Dry mushroom soup with potatoes. Dried mushroom soup

Unlike fresh mushrooms, dried ones acquire a unique aroma that makes any dish special. In addition, they retain their unique properties and become simply a treasure trove of vitamins and microelements in the winter. Preparing them is very simple; they do not require much effort, like canning. Dried mushroom soup is prepared more often in winter, when fresh forest specimens can no longer be found. Many variations of recipes allow you to prepare soup or a flavorful first course for every taste.

Dried mushrooms cannot be simply put into soup, only if they are ground, then they are added along with spices. But if you want the product to maintain its original appearance, a little preparation is necessary.

Before cooking, the mushrooms should be soaked to swell. They do this in several ways:

steam in cold water;
pour boiling water or warm milk.

Mushrooms soaked in cold water do not lose their taste and smell, and the broth turns out more rich. Milk adds an unusual flavor, which makes dry porcini mushroom soup even tastier. Only after soaking the milk will need to be poured out, which is costly and uneconomical.

First, dry honey mushrooms should be rinsed under running water to get rid of debris and contaminants, and only then proceed to soaking.

Even in cases where fresh mushroom specimens are needed to prepare a dish, it is better to prepare the broth from dried ones.

Forest bread, as mushrooms are also popularly called, goes well with many foods. Therefore, in addition to the traditional recipe, housewives often improvise and add various ingredients to mushroom soup made from dried mushrooms, which only improve the taste.

You can prepare many different seasoning soups with dried mushrooms using forest bouillon, adding cereals or any pasta. For vegetarians, this dish will be quite satisfying, and for meat eaters, mushrooms can be combined with any meat, but chicken is best. Mushroom soup itself is quite filling and contains no less protein than meat products.

Recipes

Using the mushroom recipe, you can prepare a delicious mushroom soup with the addition of meat, chicken, or make a lean dish. They also make puree, dressing or cream soups, you just need to know how to prepare them correctly.

Soup of dried mushrooms and processed cheese

Any mushrooms go well with dairy products. To cook soup with cream cheese for 2 servings, you need:

40 grams of any dried mushrooms;
2 potato tubers;
1 medium carrot;
1 onion;
1 processed cheese;
leek stalk;
salt pepper.

First you need to prepare the main ingredient and soak it in water for 2 - 3 hours. Then pour out the water and rinse the mushrooms again under running water. At this time, prepare the vegetables. Peel potatoes, carrots and onions. Grate the carrots on a coarse grater, cut the potatoes into cubes. Chop the onion and leek into thin half rings.

Pour soaked and washed honey mushrooms or aspen mushrooms with cold water and place on medium heat. They should cook for at least 20 minutes. Add potatoes to the boiling broth, and fry the onions and carrots in a hot frying pan until they have a characteristic golden color. When the potatoes are pierced, you can add the frying. Add spices and cook mushroom soup for another 15 minutes. Then add the processed cheese grated on a fine grater and leave to simmer over low heat until it dissolves.

It is better to serve mushroom soup made from dried porcini mushrooms with chopped herbs and croutons.

Cream soup of assorted mushrooms

Combining dried and fresh is very successful in the autumn, when there are still mushrooms in the forest, but in winter you can also treat yourself to aromatic soup. You can find champignons in any supermarket or greengrocer all year round.

To prepare 2 servings you will need:

200 grams of fresh champignons or porcini mushrooms;
20 grams of dried mushrooms;
70 grams of cream;
20 grams of butter;
120 ml. ready-made meat or chicken broth;
1 tablespoon flour;
garlic;
nutmeg;
salt and pepper.

First of all, you need to soak the main ingredient and let all the liquid drain. Fresh mushrooms are washed under running water and cut into slices. Fry them in butter until transparent. In another frying pan, fry the flour and add butter, mix thoroughly. Then pour in the broth and stir so that there are no lumps. Boiled potato broth can replace flour.

In a soup container, mix fried fresh champignons, broth thickened with flour, soaked mushrooms, add spices and simmer over low heat for 15 minutes. Using a blender, mix the mass and add warm, but not boiled cream.

Serve the finished cream soup with garlic croutons.

Mushroom soup with noodles

For most people, dried forest mushroom soup with pasta is prepared exclusively with chicken or meat broth. But mushroom broth can also be an excellent alternative. This dish is classified as lean and is suitable for people watching their weight.

To prepare 4 servings you need:

80 grams of dried porcini mushrooms;
1 onion;
1 carrot;
2 potato tubers;
120 grams of noodles or spaghetti;
spices to taste.

Soak dried mushrooms in the evening or in boiling water for 30 minutes. At this time, boil the pasta until tender. Peel the onions and carrots and finely chop them. Fry vegetables in vegetable or butter. Peel the potatoes and cut into strips.

Boil the soaked mushrooms in salted water, skim off the foam and add the potatoes, cook for 20 minutes. After the potatoes are ready, you can add fried vegetables and add spices to taste. Let simmer over low heat for another 15 minutes.

Before serving, place noodles on a plate and pour in vegetable broth. You can sprinkle with herbs if desired.

Features and subtleties of preparation

Mushrooms are tasty in any form, but since this is a seasonal product, it is often stored for the winter in the form of canned food or dried. In the latter case, they not only retain their beneficial properties, but also become fragrant. You just need to know how to cook soup correctly. Fresh champignons will never impart such a rich aroma as dried ones, so they are used to prepare soups. They do not take up much space, and it is better to store them in a dry place in a cardboard box. Also, after drying, you can make a seasoning from mushrooms by turning the preparations into powder using a blender. This way you can add flavor not only to soup with dried porcini mushrooms according to the recipes above, but also to other dishes.

You can add any dried mushrooms to chicken soup, these can be:

chanterelles;
royal white mushrooms;
specimens growing under birch or aspen trees;
honey mushrooms

They pair best with chicken and heavy cream. It is better not to add a lot of spices so as not to interrupt the rich taste and smell. It’s enough just to pepper and salt, and also add 1 – 2 bay leaves.

It is better to fry soup with butter, but during fasting it can be replaced with vegetable or olive oil. If your figure allows, you can add melted cheese to the soup; it will add creamy notes.

It is worth noting that the broth often turns out dark, and to achieve transparency, it is better to drain the first broth. Porcini mushroom soup tends to be lighter in color.

If noodles or other pasta are added to the soup during the cooking stage, it is better to heat them in a frying pan so that they do not become overcooked and do not ruin the taste.

You can also add various cereals to mushroom soup made from dried mushrooms. It could be buckwheat, pearl barley or rice. They will make the dish more satisfying and nutritious.

To make the mushrooms more aromatic, but not tart, you need to dry those that are fully ripe. You should not buy them at markets, as there is a danger of getting poisonous specimens in bundles, which become invisible when dried.

Dried mushroom soup is not at all the same as simple mushroom soup. Dried mushrooms are such a secret ingredient that you can use them to identify a professional cook or an avid mushroom picker. It is the dried mushrooms that give the soup a richer, special aroma of wild mushrooms, which cannot be confused with anything else, an aroma that creates a unique atmosphere of home comfort and is conducive to intimate conversations.

It’s good to get the whole family together over a plate of this mushroom soup, remember the summer and listen to the fascinating stories of real mushroom pickers about how they collected these mushrooms, where they went to get them, what tricks they resorted to, and, of course, how they once reaped the biggest harvest.

It is for the sake of this atmosphere, for the sake of the memories of the “quiet hunt” - as mushroom pickers themselves call their trips to the forest, for the sake of these conversations, from which even in winter one can feel the warmth of the summer sun - and dried mushroom soup is started. We will tell you some of the best mushroom soup recipes made from dried mushrooms so that you can always return to summer.

Principles and features of cooking

Before you learn how to prepare dried mushroom soup, let's talk about the principles and features. There are many recipes for mushroom soup - from champignons, from wild mushrooms, there is also a wonderful, already classic, chanterelle cream soup. To prepare these soups, fresh mushrooms are mainly used - whole, ground or chopped, raw or pre-fried.

Sometimes pickled mushrooms are also included in the soup. But dried mushrooms are usually added a little, but they play the main role. Dried mushrooms in mushroom soup are like a festival headliner who appears on stage literally twice, but all the guests come precisely because of him. Dry mushrooms do not give such mass, but they give the soup a rich taste and aroma, for which this soup is cooked.

Before preparing mushroom soup, the dried mushrooms are first soaked by pouring boiling water over them, giving the mushrooms the opportunity to “bloom.” After this, they are usually either cut into pieces or added whole to the soup. But don’t expect them to increase much, the main thing is that the mushrooms become soft and give the broth their taste and smell.

Very often, dried mushrooms are crushed in a mortar, blender or coffee grinder and added to soup as a fragrant seasoning. Seasoning from crushed dried mushrooms can be used in the preparation of any other dishes with mushrooms to give them the opportunity to express themselves more clearly.

In summer and autumn, mushroom pickers go out on their favorite “silent hunt”, collecting mushrooms in baskets. Some of the collected mushrooms are used for frying, but the bulk of them are stored for the winter. Mushrooms can be canned, salted, pickled, frozen and dried. Dried mushrooms retain all their beneficial properties, they take up little space and are unpretentious in all respects.

And most importantly, it is dried mushrooms that retain their flavor in a way that neither boiled, nor fried, nor pickled, nor any other mushrooms retain it. Therefore, even if you have enough fresh wild mushrooms, and you are going to cook soup from them, add at least a little crushed dried mushrooms, you will not regret it.

You can dry any wild mushrooms, but noble mushrooms are, of course, best suited for drying. And the best of the best - the kings of drying - are white. The porcini mushroom is the most desirable prey for a mushroom picker, the most honorable trophy. And it is dried white mushrooms that give the most intense and unique mushroom aroma.

Preliminary preparation of products

Before cooking the soup, you need to “soak” the drying a little. Dry mushrooms are poured with cold water and left to soak for about an hour and a half. If you don’t have time to wait, you can pour boiling water over the dryer - then the mushrooms will be ready for use in 20-30 minutes. When the drying becomes soft, the mushrooms can be cut into pieces and added to the soup. There is no need to pour out the water from under the mushrooms. It can be strained through a sieve or cheesecloth and also added to the broth. Now everything is definitely ready! Next, we have prepared the best recipes for mushroom soup made from dried mushrooms.

This is the easiest recipe for mushroom soup made from dried mushrooms. It is prepared simply and quickly, from those products that any housewife always has on hand - practically “porridge from an axe”. Hot mushroom soup made from dry and aromatic wild mushrooms will warm your body and soul even in the most severe winter, awakening warm memories of summer.

Ingredients

dried mushrooms - 50 g;
potatoes - 4 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
wheat flour - 2 tables. spoons;
butter;
vegetable oil;
salt;
pepper (peas);
Bay leaf;
sour cream;
greenery;
water - 1.5 liters.

Cooking method

Before cooking dry mushroom soup, you must first rinse the mushrooms and pour boiling water over them for 20-30 minutes. Or soak them in cold water in advance - about an hour and a half. While our dried mushrooms are soaking, we put the water for the soup to boil and prepare the frying. For frying we use both vegetable and butter. Frying vegetables in vegetable oil is healthier, but the creamy taste goes very well with mushrooms. Therefore, we fry them in vegetable oil, and then, at the very end, add a little butter to give the desired taste and aroma.

Finely chop the onion and grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan, pour the onion into the frying pan, fry lightly, add the carrots. When the carrots become softer, add a little flour. Flour is not a required ingredient, but while scrolling through many of the best mushroom soup recipes for dried mushrooms, we saw it quite often, it adds thickness and makes the mushroom soup more filling. Mix the vegetables together with the flour and now add just a little butter and fry everything together for just a couple more minutes. After this, remove from heat and cover with a lid.

By this time the water in the pan had already boiled, and the mushrooms had become softer. Chop the mushrooms and place them in the pan. We filter the water in which they soaked through cheesecloth or a sieve and also pour it into our future soup. Cook for about 20 minutes. While the mushrooms are cooking, peel the potatoes and cut into cubes. 20 minutes after the mushrooms have boiled, add potatoes to them. After the potatoes boil, remove the foam and turn the heat down. After 10 minutes, add the roast, salt, pepper and bay leaf. Cook our mushroom soup until the potatoes are ready.

Dried mushroom soup can be eaten immediately as soon as it is prepared, but it is no less tasty on the second day, when it has steeped a little.
Mushroom soup is served with sour cream. You can also chop the greens and sprinkle them on a plate when serving, but this will depend on the personal preference of your guests.

How to prepare soup "Mushroom Kingdom"? Now we will tell you how to cook mushroom soup from all types of mushrooms at once. If you are a real mushroom picker or just really love mushrooms - fried, dry or pickled, and can’t decide which method of preparing mushroom soup you like best - we will please you now. We have found the perfect mushroom soup recipe for you. Now you won't have to choose. The Mushroom Kingdom soup includes all the mushrooms you have. It's practically a hodgepodge, only mushroom.

Ingredients

dried mushrooms - 30 g;
various mushrooms (fried, pickled, salted, frozen, boiled) - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 5 pcs.;
bay leaf - 2 pcs.;
salt;
pepper;
greenery;
sour cream;
vegetable oil;
butter;
water - 2 liters.

Cooking method:

Before making soup from dry mushrooms, first soak them in boiling water for about half an hour. Grate the carrots and finely chop the onion with a knife or a special chopper. Heat the vegetable oil in a frying pan, saute the onion until it gives it a beautiful pearlescent color, add the carrots. When the carrots become a little softer, add a little butter to the frying. Of course, frying in butter is not very healthy, but it is its creamy taste that is revealed very well in mushroom soup. When the frying is almost ready, add sour cream to it, reduce the heat and simmer under the closed lid for another five minutes.

Place a pot of water on the fire and bring the water to a boil. We check our dried mushrooms - by this time they should have softened. We cut the mushrooms and set them to cook. There is no need to pour out the water from under them - we filter it through a sieve and pour it into the same pan. Peel the potatoes, cut into pieces and add to the mushroom broth, bring to a boil and cook for 10-15 minutes. We take out our supplies of mushrooms - fried, salted, pickled. If we have boiled frozen ones, we first defrost them.

We remember that fresh mushrooms that have not undergone preliminary heat treatment cannot be added to the soup, so we use any types of mushrooms except fresh ones. We cut our mushrooms into beautiful slices and place them in a saucepan. Next, put the roast, bay leaf, salt and pepper into the pan. Bring to a boil and cook for another 3-4 minutes until the potatoes are cooked. Let it brew a little and serve with sour cream.

The only thing better than mushroom soup is mushroom soup with cream. Delicate creamy notes not only sound wonderful in an ensemble with mushrooms, they create a completely unique symphony of taste, while softening the mushroom soup and making it even richer. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms; any housewife can easily handle it. You don’t need experience at all for this; the desire to please your loved ones will be enough. You can serve white bread croutons, toast or croutons with the creamy mushroom soup.

Ingredients

milk 2.5% - 1.5 l;
cream 10-11% - glass;
fresh mushrooms (champignons) - 300 g;
dried mushrooms (white) - 200 g;
vegetable oil;
butter - 100 g;
onions - 3 pcs.;
flour - 3 tbsp. spoons;
salt;
ground pepper;
black pepper - ½ teaspoon;
red pepper - 1 teaspoon.

Cooking method:

About an hour before cooking the soup, fill the dryer with cold water. You can also pour boiling water over the mushrooms - this will speed up the process, and after 20-30 minutes they will become soft. As soon as the mushrooms soften, cut them into small pieces.

Cut the champignons into beautiful slices. Remember that only fresh champignons can be added to the soup; under no circumstances should this be done with wild mushrooms - before being added to the soup, wild mushrooms must undergo heat treatment.

Champignons are put into soup mainly for mass - they do not have such a bright taste and aroma as wild mushrooms, so they are used in tandem with dried porcini mushrooms, which give that unique mushroom spirit. The result is a full-bodied mushroom duet, playing a wondrous melody of taste on the most delicate strings of the soul of real gourmets.

Next, finely chop the onion and sauté it in already heated vegetable oil. As soon as the onion turns golden, add chopped mushrooms to it - both fresh champignons and soaked dry white ones. Add butter, stir and fry mushrooms and onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or frying pan and then transfer it to a saucepan, but we recommend that you use the saucepan immediately and gradually add the ingredients there.

After 10-15 minutes of frying, carefully pour flour into the mushrooms, stirring, fry everything together for another 2 minutes. Pour in the water in which we soaked the dryer, then, stirring constantly, pour in the milk and cream. Make sure that no foam or lumps form. When the creamy mushroom soup boils, reduce the heat, cover with a lid, but not very tightly, leave a gap for steam to escape, otherwise the soup will “run away,” and simmer the soup over low heat for another 15-20 minutes. Serve with crackers or white bread croutons.

This is perhaps the simplest recipe for mushroom soup made from dried mushrooms. All ingredients are crushed - finely chopped or passed through a grater or blender. Then we fry everything and add it to the soup. We are already accustomed to the fact that before preparing mushroom soup from dried mushrooms, we first need to soak the dried mushrooms - but this time we will not need to do this.

Preparing this dish will take you just a few minutes, and you will get an almost restaurant-quality dish that will delight your family with its exquisite taste and indescribable mushroom aroma. It would be good to serve it with croutons, preferably white bread; they are served to the table so that each guest can pour them onto his plate.

Ingredients

water - 2 l;
dried mushrooms - 200 g;
onion - 1 pc.;
celery root - 1 pc.;
carrots - 2 pcs.;
vegetable oil;
Dill seeds;
greens (dill, parsley);
pepper;
boiled eggs - 3 pcs.;
lemon - 1 pc.

Cooking method

Grind the dried mushrooms using a blender or coffee grinder to a powder state. Finely chop the onion and celery root or also chop it in a blender, grate the carrots. Fry the chopped vegetables in vegetable oil - first the onion until golden brown, then add chopped celery and carrots to it. Boil water, add frying mixture to it and add chopped mushrooms. Bring to a boil again. Add spices and salt. Cook the mushroom soup for another 15 minutes.

Separately, boil the eggs and dry the crackers. Peel the hard-boiled eggs and finely chop them. Chop the greens. Cut the lemon into slices.
Pour the already prepared soup from chopped dry mushrooms into bowls, and add chopped eggs, herbs and a slice of lemon in portions. We serve the crackers to the table, you can also add them to the plate.

In many popular recipes for mushroom soup, we are recommended to add sour cream, cream or cheese to the mushrooms. Creamy notes very favorably highlight the taste of mushrooms, making it more delicate, but at the same time rich. You can add processed cheese to the mushroom soup at the very end of cooking, this will make the soup softer and also satisfying.

If you want to make mushroom soup with pasta or noodles, parboil the pasta before cooking. To do this, you will need to heat a dry frying pan and pour a thin layer of pasta or noodles onto it and, stirring, hold over low heat until golden brown. Then the pasta will retain its shape in the soup and will not boil over.

Porcini mushrooms are best suited for mushroom soup - they are the most fragrant. But other noble mushrooms are also suitable. The mushroom chosen for drying should not be very young, but not old either, then both the taste and aroma of your mushroom soup will be full-bodied and rich.

Mushroom soups prepared with wild mushrooms are a real luxury, especially for those who live far from wooded areas - so to speak, “in the world of champignons and oyster mushrooms.” Therefore, when a few aromatic dried mushrooms appear in the house, you want to prepare a dish that will reveal their forest soul as much as possible and fill the house with the strong and mysterious smell of nature.

Mushroom soup made from dried mushrooms is a simple dish, but very cozy, homemade, satisfying; it is ideal for the cold season, because it turns out rich and thick. Other ingredients for dried mushroom soup can be found in every home - the usual set: potatoes, onions, carrots, a handful of pearl barley, butter, spices, and also a little flour “for richness.”

The soup, as suggested in the recipe, can be made entirely from wild mushrooms. In this case, it will turn out incredibly fragrant. If you have very few mushrooms, take the usual champignons as a basis, and use wild mushrooms as a spice, a kind of flavoring to make the taste richer and more intense.

Cooking time: about 1.5 hours
Yield of finished product: 2 liters

Ingredients

dried forest mushrooms 40 grams
potatoes 3 tubers
2 small onions or 1 large head
1 medium carrot
pearl barley 70 grams
heavy cream 1 tbsp. spoon
butter 20 grams
wheat flour 1 tbsp. spoon
salt, pepper, Italian or Provençal herbs to taste
greens for serving

Preparation

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First, rinse the mushrooms thoroughly to remove any sand. Then pour about a liter of hot water over the mushrooms. Thanks to the high temperature of the water, the mushrooms will only need about 30 minutes to soak.

Meanwhile, pour water into the pan to half the volume, put it on the fire and add the pearl barley there, after rinsing it in water.

When the pearl barley is half ready, proceed with further preparation.

Squeeze the mushrooms from the water and pour the broth into a saucepan with pearl barley.

Coarsely chop the mushrooms themselves and place them in a saucepan.

Peel and dice the potatoes. Add it to the soup.

Cut the onion and carrots into small pieces.

Grind the vegetables in a blender - this will make the stew more homogeneous and the taste will be richer.

Melt the butter in a frying pan and fry the chopped vegetables. By the way, butter is best suited for preparing dishes with mushrooms, because they go together so well!

Cook vegetables, stirring, until soft. Add flour and stir.

Add cream to the fry.

Add the roast to the soup and stir. Season the stew with spices to taste.

Cook the dish until the potatoes are soft.
Serve the fragrant mushroom soup with dried mushrooms hot, adding fresh herbs and small croutons. Bon appetit!

Necessary:

How to make delicious caviar from dry mushrooms

The recipe for making caviar from dried mushrooms has not changed for many decades. Such a treat was prepared in villages, and it was especially popular during Lent. Mushroom caviar can be served separately as an appetizer or used as an ingredient for sandwiches.

50 grams of dried mushrooms,

4 potatoes,

1.5 liters of water,

1 carrot,

bay leaf - to taste,

peppercorns - to taste,

drain oil - to taste,

sour cream - to taste,

1 onion,

2 tbsp. spoons of flour.

How to cook:

Before cooking the soup, wash and soak the mushrooms in cold water for 4 hours or in boiling water for 30 minutes.

After this, they need to be cut into pieces. Do not throw away the water in which the mushrooms were soaked, but use it to prepare soup.

While the mushrooms are soaking, peel the onions and carrots, melt a little butter in a frying pan, fry the onions and carrots, add flour at the end of cooking and cook for another 2 minutes.

Pour water into a saucepan, when it boils, put the mushrooms, cut into pieces, pour in the water in which they were soaked, and cook for 20 minutes.

Then add the diced potatoes.

In 10 minutes. add salt, pepper, bay leaf, fried carrots, onions and cook until the potatoes are ready.

Turn off the mushroom soup and let it sit for a while.

Creamy soup with dried mushrooms

Necessary:

1.5 liters of milk (2.5%),

1 tbsp. cream (10%),

200 g fresh champignons,

200 g dried white mushrooms,

3 onions, salt,

100 g plums. oils,

3 tbsp. spoons of flour,

ground pepper (black and red) - to taste.

How to cook:

Rinse the dried mushrooms, pour a glass of boiling water over them and leave for 30 minutes.

Wash fresh mushrooms and cut them into thin slices.

Peel the onion, fry it with 50 g of butter. Add another 50 g of butter, add pieces of fresh and soaked mushrooms.

Fry the resulting mass for 15 minutes.

Add flour, fry for another 2 minutes.

Then transfer the contents of the frying pan into the saucepan.

Pour in the water in which the mushrooms were soaked, then the cream and milk.

Mix everything, cover with a lid. When the mixture boils, reduce the heat to low and simmer the soup for 25 minutes.

Mushroom powder soup

Necessary:

200 g dried mushrooms,

1 celery,

2 carrots,

1 onion

rast. oil, salt, herbs, pepper - to taste.

How to cook:

Grind the dried mushrooms into flour or powder using a blender.

Chop the onion and celery root, grate the carrots on a coarse grater.

Fry the vegetables in oil.

Boil water in a saucepan, add fried vegetables, add mushroom powder, salt, spices, cook for 15 minutes.

Pour the soup into bowls, add a little finely chopped boiled egg and chopped herbs to each bowl.

Cream soup of dried mushrooms

Necessary:

150 g dried mushrooms,

3 potatoes,

1 clove of garlic,

50 ml cream,

1 tbsp. spoon of chopped dill,

1 liter of chicken broth,

rast. oil - to taste,

pepper, salt - to taste,

1 onion.

How to cook:

Soak washed dried mushrooms in cold water for 4 hours. Cut them into large pieces.

Bring chicken broth to a boil, peel the potatoes, cut them into cubes and cook for 20 minutes.

Fry the chopped onion in vegetable oil, add the mushrooms and cook for 7-8 minutes.

Remove the boiled potatoes from the broth and chop them together with the mushrooms and onions in a blender.

Place the resulting mass in the broth, add chopped garlic, pepper, and salt.

Cook the soup briefly over low heat, stirring constantly.

Then pour in the cream, beaten egg, stir, bring to a boil and remove from the heat.

Principles and features of cooking

Preliminary preparation of products

Ingredients

dried mushrooms - 50 g;
potatoes - 4 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
wheat flour - 2 tables. spoons;
butter;
vegetable oil;
salt;
pepper (peas);
Bay leaf;
sour cream;
greenery;
water - 1.5 liters.

Cooking method

Ingredients

dried mushrooms - 30 g;
various mushrooms (fried, pickled, salted, frozen, boiled) - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 5 pcs.;
bay leaf - 2 pcs.;
salt;
pepper;
greenery;
sour cream;
vegetable oil;
butter;
water - 2 liters.

Cooking method:

Ingredients

milk 2.5% - 1.5 l;
cream 10-11% - glass;
fresh mushrooms (champignons) - 300 g;
dried mushrooms (white) - 200 g;
vegetable oil;
butter - 100 g;
onions - 3 pcs.;
flour - 3 tbsp. spoons;
salt;
ground pepper;
black pepper - ½ teaspoon;
red pepper - 1 teaspoon.

Cooking method:

Ingredients

water - 2 l;
dried mushrooms - 200 g;
onion - 1 pc.;
celery root - 1 pc.;
carrots - 2 pcs.;
vegetable oil;
Dill seeds;
greens (dill, parsley);
pepper;
boiled eggs - 3 pcs.;
lemon - 1 pc.

Cooking method