Porcini mushroom soup

Porcini mushrooms add incredible aroma and taste to any dish. They are delicious marinated, but they make especially good soups. We offer you 8 options for preparing this dish, which you can use at any time of the year.

Homemade dried porcini mushroom soup

Soaked dried mushrooms are stewed together with carrots, onions and cream. Then everything goes into a pan with boiled potatoes, boiled for a few more minutes with seasonings and decorated with herbs. It turns out to be a very satisfying and flavorful soup.

1. 
   How to cook porcini mushroom soup at home? First, we sort through the mushrooms and remove all debris. Next, place them in a suitable container, fill with warm water and set aside to allow them to swell.
2. 
   At this time, peel the potatoes, wash them and cut them into medium-sized cubes.Take a three-liter saucepan, pour water into it and put it on fire. Throw in the chopped potatoes, add a little salt and leave to cook.
3. 
   Now let's prepare the frying. Wash and peel the onions and carrots. Cut the onion into half rings. Heat a couple of tablespoons of vegetable oil in a frying pan and fry the onion in it until golden brown.
4. 
   Grate the carrots on a coarse grater and place them in a frying pan with onions. Mix everything well and continue frying.
5. 
   During this time, the mushrooms should have swelled. Using a slotted spoon, remove them from the water and chop them not too finely. Place them in the pan with the rest of the vegetables. Do not pour out the water in which the mushrooms have swelled. Strain it through cheesecloth and add 1-2 ladles to the pan with carrots, onions and mushrooms. Simmer everything together for another 5 minutes.
6. 
   Now pour the cream over the vegetables, mix and simmer for 3 minutes. If there is no cream, then you can take sour cream and spread it in a small amount of water.
7. 
   We also add ground black pepper, allspice and salt to the pan. We transfer the finished frying into the pan along with the remaining mushroom broth and mix everything.
8. 
   Add bay leaf to the soup, cook for another 5 minutes and remove from heat. If desired, add finely chopped dill.
9. 
   Leave the dish for 15 minutes to let it sit, after which you can pour it into plates. Bon appetit!

How to make fresh porcini mushroom soup?

The soaked mushrooms are boiled for 40 minutes, then potatoes are added to them and everything is cooked for another 10 minutes. Next, frying carrots and onions, bay leaf, salt and pepper are added to the soup. The result is a healthy and flavorful soup.

Cooking time: 2 hours.

Cooking time: 25 min.

Portions – 4.

Ingredients:

• Porcini mushrooms – 500 gr.
• Potatoes – 500 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Fresh greens - to taste.

Cooking process:

1. First, soak the boletus mushrooms in cold water for half an hour so that all the forest dirt is soaked. Next, rinse them well under running water, peel and cut into medium-sized pieces.

2. Peel the onions and finely chop them.

3. We also peel and grate the carrots on a coarse grater.

4. Heat a small amount of olive or other vegetable oil in a frying pan and fry the chopped vegetables in it until golden brown.

5. Place the chopped mushrooms in a saucepan, fill them with water and put them on the fire. Bring to a boil and cook for 40 minutes. Peel the potatoes, wash them and cut them into medium cubes. Now we send it to the mushrooms and cook for another 10 minutes.

6. Now add the prepared roast and bay leaf into the pan. Add salt and ground black pepper to taste and mix everything. Cook the soup for a couple more minutes and remove from heat. If desired, add finely chopped fresh herbs. Let the dish brew for a while under the lid, then pour it into plates and serve. Bon appetit!

Frozen porcini mushroom soup with potatoes

Frozen mushrooms are boiled in water for 40 minutes, removed from the broth, in which the potatoes are then boiled. Next, carrots and onions are fried, which are sent to the soup along with mushrooms. The finished dish is served with herbs and sour cream.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Portions – 6.

Ingredients:

• Frozen porcini mushrooms – 600 gr.
• Potatoes – 5-6 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Black peppercorns – 5-6 pcs.
• Salt - to taste.

Cooking process:

1. First, rinse the mushrooms well under running water without freezing them. Next, we transfer them to a saucepan in which we will cook the soup, fill it with water and send it to the fire. Bring to a boil and cook over medium heat for 40 minutes.

2. Peel the potatoes, wash them and cut them into medium-sized cubes or strips.

3. After the required time, remove the mushrooms from the resulting broth and transfer them to a separate container. Now add the chopped potatoes to the pan and cook until almost done.

4. Grate the peeled carrots on a coarse grater, and finely chop the onion. Heat a small amount of vegetable oil in a frying pan and fry the vegetables in it until golden brown. We send the finished frying into the broth with potatoes.

5. Cut the boiled mushrooms into smaller pieces and return them back to the soup. Add salt to taste, black peppercorns, stir and turn off the heat. Let the finished dish simmer a little under the lid.

6. Pour the aromatic soup into bowls and serve with sour cream and fresh herbs. Bon appetit!

Cream soup of porcini mushrooms with cream

Frying onions, carrots and mushrooms is added to the boiled potatoes. Next, everything is crushed with a blender, cream is poured into the soup, and it is brought to a boil. The result is a fragrant and light soup.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Portions – 6.

Ingredients:

• Frozen porcini mushrooms – 400 gr.
• Cream 20% – 200 ml.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Vegetable oil – 2 tbsp.
• Marjoram - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Dill - to taste.
• Parsley - to taste.

Cooking process:

1.First, peel the carrots and finely chop them or grate them on a coarse grater.

2. Peel the potatoes, rinse under running water and cut into medium-sized cubes. Next, transfer it to a saucepan, fill it with 600 ml of water and put it on the fire. Bring to a boil and cook until done.

3. We also peel the onions and cut them into cubes.

4. Finely chop the porcini mushrooms. There is no need to defrost them completely.

5. Heat a small amount of vegetable oil in a frying pan and fry the chopped onions in it until golden brown, 3-5 minutes.

6. Add carrots to the onions and fry for a couple more minutes.

7. Now place the chopped porcini mushrooms in the frying pan with the vegetables, salt and pepper to taste, add marjoram, mix everything and fry for another 7-10 minutes.

8. Place the finished frying into a pan with potatoes and grind everything with a blender until a homogeneous mass is obtained.

9. Gradually pour in the cream, constantly stirring everything with a blender. Bring the soup to a boil and turn off the heat.

10. Pour the finished dish into plates and serve, after garnishing with fresh herbs and croutons. Bon appetit!

A simple and delicious recipe for porcini mushroom soup with vermicelli

Soaked dried mushrooms are fried along with carrots and onions, after which they are sent to a pan with potatoes and noodles. The soup turns out very aromatic and tasty. It is served with herbs, sour cream or croutons.

Cooking time: 1 hour 50 minutes

Cooking time: 20 minutes.

Portions – 6.

Ingredients:

• Dried porcini mushrooms – 50 gr.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Vermicelli – 1/3 tbsp.
• Garlic – 1 clove.
• Mixture of peppers - to taste.
• Salt - to taste.

Cooking process:

1.First, take dried porcini mushrooms, put them in a suitable container and fill them with cold water. Soak for half an hour. Next, filter the mushroom water through cheesecloth and pour it into the pan. We send the boletus mushrooms there again, put everything on the fire, bring to a boil and cook for 30 minutes. Now we take out the mushrooms using a slotted spoon, and filter the resulting broth through cheesecloth several more times.

2. Peel the onions and cut into small cubes. Heat a small amount of vegetable oil in a frying pan and fry the onion in it until soft. We also clean the carrots, grate them on a coarse grater and add them to the onions. Sauté for a couple more minutes, after which we clear some space in the center of the pan and add finely chopped garlic there. Fry it for about half a minute and mix everything.

3. Cut the porcini mushrooms into small pieces and place them in a frying pan with other vegetables. Add pepper to taste, stir and fry for another 10 minutes.

4. At this time, peel the potatoes, wash them and cut them into medium-sized cubes. Add it to the mushroom broth and cook until almost done. Next, add the vermicelli and bring everything to a boil.

5. Place the finished frying into the pan with potatoes and vermicelli. Add salt to taste, mix and cook for a couple more minutes until the pasta is ready.

6. Pour the prepared aromatic soup into bowls, decorate with fresh herbs on top and serve with sour cream or croutons. Bon appetit!

How to cook porcini mushroom soup with barley?

Barley is boiled together with potatoes in a mushroom broth. Then fried carrots, onions and porcini mushrooms are added to them. The soup is cooked for another 5 minutes and served with finely chopped green onions.This dish is lean, but it turns out very tasty.

Cooking time: 1 hour 30 minutes

Cooking time: 20 minutes.

Portions – 6.

Ingredients:

• Green onions - 4 feathers.
• Carrots – 1 pc.
• Onions – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 1 tbsp.
• Dried porcini mushrooms – 50 gr.
• Potatoes – 2 pcs.
• Pearl barley – ½ tbsp.

Cooking process:

1. First, thoroughly rinse the pearl barley under running water and place it in a colander. Boil a small amount of water in a suitable saucepan. Place a colander with cereal on top, cover everything with a lid and steam for 30 minutes over medium heat.

2. We also wash the porcini mushrooms under running water and transfer them to a separate container. Boil 2 glasses of water and pour them over the mushrooms. Let it stand in this way for 15 minutes, after which we drain the mushrooms in a colander, cut them into strips and set them aside for now. Strain the resulting mushroom broth through cheesecloth.

3. Pour the mushroom broth into the pan in which we will cook the soup, bring to a boil and add the pearl barley. Cook for 20 minutes.

4. Peel and cut potatoes, onions and carrots into small cubes. Place the potatoes in a pan with pearl barley and cook for 10 minutes.

5. Heat a tablespoon of vegetable oil in a frying pan and fry the chopped carrots and onions until soft. Now add the porcini mushrooms and cook everything over medium heat for another 5 minutes.

6. Place the finished roast into the pan. Add salt and ground black pepper to taste and cook the soup for 5 minutes. Next, remove it from the heat, cover with a lid and let it brew for 10 minutes.

7. Pour the finished dish into plates, garnish with finely chopped green onions and serve.Bon appetit!

Homemade porcini mushroom soup with chicken broth

Soaked dried mushrooms are boiled in chicken broth, and then fried onions with carrots and noodles are sent there. At the end of cooking, spices are added and the finished soup is served to the table.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Portions – 6.

Ingredients:

• Dried porcini mushrooms – 100 gr.
• Chicken broth – 1.5 l.
• Carrots – 2 pcs.
• Onions – 1 pc.
• Flat noodles – 100 gr.
• Fresh greens – 3 tbsp.
• Vegetable oil - to taste.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

1. Before starting cooking, soak the dried mushrooms in water for a couple of hours. Next, pour chicken broth into the pan, bring it to a boil and throw in the soaked boletus mushrooms. Cook them for 10-15 minutes.

2. At this time, peel the onions and carrots and cut them into medium-sized pieces.

3. Heat a small amount of vegetable oil in a frying pan and fry the chopped onions and carrots for a couple of minutes until soft.

4. Next, place the prepared vegetable frying in a saucepan with broth and mushrooms. Now add the noodles into the soup and cook the soup until it is ready.

5. At the end of cooking, add salt and ground black pepper to taste, as well as finely chopped herbs. Turn off the heat, cover the soup with a lid and let it brew for a few minutes. You can also add the remaining chicken meat to the dish after preparing the broth. Pour the mushroom soup into bowls and serve. Bon appetit!

Delicious porcini mushroom soup with melted cheese

Mushrooms are boiled together with potatoes. Then they are served with fried onions and carrots and melted cheese.The result is a very tasty, rich and aromatic dish that will delight everyone at lunch or dinner.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Portions – 6.

Ingredients:

• Potatoes – 700 gr.
• Porcini mushrooms – 300 gr.
• Processed cheese – 300 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Vegetable oil - to taste.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

1. First, thoroughly wash the mushrooms under running water. Next, dry them and cut them into small pieces. Pour water into the pan in which we will prepare the soup, put it on the fire, bring to a boil and throw in the chopped boletus mushrooms. Cook them for about half an hour.

2. Peel the potatoes, wash them and cut them into medium-sized cubes. Then put it in a saucepan with mushrooms and cook everything together for another 10 minutes.

3. At this time, peel the onion and cut it into small cubes. We also peel the carrots and grate them on a coarse grater. Heat a small amount of vegetable oil in a frying pan and fry the prepared vegetables in it until soft.

4. Place the resulting fry into a pan with mushrooms and potatoes. Cook for a couple more minutes. At the end of cooking, add processed cheese to the soup and mix everything well until it is completely dissolved. Add salt and pepper to taste and turn off the heat. Cover the soup with a lid and let it brew for about 10 minutes.

5. Pour the finished dish into plates, decorate with fresh herbs and serve. Bon appetit!