Mushroom soup made from dried mushrooms. Four recipes for dried mushroom soup. Lean Bean Mushroom Soup

A fragrant soup with dried mushrooms can be prepared in any season. In dried form, they retain all the useful substances, their aroma is enhanced. Dried mushrooms are natural antidepressants, they stimulate the brain, relieve inflammation and pain. In addition, they remove harmful substances from the body, as they are a natural sorbent.

When choosing dried mushrooms, pay attention to the fact that they are dry, without damp spots, there should be no burnt areas on them. They should be light and have a characteristic odor.

Attention! If you dry mushrooms yourself, keep in mind that it is not recommended to dry chanterelles, honey mushrooms and milk mushrooms, because they will add not only aroma to the dish, but also bitterness. It is better to salt them, freeze or pickle them for the winter.

For soup, you can use almost any mushrooms, but the most delicious and aromatic ones are porcini. When preparing porcini mushroom soup, exclude spices. Add only salt and black pepper, maximum bay leaf. Other spices will not improve the taste of the dish, but will only kill the aroma. To make cream soup, add champignons to dried mushrooms.

Important! Dried mushrooms have a very rich taste, even aggressive. If this is your first time cooking mushroom soup, it is better to put in fewer mushrooms than to overdo it. Optimal Proportion: A handful of mushrooms in a large pot of soup.

Dried mushrooms should be stored in a paper bag or cardboard box. Avoid high humidity indoors. You can store mushrooms either whole or in powder form. To do this, grind them in a blender.

Mushroom powder soup is more aromatic, especially if porcini mushrooms are chopped. In addition, it is easier to prepare: ground mushrooms are added to the soup 5 minutes before turning off. And that's it: soup with a rich mushroom aroma is ready.

How to cook dried mushrooms properly

Before cooking, we soak dry mushrooms until they swell, i.e. pick up moisture evaporated during drying. If you bought mushrooms in a package, then follow the instructions for preparing them. If you do not have instructions, then follow the general rules.

Dried mushrooms are harsh and therefore require long soaking. Ideally, fill them with cold water and leave overnight to make them as soft as possible. Although 3-4 hours of soaking is enough for most mushrooms. When dry mushrooms have taken up the required amount of water, they are used in the same way as fresh ones.

Read also: Bean soup with smoked meats - 8 hearty recipes

We boil them in the same water in which they were infused, having previously filtered. This will help get rid of sand and other debris. For filtering we use linen, cotton cloth or gauze folded in several layers.

We dilute the mushroom infusion with the required amount of ordinary water. If there is little time for preparation, fill the mushrooms with hot water and boil for 10-15 minutes. After the time has elapsed, rinse thoroughly with running water.

On a note! Try soaking the mushrooms in milk instead of water. Their taste will become more delicate.

Cook the dried mushrooms for about 40 minutes. We remove the foam when cooking broth in the same way as when cooking meat. Readiness is easy to determine - the mushrooms sink to the bottom of the pan. To enhance the taste, the mushrooms can be fried before cooking. It is most delicious to use butter or a mixture of it with vegetable oil.

Be sure to insist the finished soup for 10-15 minutes. Most of the recipes go great with sour cream. It makes mushroom soup more tender and rich.

Simple soup with dry porcini mushrooms

Cooking soup for this simple and delicious recipe does not take long and does not require culinary skills. It is worth trying it at least once: a fragrant soup with porcini mushrooms will become a frequent dish in your family.

• 30 g dried mushrooms;
• 1 onion;
• 5 medium sized potatoes;
• vegetable oil;
• salt;
• greens to taste;
• sour cream.

We prepare the mushrooms: soak until softened, filter, rinse. Cut into small pieces and fry together with chopped onions in vegetable oil.

We filter the broth in which the mushrooms were infused. Add water, put on fire and bring to a boil. Peel the potatoes, cut into medium cubes.

Put the mushroom and onion roast in the boiled soup, bring to a boil, remove the foam if necessary. Add potatoes, salt and cook until tender. Let the soup brew. When serving, add sour cream to each plate, sprinkle with herbs.

Puree soup with dried mushrooms and cream

The creamy taste combined with the aroma of porcini mushrooms will not leave anyone indifferent. If desired, the cream can be replaced with full-fat milk, but with cream the soup will turn out much tastier.

• 20 g dried porcini mushrooms;
• 2 medium-sized potatoes;
• 50 ml cream 30%;
• parsley;
• several fresh champignons;
• salt and pepper to taste.

Soak the mushrooms, rinse, boil, filter and beat with a blender with cream. Boil potatoes in mushroom infusion, cool and add to mushrooms with cream. Beat everything together with a blender until creamy, adding the mushroom broth.

We serve with fresh mushrooms: cut a few mushrooms into slices, fry in butter. When serving, garnish with parsley and fried mushrooms.

Read also: Dried porcini mushroom soup - 5 recipes

Cream of mushroom soup with sour cream

The rich mushroom flavor in this recipe comes from the use of a variety of mushrooms. Feel free to use dry, fresh, and frozen mushrooms in one recipe. The cream soup is very tender and aromatic.

• 300 g of mushrooms;
• 1 large onion;
• 1 liter of milk;
• butter and vegetable oil for frying;
• salt;
• black pepper;
• parsley;
• sour cream;
• toast.

We use a lot of mushrooms in this recipe because potatoes, pearl barley and other fillers are absent in it. For this soup, both forest mushrooms and a mixture of forest mushrooms with porcini are suitable.

Soak dry mushrooms, rinse. Boil with fresh and frozen mushrooms, filter. Then fry with onions in a mixture of butter and vegetable oil. Grind with a blender.

At the beginning of grinding, while the mushrooms are still large, set aside 5 spoons to put them in ready-made soup... We continue to beat the rest of the mixture, gradually adding milk and mushroom broth in small portions until a homogeneous consistency.

Transfer the resulting cream soup to a saucepan, add salt and pepper. If necessary, add more milk and mushroom broth, spread the remaining pieces of mushrooms, bring to a boil. Serve cream soup with croutons, sour cream and fresh parsley.

Dried mushroom soup with barley cooked in a slow cooker

This barley soup recipe is perfect for busy housewives and those who don't have time to stand at the stove for a long time. To cook in a multicooker, you need to prepare cereals in advance, peel and cut vegetables, start the multicooker and wait until a delicious aromatic soup is prepared.

• 4 tbsp. l. pearl barley;
• 30 g dried mushrooms;
• 1 carrot;
• 1 onion;
• 5 small potatoes;
• vegetable oil;
• salt, black pepper;
• sour cream;
• parsley.

Nature gave us a unique product - mushrooms. You can make mushroom soup from dried mushrooms from these wonderful gifts of the forest, fry them with potatoes, stew them in sour cream, and each time you will get an invariably delicious and sophisticated dish.
Preparing dried mushrooms for soup and other dishes is not difficult. The prepared crop is laid out on parchment paper and sent to the oven heated to 60-80 degrees C. It is advisable to turn on the ventilation, or open the door.


You can prepare dried mushrooms in a more traditional way. Having thoroughly cleaned of debris, they are cut into plates and strung on a harsh thread. Then they are hung in a dry, well-ventilated place; a pantry or attic is ideal.

Rules for the preparation of broths from dried mushrooms

Dried mushroom broth is a little more difficult to cook than meat or vegetables. It should be borne in mind that it turns out to be more saturated to taste, so you should not particularly interrupt it with spices.
Delicious broth it will turn out with the addition of mushroom powder, for this the dried gifts of the forest must be grinded in a coffee grinder and used as a seasoning. This ingredient can be supplemented with almost any recipe for both meat and vegetables.


Mushroom broth most often turns out to be dark, this is a feature of some species, for example, boletus and boletus. If you need to get a transparent soup, boil the mushrooms until tender, drain the water, squeeze and add to the vegetables ready-made.


There are quite a few options for broths with dried mushrooms. There are simple dressing soups, you can make mashed dried mushroom soup, or make an exotic Chinese soup with shiitake noodles. Choose any option, please yourself and your loved ones.

Simple mushroom soup

Dried mushroom soup with potatoes is very simple and quick to prepare, even an inexperienced housewife can handle it. The ingredients are calculated for 2 liters of water.

Ingredients

• Raw potatoes - 150-200 g;
• Carrots - 80-100 g;
• Dried porcini mushrooms - 20-30 g;
• White onion- 50-60 g;
• Salt, bay leaves, black peppercorns.

Preparation

Before cooking, the mushrooms must be soaked for at least 2 hours, then squeeze them out and cut into pieces;
Put mushrooms in a pot of water, simmer for 30 minutes;
Peel and dice potatoes, carrots and onions;
If desired, onions and carrots can be pre-stewed in vegetable oil;
Put potatoes to the mushrooms, then onions with carrots, how much to cook - depends on the type of potato;
When the soup is almost ready, season with salt and spices;
Serve hot with fresh herbs.

Mushroom noodle soup

Soup with pasta can be cooked not only in chicken broth. If you are fasting, then the recipe for dried mushroom soup with noodles will certainly come in handy. The layout is designed for 2 liters of mushroom broth.

Ingredients:

• Dried champignons - 30 g;
• White onions - 1 pc.;
• Small carrots - 1 pc.;
• Homemade noodles - 100-130 g;
• Bay leaves, salt, ground pepper and peas;
• Refined vegetable oil for frying.

Preparation:

Soak dried mushrooms in boiling water for 30 minutes;
While the mushrooms are soaking, boil the noodles in salted water, discard it in a colander;
Peel carrots and white onions;
Finely chop the onion, and grate the carrots on a medium grater;
Fry onions and carrots in vegetable oil;
Put a saucepan with soaked mushrooms on the stove and cook them for 30 minutes, then dip the fried vegetables into the broth, add salt and seasonings;
Pour into bowls and place in each serving of the finished noodles.

Diet chicken and porcini mushroom soup

Chicken soup with dried mushrooms is not only tasty, but also dietary. It turns out to be low-calorie, but thanks to meat and porcini mushrooms, it is very well-fed.

Ingredients for 2 servings:

• Fillet chicken breast- 150-200 g;
• Dried porcini mushrooms - 15-20 g;
• Small carrots - 1 pc.;
• Parsley root - 30 g;
• Salt, herbs.

Preparation:

Boil porcini mushrooms for 30-40 minutes, then drain the broth, dry them and cut;
Cut the chicken fillet into small pieces and fill them with 1.5 liters of cold water, put on the stove;
When the broth boils, add porcini mushrooms to it, cook for 15 minutes;
Add the peeled and chopped carrot and parsley roots to the broth, cook for another 10 minutes, salt at the end.
Serve sprinkled with herbs.

Sunki Singapore

An exquisite dish can be prepared from boletus mushrooms - a soup of dried mushrooms with rice, it belongs to the Armenian national cuisine. If desired, the finished dish is seasoned with sour cream.

Ingredients:

• Dried boletus - 10-15 g;
• Ghee butter - 1 tbsp. l .;
• White onion - 1 small onion;
• White rice, long grain parboiled - 2 tbsp. l .;
• Salt pepper;
• Cilantro greens and sour cream for serving.

Preparation:

Soak boletus in milk or water for several hours;
Cut the soaked boletus into slices and put in boiling water;
Pour rice next to the mushrooms;
Peel the onion, chop finely and sauté it in ghee, then add to the broth;
Cook until the rice is cooked, serve with sour cream or cream and cilantro topping the apur.

Chowder with meat and dried chanterelles

A very satisfying lunch is made from dried mushroom soup with meat. Pork is indicated in the recipe, but it can be safely replaced with other meat.

Ingredients:

• Pork pulp - 300-400 g;
• Dried chanterelles - 25 g;
• Oat flakes "Hercules" - 2-3 tbsp. l .;
• Salt, laurel leaves, freshly ground pepper.

Preparation:

Soak the chanterelles in boiling water for 30-40 minutes;
Cut the meat into small pieces, pour 2 liters of cold water, remove the foam when it boils;
Put the soaked chanterelles to the pork - cook for half an hour;
At the end of cooking, pour oatmeal into the broth, salt, add seasonings and let it brew for 10 minutes;
Serve the chowder with chopped green onions.

Pearl barley soup with dry mushrooms in a slow cooker

The multicooker is a wonderful invention, it not only helps out the housewives, but also helps to preserve the original taste of the products. In it, you can cook a soup of dried mushrooms with barley, it will turn out to be very satisfying, despite the lack of meat.

Ingredients:

• Dried mushrooms - 35-45 g;
• Pearl barley - 30-40 g;
• Fresh potatoes - 200 g;
• Carrots - 1 pc.;
• White onions - 1 pc.;
• Refined vegetable oil - 2 tablespoons;
• Salt and pepper.

Preparation:

Before cooking, pearl barley must be rinsed well, then soaked in boiling water for 30 minutes;
Soak mushrooms in boiling water for half an hour;
Peel and chop onions, carrots and potatoes;
Pour oil into the multicooker bowl, put onions with carrots, cook in the "fry" mode for 10 minutes, at the end put potatoes;
Drain the water from the barley, put it to the vegetables;
Throw the mushrooms on a sieve, rinse with running water, if they are large, then they must be cut. Put in the multicooker bowl with the rest of the food;
Fill with boiled water, turn on the "Extinguishing" mode, leave for an hour;
Season the finished dish with sour cream and herbs.

Shiitake miso soup

Japanese noodle soup made from dried shiitake mushrooms will add variety to your diet. Cooking is no more difficult than most. familiar dishes... All ingredients for this soup are readily available in the departments asian food large supermarkets.

Ingredients:

• Dried shiitake - 40-50 g;
• Rice noodles - 120-150 g;
• Bulgarian pepper green and red - 1 pc. everyone;
• Carrots - 1 pc.;
• Dried ginger - 6-8 g;
• Soy sauce - 80-100 ml;
• Miso paste - 80-100 g;
• Refined vegetable oil - 30 g;
• Broth - 3 l.

Preparation:

Soak the shiitake in cold water for several hours;
Cut carrots and peppers into cubes;
Chop the soaked shiitake and fry in a thick-bottomed saucepan;
Pour broth over them and cook for 30 minutes;
After half an hour, add carrots and peppers to the shiitake, cook for 10 minutes;
Add soy sauce, miso paste and ginger, bring to a boil and remove from heat;
Prepare rice noodles separately, boil or steam them with boiling water, as indicated on the package, fold them onto a sieve, and then add to the finished soup;

Dried mushrooms must be soaked before cooking.

There are several options for soaking:

• In cold water - for at least 2 hours;
• In hot water for half an hour;
• In milk for a softer taste;
• Boil for 20 minutes and drain.

Mushrooms, especially dried ones, absorb salt and seasoning aromas very strongly. In order not to change their original taste, add pepper, bay leaves and salt at the very end of cooking.

Store dried mushrooms in a paper or canvas bag in a dry place. They must remain firm, but free from mildew. If they are damp, dry them in the oven.
Prepare dishes from these wonderful gifts of nature, delight yourself and loved ones!

Dishes using dried mushrooms are very aromatic. Despite the fact that they are in a dried state, they retain all the useful components and taste qualities... There is one more advantage of the dry product - convenience and long shelf life. Soups made from dried mushrooms are especially tasty, which are very simple to prepare, but it is important to take into account some peculiarities.

Dried mushroom soup - cooking basics

In addition to the process of cooking the first course, it is necessary to properly prepare the mushrooms and take into account small tricks. The taste of the first course will directly depend on this.

• Leave the dried mushrooms intact or grind in a blender, then add to the soup as a powder.
• Store the product only in paper or paper bags and always in a dry place. You can also use cardboard boxes. Otherwise, the mushrooms will become saturated with moisture, which will lead to the formation of mold.
• Many types of plants are suitable for preparing the first course, but housewives give their preference to porcini mushrooms. The first dishes with their use are the most aromatic.
• In addition to the dried product, fresh and even pickled mushrooms can be added to the soup.
• Usually the finished dish is seasoned with sour cream and fresh herbs. But this is according to your wishes.
• When making soup, it is important not to overdo it with spices. They can easily overpower the mushroom taste of the dish. Therefore, only use pepper and bay leaves as a whole.

Dried mushroom soup - food preparation

Mushrooms must be prepared in advance; in general, they are not added to the soup.

• Soak the product in cool water for a couple of hours. If there is absolutely no time to wait, then pour boiling water over them and leave to swell for half an hour.

• Usually, the liquid in which the mushrooms lay is also used for the broth. Therefore, fill them with clean water. But still strain it through a sieve before boiling.

• Boil the mushrooms in the water where they have been soaked, only if you are sure that the plant is clean. Otherwise, rinse well under running water before adding them to the soup.
• Cut the swollen mushrooms into cubes or strips, then dip in the broth.

How to make dried mushroom puree soup

Soups with the consistency of soft puree are gaining more and more popularity. Cooking them is not as difficult as it might seem at first glance.

Ingredients:

• dried mushrooms to taste;
• potatoes - 1 pc.;
• onions - 1 pc.;
• ready-made broth - 1 tbsp.;
• cream - 1 tbsp.;
• vegetable oil;
• salt and spices to taste.

Advice. You can use any broth. If it is based on chicken, then the soup will turn out creamy and more tender. And if you cooked it from vegetables, then you will get a refreshing and summer dish.

Preparation:

• Prepare the mushrooms. Soak them, rinse. Since the soup will be chopped at the end, it is not necessary to cut them.

• Pour broth into a saucepan, bring to a boil and add mushrooms.

• Peel the potatoes, cut into cubes. Rinse off starch.

• Add it to the mushrooms, make it medium heat and cook the potatoes until tender. If the vegetable has become soft, then it has been cooked.

• In the meantime, peel the onion, chop it.

• Heat vegetable oil in a frying pan and fry the onion in it until golden brown, but transparent.

• When the potatoes are boiled, pour out some broth, you will need it later.
• Add fried onions to the mushrooms, stir with a spoon. Remove the pan from heat.

• Heat the cream and pour it into a container.

• At this stage, add salt and other spices as desired. But don't use too many of them. Stir everything with a spoon.

• Use a blender to puree the contents of the pot. If you do not have a manual apparatus, then use a combine in order to kill the mass.

• Try to achieve a smooth consistency in the soup. If lumps remain and bumps form, then add the broth and beat the mixture again. You can also use it to adjust the thickness of the soup.

• Serve the mushroom soup with herbs and croutons.

• To give the soup a delicate and mild flavor, at the end of cooking, add the grated processed cheese and leave on the stove to simmer for another 5 minutes.
• Before adding pasta to mushroom soup, roast them in a pan. Set the dishes on low heat, add the pasta and keep on the fire until a dark yellow color forms on them. This procedure will keep them warm and give the soup an original taste.
• Mushrooms of medium maturity have the richest taste and strong aroma. Therefore, choose such plants for drying. They will make the first course a little bit tart and with a bright mushroom flavor.

To prepare a soup from dried mushrooms, it is necessary not only to properly prepare the products, but also to take into account the technology of the recipe. Only then will the mushrooms reveal their aroma, and the dish will turn out to be very tasty. Bon Appetit!

For another way to cook the first course of dried mushrooms, see the video:

The fungal disease was inherited by me. My mother was an inveterate mycelium, I would say manic. She not only loved to pick mushrooms, but also knew a lot about their processing. Each mushroom had its own purpose.

Baby porcini mushrooms and russula - egg capsules were pickled separately for special occasions, green wines were sent to salting. And a lot of dried mushrooms were harvested - separately for mushroom caviar, separately for soups and pies. Only now I understand what a hell of a job it took to cook all these delicacies.

I also like to go mushroom picking. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dry mushrooms on a frosty day.

I cook dry mushroom soup, as my mother taught.

• Nothing but potatoes, onions, carrots and cereals. From spices - black peppercorns and dill seeds. Forest mushrooms have their own unique taste and do not need to spoil it with unnecessary seasonings and additives.
• Lots of ghee. Butter not only gives mushroom soup a soft creamy taste, but also replenishes it with missing fats.
• The groats are cooked together with mushrooms. So the cereal will add viscosity and satiety to the broth.
• I like to add wheat grits, but children like pearl barley and rice. Any of them will do.

Time: 1 hour soak, cook 1.5 hours
Complexity: average
Ingredients: 8 servings

• Dry mushrooms - 2 handfuls (1 cup)
• Potatoes - 2 pieces of medium size
• Carrots - 1pc of medium size
• Onion - 1pc
• Pearl barley (wheat, rice) groats - 3 tbsp. spoons
• Ghee or butter - 50 gr
• Dill seeds, black pepper, bay leaf, salt
• Fresh dill

How to make dried mushroom soup

• Break dry mushrooms into small pieces in a saucepan and pour 1.5 liters of cold water. Leave to soak for 1-2 hours.
• If the mushrooms are purchased, drain the water from the pan and fill it with clean water. If your own, you can not change the water and cook right in it.
• Put a saucepan with mushrooms over high heat. After boiling, remove the heat and cook over low heat with the lid closed for about an hour.
• While the mushrooms are boiling, peel the potatoes, carrots and onions.

• Cut the potatoes into cubes.
• Chop the onion finely, and the carrots into half rings.
• Heat the butter in a skillet and fry the onions.
• Leave the fried onions in the pan.
• After an hour, put the potatoes in the mushroom broth and add the wheat grits.

• Add dill seeds and black peppercorns.
• Continue to cook over low heat, cover with a lid.
• 15 minutes after the potatoes and cereals, send the carrots to the pan.
• After another 15 minutes, check the readiness of the cereals and potatoes. If they are cooked, put the fried onions in the soup along with the butter.

• Salt immediately after the onion, add the bay leaf and leave the mushroom soup over low heat to sweat for another 5 minutes
• After 5 minutes, the mushroom soup is ready.
• Pour the mushroom soup into bowls, seasoning it with sour cream and dill.

How I make dried mushroom soup:

• I break dry mushrooms with my hands into small pieces in a saucepan and pour 1.5 liters of cold water. Leave to soak for 1-2 hours.
• I put the saucepan with mushrooms on high heat. After boiling, leave the mushrooms to simmer over low heat with the lid closed for about an hour.
• While the mushrooms are boiling, I peel potatoes, carrots and onions.
• I cut the potatoes into cubes.
• Finely chop the onion, and the carrots into half rings.

• I heat the butter in a frying pan and fry the onions. I leave the fried onions in the pan. Mushroom soup loves butter. Without oil or with vegetable, it will appear empty. And with butter, the soup acquires a creamy-sweet taste.
• An hour later I put the potatoes in the mushroom broth.
• and pour in the wheat grits.
• I add dill seeds and black peppercorns. If no seeds are available, you can simply use fresh dill stalks. Dill gives the mushroom soup a breathtaking aroma. I continue to cook over low heat, covering it with a lid.

• 15 minutes after the potatoes and cereals, I send the carrots to the pan.
• After another 15 minutes, I check the readiness of the cereals and potatoes. If they are cooked, I put the fried onions in the soup.
• Immediately after the onion, I salt, add the bay leaf and leave the mushroom soup over low heat to sweat for another 5 minutes.
• After 5 minutes, the fragrant and delicious mushroom soup with a golden oily film and the smell of summer is ready.

Necessary:

How to make delicious caviar from dry mushrooms

The recipe for making caviar from dry mushrooms has not changed for many decades. Such a treat was prepared in the villages, and it was especially popular during Lent. Mushroom caviar can be served separately as a snack or used as an ingredient for sandwiches.

50 grams of dried mushrooms,

4 potatoes,

1.5 l of water,

1 carrot,

bay leaf - to taste,

peppercorns - to taste,

drain. oil to taste

sour cream - to taste,

1 onion

2 tbsp. tablespoons of flour.

How to cook:

Before cooking the soup, wash and soak the mushrooms in cold water for 4 hours or in boiling water for 30 minutes.

After that, they need to be cut into pieces. Do not pour out the water that the mushrooms have been soaked in, but use it to make the soup.

While the mushrooms are soaking, peel the onions and carrots, melt a little butter in a skillet, fry the onions and carrots, add flour at the end of cooking and cook for another 2 minutes.

Pour water into a saucepan, when it boils, put the mushrooms, cut into pieces, pour in the water in which they were soaked, and cook for 20 minutes.

Then add the diced potatoes.

In 10 minutes. add salt, pepper, lavrushka, fried carrots, onions and cook until the potatoes are tender.

Turn off the mushroom soup and let it sit for a while.

Creamy soup with dried mushrooms

Necessary:

1.5 liters of milk (2.5%),

1 tbsp. cream (10%),

200 g fresh champignons,

200 g dried white mushrooms,

3 onions, salt,

100 g plums. oils,

3 tbsp. tablespoons of flour

ground pepper (black and red) - to taste.

How to cook:

Rinse the dried mushrooms, pour a glass of boiling water over them and leave for 30 minutes.

Wash fresh mushrooms and cut into thin slices.

Peel the onion, fry it with 50 g of butter. Add another 50 g of butter, add slices of fresh and soaked mushrooms.

Fry the resulting mass for 15 minutes.

Add flour, fry for another 2 minutes.

Then, transfer the contents of the skillet to the pot.

Pour in the water in which the mushrooms have been soaked, then cream, milk.

Mix everything, cover with a lid. When the mixture comes to a boil, reduce heat to low and cook the soup for 25 minutes.

Mushroom Powder Soup

Necessary:

200 g dried mushrooms,

1 celery

2 carrots,

1 onion

rast. oil, salt, herbs, pepper - to taste.

How to cook:

Grind dried mushrooms into flour or powder using a blender.

Chop the onion and celery root, grate the carrots on a coarse grater.

Fry the vegetables in oil.

Boil water in a saucepan, add fried vegetables, add mushroom powder, salt, spices, cook for 15 minutes.

Pour the soup into bowls, add some finely chopped boiled egg and chopped herbs to each bowl.

Dried mushroom cream soup

Necessary:

150 g dried mushrooms

3 potatoes,

1 clove of garlic

50 ml cream

1 tbsp. a spoonful of chopped dill,

1 liter of chicken broth,

rast. oil to taste

pepper, salt - to taste,

1 onion.

How to cook:

Soak the washed dried mushrooms in cold water for 4 hours. Cut them into large pieces.

Bring the chicken stock to a boil, peel the potatoes, cut them into cubes and cook for 20 minutes.

Fry chopped onions in vegetable oil, add mushrooms and cook for 7-8 minutes.

Remove the boiled potatoes from the broth, chop them together with mushrooms and onions in a blender.

Put the resulting mass in the broth, add chopped garlic, pepper, salt.

Cook the soup a little over low heat, stirring constantly.

Then pour in the cream, beaten egg, stir, bring to a boil and remove from heat.