Dried mushroom soup. Dried porcini mushroom soup

The easiest way to prepare them for the winter is to dry them. When preserved, they lose their beneficial properties. In this form they are used as a snack. But in order to prepare soup from fresh mushrooms, they need to be dried.

Thanks to drying, they retain their beneficial properties, and most importantly, their aroma. Any edible mushrooms are suitable for making soup. But broths based on this porcini mushroom broth are more aromatic and tastier. During the harvest season, they are dried in an oven at 50 degrees during the day. You can string it on a thread and dry it slowly by hanging it over the stove.

Store them in a tightly closed glass container or paper bag. The storage room must be dry without exceeding the permissible air humidity. Otherwise, they will lose their nutritional properties and may become moldy. You can store them in the form of whole fruits, or you can grind them in a blender and store them in powder form.

Nutritionists believe that food in this form is absorbed faster by the human body. Universal broths are prepared using a broth made only from dried mushrooms and enhance the flavor only with pepper and bay leaves. This is due to the fact that other spices can “smear” the true aroma and taste of the finished product. Modern chefs have developed not a single recipe with the addition of pickled mushrooms and sour cream. I have accumulated a wealth of cooking experience in my collection of culinary secrets.

For cooking, use small and not overripe ones. Then the aroma will be pleasant, and the taste will resemble the taste of fresh mushrooms. Some chefs recommend adding cream or grated cream cheese at the end of cooking to soften the pungency of the aroma. When preparing it with noodles, it should be heated in a frying pan before cooking. In this case, they will not boil, and the soup will not look like porridge.

It is important to consider the cooking recipe when preparing it, since the preparation of food for cooking is universal. The night before, dried mushrooms are soaked in water at room temperature. Alternatively, they can be soaked directly half an hour before cooking, but in hot water. After which the water is drained and the mushrooms are washed under running water. Well-softened mushrooms are cut into slices and brought to a boil. Then the water is drained and the base is prepared - broth. Next we present a popular recipe – 5 pcs.

Recipe 1. Classic dry white mushroom soup

To prepare you will need:

• 100 gr. dried mushrooms,
• 2 l. water,
• 8 medium potatoes,
• one carrot, 2 tbsp. l. flour,
• pepper,
• any vegetable oil for frying,
• 1 onion,
• bay leaf and sour cream (to taste).

Pre-prepared mushrooms are cut into pieces and placed in boiling water. They should be cooked over low heat for about one hour. After this, add the chopped potatoes and carrots and cook for another 20 minutes. During cooking, frying is done. The onion is crushed and fried in vegetable (butter) oil. Sprinkle flour on top and mix well.

You need to make sure there are no lumps. Add 2-3 tbsp to the frying. l. sour cream (less possible), pepper to taste and bay leaf. The contents are added and salted. If you don’t like sour cream, then you don’t have to add it to the roast. It can be added in portions. After all, you are not only cooking for yourself. Perhaps your loved ones like soup acidified with sour cream.

Recipe 2. Soup from a composition of dried mushrooms

Potato soup is very tasty based on the composition of various dried mushrooms and storage technology. Dried, pickled and salted mushrooms are used for cooking.

In order to prepare this soup, the housewife will need:

• 3 l. water;
• 50 gr. dried porcini mushrooms;
• 300 gr. different types of dried mushrooms;
• 8 potatoes;
• one onion and carrot;
• 150 gr. sour cream.

For frying, use vegetable or butter, pepper, salt, bay leaf to taste. Pre-prepared dried porcini mushrooms are crushed together with pickled and salted ones. This mixture should be simmered over low heat for about half an hour. Then add the potatoes and cook for another 15 minutes. While it is being prepared, they fry it. The carrots should be grated on a fine grater, the onion should also be chopped.

A mixture of onions and carrots is fried in oil (vegetable and butter). Add sour cream to the mixture and simmer for a few more minutes and season with spices to taste. Then the contents are added and cooked for another 5 minutes over low heat. Leave the finished soup on the stove for up to 10 minutes.

Recipe 3. Vermicelli soup from dried porcini mushrooms

Another classic soup prepared according to the recipe of our grandmothers can be easily and simply prepared.

For the dish, as the recipe says, take:

• 70 gr. dried porcini mushrooms;
• 4 potatoes;
• one onion and carrot;
• 100 gr. spaghetti or thin vermicelli;
• 2-2.5 l. water.

For the soup you will need a composition of vegetable and butter for frying and spices to taste.

Dried mushrooms for soup must first be prepared by soaking them in cold water the night before. Cut the softened mushrooms into slices and put them in a frying pan and fry them a little in vegetable oil. Then we put them in boiled water. Cook them over low heat. After one hour of cooking, add potatoes to the mushroom broth. Fry chopped onion and grated carrots in a frying pan.

Add spaghetti or thin vermicelli to the soup and cook over low heat for about 2-5 minutes (depending on the thickness of the spaghetti). Then we season it with roasting and spices. Leave to cook over low heat for 2-3 minutes. The finished soup is left to stand for another 20 minutes. Served in portioned plates. If desired, you can add sour cream.

Recipe 4. Mushroom broth with chicken

A broth based on chicken meat and dried porcini mushrooms can easily be “turned” into soup. To do this, you just need to add a few potatoes and 300 gr. more water. You can add vermicelli to this broth in portions. It is boiled separately and added just before serving.

This meat and mushroom base is prepared from 150-200 grams. dried mushrooms and two chicken thighs. Prepared the day before, chop them into slices and fry in vegetable oil along with one onion and grated carrots. Place chicken thighs in boiled water and cook for 2-3 minutes. Then the water is drained and the thighs are simmered over low heat for half an hour. After this, take it out and add fried mushrooms along with vegetables to the meat broth.

The chicken meat cools and is cut into strips. Be sure to remove the skin of the chicken. If you do not want the broth to be too fatty, then skin the meat before cooking. Cook them in meat broth for about an hour. Then add chopped meat and cook on fire for up to 5 minutes.

Recipe 5. Dietary mushroom soup

Excellent for dietary nutrition and for nutrition during fasting. It can be prepared from a mixture of dried mushrooms: porcini, boletus or honey mushrooms. Or you can use just mushrooms. The convenience is that this recipe can be used in the summer and prepared using fresh mushrooms. When preparing such a dietary soup, you can make your own adjustments and experiment: add vermicelli or pearl barley. As for the latter, it must be pre-cooked before adding. To enhance the aroma, you can add a little butter in which the onions were fried.

For a three-liter pan of water you will need:

• 70 gr. dried mushrooms;
• 7-8 medium potatoes;
• one carrot;
• Spices to taste, butter or vegetable oil. They are usually prepared in vegetable oil and for fasting you can use butter if desired.

They take previously prepared ones and grind them. Cook them over low heat for up to one hour. Then add potatoes and carrots, cut into cubes.

Boil the soup for another 15 minutes. Then add any ingredients (vermicelli or pearl barley). Cook for another 5 minutes and season with frying onions and vegetable (butter) oil and add spices. After two or three minutes, it is removed from the stove and left for several minutes. If you did not add vermicelli or pearl barley, then when serving the dish you can use croutons as fillers.

Such soups are a very healthy dish in dietary nutrition and in the daily diet. In fact, there is not a single recipe whose ease of preparation will allow every housewife to experiment and make the dish exquisite and unique.

When you love to cook and please your loved ones, you don’t really think about what exactly to cook for lunch. Usually, housewives have a huge number of recipes in their arsenal - their own, mother’s, grandmother’s, neighbors’, from girlfriends, and so on. Surely there is mushroom soup on this list?

One hundred percent! After all, mushrooms are our old friends. We use them as often as possible, preparing a lot of different dishes with them. It doesn’t even make sense to clarify how useful they are. But in terms of protein content they are unique . Even the dried ones, which we have today and are chosen as the main character.

It is no coincidence that mushrooms are called vegetable meat . This is true, since even a page is not enough to describe all their advantages. But this is not why we have gathered here, so let’s go to the kitchen and, armed with everything we need, let’s start cooking. Moreover, this process is not as complicated and not at all lengthy as is commonly thought.

Products

• Porcini mushrooms (dried) – 15 gr.
• Potatoes – 3-4 pcs.
• Onion (onion) – 1 head
• Carrots – 1-2 pcs.
• Pasta – 100 gr.
• Garlic – 1-2 cloves
• Bay leaf and spices - optional
• Vegetable oil – 3-4 tbsp. l.
• Water – 2-3 glasses.

How to cook mushroom soup quickly and tasty - step-by-step instructions with photos

For some reason, many people avoid cooking with dried mushrooms. The only reason for this is the cooking time. But this is not at all true. You can time it and you will realize that the soup will be ready in literally a matter of minutes. It is not known who came up with the idea that mushrooms should be soaked overnight! What will come out of them in the morning. Hard to imagine. So, let’s fill them with regular cool water, covering them completely, and get on with other things, which will take at most 10 minutes.

Step 1. Pour water over the mushrooms and let sit for about 10 minutes.

Roasting decorates any first course. Sometimes the taste of borscht, say, largely depends not only on the quality of vegetables or type of meat, but specifically on frying - so that the tomato and other ingredients are selected correctly. In our case today, the role of frying will be ordinary onions and carrots. Don’t be upset, because not everyone in your family likes these vegetables in soup? You can just chop them finely. And fry them so that no one will notice their presence in the soup. Even if you cut it into regular thin strips.

Step 2. Finely chop the onion and carrots

As a rule, it is customary to put cereals in this type of soup. Everyone chooses their own. They even take buckwheat! But more often - rice or pearl barley. Let's change tradition and take . No, we are not talking about vermicelli, and not about noodles - this is not the moment. It must be spaghetti. And not thin and not thick, but medium in thickness. To make it convenient to eat later, and not chase them all over the plate, let’s break them into several parts, I got 4 parts.

Step 3. Break the spaghetti into pieces

At this stage, you can already put a pan with mushrooms, filled with two or three glasses of water, and put it on gas. Bring to a boil, and it will boil quickly, and reduce the heat. Cover the pan with a lid and cook the mushrooms over low heat. At the same time, place a frying pan on the stove. After heating it, pour in vegetable oil and heat it as hot as possible. Add the onion and carrots and fry over low heat - so that they do not turn golden, but so that the onion becomes transparent.

Step 4. Fry onions and carrots

The mushrooms and frying are being prepared. This process will take another 5 minutes. During this time we need to have time to peel the potatoes and cut them. There is a tradition of cooking without potatoes. Moreover, we have pasta in the recipe. But we will still add potatoes to the pan, because the first course will be more satisfying, tastier, and more familiar. And the soup will be even thicker, especially if the specimens you come across are boiled and sugary. We cut into thin strips, but make sure not to overdo it.

Step 5. Peel and cut the potatoes

Well, we've almost reached the finale. Bringing it to a boil, add chopped potatoes and broken spaghetti to the soup. Yes, yes, at the same time, because for now we will cook the potatoes separately, then the spaghetti, and the mushrooms will turn into mush. While all this is simmering on a small fire under the lid, grate the garlic on a fine grater. Let's prepare laurel, if you wish, some spices. About two minutes before it’s ready, add the roast and garlic with bay leaf and spices to the soup. Bring to a boil and turn off the gas. Pour into plates after about 5 minutes. Incredibly tasty. And if you also add a spoonful of sour cream...

Step 6. Mushroom soup is ready, invite everyone to the table

How to make mushroom soup even tastier - some useful tips from the chef

• The soup can be salted. But only slightly.
• You can put a little flour in the frying - for the thickness of the soup, but this would be if there were no pasta in the soup.
• You could coarsely chop a little tomato into the soup.
• If you have problems with the gastrointestinal tract, you can do without overcooking onions and carrots. It is enough to simply soak them in a small amount of water with the addition of oil.
• If you do not put pasta or cereals into the soup, you need to cut more potatoes, but cut them into medium pieces.
• It is better to cook mushroom soup for one serving - the next day it does not look so appetizing (potatoes turn black, etc.)
• Soup with fresh mushrooms is cooked almost the same way, only the mushrooms are fried along with carrots and onions, and then everything is cooked together with the potatoes for several minutes.

Autumn gives us an impressive abundance of mushrooms - porcini, honey mushrooms, chanterelles, boletus, aspen, saffron milk caps, boletus, morels and many others. You can dry them all, and then cook dried mushroom soup, which can rightfully be considered one of the most delicious and aromatic first courses. It’s simply impossible to resist this alluring, delicious smell, you must agree! Dried mushroom soup will be appreciated by people who watch their figure or adhere to a healthy diet, because this dish turns out to be dietary and very healthy.

Mushrooms are a unique product, rich in protein, which in its nutritional value is equal to meat. In addition, the gifts of the forest contain amino acids important for the human body, vitamins A, B, D, E, PP, as well as microelements such as zinc, potassium, manganese, phosphorus and sulfur. What is especially important to note is that dried mushrooms retain all the beneficial properties of fresh mushrooms, while remaining no less tasty, and in most cases even more aromatic. It is believed that dried mushroom soup is especially tasty and fragrant compared to fresh mushroom soup. We invite you to see this for yourself!

Dried mushroom soup can be prepared with water or broth (meat, vegetable or fish). Mushrooms go well with vegetables, cereals, pasta and meat, so from various combinations of these ingredients you will get countless different first courses for every taste. A special advantage of mushroom soups is that they allow you to get a rich, tasty dish without the use of meat and oil, so such soups are perfect for Lenten and vegetarian menus. Cream or melted cheese can also be added to dried mushroom soup, which gives the dish additional tenderness and a pleasant creamy taste. As for spices, they should be used in small quantities so as not to interrupt the subtle mushroom aroma. Leave the brightly flavored seasonings for other dishes - ordinary black pepper will be enough for mushroom soup.

If you purchase dried mushrooms at the store, be sure to check them. The color of the mushrooms should be slightly darker than their natural color when fresh, and there should be no mold under the cap. High-quality dried mushrooms will not break, and there will be no dust in the packaging. If the mushrooms are difficult to bend and crumble easily, then they are overdried.

Before preparing the soup, dried mushrooms need pre-processing - they should be sorted and soaked in warm water for 1-3 hours so that the mushrooms soften and regain their shape. If you are limited in time, the soaking procedure can be reduced to half an hour by pouring boiling water over the mushrooms. By the way, if the mushrooms have been dried naturally, they do not require long-term soaking, while mushrooms that have been dried in an oven or oven under high temperatures will be tougher, and therefore will take longer to soften. Do not use metal containers for soaking as they may oxidize. The water remaining after soaking the mushrooms can be used to prepare soup, if you strain it - this technique will make the soup even more flavorful. Dried mushrooms are cooked for an average of 20 to 30 minutes, but at this time there is such a delicious aroma in the kitchen that these half an hour seem like an eternity!

There is another option for pre-processing mushrooms - you can not soak them, but grind them into powder using a blender and coffee grinder, and then add them to the soup. This method will also make the dish more flavorful. After finishing cooking, it is advisable to let the soup brew under the lid for about 30 minutes so that it becomes richer in taste. Next, sprinkle with fresh herbs, season with sour cream if desired - and a delicious soup with a mind-blowing smell is ready to eat!

As you can see, everything is extremely simple, and you can prepare soup from dried mushrooms even without any special culinary skills. Well, let's get to practice!

Dried mushroom soup with chicken and buckwheat

Ingredients:
500 g chicken,
100 g dried mushrooms,
2 onions,
2 carrots,
150 g buckwheat,
5 peas of allspice,
2-3 bay leaves,
3-4 sprigs of parsley,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Soak the mushrooms for 10-15 minutes in warm water, then cut into small cubes. Place the chicken in a saucepan and pour in 2 liters of water. Add the onion and carrots cut in half. Bring to a boil, skim off the foam, add allspice and bay leaf. Simmer, covering the pan, for 25-30 minutes, until the chicken is cooked through. Finely chop the remaining onions and carrots and fry in vegetable oil for 8-10 minutes. If you want a diet version of the soup, don't fry the vegetables. Remove chicken, vegetables and spices from broth. Discard vegetables and spices, cut up the chicken, separating the meat from the bones. Place the meat in the broth, add mushrooms, buckwheat and onions with carrots. Bring to a boil, add salt and pepper to taste. Cook the soup for another 20 minutes. Let the soup brew for 20-30 minutes, covered. Sprinkle with parsley and serve.

Dried porcini mushroom soup with homemade noodles

Ingredients:
50 g dried porcini mushrooms,
50 g homemade noodles,
2 medium potatoes,
1 large onion,
1 tablespoon vegetable oil,
2 bay leaves,
2 teaspoons dried dill,
1/2 teaspoon ground black pepper,
salt to taste.

Preparation:
Pour a glass of warm water over the mushrooms and leave to swell. Heat vegetable oil in a frying pan and fry the chopped onion until golden brown. Boil 1.5 liters of water, add chopped mushrooms along with the liquid remaining from soaking. Cook for 10 minutes. Then add diced potatoes, fried onions, noodles and dried dill. Salt and pepper. Cook for about 10 minutes more. Cover the pan with a lid and let the soup simmer for half an hour.

Dried mushroom soup with barley

Ingredients:
2 potatoes,
1 onion,
1 carrot,
2 handfuls of dried mushrooms,
4-6 tablespoons of barley (depending on the desired thickness of the soup),

salt to taste.

Preparation:
Sort the pearl barley, rinse and soak for 1 hour so that it cooks faster in the future. Also soak the mushrooms for 1 hour. Boil 1.5 liters of water in a saucepan, add chopped mushrooms and pearl barley. Cover with a lid and cook over medium heat for about 30 minutes. Then add diced potatoes and onions and carrots, previously fried in vegetable oil. Next, the soup must be cooked until the pearl barley reaches the desired degree of softness.

Ingredients:
100 g dried mushrooms,
4-5 potatoes,
1 carrot,
200 ml 20% cream,
salt and spices to taste,
parsley,
croutons or croutons for serving.

Preparation:
Boil pre-soaked mushrooms in 2.5 liters of water for half an hour after boiling. Add chopped potatoes and carrots and cook until vegetables soften. Puree the soup using a blender until smooth. Pour in the cream, salt and add spices to taste. Return the pot of soup to the stove. Bring to a boil and simmer over low heat for about 5 minutes. Let the soup brew under the lid for 10-15 minutes, after which it can be served, garnished with parsley and sprinkled with croutons or croutons.

Dried boletus soup with rice

Ingredients:
100 g dried mushrooms,
50 g rice,
3-4 potatoes,
1 onion,
1-2 carrots,
vegetable oil,
salt to taste,
parsley.

Preparation:
Soak dried mushrooms in water, then strain the liquid through cheesecloth and pour into a saucepan. Add water to make 3 liters. Add finely chopped mushrooms, lightly salt, bring to a boil and cook for 10 minutes. Add rice and cook for another 10 minutes. Add diced potatoes and cook for another 10 minutes, then add chopped onions and grated carrots, fried in vegetable oil until soft. Season the soup with salt to taste, add chopped parsley and let simmer, covered, for 15-20 minutes before serving.

Ingredients:
4 potatoes,
1 onion,
1 carrot,
50 g dried chanterelles,
1-2 tablespoons vegetable oil,
1/2 bunch of dill,
salt and ground black pepper to taste.

Preparation:
Pour chanterelles with water and leave for about half an hour, then boil in 2.5 liters of water for 20-30 minutes. In a multicooker bowl, fry the onions and carrots in vegetable oil in the “Fry” mode. Add chopped mushrooms and potatoes. Pour in the water in which the mushrooms were cooked. Add salt and pepper to taste. Cook for 1 hour in “Soup” mode. Sprinkle the finished dish with chopped dill and serve.

Dried shiitake mushroom soup with carrots and melted cheese

Ingredients:
3 potatoes,
1 medium carrot
150 g dried shiitake mushrooms,
2 cloves of garlic,
50 g butter,
1-2 tablespoons soft processed cheese,
2-3 bay leaves,
2-3 peas of allspice.

Preparation:
Soak shiitake mushrooms in water for 8-12 hours, after which the mushrooms must be washed. Melt the butter in a frying pan and fry the grated carrots until soft. At the end add finely chopped garlic. Place the chopped mushrooms in a saucepan, pour in 1.5 liters of water and bring to a boil. Add bay leaf, allspice and cook for 10 minutes. Add diced potatoes and cook for 15 minutes. When the potatoes are soft, add the fried carrots and melted cheese. Stir and bring to a boil. Boil the soup for a couple of minutes, after which it is advisable to let it brew for 3-4 hours under a lid in a warm place so that the aroma of the shiitake is better revealed.

It is perhaps difficult to find a person who would not appreciate dried mushroom soup, because it is so tasty, appetizing and aromatic - it’s simply delicious! Cook with us and delight your loved ones!

Mushroom soups are especially appreciated by gourmets. Due to the fact that they are prepared for future use, you can enjoy the first hot dish even in the winter. Let's learn the subtleties and recipes on how to make dried mushroom soup.
Recipe contents:

The easiest way to prepare mushrooms for future use is to dry them. The dried product retains all the beneficial substances, and most importantly, the amazing aroma. It is because of the smell that it is better to cook mushroom stews not from fresh or frozen fruits, but from dried ones. Different types of edible mushrooms are suitable for soup: boletus, chanterelle, boletus, but the undisputed favorite is the porcini mushroom.

• When purchasing, choose good mushrooms. Their sure signs: thickness is about 5 mm. If the mushroom is too thin and crumbles when broken, then it will fall apart in the broth and give the soup an unappetizing cloudiness.
• A well-dried mushroom breaks and bends at the same time.
• The mushroom stretches and cannot break; it is not completely dried. In the stew the product will be rubbery and slimy.
• If the mushroom cracks, it means it is overdried and the broth will taste bitter.
• To soften the taste of the soup, add delicate notes to it. At the end of cooking, add crushed processed cheese with a creamy or mushroom flavor.
• Dried mushroom soups can be prepared with the addition of fresh, frozen or pickled fruits.
• The most common spices are pepper and bay leaf. Other spices will overpower the strong mushroom flavor.
• Adding crushed processed cheese with a mushroom or creamy flavor or sour cream to the soup at the end of cooking will soften the taste.
• Store dried mushrooms in a paper bag, cardboard box or glass jar in a dry place. The dried fruits can be kept whole or in the form of mushroom powder ground in a blender.
• Before cooking, pre-soak dried mushrooms in hot water for 30 minutes or cold water for 1.5 hours.
• Use the water in which the mushrooms were soaked for soup. It is filtered through filtration (fine sieve or gauze) and poured into a cooking pan so that no sediment gets in.

• Calorie content per 100 g - 39.5 kcal.
• Number of servings - 4
• Cooking time - 1 hour 15 minutes

Ingredients:

• Dried white mushrooms - 100 g
• Onions - 1 pc.
• Vegetable oil - 2 tbsp.
• Carrots - 1 pc.
• Potatoes - 5 pcs.
• Salt - 1 tsp. or to taste
• Flour - 1 tbsp.

Step-by-step preparation of a classic recipe for dried mushroom soup:

1. Pour boiling water over the mushrooms until they swell.
2. After half an hour, use a slotted spoon to catch them and rinse them under running water, and strain the mushroom infusion through cheesecloth.
3. Pour the mushroom infusion into a saucepan and add water, bringing the volume of liquid to 3 liters.
4. Chop large mushrooms, leave small ones whole. Place them in a saucepan and cook for about 40 minutes until they sink to the bottom.
5. During this time, saute the onion cut into half rings and grated carrots in vegetable oil. Add flour to the roast, stir and cook for 3 minutes.
6. When the mushrooms are ready, place the diced potatoes and fried onions and carrots into the pan. Cook for 10 minutes.
7. Leave the finished mushroom soup made from dried porcini mushrooms to steep for 10 minutes and serve with herbs and sour cream.

Ingredients:

• Dry mushrooms - 40 g
• Potatoes - 300 g
• Water - 1 liter
• Vegetable oil - 1 tbsp.
• Salt - to taste

Step-by-step preparation of lean potato cream soup from dried mushrooms:

1. Soak dried mushrooms an hour before cooking. Afterwards, catch the mushrooms and fry them in a frying pan in vegetable oil.
2. Drain the water in which the mushrooms were soaked through double-folded gauze to remove sediment.
3. Place the fried mushrooms in a saucepan, pour mushroom broth over them and cook for half an hour.
4. During this time, peel the potatoes, cut them and boil them with salt. Afterwards, catch the potatoes and mash them with a potato masher or chop them with a blender.
5. Place the potato mixture and potato broth in a saucepan with mushrooms. Stir until the ingredients are evenly dissolved.
6. Season with salt, boil and serve.

Ingredients:

• Dried mushrooms - 200 g
• Milk - 1.5 l
• Champignons - 300 g
• Butter - 100 g
• Onions 3 pcs.
• Flour - 3 tbsp.
• Salt - 1 tsp.
• Ground black pepper - a pinch

Step-by-step preparation of creamy dried mushroom soup:

1. Soak dried mushrooms in a glass of boiling water.
2. Wash the champignons and cut into thin slices.
3. Peel the onion, chop it and sauté in a frying pan in butter until golden.
4. Add chopped champignons and soaked dried mushrooms to the onions. Continue frying for 10 minutes, add flour and cook, stirring for 2 minutes.
5. Pour the strained mushroom infusion and milk into the pan. Boil and lower the mushroom mixture. Reduce heat to low and cook, stirring occasionally.

Ingredients:

• Dried mushrooms - 50 g
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Flour - 2 tbsp.
• Bay leaf - 1 pc.
• Butter - for frying
• Salt - 1 tsp. or to taste

Step-by-step preparation of dried porcini mushroom soup in a slow cooker:

1. Cover dried mushrooms with water and leave for an hour. Then chop finely.
2. Chop the onions and carrots and fry them in butter in a slow cooker in the “baking” mode.
3. Meanwhile, in a clean and dry frying pan, lightly fry the flour until golden brown and add to the slow cooker with the vegetables.
4. Peel the potatoes, wash them, cut them into cubes and place in a bowl. Add mushrooms and bay leaf. Season with salt, add water, close the multicooker with a lid, set the “stew” mode and leave the soup for 1.5 hours until the signal.

This recipe for soup with dried porcini mushrooms was sent to me by Matsulevich Valentina Vasilievna, from Vitebsk, Belarus.

“In our family, all its members love to collect. We usually go on a quiet hunt in late August - early September. We have one very mushroom place. Local residents say that in this place, even in the driest year, the forest is never empty. you will leave without a basket of mushrooms.

This forest, by our Vitebsk standards, is located quite far away - about 75-80 kilometers from the city. Of course, quite a lot of money is spent on gasoline, but, as they say, the game is worth the candle. Sometimes a family of 3-4 people can easily collect 5-6 buckets of noble mushrooms - boletus, boletus, boletus - in a few hours. And our favorite place is also convenient because we can freely go far from the car in different directions, without fear of getting lost, because we’ve been picking mushrooms there for about 20 years now.

And now the mushroom harvest has been harvested, we have arrived in the city, and the most difficult part begins - sorting and cleaning the mushrooms. The young people urgently have some business to attend to, my husband needs to put the car in the garage, and I desperately sit down at the kitchen table and start working. This process usually lasts until 12 at night.

The best specimens are used according to a recipe that has been proven over the years, boletus mushrooms, touched by a worm, are sent on a wire rack to the oven to dry, if there are milk mushrooms, saffron milk caps and red mushrooms, then they are salted, and everything else is boiled and frozen in the freezer. And, of course, the next day, real mushroom soup is cooked from porcini mushrooms or boletus mushrooms.

And about five years ago, my daughter met a young man in early December. Everyone in our family is Catholic, only I am Orthodox. Catholic Christmas was approaching, my mother-in-law came to visit from western Belarus, and unexpectedly my daughter’s boyfriend asked to visit us for this holiday. I was very surprised, because they had just met, but I was happy about the guest.

Catholics have this custom - mushroom soup made from dried porcini mushrooms or boletus mushrooms is always served on the table at Christmas. I took a new box of dried mushrooms from the mezzanine and cooked an amazingly delicious soup. Everyone at the table was languishing in anticipation of delicious food. Moreover, my daughter praised my exclusive guy. And a wonderful smell came from the kitchen.

I served the first steaming plate to my future son-in-law. He was about to put a spoonful of sour cream in it, when suddenly I saw something incomprehensible in the second plate. There was something white floating in the soup. I put on my glasses, took a closer look and gasped - the entire surface of the soup was filled with white worms…

What an embarrassment! A new person came to the house for the first time, who a year later became my son-in-law, and my mother-in-law served soup with worms. I tried to quietly take the plate from the guy, but he didn’t want to give it back, because the soup had a charming aroma! I was terribly ashamed, but I had to tell everyone what an opportunity it was. By the way, all the other mushrooms that I store in cake boxes turned out to be completely clean. And then I had to throw them away."

Every family has its own recipe for mushroom soup. Some people like creamy mushroom soup, others prepare creamy mushroom soup with melted cheese. But, you see, the most delicious and aromatic mushroom soup is soup made from dried forest mushrooms. It is so tasty that you don’t need to come up with clever culinary techniques to make the soup more interesting - nature did everything for us.