Porcini mushroom soup with potatoes

Creamy porcini mushroom soup with potatoes

The ingredients for making porcini mushroom puree with potatoes are the following products:

0.5 kg porcini mushrooms
2 onions
3 large potato tubers
300 ml chicken stock
1 clove of garlic
200 ml 20% cream
Salt
Pepper
Spices
fresh herbs
homemade croutons

Rinse the mushrooms in cold water, finely chop the onion, cut the potatoes into small cubes. Turn on the "Baking" mode, put the onion in the multicooker, sauté it for 10 minutes. Add mushrooms, potatoes and minced garlic, close the lid and leave to cook until the end of the cooking time. Prepare the croutons: cut the white bread into cubes, place it on a greased baking sheet and bake in the oven (readiness depends on the desired degree of browning and crunchiness). After the sound signal, add broth, salt, add spices and turn on the same “Baking” mode for another 10 minutes. After that, the whole mixture must be passed through a blender, then put back in a multicooker, add cream and boil in the "Steam cooking" mode. When serving, add chopped herbs and crackers to a plate.

Fresh porcini mushroom soup with potatoes

Ingredients:

200 g fresh porcini mushrooms
3 potatoes
2 eggs
3 tbsp. tablespoons of flour
Water
Greens
salt

Boil the broth from the mushrooms and water.

Remove the boiled mushrooms with a slotted spoon, chop.

Strain the broth, bring to a boil and pour into a pot.

Peel potatoes, boil, dry.

Then knead, add beaten eggs, flour, salt, mix everything thoroughly.

Put the prepared mass into the hot broth with a teaspoon.

Then put the prepared boiled mushrooms there.

Cover the pot with fresh porcini mushroom soup with potatoes and place in a moderately preheated oven for 20 minutes.

Sprinkle the finished meal with chopped herbs.

The second recipe for fresh porcini mushroom soup with potatoesIngredients:

6-7 potatoes
300 g fresh porcini mushrooms
1 onion
1 small carrot
1 parsley root
2 tbsp. tablespoons of vegetable oil
4 tbsp. sour cream spoons
Water
broth or vegetable broth
1 tbsp. a spoonful of chopped dill and green onions
1-2 bay leaves
2-3 peas of allspice (or black) pepper
salt to taste

Wash the mushrooms, peel, cut off the legs, chop them and fry in a pan with a part of preheated vegetable oil. Peel the onions, carrots and parsley root, rinse, chop finely and fry separately in the remaining oil. Cut the peeled and washed potatoes into cubes. Cut the mushroom caps into small slices, scald with boiling water and discard on a sieve. When the water drains, evenly spread them in clay pots, pour hot water, strained broth (or vegetable broth) and put in the oven or on the stove for 40 minutes, reducing the heat after boiling. Then add the potatoes, fried mushroom legs and vegetables, salt, peppercorns, bay leaf and continue to cook over low heat for another 20-25 minutes. When serving, add sour cream, dill and green onions to the dish.

Sour mushroom soup with potatoesIngredients:

Medium potatoes - 4-6 pcs.
fat - 1-2 tbsp. spoons
flour - 2 tbsp. spoons
garlic - 1 clove
water - 4 glasses
dried porcini mushrooms - 6-8 pcs.
lavrushka - 1 sheet
sour cream - 1 glass
ground black pepper
sugar
salt to taste

Fry flour with fat, add chopped garlic, fry and cover with water. Salt. Peel potatoes, cut into cubes and place in water. Rinse the mushrooms, cut and put them in the broth too. Add bay leaf, pepper and cook until tender. Pour the flour mixed with sour cream into the finished soup, boil everything and add sugar.

Creamy Dried Porcini Mushroom Soup

At first glance, it may seem that making this soup is quite difficult. Actually this is not true.Cooking a creamy soup with dried porcini mushrooms is undoubtedly a painstaking business, but if you follow the recipe exactly, then in the end you can get an amazing result.

Ingredients:

Dried porcini mushrooms - 200 gr.
Carrots - 1 pc.
Bulb onion - 1 pc.
Milk - 800 ml.
Cream - 100 ml.
Chicken egg - 2 pcs.
Butter - 4 tbsp. l.
Flour - 2 tbsp. l.
Salt, pepper, herbs - to taste

Preparation:

Peel and wash carrots and onions. Cut the carrots into two parts. Soak the mushrooms for 2 hours, then rinse them thoroughly and pass them through a meat grinder. Put mushrooms, carrots, onions and 1 tbsp into a deep saucepan. l. butter. Now put the pan on the fire and simmer over low heat under the lid for about 40 minutes. After this time, add a glass of water to the pan and bring the contents of the pan to a boil. After this time, remove the onions and carrots from the pan, and grind the mushrooms with a blender until smooth.

Combine the cream and eggs in a separate bowl and whisk them thoroughly. Melt 2 tbsp in a frying pan. l. butter and fry flour on it. Then add milk and 1 glass of hot water to the flour. Mix everything thoroughly.

Add mushrooms to the milk mixture and mix them with a blender. The resulting milky mushroom mass should be boiled for about 20 minutes. Next, add eggs with cream, salt, pepper to the pan and again mix everything thoroughly and bring to a boil. Creamy soup with porcini mushrooms is ready.

Soup recipes with fresh mushrooms and potatoes

Porcini mushroom soup with vegetables

300 g of fresh mushrooms,
1 onion
200 g of fresh cabbage,
2 potatoes,
1 bunch of parsley and celery,
120 g sour cream
water,
salt,
pepper.

Boil the mushrooms in water. Strain the broth, cut the mushrooms into strips.
Put vegetables in layers in a pot: peeled and diced potatoes and onions, chopped cabbage, chopped herbs, salt and pepper. Pour in the mushroom broth. Close the pot with a lid and place it in a moderately preheated oven for 35 minutes.
When serving, put fresh mushrooms in potato soup and season with sour cream.

Fresh mushroom soup

300-400 g white,
boletus or boletus,
3 potatoes,
1 carrot,
1 onion
30 g butter.

Put the prepared mushrooms in a saucepan, fill with water and cook, removing the foam, for about thirty minutes. Best of all, when they boil for the first time, drain the water and pour in a new one. Then add chopped potatoes, onions, carrots to the pan. You can add a handful of noodles and butter. Be sure to put sour cream in the soup prepared according to this recipe from fresh mushrooms and potatoes and do not forget to salt.

Mushroom soup with potatoes

Fresh mushrooms 500 g
Butter 2 tablespoons
Water 2 l
Potatoes 5 pieces
Carrots 2 pieces
Parsley root 1 piece
Onions 1 head
Sunflower oil 30 g
Salt to taste
Ground black pepper to taste
Bay leaf 1 piece

To prepare this dish, take any fresh mushrooms, peel them, cut into slices and fry with two tablespoons of butter.
Transfer the fried mushrooms to a saucepan, pour two liters of boiling water and cook over low heat for 30 minutes.
Cut 5-6 potato tubers and 2 large carrots into strips.
Cut the parsley root and onion into small cubes (it is better to lightly fry the vegetables in vegetable oil).
Put the vegetables in the soup, add salt, pepper, bay leaf and cook for another 20-30 minutes until the potatoes are ready.
You can serve fresh mushroom soup with potatoes with sour cream, mayonnaise or a slice of butter.

Potato soup with fresh butter and dill

300 g butter,
700 g potatoes
200 g onions
150 g carrots
1 parsley root
2 tbsp. spoons of oil
water (or broth),
salt,
sour cream,
pepper,
Bay leaf,
dill greens to taste.

To prepare this soup with potatoes, the mushrooms need to be sorted out, the caps must be peeled from the foil and cut into slices.Cut and chop the legs, lightly fry and simmer. Pour everything over with water (or broth) and cook for 20-25 minutes. Then add browned onions, carrots and parsley root, potato cubes and cook until tender.
Season the soup with fresh mushrooms and potatoes with sour cream and dill.

Dried porcini mushroom soup with potatoes

Ingredients:

2 tbsp. spoons of porcini mushrooms
2 potatoes
75 g white cabbage
75 g cauliflower
50 g green peas
1 teaspoon chopped parsley
1 bay leaf
water or broth
salt
pepper

To make a soup of dried porcini mushrooms with potatoes, boil the boletus in a saucepan with water, then remove with a slotted spoon and chop. Pour the broth into a pot, add peas, chopped white and cauliflower, peeled and diced potatoes, salt and pepper. Cover the pot with a lid, put in a cold oven, which gradually heat up, for 35 minutes. 5 minutes before the end of cooking, add bay leaf and parsley to the soup.

Soup with porcini mushrooms and noodles

Meatless soups can also be delicious and nutritious when cooked with mushrooms. After all, they will add richness and a wonderful aroma to the broth, which is the main guarantee of a successful first course.

If you want to cook a real Russian soup, be sure to pay attention to this classic recipe, which has not yet been able to leave anyone indifferent.

Foods required for cooking:

100 grams of porcini mushrooms (you can use fresh or dried);
3 potatoes;
carrots and medium onion;
1/3 cup noodles (it is best to choose a "spider web");
a couple of cloves of garlic;
salt and spices (a mixture of peppers is recommended).

How to cook mushroom noodle soup

If you decide to take dry mushrooms, you need to rinse them before cooking and leave them soaked in water for half an hour. Fresh mushrooms need to be well peeled, rinsed and put in a saucepan. Fill the mushrooms with 1.5 liters of water and bring to a boil. After that, cook for 20 minutes, remembering to skim off the foam. As soon as the mushrooms become soft, take them out of the broth with a slotted spoon, and filter the liquid itself several times.

Cut the onion into small cubes and fry in oil until pale. Then add grated carrots to it and saute vegetables for a couple of minutes. Spread them slightly with a spatula and put finely chopped garlic in the middle of the pan. After 30 seconds, turn off the pan and put the frying in the broth. Put mushrooms in a pan and fry them over medium heat until golden brown (first, moisture will evaporate from them).

Cut the potatoes into cubes and put them in a saucepan. We wait for the broth to boil, after which we cook the tubers until tender. As soon as they become soft, "collect" mushroom soup from porcini mushrooms: put the contents of the pan, noodles, salt and spices, then boil the first dish for 5 minutes. It is better to serve such a soup to the table hot, as long as it retains its wonderful taste and aroma.

Creamy soup with porcini mushrooms and potatoes

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

Ingredients:

Porcini mushrooms - 400 grams
Chanterelles - 200 gr.
Potatoes - 2 tubers
Bow - 1 head
Carrots - 1 root vegetable
Olive oil - 2 tablespoons
Butter - 50 gr.
Cream - 100 grams
Flour - 2 spoons
Processed cheese - 1 pack
Croutons for serving

Preparation:

Chop porcini mushrooms, as well as potatoes medium, carrots, onions - finely.

Boil 2 liters of water and add potatoes and chanterelles to a saucepan.

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

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

Remove the chanterelles from the broth, put the fried mushrooms in their place.

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 processed cheese and mix everything thoroughly.

Pour the finished soup into bowls, garnish with chanterelles, crackers and herbs.

Soup recipe with mushrooms, potatoes and noodles

Dry mushroom soup

Take dry mushrooms, wash thoroughly, then soak and leave for an hour. After the allotted time, put the pan on the fire and cook the mushrooms in the same water for about twenty minutes. Then add chopped vegetables: 1 head of onion, 3 potatoes, 1 carrot, a handful of noodles and 30 g of butter.

Instead of dry mushrooms, it is very convenient to take a bag of frozen mushrooms or a jar of champignons in your own juice. In the first case, pouring the mushrooms into the water, cook them for 15 minutes, in the second, using canned ones, bring them to a boil and immediately throw the vegetables. By the way, the brine in which the mushrooms floated can be poured into the soup with them, it will be tastier.

Honey mushroom soup

2 handfuls of dried honey mushrooms,
water,
3 potatoes,
1 carrot,
1 onion
butter,
sour cream,
a handful of thin vermicelli,
salt.

Put honey mushrooms in a saucepan, pour warm water (1.5 l), let stand for 20 minutes. Remove the mushrooms, chop, put back in the boiling broth. Add potatoes, diced and fried in butter, grated carrots and finely chopped onion, noodles, salt.
? Serve soup with mushrooms, potatoes and noodles with sour cream and white bread croutons.

Oyster mushroom soup with noodles

200 g of fresh mushrooms,
1 onion
2 potatoes,
1 parsley root
1 carrot,
water (or chicken broth),
1 tbsp. a spoonful of butter
60-80 g vermicelli,
chopped parsley,
salt to taste.

? Cut the potatoes into cubes, put them in boiling water (broth). Place onion, parsley and carrots cut into slices with boiled potatoes (or broth). When the vegetables are almost ready, put the mushrooms cut into small pieces and cook over low heat for 10-15 minutes.
Then add separately cooked noodles and salt. Season with parsley before serving.

Dried porcini mushroom soup with homemade noodles

What could be better than home cooking ?! Never mind! And this is true. Having prepared a soup of dried porcini mushrooms with homemade noodles, you can please yourself and pleasantly surprise your relatives and friends.

Ingredients:

Dried porcini mushrooms - 70 gr.
Flour - 100 gr.
Salt to taste
Chicken egg - 1 pc.
Parsley root - 1 pc.
Bulb onion - 1 pc.
Potatoes - 1 pc.
Carrots - 1 pc.

Preparation:

We wash the mushrooms thoroughly and fill in 1 liter. cold clean water. While the mushrooms are soaking, prepare the noodle dough. To do this, combine flour with a pinch of salt and an egg. Then all this should be thoroughly kneaded until smooth.

Cover the finished dough with a bowl and leave it for 20 minutes. After this time, roll it into a thin cake and cut the noodles from it. Then sprinkle the noodles with flour and let it lie down for a while.

Peel and wash onions, potatoes, carrots and parsley root. Cut the parsley root into two parts, finely chop the onion, cut the carrots into slices, and the potatoes into cubes. Now we put all these vegetables in a saucepan and pour 1.5 liters. cold water. Put the contents of the pan on the fire, bring to a boil and cook over low heat for 10 minutes. After this time, salt the soup and add mushrooms to it. We also add strained water to the pan in which the mushrooms have been soaked. Now cover the pan with a lid, bring its contents to a boil and cook over low heat until the mushrooms are cooked.

When the mushrooms are ready, add the noodles to the soup. Now it should be cooked at a constant boil for another 10-15 minutes. During this time, all ingredients will have to be completely cooked. Serve the finished soup with dill and sour cream. Bon Appetit!

Mushroom soup "from the Carpathians"

The name of this first course speaks for itself.It immediately makes it clear what it is prepared from and what origin it has. The main ingredient of such a soup is dried porcini mushrooms, and it was first cooked in the Carpathians.

Ingredients:

Dry porcini mushrooms - 100 gr.
Water - 8 liters.
Carrots - 1 pc.
Bulb onions - 3 pcs.
Butter - 100 gr.
Sour cream - 200 gr.
Flour - 3 tbsp. l.
Bay leaf, ground pepper, salt - to taste

Preparation:

Put the mushrooms in a saucepan, fill with cold water and let them stand for about 15 minutes. After this time, we put the pan on the fire, bring its contents to a boil and cook for 1 hour. Then the mushrooms should be pulled out of the pan, and the broth should be filtered. After boiling, I wash the pan, put the broth back into it, put salt on the fire and bring it to a boil. Cool the mushrooms and cut into small cubes.

Peel and wash carrots and onions. Three carrots on a fine grater and send to a saucepan with broth. Put the bay leaf and black ground pepper there. All this should boil and cook until the carrots are cooked. Cut the onion into small cubes and fry in a frying pan in butter. When frying, be sure to pepper the onions. When the onion is fried, put it in a separate container, and melt more butter in a frying pan. Add the flour to the completely melted butter, mix everything thoroughly and fry for several minutes. Then add sour cream to the pan, mix everything again and fry in the pan for a couple of minutes. After that, remove the pan from the heat, gradually add 6 - 8 ladles of mushroom broth to it and use a whisk to bring the contents of the pan to a homogeneous state.

Pour the resulting mass into a saucepan with broth. We also send onions and mushrooms there. Mix everything thoroughly again, bring to a boil and remove from heat. The yushka is ready to eat.