What will warm us on cold autumn or winter days? After all, one wants to feel the warmth and joy of the sun's rays, and on the street it is cloudy and windy. I suggest you warm your soul and cheer yourself up by cooking and tasting dried mushroom soup . Having lunch with such a wonderful dish, you will gain strength, any fatigue or depression will recede, and with even greater desire you will wait for the summer. And it will definitely come. And you will again go to the forest to replenish your supplies for the winter, from which you can cook delicious mushroom soup from dried mushrooms.
But first, let's deal with mushrooms. This is especially important for those who know little about them! Why? Mushrooms can bring not only benefits to humans, but also harm. Everyone knows that they are edible and poisonous. So use only those in which you are completely confident! And if you think that toxic substances are destroyed by cooking, you are very mistaken.
But let's not talk about sad things. After all, we were going to cook a healthy and very tasty mushroom soup from dried mushrooms. Especially pleased will be the pretty young ladies who are following the figure. Indeed, mushrooms contain more protein than beef or fish. We will not “put aside” and quickly prepare fragrant soup.
We need: 2 liters of water, 70 g of dried mushrooms, 3-4 medium potatoes, 0.5 cups of barley, onions - 1 head, medium carrots - 1 pc, olive oil for sautéing, bay leaf - 2-3 pcs, black pepper or sweet peas, salt, sour cream and dill to taste.
Are you planning to cook soup for dinner? So, in the morning, sort, wash and soak the mushrooms in cold water. They should be saturated with moisture and become soft. To do this, they will need at least 3 hours. But barley is better to soak overnight. This will allow you to cook the soup much faster. So, the mushrooms "came to life" in the water. We take the pan, pour 1 1/2 liters of water there and put it on the fire. We also send our wonderful mushrooms (along with the water in which they were soaked) and barley. The barley soaked in advance will be cooked quickly enough, in about 25-30 minutes. Immediately after the water boils, we add chopped potatoes to the pan. To add flavor, we send bay leaves and a couple of peppercorns to the pan. Salt the soup and reduce the heat. Dice the onions, three carrots on a coarse grater and sauté in a pan with the addition of olive oil. If desired, a little celery (root) can be added to carrots and onions. Put the contents of the pan into the pan and cook another 5-10 minutes. Cover our soup with a lid, turn off the stove and insist it for another 5-10 minutes.
We decorate each bowl with soup with sour cream and chopped herbs. Dried mushroom soup is ready!
Forgot to soak the pearl barley, and the soup with mushrooms is as terrible as you want! No problem! Cook the mushroom soup with vermicelli. Take the same set of products, only instead of pearl barley you will need vermicelli. And another new ingredient is ghee. Boil the mushrooms, then remove them from the broth and chop finely. Fry them in ghee with onions and carrots and put back into the broth, along with chopped potatoes. Salt, pepper, drop bay leaf into boiling broth. Add vermicelli 10 minutes before cooking. One more variant of mushroom soup is ready.
And for gourmets, I propose to cook mushroom soup in chicken broth. Again, the product mix does not change. First we only cook the chicken (200-300 g), and after boiling the chicken stock we add mushrooms. We add all other products in the same order as for mushroom soup from dried mushrooms. The combination of chicken and mushroom broth is simply amazing! The delicate and delicate aroma of chicken and the dizzying smell of forest mushrooms - this is what will warm you in any weather and at any time of the year!