From time immemorial soup with mushrooms was called mushroom soup. It has an incredible aroma of forest mushrooms and an amazing taste. In addition, it is not at all difficult to prepare a porcini mushroom. According to this recipe, even the most young and inexperienced housewives can cope with such a task. Try it and see for yourself!
Ingredients for making mushroom soup from dried mushrooms:
- Dry mushrooms (any) — 3-4 handfuls
- Red onion (medium size) — 1 head
- 2 potatoes
- Zucchini (medium size) – 1 piece
- Vegetable oil – 2 tablespoons
- Table salt – according to your taste
Inventory:
- Bowl
- Cutting board
- A sharp knife
- Pan
- Tablespoon
- Frying pan
- Wooden spatula
- Ladle
- Portion plates
- Plate
Preparation of mushroom soup from dried mushrooms.
Step 1: Prepare the ingredients
Dry mushrooms should be washed in a bowl with warm running water, and then poured with warm boiled water and left for about an hour so that they swell a little. Potatoes should be rinsed under cold water, peeled and cut into medium-sized cubes. Peel the onion and wash it together with the zucchini. Cut the onion into small cubes, and the zucchini into medium ones. Then put them in a separate bowl and soak them briefly to remove excess starch. Cut the mushrooms into pieces, put them in a saucepan, fill with purified drinking water and put on the fire. When the water boils, remove the foam and reduce the heat.
Step 2: Add red onion and potatoes
Divide the onion into two equal parts. Add one of them to the boiling broth. This will saturate it and add the primordial Russian taste of mushroom soup. Then add the potato pieces. Sauté the second part of the onion in a pan over medium heat with a small amount of vegetable oil. When finished, add to the mushroom broth. Mix all the ingredients thoroughly.
Step 3: Add zucchini
When the mushroom boils a little, add chopped zucchini. In this dish, it is well soaked with the taste of mushrooms and at the same time fully compensates for the lack of potatoes. Mix everything, add salt at your discretion. Cover the pan with a lid, reduce the heat to a minimum, cook until the ingredients are fully cooked.
Step 4: We serve a mushroom bowl made of dried mushrooms
After cooking, the mushroom should be infused for about half an hour. Then pour it on serving plates and serve hot to the dinner table. You can use any greens as a dish decoration. It is good to serve sour cream in combination with the mushroom dish.
Bon appetit!
Advice:
— It is very important to choose high-quality, good dried mushrooms before preparing the mushroom house. They must be free of foreign impurities, mold, not wormy, not burnt and not rotten, dry and light to the touch, and also bend slightly. In no case is the smell of rot, rotten or moldy, as well as bitter and other extraneous tastes unacceptable.
— Sometimes pearl barley and rice are added to this mushroom soup. At the same time, it is desirable to cook pearl barley separately, and then mix it with soup.
If you wish, you can replace the chopped potatoes with mashed potatoes and add a chopped boiled egg, it will not spoil the taste, but it will give a good thickness.
– Do not add bay leaves, carrots and spices to the mushroom picker. Otherwise, they will kill the real aroma of forest mushrooms, and the result will be a completely different taste.
– Such a soup can be made from fresh mushrooms, preferably white ones. It is not worth it with mushrooms, because it will not taste the same.
– Do not soak mushrooms in milk in advance, as this will spoil the taste of the soup.
The potatoes should turn a dark color, like the broth itself.
