Contents
Dried mushroom soup: how to cook deliciously. Video
There are few interesting things to do during your summer vacation in the village. A trip to the forest for mushrooms is a memorable event. If a lot of mushrooms were collected, they were simply dried. According to memories from childhood, soup with dried porcini mushrooms is a real delicacy!
When dried and further stored, it is the porcini mushroom that is better preserved. It also gives off a stronger aroma and broth when cooking. However, during storage, mushrooms become dusty, and therefore they should be thoroughly rinsed in warm water before cooking.
How to make a pot of dried mushroom soup
Usually mushroom soup is boiled in a saucepan over a fire. The dish will turn out more delicious if you cook it in a pot. The recipe will require: – 700 g of dried mushrooms; – 150 g flour; – 3 tbsp. l. vegetable oil; – 3 pickles; – 2 heads of onions; – 1 carrot; – 4 potatoes; – bay leaves, herbs, salt to taste.
Pour the washed mushrooms with cold water for 2-3 hours. If the mushrooms are large, leave them in a bowl of water overnight. Boil them in the same water in which they were soaked. Transfer the processed mushrooms to pots. Pour in the mushroom infusion and place in a preheated oven for about an hour. After an hour, remove the pots from the oven and add the peeled and diced potatoes.
In a preheated skillet, lightly fry the peeled and finely chopped onions, chopped carrots and finely chopped pickles. Put flour in the dressing, stew a little more and pour over the mushroom broth. Put the resulting mass in pots. Place them in the oven for another 20 minutes. Sprinkle the finished dish with herbs. Serve with sour cream.
To shorten the cooking time of the soup, dried mushrooms can be chopped in a blender.
Quick soup with dried porcini mushrooms
For the recipe you will need: – 200 g of dried mushrooms; – 1 onion; – 1 celery root; – 2 carrots; – 2 liters of water; – 3 boiled eggs; – greens of dill and parsley; – salt to taste.
Grind the dried mushrooms without presoaking in a blender. Chop the onion and celery root. Finely dice the carrots. Put a pot of water on the fire until it boils. Add all the ingredients and cook the soup for 10-15 minutes. You can add soft cream cheese to this soup to soften the taste.
Pour the prepared soup into bowls. Put half an egg in each and sprinkle with herbs. For a strong mushroom soup flavor, do not use overripe or young mushrooms. A pleasant tart taste is better preserved in mushrooms of medium maturity.
The dish will be no less tasty if you cook a soup from dried mushrooms with the addition of cereals or pasta. For mushroom soup, you can take millet, pearl barley or thin noodles. Rinse the millet and add it to the soup immediately after boiling the water. The pearl barley must be pre-soaked. Vermicelli is cooked quickly. Place it in the soup before you finish cooking.