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Preparation description:

Ingredients:

• honey mushrooms - 0.5 kg
• pasta - 200 grams
• potatoes - 2-3 Pieces
• onion - 1 piece
• salt, pepper - to taste

Fragrant, spicy, delicate, refined and simply delicious. All these epithets, as a rule, come to mind to those who try a properly prepared mushroom soup from mushrooms. Forest mushrooms have always been very whimsical in pre-processing and in the cooking process. If you do something wrong, the amazing taste of wild mushrooms can be irrevocably spoiled. That is why we have prepared for you a collection of selected recipes for such a wonderful dish so that you will never have problems with cooking mushrooms.

Ingredients:

• potatoes - 0.5 kg .;
• fresh mushrooms - 0.3 kg .;
• vegetable oil - 0.1 l.;
• onions - 1 pc.;
• carrot - 1 pc.;
• salt and pepper to taste;
• greens and sour cream for serving.

Cooking process:

1. To get started, start preparing freshly picked or purchased mushrooms. They must be washed with the utmost care and accuracy under cold running water, and then moved to a sieve or colander. Thus, you can easily get rid of excess moisture.
2. The recipe allows you to leave mushrooms as a whole, but for convenience it is better to cut them into strips. Place a saucepan of salted water over medium heat. At the moment of boiling water, you can pour crushed mushrooms there. It is important not to overcook the food, so cook them for no more than 15 minutes.
3. To quickly cook soup from mushrooms, while the mushrooms are being cooked, you should not waste time in vain. Start cleaning your vegetables. Potatoes need to be freed from the peel, and then cut into strips or cubes. It remains only to throw the potatoes to the mushrooms and cook them together for half an hour. This time can be used to thoroughly peel and rinse carrots and onions under running water.
4. Put a heavy-bottomed pan on the fire and pour some sunflower oil into it. It should be well warmed up. Be sure to cut the onion into small cubes, and chop the carrots with a coarse grater. Then send them together to the frying surface, stir gently and cook until golden brown. It's hard to say exactly how long it will take. It usually takes 5-7 minutes.
5. Add the prepared vegetable mixture immediately to the mushroom soup. Check the dish for salt and pepper. Turn off the heat under the pot and cover with a lid. Rinse fresh parsley or dill under running water, chop finely and also add to the soup with fresh mushrooms. Ready! Serve hot with sour cream.

From dried mushrooms

Ingredients:

• dried mushrooms - 0.5 kg .;
• pasta - 0.2 kg;
• olive oil for frying;
• potatoes - 3 pcs.;
• onions - 0.1 kg .;
• pepper and salt to taste.

Cooking process:

1. If you know how to make soup from fresh mushrooms, but you only have last year's fragrant dry preparations, this recipe is best. Of course, dried mushrooms are also boiled, but first they need to be washed, and then poured with a small amount of boiling water and left to soak in this form for several hours. To make your mushroom soup especially tasty, do not drain the water in which the mushrooms were.
2. Prepared mushrooms can be removed from the water and slightly blotted with a paper towel, or simply allowed to drain excess moisture without assistance. Heat a small amount of olive oil in a frying pan and throw in the mushrooms. They should be cooked for 20-30 minutes. They should decrease in volume several times.
3. Send a pot of water to the fire, in which dry mushrooms were soaked. Add a little more liquid if necessary. Pour the fried mushrooms into the boiling broth. It will be possible to boil them until cooked quite quickly, so do not forget to add salt. Also add pre-prepared peeled and chopped potatoes along with onion cubes.
4. After ten minutes, you need to pour a small amount of pasta into the boiling broth with mushrooms. Next, you need to cover the soup with a lid and cook the dish for about 15 minutes. Dried mushroom soup is ready! This recipe allows you to use fresh mushrooms, but they will not be able to provide the dish with the same exquisite aroma and spicy taste.

From frozen mushrooms in a slow cooker

Ingredients:

• - 0.3 kg;
• carrot - 1 pc.;
• potatoes - 0.4 kg;
• onion - 0.4 kg .;
• pork - 0.3 kg;
• butter - 0.1 kg;
• salt, pepper and fresh herbs to taste;
• bay leaf - 2 pcs.

Cooking process:

1. Pork takes the longest time to cook, so we will start with it. Cut the meat into small cubes, and then transfer to the multicooker bowl. Pour the required amount of water over the pork and cook on the appropriate setting for 60 minutes.
2. Remove frozen mushrooms from the freezer and leave at room temperature until they are completely thawed. Next, you will need to drain the excess water. In the meantime, it is also worth doing the peeling of onions and carrots from the skin. These products should be completely crushed. Potatoes must be peeled and cut into cubes or pieces of any other shape that you like best.
3. When the pork is ready, take it out of the bowl and meat broth strain carefully. In a slow cooker, which needs to be rinsed after cooking meat, heat up some vegetable oil. On it you need to fry onions and carrots, mix gently and add the vegetable mixture with thawed mushrooms.

Mushrooms with onions and carrots should be stewed for 10-15 minutes. After that, it remains only to add water with broth, meat cubes and potatoes into the bowl. Don't forget to switch to brew mode. Set the time to 40 minutes and cover the dish with a lid. Check the slow cooker in half an hour to check the soup for salt and pepper. Add spices and bay leaves to give the dish a savory twist. When the soup from frozen mushrooms in a slow cooker is ready, let it brew a little. Enjoy your meal!

1. I soak overnight and cook for 40 minutes. Honey mushrooms dried herself
2. soak and boil for 5-10 minutes
3. 15 minutes
4. Like any dried mushrooms: 15-20 min. until half ready. 40 min. until ready.

how to cook soup from dried mushrooms?

1. mushroom soup

Put 2 handfuls of dried mushrooms into a 1.5-liter saucepan, pour warm water, let stand for 40 minutes. Remove, crumble, put back and cook for 50 minutes, add 3 potatoes diced, fried butter, 1 large grated carrot and 1 finely chopped medium-sized onion, a handful of thin vermicelli, salt or add a cube of mushroom broth.

Serve with sour cream and croutons.

2. like a normal mushroom
3. first they need to be soaked for about an hour, and then cook longer so that they are not tough, and cook the rest as usual
4. mushroom soup

mushrooms (summer, autumn, winter) - 300g

buckwheat - 2-3 tablespoons

onion - 1 bulb

milk - 1/2 cup or 2 tbsp. sour cream

herbs, salt - to taste

Sort the mushrooms, cut off the legs, wash, finely chop, put in a saucepan and cook for 30-40 minutes. Then add buckwheat, add chopped onions, salt and cook until the groats are ready. Season the soup with sour cream or milk. Sprinkle with herbs before serving.

5. boil the water until it is about to boil - peel a few potatoes, grate the carrots on a coarse grater, chop the onion, parsley. In the boiling water, put the potatoes, mushrooms and reduce the heat. At this time, sauté the onions and carrots over low heat in the oil that you like - vegetable, olive, creamy ... After 10 minutes of boiling - add onions with carrots after five minutes - a stirred egg, stirring vigorously all the time. Pour parsley, close the lid and let it brew for 20 minutes. Soup - ready!
6. I soak mushrooms, most often in the evening,

(if they immediately swelled well, but ahead of time,

can be put in the refrigerator until morning) and then

I fry onions, carrots in a pan, put soaked mushrooms

and also lightly fry and languish them, then pour water from them there,

in which they stood, and carcass a little.

I add all this to the pan when the potatoes are cooked until semi-soft.

I often cook mushroom soup with rice. (The mother-in-law loved pearl barley).

\ sometimes I add pickles, as in a pickle. Yummy.

I add dill, sometimes parsley.

Enjoy your meal

Then the soup is alive, ruddy and fragrant.

Recipes from - how to cook mushrooms at home

Among all the variety, there are useful and conditionally useful species. Although mushrooms belong to the second category, this does not make them less popular among housewives and mushroom pickers. Honey mushrooms, which are listed below, have a number of advantages. For example, mushroom dishes are rich in minerals and vitamins involved in hematopoiesis. According to some scientists, mushrooms contain substances that help the body fight cancer cells. AT traditional medicine mushrooms have long been used as a laxative, and with the help of honey mushroom juice they got rid of warts. Since mushrooms are low in calories (22 kcal), they are often included in diets.

How to cook mushrooms? These mushrooms are mainly consumed pickled, fried, boiled. Some prefer to harvest mushrooms in dried form. Skillful housewives know how to cook mushrooms in such a way as to serve them to festive table by adding various spices. But there is always one important rule for eating these mushrooms: cooking mushrooms begins with boiling them in order to destroy the toxic substances contained in their hats.

What to cook from mushrooms. recipes with mushrooms: pickled, frozen mushrooms, other dishes with mushrooms. - site about plants

Pickled mushrooms are loved by everyone - this is the most famous dish of mushrooms. Not the best appetizer in winter! Although mushrooms are also good and fried, and stewed, and boiled. They give each dish an unusual mushroom aroma and fill it with a unique taste. What to cook from mushrooms? See recipes with and others on this page, as well as in other materials about mushrooms.

You are reading the continuation of the article about autumn mushrooms.

Since mushrooms bear fruit en masse and are harvested in large quantities, they are mainly harvested for future use. Pickled mushrooms are good, salty, frozen and dried. Despite the fact that mushrooms belong to the third category of mushrooms, they are very nutritious and healthy. Honey mushrooms surpass many food products in terms of the content of certain vitamins, and the substances that make up them heal the body. Honey mushrooms contain proteins, glycogen, lecithin, sugars, nitrogen compounds, fatty acid, minerals. There is especially a lot of copper and zinc in mushrooms, 100 g contains a daily dose of these minerals. Extractive substances in mushrooms stimulate appetite and increase the digestibility of food. Enzymes contained in honey mushrooms help regulate the metabolic process in the body. Being a low-calorie product, mushrooms contribute to weight loss. Protein in mushrooms (as in all mushrooms) is hard to digest. More calories are spent on its assimilation than mushrooms give. It also promotes weight loss. On the other hand, this determines contraindications for the use of honey mushrooms. Mushrooms should not be eaten by children and elderly people, as well as people with diseases of the gastrointestinal tract, heart, liver and kidneys.

In the photo: autumn, or real, mushrooms.

Mainly used in cooking young mushrooms: hat and leg. In old mushrooms, only a hat is used for food. First, the mushrooms are sorted and washed in several waters or under running water so that the mushroom aroma does not disappear, after which large mushrooms are cut. Mushrooms are washed quickly so that the mushroom aroma does not disappear. The recipes below with mushrooms will help diversify your menu and make delicious preparations into winter.

What to cook from mushrooms. Recipes with mushrooms.

Pickled mushrooms. Recipe.

Put the washed mushrooms into a saucepan, bring to a boil while stirring. There is no need to add water, it is enough on the mushrooms after washing. It is necessary to cook mushrooms at a low boil, removing the foam, stirring occasionally. Shortly before the end of cooking, put bay leaves, sweet peas, cloves (a little), salt to taste in a saucepan with mushrooms. When the mushrooms settle to the bottom, and the marinade becomes transparent, pour 9% table vinegar into the pan at the rate of 50-75 g per 3-liter jar, and mix. When hot, put the mushrooms into prepared sterilized hot jars and roll them up with boiled lids. Turn the jars upside down. Pickled mushrooms are served on the table chilled, seasoned with vegetable oil, with onions or garlic.

Honey mushrooms are frozen. Recipe.

Option 1. Sort mushrooms, rinse, boil for 15 minutes, preferably without adding water. During the cooking process, add salt to taste, spices (optional). The cooled mushrooms are laid out in containers or plastic bags in small portions. Placed in freezer in Fast Freeze mode. After freezing, the mode is changed to normal. Frozen mushrooms are used as needed. After defrosting, they are cooked or eaten, seasoned with vegetable oil, onions or garlic.

Option 2. Boil mushrooms in salted water, put in a colander, cool. Unpack and freeze.

Honey mushrooms stewed with celery. Recipe.

Chop the onion and lightly fry vegetable oil. Add chopped celery root and mushrooms (can be defrosted), salt. Simmer over low heat until done. Sprinkle with chopped dill before serving.

Caviar from pickled, frozen or fresh mushrooms.

Option 1. Marinated, frozen (after defrosting) or boiled fresh (cooled) mushrooms pass through a meat grinder. Finely chop the onion and fry in vegetable oil. Mix cooled onions with mushrooms. Add salt and pepper to taste, mix, put in a salad bowl.

Option 2. Dried mushrooms (25-30 g) (or other mushrooms) soak for several hours in water, rinse, boil and cool. Mushrooms, salted (3 pcs.), seaweed 150 g, onion (2 heads) finely chopped and fried in vegetable oil. Salt, pepper, mix well and refrigerate.

Broth with mushrooms and onions.

Cook broth from dry mushrooms. Take out the mushrooms, cool, cut. Fry them together with chopped onion in vegetable oil. Add butter to the broth and heat up. Put mushrooms with onions in a plate and pour in the broth. Sprinkle finely chopped dill or parsley on top.

Borscht with fresh or frozen mushrooms. Recipe.

From fresh (or frozen) mushrooms (large caps cut into strips) cook the broth by adding fried finely chopped onions, parsley root and celery. Boil the washed unpeeled beets (you can microwave oven) or bake. Peel the slightly cooled beets, cut into strips, sprinkle with vinegar and mix. Put beets in hot broth with mushrooms, add bay leaf, peppercorns, salt, sugar. Borscht bring to a boil, add sour cream (100-150 g) and cook for another 5 minutes. Serve sprinkled with finely chopped dill and parsley.

Soup with mushrooms (fresh or frozen). Recipe.

Mushrooms (300 g) rinse, cut, boil for 40 minutes, frozen mushrooms are cooked less. Add washed buckwheat (4 tablespoons), fried onions to the broth and cook until cooked, season with salt to taste. At the end of cooking, pour half a glass of milk into the soup or put 2 tablespoons of sour cream. Serve on the table, sprinkled with herbs.

Honey mushrooms, fresh or frozen, fried in sour cream. Recipe.

Boil mushrooms (half a kilo) for 5 minutes, put in a colander, cut into strips. Defrost frozen mushrooms, cut. Fry mushrooms with onions (1-2 heads) in vegetable oil, salt and pepper. At the end, pour 1-2 tablespoons of sour cream into the pan. Serve on the table, sprinkled with herbs.

Stuffing from mushrooms for pancakes and pies. Recipe.

Rinse mushrooms, finely chop, stew in their own juice. Salt, add vegetable oil and fry. Separately, fry finely chopped onion. Mix everything and fill pancakes or pies.

Enjoy your meal!

If you dried mushrooms in the summer, then this will be a great addition to your winter menu. And of course this is a delicious first course, an excellent rich mushroom soup. Soak the mushrooms and in the middle of cooking put them in a saucepan where potatoes and carrots are boiled, then you can add a handful of rice or any other cereal, even oat flakes fit or a little vermicelli.

Fry the onion and, together with the greens, dry it, send it to the soup, and eat it with sour cream.

You can cook various hodgepodges, from mushrooms and fresh cabbage, or again and sauerkraut, with or without the addition of tomato.

You can put fresh chopped tomatoes. You can add mushrooms to mashed potatoes and cook dumplings with such a filling.

Soup from chanterelles - you will lick your fingers. And what they are in pizza, you will swing the aroma - I add them, a little boiled sausage, olives and cheese. I also make risotto with chanterelles. Just chanterelles in creamy sauce, stewed potatoes, and if also in pots .. .Already appetite in the middle of the night broke out

We sometimes go to the forest in the fall and bring mushrooms. I love these mushrooms. They are easy to process and cook. More often I pickle mushrooms, but I also definitely dry them every year. I store dried mushrooms in the refrigerator or on the balcony. I tried several times to store at home, but some insects start up in them. I usually make soup from dried mushrooms. I also add potatoes and fried onions. Everybody. You can add sour cream to the soup. I also love pies. To do this, mushrooms must be soaked, twisted in a meat grinder and fried. You can add potatoes, rice, onions, pickled mushrooms and so on to them. You can simply soak the mushrooms, through a meat grinder, fry with onions and carrots and serve as a seasoning for any dish.

Who has a fantasy.

Because we have a lot of mushrooms in the forests, often I dry mushrooms and give them to my sister. She does not go to the forest in her city.

I really like mushroom mushroom soup, but there is one peculiarity in nm. After you have cooked it in a completely ordinary way, you need to add semolina in a thin stream at the end, quite a bit: to give the consistency of liquid jelly. At the same time, semolina is not visible, but the soup turns out to be very original, nutritious, tasty. Try it, just don't overdo it!

We cook mushroom soup from dried mushrooms. We make a frying of onions and carrots, cut potatoes and cook it all. Cook mushrooms separately for half an hour. Then add the squeezed mushrooms to the common pan and cook for another 20-25 minutes. The soup is thick and very tasty. We eat with sour cream. Our family also loves potatoes with mushrooms. Cook potatoes and mushrooms separately. Then we cut the potatoes, add the squeezed mushrooms, salt and fry it all in oil.

From dried mushrooms you can cook a variety of dishes: soup or potato sauce with mushrooms, porridge with mushrooms, lean pilaf with mushrooms, cheese cream soup with mushrooms, borscht with mushrooms, mushrooms with pasta, dried mushroom soup with vermicelli.

Dried mushrooms give the dish a unique flavor and are very satisfying. With them, you can cook different dishes in the post.



Alternatively, you can make a casserole with dried mushrooms,

dried mushroom pizza and any dried mushrooms.

We take such products for pizza:

tomatoes - 300 grams,

flour - 200 grams,

warm water - 150 ml,

dried mushrooms (honey mushrooms, for example) - 100 grams,

grated cheese - 50 grams,

two cloves of garlic

one glass of white wine

olive oil - two tablespoons,

dry yeast - one teaspoon,

salt a quarter teaspoon,

some vegetable oil.

To make the mushrooms swell a little, pour in the milk and leave to stay for several hours.

We take a frying pan and fry the garlic in vegetable oil, chopping one clove, add tomatoes cut into pieces into the pan, you can remove the skin from them in advance by dousing with boiling water, also put the basil in the pan, hold everything together for 10 minutes and sweat. After that, you can turn off the fire and set aside, let it cool.

In the meantime, for the dough, mix flour and salt, add warm water and olive oil, yeast to the well of flour, mix evenly to form a soft, pliable dough. Cover the dough with a damp cloth and let it rest for 1 hour. After this time, roll out two round parts with a thickness of 5 - 7 mm, let it lie down again for 20 minutes.

In the meantime, we take out the mushrooms from the milk, let them drain and fry in a pan.

Now we coat each of the cakes in the form of dough with tomato and garlic sauce, add fried mushrooms, sprinkle with grated cheese, send to bake in the oven until the cheese is melted and browned.

Bon appetit!

Pizza with mushrooms in the same form can be cooked and made lean if the mushrooms are soaked not in milk, but in boiled water and instead of regular hard cheese, add soy cheese or make it without cheese at all.



As well as a delicious soup made from dried mushrooms on the video at the link.

From dried mushrooms, you can cook mushroom soup with the addition of vegetables or pasta. You can also make fillings for pies with rice, potatoes or eggs. Also, if you combine them with mashed potatoes, you can prepare a filling for dumplings. Or add them to a meat dish. The main thing before this is to soak them in cold water overnight. So that they swell and cook easier and faster. After they will need to be squeezed out and boiled in salt water. They can also be ground directly dried into flour and added to various sauces to give them a mushroom flavor. Dried mushroom powder can also be added to champignon dishes. Since champignons themselves do not have a strongly pronounced mushroom smell. Here mushrooms will serve as a good flavor.

From dried mushrooms, you can cook many different dishes, very tasty mushroom soup. Pre-soak mushrooms for a couple of hours, then put to boil, add potatoes, onion fried in butter, you can add a handful of rice. From dried mushrooms, you can cook chicken in a milk-mushroom sauce. Fry chicken with onions, add soaked and chopped mushrooms, cream, boil everything. You can grind dried mushrooms in a coffee grinder, get mushroom powder that can be added to sauce, soup. Soaked and fried mushrooms can be added to the filling for pies and dumplings. Fry mushrooms with onions and add to mashed potatoes.

One year scored immeasurably honey mushrooms. Not because they are needed. And therefore ... the excitement or something attacked. In general, they scored, salted, marinated, and there was still a considerable mountain left. E and dried with heaters. Now we cook soup from these mushrooms. It's a good idea to add them, for example, when making food in pots. For those who love mushroom taste. And many people are not indifferent to it. Also bake pies. Well, I don’t bake them, I can’t give a recipe, but dry mushrooms are included in the filling, in a considerable proportion. Which, of course, must be soaked in cold water before cooking the pies. And then they will be no worse than fresh. How pleasant it is to eat honey mushroom soup in winter, to taste a dish from a pot with mushroom taste and aroma. Or eat pies, in which one of the components of the filling is mushrooms. Enjoy your meal!

Nature has endowed the earth with unique forest products, one of which is mushrooms. Various dishes are prepared from them: from appetizers, sauces, meatballs to caviar. You can also cook a fragrant soup from dried mushrooms, which comes out sound, satisfying, rich, with a refined taste. Great option for a homemade lunch.

Before serving the soup, it is better to season it with sour cream, which will enhance the taste of mushrooms and shrimps. It is also better to take black peppercorns and bay leaves from seasonings so as not to muffle the aroma of mushrooms.

The recipe includes the following products:

• 70 grams of dry mushrooms;
• 2 liters of water;
• bulb;
• carrot;
• 5 potatoes;
• 200 grams of shrimp;
• 2 large spoons of flour;
• butter;
• 5 pieces of peppercorns;
• laurel leaf;
• sour cream;
• salt;
• greenery.

Initially, you need to pour honey mushrooms with boiling water and set them aside to soak for half an hour. During this time, chop the onion into a medium cube, grate the carrot. Then fry these ingredients in oil until golden brown, then add flour and fry for another 3 minutes.

Put water on fire. After it boils, put the chopped mushrooms. Add water from soaked mushrooms, while the volume should not exceed 2 liters.

Peel the potatoes, cut into strips, transfer to the mushrooms. Cook 20 minutes. Peel the shrimp, remove the intestines, cut into medium pieces and fry for 3 minutes.

Transfer the previously prepared vegetables to the soup, boil for 10 minutes, and then put the shrimp. Boil everything together for 5 minutes, put spices. Cook for 10 more minutes. Then you can add salt.

Turn off the stove, let the soup brew for 15 minutes.

Serving the dish, decorate it with herbs, put a tablespoon of sour cream.

Soup with dried mushrooms in a pressure cooker

The recipe includes the following products:

• Dried mushrooms - 10 pieces.
• Potatoes - 5 pieces.
• Vegetable oil.
• Pearl barley - 2 large spoons.
• Sour cream.
• Salt.

Peel the onion, carrot and potato, chop all the ingredients randomly. Wash mushrooms well, transfer to a pressure cooker and pour a liter of water into it. Cook over high heat with the lid on until the water boils. Make the fire smaller, cook for another 10 minutes. Pour the mushroom broth into a bowl. Finely chop cooked mushrooms.

Heat the oil in an open pressure cooker, fry the onion a little. Put potatoes, mushrooms, washed barley, pour in mushroom broth, season with salt. Close the lid, cook the soup over high heat until boiling. Make the fire smaller, cook for 10 minutes.

Season the soup with sour cream and herbs.

Vermicelli soup with dried mushrooms

The recipe for the dish consists of the following components:

• 500 grams of mushrooms;
• 200 grams of vermicelli;
• 3 potatoes;
• bulb;
• spices.

Before cooking the stew, soak mushrooms for 2 hours until soft.

The water in which the mushrooms are soaked does not need to be poured out. You will need it to make the broth.

Therefore, it is important to rinse the mushrooms several times before soaking them. Put prepared mushrooms on a plate.

In a heated pan with olive oil, fry the mushrooms for about 30 minutes. Fry until the mushrooms are reduced by 1.5 times.

Put a pot of water on the fire, throw the mushrooms to boil. Throw in salt. Send the chopped potatoes and onions in a small cube to the prepared stew. After 10 minutes, throw in the vermicelli, cover with a lid, cook for 20 minutes.

Served with sour cream.

Dish with mushrooms, rice grits and pork ribs

To prepare the soup you will need the following products:

• 250 grams of onion;
• 200 grams of mushrooms;
• 3 liters of water;
• 100 grams of steamed round rice;
• 150 grams of carrots;
• 500 grams of lean pork ribs;
• 50 grams of flour;
• 100 ml of milk;
• 350 grams of potatoes;
• seasonings;
• roots;
• margarine to fry vegetables;
• greenery;
• sour cream.

Dried mushrooms must be soaked in milk with water, leaving overnight. Soak the rice for a couple of hours before making the soup.

Pour into a saucepan cold water, put the ribs, put the broth to cook. After the foam ceases to stand out, you can put seasonings, small carrots, peeled onions, a little celery.

After the broth is fully cooked, the meat will separate from the bone. It must be filtered and again put on gas.

Chop the required vegetables. Cut the potatoes into small cubes, chop the onion into small cubes, grate the carrots.

Throw the soaked mushrooms in a colander, rinse under running water. All liquid must drain. If there are large mushrooms, they should be cut in half. Then fry the mushrooms in butter and transfer them to the broth.

There is no need to boil mushrooms in advance. There is no poison in dried mushrooms.

Fry carrots with onions in margarine. After 20 minutes of cooking, add potatoes to the soup, rice. After 5 minutes, put the fried onions with carrots. The soup should boil, cook for another 5 minutes. Remove it from the stove, let it brew.

Serving the soup on the table, put the meat separated from the bone in a plate, sprinkle with herbs, add a spoonful of sour cream.

Cold stew with mushrooms

The recipe includes the following ingredients:

• 100 grams of dried mushrooms;
• parsley root;
• 2 carrots;
• half a celery root;
• a tablespoon of flour;
• 5 large spoons of refined oil;
• liter of water;
• parsley;
• salt.

Rinse dried mushrooms, pour water for a couple of hours. Cut the prepared mushrooms, put them in a saucepan, pour the water in which the mushrooms were soaked, cook them until half cooked. Chop the parsley and send it to the soup. Also put chopped carrots, celery, onions. Put the flour, fried in butter, into the soup for 5 minutes until cooked.

The dish is served cold, sprinkled with herbs. If necessary, citric acid, vinegar can be added to the recipe, acidifying the dish.

Cream soup with mushrooms and chicken meat

To prepare the dish, you need the following products:

• 1.25 liters of chicken broth;
• 150 grams of carrots;
• 300 grams of fried mushrooms;
• 400 grams of potatoes;
• 50 ml of fat;
• 500 ml 15% cream;
• 150 grams of dried porcini mushrooms;
• 90 grams of parsley;
• 90 grams of flour;
• 150 grams of onion;
• 600 grams of boiled chicken meat;
• 150 ml sour cream for serving.

Boil potatoes in broth. Using a slotted spoon, take it out and puree it. Fry carrots with onions, transfer to mashed potatoes, then add 3 tablespoons of flour. Chop the vegetables with a blender. Mix hot cream with broth. Then gradually add it to the vegetable puree, constantly whisking with a blender at low speed.

The mixture should take on the texture of a thick sauce. Pour it into a saucepan, boil, add salt, dried mushrooms, spices.

Put finely chopped mushrooms, chopped parsley, chicken meat into a saucepan. Serve with sour cream.

Cooking from mushrooms is easy. The dish comes out tasty and nutritious.