How to cook dried porcini mushroom soup

Recommended ways to cook dry soup porcini mushrooms with the addition of a variety of ingredients. Far from always dried porcini mushroom soup – this is a standard mushroom mushroom with the addition of potatoes, herbs, onions and butter. Right selected recipe soup of dried porcini mushrooms will satisfy taste preferences of all family members. You can add not only potatoes, but also cabbage, barley and a number of other nutritious cereals. FROM the addition of other products is not quite an ordinary dish. But It has high nutritional value. Next time, before re-read the soup with dried porcini mushrooms the proposed selection of recipes and choose your favorite method culinary processing of forest gifts.

Dry porcini mushroom soup with potatoes


  • 8-10 g dried porcini mushrooms
  • 200 g of potatoes
  • 25 g carrots
  • 30 g celery
  • 12-15 g of onion
  • 3 g flour
  • 1 clove of garlic
  • Water
  • Caraway
  • Greens

Cut carrots and celery roots into strips and sauté. Boil dried mushrooms soaked in water and cut into strips. Cut the potatoes, dip in a boiling broth and cook until half-preparedness. In caramelized flour add caraway seeds, mushrooms, roots, onion and simmer for 6–8 minutes. Then put dressing in dry white soup mushrooms with potatoes and bring to readiness. Add pounded with salt garlic, chopped parsley and season with a decoction roots.

Dry Mushroom Soup Recipe


  • 2 tbsp. tablespoons dried porcini mushrooms
  • 300 g squash
  • 250 ml of milk
  • 2 tbsp. tablespoons chopped parsley
  • 1 carrot
  • 1 onion
  • 4 tbsp. spoons of sour cream
  • Water
  • Salt
  • Pepper

According to the recipe for mushroom soup from dried porcini mushrooms, carrots and zucchini peel and grate, chop the onion.

Soak the mushrooms first, then boil in a pan, changing the water twice.

Strain the broth, cut the mushrooms into strips.

Pour in the mushroom broth, add salt, pepper and carefully mix.

Squash, carrots, onions and chopped mushrooms shift in potty.

Pour in milky mushroom broth, season with sour cream, sprinkle salt and pepper, close the lid and set for 20 minutes in moderately preheated oven.

Before serving, sprinkle the dish with chopped herbs.

How to cook mushroom soup with dried porcini mushrooms


  • 2 cups of vegetable broth
  • 6 potatoes
  • 50 g dried porcini mushrooms
  • 1 onion
  • 7 carrots
  • � parsley root
  • 1 slice of celery root
  • 75 g butter
  • 500 g rice
  • 3-4 tbsp. spoons of sour cream
  • Water
  • 1 tbsp. a spoonful of chopped parsley
  • salt to taste

Before you cook the mushroom soup of dried porcini mushrooms, they need to rinse, pour cold water for 3-4 hours, and then in it cook. Remove, cut into small slices, and strain the broth. Peel the onion, rinse, chop finely, put in a deep pan and fry in hot oil. Then add shredded roots, carrots, boiled mushrooms, and vegetable broth stew (until the roots are soft). After that, to cook the soup from dry porcini mushrooms, stew vegetables evenly spread in pots with hot strained mushroom broth, bring to boil, pour the washed rice into small cubes potatoes and cook for about 20 minutes. 3-5 minutes before being ready to salt and season with sour cream. When serving, sprinkle the dish with herbs.

How to make dried porcini mushroom soup


  • 100 g dried mushrooms
  • 150 ml of milk
  • Water
  • 50 g of rice
  • 30 g carrots
  • 25 g onion
  • 1 tbsp. spoon of sunflower oil
  • 50 g of potatoes
  • Spice
  • spices
  • sour cream

Before you make soup from dried porcini mushrooms, you can pour warm milk for 2-3 hours. After that, squeeze the mushrooms, cut and dip in boiling water. Then add the rice fried on sunflower oil carrots and onions, potatoes, spices (in summer you can add spicy herbs). Serve with sour cream.

Dry porcini mushroom soup


  • 200 g dried porcini mushrooms
  • 1 cup rice
  • 75 g onion
  • 1 tbsp. flour spoon
  • 2-3 lemon slices
  • Water
  • mustard oil
  • salt

Boil the mushrooms and chop. Pour the broth into the pan, pour into him rice and add onions fried in mustard oil. To fill mashed soup of dried porcini mushrooms with flour, salt, boil and wipe. Add mushrooms. Before serving, put in each a plate of 2-3 slices of lemon (with zest).

Soup of dried porcini mushrooms with rice, cream and lemon. Ingredients:

  • 200 g dried mushrooms
  • 75 g of rice, water
  • 50 ml cream
  • 20 g onions
  • 10 g flour
  • ¼ lemon
  • salt and spices to taste

Boil porcini mushrooms almost until ready and chop finely. IN mushroom broth put onion and rice and cook until tender last one. Then add flour, add chopped mushrooms and cream.

Before serving, put 2-3 lemon slices in a plate (with zest).

Dry porcini mushroom soup with pearl barley


  • 20 g dried porcini mushrooms
  • 100 g pearl barley
  • 1 parsley root
  • 1 slice of celery root
  • 1 onion
  • 1 tbsp. a spoonful of butter
  • 1-2 egg yolks
  • 2 tbsp. spoons of sour cream
  • Bouillon
  • � lemon juice (or 1 tbsp.spoon of vinegar)
  • water
  • salt
  • greens

Boil the cereals until tender in slightly salted water and drain. Stew sliced ​​roots and soaked mushrooms a little stew in oil, then cook in part of the broth until cooked. Egg mix the yolks with sour cream, a small amount of broth and lemon juice. Pour it all over with the remaining broth and add boiled cereals. When dried porcini mushroom soup with barley cool, warm it again, but do not bring to a boil, so that egg yolks did not curl.

Dried mushroom soup. Composition:

  • 150 g dried porcini mushrooms
  • 6 tbsp. tablespoons of oil
  • 1 onion head
  • 1 tbsp. flour spoon
  • Red pepper
  • 2 tomatoes
  • 0.5 liters of water
  • 2-3 tbsp. spoons of vermicelli
  • faceted glass of sour milk
  • 2 eggs
  • black pepper and parsley

Mushrooms are washed and soaked in cold water for 1-2 hours. Passivated in oil onion, flour, red pepper and tomatoes, pour boiling water and cook everything until cooked. Soup can be seasoned with rice, noodles or julienne vegetables. Sour is added before the end of cooking milk and eggs, as well as finely chopped parsley and black pepper.

Soup with mushrooms and fried meat. Composition:

  • 350-400 g soft beef
  • 1 tbsp. a spoonful of fat or butter
  • celery or parsley
  • 8-10 potatoes
  • 30 g dried porcini mushrooms
  • 2 small pickles
  • Salt
  • Pepper
  • Greens
  • sour cream

Cut the meat across the fibers into 4–5 pieces, beat and lightly fry on both sides. Then dip in a cooking pot, pour 1 liter of boiling water and the liquid formed in the pan with frying meat. When the meat becomes semi-soft, put the potatoes and cook until cooked. 10 minutes before the end of cooking add chopped pickles, prepared and sliced boiled mushrooms and seasonings, continue cooking. Serve soup on the table transparent or with sour cream. Sprinkle with greens on top.

Dry porcini mushroom soup in a slow cooker


  • 2 cups white beans
  • 1 cup dried porcini mushrooms
  • 1 carrot
  • 1 onion
  • 2 potato tubers
  • 3 l of water
  • black peppercorns
  • salt
  • greens

Soak overnight beans and dried porcini mushrooms. Onions and carrots peel, wash and chop finely. Put in the bowl of the multicooker and fry in the Baking mode for 20 minutes. Peel the potatoes and to cut in cubes. To add onions and carrots beans, mushrooms, potatoes, peppers, salt and water. Turn Extinguish and Cook 2 h

In the finished soup of dried porcini mushrooms in a slow cooker add chopped greens.

Peasant soup with dried mushrooms. Composition:

  • 30 g dried porcini mushrooms
  • 3 l of water
  • 1/2 small head of fresh cabbage
  • 7–8 potatoes
  • 2 carrots
  • 1 large onion
  • 5–6 medium-sized tomatoes
  • 2-3 cloves of garlic
  • 1 bay leaf
  • 1 tbsp. a spoonful of parsley
  • 1 tbsp. a spoonful of dill
  • 3 tbsp. tablespoons of vegetable oil
  • Salt
  • peppercorns

Boil dried mushrooms well until soft. Decoction strain through cheesecloth put on a colander. Boiled mushrooms rinse in running water so that no sand remains. Mushrooms, onions and finely chop the carrots, salt, fry in a pan in vegetable oil until golden brown. Pour in water and mushroom broth, bring to a boil, pour chopped potatoes, a little boil, add cabbage, bay leaf, peppercorns and cook almost ready. Put coarsely chopped tomatoes, hold on fire for 15 minutes, remove soup from heat, add finely chopped to it greens and crushed garlic.

Mushroom soup with peas. Composition:

  • 300 g peas
  • 30 g dried porcini mushrooms
  • 1 liter of mushroom broth
  • 2 carrots
  • 2 onions
  • 1 tbsp. a spoonful of butter

Pre-soak mushrooms, boil, combine with boiled in water with peas and boil. (The water in which the peas were cooked, pour out.) 5 minutes before readiness, season the soup with sausages carrots and onions.

Mushroom soup with vermicelli and tomato.


  • 100 g dried porcini mushrooms
  • 150 g of vermicelli
  • 50 g tomato paste
  • 50 g of sunflower oil
  • 1 large onion
  • 3 l of water
  • 1 tbsp. finely chopped dill
  • salt

Boil well-washed mushrooms in salted water until soft. Chop mushrooms and onions and fry in sunflower oil. Vermicelli boil separately until tender, recline on a sieve, rinse with cold boiled water. Dilute tomato paste with water in equal proportions and passer in sunflower oil, bringing to a density. Fried put mushrooms, tomato paste and boiled vermicelli in a pan, pour mushroom broth and boil. Sprinkle before serving greens.

Mushroom soup with ears. Ingredients:

  • 100 g dried porcini mushrooms
  • 3 l of water salt and pepper to taste

For minced meat:

  • 100 g of sunflower oil
  • 100 g of rice
  • 2 onions

For the test:

  • 200 g flour
  • 1 tbsp. spoon of sunflower oil
  • 1 egg
  • 1 glass of water
  • Spice
  • salt

Boil mushroom broth. Remove the mushrooms, chop and fry with chopped onion, then mix with boiled crumbly rice, pepper and salt. Prepare a fresh thick dough: pour flour onto the board, make a depression in the middle, pour in it water, egg, sunflower oil, salt and carefully stir; knead with hands until it becomes smooth, without lumps and when cutting does not reach for a knife. Put the dough on the board and cover for about 10 minutes with a hot pot so that in it gluten is well swollen; then roll it into a thin layer, cut into squares with a knife, put on each of them minced rice and mushrooms, collapse squares with triangles, glue the edges well by wetting them. Reason triangle wrap the finger of the left hand, and connect it with the right opposite ends – you get the shape of the eye. Prepared so boil the ears separately in salted boiling water, lay on colander and before serving, put in the prepared strained broth.

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