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Mushroom soup from dried mushrooms
Mushroom soup is an ancient Russian dish, which is a soup made from dried mushrooms that has been forgotten in our days. And it is in vain, because this soup is so tasty and aromatic that hardly anyone can refuse a bowl of mushroom soup made from dried mushrooms. It should be noted that dried mushrooms give the broth an aroma no less than fresh ones. Of course, it is better to use forest-dried mushrooms for making the soup.
These can be any mushrooms that have a non-loose (spongy) density, for example, porcini mushrooms, aspen mushrooms, red-capped mushrooms, bilberry mushrooms; one usually uses the stems from the dried mushrooms.
Mushrooms can be dried in natural conditions (you need to adhere to the temperature regime so that the useful substances are preserved in the product: not under direct sunlight and in a well-ventilated area), hanging them on threads or using a special electric dryer.
Caloric content: 140 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- dried mushrooms – 70g;
- potatoes – 300g;
- carrot – 1 piece;
- onion – 1 piece;
- wheat groats – 50g;
- salt – to taste;
- black pepper – to taste;
- bay leaf – 1 piece;
- sunflower oil – 2 tbsp.
Preparation
- Dried mushrooms are hardly available in stores. But they can be easily dried at home. Usually, thrifty housewives dry mushrooms when they manage to collect a lot of them. However, in any case, self-prepared or store-bought mushrooms need to be prepared before boiling; their surface may contain dust and other contaminants. Therefore, we thoroughly rinse the mushrooms under running water, place them in a bowl, and pour boiling water over them. Additionally, they will swell well, which will subsequently reduce the cooking time. We leave the mushrooms in the water for at least two hours, after which we drain the water and rinse the mushrooms again.
- Put the mushrooms in a pot, pour in filtered water, and put it on the stove. After boiling, cook the mushrooms over moderate heat for about 25 minutes, making sure to remove the foam that forms on the surface to eliminate all unnecessary. The color of the broth will depend on the mushrooms used; for example, the broth from porcini mushrooms will be a beautiful golden color, while the broth from honey mushrooms will be dark, which is not a problem at all; in any case, the soup will be rich and very tasty.
- While the mushrooms are cooking, we prepare the other ingredients for the soup. We wash, peel, and cut the potatoes into sticks or cubes.
- We wash, peel, and grate the carrot.
- We peel and finely chop the onion.
- In a frying pan, heat the sunflower oil, sauté the carrot with the onion over medium heat, stirring with a spatula so that the vegetables fry evenly; we need to achieve transparency of the onion and softness of the carrot. Vegetable frying can be omitted, and you can add the vegetables fresh if you want the dish to be less harmful and caloric, but with such an addition, the soup becomes especially delicious and fragrant.
- Rinse the wheat groats and add them to the pot with mushrooms. Instead of this groat, you can use absolutely any according to your taste: rice, buckwheat, or pearl barley, depending on the desired caloric content of the dish. Cook the groats with the mushrooms for another 10 minutes and then add the potatoes to the broth. It’s better to rinse the potatoes after cutting to remove excess starch.
- After 10 minutes of cooking, add the vegetable frying to the pot. Add the bay leaf and black pepper, and salt to taste. It’s better not to add any additional spices so as not to overpower the natural pleasant aroma of the forest mushrooms. Cook for another 7 minutes and turn off the heat. Let the soup steep under the lid for 20 minutes and serve. Mushroom soup is very tasty with sour cream and fresh bread.
- In addition to being a delicious and nutritious dish, the composition of the mushroom soup made from dried forest mushrooms is very beneficial. After all, mushrooms contain natural protein, which makes them a dietary product, but at the same time, consuming mushrooms keeps the feeling of fullness in the body for a long time. Dried mushrooms also have a positive effect on the body as a whole, strengthen the immune system, serve as a prevention of cardiovascular diseases, nervous tension, promote the improvement of metabolism, eliminate cholesterol, and improve the condition of hair, nails, and skin.
