Porcini mushrooms are the most delicious, nutritious and aromatic. Boletus can replace meat in satiety, and give an incomparable smell to any dish. You can make porcini mushroom soup using dried, fresh or frozen boletus.

In order not to digest the mushrooms in the soup, you can navigate like this - if the boletus has sunk to the bottom of the pan, then you can take them out or add other components to them.

The mushroom broth turns out to be rich. If you want to achieve a denser consistency, then you should add fried flour.

It is not customary to season this noble dish with spices so as not to interrupt the taste of porcini mushrooms, but it is welcome to decorate it when serving with herbs and croutons.

Classic porcini mushroom soup

If you prefer clear broth, then the traditional mushroom soup recipe is perfect. Such a soup is prepared from fresh porcini mushrooms, but if desired, they can be replaced with pickled ones.

Ingredients:

• 200 gr. porcini mushrooms;
• 1 carrot;
• 1 onion;
• 3 potatoes;
• salt;
• pass;
• green onions.

Preparation:

1. Cut fresh mushrooms and dip in boiling water. Cook for about half an hour, constantly skimming the broth.
2. Grate the carrots, cut the onion into cubes. Fry vegetables until golden brown.
3. Cut the potatoes into cubes.
4. When the mushrooms are cooked, remove them with a slotted spoon and lightly fry in sunflower oil.
5. Dip the potatoes into the boiling broth, let it cook for 10 minutes.
6. Add vegetable stir-fry to the mushroom broth. Salt.
7. Place the mushrooms in the soup. Let it simmer for 3 minutes. Turn off the stove, cover with a lid, and leave for 20 minutes.
8. Serve with herbs and black pepper.

Creamy porcini mushroom soup

This dish is served in the best French restaurants. You have the opportunity to feel like a real aristocrat and taste the delicate and delicious creamy boletus soup.

Ingredients:

• 200 gr. porcini mushrooms;
• 1 onion;
• 150 ml cream;
• half a glass of flour;
• leek;
• olive oil;
• garlic;
• toast.

Preparation:

1. Boil the mushrooms. Drain the mushroom broth into a separate container.
2. Cut the onion into cubes, fry.
3. Fry the mushrooms in a pan with cream and flour.
4. Separately fry the croutons in olive oil, adding the squeezed garlic.
5. Combine mushrooms and onions in one mass. Using a blender, add the consistency to the puree, constantly adding the mushroom broth.
6. Serve the soup garnished with leek rings and croutons.

Porcini mushroom puree soup

The puree soup is even thicker. It can also be added to a creamy flavor by sauteing the mushrooms in cream or adding them in the mash.

Ingredients:

• 150 g boletus;
• 1 onion;
• 2-3 potatoes;
• black pepper;
• salt;
• sour cream;
• greens - dill, green onions.

Preparation:

1. Rinse the boletus, boil in salted water. Do not discard the broth.
2. Boil the potatoes separately.
3. Cut the onion into cubes, fry.
4. Beat the mushrooms, potatoes and onions with a blender, adding a little of the mushroom broth.
5. Finely chop the greens, sprinkle on top. Serve with sour cream.

Soup with beans and porcini mushrooms

Beans make the soup thicker and more filling. Its white variety is best combined with porcini mushrooms.

Ingredients:

• 1 can of canned beans;
• 150 g porcini mushrooms;
• 2 potatoes;
• butter;
• 1 onion;
• 1 carrot;
• parsley.

Preparation:

1. Cut the mushrooms into pieces, boil for 30 minutes. Skim off the foam constantly.
2. Grate the carrots, cut the onion into cubes. Fry them in butter.
3. Remove the mushrooms from the broth, fry them in butter.
4. While the mushrooms are fried, dip the diced potatoes in the mushroom broth. Leave the soup to simmer for 10 minutes.
5. Add carrot and onion stir-fry.
6. Place the beans in the soup, then the mushrooms. Salt.
7. Let the soup simmer for 5 minutes, cover and leave for 20 minutes.
8. Sprinkle generously with chopped parsley.

Cheese and mushroom soup

The cheese makes the soup tender, gives a special taste and enhances the aroma of forest mushrooms. It is recommended to serve this soup with croutons and a sprig of parsley.

Ingredients:

• 2 processed cheese;
• 200 gr. porcini mushrooms;
• 2 potatoes;
• bulb;
• 50 gr. hard cheese;
• black pepper, salt.

Preparation:

1. Boil mushrooms in water until half cooked.
2. Add the diced potatoes.
3. When the broth boils again, add the processed cheese. To melt them faster, it is better to cut them into slices. Stir the soup constantly, make sure that the cheese is completely melted.
4. Cut the onion into cubes and fry until golden brown.
5. Add the onion to the soup. Salt a little.
6. Let the prepared soup steep for 15-20 minutes.
7. Sprinkle with grated cheese and black pepper before serving.

With porcini mushrooms, you can prepare a classic transparent soup or make a puree soup. Cream and cheese add to the flavor. If you want to reduce the calorie content of your dish, then add vegetables and mushrooms not fried to the soup.

In the midst of the mushroom season, the Lord himself ordered to cook mushroom soup from strong and aromatic porcini mushrooms! There are many recipes for a delicious noble dish, each housewife has her own, branded one. I have several of them, according to my mood I cook in different ways. The dish turns out to be satisfying, although it does not always contain meat, mushrooms are also protein.

The strong boletus is admirable, the dishes cooked with whites are traditional in the cuisine of Russia and other countries. Soup is an all-season dish; it is prepared from fresh, dried and frozen mushrooms. Meat eaters can cook the dish in beef and pork bone broth, with chicken.

How to cook mushroom soup with porcini mushrooms - secrets

The peculiarity of the mushroom is that it is thermally processed, it does not lose its shape and color. The noble mushroom gives a rich transparent broth, unlike its other counterparts, the white ones do not need to be boiled beforehand, removing harmful substances.

A rich mycelium is almost impossible to spoil, especially if you own several cooking secrets:

• Take a lot of mushrooms, do not regret it, in the classic recipe it is white that reigns, and the other components only add richness.
• Chop the mushrooms coarsely, they look beautiful on a plate and are pleasing to the eye.
• Boletus is boiled for about 35-40 minutes, it takes longer to cook - just spoil it, the unique taste of the mushroom will disappear, and the aroma will be lost.
• Dry whites are first broken into pieces (rather large, otherwise they will be lost in the soup), soaked, then boiled for 20 minutes, no longer.
• Garlic and white wine will add some zest to the broth. They are added in the process of roasting carrots and onions.
• Barley is a traditional dressing for mushroom soups, however, vermicelli is also very appropriate.

The classic recipe for mushroom boletus soup

If you want to understand the real taste of porcini mushroom, cook a classic soup without adding additional ingredients to it.

Take:

• White.
• Water - 1.5 liters.
• Potatoes - 3-4 pcs.
• Peas, garlic - clove, sunflower oil, salt, sour cream in a plate.

Step by step cooking:

1. Prepare boletus in cooking - peel, wash and chop coarsely.
2. Fold in water, let it boil and cook for 40 minutes, remembering to remove the foam. Add bay leaves and peppercorns immediately if desired. I never put lavrushka - I don't like it.
3. Chop the onion and rub the carrots, then fry them one at a time. Garlic is fried along with the onion, if you decide to add it.
4. When the whites are ready, place the julienned potatoes in a saucepan. Shortly before the potatoes are ready, add the frying. You need to salt the soup at the end of cooking, along with the addition of fried onions and carrots.

Classic mushroom soup with dried porcini mushrooms

It takes very little time to cook, and the taste meets your expectations. I used to cook without garlic, but lately I have been adding it, and I do not regret it at all - there is a certain zest and special charm.

You will need:

• White, dried.
• Onion - 1 pc.
• Chicken broth, or replace with vegetable broth - 750 ml.
• Garlic - 2 cloves.
• Oil - 3 tbsp. spoons.
• Salt, parsley, pepper and sour cream - take to taste.
• Potatoes are added to the dish as desired.

Preparation:

1. First, break the dry mushrooms into pieces and soak for several (preferably overnight) hours - they should become soft.
2. In a skillet (in a small saucepan), fry the finely chopped onion and garlic in oil. They must become transparent.
3. Add mushrooms to the onion and garlic, simmer together over low heat until the volume is less than two times.
4. Transfer to a saucepan and pour in broth. Sometimes I cook mushroom soup with chicken, but then I take it out, boiled, from the broth, and cut it into pieces.
5. Do not forget to add salt and black pepper. After simmering, turn on the smallest heat and simmer for about fifteen minutes. Serve on a plate with sour cream and parsley.

White barley soup recipe

Pearl barley and meat broth will add richness to the soup; this recipe is also considered a classic cooking option.

You will need:

• Mushrooms.
• Meat broth.
• Pearl barley - 60 gr.
• Onion.
• Carrot.
• Potatoes - 3 pcs.
• Bay leaf, pepper, garlic, sour cream and herbs in a plate, salt.

Preparation:

1. Soak the barley beforehand - the cereal will cook faster.
2. Cook the mushrooms (40 minutes), adding the carrots and whole onions, cut into circles. Remove the onion after cooking the mushroom broth and discard.
3. Add the barley, cook for about 20 minutes, add the potatoes and cook until soft.
4. Add pepper, bay leaf, salt, simmer and remove from the burner. You have time and patience - let the dish brew a little. Serve with herbs and sour cream.

Soup with frozen porcini mushrooms noodles

If desired, cook the dish with the addition of meat, the condition is not strict, mushrooms are also a full-fledged protein and the soup will turn out to be satisfying in any case.

• Mushrooms, fresh, frozen or dried.
• Potatoes - 3 pcs.
• Onion and carrot - 1 pc.
• Vermicelli is a handful.
• Salt.

Preparation:

1. It is very convenient to cook from frozen mushrooms - throw them into water, let it boil and cook until cooked for 40 minutes.
2. Fry finely chopped onions, add grated carrots to it.
3. Add potatoes to the mushroom broth, let cook for 10 minutes, add noodles.
4. When the potatoes with noodles are ready, add the frying, salt and pepper, add bay leaf if desired.

Delicious soup with cheese and boletus

Take:

• Boletus - 400 gr.
• Onion.
• Potatoes - 4 pcs.
• Processed cheese - 3 pcs.
• Water - 2.5 liters.
• Sunflower oil, salt.

1. Fry finely chopped onions, add chopped whites to it and cook for 40 minutes, no more.
2. Boil the water, add the chopped potatoes with a nightingale, when cooked, put the mushrooms, onions and shabby cream cheese. The cheese will be easier to grate if you freeze it a little in the freezer.
3. Season the soup with salt, let it simmer and remove from the burner.

Fresh porcini mushroom puree soup

There are many recipes for cream soup, I picked up the simplest one, with cream. Gourmets add cauliflower to the ingredients - try it, I haven't done it yet.

Take:

• White - 400 gr.
• Onions - 2 pcs.
• Butter - 50 gr.
• Chicken broth - 2 cups
• Cream, fatty - a glass.
• Pepper, salt, herbs.

1. Melt half the butter in a skillet and fry the finely chopped onion.
2. Chop the boletus, add to the onion and fry a little together.
3. Put mushrooms and onions into the cooked broth, cook for a quarter of an hour and transfer to a blender.
4. Puree and return to the pot.
5. Pour in the cream, add the spices and bring to a simmer.
6. Simmer for five minutes, then start tasting for incredible pleasure.

The recipe for making soup with mushrooms in a slow cooker

Take:

• Boletus - 500 gr.
• Potatoes - 4 pcs.
• Carrot.
• Water - 1.5–2 liters.
• Sunflower oil for frying.
• Salt, herbs, pepper.

1. We set the "Baking" mode and fry the chopped onions, then add the grated carrots and continue frying for 10 minutes.
2. Put the washed and chopped boletus in a bowl, fry for a quarter of an hour.
3. Add the potatoes, cut into strips and pour in the water.
4. Close the lid, change the mode to Stew, continue cooking the soup for an hour and a half. Optionally, half an hour before cooking, put the shabby fused forty.

There are countless recipes for porcini mushroom soup, I am attaching a video recipe, and let the most delicious dishes be on your table! With love ... Galina Nekrasova.

It's mushroom time, which means it's time to make a delicious soup from forest gifts!

The only moment! For the soup to be a masterpiece, mushroom taste alone is not enough. In addition, in my recipe, I do not pre-boil the mushrooms. White mushrooms, that's what white mushrooms are! They do not turn black and blue when processed. They do not need to be boiled or drained at all. But, if only not for preparation.

The broth is a must for the future soup. Or chicken, then the soup will be light, with a mild taste. And if you want a real, forest taste, then try making porcini mushroom soup with beef tongue broth. This is where the real brutal forest delicacy is! And the color of the soup will be more intense.

For a recipe for a soup made from fresh porcini mushrooms, we need:

• 600 g boletus
  4 medium potatoes
  2 onions
  1 large carrot
  Chicken (beef) broth 1.5 l
  1 cup cream 12% fat
  Fresh parsley and dill
  Salt, black pepper
  Butter 50 g
  Vegetable oil 20 ml
  French mustard

So, in a saucepan in butter, fry the chopped onion until golden brown, add the vegetable and grated carrots, fry under the lid for 10 minutes, stirring occasionally. Then add the chopped mushrooms. The mushrooms do not have to be cut into small pieces, as they shrink during frying.

An important point: you need to leave a few pieces of whole neat mushrooms for decoration. They will need to be cut lengthwise. Fry under the lid for about 20 minutes. Then add cream, black pepper, salt. Meanwhile, boil diced potatoes in chicken broth. Pour the contents of a saucepan into the broth with potatoes.

Now we are preparing decoration: Fry the mushrooms cut lengthwise in butter on both sides until golden brown.
Pour the aromatic soup into bowls, add chopped parsley and dill, and put the fried mushrooms on top. For a more savory flavor, you can season the soup with a spoonful of French mustard.

It is not for nothing that the white boletus is said to be the king of all mushrooms. It can be not only boiled, fried, stewed, pickled, but also dried. Moreover, the bunch will retain its original aroma and rich smell even after a year. Provided proper storage, of course. Today we will cook from For cooking, you can take a string of dried boletus or open a jar with homemade preparations. But if you cook soup in the fall, at the height of the season, then the ideal option would be to prepare 300-500 g of fresh porcini mushrooms, recently collected in an ecologically clean area. The fact is that all other substances harmful to health are collected in the spongy cap.

Autumn porcini mushrooms

First you need to clean the fruiting bodies. If the boletus were collected in a sandy area and are strong to the touch, it is enough just to scrape them, remove the stuck grass, remove dirt from the legs. If you find them among the clay and in the rain, then first put the mushrooms in a bowl and cover with water and two soup spoons of salt. This will force possible worms to leave their hideout. After half an hour, we wash and clean the mushrooms.

When the preparatory work is done, you can start preparing the mushroom soup from porcini mushrooms. We cut the boletus (half a kilo) into pieces, coarsely, since during cooking they decrease in volume two or three times. We put them in a large saucepan, fill them with three liters of cold water and put them on fire. After boiling, we continue to cook for another half hour or forty minutes. During this time, we manage to peel, wash and cut 3-4 medium potatoes into small cubes or cubes. We also finely chop two onions. In some recipes, carrots, cut into small strips or shabby, are also used, but in the absence of it, you can do without it. So, pass the onion in vegetable oil until it becomes slightly golden in color. Then we add carrots to it in a frying pan.

After forty minutes, we throw potatoes into the pan, cook for another quarter of an hour. After that, add the onion and carrot frying. Mushroom soup from porcini mushrooms has the peculiarity that it does not need spices. Fresh boletus will add a rich aroma to the dish. Therefore, leave all sorts of curries, oregano and tarragon for other broths. Toss only a bay leaf and a pinch of black pepper into a pot of mushroom soup. When the potatoes are completely ready, add finely chopped fresh dill, cook for another five minutes, remove from the stove and let it brew under the lid for half an hour. This dish is usually served with sour cream.

Winter broth

Cooking differs from the classic recipe only by the beginning of the preparatory process. Remove the boletus from the thread and soak them in lukewarm water for three hours. During this time, the mushrooms will swell and give some of their aroma to the liquid. Therefore, do not drain the infusion, but catch the mushrooms with a slotted spoon and rinse them under running water. Fold a piece of cheesecloth in 4-5 layers. Strain the infusion thoroughly. Dilute it with cold water to make the total volume of liquid three liters. Well, then it will not be difficult to cook porcini mushroom soup. Follow the recipe above and you will have a delicious and aromatic first course ready in an hour.

Details

Fill the house with a wonderful aroma and prepare an incredibly delicious boletus soup for your loved ones. These wonderful mushrooms are very healthy, besides, the dishes from them are quite high-calorie, since boletus contains much more calories than meat.

The dish is prepared quite simply and every modern housewife will cope with the preparation of a delicious soup without unnecessary hassle.

You can make such a soup both from fresh mushrooms and from dried ones. We have selected several original recipes for mushroom soup, using which you will serve a delicious and aromatic soup on the table.

Mushroom soup with dried boletus

Required Ingredients:

• dried boletus - 250 g;
• potatoes - 2 pcs.;
• carrots - 2 pcs.;
• garlic - 1 clove;
• parsley root - 1 pc .;
• flour - 1 tbsp. l .;
• butter - 1 tbsp l .;
• small pasta - 1 glass;
• black pepper - 6 peas;
• parsley - 1 bunch;
• salt to taste.

Cooking process:

Thoroughly rinse the dried boletus and put it in a saucepan, fill it with two liters of purified water. We put on fire and cook for thirty minutes.

During this time, peel potatoes and carrots, cut into small cubes. Parsley root and herbs, also rinse and chop well. Add the prepared ingredients to the pan.

Now add salt to your liking and add garlic, previously chopped with a knife. Then melt the butter, mix it with flour and pour in a couple of tablespoons of purified water.

We fill the soup with the dressing and at the end we throw in the pasta. Let it simmer for five minutes and remove the ready-made mushroom soup from the heat. Let the dish sit and serve.

Boletus mushroom puree soup

Required Ingredients:

• boletus - 300 g;
• butter - 50 g;
• cream - 50 ml;
• garlic - 1 clove;
• flour - 1 tbsp. l .;
• greens - 1 bunch;
• ground black pepper and salt to taste.

Cooking process:

First, we thoroughly rinse the boletus, then cut it into cubes. We put it in a saucepan and fill it with purified water. Cook the mushrooms for forty minutes. Melt the butter in a skillet and add the boiled mushrooms, picking them out of the pan using a slotted spoon.

Fry a little and add chopped garlic and flour. Stir and bring the ingredients until golden brown over low heat. Then pour in the mushroom broth, about two glasses. Bring to a boil and remove from heat.

Let the finished soup cool slightly, then pour into a blender. Bring the mass to a homogeneous consistency, pour cream and stir. Pour the finished delicious soup into portioned plates, decorate with leaves of fresh herbs and serve.

Ural-style boletus mushroom soup

Required Ingredients:

• boletus - 1 kg;
• onions - 1 pc.;
• potatoes - 3 pcs.;
• sour cream - to taste;
• salt and spices to taste.

Cooking process:

To begin with, we sort out the boletus, after which we thoroughly rinse it. Then peel the onion with potatoes, finely chop the onion, cut the potatoes into small cubes.

We send the prepared mushrooms to a saucepan, fill it with purified water and cook for forty minutes, salt to your liking. Then add potatoes to the soup and cook for another twenty minutes.

At the end of cooking, throw in the chopped onions and stir. Let the ready-made soup steep and only then pour into portioned bowls. Serve boletus soup with sour cream and ground black pepper.

Enjoy your meal.