How to cook dried porcini mushroom soup

We recommend that you learn how to cook dried porcini mushroom soup with a variety of ingredients. Far from always, dried porcini mushroom soup is a standard mushroom picker with the addition of potatoes, herbs, onions and butter. A correctly selected recipe for dried porcini mushroom soup will satisfy the taste preferences of all family members. You can add not only potatoes, but also cabbage, pearl barley and a number of other nutritious cereals. With the addition of other products, an unusual dish is obtained. But it has a high nutritional value. The next time, before making soup from dried porcini mushrooms, re-read the proposed selection of recipes and choose your favorite method of culinary processing of forest gifts.

Dry porcini mushroom soup with potatoes

Ingredients:

• 8-10 g dried porcini mushrooms
• 200 g of potatoes
• 25 g carrots
• 30 g celery
• 12–15 g of onion
• 3 g flour
• 1 clove of garlic
• Water
• Caraway
• Greenery

Cut carrots and celery roots into strips and sauté. Boil dried mushrooms soaked in water and cut into strips. Cut the potatoes, dip in a boiling broth and cook until half cooked. Add caraway seeds, mushrooms, roots, onions to sautéed flour and simmer for 6–8 minutes. Then put dressing in a soup of dried porcini mushrooms with potatoes and bring to readiness. Add garlic mashed with salt, chopped parsley and season with a decoction of the roots.

Dry Mushroom Soup Recipe

Ingredients:

• 2 tbsp. spoons of dried porcini mushrooms
• 300 g squash
• 250 ml of milk
• 2 tbsp. tablespoons chopped parsley
• 1 carrot
• 1 onion
• 4 tbsp. spoons of sour cream
• Water
• Salt
• Pepper

How to cook mushroom soup with dried porcini mushrooms

Ingredients:

• 2 cups of vegetable broth
• 6 potatoes
• 50 g dried porcini mushrooms
• 1 onion
• 7 carrots
• ½ parsley root
• 1 slice of celery root
• 75 g butter
• 500 g rice
• 3-4 tbsp. spoons of sour cream
• Water
• 1 tbsp. a spoonful of chopped parsley
• salt to taste

Before boiling mushroom soup with dried porcini mushrooms, they must be washed, pour cold water for 3-4 hours, and then boiled in it. Remove, cut into small slices, and strain the broth. Peel the onion, rinse, chop finely, put in a deep frying pan and fry in hot oil. Then add chopped roots, carrots, boiled mushrooms, vegetable broth and stew (until the roots are soft).After that, to cook the soup of dried porcini mushrooms, evenly stew the stewed vegetables in pots with hot strained mushroom broth, bring to a boil, pour in washed rice, chopped potatoes in small cubes and cook for about 20 minutes. 3-5 minutes before being ready to salt and season with sour cream. When serving, sprinkle the dish with herbs.

How to make dried porcini mushroom soup

Ingredients:

• 100 g dried mushrooms
• 150 ml of milk
• Water
• 50 g of rice
• 30 g carrots
• 25 g onion
• 1 tbsp. spoon of sunflower oil
• 50 g of potatoes
• Spice
• spices
• sour cream

Before preparing soup from dried porcini mushrooms, they can be poured with warm milk for 2-3 hours. After that, squeeze the mushrooms, chop and dip in boiling water. Then add rice, carrots and onions, potatoes, spices fried in sunflower oil (in summer you can add spicy herbs). Serve with sour cream.

Dry porcini mushroom soup

Ingredients:

• 200 g dried porcini mushrooms
• 1 cup rice
• 75 g onion
• 1 tbsp. flour spoon
• 2-3 lemon slices
• Water
• mustard oil
• salt

Boil the mushrooms and chop. Pour the broth into a saucepan, pour rice into it and add the onion fried in mustard oil. Season the soup with dried porcini mushrooms with flour, salt, boil and rub. Add mushrooms. Before serving, put 2–3 circles of lemon (with zest) in each plate.

Dried porcini mushroom soup with rice, cream and lemon.

Ingredients:

• 200 g dried mushrooms
• 75 g of rice, water
• 50 ml cream
• 20 g onions
• 10 g flour
• ¼ lemon
• salt and spices to taste

Boil porcini mushrooms almost until ready and chop finely. Put onion and rice in the mushroom broth and cook until almost ready. Then add flour, add chopped mushrooms and cream.

Before serving, put 2–3 circles of lemon (with zest) on a plate.

Dry porcini mushroom soup with pearl barley

Ingredients:

• 20 g dried porcini mushrooms
• 100 g pearl barley
• 1 parsley root
• 1 slice of celery root
• 1 onion
• 1 tbsp. a spoonful of butter
• 1-2 egg yolks
• 2 tbsp. spoons of sour cream
• Bouillon
• ½ lemon juice (or 1 tbsp.spoon of vinegar)
• water
• salt
• greenery

Boil the cereals until tender in slightly salted water and drain. Quench the sliced ​​roots and soaked mushrooms in oil a little, then cook in part of the broth until cooked. Mix egg yolks with sour cream, a small amount of broth and lemon juice. Pour all this with the remaining broth and add the boiled cereal. When the soup of dried porcini mushrooms with pearl barley cools down, warm it again, but do not bring to a boil so that the egg yolks do not curl.

Dried mushroom soup.

Structure:

• 150 g dried porcini mushrooms
• 6 tbsp. tablespoons of oil
• 1 onion head
• 1 tbsp. flour spoon
• Red pepper
• 2 tomatoes
• 0.5 liters of water
• 2-3 tbsp. spoons of vermicelli
• faceted glass of sour milk
• 2 eggs
• black pepper and parsley

Mushrooms are washed and soaked in cold water for 1-2 hours. Pass onion, flour, red pepper and tomatoes in oil, pour boiling water and boil everything until cooked. Soup can be seasoned with rice, noodles or julienne vegetables. Before the end of cooking, sour milk and eggs are added, as well as finely chopped parsley and black pepper.

Soup with mushrooms and fried meat.

Structure:

• 350-400 g soft beef
• 1 tbsp. a spoonful of fat or butter
• celery or parsley
• 8-10 potatoes
• 30 g dried porcini mushrooms
• 2 small pickles
• Salt
• Pepper
• Greenery
• sour cream

Cut the meat across the fibers into 4-5 pieces, beat and lightly fry on both sides. Then immerse in a pan for cooking, pour 1 liter of boiling water and the liquid formed in the pan when frying meat. When the meat becomes semi-soft, put the potatoes and cook until fully cooked. 10 minutes before the end of cooking add chopped pickles, cooked and sliced ​​boiled mushrooms and seasonings, continue cooking. On the table, serve soup transparent or with sour cream. Sprinkle with greens on top.

Dry porcini mushroom soup in a slow cooker

Products:

• 2 cups white beans
• 1 cup dried porcini mushrooms
• 1 carrot
• 1 onion
• 2 potato tubers
• 3 l of water
• black pepper peas
• salt
• greenery

Soak overnight beans and dried porcini mushrooms. Peel the onion and carrots, wash and chop finely. Put in the bowl of the multicooker and fry in the Baking mode for 20 minutes. Peel and dice potatoes. Beans, mushrooms, potatoes, peppers, salt and water are added to onions and carrots. Turn on Extinguishing mode and cook for 2 hours.

In the prepared soup of dried porcini mushrooms in a slow cooker add chopped greens.

Peasant soup with dried mushrooms.

Structure:

• 30 g dried porcini mushrooms
• 3 l of water
• 1/2 small head of fresh cabbage
• 7–8 potatoes
• 2 carrots
• 1 large onion
• 5–6 medium-sized tomatoes
• 2-3 cloves of garlic
• 1 bay leaf
• 1 tbsp. a spoonful of parsley
• 1 tbsp. a spoonful of dill
• 3 tbsp. tablespoons of vegetable oil
• Salt
• peppercorns

Boil dried mushrooms well until soft. Strain the broth through gauze, put on a colander. Rinse boiled mushrooms in running water so that no sand remains. Finely chop mushrooms, onions and carrots, salt, fry in a pan in vegetable oil until golden brown. Pour water and mushroom broth, bring to a boil, add chopped potatoes, boil a little, add cabbage, bay leaf, peppercorns and cook until almost done. Put coarsely chopped tomatoes, keep on fire for 15 minutes, remove the soup from the heat, add finely chopped greens and crushed garlic to it.

Mushroom soup with peas.

Structure:

• 300 g peas
• 30 g dried porcini mushrooms
• 1 liter of mushroom broth
• 2 carrots
• 2 onions
• 1 tbsp. a spoonful of butter

Pre-soak the mushrooms, boil, combine with peas boiled in water and boil. (Pour the water in which the peas were boiled.) 5 minutes before being prepared, season the soup with sautéed carrots and onions.

Mushroom soup with vermicelli and tomato.

Structure:

• 100 g dried porcini mushrooms
• 150 g of vermicelli
• 50 g tomato paste
• 50 g of sunflower oil
• 1 large onion
• 3 l of water
• 1 tbsp. finely chopped dill
• salt

Cook well-washed mushrooms in salted water until soft. Chop mushrooms and onions and fry in sunflower oil. Boil the vermicelli separately until ready, recline on a sieve, rinse with cold boiled water. Dilute the tomato paste with water in equal proportions and sauté in sunflower oil, bringing to a density. Fried mushrooms, tomato paste and boiled vermicelli put in a pan, pour mushroom broth and boil. Sprinkle with herbs before serving.

Mushroom soup with ears.

Ingredients:

• 100 g dried porcini mushrooms
• 3 l of water salt and pepper to taste

For minced meat:

• 100 g of sunflower oil
• 100 g of rice
• 2 onions

For the test:

• 200 g flour
• 1 tbsp. spoon of sunflower oil
• 1 egg
• 1 glass of water
• Spice
• salt

Boil mushroom broth. Remove the mushrooms, chop and fry with finely chopped onions, then mix with boiled friable rice, pepper and salt. Prepare a fresh thick dough: pour flour on a board with a slide, make a depression in the middle, pour water, egg, sunflower oil into it, add salt and gently stir; Knead with your hands until it becomes smooth, without lumps and when cutting does not reach for the knife. Put the dough on the board and cover for about 10 minutes with a hot pan so that it gluten swells well; then roll it into a thin layer, cut into squares with a knife, put minced meat made from rice and mushrooms on each of them, fold the squares into triangles, glue the edges well, wet them. With the base of the triangle, wrap the finger of the left hand, and connect the opposite ends with the right to form the shape of the eye. Boil the ears prepared in this way separately in salted boiling water, put them in a colander and put them in the prepared strained broth before serving.