Mushroom soups occupy a special place in any menu, since they, in the absence of meat or fish, still get nourishing and rich. But if many prepare the first dishes from fresh mushrooms, then we suggest that you try to use dry, which besides taste also have a stunning aroma. There are a lot of soup recipes from dried mushrooms, and we will share with you some of them.
Soup of dried white mushrooms
Ingredients:
- white dried mushrooms - 100 g;
- carrots - 1 piece;
- potatoes - 2 pieces;
- noodles - 50 g;
- butter - 30 g;
- bay leaves - 2-3 pcs .;
- greens and salt - to taste.
Preparation
Before you start cooking soup from dried mushrooms, they need to be soaked, preferably overnight. So, your mushrooms stayed in the water for a night and became soft, get them out, but do not empty the water, but leave it as a broth. Melt the butter and saucepan in a kettle or pan and fry the mushrooms on a low heat for 10 minutes. After that, pour them with broth, season with salt and cook.
At this time, fry the noodles a little in the frying pan to get a golden color and do not fall apart during the cooking process, and send it to the mushrooms. Peel the potatoes, cut them into cubes and add them to the soup. Carrot sodium, lightly fry and put it in the soup. 5 minutes before the end of cooking, send the bay leaf and greens to the mushroom noodles . After turning off the fire, allow your dish to stand for another 15 minutes and then serve your delicious soup of dried mushrooms with sour cream.
Soup puree from dried mushrooms
If you prefer a soup-mash, then try to cook it from dried mushrooms according to this recipe, and you will not remain disappointed.
Ingredients:
- dried mushrooms - 500 g;
- water - 1 l;
- potatoes - 2-3 pieces;
- carrots - 1 piece;
- onion - 1 piece;
- cream 10% - 500 ml;
- butter - for frying;
- Spices and salt - to taste.
Preparation
Mushrooms rinse and soak in hot water for up to 2 hours. Do not pour water. Peel the potatoes, cut them into small pieces, put them in a saucepan and pour hot water over it to make it a couple of centimeters above the level of vegetables. Add salt and any spices. Onion chop finely and fry in oil until it is transparent, then add the sliced carrots to it and cook everything together until its softness. Then put the mushrooms and simmer them on a small fire for 2-3 minutes, until they blush.
Cook the boiled potatoes in a blender, combine the resulting mashed potatoes with cream and then dilute with mushroom broth. The mass should be obtained in consistency, like kefir. Grind the vegetables in a blender and send the resulting gruel to a creamy-potato mixture. Put your soup puree on a small fire and cook, stirring constantly, for 5 minutes. After turning off the dish, cover it with a lid and let it brew for at least 30 minutes.
Cream-soup from dried mushrooms
Ingredients:
- dried mushrooms - 150 g;
- potatoes - 2 pieces;
- onion - 1 pc .;
- egg - 1 piece;
- garlic - 1 clove;
- cream - 50 ml;
- chicken broth - 1 l;
- vegetable oil - for frying;
- dill crushed - 1 tbsp. a spoon;
- Salt and black ground pepper - to taste.
Preparation
Dried mushrooms soak in cold water for at least 3-4 hours. Then rinse and cut into large pieces. With potatoes remove the skin, cut it into cubes and put it in boiling chicken broth. Cook for about 15-20 minutes.
Chopped onion on frying oil until transparent, then add to it mushrooms and pass all together for 7-8 minutes.
Weld the potatoes from the broth and chop the mushrooms together in the blender. Then return the resulting mass back, add crushed garlic and season with salt and pepper.
Put mushroom cream soup on a small fire and, stirring constantly, pour into it a beaten egg and cream. Stir everything, bring it to a boil and turn it off. When serving, sprinkle the dish with herbs.