The most delicious soup with porcini mushrooms. Mushroom soup from fresh mushrooms: recipes. From white mushrooms

I love mushroom dishes. I love, I love to cook soup and make gravy. To be able to enjoy my favorite dishes, I regularly harvest mushrooms for the winter in, and in the form. But today I will cook soup from fresh mushrooms, and soup from the best mushrooms - porcini. In order not to make the dish heavier and not to interrupt the wonderful mushroom taste and aroma with numerous components, I will cook the soup without frying, using a minimum of ingredients. This is a great summer light soup. To enhance the taste, I will cook the broth on pork ribs.

Well, let's get down to business: we will learn how to cook mushroom soup from fresh porcini mushrooms ...

Let's prepare the ingredients: sort the mushrooms, cut off the wormy places, clean the mushrooms from sand and various forest debris. Peel potatoes, onions and carrots. You don't need a lot of mushrooms for soup. The aroma will be unsurpassed even from a few pieces. But, of course, the more mushrooms, the better.

Rinse the pork ribs, put them in a saucepan and put the broth to boil. Depending on the meat, cook the broth from forty minutes to an hour.

We cut the potatoes into cubes - not very large.

Carrots can be grated, or cut into small cubes or thin rings. Chop the onion finely.

After the ribs are cooked for 40 minutes, add the potatoes.

Then immediately - carrots and onions.

And then, mushrooms. Mushrooms cut arbitrarily as you like. We will need to cook potatoes and onions for about the same time, so everything can be laid at the same time. We cook for about half an hour.

At the end, add dill and Bay leaf OK.

Light mushroom soup made from fresh porcini mushrooms is ready.

Noble porcini mushrooms are great for cooking a variety of dishes. But they are especially good in a transparent, unusually fragrant and rich soup. Consider the options and subtleties of their cooking. We present 3 recipes for soups from fresh, dried and frozen porcini mushrooms.
Recipe content:

There is nothing healthier for lunch than a plate of fresh hot soup. This is an extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, mushrooms are used fresh, frozen, dried, canned, pickled. However, those that are at hand. Especially appetizing and tasty soup is obtained from fresh mushrooms. But most often soups are cooked using dried porcini mushrooms.

Soups are usually supplemented with various products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some cooks believe that porcini mushrooms are self-sufficient and additional products simplify their taste, therefore, neither cereals nor vegetables are recommended.

Mushroom cream soups are very common. They are boiled in the same way as usual, after they are cooled, they are pierced with a blender to the consistency of mashed potatoes and heated again, without boiling. And in order for the soup to be tastier, it must be given time to brew a little.

How to cook porcini mushroom soup - cooking secrets

From time immemorial, mushroom soup has been classified as an exquisite gourmet first course, but any and even an inexperienced culinary specialist can cook it. To know how to cook porcini mushroom soup, you need to know general recommendations, then the soup will have a fragrant and rich mushroom soup.

For mushroom soup from porcini mushrooms, any mushrooms are used. Fresh put raw or pre-fried. The roasting process will reveal a unique mushroom aroma.
The most rich and delicious yushka is obtained from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal the taste.
The standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
Pickled and salted mushrooms will add a refined taste to the soup, and a combination of salted and fresh mushrooms will give an unforgettable aroma.
For a rich soup, dried mushrooms ground into powder are added to the soup. So the dish will become more satisfying and denser.
Spice adds richness to any soup. But porcini mushroom soup does not need additional additives. It can be supplemented only with black ground pepper and herbs.
Flour will add density and density to the dish. It is pre-fried in a pan, and then diluted with broth and added to the bulk.
French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
The dish is served with sour cream, herbs and crackers.
Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all trace elements and useful material and most importantly the flavor.
Store dry mushrooms in a dry place in a paper bag or cardboard box.

White mushrooms belong to the first category of elite mushrooms. They are very well perceived and absorbed by the body, contain a beneficial substance that affects the strength and growth of nails, hair health and skin elasticity. There are many recipes for their preparation, but soup is considered a classic.

Calorie content per 100 g - 36 kcal.
Servings - 5
Cooking time - 50 minutes

Ingredients:

White mushrooms - 300-350 g
Water - 1.5 l
Carrot - 1 pc.
Dill, parsley - 2 sprigs
Bay leaf - 2-3 pcs.
Onion - 2 pcs.
Potatoes - 4 pcs.
Olive oil - 2 tbsp
Salt - 1 tsp or to taste

Step by step preparation:

Clean mushrooms from sand and branches. Dip in cold water and soak for 15 minutes. Wash thoroughly after each mushroom. Cut larger ones into smaller pieces. Place the mushrooms in a saucepan drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pan, they are ready.
Remove the boiled mushrooms from the broth, put on the countertop and dry. Then fry in olive oil until golden brown. Return them to the broth.
Saute the onion in a frying pan in oil until transparent and send to the pan.
Peel potatoes with carrots, wash, cut into pieces and put in soup.
Put the pan on the stove, boil and simmer until the vegetables are ready.
For 5 minutes, put the bay leaf, season with salt and pepper and add chopped herbs.

When there is a blizzard outside the window, and you don’t want to go for groceries, then a bunch of dried porcini mushrooms will be a real salvation. Of these, you can quickly cook the most common, at the same time delicious mushroom soup, which is very tasty served with sour cream.

Ingredients:

Dried mushrooms - 50 g
Water - 1.5 l
Potatoes - 4 pcs.
Carrot - 1 pc.
Bulb - 1 pc.
Bay leaf - 1 pc.
Peppercorns - 2 pcs.
Butter - for frying
Wheat flour - 1 tbsp
Sour cream - for serving
Greens - bunch
Salt - 1 tsp or to taste

Step by step preparation:

Wash the mushrooms, pour boiling water over them and leave to infuse for 20-25 minutes.
Peel the onion with carrots, finely chop the first, grate the second on a coarse grater. Saute vegetables in a skillet butter until golden. At the end, add flour, mix and fry for a couple of minutes.
Rinse the swollen mushrooms under running water, cut and throw in boiled water. Then pour in the water in which they were soaked.
After 20 minutes, put the diced peeled potatoes. After 10 minutes, salt, pepper, add the roast, bay leaf and cook until the potatoes are ready.
Leave the finished soup to infuse for 15 minutes and serve with sour cream and herbs.

Many cooks believe that frozen mushrooms are not the best option for mushroom soup, since the stew with them is not very rich and fragrant. But there are exceptions to any rule, and this recipe is proof of that.

Ingredients:

Frozen porcini mushrooms - 500 g
Pearl barley - 250 g
Frozen green peas - 250 g
Parsley root - 100 g
Celery root - 100 g
Water - 2.5 l
Garlic - 3 cloves
Allspice peas - 2 pcs.
Carrot - 1 pc.
Bulb - 1 pc.
Butter - for frying
Sour cream - 2-3 tablespoons
Salt - 1 tsp

Step by step preparation:

Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots - into strips, potatoes - into cubes, garlic - finely chop.
Pour frozen mushrooms with cold water and leave for half an hour. Throw them in a colander, rinse and cut into pieces.
Melt the butter in a frying pan and sauté the onion for 5 minutes.
Add mushrooms and cook over moderate heat for 10 minutes.
Pour water into the pan, boil, put the parsley and celery and boil for 10 minutes.
Put the carrots in the pan and cook for 10 minutes.
Add the potatoes to the pot and cook the soup for another 10 minutes.
Add mushrooms with onions and continue cooking for 5 minutes.
Boil the barley in advance until tender and season the soup with it.
Put green peas, laurel, allspice peas, chopped garlic, dill and mix.
Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before cooking and leave the soup to infuse under the lid for 15 minutes.

In the midst of a mushroom season, the Lord himself ordered to cook mushroom soup from strong and fragrant porcini mushrooms! There are many recipes for a delicious noble dish, each housewife has her own, branded one. I have several of them, I cook them differently according to my mood. The dish turns out to be hearty, although it does not always contain meat, mushrooms are also protein.

Strong boletus is admirable, dishes prepared with white mushrooms are traditional in the cuisine of Russia and other countries. Soup is an all-season dish; it is prepared from fresh, dried and frozen mushrooms. Meat-eaters can cook a dish in beef and pork bone broth, with chicken.

How to cook mushroom soup with porcini mushrooms - secrets

The peculiarity of the fungus is that when thermally processed, it does not lose its shape and color. The noble mushroom gives a rich transparent broth, unlike its other counterparts, white mushrooms do not need to be pre-boiled, removing harmful substances.

A rich mycelium is almost impossible to spoil, especially knowing a few cooking secrets:

Take a lot of mushrooms, do not regret classic recipe it is white that reigns, and the remaining components only add richness.
Cut the mushrooms coarsely, in a plate they look beautiful and delight the eye.
Mushrooms are boiled for about 35-40 minutes, cook longer - only spoil, the unique taste of the mushroom will disappear, and the aroma will be lost.
Dry whites are first broken into pieces (quite large, otherwise they will be lost in the soup), soaked, then boiled for 20 minutes, no longer.
Garlic and white wine will add some zest to the broth. They are added in the process of frying carrots with onions.
Barley is a traditional dressing for mushroom soups, however, vermicelli is also very out of place.

Classic Mushroom Soup Recipe

Do you want to know the real taste? white fungus, cook a classic soup without adding additional ingredients to it.

Take:

White.
Water - 1.5 liters.
Potato - 3-4 pcs.
Peppercorns, garlic - a clove, sunflower oil, salt, sour cream in a plate.

Step by step preparation:

Prepare the mushrooms in the boil - peel, wash and chop coarsely.
Fold in water, let it boil and cook for 40 minutes, not forgetting to remove the foam. If desired, immediately add bay leaf and peppercorns. I never put laurel - I don't like it.
Chop the onion and grate the carrots, then fry them one by one. Garlic is fried at the same time as the onion, if you decide to add it.
When the whites are ready, put the potatoes cut into strips in a saucepan. Shortly before the potatoes are ready, add the frying. You need to salt the soup at the end of cooking, along with the addition of fried onions and carrots.

Classic mushroom soup with dried porcini mushrooms

It takes quite a bit of time to cook, and the taste justifies your hopes. I used to cook without garlic, but lately I’ve been adding it, and I don’t regret it at all - a certain zest and a special charm appear.

You will need:

White, dried.
Bulb - 1 pc.
Chicken broth, or replace with vegetable - 750 ml.
Garlic - 2 cloves.
Oil - 3 tbsp. spoons.
Salt, parsley, pepper and sour cream - take to taste.
Potatoes are added to the dish if desired.

Cooking:

First, break dry mushrooms into pieces and soak for several (preferably overnight) hours - they should become soft.
In a frying pan (in a small saucepan), fry finely chopped onion with garlic in oil. They must become transparent.
Add mushrooms to the onion and garlic, simmer over low heat together until the volume is less than half.
Transfer to a saucepan and pour in the broth. Sometimes I cook mushroom soup with chicken, but then I take it, boiled, from the broth, and cut it into pieces.
Don't forget to season with salt and black pepper. After boiling, make the smallest fire and cook for about fifteen minutes. In a plate, serving, put sour cream and parsley.

white barley soup recipe

Barley and meat broth will add richness to the soup, this recipe is also considered a classic cooking option.

You will need:

Mushrooms.
Meat broth.
Barley - 60 gr.
Lukovka.
Carrot.
Potato - 3 pcs.
Bay leaf, pepper, garlic, sour cream and herbs in a plate, salt.

Cooking:

Soak barley beforehand - the cereal will cook faster.
Boil the mushrooms (40 minutes), adding the carrots cut into circles and the whole onion. Remove the onion after cooking the mushroom broth and discard.
Lay barley, cook for 20 minutes, add potatoes and cook until it becomes soft.
Add pepper, bay leaf, salt, let it boil strongly and remove from the burner. If you have time and patience - let the dish brew a little. Serve with herbs and sour cream.

Soup with noodles from frozen porcini mushrooms

Optionally, cook a dish with the addition of meat, the condition is not strict, mushrooms are also a complete protein and the soup will turn out to be satisfying in any case.

Mushrooms, fresh, frozen or dried.
Potato - 3 pcs.
Onion and carrot - 1 pc.
Vermicelli - a handful.
Salt.

Cooking:

It is very convenient to cook from frozen mushrooms - throw them into water, let it boil and cook until tender for 40 minutes.
Fry finely chopped onions, add grated carrots to it.
Add potatoes to the mushroom broth, let it cook for 10 minutes, add the vermicelli.
When the potatoes with noodles are ready, add the frying, salt and pepper, put the bay leaf if desired.

Delicious soup with cheese and mushrooms

Take:

Mushrooms - 400 gr.
Lukovka.
Potato - 4 pcs.
Processed cheese - 3 pcs.
Water - 2.5 liters.
Sunflower oil, salt.

Fry finely chopped onions, add chopped whites to it and cook for 40 minutes, no more.
Boil the water, add the potatoes chopped into a nightingale, when it is cooked, put the mushrooms with onions and grated processed cheese. The cheese will be easier to rub if you freeze a little in the freezer.
Salt the soup, let it boil strongly and remove from the burner.

Fresh porcini mushroom soup

There are many recipes for cream soup, I picked up the simplest one, with cream. Gourmets add to the ingredients cauliflower Try it, I haven't done it yet.

Take:

White - 400 gr.
Onion - 2 pcs.
Butter - 50 gr.
Chicken broth - 2 cups.
Cream, fatty - a glass.
Pepper, salt, herbs.

Melt half the butter in a frying pan and fry the finely chopped onion.
Cut the mushrooms, add to the onion and fry a little together.
Put the mushrooms with onions into the boiled broth, cook for a quarter of an hour and transfer to a blender.
Grind to a puree and return to the pot.
Pour in the cream, add spices and bring to a boil.
Boil, stirring, for five minutes, then proceed to the tasting - you will get incredible pleasure.

The recipe for soup with mushrooms in a slow cooker

Take:

Mushrooms - 500 gr.
Potato - 4 pcs.
Carrot.
Water - 1.5–2 liters.
Sunflower oil for frying.
Salt, herbs, pepper.

We set the "Baking" mode and fry the chopped onion, then add the grated carrots and continue to fry for 10 minutes.
Put washed and chopped mushrooms in a bowl, fry for a quarter of an hour.
Add shredded potatoes and pour in water.
Cover the lid, change the mode to "Stew", continue cooking the soup for an hour and a half. If desired, half an hour before readiness, put the shabby melted forty.

There are countless recipes for porcini mushroom soup, I am attaching a video recipe, and let the most delicious dishes be on your table! With love… Galina Nekrasova.

When I feel sad and somehow internally chilly, I cook soup. I choose some simpler recipe so as not to stand at the stove for a long time - to quickly chop everything up and then sit and wait for the soup to cook, inhaling delicious aromas. Today I have a particularly fragrant soup of frozen porcini mushrooms, a recipe with a photo from the category “you can’t imagine it easier”. Spartan food set - mushrooms, potatoes, onions, carrots, some spices and herbs. This is the recipe Have a good mood. Don't believe? And you try. It is enough to eat a plate of such a soup of porcini mushrooms - and there will be a warm feeling that you have been well taken care of. The taste of the soup depends entirely on the quality of the mushrooms. I have them, they are awesome. A week ago, my mother brought me two bags of frozen porcini mushrooms. I put them in the freezer, but as soon as I opened it, the whole kitchen was immediately filled with the thick aroma of summer, August, early foggy morning. My parents prefer to go to the forest at five o'clock in the morning, according to the old post-war habit, when they went to the forest for mushrooms, as if they were harvesting, and whoever gets there first will get all the mushrooms. Strong, even mushrooms, without a single wormhole. We just managed to get out after the rain - and immediately they were once and in a basket. Mom froze them like that - entirely, only cleaned the legs a little from turf and moss. All I had to do was thaw them, rinse and chop them. Frozen mushrooms cook very quickly. 15 minutes - and the soup is ready.

Ingredients:

Frozen white mushrooms - 250-300 grams,
Potatoes - 2 pieces (slightly larger than average),
Bulb - half a medium size,
Carrot - half
Vegetable oil for frying - 1-2 tablespoons,
Water - 1 liter,
Salt - to taste (I put half a teaspoon)
Spices - to taste (I added a pinch of dried crushed garlic and a little freshly ground pepper)

How to cook frozen porcini mushroom soup

So, we have frozen mushrooms. They need to be transferred from the freezer to the refrigerator in advance so that they completely thaw. In no case should mushrooms be put in water - they will give the lion's share of their wonderful aroma to the water. And we need to keep it as much as possible.

Soup will take a little time to prepare. Let's start with the bow. It needs to be washed, peeled and cut into small enough pieces.

Pour into a skillet or heavy bottomed saucepan vegetable oil. Add the onion and sauté over low heat, stirring occasionally. Do not leave the stove so that the onion does not burn. As soon as it becomes transparent, you will immediately need to put the carrot.

You can chop it thinly with a knife, grate it on a regular grater, or use a device for Korean carrots - then the soup will turn out to be very aesthetic. Mix carrots with onions and fry for another five minutes.

Our mushrooms have already defrosted and become soft. I don’t use thawed water from under them, because it either needs to be filtered so that sand does not creak on the teeth, or drained. I am not in the mood to conjure in the kitchen, so I wash the mushrooms, clean off the remnants of the turf and cut the mushrooms. If you want to get such distinct pieces, then cut off the leg about a centimeter from the hat and cut it into centimeter-wide pieces. And put the rest with the hat up. Cut in half, and then take a half and cut neat pieces across - you will get quarters with a distinct shape of mushrooms. Of course, this can only be organized if the mushrooms are medium-sized.

We send the chopped mushrooms to the pan, mix with onions and carrots and fry for a couple more minutes.

All that's left is potatoes. We clean it and cut it medium-sized. I generally cut into strips, like for frying, and then also in half, because I don’t like it when large potato chunks float in the soup. I like the potato pieces to fit in a tablespoon.

Next, we need to fill everything with water. I take only 1 liter for such a quantity of products, because I like the soup to be rich in taste and to have more thick. Water can be taken cold or boiled in advance - then the soup will cook even faster.

We put the pan on the stove, salt, bring to a boil, turn the heat up to a third, close the lid and cook for 10-15 minutes until the potatoes boil. At the end, add spices. Next, turn off the stove and let the soup brew for at least 20 minutes. Remember, the longer the soup sits, the more flavorful it becomes.

That's all. You can serve this mushroom soup with chopped herbs. Maybe with sour cream.

Bon appetit!

Making soup from fresh porcini mushrooms is a fairly simple process that allows you to provide for your family. light meal rich in vegetable protein. There are various recipes for making soup from fresh porcini mushrooms: they mainly differ in what kind of broth is used for them. You can cook a soup of fresh porcini mushrooms in chicken and meat broth, or you can use mushroom broth as a base. Also, compositions from mushrooms and some vegetable crops. Before you cook fresh porcini mushroom soup, we recommend choosing the right composition for the future dish 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.

According to the recipe for fresh porcini mushroom soup, peeled, washed and chopped mushrooms are put in a saucepan, butter is added, salted to taste, poured with water and boiled for 15-20 minutes. The soup is 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 the products:

100 g white mushrooms
1 faceted glass of sour milk
6 art. spoons of oil
1 liter of water
2 tbsp. spoons of cereal
2 eggs
black pepper and parsley to taste

Mushroom soup with sour cream.

Before you cook soup from fresh porcini mushrooms, prepare the following composition of the products:

fresh porcini mushrooms - 200 g
onion - 1 pc.
carrots - 1 pc.
flour - 1 tbsp. spoon
tomatoes - 1-2 pcs.
apple - 0.5 pcs.
water - 1 l
sour cream - 1-2 tbsp. spoons
dill or green onion

Check out this fresh porcini mushroom soup recipe pictured for basic steps.

Cut fresh mushrooms into cubes and lightly fry in fat.

Add chopped onion, grated carrots and flour, lightly brown.

Pour hot water, salt and cook for 10-15 minutes.

Put the tomatoes and apple, cut into thin slices, boil for a few more minutes.

When serving, add sour cream, dill or onion to the soup.

Recipe for a delicious soup of fresh porcini mushrooms with nettles

Compound:

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

The recipe for a delicious soup made from fresh porcini mushrooms allows you to use both russula and boletus, which need to be cut into pieces, fried in oil and boiled together with potatoes for 20-30 minutes.
After that, add finely chopped nettles and continue to cook for another 5-10 minutes.
Season with sour cream, dill, bring to a boil.
Serve with croutons.

Delicious mushroom soup with fresh porcini mushrooms

Compound:

5 - 6 fresh porcini mushrooms
5 potatoes
1 carrot
parsley root
1 bulb
1 tomato
1 st. butter spoon
1 liter of water

To prepare a delicious mushroom soup from fresh porcini mushrooms, chop the vegetables as indicated in the previous recipe. Fry carrots, onions, parsley, tomatoes in oil. You can also sauté mushroom stalks. Put the chopped caps of fresh mushrooms into the boiling broth and cook for 35-40 minutes. Add potatoes, browned vegetables and cook until the products are completely softened. For 5 - 10 min. salt the soup before the end of cooking.

How to cook fresh porcini mushroom soup

Compound:

250 g fresh porcini mushrooms
800 g potatoes
1 carrot
Parsley
1 bulb
1 st. a spoonful of fat
1 st. a spoonful of sour cream
leek
tomatoes
greenery
spices

Potato soup with fresh mushrooms can be cooked in meat or bone broth, as well as vegetarian. Finely chop the roots of fresh mushrooms and sauté with fat, chop the caps and boil in broth or water for 30-40 minutes. Before preparing the soup from fresh porcini mushrooms, cut the vegetables into slices, chop the onion and sauté all together with fat. Cut potatoes into cubes. Put browned mushroom roots, vegetables and potatoes into boiling broth with mushrooms and cook for 15-20 minutes. For 5 - 10 min. before the end of cooking, add chopped tomatoes, a limited amount of bay leaf and pepper grains.

Serve soup with sour cream and herbs.

How to cook soup from fresh porcini mushrooms

Compound:

500 g fresh porcini mushrooms
500 g potatoes
200 g roots and onions
2 tbsp. butter spoons
3 liters of water
Bay leaf
green onion
dill
sour cream

Clean and wash fresh mushrooms. Before cooking soup from fresh porcini mushrooms, cut off the legs, chop and fry in oil. Separately fry the roots and onions. Cut mushroom caps 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, onion, salt, pepper, bay leaf into the pan and cook for another 10 minutes. When serving, add sour cream, finely chopped green onions and dill.

Soup with fresh porcini mushrooms with cream

Ingredients:

450 g fresh porcini mushrooms
6 - 8 potatoes
green onion
bunch of greens
1 st. butter spoon
1 - 2 bulbs
1/2 - 1 cup sour cream or cream

450 g peeled fresh mushrooms, washed several times in cold water. Fry finely chopped onions in oil, add mushrooms, pour 12 glasses of water, cook until cooked, add a little salt. Then put green onions, 1 - 2 onions, a bunch of parsley, celery and leek, season with a spoonful of flour, boil. For 20 min. before serving, add 6-8 slices of chopped potatoes to the soup of fresh porcini mushrooms with cream, boil. Serving, put fresh sour cream or cream and bring the soup to a boil with them. You can add ground black pepper.

How to cook mushroom soup with fresh porcini mushrooms

Compound:

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

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

Soup of porcini mushrooms with vegetables.

Ingredients:

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

Clean the mushrooms and cut into slices. Peel the carrots, wash and cut into slices. Pour 1.5 liters of water into the pan, salt, put prepared mushrooms and carrots, put on fire, bring to a boil and cook for about 20 minutes. Add prepared diced potatoes and bay leaf, bring to a boil and simmer until tender. Then remove from heat, add butter. Season with eggs, ground black pepper and sprinkle with chopped parsley.

Fresh porcini mushroom soup with chicken

Compound:

100 g fresh porcini mushrooms
1.2 kg chicken
200 g vermicelli
60 g celery root
25 g parsley root
black peppercorns
salt to taste
parsley

Before preparing a soup of fresh porcini mushrooms with chicken, cut the prepared bird into small portions, put in a saucepan, 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 saucepan , pour cold water, put on fire, bring to a boil and cook over low heat with a slight boil. Peeled vegetables and mushrooms cut into cubes and dip into boiling soup. When the meat is cooked until half cooked, add black peppercorns, salt and parsley. 1-2 minutes before the end of cooking, add vermicelli, previously boiled until tender in salted water, bring to a boil and remove from heat.

Before serving, add chopped parsley to soup bowls.

Soup with fresh porcini mushrooms with meat

Components:

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

Cut the meat across the grain into 4-5 pieces, beat off and lightly fry on both sides. Then lower it into a cooking pot, pour 1 liter of boiling water and the liquid formed in the pan when frying the meat. When the meat becomes semi-soft, put the potatoes and cook until fully cooked. 10 minutes before the end of cooking, add chopped pickled cucumber, boiled mushrooms and seasonings prepared and cut into pieces, continue cooking. On the table, soup from fresh porcini mushrooms with meat, serve transparent or with sour cream. Sprinkle with herbs on top.

Fresh mushroom soup with onions.

Ingredients:

300 g fresh porcini mushrooms
300 g onion
2 tbsp. butter spoons
1 l broth
salt and pepper - to taste

Fresh porcini mushrooms, 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 with soup. Thinly slice white bread slices, spread with butter, sprinkle with grated cheese and put in the oven for a few minutes until the cheese begins to melt and lightly browned.

Soup-puree from fresh porcini mushrooms.

Compound:

500 g beef with bones
1 carrot
1 bulb
400 g fresh mushrooms
3 art. spoons of flour
1 st. butter spoon
1 egg yolk
1 ½ cups milk
3 liters of water
salt - to taste

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

Mushroom soup with grits.

Compound:

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

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

Mushroom soup with tomatoes.

Compound:

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

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

Meat soup with mushrooms.

Compound:

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. spoon
flour - 1 tbsp. spoon
sour cream - 1 tbsp. spoon
parsley root
pepper
parsley or dill

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

Mushroom soup with garlic and pepper.

Compound:

fresh porcini mushrooms - 500 g
onions - 2-3 pcs.
cornmeal - 1 tbsp. spoon
cilantro
parsley
dill
garlic
pepper
purified walnuts- 0.5 cup

Boil fresh mushrooms, put in a colander and cut into strips. Finely chopped onion fry 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 the soup. Boil for 10 minutes, add finely chopped greens, salt, crushed garlic and capsicum. Boil for another 5 minutes, then remove from heat and add crushed nuts. Top with fresh herbs before serving.

Summer mushroom soup.

Compound:

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

Heat oil in a saucepan, add chopped roots, diced onion, chopped mushrooms and simmer in a saucepan covered with a lid for about 5 minutes. Then pour in 250 ml of water, put peeled and diced potatoes, cook for about 10 minutes. In a frying pan, heat the lard, add flour, fry until golden brown, pour everything into hot water and mix thoroughly to avoid lumps. Add crushed cumin, finely chopped cabbage, salt. When the cabbage is cooked, put garlic and marjoram mashed with salt. Instead of cabbage, you can use green peas and beans.

Watch the fresh porcini mushroom soup recipes in the video, which shows the basic cooking techniques.