Porcini mushroom puree soup: how to cook delicious porcini mushroom soup

Puree soup is prepared from pureed vegetables and mushrooms, as well as cereals. They can be vegetarian and with the addition of meat, poultry and fish. This is a thick, nutritious dish that has excellent taste and no less worthy appearance. It is absorbed by the body much better than regular one. And therefore, all its variants are used in dietary and baby food. Such recipes are not only healthy, but also quite high in calories.

Cooking with them is quite easy. Meat, vegetable and mushroom broths are used as the basis. Vegetables are boiled and pureed using a blender. To give them a creamy consistency and a richer taste, cream, sour cream, and milk are added. And also egg yolks or butter. First dishes using them have a creamy texture. Recipes for such puree soups are already described in one of the articles. Follow the link and cook using them.

Today we will cook it with whites. Since we love to cook with them not only in season, but also in winter, we dry and freeze them. I already told you how to cook soup with mushrooms and chicken in one of the notes. And also new articles have appeared where you can read about recipes from frozen and dried forest representatives.

Let's prepare a delicious first course from frozen whites in the form of puree. If you don’t have them, then it’s okay, absolutely any will do. For example, champignons. They make simply delicious thick dishes.

Option 1. Classic recipe for creamy porcini mushroom soup

The white mushroom is the most delicious. It has a unique aroma. It is fried, stewed and prepared in various dishes. Particularly successful are pureed soups made from fresh, dried or frozen boletus mushrooms.

Ingredients

• heavy cream - one cup;
• fresh porcini mushrooms – 400 g;
• salt;
• dried boletus - 150 g;
• spices;
• vegetable oil – 20 ml;
• butter - a small piece;
• boiling water – 200 ml;
• onion - head;
• liter of filtered water;
• garlic – clove;
• two potatoes;
• mustard seeds – 5 g.

Step-by-step recipe for creamy porcini mushroom soup

Place the dried mushrooms in a deep bowl, add boiling water and soak for 20 minutes.

We clean fresh boletus mushrooms from debris and dirt, wash them and cut them into medium pieces. Chop the peeled onions. Peel the potatoes, wash them and chop them into small cubes. Peel a clove of garlic and finely chop it.

Pour vegetable oil and butter into a thick-bottomed pan. Place on medium heat and heat well. Add garlic, onion and mustard seeds to the oil mixture. Cook, stirring, until the onion is soft. Add fresh mushrooms and simmer until all the moisture has evaporated.

Add soaked dried mushrooms and potatoes to the stew. Season with spices, salt, and fill with purified water. Place over moderate heat and cook until the potatoes are soft. Take a glass of broth from the pan. Pour in the cream and grind everything with an immersion blender until pureed.

When cooking soup, do not overuse spices, as porcini mushrooms have their own strong, specific aroma. At the end you can add chopped herbs. If the soup is too thick, dilute it with broth to the desired consistency.

Recipe

A very tasty and easy to prepare dish that is ideal for a hearty lunch or dinner.

• frozen porcini mushrooms 500g.
• potatoes 3 pcs.
• bow1pc.
• cream (30%) 150 ml.
• salt to taste
• butter 50g.

Step-by-step preparation:

1. Sauté the onion, cut into small cubes, in butter until golden brown. It is also possible to fry it in sunflower oil, but this will not give the specified color.
2. Add half a glass of hot water and simmer over low heat until transparent, so that the stewed onion imparts an onion flavor to the soup.
3. Boil two liters of water in a saucepan and pour the frozen mushrooms into it. Mushrooms should not be thawed first.
   Important! Before freezing, mushrooms should not be washed, you just need to clean them, getting rid of sand, leaves, soil, pine needles and other things.

   It is also important to take into account that when frozen, mushrooms will lose volume, so they must be boiled in salted water, dried, and, packaged in bags, placed in the freezer.

4. Boil the mixture again, skim off the foam, which will be quite a lot, but its benefit is that it will concentrate the forest debris left on the mushrooms during cleaning. Later, when the broth boils, it will be much easier to remove the foam, due to the fact that the mushrooms will gradually begin to sink. After removing all the foam, the mixture should be boiled for another five minutes.
5. Peel raw potatoes and cut into bars. Put it in a saucepan with the mushrooms, boil, and add salt all together. Potatoes should be cut into equal-sized pieces if possible, as this will ensure even cooking.
6. Add fried onions to the resulting broth.
7. After mixing, cook until the potatoes are ready (approximately 15 - 20 minutes).
8. Pour the mushroom broth through a colander into a separate bowl.
9. Grind everything in a blender in parts, adding mushroom broth to them. If you have an immersion blender, it will allow you to grind food directly in the pan.
10. It is better to add mushroom broth in small portions in order to obtain a puree soup of the desired thickness.
11. At the end, add cream and stir the resulting mixture until smooth.
12. Place the container on the burner and heat the soup again to a boil, turn it off, do not boil.
13. Pour into soup or broth bowls, sprinkle with fresh herbs and serve.
14. Decorate with finely chopped pieces of mushrooms, this will give the soup an even more appetizing look.

Take note of several recipes for healthy and tasty pureed soups made from various vegetables: pumpkin (with cream, for health, with potatoes), zucchini, carrots, tomatoes, broccoli, Brussels sprouts or cauliflower, potatoes.

Option 2. Quick recipe for creamy porcini mushroom soup

Boletus soup puree turns out to be very aromatic and has a refined taste. This recipe makes it easy and quick to prepare.

Ingredients

• frozen porcini mushrooms – 400 g;
• sea ​​salt;
• two small onions;
• freshly ground black pepper;
• a quarter stick of butter;
• heavy cream - a glass;
• chicken broth - half a liter.

How to quickly prepare creamy porcini mushroom soup

Thaw the mushrooms, rinse thoroughly and remove excess moisture. Grind. Wash and chop the peeled onions.

Melt the butter in a frying pan, add the onion and fry it until transparent. Now add the mushrooms and fry, stirring constantly, for five minutes.

Pour the broth into the pan, place the fried mushrooms in it. Cook for a quarter of an hour over moderate heat. Then, using a blender or food processor, puree. Return to the fire and boil. Pour in the heavy cream, salt and pepper and cook for another five minutes.

Cut all ingredients into equal slices so they cook evenly. Serve the creamy soup with croutons or garlic croutons. When serving, put a little butter on the plate, this will make the taste of the soup even more delicate.

Tomato gazpacho with boletus mushrooms

Reminds me of Italian pizza sauce. The base is the pulp of fresh tomatoes. The soup must cool before serving.

Ingredients:

• Five medium sized tomatoes
• 150 gr. White mushrooms
• 400 ml. Heavy cream
• Oregano

Preparation:

The tomatoes will ferment until they become soft (but you need to be careful that they do not completely lose their shape). Carefully remove the skins from them and grate them, creating a paste. Mushrooms are cut into layers and fried in a wok. Next, everything is ground in a blender and brought to a boil. Then, when the soup has cooled, slowly pour in the cream, stirring the dish. The last step is to sprinkle the oregano.

Option 3. Porcini mushroom soup with cream and cheese

Cheese will make the taste of boletus soup puree even richer and more original. It can be any type of hard cheese, or soft processed or creamy.

Ingredients

• three potato tubers;
• sea ​​salt;
• bacon - slice;
• broth or filtered water - three liters;
• processed cheese – 100 g;
• spices;
• porcini mushrooms – 300 g;
• butter;
• cream – 200 ml;
• flour – 50 g;
• two onions;
• carrot.

How to cook

Peel, wash and cut each potato tuber into four parts.

Boil filtered water or broth and place the potatoes in the pan. Peel, wash and cut the carrots into circles. Send after the potatoes. Salt and add bay leaf.

Clean the mushrooms from dirt and debris. Place in a separate pan, cover with drinking water and boil until tender. Drain in a colander. Cool the boletus slightly and cut into thin strips. Place the mushrooms in a frying pan and fry, stirring, for seven minutes. Place on a deep plate.

Finely chop the peeled onion. Cut the bacon into thin strips. Place them in a separate frying pan, add the onion and fry until lightly browned. Transfer to a plate with mushrooms.

Grind the processed cheese on a grater with small holes. Remove the vegetables from the broth and add to the mushrooms. Place grated processed cheese into it and stir until it is completely dissolved.

Melt butter in a frying pan. Add flour and fry until lightly browned. Pour in the cream, stirring vigorously, boil and cook for five minutes. Grind all ingredients using a blender and add to cheese broth. Add the creamy sauce here too. Season with spices and salt, boil and cook for a few more minutes.

Prepare the soup just before serving. It is advisable to eat the dish fresh; the next day it will not be as tasty, and the pureed food will settle. To make processed cheese easier to grate, place it in the freezer for a while. Spoon soft cream cheese into the broth.

Cream soup based on processed cheese

This soup is different in that its base is processed cheese. Due to them, the taste acquires more interesting notes and a richer taste.

Ingredients:

• 300 gr. White mushrooms
• Two processed cheeses
• Medium carrot
• Four potatoes
• Bulb

Preparation:

The carrots are grated. The onion is finely chopped. Mushrooms are cut into small pieces and fried in a frying pan. Everything goes into the pan to cook. The cheeses are grated on a medium grater. Potatoes are cut into cubes and placed in a saucepan. Everything is cooked until cooked, cheese is added at the very end. Next, blend until smooth. Before serving, you can sprinkle with herbs.

Option 4. Porcini mushroom soup with potatoes and cream

Potatoes will make the dish not only tasty, but also very filling. It turns out quite thick. The puree soup can be brought to the desired consistency using broth or cream.

Ingredients

• six large fresh boletus;
• vegetable oil – 40 ml;
• potatoes - four tubers;
• carrot;
• semolina – 50 g;
• onion head;
• purified water – half a liter;
• heavy cream - one and a half cups.

Step by step recipe

We clean the porcini mushrooms from debris and dirt. Wash well and chop into small pieces. Peel the carrots and onion and chop them as finely as possible.

Heat the vegetable oil in a frying pan. Place the vegetables in it and sauté for four minutes, stirring constantly.

Peel the potato tubers and cut into small pieces. Transfer the fried vegetables into a pan, add potatoes.

Add a little more oil to the pan and fry the mushrooms in it, stirring constantly, for about 20 minutes.

Pour the fried vegetables with filtered water and cream. Stir and cook until the potatoes are soft. Then add semolina and cook for another five minutes. Pour the soup into a blender container, add salt and season with spices. Grind everything until smooth. Return to the pan and put on fire. Bring to a boil.

The puree soup will be less caloric if you do not fry the mushrooms. Dried boletus mushrooms must be soaked for at least half an hour.

Option 5. Porcini mushroom soup with cream and eggs

Delicate, creamy, incredibly aromatic cream of porcini mushroom soup will not leave anyone indifferent.

Ingredients

• 600 g fresh or frozen porcini mushrooms;
• two chicken eggs;
• 100 g butter;
• 50 g flour;
• liter of homemade milk;
• carrot;
• stack heavy cream;
• onion - head.

How to cook

We clean fresh mushrooms from dirt, wash them thoroughly and cut into thin slices. The frozen product is completely defrosted and squeezed out. We twist the boletus mushrooms through a meat grinder.

We clean the carrots and onions, wash them and finely chop them. Place two tablespoons of butter in a frying pan and melt over moderate heat. Add chopped mushrooms and chopped vegetables and simmer, stirring occasionally, for about forty minutes.

Melt the rest of the butter in a saucepan, add flour and fry it until golden brown. Carefully pour in the milk, thoroughly rubbing the lumps. Bring the mixture to a boil.

Place the stewed mushrooms and vegetables into the pan. Combine the cream with the eggs and beat well with a whisk. Pour in the creamy egg mixture in a thin stream. Season with pepper and salt. Bring to a boil and remove from the stove.

You can puree the soup using a blender, food processor or masher. When serving, you can garnish the soup with sprigs of herbs and slices of porcini mushrooms.

Diet menu

Most diets recommend reducing calories and eliminating tasty but unhealthy foods from your daily diet. The diet of the Frenchman Pierre Dukan is very different from the usual recommendations: the menu composition amazes the imagination with various dishes. Dukan mushroom soup can be safely eaten by those who want to maintain proper nutrition and those who love tasty food. Cooking step by step:

1. Boil low-fat chicken broth. Separate the poultry breast from the harmful skin, cut it, and cook over low heat. This way the broth will be tender and transparent.
2. Cut the champignons into slices, cut the onions and carrots into small pieces, chop the celery. Place all ingredients in a wok and add fresh herbs.
3. Pour in a small amount of broth, cover with a lid, and simmer until the vegetables are ready.
4. Mix all the products with a blender, add salt, add a small spoon of sour cream, and put on low heat for a few minutes. Sprinkle with fresh herbs.

Creamy mushroom soup is made in 30 minutes and helps keep your appetite at bay until your next meal. In addition, you can freeze it, allowing yourself a portion of delicious food for your evening meal.

Mushroom soup made from frozen mushrooms is practically the same in terms of cooking. The only caveat: it is better to place frozen champignons in a hot frying pan without oil, frying them until the liquid has completely evaporated. You should not keep them in water for a long time: these mushrooms gain moisture quite quickly, and during cooking it only interferes. Among the spices suitable for dietary dishes are tarragon, parsley, basil, and the presence of fresh celery shoots is a must. You can also make mushroom puree from frozen mushrooms, which will delight everyone in the household.

Mushroom soup with porcini mushrooms and cream

Cream of porcini mushroom soup will help out the housewife if she needs to quickly prepare a delicious lunch, since the process will not take much time, and the result will exceed all expectations. After all, cream soup with porcini mushrooms has a bright aroma of forest gifts, an exquisite creamy taste and will bring great benefits to the body.

It is not for nothing that the porcini mushrooms used in the recipe are considered the most valuable. They have a beneficial effect on the digestive system, brain function and cleanse the body of toxins. They contain a huge amount of vitamins, amino acids, minerals and antioxidants. The amount of protein in them is equal to its content in beef, and the digestibility of this component from porcini mushrooms is in no way inferior to the digestibility of animals

The dish will give you a feeling of satiety without any major shock to your figure. It cannot be called low-calorie, but the ingredients used will solely benefit the health of the body.

This recipe uses frozen mushrooms. They need to be defrosted a little before slicing. You can also use fresh porcini mushrooms.

Selection and preparation of ingredients

Of course, the main component is the mushrooms themselves, so their selection is approached with special care. Experienced chefs believe that a combination of fresh and dried mushrooms can bring the perfect balance of taste, where the former create a fluffy consistency, and the latter saturate the dish with flavor. However, you can stop at just one thing, it all depends on the availability of the product and seasonality.

A constant companion of mushrooms in cream soup are dairy products: butter, sour cream, cream. They add tenderness and uniformity to the texture, harmoniously combining with the mushrooms. When choosing them, pay attention to the expiration date, because all “milk” is perishable. If you settle on a recipe with vegetables, choose only high-quality fruits without signs of rotting.

Important! When choosing fresh porcini mushrooms, pay attention to the absence of mucus, rot, mustiness and flabbyness. The fruits should be naturally moist with a smooth or slightly wrinkled cap that does not change color when broken.

Soup with porcini mushrooms and cream

Lush pancakes with kefir. Soft as feathers! All the secrets!

Glaze for Easter cakes with Gelatin without Eggs

Easter cake Kraffin

Easter cottage cheese Pistachio

Potato cakes with herbs

Ingredients

general information

Total cooking time

1 hour 30 minutes

Active cooking time

30 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Pour boiling water over the dried mushrooms and leave for an hour (or cover with cold water and leave overnight).

Peel the onion and chop finely. Peel the garlic and finely chop it with a knife. Heat 2 tbsp in a frying pan. l. butter along with 1 tbsp. l. vegetable, add onion, add a little salt and fry until soft.

At the end of frying, add the garlic and simmer a little along with the onion, without letting it burn. Add onion and garlic to the mushroom broth. If necessary, cut boiled mushrooms (from the broth) into small strips or cubes. Sort out fresh porcini mushrooms, peel and rinse with cool water, if necessary, rubbing contaminated areas with a brush. Cut the mushrooms into strips.

Advice.

If you have frozen mushrooms, remove them from the freezer in the evening. Line a large bowl with several layers of paper towels and add mushrooms. The mushrooms will thaw, but will not absorb water.

In the frying pan where the onions were fried, place the mushrooms (both boiled and raw), add a little salt and add thyme. Fry the mushrooms over low to medium heat until the moisture has evaporated. When the moisture has evaporated, add about 20 g of butter to the mushrooms and fry in oil for about 2-3 minutes.

Transfer the mushrooms to a saucepan (the thyme can be removed). Simmer the soup over low heat for about 5-10 minutes.

Pour in the cream, stir, add salt to taste, and pepper with freshly ground pepper.

Bring to a boil, turn off and let sit for 5-10 minutes. When serving, you can add dill.

Tip 1.

This soup can also be cooked in chicken or vegetable broth (do not use dried mushrooms), but then the mushroom flavor will be less noticeable in the finished soup.

Tip 2.

You can use cream with a lower fat content, but to add a slight thickness, you can add a tablespoon of flour to the soup (it is better to do this at the end of frying the onions).

Description

The soup is based on meat, vegetable or mushroom broth , and its homogeneity is achieved by grinding with a blender. Added sour cream, cream, egg yolks, or butter also contribute to the thick concentration of the soup. The simplicity of its preparation is also important.

A delicious puree soup is made from mushrooms frozen for the winter, which has become a classic in the cuisines of many countries around the world. See interesting recipes with mushrooms: cheese.

• calorie content70kcal
• proteins 4g.
• fats 5g.
• carbohydrates8g.