equivalent to approximately 300-350 g of fresh mushrooms. For a three-liter pan, 50-70 g of dried mushrooms is quite enough. Dried mushrooms can be combined with fresh, pickled and salted mushrooms in the same dish, if appropriate for the recipe. If you use fresh or frozen champignons for soup, it is better to lightly fry them with the addition of butter. It’s very good to add at least a spoonful of powder from dried porcini mushrooms crushed in a blender to the broth; the soup will turn out much more flavorful.

All the soups we reviewed are regular soups. They are characteristic of our national cuisine. Another way to cook dried mushroom soup is as a cream soup or puree soup. These dishes came to us from the West, but they help diversify the menu and have a delicate texture and pleasant taste.

Let's make soup - puree of dried mushrooms with melted cheese. We will need the following products:

— dry white mushrooms 50g

- potatoes 700g

— soft processed cheese 400g

- 1 carrot about 100 g

— leek 1 large stalk or onion 1 pc.

- salt, black pepper, bay leaf

Soak the mushrooms in any way convenient for you in 2 glasses of water. Cut the prepared mushrooms into pieces. Strain the soaking water, bring its volume to 2.5-2.7 liters and let the mushrooms cook. This will take about 40 minutes. Meanwhile, peel the potatoes and carrots. Cut the potatoes into cubes, carrots into strips or circles, leeks into rings. Add the chopped vegetables to the broth and cook until the potatoes are ready. Grind the contents of the pan with a blender. To avoid splashing the entire kitchen, take a larger pan than necessary. After this, add cheese, pepper, bay leaf and salt if necessary. Bring the soup to a boil, cook for about 5 minutes and remove from heat.

Let's make soup - puree of dried mushrooms with melted cheese . We will need the following products:

— dry white mushrooms 50g

- potatoes 700g

— soft processed cheese 400g

- 1 carrot about 100 g

— leek 1 large stalk or onion 1 pc.

- salt, black pepper, bay leaf

Mushroom broth with potatoes

This soup is suitable for vegetarians.

Ingredients:

Dried mushrooms - 40 g;
Onion - 1 pc.;
Water - 2 l;
Potatoes - 2 pcs.;
Toast

Preparation:

Soak the mushrooms in water for 3 hours. Strain and boil the mushrooms in the same water, adding chopped onions. Chop the potatoes and add them to the broth. Cook after boiling for another 15 minutes. Serve with croutons.

Potato soup with dried butternuts

Boletus mushrooms are not for everyone. But if you cook them according to this recipe, no one will remain indifferent.

Ingredients:

Potatoes - 4 pcs.;
Dried boletus - 70 g;
Onion - 1 pc.;
Carrots - 1 pc.;
Parsley root - 1 pc.;
Butter - 2 tbsp. l.;
Salt;
Pepper;
Dill

Preparation:

Soak the mushrooms for 2 hours, then cut off the stems and cut into 3 parts. Scald, add water and cook for 30 minutes. Fry the legs with butter. Fry carrots, onions and parsley separately. Cut the potatoes into cubes and add to the broth along with vegetables and mushrooms. Cook for another 15 minutes and serve with sour cream and herbs.