Mushroom soup with porcini mushrooms: 2 regular recipes

Mushrooms are a unique gift from nature: protein, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B, A, PP, D, lecithin, fiber, essential oils, low calorie content. There are an indescribably huge number of recipes with these “forest inhabitants” - from ordinary to unique. Mushrooms are dried, salted, pickled, stewed, baked, steamed. And how wonderful the first courses are! They fit perfectly into the system of proper nutrition: low in calories, but giving a feeling of satiety for a long time. Mushroom puree soup from porcini mushrooms is a recipe that is perfectly suitable for adherents of pp and a healthy lifestyle.

In general, other people, as practice shows, do not remain indifferent. A tasty, fragrant, healthy and dietary lunch with this soup is guaranteed! I have 2 options for cream of mushroom soup as winners - new and dried white ones.

Which recipe to choose

Snow-white ones purchased or collected in the forest must be processed as quickly as possible: sorted, cleaned of debris, washed in running water. If there are more mushrooms than needed according to the recipe, it is easy to freeze the excess in the chamber and use it later, defrosted, just like ordinary fresh ones.

What else is good about snow-white ones is that you don’t need to boil them for a long time in several waters, painstakingly wash out the sand, you can simply pour boiling water on them, wait for them to cool, wash them, and you can cook cream of mushroom soup from porcini mushrooms, or any other dish.

By the way, these pureed soups can be prepared not only from white ones - champignons, chanterelles and any other mushrooms are also suitable . But only true forest boletus will give an amazing smell.

New porcini mushroom soup

According to this recipe, we prepare the creamy porcini mushroom soup without cream, but the gentle creamy taste will be clearly felt, because the recipe contains milk with a low fat content.

Milk only emphasizes the unique taste and smell of mushrooms.

The calorie content of creamed milk soup with mushrooms is only 30 kcal per 100 g ! In other words, no more than 100 kcal per serving!

Ingredients

mushrooms – 700 g
water - 1 tbsp.
milk - 1 tbsp.
onion and carrot (small) - 1 pc.
pepper, salt - to taste
greens - optional.

Manufacturing

Before preparing creamed porcini mushroom soup, you need to pour boiling water over them for 15-20 minutes, drain the water, and squeeze out the snow-white mushrooms. Then cut the mushrooms into slices. Fill with water.
Place the whole onion and carrots in the pan with the mushrooms. After boiling, cook for 15-20 minutes, reducing the heat.
We boil the milk.
Carefully remove the onion and carrots from the broth.
Set aside a few slices of mushrooms to decorate the dish in plates.
Blend the broth with mushrooms in a blender until smooth.
Pour milk into the puree and dilute it to a suitable thickness. Add salt and pepper.
Serve sprinkled with herbs, with homemade rye bread crackers or rye bread. Bon appetit!

You can prepare this creamy soup from frozen porcini mushrooms, we use the same recipe. Before production, we defrost the snow-white ones a little.

Instead of milk, you can add 100 grams of grated cheese (with a low fat content) to the hot puree - you will get the most rich and thick dish.

Cooking dried white soup puree in a cartoon

How to make cream soup from dried porcini mushrooms?

It’s easier and more convenient to prepare this soup in a slow cooker!

By the way, dried mushrooms make soup more flavorful than new ones .

For this first course, we take young potatoes (they contain fewer calories and carbohydrates), in other words, the flavor of the dish will be the most balanced.

Delicious recipe for creamy porcini mushroom soup

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Autumn is coming - time for mushroom harvest. The king of Russian forests and the favorite of housewives was and remains the snow-white mushroom. It is salted, pickled, dried and frozen, and a true delicacy for gourmets is prepared from boletus, the hallmark of Russian state cuisine - creamy porcini mushroom soup.

Selection and preparation of ingredients
Recipe for creamy porcini mushroom soup
- New boletus soup puree
- Puree soup of dried porcini mushrooms
- Frozen porcini mushroom soup

Selection and preparation of ingredients

Both freshly picked white mushrooms and frozen boletus mushrooms are suitable for making this truly unique dish. There are a huge number of recipes for pureed porcini mushroom soup, which differ from each other in the set and quantity of ingredients.

To prepare a tasty and nutritious soup at any time of the year, almost all housewives prefer to freeze boletus mushrooms at dawn. White mushrooms tolerate freezing well if they are peeled, cut and frozen in advance without saturating them with water.

Recipe for creamy porcini mushroom soup

New boletus soup puree

Peel fresh white mushrooms and cut into large pieces.
Place the boletus pieces in a saucepan with cool water and put on fire. After boiling, cook for 25 minutes.
Place the finished mushrooms in a colander and discard the broth separately.
Fry thinly sliced onion in melted butter.
Once the onion turns golden, add finely chopped mushrooms and fry for about 5 minutes.
Cut the potatoes into small cubes and place in hot mushroom broth, boil until tender.
Combine the finished potatoes with sautéed onions and mushrooms and blend with a submersible blender, adding warm cream little by little.
Bring the soup to the desired mixture with prepared mushroom broth.
Heat the puree soup well over the fire.
Serve with finely chopped dill.

Puree soup of dried porcini mushrooms

Soak dry white mushrooms in cool water or milk for 2-3 hours.
Boil the chicken fillet.
Cut the potatoes and carrots into small pieces and cook until tender in chicken broth.
Sauté finely chopped onion in the consistency of vegetable oil and melted butter.
When the onion becomes transparent, add finely chopped mushrooms and simmer for 8-10 minutes.
Send the onions and mushrooms into the broth, where they cook together with the potatoes and carrots for 10 minutes.
Remove the soup from the heat and let it cool slightly.
Beat with a blender, put on heat again and beat, adding sour cream little by little.
Beat the eggs separately and add to the prepared soup, stirring thoroughly and not allowing it to boil.

Frozen porcini mushroom soup

3 pieces medium size

Finely chop the onion and fry in melted butter until translucent.
When the onion has acquired the appropriate golden color, add half a glass of warm drinking water to the pan and simmer for 3-5 minutes.
Pour 2 liters of cool water into a soup bowl and dump out the frozen boletus mushrooms.
Boil water with mushrooms, skim off excess foam and cook mushrooms until tender.
Add diced potatoes to the pan.
After boiling, pour the fried onions into the soup, add salt and cook until the potatoes are ready.
Strain the broth, discard the potatoes, mushrooms and onions in a colander.
Grind the ingredients in a blender, pouring in the broth evenly.
Bring cream to the desired thickness and heat, avoiding boiling.
Serve with chopped boiled boletus and finely chopped greens.

In this case, if the mushroom soup does not turn out quite thick, you can improve the situation by adding a tablespoon of flour, previously fried in butter. A beautiful addition to mushroom cream soup would be traditional rye bread croutons or special garlic croutons.

Puree soup made from forest boletus will become both a complete dish for a home dinner and an important component of the menu for a festive event due to its impeccable taste and delicate rich texture.

Cream of porcini mushroom soup with cream

Option 1. Traditional recipe for creamy porcini mushroom soup

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

Ingredients

heavy cream - one cup;
fresh white 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 the freshest 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 the freshest 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 clean 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, because snow-white mushrooms have their own powerful, specific smell. At the end you can add chopped herbs. Dilute very thick soup with broth to a suitable mixture.

Option 2. Frisky recipe for creamy porcini mushroom soup with cream

Boletus soup puree comes out very fragrant and has a refined taste. This recipe makes it quick and easy to prepare.

Ingredients

frozen white mushrooms – 400 g;
sea salt;
two small onions;
freshly ground dark 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, wash thoroughly and remove excess water. 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 5 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 heat and boil. Pour in the heavy cream, salt and pepper and cook for another 5 minutes.

Cut all the ingredients into similar slices so they cook moderately. Serve the puree soup with croutons or garlic croutons. When serving, add a little butter to the plate; this will make the taste of the soup even more delicate.

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;
white mushrooms – 300 g;
butter;
cream – 200 ml;
flour – 50 g;
two onions;
carrot.

How to cook

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

Boil filtered water or broth and place the potatoes in the pan. Peel the carrots, rinse and cut 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 mushrooms 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 5 minutes. Grind all ingredients using a blender, place in cheese broth. Add the creamy sauce here too. Season with spices and salt, boil and cook for another couple of minutes.

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

Option 4. Porcini mushroom soup with potatoes and cream

Potatoes will make the dish not only tasty, but also very satisfying. It comes out quite thick. The puree soup can be brought to a suitable mixture using broth or cream.

Ingredients

6 large new 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 snow-white 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.

Pour a little more oil into 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 5 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 have the least amount of calories 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, indescribably fragrant cream of porcini mushroom soup will not leave anyone indifferent.

Ingredients

600 g of new 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 the freshest mushrooms from dirt, carefully wash them and cut them 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 40 minutes.

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

Place the stewed mushrooms and vegetables into the pan. Combine the cream with the eggs and shake well with a whisk. Pour in the creamy egg mixture in a narrow 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.

Mushroom soup with porcini mushrooms and cream

Cream of porcini mushroom soup will help out the housewife if she needs to quickly prepare a tasty dinner, since the process will not take much time, and the result will outshine all expectations. After all, cream soup with snow-white mushrooms has a catchy smell of forest gifts, a unique creamy taste and will bring enormous benefits to the body.

It is not for nothing that the white mushrooms used in the recipe are considered the most valuable. They have a beneficial effect on the digestive system, brain activity and cleanse the body of toxins. They contain a large number 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 animal

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

This recipe uses frozen mushrooms. They need to be defrosted briefly before cutting. You can also use the freshest white mushrooms.

Cream of porcini mushroom soup

Ingredients

Boiled white mushrooms – 150 g

Potatoes – 2 pcs.

Cream 30% – 100 ml

Onions – 1 pc.

Butter – 100 g

Dill greens – bunch

Ground dark pepper - to taste

239 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

Boletus is simply a luxurious mushroom: meaty, fragrant, tasty! If you are lucky enough to pick porcini mushrooms in the forest, then this opens up inexhaustible creative abilities for the cook. If there are a lot of mushrooms in particular, then you can dry boletus mushrooms for the winter. Pickled snow-white mushrooms are also good. And if you don’t plan to prepare boletus mushrooms for the winter, you can fry them in sour cream, for example, according to this recipe.

Well, now I’ll tell you how to make creamy porcini mushroom soup with cream. It must be said that this dish is simply luxurious, although very ordinary. Snow-white mushrooms impart such an indescribable taste and smell to the entire dish that my daughter was quite taken aback when she found out that I had not added any mushroom aromatic seasonings. Well, why do we need chemistry when there are snow-white mushrooms, which no artificial aromatic mixture can compare with?

To make creamy porcini mushroom soup, we need very few ingredients: mushrooms - the more the better, potatoes, onions, dill, butter and heavy cream.

I don't have much mushrooms, but this is enough for 2 servings. We clean the boletus mushrooms by removing the narrow top layer from the stem.

Rinse thoroughly, add water (700 ml), add salt and set to cook. Cook for 25 minutes.

Then we place the mushrooms in a colander, and set aside the broth for future use. I got 150 g of boiled mushrooms.

Melt butter in a frying pan, add mushrooms and finely chopped onions. Fry until the onion becomes transparent and slightly beige.

And during this period of time we will peel the potatoes.

Cut the potatoes into small pieces and place them in the mushroom broth. Cook until done.

Grind the fried mushrooms, along with onions and potatoes, in a blender.

We will pour the broth left over from cooking separately; we will need it later.

Place the ground mass in a bowl, add 120 ml of broth little by little, mix, then add cream. Mix everything so that the mass is homogeneous. Put it on the fire, stirring, bring it to a boil and immediately remove it.

Creamy porcini mushroom soup with cream is ready. Add finely chopped dill to the prepared soup when serving.