Mushrooms have been considered kings among mushrooms for decades. Dishes prepared from them are distinguished by excellent taste, contain a large amount of nutrients, and also quickly saturate the human body. In winter, it is especially important to cook delicious first courses based on porcini mushrooms. Read the article about the most common recipes for making mushroom soups.
Selection and preparation of ingredients
To make a delicious soup, you need to select the best products. Particular attention should be paid to dried mushrooms. They should be bright, without wormholes and smell good, it is better to choose medium-sized fruiting bodies cut by plates of the same thickness.
Important! Dried mushrooms can be stored for no more than 2-3 years, since during this period mushrooms lose their taste.
If mushrooms are collected independently, then before drying they need to be thoroughly cleaned and all putrefactive stains removed.
Dried boletus mushroom soup recipes
Among the huge list of recipes for first courses from dried mushrooms, step by step, the following are most popular: classic, with noodles and ground beef. They are prepared quickly and quite simply.
Classic recipe
122 hours
vegetable oil
2 tbsp. spoons
ground black pepper
taste
Nutritional value per 100 g:
Dry with cold water in a bowl for about 1.5 hours.
All components of the dish, if necessary, clean and wash.
Prepare fry from onions, carrots and vegetable oil, chopped vegetables beforehand.
Take a pan of 4 liters, throw softened mushrooms there with the infused liquid. Fill the tank with water to the top.
Put on a strong fire, boil, reduce the fire, while removing the resulting foam from the mushrooms.
After 1/4 hours of boiling, send potatoes cut in medium cubes into boiling water.
Following it (after 10 minutes) - frying, salt, pepper, spices. Hold on fire for 5-7 minutes.
3 minutes before completion, pour garlic into thin slices into the broth.
Turn off the soup, cover, leave for 10 minutes to insist. Fill the bowls with the finished dish. You can also add 1 tbsp. a spoonful of sour cream, sprinkle with herbs on top.
Dry with cold water in a bowl for about 1.5 hours.
All components of the dish, if necessary, clean and wash.
Prepare fry from onions, carrots and vegetable oil, chopped vegetables beforehand.
Take a pan of 4 liters, throw softened mushrooms there with the infused liquid. Fill the tank with water to the top.
Put on a strong fire, boil, reduce the fire, while removing the resulting foam from the mushrooms.
After 1/4 hours of boiling, send potatoes cut in medium cubes into boiling water.
Following it (after 10 minutes) - frying, salt, pepper, spices. Hold on fire for 5-7 minutes.
3 minutes before completion, pour garlic into thin slices into the broth.
Turn off the soup, cover, leave for 10 minutes to insist. Fill the bowls with the finished dish. You can also add 1 tbsp. a spoonful of sour cream, sprinkle with herbs on top.Video recipe
Did you know? Mushrooms should not be collected in contaminated areas, as they can accumulate harmful substances and radiation.
With noodles
101-1.5 hours
dried white mushrooms
30 g
vegetable oil
2 tbsp. spoons
allspice
3 pcs.
salt, ground black pepper
taste
Nutritional value per 100 g:
- Mushrooms soak in warm water for a quarter of an hour.
- From finely chopped onions and carrots, coarsely grated, cook the frying using vegetable oil.
- Grind potatoes into cubes.
- Rinse mushrooms, pouring the soaked water over.
- Put the mushrooms in a saucepan, pour 2 liters of water there, put on fire and boil.
- In a boiled broth, add potatoes, fry, bay leaf, salt, pepper.
- Cook on low heat for 20–25 minutes.
- Cook pasta in a separate container.
- Strain the vermicelli, greasing with butter.
- In the bowls on the bottom, put the noodles, pour the soup, sprinkle with chopped herbs on top.
Video recipe
Important! Dishes prepared from mushrooms are not recommended for children under 7 years of age, as this product is digested by the stomach for a long time.
With ground beef
122 hours
dry white mushrooms
100 g
vegetable oil
2 tbsp. spoons
butter
1 tbsp. the spoon
minced beef
3 tbsp. spoons
salt, ground black pepper
taste
Nutritional value per 100 g:
Mushrooms soak in cool water one night.
After softening, filter through a dense cloth without draining the liquid. Boil the mushroom soup in a saucepan (capacity 2.5 l), boil to the top with water and boil.
Mushrooms thoroughly rinse off possible debris. Pour potatoes into boiling water, after 5 minutes washed rice and salt.
Put vegetable and creamy fat, chopped onions and carrots cut into thin plates on a hot frying pan, pass for 5 minutes.
To them toss the ground beef and sauté for 2-3 minutes.
Grind the mushrooms to the consistency of porridge, send to minced meat and vegetables, simmer for 5 minutes.
Add the prepared mixture to the pan, cook for 10 minutes.
Finally, throw spices into the container.
Mushrooms soak in cool water one night.
After softening, filter through a dense cloth without draining the liquid. Boil the mushroom soup in a saucepan (capacity 2.5 l), boil to the top with water and boil.
Mushrooms thoroughly rinse off possible debris. Pour potatoes into boiling water, after 5 minutes washed rice and salt.
Put vegetable and creamy fat, chopped onions and carrots cut into thin plates on a hot frying pan, pass for 5 minutes.
To them toss the ground beef and sauté for 2-3 minutes.
Grind the mushrooms to the consistency of porridge, send to minced meat and vegetables, simmer for 5 minutes.
Add the prepared mixture to the pan, cook for 10 minutes.
Finally, throw spices into the container.Video recipe
Did you know? According to Moscow Radio, the largest boletus was discovered in 1961. His weight was 10 kg.
The presented recipes of soups from dried porcini mushrooms will appeal to almost everyone. They are simple to prepare, do not require a large number of ingredients, quickly cook, have excellent taste and perfectly saturate the body.
