Primary treatment
Before making dried mushroom soup,you should take some of them and soak them in milk or cold water. Since they swell a lot, then buy them for one preparation ¼ of a briquette or a package. If you have homemade mushrooms, then 6-8 pieces will be quite enough. Soak them overnight so that you can start working with them in the morning. But 4 hours is enough time for them to absorb water and swell. To determine readiness, you can touch them. They should be soft and convex. The water in which the mushrooms were soaked is not poured out, but filtered through double gauze and used to make broth, which turns out rich, aromatic and tasty. Mushrooms should be fried until golden brown before adding to the broth. They are allowed to drain and placed in a frying pan in hot vegetable oil. They absorb a lot of vegetable oil, and this must be taken into account during frying, make sure that they do not burn. After the mushrooms are fried, they are removed to a plate, and the rest of the vegetables are fried there. Onions, carrots, tomatoes, if desired, are fried until golden brown.
Preparation of mushroom soup
To prepare broths, use water,remaining after soaking the mushrooms. The recipe for mushroom soup recommends bringing it to a boil and skimming off the foam several times. Then add potatoes to the mushroom broth, cook for 10 minutes, then add the fried mushrooms. Continue cooking for another 10 minutes, add rice, bay leaf and vegetables. In 5 minutes, the dish will be ready. Add pepper and herbs and leave to finish cooking on the stove. The rice should be slightly undercooked. It tends to swell in boiling water. The taste of boiled rice that has swelled too much is impaired. This first course is eaten with sour cream. This is the basic recipe for mushroom soup. There are many variations of recipes in which rice can be replaced with other cereals. Soup from dried porcini mushrooms with beans is a first course rich in vegetable protein. Pre-soaked beans are boiled until done. Fry the swollen porcini mushrooms ready for cooking with a large amount of onion until golden brown. Then mix everything, pour in the broth and simmer at a low temperature for about 10 minutes, adding finely chopped greens at the end of cooking. Dried mushroom soup with pearl barley is a popular choice during Lent. It contains a large amount of vegetable protein, which successfully replaces meat. Pearl barley is poured first into cold strained water, from which the mushroom broth will be prepared. After 20 minutes of boiling, add potatoes, after another 10 - fried porcini mushrooms, then fried vegetables, bay leaf, after 5 minutes ground black pepper and greens.
Recipe for buckwheat soup with porcini mushrooms and potato dumplings
To prepare this dish you will need for 1.5-2 liters of water:
- 250 g of soaked white mushrooms,
- 13 cups of buckwheat,
- bulb,
- a small carrot,
- bay leaf, herbs, pepper, salt.
To prepare dumplings:
- 4 potatoes,
- 1 egg,
- 4 tbsp. spoons of flour,
- a pinch of salt.
Peeled potatoes need to be boiled until done.and make a puree. Add an egg, flour, and salt to the cooled puree and form dumplings. Sort out the buckwheat, wash it, and lightly fry it in a dry, hot frying pan. Soak and chop the dried porcini mushrooms, and fry until golden brown. Fry the vegetables separately. First, throw the buckwheat into the boiling water, then the dumplings and mushrooms after 10 minutes. After 5 minutes, add everything else. After another five minutes, the mushroom soup made from dried mushrooms will be ready. Some first courses made from dried mushrooms include processed or grated cheese. Recipes suggest adding it to pureed mushroom soups. To prepare them, put boiled potatoes through a blender, and fry the mushrooms with vegetables. Add the mushrooms and vegetables one by one to the hot mushroom broth, and let everything simmer for 5-10 minutes over low heat. Add the mashed potatoes and grated cheese last. Bring to a boil again, add the spices, and turn off the heat. Serve sprinkled with herbs. You don't have to add cheese to the broth, just sprinkle it on top of the finished dish along with the herbs.
Countryside mushroom house
In villages they love this first course.In spring, during Lent, a soup made from dried porcini mushrooms is made - myrgovnitsa. The mushroom broth is boiled for about an hour together with a whole onion. Then potatoes are added to this rich broth and the cooking continues for another 20 minutes. After that, remove from heat and serve. You can add homemade noodles to the myrgovnitsa recipe. They are mixed with one egg, adding as much flour as is necessary to obtain a hard piece of dough. It is divided into several portions, each of which is rolled out very thinly. Sprinkle the rolled out flatbread with flour, roll it up and cut into thin rings. These rings are easily unrolled into thin noodles, which are added to the mushroom soup before the end of cooking. After 5 minutes, the noodles will be cooked and the first course can be eaten. Myrgovnitsa must be served with sour cream. All mushroom dishes contain a lot of vegetable protein. Therefore, adding meat to them is not at all necessary. Just sprinkle some herbs and enjoy a delicious and filling dish.
