Mushroom soup, prepared from dried mushrooms, has a more intense flavor and just a divine fragrance, compared to what is cooked from fresh. In addition, dried mushrooms keep all their usefulness intact even with prolonged storage.
When cooking mushroom soups, spices or spices are practically not used to preserve the delicious natural mushroom taste.
How to cook mushroom soup from dried white mushrooms - a recipe?
Ingredients:
- dried white mushrooms - 110 g;
- onion - 75 g;
- carrots - 75 g;
- vegetable refined oil - 35 ml;
- potato tubers - 550 g;
- flour - 30 g;
- water filtered - 3 l;
- salt.
Preparation
First of all pour the white mushrooms with warm water and leave for three hours. After the time has elapsed, we remove the mushrooms and rinse them thoroughly, and filter the infusion through several layers of gauze. We add the resulting liquid to a volume of three liters and place it in a soup pan. We chop the washed mushrooms, lay them in prepared water, heat them to a boil and, after reducing the heat, boil for forty-five to fifty minutes.
While the mushrooms are cooked, cleaned and cut into small cubes of potato tubers and rescued on the vegetable oil cubes onions and grated carrot until soft, adding two minutes before the end of the frying of wheat flour.
After the time allocated for boiling mushrooms, we throw potatoes into the broth and lay out the frying. We pour a soup to taste and keep it on fire for another ten minutes. We give him as much as he can and bring him to the table, savoring sour cream and greens .
Mushroom soup from dried mushrooms with pearl barley in a multivark
Ingredients:
- dried forest mushrooms - 50 g;
- pearl barley - 55 g;
- onion - 75 g;
- carrots - 75 g;
- vegetable refined oil - 20 ml;
- potato tubers - 250 g;
- cream cheese - 90 g;
- laurel leaf - 1 piece;
- water filtered - 2 l;
- fresh greens;
- salt.
Preparation
Pearl croup and dried mushrooms are washed well and soaked in different bowls in warm water for twenty minutes.
Meanwhile, we clean carrots and onions, cut into cubes, put them into the oiled capacity of the multivark and stand for twenty minutes, stirring, closing the lid of the device and installing the program "Baking" or "Frying". Then add the chopped mushrooms together with the liquid in which they were soaked, throw the pearl barley and potatoes, after having cleaned it and cut into small cubes. We pour the heated water to boiling, we translate the device into the "Quenching" mode and prepare the dish for an hour and a half.
Thirty minutes before the end of the cooking process, add the cream cheese, laurel leaf, salt and fresh herbs to taste.
Mushroom soup from dried mushrooms with noodles
Ingredients:
- dried forest mushrooms - 50 g;
- noodles - to taste;
- onion - 75 g;
- carrots - 75 g;
- vegetable refined oil - 35 ml;
- potato tubers - 250 g;
- laurel leaf - 1 piece;
- water filtered - 2 l;
- fresh greens;
- sour cream;
- salt.
Preparation
Dried wild mushrooms are washed very carefully in hot water and soaked in boiling water for two hours. Then shred them in small slices and put them in a saucepan of purified water, along with the liquid in which it was soaked. We put the pan on the stove and warm it to a boil.
After the expiration of the time, we throw the potatoes, previously peeled and cut into small cubes. Onions are cleaned, cut into cubes, carrots shredded straws and we pass all together on vegetable refined oil. We put the fry in the broth, throw the laurel leaf and taste salt and cook until done. Two minutes before the end of cooking, we throw noodles. Its quantity is determined according to your taste and the desired density of the prepared dish.
Aromatic mushroom soup is served with fresh herbs and sour cream.