Mushroom soup from dried mushrooms

What will warm us on cold autumn or winter days? After all, you want so much to feel the warmth and joy of the sun rays, and on the street it's cloudy and windy. I suggest that you warm your soul and cheer yourself up by cooking and tasting mushroom soup from dried mushrooms. Having dined with such a wonderful dish, you will gain strength, any fatigue or depression will recede, and even with a greater desire you will wait for the summer. And it will come. And you again will go to the forest to populate your supplies for the winter, from which you cook delicious mushroom soup from dried mushrooms.

But first we'll deal with the mushrooms. This is especially important for those who know little about them! Why? Mushrooms can bring not only human benefit, but harm. Everyone knows that they are edible and poisonous. So use only those in which you are completely sure! And if you think that poisonous substances are destroyed during cooking, you are very wrong.

But let's not talk about sad things. After all, we were going to make a useful and very tasty mushroom soup made of dried mushrooms. Particularly satisfied are the lovely young ladies who follow the figure. After all, mushrooms contain more protein than beef or fish. We will not "shelve" and quickly cook a fragrant soup.

We need: 2 liters of water, 70 g of dried mushrooms, 3-4 medium potatoes, 0.5 cups of pearl barley, onions - 1 head, average carrots - 1 pc, olive oil for passering, bay leaf - 2-3 pcs, black pepper Or sweet peas, salt, sour cream and dill to taste.

Did you want to cook soup for dinner? So, in the morning, go through, wash and soak the mushrooms in cold water. They must be saturated with moisture and become soft. To do this, they will need at least 3 hours. But the pearl barley is better to soak for the night. This will make cooking a soup much quicker. So, the mushrooms "came to life" in the water. Take the pan, pour 1 1/2 liters of water and put it on the fire. There we send our wonderful mushrooms (along with the water in which they were soaked) and pearl barley. Wrapped beforehand, the pearl bar will cook fairly quickly, in about 25-30 minutes. Immediately after the water boiled, we add the cut potatoes to the pan. To add flavor, we send laurel leaves and a couple of peppercorns to the pan. Salt soup and reduce fire. Onions cut into cubes, carrots three on a large grater and we pass in a frying pan with the addition of olive oil. If desired, a little celery (root) can be added to the carrot and onions. The contents of the frying pan are put into a saucepan and cook for another 5-10 minutes. Cover cover our soup, turn off the stove and insist it for 5-10 minutes.

Each plate with soup is decorated with sour cream and chopped herbs. Mushroom soup from dried mushrooms is ready!

Forgot to soak the pearl barley, and the soup with mushrooms horror as you want! No problem! Cook the mushroom soup with vermicelli. Take the same set of products, only instead of a pearl bar you will need vermicelli. And one more new ingredient is the heated oil. Boil the mushrooms, then remove them from the broth and finely chop. Fry them on melted butter along with onions and carrots and put back into broth, along with chopped potatoes. Salt, pepper, throw a bay leaf into the boiling broth. 10 minutes before the readiness to add vermicelli. So one more variant of mushroom soup is ready.

And for gourmets I propose to cook mushroom soup on chicken broth. Again, the set of products does not change. Only we cook first chicken (200-300 g), and after boiling chicken broth we add mushrooms. All other products are added in the same order as for the mushroom soup from dried mushrooms. The combination of chicken and mushroom broth is simply delicious! The delicate and delicate aroma of the chicken and the dizzying smell of forest mushrooms - that's what will warm you in any weather and at any time of the year!