Dried mushroom soup with vermicelli - the magic of forest aroma: recipe with photos and video

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

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.

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.

With Chiken

The recipe can be slightly varied by adding chicken. The combination of chicken, mushrooms and noodles is perfect, and this soup is just as easy to prepare. So, the ingredients:

chicken breast with skin;
3.5 liters of water;
60 grams of forest dried mushrooms;
one onion;
one carrot;
one parsley root;
vermicelli - to taste;
pepper;
rast. oil;
fresh herbs;
salt.

How to prepare:

Soak dried wild mushrooms in warm water for half an hour.
Wash carrots and onions and cut into small cubes.
Wash the chicken breast with bone and skin, put it in a saucepan, add water, add parsley root, ground pepper and salt, cook over low heat, remembering to stir and skim off the foam.
Pour some sunflower oil into another pan and heat it up. Sauté the onion in it, then add the carrots and cook them together until the carrots become lighter in color. Pour chicken broth into the saute and cook over low heat.
Place mushrooms in a saucepan with sautéed vegetables and broth, bring to a boil, reduce gas and continue cooking for a few more minutes.
Remove the skin from the chicken and add it to the soup. At the very end of cooking, throw in a few small handfuls of small, thin noodles and cook until done.

Pour the finished chicken soup with dried mushrooms and noodles into plates, sprinkle chopped fresh herbs into each.

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.

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.

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.

Boyarskie cabbage soup (Neva) with dried mushrooms and ham in a pot

This dish uses as many hearty ingredients as possible to make it very filling: it's a great lunch after a physically hard day at work. The cooking is multi-step, beginners should try simpler recipes.

Ingredients:

1.5 liters of water or meat broth
1kg sauerkraut
1 carrot
parsley root
1 onion
1 potato
200 g beef
1 tbsp. l. flour
150 g dried mushrooms
3 cloves of garlic
100 g ham
50 g vermicelli
oil or fat for frying
greens, salt, pepper - to taste

Preparation:

Pour boiling water over prepared dried mushrooms, after 20 minutes, remove and squeeze the mushrooms, cut into smaller pieces. Set the broth aside.

Squeeze the cabbage, place in a thick-bottomed saucepan, pour in 1 cup of broth, add oil or fat and simmer, stirring over medium, then low heat for about an hour (it’s convenient to do this in a slow cooker on the “stew” mode).

Wash and peel the vegetables, cut the potatoes into cubes, chop the onions and carrots. Sauté onions and carrots for 2 minutes in a small frying pan, add flour and stir well, fry for another minute.

Combine the remaining broth with the mushroom broth, bring to a boil and cook the potatoes until half cooked. Add cabbage, fried vegetables and cook until the potatoes are ready, add vermicelli 5 minutes before the end of cooking.

Cut the beef into slices (approximately 1.5 x 4 cm) and fry it for 15 minutes. Chop the mushrooms and fry for 10-15 minutes.

Transfer the cabbage soup in portions into pots, distributing meat and ham, cut into strips, on top of each. Simmer in the oven at 120 degrees for 15-20 minutes until the meat is cooked. Serve with sour cream and herbs.

Creamy mushroom soup with small noodles

This delicate, aromatic soup is very easy to prepare and is suitable not only for lunch, but also for a romantic dinner, because mushrooms, especially champignons, are known aphrodisiacs.

Ingredients:

100g dried mushrooms (mushroom powder works great here)
100 g cream 10%
500 ml broth
1 small onion
1 tbsp. l. flour
2 tbsp. l. butter
30 g small noodles (you can use stars)
vegetable oil for frying
greens, salt, pepper - to taste

Preparation:

We prepare the champignons as described above. Finely chop the onion, fry for 3 minutes, add chopped mushrooms, fry for 15 minutes, then cover with a lid and leave on the stove turned off.

On another burner in a saucepan, melt the butter, add flour and stirring continuously, fry the mixture, gradually pouring in 2 tbsp. l. broth. Place the mushrooms and onions in a deep saucepan or bowl, add broth, and blend until thick and homogeneous with an immersion blender. Combine the mushroom mass with the creamy flour mixture in a saucepan and cook for 5-7 minutes. Add cream, salt and pepper, bring to a boil, add noodles and cook for another 5 minutes.

Creamy mushroom soup

This is the first dish, good to serve when for your guests. The soft, mushroom taste of the creamy soup will not leave any of them indifferent. Be sure that each of your guests will ask you for the recipe.

The recipe is for 4 servings.

Ingredients:

White mushrooms-300g.
Potatoes - 2 pcs.
Water - 1.5 l.
Carrot-1 pc.
Bow - 1 pc.
Bell pepper - 1 pc.
Chicken egg - 4 pcs.
Cream 28% -80ml.
Dill to taste.
Salt and pepper to taste.
Vinegar -1 tbsp.
Vegetable oil - 2 tbsp.

Cooking method:

Fry onions, carrots, bell peppers and mushrooms. Peel the potatoes, cut into cubes and pour boiling water over them. Bring to a boil, add seasonings to taste and fry. Cook until done. Before removing the pan from the heat, add the cream and bring to a boil.

Separately cook poached eggs.

Pour water into a separate bowl and add vinegar. Poached eggs should be cooked separately. Remove the shell from the chicken egg. Place a tablespoon of a chicken egg into boiling water with vinegar and stir the water constantly. After 2 minutes, the egg should be removed. When the soup is ready, pour into bowls, add fresh herbs and a poached egg.

Mushroom soup with potato dumplings and buckwheat

You can put a wide variety of cereals, legumes and pasta into mushroom soup: rice, pearl barley, lentils, oatmeal, pasta, noodles. The most aromatic and healthy cereal is buckwheat. By supplementing the traditional recipe for mushroom soup with buckwheat with potato dumplings, we get an incomparable texture and aroma.

Ingredients:

100 g dried mushrooms (champignons or others)
buckwheat 50 g (pre-cooked)
2 liters of water or chicken broth (boil the chicken breast with salt, onions and carrots, then remove the vegetables, and optionally add the meat to the soup at the end)
1 onion or 1 leek
1 carrot
2 large potatoes
1 egg
2-4 tbsp. flour
30 g spider web vermicelli
vegetable oil for frying
greens, salt, pepper, bay leaf, sour cream - to taste

Preparation:

Pour boiling water over washed mushrooms. Boil the potatoes in their skins and cool, peel, mix with flour and egg, add salt and knead into a homogeneous dough. It is convenient and quick to form the dumplings with a teaspoon and immediately place them in boiling water. In this case, the dough should be slightly liquid.

Peel the onions and carrots, chop finely and fry for 3 minutes, add squeezed and chopped mushrooms. Reduce heat and fry mushrooms and vegetables some more

15 minutes. Add mushroom broth, frying, buckwheat, bay leaves, salt and pepper to the dumplings. Cook for 15 minutes, add the web, turn off the heat and let the soup stand on the stove for 5-10 minutes.

Mushroom soup with chicken broth and noodles

Required ingredients:

ham or chicken – 500 g;
dried mushrooms – 70 g;
pearl barley – 4 tbsp;
onions – 1 pc.;
carrots – 1 pc.;
wheat flour – 1 tbsp;
potatoes – 2 pcs.;
tomato paste – 1 tsp;
salt and black pepper.

Cooking process:

In the evening, mushrooms and cereals are soaked in a separate bowl. The cooking process begins with preparing the broth: the chicken is boiled until cooked, after which it is separated from the bones. The finished meat is cut into pieces.

Mushrooms and pearl barley cut into strips are placed in the broth. After 20 minutes, pour the water in which the mushrooms were soaked into the soup, and lay out the potato slices.

Onions and carrots are sautéed in a frying pan with oil. Flour and tomato paste are also added to them. The finished dressing, as well as chicken meat, are sent to the soup, after which it should be cooked for about 10 minutes. At the end, all that remains is to add salt to the soup, remove it from the heat and set aside for 15 minutes.

Bon appetit!

A step-by-step recipe for a delicious soup of dried porcini mushrooms or a mixture of different mushrooms with vermicelli (and, if desired, with homemade noodles), potatoes, carrots and onions.

I know for sure that many people love to eat mushrooms, and some people love to pick them even more. I always look forward to autumn - my favorite season. And I spend every morning in the forest looking for mushroom spots. When the harvest is harvested, preserved and frozen for the winter, I begin to dry the mushrooms. Dry porcini mushrooms are especially delicious! You can then cook with them all winter, and not only soups, but also add them to stews, creamy pasta, stewed or fried potatoes, stewed cabbage, cutlets. I’ll tell you a secret, if you have a lot of dry mushrooms, you can grind them into dry powder with a blender or coffee grinder, and then add this powder to soups and other dishes. A hundred times tastier than mushroom chemical cubes or other seasonings!

By the way, did you know that the Thais and Chinese (I think, like many Asians) also prepare a similar soup? Only from our own, local products: exotic for us, but a common breakfast dish for Thais!

So, let's move on to preparing the soup.

To prepare a delicious mushroom soup you will need:

50 g dried mushrooms
3 medium potatoes
1 medium onion
1 carrot
50-100 g vermicelli or chopped spaghetti
salt, spices
vegetable or butter for frying

Mushroom soup with barley and vermicelli

Barley pearls (“pearls”) are a very nutritious and healthy product. They will enrich the body with phosphorus, improve the digestibility of mushrooms, and the soup with barley will turn out to be very satisfying. An unusual combination of herbs and spices will make the taste “restaurant-like”.

Ingredients:

100-150 g dried mushrooms
2.5-3 liters of water (boil some of it immediately to add mushrooms)
fresh herbs (celery stalks, dill, parsley)
spices (black peppercorns, cloves, allspice)
vegetable oil for frying
0.5 tbsp pearl barley
1 onion
1 carrot
1 white root (parsnip, celery or parsley root)
salt, pepper to taste

Preparation:

Pour boiling water over the prepared mushrooms (washed and soaked for 2 hours in cold water, drained). After 20 minutes, pour the hot mushroom broth into a saucepan and add water.

Cook's tip: when draining the broth into a saucepan using a colander, line it with napkins or gauze folded several times to prevent grains of sand from getting into the soup.****

Place a bunch of herbs and spices in a saucepan with water (for convenience, you can tie the stems with a cotton thread and put the spices in a metal tea strainer), this will be the basis for the soup. Bring the broth to a boil, meanwhile chop the mushrooms. Add mushrooms to the broth, after boiling, cook for 40 minutes.

Rinse the pearl barley and dry it. Heat the oil in a frying pan and place the cereal there, fry over medium heat, stirring for about 5 minutes. Add the cereal to the broth.

Finely chop the onion, chop the carrots into strips, and chop the roots. Fry the vegetables until soft for about 5 minutes. Transfer them to the broth, cook everything together until the mushrooms and pearl barley are ready, at the end add the vermicelli in 5 minutes.

With pearl barley

Ingredients:

Porcini mushrooms – 300 g;
Raw pearl barley - ½ tbsp.;
Carrots – 1 pc.;
Onion – 1 pc.;
Salt - to taste;
Vegetable oil;
Greens - optional.

What we do:

Two hours before the start of cooking, pour boiling water over the pearl barley and leave.
Next, drain the water and set to cook in new clean water over low heat.
Cut the mushroom caps and stems into medium pieces and fry until golden brown.
Place them in a saucepan with pearl barley and cook for about another 30 minutes.
Peel the onion and carrot, chop finely and fry until golden brown.
Pour the roast into the pan. Cook for another quarter of an hour. At the end, add herbs and salt to taste.

Soup with beans, dried boletus and slices of beef brisket

A high-protein dish with a tart mushroom aroma, very easy to prepare. The main difficulty is to choose quality beef and cook a good broth.

Cook's tip: beef brisket for a tasty broth should be young and fresh, its bright red color and elasticity will tell you about this. The brisket must also contain cartilage for the broth.****

Ingredients:

400 g beef brisket
2-3 liters of water
300 g white or red beans
100 g dried boletus
2 small onions
2-3 small potatoes
carrot
1 tbsp. tomato paste
vegetable oil for frying
30 g vermicelli
greens, salt, pepper - to taste

Preparation:

Rinse the beans and pre-soak them in cold water for at least an hour (or better for 4 hours or overnight, so they will cook faster).

Rinse the meat, pour cold water into a deep saucepan and set to cook (this will also take about an hour), periodically removing the foam with a slotted spoon; after boiling, you can add a whole peeled onion and salt. Pour hot water over the mushrooms (after washing and soaking for 4 hours) for 30 minutes.

Transfer the cooked meat to a bowl to cool, strain the broth and return to the pan. Drain the water from the swollen beans, pour them into the broth, add salt and pepper. Prepare vegetable frying from onions, carrots and tomato paste. Peel the potatoes and cut into cubes.

Chop the mushrooms, then mushroom broth and combine the mushrooms with the broth. Cut the cooled meat into portions (across the grain), add to the soup, and cook until the beans are fully cooked. Add the chopped potatoes and fry them, cook until the potatoes are ready, add vermicelli at the very end. Let it brew for 10 minutes.

How to select and prepare mushrooms for cooking

The most aromatic and delicious soup is made from dry whites. But it will be no less tasty if you add dried boletus, aspen and other tubular ones. If you don’t go mushroom hunting on your own, you can buy several ready-made bunches from a trusted grandmother at the nearest market. They are used very sparingly, and a small portion will last for the whole winter.

Before cooking the soup, the mushrooms must be soaked for several hours and then rinsed thoroughly. Strain the remaining water through cheesecloth. Then they need to be cut into small pieces, filled with strained water and boiled broth. The most suspicious cooks advise draining the first broth, however, if you are confident in the quality of your supplies, you can skip this step.

Camping mushroom soup made from dried ingredients with noodles

A super-quick recipe suitable for tourists and outdoor recreationists. This warming, smoky soup tastes equally delicious on a wood chip stove, over a fire in a kettle, or over a gas burner. Of course, it is better to dry the products in the fall for future use; it is very convenient to do this in an electric dryer, or stock up on already dried ones before the event. On a hike, extra grams in your backpack (and minutes of cooking) are useless, so dried vegetables, mushrooms and meat are ideal for travelers.

Ingredients:

100 g dried finely chopped mushrooms
1.5 liters of water
50 g vermicelli
50 g of a mixture of dried vegetables (take to taste - onion, carrots, tomato, pepper, potato, garlic)
150 g of jerky/dried meat (consider its saltiness)
dried herbs, salt, pepper - to taste

Preparation:

First of all, boil water on your fireplace. While it is boiling, rinse the mushrooms (just in case) and soak them in a small bowl, then discard the water. Add mushrooms to boiling water, add salt and cook for 20 minutes.

Then put the meat in the soup, after 5 minutes add the vegetables, cook everything together for another 10 minutes. At the very end, as usual, greens and vermicelli are added.

Borscht with dried porcini mushrooms

Dried mushroom borscht is another variation of the famous Russian dish, and its preparation is just as simple.

Borscht with dried porcini mushrooms

Products for borscht:

Dried mushrooms – 70 g.
Cabbage – 300 g.
Carrots and onions 1 pc.
Beetroot – 1 medium pc.

Tomatoes or sweet peppers are added to the recipe.

Fill the pan with water and bring to a boil. Potatoes and mushrooms are chopped. After boiling, reduce the heat, add salt and potatoes. Cook for 15 minutes.
Mushrooms are then added to the soup. Beets and carrots are chopped on a grater, and onions are chopped randomly. Heat vegetable oil in a frying pan. Lay out the onions first, then the rest of the vegetables. A pinch of sugar is sometimes used for taste. Everything is fried together for 6-8 minutes.
Along with the frying, randomly chopped cabbage is added to the soup. Cook for 20 minutes. over moderate heat, then add spices.

This dish goes well with fresh sour cream and rye bread.

Exquisite dried mushroom soup with sun-dried tomatoes and wine

Dried assorted mushrooms, champignons, or pure white dried mushrooms would fit perfectly into the recipe for this dish. You will need fortified sweet wine, dessert wine - Marsala, Madeira, Prosecco or Sherry. You can take fresh tomatoes, but the soup will taste better with sun-dried ones. Small pasta, such as risoni or stellini, is perfect for soup; you can also replace it with noodles.

Ingredients:

100-150g dried mushrooms
2 tbsp. olive oil
1 large clove of garlic
1 leek
1 tbsp. tomato paste
300 g sun-dried tomatoes (or 600 g fresh)
0.3 tbsp. guilt
bay leaf 1-2pcs
dill seeds 0.5 tsp
1l vegetable broth
30g fine paste
olive oil
salt, white or pink pepper - to taste
baguette or white bread for croutons

Preparation:

Heat oil in a thick-bottomed saucepan, fry the onion for about 5 minutes, add salt and pepper. Chop the garlic, squeeze and chop the mushrooms (not very finely), add to the vegetables, fry over medium heat for about 10 minutes. Place dill, bay leaf and tomato paste in a saucepan.

Cut the sun-dried tomatoes into 2 more parts (fresh, peel and seed, cut into 2 cm pieces), add to the mushrooms, fry for 5 minutes. After this, pour vegetable broth and mushroom broth into the pan and cover with a lid.

After the soup boils, add wine and cook over low heat for another 20 minutes. Prepare croutons or crackers: dry bread without crusts in a dry hot frying pan with a drop of butter, and serve separately.

Classic soup recipe

Dried porcini mushroom soup (vegetarian recipe) has its own classic version. This dish is originally Russian; it was served with chopped herbs and sour cream. Wild mushrooms add richness and flavor to the dish.

Dried mushrooms – 70 g.
Potatoes – 3-6 pcs.
Onions – 2 pcs.
Carrots – 1 pc.

Classic soup recipe

Before preparing any soup, soak the boletus mushrooms and rinse them well:

The onions need to be finely chopped. Pour vegetable oil (3 tbsp) into a thick-bottomed pan. As soon as it warms up, add onions to it. The vegetable is fried until soft.
The carrots are peeled and grated on a coarse grater. After the onion has softened, it is placed in a pan. Cook until the carrots are noticeably browned.
Mushrooms need to be added to the vegetables without draining the water in which they were soaked. If they were large, it is best to chop them, then put them back into the broth, and pour the broth itself into the frying bowl more carefully, since there may be sediment at the bottom. Mushroom water can also be strained through cheesecloth.
Immediately after the mushrooms, another 500 ml of water is poured in. After boiling, add salt and reduce heat to low. Cover the pan with a lid and cook for 30 minutes.
Potatoes are cut into small slices and also added to the soup. Cook everything together for another 15 minutes.
Once this time has passed, chopped dill, pepper and bay leaf are poured into the dish. No more additional seasonings are required.
The fire is turned off, the soup should be left to brew for another 5-10 minutes.

The soup is served hot, with croutons, fresh rye bread or dinner rolls.

Tender mushroom soup with zucchini in a pot

This dietary dish will appeal even to those who are not very fond of zucchini, because thanks to the rich mushroom taste of the soup and similar texture, the vegetable is not noticeable at all.

At the stage of adding vegetables and mushrooms to the broth, you can optionally puree the soup with an immersion blender - this will not change the excellent taste, it will only become even more tender.

Ingredients:

dried mushrooms 150 g
zucchini (or zucchini) 200 g
1 medium onion
1 medium carrot
hot vegetable broth 1 l
1 tbsp. flour
1 tbsp milk
30g vermicelli
vegetable oil for frying
herbs, salt, pepper, sour cream or white 1% yogurt - to taste

Preparation:

Prepare the mushrooms and leave in hot water for 20 minutes. Set the broth aside, squeeze out the mushrooms and chop the large ones. Peel and finely chop the vegetables (if you don’t use a blender further, otherwise you can cut them all the same into cubes): onion into cubes, carrots on a coarse grater, zucchini into small 3mm slices (we disguise them as mushrooms). Make a fry of onions and carrots.

Place the mushrooms in the pan, lightly fry for 3-5 minutes, then simmer, stirring, for 20 minutes. Add the zucchini and cook for another 10 minutes, stir in the flour. Add milk, salt and simmer for about 5 minutes over low heat.

Divide the soup into pots in portions, pour in vegetable broth, leaving a couple of cm to the top, and place in the oven, heated to 200 degrees for half an hour. Turn off the stove, add vermicelli to each portion, mix and keep in the oven for 5-10 minutes. Before serving, sprinkle with herbs and add yogurt or sour cream.

Ingredients

Broth (vegetable, chicken) – 2 l;
Mushrooms: dry – 150 g, frozen – 250 g, fresh – 200 g;
Small vermicelli from durum wheat – 80 g;
Potatoes – 2 pcs.;
Unscented sunflower oil – 30 ml;
Carrots – 1 pc.;
Yellow or white onion – 1 pc.;
Fresh greens - parsley, dill, celery;
Black pepper and salt - to taste.

How to make fresh mushroom soup with vermicelli

If you have ready-made chicken broth, soup with mushrooms and noodles can be cooked in about 30 minutes. However, using plain water does not in any way detract from the taste of the finished dish. So, while the liquid in the pan is boiling, you need to peel the washed and prepared vegetables.

The prepared potatoes are cut into cubes of the same size. As soon as the liquid boils, add potatoes and salt.

It is best to grate carrots. This way, its “presence” in the soup will become more harmonious, and the color of the broth will become deeper. Onions are chopped into small cubes.

Place a medium-diameter frying pan with a flat bottom over low heat. All the sunflower oil is poured here, and the onions and carrots are immediately laid out. These vegetables must be sautéed over low heat with constant stirring. When the contents of the pan acquire a light golden hue and become soft, the frying is considered ready.

Mushrooms are cut depending on their size: large ones into 4 parts, and small ones into 2. Now they need to be added to the sautéed vegetables and kept a little over even heat, stirring frequently.

After just 3 minutes, the contents of the frying pan can be added to the pan with the prepared potatoes.

As soon as the saucepan boils again, pour vermicelli into it. To prevent the pasta from sinking to the bottom and turning into a lump, stir the contents of the container for a minute.

It remains to cook the soup for no more than 5 minutes. For taste, add a bay leaf, which should be removed from the soup at the end of cooking. At this point, the dish is peppered and salted. After the soup is cooked, chopped greens are added to it.

Removed from the heat, the saucepan should “reach” the desired state. To do this, leave the soup covered for 5 minutes, and only then pour it into plates. A great addition to the dish is a teaspoon of thick sour cream in each serving.

Mushroom soup with noodles is ready; this light, richly flavored dish will perfectly diversify your everyday menu and will be a good component of a festive feast.

Details

Mushroom soup with noodles is a real peasant dish, because homemade noodles with aromatic mushrooms can easily be considered a culinary classic. In addition, the soup made from dried mushrooms contains vitamins, macro- and microelements, as well as proteins that are very similar to meat.

Chef's Mushroom Soup with Pasta

A detailed recipe for preparing an unusual mushroom soup from dried mushrooms with pasta from a famous chef, with many secrets and tricks, will help you surprise your dinner guests.

Ingredients:

100 g dried porcini mushrooms
50 g conchiglioni pasta (large shells)
100 g butter
2 liters of boiling water
3 small potatoes
1 carrot
1 leek
0.5 tsp. flour
dry Sherry 1-2 tsp.
vegetable oil for frying

Preparation:

Pour the washed mushrooms with hot water and cook over low heat for about 30 minutes. Peel the potatoes, cut them into 4 parts and cook separately until tender, add salt to the water. We also set the pasta to cook separately in salted water.

Cook's tip: potatoes and pasta will cook faster if you add a piece of butter to the water****

Peel the carrots, cut into circles or shapes (using a carving knife). Strain the mushroom broth through a mesh colander. Rinse the mushrooms with cold water and let the water drain. Take the white-green part of the stem from the leek and finely chop it. Melt a little butter in a frying pan, add vegetable oil and fry the onion for 2-3 minutes.

Finely chop the mushrooms and add to the onion, add salt, after 10 minutes add a little more butter. Add flour to the mushrooms, 1 tbsp. mushroom broth and mix well.

Carefully transfer the mushroom broth into the pan using a ladle, without stirring the sediment, and bring to a boil. At this point, the shells should be cooked, rinse them with cold water and leave to drain in a colander. The potatoes are also ready, drain the water and dry. Make mashed potatoes and butter.

Add carrots to the boiling mushroom broth, coarsely chop the green part of the leek, and add to the soup. We fill the shells with mushrooms and potatoes (3 pieces per serving). Pour some of the broth into a frying pan and place the stuffed shells there, steaming them under the lid. Add wine to the broth.

Place the shells on deep plates and fill with broth.

Porcini mushrooms - stages of preparation

Dried mushrooms differ from fresh ones in the following nutritional value indicators:

Product type	Squirrels	Fats	Carbohydrates	Calorie content
Fresh porcini mushrooms	3.9 g	1.8 g	1.0 g	34 kcal
Dried porcini mushrooms	23.5 g	6.4 g	31 g	282 kcal

Dried boletus mushrooms differ in storage conditions - in a dry, tightly closed container, placed in a cool, dark place. Otherwise, they may spoil.

Porcini mushrooms - stages of preparation

Drying porcini mushrooms for further use is simple:

Clean the collected mushrooms well, remove the roots, and wipe with a damp cloth.
Without washing, cut into 2 mm thick slices.
Leave to dry. The boletus mushrooms dry in an electric dryer for 3-5 hours, after which they can be used.

Before preparing a dish, use fewer dried mushrooms than fresh ones. There should not be a lot of spices for the future dish; they can overwhelm the mushroom aroma.

Dried mushroom soup with lentils and vermicelli

Lentils are another tasty and healthy alternative to cereals, or more precisely legumes, in soup. The longest variety to prepare, but the healthiest, is the plate variety (green).

Ingredients:

2 liters of water
0.7 tbsp lentils
50 g dried mushrooms
2 medium potatoes
1 carrot
1 onion
1 clove of garlic
vegetable oil for frying
salt, pepper, herbs - to taste

Preparation:

Cook the lentils in salted water following the directions on the package (15-20 minutes). Peel the onion, carrots and garlic, chop, fry for 5-7 minutes, add garlic, stir.

Peel the potatoes, cut into slices. Transfer the vegetables to the potatoes, and the prepared mushrooms into a frying pan with the remaining oil. After 10-15 minutes, when excess water has evaporated from the mushrooms, add them to the soup. Cook for another 10 minutes, add salt, pepper, and garnish with herbs.