Dried porcini mushroom soup: recipes with step by step photos

Dried porcini mushroom soup is a popular first course in many European countries, such as France or Italy. And this is not surprising, because this gift of nature has a bright taste, and the liquid based on it is satisfying, nutritious and aromatic. In our kitchen, it is equally popular and there are many recipes for making soups using it: classic, with chicken meat, with buckwheat, barley or dumplings. However, it is important to know how to prepare dried porcini mushrooms and how long to boil them in order to get a good rich broth.

Porcini mushroom soup turns out to be 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 are always rich, spicy and delicious. However, you need to know which spices and spices are able to emphasize, and not clog the delicate smell of the leading component with their aroma. The following spices work well:

• garlic and onions;
• thyme;
• rosemary;
• Bay leaf;
• parsley, oregano, dill.

It is necessary to add spices in moderation, since the delicate taste of forest porcini mushrooms requires almost no third-party aromas to fully develop.

Onion, garlic, rosemary, thyme, parsley and dill can be added to porcini mushroom soup

To get a rich broth, you need to cook a soup from dried porcini mushrooms and other ingredients:

• soak dried porcini mushrooms in warm water for 2-3 hours or leave 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 water in which the porcini mushrooms have been soaked, this will add richness to the dish.

Before serving the soup on the table, let it infuse for 10-15 minutes.

How much to cook dried porcini mushrooms for soup

To prepare a soup from dried porcini mushrooms, they should be soaked, and then cook for at least 35 minutes, and only then add the remaining components of the dish to the finished broth.

However, if ingredients that require a long cooking time, such as 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 are boiling in the broth. In this case, it is enough to cook for 15 minutes.

Dried porcini mushroom soup recipes

There are a lot of recipes for mushroom soup made from dried porcini mushrooms, but the process should always start with the preparation of the main ingredient. The product must be washed and soaked, then boiled. If there is no time for long soaking, the express method will come to the rescue: pour boiling water over and leave for 25-30 minutes.

Classic soup with dried porcini mushrooms

Cooking such a dish is simple and there is no need to look for any specific ingredients - the highlight is dried porcini mushrooms, which give the main taste and aroma.

You will need:

• 150 g dried forest 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 give more flavor in soup than fresh ones

Cooking method:

1. Wash porcini mushrooms, soak, cut into strips. Milk can be used to soften the taste for soaking.
2. Boil with the addition of bay leaves, remove with a slotted spoon and discard. If this is not done in time, it will add unnecessary bitterness.
3. Peel and chop the potatoes. Finely chop the onion, cut the carrots into strips.
4. Melt butter (or heat vegetable oil) and sauté vegetables. Add chopped porcini mushrooms and fry for about seven minutes.
5. Throw 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 the desired taste.

Serve the soup sprinkle with chopped herbs and add a spoonful of sour cream.

A simple recipe for dry porcini mushroom soup

Traditionally, mushroom broth is prepared with flour. It gives thickness and richness to the dish. Plus, it's delicious, simple, 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 the thickness and saturation of the mushroom soup, add 1 tbsp. l. flour

Cooking method:

1. Pour boiling water over porcini mushrooms and leave to gain moisture for 30-45 minutes.
2. Take out with a slotted spoon and transfer to a clean container. Strain the infusion through cheesecloth to remove sand and particles of forest debris remaining at the bottom.
3. Pour the mushroom infusion into a saucepan and add water to make a total of two liters. Boil, lower the lead component and cook for half an hour.
4. Chop the potatoes and add to the mushroom liquid.
5. While the potatoes are boiling, sauté the onions and carrots. When the vegetables are ready, add flour and fry, stirring constantly, for another 2 minutes.
6. Transfer the roast to a saucepan and set aside after 3 minutes.

Let the soup steep for 10 minutes, pour into bowls and serve, garnished with parsley or cilantro.

Dry porcini mushroom soup with barley

So that the soup with dried porcini mushrooms and barley does not turn into porridge, it is important to correctly calculate the amount of cereal. Usually, about 1 tablespoon of barley is taken 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 head;
• 30 ml of vegetable oil;
• 1500 ml of purified water.

For 1 serving of mushroom soup, one tbsp is taken. l. pearl barley

Cooking method:

1. Soak porcini mushrooms and pearl barley in advance. This will speed up the cooking time of the soup.
2. In a separate saucepan, boil water, lower the main component, as well as the pearl barley. Season with salt and cook for about 40-45 minutes.
3. Meanwhile, chop the onion, grate the carrots. Saute in vegetable (or melted butter) butter. Peel and chop the potatoes.
4. Add potatoes to the pan, and after seven to ten minutes the browned vegetables and cook for another 5-7 minutes.

Some housewives boil the barley separately, adding it to the broth along with the potatoes.

Soup with dried porcini mushrooms and chicken

Chicken soup with dried porcini mushrooms will turn out fragrant and spicy thanks to the garlic.

You will need:

• 150 g dried porcini mushrooms;
• 300 g of chicken meat;
• one medium onion;
• one carrot;
• 2 cloves of garlic;
• noodles or vermicelli - one handful;
• 1500 ml of water.

Garlic gives the soup a special aroma and piquancy

Cooking method:

1. Pour water into a saucepan and add chicken, cut into portions. Put on the stove, bring to a boil and drain (the broth should be transparent).Re-pour water, add soaked and chopped porcini mushrooms, put on fire and cook for 30 minutes, adding your favorite spices.
2. While the broth is preparing, chop the onion, carrots, squeeze the garlic through a press and fry.
3. Transfer the onions and carrots to a saucepan, add the noodles and simmer for 7 minutes.

To make the dish not too thick, it is better to take noodles made from durum wheat. Remove the pan from the heat when the noodles are a little undercooked - in the hot broth it will come to readiness without boiling.

Soup with dried porcini mushrooms and meat

Scented soup made from porcini mushrooms and beef meat will turn out to be incredibly tasty. And to make the broth more rich, it is better to take meat on the bone.

You will need:

• 200 g of dried porcini mushrooms;
• 400 g of meat on the bone;
• 2 stalks of celery;
• 4 potatoes;
• one small carrot, the same amount of onion;
• 2000 ml of purified water;
• spice.

When adding meat, the soup turns out to be fragrant and very rich.

Cooking method:

1. Pour dried porcini mushrooms with water. When they swell, cut into strips or leave intact.
2. While they are soaking, cook the broth, remove the bone, cut the beef into pieces.
3. Put meat and porcini mushrooms in a saucepan with boiling broth, then cook for 25 minutes. Then toss in the chopped potatoes and cook for another quarter of an hour.
4. Meanwhile, prepare the frying: sauté the onions, carrots and celery, squeeze the garlic through a press.
5. Add the contents of the pan to the pan with the mushroom liquid, cook all the ingredients of the soup for another 5 minutes.

Soup with porcini mushrooms and beef is served with black bread croutons grated 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 everyone 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;
• greens;
• salt pepper.

Before preparing the soup, the mushrooms can be poured with boiling water for half an hour.

Cooking method:

1. Pour boiling water over the main ingredient and prepare vegetables: wash, peel and chop.
2. Select the "Fry" mode in the multicooker and fry the onions and carrots in butter.
3. While the vegetables are cooking, fry the flour in a dry skillet until light golden brown.
4. Add the flour to the bowl and start preparing the potatoes, which need to be peeled and cut into small cubes.
5. Put the slow cooker in the "Stew" mode and add chopped porcini mushrooms and potatoes, salt and spices there.
6. Fill the contents of the bowl with water and, without changing the mode, set the timer for one hour. If there is not much time left, you can switch the technique to the "Soup" mode and cook for 40 minutes.

Instead of butter, you can use aromatic olive oil or any other unrefined vegetable oil. This will give the dish a special charm.

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 fruit bodies;
• 100 g of buckwheat;
• 3 large potatoes;
• one onion head;
• one carrot;
• spices, salt, herbs.

Porcini mushroom soup with buckwheat turns out thick and satisfying

Cooking method:

1. Pour dried porcini mushrooms with warm water and leave for two hours.
2. Then drain and transfer the main ingredient to a saucepan, add water and cook for 20 minutes.
3. Then toss the peeled and chopped potatoes into the boiling broth.
4. After 10 minutes, add the washed buckwheat.
5. Fry onions, carrots and transfer to a saucepan. Cook for another five minutes.

The dish will turn out to be thick, satisfying and will perfectly satisfy your hunger and warm you 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 enhance the aroma of the main ingredient, softening its taste and making the dish more delicate and sophisticated.

You will need:

• 200 g of dried porcini mushrooms;
• one onion;
• one carrot;
• 3 cloves of garlic;
• 3 tbsp. l. flour of the highest grade;
• 35 g butter;
• 125 ml sour cream;
• 2.5 liters of purified water;
• thyme, parsley - to taste.

Sour cream or cream can be added to boletus soup, this will emphasize the mushroom aroma

Cooking method:

1. Cut the pre-soaked porcini mushrooms into strips.
2. In a preheated frying pan, fry the onions until transparent, then add the carrots, and after 3-4 minutes - half of the porcini mushrooms.
3. In parallel, put the second part of them to cook.
4. After all the liquid has evaporated from the pan, squeeze out the garlic with a press and add flour, mix and fry for another 2 minutes. Then add sour cream and wait until the mass begins to boil, transfer everything to a saucepan.

For lovers of a more intense taste, it is recommended to cook the components of the dish in the same water in which the fruit bodies were soaked, having previously filtered it through cheesecloth.

Recipe for mushroom soup made from dry porcini mushrooms in meat broth

Sometimes there are times when boiled meat is used to make salads or to fill pies, and the broth remains. So that it does not disappear, it can be used to prepare the first course, which will become a full-fledged meal that satisfies all human needs for protein, fats and carbohydrates. The following is a step-by-step recipe for dry porcini mushroom soup cooked in meat broth.

You will need:

• 100 g of dried porcini mushrooms;
• 2 liters of meat broth;
• one carrot, the same amount of onions;
• a spoonful of butter;
• thin vermicelli - a handful;
• spice.

Boletus soup cooked in meat broth will fully satisfy human needs for protein, fats and carbohydrates

Cooking method:

1. Pour porcini mushrooms with water and give them time to absorb moisture, and while they are soaked, cook the meat broth.
2. Dip the sliced ​​fruit bodies into boiling broth and cook them for 25-30 minutes.
3. Prepare a roast, add to a saucepan.
4. Introduce the vermicelli 7 minutes before removing from the heat.

This one differs from the classic recipe only in that meat broth is used instead of water.

Dried porcini mushroom soup with dumplings

Dumplings, cooked on their own, with the addition of aromatic herbs, will add zest and innovation to the dish.

You will need:

• 70-80 g of dried porcini mushrooms;
• onions and carrots - one at a time;
• 2 potatoes;
• salt, spices, and herbs for serving.

For dumplings:

• 3 tbsp. l. flour;
• 50 g of 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:

1. Soak porcini mushrooms overnight to start cooking from the beginning of a new day.
2. Cut into small slices, and do not pour out the water in which they were located, this infusion will come in handy later.
3. 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 and simmer a little.
4. 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 simmer for another 10 minutes.
5. While the soup is boiling, start cooking dumplings: boiled potatoes, as well as cheese, grate, mix. Add the beaten raw egg and flour (you can add finely chopped dill, it will give color and fresh aroma). Knead the dough, roll it out with a flagella, and using a knife, cut the dumplings of the same size and leave to cook in a saucepan. If the dough turns out to be a little thin, the dumplings can be formed using two teaspoons, immediately throwing them into the boiling broth.

Cheese dumplings will make the dish more refined and sophisticated, but for the soup to look aesthetically pleasing, they must be the same size.

Calorie content of dry porcini mushroom soup

If you cook a dish according to a classic recipe, its calorie content is low. However, this broth is nutritious and satisfying due to the highly digestible vegetable protein found in porcini mushrooms.

The nutritional value of one serving of soup (250 grams) containing dried porcini mushrooms, potatoes, carrots, onions, butter and spices is only 110 calories. On average, there are about 40 calories per 100 grams of a medium-thick dish, so people who are struggling with excess weight can eat such a soup without fear.

Conclusion

Dried porcini mushroom soup is an exquisite first course with a bright taste and delicate aroma. It is important to follow the rules for preparing the main ingredient, preparing broth, and also correctly combine spices 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 the situation when there was no meat for making the broth at hand.

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