Content
- 1 How to cook dried porcini mushroom soup
- 2 How long to cook dried porcini mushrooms for soup
- 3 Recipes for mushroom soup made from dried porcini mushrooms
- 3.1 Classic dried porcini mushroom soup
- 3.2 A simple recipe for dry porcini mushroom soup
- 3.3 Dry porcini mushroom soup with barley
- 3.4 Soup with dried porcini mushrooms and chicken
- 3.5 Soup with dried porcini mushrooms and meat
- 3.6 Dried porcini mushroom soup in a slow cooker
- 3.7 Recipe for dried porcini mushroom soup with buckwheat
- 3.8 Delicious soup with dried porcini mushrooms, sour cream and flour
- 3.9 Recipe for mushroom soup made from dry porcini mushrooms in meat broth
- 3.10 Dried porcini mushroom soup with dumplings
- 4 Calorie content of dry white mushroom soup
- 5 Conclusion
Dried porcini mushroom soup is a popular first course in many European countries, for example, France or Italy. And this is not surprising, because this gift of nature has a bright taste, and the liquid based on it is nourishing, nutritious and aromatic. In our kitchen it is no less popular and there are many recipes for making soups using it: classic, with chicken, with buckwheat, barley or dumplings. However, it is important to know how to prepare dried porcini mushrooms and for how long to boil them in order to get a good rich broth.
Porcini mushroom soup is hearty, aromatic and nutritious
How to cook dried porcini mushroom soup
Dried porcini mushrooms retain their bright taste and indescribable aroma, so soups based on them always turn out rich, piquant and delicious. However, you need to know which spices and spices can emphasize, and not overwhelm with their aroma, the subtle smell of the leading component. The following spices work well:
- garlic and onion;
- thyme;
- rosemary;
- Bay leaf;
- parsley, oregano, dill.
You need to add spices in moderation, since the delicate taste of forest porcini mushrooms requires almost no third-party aromas to fully reveal themselves.
You can add onions, garlic, rosemary, thyme, parsley and dill to porcini mushroom soup
To get a rich broth, you need to cook soup from dried porcini mushrooms and other ingredients:
- soak dried porcini mushrooms in warm water for 2-3 hours or leave them to absorb moisture overnight in cold water;
- For 30 g of product you should take 1.5 glasses of water;
- To prepare the broth, it is better to use the water in which the porcini mushrooms were soaked, this will add richness to the dish.
Before serving the soup, you need to let it steep for 10-15 minutes.
How long to cook dried porcini mushrooms for soup
To prepare soup from dried porcini mushrooms, you should soak them, and then cook for at least 35 minutes, and only then add the remaining ingredients of the dish to the finished broth.
However, if ingredients that require long cooking, such as pearl barley, are added to the soup, the cooking time can be reduced to 10 minutes.There are also recipes in which boiled porcini mushrooms should be fried along with carrots and onions while potatoes and cereals boil in the broth. In this case, it is enough to cook for 15 minutes.
Recipes for mushroom soup made from dried porcini mushrooms
There are a lot of recipes for mushroom soup made from dried porcini mushrooms, but the process should always start with preparing the main ingredient. The product needs to be washed and soaked, and then boiled. If you don’t have time for long soaking, the express method will come to the rescue: pour boiling water and leave for 25-30 minutes.
Classic dried porcini mushroom soup
Preparing such a dish is simple and there is no need to look for any specific ingredients - the highlight is dried porcini mushrooms, which provide the main taste and aroma.
You will need:
- 150 g dried wild mushrooms;
- 1 carrot;
- 6 potatoes;
- one medium onion;
- 50 g butter;
- 2 tbsp. l. low-fat sour cream (needed for serving);
- 2 liters of purified water.
Dried mushrooms add more flavor to soup than fresh ones.
Cooking method:
- Wash the porcini mushrooms, soak them and cut them into strips. To soften the taste, you can use milk for soaking.
- Boil with bay leaf, remove with a slotted spoon and discard. If this is not done in time, it will add unnecessary bitterness.
- Peel and cut the potatoes. Finely chop the onion, cut the carrots into strips.
- Melt the butter (or heat the vegetable oil) and sauté the vegetables. Add chopped porcini mushrooms and fry for about seven more minutes.
- Throw the potatoes into a saucepan with boiling broth, and after a quarter of an hour, transfer the contents of the pan and cook for another 10 minutes. Bring to desired taste.
The soup should be served sprinkled with chopped herbs and a spoonful of sour cream.
A simple recipe for dry porcini mushroom soup
Traditionally, mushroom broth is prepared with the addition of flour. It adds thickness and richness to the dish. Plus, it's delicious, easy, and nutritious.
You will need:
- 100 g dry porcini mushrooms;
- one onion;
- one medium carrot;
- 4-5 potatoes;
- 1 tbsp. l. flour;
- spices, herbs.
For thickness and richness of mushroom soup, add 1 tbsp. l. flour
Cooking method:
- Pour boiling water over the porcini mushrooms and leave to soak in moisture for 30-45 minutes.
- Remove with a slotted spoon and transfer to a clean container. Strain the infusion through cheesecloth to remove any sand and particles of forest debris remaining at the bottom.
- Pour the mushroom infusion into the pan and add water to make a total of two liters. Boil, lower the leading component and cook for half an hour.
- Chop the potatoes and add to the mushroom liquid.
- While the potatoes are cooking, sauté the onions and carrots. When the vegetables are ready, add flour and fry, stirring constantly, for another 2 minutes.
- Transfer the roast to the pan and set it aside after 3 minutes.
Let the soup sit for 10 minutes, pour into bowls and serve, garnished with parsley or cilantro.
Dry porcini mushroom soup with barley
To prevent soup with dried porcini mushrooms and barley from turning into porridge, it is important to correctly calculate the amount of cereal. Typically, take approximately 1 tablespoon of pearl barley for one serving of soup.
You will need:
- 2 handfuls of dried porcini mushrooms;
- 4 tbsp. l. pearl barley;
- 4 small potatoes;
- one carrot;
- one onion;
- 30 ml vegetable oil;
- 1500 ml purified water.
For 1 serving of mushroom soup, take one tbsp. l. pearl barley
Cooking method:
- Soak porcini mushrooms and pearl barley in advance. This will speed up the cooking time for the soup.
- In a separate pan, boil water, lower the main component, as well as the pearl barley. Add salt and cook for approximately 40-45 minutes.
- Meanwhile, chop the onion and grate the carrots. Sauté in vegetable (or melted butter) oil. Peel and cut the potatoes.
- Add potatoes to the pan, and after seven to ten minutes, sauteed vegetables and cook for another 5-7 minutes.
Some housewives boil pearl barley separately, adding it to the broth along with potatoes.
Soup with dried porcini mushrooms and chicken
Chicken soup with dried porcini mushrooms will be aromatic and piquant thanks to garlic.
You will need:
- 150 g dried porcini mushrooms;
- 300 g chicken meat;
- one medium onion;
- one carrot;
- 2 cloves of garlic;
- noodles or vermicelli - one handful;
- 1500 ml water.
Garlic gives the soup a special aroma and piquancy.
Cooking method:
- Pour water into a saucepan and add chicken meat, cut into portions. Place on the stove, bring to a boil and drain (the broth should be transparent). Refill with water, add soaked and chopped porcini mushrooms, put on fire and cook for 30 minutes, adding your favorite spices.
- While the broth is preparing, chop the onions, carrots, squeeze the garlic through a press and fry.
- Place the onions and carrots in a saucepan, add the vermicelli and let simmer for 7 minutes.
To prevent the dish from being too thick, it is better to take noodles made from durum wheat. You should remove the pan from the heat when the vermicelli is slightly undercooked - in the hot broth it will reach readiness without boiling.
Soup with dried porcini mushrooms and meat
A fragrant soup made from porcini mushrooms and beef will be incredibly tasty. To make the broth richer, it is better to take the meat on the bones.
You will need:
- 200 g dried porcini mushrooms;
- 400 g meat on the bone;
- 2 stalks of celery;
- 4 potatoes;
- one small carrot, the same amount of onions;
- 2000 ml purified water;
- spices.
When you add meat, the soup turns out aromatic and very rich.
Cooking method:
- Pour water over dried porcini mushrooms. When they swell, cut into strips or leave whole.
- While they are soaking, cook the meat broth, remove the bone, cut the beef into pieces.
- Place meat and porcini mushrooms in a saucepan with boiling broth, then cook for 25 minutes. Next, throw in the chopped potatoes and cook for another quarter of an hour.
- Meanwhile, prepare the frying: sauté the onions, carrots and celery, squeeze the garlic through a press.
- Add the contents of the pan to the pan with the mushroom liquid and cook all the soup ingredients for another 5 minutes.
Soup with porcini mushrooms and beef is served with black bread croutons rubbed with garlic.
Dried porcini mushroom soup in a slow cooker
You can cook soup from dry porcini mushrooms using a multicooker. To do this, you do not need to have any culinary skills, so anyone can cope with this task.
You will need:
- 60 g dried porcini mushrooms;
- one carrot, the same amount of onions;
- 5 potatoes;
- 2 tbsp. l. butter;
- 1.5 tbsp. l. white wheat flour;
- greenery;
- salt pepper.
Before preparing the soup, mushrooms can be poured with boiling water for half an hour.
Cooking method:
- Pour boiling water over the main ingredient and prepare the vegetables: wash, peel and chop.
- Select the “Fry” mode in the multicooker and fry the onions and carrots in butter.
- While the vegetables are cooking, fry the flour in a dry frying pan until light golden brown.
- Add the flour to the bowl and start preparing the potatoes, which need to be peeled and cut into small cubes.
- Set the multicooker to “Stew” mode and add chopped porcini mushrooms and potatoes, salt and spices.
- Fill the contents of the bowl with water and, without changing the mode, set the timer for one hour. If you don’t have much time left, you can switch the equipment to the “Soup” mode and cook for 40 minutes.
Instead of butter, you can use aromatic olive or any other unrefined vegetable oil. This will give the dish a special charm.
Recipe for dried porcini mushroom soup with buckwheat
An appetizing and fragrant soup with forest gifts of autumn and the “queen of all cereals” will not leave anyone indifferent.
You will need:
- 100 g of fruiting bodies;
- 100 g buckwheat;
- 3 large potatoes;
- one onion;
- one carrot;
- spices, salt, herbs.
Porcini mushroom soup with buckwheat is thick and satisfying
Cooking method:
- Pour warm water over dried porcini mushrooms and leave for two hours.
- Next, drain and transfer the main ingredient into a saucepan, add water and cook for 20 minutes.
- Then throw the peeled and chopped potatoes into the boiling broth.
- After 10 minutes, add the washed buckwheat.
- Fry onions, carrots and transfer to a saucepan. Cook for another five minutes.
The dish will turn out thick, satisfying and will perfectly satisfy your hunger and warm you up in the cold autumn season.
Delicious soup with dried porcini mushrooms, sour cream and flour
The recipe for making mushroom soup from dry porcini mushrooms with the addition of sour cream or cream is popular among famous chefs. Dairy products emphasize the aroma of the main ingredient, softening its taste and making the dish more delicate and refined.
You will need:
- 200 g dried porcini mushrooms;
- one onion;
- one carrot;
- 3 cloves of garlic;
- 3 tbsp. l. premium flour;
- 35 g butter;
- 125 ml sour cream;
- 2.5 liters of purified water;
- thyme, parsley - to taste.
You can add sour cream or cream to boletus soup, this will emphasize the mushroom aroma
Cooking method:
- Cut pre-soaked porcini mushrooms into strips.
- In a preheated frying pan, fry the onion until transparent, then add the carrots, and after 3-4 minutes, half the porcini mushrooms.
- At the same time, put the second part of them to cook.
- After all the liquid has evaporated from the pan, squeeze out the garlic using a press and add flour, stir and fry for another 2 minutes. Then add sour cream and wait until the mixture begins to boil, transfer everything into the pan.
For lovers of a richer taste, it is recommended to cook the components of the dish in the same water in which the fruiting bodies were soaked, after first straining it through cheesecloth.
Recipe for mushroom soup made from dry porcini mushrooms in meat broth
Sometimes there are cases when boiled meat is used to prepare salads or fill pies, and the broth remains. So that it does not go to waste, it can be used to prepare the first course, which will become a complete meal that satisfies all human needs for protein, fats and carbohydrates. The following is a step-by-step recipe for dried white mushroom soup cooked in meat broth.
You will need:
- 100 g dried porcini mushrooms;
- 2 liters of meat broth;
- one carrot, the same amount of onions;
- spoon of butter;
- thin vermicelli - a handful;
- spices.
Boletus soup cooked in meat broth will fully satisfy human needs for protein, fats and carbohydrates
Cooking method:
- Pour water over the porcini mushrooms and give them time to absorb moisture, and while they are soaking, cook the meat broth.
- Place the chopped fruit bodies into boiling meat broth and cook for 25-30 minutes.
- Prepare the fry, add to the pan.
- 7 minutes before removing from heat, add vermicelli.
This one differs from the classic recipe only in that meat broth is used instead of water.
Dried porcini mushroom soup with dumplings
Homemade dumplings with the addition of aromatic herbs will add zest and innovation to the dish.
You will need:
- 70-80 g dried porcini mushrooms;
- onions and carrots - one piece each;
- 2 potatoes;
- salt, spices, and herbs for serving.
For the dumplings:
- 3 tbsp. l. flour;
- 50 g hard salted cheese;
- 1 egg;
- 1 large boiled potato.
For the soup to look aesthetically pleasing, the dumplings must be the same size
Cooking method:
- Soak the porcini mushrooms overnight so that you can start preparing the dish from the beginning of a new day.
- Cut into small slices, and do not throw away the water in which they were located; this infusion will be useful later.
- Saute the carrots and onions for 7 minutes, then add the main ingredient and fry everything together for another 5 minutes. Add the mushroom infusion, cover with a lid and simmer a little.
- Bring 2 liters of water to a boil in a saucepan and add the diced potatoes. After 15 minutes, transfer the contents of the pan and boil for another 10 minutes.
- While the soup is cooking, start preparing the dumplings: grate the boiled potatoes and cheese on a fine grater, mix. Add beaten raw egg and flour (you can add finely chopped dill, it will add color and fresh aroma). Knead the dough, roll it out with a flagellum, and using a knife, cut dumplings of the same size and throw them into the pan to cook. If the dough turns out to be a little liquid, you can form the dumplings using two teaspoons, immediately throwing them into the boiling broth.
Cheese dumplings will make the dish more refined and sophisticated, but in order for the soup to look aesthetically pleasing, they must be the same size.
Calorie content of dry white mushroom soup
If you prepare the dish according to the classic recipe, its calorie content is low. However, such a broth is nutritious and satisfying due to the highly digestible vegetable protein contained in porcini mushrooms.
The nutritional value of one serving of soup (250 grams), which contains dried porcini mushrooms, potatoes, carrots, onions, butter and spices, is only 110 calories. On average, 100 grams of a medium-thick dish contains about 40 calories, so people struggling with excess weight can consume this soup without fear.
Conclusion
Dried porcini mushroom soup is a delicious first course with a bright taste and delicate aroma. It is important to follow the rules for preparing the main ingredient, preparing the broth, and also correctly combining herbs and spices. And then the broth from dry porcini mushrooms will become not only the trump card of every housewife, but also a “lifesaver” in a situation where there is no meat at hand to prepare the broth.
