Dried mushroom cream soup

Dried mushroom cream soup

Creamy mushroom soups are popular with many, but most housewives cook them from fresh or frozen champignons. Forest mushroom dishes are more fragrant, but fresh boletus mushrooms, wild boletus and chanterelles are not available all year round. Not all cooks know that you can make a soup of dried mushrooms. It turns out to be no less delicate than that cooked from fresh ones, it looks just as appetizing, it smells even more seductively. If you prepare the main ingredient in advance, it will take a little time to cook this first dish.

Cooking Features

Dried mushroom soup is prepared on the same principle as fresh, but its cooking technology has several specific features.

  • Not all dried mushrooms are suitable for making mashed potatoes. It is safe to use for this purpose, white mushrooms, chanterelles, mushrooms or the same mushrooms.
  • Dried mushrooms need preliminary preparation. They should be washed and filled with clean water so that they swell and return their original shape and volume. It takes at least 2 hours.
  • It is better not to pour out the liquid in which the mushrooms were soaked, but to use it for cooking the soup, strain it and bring it to the required volume with clean water or broth.
  • When preparing a dried mushroom soup, you shouldn’t grind them all with a blender. A portion of boiled or fried mushrooms can be cut and added to the finished soup. So it will be even tastier and more appetizing.
  • If you fry mushrooms or vegetables before cooking the soup, it will have a different taste.
  • The creamy notes of the dish make it possible to add cream and cheese, which is added to the soup at the end of its preparation. A similar effect can be obtained if you fill the soup with sour cream before serving it to the table.
  • When boiling mushrooms, foam may form on the surface of the soup. It must be removed. This is convenient to do with a special spoon or slotted spoon.
  • To give the soup a creamy consistency, the products are ground with a blender. Using an immersion blender allows you to turn the soup into a puree right in the pan. Using this device, it is important to observe safety precautions in order not to burn yourself with splashes. The blender cannot be kept on while immersing and retrieving the soup. The pan must be deep - this will prevent splashing.
  • After grinding the ingredients with a blender or additionally introducing any product, even if it is fresh greens, bring the dish to a boil, and it is better to boil for even 2 minutes. Otherwise, the soup can quickly deteriorate.

Serving dried mushrooms soup can be served with croutons or fresh herbs, spreading them in plates just before serving the dish to the table. If you serve mushroom soup with purchased rusks, give preference to products with a neutral smell or taste of mushrooms. Wheat toasts for cream soup are better than rye.

Dried mushroom cream soup

Composition:

  • dried mushrooms (any or assorted) - 50 g;
  • water (not counting the consumption for soaking) - 1 l;
  • potatoes - 0, 4 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • butter - 40 g;
  • drinking cream - 0, 5 l;
  • salt, spices - to taste.

Method of preparation:

  • Rinse the mushrooms, cover with cool water. Wait 3-4 hours until they regain form.
  • Cut the mushrooms into small pieces, put them in a saucepan.
  • Fill with clean water mixed with filtered liquid in which the mushrooms were soaked.
  • Place on the stove and bring to a boil.
  • When the water boils, add peeled and cut into small cubes potatoes, cook for 15 minutes on low heat.
  • Peel the onion, chop finely.
  • Scrape the carrots, wash them and dry them with a napkin. Finely chop or chop on a coarse grater.
  • Melt butter in a deep frying pan, add onions and carrots. Season the vegetables until soft, transfer them to the saucepan with the steaming soup.
  • Boil another 10 minutes.
  • Remove the pan from the heat. Using an immersion or conventional blender, turn the contents of the pan into a mash.
  • Add salt, spices, pour in cream.
  • Return the pot to fire. While stirring, bring the soup to a boil.

Serve the wheat crouton soup. You can add fresh greens. Some decorate the dish with whipped cream (savory).

Dried porcini mushroom soup

Composition:

  • dried porcini mushrooms - 40 g;
  • potatoes - 0, 4 kg;
  • water - 1 l;
  • flour - 20 g;
  • vegetable oil - 40 ml;
  • salt, spices - to taste.

Method of preparation:

  • Fill the mushrooms with cold water, leave for 2-3 hours.
  • Rinse the mushrooms well, put in a saucepan, cover with clean water, put on the fire.
  • Simmer 15 minutes after boiling. When water boils, foam forms on the surface, it needs to be removed with a slotted spoon.
  • After a specified time, remove the 3-4 mushroom from the pan, leave the rest to cook.
  • Peel the potatoes, cut into small cubes, put in a saucepan, where the soup is cooked. Boil until soft.
  • When the mushrooms taken out of the broth are cool, cut them into small pieces and fry in vegetable oil using 20 ml of this product.
  • Heat the remaining butter in a clean frying pan, fry the flour in it until it has a caramel shade, and dissolve the soup with a soup ladle.
  • Crush the contents of the pan until smooth, add salt and spices, bring the soup to a boil.
  • Pour in the sauce, whipping the soup with a whisk so that there are no lumps. Wait until it boils again, and simmer for 2 minutes, stirring. Remove from heat.

When serving soup to the table, put a spoonful of fried mushrooms on each plate, they will enhance the flavor of the dish, improve its taste and appearance. If you do not fast and do not adhere to the principles of vegetarian food, you can fry the mushrooms in butter, it will be even tastier.

Dried chanterelle soup with cream and cheese

Composition:

  • dried chanterelles - 20-30 g;
  • mushroom or vegetable broth - 0.5 l;
  • cream or milk - 0, 25 l;
  • potatoes - 0, 2 kg;
  • onions - 100 g;
  • butter - 20 g;
  • cream cheese - 50 g;
  • salt, spices - to taste.

Method of preparation:

  • Chanterelles rinse well.
  • Prepare the broth, put mushrooms in it, leave for 1, 5 hours.
  • Put the pan on the stove and cook the mushrooms on low heat for 15 minutes.
  • Peel the potatoes, cut into small pieces of arbitrary shape, put in a pan with chanterelles. Boil until potatoes are tender.
  • Free the onions from the husk, cut into small pieces.
  • Melt butter in a pan, put onion pieces in it and fry until soft.
  • Put the onion in the soup, cook for 5 minutes.
  • Grind the contents of the saucepan using an immersion blender.
  • Add cream or milk, boil for 10 seconds.

Divide the cream cheese into small pieces and place each in a plate. By the same principle, you can prepare a soup of mushrooms and other dried mushrooms.

Dried mushroom cream soup is not much more difficult to prepare than fresh or frozen. The difference is in the need to pre-soak the main ingredient in order for the mushrooms to regain their original shape. Especially tender soup of dried mushrooms is obtained if cream is used in its cooking, but also lean versions of the dish have their admirers.

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