During the mushroom season, we go to the forest and collect these wonderful gifts of nature. You can find mushrooms in our forest different types and of course such a noble mushroom as porcini.
Prepare mushroom soup It’s very easy with porcini mushrooms. Let `s start?
Peel the porcini mushrooms and cut into pieces. I try not to keep mushrooms in water for a long time, but simply clean them of grass and soil (if any).
Peel potatoes, onions and carrots.
Pour water into the pan. Add mushrooms and onion to the pan. Place the pan on the fire and bring to a boil. After boiling, remove the foam. Add salt and cook mushrooms for 30 minutes over medium heat.
If you like fried onions, then you don’t need to put them in the broth with mushrooms, but chop them finely and fry them together with carrots and later add them to the soup.
Cut the potatoes into medium cubes. After the time has passed, remove the onion from the broth. Add potatoes to soup and cook for 10 minutes.
Grate the carrots on a fine grater. Fry carrots for vegetable oil until soft. If you are using onions as fries, now is the time to add them to the carrots.
Add carrots to the soup and mix well. Cook for 5-7 minutes.
Dilute semolina in 100 ml cold water. Pour semolina into the soup in a thin stream, stirring constantly.
Cook the soup for 10 minutes. Then remove the porcini mushroom soup from the heat and let it brew for 15-20 minutes. Serve porcini mushroom soup with sour cream or fresh herbs.
Bon appetit!
Fresh porcini mushroom soup with potatoes is not just a tasty dish - it is a storehouse of useful substances.
Porcini mushroom is a unique gift of our nature. It contains vitamins A and E, D, and B vitamins in record quantities in bioactive form. Porcini mushrooms are jokingly called the periodic table, since they contain almost all the elements. These mushrooms are also rich in phytohormones, and melanin promotes cell regeneration processes. IN scientific literature there are works confirming the fact of suppression cancer cells polysaccharides contained in the pulp of porcini mushrooms.
How to cook fresh porcini mushroom soup with potatoes - 15 varieties
The soup is easy to prepare, very aromatic, low in calories, per 100 grams of soup - only 77 kcal. Preparation does not take much time - 1 hour 10 minutes.
Ingredients:
- Medium-sized white mushrooms - 10 pcs.
- Onion - 1 medium head
- Potatoes - 4 medium sized tubers
- Carrots - 1 root vegetable
- Butter for frying - 25 gr.
- salt to taste
Preparation:
Wash the mushrooms, cut into small cubes, and then place in a thick-walled pan with butter and fry for 5 minutes.
Add finely chopped onions and carrots and fry for 7-10 minutes.
Add salt and pepper to taste, add coarsely chopped potatoes, add water until the soup has a medium consistency, and then add Bay leaf and cook until the potatoes are done.
Let it brew for 10 minutes and serve with sour cream.
This soup can be prepared from both white and any edible mushrooms. The ingredients are not fried for cooking. The food layout is based on 4 liters of soup.
Ingredients:
- Fresh white mushrooms - ½ kg
- Potatoes - 600 gr.
- Carrots - 150 gr.
- Onions - 150 gr.
- Salt, pepper, bay leaf - to taste.
Preparation:
Chop large porcini mushrooms. Boil water and then add mushrooms. Cook for 20 minutes.
If the mushrooms are large, cook longer. Place the potatoes cut into cubes or cubes with the mushrooms and cook for 10 minutes.
Finely chop the onion, chop the carrots into small cubes, add to the soup and continue cooking until the potatoes are ready.
At the end of cooking, add a bay leaf (take it out after cooking the soup).
This soup fully reveals the natural aroma and taste of porcini mushrooms
Ingredients:
- Mushrooms - 500 gr.
- water - 1 l
- onion- 2 small heads
- medium carrot - 1 root vegetable
- potatoes - 5 medium tubers
- vegetable oil - 2 tablespoons
- Salt - to taste
Preparation:
Wash the mushrooms thoroughly, chop them coarsely, put them in cold water, and then put them on medium heat.
After boiling, reduce heat and cook for 15 minutes.
While the mushrooms are cooking, peel and coarsely chop the potatoes and prepare the frying.
To fry, cut the onion into half rings, coarsely chop the carrots and sauté in vegetable oil.
After cooking the mushrooms for 15 minutes, remove them from the saucepan (it is most convenient to use a slotted spoon) and add the prepared potatoes to the saucepan.
Cook for 10 minutes, then add semi-boiled mushrooms to the soup and continue cooking until the potatoes are ready.
When it is ready, add frying, carefully place, cook for a couple of minutes and set aside from heat. The soup is infused for 10 minutes.
Serve with sour cream and fresh herbs.
Jimmy Oliver advises fresh herbs - parsley, dill, mint and so on - not to cut or cut with scissors, but to tear them finely with your hands. Greens prepared in this way add more flavor to the dish.
The peculiarity of this dish is that olive oil is used in combination with butter.
Ingredients:
- Fresh white mushrooms - ½ kg
- Potatoes (large tubers) - 4 pieces
- Carrots - 2 root vegetables
- Onion - 1 head
- Olive oil - 4 tablespoons
- butter - 2 tablespoons
- Sea salt, freshly ground black pepper - to taste
Preparation:
Finely chop the onion. Heat olive oil in a deep frying pan, add butter and fry the onion until transparent.
Then add coarsely chopped mushrooms, pepper, salt and fry until golden color Luke.
Boil 2 liters of water and add coarsely chopped potatoes and carrots - cook for 7 minutes.
Then add the mixture of mushrooms and onions and cook for another 20 minutes, low heat.
The peculiarity of this soup is not only the addition of semolina, which gives the soup a specific consistency, but also the absence of spices. For cooking you will need (for one liter of water).
Ingredients:
- Fresh porcini mushrooms - 400 grams
- Onions - 2 pieces
- Half a small carrot
- Medium potato tubers - 5 pieces
- For frying, two tablespoons of vegetable oil
- Semolina - one tablespoon.
- Salt - to taste.
Preparation:
Wash the mushrooms, chop and place in cold water. Place the saucepan over medium heat, after boiling, add salt and, periodically removing the foam, cook for 10 minutes.
Cut the onion into rings, sauté until golden brown, and then add the carrots, previously grated on the finest grater.
After 10 minutes, remove the mushrooms, add coarsely chopped potatoes to the broth and cook for 10 minutes.
Then return the mushrooms to the broth and cook over medium heat until almost done. Five minutes before the end of cooking, add semolina and stir constantly so that it does not form lumps.
Just before the end of cooking, add the carrots and onions, simmer for a couple of minutes and set aside from the heat. Let it sit for 15 minutes.
Serve with sour cream and herbs.
This soup is intended for those who believe that the taste and aroma of fresh porcini mushrooms are self-sufficient and do not require various flavorings.
Ingredients:
- Fresh porcini mushrooms - 1 kg
- Potatoes medium tubers - 3 pieces
- A bunch of greenery.
- Coarsely chop mushrooms and potatoes.
Preparation:
Place the mushrooms in a saucepan, add water so that it covers the mushrooms with a layer of 5-7 centimeters.
Place the pan over medium heat and cook for 30 minutes. Add potatoes and continue cooking for another 10 minutes.
Turn off the heat and add chopped herbs.
This delicious soup is made from fresh porcini mushrooms, but, in a pinch, it can also be prepared from fresh frozen ones. To prepare it you will need (1.2 liters of water).
Ingredients:
- Potatoes - 0, kilograms
- Fresh mushrooms white - 300 gr.
- Leek - 80 gr.
- Shallots - 45 gr.
- Coriander - ½ teaspoon
- Black peppercorns - ½ teaspoon
- Garlic - 2 cloves
- Dry marjoram - 1 teaspoon
- Dry basil - 1 teaspoon
- Olive oil - 1 ½ tablespoons
- Cumin - one pinch
- Cream 22% fat - 100 ml
- Parmesan - 100 gr
Preparation:
Wash the mushrooms, peel the potatoes. Finely chop the mushrooms, cut the potatoes into small cubes.
Place the potatoes in a saucepan of boiling water and turn the heat to low...
In a hot frying pan without oil, fry the peppercorns, coriander, cumin and grind in a mortar.
Finely chop the garlic, leeks and shallots and fry in a frying pan with hot oil. Add mushrooms, ground spices, salt. Fry for 5 minutes.
Add the prepared mushrooms to the pan with the potatoes and cook over low heat for about one hour. In 15 min. Add basil and marjoram before finishing cooking
Grind the finished soup with a blender, rub through a fine-mesh sieve and return to low heat to warm for about 10 minutes. Then add grated Parmesan and cream and heat again.
Served with specially prepared crackers, which are placed on a plate.
To prepare them you will need:
- White bread - 1/3 loaf
- Butter - 20 gr.
- Olive oil - 3 tablespoons
- Garlic - ½ head
- Fresh basil - 3 sprigs
- Grated Parmesan - 2 tablespoons
- Salt to taste.
Heat a frying pan with both types of oil, finely chopped garlic and basil. Fry the bread cut into cubes with a side of 1 centimeter. Sprinkle with Parmesan and place on a plate.
Cream soup served with sour cream, green onions
This soup will be appreciated by those who want to save their time.
Ingredients:
- Mushrooms - 0.5 kilograms
- Potatoes - 3-4 tubers
- Carrots - 1 root vegetable
- Onion - 1 head
- Processed cream cheese - 200 gr.
- Butter - 50 gr.
- Ground black pepper, salt to taste.
Preparation:
Select the “Baking” mode in the multicooker and set the time to 40 minutes.
Melt the butter in a bowl.
Fry the onion, cut into small cubes, in oil until transparent.
Add grated carrots to onions.
Fry vegetables, stirring, for 10 minutes.
Place the washed mushrooms, cut into small pieces, into a bowl and fry together with the vegetables until the end of the cycle with the lid open.
When the regime time is running out, add potatoes cut into small cubes.
Pour 1.5-2 liters of water into the bowl, close the lid and set the “Extinguishing” mode for 1 hour.
30 minutes before the end of the regime, add finely grated cheese to the soup, stir thoroughly until it melts.
Close the lid and cook until the end of the cooking time.
After the signal is ready, let the soup brew for 15-20 minutes.
This is a very hearty and flavorful soup.
Ingredients:
- Fresh white mushrooms - 400 gr
- Buckwheat - ¾ cup
- Potatoes - 2 medium tubers
- Carrots - 1 root vegetable
- Vegetable oil - 2 tablespoons
- Butter - 25 gr.
- Salt to taste
Preparation:
Finely chop the potatoes and mushrooms.
Boil water, add mushrooms. Cook for 15 minutes
Slice the carrots into thin slices and finely chop the onion.
Melt the butter in a frying pan with vegetable oil and saute the carrots and onions until the onions are transparent.
Remove the mushrooms from the broth and add them to the carrots and onions. Put potatoes and buckwheat into the broth. Cook for 20 minutes.
Five minutes before the end of cooking potatoes and buckwheat, add mushrooms and vegetables to the soup.
Serve with sour cream and herbs
This soup is perfect for those who need to gain strength.
Ingredients:
- Chicken bouillon- 1.5-2 liters
- Fresh porcini mushrooms - 300-500 gr
- Carrots - 1 root vegetable
- Onion - 1 head
- Sour cream - 200 gr.
- Walnut kernels - 3 pieces
- Butter - 50 gr. for frying onions and 100 g for making puree.
- Olive oil - 2 tablespoons
- Sea salt - to taste.
- Greens for decoration.
Preparation:
Boil the chicken and mushrooms; when the chicken is ready, remove them from the broth.
Add finely chopped potatoes to the hot broth and cook over medium heat for 15 minutes. When the potatoes are ready, remove them and prepare mashed potatoes with butter.
While the potatoes are cooking, dissolve them in olive oil butter in a frying pan, add finely chopped onion and fry until translucent, add carrots grated on the finest grater - sauté for 5 minutes.
Put chopped boiled mushrooms, sour cream - simmer for 10 minutes, and then add grated mushrooms walnuts, 100-150 grams of boiled chicken meat and blend everything with a blender.
Combine with mashed potatoes, add, stirring thoroughly, into the broth and blend again with a blender.
Serve with herbs and white bread croutons.
In order for the soup to be tasty, it is important to select high-quality mushrooms for cooking. High-quality chefs select only so-called “ringing mushrooms” for soup - those with fruiting bodies so dense that when you click them with a fingernail, they make a ringing sound.
This soup has a rich mushroom flavor, since not only porcini mushrooms, but also chanterelles are used to prepare the broth.
Ingredients:
- White mushrooms - 400 grams
- Chanterelles - 200 gr.
- Potatoes - 2 tubers
- Onion - 1 head
- Carrots - 1 root vegetable
- Olive oil - 2 tablespoons
- Butter - 50 gr.
- Cream - 100 grams
- Flour - 2 spoons
- Processed cheese - 1 package
- Rusks for serving
Preparation:
Chop porcini mushrooms, as well as potatoes, medium-sized, carrots, and onions finely.
Boil 2 liters of water and add potatoes and chanterelles to the pan.
Heat the olive oil in a frying pan and saute the onion until transparent, add the carrots.
When the onion acquires a golden hue, add porcini mushrooms. Add salt.
Remove the chanterelles from the broth and add fried mushrooms instead.
Melt butter in a frying pan, add flour and fry.
Grind the potatoes and porcini mushrooms in a blender.
Using cream, dilute the fried flour to the consistency of thick sour cream and pour it into the soup.
Grind again with a blender.
Add processed cheese and mix everything thoroughly.
Pour the finished soup into bowls, garnish with chanterelles, croutons and herbs.
A very nutritious and tasty soup that even children will love.
Ingredients:
- Fresh white mushrooms - 1 kilogram
- Chicken broth - 2 cups
- Cream 20% - 1 glass
- Lemon juice - 1 tablespoon
- Butter - 2 tablespoons
- Onion - 1 head
- Flour - ¼ cup
- Pepper, salt to taste
Preparation:
Prepare and cut the mushrooms into slices, finely chop the onion.
Melt butter in a saucepan and fry mushrooms. Add onion and fry until soft.
Pour flour through a sieve, stirring constantly.
Pour in the broth in small portions. Stir until smooth and add lemon juice.
Pour in ¼ cup of cream, stir well.
Bring to a boil and reduce heat so that the soup does not boil while cooking. Cook for 10-15 minutes.
When serving, decorate with herbs.
Serve with warmed croutons.
Ingredients:
- Fresh porcini mushrooms - 300 gr.
- Potatoes - 3-4 medium tubers
- Carrots - 1 root vegetable
- Onion - 1 head.
- Dried dill, parsley.
- Bay leaf
Preparation:
Chop the mushrooms and boil, drain the broth.
Place boiled mushrooms in boiling water
Cut the potatoes into medium pieces, grate the carrots on a coarse grater, finely chop the onion.
Add potatoes to mushrooms, reduce heat
When the potatoes are almost ready, add carrots, onions, dry seasonings and cook until the potatoes are ready.
A little history. Russian culinary specialists of the royal court often used sturgeon and salmon caviar (red caviar was then valued more highly, which is reflected in its very name) for cooking various dishes. To do this, the caviar was first dried and then crushed. The famous Russian pancakes with caviar in the time of Ivan the Terrible were prepared differently than today - dry caviar was ground and added to flour, and the pancakes themselves were eaten without any fillings.
Tsar Peter I was not a gourmet; he was content with the simplest dishes, but his wife Catherine I was not averse to eating delicious food, which ultimately led to obesity. At the same time, she gave preference to dishes that included potatoes brought by her husband.
Ingredients:
- Dried dried salmon caviar - 150-200 gr.
- Fresh porcini mushrooms - 500 gr.
- Beef broth - 1.5-2 l
- Onion - 1 head
- Butter - 150 gr.
- Sour cream - 150 gr.
Preparation:
Grind the caviar.
Cut the prepared mushrooms and potatoes into medium pieces and place in a saucepan. Add beef broth so that the liquid covers the potatoes and mushrooms with a layer of 5-7 centimeters.
Bring to a boil, reduce heat to medium and simmer for 20 minutes.
During this time, melt the butter in a frying pan until golden hue fry finely chopped onion, add sour cream and simmer for 5 minutes.
Five minutes before the end of cooking the mushrooms and potatoes, add stewed onions with sour cream and ground caviar to the soup.
Remove the finished soup from the heat and wrap it warmly, let it brew for 20-30 minutes.
Serve with sour cream and freshly ground black pepper and toasted rye bread
Beans have a neutral taste, so they can be added to mushroom soup without compromising the aroma and taste, and the satiety increases.
Ingredients:
- Fresh porcini mushrooms - 300 gr.
- Potatoes - 300 gr.
- Young beans - 250 grams
- Onions - 1-2 heads
- Carrots - 1 root vegetable
In the midst of mushroom season, the Lord himself commanded to prepare mushroom soup from strong and aromatic porcini mushrooms! There are many recipes for a delicious noble dish; each housewife has her own signature one. I have several of them, depending on my mood I cook them differently. The dish turns out to be satisfying, although it does not always contain meat; mushrooms are also protein.
The strong boletus evokes admiration; dishes prepared with white boletus are traditional in the cuisine of Russia and other countries. The soup is an all-season dish; it is prepared from fresh, dried and frozen mushrooms. Meat eaters can cook the dish using beef and pork bone broth, with chicken.
How to cook mushroom soup with porcini mushrooms - secrets
The peculiarity of the mushroom is that when thermally treated, it does not lose its shape and color. The noble mushroom produces a rich, transparent broth; unlike its other brethren, there is no need to pre-boil white mushrooms, removing harmful substances.
It’s almost impossible to spoil rich mycelium, especially if you know a few cooking secrets:
- Take a lot of mushrooms, don’t skimp, in the classic recipe it is the white one that reigns, and the other ingredients only add richness.
- Chop the mushrooms coarsely; they look beautiful on a plate and are pleasing to the eye.
- Boletus mushrooms are cooked for approximately 35-40 minutes, cooking longer will only spoil them, they will disappear unique taste mushroom, and the aroma will be lost.
- Dry white ones are first broken into pieces (quite large, otherwise they will get lost in the soup), soaked, then boiled for 20 minutes, no longer.
- Garlic and white wine will add some zest to the broth. They are added during the process of frying carrots and onions.
- Barley is a traditional dressing for mushroom soups, however, vermicelli is also quite appropriate.
Classic recipe for boletus mushroom soup
If you want to understand the real taste of porcini mushroom, cook a classic soup without adding additional ingredients to it.
Take:
- White.
- Water – 1.5 liters.
- Potatoes – 3-4 pcs.
- Peppercorns, garlic clove, sunflower oil, salt, sour cream on a plate.
Step-by-step preparation:
- Prepare the boletus mushrooms in a boil – peel, wash and chop coarsely.
- Place in water, let it boil and cook for 40 minutes, remembering to skim off the foam. If desired, immediately add bay leaf and peppercorns. I never put laurel - I don’t like it.
- Chop the onion and grate the carrots, then fry them one at a time. The garlic is fried at the same time as the onion, if you decide to add it.
- When the whites are ready, place the potatoes cut into strips into the pan. Just before the potatoes are ready, add the frying mixture. You need to salt the soup at the end of cooking along with adding fried onions and carrots.
Classic mushroom soup with dried porcini mushrooms
It takes very little time to cook, and the taste lives up to your expectations. I used to cook without garlic, but... Lately I add it, and I don’t regret it at all - a certain zest and special charm appears.
You will need:
- White, dried.
- Onion – 1 pc.
- Chicken broth, or replace with vegetable broth – 750 ml.
- Garlic – 2 cloves.
- Oil – 3 tbsp. spoons.
- Salt, parsley, pepper and sour cream - take to taste.
- Potatoes are added to the dish if desired.
Preparation:
- First, break the dry mushrooms into pieces and soak for several (preferably overnight) hours - they should become soft.
- In a frying pan (in a small saucepan), fry finely chopped onion and garlic in oil. They should become transparent.
- Add mushrooms to the onions and garlic, simmer together over low heat until the volume is reduced by half.
- Transfer to a saucepan and pour in the broth. Sometimes I cook mushroom soup with chicken, but then I take it out of the broth, cooked, and divide it into pieces.
- Don't forget to add salt and black pepper. After boiling, turn the heat to low and cook for about fifteen minutes. When serving, place sour cream and parsley on a plate.
White barley soup recipe
Perlovka and meat broth will add richness to the soup, this recipe is also considered classic version cooking.
You will need:
- Mushrooms.
- Meat broth.
- Pearl barley – 60 gr.
- Onion.
- Carrot.
- Potatoes – 3 pcs.
- Bay leaf, pepper, garlic, sour cream and herbs on a plate, salt.
Preparation:
- Pre-soak the pearl barley - the cereal will cook faster.
- Boil the mushrooms (40 minutes), adding the carrots cut into slices and the whole onion. After preparing the mushroom broth, remove the onion and discard it.
- Add pearl barley, cook for 20 minutes, add potatoes and cook until they become soft.
- Add pepper, bay leaf, salt, let it boil strongly and remove from the burner. If you have time and patience, let the dish brew a little. Serve with herbs and sour cream.
Noodle soup with frozen porcini mushrooms
If desired, cook the dish with the addition of meat, the condition is not strict, mushrooms are also a complete protein and the soup will be satisfying in any case.
- Mushrooms, fresh, frozen or dried.
- Potatoes – 3 pcs.
- Onion and carrot - 1 pc.
- Vermicelli - a handful.
- Salt.
Preparation:
- It is very convenient to cook from frozen mushrooms - throw them into water, let them boil and cook until tender for 40 minutes.
- Fry finely chopped onion, add grated carrots to it.
- Add potatoes to the mushroom broth, let cook for 10 minutes, add vermicelli.
- When the potatoes and vermicelli are ready, add the frying, salt and pepper, and add a bay leaf if desired.
Delicious soup with cheese and boletus
Take:
- Boletus mushrooms – 400 gr.
- Onion.
- Potatoes – 4 pcs.
- Processed cheese – 3 pcs.
- Water – 2.5 liters.
- Sunflower oil, salt.
- Fry finely chopped onion, add chopped white onion and cook for 40 minutes, no more.
- Boil water, add the potatoes chopped with a nightingale, when they are cooked, add mushrooms with onions and grated processed cheese. The cheese will be easier to grate if you freeze it a little in the freezer.
- Add salt to the soup, let it boil strongly and remove from the burner.
Fresh porcini mushroom soup
There are many recipes for cream soup, I chose the easiest one to make, with cream. Gourmets add to the ingredients cauliflower– try it, I haven’t done it yet.
Take:
- White – 400 gr.
- Onion – 2 pcs.
- Butter – 50 gr.
- Chicken broth - 2 cups.
- Cream, heavy - a glass.
- Pepper, salt, herbs.
- Melt half the butter in a frying pan and fry the finely chopped onion.
- Chop the boletus mushrooms, add to the onion and fry together a little.
- Place mushrooms and onions into the boiled broth, cook for a quarter of an hour and transfer to a blender.
- Grind into a puree and return back to the pan.
- Pour in the cream, add spices and bring to a boil.
- Cook, stirring, for five minutes, then start tasting - you will get incredible pleasure.
Recipe for making mushroom soup in a slow cooker
Take:
- Boletus mushrooms – 500 gr.
- Potatoes – 4 pcs.
- Carrot.
- Water – 1.5–2 liters.
- Sunflower oil for frying.
- Salt, herbs, pepper.
- Set the “Baking” mode and fry the chopped onion, then add the grated carrots and continue frying for 10 minutes.
- Place the washed and chopped boletus mushrooms in a bowl and fry for a quarter of an hour.
- Add the potatoes cut into strips and pour in the water.
- Cover the lid, change the mode to “Stew”, continue cooking the soup for an hour and a half. If desired, half an hour before readiness, add grated melted forty.
There are countless recipes for porcini mushroom soup, I have attached a video recipe, and may you have the most delicious ones on your table. delicious dishes! With love... Galina Nekrasova.
Mushrooms have exceptional taste and aromatic qualities, which are especially pronounced not in fresh, but in dried form. The magical aroma is perfectly revealed in rich and strong soups. Any edible mushrooms are suitable for cooking, for example, boletuses, boletuses or chanterelles, but it is advisable that they still include at least a couple of dried porcini mushrooms. After all, it is White mushroom is the undisputed leader both in terms of taste and richness of aroma. Adding it even in small quantities gives the soup a special, very thick and viscous mushroom aroma, and if you cook only from white mushrooms, then this is a recognized culinary classic.
Classic mushroom soup made from dried white mushrooms is very easy to prepare. The only thing you definitely need to take care of in advance is to rinse and soak the dried mushrooms in water. Some housewives pour boiling water over them and leave them for only half an hour, waiting for the mushrooms to swell. But if you have time, still soak them in cold water and leave them overnight, making sure to cover the container with the mushrooms with a lid. This way they will reveal their taste and aroma as fully as possible. By the way, never throw away the water in which the porcini mushrooms were soaked! Be sure to use it as a base for broth to make the soup rich.
IN best traditions In Russian cuisine, only onions, carrots and potatoes are added to dried white mushroom soup. These vegetables are more than enough to create a dish with a distinct taste and strong mushroom aroma. Sometimes the basic recipe contains some noodles, preferably homemade, which thickens the soup and makes it more satisfying. Of the spices, only pepper and bay leaf are added so as not to interrupt the taste of the mushrooms; if desired, you can add a little fresh or dried dill. It is best to serve hot soup with sour cream, always thick and non-acidic, preferably homemade.
Ingredients
- dried white mushrooms 15 g
- potatoes 2-3 pcs.
- onions 1 pc.
- carrots 0.5 pcs.
- vegetable oil 2 tbsp. l.
- water 700 ml
- salt 1 tsp. without top
- bay leaf 1 pc.
- mixture of ground peppers 1 chips.
- dill 10 g
How to make mushroom soup from dried porcini mushrooms
- We wash the dried mushrooms under a strong stream of cold water. Be sure to thoroughly wash every item! Regardless of whether the mushrooms are whole or sliced, there should be no sand or other contaminants left on their surface. If you rinse it poorly, the grains of sand will grit unpleasantly on your teeth and you will completely ruin the dish. If you use not only porcini mushrooms, but a mixture of dried mushrooms, their quantity can be doubled.
- Pour in washed mushrooms cold water- 1 glass is enough for the liquid to completely cover them. Let it sit overnight in the refrigerator, covering the container with a lid. After 6-8 hours, the dried mushrooms will swell well and increase in size, and the water with which they were soaked will darken and become very aromatic.
In a saucepan or thick-bottomed saucepan, heat the vegetable oil and sauté the diced onion in it. By the way, you can fry it in butter, the main thing is to make sure it doesn’t burn.
As soon as the onion becomes soft, put the carrots, peeled and chopped on a coarse grater, into the saucepan. Continue frying for another 1-2 minutes until the carrots are golden brown.
Add porcini mushrooms to the saucepan along with the water in which they were soaked. It is advisable to strain the water through cheesecloth or drain it very carefully, as there may be a small sediment at the bottom. If the mushrooms were whole, do not forget to cut them first. Add another 0.5 liters of water, add salt and place the saucepan on low heat, cover with a lid and cook for 30 minutes from the moment of boiling.
Peel the potatoes and cut them into small cubes, add them to the mushroom soup and cook until fully cooked - 10-15 minutes. You can use the amount of potatoes at your discretion depending on how thick the soup you like.
If you add noodles, now is the time to add them to the pan and cook until done. Basic recipe mushroom soup does not require any additives, so we will only add spices: bay leaf, a little ground pepper and finely chopped dill (fresh or dried will do).
Boil for literally 1 minute and remove the saucepan from the heat. Let the finished dish sit for 5-10 minutes under the lid.- Pour the mushroom soup into portioned bowls and serve hot.
The dish turns out very aromatic and tasty. Depending on what kind of dried mushrooms were used for preparation, the soup may turn out to be more or less saturated in color. Before serving, you can flavor it with a spoon of sour cream or sprinkle with finely chopped dill.
The recipe for mushroom soup from porcini mushrooms is the most favorite option for preparing a hearty first course for any housewife. Any dish whose recipe contains noble porcini mushrooms always turns out with a rich taste and an incomparable aroma. Mushroom soups prepared on their basis are considered traditional dish- both Russian and European cuisine, have a clear and rich broth. Porcini mushrooms are able to retain their shape and color during heat treatment. Unlike other types, they do not need to be boiled first. Also, the first dish cooked with dried or frozen porcini mushrooms will be very tasty and aromatic.
Some housewives add finely chopped garlic or white wine (which is poured in while frying vegetables until completely evaporated) to the mushroom soup recipe, and use different kinds cereals or vermicelli.
Classic recipe Mushroom soup made from porcini mushrooms is quite simple and when preparing it, it is almost impossible to spoil the quality of the finished dish, so even a novice housewife can handle it, which will pleasantly surprise all household members.
Ingredients:
- 200 grams of fresh porcini mushrooms;
- medium sized carrots;
- 3 or 4 potatoes;
- onion;
- a small piece of butter;
- a little vegetable oil for frying vegetables;
- salt to taste;
- a large bunch of fresh dill;
- ground pepper.
How to make mushroom soup from porcini mushrooms:
Fresh porcini mushrooms are washed well and cleaned of sand and dirt. Cut into cubes and place in a container where the soup will be prepared. Fill with three liters of clean cool water. Place the pot of soup on the fire, don’t forget to add salt to taste.
How long to cook porcini mushrooms for soup? They should cook for at least twenty minutes. During this time, the mushrooms should sink to the bottom of the pan.
The onion is finely chopped into cubes and fried in vegetable oil. The carrots are grated and added to the pan with the onions for frying.
The potatoes are cut into small pieces and added to the pan. Cook for about 10 minutes.
After a certain time, fried vegetables and finely chopped fresh herbs dill, ground pepper. Cook for another 10 minutes.
A couple of minutes before readiness, add a piece to the mushroom soup butter.
To prepare a more satisfying first course, you can cook mushroom soup from porcini mushrooms with vermicelli. In this case, you can use any porcini mushrooms: fresh, frozen or dried.
The finished mushroom soup should rest under closed lid, about a quarter of an hour.
A hearty and rich soup is served to the table in deep bowls. Thick village sour cream and fragrant croutons made from fresh white bread are placed separately.
