The last week of Lent has begun. I have already cooked lean cabbage soup and borscht more than once, and there was also a mushroom soup. It's time to cook a very tasty and satisfying, and this is not unimportant, soup from dried mushrooms. Fortunately, the stores now have dried mushrooms in the sea. But they are just as delicious as fresh or frozen. All that is needed is to soak them for a while. And after a few hours, you can see how they swelled in the pan and the aroma from them filled the entire kitchen.
To make soup, we need:
- Dried mushrooms -70-100 gr.
- Potatoes - 1-2 pcs.
- Carrots - 1 pc.
- Bow - 1 pc.
- This time I used a mixture of 5 kinds of beans.
You can add semolina, noodles, lentils. Anything your heart desires.
Soak the mushrooms for a few hours.
At the same time, I set the mixture to cook, because in time, this mixture should be cooked for at least 90 minutes. Once again, I want to say that if you use semolina or noodles, then you do not need to cook anything in advance. As you cook your soup, you simply add these ingredients in the final step.
When the mushrooms are swollen and the mixture has boiled for at least an hour, put the mushrooms in a saucepan on the stove and let them cook for 30 minutes, then add the mixture to them, reduce the heat. Let the contents of the pot boil and simmer for 10 minutes.
At this time, grate the carrots and finely chop the onion.
Fry onions and carrots in vegetable oil.
Add everything to the pot. I always add carrots to mushroom soup, because from the mushrooms the broth becomes dark, and the fried carrots instantly change the color of the broth from dark brown to golden.
Cut the potatoes into cubes and add to the soup.
Now you need to salt. Let the soup cook for another 10 minutes.
Pour the soup into bowls, add the dill and that's it! The soup is ready.
Bon Appetit everyone!