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Dried honey mushroom soup is a fragrant first course that can be quickly prepared for lunch. These mushrooms belong to 3 categories, but do not lag behind the popular champignons and oyster mushrooms in their qualities. In terms of the amount of protein, the product is on the same level as meat. Families love to cook, fry and stew them not only on fasting days, but also include them in the daily menu.
Beautiful presentation of the dish will stimulate the appetite
How to cook dried honey mushroom soup
Making mushroom soups from dried mushrooms is easy. Almost always, the main product needs to be soaked. If there is time, then pour cold water and leave overnight; to speed up the process, a hot composition is allowed for 30 minutes.
Dried 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. Be careful with spices so as not to kill the mushroom aroma.
Dried mushroom soup recipes
The following are simple recipes for the first table that will not cause trouble for the hostess. Each dish will turn out with a rich taste, aroma, will give great pleasure to the whole family and guests. It's worth trying at least one option.
Dried honey mushroom soup with potatoes
Soup according to this recipe with dried mushrooms can be attributed to dietary dishes and served with sour cream and fresh herbs.
Simple soup with dried mushrooms and potatoes.
Product set:
- potatoes - 7 pcs.;
- carrots - 1 pc.;
- onion - 1 pc .;
- dried 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:
- Pour dried mushrooms with 500 ml of cold water. Put on medium heat and cook for about 20 minutes, skimming off any foam that forms on the surface.
- Remove the mushrooms with a slotted spoon, chop finely, and strain the broth through a sieve with a fine mesh or cheesecloth to remove debris. Add another 1 liter of liquid to the saucepan and boil again for at least 15 minutes with the "forest dwellers".
- Rinse the potatoes thoroughly, peel and shape the tubers into medium-sized bars. Send to the mushrooms and cook for another quarter of an hour.
- In a hot skillet with butter, sauté diced onion and grated carrots. Once the vegetables are tender, add flour and fry for 5 minutes.
- Add the contents to the soup together with salt, chopped garlic and pepper.
- Darken a little on the stove and turn it off.
Let it brew for a while and pour into plates.
Recipe for dried mushroom mushroom soup with chicken
A great option for mushroom cheese soup, perfect for a light snack.
Cheese soup made from mushrooms and chicken will decorate even a festive table
Ingredients:
- dried 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 (herbs).
Step by step guide:
- Pour dried honey mushrooms with cold water and leave under the lid overnight.
- In the morning, transfer the mushrooms to a saucepan, having previously cut into pieces, strain the liquid without sediment. Bring the volume to 2.5 liters, place on the stove.
- At this time, sauté chopped carrots and chopped onion until golden brown in a skorodo with vegetable oil.
- Separately fry a piece of chicken meat, cut into small strips, until a tender crust is obtained.
- Add everything to the pan with the mushrooms along with the grated parsley root, salt and cook for 10 minutes.
- Finally add melted cheese and cook over low heat until completely dissolved.
Serve hot, sprinkled with chopped basil. Such a dish cannot be reheated, it is worth cooking for one meal.
Dried honey mushroom soup with noodles
Unusually delicious soup with noodles and honey agarics will satisfy the whole family during lunch. You can make pasta yourself or buy it at the store.
Many people like mushroom noodle soup
A set of products:
- egg noodles - 150 g;
- mushrooms - 70 g;
- carrots - 1 pc.;
- onions - 2 pcs.;
- bay leaf - 2 pcs.;
- water - 2 l;
- butter;
- black peppercorns.
Cooking step by step:
- Cook dried 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 put on the stove again.
- Chop the peeled onion and sauté in oil.
- Add the grated carrots and fry the vegetables for another 10 minutes, then drop them into the soup.
- Add salt, noodles, bay leaf and pepper.
- Let it boil 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 a little under the lid, pour into plates and decorate with herbs.
Dried honey mushroom soup with barley
This soup can be cooked from dried honey mushrooms during fasting or for a vegetarian menu.
Barley enriches the soup with nutrients
The composition of the dish:
- 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 pearl barley, rinse and soak in cold liquid together with dried mushrooms for an hour.
- Chop the mushrooms a little and drop into a boiled pan. Cook with cereals for half an hour.
- Add peeled and chopped potatoes.
- Darken small carrot cubes and onion chopped in half rings in butter until soft, add to the soup. Do not forget to add salt and toss in the bay leaf.
- Leave on the stove until all products are cooked.
Serve hot with herbs and sour cream.
Dried honey mushroom soup in a slow cooker
The 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 nutrients necessary for humans.
The multicooker is a great helper in making mushroom soup with lentils
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. Wait 40 minutes.
- Throw in a colander and rinse thoroughly with a strong jet to rinse off any remaining sand.
- In the "Frying" mode, heat the refined oil and sauté the onion, which has been finely chopped beforehand.
- After 5 minutes, add the mushrooms cut into pieces and continue cooking until all the liquid has evaporated and a light crust forms.
- Pour boiling water up to the 2 liter mark.
- Change the mode to "Soup", time 90 minutes and cook the broth.
- After an hour, add spices and salt. Add red lentils immediately. This variety was not chosen by chance.It does not require soaking, but it can become a single lump if not stirred during cooking.
The signal will inform about readiness. Instead of sour cream, you can add a small piece of butter to the plates.
Useful Tips
There are a few tricks that will help you diversify your menu and serve your dried mushroom soup beautifully:
- It is better to cut mushrooms into pieces of different sizes: small ones saturate the aroma, and large ones taste.
- Creamy soups are quite common in some countries. Experienced chefs try to soak dried honey mushrooms in milk to get a more delicate product.
- If there are no noodles and pearl barley in the composition, the first mushroom dish can be chopped hot with a blender to serve as mashed potatoes.
- Sour cream is the best sauce that emphasizes the taste of the "forest dwellers".
- Dried mushroom soup in bowls is best decorated with sprigs of fresh herbs.
Instead of sliced bread, you can put a plate with 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 is worth stocking up on mushrooms for the winter to cook according to familiar recipes and experiment, creating new masterpieces in your kitchen.
