Mushroom soup made from dried mushrooms: 10 most delicious recipes

If we consider mushroom dishes, then soups occupy a special place in them. And this is not surprising. These forest delicacies are tasty, healthy, and, according to many, can easily replace meat. They go well with almost all vegetables, cereals and legumes, and are prepared with meat, chicken, and fish. By adding just a handful to any soup, we will make it even more aromatic, appetizing and tasty! Therefore, they are collected with pleasure from the forest, and dishes from them are prepared with no less pleasure.

In the last article we prepared soups from fresh mushrooms using simple and tasty recipes. But today we will prepare them from dried ones. And you will be pleasantly surprised to know that there are quite a lot of them, and they all suit different tastes. Therefore, everyone can find a recipe to their liking. It's like with hodgepodge. There are many recipes and each is delicious in its own way. By the way, see the recipe for classic solyanka here. For the most delicious recipe for mushroom solyanka, follow this link.

By the way, you only need a little mushrooms for the soup. In individual recipes from 30 to 100 grams. But when they lie in water and swell, they will increase in size several times. You can soak them in cold or warm water. It will be enough to keep them in warm water for 30-40 minutes, but in cold water you will need to keep them for 2 to 3 hours. The mushrooms are boiled in the same water, so why waste them? We already have experience in cooking mushroom puree soup from dried mushrooms. So we will hone our skills.

And to make dried forest delicacies taste like fresh ones, you can soak them in cold milk. Just don't forget to salt it. However, let's not get ahead of ourselves. After all, each recipe will have a detailed step-by-step description. So let's get cooking.

Dried porcini mushroom soup with meat and vermicelli - the most delicious recipe

Great simple recipe for every day. The main thing is to stock up on boletus mushrooms, boletus mushrooms, honey mushrooms, or any other representatives of the forest kingdom during the summer season.

But in this recipe we will use the most delicious ones - white ones. Soups with them always turn out great!

We will need:

• dried white – 30 g
• beef bones – 250 gr
• onion – 1 pc.
• carrots – 1 pc.
• celery root – 50 g
• parsley – 3-4 sprigs
• vermicelli thin “spider web” – 30-40 g
• vegetable oil – 1-2 tbsp. spoons
• butter – 1 tbsp. spoon (or melted)
• sour cream - 3 heaped tablespoons
• salt to taste

Preparation:

1. Wash the meat bones, add cold water and cook. When boiling, and during cooking, remove the foam so that the broth turns out transparent. Cook over low heat until cooked, that is, until the meat comes off the bone.

This may take about 2 hours, the time depends on the type and quality of meat.

It can be taken of any variety. It turns out delicious with pork and beef, as well as with chicken broth.

2. Soak dried boletus in warm water and let stand for 30 minutes.

3. Cut the onion into cubes. Grate the carrots and celery root using a Korean carrot grater or a regular one. Or you can simply cut them into very small strips.

4. Fry the onion in a frying pan, adding oil. Then add chopped carrots and celery root. Fry lightly, then pour broth from the pan and simmer over low heat.

5. When the meat is cooked, remove it with a slotted spoon, and strain the broth through a colander and cheesecloth so that no bones accidentally get into it.

6. Cut the soaked boletus into slices and place in a pan with broth. Do not throw away the water in which they were soaked; it can be added instead of the boiled water in which the meat was cooked. To do this, you will need to strain it and bring it to a boil.

7. Remove the meat from the bones, cut it and return it to the broth.

8. When they are ready, put the stewed onions and roots into the pan. Add salt to taste.

9. Separately, boil small vermicelli in salted water; the “spider web” variety is very suitable for this. You can cook with pasta, but keep in mind that it boils a lot, so you need to add it just a little so that the soup does not turn into pasta porridge. When the vermicelli is ready, drain the water and add it to a common pan.

10. Dilute sour cream in a small amount of water and pour into boiling broth. Mix well until smooth.

11. Before turning off, add butter or ghee. It will give the broth and soup in general an appetizing rustic aroma and an incredible delicate taste.

12. You can serve the soup with chopped herbs, or just like that. The soup already has enough of everything.

The cooking process is not entirely simple, but the soup itself is tasty, nutritious, and always eaten with great pleasure. So cook and eat healthy!

How to dry mushrooms at home

Peel and wash mushrooms for drying at home, cut large parts of mushrooms: caps into slices about 3x3 cm, stems into circles. String the chopped parts of the mushrooms on a strong thread - the caps separately, as they dry faster, the stems - separately.

Hang the threads with mushrooms in a dry, sunny place with a distance from each other. Cover with gauze to protect against insects. Keep in the sun for 7-9 days, putting the finished dry mushrooms into jars. Store in glass jars in a dry, dark place. This way mushrooms can be stored for up to 5 years.

How to dry mushrooms in the oven

Cut the mushrooms as for drying on strings, arrange them in 1 layer on a baking sheet (or 2 baking sheets), using baking paper. Dry the mushrooms for 2.5 hours at a temperature of 25 degrees, the next 2 hours at a temperature of 70 degrees, then another 2 hours at a temperature of 55 degrees. In order for the mushroom moisture to come out of the oven, the oven door is opened slightly.

Then you should check the mushrooms for readiness: a properly dried mushroom is dense, elastic, does not crumble or break. An under-dried mushroom is rubbery and soft. If you haven’t completely dried the mushrooms, you can later hang them in the kitchen on strings for final drying, which in this case will take 2-3 days.

Tip: when cutting mushroom caps for drying, keep in mind that in the future they will need to be strung on a thread - so that the mushroom slice does not crumble when cutting, provide a little lint-free dense part of the cap for each slice.

Mushroom soup with dried honey mushrooms and pearl barley - a classic recipe

This option can be prepared with both fresh and dried honey mushrooms. If they are fresh, then you should take 150 grams more of them. But we will not be distracted from the topic and will cook with dried ones.

In general, the variety does not matter much, but, of course, if you have “noble varieties”, then it is better to give preference to them.

We will need:

• dried honey mushrooms – 100 g
• pearl barley – 2/3 cup
• potatoes – 4-5 pcs.
• onion – 1 pc.
• butter – 2 tbsp. spoons
• salt - to taste
• sour cream - for serving
• fresh herbs - for serving

Preparation:

1. Rinse pearl barley thoroughly under running water. Then pour a glass of hot water and steam. This will help cook it faster.

2. Pour boiling water over dried honey mushrooms, then rinse and add cold water. Leave to swell for at least 30 minutes, preferably up to 2-3 hours.

3. Then cook the broth using honey mushrooms, using the same water. There is no need to make the fire high; it is better to cook over low heat, at a very low boil. Simmer until done.

4. Then drain the broth through a colander, but do not pour it out; we will use it in the future. Allow the mushrooms to cool and cut into slices.

5. Chop the onion and fry in butter until golden brown. There is no need to make the fire high; the onions should simmer rather than fry.

6. Add chopped honey mushrooms and fry everything together.

7. Add fried onions with honey mushrooms and barley to the broth, strained through cheesecloth and brought to a boil.

8. Add potatoes cut into small cubes or cubes. Then add salt to taste. Cook until all ingredients are ready.

9. Pour into plates, sprinkle with chopped fresh herbs and season with fresh sour cream.

This soup is super tasty and super healthy. We will read about the beneficial properties of our main ingredient today, but pearl barley has no less beneficial properties. Of all the known cereals, it is credited with almost all the advantages that all cereals combined have.

And it’s not for nothing that its name comes from the word “pearl” - pearl. Most likely, the cereal was so named not only because of its similarity to this rare jewel, but also because of the useful components that it contains.

How long to soak

With different methods of drying raw fruiting bodies, their pulp has unequal density, so it takes different amounts of time to soak it.

The duration of soaking dried boletus mushrooms before cooking depends on how the product was dried:

• Boletus mushrooms dried in the sun or in a warm room have more tender flesh, so it is enough to soak them for 30 minutes or 1 hour;
• if drying was carried out in an oven at a low temperature, then it is recommended to keep the dry product in liquid for about 2–4 hours;
• Boletus mushrooms, dried as a result of sudden exposure to high temperatures, have especially hard flesh, so it is better to soak them overnight.

Soaked dried mushrooms need to be checked periodically to understand how much longer they need to be kept in the liquid. As soon as the mushrooms swell and become soft to the touch, they are used for cooking.

Important! When soaked, the size of dried porcini mushrooms increases several times, so it is recommended to take no more than one handful of the product to prepare one dish.

Soup with dried mushrooms and dumplings in chicken broth

If you are a fan of first courses with dumplings or dumplings, then this is the place for you. And if the dish is cooked with chicken broth, it will actually be a “song”. Although you can cook with any meat or even vegetable broth.

Dried forest delicacies will provide the desired fat and good taste.

We will need:

• dried mushrooms – 100 gr
• or fresh – 200 gr
• chicken – 300 gr
• potatoes – 2-3 pcs.
• egg – 1-2 pcs (depending on size)
• flour – 2-3 tbsp. spoons
• salt - to taste
• greens - for serving

Preparation:

1. Boil light chicken broth. Boil whole potatoes together with the chicken. Remove the chicken from the broth and let it cool. If they were on the bone, then remove them and cut the meat into portions.

But I like to just divide it into small fibers, or cut it into small cubes, and then you get a lot of meat.

When ready, remove the potatoes.

2. While it is hot, crush it into puree, beat in the eggs and add flour, salt and mix. This should be dough for dumplings.

The composition of the products for this is indicated approximately, since everything depends on the size of the potatoes. Therefore, do not add everything at once, but mix in little by little and watch the consistency.

3. If you cook from dried mushrooms, you must first soak them for 30 minutes in slightly warm water. Then cut into pieces and dip into chicken broth. Cook until fully cooked. Salt the broth to taste.

If they are fresh, they should be thoroughly washed and cleaned. Cut into pieces and add to the broth. As soon as they begin to boil, foam will appear; it must be carefully removed, and this must be done until it is over.

4. When they are cooked, either fresh or dried, prepare two teaspoons.

5. Using them, form dumplings and lower them into the boiling broth. Cook for 2-3 minutes.

6. Then turn off the heat, pour chopped herbs into the soup and close the lid tightly. Let stand for 5 minutes. Then pour into plates and taste with pleasure.

This is such a delicious soup we got.

The right choice of porcini mushrooms

You should not purchase boletus mushrooms from strangers, especially in areas where their growth is random. The optimal place of purchase is a market or supermarket; the seller must have a certificate for the product. The shelf life of mushrooms, depending on storage conditions, is from 6 hours to 5 days; they should be in dry trays or boxes; packaged mushrooms should not be visually damp.

There should be no mucus on the legs and caps, and the flesh should spring back when pressed.

Comparative table of the composition of nutrients in various fresh mushrooms, per 100 g:

When dried, the pulp loses moisture and the ratio changes. All values, except fat content, increase by approximately 12–14 times. Their number increases by an average of 7.5 times.

Mushroom soup with buckwheat and dried boletus (country grain)

This is an old dish of Russian cuisine, and it has an interesting beautiful name - krupenya. We cooked it with any cereal in a Russian oven and always ate it with great pleasure. It turned out to be very satisfying and aromatic, with a real smell of a summer forest.

You can cook krupenya with different grains, but it tastes best with buckwheat.

We will need:

• dried boletus mushrooms – 6-8 pieces
• onions – 2 pcs.
• potatoes – 3-4 pcs.
• carrots – 1 piece (small)
• parsley root – 1 pc.
• buckwheat – 0.5 cups
• dill - half a bunch
• ghee - 2 tbsp. spoons
• baked milk – 1 glass
• or sour cream - 0.5 cups
• salt - to taste

Preparation:

1. Rinse the boletus thoroughly, then add water and let it sit for a while until it gets wet. Transfer to a saucepan and add the same water, boil until tender. Remove, let cool and cut into small strips.

2. Fry chopped onions in melted butter, add chopped white onions to it and also lightly fry them.

3. Strain the mushroom broth and bring the amount of liquid to 2.5 liters. Place potatoes and carrots cut into cubes, which can be grated on a coarse grater, or also cut into strips.

4. As soon as the water boils, add fried white buckwheat with onions and thoroughly washed buckwheat in several waters.

5. Add salt to taste and cook for 10-12 minutes until half cooked.

6. Then remove from heat, add baked milk or sour cream, stir and put in the oven. Cook there for another 10-15 minutes.

Such grains are called bleached (that is, from the word “to whiten”, to make white). Season it either immediately before serving, or before putting it in the oven.

Serve and eat while it's hot. Season and garnish with chopped dill.

How to dry porcini mushrooms yourself. Storage rules

The simplest technology is to string it on twine and hang it in a draft. Duration is difficult to predict because it depends on temperature, humidity and light. Even the speed of air movement affects the time; on average, it is up to a week. It is better to dry boletus mushrooms in the oven cut into plates.

When heated to about 60°C, this will take about a day, and you will have to periodically rearrange the roasters from top to bottom of the cabinet, and even remove them from it for a short time. Dried boletus mushrooms are stored in small portions in canvas bags, preferably in a hanging position. You can also package them in paper bags of 100–150 g and place them in rows in wooden boxes.

Video on how to prepare a hearty soup with dried honey mushrooms in a slow cooker

To avoid standing at the stove for a long time, a multicooker comes to the aid of housewives. Currently, many have appreciated the methods of preparing dishes in it.

We also have this recipe in our selection. And its peculiarity is that the soup is prepared according to a very simple recipe. And fresh vegetables are used as additional components. You can call this method classic.

Here is an option for cooking in a slow cooker. I think that fans will appreciate it. Fast, simple and easy!!!

Adviсe

And now some useful information on how to cook dried mushroom soup.

Before preparing dishes with vermicelli or noodles, it is recommended to heat the pasta in a dry frying pan without oil until light brown with constant stirring. After this treatment, they will not spread out during cooking in the broth and will have a positive effect on the taste of the soup.

The taste of mushroom soup will become more delicate if you add a little creamy processed cheese at the end of cooking. You can take a fermented milk product with mushroom flavor.

To prepare soup, it is better to take not the youngest mushrooms, but also not overgrown ones, then the aroma of the dish will be brighter and the taste will be tart.

Mushroom soup with melted cheese and vegetables

In the previous article there is a video recipe on how to prepare such a soup from frozen forest products. And you can watch it by following the link.

And today we will prepare another version of the soup, and it will also be very tasty.

We will need:

• dried chanterelles – 50 g
• processed cheese – 1 piece (100 g)
• potatoes – 3-4 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• vegetable oil – 2-3 tbsp. spoons
• bay leaf – 1 pc.
• salt - to taste

Preparation:

1. Rinse the dried chanterelles thoroughly and soak them in warm water for 30-40 minutes. If there are no chanterelles, then this is not a reason to refuse to prepare a delicious soup. You can take any varieties that you managed to buy in the store, or pick them up in the forest.

2. Then remove them with a slotted spoon and carefully pour the water into a saucepan so that sediment remains at the bottom. We pour it out. Add water to reach 2.5 liters and place our forest delicacies in the water again. Boil them until done.

3. Then drain the broth through a colander, let them cool and cut into strips or larger pieces. Who likes it more?

4. Lightly fry the pieces in a frying pan, adding a tablespoon of oil.

5. In a separate frying pan, in the remaining oil, fry the chopped onion and grated carrots. Try not to overcook. You can add a little broth to stew the vegetables.

6. Add chanterelles to the broth and cook until tender. Then add the potatoes cut into thin cubes. Add salt to taste.

7. After 10-12 minutes, add onion and carrot dressing to the broth. Add bay leaf.

8. Cut the cheese into cubes and add to the broth. Mix thoroughly and cook for 3 minutes.

9. Serve with sour cream and fresh herbs.

It turns out very simple, satisfying and nutritious! And delicious!

About the soup

There are a lot of recipes for this dish. Mushrooms are combined with a variety of foods, so the soup is cooked with potatoes, pearl barley, pasta, lentils, beans, etc. It is not recommended to overuse spices: bay leaves and black peppercorns are enough. Sour cream dressing is ideal for mushroom soup.

If you need a light broth, add more porcini mushrooms. If you want dark soup, you need to take more so-called black ones (aspen boletuses, boletus mushrooms).

How to cook dried mushroom soup will be discussed in this article. But first, a few words about the preliminary preparation of the main ingredient.

Classic mushroom bowl with dried porcini mushrooms and semolina dumplings

In the Urals, mushroom soup is affectionately called mushroom mushroom. I like this name, it suits this dish very well. And that’s why I called this option that. This is another way to cook a tasty dish for a hearty lunch. There is no meat here, and we won't add potatoes here. Let's prepare dumplings with semolina.

Unusual, savory and tasty!

We will need:

• dried porcini mushrooms – 50 g
• onion – 1 pc.
• carrots – 1 pc.
• parsley root – 15 g
• butter – 2 tbsp. spoons
• salt - to taste
• water – 3 glasses
• greens - for serving
• sour cream - for serving

For the dumplings:

• milk – 150 ml
• semolina – 100 gr
• egg – 1 pc.
• salt - to taste

Preparation:

1. Rinse the white ones and pour cold water directly into the pan, cook until tender. Then drain them in a colander and strain the broth. We will continue to cook on it.

Let the forest meat cool slightly and then you can cut them into slices.

2. Finely chop the onion and roots and sauté into a piece of butter.

3. Prepare the dumplings. To do this, bring the milk to a boil, form a funnel in the middle with a spoon and pour semolina into it. Stir and cook the porridge over low heat. You should cook it for about 15 minutes, while making sure that it does not burn, that is, you need to stir it more often.

4. Remove the finished porridge from the heat and cool. Then beat in the egg and add the remaining oil. Mix thoroughly until a homogeneous mass is formed.

5. Form dumplings from the resulting mass and boil in lightly salted water. Then drain in a colander to drain excess liquid.

6. Place chopped white and sautéed roots with onions into the boiling broth, cook everything together for 5-10 minutes.

7. Pour the finished soup into bowls and place the prepared dumplings in it. Garnish it with fresh chopped herbs and, if desired, sour cream.

Borscht with dried honey mushrooms and sprats in tomato

Don’t be surprised, you can make real borscht with dried forest products. Yes, yes... it will be with cabbage, beets, everything as it should be. But instead of meat here we will use honey mushrooms and sprat in tomato for the broth.

Have you ever cooked borscht with fish? This is delicious. I advise you to prepare it. And if you want to learn how to cook classic borscht, follow the link. There is an article with a selection of recipes.

We will need:

• dried honey mushrooms – 100 g
• sprat in tomato – 1 can
• beans – 0.5 cups
• potatoes – 2-3 pcs.
• cabbage – 250-300 gr
• beets – 1 piece
• onion – 1 pc.
• carrots – 1 pc.
• parsley root – 1 piece
• tomato puree – 1 tbsp. spoon
• flour – 1 tbsp. spoon
• vegetable oil – 2 tbsp. spoons
• salt, pepper - to taste
• bay leaf – 1-2 pcs
• vinegar 9% – 0.5-1 teaspoon (or 0.5 lemon)
• sour cream - for serving
• fresh herbs - for serving

Preparation:

1. Soak the beans overnight in water at room temperature.

2. Pour boiling water over the honey mushrooms and rinse thoroughly, then soak in warm water for 30-40 minutes. Drain the water and cut them into small pieces.

3. Strain the broth through cheesecloth, bring the contents to 2 liters and put on fire. Once it boils, add beans and honey mushrooms. Cook until half cooked.

4. Cut all vegetables, onion into cubes, carrots, parsley root into strips, potatoes into cubes. Grate the beets on a coarse grater.

5. Fry the onion in a frying pan, add carrots and parsley root. Fry lightly, then add flour, wait until it is lightly fried and pour in the broth from the soup. Reduce heat and simmer vegetables until soft.

6. Then add tomato puree, and soon the beets. Simmer everything together until done. Finally add vinegar or lemon juice.

You don’t have to add tomato puree, since we have sprat in tomato. But I add it to make the borscht more rich and red. Tomato in sprat will give taste, but will not give color.

7. Now back to the soup, the beans and honey mushrooms are almost ready and you can add cabbage and potatoes to them. Cook until done.

The time will depend on the variety and age of the cabbage. If it is young, then it will be enough to cook it for 15 minutes, and if it is old, then it will take a little longer.

8. Then add all the stewed vegetables and sprat along with the tomato. Let it boil and add salt to taste. Add bay leaf.

We did not salt the soup earlier, since all dishes with legumes are salted at the end of cooking, about 10 minutes before the end.

9. Cook everything together for another 7-10 minutes. Then turn it off and let it brew for 10 minutes.

10. Chop the greens. Pour the borscht into bowls, sprinkle with herbs and season with sour cream. If desired, you can add ground black pepper.

This borscht is tasty even without honey mushrooms, but it is they that give it the additional aroma and taste that make it unforgettable.

With potato

Dried mushroom soup with potatoes is a very easy to prepare dish. It requires a minimum of ingredients and very little time.

Products:

• Two or three handfuls of any dried wild mushrooms.
• One onion.
• Five potatoes.
• Water.
• Vegetable oil.
• A level teaspoon of salt.
• Sour cream.

Step-by-step preparation of dried mushroom soup with potatoes:

1. Rinse the mushrooms in cold water (never hot or soak them). If they are large, you need to break them with your hands.
2. Pour the mushrooms into a three-liter saucepan, pour in cold water so that it does not reach 6 cm from the edge of the container, and put on fire. Once it boils, reduce heat and simmer for 15 minutes. The mushroom broth should be viscous and light to dark brown in color, depending on the type of mushroom.
3. Peel the potatoes, wash and cut into cubes. Put it in the broth, turn up the heat, stir. When it boils, reduce the flame.
4. Pour vegetable oil into a frying pan (dry and cold) until it covers the entire bottom, place over medium heat and heat. While it is heating, cut the onion into small cubes, then add it to the frying pan, stir, reduce the flame and bring to a golden color. As soon as the vegetable is browned, remove the pan from the stove.
5. When the potatoes are ready (you can check this by pressing the stick against the wall of the pan with a spoon: if it mashes easily, then the vegetables are ready), add the fried onions to the soup, add salt, stir, turn the heat to medium, cover with a lid, bring to a boil and cook for two minutes.

Pour dry forest mushroom soup into bowls, add sour cream if desired.

Mushroom solyanka

And such a soup can be prepared by a real housewife. After all, she should have various mushrooms in stock. And if she can buy fresh ones, then she must dry, salt and pickle them herself.

We will not describe them here specifically by variety. Take the ones you have and the ones you like best.

We will need:

• fresh mushrooms – 100 gr
• dried – 20 g
• marinated – 70 gr
• salted – 60 g
• onions – 2 pcs.
• pickled cucumbers – 300 g (3 pcs)
• olives – 120 gr
• capers – 100 gr
• lemon – 0.5 pcs.
• tomato puree – 120 gr
• butter – 60 g
• sour cream – 150 gr
• bay leaf – 1 pc.
• salt, pepper - to taste
• parsley, dill - for serving

As you can see, the composition of the products is quite impressive - a lot of saltiness and the ingredients themselves. It’s not for nothing that the soup is called hodgepodge.

Preparation:

1. Wash and clean fresh mushrooms, any kind, but preferably different varieties (for example, porcini mushrooms, boletus mushrooms, saffron caps and even champignons). Cut into pieces and place in boiling water, cook for 10-15 minutes, skimming off the foam.

Fresh representatives always have a lot of foam, and it must be removed.

2. Pre-soak the dried preparations in warm water for 30 minutes, then boil them in the same water in which they were soaked. After boiling, cut them into strips.

3. Chop the onion and fry in a frying pan with butter. Once slightly softened and golden, add tomato puree. Which should also be slightly simmered over very low heat.

4. Scald salted saffron milk caps or milk mushrooms with boiling water. If they are very salty, then let them sit in boiling water for a while. Then cut into strips.

5. Chop any pickled delicacies - boletus, boletus, aspen or white boletus.

6. Prepare the cucumbers. If they have seeds, they need to be removed. It is also advisable to peel the skin. And cut into thin strips.

7. Place all prepared products, except pickled mushrooms and fried mushrooms with onions, in boiling water and cook for 15 minutes.

The marinated ones are not cooked for a long time, this makes them tough.

8. Then add fried and chopped marinated pieces, salt, pepper to taste and bay leaf. Let it boil.

9. Add olives and capers to the soup and let simmer over low heat for 5 minutes.

10. Serve solyanka with sour cream and chopped herbs.

Place a slice of lemon on each plate. Or the lemon can be served on a separate plate. And whoever wants can squeeze the juice into their hodgepodge.

Delicious soup with dried butter and vegetables

This is a full-fledged, hearty dish that you definitely won’t leave hungry after eating. And it’s okay that there is no meat or chicken in the composition, there is such a rich vegetable composition that all the components are quite enough to make the dish not only tasty, but also nutritious.

The composition and quantity of vegetables can be changed at your discretion.

We will need:

• dried boletus – 20-30 g
• potatoes – 2-3 pcs.
• tomatoes – 1 pc.
• onion – 1 pc (small head)
• carrots – 1 piece (small)
• green beans – 100 g
• green peas – 70 g (fresh or canned)
• parsley – 3-4 sprigs
• vegetable oil – 2 tbsp. spoons
• salt, pepper - to taste
• bay leaf – 1 pc.

Preparation:

This soup turns out to be quite thick, and can be used as both a first and a second course.

1. Rinse the buttermilk under cold water and soak in slightly warm water. Let them sit for 30 minutes to allow them to absorb water.

2. Then drain them in a colander, pour the water into a saucepan and put it on the fire. Place the soaked boletus there and boil until tender.

3. Then strain them again, let cool and cut into slices.

4. If you use frozen green beans, they should be boiled in boiling water for 3 minutes. Then drain the water. This is necessary to remove bitterness.

If the beans are fresh, we will add them fresh.

5. Cut the onion into small cubes and fry in vegetable oil until light golden brown.

6. Grate the carrots using a Korean carrot grater and add to the onions. Simmer everything together, adding a little broth from the pan.

7. Cut the potatoes into small slices. Add it and the stewed vegetables to the pan.

8. Place green beans there too: either boiled or fresh. Cook for 15-20 minutes.

9. Remove the skin from the tomatoes; to do this, you need to pour boiling water over them and then place them in cold water. Cut them into cubes or small slices.

10. Add tomatoes, cauliflower and peas to the soup. Add salt and pepper to taste.

11. Cook until tender, about another 15-20 minutes. Before turning off, add bay leaf 3 minutes before turning off.

12. Serve sprinkled with chopped parsley.

Eat with pleasure!

This soup can be prepared from fresh butter or other varieties. In this case, there is no need to soak them. They will need to be peeled, washed and cut into pieces. Pour in water and cook until all the foam is removed.

Then add potatoes and everything else on the list.

The rest of the recipe remains unchanged.

And if you cook it from frozen, first boil the potatoes for about 10 minutes, then put the mushrooms in boiling water; there is no need to defrost them. Wait until the water boils, skim off the foam. Then add all other ingredients according to the recipe.

Cooking time

Soaked dried mushrooms need to be cooked for half an hour. If we are talking about whites, then 20 minutes will be enough for them. Other types of mushrooms take about half an hour to cook.

Now let’s talk about how to cook dried mushroom soup. The article presents several recipes: with potatoes, vermicelli, pearl barley, cream, processed cheese.