Dried porcini mushroom soup: recipes with step by step photos

Dried porcini mushroom soup is a popular first course in many European countries, such as France or Italy. And this is not surprising, because this gift of nature has a bright taste, and the liquid based on it is nourishing, nutritious and aromatic. In our cuisine, it is no less popular and there are many recipes for making soups using it: classic, with chicken, with buckwheat, pearl barley or dumplings. However, it is important to know how to prepare dried porcini mushrooms and how long to boil them in order to get a good rich broth.

Soup from porcini mushrooms turns out to be hearty, fragrant and nutritious

How to cook soup from dried porcini mushrooms

Dried porcini mushrooms retain their bright taste and indescribable aroma, so soups based on them always turn out rich, spicy and delicious. However, you need to know what spices and spices can emphasize, and not clog with their aroma, the delicate smell of the leading component. These spices work well:

• garlic and onions;
• thyme;
• rosemary;
• Bay leaf;
• parsley, oregano, dill.

You need to add spices in moderation, since the delicate taste of forest porcini mushrooms almost does not require third-party flavors to fully open up.

Onion, garlic, rosemary, thyme, parsley and dill can be added to porcini mushroom soup

To get a rich broth, you need to cook a soup of dried porcini mushrooms and other ingredients:

• soak dried porcini mushrooms in warm water for 2-3 hours or leave to absorb moisture overnight in cold water;
• 30 g of the product should take 1,5 cups of water;
• to prepare the broth, it is better to use the water in which the porcini mushrooms were soaked, this will add richness to the dish.

Before serving the soup on the table, it is necessary to let it brew for 10-15 minutes.

How much to cook dried porcini mushrooms for soup

To prepare soup from dried porcini mushrooms, they should be soaked, and then boil for at least 35 minutes, and only then add the rest of the ingredients to the finished broth.

However, if ingredients that require a long cooking time, such as barley, are added to the soup, the cooking time can be reduced to 10 minutes. There are also recipes in which boiled porcini mushrooms should be fried along with carrots and onions while potatoes and cereals boil in the broth. In this case, it is enough to cook for 15 minutes.

Dried porcini mushroom soup recipes

There are a lot of recipes for dried porcini mushroom soup, but the process should always begin with the preparation of the main ingredient. The product must be washed and soaked, then boiled. If there is no time for long soaking, the express method will come to the rescue: pour boiling water and leave for 25-30 minutes.

Classic dried porcini mushroom soup

Preparing such a dish is simple and you do not need to look for any specific ingredients – the highlight is dried porcini mushrooms, which give the main taste and aroma.

You will need:

• 150 g dried forest mushrooms;
• 1 carrots;
• 6 potato;
• one medium bulb;
• 50 g butter;
• 2 tbsp. l. low-fat sour cream (needed for serving);
• 2 liters of purified water.

Dried mushrooms add more flavor to soups than fresh ones.

Method of preparation:

1. Wash porcini mushrooms, soak, cut into strips. Milk can be used to soften the taste for soaking.
2. Boil with the addition of bay leaf, remove with a slotted spoon and discard. If this is not done in time, it will add unnecessary bitterness.
3. Peel and cut potatoes. Finely chop the onion, cut the carrot into strips.
4. Melt butter (or heat vegetable oil) and sauté vegetables. Add chopped porcini mushrooms and fry for about seven more minutes.
5. Throw potatoes into a pot with boiling broth, and after a quarter of an hour, transfer the contents of the pan and cook for another 10 minutes. Bring to the desired taste.

Serve the soup sprinkled with chopped herbs and adding a spoonful of sour cream.

A simple recipe for dried porcini mushroom soup

Traditionally, mushroom broth is prepared with the addition of flour. It gives density and richness to the dish. Plus, it’s delicious, simple, and nutritious.

You will need:

• 100 g dry porcini mushrooms;
• one onion;
• one medium carrot;
• 4-5 potato;
• 1 Art. l flour;
• spices, herbs.

For the density and richness of the mushroom soup, add 1 tbsp. l. flour

Method of preparation:

1. Pour boiling water over porcini mushrooms and leave to collect moisture for 30-45 minutes.
2. Remove with a slotted spoon and transfer to a clean container. Strain the infusion through cheesecloth to remove the sand and particles of forest debris remaining at the bottom.
3. Pour the mushroom infusion into the pan and add water to make a total of two liters. Boil, lower the leading component and cook for half an hour.
4. Slice the potatoes and add to the mushroom liquid.
5. While the potatoes are cooking, sauté the onions and carrots. When the vegetables are ready, add flour and fry, stirring constantly, for another 2 minutes.
6. Transfer the roast to a saucepan and set it aside after 3 minutes.

Let the soup brew for 10 minutes, pour into bowls and serve, garnished with parsley or cilantro.

Soup of dry porcini mushrooms with barley

So that the soup with dried porcini mushrooms and barley does not turn into porridge, it is important to correctly calculate the amount of cereal. Usually, about 1 tablespoon of barley is taken per serving of soup.

You will need:

• 2 handfuls of dried porcini mushrooms;
• 4 tbsp. l. pearl barley;
• Xnumx small potatoes;
• one carrot;
• one onion;
• 30 ml of vegetable oil;
• 1500 ml of purified water.

For 1 serving of mushroom soup, one tbsp is taken. l. barley

Method of preparation:

1. Soak porcini mushrooms and pearl barley in advance. This will speed up the cooking time of the soup.
2. Boil water in a separate saucepan, lower the main component, as well as barley. Salt and cook for about 40-45 minutes.
3. In the meantime, chop the onion, grate the carrots. Saute in vegetable (or melted butter) oil. Peel and cut potatoes.
4. Add potatoes to the pan, and after seven to ten minutes browned vegetables and cook for another 5-7 minutes.

Some housewives boil barley separately, adding it to the broth along with potatoes.

Soup with dried porcini mushrooms and chicken

Chicken soup with dried porcini mushrooms will turn out fragrant and spicy thanks to garlic.

You will need:

• 150 g dried porcini mushrooms;
• 300 g of chicken;
• one medium bulb;
• one carrot;
• 2 garlic cloves;
• noodles or vermicelli – one handful;
• 1500 ml water.

Garlic gives the soup a special flavor and piquancy.

Method of preparation:

1. Pour water into a saucepan and put the chicken meat, cut into portions. Put on the stove, bring to a boil and drain (the broth should be clear). Pour water again, add soaked and chopped porcini mushrooms, put on fire and cook for 30 minutes, adding your favorite spices.
2. While the broth is being prepared, chop the onion, carrot, squeeze the garlic through a press and fry.
3. Transfer the onions and carrots to a saucepan, add the vermicelli and let simmer for 7 minutes.

To make the dish not too thick, it is better to take noodles made from durum wheat. Remove the pan from the heat when the vermicelli is a little undercooked – in hot broth it will reach readiness without boiling.

Soup with dried porcini mushrooms and meat

A fragrant soup of porcini mushrooms and beef meat will turn out incredibly tasty. And to make the broth richer, it is better to take meat on the bones.

You will need:

• 200 g dried porcini mushrooms;
• 400 g of meat on the bone;
• 2 stalks of celery;
• 4 potatoes;
• one small carrot, the same number of onions;
• 2000 ml of purified water;
• spice.

When meat is added, the soup turns out to be fragrant and very rich.

Method of preparation:

1. Pour dried porcini mushrooms with water. When they swell, cut into strips or leave whole.
2. While they are soaking, boil the meat broth, remove the bone, cut the beef into pieces.
3. Put the meat and porcini mushrooms into a pot with boiling broth, then cook for 25 minutes. Next, throw in the chopped potatoes and cook for another quarter of an hour.
4. In the meantime, prepare the roast: sauté the onions, carrots and celery, squeeze the garlic through a press.
5. Add the contents of the pan to the saucepan with the mushroom liquid, cook all the soup ingredients for another 5 minutes.

Soup with porcini mushrooms and beef is served with black bread toasts rubbed with garlic.

Soup from dried porcini mushrooms in a slow cooker

You can cook soup from dried porcini mushrooms using a slow cooker. To do this, you do not need to have any culinary skills, so everyone can cope with this task.

You will need:

• 60 g dried porcini mushrooms;
• one carrot, the same number of onions;
• 5 potato;
• 2 st. l. butter;
• 1,5 st. l. white wheat flour;
• greenery;
• salt pepper.

Before preparing the soup, mushrooms can be poured with boiling water for half an hour.

Method of preparation:

1. Pour boiling water over the main ingredient and prepare the vegetables: wash, peel and cut.
2. Select the “Frying” mode in the slow cooker and fry the onions and carrots in butter.
3. While the vegetables are cooking, toast the flour in a dry frying pan until light golden brown.
4. Introduce the flour into the bowl and prepare the potatoes, which must be peeled and cut into small cubes.
5. Put the multicooker in the “Stew” mode and add chopped porcini mushrooms and potatoes, salt and spices.
6. Pour the contents of the bowl with water and, without changing the mode, set the timer for one hour. If there is not much time left, you can switch the equipment to the “Soup” mode and cook for 40 minutes.

Instead of butter, you can use fragrant olive or any other unrefined vegetable oil. This will give the dish a special charm.

Dried porcini mushroom soup recipe with buckwheat

Appetizing and fragrant soup with forest gifts of autumn and the “queen of all cereals” will not leave anyone indifferent.

You will need:

• 100 g of fruiting bodies;
• 100 g of buckwheat;
• 3 large potatoes;
• one onion;
• one carrot;
• spices, salt, herbs.

Porcini mushroom soup with buckwheat turns out to be thick and satisfying

Method of preparation:

1. Pour dried porcini mushrooms with warm water and leave for two hours.
2. Next, drain and transfer the main ingredient to a saucepan, cover with water and cook for 20 minutes.
3. Then throw peeled and chopped potatoes into the boiling broth.
4. After 10 minutes, introduce washed buckwheat.
5. Fry the onions, carrots and transfer to a saucepan. Cook for five more minutes.

The dish will turn out thick, satisfying and perfectly satisfy your hunger, and warm you up in the cold autumn season.

Delicious soup with dried porcini mushrooms, sour cream and flour

The recipe for making mushroom soup from dry porcini mushrooms with the addition of sour cream or cream is popular among famous chefs. Dairy products emphasize the aroma of the main ingredient, softening its taste and making the dish more delicate and refined.

You will need:

• 200 g dried porcini mushrooms;
• one onion;
• one carrot;
• 3 garlic cloves;
• 3 art. l. flour of the highest grade;
• 35 g butter;
• 125 ml of sour cream;
• 2,5 liters of purified water;
• thyme, parsley – to taste.

You can add sour cream or cream to mushroom soup, this will emphasize the mushroom flavor

Method of preparation:

1. Cut the pre-soaked porcini mushrooms into strips.
2. In a preheated pan, fry the onion until transparent, then add the carrots, and after 3-4 minutes – half of the porcini mushrooms.
3. In parallel, put the second part of them to cook.
4. After all the liquid has evaporated from the pan, squeeze the garlic with a press and add the flour, mix and fry for another 2 minutes. Then add sour cream and wait until the mass begins to boil, transfer everything to the pan.

For lovers of a richer taste, it is recommended to cook the ingredients of the dish in the same water in which the fruiting bodies were soaked, after filtering it through cheesecloth.

Recipe for mushroom soup from dried porcini mushrooms in meat broth

Sometimes there are cases when boiled meat is used to make salads or filling pies, and the broth remains. So that it does not disappear, it can be used to prepare the first dish, which will become a complete meal that meets all human needs for protein, fats and carbohydrates. The following is a step-by-step recipe for dry porcini mushroom soup cooked in meat broth.

You will need:

• 100 g dried porcini mushrooms;
• 2 liters of meat broth;
• one carrot, the same number of onions;
• a spoonful of butter;
• thin vermicelli – a handful;
• spice.

Mushroom soup cooked in meat broth will fully satisfy a person’s needs for protein, fats and carbohydrates

Method of preparation:

1. Pour the porcini mushrooms with water and give them time to soak in moisture, and while they are soaking, cook the meat broth.
2. Dip chopped fruit bodies into boiling meat broth and cook them for 25-30 minutes.
3. Prepare the roast, add to the pot.
4. 7 minutes before removing from heat, add vermicelli.

This one differs from the classic recipe only in that meat broth is used instead of water.

Dried porcini mushroom soup with dumplings

Self-made dumplings with the addition of aromatic herbs will add zest and innovation to the dish.

You will need:

• 70-80 g dried porcini mushrooms;
• onions and carrots – one each;
• 2 potatoes;
• salt, spices, as well as herbs for serving.

For dumplings:

• 3 Art. l flour;
• 50 g of hard salted cheese;
• 1 egg;
• 1 large boiled potato.

To make the soup look aesthetically pleasing, the dumplings must be the same size.

Method of preparation:

1. Soak porcini mushrooms overnight to start cooking the dish from the beginning of a new day.
2. Cut into small slices, and do not pour out the water in which they were, this infusion will come in handy later.
3. Saute carrots and onions for 7 minutes, then add the main ingredient and fry everything together for another 5 minutes. Introduce mushroom infusion, cover with a lid and simmer a little.
4. Bring 2 liters of water to a boil in a saucepan and add the diced potatoes. After 15 minutes, transfer the contents of the pan and boil for another 10 minutes.
5. While the soup is being cooked, prepare dumplings: grate boiled potatoes and cheese on a fine grater, mix. Add a beaten raw egg and flour (you can add finely chopped dill, it will give color and a fresh aroma). Knead the dough, roll out with a flagellum, and with the help of a knife cut the dumplings of the same size and throw them into the pan to boil. If the dough turned out to be a little liquid, dumplings can be formed with the help of two teaspoons, immediately throwing them into the boiling broth.

Cheese dumplings will make the dish more refined and refined, but in order for the soup to look aesthetically pleasing, they must be the same size.

Calorie soup of dried porcini mushrooms

If you cook a dish according to a classic recipe, its calorie content is low. However, this broth is nutritious and satisfying due to the highly digestible vegetable protein contained in porcini mushrooms.

The nutritional value of one serving of soup (250 grams), which includes dried porcini mushrooms, potatoes, carrots, onions, butter and spices, is only 110 calories. On average, there are about 100 calories per 40 grams of a medium-thick dish, so people who are struggling with being overweight can use this soup without fear.

Conclusion

Dried porcini mushroom soup is an exquisite first course with a bright taste and delicate aroma. It is important to follow the rules for preparing the main ingredient, preparing the broth, and also correctly combine spices and spices. And then the broth from dry porcini mushrooms will become not only the trump card of every housewife, but also a “magic wand” in a situation where there was no meat at hand to prepare the broth.