Kitchen appliances and utensils:
- 3 liter pan
- a bowl;
- colander;
- pan;
- knife and grater;
- spatula or stirring spoon.
Ingredients
| Water | 2.5 - 3 L |
| Potatoes | 5 to 7 medium tubers |
| Bow | 2 middle heads |
| Carrot | 1 PC. |
| Dried mushrooms (you can use a forest mix) | 70 - 100 g |
| Vegetable oil | 3 - 5 tbsp. l for frying |
| Spices: salt, pepper, bay leaf | taste |
Step cooking
Important! If the mushrooms are dried for only a few weeks, then 5 to 7 minutes are enough to soak them. If after drying more than 1 - 2 months have passed, it is necessary to soak them for 15 - 30 minutes. Readiness can be checked by palpating the mushrooms with your fingers - there should not be dry patches on them.
- First of all, it is necessary to prepare mushrooms. In order for the dried mushrooms to give all their taste and aroma, you need to rinse them well under running water, then place in a deep bowl, pour 250 to 500 ml of boiling water for 5 to 30 minutes (depending on how long they are dried) and cover.
- After the time of soaking the mushrooms, they need to be thrown into a colander, and the water drained into a pan in which the soup will be prepared.
- After the mushrooms have cooled slightly, you need to cut them into small cubes or slices.
- To prepare the frying, peel the onions and carrots. Cut the onion into a small cube, grate the carrots on a coarse grater. Add 3 - 4 tbsp. To a preheated pan. l vegetable oil, send onion and fry it until transparent, then add carrots. Fry everything together for another 2 to 3 minutes, stirring occasionally.
- Then add mushrooms to the roasting and simmer all together for another 5 - 7 minutes.
- While preparing the roasting, peel the potatoes, rinse well under running water and cut into small strips.
- Pour about 2 liters of water into the pan to the mushroom broth, pour the potatoes, put on the fire and let it boil.
- As soon as the contents in the pan begin to boil, send the roasting there.
- Add hot boiled water to the full pan. Reduce the heat and make sure the soup is simmering slightly. If desired, at this stage you can add salt, pepper and bay leaf, but an abundance of spices will overshadow the taste of rich mushroom broth.
- Mix the soup well and continue cooking under the lid over low heat for 10 minutes. At the end of cooking, turn off the heat and remove the lid, let the dish brew for 10 - 15 minutes.
- Serve the soup in portions, having previously added separately boiled cereal (buckwheat, rice, pearl barley, etc.) or vermicelli to each plate in advance. Also, if desired, you can sprinkle soup with finely chopped herbs or offer in a separate bowl crackers or croutons.
Did you know? The taste and aroma of dried mushroom soup will not be so rich and persistent if you add cereal or vermicelli directly during cooking to vegetables.
Video recipe
After watching this video, you can clearly understand all the steps and see how fast this recipe is in preparation.
Dear readers, did you know how to properly prepare dried mushrooms for soup? This recipe describes the easiest way to process them. And how do you prepare dried mushrooms? Have you tried to cook such a soup by adding cereal directly during the cooking process? Write to us how his taste turned out.
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Enjoy your meal!
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