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How to cook mushroom soup. Fresh porcini mushroom soup with potatoes

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 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. 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.

How to cook soup with dried mushrooms? Mushrooms

  1. Soak the mushrooms in cold water for three hours. Then boil, add potatoes, onions, carrots, thin noodles, a little vegetable oil and the soup is ready!
    Enjoy your meal!
  2. as usual. .
    just soak the mushrooms in water for a while so that they swell .. and then do whatever you want with them)
  3. And I do so. Dry mushrooms pour about 1 liter of water and put on gas. You just have to watch so that it doesn’t boil, it happens quite quickly and can just run away ...
    In another pot I boil salted water for soup.
    When the mushrooms boil, I turn off the water, carefully remove the mushrooms with a slotted spoon, rinse them with water and cut into strips and send them to a pot of water for soup. And the water from under the mushrooms is very quietly poured into the same pan. Why quietly? , because all the dirt from the mushrooms has settled to the bottom ...
    In a pan, I stew onions with grated carrots on a coarse grater and into the soup, rinse the pan with about a glass cold water and this water, too, in the soup. By the way, I don’t let the soup boil and I have it covered with a lid. Next, add the chopped potatoes. When the potatoes are cooked, add the vermicelli, stir everything thoroughly so that the vermicelli does not stick together. I let it cook under the lid for 10 minutes, then without removing the lid I turn off the gas and leave it for 20 minutes. The vermicelli will come by itself and will not be digested.
    I add sour cream to the soup bowls.
  4. Potato soup with dried mushrooms

    For the recipe you will need:

    potatoes - 3-4 pcs.
    carrots - 1 pc.
    parsley root - 1-2 pcs.
    onion - 1/2 onion
    tomato puree - 1 tsp
    fat (or ghee) - 1 tsp.
    dried mushrooms - 1-2 tbsp. l.
    parsley or dill - to taste.

    Soak the mushrooms in cold water for several hours (preferably overnight). Then prepare the mushroom broth. Cut the roots into strips, finely chop the onion, add tomato puree and sauté all together in fat. Put browned roots into boiling broth, bring to a boil, add diced potatoes and cook for 15-20 minutes. At the end of cooking, season the soup with salt and pepper.

  5. wash the mushrooms, soak them in water for an hour, pour as much water as you want to make soup. then you pull out the mushrooms again, wash them, boil the water from the soaked mushrooms, put the mushrooms, potatoes, carrots and onions there, you can fry the onions and carrots in a pan before that. or noodles or barley, separately pre-cooked.
  6. Pour the mushrooms with cold water and let stand. I leave for the night. Maybe less. Then drain the water. Mushrooms cut so that they are not very large. Pour in water again and bring to a boil.
    Saute onions and carrots vegetable oil. Add to mushrooms. The potatoes are cut into cubes and add buckwheat or vermicelli (cobweb). Cook until tender, salt to taste. Serve with sour cream!
  7. pour water into a saucepan. put mushrooms. potatoes add carrots and greens to the soup and rice. - you can eat...
  8. soak the mushrooms in hot water, then rinse well and cut into small pieces. Throw them into boiling water. While they are cooking, peel the potatoes and cut them into cubes, they are also in the soup. Separately fry the onions and carrots. 5 minutes before readiness, throw in vermicelli and fried vegetables. Cook until the vermicelli is ready.

Boletus or white fungus is best absorbed by the human digestive system. It contains a large number of useful elements, in addition, it has good taste. Fresh fragrant porcini mushroom soup will become a full-fledged delicious lunch, you can diversify it with various vegetables, pasta, 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.

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 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 cooked quickly, but this does not affect its flavor and taste qualities.

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, then instead of water, you can use chicken or meat broth.
  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 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

Among all edible mushrooms the most popular is the white mushroom, or boletus. It is called the "noble mushroom" for its excellent taste and great benefits for the body. White fungus is rich in essential amino acids, which are absorbed by the body by 80%, vitamins, antioxidants, macro- and microelements. These substances have a positive effect on the thyroid gland, heart function, immune system, digestive system and speed up metabolism. Borovik is important product in a healthy and vegetarian diet.

Various dishes are prepared from white mushrooms, they are dried, frozen, salted and pickled for the winter. Mushroom broth contains more nutrients than chicken broth and improves digestive processes. Soups from porcini mushrooms are tasty, satisfying and healthy.

Preparing mushrooms for cooking

Soups are prepared from any processed porcini mushrooms (dried, frozen and fresh). During processing, porcini mushrooms do not darken, so the broth is clean and transparent.

In season, soup from fresh noble mushrooms will be the most useful, and processing of fresh mushrooms takes less time. Mushrooms are sorted, washed, cut, and they are ready for cooking.

Dried and frozen mushrooms are inferior to fresh ones in terms of vitamin content, but the rest useful material saved after processing.

In order not to lose nutrients, frozen mushrooms must be properly thawed.

  1. A flat large plate is lined with paper towels and mushrooms are laid out in one layer.
  2. A plate with mushrooms is left for 20-30 minutes in the refrigerator. Mushrooms gradually begin to thaw, and towels will take away excess moisture.
  3. Mushrooms do not have to be completely thawed, but they should be easy to cut with a knife.

dried mushrooms require more preparation time. Porcini mushrooms are not washed before drying, so they are washed before and after soaking.

Dried mushrooms can be soaked in three ways:

  • in cold water for 60 minutes;
  • in hot water for 30 minutes (express soak);
  • in cold milk for 30 minutes to soften the rich taste.

Water and milk after soaking the mushrooms acquire a bitter taste, so they are not used for cooking. If the mushrooms are dried in large slices or whole, then the soaking time may increase up to two hours. Homemade mushrooms are dried at high temperatures, so they will take longer to soak than store-bought ones. Dried mushrooms give rich taste, so they are not recommended to add more than a handful to a three-liter pan.

To make the porcini mushroom soup more fragrant and nutritious, after preparation, the mushrooms are fried in butter, which complements the taste of the mushrooms.

Types of first courses of porcini mushrooms

There are a large number of recipes for soups with porcini mushrooms, as mushrooms go well with many vegetables, cereals (millet, rice, buckwheat, pearl barley), legumes (beans) and pasta(noodles, vermicelli and small pasta). Soups are prepared lean or with the addition of butter, cheese, cream and sour cream. If processed mushrooms are not fried with oil, then the calorie content of soups is reduced.

Vegetable soup with porcini mushrooms

Any processed porcini mushrooms are suitable for soup. It is cooked with potatoes, onions and carrots, sometimes celery stalk, leek, zucchini, parsley and celery roots are added. Processed porcini mushrooms are fried separately, onions and carrots are separately fried, the rest of the vegetables are simply cut and sent together to the water. At the end, a lot of greens and cream are added.

You can give a thicker consistency with the help of semolina (1 teaspoon per 1 liter of soup). If you grate the carrots on a fine grater, it becomes invisible in the soup, and will give a beautiful golden hue.

Shchi with porcini mushrooms

The diet of a Russian person cannot be imagined without rich fragrant cabbage soup. Porcini mushrooms will be an excellent alternative to meat during fasting and diets, although there are recipes for mushroom cabbage soup with meat. Often mushroom soup is cooked with red or white beans.

Pickle with porcini mushrooms

Noble mushrooms go well with pickles and pearl barley. The recipe for pickle with mushrooms is quite simple.

For 4 servings take:

  • 1/3 cup pearl barley;
  • 1/2 cup cucumber pickle;
  • 250 gr. fresh white mushrooms;
  • 4 things. potatoes;
  • 2 pcs. pickles;
  • 1 PC. onion;
  • 1 carrot;
  • 3 tbsp vegetable oil;
  • greens to taste.

Cooking:

  1. The groats are washed, soaked for 1 hour and washed again.
  2. The swollen cereal is poured with water (2 liters) and boiled until soft.
  3. Products are cut: onions in half rings or small cubes, peeled potatoes with pickles - cubes, washed porcini mushrooms - in slices, rubbed carrots.
  4. Prepared mushrooms with potatoes are laid out in a saucepan with ready-made pearl barley, add ground pepper, salt and cook for 20 minutes.
  5. Onions and carrots are fried in oil, cucumbers are added and stewed for 3-4 minutes.
  6. Brine is poured into the soup, vegetables with cucumbers, herbs are added and brought to a boil. Fragrant mushroom soup is tasted for salt and removed from heat.

Noodle soup with porcini mushrooms

Noodle soup is made from any processed porcini mushrooms, but it is richer and more aromatic from dried ones. The soup only needs three ingredients: noodles, mushrooms and onions. The soup acquires a unique taste if pre-soaked mushrooms are fried with onions in butter.

Borscht with porcini mushrooms

Borscht is made from any processed porcini mushrooms. Especially tasty and rich mushroom borsch is obtained with beans. Sometimes prunes are added to borscht.

White mushroom soup

From porcini mushrooms, thick and tender puree soups are prepared. They are prepared like ordinary dressing soups, only at the end of cooking sour cream or cream is added and crushed with a blender. Serve puree soup with cheese grated on top, croutons with garlic or crackers. Mushroom puree soups cooked with chicken, cheese, vegetables and mushrooms.

White mushroom soup with buckwheat

Porcini mushrooms go well with buckwheat. Soup with buckwheat is thick, fragrant and quick to prepare.

For 6 servings take:

  • 100 gr. buckwheat,
  • 200 gr. frozen white mushrooms
  • 400 gr. potato,
  • 1 PC. carrots,
  • 1 PC. onion,
  • 50 gr. butter.

Cooking:

  • mushrooms are cut, spread in water (2.5 liters) and boiled for 15 minutes;
  • buckwheat groats are washed, potatoes are cut. All spread to the mushrooms and cook for 15 minutes;
  • carrots and onions are fried in oil for 10 minutes, added to the soup, seasoned with salt and pepper. fragrant soup bring to a boil, cook for 3 minutes and remove from heat.

Soups from porcini mushrooms are also prepared with the addition of rice, millet, semolina, pasta and vermicelli.

Methods for preparing soups from porcini mushrooms

It is convenient and easy to cook porcini mushroom soups on the stove. Such soups are prepared from 30 to 45 minutes, the products are laid gradually, which eliminates the digestion of any ingredient. Mushrooms and vegetables are fried separately and combined in the soup.

Mushroom soups are rarely cooked in a pressure cooker. Under high pressure, the cooking time is halved. During cooking, the lid cannot be opened, which excludes the gradual addition of products. This method is suitable for mushroom soups if the cooking time is the same for all ingredients. Mushroom soups with legumes and pasta are not recommended to cook in pressure cookers.

Multicookers are suitable for cooking any mushroom soups. Puree soup is excellent if the cooking time is increased to 1 hour. Products are digested and easily whipped with a blender.

If the ingredients are added at the same time without frying mushrooms and vegetables, the usual taste of mushroom soup changes. Simple dressing soups porcini mushrooms are tasty, but not ideal.

Choose any method, type of cooking and enjoy healthy soups from porcini mushrooms!

In the midst of a mushroom season, the Lord himself ordered to cook mushroom soup from strong and fragrant porcini mushrooms! There are many recipes for a delicious noble dish, each housewife has her own, branded one. I have several of them, I cook them differently according to my mood. The dish turns out to be hearty, although it does not always contain meat, mushrooms are also protein.

Strong boletus is admirable, dishes prepared with white mushrooms are traditional in the cuisine of Russia and other countries. Soup is an all-season dish; it is prepared from fresh, dried and frozen mushrooms. Meat-eaters can cook a dish in beef and pork bone broth, with chicken.

How to cook mushroom soup with porcini mushrooms - secrets

The peculiarity of the fungus is that when thermally processed, it does not lose its shape and color. The noble mushroom gives a rich clear broth, unlike its other counterparts, whites do not need to be pre-boiled, removing harmful substances.

A rich mycelium is almost impossible to spoil, especially knowing a few cooking secrets:

  • Take a lot of mushrooms, do not regret classic recipe it is white that reigns, and the remaining components only add richness.
  • Cut the mushrooms coarsely, in a plate they look beautiful and delight the eye.
  • Mushrooms are boiled for about 35-40 minutes, cook longer - only spoil, the unique taste of the mushroom will disappear, and the aroma will be lost.
  • Dry whites are first broken into pieces (quite large, otherwise they will be lost in the soup), soaked, then boiled for 20 minutes, no longer.
  • Garlic and white wine will add some zest to the broth. They are added in the process of frying carrots with onions.
  • Barley is a traditional dressing for mushroom soups, however, vermicelli is also very out of place.

Classic Mushroom Soup Recipe

Wanna understand real taste white fungus, cook a classic soup without adding additional ingredients to it.

Take:

  • White.
  • Water - 1.5 liters.
  • Potato - 3-4 pcs.
  • Peppercorns, garlic - a clove, sunflower oil, salt, sour cream in a plate.

Step by step preparation:

  1. Prepare the mushrooms in the boil - peel, wash and chop coarsely.
  2. Fold in water, let it boil and cook for 40 minutes, not forgetting to remove the foam. If desired, immediately add bay leaf and peppercorns. I never put laurel - I don't like it.
  3. Chop the onion and grate the carrots, then fry them one by one. Garlic is fried at the same time as the onion, if you decide to add it.
  4. When the whites are ready, put the potatoes cut into strips in a saucepan. Shortly before the potatoes are ready, add the frying. You need to salt the soup at the end of cooking, along with the addition of fried onions and carrots.

Classic mushroom soup with dried porcini mushrooms

It takes quite a bit of time to cook, and the taste justifies your hopes. I used to cook without garlic, but lately I’ve been adding it, and I don’t regret it at all - a certain zest and a special charm appear.

You will need:

  • White, dried.
  • Bulb - 1 pc.
  • Chicken broth, or replace with vegetable - 750 ml.
  • Garlic - 2 cloves.
  • Oil - 3 tbsp. spoons.
  • Salt, parsley, pepper and sour cream - take to taste.
  • Potatoes are added to the dish if desired.

Cooking:

  1. First, break dry mushrooms into pieces and soak for several (preferably overnight) hours - they should become soft.
  2. In a frying pan (in a small saucepan), fry finely chopped onion with garlic in oil. They must become transparent.
  3. Add mushrooms to the onion and garlic, simmer over low heat together until the volume is less than half.
  4. Transfer to a saucepan and pour in the broth. Sometimes I cook mushroom soup with chicken, but then I take it, boiled, from the broth, and cut it into pieces.
  5. Don't forget to season with salt and black pepper. After boiling, make the smallest fire and cook for about fifteen minutes. In a plate, serving, put sour cream and parsley.

white barley soup recipe

Barley and meat broth will add richness to the soup, this recipe also included in classic version cooking.

You will need:

  • Mushrooms.
  • Meat broth.
  • Barley - 60 gr.
  • Lukovka.
  • Carrot.
  • Potato - 3 pcs.
  • Bay leaf, pepper, garlic, sour cream and herbs in a plate, salt.

Cooking:

  1. Soak barley beforehand - the cereal will cook faster.
  2. Boil the mushrooms (40 minutes), adding the carrots cut into circles and the whole onion. Remove the onion after cooking the mushroom broth and discard.
  3. Lay barley, cook for 20 minutes, add potatoes and cook until it becomes soft.
  4. Add pepper, bay leaf, salt, let it boil strongly and remove from the burner. If you have time and patience - let the dish brew a little. Serve with herbs and sour cream.

Soup with noodles from frozen porcini mushrooms

Optionally, cook a dish with the addition of meat, the condition is not strict, mushrooms are also a complete protein and the soup will turn out to be satisfying in any case.

  • Mushrooms, fresh, frozen or dried.
  • Potato - 3 pcs.
  • Onion and carrot - 1 pc.
  • Vermicelli - a handful.
  • Salt.

Cooking:

  1. It is very convenient to cook from frozen mushrooms - throw them into water, let it boil and cook until tender for 40 minutes.
  2. Fry finely chopped onions, add grated carrots to it.
  3. Add potatoes to the mushroom broth, let it cook for 10 minutes, add the vermicelli.
  4. When the potatoes with noodles are ready, add the frying, salt and pepper, put the bay leaf if desired.

Delicious soup with cheese and mushrooms

Take:

  • Mushrooms - 400 gr.
  • Lukovka.
  • Potato - 4 pcs.
  • Processed cheese - 3 pcs.
  • Water - 2.5 liters.
  • Sunflower oil, salt.
  1. Fry finely chopped onions, add chopped whites to it and cook for 40 minutes, no more.
  2. Boil the water, add the potatoes chopped into a nightingale, when it is cooked, put the mushrooms with onions and grated processed cheese. The cheese will be easier to rub if you freeze a little in the freezer.
  3. Salt the soup, let it boil strongly and remove from the burner.

Fresh porcini mushroom soup

There are many recipes for cream soup, I picked up the simplest one, with cream. Gourmets add to the ingredients cauliflower Try it, I haven't done it yet.

Take:

  • White - 400 gr.
  • Onion - 2 pcs.
  • Butter - 50 gr.
  • Chicken broth - 2 cups.
  • Cream, fatty - a glass.
  • Pepper, salt, herbs.
  1. Melt half the butter in a frying pan and fry the finely chopped onion.
  2. Cut the mushrooms, add to the onion and fry a little together.
  3. Put the mushrooms with onions into the boiled broth, cook for a quarter of an hour and transfer to a blender.
  4. Grind to a puree and return to the pot.
  5. Pour in the cream, add spices and bring to a boil.
  6. Boil, stirring, for five minutes, then proceed to the tasting - you will get incredible pleasure.

The recipe for soup with mushrooms in a slow cooker

Take:

  • Mushrooms - 500 gr.
  • Potato - 4 pcs.
  • Carrot.
  • Water - 1.5–2 liters.
  • Sunflower oil for frying.
  • Salt, herbs, pepper.
  1. We set the "Baking" mode and fry the chopped onion, then add the grated carrots and continue to fry for 10 minutes.
  2. Put washed and chopped mushrooms in a bowl, fry for a quarter of an hour.
  3. Add shredded potatoes and pour in water.
  4. Cover the lid, change the mode to "Stew", continue cooking the soup for an hour and a half. If desired, half an hour before readiness, put the shabby melted forty.

There are countless recipes for porcini mushroom soup, I am attaching a video recipe, and let the most delicious food! With love… Galina Nekrasova.