Dried porcini mushroom soup - a first course with character: recipe with photos and videos

Home Mushroom soups

Dried porcini mushroom soup can easily be called a signature dish of many housewives. This is perhaps one of the few first courses that are prepared for festive tables. This is due to the fact that this particular variety of mushrooms is the most aromatic and has a special taste that is felt in any dish, regardless of the presence of other ingredients.

Without a doubt, porcini mushrooms are a fairly expensive product, however, to prepare a whole pot of soup you will need very little of them.

The most important thing to remember is that they should be soaked in cold water before cooking. Soak should be at least 2 - 3 hours. Many chefs generally recommend soaking such mushrooms overnight.

Another “crown” move of experienced chefs is combining mushrooms. To prepare first courses, you can use not only dried porcini mushrooms, but also a mix of different mushrooms. So, for example, by adding champignons to the soup, you can achieve greater thickness of the soup.

How to make soup from dried porcini mushrooms - 15 varieties

Dried porcini mushroom soup “Aromatic”
Dried porcini mushroom soup in meat broth
Dried porcini mushroom soup with homemade noodles
Mushroom soup with meat
Dried porcini mushroom soup with spaghetti
Creamy creamy soup of dried porcini mushrooms
Puree soup of dried white mushrooms
Borscht with dried white mushrooms
Soup of dried porcini mushrooms and processed cheese
Porcini mushroom soup with buckwheat
Mushroom soup “from the Carpathians”
Dried white mushroom and zucchini soup
Scottish mushroom soup with dried white mushrooms
Dried porcini mushroom and cheese soup
Soup with dried white mushrooms in a slow cooker

How to cook delicious soup from dried mushrooms with meat

Mushroom soup with meat will be doubly nutritious and healthy. Very tasty and aromatic. You can take any meat. We will look at this recipe using beef as an example. I suggest you try it too!

Ingredients:

300 grams of beef (can be with bone, for fat)
4.5 tablespoons odorless lean oil
100 grams of dried mushrooms (or 300 grams of fresh)
A couple of lavrushins
4 medium sized potatoes
A couple of peppercorns
One stalk of celery for flavor and color
Medium bulb
A couple of cloves of garlic
Greens to taste
Medium carrot
Salt to taste

Preparation:

1. Cut the meat into small pieces, about one and a half by one and a half centimeters. If the meat is on the bone, then it is better to boil the broth first, about an hour, so that the bone gives the broth its richness.

2. Place the mushrooms in a deep plate. Fill with water. We leave for about an hour so that they “pour”. Then we send the water from them into the broth. So it will be more “mushroomy”.

3. Heat vegetable oil in a frying pan. Place the meat pieces here, boneless and fry them at high power until golden brown, stirring very often. It is important that the pieces are completely defrosted or fresh. Otherwise, the meat will give off too much juice and stew in it. And we need to fry it. Fry until golden brown.

4. Place the meat in the broth, put it on the stove, cover with a lid and wait for it to boil. In the meantime, dry the mushrooms a little from the water, chop and fry in vegetable oil until golden brown, about 10 minutes on high power. Then we also transfer them to the soup.

5.Finely chop the onion. Cut the carrots into small cubes, strips or just grate them. Cut the celery into strips or cubes - as you like. Heat a little more vegetable oil in a frying pan. Fry them here in this sequence - first brown the onion for a couple of minutes, then add the carrots, fry for 5 minutes. Add celery and simmer for about 5 minutes.

6. Peel the potatoes and cut them as we usually do for soup. Add to soup.

7. Send the vegetable mass to boil. Add bay leaves, peppercorns, and salt to taste. I advise you not to add a lot of seasonings, so as not to interrupt the natural mushroom aroma. Cook under the lid at low power until all ingredients are cooked, especially meat and mushrooms.

8.Before turning off, add pressed or finely chopped garlic. Also add finely chopped herbs. Stir everything, turn off the heat. Leave covered for a quarter of an hour, or preferably more. You can top it with sour cream or mayonnaise.

Bon appetit!

Dried porcini mushroom soup “Aromatic”

The recipe below is a classic mushroom soup recipe. It does not contain any ingredients that could “interrupt” the mushroom taste and aroma.

Ingredients:

Dry white mushrooms - 3 handfuls
Onion - 1 pc.
Potatoes - 6 pcs.
Salt, sour cream, herbs - to taste
Vegetable oil - for frying

Preparation:

Pour the mushrooms with cold water and leave to soak for several hours. Then remove the mushrooms from the water and chop finely. Peel and wash the onions and potatoes. Finely chop the onion and cut the potatoes into medium-sized cubes. Heat the vegetable oil in a frying pan and fry the onions and mushrooms until golden brown.

When the onions and mushrooms are fried, put them in a saucepan, fill them with water in which the mushrooms were soaked and add salt. After about 20 minutes, add the potatoes to the pan and cook the soup until it is completely cooked. The soup is ready! Before serving, add herbs and sour cream to the soup to taste.

Step-by-step recipe for making dried mushroom soup with potatoes

An excellent combination in any form, potatoes and mushrooms. You can use any dried mushrooms.

Ingredients:

Onions – 1 pc.
Dried mushrooms – 50 gr.
Small potatoes – 3-4 pcs.
Wheat flour – 5 tbsp.
Garlic (dry garlic powder) – 5-10 g.
Vegetable oil – 1 tbsp.
Butter – 1.5 tbsp.
Ground black pepper - to taste.
Salt - to taste.

Cooking process:

Step 1. Leave the dried mushrooms in cold water for half an hour in advance, then wash them and chop them finely.

Step 2. Peel the potatoes, wash them, and cut them into cubes.

Step 3. Place the pan on the stove, pour water into it, wait until it boils, add diced potatoes, peeled whole garlic cloves and mushrooms. Cook over medium heat.

Step 4. Peel the onion, chop finely and fry in sunflower oil until golden brown. Transfer the onion to the pan.

Step 5. Melt the butter in a frying pan, add flour to it, stir until smooth and transfer this mixture to the pan.

Step 6. Salt the soup, season with pepper, bring to a boil and remove the pan from the stove. Let the hot soup brew for a couple of minutes and serve as a first course.

Bon appetit!

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Dried porcini mushroom soup in meat broth

Meat and mushrooms are two products that go well together. It is quite natural that soup with mushrooms in meat broth will have an excellent taste.

Ingredients:

Meat broth - 1.5 l.
Dried white mushrooms - 60 gr.
Potatoes - 4 pcs.
Carrots - 1 pc.
Chopped dill - 2 tbsp. l.
Vegetable oil - 4 tbsp. l.
Salt, pepper - to taste

Preparation:

Wash the mushrooms and soak them in water for several hours. Then they should be washed again, boiled until fully cooked and cut into small pieces. Peel and wash carrots and potatoes. Grate the carrots on a coarse grater, and cut the potatoes into medium-sized cubes.

Pour the broth into a saucepan, put it on the fire, bring it to a boil and add potatoes, mushrooms, salt and pepper. When the potatoes are almost ready, add carrots to the soup, which should first be lightly fried in vegetable oil. Mix everything, bring to a boil and cook for 3 minutes, then add the herbs to the soup and remove it from the heat.

you will need

To make mushroom soup, you don’t have to go shopping: the ingredients for it will probably be in your pantry or refrigerator.

3 liters of water
500 g meat (almost any meat will do, but better with bones)
1 cup dried mushrooms (or 300 g fresh/frozen)
5 medium potatoes
1 onion
1 small carrot
Bay leaf
Salt, pepper to taste
Some greens for decoration and topping if desired.

Dried porcini mushroom soup with homemade noodles

What could be better than home cooking?!!! Never mind! And that's true. By preparing dried porcini mushroom soup with homemade noodles, you can please yourself and pleasantly surprise your relatives and friends.

Ingredients:

Dried porcini mushrooms - 70 gr.
Flour - 100 gr.
Salt - to taste
Chicken egg - 1 pc.
Parsley root - 1 pc.
Onion - 1 pc.
Potatoes - 1 pc.
Carrots - 1 pc.

Preparation:

Wash the mushrooms thoroughly and add 1 liter. cold clean water. While the mushrooms are soaking, prepare the noodle dough. To do this, combine the flour with a pinch of salt and an egg. Then it should all be thoroughly kneaded until smooth.

To make the dough more airy, the salt must be sifted through a sieve.

Cover the finished dough with a bowl and leave it for 20 minutes. After this time, roll it into a thin flat cake and cut noodles from it. Then the noodles should be sprinkled with flour and allowed to sit for a while.

Peel and wash onions, potatoes, carrots and parsley root. Cut the parsley root into two parts, finely chop the onion, cut the carrots into slices, and the potatoes into cubes. Now put all these vegetables in a pan and pour 1.5 liters. cold water. Place the contents of the pan on the fire, bring to a boil and cook over low heat for 10 minutes. After this time, salt the soup and add mushrooms to it. We also add the strained water in which the mushrooms were soaked to the pan. Now cover the pan with a lid, bring its contents to a boil and cook over low heat until the mushrooms are cooked.

When the mushrooms are ready, add the noodles to the soup. Now it should be cooked at constant boiling for another 10-15 minutes. During this time, all ingredients will need to be completely cooked. Serve the finished soup to the table with dill and sour cream. Bon appetit!

Mushroom selection

For cooking, I chose white steppe mushrooms (eryingi), which are often called royal oyster mushrooms for their excellent taste, high nutritional value, and the presence of vitamins D2 and B. This mushroom produces a beautiful clear broth, and the beneficial microelements present in the stem and caps are not destroyed during heat treatment. But if you couldn’t get eringi, you can use your favorite forest mushrooms, as well as champignons grown in private farms.

In order for the mushrooms to retain all their beneficial properties, it is advisable to defrost them slowly, leaving them at room temperature for a couple of hours. You can transfer the frozen mushrooms from the freezer to the refrigerator in the evening and leave them there until the morning so that they gradually thaw naturally. It is better to place the mushrooms in a colander when defrosting so that they do not gain moisture.

If you are short on time, defrost the mushrooms in the microwave on the defrost setting. However, this method is not the most useful, since the quality of the mushrooms deteriorates.

If you are using clean frozen mushrooms that do not require washing, you can immediately throw them into boiling water and boil them without defrosting.

Before using, soak the mushrooms in cold water for 2-3 hours. This is required so that the mushrooms restore their natural structure and release unnecessary and harmful substances to the water. Then drain the water and fill the mushrooms with clean water in which we will cook them.

Mushroom soup with meat

To prepare mushroom soup, you can use any meat, however, it is pork ribs that will give it a unique taste and aroma. In addition, it is this type of meat that combines most successfully with porcini mushrooms

Ingredients:

Pork ribs - 300 gr.
Dried white mushrooms - 150 gr.
Potatoes - 5 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Salt, pepper, herbs - to taste

Preparation:

We wash the meat and cut into portions. Soak the mushrooms in water for several hours, wash them and cut them into pieces. Place the mushrooms and meat in a pan, fill it all with water, put it on the fire, bring to a boil and cook for 20 minutes.

Peel and wash potatoes, onions and carrots. Cut the potatoes into medium-sized cubes, the carrots into thin strips, and cut the onion into 4 parts. When 20 minutes have passed since the meat boiled, add onions, carrots, potatoes and salt to the pan. Mix everything and cook for another 20 minutes. After this time, remove the onion from the soup and add herbs and pepper to it. Bring the soup to a boil and remove from heat. This dish should not be served immediately. The soup should sit for at least 20 minutes.

Dried porcini mushroom soup with spaghetti

Soup of dried porcini mushrooms with spaghetti is not only very tasty, but also quite low in calories, despite the fact that it contains pasta. The fact is that spaghetti is made from durum wheat.

Ingredients:

Dried porcini mushrooms - 50 gr.
Potatoes - 3 pcs.
Onions - 2 pcs.
Carrots - 1 pc.
Spaghetti - 70 gr.
Salt, pepper, butter - to taste

Preparation:

Wash the mushrooms, soak them for several hours, and then cut them into medium-sized pieces. Then they should be lightly fried in butter. Peel and wash potatoes, onions and carrots. Cut two potatoes into medium-sized cubes, finely chop the onion, and grate the carrots on a coarse grater. Fry the onion in a frying pan in butter until transparent. Then add carrots to it and fry everything together for another 3 minutes. We break the spaghetti into pieces.

Pour 1.5 liters into the pan. water and send whole potatoes there. Place the pan on the fire and bring its contents to a boil. After this, add the mushrooms and the water in which they were soaked to the pan. When the mushrooms are cooked, remove the whole potatoes from the pan and mash them with a fork until pureed. After all these procedures, add the roasted potatoes, raw and mashed potatoes, salt, pepper and spaghetti to the mushrooms in a saucepan. Cook everything together for another 15 minutes. The soup is ready.

Delicious and simple recipe for dried honey mushroom soup

Dried mushrooms can be the basis of many dishes and will help diversify your daily lunch diet. These are appetizers, main courses, sauces, julienne, cutlets; as for soups, the mushroom broth turns out to be very rich and aromatic.

Ingredients:

Dried honey mushrooms – 50 gr.
Shrimp – 50 gr.
Peeled mussels – 50 gr.
Small carrots – 1 pc.
Medium size potatoes – 1-2 pcs.
Butter – 3-4 tbsp.
Onions – 1 pc.
Bay leaf – 1 pc.
Ground black pepper - to taste.
Salt - to taste.
Green onions or parsley - 1 bunch.

Cooking process:

Step 1. Soak the mushrooms in cold water for an hour; if you use boiling water, this time will be reduced to 30 minutes. Wash the mushrooms and cut into strips.

Step 2. Peel the onions and carrots, finely chop the onions, and grate the carrots. Fry the onions and carrots in butter, then add the mushrooms to them, fry for another 3-5 minutes, stirring constantly.

Step 3. Boil water in a saucepan, transfer vegetables and mushrooms there.

Step 4. Peel the potatoes, cut them into cubes and add them to the pan with the broth. Cook for 20 minutes, the potatoes should be almost ready.

Step 5. Add mussels and shrimp to the soup. Salt, season with pepper and throw in a bay leaf, then cook for another 5 minutes. Then add finely chopped herbs, bring the soup to a boil and remove the pan from the stove. Serve the soup with sour cream or heavy cream.

Bon appetit!

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Creamy creamy soup of dried porcini mushrooms

At first glance, it may seem that preparing this soup is quite difficult. Actually this is not true. Preparing creamy soup with dried porcini mushrooms is undoubtedly a painstaking task, but if you follow the recipe exactly, you can ultimately get a simply amazing result.

Ingredients:

Dried white mushrooms - 200 gr.
Carrots - 1 pc.
Onion - 1 pc.
Milk - 800 ml.
Cream - 100 ml.
Chicken egg - 2 pcs.
Butter - 4 tbsp. l.
Flour - 2 tbsp. l.
Salt, pepper, herbs - to taste

Preparation:

We clean and wash the carrots and onions. Cut the carrots into two parts. Soak the mushrooms for 2 hours, then rinse them thoroughly and pass them through a meat grinder. Place mushrooms, carrots, onions and 1 tbsp in a deep saucepan. l. butter. Now put the pan on the fire and simmer over low heat under the lid for about 40 minutes. After this time, add a glass of water to the pan and bring the contents of the pan to a boil. After this time, remove the onions and carrots from the pan, and grind the mushrooms in a blender until smooth.

In a separate bowl, combine the cream with the eggs and beat them thoroughly. Melt 2 tbsp in a frying pan. l. butter and fry the flour in it. Then add milk and 1 glass of hot water to the flour. Mix everything thoroughly.

Add mushrooms to the milk mixture and mix them with a blender. The resulting milk-mushroom mass should be boiled for about 20 minutes. Next, add eggs with cream, salt, pepper to the pan and mix everything thoroughly again and bring to a boil. Creamy soup with porcini mushrooms is ready.

Puree soup of dried white mushrooms

To prepare this puree soup, two types of mushrooms are used, however, this is far from the limit. The more varieties of mushrooms are used, the more interesting the taste of the soup will be.

Ingredients:

Dried white mushrooms - ¾ cup
Champignons - 400 gr.
Cashews - 100 gr.
Broth - 4 cups
Onion - 1 pc.
Garlic - 3 cloves
Soy sauce - 1 tbsp. l.
Mustard - 1 tbsp. l.
Spices - to taste

Preparation:

Soak the mushrooms in water for several hours, then wash them and cut them into pieces. We clean the nuts and chop them. Wash the champignons, clean them if necessary and cut them into slices. Peel the onion and garlic, wash and finely chop. In a frying pan, fry the onion in butter until transparent. Then add champignons and nuts to it. After a few minutes, add garlic, spices and porcini mushrooms to the pan. Mix everything thoroughly and fry together for 2 - 3 minutes.

From the resulting frying, remove the most intact pieces of mushrooms and place them on a separate plate. Place the roast into a deep pan, add broth, mustard and soy sauce. Mix everything thoroughly, put it on the fire, bring it to a boil and use a blender to grind it to a puree. Now return whole pieces of mushrooms to the soup, bring to a boil again and simmer for several minutes. The soup can be served.

Borscht with dried white mushrooms

For many people, borscht and soup are two completely different dishes. Actually this is not true. Borscht is a type of soup. In some countries, borscht is even called red soup.

Ingredients:

Dried white mushrooms - 50 gr.
Beetroot - 1 pc.
Onion - 1 pc.
Potatoes - 1 pc.
Carrots - 1 pc.
Vegetable oil - 2 tbsp. l.
Tomato paste - 2 tbsp. l.
Cabbage - ¼ head
Salt, pepper, garlic, bay leaf - to taste

Preparation:

Soak the mushrooms in water for several hours, then wash them and cut them into medium-sized pieces. Peel and wash carrots, onions, potatoes, beets and garlic. Finely chop the onion, cut the carrots and beets into thin strips. Cut the potatoes into medium-sized cubes. Wash the cabbage and chop finely.

After cutting, you can mash the cabbage to make it softer and cook faster.

Pour approximately 3.5 liters into the pan. water, place the mushrooms, salt there and cook the mushrooms until tender. When they are cooked, add potatoes and bay leaves to them and cook everything together for 10 minutes. Then add cabbage and cook for another 8 minutes. After this time, add onions and carrots fried until golden brown.

Fry the beets in a frying pan for 7 minutes, and then add tomato paste to it. Mix everything, simmer for 2 minutes and add the prepared frying to other products. About 5 minutes after adding beets to the borscht, add chopped garlic, herbs and pepper to the pan. When all the ingredients are combined, they should be thoroughly mixed again and cooked until fully cooked. Borscht is ready!

Soup of dried porcini mushrooms and processed cheese

Soup made from dried porcini mushrooms with cheese curds has a very interesting appearance. When serving, it can be additionally decorated with herbs and croutons.

Ingredients:

Dried porcini mushrooms - 50 gr.
Potatoes - 3 pcs.
Processed cheese - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil - 2 tbsp. l.
Salt, pepper, herbs - to taste

Preparation:

Wash the mushrooms and soak for several hours. Then boil them in the same water in which they were soaked. Peel and wash potatoes, onions and carrots. Cut the potatoes into cubes, grate the carrots on a medium grater, finely chop the onion. Fry onions and carrots in a frying pan in vegetable oil. Three processed cheeses on a coarse grater.

To make this easier, first place them in the freezer for at least 30 minutes.

Add potatoes to the pan with the prepared mushrooms. When it is almost ready, add the frying and processed cheese to the pan. Cook the soup until the cheeses melt, stirring constantly.

Step-by-step recipe for dried mushroom soup with cheese

Cheese will give the mushroom soup a light creamy taste and aroma. Soup with dried mushrooms and cheese is very simple and quick to prepare; it will take pride of place on your lunch menu.

Ingredients:

Dried mushrooms (ceps, chanterelles, mixed mushrooms) – 50 gr.
Bread (white or black) – 150 gr.
Onions – 1 pc.
Carrots – 1 pc.
Garlic – 4-5 cloves.
Potatoes – 1 pc.
Cream – 200 ml.
Processed cheese (cream cheese) – 1 pack.
Black pepper - to taste.
Parsley – 1 bunch.
Salt - to taste.

Cooking process:

Step 1. Fill the dried mushrooms with cold water and leave for 30 minutes - 1 hour. Then we wash them and cut them.

Step 2. Cut the bread into cubes, cover a baking sheet with parchment paper, pour the bread onto it and put it in the oven to dry.

Step 3. Peel the potatoes, onions and carrots. Grate the carrots, cut the onion into thin half rings, and cut the potatoes into cubes.

Step 4. Pour water into the pan, put it on the fire and add the chopped potatoes there, cook over low heat.

Step 5. Fry onions and carrots in a small amount of oil, then add mushrooms to them, simmer under the lid for 7-10 minutes. Transfer the contents of the frying pan to the pan and stir.

Step 6. Finely chop the processed cheese or grate it.

Step 7. Pour the cream into the broth and add the processed cheese, cook, stirring constantly, until the cheese has dissolved. Pour a handful of crackers into a serving of soup, garnish with a sprig of parsley and place on the table.

Bon appetit!

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Porcini mushroom soup with buckwheat

Buckwheat and porcini mushrooms are those two products, each of which has its own special, pronounced taste. It is for this reason that the use of any seasoning other than salt and pepper is strongly recommended for this first dish.

Ingredients:

Dried white mushrooms - 100 gr.
Buckwheat – 100 gr.
Potatoes - 400 gr.
Carrots - 1 pc.
Onion - 1 pc.
Butter - 50 gr.
Salt, pepper, herbs - to taste

Preparation:

Soak the mushrooms, wash them and cut them into medium-sized pieces. We sort out the buckwheat and wash it thoroughly. Peel and wash potatoes, carrots and onions. Cut the potatoes into medium-sized cubes, grate the carrots on a coarse grater, and finely chop the onion.

Pour water into a saucepan and place mushrooms in it. They should be boiled until fully cooked. Then add potatoes and buckwheat to the mushrooms. Cook everything together for 15 minutes. At this time, fry the onions and carrots in a frying pan in butter. They should turn golden. When they reach the desired condition, add them to the soup. Now the soup should be salted and peppered, add herbs to it and cook for another 3 - 5 minutes. The soup is ready!

Selection and preparation of ingredients

To make a delicious soup, you need to select the best ingredients. Particular attention should be paid to dried mushrooms. They should be light, without wormholes and smell good; it is better to choose medium-sized fruiting bodies, cut into plates of the same thickness.

Important! Dried boletus mushrooms can be stored for no more than 2–3 years, since during this period the mushrooms lose their taste.

If boletus mushrooms are collected independently, then before drying they need to be thoroughly cleaned and all putrefactive stains removed.

Mushroom soup “from the Carpathians”

The name of this first dish speaks for itself. It immediately makes it clear what it is made from and what its origin is. The main ingredient of this soup is dried porcini mushrooms, and it was first prepared in the Carpathians.

Ingredients:

Dry porcini mushrooms - 100 gr.
Water - 8 l.
Carrots - 1 pc.
Onions - 3 pcs.
Butter - 100 gr.
Sour cream - 200 gr.
Flour - 3 tbsp. l.
Bay leaf, ground pepper, salt - to taste

Preparation:

Place the mushrooms in a saucepan, fill with cold water and let them stand for about 15 minutes. After this time, put the pan on the fire, bring its contents to a boil and cook for 1 hour. Then the mushrooms should be pulled out of the pan and the broth should be strained. After cooking, wash the pan, return the broth to it, add salt, put it on the fire and bring to a boil. Cool the mushrooms and cut them into small cubes.

We clean and wash the carrots and onions. Grate the carrots on a fine grater and place them in a saucepan with broth. We also put bay leaf and ground black pepper there. All this should boil and cook until the carrots are ready. Cut the onion into small cubes and fry in a frying pan in butter. During frying, the onion should be peppered. When the onion is fried, put it in a separate container, and melt more butter in the frying pan. Add the completely melted butter to the flour, mix everything thoroughly and fry for several minutes. Then add sour cream to the pan, mix everything again and fry in the pan for another couple of minutes. After this, remove the frying pan from the heat, gradually add 6 - 8 ladles of mushroom broth to it and, using a whisk, bring the contents of the frying pan to a homogeneous state.

Pour the resulting mass into a saucepan with broth. We also send onions and mushrooms there. Mix everything thoroughly again, bring to a boil and remove from heat. Yushka is ready to eat.

Other recipes

Chicken soup with dried mushrooms

Cook in chicken broth with noodles. Already in the finished dish we throw chicken fillet fried in butter, cut into small pieces. Chicken goes well with mushrooms and can be served on a separate plate.

With pearl barley

To make the dish more rich, add pearl barley. Pearl barley takes a long time to cook, so it must be soaked for 6-8 hours and added at the very beginning of cooking.

Cream soup with dried mushrooms

Cream soup can be cooked according to the classic recipe given above. The only difference is that at the end of cooking, beat the contents of the pan with an immersion blender, add cream, garlic, and herbs. Decorate with crackers. It is delicious!

With buckwheat in a slow cooker

If I need to quickly cook a wonderful dish, I use a slow cooker, it’s more convenient to cook in. Add buckwheat to our classic recipe, it improves the taste, smell, and affects the consistency.

Transcarpathian mushroom soup

Mushroom soup is an unusual stew. The flour is fried in butter, then diluted with broth. Add sautéed onions, cream or sour cream. Yushka is ready. This is a delicious, tender dish.

Dried white mushroom and zucchini soup

Both zucchini and porcini mushrooms are rich in all kinds of beneficial microelements. Soup with these products can not only deliver a lot of pleasant taste sensations, but also have a positive effect on the human body.

Ingredients:

Zucchini - 300 gr.
Dried white mushrooms - 100 gr.
Potatoes - 2 pcs.
Carrots - 1 pc.
Parsley root - 1 pc.
Celery root - 1 pc.
Tomatoes - 1 pc.
Salt, parsley, green onions - to taste

Preparation:

Soak the mushrooms in water, wash, cut into pieces and boil in water until fully cooked. While the mushrooms are cooking, prepare other products. Peel and wash potatoes, carrots and roots. Wash the tomatoes. Wash the zucchini, if necessary, clean it. Cut the potatoes into cubes and boil until tender. Cut the roots into thin slices and fry in a frying pan in vegetable oil. Cut the zucchini into cubes and let them stand for a while so that they get rid of excess liquid.

Add fried roots and potatoes to the pan with the prepared mushrooms. After about 10 minutes, add the zucchini and diced tomatoes to the pan. Bring everything back to a boil and cook for 5 minutes. After 5 minutes, add salt to the soup, add herbs and remove from heat. The soup must steep before serving.

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.

Scottish mushroom soup with dried white mushrooms

Porcini mushroom is a very popular product all over the world. It is quite natural that first courses made from it can also be found on restaurant menus and on the tables of housewives from various countries.

Ingredients:

Dried white mushrooms - 5 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Pearl barley porridge - 50 gr.

Preparation:

Wash the mushrooms and soak them. Then we put them in a saucepan, add water and set to cook until fully cooked. While the mushrooms are cooking, peel the onions and carrots, wash them and cut them into small cubes. We wash the pearl barley, dry it, and then boil it until tender.

To prevent the pearl barley from boiling in the soup, after it is cooked, it should be washed and then lightly fried.

In a frying pan in vegetable oil, fry the onions and carrots. It is important to first fry the carrots for a few minutes, and then add the onions to it and fry them together.

When the mushrooms are cooked, they should be pulled out of the pan, washed, cooled slightly and cut into small cubes. Strain the mushroom broth. Now we add pearl barley porridge, mushrooms and frying to this broth. Mix everything, put on fire, bring to a boil and cook for several minutes. If desired, you can add salt to the soup. This dish is served with sour cream and herbs.

Dried porcini mushroom and cheese soup

At first glance, it may seem that the recipe described below is very similar to the recipe for melted cheese soup. And in general, both processed cheese and hard cheese will ultimately give a very similar taste to the soup. Actually this is not true. Even different types of hard cheese can radically change the taste of the first dish.

Ingredients:

Dried white mushrooms - 50 gr.
Potatoes - 2 pcs.

Onion - 1 pc.
Thin vermicelli - 1/3 cup
Carrots - 1 pc.
Hard cheese - 150 gr.

Preparation:

Soak the mushrooms in water, rinse and boil in 2.5 liters. water until fully cooked. Peel and wash the onions, potatoes and carrots. Grate the carrots and potatoes on a coarse grater, and finely chop the onion. Fry the onions and carrots in vegetable oil until golden brown. Three cheese on a fine grater.

Add frying, salt and potatoes to the boiled mushrooms in the pan. All together should be boiled for 15 minutes. After this time, add vermicelli and cook the soup for another 15 minutes. When the vermicelli is completely cooked, add cheese to the soup and cook for 3 minutes. During this time it should completely dissolve. Bon appetit!

Soup with dried white mushrooms in a slow cooker

A multicooker is an indispensable culinary appliance in any modern kitchen. With its help, you can prepare a wide variety of dishes, and soup with dried porcini mushrooms is no exception in this case.

Ingredients:

Potatoes - 250 gr.
Butter - 2 tbsp. l.
Canned white beans - 160 gr.
Dry porcini mushrooms - 1 handful
Carrots - 200 gr.
Onions - ½ pcs.
Salt, dill, bay leaf - to taste

Preparation:

Wash the mushrooms and soak them in water for 20 minutes. After that, we wash them again. Peel and wash onions, carrots and potatoes. Cut the potatoes into medium-sized cubes, grate the carrots on a coarse grater, and finely chop the onion.

Place butter, mushrooms, onions and carrots in a multicooker bowl. Select the “Frying” mode and cook for 3-5 minutes. After this time, add beans, potatoes and water to the slow cooker. Now you should select the “Soup” mode and set the time to 1 hour 30 minutes. About 10 minutes before the end of cooking, add dill, salt and bay leaf to the soup. Bon appetit!

Aromatic dried mushroom soup cooked in a slow cooker

Usually, dishes in a slow cooker turn out richer. We decided not to ignore this option for preparing mushroom soup.

Ingredients:

Small potatoes – 2-3 pcs.
Premium wheat flour – 2 tbsp.
Butter – 4 tbsp.
Medium sized carrots – 1 pc.
Garlic (dry garlic powder) – 1 clove.
Dried mushrooms – 50 gr.
Onions – 1 pc.
Coriander - to taste.
Bay leaf – 1-2 pcs.
Ground black pepper - to taste.
Salt - to taste.

Cooking process:

Step 1. Place the dried mushrooms in a bowl, fill with cold water and leave until they swell. Wash the mushrooms and chop finely.

Step 2. Peel and rinse carrots and onions. Finely chop the onion and grate the carrots on a coarse grater.

Step 3. Place the onions and carrots in the multicooker bowl along with butter, set the “Baking” mode and bring the vegetables to a golden color.

Step 4. In a frying pan, lightly fry the flour in butter until it turns golden brown. Add it to the slow cooker with the fried vegetables and stir.

Step 5. Peel the potatoes, cut them into cubes and also put them in the slow cooker.

Step 6. Place the mushrooms and bay leaf into the bowl with the rest of the ingredients, salt, season, add water and close the multicooker lid.

Step 7. Select the “Extinguishing” program, set the timer for one and a half hours. You can add a little sour cream to the finished soup, so the taste will be more delicate.

Bon appetit!

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