Dried mushroom soup is very popular, especially among residents of cities who cannot enrich their diet with fresh mushrooms, as it is not easy to collect them or buy them. There are many ways to make soup from this product, and this recipe describes how to make dried porcini mushroom soup with vermicelli.
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You will need
-
- 2 medium potatoes
- 1 onion
- 1 carrot
- 50 grams of dried porcini mushrooms
- butter
- 4-5 tablespoons of fine straw noodles
- pepper
- Bay leaf.
Instruction manual
1
Inspect dried porcini mushrooms. They should be light, uniformly solid, without wormholes, mold and bugs, have a pleasant, specific mushroom smell. Rinse the mushrooms thoroughly and soak for three hours in a large volume of chilled boiled water (approximately 1 liter).
2
Peel the carrots and onions. Chop them finely, put them in a pan and sauté in butter for 10 minutes over low heat, stirring constantly. Remove the mushrooms from the water and squeeze them out. They should become soft. If the mushrooms are large, then you need to cut them into smaller pieces and put in a pan with vegetables. Add a little water and simmer under the lid for 5-10 minutes.
3
Strain the water in which the mushrooms were soaked, pour into a saucepan and put on a stove to bask. Peel the potatoes, cut them into small cubes and put in a boil in boiled water.
4
Check potato readiness. If the cubes are soft, then pour the vermicelli into the pan. Cook for three to five minutes, stirring constantly, so that the vermicelli does not stick to the bottom of the pan. Add overheated vegetables with mushrooms, bay leaf and black pepper to the pan to taste, salt. Delicious mushroom soup of dried mushrooms is ready.
note
You can soak the mushrooms in a small amount of milk, then the smell of mushrooms will be stronger.
Dried porcini mushrooms after they get wet should definitely be tasted, some may be bitter, they cannot be used, otherwise the soup will be bitter.
You can use other dried mushrooms for cooking soup, such as boletus and boletus, but then the broth will be black.
Vermicelli should not be boiled, otherwise the soup will be cloudy, and it will not be possible to reheat it.
Vermicelli can be replaced with pearl barley, but it must be boiled separately and rinsed well before putting into soup.
Useful advice
The soup is well served with green onions, dill, parsley and sour cream, you can separately serve dried, small croutons of white bread.