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Simple dried mushroom soup. How to deliciously cook dried porcini mushroom soup. Cream soup with dried mushrooms and cream

Step 1: prepare the mushrooms.

First of all, heat three liters of purified water in a kettle. Then thoroughly wash the dried mushrooms and place them in a deep bowl.

After some time, fill them with one liter of boiling water and keep them in this form 15–20 minutes.

Step 2: prepare vegetables and herbs.


While the mushrooms are steeping, use a sharp kitchen knife to peel the potatoes, onions, and carrots and wash them along with the herbs for serving. Then immediately cut the potatoes into small cubes 2–2.5 centimeters in size, place them in a clean deep bowl, fill them with running water 2 centimeters above its level and leave them in this form until use so that they do not darken.

After this, chop the onions into small cubes up to 7 millimeters in size, and chop the carrots on a coarse grater and proceed to the next step.

Step 3: Sauté the vegetables.


Pour the required amount of vegetable oil into the frying pan and place it on medium heat. After a few minutes, add chopped onions and carrots. Sauté them until soft and lightly golden brown, stirring occasionally with a wooden kitchen spoon. This process will take approximately 5 minutes. As soon as the vegetables are browned, remove them from the stove and set them aside for a while.

Step 4: prepare soaked mushrooms and infusion.


Next, remove the dried mushrooms from the darkened liquid, dry them with paper kitchen towels, place them on a cutting board and cut into small pieces of arbitrary shape up to 3 centimeters in size.

Pour the mushroom infusion into a measuring glass.

We dilute it with two liters of the remaining already cooled water from the kettle and place it in a deep saucepan.

Step 5: cook mushroom soup from dried mushrooms.


Now put the diluted infusion on medium heat and after boiling, add the chopped mushrooms.

Let's cook them 15 minutes.

Then put the potato cubes into the pan and cook the soup some more 20–25 minutes, depending on the variety of the vegetable and its cutting.

Then we season the almost finished first dish to taste with salt, bay leaf, and two types of pepper: black and white.

Place the sautéed vegetables into the aromatic liquid and continue to cook 3–5 minutes.

Next, turn off the stove, cover the pan with a lid and let the dish brew for 5–7 minutes. After this, using a ladle, pour the soup in portions into deep plates, season each with sour cream, sprinkle with the selected chopped herbs and serve.

Step 6: Serve dried mushroom soup.


Mushroom soup made from dried mushrooms is served hot as a first course for lunch. If desired, each serving is seasoned with sour cream, cream, mayonnaise and garnished with fresh dill, parsley, cilantro, basil or green onions. The soup tastes spicy, quite tender, with a rich mushroom aroma. Nourishing, fast and inexpensive! Enjoy!
Bon appetit!

To make the soup more rich, you can dilute the mushroom infusion not with water, but with meat or vegetable broth;

Very often, a couple of tablespoons of sifted wheat flour are added to sauteed vegetables. This gives the dish a cloudy, semi-thick consistency;

The set of spices is not important; use any that are added to vegetable dishes: tarragon, sage, basil, coriander and many others;

An excellent substitute for vegetable oil is butter; it will give the soup a milder flavor;

Sometimes, 6–7 minutes before the soup is ready, thin “Spiderweb” vermicelli or other small flour products are added to the pan.

Onion soup with mushrooms and toast

Historically, onion soup has always been considered the food of the poor; even the most modest European family could afford ordinary onions and a few crusts of dry bread. We offer you a modern version of an ascetic French dish. Thanks to the exquisite combination of sweetish caramelized onions, mushrooms, cognac and goat cheese, the unpretentious soup becomes a trendsetter in high culinary fashion.

Soup “Mushroom Kingdom”


Ingredients:

30 g dried white mushrooms

300 g fresh or pickled chanterelles

1 carrot

1 onion

5 potatoes

2 pieces bay leaves

vegetable and butter

250 ml sour cream

2 liters of water

pepper and salt to taste

Video recipe for delicious mushroom soup from Alexander Seleznev:

How to cook soup “Mushroom Kingdom”:

    Pour boiling water over dried porcini mushrooms and leave for 20 minutes. Chop the onion, grate the carrots on a coarse grater and fry everything together in a mixture of vegetable and butter.

    At the end, add sour cream and simmer for a few more minutes. Pour 2 liters of water into a saucepan, put on fire and bring to a boil.

    Then place the sliced ​​potatoes and soaked mushrooms into boiling water. Cook the soup for 15 minutes (it should be boiling).

    Cut the mushrooms into slices and place in boiling soup, add frying with sour cream, bay leaf, pepper, salt and chopped herbs.

    Let the soup simmer for another 3-4 minutes and serve.

Creamy dried mushroom soup

Ingredients:

200 g dried white mushrooms or boletus

300 g fresh champignons

1.5 liters of milk

1 cup cream (10-11%)

3 onions

3 tbsp. spoons of wheat flour

100 g butter

vegetable oil

½ teaspoon dry black pepper

How to make creamy mushroom soup:

    Rinse the dried mushrooms thoroughly and add 1 cup of hot water, and cut the fresh champignons into thin slices. Chop the onion and fry in vegetable oil until golden brown.

    Then add fresh and soaked mushrooms, pour in the rest of the oil and simmer the resulting mixture for 10-15 minutes. It is best to fry all the ingredients in a saucepan at once, as you will need to add liquid later.

    As soon as the allotted time is up, add flour to the mixture, fry it for a few minutes, then first pour in the water that was used to soak the mushrooms, and then add cream and milk.

    Mix everything thoroughly to avoid the appearance of lumps and cover the container with a lid. When the soup boils, reduce the heat and simmer for 20 minutes.

    Serve with fresh chopped herbs.

Borscht with dried mushrooms

Ingredients:

50 g chanterelles or porcini mushrooms

2 potatoes

1 carrot, onion and beet each

¼ of a head of cabbage

vegetable oil for frying

1-2 tbsp tomato paste

1-2 cloves of garlic

Bay leaf

pepper and salt to taste

How to cook borscht from dried mushrooms:

    Rinse the dried mushrooms thoroughly and soak them overnight in cold water. In the morning, drain the liquid. Cut the carrots, beets and cabbage into large strips, the potatoes into cubes, and chop the onion.

    Pour 3.5 liters of water into a saucepan, boil it, add a little salt and add the soaked mushrooms. Cook them until soft over medium heat.

    Then add the potatoes to the mushrooms, and after 10 minutes, lower the cabbage and cook for another 10-12 minutes. Fry the onions and carrots in vegetable oil until golden brown and transfer to a saucepan.

    Simmer the beets a little in a frying pan with the addition of tomato paste and water (a small amount), then add them to the soup again. Cook the borscht with dried mushrooms until all the ingredients are ready (you need to test regularly).

    At the end, season the soup with grated garlic, pepper, salt, add bay leaf and let it brew for 10 minutes. Serve with sour cream.

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!

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 are the ones who 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 impart their taste and smell to the broth.

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 the 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 cooking 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 defrost them first.

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 soul strings of real gourmets.

Next, finely chop the onion and saute 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.

During the days of Great Lent, the best dish that was held in high esteem by our ancestors is mushroom soup made from dried forest mushrooms. It will captivate you not only with its exquisite taste, but also with its unforgettable aroma - like a piece of summer on a winter table.

The easiest way to preserve mushrooms in the fall is to dry them. In this form, they are stored well for several years without losing taste, aroma, and retaining all the benefits. They take up minimal space and are always at hand for preparing many delicious dishes. Today I will present the recipe for one of them, the simplest mushroom soup.

Almost all edible mushrooms are suitable for dried mushroom soup, except those that are suitable only because of their bitterness. These are all types of tubular ones, chanterelles, and even russula. But the main favorite is, of course, white. Among the spices for dishes from the forest, only pepper is used, and sometimes bay leaf, so as not to interrupt the mushroom aroma. So, let's start cooking.

Ingredients

For a 3 liter pan you will need:

  • dried mushrooms - 70 g,
  • onions - 2 pcs,
  • carrots - 1 piece,
  • potatoes 6-8 pcs,
  • vegetable oil - 50-70 ml,
  • salt, pepper to taste.

If you didn’t pick the mushrooms yourself, rinse them well, pour boiling water over them for a couple of minutes, and drain the water into the sink. But if you take the result as your own, then this is not necessary. (As we were taught in a biology course at the university - there is no dirt in the forest!)

Preparation

1. Prepare the mushrooms. Soak them in boiling water for 5-60 minutes. The time directly depends on how long you have stored the mushrooms: if not more than a month, then 5 minutes will be enough, if more than a year, then you will have to soak for about an hour. If you want to speed up the process, cook them.

2. When the mushrooms are all soaked, drain the water through a sieve into the pan in which you will cook the soup. Squeeze the mushrooms themselves and cut them into cubes of about 1 cm. You can grind them in a blender, but not to a homogeneous mass. The pieces should stand out, we are not preparing puree.

3. Prepare the vegetables. Cut the onion into cubes and coarsely grater the carrots.

4. Peel the potatoes and cut into thin strips. Dip it into mushroom broth.

5. Now put the potatoes on the stove to boil, adding water to 2/3 of the pan. At this time, prepare frying onions, carrots and mushrooms. At about the same time, the pan should boil and the frying should be done.

6. After pouring a little vegetable oil into a heated frying pan, add the pepper seasoning first, then the onion. Fry until golden brown, add grated carrots. After a couple of minutes, add mushrooms to the vegetables. Fry over medium heat, stirring occasionally, for 7-8 minutes.

7. Pour everything from the pan into the pan with the potatoes and mushroom broth and add water as needed. All that remains is to cook for 10 minutes, add salt to taste and the soup is ready. Do not let it boil, cook over low heat.

I didn’t bother with frying before, it turned out faster and easier. But the taste of the dish is fully revealed only when the mushrooms are fried.

If you wish, you can add cooked rice, pearl barley or vermicelli to the plate. I don’t cook everything in one pan, as this makes the soup cloudy, and the cereal or noodles swell greatly and lose their shape. Sour cream and black fried bread go well with the soup.

Bon appetit, enjoy the taste of wild mushrooms. I am sure you will like our simple recipe for mushroom soup, and this dish will now often be on your table.

Olga Filippova, only for