Mushroom broth - nuances of cooking. How to cook dried mushroom soup Broth dried mushrooms

Mushroom Broth - General Preparation Principles

Based on the mushroom broth, you can prepare a lot of delicious first dishes, and if you add vegetables, barley, beans or lentils, it will be a hearty mushroom soup. Often, mushroom broths are combined with other types of broth (for example, meat or chicken). Mushroom broth is good in itself, but you can experiment a little and add creamy cheese, green peas and other products to the dish. For fragrance and piquancy, you can throw a sloping clove of garlic and black peas.

Mushroom broth can be prepared from fresh or dried mushrooms. The most affordable way is to use ordinary purchased champignons, besides, they do not require a long cooking. With forest mushrooms, the task is somewhat more complicated, as such mushrooms should be treated very carefully. If dried mushrooms are used, they are pre-pulled out for several hours, then boiled about an hour on slow heat.

Mushroom broth - Preparation of products and dishes

For the preparation of a mushroom broth, many dishes are required: you need a saucepan by 2-3 liters, a pan for passing vegetables, a cutting board with a knife, a colander and a bowl for soaking dried mushrooms. Also need gauze in order to strain the rain broth.

Fresh mushrooms should be rinsed thoroughly and crushed. Forest mushrooms must be pre-ripped from garbage and spoiled "instances". If dried mushrooms are used, they are washed and soaked in water for several hours (at least three-four).

Recipes of mushroom broth:

Recipe 1: Mushroom Broth

If there is no possibility or desire to collect forest mushrooms, but the fragrant mushroom broth, nevertheless, I want to go to the store and buy ordinary champignons. These mushrooms are available all year round, so you can beat the seven fragrant mushroom soup. In this recipe, the mushroom broth together with champignons also use carrots and onions.

Required ingredients:

15-20 pcs. champignons (depending on the desired soup volume);
Bulb;
Carrot;
Potato - 2 tuber;
Salt;
Black pepper.

Cooking method:

Mushrooms are rolling and cut by pieces. It is not very smaller, since in the process of heat treatment champignons is boosted. Potatoes clean from the peel, cutting with small bars. Pour into the pan the desired amount of water and put on the stove. In the pan, we pour a spoonful of sunflower oil and lay out champignons, plunge on moderate heat, constantly stirring, about five minutes. After boiling water, we throw potatoes. After 20 minutes, you can add mushrooms. Carrot three on the grater, onions crushed. Let's pass vegetables in oil (you can in the same skillet where mushrooms were preparing) within a few minutes. Layout vegetables in broth. Shortly before the end of cooking Solim soup and pepper. We boil broth until all products are ready, first of all, focus on potatoes, as mushrooms do not require long thermal processing. We insist the mushroom broth for about 15 minutes and serve. Can be added to the plate of chopped greenery.

Recipe 2: Mushroom Broth of dried mushrooms

A simple way to prepare a delicious mushroom broth from dried mushrooms. Those who do the workpiece will probably have to do such a recipe. It also uses onions with carrots and parsley root. Such broth can be the basis for a variety of first dishes.

Required ingredients:

Dry mushrooms - 60 g;
Onion;
2 carrots;
Parsley root;
Salt.

Cooking method:

Mushrooms are rocked several times in water, then fill with two liters of water and leave for several hours. After the mushrooms are swollen, we drag the liquid from soaking into a separate container and filter, the mushrooms themselves are rolling again. We pour the mushrooms by leaky water and start cooking. The onions cut into several parts, clean the carrot, rinse and cut the same large. Parsley root cut into 2-3 parts. Roots with vegetables add after boiling. Cook the mushroom broth on the messenger fire is 45-60 minutes. After the specified time, it will be ready. It must be strain from all the products, then drain again into the saucepan. The resulting precipitate needs to merge. Choose from vegetables mushrooms, rinse and grind. We throw them into the soup and cook a little more.

If the mushrooms are not soaked in advance, cook the soup follows at least three hours on the messenger fire. Vegetables with roots can be put on the broth after an hour and a half after boiling.

Recipe 3: Mushroom Broth with Green Peas

Another way to prepare a mushroom broth, where the main "raisin" is to be submitted. For this purpose, green peas is used. His delicate taste is perfectly combined with any boiled mushrooms. The dish prepared in this way comes out hearty and nutritious.

Required ingredients:

Champignon;
Pepper pepper;
Salt;
Root;
Butter;
Green pea.

Cooking method:

We rinse mushrooms, cut into four parts, fill with water. How water will boil, we reduce the fire and cook for about 15 minutes, then throw pepper, pieces of root and cut on the bulb. Slightly spit. Cook broth until readiness, then filter from spices, onions and roots and merge back into the pan. Champignons separate and cut into small pieces. We throw the butter, boil the moments three and turn off the fire. We declare mushrooms on the plates with green peas and pour broth.

Recipe 4: Mushroom Broth with Melted Cheese

Despite the ease of preparation, such a mushroom broth is obtained very tasty, satisfying and nutritious. The melted cheese is perfectly combined with any mushrooms and gives the dish tender creamy taste. This recipe uses fresh champignons.

Required ingredients:

½ kg of fresh champignons;
Melted cheese without taste additives - 300 g;
Onions - 1 pc.;
Carrot;
Garlic - two teeth.

Cooking method:

The bulb clean and grind the knife (or in a blender). Mushrooms are rinse and cut. Carrots are rinsed and three. Frying onions on cream oil about 8-10 minutes, stirring often. I put carrots and fry to him for a few more minutes. Next, add champignons to vegetables, cover the frying pan with a lid and a mass on a slow heat for 17 minutes. Layout a vegetable-mushroom mass in a saucepan and pour one and a half liters of water. After boiling, we welcome 10 minutes, then throw the melted cheese and missed through the press garlic (optional). We again bring to a boil and cook 2-3 minutes before the dissolution of cheese. We leave the creamy mushroom broth to be improved, after which we feed.

Recipe 5: Mushroom Broth with beans

It turns out that all of the two ingredients can be cooked the satisfying the first dish, which, besides, is also very tasty. Onions are also added to the taste and fragrance in the mushroom broth.

Required ingredients:

160 g of mushrooms and beans;
Tomato paste;
Salt;
Butter;
White bread.

Cooking method:

If dry mushrooms are used, they must be rinsed and soaked for 3-4 hours in water. From the monkey mushrooms, we boil the mushroom broth for about one hour, then it is filled with it. Mushrooms cut into small pieces. Beans should also be pre-soaked for several hours, then boil to readiness. Boiled beans, we fold on the colander. Onions are finely rubbing and fry on creamy oil, then lay a tomato paste to it and a few more minutes. Lay out onion onion, beans and crushed mushrooms. Cooking soup for about 15-20 minutes, at the end of the preparation we simulate to taste. Bread cut into small pieces and dried in the oven. We apply a mushroom broth with beans along with crispy croutons. Optionally, you can also add chopped greens to the plate.

- champignons can be immediately put to boil or pre-fry with onions or separately - with fried mushrooms soup is much fragrant;

- Mushrooms do not need a lot of spices and seasonings, so it is recommended to limit the salt, black pepper and garlic;

- Mushroom broth will be much more fragrant and rich, if you add large root and bow into it, the broth after cooking must be strain.

How often we are preparing the first dishes on meat decoctions, but unjust forget sometimes about the mushroom broth. It is based on a lot of delicious, useful soups, boil. The mushroom taste with vegetables, beans, barley, lentil, resulting in fragrant and satisfying soup, is perfectly combined. Often professional chefs prefer to combine meat or chicken broth with mushrooms. Also lovers of original recipes try to combine mushroom flavoring bags with cream cheese, melted cheese added to the mushroom broth and soups are boiled on a basis. In order for the first dish is even more piquant, spices, seasoning, chopped garlic in mushroom broth.
For cooking, products of the most different states are used - fresh, dried, frozen, and always accessible champignons or oysteries will be suitable. Forest, only collected mushrooms require careful treatment, the cooking process is slightly complicated. When using dried, too, it will not be possible to quickly take and boil the soup, they must be soaked.
Mushroom dishes are considered to be nutritional in absorption. Therefore, parents have a completely natural question, is it possible for children a mushroom broth? It is recommended to give such soup for lunch only from the age of 7-8 years. At first, it should be light vegetable soups on a dilute broth, which used champignons (it is believed that it is that they are easiest to be absorbed by the body and the least toxic). This is due to the fact that a children's digestive system is finally formed only by 7-8 years, so if you first give fungal dishes to children, it is possible to poison the body, since the most common unwashed mushrooms can cause intoxication in the children's body. After the mushroom soup first fed to the first time, watch the body's response carefully for several days. Even if everything is safely, do not feed the decor with mushroom dishes more often than 1 time in 2-3 weeks.
Those who have adult kids, we advise you to mostly include mushroom dishes in your diet, especially the first hot. And for starters, let's understand in detail from which mushrooms and how to make a broth to cook?

Fresh Mushroom Broth

If you went to the forest on the weekend, brought full baskets of mushrooms, then you have a bad edge work: marine, dry, frost. But leave part to immediately weld the fungal broth from fresh mushrooms. For cooking, use better tubular specimens - white, subberezoviki.

Taste info Hot Soups / Mushroom Soup

Ingredients

fresh -1 kg mushrooms;
water - 2-2.5 l;
lukovitsa replied - 1 piece;
carrot - 1 piece;
black pepper peppers - 8 pieces;
carnation - 4 pieces;
salt - to your liking;
lovel leaf - 1-2 pieces.

How to cook a delicious broth of fresh mushrooms

Fresh mushrooms beat, clean, rinse thoroughly. Fold them in a saucepan, pour with water, put the peeled onions with carrots and spices (bay leaves can be added a little later). Send to the stove as soon as the water starts to boil, slow down the fire and boil 1-2 hours. The cooking time depends on what ultimate you want to get a concentration. The longer the mushrooms are boil, the fragrant and rich is broth.
When mushrooms are fully prepared, remove them from the pan, and the broth itself straightened and spray. You can eat it right so, having triggered fresh with a fresh chopped greens.
Wash welded mushrooms under running water and then use on your discretion: you can crush them with meat grinders and cook sauce, or add them to a light vegetable soup with vegetables.

From dried mushrooms

In this case, dried haughty, butter, mokhoviki are well suited.
Before brewing broth made of dried mushrooms, carefully inspect them, during the storage it can be drum.

Ingredients:

dried mushrooms - 100-150 g;
water - 2 l;
parsley root - 1 piece;
salt - to your liking.

Cooking:

Bring dried mushrooms and rinse several times in warm water (degrees 30-35 will be enough); Fold in a bowl and fill with cold water. Leave them in this state for 3-4 hours, they should swell.

Now, beat the mushrooms on the colander, rinse, fold into the saucepan and pour with clean water. If you need a very saturated broth of mushrooms, then boil them in the same water in which they were soaked. Put them on a slow fire, after boiling, add parsley root. Boil an hour. When mushrooms are fully prepared, pull out, cool and use further at your discretion. Bouillon strain, salt.

From frozen mushrooms

Bouillon from frozen mushrooms is always a shame, speed and ease of preparation. You can freeze the mushrooms yourself, or buy all the same oyster or champignons in the store.

Ingredients:

frozen mushrooms - 500 g;
water - 2-2.5 l;
salt - to your liking.

Cooking:

Find out and rinse the mushrooms, if they are large, you can cut them with smaller pieces.
Boil the water, lower the mushrooms in it, spice, you can add spices to your taste. Boil 30-40 minutes. Ready broth strain, sprinkle it when serving a fresh greens to the table.

From champignons

However, there is no mushroom places in our vast country. And not everyone can call himself a mushroom, afford to take a walk in the forest with a loud, and then dry, frost or cook broth of white mushrooms. And the delicious and nutrient fungal dishes want everyone. Here they come to the revenue of champignons, which without any problems can go and buy at any time in each supermarket.

Ingredients:

champignons - 1 kg;
water - 2-2.5 l;
carrot - 1 piece;
lukovitsa replied - 1 piece;
lavrew leaves - 1-2 pieces;
pepper pepper pepper - 4-5 pieces;
salt - to your liking.
Cooking:

Champignons beat, clean, rinse thoroughly and cut, if they are too large.

Fold mushrooms in a saucepan, pour clean water, send to the slab before boiling. Then fire to minimize the fire, put the peeled carrots with a bulb, pepper peas (throw a laurel later). Boil 30 minutes.
Serve champignon broth, spilling around the plates and decorating fresh parsley greens.

Teaser network

Dish on mushroom broth

If there are mushrooms in the house, the hostesses do not have to break their heads over the question that cook. From the mushroom broth you can make a lot of useful and delicious dishes:

Vegetable soups, for example, with a young or canned green peas.
Noodle soup.
Add to risotto and pael.
Mushroom soup puree.
Stew in this broth vegetables and legumes.
Also this is a great basis to prepare sauces.

If you pour a bit when steaming potatoes with meat, the fragrance of the finished dish will be even more pleasant and rich.

It is remarkable such an option how to freeze the mushroom broth, for this you can pour it on plastic cups or in molds for ice. After defrosting, use as an ordinary mushroom broth.
A better diet for those people who keep church posts do not come up with. And since the caloric content of mushroom broths is only 3 kcal per 100 g, they are perfectly suitable for those who follow the figure and sits on diets.

In some families, mushroom broth is more in demand than meat. It turns out fragrant and tasty, while possesses a negligible energy value. You can cook soups, make sauces, it is used to prepare second dishes. Some hostesses add broth made of mushrooms in meat or chicken to give them a seductive fragrance. This dish is suitable for vegetarian food, indispensable in the post. The ability to cook it is necessary for any hostess.

Features of cooking

The technology of preparation of mushroom broth is not distinguished by high complexity. With proper skill, the process will take no more than an hour. However, without knowing some subtleties, the tasty and useful broth from mushrooms is impossible.

Not all mushrooms are suitable for making broth. If they refer to the second category or are generally edible, they do not use them for broth: they will give away all the harmful substances, turning it into the poison. The same applies to old (overgrown) fungi and forest gifts collected in environmentally unfavorable zones. The broth and the boosts are not boiling, but only for the reason that it turns out to be brown and unappletent.
You can cook the mushroom broth not only from fresh or frozen mushrooms, but also from dried. Ware technology dishes from fresh and frozen products is approximately the same, but dried mushrooms need preliminary preparation. So that they restore form, they are not less soaked in cool water. After that, mushrooms are thoroughly washed and only after that is used to prepare a broth.
Water in which mushrooms are soaked, it is not worth pouring, but it needs to be well strained to prevent sand broth. To do this, you can use a four-layer gauze. After that, the fragrant liquid is diluted with the desired amount of water and used for boiling cooking. Thanks to this trick, it turns out more fragrant.
If the broth will boil the soup soup on the broth, you can not soak them in water, but in milk. It is filled and added to the dish at the last stage of preparation.
The cooking time of the broth depends on the grade of mushrooms and the size of the pieces to which they cut, usually it is 25-45 minutes. Champignons are boosted by a little faster, forest mushrooms - a little longer.
The most useful and fragrant is broth from white mushrooms.
Mushroom broth can be light and dark. Light usually make fresh and young mushrooms, dark - from mature and dried. A pleasant shade of broth allows you to give the use of a crude bulb or onion husk.
When cooking broth made of mushrooms, various roots and seasonings are used. The taste of the finished product depends largely on these ingredients. However, the spices in the broth need not too much so that they do not compete with mushrooms, trying to kill their seductive fragrance.
If the mushrooms pre-fry, the broth of them will turn out to be more fragrant and tasty. So they do if they plan to submit it as an independent dish.

If you are submitting broth instead of soup, it will not hurt him to offer the croutons, add fresh greens to it, pre-finely choking it with a knife.

Simple recipe broth from fresh mushrooms

fresh mushrooms - 0.5-1 kg (white enough 0.5 kg, champignons need more);
water - 2 l;
onions - 100 g;
carnation - 2 pcs.;
bay leaf - 1 pc.;
fragrant peas - 5 pcs.;
salt to taste.

Cooking method:

Wash the mushrooms, cut them with large slices.
Clean the bulb, cut it into 4 pieces, put to mushrooms.
Fill with water and put on fire.
After the water boils, remove the foam spoke on the surface, reduce the flame intensity.
Cover the saucepan with a lid, but leave the slot to exit steam. Boil 20-30 minutes.
Add salt and spices. Configure another 5 minutes and remove from the fire.
Remove the onions and mushrooms. Onions no longer need, and mushrooms can be used to prepare other dishes. If you are planning to boil on the mushroom broth soup, you can add them to it.
Straighten the broth.

Mushroom broth for this recipe is easy to prepare. It will become a good basis for any dish, which is recommended to include this product. However, if you want to file a broth as an independent dish, his recipe does not prevent complicate.

Delicious broth of white mushrooms

white mushrooms - 1 kg;
water - 2.5 l;
onions - 0.25 kg;
carrot - 100 g;
celery root - 50 g;
parsley root - 30 g;
vegetable oil - how much will be required;
salt, spices - to taste.

Cooking method:

Clean and wash the mushrooms. Several pieces (approximately 0.2-0.25 kg) set aside, the rest are placed in a saucepan, fill with water in the amount of 2 liters and put on the stove.
Lukovitsa wash, remove the husks from them, fold into a separate pan. There, also put a whole bulb of a small size. Fill the remaining water. Put on the fire. Boil 5-10 minutes after boiling. Perfect.
Wash and clean the carrots, roots of parsley and celery, cut them into small cubes or circles.
The remaining onions range to large rings.
Fry onion, carrots and roots in vegetable oil for 5-7 minutes, pour the decoction of the onion husks, put as much as much.
Cut pieces of medium size and on a separate pan fire for half-preparation of mushrooms.
When water is in a saucepan, where mushrooms are boil, boil, remove the foam. Discover the fire and sake for 15-20 minutes.
Add roasted mushrooms, boil another 10-15 minutes.
Add the contents of the second frying pan. Subtill, put spices. Boil the same time.

Strain the broth, run over the plates and serve to the table. Add fresh greens in each plate. You can put both mushrooms from which broth boiled, unless you plan to use them for making another dish.

Broth of dried mushrooms

dried mushrooms - 80-100 g;
water - 2 l;
onions - 100 g;
carrot - 100 g;
salt, spices - to taste.

Cooking method:

Pour mushrooms with cool water, leave for 2 hours.
Drain the liquid, strain through the gauze. Dilute with water so that 2 liters are as a result.
Rinse the mushrooms thoroughly under running water, fold into the pan, pour the prepared liquid.
Wash and clean the vegetables, put in a saucepan with mushrooms.
Boil, removing foam, 40 minutes after the water boils. 10-15 minutes until the broth will be prepared, add spices.
Flip mushrooms and vegetables on a colander. Bouillon strain to save it from spices, otherwise he will acquire a bitter taste.

This recipe for making broth from dried mushrooms is considered classic.

Mushroom broth is delicious in itself, but is often used to prepare mushroom soups, sauces and dishes from vegetables, meat, poultry. It can be welded from fresh or dried mushrooms. There are several recipes for this dish, the technology of their preparation is not exactly the same, but the basic principles of the cooking of mushroom broth remain common.

Mushroom, dried mushroom soup has a deeper taste compared to a dish cooked from fresh forest gifts. His aroma awakens appetite. Dried mushrooms have long retain the beneficial properties that possess.

When preparing the first dish of dry mushrooms, various seasonings are almost not used in order to preserve their delightful natural taste. In addition, the recipe for the mushroom soup from dried mushrooms allows not only to treat households an insanely appetizing dish, the preparation of which will not take a lot of time.

Classic version of the mushroom soup

Any hostess has its own culinary secrets, one of which is a recipe for dried mushrooms, but there is a classic recipe for this dish. It complied with all traditions of cooking a culinary masterpiece.

In many versions, such a soup is offered to use white mushrooms, because of them get the usual light soup. However, the classic dried mushroom soup involves the use of oils, boletus and chanterelles. They will give a steep match and opaque saturated color.

Ingredients:

1 tbsp. mushrooms;
3 potatoes;
2.8 l of water skipped through the filter;
2 onion heads;
1 medium sized carrots;
third;
a pinch of salt,
1 g of pepper (ground);
30-40 g of sunflower oil.

Recipe:

Mushroom soup from dried mushrooms requires preliminary preparation. Its main ingredient should be rinsed thoroughly, and then pour hot water to two hours. Then mushrooms will be soft and puffy.
Grind vegetables: Small cubes cut onions, grazing carrots, cut the Bulgarian pepper (it is not necessary). Fry them on sunflower oil before the formation of golden color. At the request, sunflower oil can be replaced with creamy. Then the soup will be filled with a special aroma and acquire a delicate taste.
Washing clean, cut into cubes not more than 1.5 cm.
Mushrooms from water, squeeze and cut into small pieces. But not too small! The mushroom should be found in the soup.
Then pour them into the boiling water. (To obtain a more welded soup, it is possible to use meat or chicken broth instead of water.) When the mushrooms boil, the fire should be reduced, cook half an hour, and then fall asleep potatoes. Cook for 10 minutes, after which add vegetables and tomorrow on a small fourth quarter of an hour.
About 5-8 min. Until the dish is solid and pepper. (Optionally add laurel, basil or sage, but a bit, so as not to spoil the mushroom taste.)

Soup made of dry mushrooms serve, decorating greens: cobwebs of dill, onion feathers, parsley leaves or kinse.

You can put a little sour cream or other fermented sour cream. It will give the first dish a deeper taste. And lovers of thick soups can add a little vermicevel or separately welded cereals.

Mushroom soup with chicken broth

The mushroom soup from dried mushrooms is often indulging in Russian hostesses of their households, using summer billets from the gifts of forests, useful, fragrant and delicious. Many of them recognize that such a soup cooked on the broth, for example, a chicken, will be more saturated.

Grocery set:

450 g chicken;
60-80 g dried oh;
half a cup of buckwheat cereals;
4-5 potatoes;
medium-sized;
1 leek head;
1 pinch of salt (large);
1 g of pepper (ground),
1 sheet of laurel tree;
30-40 g of sunflower oil;
bundle of fresh greenery.

Method of preparation:

Finished soup before serving can be decorated with chopped greens.

First-based white mushrooms

White mushrooms are considered the most valuable. Most often, they are dried or frowned, and then they prepare the most fragrant dishes. One of these culinary masterpieces of Russian cuisine is dried white mushroom soup.

Grocery set:

white Mushrooms - 115 g;
1 leek head;
1 carrot;
30-40 g of sunflower oil;
5-6 purified potatoes;
25 g of flour;
2.6 l of filtered water;
1 pinch of salt.

Cooking:

If possible, 5-15 minutes need to give a dish, and then submit to the table, putting the sweeping sourcean and greens directly in the plates.

This thick lean soup will have to taste even the adherents of satisfying and meat cuisine. It will be especially good in the post, because by the number of protein mushrooms can replace meat.

Such soup can be surprised by both households and expensive guests.

Mushroom soups in domestic cooking have deep traditions. But this does not mean that the classic recipes should be followed unquestioned.

They can be changed, complementing the dish with crops or pasta, as well as vegetables and spices. One is invariably - the unsurpassed taste of mushroom broth.

Mushroom Soup Recipe With Motor - Video

So, I consider myself not only a lover of dishes made from mushrooms, but also their passionate "collector". Fortunately, in a place where I live, there are forests, in which you can get mushrooms on my happiness. Mushrooms I freeze, Marina, Sushi. So now I offer you a broth recipe that is boiled from white mushrooms. In general, the white mushroom is considered one of the best and most sought-after.

First of all, white dried mushrooms need to soak. Mushrooms shift in a bowl, pour them with chilled boiled water. In the water I hold the white mushrooms a little more than half an hour. This time is quite enough for mushrooms become soft. In some recipes, I read information that mushrooms need to be soaked almost for a day. For white mushrooms it is not necessary. If they are soaked for so long, they will turn into incomprehensible flesh. It will be unpleasant to work with such mushrooms.

In the pan pouring water (approximately 1 l 300 ml). Water put on fire, season it with salt on its taste preference. Waiting for the water in a saucepan to be boured (boiled). I do not lose time, I am engaged in the grinding of already messy mushrooms. White mushrooms I cut in the form of straw. I send mushroom cutting into boiling water. There is also water and water in which mushrooms are bite. I skip water through the sieve so that the "unnecessary" elements do not fall into the broth. Mushrooms cook 10 minutes.

During this time, I prepare the remaining ingredients. Wash and peeled potatoes for mushroom broth I cut cubes. It is possible a knife, and I used a special nozzle. Potato cubes shift in mushroom broth. I continue to cook.

Purified carrot for mushroom dishes I grind, taking advantage of a grater with large cells. But the bulb, I just rupture a knife finely.

In the pan pour vegetable oil. Grilled vegetables for the preparation of mushroom broth with a frying pan. Pastor vegetables until soft.