How to make mushroom soup with dried mushrooms. Dried porcini mushroom soup. To cook a simple and appetizing soup of dried mushrooms with potatoes, you should take

The fungal disease was inherited from me. My mother was an avid mycelium picker, I would say manic. She not only loved picking mushrooms, but also knew a lot about processing them. Each mushroom had its own purpose. Baby porcini mushrooms and russula capsules were marinated separately for special occasions, green mushrooms were sent for pickling. And a lot of dried mushrooms were prepared - separately for mushroom caviar, separately for soups and pies. Only now I understand what hellish work it took to prepare all these delicacies.

I also like to go mushroom picking. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dry mushrooms on a frosty day.
I prepare dried mushroom soup as my mother taught me.
Nothing but potatoes, onions, carrots and cereals. Spices include black peppercorns and dill seeds. Wild mushrooms have their own unique taste and there is no need to spoil it with unnecessary seasonings and additives.
Lots of ghee. Butter not only gives the mushroom soup a soft, creamy taste, but also replenishes it with missing fats.
The cereal is cooked together with mushrooms. This way the cereal will give the broth viscosity and satiety.
I like to add wheat cereal, but the children like pearl barley and rice. Any of them is suitable.
In other dry mushroom dishes I use different spices and seasonings, but in dry mushroom soup I love the pure mushroom flavor.
This is how you can prepare a truly magical mushroom soup from dried mushrooms and simple ingredients, the smell of which cannot be confused with anything else.

Time: 1 hour soaking, 1.5 hours cooking
Difficulty: medium
Ingredients: for 8 servings

Dry mushrooms – 2 handfuls (1 cup)
Potatoes – 2 medium size
Carrots – 1 medium size
Onion – 1 piece
Pearl barley (wheat, rice) cereal - 3 tbsp. spoons
Ghee or butter – 50 g
Dill seeds, black pepper, bay leaf, salt
Fresh dill

How to Make Dried Mushroom Soup

Break the dried mushrooms into small pieces into a saucepan and add 1.5 liters of cold water. Leave to soak for 1-2 hours.
If the mushrooms are purchased, drain the water from the pan and fill with clean water. If you have your own, you don’t have to change the water and cook directly in it.
Place the pan with mushrooms over high heat. After boiling, turn off the heat and cook over low heat with the lid closed for about an hour.
While the mushrooms are cooking, peel the potatoes, carrots and onions.
Cut the potatoes into cubes.
Chop the onion finely and the carrots into half rings.
Heat the butter in a frying pan and fry the onion.
Leave the fried onion in the pan.
After an hour, add potatoes to the mushroom broth and sprinkle with wheat grits.
Add dill seeds and black peppercorns.
Continue cooking over low heat, covering with a lid.
15 minutes after potatoes and cereals, add carrots to the pan.
After another 15 minutes, check the readiness of the cereals and potatoes. If they are cooked, add the fried onions and butter to the soup.
Immediately after the onion, add salt, add bay leaf and leave the mushroom soup on low heat for another 5 minutes.
After 5 minutes, the mushroom soup is ready.
Pour the mushroom soup into bowls, seasoning it with sour cream and dill.

If I am preparing soup from dried mushrooms with pearl barley, I soak it 3-4 hours before starting to prepare the soup. I add pearl barley to the mushroom broth 30 minutes after the start of cooking; it cooks longer than other cereals.
My mushroom soup is well suited to a vegetarian diet, as the grains and generous amount of butter make it quite filling.

How I Prepare Dried Mushroom Soup:

I break dry mushrooms with my hands into small pieces into a saucepan and pour 1.5 liters of cold water. I leave it to soak for 1-2 hours.

I put the pan with mushrooms on high heat. After boiling, I leave the mushrooms to cook over low heat with the lid closed for about an hour.
While the mushrooms are cooking, I peel the potatoes, carrots and onions.

I cut the potatoes into cubes.

I chop the onion finely and the carrots into half rings.

I heat the butter in a frying pan and fry the onion. I leave the fried onions in the pan. Mushroom soup loves butter. Without oil or with vegetable oil, it will seem empty. And with butter, the soup acquires a creamy, sweetish taste.

After an hour, I add the potatoes to the mushroom broth.

and pour in wheat grits.

I add dill seeds and black peppercorns. If you don't have seeds, you can simply use fresh dill stems. Dill gives mushroom soup a mind-blowing aroma. I continue to cook over low heat, covering with a lid.

15 minutes after the potatoes and cereals, I put the carrots in the pan.

After another 15 minutes, I check the readiness of the cereals and potatoes. If they are cooked, add fried onions to the soup.

Immediately after the onion, add salt, add bay leaf and leave the mushroom soup to simmer on low heat for another 5 minutes.
After 5 minutes, the fragrant and tasty mushroom soup with a golden oily film and the smell of summer is ready.

Bon appetit! If you have any questions, ask, I will definitely help.

Apart from Australia, you can find porcini mushrooms in the forest on all continents. There is especially a lot of it in Russia. In terms of its taste and beneficial properties, it is not inferior to meat. Since the mushroom belongs to the sponge family, nutritionists do not recommend keeping other foods near it.

When fresh, it is stored for two to three days, and for the winter the mushrooms are frozen or dried. The drying process is carried out in a well-ventilated area; it is recommended to store it in paper bags or boxes.

Porcini mushrooms contain many useful substances that help with thyroid disease, and are also auxiliary for the prevention of cancer. These mushrooms are quite high in calories, so 100 grams of the product contain 286 kcal.

To prepare a delicious soup, put the mushrooms in a bowl, pour cold water into it and keep it like that all night. If there is no time for soaking, then before preparing soup or another dish from them, they are dipped in a bowl of boiling water for half an hour.

Classic recipe

A pot of water is placed on the stove and brought to a boil. Pre-soaked mushrooms must be cut and thrown into boiling water.

Then reduce the heat and cook them for another hour.

During this time, the onion is cut into small cubes; it is also better to cut the carrots by hand into thin strips.

Sunflower oil is poured into the frying pan and chopped onions are placed.

You need to fry the onion lightly. As soon as it becomes transparent, chopped carrots are placed there.

Everything is fried for three minutes, then add flour and fry until golden brown.

To prevent lumps from forming, add two to three tablespoons of broth to the fried vegetables, then peppercorns and bay leaves. If desired, you can add sour cream there.

As soon as the mushrooms are cooked, put finely chopped potatoes into the pan and cook everything together for another twenty minutes.

After the specified time, fried vegetables are placed in the pan. Everything should be salted and peppered and the soup will remain for another ten to fifteen minutes.

The soup is served with sour cream and herbs.

Mushroom soup with cheese

This recipe uses cream cheese. It's best to use high-quality cream cheese that's a little richer so it melts better and combines with the other ingredients.

Dried porcini mushrooms - one hundred grams;
Potatoes - half a kilo;
Onions - two heads;
Carrots - one tuber;
Processed cheese - two packs;
Butter - thirty grams;
Salt, pepper - to taste;
Bay leaf - two leaves;
Peppercorns.

It takes 1 hour to prepare. The calorie content of the dish is 1246 kcal.

So, how to cook mushroom soup from dried porcini mushrooms with cheese? Mushrooms soaked in the evening should be boiled in water for another twenty minutes. During this time, the onions and carrots are finely cut into cubes and fried in butter. The oil should take on a slightly carrot color.

Twenty minutes later, after the mushrooms are cooked, finely diced potatoes are added. You need to cook everything together for another fifteen minutes and add the fried onions and carrots.

After this, after fifteen minutes, processed cheese is added to the soup. First, cut them into small pieces, and after throwing them into the pan, you need to stir them constantly so that they disperse well.

Add salt and pepper to the soup at the end; bay leaves and peppercorns are also added at this time.

The soup turns out the color of baked milk, with a rich mushroom aroma.

Dietary first course with chicken

Everyone knows that any mushrooms are ideal for chicken meat. And royal white mushrooms are perfect for chicken soup. To make the soup dietary, you should choose a lean carcass; chicken is better.

What is needed to prepare this dish?

One kilogram of chicken;
Potatoes - 300 grams;
Dried porcini mushrooms - 70 grams;
Onion;
Carrot;
Sunflower oil - twenty grams;
Salt, pepper, to taste;
Bay leaf;
Seasonings, herbs, to taste.

It takes approximately an hour to cook, and the calorie content is 2110 kcal.

Let's look at how to cook dietary soup from dried porcini mushrooms with chicken in more detail. Place the chicken in a saucepan, pour water so that it just covers the carcass and put it on the fire. As soon as the water boils, skim off the foam and cook it for another twenty minutes over low heat. The broth is then strained, the chicken is cut into pieces and returned to a clean pan with the broth. The pan with the chicken meat is put back on the fire, everything needs to be lightly salted and cooked for another ten minutes.

The potatoes need to be cut into cubes and added to the pan with the chicken. During this time, the onion should be finely chopped, the carrots cut into strips or grated on a coarse grater. Fry everything in vegetable oil.

As soon as the onions and carrots are fried, finely chopped mushrooms, pre-soaked overnight, are added. Everything is sautéed for another twenty minutes, and you must not forget to add salt and pepper to the vegetables and mushrooms.

Then the contents of the frying pan should be added to the chicken soup, add a bay leaf, cook for another five minutes and turn off the heat. The soup is served with herbs and seasonings.

Prepare rice, this is a delicious dish that children especially like.

For breakfast, cook a steamed omelet - it's healthy. .

Vermicelli soup

This is a fairly simple recipe, but thanks to the taste of the mushrooms, the soup turns out aromatic and rich. Since the recipe uses vermicelli, you need to remember that it must be made from durum flour, otherwise the vermicelli will boil too much.

As an alternative, Italian spaghetti, finely chopped into strips, is often used.

It includes the following products:

Dry porcini mushrooms - 100 grams;
Potatoes - 500 grams;
Onion - 1 head;
Spaghetti or vermicelli - 100 grams;
Water - 2 liters;
Sunflower oil - 2 tablespoons;
Butter - 3 tablespoons;
Garlic clove;
Bay leaf, allspice, peppercorns - to taste.

It takes approximately an hour and ten minutes to prepare, and the calorie content is only 1450 kcal.

Now let's talk in detail about how to prepare vermicelli soup from porcini mushrooms. Dried mushrooms should first be soaked overnight in water at room temperature.

Softened mushrooms are easily cut and lightly fried in a mixture of sunflower and butter.

Then they are poured with boiling water and cooked for another hour. Twenty minutes before readiness, whole potatoes are placed in the pan, which, of course, must be peeled and washed.

Onions and carrots are finely chopped and fried in the same mixture of sunflower and butter. The potatoes that have been boiled with mushrooms are removed from the pan and properly mashed with a fork or masher.

Then the onions, carrots and the rest of the finely chopped potatoes are placed in the pan with the mushrooms. Add vermicelli or pre-broken spaghetti. Everything is cooked for another ten minutes, then crumpled potatoes, bay leaves, allspice and peppercorns are added.

Dried porcini mushroom soup with noodles just needs to be seasoned with salt and pepper. Two minutes before readiness, add a finely chopped clove of garlic.

Before preparing dishes from dried porcini mushrooms, it would be nice to know some of their features and properties.

Mushrooms perfectly absorb all the positive and negative substances that exist in the external environment where they grow. Therefore, it is impossible to collect them in contaminated areas and where there are industrial enterprises. Old mushrooms should also not be used;
Children under fourteen years of age should not be fed mushroom dishes. The fact is that dried and raw mushrooms contain chitin. This is a substance that prevents gastric fermentation. You should also not feed mushrooms to people with a weak stomach, since proteins are difficult to digest;
We must remember that before offering people a soup or other dish made from dried porcini mushrooms, you must ask whether they are allergic to them. For many people, it is even life-threatening to try food made from dried or fresh mushrooms.

Since porcini mushrooms have properties to prevent many diseases, including cancer, if there are no contraindications, doctors recommend grinding them in a coffee grinder, or finely cutting them, and then sprinkling them on any food.

Nutritionists advise eating dried mushrooms because the proteins they contain are absorbed much faster and better than in fresh mushrooms, by almost 80%.

Unlike fresh mushrooms, dried ones acquire a unique aroma that makes any dish special. In addition, they retain their unique properties and become simply a treasure trove of vitamins and microelements in the winter. Preparing them is very simple; they do not require much effort, like canning. Dried mushroom soup is prepared more often in winter, when fresh forest specimens can no longer be found. Many variations of recipes allow you to prepare soup or a flavorful first course for every taste.

Dried mushrooms cannot be simply put into soup, only if they are ground, then they are added along with spices. But if you want the product to maintain its original appearance, a little preparation is necessary.

Before cooking, the mushrooms should be soaked to swell. They do this in several ways:

steam in cold water;
pour boiling water or warm milk.

Mushrooms soaked in cold water do not lose their taste and smell, and the broth turns out more rich. Milk adds an unusual flavor, which makes dry porcini mushroom soup even tastier. Only after soaking the milk will need to be poured out, which is costly and uneconomical.

First, dry honey mushrooms should be rinsed under running water to get rid of debris and contaminants, and only then proceed to soaking.

Even in cases where fresh mushroom specimens are needed to prepare a dish, it is better to prepare the broth from dried ones.

Forest bread, as mushrooms are also popularly called, goes well with many foods. Therefore, in addition to the traditional recipe, housewives often improvise and add various ingredients to mushroom soup made from dried mushrooms, which only improve the taste.

You can prepare many different seasoning soups with dried mushrooms using forest bouillon, adding cereals or any pasta. For vegetarians, this dish will be quite satisfying, and for meat eaters, mushrooms can be combined with any meat, but chicken is best. Mushroom soup itself is quite filling and contains no less protein than meat products.

Recipes

Using the mushroom recipe, you can prepare a delicious mushroom soup with the addition of meat, chicken, or make a lean dish. They also make puree, dressing or cream soups, you just need to know how to prepare them correctly.

Soup of dried mushrooms and processed cheese

Any mushrooms go well with dairy products. To cook soup with cream cheese for 2 servings, you need:

40 grams of any dried mushrooms;
2 potato tubers;
1 medium carrot;
1 onion;
1 processed cheese;
leek stalk;
salt pepper.

First you need to prepare the main ingredient and soak it in water for 2 - 3 hours. Then pour out the water and rinse the mushrooms again under running water. At this time, prepare the vegetables. Peel potatoes, carrots and onions. Grate the carrots on a coarse grater, cut the potatoes into cubes. Chop the onion and leek into thin half rings.

Pour soaked and washed honey mushrooms or aspen mushrooms with cold water and place on medium heat. They should cook for at least 20 minutes. Add potatoes to the boiling broth, and fry the onions and carrots in a hot frying pan until they have a characteristic golden color. When the potatoes are pierced, you can add the frying. Add spices and cook mushroom soup for another 15 minutes. Then add the processed cheese grated on a fine grater and leave to simmer over low heat until it dissolves.

It is better to serve mushroom soup made from dried porcini mushrooms with chopped herbs and croutons.

Cream soup of assorted mushrooms

Combining dried and fresh is very successful in the autumn, when there are still mushrooms in the forest, but in winter you can also treat yourself to aromatic soup. You can find champignons in any supermarket or greengrocer all year round.

To prepare 2 servings you will need:

200 grams of fresh champignons or porcini mushrooms;
20 grams of dried mushrooms;
70 grams of cream;
20 grams of butter;
120 ml. ready-made meat or chicken broth;
1 tablespoon flour;
garlic;
nutmeg;
salt and pepper.

First of all, you need to soak the main ingredient and let all the liquid drain. Fresh mushrooms are washed under running water and cut into slices. Fry them in butter until transparent. In another frying pan, fry the flour and add butter, mix thoroughly. Then pour in the broth and stir so that there are no lumps. Boiled potato broth can replace flour.

In a soup container, mix fried fresh champignons, broth thickened with flour, soaked mushrooms, add spices and simmer over low heat for 15 minutes. Using a blender, mix the mass and add warm, but not boiled cream.

Serve the finished cream soup with garlic croutons.

Mushroom soup with noodles

For most people, dried forest mushroom soup with pasta is prepared exclusively with chicken or meat broth. But mushroom broth can also be an excellent alternative. This dish is classified as lean and is suitable for people watching their weight.

To prepare 4 servings you need:

80 grams of dried porcini mushrooms;
1 onion;
1 carrot;
2 potato tubers;
120 grams of noodles or spaghetti;
spices to taste.

Soak dried mushrooms in the evening or in boiling water for 30 minutes. At this time, boil the pasta until tender. Peel the onions and carrots and finely chop them. Fry vegetables in vegetable or butter. Peel the potatoes and cut into strips.

Boil the soaked mushrooms in salted water, skim off the foam and add the potatoes, cook for 20 minutes. After the potatoes are ready, you can add fried vegetables and add spices to taste. Let simmer over low heat for another 15 minutes.

Before serving, place noodles on a plate and pour in vegetable broth. You can sprinkle with herbs if desired.

Features and subtleties of preparation

Mushrooms are tasty in any form, but since this is a seasonal product, it is often stored for the winter in the form of canned food or dried. In the latter case, they not only retain their beneficial properties, but also become fragrant. You just need to know how to cook soup correctly. Fresh champignons will never impart such a rich aroma as dried ones, so they are used to prepare soups. They do not take up much space, and it is better to store them in a dry place in a cardboard box. Also, after drying, you can make a seasoning from mushrooms by turning the preparations into powder using a blender. This way you can add flavor not only to soup with dried porcini mushrooms according to the recipes above, but also to other dishes.

You can add any dried mushrooms to chicken soup, these can be:

chanterelles;
royal white mushrooms;
specimens growing under birch or aspen trees;
honey mushrooms

They pair best with chicken and heavy cream. It is better not to add a lot of spices so as not to interrupt the rich taste and smell. It’s enough just to pepper and salt, and also add 1 – 2 bay leaves.

It is better to fry soup with butter, but during fasting it can be replaced with vegetable or olive oil. If your figure allows, you can add melted cheese to the soup; it will add creamy notes.

It is worth noting that the broth often turns out dark, and to achieve transparency, it is better to drain the first broth. Porcini mushroom soup tends to be lighter in color.

If noodles or other pasta are added to the soup during the cooking stage, it is better to heat them in a frying pan so that they do not become overcooked and do not ruin the taste.

You can also add various cereals to mushroom soup made from dried mushrooms. It could be buckwheat, pearl barley or rice. They will make the dish more satisfying and nutritious.

To make the mushrooms more aromatic, but not tart, you need to dry those that are fully ripe. You should not buy them at markets, as there is a danger of getting poisonous specimens in bundles, which become invisible when dried.

Mushrooms are a unique product. They are filling, rich in protein, but do not have high energy value. They are gladly included in the diet of vegetarians, fasting Christians, people trying to lose weight, and gourmets who value rich taste and bright aroma. It is difficult to find a person who is indifferent to dishes made from forest products. Dried mushrooms retain all their properties, remaining as tasty and aromatic as fresh ones. Experts say that mushroom soup made from dried mushrooms is richer and more fragrant than regular mushrooms. Even a cook with little experience can cook it. The main thing is to know a few subtleties.

Cooking features

Making dried mushroom soup is easy. However, the technology for cooking it differs from preparing mushroom soup from fresh forest products.

Not all mushrooms are suitable for drying and subsequent use for cooking soup. Only high category mushrooms are dried, such as boletus, boletus, aspen, and chanterelles. They cook quickly, do not have an unpleasant aftertaste, and have a pronounced mushroom aroma.
Before preparing the soup, mushrooms should be washed and soaked in boiling or cool water to restore their shape. Usually they use cold water, leaving the mushrooms in it for several hours. Boiling water is used only when there is not enough time to prepare the ingredients. It is enough to soak the mushrooms in hot water for 30–60 minutes.
Don't rush to throw out the water you soaked the mushrooms in: strain it to prevent debris from getting in, and use it to cook the soup for even more flavor. The infusion can also be used to prepare sauces.
Before adding to the soup, dried mushrooms can be ground into powder rather than soaked. In this case, the dish will be even more aromatic and will be easier to digest by the body.
Mushrooms have a pronounced aroma, so adding a large amount of spices and spices to their soup is not advisable. At most, this is a few peppercorns and a bay leaf.
Mushroom soup doesn't have to be lean. Cow butter, processed cheese, and cream will give it a pleasant creamy taste. It will be more satisfying if you cook it with chicken or other meat.
For satiety, you can add cereal or noodles to the mushroom soup.
Dried mushroom soup is not recommended for baby food. It should be eaten in moderation to avoid digestive problems.

There are many recipes for mushroom soup. It can be cooked with vegetables, cereals, adding cheese, cream, egg, herbs. The cooking technology may depend on the specific recipe.

Simple dried mushroom soup

dried mushrooms – 50 g;
potatoes – 0.5 kg;
carrots – 100 g;
onions – 100 g;
vegetable or butter - as needed;
wheat flour – 20–30 g;
salt, herbs, spices - to taste;
sour cream (optional) – for serving.

Cooking method:

Wash the mushrooms, add 1.5 liters of cool water and leave for 2 hours.
Pour the water through a sieve into a saucepan. Bring its volume to the original volume by adding clean water.
Cut the mushrooms into pieces.
Peel the carrots, grate coarsely or cut into small cubes.
Remove the skin from the onion. Chop the onion with a knife.
Fry onions and carrots in butter or vegetable oil until soft.
Melt the butter in a separate frying pan and fry the flour in it. If you are fasting, you can lightly brown the flour in a dry frying pan.
Place the mushrooms in the pan.
Peel the potatoes, cut into medium-sized cubes, and add to the mushrooms.
Place the pan on the fire. After the water boils, add salt and spices. Cook for 10 minutes.
Add roasted vegetables. After 5 minutes, add finely chopped greens.
Cook the soup for another 5 minutes, add flour.
Continue cooking the soup for 2-3 minutes, stirring constantly.

Video recipe for the occasion:

Dried mushroom soup with cream

dried mushrooms – 50 g;
fresh champignons – 100 g;
milk – 0.5 l;
water – 0.5 l;
cream – 100 ml;
butter – 40 g;
wheat flour – 20 g;
salt, red and black ground pepper - to taste.

Cooking method:

Pour half a liter of boiling water over dried mushrooms and soak them for half an hour.
Drain in a colander.
Cut the soaked dried mushrooms and champignons into small pieces.
Melt the butter in a saucepan, add chopped champignons, fry them for 3-4 minutes, add the remaining mushrooms, continue frying for 5 minutes.
Add flour, stir.
While whisking the contents of the pan, pour in the water in which the mushrooms were soaked.
Add milk in the same way.
Cook for 5 minutes, stirring to avoid lumps.
Add cream and spices. Cook over low heat, covered, for 20 minutes.

Mushroom soup prepared according to this recipe has a delicate creamy taste. If desired, it can be turned into cream soup by grinding it in a blender and then boiling for 1-2 minutes.

Mushroom soup made from chopped dried mushrooms with boiled eggs

dried mushrooms – 0.2 kg;
onions – 100 g;
celery root – 100 g;
carrots – 0.2 kg;
boiled eggs – 3 pcs.;
fresh herbs – 100 g;
water – 2 l;
lemon - to taste;
vegetable oil - as much as needed;
salt, pepper - to taste.

Cooking method:

Using a blender or coffee grinder, turn the dried mushrooms into powder.
Peel the carrots and cut into small cubes.
Also chop the onion and celery root.
Fry celery, onion and carrots in vegetable oil until half cooked.
Fill with water and bring to a boil.
Add chopped mushrooms, salt, pepper.
Simmer the soup over low heat for 15 minutes.
Cut the lemon into thin slices.
Chop the greens with a knife.
Boil the eggs hard, peel and cut in half.

Pour the finished soup into bowls, place a slice of lemon and half an egg in each, and sprinkle generously with chopped herbs. The soup according to this recipe is prepared very quickly.

Dried mushroom soup with chicken and buckwheat

chicken – 0.5 kg;
dried mushrooms – 100 g;
buckwheat – 150 g;
onions – 100 g;
carrots – 100 g;
water – 2 l;
salt, pepper - to taste.

Cooking method:

Soak the mushrooms, rinse, cut into small cubes.
Sort through and rinse the buckwheat.
Wash the chicken and place it in a saucepan.
Peel the vegetables and add to the chicken.
Fill with water and put on fire.
After boiling, remove the foam, cover the pan with a lid, and reduce the intensity of the flame.
Cook for 30-45 minutes until the chicken is cooked through.
Remove chicken and vegetables from broth. Throw away the vegetables. Cool the chicken. Separate the meat from the bones, chop finely, return to the broth.
Add prepared buckwheat and mushrooms to the broth.
When the soup returns to a boil, add salt and pepper to taste.
Boil the soup for 20 minutes, then leave covered for a quarter of an hour.

The soup according to this recipe turns out rich and aromatic. The dish is one of the traditional ones that was prepared in Rus' in the old days. Despite its simple composition, the soup according to this recipe turns out to be nourishing, tasty, and healthy.

Dried mushroom soup with noodles and cheese

dried mushrooms – 100 g;
water – 2 l;
potatoes – 0.25 kg;
vermicelli – 100 g;
onions – 100 g;
carrots – 100 g;
butter – 40 g;
processed cheese – 70 g;
salt - to taste.

Cooking method:

Grate the carrots.
Finely chop the onion.
Cover the mushrooms with water and leave for 2 hours.
Cut the soaked mushrooms into cubes.
Freeze the cheese a little, place it in the freezer for half an hour, and grate it.
Peel the potatoes and cut into centimeter-sized cubes.
Boil water, put potatoes and mushrooms in it.
Fry the onions and carrots in butter, add to the soup 10 minutes after adding the mushrooms and potatoes.
After 5 minutes, add vermicelli, after 2-3 minutes, add cheese. Cook until the cheese is completely dissolved.
Add salt and spices, cook for another 2 minutes and remove from heat.

If you don’t want the vermicelli to swell too much, you can lightly fry it in a dry frying pan before adding it to the soup.

Mushroom soup made from dried mushrooms can be cooked at any time of the year. It turns out as tasty and aromatic as from fresh forest products. The presence of a large number of recipes for this first course will allow every housewife to find an option to suit her taste.