White mushroom, or boletus, is valued by mushroom pickers for its ease of collection and fertility, and housewives - for its unique nutritional qualities. It has an unrivaled taste and pleasant aroma. This type of mushroom is used in the preparation of first and second courses, for preparations for the winter 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 use by everyone - from small to large. So how do you prepare it properly?

First you need to find out how long it takes to cook boletus for soup. This takes approximately 35-40 minutes. Do 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 a dish needs to be cooked, soak it in cold water before 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:

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

1. Wash the mushrooms and cut into large pieces. Transfer them to a prepared container, pour water there. Cook for 40 minutes, skimming off the foam. You can add bay leaves and peppercorns.
2. Peel the onions and carrots. Cut the onion into small cubes, and grate the carrots on a medium or coarse grater (you can cut into small cubes).
3. Heat oil in a skillet. Pour onions into it, and then carrots. Fry for about 7 minutes.
4. Now you need to peel, wash and cut the potatoes.
5. Combine vegetables and mushroom broth. Cook the soup until the potatoes are tender.
6. It remains to salt, add pepper and garlic, previously passed through a press.
7. Serve hot with sour cream and herbs.

Vermicelli option

The dish is prepared without adding meat or broth, but it does not make it 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 do a few simple steps and delight loved ones with a fragrant mushroom soup:

1. First you need to soak the boletus. To do this, soak them in water for about half an hour. Next, strain the water with cheesecloth and pour it into a saucepan. Move the mushrooms there. Cook them for 20 minutes. After that, take out the boletus, and strain the water again a couple of times.
2. Chop the onion, preferably into small cubes. Fry it in oil until soft. Pour grated carrots and chopped garlic into the pan. Fry for 1 minute.
3. Chop the boiled mushrooms finely. Combine them with vegetables, sprinkle with pepper and cook for another 10 minutes.
4. Boil potatoes in mushroom broth. Pour the noodles there and let it boil.
5. Combine all ingredients, salt. Cook until the noodles are cooked.

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

With cereals

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

Cooking takes about 1 hour:

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

With meat

The porcini mushroom soup in meat broth will turn out to be very satisfying. The composition of the dish is as follows:

This recipe takes a little longer to cook a dish than others:

1. Pre-cooked mushrooms must be fried with onions for 5 minutes.
2. Pour the washed meat with water in the amount of 1.5 liters and cook. Cook after boiling for 1.5 hours. Remove the foam.
3. Strain the broth and combine it with mushroom water. Season with salt, pepper and bay leaves.
4. Boil for about half an hour. Then put vegetables in the broth.
5. Cook for another 20 minutes.
6. At the end, you can add grated processed cheese.
7. Greens are used when serving.

Unusual cooking

Soup of fresh porcini mushrooms in a slow cooker retains a rich aroma. According to the recipe, you need to take:

What the cooking process looks like:

1. 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. Remove excess water with a colander.
2. Bring to readiness, frying with half the onion in hot oil.
3. Pour flour into the pan. It will thicken the finished dish.
4. Pour in water. Cook for 3 minutes (usually this is enough time to thicken).
5. Put the chopped potatoes in a slow cooker. Add the second half of the onion and seasoning. Cook for about 1 hour.
6. 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 and without potatoes, noodles, pearl barley, etc. In addition to the usual, you can cook, which will delight you with a rich aroma and taste.

Mushrooms have exceptional taste and aroma, which are especially pronounced not fresh, but in dried form. The magic aroma is excellently revealed in soups, rich and strong. Any edible mushrooms are suitable for cooking, for example, aspen mushrooms, boletus mushrooms or chanterelles, but it is desirable that at least a couple of dried white mushrooms are still present among them. After all, it is the porcini mushroom that is the undisputed leader both in terms of taste and saturation of aroma. Adding it even in a small amount gives the soup a special, very thick and viscous mushroom aroma, and if you cook it only from whites, then this is a recognized culinary classic.

The classic mushroom soup made from dried white mushrooms is very simple to prepare. The only thing that you definitely need to take care of in advance is to rinse and soak the dried mushrooms in water. Some housewives pour boiling water over them and keep them for only half an hour, waiting for the mushrooms to swell. But if you have time, still soak them in cold water and leave them overnight, be sure to cover the container with mushrooms with a lid. Thus, they will fully reveal their taste and aroma. By the way, do not pour out the water in which the porcini mushrooms were soaked! Be sure to use it as a base for broth to make the soup rich.

In the best traditions of Russian cuisine, only onions, carrots and potatoes are added to the soup made from dried white mushrooms. These vegetables are more than enough to make a dish with a pronounced taste and strong mushroom aroma. Sometimes the basic recipe contains some noodles, preferably homemade, that thickens the soup and makes it more satisfying. Of the spices, only pepper and bay leaf are added, so as not to interrupt the taste of mushrooms, if you wish, you can put a little fresh or dried dill. It is best to serve hot soup with sour cream, always thick and non-sour, preferably homemade.

Ingredients

• dried porcini mushrooms 15 g
• potatoes 2-3 pcs.
• onions 1 pc.
• carrots 0.5 pcs.
• vegetable oil 2 tbsp. l.
• water 700 ml
• salt 1 tsp without top
• bay leaf 1 pc.
• a mixture of ground peppers 1 chips.
• dill 10 g

How to make mushroom soup with dried white mushrooms

1. We wash the dried mushrooms under a strong stream of cold water. It is imperative to thoroughly wash every piece! Regardless of whether the mushrooms are whole or sliced, no sand or other dirt should remain on their surface. If rinsed poorly, grains of sand will squeak disgustingly on your teeth and you will completely ruin the dish. If you use not only porcini mushroom, but a mixture of dried mushrooms, their amount can be doubled.
2. Fill the washed mushrooms with cold water - 1 cup is enough for the liquid to completely cover them. We leave in this form to infuse overnight in the refrigerator, covering the container with a lid. After 6-8 hours, the dried mushrooms will swell well and grow in size, and the water with which they were soaked will darken and become very fragrant.
3. 
   In a stewpan or in a saucepan with a thick bottom, heat the vegetable oil and sauté the diced onions on it. By the way, you can also fry in butter, the main thing is to make sure that it does not burn.
4. 
   As soon as the onion becomes soft, put the carrots, peeled and chopped on a coarse grater, in a saucepan. We continue to fry for another 1-2 minutes until the carrots are golden brown.
5. 
   Add porcini mushrooms to the stewpan along with the water in which they were soaked. It is advisable to strain the water through cheesecloth or drain it very carefully, as there may be a slight sediment at the bottom. If the mushrooms were whole, do not forget to cut them beforehand. Add another 0.5 liters of water, add salt and put the saucepan on low heat, cover with a lid and cook for 30 minutes from the moment of boiling.
6. 
   Peel and cut the potatoes into small cubes, add them to the mushroom soup and cook until cooked through - 10-15 minutes. The amount of potatoes can be taken at your discretion, depending on how thick you like the soup.
7. 
   If you're adding noodles, it's time to put them in the pot and cook until tender. The basic recipe for mushroom soup does not involve any additives, so we will only add spices: bay leaf, some ground pepper and finely chopped dill (fresh or dried).
8. 
   We boil for literally 1 minute and remove the stewpan from heat. Let the finished dish brew for 5-10 minutes under the lid.
9. Pour the mushroom soup into portioned plates and serve hot.

The dish turns out to be very aromatic and tasty. Depending on what kind of dried mushrooms were used for cooking, the soup can turn out to be more or less saturated in color. Before serving, you can season it with a spoonful of sour cream or sprinkle with finely chopped dill.

It's no secret that mushroom soup is a wonderful dish worthy of haute cuisine, but at the same time, even a novice housewife can cook it. According to the classic recipe, in addition to mushrooms, vegetables (onions, carrots, potatoes) are added to the soup, but for variety and giving the soup additional taste, you can add additional flavors by turning on your imagination, for example, add noodles, barley, oatmeal, buckwheat, and even beans , zucchini, eggplant, pumpkin, etc. Mushroom soup is already obtained with an incredibly rich, bright taste, aromatic and healthy, and with additional ingredients - it's just a fairy tale!
I suggest making porcini mushroom soup according to the classic recipe.

Ingredients of classic porcini mushroom soup.

Porcini mushrooms - 500 g
Water - 1.5 l
Peppercorns - 2-3 pcs.
Bay leaf - 1 pc.
Bulb onions - 1 pc.
Carrots - 1 pc.
Sunflower oil - 2 tablespoons
Potatoes - 500 g
Garlic - 1 clove
Salt to taste
Ground black pepper - to taste
For filing.
Dill greens
Sour cream

How to cook classic porcini mushroom soup.

1. I want to note that for mushroom soup you can use both fresh porcini mushrooms and dried ones. I decided to cook soup with fresh porcini mushrooms this time. We wash them well and cut them into large slices. We put a saucepan on the fire, lay the mushrooms and fill it with water. Add peppercorns, bay leaf, salt if desired. When the water boils, remove the resulting foam. Cook the mushroom broth over low heat for 40 minutes.
If you are preparing a soup from dried mushrooms, they should be thoroughly washed from all kinds of debris and sand and soaked in cold water for several hours (preferably overnight). So the mushrooms will give unnecessary and harmful substances to the water. You can soak in warm water, then it will take less time to soak, but I advise you still spend more time soaking them in cold water. After soaking, the mushrooms should regain their previous structure and volume. If you rinse the mushrooms well, the water drained from the mushrooms after soaking will be clean, if necessary, strain through triple gauze and cook the mushrooms in it for 20 minutes. Soup prepared in this way from dried mushrooms is delicious, beautiful and incredibly aromatic.
2. While the mushrooms are boiling, let's take care of the rest of the products. Peel the onion (medium size) and carrots, cut into small cubes (carrots can be grated on a medium grater if desired, but cut into small cubes in the soup it looks prettier). Put a frying pan with sunflower oil on a high heat, heat it up. We spread the onions and fry until transparent, then add the carrots and sauté for 5-7 minutes.
3. Peel the potatoes, wash and cut into small cubes. When the mushroom broth has boiled for 40 minutes, add the potatoes and fried vegetables. Cook the soup until the potatoes are ready. Then add the garlic passed through a press and, if desired, a few drops of freshly squeezed lemon juice. We taste and pepper. We remove from the fire.
4. Pour the finished soup into plates, sprinkle with chopped dill and add sour cream.

Fragrant, piquant - mushroom soup in autumn is considered a classic hot dish at the dinner table. The best basis for it, in the opinion of professionals, is forest boletus, boletus and boletus. They give the richest flavor and lightest broth.

How to make mushroom soup with fresh mushrooms

The general principle of operation for this first course is almost the same as that offered for other soups: first, a broth is prepared, which can be meat or vegetable. Then fresh boletus is boiled, since they often require the longest cooking. After that, the rest of the ingredients are laid in order of the duration of their cooking. It is recommended to salt and pepper such a dish in the last minutes.

The following recommendations will help to make mushroom soup as in professional culinary photos:

• The classic set of spices is bay leaf, black peppercorns, salt. It is better not to touch the rest of the seasonings, so as not to clog the individual aroma of boletus.
• Garlic is not the best addition for this dish. The exception is French cream soups with cream.
• If you cannot boil boletus immediately after harvesting, soak them with a spoonful of citric acid. However, this will postpone the start of work by only 8-10 hours.

How to peel 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 remains even after prolonged heat treatment. In addition to soups made from fresh porcini mushrooms, winter preservation is actively done, but before that, a number of complex manipulations have to be carried out. One of the main questions tormenting the housewives at this moment is how to properly clean the boletus. Professionals willingly share their experience:

• If you collected this product yourself, it is advisable to carry out preliminary removal of dirt (leaves, needles, etc.) in the forest, at the same time cutting off a third of the leg. Keep in mind that a cap damaged by worms is a signal to eliminate this specimen.
• Before preparing the soup, white mushrooms must be washed. This step can be omitted for frying and drying.
• Use a medium-soft toothbrush to brush over the surface, paying particular 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 lengthwise in half when washing.
• The mushrooms should be dried on the wire rack, otherwise some of the moisture will remain, no matter how much they lie.

How much to cook

The appeal of most forest mushrooms is the ease of handling. White is especially successful from this position, since they do not require long cooking or even passage through several waters. How much to cook porcini mushrooms for soup? Professionals advise waiting for half an hour, while 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 process will kill its bright taste.

Porcini mushroom recipes

Such a dish may look like not only a classic soup with a light transparent broth and rare inclusions of vegetables, meat, and cereals. Mushroom soup in mashed potatoes or cream format sounds no worse, and in some cuisines there is also a noodle soup format. Step-by-step descriptions of work technologies will help you figure out how to cook such dishes.

Cream soup

For some housewives, the difference between first courses, which have a homogeneous mashed consistency, is almost imperceptible. Cream soup and puree soup are practically the same for them, but professionals deny the equal sign between them. They can be confused by the photo, 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:

1. Fry chopped onions with finely chopped mushrooms - about 5 minutes with constant stirring.
2. Pour the mass into a saucepan, pour in the broth. Cook for 10-12 minutes, letting it boil barely.
3. Give the soup a puree consistency with a blender, continue cooking (another 5-7 minutes).
4. Wait until it boils, gently add the cream. Salt.
5. Add pepper after 10 minutes.

Cream soup

With any recipe, this dish differs from the previous version in taste - it is not greasy at all, and less creamy in consistency. The reason is the lack of cream and butter. How to make mushroom puree soup? You can use any recipe for hot mushrooms, not forgetting to grind all the products after cooking. This is done with a blender, grater, or even a special pusher with a grid base.

Ingredients:

• boletus - 650 g;
• milk - half a glass;
• white onion;
• potato starch - 3 tbsp. l .;
• carrot;
• egg yolks - 2 pcs.;
• salt.

Cooking method:

1. Wash and chop the boletus, scroll in a blender or food processor.
2. Chop the carrots very finely, chop the onion.
3. Combine these ingredients, add water (1 l). Simmer for half an hour.
4. Bring the soup to a boil, season with salt, cook for another 15 minutes.
5. Warm milk, dilute starch, egg yolks in it (beat beforehand). Pour this liquid into the soup.
6. Cook for 10-12 minutes. Serve with herbs.

With cream

French cuisine is rich in aromatic, tasty 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 using ground, take a small pinch, but lay in the same way as the twigs.

Ingredients:

• potatoes - 2 pcs.;
• dried boletus - half a glass;
• cloves of garlic - 3 pcs.;
• fresh boletus - 300 g;
• fat cream - a glass;
• processed cheese - 100 g;
• purple onion;
• thyme sprigs - 2 pcs.;
• butter;
• ground pepper, salt.

Cooking method:

1. Steam the dried mushrooms with boiling water.
2. Drain this liquid after 3-4 hours, add enough water to make 4 liters. Let it boil.
3. Throw the steamed mushrooms into the broth, cook for half an hour. Catch with a slotted spoon, leave temporarily.
4. Pour potato straws there, cook until soft.
5. Fry chopped onions with butter, add chopped garlic.
6. Cut fresh boletus into strips, mix with frying. Throw in thyme, steamed mushrooms. Fry for 15-17 minutes.
7. Remove the thyme, transfer the contents of the pan to the broth.
8. Add cream, grated processed cheese, cook for another 6 minutes. Pepper before serving.

In a multicooker

If you are tired of classic recipes, try to add 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 vegetable and butter oils. This Polish recipe for mushroom soup in a slow cooker can also be adapted under the stove: fry in a pan, boil 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 greens;
• lavrushka;
• salt.

Cooking method:

1. Chop the onion with carrots, pour into a bowl. Frying mode for 3-4 minutes.
2. Cut boletus with potatoes into thin bars, add to the onion-carrot mass.
3. Top up with 2.3 liters of water, throw the lavrushka, turn on the "soup" for half an hour.
4. Chop the pickled champignons, put in a slow cooker. Salt, add salt, herbs.
5. 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 is too bland. Refusal to use seasonings pursues 2 goals: the load on the liver and the stomach is reduced and the boletus' own taste is fully revealed. If you've been looking for a simple, versatile soup recipe, this is here.

Ingredients:

• fresh boletus - 350 g;
• purple onion;
• potatoes - 3 pcs.;
• vegetable oil;
• semolina - 1 tbsp. l. with a slide;
• salt.

Cooking method:

1. Pour the finely chopped boletus with cold water (1.2-1.5 l). Wait until it boils, season with salt.
2. Cook for about a quarter of an hour, remembering to remove the foam.
3. Fry half rings of onion. Add boletus caught with a slotted spoon.
4. Pour diced potatoes into empty broth.
5. After a quarter of an hour, send boletus with onions to the soup.
6. When the potatoes become soft, add semolina there.
7. After 3-5 minutes, turn off the burner, let the mushroom soup stand for a while.

With pearl barley

A simple dish, devoid of any delights, but very nutritious, tasty, aromatic - this soup recipe with porcini mushrooms and barley was popular in the USSR. It can be modified for yourself by choosing any cereal: buckwheat, rice, even oatmeal. Professionals do not advise taking millet, since such a tandem is difficult for the stomach. Barley must be soaked before work.

Ingredients:

• assorted mushroom forest (white, boletus) - 300 g;
• pearl barley - half a glass;
• potatoes - 3 pcs.;
• carrot;
• salt;
• vegetable oil.

Cooking method:

1. Cut the washed mushroom platter, pour into boiling water (3 l).
2. Periodically removing the foam, cook for half an hour.
3. Grate onions with carrots, fry.
4. Cut the potatoes into bars, add to the mushrooms.
5. When soft, add pearl barley.
6. Cook this soup from fresh porcini mushrooms for another quarter of an hour.
7. Salt, leave for an hour.

With cheese

Delicious and delicate, with a creamy texture, bright garlic aroma and the sweetness of shrimp - this mushroom soup will decorate any table. Rice gives it special nutritional value. Professionals advise serving such a cheese mushroom soup with porcini mushrooms with white bread croutons, which can be prepared while the dish is infused. In a small skillet, 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:

1. Cut the peeled boletus into slices. Fill with water (2 l), wait until it boils. Cook at medium power, covered with a lid. Skim off the foam periodically.
2. Salt after half an hour, add washed rice.
3. Warm vegetable oil in a pan, pour chopped garlic on it. Fry for 30-40 seconds for a characteristic aroma.
4. Add shrimp.
5. Prepare a dressing for fresh porcini mushroom soup - grate the melted cheese, add and stir.
6. After 5-6 minutes, pepper, turn off. Insist half an hour.

With chicken

It is difficult to find an exact definition for such a dish, because because of 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, egg noodles.

Ingredients:

• short thin vermicelli - 250 g;
• fresh boletus - 250 g;
• chicken breast;
• onion;
• carrot;
• butter;
• salt.

Cooking method:

1. Wash the breast, cut into strips. Pour into a saucepan, add water (3 l). Wait until it boils, add salt, add half of the chopped onion.
2. After half an hour, add the chicken broth with chopped porcini mushrooms.
3. Cut the rest of the onion into half rings, cut the carrots into strips. Fry with butter.
4. Add vermicelli and fry to the fresh porcini mushroom soup.
5. Transfer to an oven preheated to 170 degrees for half an hour.

With meat

The most satisfying hot dish must contain animal protein. If you are not embarrassed by the final calorie content, use beef - it goes better with mushrooms than pork, but satiates very well. For work, you can take any part of it. How to cook soup with fresh porcini mushrooms with meat? It cooks in 1.5 hours and can additionally include fried pieces of bacon or smoked meats. For connoisseurs of a spicy note, 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:

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

Video: soup with fresh porcini mushrooms

Greetings to all readers of this blog!

To tell the truth, I cannot pass by porcini mushrooms: in winter, when I see them sold near the metro in bundles in a dried form, but at the beginning of autumn, when they appear, I also stop all the time near the grandmothers selling them. So, they told me that since autumn is dry this year, there won't be many porcini mushrooms. And that they, not having time to appear, are already ending ... And honey agarics are already beginning.

We must take it, - I decided to myself, since this is the case. And today I made a soup of 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 l of water
• 1 medium carrot
• 1 large onion
• 3 medium potatoes
• 2 h. Lodge. decoys
• Greens to taste
• Salt pepper
• 2 tbsp. lies. vegetable oil for frying
• Sour cream (optional)

Preparation

Before starting the preparation of mushroom soup, mushrooms, of course, need to be washed and cut off all the "habitats of worms", if any.

Then cut the mushrooms into small pieces (I don't like it when pieces fall out of a spoon because they don't fit there). I indicated the weight of the mushrooms approximately, you can adjust it.

Pour the 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 the potatoes into cubes too.

Chop the onion finely, and grate the carrots on the finest grater.

As soon as the water with mushrooms boils, a lot of foam will appear: it must be periodically removed with a spoon. Having cooked for ten minutes, I would even advise removing the mushrooms with a slotted spoon, and strain the mushroom broth through cheesecloth: just in case, if somewhere the mushrooms are not washed very well, so that there is no surprise later in the form of sand on the teeth. So, strain the broth and back into the pan.

When foam no longer appears, season with salt and add potatoes.

In the meantime, you can fry. To do this, in a frying pan with vegetable oil, fry the onions until transparent, and then send the carrots to it, so that they also "gilded".

It is this toasted carrot that will add a beautiful golden color to our fresh porcini mushroom soup. And since it is very small with us, it is practically invisible: it just adds color.

You need to cook such a soup for about forty minutes so that it cooks well. 5 minutes before turning off, add 2 teaspoons of semolina to the pan, sifting through a strainer. Pepper can be used at this point if you haven't done so sooner. 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!).

Sprinkle with finely chopped herbs before serving: dill works best. And you can have a spoonful of sour cream: it tastes even better with sour cream. We ate without sour cream (counting calories) and liked it too.

According to this recipe, soup with porcini mushrooms turns out to be rich, aromatic and very tasty. Cook, don't hesitate.

And after yesterday's quiet hunt (in the market, it is true) I froze pieces of mushrooms for myself twice more of this 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 on how to cut a watermelon so that it is convenient to eat. Who cares - the video below. I will definitely cut the next watermelon like that! And you?

Delicious achievements in the kitchen.