Dried Mushroom Soup
6 servings
60 minutes
Few things compare to soup made from mushrooms just picked in the nearest forest. But with the right skill, soup made from dried mushrooms can be even more fragrant and rich than soup made from fresh ones. Our recipe will help you understand how to achieve this.
1
Prepare the necessary ingredients.
2
Soak the mushrooms in room temperature water for an hour.
- Dried mushrooms: 100 g
- Water: 1.5 l
3
Then boil the chopped mushrooms in water for ten minutes and drain the water.
- Dried mushrooms: 100 g
- Water: 1.5 l
4
Pour water over half of the mushrooms and set to boil.
- Dried mushrooms: 100 g
- Water: 1.5 l
5
Finely chop the onion and carrot
- Onion: 1 piece
- Carrot: 1 piece
6
Fry the onion and carrot in a mixture of vegetable and butter along with the remaining mushrooms.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 20 ml
- Butter: 20 g
- Dried mushrooms: 100 g
7
Cut the peeled potatoes into cubes.
- Potato: 3 pieces
8
Add potatoes to the mushrooms in the pot 10-15 minutes after starting to boil.
- Potato: 3 pieces
- Dried mushrooms: 100 g
- Water: 1.5 l
9
And immediately add the sautéed vegetables and mushrooms. Cook for another 15-20 minutes.
- Carrot: 1 piece
- Onion: 1 piece
- Dried mushrooms: 100 g
- Water: 1.5 l
10
Salt, pepper, add spices.
- Salt: to taste
- Ground black pepper: to taste
- Allspice peas: to taste
- Black peppercorns: to taste
11
Serve with sour cream.
- Sour cream: to taste