Cook porcini mushroom soup. Dried porcini mushroom soup

How to cook

Boletus mushrooms are perfectly preserved in dried form - they do not darken and do not lose their unique aroma. Of these, you can cook not only soups, but also other equally tasty and satisfying treats - stews, julienne, pizza, pies, various sauces. Despite this, porcini mushroom soup occupies one of the most important places in cooking.

The classic recipe for porcini mushroom soup will appeal to those who love simple treats. Since mushrooms have a pronounced aroma, spices and spices can be omitted.

Fresh mushrooms should be cleaned and rinsed in running water, cut into large pieces and put in a saucepan. If you use dried mushrooms, then before cooking, you will need to pour warm water and leave at room temperature for 2-3 hours.

Pour prepared mushrooms with two liters of water, put on medium heat and cook for at least 40 minutes. Since fresh mushrooms are greatly reduced in size, it is best to cut them into larger pieces.

According to this recipe for mushroom soup with porcini mushrooms, it will be possible to cook a more interesting treat by adding a little melted or hard cheese to it. But if you want to taste the real pure taste of these amazing mushrooms, then it will be enough to add only the main vegetables - potatoes and onions.

Peel potatoes and cut into medium cubes. You can also chop the potatoes smaller if you want the soup to be thicker.

Wash the carrots, peel and cut into thin slices or strips.

The soup will be more rich if the onion is lightly fried in a pan in a small amount of vegetable oil.

When the mushrooms are cooked, add the potatoes to the pan, bring to a boil and salt. Cook the porcini mushroom soup for another 10 minutes, then add the carrots and onions.

Cook the soup with vegetables for another 5 minutes, after which it can be removed from the heat and served. You can add a little chopped parsley directly to the plate.

Cooking mushroom soup from fresh porcini mushrooms with sour cabbage

You can cook a soup of porcini mushrooms with sauerkraut and get great cabbage soup. This soup is ideal for a winter diet, when there is an acute shortage of vitamins. Shchi not only has a warming effect, but is also able to replenish the body with all the necessary supply of vitamins and useful trace elements.

To prepare cabbage soup with porcini mushrooms, you will need simple and affordable products:

• Dried porcini mushrooms - 30 gr
• Parsley - 1 bunch
• Vegetable oil - 3-4 tbsp. l
• Pearl barley or rice - 2 tbsp. l
• Sauerkraut - 150-200 gr
• Potatoes - 2-3 pieces
• Salt - to taste

You can cook soup with fresh porcini mushrooms, in winter it is quite difficult to find them, so it is best to use dried ones. They will need to be washed well and poured with warm water for 2 hours. Wash pearl barley well, add water and leave for 2 hours. When the time passes, and the mushrooms and barley swell well, it will be possible to start cooking the soup from porcini mushrooms.

Peel potatoes, wash, cut into medium cubes and cover with water. When the potatoes boil. Add soaked mushrooms and barley to it. Boil the soup for 35-40 minutes until the potatoes and barley are ready.

Lightly fry sauerkraut or sauerkraut in vegetable oil, you can add one small onion for taste, but not necessary. Wash a bunch of parsley, shake off excess liquid and chop with a knife not very finely.

Transfer the fried sauerkraut along with herbs to the soup and continue to cook over medium heat for another 10 minutes. Cover the finished cabbage soup with a lid and leave on the stove for another 5-10 minutes to infuse. Serve soup with sour cream and a piece of black bread.

It is very easy to prepare a delicious porcini mushroom soup if you add some homemade noodles or vermicelli to it.

You can cook noodles yourself, or you can use ready-made noodles from the store. If you are in a hurry and want to cook dinner quickly, then cook soup with fresh porcini mushrooms.

If there are no fresh mushrooms, and there is enough time, then while the dried mushrooms are infused in warm water, you will have time to cook the noodles with your own hands.

Cooking homemade noodles for porcini mushroom soup

Look at the photo of porcini mushroom soup and homemade noodles - not only your loved ones, but also guests at the festive table are unlikely to refuse such a treat.

To prepare homemade noodles, you will need an hour of your time and simple products that are not difficult to find in any kitchen:

• Flour - 1 cup
• Egg - 1 pc.
• Salt - 1/2 tsp
• Olive or any other vegetable oil - 1 tsp

Drive one fresh egg into a convenient bowl, mix it well with a fork or whisk and add a little salt. If you want to make more homemade noodles, it will be much easier to beat a few eggs with a mixer or blender.

Gradually pour flour into the egg - mix into a homogeneous mass and only after that add more.

Since flour is different, its amount can also be different - a little more or less. The dough for the noodles should turn out quite steep and firm. If you have a food processor, then the first part of the batch can be carried out in it, after which the half-finished dough is kneaded with your hands.

The finished dough should not stick to your hands - if it turns out soft and the flour is over, add more, otherwise the noodles will not work and will stick together during cooking.

From this amount of ingredients, you should get a small piece of dough the size of an average apple. Put it on the table, cover with a towel and leave for 15-20 minutes - during this time the dough will mature and become a little softer. It should be mixed well again so that it lags well behind the hands and the table.

With a wooden rolling pin, roll out the dough very thinly - no more than 2 millimeters thick.

If the combine has a special nozzle, then the dough can not be rolled out, but scrolled through it. If you cook with your hands, then the dough will need to be cut with an ordinary sharp knife.

In order for the dough not to shrink and roll out easier, grease its surface with olive oil. You should get a fairly large thin layer with a diameter of 20-24 centimeters. Cut ribbons 2-3 mm wide, the thinner the better.

Lay the strips out on a table and let them dry. You can use improvised means to hang the noodles to dry - for 40-50 minutes. This time will be enough for it to be ready for use.

This amount of ready-made noodles is enough to cook porcini mushroom soup in a two-liter saucepan.

How to cook soup with fresh porcini mushrooms and noodles

Prepare all the necessary ingredients:

• White mushrooms - 50 gr
• Onion -1-2 pcs
• Carrots - 1-2 pieces
• Salt - to taste
• Noodles (homemade or store-bought) - 150 gr
• Parsley greens - 1 bunch
• Sour cream - optional

Transfer the prepared mushrooms to a saucepan, add water and put on medium heat. Do not pour out the water in which the mushrooms were infused, it will need to be added to the soup when it is almost ready. Cooking porcini mushroom soup for about 1 hour, during which time the mushrooms will boil well enough and you can add other ingredients.

Peel onions and carrots, cut into not very large pieces and fry in vegetable oil. Add the fried vegetables to the soup, pour in the water in which the mushrooms were infused, bring to a boil and salt to taste.

Add homemade or store bought noodles and cook for another 10 minutes.

Remove the finished soup from the heat, cover with a lid and let it brew a little. Wash fresh herbs and chop with a knife as finely as possible. Put the greens in the soup and you can set the table.

The soup can be served with sour cream and crackers.

The nutritional value of this mushroom is slightly different from other species, and in some cases inferior to them. However, the taste and aroma of boletus mushroom is much richer than that of other representatives of the mushroom kingdom, which has earned it immense popularity among culinary specialists.

Since protein is poorly absorbed by the body due to chitin, mushrooms are recognized as a heavy food. This reason is one of the main reasons why mushroom dishes are not recommended for children under 14 years of age and people suffering from diseases of the digestive system. But if the mushrooms are dried, the protein is absorbed much better and there should be no problems with digestion.

Watch the video of porcini mushroom soup and you will learn how you can cook a wonderful treat for every taste. Bon Appetit!

Fresh porcini mushroom soup with potatoes is not just a delicious dish - it is a storehouse of nutrients.

White mushroom is a unique gift of our nature. It contains in record quantities in bioactive form vitamins A and E, D, vitamins of group B. Porcini mushrooms are jokingly called the periodic table, since they contain almost all the elements. These mushrooms are also rich in phytohormones, and melanin promotes cell regeneration processes. In the scientific literature there are works confirming the suppression of cancer cells by polysaccharides, which are contained in the pulp of porcini mushrooms.

How to cook fresh porcini mushroom soup with potatoes - 15 varieties

The soup is easy to prepare, very fragrant, low-calorie, 100 grams of soup - only 77 kcal. Cooking does not take much time - 1 hour 10 minutes.

Ingredients:

• White mushrooms of medium size - 10 pcs.
• Onion - 1 medium head
• Potatoes - 4 medium-sized tubers
• Carrot - 1 root vegetable
• Butter for frying - 25 gr.
• salt to taste

Cooking:

Rinse the mushrooms, cut into small cubes, and then put in a thick-walled pan with butter - fry for 5 minutes.

Add finely chopped onions, carrots, fry for 7-10 minutes.

Salt and pepper to taste, add coarsely chopped potatoes, add water to make the soup medium in consistency, then add bay leaf and cook until the potatoes are ready.

Let it brew for 10 minutes and serve with sour cream.

Such a soup can be prepared from both porcini and any edible mushrooms. For cooking, the ingredients are not fried. The layout of products is given at the rate of 4 liters of soup.

Ingredients:

• Fresh white mushrooms - ½ kg
• Potato - 600 gr.
• Carrot - 150 gr.
• Bulb onion - 150 gr.
• Salt, pepper, bay leaf - to taste.

Cooking:

Chop large porcini mushrooms. Boil water and then add mushrooms. Boil 20 min.

If the mushrooms are large, cook longer. Put potatoes cut into cubes or cubes to mushrooms - cook for 10 minutes.

Chop the onion finely, carrots - into small cubes, add to the soup and continue to cook until the potatoes are ready.

At the end of cooking, put a bay leaf (after cooking the soup, it is taken out).

In this soup, the natural aroma and taste of porcini mushrooms is fully manifested.

Ingredients:

• Mushrooms - 500 gr.
• water - 1 l
• onions - 2 small heads
• medium carrot - 1 root vegetable
• potatoes - 5 medium tubers
• vegetable oil - 2 tablespoons
• Salt - to taste

Cooking:

Wash the mushrooms thoroughly, chop coarsely, put in cold water, and then put on medium heat.

After boiling, reduce the fire and cook for 15 minutes.

While the mushrooms are cooking, peel and coarsely chop the potatoes, prepare the fry.

For frying, cut the onion into half rings, coarsely chop the carrots and saute in vegetable oil.

After 15 minutes of cooking the mushrooms, take them out of the saucepan (it is most convenient to use a slotted spoon) and add the prepared potatoes to the saucepan.

Boil for 10 minutes, and then add half-boiled mushrooms to the soup, and continue to cook until the potatoes are ready.

When it is ready - add the fry, place carefully, cook for a couple of minutes and set aside from the fire. Soup insist 10 minutes.

Serve with sour cream prepared with fresh herbs.

Jimmy Oliver advises fresh herbs - parsley, dill, mint, and so on - not cut or cut with scissors, but finely tear with your hands. The herbs prepared in this way add more flavor to the dish.

The peculiarity of this dish is that olive oil is used in combination with butter.

Ingredients:

• Fresh white mushrooms - ½ kg
• Potatoes (large tubers) - 4 pieces
• Carrots - 2 root vegetables
• Onion - 1 head
• Olive oil - 4 tablespoons
• butter - 2 tablespoons
• Sea salt, freshly ground black pepper - to taste

Cooking:

Finely chop the onion. Heat the olive oil in a deep frying pan, add the butter and sauté the onion until translucent.

Then add coarsely chopped mushrooms, pepper, salt and fry until the onions are golden brown.

Boil 2 liters of water and add coarsely chopped potatoes and carrots - cook for 7 minutes.

Then add a mixture of mushrooms and onions and cook for another 20 minutes, the fire is weak.

The peculiarity of this soup is not only the addition of semolina, which gives a specific texture to the soup, but also the absence of spices. For cooking you will need (per liter of water).

Ingredients:

• Fresh white mushrooms - 400 grams
• Onion - 2 pieces
• Half a small carrot
• Medium potato tubers - 5 pieces
• For frying two tablespoons of vegetable oil
• Semolina - one tablespoon.
• Salt - to taste.

Cooking:

Wash mushrooms, cut and put in cold water. Put the saucepan over medium heat, after boiling add salt and, periodically removing the foam, cook for 10 minutes.

Cut the onion into rings, saute until golden brown, and then add the carrots, previously grated on the smallest grater.

After 10 minutes, remove the mushrooms, and put coarsely chopped potatoes into the broth - cook for 10 minutes

Then return the mushrooms to the broth, cook over medium heat until almost ready. Five minutes before the end of cooking, add semolina and stir constantly so that it does not form lumps.

Just before the end of cooking, add carrot and onion roast, boil for a couple of minutes and set aside from heat. Let it brew for 15 minutes.

Serve with sour cream and herbs.

This soup is intended for those who believe that the taste and aroma of fresh porcini mushrooms are self-sufficient and do not require various flavorings.

Ingredients:

• Fresh white mushrooms - 1 kg
• Potato medium tubers - 3 pieces
• Green bunch.
• Coarsely chop mushrooms and potatoes.

Cooking:

Put the mushrooms in a saucepan, pour water so that it covers the mushrooms with a layer of 5-7 centimeters.

Put the saucepan on medium heat - cook for 30 minutes. Add potatoes - continue to cook for another 10 minutes.

Turn off the heat and add the chopped herbs.

This delicious soup is made from fresh porcini mushrooms, but in extreme cases, it can also be prepared from freshly frozen ones. To prepare it, you will need (for 1.2 liters of water).

Ingredients:

• Potato - 0, kilogram
• Fresh white mushrooms - 300 gr.
• Leek - 80 gr.
• Shallot - 45 gr.
• Coriander - ½ teaspoon
• Black peppercorns - ½ teaspoon
• Garlic - 2 cloves
• Dry marjoram - 1 teaspoon
• Dry basil - 1 teaspoon
• Olive oil - 1 ½ tablespoons
• Cumin - one pinch
• Cream with a fat content of 22% - 100 ml
• Parmesan - 100 gr

Cooking:

Wash mushrooms, peel potatoes. Finely chop the mushrooms, small cubes - potatoes.

Place the potatoes in a pot of boiling water and turn the heat down to low.

In a hot frying pan without oil, fry the peppercorns, coriander, cumin and grind in a mortar.

Finely chop the garlic, leeks and shallots and fry in a pan with hot oil. Add mushrooms, grated spices, salt. Fry 5 minutes.

Add prepared mushrooms to the pot with potatoes and cook for about one hour over low heat. For 15 min. before the end of cooking, add basil and marjoram

Grind the finished soup with a blender, wipe through a sieve with a fine mesh and put on a small fire again to warm up for about 10 minutes. Then add grated parmesan and cream and heat again.

Served with specially prepared crackers, which are placed on a plate.

To prepare them you will need:

• White bread - 1/3 roll
• Butter - 20 gr.
• Olive oil - 3 tablespoons
• Garlic - ½ head
• Fresh basil - 3 sprigs
• Grated parmesan - 2 tablespoons
• Salt to taste.

Heat a frying pan with both types of oil, finely uncut garlic and basil. Fry bread cut into cubes with a side of 1 centimeter. Sprinkle with Parmesan and place on a plate.

Cream soup served with sour cream, green onions

This soup will be appreciated by those who want to save their time.

Ingredients:

• Mushrooms - 0.5 kilograms
• Potato - 3-4 tubers
• Carrot - 1 root vegetable
• Onion - 1 head
• Processed cream cheese - 200 gr.
• Butter - 50 gr.
• Ground black pepper, salt to taste.

Cooking:

Select the "Baking" mode in the multicooker and set the time to 40 minutes.

Dissolve butter in a bowl.

Onion, cut into small cubes, fry in oil until translucent.

Add grated carrots to onions.

Fry vegetables, stirring, 10 minutes.

Put the washed mushrooms cut into small pieces into a bowl and fry with vegetables until the end of the regime with the lid open.

When the time of the regime is running out - put the potatoes cut into small cubes.

Pour 1.5-2 liters of water into the bowl, close the lid and set the "Extinguishing" mode for 1 hour.

30 minutes before the end of the regimen, add finely grated cheese to the soup, carefully move until it melts.

Close the lid and cook until the end of the mode time.

After the readiness signal, let the soup brew for 15-20 minutes.

This is a very hearty and flavorful soup.

Ingredients:

• Fresh porcini mushrooms - 400 gr
• Buckwheat - ¾ cup
• Potato - 2 medium tubers
• Carrot - 1 root vegetable
• Vegetable oil - 2 tablespoons
• Butter - 25 gr.
• Salt to taste

Cooking:

Finely chop potatoes and mushrooms.

Boil water, add mushrooms. Boil 15 minutes

Cut the carrot into thin slices and finely chop the onion.

Melt the butter in a frying pan with vegetable oil - fry the carrots and onions until the onions are transparent.

Remove the mushrooms from the broth - add to the carrots and onions. Put potatoes and buckwheat into the broth. Cook for 20 minutes.

Five minutes before the end of cooking potatoes and buckwheat, mushrooms and vegetables are added to the soup.

Serve with sour cream and herbs

This soup is perfect for those who need to gain strength.

Ingredients:

• Chicken broth - 1.5-2 liters
• Fresh white mushrooms - 300-500 gr
• Carrot - 1 root vegetable
• Onion - 1 head
• Sour cream - 200 gr.
• Walnut kernels - 3 pieces
• Butter - 50 gr. for frying onions and 100 gr for mashed potatoes.
• Olive oil - 2 tablespoons
• Sea salt - to taste.
• Greenery for decoration.

Cooking:

Boil the chicken and mushrooms, when the chicken is ready, remove them from the broth.

Put finely chopped potatoes into the hot broth - put to cook over medium heat for 15 minutes. Remove potatoes when ready and mash with butter.

While the potatoes are being cooked, dissolve the butter in the olive oil in a frying pan, add the finely chopped onion and fry until translucent, add the carrots grated on the finest grater - sauté for 5 minutes.

Put chopped boiled mushrooms, sour cream - simmer for 10 minutes, and then add grated walnuts, 100-150 grams of boiled chicken meat and beat everything with a blender.

Combine with mashed potatoes, add, mixing thoroughly, into the broth and beat again with a blender.

Serve with greens, with white bread croutons.

In order for the soup to turn out delicious, it is important to select high-quality mushrooms for cooking. High-class chefs select only the so-called “ringing mushrooms” for soup - those that have such dense fruiting bodies that when they are clicked with a fingernail, they make a ringing sound.

This soup has a rich mushroom flavor, since not only porcini mushrooms, but also chanterelles are used to prepare the broth.

Ingredients:

• White mushrooms - 400 grams
• Chanterelles - 200 gr.
• Potato - 2 tubers
• Onion - 1 head
• Carrot - 1 root vegetable
• Olive oil - 2 tablespoons
• Butter - 50 gr.
• Cream - 100 grams
• Flour - 2 spoons
• Processed cheese - 1 pack
• Crackers for serving

Cooking:

Porcini mushrooms, as well as potatoes, cut into medium, carrots, onions - finely.

Boil 2 liters of water and add potatoes and chanterelles to the pan.

Heat the olive oil in a frying pan and sauté the onion until transparent, add the carrots.

When the onion acquires a golden hue, add porcini mushrooms. Salt.

Remove the chanterelles from the broth, put fried mushrooms instead.

Melt butter in a frying pan, add flour and fry.

Grind potatoes and porcini mushrooms with a blender.

Using cream, dilute the fried flour to the consistency of thick sour cream and pour it into the soup.

Grind again with a blender.

Add melted cheese and beat everything thoroughly.

Pour the finished soup into bowls, decorate with chanterelles, croutons and herbs.

Very nutritious and tasty soup, even children will like it.

Ingredients:

• Fresh white mushrooms - 1 kilogram
• Chicken broth - 2 cups
• Cream 20% - 1 cup
• Lemon juice - 1 tablespoon
• Butter - 2 tablespoons
• Onion - 1 head
• Flour - ¼ cup
• Pepper, salt to taste

Cooking:

Mushrooms prepare and cut into slices, finely chop the onion.

Melt the butter in a saucepan and fry the mushrooms. Add onion - fry until soft.

Pour flour through a sieve, stirring constantly.

Pour in the broth in small amounts. Stir until smooth and add lemon juice.

Pour in ¼ cup cream, stir well.

Bring to a boil and reduce the heat so that the soup does not boil while boiling. Cook for 10-15 minutes.

When serving, decorate with herbs.

Serve with warmed crackers.

Ingredients:

• Fresh porcini mushrooms - 300 gr.
• Potato - 3-4 medium tubers
• Carrot - 1 root vegetable
• Onion - 1 head.
• Dried dill, parsley.
• Bay leaf

Cooking:

Mushrooms cut and boil, drain the broth.

Put boiled mushrooms into boiling water

Cut the potatoes into medium pieces, grate the carrots on a coarse grater, finely chop the onion.

Add potatoes to mushrooms, reduce heat

When the potatoes are almost ready - add carrots, onions, dry seasonings - cook until the potatoes are ready.

A bit of history. Russian culinary specialists of the royal court often used sturgeon and salmon caviar (red caviar was then valued higher, which was reflected in its very name) for cooking various dishes. To do this, the caviar was preliminarily dried and then crushed. The famous Russian pancakes with caviar in the time of Ivan the Terrible were cooked differently than today - dry caviar was ground and added to flour, and the pancakes themselves were eaten without any fillings.

Tsar Peter I was not a gourmet, he was content with the simplest dishes, but his wife Catherine I was not averse to eating delicious food, which ultimately led to obesity. At the same time, she gave preference to dishes in which potatoes were brought by her husband.

Ingredients:

• Dried dried salmon caviar - 150-200 gr.
• Fresh porcini mushrooms - 500 gr.
• Beef broth - 1.5-2 l
• Onion - 1 head
• Butter - 150 gr.
• Sour cream - 150 gr.

Cooking:

Caviar grind.

Cut the prepared mushrooms and potatoes into medium pieces, put in a saucepan. Add beef broth so that the liquid covers the potatoes and mushrooms with a layer of 5-7 centimeters.

Bring to a boil, reduce heat to medium and simmer for 20 minutes.

During this time, dissolve the butter in a frying pan, fry finely chopped onion until golden brown, add sour cream and simmer for 5 minutes.

Five minutes before the end of cooking mushrooms and potatoes, add stewed onions with sour cream and ground caviar to the soup.

Remove the finished soup from the heat and wrap it warmly, let it brew for 20-30 minutes.

Serve with sour cream and freshly ground black pepper and toasted rye bread

The beans have a neutral taste, so they can be added to mushroom soup without sacrificing aroma and taste, and satiety is increased.

Ingredients:

• Fresh porcini mushrooms - 300 gr.
• Potato - 300 gr.
• Young beans - 250 grams
• Onions - 1-2 heads
• Carrot - 1 root vegetable

Classic mushroom soup is an amazingly fragrant, tasty and nutritious hot dish that many people love. It can be prepared from fresh, salted, frozen or dried mushrooms.

Classic mushroom soup recipe with porcini mushrooms

Ingredients:

• white fresh mushrooms - 500 g;
• vegetable oil - 30 ml;
• water - 2 l;
• potatoes - 5 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• butter - 2 tbsp. spoons;
• , sour cream - for serving;
• spices.

Cooking

Mushrooms are processed, cut into equal slices and fried in a pan in melted butter. Then we put it in a saucepan, pour boiling water over it and boil it over low heat for half an hour. We clean the potatoes, chop them into medium-sized strips and throw them into the broth along with porcini mushrooms. We clean the carrots and onions, chop them, sauté in oil, add to the soup, add some salt and cook the potatoes until soft. Before serving, season the soup with sour cream or low-fat mayonnaise.

Classic recipe for mushroom soup with barley

Ingredients:

• dried mushrooms - 40 g;
• potatoes - 1 pc.;
• carrots - 1 pc.;
• pearl barley - 60 g;
• onion - 1 pc.;
• low-fat sour cream - 3 tbsp. spoons;
• garlic - 1 clove;
• spices.

Cooking

The classic mushroom soup recipe is quite simple. We wash the dried mushrooms, fill with water, leave for 30 minutes, and then boil, adding salt to taste. Then cool them, chop them into pieces and set aside. Peel the onion and clove of garlic and throw into the broth. Add pearl barley, cover the pan with a lid and cook over low heat until the cereal is half cooked. We clean the potatoes and carrots, chop them and throw them into the soup. After 20 minutes, carefully remove the onion, garlic, season the dish with spices and let it brew for 20 minutes, covered with a lid. Serve mushroom soup with fresh parsley and low-fat sour cream.

Classic mushroom soup recipe from frozen mushrooms

Ingredients:

• frozen champignons - 400 g;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• semolina - 1 tbsp. a spoon;
• water - 4 l;
• potatoes - 4 pcs.;
• butter - 50 g;
• vegetable oil;
• spices;
• greens - to taste;
• sour cream - to taste.

Cooking

We take the mushrooms out of the freezer in advance. Pour oil into a small saucepan, heat it up and lay out the mushrooms, cut into plates. Fry them, stirring, for 15 minutes, so that excess liquid evaporates. We clean the potatoes, chop them into strips and add to the pan. Fill with water and cook until half cooked. We clean the onions and carrots, chop finely and sauté in a pan until golden brown in butter. Then put the vegetables in the soup, season with spices, cover and cook for 10 minutes at a low boil. After that, pour semolina, stir well, boil and throw chopped greens. Pour the mushroom soup into bowls and season with low-fat sour cream.

Classic champignon soup with rice

Ingredients:

Cooking

Bring chicken broth to a boil. Meanwhile, wash the rice and peel the potatoes. Then we cut it into strips and throw it into the pan along with the rice. Salt a little and cook for 20 minutes. We process onions and carrots, chop and sauté vegetables in a frying pan with oil. Then add the chopped mushrooms. Simmer everything together for 5 minutes, and transfer the roast to the soup. Add melted cheese and cook until melted. After that, we throw spices, bay leaves, boil and remove the dish from the stove.

Mushroom soups are just a joy for those who lose weight, taking into account every gram, especially in the hot season, when you don’t want to eat anything heavy. Here such recipes come to the rescue: they are low-calorie, light and simple, and you can cook such food in just half an hour.

White mushrooms are quite popular, so they are sold in every store. If you collect them yourself, you must very carefully separate those that will go to the table from your crop, because even an experienced mushroom picker can confuse an edible mushroom with some kind of cunning fly agaric. The benefits and harms of such products depend entirely on their quality, so make sure that the raw materials are fresh.

Pregnant and lactating women should always be aware of this risk. Use only proven store-bought mushrooms or bought from people you trust for cooking. And yet - they must be cleaned and washed so as not to catch botulism or jaundice.

Moreover, mushrooms are a great substitute for animal protein, so you can easily cook meatless soups. Many doctors say that plant and animal proteins cannot reconcile in the stomach, and it will be right to use one or the other. In order to always have a product at hand, from which it is easy to make delicious dishes such as pasta with sauce, the housewives adapted not only to marinate, but also to freeze the gifts of the forest.

White mushroom soup with barley

A wonderful summer version of the well-known classic recipe is a diet food without meat, but with browned fragrant vegetables and potatoes. In addition, beans and various cereals are often added to the first course: rice, buckwheat, pearl barley, oatmeal or bulgur. And they are also flavored with such additional components as melted cheese and meat broth is used as the basis.

To supply the body with additional proteins, it is best to take pearl barley - it takes a little longer to cook and requires pre-soaking, but you will get the perfect set of vitamins. In such a soup there will be a minimum of fats, but there will be enough proteins and complex carbohydrates to energize the body until the end of the day.

Advice: if desired, you can use any other cereal, it does not matter. The main thing is that the whole family likes its original taste.

Ingredients

Servings: - +

• white mushrooms 200 g
• water 1.5 l
• potato 300 g
• pearl barley 50 g
• carrot 100 g
• onion 100 g
• sunflower oil30 ml
• salt 1 tsp
• Dill 1 bunch

per serving

Calories: 91 kcal

Proteins: 2.2 g

Fats: 3.5 g

Carbohydrates: 12.6 g

30 minutes. Video recipe Print

Barley is very capricious, so it must first be washed and then soaked for about 6 hours in cold water. Ideally, do this in the evening so that you can start cooking in the morning. If you do not have time for this, or the desire to cook such a soup came spontaneously, barley can be boiled separately for 40 minutes in slightly salted water, and then lowered into the pan at the same time as the potatoes.

Since we are cooking without broth, we immediately start preparing the frying, which can be done directly in the cooking container if it is made of stainless steel. We heat up the oil. We clean the onion, wash it and cut it into small cubes, send it to fry for 5 minutes. During this time, all the liquid will go away.

Carrots must be peeled and cut into very thin strips. If you are preparing a soup for a child, then the vegetables can be grated, so the consistency of the dish will be more tender. Fry the carrots for another 10 minutes with onions, mix.

We clean porcini mushrooms with a knife or hands (we detach the top layer of the skin from the base to the cap), cut off the root part and wash thoroughly in cold water. Mushrooms can be chopped both finely and just thin slices. We pour them out to fry and simmer for another 15 minutes over low heat. Mushrooms cook very quickly, so do not forget to stir them.

Peel the potatoes, wash and cut into small thin sticks. Throw to fry and pour 1.5 liters of water. You can turn on medium heat to boil faster. After boiling, simmer the soup for about 15 minutes more so that the potatoes are cooked.

Pour boiled barley into the pan, salt, adjust the taste as desired. Then turn off the heat, cover with a lid and let cool slightly. Summer soup is ready!

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Posh! Gotta fix it

mushroom cappuccino soup recipe

If you are bored with the usual 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. With such a serving, you will definitely surprise all the guests and family - such a soup is prepared very simply and quickly, so it can be served even today.

Important: one of the secret tricks of the recipe is flaming, that is, cooking under natural fire conditions. You could often see this in restaurants, when an almost finished dish is set on fire right in front of the visitors. It looks spectacular, it tastes even brighter, but it is better for all owners of beards to move away, and for a housewife to carefully remove her hair under a scarf or tie it in a ponytail.

Cooking time: 40 minutes

Servings: 6

The energy value

• proteins - 6.7 g;
• fats - 11.5 g;
• carbohydrates - 16 g;
• caloric content - 220.6 kcal.

Ingredients

• white 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.

Advice: you can use only white mushrooms instead of champignons, two types are used here to diversify the taste.

Step by step cooking

1. We clean 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. We cut the mushrooms arbitrarily, but not very finely. When the onions are cooked and become translucent, add them to the saucepan. The whole mass must be immediately salted - salt draws out moisture, and an excellent natural broth is obtained, in which the base for the soup will be stewed.
3. Let mushrooms in for 5-10 minutes.
4. Now that very secret action is flaming. Pour cognac into a saucepan (of course, it’s better not to take a cheap one, it can pretty much spoil the taste). We step aside and carefully set fire to the contents of the pan - for your own safety, it is better to use a long lighter.
5. When the mushrooms stop burning, add 300 ml of milk to the saucepan (leave the rest for foam) and cream. We are waiting for the boil and cook for about 5 minutes. Taste, salt and pepper as desired.
6. After the soup boils a little, grind it into a uniform mass using a blender. If the puree is too thick, you can add more milk.
7. We start preparing the foam: in a saucepan or saucepan, mix the remaining milk and 40 ml of olive oil, bring to a boil.
8. With the help of a blender at an angle, beat the whole mass until frothy.

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!

Recipe for porcini mushroom soup with noodles

Instead of cereals, noodles, pasta and spaghetti are often added to first courses. It turns out very unusual and tasty, moderately high-calorie and rich, even if cooked without meat.

Advice: in a dish intended for a child, try adding curly pasta instead of ordinary noodles, for example, in the form of bows or spirals. Your little one will love this soup!

Cooking time: 40 minutes

Servings: 16

The energy value

• proteins - 3.1 g;
• fats - 1.5 g;
• carbohydrates - 11 g;
• calorie content - 70.4 kcal.

Ingredients

• white mushrooms - 500 g;
• onion - 200 g;
• water - 3 l;
• vermicelli - 200 g;
• carrots - 200 g;
• sunflower oil - 20 ml;
• salt - 1 tbsp. l.

Step by step cooking

1. Mushrooms must be carefully sorted out, all debris removed, and then thoroughly rinsed under a running stream and cleaned with a washcloth as needed.
2. We put a pot with 3 liters of water on the burner and wait for the start of boiling over high heat.
3. We cut the mushrooms into not too thin slices, as they will shrink anyway, and then pour them into boiling water and cook over medium heat for about 40 minutes. Be sure to remove the foam with a slotted spoon.
4. At this time, we proceed to the preparation of frying: in a saucepan or in a frying pan, we sauté finely chopped onions in oil. Carrots must be grated on a medium grater so that they are not felt in the soup. Fry all the vegetables together for about 15 minutes, not forgetting to stir.
5. When the mushrooms are cooked, salt the broth, add pepper to taste, if you like spicy food.
6. We put vermicelli in the soup - break it or lower it whole, this is your decision. Small noodles will look slightly chaotic in the finished dish, but interesting, and long ones look very presentable, but will slide off the spoon.
7. Pour the frying into the pan, mix thoroughly and taste for salt - we adjust the taste for ourselves.
8. The noodles take about a quarter of an hour to cook. We turn off the fire. After that, cover with a lid and let it “rest” for 10 minutes.

Unusual mushroom soup with noodles is ready! It goes well with dairy products, so when serving, you can add a little sour cream, cream or grated cheese to each individual serving. Decorate all this with greenery for color contrast, bon appetit!

Mushroom soup with chicken

We have already mentioned above that nutritionists recommend not mixing vegetable and animal proteins. Therefore, the theory of separate nutrition is so widespread, to which many athletes switch. Soup with mushrooms and meat will not harm anyone, but people with a weak stomach should be careful. If you are preparing a chicken-based soup, you must first make a rich broth. Peeled and washed mushrooms are added after the meat has been cooked, as it takes much longer to cook.

There are as many options as there are chefs, and it's simply impossible to watch all the videos. The same recipe with and without sautéed flour gives completely different results. Such soups adapt perfectly to multicookers, especially if cooked without broth, since vegetables can simply be fried in a bowl and poured with water. Mushroom soups are a special niche for first course recipes, because such food is always very satisfying and flavorful. It’s hard to resist such an offer, so it’s important not to overeat. Good luck in culinary victories!

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Posh! Gotta fix it

White mushrooms are the most delicious, nutritious and fragrant. Mushrooms can replace meat in terms of satiety, and they give an incomparable smell to any dish. You can make porcini mushroom soup using dried, fresh, or frozen mushrooms.

In order not to digest the mushrooms in the soup, you can navigate like this - if the mushrooms have sunk to the bottom of the pan, then they can be taken out or other components can be added to them.

Mushroom broth is rich. If you want to achieve a denser consistency, then you should add fried flour.

It is not customary to season this noble dish with spices so as not to interrupt the taste of porcini mushrooms, but it is welcome to decorate it with herbs and croutons when served.

Classic porcini mushroom soup

If you like clear broth, then the recipe for traditional mushroom soup is perfect. Such a soup is prepared from fresh porcini mushrooms, but if desired, they can be replaced with pickled ones.

Ingredients:

• 200 gr. white mushrooms;
• 1 carrot;
• 1 onion;
• 3 potatoes;
• salt;
• feather;
• green onion.

Cooking:

1. Cut fresh mushrooms and dip in boiling water. Boil for about half an hour, constantly removing the foam from the broth.
2. Grate the carrot, cut the onion into cubes. Fry vegetables until golden brown.
3. Cut potatoes into cubes.
4. When the mushrooms are cooked, take them out with a slotted spoon and lightly fry them in sunflower oil.
5. Dip the potatoes into the boiling broth, let it boil for 10 minutes.
6. Add stir-fried vegetables to the mushroom broth. Salt.
7. Put the mushrooms in the soup. Let it boil for 3 minutes. Turn off the stove, cover with a lid, leave for 20 minutes.
8. Serve with herbs and black pepper.

Cream soup with porcini mushrooms

This dish is served in the best French restaurants. You have the opportunity to feel like a real aristocrat and taste the tender and delicious mushroom cream soup.

Ingredients:

• 200 gr. white mushrooms;
• 1 onion;
• 150 ml cream;
• half a glass of flour;
• leek;
• olive oil;
• garlic;
• toast.

Cooking:

1. Boil the mushrooms. Drain the mushroom broth into a separate container.
2. Cut the onion into cubes, fry.
3. Fry the mushrooms in a pan with cream and flour.
4. Separately, fry the croutons in olive oil, adding squeezed garlic.
5. Combine mushrooms and onions in one mass. With a blender, give the consistency of mashed potatoes, constantly adding mushroom broth.
6. Serve soup garnished with leek rings and croutons.

White mushroom soup

The soup becomes even thicker. It can also be given a creamy flavor by sautéing the mushrooms in cream or by adding them during the mashing process.

Ingredients:

• 150 gr. mushrooms;
• 1 onion;
• 2-3 potatoes;
• black pepper;
• salt;
• sour cream;
• greens - dill, green onions.

Cooking:

1. Rinse mushrooms, boil in salted water. Do not pour out the broth.
2. Boil potatoes separately.
3. Onion cut into cubes, fry.
4. Blend the mushrooms, potatoes and onions with a blender, adding a little mushroom broth.
5. Finely chop the greens, sprinkle on top. Serve with sour cream.

Soup with beans and porcini mushrooms

The beans make the soup richer and thicker. With porcini mushrooms, its white variety is better combined.

Ingredients:

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

Cooking:

1. Mushrooms cut into pieces, boil for 30 minutes. Remove foam constantly.
2. Grate the carrot, cut the onion into cubes. Fry them in butter.
3. Remove the mushrooms from the broth, fry them in butter.
4. While the mushrooms are fried, dip the diced potatoes into the mushroom broth. Let the soup simmer for 10 minutes.
5. Add roasted carrots.
6. Put the beans in the soup, then the mushrooms. Salt.
7. Let soup simmer for 5 minutes, cover and let sit for 20 minutes.
8. Sprinkle generously with chopped parsley.

Cheese mushroom soup

Cheese makes the soup tender, gives a special taste and enhances the aroma of wild mushrooms. Serving this soup is recommended with croutons and a sprig of parsley.

Ingredients:

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

Cooking:

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

With porcini mushrooms, you can cook a classic clear soup or make puree soup. Cream and cheese make the taste more tender. If you want to reduce the calorie content of the dish, then add vegetables and mushrooms not fried to the soup.