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.
Fresh porcini mushroom soup with potatoes
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Ingredients
- 500 g porcini mushrooms;
- 2–3 potatoes;
- 1 carrot;
- 1 onion;
- 1 small bunch of greens;
- 1–2 tablespoons vegetable oil;
- 1,500 ml water;
- salt - to taste;
- black peppercorns - to taste.
Preparation
Cut mushrooms and potatoes into small pieces.
Grate the carrots on a medium grater. Chop the onion and greens. Heat oil in a frying pan over medium heat. Brown the onions and carrots for 5-6 minutes.
Place the washed mushrooms in a saucepan, add water and bring to a boil over medium heat. Salt, add pepper, and after 10 minutes add potatoes. After another 10–15 minutes, add the fryer.
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