Dried mushrooms soup is very popular, especially among residents of the cities which can't enrich the diet with fresh mushrooms as to bring together them or to buy not easy. There are many ways of preparation of soup from this product, and in this recipe the preparation of soup from dried cepes with vermicelli is described.
It is required to you
- 2 average potatoes
- 1 bulb
- 1 carrot
- 50 grams of dried cepes
- desi
- 4-5 tablespoons of small vermicelli straws
- pepper
- bay leaf.
Instruction
1. Examine dried cepes. They have to be light, uniform and firm, without wormholes, a mold and bugs, to possess a pleasant, specific mushroom odor. To carefully wash out mushrooms and to wet for three hours in the large volume of the cooled boiled water (about 1 liter).
2. Clean carrots and a bulb. Small to chop them, to lay out on a frying pan and to brown on a desi within 10 minutes on small fire, constantly stirring slowly. Get mushrooms from water and to wring out strongly. They have to become soft. If mushrooms large, then it is necessary to cut them on smaller pieces and to put on a frying pan together with vegetables. Add a little water and extinguish a baking plate a cover of 5-10 min.
3. Water in which mushrooms were presoaked to filter, pour out in a pan and to put to be heated on a plate. Clean potatoes, cut it small bars and put to cook in the begun to boil water.
4. Check readiness of potatoes. If bars soft then to pour out vermicelli in a pan. Cook within three-five minutes constantly stirring slowly that vermicelli didn't stick to a pan bottom. Add to a pan the overroasted vegetables with mushrooms, bay leaf and peppercorn to taste, to salt. The tasty mushroom soup from dried mushrooms is ready.