Drying is one of the best ways to store mushrooms for future use. The method preserves the nutritional value of the product, while the aroma and taste of some mushrooms even intensifies, becoming deeper and richer. Experienced chefs do not recommend in vain to cook a personalized soup from dried, not fresh mushrooms.
Before preparing the soup, the dried mushrooms must be properly prepared. Rinse thoroughly with warm water to remove sand and other debris. After that, soak the product in cold water and leave for 2-3 hours, or overnight. During this time, dried mushrooms will have time to "remember" their volume and texture. To prevent the soup from becoming cloudy, use fresh water for cooking, and not the infusion in which the mushrooms have been soaked.
Some housewives add some salt to the soaking water. This should be done, but only if you are going to fry mushrooms, and not make soup out of them.
The quality of mushroom soup directly depends on which gifts of the forest you use. The best option would be porcini mushrooms. Try making them mushroom and rice soup. For this dish you will need:
- 1, 5 Art. dried mushrooms;
- 3 potatoes;
- 2/3 st. rice;
- 1 processed cheese;
- salt and black pepper to taste.
Wash and soak porcini mushrooms. Pour water into a saucepan, place the mushrooms there and boil until tender. This usually takes 1, 5-2 hours. Remove the mushrooms with a slotted spoon and cut into pieces. Rinse the rice and add it to the mushroom broth. Bring to a boil and cook for 10 minutes.
Cut the potatoes into cubes, add to the broth and cook until tender. Add chopped mushrooms, processed cheese and stir everything. Season with salt and pepper to taste. Serve hot mushroom soup.
Dried mushroom soup with pasta turns out to be very satisfying. To prepare it you need:
- 2 onions;
- 50 g dried mushrooms;
- 1 carrot;
- 70 g of butter;
- 50 g of pasta.
Prepare dried mushrooms as in the first recipe. Cut them into slices, cover with water and cook for no more than half an hour. Cut the onions into small pieces, rub the carrots on a coarse grater. Spread vegetables in butter. Add onions and carrots to the mushrooms, add pasta and cook until tender. Season the dish with salt.
For the soup, you can choose absolutely any pasta: horns, shells, spirals. The more there are, the thicker the soup will be.
Let the soup steep for 15 minutes before serving. You can serve it with cream or sour cream, croutons or garlic croutons. Serve the mushroom soup in bowls, lightly sprinkled with chopped herbs.
If your soul asks for something exotic, try making mushroom soup - the most popular soup in Carpathian cuisine, which will certainly diversify your menu. For this dish you will need:
- 2 onions;
- 100 g of dried mushrooms;
- 1 carrot;
- 100 g beans;
- 4 potatoes;
- herbs, salt and pepper to taste.
Soak the beans in advance, preferably overnight. Rinse it and boil it for an hour. Cover the dried mushrooms with water for 2-3 hours. For yushka, it is advisable to take porcini mushrooms.
Rinse the soaked mushrooms well, and strain the infusion. Add cold water to it, cook the mushrooms for about an hour, then remove them with a slotted spoon.
Add boiled beans and potatoes to the soup, which must first be cut into cubes. Season the dish with salt and pepper. Cook for about 15-20 minutes more.
Prepare the roast at this time. To do this, save onions, then add carrots grated on a coarse grater and coarsely chopped mushrooms to it. Simmer everything together for about 10 minutes.
Place the stir-fry in the soup and cook for no more than 15 minutes. Add chopped herbs and season with sour cream. The mushroom soup should be infused for 30-40 minutes. Keep in mind that this Carpathian dish is so distinctive and aromatic that it does not require any additional spices. Therefore, during the cooking process, do not add anything to this soup except black ground pepper and a small amount of fresh herbs.
