Dried porcini mushroom soup

soups 574 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Dried porcini mushroom soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 minutes
  • Calories: -
  • Difficulty: Easy
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Recipe for making soup from dried mushrooms (white). The soup turns out to be unusually aromatic and tasty.

Ingredients

Directions

  1. First of all, we will soak the mushrooms. It is good to soak dried mushrooms for the whole night, and in the morning you can calmly start cooking the soup.
  2. The mushrooms should become soft. Leave the water in which the mushrooms were soaked for the broth. Further, the main secret of this soup is - frying mushrooms (ten minutes in vegetable oil). Then fill the mushrooms with water and cook. Salt to taste.
  3. Now you need to brown the noodles a little. This will prevent the noodles from boiling over during boiling.
  4. Peel the potatoes and cut into small pieces. Then add the potatoes to the soup.
  5. Peel the carrots, grate them (fry in oil, in which the mushrooms were fried) and add to the soup. Add dried herbs and bay leaves five minutes before the end of cooking. We let it brew for about fifteen minutes.

Dried porcini mushroom soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 minutes
  • Calories: -
  • Difficulty: Easy

Recipe for making soup from dried mushrooms (white). The soup turns out to be unusually aromatic and tasty.

Ingredients

Directions

  1. First of all, we will soak the mushrooms. It is good to soak dried mushrooms for the whole night, and in the morning you can calmly start cooking the soup.
  2. The mushrooms should become soft. Leave the water in which the mushrooms were soaked for the broth. Further, the main secret of this soup is - frying mushrooms (ten minutes in vegetable oil). Then fill the mushrooms with water and cook. Salt to taste.
  3. Now you need to brown the noodles a little. This will prevent the noodles from boiling over during boiling.
  4. Peel the potatoes and cut into small pieces. Then add the potatoes to the soup.
  5. Peel the carrots, grate them (fry in oil, in which the mushrooms were fried) and add to the soup. Add dried herbs and bay leaves five minutes before the end of cooking. We let it brew for about fifteen minutes.

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