Cooking mushroom soup. Dried porcini mushroom soup

White mushrooms are the most delicious, nutritious and fragrant. Mushrooms can replace meat in terms of satiety, and they give an incomparable smell to any dish. You can make porcini mushroom soup using dried, fresh, or frozen mushrooms.

In order not to digest the mushrooms in the soup, you can navigate like this - if the mushrooms have sunk to the bottom of the pan, then they can be taken out or other components can be added to them.

Mushroom broth is rich. If you want to achieve a denser consistency, then you should add fried flour.

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

Classic porcini mushroom soup

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

Ingredients:

• 200 gr. white mushrooms;
• 1 carrot;
• 1 onion;
• 3 potatoes;
• salt;
• feather;
• green onion.

Cooking:

1. Cut fresh mushrooms and dip in boiling water. Boil for about half an hour, constantly removing the foam from the broth.
2. Grate the carrot, cut the onion into cubes. Fry vegetables until golden brown.
3. Cut potatoes into cubes.
4. When the mushrooms are cooked, take them out with a slotted spoon and lightly fry them in sunflower oil.
5. Dip the potatoes into the boiling broth, let it boil for 10 minutes.
6. Add stir-fried vegetables to the mushroom broth. Salt.
7. Put the mushrooms in the soup. Let it boil for 3 minutes. Turn off the stove, cover with a lid, leave for 20 minutes.
8. Serve with herbs and black pepper.

Cream soup with porcini mushrooms

This dish is served in the best French restaurants. You have the opportunity to feel like a real aristocrat and taste the tender and delicious mushroom cream soup.

Ingredients:

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

Cooking:

1. Boil the mushrooms. Drain the mushroom broth into a separate container.
2. Cut the onion into cubes, fry.
3. Fry the mushrooms in a pan with cream and flour.
4. Separately, fry the croutons in olive oil, adding squeezed garlic.
5. Combine mushrooms and onions in one mass. With a blender, give the consistency of mashed potatoes, constantly adding mushroom broth.
6. Serve soup garnished with leek rings and croutons.

White mushroom soup

The soup becomes even thicker. It can also be given a creamy flavor by sautéing the mushrooms in cream or by adding them during the mashing process.

Ingredients:

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

Cooking:

1. Rinse mushrooms, boil in salted water. Do not pour out the broth.
2. Boil potatoes separately.
3. Onion cut into cubes, fry.
4. Blend the mushrooms, potatoes and onions with a blender, adding a little mushroom broth.
5. Finely chop the greens, sprinkle on top. Serve with sour cream.

Soup with beans and porcini mushrooms

The beans make the soup richer and thicker. With porcini mushrooms, its white variety is better combined.

Ingredients:

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

Cooking:

1. Mushrooms cut into pieces, boil for 30 minutes. Remove foam constantly.
2. Grate the carrot, cut the onion into cubes. Fry them in butter.
3. Remove the mushrooms from the broth, fry them in butter.
4. While the mushrooms are fried, dip the diced potatoes into the mushroom broth. Let the soup simmer for 10 minutes.
5. Add roasted carrots.
6. Put the beans in the soup, then the mushrooms. Salt.
7. Let soup simmer for 5 minutes, cover and let sit for 20 minutes.
8. Sprinkle generously with chopped parsley.

Cheese mushroom soup

Cheese makes the soup tender, gives a special taste and enhances the aroma of wild mushrooms. Serving this soup is recommended with croutons and a sprig of parsley.

Ingredients:

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

Cooking:

1. Boil mushrooms in water until half cooked.
2. Add diced potatoes.
3. When the broth boils again, put the processed cheese. To make them melt faster, it is better to cut them into slices. The soup must be constantly stirred, make sure that the cheese is completely melted.
4. Onion cut into cubes and fry until golden brown.
5. Add onion to soup. Salt a little.
6. Let the soup brew for 15-20 minutes.
7. Sprinkle with grated cheese and black pepper before serving.

With porcini mushrooms, you can cook a classic clear soup or make puree soup. Cream and cheese make the taste more tender. If you want to reduce the calorie content of the dish, then add vegetables and mushrooms not fried to the soup.

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 cubes).
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.

Mushroom soup made from fresh porcini mushrooms turns out to be so ... summery, light, with a bright and rich mushroom flavor, and subtle notes of fresh herbs and garlic. Below I will tell you how much to cook porcini mushrooms for soup and how to make the taste of soup brighter, more interesting and emphasize the noble taste of porcini mushrooms. Well, let's go cook?

Ingredients:

• 500 gr. fresh white mushrooms
• 2 liters of water
• 2-3 pcs. potatoes
• 1 carrot
• 1 bulb
• 1 parsley stem
• 3 tbsp vegetable oil

For submission:

• white bread toast
• Parmesan
• garlic
• parsley

How to cook fresh porcini mushroom soup:

To cook soup from fresh porcini mushrooms, first we prepare vegetables: cut the potatoes into small cubes, carrots arbitrarily, leave the onion whole and do not forget about the parsley root.

We put the prepared vegetables in a saucepan, fill it with water and put it on the stove. Bring to a boil and lower the temperature.

We clean the porcini mushrooms for soup, wash and cut into large pieces, approximately, as in my photo.

Dip the prepared porcini mushrooms in boiling water and boil for 20 minutes.

Then we recline in a colander, and let the liquid drain completely.

We heat vegetable oil in a frying pan and send our porcini mushrooms to fry.

Stirring constantly, fry the mushrooms until golden brown. At the end, salt and pepper.

By the time the porcini mushrooms are cooked, the vegetables in our broth will be fully cooked. At this stage, we remove the onion and parsley root - we no longer need them.

Add porcini mushrooms to the vegetable broth, cover the pan with a lid and bring to a boil. At this stage, you need to salt the soup from fresh porcini mushrooms and add spices. We boil our soup with porcini mushrooms for 3-5 minutes, and turn it off.

“There are two ways.

The first is to boil the mushrooms in order to protect them just in case, and then cook the broth in the second water. My aunts, who grew up and lived in the village, taught me to cook soup with the second broth, and drain the first one. The first time they boiled the mushrooms with salt so that the worms came out, then the mushrooms were washed and poured with water the second time, boiled, and only after that they generally used the mushrooms for food. They even fried twice boiled mushrooms, they were so afraid of poisoning. I saw in one TV show how brave chefs used wild mushrooms raw - well, this is at your own peril and risk. I think it's better to play it safe. Boil twice before use, in my opinion, this is too much, but once - you can.

Accordingly, the second way is to cook soup immediately from raw mushrooms. There is an opinion that porcini mushrooms can not be boiled, they are safe. But whites are not always available. And if you use a mix of different mushrooms, then you must first boil them, so I will show you how to cook the soup in the first way.

You can cook soup from one type of mushroom, for example, porcini (as in our case), mushrooms, mushrooms - or you can make a mix. Milky mushrooms, that is, mushrooms, milk mushrooms, pigs, nigella, are not suitable for these purposes. They are good for pickles, and the bitterness that is contained in their milky juice will be given to the soup. The only exception is mushrooms, from which the soup turns out wonderful. In the soup mixture, you can add chanterelles, honey mushrooms, boletus, russula, mushrooms, kids, boletus, boletus.

In winter, soup is already made from dried mushrooms, and they must first be soaked overnight and then washed properly: there is a lot of sand in dried mushrooms, and dried worms are also found, some react sharply to this. It is better to boil dried mushrooms beforehand, because they are dirtier than fresh ones, and when dried, they draw dust and earth into themselves. But already on the second broth, cook the soup.

By the way, mushroom soup can be cooked in chicken, fish, beef broth. You can't spoil the soup with mushrooms. But we will prepare a lean version.

1.

The shape of the sliced ​​​​mushroom depends on what we want to see in the soup. If you want a clear mushroom shape, then cut into slices along the stem. For aesthetic reasons, you can buy mushrooms of approximately the same size.

It is important to show the form, because it is beautiful. And you can immediately see that these are not champignons, but noble mushrooms. And then some take the cheapest mushrooms, add a little porcini for flavor and say that they have porcini soup.

2.

And you can cut the mushrooms into slices, thus fitting them to one caliber. Small mushrooms can be cut into halves or quarters.

Large porcini mushrooms, overcooked, I usually do not take, they do not hold their shape. Usually you walk through the forest and see that large mushrooms are standing, but there are no small ones: this means that the mushroom pickers simply did not cut them, there is no need.

If there are few small and medium mushrooms, there are many large ones, and you want to cook the soup. I do this: I tear off and throw out the sponge from the hat, and use the rest. In terms of taste, large mushrooms are much inferior to young ones. But they can be dried, crushed, made mushroom powder, which can then be added to cheap mushroom soups to enhance the taste and aroma.

3.

Throw chopped mushrooms into boiling water. Water should be poured twice as much as the volume occupied by fresh mushrooms. Soon foam will begin to stand out - remove it with a spoon; it is in the foam that all the dirt, bugs, blades of grass are contained. Then boil the mushrooms for another 10 minutes. You probably bought mushrooms at an expensive market, they are very clean, but it happens that the water from the first broth is already black. Therefore, we do not use it.

It is not always clear whether there are worms in mushrooms or not. If you are not sure, then it is better to salt the water, they will crawl out of the salt. There is another way. Before boiling, put the mushrooms in cold salt water (in a strong solution), the worms will crawl out, after which the mushrooms can be boiled. But! In cold water, the mushrooms become limp, that is, then they will not have a pronounced form in the soup. I personally am not afraid of worms, I eat with them, this is a good protein.

During the first boil, the mushrooms will decrease in size by about half.

4.

Drain the mushrooms in a colander, pour cold water into a saucepan and put the mushrooms into it. This is a fundamental point. When we need to cook a rich broth, we put the product (meat, fish, mushrooms) in cold water, because as substances are released from it, the water will be saturated. Leave the mushrooms to cook for 30 minutes over medium heat, do not forget to remove the foam.

If you want to make a thick soup, then for 500 grams of mushrooms you will need about 3 liters of water, if you want to make a medium-thick soup, then take 5 liters. I will make soup with 3 liters of water.

5.

In the meantime, prepare vegetables for sautéing. Let's start with turnip processing. Before the appearance of potatoes in Russia, turnips were the head of everything. It is healthier than potatoes: less starchy, it has more vitamins. By the way, turnips can be used both instead of potatoes, and with it.

For 500 grams of mushrooms, you need to take 400 grams of turnips. From a young turnip, the peel comes off by itself. We have an older turnip, it must be peeled like potatoes. The more veins and fibers inside the turnip, the older it is.

Turnips can be put to boil with mushrooms, or you can send it to the sauté. Boiled turnips will have a brighter taste.

If you want to emphasize that the soup you have with turnips, then cut it into slices and boil with mushrooms.

6.

I will saute turnips. It is accepted that all roasted vegetables have the same cut shape. I love cube.

7.

In the same way, cut two medium carrots (if you put more, the soup will become sweeter) and a head of onion.

When sautéing, it is better to first fry the carrots for a couple of minutes, then the onions, and then toss the turnips. Saute vegetables in refined sunflower oil over low heat for 15-20 minutes.

Turnips, carrots and onions are the canonical, authentic composition of the soup. But if you add tomatoes, they definitely won't spoil the soup. I would not add bell pepper, it will pull the taste over, and we have mushroom soup, not vegetable.

8.

Do not forget to look at the soup and skim off the foam.

9.

Cut green onions and dill into small bunches of 5-7 stalks. Green color will enliven the soup, well, no one canceled seasonal vitamins.

Cut off the dill stems, do not add them to the soup. But you can then add them to fish broth - or cook smoothies that are now fashionable with their participation. And in mushroom soup, their participation is inappropriate, they are quite tough.

10.

Add sautéed vegetables to soup. Wait until the soup boils, turn off the heat. The soup is almost ready.

11.

And now the element of the show. I add bay leaves to the soup, but not in the usual way: I set it on fire.

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 the semolina into the dish, 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 was prepared during the 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.