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We recommend learning how to cook dry porcini mushroom soup with the addition of a variety of ingredients. Dry porcini mushroom soup is far from always a standard mushroom bowl with the addition of potatoes, herbs, onions and butter. The right recipe for dried porcini mushroom soup will satisfy the taste preferences of all family members. You can add not only potatoes, but also cabbage, pearl barley and a number of other nutritious cereals. With the addition of other products, an unusual dish is obtained. But it has a high nutritional value. Next time, before making soup from dried porcini mushrooms, re-read the proposed selection of recipes and choose your favorite way of culinary processing of forest gifts.
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Dry porcini mushroom soup with potatoes
Ingredients:
- 8–10 g dried porcini mushrooms
- 200 g potatoes
- 25 г моркови
- 30 g celery
- 12-15 g onions
- 3 g flour
- 1 slice of garlic
- Water
- Tmin
- Greens
Cut carrots and celery roots into strips and sauté. Boil dry mushrooms soaked in water and cut into strips. Cut potatoes, dip in boiling broth and cook until half cooked. Add cumin, mushrooms, roots, onions to browned flour and simmer for 6-8 minutes. Then put the dressing in the soup of dry porcini mushrooms with potatoes and bring to readiness. Add garlic crushed with salt, chopped parsley and season with a decoction of the roots.
dry porcini mushroom soup recipe
Ingredients:
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- 2 tbsp. tablespoons dried porcini mushrooms
- 300 g zucchini
- 250 ml of milk
- 2 tbsp. tablespoons chopped parsley
- 1 carrots
- 1 bulb
- 4 st. tablespoons of sour cream
- Water
- Salt
- Pepper
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How to cook mushroom soup from dried porcini mushrooms
Ingredients:
- 2 cups vegetable broth
- 6 potatoes
- 50 g dried porcini mushrooms
- 1 bulb
- 7 carrots
- ½ parsley root
- 1 piece of celery root
- 75 g butter
- 500 grams of rice
- 3–4 tbsp. spoons of sour cream
- Water
- 1 st. tablespoon chopped parsley
- salt to taste
Before you cook mushroom soup from dry porcini mushrooms, they need to be washed, poured with cold water for 3-4 hours, and then boiled in it. Take out, cut into small slices, and strain the broth. Peel the onion, rinse, finely chop, put in a deep frying pan and fry in hot oil. Then add chopped roots, carrots, boiled mushrooms, vegetable broth and simmer (until the roots are soft). After that, to cook dry porcini mushroom soup, evenly spread the stewed vegetables into pots with hot strained mushroom broth, bring to a boil, add washed rice, diced potatoes and cook for about 20 minutes. 3-5 minutes before readiness, salt and season with sour cream. When serving, sprinkle the dish with herbs.
How to cook dried porcini mushroom soup
Ingredients:
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- 100 g dried mushroom mushrooms
- 150 ml of milk
- Water
- 50 grams of rice
- 30 г моркови
- 25 g onion
- 1 st. a spoonful of sunflower oil
- 50 g potatoes
- Специи
- spices
- cream
Before preparing soup from dry porcini mushrooms, they can be poured with warm milk for 2-3 hours. After that, squeeze the mushrooms, cut them and dip them into boiling water. Then add rice, carrots and onions fried in sunflower oil, potatoes, spices (herbs can be added in summer). Serve with sour cream.
Dry porcini mushroom soup
Ingredients:
- 200 g dried white mushrooms
- 1 cup rice
- 75 g onion
- 1 st. spoon of flour
- 2-3 slices of lemon
- Water
- mustard oil
- salt
Boil mushrooms and chop. Pour the broth into a saucepan, pour rice into it and add the onion fried in mustard oil. Season the soup-puree of dry porcini mushrooms with flour, salt, boil and wipe. Throw in the mushrooms. Before serving, put 2-3 slices of lemon (with zest) in each plate.
Dried porcini mushroom soup with rice, cream and lemon.
Ingredients:
- 200 g of dried mushrooms
- 75 g rice, water
- 50 ml cream
- 20 g onions
- 10 g flour
- ¼ lemon
- salt and spices to taste
Boil porcini mushrooms until almost cooked and chop finely. Put the onion and rice in the mushroom broth and cook until the latter is almost ready. Then add flour, add chopped mushrooms and cream.
Before serving, put 2-3 slices of lemon (with zest) on a plate.
Soup of dry porcini mushrooms with barley
Ingredients:
- 20 g dried porcini mushrooms
- 100 d perlovoy krupы
- 1 parsley root
- 1 piece of celery root
- 1 bulb
- 1 st. a spoonful of butter
- 1-2 egg yolks
- 2 st. tablespoons of sour cream
- Broth
- juice of ½ lemon (or 1 tablespoon of table vinegar)
- water
- salt
- greenery
Boil the groats until tender in lightly salted water and drain. Sliced roots and soaked mushrooms stew a little in oil, then cook in part of the broth until cooked. Mix egg yolks with sour cream, a small amount of broth and lemon juice. Pour all this with the remaining broth and add boiled cereals. When the dry porcini mushroom soup with barley has cooled, heat it again, but do not bring it to a boil so that the egg yolks do not curdle.
Soup from dried mushrooms.
Composition:
- 150 g dried porcini mushrooms
- 6 art. spoons of oil
- 1 onion head
- 1 st. spoon of flour
- Red pepper
- 2 tomatoes
- 0,5 liters of water
- 2–3 tbsp. spoons of vermicelli
- faceted glass of sour milk
- 2 eggs
- black pepper and parsley
Mushrooms are washed and soaked in cold water for 1-2 hours. Onions, flour, red peppers and tomatoes are sautéed in butter, poured with boiling water and cooked until tender. The soup can be seasoned with rice, vermicelli or julienned vegetables. Before the end of cooking, sour milk and eggs are added, as well as finely chopped parsley and black pepper.
Soup with mushrooms and fried meat.
Composition:
- 350–400 g soft beef
- 1 st. a spoonful of fat or butter
- celery or parsley
- 8–10 potatoes
- 30 g dried porcini mushrooms
- 2 small pickles
- Salt
- Pepper
- Greens
- cream
Cut the meat across the grain into 4-5 pieces, beat off and lightly fry on both sides. Then lower it into a cooking pot, pour 1 liter of boiling water and the liquid formed in the pan when frying the meat. When the meat becomes semi-soft, put the potatoes and cook until fully cooked. 10 minutes before the end of cooking, add chopped pickled cucumber, boiled mushrooms and seasonings prepared and cut into pieces, continue cooking. Serve soup on the table transparent or with sour cream. Sprinkle with herbs on top.
Soup from dry porcini mushrooms in a slow cooker
Products:
- 2 glasses of white beans
- 1 cup dry porcini mushrooms
- 1 carrots
- 1 bulb
- 2 potato tuber
- 3 liters of water
- black peppercorns
- salt
- greenery
Soak beans and dry porcini mushrooms overnight. Peel onions and carrots, wash and finely chop. Put in a multicooker bowl and fry in Baking mode for 20 minutes. Peel potatoes and cut into cubes. Add beans, mushrooms, potatoes, peppers, salt and water to onions and carrots. Turn on the Simmer mode and cook for 2 hours.
Add chopped greens to the finished soup of dried porcini mushrooms in a slow cooker.
Peasant soup with dried mushrooms.
Composition:
- 30 g dried porcini mushrooms
- 3 liters of water
- 1/2 small fresh cabbage
- 7–8 potatoes
- 2 carrots
- 1 large onion
- 5-6 medium sized tomatoes
- 2-3 garlic cloves
- 1 bay leaf
- 1 st. a spoonful of parsley
- 1 st. a spoonful of dill greens
- 3 Art. tablespoons vegetable oil
- Salt
- bell pepper
Boil well-washed dried mushrooms until soft. Strain the decoction through cheesecloth placed in a colander. Rinse the boiled mushrooms in running water so that no sand remains. Mushrooms, onions and carrots finely chopped, salt, fry in a saucepan in vegetable oil until golden brown. Pour water and mushroom broth, bring to a boil, add chopped potatoes, cook a little, add cabbage, bay leaf, peppercorns and cook until almost cooked. Put coarsely chopped tomatoes, hold on fire for 15 minutes, remove the soup from the heat, add finely chopped greens and crushed garlic to it.
Mushroom soup with peas.
Composition:
- 300 g peas
- 30 g dried porcini mushrooms
- 1 liter of mushroom broth
- 2 carrots
- 2 bulbs
- 1 st. a spoonful of butter
Mushrooms pre-soak, boil, combine with peas boiled in water and boil. (Pour out the water in which the peas were boiled.) 5 minutes before the soup is ready, season the soup with sautéed carrots and onions.
Mushroom soup with vermicelli and tomato.
Composition:
- 100 g dried porcini mushrooms
- 150 g vermicelli
- 50 g of tomato paste
- 50 g of sunflower oil
- 1 large onion
- 3 liters of water
- 1 st. tablespoon finely chopped dill
- salt
Boil well-washed mushrooms in salted water until soft. Mushrooms and onion chop and fry in sunflower oil. Boil vermicelli separately until cooked, put on a sieve, rinse with cold boiled water. Dilute tomato paste with water in equal proportions and sauté in sunflower oil, bringing to a density. Place fried mushrooms, tomato paste and boiled vermicelli in a saucepan, pour over mushroom broth and boil. Sprinkle with herbs before serving.
Mushroom soup with ears.
Ingredients:
- 100 g dried porcini mushrooms
- 3 liters of water Salt and pepper to taste
For the stuffing:
- 100 g of sunflower oil
- 100 grams of rice
- 2 bulbs
For the dough:
- 200 g flour
- 1 st. a spoonful of sunflower oil
- 1 egg
- 1 glass of water
- Специи
- salt
Boil the mushroom broth. Remove the mushrooms, chop and fry with finely chopped onions, then mix with boiled friable rice, pepper and salt. Prepare fresh thick dough: pour flour on the board, make a depression in the middle, pour water, egg, sunflower oil into it, salt and stir gently; knead with your hands until it becomes smooth, without lumps and when cut, it will not reach for the knife. Put the dough on the board and cover with a hot pan for about 10 minutes so that the gluten swells well in it; then roll it into a thin layer, cut it into squares with a knife, put minced meat prepared from rice and mushrooms on each of them, fold the squares into triangles, glue the edges well, wetting them. Wrap the finger of the left hand with the base of the triangle, and connect its opposite ends with the right – you get the shape of an eye. Boil the ears prepared in this way separately in salted boiling water, put them in a colander and put them in the prepared strained broth before serving.