A bunch of dried mushrooms helps out when there are not many products left in the refrigerator, and you don’t really want to go to the store. From dried mushrooms it turns out, although a simple soup, but very tasty.
Pick your recipe
You will need
- - 300 g of meat for the broth;
- - 100 g of dried mushrooms;
- - 3 potatoes;
- - 1 onion;
- - half a carrot;
- - a handful of vermicelli;
- - peppercorns, salt, lavrushka.
Instruction manual
1
Boil the soup broth first. To do this, put the meat in cold water, bring to a boil, reduce heat, cook for 1 hour, removing the scum. You do not need to salt water, the amount of ingredients is calculated on a three-liter pan.
2
Put dried mushrooms (for example, allsorts) in a convenient container, pour two glasses of boiling water, cover, leave for 20 minutes to make them softer.
3
Peel the onion, chop finely, peel the carrots, rub on a coarse grater. Warm the vegetable oil in a frying pan, fry the onions until transparent, salt, add carrots. Leave the roast until ready to cook under the lid.
4
Remove the mushrooms from the dishes, cut into thin strips. Mushroom infusion do not rush to pour - it is still useful. Pull the finished meat onto a plate, leave to cool. Throw mushrooms into boiling broth, add infusion. After 10 minutes, add chopped potatoes.
5
After 10 minutes of cooking, salt the soup, add the vegetable frying, peppercorns, bay leaf, cook until the potatoes are ready. Cut the cooled meat, send it to the soup.
6
Melt the butter in a skillet, add a handful of vermicelli, and calcine to a brownish color. Put with oil in a pan, cook until tender. Just do not digest the vermicelli. The dried mushroom soup is ready, let it brew a little, and then pour into soup plates.