Mushroom soup from dried mushrooms
Description
A simple recipe for mushroom soup made from dried mushrooms always comes in handy during winter, when you really crave a tasty, fragrant, hearty mushroom broth—something you definitely can't make from bland store-bought button mushrooms. Luckily, we manage to gather and dry mushrooms in the fall. If you don't have that opportunity, just buy a couple of packets of dried oyster mushrooms, chanterelles, or porcini from any supermarket—any of these mushrooms work well for this soup. And you can serve this dried mushroom soup with more than just rice—it's also delicious with buckwheat, barley, or even vermicelli. So go ahead and experiment. Serve the soup hot.
Instructions
- 1
Step 1
Wash the mushrooms thoroughly, pour hot water over them, and let them soak for 2-3 hours.
- 2
Step 2
Strain the infusion (it's incredibly aromatic, but in my opinion, it's better to be safe), pour clean cold water over the mushrooms and place over heat. When it comes to a boil, skim off the foam, add salt, and simmer gently, covered.
- 3
Step 3
After half an hour, strain the broth and return it to the saucepan, then slice the mushrooms and add them to a frying pan with heated butter.
- 4
Step 4
Add finely chopped onion and minced carrot. Sauté for 5-7 minutes.
- 5
Step 5
Bring the mushroom broth to a boil. Peel the potatoes and cut them into small cubes. As soon as the broth begins to boil, add the potatoes and bay leaf.
- 6
Step 6
Rinse the rice, cover with cold water, and cook until done.
- 7
Step 7
Add the sautéed mushrooms with onions and carrots to a saucepan of boiling mushroom broth. Season with pepper. Cook covered for about 10 minutes. Just before finishing, add the cooked rice. Remove the bay leaf. Stir well. That's it—let the soup rest under the lid for a while, and in the meantime, slice some bread, chop fresh herbs, and take the sour cream out of the fridge ;)