Decision to cook for lunch creamy soup of dried porcini mushrooms It didn’t mature by chance. The day before, my daughter was in some cafe and treated herself to a similar soup there. Her boyfriend was absolutely delighted with this soup and asked her to prepare exactly the same soup for him.
Since my daughter is still good at cooking, she asked me to make her detailed instructions on preparation, which I immediately started.
Fortunately, I stored mushrooms in the fall and dried them myself. As a result, I got 5-6 servings of thick, aromatic soup. If the soup is not seasoned with sour cream, milk or cream, then it can easily be classified as lean soups, and with sour cream it is suitable for dietary nutrition.
- Dried porcini mushrooms – 50 g.
- Water – 2 l.
- Onion – half a medium sized onion
- Carrots – half a medium sized carrot
- Potatoes - 1 pc. optional, if you want the soup to be more nutritious
- Vegetable oil for frying – 1 tablespoon
- Sour cream, milk or cream - for adding to the finished puree soup
- Flour – 1 tablespoon
Porcini mushroom soup - recipe.
To make the soup rich, soak in cold water for no less than two hours. Naturally, rinse the mushrooms before soaking.
After this time, strain the mushroom infusion through a sieve lined with a layer of filter paper (if you don’t have such paper, you can simply use gauze). Rinse the mushrooms thoroughly in running water, in case there are still grains of sand on them. Peel the onions and carrots, cut the onions into cubes, grate the carrots on a fine grater.
Fry onions and carrots on vegetable oil. When the onions and carrots become soft, add the washed mushrooms to the pan. Then transfer the contents of the frying pan into a large bowl and beat everything with a blender. You should end up with a smooth puree. Fry a tablespoon of flour in a thick-bottomed pan without oil. When the flour is warm enough, pour a little mushroom broth into the pan, stir with a whisk so that no lumps form. Then transfer to a saucepan mushroom puree.
Add a little mushroom broth again. So, constantly stirring the soup with a whisk and gradually adding mushroom broth, bring the puree soup to the desired consistency, depending on what kind of soup you like, thick or thinner. Now you need to decide whether to add potatoes to the soup. You can simply grate the potatoes on a fine grater and add them to the soup.
Personally, I prefer soup without potatoes. In any case, all you have to do is bring the soup to a boil, cook it for another ten minutes, then add salt. That's it, the creamy soup of dried porcini mushrooms is ready. Before serving, add sour cream, cream or milk to the soup. White soup puree dried mushrooms at the same time it will be enriched with a creamy taste and will become more pleasant in color.
Mushrooms are great and useful source the protein a person needs. Their difference from animal protein is that mushrooms are digested and absorbed much faster, simultaneously saturating the human body with plant vitamins and minerals that are not found in meat or poultry.
A dish like this is very useful. mushroom soup. It is a well-known fact that we definitely need to eat a hot first course at least once every two days for coordinated work gastrointestinal tract. Mushroom soup is also good because the process of preparing it is short and not complicated.
Mushroom soup - preparing food and dishes
Before you start preparing the soup, prepare the following equipment - a frying pan, a saucepan in which the soup will be cooked, a cutting board, a sharp knife, 2-3 plates for the ingredients of the future dish, a blender.
Mushrooms for soup can be taken not only fresh, but also frozen or dry.
What mushrooms should you choose if you buy them fresh? In the old days, any would have been ideal - white and boletus, russula, honey mushrooms, chanterelles. But today the environmental situation has worsened due to large quantity transport, hazardous industries and industrial plants. If you collect mushrooms yourself and realize that they grew in an environmentally unpolluted place, for example, in a forest, then you can safely use them for cooking.
But if you buy them at the market, then there is no guarantee where these mushrooms were collected - in a coniferous forest, near a busy road, or in an environmentally unsafe place for life. There are known cases of poisoning, and not even so much with poisonous mushrooms as with ordinary ones.
It is for this reason that it is better to buy mushrooms grown artificially. For example, champignons, which are sold in any store all year round and are relatively inexpensive.
Mushroom soup recipes:
Recipe 1: Mushroom soup puree
No, perhaps more tender soup consistency than pureed soups. The ingredients are ground and form a tasty mush in a light broth.
Try to cook something healthy and tasty dish- pureed mushroom soup.
Required ingredients:
- Champignons 500 grams
- Potatoes 4 pieces
- Onion 1 piece
- Fresh parsley
- Cream 10% fat 400 grams
- Salt, black pepper
- Vegetable oil (for frying)/
Cooking method:
Peel the onion and chop finely. Wash the mushrooms well and cut each into 2-3 pieces. Heat a frying pan, coat it with oil using a silicone brush, and place the onion in the frying pan. Fry it for about three minutes until golden brown, then add the chopped mushrooms. Fry the onion-mushroom mixture for about 10 minutes.
Wash the carrots well (preferably with a metal brush) and cut each into large cubes.
Peel the potatoes and cut them into small cubes.
Boil the vegetables for 15 minutes, add salt. Once the carrots and potatoes are cooked, drain most of the liquid into a separate container. Add the mushroom and onion mixture to the saucepan and puree in a blender until mushy. If the soup turns out too thick, add more vegetable broth.
Place the saucepan over medium heat, bring the mixture to a boil and pour in the cream, pepper and salt to taste.
Serve the finished soup, garnishing the dish with herbs.
Recipe 2: Mushroom soup made from dried mushrooms
Mushrooms have an excellent property - when dried, they do not lose their nutritional qualities and usefulness, and they can be stored for more than a year. Mushroom soup made from dried mushrooms will be aromatic, tasty and, of course, healthy!
Required ingredients:
- Dried mushrooms 60 grams
- Potatoes 2 pieces
- Small carrots 1 piece
- 1 medium sized onion
- Fresh parsley.
Cooking method:
Dried mushrooms should be washed well in running water, then soak them for 4-5 hours.
Boil the soaked mushrooms with salt and water for 25-30 minutes. After this period of time, remove the mushrooms.
Bye dried mushrooms boil, peel the potatoes and cut them into small cubes.
Clean the carrots with a metal brush, after which you need to rub them on fine grater.
Peel the onion, chop finely and fry in a frying pan pre-greased with oil. Add carrots to onions and boiled mushrooms, fry the mixture for seven minutes, stirring.
Dip the potatoes into the mushroom broth, after ten minutes add the carrot-mushroom mixture and cook for about another 10 minutes.
Wash the parsley and chop finely. Add to soup one minute before cooking.
Recipe 3: Mushroom soup from frozen mushrooms
If you have any left extra mushrooms, then freeze them - frozen mushrooms remain as healthy as fresh ones, and you can please yourself and your family aromatic dish even in severe winter from summer supplies. Try, for example, unusual dish– mushroom soup made from frozen mushrooms with semolina.
Required ingredients:
- Medium size potatoes 2 pieces
- Frozen mushrooms 400 grams
- 1 medium sized carrot
- 1 medium sized onion
- Semolina 2 tablespoons
- Sunflower oil for frying
- Salt, ground pepper
- Fresh parsley.
Cooking method:
Remove the mushrooms from the refrigerator and let them defrost, 30-35 minutes is enough. Put a pan of water on the fire, let it boil and put the mushrooms, washed in water, into it and add salt.
Wash and peel the potatoes, cut into cubes and add to the mushrooms.
Peel the onion, chop it finely and place it in a frying pan, pre-greased with vegetable oil. Wash the carrots using a metal brush, then grate them on a fine grater. Add carrots to the onion and stir-fry for seven minutes.
Add fried carrots and onions to the soup, let cook for five minutes and pour into the pan semolina. After this, stir well and turn off the heat after five to six minutes.
Wash the parsley and chop finely. Add to the finished soup and cover for three to four minutes.
Recipe 4: Mushroom soup in a slow cooker
Housewives around the world thanked scientific progress after multicookers were invented to help them. These miniature compact machines are capable of preparing any dish, ranging from rich borscht and ending dessert pie. Try cooking mushroom soup in a slow cooker. You only have to prepare the ingredients, the smart device will do the rest for you!
Certainly, ideal option will be used forest mushrooms. Soup from a slow cooker, prepared according to the principle of simmering in a Russian oven, will turn out incredibly aromatic. But you can also use regular store-bought champignons.
Required ingredients:
- 2 medium sized potatoes
- Fresh mushrooms 400 grams
- 1 medium sized carrot
- 1 medium sized onion
- Butter for frying
- Salt, ground pepper.
Cooking method:
Wash and cut the mushrooms - each mushroom into two or three parts.
Wash and peel the potatoes, cut them into small cubes.
Peel the onion and chop finely. Wash the carrots, scrub with a wire brush and grate on a fine grater.
Turn on the “Frying” program in the multicooker, grease the bowl with butter, add onions and carrots and sauté for three to four minutes with the multicooker bowl open.
Add chopped potatoes, mushrooms to the carrot-onion fry, add water and change the program to “Soup” or “First courses”. Set the timer for 20 minutes.
Wash the parsley well and chop finely with a knife, add to the finished soup.
Recipe 5: Cream of mushroom soup
Restaurants and fine dining Catering They like to include in their menu such a dish as cream of mushroom soup. Everyone loves this soup because delicate taste and at the same time guaranteed satiety.
Required ingredients:
- Medium size potatoes - 2 pieces
- Fresh mushrooms 400-500 grams
- 1 medium sized onion
- Low fat cream 10% – 150 grams
- Butter
- Garlic 2 cloves
- Fresh parsley.
Cooking method:
The potatoes need to be peeled with a knife, then cut each into three or four pieces.
Wash the mushrooms well and cut in half.
Boil the mushrooms and potatoes in salted water. Cook for about fifteen minutes after boiling over medium heat.
Finely chop the onion. Heat a frying pan, grease it with butter, add the onion and fry until golden brown. Add the onion to the soup 5 minutes before it is ready.
Place the cooked potatoes and mushrooms in a blender and blend until smooth and puree is obtained. Add broth to the puree and press the garlic through a garlic press, then chop everything again with a blender.
Place the mushroom puree on the fire, bring to a boil and add cream. Cook for about four minutes. A minute before cooking, sprinkle with finely chopped parsley, salt and pepper.
Recipe 6: Mushroom soup with champignons
There is hardly a mushroom more versatile than the champignon. Available at any time of the year from virtually anywhere globe, it meets all the rules of usefulness and nutrition, and at the same time is incredibly tasty in fried, boiled and stewed. If you cook mushroom soup with champignons, you won’t go wrong – the resulting first course will delight your family pleasant smell, bright taste and a pleasing color to the eye.
Required ingredients:
- Potatoes 1 piece
- Champignon mushrooms 400 grams
- 1 medium sized onion
- 1 small carrot
- Sunflower oil for frying
- Red lentils 100 grams
- Fresh parsley.
Cooking method:
Fill the pan in which you will cook the soup with water and put it on the fire.
Peel the potatoes with a knife and cut into small cubes.
Wash the champignons well under running water and cut each into three or four pieces.
As soon as the water in the pan boils, put the potatoes and mushrooms in it, add salt, turn the heat to medium and cover with a lid.
Remove the skin from the onion and chop it finely. Wash the carrots with a wire brush, and then grate them on a fine grater. Heat the frying pan and grease it with oil using a rubber brush. First, quickly add the onion and fry until golden brown for 4 minutes, stirring, then add the grated carrots to the onion and fry for another 4 minutes.
Add the roast and lentils to the pan, then cook the soup for another ten minutes.
Chop the greens finely with a knife, after washing them, and add to the pan with the soup a minute before they are ready.
Recipe 7: Mushroom soup with cheese
Cheese and mushrooms are one of the most great combinations, recognized by world cuisine. If you are preparing a salad or side dish of mushrooms, be sure to add grated cheese to the dish. Mushroom soup with cheese will be no less tasty; use hard, salty varieties like Rossiysky cheese and any type of mushroom available to you.
Required ingredients:
- Potatoes 1 piece
- Fresh mushrooms 400 grams
- 1 medium sized onion
- 1 small carrot
- Sunflower oil for frying
- Russian cheese 150 grams
- Fresh parsley.
Cooking method:
Fill the saucepan you have chosen for preparing the soup with water and place it on the fire.
Peel the potatoes with a knife and place them whole in a saucepan.
Wash the mushrooms thoroughly and cut each into three or four pieces, place in a saucepan with the potatoes.
Peel the onion and chop finely.
Wash the carrots thoroughly with a wire brush and grate them on a fine grater.
Make a fry. To do this, heat a frying pan, grease it with oil, and add onions. Fry it for 4 minutes, stirring, then add the grated carrots to the onion and fry the mixture for 4-5 minutes.
Remove the potatoes from the pan - they should already be cooked until soft and mash them with a spoon into a puree. Add the fry to the saucepan and mashed potatoes, then cook for about five more minutes.
Grate the cheese on a medium grater. Wash the parsley well and chop finely with a knife.
A minute before the soup is ready, pour half the cheese into the soup, parsley and close the lid of the pan. Add the remaining cheese to the pot of soup five minutes after removing the pan from the heat.
Recipe 8: Lenten mushroom soup
Many who lead a righteous lifestyle or observe the canons of vegetarianism often eat monotonous, boring cereals and salads. However, there are many great dishes, which are worthy of a feast, and at the same time they can be consumed even during Lent! One example is lean mushroom soup. It is prepared quite simply from small set components, and at the same time you will receive delicious food.
Required ingredients:
- Fresh mushrooms 400 grams
- Small tomato 1 piece
- 1 medium carrot
- Buckwheat 3 tablespoons
- Fresh parsley.
Cooking method:
Fill a saucepan with clean water (preferably mineral) and put it on the fire.
Wash mushrooms and vegetables well under running water.
Cut each fresh mushroom into three to four pieces.
Grate the carrots on the finest grater.
Cut the tomatoes into small cubes.
Clean the buckwheat from black grains and rinse.
As soon as the water in the pan boils, place the cooked vegetables and mushrooms in it, buckwheat.
Wash the parsley and chop finely.
Cook the soup for 15-17 minutes over medium heat, add parsley to the pan a minute before it is ready.
Recipe 9: Mushroom soup with cream cheese
Another tasty option delicate dish- this is mushroom soup with melted soup. You will need a soft processed cheese like “Friendship” or even pasty like “Viola”.
Required ingredients:
- Fresh mushrooms 400 grams
- 2 medium sized onions
- Processed cheese 200 grams
- Potatoes 1 medium size
- Sunflower oil for frying
- Fresh parsley.
Cooking method:
Fill the pan with water and place it on the fire.
Peel the potatoes and place them in a saucepan to cook.
Peel the onion and chop it finely with a knife. Wash the fresh mushrooms and cut each into pieces. First, place the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry them for about 10-13 minutes, stirring.
Remove the potatoes from the pan, mash them with a spoon and put the mashed potatoes and fried mushrooms into the pan, cook them over low heat.
Grate the processed cheese (if using hard cheese).
Add the cheese to the pan and cover the pan with a lid and turn the heat to low. Cook it for about five minutes.
Finely chop the greens with a knife and add to the pan with the soup a minute before removing it from the heat.
Recipe 10: Mushroom soup with barley
Many people have known mushroom soup with barley since childhood. This recipe can be called classic, however, pay attention to the method of preparing pearl barley porridge; it must first be steamed for an hour and a half.
Required ingredients:
- Fresh mushrooms 500 grams
- Pork 200 grams
- 1 medium sized onion
- Barley porridge 4 tablespoons
- Sunflower oil for frying
- Fresh parsley.
Cooking method:
Rinse the pearl barley porridge and pour it in after warm water. Leave it for an hour.
Fill a saucepan with water and place it on the fire. Rinse the pork and cut into cubes, place in water and add salt. When the water in the pan boils, skim off the foam with a spoon or slotted spoon, turn the heat to low and cover with a lid.
Peel the potatoes and cut into cubes. Drop the potatoes and pearl barley cook in a saucepan after the water boils.
Peel the onion and finely chop it with a knife. Wash fresh mushrooms and cut each into cubes. First, place the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry the mushroom mixture for about 10-12 minutes.
Add to soup fried mushrooms with onions and cook for another 15-20 minutes.
Finely chop the parsley with a knife and add to the soup a minute before it is ready.
Recipe 11: Porcini mushroom soup
Porcini mushrooms are considered the most noble of all species due to their strong, unique aroma. To prevent it from getting lost, cook porcini mushroom soup from minimum quantity ingredients. You will need beef, potatoes and carrots, but you shouldn't fry them.
Required ingredients:
- White mushrooms 400 grams
- Beef 200 grams
- Potatoes 2 medium size
- Carrot 1 piece
- Fresh parsley.
Cooking method:
Wash the beef and cut into small pieces. Fill the pan in which you will cook the soup with water and put it on the fire. Place beef in water and add salt. Skim the foam from the soup with a spoon or slotted spoon when the water comes to a boil and turn the heat to low.
Peel the potatoes and cut into cubes. Place the potatoes in the pan after the water has boiled.
Wash the white mushroom and cut into cubes and also place in the pan.
Wash the carrots thoroughly and grate them on a fine grater, add to the soup.
Cook the soup for 20-25 minutes over low heat, season with pepper.
Finely chop the parsley with a knife and add to the soup a minute before it is ready.
Recipe 12: Creamy mushroom soup
Mushrooms are a very low-fat product, so if you cook it without frying or without meat, it will turn out almost dietary. Meanwhile, cream is a very good addition to the soup. Use cream with 15-20% fat content.
Required ingredients:
- Champignons 600 grams
- Onion 1 piece
- Carrot 1 piece
- Fresh dill
- Dried basil
- Cream 20% fat 200 grams
- Salt, ground pepper
- Sunflower oil for frying
Cooking method:
Peel the onion and chop finely. Wash the mushrooms and cut each into 3-4 pieces. Wash the carrots thoroughly with a wire brush and grate them. Heat a frying pan, grease it with sunflower oil and add the onion first. Fry it for 3-4 minutes, add carrots, and after 2-3 minutes, chopped mushrooms. Fry the mixture for about 12-14 minutes.
Place in a saucepan clean water and put it on fire. When the water boils, add the fried vegetables to it and boil for 15-16 minutes.
Pour cream into the soup and add dry basil.
Wash the parsley and chop it finely, add it to the finished soup.
Recipe 13: Mushroom soup from honey mushrooms
Required ingredients:
- Honey mushrooms 400 grams
- Onion 1 piece
- Carrot 1 piece
- Fresh parsley
- Potatoes 2 medium size
- Salt, ground pepper
- Sunflower oil for frying
- Sour cream is fatty.
Cooking method:
Make a stir-fry for the soup. To do this, finely chop the onion and grate the washed carrots. Heat the frying pan and grease with oil, add the onion and sauté for 3-4 minutes, then add the carrots and fry everything for about 6-7 minutes.
Wash the mushrooms - honey mushrooms.
The potatoes need to be washed, peeled and cut into cubes.
Fill the pan in which you will cook the mushroom soup with clean water and put it on the fire. When the water boils, place honey mushrooms and chopped potatoes into it. After 10 minutes, add the frying and cook the soup for another 12-15 minutes. Season with salt and pepper.
Wash the parsley and chop it finely, add it to the finished soup along with sour cream.
Recipe 14: Oyster mushroom soup
Oyster mushrooms are mushrooms that are grown artificially, and therefore they are available all year round at very affordable prices. Despite not natural way When grown, oyster mushrooms are very healthy and you can prepare a variety of dishes from them. The most common is oyster mushroom soup.
Required ingredients:
- oyster mushrooms 400 grams
- Onion 1 piece
- Carrot 1 piece
- Fresh parsley
- Potatoes 1 medium size
- Salt, ground pepper
- Sunflower oil for frying.
Cooking method:
Make a stir-fry for the soup. To do this, finely chop the onion and divide the washed carrots into two parts. Grate one part. Place the onion in a hot frying pan, greased with oil, saute it for 3-4 minutes, then add the grated carrots and fry the vegetables for about 6-7 minutes.
Cut the second part of the carrots into semicircular slices.
Wash and peel the potatoes, remove the skin with a knife and cut them into cubes.
Wash and cut oyster mushrooms
Fill a saucepan with clean water and place it on the fire. Place potatoes, oyster mushrooms and raw carrots into boiling water.
After 10 minutes, add the fried onion, salt and pepper and cook the soup for another 10-12 minutes.
Cut the fresh parsley as finely as possible and add it to the prepared mushroom soup with oyster mushrooms.
Recipe 15: Mushroom soup with chicken
Soup cooked on mushroom broth, it turns out incredibly fragrant, but if you add more chicken broth, then you will get a truly magical brew from a forest fairy tale. Use chicken legs - the broth on them will be the richest. You can use any wild mushrooms or champignons for the soup.
Required ingredients:
- Fresh mushrooms 400 grams
- Chicken legs 4 pieces
- Onion 1 piece
- Carrot 1 piece
- Salt, ground pepper
- Sunflower oil for frying
- Fresh parsley
Cooking method:
Fill a pan with water and place the washed legs there. Bring to a boil, remove noise and add salt, making small fire.
Wash the onion and chop finely. Wash the mushrooms and cut each into 3-4 pieces. First put the onion in a hot frying pan, greased with oil and fry it for 3-4 minutes. Then add mushrooms to it and fry them for 10-12 minutes, stirring.
Wash the carrots thoroughly and cut into cubes.
Add carrots and fried mushrooms to the pan. Leave the soup to cook for another 7-8 minutes.
Cut the fresh greens as finely as possible and add to the finished mushroom soup with chicken.
Recipe 16: Mushroom soup with vermicelli
Soups can be varied by adding as one of the components various cereals, vegetables or pasta. Prepare light soup mushroom with vermicelli, which will enchant your family with a delicious aroma.
Required ingredients:
- Fresh mushrooms 500 grams
- Thin vermicelli 100 grams
- Onion 1 piece
- Carrot 1 piece
- Cheese durum 150 grams
- Salt, ground pepper
- Sunflower oil for frying
- Fresh parsley
Cooking method:
Wash the mushrooms and cut them coarsely into 2-3 slices for each mushroom.
Peel the onion and chop finely. Wash and peel the carrots, grate them on a fine grater.
First fry the onion in a hot frying pan until golden brown, then add grated carrots to it.
Bring the water in the pan to a boil, add salt and add the mushrooms, which need to be boiled for 7-8 minutes, then add the frying, after another 5 minutes the vermicelli. After 6-7 minutes, remove the soup from the heat.
Grate the hard cheese.
Wash the parsley and cut it with a knife, add along with the grated cheese to the finished mushroom soup with noodles.
The most delicious way to serve mushroom soup is with sour cream. You can wait for the soup to cool, or you can put a spoonful of sour cream in the newly prepared dish.
Garnish mushroom soup with chopped herbs.
Mushrooms - unique gift nature: protein, vitamins B, A, PP, D, lecithin, fiber, essential oils, minimum calorie content. There are an incredible variety of recipes with these “forest inhabitants” - from traditional to original. Mushrooms are dried, salted, pickled, stewed, baked, steamed. And what wonderful first courses they turn out to be! They fit perfectly into the system proper nutrition: low in calories, but giving a feeling of long-term satiety. Mushroom puree soup from porcini mushrooms is a recipe that is ideal for supporters of pp and a healthy lifestyle.
However, other people, as practice shows, do not remain indifferent. Delicious, aromatic, healthy and diet lunch With this soup you're guaranteed! I have 2 favorite versions of cream of mushroom soup - fresh and dried white ones.
Which recipe to choose
Whites purchased or collected from the forest must be processed as soon as possible: sorted, cleaned of debris, and washed in running water. If there are more mushrooms than needed according to the recipe, it is easy to freeze the excess in the chamber and use it later, after defrosting, just like regular fresh ones.
What else is good about white - you don’t need to boil them for a long time in several waters, wash the sand thoroughly - just pour boiling water over it, wait for it to cool, rinse and you can cook at any time Mushroom cream soup from porcini mushrooms, or any other dish.
By the way, these pureed soups can be prepared not only from white ones - champignons, chanterelles and any other mushrooms are also suitable. But only real forest boletus will give a breathtaking aroma.
Fresh porcini mushroom soup
We prepare creamy porcini mushroom soup according to this recipe without cream, but it’s tender. creamy taste will be clearly felt, since the recipe contains milk with a low fat content.
Milk only emphasizes the unique taste and aroma of mushrooms.
Calorie content of cream of milk soup with mushrooms - only 30 kcal per 100 g! That is, per serving - no more than 100 kcal!
Ingredients
- mushrooms – 700 g
- water - 1 tbsp.
- milk - 1 tbsp.
- onion and carrot (small) - 1 pc.
- pepper, salt - to taste
- greens - optional.
Preparation
- Before preparing creamed porcini mushroom soup, you need to pour boiling water over them for 15-20 minutes, drain the water, and squeeze out the white mushrooms. Afterwards, cut the mushrooms into slices. Fill with water.
- Place the whole onion and carrot into the pan with the mushrooms. After boiling, cook for 15-20 minutes, reducing the heat.
- We boil the milk.
- Carefully remove the onion and carrots from the broth.
- Set aside a few slices of mushrooms to decorate the dish in plates.
- Blend the broth with mushrooms in a blender until smooth.
- Pour milk into the puree and dilute it to the desired thickness. Add salt and pepper.
- Serve sprinkled with herbs, with homemade croutons from rye bread or rye bread. Bon appetit!
You can prepare this creamy soup from frozen porcini mushrooms, we use the same recipe. Before cooking, slightly defrost the white ones.
Instead of milk, you can add 100 grams of hot puree grated cheese(with low fat content) - you will get a richer and thicker dish.
Cook dried white soup puree in multi
How to make cream soup from dried porcini mushrooms?
It’s easier and more convenient to prepare this soup in a slow cooker!
By the way, Dry mushrooms make soup more flavorful than fresh mushrooms.
For this first course, we take young potatoes (they contain fewer calories and carbohydrates), that is, they will be more balanced.
What you will need
- dried mushrooms - 200 g
- small carrots - 1 pc.
- medium potatoes - 4 pcs.
- small onion - 1 pc.
- water - 2 tbsp.
- salt, spices - to taste
- low fat cheese - 50 g
- greens (parsley, dill)
How to cook
- Pre-soak in hot water dried mushrooms for at least 2 hours. We drain the water from them. If you pour cold milk over the whole night, then by morning the mushrooms will turn out just like fresh.!
- Finely chop the onion and carrots. Simmer in a frying pan (preferably with a non-stick coating) or saucepan with 1-2 tablespoons of water.
- Cut the caps and legs into slices.
- Place mushrooms, onions, carrots, and potatoes into the multicooker bowl. Pour water.
- Set the “Soup” mode (or “Stew” for 1 hour, depending on the model).
- Beat the prepared vegetables until homogeneous mass, transferring them to a blender, gradually adding broth. Add salt and pepper to taste (other spices optional).
- Divide the pureed soup from dried porcini mushrooms into broths. Sprinkle with herbs and grated cheese. Bon appetit!
- After picking or purchasing mushrooms, you should store mushrooms in the refrigerator not in a plastic bag, but in a glass or ceramic container. And no more than 5-6 hours!
- Dried mushrooms are stored in a dark, dry, cool place. glass jar or a canvas bag.
- Puree soups from whites are best prepared for one serving at a time. small quantity. After heating, they are no longer so tasty and aromatic!
- Doctors do not recommend giving mushroom dishes children under 7-10 years old. Children at this age do not yet produce an enzyme capable of digesting fiber - fungin.
Contrary to popular belief that mushrooms contain only water and fiber, they are one of the most popular products. It is no coincidence that they have long been stocked up for future use in the fall - dried, preserved. Now there are also many ways to prepare mushrooms for the winter, one of which is still drying. Indeed, when the wild mushroom season is open, it would be a sin not to go long walk, being patient - after all, in winter this product will turn out tasty soup, recipe with step by step photos which we will present below.
How to cook dried mushroom soup
Dried mushrooms contain a third more protein than meat. With this harvesting method, a maximum of useful substances, because, for example, pickled mushrooms are subject to additional heat treatment. Delicious mushroom soup made from dried mushrooms may not turn out right the first time. This does not mean that the first pancake will certainly be lumpy, it can only mean that you definitely need to prepare for preparing such a dish and learn all the secrets.
Interesting! It is believed that when cooking mushroom soups the most rich broth it will come from dried ones. Before the mushrooms are added to the soup, it is recommended to pre-soak them in hot water for 1 hour. This is done to better reveal their taste.
Below are tips on how to properly cook dried mushroom soup.
- Use a full glass of dried mushrooms to 3 liters of water - this is the optimal ratio for a delicious soup.
- Dried mushrooms can be ground into powder and added to any soup to obtain a flavorful and satisfying soup. This powder will successfully replace any bouillon cube.
- Dried mushrooms in soup can be combined not only with the usual ingredients, but also with dried apricots, nuts, prunes - this will add piquancy to the dish. Do not forget that the calorie content of the soup will vary depending on the ingredients.
- Flour will add thickness and density to dried mushroom soup. It must first be fried in a frying pan, then dissolved in the broth and only then added to the soup.
- Dried mushroom soup will not lose its taste, but will only acquire new notes with the addition of spices. Cumin, basil, garlic, spicy and Bell pepper, rosemary, celery, parsley, thyme, tarragon.
- French chefs, who are among the most gourmet gourmets In the world, it is believed that mushroom soup reveals its taste only after 3 minutes of boiling at the end of cooking.
- Let the mushroom soup sit for about 20 minutes.
How to cook dried porcini mushroom soup
Dried porcini mushroom soup is traditional dish Catholics. However, this dish is also popular as a daily treat. The mushroom soup will take about an hour to prepare, and to prepare it you will need following ingredients: 2 liters of water, 50 g dried boletus– porcini mushrooms, 3 potatoes, 2 onions, 1 carrot, 100 g butter, 2 bay leaves, salt and pepper to taste, sour cream for serving.
- Mushrooms need to be covered with water and left for 2-3 hours. If you are short on time, you can pour boiling water over them for 30 minutes.
- When the mushrooms swell, they need to be washed and thrown into boiling water, then boil for about 30 minutes.
- While the mushrooms are cooking, you need to chop the carrots into strips, the potatoes into cubes, and the onions into half rings or smaller. After half an hour, the vegetables should be added to the mushrooms.
- Sauté in a frying pan butter frying - chopped second onion. This must be done until it acquires a golden hue.
- When the potatoes in the soup are ready, you need to turn off the heat and quickly add chopped herbs and fried onions.
This recipe is slightly different from the previous one - in addition to the same ingredients, 10% cream (150 ml) and 1 egg are added. In this case, after initially, the mushrooms need to be soaked in 1.5 liters of water for a couple of hours.
Important! After the time has passed, the mushrooms need to be removed, squeezed out the moisture and sent to a frying pan to fry along with the onions in butter.
While the mushrooms are fried, bring the infusion to a boil and add vegetables - potatoes, carrots - into it. Once they are half cooked, you can add mushrooms fried with onions to the soup. A raw egg Lightly beat with cream and add salt. This mixture should be poured into the soup after it boils, then stir quickly so that the eggs do not curl and turn into lumps. Ready soup You can grind it in a blender to a puree.
Mushroom soup from dried mushrooms with barley in a slow cooker
To prepare mushroom soup in a slow cooker, you can use the same ingredients that you would add to regular traditional first dish cooking on the stove. Soup with barley turns out tasty and satisfying. For a 2.5 liter multicooker you will need: 40 g of dried mushrooms, ½ cup of pearl barley, 1 onion, 1 carrot, 1-2 tablespoons of vegetable oil, 2 potatoes, herbs, salt to taste.
- Pearl barley should be poured with half a glass of warm water and left for 10-15 minutes. Rinse dried mushrooms first cold water, and then pour a glass of warm water and leave for 15 minutes, separately from the cereal.
- Pour vegetable oil into the multicooker bowl. Chop the onion and carrots, put them in a bowl and set them to “Baking”. Cook for 40 minutes with the lid closed, stirring occasionally.
- After half an hour, add the mushrooms to the slow cooker along with the soup in which they were soaked, then add finely chopped potatoes and pearl barley. Cook all this until the end of the baking mode.
- Pour boiling water into the bowl to the upper maximum mark, add salt and put on the “Stew” mode for 1.5 hours. Half an hour before the end, add finely chopped herbs and bay leaf.
Video recipe for making soup with dried mushrooms
Fragrant, hearty and delicious mushroom soup - puree with potatoes and cream cheese. The recipe uses dried mushrooms – honey mushrooms and mushroom powder from dried mushroom - raincoat. The soup turns out to be quite thick and nutritious, and it is advisable to garnish it with fresh dill for an accent.
Required ingredients:
4 – 5 potatoes;
2 – 3 tbsp. spoons of cream cheese;
2 onions;
2 – 3 tbsp. spoons (optional);
2 tbsp. spoons of vegetable oil;
Salt and black pepper to taste;
1 - 2 tbsp. spoons of chopped fresh dill.
How to cook:
To prepare mushroom soup - puree, take dried honey mushrooms and fill them with cold water for 1.5 - 2 hours. Then drain the water; we won't need it.
Place the soaked mushrooms in a saucepan and cover with clean water. Lightly add salt and cook for about 30 - 40 minutes over medium heat.
Chop the onion as desired and fry in vegetable oil until golden brown.
Wash the potatoes, peel and cut them large pieces. Remove the cooked mushrooms with a slotted spoon and transfer to cutting board. Cool the mushrooms slightly and cut them a little as you like.
Do not throw out the water in which the mushrooms were cooked; continue cooking the soup in it. Place a saucepan with mushroom broth on the stove and place the potatoes there.
Add mushroom powder and cook until potatoes are done.
Once the potatoes are cooked, remove the pan from the heat and add the fried onions and cream cheese.
Puree the mixture until smooth, season to taste with salt and black pepper.
Then add the chopped mushrooms to the puree soup and put them back on the stove. Heat the soup for a few more minutes and remove from heat.
Serve mushroom soup hot with fresh dill.
Boiled mushrooms can also be pureed in a blender along with potatoes. To enhance mushroom taste and aroma, you can use mushroom seasonings.
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