Recipes of porcini mushroom soups with potatoes

You can prepare a delicious first meal for lunch from various ingredients. Typically, for soup, vegetable, chicken or meat broth is used as the basis. But you can make soup from porcini mushrooms with potatoes, the most important thing is to choose the right way for the culinary processing of mushrooms.

We suggest on this page to familiarize yourself with recipes for cooking soup from porcini mushrooms with potatoes in various versions. It can be cream soup or mashed soup, and other options are also offered. Choose a cooking method, master new recipes and experiment.

Dried porcini mushroom soup with potatoes

Ingredients:

• 2 tbsp. spoons of porcini mushrooms
• 2 potatoes
• 75 g cabbage
• 75 g cauliflower
• 50 g green peas
• 1 teaspoon chopped parsley
• 1 bay leaf
• water or broth
• salt
• pepper

To make a soup of dried porcini mushrooms with potatoes, boletus boil in a saucepan with water, then remove with a slotted spoon and chop. Pour the broth into a pot, add peas, chopped white and cauliflower, peeled and diced potatoes, salt and pepper. Cover the pot, put in a cold oven, which is gradually heated, for 35 minutes. 5 minutes before the end of cooking, add bay leaf and parsley to the soup.

Before serving, put chopped mushrooms in plates with soup.

Fresh porcini mushroom soup with potatoes

Ingredients:

• 200 g of fresh porcini mushrooms
• 3 potatoes
• 2 eggs
• 3 tbsp. tablespoons of flour
• Water
• Greenery
• salt

The second recipe for fresh porcini mushroom soup with potatoes

Ingredients:

• 6–7 potatoes
• 300 g fresh porcini mushrooms
• 1 onion
• 1 small carrot
• 1 parsley root
• 2 tbsp. tablespoons of vegetable oil
• 4 tbsp. spoons of sour cream
• Water
• broth or vegetable broth
• 1 tbsp. a spoonful of chopped dill and green onions
• 1-2 bay leaves
• 2-3 peas of allspice (or black) pepper
• salt to taste

Wash, peel, cut the mushrooms, chop them and fry them in a pan with a portion of preheated vegetable oil. Peel the onion, carrots and parsley root, rinse, finely chop and fry separately in the remaining oil. Cut peeled and washed potatoes into cubes. Cut mushroom caps into small slices, scald with boiling water and place on a sieve. When water drains, evenly decompose them into clay pots, pour hot water, strained broth (or vegetable broth) and place in the oven or on the stove for 40 minutes, reducing the heat after boiling.After that add potatoes, fried mushroom legs and vegetables, salt, peppercorns, bay leaf and continue cooking over low heat for another 20–25 minutes. When serving, add sour cream, dill and green onions to the dish.

Sour mushroom soup with potatoes

Ingredients:

• Medium size potatoes - 4-6 pcs.
• fat - 1-2 tbsp. spoons
• flour - 2 tbsp. spoons
• garlic - 1 clove
• water - 4 glasses
• dried porcini mushrooms - 6–8 pcs.
• Lavrushka - 1 sheet
• sour cream - 1 cup
• ground black pepper
• sugar
• salt to taste

Fry flour with fat, add chopped garlic, fry and add water. Salt. Peel the potatoes, cut into cubes and put in water. Wash the mushrooms, chop and put in the broth too. Add bay leaf, pepper and cook until tender. Pour flour mixed with sour cream into the soup, boil everything and add sugar.

Porcini mushroom puree soup with potatoes

The ingredients for making soup mushrooms puree with potatoes are the following products:

• 0.5 kg porcini mushrooms
• 2 onions
• 3 large potato tubers
• 300 ml chicken stock
• 1 clove of garlic
• 200 ml of 20% cream
• Salt
• Pepper
• Spice
• fresh greens
• homemade crackers

Rinse the mushrooms in cold water, chop finely the onion, cut the potatoes into small cubes. Turn on the “Baking” mode, lay the onion in the multicooker, and spasser it for 10 minutes. Add mushrooms, potatoes and minced garlic, close the lid and leave to cook until the end of the regimen time. To make crackers: cut white bread into cubes, put it on a greased baking sheet and bake in the oven (the readiness depends on the desired degree of roasting and crispness). After the beep, add broth, salt, put spices and turn on the same “Baking” mode for another 10 minutes. After that, the whole mixture must be passed through a blender, then put back into the slow cooker, add cream and boil in the “Steam cooking” mode. When serving, add chopped greens and crackers to the plate.

Cream of porcini mushroom soup with potatoes

The ingredients for making cream of porcini mushroom soup with potatoes are products such as:

• 400 g fresh porcini mushrooms
• 1 carrot
• 1 onion
• 4 potato tubers
• 100 g butter
• 1 tbsp. flour spoon
• 1–2 cloves of garlic
• Greenery
• water

Turn on the "Extinguishing" mode, put butter in a pan. Chop the carrots and onions, put in the heated oil. Add chopped mushrooms and potatoes. Salt and pepper. Cover and simmer in your own juice for about 40 minutes. Add the flour and mix gently so that it disperses evenly, then add the required amount of hot water. Stew for another 20 minutes.

Before serving, put greens and garlic.

White mushroom and potato soup

Ingredients:

• 300 g potatoes
• 300 g porcini mushrooms
• 100 g carrots
• 2 onions
• 200 g pearl barley
• 30 g butter
• 100 g sour cream
• parsley
• Bay leaf
• ground black pepper
• salt

Sort pearl barley, rinse, pour cold water and cook for 4 hours. Wash potatoes and carrots, peel and cut into strips. Rinse the mushrooms thoroughly, detach the hats from the legs and cut into slices. Put the prepared ingredients in a pan with pearl barley, salt and cook over low heat. Peel, chop and fry the onion in melted butter until golden, then add the mushroom legs sliced ​​in circles and bring to readiness over low heat, stirring constantly. 5 minutes before the end of cooking, put the onion and mushrooms in a pan, pepper, add bay leaf, chopped parsley, cover and leave for 20 minutes. Pour the finished soup into portions and season with sour cream.