Secrets of making mushroom soup from harvested dried mushrooms
Mushroom soup made from dried mushrooms has a deeper flavor compared to a dish made with fresh fruits of the forest. Its aroma awakens the appetite. Dried mushrooms retain their beneficial properties for a long time.
When preparing the first course from dry mushrooms, various seasonings are almost never used in order to preserve their delicious natural taste. In addition, the recipe for mushroom soup made from dried mushrooms allows you not only to treat household members to an insanely appetizing dish, the preparation of which will not take a lot of time.
Classic version of mushroom soup
In many versions of such a soup, it is suggested to use porcini mushrooms, because they make the light soup familiar to everyone. However, the classic soup of dried mushrooms involves the use of boletus, boletus and chanterelles. They will give a cool broth and an opaque rich color.
Ingredients:
- 1 tbsp. mushrooms;
- 3 potatoes;
- 2.8 liters of water passed through the filter;
- 2 onion heads;
- 1 medium carrot
- third bell pepper;
- a pinch of salt,
- 1 g pepper (ground);
- 30-40 g of sunflower oil.
Recipe:
- Mushroom soup made from dried mushrooms requires preliminary preparation. Its main ingredient should be thoroughly rinsed and then filled with hot water for two hours. Then the mushrooms will be soft and pliable.
- Chop vegetables: cut the onion into small cubes, grate the carrots, chop the bell pepper (its use is optional). Fry them in sunflower oil until golden brown. If desired, sunflower oil can be replaced with butter. Then the soup will be filled with a special aroma and will acquire a delicate taste.
- Washed up potatoes peel, cut into cubes no more than 1.5 cm.
- Remove the mushrooms from the water, squeeze and cut into small pieces. But not too shallow! The mushroom should be recognized in the soup. Then pour them into boiling water. (For a richer soup, you can use meat or chicken broth instead of water.) When the mushrooms boil, reduce the heat, cook for half an hour, and then add the potatoes. Cook for 10 minutes, then add vegetables and simmer over low heat for a quarter of an hour.
- In about 5-8 minutes. until cooked, the dish is salted and pepper. (Add lavrushka, basil or sage if desired, but a little so as not to spoil the mushroom flavor.)
Dry mushroom soup is served, garnished with herbs: a spider web of dill, onion feathers, parsley or cilantro leaves.
Those who wish can put a little sour cream or other fermented milk product. This will give the first course a deeper flavor. And lovers of thick soups can add a little vermicelli or separately cooked cereals.
Mushroom soup with chicken broth
Mushroom soup made from dried mushrooms is often pampered by Russian housewives of their households, using summer preparations from the gifts of the forest, useful, aromatic and tasty. Many of them admit that such a soup, cooked in broth, for example, chicken, will be richer.
Product set:
- 450 g of chicken;
- 60-80 g dried honey mushrooms;
- half a glass of buckwheat;
- 4-5 potato tubers;
- carrot medium size;
- 1 onion head;
- 1 pinch of salt (coarse);
- 1 g pepper (ground),
- 1 leaf of laurel tree;
- 30-40 g of sunflower oil;
- a bunch of fresh herbs.
Cooking method:
- Pre-rinse the mushrooms and fill with water for 3-4 hours.
- Boil 4 liters of water in a saucepan, dip the chicken there. The bird is boiled until cooked, not forgetting to salt and toss the bay leaf.
- Cut the onion head into cubes and fry thoroughly. To it add carrots, which were chopped on a grater, as well as coarsely chopped mushrooms. Season with salt, pepper, fry until golden brown. Add half a glass of water where the mushrooms were soaked and continue simmering until the water has completely evaporated.
- Disassemble the finished chicken piece by piece and return to the pan, then pour the buckwheat, add the potatoes. When the broth boils, put the vegetables, stewed with mushrooms, and then cook for about 10 minutes.
Before serving, the ready-made soup can be garnished with chopped herbs.
The first is based on porcini mushrooms
The most valuable are porcini mushrooms. Most often they are dried or frozen, and then the most aromatic dishes are prepared from them. One of these culinary masterpieces of Russian cuisine is a soup made from dried porcini mushrooms.
Product set:
- porcini mushrooms - 115 g;
- 1 onion head;
- 1 carrot;
- 30-40 g of sunflower oil;
- 5-6 peeled potatoes;
- 25 g flour;
- 2.6 liters of filtered water;
- 1 pinch of salt.
Preparation:
- Before cooking, porcini mushrooms are soaked in warm water for 3-5 hours. Then they are taken out and thoroughly rinsed, and the infusion is passed through a thin cloth or gauze folded in several layers. The filtered liquid is added with water to a volume of three liters and brought to a boil.
- Mushrooms are cut into large pieces, poured into boiling water and boiled for 45-55 minutes.
- Peel and chop the potatoes. Fry finely diced onions and carrots in sunflower oil, adding. until cooked wheat flour.
- When the mushrooms are ready, put potatoes and fried vegetables into the broth. Do not forget to add salt to the dish and keep on low heat for another 10 minutes.
If possible, let the dish brew for 5-15 minutes, and then serve it to the table, putting sour cream and herbs directly on the plates.
This thick, lean soup will appeal to even fans of hearty and meaty cuisine. It will be especially good in fasting, because in terms of the amount of protein, mushrooms can replace meat.
This soup can surprise both households and dear guests.
Mushroom soups in domestic cooking have deep traditions. But this does not mean that the classic recipes must be followed unquestioningly.
They can be modified by supplementing the dish with cereals or pasta, as well as vegetables and spices. One thing is invariable - the unsurpassed taste of mushroom broth.
Mushroom soup with millet recipe - video