Mushroom broth - the best recipes. How to properly and tasty prepare mushroom broth

Mushroom broth - general principles of preparation

You can prepare a lot of delicious first courses based on mushroom broth, and if you add vegetables, pearl barley, beans or lentils, you get a hearty mushroom soup. Often mushroom broths are combined with other types of broths (for example, meat or chicken). Mushroom broth is good on its own, but you can experiment a little and add cream cheese, green peas and other ingredients to the dish. For flavor and piquancy, you can add a missing clove of garlic and black peppercorns to the soup.

Mushroom broth can be made from fresh or dried mushrooms. The most affordable way is to use regular store-bought champignons; moreover, they do not require long cooking. With forest mushrooms the task becomes somewhat more complicated, since such mushrooms must be processed very carefully. If dried mushrooms are used, they are pre-soaked for several hours, then simmered over low heat for about an hour.

Mushroom broth - preparing food and dishes

To prepare mushroom broth, you don’t need a lot of dishes: you need a 2-3 liter saucepan, a frying pan for sautéing vegetables, a cutting board with a knife, a colander and a bowl for soaking dried mushrooms. You will also need gauze to strain the broth from sediment.

Fresh mushrooms should be thoroughly washed and chopped. Forest mushrooms must first be sorted out from debris and spoiled “specimens”. If dried mushrooms are used, they are washed and soaked in water for several hours (at least three to four).

Mushroom broth recipes:

Recipe 1: Mushroom broth

If you don’t have the opportunity or desire to pick wild mushrooms, but still want aromatic mushroom broth, you can go to the store and buy regular champignons. These mushrooms are available all year round, so you can pamper your family with aromatic mushroom soup at any time. This mushroom broth recipe also uses carrots and onions along with mushrooms.

Required ingredients:

• 15-20 pcs. champignons (depending on the desired volume of soup);
• Bulb;
• Carrot;
• Potatoes – 2 tubers;
• Salt;
• Black pepper.

Cooking method:

Rinse the mushrooms and cut into pieces. We don’t make it too small, since the champignons are boiled down during the cooking process. Peel the potatoes and cut them into small pieces. Pour the required amount of water into the pan and place it on the stove. Pour a spoonful of sunflower oil into a frying pan and add the champignons, fry over moderate heat, stirring constantly, for about five minutes. After the water boils, add the potatoes. After 20 minutes you can add mushrooms. Grate three carrots and chop the onion. Sauté the vegetables in oil (can be in the same frying pan where the mushrooms were cooked) for several minutes. Place vegetables in broth. Shortly before the end of cooking, add salt and pepper to the soup. We cook the broth until all the products are ready, first of all, we focus on potatoes, since mushrooms do not require long-term heat treatment. Let the mushroom broth sit for about 15 minutes and serve. You can add chopped herbs to the plate.

Recipe 2: Mushroom broth made from dried mushrooms

An easy way to make delicious mushroom broth from dried mushrooms. Those who make preparations will certainly like this recipe. Onions and carrots and parsley root are also used here. This broth can become the basis for a variety of first courses.

Required ingredients:

• Dry mushrooms – 60 g;
• Onion;
• 2 carrots;
• Parsley root;
• Salt.

Cooking method:

Rinse the mushrooms several times in water, then add two liters of water and leave for several hours. After the mushrooms have swollen, pour the soaking liquid into a separate container and strain, rinse the mushrooms themselves again. Pour strained water over the mushrooms and start cooking. Cut the onion into several parts, peel the carrots, rinse them and chop them coarsely. Cut the parsley root into 2-3 parts. Add the roots with vegetables after boiling. Cook the mushroom broth over low heat for 45-60 minutes. After the specified time has elapsed, it will be ready. It must be strained from all the products, then poured back into the pan. The resulting sediment must be drained. Select mushrooms from vegetables, rinse and chop. Throw them into the soup and boil a little more.

If the mushrooms were not soaked in advance, the soup should be cooked for at least three hours over low heat. Vegetables with roots can be placed in the broth an hour and a half after boiling.

Recipe 3: Mushroom broth with green peas

Another way to prepare mushroom broth, where the main “zest” lies in the presentation. Green peas are used for this purpose. Its delicate taste goes well with any boiled mushrooms. A dish prepared in this way is satisfying and nutritious.

Required ingredients:

• Champignon;
• Peppercorns;
• Salt;
• Roots;
• Butter;
• Green pea.

Cooking method:

Rinse the mushrooms, cut them into four parts, and fill them with water. As soon as the water boils, reduce the heat and simmer for 15 minutes, then add the pepper, pieces of roots and the onion cut into pieces. Lightly add salt. Cook the broth until tender, then strain the spices, onions and roots and pour it back into the pan. Separate the champignons and cut into small pieces. Add butter, boil for three minutes and turn off the heat. Place the mushrooms and green peas on plates and pour in the broth.

Recipe 4: Mushroom broth with melted cheese

Despite the ease of preparation, this mushroom broth turns out very tasty, satisfying and nutritious. Processed cheese goes well with any mushrooms and gives the dish a delicate creamy taste. This recipe uses fresh mushrooms.

Required ingredients:

• ½ kg of fresh champignons;
• Processed cheese without flavoring additives – 300 g;
• Onion – 1 pc.;
• Carrot;
• Garlic – two cloves.

Cooking method:

Peel the onion and chop it with a knife (or in a blender). Rinse and chop the mushrooms. We wash the carrots and three. Fry the onion in butter for about 8-10 minutes, stirring frequently. Add carrots to it and fry for a few more minutes. Next, add the champignons to the vegetables, cover the frying pan with a lid and simmer the mixture over low heat for 17 minutes. Place the vegetable and mushroom mixture in a saucepan and add one and a half liters of water. After boiling, boil for about 10 minutes, then add the processed cheese and garlic passed through a press (optional). Bring to a boil again and cook for 2-3 minutes until the cheese dissolves. Let the creamy mushroom broth sit and then serve.

Recipe 5: Mushroom broth with beans

It turns out that with just two ingredients you can prepare a hearty first course, which is also very tasty. Onions are also added to the mushroom broth for taste and aroma.

Required ingredients:

• 160 g each of mushrooms and beans;
• Tomato paste;
• Salt;
• Butter;
• White bread.

Cooking method:

If dry mushrooms are used, they must be washed and soaked for 3-4 hours in water. Cook mushroom broth from the soaked mushrooms for about one hour, then strain it. Cut the mushrooms into small pieces. The beans should also be pre-soaked for several hours, then boiled until tender. Place the boiled beans in a colander. Finely chop the onion and fry in butter, then add tomato paste to it and simmer for a few more minutes. Add onions, beans and chopped mushrooms to the soup. Cook the soup for 15-20 minutes, add salt to taste at the end of cooking. Cut the bread into small pieces and dry it in the oven. Serve mushroom broth with beans along with crispy croutons. If desired, you can also add chopped herbs to the plate.

— Champignons can be boiled immediately or pre-fried with onions or separately - with fried mushrooms the soup turns out much more flavorful;

— Mushrooms do not need a large amount of spices and seasonings, so it is recommended to limit yourself to salt, black pepper and garlic;

— Mushroom broth will become much more aromatic and richer if you add coarsely chopped roots and onions to it; the broth must be strained after cooking.

Why do you usually need broth? It is prepared for different purposes. After all, having cooked a pot of good broth, we then use it when preparing sauces, soups, dressings, and so on. If it’s a meat broth, then it’s not difficult - a bunch of sauces, borscht, soups, gravies, etc. - at your service. But fish broth is specific, and something must be made from it strictly according to the recipe. Almost like mushrooms. Today we will prepare a broth from dried mushrooms.

Step-by-step preparation of dried mushroom broth

As you can see, there are not enough mushrooms and water. If anything, everything can be doubled, tripled, etc. So, wash the mushrooms and soak them in cold water for 4-5 hours. Then, putting it in a colander, rinse with cold water.

There is no need to throw out the water in which the mushrooms were soaked! Gently, without shaking, strain it and boil the mushrooms in it until they are ready, about 1.5-2 hours.

Then, after removing the mushrooms from the broth, chop them finely and use them to season soups.

We strain the broth and also use it, but as first mushroom dishes or sauces.

By the way, clear mushroom broth can be served as a separate dish. Or you can put boiled rice, noodles, ears, dumplings, mushrooms, eggs, croutons, etc. in it. Bon appetit!

Dishes using dried mushrooms are very flavorful. Despite the fact that they are in a dried state, they retain all the useful components and taste. There is another advantage of the product in dry form - convenience and long shelf life. Soups made from dried mushrooms are especially tasty; they are very simple to prepare, but it is important to take into account some features.

Dried mushroom soup - cooking basics

In addition to the process of cooking the first course, it is necessary to properly prepare the mushrooms and take into account small tricks. The taste of the first course will directly depend on this.

• Leave the dried mushrooms whole or grind them in a blender, then add them to the soup in powder form.
• Store the product only in paper or paper bags and always in a dry place. You can also use cardboard boxes. Otherwise, the mushrooms will become saturated with moisture, which will lead to the formation of mold.
• Many types of plants are suitable for preparing the first course, but housewives give their preference to porcini mushrooms. The first dishes using them are the most flavorful.
• In addition to the dried product, you can add fresh and even pickled mushrooms to the soup.
• Usually the finished dish is seasoned with sour cream and fresh herbs. But this is at your request.
• When cooking soup, it is important not to overdo it with spices. They can easily overpower the mushroom flavor of the dish. Therefore, use only pepper and bay leaves in their entirety.

Dried mushroom soup - food preparation

Mushrooms must be prepared in advance; they are not added to the soup in their entirety.

• Soak the product in cool water for a couple of hours. If you don’t have time to wait at all, then pour boiling water over them and leave to swell for half an hour.

• Usually the liquid in which the mushrooms were stored is also used for broth. Therefore, fill them with clean water. But still strain it through a sieve before boiling.

• Cook mushrooms in the water where they were soaked only if you are sure that the plant is clean. Otherwise, rinse them well under running water before adding them to the soup.
• Cut the swollen mushrooms into cubes or strips, then drop into the broth.

How to cook puree soup from dried mushrooms

Soups with the consistency of soft puree are becoming increasingly popular. Preparing them is not as difficult as it seems at first glance.

Ingredients:

• dried mushrooms - to taste;
• potatoes – 1 pc.;
• onions – 1 pc.;
• ready broth – 1 tbsp;
• cream – 1 tbsp;
• vegetable oil;
• salt and spices - to taste.

Advice. You can use any broth. If it is made with chicken, then the soup will be creamier and more tender. And if you cooked it with vegetables, you will get a refreshing and summer dish.

Preparation:

• Prepare the mushrooms. Soak them, rinse them. Since the soup will be crushed at the end, cutting them is not necessary.

• Pour the broth into the pan, bring to a boil and add the mushrooms.

• Peel the potatoes and cut into cubes. Rinse off starch.

• Add it to the mushrooms, turn the heat to medium and cook the potatoes until tender. If the vegetable becomes soft, it means it is cooked.

• Meanwhile, peel the onion and chop it.

• Heat vegetable oil in a frying pan and fry the onion in it until golden brown but transparent.

• When the potatoes are cooked, pour out some broth; you will need it later.
• Add the fried onions to the mushrooms, stir with a spoon. Remove the pan from the heat.

• Heat the cream and pour it into a container.

• At this stage, add salt and other spices as desired. But you shouldn't use too many of them. Mix everything with a spoon.

• Using a blender, grind the contents of the pan to a puree. If you don't have a handheld machine, then use a food processor to chop the mass.

• Try to achieve a uniform consistency in the soup. If lumps remain and lumps form, then add broth and whisk the mixture again. You can also use it to adjust the thickness of the soup.

• Serve creamed mushroom soup with herbs and croutons.

• To give the soup a delicate and soft taste, at the end of cooking, add grated processed cheese and leave to simmer on the stove for another 5 minutes.
• Before adding pasta to mushroom soup, heat it in a frying pan. Set the pan over low heat, add the pasta and cook until it turns dark yellow. This procedure will prevent them from boiling and will give the soup an original taste.
• Mushrooms of medium maturity have the richest taste and strongest aroma. Therefore, choose these plants for drying. They will make the first dish a little tart and with a bright mushroom flavor.

To prepare soup from dried mushrooms, it is necessary not only to properly prepare the ingredients, but also to take into account the technology of the recipe. Only then will the mushrooms reveal their aroma, and the dish will turn out very tasty. Bon appetit!

For another way to cook a first course of dried mushrooms, watch the video:

Nature has given us a unique product - mushrooms. You can make mushroom soup from these wonderful gifts of the forest from dried mushrooms, fry them with potatoes, stew them in sour cream, and every time you will get a consistently delicious and sophisticated dish.
Preparing dried mushrooms for soup and other dishes is not difficult. The prepared harvest is laid out on parchment paper and sent to the oven, heated to 60-80 degrees C. It is advisable to turn on the ventilation or open the door slightly.


You can prepare dried mushrooms in a more traditional way. Having thoroughly cleared them of debris, they are cut into plates and strung on a harsh thread. Then they hang it in a dry, well-ventilated place; a closet or attic is ideal.

Rules for preparing broths from dried mushrooms

Simple

Ingredients

• Raw potatoes - 150-200 g;


• Carrots - 80-100 g;


• Dried white mushrooms - 20-30 g;


• White onions - 50-60 g;


• Salt, bay leaves, black peppercorns.

How to make dried mushroom soup with potatoes

Before cooking, mushrooms must be soaked for at least 2 hours, then squeeze them out and cut into pieces;
Place the mushrooms in a saucepan with water and simmer for 30 minutes;
Peel potatoes, carrots and onions and cut into cubes;
If desired, onions and carrots can be pre-simmered in vegetable oil;
Add potatoes to the mushrooms, then onions and carrots; how long to cook depends on the type of potato;
When the soup is almost ready, salt it and add spices;
Serve hot with fresh herbs.

Mushroom noodle soup

Ingredients:

• Dried champignons - 30 g;
• White onions - 1 pc.;
• Small carrots - 1 pc.;
• Homemade noodles - 100-130 g;
• Bay leaves, salt, ground pepper and peas;
• Refined vegetable oil for frying.

Preparation:

Diet chicken and porcini mushroom soup

Ingredients for 2 servings:

• Chicken breast fillet - 150-200 g;
• Dried porcini mushrooms - 15-20 g;
• Small carrots - 1 pc.;
• Parsley root - 30 g;
• Salt, herbs.

Preparation:

Sunki Singapore

Ingredients:

• Dried boletus - 10-15 g;
• Ghee butter - 1 tbsp. l.;
• White onion - 1 small onion;
• White rice, long grain parboiled - 2 tbsp. l.;
• Salt pepper;
• Green cilantro and sour cream for serving.

Preparation:

Chowder with meat and dried chanterelles

Ingredients:

• Pork pulp - 300-400 g;
• Dried chanterelles - 25 g;
• Rolled oatmeal - 2-3 tbsp. l.;
• Salt, bay leaves, freshly ground pepper.

Preparation:

Barley soup with mushrooms in a slow cooker

Ingredients:

• Dried mushrooms - 35-45 g;
• Pearl barley - 30-40 g;
• Fresh potatoes - 200 g;
• Carrots - 1 pc.;
• White onions - 1 pc.;
• Refined vegetable oil - 2 tbsp;
• Salt and pepper.

Preparation:

Miso shiitake soup

Ingredients:

• Dried shiitake - 40-50 g;
• Rice noodles - 120-150 g;
• Green and red bell peppers - 1 pc. everyone;
• Carrots - 1 pc.;
• Dried ginger - 6-8 g;
• Soy sauce - 80-100 ml;
• Miso paste - 80-100 g;
• Refined vegetable oil - 30 g;
• Broth - 3 l.

Preparation:

There are several soaking options:

• In cold water - for at least 2 hours;
• In hot water for half an hour;
• In milk, to give a milder taste;
• Boil for 20 minutes and drain the water.