Mushroom soup is a delicious and incredibly fragrant dish. But if you cook it from dried mushrooms, it will also be useful. The recipe for this dish has many variations and gives every housewife the opportunity to choose what she will like.
Mushroom soup from dried mushrooms with pearl barley
Ingredients:
- pearl barley - 85 g;
- white dry mushrooms - 55 g;
- garlic - 10 g;
- potatoes - 135 g;
- onions - 135 g;
- water filtered - 2.5 liters;
- vegetable oil - 15 g;
- carrots - 145 g;
- tomato - 305 g;
- spice;
- sour cream - 15 ml;
- greens .
Preparation
Mushrooms washed, put into a bowl, scalded with boiling water and we mark 1 hour. After, put them in a saucepan, pour in ice water and cook for 35 minutes at minimum heat. Pearl barren soak for the night, and then throw it to the mushrooms.
Carrots are cleaned, cut into cubes and fry in a small amount of oil in a frying pan. Next, spread the finely chopped onions, stir and pass the vegetables for 5 minutes. Throw the roast in a saucepan with broth and potatoes, cut into strips. Tomatoes are washed, cut in half, and garlic squeezed through the press. Stir tomatoes with garlic and spread the resulting sauce into a saucepan. 5 minutes before cooking season soup with dried mushrooms and pearl barley spices, sprinkle with chopped herbs, cover with a lid and languish until the softness of the vegetables. Before serving, we pour the dish on plates and season with sour cream.
Soup from dried mushrooms with vermicelli
Ingredients:
- white dried mushrooms - 55 g;
- potatoes - 155 g;
- onion - 55 g;
- carrots - 75 g;
- vermicelli - 45 g;
- garlic - 5 g;
- spice.
Preparation
To make soup from dried mushrooms, peel potatoes and chop straw. Mushrooms soak and leave for 35 minutes. Then the liquid from them is filtered through a sieve into a saucepan and boiled mushrooms for 40 minutes with a weak boiling. After that, we remove them neatly with a noise, and we again filter the broth and boil it. Onions are cleaned, shredded in thin semirings and wessed in butter until translucent. After that we add
Without losing time, carefully put it into the mushroom broth, previously prepared potatoes, throw the vermicelli and cook the contents until half-ready, covering the lid. Now add the vegetable roast, salt and simmer the dish for a few minutes. We serve mushroom soup from dried white mushrooms, decorated with chopped herbs and seasoned with low-fat sour cream.