Delicious chicken soup with dry mushrooms. How to make mushroom soup from dried mushrooms

Home Mushroom soups

Dried porcini mushroom soup can easily be called a signature dish of many housewives. This is perhaps one of the few first courses that are prepared for festive tables. This is due to the fact that this particular variety of mushrooms is the most aromatic and has a special taste that is felt in any dish, regardless of the presence of other ingredients.

Without a doubt, porcini mushrooms are a fairly expensive product, however, to prepare a whole pot of soup you will need very little of them.

The most important thing to remember is that they should be soaked in cold water before cooking. Soak should be at least 2 - 3 hours. Many chefs generally recommend soaking such mushrooms overnight.

Another “crown” move of experienced chefs is combining mushrooms. To prepare first courses, you can use not only dried porcini mushrooms, but also a mix of different mushrooms. So, for example, by adding champignons to the soup, you can achieve greater thickness of the soup.

How to make soup from dried porcini mushrooms - 15 varieties

Dried porcini mushroom soup “Aromatic”
Dried porcini mushroom soup in meat broth
Dried porcini mushroom soup with homemade noodles
Mushroom soup with meat
Dried porcini mushroom soup with spaghetti
Creamy creamy soup of dried porcini mushrooms
Puree soup of dried white mushrooms
Borscht with dried white mushrooms
Soup of dried porcini mushrooms and processed cheese
Porcini mushroom soup with buckwheat
Mushroom soup “from the Carpathians”
Dried white mushroom and zucchini soup
Scottish mushroom soup with dried white mushrooms
Dried porcini mushroom and cheese soup
Soup with dried white mushrooms in a slow cooker

Dried porcini mushroom soup “Aromatic”

The recipe below is a classic mushroom soup recipe. It does not contain any ingredients that could “interrupt” the mushroom taste and aroma.

Ingredients:

Dry white mushrooms - 3 handfuls
Onion - 1 pc.
Potatoes - 6 pcs.
Salt, sour cream, herbs - to taste
Vegetable oil - for frying

Preparation:

Pour the mushrooms with cold water and leave to soak for several hours. Then remove the mushrooms from the water and chop finely. Peel and wash the onions and potatoes. Finely chop the onion and cut the potatoes into medium-sized cubes. Heat the vegetable oil in a frying pan and fry the onions and mushrooms until golden brown.

When the onions and mushrooms are fried, put them in a saucepan, fill them with water in which the mushrooms were soaked and add salt. After about 20 minutes, add the potatoes to the pan and cook the soup until it is completely cooked. The soup is ready! Before serving, add herbs and sour cream to the soup to taste.

Dried porcini mushroom soup in meat broth

Meat and mushrooms are two products that go well together. It is quite natural that soup with mushrooms in meat broth will have an excellent taste.

Ingredients:

Meat broth - 1.5 l.
Dried white mushrooms - 60 gr.
Potatoes - 4 pcs.
Carrots - 1 pc.
Chopped dill - 2 tbsp. l.
Vegetable oil - 4 tbsp. l.
Salt, pepper - to taste

Preparation:

Wash the mushrooms and soak them in water for several hours. Then they should be washed again, boiled until fully cooked and cut into small pieces. Peel and wash carrots and potatoes. Grate the carrots on a coarse grater, and cut the potatoes into medium-sized cubes.

Pour the broth into a saucepan, put it on the fire, bring it to a boil and add potatoes, mushrooms, salt and pepper. When the potatoes are almost ready, add carrots to the soup, which should first be lightly fried in vegetable oil. Mix everything, bring to a boil and cook for 3 minutes, then add the herbs to the soup and remove it from the heat.

How to cook “Porcini mushroom soup with chicken broth”

Dried mushrooms should be soaked in water for a couple of hours before cooking. When the mushrooms are soaked, we put the broth on the fire and wait until it boils, then we put the mushrooms in it and cook them for 10-15 minutes.

While the mushrooms are boiling, peel the vegetables and cut the carrots into slices and the onion into quarters.

Fry carrots and onions in vegetable oil until soft.

Place the vegetables in the pan with the mushrooms, cook everything for a couple of minutes, then add to the noodles and continue to cook the soup until it is ready.

At the end, add salt and pepper to the soup, add fresh herbs, remove from heat and let the soup brew for a couple of minutes. If you wish, you can add meat from the broth to the soup; this will definitely not make the taste any worse.

Our soup is ready, all that remains is to pour it into plates and serve. Bon appetit!

Dried porcini mushroom soup with homemade noodles

What could be better than home cooking?!!! Never mind! And that's true. By preparing dried porcini mushroom soup with homemade noodles, you can please yourself and pleasantly surprise your relatives and friends.

Ingredients:

Dried porcini mushrooms - 70 gr.
Flour - 100 gr.
Salt - to taste
Chicken egg - 1 pc.
Parsley root - 1 pc.
Onion - 1 pc.
Potatoes - 1 pc.
Carrots - 1 pc.

Preparation:

Wash the mushrooms thoroughly and add 1 liter. cold clean water. While the mushrooms are soaking, prepare the noodle dough. To do this, combine the flour with a pinch of salt and an egg. Then it should all be thoroughly kneaded until smooth.

To make the dough more airy, the salt must be sifted through a sieve.

Cover the finished dough with a bowl and leave it for 20 minutes. After this time, roll it into a thin flat cake and cut noodles from it. Then the noodles should be sprinkled with flour and allowed to sit for a while.

Peel and wash onions, potatoes, carrots and parsley root. Cut the parsley root into two parts, finely chop the onion, cut the carrots into slices, and the potatoes into cubes. Now put all these vegetables in a pan and pour 1.5 liters. cold water. Place the contents of the pan on the fire, bring to a boil and cook over low heat for 10 minutes. After this time, salt the soup and add mushrooms to it. We also add the strained water in which the mushrooms were soaked to the pan. Now cover the pan with a lid, bring its contents to a boil and cook over low heat until the mushrooms are cooked.

When the mushrooms are ready, add the noodles to the soup. Now it should be cooked at constant boiling for another 10-15 minutes. During this time, all ingredients will need to be completely cooked. Serve the finished soup to the table with dill and sour cream. Bon appetit!

How to prepare mycelium from dried porcini mushrooms

To preserve the beneficial vitamins and microelements contained in mushrooms in the soup, use a slow cooker. Preparing mushroom pickle from porcini mushrooms in a slow cooker is an ideal option.

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This recipe will feed 5-6 people in your family.

30-40 g of dried mushrooms;
60 g pearl barley;
1 carrot and onion;
3 potatoes;
Butter – 30 g;
Ground black pepper and salt - to taste;
2 bay leaves.

Pour washed dry mushrooms with cold water overnight and carry out the same procedure with pearl barley separately.
All vegetables are peeled, washed and cut into small cubes.
Set the multicooker to the “Soup” or “Cooking” mode, add butter.
As soon as it melts, add pearl barley and chopped mushrooms.
Pour in water and leave to cook for 60 minutes.
After the sound signal, all the chopped vegetables, as well as spices, are added to the bowl.
Turn on the “Soup” mode for 40 minutes and wait for the multicooker to turn off.
Before serving, season the mushroom bowl with sour cream and sprinkle with finely chopped herbs.

As already noted, the classic mushroom picker is made from dried porcini mushrooms. Thanks to this, the dish turns out appetizing and rich. Taking note of this recipe, you can prepare this delicious mushroom soup for any event.

30 g of the main product;
4 potatoes;
1 onion;
Vegetable oil or butter;
1 carrot;
Sour cream;
Salt, pepper - to taste;
Parsley.

Pour hot water over the dried fruit bodies and let stand for 6-8 hours, or better yet, leave overnight.

Place the mushrooms on a kitchen towel, dry and cut into pieces.

Place in a saucepan (take enough water so that the soup is not too thick), cook for 40-50 minutes over low heat.

Peel and wash the potatoes, cut into strips and add to the mushrooms.

Sauté finely chopped onion and carrots in vegetable oil until golden.

Season the soup, let it simmer for 10 minutes, add salt and pepper to taste and turn off the heat.

Serve in portioned bowls with sour cream and chopped herbs.

You can make the mushroom bowl more filling and add 2 tbsp. l. small vermicelli.

This recipe for mushroom pickle made from dry porcini mushrooms is considered the standard for such first courses. You don’t need to add anything to it except potatoes and onions. However, the taste of the soup is in no way inferior to the other option.

50 g dried mushrooms;
5 potatoes;
2 onions;
2 liters of water;
Salt - to taste;
Sour cream.

How to properly cook mycelium from porcini mushrooms so that you can feed a family of 4-5 people?

Dried fruit bodies are washed in water, poured with boiling water, covered with a blanket and left overnight. The liquid is not poured out, but filtered and added to the broth base when preparing the dish.
Pour the water specified in the recipe into the pan, add the liquid in which the fruiting bodies were soaked, and let it boil.
Mushrooms are cut into small pieces and added to the broth.
Boil for 30 minutes, constantly removing the foam with a slotted spoon so that the soup turns out light.
Peeled potatoes are cut into cubes and added to the mushrooms.
Next, the onion is peeled, but not cut, but sent whole to the soup.
Over medium heat, bring the potatoes and onions to a boil, boil for 10 minutes and reduce the heat.
Cook over low heat until the potatoes are tender, about 40 minutes.
When serving, remove the onion from the mushroom chamber and throw it away, and season each plate with sour cream.

How to prepare mushroom pickle from porcini mushrooms with the addition of rice to surprise your household with a delicious dish?

300 g fresh mushrooms;
2 eggs;
3 tbsp. l. lemon juice;
4 tbsp. l. butter;
2 tbsp. l. sour milk or kefir;
Salt and ground black pepper;
2 tbsp. l. rice;
Sour cream and parsley.

Pay attention to the step-by-step recipe for preparing mycelium from porcini mushrooms with a photo of the finished dish:

Cut the washed porcini mushrooms into strips, place in a saucepan and pour in lemon juice and melted butter.
Stir, let stand for 5 minutes and add hot water.
Add salt to taste and cook for 20 minutes over low heat.
Wash the rice in cold water, add to the soup and cook for 20-25 minutes.
Beat the eggs with sour milk, pepper and pour into the mushroom bowl, stirring constantly with a whisk.
Let it boil for 10 minutes, add chopped herbs and remove from heat.
When serving, add sour cream or mayonnaise. If you don't like rice, you can replace it with semolina. In this case, you should not cook the soup for a long time, since the semolina cooks very quickly.

If you don't have fresh or dried fruiting bodies, try making a mycelium recipe using frozen porcini mushrooms. We assure you that this version of the soup will not disappoint you with its taste.

300 g frozen mushrooms;
2 onions;
5 potatoes;
Vegetable oil;
2 tbsp. l. barley;
1 tsp. grated celery root;
Salt.

After defrosting, cut the frozen mushrooms into pieces and pour into boiling water.
We wash the pearl barley and add it to the mushrooms, cook for 30 minutes, and in the meantime peel the potatoes and cut them into cubes.
Add to the mushrooms and cook until tender, about another 30 minutes.
Fry the onion in vegetable oil along with chopped celery for 10 minutes.
Place in a mushroom bowl, simmer over low heat for 7-10 minutes, add salt.
When serving, decorate the soup with basil or parsley leaves.

Tags: mushroom

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Mushroom soup with meat

To prepare mushroom soup, you can use any meat, however, it is pork ribs that will give it a unique taste and aroma. In addition, it is this type of meat that combines most successfully with porcini mushrooms

Classic version of mushroom soup

Every housewife has her own culinary secrets, one of which is a recipe for dried mushroom soup, but there is a classic recipe for this dish. It follows all the traditions of preparing a culinary masterpiece.

In many versions of this soup, it is suggested to use porcini mushrooms, because they make the light soup that everyone is familiar with. However, the classic dried mushroom soup involves the use of boletus, boletus and chanterelles. They will give a cool fat and an opaque rich color.

Ingredients:

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1 tbsp. mushrooms;
3 potatoes;
2.8 liters of water passed through a filter;
2 onion heads;
1 medium sized carrot;
a third of bell pepper;
a pinch of salt,
1 g pepper (ground);
30-40 g sunflower oil.

Recipe:

Mushroom soup made from dried mushrooms requires preliminary preparation. Its main ingredient should be thoroughly washed and then filled with hot water for two hours. Then the mushrooms will be soft and pliable.
Chop the vegetables: cut the onion into small cubes, grate the carrots, cut the bell pepper (its use is optional). Fry them in sunflower oil until golden brown. If desired, sunflower oil can be replaced with butter. Then the soup will be filled with a special aroma and acquire a delicate taste.
Peel the washed potatoes and cut into cubes no larger than 1.5 cm.
Remove the mushrooms from the water, squeeze and cut into small pieces. But not too small! The mushroom should be recognizable in the soup.

Then pour them into boiling water. (To get a richer soup, you can use meat or chicken broth instead of water.) When the mushrooms boil, reduce the heat, cook for half an hour, then add the potatoes. Cook for 10 minutes, then add vegetables and simmer over low heat for a quarter of an hour.
In about 5-8 minutes. Salt and pepper until the dish is ready. (If desired, add bay leaf, basil or sage, but not much so as not to spoil the mushroom taste.)

Dried mushroom soup is served garnished with herbs: dill webs, onion feathers, parsley or cilantro leaves.

If you wish, you can add a little sour cream or other fermented milk product. This will give the first dish a deeper flavor. And lovers of thick soups can add a little noodles or separately cooked cereal.

Dried porcini mushroom soup with spaghetti

Soup of dried porcini mushrooms with spaghetti is not only very tasty, but also quite low in calories, despite the fact that it contains pasta. The fact is that spaghetti is made from durum wheat.

Ingredients:

Dried porcini mushrooms - 50 gr.
Potatoes - 3 pcs.
Onions - 2 pcs.
Carrots - 1 pc.
Spaghetti - 70 gr.
Salt, pepper, butter - to taste

Preparation:

Wash the mushrooms, soak them for several hours, and then cut them into medium-sized pieces. Then they should be lightly fried in butter. Peel and wash potatoes, onions and carrots. Cut two potatoes into medium-sized cubes, finely chop the onion, and grate the carrots on a coarse grater. Fry the onion in a frying pan in butter until transparent. Then add carrots to it and fry everything together for another 3 minutes. We break the spaghetti into pieces.

Pour 1.5 liters into the pan. water and send whole potatoes there. Place the pan on the fire and bring its contents to a boil. After this, add the mushrooms and the water in which they were soaked to the pan. When the mushrooms are cooked, remove the whole potatoes from the pan and mash them with a fork until pureed. After all these procedures, add the roasted potatoes, raw and mashed potatoes, salt, pepper and spaghetti to the mushrooms in a saucepan. Cook everything together for another 15 minutes. The soup is ready.

Dried mushroom soup with chicken

The dish is prepared quickly and easily, and is eaten instantly, as it is very tasty and aromatic. By the way, you can use not only chicken to prepare it, but also the meat of any other bird.

Advice
: You can use any dried mushrooms that you can buy or prepare yourself, but the most flavorful soup will be with dried boletus mushrooms. If you decide to take fresh mushrooms, then champignons are best suited for the dish.

Ingredients

Servings: – + 10

chicken legs 400 g
dried mushrooms 70 g
potatoes 400 g
onion 100 g
carrots 100 g
sunflower oil 40 ml
water 1.5 l
bay leaf 1 pc.
ground black pepper to taste
salt to taste

Per serving

Calories: 160 kcal

Proteins: 11.1 g

Fat: 8.5 g

Carbohydrates: 9.8 g

60 min. Seal

At the same time as the mushrooms, place the chicken in cold water for about 60-70 minutes. If you want the soup to be lower in calories, remove the skin from the meat. This is where most of the fat usually accumulates.

Drain the chicken, fill the container with clean water and place on the stove. Before boiling, remove the foam with a slotted spoon, set the heat to low, throw in the bay leaf and a few black peppercorns. Cook the legs for about 30-40 minutes.

Place the cooked meat, let it cool slightly, select the bones, cut into pieces of the desired size and throw into the broth.

Peel the potatoes and chop into medium cubes. Add it to the soup and cook for 15 minutes.

While the potato stew is cooking, peel the onion and chop it as you like. Fry it in a frying pan in sunflower oil.

Peel the carrots and chop them on a coarse grater or into thin strips. Once the onion becomes translucent, add the carrots and simmer, stirring occasionally, for about 10 minutes.

Now drain the soaked mushrooms, dry them with a paper towel and cut into small pieces. Place them in the frying pan with the onions and carrots.

Salt and pepper the roast. You can season it with your favorite spices. Simmer covered until the mushrooms are soft. This usually takes a third of an hour.

Add the roast to the soup, cook for 10 minutes, then turn it off, add salt as you like, and let it brew under the lid. In half an hour everything is ready.

Advice
: You can cook soup from the same amount of ingredients, increasing the number of servings by adding more water and adding barley to the mushroom soup with chicken. It needs to be soaked in advance for several hours, then boiled until half cooked and added to the soup at the same stage as the potatoes.

When serving mushroom soup with chicken, sprinkle it with chopped herbs. You can add a spoonful of sour cream.

Creamy creamy soup of dried porcini mushrooms

At first glance, it may seem that preparing this soup is quite difficult. Actually this is not true. Preparing creamy soup with dried porcini mushrooms is undoubtedly a painstaking task, but if you follow the recipe exactly, you can ultimately get a simply amazing result.

Ingredients:

Dried white mushrooms - 200 gr.
Carrots - 1 pc.
Onion - 1 pc.
Milk - 800 ml.
Cream - 100 ml.
Chicken egg - 2 pcs.
Butter - 4 tbsp. l.
Flour - 2 tbsp. l.
Salt, pepper, herbs - to taste

Preparation:

We clean and wash the carrots and onions. Cut the carrots into two parts. Soak the mushrooms for 2 hours, then rinse them thoroughly and pass them through a meat grinder. Place mushrooms, carrots, onions and 1 tbsp in a deep saucepan. l. butter. Now put the pan on the fire and simmer over low heat under the lid for about 40 minutes. After this time, add a glass of water to the pan and bring the contents of the pan to a boil. After this time, remove the onions and carrots from the pan, and grind the mushrooms in a blender until smooth.

In a separate bowl, combine the cream with the eggs and beat them thoroughly. Melt 2 tbsp in a frying pan. l. butter and fry the flour in it. Then add milk and 1 glass of hot water to the flour. Mix everything thoroughly.

Add mushrooms to the milk mixture and mix them with a blender. The resulting milk-mushroom mass should be boiled for about 20 minutes. Next, add eggs with cream, salt, pepper to the pan and mix everything thoroughly again and bring to a boil. Creamy soup with porcini mushrooms is ready.

Puree soup of dried white mushrooms

To prepare this puree soup, two types of mushrooms are used, however, this is far from the limit. The more varieties of mushrooms are used, the more interesting the taste of the soup will be.

Ingredients:

Dried white mushrooms - ¾ cup
Champignons - 400 gr.
Cashews - 100 gr.
Broth - 4 cups
Onion - 1 pc.
Garlic - 3 cloves
Soy sauce - 1 tbsp. l.
Mustard - 1 tbsp. l.
Spices - to taste

Preparation:

Soak the mushrooms in water for several hours, then wash them and cut them into pieces. We clean the nuts and chop them. Wash the champignons, clean them if necessary and cut them into slices. Peel the onion and garlic, wash and finely chop. In a frying pan, fry the onion in butter until transparent. Then add champignons and nuts to it. After a few minutes, add garlic, spices and porcini mushrooms to the pan. Mix everything thoroughly and fry together for 2 - 3 minutes.

From the resulting frying, remove the most intact pieces of mushrooms and place them on a separate plate. Place the roast into a deep pan, add broth, mustard and soy sauce. Mix everything thoroughly, put it on the fire, bring it to a boil and use a blender to grind it to a puree. Now return whole pieces of mushrooms to the soup, bring to a boil again and simmer for several minutes. The soup can be served.

Borscht with dried white mushrooms

For many people, borscht and soup are two completely different dishes. Actually this is not true. Borscht is a type of soup. In some countries, borscht is even called red soup.

Ingredients:

Dried white mushrooms - 50 gr.
Beetroot - 1 pc.
Onion - 1 pc.
Potatoes - 1 pc.
Carrots - 1 pc.
Vegetable oil - 2 tbsp. l.
Tomato paste - 2 tbsp. l.
Cabbage - ¼ head
Salt, pepper, garlic, bay leaf - to taste

Preparation:

Soak the mushrooms in water for several hours, then wash them and cut them into medium-sized pieces. Peel and wash carrots, onions, potatoes, beets and garlic. Finely chop the onion, cut the carrots and beets into thin strips. Cut the potatoes into medium-sized cubes. Wash the cabbage and chop finely.

After cutting, you can mash the cabbage to make it softer and cook faster.

Pour approximately 3.5 liters into the pan. water, place the mushrooms, salt there and cook the mushrooms until tender. When they are cooked, add potatoes and bay leaves to them and cook everything together for 10 minutes. Then add cabbage and cook for another 8 minutes. After this time, add onions and carrots fried until golden brown.

Fry the beets in a frying pan for 7 minutes, and then add tomato paste to it. Mix everything, simmer for 2 minutes and add the prepared frying to other products. About 5 minutes after adding beets to the borscht, add chopped garlic, herbs and pepper to the pan. When all the ingredients are combined, they should be thoroughly mixed again and cooked until fully cooked. Borscht is ready!

Delicious and healthy recipe for homemade mushroom picker made from fresh mushrooms

Around mid-summer, when hot days arrive and thunderstorms begin to thunder, mushroom time begins. And then there is a desire to eat something simple, without meat and fat and from something that has not yet become boring by this time. We'll talk about mushroom soup (or mushroom soup, or better yet, mushroom soup).

If we touch on the history of the origin of this dish, then it is an ancient northern one, and if we go into even more detail, it is the Vyatka-Kirov name for one of the varieties of mushroom soup. For a long time in Rus', since the time of Ivan the Terrible, Orthodox Lenten tables have been diversified by Lenten mushroom mushrooms. The recipe for the mushroom mushroom is quite simple, but in contrast to the roots of the origin of this soup, when it was supposed to support the strength of taiga hunters, who always had a minimum of provisions with them and it was cooked, in fact, from mushrooms, salt and water. Modern mushroom picking, bypassing classical traditions, is much more complex and more diverse in its ingredients.

When my mother made mushroom soup, she called it mushroom soup. In the Tula region, where my mother was from, mushroom picking was prepared only from noble mushrooms, and all kinds of oyster mushrooms, morels and champignons (and even chanterelles) were not considered mushrooms in this region. But we will proceed from a real geographical reference and the present time.

In the absence of boletus, porcini mushrooms and honey mushrooms, boletus, boletus, boletus, and chanterelles are also suitable, and in the absence of the above, “at worst” - champignons. The essence of the mushroom picker is that it has the unaltered taste of the main ingredient of this dish - mushrooms. The remaining components should only add volume and the illusion of their flavor nuances. The recipe for making mushroom pickle requires only a little seriousness and love.

– approximately 500-700 grams of fresh mushrooms (the taste of the mycelium greatly depends on the type of mushroom);

– potato tubers – 4-5 pieces (medium);

– approximately 50 grams of carrots;

– 100-150 grams of onions (onions, approximately 2-3 medium heads);

– 2 chicken eggs;

– ground black pepper (on the tip of a teaspoon), you can also add peppercorns;

– 30-50 grams – dill (add to the finished portion before serving);

– 50-80 grams of butter;

– salt (to taste);

– 3 leaves – bay leaf

– wash the mushrooms and remove dirt;

– after that, cut the mushrooms into cubes, approximately 1x1 cm;

– pour 2.5-3 liters of water into the prepared pan, add the mushrooms and bring the water to a boil;

– when the water has boiled, throw the mushrooms into a colander, pour water into the pan again, about 5 liters, lower the mushrooms and, adding salt to taste, cook the mushrooms for approximately 30 minutes;

– continuing the process, peel and cut the onions into half rings;

– shred carrots through large mesh graters;

– in a heated frying pan, add butter and fry, lightly, carrots and onions until golden brown;

– peel the potatoes, wash them and cut them into cubes or strips (at your discretion) and put them into boiling broth with mushrooms (after 30 minutes of cooking them);

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– 10 minutes after boiling the potatoes, add everything that is in the frying pan (along with butter) and bay leaf, peppercorns, cook over low heat for another 5 minutes;

– before completing the process of preparing mushroom soup, thoroughly shake the chicken eggs and slowly pour the beaten eggs into the boiling base, along the edge, breaking the stream with a spoon, cook for another 1 minute, mix the contents, and turn off the heat;

– close the lid tightly and let the mushroom stew sit for 10-15 minutes.

Before serving, add finely chopped dill to each serving.

Mushroom pan is good with rye, fresh, crispy bread.

These mushrooms go especially well with butter, processed or regular cheese, and cream. Therefore, we will use these products in cooking.

For thickness, add potatoes, pasta, rice or buckwheat.

Ingredients:

15-20 small mushrooms;
2 onions;
1 carrot;
3 potatoes;
a couple of handfuls of small pasta, which can be replaced with 3 tbsp. spoons of rice or 5-6 tbsp. spoons of buckwheat.

This soup can be prepared in different ways. The simplest one does not involve pre-frying the mushrooms. They are immediately put to boil, filled with water. Its quantity depends on the desired thickness of the soup. Cook uncut mushrooms for about an hour. Take them out of the broth and cut them into pieces. By this time, the dressing should be ready from grated carrots and chopped onions sautéed in butter.

Champignons and chicken are a great combination. Mushroom soup made with meat broth turns out to be incredibly tasty and rich.

Mushroom bowl of fresh champignons

To cook it, first prepare the broth. You can use chicken fillet for it, but a richer soup will be made from chicken breast with a bone.

Ingredients:

chicken fillet or breast on the bone – 600 g;
mushrooms – 400 g;
one onion and one carrot;
4 tbsp. spoons of vermicelli and the same amount of tomato paste.

Fill the meat with cold water. It will need 2.5 liters. After boiling, you need to remove the foam and cook the broth with a barely noticeable shaking of the water. It is in this case that all the extractive substances from the meat will pass into the future soup in full. Cooking time – approximately 40 minutes. Remove the chicken from the broth and cut into large pieces.

We cut the mushrooms into slices, finely chop the onion, and finely chop the carrots into thin circles, which we cut into quarters. Place vegetables and mushrooms in a saucepan with broth and cook until the onion is soft. Lightly fry the tomato paste in butter and add it to the mushroom bowl along with the chicken meat. After 5 minutes of cooking, add vermicelli. After a couple of minutes, turn off the soup and let it simmer for about 10 minutes before serving.

Adding processed cheese radically changes the taste of the mushroom pickle. It becomes richly creamy with pleasant mushroom notes.

In addition to the classic recipe, you can prepare other varieties of traditional Russian dishes. I suggest you familiarize yourself with the easiest and fastest to prepare.

A hearty and high-calorie soup, so it is not suitable for those who are watching their figure. It is appropriate to serve it at the holiday table as an additional dish. I do not recommend using too fatty lard for the mushroom picker. To prepare you will need champignons, water, lard, potatoes, carrots, onions, salt, dill and sunflower oil.

You can use mayonnaise or sour cream as a dressing. To make the broth cleaner, it is advisable to boil the mushrooms a little, and then take new water.

First of all, the mushrooms need to be thawed and allowed to dry. You can rinse them in warm water using a colander. The list of ingredients also includes carrots, water, onions, potatoes, butter, salt and pepper. The finished soup can be seasoned with herbs.

A more complex option due to the presence of additional ingredients. It can become an unexpected but pleasant surprise if the hostess decides to surprise her guests. They can replace okroshka on hot summer days. To prepare, you need to take rice, eggs, sour milk, lemon, water and herbs.

An original dish that will not leave anyone indifferent. For cooking you will need flour, buckwheat, herbs and spices. Mushroom bowl with flour and buckwheat is suitable for various diets.

With oatmeal and tomato paste

One of the dietary options. Vegetable oil should be used instead of butter. The cooking process does not take much time. To prepare, you need to take the main ingredient, onions, oatmeal, tomato paste, herbs, water, salt and pepper.

Use vegetables, cereals, and your favorite spices.

400 g fresh mushrooms;
3 potatoes;
1 piece each carrots, peppers and onions;
Butter;
Dill greens;
3 cloves of garlic;
Salt.

A step-by-step description will show you how to cook mycelium from porcini mushrooms.

Divide the peeled and washed mushrooms into stems and caps.
Finely chop the legs and fry in oil until golden brown.
Cut the caps into pieces and cook for 40 minutes over low heat.
Finely chop the carrots and onions and sauté in oil for 15 minutes.
Peel, wash the potatoes, cut into thin strips and place on the caps, cook for 10 minutes.
Add the fried legs along with carrots and onions to the potatoes and continue cooking for 20 minutes.
Add salt to taste, add chopped bell pepper and chopped garlic, boil for 10 minutes.
Turn off the heat, add chopped dill to the mycelium and let stand for 10 minutes. When serving, you can add 1 tbsp to each plate. l. sour cream or cream.

Soup of dried porcini mushrooms and processed cheese

Soup made from dried porcini mushrooms with cheese curds has a very interesting appearance. When serving, it can be additionally decorated with herbs and croutons.

Ingredients:

Dried porcini mushrooms - 50 gr.
Potatoes - 3 pcs.
Processed cheese - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil - 2 tbsp. l.
Salt, pepper, herbs - to taste

Preparation:

Wash the mushrooms and soak for several hours. Then boil them in the same water in which they were soaked. Peel and wash potatoes, onions and carrots. Cut the potatoes into cubes, grate the carrots on a medium grater, finely chop the onion. Fry onions and carrots in a frying pan in vegetable oil. Three processed cheeses on a coarse grater.

To make this easier, first place them in the freezer for at least 30 minutes.

Add potatoes to the pan with the prepared mushrooms. When it is almost ready, add the frying and processed cheese to the pan. Cook the soup until the cheeses melt, stirring constantly.

Porcini mushroom soup with buckwheat

Buckwheat and porcini mushrooms are those two products, each of which has its own special, pronounced taste. It is for this reason that the use of any seasoning other than salt and pepper is strongly recommended for this first dish.

Ingredients:

Dried white mushrooms - 100 gr.
Buckwheat – 100 gr.
Potatoes - 400 gr.
Carrots - 1 pc.
Onion - 1 pc.
Butter - 50 gr.
Salt, pepper, herbs - to taste

Preparation:

Soak the mushrooms, wash them and cut them into medium-sized pieces. We sort out the buckwheat and wash it thoroughly. Peel and wash potatoes, carrots and onions. Cut the potatoes into medium-sized cubes, grate the carrots on a coarse grater, and finely chop the onion.

Pour water into a saucepan and place mushrooms in it. They should be boiled until fully cooked. Then add potatoes and buckwheat to the mushrooms. Cook everything together for 15 minutes. At this time, fry the onions and carrots in a frying pan in butter. They should turn golden. When they reach the desired condition, add them to the soup. Now the soup should be salted and peppered, add herbs to it and cook for another 3 - 5 minutes. The soup is ready!

Mushroom soup “from the Carpathians”

The name of this first dish speaks for itself. It immediately makes it clear what it is made from and what its origin is. The main ingredient of this soup is dried porcini mushrooms, and it was first prepared in the Carpathians.

Ingredients:

Dry porcini mushrooms - 100 gr.
Water - 8 l.
Carrots - 1 pc.
Onions - 3 pcs.
Butter - 100 gr.
Sour cream - 200 gr.
Flour - 3 tbsp. l.
Bay leaf, ground pepper, salt - to taste

Preparation:

Place the mushrooms in a saucepan, fill with cold water and let them stand for about 15 minutes. After this time, put the pan on the fire, bring its contents to a boil and cook for 1 hour. Then the mushrooms should be pulled out of the pan and the broth should be strained. After cooking, wash the pan, return the broth to it, add salt, put it on the fire and bring to a boil. Cool the mushrooms and cut them into small cubes.

We clean and wash the carrots and onions. Grate the carrots on a fine grater and place them in a saucepan with broth. We also put bay leaf and ground black pepper there. All this should boil and cook until the carrots are ready. Cut the onion into small cubes and fry in a frying pan in butter. During frying, the onion should be peppered. When the onion is fried, put it in a separate container, and melt more butter in the frying pan. Add the completely melted butter to the flour, mix everything thoroughly and fry for several minutes. Then add sour cream to the pan, mix everything again and fry in the pan for another couple of minutes. After this, remove the frying pan from the heat, gradually add 6 - 8 ladles of mushroom broth to it and, using a whisk, bring the contents of the frying pan to a homogeneous state.

Pour the resulting mass into a saucepan with broth. We also send onions and mushrooms there. Mix everything thoroughly again, bring to a boil and remove from heat. Yushka is ready to eat.

Dried white mushroom and zucchini soup

Both zucchini and porcini mushrooms are rich in all kinds of beneficial microelements. Soup with these products can not only deliver a lot of pleasant taste sensations, but also have a positive effect on the human body.

Ingredients:

Zucchini - 300 gr.
Dried white mushrooms - 100 gr.
Potatoes - 2 pcs.
Carrots - 1 pc.
Parsley root - 1 pc.
Celery root - 1 pc.
Tomatoes - 1 pc.
Salt, parsley, green onions - to taste

Preparation:

Soak the mushrooms in water, wash, cut into pieces and boil in water until fully cooked. While the mushrooms are cooking, prepare other products. Peel and wash potatoes, carrots and roots. Wash the tomatoes. Wash the zucchini, if necessary, clean it. Cut the potatoes into cubes and boil until tender. Cut the roots into thin slices and fry in a frying pan in vegetable oil. Cut the zucchini into cubes and let them stand for a while so that they get rid of excess liquid.

Add fried roots and potatoes to the pan with the prepared mushrooms. After about 10 minutes, add the zucchini and diced tomatoes to the pan. Bring everything back to a boil and cook for 5 minutes. After 5 minutes, add salt to the soup, add herbs and remove from heat. The soup must steep before serving.

Diet chicken and porcini mushroom soup

Chicken soup with dried mushrooms is not only tasty, but also dietary. It turns out to be low in calories, but thanks to the meat and porcini mushrooms, it is very filling.

Ingredients for 2 servings:

Chicken breast fillet – 150-200 g;
Dried porcini mushrooms – 15-20 g;
Small carrots – 1 pc.;
Parsley root – 30 g;
Salt, herbs.

Preparation:

Boil the porcini mushrooms for 30-40 minutes, then drain the broth, dry them and chop them; Cut the chicken fillet into small pieces and fill them with 1.5 liters of cold water, place on the stove; When the broth boils, add porcini mushrooms and cook for 15 minutes; Add peeled and chopped carrot and parsley roots to the broth, cook for another 10 minutes, add salt at the end. Serve sprinkled with herbs.

Scottish mushroom soup with dried white mushrooms

Porcini mushroom is a very popular product all over the world. It is quite natural that first courses made from it can also be found on restaurant menus and on the tables of housewives from various countries.

Ingredients:

Dried white mushrooms - 5 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Pearl barley porridge - 50 gr.

Preparation:

Wash the mushrooms and soak them. Then we put them in a saucepan, add water and set to cook until fully cooked. While the mushrooms are cooking, peel the onions and carrots, wash them and cut them into small cubes. We wash the pearl barley, dry it, and then boil it until tender.

To prevent the pearl barley from boiling in the soup, after it is cooked, it should be washed and then lightly fried.

In a frying pan in vegetable oil, fry the onions and carrots. It is important to first fry the carrots for a few minutes, and then add the onions to it and fry them together.

When the mushrooms are cooked, they should be pulled out of the pan, washed, cooled slightly and cut into small cubes. Strain the mushroom broth. Now we add pearl barley porridge, mushrooms and frying to this broth. Mix everything, put on fire, bring to a boil and cook for several minutes. If desired, you can add salt to the soup. This dish is served with sour cream and herbs.

Recipe No. 1. Mushroom pot with potatoes

- Mushrooms. 50 grams will be enough.

We invite you to read: Tomato Gift: description and characteristics of the variety, gardeners’ opinion with photos

- Potatoes. You need two medium-sized tubers.

- Carrots. One medium carrot will be just right.

- Onions. Half of one onion will be enough.

- Pepper, salt, herbs. To your taste.

The mushroom bowl from fresh mushrooms is prepared as follows: first you need to finely chop the mushroom stems and fry them in vegetable oil. The caps need to be cut and cooked for half an hour or a little longer. The fire should be medium. While the mushrooms are cooking, chop the carrots, onions, herbs and fry it all in oil.

Peeled and chopped potatoes should be boiled together with fried legs and roasted roots for about 20 minutes. Then add the mushroom caps, reduce the heat to low and cook for another quarter of an hour. After this, the mushroom picker made from fresh mushrooms is ready for use. It is recommended to serve with sour cream and fresh herbs.

Dried porcini mushroom and cheese soup

At first glance, it may seem that the recipe described below is very similar to the recipe for melted cheese soup. And in general, both processed cheese and hard cheese will ultimately give a very similar taste to the soup. Actually this is not true. Even different types of hard cheese can radically change the taste of the first dish.

Ingredients:

Dried white mushrooms - 50 gr.
Potatoes - 2 pcs.

Onion - 1 pc.
Thin vermicelli - 1/3 cup
Carrots - 1 pc.
Hard cheese - 150 gr.

Preparation:

Soak the mushrooms in water, rinse and boil in 2.5 liters. water until fully cooked. Peel and wash the onions, potatoes and carrots. Grate the carrots and potatoes on a coarse grater, and finely chop the onion. Fry the onions and carrots in vegetable oil until golden brown. Three cheese on a fine grater.

Add frying, salt and potatoes to the boiled mushrooms in the pan. All together should be boiled for 15 minutes. After this time, add vermicelli and cook the soup for another 15 minutes. When the vermicelli is completely cooked, add cheese to the soup and cook for 3 minutes. During this time it should completely dissolve. Bon appetit!

Soup with dried white mushrooms in a slow cooker

A multicooker is an indispensable culinary appliance in any modern kitchen. With its help, you can prepare a wide variety of dishes, and soup with dried porcini mushrooms is no exception in this case.

Ingredients:

Potatoes - 250 gr.
Butter - 2 tbsp. l.
Canned white beans - 160 gr.
Dry porcini mushrooms - 1 handful
Carrots - 200 gr.
Onions - ½ pcs.
Salt, dill, bay leaf - to taste

Preparation:

Wash the mushrooms and soak them in water for 20 minutes. After that, we wash them again. Peel and wash onions, carrots and potatoes. Cut the potatoes into medium-sized cubes, grate the carrots on a coarse grater, and finely chop the onion.

Place butter, mushrooms, onions and carrots in a multicooker bowl. Select the “Frying” mode and cook for 3-5 minutes. After this time, add beans, potatoes and water to the slow cooker. Now you should select the “Soup” mode and set the time to 1 hour 30 minutes. About 10 minutes before the end of cooking, add dill, salt and bay leaf to the soup. Bon appetit!

Barley soup with dry mushrooms in a slow cooker

The multicooker is a wonderful invention; it not only helps housewives, but also helps preserve the original taste of food. You can make a soup of dried mushrooms with barley in it; it will turn out very satisfying, despite the lack of meat.

Ingredients:

Dried mushrooms – 35-45 g;
Pearl barley – 30-40 g;
Fresh potatoes – 200 g;
Carrots – 1 pc.;
White onion – 1 pc.;
Refined vegetable oil – 2 tbsp;
Salt and pepper.

Preparation:

Before cooking, pearl barley must be washed well, then soaked in boiling water for 30 minutes; Soak mushrooms in boiling water for half an hour; Peel and chop onions, carrots and potatoes; Pour oil into the multicooker bowl, add onions and carrots, cook in the “fry” mode for 10 minutes, add potatoes at the end; Drain the water from the pearl barley and add it to the vegetables; Place the mushrooms in a sieve, rinse with running water; if they are large, they need to be chopped. Place in the multicooker bowl with the rest of the ingredients; Fill with boiled water, turn on the “Extinguishing” mode, leave for an hour; Season the finished dish with sour cream and herbs.