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Dried honey mushroom soup is a flavorful first course that can be quickly prepared for lunch. These mushrooms belong to category 3, but are not inferior in quality to the popular champignons and oyster mushrooms. In terms of the amount of protein, the product is on the same level as meat. Families love to boil, fry and stew them not only on fasting days, but also include them in the daily menu.
Beautiful presentation of food will stimulate appetite
How to cook dried honey mushroom soup
Making mushroom soups from dried honey mushrooms is easy. Almost always the main product needs to be soaked. If you have time, pour cold water and leave overnight; to speed up the process, hot mixture is allowed for 30 minutes.
Dried honey mushrooms for broth can be pre-fried or simply boiled for at least 20 minutes before adding the ingredients. Most often, the soup is prepared with potatoes, noodles or various cereals. You should be careful with spices so as not to overpower the flavor of the mushrooms.
Dried honey mushroom soup recipes
Below are simple recipes for the first table that will not cause any trouble to the hostess. Each dish will be rich in taste, aroma, and will give great pleasure to the whole family and guests. It's worth trying at least one option.
Dried honey mushroom soup with potatoes
The soup according to this recipe with dried honey mushrooms can be classified as a dietary dish and served with sour cream and fresh herbs.
A simple soup with dried honey mushrooms and potatoes.
Product set:
- potatoes – 7 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- dried honey mushrooms – 70 g;
- butter (can be replaced with olive oil) – 40 g;
- flour – 1 tbsp. l.;
- water – 1.5 l;
- garlic – 3 cloves;
- ground black pepper – ½ tsp.
Cooking instructions:
- Dried honey mushrooms pour 500 ml of cold water. Place over medium heat and cook for about 20 minutes, skimming off foam if it forms on the surface.
- Remove the mushrooms with a slotted spoon, chop finely, and strain the broth through a fine-mesh sieve or cheesecloth to remove debris. Add another 1 liter of liquid to the pan and boil again for at least 15 minutes together with the “forest inhabitants”.
- Wash the potatoes thoroughly, peel and shape the tubers into medium-sized bars. Send to honey mushrooms and cook for another quarter of an hour.
- In a hot frying pan with butter, saute the diced onion and grated carrots. Once the vegetables are soft, add flour and fry for 5 minutes.
- Add the contents to the soup along with salt, chopped garlic and pepper.
- Simmer a little on the stove and turn off.
Let it brew for a while and pour into plates.
Recipe for dried mushroom soup with chicken
A wonderful version of mushroom cheese soup, which is perfect for a light snack.
Cheese soup made from mushrooms and chicken will decorate even a festive table
Ingredients:
- dried honey mushrooms – 75 g;
- purified water – 2.5 l;
- chicken fillet – 300 g;
- medium carrot – 1 pc.;
- processed cheese – 120 g;
- onion – 1 pc.;
- parsley – 1 root;
- vegetable oil;
- basil (greens).
Step by step guide:
- Pour the dried honey mushrooms with cold water and leave overnight under the lid.
- In the morning, transfer the mushrooms to a saucepan, after cutting them into pieces, and strain the liquid without sediment. Bring the volume to 2.5 liters and place on the stove.
- At this time, sauté chopped carrots and chopped onions with vegetable oil until golden brown.
- Separately, fry a piece of chicken meat, cut into small strips, until a tender crust is obtained.
- Add everything to the pan with the honey mushrooms along with grated parsley root, add salt and cook for 10 minutes.
- At the end, add melted cheese and cook over low heat until completely dissolved.
Serve hot, sprinkled with chopped basil. This dish cannot be reheated; it should be prepared for one meal.
Dried honey mushroom soup with noodles
An incredibly tasty soup with noodles and honey mushrooms will satisfy the whole family during lunch. You can make pasta yourself or buy it at the store.
Many people like mushroom noodle soup
Product set:
- egg noodles – 150 g;
- mushrooms – 70 g;
- carrots – 1 pc.;
- onions – 2 pcs.;
- bay leaf – 2 pcs.;
- water – 2 l;
- butter;
- black peppercorns.
Preparation step by step:
- Boil dried honey mushrooms for soup for 20 minutes, remove and cool slightly.
- Remove with a slotted spoon and cut into slices.Bring the broth to a volume of 2 liters, discard the mushrooms and place on the stove again.
- Chop the peeled onion and sauté in oil.
- Add grated carrots and fry the vegetables for another 10 minutes, then throw them into the soup.
- Add salt, noodles, bay leaf and pepper.
- Let it simmer for 3-5 minutes (the time depends on the size of the pasta) and remove from the stove.
It is better to let the dish brew for a while under the lid, pour into plates and garnish with herbs.
Dried honey mushroom soup with pearl barley
This soup can be made from dried honey mushrooms during fasting or for a vegetarian menu.
Barley enriches the composition of the soup with useful substances
Ingredients:
- pearl barley – 4 tbsp. l.;
- potatoes - 2 tubers;
- dried mushrooms - 2 handfuls;
- onion – 1 pc.;
- water – 1.5 l;
- carrots – 1 pc.;
- vegetable oil – 1 tbsp. l.
Step by step description:
- Sort the barley, rinse and soak in cold liquid along with dried honey mushrooms for an hour.
- Chop the mushrooms a little and throw them into a boiling pan. Cook with cereal for half an hour.
- Add peeled and cut potatoes into cubes.
- Fry small carrot cubes and chopped onion in half rings in oil until soft, add to the soup. Don't forget to add salt and bay leaf.
- Leave on the stove until all products are ready.
Serve hot with herbs and sour cream.
Dried honey mushroom soup in a slow cooker
A recipe for soup in a slow cooker with a photo of dried honey mushrooms with lentils is a low-calorie dish that also saturates the body well. The composition will be richer in useful substances necessary for humans.
A slow cooker is a great helper in making mushroom and lentil soup
Product set:
- onion – 1 pc.;
- honey mushrooms (dried) – 50 g;
- red lentils – 160 g;
- refined oil – 2 tbsp. l.;
- dried parsley, a mixture of peppers and caraway seeds to taste.
Cooking method:
- First rinse the mushrooms with cold water and then pour boiling water over them. Wait 40 minutes.
- Drain in a colander and rinse thoroughly with a strong stream to remove any remaining sand.
- In the “Frying” mode, heat the refined oil and sauté the onion, previously finely chopped.
- After 5 minutes, add the mushrooms cut into pieces and continue cooking until all the liquid has evaporated and a light crust has formed.
- Pour in boiling water to the 2 liter mark.
- Change the mode to “Soup”, time 90 minutes and cook the broth.
- After an hour, add spices and salt. Immediately add red lentils. This variety was not chosen by chance. It does not require soaking, but may turn into one lump if not stirred while cooking.
A signal will indicate readiness. Instead of sour cream, you can add a small piece of butter to the plates.
Useful tips
There are several tricks that will help diversify the menu and serve dried mushroom soup beautifully:
- It is better to cut the mushrooms into pieces of different sizes: small ones add flavor, while large ones can be tasted.
- Creamy soups are quite common in some countries. Experienced chefs try to soak dried honey mushrooms in milk to obtain a more tender product.
- If the composition does not contain noodles and pearl barley, the first dish of mushrooms can be chopped hot in a blender to serve as a puree.
- Sour cream is the best sauce that emphasizes the taste of the “forest inhabitants”.
- Dried mushroom soup in bowls is best garnished with sprigs of fresh herbs.
Instead of sliced bread, you can put a plate of breadcrumbs or croutons grated with garlic on the table.
Conclusion
Dried honey mushroom soup will remind you of sunny summer days. A fragrant dish will decorate the dining table. It’s worth stocking up on mushrooms for the winter so you can cook with familiar recipes and experiment, creating new masterpieces in your kitchen.
