Recipes of porcini mushroom soups

Fragrant and hearty soup with porcini mushrooms and potatoes will become a frequent guest on the table, you just have to learn how to cook it correctly. The recipes for preparing mushroom soups on this page will maximize the possibilities of the daily family menu.

Choose a method for making mushroom soup from fresh or dried mushrooms. All of them are tested by experts for compliance with the typical organoleptic properties of the standard dishes. You can cook the usual mushroom picker and season it when serving with butter and sour cream. And you can experiment and try to cook mashed soup with the addition of various vegetable crops.

Porcini mushroom soup with potatoes

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

Dry porcini mushroom soup with potatoes

Ingredients:

• Potatoes
• Milk
• Bouillon
• dried or fresh porcini mushrooms
• onion
• pepper
• salt

We prepare soup from dried porcini mushrooms with potatoes as follows: peel the potatoes and boil it in slightly salted water. Turn the finished potatoes through a meat grinder. Pour the puree with hot milk and mix thoroughly. Then dilute it with mashed potatoes with hot broth and stir, as a result, you should get the soup of the desired density. Mushrooms, dried or fresh, fry in oil with the addition of shredded onions. Pepper and salt the mushrooms. Put the prepared mushrooms in the soup and boil again.

Dried porcini mushroom soup with potatoes

• 8–10 g dried mushrooms
• 200 g of potatoes
• 25 g carrots
• 30 g celery
• 12-15 g of onion
• 3 g flour
• 1 clove of garlic
• Water
• Caraway
• greenery

Cut carrots and celery roots into strips and sauté. Boil dried mushrooms soaked in water and cut into strips. Cut the potatoes, dip in a boiling broth and cook until half cooked. Add caraway seeds, mushrooms, roots, onions to sautéed flour and simmer for 6–8 minutes. Then put the dressing in the soup and bring to readiness. Add garlic, minced with salt, chopped parsley to the soup of dried porcini mushrooms with potatoes and season with a decoction of the roots.

Fresh porcini mushroom soup with potatoes

Structure:

• potatoes - 700 g
• fresh porcini mushrooms - 220 g
• root vegetables and onions - 200 g
• oil - 2 tbsp. spoons
• greens, spices, salt to taste.

1. Fresh white mushrooms clean and rinse.
2. Cut the legs of the mushrooms, chop and fry in oil.
3. Separately, fry root vegetables and onions in fresh porcini mushroom soup.
4. Mushroom hats are cut into slices, scald, put on a sieve, and when the water drains, transfer to a saucepan, pour water and cook for 40 minutes.
5. After that, add diced potatoes, fried mushroom roots, root vegetables, onions, spices, salt and cook for another 20-30 minutes.
6. When serving, it would be good to season the soup with sour cream or semolina, herbs (dill and green onions).

Cream of porcini mushroom soup with potatoes

Structure:

• potatoes - 500 g
• fresh porcini mushrooms - 400 g
• vegetables - 200 g
• onion - 100 g
• sour cream - 200 g
• flour - 1 tbsp. a spoon
• barley porridge - 300 g
• noodles - 100 g
• chopped greens - 1 tbsp. a spoon
• spices, salt to taste

In order to prepare a cream of porcini mushroom soup with potatoes, pour vegetables with boiling water, salt, cook until soft. Freshly mushrooms are thoroughly washed, cleaned, finely chopped, boiled in a small amount of water along with chopped onions. Mushroom broth must be filtered. Mushrooms seasoned with flour mixed with cold broth. Add potatoes and vegetables. Boil, salt, season with pepper, dill, chopped parsley, sour cream. Serve with lasagna (homemade noodles, cut into small squares), cereal from pearl barley, dumplings.