Delicious white mushroom soups: classic recipes

The classic recipe for mushroom soup made from porcini mushrooms is familiar to almost every housewife. With it, you can organize a hearty dinner for the whole family and even for guests. And who can refuse a plate of appetizing and healthy first course?

As you know, the classics are eternal, and mushroom soup is no exception. Therefore, for those who love stability and prefer proven things, we suggest staying on a classic soup with porcini mushrooms.

Classic recipe for fresh porcini mushrooms soup with potatoes

A classic soup recipe made from fresh porcini mushrooms is considered one of the most popular in home cooking. Each housewife, deciding how to process the mushroom crop after the forest, will definitely leave a handful for making soup.

• 500 g of porcini mushrooms;
• 5 pieces. potatoes;
• 1 small piece each carrots and onions;
• 3 tbsp. l rice;
• Vegetable oil;
• Salt, pepper, black peas;
• 1 bay leaf;
• 3-4 branches of fresh dill;
• 2 liters of water or meat broth.

How to cook a soup of porcini mushrooms according to the classic recipe?

Classic fresh porcini mushroom soup in a slow cooker

To keep healthy vitamins and minerals contained in mushrooms in a soup, use a slow cooker.

Making a classic soup of fresh porcini mushrooms in a slow cooker is ideal.

• 500 g of fresh mushrooms;
• 60 g of pearl barley;
• 1 carrot and onion;
• 3 potatoes;
• Butter - 30 g;
• Ground black pepper and salt to taste;
• 2 bay leaves.

1. At night, pour over the washed and washed pearl barley with cold water, leave it until the morning.
2. All vegetables are peeled, washed and cut into small cubes.
3. The slow cooker is set to "Soup" or "Cooking" mode, butter is laid.
4. As soon as it melts, add pearl barley and chopped mushrooms.
5. Fill with water and leave for cooking for 60 minutes.
6. After a beep, all the chopped vegetables, as well as spices, are added to the bowl.
7. Turn on the "Soup" mode for 40 minutes and wait for the multicooker to turn off.
8. We serve a classic soup of porcini mushrooms to the table, seasoning each serving with sour cream and decorating with chopped herbs.

The recipe for a classic frozen mushroom soup

If you don’t have a fresh forest product on hand, use frozen.

With frozen fruit bodies, the first course is no less tasty and rich. In addition, the recipe for a classic soup made from frozen porcini mushrooms is mastered even by a novice hostess.

• 300 g of frozen mushrooms;
• 5 potatoes;
• 2 onions;
• Vegetable oil;
• 2 tbsp. l pearl barley;
• 1 hourl grated celery root;
• Salt.

1. After defrosting, cut frozen mushrooms into slices and immerse in boiling water.
2. We wash the barley and put it into the mushrooms, cook for 30 minutes, and meanwhile, peel the potatoes and cut them into cubes.
3. We lay it to the mushrooms and cook until tender, about another 30 minutes.
4. Fry the onion in vegetable oil along with chopped celery - 10 minutes.
5. We spread it in the soup, and simmer for 7-10 minutes over low heat, add it.
6. When serving, decorate the dish with fresh green leaves.

Classic Mushroom Dried Porcini Mushroom Soup

The classic mushroom soup made from porcini mushrooms is also prepared with a dried product. In this dish, in addition to potatoes and onions, you do not need to add anything. However, the taste of food will be amazing, no one will remain indifferent.

• 50 g of dried mushrooms;
• 2 onions;
• 5 potatoes;
• Salt to taste;
• 2 l of water;
• Sour cream or mayonnaise - for serving.

We present a step-by-step description of cooking a delicious mushroom soup according to the classic recipe.

1. Dried fruit bodies are washed in water, poured with boiling water, covered with a blanket and left overnight. The liquid is not poured, but filtered and added to the base of the broth during cooking.
2. The water specified in the recipe is poured into the pan, and the liquid in which the fruit bodies were soaked is added, they are allowed to boil.
3. Mushrooms are cut into small pieces and injected into the broth.
4. Boil for 30 minutes, constantly removing the foam with a slotted spoon to make the soup light.
5. Peeled potatoes are cut into cubes and sprinkled with mushrooms.
6. Next, peel the onion, but do not cut it, but send it whole to the soup.
7. On medium heat, bring the potatoes and onions to a boil, cook for 10 minutes and reduce the heat.
8. Cook over low heat until potatoes are cooked, about 40 minutes.

When serving, remove the onion from the soup and discard, and each serving is seasoned with sour cream or mayonnaise.