Grandma's secret to soup masterpieces: dried mushrooms' magic

Dried mushrooms are an indispensable ingredient in many dishes. Their intense aroma and deep flavour give soups a unique character. Grandma always kept a jar of dried mushrooms in the pantry and added a slice to almost every soup—from chicken broth and borscht to vegetable soups. Thanks to this, every bowl was full of natural umami.

Grandma knew what she was doing when she added dried mushrooms to every soup. It's a simple way to enrich the dish's flavour and give it depth without resorting to artificial flavour enhancers. A bit of mushroom aroma can turn even the simplest soup into a culinary delicacy.

1. Natural flavour enhancer: Dried mushrooms are rich in natural monosodium glutamate, which is responsible for the umami taste. A small amount is enough to make the soup more flavourful and aromatic without relying on spices.
2. Rich in nutrients: Mushrooms contain fibre, B vitamins, and minerals like potassium and iron. Adding them to soup boosts its nutritional value, especially in colder months when the body needs more support.
3. Versatility in the kitchen: Dried mushrooms are suitable for almost any soup, from classic chicken broth and creamy vegetable soups to mushroom and borscht. You can also use them as a base for broths, adding even more depth of flavour.

Adding dried mushrooms to soups is a simple way to enhance their flavour and aroma. Before using, the mushrooms should be soaked in warm water for about 30 minutes until they become soft and release their intense aroma. The soaking water, full of mushroom flavour, is worth adding to the soup. It's best to slice the mushrooms and add them at the beginning of cooking so their flavour permeates the entire dish. It's the perfect way for soups to gain depth and unique character without artificial additives.