Dried mushroom soup: traditional recipe

Greetings dear readers! Now let’s prepare dried mushroom soup together according to a traditional recipe. Let's figure out how to properly prepare a delicious traditional soup from dry or new forest snow-white mushrooms with potatoes.

Mushroom bowl is an extraordinary dish that we use to diversify our winter diet. Any dried mushrooms are suitable; we will now look at making them from snow-white mushrooms. It will turn out delicious, but you need to follow certain cooking rules: wash them well before cooking, do not overcook them so as not to turn into porridge, and be sure to let the finished dish steep.

Traditional recipe

Video recipe

Other recipes

Chicken soup with dried mushrooms

Cook in chicken broth with noodles. Already in the finished dish we throw chicken fillet fried in butter, cut into small pieces. Chicken goes well with mushrooms and can be served on a separate plate.

To make the dish more rich, add pearl barley. Pearl barley takes a long time to cook, so it needs to be soaked for 6-8 hours and added at the very beginning of production.

Cream soup with dried mushrooms

Cream soup can be cooked according to the traditional recipe given above. The only difference is that at the end of production, beat the contents of the pan with an immersion blender, add cream, garlic, and herbs. Decorate with crackers. It's delicious!

With buckwheat in a slow cooker

If I need to quickly cook a wonderful dish, I use a slow cooker, it’s more convenient to cook in. Add buckwheat to our traditional recipe, it improves the taste, smell, and affects the thickness.

Transcarpathian mushroom soup

Mushroom soup is an extraordinary stew. The flour is fried in butter, then diluted with broth. Add sautéed onions, cream or sour cream. Yushka is ready. This is a delicious, tender dish.

Useful tips

To add flavor to the broth, you can add new champignons to the pan.
You need to soak the mushrooms in a deep bowl, covered, for several hours or even overnight (that is, in the dark) so that they swell and become soft.
I usually soak it in milk and later add this milk to a pan of water.
Black color can be whitened with cream or milk.
How much to cook is hard to find, it depends on what mushrooms you are cooking with and how thinly they were cut before drying.
If you cook it with meat broth, it will be richer and more satisfying.
Already on the plate when serving you need to put chopped boiled eggs, sour cream or mayonnaise, and all sorts of greens.
You can add a raw egg when everything is almost ready. Beat the egg and pour in a thin stream, stirring the contents of the pan.
You can add vermicelli, pearl barley, millet, rice, and oatmeal to the traditional set of ingredients.
If you want to thicken the consistency, boil a whole potato, remove it, mash it and put it back into the pan.
I usually serve this dish with dark rye bread and green onions.

Conclusion

When you decide to make mushroom soup, use my usual recipe. Everyone will enjoy this carefully and lovingly prepared dish. I usually cook it in winter, it warms my family and friends.

Write, do you often cook this dish? What ingredients do you include in it besides the main ones?

Dried mushroom soups

Chicken soup with dried mushrooms and vermicelli

chicken breast (or chicken thighs) – 1 pc.; water – 3.5 l; parsley root – 1 pc.; carrots – 1 pc.; onions – 1 pc.; dried mushrooms (forest) – about 50g; salt, ground dark pepper - to taste; vermicelli (spider web) - to taste; vegetable oil

Mushroom soup with oatmeal

dried mushrooms (forest) – 50g; carrots – 1 pc.; celery root – 200g; oatmeal – 2 tbsp; salt - to taste; vegetable oil for frying

section: Mushroom soups

Pea soup with mushrooms

dried mushrooms (boletus, boletus, boletus) – 50g; dried peas (greenish) - 3/4 cup; onions – 1 pc.; salt, herbs - to taste; vegetable oil – 2-3 tbsp;

section: Mushroom soups

Village mushroom soup

dried mushrooms (you can use fresh ones) – 1 handful; pearl barley; potatoes – 6 pcs.; onions – 2 pcs.; carrots – 3 pcs.; garlic – 6 cloves; vegetable oil – 4 tbsp; bay leaf – 3 pcs.; dill (fresh or dried) - to taste

section: Mushroom soups

Sorrel and spinach puree soup

meat (beef with bone), dried mushrooms, sorrel and spinach, onions, parsley, celery, butter, flour, pepper, bay leaf, herbs, salt, sour cream.

Peasant soup with mushrooms

dried mushrooms, cabbage (fresh or sour), potatoes, carrots, parsley, onions, leeks, tomato puree, melted or butter, sour cream, salt, bay leaf, pepper, parsley or dill.

section: Mushroom soups

Potato soup with dried mushrooms

potatoes, carrots, parsley root, onions, tomato puree, fat (or melted butter), dried mushrooms, parsley or dill.

section: Potato soups, Mushroom soups

White mushroom soup with pasta

water, dried white mushrooms, pasta, carrots, parsley root, onion, butter, sour cream, salt.

section: Mushroom soups, Pasta soups

Mushroom soup with squid

squid fillet, potatoes, carrots, onions, tomato paste, vegetable oil, flour, water, herbs, salt.

section: Mushroom soups

Warsaw soup

water, beef, poultry offal, sausage, dried white mushrooms, onions, leeks, celery, boiled beets, fennel seeds, marjoram, salt, fat, sour cream, herbs.

section: Polish cuisine

Wallachian soup

beef, duck, dried mushrooms, flour, rice, sour cream, roots, cabbage, carrots, parsley, celery, radish, cauliflower, turnip.

section: Beef soups

Pea soup with mushrooms

split peas, dried mushrooms, lard, 1 pc., parsley (root), carrots, water, salt and pepper.

section: Pea soups

Dried mushroom and seaweed soup with soy sauce

mushrooms (dried), seaweed, green onions, salt, soy sauce (Sen Soi Traditional Mushrooms), vegetable oil.

section: Mushroom soups

Beef noodle soup

beef broth, dried mushrooms, boiling water, green onions, carrots, beef slices, sunflower oil, garlic, ginger root (finely chopped), light soy sauce, Chinese rice wine or dry sherry, narrow egg noodles, spinach, c.

Cool dried mushroom soup

dried mushrooms, water, parsley or celery (root), carrots, onions, bechamel sauce, herbs.

section: Mushroom soups

Pearl barley soup with mushrooms

dried mushrooms, pearl barley, carrots, onions, butter, sour cream, salt, parsley.

section: Mushroom soups

Mushroom soup with barley

dried mushrooms, pearl barley, potatoes, onions, butter, sour cream, salt, herbs.

section: Mushroom soups

Cabbage soup with dried mushrooms, lean

cabbage, potatoes, roots, dried mushrooms.

section: Mushroom soups, Cabbage soup

Dried mushroom soup in a pot

dried mushrooms (white), flour, vegetable oil, pickled cucumbers, onions, potatoes, bay leaves, herbs, salt.

section: Mushroom soups

Potato soup with mushrooms, prunes and raisins

dried mushrooms, potatoes, prunes, raisins, onions, vegetable oil, wheat flour, lemon (slices), herbs, salt.

section: Mushroom soups, Vegetable soups

Vegetable soup with tofu

vermicelli, leeks (young stems), soy sauce, soybean oil, white wine, vegetable broth, dried mushrooms, peas, carrots, bamboo shoots (canned), soy sprouts, tofu cheese, soy sauce, egg, starch, vegetable oil.

section: Vegetable soups

Cool mushroom soup with meat products

mushrooms (dried), water, boiled meat, ham or sausage, cucumbers or radishes, hard-boiled eggs, green onions, sour cream, dill, parsley, lemon juice or citric acid, sugar, salt.

section: Mushroom soups, Cool soups

Wontons with shiitake, pork and shrimp inside (for soup)

pork (minced) – 450g, shrimp (peeled, coarsely chopped) – 450g, shiitake mushrooms (dried or dried dark wood mushrooms) – 5 pcs., egg – 1 pc., green onion – 1 onion, soy sauce – 2 tbsp. .l., salt - 1.5 tsp., dashi (dried flakes r.

Mushroom soup with barley

mushrooms (frozen or fresh), pearl barley, carrots, onions, potatoes, parsley (chopped), water or meat broth, vegetable oil, dried mushrooms (chopped).

section: Mushroom soups

Lentil soup with dried mushrooms

dried mushrooms, lentils, potatoes, onions, carrots, salt, parsley (greens), vegetable oil.

section: Lentil soups

White mushroom soup with sherry

white mushrooms (dried), dry sherry, mushroom broth, roots for soup, butter, salt, pepper, chervil.

Fragrant dried mushroom and potato soup

Dried mushroom soup with potatoes is a first course option that has a special taste and smell. For its production, the variety and type of mushrooms chosen by the housewife are used, but dried ones have a huge number of advantages, including ease of processing and availability at any time of the year.

Option 1 traditional recipe for mushroom soup with potatoes

The vegetables for the snow-white dried mushroom soup are fried in butter, so the dish tastes soft and creamy.

4 potatoes;
1 carrot;
1 onion;
50 g dried mushrooms;
1 tbsp. oil drain;
2 tbsp. wheat flour;
2 bay leaves;
1.5 liters of unstained plain water;
salt and spices to taste;
greens to taste;
sour cream for serving.

Step-by-step description of making traditional potato soup:

Place the mushrooms in a colander and wash under the tap. After this, put it in a bowl and pour a glass of slightly cooled boiling water over it for half an hour.
Peel onions, carrots and potatoes and wash.
Grind the onion and carrots on a grater with large holes. Peel the potatoes and cut into thin bars. Cut the mushrooms into strips.
Place the butter in a frying pan, melt and fry the vegetables (not counting the potatoes) in it until golden brown. Add flour, mix thoroughly and continue frying for 2 minutes.
Boil water in a saucepan and then place the mushrooms into it. Pour the water in which they were soaked into the same pan. After 20 minutes, dump out the potatoes and boil for 15-20 minutes on medium gas power.
After cooking, let the soup sit for 10-15 minutes, then pour into plates and serve.

Option 2 quick recipe for mushroom soup with potatoes

The following recipe for mushroom soup includes noodles. The end result is a satisfying first course. If desired, noodles are excluded, and slightly more potatoes are taken.

Some housewives turn potatoes into puree after cooking using a blender. In this way, without changing the recipe, puree soup from potatoes and dried mushrooms is obtained.

Set of required products:

400 g mushrooms;
4 potatoes;
80 g noodles;
1 carrot;
1 onion;
2 bay leaves;
1 p. parsley;
3 liters of plain water;
salt and spices to taste.

How to quickly cook soup with mushrooms:

Divide large mushrooms into caps and stems, throw small ones whole, place in a colander, and wash under the tap. After this, cut into thin slices.
Pour water into a saucepan, boil, throw in the bay leaves, and after 1-2 minutes the mushrooms.
While they cook for 30 minutes, peel the vegetables. Then finely chop the onion, chop the carrots on a grater with large holes, and cut the potatoes into large pieces.
After preparing the mushrooms, add potatoes to them, after 10 minutes - onions, after 5 minutes - carrots, then immediately noodles.
After 5 minutes of cooking, remove the bay leaves, add salt to the soup and turn off the gas.

Option 3 creamy mushroom soup with potatoes

Puree soup with mushrooms turns out fragrant and tasty if you add melted cheese and cream to it. It is absolutely not necessary to puree the dish: it will be no less tasty if the potatoes remain lumpy.

300 g dried champignons;
3 potatoes;
2 pcs. processed cheese (100 g each);
1 onion;
1 carrot;
½ cup cream;
rast. frying oil;
salt and pepper to taste;
2.2 liters of unsullied water.

Boil water, pour potato cubes into the pan and cook for 10 minutes.
Grind the onion and carrots on a large grater, cut the mushrooms into slices.
Heat the oil in a frying pan, fry vegetables and mushrooms in it for 5 minutes, then pour the mixture into the pan.
After 10 minutes of cooking, add salt to the soup and season with spices. After this, add cream and carefully mix the contents of the pan.
Cut the cheese into cubes, throw into the soup and stir slowly with a spoon for 1-2 minutes.
Add finely chopped herbs to the prepared dish, cover with a lid and let sit for 10-20 minutes.

Option 4 of regular mushroom soup with potatoes and noodles

To make soup from dried white mushrooms with potatoes and noodles you will need:

3 potatoes;
1 onion;
1 carrot;
400 g dry champignons;
2 tbsp. vegetable oil;
100 g vermicelli;
salt and pepper to taste;
2 liters of water.

Step-by-step recipe for mushroom soup with potatoes:

Wash the champignons and cut into 2-4 parts (depending on the initial size).
Peel and wash the vegetables. Cut the tubers into large pieces, chop the onions and carrots on a grater with large holes.
Boil water in a saucepan, then pour in the potatoes and mushrooms to cook for ten minutes under a closed lid.
Heat oil in a frying pan, fry other vegetables and add to the soup.
Salt the dish, season with spices and continue cooking for another 10 minutes.
After this time, throw the vermicelli into the pan, stir and boil for 5 minutes.

Option 5 calorie mushroom soup with potatoes

Meat will add calories, and therefore satiety, to mushroom soup. The variety and type does not matter: pork, poultry, beef, cuts, ribs or meatballs. In any case, the dish will turn out fragrant and pleasant to the taste.

Required set of goods:

200 g dried mushrooms;
200 g meat;
1 carrot;
1 onion;
2 potatoes;
1 garlic clove;
3 laurel leaves;
3 peppercorns;
2.8 liters of unsullied water;
salt and spices to taste.

Ordinary champignons are successfully replaced with oyster mushrooms - preparing oyster mushroom soup is just as easy and quick.

Cut the mushrooms into large pieces, the meat into small pieces, and make a cross-shaped cut on the peeled onion. Place the prepared ingredients in a saucepan and add water.
After boiling, remove the foam with a spoon, add salt and season with spices. Continue cooking for 40 minutes; if the meat is not cooked, stop cooking for another 10-20 minutes.
Cut the tubers into large pieces, chop the carrots on a large grater.
When the meat becomes soft, remove the onion and dump out the potatoes and carrots. After 10 minutes, add garlic and bay leaves.
When the potatoes are cooked, the soup is considered one hundred percent ready and is served immediately.

The secret to soft, flavorful meat lies in cooking it in one piece. This may be the case when the housewife has enough time to prepare dinner. The meat is cut into portions after preparing the dish before serving.

Dried Mushroom Soup - Savory Mushroom Soup Recipes

Mushroom soup is a winter-spring dish, so the freshest mushrooms for broth are not so good - they do not have that special aroma for which soup made from dried mushrooms, especially white ones, is valued. Dried mushrooms can be prepared independently or you can shell out money by purchasing dried ones at the market. When dried, mushrooms lose only water, but gain a unique smell that is revealed during heat treatment.

A supply of dried mushrooms should be stored in a cardboard bag, in a cardboard box or glass jar under a cotton rag soaked in salted brine and dried, under an elastic band instead of a classic rope. Mushrooms can be stored whole or crushed in dried form into mushroom powder. Soup made from mushroom powder cooks faster, smells brighter and is more easily absorbed by the body.

White mushrooms are ideal for mushroom soup, but other edible dried mushrooms are also good: boletus, aspen, chanterelle and honey mushroom. As spices in such soups, only peppercorns and a small bay leaf are used, so as not to reduce the mushroom smell. Fans add fresh and pickled canned mushrooms to dried mushroom soup. Some people prefer to add sour cream to such soups.

What products are needed for dried mushroom soup?

Naturally, dried mushrooms will come in handy. If they are dried whole, they must be soaked for 25-30 minutes in hot boiling water. You can also soak it in cool water for an hour and a half. Soaked mushrooms should be pulled out, drained, and cut into pieces or cubes. Strain the water in which the mushrooms were soaked through a fine sieve or gauze folded in several layers, and a little later add it to the soup broth while it is boiling.

Usually the base of dried mushroom soup is: fresh potatoes, fresh carrots, onions and spices - all in accordance with the recipe ingredients for each individual recipe for dried mushroom soup.

Dried mushroom soup according to the Mushroom Kingdom recipe

The soup according to this recipe is prepared from the whole “mushroom kingdom”: from new, dried, pickled, salted and even frozen for future use, where each of them carries its own mushroom note into the overall bouquet of the smell of mushroom soup. This soup will amaze both households and guests with its originality, amuse it with its taste and satiety.

drinking water - 2 liters;
dried white mushrooms - 30 grams;
mushrooms of various types - 300 grams;
fresh peeled potatoes - 5 potatoes;
fresh carrots - root;
fresh onion - 1 onion;
bay leaf - 2 medium leaves;
fresh sour cream - 250 ml;
vegetable and butter - in the preferred volume;
salt, pepper, herbs - to taste.

We prepare dried mushroom soup “Mushroom Kingdom” as follows:

Soak dried mushrooms in hot boiling water for 20 minutes. During this period of time, chop the peeled onions, grate the peeled and washed fresh carrots and fry the chopped vegetables in a frying pan with the consistency of butter and vegetable oil until tender. After adding sour cream at the end of frying, continue simmering for no more than 2 minutes.
Place peeled, diced fresh potatoes and sliced soaked mushrooms into a saucepan with bubbling soup water. Pour in the strained water in which the dried mushrooms were soaked, and boil everything for 15 minutes from the moment of boiling.
While this is cooking, you need to cut into slices all other types of mushrooms (fresh, pickled, salted) and at the end of the designated 15 minutes, add them to the bubbling soup of dry mushrooms. Along with them, add vegetable stew with sour cream, bay leaf, salt and pepper, add chopped herbs and simmer the soup over low heat for no more than 3 minutes.

Traditional recipe for dried mushroom soup

If a housewife has dried mushrooms in her food supplies, then there will certainly come a time when everyone wants to eat mushroom soup, for contrast, which cooks quite quickly and usually comes out delicious. This soup should be served hot with sour cream or mayonnaise.

dried mushrooms - 50 grams;
water for soup - 1.5 liters;
fresh peeled potatoes - 4 pieces;
fresh onion - 1 onion;
fresh peeled carrots - 1 root;
wheat flour - 2 tablespoons;
butter for frying vegetables - 50 grams;
fresh sour cream;
bay leaf - 1 piece;
salt, peppercorns and chopped herbs - to taste.

Prepare traditional dried mushroom soup as follows:

Pour hot boiling water over the washed mushrooms and soak in it for 20 minutes. At this time, fry the prepared recipe vegetables: chopped onions and grated carrots.
Place chopped vegetables in bubbling oil in a heated frying pan, fry them for 2 minutes, add flour and fry for another two minutes while stirring.
Remove the soaked mushrooms, drain, cut into slices and add to the bubbling soup broth, adding the strained water of the mushroom infusion.
After 20 minutes, add diced potatoes to the bubbling mushrooms. After 10 minutes, add salt, add fried vegetables to the soup and continue cooking until the potatoes are ready. Just before the end of cooking, add a bay leaf for a short period of time. Remove the soup with dried mushrooms from the heat and let it brew for a while. Add chopped herbs and sour cream to the bowls of soup.

Creamy Dried Mushroom Soup Recipe

This soup is made from the consistency of dried and fresh mushrooms, to which the freshest natural cream is added. The soup according to this recipe does not require any aromatic additives - just salt. Mushrooms and cream simmered in the same broth create a unique flavor. Instead of bread, croutons coated with crushed garlic are not bad for this soup.

fresh natural milk - 1.5 liters;
fresh natural cream, fat content 10% - 1 glass;
fresh mushrooms (champignon) - 300 grams;
dried mushrooms (snow-white) - 200 grams;
butter - 100 grams;
onions - 3 onions;
wheat flour - 3 tablespoons;
ground dark and non-burning reddish - 0.5 teaspoon each;
salt - to taste.

Prepare creamy dried mushroom soup as follows:

Soak dried mushrooms in 1 cup of hot boiling water, and cut fresh washed mushrooms into thin slices.
Fry the chopped onions immediately in a saucepan in half the amount of butter until golden brown. Add chopped fresh and soaked mushrooms to the fried onions along with the 2nd half of the butter. Continue frying it all for another 10-15 minutes. After adding flour, fry while stirring for 2-3 minutes.
While stirring, pour the strained mushroom infusion into the pan first, followed by the milk, avoiding lumps. Bring the soup with dried mushrooms, covered, to a boil, reduce heat to low and cook while stirring repeatedly. Serve with croutons.

How to make soup with grated dried mushrooms

Dried mushroom powder is our ordinary dried mushrooms ground in a blender. They make soup faster, its taste is brighter, and it is said to be better digestible. There is no need to soak the mushrooms or cut them with a knife - the blender will do the work for us!

drinking water - 2 liters;
dried mushrooms - 200 grams;
boiled chicken eggs - 3 pieces;
fresh carrots - 2 roots;
onion - 1 onion;
fresh lemon - 1 piece;
celery root - a small root of 300 grams;
vegetable oil - 3 tablespoons;
seeds, dill and new parsley - to taste;
salt - to taste.

Prepare soup from grated dried mushrooms as follows:

Grind the required amount of dry mushrooms into powder in a blender.
Grate the carrots and celery root on a large grater, and finely chop the onion with a knife. Fry all the chopped vegetables in a frying pan in oil, then put them in a saucepan with bubbling broth.
Pour the mushroom powder into the bubbling soup, along with salt and spices, while stirring, continue to cook over moderate heat for 15 minutes.
Pour the finished soup into portioned soup bowls, put a small slice of fresh lemon in each, half a peeled boiled egg, sprinkle fresh chopped herbs on top.

Secrets of making soups from dry mushrooms:

Lasko softens the taste of dried mushroom soup by adding a crushed piece of processed cheese with a creamy or mushroom flavor at the end of cooking.

Those housewives who prefer mushroom soups with pasta should first heat them to a light brown color in a dry frying pan without oil while stirring, so that they do not spread in the broth and add a pleasant toasty taste to it.

When choosing new mushrooms for drying, you should prefer middle-aged mushrooms - not very young and not overripe. The smell will be fuller, and the soup will receive the necessary mushroom tartness.