Recipes for making soup from fresh porcini mushrooms (with photos and videos)

Making soup from fresh porcini mushrooms is a fairly simple process that allows you to provide your family with a light meal rich in vegetable protein. There are various recipes for making soup from fresh white mushrooms: they mainly differ in what kind of broth is used for them. You can make soup from fresh white mushrooms in chicken and meat broth, or you can use mushroom broth as the basis. Also great in taste are compositions from boletus and some vegetable crops. Before you make soup from fresh white mushrooms, we recommend choosing the right composition for your future meal for a family dinner. Depending on the composition of the products, you can get a light broth or a particularly nutritious dish with noodles or cereals.

Recipe: How to Cook Mushroom Soup with Fresh Porcini Mushrooms

According to the recipe for soup made from fresh porcini mushrooms, the peeled, washed and strawed mushrooms are added to the pan, add butter, add salt to taste, add water and boil for 15–20 minutes. Soup seasoned with sour milk, eggs, butter. Sprinkle with finely chopped parsley and black pepper. You can add vermicelli, semolina, etc. to the soup.

In order to cook mushroom soup from fresh porcini mushrooms, you need the following composition of products:

• 100 g porcini mushrooms
• 1 faceted glass of sour milk
• 6 tbsp. tablespoons of oil
• 1 liter of water
• 2 tbsp. spoons of cereals
• 2 eggs
• black pepper and parsley to taste

Mushroom soup with sour cream.

Before you cook fresh mushroom soup, prepare the following ingredients:

• fresh porcini mushrooms - 200 g
• fat or margarine - 1 tbsp. a spoon
• onion - 1 pc.
• carrots - 1 pc.
• flour - 1 tbsp. a spoon
• tomatoes - 1-2 pcs.
• apple - 0.5 pcs.
• water - 1 l
• sour cream - 1-2 tbsp. spoons
• salt
• dill or chives

Check out this recipe for fresh porcini mushroom soup in the photo, which shows the basic steps.

A recipe for a delicious soup of fresh porcini mushrooms with nettles

Structure:

• fresh porcini mushrooms - 400 g
• potatoes - 200 g
• nettle - 100 g
• oil - 2 tbsp. spoons
• salt
• dill
• sour cream - 1.5 cups

1. The recipe for a delicious soup of fresh porcini mushrooms allows the use of russula and boletus, which need to be cut into pieces, fried in oil and boiled with potatoes for 20-30 minutes.
2. After that add finely chopped nettle and continue cooking for another 5-10 minutes.
3. Season with sour cream, dill, bring to a boil.
4. Serve with croutons.

Delicious mushroom soup made from fresh porcini mushrooms.

Structure:

• 5 - 6 fresh porcini mushrooms
• 5 potatoes
• 1 carrot
• parsley root
• 1 onion
• 1 tomato
• 1 tbsp. spoon of oil
• 1 liter of water

To prepare a delicious mushroom soup made from fresh porcini mushrooms, chop the vegetables as described in the previous recipe. Fry carrots, onions, parsley, tomatoes in oil. You can also fry the mushroom legs. In a boiling broth put chopped caps of fresh mushrooms and cook for 35 - 40 minutes. Add potatoes, sautéed vegetables and cook until foods are completely softened. In 5 - 10 minutes add salt to the end of cooking.

How to make fresh mushroom soup

Structure:

• 250 g of fresh porcini mushrooms
• 800 g of potatoes
• 1 carrot
• Parsley
• 1 onion
• 1 tbsp. a spoonful of fat
• 1 tbsp. a spoon of sour cream
• leek
• tomatoes
• greenery
• spice

Potato soup with fresh mushrooms can be prepared on meat or bone broth, as well as vegetarian. Finely chop the roots of fresh mushrooms and sauté them with fat, chop the hats and cook in broth or water for 30 - 40 minutes. Before you make soup from fresh white mushrooms, cut the vegetables into slices, chop the onions and sauté together with fat. Dice potatoes. Put boiled mushroom roots, vegetables and potatoes into the boiling broth with mushrooms and cook for 15 - 20 minutes. In 5 - 10 minutes Before cooking, add chopped tomatoes, in a limited amount of bay leaf and pepper grains.

Serve soup with sour cream and herbs.

How to cook fresh porcini mushroom soup

Structure:

• 500 g of fresh porcini mushrooms
• 500 g of potatoes
• 200 g of roots and onions
• 2 tbsp. tablespoons of oil
• 3 l of water
• salt
• Bay leaf
• green onions
• dill
• sour cream

Peel and rinse fresh mushrooms. Before you cook soup from fresh porcini mushrooms, cut off the legs, chop and fry in oil. Separately fry the roots and onions. Cut mushroom hats into slices, scald, put on a sieve and, when the water drains, transfer to a saucepan, add water and cook for 20-30 minutes, adding diced potatoes. Then put the fried mushroom legs, roots, onions, salt, pepper, bay leaf in a pan and cook for another 10 minutes. When serving, add sour cream, finely chopped green onions and dill.

Cream of fresh porcini mushrooms soup

Ingredients:

• 450 g of fresh porcini mushrooms
• 6 - 8 potatoes
• green onions
• a bunch of greenery
• 1 tbsp. spoon of oil
• 1 - 2 onions
• 1/2 - 1 cup sour cream or cream

450 g of peeled fresh mushrooms, rinse several times in cold water. Fry finely chopped onions in oil, add mushrooms, pour 12 cups of water, cook until tender, add a little salt. Then put green onions, 1 - 2 onions, a bunch of parsley, celery and leek, season with a spoon of flour, boil. In 20 minutes before serving, add 6-8 sliced ​​potato slices into a soup of fresh porcini mushrooms with cream, cook. While serving, put fresh sour cream or cream and bring the soup to a boil with them. You can add ground black pepper.

How to make mushroom soup with fresh porcini mushrooms

Structure:

• 150 g of fresh porcini mushrooms
• 1-2 carrots
• 2-3 potato tubers
• 1 bay leaf
• 1 teaspoon butter
• 2 eggs
• ½ cup sour milk (yogurt)
• ground black pepper or parsley
• salt to taste

Before you make mushroom soup from fresh porcini mushrooms, you need to sort and rinse the mushrooms and cut into slices. Cut carrots into thin slices. Mushrooms and carrots cook together in salted water for about 20 minutes. Add diced potatoes and bay leaf. Finish the soup. Then remove from heat and add butter. Season the soup with eggs mixed with sour milk, black pepper or finely chopped parsley.

White mushroom soup with vegetables.

Ingredients:

• 200 g of fresh porcini mushrooms
• 2 carrots
• 2-3 potatoes
• 2 eggs
• 1 teaspoon butter
• 1 bay leaf
• ground black pepper and salt to taste
• parsley

Peel and slice the mushrooms. Peel, rinse and cut the carrots in circles.Pour 1.5 liters of water into the pan, salt, put the prepared mushrooms and carrots, put on fire, bring to a boil and cook for about 20 minutes. Add prepared cubed potatoes and bay leaf, bring to a boil and cook over low heat until cooked. Then remove from heat, add butter. Season with eggs, black pepper and sprinkle with chopped parsley.

Fresh porcini mushroom soup with chicken

Structure:

• 100 g of fresh porcini mushrooms
• 1.2 kg of chicken
• 200 g of vermicelli
• 60 g celery root
• 25 g parsley root
• black pepper peas
• salt to taste
• parsley

Before making fresh porcini mushroom soup with chicken, chop the prepared bird into small portions, put in a pan, pour cold water, put on fire, bring to a boil, drain the water, rinse the meat in running cold water, put it back in the pan , pour cold water, put on fire, bring to a boil and cook over low heat with low boiling. Diced peeled vegetables and mushrooms and dip in boiling soup. When the meat is cooked until half cooked, add black pepper, salt and parsley. 1-2 minutes before the end of cooking, pour the vermicelli, previously cooked until tender in salted water, bring to a boil and remove from heat.

Before serving, add chopped parsley to the plates with soup.

Fresh porcini mushroom soup with meat

Components:

• 350-400 g soft beef
• 1 tbsp. a spoonful of fat or butter
• celery or parsley
• 8-10 potatoes
• 200 g of fresh porcini mushrooms
• 2 small pickles
• salt
• pepper
• greenery
• sour cream

Cut the meat across the fibers into 4-5 pieces, beat and lightly fry on both sides. Then immerse in a pan for cooking, pour 1 liter of boiling water and the liquid formed in the pan when frying meat. When the meat becomes semi-soft, put the potatoes and cook until cooked. 10 minutes before the end of cooking add chopped pickles, cooked and sliced ​​boiled mushrooms and seasonings, continue cooking. On the table, soup made of fresh porcini mushrooms with meat served transparent or with sour cream. Sprinkle with greens on top.

Fresh mushroom soup with onions.

Ingredients:

• 300 g fresh porcini mushrooms
• 300 g onions
• 2 tbsp. tablespoons butter
• 1 liter of broth
• salt and pepper to taste

Fresh porcini mushrooms, onions, peel, wash, cut into strips, stew in fat. When the onion is lightly browned, put everything in the broth and cook until tender. Serve cheese sandwiches for the soup. Thinly slices of white bread, butter, sprinkle with grated cheese and put in the oven for several minutes, until the cheese starts to melt and lightly browned.

Puree soup made from fresh porcini mushrooms.

Structure:

• 500 g beef with bones
• 1 carrot
• 1 onion
• 400 g fresh mushrooms
• 3 tbsp. tablespoons of flour
• 1 tbsp. spoon of oil
• 1 egg yolk
• 1 ½ cup milk
• 3 l of water
• salt to taste

Cook the meat broth. Rinse and chop mushrooms. Fry carrots with onions in fat. In the pan put mushrooms, fried carrots with onions, pour the broth and cook for 50-60 minutes. Pass the boiled mushrooms through a meat grinder, pour in milk sauce (fry the flour in butter until light yellow and dilute with milk), boil a little, then rub through a sieve, salt and boil a little more. Pour the cooked mushroom mass with broth, add oil, season with beaten egg yolk diluted with broth. Serve fresh mushroom soup with white croutons.

Mushroom soup with cereals.

Structure:

• fresh porcini mushrooms - 250 g
• onion - 1 pc.
• vegetable oil - 1 tbsp. a spoon
• water - 1 l
• barley groats or rice - 2 tbsp. spoons
• potatoes - 2 pcs.
• pickled cucumber or tomato - 1 pc.
• salt
• caraway
• green onions or parsley

Cut the prepared mushrooms into slices and stew in oil along with onions. Boil the washed cereals in water or broth until semi-soft, then add chopped potatoes, stewed mushrooms and onions. A few minutes before the end of cooking, dip the slices of cucumber or tomato into the soup, boil and salt together.Sprinkle soup with herbs before serving.

Mushroom soup with tomatoes.

Structure:

• fresh porcini mushrooms - 500 g
• butter - 50 g
• onions - 1-2 pcs.
• Tomatoes - 2-3 pcs.
• vermicelli - 50 g
• sour cream - 3-4 tbsp. spoons
• Red pepper
• parsley
• salt

Cut fresh mushrooms into slices and boil. Fry onion, flour, red pepper and fresh tomatoes in butter, put in mushroom broth, salt to taste, add vermicelli and cook until cooked. Before serving, season with sour cream, herbs and pepper.

Meat soup with mushrooms.

Structure:

• fresh porcini mushrooms - 100-150 g
• beef or veal with bone - 150-200 g
• carrots - 2 pcs.
• onion - 1 pc.
• water - 1 l
• fat or margarine - 1 tbsp. a spoon
• flour - 1 tbsp. a spoon
• sour cream - 1 tbsp. a spoon
• parsley root
• salt
• pepper
• parsley or dill

Cook the meat broth. Remove the meat and cut into small pieces. Mushrooms, carrots, onions, parsley or celery cut into thin cubes and simmer in fat. When they are almost ready, sprinkle them with flour, add pieces of meat and simmer until fully cooked. Put this mixture in the broth, cook for 10 minutes, add salt and pepper to taste. When serving, put sour cream and sprinkle with finely chopped dill or parsley.

Mushroom soup with garlic and pepper.

Structure:

• fresh porcini mushrooms - 500 g
• onions - 2-3 pcs.
• cornmeal - 1 tbsp. a spoon
• cilantro
• parsley
• dill
• garlic
• pepper
• salt
• peeled walnuts - 0.5 cups

Cook fresh mushrooms, put in a colander and cut into strips. Fry finely chopped onions in butter, pour mushroom broth and stew a little. Mushrooms and onions put in the broth. When it boils, dilute the flour in half a glass of broth and pour into soup. Cook for 10 minutes, add finely chopped greens, salt, crushed garlic and chillies. Boil for another 5 minutes, then remove from heat and add crushed nuts. Before serving, season with fresh herbs.

Summer mushroom soup.

Structure:

• fresh porcini mushrooms - 300 g
• carrots - 1 pc.
• parsley - 1 root
• celery - 0.5 root
• onion - 1 pc.
• butter - 50 g
• new potatoes - 300 g
• water - 1.5–2 liters of water
• cabbage - 0.25 heads
• caraway seeds - 0.5 tsp
• garlic - 2 cloves
• a pinch of marjoram
• salt
• lard - 40 g
• flour - 2 tbsp. spoons

Heat the oil in a pan, add the chopped roots, diced onions, chopped mushrooms and simmer in a saucepan covered with a lid for about 5 minutes. Then pour 250 ml of water, put peeled and diced potatoes, cook for about 10 minutes. Heat fat in a pan, add flour, fry until golden brown, pour everything into hot water and mix thoroughly so that no lumps form. Add crushed caraway seeds, chopped cabbage, salt. When the cabbage is cooked, put the garlic and marjoram mashed with salt. Instead of cabbage, you can use green peas and beans.

Watch recipes for fresh white mushroom soup in a video that shows the basic cooking techniques.