Dried Soup Recipe. Mushroom soup with dried mushrooms and cabbage. Classic mushroom soup with barley

Mushroom soup is a frequent treat on the Russian table. Still, in the summer, every good housewife makes preparations from healthy and tasty mushrooms. Often, mushroom soup in winter is an appetizing reminder of a fragrant summer. But many housewives admit that from dried mushrooms the soup turns out to be much more rich and rich. That is why, even in summer, not fresh, but dried mushrooms are used for mushroom soup. If you cook such a soup correctly, you can literally amaze the guests with your culinary masterpiece. In addition, mushroom soup is not only an incredibly tasty dish, its preparation does not take much time and effort.

Classic Mushroom Soup Recipe

Each mistress has her own recipe for a unique mushroom soup. However, there is a traditional dish that has a classic recipe. Subsequently, it can be changed, depending on the taste and preferences.

1. From porcini mushrooms turns light soup. But for mushroom soup, boletus and boletus are most often taken - they give a good fat and a dark saturated color.
2. A good handful of mushrooms should be thoroughly washed and soaked in boiling water for 1.5-2 hours. This will make the mushrooms soft and supple.
3. At this time, you need to prepare vegetables. Grind onions, grate coarse carrots, finely chop the half of frozen bell pepper (you can without it). Pour the vegetable oil into the pan and fry the vegetables on it over low heat. Instead of vegetable oil, you can use butter - it will give the soup a more delicate taste and mild aroma. Fry vegetables until golden and soft.
4. Prepare potatoes in advance. 2-3 medium-sized potatoes need to be peeled and cut into 1-1.5 cm cubes.
5. Mushrooms need to be taken out of the water, cut into small pieces. Do not grind the mushroom very much - it should be felt on the teeth, and not turn into porridge.
6. It's time to put a pot of water on the fire. If you have ready meat broth - use it. The soup will turn out more rich and satisfying. If you want to cook a diet mushroom soup - just use water.
7. Some housewives add mushrooms to the pot with the water in which they insisted. In this case, the broth color will be dark. If you want to cook a light transparent soup, pour only clean water, not using the one in which the mushrooms have settled.
8. Bring the mushrooms to a boil and reduce the heat. After 30 minutes, when you feel obvious mushroom taste and aroma, add potatoes to the broth.
9. When the potatoes are cooked, add the fried vegetables to the broth and cook for about 20 minutes.
10. 5 minutes before cooking, the broth needs to be seasoned. Of the required spices - salt, peppercorns or ground. To taste, you can add basil, sage, hops-suneli. Be careful with bay leaves - its excess will kill the taste of mushrooms. In general, mushroom soup should be seasoned with caution. If the mushrooms are good, such a dish does not require anything but pepper and salt.

Serve mushroom soup with greens - dill, spring onions, parsley, cilantro. In addition, in each plate you need to put a spoonful of sour cream, kefir or yogurt. The fermented milk product gives the mushroom soup a special deep taste.

If you like thicker soups, add a handful of thin noodles or a little boiled barley separately to the broth five minutes before cooking. You can add thickness to the soup with wheat flour. Add a couple of spoons to the pan with vegetables to make the soup a little muddy and creamy.

This is a recipe for diet mushroom soup that will be enjoyed not only by you, but also by your children. To prepare it, you will need chicken or its parts. Do not use chicken breasts - they are very lean and will not give enough broth to the broth.

Fill the chicken with water and bring to a boil. If you want to get a diet dish, drain the first water, cook the broth in the second water. Separately, boil porcini mushrooms in a small bowl until cooked. Fry finely grated carrots, chopped onions in a pan. We take out the chicken and cut it into small pieces. After that, we return the slices back to the broth, add the chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes, so that all the ingredients are saturated with each other. Add salt and pepper to the soup. The dish turned out to be so light that it can be safely offered to a sick person. At the same time, the soup is quite satisfying due to the large amount of protein that is found in meat and mushrooms.

Mushroom hodgepodge

We will prepare a hodgepodge of champignons or porcini mushrooms. They need to be washed and put in a pan. Pour the mushrooms with water and set them to boil. For taste, add a whole head of onion to the pan. Separately, fry the onion with tomato paste in a pan. When the mushrooms are boiled, the water is drained, the mushrooms are cut into small pieces. In a pan with pre-prepared meat broth, you need to put mushrooms, tomato onions, finely chopped skinless pickled cucumbers, small capers. Boil all the ingredients for about 30 minutes to soak them well. Do not forget to season the hodgepodge with salt, pepper and bay leaf. When serving, the soup is decorated with parsley, a slice of lemon, a couple of olives and a spoonful of sour cream are added to each bowl.

Lean Mushroom Bean Soup

This soup is good for fasting. There is a lot of protein in beans and mushrooms, so these products may well replace meat. To prepare such a dish, you need to soak the beans in advance at night, and boil it in the morning until cooked. In a pan with a thick bottom, fry finely chopped onions, grated carrots and thin slices of celery. When the vegetables are soft, add dried mushrooms to them. After 10-20 minutes, pour water into the pan and leave to boil for about an hour. Then add potatoes to the soup. When the potatoes are cooked, add the finished beans, salt and spices. Garnish the soup with finely chopped dill.

  In a small cauldron or pan with a thick bottom, fry finely chopped pieces of pork (about 300 grams). You can use other meat, but then the soup is not so hearty and rich. Add chopped onion and a little carrots to the meat. Pour in fried meat with vegetables and let it boil. After boiling, remove the foam from the broth. Cook the broth for about two hours to make the meat very soft. Soak chanterelles in boiling water in a couple of hours in advance. Throw the mushrooms in a colander and chop them. When the meat is ready, add mushrooms to the cauldron. Cook them until cooked. Five minutes before the end of cooking, season the soup with spices, add a little cream cheese and a handful of oatmeal. The mushroom stew with meat is incredibly mouth-watering and aromatic. Oatmeal gives the soup a thick, and processed cheese a special languid aroma.

Pea soup with mushrooms

Fry the pieces of meat in a pan, add chopped onions and grated carrots. For beauty, you can add grated tomato. Transfer the contents of the pan to a pot of boiling water. Add peas to the boiling broth, and when it is half ready, throw the chopped and washed dried mushrooms. 15 minutes before cooking, you can add potatoes - if desired. Season the soup with bay leaf, salt and ground black pepper. This hearty and tasty dish will be an adornment of any table.

Mushroom soup with eggs

  This unusual recipe for mushroom soup will certainly please you if you are fed up with traditional recipes for this dish. For such a delicacy, we need a rich meat broth, three eggs, wine, spices and mushrooms (porcini mushrooms are best for this recipe). In the meat broth, pour mushrooms washed and cut into several slices and let them boil well. When the mushrooms become soft, add a dessert spoon of wine and a teaspoon of salt to the broth. Do not forget about salt and pepper. Add a little more pepper than usual. Beat the eggs separately and pour them in a thin stream into the boiling broth. Serve such a soup with sour cream and herbs. Wine gives the dish a special astringency, and sugar and salt make the taste unusual.

Mushroom soups - this is a real storehouse of domestic cooking. Recipes can be changed by adding cereals, pasta, various vegetables and spices. One thing remains unchanged - the deep taste of saturated mushroom broth. Make dried mushroom soup to diversify your winter diet!

Video: how to soak dry mushrooms for mushroom soup

Dishes using dried mushrooms are very aromatic. Despite the fact that they are in a dried state, they retain all the beneficial components and taste. There is another plus of the product in dry form - convenience and a long shelf life. Especially delicious are soups from dried mushrooms, which are very simple to prepare, but it is important to take into account some features.

  Dried mushroom soup - the basics of cooking

In addition to the process of cooking the first dish, it is necessary to properly prepare the mushrooms and take into account small tricks. The taste of the first dish will directly depend on this.

• Leave the dried mushrooms as a whole or chop in a blender, then add to the soup in powder form.
• Store the product only in paper or bags of paper and always in a dry place. You can also use cardboard boxes. Otherwise, the mushrooms are saturated with moisture, which will lead to the formation of mold.
• Many types of plants are suitable for preparing the first dish, but the housewives give their preference to porcini mushrooms. The first dishes with their use are the most fragrant.
• In addition to the dried product, fresh and even pickled mushrooms can be added to the soup.
• Usually, the finished dish is seasoned with sour cream, as well as fresh herbs. But this is according to your desire.
• When cooking soup, it is important not to overdo it with spices. They easily kill the mushroom taste of the dish. Therefore, use only pepper and bay leaf in its entirety.

  Dried Mushroom Soup - Food Preparation

Mushrooms must first be prepared; in general, they are not added to the soup.

• Soak the product in cool water for a couple of hours. If there is absolutely no time to wait, then fill them with boiling water and leave to swell for half an hour.

• Usually, the liquid in which the mushrooms lay is also used for the broth. Therefore, fill them with clean water. But still filter it through a sieve before boiling.

• Boil the mushrooms in the water where they were soaked, only if you are sure that the plant is clean. Otherwise, rinse well under running water before adding them to the soup.
• Swollen mushrooms cut into cubes or stripes, then dip into the broth.

  How to cook dried mushroom soup puree

Soups by the consistency of soft mashed potatoes are becoming increasingly popular. Cooking them is not as difficult as it seems at first glance.

Ingredients:

• dried mushrooms - to taste;
• potatoes - 1 pc.;
• onions - 1 pc.;
• finished broth - 1 tbsp .;
• cream - 1 tbsp .;
• vegetable oil;
• salt and spices to taste.

Tip. You can use any broth. If it is based on chicken, then the soup will turn out to be creamier and more tender. And if you cooked it from vegetables, you will get a refreshing and summer dish.

Cooking:

• Prepare the mushrooms. Soak them, rinse. Since the soup will be chopped at the end, cutting them is optional.

• Pour the broth into the pan, bring to a boil and add the mushrooms.

• Peel potatoes, cut into cubes. Rinse off starch.

• Add it to the mushrooms, make a medium heat and cook the potatoes until cooked. If the vegetable has become soft, then it is boiled.

• In the meantime, peel the onion, chop it.

• Heat vegetable oil in a pan and fry the onion in it until golden brown, but transparent.

• When the potatoes are boiled, pour a little broth, it will be needed in the future.
• Add the fried onions to the mushrooms, mix with a spoon. Remove the pan from the heat.

• Preheat the cream and pour them into the bowl.

• At this point, add salt and other spices as desired. But do not use them too much. Stir everything with a spoon.

• Using a blender, grind the contents of the pan until mashed. If you do not have a hand-held device, then use a combine to kill the mass.

• Try to achieve a uniform consistency in the soup. If lumps remain and tubercles form, then add the broth and whisk the mixture again. Also, with its help, you can adjust the density of the soup.

• Serve the mushroom soup with herbs and crackers.

• To give the soup a gentle and mild flavor, add melted cheese crushed on a grater at the end of cooking and let it simmer for another 5 minutes.
• Before adding pasta to the mushroom soup, bake them in a pan. Set the dishes on low heat, sprinkle pasta and keep on fire until a dark yellow color forms on them. This procedure will allow them not to boil, and will give the soup an original taste.
• Mushrooms of medium maturity have the most saturated taste and strong aroma. Therefore, choose such plants for drying. They will make the first dish a little tart and with a bright mushroom flavor.

To make soup from dried mushrooms, you need to not only properly prepare the products, but also take into account the technology of the recipe. Only then will the mushrooms reveal their aroma and the dish will turn out very tasty. Bon Appetit!

Another way to cook the first dish of dried mushrooms, see the video:

Mushroom Dried Mushroom Soup   sometimes called black because the broth it turns out is a very dark saturated color. Today we will prepare this culinary masterpiece, and you will be surprised that you can achieve such outstanding results using the most common ingredients. Let's start, and in just one hour, 6-8 servings of a delicious first hot dish will flaunt on your table!

Ingredients for making mushroom soup from dried mushrooms:

1. Mushrooms are dried (any)   100g
2. Onion 1 piece
3. Carrot 1 piece
4. Potatoes 300 grams (2-3 pieces)
5. Vegetable oil 2-3 tablespoons
6. Purified water 3 liters
7. Salt to taste
8. Ground black pepper or peas   taste
9. Ground white pepper or peas   taste
10. Laurel leaf or ground   taste
11. Greens (parsley, dill, cilantro or spring onions) to taste and desire for serving

Inappropriate products? Choose a similar recipe from others!

Inventory:

Kitchen scale, kitchen knife - 2 pieces, cutting board - 2 pieces, stove, paper kitchen towels, teapot, measuring cup, deep bowl - 2 pieces, frying pan, wooden kitchen spoon, grater, deep pan with a lid (4 liter capacity), soup ladle, deep plate.

Making mushroom soup with dried mushrooms:

Step 1: prepare the mushrooms.

First of all, we heat three liters of purified water in a teapot. Then thoroughly rinse the dried mushrooms and put them in a deep bowl.

After some time, fill them with one liter of boiling water and stand in this form. 15–20 minutes.

Step 2: prepare vegetables and herbs.

While the mushrooms are infused, with a sharp kitchen knife, peel the potatoes, onions, carrots and rinse them together with herbs for serving. Then immediately cut the potatoes into small cubes 2–2.5 centimeters in size, send them to clean deep dishes, pour 2 centimeters above the level of running water and leave them in this form until they are darkened.

After that, chop the onions in small cubes up to 7 millimeters in size, and chop the carrots on a coarse grater and proceed to the next step.

Step 3: pass the vegetables.

Pour into the pan the right amount of vegetable oil and put it on medium heat. A few minutes later we send there chopped onions and carrots. We pass them until soft and light golden crust, stirring occasionally with a wooden kitchen spoon. This process will take approximately 5 minutes. As soon as the vegetables are browned, remove them from the stove and set aside for a while.

Step 4: prepare the soaked mushrooms and infusion.

Next, remove the dried mushrooms from the darkened liquid, dry them with paper kitchen towels, put them on a cutting board and cut into small pieces of any shape up to 3 centimeters in size.

Pour mushroom infusion into a measuring cup.

Dilute it with two liters of the already cooled water from the kettle and send it into a deep pan.

Step 5: Cook the mushroom soup with dried mushrooms.

Now we put the diluted infusion on medium heat and after boiling add chopped mushrooms.

Cook them 15 minutes.

Then put the potato cubes in the pan and cook the soup again 20–25 minutes, depending on the variety of this vegetable and its cutting.

Then we season almost the finished first course to taste with salt, a bay leaf, and two types of pepper: black and white.

We send sautéed vegetables to the aromatic liquid and still cook 3-5 minutes.

Next, turn off the stove, cover the pan with a lid and let the dish brew for   5-7 minutes. After that, with the help of a ladle, pour the soup in portions into deep plates, season each sour cream, sprinkle with the selected chopped herbs and serve to the table.

Step 6: Serve the dried mushroom soup.

Mushroom soup made from dried mushrooms is served hot as the first meal for dinner. If desired, each serving is seasoned with sour cream, cream, mayonnaise and garnished with fresh herbs of dill, parsley, cilantro, basil or green onions. The taste of the soup is spicy, quite tender, with a rich mushroom aroma. Hearty, fast and inexpensive! Enjoy it!
Bon Appetit!

To make the soup more saturated, you can dilute the mushroom infusion not with water, but with meat or vegetable broth;

Very often, a couple of tablespoons of sifted wheat flour is added to the vegetable passer. From this, the dish acquires a muddy, semi-thick consistency;

A set of spices is not essential, use any that are added to vegetable dishes: tarragon, sage, basil, coriander and many others;

A great substitute for vegetable oil is cream, it will give the soup a softer flavor;

Sometimes, 6-7 minutes before the soup is ready, thin spider noodles or other small flour products are added to the pan.

Mushroom disease was inherited by me. My mother was an avid mushroom picker, I would say manic. She not only loved to pick mushrooms, but also knew a lot about their processing. Each mushroom had its own purpose.

Porcini mushrooms and russules - egg capsules were marinated separately for special occasions, greenfinchs were sent for pickling. And a lot of dried mushrooms were prepared - separately for mushroom caviar, separately for soups and pies. Only now I understand what a hell of a job it was to cook all these delicacies.

I also love to go pick mushrooms. My preparations are limited to drying and freezing mushrooms, and even a little canning in jars. I have enough mushrooms to make soup from dry mushrooms on a frosty day.

I prepare soup from dried mushrooms, as my mother taught.

• Nothing but potatoes, onions, carrots and cereals. Of the spices - black pepper and dill seeds. Forest mushrooms have their own unique taste and do not spoil it with unnecessary seasonings and additives.
• A lot of ghee. The oil not only gives the mushroom soup a soft creamy taste, but also makes up for it with the missing fats.
• Groats are boiled with mushrooms. So cereal will give the broth viscosity and satiety.
• I like to add wheat groats, but children like pearl barley and rice. Any of them is suitable.

Time:   1 hour soaking, cooking 1.5 hours
Complexity:   average
Ingredients: 8 servings

• Dry mushrooms - 2 handfuls (1 cup)
• Potato - 2 pcs. Medium size
• Carrots - 1pcs medium size
• Onion - 1pc
• Pearl barley (wheat, rice) groats - 3 tbsp. spoons
• Ghee or butter - 50 gr
• Dill seeds, black pepper, bay leaf, salt
• Fresh dill

How to make dried mushroom soup

• Smash the dried mushrooms into small pieces in a pan and pour 1.5 liters of cold water. Leave to soak for 1-2 hours.
• If the mushrooms are purchased, drain the water from the pan and pour clean water. If yours, you can not change the water and cook directly in it.
• Put a pot of mushrooms on a strong fire. After boiling, remove the fire and cook on a small fire with the lid closed for about an hour.
• While boiling mushrooms, peel potatoes, carrots and onions.

• Dice potatoes.
• Chop onion finely, and carrots - in half rings.
• Heat butter in a pan and fry the onions.
• Leave the fried onions in a pan.
• After an hour, put the potatoes in the mushroom broth and pour wheat groats.

• Add dill seeds and black peppercorns.
• Continue to cook over low heat, covering with a lid.
• 15 minutes after potatoes and cereals, send carrots to the pan.
• After another 15 minutes, check the readiness of cereals and potatoes. If they are boiled, put the fried onions in the soup along with the butter.

• Salt immediately after the onion, add bay leaf and leave the mushroom soup on a small fire to simmer for another 5 minutes
• After 5 minutes, the mushroom soup is ready.
• Pour mushroom soup into plates, flavoring it with sour cream and dill.

How do I make dried mushroom soup:

• I break dry mushrooms with my hands into small pieces in a pan and pour 1.5 liters of cold water. Leave for soaking for 1-2 hours.
• I put the pot of mushrooms on a strong fire. After boiling, leave the mushrooms to boil over low heat with the lid closed for about an hour.
• While the mushrooms are boiling, I clean the potatoes, carrots and onions.
• I cut potatoes into cubes.
• Finely chop the onions, and carrots - in half rings.

• I warm the butter in a pan and fry the onions. I leave the fried onions in a pan. Mushroom soup loves butter. Without oil or with vegetable, it will appear empty. And with butter, the soup gains a creamy - sweet taste.
• After an hour, spread the potatoes in the mushroom broth.
• and pour wheat groats.
• Add dill seeds and black pepper peas. If there are no seeds, you can simply use fresh dill stalks. Dill gives the mushroom soup a breathtaking aroma. I continue to cook on low heat, covering with a lid.

• 15 minutes after potatoes and cereals, I send carrots to the pan.
• After another 15 minutes I check the readiness of cereals and potatoes. If they are cooked, put the fried onions in the soup.
• Immediately after the salt, add the bay leaf and leave the mushroom soup on a low fire for another 5 minutes.
• After 5 minutes, the fragrant and tasty mushroom soup with a golden oil film and the smell of summer is ready.

Of dried mushrooms, which can be the most enjoyable during the long winter and remind of summer

They go to the forest not only to collect them, but also just to wander around and relax with their souls, therefore, probably, many love “mushroom hunting”, when you can escape from the noisy city to nature.

Fans of mushrooms make reserves for the winter, they are salted and pickled, frozen and dried.

Of course, if you live in a village, there is no problem where to dry them, but the housewives got the hang of drying in city apartments.

Therefore, in order to pamper your loved ones with a fragrant mushroom soup, there are no difficulties, in extreme cases, you can just buy it in a store at any time.

You can use almost any mushroom for cooking, except for those that are used for pickling - chanterelles, boletus, white, boletus and champignons are perfect for yours, by the way, I already told you how to cook.

You can cook such a soup on various broths - meat, chicken, fish and go well with various vegetables and cereals

  Mushroom Dried Porcini Mushroom Soup

With this noble mushroom, the broth is light, aromatic and delicious.

• 2 handfuls of dried porcini mushrooms
• 3 large potatoes
• 1 carrot
• 1 onion
• 3 cloves of garlic
• Fresh greens
• Salt pepper
• Any spices for soups
• Vegetable oil

Cooking:

1. Pour mushrooms with cold water and soak for 2 hours

2. Peeled and washed potatoes cut into medium cubes

3. Onion cut into small cubes

4. Rub carrots on a coarse grater

5. Pour onion into a frying pan heated with oil and stir fry until it becomes translucent.

6. Add carrots and fry stirring for 7 minutes over medium heat.

7. Pour mushrooms with water into a pot and put on fire, add more water

8. Bring to a boil and remove the foam and cook for 15 minutes

9. Add the potatoes and cook for 10 minutes

10. Spread onions and carrots

11. Salt, pepper, add spices to taste and cook for 7 minutes

12. Cut the garlic into thin plastics and add to the soup.

13. Before serving, sprinkle with finely chopped greens

  Mushroom Dried Mushroom Soup

Cooking:

1. Pour mushrooms into a prepared broth, meat or vegetable, and leave for 1 hour
2. Put the pan with mushrooms on the fire
3. Peel and dice potatoes
4. Add to the mushrooms bring to a boil
5. Dice the onion into small cubes
6. Heat oil in a pan and fry the onion until golden brown
7. Add onions to the pan and cook until the potatoes are soft, remove from heat
8. Pour in a thin stream of cream
9. Salt, pepper to taste
10. Beat everything with a blender until smooth
11. Put on fire and bring to a boil
12. Serve to the table

  Dried mushroom soup with chicken and vegetables

It will be required:

• 500 gr. chicken breast
• 70 gr. dried meadow mushrooms (any possible)
• 1 cup buckwheat
• 5 medium potatoes
• 1 carrot
• 1 onion
• Salt pepper
• Vegetable oil
• Fresh greens

Cooking:

1. Pour mushrooms with water and soak for 2 hours
2. Pour 4 liters of water into the pan, lower the chicken and cook until tender, removing the foam
3. Salt to taste, you can add bay leaf
4. Finely chop the onion and fry in a pan with hot oil
5. Add carrots grated on a fine grater to the onion
6. Salt, pepper to taste and fry until golden
7. Add mushrooms to carrots and onions, and do not pour out the water drained from the mushrooms.
8. Fry the mushrooms for 5 minutes and pour the water into them, in which they soaked and simmer until the liquid evaporates completely
9. We take out the cooked chicken from the broth and take it into smaller pieces
10. Put chicken pieces in a pot with broth
11. Add potatoes chopped into medium cubes and pour buckwheat
12. Bring to a boil and spread the mushrooms with vegetables
13. Add finely chopped greens

Products:

• 60 gr dried mushrooms
• 100 gr. Luke
• 100 gr. carrots
• 80 ml of vegetable oil
• 1 teaspoon dried dill
• 1 teaspoon dried thyme (thyme)
• Salt pepper
• 1,700 ml of water
• 100 gr. potatoes
• 40 gr homemade noodles

Cooking:

1. Fill the mushrooms with water and soak for 2 hours
2. Pour the oil into the preheated pan and spread the mushrooms squeezed from the water
3. Add finely chopped onion.
4. Add carrots grated on a coarse grater and fry stirring over medium heat for 7 minutes, pepper to taste
5. Pour water into a pot and set on fire
6. As soon as the water boils, add salt to taste and pour the potatoes cut into medium cubes and cook until tender
7. Pour greens into the pan
8. Put the frying in the soup
9. As soon as the soup boils, add the noodles, mix, bring to a boil, close the lid and turn off the heat
10. Let stand for 15 minutes and can be served

• 100 gr. dried mushrooms
• 250 gr potato
• 1 onion
• 1 carrot
• 150 gr. pearl barley
• Salt pepper
• Fresh parsley

Cooking:

1. Pour mushrooms with water and let stand for 2 hours
2. Pour water into a saucepan and put on fire, salt to taste
3. Squeeze the mushrooms and put in a pan
4. Rinse groats and add to mushrooms
5. Dice the onion into small cubes
6. Grate carrots
7. Peeled potatoes cut into small cubes
8. Put the onions and carrots in a frying pan heated with oil, fry for 7 minutes until golden brown
9. Add potatoes, carrots with onions to the pan, bring to a boil
10. Finely chop parsley
11. After the potatoes are ready, salt and pepper to taste, add parsley
12. Turn off the fire and let it brew for 30 minutes

  Dried mushroom mushroom soup in a slow cooker video

  Mushroom dried mushroom soup with homemade noodles video

Mushroom soup is low in calories, but at the same time very healthy, so it is suitable for those who monitor their health and those who just like to eat well.

Therefore, eat on health, enjoy your meal!