Mushrooms are a unique product. They are nourishing, rich in protein, but do not have a high energy value. They are happy to include in their diet vegetarians, fasting Christians, people who want to lose weight, gourmets who value rich flavor and bright aroma. It is difficult to find a person who is indifferent to dishes from the gifts of the forest. Dried mushrooms retain all their properties, while remaining as tasty and fragrant as fresh. Experts say that mushroom soup made from dried mushrooms turns out to be rich and fragrant than ordinary ones. Even a cook who does not have much experience can cook it. The main thing is to know a few subtleties.
Cooking Features
Cooking soup of dried mushrooms is easy. However, the technology of its cooking is different from cooking mushroom soup from fresh gifts of the forest.
- Not all mushrooms are suitable for drying and subsequent use for cooking soup. Dried mushrooms only high categories, such as boletus, boletus, aspen, chanterelles. They prepare quickly, do not have an unpleasant taste, have a pronounced mushroom flavor.
- Before cooking the soup, the mushrooms should be washed and soaked in boiling water or cool water so that they regain their shape. Usually it is cold water that is used, leaving mushrooms for several hours. Boiling water is used only when there is not enough time to prepare the ingredients. In hot water it is enough to soak the mushrooms for 30-60 minutes.
- Do not rush to pour out the water in which the mushrooms were soaked: strain it to prevent debris from entering, and use it to boil the soup so that it is even more fragrant. Infusion can also be used for making sauces.
- Dried mushrooms before adding to the soup can not soak, and grind into powder. In this case, the dish will turn out even more fragrant and will be easier to digest by the body.
- Mushrooms have a pronounced aroma, so adding a large amount of spices to the soup is impractical. At the most - it is a few peas of pepper and bay leaf.
- Mushroom soup does not have to be lean. Pleasant creamy taste will be given to him by cow butter, melted cheese, cream. It will be more satisfying if you cook it with chicken or other meat.
- For satiety, you can add cereal or vermicelli to mushroom soup.
- Dried mushroom soup is not recommended for baby food. It should be eaten in moderation to avoid digestive problems.
There are many recipes for mushroom soup. It can be cooked with vegetables, cereals, adding cheese, cream, egg, greens. Technology cooking can depend on the specific recipe.
Simple Dried Mushroom Soup
Composition:
- dried mushrooms - 50 g;
- potatoes - 0.5 kg;
- carrots - 100 g;
- onions - 100 g;
- vegetable or butter - as required;
- wheat flour - 20-30 g;
- salt, herbs, spices - to taste;
- sour cream (optional) - to serve.
Method of preparation:
- Wash mushrooms, fill with cool water in the amount of 1, 5 liters, leave for 2 hours.
- Pour the water through a strainer into a saucepan. Bring its volume to the original, topping up with clean water.
- Cut the mushrooms into slices.
- Peel carrots, coarsely grate, or cut into small cubes.
- Remove the husks from the bulb. Chop the onion with a knife.
- Fry onions and carrots in butter or vegetable oil until soft.
- In a separate pan, melt the butter, fry the flour in it. If you are fasting, flour can be lightly browned in a dry frying pan.
- Put the mushrooms in the pan.
- Peel the potatoes, cut into medium-sized cubes, put them to the mushrooms.
- Put the pan on the fire. After the water boils, add salt and spices. Boil 10 minutes.
- Add the vegetable fry. After 5 minutes, add finely chopped greens.
- Cook the soup for another 5 minutes, add the flour.
- Continue cooking the soup for 2-3 minutes, stirring it constantly.
When serving, it is recommended to put a spoonful of sour cream in each plate.
Dried mushroom soup with cream
Composition:
- dried mushrooms - 50 g;
- fresh champignons - 100 g;
- milk - 0, 5 l;
- water - 0, 5 l;
- cream - 100 ml;
- butter - 40 g;
- wheat flour - 20 g;
- salt, red and black pepper - to taste.
Method of preparation:
- Dried mushrooms pour half a liter of boiling water, soak them for half an hour.
- Drop it in a colander.
- Soak dried mushrooms and champignons cut into small pieces.
- In a saucepan, melt butter, put chopped champignons in it, fry them for 3-4 minutes, add the remaining mushrooms, continue to fry for 5 minutes.
- Add flour, mix.
- Pour in, whipping the contents of the pan with a whisk, water in which the mushrooms were soaked.
- In the same way, enter the milk.
- Cook for 5 minutes, stirring to avoid lumps.
- Add cream and spices. Simmer under a lid for 20 minutes.
Mushroom soup made according to this recipe has a delicate creamy taste. If desired, it can be turned into cream soup, chopped up with a blender and boiled after this for 1-2 minutes.
Mushroom soup of crushed dried mushrooms with boiled eggs
Composition:
- dried mushrooms - 0, 2 kg;
- onions - 100 g;
- celery root - 100 g;
- carrots - 0, 2 kg;
- boiled eggs - 3 pcs .;
- fresh greens - 100 g;
- water - 2 l;
- lemon - to taste;
- vegetable oil - as needed;
- salt, pepper - to taste.
Method of preparation:
- With a blender or coffee grinder, turn dried mushrooms into powder.
- Peel the carrots, cut into small cubes.
- Also chop the onion and celery root.
- Fry celery, onion and carrot in vegetable oil until half cooked.
- Fill with water, bring to a boil.
- Add chopped mushrooms, salt, pepper.
- Simmer the soup for 15 minutes.
- Cut the lemon into thin slices.
- Chop the greens with a knife.
- Boil eggs hard boiled, peeled, cut in half.
Pour the ready-made soup into plates, put a slice of lemon and half of an egg in each, sprinkle with chopped greens generously. The soup for this recipe is cooked very quickly.
Dried mushroom soup with chicken and buckwheat
Composition:
- chicken - 0, 5 kg;
- dried mushrooms - 100 g;
- buckwheat - 150 g;
- onions - 100 g;
- carrots - 100 g;
- water - 2 l;
- salt, pepper - to taste.
Method of preparation:
- Soak the mushrooms, rinse, cut into small cubes.
- Sort through, wash the buckwheat.
- Wash the chicken, put in the pan.
- Peel the vegetables, put them to the chicken.
- Fill with water, put on fire.
- After boiling remove the foam, cover the pan with a lid, reduce the intensity of the flame.
- Boil 30-45 minutes until cooked chicken.
- Take the chicken and vegetables out of the broth. Vegetables throw out. Cool the chicken. Separate the meat from the bones, finely chop, return to the broth.
- Put the prepared buckwheat and mushrooms into the broth.
- When the soup is boiling again, add salt and pepper to taste.
- Boil the soup for 20 minutes, then leave for a quarter of an hour under a lid.
The soup in this recipe is rich and fragrant. The dish is among the traditional ones that were cooked in Russia in the old days. Despite the simple composition, the soup for this recipe turns out nourishing, tasty, useful.
Dried mushroom soup with pasta and cheese
Composition:
- dried mushrooms - 100 g;
- water - 2 l;
- potatoes - 0, 25 kg;
- vermicelli - 100 g;
- onions - 100 g;
- carrots - 100 g;
- butter - 40 g;
- processed cheese - 70 g;
- salt - to taste.
Method of preparation:
- Grate carrots.
- Chop onion finely.
- Fill the mushrooms with water, leave for 2 hours.
- Soaked mushrooms cut into cubes.
- Frozen cheese, put it in a freezer for half an hour, chop it on a grater.
- Peel the potatoes, cut into centimeters.
- Boil water, put potatoes and mushrooms in it.
- Fry onions and carrots in butter, add to soup 10 minutes after laying mushrooms and potatoes in it.
- After 5 minutes add vermicelli, after 2-3 minutes - cheese. Boil until the cheese is completely dissolved.
- Add salt, spices, cook for another 2 minutes and remove from heat.
If you don't want the vermicelli to be very swollen, you can lightly fry it in a dry frying pan before putting it into the soup.
Mushroom soup of dried mushrooms can be cooked at any time of the year. It turns out to be as tasty and fragrant as from fresh gifts of the forest. The presence of a large number of recipes of this first dish will allow each hostess to find an option to taste.
