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Classic porcini mushroom soup
It’s no secret that mushroom soup is a wonderful dish, worthy haute cuisine, but at the same time, even a novice housewife can prepare it. According to the classic recipe, in addition to mushrooms, vegetables (onions, carrots, potatoes) are added to the soup, but for variety and to give the soup additional taste, you can add additional flavors using your imagination, for example, add noodles, pearl barley, rolled oats, buckwheat, and even beans, zucchini, eggplant, pumpkin, etc. Mushroom soup already it turns out with an incredibly rich, bright taste, aromatic and healthy, and with additional ingredients it’s just a fairy tale!
I suggest preparing porcini mushroom soup according to the classic recipe.
Ingredients for classic porcini mushroom soup.
Porcini mushrooms – 500 g
Peppercorns – 2-3 pcs.
Bay leaf – 1 pc.
Onions – 1 pc.
Sunflower oil – 2 tbsp.
Potatoes – 500 g
Garlic – 1 clove
Ground black pepper - to taste
How to cook classic porcini mushroom soup.
1. I would like to note that for mushroom soup you can use both fresh and dried porcini mushrooms. I decided to make fresh porcini mushroom soup this time. Wash them thoroughly and cut them into large slices. Place a saucepan on the fire, add mushrooms and fill with water. Add peppercorns, bay leaves, and salt if desired. When the water boils, remove the resulting foam. Cook the mushroom broth over low heat for 40 minutes.
If you are making soup from dried mushrooms, they should be thoroughly washed to remove all kinds of debris and sand and soaked in cold water for several hours (preferably overnight). This way the mushrooms will release unnecessary and harmful substances into the water. You can soak them in warm water, which will require less soaking time, but I still recommend spending more time and soaking them in cold water. After soaking, the mushrooms should regain their previous structure and volume. If you rinse the mushrooms well, the water drained from the mushrooms after soaking will be clear, if necessary, strain through triple cheesecloth and cook the mushrooms in it for 20 minutes. Soup prepared in this way from dried mushrooms turns out tasty, beautiful and incredibly aromatic.
2. While the mushrooms are cooking, let’s take care of the rest of the ingredients. Peel the onion (medium size) and carrots, cut into small cubes (the carrots can be grated on a medium grater if desired, but cut into small cubes in the soup it looks prettier). Place a frying pan on high heat sunflower oil, warm up. Add the onion and fry until transparent, then add the carrots and sauté for 5-7 minutes.
3. Peel the potatoes, wash them and cut them into small cubes. When the mushroom broth has simmered for 40 minutes, add potatoes and fried vegetables. Cook the soup until the potatoes are ready. Then add garlic, passed through a press and, if desired, a few drops of freshly squeezed lemon juice. Taste it and pepper it. Remove from heat.
4. Ready soup pour into plates, sprinkle with chopped dill and add sour cream.
kakgotovit.com
Porcini mushroom soup
Porcini mushroom soup. Porcini mushrooms are truly one of the most delicious, aromatic and healthy. There are many recipes and ways to prepare this delicacy. This article will focus on soups.
The hats are painted brown in different shades. The underside of the cap is light yellow in color and the younger it is, the lighter the underside. For this reason it is edible White mushroom can be distinguished from the similar toxic gallstone, whose cap is pinkish below, it quickly darkens at the break. The leg is strong, thickened with a pattern in the form of a brown mesh; in the gall leg it is brown, with a purple tint. Both the stem and cap of the porcini mushroom are white at the break, which is why it got its name.
Porcini mushroom soup with noodles is a classic. Ingredients
- fresh porcini mushrooms – 5-6 pcs. medium size (if dry, then 500 g) based on 3-4 liters of water
Making porcini mushroom soup (fresh and dry)
Fresh harvests must be thoroughly washed and the damaged areas cleaned with a knife, checked again for the presence of wormy areas - you can simply cut them off.
Dried, you need to carefully sort and rinse, then put in a saucepan and cover with cold water for 3-4 hours, further cooking takes place in the same water where they were soaked and cook until they become soft.
In any case, the finished broth must be strained to remove any remaining sand.
Tip: After you have brought fresh mushrooms It is recommended to place them home in slightly salted water; this will prevent the mushrooms from quickly turning black and spoiling, and also, if there are any, will get rid of worms.
In the classic recipe, porcini mushroom soup is added to water without frying.
Therefore, washed and peeled, they must be cut into small pieces, placed in a pan and filled with water.
Bring water to a boil over medium heat, then add carrots, onions and reduce heat to low.
Continue cooking for 30-40 minutes, do not forget to add salt. Then add the noodles and cook for another 5-10 minutes, depending on the firmness of the noodles. After the noodles are done, turn off the heat, cover the pan with a lid and leave to stand for 10-15 minutes. When serving, add herbs to taste.
Porcini mushroom soup with noodles is ready. Bon appetit!
Soup – puree of porcini mushrooms
You can prepare porcini mushroom puree soup quite quickly, especially if you sort and boil them in advance.
White belongs to the tubular mushrooms and it is very difficult to confuse it with others in the forest.
For four servings of cream of porcini mushroom soup you need:
- fresh porcini mushrooms 0.5 kg, if dry - 100 g.
- potatoes -2 -3 pcs.
- carrots – 1 pc. (optional)
Rinse the delicacy well and boil for ten minutes, then place in a colander and let the water drain. (Dry ones should be soaked in water for two hours before boiling.)
Boiled mushrooms must be cut quite finely. In a saucepan on vegetable oil fry the chopped garlic until slightly golden, then add the chopped onion and fry until golden. Then add a little butter and chopped mushrooms, fry for another 5 minutes. Leave a few young white mushrooms or caps whole; they will be useful for decorating portions of creamed porcini mushroom soup when serving.
Then pour water into the pan, about 1.5 -2 liters, bring to a boil and reduce heat. Wash, peel and cut vegetables. Place them in boiling broth.
After half an hour, pour in cream or full-fat milk.
Add herbs and spices.
Keep the soup on low heat for another fifteen minutes.
Grind all ingredients with a small amount of broth in any way: scroll in a blender; rub through a sieve.
Gradually add the remaining broth to obtain the desired thickness of the puree soup.
Bring the soup to a boil, but do not boil.
Serve cream of mushroom soup with croutons, garnished with whole mushrooms or caps.
www.woman56.ru
Porcini mushroom soup
This time we will look at making porcini mushroom soup. They have their own distinct aroma, thereby giving soups a rich, tasty base.
This dish is perfect for vegetarians and people who adhere to dietary nutrition. Prepare and delight your loved ones with delicious soup.
- Porcini mushrooms – 1 kilogram.
- Carrots – 180 grams.
- Potatoes – 950 grams.
- Onions – 140 grams.
- Vegetable oil – 1 tablespoon.
- Fresh herbs for decoration.
- Iodized salt – 1 level tablespoon.
- Ground black pepper - to taste.
1. Porcini mushrooms are perfect for cooking soup, as they themselves are meaty and aromatic in their structure. Therefore, I dedicate this recipe to preparing porcini mushroom soup.
First, you need to clean them from adhering leaves, then rinse them in warm water. Next, place the porcini mushrooms on a cutting surface and cut into large slices, see how it looks in the photo.
2. Place the prepared porcini mushrooms in a saucepan and pour hot water, add salt ½ tablespoon. Close the pan with a lid and place it on a burner turned on at high power.
When the liquid begins to boil and foam appears, you need to remove it, reduce the power of the burner by one and close the lid. Cook for 20 minutes, then remove from the resulting broth using a slotted spoon. Set aside for a while.
3. We wash the carrots in water and, using a housekeeper, peel them and rinse them again. Then cut the carrots into medium-sized slices. Chop it into cubes, see how it looks in the photo.
4. Peel the onions and do this under cold running water to avoid pain in the eye shell. Place the vegetable on a 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 fried vegetables should be golden brown.
6. Wash the potatoes to remove any dirt in warm water, then peel them and rinse them again. Cut potatoes like onions and carrots into medium cubes.
7. Wash the green onions and dill under warm running water, then let the water drain and dry with a rag towel. Slice green onions diagonally with flakes, and finely chop the dill.
8. Now let's move on to the main stage of preparation. Carefully place the chopped potatoes and fried vegetables into the prepared mushroom broth. Then turn on the burner to high power and bring the broth to a boil.
Turn down the burner by one, close the lid of the pan and cook in this form for 5 minutes.
9. When this time has expired, add the prepared mushrooms to the base. Mix the combined ingredients, taste the broth and add ½ tablespoon salt. Cook the soup for 10 minutes until done and at the very end pour the dill into the pan.
Cover with a lid, let the soup brew, then start the meal. When serving, sprinkle the soup with green onions.
foodshef.ru
Soup with porcini mushrooms
Autumn is the golden time for picking mushrooms, and what could be tastier than hot, rich, aromatic mushroom soup? He invites the whole family to dinner! I offer a recipe for how to make soup with porcini mushrooms.
INGREDIENTS
- White mushrooms 300 grams
- Onion 1 piece
- Carrot 1 piece
- Potatoes 6 pieces
- Water 1.5-2 Liters
- Butter 1 teaspoon
- Vegetable oil To taste
- Salt and pepper To taste
- Bay leaf 1 piece
Step 1
1. I wash the mushrooms under running water. cold water, and then I cut it into plates and fill it with cold water so that it covers everything, and send it to the fire.
Step 2
2. Cook the mushroom broth after boiling over medium heat for one hour.
Step 3
3. Meanwhile, I peel and wash the onions and carrots. I cut the onion into cubes and chop the carrots into coarse grater. I heat a frying pan with butter and vegetable oil, add the onions and then the carrots.
Step 4
4. I peel and wash the potatoes and cut them into strips. I dilute the mushroom broth with water and put it on the fire, after boiling I add potatoes, mushrooms and fry, add bay leaf, salt and pepper to taste, cook until fully cooked, cover with a lid and turn off.
Step 5
5. Pour the finished soup into bowls and serve hot with fresh herbs.
povar.ru
Mushroom soup: recipes for porcini mushroom soup, with chanterelles and champignon mushroom soup
Mushroom soup, can be prepared from different mushrooms. A very tasty, rich soup is made from porcini mushrooms. You can cook it very quickly with chanterelles, and adding melted cheese to the dish makes it very piquant. Well, you can cook from champignons all year round, fortunately in the store you can buy them in any form and always.
All dishes with mushrooms turn out to be very rich and have their own unique aroma, just like potatoes with meat and mushrooms in pots. This recipe is on my blog, come and check it out.
But now, not about that. We have recipes for the first course, no less noble and worthy.
Mushroom soup from porcini mushrooms - a classic recipe with photos
Delicious porcini mushroom soup is not only tasty, but also extremely healthy food, which is low in calories but high in nutritional content.
It is not for nothing that porcini mushrooms acquired the figurative name of “forest meat”, although in terms of amino acid composition and protein content they are closer to vegetables.
It is no coincidence that nutritionists have established a causal connection between the good metabolism occurring in our bodies and the pleasure received from food.
Ingredients for mushroom soup:
- 2 liters of ready-made broth or water;
- 700 g of quality mushrooms;
- bulb;
- carrot;
- small Bell pepper;
- a bunch of dill;
- aromatic oil (butter or olive);
- adjust the amount of salt to taste.
Preparation of soup with porcini mushrooms:
1. Clean the porcini mushrooms and place them under a strong stream of water.
Never leave the product in liquid for long time, thereby preserving the best taste properties of mushrooms.
2. Separate the mushroom caps, cut into thin slices, and place in a separate bowl. Chop the legs into rings, place them in a frying pan with oil, turn on medium heat and fry for about ten minutes.
3. Then add pre-chopped onion and chopped dill. After ten minutes, remove the container away from the fire.
4. Pour bottled water or meat broth, heat until hot.
5. Peel potatoes, sweet peppers and carrots, cut into strips, and place in boiling liquid. Reduce the height of the flame and boil the food for half an hour. Don't forget to add the desired amount of salt.
6. Carefully place the prepared champignon caps into the container with vegetables.
7. Place the legs fried with onions into the pan.
8. We continue cooking literally three to four minutes after the broth starts boiling again. We do not allow long-term heat treatment of porcini mushrooms so that they do not lose their soft qualities and pleasant taste. When foam appears, be sure to remove it from the surface of the broth.
When we prepare the first course (soup) made from porcini mushrooms for lunch, we immediately present the plate aromatic soup, we practically feel the wonderful smell of the forest, we experience the most positive and very pleasant emotions. It is no coincidence that nutritionists have established a causal connection between the good metabolism occurring in our bodies and the pleasure received from food.
Delicious porcini mushroom soup is not only tasty, but also extremely healthy food, low in calories but high in nutritional content. Serve the dish hot, add a spoonful of fresh sour cream to the plates.
A great first course, mushroom soup with porcini mushrooms is ready!
Chanterelle mushroom soup with melted cheese - a simple recipe for delicious mushroom soup
Mushroom soup from chanterelles is quite simple to prepare, in principle, just like finding chanterelles in the forest.
I present a simple recipe for chanterelle soup.
For this we need:
- chanterelles 300 grams,
- potatoes 3-4 pieces,
- 2 onions,
- processed cheese,
- herbs and spices,
- you can add carrots (if you like...),
- sunflower oil for frying.
How to cook mushroom soup with chanterelles and cheese:
1. Pre-wash the mushrooms and cook in boiling water for 5 minutes. Drain the water.
2. While the chanterelles were cooking, you can chop the onion and fry it until golden brown, when the onion is ready you need to add the chanterelles to the pan.
3. Fry the onions and chanterelles together for 5-10 minutes over medium heat, but no more. Keep an eye on this and turn off the heat so everything doesn't burn.
4. At the same time, you can cut the potatoes and let them cook.
5. In 10-15 minutes the potatoes are almost ready, it’s time to add the fried onions and chanterelles to the pan.
6. The soup is ready, now you can make the processed cheese. It must be grated on a coarse grater.
To make it convenient to grate the cheese, you first need to put it in the freezer for 10-15 minutes (I forgot to write about this right away...).
7. We approach our boiling soup, add grated cheese to it, making sure to stir it for 1-2 minutes.
8. Add salt and pepper to taste, and also sprinkle with dill.
9. Turn off the fire. Let the mushroom soup brew for 10-15 minutes. After this, you can serve it on the table, pour it into plates and don’t forget to season it with sour cream.
This delicious and aromatic mushroom soup will be very light and easy. This action will not take much time, but you will definitely enjoy the taste of mushroom soup.
Delicious, rich mushroom soup of champignons with vermicelli
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 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.
Classic recipe mushroom soup from porcini mushrooms is quite simple and when preparing it the quality 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 herbs dill, ground pepper. Cook for another 10 minutes.
A couple of minutes before it’s ready, add a piece of butter to the mushroom soup.
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.
Soup from dried porcini mushrooms turns out to be nourishing, tasty and incredibly aromatic, easy to prepare at home and liked by everyone without exception: both adults and children.
To make a delicacy with your own hands, you don’t need any special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients- and half an hour later delicious dish will be ready. To prepare you will need the most simple products: onions, carrots, noodles, potatoes, processed ones can be used if desired cream cheese and chicken broth.
Calorie content of soup
Porcini mushrooms can be classified as dietary products: Their calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.
Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per serving: if you use only onions, carrots, a little oil for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese- more.
However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to watch their figure.
Porcini mushroom soup with melted cheese
Ingredients
Servings: – + 6
- dry porcini mushrooms 50 g
- water 1.5 l
- potato 500 g
- bulb onions 2 pcs
- carrot 2 pcs
- processed cheese 230 g
- butter 30 g
- salt 5 g
- black pepper to taste
Calories and BJU per 100 g
Calories: 55 kcal
Proteins: 1.6 g
Fats: 4.1 g
Carbohydrates: 3.3 g
50 min. Video
Soak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.
Peel the potatoes, cut into small pieces and add to the mushroom broth. Continue cooking for another 15 minutes.
Cut the onions and carrots into small cubes and fry in butter until soft. Transfer to the soup pot and cook for 5-7 minutes. Don't allow education golden brown crust on vegetables, it will ruin the taste of the finished dish!
Processed cheese cut into arbitrary pieces, add to the soup and cook, stirring constantly, until the curds are completely dissolved. This will take approximately 2-3 minutes.
Season the mushroom soup with salt, add black pepper if desired, and serve.
Dried porcini mushroom soup with noodles
Ingredients (for 5 servings):
- dried porcini mushrooms – 30 g;
- water – 1.5 l.;
- onion – 100 g;
- carrots – 125 g;
- noodles – 125 g;
- butter– 30 g;
- salt – 5 g;
- bay leaf – 1 pc.;
- fresh parsley - 3-4 sprigs.
How to cook:
- Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
- Add noodles and continue cooking for another 5 minutes.
- While the noodles are cooking, cut the onion into cubes and grate the carrots on a fine grater. Heat the butter in a frying pan, add vegetables and fry for 5-7 minutes, stirring occasionally. To make a vegetarian version, you can use vegetable oil.
- Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
- Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.
Video cooking
Chicken soup with dried porcini mushrooms
Ingredients (for 8 servings):
- chicken meat: wings, legs, thighs, necks – 400 g;
- water – 2.5 l.;
- dry porcini mushrooms – 100 g;
- potatoes – 300 g;
- carrots – 2 pcs.;
- onion– 2 goals;
- butter – 45 g;
- small vermicelli – 75 g;
- salt – 10 g;
- black pepper – ½ tsp, optional.
Preparation:
- Place the chicken meat in a saucepan, add 1 onion and 1 carrot, add one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth.
- Wash the porcini mushrooms, add 1.5 liters of cold water and leave for 2-3 hours. Then strain the liquid and chop the mushrooms randomly. Combine mushrooms and mushroom water with chicken broth. Place on the fire and cook, covered, for 20 minutes at a low simmer.
- Add chopped potatoes and continue cooking for 15 minutes.
Noble porcini mushrooms are great for preparing the most different dishes. But they are especially good in transparent, unusually aromatic and rich soup. Let's consider the options and subtleties of their cooking. We present 3 recipes for soups made from fresh, dried and frozen porcini mushrooms.
Recipe contents:
There is nothing healthier for lunch than a bowl of fresh hot soup. This is extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, fresh, frozen, dried, canned, pickled mushrooms are used. However, those that are at hand. The soup made from fresh mushrooms. But most often soups are cooked using dried porcini mushroom.
Soups are usually complemented different products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some chefs believe that porcini mushrooms are self-sufficient and additional products simplify their taste, so they do not recommend adding cereals or vegetables.
Very common cream of mushroom soups. They are boiled in the same way as regular ones, then cooled, pureed in a blender to a puree consistency and heated again without bringing to a boil. And for the soup to be tastier, it must be given time to brew a little.
How to cook porcini mushroom soup - cooking secrets
Mushroom soup has long been considered one of the gourmet gourmet first courses, but anyone, even an inexperienced cook, can prepare it. To know how to cook porcini mushroom soup, you need to know general recommendations, then the soup will have a fragrant and rich mushroom flavor.
- For porcini mushroom soup, use any mushrooms. Fresh ones are placed raw or pre-fried. The roasting process will reveal the unique mushroom aroma.
- The richest and most delicious yushka is made from dried mushrooms. They are pre-soaked in hot water for 1 hour to allow the flavors to develop.
- Standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
- Pickled and salted mushrooms will give the soup a refined taste, and the combination of salted and fresh mushrooms will give an unforgettable aroma.
- For a rich soup, add to the soup dried mushrooms ground into powder. This will make the dish richer and denser.
- Spices add richness to any soup. But porcini mushroom soup does not need additional additives. It can only be complemented with black ground pepper and greens.
- Flour will give the dish density and thickness. It is pre-fried in a frying pan, and then diluted with broth and added to the main mass.
- French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
- The dish is served with sour cream, herbs and crackers.
- Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all trace elements and useful material, and most importantly the aroma.
- Store dry mushrooms in a dry place paper bag or cardboard box.
Porcini mushrooms belong to the first category of elite mushrooms. They are very well perceived and absorbed by the body, contain a beneficial substance that affects the strength and growth of nails, hair health and skin elasticity. There are many recipes for their preparation, but soup is considered a classic.
- Calorie content per 100 g - 36 kcal.
- Number of servings - 5
- Cooking time - 50 minutes
Ingredients:
- Porcini mushrooms - 300-350 g
- Water - 1.5 l
- Carrots - 1 pc.
- Dill, parsley - 2 sprigs
- Bay leaf - 2-3 pcs.
- Onions - 2 pcs.
- Potatoes - 4 pcs.
- Olive oil - 2 tbsp.
- Salt - 1 tsp. or to taste
Step-by-step preparation:
- Clean the mushrooms from sand and branches. Place in cold water and soak for 15 minutes. Afterwards, wash each mushroom thoroughly. Chop larger specimens more finely. Place the mushrooms in a saucepan, 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.
- Remove the boiled mushrooms from the broth, place on the countertop and dry. Then fry in olive oil until a golden brown crust appears. Return them to the broth.
- Saute the onions in a frying pan in oil until transparent and add to the pan.
- Peel the potatoes and carrots, wash them, cut them into pieces and put them in the soup.
- Place the pan on the stove, boil and simmer until the vegetables are cooked.
- In 5 minutes, add the bay leaf, season with salt and pepper and add chopped herbs.
When there is a blizzard outside the window, but you don’t want to go for groceries, a bunch of dried porcini mushrooms will be a real salvation. From them you can quickly cook the most ordinary, yet delicious mushroom soup, which is very tasty served with sour cream.
Ingredients:
- Dried mushrooms - 50 g
- Water - 1.5 l
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Bay leaf - 1 pc.
- Peppercorns - 2 pcs.
- Butter - for frying
- Wheat flour - 1 tbsp.
- Sour cream - for serving
- Greens - a bunch
- Salt - 1 tsp. or to taste
- Wash the mushrooms, pour boiling water over them and leave to steep for 20-25 minutes.
- Peel the onion and carrots, finely chop the first one, grate the second one on a coarse grater. Sauté vegetables in a frying pan in butter until golden. At the end, add flour, stir and fry for a couple of minutes.
- Rinse the swollen mushrooms under running water, chop and add to boiling water. Then pour in the water in which they were soaked.
- After 20 minutes, add the diced peeled potatoes. After 10 minutes, add salt and pepper, add the roast, bay leaf and cook until the potatoes are ready.
- Leave the finished soup to steep for 15 minutes and serve with sour cream and herbs.
Many chefs believe that frozen mushrooms are not the best option for mushroom soup, since the stew with them is not particularly rich and aromatic. But there are exceptions to any rule, and this recipe is proof of that.
Ingredients:
- Frozen porcini mushrooms - 500 g
- Pearl barley - 250 g
- Frozen green pea- 250 g
- Parsley root - 100 g
- Celery root - 100 g
- Water - 2.5 l
- Garlic - 3 cloves
- Allspice peas - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Butter - for frying
- Sour cream - 2-3 tbsp.
- Salt - 1 tsp.
- Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots into strips, potatoes into cubes, and finely chop the garlic.
- Fill the frozen mushrooms with cold water and leave for half an hour. Drain them in a colander, rinse and cut into pieces.
- Melt the butter in a frying pan and fry the onion for 5 minutes.
- Add mushrooms and cook over moderate heat for 10 minutes.
- Pour water into a saucepan, boil, add parsley and celery and simmer for 10 minutes.
- Place the carrots in the pan and cook for 10 minutes.
- Add the potatoes to the pan and cook the soup for another 10 minutes.
- Add mushrooms and onions and continue cooking for 5 minutes.
- Boil the pearl barley until tender in advance and season the soup with it.
- Put green peas, bay, allspice peas, chopped garlic, dill and mix.
- Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before readiness and leave the soup to steep under the lid for 15 minutes.
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.
Making mushroom soup with porcini mushrooms is very simple. 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 in 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 of 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!
