Recipe for making mushroom soup from porcini mushrooms. The simplest and most delicious soup made from fresh porcini mushrooms. Mushroom soup with porcini mushrooms with cream, cheese and sour cream.

How to cook

Boletus mushrooms are perfectly preserved when dried - they do not darken and do not lose their unique aroma. You can use them to prepare not only soups, but also other, no less tasty and hearty treats- stews, julienne, pizza, pies, various sauces. Despite this, mushroom soup from porcini mushroom occupies one of the most important places in cooking.

How to cook mushroom soup

Add the celery and cook for another 5 minutes until the celery is soft. Stir in the mushrooms, garlic, rosemary and thyme and cook until the mushrooms have softened, about 5 minutes more. Add the stock, tomatoes and soaked mushrooms and their liquid. Bring to a boil for high temperature. Return heat to medium-low and simmer for 45 minutes. Remove from heat, cover and let stand for 10 minutes. Stir well to allow the bread to break apart and thicken the soup. Spoon into deep bowls, rain, each served with olive oil, and served hot.

Combine drained portion and boiling water in a small bowl.
Drain through a fine sieve, reserving the soaking liquid.
Roughly chop the soaked mushrooms.
Heat oil in a large saucepan over medium heat.
Add the onion and cook for about 5 minutes until softened.

Replace dried powders with fresh ones fresh vegetables 4 oz.

The classic recipe for porcini mushroom soup will really appeal to those who love simple treats. Since mushrooms have a pronounced aroma, spices and spices may not be added.

Fresh mushrooms need to be peeled and rinsed in running water, chopped large pieces and put it in a saucepan. If you are using dried mushrooms, then before cooking you will need to pour warm water and leave at room temperature for 2-3 hours.

Don't absorb them; instead, chop and add them to the soup along with the cremin mushrooms. You will need an extra cup of vegetable stock. 4 to 8 thin slices of baguette, toasted and grated with cloves or garlic 2 tablespoons freshly grated Parmesan. This should not be considered a substitute for advice from a professional nutritionist. Meanwhile, wipe fresh mushrooms, trim the bottoms if they are sandy, tear off the stems and set them aside. Squeeze the filter to extract as much aromatic liquid as possible and set aside the broth. Rinse the mushrooms with several changes of water. Measure mushroom water and add water to make 2 cups. In a soup pot or large saucepan, combine mushroom soaking liquid, chicken or vegetable stock, pork soaking, fresh mushroom stems, garlic, tomatoes and 1 teaspoon salt and bring to a boil. Cover and simmer over low heat for 1 hour. Strain the soup and return to the pan. Add salt and freshly ground pepper to taste. Slice fresh champignons with a hood, drop a couple of drops lemon juice and add to the soup pot. Heat for 5 minutes. If you decorate garlic croutons, cover them with Parmesan and place in hot oven or toaster until Parmesan cheese is melted. Place soup in bowls and garnish each bowl with chopped fresh onion and a crouton or two if desired. Set the caps aside in a separate bowl. . butter pumpkin and pumpkin mushroom soup.

Pour two liters of water over the prepared mushrooms and place on medium heat and cook for at least 40 minutes. Since fresh mushrooms shrink greatly in size, it is best to cut them into larger pieces.

According to this recipe for mushroom soup with porcini mushrooms, you can cook more interesting treat by adding a little melted or hard cheese. But if you want to try the real one pure taste these amazing mushrooms, then it will be enough to add only the main vegetables - potatoes and onions.

Creamy soup for any time of year. This soup is so good for the soul! This soup recipe comes to us from Glenda, of all places, in Alaska. But Glenda says she uses meat from a small pumpkin or squash. We love mushrooms and this was a particularly delicious mushroom soup and very quick preparation, which for us guarantees that we will do it again and again!

Dried caps. Sea salt and fresh ground black pepper. Celery leaves or parsley stems. Cut the pumpkin or zucchini, celery and potatoes into cubes. Reserve celery leaves for garnish. Cover the pork hot water. Melt butter in a large saucepan.

Peel the potatoes and cut into medium cubes. You can chop the potatoes smaller if you want the soup to be thicker.

Wash the carrots, peel and cut into thin circles or strips.

Drain the mushrooms and add them to the pan. Pot vegetables for 5 minutes. Hot water, bouillon cube and season with salt and pepper. Add potatoes and cook for about 20 minutes. The pumpkin and potatoes should be tender. Using an immersion blender, puree the soup. If using a blender, puree in batches.

Return the soup to the pot and keep warm while preparing the side dish. Beat the cream, adding a little salt, to soft peaks. Add a piece of whipped cream, a slice of bacon and sprinkle pumpkin soup with poppy seeds. Mushroom soup recipes - great way use the remaining fungi. They're nutritious, creative, and can be as easy or challenging as you want them to be!

The soup will be more rich if you lightly fry the onion in a frying pan in a small amount of vegetable oil.

When the mushrooms are cooked, add the potatoes to the pan, bring to a boil and add salt. Cook the porcini mushroom soup for another 10 minutes, then add the carrots and onions.

Mushroom soup is simply soup with mushrooms. They will always be the focus of a recipe, whether they are fried, sautéed or poached. Other ingredients may include all kinds of spices, meats and vegetables. There are many various options these recipes. The mushroom is very popular and chicken soup, made from salted mushrooms and chicken broth. As is Mushroom Barley Soup, a smoking dish made with grilled barley and barley.

However, the most famous is the cream of mushroom soup, which is made with mushrooms, butter, cream and flour. It is often used as a base in soups, casseroles and many other culinary creations. Pick one for an easy meal or use it as a starting point to create your own.

Cook the soup with vegetables for another 5 minutes, after which it can be removed from the heat and served. You can add a little chopped parsley directly to the plate.

Cooking mushroom soup from fresh porcini mushrooms with sauerkraut

You can prepare porcini mushroom soup with sauerkraut and you will get magnificent cabbage soup. This soup is ideal for the winter diet, when there is an acute shortage of vitamins. Cabbage soup not only has a warming effect, but is also able to replenish the body with all the necessary supplies of vitamins and beneficial microelements.

Ten Mushroom Mushroom Recipes

A comfort classic, this simple recipe shows you how to make a low-fuss version that's still better than the gang. You can even try some substitutions to make it a little lighter on the waist. Pairing mushrooms with French onion soup isn't as common, but you'll be surprised by the results! Another easy mushroom recipe with lots of flavor.

Mushroom soup with butter

Chicken and veggies are chock full of it. healthy recipe, which you can customize as you like. Lighter and thinner than the cream of mushroom soup, this recipe is ideal basis for casseroles and sauces. Oyster mushrooms have been shown to stimulate immune system and reduce cholesterol levels. Enjoy their health benefits in this delicious oyster soup that's chock full of veggies.

To prepare cabbage soup with porcini mushrooms you will need simple and affordable products:

Dried porcini mushrooms – 30 g
Parsley - 1 bunch
Vegetable oil - 3-4 tbsp. l
Pearl barley or rice - 2 tbsp. l
Sauerkraut - 150-200 g
Potatoes - 2-3 pcs.
Salt - to taste

You can prepare soup with fresh porcini mushrooms, in winter time They are quite difficult to find, so it is best to use dried ones. They will need to be rinsed well and filled with warm water for 2 hours. Pearl barley Wash well too, add water and leave for 2 hours. When time passes and the mushrooms and pearl barley swell well, you can begin preparing the porcini mushroom soup.

Delicate taste wild mushrooms can easily be lost in the soup. This recipe allows their flavor to shine. Great after a day in the forest! Hungarian soup- Very popular recipe from spices such as dill and hungarian paprika. This delicious and easy version doesn't disappoint.

French onion soup with porcini mushrooms

A very simple recipe that puts just the mushrooms in the spotlight. Another great choice for your extra wild mushrooms. You can make this delicious in just 20 minutes! Perfect for a comforting homemade mushroom soup anytime.

Peel the potatoes, wash them, cut them into medium cubes and cover with water. When the potatoes boil. Add soaked mushrooms and pearl barley to it. Cook the soup for 35-40 minutes until the potatoes and pearl barley are ready.

This classic cream of mushroom soup recipe is one of them. Besides incredible taste, this soup is ready to eat in about 20 minutes. You'll never open a can of mushroom soup again! This mushroom soup is not very thick, at least not gelatinous canned version. If you like, you can puree a little and add it back to the soup to thicken it more. Thyme - perfect spice for mushroom soup. It's subtle but real and complements the mushrooms without overpowering them.

Whatever you like or have is okay. The real beauty of this soup is that you can walk into the kitchen, throw a few ingredients together, and then walk out with a bowl of delicious and comforting soup in minutes. There aren't many recipes you can say about!

Lightly fry sauerkraut or sour cabbage vegetable oil, you can add one small onion for taste, but not necessary. Wash a bunch of parsley, shake off excess liquid and chop not very finely with a knife.

Cook's Notes for Easy Classic Cream of Mushroom Soup

This recipe makes 2 large bowls or 3 smaller ones. However, you can double or triple as needed to feed more. Be sure to taste your soup before serving and adjust the seasoning if necessary. Although the chicken broth will have some salt, you'll probably want to add a little more. And fresh ground pepper is always good! If you taste it and it seems like it needs something, it's probably salt!

Finally, a word about the cream. It doesn't take much and it doesn't put this soup in top part wealth department. It thickens more light cream. However, you can double or triple as needed to get more nutrition. Cook, stirring regularly, until mushrooms begin to brown, about 5 minutes. Add the last 1 tbsp. oil and stir. Add flour and cook, stirring constantly for 30 seconds to a minute. Add stock and stir, returning mixture to a boil. It is also not necessary if you leave it with all intact mushroom products. Add the cream and cook for another minute or two to heat through. Adjust seasoning and seasoning as needed.

In a large saucepan, melt 1 tbsp.
Oil over medium heat.
Add onion and cook, stirring, until softened, about 3 minutes.
Add mushrooms, thyme, salt and pepper and the second 1 tbsp. oils

This traditional hearty meatless soup, known in Polish, is a national culinary treasure.

Transfer the fried sauerkraut along with the herbs into the soup and continue to cook over medium heat for another 10 minutes. Cover the finished cabbage soup with a lid and leave on the stove for another 5-10 minutes to steep. Serve the soup with sour cream and a slice of black bread.

Mushroom hunters who search in the fall dry them for use. all year round. The soup combines dried, reconstituted mushrooms, stock and is either cooked with barley or served and cooked with sour cream before serving. We may not have the traditional 12 courses for our dinner at Vigilia, but mushroom soup, pies and Fried fish- these are three items that are necessary for our celebration. Here step by step instructions for preparing Polish mushroom soup.

Mushroom soup reminds me of home. A hearty bowl with soup, a thick blanket and a book. It's lovely, simple family recipe, rich yet simple to put together, letting the mushrooms speak for themselves. Really good, Polish mushroom soup is very often made with overlaid mushrooms, as mushroom hunting is a national pursuit in Poland.

Prepare tasty soup made from porcini mushrooms is very simple if you add some homemade noodles or vermicelli to it.

You can prepare the noodles yourself, or you can use ready-made ones from the store. If you are in a hurry and want to prepare lunch quickly, then prepare fresh porcini mushroom soup.

They added extra substance and also made this meal more of a stretch since wild mushrooms can be expensive, especially when they're out of season. Add them to a large pot of pork ribs and bring to a boil in 5 liters of water with the parsley, bay leaf and berries. For the mushroom soup: Strain the soaked mushrooms through a fine sieve to remove any grains, trying to leave as much sediment as possible in the jug. Finely chop the onions and sweat mushrooms in the oil over low heat, stirring occasionally for about 10 minutes, until the onions are soft but not coloured. Add tense stock, bring to a boil. Also add mushroom water, again straining to remove any grit. Cook for about an hour to release the full flavor. dried mushrooms. Finish: Cook pasta or porridge according to instructions and drain. If you like a thicker texture, combine cornmeal With small cream in a jug, add a little spoonful of soup and mix. Add this mixture to the soup from the heat, stirring constantly and simmer gently to prepare the flour. Place pasta or cassa into serving bowls and ladle into soup. Garnish with parsley.

Make the stock: Roughly chop the carrots, celery and onion.
For vegetarian stock, simmer for 20 minutes; meat for an hour or so.
Voltage.

It was a real hunt with all the excitement and passion of the game.

If there are no fresh boletus mushrooms, and there is enough time, then while the dried mushrooms will be infused in warm water, you will have time to cook the noodles with your own hands.

Preparing homemade noodles for porcini mushroom soup

Look at the photo of porcini mushroom soup and homemade noodles - not only your loved ones, but also your guests at the festive table are unlikely to refuse such a treat.

To prepare homemade noodles you will need an hour of your time and simple products, which are not difficult to find in any kitchen:

Flour - 1 cup
Egg - 1 pc.
Salt - 1/2 tsp
Olive or any other vegetable oil - 1 tsp

Beat one into a convenient bowl fresh egg, stir it well with a fork or whisk and add a little salt. If you want to cook large quantity homemade noodles, it will be much easier to beat a few eggs using a mixer or blender.

Gradually add flour to the egg and mix until homogeneous mass and only then add more.

Since flour can be different, its quantity can also be different - a little more or less. The noodle dough should be quite stiff and firm. If you have a food processor, you can do the first part of the kneading in it, after which you can knead the half-finished dough with your hands.

The finished dough should not stick to your hands - if it turns out soft and you have run out of flour, add more, otherwise the noodles will not work out and will stick together during cooking.

From this amount of ingredients you should get small piece dough the size of a medium apple. Place it on the table, cover with a towel and leave for 15-20 minutes - during this time the dough will rest and become a little softer. It should be kneaded well again so that it comes off the hands and the table well.

Using a wooden rolling pin, roll out the dough very thin - no more than 2 millimeters thick.

If the food processor has a special attachment, you can roll the dough through it instead of rolling it out. If you cook with your hands, you will need to cut the dough with a regular sharp knife.

To prevent the dough from shrinking and roll out easier, grease its surface with olive oil. You should get a fairly large thin layer with a diameter of 20-24 centimeters. Cut ribbons 2-3 millimeters wide, the thinner the better.

Lay the strips on the table and let them dry. You can use improvised means to hang the noodles to dry - for 40-50 minutes. This time will be enough for it to be ready for use.

This amount of ready-made noodles is enough to cook porcini mushroom soup in a two-liter saucepan.

How to cook soup with fresh porcini mushrooms and noodles

Prepare all the necessary ingredients:

White mushrooms – 50 gr
Onion -1-2 pcs
Carrots - 1-2 pcs.
Salt - to taste
Noodles (homemade or store-bought) – 150 g
Parsley - 1 bunch
Sour cream - optional

Place the prepared mushrooms in a saucepan, add water and place over medium heat. Do not throw out the water in which the mushrooms were infused; it will need to be added to the soup when it is almost ready. Cook the porcini mushroom soup for about 1 hour, during which time the mushrooms will cook well enough and you can add other ingredients.

Peel the onions and carrots, cut into small pieces and fry in vegetable oil. Add the fried vegetables to the soup, pour in the water in which the mushrooms were infused, bring to a boil and add salt to taste.

Put the cooked homemade noodles or store bought and cook for another 10 minutes.

Remove the finished soup from the heat, cover with a lid and let it brew a little. Wash the fresh herbs and chop them with a knife as finely as possible. Put the greens in the soup and you can set the table.

The soup can be served with sour cream and croutons.

The nutritional value of this mushroom is not much different from other species, and in some cases is inferior to them. However, the taste and aroma of boletus is much richer than that of other representatives mushroom kingdom, which is why it has earned enormous popularity among chefs.

Since chitin makes protein poorly absorbed by the body, mushrooms are considered a heavy food. This reason is one of the main reasons why mushroom dishes It is not recommended to give to children under 14 years of age and people suffering from diseases digestive system. But if the mushrooms are dried, the protein is absorbed much better and there should be no problems with digestion.

Watch the video of porcini mushroom soup and you will learn how to prepare a wonderful treat for every taste. Bon appetit!

We invite you to find out the most best recipes porcini mushroom soup and be sure to try them by preparing a real one cooking masterpiece. We will talk about the dangers and benefits of porcini mushrooms, how to collect and prepare them.

Every housewife tries to make huge reserves for the winter. Jams, pickles, compotes, dried fruits - all this can easily be placed on the shelves of pantries, cellars and basements. However, few of us stock up on mushrooms for the winter. But mushrooms are a valuable storehouse of nutritious vegetable protein and contain as many calories as a full portion of a meat dish.

Avid mushroom pickers know that the famous porcini mushroom is considered one of the most popular and harmless mushrooms. This mushroom grows in coniferous and deciduous forests. Sometimes this beauty can be found in juniper thickets.

The porcini mushroom is rightfully called the king of mushrooms. After all, his appearance It’s not for nothing that it delights even the most experienced mushroom pickers. Thus, the cap of a porcini mushroom sometimes reaches a diameter of 25 centimeters. And the thickness of its legs can be up to 10 cm. Average weight one white mushroom reaches 200 gr. however, there have been cases when mushroom pickers found boletus weighing up to 7 kg.

The pulp of this mushroom has excellent taste and aroma. From boletus, as the porcini mushroom is also called, it is customary to prepare various sauces, pickles, salads, side dishes and independent second dishes. Porcini mushroom can be dried and stored in winter. You can marinate it, or you can use it in fresh. In this article we will teach you how to prepare excellent soup from fresh and dry porcini mushrooms. Delight your family with a new dish and earn the title of the most skillful housewife.

What are the benefits of porcini mushrooms and why are they harmful?

The porcini mushroom, in addition to its nutritional value, has some positive influence on the body. Thus, boletus pulp contains the valuable element riboflavin, which normalizes the work thyroid gland. Moreover, boletus helps strengthen nails and hair, and is also responsible for general health body.

The white mushroom contains maximum amount carbohydrates, proteins and glycogen, which contributes to its increased nutritional value.

It is very useful to eat porcini mushroom for those who suffer from angina pectoris. Since dried boletus contains a large number of Hertzedina.

A large amount of potassium phosphates in the composition of porcini mushroom allows you to provide the body with the necessary energy and increase overall vitality.

However, the consumption of mushrooms is generally contraindicated for children under 7 years of age. If the porcini mushroom was dried incorrectly and stored in improper conditions, mold may appear on it. Eating such boletus is very dangerous, as it can cause food poisoning body.

How to properly collect porcini mushrooms

If you love nature and prefer to stock up on raw materials for harvesting in the winter yourself, then we suggest you go collecting porcini mushrooms. If you have never done this, then it is best to go for mushrooms in pairs with a knowledgeable mushroom picker.

So, in search of porcini mushrooms, you need to go to coniferous and deciduous forests from the beginning of June to September. Boletus loves warm, humid weather, so be sure to go for mushrooms during the rainy season.

As a rule, the porcini mushroom hides under spruce, birch, oak or juniper trees. It is necessary to look carefully and lift up deposits of moss or rotten brushwood with a stick. The main companions of the boletus, indicating its presence in a certain place, are fly agarics and whitebeard grass and active anthills. If you see these signs, it means that a family of porcini mushrooms is located somewhere nearby.

Often boletus mushrooms grow 20-40 pieces in one place. So don’t rush to leave the lawn if you find even one porcini mushroom.

Mushrooms should never be picked out. In order to properly harvest a mushroom harvest, you need to carefully cut off the mushroom with a knife, leaving a small mushroom stump up to 3 cm high. This way you will allow the mushrooms to grow and subsequently produce more than one harvest.

Preparing porcini mushroom for use in cooking

The porcini mushroom is the only one of the mushroom family that does not require pre-cooking. Therefore, it is enough to simply rinse it thoroughly with running water and cut it into slices and pieces into the required size.

If you use dried porcini mushroom, then you need to soak it for two to three hours in cold water.

A few secrets for making porcini mushroom soup

Remember that poorly washed mushrooms can create a feeling of sand in the soup. So don’t waste water on washing them.

When cooking mushroom soup, many housewives prefer to sauté onions and carrots. This method is good, but still, try adding raw vegetables to the soup. This will make your soup more transparent and flavorful.

For improvement taste qualities You can add a few drops of lemon juice or vinegar to the soup after cooking.

Porcini mushroom soup recipe 1

This one is excellent fragrant soup will delight you with its golden color and unforgettable taste. And the pieces of porcini mushroom in the soup will entice even the most picky eater. This recipe for porcini mushroom soup will become your favorite.

Ingredients:

Water - 2 l.,

White mushroom - 300-400 gr.,

Onions - 2 pcs.,

Small carrots - 1 pc.,

Potatoes - 4 pcs.,

Vegetable oil - 2 tbsp.,

Semolina - 1 tsp,

Salt - to taste

Fresh dill - 0.5 bunch,

Cooking method:

Place the prepared mushrooms, cut into large pieces, into a saucepan and pour cold water and put it on fire. Bring the mushrooms to a boil, turn the heat down and cook the mushrooms for 15 minutes. At the same time, do not forget to remove the foam.

Meanwhile, peel and cut the potatoes into cubes. Once the mushrooms are cooked, required amount time, carefully remove them with a slotted spoon and mushroom broth lower the potatoes. The mushrooms are still standing aside.

Potatoes in mushroom broth cook for 10 minutes and then add the mushroom pieces back into the soup. After another 15 minutes, add it there too. semolina and mix very thoroughly.

We fry it in a frying pan. To do this, cut the onion into rings or half rings, and grate the carrots on the finest grater. Saute vegetables in vegetable oil until golden brown.

As soon as the potatoes in the soup are almost ready, you can add golden fried potatoes to the soup. Add salt to taste and boil for another five minutes.

When serving, add fresh chopped herbs and a spoonful of cold sour cream to the soup.

Porcini mushroom soup is ready! Bon appetit, peace and goodness!

Dried white mushroom soup recipe 2

And you can invite guests for such mushroom soup! This soup will decorate your dining table and will delight all eaters with an unforgettable taste and subtle mushroom aroma. Children will especially enjoy this dish. After all, according to the recipe, you need to put a certain amount of multi-colored spaghetti in it.

Ingredients:

Dried porcini mushroom - 100 gr.,

Potatoes - 3 pcs.,

Onions - 2 pcs.,

Carrots - 1 pc.,

Colored spaghetti - 50 gr.,

Butter (vegetable) - for frying,

Salt, pepper - to taste,

Water - 3 l.

Cooking method:

Rinse the mushrooms thoroughly with running water and soak overnight in a liter cold water. In the morning, carefully remove the mushrooms from the water, and leave the mushroom infusion itself in the container.

Cut the mushrooms into large pieces and fry them in oil until they have a uniform golden crust.

Meanwhile in three-liter saucepan pour two liters of water and put on fire. Place one peeled potato in there.

As soon as the water in the pan boils, add the fried mushrooms to the soup. Add the mushroom infusion, previously strained, to the same mixture. Cook the soup over low heat for 15-20 minutes.

Now you can peel the onions and carrots, chop them finely and fry them in a frying pan. You can use any of the oils as fat: vegetable or butter. Sauté vegetables until golden brown.

Remaining raw potatoes peel and cut into small cubes.

Remove the boiled potato from the soup and mash it with a fork until pureed.

Once the remaining ingredients are prepared, you can add them to the soup. mashed potatoes, frying, finely broken colored spaghetti and chopped potatoes. Cook the soup over low heat for another 10 minutes.

At the end of cooking, add salt and pepper to taste to the soup, boil the mixture for another two minutes and turn off the heat. You need to let the soup brew for 20 minutes.

This mushroom soup is served hot with sour cream and fresh herbs.

Bon appetit and peace to your home!

Porcini mushroom soup recipe 3

And this recipe for making soup will allow you to get something interesting to look at and impressive to taste. mushroom soup. It’s worth trying once, and you will cook this dish regularly.

Ingredients:

Porcini mushrooms - 4 pcs.,

Onions - 1 pc.,

Carrots - 1 pc.,

Potatoes - 2 pcs.,

Lemon - 0.5 pcs.,

Garlic - 1 clove,

Salt, pepper - to taste,

Fresh greens.

Cooking method:

Rinse the mushrooms thoroughly with running water. Cut two mushrooms into thin strips, and the remaining two mushrooms into large pieces. Pour the resulting preparation with two liters of water and put on fire. Cook the broth for 15 minutes over low heat. We constantly skim off the foam. When boiling, the broth must be salted.

Now you can put the onion in the pan. Moreover, half of the onion must be chopped, and the other half must be dipped whole into the soup. We also send carrots cut into thin slices there. Cook the soup for another 15 minutes.

The last ingredient in this recipe is potatoes. We cut it into strips and put it in the soup. Cook the soup for another 10 minutes.

At the very end of preparing the soup, add two drops of lemon juice and finely chopped garlic to the brew. You can add a little ground pepper taste. Porcini mushroom soup is ready! Let it brew hot for 20 minutes and serve with herbs and sour cream. Bon appetit and peaceful skies above your head!