Soup puree of dried white mushrooms. Frozen porcini mushroom soup

This summer I came to visit my friends in Transcarpathia. Literally the next day, she, restless, dragged me into the forest to pick mushrooms. “Not far,” he says, “10 kilometers, no more!”

I won’t tell you which windbreaks we walked through, but our mushroom “catch” exceeded all expectations. And on the same day she made a wonderful puree soup with mushrooms.

I will be happy to share with you all the intricacies of real Transcarpathian mushroom soup.

What should he take? Ingredients for pureed porcini mushroom soup:

• 300-350 grams of mushrooms;
• carrots – 1 piece;
• potatoes - 2-3 pcs;
• medium-sized onion – 1 piece;
• cream or milk – 500 ml;
• garlic – 1-2 cloves;
• a teaspoon of wheat flour;
• dill, parsley, basil;
• a teaspoon of paprika;
• salt, pepper - to taste;

A little vegetable oil for frying vegetables.

If desired, a teaspoon of butter.

This is how mushroom puree soup should turn out, I begged a friend for the recipe, and I’m sharing it with you.

The process of preparing puree soup with mushrooms

IMPORTANT! No matter how good the mushrooms are, when you boil them, the first water must be drained and the mushrooms rinsed.

Chop the mushrooms and boil them. There should be very little water so that it barely covers them, then the broth will be more rich and tasty.

Cut the onion into small cubes and sauté over low heat until it becomes translucent, then add grated carrots to it. Finely chop the greens, add half to the onions and carrots. Simmer until half cooked, add flour, stir, simmer until done.

Tip 1 - to prevent vegetables from burning, add 1-2 tablespoons of mushroom broth to them

Add potatoes to the mushrooms, cook for another 10-15 minutes, then add onions and carrots to the soup. Bring to a boil, add salt and pepper.

Pour the broth into a separate container and set aside for now.

Beat the vegetables and mushrooms in a mixer or blender and combine with the broth.

Add cream or milk to the puree soup with mushrooms, bring to a boil and set aside.

Add the remaining greens to the soup and stir.

Tip 2 - instead of milk or cream, you can add meat or chicken broth

We had several very small white fungi. We boiled them separately and put them whole on each plate. It was very nice.

The pleasant rich taste of mushroom soup warms you up on cold days, saturates you with useful substances, and gives you strength and energy. Figure out how to cook it so that the resulting dish will captivate all family members. For cooking, there are special recommendations, tips on choosing ingredients, combining flavors and using seasonings.

How to cook cream of mushroom soup

If a housewife wants to know how to cook mushroom soup, then she needs to start by choosing the ingredients. A dish is prepared from dried, fresh or frozen mushrooms. If a freshly assembled version is used, the product must be cleaned and rinsed. Dried ones will have to be soaked before cooking and pre-boiled. You can freeze mushrooms yourself and use them without defrosting, so as not to lose nutrients and turn them into a slippery mass. You just need to put them in boiling water.

The right mushroom soup has a thick, homogeneous consistency, but not so thick that a spoon would stand in it. This homogeneity is achieved by using a blender or food processor. When obtaining a thicker dish, the mass is diluted with liquid warm cream or broth. If the soup has cooled down and needs to be reheated, use a microwave or stove over low heat with constant stirring.

In addition to the main ingredients, the mushroom soup contains various additives:

• potatoes, carrots, onions;
• noodles, vermicelli;
• cauliflower, broccoli;
• pearl barley, buckwheat, rolled oats;
• beans, peas;
• eggplants, zucchini;
• Beijing or;
• pumpkin, spinach;
• prunes;
• fried bacon;
• petiole celery;
• chopped nuts;
• shrimps;
• cheese, cream.

What mushrooms are soup made from?

The first step to making the dish is choosing mushrooms for the soup. Fresh ingredients added to the first are champignons and oyster mushrooms. Dry or frozen mushrooms suitable for this dish are wild mushrooms. The most rich, nutritious and aromatic soups are those made with porcini mushrooms and saffron milk caps. Less nutritious are milk mushrooms, boletus and aspen mushrooms.

Mushroom soup made from moss mushrooms, honey mushrooms, russula, boletus, and oyster mushrooms has the lowest nutritional properties. At the same time, low calorie content for gourmets is successfully combined with the most attractive taste. Champignon is popular and is always available in stores at any time of the year. Only young mushrooms with white plates and a dome-shaped cap are suitable for cooking.

How to clean mushrooms

Before preparing a classic soup, many housewives wonder how to clean mushrooms and whether it is worth processing them at all, or whether just rinsing with water is enough. Professional chefs give advice on how to prepare raw materials. Fresh, clean mushrooms can only be washed in water, but contaminated or damaged specimens should not only be rinsed, but also clean off unattractive areas. If champignons are used, they do not need to be soaked to prevent them from absorbing water.

To prepare puree soup with a mushroom base, forest raw materials are often used, which require more careful preparation and cleaning. First, the mushroom stems need to be washed and cleaned of dirt, and any stuck debris must be removed from the caps. It is better to start with young and strong ones, leaving the old specimens for last. If the mushroom is spoiled or wormy, you can soak it in cool salted water.

For old mushrooms, in order to prepare a rich mushroom-flavored puree soup, you need to remove the pulp damaged by worms and insects and rinse them thoroughly before cooking. Cleaning always starts with the feet. Then they move on to the cap; for convenience, the mushroom is cut. From clean and young-looking specimens, scrape off the upper part of the skin - with a dry cloth or knife. The cap is washed with water, and if it is large, it is cut in half to inspect for worms.

Cream of Mushroom Soup Recipe

Having selected the ingredients and studied step-by-step photo and video tutorials on how to prepare mushroom soup, you can begin cooking. You can prepare the dish either in a saucepan or using a slow cooker, season it with spices, add dairy products for taste and roast meat for satiety. The recipe for mushroom soup can be different - it can be cream soup with cream based on white or champignons, cheese, chicken, potato.

Champignon cream soup

The simplest lean soup with champignons has dietary properties due to the use of broth not on meat, but on vegetables. It is good to eat during fasting or on a diet to keep the body in a good position without starving. The dish is served with decorations in the form of dill and croutons. For taste, you can add low-fat sour cream or yogurt. A tasty and quick recipe for making this delicacy is below.

Ingredients:

• potatoes – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• champignon – 0.3 kg;
• garlic – 1 clove;
• flour – 1.5 tablespoons.

Cooking method:

1. Boil whole potatoes, carrots and half an onion in water and salt over medium heat.
2. While the vegetables are cooking, fry the chopped onion with mushroom slices and flour in a separate frying pan, add a little salt.
3. Mix the prepared vegetables with the onion and mushroom frying, pour into a blender with a small amount of broth, and puree.

Creamy mushroom soup with champignons

Mushroom puree soup prepared with cream has a special rich taste and creamy aroma. They also give the dish a lightened shade, thanks to which it looks good in the photo. The dish is served poured into plates, decorated with herbs and white bread croutons, sour cream. Children and adults love puree soup for its pleasant aroma and rich taste.

Ingredients:

• champignons – 0.6 kg;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• greens - a bunch;
• cream - half a liter.

Cooking method:

1. Chop the onion and fry in a frying pan with oil over medium heat until golden brown. Add champignon slices there.
2. Peel the potatoes and cook in a saucepan with water and bay leaf.
3. Once ready, grind all the ingredients in a blender. Pour in the cream and beat again.

Mushroom cream soup from porcini mushrooms

The cream of porcini mushroom soup has a beautiful coffee color. It is very quick and easy to prepare. Porcini mushrooms give a special taste and rich aroma to the dish, making the dish very nutritious and healthy. In combination with chicken broth, the soup becomes high in calories, so it is good for satiation. The recipe can be varied by adding cream for piquancy.

Ingredients:

• porcini mushrooms – 0.4 kg;
• onions – 2 pcs.;
• butter – 50 g;
• chicken broth – 0.4 l;
• heavy cream – 0.2 l;
• greens - a bunch;
• ground white pepper - a pinch.

Cooking method:

1. Chop the onions, wash the mushrooms, dry and chop.
2. In a deep frying pan, fry the onion in half the amount of oil until golden brown, add the mushrooms. Continue frying for another 5 minutes.
3. Pour the broth into the pan, add the onion-mushroom mixture, cook for 17 minutes over medium heat.
4. Pour into a blender and grind until pureed. Strain.
5. Return to the pan, boil, add cream, salt and pepper.
6. Heat for 5 minutes with constant stirring.

Cream of mushroom soup with cheese

Cream cheese soup with mushrooms is considered original if you add noble blue cheese with mold to it. This Flemish recipe has a spicy, rich taste. In addition to its mushroom hue, the puree soup has a slight sourness and creamy aroma. Thyme added to it gives a touch of Mediterranean cuisine and looks great in photos as a decoration.

Ingredients:

• champignons – 0.4 kg;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• cream 15% fat – 0.4 l;
• vegetable broth – 0.7 l;
• garlic - clove;
• blue cheese with mold – 0.1 kg;
• thyme – 3 sprigs.

Cooking method:

1. Chop the onion and garlic, fry in olive oil until golden brown.
2. Peel the potatoes, cut into cubes, place in boiling broth, cook for 5 minutes. Place mushroom slices there and cook for another 10 minutes.
3. Add the onion-garlic frying, thyme, cook for a couple of minutes. Salt and pepper, add crumbled cheese, stir until completely dissolved.
4. Puree with a blender.

Mushroom puree soup in a slow cooker

It’s easy to prepare delicious and aromatic cream of mushroom soup in a slow cooker, because you don’t need to spend a lot of time on cooking - just prepare the ingredients. Garnishing the creamy mushroom soup with a sprig of parsley or tarragon will add a special richness and nuances that highlight the creamy texture. Variations of the recipe would be replacing water with chicken or vegetable broth, adding oregano, nutmeg, sage, etc.

Ingredients:

• champignons – 0.4 kg;
• potatoes – 0.4 kg;
• onion – 100 g;
• water – 3 glasses;
• cream 15% fat - half a glass.

Cooking method:

1. Rinse the champignons with running water and cut into 4 parts. Peel the potatoes, wash them, cut them into cubes. Peel the onion and cut into small cubes.
2. Place vegetables and mushrooms on the bottom of the multicooker bowl, pour in water. Close the lid and set the soup mode.
3. After finishing cooking, pour the mixture into a saucepan, pour in the cream, season with salt and spices.
4. Puree the mixture using an immersion blender.
5. Instead of a blender, you can use a food processor or rub the mixture through a sieve.
6. To add richness of flavor, onions and mushrooms can be processed (fried) before adding to the slow cooker.

Cream soup with mushrooms and chicken

To make a hearty chicken puree soup with mushrooms, you need to use fillet to prepare the broth and add additives to the creamy mass itself. This dish has a high calorie content, quickly satisfies hunger, serves as an excellent option for serving as a first dish, and will find its place in the daily diet. Instead of chicken, you can take any meat - turkey, rabbit, beef.

Ingredients:

• champignons – 0.25 kg;
• chicken fillet – 0.25 kg;
• potatoes – 0.35 kg;
• carrots – 100 g;
• onion – 100 g;
• cream 20% fat - 1.5 cups.

Cooking method:

1. Pour 1.5 liters of water into a saucepan, boil the chicken, cut into cubes. At this time, peel the potatoes and cut into cubes.
2. When the water boils, add the potatoes and boil until tender. Peel the mushrooms, cut into slices, chop the onion, grate the carrots.
3. Fry the champignons in a dry frying pan until the water has evaporated. Add onions and carrots, simmer for a couple of minutes, pour in cream. Cook over low heat until the mixture thickens.
4. Place all parts of the mixture into a blender, beat, season with salt and pepper.

Cream soup of dried porcini mushrooms

Cream soup made from dried mushrooms will be very tasty and with a rich aroma, and if you are unsure how to prepare the delicacy, it is better to take forest mushrooms. The first dish looks appetizing in the photo and in life, and has a bright taste. It perfectly nourishes the body. For piquancy, mustard seeds and garlic are added to the first dish. The resulting sharpness will certainly be smoothed out by the creamy taste of dairy products.

Ingredients:

• dried mushrooms – 0.2 kg;
• onion – 1 pc.;
• garlic - clove;
• potatoes – 2 pcs.;
• mixture of vegetable and butter - 4 tbsp. l.;
• mustard seeds - a teaspoon;
• broth - 1 l;
• water - glass;
• cream 20% fat - a glass.

Cooking method:

1. Wash and peel the vegetables, cut the onion into half rings, potatoes into cubes, pass the garlic through a press.
2. Rinse the dried whites and pour boiling water for a third of an hour.
3. In a 3-liter saucepan, saute the onion, garlic, and mustard in a mixture of oil. Add the soaked mushrooms along with water there. Pour in the broth.
4. Add potatoes, cook until half cooked. Add salt.
5. Pour out a glass of broth and replace it with cream. Beat with a blender.
6. If the cream of soup is too thick, dilute it with broth.

Creamy mushroom soup made from frozen mushrooms

Any housewife can prepare a delicious and aromatic puree soup from frozen mushrooms. You can use any options - champignons, chanterelles, boletus, white. The main thing is not to defrost them, so that they do not spread into an unpleasant slimy puddle, but retain the elasticity of each piece. To do this, pour them directly into boiling water and cook until tender. It is good to serve the dish with parsley.

Ingredients:

• frozen mushrooms – half a kilo;
• onion – 1 pc.;
• carrots – 1 pc.;
• parsley - a bunch;
• vegetable oil – 2 tbsp;
• vegetable broth - 1.5 cups.

Cooking method:

1. Chop the onion and carrots and fry in oil.
2. Pour the broth into the pan, bring to a boil, add mushrooms, add frying.
3. Bring to a boil, add chopped parsley.
4. Place everything in a blender and blend until creamy.

Mushroom soup with melted cheese

The creamy soup with melted cheese and mushrooms has a rich, creamy taste, which satisfies well and warms you up in cold weather. It has a delicate consistency and cooks quickly. The dish is best served hot, garnishing each plate with chopped herbs and croutons prepared without eggs - simply fried in butter with herbs.

Ingredients:

• chicken broth - half a liter;
• champignons – half a kilo;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• processed cheese – 2 pcs.;
• dill - a bunch.

Cooking method:

1. Boil chicken broth, add potato cubes to it, boil until tender.
2. Grate the cheese into the broth, stir until dissolved. Grind the mixture in a blender.
3. Chop the onion and mushrooms for frying, place in a blender, and chop again.

Wild mushroom soup

The creamy forest mushroom soup prepared on the basis has a bright taste. This is a real delicacy because it is prepared using dry white wine, cream gives it a delicate taste, and thyme gives it a piquancy. This delicious delicacy is best served with rye croutons, sprinkled with herbs, flax seeds, pumpkin or sesame seeds.

Ingredients:

• chanterelles – 0.4 kg;
• chicken broth – 0.9 l;
• white wine - half a glass;
• onion – 1 pc.;
• cream 20% fat – 225 ml;
• thyme greens - 1 tbsp.

Cooking method:

1. Wash the chanterelles, heat the olive oil in a frying pan, fry the mushrooms over high heat until the liquid evaporates.
2. Reduce heat, fry for a couple more minutes, add chopped onion and simmer until soft. Pour in the wine, stirring, and evaporate.
3. Add the onion-mushroom mixture to the broth, boil, and cook for a quarter of an hour. Add thyme 5 minutes before the end. Puree with a blender, pour in warm cream, season with salt and pepper.
4. Pour back into the pan and boil.

Video: creamy soup with mushrooms and potatoes

Boletus is simply a gorgeous mushroom: meaty, aromatic, delicious! If you are lucky enough to pick porcini mushrooms in the forest, then this opens up inexhaustible possibilities for creation for the cook. If there are especially many mushrooms, then you can. Good and... And if you don’t plan to harvest boletus mushrooms for the winter, you can fry them in sour cream, for example, according to the recipe.

Well, today I’ll tell you how to make creamy porcini mushroom soup with cream. I must say that this dish is simply gorgeous, although very simple. Porcini mushrooms add such an incredible taste and aroma to the whole dish that my daughter was very surprised when she found out that I didn’t add any mushroom aromatic seasonings. And why do we need chemistry when there are porcini mushrooms, which no artificial aromatic mixture can compare with?

To prepare 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 it's enough for 2 servings. Clean the mushrooms by removing the thin top layer from the stem.

Rinse well, 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 later 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 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 together 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. Place on the fire, stirring, bring to a boil and immediately remove.

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

Step-by-step recipes for preparing a delicious and aromatic creamy porcini mushroom soup with cream

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

13 gr.

Carbohydrates

180 kcal.

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.

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.

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.

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.

Calories: Not specified
Cooking time: Not indicated

If you love mushrooms, then I suggest making you a puree soup of dried porcini mushrooms with cream. Soup can be prepared from dried mushrooms all year round. Porcini mushrooms are especially tasty. For soup, I recommend choosing clean, large, dry porcini mushroom slices without dark spots. Mushrooms should not crumble into dust. The aroma of quality mushrooms begins to spread when the jar is opened. You can use any processed cheese, but the variety with the addition of mushrooms will be most suitable. I also want to draw your attention to.



You will need (for 2.5-3 liters):

- dried porcini mushrooms - 150 grams,
- large potatoes - 2 pieces,
- onion - 1 piece,
- processed cheese - 1 piece,
- cream 30% fat - 150 grams,
- bay leaf - 1 piece,
- allspice - 2-3 peas,
- vegetable oil - 1-2 tablespoons.

Recipe with photos step by step:

Soak mushrooms overnight in cold water.




In the morning, rinse the mushrooms thoroughly and carefully inspect them so that no sand or dirt remains.
Place the mushrooms in a saucepan, cover with cold water, add a clove of garlic. Cook for 30-40 minutes over low heat.




Peel and cut the potatoes into cubes and add to the soup, cook for 10 minutes.




Finely chop the onion.






Heat vegetable oil in a frying pan, add onion and fry until light golden brown. Add fried onions to the soup. Add allspice and bay leaf. Cook for 4 minutes.




Cut the processed cheese into pieces, put it in the soup and bring to a boil.




Remove bay leaf and allspice. Blend the soup with a blender until smooth. Salt and pepper.




Pour in the cream, stir, bring to a boil. Remove from heat and pour into plates.
You can put herbs or homemade garlic croutons on top. Decorate with cream. Serve with black bread. I'm sure you'll like this one too.






The mushroom soup turns out very thick. If desired, it can be diluted with milk.

Adviсe:

If you are in a hurry, soak the dry mushrooms in hot water and after an hour you can cook them.
- For the convenience of whipping, you can separate the thick of the soup from the broth using a colander and grind it with a blender. Then add the remaining broth and continue cooking according to the recipe.
- For holiday serving, you can use serving in a bread pot. Cut off the top of the bun, remove the pulp and pour in a portion of the soup. Cover with a bread “lid”.
- It is best to season the soup with fresh ground pepper.