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We recommend that you learn how to cook dry porcini mushroom soup with a variety of ingredients. Soup made from dry porcini mushrooms is not always a standard mushroom picker with the addition of potatoes, herbs, onions and butter. A properly selected recipe for dry porcini mushroom soup will satisfy the taste preferences of all family members. You can add not only potatoes, but also cabbage, 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. The next time, before making a soup with dried porcini mushrooms, re-read the suggested selection of recipes and choose the way you like the culinary processing of forest gifts.

Dry porcini mushroom soup with potatoes

Ingredients:

• 8-10 g dried porcini mushrooms
• 200 g potatoes
• 25 g carrots
• 30 g celery
• 12-15 g onions
• 3 g flour
• 1 clove of garlic
• Water
• Caraway
• Greens

Cut carrots and celery roots into strips and sauté. Boil dry mushrooms soaked in water and cut into strips. Cut the potatoes, put them in a boiling broth and cook until half cooked. Add caraway seeds, mushrooms, roots, onions to the 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 pounded with salt, chopped parsley and season with decoction of roots.

Dry porcini mushroom soup recipe

Ingredients:

• 2 tbsp. tablespoons of dried porcini mushrooms
• 300 g zucchini
• 250 ml milk
• 2 tbsp. chopped parsley
• 1 carrot
• 1 onion
• 4 tbsp. sour cream spoons
• Water
• Salt
• Pepper

According to the recipe for mushroom soup from dry porcini mushrooms, peel and grate carrots and zucchini, chop the onion.

Soak the mushrooms first, then boil in a saucepan, changing the water twice.

Strain the broth, cut the mushrooms into strips.

Pour milk into the mushroom broth, add salt, pepper and mix thoroughly.

Put the zucchini, carrots, onions and chopped mushrooms into a pot.

Pour with milk-mushroom broth, season with sour cream, sprinkle with salt and pepper, close the lid and put in a moderately preheated oven for 20 minutes.

Sprinkle chopped herbs on the dish before serving.

How to cook mushroom soup from dry porcini mushrooms

Ingredients:

• 2 cups vegetable broth
• 6 potatoes
• 50 g dried porcini mushrooms
• 1 onion
• 7 carrots
• 1/2 parsley root
• 1 slice of celery root
• 75 g butter
• 500 g rice
• 3-4 st. sour cream spoons
• Water
• 1 tbsp. a spoonful of chopped parsley
• salt to taste

Before boiling mushroom soup from dry porcini mushrooms, they need to be washed, filled with cold water for 3-4 hours, and then boiled in it. Remove, cut into small slices, and strain the broth. Peel the onion, rinse, chop finely, 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 a soup of dry porcini mushrooms, spread the stewed vegetables evenly in pots with hot strained mushroom broth, bring to a boil, add washed rice, potatoes cut into small cubes and cook for about 20 minutes. 3–5 minutes until ready, season with salt and sour cream. When serving, sprinkle with herbs.

How to cook dry porcini mushroom soup

Ingredients:

• 100 g dried mushrooms mushrooms
• 150 ml milk
• Water
• 50 g rice
• 30 g carrots
• 25 g onions
• 1 tbsp. a spoonful of sunflower oil
• 50 g potatoes
• Spices
• spices
• sour cream

Before preparing the soup from dry porcini mushrooms, they can be poured with warm milk for 2-3 hours. After that, squeeze the mushrooms, cut and put them in boiling water.Then add rice, carrots and onions fried in sunflower oil, potatoes, spices (you can add herbs in summer). Serve with sour cream.

Dry porcini mushroom puree soup

Ingredients:

• 200 g dried white mushrooms
• 1 glass of rice
• 75 g onions
• 1 tbsp. a spoonful of flour
• 2-3 lemon slices
• Water
• mustard oil
• salt

Boil mushrooms and chop. Pour the broth into a saucepan, pour rice into it and add onions, fried in mustard oil. Season the dry porcini mushroom soup with flour, salt, boil and rub. Add mushrooms. Before serving, put 2-3 slices of lemon (with zest) in each plate.

Dried white mushroom soup with rice, cream and lemon.

Ingredients:

• 200 g 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 onion and rice in the mushroom broth and cook until the latter is ready. Then add flour, add chopped mushrooms and cream.

Put 2-3 slices of lemon (with zest) on a plate before serving.

Dry porcini mushroom soup with barley

Ingredients:

• 20 g dried porcini mushrooms
• 100 g pearl barley
• 1 parsley root
• 1 slice of celery root
• 1 onion
• 1 tbsp. a spoonful of butter
• 1-2 egg yolks
• 2 tbsp. sour cream spoons
• Bouillon
• juice of ½ lemon (or 1 tablespoon of vinegar)
• water
• salt
• greens

Boil the groats in slightly salted water until tender and drain. Simmer the sliced ​​roots and soaked mushrooms in oil, then cook in a portion of the broth until cooked. Mix egg yolks with sour cream, a little broth and lemon juice. Pour all this with the remaining broth and add the boiled cereal. When the soup of dry porcini mushrooms with barley has cooled, heat it again, but do not bring to a boil so that the egg yolks do not curl.

Dried mushroom soup.

Composition:

• 150 g dried porcini mushrooms
• 6 tbsp. spoons of oil
• 1 onion
• 1 tbsp. a spoonful of flour
• Red pepper
• 2 tomatoes
• 0.5 liters of water
• 2-3 st. 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. Onion, flour, red pepper and tomatoes are sautéed in butter, poured with boiling water and cooked until tender. The soup can be seasoned with rice, noodles, or chopped vegetables. Before the end of cooking, add sour milk and eggs, as well as finely chopped parsley and black pepper.

Soup with mushrooms and fried meat.

Composition:

• 350-400 g soft beef
• 1 tbsp. a spoonful of fat or butter
• celery or parsley
• 8-10 potatoes
• 30 g dried porcini mushrooms
• 2 small pickles
• Salt
• Pepper
• Greens
• sour cream

Cut the meat across the grain into 4–5 pieces, beat off and lightly fry on both sides. Then put it in a cooking pot, pour 1 liter of boiling water and the liquid formed in the pan when frying meat. When the meat becomes semi-soft, add the potatoes and cook until cooked through. 10 minutes before the end of cooking, add chopped pickled cucumber, boiled mushrooms and seasonings prepared and cut into pieces, continue cooking. Serve the soup on the table clear or with sour cream. Sprinkle with herbs on top.

Dry porcini mushroom soup in a slow cooker

Products:

• 2 cups white beans
• 1 cup dry porcini mushrooms
• 1 carrot
• 1 onion
• 2 potato tubers
• 3 l of water
• black peppercorns
• salt
• greens

Soak beans and dry porcini mushrooms overnight. Peel the onions and carrots, wash and chop finely. Place in a multicooker bowl and fry in Baking mode for 20 minutes. Peel and dice the potatoes. Add beans, mushrooms, potatoes, peppers, salt and water to onions and carrots. Switch on the Stew mode and cook for 2 hours.

Add chopped greens to the prepared soup of dry porcini mushrooms in a slow cooker.

Peasant soup with dried mushrooms.

Composition:

• 30 g dried porcini mushrooms
• 3 l of water
• 1/2 small head of fresh cabbage
• 7-8 potatoes
• 2 carrots
• 1 large onion
• 5-6 medium tomatoes
• 2-3 cloves of garlic
• 1 bay leaf
• 1 tbsp. a spoonful of parsley
• 1 tbsp. a spoonful of dill herbs
• 3 tbsp. tablespoons of vegetable oil
• Salt
• peppercorns

Boil well washed dried mushrooms until soft. Strain the broth through cheesecloth placed in a colander. Rinse the boiled mushrooms in running water so that no sand remains. Finely chop mushrooms, onions and carrots, salt, fry in a saucepan in vegetable oil until golden brown. Pour over water and mushroom broth, bring to a boil, add chopped potatoes, boil a little, add cabbage, bay leaves, peppercorns and cook almost until tender. Put coarsely chopped tomatoes, hold on the fire for 15 minutes, remove the soup from heat, add finely chopped herbs 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 onions
• 1 tbsp. a spoonful of butter

Soak the mushrooms, boil, combine with peas boiled in water and boil. (Pour 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 noodles and tomato.

Composition:

• 100 g dried porcini mushrooms
• 150 g vermicelli
• 50 g tomato paste
• 50 g sunflower oil
• 1 large onion
• 3 l of water
• 1 tbsp. a spoonful of finely chopped dill
• salt

Boil well-washed mushrooms in salted water until soft. Chop mushrooms and onions and fry in sunflower oil. Boil the vermicelli separately until tender, put it on a sieve, rinse with cold boiled water. Dilute the tomato paste with water in equal proportions and sauté in sunflower oil until thickened. Put the fried mushrooms, tomato paste and boiled noodles in a saucepan, pour over the 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 minced meat:

• 100 g sunflower oil
• 100 g rice
• 2 onions

For the test:

• 200 g flour
• 1 tbsp. a spoonful of sunflower oil
• 1 egg
• 1 glass of water
• Spices
• salt

Boil mushroom broth. Remove the mushrooms, chop and fry with finely chopped onions, then mix with boiled crumbly rice, pepper and salt. Prepare a fresh thick dough: pour flour on the board with a slide, make a depression in the middle, pour water, an egg, sunflower oil into it, salt and stir gently; knead with your hands until it becomes smooth, without lumps and, when cutting, reaches for a knife. Put the dough on a board and cover for about 10 minutes with a hot saucepan 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. With the base of the triangle, wrap the finger of the left hand, and with the right, connect its opposite ends - you get the shape of an ear. Boil the ears prepared in this way separately in salted boiling water, discard in a colander and put in the prepared strained broth before serving.