Dried mushroom soup is very popular, especially among city dwellers who cannot enrich their diet with fresh mushrooms, as it is not easy to collect or buy them. There are many ways to make soup with this product, and this recipe describes how to make a soup with dried porcini mushrooms and noodles.
It is necessary
-
- 2 medium potatoes
- 1 onion
- 1 carrot
- 50 grams of dried porcini mushrooms
- butter
- 4-5 tablespoons of fine straw noodles
- pepper
- Bay leaf.
Instructions
Step 1
Examine dried porcini mushrooms. They should be light, evenly hard, without wormholes, mold and bugs, and have a pleasant, specific mushroom smell. Rinse the mushrooms thoroughly and soak for three hours in a large volume of chilled boiled water (approximately 1 liter).
Step 2
Peel carrots and onions. Chop them finely, put in a pan and fry in butter for 10 minutes over low heat, stirring constantly. Remove the mushrooms from the water and squeeze hard. They should become soft. If the mushrooms are large, then you need to cut them into smaller pieces and put them in the pan along with the vegetables. Add some water and simmer covered for 5-10 minutes.
Step 3
Strain the water in which the mushrooms were soaked, pour into a saucepan and put on the stove to warm. Peel the potatoes, cut them into small cubes and cook in boiling water.
Step 4
Check the readiness of the potatoes. If the cubes are soft, then pour the noodles into the pan. Cook for three to five minutes, stirring constantly, so that the noodles do not stick to the bottom of the pan. Add overcooked vegetables with mushrooms, bay leaves and black peppercorns to taste to the pan, season with salt. Delicious mushroom soup from dried mushrooms is ready.
