3 simple recipes for first courses of frozen porcini mushrooms

This time we will look at making porcini mushroom soup. They have their own distinct aroma, thereby giving soups a rich, tasty base.

This dish is perfect for vegetarians and people on a diet. Prepare and delight your loved ones with delicious soup.

Ingredients:

• Porcini mushrooms – 1 kilogram.
• Carrots – 180 grams.
• Potatoes – 950 grams.
• Onions – 140 grams.
• Vegetable oil – 1 tablespoon.
• Fresh herbs for decoration.
• Iodized salt – 1 level tablespoon.
• Ground black pepper - to taste.

Recipe:

1. Porcini mushrooms are perfect for cooking soup, as they themselves are meaty and aromatic in their structure. Therefore, I dedicate this recipe to preparing porcini mushroom soup.

First, you need to clean them from adhering leaves, then rinse them in warm water. Next, place the porcini mushrooms on a cutting surface and cut into large slices, see how it looks in the photo.

2. Place the prepared porcini mushrooms in a saucepan, fill with hot water, add ½ tablespoon salt. Close the pan with a lid and place it on a burner turned on at high power.

When the liquid begins to boil and foam appears, you need to remove it, reduce the power of the burner by one and close the lid. Cook for 20 minutes, then remove from the resulting broth using a slotted spoon. Set aside for a while.

3. We wash the carrots in water and, using a housekeeper, peel them and rinse them again. Then cut the carrots into medium-sized slices. Chop it into cubes, see how it looks in the photo.

4. Peel the onions and do this under cold running water to avoid pain in the eye shell. Place the vegetable on a work surface and cut into medium-sized cubes about the size of a carrot.

5. Pour a tablespoon of vegetable oil into a frying pan with a thick bottom, add the prepared vegetables and set to fry.

Fry for 2-3 minutes, stirring occasionally with a silicone spatula, which will not damage the non-stick surface of the pan. The color of fried vegetables should be golden brown.

6. Wash the potatoes to remove any dirt in warm water, then peel them and rinse them again. Cut potatoes like onions and carrots into medium cubes.

7. Wash the green onions and dill under warm running water, then let the water drain and dry with a rag towel. Cut the green onions diagonally into flakes, and finely chop the dill.

8. Now let's move on to the main stage of preparation. Carefully place the chopped potatoes and fried vegetables into the prepared mushroom broth. Then turn on the burner to high power and bring the broth to a boil.

Turn down the burner by one, close the lid of the pan and cook in this form for 5 minutes.

9. When this time has expired, add the prepared mushrooms to the base. Mix the combined ingredients, taste the broth and add ½ tablespoon salt. Cook the soup for 10 minutes until done and at the very end pour the dill into the pan.

Cover with a lid, let the soup brew, then start the meal. When serving, sprinkle the soup with green onions.

Fresh harvests must be thoroughly washed and the damaged areas cleaned with a knife, checked again for the presence of wormy areas - you can simply cut them off

Dried, you need to carefully sort and rinse, then put in a saucepan and cover with cold water for 3-4 hours, further cooking takes place in the same water where they were soaked, then cook until the mushrooms become soft.

The finished broth must be strained to remove any remaining sand.

Tip: After you bring fresh mushrooms home, it is recommended to place them in lightly salted water, this will prevent the mushrooms from quickly turning black and spoiling, and also, if there are any, will get rid of worms.

In the classic recipe, porcini mushroom soup is added to water without frying.

Therefore, washed and peeled porcini mushrooms must be cut into small pieces, placed in a saucepan and filled with water.

Bring water to a boil over medium heat, then add carrots, onions and reduce heat to low.

Continue cooking for 30-40 minutes, do not forget to add salt. Then add the noodles and cook for another 5-10 minutes, depending on the firmness of the noodles. After the noodles are done, turn off the heat, cover the pan with a lid and leave to stand for 10-15 minutes. When serving, add herbs to taste.

Porcini mushroom soup with noodles is ready. Bon appetit!

Soup - porcini mushroom puree

You can prepare porcini mushroom puree soup quite quickly, especially if you sort them out and boil them in advance.

White belongs to the tubular mushrooms and it is very difficult to confuse it with others in the forest.

For four servings of cream of porcini mushroom soup you need:

• fresh porcini mushrooms 0.5 kg, if dry - 100 g.
• potatoes -2 -3 pcs.
• carrots - 1 pc. (optional)
• onion - 1 pc.
• garlic - 2 cloves.
• cream - 50 ml.
• vegetable oil
• butter - 1 teaspoon
• salt and spices to taste.

Rinse the delicacy well and boil for ten minutes, then place in a colander and let the water drain. (Dry mushrooms need to be soaked in water for two hours before boiling.)

Boiled mushrooms must be cut quite finely. In a saucepan with vegetable oil, fry the chopped garlic until slightly golden brown, then add the chopped onion and fry until golden brown. Then add a little butter and chopped mushrooms, fry for another 5 minutes. Leave a few young white mushrooms or caps whole; they will be useful for decorating portions of creamed porcini mushroom soup when serving.

Then pour water into the pan, about 1.5 -2 liters, bring to a boil and reduce heat. Wash, peel and cut vegetables. Place them in boiling broth.

After half an hour, pour in cream or full-fat milk.

Add herbs and spices.

Read also:  Recipe for lean cabbage soup made from fresh cabbage. Lenten cabbage soup from fresh cabbage

Keep the soup on low heat for another fifteen minutes.

Grind all ingredients with a small amount of broth in any way: scroll in a blender; rub through a sieve.

Gradually add the remaining broth to obtain the desired thickness of the puree soup.

Bring the soup to a boil, but do not boil.

Serve mushroom puree soup with croutons, garnished with whole mushrooms or caps.

The most valuable and nutritious mushroom, which gives any dish richness and a pronounced taste, is the porcini mushroom.

No wonder he is called the king of the mushroom kingdom.

Mushroom soup with porcini mushrooms is a delicious dish that will warm you up, lift your spirits and fill you up for a long time.

Cream soup of frozen porcini mushrooms

For some reason, many chefs prefer to prepare cream soup using mushrooms. This probably happens because, having the consistency of puree, it is more reminiscent of the most delicate sauce, which you eat with pleasure and do not believe that such a delicacy can be an independent menu item. The photo clearly shows the difference from the traditional first course. A very tasty cream soup can be prepared from frozen porcini mushrooms.

Cooking time: 30 minutes

Number of servings: 6

Energy value

• proteins – 11.6 g;
• fats – 24.2 g;
• carbohydrates – 6.4 g;
• calorie content – ​​554 kcal.

Ingredients

• frozen porcini mushrooms - 500 g;
• onion - 200 g;
• butter - 75 g;
• cream - 300 ml;
• processed cheese - 100 g;
• chicken broth - 300 ml;
• ground black pepper - to taste;
• salt - to taste.

Step-by-step preparation

1. Thaw the porcini mushrooms by transferring them to the refrigerator ahead of time. Then rinse under running water in a colander, dry with a paper towel and chop into small pieces. Cut several mushrooms lengthwise into thin slices. In the future, they will be useful for decorating the dish when serving.
2. Peel the onion and chop it into small cubes.
3. Melt half the butter in a frying pan and fry the onion until golden brown.
4. Add chopped porcini mushrooms, stir and cook for 5 minutes.
5. Bring the broth to a boil and add mushrooms and onions. Adjust the heat to low and simmer for about 20 minutes.
6. After this, pour the soup into a blender and bring to a puree consistency.
7. Return the mixture to the pan, boil, pour in the cream and cook for about 10 minutes, stirring regularly so that the thick mass does not burn.
8. Grate the processed cheese on a fine grater and pour into the pan. Mix well. As soon as it is completely melted and the soup acquires a homogeneous consistency, add salt and pepper, remove from the stove and let it brew for half an hour.

Tip : each housewife can decide for herself how much cheese to put in the soup. No video can convey the sensations, and you should be guided by your own gastronomic preferences. If you want the cheese flavor to be as much as the mushroom flavor, double the amount of the ingredient.

It is best to serve the cream soup with chopped herbs and small crackers, garnishing each serving with mushrooms cut into slices. You can use not only chicken broth, but also meat from it: put small pieces in each serving when serving or put it in a blender at the same time as the rest of the ingredients, turning it into a puree. Only the meat must be very well cooked, otherwise you will not achieve the required creamy consistency. It will be easier to do this in a slow cooker.

Mushroom soup, as you can see, is an easy dish to prepare, but at the same time so tasty that you can’t even believe how such a culinary masterpiece can be created and served so quickly at the dinner table! So be sure to freeze porcini mushrooms for the winter and delight your household with delicious dishes. Bon appetit!

Mushroom soup with porcini mushrooms - general cooking principles

To prepare mushroom soup with porcini mushrooms, not only fresh mushrooms are used, but also frozen, dried and even pickled. Also, the soup often includes vegetables, cereals, cheeses, herbs and spices.

Dill, basil, onions and leeks, various types and varieties of peppers, rosemary, tarragon, celery, curry, marjoram and other spices go well with porcini mushrooms.

Fresh mushrooms before cooking

thoroughly sorted, cleared of forest debris, washed under running water, and placed either in a colander or on a sieve to get rid of excess moisture. Then either boiled or fried.

Frozen

porcini mushrooms do not require preliminary preparation. You don’t even need to defrost them before use; just put them in a saucepan or saucepan with boiling water right away.

Dried

Porcini mushrooms must be soaked in water for several hours before cooking. Otherwise, the dish will turn out without a rich mushroom taste and corresponding aroma. It is also worth considering the fact that dried mushrooms for soup are taken two to three times less than fresh ones.

From pickled

porcini mushrooms, the entire marinade is first drained, and only then fried or boiled.

The remaining ingredients are washed, peeled, cut according to the recipe, then boiled or sautéed.

Often sour cream and cream are added to mushroom soup - they give the dish a special tenderness and piquancy.

Soup with beans and porcini mushrooms

Beans make the soup richer and thicker. The white variety goes better with porcini mushrooms.

Ingredients:

• 1 can of canned beans;
• 150 gr. porcini mushrooms;
• 2 potatoes;
• butter;
• 1 onion;
• 1 carrot;
• parsley.

Preparation:

1. Cut the mushrooms into pieces and boil for 30 minutes. Skim off the foam constantly.
2. Grate the carrots and cut the onion into cubes. Fry them in butter.
3. Remove the mushrooms from the broth and fry them in butter.
4. While the mushrooms are frying, dip the diced potatoes into the mushroom broth. Leave the soup to simmer for 10 minutes.
5. Add carrot and onion frying.
6. Add beans to the soup, then mushrooms. Add some salt.
7. Let the soup simmer for 5 minutes, cover and leave for 20 minutes.
8. Sprinkle generously with chopped parsley.

Mushroom soup with marinated white mushrooms and chicken

Ingredients:

200 grams of pickled porcini mushrooms;

400 grams of chicken fillet;

One onion:

Three or four potatoes;

Two regular 80-gram processed cheese (Friendship or Yantarny);

60 grams of sour cream;

Cooking method:

1. Wash the chicken fillet, cut it into several parts, and boil it in two liters of water.

2. Place the peeled and cut into strips potatoes into the broth.

3. Drain the liquid from the pickled porcini mushrooms, cut into thin slices, add them to the chopped onion fried in oil.

4. Add sour cream to the mushrooms, stir, simmer for a couple of minutes.

5. Place all the ingredients from the frying pan into the pan, after boiling, add the grated cheese, add spices, salt, and herbs to taste.

6. Bring the soup to readiness (until the cheese dissolves in the broth), pour into plates.

Mushroom soup with porcini mushrooms - tricks and useful tips

The porcini mushroom broth turns out slightly dark, and if you do not use cream, sour cream or cheese when preparing the soup, add a little curry or a couple of spoons of chopped spinach to give the dish a more interesting shade.

To give any mushroom soup a delicate, soft note, five minutes before readiness, you can add any cheese to the broth to your taste: processed, hard; creamy or with a variety of flavors.

If the recipe calls for pre-frying the mushrooms, fry them in the grow mixture. and creamy oils

When preparing mushroom soup with pasta, keep in mind that in order to prevent the vermicelli from boiling and giving the dish cloudiness and a specific floury taste, the product should first be heated in a dry frying pan until golden brown.

Be sure to soak dried mushrooms before cooking, otherwise they will not give any taste or aroma.

Frozen porcini mushrooms should not be thawed beforehand; they should be immediately placed in boiling water.

Don't ignore the spices, but don't overdo them either. A small amount of aromatic herbs or spices will add its own interesting notes to porcini mushroom soup.

If you overdo it with water and the soup is not as rich as you would like, add cheese, sour cream or cream to the dish.

If you are making a puree soup, make sure that the consistency of the soup is smooth.

Ready-made mushroom soup can be decorated with herbs, chopped nuts and even smoked meats.

And, of course, mushroom soup made from porcini mushrooms would not be complete without such an addition as fresh homemade croutons. Don’t forget to put a plate of freshly prepared aromatic croutons on the table.

Mushroom soup is one of the simplest and most delicious dishes that you can cook every day. It is cooked in meat or vegetable broth, as well as in water, adding various ingredients. Mushroom soup made from fresh and aromatic mushrooms is especially popular in the fall, when the season of porcini mushrooms, milk mushrooms, saffron milk caps and boletus comes.

This recipe for mushroom soup is considered a classic and is one of the traditional dishes in many families. To prepare it, you don’t need to specifically look for ingredients, since all the required vegetables are usually already in the refrigerator.

Ingredients:

First you need to rinse well with water and peel fresh mushrooms, put them in a colander to drain off excess liquid. After this, you can cut them into large pieces. After putting the mushrooms in a saucepan, you need to fill them with three liters of water and salt to taste. You need to cook them for about 20 minutes until all the pieces sink to the bottom of the pan.

At this time, you can prepare the frying: grate fresh carrots and finely chop onions. The vegetables must be mixed and placed in a frying pan to fry them until golden brown. The main thing is not to forget to add a little vegetable oil, otherwise the food will burn.

The contents of the frying pan must be added to the mushrooms and continue to cook the soup. To make the dish more satisfying, you will need potatoes. It needs to be cut into cubes or strips and also put in a pan. When it is completely ready (becomes soft and crumbly), the heat can be turned off.

Fresh mushroom soup is very easy to cook, especially if you use this recipe. You can add spices and herbs to the pan to your liking, and also put a piece of butter. If the recipe is done correctly, it will turn out very tasty.

Mushroom soup with noodles and potatoes

A delicate porcini mushroom soup that can be prepared for lunch. It will certainly appeal to both adults and children. The recipe can be prepared even every day, as it is easy and economical.

Ingredients:

• fresh porcini mushrooms – 180-200 grams;
• carrot – 1 medium size;
• onion - 1 piece;
• clean water or chicken broth - 1 liter;
• butter – 1 tablespoon;
• potatoes – 2 large pieces;
• noodles - 50-70 grams;
• parsley or dill and salt.

Mushrooms must be washed well and cut into small pieces. You should also chop onions, potatoes and carrots, and then cook them in a saucepan with broth or water. When the ingredients are almost ready, you need to add all the mushrooms and cook over low heat for about 15 minutes. The noodles need to be cooked separately and placed in the pan with the dish when the contents are ready. To prevent the porcini mushroom soup from coming out bland, you need to add salt to taste and parsley. Before serving, you need to put sour cream or a piece of butter on each plate.

Step-by-step instructions for the dish “Mushroom soup from fresh porcini mushrooms”

How to cook mushroom soup? Whites for soup must be taken exclusively fresh, strong and worm-free, preferably not large in size.

Cut off the bottom of the stem of each mushroom and thoroughly rinse both the cap and stem from moss, soil and sand.

Cut the mushrooms into desired size pieces.

When slicing, it is necessary to take into account the fact that when cooked, mushrooms significantly decrease in size, so you should not chop them.

Place the mushrooms in a saucepan and cover them with water. Place the pan on the fire, bring to a boil, skim off any white foam that has formed and cook under a closed lid over low heat for 10 minutes.

At this time, peel the potatoes and cut them in your usual way - into strips or cubes. Cover the potatoes with water to prevent them from browning.

Then prepare frying onions and carrots. To do this, peel and chop the onion, peel and grate the carrots (coarse or fine, whichever you prefer). Heat vegetable oil in a frying pan, add onions and carrots and lightly fry, stirring.

After 10 minutes, without turning off the heat, put the potatoes and fry into the pan.

Cook mushroom soup from porcini mushrooms until the potatoes are ready under a closed lid (about 15 minutes).

It is advisable to let the finished mushroom soup made from fresh porcini mushrooms cool a little and brew for a better taste, but this is very difficult, since an incredibly delicious aroma spreads throughout the apartment! Therefore, you can immediately pour it into plates. Porcini mushroom soup is ready!

To get a truly tasty dish, you need to put a spoonful of sour cream on the plate before serving. Add greens if desired.

Cook quickly and enjoy mushroom soup made from fresh mushrooms!

Bon appetit!

The dish “Mushroom soup from fresh porcini mushrooms” was prepared by Elena Martan

Mushroom soup with tomatoes

This recipe will help you prepare a soup with a rather unusual, sour taste. It is necessary to strictly observe the specified proportions so that the dish turns out as it should.

Ingredients:

• wild mushrooms – 200-250 grams;
• onion – 1 small piece;
• tomatoes - 2 pieces;
• pickle;
• half an apple;
• a spoonful of margarine or fat;
• sour cream or cream - 1-2 tablespoons;
• water – 1 liter;
• salt, dill, green onions.

Before you start cooking the soup, you need to cut the mushrooms into medium pieces and preserve them in margarine or fat. There you need to add flour and chopped onion, and then brown the contents in a frying pan. After this, you need to put everything in a saucepan and add about a liter of clean water or chicken broth. You need to cook for about 15 minutes, and a few minutes before turning off the heat, add chopped tomatoes, grated apple and pickled cucumber to the pan.

At this point, the fresh mushroom soup will be ready and can be served. To make the recipe more tasty, it is recommended to add sour cream and herbs, as well as salt.

Appetizing porcini mushroom soup

Porcini mushrooms will make any soup tasty and aromatic. This recipe is no exception - the whole family will certainly love it, since the dish, in addition to everything, looks beautiful and is healthy.

Ingredients:

• porcini mushrooms – 250-300 grams;
• onion – 1 large piece;
• potatoes - 2 pieces;
• carrot – 1 piece;
• garlic – 1-2 cloves;
• flour – 1 tablespoon;
• cream or thick sour cream – 200 ml;
• olive oil – 1 tablespoon;
• greens, bay leaf, pepper and salt.

First of all, the mushrooms should be cleaned of sand or soil. Then they need to be thoroughly washed and cut into medium pieces. They need to be boiled in cold salted water for about 40 minutes, skimming off the foam from time to time. At this time, you can peel and cut the potatoes and add them to the pan. You should add spices (pepper and bay leaf), but just be careful not to overdo it.

After this, you need to chop the onions and grate the pre-peeled carrots. They need to be mixed and fried in olive oil until golden brown, and then added to the soup.

After this, you need to pour sour cream or cream into the pan. It is recommended to add a couple of tablespoons of hot broth to them first so that the sour cream does not curdle.

Flour must be fried in a frying pan until it turns light brown. It is best to cook it over low heat. After this, it must be poured into the pan, stirring the hot mass well.

Finally, you will need to crush the garlic and finely chop the greens. These ingredients need to be added a couple of minutes before cooking, since there is no need to cook them. If you strictly follow the recipe, you will be able to prepare a fragrant and tasty soup. It should be served with sour cream and croutons.

Porcini mushroom cappuccino soup recipe

If you're bored with regular mushroom soups, it's time to make them... cappuccino! The appearance of this dish is very reminiscent of the famous sweet drink sprinkled with chocolate chips, and in the photo it looks so elegant that you want to run to the nearest coffee shop. You will definitely surprise all your guests and family with this serving - preparing such a soup is very simple and quick, so it can be served even today.

Important : one of the secret techniques of the recipe is flambéing, that is, cooking under natural fire. You could often see this in restaurants, when an almost finished dish is set on fire right in front of the customers. It looks impressive and tastes even brighter, but all those with beards should move away and the housewife should carefully tuck her hair under a scarf or tie it in a ponytail.

Cooking time: 40 minutes

Number of servings: 6

Energy value

• proteins – 6.7 g;
• fats – 11.5 g;
• carbohydrates – 16 g;
• calorie content – ​​220.6 kcal.

Ingredients

• porcini mushrooms – 100 g;
• champignons – 300 g;
• milk 1% – 550 ml;
• cream 10% – 100 ml;
• shallots – 1 pc.;
• olive oil – 50 ml;
• cognac – 70 ml;
• salt – 1 tsp;
• dried grated mushrooms – 100 g.

Tip : you can use only white champignons instead of champignons; here two types are used to diversify the taste.

Step-by-step preparation

1. Peel the onion, wash it and cut it into small cubes, it doesn’t matter. Fry it in 1 tbsp. l. olive oil in a preheated saucepan for 5 minutes, remembering to stir.
2. Chop the mushrooms arbitrarily, but not very finely. When the onions are cooked and become transparent, add them to the pan. The entire mass must be salted immediately - salt draws out moisture, and you get an excellent natural broth in which the base for the soup will be stewed.
3. Let the mushrooms simmer for 5-10 minutes.
4. Now that very secret action is flambéing. Pour cognac into the saucepan (of course, it’s better not to use cheap cognac, it can pretty much ruin the taste). We step aside and carefully set fire to the contents of the pan - for your safety it is better to use a long lighter.
5. When the mushrooms stop burning, add 300 ml of milk to the saucepan (the rest should be left for foam) and cream. Wait for it to boil and cook for about 5 more minutes. Taste it and add salt and pepper as desired.
6. After the soup has boiled a little, grind it into a uniform mass using a blender. If the puree is too thick, you can add more milk.
7. Let's start preparing the foam: in a saucepan or saucepan, mix the remaining milk and 40 ml of olive oil, bring to a boil.
8. Using a blender at an angle, beat the entire mass until foamy.

How to serve such an unusual and elegant soup? Pour the cream into a small bowl, put a little foam on top and sprinkle with chopped dried mushrooms. The appearance of the dish is very similar to cappuccino, but the smell and taste are a hundred times better. Bon appetit!

Champignon soup with rice

This recipe is suitable both as a first course for lunch and as dinner. Thanks to rice, it becomes more nutritious, and just one bowl is enough to fill you up.

Ingredients:

• champignons – 400-500 grams;
• onion - 1 piece;
• potatoes – 2-3 pieces;
• chicken broth or water – 2 liters;
• carrot – 1 piece;
• rice – 150 grams;
• cream – 3-4 tablespoons;
• vegetable oil;
• lemon – 2 circles;
• greens, salt and pepper, garlic.

Potatoes must be peeled and cut into large cubes. After this, it needs to be boiled for about 15 minutes in 2 liters of water or broth, which must first be salted. In the meantime, peel the onions and carrots and chop them finely. The vegetables will need to be mixed and fried in vegetable oil until golden brown. This usually takes about 3 minutes.

The champignons should be washed, peeled and cut into slices or pieces. Add the mushrooms to the vegetables in the frying pan and fry them for about 5 minutes. They can be salted and peppered to taste.

This is almost the end of the recipe. Place the mushrooms in a saucepan with the soup, add grated garlic (1 clove) and cook for 5 minutes. After this, you need to pour in the cream and cook for about 5 more minutes. At the end, you need to add any greens (green onions, parsley, dill) and add 2 slices of lemon. When the soup boils, you can turn it off and serve the dish.

Assorted mushroom soup

This mushroom soup made from fresh and aromatic mushrooms is best prepared in the fall, when the forest is full of boletus, boletus, and boletus. To make the dish more flavorful, it is recommended to cook several types of mushrooms at once.

Ingredients:

• various wild mushrooms – 500 grams;
• onion – 1 large piece;
• potatoes – 300 grams;
• salt.

If the mushrooms have just been brought from the forest, then they must be thoroughly cleaned: remove the leaves and blades of grass from the caps, remove the soil and sand at the base of the legs, and throw away the wormy ones. Mushrooms should be washed well and cut into medium pieces for the soup. Then they need to be put in a saucepan with water and put on medium heat until it boils. If foam appears, you need to remove it and reduce the heat. You need to cook the mushrooms for about 20 minutes - this is exactly how long it will take for them to become completely ready for consumption. They must be salted.

In order not to waste time while the mushrooms are cooking, you can peel the potatoes and cut them into large cubes, and also chop the onion into small pieces. These ingredients need to be put into the broth and wait for 10 to 20 minutes. The time depends on how quickly the potatoes cook. If she is young, then even 5-7 minutes will be enough.

If desired, you can add a piece of butter to the soup so that the dish tastes more delicate and the broth acquires a golden color. You can also add herbs, spices, bay leaves and pepper to taste.

Advice: it is advisable to take different varieties of mushrooms. Chanterelles, porcini mushrooms, honey mushrooms, aspen and boletus mushrooms are perfect. You can either collect them yourself in the forest or purchase them in a store. You can also add dried mushrooms, which will make the dish more flavorful.

Soup from dried porcini mushrooms turns out to be nourishing, tasty and incredibly aromatic, easy to prepare at home and liked by everyone without exception: both adults and children.

To make a delicacy with your own hands, you don’t need any special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients - and in half an hour the delicious dish will be ready. To prepare, you will need the simplest ingredients: onions, carrots, noodles, potatoes; if desired, you can use melted cream cheese and chicken broth.

Cheese and mushroom soup

Cheese makes the soup tender, adds a special taste and enhances the aroma of wild mushrooms. It is recommended to serve this soup with croutons and a sprig of parsley.

Ingredients:

• 2 processed cheese;
• 200 gr. porcini mushrooms;
• 2 potatoes;
• bulb;
• 50 gr. hard cheese;
• black pepper, salt.

Preparation:

1. Boil mushrooms in water until half cooked.
2. Add diced potatoes.
3. When the broth boils again, add processed cheese. To make them melt faster, it is better to cut them into slices. The soup must be stirred constantly, making sure that the cheese is completely melted.
4. Cut the onion into cubes and fry until golden brown.
5. Add onions to the soup. Add a little salt.
6. Let the finished soup brew for 15-20 minutes.
7. Before serving, sprinkle with grated cheese and black pepper.

With porcini mushrooms you can prepare a classic clear soup or make a puree soup. Cream and cheese make the taste more delicate. If you want to reduce the calorie content of the dish, then add unfried vegetables and mushrooms to the soup.

With the beginning of the mushroom season, many people have culinary ideas on how best to use boletus mushrooms. Some people prefer to enjoy the product fresh, while others prefer to dry it or freeze it for the winter. Mushroom soup made from porcini mushrooms , which can be used in any form, is always delicious To make the dish perfect, you need how to prepare it correctly and a few secrets.

Calorie content of soup

Porcini mushrooms can be classified as dietary products: their calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.

Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per serving: if you use only onions, carrots, a little oil for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese - more.

However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to watch their figure.

Porcini mushroom soup with melted cheese

Ingredients (for 5 servings):

• dry porcini mushrooms –45 g;
• water –1.5 l.;
• potatoes –455 g;
• onion –125 g;
• carrots –125 g;
• processed cheese – 225 g;
• butter –25 g;
• salt –5 g;
• black pepper – ⅓ tsp, optional.

How to cook:

1. Soak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.
2. Peel the potatoes, cut into small pieces and add to the mushroom broth. Continue cooking for another 15 minutes.
3. Cut the onions and carrots into small cubes and fry in butter until soft. Transfer to the soup pot and cook for 5-7 minutes. Do not let the vegetables get a golden brown crust, this will spoil the taste of the finished dish!
4. Cut the processed cheese into arbitrary pieces, add to the soup and cook, stirring constantly, until the cheeses are completely dissolved. This will take approximately 2-3 minutes.
5. Season the mushroom soup with salt, add black pepper if desired, and serve.

Video recipe

Mushroom soup from frozen mushrooms - a classic recipe

This recipe makes an easy first course. If you have not prepared the forest delicacy yourself, then the frozen product can always be purchased in large stores.

Ingredients:

• mushrooms – 550 g frozen;
• butter;
• laurel – 1 leaf;
• potatoes – 3 pcs.;
• seasoning;
• onion – 1 pc.;
• salt;
• carrot – 1 pc.;
• sunflower oil.

Preparation:

1. There is no need to heat the water before cooking. Place frozen mushrooms in liquid. You can use any forest or champignons. Add some salt. Throw in a bay leaf.
2. Grind the potatoes. Pour the resulting straw into water. Chop the onion. Chop the butter and melt in a frying pan. Throw in onion cubes and fry.
3. Pour sunflower oil into a separate frying pan and heat. Grate the carrots using a grater. If you like a pronounced carrot flavor, you can cut it into cubes. Place in oil and simmer.
4. Send two roasts to the mushroom broth and boil. Potato pieces should be completely cooked.

All that remains is to sprinkle with seasonings and mix.

Dried porcini mushroom soup with noodles

Ingredients (for 5 servings):

• dried porcini mushrooms – 30 g;
• water – 1.5 l.;
• onion – 100 g;
• carrots – 125 g;
• noodles – 125 g;
• butter – 30 g;
• salt – 5 g;
• bay leaf – 1 pc.;
• fresh parsley - 3-4 sprigs.

Preparation:

1. Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
2. Add noodles and continue cooking for another 5 minutes.
3. While the noodles are cooking, cut the onion into cubes and grate the carrots on a fine grater. Heat the butter in a frying pan, add vegetables and fry for 5-7 minutes, stirring occasionally. To make a vegetarian version, you can use vegetable oil.
4. Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
5. Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.

Video cooking

Frozen champignon soup with cheese

Mushrooms are of course good, aromatic and tasty on their own. But in combination with cheese, especially processed cheese, it simply turns out to be an “explosion of taste.”

Moreover, all today’s recipes match it.

The creamy taste combined with the most tender champignons makes this soup simply unforgettable in taste.

And if you puree the contents with a blender, it will turn out delicious. By following the link, you will find another recipe for frozen mushrooms.

I would also like to bring to your attention a very interesting recipe for mushroom soup from the site https://willcomfort.ru. I know a lot of soup recipes, but this is the first time I’ve come across this one. And although it is prepared from fresh champignons, I think that it will turn out just as good from frozen ones!

Here are the recipes. All are simple and tasty, choose any one and you won’t go wrong!

Cook and eat for your health.

Bon appetit!

How nice it is to taste a hot, delicious soup on a cold snowy day with the extraordinary aroma of porcini mushrooms. It is doubly pleasant if the porcini mushrooms are collected in the summer and carefully placed in the freezer for storage.

Let's cook a real classic from frozen porcini mushrooms. My step-by-step photos for the recipe will help a beginner with this. It’s not difficult to buy frozen porcini mushrooms if you don’t have your own in the freezer.

Here is our soup set:

• frozen porcini mushrooms - 200 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 1 pc. (medium root vegetable);
• water - 1.5 l;
• butter - 20 g;
• salt.