Mushroom soup from dried mushrooms with vermicelli recipe with photo. Dried Mushroom Soup with Vermicelli: Recipes for Dried Mushroom Soup with Noodles

After the summer-autumn season, the housewives have large stocks of dried mushrooms, thanks to which you can delight your family with delicious dishes all year round. Fragrant rich soup will be especially nice to eat in the cold winter or dank autumn. The main thing is to find a suitable recipe that does not require a lot of expenses.

How to choose and prepare mushrooms for cooking

The most fragrant and delicious soup is obtained from dry whites. But it will turn out no less tasty if you put dried boletus, boletus and other tubular ones. If you don't go picking mushrooms yourself, you can buy a few ready-made bundles from a trusted grandmother at the nearest market. They are used very economically, and a small portion is enough for the whole winter.

Before cooking the soup, the mushrooms must be soaked for several hours, and then rinsed thoroughly. Strain the rest of the water through cheesecloth. Then they need to be cut into small pieces, pour strained water and cook the broth. The most suspicious cooks are advised to drain the first broth, however, if you are confident in the quality of your supplies, you can skip this step.

How to make dried mushroom soup

When preparing a delicious rich dish according to the classic recipe, very few vegetables are required: onions, carrots, potatoes and, if desired, celery and fresh herbs. Mushrooms will be the main and main product. It is not necessary to add meat, because the broth will be cooked on the mushrooms themselves. Experienced housewives know their own signature recipes, but classic tips are suitable for the first culinary experiments.

Classic vegetable recipe

Mushroom soup made from dried mushrooms requires a lot of time, but not effort. You will need the simplest ingredients:

• dry boletus or boletus - 2-3 handfuls;
• onions - 2 pcs.;
• carrot;
• potatoes - 3-4 pcs.;
• fresh herbs, salt.

If you want, you can add bell pepper rings, celery, fresh tomato or peas to the soup. This does not contradict the recipe, just all the vegetables will need to be fried together. Prepare like this:

1. Soak the mushrooms in advance, then rinse with water. In the remaining filtered water, bring them to a boil, remove the foam. Salt.
2. Cut the potatoes into cubes and dip into the boiling broth.
3. Chop the carrots, finely chop the onion and fry the sauté. Add any vegetables you choose to use to the skillet.
4. 15 minutes after adding the potatoes, lower the vegetables into the pot.
5. Bring to a boil again, then leave over low heat for 15-20 minutes.

How to cook with pearl barley in a slow cooker

Mushroom soup from dried mushrooms with barley can be made very fragrant and rich if you have modern kitchen appliances, for example, a Redmond, Polaris, Panasonic or Philips slow cooker, which allows you to use the long-term simmering or stewing mode. You will need:

• dry mushrooms - 2-3 handfuls;
• pearl barley - 1 glass;
• bulb;
• carrot;
• potatoes - 3-4 pcs.

The cooking technology will be slightly different from the usual one, since dried mushrooms for soup in a slow cooker still need to be soaked in advance, like barley. Do this:

1. Mushrooms fill with water and leave for 3-4 hours. Then cut.
2. Pour pearl barley with water and leave for 4-5 hours. Then it will melt easily.
3. Chop onions and carrots, process in a slow cooker on frying mode.
4. Drain the water. Add chopped potatoes, mushrooms and cereals to vegetables.
5. Fill the bowl with water, salt and leave on the stew mode for 40-50 minutes.

How to cook soup with dried mushrooms and vermicelli

Mushroom noodles are considered a classic winter dish. Ideally, if you blinded the noodles yourself, from homemade dough. However, in modern conditions, you can be content with pasta from the store. You will need:

• mushrooms - 3-4 handfuls;
• carrot;
• vermicelli - half a glass;
• potatoes (optional) - 2 pcs.;
• fresh herbs, salt.

For such a mushroom soup made from dried mushrooms, a butter dish or honey agaric is perfect - these small tender mushrooms are in perfect harmony with the taste of the dough and will make the dish thicker, viscous, rich. You need to prepare like this:

1. Soak butternut squash and mushrooms in advance. If you do not have them, any forest ones will do.
2. After 3-4 hours, drain the water, rinse them, collect fresh water and cook the broth.
3. Cut the potatoes into cubes, dip in boiling water. If you want to make a lighter dish, potatoes do not need to be used.
4. Chop onions and carrots, fry. Place in a saucepan and cover with a lid for 15 minutes.
5. Bring the soup to a boil, add the vermicelli and turn it off after 5 minutes. It is better to serve the dish immediately, because after reheating the vermicelli can swell and soften.

Mushroom cream soup with melted cheese and cream

An exquisite first course will turn out if you use a blender. For those who do not know how to cook dried mushroom soup so that it resembles a cream, you can offer a basic version that is high in calories. You will need:

• fresh champignons - 600 g;
• dried white or boletus - 2 handfuls;
• cream - 200 ml;
• potatoes - 2 pcs.;
• bulb;
• processed cheese - 2-3 tbsp. spoons;
• salt, herbs.

Without champignons (or oyster mushrooms), it will be difficult to prepare such a dish, since they are best mashed. However, if desired, you can limit yourself to dried ones. Do this:

1. Fill the boletus or white with water, leave for a couple of hours. Then weld.
2. Pour the broth into a separate pan, and let the mushrooms cool. Finely chop them and fry with onions. Then grind the resulting mixture with a blender.
3. Boil the potatoes, mash them into a puree. Add cream.
4. Mix potatoes with mushroom mixture and dilute with mushroom broth until the dish resembles kefir in consistency.
5. Bring to a boil. Add melted cheese, spices. Serve immediately. You can use cream to depict an original pattern on the surface, for example, a few droplets.

How to cook dried porcini mushroom soup with potatoes

For a classic mushroom soup made from dried mushrooms, large royal porcini are ideal. Based on them, it will be possible to make a delicious nutritious dish, which on fasting days can even replace meat or chicken, because mushrooms contain vegetable protein. You will need these components:

• dried white - 2-3 handfuls;
• potatoes - 3 pcs.;
• carrot;
• bulb;
• bay leaf;
• salt;
• black peppercorns.

It can be difficult to determine how much to cook dried mushrooms for soup so that they do not remain tough. After boiling, it is recommended to leave the broth under the lid for another quarter of an hour. Do this:

1. Soak whites in advance for 4-5 hours, then wash well.
2. Put in a saucepan, fill with water, bring to a boil. Cover with a lid, turn off the fire.
3. Cut the potatoes into strips or cubes, put in a saucepan.
4. Chop carrots and onions or grate, fry. Add to soup.
5. Boil everything together for another 15-20 minutes. Then serve with sour cream.

Video recipes: how to cook dry mushroom soup

A variety of recipes for healthy dishes gives room for imagination. The basic technology for making mushroom soup is very simple, but any housewife can come up with something original: for example, add tiny chicken meatballs, dough dumplings, or replace pearl barley with millet. The main thing is to remember that mushrooms have their own rich rich taste, so they should be supplemented with neutral products.

Recipe from Chef Ilya Lazerson

Delicious Bean Recipe

with buckwheat

Even a very busy hostess or a novice cook can cook fragrant mushroom soup with vermicelli quickly and without excessive effort. The dish is prepared both in chicken broth and vegetable broth. It can be safely introduced into the menu of people who follow a diet for weight loss or honor numerous church holidays and fast.

To prepare the soup, champignons, mushrooms, boletus, porcini mushrooms, chanterelles are taken. Any mushrooms are good in a mix, as they always blend harmoniously with each other. Frozen, store-bought, do not require pre-cooking. It is enough to defrost them naturally (without water). Dried mushrooms should be pre-soaked in cold water for 4 hours, and then rinsed thoroughly.

Fresh forest mushrooms must be sorted and cleaned. They must be boiled in a separate pan in lightly salted water for about 30 minutes. Here you can add a little laurel and black peppercorns. This water after cooking is completely drained and not used for food. Ready mushrooms are laid out in a colander so that all the liquid is glassed.

Taste Info Hot soups / Mushroom soup / Vermicelli soup

Ingredients

• Broth (vegetable, chicken) - 2 l;
• Mushrooms: dry - 150 g, frozen - 250 g, fresh - 200 g;
• Small vermicelli from durum wheat - 80 g;
• Potatoes - 2 pcs.;
• Odorless sunflower oil - 30 ml;
• Carrots - 1 pc.;
• Bulb yellow or white - 1 pc.;
• Fresh greens - parsley, dill, celery;
• Black pepper and salt - to taste.

How to cook fresh mushroom soup with vermicelli

In the presence of ready-made chicken broth, soup with mushrooms and vermicelli is cooked in about 30 minutes. However, the use of ordinary water does not in the least detract from the taste of the finished dish. So, while the liquid in the pan boils, you need to peel the washed and prepared vegetables.

Prepared potatoes are cut into cubes of the same size. As soon as the liquid boils, potatoes are put into it, salted.

Carrots are best grated. So her "presence" in the soup will become more harmonious, and the color of the broth will become deeper. Onions cut into small cubes.

Put a medium-sized frying pan with a flat bottom on a slow fire. All sunflower oil is poured here, onions and carrots are immediately laid out. These vegetables must be sautéed over low heat with constant stirring. When the contents of the pan acquire a light golden hue and become soft, the frying is considered ready.

Mushrooms are cut depending on their size: large ones into 4 parts, and small ones into 2. Now they need to be added to the sautéed vegetables and hold a little over an even heat, stirring often.

After 3 minutes, the contents of the pan can be sent to the pot with the finished potatoes.

As soon as the saucepan boils again, vermicelli is poured into it. So that the pasta does not sink to the bottom and does not turn into a lump, the contents of the container are stirred for a minute.

It remains to cook the soup for no more than 5 minutes. For taste, bay leaves are added, which should be removed from the soup at the end of cooking. At this point, the dish is peppered and salted. After the soup is cooked, chopped greens are laid out in it.

The saucepan removed from the fire should “reach” to the desired state. To do this, the soup is left under the lid for 5 minutes, and only then it is poured into plates. A great addition to the dish is a teaspoon of thick sour cream in each serving.

Mushroom soup with noodles is ready, this light dish with a rich smell will perfectly diversify the everyday menu and will become a good part of the festive feast.

Recipe for lean dried mushroom soup with vermicelli and potatoes. If you are fasting, then this soup is just for you. Thanks to dried mushrooms, this soup has a sufficient amount of useful and nutritious substances. Dried mushrooms contain a lot of vitamins (especially group B), trace elements, fiber, they are endowed with antimicrobial and anti-cancer properties. Therefore, do not neglect honey mushrooms, especially in early spring, in fasting.

To make the soup hearty enough, you can add any noodles (without egg) and potatoes to it. Broth, for lean soup, it is better to choose vegetable or add seasoning with the taste and aroma of mushrooms.

Required Ingredients:

1 st. a spoonful of powder (optional);

1 onion;

1 carrot;

2 - 3 potatoes;

1 handful of vermicelli (cobweb);

2 tbsp. tablespoons of olive oil;

1 bouillon cube with mushroom flavor;

Salt and black pepper to taste;

1 bay leaf (optional)

How to cook:

To prepare mushroom soup, take a handful of dried mushrooms. Pour some cold water over and leave overnight. During this time, the mushrooms will soften well and spend much less time for cooking.

Then, in the morning, strain the soaked mushrooms and cut into small pieces with a knife. Mushrooms can be left whole if desired. Transfer the mushrooms to a saucepan, cover with water and boil over medium heat. After about 20 minutes from the moment of boiling, pour a spoonful of dried raincoat into the pan and continue to cook for another 20 minutes.

In the meantime, fry finely chopped onions and grated carrots in olive oil. Peel potatoes and cut into small cubes.

Put the fried carrots with onions in a pot with soup.

Add the powdered or cubed mushroom seasoning to the soup, taste it for salt, and add more seasoning if needed. As soon as the soup boils again, add the potato cubes and bring to a boil.

Soup from dried mushrooms with vermicelli is a traditional Russian dish, a frequent guest of the winter menu. After all, in Russia in the summer they always harvested and dried mushrooms in order to enjoy hot fragrant food in the cold season. The recipe for dried mushrooms with vermicelli is quite simple, and this article describes the steps for preparing it.

About Dried Mushroom Soup

It is believed that the best option - the most fragrant and tasty - is from porcini mushrooms. A good soup is obtained from boletus and boletus.

Before use, dry mushrooms are soaked for several hours, then boiled in the same water. Then the broth is filtered through cheesecloth, the mushrooms are washed very thoroughly.

In addition to excellent taste, it has another important advantage: mushrooms are consumed very economically and last for a long time.

Classic recipe

For soup with dried mushrooms and noodles you will need:

• 100 grams of mushrooms;
• 2 onions;
• 2 liters of water;
• 4 tablespoons of vermicelli;
• 50 grams of ghee;
• one carrot;
• two potato tubers;
• salt.

How we cook:

• Rinse mushrooms, soak for several hours in water.
• After the dried mushrooms are soaked, boil them until soft in the water where they were soaked. If you skip the soaking step, it will take much longer to cook the soup.
• Strain the resulting broth, rinse the mushrooms themselves with tap water and cut into small pieces.
• Grate carrots (take a small one), finely chop the onions. Fry the vegetables in melted butter for three minutes, then put the mushrooms on them and cook everything together for about five minutes.
• Send the mushrooms with onions and carrots, sliced ​​potatoes and salt to the broth strained after boiling the mushrooms.
• When the potatoes are half cooked, add vermicelli to the soup.
• Cook the soup for another five minutes. Then remove from the stove, add chopped greens and let it brew for about ten minutes.

Pour the hot soup into bowls and add a spoonful of sour cream to each.

With chicken

The recipe can be slightly diversified by adding chicken to the composition. The combination of chicken, mushrooms and vermicelli is perfect, and this soup is just as easy to make. So the ingredients are:

• chicken breast with skin;
• 3.5 liters of water;
• 60 grams of dried forest mushrooms;
• one bulb;
• one carrot;
• one parsley root;
• vermicelli - to taste;
• pepper;
• rast. butter;
• fresh greens;
• salt.

How we cook:

1. Pour dried forest mushrooms with warm water for half an hour.
2. Wash carrots and onions and cut into small cubes.
3. Wash the chicken breast with bone and skin, send it to a saucepan, pour in water, put parsley root, ground pepper and salt, cook over low heat, remembering to stir and remove the foam.
4. Pour a little sunflower oil into another pan and heat it up. Sauté the onion in it, then add the carrots and cook them together until the carrots are lighter in color. Pour chicken broth into the saute and cook over low heat.
5. Put the mushrooms in a saucepan with browned vegetables and broth, bring to a boil, reduce the gas and continue to cook for a few more minutes.
6. Remove the skin from the chicken and put it in the soup. At the very end of cooking, throw a few small handfuls of small thin vermicelli into it and bring to readiness.

Pour the finished chicken soup with dried mushrooms and vermicelli into bowls, sprinkle over each chopped fresh herb.

Conclusion

Mushroom soup made from dried mushrooms with vermicelli can be vegetarian or meat. The best meat in this case is chicken. For such a soup, you need to take a breast (not a fillet) or a leg (thigh). It is important to cook the chicken broth correctly, it should turn out to be quite rich, so you do not need to remove the skin and bone. As pasta, both small vermicelli and long vermicelli, as well as noodles - purchased or homemade, are suitable.