Mushroom soup with fresh porcini mushrooms. Mushroom soup from fresh mushrooms: recipes

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Most cooks know how to make mushroom soup, but not everyone has the secrets of cooking a delicious aromatic dish that makes you want to eat even from a photo. All family members will definitely appreciate the taste of such a first, which will saturate the body, give strength and energy. It will take no more than half an hour to prepare a dish of fresh mushrooms, so this is a quick recipe.

How to cook mushroom soup

The first step in the process of how to cook mushroom soup from fresh mushrooms will be the competent choice of the main components. When buying, you should pay attention to the appearance - the hat of any kind should be elastic, without damage and friability. If you buy champignons, then they should be light white, with a whole leg. When purchasing forest mushrooms - porcini, mushrooms, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a skirt on a leg, hat plates are even and light.

To make a delicious mushroom soup from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, then the taste of the broth will turn out not so rich, and its color will not cause appetite. You can use any broth for cooking - plain water, vegetable, beef, pork. It is especially delicious to make a dish on chicken broth.

How much to cook

Having picked up the ingredients and decided on the dressing, the question arises of how much to cook forest mushrooms for soup. Cooking time depends on the type of ingredients used. Mushrooms cook the fastest, because their pulp is tender, easily boiled to the desired consistency. It takes the longest time to cook white and boletus, because first they need to be boiled separately, and then laid to the rest of the ingredients. On average, cooking takes an hour.

fresh mushroom soup recipe

Appetizing photos and videos accompany every fresh mushroom soup recipe found on the web. This greatly facilitates the life of a novice hostess, who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it is easy to understand how to process one or another component, in what order to put them in the pan and how to season the finished dish.

There are many recipes for mushroom dishes that are cooked on the basis of champignons, or forest ones. Slightly less common options for making broth are mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus have a pronounced aroma, which is ideal for cream soup.

From white mushrooms

It will be useful for novice cooks to familiarize themselves with the recipe for making soup from fresh porcini mushrooms. It will be easy if you follow each instruction, observing the technology and the order of execution, and maintain the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.

Ingredients:

• fresh porcini mushrooms - 0.4 kg;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• vermicelli - 80 g;
• parsley - a bunch;
• water - 3 l;
• bay leaf - 2 pcs.

Cooking method:

1. Wash the caps and legs, peel, cut into cubes.
2. Boil water with bay leaf, lay mushroom pieces, cook for half an hour.
3. Cut the potatoes into cubes, chop the onion, rub the carrots coarsely.
4. Put potatoes in broth. Cook for 10 minutes, then onions, after 5 minutes carrots, after the same amount of time vermicelli.
5. Cook for 5 minutes, turn off the heat, remove the bay leaf.
6. Serve with chopped parsley.

From champignons

The simplest recipe that any housewife can easily handle is mushroom soup. You can buy them in any store or market, and as a result, the cooked dish will have a pleasant aroma and excellent taste. This is a hearty meal that could well become a full meal. Serve the stew well, accompanied by garlic croutons, sour cream and fresh dill.

Ingredients:

• fresh champignons - half a kilo;
• rice - 50 g;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• dill - 30 g;
• sunflower oil - 50 ml;
• water - 2 l.

Cooking method:

1. Wash mushrooms, cut in half, add water. Cook covered over medium heat for 35 minutes.
2. Chop the onion, fry in oil until golden brown.
3. Cut the potatoes into cubes, dip into the broth along with rice and leave for a quarter of an hour.
4. Put onion frying and chopped parsley into the pan, salt.
5. Close the lid, leave for 5 minutes.

From honey agarics

Fresh mushroom soup has an unusual taste, which is important to buy true, not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey agaric has a delicate aroma, exquisite taste with a slight spiciness, which is well emphasized with dried dill, bay leaf and black pepper. To give the dish a noble creamy taste, it must be served with fresh fat sour cream.

Ingredients:

• fresh mushrooms - 0.6 kg;
• water - 2.2 l;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• butter - 60 g;
• dried dill - 10 g;
• chopped bay leaf - 2 g.

Cooking method:

1. Sort mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
2. Throw in a colander, dry with towels, cut off the legs. They can be thrown away or left for another dish: in this case, hats will be needed.
3. Cut them into slices.
4. Cut the potatoes into cubes, chop the onion.
5. Place potatoes in a pot filled with water. Boil. Cook over medium heat for 20 minutes.
6. Fry the onion with butter in a pan for 3 minutes. Then pour a glass of water, salt, pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until moisture evaporates.
7. Pour in the frying, cook for another quarter of an hour.
8. Cover with a lid, let it brew for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

With potato

Mushroom soup with rice and potatoes is very satisfying due to the combination of a high-starchy vegetable and cereals. Any species is suitable for the dish - white, champignons, boletus, oyster mushrooms. To make the taste of the dish more saturated, it is seasoned with fresh garlic, and boiled in chicken or meat broth with the addition of concentrated spices (a bouillon cube is suitable).

Ingredients:

• fresh porcini mushrooms - half a kilo;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• rice - a third of a glass;
• garlic - 2 cloves;
• bay leaf - 1 pc.;
• butter - 40 g;
• fresh parsley - a bunch;
• broth (on meat or chicken) - liter.

Cooking method:

1. Mushrooms pour water. Leave for a third of an hour, squeeze, cut.
2. Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
3. Boil the broth, lay rice, finely chopped cubes of carrots and pieces of potatoes.
4. Salt, pepper, season with bay leaf. After 10 minutes of cooking, add onion-mushroom frying, cook for another quarter of an hour.

With barley

A soup with mushrooms and barley, which is prepared according to an old proven recipe, is distinguished by a thick texture and an incredibly attractive aroma. If you want to achieve a truly old taste, pour the finished stew into ceramic pots and put it in the oven to languish for half an hour: then you will be able to repeat the secret of cooking in a Russian oven.

Ingredients:

• fresh boletus - 0.4 kg;
• potatoes - 3 pcs.;
• pearl barley - 125 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 3 l;
• bay leaf - 2 pcs.

Cooking method:

1. Soak the barley for 2 hours.
2. Peel the boletus, add water, boil, remove the foam. Season with salt. pepper, bay leaf. Boil 45 minutes.
3. Cut the onion into cubes, rub the carrots, fry in oil.
4. Cut potatoes into cubes.
5. Boiled boletus cut into cubes, return to the pan, lay the roast, cereals, cook for 10 minutes.
6. Add potatoes, cook for another 15 minutes.
7. Leave warm for an hour to infuse the dish. Serve with sour cream, herbs.

With oils

If vegetarians are thinking how to cook an unusual dish, butter soup is perfect. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic texture and pronounced aroma. Before cooking, be sure to remove the oily bitter film from the hats, to which dirt sticks. You do not need to add anything - the butter dish itself has a rich aroma.

Ingredients:

• fresh butternuts - 350 g;
• potatoes - 0.6 kg;
• onion - 1 pc.

Cooking method:

1. Peel the butternuts, rinse, cut into slices. Hats lightly beat off with a hammer.
2. Cut potatoes into cubes.
3. Boil water, lay the oil, cook for half an hour, stirring occasionally. Then add potatoes, cook for another quarter of an hour.
4. Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
5. Bring to a boil, then remove from heat and let steep for an hour.

With cream

A soup with mushrooms and cream is distinguished by a delicate taste and creamy texture. The latter give the broth a pronounced aroma, beautiful appearance and great nutritional value, satiety. For cooking, it is best to take champignons or white, also heavy cream, and to thicken, add a little flour or mashed potatoes.

Ingredients:

• onion - 1 pc.;
• fresh champignons - 0.3 kg;
• flour - 40 g;
• water - 1.5 l;
• potatoes - 4 pcs.;
• dry dill - 20 g;
• milk cream - a glass.

Cooking method:

1. Chop the onion, fry in butter, add chopped mushrooms, cook for a few minutes, add flour, stir.
2. Boil water, lay potato cubes, fry, salt, season with pepper, dill. Cook for a third of an hour.
3. Pour in the cream, boil, sprinkle with herbs.

With cheese

Cheese soup with porcini mushrooms is even more nutritious and rich in taste. Such a dish can be served on the festive table to surprise guests with a classic noble appearance, especially if the holiday is in winter. If you serve garlic croutons to it, then it will be able to claim the role of the main dish at the banquet.

Ingredients:

• potatoes - 0.7 kg;
• fresh porcini mushrooms - 0.3 kg;
• processed cheese - 0.3 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• pepper - 2 g;
• salt - 2 g;
• vegetable oil - 20 ml;
• water - 3 l;
• bay leaf - 2 pcs.

Cooking method:

1. Grind mushroom caps with legs, pour into boiling water, cook for half an hour.
2. Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
3. Chop the onion, rub the carrots, fry in oil, pour into the broth along with the bay leaf.
4. Cook for 10 minutes, cut the cheese, pour, stirring constantly until dissolved.
5. Then salt, pepper, close the lid, let it brew. If you want to get puree soup, then the finished dish should be chopped with an immersion blender to a homogeneous consistency.

With Chiken

A popular dish is mushroom soup with chicken, which has a rich taste, high nutritional value and calorie content. So that the dish can be satisfied alone, it is seasoned with vermicelli. Boiled pasta gives the broth a thick consistency, but at the same time satisfies hunger faster. It is recommended to serve the dish with parsley and sour cream.

Ingredients:

• chicken breast on the bone - 500 g;
• fresh champignons - 5 pcs.;
• water - 2 l;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• vermicelli - 75 g;
• parsley - 3 stalks;
• bay leaf - 1 pc.;
• vegetable oil - 90 ml.

Cooking method:

1. Pour the chicken with water, bring to a boil, be sure to remove the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
2. Cut the potatoes into cubes, carrots into rings, chop the onion.
3. Chop the mushrooms into slices, chop the greens.
4. In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add champignons, simmer until moisture evaporates and light frying.
5. Take the chicken out of the pot. Cool, cut into pieces.
6. At this time, add potatoes to the pot. Cook for 10 minutes over medium heat, then add the roast.
7. After five minutes, return the chicken fillet, vermicelli, greens, salt, pepper to the pan, cut into pieces.
8. Bring to a boil and let it brew with the lid closed.

with noodles

Mushroom noodle soup looks very appetizing, which has a light taste, suitable for a summer snack. It is better to use homemade pasta made before cooking the broth for cooking soup. So the dish will be distinguished by a more elegant taste, delicate aroma and richness. The best option for cooking broth is to use champignons, which emphasize the refreshing taste of the dish.

Ingredients:

• fresh champignons - 250 g;
• potatoes - 2 pcs.;
• noodles - 100 g;
• onion - 1 pc.;
• water - 2 l;
• refined oil - half a glass.

Cooking method:

1. Clean mushrooms from dirt, rinse with water, dry. Then cut into pieces.
2. Cut the potatoes into cubes, chop the onion.
3. Pour potatoes with water, boil, salt, reduce heat, cover, cook for a third of an hour.
4. Saute the onion in oil until transparent, add the mushrooms, fry for a third of an hour, stirring constantly. Salt, pepper.
5. Pour the frying into the broth, boil, add the noodles. If you want the broth to remain transparent, scald the noodles in advance, dropping them into boiling water for a couple of minutes.
6. Cook for 4 minutes, insist a third of an hour.

Delicious mushroom soup - cooking secrets

To make cooking mushroom soup seem easy for any cook, you need to follow the tips:

• mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, suneli hops, tarragon;
• olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
• the recipe allows the use of millet, rice or even turnips instead of potatoes;
• so that the dish does not taste bitter, fresh mushrooms need to be washed several times, boiled in a slow cooker.

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Mushroom soup from fresh mushrooms: recipes

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

Dried, it is necessary to carefully sort and rinse, then put in a saucepan and pour cold water for 3-4 hours, further cooking takes place in the same water, where they soaked, then cook until the mushrooms become soft.

Ready broth must be filtered to remove residual sand.

Tip: After you bring fresh mushrooms home, it is recommended to place them in lightly salted water, this will get rid of the rapid blackening and deterioration of the mushrooms, and also, if any, will get rid of worms.

Porcini mushroom soup in the classic recipe is added to water without frying.

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

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

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

Soup of porcini mushrooms with noodles is ready. Bon appetit!

Soup - puree of porcini mushrooms

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

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

For four servings of porcini mushroom soup you need:

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

potatoes -2 -3 pcs.

carrots - 1 pc. (optional)

bulb -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 put in a colander and let the water drain. (Dry mushrooms should be soaked in water for two hours before being boiled.)

Boiled mushrooms must be cut fairly finely. In a pan in vegetable oil, fry the chopped garlic until slightly golden, then add the chopped onion there, also fry until golden. Then add a little butter and chopped mushrooms, fry for another 5 minutes. Leave a few young porcini or caps whole, they are useful for decorating servings of porcini mushroom soup when serving.

Then pour water into the pan, about 1.5 -2 liters, bring to a boil and reduce the heat. Wash, peel and cut vegetables. Put them in the 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; pass through a sieve.

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

Bring soup to a boil, but do not boil.

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

How to cook

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

The classic recipe for porcini mushroom soup will appeal to those who love simple treats. Since mushrooms have a pronounced aroma, spices and spices can be omitted.

Fresh mushrooms should be cleaned and rinsed in running water, cut into large pieces and put in a saucepan. If you use dried mushrooms, then before cooking, you will need to pour warm water and leave at room temperature for 2-3 hours.

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

According to this recipe for mushroom soup with porcini mushrooms, it will be possible to cook a more interesting treat by adding a little melted or hard cheese to it. 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 potatoes and cut into medium cubes. You can also 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 the onion is lightly fried in a pan in a small amount of vegetable oil.

When the mushrooms are cooked, add the potatoes to the pan, bring to a boil and 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 sour cabbage

You can cook a soup of porcini mushrooms with sauerkraut and get great cabbage soup. This soup is ideal for a winter diet, when there is an acute shortage of vitamins. Shchi not only has a warming effect, but is also able to replenish the body with all the necessary supply of vitamins and useful trace elements.

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

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

You can cook 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 washed well and poured with warm water for 2 hours. Wash pearl barley well, add water and leave for 2 hours. When the time has passed, and the mushrooms and barley swell well, it will be possible to start preparing the soup from porcini mushrooms.

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

Lightly fry sauerkraut or sauerkraut 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 with a knife not very finely.

Transfer the fried sauerkraut along with herbs to 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 infuse. Serve soup with sour cream and a piece of black bread.

It is very easy to prepare a delicious porcini mushroom soup if you add some homemade noodles or vermicelli to it.

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

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

Cooking homemade noodles for porcini mushroom soup

Look at the photo of porcini mushroom soup and homemade noodles - not only your loved ones, but also 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 that 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

Drive one fresh egg into a convenient bowl, mix it well with a fork or whisk and add a little salt. If you want to make more homemade noodles, it will be much easier to beat a few eggs with a mixer or blender.

Gradually pour flour into the egg - mix into a homogeneous mass and only after that add more.

Since flour is different, its amount can also be different - a little more or less. The dough for the noodles should turn out quite steep and firm. If you have a food processor, then the first part of the batch can be carried out in it, after which the half-finished dough is kneaded with your hands.

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

From this amount of ingredients you should get a small piece of dough the size of an average apple. Put it on the table, cover with a towel and leave for 15-20 minutes - during this time the dough will mature and become a little softer. It should be mixed well again so that it lags well behind the hands and the table.

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

If the combine has a special nozzle, then the dough can not be rolled out, but scrolled through it. If you cook with your hands, then the dough will need to be cut with an ordinary sharp knife.

In order for the dough not to shrink 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 mm wide, the thinner the better.

Lay the strips out on a 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 pieces
• Salt - to taste
• Noodles (homemade or store-bought) - 150 gr
• Parsley greens - 1 bunch
• Sour cream - optional

Transfer the prepared mushrooms to a saucepan, add water and put on medium heat. Do not pour out the water in which the mushrooms were infused, it will need to be added to the soup when it is almost ready. Cooking porcini mushroom soup for about 1 hour, during which time the mushrooms will boil well enough and you can add other ingredients.

Peel onions and carrots, cut into not very large 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 salt to taste.

Add homemade or store-bought noodles and cook for another 10 minutes.

Remove the finished soup from the heat, cover with a lid and let it brew a little. Wash fresh herbs and chop 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 crackers.

The nutritional value of this mushroom is slightly different from other species, and in some cases inferior to them. However, the taste and aroma of boletus mushroom is much richer than that of other representatives of the mushroom kingdom, which has earned it immense popularity among culinary specialists.

Since protein is poorly absorbed by the body due to chitin, mushrooms are recognized as a heavy food. This reason is one of the main reasons why mushroom dishes are not recommended for 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 you can cook a wonderful treat for every taste. Bon appetit!

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

This dish is perfect for vegetarians, people who follow a diet. Cook and delight your loved ones with delicious soup.

Ingredients:

• White mushrooms - 1 kilogram.
• Carrots - 180 grams.
• Potato - 950 grams.
• Onion - 140 grams.
• Vegetable oil - 1 tablespoon.
• Fresh herbs for decoration.
• Salt iodized - 1 tablespoon without a slide.
• Ground black pepper - to taste.

Recipe:

1. Porcini mushrooms are great for cooking soup, as they themselves are fleshy, fragrant in structure. Therefore, I dedicate this recipe to cooking porcini mushroom soup.

First, they need to be cleaned of adhering leaves, then rinsed in warm water. Next, lay the porcini mushrooms on a cutting surface and cut into large slices, see how it looks in the photo.

2. Put prepared porcini mushrooms in a saucepan, pour hot water, add salt ½ tablespoon. We close the pan with a lid, put it on the burner, turned on at high power.

When the liquid begins to boil, foam appears, it must be removed, reduce the power of the burner by one and close the lid. Cook for 20 minutes, then use a slotted spoon to remove from the resulting broth. Let's put it aside for a while.

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

4. We peel the onion from the husk, we do this action under cold running water to avoid pain in the eye membrane. We spread the vegetable on the work surface and cut into medium-sized cubes about the size of a carrot.

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 the fried vegetables should be a ruddy golden hue.

6. We wash the potatoes from dirt in warm water, then peel them and rinse again. Cut the potatoes like onions and carrots into medium cubes.

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

8. Now let's move on to the main cooking stage. Sliced ​​potatoes, fried vegetables are carefully laid out in the prepared mushroom broth. Then turn on the burner on high power, and bring the broth to a boil.

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

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

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

Noble porcini mushrooms are great for cooking a variety of dishes. But they are especially good in a transparent, unusually fragrant and rich soup. Consider the options and subtleties of their cooking. We present 3 recipes for soups from fresh, dried and frozen porcini mushrooms.
Recipe content:

There is nothing healthier for lunch than a plate of fresh hot soup. This is an extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, mushrooms are used fresh, frozen, dried, canned, pickled. However, those that are at hand. Especially appetizing and tasty soup is obtained from fresh mushrooms. But most often soups are cooked using dried porcini mushrooms.

Soups are usually supplemented with various products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some cooks believe that porcini mushrooms are self-sufficient and additional products simplify their taste, therefore, neither cereals nor vegetables are recommended.

Mushroom cream soups are very common. They are boiled in the same way as usual, after they are cooled, they are pierced with a blender to the consistency of mashed potatoes and heated again, without boiling. And in order for the soup to be tastier, it must be given time to brew a little.

How to cook porcini mushroom soup - cooking secrets

From time immemorial, mushroom soup has been classified as an exquisite gourmet first course, but any and even an inexperienced culinary specialist can cook it. To know how to cook porcini mushroom soup, you need to know the general recommendations, then the soup will have a fragrant and rich mushroom soup.

• For mushroom soup from porcini mushrooms, any mushrooms are used. Fresh put raw or pre-fried. The roasting process will reveal a unique mushroom aroma.
• The most rich and delicious yushka is obtained from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal the taste.
• The standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
• Pickled and salted mushrooms will add a refined taste to the soup, and a combination of salted and fresh mushrooms will give an unforgettable aroma.
• For a rich soup, dried mushrooms ground into powder are added to the soup. So the dish will become more satisfying and denser.
• Spice adds richness to any soup. But porcini mushroom soup does not need additional additives. It can be supplemented only with black ground pepper and herbs.
• Flour will add density and density to the dish. It is pre-fried in a pan, and then diluted with broth and added to the bulk.
• 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 the trace elements and nutrients, and most importantly, the aroma.
• Store dry mushrooms in a dry place in a paper bag or cardboard box.

White 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.
• Servings - 5
• Cooking time - 50 minutes

Ingredients:

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

Step by step preparation:

1. Clean mushrooms from sand and branches. Dip in cold water and soak for 15 minutes. Wash thoroughly after each mushroom. Cut larger ones into smaller pieces. Put the mushrooms in a saucepan, cover with 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, put on the countertop and dry. Then fry in olive oil until golden brown. Return them to the broth.
3. Saute the onion in a frying pan in oil until transparent and send to the pan.
4. Peel potatoes with carrots, wash, cut into pieces and put in soup.
5. Put the pan on the stove, boil and simmer until the vegetables are ready.
6. For 5 minutes, put the bay leaf, season with salt and pepper and add chopped herbs.

When there is a blizzard outside the window, and you don’t want to go for groceries, then a bunch of dried porcini mushrooms will be a real salvation. Of these, you can quickly cook the most common, at the same time delicious mushroom soup, which is very tasty served with sour cream.

Ingredients:

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

Step by step preparation:

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

Many chefs believe that frozen mushrooms are not the best option for mushroom soup, because the stew with them is not very rich and fragrant. 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 peas - 250 g
• Parsley root - 100 g
• Celery root - 100 g
• Water - 2.5 l
• Garlic - 3 cloves
• Allspice peas - 2 pcs.
• Carrot - 1 pc.
• Bulb - 1 pc.
• Butter - for frying
• Sour cream - 2-3 tablespoons
• 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, garlic - finely chop.
2. Pour frozen mushrooms with cold water and leave for half an hour. Throw them in a colander, rinse and cut into pieces.
3. Melt the butter in a frying pan and sauté the onion for 5 minutes.
4. Add mushrooms and cook over moderate heat for 10 minutes.
5. Pour water into the pan, boil, put the parsley and celery and boil for 10 minutes.
6. Put the carrots in the pan and cook for 10 minutes.
7. Add the potatoes to the pot and cook the soup for another 10 minutes.
8. Add mushrooms with onions and continue cooking for 5 minutes.
9. Boil the barley in advance until tender and season the soup with it.
10. Put green peas, laurel, allspice peas, chopped garlic, dill and mix.
11. Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before cooking and leave the soup to infuse under the lid for 15 minutes.