Fresh porcini mushroom soup - 5 recipes with photos step by step

Serve the finished broth with sour cream and garlic croutons in small broth bowls.

Porcini mushroom soup with cheese

Creamy mushroom soup, very rich and autumnal. The milky color and silky creamy texture of this hot dish will delight family and guests.

Ingredients:

• White mushrooms - fresh 150 gr. or dried 50 gr.
• Potatoes - 250 gr.
• Carrots - 150 gr.
• Bay leaf - 2-3 pcs.
• Processed cheese - 150 gr.
• Clean water - 3 liters.
• Dill - to taste
• Parsley to taste
• Bulb onions - 100 gr.
• Salt to taste
• Ground black pepper - to taste
• Olive oil - 50 ml.

Cooking process:

1. Take out all the ingredients for the soup and process them. If you are using dry mushrooms, soak them in water. Peel potatoes and carrots. Remove the husk from the onion.
2. Potato tubers need to be cut into strips or slices, put in a saucepan and rinsed. Then fill with cold water and put the pan on fire, bring to a boil and cook, adding bay leaves.
3. While the potatoes are boiled, it is necessary to grate the carrots on a coarse grater, and cut the onions into half rings or into small pieces. Place the carrots and onions in a heavy-bottomed pan and heat the olive oil.
4. While the onions and carrots are sautéed, the cleanly washed mushrooms must be cut into cubes (if you are using fresh mushrooms) or the soaked dry mushrooms must be cut into small pieces. After 7-10 minutes, the mushrooms must be added to the pan and, stirring thoroughly, fry for another 10-15 minutes.
5. When the mushrooms, onions and carrots are ready - golden and softened, add them to the pot with potatoes and continue to cook the soup over low heat, lightly covering with the lid.
6. It is better to take processed cheese not soft, but rather hard so that it can be grated. So it dissolves better in the broth. Add grated cheese, ground pepper and salt to the soup, then stir the soup until the cheese is completely dissolved.
7. Bring the soup to a boil again, put the finely chopped greens in a saucepan 5-7 minutes before the end of cooking.
8. The ready-made soup can be served with sour cream, croutons or to your liking. Bon Appetit!

Creamy soup with porcini mushrooms

This wonderful soup can be prepared not only from fresh, but also from dried mushrooms. The aroma and taste of the soup will be even more intense if the mushrooms are exactly dried.

Ingredients:

• Porcini mushrooms (dry) - 50 gr.
• Fresh mushrooms (any) - 300 gr.
• Potatoes - 3-4 pcs.
• Onions - 1-2 medium pieces.
• Cream (min.25%) - 250 ml.
• Butter - 70 gr.
• Black pepper - to taste
• Salt to taste
• Water - 3 liters.

Cooking process:

1. Dry mushrooms must be soaked in clean water, you can even leave it overnight. If you need soup right now, you can steam the mushrooms with boiling water for an hour.
2. Strain the infusion obtained after soaking the mushrooms and pour into the saucepan chosen for cooking the soup. Add water to the required volume, add the mushrooms and bring to a boil.
3. Cook the mushroom broth over low heat for 30-40 minutes, do not forget to season with salt. Remove the mushrooms from the broth and put them in another dish for a while.
4. Take care of potatoes: peel and wash in cold water, then cut into cubes or strips and cook in boiling broth for about 15 minutes until the potatoes soften.
5. While the potatoes are boiling, peel the onions and cut into half rings. Melt the butter in a frying pan and dip the onion there, rinse the mushrooms (fresh) and cut into small pieces, fry with the onion over low heat.
6. Dip the fried onions with mushrooms into the broth with potatoes, then let it boil slowly for 10-15 minutes. Pour in the cream, add salt and pepper, herbs.
7. If you like creamy thick soups, you can add a couple of tablespoons of toasted flour to the soup. After that, let the soup boil again and can be served.

Creamy soup with porcini mushrooms

Delicate mushroom puree soup, a real gourmet dish for connoisseurs of mushrooms and good cuisine.

Ingredients:

• Porcini mushrooms - 500 gr.
• Onions - 1-2 medium pieces.
• Butter - 70 gr.
• Cream (from 25%) - 300 ml.
• Garlic - 2-3 cloves
• Salt to taste
• Pepper to taste
• Meat / chicken broth - 2.5 l.

Cooking process:

1. Make chicken or pork broth. You can use the meat for other dishes, such as stews or meat gravy. Wash the mushrooms and cut into arbitrary pieces, do the same with the onions.
2. Melt the butter, onion and mushrooms in a frying pan over medium heat for about 15 minutes, remembering to stir regularly, otherwise the mushrooms will start to burn and the soup will taste bitter.
3. Garlic, peeled and passed through a garlic press, three minutes before the end of frying the mushrooms, dip the chopped garlic into the pan. At this time, bring the broth to a boil, and lower the prepared mushrooms and onions there.
4. Over low heat, but so that the soup does not stop boiling, cook the soup for 20-30 minutes. When the time is up, pass the soup through a sieve or puree with a hand blender.
5. Add cream, black pepper and salt to the puree soup. Bring the soup to a boil, boil the soup for 3-5 minutes and turn off the heat.
6. You can make white bread croutons if you want to vary the texture of your creamy soup a bit. Enjoy your meal!

Lean porcini mushroom soup

A hearty soup that fits perfectly into the diet of those who are fasting or on a diet. It is light, non-greasy, and delicious. If you like more rich soups, you can add frying.

Ingredients:

Dried mushrooms - 50-70 gr.

Potatoes - 3-4 pcs.

Onions - 1 large piece.

Carrots - 2 pcs.

Pearl barley - 0.5 tbsp.

Broth cube - 2 pcs.

Salt to taste

Dried herbs to taste

Cooking process:

1. Soak dried mushrooms in cold water overnight or steam them in boiling water for about an hour. Peel potatoes and carrots with a peeler or knife and dip in cold water. Peel the onion.
2. Pour water into a saucepan, cut the potatoes into cubes or wedges and dip them into a saucepan with water. Bring potatoes to a boil and reduce heat.
3. Place the stock cubes and bay leaf in a pot of potatoes. Rinse the pearl barley thoroughly until the water becomes clear and send the barley into a saucepan with potatoes.
4. Grate the carrots on a coarse grater, and strain the mushroom infusion into a saucepan with soup. Cut the mushrooms themselves into small pieces and send them to a saucepan with soup.
5. Add salt, dried herbs and black pepper. You can put in a few cloves. Soup, simmering slowly, cook for 30-40 minutes, until the pearl barley is cooked. Top up the soup if necessary.
6. Ideally, the soup should sit for a couple of hours before serving. Serve with bread and sour cream.