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Soup with fresh porcini mushrooms and potatoes

0
511
Kitchen Eastern European
Calorie content 87.4 kcal
Portions 10 port.
Cooking time 90 minutes
Proteins * 2.5 gr.
Fats * 8.5 gr.
Carbohydrates* 8.5 gr.
* per 100 gr. product
Soup with fresh porcini mushrooms and potatoes
Content

I want to share a delicious and simple recipe for fresh porcini mushroom soup with potatoes. This soup will make a great lunch option for those who are fasting. The soup can be cooked with fresh or frozen mushrooms. During the period of harvesting mushrooms, I prepare porcini mushrooms: I boil and freeze them, and then use them if necessary.

Ingredients

Cooking process

step 1 out of 8
Prepare porcini mushrooms. Sort them thoroughly, clean and rinse them under running water. Cut large mushrooms into medium-sized pieces. Put the prepared porcini mushrooms in a deep saucepan, cover with cold water, put on medium heat, bring to a boil, reduce heat, salt and cook for about 40 minutes. Then remove the porcini mushrooms from the broth.
step 2 out of 8
Cool the boiled porcini mushrooms completely and cut into medium cubes. Peel the onions and rinse in cold water. From the freezer, remove the frozen vegetable mixture that you will use to make the soup. Wash the potatoes well and peel them with a vegetable peeler.
step 3 out of 8
Strain the mushroom broth through a fine sieve, pour into a saucepan, put on low heat and bring to a boil. Meanwhile, cut the peeled onions into small cubes. Heat the pan well over medium heat and pour in a small amount of vegetable oil, add chopped onions and fry until translucent.
step 4 out of 8
Cut the peeled potatoes into medium-sized cubes. Place the chopped potatoes in the boiling mushroom broth, cover and cook for about 7-10 minutes.
step 5 out of 8
Then lay out the frozen vegetable mixture. Bring to a boil and cook for another 5-7 minutes. You can take any mixture of vegetables.
step 6 out of 8
Then add the chopped porcini mushrooms. Cover and simmer for 10-15 minutes.
step 7 out of 8
Lastly, add the fried onions and bay leaves to the saucepan and cook the soup for another 10 minutes, covered. Then carefully remove the bay leaf and remove the saucepan with the aromatic soup from the heat, let it brew for about 10 minutes.
step 8 out of 8
Serve the finished infused soup in portions, garnishing with pre-washed and chopped herbs and sour cream if desired.

Bon Appetit!

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