Dried mushroom soup: preparation features, recipes and reviews

Mushrooms are truly an amazing gift from nature. You can easily prepare many delicious and nutritious dishes from them, such as julienne, sauces, and appetizers. However, there is little that can compare with an excellent mushroom soup made from dried honey mushrooms, which you can enjoy in the winter. These small mushrooms do not lose their taste at all after drying, so in the summer you can collect enough of them for the whole year. This article will tell you how to cook soup from dried honey mushrooms most correctly, so that you can then get unforgettable pleasure from it.

About the benefits of dried honey mushrooms for the human body

If mushrooms are dried correctly, they retain all the beneficial properties of fresh ones. Newly collected honey mushrooms have many advantages.

• They are rich in minerals, including the much-needed iodine, zinc and copper.
• They contain important vitamins for humans, and in considerable quantities. For example, they contain as much vitamin B1 as baker's yeast.
• In terms of protein content, they can be equated to meat. This is in raw mushrooms, and in dried mushrooms it is 2 times more.
• Essential amino acids and unsaturated fatty acids make this product very useful.

If you eat honey mushrooms regularly, you can improve your blood composition, increase your immunity, and normalize digestion. In winter, there are no fresh honey mushrooms; you will have to use pickled, salted or dried ones. The easiest way is to cook soup from them.

How to store dried honey mushrooms

If you dried honey mushrooms on strings, you can leave them like that for storage. The main thing is that the room is ventilated and dry, and that there are no foreign odors that honey mushrooms can absorb.

Another option is to put them in bags made of thick fabric, or make envelopes from newspaper. The main thing is to keep moisture out. In addition, you can put it in glass jars for storage, but they must be clean and dry.

The next storage option is in powder form. To do this, dried honey mushrooms must be ground in a blender and stored in a clean glass jar. If desired, you can combine it with seasonings and add it to dishes.

At home, dry honey mushrooms should be stored in a dry, well-ventilated area. Cover tightly from dust, flies and other insects.

If the mushrooms are dried according to all the rules, stored in a dry room and there are no pests in them, then the shelf life is up to three years.

How much and how to cook dried mushroom soup

Before preparing various dishes from dried mushrooms, you will have to soak them so that they are saturated with water. Soak well-washed mushrooms for 1 to 5 hours. You can do this in cold water, but the mushrooms will be very tasty if you soak them in milk. Mushrooms are boiled in the water in which they were soaked. After 25 minutes they are ready for further cooking.

For the soup, pre-boiled mushrooms are fried for 7-10 minutes, then boiled with the addition of the necessary ingredients for another 10-15 minutes.

Let's try to prepare a simple soup from dry honey mushrooms.

Before preparing various dishes from dried mushrooms, they will have to be soaked so that they are saturated with water.

Cooking tips and tricks

For those who want to prepare mushroom soup, you can take note of a few recommendations from experienced housewives to make the dish even more tasty and aromatic.

1. During the cooking process, you need to handle spices very carefully. It is best to use a minimal set of components. Mushrooms are a rather delicate product, so if you add seasonings to a dish, they will simply overwhelm the “forest” aroma and taste.
2. Dried mushrooms should be stored in a bag or paper, tightly wrapped. If they become saturated with moisture, mold will immediately appear on them and cannot be used.

A simple recipe for dried honey mushroom soup

Usually only mushrooms, potatoes, and onions are added to this soup. But to get a more nutritious and satisfying dish, you need additional additives in the form of cereals or pasta.

Ingredients:

• 3-4 potatoes;
• 50 g dried honey mushrooms;
• a couple of tbsp. spoons of flour;
• 1.3 liters of water;
• 3-4 tbsp. tablespoons butter (can be replaced with vegetable oil).

How to cook:

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1. Soak well-washed honey mushrooms in warm water. After 0.5 hours, strain the mushrooms, do not pour out the water. We bring its volume to that specified in the recipe.
2. Cut the mushrooms into small pieces. Place them in water and cook for 40 minutes from the moment they boil. By this time the mushrooms should be soft. Salt to taste.
3. Cut the peeled potatoes into pieces and put them in the soup. Cook for another 20 minutes.
4. During this time, fry the flour with all the butter. We send the flour dressing into the pan with the soup, after diluting it with a small amount of mushroom broth. This is necessary to prevent lumps from forming. After 2-3 minutes, turn off the heat.
5. Let the soup steep for about 10 minutes. Serve with sour cream, sprinkle with chopped herbs.

Mushrooms go well with butter and cream. We use this to make delicious soup.

Classic dried honey mushroom soup

Buckwheat soup

Honey mushrooms are considered parasites in nature because they destroy the trees on which they grow. But they are very useful for people. This product contains many minerals that are necessary for the human body. An autumn plant can provoke a slight laxative effect, and a winter plant will saturate the body with protein. In addition, this product has substances that protect against viruses and even malignant tumors. Meadow plants were previously used by healers to combat E. coli and other diseases.

As for preparing the soup, you will need:

1. Dried honey mushrooms – 300 gr.
2. Buckwheat – 70 gr.
3. Potatoes – 3 pcs.
4. Meat broth – 1 l.
5. Salt and pepper.
6. Onion – 1 pc.
7. Sour cream.
8. Fresh greens.

Recipe:

1. A very good combination of this plant with beef broth. First you need to soak the mushrooms in hot water for half an hour, then let them dry. Cut into small pieces and place them in the broth.
2. The broth is placed on the fire and cooked for 20 minutes.
3. When the mushrooms are cooked, you need to add buckwheat to the soup, as well as chop and add chopped onion. Leave to cook for another 15 minutes over low heat.
4. At this time, you need to peel the potatoes and cut them into small pieces of arbitrary shape, and then put them in a pan and cook for 15 minutes. At this time you need to add salt, pepper and other spices.
5. The soup is ready and can be served. It is recommended to add a spoonful of sour cream to the plates and sprinkle with herbs.

This soup is easy to prepare and when finished, you can add celery cut into strips. You can also fry the onion a little and then throw it into the broth.

Mushroom soup made from dried mushrooms (video)

How to cook:

1. We wash the dried mushrooms and soak them in cold water. If you put them in the refrigerator, you can do it the night before. But usually 1 hour is enough for soaking. During this time you need to cook chicken broth.
2. Boil the mushrooms in the same water in which they were soaked for 20 minutes. Let the chopped potatoes cook in chicken broth.
3. Strain the mushrooms, cut them into pieces, add them to a frying pan in which finely chopped onions are already sautéed in butter. Fry together for 5-7 minutes.
4. Strain the broth with potatoes into a separate bowl. Place the mushrooms and potatoes in a blender bowl and puree everything. Return the puree to the broth, heat it for a couple of minutes after boiling, add some salt, turn off the heat, and add leison. You can’t boil soup with lemonade! If necessary, add salt.
5. For lezon, separate the yolk from the white, combine with boiled and cooled cream. You need to add them in small portions, stirring the mixture each time. Add some salt. To obtain the desired thickness, heat over low heat. To prevent the lezon from burning, it must be constantly stirred. It is safer to heat it in a water bath. Strain the prepared leison through a fine sieve.
6. When serving, sprinkle with dill. Do not put sour cream in this soup.

A multicooker greatly simplifies the process of preparing dishes and improves their taste. Let's try to cook aromatic mushroom soup in it.

Dried mushroom soup with cream

Soup with bows

To make such a dish you will need to prepare the following products:

1. Dried honey mushrooms – 200 grams.
2. Potatoes – 1 pc.
3. Onion – 1 pc.
4. Carrot – 1 pc.
5. Vegetable oil – 100 gr.
6. Flour – 100 gr.
7. Egg – 1 pc.
8. Bay leaf – 2 pcs.
9. Salt, black pepper and chili.
10. Greenery.

Cooking method:

1. Mushrooms are soaked in 2 liters of boiling water and left for 40 minutes to soak.
2. While the honey mushrooms are infusing, you need to knead the dough. To do this, pour a little flour onto the table, into which an egg is driven. After this, the ingredients are mixed to a single consistency, and the dough is left under a towel.
3. Now you need to peel the potatoes and cut them into cubes. Also peel and cut onions and carrots.
4. Next, the dough is rolled out as for noodles, but the layer should be larger. After rolling out, the cake is cut into equal cubes, the middle of which must be tightly squeezed, this will create a bow.
5. Now you need to take out the mushrooms and after cutting them, put them in a frying pan and pour in a little water to cover them. When the water boils, you need to boil the plant for 5 minutes and drain the water. Pour clean water and let it boil for another 5 minutes. Then repeat the procedure again.
6. Now the water is drained and the mushrooms are left to fry over low heat with added oil.
7. At this time, you need to put the water in which the honey mushrooms were infused in a saucepan and bring it to a boil. You need to add bay leaf to it.
8. When the mushrooms are sufficiently fried, they are sent to the broth. Salt, pepper and potatoes are placed along with them. When the potatoes are ready, bows are added and the soup is finished cooking.

It can be served without decorations. Thanks to the bows the soup will be beautiful. The taste of this dish is a little spicy due to the chili pepper, but this only adds piquancy.

Recipe for making dried honey mushroom soup in a slow cooker

Ingredients:

• dried honey mushrooms – 50 g;
• 4-5 potatoes;
• one carrot and one onion;
• oil for frying;
• vermicelli – 150 g.

How to cook:

1. Soak dry honey mushrooms in water. Don't forget to rinse the mushrooms well. Strain and cut.
2. Cut the vegetables into strips and fry in a multicooker bowl. To do this, select the “baking” mode.
3. Add mushrooms, chopped potatoes, and vermicelli to the vegetables.
4. Fill with water, salt, pepper, set the “Stew” mode, time – 1.5 hours.

Serve the finished soup, sprinkled with herbs and sour cream. As you can see, everything is very simple.

Dried mushrooms are often ground into powder. This way they cook faster and are absorbed much better.

Dried honey mushroom soup in a slow cooker

Additional drying

The need for additional drying arises during storage. To ensure that mushrooms remain suitable for consumption throughout the winter, they are dried and stored away from ethers, vegetables and fruits, since mushrooms have hygroscopic properties and accumulate moisture and foreign odors.

During storage, the product is inspected and spoiled specimens are selected. The preserved ones are sent to the oven for half an hour, heated to 60°C.

To avoid the need to dry honey mushrooms again, suitable storage containers are tightly closed containers made of glass, ceramics and tin. In rare cases, paper or fabric bags are used, since such containers are often a breeding ground for food moths and bugs.

Dried honey mushrooms

how to dry honey mushrooms?

HOW TO DRY MUCK MINDS

Features of preparing soup from mushroom powder

Mushroom powder can be added to almost any soup, even borscht. It will only improve the taste of the dish and give it aroma. The powder is prepared in a coffee grinder or a special mill. You can do this in a food processor.

The special consistency allows you to prepare soup from it very quickly. Dried mushroom powder is added at the very end of cooking. You can even just pour it into a bowl with any soup when serving. A very tasty and simple dish can be prepared by brewing the powder with boiling water. Salt, ground spices are added to it, and white bread croutons are added as a filler.

The most delicious soups with mushroom powder are puree soups. For their preparation, special mixtures with powdered milk are used. You don’t need to cook them for a long time, so you can quickly prepare a delicious gourmet dish.

If you prepare soup from dried honey mushrooms with meat, the dish will acquire a richer taste and become much more nutritious.

Mushroom powder can be added to almost any soup, even borscht

Lenten noodle soup

In ancient Russian cuisine, noodle soup was originally prepared without meat. This recipe was perfect for Lent and is still actively used.

Ingredients:

• Roots (parsley and celery) – 2 pcs.
• Carrots – 2 pcs.
• Cabbage -1/4pcs
• Dry mushroom powder – 2 tablespoons
• Potatoes -5pcs
• Flour – 1 tbsp.
• Salt to taste

Preparation:

First you need to prepare the dough without eggs using flour, salt and water. Roll it out and cut the noodles.

Next, prepare the broth from the remaining ingredients. When it is almost ready, pour our noodles into the pan and leave to cook for another 10 minutes.

The soup is served with finely chopped herbs.

Recipe for hearty mushroom soup made from dried honey mushrooms and chicken

For the desired thickness, add pearl barley to it.

Products:

• chicken meat with bone – 400 g;
• pearl barley – ½ cup;
• dried honey mushrooms – 50 g;
• one onion and one carrot each;
• 2-3 potatoes;
• 1 tbsp. spoon of flour;
• teaspoon of tomato paste or 1 fresh tomato;
• oil for frying.

How to cook:

1. Soak dried honey mushrooms and pearl barley in separate containers overnight. Wash the mushrooms well before soaking.
2. Cook chicken broth. We take the chicken out of it and cut the meat.
3. Strain the mushrooms into a separate bowl. We do not pour out the water in which they were infused. We cut the mushrooms and add them to the soup along with the pearl barley.
4. Cook everything together for about 20 minutes. Add the water that remains after infusing the mushrooms. Bring to a boil.
5. Add chopped potatoes to the soup.
6. Prepare a dressing from chopped carrots and onions. They need to be sauteed in oil for 5-7 minutes, add tomato paste, flour, mix well, fry for a couple of minutes. If you use a fresh tomato, you need to add it to the pan along with the dressing, after cutting it into slices. Salt the soup, add chicken, cook for another 7 minutes. Before turning off the heat, you can add mashed garlic cloves and a piece of butter to the soup.
7. Let the soup brew for a few minutes, serve with sour cream and herbs.

Country style soup

For those who want to plunge into the rustic taste, it is recommended to familiarize yourself with this dish. To prepare it you will need the following products:

1. Dried honey mushrooms – 300 gr.
2. Pearl barley - half a glass.
3. Potatoes – 5 pcs.
4. Onions and carrots 2 pcs.
5. Garlic – 4 teeth.
6. Vegetable oil – 20 gr.
7. Bay leaf – 2 pcs.
8. A bunch of dill.
9. Salt and pepper.

Recipe:

1. Honey mushrooms are washed in water, after which they are dipped in hot water for an hour. While they are soaking, you need to rinse the pearl barley and let it cook for about 40 minutes.
2. After an hour, the mushrooms are taken out and placed in a pan filled with clean water. Cook the mushrooms until tender; the water should be slightly salted.
3. Next, peel the potatoes and cut them into cubes and add them to the soup. You also need to peel the onions, carrots and garlic. All vegetables are finely chopped and sent to a hot frying pan with oil for frying. It is necessary to fry until the characteristic golden color is formed.
4. When the barley is cooked, you will need to remove it from the water and tip it into a colander to remove the water.
5. Now you need to check the potatoes, if they have become soft, add pearl barley and the contents of the frying pan.
6. After the water in the pan boils, the dish needs to cook for another 5 minutes and at the very end add a bay leaf, as well as chopped dill and black pepper.
7. After stirring the soup, leave it covered for 5 minutes and then you can serve the dish to your guests.

Sour cream goes well with this soup, so it is recommended to serve it with it.