Dried boletus soup recipe

Prepared by: Vikulia

08/29/2013 Cooking time: 1 hour 0 minutes

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Dried boletus soup can be prepared at any time of the year. He is especially good in fasting; The soup turns out rich, tasty and satisfying. The only thing is that dried boletuses need to be soaked overnight.

Is it necessary to somehow prepare boletus mushrooms for soup?

This mushroom is noble (first degree of edibility), so it does not require long soaking and pre-cooking if it was collected in an ecologically clean growing region. Away from industrial areas, highways and cities. Therefore, if the mushroom was purchased second-hand, I still advise you to boil it for about five minutes before adding it to the soup. This way you can remove all possible impurities of heavy metal salts that the mushroom might have absorbed.

Mushroom soup from fresh, dried and frozen boletus

Although the mushroom does not require long cooking before adding to the soup, you still need to do some manipulations to use it as an ingredient:

Clean the mushroom from forest debris and rinse thoroughly. It’s worth clearing it of leaves even before you put it in your basket, so you can cut the time spent on processing at home by almost half!
Sort through the mushrooms and cut off any rotten or wormy areas. I also advise you to get rid of old copies entirely. Since they are likely to boil over and ruin the appearance of the dish

TIP: to give a richer mushroom flavor to your dish, fry the boletus after preparing the broth in a mixture of vegetable and butter along with onions and carrots.

Before adding frozen mushrooms to a dish, transfer them to a regular refrigerator compartment and let them defrost, then rinse thoroughly in cold water. Then cook for five minutes and drain the water. Then you can safely use it as an ingredient and you won’t need any special cooking methods.
Soak dried aspen boletuses for two hours in cold water until their original appearance is restored. After this procedure, a special cooking process is also not required.

Using these tips, you will prepare a delicious mushroom dish for yourself and other participants in the feast.

Preparing Ingredients

Before you prepare mushroom soup from boletus, you should prepare all the necessary products. Boletus is a mushroom with a bright orange-red cap and an elastic, dense structure, a rich mushroom aroma and a pleasant, expressive taste.

Mushroom soup from boletus, the recipe for which is widely popular among housewives, can be prepared from both fresh, frozen or dried boletus. But they need to be properly prepared:

Fresh - immediately after harvesting, the boletus should be filled with cool water, adding 1/3 teaspoon of citric acid (per 10 liters of water) and left for 2-3 hours. After this, they should be rinsed under running water and the caps should be cleared of films.
Dried - they need to be rinsed from sand and blades of grass, then soaked in cool water for 1.5-2 hours.
Frozen redhead should first be thawed and then rinsed under running water.

Mushrooms should be defrosted only naturally, without using boiling water or a microwave. They should be placed on the bottom shelf of the refrigerator or in the kitchen sink and left until completely defrosted.

Options for preparing boletus soups

As mentioned earlier, this is a mushroom of the highest category of edibility and any dishes with its addition acquire an excellent aroma and taste. Therefore, I have prepared for you several delicious recipes, following which you will get a delicious dish.

Fresh boletus soup

Returning from the forest with a good catch, treat yourself to a delicious soup.

Ingredients for four servings:

One medium onion and one carrot each
Six fresh boletuses
Two medium potatoes
Two liters of water
One and a half tablespoons of soup noodles (can be replaced with noodles. But it will take longer to cook)
About one tablespoon of vegetable oil
Salt and peppercorns, as much as you think is necessary
Two bay leaves

Step-by-step cooking process:

Wash the mushrooms thoroughly and cut into medium cubes
Place in a saucepan, cover with cold salted water and place on low heat
Simmer in boiling water for forty minutes
After forty minutes, remove from the broth with a slotted spoon.
Place pre-peeled and cut potatoes into mushroom broth
While cooking the potatoes, peel and chop the onions and carrots and fry until the onions are translucent
Once the onion is ready, add the mushrooms to the vegetable and fry everything together for ten minutes.
After ten minutes, add the mushroom and vegetable mixture to the pan. Season the dish with salt, pepper and bay leaf
At the same time, add the vermicelli and cook for about five minutes.

Serve the finished dish with sour cream and fresh onions. Methane and fresh herbs make it extremely tasty.

Mushroom soup from boletus and boletus

Each of these mushrooms is edible of the highest category, and also has extraordinary taste and aromatic qualities. Their combination makes a homemade dish worthy of serving even in an expensive restaurant.

To prepare four servings of the dish you will need:

Five hundred grams of fresh mushroom mixture
Four to five medium-sized potatoes
Half a standard glass of vermicelli (90-100 grams)
One medium sized onion
Medium carrot
Five black peppercorns
Two bunches of fresh dill
Iodized salt to taste

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.

Winter soups made from dried mushrooms

Have you dried mushrooms for the winter? Do you like soups from them? If the answer to the second question is “Yes,” then you are on the right article))). Soup made from dried mushrooms is a winter-spring dish. This dish will be appropriate during fasting if you adhere to it, or if you don’t eat meat and like soups, or just like variety in food and like to cook it.

Broth made from dried mushrooms has a brighter taste and a more pronounced mushroom smell than fresh ones, so for soups I still prefer dried ones, because when dried, mushrooms not only lose moisture, but acquire that unique aroma.

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.

Lenten soup of dried mushrooms with potatoes

Compound:

Dried boletus mushrooms, but you can also skip boletus mushrooms - 50 gr.
Medium size potatoes - 3 pcs.
Carrots - 1 pc.
Pearl barley (can be replaced with rice) - 1/2 cup
Refined vegetable oil - 2-3 tbsp
Onion - 1 pc.
Water - 2.5 liters
Greenery
Salt
Pepper

Preparation:

We prepare dry mushrooms by sorting them out, washing them and soaking them in cold water for 3 hours.
Rinse pearl barley and soak in cold water for 3 hours. If you have rice, you don't need to soak it.
Strain the mushrooms, rinse, chop and dip into the liquid in which they were soaked. Bring the amount of liquid to 2.5 liters. Cook until tender, approximately 1 hour.
Half an hour after the start of cooking, add pearl barley; if you have rice, then add it along with the potatoes.
Potatoes, onions and cut into cubes.
Grate the carrots.
Add the potatoes to the boiled mushrooms and cook for another 20-30 minutes.
Fry onions and carrots in a frying pan.
When the potatoes are ready, add sautéing to the soup, add salt and pepper and let simmer for another 5 minutes.

When serving, sprinkle with herbs.

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Gorgeous! We need to fix it

Preparing soups from various varieties of mushrooms is an interesting, but painstaking task. It just takes a lot to collect beautiful “forest trees”, and then sort through them. But the end result is definitely worth it. Mushroom soups, especially fresh ones, are always a great success, and the secret of successful preparation lies not only in the culinary abilities of the housewives, but also in the right mushrooms. The variety of “forest dwellers” is of great importance, since the taste of the finished dish directly depends on type of mushrooms. Boletus soups are exceptionally appetizing and satisfying. The mushroom itself is tender, beautiful and nutritious. That's why it so often falls into the hands of skilled mushroom pickers. After all, they know for sure that a delicious lunch is possible only when there is a plate of aromatic mushroom soup on the table. Therefore, the recipe for this simple but satisfying dish should be in the arsenal of every “mushroom” lunch lover. Products for mushroom soup:

boletus mushrooms – 500 gr.;
carrots and potatoes – 2 pcs.;
pepper – 6 peas;
parsley root – 1 pc.;
parsley;
flour - tbsp. l.;
butter – 1 tbsp. l. (added upon request);
salt - one pinch;
bouillon cube – 1 pc. (add upon request).

It will take a little over an hour to prepare the boletus mushroom soup. As a rule, a quarter of an hour is spent preparing the mushrooms for the heat treatment process. It is necessary to clean the boletus mushrooms with a rag, this will help not to greatly damage the surface of the delicate mushrooms. After cleaning, the mushrooms should go “under the knife”, that is, they will need to be cut into beautiful, neat, medium-sized pieces. Afterwards, you will need to pour the sliced boletus into a pan and fill it with plain cold water. The mushrooms should boil and cook for a couple of minutes. Then the water is drained from the pan, and the boletus mushrooms are washed in clean water. Each housewife decides how long to cook boletus mushrooms for soup, but you shouldn’t cook them for too long - the mushrooms can simply “fall apart.” The washed mushrooms are placed back in the pan, poured with a fresh portion of clean, cool water (2 liters) and placed on low heat. for boiling. When the first signs of boiling of the future soup appear, you can add chopped vegetables to the pan. Potatoes, parsley and carrots must be peeled, washed and chopped in advance. You can cut vegetables at your discretion, but it is advisable that they be chopped medium or finely. After the vegetables, pepper and salt are poured into the soup; if desired, you can add a bouillon cube and a little chopped garlic. As soon as the vegetables become noticeably softer, the soup will need to be “forced” to thicken a little. It will be necessary to add flour, previously mixed in a glass of melted butter or 2-3 tbsp. l. cool water. Next, the entire contents of the pan need to be boiled. That's all - tender and thick boletus mushroom soup is almost ready to eat. All that remains is to place the delicious dish on plates - and you can serve it to the dinner table. Bon appetit! The boletus mushroom belongs to the noble mushrooms. It has a beautiful shape and retains it even during heat treatment. You can prepare a variety of dishes from it, but everyone should try the taste of hot mushroom soup.

Boletus mushrooms do not boil softly in soup

Ingredients

Salt 1 to taste Carrots 1 piece(s) Potatoes 2 piece(s) Onion 1 piece(s) Fresh aspen boletus 700 grams

Number of servings: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Classic recipe for first course of dried mushrooms

We will need:

Dried boletus - 50 gr.
Fresh potatoes - 4 pcs.
Water - 1.5-2 liters
Carrots - 1 pc.
Wheat flour - 2 tbsp.
Butter - 50-60 gr.
Sour cream
Salt
Black peppercorns
Greenery

Preparation:

Pour boiling water over the dried aspen boletuses and leave to soak for 20-25 minutes.
Cut the carrots and onions into cubes and fry them in butter over low heat until the onions are transparent.
Add flour to the sauteed vegetables, mix immediately and fry for another 1-2 minutes, stirring constantly. The flour should become slightly golden.
Drain and cut the soaked boletuses, fill them with the water in which they were infused, and bring the volume of liquid to 2 liters. Bring to a boil and cook for 20 minutes
After 20 minutes, add diced potatoes to the soup.
Cook for another 10 minutes, add the sautéed vegetables, spices and salt, cook until the potatoes are tender, about 10 minutes.
Remove the finished soup from the heat and let it brew for 15 minutes.

Serve with sour cream, sprinkled with herbs.

Soup of dried and fresh mushrooms in milk

To the question of why combine, I will answer, since dried mushrooms have a brighter taste, and fresh mushrooms have a better appearance. After all, the taste of a dish is good, but when the dish also looks beautiful, it is doubly good.

Cook everything in one pot with a thick bottom.

We will need:

Milk - 1.5 l.
Cream 10% - 200 ml.
Champignons - 300 gr.
Dried boletus - 50 gr.
Butter for frying - 100 gr.
Onions - 3 pcs.
Wheat flour - 3 tbsp.
Ground black pepper
Salt

Preparation:

Pour boiling water over dry aspen boletuses and leave for 25 minutes. Then place it, along with the broth, in a blender bowl and grind.
Cut the champignons into thick slices.
Cut the onion into cubes.
Add 1/2 of the oil to the pan and simmer the onion in it until transparent.
Now add the rest of the oil and mushrooms to the pan and fry for another 10-15 minutes.
Add flour and, stirring, sauté for 2-3 minutes.
Pour chopped dry boletus into the pan, then milk, bring to a boil, reduce heat to low and cook until tender, about 15 minutes. Stirring occasionally.

Cheese soup

150 g processed cheese.
A clove of garlic.
150 g dried white mushrooms.
40 g butter.
200 g potatoes.
Greenery.
Four slices of white bread.
Salt.

Wash the mushrooms and soak in cold water for one to two hours. Do not pour out the water; it will be added to the soup later.
Pour cold water into a saucepan, add the soaked porcini mushrooms and cook for twenty minutes over low heat.
While the white ones are cooking, peel the potatoes, wash them and cut them into small cubes.
Tear the bread into pieces with your hands and dry in the oven.
Remove some of the porcini mushrooms from the pan and place in a separate bowl.
Place processed cheese and prepared potatoes into the boiling water where the mushrooms are cooked. Cook for about a quarter of an hour until the potatoes begin to soften.
Grind the contents of the pan using a blender to obtain a homogeneous mass. Add the reserved porcini mushrooms, pour in the water in which they were soaked, and run the blender again, but so that there are pieces of mushrooms left in the soup and the dish does not resemble baby puree.
After this, cook the soup for another 10 minutes, then add salt and add seasonings to your taste if desired.

Cheesy mushroom soup should be served hot with toasted pieces of bread. You can decorate the dish with fresh parsley.

Mushroom powder soup

Mushroom powder is crushed dry mushrooms. This soup cooks faster and has a richer taste.

Ingredients:

Mushroom powder - 50-100 gr.
Water - 2 liters
Chicken egg - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Lemon - 1 pc.
Celery root - approximately 300 gr. (you can do without celery if you don’t like it)
Refined vegetable oil - 3 tbsp.
Dill greens - 1 bunch
Salt

Preparation:

Grind dry mushrooms into powder. This can be done using a coffee grinder.
Grate carrots and celery.
Chop the onion into cubes.
Heat the oil in a frying pan and fry the vegetables in it over low heat under the lid.
Bring the water to a boil and add the sautéed vegetables. Bring to a boil and simmer for 5 minutes.
While stirring, add mushroom powder.
Add spices, salt and cook for 15 minutes, stirring.
Remove from heat and let steep for 10-15 minutes.

Pour into plates, put a slice of lemon and half a boiled egg in each plate, sprinkle with herbs on top.

Dried porcini mushroom soup with vermicelli

What we need:

Dried mushrooms - 200 gr.
Boiled vermicelli - 200 gr.
Onions - 2 pcs.
Carrots - 1 pc.
Potatoes - 2 pcs.
Vegetable oil - 3 tbsp.
Allspice
Salt
Dill greens.

How to cook:

Soak dry mushrooms in boiling water for 25-30 minutes.
We drain the water and do not throw away the broth.
Chop the mushrooms.
Chop the onion into cubes, grate the carrots on a coarse grater, and chop the potatoes into small pieces.
Fry the onion until transparent. Add the carrots and sauté for 10 minutes over low heat under the lid.
Bring water to a boil in a saucepan. Add potatoes, mushrooms, and the liquid in which the mushrooms were soaked to the water and cook for about 20 minutes.
Add sauteed vegetables, pepper, salt and cook for another 15 minutes.
Add vermicelli and bring to a boil.
Remove from the stove and let it brew.

When serving, sprinkle with herbs.

Soak

Novice cooks are probably interested in how to soak dried mushrooms for soup. As experts advise, they should not be kept in water for a long time; one to two hours is enough. In this case, you need not only to note the time, but also to periodically check the mushrooms by touch. As soon as they become a little soft and puff up a little, you can start preparing the dish.

The drying method matters. If they were dried naturally, one hour is enough. If the processing took place in an oven or stove, then the mushrooms are usually tougher and soaking may require more time - up to three hours.

The soaking time in water also depends on the type of mushroom. So, for whites even 30 minutes is enough. Morels and honey mushrooms need to be kept in water longer.

However, opinions differ regarding the soaking time: some spend less than 60 minutes on it, others – several hours, and still others leave dried mushrooms in water all night.

The liquid in which the mushrooms were located should not be poured out. It needs to be strained and used to make broth. This will make the dish more rich and flavorful.

Mushroom solyanka

This delicious and unusual mushroom soup is prepared from three types of mushrooms. Made from dried wild mushrooms, fresh champignons and pickled mushrooms. On the eve of Lent, cooking a hodgepodge soup without meat from mushrooms will be very suitable for your table. ))

Ingredients:

Dried mushrooms - 100 gr.
Fresh champignons - 400 gr.
Marinated mushrooms - 350 gr.
Salt - 2 tsp.
Onions - 2 pcs.
Green olives - 50 gr.
Vegetable oil for frying - 5 tbsp.
Tomato paste - 2 tbsp.
Lemon
Dill

How to cook:

Pour boiling water over dried mushrooms for 25-30 minutes
We strain the mushrooms, reserve the liquid, we will need it, and chop it into large pieces.
Pour the liquid in which the dry mushrooms were soaked into the pan and add water to three liters.
Add mushrooms and salt, bring to a boil and cook for 10 minutes.
Cut the champignons into slices and fry in 2 tbsp. butter until golden brown.
Chop the pickled mushrooms.
Cut the onion into half rings and fry in three tablespoons of oil until golden brown.
Add tomato paste to the onion and sauté for another 2 minutes.
Add fried champignons and pickled mushrooms to the boiling broth. Bring to a boil and cook for another 5 minutes.
Add fried onions and olives. Bring to a boil, cook for one minute and remove from heat.
Cover with a lid and leave for 10 minutes.

Serve with a slice of lemon, sprinkled with herbs.

And in the end I want to say that mushroom soups can be cooked from any forest and not only forest mushrooms. Very tasty mushroom soups are made from dried boletus mushrooms; if you don’t have dried boletus mushrooms, you can make soup from dried boletus boletus, porcini mushrooms, or in general from any mushrooms that you have dried. I love dried mushroom soup Umbrellas. They are not collected in our area; they think they are toadstools)))) so I have almost no competition in collecting these mushrooms. And these mushrooms are great for drying and grinding into mushroom powder. Well, traditional wishes to share your thoughts and recipes in the comments to articles on this site. And experiment, don’t look at the recipes I’ve given, these are just recommendations, create your own and delight yourself with something special.

Source

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.