How to make mushroom soup from dried mushrooms. Dried porcini mushroom soup

We spoil our loved ones and pay tribute to autumn gifts. Making soup from dried mushrooms. Incredibly aromatic, surprisingly tasty Lenten soup will be a great start to Sunday lunch when the whole family is together. The food is prepared very quickly, if you do not take into account the cooking time of the mushrooms. To completely speed up the process, you can soak the boletus mushrooms in cold water in the evening, and in the morning cook the first dish, which will captivate lovers of home cooking.

Features of mushroom soup made from dried mushrooms

The basis

Cook in water, mushroom or meat broth. In any case, it will turn out delicious, because the dish will meet the preferences of the hostess and her household.

Mushrooms

Small white boletus are ideal. They don't need to be cut into pieces and look elegant on a plate. But not everyone has miniature blanks. Then we take mushrooms of any size. Just after boiling them, remove them from the pan and cut them into pieces.

Many people dry chanterelles, flywheels, and other trophies from quiet hunting. It is clear that they can also be added to dried mushroom soup. The technology will not change step by step.

Supplements

Of course, potatoes. Moreover, if you want the soup to be especially rich, you can put 3-4 whole potatoes in the broth. When they are cooked, mash them into a puree and add to the pan. Then just add the potatoes cut into pieces. Thanks to this technique, the dish will acquire a special richness.

For the rest, put in those components that please your heart:

fried onions and carrots,
garlic, fresh herbs;
cereals, pasta;
tomatoes, bell pepper.

Spices

We choose a bouquet for soup from dried porcini mushrooms at our discretion. But you can’t do without ground black pepper and bay leaf.

Spices for mushrooms:

coriander;
cilantro;
thyme;
basil;
dill;
parsley;
garlic.

As a rule, all of the spices listed are added to mushroom dishes in different countries of the world.

Processing boletus mushrooms before adding to soup

It is important to remember that we are drying raw mushrooms. To prevent damage to them, we use minimal cleaning. Therefore, to cook soups, you need to wash the raw materials well. Place the mushrooms in cold water and leave for 1-2 hours. It is best to leave it overnight. During this time they will swell, it will be possible to wash away the sand and dirt.

Then put it in a saucepan, add water, and cook for 30 minutes.

During the days of Great Lent, the best dish that was held in high esteem by our ancestors is mushroom soup made from dried forest mushrooms. It will captivate you not only with its exquisite taste, but also with its unforgettable aroma - like a piece of summer on a winter table.

The easiest way to preserve mushrooms in the fall is to dry them. In this form, they are stored well for several years without losing taste, aroma, and retaining all the benefits. They take up minimal space and are always at hand for preparing many delicious dishes. Today I will present the recipe for one of them, the simplest mushroom soup.

Almost all edible mushrooms are suitable for dried mushroom soup, except those that are suitable only because of their bitterness. These are all types of tubular ones, chanterelles, and even russula. But the main favorite is, of course, white. Among the spices for dishes from the forest, only pepper is used, and sometimes bay leaf, so as not to interrupt the mushroom aroma. So, let's start cooking.

Ingredients

For a 3 liter pan you will need:

dried mushrooms - 70 g,
onions - 2 pcs,
carrots - 1 piece,
potatoes 6-8 pcs,
vegetable oil - 50-70 ml,
salt and pepper to taste.

If you didn’t pick the mushrooms yourself, rinse them well, pour boiling water over them for a couple of minutes, and drain the water into the sink. But if you take the result as your own, then this is not necessary. (As we were taught in a biology course at the university - there is no dirt in the forest!)

Preparation

1. Prepare the mushrooms. Soak them in boiling water for 5-60 minutes. The time directly depends on how long you have stored the mushrooms: if not more than a month, then 5 minutes will be enough, if more than a year, then you will have to soak for about an hour. If you want to speed up the process, cook them.

2. When the mushrooms are all soaked, drain the water through a sieve into the pan in which you will cook the soup. Squeeze the mushrooms themselves and cut them into cubes of about 1 cm. You can grind them in a blender, but not to a homogeneous mass. The pieces should stand out, we are not preparing puree.

3. Prepare the vegetables. Cut the onion into cubes and coarsely grater the carrots.

4. Peel the potatoes and cut into thin strips. Dip it into mushroom broth.

5. Now put the potatoes on the stove to boil, adding water to 2/3 of the pan. At this time, prepare frying onions, carrots and mushrooms. At about the same time, the pan should boil and the frying should be done.

6. After pouring a little vegetable oil into a heated frying pan, add the pepper seasoning first, then the onion. Fry until golden brown, add grated carrots. After a couple of minutes, add mushrooms to the vegetables. Fry over medium heat, stirring occasionally, for 7-8 minutes.

7. Pour everything from the pan into the pan with the potatoes and mushroom broth and add water as needed. All that remains is to cook for 10 minutes, add salt to taste and the soup is ready. Do not let it boil, cook over low heat.

I didn’t bother with frying before, it turned out faster and easier. But the taste of the dish is fully revealed only when the mushrooms are fried.

If you wish, you can add cooked rice, pearl barley or vermicelli to the plate. I don’t cook everything in one pan, as this makes the soup cloudy, and the cereal or noodles swell greatly and lose their shape. Sour cream and black fried bread go well with the soup.

Bon appetit, enjoy the taste of wild mushrooms. I am sure you will like our simple recipe for mushroom soup, and this dish will now often be on your table.

Olga Filippova, only for

Dried mushroom soup with potatoes requires a minimum of cost and time, but at the same time it is quite satisfying and light. Knowing the intricacies of cooking, even a beginner can prepare this soup, because there are no complicated cooking procedures in it.

Dried mushroom soup came to us from Europe. But even in the East, people have been preparing mushroom soups for a long time. There they are called mycelium or mycelium.

Most often, an infusion of these same mushrooms is used as a broth. Don't be alarmed by the dark color; there is nothing harmful in it, unless your mushrooms are poisonous, of course. You can also use milk, vegetable and meat broth for your mushroom soup.

How to make dried mushroom soup with potatoes - 15 varieties

Do you want to take a break from heavy and fatty holiday dishes? Mushroom soup will be the best adventure!

Ingredients:

Dried porcini mushrooms - 50 g;
Milk - 500 ml;
Butter - 50 g;
Carrots - 2 pcs.;
Onions - 1 pc.;
Water - 3 l;
Potatoes - 3-6 pcs.;
Dill;
Bay leaf;

Preparation:

Soak the mushrooms in milk for 4 hours. Then simmer them in butter for 10 minutes. Grate the carrots, finely chop the onion, and put it in a separate frying pan to fry for 15 minutes.

To prevent onions from stinging your eyes, rinse them with cold water before slicing them.

Bring 3 liters of water to a boil and add chopped potatoes. We put carrots and onions there, and then mushrooms. Cook until done for 10-15 minutes and add dill and bay leaf. The soup is ready, you can sit down to the table! https://www.youtube.com/watch?v=aaYZQjMLU3Q

If you are fasting, but your stomach wants to treat itself to something more satisfying, you can prepare cabbage soup with mushrooms, which will serve as a good substitute for beef.

Ingredients:

Cabbage - 300 g;
Dried mushrooms - 25 g;
Onions - 1 pc.;
Carrots - 1 pc.;
Vegetable oil - 1 tbsp. l.;
Tomato paste - 1 tbsp. l.;
Potatoes - 2 pcs.;
Sour cream - 100 g;
Parsley dill;
Salt, peppercorns

Preparation:

Soak the mushrooms in water for 4 hours, then boil and chop the mushrooms. Fry carrots and onions in oil and add tomato paste. Place the chopped potatoes, onions, carrots and mushrooms in the mushroom broth, adding spices, and cook for another 15 minutes. At the end add shredded cabbage. The cabbage soup is ready! They can be served with herbs and sour cream.

A wonderful combination of noodles and mushrooms on your table!

Ingredients:

Dried mushrooms - 70 g;
Water - 2.5 l;
Flour - 100 g;
Egg - 1 pc.;
Potatoes - 1 pc.;
Onions - 1 pc.;
Parsley root - 1 pc.;
Carrots - 1 pc.

Preparation:

Soak the mushrooms in one liter of water for 2-3 hours. At this time, prepare the dough for homemade noodles: mix flour with salt and egg and mix thoroughly until a smooth and elastic dough is obtained. Cover with a bowl to swell for 20 minutes. Cut the parsley root in half and place it in a saucepan. There we also add diced potatoes and onions, and carrots in slices. Pour this with 1.5 liters of cold water and bring to a boil. Cook for another 10 minutes over low heat, stirring. Salt the soup and add mushrooms. Strain the water in which the mushrooms were soaked and add it to the pan. Roll out the dough into a thin layer and cut into strips 5-6 cm. Place on top of each other and cut into noodles. Dry for 5-10 minutes and put in a pan for 20 minutes. Serve the soup with sour cream and herbs.

Another option for noodles with mushrooms. This time with meat!

Ingredients:

Beef - 300 g;
Dried mushrooms - 200 g;
Potatoes - 2 pcs.;
Carrots - 2 pcs.;
Onions - 2 pcs.;
Butter - 2 tbsp. l.;
Sour cream;
Salt pepper;
Greenery;
Flour - 100 g;
Egg - 1 pc.

Preparation:

Soak the mushrooms in water for 2-3 hours. Boil beef broth, remove the meat and add mushrooms. Mix flour with egg and cover with a plate for 20 minutes. Roll out into a thin layer and cut into noodles. Fry chopped carrots and onions in oil and add to meat broth. Next add the chopped potatoes. Add mushrooms there and bring to a boil. Add noodles and cook for another 15 minutes. Add spices and herbs. Cut the meat into pieces and put it in the soup. Serve soup with sour cream!

Treat your guests to a rich soup with dried mushrooms!

Ingredients:

Dry mushrooms - 100 g;
Potatoes - 2 pcs.;
Water - 8-9 l;
Carrots - 1 pc.;
Bay leaf, ground pepper;
Onions 2-3 pcs.;
Butter - 100 g;
Sour cream - 200 g;
Flour - 2-3 tbsp. l.

Preparation:

Soak the mushrooms in water for 15 minutes, then add the same amount of water and cook for 1 hour. Strain the mushrooms and continue to cook the broth. Grate the carrots and add to the broth with bay leaf and pepper. Dice the onion and put it in a frying pan with a small piece of butter and saute the pepper. Fry until golden brown and add a little vegetable oil. Cut the mushrooms into cubes. In a separate pan, melt a larger piece of butter and add flour, stirring constantly. Fry until the color darkens slightly. Add sour cream and mix.

It is better to use sour cream with a higher fat content so that the yushka is thicker and more satisfying

Brew this mixture for another 1 minute and turn off the stove. Add a ladleful of broth to this mixture and stir until the broth is gone. Pour into a saucepan and add fried onions with mushrooms and chopped potatoes. Bring to a boil and serve our delicious soup to your guests!

Do you want something delicious at a minimum cost? Prepare our soup!

Ingredients:

Dried boletus - 50 g;
Potatoes - 2 pcs.;
Pasta - 100 g;
Carrots - 1 pc.;
Onion - 1 pc.;
Butter - 1 tbsp. l.;
Sour cream - 4 tbsp. l.

Preparation:

Soak the washed mushrooms in water for 4 hours. Strain and cut into strips. Put the broth on the fire, add mushrooms, potatoes, diced and sautéed carrots and onions. Separately cook the pasta and add it to the soup. Pour the soup into bowls and add sour cream. Bon appetit!

Any man will definitely appreciate such a thick soup!

Ingredients:

Dry mushrooms - 1/2 cup;
Potatoes - 2 pcs.;
Onions - 1 pc.;
Vegetable oil - 3 tbsp. spoons;
Champignons - 8 pcs.;
Flour - 2 tbsp. l.;
Butter - 20 g;
Milk - 1/2 cup;
Green onions - 3 feathers;
Dill

Preparation:

Cook dry mushrooms until boiling, and then strain in a colander. Pour the broth into a bowl.

To ensure that the broth is free of sand from the mushrooms, pour it into a mug so that it settles at the bottom

Cook potatoes in broth. Chop the onion and simmer it in a frying pan in vegetable oil until it dissolves slightly. Chop the champignons and add them to the onion. Chop the boiled mushrooms and add to the pan. Fry the mushrooms well and sprinkle with flour to thicken the sauce. For satiety, add a piece of butter. Pour the broth into the pan and evaporate the water from it a little. Add a little sour cream and continue stirring. Our men's soup is ready and ready to serve!

And this time we cook soup with meat broth.

Ingredients:

Meat broth - 1 l;
Cauliflower - 150 g;
Potatoes - 2 pcs.;
Carrots - 1 pc.;
Parsley root - 1/2 pcs.;
Onion - 1/2 pcs.;
Butter - 2 tbsp. l.;
Canned peas - 2 tbsp. l.;
Dried boletus - 3 pcs.;
Spices;
Greenery

Preparation:

Soak the mushrooms for 2 hours. Chop them together with the potatoes and put them in boiling broth along with the trimmed cauliflower for 15 minutes. Fry onions, carrots and parsley root in oil, then add to the broth. At the end of cooking, add peas and spices. Serve our soup sprinkled with parsley!

“Nothing divides people like taste, and nothing unites people like appetite,” said Boris Krutier. Rest assured: this soup will please everyone if it is prepared correctly!

Ingredients:

Dried mushrooms - 2-3 handfuls;
Beans - 1 cup;
Potatoes 2-3 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Sour cream - 3 tbsp;
Flour - 2 tbsp;
Salt;
Pepper;
Bay leaf;
Oil for frying

Preparation:

Soak the mushrooms and beans overnight and set them to cook separately. Boil the beans twice for half an hour, changing the water. Chop the carrots and potatoes and add them to the mushroom broth with the mushrooms. Melt butter in a frying pan and add finely chopped onion and fry until golden brown. Pour the onions and beans into the pan and continue cooking. To make the dressing, put sour cream in a bowl and add salt, pepper and flour and a tablespoon of water. Mix everything and pour a little into the soup.

To avoid lumps in the soup, add the dressing while the soup is boiling, stirring constantly

Cook the soup for another 10 minutes and serve.

Despite such an unusual combination of products, this soup will serve as a good dish for the autumn table!

Ingredients:

Dried mushrooms - 50 g;
Pumpkin - 200 g;
Onions - 1 pc.;
Potatoes - 2 pcs.;
Sour apple - 1 pc.;
Tomato - 1 pc.;
Vegetable oil - 2 tbsp. l.;
Green onions

Preparation:

Soak the mushrooms in water for 2 hours, then chop them together with the onion and simmer in oil. Cut the pumpkin and potatoes into cubes or strips and cook in hot water. Add chopped tomato, apple and mushrooms. Cook for 10 minutes until done. Bon appetit!

Tired of simple and boring soups? Try this one!

Ingredients:

Dried mushrooms - 3 cups;
Potatoes - 3 pcs. Fresh mushrooms - 1.5 kg;
Broth - 4 cups;
Onion - 1 pc.;
Garlic - 2 cloves;
Lemon juice - 2 tbsp. l.;
Butter - 1 tbsp. l.;
Olive oil - 2 tbsp. l.;
Cheese - 200 g;
Bay leaf;
Spices

Preparation:

Soak dried mushrooms in hot water for 10 minutes. Drain the mushroom infusion and chop the mushrooms. Boil fresh mushrooms. Finely chop the onion and garlic and place in a frying pan with butter and olive oil. Chop the potatoes and put them in a frying pan to fry. We put mushrooms there and pour mushroom infusion. Simmer until the liquid is reduced by half. Pour mushroom sauce with grated cheese, previously crushed in a blender, into a saucepan with hot broth. Drizzle lemon juice into the soup and cook without bringing to a boil. Pour into plates and eat with pleasant company!

Dietary chicken meat is perfect for those who are watching their figure!

Ingredients:

Chicken - 500 g;
Dried porcini mushrooms - 30 g;
Potatoes - 3 pcs.;
Carrots - 1 pc.;
Onion - 1 piece;
Butter - 1 tbsp. l.;
Sour cream - 1/2 cup;
Green onions - 6 feathers

Preparation:

Cut porcini mushrooms, swollen in water, into slices. Cut the chicken into pieces. Pour another 1 liter of water into the mushroom infusion and place the chicken and mushrooms in it. We put the pan on the fire. /Chop the onion and carrots and sauté in oil in a frying pan. Transfer to a saucepan and cook for half an hour. Chop the potatoes and put them in a saucepan. Cook until boiling and serve with onion feathers and sour cream.

And this is a classic buckwheat soup with mushrooms that is familiar to everyone. But are you sure you are preparing it correctly?

Ingredients:

Dried mushrooms - 50 g;
Potatoes - 300 g;
Carrots - 150 g;
Onion - 150 g;
Buckwheat - 50 g

Preparation:

Soak the mushrooms in water for 2 hours. Strain, but reserve the broth. Cut the mushrooms into slices and put them in cold water to cook. Pour in the mushroom broth and cook for half an hour. Cut the potatoes. We cut onions and carrots and sauté in vegetable oil. Add potatoes to the mushrooms and cook for another 10 minutes. Add sautéed vegetables and buckwheat. We wait until the soup boils and cook for another 15 minutes, adding spices. Eat for your health!

This soup is suitable for vegetarians.

Ingredients:

Dried mushrooms - 40 g;
Onion - 1 pc.;
Water - 2 l;
Potatoes - 2 pcs.;
Toast

Preparation:

Soak the mushrooms in water for 3 hours. Strain and boil the mushrooms in the same water, adding chopped onions. Chop the potatoes and add them to the broth. Cook after boiling for another 15 minutes. Serve with croutons.

Boletus mushrooms are not for everyone. But if you cook them according to this recipe, no one will remain indifferent.

Ingredients:

Potatoes - 4 pcs.;
Dried boletus - 70 g;
Onion - 1 pc.;
Carrots - 1 pc.;
Parsley root - 1 pc.;
Butter - 2 tbsp. l.;
Salt;
Pepper;
Dill

Preparation:

Soak the mushrooms for 2 hours, then cut off the stems and cut into 3 parts. Scald, add water and cook for 30 minutes. Fry the legs in butter. Fry carrots, onions and parsley separately. Cut the potatoes into cubes and add to the broth along with vegetables and mushrooms. Cook for another 15 minutes and serve with sour cream and herbs.

Dry mushrooms, like fresh ones, contain sufficient amounts of vegetable protein and fiber. But the mushroom aroma of this product is so pronounced that dishes prepared using it turn out especially tasty. Drying mushrooms can be one of the ingredients of cutlets, cabbage rolls, dumplings, dumplings, solyanka, borscht and sauces. You can significantly diversify your daily diet by preparing dried mushroom soup. Moreover, there is more than one recipe for this dish.

Dried mushroom soup - a simple recipe

To cook a simple and delicious soup of dried mushrooms with potatoes, you should take:

2000-2500 ml of drinking water;
550 g potatoes;
240 g onions;
170 g carrots;
100 ml cream;
34 g dried mushrooms;
35 ml vegetable oil;
salt, herbs, spices.

Preparation step by step:

Mushrooms should first be washed in running warm water to remove sand and debris. Then let all the liquid drain, and pour a fresh portion of boiling water over the mushrooms and leave to soak.
Peel the skins of the potatoes and chop them into cubes or otherwise. Place the water for the first course in a suitable container on the stove and wait for it to boil. Next, transfer the potato cubes into it and cook until completely cooked.
While the potatoes are cooking, fry the skipped carrot shavings and chopped onion in half rings in a frying pan.
Squeeze the mushrooms with your hands and transfer them to the frying pan with the sautéed vegetables, pour in a small amount of the water in which they were soaked, and simmer until the liquid has completely evaporated.
Pour cream into the fried mushrooms, stir and turn off the heat. Wash the greens, chop them, put them in a frying pan with the mushrooms and stir.
Place fried mushrooms in a saucepan with boiled potatoes, add salt and season with spices. Bring to a boil and remove from stove. The dish will be more delicious if it sits for at least an hour before serving.

In a slow cooker

For a tasty, aromatic and dietary mushroom soup in a slow cooker for 100 grams of mushrooms and half a kilo of potatoes, you will need the following products:

2500 ml water;
onion and sweet carrot;
noodles of vermicelli;
30-40 ml vegetable oil;
spices and salt to taste.

How to cook dried mushroom soup in a slow cooker:

Before proceeding with other culinary processes, you should soak dry mushrooms in boiling water. To make swelling more active, cover the container with drying with a lid.
Pour a little vegetable oil into a multi-pan, place the onion and carrots, previously chopped using a knife and grater. Cook these vegetables for about five minutes using the “Saute” function.
Next, add the drained, steamed mushrooms and prepared potatoes to the frying pan. Pour in the required amount of water and cook for two hours using the “Stew” program.
20-30 minutes before the end of the cooking program, add vermicelli, salt and spices to the electric pan.

Dried porcini mushrooms can be purchased all year round. Compared to fresh ones, dried ones create a much richer flavor when cooked in vegetable broth. And only such an ingredient will allow you to use “mushroom dust” - a universal component for an unforgettably tasty soup.

Let's choose good mushrooms when purchasing. Their sure signs:

The thickness is at least 5 mm (a mushroom that is too thin crumbles when broken; it falls apart in the broth, adding an unappetizing turbidity).
Humidity: a well-dried mushroom both breaks and bends. Maintained elasticity is the key to a pleasant feeling from the soup. If the mushroom cracks with dust, it is overdried and will taste bitter in the broth. If the mushroom stretches and cannot break, it is not fully dried. In soup, such an ingredient will be slimy and rubbery.
Color - flesh-white or light yellow, solid, rich, without spots or stripes.

Making the perfect mushroom soup

We need simple products:

Dried porcini mushrooms - 200 grams
Mushroom infusion - 200 ml (obtained after soaking mushrooms)
Water for soup - 2.5 l
Butter - 30 grams
Sunflower oil - 50 ml
Onions - 1 pc. average size
Garlic - 2-3 cloves
Premium wheat flour - 3 tbsp. spoons
Cream (18-20% fat) - 125 ml
Salt – 1 teaspoon
Ground black pepper - 2-3 pinches
A sprig of parsley or thyme - for garnish when serving
For the vegetable broth: 1 carrot and 1 medium-sized onion, a piece of celery root (about 100 g), thyme (2 sprigs), bay leaf (2-3 pcs.), parsley (2 sprigs), black peppercorns (3 pcs.).

What are we doing:

Secret No. 1. For a delicious rich soup, the proportion of dried porcini mushrooms and water is 1 cup of broken mushrooms per 3 liters of water. If measured in grams, then this is about 70 grams of mushrooms.

Secret No. 2. Be sure to wash the mushrooms 2-3 times in running water, placing them in a colander. Remember, according to technology, mushrooms are not washed before drying, no matter where they are dried.

Secret No. 3. Soak the mushrooms before cooking. This will return the mushrooms' elastic texture, and the water will turn into a mushroom infusion - a valuable ingredient when cooking with dried mushrooms. In addition, soaked mushroom cooks 2 times faster (!)

The soaking proportion is 1 cup of mushrooms to 2 cups of water. Water temperature: so that the hand does not feel any contrast, neither cold nor hot. Soaking time - 30 minutes. Press the mushrooms down with a plate so they don’t float.

Secret No. 4. Remove the mushrooms after soaking with a slotted spoon.

Strain the water in which the mushrooms were soaked through 2 layers of gauze (in extreme cases, a very fine sieve). Mushroom infusion is ready!

Secret No. 5. Prepare vegetable broth - the base for mushroom soup from dried mushrooms. The main tip is to char the onions. To do this, remove only the top layer of dry husk from the onion, cut the vegetable in half and heat it, like on a grill, in a well-heated non-stick frying pan without oil. Look at the photo, we place the onion cut side down and fry for 2-3 minutes:

We should get a caramelized crispy cut (without burning!)

We clean and cut the carrots and celery as usual - into large pieces of 3-4 cm.

Heat water (2.5 l) and add root vegetables, half an onion, herbs and pepper. Cook the broth over low heat, lid closed (!) - about 30 minutes.

Secret No. 6. Frying mushrooms with vegetables and flour before sending them to the broth in a mixture of oils - butter and vegetable. Cut the onion into small cubes. Heat 2 tbsp vegetable oil and butter in a frying pan. spoons and 50 grams (cut into pieces). All the oil should dissolve.

First, fry the onion for 2-3 minutes until translucent.

The dried mushrooms have already been in the water for half an hour. We cut half of the mushrooms into small cubes (5 mm), and the other half into 2-3 cm cubes. We send the slices to a frying pan where the onions are fried.

For ease of cutting, press the garlic into small cubes and chop thoroughly with a knife. Add it to the pan at the moment when all the moisture has already evaporated.

Add flour to the roast, which will thicken our soup. Fry, stir so that there are no lumps for 2 minutes and remove from heat.

We check the broth: it turned out nice and transparent. We remove the vegetables from it, but leave the pan on the fire.

Secret No. 7. First, let's mix a little broth with the roast, and add this mixture to the pan. We take 2 ladles of broth and put them in a frying pan.

Mix thoroughly and only then pour this mass into a pan with broth. Cook until boiling.

Secret No. 8. It's time to add mushroom infusion to the soup - 1 glass per our pan (3 l). As soon as the soup boils, turn the heat down to low and cover with a lid (!). The soup will simmer, covered, for about 30 minutes.

Secret No. 9. When to salt dried porcini mushroom soup:

The first time at the beginning of cooking - ½ teaspoon;
The second time - at the very end of cooking (the second half of a teaspoon).

Secret No. 10. The highlight of our recipe is mushroom dust. While the soup is cooking, there is just time to cook it. This seasoning is perfect for other dishes, and will make our soup amazingly tasty.

How to prepare mushroom dust

We bought the right mushrooms, not overdried, which retained their elasticity. For seasoning, dry them in the oven at 100 degrees for 7-10 minutes. Pour half a glass (30-35 grams) of broken mushrooms onto a baking sheet and place in a preheated oven. The mushrooms will become very dry and will easily crumble into dust if you rub them between your palms.

We use a blender and grind the dried mushrooms as much as possible with the addition of salt (1/2 teaspoon) and ground black pepper (1/3 teaspoon).