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We cook mushroom soup from fresh porcini mushrooms. Mushroom soup recipe with fresh porcini mushrooms. Video recipe for porcini mushroom soup

White mushrooms are the most delicious, nutritious and fragrant. Mushrooms can replace meat in terms of satiety, and they give an incomparable smell to any dish. You can make porcini mushroom soup using dried, fresh, or frozen mushrooms.

In order not to digest the mushrooms in the soup, you can navigate like this - if the mushrooms have sunk to the bottom of the pan, then they can be taken out or other components can be added to them.

Mushroom broth is 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 with herbs and croutons when served.

Classic porcini mushroom soup

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

Ingredients:

  • 200 gr. white mushrooms;
  • 1 carrot;
  • 1 onion;
  • 3 potatoes;
  • salt;
  • feather;
  • green onion.

Cooking:

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

Cream soup with porcini mushrooms

This dish is served in the best French restaurants. You have the opportunity to feel like a real aristocrat and taste the tender and delicious mushroom cream soup.

Ingredients:

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

Cooking:

  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 squeezed garlic.
  5. Combine mushrooms and onions in one mass. With a blender, give the consistency of mashed potatoes, constantly adding mushroom broth.
  6. Serve soup garnished with leek rings and croutons.

White mushroom soup

The soup becomes even thicker. It can also be given a creamy flavor by sautéing the mushrooms in cream or by adding them during the mashing process.

Ingredients:

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

Cooking:

  1. Rinse mushrooms, boil in salted water. Do not pour out the broth.
  2. Boil potatoes separately.
  3. Onion cut into cubes, fry.
  4. Blend the mushrooms, potatoes and onions with a blender, adding a little mushroom broth.
  5. Finely chop the greens, sprinkle on top. Serve with sour cream.

Soup with beans and porcini mushrooms

The beans make the soup richer and thicker. With porcini mushrooms, its white variety is better combined.

Ingredients:

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

Cooking:

  1. Mushrooms cut into pieces, boil for 30 minutes. Remove foam constantly.
  2. Grate the carrot, 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 into the mushroom broth. Let the soup simmer for 10 minutes.
  5. Add roasted carrots.
  6. Put the beans in the soup, then the mushrooms. Salt.
  7. Let soup simmer for 5 minutes, cover and let sit for 20 minutes.
  8. Sprinkle generously with chopped parsley.

Cheese mushroom soup

Cheese makes the soup tender, gives a special taste and enhances the aroma of wild mushrooms. Serving this soup is recommended with croutons and a sprig of parsley.

Ingredients:

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

Cooking:

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

With porcini mushrooms, you can cook a classic clear soup or make puree soup. Cream and cheese make the taste more tender. If you want to reduce the calorie content of the dish, then add vegetables and mushrooms not fried to the soup.

“There are two ways.

The first is to boil the mushrooms in order to protect them just in case, and then cook the broth in the second water. My aunts, who grew up and lived in the village, taught me to cook soup with the second broth, and drain the first one. The first time they boiled the mushrooms with salt so that the worms crawled out, then the mushrooms were washed and poured with water the second time, boiled, and only after that they generally used the mushrooms for food. They even fried twice boiled mushrooms, they were so afraid of poisoning. I saw in one TV show how brave chefs used wild mushrooms raw - well, this is at your own peril and risk. I think it's better to play it safe. Boil twice before use, in my opinion, this is too much, but once - you can.

Accordingly, the second way is to cook soup immediately from raw mushrooms. There is an opinion that porcini mushrooms can not be boiled, they are safe. But whites are not always available. And if you use a mix of different mushrooms, then you must first boil them, so I will show you how to cook the soup in the first way.

You can cook soup from one type of mushroom, for example, porcini (as in our case), mushrooms, mushrooms - or you can make a mix. Milky mushrooms, that is, mushrooms, milk mushrooms, pigs, nigella, are not suitable for these purposes. They are good for pickles, and the bitterness that is contained in their milky juice will be given to the soup. The only exception is mushrooms, from which the soup turns out wonderful. In the soup mixture, you can add chanterelles, honey mushrooms, boletus, russula, mushrooms, kids, boletus, boletus.

In winter, soup is already made from dried mushrooms, and they must first be soaked overnight and then washed properly: there is a lot of sand in dried mushrooms, and dried worms are found, some react sharply to this. It is better to boil dried mushrooms beforehand, because they are dirtier than fresh ones, and when dried, they draw dust and earth into themselves. But already on the second broth, cook the soup.

By the way, mushroom soup can be cooked in chicken, fish, beef broth. You can't spoil the soup with mushrooms. But we will prepare a lean version.

1.

The shape of the sliced ​​​​mushroom depends on what we want to see in the soup. If you want a clear mushroom shape, then cut into slices along the stem. For aesthetic reasons, you can buy mushrooms of approximately the same size.

It is important to show the form, because it is beautiful. And you can immediately see that these are not champignons, but noble mushrooms. And then some take the cheapest mushrooms, add a little porcini for flavor and say that they have porcini soup.

2.

And you can cut the mushrooms into slices, thus fitting them to one caliber. Small mushrooms can be cut into halves or quarters.

Large porcini mushrooms, overcooked, I usually do not take, they do not hold their shape. Usually you walk through the forest and see that large mushrooms are standing, but there are no small ones: this means that the mushroom pickers simply did not cut them, there is no need.

If there are few small and medium mushrooms, there are many large ones, and you want to cook the soup. I do this: I tear off and throw out the sponge from the hat, and use the rest. In terms of taste, large mushrooms are much inferior to young ones. But they can be dried, crushed, made mushroom powder, which can then be added to cheap mushroom soups to enhance the taste and aroma.

3.

Throw chopped mushrooms into boiling water. Water should be poured twice as much as the volume occupied by fresh mushrooms. Soon foam will begin to stand out - remove it with a spoon; it is in the foam that all the dirt, bugs, blades of grass are contained. Then boil the mushrooms for another 10 minutes. You probably bought mushrooms at an expensive market, they are very clean, but it happens that the water from the first broth is already black. Therefore, we do not use it.

It is not always clear whether there are worms in mushrooms or not. If you are not sure, then it is better to salt the water, they will crawl out of the salt. There is another way. Before boiling, put the mushrooms in cold salt water (in a strong solution), the worms will crawl out, after which the mushrooms can be boiled. But! In cold water, the mushrooms become limp, that is, then they will not have a pronounced form in the soup. I personally am not afraid of worms, I eat with them, this is a good protein.

During the first boil, the mushrooms will decrease in size by about half.

4.

Drain the mushrooms in a colander, pour cold water into a saucepan and put the mushrooms into it. This is a fundamental point. When we need to cook a rich broth, we put the product (meat, fish, mushrooms) in cold water, because as substances are released from it, the water will be saturated. Leave the mushrooms to cook for 30 minutes over medium heat, do not forget to remove the foam.

If you want to make a thick soup, then for 500 grams of mushrooms you will need about 3 liters of water, if you want to make a medium-thick soup, then take 5 liters. I will make soup with 3 liters of water.

5.

In the meantime, prepare vegetables for sautéing. Let's start with turnip processing. Before the appearance of potatoes in Rus', turnips were the head of everything. It is healthier than potatoes: less starchy, it has more vitamins. By the way, turnips can be used both instead of potatoes, and with it.

For 500 grams of mushrooms, you need to take 400 grams of turnips. From a young turnip, the peel comes off by itself. We have an older turnip, it must be peeled like potatoes. The more veins and fibers inside the turnip, the older it is.

Turnips can be put to boil with mushrooms, or you can send it to the sauté. Boiled turnips will have a brighter taste.

If you want to emphasize that the soup you have with turnips, then cut it into slices and boil with mushrooms.

6.

I will saute turnips. It is accepted that all roasted vegetables have the same cut shape. I love cube.

7.

In the same way, cut two medium carrots (if you put more, the soup will become sweeter) and a head of onion.

When sautéing, it is better to first fry the carrots for a couple of minutes, then the onions, and then toss the turnips. Saute vegetables in refined sunflower oil over low heat for 15-20 minutes.

Turnips, carrots and onions are the canonical, authentic composition of the soup. But if you add tomatoes, they definitely won't spoil the soup. I would not add bell pepper, it will pull the taste over, and we have mushroom soup, not vegetable.

8.

Do not forget to look at the soup and skim off the foam.

9.

Cut green onions and dill into small bunches of 5-7 stalks. Green color will enliven the soup, well, no one canceled seasonal vitamins.

Cut off the dill stems, do not add them to the soup. But you can then add them to fish broth - or cook smoothies that are now fashionable with their participation. And in mushroom soup, their participation is inappropriate, they are quite tough.

10.

Add sautéed vegetables to soup. Wait until the soup boils, turn off the heat. The soup is almost ready.

11.

And now the element of the show. I add bay leaves to the soup, but not in the usual way: I set it on fire.

Mushrooms are a special product that makes amazing, fragrant and very tasty dishes. On the "quiet hunt" you can collect many different species, and then marinate them as a snack, fry them with potatoes, and dry them for the winter. But the recipe for porcini mushroom soup is a classic of the genre. Mushroom mushrooms are considered a truly royal treat. From strong, dense, fresh specimens, you can prepare a rich, nutritious broth.

Culinary Secrets

Soups based on mushroom broths are one of the favorite and most popular dishes in traditional Russian and European cuisine. They have such a unique aroma that it is simply unrealistic to resist a plate of hot lunch. Ideally, noble porcini mushrooms should make a rich, but at the same time very transparent broth. To achieve this, mushrooms need to be boiled over low heat, barely maintaining the boiling process in the pan. This will turn out the necessary fat, and the mushrooms themselves will retain their integrity.

Many species require careful heat treatment before consumption. Whites are the most noble representatives of the forest, so they do not have to be boiled, draining the water, bring to a boil again and only then cook the soup. To make the dish rich and fragrant, you can cook the stew from frozen, dried or just brought from the forest mushrooms. As additional ingredients on request often add:

  • beans;
  • vermicelli;
  • cereals;
  • bell pepper;
  • shrimps;
  • salted cucumbers.

A special secret of some experienced chefs: half a glass of dry white wine is added to the recipe for soup with porcini mushrooms (when preparing roasted vegetables). In the pan, it will completely evaporate, but it will give the finished dish a special piquancy and unique taste.

Classic recipe

The easiest and fastest way to surprise your loved ones with a fragrant hot dish is to cook fresh porcini mushroom soup according to a classic recipe. For this you will need:

  • 200 grams of mushrooms;
  • 1 small carrot;
  • 3 potatoes;
  • 1 onion;
  • a pinch of salt and freshly ground pepper;
  • vegetable oil;
  • fresh herbs (dill and green onions are best).

I love mushroom dishes. I love, I love to cook soup and make gravy. To be able to enjoy my favorite dishes, I regularly harvest mushrooms for the winter in, and in the form. But today I will cook soup from fresh mushrooms, and soup from the best mushrooms - porcini. In order not to make the dish heavier and not to interrupt the wonderful mushroom taste and aroma with numerous components, I will cook the soup without frying, using a minimum of ingredients. This is a great summer light soup. To enhance the taste, I will cook the broth on pork ribs.

Well, let's get down to business: we will learn how to cook mushroom soup from fresh porcini mushrooms ...

Let's prepare the ingredients: sort the mushrooms, cut off the wormy places, clean the mushrooms from sand and various forest debris. Peel potatoes, onions and carrots. You don't need a lot of mushrooms for soup. The aroma will be unsurpassed even from a few pieces. But, of course, the more mushrooms, the better.

Rinse the pork ribs, put them in a saucepan and put the broth to boil. Depending on the meat, cook the broth from forty minutes to an hour.

We cut the potatoes into cubes - not very large.

Carrots can be grated, or cut into small cubes or thin rings. Chop the onion finely.

After the ribs are cooked for 40 minutes, add the potatoes.

Then immediately - carrots and onions.

And then, mushrooms. Mushrooms cut arbitrarily as you like. We will need to cook potatoes and onions for about the same time, so everything can be laid at the same time. We cook for about half an hour.

At the end, add dill and bay leaf.

Light mushroom soup made from fresh porcini mushrooms is ready.