Step 1: prepare the onion.

Using a knife, peel the onion and rinse under running water. Place the vegetable on a cutting board and cut it into rings or half rings. Transfer the crushed component to a free plate.

Step 2: prepare the carrots.

Using a knife, peel the carrots and then rinse thoroughly under running water. Using a fine grater, grate the vegetable directly into an empty plate and set it aside for now. Attention: The secret to making this soup is the size of the carrot chips. Therefore, the finer the grater, the better.

Step 3: prepare the potatoes.

Using a knife, peel the potatoes and then rinse thoroughly under running water. Place the vegetable on a cutting board and cut into large pieces. Place the crushed component in a deep plate and fill completely cold water from the tap so that the potatoes do not darken while we cook the mushrooms.

Step 4: prepare the porcini mushrooms.

We thoroughly wash the porcini mushrooms under running water and place them on a cutting board. Using a knife, if necessary, remove the coarsened and damaged areas on the caps and legs, and then cut the component into small pieces and transfer to a free pan.

Step 5: prepare porcini mushroom soup.

Pour into the pan with mushrooms clean water and place the container on medium heat. When the liquid boils, turn the heat to less than medium, add a little salt to the pan and cook the mushrooms for 10 minutes. Attention: From time to time foam will appear on the surface of the water; be sure to remove it using a slotted spoon.

In parallel with this process, we prepare the vegetable frying. Pour a small amount of vegetable oil into the frying pan and place the container on medium heat. When the oil is hot, add chopped onion to the pan. Stirring the vegetable from time to time with a wooden spatula, fry it until tender. golden color. Immediately after this, pour in the chopped carrots, mix everything well, turn the heat to less than medium and continue cooking until all the liquid has evaporated from the carrots.

After boiling the porcini mushrooms for 10 minutes, pour the liquid with them through a sieve into another empty pan. Attention: Be sure to use oven mitts to avoid burning your hands. Use a slotted spoon or a tablespoon to transfer the mushroom pieces into a clean plate and set aside for a while.

And we put the container with the mushroom liquid back on the fire below average and put the neatly chopped potatoes here. Cover the pan with a lid and cook the potatoes for 10 minutes. After this time, open the lid and place the semi-finished mushrooms into the container. Continue cooking the soup until the potatoes are ready. In 5 minutes completely pour the semolina into the dish, while simultaneously stirring everything with a tablespoon so that there are no lumps. Then, literally in 1-2 minutes, put the roasted vegetables into the pan, mix everything well and then turn off the burner. That's it, the porcini mushroom soup is ready! It just needs to brew, and you can serve the dish to dining table. To do this, cover the pan with a lid and wait. 10-15 minutes.

Step 6: Serve porcini mushroom soup.

Using a ladle, pour the porcini mushroom soup into bowls and serve it to the dinner table along with sour cream and finely chopped herbs. The dish turns out very tasty and aromatic, especially if it is prepared during the mushroom season. Usually this soup is served with fresh bread or even with crackers.
Enjoy your meal!

To prepare porcini mushroom soup, you do not need any spices, including bay leaves and black peppercorns. And all because the mushrooms themselves give the dish an unforgettable aroma and taste.

You can also use dried porcini mushrooms to make this soup. The dish will turn out no less tasty.

If desired, the onion can also be chopped into cubes.

Porcini mushroom soup is best served freshly prepared and stored in the refrigerator for no more than 2 days.

Noble porcini mushrooms are great for preparing the most different dishes. But they are especially good in a clear, unusually aromatic and rich soup. Let's consider the options and subtleties of their cooking. We present 3 recipes for soups made from fresh, dried and frozen porcini mushrooms.
Recipe contents:

There is nothing healthier for lunch than a bowl of fresh hot soup. This is exceptional healthy food for the body, and mushroom soup It’s also quite easy and quick to cook. For the dish, fresh, frozen, dried, canned, pickled mushrooms are used. However, those that are at hand. The soup made from fresh mushrooms. But most often soups are cooked using dried porcini mushroom.

Soups are usually complemented different products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some chefs believe that porcini mushrooms are self-sufficient and additional products simplify their taste, so they do not recommend adding cereals or vegetables.

Cream of mushroom soups are very common. They are boiled in the same way as regular ones, then cooled, pureed in a blender to a puree consistency and heated again without bringing to a boil. And for the soup to be tastier, it must be given time to brew a little.

How to cook porcini mushroom soup - cooking secrets

Mushroom soup has long been considered one of the gourmet gourmet first courses, but anyone, even an inexperienced cook, can prepare it. To know how to cook porcini mushroom soup, you need to know general recommendations, then the soup will have a fragrant and rich mushroom soup.

• For porcini mushroom soup, use any mushrooms. Fresh ones are placed raw or pre-fried. The roasting process will reveal the unique mushroom aroma.
• The richest and most delicious yushka is made from dried mushrooms. They are pre-soaked in hot water for 1 hour to allow the flavors to develop.
• Standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
• Pickled and salted mushrooms will give the soup a refined taste, and the combination of salted and fresh mushrooms will give an unforgettable aroma.
• For a rich soup, add dried mushrooms, ground into powder, to the soup. This will make the dish richer and denser.
• Spices add richness to any soup. But porcini mushroom soup does not need additional additives. It can only be supplemented with ground black pepper and herbs.
• Flour will give the dish density and thickness. It is pre-fried in a frying pan, and then diluted with broth and added to the main mass.
• French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
• The dish is served with sour cream, herbs and crackers.
• Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all trace elements and useful material, and most importantly the aroma.
• Store dry mushrooms in a dry place paper bag or cardboard box.

Porcini mushrooms belong to the first category of elite mushrooms. They are very well perceived and absorbed by the body, contain a beneficial substance that affects the strength and growth of nails, hair health and skin elasticity. There are many recipes for their preparation, but soup is considered a classic.

• Calorie content per 100 g - 36 kcal.
• Number of servings - 5
• Cooking time - 50 minutes

Ingredients:

• Porcini mushrooms - 300-350 g
• Water - 1.5 l
• Carrots - 1 pc.
• Dill, parsley - 2 sprigs
• Bay leaf - 2-3 pcs.
• Onions - 2 pcs.
• Potatoes - 4 pcs.
• Olive oil - 2 tbsp.
• Salt - 1 tsp. or to taste

Step-by-step preparation:

1. Clean the mushrooms from sand and branches. Place in cold water and soak for 15 minutes. Afterwards, wash each mushroom thoroughly. Chop larger specimens more finely. Place the mushrooms in a saucepan, pour drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pan, they are ready.
2. Remove the boiled mushrooms from the broth, place on the countertop and dry. Then fry in olive oil until a golden brown crust appears. Return them to the broth.
3. Onion saute in a frying pan in oil until transparent and place in a saucepan.
4. Peel the potatoes and carrots, wash them, cut them into pieces and put them in the soup.
5. Place the pan on the stove, boil and simmer until the vegetables are cooked.
6. In 5 minutes, put Bay leaf, season with salt and pepper and add chopped herbs.

When there is a blizzard outside the window, but you don’t want to go for groceries, a bunch of dried porcini mushrooms will be a real salvation. From them you can quickly cook the most ordinary, yet delicious mushroom soup, which is very tasty served with sour cream.

Ingredients:

• Dried mushrooms - 50 g
• Water - 1.5 l
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Bay leaf - 1 pc.
• Peppercorns - 2 pcs.
• Butter - for frying
• Wheat flour - 1 tbsp.
• Sour cream - for serving
• Greens - a bunch
• Salt - 1 tsp. or to taste

Step-by-step preparation:

1. Wash the mushrooms, pour boiling water over them and leave to steep for 20-25 minutes.
2. Peel the onion and carrots, finely chop the first one, grate the second one on a coarse grater. Sauté vegetables in a frying pan in butter until golden. At the end, add flour, stir and fry for a couple of minutes.
3. Rinse the swollen mushrooms under running water, chop and add to boiling water. Then pour in the water in which they were soaked.
4. After 20 minutes, add the diced peeled potatoes. After 10 minutes, add salt and pepper, add the roast, bay leaf and cook until the potatoes are ready.
5. Leave the finished soup to steep for 15 minutes and serve with sour cream and herbs.

Many chefs believe that frozen mushrooms are not the best option for mushroom soup, since the stew with them is not particularly rich and aromatic. But there are exceptions to any rule, and this recipe is proof of that.

Ingredients:

• Frozen porcini mushrooms - 500 g
• Pearl barley - 250 g
• Frozen green pea- 250 g
• Parsley root - 100 g
• Celery root - 100 g
• Water - 2.5 l
• Garlic - 3 cloves
• Allspice peas - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Butter - for frying
• Sour cream - 2-3 tbsp.
• Salt - 1 tsp.

Step-by-step preparation:

1. Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots into strips, potatoes into cubes, and finely chop the garlic.
2. Fill the frozen mushrooms with cold water and leave for half an hour. Drain them in a colander, rinse and cut into pieces.
3. Melt the butter in a frying pan and fry the onion for 5 minutes.
4. Add mushrooms and cook over moderate heat for 10 minutes.
5. Pour water into a saucepan, boil, add parsley and celery and simmer for 10 minutes.
6. Place the carrots in the pan and cook for 10 minutes.
7. Add the potatoes to the pan and cook the soup for another 10 minutes.
8. Add mushrooms and onions and continue cooking for 5 minutes.
9. Boil the pearl barley until tender in advance and season the soup with it.
10. Add green peas, bay, allspice, chopped garlic, dill and stir.
11. Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before readiness and leave the soup to steep under the lid for 15 minutes.

Classic mushroom soup is an incredibly aromatic, tasty and nutritious hot dish that many people love. You can prepare it from fresh, salted, frozen or dried mushrooms.

Classic recipe for porcini mushroom soup

Ingredients:

• fresh porcini mushrooms – 500 g;
• vegetable oil – 30 ml;
• water – 2 l;
• potatoes – 5 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• butter – 2 tbsp. spoons;
• , sour cream - for serving;
• spices.

Preparation

We process the mushrooms, cut them into equal slices and fry them in a frying pan with melted butter. Then put it in a saucepan, add boiling water and simmer over low heat for half an hour. Peel the potatoes, chop them into small strips and throw them into the broth along with porcini mushrooms. Peel the carrots and onions, chop them, sauté in oil, add to the soup, add some salt and cook until the potatoes are soft. Before serving, season the soup with sour cream or low-fat mayonnaise.

Classic recipe for mushroom soup with barley

Ingredients:

• dried mushrooms – 40 g;
• potatoes – 1 pc.;
• carrots – 1 pc.;
• pearl barley– 60 g;
• onion – 1 pc.;
• low-fat sour cream - 3 tbsp. spoons;
• garlic – 1 clove;
• spices.

Preparation

The classic recipe for mushroom soup is quite simple. We wash the dried mushrooms, add water, leave for 30 minutes, and then boil, adding salt to taste. Then cool them, chop them into pieces and set them aside. Peel the onion and clove of garlic and throw it into the broth. Add pearl barley, cover the pan with a lid and cook over low heat until the cereal is half cooked. Peel the potatoes and carrots, chop them and throw them into the soup. After 20 minutes, carefully remove the onion and garlic, season the dish with spices and let it brew for 20 minutes, covering with a lid. Serve mushroom soup with fresh parsley and low-fat sour cream.

Classic recipe for mushroom soup made from frozen mushrooms

Ingredients:

• frozen champignons – 400 g;
• onion – 2 pcs.;
• carrots – 2 pcs.;
• semolina – 1 tbsp. spoon;
• water – 4 l;
• potatoes – 4 pcs.;
• butter – 50 g;
• vegetable oil;
• spices;
• greens - to taste;
• sour cream - to taste.

Preparation

We take the mushrooms out of the freezer. Pour oil into a small saucepan, heat it and lay out the champignons, cut into slices. Fry them, stirring, for about 15 minutes to evaporate excess liquid. Peel the potatoes, chop them into strips and add them to the pan. Fill with water and cook until half cooked. Peel the onions and carrots, chop finely and sauté in butter in a frying pan until golden brown. Then put the vegetables in the soup, season with spices, cover with a lid and cook for 10 minutes at low boil. After this, add semolina, stir well, boil and throw in chopped greens. Pour the mushroom soup into bowls and season with low-fat sour cream.

Classic mushroom soup with champignons and rice

Ingredients:

Preparation

Bring chicken broth to a boil. Meanwhile, wash the rice and peel the potatoes. Then cut it into strips and throw it into the pan along with the rice. Add a little salt and cook for 20 minutes. We process the onion and carrots, chop and sauté the vegetables in a frying pan with oil. Then add the mushrooms, chopped into slices. Simmer everything together for 5 minutes and transfer the roast to the soup. Add processed cheese ok and cook until it melts. After this, throw in the spices, bay leaf, boil and remove the dish from the stove.

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Classic porcini mushroom soup

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

Peppercorns – 2-3 pcs.

Bay leaf – 1 pc.

Onions – 1 pc.

Sunflower oil – 2 tbsp.

Potatoes – 500 g

Garlic – 1 clove

Ground black pepper - to taste

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. You can soak them in warm water, which will require less soaking time, but I still recommend spending more time and soaking them in cold water. 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 on high heat sunflower oil, warm 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.

kakgotovit.com

Porcini mushroom soup

Porcini mushroom soup. Porcini mushrooms are truly one of the most delicious, aromatic and healthy. There are many recipes and ways to prepare this delicacy. This article will focus on soups.

The hats are painted brown in different shades. The underside of the cap is light yellow in color and the younger it is, the lighter the underside. By this feature, the edible porcini mushroom can be distinguished from the similar toxic gall mushroom, whose cap is pinkish underneath and quickly darkens at the break. The leg is strong, thickened with a mesh pattern Brown, in the gall bladder - it is brown, with purple tint. And the leg and the hat porcini mushroom at the breaking point white, for which it received its name.

Porcini mushroom soup with noodles is a classic. Ingredients

• fresh porcini mushrooms – 5-6 pcs. medium size (if dry, then 500 g) based on 3-4 liters of water

Making porcini mushroom soup (fresh and dry)

Fresh harvests must be thoroughly washed and the damaged areas cleaned with a knife, checked again for the presence of wormy areas - you can simply cut them off.

Dried, you need to carefully sort and rinse, then put in a saucepan and cover with cold water for 3-4 hours, further cooking takes place in the same water where they were soaked and cook until they become soft.

In any case, the finished broth must be strained to remove any remaining sand.

Tip: After you bring fresh mushrooms home, it is recommended to place them in lightly salted water, this will prevent the mushrooms from quickly turning black and spoiling, and also, if there are any, will get rid of worms.

In the classic recipe, porcini mushroom soup is added to water without frying.

Therefore, washed and peeled, they must be cut into small pieces, placed in a pan and filled with water.

Bring water to a boil over medium heat, then add carrots, onions and reduce heat to low.

Continue cooking for 30-40 minutes, do not forget to add salt. Then add the noodles and cook for another 5-10 minutes, depending on the firmness of the noodles. After the noodles are done, turn off the heat, cover the pan with a lid and leave to stand for 10-15 minutes. When serving, add herbs to taste.

Porcini mushroom soup with noodles is ready. Bon appetit!

Soup – puree of porcini mushrooms

You can prepare porcini mushroom puree soup quite quickly, especially if you sort and boil them in advance.

White belongs to the tubular mushrooms and it is very difficult to confuse it with others in the forest.

For four servings of cream of porcini mushroom soup you need:

• fresh porcini mushrooms 0.5 kg, if dry – 100 g.
• potatoes -2 -3 pcs.
• carrots – 1 pc. (optional)

Rinse the delicacy well and boil for ten minutes, then place in a colander and let the water drain. (Dry ones should be soaked in water for two hours before boiling.)

Boiled mushrooms must be cut quite finely. In a saucepan on vegetable oil fry the chopped garlic until slightly golden brown, then add the chopped onion and fry until golden brown. Then add a little butter and chopped mushrooms, fry for another 5 minutes. Leave a few young white mushrooms or caps whole; they will be useful for decorating portions of creamed porcini mushroom soup when serving.

Then pour water into the pan, about 1.5 -2 liters, bring to a boil and reduce heat. Wash, peel and cut vegetables. Place them in boiling broth.

After half an hour, pour in cream or full-fat milk.

Add herbs and spices.

Keep the soup on low heat for another fifteen minutes.

Grind all ingredients with a small amount of broth in any way: scroll in a blender; rub through a sieve.

Gradually add the remaining broth to obtain the desired thickness of the puree soup.

Bring the soup to a boil, but do not boil.

Serve mushroom puree soup with croutons, garnished with whole mushrooms or caps.

www.woman56.ru

Porcini mushroom soup

This time we will look at making porcini mushroom soup. They have their own distinct aroma, thereby giving soups a rich, tasty base.

This dish is perfect for vegetarians and people who adhere to dietary nutrition. Prepare and delight your loved ones with delicious soup.

• Porcini mushrooms – 1 kilogram.
• Carrots – 180 grams.
• Potatoes – 950 grams.
• Onions – 140 grams.
• Vegetable oil – 1 tablespoon.
• Fresh herbs for decoration.
• Iodized salt – 1 level tablespoon.
• Ground black pepper - to taste.

1. Porcini mushrooms are perfect for cooking soup, as they themselves are meaty and aromatic in their structure. Therefore, I dedicate this recipe to preparing porcini mushroom soup.

First, you need to clean them from adhering leaves, then rinse them in warm water. Next, place the porcini mushrooms on a cutting surface and cut into large slices, see how it looks in the photo.

2. Place the prepared porcini mushrooms in a saucepan and pour hot water, add salt ½ tablespoon. Close the pan with a lid and place it on a burner turned on at high power.

When the liquid begins to boil and foam appears, you need to remove it, reduce the power of the burner by one and close the lid. Cook for 20 minutes, then remove from the resulting broth using a slotted spoon. Set aside for a while.

3. We wash the carrots in water and, using a housekeeper, peel them and rinse them again. Then cut the carrots into medium-sized slices. Chop it into cubes, see how it looks in the photo.

4. Peel the onions and do this under cold running water to avoid pain in the eye shell. Place the vegetable on work surface and cut into medium-sized cubes about the size of carrots.

5. Pour a tablespoon of vegetable oil into a frying pan with a thick bottom, add the prepared vegetables and set to fry.

Fry for 2-3 minutes, stirring occasionally with a silicone spatula, which will not damage the non-stick surface of the pan. The color of fried vegetables should be golden brown.

6. Wash the potatoes to remove any dirt in warm water, then peel them and rinse them again. Cut potatoes like onions and carrots into medium cubes.

7. Wash the green onions and dill under warm running water, then let the water drain and dry with a rag towel. Slice green onions diagonally with flakes, and finely chop the dill.

8. Now let's move on to the main stage of preparation. Carefully place the chopped potatoes and fried vegetables into the prepared mushroom broth. Then turn on the burner to high power and bring the broth to a boil.

Turn down the burner by one, close the lid of the pan and cook in this form for 5 minutes.

9. When this time has expired, add the prepared mushrooms to the base. Mix the combined ingredients, taste the broth and add ½ tablespoon salt. Cook the soup for 10 minutes until done and at the very end pour the dill into the pan.

Cover with a lid, let the soup brew, then start the meal. When serving, sprinkle the soup with green onions.

foodshef.ru

Soup with porcini mushrooms

Autumn is the golden time for picking mushrooms, and what could be tastier than hot, rich, aromatic mushroom soup? He invites the whole family to dinner! I offer a recipe for how to make soup with porcini mushrooms.

INGREDIENTS

• White mushrooms 300 grams
• Onion 1 piece
• Carrot 1 piece
• Potatoes 6 pieces
• Water 1.5-2 Liters
• Butter 1 teaspoon
• Vegetable oil To taste
• Salt and pepper To taste
• Bay leaf 1 piece

Step 1

1. I wash the mushrooms under running water. cold water, and then I cut it into plates and fill it with cold water so that it covers everything, and send it to the fire.

Step 2

2. After boiling, cook the mushroom broth over medium heat for one hour.

Step 3

3. Meanwhile, I peel and wash the onions and carrots. I cut the onion into cubes and chop the carrots on a coarse grater. I heat a frying pan with butter and vegetable oil, add the onions and then the carrots.

Step 4

4. I peel and wash the potatoes and cut them into strips. I dilute the mushroom broth with water and put it on the fire, after boiling I add potatoes, mushrooms and fry, add bay leaf, salt and pepper to taste, cook until fully cooked, cover with a lid and turn off.

Step 5

5. Pour the finished soup into bowls and serve hot with fresh herbs.

povar.ru

Mushroom soup: recipes for porcini mushroom soup, with chanterelles and champignon mushroom soup

Mushroom soup can be prepared from different mushrooms. A very tasty, rich soup is made from porcini mushrooms. You can cook with chanterelles very quickly, and adding melted cheese to the dish makes it very piquant. Well, you can cook from champignons all year round, fortunately in the store you can buy them in any form and always.

All dishes with mushrooms turn out to be very rich and have their own unique aroma, just like potatoes with meat and mushrooms in pots. This recipe is on my blog, come and check it out.

But now, not about that. We have recipes for the first course, no less noble and worthy.

Mushroom soup from porcini mushrooms - a classic recipe with photos

Delicious porcini mushroom soup is not only tasty, but also extremely healthy food, low in calories but high in nutritional content.

It is not for nothing that porcini mushrooms acquired the figurative name of “forest meat”, although in terms of amino acid composition and protein content they are closer to vegetables.

It is no coincidence that nutritionists have established a causal relationship between good exchange substances occurring in our bodies, and the pleasure received from food.

Ingredients for mushroom soup:

• 2 liters of ready-made broth or water;
• 700 g quality mushrooms;
• bulb;
• carrot;
• small Bell pepper;
• a bunch of dill;
• aromatic oil (butter or olive);
• adjust the amount of salt to taste.

Preparation of soup with porcini mushrooms:

1. Clean the porcini mushrooms and place them under a strong stream of water.

We never leave the product in liquid for a long time, which preserves the best taste properties of the mushrooms.

2. Separate the mushroom caps, cut into thin slices, and place in a separate bowl. Chop the legs into rings, place them in a frying pan with oil, turn on medium heat and fry for about ten minutes.

3. Then add pre-chopped onion and chopped dill. After ten minutes, remove the container away from the fire.

4. Pour bottled water or meat broth, heat until hot.

5. Peel potatoes, sweet peppers and carrots, cut into strips, and place in boiling liquid. Reduce the height of the flame and boil the food for half an hour. Don't forget to add the desired amount of salt.

6. Carefully place the prepared champignon caps into the container with vegetables.

7. Place the legs fried with onions into the pan.

8. We continue cooking literally three to four minutes after the broth starts boiling again. We do not allow long-term heat treatment of porcini mushrooms so that they do not lose their soft qualities and pleasant taste. When foam appears, be sure to remove it from the surface of the broth.

When we prepare the first course (soup) made from porcini mushrooms for lunch, we immediately imagine a plate of aromatic soup, practically feel the wonderful smell of the forest, and experience the most positive and very pleasant emotions. It is no coincidence that nutritionists have established a causal connection between the good metabolism occurring in our bodies and the pleasure received from food.

Delicious porcini mushroom soup is not only tasty, but also extremely healthy food, low in calories but high in nutritional content. Serve the dish hot, add a spoonful of fresh sour cream to the plates.

A great first course, mushroom soup with porcini mushrooms is ready!

Chanterelle mushroom soup with melted cheese - a simple recipe for delicious mushroom soup

Mushroom soup from chanterelles is quite simple to prepare, in principle, just like finding chanterelles in the forest.

I present a simple recipe for chanterelle soup.

For this we need:

• chanterelles 300 grams,
• potatoes 3-4 pieces,
• 2 onions,
• processed cheese,
• herbs and spices,
• you can add carrots (if you like...),
• sunflower oil for frying.

How to cook mushroom soup with chanterelles and cheese:

1. Pre-wash the mushrooms and cook in boiling water for 5 minutes. Drain the water.

2. While the chanterelles were cooking, you can chop the onion and fry it until golden brown, when the onion is ready you need to add the chanterelles to the pan.

3. Fry the onions and chanterelles together for 5-10 minutes over medium heat, but no more. Keep an eye on this and turn off the heat so everything doesn't burn.

4. At the same time, you can cut the potatoes and let them cook.

5. In 10-15 minutes the potatoes are almost ready, it’s time to add the fried onions and chanterelles to the pan.

6. The soup is ready, now you can make the processed cheese. It must be grated on a coarse grater.

To make it convenient to grate the cheese, you first need to put it in the freezer for 10-15 minutes (I forgot to write about this right away...).

7. We approach our boiling soup, add grated cheese to it, making sure to stir it for 1-2 minutes.

8. Add salt and pepper to taste, and also sprinkle with dill.

9. Turn off the fire. Let the mushroom soup brew for 10-15 minutes. After this, you can serve it on the table, pour it into plates and don’t forget to season it with sour cream.

This delicious and aromatic mushroom soup will be very light and easy. This action will not take much time, but you will definitely enjoy the taste of mushroom soup.

Delicious, rich mushroom soup of champignons with vermicelli

Fresh harvests must be thoroughly washed and the damaged areas cleaned with a knife, checked again for the presence of wormy areas - you can simply cut them off

Dried, you need to carefully sort and rinse, then put in a saucepan and cover with cold water for 3-4 hours, further cooking takes place in the same water where they were soaked, then cook until the mushrooms become soft.

The finished broth must be strained to remove any remaining sand.

Tip: After you bring fresh mushrooms home, it is recommended to place them in lightly salted water, this will prevent the mushrooms from quickly turning black and spoiling, and also, if there are any, will get rid of worms.

In the classic recipe, porcini mushroom soup is added to water without frying.

Therefore, washed and peeled porcini mushrooms must be cut into small pieces, placed in a saucepan and filled with water.

Bring water to a boil over medium heat, then add carrots, onions and reduce heat to low.

Continue cooking for 30-40 minutes, do not forget to add salt. Then add the noodles and cook for another 5-10 minutes, depending on the firmness of the noodles. After the noodles are done, turn off the heat, cover the pan with a lid and leave to stand for 10-15 minutes. When serving, add herbs to taste.

Porcini mushroom soup with noodles is ready. Bon appetit!

Soup - puree of porcini mushrooms

You can prepare soup - puree of porcini mushrooms quite quickly, especially if you sort them out and boil them in advance.

White belongs to the tubular mushrooms and it is very difficult to confuse it with others in the forest.

For four servings of cream of porcini mushroom soup you need:

fresh porcini mushrooms 0.5 kg, if dry - 100 g.

potatoes -2 -3 pcs.

carrots - 1 pc. (optional)

onion - 1 pc.

garlic - 2 cloves.

cream - 50 ml.

vegetable oil

butter - 1 teaspoon

salt and spices to taste.

Rinse the delicacy well and boil for ten minutes, then place in a colander and let the water drain. (Dry mushrooms need to be soaked in water for two hours before boiling.)

Boiled mushrooms must be cut quite finely. In a saucepan with vegetable oil, fry the chopped garlic until slightly golden brown, then add the chopped onion and fry until golden brown. Then add a little butter and chopped mushrooms, fry for another 5 minutes. Leave a few young white mushrooms or caps whole; they will be useful for decorating portions of creamed porcini mushroom soup when serving.

Then pour water into the pan, about 1.5 -2 liters, bring to a boil and reduce heat. Wash, peel and cut vegetables. Place them in boiling broth.

After half an hour, pour in cream or full-fat milk.

Add herbs and spices.

Keep the soup on low heat for another fifteen minutes.

Grind all ingredients with a small amount of broth in any way: scroll in a blender; rub through a sieve.

Gradually add the remaining broth to obtain the desired thickness of the puree soup.

Bring the soup to a boil, but do not boil.

Serve mushroom puree soup with croutons, garnished with whole mushrooms or caps.