Dry porcini mushrooms make an excellent spice. To do this, grind them in a coffee grinder into a mushroom mixture and add them to any soup that is appropriate to give a mushroom flavour, for example, borscht. And even in our recipe, to make it easier, you don't have to soak dry mushrooms, but make a mushroom mixture out of them. Then it should be added when frying the first part of the porcini.