Simple and delicious breakfast recipes. Breakfast for weight loss - what not to eat

Except Australia, meet in the forest porcini mushroom possible on all continents. There is especially a lot of it in Russia. According to your taste and beneficial properties it is not inferior to meat. Since the mushroom belongs to the sponge family, nutritionists do not recommend keeping other foods near it.

IN fresh it is stored for two to three days, and for the winter the mushrooms are frozen or dried. The drying process is carried out in a well-ventilated area; it is recommended to store it in paper bags or boxes.

There are a lot of porcini mushrooms useful substances, which help with thyroid disease, and are also aids for the prevention of cancer. These mushrooms are quite high in calories, so 100 grams of the product contain 286 kcal.

To prepare a delicious soup, put the mushrooms in a bowl and pour cold water and keep it like that all night. If there is no time for soaking, then before preparing soup or another dish from them, they are dipped in a bowl of boiling water for half an hour.

Classic recipe

A pot of water is placed on the stove and brought to a boil. Pre-soaked mushrooms must be cut and thrown into boiling water.

Then reduce the heat and cook them for another hour.

During this time, the onion is cut into small cubes; it is also better to cut the carrots by hand into thin strips.

Sunflower oil is poured into the frying pan and chopped onions.

You need to fry the onion lightly. As soon as it becomes transparent, chopped carrots are placed there.

Everything is fried for three minutes, then add flour and fry until golden brown.

To prevent lumps from forming, add two to three tablespoons of broth to the fried vegetables, then peppercorns and bay leaf. If desired, you can add sour cream there.

As soon as the mushrooms are cooked, put finely chopped potatoes into the pan and cook everything together for another twenty minutes.

After the specified time, fried vegetables are placed in the pan. Everything should be salted and peppered and the soup will remain for another ten to fifteen minutes.

The soup is served with sour cream and herbs.

Mushroom soup with cheese

This recipe uses cream cheese. Better to use cream cheese high quality and a little fat to help it melt and combine with the other ingredients.

Dried porcini mushrooms - one hundred grams;
Potatoes - half a kilo;
Onions - two heads;
Carrots - one tuber;
Processed cheese - two packs;
Butter - thirty grams;
Salt, pepper - to taste;
Bay leaf - two leaves;
Peppercorns.

It takes 1 hour to prepare. The calorie content of the dish is 1246 kcal.

So how to cook mushroom soup from dried porcini mushrooms with cheese? Mushrooms soaked in the evening should be boiled in water for another twenty minutes. During this time, the onions and carrots are finely cut into cubes and fried in butter. The oil should take on a slightly carrot color.

Twenty minutes after the mushrooms have cooked, finely diced potatoes are added. You need to cook everything together for another fifteen minutes and add the fried onions and carrots.

After this, after fifteen minutes, put into the soup processed cheese. First, cut them into small pieces, and after throwing them into the pan, you need to stir them constantly so that they disperse well.

Add salt and pepper to the soup at the end; bay leaves and peppercorns are also added at this time.

The soup turns out the color of baked milk, with a rich mushroom aroma.

Dietary first course with chicken

Everyone knows that any mushrooms are ideal for chicken meat. And royal white mushrooms are perfect for chicken soup. To make the soup dietary, you should choose a lean carcass; chicken is better.

What is needed to prepare this dish?

One kilogram of chicken;
Potatoes - 300 grams;
Dried porcini mushrooms - 70 grams;
Onions;
Carrot;
Sunflower oil - twenty grams;
Salt, pepper, to taste;
Bay leaf;
Seasonings, herbs, to taste.

It takes about an hour to cook, the calorie content is 2110 kcal.

Let's look at how to cook diet soup from dried porcini mushrooms with chicken, in more detail. Place the chicken in a saucepan, pour water so that it just covers the carcass and put it on the fire. As soon as the water boils, skim off the foam and cook for another twenty minutes over low heat. Then the broth is strained, the chicken is cut into pieces and returned to a clean pan with broth. The pan with the chicken meat is put back on the fire, everything needs to be lightly salted and cooked for another ten minutes.

The potatoes need to be cut into cubes and added to the pan with the chicken. During this time, the onion should be finely chopped, the carrots cut into strips or grated on a coarse grater. Fry everything on vegetable oil.

As soon as the onions and carrots are fried, finely chopped mushrooms, pre-soaked overnight, are added. Everything is sautéed for another twenty minutes, and you must not forget to add salt and pepper to the vegetables and mushrooms.

Then the contents of the pan should be added to chicken soup, put a bay leaf there, cook for another five minutes and turn off the heat. The soup is served with herbs and seasonings.

Prepare the rice, it's delicious dish which is especially popular with children.

For breakfast, cook a steamed omelet - it's healthy. .

Vermicelli soup

This is a pretty simple recipe, but thanks taste qualities mushrooms, the soup turns out aromatic and rich. Since the recipe uses vermicelli, you need to remember that it must be made from durum flour, otherwise the vermicelli will boil too much.

As an alternative, Italian spaghetti, finely chopped into strips, is often used.

It includes the following products:

Dry white mushrooms - 100 grams;
Potatoes - 500 grams;
Onion - 1 head;
Spaghetti or vermicelli - 100 grams;
Water - 2 liters;
Sunflower oil - 2 tablespoons;
Butter - 3 tablespoons;
Garlic clove;
Bay leaf, allspice, peppercorns - to taste.

It takes approximately an hour and ten minutes to prepare, and the calorie content is only 1450 kcal.

Now let's talk in detail about how to prepare vermicelli soup from porcini mushrooms. Dried mushrooms should first be soaked overnight in water at room temperature.

Softened mushrooms are easily cut and lightly fried in a mixture of sunflower and butter.

Then they are poured with boiling water and cooked for another hour. Twenty minutes before cooking, whole potatoes are placed in the pan, which, of course, must be peeled and washed.

Onions and carrots are finely chopped and fried in the same mixture of sunflower and butter. The potatoes that have been boiled with mushrooms are removed from the pan and properly mashed with a fork or masher.

Then the onions, carrots and the rest of the finely chopped potatoes are placed in the pan with the mushrooms. Add vermicelli or pre-broken spaghetti. Everything is cooked for another ten minutes, then crumpled potatoes, bay leaves, allspice and peppercorns are added.

Dried porcini mushroom soup with noodles just needs to be seasoned with salt and pepper. Two minutes before readiness, add a finely chopped clove of garlic.

Before preparing dishes from dried porcini mushrooms, it would be nice to know some of their features and properties.

Mushrooms perfectly absorb all the positive and negative substances that exist in external environment where they grow. Therefore, it is impossible to collect them in contaminated areas and where there are industrial enterprises. Old mushrooms should also not be used;
Children under fourteen years of age should not be fed mushroom dishes. The fact is that the composition of dried and raw mushrooms, there is chitin. This is a substance that prevents gastric fermentation. You should also not feed mushrooms to people with a weak stomach, since proteins are difficult to digest;
We must remember that before offering people a soup or other dish made from dried porcini mushrooms, you must ask whether they are allergic to them. For many people, it is even life-threatening to try food made from dried or fresh mushrooms.

Since porcini mushrooms have properties to prevent many diseases, including cancer, if there are no contraindications, doctors recommend grinding them in a coffee grinder, or finely cutting them, and then sprinkling them on any food.

Nutritionists advise consuming dried mushrooms, because the proteins included in their composition are absorbed much faster and better than in fresh mushrooms, by almost 80%.

Tired of simple everyday borscht and soups? Want something light and tasty? Try making dried mushroom soup. This healthy stew will please even the most sophisticated gourmets.

What are the benefits of mushrooms?

Many nutritionists claim that mushrooms are a unique product. Their composition resembles both fruits and vegetables. In addition, they can completely replace meat!

Mushrooms are a source of carbohydrates, fats, proteins and some other microelements (tyrosine, glutamine and others). All of them are necessary for the human body. Vitamins A, B, D, E, PP have a beneficial effect on circulatory and nervous system. Thanks to the components they contain, mushrooms keep hair, nails and skin in good condition.

Thus, this product is very healthy and can be eaten as an addition to any dish or as an independent product.

Today we will look at how to make dried mushroom soup.

A little about mushroom soups

Doctors urge us to eat right, pay more attention to natural and low-fat foods and, of course, eat liquid food every day. Thus, dried mushroom soup - ideal option not only to eat, but also to get rid of excess weight.

It is worth noting that it is best to add dried mushrooms to soups. Regular fresh champignons They will not be able to saturate the dish with their aroma as well as dried ones. Surely, having prepared such a stew in winter, you will be pleased to remember those summer days when you wandered through the forest in search of boletus, chanterelles and honey mushrooms.

So, let's look at what soups can be made from dried mushrooms.

Dried mushroom and onion broth recipe

To prepare this dish you will need:

dried mushrooms;
butter;
greens (dill and parsley);
salt to taste.

In order to prepare mushroom soup from dry mushrooms, you must first wash and clean its main ingredient. After this, put the mushrooms to simmer over low heat. When ready, remove them from the heat, cool and cut them like noodles. Fry them a little in a frying pan along with the onions.

You need to put a little butter in the broth and bring to a boil.

Place the fried onions and mushrooms on dishes, pour broth over them and crush a small amount greenery

Dried mushroom soup, the recipe for which, as you can see, is very simple, is ready. Now you can invite everyone to the table!

Mushroom soup with homemade noodles

In order to prepare such a stew, make sure you have the following ingredients: dried porcini mushrooms, butter, a glass of flour, an egg, parsley, salt to taste.

As in the previous recipe, you need to start here by washing, peeling and cooking the mushrooms. After this ingredient is ready, strain the broth, add butter, salt and bring to a boil over low heat.

While the broth is boiling on the stove, you need to prepare the noodles. For this, salt, water, flour, raw egg mix and mix well. Place the dough in the refrigerator to “cool” for 20-30 minutes. After this time, roll it out into strips.

Before serving, place a mixture of mushrooms and noodles into plates, pour in the resulting broth and sprinkle with dill and parsley.

Dry mushroom soup with dumplings

What other way can you cook dried mushroom soup? Try the first course with the addition of dumplings. This is a simple stew, but very tasty.

To prepare it you will need:

parsley (several sprigs);
dried mushrooms (50-60 grams);
1 onion;
butter;
1 carrot;
parsley root;
150 grams of semolina;
200 ml milk;
1 egg;
salt.

Before you start cooking dried mushroom soup with dumplings, you will need to soak the mushrooms in cold water. After 3 hours, put them on low heat along with water rich in mushroom aroma. Cook them until done. After this, remove the mushrooms from the pan, cool and cut into small pieces. The resulting broth must be strained.

Fry the peeled and chopped onions, carrots and parsley root a little in a frying pan, adding oil.

Add the resulting sauté and pre-cut mushrooms to the broth and bring it to a boil. Add salt and spices to taste. After this, the soup should simmer for another 10-15 minutes over low heat.

To prepare the dumplings, you need to boil the milk, add semolina to it and cook for about 10 minutes, stirring constantly. Afterwards, cool the porridge, add butter and egg, and mix until smooth. Boil salted water and place the formed dumplings in it. Once fully cooked, place them in a colander and rinse with water.

Before serving, add the dumplings to the mushroom broth.

Mushroom cereal

We invite all lovers to try another soup made from dried mushrooms. Its recipe is very simple. Anyone can cook this dish.

For this you will need: 1 small carrot, 10 pcs. dried porcini mushrooms, 4 potatoes, a couple of small (or 1 large) onions, 120-150 grams of buckwheat, 1 parsley root, butter, parsley, water.

In order for buckwheat to be soft, it must be soaked in water.

Dry mushrooms also need to be filled with water, rinsed after a couple of hours and boiled until tender. Cool them and then cut them into strips.

Strain the broth and add the diced potatoes into it. Over low heat, fry mushrooms, onions, carrots and parsley root in butter. Throw it all into the broth, add the already swollen buckwheat, add some salt and cook for 15-20 minutes.

In order for you to get a real cereal, you need to add 200 grams of sour cream or 1 large glass of baked milk to our resulting mushroom soup made from dried mushrooms and put it in the oven.

In 30 minutes the dish will be ready.

Dried mushroom soup with croutons and beans

To prepare this dish you need to have the following ingredients on hand:

50 grams of beans;
50 grams of dried mushrooms;
1 onion;
tomato paste;
butter;
toast;
salt.

As usual, first you need to soak the mushrooms in cold water for 3 hours, then cook. Remove the mushrooms from the broth and strain the liquid.

Saute the onion until golden brown and add tomato paste to it.

Add pre-cooked beans, chopped mushrooms and ready-fried mushrooms to the boiling mushroom broth. All ingredients must be simmered over low heat for another 15-20 minutes.

Before eating this dry mushroom soup, you need to put croutons in it.

Cream of mushroom soup

Take 50 grams of dried mushrooms, soak them for 3 hours, cook, cool and finely chop.

Peel 2 onions, chop them and fry in a frying pan along with the mushrooms for 5 minutes. Add a little flour here (30-40 grams), stir and fry again for 2 minutes.

Pour 250 grams of broth and the same amount of milk into the fried vegetables, stir again. Bring everything to a boil and remove the pan from the heat.

When the resulting soup has cooled a little, add pepper and salt to taste. After this, beat it in a blender into a homogeneous creamy mass.

Dry mushroom puree soup is ready. Before serving, garnish with parsley sprigs.

Simple dried mushroom soup

This soup is great option for vegetarians and simply mushroom lovers. It contains large number vitamins and minerals. Therefore, it will be useful not only for adults, but also for children.

To prepare it you will need: dried mushrooms (60 grams), onions, a little sour cream (a couple of spoons), potatoes, parsley, butter, salt.

Leave pre-washed dried mushrooms in water for several hours (preferably overnight). After the mushrooms absorb water and become soft, drain the water and fill them with fresh water. Place the pan over low heat and bring to a boil. Cook the broth for 50-60 minutes.

After this, cool the mushrooms and cut them into strips or just slices. Add chopped potatoes to the broth, add salt and simmer over low heat. Meanwhile, start frying. Peel and chop the onion. Place it in a heated frying pan with butter and sauté until golden brown.

When the potatoes are ready, add mushrooms and fry. Add salt and pepper to taste.

Before serving, add about a tablespoon of sour cream to a bowl of soup.

Bon appetit!

And finally...

Thanks to its exquisite aroma and excellent taste, any dried mushroom soup will help diversify not only the everyday menu, but also become the main dish at any holiday. Therefore, if you love this product, cook according to our recipes. You and your loved ones will undoubtedly be satisfied!

We pamper our loved ones and pay tribute autumn gifts. Making soup from dried mushrooms. Incredibly aromatic, surprisingly tasty Lenten soup will be a great start to Sunday lunch when the whole family is together. The food is prepared very quickly, if you do not take into account the cooking time of the mushrooms. To completely speed up the process, you can soak the boletus mushrooms in cold water in the evening, and in the morning cook the first dish, which will captivate lovers of home cooking.

Features of mushroom soup made from dried mushrooms

Warp

Cook in water, mushroom or meat broth. In any case, it will turn out delicious, because the dish will meet the preferences of the hostess and her household.

Mushrooms

Small white boletus are ideal. They don't need to be cut into pieces and look elegant on a plate. But not everyone has miniature blanks. Then we take mushrooms of any size. Just after boiling them, remove them from the pan and cut them into pieces.

Many people dry chanterelles, flywheels, and other trophies quiet hunt. It is clear that they can also be added to dried mushroom soup. The technology will not change step by step.

Supplements

Of course, potatoes. Moreover, if you want the soup to be especially rich, you can put 3-4 whole potatoes in the broth. When they are cooked, mash them into a puree and add to the pan. Then just add the potatoes cut into pieces. Thanks to this technique, the dish will acquire a special richness.

For the rest, put in those components that please your heart:

fried onions and carrots,
garlic, fresh herbs;
cereals, pasta;
tomatoes, bell pepper.

Spices

We choose a bouquet for soup from dried porcini mushrooms at our discretion. But you can’t do without ground black pepper and bay leaf.

Spices for mushrooms:

coriander;
cilantro;
thyme;
basil;
dill;
parsley;
garlic.

As a rule, all of the listed spices are added to mushroom dishes in different countries peace.

Processing boletus mushrooms before adding to soup

It is important to remember that we are drying raw mushrooms. To prevent damage to them, we use minimal cleaning. Therefore, to cook soups, you need to wash the raw materials well. Place the mushrooms in cold water and leave for 1-2 hours. It is best to leave it overnight. During this time they will swell, it will be possible to wash away the sand and dirt.

Then put it in a saucepan, add water, and cook for 30 minutes.

Mushroom soup made from dried mushrooms can be found in national cuisine almost all nations. At the same time, many people prefer just such dishes rather than those prepared from fresh ones due to the richer mushroom taste and aroma of soups made from dried mushrooms.

At the same time, dried mushrooms retain everything healing properties fresh. The only disadvantage of such soups is that more for a long time preparation, since pre-soaking is required.

Soups are cooked from dried mushrooms, as well as from fresh ones, in water, vegetable, fish, meat broths, with milk, cream is often added. Such soups turn out especially tasty if you add sour cream to the plate after cooking.

Best used for soaking minimum quantity water, and then, after straining, use it when preparing soup - this way the aroma will be stronger.

Recipes for such soups can be complex or extremely simple, but the main quality of such soup is the rich mushroom aroma that is inherent in everyone. Here is a description of several of the most popular European and Asian dried mushroom soups.

How to make mushroom soup from dried mushrooms - 15 varieties

An easy to prepare soup with a classic taste.

Ingredients:

Dry mushrooms - 150 grams;
Broth -
Carrots - 1 piece;
Potatoes - 4 tubers;
Onion - 1 piece;
Pepper - a couple of pinches;
Salt - 1 teaspoon;
Pearl barley - 3 tablespoons.

Preparation:

Pre-soak the mushrooms. Slice potatoes

Chop the mushrooms. Grate the carrots on a coarse grater. Cut the onion into cubes.

Sauté onions, mushrooms and carrots in a multicooker bowl in the “Baking” mode. Then pour two liters of boiling water and lay out the potatoes, add the water in which the mushrooms were soaked, washed cereals, close the lid and cook in the “Stew” mode for two hours.

Serve with sour cream.

Preparing this delicious soup of Polish cuisine takes two and a half hours, but the direct participation of the hostess in this process will only take fifteen minutes.

Ingredients:

Dry mushrooms - 150 grams;
Broth - 1.5 liters;
Pearl barley - 150 grams;
Flour - 2 tablespoons;
Sour cream - 200 grams; ;
Pepper - to taste;
Parsley - to taste;
Salt - to taste.

Preparation:

Traditionally, the soup is prepared without adding vegetables and with pearl barley. You can use other cereals - this will not significantly affect the taste of the soup itself.

Pre-soak mushrooms and pearl barley for one hour. Then chop the mushrooms, place them in a saucepan, add broth and simmer for one hour.

In a separate bowl, mix sour cream and fried flour to prevent the formation of lumps and place in a pan with soup, add pearl barley and cook until the latter is ready.

When serving, garnish with chopped parsley. You can also serve sour cream separately and garnish with mushroom slices.

The soup has a classic taste, and the addition of buckwheat increases its nutritional value.

Ingredients:

Dry mushrooms -50 grams;
Carrots - 1 piece;
Water - 1 ½ liters;
Potatoes - 400 grams;
Onion - 1 piece;
Buckwheat - 50 grams;
Vegetable oil - 2 tablespoons;
Peppercorns - a couple of pieces;
Bay leaf - 2 leaves;
Salt - to taste.

Preparation:

Soak the mushrooms for two to three hours. Cut the potatoes.

Finely chop the mushrooms, add two liters of water and the water in which the mushrooms were soaked and cook for half an hour.

Grate the carrots on a coarse grater. Cut the onion into cubes. Sauté onions and carrots for five minutes.

After half an hour of cooking the mushrooms, put the potatoes in the pan, bring to a boil, reduce the heat and cook for ten minutes, then add the sautéed vegetables, bring to a boil and add buckwheat.

Cook over low heat for ten minutes.

Salt, add pepper and bay leaf. Cook for five minutes.

This delicious soup will take one hour to prepare. The layout is for four servings.

Ingredients:

Dry morel mushrooms - 100 grams;
Champignons - 4 pieces;
Broth - 1 liter;
Pearl barley - 150 grams;
Flour - 4 tablespoons;
Sour cream - 200 grams;
Butter - 6 tablespoons;
Shallots - 150 grams;
Madeira wine - 50 milliliters;
Garlic - 3 cloves;
Collection of Provencal herbs - 1 teaspoon;
Cumin - ½ teaspoon;
Cream 33% - 200 grams;
Pepper - to taste;
Shallot - 1 piece;
Bay leaf 2 leaves;
Green onion feathers - for decoration;
Parsley, salt - to taste.

Preparation:

Pour boiling water over dry morels and leave for an hour. Then remove and dry with a paper towel.

Chop the onion and saute with three tablespoons of butter until soft, add chopped garlic and heat for one minute. Add chopped mushrooms and fry for ten minutes.

Pour in the broth, chopped morels and cook for half an hour.

Prepare a paste from three tablespoons of butter and flour, add to the soup, pour in the wine and simmer over low heat for twenty minutes. Add herbs and bay leaf and simmer, without letting it boil, for five minutes. Then remove the bay leaf, add cream and simmer without boiling for ten minutes.

Add pepper and salt to taste.

Serve garnished with chopped parsley or green onions.

The use of milk makes this soup not only unusual, but also gives it a more delicate taste.

Ingredients:

Potatoes - 2 pieces;
Milk - 1 glass;
Dried mushrooms - 1 cup;
Mixture of wild white rice- ¼ cup;
Onion - 1 piece;
Carrots - 1 piece;
Butter - 1 tablespoon;
Salt - to taste;
Pepper - to taste.

Preparation:

Soak the mushrooms in boiling water for ten minutes, squeeze and chop. Place in chopped potatoes and cook until half cooked, add chopped mushrooms, rice, continue cooking.

Prepare a fry of chopped onions, grated carrots and put it in the soup.

Pour in milk, salt, bring to a boil, reduce heat and cook until tender.

Add herbs, butter and let sit for ten minutes.

IN original recipe They use dried porcini mushrooms; if they are not available in the store, you can replace them with dried porcini mushrooms.

Ingredients:

Dry mushrooms - 100 grams;
Water - 1 liter;
Carrots - pieces;
Garlic - 3 cloves;
Potatoes - 3 tubers;
Onions - 3 pieces;
Fresh chopped rosemary - 1/3 tablespoon;
Cumin - 1 teaspoon;
Sun-dried tomatoes - 100 grams;
Parmesan - 50-100 grams;
Chestnuts - 150 grams;
Dill - a bunch;
Parsley - a bunch;
Olive oil - 3 tablespoons;
Pepper - to taste;
Salt - to taste.

Preparation:

Pre-soak the mushrooms in a liter of water until soft.

Cut the potatoes.

In a thick-bottomed saucepan, sauté the onion until translucent, add the chopped potatoes and rosemary, cook for five minutes, stirring constantly, then add the chopped mushrooms, chopped garlic, add the water in which the mushrooms were soaked and cook until the potatoes are ready.

Grind the cumin in a mortar.

Bake chestnuts in the oven at 150˚C, finely chop and add to the soup along with finely chopped sun-dried tomatoes and cumin. Heat the soup for five minutes, without letting it boil, and remove from heat.

When serving, sprinkle with grated Parmesan and chopped herbs.

This simple soup will appeal to those who prefer pure mushroom taste without any extraneous flavors.

Ingredients:

Dry mushrooms -50 grams;
Carrots - 1 piece;
Water - 1 ½ liters;
Sour cream - 4 tablespoons;
Potatoes - 2 pieces;
Onion - 1 piece;
Butter - 2 tablespoons;
Bay leaf - 1 leaf;
Salt - to taste;
Parsley - to taste.

Preparation:

Soak the mushrooms for three to four hours.

Cut the potatoes.

Finely chop the mushrooms, add two liters of water and the water in which they were soaked, and cook for thirty minutes. Remove the mushrooms, and put the potatoes cut into cubes into the broth to cook.

Grate the carrots on a coarse grater. Cut the onion into cubes.

Sauté onions and carrots until golden brown, add mushrooms and simmer. Place in broth with potatoes and cook until tender.

When serving, sprinkle with herbs.

Serve with sour cream.

The combination of shiitake and rice noodles allows us to recommend this delicious soup to those who want to lose weight or cleanse their body of toxins.

Ingredients:

Dry mushrooms -100 grams;
Rice noodles - 100 grams;
Red bell pepper - 100 grams;
Miso paste - 1 tablespoon;
Ginger - 1 centimeter;
Soy sauce - 2 tablespoons;
Water - 1 ½ liters;
Salt - to taste;
Sliced green onions- to taste.

Preparation:

Soak the mushrooms for three to four hours, squeeze.

Separately boil the rice noodles.

Transfer the mushrooms to the pan. Boil the water in which they were soaked and pour into a saucepan. Cook for forty minutes. Then add rice noodles, sliced peppers, miso paste, soy sauce, grated ginger and bring to a boil, remove from heat.

When serving, sprinkle with chopped green onions.

The Carpathian forests have long been famous for the abundance of mushrooms, especially porcini mushrooms, so the local cuisine contains a lot delicious soups using mushrooms. Mushroom soup is especially tasty, and the noodles make it filling.

Ingredients:

Dry mushrooms -100 grams;
Carrots - 1 piece;
Broth - 1 ½ liters;
Onion - 1 piece;
Flour - 250 grams:
Water for noodles - 100 milliliters;
Vegetable oil - 2 tablespoons;
Bay leaf - 1 leaf;
Salt, pepper - to taste;
Parsley - to taste.

Preparation:

Soak the mushrooms for twenty minutes.

Chop the onion, grate the carrots, sauté in oil for ten minutes.

Finely chop the squeezed mushrooms, put them in a saucepan, add the sauté, add the broth and water in which the mushrooms were soaked, add salt and cook for an hour.

Prepare noodles from flour and water. Boil in a separate pan.

Add chopped herbs and boiled noodles and let it brew.

This soup was prepared in Rus' before the advent of potatoes. It was often prepared during fasting, and a little honey was added to improve the taste.

Ingredients:

Dry mushrooms -300 grams;
Turnip - 1 piece;
Onion - 1 small onion;
Water - 1 ½ liters;
Vegetable oil - 3 tablespoons;
Salt, honey, pepper - to taste;
Parsley - to taste.

Preparation:

Soak the mushrooms overnight. Remove, squeeze and cut into slices.

Peel the turnips and cut into cubes.

Place the mushrooms in a saucepan, add the water in which the mushrooms were soaked, add finely chopped onions and cook without boiling for an hour and a half.

Half an hour before the end of cooking, add diced turnips and vegetable oil.

When serving, add chopped herbs and honey.

The soup is interesting due to the combination of taste and aromas of shiitake and champignons.

Ingredients for broth:

Turkey bones -
Water - 10 glasses
Carrots - 3 pieces;
Celery stalk - 3 pieces;
Onion - 1 piece;
Celery stalk - 1 piece:
Salt, pepper - to taste.

Soup ingredients:

Prepared turkey meat - 400 grams;
Turkey broth - 6 glasses;
Vegetable oil - 2 tablespoons;
Onion - 1 piece;
Rice mixture - 1 cup;
Champignons - 200 grams;
Dry shiitake - 30 grams;
Garlic - 2 cloves
Soy sauce - 1 tablespoon;
Cream - 2 tablespoons;
Fresh thyme - to taste;
Garlic - a couple of cloves;
Salt, pepper - to taste.

Preparation:

First prepare the broth. Pour water over the turkey bones, add peeled carrots, an onion without peeling, a couple of peppercorns, chopped celery, salt and cook for two hours. Cool, strain.

Pour half a glass of broth over the shiitake and leave for fifteen minutes.

Pour the broth into a saucepan and bring to a boil. Add rice mixture and soaked shiitakes.

Sauté chopped onions with sliced champignons and chopped garlic. Add soy sauce, salt and pepper and transfer to a saucepan, cook until the rice is ready.

Cut the turkey meat into cubes. Finely chop the thyme and add it to the soup along with the cream and turkey meat. Cook for a couple of minutes and you are ready to serve.

An easy-to-prepare soup that will appeal to lovers of the flavor of shiitake mushrooms.

Ingredients:

Dry shiitake mushrooms - 100 grams;
Ginger - 2 centimeters of root;
Water - 1 liter;
Chicken thighs - 0.5 kilograms;
Sugar - 2 teaspoons;
Soy sauce - 2 tablespoons;
Corn starch - 1 teaspoon;
Parsley - a bunch;
Pepper - to taste;
Salt - to taste.

Preparation:

Pre-soak the mushrooms. Marinate chicken thighs in mixture soy sauce, sugar, grated ginger, corn starch - half an hour. Trim the meat, discard the bones, and return the meat to the marinade.

Strain the soaked mushrooms, chop them, and place them in the chicken marinade. Pour in the strained water in which the mushrooms were soaked and cook for half an hour.

The soup can be garnished with bamboo and soybean sprouts. If you can’t get them, you can replace them with chopped parsley.

The soup is quite easy to prepare, it turns out to be tender in consistency and has a strong mushroom aroma.

Ingredients:

Broth - 1 glass;
Dried mushrooms - ½ cup;
Onion - 1 piece;
Potatoes - 2 pieces;
Vegetable oil - 1 teaspoon;
Cream - 1 glass;
Salt, pepper - to taste.

Preparation:

Soak the mushrooms in the broth for one hour.

Peel the potatoes into cubes and add to the mushrooms. Bring to a boil.

Chop the onion and sauté until golden brown. Place in a saucepan and cook until the potatoes are done.

Pour in the cream in a thin stream. Add salt and pepper, remove from heat and blend.

Put on the fire, simmer a little and you can serve.

Those who have tried this soup have no questions about why it was served on holidays at the imperial court.

Ingredients:

Caps of small dried shiitake mushrooms - 20 pieces;
Water - 2 liters;
Dry goji berries - 2 tablespoons;
Chicken (carcass) - about 1 kilogram;
Sesame oil - 2 tablespoons;
Shaoxing wine - 2 tablespoons;
Ginger root - 1 centimeter;
Shallot - 1 piece;
Set of Chinese spices - 1 teaspoon;
Salt - to taste.

Preparation:

Soak the mushrooms overnight (minimum 6 hours). Then remove the legs.

In a thick-bottomed saucepan, heat the oil and fry the spices and goji berries, mushroom caps, pour in boiling water, immediately reduce the heat so that the water does not boil. Cook, without letting it boil, for half an hour.

Shaoxing wine can be replaced with dry unsweetened sherry, goji berries with barberry, and to compensate for the lack of barberry citrus aroma characteristic of goji, you can add lemon zest to taste (in this case, it must first be steamed and drained to remove the bitterness).

Cut the chicken and chop into large pieces.

In a frying pan with very hot oil, fry the ginger cut into thin slices for two minutes (approximately 2 minutes). Add chicken pieces and fry until golden brown.

Place the contents of the frying pan into the soup, cook for ten minutes, add Shaoxing wine, cook for another ten minutes, remove from heat, add very finely chopped onion and let simmer, covered.

Before serving, garnish with chopped green onions.