How to cook delicious porcini mushroom soup. Mushroom soup made from fresh mushrooms: recipes. Appetizing porcini mushroom soup

Noble porcini mushrooms are great for preparing a wide variety of dishes. But they are especially good in a clear, unusually aromatic and rich soup. Let's consider the options and subtleties of their cooking. We present 3 recipes for soups made from fresh, dried and frozen porcini mushrooms.
Recipe contents:

There is nothing healthier for lunch than a bowl of fresh hot soup. This is extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, fresh, frozen, dried, canned, pickled mushrooms are used. However, those that are at hand. Soup made from fresh mushrooms is especially appetizing and tasty. But most often soups are cooked using dried porcini mushroom.

Soups are usually supplemented with various products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some chefs believe that porcini mushrooms are self-sufficient and additional products simplify their taste, so they do not recommend adding cereals or vegetables.

Cream of mushroom soups are very common. They are boiled in the same way as regular ones, then cooled, pureed in a blender to a puree consistency and heated again without bringing to a boil. And for the soup to be tastier, it must be given time to brew a little.

How to cook porcini mushroom soup - cooking secrets

Mushroom soup has long been considered one of the gourmet gourmet first courses, but anyone, even an inexperienced cook, can prepare it. To know how to cook porcini mushroom soup, you need to know general recommendations, then the soup will have a fragrant and rich mushroom flavor.

For porcini mushroom soup, use any mushrooms. Fresh ones are placed raw or pre-fried. The roasting process will reveal the unique mushroom aroma.
The richest and most delicious yushka is made from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal their taste.
Standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
Pickled and salted mushrooms will give the soup a refined taste, and the combination of salted and fresh mushrooms will give an unforgettable aroma.
For a rich soup, add dried mushrooms, ground into powder, to the soup. This will make the dish richer and denser.
Spices add richness to any soup. But porcini mushroom soup does not need additional additives. It can only be supplemented with ground black pepper and herbs.
Flour will give the dish density and thickness. It is pre-fried in a frying pan, and then diluted with broth and added to the main mass.
French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
The dish is served with sour cream, herbs and crackers.
Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all trace elements and nutrients, and most importantly the aroma.
Store dried mushrooms in a dry place in a paper bag or cardboard box.

Porcini mushrooms belong to the first category of elite mushrooms. They are very well perceived and absorbed by the body, contain a beneficial substance that affects the strength and growth of nails, hair health and skin elasticity. There are many recipes for their preparation, but soup is considered a classic.

Calorie content per 100 g - 36 kcal.
Number of servings - 5
Cooking time - 50 minutes

Ingredients:

Porcini mushrooms - 300-350 g
Water - 1.5 l
Carrots - 1 pc.
Dill, parsley - 2 sprigs
Bay leaf - 2-3 pcs.
Onions - 2 pcs.
Potatoes - 4 pcs.
Olive oil - 2 tbsp.
Salt - 1 tsp. or to taste

Step-by-step preparation:

Clean the mushrooms from sand and branches. Place in cold water and soak for 15 minutes. Afterwards, wash each mushroom thoroughly. Chop larger specimens more finely. Place the mushrooms in a saucepan, cover with drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pan, they are ready.
Remove the boiled mushrooms from the broth, place on the countertop and dry. Then fry in olive oil until golden brown. Return them to the broth.
Saute the onions in a frying pan in oil until transparent and add to the pan.
Peel the potatoes and carrots, wash them, cut them into pieces and put them in the soup.
Place the pan on the stove, boil and simmer until the vegetables are cooked.
In 5 minutes, add the bay leaf, season with salt and pepper and add chopped herbs.

When there is a blizzard outside the window, but you don’t want to go for groceries, a bunch of dried porcini mushrooms will be a real salvation. From them you can quickly cook the most ordinary, yet delicious mushroom soup, which is very tasty served with sour cream.

Ingredients:

Dried mushrooms - 50 g
Water - 1.5 l
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Bay leaf - 1 pc.
Peppercorns - 2 pcs.
Butter - for frying
Wheat flour - 1 tbsp.
Sour cream - for serving
Greens - a bunch
Salt - 1 tsp. or to taste

Step-by-step preparation:

Wash the mushrooms, pour boiling water over them and leave to steep for 20-25 minutes.
Peel the onion and carrots, finely chop the first one, grate the second one on a coarse grater. Sauté vegetables in a frying pan in butter until golden. At the end, add flour, stir and fry for a couple of minutes.
Rinse the swollen mushrooms under running water, chop and add to boiling water. Then pour in the water in which they were soaked.
After 20 minutes, add the diced peeled potatoes. After 10 minutes, add salt and pepper, add the roast, bay leaf and cook until the potatoes are ready.
Leave the finished soup to steep for 15 minutes and serve with sour cream and herbs.

Many chefs believe that frozen mushrooms are not the best option for mushroom soup, since the stew with them is not particularly rich and aromatic. But there are exceptions to any rule, and this recipe is proof of that.

Ingredients:

Frozen porcini mushrooms - 500 g
Pearl barley - 250 g
Frozen green peas - 250 g
Parsley root - 100 g
Celery root - 100 g
Water - 2.5 l
Garlic - 3 cloves
Allspice peas - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Butter - for frying
Sour cream - 2-3 tbsp.
Salt - 1 tsp.

Step-by-step preparation:

Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots into strips, potatoes into cubes, and finely chop the garlic.
Fill the frozen mushrooms with cold water and leave for half an hour. Drain them in a colander, rinse and cut into pieces.
Melt the butter in a frying pan and fry the onion for 5 minutes.
Add mushrooms and cook over moderate heat for 10 minutes.
Pour water into a saucepan, boil, add parsley and celery and simmer for 10 minutes.
Place the carrots in the pan and cook for 10 minutes.
Add the potatoes to the pan and cook the soup for another 10 minutes.
Add mushrooms and onions and continue cooking for 5 minutes.
Boil the pearl barley until tender in advance and season the soup with it.
Add green peas, bay, allspice, chopped garlic, dill and stir.
Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before readiness and leave the soup to steep under the lid for 15 minutes.

Making fresh porcini mushroom soup is a fairly simple process that allows you to provide your family with a light dish rich in plant protein. There are various recipes for making fresh porcini mushroom soup: they mainly differ in what kind of broth is used for them. You can prepare fresh porcini mushroom soup in chicken and meat broth, or you can use mushroom broth as a base. Also, compositions made from boletus and some vegetable crops have an excellent taste. Before preparing fresh porcini mushroom soup, we recommend choosing the appropriate composition of the future dish for a family dinner. Depending on the composition of the products, you can end up with a light broth or a particularly nutritious dish with noodles or cereal.

According to the recipe for soup from fresh porcini mushrooms, peeled, washed and cut into strips boletus mushrooms are placed in a saucepan, butter is added, salt to taste, poured with water and boiled for 15–20 minutes. The soup is seasoned with sour milk, eggs, and butter. Sprinkle with finely chopped parsley and black pepper. You can add vermicelli, semolina, etc. to the soup.

In order to cook mushroom soup from fresh porcini mushrooms, you need the following ingredients:

100 g porcini mushrooms
1 faceted glass of sour milk
6 tbsp. spoons of butter
1 liter of water
2 tbsp. spoons of cereal
2 eggs
black pepper and parsley to taste

Mushroom soup with sour cream.

Before you cook fresh porcini mushroom soup, prepare the following ingredients:

fresh porcini mushrooms – 200 g
onion – 1 pc.
carrots – 1 pc.
flour – 1 tbsp. spoon
tomatoes – 1–2 pcs.
apple – 0.5 pcs.
water – 1 l
sour cream – 1–2 tbsp. spoons
dill or green onions

Check out this recipe for fresh porcini mushroom soup in the photo, which illustrates the basic steps.

Cut fresh mushrooms into cubes and lightly fry in fat.

Add chopped onion, grated carrots and flour, lightly brown.

Pour hot water, add salt and cook for 10–15 minutes.

Add tomatoes and apple, cut into thin slices, and boil for a few more minutes.

When serving, add sour cream, dill or onion to the soup.

Recipe for delicious soup made from fresh porcini mushrooms with nettles

Compound:

fresh porcini mushrooms – 400 g
potatoes – 200 g
nettle – 100 g
oil – 2 tbsp. spoons
dill
sour cream -1.5 cups

The recipe for a delicious soup made from fresh porcini mushrooms allows you to use both russula and boletus mushrooms, which need to be cut into pieces, fried in oil and cooked together with potatoes for 20–30 minutes.
After this, add finely chopped nettles and continue cooking for another 5-10 minutes.
Season with sour cream, dill and bring to a boil.
Serve with croutons.

Delicious mushroom soup made from fresh porcini mushrooms

Compound:

5 – 6 fresh porcini mushrooms
5 potatoes
1 carrot
parsley root
1 onion
1 tomato
1 tbsp. spoon of butter
1 liter of water

To prepare a delicious mushroom soup from fresh porcini mushrooms, cut the vegetables as indicated in the previous recipe. Fry carrots, onions, parsley, tomatoes in oil. You can also fry the mushroom stems. Place chopped fresh mushroom caps into the boiling broth and cook for 35 - 40 minutes. Add potatoes, sauteed vegetables and cook until the products are completely softened. In 5 – 10 minutes. Add salt to the soup before the end of cooking.

How to make fresh porcini mushroom soup

Compound:

250 g fresh porcini mushrooms
800 g potatoes
1 carrot
Parsley
1 onion
1 tbsp. spoon of fat
1 tbsp. spoon of sour cream
leek
tomatoes
greenery
spices

Potato soup with fresh mushrooms can be prepared with meat or bone broth, or vegetarian. Finely chop the roots of fresh mushrooms and sauté with fat, chop the caps and cook in broth or water for 30 - 40 minutes. Before preparing fresh porcini mushroom soup, cut the vegetables into slices, chop the onion and sauté everything together with fat. Cut the potatoes into cubes. Place sauteed mushroom roots, vegetables and potatoes into a boiling broth with mushrooms and cook for 15 - 20 minutes. In 5 – 10 minutes. Before the end of cooking, add chopped tomatoes, a limited amount of bay leaf and pepper seeds.

Serve soup with sour cream and herbs.

How to cook fresh porcini mushroom soup

Compound:

500 g fresh porcini mushrooms
500 g potatoes
200 g roots and onions
2 tbsp. spoons of butter
3 liters of water
Bay leaf
green onions
dill
sour cream

Peel and rinse fresh mushrooms. Before cooking fresh porcini mushroom soup, cut off the stems, chop and fry in oil. Separately, fry the roots and onions. Cut the mushroom caps into slices, scald, place on a sieve and, when the water has drained, transfer to a saucepan, add water and cook for 20-30 minutes, adding diced potatoes. Then put the fried mushroom stems, roots, onions, salt, pepper, bay leaf into the pan and cook for another 10 minutes. When serving, add sour cream, finely chopped green onions and dill.

Fresh porcini mushroom soup with cream

Ingredients:

450 g fresh porcini mushrooms
6 – 8 potatoes
green onions
bunch of greenery
1 tbsp. spoon of butter
1 – 2 onions
1/2 – 1 cup sour cream or cream

450 g of peeled fresh mushrooms, rinse several times in cold water. Fry finely chopped onion in oil, add mushrooms, add 12 cups of water, cook until tender, add a little salt. Then add green onions, 1 - 2 onions, a bunch of parsley, celery and leeks, season with a spoonful of flour, and boil. In 20 min. Before serving, add 6 - 8 slices of chopped potatoes to the fresh porcini mushroom soup with cream and cook. When serving, add fresh sour cream or cream and bring the soup to a boil. You can add ground black pepper.

How to make mushroom soup from fresh porcini mushrooms

Compound:

150 g fresh porcini mushrooms
1–2 carrots
2–3 potato tubers
1 bay leaf
1 teaspoon butter
2 eggs
½ cup sour milk (yogurt)
ground black pepper or parsley
salt to taste

Before preparing mushroom soup from fresh porcini mushrooms, you need to sort and wash the boletus mushrooms and cut into slices. Cut carrots into thin slices. Cook mushrooms and carrots together in salted water for about 20 minutes. Add diced potatoes and bay leaf. Bring the soup to readiness. Then remove from heat and add butter. Season the soup with eggs mixed with sour milk, ground black pepper or finely chopped parsley.

Porcini mushroom soup with vegetables.

Ingredients:

200 g fresh porcini mushrooms
2 carrots
2–3 potatoes
2 eggs
1 teaspoon butter
1 bay leaf
ground black pepper and salt to taste
parsley

Peel the mushrooms and cut into slices. Peel the carrots, rinse and cut into slices. Pour 1.5 liters of water into a saucepan, add salt, add prepared mushrooms and carrots, put on fire, bring to a boil and cook for about 20 minutes. Add prepared diced potatoes and bay leaves, bring to a boil and cook over low heat until tender. Then remove from heat and add butter. Season with eggs, ground black pepper and sprinkle with chopped parsley.

Fresh porcini mushroom soup with chicken

Compound:

100 g fresh porcini mushrooms
1.2 kg chicken
200 g vermicelli
60 g celery root
25 g parsley root
black peppercorns
salt to taste
parsley

Before preparing fresh porcini mushroom soup with chicken, cut the prepared poultry into small portions, put in a pan, add cold water, put on fire, bring to a boil, drain the water, rinse the meat in running cold water, put back in the pan , pour cold water, put on fire, bring to a boil and cook over low heat at a low simmer. Cut peeled vegetables and mushrooms into cubes and place in boiling soup. When the meat is cooked until half cooked, add black peppercorns, salt and parsley. 1-2 minutes before the end of cooking, add vermicelli, previously cooked until tender in salted water, bring to a boil and remove from heat.

Before serving, add chopped parsley to the soup bowls.

Fresh porcini mushroom soup with meat

Components:

350–400 g soft beef
1 tbsp. spoon of fat or butter
celery or parsley
8–10 potatoes
200 g fresh porcini mushrooms
2 small pickles
pepper
greenery
sour cream

Cut the meat across the grain into 4-5 pieces, beat and lightly fry on both sides. Then place it in a cooking pan, pour in 1 liter of boiling water and the liquid formed in the pan when frying the meat. When the meat becomes semi-soft, add the potatoes and cook until fully cooked. 10 minutes before the end of cooking, add chopped pickled cucumber, prepared and cut into pieces boiled mushrooms and seasonings, continue cooking. Serve fresh porcini mushroom soup with meat clear or with sour cream. Sprinkle with herbs on top.

Fresh mushroom and onion soup.

Ingredients:

300 g fresh porcini mushrooms
300 g onions
2 tbsp. spoons of butter
1 liter broth
salt and pepper - to taste

Peel fresh porcini mushrooms, onions, wash, cut into strips, and fry in fat. When the onion is slightly browned, add everything to the broth and cook until tender. Serve cheese sandwiches with the soup. Thinly slice slices of white bread, spread with butter, sprinkle with grated cheese and place in the oven for a few minutes until the cheese begins to melt and lightly brown.

Fresh porcini mushroom soup.

Compound:

500 g beef with bones
1 carrot
1 onion
400 g fresh mushrooms
3 tbsp. spoons of flour
1 tbsp. spoon of butter
1 egg yolk
1 ½ cups milk
3 liters of water
salt - to taste

Boil meat broth. Wash and chop the mushrooms. Fry carrots and onions in fat. Place mushrooms, fried carrots and onions in a saucepan, add broth and cook for 50–60 minutes. Pass the cooked mushrooms through a meat grinder, pour in milk sauce (fry the flour in oil until light yellow and dilute with milk), cook for a little, then rub through a sieve, add salt and cook a little more. Pour broth over the cooked mushroom mass, add butter, season with beaten egg yolk and diluted broth. Fresh mushroom puree soup served with white croutons.

Mushroom soup with cereals.

Compound:

fresh porcini mushrooms – 250 g
onion – 1 pc.
vegetable oil – 1 tbsp. spoon
water – 1 l
barley or rice - 2 tbsp. spoons
potatoes – 2 pcs.
pickled cucumber or tomato – 1 pc.
green onions or parsley

Cut the prepared mushrooms into pieces and simmer in oil along with the onion. Boil the washed cereal in water or broth until semi-soft, then add chopped potatoes, stewed mushrooms and onions. A few minutes before the end of cooking, place slices of cucumber or tomato into the soup, boil everything together and add salt. Before serving, sprinkle the soup with herbs.

Mushroom soup with tomatoes.

Compound:

fresh porcini mushrooms – 500 g
butter – 50 g
onions – 1–2 pcs.
tomatoes – 2–3 pcs.
vermicelli – 50 g
sour cream – 3–4 tbsp. spoons
red pepper
parsley

Cut fresh mushrooms into slices and boil. Fry onion, flour, red pepper and fresh tomatoes in butter, put in mushroom broth, add salt to taste, add vermicelli and cook until tender. Before serving, season with sour cream, herbs and pepper.

Meat soup with mushrooms.

Compound:

fresh porcini mushrooms – 100–150 g
beef or veal with bone – 150–200 g
carrots – 2 pcs.
onion – 1 pc.
water – 1 l
fat or margarine - 1 tbsp. spoon
flour – 1 tbsp. spoon
sour cream – 1 tbsp. spoon
parsley root
pepper
parsley or dill

Boil meat broth. Remove the meat and cut into small pieces. Cut mushrooms, carrots, onions, parsley or celery into thin slices and simmer in fat. When they are almost ready, sprinkle them with flour, add pieces of meat and simmer until fully cooked. Put this mixture into the broth, cook for 10 minutes, add salt and pepper to taste. When serving, add sour cream and sprinkle with finely chopped dill or parsley.

Mushroom soup with garlic and pepper.

Compound:

fresh porcini mushrooms – 500 g
onions – 2–3 pcs.
corn flour - 1 tbsp. spoon
cilantro
parsley
dill
garlic
pepper
shelled walnuts – 0.5 cups

Boil fresh mushrooms, drain in a colander and cut into strips. Fry finely chopped onion in butter, pour in mushroom broth and simmer a little. Place mushrooms and onions into the broth. When it boils, dilute the flour in half a glass of broth and pour into the soup. Cook for 10 minutes, add finely chopped herbs, salt, crushed garlic and capsicum. Boil for another 5 minutes, then remove from heat and add crushed nuts. Before serving, season with fresh herbs.

Summer mushroom soup.

Compound:

fresh porcini mushrooms – 300 g
carrots – 1 pc.
parsley – 1 root
celery – 0.5 roots
onion – 1 pc.
butter – 50 g
new potatoes – 300 g
water – 1.5–2 liters of water
cabbage – 0.25 heads
cumin – 0.5 teaspoon
garlic – 2 cloves
pinch of marjoram
lard – 40 g
flour – 2 tbsp. spoons

Heat oil in a saucepan, add chopped roots, diced onions, chopped mushrooms and simmer in a saucepan covered with a lid for about 5 minutes. Then pour in 250 ml of water, add peeled and diced potatoes, cook for about 10 minutes. Heat lard in a frying pan, add flour, fry until golden brown, pour everything into hot water and mix thoroughly so that no lumps form. Add crushed cumin, finely chopped cabbage, and salt. When the cabbage is cooked, add garlic and marjoram, mashed with salt. Instead of cabbage, you can use green peas and beans.

Watch the recipes for fresh porcini mushroom soup in the video, which shows the basic techniques for preparing the dish.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking 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

The porcini mushroom, or boletus, is valued by mushroom pickers for its ease of collection and fertility, and by housewives for its unique nutritional qualities. It has an unsurpassed taste and pleasant aroma. This type of mushroom is used in preparing first and second courses, for winter preparations and for baking. Most often you can find porcini mushroom soup on the table; this is one of the easiest dishes to prepare, recommended for daily consumption by everyone, young and old. So how to cook it correctly?

First you need to find out how long to cook boletus mushrooms for soup. This takes approximately 35-40 minutes. You should not cook them longer, otherwise the taste will deteriorate and the smell will disappear. By the way, foam will appear during the cooking process. It needs to be cleaned periodically.

If you need to cook them for a dish, you need to soak them in cold water before starting cooking. Then boil for 20 minutes.

Classic

How to prepare porcini mushroom soup according to the classic recipe? First you need to prepare the ingredients:

Preparing soup from fresh porcini mushrooms does not take much time and effort. The whole process only takes a couple of hours.

Wash the mushrooms and cut into large pieces. Transfer them to a prepared container and pour water into it. Cook for 40 minutes, skimming foam from the surface. You can add bay leaf and peppercorns.
Peel the onions and carrots. Cut the onion into small cubes, and grate the carrots on a medium or coarse grater (can be cut into small cubes).
Heat oil in a frying pan. Pour onions into it, and then carrots. Fry for about 7 minutes.
Now you need to peel, wash and cut the potatoes.
Combine vegetables and mushroom broth. Cook the soup until the potatoes are soft.
All that remains is to add salt, add pepper and garlic, previously passed through a press.
Serve hot with sour cream and herbs.

Vermicelli option

The dish is prepared without adding meat or meat broth, but this does not make it any less tasty. For 6 servings of soup you need to prepare:

The recipe for porcini mushroom soup with noodles does not require a lot of fuss in the kitchen. You need to take a few simple steps and delight your loved ones with aromatic mushroom soup:

First you need to soak the boletus mushrooms. To do this, soak them in water for about half an hour. Next, strain the water using gauze and pour it into a saucepan. Place the mushrooms there too. Cook them for 20 minutes. After this, take out the boletus mushrooms and strain the water again a couple of times.
Chop the onion, preferably into small cubes. Fry it in oil until it becomes soft. Add grated carrots and chopped garlic to the pan. Fry for 1 minute.
Finely chop the boiled mushrooms. Combine them with vegetables, sprinkle with pepper and cook for another 10 minutes.
Boil potatoes in mushroom broth. Add vermicelli and let it boil.
Combine all ingredients, add salt. Cook until the vermicelli is cooked.

When serving, you can add sour cream, herbs or croutons to the dish.

With cereal

Fresh porcini mushroom soup with barley can also be called a classic of the genre. To prepare it you will need:

Preparation of the dish takes about 1 hour:

Rinse the boletus under running water and cut into slices. Fill them with water. Cook over low heat for about 40 minutes.
Remove the finished boletus mushrooms and cut them again - this time into small pieces.
Place chopped onions and garlic in the broth left after cooking the main product. Put the cereal there, previously soaked in water. Cook until the pearl barley is half cooked.
Add potatoes and bay leaves to the pan. Now you need to cook for a third of an hour.
All that remains is to add salt and seasonings. Let it sit for 20 minutes.
When serving, add sour cream and finely chopped herbs.

With meat

Porcini mushroom soup in meat broth will be very satisfying. The composition of the dish is as follows:

The dish for this recipe takes a little longer to prepare than for others:

Pre-cooked mushrooms must be fried together with onions for 5 minutes.
Pour 1.5 liters of water into the washed meat and cook. Cook after boiling for 1.5 hours. Remove the foam.
Strain the broth and combine it with mushroom water. Salt, add pepper and bay leaf.
Boil for about half an hour. Then add vegetables to the broth.
Cook for another 20 minutes.
At the end you can add grated processed cheese.
Greens are used when serving.

Unusual preparation

Fresh porcini mushroom soup in a slow cooker retains its rich flavor. According to the recipe, you need to take:

What the cooking process looks like:

The most important step is preparing the main ingredient. Mushrooms need to be washed and peeled. Boil for a quarter of an hour in salted water. Use a colander to remove excess water.
Bring to readiness, frying along with half the onion in hot oil.
Pour flour into the pan. It will make the finished dish thicker.
Pour in water. Cook for 3 minutes (usually this time is enough for thickening).
Place chopped potatoes into the slow cooker. Add the other half of the onion and seasoning. Cook for about 1 hour.
Now add mushrooms and herbs. Boil. Cook for another 5 minutes.

How to cook fresh porcini mushroom soup? Very simple. There are many recipes. With or without potatoes, with noodles, pearl barley, etc. In addition to the usual, you can prepare it, which will delight you with its rich aroma and taste.

Mushroom soup is one of the simplest and most delicious dishes that you can cook every day. It is cooked in meat or vegetable broth, as well as in water, adding various ingredients. Mushroom soup made from fresh and aromatic mushrooms is especially popular in the fall, when the season of porcini mushrooms, milk mushrooms, saffron milk caps and boletus comes.

This recipe for mushroom soup is considered a classic and is one of the traditional dishes in many families. To prepare it, you don’t need to specifically look for ingredients, since all the required vegetables are usually already in the refrigerator.

Ingredients:

fresh mushrooms – 100-150 grams;
carrots - 1 medium size;
potatoes – 2-3 large pieces;
onion – 1 piece;
water - approximately 3 liters;
butter – 15-20 grams;
vegetable oil – 25 ml;
salt and spices.

First you need to rinse well with water and peel fresh mushrooms, put them in a colander to drain off excess liquid. After this, you can cut them into large pieces. After putting the mushrooms in a saucepan, you need to fill them with three liters of water and salt to taste. You need to cook them for about 20 minutes until all the pieces sink to the bottom of the pan.

At this time, you can prepare the frying: grate fresh carrots and finely chop onions. The vegetables must be mixed and placed in a frying pan to fry them until golden brown. The main thing is not to forget to add a little vegetable oil, otherwise the food will burn.

The contents of the frying pan must be added to the mushrooms and continue to cook the soup. To make the dish more satisfying, you will need potatoes. It needs to be cut into cubes or strips and also put in a pan. When it is completely ready (becomes soft and crumbly), the heat can be turned off.

Fresh mushroom soup is very easy to cook, especially if you use this recipe. You can add spices and herbs to the pan to your liking, and also put a piece of butter. If the recipe is done correctly, it will turn out very tasty.

Mushroom soup with noodles and potatoes

A delicate porcini mushroom soup that can be prepared for lunch. It will certainly appeal to both adults and children. The recipe can be prepared even every day, as it is easy and economical.

Ingredients:

fresh porcini mushrooms – 180-200 grams;
carrot – 1 medium size;
onion – 1 piece;
clean water or chicken broth - 1 liter;
butter – 1 tablespoon;
potatoes – 2 large pieces;
noodles - 50-70 grams;
parsley or dill and salt.

Mushrooms must be washed well and cut into small pieces. You should also chop onions, potatoes and carrots, and then cook them in a saucepan with broth or water. When the ingredients are almost ready, you need to add all the mushrooms and cook over low heat for about 15 minutes. The noodles need to be cooked separately and placed in the pan with the dish when the contents are ready. To prevent the porcini mushroom soup from coming out bland, you need to add salt to taste and parsley. Before serving, you need to put sour cream or a piece of butter on each plate.

Mushroom soup with tomatoes

This recipe will help you prepare a soup with a rather unusual, sour taste. It is necessary to strictly observe the specified proportions so that the dish turns out as it should.

Ingredients:

wild mushrooms – 200-250 grams;
onion – 1 small piece;
tomatoes – 2 pieces;
pickle;
half an apple;
a spoonful of margarine or fat;
sour cream or cream - 1-2 tablespoons;
water – 1 liter;
salt, dill, green onions.

Before you start cooking the soup, you need to cut the mushrooms into medium pieces and preserve them in margarine or fat. There you need to add flour and chopped onion, and then brown the contents in a frying pan. After this, you need to put everything in a saucepan and add about a liter of clean water or chicken broth. You need to cook for about 15 minutes, and a few minutes before turning off the heat, add chopped tomatoes, grated apple and pickled cucumber to the pan.

At this point, the fresh mushroom soup will be ready and can be served. To make the recipe more tasty, it is recommended to add sour cream and herbs, as well as salt.

Appetizing porcini mushroom soup

Porcini mushrooms will make any soup tasty and aromatic. This recipe is no exception - the whole family will certainly love it, since the dish, in addition to everything, looks beautiful and is healthy.

Ingredients:

porcini mushrooms – 250-300 grams;
onion – 1 large piece;
potatoes - 2 pieces;
carrot – 1 piece;
garlic – 1-2 cloves;
flour – 1 tablespoon;
cream or thick sour cream – 200 ml;
olive oil – 1 tablespoon;
greens, bay leaf, pepper and salt.

First of all, the mushrooms should be cleaned of sand or soil. Then they need to be thoroughly washed and cut into medium pieces. They need to be boiled in cold salted water for about 40 minutes, skimming off the foam from time to time. At this time, you can peel and cut the potatoes and add them to the pan. You should add spices (pepper and bay leaf), but just be careful not to overdo it.

After this, you need to chop the onions and grate the pre-peeled carrots. They need to be mixed and fried in olive oil until golden brown, and then added to the soup.

After this, you need to pour sour cream or cream into the pan. It is recommended to add a couple of tablespoons of hot broth to them first so that the sour cream does not curdle.

Flour must be fried in a frying pan until it turns light brown. It is best to cook it over low heat. After this, it must be poured into the pan, stirring the hot mass well.

Finally, you will need to crush the garlic and finely chop the greens. These ingredients need to be added a couple of minutes before cooking, since there is no need to cook them. If you strictly follow the recipe, you will be able to prepare a fragrant and tasty soup. It should be served with sour cream and croutons.

Champignon soup with rice

This recipe is suitable both as a first course for lunch and as dinner. Thanks to rice, it becomes more nutritious, and just one bowl is enough to fill you up.

Ingredients:

champignons – 400-500 grams;
onion – 1 piece;
potatoes – 2-3 pieces;
chicken broth or water – 2 liters;
carrot – 1 piece;
rice – 150 grams;
cream – 3-4 tablespoons;
vegetable oil;
lemon – 2 circles;
greens, salt and pepper, garlic.

Potatoes must be peeled and cut into large cubes. After this, it needs to be boiled for about 15 minutes in 2 liters of water or broth, which must first be salted. In the meantime, peel the onions and carrots and chop them finely. The vegetables will need to be mixed and fried in vegetable oil until golden brown. This usually takes about 3 minutes.

The champignons should be washed, peeled and cut into slices or pieces. Add the mushrooms to the vegetables in the frying pan and fry them for about 5 minutes. They can be salted and peppered to taste.

This is almost the end of the recipe. Place the mushrooms in a saucepan with the soup, add grated garlic (1 clove) and cook for 5 minutes. After this, you need to pour in the cream and cook for about 5 more minutes. At the end, you need to add any greens (green onions, parsley, dill) and add 2 slices of lemon. When the soup boils, you can turn it off and serve the dish.

Assorted mushroom soup

This mushroom soup made from fresh and aromatic mushrooms is best prepared in the fall, when the forest is full of boletus, boletus, and boletus. To make the dish more flavorful, it is recommended to cook several types of mushrooms at once.

Ingredients:

various wild mushrooms – 500 grams;
onion – 1 large piece;
potatoes – 300 grams;
salt.

If the mushrooms have just been brought from the forest, then they must be thoroughly cleaned: remove the leaves and blades of grass from the caps, remove the soil and sand at the base of the legs, and throw away the wormy ones. Mushrooms should be washed well and cut into medium pieces for the soup. Then they need to be put in a saucepan with water and put on medium heat until it boils. If foam appears, you need to skim it off and reduce the heat. You need to cook the mushrooms for about 20 minutes - this is exactly how long it will take for them to become completely ready for consumption. They must be salted.

In order not to waste time while the mushrooms are cooking, you can peel the potatoes and cut them into large cubes, and also chop the onion into small pieces. These ingredients need to be put into the broth and wait for 10 to 20 minutes. The time depends on how quickly the potatoes cook. If she is young, then even 5-7 minutes will be enough.

If desired, you can add a piece of butter to the soup so that the dish tastes more delicate and the broth acquires a golden color. You can also add herbs, spices, bay leaves and pepper to taste.

Advice: it is advisable to take different varieties of mushrooms. Chanterelles, porcini mushrooms, honey mushrooms, aspen and boletus mushrooms are perfect. You can either collect them yourself in the forest or purchase them in a store. You can also add dried mushrooms, which will make the dish more flavorful.