Porcini mushroom soup: photo recipes with potatoes, cheese, vermicelli, pearl barley and others

Reviews (2)

9

Prepared by: Dashuta

09/10/2014 Cooking time: 1 hour 50 minutes

This simple soup of porcini mushrooms with noodles, prepared completely without meat, turns out to be so tasty, aromatic and satisfying that you won’t even notice how your plates become empty.

Fragrant fresh porcini mushroom soup - step by step photo recipe

Mushroom soup is one of the most delicious and delicious first courses. Chanterelles, honey mushrooms, and boletus mushrooms are suitable for its preparation, but, of course, the most aromatic ones come from white ones. The rest of the products are very simple and affordable.

If you use dried herbs rather than fresh ones, they should be added at the end of cooking so that during the infusion they give off their taste and aroma.

Your rating: ( 8 ratings, average: 5.00 out of 5)
Cooking time: 40 minutes

Quantity: 4 servings

Delicious frozen porcini mushroom soup

When frozen, all the beneficial, taste and aromatic properties of porcini mushrooms are completely preserved. This means you can also use frozen foods. The following photo recipe will tell you how to cook an awesome soup from them.

Ingredients:

• Frozen porcini mushrooms – 600 g;
• Large potatoes - 1 pc.;
• Medium carrots - 1 pc.;
• Onion - 1 pc.;
• Bay leaf - 1 pc.;
• Salt, pepper - to taste.

Cooking method:

1. First, peel the carrots and grate them on a medium grater. We also clean the onion, wash it and cut it into small cubes.

2. Wash the potatoes, peel them, cut them into medium-sized cubes and wash them again. Pour boiling water over the mushrooms so that they defrost faster, in addition, this will wash away excess dirt from them. Drain in a colander.

3. Place the onion in a heated frying pan with vegetable oil. Fry until translucent, add carrots and fry until golden brown. Place the prepared roast, potatoes, salt, and bay leaf into the pan.

4. Fill with boiling water and put on fire. Once it boils, add the thawed mushrooms (if they are frozen whole, first cut them into pieces).

5. After boiling again, cook over medium heat for about 30-40 minutes. Turn off the heat and let it brew for a quarter of an hour. According to this recipe, frozen mushrooms in the soup do not turn into porridge and taste no different from fresh ones.

How to make dry porcini mushroom soup

Cooking a delicious soup from dry white boletus according to this recipe is not difficult. The finished soup will be rich, satisfying, aromatic and tasty. This is an excellent option for lenten, vegetarian and regular menus.

Ingredients:

• Dried mushrooms – 50 g;
• Potatoes – 3-4 pcs.;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Cream – 100 ml;
• Salt – 1 tsp;
• Black pepper – 1 tsp;
• Bay leaf;
• Vegetable oil;
• Dill.

Cooking method:

1. We take the necessary products. Pour chilled boiled water over the dried mushrooms and leave to soak.

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

3. Pour water into a saucepan and place it on the stove. Immediately pour in the potatoes.

4. We also wash other vegetables and herbs. Chop the onion into small cubes.

5. Pour vegetable oil into a heated frying pan and add onion. While it is fried, grate the carrots on a fine grater.

6. Place in a frying pan and sauté together until golden brown. When the frying is almost ready, pour cream into it.

7. Finely chop the well-soaked mushrooms. Pour the roast into the pan, add salt and stir.

8. When the water boils, add the mushroom slices, black pepper and bay leaf. Chop the greens, add to the soup, cook for another 5 minutes and turn off.

9. Let it sit for a while and pour into plates. Try making this soup at least once, and it will definitely become your favorite.

Delicate creamy porcini mushroom soup

Cream of mushroom soup is best prepared from porcini mushrooms, because they give off a particularly bright aroma. The dish turns out very tender and will definitely please the whole family. It is so tasty and beautiful that it can even be included in the holiday menu.

Ingredients:

• Porcini mushrooms – 300-400 g;
• Cream – 100 g;
• Potatoes – 3 pcs.;
• Onions – 1 pc.;
• Garlic – 2 cloves;
• Butter – 30 g;
• Salt, pepper - to taste;
• Dill and other greens.

Cooking method:

1. Peel the potatoes, cut them into 4-6 parts, wash them and send them to boil.
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2. Wash the boletus mushrooms thoroughly and remove the skin. Cut into large random pieces.

3. Melt the butter in a frying pan, add the mushrooms and fry a little.

4. Meanwhile, peel the onion, cut into slices and place in a frying pan. Add garlic, salt, pepper and cream there. At a low simmer, keep it on the fire for 3-5 minutes.

5. When the potatoes are almost cooked, put the contents of the pan into the pan. Let it simmer a little, grind with a blender until creamy and leave for another 3 minutes.

6. Let it cool a little. Add greens if desired. We pour it into plates and invite the family to the table. In addition to this dish, it is best to serve white croutons.

Mushroom soup with beef and buckwheat noodles

A hearty and extremely healthy soup, the best lunch for children.

Ingredients:

• Beef – 300 g
• Buckwheat noodles (dry) – 75 g
• Carrots – 1 pc.
• Leek – 100 g
• Garlic – 2 cloves
• Soy sauce – 2-3 tbsp.
• Sunflower oil – 40 g
• Salt, pepper - to taste

Preparation:

Boil beef until done

Chop carrots and onions, fry in a frying pan, then add chopped mushrooms, simmer until tender, add soy sauce at the end

When the meat becomes soft, add the fry and noodles, cook until the noodles are ready. At the end add chopped garlic. When serving, sprinkle with herbs

With potatoes

Ingredients:

• Fresh porcini mushrooms – 200 g;
• Potatoes – 3-4 pcs.;
• Onions – ½ pcs.
• Salt to taste;
• Vegetable oil;
• Water – 2 l.

How to prepare:

1. Peel the onion, wash it and cut it into small cubes. Fry until transparent.
2. Wash fresh boletus mushrooms thoroughly and cut into slices. Place in a frying pan and fry a little.
3. Pour the fried mushrooms into a saucepan, add water, salt and boil for a quarter of an hour.
4. Peel the potatoes and cut into small cubes. Add to soup and cook until potatoes are fully cooked.
5. Add greens if desired.

With cheese

Ingredients:

• White mushrooms, dried or fresh – 50 g;
• Potatoes – 500 g;
• Carrots – 1-2 pcs.;
• Onions – 1 pc.;
• Processed cheese – 400 g;
• Salt, pepper - to taste.

What we do:

1. Pour boiling water over the mushrooms for 20-30 minutes, rinse with cold water and cut into small pieces.
2. Bring the water in the pan to a boil, add the mushrooms, salt and cook for 30-40 minutes.
3. We clean and wash the vegetables. Finely chop the onion, grate the carrots on a fine grater, cut the potatoes into small or medium-sized cubes.
4. Add potatoes to the soup. After about 5 minutes, add the onions and carrots and continue cooking (about a quarter of an hour).
5. Finely chop the processed cheese or grate it. When the potatoes are almost ready, add the cheese and cook for another 5 minutes.

Description of preparation:

When the soul demands real, truly Russian home cooking, it is difficult to find a more suitable option than this classic recipe for porcini mushroom soup with noodles.
This dish has always been one of our favorites, so every housewife should be able to prepare such a soup, especially since it is not at all difficult. I offer you the simplest recipe for porcini mushroom soup with vermicelli with a minimum amount of ingredients and a little time. You can make it from dried mushrooms, like I did, or from fresh or frozen, believe me, in any case it will turn out incredibly tasty. Purpose: For breakfast / For lunch / For dinner Main ingredient: Mushrooms / Porcini mushrooms / Dried mushrooms / Vermicelli Dish: Soups Geography of cuisine: Russian cuisine Diet: Lenten dishes

With cream

Ingredients:

• Mushrooms – 200 g;
• Potatoes – 200 g;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Cream – 100 g;
• Chicken broth – 1.2 l;
• Vegetable oil.

How to prepare:

1. We clean and wash the vegetables. Grate the carrots on a fine grater, finely chop the onion, and cut the potatoes.
2. Fry the onions and carrots until lightly golden brown, add a little garlic at the end.
3. Place well-washed and cut into pieces white boletus mushrooms into a frying pan with the vegetables and fry a little.
4. In chicken (you can use vegetable, meat or just water) broth, cook the potatoes until half cooked, add the mushroom mixture and salt.
5. After 5-7 minutes, pour in the cream, simmer over low heat for another 5 minutes and the soup is ready to serve.

Vermicelli soup

The recipe with vermicelli can be similar to the recipe with homemade noodles. In this option, tomatoes or tomato paste added to vegetables during frying will also provide additional good taste. You won't need broth after soaking the mushrooms.

Vermicelli soup

1. Boletus mushrooms are cut and poured into a frying pan heated with oil. They need to be fried for a few minutes.
2. Carrots and onions are cut randomly and placed with the mushrooms. The products are fried until cooked, the vegetables become soft.
3. While the frying is being prepared, the potatoes are cut. A pan of water is also placed on the stove. After boiling, add chopped potatoes, add salt and reduce the heat.
4. Almost immediately add the roast to the soup and add salt to taste.
5. The soup is allowed to cook for 10-15 minutes, then vermicelli is poured into it, bay leaves and spices are added, then left for another 5 minutes.

This dish positions itself as vegetarian, but it can also be prepared with meat broth.

With pearl barley

Ingredients:

• Porcini mushrooms – 300 g;
• Raw pearl barley - ½ tbsp.;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Salt - to taste;
• Vegetable oil;
• Greens - optional.

What we do:

1. Two hours before the start of cooking, pour boiling water over the pearl barley and leave.
2. Next, drain the water and set to cook in new clean water over low heat.
3. Cut the mushroom caps and stems into medium pieces and fry until golden brown.
4. Place them in a saucepan with pearl barley and cook for about another 30 minutes.
5. Peel the onion and carrot, chop finely and fry until golden brown.
6. Pour the roast into the pan. Cook for another quarter of an hour. At the end, add herbs and salt to taste.

Scottish soup with dried mushrooms

Scottish boletus soup is slightly different from the standard one.

Scottish soup with dried mushrooms

For the Scottish version you will need:

• Dried boletus mushrooms – 50 g.
• Vegetables: onions and carrots.
• Pearl barley – 50 g.

For this dish, pearl barley porridge is boiled in advance.

1. The soaked mushrooms are taken out of the container, cut and placed in a pan with water. As soon as they boil, add salt and then cook (30 minutes) over low heat.
2. The carrots are cut into strips, the onions into half rings. In the Scottish version, the carrots are first fried until tender, and then the onions.
3. When the porcini mushrooms are cooked, they are removed from the bowl, and the broth is filtered through cheesecloth or a strainer.
4. Boletus mushrooms, pearl barley and frying are laid out in the filtered broth, then the pan is put back on low heat. The dish is brought to readiness after boiling for a few more minutes.

In Scotland, this soup is also served with herbs. You can slice cheese as an appetizer.