Mushroom soup from dried white mushrooms

Preparing the dish always starts with preparing the mushrooms themselves, especially if the mushrooms are dried. It is necessary to check and remove pine needles and leaves, as our mushrooms grew in the forest. Besides white mushrooms, other forest mushrooms are also excellent for the soup, it will be tasty as well.

We soak the mushrooms in warm clean water and set them aside to swell.

Peel the potatoes and cut them into medium cubes. Pour water into a three-liter pot, put it on the stove, add the potatoes, and lightly salt. While the potatoes are boiling and the mushrooms are infusing, we will prepare the dressing.

We will need onion and carrot.

If the onion is medium-sized, cut it into half rings. If large, cut it into quarter rings. Put the onion in a frying pan with vegetable oil. The onion should be golden but not dry.

While the onion is frying, we grate the carrot on a coarse grater. We also add the carrot to the frying pan and fry it with the onion.

In the meantime, our mushrooms have become soft. Carefully take the mushrooms out of the water with a slotted spoon and chop them, but not too finely, the mushrooms should be visible in the bowl. We also add the mushrooms to the frying pan to stew. Do not pour out the water in which the mushrooms were, it is very fragrant and will be useful to us later. We will also add this water to the soup, but first, it needs to be prepared. The mushroom water needs to be strained through cheesecloth, but do not pour it all out. There will certainly be sand at the bottom of the bowl, it's better to leave two to three tablespoons of water and not strain but pour it directly. In the frying pan with mushrooms and vegetables, you can add one or two ladles of mushroom water and let it stew for another five minutes.

Prepare cream of any fat content. If there is none, you can take one or two tablespoons of sour cream and dilute it with water. This should be done in a separate bowl to avoid lumps.

Add the sour cream mixture to the frying pan with the vegetables, and stew for another three minutes.

Add spices and salt to the mushroom dressing, making it tasty. While our vegetables were stewing in the frying pan, the potatoes were almost cooked. Transfer the products from the frying pan to the pot, add the remaining mushroom water that we strained. We will add the bay leaf to the pot five minutes before the dish is ready.

The soup with dried mushrooms goes perfectly with fresh dill. Finely chop the dill.

Put the bay leaf into the pot with the soup, after five minutes remove the pot from the heat and add the dill. Let the soup steep for about fifteen minutes.

The mushroom soup from dried mushrooms is ready, you can call everyone to the table.

I recommend preparing mushroom soup from dried white mushrooms according to my recipe, delight yourself and your family.