Mushroom soup made from dried mushrooms

Mushroom soup made from dried mushrooms is a very tasty and nutritious first course. According to experienced cooks, dried mushrooms are best suited for making soup. We have collected 10 recipes for this delicious dish.

Classic mushroom soup made from dried mushrooms with barley

Mushroom soup is a dish that will diversify your daily menu. You can prepare it from either dried or frozen mushrooms; in any case, the soup will be rich and aromatic.

1. 
   How to cook delicious mushroom soup from dried mushrooms? To make pearl barley boil faster, first soak it in water overnight.Drain the water from the cereal, rinse it, pour it into a saucepan and cook for 30-40 minutes.
2. 
   Wash and peel the potatoes and carrots. Cut the potatoes into small cubes, grate the carrots on a coarse grater.
3. 
   Cut the onion into half rings and fry in sunflower oil until translucent. If desired, carrots can be fried along with onions.
4. 
   Pour dried mushrooms with hot water, rinse, then pour water again and leave for 5-10 minutes. Then drain the water and chop the mushrooms as desired.
5. 
   Add potatoes, garlic, mushrooms, onions and carrots to the barley pan, add salt and spices. Cook over low heat until the potatoes are ready for about 20 minutes. Then add finely chopped parsley, bring to a boil and remove the pan from the stove. Serve the soup with croutons and sour cream.

Bon appetit!

A very tasty and simple recipe for dried porcini mushroom soup

Porcini mushrooms are best suited for harvesting for the winter. Dried mushrooms retain their beneficial properties and make the soup broth rich.

Ingredients:

• Potatoes – 2 pcs.
• Dried porcini mushrooms – 50 gr.
• Garlic – 3 teeth.
• Onion – 1 pc.
• Carrot – 1 pc.
• Butter – 20 gr.
• Coriander - to taste.
• Mixture of peppers - to taste.
• Salt - to taste.
• Bay leaf – 1-2 pcs.
• Water – 2 l.

Cooking process:

Step 1. Place the dried mushrooms in cold water, after they swell, rinse them, drain the water, squeeze, cut the mushrooms into smaller slices.

Step 2. Vegetables: peel potatoes, carrots, garlic and onions. Cut the potatoes into small cubes. Three carrots on a coarse grater, cut the onion into thin half rings, add whole cloves of garlic to the broth.

Step 3.Cook the mushrooms in a saucepan over low heat for 15-20 minutes, add garlic, grated carrots and potatoes to the mushroom broth, cook until the potatoes are ready.

Step 4. In a frying pan, sauté the onion in butter and transfer it to the pan.

Step 5. Salt the contents of the pan, season with spices, add finely chopped parsley and cook for another 10-15 minutes.

Step 6. Pour the finished soup into bowls and serve.

Bon appetit!

How to make soup from dried wild mushrooms?

Frosty winter days are the best time to treat yourself and your loved ones with hot soup made from harvested forest mushrooms.

Ingredients:

• Dried wild mushrooms – 70 gr.
• Steamed rice – 50 gr.
• Onion – 1 pc.
• Allspice peas – 2-3 pcs.
• Small carrots – 1 pc.
• Vegetable oil – 2 tbsp.
• Fresh/granulated garlic – 5 g/1 tsp.
• Ground black pepper - to taste.
• Fresh parsley – 10 gr.
• Salt - to taste.
• Water – 1.5 l.

Cooking process:

Step 1. Before drying mushrooms, they are usually not washed or cleaned, so before you start cooking, they need to be soaked and rinsed well. Cut the swollen mushrooms into small pieces, put them in a saucepan, add water and cook for 15-20 minutes.

Step 2. Add rice to the mushroom broth and continue cooking over low heat.

Step 3. Peel the onions, garlic and carrots. Cut the onion into half rings and grate the carrots. Finely chop the garlic.

Step 4. Fry onions and carrots in a frying pan.

Step 5. Add fried onions, carrots and garlic to the pan, add salt and spices. Bring the soup to a boil and turn off the heat. Garnish servings with fresh parsley.

Bon appetit!

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/granulated garlic – 3 teeth/5-10 gr.
• Vegetable oil – 1 tbsp.
• Butter – 1.5 tbsp.
• Ground black pepper - to taste.
• Salt - to taste.
• Water – 2 l.

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, whole peeled 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, a little broth, stir until smooth and pour this mixture into 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 few minutes and serve as a first course.

Bon appetit!

A simple and delicious recipe for creamy mushroom soup

Puree soups are always a particular success. They have a very delicate consistency and pleasant appearance; at your discretion, you can use crackers, herbs, boiled vegetables, and nuts to decorate it.

Ingredients:

• Potatoes – 2-3 pcs.
• Dried mushrooms – 50 gr.
• Onion – 1 pc.
• Wheat flour – 4 tbsp.
• Carrots – 1 pc.
• Sunflower oil – 1 tbsp.
• Butter – 2 tbsp.
• Coriander - to taste.
• Black pepper - to taste.
• Salt - to taste.
• Water – 2 l.

Cooking process:

Step 1. Pre-soak dried mushrooms in cold water for 30-50 minutes, then rinse under running water and cut into small pieces. Place them in a saucepan, fill with water and place on low heat. Cook mushroom broth.

Step 2. Wash the potatoes and carrots, peel them, cut them into cubes and add them to the pan with the mushrooms. Continue cooking over low heat.

Step 3. Peel the onion, finely chop and fry in sunflower oil. Transfer it to the pan with the broth.

Step 4. Melt the butter in a frying pan, add flour to it, stir until smooth, then start adding broth to the frying pan, a tablespoon at a time, stirring so that there are no lumps. Place the resulting mass back into the pan.

Step 5. Salt the contents of the pan, season with pepper, bring to a boil, check the potatoes are ready and remove the pan from the stove. The final touch is to use a blender to bring the soup to the consistency of puree. Pour the puree soup into bowls and garnish with herbs.

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.
• Fresh garlic/granulated garlic – 1 clove/1 tsp.
• Dried mushrooms – 50 gr.
• Onions – 1 pc.
• Coriander - to taste.
• Bay leaf – 1-2 pcs.
• Ground black pepper - to taste.
• Salt - to taste.
• Water – 3 l.

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!

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.
• Vegetable oil - for frying.
• Water – 2 l.

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 the water in which the mushrooms were soaked 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 vegetable 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!

Rich and aromatic mushroom soup with noodles

Perhaps the recipe for mushroom soup with noodles is worthy of special attention. Fragrant, rich, with juicy potatoes and dense noodles, everyone will like it.

Ingredients:

• Dried mushrooms – 50 gr.
• Medium sized carrots – 1 pc.
• Vermicelli/other pasta – 50-70 gr.
• Onions – 1 pc.
• Potatoes – 1 pc.
• Vegetable oil – 1-2 tbsp.
• Coriander - to taste.
• Ground black pepper - to taste.
• Parsley/dill – 1 bunch.
• Salt - to taste.
• Water – 2 l.

Cooking process:

Step 1. Place dried mushrooms in a bowl, fill with cold water and leave for 30-60 minutes. Drain the water, wash the mushrooms, squeeze out excess liquid and cut into small pieces.

Step 2. Boil water in a saucepan on the stove, add mushrooms and cook for 20 minutes.

Step 3. Peel the potatoes, cut them into cubes and place them in a saucepan with the mushroom broth.

Step 4. Chop the onion with a knife, grate the carrots on a coarse grater. Fry the vegetables in a frying pan with sunflower oil, then add them to the pan with the broth.Continue cooking the soup for 10-15 minutes.

Step 5. We break the long vermicelli into several parts, you can use other pasta of suitable size, pour it into the pan and mix.

Step 6. Cook the soup over medium heat until the potatoes and noodles are completely cooked. At the end, add finely chopped herbs to it, bring to a boil and turn off the stove. The soup will be quite thick and satisfying.

Bon appetit!

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/parsley – 1 bunch.
• Water – 2.5 l.

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!

Rich and delicious soup of dried mushrooms with meat

Usually the basis of the soup is meat broth. Therefore, this version of mushroom soup will contain meat. Depending on your preferences, the meat can be anything, we will use chicken.

Ingredients:

• Chicken thigh/leg – 1 pc.
• Onions – 1 pc.
• Dried mushrooms – 50 gr.
• Carrots – 1 pc.
• Garlic – 3 cloves.
• Potatoes – 2 pcs.
• Flour – 1-2 tbsp.
• Mixture of peppers - to taste.
• Butter – 2-4 tbsp.
• Salt - to taste.
• Greenery.
• Water – 2.5 l.

Cooking process:

Step 1. Fill the mushrooms with water and leave for 30-40 minutes. Then wash and cut.

Step 2. Pour cold water over the chicken, bring to a boil, cook for 5-10 minutes, drain the water and refill, place on the stove. Add peeled garlic to the chicken in the pan. After the water boils, cook the chicken for 15 minutes.

Step 3. Peel the potatoes, cut them into cubes, and send them to the chicken.

Step 4. Cut the onion into half rings, grate the carrots or cut them into thin strips. Fry the onions and carrots in butter, then add the mushrooms and fry for another 4-7 minutes. Place the resulting mass in a saucepan with chicken broth.

Step 5. Fry the flour in butter, stir constantly, then pour the broth from the pan into the frying pan, a tablespoon at a time, mix well, avoiding the formation of lumps. Transfer the flour to the broth and stir.

Step 6. Salt the soup, add spices to taste, bring to a boil and remove the pan from the heat. Let the dish sit for 10-15 minutes. The finished soup, poured into plates, is decorated with herbs.

Bon appetit!