Home Mushroom soups
Dried mushroom soup with noodles is very rich in useful elements and will perfectly satisfy even a fasting family. In addition, there are many options for mushroom soups with meat; it will be easy to choose the recipe that suits you.
Cook's tip: place the dried mushrooms in cold water for 3-4 hours. After which you need to rinse them well and pour out the resulting first mushroom infusion. Otherwise, the mushrooms may be poorly digested, become “rubbery” or begin to taste bitter.
How to make dried mushroom soup with noodles - 15 varieties
- Dried mushroom soup with noodles in a slow cooker
- Cheese and mushroom soup with noodles
- Transcarpathian-style yushka made from dried mushrooms with homemade vermicelli
- Asian noodle soup with dried shiitake mushrooms
- Dried chanterelle soup with chicken and noodles
- Boyarskie cabbage soup (Neva) with dried mushrooms and ham in a pot
- Creamy mushroom soup with small noodles
- Mushroom soup with potato dumplings and buckwheat
- Mushroom soup with barley and vermicelli
- Soup with beans, dried boletus and slices of beef brisket
- Camping mushroom soup made from dried ingredients with noodles
- Exquisite dried mushroom soup with sun-dried tomatoes and wine
- Tender mushroom soup with zucchini in a pot
- Chef's Mushroom Soup with Pasta
- Dried mushroom soup with lentils and vermicelli
Secrets of cooking noodles with porcini mushrooms
Preparing mushroom noodles is not difficult, but in order for the dish to be successful, it is important to choose and prepare the main ingredients correctly.
To prepare first and second courses, you can use store-bought pasta. But the most delicious option will be with homemade noodles.
Boletus mushrooms can be taken fresh, frozen or dried. However, the preparation of this ingredient before cooking will vary.
To preserve the taste and aroma as much as possible, fresh porcini mushrooms are used immediately after collection. They are thoroughly washed and cleaned. Boletus mushrooms should not be soaked, otherwise they will become saturated with moisture and become tasteless.
When using frozen mushrooms, you do not need to defrost them first. If they were prepared in sliced form, then they can be immediately sent into boiling water.
Attention! If porcini mushrooms are first defrosted, they will lose their structure, but if they are added to boiling water while still frozen, they will better retain their appearance.
But before preparing noodles with dried porcini mushrooms, they must be soaked in water. Typically the soaking time is 1-2 hours. Only after this procedure will dry boletus mushrooms in the finished dish be more tender and soft.
Dried mushroom soup with noodles in a slow cooker
Dried mushroom soup may seem like a complicated dish to beginners due to the large number of preparatory processes involved. Having a multicooker will make cooking as easy as possible.
Here and below are the ingredients for 4 servings:
- 2 medium potatoes
- 100 g dried mushrooms
- 1 onion
- carrot
- 1 tbsp. l butter
- 1.5 liters of water
- 30-50 g vermicelli
- pepper, salt, dill/parsley, bay leaf, sour cream - to taste
Preparation:
Rinse the mushrooms well under the tap, place in a cup and pour boiling water over them. Cover the cup and brew the mushrooms for at least 20 minutes. After letting the liquid drain, chop the mushrooms. This will need to be done before each preparation of dried mushroom soup.
Cook's tip: mushroom chitin is not the most easily digestible substance, so it is always recommended to cook any mushrooms first and discard the water. Already boiled mushrooms can be cooked further.
We prepare the vegetables; they should be washed and peeled. Cut the potatoes into cubes or 1-2 cm slices. Chop the onion, grate the carrots on a coarse grater (or cut into small cubes).
Sauté onions and carrots in butter: set the multicooker to “frying” mode, put the butter in a bowl, then add the vegetable mixture. Fry for 1 minute, add mushrooms. Cook everything together until the end of the mode, stirring and without lowering the lid.
Add potato cubes to the mushrooms and vegetables, add hot water and cook in “soup” mode. Don't forget to add salt, pepper, bay leaf. Cook until the end of the mode (at least 40 minutes). Taste the mushroom and potato for readiness, and the broth for saltiness. Add vermicelli in 5 minutes. Turn off, season with herbs and let stand for 5 minutes.
Classic recipe
For soup with dried mushrooms and noodles you will need:
- 100 grams of mushrooms;
- 2 onions;
- 2 liters of water;
- 4 tablespoons noodles;
- 50 grams of ghee;
- one carrot;
- two potato tubers;
- salt.
How to prepare:
- Wash the mushrooms and soak them in water for several hours.
- After the dried mushrooms have soaked, boil them until soft in the same water where they were soaked. If you skip the soaking step, the soup will take much longer to cook.
- Strain the resulting broth, rinse the mushrooms themselves with tap water and cut into small pieces.
- Grate the carrots (take a small one), finely chop the onions. Fry the vegetables in melted butter for three minutes, then add the mushrooms to them and cook all together for about five minutes.
- Add mushrooms with onions and carrots, sliced potatoes and salt to the broth, strained after boiling the mushrooms.
- When the potatoes are half cooked, add vermicelli to the soup.
- Cook the soup for another five minutes. Then remove from the stove, add chopped herbs and let it brew for about ten minutes.
You may be interested in: Soup with mushrooms and buckwheat: preparation methods Pour the hot soup into bowls and add a spoonful of sour cream to each.
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Cheese and mushroom soup with noodles
The cheese gently accentuates the mushroom flavor, making it tender and creamy, the soup will be thicker and saltier.
Ingredients:
- 1 onion and 1 carrot
- 1 clove of garlic
- vegetable oil for frying
- processed cream cheese 70 g
- 150 g dried mushrooms
- 50 g vermicelli
- 1.5 liters of water
- pepper, salt, dill/parsley - to taste
Preparation:
Soak the mushrooms. Prepare frying: peel, chop and sauté vegetables in vegetable oil for 3-5 minutes until golden brown.
Bring the water in the pan to a boil. Chop the mushrooms finely, add them to the vegetables, and fry for another 5-8 minutes. Cover the mushrooms with a lid and reduce heat to low.
Pour the mushroom broth into a saucepan, avoiding sediment. Cut the cheese or transfer it with a spoon into boiling water. Bring to a boil and add the mushrooms, cook for 20-30 minutes over low heat. Add salt according to the cheese.
Fry the vermicelli in a frying pan with the remaining vegetable oil for 5 minutes and add it to the soup, cook for another 2 minutes. Add chopped garlic and herbs to the soup.
Classic recipe
For soup with dried mushrooms and noodles you will need:
How to prepare:
- Wash the mushrooms and soak them in water for several hours.
- After the dried mushrooms have soaked, boil them until soft in the same water where they were soaked. If you skip the soaking step, the soup will take much longer to cook.
- Strain the resulting broth, rinse the mushrooms themselves with tap water and cut into small pieces.
- Grate the carrots (take a small one), finely chop the onions. Fry the vegetables in melted butter for three minutes, then add the mushrooms to them and cook all together for about five minutes.
- Add mushrooms with onions and carrots, sliced potatoes and salt to the broth, strained after boiling the mushrooms.
- When the potatoes are half cooked, add vermicelli to the soup.
- Cook the soup for another five minutes. Then remove from the stove, add chopped herbs and let it brew for about ten minutes.
Pour the hot soup into bowls and add a spoonful of sour cream to each.
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Transcarpathian-style yushka made from dried mushrooms with homemade vermicelli
Transcarpathia is a Ukrainian southwestern region, comfortably nestled in the picturesque warm foothills and very rich in noble species of mushrooms. Yushka is the local name for the broth.
Cook's tip: dried mushroom concentrate can be conveniently stored in glass jars in powder form. For example, you can grind them in a coffee grinder. With this addition, the aroma of the soup will become simply magical, and the soup will be very rich.
Ingredients:
- 1 onion
- 100 g dried white mushrooms
- 250g flour
- 1 carrot
- 1.5 liters of vegetable or meat broth
- 50g vermicelli
- 1 egg (optional)
- vegetable oil for frying
- pepper, salt, parsley/green onions - to taste
Preparation:
Pour boiling water over the prepared mushrooms, let it brew for 20 minutes. Finely chop the onion, grate the carrots on a coarse grater. Fry the vegetables in vegetable oil for about 10 minutes. Cut the mushrooms into pieces of approximately 1.5 cm and place in a saucepan. Add onions and carrots, pour in broth and aromatic mushroom broth. Add salt, put on fire and cook for about an hour
We prepare vermicelli ourselves: add salt and 0.5 cups of water to the sifted flour (you can add 1 egg). Knead the dough, roll it into a ball and let it rest for 20 minutes, covering it with a clean cotton towel. Roll out the dough thinly, dusting the surface and rolling pin with flour. Allow the flatbread to dry slightly for easy slicing. Carefully but tightly roll the flatbread into a roll and cut it into 5-7mm puff circles. Toss the noodles with your fingers, separating them, and cook in salted water until they boil again, then drain the water.
Add greens to the soup, check the saltiness, turn off the stove and let the soup brew. Place the noodles in plates before serving and pour over the soup.
Homemade noodle soup
Dried porcini mushroom soup (the recipes differ not only in the broth) can be varied by adding homemade noodles, which do not contain harmful additives (dyes, flavor enhancers).
Homemade noodle soup
Making homemade noodles is simple; you will need:
- Flour – 300 g.
- Water – 25 ml.
- Eggs – 3 pcs.
- A pinch of salt.
- Sunflower oil – 1-2 tbsp. l.
Noodle cooking process:
- In a deep bowl you need to mix all the ingredients and knead a stiff dough, which must be put in the refrigerator for 1 hour.
- Then the dense dough is divided into 2 parts and each is rolled out into a thin layer, sprinkled well with flour.
- Each layer is cut into strips 30-40 cm wide and placed on top of each other, after which the resulting stack is chopped crosswise into a thin strip.
- The noodles are separated from each other, excess flour is sifted out using a sieve and then used in cooking.
For soup with dried mushrooms and cooked noodles you need:
- Dried mushrooms – 30 g.
- Homemade noodles – 200-300 g.
- A small onion.
- Carrots – 1 pc.
Mushrooms need to be filled with 1.5 liters of water - it will be needed later for cooking.
- Dried boletus mushrooms are removed from the container in which they were soaked and cut into small pieces. Add a little more water to the mushroom broth (for volume). Boletus mushrooms are poured into a saucepan; after boiling, they need to be boiled for 30 minutes.
- While the boletus mushrooms are being cooked, the frying is done. The carrots are cut into thin strips, and the onions into half rings. Vegetables are fried for 1-3 tbsp. l. butter until softened.
- When 30 minutes have passed, frying, salt, spices and noodles are added to the soup. Cover the pan with a lid and leave on moderate heat for another 5 minutes. Let the finished soup brew for another 10 minutes.
This soup can be suitable for Lent if you prepare the noodles without eggs.
Asian noodle soup with dried shiitake mushrooms
It’s not entirely clear whether this traditional dish is Korean, Thai or Chinese, but lovers of Russian mushrooms will definitely like it. “Imperial mushrooms” shiitakes have a sweetish taste and grow on the trunks of chestnut trees.
To prepare such an Asian soup, we stock up on food in chain supermarkets on the shelves where everything for sushi is sold.
Ingredients:
- carrot
- 1 package (85-100 g) dried shiitake
- 80 g noodles (glass starch, egg, rice or buckwheat)
- clove of garlic
- about 2-3 cm of fresh ginger root
- 2-3 green onions
- 1 package (225 g) firm tofu
- vegetable oil for frying (Asians love sesame oil)
- 1.5 liters of water
- pepper, salt, green onions - to taste
Preparation:
Soak dried shiitakes in cold water for at least 30 minutes. Wash and peel the vegetables. Cut off the white parts of the onion feathers and cut into rings. Grate the carrots as for Korean carrots; if you don’t have a special grater, it doesn’t matter, cut it the way you like. Chop the ginger and garlic very finely.
Pour oil into a thick-bottomed pan, heat it, and fry the vegetables. Then add water and simmer, without bringing to a boil, over medium heat for 8 minutes, add salt.
Drain the mushrooms, squeeze and finely chop. Add them to the pan and cook for 15 minutes. Add the noodles and cook the soup until half cooked, following the instructions on the package. Then add tofu cut into cubes (1 cm), garnish with green onions.
Cream soup with pumpkin
Puree soups are considered the best for those who suffer from gastrointestinal diseases. Such dishes can be made either dietary or higher in calories. They are served to children and the elderly, as the consistency of such soups is soft and digested quickly.
Cream soup with pumpkin
For it you will need:
- Dried porcini mushrooms – 30 g.
- Pumpkin – 600 g.
- Fresh cream – 100 ml.
- Dried pumpkin seeds - for decoration.
Before cooking, bake the pumpkin in foil at 180 degrees for 30-40 minutes.
- Beat the soft pumpkin in a blender along with the cream. The resulting liquid is poured into a saucepan.
- Separately, pre-soaked mushrooms are boiled in salted water (30 minutes).
- Once the mushrooms are boiled, you can do it in two ways: either leave the mushrooms whole and combine them with the pumpkin puree, or beat them together with the puree until smooth.
Fried squid rings or rye croutons go well with the finished soup.
Dried chanterelle soup with chicken and noodles
Let's move on to meat soups with mushrooms. The texture of chanterelles themselves is a little similar to chicken, so they will go perfectly with it.
Ingredients:
- 300 g chicken (1 thigh or 2 legs or breast)
- 1 medium onion
- 1 medium carrot
- 2 potatoes
- 150 g dried chanterelles
- 200g thick sour cream or country cream
- butter and vegetable oil for frying
- 50g noodles
- greens, salt, pepper - to taste
- 1.5 liters of water
Preparation:
Soak the chanterelles in cold water for an hour, then rinse and drain. Prepare chicken broth. Remove the meat from the bones and place in a saucepan.
Fry the onion in butter, cut the chanterelles and, adding vegetable oil to the frying pan, fry them with the onion. Add salt, cover and simmer for 10 minutes.
Wash the potatoes, peel them, cut them into cubes, grate the carrots on a coarse grater. Bring the broth to a boil, cook the potatoes and carrots until the potatoes are soft for about 20 minutes.
Combine all ingredients and cook for another 5 minutes. Before serving, add sour cream or cream.
Cream soup of fresh porcini mushrooms with cream
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Ingredients
- 300 g porcini mushrooms;
- 1 onion;
- 2 tablespoons butter;
- 500 ml vegetable or chicken broth;
- 150 ml cream;
- salt and pepper - to taste.
Preparation
Cut the mushrooms into medium pieces. Chop the onion.
Melt butter in a saucepan over medium heat. Fry the mushrooms and onions for 4-6 minutes. Pour in the broth and simmer for 10-15 minutes or a little longer, until the mushrooms are cooked and sink to the bottom.
Grind the soup with a blender. Add cream, salt and pepper. Stir and serve.
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