Dried porcini mushroom soup
Dried porcini mushroom soup is a fragrant and hearty first course that is especially good in cold weather. Dried porcini mushrooms give the soup an intense forest aroma and rich flavor. The soup is easy to prepare: mushrooms are pre-soaked, then boiled with potatoes, onions and carrots. Served with sour cream and fresh herbs. This is a great option for those who want to enjoy the taste of wild mushrooms any time of the year.
| Dried porcini mushrooms | 50 g |
| Potato (medium) | 2 pc. |
| Carrot (medium) | 1 pc. |
| Noodles | 50 g |
| Butter | 30 g |
| Bay leaf | 1 pc. |
| Dried herbs | to taste |
Шаг 1
Prepare the ingredients.
Шаг 2
First, soak the mushrooms. I usually soak dried mushrooms overnight and don't worry about anything else. In the morning you can calmly cook the soup.
Шаг 3
Personally, I don't pour out the water in which the mushrooms were soaked, but keep it for the broth. Fry the mushrooms in butter for about 10 minutes. Then add water (don't forget to pour in the mushroom soaking water) and put on heat. Salt to taste.
Шаг 4
Meanwhile, lightly brown the noodles. This is needed not only for a nice color but also to prevent the noodles from overcooking during soup preparation.
Шаг 5
Cut the potatoes. Add to soup. Grate carrots and lightly fry in leftover mushroom butter (optional). Add to soup.
Шаг 6
5 minutes before done, add bay leaf and dried herbs to soup. Remove from heat and let stand for 15 minutes. Serve with sour cream.
