Mushroom soup made from dried mushrooms - 10 of the most delicious recipes

Dried mushroom soup is a very nutritious dish. According to experienced chefs, dried mushrooms are best suited for making soup. We have collected 10 recipes for this delicious dish.

Classic mushroom soup with dried mushrooms with barley

Mushroom soup is a dish that will diversify your daily menu. You can cook it from both dried and frozen mushrooms, in any case, the soup will be rich and aromatic.

Cooking time: 80 min.

Servings: 6-8.

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  To make the pearl barley boil faster, we pre-soak it in water overnight. Drain the water from the cereal, rinse it, pour it into a saucepan and cook for 30-40 minutes.
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  We wash and peel the potatoes and carrots. Cut the potatoes into small cubes, grate the carrots on a coarse grater.
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  Cut the onion into half rings, fry in sunflower oil until translucent. If desired, carrots can be fried with onions.
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  Pour dried mushrooms with hot water, rinse, then pour water again and leave for 5-10 minutes.
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  Put potatoes, garlic, mushrooms, onions and carrots in a saucepan to the barley, salt, add spices. Cook over low heat until the potatoes are cooked. Then add finely chopped parsley, bring to a boil and remove the pan from the stove. Serve soup with croutons and sour cream.

Bon Appetit!

A very tasty and simple recipe for dried porcini mushroom soup

Porcini mushrooms are best suited for harvesting for the winter. Dried mushrooms retain their beneficial properties and make the soup broth rich.

Ingredients:

• Potatoes - 2 pcs.
• Dried porcini mushrooms - 50 gr.
• Garlic (dry garlic in powder) - 5-10 gr.
• Onion - 1 pc.
• Carrots - 1 pc.
• Butter - 20 gr.
• Coriander to taste.
• A mixture of peppers to taste.
• Salt to taste.
• Bay leaf - 1-2 pcs.

Cooking process:

1. Dried mushrooms are immersed in cold water, after they swell, rinse them, drain the water, squeeze, cut the mushrooms into smaller slices.
2. Vegetables: peel potatoes, carrots, garlic and onions. Cut the potatoes into small cubes. Three carrots on a coarse grater, chop the onion into thin half rings, add the whole garlic to the broth.
3. Cook the mushrooms over low heat in a saucepan for 15-20 minutes, put garlic, grated carrots and potatoes in the mushroom broth, cook until the potatoes are ready.
4. In a frying pan, in butter, sauté the onion and transfer it to the pan.
5. Salt the contents of the pan, season with spices, add finely chopped parsley and cook for another 10-15 minutes. Pour the finished soup into bowls and serve.

Bon Appetit!

How to make dried forest mushroom soup?

Winter frosty days are the best time to please yourself and your loved ones with a hot soup made from harvested forest mushrooms.

Ingredients:

• Dried forest mushrooms - 70 gr.
• Parboiled rice - 50 gr.
• Onions - 1 pc.
• Allspice peas - 2-3 pcs.
• Small carrots - 1 pc.
• Vegetable oil - 2 tablespoons
• Garlic or dried garlic powder - 5 gr.
• Ground black pepper to taste.
• Fresh parsley - 10 gr.
• Salt to taste.

Cooking process:

1. Before drying mushrooms, they are usually not washed or peeled, therefore, before starting to cook, they need to be soaked and rinsed well. Cut the swollen mushrooms into small pieces, put in a saucepan, fill with water and cook for 15-20 minutes.
2. Pour rice into the mushroom broth and continue to cook over low heat.
3. Peel the onions, garlic and carrots. Cut the onion into half rings, three carrots on a grater.
4. Fry onions and carrots in a frying pan.
5. Add fried onions and carrots to the pan, add salt, add spices. Bring the soup to a boil and turn off the heat. Decorate the portions with fresh parsley.

Bon Appetit!

Step-by-step recipe for making dried mushroom soup with potatoes

An excellent combination in any form, potatoes and mushrooms. Any dried mushrooms can be used.

Ingredients:

• Bulb onions - 1 pc.
• Dried mushrooms - 50 gr.
• Small potatoes - 3-4 pcs.
• Wheat flour - 5 tablespoons
• Garlic (dry garlic in powder) - 5-10 gr.
• Vegetable oil - 1 tablespoon
• Butter - 1.5 tablespoons
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. Leave the dried mushrooms in cold water for half an hour in advance, then rinse them and chop them finely.
2. Peel the potatoes, rinse, cut into cubes.
3. We put the pan on the stove, pour water into it, wait until it boils, send the potatoes cut into cubes, peeled whole garlic cloves and mushrooms there. Cook over medium heat.
4. Peel the onion, chop finely and fry in sunflower oil until golden brown. We transfer the onion to the saucepan.
5. Melt butter in a frying pan, add flour to it, stir until smooth and transfer this mixture to a saucepan.
6. Salt the soup, season with pepper, bring to a boil and remove the pan from the stove. Let the hot soup steep for a couple of minutes, and serve as a first course to the table.

Bon Appetit!

A simple and delicious recipe for mushroom puree soup

Puree soups are always a great success. They have a very delicate consistency and a pleasant look, at your discretion you can use croutons, herbs, boiled vegetables, nuts in its decoration.

Ingredients:

• Potatoes - 2-3 pcs.
• Dried mushrooms - 50 gr.
• Onions - 1 pc.
• Wheat flour - 4 tablespoons
• Carrots - 1 pc.
• Sunflower oil - 1 tablespoon
• Butter - 2 tablespoons
• Coriander to taste.
• Black pepper to taste.
• Salt to taste.

Cooking process:

1. Soak the dried mushrooms in cold water for 30-50 minutes in advance, then rinse under running water and cut into small pieces. We put them in a saucepan, fill with water and put on a small fire. Cook the mushroom broth.
2. We wash the potatoes, peel, cut into cubes and send them to the pan to the mushrooms. We continue to cook over low heat.
3. Peel the onion, chop finely and fry in sunflower oil. We transfer it to a saucepan for the broth.
4. Melt the butter in a frying pan, add flour to it, stir until smooth, then add the broth to the frying pan by a tablespoon, stir so that there are no lumps. We send the resulting mass back to the pan.
5. Salt the contents of the pan, season with pepper, bring to a boil, check the readiness of the potatoes and remove the pan from the stove. The final touch, using a blender, bring the soup to a puree consistency. Pour the puree soup into plates and decorate with herbs.

Bon Appetit!

Aromatic dried mushroom soup cooked in a slow cooker

Usually, in a multicooker, dishes are richer. We decided not to bypass this option for cooking mushroom soup.

Ingredients:

• Small potatoes - 2-3 pcs.
• Wheat flour of the highest grade - 2 tbsp.
• Butter - 4 tablespoons
• Medium carrots - 1 pc.
• Garlic (powdered dry garlic) - 1 clove.
• Dried mushrooms - 50 gr.
• Bulb onions - 1 pc.
• Coriander to taste.
• Bay leaf - 1-2 pcs.
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. Put the dried mushrooms in a bowl, fill with cold water and leave for a while until they swell. We wash the mushrooms, chop finely.
2. We clean the carrots and onions, rinse them. Finely chop the onion, rub the carrots on a coarse grater.
3. Put the onions and carrots in the multicooker bowl along with butter, set the Baking mode and bring the vegetables until golden brown.
4. In a skillet, in butter, lightly fry the flour until it turns golden brown. Add it to the slow cooker to the fried vegetables, mix.
5. Peel the potatoes, cut them into cubes and also put them in a slow cooker.
6. We send the mushrooms and bay leaf to the bowl with the rest of the ingredients, salt, season, fill with water and close the lid of the multicooker. We select the "Extinguishing" program, set the timer for one and a half hours. You can add a little sour cream to the finished soup, so the taste will be more delicate.

Bon Appetit!

Step-by-step recipe for dried mushroom soup with cheese

The cheese will give the mushroom soup a light creamy flavor and aroma. Preparing soup with dried mushrooms and cheese is very simple and quick, it will take pride of place in your lunch menu.

Ingredients:

• Dried mushrooms (porcini mushrooms, chanterelles, mushroom mixture) - 50 gr.
• Bread (white or black) - 150 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 4-5 cloves.
• Potatoes - 1 pc.
• Cream - 200 ml.
• Processed cheese (cream cheese) - 1 pack.
• Black pepper to taste.
• Parsley - 1 bunch.
• Salt to taste.

Cooking process:

1. Pour the dried mushrooms with cold water and leave for 30 minutes - 1 hour. Then we rinse and chop them.
2. Cut the bread into cubes, cover the baking sheet with parchment paper, pour the bread onto it and put it in the oven to dry.
3. Peel potatoes, onions and carrots. Grate the carrots, cut the onion into thin half rings, and cut the potatoes into cubes.
4. Pour water into a saucepan, put it on fire and send chopped potatoes there, cook over low heat.
5. Fry onions and carrots in a small amount of oil, then add mushrooms to them, simmer under a lid for 7-10 minutes. We shift the contents of the pan into a saucepan, mix.
6. Finely chop the processed cheese or three on a grater. Pour the cream into the broth and put the processed cheese, cook, stirring constantly, until the cheese dissolves. Pour a handful of crackers into a portion of the soup, decorate with a sprig of parsley and put on the table.

Bon Appetit!

Rich and aromatic mushroom soup with noodles

Perhaps the recipe for mushroom noodle soup deserves special attention. Fragrant, rich, with juicy potatoes and dense noodles, everyone will like it.

Ingredients:

• Dried mushrooms - 50 gr.
• Medium carrots - 1 pc.
• Vermicelli or other pasta - 50-70 gr.
• Bulb onions - 1 pc.
• Potatoes - 1 pc.
• Vegetable oil - 1-2 tablespoons
• Coriander to taste.
• Ground black pepper - to taste.
• Parsley or dill - 1 bunch.
• Salt to taste.

Cooking process:

1. Put the dried mushrooms in a bowl, fill with cold water and leave for 30-60 minutes. Drain the water, rinse the mushrooms, squeeze out excess liquid and cut into small pieces.
2. Boil water on the stove in a saucepan, throw mushrooms in there and cook for 20 minutes.
3. Peel the potatoes, cut them into cubes and put them in a saucepan to the mushroom broth.
4. Chop the onion with a knife, grate the carrots on a coarse grater. Fry vegetables in a pan with sunflower oil, then send them to the pan to the broth. We continue to cook the soup for 10-15 minutes.
5. We break the long vermicelli into several parts, you can use other suitable sized pasta, pour it into a saucepan, mix. Cook the soup over medium heat until the potatoes and noodles are fully cooked. At the end, add finely chopped greens to it, bring to a boil and turn off the stove. The soup will turn out to be quite thick and satisfying.

Bon Appetit!

A delicious and simple recipe for dried honey mushrooms soup

Dried mushrooms can form the basis of many dishes and can help diversify your daily diet. These are appetizers, main courses, sauces, julienne, cutlets, as for soups, the broth on mushrooms turns out to be very rich and aromatic.

Ingredients:

• Dried mushrooms - 50 gr.
• Shrimps - 50 gr.
• Peeled mussels - 50 gr.
• Small carrots - 1 pc.
• Medium-sized potatoes - 1-2 pcs.
• Butter - 3-4 tablespoons
• Onions - 1 pc.
• Bay leaf - 1 pc.
• Ground black pepper - to taste.
• Salt to taste.
• Green onions or parsley - 1 bunch.

Cooking process:

1. Soak the mushrooms in cold water for an hour, if you use boiling water, then this time will be reduced to 30 minutes. We wash the mushrooms and cut into strips.
2. Peel the onions and carrots, finely chop the onions, chop the carrots on a grater. Fry onions and carrots in butter, then add mushrooms to them, fry for another 3-5 minutes, stirring constantly.
3. We boil water in a saucepan, put vegetables and mushrooms there.
4. Peel the potatoes, cut into cubes and send them to the saucepan to the broth. Cook for 20 minutes, the potatoes should be almost ready.
5. Add mussels and shrimps to the soup. Salt, season with pepper and toss in the bay leaf, then cook for another 5 minutes. Then add the finely chopped greens, bring the soup to a boil and remove the pan from the stove. Serve the soup with sour cream or heavy cream.

Bon Appetit!

Rich and delicious dried mushroom soup with meat

Usually, the soup is based on meat broth. Therefore, this version of the mushroom soup will be with meat. Depending on your preferences, the meat can be anything, we will use chicken.

Ingredients:

• Chicken thigh or leg - 1 pc.
• Onions - 1 pc.
• Dried mushrooms - 50 gr.
• Carrots - 1 pc.
• Garlic - 3 cloves.
• Potatoes - 2 pcs.
• Flour - 1-2 tablespoons
• A mixture of peppers to taste.
• Butter - 2-4 tablespoons
• Salt to taste.
• Greens.

Cooking process:

1. Fill the mushrooms with water and leave for 30-40 minutes. Then we rinse and chop.
2. Fill the chicken with cold water, bring to a boil, cook for 5-10 minutes, drain and refill, put on the stove. Put peeled garlic in a saucepan with the chicken. After the water boils, cook the chicken for 15 minutes.
3. Peel the potatoes, cut them into cubes, send them to the chicken.
4. Cut the onion into half rings, three carrots on a grater or cut into thin strips. Fry the onions with carrots in butter, then add the mushrooms and fry for another 4-7 minutes. Put the resulting mass in a saucepan to the chicken broth.
5. Fry the flour in butter, stir constantly, then pour the broth from the pan into the pan over a tablespoon, mix well, avoiding the formation of lumps. Transfer the flour to the broth and stir.
6. Salt the soup, add spices to taste, bring to a boil and remove the pan from heat. Let the dish infuse for 10-15 minutes. Decorate the ready-made soup on plates with herbs.

Bon Appetit!