Mushroom soup made from fresh porcini mushrooms turns out to be so ... summery, light, with a bright and rich mushroom flavor, and subtle notes of fresh herbs and garlic. Below I will tell you how much to cook porcini mushrooms for soup and how to make the taste of soup brighter, more interesting and emphasize the noble taste of porcini mushrooms. Well, let's go cook?

Ingredients:

• 500 gr. fresh white mushrooms
• 2 liters of water
• 2-3 pcs. potatoes
• 1 carrot
• 1 bulb
• 1 parsley root
• 3 tbsp vegetable oil

For submission:

• white bread toast
• Parmesan
• garlic
• parsley

How to cook fresh porcini mushroom soup:

To cook soup from fresh porcini mushrooms, first we prepare vegetables: cut the potatoes into small cubes, carrots arbitrarily, leave the onion whole and do not forget about the parsley root.

We put the prepared vegetables in a saucepan, fill it with water and put it on the stove. Bring to a boil and lower the temperature.

We clean the porcini mushrooms for soup, wash and cut into large pieces, approximately, as in my photo.

Dip the prepared porcini mushrooms in boiling water and boil for 20 minutes.

Then we recline in a colander, and let the liquid drain completely.

We heat vegetable oil in a frying pan and send our porcini mushrooms to fry.

Stirring constantly, fry the mushrooms until golden brown. At the end, salt and pepper.

By the time the porcini mushrooms are cooked, the vegetables in our broth will be fully cooked. At this stage, we remove the onion and parsley root - we no longer need them.

Add porcini mushrooms to the vegetable broth, cover the pan with a lid and bring to a boil. At this stage, you need to salt the soup from fresh porcini mushrooms and add spices. We boil our soup with porcini mushrooms for 3-5 minutes, and turn it off.

To make the fresh porcini mushroom soup more fragrant, I suggest adding parmesan, finely chopped parsley and garlic croutons to the dish.