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Frozen porcini mushroom soup

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2329
Kitchen Eastern European
Calorie content 48.1 kcal
Portions 5 port.
Cooking time 65 minutes
Proteins * 1.8 gr.
Fats * 2.3 gr.
Carbohydrates* 6.6 gr.
* per 100 gr. product
Frozen porcini mushroom soup
Content

Making a soup with frozen mushrooms is much faster than messing around with dried ones, or even raw ones. The resulting mushroom soup is fragrant and rich.

Ingredients

Cooking process

step 1 out of 8
Rinse frozen mushrooms under running water. There is no need to defrost them in advance, they become soft so quickly. If necessary, cut large pieces into pieces.
step 2 out of 8
Transfer the mushrooms to boiling water and boil for 20 minutes over low heat, removing the foam, add salt in the middle of cooking.
step 3 out of 8
Meanwhile, peel the carrots and onions and rinse under water. Chop vegetables into small pieces.
step 4 out of 8
Put the butter in a preheated pan, and as soon as it melts, add the onions and carrots. Fry vegetables over low heat until golden brown.
step 5 out of 8
Remove the mushrooms from the pan with a slotted spoon into a bowl and leave to cool slightly for a couple of minutes. Grind them with plates.
step 6 out of 8
Send the mushrooms to the vegetables in the pan and fry for 5 minutes, stirring all the ingredients.
step 7 out of 8
Put the broth in which the mushrooms were cooked over medium heat, throw in the potatoes chopped into cubes (or bars) and after 5 minutes from boiling, put the mushroom fry. Cook the soup for 10 minutes over low heat, taste it with salt and adjust to your liking. It should be remembered that in a hot dish, salt is felt a little less than in a real soup.
step 8 out of 8
Leave the aromatic first course covered for 5 minutes and serve on plates. You can fill the soup with sour cream or sprinkle with herbs.

Bon Appetit!

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