To prepare puree soup, you can take fresh, only picked, porcini mushrooms, frozen or dried. The aroma and taste of porcini mushrooms is preserved no matter how the mushrooms are used. Puree soup can be seasoned with milk, cream or sour cream. You can prepare pureed porcini mushroom soup, just like regular soup, using water, vegetable or meat broth.
In addition to the mushrooms themselves, puree soup can be prepared with vegetables, beans, and semolina. Of course, adding vermicelli to such a soup would not be very appropriate.
They don't prepare a lot of puree soup. It is better to cook it at once. Fried pieces can be served with the soup white bread or croutons, add grated hard or processed cheese to the plate.
Recipes for puree soup with porcini mushrooms
Porcini mushroom puree soup
Dried porcini mushrooms – 1 bag (30 grams)
Fresh porcini mushrooms – 450 grams (or frozen)
Water – 1.5 liters + 2 glasses for mushrooms
Onion – 1 piece
Butter – 50 – 70 grams
Carrots – 1 piece
Celery – 2 stalks
Sun-dried tomatoes – 1 small jar
Garlic – 2-3 cloves
Fresh parsley – 2 tablespoons (chopped)
Fresh dill – 2 tablespoons (chopped)
Salt, pepper, spices
How to prepare puree soup with porcini mushrooms:
I make my own sun-dried tomatoes. I close them in small jars of 250-330 grams.
Pour two cups of boiling water over dried mushrooms and leave for 15-20 minutes.
Finely chop the onion. Cut the celery into small pieces. Cut the carrots into thin slices or grate them on a coarse grater.
Finely chop the garlic with a knife.
Heat in a saucepan butter and first fry the onion until it becomes transparent. Then add chopped celery, carrots and garlic. Stirring, fry for about 5-7 minutes.
Wash fresh mushrooms well and cut into pieces.
Squeeze from water dried mushrooms and add them to the vegetables in the pan. Add about 0.5 teaspoon of salt and season with pepper. Stirring, fry for about 6-8 minutes and add sun-dried tomatoes.
Pour in 1.5 liters of water and add fresh porcini mushrooms. Bring to a boil, reduce heat and simmer for 30-35 minutes.
Remove from stove. Cool slightly. Using a slotted spoon, scoop out the vegetables and mushrooms and place in a blender. Add a glass of broth and puree. Pour the puree into the pan. Bring to a boil and simmer for 1-2 minutes. Remove from heat and add fresh dill and parsley.
Puree soup with porcini mushrooms and cheese
Fresh porcini mushrooms – 4 pieces (large)
Olive oil – 4 tablespoons
Butter – 2 tablespoons
Vegetable broth – 1.2-1.3 liters
Egg – 2 pieces
Parmesan cheese – 1 cup (grated)
Oregano – 1 sprig (or oregano, mint, basil)
Salt pepper
How to make puree soup:
Heat olive oil and butter together in a saucepan. Throw a sprig of oregano into the oil. Can I have another one? spicy herb whichever you prefer. This is necessary for the aroma.
Wash the porcini mushrooms well and cut into pieces. Throw them into the oil and fry for about a minute.
Add one ladle of broth and simmer the mushrooms until they absorb the broth, one to two minutes.
Add salt to taste and season with pepper and spices. Pour in the rest of the broth and bring to a boil. Reduce heat on the stove and cook at a low simmer for 30-35 minutes.
Add eggs at the very end. Before doing this, break the eggs into a bowl and beat. Pour in a thin stream, stirring the broth well. Let it boil and remove from the stove.
Let the soup cool slightly so you can puree it in a blender. Pour the puree back into the pan. Place on the stove and when it boils, put in the grated hard cheese. Immediately remove from the stove.
Before serving, you can sprinkle with fresh or frozen herbs, season with sour cream or cream.
Porcini mushroom puree soup with cream
Fresh porcini mushrooms – 500-600 grams (or frozen)
Butter - 80-100 grams
Milk – 1 liter
Cream – 1 glass
Onion – 1 head
Carrots – 1 piece
Flour – 2 tablespoons
Egg – 2 pieces
How to make puree soup:
Wash and cut fresh whites thoroughly. Thaw frozen ones completely and squeeze out the water.
Grind the mushrooms in a meat grinder or chop with a blender.
Peel the onions and carrots and cut into pieces.
Place the chopped mushrooms in a frying pan with two tablespoons of butter and simmer for 30-40 minutes, stirring occasionally.
In a separate pan, melt the remaining 2 tablespoons of butter and fry the flour in it. Stirring the lumps thoroughly, carefully pour in all 4 glasses of milk.
Bring to a boil and simmer for 1-2 minutes. Add stewed mushrooms, after removing the onions and carrots. Mix the cream with the eggs and add to the soup. Pour into soup. Salt and season with pepper to taste. let it boil and immediately remove from the stove.
Puree soup with potatoes and porcini mushrooms
Porcini mushrooms 5-6 pieces (medium)
Potatoes 4-5 tubers
Carrots – 1 piece
Onion – 1 head
Milk – 1.5 cups
Water – 600-700 ml
Semolina – 2 tablespoons (without top)
Vegetable oil – 4 tablespoons
Salt pepper
How to make puree soup:
Wash and chop fresh mushrooms. Peel the onions and carrots. Finely chop the onion. Grate the carrots on a coarse grater.
Heat 2 tablespoons of vegetable oil in a saucepan and first sauté the onions and carrots for 3-4 minutes.
Peel the potatoes and cut into thin strips. Add to onions and carrots.
Heat the remaining 2 tablespoons of oil in a frying pan and fry the mushrooms in it until almost done, about 20-25 minutes.
Pour water and milk into the fried vegetables. Bring to a boil and let simmer over low heat for 5-7 minutes. Then add semolina, constantly stirring the broth. Boil for 4-5 minutes. Salt to taste and add pepper. Remove from stove and cool.
Puree in a blender along with fried mushrooms. Pour back into the pan. Bring to a boil and let simmer for 1-2 minutes.
Soup puree of dried porcini mushrooms with cheese
Dried porcini mushrooms – 55-60 grams
Fresh porcini mushrooms – 600-700 grams (or frozen)
Cream – 1 cup (fat)
Hard cheese – 50-100 grams
Red wine – 1 glass
Butter – 100 grams
Onion – 1-2 heads
Water or broth - 1 liter
Thyme – 2 tablespoons (or basil)
Salt, pepper, fresh herbs
How to make puree soup:
Rinse dried mushrooms well through a colander. Place in a bowl and pour dry red wine. Leave until the mushrooms swell. You can warm up the bowl of mushrooms a little, but not to a boil.
Wash fresh mushrooms thoroughly. Slice.
Finely chop the onion. Melt the butter in the saucepan in which you will cook the soup. Fry the onion until it becomes soft. Then add chopped thyme or basil. Stir and add chopped mushrooms. Simmer for about 15-20 minutes, stirring occasionally, over low heat, covered.
Remove dried mushrooms from wine. Squeeze and cut. Add to the pan.
Strain the wine without draining completely and add to the pan. Add water or broth and bring to a boil. Reduce heat, cover the pan and cook at low simmer for about 35 minutes.
Cool and grind in a blender. pour the puree into a saucepan. Salt and season with pepper to taste. pour in the cream and let it boil for 1-2 minutes.
The cheese can be thrown into the pan along with the cream or added to each plate. Sprinkle with chopped fresh herbs.
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Porcini mushrooms can rightfully be called one of the most delicious. They are widely used in cooking. Winter preparations are especially popular. But sometimes you really want to eat gourmet dish from just now collected mushrooms. In this case the best option It will become pureed porcini mushroom soup. This dish will amaze everyone with its refined taste and unimaginable aroma. Moreover, it is not difficult to prepare it. The main thing is to choose suitable recipe.
This dish can be prepared quite quickly. Even a novice housewife can handle it.
At the same time, the soup will turn out incredibly tasty. Prepare the following ingredients:
- 400 grams of fresh or frozen porcini mushrooms.
- 2 small onions.
- 50 grams of butter.
- 2 cups broth. Chicken is best.
- 1 cup high fat cream.
- A little salt and ground black pepper.
First of all, you need to prepare the mushrooms. To do this, they should be thoroughly washed, excess moisture removed and cut small pieces. The onion also needs to be chopped.
Melt the butter in a frying pan and add the onion. Once it becomes almost transparent, you can add mushrooms. The average cooking time should be five minutes.
Pour the broth into the prepared pan and add mushrooms and onions. Boil the resulting mixture over low heat for 15 minutes. After this, you can turn it into puree using a blender.
Once prepared in this way, put it back on the fire and bring to a boil. At this stage you can add cream to the soup. Stir and add salt and a little pepper. After another five minutes, the dish can be removed from the heat and served. You can use some fresh herbs to decorate it.
This recipe will allow you to cook delicious first dish when guests come to you unexpectedly and you urgently need to surprise them with something.
Thick puree soup
This recipe is widely used in American cuisine. The prepared dish turns out to be extremely tasty and aromatic. It will require:
- 0.5 kg of porcini mushrooms.
- 4 glasses of fresh cow's milk.
- 1 onion.
- 1 carrot.
- A little butter.
- 2 tablespoons of wheat flour.
- Salt and spices to taste.
First of all, you need to grind the mushrooms using a blender or meat grinder. This dish can also be prepared from frozen porcini mushrooms. But they should be thawed and dried before cooking. Melt some butter in a saucepan and pour in the mushroom puree. Send whole onions and carrots there. This mixture should be simmered over low heat for half an hour. After this, pour a glass into the pan clean water and bring to a boil. While the soup is cooking, melt some butter in a frying pan and fry the flour in it. Add milk to it. Once the mixture boils, pour it into the pan with the mushrooms. But before that, remove the onion and carrots from there. Cook the soup prepared in this way for another 20 minutes. Finally, add salt and your favorite spices.
This recipe contains nothing unnecessary. You will be able to fully experience the taste and refined aroma of porcini mushrooms.
With added cheese
If you want a dish with a light spicy taste, then this one the recipe will work to you most of all. For it you will need:
- 4 large fresh or frozen porcini mushrooms.
- 4 tablespoons of quality olive oil.
- 2 tablespoons butter.
- 1 liter of broth. In this case, it is better to give preference to vegetable.
- 2 eggs.
- A glass of grated Parmesan.
- 1 sprig of oregano or basil.
Melt the butter in a saucepan and pour in the vegetable oil. Mix thoroughly and add a whole sprig of basil or oregano. If you don't like these herbs, you can replace them with any others. This will give the oil a unique, subtle aroma.
Rinse the mushrooms thoroughly and dry. After this, they can be cut into small pieces. Place them in a pan with oil and fry for a minute. Then pour in a small amount of broth and simmer the resulting mixture until the mushrooms have completely absorbed the broth. As a rule, this does not take more than two minutes.
Add some salt and spices to the pan. Pour in the remaining broth and bring the soup to a boil. It should be cooked for 30 minutes. Make sure that the boil is not too intense.
Break the eggs into a small bowl and beat lightly. At the very end of cooking, gradually pour the eggs into the soup. Once it comes back to a boil, remove it from the heat. Grind all ingredients using a blender. Return the puree soup to the heat and add the Parmesan.
Before serving, you can garnish the soup with your favorite herbs and flavor it with cream.
With added potatoes
If you want to get not only a tasty, but also quite filling dish, then this recipe is better than others. The dish will include the following ingredients:
- 6 large frozen or fresh porcini mushrooms.
- 4 potatoes.
- 1 carrot.
- 1 onion.
- 1.5 glasses of fresh milk.
- 500 ml water.
- 2 tablespoons of semolina.
- 4 tablespoons of vegetable oil.
Wash the mushrooms and cut them into small pieces. Peel the onions and carrots and chop as finely as possible.
Heat in a frying pan vegetable oil and sauté the onion and carrots. The cooking time should not be more than 4 minutes.
At this time, you can peel the potatoes and cut them into small cubes. After which it can be transferred to a saucepan with onions and carrots.
On small quantity fry the mushrooms in oil. They should be cooked for about 20 minutes.
Add water and milk to the fried vegetables. Mix all ingredients thoroughly and cook for five minutes. After this, you can pour the semolina into the pan and cook for another five minutes.
Place the resulting soup along with the mushrooms in a blender bowl, add a little salt and spices. Turn the soup into a homogeneous mass. Then pour it back into the pan and bring to a boil.
To cook for yourself and your loved ones tasty dish, enough to stock up necessary ingredients and choose the appropriate recipe. Ready dish you can always spice it up heavy cream and decorate with greenery.
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. Cream of mushroom soup from porcini mushrooms - 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.
- It is better to prepare pureed white soups at a time in small quantities. 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.
Calories: Not specified
Cooking time: Not indicated
Who doesn't love a hot, freshly brewed one? mushroom soup? I don't think there are any like that. But not many housewives know how to cook it. That is why I have prepared a detailed and step by step recipe with a photo of mushroom soup made from frozen mushrooms. Its preparation will not take you that much time, and looking at the result, your appetite will instantly wake up. How much admiration this soup evokes from everyone gathered at the table! My family happily eats mushroom soup and thanks me for a wonderful dinner. It is very convenient to cook soup from frozen mushrooms, because you can take them out of the freezer at any appropriate time and prepare a tasty and nutritious dinner. When there is bad weather outside and the body simply requires something hot to warm up, then pureed mushroom soup will be the most suitable dish. Mushrooms can be bought frozen in the store, or you can buy a variety of mushrooms in the fall, wash them, dry them, cut them into medium pieces and simply... In winter, a bag of frozen mushrooms is always useful.
- frozen mushrooms – 250-300 grams;
- potatoes – 2 pcs;
- carrots – 1 piece;
- white onion, onion – 1 piece;
- butter – 30-40 grams;
- salt - to taste;
- cream 20% - 80-100 grams;
- water – 1.5 liters.
Recipe with photos step by step:
I defrost the mushrooms and put them in a saucepan along with a piece of butter. I fry the mushrooms until a characteristic aroma appears. 
After this, I add chopped vegetables to the mushrooms: onions and carrots. I chop the onion into small squares, and grate the carrots through a fine, thin grater. The mushrooms and vegetables should warm through and lightly fry. 
I peel the potatoes, chop them into long pieces and put them in a saucepan. 
Immediately pour water over all the ingredients to form a broth. I turn up the heat a little more and bring it to a boil. I reduce the heat and wait until the potatoes begin to boil. Salt the soup to taste. 
When the soup is ready, I mean the potatoes are cooked, pour in the cream. I simmer the soup over low heat for about 7 minutes. 
Blend with a blender until pureed. 
I remove the soup from the heat and pour it into bowls. 
I serve the puree soup to the table, garnish with pieces of mushrooms and a sprig of dill. 
Bon Appetite!
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Borovik - simple gorgeous mushroom: meaty, aromatic, delicious! If you are lucky enough to pick porcini mushrooms in the forest, then this opens up inexhaustible possibilities for creation for the cook. If there are especially many mushrooms, then you can. Good and... And if you don’t plan to harvest boletus mushrooms for the winter, you can fry them in sour cream, for example, according to the recipe.
Well, today I’ll tell you how to make creamy porcini mushroom soup with cream. I must say that this dish is simply gorgeous, although very simple. Porcini mushrooms give such incredible taste and the aroma of the whole dish, that my daughter was very surprised when she found out that I did not add any mushroom aromatic seasonings. And why do we need chemistry when there are porcini mushrooms, which no artificial aromatic mixture can compare with?
To prepare creamy porcini mushroom soup, we need very few ingredients: mushrooms - the more the better, potatoes, onions, dill, butter and heavy cream.
I don't have much mushrooms, but it's enough for 2 servings. Clean the mushrooms by removing the thin top layer from the stem.
Rinse well, add water (700 ml), add salt and set to cook. Cook for 25 minutes.
Then we place the mushrooms in a colander and set aside the broth for later use. I got 150 g of boiled mushrooms.
Melt butter in a frying pan, add mushrooms and finely chopped onion. Fry until the onion becomes transparent and slightly beige.
And during this time we will peel the potatoes.
Cut the potatoes into small pieces and place in mushroom broth. Cook until done.
Grind the fried mushrooms together with onions and potatoes in a blender.
We will pour the broth left over from cooking separately; we will need it later.
Place the ground mass in a bowl, add 120 ml of broth little by little, mix, then add cream. Mix everything so that the mass is homogeneous. Place on the fire, stirring, bring to a boil and immediately remove.
Creamy porcini mushroom soup with cream is ready. Add finely chopped dill to the prepared soup when serving.
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