Mushroom powder and mushroom soup made from it
I have always been interested in dishes that can be prepared for future use - such lifesavers as homemade food concentrates, powders, freezes. The hit of this season for me is mushroom powder, with which I cook lightning mushroom soup.
Ready mushroom mixture
The base of the powder is mushroom salt. Since I tried this magical mixture, it has replaced the usual salt and pepper in my family.
Mushrooms for the powder should be dry and aromatic: porcini mushrooms, shiitake, meitake, boletus, honey mushrooms. By the way, shiitake and meitake can be grown on your balcony. A series of articles on growing mushrooms at home here .
What spices go well with mushrooms:
- white pepper
- dried dill
- thyme
- oregano
- cloves (in microscopic doses)
- coriander
- dried green onions
- fenugreek (itself has a mushroom smell and can be grown on a windowsill )
- garlic.
The beauty of mushroom salt is that in addition to your favorite mushrooms and salt, you can use any herbs and peppers, in any proportion.
My “bouquet” of mushroom salt:
- Dried porcini mushrooms 30-50 g
- Sea salt 2 heaped tablespoons.
- Dried oregano 1 coffee spoon
- Dried green onion 1 tsp
- Dried dill 1 tsp
- Fenugreek 1 tsp (ground)
- Paprika (preferably in petals, not ground)
You can prepare mushroom salt in two ways: by loading all the ingredients into a food processor, or by grinding only the mushrooms, and then mixing the remaining ingredients.
How to prepare mushroom powder and mushroom salt
Load dried mushrooms into a food processor and grind into flour.
All harvester openings must be closed. Allow the mushroom powder to settle before opening the lid.
Mix salt with spices and pour into a hermetically sealed jar.
Step-by-step photos of making mushroom salt and powder
Using mushroom salt, you can prepare an amazing mixture for creamy mushroom cream soup.
Dry mixture for mushroom soup
Cream soup mix No. 1
- 300 g milk powder
- 30 grams of corn starch (can be replaced with flour - 1 heaped tablespoon). I like it better with flour, but the recipe calls for starch.
- 0.5 stack. mushroom powder
- Thyme or oregano to taste
- Dried dill
- Dried green onions
Creamy mushroom powder
Cream soup mix No. 2
- 300 g milk powder
- 30 grams of potato starch (interchangeable with a pack of dry mashed potatoes)
- 0.5 stack. mushroom powder
- Dried parsley
- Dried green onions
- Dried celery (a little if you like)
- Dried garlic
- White pepper (don’t overdo it, it can be very hot)
You can vary the main ingredients: Milk can be soy, rice, or starch. I like to heat the flour a little in the pan and replace the starch with it. According to the recipe, salt is added to the mixture, but I prefer to add salt to the broth or water.
Mix all the ingredients and pour into a hermetically sealed jar. Store in a dark place for up to 3 months or in the refrigerator for up to a year. The only problem with this mixture is that it falls off over time due to moisture, since it does not contain any special anti-stall chemicals. You will have to stir or shake the mixture before use.
Mix all ingredients
How to use dry mushroom soup
I add 1 tbsp of creamy mushroom mixture per glass of broth or water. You can add more, but I always put potatoes in the soup (a lot of potatoes), and I like to heat the onion half rings in butter - the soup turns out rich and aromatic.
What can you add to creamy mushroom soup:
- potato
- cauliflower
- broccoli
- onion
- butter
- champignons, oyster mushrooms
- processed or hard cheese
- fresh herbs
- chicken or turkey
- noodles
- shrimps
- fresh milk
- wheat bread crackers
- white rice (Jasmine is an ideal variety for such soups)
There were days when 1 spoon of the mixture, 1.5 glasses of hot water and a handful of crackers became soup - and it was not bad at all. Definitely better than concentrated soup from a package. I recommend this mixture with all my heart!
From dried porcini mushrooms I infuse mushroom oil .
