How to cook dried mushroom soup

Dishes using dried mushrooms are obtained very fragrant. Despite the fact that they are in the dried state, retain all useful components and taste. There is another plus product in a dry form - convenience and long shelf life. Especially delicious are soups from dried mushrooms, which are very simple, but it is important to take into account some features.

1

Dried mushroom soup - Basics of preparation

In addition to the cooking process of the first dish, it is necessary to properly prepare mushrooms and take into account small tricks. From this will directly depend on the taste of the first dish.

• Dried mushrooms leave as a whole or shred in a blender, then add to powder soup.
• Store the product only in paper or packages from it and necessarily in a dry place. You can also use cardboard boxes. Otherwise, the mushrooms will be poisoned, which will lead to the formation of mold.
• Many plant species will be suitable for the preparation of the first dish, but the hostess give their preference with white mushrooms. The first dishes with their use are obtained by the most fragrant.
• In addition to the dried product, fresh, and even pickled mushrooms can be added.
• Usually the finished dish is filled with sour cream, as well as fresh greens. But it is your desire.
• When cooking soup, it is important not to overdo it with spices. They are easy to kill the mushroom taste of the dish. Therefore, use only pepper and bay leaf as a whole.

2

Dried mushroom soup - Product preparation

Mushrooms must be pre-prepared, in general, they are not added to the soup.

• Product Soam in cool water for a couple of hours. If there is no time to wait, then pour them with boiling water and leave half an hour.

• Usually the liquid in which mushrooms lay are also used for broth. Therefore, pour them with clean water. But still filter it through the sieve before boiling.

• Cook mushrooms in the water where they are soaked, only if you are sure that the plant is clean. Otherwise, before adding them to the soup, rinse well under running water.
• Swipe mushrooms cut into cubes or stripes, then lower the broth.

3

How to cook puree soup from dried mushrooms

Extra popularity is acquired by soups on the consistency of a soft puree. It's not so difficult to prepare them, as it will seem at first glance.

Ingredients:

• dried mushrooms - to taste;
• potatoes - 1 pc.;
• onions - 1 pc.;
• ready broth - 1 tbsp.;
• cream - 1 tbsp.;
• vegetable oil;
• salt and spices - to taste.

Advice. Broth you can use any. If it is cooked on the basis of chicken, then the soup will be creamy and more gentle. And if you cooked it from vegetables, you will get a refreshing and summer dish.

Cooking:

• Prepare mushrooms. Soak them, rinse. Since in the end the soup will be crushed, then cut them optionally.

• In the pan, pour broth, bring to a boil and add mushrooms.

• Clean potatoes, cut into cubes. Rinse from starch.

• Add it to the mushrooms, make the middle fire and boil potatoes until readiness. If the vegetable has become soft, he also welded.

• Meanwhile, clean the bulb, grind it.

• Heat vegetable oil in a pan and fry onions in it to a golden crust, but a transparent state.

• When the potatoes are welded, hide a little broth, it will be needed in the future.
• Roasted onions Add to mushrooms, mix with a spoon. Remove the saucepan from the fire.

• Heat cream and pour them into the container.

• At this stage, add the salt and the rest of the spices at will. But you should not use them too much. Stir all the spoon.

• Using a blender, grind the contents of the pan to the condition of the puree. If you do not have a manual machine, then use the combine to kill the mass.

• Try to achieve homogeneous consistency in soup. If the lumps remained and the tubercles are formed, then add broth and take the mixture again. Also, when his help can be adjusted to the pitch of soup.

• Serve mushroom soup with greenery and crackers.

4

Dried mushroom soup - Tips and recommendations

• To give the soup of a gentle and soft taste, at the end of the cooking, add crushed melted cheese on the grater and leave another 5 minutes on the slab.
• Before adding pasta to the mushroom soup, learn them in a frying pan. Install the dishes on a weak fire, pour pasta and hold on fire until it is formed dark yellow color. This procedure will allow them not to weld, and give the soup of the original taste.
• Middle maturity mushrooms have the most saturated taste and strong aroma. Therefore, for drying, choose exactly such plants. They will make the first dish a little tart and with a bright mushroom taste.

To prepare dried mushroom soup, it is necessary not only to properly prepare products, but also take into account the recipe technology. Only then mushrooms will open their fragrance, and the dish will turn out very tasty. Bon Appetit!

Another way of cooking first dishes from dried mushrooms Look at the video: