White mushroom soup. Dried porcini mushroom soup

Step by step recipes preparation of fragrant mushroom soup from porcini mushrooms: fresh, dried and frozen

2018-01-22 Natalia Danchishak

Grade
prescription

4387

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

1 gr.

carbohydrates

4 gr.

31 kcal.

Option 1. Classic mushroom soup recipe with fresh porcini mushrooms

Borovik is a noble mushroom, from which the most delicious first and second courses. It is highly digestible and has a great taste. The first dishes are especially fragrant.

Ingredients

• fresh white mushrooms - 350 g;
• kitchen salt;
• 20 ml olive oil;
• carrots - 75 g;
• four potatoes;
• two sprigs of dill and parsley;
• 150 g of onion;
• three bay leaves.

Step by step recipe for fresh mushroom soup

Thoroughly clean the mushrooms from leaves, twigs and sand. Put in a bowl and fill with boiled water. Leave to soak for a while. Then wash each mushroom again. Cut the large ones into chunks. Put the mushrooms in a pot of boiled water and cook for half an hour.

When the mushrooms sink to the bottom, remove them with a slotted spoon from the broth and spread them on a paper towel. When dry, place them in a pan with hot olive oil and fry until appetizing crust, stirring occasionally. Return the fried mushrooms to the broth.

In the pan where the mushrooms were fried, send the peeled and chopped onion. Sauté it, stirring regularly, until soft. Transfer to soup.

Peel the rest of the vegetables, wash and chop them into pieces. Send to the broth. Put a saucepan on the stove. When the contents boil, and cook until the vegetables are soft, over minimal heat. Shortly before the end of cooking, season with spices, put chopped herbs and bay leaf.

For the mushrooms to release their flavor, saute them before adding them to the broth. The soup will turn out more spectacular if you cook it from whole small mushrooms.

Option 2. A quick recipe for frozen porcini mushroom soup

The soup is prepared in a matter of minutes, because the product is cleaned and washed before freezing. All you need is to defrost and cook a fragrant soup from them.

Ingredients

• two potatoes;
• small bulb;
• litere of water;
• 300 g frozen white mushrooms;
• small carrot;
• 20 ml sunflower oil;
• spices.

How to quickly cook mushroom soup from frozen mushrooms

We take the mushrooms out of the freezer in advance, put them on a sieve and completely defrost. Wash the peeled onion and finely chop. We peel the carrots, wash them and chop them into thin strips.

Pour the oil into a heavy bottomed saucepan. Put the onion in it and fry, stirring constantly, until soft. Now add carrots and fry for another four minutes.

Wash and cut the mushrooms. We send porcini mushrooms to the pan, stir with vegetables and continue to cook for a couple of minutes. We peel the potato tubers, wash it and cut it into small pieces. Pour drinking water, salt. Bring to a boil, twist the fire by a third, cover with a lid and cook for 15 minutes, until the potatoes are soft. We insist the soup for at least 20 minutes.

Frozen mushrooms must be thawed beforehand. Don't cut the mushrooms too finely so that they don't get "lost" in the soup. Don't use too many spices as they will overpower the flavor of the mushrooms.

Option 3. Dried porcini mushroom soup with bacon

This version of the soup is cooked from dried mushrooms and fresh champignons which makes its taste even richer and more aromatic. Cream and bacon add satiety and nutrition.

Ingredients

• 300 g of champignons;
• greens (dill and parsley);
• 150 g bacon;
• clove of garlic;
• 250 ml of fat cream;
• nutmeg - a pinch;
• 70 g dried mushrooms;
• 100 ml dry white wine;
• onion turnip - 75 g;
• drain oil. - 60 g.

How to cook

We spread dry mushrooms in a deep cup and pour boiling water. Let's swell.

We clean and finely chop the onion head. Lightly dry the washed greens and chop. Finely chop the garlic cloves. We clean the mushrooms, wash, dry and crumble into thin slices. Finely chop the bacon.

Dissolve the butter in a saucepan. Fry onion on it on moderate heat, stirring, for four minutes. Add finely chopped garlic, mushrooms and herbs. Season everything with nutmeg and cook, stirring regularly, until the liquid has evaporated. Now add bacon, simmer for five minutes, and pour in the wine.

swollen dried mushrooms we recline in a colander, placing it over the container. We will use the infusion for the broth. Cut the mushrooms into pieces. We send it to the pan, pour in the mushroom infusion and about two glasses of water. Season with pepper and salt. Cook for 15 minutes by lowering the heat. Pour the soup into bowls, season with cream and serve hot.

Serve mushroom soup with croutons. To make the broth rich, follow the proportions: a glass dried mushrooms three liters of liquid. The soup will turn out denser and more satisfying if you add dried mushrooms ground to a powder state.

Option 4. Mushroom soup of porcini mushrooms with barley and vegetables

Mushroom soup from porcini mushrooms with vegetables - fragrant and healthy dish to keep you warm on a cold winter evening.

Ingredients

• frozen porcini mushrooms - half a kilogram;
• 250 g pearl barley;
• 250 g frozen green peas;
• 80 g sour cream;
• celery root and parsley - 100 g each;
• drain oil;
• 2.5 liters of purified water;
• bulb;
• three cloves of garlic;
• carrot;
• two peas of allspice.

Step by step recipe

Vegetables and roots are peeled, washed and dried. Finely chop the onion. Grind carrots and roots into thin strips. Moderate potatoes in small slices. Finely chop the garlic.

Pour frozen mushrooms with water and leave for half an hour. Then we throw them on a sieve, rinse and cut into thin slices.

Fry the onion in the melted butter, stirring regularly. We put the mushrooms and continue cooking.

We put a pot of water on the fire. As soon as it boils, put the celery and parsley. Cooking for ten minutes. Add carrots and continue to cook for the same amount of time. Next add the potatoes and cook until soft. Now spread the fried mushrooms, stir and cook for five minutes.

Pearl barley is pre-boiled until tender. We send a barley and green pea into a saucepan. We put a bay leaf, allspice peas, dill and chopped garlic. We stir. Cook on low heat for 20 minutes. Remove the foam immediately. Salt five minutes before done. We insist, covered with a lid, a quarter of an hour.

Be sure to steep the soup for 20 minutes so that it reveals its aroma and taste. If you want to thicken the soup, add some flour to the stir-fry.

Option 5. Creamy mushroom soup with fresh porcini mushrooms

Mushrooms perfectly retain their shape when cooked. The broth from these mushrooms is transparent and fragrant. Cream will give the first dish softness and tenderness.

Ingredients

• 300 g of white mushrooms;
• three potatoes;
• allspice - two peas;
• bulb;
• clove of garlic;
• carrot;
• 10 ml of olive oil;
• 25 g flour;
• stack cream.

How to cook

We wash and clean porcini mushrooms from sand. We cut them into slices. Put in a pot of water and put on the stove. As soon as the contents boil, remove the foam, salt and cook for about forty minutes over low heat.

Chop the peeled potatoes into medium slices. We send it to the pan with mushroom broth, put the bay leaf and allspice. Cook until potatoes are ready.

Finely chop the onion. We clean the carrots and roughly three. Saute vegetables for olive oil. Transfer the stew to the soup.

Pour the cream into the soup, constantly stirring the soup with a spoon. Fry the flour in a dry frying pan until golden brown. Dilute it with broth, stirring vigorously. Add the mixture to the soup, stirring regularly. Squeeze a clove of garlic through a garlic press into the soup. Add chopped greens.

The taste of the soup will become more refined if you add a little pickled mushrooms to it.

Soup from dried porcini mushrooms turns out to be hearty, tasty and incredibly fragrant, it is easy to prepare at home and is liked by everyone without exception: both adults and children.

To make a delicacy with your own hands, you do not need special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil in the same water where they were soaked, add a few additional ingredients- and in half an hour a delicious dish will be ready. For cooking you will need the most simple products: onions, carrots, noodles, potatoes, melted can be used if desired cream cheese and chicken broth.

Soup calories

White mushrooms can be attributed to dietary products: their calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and fragrant treat without worrying about your figure.

Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per 1 serving: if you use only onions, carrots, a little oil for sauteing and a handful of vermicelli and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese - more.

However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to follow their figure.

White mushroom soup with melted cheese

Ingredients (for 5 servings):

• dry porcini mushrooms -45 g;
• water -1.5 l.;
• potatoes -455 g;
• onion -125 g;
• carrots -125 g;
• processed cheese -225 g;
• butter -25 g;
• salt -5 g;
• black pepper - ⅓ tsp, optional

How to cook:

1. Soak dried porcini mushrooms for 2 hours in water, then put on fire and cook at a low boil for 25 minutes.
2. Peel the potatoes, cut into small pieces and transfer to the mushroom broth. Continue cooking for another 15 minutes.
3. Cut the onion and carrot into small cubes and fry in butter until soft. Transfer to a saucepan with soup and cook for 5-7 minutes. Don't let education golden brown on vegetables, it will spoil the taste of the finished dish!
4. processed cheese cut into random pieces, add to the soup and cook, stirring constantly, until the curds are completely dissolved. This will take approximately 2-3 minutes.
5. Salt the mushroom soup, add black pepper if desired and serve.

Video recipe

Soup of dried porcini mushrooms with noodles

Ingredients (for 5 servings):

• dried porcini mushrooms - 30 g;
• water - 1.5 liters;
• onion - 100 g;
• carrots - 125 g;
• noodles - 125 g;
• butter - 30 g;
• salt - 5 g;
• bay leaf - 1 pc.;
• fresh herbs parsley - 3-4 sprigs.

Cooking:

1. Wash dried mushrooms, put in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and filtered water to the pan, put on the stove and wait for it to boil, then cover and cook for 25 minutes.
2. Add noodles and continue cooking for 5 more minutes.
3. While the noodles are cooking, cut the onion into cubes, grate the carrots on a fine grater. Heat the butter in a frying pan, add the vegetables and fry for 5-7 minutes, stirring occasionally. To prepare vegetarian option, can be used vegetable oil.
4. Put the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from heat.
5. Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and infuse, then serve.

Videos cooking

Chicken soup with dried porcini mushrooms

Ingredients (for 8 servings):

• chicken meat: wings, legs, thighs, necks - 400 g;
• water - 2.5 liters;
• dry porcini mushrooms - 100 g;
• potatoes - 300 g;
• carrots - 2 pcs.;
• onion- 2 goals;
• butter - 45 g;
• small vermicelli - 75 g;
• salt - 10 g;
• black pepper - ½ tsp, optional.

Cooking:

1. Put the chicken meat in a saucepan, add 1 onion and 1 carrot, pour one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth again.
2. Wash porcini mushrooms, pour 1.5 liters cold water and insist 2-3 hours. Then strain the liquid, and randomly chop the mushrooms. Combine mushrooms and mushroom water with chicken broth. Put on fire and cook under a lid for 20 minutes at a low boil.
3. Add chopped potatoes, continue cooking for 15 minutes.
4. Cut the carrots and onions into cubes, fry in butter until soft, then add to the soup.
5. Place the small noodles in the broth as well, stir and continue to cook together for another 7 minutes, and then remove from the stove.

Fragrant chicken soup with mushrooms is ready, you can start tasting!

Video recipe

All dried porcini mushroom soup recipes are easy to prepare. Optionally, you can increase or decrease the amount of any ingredient to adapt the taste to your habits and preferences. The more mushrooms you take, the more saturated the finished dish will turn out. Be sure to strain the water in which the mushrooms were soaked, otherwise the broth may turn out a little cloudy.

Mushrooms are a special product that makes amazing, fragrant and very delicious food. On the "quiet hunt" you can collect a lot different types, and then pickle them as a snack, fry with potatoes, dry for the winter. But the recipe for porcini mushroom soup is a classic of the genre. Mushroom mushrooms are considered a truly royal treat. From strong, dense, fresh specimens, you can prepare a rich, nutritious broth.

Culinary Secrets

Soups based mushroom broths one of my favorite and most popular dishes in traditional Russian and European cuisine. They have such a unique aroma that it is simply unrealistic to resist a plate of hot lunch. Ideally, noble porcini mushrooms should make a rich, but at the same time very transparent broth. To achieve this, mushrooms need to be boiled over low heat, barely maintaining the boiling process in the pan. This will turn out the necessary fat, and the mushrooms themselves will retain their integrity.

Many species require careful heat treatment before consumption. Whites are the most noble representatives of the forest, so they do not have to be boiled, draining the water, bring to a boil again and only then cook the soup. To make the dish rich and fragrant, you can cook the stew from frozen, dried or just brought from the forest mushrooms. As additional ingredients on request often add:

• beans;
• vermicelli;
• cereals;
• bell pepper;
• shrimps;
• salted cucumbers.

The special secret of some experienced chefs: half a glass of dry white wine is added to the recipe for soup with porcini mushrooms (when preparing roasted vegetables). In the pan, it will completely evaporate, but it will give the finished dish a special piquancy and unique taste.

Classic recipe

The simplest and fast way surprise your loved ones with a fragrant hot dish - cook soup from fresh porcini mushrooms according to a classic recipe. For this you will need:

• 200 grams of mushrooms;
• 1 small carrot;
• 3 potatoes;
• 1 onion;
• a pinch of salt and freshly ground pepper;
• vegetable oil;
• fresh herbs (dill and green onions are best).

The recipe for mushroom soup from porcini mushrooms is the most favorite option for preparing a hearty first course for any housewife. Any dish that contains noble porcini mushrooms in the recipe always turns out with a rich taste and incomparable aroma. Mushroom soups prepared on their basis are considered traditional dish both Russian and European cuisine, are transparent and rich broth. Porcini mushrooms are able to keep at heat treatment shape and color. Unlike other types, they do not need to be boiled first. Also, the first dish, cooked with dried or frozen porcini mushrooms, will be very tasty and fragrant.

Some housewives add finely chopped garlic or white wine to the mushroom soup recipe (which is poured in while the vegetables are fried until completely evaporated), and various types of cereals or vermicelli are used for density.

The classic recipe for mushroom soup from porcini mushrooms is quite simple and when preparing it, the quality of the finished dish is almost impossible to spoil, so even a novice hostess can handle it, which will pleasantly surprise all households.

Ingredients:

• 200 grams of fresh porcini mushrooms;
• medium sized carrots;
• 3 or 4 potatoes;
• onion bulb;
• a small piece of butter;
• a little vegetable oil for frying vegetables;
• salt to taste;
• a large bunch of fresh dill;
• ground pepper.

How to cook porcini mushroom soup:

Fresh porcini mushrooms are well washed and cleaned of sand and dirt. They are cut into cubes and laid out in a container where the soup will be prepared. Pour three liters of clean cool water. The pot of soup is put on fire, do not forget to salt to taste.

How much to cook porcini mushrooms for soup? They should cook for at least twenty minutes. During this time, the mushrooms should sink to the bottom of the pan.

The onion is finely chopped into a cube and put to fry in vegetable oil. Carrots are grated and added to the pan to the onion for frying.
The potatoes are cut into small cubes and added to the pan. Boiled for about 10 minutes.

After a certain time, fried vegetables and finely chopped fresh dill, ground pepper are laid out in the pan to the contents. Cook for 10 more minutes.
A couple of minutes before readiness, a piece of butter is added to the mushroom soup.

To prepare a more satisfying first course, you can cook mushroom soup from porcini mushrooms with vermicelli. In this case, you can use any white mushrooms: fresh, frozen or dried.

Ready soup with mushrooms should rest, under a closed lid, for about a quarter of an hour.
Hearty and rich soup is served to the table in deep bowls. Separately, thick rustic sour cream and fragrant croutons from fresh white bread.

Now you know classic recipe mushroom soup from porcini mushrooms and you can surprise your family and friends with your culinary skills every day.
Bon Appetit!

Watch the video: frozen porcini mushroom soup recipe

Mushrooms have exceptional taste and aromatic qualities, which are especially pronounced not in fresh, but in dried form. The magical aroma is excellently revealed in soups, rich and strong. Any edible mushrooms are suitable for cooking, for example, boletus, boletus or chanterelles, but it is desirable that at least a couple of dried porcini mushrooms be present among them. After all, it is porcini is the undisputed leader both in terms of taste and richness of aroma. Adding it, even in a small amount, gives the soup a special, very thick and viscous mushroom flavor, and if you cook only from whites, then this is a recognized culinary classic.

Classic mushroom soup made from dried porcini mushrooms is very easy to prepare. The only thing you need to take care of in advance is to rinse and soak the dried mushrooms in water. Some housewives pour boiling water over them and stand for only half an hour, waiting for the mushrooms to swell. But if you have time, still soak them in cold water and leave them overnight, be sure to cover the container with mushrooms with a lid. Thus, they will fully reveal their taste and aroma. By the way, do not pour out the water in which the porcini mushrooms were soaked! Be sure to use it as a base for the broth to make the soup rich.

V best traditions In Russian cuisine, only onions, carrots and potatoes are added to dried porcini mushroom soup. These vegetables are more than enough to make a dish with a pronounced taste and strong mushroom aroma. Sometimes there is some noodles in the basic recipe, preferably home cooking, which thickens the soup and makes it more satisfying. Of the spices, only pepper and bay leaf are added so as not to interrupt the taste of mushrooms; if desired, you can put a little fresh or dried dill. Serve hot soup best with sour cream, always thick and non-acidic, preferably homemade.

Ingredients

• white dried mushrooms 15 g
• potatoes 2-3 pcs.
• onion 1 pc.
• carrots 0.5 pcs.
• vegetable oil 2 tbsp. l.
• water 700 ml
• salt 1 tsp topless
• bay leaf 1 pc.
• a mixture of ground peppers 1 chips.
• dill 10 g

How to cook dried porcini mushroom soup

1. Wash dried mushrooms under a strong stream of cold water. Be sure to properly wash every little thing! Regardless of whether the mushrooms are whole or sliced, no sand or other contaminants should remain on their surface. If you rinse poorly, the grains of sand will squeak disgustingly on your teeth and you will completely ruin the dish. If you use not only porcini mushrooms, but a mixture of dried mushrooms, their number can be doubled.
2. Pour the washed mushrooms with cold water - 1 cup is enough for the liquid to completely cover them. Leave in this form to infuse overnight in the refrigerator, covering the container with a lid. After 6-8 hours, dried mushrooms will swell well and increase in size, and the water with which they were soaked will darken and become very fragrant.
3. 
   In a saucepan or in a saucepan with a thick bottom, heat the vegetable oil and sauté the onion, diced on it. By the way, you can also fry in butter, the main thing is to make sure that it does not burn.
4. 
   As soon as the onion becomes soft, put the carrots, peeled and chopped on a coarse grater, in a saucepan. Continue to fry for another 1-2 minutes until the carrots are golden brown.
5. 
   Add porcini mushrooms to the saucepan along with the water in which they were soaked. It is advisable to strain the water through gauze or drain very carefully, as there may be a small sediment at the bottom. If the mushrooms were whole, do not forget to cut them first. Add another 0.5 liters of water, add salt and put the saucepan on low heat, cover with a lid and cook for 30 minutes from the moment of boiling.
6. 
   Peel the potatoes and cut into small cubes, add to the mushroom soup and cook until fully cooked - 10-15 minutes. The amount of potatoes can be taken at your discretion, depending on how thick the soup you like.
7. 
   If you add noodles, it's time to send it to the pan and bring it to readiness. Basic Recipe mushroom soup does not involve any additives, so we will put only spices: bay leaf, a little ground pepper and finely chopped dill (fresh or dried will do).
8. 
   Boil literally 1 minute and remove the saucepan from the heat. We let the finished dish brew for 5-10 minutes under the lid.
9. Pour the mushroom soup into serving bowls and serve hot.

The dish is very fragrant and tasty. Depending on which dried mushrooms were used for cooking, the soup may turn out to be more or less saturated in color. Before serving, you can flavor it with a spoonful of sour cream or sprinkle with finely chopped dill.