The most valuable and nutritious mushroom that gives saturation and a pronounced taste to any dish is porcini mushroom.
No wonder he is called the king of the mushroom kingdom.
Mushroom soup with porcini mushrooms is a delicious dish that will warm, cheer up and satiate for a long time.
Mushroom soup with porcini mushrooms - general principles of preparation
To prepare mushroom soup with porcini mushrooms, not only fresh mushrooms are used, but also frozen, dried and even pickled ones. Also, the composition of the soup often includes vegetables, cereals, cheeses, herbs and spices.
Perfectly combined with porcini mushrooms dill, basil, onions and leeks, various types and varieties of peppers, rosemary, tarragon, celery, curry, marjoram and other spices.
Before cooking fresh mushrooms carefully sorted, cleaned of forest debris, washed under running water, thrown either in a colander or on a sieve to get rid of excess moisture. Then either boil or fry.
Frozen porcini mushrooms do not need preliminary preparation. They do not even need to be thawed before use, it is enough to immediately put them in a pot or saucepan with boiling water.
Dried white mushrooms must be soaked in water for several hours before cooking. Otherwise, the dish will turn out without a rich mushroom taste and the corresponding aroma. It is worth considering the fact that dried mushrooms for soup are taken two to three times less than fresh ones.
WITH pickled porcini mushrooms pre-drained the whole marinade, and only then fried or boiled.
The remaining ingredients are washed, cleaned, cut according to the recipe, then boiled or passaged.
Often sour cream and cream are added to mushroom soup - they give the dish a special tenderness and piquancy.
1. Mushroom soup with porcini mushrooms with cream, cheese and sour cream
Ingredients:
• 300 grams of fresh porcini mushrooms;
• 3 large potato tubers;
• 180 grams of soft cream cheese;
• one onion;
• 20 ml grows. oils;
• carrot;
• salt, spices;
• 50 grams of sour cream 30% fat;
• 100 ml cream;
• greenery;
• one and a half liters of water.
Cooking method:
1. We prepare ceps, according to general recommendations, cut them into several parts.
2. Peel the vegetables and grind them: chop the potatoes with small, neat little sticks, rub the carrots on a small segment of the grater, chop the onions in half rings.
3. We heat vegetable oil in a cauldron or saucepan, put onions and carrots, fry until a pleasant blush.
4. Add mushrooms, mix, fry until cooked.
5. Salt, put spices and pepper to taste, pour sour cream, simmer for another five minutes, turn off the gas.
6. Pour water into a small saucepan, slightly add salt to it, put potato sticks, and boil until tender.
7. Pour potatoes with liquid into a stewpan to the fried mushrooms and vegetables.
8. Add soft cheese, bring to a boil, pour cream.
9. Tomim on the slowest fire for no more than five minutes, preventing the soup from boiling.
10. Pour mushroom soup into plates, garnishing with fresh herbs.
2. Mushroom soup with porcini mushrooms and homemade noodles
Ingredients:
• a pound of fresh porcini mushrooms;
• two medium-sized onions;
• 20 grams cream. oils;
• two small carrots;
• 500 grams of flour;
• 50-60 ml grows. oils;
• salt;
• three liters of water;
• dill;
• 150 grams of high fat sour cream.
Cooking method:
1. In a small bowl, mix 100 ml of lukewarm water with vegetable oil.
2. Pour half the sifted flour into a large bowl, pour into the center-made recess a mixture of water and oil. Slowly knead the dough, which in the end should look like liquid sour cream.
3. Next, gradually pour the remaining flour, stir and knead the mass until the dough becomes steep enough.
4. Roll it into a thin layer with a thickness of no more than 3 mm, cut strips 4-6 cm wide, remove them to the side so that the dough dries.
5. As soon as the dough strips have dried, we cut the noodles with a sharp knife, having previously rolled the tool in flour.
6. Put the prepared mushrooms in a saucepan, fill with three liters of water, cook after boiling for about half an hour, occasionally removing the foam with a slotted spoon.
7. Add salt, spread the noodles and chopped onions and carrots passaged in butter.
8. Tomim after boiling the broth for ten minutes.
9. Serve the mushroom soup with porcini mushrooms, seasoned with sour cream and sprinkled with chopped dill.
3. Mushroom soup with porcini mushrooms and beans
Ingredients:
• 350 grams of porcini mushrooms (fresh or frozen);
• a glass of white beans;
• three liters of water;
• pepper, salt;
• onion;
• small carrots;
• two or three branches of parsley and dill;
• 50 grams of rice cereal;
• vegetable oil;
• a couple of bay leaves;
• a pinch of marjoram.
Cooking method:
1. Spread clean, washed beans in the evening in a container, pour cold water.
2. Throw the soaked beans into a colander, rinse, boil over low heat in a liter of water until tender.
3. Porcini mushrooms spread in a pot with two liters of water, cook, slightly salted, twenty minutes.
4. We pull them out with a slotted spoon from the mushroom broth, cool, cut into small pieces.
5. Fry until a blush in vegetable oil, again put in a pan with broth.
6. Add thoroughly washed rice, carrots cut into strips. Cook for another ten minutes.
7. Spread the beans and the onion, add marjoram, salt and black pepper.
8. After ten minutes of languishing over low heat, we throw a couple of bay leaves and chopped greens. We insist no more than five minutes, serve with sour cream.
4. Mushroom soup with porcini mushrooms and buckwheat
Ingredients:
• 250 grams of porcini mushrooms;
• 100 grams of buckwheat;
• pepper;
• a pound of potatoes;
• salt;
• one onion;
• two liters of water;
• greenery;
• a piece of cream. oils.
Cooking method:
1. Rinse the peeled mushrooms and chop coarsely.
2. Boil them for twenty minutes in salted water.
3. Add the peeled and washed buckwheat, add the potatoes, cut into bars.
4. Tomim everything after boiling over medium heat for about fifteen minutes.
5. Fry finely chopped onions in butter.
6. Transfer the frying to the soup, add greens, salt to taste, and if desired, pepper the dish.
7. Tomim another five to seven minutes. Remove the pan from the heat.
5. Mushroom soup with dried porcini mushrooms
Ingredients:
• 50-60 grams of dried porcini mushrooms;
• 1.7 liters of water;
• small carrots;
• large onion;
• four potato tubers;
• pepper peas;
• 30-50 grams of cream. oils;
• 50 grams of flour;
• bay leaves;
• greens, salt;
• sour cream.
Cooking method:
1. Fill the mushrooms with boiling water, let them insist - forty-sixty minutes will be enough.
2. In melted butter, fry the onion, grated carrots, cut into a quarter rings.
3. Add flour, salt, mix, fry the mass for a couple of minutes.
4. Pour water into the pan, after boiling, spread the soaked dried porcini mushrooms.
5. After fifteen minutes, spread the potatoes, chopped into cubes.
6. After the same period of time, add spices, fry, bay leaves.
7. After a five-minute infusion, serve the dish, sprinkled with plenty of herbs and seasoned with sour cream to taste.
6. Mushroom soup with porcini mushrooms, vegetables and herbs
Ingredients:
• 200-250 grams of porcini mushrooms;
• 250 ml of chicken stock;
• salt;
• 80 ml of dry wine (white);
• a teaspoon of curry;
• 100 grams of frozen peas;
• celery root;
• 100 ml of high fat cream;
• two medium carrots;
• ground white pepper;
• 220 ml of water;
• green onions;
• three medium onions;
• 30 grams of flour;
• 60-70 grams creamy. oils.
Cooking method:
1. Cut the peeled celery root and carrot into thin strips.
2. Chop the onion into cubes.
3. Mushrooms cut into plates.
4. Melt the butter in a small cauldron, spread the prepared mushrooms and vegetables, salt, and pepper. Fry everything, stirring ten minutes.
5. Remove the finished ingredients for a while in a plate.
6. Fry flour in the oil remaining after frying vegetables.
7. Pour the broth mixed with water in a thin stream, mix.
8. Add wine, cream.
9. Put the peas, simmer for no more than ten minutes.
10. Spread the vegetables set aside and season all the curries.
11. Before serving, we insist five to ten minutes. Serve, abundantly sprinkled with finely chopped green beam.
7. Mushroom soup with porcini mushrooms and chicken
Ingredients:
• 200 grams of pickled porcini mushrooms;
• 400 grams of chicken;
• one onion:
• three to four potatoes;
• two ordinary 80-gram processed cheese cakes (Friendship or Amber);
• 60 grams of sour cream;
• butter;
• spices.
Cooking method:
1. Wash the chicken fillet, cut into several parts, boil in two liters of water.
2. Put the peeled and chopped potatoes into the broth.
3. Drain the liquid from the pickled porcini mushrooms, cut into thin plates, add them to the chopped onion fried in oil.
4. Add sour cream to the mushrooms, stir, simmer for a couple of minutes.
5. We send all the ingredients from the pan to the pan, after boiling, pour the grated cheese, add spices, salt, greens to taste.
6. Bring the soup to readiness (until the cheese is dissolved in the broth), pour into plates.
8. Mushroom soup with porcini mushrooms and bacon
Ingredients:
• 350 grams of fresh white mushrooms;
• 200 grams of bacon;
• 150 grams of hard cheese;
• a small bunch of dill;
• two liters of water;
• salt;
• 400 grams of potatoes;
• one onion;
• three eggs.
Cooking method:
1. Peel the potatoes, cut them into cubes, put them in boiling salted water.
2. Boil the eggs in a separate saucepan.
3. Cut the bacon into strips, fry in a frying pan without oil for two or three minutes, add the mushrooms cut into strips, a quarter of the onion ring, fry everything together for seven minutes.
4. When the potatoes are almost boiled, add the contents of the pan to the pan, if necessary, salt.
5. After five minutes of boiling, spread the grated cheese, let it melt completely in the broth.
6. Serve, spilling mushroom soup in portioned dishes, garnishing with fresh herbs and egg halves.
Mushroom soup with porcini mushrooms - tips and tricks
• The mushroom broth turns out to be slightly dark, and if you do not use cream, sour cream or cheese when making the soup, add a little curry or a couple of tablespoons of chopped spinach to make the dish more interesting.
• To give any mushroom soup soft, soft notes, five minutes before cooking, you can add any cheese to taste in the broth: processed, hard; creamy or with a variety of flavors.
• If the recipe requires preliminary frying of mushrooms, fry them on the mix grows. and creamy. oils.
• When preparing mushroom soup with pasta, please note that in order for the vermicelli not to boil and not give the dish turbidity and a specific floury taste, the product must first be baked in a dry frying pan until golden.
• Be sure to soak dried mushrooms before cooking, otherwise it will not give either taste or aroma.
• Frozen porcini mushrooms should not be thawed beforehand; they should be immediately placed in boiling water.
• Do not ignore spices, but do not go too far with them. A small amount of aromatic herbs or spices will add their interesting notes to the mushroom soup from porcini mushrooms.
• If you overdone with water, and the soup did not come out as saturated as we would like, add cheese, sour cream or cream to the dish.
• If you are making mashed soup, make sure the consistency of the soup is uniform.
• Ready mushroom soup can be decorated with greens, chopped nuts and even smoked meats.
• And, of course, mushroom soup from porcini mushrooms without such an addition as fresh homemade croutons will not be complete. Do not forget to put on a table a plate with freshly prepared fragrant croutons.
