Home Preparations for the winter Secrets of making mushroom soup from prepared dried mushrooms. Mushroom soup from dried porcini mushrooms - secrets step by step for the perfect dish Rules for preparing broths from dried mushrooms

Preparations for the winter

Secrets of making mushroom soup from prepared dried mushrooms. Mushroom soup from dried porcini mushrooms - secrets step by step for the perfect dish Rules for preparing broths from dried mushrooms

Soup from dried porcini mushrooms turns out to be nourishing, tasty and incredibly aromatic, easy to prepare at home and liked by everyone without exception: both adults and children.

To make a delicacy with your own hands, you don’t need any special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients - and in half an hour the delicious dish will be ready. To prepare, you will need the simplest ingredients: onions, carrots, noodles, potatoes; if desired, you can use melted cream cheese and chicken broth.

Calorie content of soup

Porcini mushrooms can be classified as dietary products: they calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.

Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per serving: if you use only onions, carrots, a little oil for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese - more.

However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to watch their figure.

Porcini mushroom soup with melted cheese

Ingredients (for 5 servings):

dry porcini mushrooms –45 g;
water –1.5 l.;
potatoes –455 g;
onion –125 g;
carrots –125 g;
processed cheese – 225 g;
butter –25 g;
salt –5 g;
black pepper – ⅓ tsp, optional.

How to cook:

Soak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.
Peel the potatoes, cut into small pieces and add to the mushroom broth. Continue cooking for another 15 minutes.
Cut the onions and carrots into small cubes and fry in butter until soft. Transfer to the soup pot and cook for 5-7 minutes. Do not let the vegetables get a golden brown crust, this will spoil the taste of the finished dish!
Cut the processed cheese into arbitrary pieces, add to the soup and cook, stirring constantly, until the cheeses are completely dissolved. This will take approximately 2-3 minutes.
Season the mushroom soup with salt, add black pepper if desired, and serve.

Video recipe

Dried porcini mushroom soup with noodles

Ingredients (for 5 servings):

dried porcini mushrooms – 30 g;
water – 1.5 l.;
onion – 100 g;
carrots – 125 g;
noodles – 125 g;
butter – 30 g;
salt – 5 g;
bay leaf – 1 pc.;
fresh parsley - 3-4 sprigs.

Preparation:

Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
Add noodles and continue cooking for another 5 minutes.
While the noodles are cooking, cut the onion into cubes and grate the carrots on a fine grater. Heat the butter in a frying pan, add vegetables and fry for 5-7 minutes, stirring occasionally. To make a vegetarian version, you can use vegetable oil.
Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.

Video cooking

Chicken soup with dried porcini mushrooms

Ingredients (for 8 servings):

chicken meat: wings, legs, thighs, necks – 400 g;
water – 2.5 l.;
dry porcini mushrooms – 100 g;
potatoes – 300 g;
carrots – 2 pcs.;
onions – 2 heads;
butter – 45 g;
small vermicelli – 75 g;
salt – 10 g;
black pepper – ½ tsp, optional.

Preparation:

Place the chicken meat in a saucepan, add 1 onion and 1 carrot, add one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth.
Wash the porcini mushrooms, add 1.5 liters of cold water and leave for 2-3 hours. Then strain the liquid and chop the mushrooms randomly. Combine mushrooms and mushroom water with chicken broth. Place on the fire and cook, covered, for 20 minutes at a low simmer.
Add chopped potatoes and continue cooking for 15 minutes.
Cut the carrots and onions into cubes, fry in butter until soft, then add to the soup.
Place small noodles in the broth, stir and continue cooking together for another 7 minutes, and then remove from the heat.

The aromatic chicken soup with mushrooms is ready, you can start tasting!

Video recipe

All recipes for dried porcini mushroom soup are easy to prepare. If desired, you can increase or decrease the amount of any ingredient to adapt the taste to your habits and preferences. The more mushrooms you take, the richer the finished dish will be. Do not forget to strain the water in which the mushrooms were soaked, otherwise the broth may turn out a little cloudy.

The fungal disease was inherited from me. My mother was an avid mycelium picker, I would say manic. She not only loved picking mushrooms, but also knew a lot about processing them. Each mushroom had its own purpose. Baby porcini mushrooms and russula capsules were marinated separately for special occasions, green mushrooms were sent for pickling. And a lot of dried mushrooms were prepared - separately for mushroom caviar, separately for soups and pies. Only now I understand what hellish work it took to prepare all these delicacies.

I also like to go mushroom picking. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dried mushrooms on a frosty day.
I prepare dried mushroom soup as my mother taught me.
Nothing but potatoes, onions, carrots and cereals. Spices include black peppercorns and dill seeds. Wild mushrooms have their own unique taste and there is no need to spoil it with unnecessary seasonings and additives.
Lots of ghee. Butter not only gives the mushroom soup a soft, creamy taste, but also replenishes it with missing fats.
The cereal is cooked together with mushrooms. This way the cereal will give the broth viscosity and satiety.
I like to add wheat cereal, but the children like pearl barley and rice. Any of them is suitable.
In other dry mushroom dishes I use different spices and seasonings, but in dry mushroom soup I love the pure mushroom flavor.
This is how you can prepare a truly magical mushroom soup from dried mushrooms and simple ingredients, the smell of which cannot be confused with anything else.

Time: 1 hour soaking, 1.5 hours cooking
Difficulty: medium
Ingredients: for 8 servings

Dry mushrooms – 2 handfuls (1 cup)
Potatoes – 2 medium size
Carrots – 1 medium size
Onion – 1 piece
Pearl barley (wheat, rice) cereal - 3 tbsp. spoons
Ghee or butter – 50 g
Dill seeds, black pepper, bay leaf, salt
Fresh dill

How to Make Dried Mushroom Soup

Break the dried mushrooms into small pieces into a saucepan and add 1.5 liters of cold water. Leave to soak for 1-2 hours.
If the mushrooms are purchased, drain the water from the pan and fill with clean water. If you have your own, you don’t have to change the water and cook directly in it.
Place the pan with mushrooms over high heat. After boiling, turn off the heat and cook over low heat with the lid closed for about an hour.
While the mushrooms are cooking, peel the potatoes, carrots and onions.
Cut the potatoes into cubes.
Chop the onion finely and the carrots into half rings.
Heat the butter in a frying pan and fry the onion.
Leave the fried onion in the pan.
After an hour, add potatoes to the mushroom broth and sprinkle with wheat grits.
Add dill seeds and black peppercorns.
Continue cooking over low heat, covering with a lid.
15 minutes after potatoes and cereals, add carrots to the pan.
After another 15 minutes, check the readiness of the cereals and potatoes. If they are cooked, add the fried onions and butter to the soup.
Immediately after the onion, add salt, add bay leaf and leave the mushroom soup on low heat for another 5 minutes.
After 5 minutes, the mushroom soup is ready.
Pour the mushroom soup into bowls, seasoning it with sour cream and dill.

If I am preparing soup from dried mushrooms with pearl barley, I soak it 3-4 hours before starting to prepare the soup. I add pearl barley to the mushroom broth 30 minutes after the start of cooking; it cooks longer than other cereals.
My mushroom soup is well suited to a vegetarian diet, as the grains and generous amount of butter make it quite filling.

How I Prepare Dried Mushroom Soup:

I break dry mushrooms with my hands into small pieces into a saucepan and pour 1.5 liters of cold water. I leave it to soak for 1-2 hours.

I put the pan with mushrooms on high heat. After boiling, I leave the mushrooms to simmer over low heat with the lid closed for about an hour.
While the mushrooms are cooking, I peel the potatoes, carrots and onions.

I cut the potatoes into cubes.

I chop the onion finely and the carrots into half rings.

I heat the butter in a frying pan and fry the onion. I leave the fried onions in the pan. Mushroom soup loves butter. Without oil or with vegetable oil, it will seem empty. And with butter, the soup acquires a creamy, sweetish taste.

After an hour, I add the potatoes to the mushroom broth.

and pour in wheat grits.

I add dill seeds and black peppercorns. If you don't have seeds, you can simply use fresh dill stems. Dill gives mushroom soup a mind-blowing aroma. I continue to cook over low heat, covering with a lid.

15 minutes after the potatoes and cereals, I put the carrots in the pan.

After another 15 minutes, I check the readiness of the cereals and potatoes. If they are cooked, add fried onions to the soup.

Immediately after the onion, add salt, add bay leaf and leave the mushroom soup to simmer on low heat for another 5 minutes.
After 5 minutes, the fragrant and tasty mushroom soup with a golden oily film and the smell of summer is ready.

Bon appetit! If you have any questions, ask, I will definitely help.

Dry mushrooms, like fresh ones, contain sufficient amounts of vegetable protein and fiber. But the mushroom aroma of this product is so pronounced that dishes prepared using it turn out especially tasty. Drying mushrooms can be one of the ingredients of cutlets, cabbage rolls, dumplings, dumplings, solyanka, borscht and sauces. You can significantly diversify your daily diet by preparing dried mushroom soup. Moreover, there is more than one recipe for this dish.

Incredibly aromatic, surprisingly tasty soup will be a great start to lunch.

To cook a simple and delicious soup of dried mushrooms with potatoes, you should take:

2000-2500 ml of drinking water;
550 g potatoes;
240 g onions;
170 g carrots;
100 ml cream;
34 g dried mushrooms;
35 ml vegetable oil;
salt, herbs, spices.

Preparation step by step:

Mushrooms should first be washed in running warm water to remove sand and debris. Then let all the liquid drain, and pour a fresh portion of boiling water over the mushrooms and leave to soak.
Peel the skins of the potatoes and chop them into cubes or otherwise. Place the water for the first course in a suitable container on the stove and wait for it to boil. Next, transfer the potato cubes into it and cook until completely cooked.
While the potatoes are cooking, fry the skipped carrot shavings and chopped onion in half rings in a frying pan.
Squeeze the mushrooms with your hands and transfer them to the frying pan with the sautéed vegetables, pour in a small amount of the water in which they were soaked, and simmer until the liquid has completely evaporated.
Pour cream into the fried mushrooms, stir and turn off the heat. Wash the greens, chop them, put them in a frying pan with the mushrooms and stir.
Place fried mushrooms in a saucepan with boiled potatoes, add salt and season with spices. Bring to a boil and remove from stove. The dish will be more delicious if it sits for at least an hour before serving.

In a slow cooker

For a tasty, aromatic and dietary mushroom soup in a slow cooker for 100 grams of mushrooms and half a kilo of potatoes, you will need the following products:

2500 ml water;
onion and sweet carrot;
noodles of vermicelli;
30-40 ml vegetable oil;
spices and salt to taste.

How to cook dried mushroom soup in a slow cooker:

Before proceeding with other culinary processes, you should soak dry mushrooms in boiling water. To make swelling more active, cover the container with drying with a lid.
Pour a little vegetable oil into a multi-pan, place the onion and carrots, previously chopped using a knife and grater. Cook these vegetables for about five minutes using the “Saute” function.
Next, add the drained, steamed mushrooms and prepared potatoes to the frying pan. Pour in the required amount of water and cook for two hours using the “Stew” program.
20-30 minutes before the end of the cooking program, add vermicelli, salt and spices to the electric pan.

With pearl barley

The food is prepared very quickly.

To cook mushroom soup with barley for 100 grams of mushrooms you will need:

300 g potatoes;
medium onion and the same carrot;
60 g pearl barley;
55 g ghee;
bay leaf, ground black pepper, salt and sour cream to taste.

Sequence of culinary processes:

Be sure to soak the mushrooms before cooking. It is preferable to do this the night before.
Pour enough water over the soaked mushrooms and put on fire. After boiling, this soup ingredient should cook for about an hour and a half. Boiling water should be added periodically.
While the mushrooms are boiling, separately boil the washed pearl barley until tender and prepare a vegetable fry from onion half rings with carrot shavings in melted butter.
Use a slotted spoon to catch the boiled mushrooms in a separate container. Carefully pour the broth from the pan in which they were boiled into another container, leaving sediment at the bottom.
Place barley, mushrooms, fried potatoes and peeled chopped potatoes into a saucepan with mushroom broth. Put everything on the fire and cook until the potatoes are ready.
A couple of minutes before turning off the heat, add spices and salt to the soup. Serve with sour cream to taste.

With buckwheat

For mushroom soup with buckwheat you will need:

100 g dried mushrooms;
100 g buckwheat;
150 g potatoes;
70 g onion;
80 g carrots;
vegetable oil, spices and salt.

Progress:

Soak dried mushrooms in hot water for at least two hours. After soaking, rinse thoroughly, add water and boil for a quarter of an hour. Drain the water, add new water and cook for another ten minutes.
Without wasting time, you should sauté carrot chips and chopped onions in a small amount of vegetable oil.
Place diced peeled potatoes into a saucepan with mushrooms and simmer for 10 minutes. Next, add the washed buckwheat to the soup and also cook for 10 minutes after boiling.
After this, add the roast, spices and salt to the soup. Let the contents of the pan simmer for five minutes and turn off the heat.

When the finished soup has infused a little, it can be served. It’s tastier to do this with sour cream and herbs.

How to cook dried porcini mushroom soup?

Dried porcini mushrooms go well with any cereals and pasta. But those who find the list of ingredients below to be rustic can add a sophisticated touch of flavor by replacing the processed cheese with Parmesan.

The soup will perfectly warm and satiate the body.

For a fragrant and rich soup of dried porcini mushrooms, you should use the following food set:

100 g dried porcini mushrooms;
400 g potatoes;
75-80 g onions;
80-95 g carrots;
100 g “Spiderweb” type noodles;
30 ml vegetable oil;
50 g processed cheese;
table salt to taste.

Cooking method:

Soak the porcini mushrooms in water for at least a couple of hours (ideally they should swell overnight). Then change the water and set the dried mushrooms to cook.
After 30-40 minutes, remove the mushrooms with a slotted spoon, and add the peeled and diced potatoes to the broth that remains in the pan. Cook for 10-15 minutes.
While the potatoes are boiling, you should first fry the onions and carrots in a frying pan, and then add the boiled mushrooms and simmer all together for about 5 minutes. If necessary, the mushrooms can be cut into smaller pieces.
Add fried vegetables with mushrooms and vermicelli to the finished potatoes. Cook until the pasta is ready, following the time indicated on the package.
Then add salt to the soup, add grated processed cheese, and keep the pan on the fire until it melts. Remove the finished dish from the stove, let it sit for at least five minutes under the lid and you can taste it.

The peculiarity of dried white mushrooms is their aroma. Therefore, if you decide to make soup from them according to any of the given recipes, you should exclude all “bright” spices from them.

Italian cooking option

In many European countries, first courses with a creamy consistency are especially popular.

One of these delicacies is Italian cream of mushroom soup, which is prepared from:

3000 ml of drinking water;
500 g potatoes;
500 g fresh champignons;
200 g portobello or brown cap mushrooms;
70 g dry porcini mushrooms;
150 g carrots;
110 g onions;
110 g celery root;
1 sprig of rosemary;
olive oil, ground black pepper and salt to taste.

Recipe for creamy mushroom soup step by step:

Boil water in a saucepan of suitable capacity, add salt, pepper and small pieces of rosemary sprigs.
Peel the potatoes, roots and one carrot, wash them, cut them into small cubes and put them in boiling water along with the spices.
Pour boiling water over the dried porcini mushrooms for 20 minutes, then squeeze, chop and add to the vegetables, which have had time to simmer for about twenty minutes.
Meanwhile, fry the finely chopped onion and grated remaining carrots in a frying pan with olive oil.
Peel the mushrooms and turn them into small slices.
Add fried vegetables and fresh mushrooms to the soup and cook for 15 minutes over medium heat. Remove the pan from the stove, keep the soup covered for 20 minutes, then puree with an immersion blender and serve, sprinkled with herbs or croutons.

French cream of dried mushroom soup

Approximately half a century has passed since the fashion for grinding all the ingredients of soup into puree appeared in France. Presumably this is how cream soups came to be. The finished dish turns out light and even airy. The only conditions for its preparation are a proven recipe and the presence of a blender or mixer in the kitchen.

The finished dish turns out light and even airy!

To prepare French cream soup, the proportions of ingredients will be as follows:

60 g dried mushrooms;
300 g fresh mushrooms;
60 ml melted butter;
70 g onion;
15 g garlic;
50 ml wine;
100 ml water;
50 g flour;
100 ml heavy cream;
salt, pepper and chopped parsley.

Cooking procedure:

Pour boiling water over the dried mushrooms and leave them in it for a quarter of an hour. Then squeeze it out, strain the water and leave it - it will be useful in the future.
Fry finely chopped onion and garlic in butter, add fresh and steamed dry mushrooms, cook until the liquid has completely evaporated.
Pour wine into the mushrooms and simmer everything for a couple of minutes so that the alcohol evaporates. Next, sift the flour and add the water that remains after soaking. Simmer over low heat for about half an hour.
After this, catch the beautiful small mushrooms with a slotted spoon. Pour cream into the remaining mixture, heat well, add salt and pepper. Remove from heat and puree in a blender.
Serve the soup in portions, beautifully placing whole mushrooms on top of the plate and sprinkling with chopped herbs.

To ensure that the puree soup does not turn out liquid and does not separate into broth and sediment from crushed products, you must follow the recipe very carefully and accurately measure the recipe amount of products.

Vegetarian cuisine often causes rejection due to the mistaken belief that its dishes cannot satisfy hunger for a long time. This cannot be said about mushroom soup made from dried porcini mushrooms - it is nutritious, rich, very tasty and aromatic, and it’s easy and simple to prepare! Although the vegetarian version of this dish can be supplemented with sour cream, cheese and even meat - to delight the male stomach and improve the taste.

Dried mushroom soup, the recipes for which we will consider, is an excellent hot dish, self-sufficient and unsurpassed for its beneficial properties. Dried mushrooms, especially white mushrooms, are a storehouse of vitamins and mineral salts, comparable to fresh mushrooms. Therefore, during the season, mushroom pickers try to prepare dried mushrooms for the winter, which will delight you with a variety of dishes all year round.

Mushroom soup made from dried mushrooms - vegetarian

Ingredients

Calculation for a 3 liter pan

— 50 g + -
- 1 head + -
- 1 root vegetable + -
- 3 tubers + -
— 6-8 pcs. + -
- 3 tbsp. l. + -
— according to preferences + -
- a couple of leaves + -
- for sprinkling + -

Preparation

This recipe can rightfully be called a classic, since dozens of other options are prepared on its basis.

1. Dry porcini mushrooms are carefully washed under a strong stream of water and soaked in a container with filtered water for several hours (2-3 hours). We remove the gifts of the forest from the water with a slotted spoon, and pour the mushroom infusion into a saucepan in which we will cook the soup. Add the missing amount of water and put it on fire. We wash the mushrooms again, let the moisture drain and cut them into pieces of our usual size.

2. Prepare vegetables: peel and chop. Cut the onion into small cubes, the carrots either into thin strips or into cubes the same as the onion. Cut the potato tubers into slices or large cubes.

3. Heat the saucepan, pour 1 tbsp into it. butter, add sliced mushrooms and fry over high heat until golden for 5-10 minutes. Place the mushrooms in a saucepan with boiling infusion. Cook for 30 minutes.

4. After 30 minutes, add potatoes to the mushrooms and keep the soup boiling for another 20 minutes.

5. Pour the next spoonful of oil into the saucepan (you don’t have to wash it after frying the mushrooms) and fry the onion over high heat until it has a transparent light brown crust. Add to the pan with the remaining ingredients.

6. Separately fry the carrots and add them to the pan with dried mushroom soup - a recipe for vegetarians.

7. Pour in the black peppercorns, add salt and cook everything together for about 10 minutes. Just before the end of cooking, drop a couple of bay leaves into the broth and taste for salt (if there is not enough salt, you can add it!). In a minute - ready!

8. Serve in deep serving bowls, sprinkling chopped parsley on top.

* Cook's Tips

Dried mushroom soup will be no less tasty if you use a mixture of mushroom varieties, but with the inclusion of white ones.
It is acceptable to fry onions and carrots together - first the onion, then together with the carrots.
You don’t have to fry the sliced mushrooms, but just put them in the pan right away.
To make the soup recipe as close as possible to a dietary one, vegetables can be added fresh to the boiling mushroom broth.

Vegetarian Mushroom Soup Ideas

Idea one

Separately cook the beans and add to the broth along with the potatoes. In order not to experience discomfort from “bloating” after eating beans, the first water after boiling the beans needs to be drained - it is with the first water that all substances leading to increased gas formation in the intestines will go away. Also, be sure to soak the beans in water for at least 4-5 hours!

Idea two

The taste of mushroom soup becomes exquisite if, at the end of cooking, you throw 100 grams of canned olives or pitted olives into the pan (they can be cut into 2 parts).

Idea three

Cook all vegetables (potatoes, carrots and onions) separately from the mushrooms and, when ready, puree them thoroughly using a blender. Mix the mushroom broth and vegetable mixture in one pan, add spices and simmer for 5 minutes. Yummy!

Idea four

A couple of handfuls of cereal - rice or buckwheat or pearl barley. However, this is not even an idea, but harsh culinary everyday life!

Dry mushroom soup with sour cream dressing

This recipe is no longer entirely vegetarian, but it can easily be called dietary. If only all dietary recipes were so incredibly tasty.

This recipe differs from the classic one in the absence of carrots and dressing. 10 minutes before the end of cooking our mushroom dish, add sour cream-based dressing.

For dressing we need 2 tbsp. sour cream (or cream), 1 heaped spoonful of flour and a couple of tablespoons of water. First, carefully grind the sour cream with flour until completely homogeneous, then dilute it with water. You should get a liquid dressing without a hint of lumps.

Add the dressing to the boiling dried mushroom soup in a thin stream, and stir while doing so. Cook with dressing for about five minutes.

Serve with sour cream.

Dried porcini mushroom soup with cheese

Who doesn’t know how beautiful cheese soup is in both form and content! And if you combine cheese and mushroom, you get mushroom soup with cheese!

The cheese should first be frozen in the freezer, and then grated and added to the soup about 10 minutes before the end of cooking.

A completely reasonable question: what kind of cheese is best to put in? The best cheese for soup is natural, high-fat cheese. It dissolves well in water. Processed cheese, but of good quality, is also suitable for these purposes. For 3 liters of soup you need at least 200 g of hard cheese and at least 3 processed cheese.

Our short overview of dried mushroom soup recipes will give your imagination a boost in front of the open refrigerator door. Having dry porcini mushrooms in your food supplies, you will never make a mistake in choosing a dish!

Baby porcini mushrooms and russula capsules were marinated separately for special occasions, green mushrooms were sent for pickling. And a lot of dried mushrooms were prepared - separately for mushroom caviar, separately for soups and pies. Only now I understand what hellish work it took to prepare all these delicacies.

I prepare dried mushroom soup as my mother taught me.

Nothing but potatoes, onions, carrots and cereals. Spices include black peppercorns and dill seeds. Wild mushrooms have their own unique taste and there is no need to spoil it with unnecessary seasonings and additives.
Lots of ghee. Butter not only gives the mushroom soup a soft, creamy taste, but also replenishes it with missing fats.
The cereal is cooked together with mushrooms. This way the cereal will give the broth viscosity and satiety.
I like to add wheat cereal, but the children like pearl barley and rice. Any of them is suitable.

Time: 1 hour soaking, 1.5 hours cooking
Complexity: average
Ingredients: for 8 servings

Dry mushrooms – 2 handfuls (1 cup)
Potatoes – 2 medium size
Carrots – 1 medium size
Onion – 1 piece
Pearl barley (wheat, rice) cereal - 3 tbsp. spoons
Ghee or butter – 50 g
Dill seeds, black pepper, bay leaf, salt
Fresh dill

How to make dried mushroom soup

Break the dried mushrooms into small pieces into a saucepan and add 1.5 liters of cold water. Leave to soak for 1-2 hours.
If the mushrooms are purchased, drain the water from the pan and fill with clean water. If you have your own, you don’t have to change the water and cook directly in it.
Place the pan with mushrooms over high heat. After boiling, turn off the heat and cook over low heat with the lid closed for about an hour.
While the mushrooms are cooking, peel the potatoes, carrots and onions.

Cut the potatoes into cubes.
Chop the onion finely and the carrots into half rings.
Heat the butter in a frying pan and fry the onion.
Leave the fried onion in the pan.
After an hour, add potatoes to the mushroom broth and sprinkle with wheat grits.

Add dill seeds and black peppercorns.
Continue cooking over low heat, covering with a lid.
15 minutes after potatoes and cereals, add carrots to the pan.
After another 15 minutes, check the readiness of the cereals and potatoes. If they are cooked, add the fried onions and butter to the soup.

Immediately after the onion, add salt, add bay leaf and leave the mushroom soup on low heat for another 5 minutes.
After 5 minutes, the mushroom soup is ready.
Pour the mushroom soup into bowls, seasoning it with sour cream and dill.

How I prepare dried mushroom soup:

I break dry mushrooms with my hands into small pieces into a saucepan and pour 1.5 liters of cold water. I leave it to soak for 1-2 hours.
I put the pan with mushrooms on high heat. After boiling, I leave the mushrooms to simmer over low heat with the lid closed for about an hour.
While the mushrooms are cooking, I peel the potatoes, carrots and onions.
I cut the potatoes into cubes.
I chop the onion finely and the carrots into half rings.

I heat the butter in a frying pan and fry the onion. I leave the fried onions in the pan. Mushroom soup loves butter. Without oil or with vegetable oil, it will seem empty. And with butter, the soup acquires a creamy, sweetish taste.
After an hour, I add the potatoes to the mushroom broth.
and pour in wheat grits.
I add dill seeds and black peppercorns. If you don't have seeds, you can simply use fresh dill stems. Dill gives mushroom soup a mind-blowing aroma. I continue to cook over low heat, covering with a lid.

15 minutes after the potatoes and cereals, I put the carrots in the pan.
After another 15 minutes, I check the readiness of the cereals and potatoes. If they are cooked, add fried onions to the soup.
Immediately after the onion, add salt, add bay leaf and leave the mushroom soup to simmer on low heat for another 5 minutes.
After 5 minutes, the fragrant and tasty mushroom soup with a golden oily film and the smell of summer is ready.