Noble porcini mushrooms are perfect for preparing a wide variety of dishes. But they are especially good in a transparent, unusually aromatic and rich soup. Consider the options and subtleties of their cooking. We present 3 recipes for soups made from fresh, dried and frozen porcini mushrooms.
Recipe content:
- How to make porcini mushroom soup - cooking secrets
- Fresh porcini mushroom soup
- Dried porcini mushroom soup
- Frozen porcini mushroom soup
- Video recipes
There is nothing healthier for lunch than a plate of fresh hot soup. This is an extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, fresh, frozen, dried, canned, pickled mushrooms are used. However, those that are at hand. Soup made from fresh mushrooms is especially appetizing and tasty. But most often soups are cooked using dried porcini mushroom.
Soups are usually supplemented with different products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some chefs believe that porcini mushrooms are self-sufficient and additional products simplify their taste, so they do not recommend adding cereals or vegetables.
Creamy mushroom soups are very common. They are boiled in the same way as usual, after they are cooled, they are poured with a blender to a puree consistency and reheated without bringing to a boil. And to make the soup tastier, he must definitely give time to brew a little.
How to make porcini mushroom soup - cooking secrets
Since ancient times, mushroom soup has been attributed to the exquisite first courses of gourmets, but any and even an inexperienced chef can cook it. To know how to cook porcini mushroom soup, you need to know general recommendations, then the soup will have a fragrant and rich mushroom soup.
- Any mushrooms are used for porcini mushroom soup. Fresh ones are placed raw or pre-fried. The roasting process will reveal a unique mushroom aroma.
- The most rich and tasty soup is obtained from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal their taste.
- Standard proportion of dried mushrooms: 1 tbsp. for 3 liters of water.
- Pickled and salted mushrooms will add a sophisticated taste to the soup, and a combination of salted and fresh mushrooms will give an unforgettable aroma.
- For a rich yushka, dried mushrooms, ground into powder, are added to the soup. This will make the dish more satisfying and denser.
- Spices add richness to any soup. But porcini mushroom soup does not need additional additives. It can only be supplemented with black pepper and herbs.
- Density and thickness will give the dish flour. It is pre-fried in a pan, and then diluted with broth and added to the bulk.
- French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
- The dish is served with sour cream, herbs and croutons.
- Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all the trace elements and nutrients, and most importantly the aroma.
- Store dried mushrooms in a dry place in a paper bag or cardboard box.
Fresh porcini mushroom soup
Porcini mushrooms belong to the first category of elite mushrooms. They are very well perceived and absorbed by the body, contain a beneficial substance that affects the strength and growth of nails, hair health and skin elasticity. There are many recipes for their preparation, but the soup is considered a classic.
- Caloric content per 100 g - 36 kcal.
- Servings - 5
- Cooking time - 50 minutes
Ingredients:
- Porcini mushrooms - 300-350 g
- Water - 1.5 l
- Carrots - 1 pc.
- Dill, parsley - 2 sprigs
- Bay leaf - 2-3 pcs.
- Bulb onions - 2 pcs.
- Potatoes - 4 pcs.
- Olive oil - 2 tablespoons
- Salt - 1 tsp or to taste
Step by step cooking:
- Clean the mushrooms from sand and branches. Dip in cold water and soak for 15 minutes. Rinse thoroughly after each mushroom. Cut larger specimens into smaller pieces. Put the mushrooms in a saucepan, fill with drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pot, they are ready.
- Remove the boiled mushrooms from the broth, put on the countertop and dry. Then fry in olive oil until golden brown. Return them to broth.
- Saute the onions in a skillet in oil until transparent and send to the pan.
- Peel the potatoes with carrots, wash, cut into pieces and put in the soup.
- Place the pot on the stove, simmer and simmer until vegetables are tender.
- Put the bay leaf in 5 minutes, season with salt and pepper and add chopped herbs.
Dried porcini mushroom soup
When there is a blizzard outside the window, and you don't want to go shopping for food, then a bunch of dried porcini mushrooms will become a real salvation. From them, you can quickly cook the most common, at the same time delicious mushroom soup, which is very tasty to serve with sour cream.
Ingredients:
- Dried mushrooms - 50 g
- Water - 1.5 l
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Bay leaf - 1 pc.
- Peppercorns - 2 pcs.
- Butter - for frying
- Wheat flour - 1 tablespoon
- Sour cream - for serving
- Greens - a bunch
- Salt - 1 tsp or to taste
Step by step cooking:
- Wash the mushrooms, pour boiling water over and leave to infuse for 20-25 minutes.
- Peel the onion with carrots, chop the first finely, grate the second on a coarse grater. Saute vegetables in a skillet in butter until golden brown. At the end, add flour, stir and fry for a couple of minutes.
- Rinse swollen mushrooms under running water, cut and add to boiling water. Next, pour in the water in which they were soaked.
- After 20 minutes, add the diced peeled potatoes. After 10 minutes, salt and pepper, add the frying, bay leaf and cook until the potatoes are tender.
- Leave the prepared soup for 15 minutes and serve with sour cream and herbs.
Frozen porcini mushroom soup
Many chefs believe that frozen mushrooms are not the best option for mushroom soup, since the soup with them is not very rich and aromatic. But there are exceptions to any rule, and this recipe is proof of that.
Ingredients:
- Frozen porcini mushrooms - 500 g
- Pearl barley - 250 g
- Frozen green peas - 250 g
- Parsley root - 100 g
- Celery root - 100 g
- Water - 2.5 l
- Garlic - 3 cloves
- Allspice peas - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Butter - for frying
- Sour cream - 2-3 tablespoons
- Salt - 1 tsp
Step by step cooking:
- Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots into strips, potatoes into cubes, and finely chop the garlic.
- Pour frozen mushrooms with cold water and leave for half an hour. Throw them in a colander, rinse and cut into slices.
- Melt the butter in a skillet and sauté the onions for 5 minutes.
- Add mushrooms and cook over medium heat for 10 minutes.
- Pour water into a saucepan, boil, put parsley with celery and boil for 10 minutes.
- Place the carrots in a saucepan and cook for 10 minutes.
- Place the potatoes in the pot and cook the soup for another 10 minutes.
- Add mushrooms and onions and cook for 5 minutes.
- Boil the barley in advance until cooked and season the soup with it.
- Add green peas, laurel, allspice peas, chopped garlic, dill and stir.
- Simmer for 20 minutes, skimming off the foam. Season with salt 5 minutes until cooked and leave the soup covered for 15 minutes.
Video recipes:
