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Dried porcini mushroom soup

Dried porcini mushroom soup

Dried porcini mushroom soup

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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.

Bay leaf 1 piece
Butter 30 gram
Carrot (medium) 1 piece
Dried herbs to taste
Dried porcini mushrooms 50 gram
Noodles 50 gram
Potato (medium) 2 piece

Step 1

Step 1

Prepare the ingredients.

Step 2

Step 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.

Step 3

Step 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.

Step 4

Step 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.

Step 5

Step 5

Cut the potatoes. Add to soup. Grate carrots and lightly fry in leftover mushroom butter (optional). Add to soup.

Step 6

Step 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.

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