The mushroom season has come to an end, but for a real mushroom picker this is not a hindrance, because own billets will more than provide it with dishes from forest mushrooms for all the cold. For those who did not have time to dry the mushrooms, the packaging of ready-made ones can be found in almost any supermarket - they are the perfect base for ragout, broths and soups. Last we decided to devote this material.
Mushroom soup from dried white mushrooms - recipe
In the following soup of dried white mushrooms, we also decided to use champignons - neutral mushrooms, which will make the dish more textured.
Ingredients:
- dried white mushrooms - 2 handfuls;
- fresh champignons - 780 g;
- water 940 ml;
- onion - 85 g;
- garlic teeth - 2 pieces;
- handful of green parsley.
Preparation
Before boiling soup from dried white mushrooms, it is necessary to take up the mushroom broth, for which the dried white mushrooms are poured with boiling water and left to swell. After a lapse of time, the dried up mushrooms are extracted and cut together with the mushrooms. In the brazier, save the onion with a small amount of vegetable oil. As soon as the pieces become barely golden, put mushrooms to them and let the excess moisture completely evaporate. Add the chopped chives of garlic, and then fill it with broth from the mushrooms. Leave the soup on the stove for 20 minutes, then whisk with a blender and season to taste. Add the parsley during the serving.
Soup of dried white mushrooms with cream
The combination of cream and mushrooms is ideal for soup making. Here we also decided to diversify the white mushrooms with champignons, but you can put anything: chicken, vegetables, greens or any other forest mushrooms.
Ingredients:
- Dried white mushrooms - 45 g;
- champignons - 230 g;
- garlic teeth - 2 pieces;
- thyme - 3 twigs;
- flour - 15 g;
- water 520 ml;
- cream - 230 ml;
- butter - 45 g;
- Ground nutmeg - 1/4 tsp.
- onion - 65 g;
- white wine (dry) - 85 ml.
Preparation
Pour dried mushrooms with boiling water and leave to swell. Leave the broth for a while, and cut the mushrooms together with the mushrooms. Send the onions to the frying pan with melted butter and let them lightly brown. Sprinkle with nutmeg and pour in the wine. Let the moisture from the dishes completely evaporate, then add the leaves from the sprigs of thyme, flour, mix and pour the cream. Last add the mushroom broth and leave everything cooked on the stove for 12-15 minutes.
Once the broth thickens, you can remove the pan from the plate and start serving, or make soup puree from dried white mushrooms, pre-whisking all the ingredients with a blender. Crackers or crackers will be the perfect complement to hot soup.
Soup of dried white mushrooms with potatoes
Ingredients:
- Dried white mushrooms - 65 g;
- garlic teeth - 4 pcs .;
- butter - 45 g;
- cream - 230 ml;
- potato tubers - 135 g;
- onion - 85 g;
- a branch of rosemary.
Preparation
Pour the dried mushrooms with a liter of boiling water and leave to swell. Remove them from the broth, finely chop and salve with onion pieces in a large amount of butter. In the stupa, rub the leaves of rosemary with garlic and a big pinch of sea salt. The resulting paste add to the frying, and after 30 minutes fill everything with broth. Put small cubes of potatoes into the broth and leave them to cook until ready. After pour in the cream and whip the soup with a blender.
Soup of dried white mushrooms can be cooked in a multivark, setting the "Soup" mode after adding the potatoes to an automatic period of time.