How to make porcini mushroom soup. Recipe for mushroom soup made from fresh porcini mushrooms. Cooking mushroom soup from fresh porcini mushrooms with sauerkraut

How to cook

Boletus mushrooms are perfectly preserved when dried - they do not darken and do not lose their unique aroma. You can use them to prepare not only soups, but also other equally tasty and satisfying treats - stews, julienne, pizza, pies, various sauces. Despite this, mushroom soup porcini mushroom occupies one of the most important places in cooking.

Classic recipe Porcini mushroom soup will really appeal to those who love simple treats. Since mushrooms have a pronounced aroma, spices and spices may not be added.

Fresh mushrooms need to be peeled and rinsed in running water, cut into large pieces and placed in a saucepan. If you are using dried mushrooms, then before cooking you will need to add warm water and leave at room temperature for 2-3 hours.

Pour the prepared mushrooms with two liters of water, put on medium heat and cook for at least 40 minutes. Because fresh mushrooms greatly reduced in size, it is best to cut them into larger pieces.

According to this recipe for mushroom soup with porcini mushrooms, you can cook a more interesting treat by adding a little melted or hard cheese. But if you want to taste the real pure taste of these amazing mushrooms, then it will be enough to add only the main vegetables - potatoes and onions.

Peel the potatoes and cut into medium cubes. You can chop the potatoes smaller if you want the soup to be thicker.

Wash the carrots, peel and cut into thin slices or strips.

The soup will be more rich if you lightly fry the onion in a frying pan in a small amount of vegetable oil.

When the mushrooms are cooked, add the potatoes to the pan, bring to a boil and add salt. Cook the porcini mushroom soup for another 10 minutes, then add the carrots and onions.

Cook the soup with vegetables for another 5 minutes, after which it can be removed from the heat and served. You can add a little chopped parsley directly to the plate.

Cooking mushroom soup from fresh porcini mushrooms with sauerkraut

You can make porcini mushroom soup with sauerkraut and you will get magnificent cabbage soup. This soup is ideal for the winter diet, when there is an acute shortage of vitamins. Cabbage soup not only has a warming effect, but is also able to replenish the body with all the necessary supplies of vitamins and beneficial microelements.

To prepare cabbage soup with porcini mushrooms you will need simple and affordable products:

Dried porcini mushrooms – 30 g
Parsley - 1 bunch
Vegetable oil - 3-4 tbsp. l
Pearl barley or rice - 2 tbsp. l
Sauerkraut - 150-200 g
Potatoes - 2-3 pcs.
Salt - to taste

You can make soup with fresh porcini mushrooms; in winter it is quite difficult to find them, so it is best to use dried ones. They will need to be rinsed well and filled with warm water for 2 hours. Pearl barley Wash well too, add water and leave for 2 hours. When time passes and the mushrooms and pearl barley swell well, you can begin preparing the porcini mushroom soup.

Peel the potatoes, wash them, cut them into medium cubes and cover with water. When the potatoes boil. Add soaked mushrooms and pearl barley to it. Cook the soup for 35-40 minutes until the potatoes and pearl barley are ready.

Lightly fry sauerkraut or sour cabbage in vegetable oil, you can add one small onion for taste, but not necessary. Wash a bunch of parsley, shake off excess liquid and chop not very finely with a knife.

Transfer the fried sauerkraut along with the herbs into the soup and continue to cook over medium heat for another 10 minutes. Cover the finished cabbage soup with a lid and leave on the stove for another 5-10 minutes to steep. Serve the soup with sour cream and a slice of black bread.

Prepare tasty soup made from porcini mushrooms is very simple if you add some homemade noodles or vermicelli to it.

You can cook the noodles yourself, or you can use ready-made ones from the store. If you are in a hurry and want to prepare lunch quickly, then prepare fresh porcini mushroom soup.

If there are no fresh boletus mushrooms, and there is enough time, then while the dried mushrooms are infused in warm water, you will have time to prepare the noodles with your own hands.

Preparing homemade noodles for porcini mushroom soup

Look at the photo of porcini mushroom soup and homemade noodles - not only your loved ones, but also your guests at the festive table are unlikely to refuse such a treat.

To prepare homemade noodles you will need an hour of your time and simple products, which are not difficult to find in any kitchen:

Flour - 1 cup
Egg - 1 pc.
Salt - 1/2 tsp
Olive or any other vegetable oil - 1 tsp

Beat one fresh egg into a convenient bowl, stir it well with a fork or whisk and add a little salt. If you want to make larger quantities of homemade noodles, using a stand mixer or blender will make it much easier to beat a few eggs.

Gradually pour flour into the egg - mix until smooth and only then add more.

Since flour can be different, its quantity can also be different - a little more or less. The noodle dough should be quite stiff and firm. If you have a food processor, you can do the first part of the kneading in it, after which you can knead the half-finished dough with your hands.

The finished dough should not stick to your hands - if it turns out soft and you have run out of flour, add more, otherwise the noodles will not work out and will stick together during cooking.

This amount of ingredients should yield a small piece of dough the size of a medium apple. Place it on the table, cover with a towel and leave for 15-20 minutes - during this time the dough will rest and become a little softer. It should be kneaded well again so that it comes off the hands and the table well.

Using a wooden rolling pin, roll out the dough very thin - no more than 2 millimeters thick.

If the food processor has a special attachment, you can roll the dough through it instead of rolling it out. If you cook with your hands, you will need to cut the dough with a regular sharp knife.

To prevent the dough from shrinking and roll out easier, grease its surface with olive oil. You should get a fairly large thin layer with a diameter of 20-24 centimeters. Cut ribbons 2-3 millimeters wide, the thinner the better.

Lay the strips on the table and let them dry. You can use improvised means to hang the noodles to dry - for 40-50 minutes. This time will be enough for it to be ready for use.

This amount of ready-made noodles is enough to cook porcini mushroom soup in a two-liter saucepan.

How to cook soup with fresh porcini mushrooms and noodles

Prepare all the necessary ingredients:

White mushrooms – 50 gr
Onion -1-2 pcs
Carrots - 1-2 pcs.
Salt - to taste
Noodles (homemade or store-bought) – 150 g
Parsley - 1 bunch
Sour cream - optional

Place the prepared mushrooms in a saucepan, add water and place over medium heat. Do not throw out the water in which the mushrooms were infused; it will need to be added to the soup when it is almost ready. Cook the porcini mushroom soup for about 1 hour, during which time the mushrooms will cook well enough and you can add other ingredients.

Peel the onions and carrots, cut into small pieces and fry in vegetable oil. Add the fried vegetables to the soup, pour in the water in which the mushrooms were infused, bring to a boil and add salt to taste.

Put the cooked homemade noodles or store bought and cook for another 10 minutes.

Remove the finished soup from the heat, cover with a lid and let it brew a little. Wash the fresh herbs and chop them with a knife as finely as possible. Put the greens in the soup and you can set the table.

The soup can be served with sour cream and croutons.

The nutritional value of this mushroom is not much different from other species, and in some cases is inferior to them. However, the taste and aroma of boletus is much richer than that of other representatives of the mushroom kingdom, which is why it has earned enormous popularity among chefs.

Since chitin makes protein poorly absorbed by the body, mushrooms are considered a heavy food. This reason is one of the main reasons why mushroom dishes It is not recommended to give to children under 14 years of age and people suffering from diseases of the digestive system. But if the mushrooms are dried, the protein is absorbed much better and there should be no problems with digestion.

Watch the video of porcini mushroom soup and you will learn how to prepare a wonderful treat for every taste. Bon appetit!

Boletus or White mushroom is best absorbed by the human digestive system. It contains a large number of useful elements, in addition, it has good taste. Fresh aromatic soup Porcini mushrooms will become a complete tasty lunch; you can diversify it with various vegetables, noodles, or prepare an original delicious mushroom cream soup with cream.

How to make porcini mushroom soup

The white mushroom got its name due to its unique property of not darkening during processing. First courses are prepared from fresh or dried mushrooms. Before cooking, fresh boletus mushrooms are washed, boiled, and the broth is filtered. Dried porcini mushrooms are soaked for several hours, the infusion is drained, washed, and then boiled. Do not add bright spices or herbs to soup with porcini mushrooms, as they can drown out the aroma of boletus mushrooms. It is better to use purified water for cooking.

Porcini mushroom soup recipes

Many years of cooking experience mushroom first dishes is reflected in many recipes for preparing this dish. They are freely available from step by step description, photographs of the cooking stages and photos of the result. Every housewife can find her ideal boletus soup. Everyday or festive appearance of a dish is given by a set of secondary ingredients and the method of serving.

Soup with fresh porcini mushrooms

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 65 kcal per 100 g.
Cuisine: Slavic.
Difficulty: easy.

The most aromatic soup is made from fresh boletus mushrooms. They are collected in coniferous forests (pine forests) in the fall, during the rainy season. Soup from fresh porcini mushrooms is prepared quickly, because they do not require preliminary preparation, unlike dried boletus mushrooms. The recipe consists of a minimum number of ingredients. The products will not interrupt the mushroom taste, but will only enhance it.

Ingredients:

fresh boletus - 500 g;
potatoes – 2 pcs.;
onion – 1 pc.;
herbs, spices - to taste.

Cooking method:

Peel, wash the mushrooms, cut into slices.
Cook over medium heat, skim off foam periodically.
When the broth boils, salt it and add peppercorns.
Peel the potatoes, cut them in a way that suits you, and add them to the broth.
Peel the onion, chop finely, lightly fry, then add to the pan.
After 10 minutes, add herbs to taste.

From frozen porcini mushrooms

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 98 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Slavic.
Difficulty: easy.

In order to eat mushroom soup from time to time throughout the year, you need to have time to make preparations. Porcini mushrooms can be frozen and dried. You can also add pickled mushrooms to first courses. To make the preparation, you need to boil peeled and chopped boletus mushrooms twice, then rinse thoroughly under running water, dry, put in thick plastic bags and leave in the freezer. Having such a preparation will allow you to cook soup from frozen porcini mushrooms in a short time.

Ingredients:

water – 2.5 l;
frozen boletus mushrooms – 400 g;
potatoes – 400 g;
vegetable oil – 60 ml;
bay leaf – 2 pcs.;
onions – 2 pcs.;
carrots – 1 pc.

Cooking method:

Peel the potatoes, cut into small pieces, place in a saucepan, cover with water and put on fire.
Thaw the boletus mushrooms, fry in a frying pan with vegetable oil, add chopped onion and grated carrots. Fry everything together.
A few minutes before the potato cubes are ready, add the frying, stir, add bay leaf, salt and season with black pepper.
Bring to readiness and remove from heat.

From dried mushrooms

Time: 2 hours.
Number of servings: 12 persons.
Calorie content of the dish: 36 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Slavic.
Difficulty: easy.

First courses made from dried porcini mushrooms are aromatic, but not as rich as fresh ones. Dried boletus mushrooms must be pre-soaked for 3-6 hours before cooking, which increases the cooking time. This recipe includes standard roasted vegetables. The dish cooks quickly, but this does not affect its aroma and taste.

Ingredients:

water – 2.5 l;
dried boletus - 50 g;
vegetable oil – 4 tbsp. l.;
potatoes – 4 pcs.;
onions – 2 pcs.;
carrots – 1 pc.

Cooking method:

Wash the boletus mushrooms, soak in cold water for a few hours.
After the allotted time, remove them and filter the water through gauze or a sieve.
Rinse the boletus mushrooms again under running water, return them to the filtered infusion, add the required amount of water and cook over medium heat.
Boil for 30 minutes.
Peel the vegetables and cut into cubes.
Fry onions and carrots in vegetable oil.
Add fried vegetables and potatoes to the broth.
Cook until the vegetables are ready, add salt and pepper.

Marinated mushroom soup

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 80 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Slavic.
Difficulty: medium.

If you were unable to find fresh, dried porcini mushrooms, then you can add canned or pickled boletus mushrooms to the soup. The dish is quickly prepared and is intended for dietary nutrition due to its low calorie content. Store-bought pickled porcini mushrooms or home-preserved boletus mushrooms are suitable. You can thicken the dish using any cereal: semolina, buckwheat, rice or flour, to your taste.

Ingredients:

water – 3 l;
pickled boletus mushrooms – 200 g;
potatoes – 3 pcs.;
onion – 1 pc.;
pearl barley – 3 tbsp. l.;
vegetable oil – 2 tbsp. l.;
dry dill – 1 tsp.

Cooking method:

Pour water into a saucepan and place on fire. If you want a richer soup, you can use chicken or meat broth instead of water.
Wash the pearl barley and fill it cold water for 15 minutes.
Peel the potatoes and cut into medium-sized cubes. Throw the potatoes into the broth and cook until the potatoes are done.
Drain the water from the cereal, add to the potatoes and continue cooking.
Remove the mushrooms from the marinade, cut into pieces and place in a hot frying pan with vegetable oil.
Peel and chop the onion and add to the boletus mushrooms.
When the potatoes and cereal are ready, pour in the frying mixture.
Cook for another 10 minutes, bring to taste, add salt, pepper, and dried dill.

With vermicelli

Time: 2 hours.
Number of servings: 10 persons.
Calorie content of the dish: 44 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Slavic.
Difficulty: medium.

A hearty, nutritious soup with chicken, mushrooms and vermicelli a full lunch for each family member. You can take it with you to work in a special food container and heat it in microwave oven. You can use any type in this dish. forest mushrooms, this particular recipe involves the use of fresh or dried boletus mushrooms, chicken fillet and a standard set of vegetables for frying. If you are a vegetarian, you can replace the chicken with a vegetable protein, such as beans.

Ingredients:

water – 2.5 l;
chicken (fillet) – 500 g;
fresh boletus - 200 g;
vermicelli (noodles) – 140 g;
onions – 2 pcs.;
carrots – 2 pcs.;
bay leaf – 2 pcs.

Cooking method:

Cut the chicken into pieces, add water, bring to a boil, add salt, add 1 onion and 1 carrot. Cook for half an hour over low heat.
Throw in the peeled, chopped boletus mushrooms and bring the broth to readiness.
Peel the onions and carrots, chop finely and sauté.
Strain the broth, then boil again and add vegetables, chicken, and mushrooms.
Pour the vermicelli into the boiling broth, pepper, add bay leaf, cook for just a couple of minutes, then remove from heat and let sit for 10 minutes.

With cream

Time: 1 hour 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 21 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Slavic.
Difficulty: easy.

Mushrooms go well with cream cheese, cream, milk and other dairy products. Often these ingredients are added to recipes for preparing appetizers, soups, and main courses that contain mushrooms, including porcini mushrooms. It would seem standard in terms of the set of ingredients vegetable soup You can brighten it up with a few tablespoons of heavy cream or a piece of cheese.

Ingredients:

water – 2 l;
fresh boletus - 500 g;
potatoes – 3 pcs.;
tomato – 2 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
cream – 4 tbsp. l.;
lemon – 20 g;
parsley – 20 g;
dill – 20 g;
garlic – 10 g;
vegetable oil – 10 ml.

Cooking method:

Peel the potatoes and cut into large cubes.
Boil in 2 liters of water for 15 minutes.
Peel the carrots and onions and chop finely. Fry vegetables in vegetable oil until golden color.
Rinse the mushrooms well, dry with a paper towel, and cut into slices. Add to the onions and carrots, fry for about 5 minutes.
Place the mixture into the pan, add grated garlic, chopped tomatoes and cook for another 5 minutes.
Pour in the cream and simmer a little.
Finely chop the greens and lemon and add to the pan.
Bring the soup to a boil and turn off the heat.
Garnish the dish with parsley and dill.

With potato

Time: 2 hours.
Number of servings: 6 persons.
Purpose: for lunch, for dinner.
Cuisine: Slavic.
Difficulty: easy.

The classic mushroom soup recipe includes potatoes. It adds thickness to the broth. In addition to mushrooms and potatoes, the recipe is traditionally supplemented with onions, carrots and herbs. Classic soup based on porcini mushrooms, it is easily absorbed by the human digestive system; it can even be given to a child, but in reasonable quantities. For preparation you will need a minimum of ingredients.

Ingredients:

water – 2 l;
fresh boletus - 250 g;
vegetable oil – 20 ml;
potatoes – 3 pcs.;
onions – 2 pcs.;
parsley - 1 bunch.

Cooking method:

Clean the mushrooms, rinse with running water, cut into large pieces, place in a saucepan, and cover with water.
Place the container over medium heat and cook for 40 minutes. For the broth, you can add a peeled whole onion.
Peel potatoes, 1 onion, cut into medium-sized cubes.
Wash the carrots, peel them, cut into small strips or thin circles.
Fry the onion in vegetable oil until golden brown.
When the mushrooms are cooked, add potatoes to the pan, bring to a boil, and add salt.
Cook for another 10 minutes, then add carrots and fried onions.
Simmer the soup over low heat for another 5 minutes.

With bacon

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 120 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Slavic.
Difficulty: easy.

Adding bacon to the soup gives the dish a unique taste and aroma. In addition to standard vegetables, you can use other vegetables for frying, for example, celery. The soup will be more tasty and healthy if you add fresh herbs, fresh or boiled egg. This recipe for porcini mushroom soup will not leave any guest or member of your family indifferent.

Ingredients:

meat broth – 1 l;
champignons – 200 g;
bacon – 100 g;
dry boletus - 15 g;
olive oil – 2 tbsp. l.;
carrots – 1 pc.

Cooking method:

Fry the bacon in hot oil.
Add finely chopped onions and carrots and fry the mixture.
Slice the champignons, crumble the dry boletus, send it to fry, pour in hot broth, cook for 10-15 minutes.
Serve the dish with fresh herbs.

Porcini mushroom soup

Time: 1 hour 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 50 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Slavic.
Difficulty: easy.

The original consistency of the soup-puree will make simple dish a real culinary masterpiece. To prepare this soup you will need a blender, immersion or in the form of a jug. This is the only way the soup will acquire the desired consistency. How to make soup without a blender, you can use a masher or a simple fork, but then the dish will be grainy. D For a richer taste, it is better to use fresh boletus. Serve the dish with croutons or croutons from Borodino bread.

Ingredients:

chicken broth – 1.2 l;
potatoes – 450 g;
fresh boletus - 250 g;
onion – 150 g;
white wine – 80 g;
butter – 20 g;
sunflower oil– 15 g;
parsley – 15 g;
garlic – 10 g;
sour cream – 3 tbsp. l.

Cooking method:

In a cast iron pan, heat the sunflower oil with a piece of butter. How to cook soup, if you don’t have such a pan, you can use a slow cooker.
Peel the vegetables. Finely chop the onion, dice the potatoes, cover the pan with a lid and cook over low heat until the vegetables are soft.
Slice the mushrooms. To make the soup more tender, it is better to use only mushroom caps.
Place mushrooms, chopped garlic into the pan, add broth, white wine, add salt and black pepper.
Bring the soup to a boil, then puree it in several batches using a blender, add a little sour cream or cream.
Reheat the soup and remove from heat.
Serve the dish with croutons, garnished with green onions so that the look of the soup does not differ from the restaurant photos.

Video

The recipe for mushroom soup from porcini mushrooms is the most favorite option for preparing a hearty first course for any housewife. Any dish that contains noble porcini mushrooms in its recipe always turns out deliciously. rich taste and an incomparable aroma. Mushroom soups prepared from them are considered traditional dish- both Russian and European cuisine, have a clear and rich broth. Porcini mushrooms are able to preserve heat treatment shape and color. 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.

The classic recipe for mushroom soup from porcini mushrooms is quite simple and the quality of its preparation is ready-made dish It’s almost impossible to spoil, 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 prepare 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 dill and ground pepper are added to the contents of the pan. 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 a closed lid, for 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.

Greetings to all readers of this blog!

To be honest, I can’t pass by porcini mushrooms: in winter, when I see them sold near the metro in bundles in dried form, and in the beginning of autumn, when they appear, I also stop all the time near the grandmothers selling them. So, they told me that since autumn is dry this year, there won’t be many porcini mushrooms. And that, before they even have time to appear, they are already ending... And honey mushrooms are already beginning.

I have to take it, I decided to myself, since this is the case. And today I made soup from fresh porcini mushrooms, but I think that frozen mushrooms can also be prepared according to this recipe. By the way, I bought frozen ones at Auchan.

So, for the soup we need

Ingredients

1-2 large mushrooms (about 300 grams)
1,250 l water
1 medium carrot
1 large onion
3 medium potatoes
2 tsp. decoys
Greens to taste
Salt pepper
2 tbsp. lie vegetable oil for frying
Sour cream (optional)

Preparation

Before you start preparing mushroom soup, the mushrooms, of course, need to be washed and trimmed off all the “worm habitats,” if any.

Then cut the mushrooms into small pieces (I don’t like it when pieces fall out of the spoon because they don’t fit there). I indicated the approximate weight of the mushrooms, you can adjust it.

Pour cold water over the chopped mushrooms and place the saucepan on the fire to cook.

While the water with mushrooms is boiling, you need to peel the carrots, onions and potatoes.

Also cut the potatoes into cubes.

Finely chop the onion and grate the carrots on the finest grater.

As soon as the water with mushrooms boils, a lot of foam will appear: it must be periodically skimmed off with a spoon. After cooking for about ten minutes, I would even advise removing the mushrooms using a slotted spoon, and straining the mushroom broth through cheesecloth: just in case, somewhere, the mushrooms were not washed very well, so that there would be no surprise later in the form of sand on your teeth. So, strain the broth and return it to the pan.

When the foam no longer appears, add salt and add potatoes.

In the meantime, you can do the frying. To do this, fry the onion in a frying pan with vegetable oil until transparent, and then add the carrots to it so that it also turns golden.

It is these fried carrots that will add a beautiful golden color to our fresh porcini mushroom soup. And since it’s very small, it’s practically invisible: it just adds color.

You need to cook this soup for about forty minutes so that it cooks well. 5 minutes before turning off, add 2 teaspoons of semolina to the pan, sifting through a strainer. You can add pepper at this point if you haven't done so before. The semolina will add extra creamy texture to the soup. (Who doesn’t like semolina, put it in, don’t be afraid, you can hardly feel it - there won’t be any porridge!).

Before serving, sprinkle with finely chopped herbs: dill works best. And maybe a spoonful of sour cream: it tastes even better with sour cream. We ate it without sour cream (we count calories) and also liked it.

Soup with porcini mushrooms according to this recipe is rich, aromatic and very tasty. Prepare, don't hesitate.

And after yesterday’s quiet hunt (at the market, actually) I froze some pieces of mushrooms for two more times of this soup. And I think that we won’t wait for winter with them.

By the way, the beginning of autumn is not only the season of porcini mushrooms, but also the continuation of the season of eating watermelons. I recently found very interesting instructions on how to cut a watermelon so that it is convenient to eat. For those interested, the video is below. I will definitely cut my next watermelon like this! And you?

I wish you delicious accomplishments in the kitchen.

Porcini mushrooms are the most delicious, nutritious and aromatic. Boletus mushrooms can replace meat in terms of satiety, and add an incomparable flavor to any dish. You can make porcini mushroom soup using dried, fresh or frozen porcini mushrooms.

In order not to overcook the mushrooms in the soup, you can navigate this way - if the mushrooms have sunk to the bottom of the pan, then you can take them out or add other components to them.

The mushroom broth turns out rich. If you want to achieve a denser consistency, you should add fried flour.

It is not customary to season this noble dish with spices, so as not to interrupt the taste of porcini mushrooms, but it is encouraged to decorate it with herbs and croutons when serving.

Classic porcini mushroom soup

If you like clear broth, then this traditional mushroom soup recipe is perfect. This soup is prepared from fresh porcini mushrooms, but if desired, they can be replaced with pickled ones.

Ingredients:

200 gr. porcini mushrooms;
1 carrot;
1 onion;
3 potatoes;
salt;
feather;
green onions.

Preparation:

Chop fresh mushrooms and place in boiling water. Cook for about half an hour, constantly skimming the foam from the broth.
Grate the carrots and cut the onion into cubes. Fry the vegetables until golden brown.
Cut the potatoes into cubes.
When the mushrooms are cooked, remove them with a slotted spoon and lightly fry them in sunflower oil.
Place the potatoes into the boiling broth and let them cook for 10 minutes.
Add the roasted vegetables to the mushroom broth. Add some salt.
Add mushrooms to the soup. Let it simmer for 3 minutes. Turn off the stove, cover with a lid, and leave for 20 minutes.
Serve with herbs and black pepper.

Cream of porcini mushroom soup

This dish is served in the best French restaurants. You have the opportunity to feel like a real aristocrat and taste a delicate and tasty creamy boletus soup.

Ingredients:

200 gr. porcini mushrooms;
1 onion;
150 ml cream;
half a glass of flour;
leek;
olive oil;
garlic;
toast.

Preparation:

Boil the mushrooms. Pour the mushroom broth into a separate container.
Cut the onion into cubes and fry.
Fry the mushrooms in a frying pan with cream and flour.
Fry separately in olive oil croutons, adding squeezed garlic.
Combine mushrooms and onions into one mass. Using a blender, give the consistency of the puree, constantly adding mushroom broth.
Serve the soup garnished with leek rings and croutons.

Porcini mushroom soup

The puree soup turns out even thicker. It can also be given creamy taste, if you fry mushrooms in cream or add them during the preparation of puree.

Ingredients:

150 gr. boletus;
1 onion;
2-3 potatoes;
black pepper;
salt;
sour cream;
greens - dill, green onions.

Preparation:

Wash the boletus mushrooms and boil them in salted water. Do not pour out the broth.
Boil the potatoes separately.
Cut the onion into cubes and fry.
Blend the mushrooms, potatoes and onions with a blender, adding mushroom broth little by little.
Finely chop the greens and sprinkle on top. Serve with sour cream.

Soup with beans and porcini mushrooms

Beans make the soup richer and thicker. The white variety goes better with porcini mushrooms.

Ingredients:

1 can of canned beans;
150 gr. porcini mushrooms;
2 potatoes;
butter;
1 onion;
1 carrot;
parsley.

Preparation:

Cut the mushrooms into pieces and boil for 30 minutes. Skim off the foam constantly.
Grate the carrots and cut the onion into cubes. Fry them in butter.
Remove the mushrooms from the broth and fry them in butter.
While the mushrooms are frying, dip the diced potatoes into the mushroom broth. Leave the soup to simmer for 10 minutes.
Add carrot and onion frying.
Add beans to the soup, then mushrooms. Add some salt.
Let the soup simmer for 5 minutes, cover and leave for 20 minutes.
Sprinkle generously with chopped parsley.

Cheese and mushroom soup

Cheese makes the soup tender, adds a special taste and enhances the aroma of wild mushrooms. It is recommended to serve this soup with croutons and a sprig of parsley.

Ingredients:

2 processed cheese;
200 gr. porcini mushrooms;
2 potatoes;
bulb;
50 gr. hard cheese;
black pepper, salt.

Preparation:

Boil mushrooms in water until half cooked.
Add diced potatoes.
When the broth boils again, add processed cheese. To make them melt faster, it is better to cut them into slices. The soup must be stirred constantly, making sure that the cheese is completely melted.
Cut the onion into cubes and fry until golden brown.
Add onions to the soup. Add a little salt.
Let the finished soup brew for 15-20 minutes.
Before serving, sprinkle with grated cheese and black pepper.

With porcini mushrooms you can prepare a classic clear soup or make a puree soup. Cream and cheese make the taste more delicate. If you want to reduce the calorie content of the dish, then add unfried vegetables and mushrooms to the soup.