Mushroom soup from porcini mushrooms recipe. The simplest and most delicious soup made from fresh porcini mushrooms

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Most chefs know how to make mushroom soup, but not everyone has the secrets of cooking a delicious, aromatic dish that will excite your appetite even from the photo. All family members will definitely appreciate the taste of this first dish, which will saturate the body and give strength and energy. It will take no more than half an hour to prepare a dish of fresh mushrooms, so this is a quick recipe.

How to cook mushroom soup

The first stage of the process of how to cook mushroom soup from fresh mushrooms will be the competent selection of the main components. When purchasing, you should pay attention to the appearance - the cap of any type should be elastic, without damage or looseness. If you buy champignons, they should be light white, with a whole stem. When purchasing forest mushrooms - porcini, honey mushrooms, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a petticoat on the stem; the hat plates are smooth and light-colored.

To make a delicious mushroom soup from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, the taste of the broth will not be as rich, and its color will not be appetizing. You can use any broth for cooking - plain water, vegetable broth, beef broth, pork broth. It is especially tasty to make the dish with chicken broth.

How long to cook

Having selected the ingredients and decided on the dressing, the question arises of how long to cook wild mushrooms for the soup. The cooking time depends on the type of ingredients used. Champignons are the fastest to cook because their flesh is tender and easily boils to the desired consistency. White and boletus boletuses take the longest to cook, because first you need to boil them separately and then add them to the rest of the ingredients. On average, cooking takes an hour.

Fresh mushroom soup recipe

Appetizing photos and videos accompany every recipe for soup with fresh mushrooms found online. This makes life much easier for a novice housewife who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it’s easy to understand how to process one or another component, in what order they should be placed in a pan, and what to season the finished dish with.

There are many recipes for mushroom dishes that are cooked using champignons or wild mushrooms. Slightly less common options for preparing broth are honey mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus mushrooms have a pronounced aroma, which is ideal for cream soup.

From porcini mushrooms

It will be useful for novice cooks to familiarize themselves with the recipe for how to make soup from fresh porcini mushrooms. It will be simple if you follow every instruction, observing the technology and execution order, and maintain 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 them, cut into cubes.
2. Boil water with bay leaf, add mushroom pieces, cook for half an hour.
3. Cut the potatoes into cubes, chop the onion, grate the carrots coarsely.
4. Add potatoes to the broth. Cook for 10 minutes, then the onion, after 5 minutes the carrots, and after the same amount of time the vermicelli.
5. Cook for 5 minutes, turn off the heat, remove the bay leaf.
6. Serve with chopped parsley.

From champignons

The simplest recipe that any housewife can easily make is champignon soup. You can buy them in any store or market, and in the end the prepared dish will have a pleasant aroma and excellent taste. This is a hearty meal that can easily become a complete meal. The chowder is well served, 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 the champignons, cut in half, add water. Cook covered over medium heat for 35 minutes.
2. Chop the onion and fry in oil until golden brown.
3. Cut the potatoes into cubes, put them in the broth along with the rice and leave for a quarter of an hour.
4. Place the fried onion and chopped parsley into the pan, add salt.
5. Close the lid and leave for 5 minutes.

From honey mushrooms

Soup made from fresh honey mushrooms has an unusual taste, which is important to buy true and not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey fungus has a subtle aroma, refined taste with a slight pungency, which is well emphasized by dried dill, bay leaf and ground black pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.

Ingredients:

• fresh honey 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 g.

Cooking method:

1. Sort the honey mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
2. Drain in a colander, dry with towels, cut off the legs. You can throw them away or save them for another dish: in this case, you will need caps.
3. Cut them into slices.
4. Cut the potatoes into cubes, chop the onion.
5. Place potatoes in a saucepan filled with water. Boil. Cook over medium heat for 20 minutes.
6. Fry the onion with butter in a frying pan for 3 minutes. Then pour a glass of water, salt and pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until the moisture evaporates.
7. Add the roast and cook for another quarter of an hour.
8. Cover with a lid and let steep for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

With potato

Mushroom soup with rice and potatoes turns out to be very satisfying due to the combination of high-starch vegetables and cereals. Any type is suitable for the dish - white mushrooms, champignons, butter mushrooms, oyster mushrooms. To make the dish more flavorful, it is seasoned with fresh garlic and cooked in 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 (meat or chicken) - liter.

Cooking method:

1. Cover mushrooms with 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, add rice, finely chopped carrot cubes and potato pieces.
4. Salt, pepper, season with bay leaf. After 10 minutes of cooking, add the onion and mushroom mixture and cook for another quarter of an hour.

With pearl barley

The soup with mushrooms and barley, which is prepared according to an old proven recipe, has a thick consistency and incredibly attractive aroma. If you want to achieve a truly ancient taste, pour the finished stew into ceramic pots and put it in the oven for half an hour: then you will be able to repeat the secret of cooking the dish 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 pearl barley for 2 hours.
2. Peel the boletus mushrooms, add water, boil, skim off the foam. Season with salt. pepper, bay leaf. Cook for 45 minutes.
3. Cut the onion into cubes, grate the carrots, fry in oil.
4. Cut the potatoes into cubes.
5. Cut the boiled boletus into cubes, return to the pan, add the roast and cereal, cook for 10 minutes.
6. Add potatoes, cook for another 15 minutes.
7. Leave in a warm place for an hour to allow the dish to steep. Serve with sour cream and herbs.

With boletus

If vegetarians are thinking about how to prepare an 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 consistency and pronounced aroma. Before cooking, be sure to remove the oily, bitter film from the caps, to which dirt sticks. You don't need to add anything - the butter dish itself has a rich aroma.

Ingredients:

• fresh boletus – 350 g;
• potatoes – 0.6 kg;
• onion – 1 pc.

Cooking method:

1. Peel the butter, rinse, cut into slices. Lightly beat the caps with a hammer.
2. Cut the potatoes into cubes.
3. Boil water, add butter, cook for half an hour, stirring occasionally. Then add the potatoes and 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 sit for an hour.

With cream

The soup with mushrooms and cream has a delicate taste and creamy texture. The latter give the broth a pronounced aroma, beautiful appearance and greater nutritional value and satiety. For preparation, it is best to take champignons or white or 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 oil, add chopped champignons, cook for a few minutes, add flour, stir.
2. Boil water, add potato cubes, fry, salt, season with pepper and dill. Cook for a third of an hour.
3. Pour in the cream, boil, sprinkle with herbs.

With cheese

Cheese soup with porcini mushrooms is even more nutritious and rich in taste. This dish can be served on a festive table to surprise guests with its classic, noble appearance, especially if the holiday takes place in winter. If you serve it with garlic croutons, it can claim to be the main dish at a banquet.

Ingredients:

• potatoes – 0.7 kg;
• fresh porcini mushrooms – 0.3 kg;
• processed cheese – 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. Chop mushroom caps with stems, add to boiling water and cook for half an hour.
2. Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
3. Chop the onion, grate the carrots, fry in oil, add to the broth along with the bay leaf.
4. Cook for 10 minutes, chop the cheese, add, stirring constantly until dissolved.
5. Then add salt and pepper, close the lid and let it brew. If you want to get a puree soup, then grind the finished dish with an immersion blender until smooth.

With Chiken

A popular dish is mushroom soup with chicken, which has a rich taste, increased nutritional value and calorie content. So that the dish can be satiated alone, it is seasoned with vermicelli. Boiled pasta gives the broth a thick consistency, but at the same time satisfies 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 stems;
• bay leaf – 1 pc.;
• vegetable oil – 90 ml.

Cooking method:

1. Pour water over the chicken and bring to a boil, being sure to skim off 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 champignons into slices and 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 the champignons and simmer until the moisture has evaporated and is lightly fried.
5. Remove chicken from pan. Cool, cut into pieces.
6. At this time, add potatoes to the pan. Cook for 10 minutes over medium heat, then add the roast.
7. After five minutes, return the chicken fillet, vermicelli, herbs, salt and pepper cut into pieces into the pan.
8. Bring to a boil and let simmer with the lid closed.

This time we will look at making porcini mushroom soup. They have their own distinct aroma, thereby giving soups a rich, tasty base.

This dish is perfect for vegetarians and people on a diet. Prepare and delight your loved ones with delicious soup.

Ingredients:

• Porcini mushrooms – 1 kilogram.
• Carrots – 180 grams.
• Potatoes – 950 grams.
• Onions – 140 grams.
• Vegetable oil – 1 tablespoon.
• Fresh herbs for decoration.
• Iodized salt – 1 level tablespoon.
• Ground black pepper - to taste.

Recipe:

1. Porcini mushrooms are perfect for cooking soup, as they themselves are meaty and aromatic in their structure. Therefore, I dedicate this recipe to preparing porcini mushroom soup.

First, you need to clean them from adhering leaves, then rinse them in warm water. Next, place the porcini mushrooms on a cutting surface and cut into large slices, see how it looks in the photo.

2. Place the prepared porcini mushrooms in a saucepan, fill with hot water, add ½ tablespoon salt. Close the pan with a lid and place it on a burner turned on at high power.

When the liquid begins to boil and foam appears, you need to remove it, reduce the power of the burner by one and close the lid. Cook for 20 minutes, then remove from the resulting broth using a slotted spoon. Set aside for a while.

3. We wash the carrots in water and, using a housekeeper, peel them and rinse them again. Then cut the carrots into medium-sized slices. Chop it into cubes, see how it looks in the photo.

4. Peel the onions and do this under cold running water to avoid pain in the eye shell. Place the vegetable on a work surface and cut into medium-sized cubes about the size of a carrot.

5. Pour a tablespoon of vegetable oil into a frying pan with a thick bottom, add the prepared vegetables and set to fry.

Fry for 2-3 minutes, stirring occasionally with a silicone spatula, which will not damage the non-stick surface of the pan. The color of fried vegetables should be golden brown.

6. Wash the potatoes to remove any dirt in warm water, then peel them and rinse them again. Cut potatoes like onions and carrots into medium cubes.

7. Wash the green onions and dill under warm running water, then let the water drain and dry with a rag towel. Cut the green onions diagonally into flakes, and finely chop the dill.

8. Now let's move on to the main stage of preparation. Carefully place the chopped potatoes and fried vegetables into the prepared mushroom broth. Then turn on the burner to high power and bring the broth to a boil.

Turn down the burner by one, close the lid of the pan and cook in this form for 5 minutes.

9. When this time has expired, add the prepared mushrooms to the base. Mix the combined ingredients, taste the broth and add ½ tablespoon salt. Cook the soup for 10 minutes until done and at the very end pour the dill into the pan.

Cover with a lid, let the soup brew, then start the meal. When serving, sprinkle the soup with green onions.

Greetings to all readers of this blog!

To be honest, I can’t pass by porcini mushrooms: in winter, when I see them sold near the metro in bundles in dried form, and in the beginning of autumn, when they appear, I also stop all the time near the grandmothers selling them. So, they told me that since autumn is dry this year, there won’t be many porcini mushrooms. And that, before they even have time to appear, they are already ending... And honey mushrooms are already beginning.

I have to take it, I decided to myself, since this is the case. And today I made soup from fresh porcini mushrooms, but I think that frozen mushrooms can also be prepared according to this recipe. By the way, I bought frozen ones at Auchan.

So, for the soup we need

Ingredients

• 1-2 large mushrooms (about 300 grams)
• 1,250 l water
• 1 medium carrot
• 1 large onion
• 3 medium potatoes
• 2 tsp. decoys
• Greens to taste
• Salt pepper
• 2 tbsp. lie vegetable oil for frying
• Sour cream (optional)

Preparation

Before you start preparing mushroom soup, the mushrooms, of course, need to be washed and trimmed off all the “worm habitats,” if any.

Then cut the mushrooms into small pieces (I don’t like it when pieces fall out of the spoon because they don’t fit there). I indicated the approximate weight of the mushrooms, you can adjust it.

Pour cold water over the chopped mushrooms and place the saucepan on the fire to cook.

While the water with mushrooms is boiling, you need to peel the carrots, onions and potatoes.

Also cut the potatoes into cubes.

Finely chop the onion and grate the carrots on the finest grater.

As soon as the water with mushrooms boils, a lot of foam will appear: it must be periodically skimmed off with a spoon. After cooking for about ten minutes, I would even advise removing the mushrooms using a slotted spoon, and straining the mushroom broth through cheesecloth: just in case, if suddenly somewhere the mushrooms were not washed very well, so that there would be no surprise later in the form of sand on your teeth. So, strain the broth and return it to the pan.

When the foam no longer appears, add salt and add potatoes.

In the meantime, you can do the frying. To do this, fry the onion in a frying pan with vegetable oil until transparent, and then add the carrots to it so that it also turns golden.

It is these fried carrots that will add a beautiful golden color to our fresh porcini mushroom soup. And since it’s very small, it’s practically invisible: it just adds color.

You need to cook this soup for about forty minutes so that it cooks well. 5 minutes before turning off, add 2 teaspoons of semolina to the pan, sifting through a strainer. You can add pepper at this point if you haven't done so before. The semolina will add extra creamy texture to the soup. (Who doesn’t like semolina, put it in, don’t be afraid, you can hardly feel it - there won’t be any porridge!).

Before serving, sprinkle with finely chopped herbs: dill works best. And maybe a spoonful of sour cream: it tastes even better with sour cream. We ate it without sour cream (we count calories) and also liked it.

Soup with porcini mushrooms according to this recipe is rich, aromatic and very tasty. Prepare, don't hesitate.

And after yesterday’s quiet hunt (at the market, actually) I froze some pieces of mushrooms for two more times of this soup. And I think that we won’t wait for winter with them.

By the way, the beginning of autumn is not only the season of porcini mushrooms, but also the continuation of the season of eating watermelons. I recently found very interesting instructions on how to cut a watermelon so that it is convenient to eat. For those interested, the video is below. I will definitely cut my next watermelon like this! And you?

I wish you delicious accomplishments in the kitchen.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Fragrant, spicy - mushroom soup in the fall is considered a classic hot dish on the dinner table. The best basis for it, according to professionals, are forest boletuses, boletus and boletus. They give the richest flavor and lightest broth.

How to cook mushroom soup from fresh mushrooms

The general principle of operation for this first course is almost the same as that offered for other soups: first prepare the broth, which can be meat or vegetable. Then fresh boletus mushrooms are boiled, since they often require the longest preparation. Then add the remaining ingredients in order of the duration of their cooking. It is recommended to add salt and pepper to this dish in the last minutes.

The following recommendations will help you make mushroom soup like in professional culinary photos:

• A classic set of spices - bay leaf, black peppercorns, salt. It is better not to touch the remaining seasonings, so as not to overwhelm the individual aroma of the boletus mushrooms.
• Garlic is not the best additive for such a dish. The exception is French cream soups with cream.
• If you can’t cook boletus mushrooms immediately after harvesting, soak them with a spoonful of citric acid. However, this will allow you to delay the start of work by only 8-10 hours.

How to clean a porcini mushroom

The active use of this product in cooking is due to its low calorie content, coupled with an incredible taste and aroma, which is preserved even after prolonged heat treatment. In addition to soups, fresh porcini mushrooms are actively used for winter preservation, but before this, a number of complex manipulations have to be carried out. One of the main questions tormenting housewives at this moment is how to properly clean boletus mushrooms. Professionals willingly share their experience:

• If you collected this product yourself, it is advisable to carry out preliminary removal of dirt (leaves, pine needles, etc.) in the forest, at the same time cutting off a third of the stem. Keep in mind that a cap damaged by worms is a signal for the elimination of this specimen.
• Before preparing the soup, white mushrooms must be washed. For frying and drying, this step can be omitted.
• Use a medium-soft toothbrush to brush over the surface, paying special attention to the underside of the cap. If there are lesions and dark spots, remove with a sharp short knife.
• Wash the fruits only under cool water, without soaking.
• For greater reliability, it is worth cutting the cap in half lengthwise when washing.
• The mushrooms should dry on a wire rack, otherwise some of the moisture will remain, no matter how long they sit.

How long to cook

The attractiveness of most wild mushrooms is the ease of working with them. Whites are especially successful from this position, since they do not require long cooking or even passing through several waters. How long to cook porcini mushrooms for soup? Professionals advise waiting half an hour, and throughout the entire process you need to constantly remove the foam. However, some chefs are of the opinion that boletus is ready in a quarter of an hour if the water has been well salted. Too long a process will kill its bright taste.

Porcini mushroom recipes

Such a dish can look not only like a classic soup with a light transparent broth and rare inclusions of vegetables, meat, and cereals. Mushroom soup in puree or cream format “sounds” no worse, and in some cuisines the noodle soup format is also found. Step-by-step descriptions of operating technologies will help you figure out how to prepare such dishes.

Cream soup

For some housewives, the difference between first courses that have a uniform pureed consistency is almost imperceptible. Cream soup and puree soup are practically the same thing for them, but professionals deny the sign of equality between them. You can confuse them by photo, but never by taste. Cream soup with cream is always very tender and is impossible without a fatty component.

Ingredients:

• fresh boletus – 380 g;
• bulb;
• butter – 55 g;
• meat broth – 700 ml;
• cream 25% – 200 g;
• salt;
• ground white pepper.

Cooking method:

1. Fry chopped onion with finely chopped mushrooms for about 5 minutes with constant stirring.
2. Pour the mixture into a saucepan and pour in the broth. Cook for 10-12 minutes, allowing it to barely simmer.
3. Use a blender to give the soup a puree consistency and continue cooking (another 5-7 minutes).
4. Wait until it boils, carefully add the cream. Add salt.
5. After 10 minutes, add pepper.

Cream soup

Regardless of the recipe, this dish differs in taste from the previous version - it is not at all greasy and has a less creamy consistency. The reason is the lack of cream and butter. How to prepare cream of mushroom soup? You can use any hot recipe with boletus mushrooms, not forgetting to chop all the ingredients after cooking. This is done with a blender, grater or even a special masher with a lattice base.

Ingredients:

• boletus - 650 g;
• milk – half a glass;
• white onion;
• potato starch - 3 tbsp. l.;
• carrot;
• egg yolks – 2 pcs.;
• salt.

Cooking method:

1. Wash and chop the boletus mushrooms, and place in a blender or food processor.
2. Chop the carrots very finely and chop the onion.
3. Combine these ingredients and add water (1 liter). Simmer for half an hour.
4. Bring the soup to a boil, add salt and cook for another 15 minutes.
5. Warm the milk, dilute starch and egg yolks in it (beat first). Pour this liquid into the soup.
6. Cook for 10-12 minutes. Serve with greens.

With cream

French cuisine is rich in aromatic, delicious hot dishes, among which you can find mushroom soup with cream. It is recommended to serve it with a glass of dry white wine, and cook it with a mushroom mixture, which contains both dried and fresh product. The only seasoning is thyme. If you use ground, use a small pinch, but add it in the same way as the sprigs.

Ingredients:

• potatoes – 2 pcs.;
• dried boletus - half a glass;
• garlic cloves – 3 pcs.;
• fresh boletus – 300 g;
• heavy cream - a glass;
• processed cheese – 100 g;
• purple bulb;
• thyme sprigs – 2 pcs.;
• butter;
• ground pepper, salt.

Cooking method:

1. Steam dried mushrooms with boiling water.
2. Decant this liquid after 3-4 hours, add enough water to make 4 liters. Let it boil.
3. Throw the steamed mushrooms into the broth and cook for half an hour. Remove with a slotted spoon and leave temporarily.
4. Add potato strips and cook until soft.
5. Fry chopped onion with butter, add chopped garlic.
6. Cut fresh boletus into strips and mix with the roast. Throw in the thyme and steamed mushrooms. Fry for 15-17 minutes.
7. Remove the thyme and transfer the contents of the frying pan to the broth.
8. Add cream, grated processed cheese, cook for another 6 minutes. Pepper before serving.

In a slow cooker

If you are tired of classic recipes, try adding a twist to the basic version - use not only fresh mushrooms, but also pickled or salted ones. You can fry them in a mixture of oils - vegetable and butter. This Polish recipe for mushroom soup in a slow cooker can also be adapted for the stove: fry it in a frying pan, cook the potatoes with mushrooms for about 20-25 minutes.

Ingredients:

• potatoes – 2 pcs.;
• fresh boletus – 150 g;
• pickled champignons – 200 g;
• carrot;
• bulb;
• frying oil;
• a bunch of greenery;
• laurel;
• salt.

Cooking method:

1. Chop the onion and carrots and add to the bowl. “Frying” mode for 3-4 minutes.
2. Cut the boletus and potatoes into thin bars and add to the onion and carrot mixture.
3. Add 2.3 liters of water, throw in the bay leaf, turn on the “soup” for half an hour.
4. Chop the marinated champignons and throw them into the slow cooker. Salt, add salt, herbs.
5. Cook on the same mode for another 5-7 minutes.

With potato

The highlight of this recipe is the absence of any spices. The only flavoring additive is salt, without which even soup with mushrooms and potatoes turns out too bland. Refusal to use seasonings has 2 goals: the load on the liver and stomach is reduced and the boletus’ own taste is fully revealed. If you were looking for a simple universal soup recipe, this is in front of you.

Ingredients:

• fresh boletus - 350 g;
• purple bulb;
• potatoes – 3 pcs.;
• vegetable oil;
• semolina – 1 tbsp. l. with a slide;
• salt.

Cooking method:

1. Fill the finely chopped mushrooms with cold water (1.2-1.5 l). Wait until it boils, add salt.
2. Cook for about a quarter of an hour, remembering to remove the foam.
3. Fry onion half rings. Add boletus caught with a slotted spoon.
4. Pour diced potatoes into the empty broth.
5. After a quarter of an hour, add boletus mushrooms and onions to the soup.
6. When the potatoes become soft, add semolina.
7. After 3-5 minutes, turn off the burner and let the mushroom soup sit for a while.

With pearl barley

A simple dish, devoid of any frills, but very nutritious, tasty, aromatic - this recipe for soup with porcini mushrooms and barley was popular in the USSR. You can modify it to suit yourself by choosing any cereal: buckwheat, rice, even oatmeal. Professionals do not recommend taking millet, since such a tandem is difficult for the stomach. The pearl barley must be soaked before work.

Ingredients:

• assorted forest mushrooms (white, aspen) – 300 g;
• pearl barley - half a glass;
• potatoes – 3 pcs.;
• carrot;
• salt;
• vegetable oil.

Cooking method:

1. Chop the washed assorted mushrooms and add to boiling water (3 l).
2. Periodically removing the foam, cook for half an hour.
3. Grate the onion and carrots and fry.
4. Cut the potatoes into bars and add to the mushrooms.
5. When it becomes soft, add pearl barley.
6. Cook this fresh porcini mushroom soup for another quarter of an hour.
7. Add salt and leave for an hour.

With cheese

Tasty and tender, with a creamy consistency, bright garlic aroma and the sweetness of shrimp - this mushroom soup will decorate any table. Rice gives it special nutritional value. Professionals recommend serving this cheesy mushroom soup with porcini mushrooms with white bread croutons, which can be prepared while the dish is infusing. In a small frying pan, greased with oil, fry thin slices of fresh loaf, grated with garlic. Eat them hot.

Ingredients:

• fresh porcini mushrooms - a glass;
• processed cheese – 300 g;
• peeled salad shrimps – 100 g;
• rice - half a glass;
• salt;
• vegetable oil;
• ground pepper.

Cooking method:

1. Cut the peeled boletus into slices. Pour water (2 liters) and wait until it boils. Cook at medium power, covering with a lid. Remove foam periodically.
2. Add salt after half an hour, add washed rice.
3. Heat vegetable oil in a frying pan, pour chopped garlic onto it. Fry for 30-40 seconds until the characteristic aroma develops.
4. Add shrimp.
5. Prepare a dressing for the soup from fresh porcini mushrooms - grate the melted cheese, add and stir.
6. After 5-6 minutes, pepper and turn off. Leave for half an hour.

With Chiken

It is difficult to find an exact definition for such a dish, since due to its consistency it can be called “noodle soup”. If you want more broth, add boiling water in the penultimate step. This soup with porcini mushrooms and chicken can be prepared not only with traditional wheat pasta, but also with rice, buckwheat, and egg noodles.

Ingredients:

• short thin vermicelli – 250 g;
• fresh boletus – 250 g;
• chicken breast;
• bulb onions;
• carrot;
• butter;
• salt.

Cooking method:

1. Wash the breast and cut into strips. Pour into a saucepan, add water (3 l). Wait until it boils, add salt and add half of the chopped onion.
2. After half an hour, add chopped porcini mushrooms to the chicken broth.
3. Cut the rest of the onion into half rings, cut the carrots into strips. Fry with butter.
4. Add vermicelli and fried mushrooms to the fresh porcini mushroom soup.
5. Place the oven in a preheated oven at 170 degrees for half an hour.

Noble porcini mushrooms are great for preparing a wide variety of dishes. But they are especially good in a clear, unusually aromatic and rich soup. Let's consider the options and subtleties of their cooking. We present 3 recipes for soups made from fresh, dried and frozen porcini mushrooms.
Recipe contents:

There is nothing healthier for lunch than a bowl of fresh hot soup. This is extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, fresh, frozen, dried, canned, pickled mushrooms are used. However, those that are at hand. Soup made from fresh mushrooms is especially appetizing and tasty. But most often soups are cooked using dried porcini mushroom.

Soups are usually supplemented with various products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some chefs believe that porcini mushrooms are self-sufficient and additional products simplify their taste, so they do not recommend adding cereals or vegetables.

Cream of mushroom soups are very common. They are boiled in the same way as regular ones, then cooled, pureed in a blender to a puree consistency and heated again without bringing to a boil. And for the soup to be tastier, it must be given time to brew a little.

How to cook porcini mushroom soup - cooking secrets

• For porcini mushroom soup, use any mushrooms. Fresh ones are placed raw or pre-fried. The roasting process will reveal the unique mushroom aroma.
• The richest and most delicious yushka is made from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal their taste.
• Standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
• Pickled and salted mushrooms will give the soup a refined taste, and the combination of salted and fresh mushrooms will give an unforgettable aroma.
• For a rich soup, add dried mushrooms, ground into powder, to the soup. This will make the dish richer and denser.
• Spices add richness to any soup. But porcini mushroom soup does not need additional additives. It can only be supplemented with ground black pepper and herbs.
• Flour will give the dish density and thickness. It is pre-fried in a frying pan, and then diluted with broth and added to the main mass.
• French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
• The dish is served with sour cream, herbs and crackers.
• Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all trace elements and nutrients, and most importantly the aroma.
• Store dried mushrooms in a dry place in a paper bag or cardboard box.

• Calorie content per 100 g - 36 kcal.
• Number of servings - 5
• Cooking time - 50 minutes

Ingredients:

• Porcini mushrooms - 300-350 g
• Water - 1.5 l
• Carrots - 1 pc.
• Dill, parsley - 2 sprigs
• Bay leaf - 2-3 pcs.
• Onions - 2 pcs.
• Potatoes - 4 pcs.
• Olive oil - 2 tbsp.
• Salt - 1 tsp. or to taste

Step-by-step preparation:

1. Clean the mushrooms from sand and branches. Place in cold water and soak for 15 minutes. Afterwards, wash each mushroom thoroughly. Chop larger specimens more finely. Place the mushrooms in a saucepan, cover with drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pan, they are ready.
2. Remove the boiled mushrooms from the broth, place on the countertop and dry. Then fry in olive oil until golden brown. Return them to the broth.
3. Saute the onions in a frying pan in oil until transparent and add to the pan.
4. Peel the potatoes and carrots, wash them, cut them into pieces and put them in the soup.
5. Place the pan on the stove, boil and simmer until the vegetables are cooked.
6. In 5 minutes, add the bay leaf, season with salt and pepper and add chopped herbs.

Ingredients:

• Dried mushrooms - 50 g
• Water - 1.5 l
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Bay leaf - 1 pc.
• Peppercorns - 2 pcs.
• Butter - for frying
• Wheat flour - 1 tbsp.
• Sour cream - for serving
• Greens - a bunch
• Salt - 1 tsp. or to taste

1. Wash the mushrooms, pour boiling water over them and leave to steep for 20-25 minutes.
2. Peel the onion and carrots, finely chop the first one, grate the second one on a coarse grater. Sauté vegetables in a frying pan in butter until golden. At the end, add flour, stir and fry for a couple of minutes.
3. Rinse the swollen mushrooms under running water, chop and add to boiling water. Then pour in the water in which they were soaked.
4. After 20 minutes, add the diced peeled potatoes. After 10 minutes, add salt and pepper, add the roast, bay leaf and cook until the potatoes are ready.
5. Leave the finished soup to steep for 15 minutes and serve with sour cream and herbs.

Ingredients:

• Frozen porcini mushrooms - 500 g
• Pearl barley - 250 g
• Frozen green peas - 250 g
• Parsley root - 100 g
• Celery root - 100 g
• Water - 2.5 l
• Garlic - 3 cloves
• Allspice peas - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Butter - for frying
• Sour cream - 2-3 tbsp.
• Salt - 1 tsp.

1. Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots into strips, potatoes into cubes, and finely chop the garlic.
2. Fill the frozen mushrooms with cold water and leave for half an hour. Drain them in a colander, rinse and cut into pieces.
3. Melt the butter in a frying pan and fry the onion for 5 minutes.
4. Add mushrooms and cook over moderate heat for 10 minutes.
5. Pour water into a saucepan, boil, add parsley and celery and simmer for 10 minutes.
6. Place the carrots in the pan and cook for 10 minutes.
7. Add the potatoes to the pan and cook the soup for another 10 minutes.
8. Add mushrooms and onions and continue cooking for 5 minutes.
9. Boil the pearl barley until tender in advance and season the soup with it.
10. Add green peas, bay, allspice, chopped garlic, dill and stir.
11. Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before readiness and leave the soup to steep under the lid for 15 minutes.