Dry boletus mushroom soup

Category: First meal
Dry boletus mushroom soup

Ingredients

Dried porcini mushrooms (boletus) 6 large (12 small)
Bulb onions 1-2 pcs.
Potatoes 5-7 pcs.
Liquid (mushroom infusion) 2 l
Salt taste
Freshly ground black pepper taste

Cooking method

  • Soak the mushrooms in warm water for several hours, or better overnight.
  • The mushrooms will not only soak themselves to softness, but will also saturate the water with a wonderful color, taste and aroma. Do not under any circumstances pour out this "mushroom water", it will be useful for our soup.
  • Squeeze the mushrooms lightly into the same infusion in which they were soaked. Rinse the mushrooms thoroughly to remove any sand. Believe me, crunching sand on your teeth can ruin any delicious dish, so it's better to spend a little more time on it. Cut large mushrooms in half, small ones - leave whole.
  • If you like fried onions, then sprinkle finely chopped onions in vegetable or butter right in the soup pan; for the dietary version, do not fry the onions, but simply chop and throw them into the pan.
  • Put the washed mushrooms there.
  • Peel, rinse and finely shave the potatoes into a saucepan. Personally, in soups, I prefer not the correct geometric shapes, but rather a creative mess, but you can cut the potatoes the way you like it: at least in cubes, at least in slices.
  • If the potatoes are boiled, then the shape is not at all important, since by the end of cooking it will turn into mashed potatoes.
  • Now almost all the ingredients are assembled. It remains to fill them with "mushroom water".
  • The infusion must be filtered through a good filter. Several layers of gauze, a few white paper napkins, and a cotton kitchen towel can serve as a filter. The main thing is that even the finest sand does not slip through.
  • Now we put everything on the fire and cook for an hour, and if the mushrooms are not softened enough - 1:30. Near the end of cooking, season with salt to taste.
  • At the end of cooking, pour into plates, putting 2 mushrooms (or 2 halves of a cut) in each and a pinch of freshly ground black pepper.
  • Season with cream or sour cream if desired.
  • This soup is easy to turn into mushroom stew by adding barley. This will thicken the soup and give it an extra bary flavor.
  • In our family, not everyone loves barley, so we cook like that. Give it a try and I promise you will love it!
  • Bon Appetit!

The dish is designed for

6

celfh
Need to try!
Arka, we, of course, do not dry the whole mushrooms, then we simply cannot dry out. I know that the whole thing tastes better, but the conditions do not allow it. I usually cut the mushroom lengthwise into three slices. Do you think I can make this soup?
And yet, six mushrooms do you fill with 2 liters of water?

Arka
Quote: celfh

Need to try!
Arka, we, of course, do not dry the whole mushrooms, then we simply cannot dry out. I know that the whole thing tastes better, but the conditions do not allow it. I usually cut the mushroom lengthwise into three slices. Do you think I can make this soup?
And yet, six mushrooms do you fill with 2 liters of water?
I get dried mushrooms whole from my grandmother, she dries in the oven
6 - these are very large mushrooms or 12 medium ones, so that for one serving of 2 mushrooms it turns out,
I can weigh at home by weight

and that's right - 2 liters of water for mushroom infusion.
tastes best the next day, however, like many soups
celfh
Quote: Arka

I get dried mushrooms whole from my grandmother, she dries in the oven
Yes, where can we go with our electric dryers ...
Arka, health and many years to your grandmother!

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