Dried mushroom soup - general principles and methods of preparation
The easiest way to preserve mushrooms from summer or autumn is to simply dry them. When dried, they retain all trace elements, nutrients, and most importantly aroma. It is because of the aroma that it is better to cook soups from dried rather than fresh fruits. It is advisable that every housewife in the kitchen had at least a couple of bundles of dried mushrooms. Store them in a paper bag or cardboard box in a dry room. You can keep the dried fruit whole or make mushroom powder - grind the blender. Soup made of mushroom powder richer reveals aroma and is easier to digest.
For the soup, many types of edible mushrooms are suitable - boletus, chanterelles, boletus, but white are considered undisputed favorites. Soups from dried mushrooms can be cooked with fresh or pickled ones, very often sour cream is added to the finished dish. Of the spices, only pepper is usually put, sometimes bay leaf, so as not to interrupt the strong mushroom aroma.
Dried Mushroom Soup - Food Preparation
Before cooking, dried mushrooms are presoaked in boiling water for twenty to thirty minutes or in cold water for an hour and a half. After that, they are cut into pieces or slices and added to the soup. The water in which the mushrooms are soaked is usually also used for soup. It is carefully poured into another dish so that no sediment gets or is filtered through a fine sieve or gauze.
Dried mushroom soup - the best recipes
Recipe 1: Dried Mushroom Soup
When there is slush or frost outside the window, and you don’t want to go to the store for groceries, a bunch of dried mushrooms stored in the fall will help out. You can quickly cook the most ordinary, but very tasty mushroom soup. Serve it must be with sour cream, it turns out even tastier. True, there are lovers who prefer mayonnaise to mushroom soup.
Ingredients: 50 g of dried mushrooms, 1.5 liters of water, 4 potatoes, one carrot and onion, a bay leaf, peppercorns, butter for frying, a couple of tables. tablespoons of wheat flour, salt, herbs, sour cream.
Cooking method
Rinse the mushrooms and pour a glass of boiling water, let it brew for 20-25 minutes. And at this time, you can put boiling water and make frying.
Melt butter, fry chopped onions and grated carrots on it, add flour at the end and fry for a couple of minutes.
Cut the swollen mushrooms, pour into boiling water, add the little water in which they were soaked, put in the boil. After 20 minutes add diced potatoes. After ten minutes, salt, sprinkle with pepper, add the frying, bay leaf and cook until the potatoes are ready. Let the soup brew, serve with sour cream, sprinkled with herbs.
Recipe 2: Mushroom Kingdom Soup
A rich, tasteful soup is prepared from several types of mushrooms - always dried and a set of fresh, pickled, salted, frozen. It turns out a friendly, team mushroom family.
Ingredients: 2 liters of water, 30 g of dried mushrooms (better than white), 300 g of different types of mushrooms, one carrot and onion, 5 potatoes, a couple of bay leaves, herbs, salt, pepper, sour cream - 250 ml, vegetable and butter.
Cooking method
Pour dried mushrooms with boiling water and leave for 20 minutes. Grind onions, grate carrots and fry them together in a mixture of butter and vegetable oil, put sour cream at the end and simmer for a couple of minutes.
Put boiling water as soon as it boils, put chopped potatoes and soaked mushrooms into it, add water in which the mushrooms have been soaked, and let them boil for 15 minutes together.
At this time, cut into slices the mushrooms that are found in the house - pickled, salted, fresh and put in soup, add the frying with sour cream, pepper, bay leaf, add salt, add greens and let it boil for three to four minutes.
Recipe 3: Creamy Dried Mushroom Soup
The combination of dried and fresh mushrooms with the addition of cream gives the soup an amazing natural creamy mushroom flavor, without any flavorings or additives. To the soup, you can serve dried or fried in oil croutons, smeared with garlic.
Ingredients: 1.5 liters of milk (2.5%), a glass of cream (10-11%), 300 g of fresh mushrooms (champignons), 200 g of dried (white), 100 g of butter, salt, 3 onions, 3 tbsp. tablespoons of wheat flour, ground pepper: black - ½ tsp and 1 tsp red (not burning).
Cooking method
Rinse the dried mushrooms and pour a glass of boiling water. Cut fresh mushrooms into thin slices.
Chop the onion, fry in half a serving of oil until golden brown. Put the second half of the oil, fresh and soaked mushrooms, cut into pieces and fry this mass for about 10-15 minutes. It is better to fry immediately in a pan, because then liquid will be poured there.
Then pour in the flour, fry it in oil for a couple of minutes and alternately pour first the water in which the mushrooms were soaked, then milk and cream. The mass must be mixed in order to avoid the appearance of lumps. You can even take a whisk as assistants. Cover the container. When the mass boils, make a very small fire and stew the soup for 20 minutes.
Recipe 4: Dried Shredded Mushroom Mushroom Soup
What could be easier than steamed turnip? Right, our mushroom powder soup. To do this, dried mushrooms need to be crushed in a blender to the desired state. It is brewed in a matter of minutes, and the pleasant mushroom aroma from the kitchen, evenly distributed throughout the apartment, signals to the household that a delicious lunch will be ready soon.
Ingredients: 2 liters of water, 200 g of dried mushrooms, 1 onion and celery root, 2 carrots, vegetable oil, to taste: salt, dill seeds, dill and parsley, pepper, boiled eggs - 3 pcs., One lemon.
Cooking method
Grind the mushrooms into flour or powder.
Chop the onion and celery root, grate the carrots and fry everything in oil. Add vegetables to boiled water, add mushroom flour (powder), put all spices and salt, cook for 15 minutes. Pour the soup into plates, add half a chopped boiled egg, finely chopped greens and a slice of lemon.
Dried mushroom soup - useful tips from experienced chefs
To soften the taste of the soup, giving it a gentle note, at the end of cooking, you can add crushed processed cheese - creamy or with the taste of mushrooms.
If the dish is prepared with the addition of noodles or pasta, they must be calcined before laying in the soup. Then they will not boil and give the dish a specific taste. Pour the noodles in a thin layer on a dry frying pan and hold it for a little while until the color of the noodles becomes light brown.
For soup, it is better to collect and dry medium-sized mushrooms - not young, but not overripe. Then the aroma will turn out to be very saturated, and the soup will acquire a pleasant tart taste of real forest mushrooms.
