The most delicious porcini mushroom soup. How to cook mushroom soup. From dried mushrooms

“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 came 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 on a TV show how brave bosses used Forest 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 they must first be boiled, so I will show you how to cook 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 also found, some react sharply to this. dried mushrooms it is better to pre-boil, because they are dirtier than fresh ones, when they dry, they draw dust and earth into themselves. But already on the second broth, cook the soup.

By the way, mushroom soup can be cooked on 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 must be poured twice as much as the volume occupied 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 Russia, turnips were the head of everything. She 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 wouldn't just bell pepper add, 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 into green onion and dill, in a small bunch 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. However, they can then be added to fish broth- or cook trendy smoothies 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 really. in the usual way: I set it on fire.

Recipe mushroom soup from porcini mushrooms - the most favorite option for preparing a hearty first course for any housewife. Any dish that contains noble porcini mushrooms in the recipe always turns out with a rich taste and incomparable aroma. Mushroom soups prepared on their basis are considered traditional dish- both Russian and European cuisine, have a clear and rich broth. Porcini mushrooms are able to keep at heat treatment shape and color. Unlike other types, they do not need to be boiled first. Also, the first dish, cooked with dried or frozen porcini mushrooms, will be very tasty and fragrant.

Some housewives add finely chopped garlic or white wine to the mushroom soup recipe (which is poured in while the vegetables are fried until completely evaporated), and for thickening they use different kinds cereals or vermicelli.

The classic recipe for porcini mushroom soup is quite simple and the quality ready meal it is almost impossible to spoil, so even a novice hostess will cope with it, which will pleasantly surprise all household members.

Ingredients:

• 200 grams of fresh porcini mushrooms;
• medium sized carrots;
• 3 or 4 potatoes;
• onion bulb;
• a small piece of butter;
• a little vegetable oil for frying vegetables;
• salt to taste;
• a large bunch of fresh dill;
• ground pepper.

How to cook porcini mushroom soup:

Fresh porcini mushrooms are well washed and cleaned of sand and dirt. They are cut into cubes and laid out in a container where the soup will be prepared. Pour three liters of clean cool water. The pot of soup is put on fire, do not forget to salt to taste.

How much to cook porcini mushrooms for soup? They should cook for at least twenty minutes. During this time, the mushrooms should sink to the bottom of the pan.

The onion is finely chopped into a cube and put to fry in vegetable oil. Carrots are grated and added to the pan to the onion for frying.
The potatoes are cut into small cubes and added to the pan. Boiled for about 10 minutes.

After a certain time, fried vegetables and finely chopped fresh dill, ground pepper are laid out in the pan to the contents. Cook for 10 more minutes.
A couple of minutes before readiness, a piece of butter is added to the mushroom soup.

To prepare a more satisfying first course, you can cook mushroom soup from porcini mushrooms with vermicelli. In this case, you can use any white mushrooms: fresh, frozen or dried.

Ready soup with mushrooms should rest, under a closed lid, for about a quarter of an hour.
Hearty and rich soup is served to the table in deep bowls. Separately, thick rustic sour cream and fragrant croutons of fresh white bread are placed.

Borovik or porcini best absorbed by the human digestive system. It contains a large number of useful elements, in addition, it has good palatability. Fresh fragrant soup from porcini mushrooms will become a full-fledged delicious lunch, you can diversify it with various vegetables, noodles or cook an original delicious Mushroom cream soup with cream.

How to cook porcini mushroom soup

The porcini mushroom got its name due to unique property do not darken during processing. The first courses are prepared from fresh or dried mushrooms. Before cooking, fresh mushrooms are washed, boiled, the broth is filtered. Dried porcini mushrooms are soaked for several hours, the infusion is drained, washed, then boiled. Bright spices and spices are not put in soup with porcini mushrooms, as they can drown out the aroma of mushrooms. For cooking, it is better to use purified water.

White Mushroom Soup Recipes

Many years of experience in cooking mushroom first courses is reflected in many recipes for preparing this dish. They are freely available from step by step description, photos of cooking steps and a photo of the result. Each housewife can find her perfect mushroom soup. Everyday life or festivity is given to the dish by a set of minor ingredients, a way of serving.

Soup with fresh porcini mushrooms

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Cuisine: Slavic.
• Difficulty: easy.

The most fragrant soup is obtained from fresh mushrooms. They are collected in coniferous forests (pine forests) in autumn, during the rainy season. Soup is prepared from fresh porcini mushrooms quickly, because they do not require preliminary preparation, unlike dried mushrooms. The recipe consists of a minimum number of ingredients. Products will not interrupt the mushroom taste, but only enhance it.

Ingredients:

• fresh mushrooms - 500 g;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• herbs, spices - to taste.

Cooking method:

1. Peel, rinse mushrooms, cut into slices.
2. Put to cook on medium heat, periodically remove the foam.
3. When the broth boils, salt it, add peppercorns.
4. Peel the potatoes, cut them in a way convenient for you, throw them into the broth.
5. Peel the onion, finely chop, lightly fry, then add to the pan.
6. After 10 minutes, add herbs to taste.

From frozen porcini mushrooms

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 98 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

In order to eat mushroom soup from time to time during the year, you need to have time to make preparations. Porcini mushrooms can be frozen and dried. You can also add pickled mushrooms to the first courses. For harvesting, you need to boil the peeled, chopped mushrooms twice, then rinse thoroughly under running water, dry, put in tight plastic bags and leave in the freezer. The presence of such a blank will allow you to cook soup from frozen porcini mushrooms in a short time.

Ingredients:

• water - 2.5 l;
• frozen mushrooms - 400 g;
• potatoes - 400 g;
• vegetable oil - 60 ml;
• bay leaf - 2 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.

Cooking method:

1. Peel the potatoes, cut into small pieces, put in a saucepan, cover with water and put on fire.
2. Defrost mushrooms, fry in a pan with vegetable oil, add chopped onions and grated carrots. Fry everything together.
3. A few minutes before the potato cubes are ready, add the frying, stir, add the bay leaf, salt, season with black pepper.
4. Bring to readiness and remove from heat.

From dried mushrooms

• Time: 2 hours.
• Servings: 12 persons.
• Calorie content of the dish: 36 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

The first dishes from dried porcini mushrooms are fragrant, but not as rich as from fresh ones. Dried mushrooms must be pre-soaked for 3-6 hours before cooking, which increases the cooking time. This recipe includes standard stir-fry vegetables. The dish is prepared quickly, but this does not affect its aroma and taste.

Ingredients:

• water - 2.5 l;
• dried mushrooms - 50 g;
• vegetable oil - 4 tbsp. l.;
• potatoes - 4 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.

Cooking method:

1. Rinse mushrooms, soak in cold water for several hours.
2. After the allotted time, take them out, filter the water through gauze or a sieve.
3. Rinse the mushrooms again under running water, return to the filtered infusion, add the required amount of water and cook over medium heat.
4. Boil 30 minutes.
5. Peel vegetables, cut into cubes.
6. Fry onions and carrots in vegetable oil.
7. Throw the fried vegetables and potatoes into the broth.
8. Boil until the vegetables are ready, salt and pepper.

Pickled Mushroom Soup

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 80 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: medium.

If you could not find fresh, dried porcini mushrooms, then you can add canned or pickled mushrooms to the soup. The dish is prepared quickly, intended for diet food due to low calorie content. Purchased pickled porcini mushrooms or mushrooms of their own preservation will do. You can thicken the dish with any cereal: semolina, buckwheat, rice or flour, to your taste.

Ingredients:

• water - 3 l;
• pickled mushrooms - 200 g;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• pearl barley - 3 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• dry dill - 1 tsp

Cooking method:

1. Pour water into a saucepan, put on fire. If you want a richer soup, you can use chicken or meat broth instead of water.
2. Rinse barley, pour cold water for 15 minutes.
3. Peel potatoes, cut into medium sized cubes. Throw the potatoes into the broth and cook until the potatoes are cooked.
4. Drain the water from the cereal, add to the potatoes and continue cooking.
5. Remove the mushrooms from the marinade, cut into pieces and place in a hot frying pan with vegetable oil.
6. Peel and chop the onion, add to the mushrooms.
7. When the potatoes and cereals are ready, pour the frying.
8. Cook for another 10 minutes, bring to taste, salt, pepper, season with dried dill.

with vermicelli

• Time: 2 hours.
• Servings: 10 persons.
• Calorie content of the dish: 44 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: medium.

Hearty nutritious soup with chicken, mushrooms and noodles will be a complete meal for every family member. You can take it with you to work in a special food container and warm it up in microwave oven. You can use any kind in this dish. forest mushrooms, specifically this recipe involves the use of fresh or dried mushrooms, chicken fillet and a standard set of vegetables for frying. Vegetarian chicken can be replaced with vegetable protein, such as beans.

Ingredients:

• water - 2.5 l;
• chicken (fillet) - 500 g;
• fresh mushrooms - 200 g;
• vermicelli (noodles) - 140 g;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• bay leaf - 2 pcs.

Cooking method:

1. Cut the chicken meat into pieces, cover with water, bring to a boil, salt, add 1 onion and 1 carrot. Boil for half an hour on low heat.
2. Throw in the peeled, chopped mushrooms and bring the broth to readiness.
3. Peel onions and carrots, finely chop and sauté.
4. Strain the broth, then boil again and add vegetables, chicken, mushrooms.
5. Pour the vermicelli into the boiling broth, pepper, add the bay leaf, cook for just a couple of minutes, then remove from the heat and let it brew for 10 minutes.

With cream

• Time: 1 hour 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 21 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

Mushrooms go well with cream cheese, cream, milk and other dairy products. Often, these ingredients are added to recipes for snacks, soups, main courses, which include mushrooms, including ceps. It would seem that the standard set of ingredients vegetable soup can be brightened up with a few tablespoons of heavy cream or a slice of cheese.

Ingredients:

• water - 2 l;
• fresh mushrooms - 500 g;
• potatoes - 3 pcs.;
• tomato - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• cream - 4 tbsp. l.;
• lemon - 20 g;
• parsley - 20 g;
• dill - 20 g;
• garlic - 10 g;
• vegetable oil - 10 ml.

Cooking method:

1. Peel the potatoes, cut into large cubes.
2. Boil in 2 liters of water for 15 minutes.
3. Peel the carrots, onions, finely chop. Fry vegetables in vegetable oil until golden brown.
4. Rinse mushrooms well, dry with paper towels, cut into plates. Add to onions and carrots, fry for about 5 minutes.
5. Send the workpiece to the pan, add the grated garlic, chopped tomatoes and cook for another 5 minutes.
6. Pour in the cream and boil a little.
7. Finely chop the greens, lemon, add to the pan.
8. Bring the soup to a boil and turn off the heat.
9. Garnish the dish with parsley and dill.

With potato

• Time: 2 hours.
• Number of servings: 6 persons.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

Part classic recipe mushroom soup includes potatoes. It thickens the broth. In addition to mushrooms and potatoes, the recipe is traditionally supplemented with onions, carrots and herbs. classic soup based on porcini mushrooms is easily absorbed by the human digestive system, it can be given even to a child, but in reasonable quantities. For cooking, you need a minimum of products.

Ingredients:

• water - 2 l;
• fresh mushrooms - 250 g;
• vegetable oil- 20 ml;
• potatoes - 3 pcs.;
• onions - 2 pcs.;
• parsley - 1 bunch.

Cooking method:

1. Peel the mushrooms, rinse with running water, cut into large pieces, put in a saucepan, cover with water.
2. Put the container on medium heat, cook for 40 minutes. For broth, you can put a peeled whole onion.
3. Peel potatoes, 1 onion, cut into medium sized cubes.
4. Rinse the carrots, peel, cut into small strips or thin circles.
5. Fry the onion in vegetable oil until golden brown.
6. When the mushrooms are cooked, add potatoes to the pan, bring to a boil, salt.
7. Cook for another 10 minutes, then add carrots and fried onions.
8. Simmer the soup over low heat for another 5 minutes.

with bacon

• Time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 120 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

Adding bacon to the soup gives the dish a unique taste and aroma. In addition to the standard vegetables for frying, you can use other vegetables, such as celery. The soup will be more tasty and healthy if you add fresh herbs, fresh or boiled egg. This recipe for porcini mushroom soup will not leave indifferent any guest or member of your family.

Ingredients:

• meat broth - 1 l;
• champignons - 200 g;
• bacon - 100 g;
• dry mushrooms - 15 g;
• olive oil - 2 tbsp. l.;
• carrots - 1 pc.

Cooking method:

1. Fry the bacon in hot oil.
2. Add finely chopped onions and carrots, fry the mixture.
3. Cut the champignons, crumble dry mushrooms, send to fry, pour hot broth, cook for 10-15 minutes.
4. Serve with fresh herbs.

White mushroom soup

• Time: 1 hour 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 50 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

The original consistency of mashed soup will make a simple dish real cooking masterpiece. To prepare such a soup, you will need a blender, submersible or in the form of a jug. Only in this way will the soup acquire the desired consistency. How to cook soup without a blender, you can use a pusher or a simple fork, but then the dish will be grainy. D For a richer taste, it is better to use fresh mushrooms. Serve with croutons or croutons of Borodino bread.

Ingredients:

• chicken broth - 1.2 l;
• potatoes - 450 g;
• fresh mushrooms - 250 g;
• onion - 150 g;
• white wine - 80 g;
• butter- 20 g;
• sunflower oil- 15 g;
• parsley - 15 g;
• garlic - 10 g;
• sour cream - 3 tbsp. l.

Cooking method:

1. In a cast iron pan, heat sunflower oil with a piece of butter. How to cook soup, if there is no such pan, you can use a slow cooker.
2. Clean vegetables. Finely chop the onion, cube the potatoes, cover the pan with a lid and cook over low heat until the vegetables are soft.
3. Cut the mushrooms. To make the soup more tender, it is better to use only mushroom caps.
4. Send mushrooms, chopped garlic to the pan, pour in broth, white wine, add salt, black pepper.
5. Bring the soup to a boil, then puree it in batches with a blender, adding a little sour cream or cream.
6. Reheat the soup and remove from the stove.
7. Serve the dish with croutons, garnished with a green onion feather so that the look of the soup does not differ from restaurant photos.

Video

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 stem
• 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 to vegetable broth porcini mushrooms, 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.