Soup from dried porcini mushrooms turns out to be nourishing, tasty and incredibly aromatic, easy to prepare at home and liked by everyone without exception: both adults and children.
To make a delicacy with your own hands, you don’t need any special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients - and in half an hour the delicious dish will be ready. For cooking you will need the simplest products: onions, carrots, noodles, potatoes, if desired, you can use processed cream cheese and chicken broth.
Calorie content of soup
Porcini mushrooms can be classified as dietary products: their calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.
Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per serving: if you use only onions, carrots, a little oil for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese - more.
However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to watch their figure.
Porcini mushroom soup with melted cheese
Ingredients
Servings: – + 6
- dry porcini mushrooms 50 g
- water 1.5 l
- potato 500 g
- bulb onions 2 pcs
- carrot 2 pcs
- processed cheese 230 g
- butter 30 g
- salt 5 g
- black pepper to taste
Calories and BJU per 100 g
Calories: 55 kcal
Proteins: 1.6 g
Fats: 4.1 g
Carbohydrates: 3.3 g
50 min. Video
Soak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.
Peel the potatoes, cut into small pieces and add to the mushroom broth. Continue cooking for another 15 minutes.
Cut the onions and carrots into small cubes and fry in butter until soft. Transfer to the soup pot and cook for 5-7 minutes. Do not let the vegetables get a golden brown crust, this will spoil the taste of the finished dish!
Cut the processed cheese into arbitrary pieces, add to the soup and cook, stirring constantly, until the cheeses are completely dissolved. This will take approximately 2-3 minutes.
Mushroom soup add salt, add black pepper if desired and serve.
Dried porcini mushroom soup with noodles
Ingredients (for 5 servings):
- dried porcini mushrooms – 30 g;
- water – 1.5 l.;
- onion – 100 g;
- carrots – 125 g;
- noodles – 125 g;
- butter– 30 g;
- salt – 5 g;
- Bay leaf- 1 PC.;
- fresh herbs parsley - 3-4 sprigs.
How to cook:
- Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
- Add noodles and continue cooking for another 5 minutes.
- While the noodles are cooking, cut the onion into cubes and grate the carrots on a fine grater. Heat the butter in a frying pan, add vegetables and fry for 5-7 minutes, stirring occasionally. To make a vegetarian option, you can use vegetable oil.
- Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
- Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.
Video cooking
Chicken soup with dried porcini mushrooms
Ingredients (for 8 servings):
- chicken meat: wings, legs, thighs, necks – 400 g;
- water – 2.5 l.;
- dry porcini mushrooms – 100 g;
- potatoes – 300 g;
- carrots – 2 pcs.;
- onion– 2 goals;
- butter – 45 g;
- small vermicelli – 75 g;
- salt – 10 g;
- black pepper – ½ tsp, optional.
Preparation:
- Place the chicken meat in a saucepan, add 1 onion and 1 carrot, add one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth.
- Wash the porcini mushrooms, add 1.5 liters of cold water and leave for 2-3 hours. Then strain the liquid and chop the mushrooms randomly. Combine mushrooms and mushroom water with chicken broth. Place on the fire and cook, covered, for 20 minutes at a low simmer.
- Add chopped potatoes and continue cooking for 15 minutes.
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
Fragrant, spicy - mushroom soup is considered a classic hot dish in autumn dining table. The best basis for it, according to professionals, are forest boletuses, boletus and boletus. They give the richest flavor and lightest broth.
How to cook mushroom soup from fresh mushrooms
General principle The work for this first course is almost the same as that offered for other soups: first prepare the broth, which can be meat or vegetable. Then fresh boletus mushrooms are boiled, since they often require the longest preparation. Then add the remaining ingredients in order of the duration of their cooking. It is recommended to add salt and pepper to this dish in the last minutes.
The following recommendations will help you make mushroom soup like in professional culinary photos:
- A classic set of spices - bay leaf, black peppercorns, salt. It is better not to touch the remaining seasonings, so as not to overwhelm the individual aroma of the boletus mushrooms.
- Garlic is not the best additive for such a dish. The exception is French cream soups with cream.
- If you can’t cook boletus mushrooms immediately after harvesting, soak them with a spoon citric acid. However, this will allow you to delay the start of work by only 8-10 hours.
How to clean a porcini mushroom
Active use of this product in cooking due to its low calorie content, coupled with an incredible taste and aroma that is preserved even after prolonged heat treatment. In addition to soups, fresh porcini mushrooms are actively made winter preservation, but before that you have to carry out a number of complex manipulations. One of the main questions tormenting housewives at this moment is how to properly clean boletus mushrooms. Professionals willingly share their experience:
- If you collected this product yourself, it is advisable to carry out preliminary removal of dirt (leaves, pine needles, etc.) in the forest, at the same time cutting off a third of the stem. Keep in mind that a cap damaged by worms is a signal for the elimination of this specimen.
- Before preparing the soup, white mushrooms must be washed. For frying and drying, this step can be omitted.
- Use a medium-soft toothbrush to brush over the surface. Special attention focusing on the wrong side of the hat. If there are lesions and dark spots, remove with a sharp short knife.
- Wash the fruits only under cool water, without soaking.
- For greater reliability, it is worth cutting the cap in half lengthwise when washing.
- The mushrooms should dry on a wire rack, otherwise some of the moisture will remain, no matter how long they sit.
How long to cook
The attractiveness of most wild mushrooms is the ease of working with them. Whites are especially successful from this position, since they do not require long cooking or even passing through several waters. How long to cook porcini mushrooms for soup? Professionals advise waiting half an hour, and throughout the entire process you need to constantly remove the foam. However, some chefs are of the opinion that boletus is ready in a quarter of an hour if the water has been well salted. Too long a process will kill its bright taste.
Porcini mushroom recipes
Such a dish can look not only like a classic soup with a light transparent broth and rare inclusions of vegetables, meat, and cereals. Mushroom soup in puree or cream format “sounds” no worse, and in some cuisines the noodle soup format is also found. Step-by-step descriptions working technologies will help you figure out how to prepare such dishes.
Cream soup
For some housewives, the difference between first courses that have a uniform pureed consistency is almost imperceptible. Cream soup and puree soup are practically the same thing for them, but professionals deny the sign of equality between them. You can confuse them by photo, but never by taste. Cream soup with cream is always very tender and is impossible without a fatty component.
Ingredients:
- fresh boletus – 380 g;
- bulb;
- butter – 55 g;
- meat broth – 700 ml;
- cream 25% – 200 g;
- salt;
- ground white pepper.
Cooking method:
- Fry chopped onion with finely chopped mushrooms for about 5 minutes with constant stirring.
- Pour the mixture into a saucepan and pour in the broth. Cook for 10-12 minutes, allowing it to barely simmer.
- Use a blender to give the soup a puree consistency and continue cooking (another 5-7 minutes).
- Wait until it boils, carefully add the cream. Add salt.
- After 10 minutes, add pepper.
Cream soup
Regardless of the recipe, this dish differs in taste from the previous version - it is not at all greasy and has a less creamy consistency. The reason is the lack of cream and butter. How to prepare cream of mushroom soup? You can use any hot recipe with boletus mushrooms, not forgetting to chop all the ingredients after cooking. This is done with a blender, grater or even a special masher with a lattice base.
Ingredients:
- boletus - 650 g;
- milk – half a glass;
- white onion;
- potato starch - 3 tbsp. l.;
- carrot;
- egg yolks – 2 pcs.;
- salt.
Cooking method:
- Wash and chop the mushrooms, run in a blender or food processor.
- Chop the carrots very finely and chop the onion.
- Combine these ingredients and add water (1 liter). Simmer for half an hour.
- Bring the soup to a boil, add salt and cook for another 15 minutes.
- Warm the milk, dilute starch and egg yolks in it (beat first). Pour this liquid into the soup.
- Cook for 10-12 minutes. Serve with greens.
With cream
French cuisine is rich in aromatic, delicious hot dishes, among which you can find mushroom soup with cream. It is recommended to serve it with a glass of dry white wine, and cook it with a mushroom mixture, which contains both dried and fresh product. The only seasoning is thyme. If you use ground, use a small pinch, but add it in the same way as the sprigs.
Ingredients:
- potatoes – 2 pcs.;
- dried boletus - half a glass;
- garlic cloves – 3 pcs.;
- fresh boletus – 300 g;
- heavy cream - a glass;
- processed cheese – 100 g;
- purple bulb;
- thyme sprigs – 2 pcs.;
- butter;
- ground pepper, salt.
Cooking method:
- Steam dried mushrooms with boiling water.
- Decant this liquid after 3-4 hours, add enough water to make 4 liters. Let it boil.
- Throw the steamed mushrooms into the broth and cook for half an hour. Remove with a slotted spoon and leave temporarily.
- Add potato strips and cook until soft.
- Fry chopped onion with butter, add chopped garlic.
- Cut fresh boletus into strips and mix with the roast. Throw in the thyme and steamed mushrooms. Fry for 15-17 minutes.
- Remove the thyme and transfer the contents of the frying pan to the broth.
- Add cream, grated processed cheese, cook for another 6 minutes. Pepper before serving.
In a slow cooker
If you are tired of classic recipes, try adding a twist to the basic version - use not only fresh mushrooms, but also pickled or salted ones. You can fry them in a mixture of oils - vegetable and butter. This Polish recipe for mushroom soup in a slow cooker can also be adapted for the stove: fry it in a frying pan, cook the potatoes with mushrooms for about 20-25 minutes.
Ingredients:
- potatoes – 2 pcs.;
- fresh boletus – 150 g;
- pickled champignons – 200 g;
- carrot;
- bulb;
- frying oil;
- a bunch of greenery;
- laurel;
- salt.
Cooking method:
- Chop the onion and carrots and add to the bowl. “Frying” mode for 3-4 minutes.
- Cut the boletus and potatoes into thin bars and add to the onion and carrot mixture.
- Add 2.3 liters of water, throw in the bay leaf, turn on the “soup” for half an hour.
- Chop the marinated champignons and throw them into the slow cooker. Salt, add salt, herbs.
- Cook on the same mode for another 5-7 minutes.
With potato
The highlight of this recipe is the absence of any spices. The only flavoring additive is salt, without which even soup with mushrooms and potatoes turns out too bland. Refusal to use seasonings has 2 goals: the load on the liver and stomach is reduced and the boletus’ own taste is fully revealed. If you were looking for a simple universal soup recipe, this is in front of you.
Ingredients:
- fresh boletus - 350 g;
- purple bulb;
- potatoes – 3 pcs.;
- vegetable oil;
- semolina – 1 tbsp. l. with a slide;
- salt.
Cooking method:
- Fill the finely chopped mushrooms with cold water (1.2-1.5 l). Wait until it boils, add salt.
- Cook for about a quarter of an hour, remembering to remove the foam.
- Fry onion half rings. Add boletus caught with a slotted spoon.
- Pour diced potatoes into the empty broth.
- After a quarter of an hour, add boletus mushrooms and onions to the soup.
- When the potatoes become soft, add semolina.
- After 3-5 minutes, turn off the burner and let the mushroom soup sit for a while.
With pearl barley
A simple dish, devoid of any frills, but very nutritious, tasty, aromatic - this recipe for soup with porcini mushrooms and barley was popular in the USSR. You can modify it to suit yourself by choosing any cereal: buckwheat, rice, even oatmeal. Professionals do not recommend taking millet, since such a tandem is difficult for the stomach. The pearl barley must be soaked before work.
Ingredients:
- assorted forest mushrooms (white, aspen) – 300 g;
- pearl barley - half a glass;
- potatoes – 3 pcs.;
- carrot;
- salt;
- vegetable oil.
Cooking method:
- Chop the washed assorted mushrooms and add to boiling water (3 l).
- Periodically removing the foam, cook for half an hour.
- Grate the onion and carrots and fry.
- Cut the potatoes into bars and add to the mushrooms.
- When it becomes soft, add pearl barley.
- Cook this fresh porcini mushroom soup for another quarter of an hour.
- Add salt and leave for an hour.
With cheese
Tasty and tender, with a creamy consistency, bright garlic aroma and the sweetness of shrimp - this mushroom soup will decorate any table. Rice gives it special nutritional value. Professionals recommend serving this cheese mushroom soup with porcini mushrooms with croutons from white bread, which can be prepared while the dish is infusing. In a small frying pan, greased with oil, fry thin slices of fresh loaf, grated with garlic. Eat them hot.
Ingredients:
- fresh porcini mushrooms - a glass;
- processed cheese – 300 g;
- peeled salad shrimps – 100 g;
- rice - half a glass;
- salt;
- vegetable oil;
- ground pepper.
Cooking method:
- Cut the peeled boletus into slices. Pour water (2 liters) and wait until it boils. Cook at medium power, covering with a lid. Remove foam periodically.
- Add salt after half an hour, add washed rice.
- Heat vegetable oil in a frying pan, pour chopped garlic onto it. Fry for 30-40 seconds until the characteristic aroma develops.
- Add shrimp.
- Prepare a dressing for the soup from fresh porcini mushrooms - grate the melted cheese, add and stir.
- After 5-6 minutes, pepper and turn off. Leave for half an hour.
With Chiken
It is difficult to find an exact definition for such a dish, since due to its consistency it can be called “noodle soup”. If you want more broth, add boiling water in the penultimate step. This soup with porcini mushrooms and chicken can be prepared not only with traditional wheat pasta, but also with rice, buckwheat, and egg noodles.
Ingredients:
- short thin vermicelli – 250 g;
- fresh boletus – 250 g;
- chicken breast;
- bulb onions;
- carrot;
- butter;
- salt.
Cooking method:
- Wash the breast and cut into strips. Pour into a saucepan, add water (3 l). Wait until it boils, add salt and add half of the chopped onion.
- After half an hour chicken bouillon add chopped porcini mushrooms.
- Cut the rest of the onion into half rings, cut the carrots into strips. Fry with butter.
- Add vermicelli and fried mushrooms to the fresh porcini mushroom soup.
- Place the oven in a preheated oven at 170 degrees for half an hour.
The porcini mushroom, or boletus, is valued by mushroom pickers for its ease of collection and fertility, and by housewives for its unique nutritional qualities. It has an unsurpassed taste and pleasant aroma. This type of mushroom is used in preparing first and second courses, for winter preparations and for baking. Most often you can find porcini mushroom soup on the table; this is one of the easiest dishes to prepare, recommended for daily consumption by everyone, young and old. So how to cook it correctly?
First you need to find out how long to cook boletus mushrooms for soup. This takes approximately 35-40 minutes. You should not cook them longer, otherwise the taste will deteriorate and the smell will disappear. By the way, foam will appear during the cooking process. It needs to be cleaned periodically.
If a dish needs to be cooked, before starting cooking, they need to be soaked in cold water. Then boil for 20 minutes.
Classic
How to cook porcini mushroom soup classic recipe? First you need to prepare the ingredients:
Preparing soup from fresh porcini mushrooms does not take much time and effort. The whole process only takes a couple of hours.
- Wash the mushrooms and cut into large pieces. Transfer them to a prepared container and pour water into it. Cook for 40 minutes, skimming foam from the surface. You can add bay leaf and peppercorns.
- Peel the onions and carrots. Cut the onion into small cubes, and grate the carrots on a medium or coarse grater (can be cut into small cubes).
- Heat oil in a frying pan. Pour onions into it, and then carrots. Fry for about 7 minutes.
- Now you need to peel, wash and cut the potatoes.
- Combine vegetables and mushroom broth. Cook the soup until the potatoes are soft.
- All that remains is to add salt, add pepper and garlic, previously passed through a press.
- Serve hot with sour cream and herbs.
Vermicelli option
The dish is prepared without adding meat or meat broth, but this does not make it any less tasty. For 6 servings of soup you need to prepare:
The recipe for porcini mushroom soup with noodles does not require a lot of fuss in the kitchen. You need to take a few simple steps and delight your loved ones with aromatic mushroom soup:
- First you need to soak the boletus mushrooms. To do this, soak them in water for about half an hour. Next, strain the water using gauze and pour it into a saucepan. Place the mushrooms there too. Cook them for 20 minutes. After this, take out the boletus mushrooms and strain the water again a couple of times.
- Chop the onion, preferably into small cubes. Fry it in oil until it becomes soft. Add grated carrots and chopped garlic to the pan. Fry for 1 minute.
- Finely chop the boiled mushrooms. Combine them with vegetables, sprinkle with pepper and cook for another 10 minutes.
- Boil potatoes in mushroom broth. Add vermicelli and let it boil.
- Combine all ingredients, add salt. Cook until the vermicelli is cooked.
When serving, you can add sour cream, herbs or croutons to the dish.
With cereal
Fresh porcini mushroom soup with barley can also be called a classic of the genre. To prepare it you will need:
Preparation of the dish takes about 1 hour:
- Rinse boletus mushrooms under running water and cut into slices. Fill them with water. Cook over low heat for about 40 minutes.
- Remove the finished boletus mushrooms and cut them again - this time into small pieces.
- Place chopped onions and garlic in the broth left after cooking the main product. Put the cereal there, previously soaked in water. Cook until the pearl barley is half cooked.
- Add potatoes and bay leaves to the pan. Now you need to cook for a third of an hour.
- All that remains is to add salt and seasonings. Let it sit for 20 minutes.
- When serving, add sour cream and finely chopped herbs.
With meat
Porcini mushroom soup meat broth It will be very satisfying. The composition of the dish is as follows:
The dish for this recipe takes a little longer to prepare than for others:
- Pre-cooked mushrooms must be fried together with onions for 5 minutes.
- Pour 1.5 liters of water into the washed meat and cook. Cook after boiling for 1.5 hours. Remove the foam.
- Strain the broth and combine it with mushroom water. Salt, add pepper and bay leaf.
- Boil for about half an hour. Then add vegetables to the broth.
- Cook for another 20 minutes.
- At the end you can add grated processed cheese.
- Greens are used when serving.
Unusual preparation
Fresh porcini mushroom soup in a slow cooker retains its rich flavor. According to the recipe, you need to take:
What the cooking process looks like:
- Most important stage– preparation of the main ingredient. Mushrooms need to be washed and peeled. Boil for a quarter of an hour in salted water. Use a colander to remove excess water.
- Bring to readiness, frying along with half the onion in hot oil.
- Pour flour into the pan. It will make the finished dish thicker.
- Pour in water. Cook for 3 minutes (usually this time is enough for thickening).
- Place chopped potatoes into the slow cooker. Add the other half of the onion and seasoning. Cook for about 1 hour.
- Now add mushrooms and herbs. Boil. Cook for another 5 minutes.
How to cook fresh porcini mushroom soup? Very simple. There are many recipes. With or without potatoes, with noodles, pearl barley, etc. In addition to the usual, you can prepare it, which will delight you with its rich aroma and taste.
It’s no secret that mushroom soup is a wonderful dish worthy of haute cuisine, but at the same time, even a novice housewife can prepare it. According to the classic recipe, in addition to mushrooms, vegetables (onions, carrots, potatoes) are added to the soup, but for variety and to give the soup additional taste, you can add additional flavors using your imagination, for example, add noodles, pearl barley, rolled oats, buckwheat, and even beans , zucchini, eggplant, pumpkin, etc. Mushroom soup already has an incredibly rich, bright taste, aromatic and healthy, but with additional ingredients it’s just a fairy tale!
I suggest preparing porcini mushroom soup according to the classic recipe.
Ingredients for classic porcini mushroom soup.
Porcini mushrooms – 500 g
Water – 1.5 l
Peppercorns – 2-3 pcs.
Bay leaf – 1 pc.
Onions – 1 pc.
Carrots – 1 pc.
Sunflower oil – 2 tbsp.
Potatoes – 500 g
Garlic – 1 clove
Salt - to taste
Ground black pepper - to taste
To serve.
Dill greens
Sour cream
How to cook classic porcini mushroom soup.
1. I would like to note that for mushroom soup you can use both fresh and dried porcini mushrooms. I decided to make fresh porcini mushroom soup this time. Wash them thoroughly and cut them into large slices. Place a saucepan on the fire, add mushrooms and fill with water. Add peppercorns, bay leaves, and salt if desired. When the water boils, remove the resulting foam. Cook the mushroom broth over low heat for 40 minutes.
If you are preparing soup from dried mushrooms, they should be thoroughly washed to remove all kinds of debris and sand and soaked in cold water for several hours (preferably overnight). This way the mushrooms will give up unnecessary and harmful substances. Can be soaked in warm water, then it will take less time to soak, but I advise you to still spend more time and soak them in cold. After soaking, the mushrooms should regain their previous structure and volume. If you rinse the mushrooms well, the water drained from the mushrooms after soaking will be clear, if necessary, strain through triple cheesecloth and cook the mushrooms in it for 20 minutes. Soup prepared in this way from dried mushrooms turns out tasty, beautiful and incredibly aromatic.
2. While the mushrooms are cooking, let’s take care of the rest of the ingredients. Peel the onion (medium size) and carrots, cut into small cubes (the carrots can be grated on a medium grater if desired, but cut into small cubes in the soup it looks prettier). Place a frying pan with sunflower oil on high heat and heat it up. Add the onion and fry until transparent, then add the carrots and sauté for 5-7 minutes.
3. Peel the potatoes, wash them and cut them into small cubes. When the mushroom broth has simmered for 40 minutes, add potatoes and fried vegetables. Cook the soup until the potatoes are ready. Then add garlic, passed through a press and, if desired, a few drops of freshly squeezed lemon juice. Taste it and pepper it. Remove from heat.
4. Pour the finished soup into bowls, sprinkle with chopped dill and add sour cream.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Most chefs know how to make mushroom soup, but not everyone has the secrets of cooking a delicious, aromatic dish that will excite your appetite even from the photo. All family members will definitely appreciate the taste of this first dish, which will saturate the body and give strength and energy. To prepare a dish from fresh mushrooms It will take no more than half an hour, so this is a quick recipe.
How to cook mushroom soup
The first stage of the process of how to cook mushroom soup from fresh mushrooms will be the competent selection of the main components. When purchasing, you should pay attention to the appearance - the cap of any type should be elastic, without damage or looseness. If you buy champignons, they should be light white, with a whole stem. When purchasing forest mushrooms - porcini, honey mushrooms, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a petticoat on the stem; the hat plates are smooth and light-colored.
To make it work tasty soup mushroom made from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, the taste of the broth will not be as rich, and its color will not be appetizing. You can use any broth for cooking - plain water, vegetable, beef, pork. It is especially tasty to make the dish with chicken broth.
How long to cook
Having selected the ingredients and decided on the dressing, the question arises of how long to cook wild mushrooms for the soup. The cooking time depends on the type of ingredients used. Champignons are the fastest to cook because their flesh is tender and easily boils to the desired consistency. White and boletus boletuses take the longest to cook, because first you need to boil them separately and then add them to the rest of the ingredients. On average, cooking takes an hour.
Fresh mushroom soup recipe
Appetizing photos and videos accompany each soup recipe. fresh mushrooms, located on the network. This makes life much easier for a novice housewife who may not be able to cope with such a complex dish. Thanks to step by step instructions It’s easy to understand how to process one or another component, in what order they should be placed in a pan, and what to season the finished dish with.
There are many recipes for mushroom dishes that are cooked using champignons or wild mushrooms. Slightly less common options for preparing broth are honey mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus mushrooms have a pronounced aroma, which is ideal for cream soup.
From porcini mushrooms
It will be useful for novice cooks to familiarize themselves with the recipe for how to make soup from fresh porcini mushrooms. It will be simple if you follow every instruction, observing the technology and execution order, and maintain the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.
Ingredients:
- fresh porcini mushrooms – 0.4 kg;
- potatoes – 4 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- vermicelli – 80 g;
- parsley - a bunch;
- water – 3 l;
- bay leaf – 2 pcs.
Cooking method:
- Wash the caps and legs, peel them, cut into cubes.
- Boil water with bay leaf, add mushroom pieces, cook for half an hour.
- Cut the potatoes into cubes, chop the onion, grate the carrots coarsely.
- Add potatoes to the broth. Cook for 10 minutes, then the onion, after 5 minutes the carrots, and after the same amount of time the vermicelli.
- Cook for 5 minutes, turn off the heat, remove the bay leaf.
- Serve with chopped parsley.
From champignons
The most simple recipe, which any housewife can easily handle, is champignon soup. You can buy them in any store or market, and in the end the prepared dish will have a pleasant aroma and excellent taste. This is a hearty meal that can easily become a complete meal. The chowder is well served, accompanied by garlic croutons, sour cream and fresh dill.
Ingredients:
- fresh champignons – half a kilo;
- rice – 50 g;
- onion – 1 pc.;
- potatoes – 2 pcs.;
- dill – 30 g;
- sunflower oil– 50 ml;
- water – 2 l.
Cooking method:
- Wash the champignons, cut in half, add water. Cook covered over medium heat for 35 minutes.
- Chop the onion and fry in oil until golden brown.
- Cut the potatoes into cubes, put them in the broth along with the rice and leave for a quarter of an hour.
- Place the fried onion and chopped parsley into the pan, add salt.
- Close the lid and leave for 5 minutes.
From honey mushrooms
Soup made from fresh honey mushrooms has an unusual taste, which is important to buy true and not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey fungus has a subtle aroma, refined taste with a slight pungency, which is well emphasized by dried dill, bay leaf and ground black pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.
Ingredients:
- fresh honey mushrooms – 0.6 kg;
- water – 2.2 l;
- onions – 2 pcs.;
- potatoes – 4 pcs.;
- butter – 60 g;
- dried dill – 10 g;
- chopped bay leaf – 2 g.
Cooking method:
- Sort the honey mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
- Drain in a colander, dry with towels, cut off the legs. You can throw them away or save them for another dish: in this case, you will need caps.
- Cut them into slices.
- Cut the potatoes into cubes, chop the onion.
- Place potatoes in a saucepan filled with water. Boil. Cook over medium heat for 20 minutes.
- Fry the onion with butter in a frying pan for 3 minutes. Then pour a glass of water, salt and pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until the moisture evaporates.
- Add the roast and cook for another quarter of an hour.
- Cover with a lid and let steep for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.
With potato
Mushroom soup with rice and potatoes turns out to be very satisfying due to the combination of high-starch vegetables and cereals. Any type is suitable for the dish - white mushrooms, champignons, butter mushrooms, oyster mushrooms. To make the dish more flavorful, it is seasoned with fresh garlic and cooked in chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).
Ingredients:
- fresh porcini mushrooms – half a kilo;
- potatoes – 2 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- rice - a third of a glass;
- garlic – 2 cloves;
- bay leaf – 1 pc.;
- butter – 40 g;
- fresh parsley - a bunch;
- broth (meat or chicken) - liter.
Cooking method:
- Cover mushrooms with water. Leave for a third of an hour, squeeze, cut.
- Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
- Boil the broth, add rice, finely chopped carrot cubes and potato pieces.
- Salt, pepper, season with bay leaf. After 10 minutes of cooking, add the onion and mushroom mixture and cook for another quarter of an hour.
With pearl barley
The soup with mushrooms and barley, which is prepared according to an old proven recipe, has a thick consistency and incredibly attractive aroma. If you want to achieve a truly ancient taste, pour the finished stew into ceramic pots and put it in the oven for half an hour: then you will be able to repeat the secret of cooking the dish in a Russian oven.
Ingredients:
- fresh boletus - 0.4 kg;
- potatoes – 3 pcs.;
- pearl barley – 125 g;
- carrots – 1 pc.;
- onion – 1 pc.;
- water – 3 l;
- bay leaf – 2 pcs.
Cooking method:
- Soak the pearl barley for 2 hours.
- Peel the boletus mushrooms, add water, boil, skim off the foam. Season with salt. pepper, bay leaf. Cook for 45 minutes.
- Cut the onion into cubes, grate the carrots, fry in oil.
- Cut the potatoes into cubes.
- Cut the boiled boletus into cubes, return to the pan, add the roast and cereal, cook for 10 minutes.
- Add potatoes, cook for another 15 minutes.
- Leave in a warm place for an hour to allow the dish to steep. Serve with sour cream and herbs.
With boletus
If vegetarians are thinking about how to prepare an unusual dish, butter soup is perfect. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic consistency and pronounced aroma. Before cooking, be sure to remove the oily, bitter film from the caps, to which dirt sticks. You don't need to add anything - the butter dish itself has a rich aroma.
Ingredients:
- fresh boletus – 350 g;
- potatoes – 0.6 kg;
- onion – 1 pc.
Cooking method:
- Peel the butter, rinse, cut into slices. Lightly beat the caps with a hammer.
- Cut the potatoes into cubes.
- Boil water, add butter, cook for half an hour, stirring occasionally. Then add the potatoes and cook for another quarter of an hour.
- Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
- Bring to a boil, then remove from heat and let sit for an hour.
With cream
The soup with mushrooms and cream has a delicate taste and creamy texture. The latter give the broth a pronounced aroma, beautiful appearance and greater nutritional value and satiety. To prepare it, it is best to take champignons or white or heavy cream, and to thicken it, add a little flour or mashed potatoes.
Ingredients:
- onion – 1 pc.;
- fresh champignons – 0.3 kg;
- flour – 40 g;
- water – 1.5 l;
- potatoes – 4 pcs.;
- dry dill – 20 g;
- milk cream - a glass.
Cooking method:
- Chop the onion, fry in oil, add chopped champignons, cook for a few minutes, add flour, stir.
- Boil water, add potato cubes, fry, salt, season with pepper and dill. Cook for a third of an hour.
- Pour in the cream, boil, sprinkle with herbs.
With cheese
Cheese soup with porcini mushrooms is even more nutritious and rich in taste. This dish can be served on festive table to surprise guests with classic noble appearance, especially if the holiday is in winter. If you apply to him garlic croutons, then it can claim to be the main dish at the banquet.
Ingredients:
- potatoes – 0.7 kg;
- fresh porcini mushrooms – 0.3 kg;
- processed cheese – 0.3 kg;
- onion – 1 pc.;
- carrots – 1 pc.;
- pepper – 2 g;
- salt – 2 g;
- vegetable oil – 20 ml;
- water – 3 l;
- bay leaf – 2 pcs.
Cooking method:
- Chop mushroom caps with stems, add to boiling water and cook for half an hour.
- Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
- Chop the onion, grate the carrots, fry in oil, add to the broth along with the bay leaf.
- Cook for 10 minutes, chop the cheese, add, stirring constantly until dissolved.
- Then add salt and pepper, close the lid and let it brew. If you want to get a puree soup, then the finished dish should be chopped immersion blender until smooth.
With Chiken
A popular dish is mushroom soup with chicken, which has a rich taste, increased nutritional value and calorie content. So that the dish can be satiated alone, it is seasoned with vermicelli. Boiled pasta gives the broth a thick consistency, but at the same time satisfies hunger faster. It is recommended to serve the dish with parsley and sour cream.
Ingredients:
- chicken breast on the bone – 500 g;
- fresh champignons – 5 pcs.;
- water – 2 l;
- onion – 1 pc.;
- carrots – 1 pc.;
- potatoes – 3 pcs.;
- vermicelli – 75 g;
- parsley - 3 stems;
- bay leaf – 1 pc.;
- vegetable oil – 90 ml.
Cooking method:
- Pour water over the chicken and bring to a boil, being sure to skim off the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
- Cut the potatoes into cubes, carrots into rings, chop the onion.
- Chop the champignons into slices and chop the greens.
- In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add the champignons and simmer until the moisture has evaporated and is lightly fried.
- Remove chicken from pan. Cool, cut into pieces.
- At this time, add potatoes to the pan. Cook for 10 minutes over medium heat, then add the roast.
- After five minutes, return the chicken fillet, vermicelli, herbs, salt and pepper cut into pieces into the pan.
- Bring to a boil and let simmer with the lid closed.
