Fresh porcini mushroom soup with potatoes is not just a delicious dish - it is a storehouse of nutrients.
White mushroom is a unique gift of our nature. It contains in record quantities in bioactive form vitamins A and E, D, vitamins of group B. Porcini mushrooms are jokingly called the periodic table, since they contain almost all the elements. These mushrooms are also rich in phytohormones, and melanin promotes cell regeneration processes. In the scientific literature there are works confirming the suppression of cancer cells by polysaccharides, which are contained in the pulp of porcini mushrooms.
How to cook fresh porcini mushroom soup with potatoes - 15 varieties
The soup is easy to prepare, very fragrant, low-calorie, 100 grams of soup - only 77 kcal. Cooking does not take much time - 1 hour 10 minutes.
Ingredients:
- White mushrooms of medium size - 10 pcs.
- Onion - 1 medium head
- Potatoes - 4 medium-sized tubers
- Carrot - 1 root vegetable
- Butter for frying - 25 gr.
- salt to taste
Cooking:
Rinse the mushrooms, cut into small cubes, and then put in a thick-walled pan with butter - fry for 5 minutes.
Add finely chopped onions, carrots, fry for 7-10 minutes.
Salt and pepper to taste, add coarsely chopped potatoes, add water to make the soup medium in consistency, then add bay leaf and cook until the potatoes are ready.
Let it brew for 10 minutes and serve with sour cream.
Such a soup can be prepared from both porcini and any edible mushrooms. For cooking, the ingredients are not fried. The layout of products is given at the rate of 4 liters of soup.
Ingredients:
- Fresh white mushrooms - ½ kg
- Potato - 600 gr.
- Carrot - 150 gr.
- Bulb onion - 150 gr.
- Salt, pepper, bay leaf - to taste.
Cooking:
Chop large porcini mushrooms. Boil water and then add mushrooms. Boil 20 min.
If the mushrooms are large, cook longer. Put potatoes cut into cubes or cubes to mushrooms - cook for 10 minutes.
Chop the onion finely, carrots - into small cubes, add to the soup and continue to cook until the potatoes are ready.
At the end of cooking, put a bay leaf (after cooking the soup, it is taken out).
In this soup, the natural aroma and taste of porcini mushrooms is fully manifested.
Ingredients:
- Mushrooms - 500 gr.
- water - 1 l
- onions - 2 small heads
- medium carrot - 1 root vegetable
- potatoes - 5 medium tubers
- vegetable oil - 2 tablespoons
- Salt - to taste
Cooking:
Wash the mushrooms thoroughly, chop coarsely, put in cold water, and then put on medium heat.
After boiling, reduce the fire and cook for 15 minutes.
While the mushrooms are cooking, peel and coarsely chop the potatoes, prepare the fry.
For frying, cut the onion into half rings, coarsely chop the carrots and saute in vegetable oil.
After 15 minutes of cooking the mushrooms, take them out of the saucepan (it is most convenient to use a slotted spoon) and add the prepared potatoes to the saucepan.
Boil for 10 minutes, and then add half-boiled mushrooms to the soup, and continue to cook until the potatoes are ready.
When it is ready - add the fry, place carefully, cook for a couple of minutes and set aside from the fire. Soup insist 10 minutes.
Serve with sour cream prepared with fresh herbs.
Jimmy Oliver advises fresh herbs - parsley, dill, mint, and so on - not cut or cut with scissors, but finely tear with your hands. The herbs prepared in this way add more flavor to the dish.
The peculiarity of this dish is that olive oil is used in combination with butter.
Ingredients:
- Fresh white mushrooms - ½ kg
- Potatoes (large tubers) - 4 pieces
- Carrots - 2 root vegetables
- Onion - 1 head
- Olive oil - 4 tablespoons
- butter - 2 tablespoons
- Sea salt, freshly ground black pepper - to taste
Cooking:
Finely chop the onion. Heat the olive oil in a deep frying pan, add the butter and sauté the onion until translucent.
Then add coarsely chopped mushrooms, pepper, salt and fry until the onions are golden brown.
Boil 2 liters of water and add coarsely chopped potatoes and carrots - cook for 7 minutes.
Then add a mixture of mushrooms and onions and cook for another 20 minutes, the fire is weak.
The peculiarity of this soup is not only the addition of semolina, which gives a specific texture to the soup, but also the absence of spices. For cooking you will need (per liter of water).
Ingredients:
- Fresh white mushrooms - 400 grams
- Onion - 2 pieces
- Half a small carrot
- Medium potato tubers - 5 pieces
- For frying two tablespoons of vegetable oil
- Semolina - one tablespoon.
- Salt - to taste.
Cooking:
Wash mushrooms, cut and put in cold water. Put the saucepan over medium heat, after boiling add salt and, periodically removing the foam, cook for 10 minutes.
Cut the onion into rings, saute until golden brown, and then add the carrots, previously grated on the smallest grater.
After 10 minutes, remove the mushrooms, and put coarsely chopped potatoes into the broth - cook for 10 minutes
Then return the mushrooms to the broth, cook over medium heat until almost ready. Five minutes before the end of cooking, add semolina and stir constantly so that it does not form lumps.
Just before the end of cooking, add carrot and onion roast, boil for a couple of minutes and set aside from heat. Let it brew for 15 minutes.
Serve with sour cream and herbs.
This soup is intended for those who believe that the taste and aroma of fresh porcini mushrooms are self-sufficient and do not require various flavorings.
Ingredients:
- Fresh white mushrooms - 1 kg
- Potato medium tubers - 3 pieces
- Green bunch.
- Coarsely chop mushrooms and potatoes.
Cooking:
Put the mushrooms in a saucepan, pour water so that it covers the mushrooms with a layer of 5-7 centimeters.
Put the saucepan on medium heat - cook for 30 minutes. Add potatoes - continue to cook for another 10 minutes.
Turn off the heat and add the chopped herbs.
This delicious soup is made from fresh porcini mushrooms, but in extreme cases, it can also be prepared from freshly frozen ones. To prepare it, you will need (for 1.2 liters of water).
Ingredients:
- Potato - 0, kilogram
- Fresh white mushrooms - 300 gr.
- Leek - 80 gr.
- Shallot - 45 gr.
- Coriander - ½ teaspoon
- Black peppercorns - ½ teaspoon
- Garlic - 2 cloves
- Dry marjoram - 1 teaspoon
- Dry basil - 1 teaspoon
- Olive oil - 1 ½ tablespoons
- Cumin - one pinch
- Cream with a fat content of 22% - 100 ml
- Parmesan - 100 gr
Cooking:
Wash mushrooms, peel potatoes. Finely chop the mushrooms, small cubes - potatoes.
Place the potatoes in a pot of boiling water and turn the heat down to low.
In a hot frying pan without oil, fry the peppercorns, coriander, cumin and grind in a mortar.
Finely chop the garlic, leeks and shallots and fry in a pan with hot oil. Add mushrooms, grated spices, salt. Fry 5 minutes.
Add prepared mushrooms to the pot with potatoes and cook for about one hour over low heat. For 15 min. before the end of cooking, add basil and marjoram
Grind the finished soup with a blender, wipe through a sieve with a fine mesh and put on a small fire again to warm up for about 10 minutes. Then add grated parmesan and cream and heat again.
Served with specially prepared crackers, which are placed on a plate.
To prepare them you will need:
- White bread - 1/3 roll
- Butter - 20 gr.
- Olive oil - 3 tablespoons
- Garlic - ½ head
- Fresh basil - 3 sprigs
- Grated parmesan - 2 tablespoons
- Salt to taste.
Heat a frying pan with both types of oil, finely uncut garlic and basil. Fry bread cut into cubes with a side of 1 centimeter. Sprinkle with Parmesan and place on a plate.
Cream soup served with sour cream, green onions
This soup will be appreciated by those who want to save their time.
Ingredients:
- Mushrooms - 0.5 kilograms
- Potato - 3-4 tubers
- Carrot - 1 root vegetable
- Onion - 1 head
- Processed cream cheese - 200 gr.
- Butter - 50 gr.
- Ground black pepper, salt to taste.
Cooking:
Select the "Baking" mode in the multicooker and set the time to 40 minutes.
Dissolve butter in a bowl.
Onion, cut into small cubes, fry in oil until translucent.
Add grated carrots to onions.
Fry vegetables, stirring, 10 minutes.
Put the washed mushrooms cut into small pieces into a bowl and fry with vegetables until the end of the regime with the lid open.
When the time of the regime is running out - put the potatoes cut into small cubes.
Pour 1.5-2 liters of water into the bowl, close the lid and set the "Extinguishing" mode for 1 hour.
30 minutes before the end of the regimen, add finely grated cheese to the soup, carefully move until it melts.
Close the lid and cook until the end of the mode time.
After the readiness signal, let the soup brew for 15-20 minutes.
This is a very hearty and flavorful soup.
Ingredients:
- Fresh porcini mushrooms - 400 gr
- Buckwheat - ¾ cup
- Potato - 2 medium tubers
- Carrot - 1 root vegetable
- Vegetable oil - 2 tablespoons
- Butter - 25 gr.
- Salt to taste
Cooking:
Finely chop potatoes and mushrooms.
Boil water, add mushrooms. Boil 15 minutes
Cut the carrot into thin slices and finely chop the onion.
Melt the butter in a frying pan with vegetable oil - fry the carrots and onions until the onions are transparent.
Remove the mushrooms from the broth - add to the carrots and onions. Put potatoes and buckwheat into the broth. Cook for 20 minutes.
Five minutes before the end of cooking potatoes and buckwheat, mushrooms and vegetables are added to the soup.
Serve with sour cream and herbs
This soup is perfect for those who need to gain strength.
Ingredients:
- Chicken broth - 1.5-2 liters
- Fresh white mushrooms - 300-500 gr
- Carrot - 1 root vegetable
- Onion - 1 head
- Sour cream - 200 gr.
- Walnut kernels - 3 pieces
- Butter - 50 gr. for frying onions and 100 gr for mashed potatoes.
- Olive oil - 2 tablespoons
- Sea salt - to taste.
- Greenery for decoration.
Cooking:
Boil the chicken and mushrooms, when the chicken is ready, remove them from the broth.
Put finely chopped potatoes into the hot broth - put to cook over medium heat for 15 minutes. Remove potatoes when ready and mash with butter.
While the potatoes are being cooked, dissolve the butter in the olive oil in a frying pan, add the finely chopped onion and fry until translucent, add the carrots grated on the smallest grater - sauté for 5 minutes.
Put chopped boiled mushrooms, sour cream - simmer for 10 minutes, and then add grated walnuts, 100-150 grams of boiled chicken meat and beat everything with a blender.
Combine with mashed potatoes, add, mixing thoroughly, into the broth and beat again with a blender.
Serve with greens, with white bread croutons.
In order for the soup to turn out delicious, it is important to select high-quality mushrooms for cooking. High-class chefs select only the so-called “ringing mushrooms” for soup - those that have such dense fruiting bodies that when they are clicked with a fingernail, they make a ringing sound.
This soup has a rich mushroom flavor, since not only porcini mushrooms, but also chanterelles are used to prepare the broth.
Ingredients:
- White mushrooms - 400 grams
- Chanterelles - 200 gr.
- Potato - 2 tubers
- Onion - 1 head
- Carrot - 1 root vegetable
- Olive oil - 2 tablespoons
- Butter - 50 gr.
- Cream - 100 grams
- Flour - 2 spoons
- Processed cheese - 1 pack
- Crackers for serving
Cooking:
Porcini mushrooms, as well as potatoes, cut into medium, carrots, onions - finely.
Boil 2 liters of water and add potatoes and chanterelles to the pan.
Heat the olive oil in a frying pan and sauté the onion until transparent, add the carrots.
When the onion acquires a golden hue, add porcini mushrooms. Salt.
Remove the chanterelles from the broth, put fried mushrooms instead.
Melt butter in a frying pan, add flour and fry.
Grind potatoes and porcini mushrooms with a blender.
Using cream, dilute the fried flour to the consistency of thick sour cream and pour it into the soup.
Grind again with a blender.
Add melted cheese and beat everything thoroughly.
Pour the finished soup into bowls, decorate with chanterelles, croutons and herbs.
Very nutritious and tasty soup, even children will like it.
Ingredients:
- Fresh white mushrooms - 1 kilogram
- Chicken broth - 2 cups
- Cream 20% - 1 cup
- Lemon juice - 1 tablespoon
- Butter - 2 tablespoons
- Onion - 1 head
- Flour - ¼ cup
- Pepper, salt to taste
Cooking:
Mushrooms prepare and cut into slices, finely chop the onion.
Melt the butter in a saucepan and fry the mushrooms. Add onion - fry until soft.
Pour flour through a sieve, stirring constantly.
Pour in the broth in small amounts. Stir until smooth and add lemon juice.
Pour in ¼ cup cream, stir well.
Bring to a boil and reduce the heat so that the soup does not boil while boiling. Cook for 10-15 minutes.
When serving, decorate with herbs.
Serve with warmed crackers.
Ingredients:
- Fresh porcini mushrooms - 300 gr.
- Potato - 3-4 medium tubers
- Carrot - 1 root vegetable
- Onion - 1 head.
- Dried dill, parsley.
- Bay leaf
Cooking:
Mushrooms cut and boil, drain the broth.
Put boiled mushrooms into boiling water
Cut the potatoes into medium pieces, grate the carrots on a coarse grater, finely chop the onion.
Add potatoes to mushrooms, reduce heat
When the potatoes are almost ready - add carrots, onions, dry seasonings - cook until the potatoes are ready.
A bit of history. Russian culinary specialists of the royal court often used sturgeon and salmon caviar (red caviar was then valued higher, which was reflected in its very name) for cooking various dishes. To do this, the caviar was preliminarily dried and then crushed. The famous Russian pancakes with caviar in the time of Ivan the Terrible were cooked differently than they are today - dry caviar was ground and added to flour, and the pancakes themselves were eaten without any fillings.
Tsar Peter I was not a gourmet, he was content with the simplest dishes, but his wife Catherine I was not averse to eating delicious food, which ultimately led to obesity. At the same time, she gave preference to dishes in which potatoes were brought by her husband.
Ingredients:
- Dried dried salmon caviar - 150-200 gr.
- Fresh porcini mushrooms - 500 gr.
- Beef broth - 1.5-2 l
- Onion - 1 head
- Butter - 150 gr.
- Sour cream - 150 gr.
Cooking:
Caviar grind.
Cut the prepared mushrooms and potatoes into medium pieces, put in a saucepan. Add beef broth so that the liquid covers the potatoes and mushrooms with a layer of 5-7 centimeters.
Bring to a boil, reduce heat to medium and simmer for 20 minutes.
During this time, dissolve the butter in a frying pan, fry finely chopped onion until golden brown, add sour cream and simmer for 5 minutes.
Five minutes before the end of cooking mushrooms and potatoes, add stewed onions with sour cream and ground caviar to the soup.
Remove the finished soup from the heat and wrap it warmly, let it brew for 20-30 minutes.
Serve with sour cream and freshly ground black pepper and toasted rye bread
The beans have a neutral taste, so they can be added to mushroom soup without sacrificing aroma and taste, and satiety is increased.
Ingredients:
- Fresh porcini mushrooms - 300 gr.
- Potato - 300 gr.
- Young beans - 250 grams
- Onions - 1-2 heads
- Carrot - 1 root vegetable
Classic mushroom soup is an amazingly fragrant, tasty and nutritious hot dish that many people love. It can be prepared from fresh, salted, frozen or dried mushrooms.
Classic mushroom soup recipe with porcini mushrooms
Ingredients:
- white fresh mushrooms - 500 g;
- vegetable oil - 30 ml;
- water - 2 l;
- potatoes - 5 pcs.;
- carrots - 2 pcs.;
- onion - 1 pc.;
- butter - 2 tbsp. spoons;
- , sour cream - for serving;
- spices.
Cooking
Mushrooms are processed, cut into equal slices and fried in a pan in melted butter. Then we put it in a saucepan, pour boiling water over it and boil it over low heat for half an hour. We clean the potatoes, chop them into medium-sized strips and throw them into the broth along with porcini mushrooms. We clean the carrots and onions, chop them, sauté in oil, add to the soup, add some salt and cook the potatoes until soft. Before serving, season the soup with sour cream or low-fat mayonnaise.
Classic recipe for mushroom soup with barley
Ingredients:
- dried mushrooms - 40 g;
- potatoes - 1 pc.;
- carrots - 1 pc.;
- pearl barley - 60 g;
- onion - 1 pc.;
- low-fat sour cream - 3 tbsp. spoons;
- garlic - 1 clove;
- spices.
Cooking
The classic mushroom soup recipe is quite simple. We wash the dried mushrooms, fill with water, leave for 30 minutes, and then boil, adding salt to taste. Then cool them, chop them into pieces and set aside. Peel the onion and clove of garlic and throw into the broth. Add pearl barley, cover the pan with a lid and cook over low heat until the cereal is half cooked. We clean the potatoes and carrots, chop them and throw them into the soup. After 20 minutes, carefully remove the onion, garlic, season the dish with spices and let it brew for 20 minutes, covered with a lid. Serve mushroom soup with fresh parsley and low-fat sour cream.
Classic mushroom soup recipe from frozen mushrooms
Ingredients:
- frozen champignons - 400 g;
- onion - 2 pcs.;
- carrots - 2 pcs.;
- semolina - 1 tbsp. a spoon;
- water - 4 l;
- potatoes - 4 pcs.;
- butter - 50 g;
- vegetable oil;
- spices;
- greens - to taste;
- sour cream - to taste.
Cooking
We take the mushrooms out of the freezer in advance. Pour oil into a small saucepan, heat it up and lay out the mushrooms, cut into plates. Fry them, stirring, for 15 minutes, so that excess liquid evaporates. We clean the potatoes, chop them into strips and add to the pan. Fill with water and cook until half cooked. We clean the onions and carrots, chop finely and sauté in a pan until golden brown in butter. Then put the vegetables in the soup, season with spices, cover and cook for 10 minutes at a low boil. After that, pour semolina, stir well, boil and throw chopped greens. Pour the mushroom soup into bowls and season with low-fat sour cream.
Classic champignon soup with rice
Ingredients:
Cooking
Bring chicken broth to a boil. Meanwhile, wash the rice and peel the potatoes. Then we cut it into strips and throw it into the pan along with the rice. Salt a little and cook for 20 minutes. We process onions and carrots, chop and sauté vegetables in a frying pan with oil. Then add the chopped mushrooms. Simmer everything together for 5 minutes, and transfer the roast to the soup. Add melted cheese and cook until melted. After that, we throw spices, bay leaves, boil and remove the dish from the stove.
I love mushroom dishes. I love, I love to cook soup and make gravy. To be able to enjoy my favorite dishes, I regularly harvest mushrooms for the winter in, and in the form. But today I will cook soup from fresh mushrooms, and soup from the best mushrooms - porcini. In order not to make the dish heavier and not to interrupt the wonderful mushroom taste and aroma with numerous components, I will cook the soup without frying, using a minimum of ingredients. This is a great summer light soup. To enhance the taste, I will cook the broth on pork ribs.
Well, let's get down to business: we will learn how to cook mushroom soup from fresh porcini mushrooms ...
Let's prepare the ingredients: sort the mushrooms, cut off the wormy places, clean the mushrooms from sand and various forest debris. Peel potatoes, onions and carrots. You don't need a lot of mushrooms for soup. The aroma will be unsurpassed even from a few pieces. But, of course, the more mushrooms, the better.
Rinse the pork ribs, put them in a saucepan and put the broth to boil. Depending on the meat, cook the broth from forty minutes to an hour.
We cut the potatoes into cubes - not very large.
Carrots can be grated, or cut into small cubes or thin rings. Chop the onion finely.
After the ribs are cooked for 40 minutes, add the potatoes.
Then immediately - carrots and onions.
And then, mushrooms. Mushrooms cut arbitrarily as you like. We will need to cook potatoes and onions for about the same time, so everything can be laid at the same time. We cook for about half an hour.
At the end, add dill and bay leaf.
Light mushroom soup made from fresh porcini mushrooms is ready.
Soup made from dried porcini mushrooms will be an excellent first course. Firstly, it is very satisfying, and secondly, the benefits of mushrooms for humans have long been known. In many cases, they can even become a complete substitute for meat.
- potatoes - 6 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- flour - 2 tbsp. spoons;
- sour cream;
- vegetable oil - 2 tbsp. spoons;
- spices.
Soak the mushrooms ahead of time.
- Boil a couple of liters of water in a saucepan on the stove and put chopped, pre-soaked mushrooms there.
- Reduce heat to medium and continue to simmer for about an hour.
- While they are cooking, cut the vegetables in any way.
- Fry carrots and onions in a pan, and then add flour to them.
- So that the vegetables do not “clump”, put a couple of tablespoons of mushroom broth and a little sour cream in them. Salt and pepper.
- When the mushrooms are fully cooked, put the potatoes on them and continue to cook the soup for 20 minutes.
- After the specified time period is over, frying is added to the pan and cooking continues for another 15 minutes.
Ready-made mushroom soup made from dried mushrooms is served with sour cream and chopped herbs.
Hearty first course with noodles
What you need for 100 grams of dried mushrooms:
- flour - 100 g;
- egg - 1 pc.;
- onion - 1 pc.;
- carrots - 1 pc.;
- potatoes - 1 pc.;
- greens;
- sour cream;
- spices.
Rinse the mushrooms thoroughly, fill them with warm water and leave to swell for a couple of hours.
- The next step is the preparation of homemade noodles. The sifted flour is mixed with salt (to taste) and an egg. The dough is kneaded, covered with a small bowl in size and removed for 20 minutes - to “fit”.
- At this time, wash, clean and cut the vegetables. Also chop the greens.
- Bring 1.5 liters of water to a boil, then put vegetables in it. Cook for 10 minutes over low heat and add the mushrooms. Salt and strain the water they have been soaked in and then add it to the soup.
- Continue cooking and start cooking noodles. Roll out the dough and cut it into thin slices 5 centimeters wide. Leave them to dry for a while and put them in the soup.
Cooking lasts 15 minutes, after which greens are added and the dish can be served.
Mushroom soup from dried porcini mushrooms in a slow cooker
Cooking porcini mushroom soup will be much easier than you think.
What you need for 100 grams of dried whites:
- potatoes - 5 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- flour - 2 tbsp. spoons;
- vegetable oil;
- spices.
Cut onions and carrots, fry them in a slow cooker, setting the "Baking" or "Frying" mode. While they are sautéing, lightly fry the flour in a pan, add it to the vegetables and mix well. Wash and cut the potatoes into cubes, put them in the bowl along with the mushrooms. Add salt, your favorite spices and chopped herbs. Fill the ingredients with water. Close the lid of the multicooker, select the "Stew" or "Soup" program for an hour and a half and cook until the end of the mode.
With cheese
What you need for the already familiar 100 grams of mushrooms:
- onion - 1 pc.;
- carrots - 1 pc.;
- noodles - 100 g;
- potatoes - 4 pcs.;
- processed cheese - 70 g;
- salt;
- spices;
- greens.
Rinse the mushrooms and soak them for a couple of hours.
- Boil them in boiling water for half an hour, then remove and chop with a knife.
- Potatoes are put in the broth and boiled there until fully cooked.
- At the same time, onions and carrots are fried in a pan. Add mushrooms to them, and then transfer the mixture back to the pot with potatoes.
- Pour in the noodles or vermicelli and cook until fully cooked.
- At the very end, melted cheese is placed and stirred until completely melted in the soup.
Remove the pan from the stove and let the dish brew for a while.
Chicken soup with dried porcini mushrooms
What you need for 100 grams of dried mushrooms:
- chicken breast - 1 pc.;
- onion - 1 pc.;
- parsley root - 1 pc.;
- carrots - 1 pc.;
- vegetable oil - 2 tbsp. spoons;
- vermicelli or noodles - 50 g;
- spices.
Wash the mushrooms thoroughly and soak them for an hour. After that, proceed to the "construction" of your soup.
- Cut the vegetables and leave to sauté in a pan until lightly browned.
- Pour the breast with water and boil over low heat along with the parsley root, periodically removing the resulting foam.
- Take the chicken broth and add to the saute. Boil it over low heat.
- Mushrooms are added to vegetables.
- Bring the mixture to a boil and continue to cook.
- Then put the meat and at the very end vermicelli or noodles.
Cooking continues until the ingredients are fully cooked.
Chicken soup with mushrooms served with sour cream and fresh herbs.
With barley
What you need for 200 grams of dried mushrooms:
- barley - 2 tbsp. spoons;
- carrots - 1 pc.;
- potatoes - 3 pcs.;
- onion - 1 pc.;
- any vegetable oil - 3 tbsp. spoons;
- spices.
Pour the mushrooms overnight, and then boil them over low heat for an hour and a half. Add more water to the pot if necessary.
- Boil the washed pearl barley in a separate container.
- Fry onion and carrots in a pan.
- When the mushrooms are cooked, take them out and pour some of the broth into another pan.
- Put back the mushrooms, as well as the roast, cereals and spices. Then add the chopped potatoes.
Add your favorite spices and continue to cook until fully cooked.
Soup puree
Ingredients listed are for one serving.
What you need:
- mushrooms - 70 g;
- onion - 1 pc.;
- egg - 1 pc.;
- potatoes - 2 pcs.;
- garlic - 1 clove;
- sour cream - ½ cup;
- greens;
- vegetable oil;
- spices.
Soak the mushrooms in cold water for a couple of hours ahead of time.
- After that, the onion is fried in a pan, washed mushrooms are added to it. In time, this will take 5-7 minutes.
- Bring a liter of water to a boil and pour it over the frying. Put the potatoes there and continue to cook over medium heat for about an hour.
- Mince the garlic with a garlic press or knife and add it to the rest of the ingredients. Continue cooking the soup until fully cooked.
- Then put sour cream, egg and greens and everything is interrupted by a blender in mashed potatoes.
Remove from heat and serve.
Drying does not affect the beneficial properties of porcini mushrooms in any way - only moisture is removed from them.
You can dry mushrooms at home in different ways.
- The very first and traditional method is air drying, weather permitting. Just string the mushrooms on a rope and hang them in an open space, hanging them with gauze or a thin cloth - to protect them from dust and small insects.
- Another easy way is to dry it in the microwave. Heat it to maximum power (usually 100 degrees), put a plate of mushrooms and set the time to 20 minutes. After that, open the door for 10 minutes to let the moisture evaporate, and continue to dry at intervals of 20 minutes until you are sure that the mushrooms have acquired the desired appearance.
Greetings to all readers of this blog!
To tell the truth, I can’t get past porcini mushrooms: in winter, when I see them being sold near the metro in bunches in a dried form, but in the beginning of autumn, when they appear, I also stop by the grandmothers selling them all the time. So, they told me that since autumn is dry this year, there will not be many white mushrooms. And that they, not having time to appear, are already ending ... And honey mushrooms are already beginning.
You have to take it, I decided to myself, since such a thing. And today I made soup from fresh porcini mushrooms, but I think that frozen mushrooms can also be prepared according to this recipe. By the way, I bought frozen ones in Auchan.
So, for the soup we need
Ingredients
- 1-2 large mushrooms (about 300 grams)
- 1,250 liters of water
- 1 medium carrot
- 1 large onion
- 3 medium potatoes
- 2 hrs. decoys
- Greens to taste
- Salt pepper
- 2 tbsp. lies. vegetable oil for frying
- Sour cream (optional)
Cooking
Before starting the preparation of mushroom soup, mushrooms, of course, need to be washed and cut off all the “worm habitats”, if any.
Then cut the mushrooms into small pieces (I don’t like it when the pieces fall out of the spoon because they don’t fit there). I indicated the weight of the mushrooms approximately, you can adjust it.
Pour chopped mushrooms with cold water and put the saucepan on the fire to cook.
While the water with mushrooms is boiling, you need to peel the carrots, onions and potatoes.
Cut potatoes into cubes too.
Chop the onion finely, and grate the carrots on the smallest grater.
As soon as the water with mushrooms boils, a lot of foam will appear: it must be periodically removed with a spoon. After cooking for about ten minutes, I would even advise you to remove the mushrooms with a slotted spoon, and strain the mushroom broth through cheesecloth: just in case, if the mushrooms suddenly didn’t wash well somewhere, so that there would be no surprise later in the form of sand on the teeth. So, strain the broth and back into the pan.
When the foam no longer appears, salt and add potatoes.
In the meantime, you can make the roast. To do this, fry the onion in a pan with vegetable oil until transparent, and then send the carrot to it so that it also “golden”.
It is this fried carrot that will add a beautiful golden color to our fresh porcini mushroom soup. And since we have it very small, it is practically invisible: it just adds color.
You need to cook such a soup for about forty minutes so that it boils well. 5 minutes before turning off, add 2 teaspoons of semolina to the pan, sifting through a strainer. You can pepper at this point if you haven't done so before. The semolina will add an extra creamy texture to the soup. (Who does not like semolina, put it, do not be afraid, it is practically not felt - there will be no porridge!).
Before serving, sprinkle with finely chopped herbs: dill is best. And you can spoon sour cream: with sour cream it's even tastier. We ate without sour cream (we count calories) and also liked it.
Soup with porcini mushrooms according to this recipe is rich, fragrant and very tasty. Get ready, don't hesitate.
And after yesterday's quiet hunting (at the market, really), I froze myself pieces of mushrooms for another two times of such a soup. And I think that we will not wait for winter with them.
By the way, the beginning of autumn is not only the season of porcini mushrooms, but also the continuation of the season of eating watermelons. I recently found a very interesting instruction here on how to cut a watermelon so that it is convenient to eat. For those interested, the video is below. I will definitely cut my next watermelon like this! And you?
Delicious accomplishments in the kitchen.
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