Borovik - simple gorgeous mushroom: meaty, aromatic, delicious! If you are lucky enough to pick porcini mushrooms in the forest, then this opens up inexhaustible possibilities for creation for the cook. If there are especially many mushrooms, then you can. Good and... And if you don’t plan to harvest boletus mushrooms for the winter, you can fry them in sour cream, for example, according to the recipe.
Well, today I’ll tell you how to make creamy porcini mushroom soup with cream. I must say that this dish is simply gorgeous, although very simple. Porcini mushrooms give such incredible taste and the aroma of the whole dish, that my daughter was very surprised when she found out that I did not add any mushroom aromatic seasonings. And why do we need chemistry when there are porcini mushrooms, which no artificial aromatic mixture can compare with?
To prepare creamy porcini mushroom soup, we need very few ingredients: mushrooms - the more the better, potatoes, onions, dill, butter and heavy cream.
I don't have much mushrooms, but it's enough for 2 servings. Clean the mushrooms by removing the thin top layer from the stem.
Rinse well, add water (700 ml), add salt and set to cook. Cook for 25 minutes.
Then we place the mushrooms in a colander and set aside the broth for later use. I got 150 g of boiled mushrooms.
Melt butter in a frying pan, add mushrooms and finely chopped onion. Fry until the onion becomes transparent and slightly beige.
And during this time we will peel the potatoes.
Cut the potatoes into small pieces and place them in the mushroom broth. Cook until done.
Grind the fried mushrooms together with onions and potatoes in a blender.
We will pour the broth left over from cooking separately; we will need it later.
Place the ground mass in a bowl, add 120 ml of broth little by little, mix, then add cream. Mix everything so that the mass is homogeneous. Place on the fire, stirring, bring to a boil and immediately remove.
Creamy porcini mushroom soup with cream is ready. Add finely chopped dill to the prepared soup when serving.
Puree soup is prepared from pureed vegetables, cereals, mushrooms, meat, poultry and fish. It's thick nutritious dish, which has excellent taste qualities, and no less beautiful appearance.
It is absorbed by the body much better than regular soup. And therefore all its variants are used in dietary and baby food. Such options are not only healthy, but also quite high in calories.
They are quite easy to prepare. Meat, vegetable and mushroom broths. Vegetables are boiled and pureed using a blender. To give a creamy consistency and more rich taste, they add cream, sour cream, milk, egg yolks or butter. The first dishes with their addition have a creamy structure and are called that way.
In Russia they are prepared from peas, lentils, spinach, cauliflower, and of course mushrooms.
Our region is too rich in them! Which of them just don’t grow in the vast expanses of our vast country. Starting from early spring and ending with the first snow, they can be collected in the forest.
We collect and prepare, and then prepare delicious, rich first courses, one of which we will prepare today.
Since we love to cook with them not only in season, but also in winter and spring, we dry and freeze them. I already told you how to cook it in one of the notes. There are also new articles where you can read about recipes from mushrooms.
First courses made from fresh representatives of the forest kingdom are also very tasty, especially in the form of puree. And the most delicious ones, of course, come from the noblest representatives of this class - the whites.
We will cook from them today. I froze quite a lot of them, it was a fruitful year! Therefore, I will cook from my own.
But if you don’t have exactly white ones, then it’s okay, absolutely any will do. For example, champignons. They make simply great-tasting thick first courses.
Cream of porcini mushroom soup - step-by-step recipe
We will need for 5 - 6 servings:
- frozen porcini mushrooms – 500 gr
- potatoes - 3 pcs.
- onion - 1 pc.
- cream 30% - 150 ml
- salt - to taste
- butter - 50 g
Preparation:
1. Cut the onion into small cubes and fry in butter until golden color. You can fry with vegetable oil, but butter gives simply an amazing aroma, delicate and rich taste.
If you cook, for example, with champignons, you can also fry them together with onions. But for whites this is not a mandatory procedure at all. Although, as an option, you can use it, it will also be tasty.
2. Add half a glass hot water, and without reducing the heat, continue to cook first, and then fry again, until transparent.
This will allow the onion to steam more intensely and release all its flavor into the soup.
3. Pour 2 liters of water into the pan. Bring to a boil and add frozen mushrooms. There is no need to defrost them for this, so that they do not soften and become soggy.
Before freezing them, I already thoroughly peeled and cut them so that they took up less space in the freezer.
By the way, they cannot be washed before freezing; you only need to clean them with a knife, removing dirt, leaves, needles and other forest debris.
4. Bring to a boil again, constantly skimming off the foam. Quite a lot of it will form, and forest debris will float up with it if it remains during cleaning.
Once it boils, the foam will be easier to remove, as the cut pieces will begin to slowly sink. When all the foam has been removed, cook for 5 minutes.
5. Peel the potatoes and cut into cubes. Place it in the pan. Let it boil, add salt to taste.
Although we will subsequently grind everything into puree, we must try to cut the potatoes into equal pieces. This is necessary for uniform heat treatment.
6. Add fried onions to the broth.
7. Cook everything together until the potatoes are ready, about 15 - 20 minutes.
8. Drain the broth using a colander. Save the broth.
9. Place part of the cooked mass in a blender bowl, add a little broth and grind until pureed. Place the puree in a saucepan and put the next part into the blender bowl again and grind it.
Add a little broth to each part to make it easier to puree the mass.
If you have an immersion blender, then you can grind the whole mass at once, right in the pan.
10. When all the parts have been pureed, add the remaining broth. Add it better in parts, this is necessary in order to obtain a puree soup of the desired consistency. It should not turn out too thick or too liquid.
11. All the remaining broth was gone. When you have combined the broth and puree, add cream and beat the resulting mass until smooth. It is better to use rich country cream 30%. Now they sell dairy products directly from farms. Their cream is just what you need.
12. Put the pan on the fire and bring the mixture to a boil again, but do not boil. The maximum time that can be kept on fire is 1 - 2 minutes, and then on a very low setting.
13. Immediately pour into plates, garnish with fresh herbs and serve.
You can also decorate with beautifully chopped pieces of mushrooms. This way the dish will look more attractive.
Features and secrets of preparing soups in the form of puree
Although preparing such a dish is quite simple, it is still worth knowing a few basic secrets and rules, following which you will always succeed delicious first dish.
- When preparing a dish of wild mushrooms, do not get carried away with spices. White ones, and in general all other forest representatives of this class, have a very strong aroma. Spices have their own smell, and they can overpower the natural aroma. And if we cook a certain version, then it is better that it has a certain smell.
- If you are cooking the first dish from dried mushrooms, then they should be soaked in water room temperature for 2 - 2.5 hours. Subsequently, you can cook them in the same water.
- When preparing the ingredients, try to cut them into equal pieces, this is necessary for even cooking. If some pieces turn out to be larger, they will not be cooked through, and subsequently they will be more difficult to chop.
- Instead of cream, you can add milk or sour cream to the soup.
- You can also add leison to it , which is made from egg yolks and milk (or cream). And you can prepare it this way: 2 - 3 egg yolks place in a small saucepan and, stirring continuously, gradually pour in 3/4 cup of hot milk or cream. Strain the mixture through a sieve and add to the contents, stirring with a spoon. After adding the lezone, you no longer need to boil the soup.
- After cooking, some of the mushrooms can be left whole and decorated ready dish.
- The puree soup is very tasty with croutons. Therefore, you can purchase a loaf in advance and make croutons. You can see how to cook them deliciously and correctly.
- You can add a little to the finished dish butter. It will add an additional note of taste and a pleasant appearance.
- This first course is best prepared for one meal. If it's left the next day, it won't taste the same as fresh. Since we have potatoes in the composition, it may thicken.
- Or, on the contrary, pureed products may settle in the broth. To prevent them from settling, add flour lightly fried in oil to the broth and cook for 20-30 minutes.
- If you are preparing champignon puree soup, then very unusual taste will give a handful of added walnuts. This recipe is on the pages of my blog and can be found in more detail by following the link to the article ““.
- Before cooking, it is better to pre-fry the champignons along with the onions. Forest mushrooms It's better not to fry. Although such recipes exist.
As you probably noticed, preparing such a mushroom dish is quite easy. And the dish turns out to be satisfying, healthy, and, I would even say, delicious. It's no coincidence that in the best European cuisines, such as Greece, Italy and France, in their best restaurants You can always order them from the proposed menu.
In many countries of the world, puree soups are gastronomic business cards. So, in France, the famous vichyssoise is known throughout the world — onion soup, cooked on chicken broth, from different varieties onions, with the addition of cream.
Miso soup, already known to everyone, is the favorite dish in Japan. The Japanese eat it for both lunch and dinner. Its composition is quite complex, and we will not dwell on it now.
In the East, such variants of first courses are prepared with rich meat broths, With big amount spices, hot to taste. So in Turkey, chorba, which is made from lentils, is very popular. It is prepared in all establishments Catering, and it tastes different everywhere.
In Finland, the Czech Republic and Belgium, puree soups are prepared using beer.
And we can easily prepare any of them in our kitchen.
Bon appetit!
This summer I came to visit my friends in Transcarpathia. Literally the next day, she, restless, dragged me into the forest to pick mushrooms. “Not far,” he says, “10 kilometers, no more!”
I won’t tell you which windbreaks we walked through, but our mushroom “catch” exceeded all expectations. And on the same day she built wonderful soup puree with mushrooms.
I will be happy to share with you all the intricacies of real Transcarpathian mushroom soup.
What should he take? Ingredients for pureed porcini mushroom soup:
- 300-350 grams of mushrooms;
- carrots – 1 piece;
- potatoes - 2-3 pcs;
- medium-sized onion – 1 piece;
- cream or milk – 500 ml;
- garlic – 1-2 cloves;
- a teaspoon of wheat flour;
- dill, parsley, basil;
- a teaspoon of paprika;
- salt, pepper - to taste;
A little vegetable oil for frying vegetables.
If desired, a teaspoon of butter.
This is how mushroom puree soup should turn out, I begged a friend for the recipe, and I’m sharing it with you.
The process of preparing puree soup with mushrooms
IMPORTANT! Whatever good mushrooms no matter what, when you boil them, you need to drain the first water and rinse the mushrooms.
Chop the mushrooms and boil them. There should be very little water so that it barely covers them, then the broth will be more rich and tasty.
Cut the onion into small cubes and sauté over low heat until it becomes translucent, then add grated carrots to it. Finely chop the greens, add half to the onions and carrots. Simmer until half cooked, add flour, stir, simmer until done.
Tip 1 - to prevent vegetables from burning, add 1-2 tablespoons of mushroom broth to them
Add potatoes to the mushrooms, cook for another 10-15 minutes, then add onions and carrots to the soup. Bring to a boil, add salt and pepper.
Pour the broth into a separate container and set aside for now.
Beat the vegetables and mushrooms in a mixer or blender and combine with the broth.
Add cream or milk to the puree soup with mushrooms, bring to a boil and set aside.
Add the remaining greens to the soup and stir.
Tip 2 - instead of milk or cream, you can add meat or chicken broth
We had several very small white fungi. We boiled them separately and put them whole on each plate. It was very nice.
To prepare puree soup, you can take fresh, only picked, porcini mushrooms, frozen or dried. The aroma and taste of porcini mushrooms is preserved no matter how the mushrooms are used. Puree soup can be seasoned with milk, cream or sour cream. You can prepare pureed porcini mushroom soup, just like regular soup, using water, vegetable or meat broth.
In addition to the mushrooms themselves, puree soup can be prepared with vegetables, beans, and semolina. Of course, adding vermicelli to such a soup would not be very appropriate.
They don't prepare a lot of puree soup. It is better to cook it at once. Fried pieces can be served with the soup white bread or croutons, add grated hard or processed cheese to the plate.
Recipes for puree soup with porcini mushrooms
Porcini mushroom puree soup
Dried porcini mushrooms – 1 bag (30 grams)
Fresh porcini mushrooms – 450 grams (or frozen)
Water – 1.5 liters + 2 glasses for mushrooms
Onion – 1 piece
Butter – 50 – 70 grams
Carrots – 1 piece
Celery – 2 stalks
Sun-dried tomatoes – 1 small jar
Garlic – 2-3 cloves
Fresh parsley – 2 tablespoons (chopped)
Fresh dill – 2 tablespoons (chopped)
Salt, pepper, spices
How to prepare puree soup with porcini mushrooms:
I make my own sun-dried tomatoes. I close them in small jars of 250-330 grams.
Pour two cups of boiling water over dried mushrooms and leave for 15-20 minutes.
Finely chop the onion. Cut the celery into small pieces. Cut the carrots into thin slices or grate them on a coarse grater.
Finely chop the garlic with a knife.
Heat the butter in a saucepan and first fry the onion until it becomes transparent. Then add chopped celery, carrots and garlic. Stirring, fry for about 5-7 minutes.
Wash fresh mushrooms well and cut into pieces.
Squeeze from water dried mushrooms and add them to the vegetables in the pan. Add about 0.5 teaspoon of salt and season with pepper. Stirring, fry for about 6-8 minutes and add sun-dried tomatoes.
Pour in 1.5 liters of water and add fresh porcini mushrooms. Bring to a boil, reduce heat and simmer for 30-35 minutes.
Remove from stove. Cool slightly. Using a slotted spoon, scoop out the vegetables and mushrooms and place in a blender. Add a glass of broth and puree. Pour the puree into the pan. Bring to a boil and simmer for 1-2 minutes. Remove from heat and add fresh dill and parsley.
Puree soup with porcini mushrooms and cheese
Fresh porcini mushrooms – 4 pieces (large)
Olive oil – 4 tablespoons
Butter – 2 tablespoons
Vegetable broth – 1.2-1.3 liters
Egg – 2 pieces
Parmesan cheese – 1 cup (grated)
Oregano – 1 sprig (or oregano, mint, basil)
Salt pepper
How to make puree soup:
Heat olive oil and butter together in a saucepan. Throw a sprig of oregano into the oil. Can I have another one? spicy herb whichever you prefer. This is necessary for the aroma.
Wash the porcini mushrooms well and cut into pieces. Throw them into the oil and fry for about a minute.
Add one ladle of broth and simmer the mushrooms until they absorb the broth, one to two minutes.
Add salt to taste and season with pepper and spices. Pour in the rest of the broth and bring to a boil. Reduce heat on the stove and cook at a low simmer for 30-35 minutes.
Add eggs at the very end. Before doing this, break the eggs into a bowl and beat. Pour in a thin stream, stirring the broth well. Let it boil and remove from the stove.
Let the soup cool slightly so you can puree it in a blender. Pour the puree back into the pan. Place on the stove and when it boils, put in the grated hard cheese. Immediately remove from the stove.
Before serving, you can sprinkle with fresh or frozen herbs, season with sour cream or cream.
Porcini mushroom puree soup with cream
Fresh porcini mushrooms – 500-600 grams (or frozen)
Butter - 80-100 grams
Milk – 1 liter
Cream – 1 glass
Onion – 1 head
Carrots – 1 piece
Flour – 2 tablespoons
Egg – 2 pieces
How to make puree soup:
Wash and cut fresh whites thoroughly. Thaw frozen ones completely and squeeze out the water.
Grind the mushrooms in a meat grinder or chop with a blender.
Peel the onions and carrots and cut into pieces.
Place the chopped mushrooms in a frying pan with two tablespoons of butter and simmer for 30-40 minutes, stirring occasionally.
In a separate pan, melt the remaining 2 tablespoons of butter and fry the flour in it. Stirring the lumps thoroughly, carefully pour in all 4 glasses of milk.
Bring to a boil and simmer for 1-2 minutes. Add stewed mushrooms, after removing the onions and carrots. Mix the cream with the eggs and add to the soup. Pour into soup. Salt and season with pepper to taste. let it boil and immediately remove from the stove.
Puree soup with potatoes and porcini mushrooms
Porcini mushrooms 5-6 pieces (medium)
Potatoes 4-5 tubers
Carrots – 1 piece
Onion – 1 head
Milk – 1.5 cups
Water – 600-700 ml
Semolina – 2 tablespoons (without top)
Vegetable oil – 4 tablespoons
Salt pepper
How to make puree soup:
Wash and chop fresh mushrooms. Peel the onions and carrots. Finely chop the onion. Grate the carrots on a coarse grater.
Heat 2 tablespoons of vegetable oil in a saucepan and first sauté the onions and carrots for 3-4 minutes.
Peel the potatoes and cut into thin strips. Add to onions and carrots.
Heat the remaining 2 tablespoons of oil in a frying pan and fry the mushrooms in it until almost done, about 20-25 minutes.
Pour water and milk into the fried vegetables. Bring to a boil and let simmer over low heat for 5-7 minutes. Then add semolina, constantly stirring the broth. Boil for 4-5 minutes. Salt to taste and add pepper. Remove from stove and cool.
Puree in a blender along with fried mushrooms. Pour back into the pan. Bring to a boil and let simmer for 1-2 minutes.
Soup puree of dried porcini mushrooms with cheese
Dried porcini mushrooms – 55-60 grams
Fresh porcini mushrooms – 600-700 grams (or frozen)
Cream – 1 cup (fat)
Hard cheese – 50-100 grams
Red wine – 1 glass
Butter – 100 grams
Onion – 1-2 heads
Water or broth - 1 liter
Thyme – 2 tablespoons (or basil)
Salt, pepper, fresh herbs
How to make puree soup:
Rinse dried mushrooms well through a colander. Place in a bowl and pour dry red wine. Leave until the mushrooms swell. You can warm up the bowl of mushrooms a little, but not to a boil.
Wash fresh mushrooms thoroughly. Slice.
Finely chop the onion. Melt the butter in the saucepan in which you will cook the soup. Fry the onion until it becomes soft. Then add chopped thyme or basil. Stir and add chopped mushrooms. Simmer for about 15-20 minutes, stirring occasionally, over low heat, covered.
Remove dried mushrooms from wine. Squeeze and cut. Add to the pan.
Strain the wine without draining completely and add to the pan. Add water or broth and bring to a boil. Reduce heat, cover the pan and cook at low simmer for about 35 minutes.
Cool and grind in a blender. pour the puree into a saucepan. Salt and season with pepper to taste. pour in the cream and let it boil for 1-2 minutes.
The cheese can be thrown into the pan along with the cream or added to each plate. Sprinkle with chopped fresh herbs.
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Today is our mushroom day! Mushrooms for the first, second and even compote... No, the compote is not mushroom.))) But seriously, today there was cream of mushroom soup, toast (or just fried, as you like) with fried mushrooms, and a delicious mushroom tart. And why all? Yes, because my husband brought a whole “heap”, which I processed until 2 am yesterday. Oh, how grateful I was to him! (((And today he added a couple more bags... so, I feel there will be mushrooms tomorrow and the day after tomorrow. But if you put aside my muttering, then this is just a fairy tale, not mushrooms! Yeah, I forgot, we are talking about porcini mushrooms , well, and a little chanterelles. They are so small, dense, clean, not at all wormy. The puree soup turned out snow-white, even without cream. And how tasty and aromatic it is! Tastier than soup can not be. Mmmmm...
- 300-400 g of porcini mushrooms (I had already boiled ones),
- 1 small onion,
- 1-2 z. garlic,
- 1.5 tbsp chicken (any other) broth,
- 100-150 ml cream 33%,
- salt,
- thyme,
- freshly ground pepper,
- butter and vegetable oil.
Choose the most beautiful mushrooms, cut into slices, set aside. We need them for serving and decoration. Before serving, fry them in a mixture of butter and vegetable oils, add a little salt and pepper.
In a saucepan with a thick bottom, heat 1 tablespoon each of butter and vegetable oil. Add mushrooms, fry until lightly browned. Chop the onion, add to the mushrooms, fry until transparent, add chopped garlic. Pour in enough broth to cover the mushrooms. Cook at low boil for 5-7 minutes. Remove the pan from the heat and use an immersion blender to puree everything until silky smooth. Pour in the cream, bring to a boil, salt and pepper, add thyme. Pour into plates, place whole fried mushrooms on top, pour over cream, sprinkle with herbs. It is very tasty to serve crackers or croutons.
Since I still had fried mushrooms, which I fried like this... A mixture of white and chanterelles fried on vegetable oil, added chopped onion and garlic. At the end, I mixed in a good spoonful of butter, chopped dill and parsley, salt and pepper. I toasted the bread in a toaster and served it to them. For my husband, I added sour cream and a little cream to the mushrooms. Simmered for 1-2 minutes.
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