Soup with porcini mushrooms and sour cream. Soup with fresh porcini mushrooms

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. To prepare food from fresh mushrooms It will take no more than half an hour, 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, honey agaric, oil, 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 get tasty soup mushroom 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 long to cook mushroom soup

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 ready meal.

There are many recipes for mushroom dishes that are cooked on the basis of champignons, oyster mushrooms or wild mushrooms. 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.

White mushroom soup

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 instructions, observing the technology and the order of execution, to withstand 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.

Mushroom mushroom soup

by the most simple recipe, which any hostess can easily cope with, is soup with champignons. You can buy them in any store or market, and as a result, the cooked dish will be different. pleasant aroma and great taste. This is hearty meal, which may well become a full-fledged lunch. 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.

mushroom soup

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. The honey agaric has a delicate aroma, exquisite taste with a slight sharpness, which is well emphasized with dried dill, bay leaf and black ground 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 y.

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.

Soup with mushrooms and potatoes

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 fresh garlic, but boiled on chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).

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.

Mushroom soup with barley

A soup with mushrooms and pearl 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 frying, 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.

Mushroom soup with butter

If vegetarians think how to cook 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.

Mushroom soup 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.

Mushroom soup with cheese

Even more nutritious and rich taste differs cheese soup with white mushrooms. This dish can be served festive table to surprise guests with classic noble appearance especially if the holiday is in winter. If you apply to him garlic croutons, 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 ok - 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.

Mushroom soup with chicken

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 give the broth a thick consistency, but at the same time satisfy 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.

Mushroom noodle soup

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 any cook cooking mushroom soup It seemed easy, you need to follow the advice:

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

Video recipe for porcini mushroom soup

Soup from dried porcini mushrooms will become great first dish. Firstly, it is very satisfying, and secondly, the benefits of mushrooms for humans have long been known. In many cases, they can even become a complete substitute for meat.

• potatoes - 6 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• flour - 2 tbsp. spoons;
• sour cream;
• vegetable oil- 2 tbsp. spoons;
• spices.

Soak the mushrooms ahead of time.

1. Boil a couple of liters of water in a saucepan on the stove and put chopped, pre-soaked mushrooms there.
2. Reduce heat to medium and continue to simmer for about an hour.
3. While they are cooking, cut the vegetables in any way.
4. Fry carrots and onions in a pan, and then add flour to them.
5. So that the vegetables do not “clump”, put a couple of tablespoons of mushroom broth and a little sour cream in them. Salt and pepper.
6. When the mushrooms are fully cooked, put the potatoes on them and continue to cook the soup for 20 minutes.
7. After the specified time period is over, frying is added to the pan and cooking continues for another 15 minutes.

Ready-made mushroom soup made from dried mushrooms is served with sour cream and chopped herbs.

Hearty first course with noodles

What you need for 100 grams of dried mushrooms:

• flour - 100 g;
• egg - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 1 pc.;
• greenery;
• sour cream;
• spices.

Rinse the mushrooms thoroughly, fill them with warm water and leave to swell for a couple of hours.

1. The next step is cooking homemade noodles. The sifted flour is mixed with salt (to taste) and an egg. The dough is kneaded, covered with a small bowl in size and removed for 20 minutes - to “fit”.
2. At this time, wash, clean and cut the vegetables. Also chop the greens.
3. Bring 1.5 liters of water to a boil, then put vegetables in it. Cook for 10 minutes over low heat and add the mushrooms. Salt and strain the water they have been soaked in and then add it to the soup.
4. Continue cooking and start cooking noodles. Roll out the dough and cut it into thin slices 5 centimeters wide. Leave them to dry for a while and put them in the soup.

Cooking lasts 15 minutes, after which greens are added and the dish can be served.

Mushroom soup from dried porcini mushrooms in a slow cooker

Cooking porcini mushroom soup will be much easier than you think.

What you need for 100 grams of dried whites:

• potatoes - 5 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• flour - 2 tbsp. spoons;
• vegetable oil;
• spices.

Cut onions and carrots, fry them in a slow cooker, setting the "Baking" or "Frying" mode. While they are sautéing, lightly fry the flour in a pan, add it to the vegetables and mix well. Wash and cut the potatoes into cubes, put them in the bowl along with the mushrooms. Add salt, your favorite spices and chopped herbs. Fill the ingredients with water. Close the lid of the multicooker, select the "Stew" or "Soup" program for an hour and a half and cook until the end of the mode.

With cheese

What you need for the already familiar 100 grams of mushrooms:

• onion - 1 pc.;
• carrots - 1 pc.;
• noodles - 100 g;
• potatoes - 4 pcs.;
• processed cheese - 70 g;
• salt;
• spices;
• greenery.

Rinse the mushrooms and soak them for a couple of hours.

1. Boil them in boiling water for half an hour, then remove and chop with a knife.
2. Potatoes are put in the broth and boiled there until fully cooked.
3. At the same time, onions and carrots are fried in a pan. Add mushrooms to them, and then transfer the mixture back to the pot with potatoes.
4. Pour in the noodles or vermicelli and cook until fully cooked.
5. At the very end, melted cheese is placed and stirred until completely melted in the soup.

Remove the pan from the stove and let the dish brew for a while.

Chicken soup with dried porcini mushrooms

What you need for 100 grams of dried mushrooms:

• chicken breast - 1 pc.;
• onion - 1 pc.;
• parsley root - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - 2 tbsp. spoons;
• vermicelli or noodles - 50 g;
• spices.

Wash the mushrooms thoroughly and soak them for an hour. After that, proceed to the "construction" of your soup.

1. Cut the vegetables and leave to sauté in a pan until lightly browned.
2. Pour the breast with water and boil over low heat along with the parsley root, periodically removing the resulting foam.
3. Take chicken bouillon and add to passivation. Boil it over low heat.
4. Mushrooms are added to vegetables.
5. Bring the mixture to a boil and continue to cook.
6. Then put the meat and at the very end vermicelli or noodles.

Cooking continues until the ingredients are fully cooked.

Chicken soup with mushrooms served with sour cream and fresh herbs.

With barley

What you need for 200 grams of dried mushrooms:

• barley - 2 tbsp. spoons;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• any vegetable oil - 3 tbsp. spoons;
• spices.

Pour the mushrooms overnight, and then boil them over low heat for an hour and a half. Add more water to the pot if necessary.

1. Boil the washed pearl barley in a separate container.
2. Fry onion and carrots in a pan.
3. When the mushrooms are cooked, take them out and pour some of the broth into another pan.
4. Put back the mushrooms, as well as the roast, cereals and spices. Then add the chopped potatoes.

Add your favorite spices and continue to cook until fully cooked.

Soup puree

Ingredients listed are for one serving.

What you need:

• mushrooms - 70 g;
• onion - 1 pc.;
• egg - 1 pc.;
• potatoes - 2 pcs.;
• garlic - 1 clove;
• sour cream - ½ cup;
• greenery;
• vegetable oil;
• spices.

Soak the mushrooms ahead of time cold water for a couple of hours.

1. After that, the onion is fried in a pan, washed mushrooms are added to it. In time, this will take 5-7 minutes.
2. Bring a liter of water to a boil and pour it over the frying. Put the potatoes there and continue to cook over medium heat for about an hour.
3. Mince the garlic with a garlic press or knife and add it to the rest of the ingredients. Continue cooking the soup until fully cooked.
4. Then put sour cream, egg and greens and everything is interrupted by a blender in mashed potatoes.

Remove from heat and serve.

How to dry porcini mushrooms at home?

Drying has no effect on beneficial features porcini mushrooms - only moisture is removed from them.

You can dry mushrooms at home in different ways.

1. The very first and traditional way This is air drying, weather permitting. Just string the mushrooms on a rope and hang them in an open space, hanging them with gauze or a thin cloth - to protect them from dust and small insects.
2. Another easy way This is microwave drying. Heat it to maximum power (usually 100 degrees), put a plate of mushrooms and set the time to 20 minutes. After that, open the door for 10 minutes to let the moisture evaporate, and continue to dry at intervals of 20 minutes until you are sure that the mushrooms have acquired the desired appearance.

Step 1: prepare the bow.

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

Step 2: prepare the carrots.

Peel the carrots with a knife and then rinse thoroughly under running water. Using a fine grater, we rub the vegetable directly into a free plate and set it aside for now. Attention: The secret to making this soup lies in the size of the carrot shavings. Therefore, the smaller the grater, the better.

Step 3: prepare the potatoes.

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

Step 4: prepare porcini mushrooms.

Rinse porcini mushrooms thoroughly under running water and spread on a cutting board. Using a knife, if necessary, remove the coarsened and spoiled places on the hats and legs, and then cut the component into small pieces and transfer to a free pan.

Step 5: Prepare the porcini mushroom soup.

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

In parallel with this process, we prepare vegetable frying. Pour a small amount of vegetable oil into the pan and put the container on medium heat. When the oil is hot, add the chopped onion to the pan. From time to time, stirring the vegetable with a wooden spatula, fry it until a soft golden color. Immediately after that, pour the chopped carrots, mix everything well, make the fire less than medium and continue to cook the frying until all the liquid has evaporated from the carrots.

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

And again put the container with mushroom liquid on a fire less than average and put neatly chopped potatoes here. Cover the pot with a lid and cook the potatoes for 10 minutes. After this time, open the lid and put the semi-finished mushrooms into the container. We continue to cook the soup until the potatoes are ready. In 5 minutes until the end pour into a dish semolina, while simultaneously stirring everything with a tablespoon so that there are no lumps. Then literally in 1-2 minutes, put vegetable frying in a saucepan, mix everything well and after that - turn off the burner. That's it, porcini mushroom soup is ready! He just had to insist, and you can serve the dish to the dining table. To do this, cover the pan with a lid and wait 10-15 minutes.

Step 6: Serve the mushroom soup.

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

To prepare soup from porcini mushrooms, no spices are required, including bay leaves with black peppercorns. And all because the mushrooms themselves give the dish an unforgettable aroma and taste.

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

Onion can also be diced if desired.

Porcini mushroom soup is best served freshly cooked at the dinner table and stored in the refrigerator for no more than 2 days.

White mushroom, or boletus, is valued by mushroom pickers for ease of collection and fertility, and by housewives for their unique nutritional qualities. It has an unsurpassed taste and pleasant aroma. This type of mushroom is used in the preparation of first and second courses, for preparations for the winter and for baking. Most often, you can find porcini mushroom soup on the table; this is one of the easiest dishes to prepare, recommended for daily use by everyone, from young to old. So what is the right way to cook it?

First you need to figure out how long to cook mushrooms for soup. This takes approximately 35-40 minutes. Do not cook them longer, otherwise the taste will deteriorate and the smell will disappear. By the way, during the cooking process, foam will appear. It needs to be cleaned periodically.

If it is necessary to cook for a dish, they must be soaked in cold water before cooking. After boil for 20 minutes.

Classic

How to cook porcini mushroom soup according to a classic recipe? First you need to prepare the ingredients:

Cooking soup from fresh porcini mushrooms does not take much time and effort. The whole process takes only a couple of hours.

1. Wash the mushrooms and cut into large pieces. Transfer them to a prepared container, pour water into it. Cook for 40 minutes, skimming the foam from the surface. You can add bay leaf and peppercorns.
2. Peel onions and carrots. Cut the onion into small cubes, and grate the carrots on a medium or large grater (you can cut into small sticks).
3. Heat oil in a frying pan. Pour onions into it, and then carrots. Fry for about 7 minutes.
4. Now you need to peel, wash and cut the potatoes.
5. Combine vegetables and mushroom broth. Boil the soup until the potatoes are soft.
6. It remains to salt, add pepper and garlic, previously passed through a press.
7. Serve hot with sour cream and herbs.

Vermicelli option

The dish is prepared without the addition of meat or meat broth, but it does not become less tasty from this. For 6 servings of soup, you need to prepare:

The recipe for porcini mushroom soup with noodles does not require a lot of fuss in the kitchen. You need to do a few simple steps and delight your loved ones with fragrant mushroom soup:

1. First you need to soak the mushrooms. To do this, soak them in water for about half an hour. Next, strain the water with cheesecloth and pour it into a saucepan. Throw in the mushrooms as well. Boil them for 20 minutes. After that, get the mushrooms, and strain the water again a couple of times.
2. Chop the onion, preferably into small cubes. Fry it in oil until it becomes soft. Pour grated carrots and chopped garlic into the pan. Fry 1 minute.
3. Finely chop the boiled mushrooms. Combine them with vegetables, sprinkle with pepper and cook for another 10 minutes.
4. Boil potatoes in mushroom broth. Pour in the vermicelli and let it boil.
5. Combine all ingredients, salt. Cook until the vermicelli is cooked.

When serving, you can add sour cream, herbs or croutons to the dish.

With grits

Fresh porcini mushroom soup with pearl barley can also be called a classic of the genre. To prepare it you will need:

The preparation of the dish takes about 1 hour:

1. Rinse mushrooms under running water and cut into slices. Fill them with water. Cook over low heat for about 40 minutes.
2. Remove the cooked mushrooms and cut again - this time into small pieces.
3. Put the chopped onion and garlic into the broth left after cooking the main product. There also put the cereal, previously soaked in water. Cook until barley is half cooked.
4. Add potatoes and bay leaf to the pot. Now it takes a third of an hour to cook.
5. It remains to salt and add seasonings. Let it infuse for 20 minutes.
6. When serving, add sour cream and finely chopped greens.

With meat

Porcini mushroom soup in meat broth will turn out to be very satisfying. The composition of the dish is as follows:

The dish according to this recipe takes a little longer to cook than according to others:

1. Pre-cooked mushrooms must be fried with onions for 5 minutes.
2. Pour the washed meat with water in the amount of 1.5 liters and put to boil. Cook after boiling for 1.5 hours. Remove foam.
3. Strain the broth and combine it with mushroom water. Salt, add pepper and bay leaf.
4. Boil for about half an hour. Then add vegetables to the broth.
5. Cook another 20 minutes.
6. At the end, you can add grated processed cheese.
7. Greens are used when serving.

Unusual cooking

Soup from fresh porcini mushrooms in a slow cooker retains a rich aroma. According to the recipe, you need to take:

What the cooking process looks like:

1. The most important step is the preparation of the main ingredient. Mushrooms need to be washed and cleaned. Boil for a quarter of an hour in salt water. Use a colander to remove excess water.
2. Bring to readiness, frying with half the onion in hot oil.
3. Pour flour into the pan. It will thicken the finished dish.
4. Pour in water. Cook for 3 minutes (usually this time is enough for thickening).
5. Put the chopped potatoes into the slow cooker. Add the second half of the onion and seasoning. Boil for about 1 hour.
6. Now add mushrooms and herbs. Boil. Cook for 5 more minutes.

How to cook soup from fresh porcini mushrooms? Very simple. There are many recipes. With and without potatoes, with vermicelli, barley, etc. In addition to the usual, you can cook, which will delight you with a rich aroma and taste.

Borovik or porcini best absorbed by the human digestive system. It contains a large amount useful elements, in addition, he has good palatability. Fresh fragrant soup from porcini mushrooms will become complete delicious lunch, you can diversify it with various vegetables, noodles or cook an original delicious Mushroom cream soup with cream.

How to cook porcini mushroom soup

The porcini mushroom got its name due to the unique property not to darken during processing. The first courses are prepared from fresh or dried mushrooms. Before cooking, fresh mushrooms are washed, boiled, the broth is filtered. Dried porcini mushrooms are soaked for several hours, the infusion is drained, washed, then boiled. Bright spices and spices are not put in soup with porcini mushrooms, as they can drown out the aroma of mushrooms. For cooking, it is better to use purified water.

White Mushroom Soup Recipes

Many years of experience in cooking mushroom first courses is reflected in many recipes for preparing this dish. They are freely available from step by step description, photos of cooking steps and a photo of the result. Each housewife can find her perfect mushroom soup. Everyday life or festivity is given to the dish by a set of minor ingredients, a way 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 fragrant soup is obtained from fresh mushrooms. They are collected in coniferous forests (pine forests) in autumn, during the rainy season. Soup is prepared from fresh porcini mushrooms quickly, because they do not require pre-training, unlike dried mushrooms. The recipe consists of a minimum number of ingredients. Products will not interrupt the mushroom taste, but only enhance it.

Ingredients:

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

Cooking method:

1. Peel, rinse mushrooms, cut into slices.
2. Put to cook on medium heat, periodically remove the foam.
3. When the broth boils, salt it, add peppercorns.
4. Peel the potatoes, cut them in a way convenient for you, throw them into the broth.
5. Peel the onion, finely chop, lightly fry, then add to the pan.
6. 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 during the year, you need to have time to make blanks. Porcini mushrooms can be frozen and dried. You can also add pickled mushrooms to the first courses. For harvesting, you need to boil the peeled, chopped mushrooms twice, then rinse thoroughly under running water, dry, put in tight plastic bags and leave in freezer. The presence of such a blank will allow you to cook soup from frozen porcini mushrooms in a short time.

Ingredients:

• water - 2.5 l;
• frozen mushrooms - 400 g;
• potatoes - 400 g;
• vegetable oil - 60 ml;
• bay leaf - 2 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.

Cooking method:

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

From dried mushrooms

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

The first dishes from dried porcini mushrooms are fragrant, but not as rich as from fresh ones. Dried mushrooms must be pre-soaked for 3-6 hours before cooking, which increases the cooking time. This recipe includes standard stir-fry vegetables. The dish is prepared quickly, but this does not affect its aroma and taste.

Ingredients:

• water - 2.5 l;
• dried mushrooms - 50 g;
• vegetable oil - 4 tbsp. l.;
• potatoes - 4 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.

Cooking method:

1. Rinse mushrooms, soak in cold water for several hours.
2. After the allotted time, take them out, filter the water through gauze or a sieve.
3. Rinse the mushrooms again under running water, return to the filtered infusion, add the required amount of water and cook over medium heat.
4. Boil 30 minutes.
5. Peel vegetables, cut into cubes.
6. Fry onions and carrots vegetable oil.
7. Throw the fried vegetables and potatoes into the broth.
8. Boil until the vegetables are ready, salt and pepper.

Pickled 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 could not find fresh, dried porcini mushrooms, then you can add canned or pickled mushrooms to the soup. The dish is prepared quickly, intended for diet food due to low calorie content. Purchased pickled porcini mushrooms or mushrooms of their own preservation will do. You can thicken the dish with any cereal: semolina, buckwheat, rice or flour, to your taste.

Ingredients:

• water - 3 l;
• pickled 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:

1. Pour water into a saucepan, put on fire. If you want a richer soup, you can use chicken or meat broth instead of water.
2. Rinse barley, soak in cold water for 15 minutes.
3. Peel potatoes, cut into medium sized cubes. Throw the potatoes into the broth and cook until the potatoes are cooked.
4. Drain the water from the cereal, add to the potatoes and continue cooking.
5. Remove the mushrooms from the marinade, cut into pieces and place in a hot frying pan with vegetable oil.
6. Peel and chop the onion, add to the mushrooms.
7. When the potatoes and cereals are ready, pour the frying.
8. Cook for another 10 minutes, bring to taste, salt, pepper, season with dried dill.

with vermicelli

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

Hearty nutritious soup with chicken, mushrooms and noodles will be a complete meal for every family member. You can take it with you to work in a special food container and warm it up in microwave oven. You can use any kind in this dish. forest mushrooms, specifically this recipe involves the use of fresh or dried mushrooms, chicken fillet and a standard set of vegetables for frying. Vegetarian chicken can be replaced with vegetable protein, such as beans.

Ingredients:

• water - 2.5 l;
• chicken (fillet) - 500 g;
• fresh mushrooms - 200 g;
• vermicelli (noodles) - 140 g;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• bay leaf - 2 pcs.

Cooking method:

1. Cut the chicken meat into pieces, cover with water, bring to a boil, salt, add 1 onion and 1 carrot. Boil for half an hour on low heat.
2. Throw in the peeled, chopped mushrooms and bring the broth to readiness.
3. Peel onions and carrots, finely chop and sauté.
4. Strain the broth, then boil again and add vegetables, chicken, mushrooms.
5. Pour the vermicelli into the boiling broth, pepper, add the bay leaf, cook for just a couple of minutes, then remove from the heat and let it brew for 10 minutes.

With cream

• Time: 1 hour 30 minutes.
• 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 snacks, soups, main courses, which include mushrooms, including ceps. It would seem that the standard set of ingredients vegetable soup can be brightened up with a few tablespoons heavy cream or a piece of cheese.

Ingredients:

• water - 2 l;
• fresh mushrooms - 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:

1. Peel the potatoes, cut into large cubes.
2. Boil in 2 liters of water for 15 minutes.
3. Peel the carrots, onions, finely chop. Fry vegetables in vegetable oil until golden brown.
4. Rinse mushrooms well, dry with paper towels, cut into plates. Add to onions and carrots, fry for about 5 minutes.
5. Send the workpiece to the pan, add the grated garlic, chopped tomatoes and cook for another 5 minutes.
6. Pour in the cream and boil a little.
7. Finely chop the greens, lemon, add to the pan.
8. Bring the soup to a boil and turn off the heat.
9. 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.

Part classic recipe mushroom soup includes potatoes. It thickens the broth. In addition to mushrooms and potatoes, the recipe is traditionally supplemented onions, carrots and greens. classic soup based on porcini mushrooms is easily absorbed by the human digestive system, it can be given even to a child, but in reasonable quantities. For cooking, you need a minimum of products.

Ingredients:

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

Cooking method:

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

with bacon

• Time: 45 minutes.
• 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 the standard vegetables for frying, you can use other vegetables, such as 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 indifferent any guest or member of your family.

Ingredients:

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

Cooking method:

1. Fry the bacon in hot oil.
2. Add finely chopped onions and carrots, fry the mixture.
3. Cut the champignons, crumble dry mushrooms, send to fry, pour hot broth, cook for 10-15 minutes.
4. Serve with fresh herbs.

White 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 mashed soup will make a simple dish real cooking masterpiece. To prepare such a soup, you will need a blender, submersible or in the form of a jug. Only in this way will the soup acquire the desired consistency. How to cook soup without a blender, you can use a pusher or a simple fork, but then the dish will be grainy. D For a richer taste, it is better to use fresh mushrooms. Serve with croutons or croutons of Borodino bread.

Ingredients:

• chicken broth - 1.2 l;
• potatoes - 450 g;
• fresh mushrooms - 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:

1. AT cast iron pan heat sunflower oil with a piece of butter. How to cook soup, if there is no such pan, you can use a slow cooker.
2. Clean vegetables. Finely chop the onion, cube the potatoes, cover the pan with a lid and cook over low heat until the vegetables are soft.
3. Cut the mushrooms. To make the soup more tender, it is better to use only mushroom caps.
4. Send mushrooms, chopped garlic to the pan, pour in broth, white wine, add salt, black pepper.
5. Bring the soup to a boil, then puree it in batches with a blender, adding a little sour cream or cream.
6. Reheat the soup and remove from the stove.
7. Serve the dish with croutons, garnished with a green onion feather so that the look of the soup does not differ from restaurant photos.

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