Mushroom soup from dried white mushrooms: a recipe with a photo

People who are indifferent to mushrooms probably do not. Many go to collect them. Mushroom diversity in forest glades attracts and causes the desire to collect as much as possible, cook, treat, share good recipes for dishes. Among all the king is a white fungus, otherwise a boletus. The most beautiful, the most delicious, the most coveted ... Borovik can be served roasted. In addition, you can cook soup from white mushrooms. The recipe, which will be discussed later, is known to many, if not all.

First option

To make soup, you will need:

• white mushrooms - 0,5 kg;
• potato - 0,5 kg;
• bulb - 1 piece;
• salt (to taste);
• oil (for cooking zazharka);
• greenery;
• sour cream.

Mushrooms are carefully washed, cut into pieces (notvery much and big), pour 0.5 liters of water and put on gas. We throw a laurel, pepper peas, other spices, we take into account the tastes of family members. You can not use additives, just leave a mushroom smell. If the water boils, then continue to cook for another forty minutes, remembering to remove the foam.

We take carrots, chop the onions into small pieces. Then fry it until tender-golden color, pour out the carrots. We continue to fry until the carrot is soft. Potatoes are released from the peel, dice and dice into broth, where mushrooms are cooked. Add the fried onions and carrots. We check the readiness for potatoes. Serve with herbs and sour cream.

Mushroom soup with porcini mushrooms can be prepared with the addition of garlic, butter. And to make the dish more satisfying, you can add vermicelli.

Now tell you how to cook another soup of white mushrooms.

Soup Recipe with Homemade Noodles

Ingredients:

• white mushrooms - 5o grams;
• noodles - 80 grams;
• oil (melted or creamy) - 50 grams;
• bulb - (small) one;
• dill;
• parsley;
• sour cream.

To make noodles, you will need:

• 400 grams of flour;
• butter - 2 spoons;
• boiled water at room temperature - 5-6 spoonfuls.

The first stage of cooking

Noodles do this: on the board we pour out the flour, make a deepening. In the bowl, stir the oil with water, add salt. The resulting mixture with a thin trickle is poured into the flour on the board. Knead the batter. Then the remaining two glasses of flour are gradually added to get a cool one. If necessary, top up the water. Roll out the dough, cut into strips, dry in a hot place. That's all, the noodles are ready.

Second phase

And now cook the soup of white mushrooms. We wash the boletus, cut into cubes, throw into a saucepan and boil the broth for forty minutes over a slow fire. Then we pour noodles, salt, continue cooking. Pass the tenderly golden-colored onion, chopped with rings, and together with the prepared dill and parsley we put it in a saucepan. We add a piece of butter. A minute or two, we still boil and remove it from the stove. That's all, ready mushroom soup with porcini mushrooms. Serve with sour cream.

Another variant

Soup of forest mushrooms can be brewed, taking asfresh, and dried forest gifts. Careful housewives make preparations for the winter. They mushrooms are dried, marinated, poured with different kinds of fats. Therefore, these women always have a jar or a bunch of mushrooms.

Now we will tell you how to cook mushroom soup fromdried mushrooms. Just note that the weight of dried boletus, which we will use, is 8-10 times less than fresh. Before cooking, they must be soaked in water. It is better to do this at night.

To make soup, you need to take:

• boletus - 1.5 cups;
• thin vermicelli - 80 grams;
• potatoes - 5-6 small;
• carrots - 1-2 pieces;
• onion - 2 pieces;
• parsley (root) - 1 piece;
• sprigs of dill;
• sunflower oil (for roasting);
• spices, salt (to taste);
• celery (we need a root) - one piece .;
• sour cream (to taste).

Cooking process

In the water, when it has already begun to boil, throw the prepared mushrooms. Then parsley, celery, onion, carrots, cook until completely soft.

Prepared straws potatoes are added to the soup,we take out the cooked vegetables. We pour out the frying pan (the second carrot is brought to a soft state, the onions are roasted until tender-golden color), pepper, laurel leaf. Be sure to salt.

We add vermicelli, and a little later - greens.

Fire reduce, 10 minutes still hold the pan on it with the lid on. Mushroom soup of dried mushrooms is cooked. Fill the plates, seasoning with sour cream.

Often, the mistresses-sheepskins replace vermicellipearl barley. Of course, this cereal falls asleep in the soup much earlier than vermicelli. Sometimes mushrooms boil until half, then Passer with carrot, onion. Then again throw in a pan.

Option for meat eaters

You can cook mushroom soup from dried white mushrooms on a meat broth. The recipe is simple and straightforward. For cooking it is necessary:

• meat - 300 grams;
• Dried mushrooms - 1,5 glasses;
• onions - 2 pcs. average value;
• carrot (small) - 1 piece;
• laurel, bell pepper, salt;
• sour cream (cream) for refueling;
• greens (sprigs of dill, parsley).

Mushroom soup made of dried white mushrooms: recipe

Meat we put in water and cook until ready, thentake out and while we postpone. In the broth pour the mushrooms (prepared in advance, that is, soaked overnight in the water). We also put pepper and a laurel, salt and cook for about 15 minutes. Then cut potatoes, fried onion and carrots, too, we throw into a saucepan. We cook until ready.

Meat is cut by the number of servings and we add the last minutes of cooking. Serving on the table, we put a spoonful of cream and twigs of dill, parsley (who loves it).

With milk

You can cook with milk mushroom soup from dried white mushrooms. The recipe for this dish, we now tell you. This will require:

• potatoes -2-4 tubers;
• bulb - one piece;
• mushrooms dry - one and a half cups;
• Sunflower oil - 1 tbsp. a spoon;
• milk - half a cup;
• sprigs of dill, salt (to taste), parsley.

Cook soup

Mushrooms are placed in the spring water for the night. After 8-12 hours cut into pieces, put in a bowl filled with water. Cook for 35-45 minutes, then add the potatoes, crumbling it in small slices. Then the dish is salted. Carrots and onions roast, put in soup, fill with milk. We cook until ready. When serving, sprinkle with fresh herbs.

You can take the cooked mushrooms out of the soup andput out in oil, adding onions, carrots, spices. Then return it to a pan, into an almost cooked dish. Some housewives beat the milk with the egg and pour this mixture before the end of cooking.

Conclusion

Now you know how to make mushroom soup fromdried white mushrooms. The recipe for cooking is not one, there are a lot of them. Therefore, we choose the one that most corresponds to our idea of ​​mushroom soup. And Bon Appetit!