Cream of porcini mushroom soup: first course recipes

Cream of porcini mushroom soup can be described as a hearty, healthy, delicate and amazingly fragrant dish. By its nutritional value and nutritional value, mushroom soup is only slightly inferior to meat products, therefore it perfectly satisfies the feeling of hunger and does not harm those who follow a diet.

There is a wide variety of recipes for preparing mushroom cream soups from porcini mushrooms and each is interesting in its own way. We offer 10 options on how to cook such a delicious dish for the whole family.

A simple recipe for a delicious cream of porcini mushroom soup

A simple recipe for cream of porcini mushroom soup includes a minimum of ingredients that will always be found in the kitchen. With few fruit bodies at hand, you can make a great dinner for yourself and your family.

• 500 g of mushrooms;
• 2 potatoes;
• 1 carrot;
• 2 onions;
• 3 tbsp. l butter;
• Salt to taste;
• 2 tbsp. l wheat flour.

Use the recipe for cream of porcini mushroom soup with a photo to correctly carry out all the processes.

Cream soup made from porcini mushrooms with cream

Cream soup made from porcini mushrooms with cream has a beautiful coffee color and an amazing aroma. The combination of cream, mushrooms and chicken broth will make the soup high-calorie and healthy.

• 500 g of mushrooms;
• 3 onion heads;
• 3 tbsp. l butter;
• 2 tbsp. chicken broth;
• 200 ml cream;
• Salt to taste;
• 1/4 tsp ground white pepper;
• 1 bunch of chopped parsley.

Creamy cream soup is prepared from porcini mushrooms in stages.

1. Remove all dirt from the mushrooms, wipe with a damp sponge, cut off the ends of the legs and chop.
2. Fry finely chopped onions in butter until golden, add mushrooms and fry with constant stirring until golden brown.
3. Pour in the broth, boil for 15 minutes. On medium-high heat, turn off and allow to cool slightly.
4. Pour into a blender bowl, grind, then strain through a fine sieve.
5. Pour into a pan, allow to boil and pour cream.
6. Salt and pepper, mix, bring to a boil, but do not boil.
7. Turn off the fire, add chopped greens, mix, serve hot, spreading into deep bowls.

The recipe for a creamy cream soup of fresh porcini mushrooms

The recipe for the cooked cream soup made from fresh porcini mushrooms will surely appeal to everyone who tastes it. The number of fruiting bodies should be equal to the number of vegetables used. For classic serving, it is better to use crackers made of white bread.

• 300 g of mushrooms;
• 100 g of potatoes, carrots and onions;
• Salt to taste;
• 1.5 liters of water;
• 200 ml cream;
• 50-70 g crackers.

In order to properly prepare cream soup of porcini mushrooms, watch the video.

1. Mushrooms and vegetables are peeled, washed well and cut into arbitrary pieces.
2. They are laid out in boiling water and boiled until vegetables are ready.
3. With a small amount of broth, they are crushed in a blender bowl into a homogeneous consistency, poured into a small pan.
4. The soup is salted to taste, cream is poured in, the whole mass is warmed over low heat for 5-7 minutes.
5. The fire is turned off, and the cream soup is left on the stove to infuse for 10 minutes.
6. When serving, a handful of white bread crackers are poured into each serving plate.

A recipe for a hearty mushroom cream soup of dried porcini mushrooms with potatoes

The recipe for a cream of dried porcini mushroom soup is a delicious first course for a hearty meal. Garlic cloves and grains of mustard will make the soup a little spicy, but the creamy taste will slightly smooth out the resulting piquancy.

• 70-100 g of dried mushrooms;
• 2 onion heads;
• 3 cloves of garlic;
• 2 potatoes;
• According to 2 tbsp. l butter and vegetable oils;
• 1 tsp mustard seeds;
• 400 ml of broth;
• Salt to taste;
• 1.5 tbsp. nonfat cream.

Mushroom cream soup made from dried porcini mushrooms according to the recipe described below can be made even by an inexperienced person in cooking.

1. Wash dry porcini mushrooms in water and pour warm milk overnight to swell.
2. Peel the potatoes, wash and cut them into cubes, onion in half rings, and pass the garlic slices through the press.
3. Put onion, garlic, mustard in a small enameled pot and add a mixture of oils.
4. Drain on low heat for 7-10 minutes, add soaked mushrooms without squeezing them by hand.
5. Pour in a little broth, pour in the potatoes and cook everything together until tender.
6. Add salt to taste, pour cream, grind in a blender.
7. Bring to a boil and turn off the stove, leaving the cream soup in a pan to insist.

The recipe on how to cook cream soup of frozen porcini mushrooms

The recipe for a cream soup of frozen porcini mushrooms with cream is quite simple, but it turns out no worse than with fresh or dry fruiting bodies.

• 600 g of frozen mushrooms;
• 400 g of potatoes;
• 2 onion heads;
• 2 carrots;
• 500 ml of water;
• 300 ml cream;
• 2 tbsp. l butter;
• Salt and ground pepper to taste.

How to cook cream soup from porcini mushrooms frozen for the winter will show a phased description of the process.

1. Defrost the mushrooms, leaving them in a warm room overnight, drain the water and cut into slices.
2. Peel the potatoes, wash and cut into medium cubes.
3. Fill with water and place on the stove to cook until tender.
4. Peel the onions and carrots, wash and chop in arbitrary pieces.
5. Fry in butter until golden brown.
6. Add mushrooms and over high heat continue frying for another 15 minutes.
7. Add mushroom and vegetable frying to potatoes and cook for 10 minutes. over low heat.
8. Grind the mass with a blender to the desired consistency and pour in the cream.
9. Salt to taste and pepper, mix and bring to a boil.
10. Turn off the heat and let the soup brew for 10 minutes, then pour into deep bowls and serve.

Delicious cream soup made from porcini mushrooms with champignons

Cream soup made from champignons and porcini mushrooms will “kill” anyone with its unique taste and aroma. The tandem of such fruiting bodies will only complement the dish with incredible taste notes.A rich first course will be useful and nutritious for the human body.

• 400 g of champignons and porcini mushrooms;
• 3 onions;
• 4 potatoes;
• 3 cloves of garlic;
• 1 liter of water;
• 300 ml cream;
• 3 tbsp. l butter and vegetable oils;
• Salt to taste.

A delicious cream of mushroom soup with champignons is prepared as follows:

1. Peel potatoes, onions and garlic, chop: dice potatoes and onions, pass the garlic through a press.
2. Wash mushrooms and porcini mushrooms, cut off the ends of the legs and cut into pieces.
3. Melt the butter in a small saucepan and pour in the vegetable oil.
4. Fry the mushroom mixture over low heat until the liquid evaporates.
5. Pour onion cubes and continue frying for 10 minutes. with constant stirring of the mass, so as not to burn.
6. Add water, add slices of potatoes, garlic and boil for 20 minutes. over low heat.
7. Pour in cream, salt and grind the whole mass with a submersible blender to a homogeneous consistency.
8. Cooked cream soup can be served either with herbs or with crackers (to taste).

Cream of porcini mushroom soup with mashed cheese

This option for preparing cream soup from porcini mushrooms, mashed in puree, is recognized by many chefs. Its delicate texture and rich taste will conquer the most sophisticated gourmets.

• 500 g of mushrooms;
• 300 g of cream cheese;
• 1.5 liters of water;
• 4 potatoes;
• 2 onion heads;
• 1 carrot;
• 100 g butter;
• Salt and black pepper - to taste;
• Parsley greens.

A detailed description of the recipe will help prepare cream soup from porcini mushrooms with cheese.

1. The potato is peeled, washed and cut into arbitrary pieces.
2. It is laid out in a pan with water and set for boiling.
3. After preliminary cleaning, the mushrooms are cut into cubes, carrots are rubbed on a grater, onions are chopped in half rings.
4. Everything is fried in oil in a pan until cooked, about 20-25 minutes. and goes to the potatoes.
5. The mass is salted, peppered (if there is a lot of water, it should be drained a little), and crushed by a submersible blender.
6. The crushed soup is seasoned with grated cheese and over low heat is mixed with a spoon until the product is completely dissolved.
7. The stove turns off, and the cream soup is infused for another 10 minutes.
8. When served, the dish is decorated with green leaves of parsley.

Cream of porcini mushroom soup with milk without cream

Cream of porcini mushroom soup, prepared with milk without cream, has a delicate texture and harmonious taste. The amazing ease and richness of the first course will appeal to those who try it. And in your cookbook there will be another delicious recipe for making cream of mushroom soup.

• 700 g of mushrooms;
• 500 ml of fat milk;
• 150 g butter;
• 5 potatoes;
• 3 tbsp. l flour;
• 4 onion heads;
• 2 sprigs of green oregano;
• Salt to taste.

Cream of mushroom soup without cream is prepared according to the recipe described below.

1. Peel the potatoes, cut and boil in a minimum amount of water until tender.
2. Drain the water and put the potatoes in a blender bowl.
3. Peel, wash, cut and fry the mushrooms until golden brown in half the butter.
4. In the other half of the oil, fry the onion cut into half rings until soft.
5. Pour mushrooms and onions into a blender bowl and chop.
6. Let the milk boil, add chopped oregano, salt to taste and flour, beat with a whisk.
7. Combine the products crushed in a blender with milk in one container and grind them again with a submersible blender.
8. Bring to a boil and simmer for 10 minutes.
9. Pour into deep bowls and serve hot.

Cream of porcini mushroom soup with sour cream and cinnamon

Cream of porcini mushroom soup with sour cream and cinnamon cannot be tasteless. “Noble” mushrooms and tenderness sour cream with the addition of spices such as cinnamon makes the dish truly aristocratic.

• 500 g of mushrooms;
• 2 onions;
• 2 carrots;
• 200 g butter;
• 0.5 l of chicken stock;
• 100 ml sour cream;
• ½. l ground cinnamon;
• Salt and spices (favorite) to taste.

How to cook cream soup of porcini mushrooms with sour cream, will tell the recipe with a phased description.

1. Mushrooms are washed, cleaned and chopped in arbitrary pieces.
2. In a pan with melted butter, the mushrooms are fried until golden brown.
3. Add onions and carrots, cut into small pieces.
4. They are sautéed until golden brown, then the frying pan is covered with a lid, and the whole mass is stewed over low heat for 15 minutes.
5. Mushrooms and vegetables are laid out in a small enameled pan, salted to taste, seasoned with your favorite spices.
6. Chicken broth is poured, boiled for 5 minutes, chopped with a blender and sour cream poured, whipped with a whisk with cinnamon.
7. Again, everything is cooked for 2 minutes. and left on the stove for 10 minutes

Cream of porcini mushroom soup with potatoes and nuts

Cream of porcini mushroom soup with potatoes and nuts is one of the best options for mushroom soups for the whole family. Its richness, taste and aroma will not leave anyone indifferent at the dining table.

• 500 g of mushrooms;
• 1 kg of potatoes;
• 200 g of fried walnut kernels;
• 100 g butter;
• 50 ml of vegetable oil;
• 6 onions;
• 2 l of water (you can take meat or chicken broth);
• 500 ml cream;
• Basil leaves - for decoration;
• Salt to taste.

Cream of porcini mushroom soup with potatoes and nuts can be properly prepared if you follow the description of the recipe. Therefore, even a novice cook will cope with the cooking process.

1. Peel, wash and chop the potatoes in medium slices.
2. Melt the butter in a saucepan, add the vegetable oil and put the potatoes.
3. Fry over low heat until it smells of fried potatoes, about 15-20 minutes.
4. Introduce chopped onion into half rings and fry for about 5 more minutes. over medium heat.
5. Pour the broth, cream and bring to a boil over medium heat.
6. Allow the mixture to cool slightly and beat with a blender in a homogeneous consistency.
7. Separately, fry chopped white mushrooms in butter, combine with fried nuts and chop together in a blender bowl.
8. Add mushrooms with nuts to the total mass, mix, salt and bring to a boil again.
9. Turn off the stove, leave the stewpan for a few minutes, so that the soup is infused.
10. Pour the cream soup into deep plates, you can have bowls, garnish with basil leaves and serve.