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How to cook soup with porcini mushrooms. Mushroom soup with fresh and aromatic mushrooms

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 to mushroom broth vegetable roast. 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. Fry separately in olive oil croutons, 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 creamy taste, if you fry mushrooms in cream or add them in the process of mashing.

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. forest 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 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.

Borovik or porcini best absorbed digestive system person. It contains a large number of useful elements, in addition, it has good palatability. Fresh fragrant soup from porcini mushrooms will become a full-fledged 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 preliminary preparation, 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.

To eat from time to time throughout the year mushroom soup Chik needs 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 the 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 required amount water and bring to a boil over medium heat.
  4. Boil 30 minutes.
  5. Peel vegetables, cut into cubes.
  6. Fry onions and carrots in 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 are suitable own conservation. 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, pour 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.

Satisfying nutritious soup with chicken, mushrooms and noodles will be a complete meal for every member of the family. You can take it with you to work in a special food container and warm it up in microwave oven. In this dish, you can use any kind of forest mushrooms, this particular 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 of heavy cream or a slice 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.

The classic recipe for mushroom soup includes potatoes. It thickens the broth. In addition to mushrooms and potatoes, the recipe is traditionally supplemented with onions, carrots and herbs. 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. In a 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.

Video

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 root
  • 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 prepare the 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.

White mushrooms for soup clean, wash and cut large pieces, approximately, as at me on a 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 to vegetable broth porcini mushrooms, 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.

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 everyone, from small to large. 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 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

White mushroom soup meat broth will 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. Most milestone- 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. She will do ready meal thicker.
  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.

It's no secret that mushroom soup is a wonderful dish worthy of haute cuisine, but at the same time even a novice hostess can cook it. According to the classic recipe, in addition to mushrooms, vegetables (onions, carrots, potatoes) are put in the soup, but for a change and to give the soup an additional taste, you can add additional flavors by turning on your imagination, for example, add noodles, barley, oatmeal, buckwheat, and even beans, zucchini, eggplant, pumpkin, etc. Mushroom soup already turns out with an incredibly rich, bright taste, fragrant and healthy, and with additional ingredients- it's just a fairy tale!
I propose to cook soup from porcini mushrooms according to the classic recipe.

Classic porcini mushroom soup ingredients.

White mushrooms - 500 g
Water - 1.5 l
Peppercorns - 2-3 pcs.
Bay leaf - 1 pc.
Onion - 1 pc.
Carrot - 1 pc.
Sunflower oil - 2 tbsp.
Potato - 500 g
Garlic - 1 clove
Salt - to taste
Ground black pepper - to taste
For submission.
dill greens
Sour cream

How to cook classic porcini mushroom soup.

1. I want to note that for mushroom soup, you can use both fresh porcini mushrooms and dried ones. I decided to cook this time a soup of fresh porcini mushrooms. Wash them well and cut into large pieces. We put the pan on the fire, lay the mushrooms and fill it with water. Add optional peppercorns, bay leaf, salt. When the water boils, remove the resulting foam. Cook the mushroom broth over low heat for 40 minutes.
If you are making soup dried mushrooms, they should be thoroughly washed from all sorts of debris and sand and soaked in cold water for several hours (preferably overnight). So mushrooms will give water unnecessary and harmful substances. Can be soaked in warm water, then it will take less time to soak, but I still advise you to spend more time and soak them in cold. After soaking, the mushrooms should acquire their former structure and volume. If you wash the mushrooms well, the water drained from the mushrooms after soaking will be clean, 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 to be tasty, beautiful and incredibly fragrant.
2. While the mushrooms are cooking, let's take care of the rest of the products. Onions (medium size) and carrots are peeled, cut into small cubes (carrots can be grated if desired on a medium grater, but cut into small sticks in the soup, it looks prettier). Put a frying pan on high heat sunflower oil, warm up. We spread the onion and fry until transparent, then add the carrots and sauté for 5-7 minutes.
3. Peel the potatoes, wash and cut into small cubes. When the mushroom broth boils 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. We taste, we pepper. We take it off the fire.
4. Ready soup Pour into bowls, sprinkle with chopped dill and add sour cream.