Dried mushrooms: Grandma's secret to elevating soup flavour

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

Grandma understood the benefits of adding dried mushrooms to every soup. It's an easy way to enrich the dish's flavour and depth without using artificial flavour enhancers. A touch of mushroom aroma can transform even the simplest soup into a true culinary treat.

1. Natural flavour enhancer: Dried mushrooms are rich in natural monosodium glutamate, responsible for the umami taste. A small amount makes the soup more expressive and aromatic without additional spices.
2. Rich in nutrients: Mushrooms contain fibre, B vitamins, and minerals such as potassium and iron. Adding them to soup boosts its nutritional value, particularly in colder months when the body requires more support. Versatile in the kitchen: Dried mushrooms complement nearly any soup—from classic chicken broth to creamy vegetable soups to mushroom soups and borscht.
3. They can also be used 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, soak the mushrooms in warm water for about 30 minutes until they become soft and release their intense aroma. The water used for soaking, brimming with mushroom flavour, is well worth adding to the soup. It's advisable to slice the mushrooms and add them at the start of cooking so their flavour permeates the entire dish. This is ideal for soups to gain depth and a unique character without artificial additives.