Boil white mushrooms or not. Fresh porcini mushroom soup. How to cook dried boletus mushrooms

Fresh mushrooms must be cleaned of debris, blades of grass, dirt and rinsed thoroughly. If desired, you can rinse the mushrooms several times. How long to cook porcini mushrooms? It depends on what dish the mushrooms are intended for.If you plan to boil them first and then fry or bake them (for example, with fish), then you need to cook the porcini mushrooms for 20-25 minutes. If boiled mushrooms will serve as a separate dish or side dish, then they must be cooked for at least 32- 40 minutes

You should not cook mushrooms for a very long time, so as not to spoil their taste. When cooking mushrooms, you must remember that the foam formed during the cooking process must be regularly skimmed off. When cooking, mushrooms are salted to taste. You can add your favorite seasoning.

If you plan to boil dried porcini mushrooms, then pre-soak them for 2- 3 hours. Next, boil the mushrooms in salted water for 20 minutes.

Recipes for dishes with boiled mushrooms

There are a great many recipes with the addition of boiled mushrooms. In addition, porcini mushrooms can be used as a side dish. We offer several interesting recipes for porcini mushrooms.

Potato salad with porcini mushrooms

Ingredients:

White mushrooms - 200 g;
potato - 4-5 pcs;
leek;
olive oil - 4-5 tbsp. l.;
vinegar;
pepper, salt to taste.

Boil the potatoes in their jackets. Next, peel and cut into cubes. Sort the fresh mushrooms, clean them of debris, and rinse thoroughly. Place the washed mushrooms in a colander and let the water drain. Mix mushrooms with potatoes, add leeks. Salt, pepper, season the salad with vinegar, olive oil or mayonnaise.

Cheese soup with mushrooms

For preparation you will need:

White mushrooms - 150 g;
potato - 3-4 pcs;
processed cheese - 400 g;
carrot - 150 g;
leek or onion - 150 g;
salt, pepper to taste.

Pour about 3 liters of water into a saucepan, bring it to a boil, add mushrooms cut into small pieces and cook for 30 minutes. Then peel the potatoes and cut them into cubes. Grate the carrots on a medium grater. Cut the onion into rings. Add potatoes to mushrooms, cook for 10 minutes. Next add onions and carrots. A couple of minutes before it's ready, add the cheese. Pepper and salt as desired. You can add herbs (parsley, celery). Stir and remove from heat.

Fish with mushrooms

Ingredients:

fish (pollock fillet, pike perch or other) - 5-6 pieces;
White mushrooms - 500 g;
half a lemon;
olive oil;
salt, pepper to taste.

Sort the fresh mushrooms, clean them of debris, cut them into small pieces, boil for 25- 30 minutes. Season the fish fillets with salt and pepper, make slits and fill them with small pieces of lemon. Sprinkle the fish with lemon. If desired, the fish can also be coated with mayonnaise or sour cream. Place the fish on a baking sheet greased with olive oil. Place mushrooms on top of the fish and add a little salt. Place the fish and mushrooms in the oven for 20- 30 minutes.

Calorie content of boiled porcini mushrooms: 21.50 kcal per 100 g (meaning the edible part). Zhirov- 1.6, proteins - 3.7, carbohydrates - 0.9. Calorie content of fried porcini mushrooms- 150 kcal per 100 g.

If you prefer fried mushrooms, check out

Many housewives who have the opportunity to pick mushrooms are concerned with the question: How to keep these gifts of the forest fresh? In our age of modern household appliances, when there are freezers with dry freezing, this is not a problem. The problem is how to properly prepare these products for long-term storage, so that you can then safely eat them. Culinary experts advise: mushrooms should be boiled before freezing, because when frozen they are considered semi-finished products that can be used as a filling in any flour dishes. All this is understandable, but how long should you cook mushrooms before putting them in the refrigerator?

What to do with mushrooms? Discussion

Letters from a young mother appeared on an Internet forum, whose son picked mushrooms at the camp, soaked them in a salty solution and put them in the freezer. When leaving, he took the creation of his hands, but the road was long, so an incomprehensible lump came home. The woman is afraid to eat her son's gift. Of course, she is right, and the child needs to be explained the essence of the freezing process, and that mushroom poisoning is very difficult to treat. Social media users who joined the discussion say that boiled mushrooms need very little space in the refrigerator, and they are not at all difficult to cook. Remove debris and herbs, chop large ones and cook for only fifteen minutes. Then, after taking it out of the water, the mass is cooled, put into portioned sealed bags and sent to the freezer. Such a product can lie there for six months without losing its aroma and taste.

Talk about storing mushrooms

As a rule, avid mushroom pickers do not know how to freeze mushrooms, so they cook them fresh or pickle them in a strong salt solution. Culinary experts believe that freezing is an excellent way to preserve the product, but it must first be boiled. Some argue that this process only takes ten minutes and then only for it to decrease in volume. Cooking rules do not accept this statement and advise you to familiarize yourself with the table of heat treatment of different types of spores. The boletus mushrooms take the most time: they boil for about fifty to sixty minutes. Slightly smaller white ones - thirty - forty, and even smaller boletuses - twenty. Champignons can be cooked for only five minutes, russula and honey mushrooms - about twenty. But the morels and strings must first be soaked in cold water, then squeezed out and, after re-filling with cold water, put on the stove. During the process you need to change the water two to three times.

Clarification: why do they need to be boiled?

The problem has several points:

Mushrooms are frozen for one purpose, so that there is an additional product from which you can quickly prepare some dish. Based on the above, the mushroom needs to be boiled.
Some housewives claim that on one of the shelves in the refrigerator they put products that they later “cook from scratch.” With this approach, the mushrooms need to be sorted, washed several times, dried - and only then sent for storage.
This product is perishable, so some types (honey mushrooms, chanterelles) are recommended to be consumed immediately. If you want to do freezing, then this variety must be cooked and half-cooked.

General rules for processing mushrooms

A housewife who decides to freeze mushroom fillets for the winter should use the following general rules:

The collected products must be inspected and re-sorted, removing all low-quality, unfamiliar, and wormy ones.
Next, you should put the gifts in a large container and cover them with water for a while - so that they float freely in the water. It has been proven that water washes away harmful substances from the body that penetrate into the mushroom with rain streams and from the soil. Drain the water along with any floating debris and rinse again.
If necessary, cut into portions, separate the cap of some species and cook it separately from the stem.
The prepared parts should be placed in an enamel pan of a suitable size, filled with water, adding a pinch of salt, stirred and put on high heat. Some housewives cook mushrooms with the addition of citric acid.
Periodically skim off the rising foam; at the beginning of boiling it can be abundant. In the future, you need to reduce the heat so that the contents do not boil too much. Many housewives do not keep track of time, but determine the degree of readiness of the product by the disappearance of foam and as the product sinks to the bottom of the pan.
Throw the cooked mass onto a sieve, wait until it cools down and the water drains.
There is one more thing left to do - place the mushrooms in the freezer, but to prevent the mushrooms from freezing in a lump, they need to be kept in the cold, laid out one at a time on a baking sheet, and only then placed in an existing container.

If you have a multicooker in your kitchen, you can process the collected gifts in it. The product should not be compacted; the volume placed should occupy half the pan. Set the timer for the required time (thirty minutes) and do other things. By the way, in a pressure cooker the process is accelerated: it only takes a quarter of an hour.

Various options

Culinary experts believe that different types of mushrooms need to be prepared differently for long-term storage:

The porcini mushroom is the king of the mushroom kingdom, surpassing all others in taste. Finding it is not easy, you need to know special signs, but dishes prepared from this fleshy forest beauty are unsurpassed. Mushroom pickers can distinguish porcini mushrooms from other species with their eyes closed. The fact is that it has a special aroma that is not lost during any food processing, including freezing. Prepared mushrooms, if they are large, should be cut into portioned pieces, while medium-sized ones should be cooked whole. Boiling time is about twenty minutes.

Experienced housewives have learned to freeze champignons and oyster mushrooms brought from the forest. The washed gifts are poured with cold water and brought to a boil. After which the water is drained, clean water is poured in, and the heat treatment continues. Its duration is half an hour. City residents do not try to stock up on oyster mushrooms, because you can always buy this product in any supermarket.

Chanterelles are residents of Siberia. They are the cleanest, because they grow on the stumps of old trees, they are very tasty, so they can be stored for future use in any quantity, especially since they are practically not damaged by worms, and all kinds of insects avoid them. An experienced mushroom picker does not take “false chanterelles,” which he recognizes by their shade of color and special putrid smell. Housewives deal with collected chanterelles in the same way as with other species:

mushrooms are sorted and washed;
cut into desired pieces;
boil over low heat for about twenty to thirty minutes;
pour into a colander, allowing time for the broth to drain;
are laid out in small containers and sent to the chamber.

When collecting honey mushrooms, an inexperienced mushroom picker may make a mistake, because this name, like the previous one, can be false and poisonous. You can distinguish it by looking under the cap - the surface is dark, gray or black. Mushroom pickers, however, do not bother themselves with this procedure, but look at the stem. A real honey fungus has a lace film ring on it. The third way to check is to break off a small piece and taste it. The false scent is bitter. The preparatory stage of honey mushroom processing does not only involve washing the collected mushrooms. You need to separate the caps from the legs. While the top part of the honey mushroom can be cooked for about twenty minutes, the legs are much harder. The boiling time for them should be increased by fifteen to twenty minutes. Real honey mushrooms in any form retain a pleasant smell.

Boletus mushrooms are also valuable. On the market they are considered mushrooms of the second category, since in terms of taste they are almost no different from porcini mushrooms. They need to be collected only when they are young, because the longer the mushroom grows, the longer it takes to cook. The leg is especially hard. If the caps need to be cooked for forty minutes, then the legs can boil for up to an hour or more. A sign that the mushroom has been cooked will be a change in the color of the mass: it darkens.

But after any processing, the flesh of boletus remains light. Cook the mushrooms for thirty minutes in cold water. The preparation process for this type is a little more complicated. You should not only sort through, wash and cut, but also remove the upper mucous film that covers the cap. Butterflies can also be poisonous. Having created an inedible mushroom, nature took care of its differences. Experienced mushroom pickers know that poisonous boletus has a purple color and a loose cap, while the cap of ordinary mushrooms is elastic and durable.

The mushroom kingdom is very rich. Here is another inconspicuous mushroom - moss mushroom. Its taste is inferior to boletus and white mushrooms, but, however, the mushroom picker will always bend down to cut off the moss mushroom hidden in the grass. Do not be alarmed if the flesh of the mushroom turns slightly blue during processing. The product should be poured with cold water and boiled for about twenty minutes. Once you get carried away with collecting, you can also put the false moss fly into the basket. When sorting mushrooms, you can smell the one you don’t like - it will not have a specific smell, its cut does not change color.

From the experience of housewives

The spores are frozen in portioned quantities, which can be consumed at one time, because it is not worth putting them in the freezer again - it will become an unsightly mass.
The product is defrosted slowly in the refrigerator, where it is kept overnight. If during this time it takes on the appearance of a fresh product, then the process can be continued by removing it from the refrigerator.

Freezing will help preserve the forest harvest. In winter, from the semi-finished product you can prepare any dishes, those to which fresh ingredients were added in the summer: julienne, roast potatoes with mushrooms, mushroom casserole, pies, pies, pancakes. There are many recipes, but many experienced housewives use different types of mushrooms for different dishes, for example, sauces, soups are cooked from frozen porcini mushrooms, and fillings for baked goods are made. A lot of spices are added to it, depending on the taste of the cook. Salads and snacks are made from other varieties. The completed “mushroom orders” of family members will be tasty and delicious, and will become a worthy decoration for the winter table.

It is not for nothing that the porcini mushroom is considered the “king of mushrooms”. It has earned this title due to its impressive size, delicious aroma and taste. In a number of characteristics, boletus is not inferior to meat and many vegetables. It has a composition rich in vitamins, macro- and microelements.

The complex of beneficial substances is so great that in some cases even doctors recommend including porcini mushrooms in the menu of sick and convalescent patients. To get the most out of this forest delicacy, let’s figure out when it needs to be collected and how to cook it correctly.

Meet: White mushroom

The white mushroom got its name many centuries ago. Even in pagan times, the Slavs supplemented their diet with mushrooms collected in the forests. They noticed that during heat treatment, the stem and cap of the boletus practically do not change color. Remains as light as immediately after cutting.

This makes porcini mushrooms significantly different from champignons, boletuses and other equally tasty forest products. There is nothing wrong with blackening the cut. This is how minerals react to contact with oxygen. Nevertheless, our ancestors regarded the ability of boletus to maintain whiteness as an undoubted advantage.

The boletus has a thick, pot-bellied leg and a spreading, fleshy cap with a diameter of up to 30 cm or more. The older the mushroom, the more massive and darker it is. The leg always remains white, but the color of the cap varies from light beige to black-brown.

Varieties

Few people know that porcini mushrooms are divided into several subspecies. Here are just a few of them:

Spruce- with an elongated stem and a dry reddish-brown cap. Loves coniferous forests.
Oak- a massive mushroom with loose flesh. Grows in oak trees. It is distinguished by a grayish-brown cap, on which lighter-colored spots can often be seen.
Birch- an ordinary inhabitant of deciduous forests with a very light cap. Usually hides under birch trees.
Graboviy- lover of oak and beech thickets. It is distinguished by a dark brown cap.

The boletus also has an inedible relative - the gall mushroom. It has a bitter taste. During cooking, the bitterness does not disappear, but only intensifies. It is impossible to eat such a dish. The gall mushroom is slightly pinkish when cut. The leg is covered with a dark mesh.

Collection time

Boletus mushrooms grow on all continents except Australia. They love dense forests with old oaks, birches and spruces. Often found near moss-covered stumps, in grass in clearings. Boletuses do not tolerate high humidity, so it is useless to look for them in wetlands.

The harvest season begins in mid-June. In July-August the mushroom actively bears fruit. The last month of summer is the period of mass collection of porcini mushrooms. They are prepared in different ways: fried, boiled, pickled, dried and frozen for the winter.

Boletus is not only tasty and aromatic, but also practically the largest mushroom in the forest. It can reach colossal sizes. A specimen weighing more than 9 kg and a cap diameter of 57 cm was discovered by a Russian mushroom picker in 1961.

Porcini mushrooms should be cooked immediately after picking. If you leave them for a long time without processing, not only will worms begin to actively reproduce in the juicy pulp, but the lion’s share of the nutrients will gradually disappear. 10 hours after cutting, there are 50% fewer of them than initially.

Porcini mushrooms contain substances with antitumor properties. Our ancestors knew about this, so they treated frostbite and some diseases with mushroom decoctions.

Boletus is rich in protein, which, however, is rather poorly absorbed. Drying helps solve the problem. In the dried product, the protein becomes more easily accessible to enzymes in the human digestive system. After drying, up to 80% of the white mushroom protein is absorbed.

In Russian forests you can find boletus, the cap of which is painted in a rather unusual orange or lemon color. This usually scares off novice mushroom pickers. And completely in vain. Mushrooms with such strange caps are quite edible.

Beneficial features

The calorie content of boletus is 34 kcal per 100 grams. It can be recommended as a dietary product to anyone who wants to lose a couple of extra pounds. At the same time, you can’t eat a lot of mushrooms at once, because they are too “heavy” for the stomach. You should treat yourself to a mushroom dish no more than 2 times a week.

100 g of porcini mushrooms contain:

3.7 g protein;
1.7 g fat;
1.1 g carbohydrates;
89 g water.

In addition, the product is rich in:

vitamins (C, B1, D, carotene);
riboflavin, which stimulates hair and nail growth, is responsible for the health of the skin and thyroid gland;
sulfur, selenium and polysaccharides, which help fight cancer;
lecithin - a substance with anti-aging properties;
ergothioneine - an amino acid that strengthens vision, renews liver cells, and has a beneficial effect on the kidneys and bone marrow;
calcium and iron, involved in the formation of bone tissue and hematopoiesis;
B-glucotate is an antioxidant that helps the body fight viruses.

Such a rich composition makes porcini mushroom a very useful product for humans. Doctors advise introducing it into the menu for patients with tuberculosis, anemia, angina pectoris. Boletus is an excellent remedy for skin ulcerations and frostbite. This product is also used for the prevention of cancer.

Precautionary measures

Due to chitin, boletus mushrooms are difficult to digest by our digestive system. Mushroom dishes are not recommended for young children (under 7 years old), pregnant and nursing mothers, ulcer sufferers and patients with kidney disease. For people with problematic digestive systems, love for these delicacies can cause an exacerbation of existing diseases.

Fungal spores can cause allergies. People with overreacting immune systems should not eat them. You should also be very careful when picking mushrooms. Do not confuse white mushroom with gall mushroom! The latter is easy to poison.

If you are a novice mushroom picker, do not “hunt” near highways, landfills and industrial enterprises. Boletuses tend to accumulate radionuclides and heavy metals contained in the soil and air. These substances cause cancer.

You should also not collect very old, “overripe” mushrooms. Over many months, they manage to accumulate such amounts of harmful substances that they become potentially hazardous to health.

Cooking features

Even our distant ancestors knew that for each type of mushroom there is “its own” dish. Boletus and boletus mushrooms, for example, are best marinated, stewed or fried. Broths and sauces (julienne) are prepared from boletus mushrooms. It is also excellent for frying, stewing, salting and pickling. For the winter, porcini mushrooms are frozen or dried. The second option allows you to preserve the maximum of nutrients and protein.

Preparatory process

Then the mushrooms are cleaned. First, carefully remove leaves and other debris. The skin is cut off from the tough legs. All places where worms may be located are cut out. There is no need to peel the skin off the caps of porcini mushrooms. It does not have any unwanted impurities and does not spoil the taste of the dish at all.

If boletus mushrooms are collected for drying for the winter, then they should not be soaked or washed. But for immediate cooking you will have to wash it thoroughly. Small mushrooms can be boiled and fried whole. Large specimens should still be cut into several parts.

How long to cook porcini mushrooms before frying and why

Experienced chefs always advise boiling the mushrooms first, and then frying or stewing. Pre-cooking cleanses the product of any unwanted impurities, bacteria and toxins. Even if the boletus grows in an ecologically favorable region, it still absorbs poisons and its own waste products from the soil.

The second important point concerns how long to cook porcini mushrooms before frying and how to do it. Pre-dried mushrooms should be soaked for two hours in cool water, frozen mushrooms should be thawed. The water after soaking is drained, the mushrooms are transferred to clean water and boiled.

The water should completely rupture the product. Cook like this: first bring to a boil over low heat, then reduce the heat and cook some more:

45 minutes - fresh mushrooms;
20 minutes - pre-dried;
half an hour - frozen.

During this process, foam will form on the surface of the broth. It must be removed periodically with a slotted spoon. It’s easy to determine the readiness of the mushrooms: as soon as they all sink to the bottom of the pan, they are ready.

How long to cook porcini mushrooms for different cooking methods

Porcini mushrooms are dried only in their “natural” form, unwashed. If you plan to freeze them, you will first have to cut them into small pieces and boil them for 45 minutes.

Soups and broths are also prepared from pre-boiled boletus mushrooms. They are added to the water along with the potatoes half an hour before the dish is ready.

Before marinating, small mushrooms and cut into pieces are boiled for 35 minutes, large and whole ones - about 50. The same cooking time is observed for subsequent pickling of mushrooms.

These are the basic rules for pre-processing porcini mushrooms. After it, the product can be fried, julienned, stewed with vegetables and other dishes.

Irina Kamshilina

Cooking for someone is much more pleasant than 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:

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

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

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

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

Fill the finely chopped mushrooms with cold water (1.2-1.5 l). Wait until it boils, add salt.
Cook for about a quarter of an hour, remembering to remove the foam.
Fry onion half rings. Add boletus caught with a slotted spoon.
Pour diced potatoes into the empty broth.
After a quarter of an hour, add boletus mushrooms and onions to the soup.
When the potatoes become soft, add semolina.
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:

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

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.
Add salt after half an hour, add washed rice.
Heat vegetable oil in a frying pan, pour chopped garlic onto it. Fry for 30-40 seconds until the characteristic aroma develops.
Add shrimp.
Prepare a dressing for the soup from fresh porcini mushrooms - grate the melted cheese, add and stir.
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:

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.
After half an hour, add chopped porcini mushrooms to the chicken broth.
Cut the rest of the onion into half rings, cut the carrots into strips. Fry with butter.
Add vermicelli and fried mushrooms to the fresh porcini mushroom soup.
Place the oven in a preheated oven at 170 degrees for half an hour.

With meat

The most satisfying hot dish must contain animal protein. If you are not bothered by the final calorie content, use beef - it goes better with mushrooms than pork, but it fills you up very well. You can take any part of it for work. How to cook fresh porcini mushroom soup with meat? It is prepared in 1.5 hours and may additionally include fried pieces of bacon or smoked meats. Those who appreciate the spicy note can add cayenne pepper or a spoonful of chili sauce before serving.

Ingredients:

beef – 200 g;
fresh boletus – 170 g;
bulb;
celery stalk;
ground pepper;
sour cream;
a bunch of different greens.

Cooking method:

Boil the beef: add cold water, wait until it boils, cook for an hour without adding salt. Be sure to skim off the foam.
Add chopped mushrooms, cook for 20-25 minutes.
Add chopped celery and onion. Spice up. Cook the soup for 7-10 minutes.
After adding sour cream and fresh herbs, turn off the burner and let the dish stand.

Video: soup with fresh porcini mushrooms

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Fresh porcini mushroom soup