# fast For your attention a classic recipe for porcini mushroom soup, it is very quick and easy to prepare it. Mushrooms have exceptional taste and aroma, which are especially pronounced not fresh, but in dried form. The magic aroma is excellently revealed in soups, rich and strong. One of the most popular soups in our family during the winter! Plump and warming. Not any extra ingredients and spices, so as not to kill the true mushroom flavor! Only a bay leaf, a little greenery and a spoonful of non-sour sour cream. If you haven't tried it yet, be sure to cook and share your impressions. And so, let's start... Nutritional value of the dish "Dried white mushroom soup" (per 100 grams): Calories: 39.5 kcal. Protein: 2.1 gr. Fat: 1.1 gr. Carbohydrates: 5.4 gr. #bondarenko's plans
Ingredients: dried porcini mushrooms, medium potatoes, small carrots, small onions, herbs (dill, parsley), spices, sour cream, vegetable oil
Cooking method:
We prepare all the necessary ingredients. Fill the mushrooms with clean, hot water. Somewhere 1 -1.5 liters. Leave the mushrooms to swell for about 30 minutes.
We prepare vegetables. Three carrots on a fine grater, cut the potatoes into small cubes, heat the pan with 1 tsp of vegetable oil and fry.
In the meantime, we will discard the mushrooms through a sieve, but do not pour out the water, this will be our base on the broth. We put the mushroom water on the fire and dilute it with another 1.5 liters of clean water. Add 1 bay leaf.
Add potatoes, chopped mushrooms and frying to the broth. Salt and add spices to taste. I have a vegetable seasoning instead of salt, and I use lemon pepper.
Cook our soup until the potatoes are cooked. I made a couple of croutons for the soup. Warmed black bread on both sides in butter.
The soup is ready. Sprinkle with herbs before serving. And put a spoonful of sour cream or yogurt. Bon appetit 😋.