Porcini mushroom soup - 8 step-by-step recipes

Porcini mushrooms add incredible aroma and taste to any dish. They are delicious to marinate, but they make soups especially well. We offer you 8 options for preparing such a dish, which you can use at any time of the year.

Dried porcini mushroom soup at home

Soaked dried mushrooms are stewed with carrots, onions and cream. Then everything is sent to a pot with boiled potatoes, boiled for a few more minutes with seasonings and decorated with herbs. It turns out to be a very hearty and aromatic soup.

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  We start preparing the soup by preparing the mushrooms. First, we iterate over them and remove all the trash. Next, we place them in a suitable container, fill them with warm water and set them aside so that they swell.
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  At this time, peel the potatoes, rinse them and cut them into medium-sized cubes. We take a three-liter saucepan, pour water into it and put it on fire. Throw in the chopped potatoes, add a little salt and leave to cook.
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  Now we are preparing the frying. Rinse and peel onions with carrots. Cut the onion into half rings. Heat a couple of tablespoons of vegetable oil in a frying pan and fry the onion in it until golden brown.
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  Rub the carrots on a coarse grater and send them to the pan with onions. Mix everything well and continue to fry.
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  During this time, the mushrooms should have swelled. Using a slotted spoon, we get them out of the water and chop them not too finely. We send them to the pan with the rest of the vegetables. We do not pour out the water in which the mushrooms have swollen. We filter it through cheesecloth and add 1-2 ladles to the pan with carrots, onions and mushrooms. We simmer everything together for another 5 minutes.
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  Now pour the cream to the vegetables, mix and simmer for 3 minutes. If there is no cream, then you can take sour cream and deliver it in a little water.
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  We also send ground black pepper, allspice and salt to the pan. We shift the finished frying into a saucepan along with the remaining mushroom broth and mix everything.
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  Add bay leaf to the soup, cook for another 5 minutes and remove from heat. Add finely chopped dill if desired.
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  We leave the dish for 15 minutes so that it is infused, after which you can pour it into plates. Bon Appetit!

How to make fresh porcini mushroom soup?

The soaked mushrooms are boiled for 40 minutes, then potatoes are added to them and everything is cooked for another 10 minutes. Next, fried carrots with onions, bay leaves, salt and pepper are sent to the soup. It turns out a healthy and aromatic soup.

Cooking time: 2 hours.

Cooking time: 25 minutes

Servings - 4.

Ingredients:

• Porcini mushrooms - 500 gr.
• Potatoes - 500 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Bay leaf - 2 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Fresh greens - to taste.

Cooking process:

1. To begin with, we soak the boletus in cold water for half an hour so that all the forest mud is soaked. Next, rinse them well under running water, clean and cut into medium-sized pieces.
2. Peel and finely chop the onions.
3. We also clean the carrots and grate them on a coarse grater.
4. Heat a small amount of olive or other vegetable oil in a frying pan and fry chopped vegetables in it until golden brown.
5. Place the chopped mushrooms in a saucepan, fill them with water and send them to the fire. Bring to a boil and cook for 40 minutes. Peel the potatoes, rinse and cut into medium cubes. Now we send it to the mushrooms and cook for another 10 minutes.
6. Now we throw the finished frying and bay leaf into the pan. Add salt and black pepper to taste and mix everything. Cook the soup for a couple of minutes and remove from heat. Add finely chopped fresh herbs if desired. Let the dish brew a little under the lid, then pour it into plates and serve it to the table. Bon Appetit!

Frozen porcini mushroom soup with potatoes

The frozen mushrooms are boiled in water for 40 minutes, removed from the broth, in which the potatoes are then boiled. Next, fried carrots with onions is made, which is sent to the soup along with the mushrooms. The finished dish is served with herbs and sour cream.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings - 6.

Ingredients:

• Frozen porcini mushrooms - 600 gr.
• Potatoes - 5-6 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Black peppercorns - 5-6 pcs.
• Salt to taste.

Cooking process:

1. To begin with, we rinse the mushrooms well under running water without freezing them. Next, we transfer them to a saucepan in which we will cook the soup, fill it with water and send it to the fire. Bring to a boil and cook over medium heat for 40 minutes.
2. Peel the potatoes, rinse and regime with a medium-sized cube or straw.
3. After the necessary time, we take out the mushrooms from the resulting broth and transfer them to a separate container. Now we send the chopped potatoes to the pan and cook them almost until tender.
4. Rub the peeled carrots on a coarse grater, and finely chop the onion. Heat a small amount of vegetable oil in a frying pan and fry vegetables in it until golden brown. We send the finished frying to the broth with potatoes.
5. Cut the boiled mushrooms into smaller pieces and return them to the soup. Add salt to taste, black peppercorns, stir and turn off the heat. We give the finished dish a little sweat under the lid.
6. We pour the aromatic soup into plates and serve with sour cream and fresh herbs. Bon Appetit!

Creamy porcini mushroom soup with cream

Fried onions, carrots and mushrooms are added to boiled potatoes. Then everything is crushed with a blender, cream is poured into the soup, and it is brought to a boil. It turns out a fragrant and light soup.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings - 6.

Ingredients:

• Frozen porcini mushrooms - 400 gr.
• Cream 20% - 200 ml.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Vegetable oil - 2 tablespoons
• Marjoram to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Dill to taste.
• Parsley to taste.

Cooking process:

1. First, clean the carrots and chop them finely or rub them on a coarse grater.
2. Peel the potatoes, rinse them under running water and cut them into medium-sized cubes. Next, we transfer it to a saucepan, pour 600 ml of water and send it to the fire. Bring to a boil and cook until tender.
3. Peel and dice the onions as well.
4. Finely chop the porcini mushrooms. You do not need to completely defrost them.
5. Heat a small amount of vegetable oil in a frying pan and fry chopped onions in it until golden brown for 3-5 minutes.
6. We send the carrots to the onion and fry for a couple of minutes.
7. Now put chopped porcini mushrooms in a pan with vegetables, salt and pepper to taste, add marjoram, mix everything and fry for another 7-10 minutes.
8. We send the finished frying into a pot with potatoes and grind everything with a blender until a homogeneous mass is obtained.
9. Gradually pour in the cream, without ceasing to mix everything with a blender. Bring the soup to a boil and turn off the heat.
10. We pour the finished dish into plates and serve it to the table, pre-decorating with fresh herbs and croutons. Bon Appetit!

A simple and delicious recipe for porcini mushroom soup with noodles

Soaked dried mushrooms are fried along with carrots and onions, after which they are sent to a pot with potatoes and noodles. The soup is very aromatic and tasty. It is served with herbs, sour cream or croutons.

Cooking time: 1 h. 50 min.

Cooking time: 20 minutes.

Servings - 6.

Ingredients:

• Dried porcini mushrooms - 50 gr.
• Potatoes - 3 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Vermicelli - 1/3 tbsp.
• Garlic - 1 clove.
• A mixture of peppers to taste.
• Salt to taste.

Cooking process:

1. First, take dried porcini mushrooms, put them in a suitable container and fill them with cold water. Soak for half an hour. Next, filter the mushroom water through cheesecloth and pour it into a saucepan. We send the boletus there again, put everything on the fire, bring to a boil and cook for 30 minutes. Now we take out the mushrooms with a slotted spoon, and filter the resulting broth several times through cheesecloth.
2. Peel the onions and cut them into small cubes. Heat a small amount of vegetable oil in a frying pan and fry the onion in it until soft. We also clean the carrots, rub them on a coarse grater and send them to the onion. Saute for a couple more minutes, then free up space in the center of the pan and add finely chopped garlic there. Fry it for about half a minute and mix everything.
3. Cut the porcini mushrooms into small pieces and send them to the pan with other vegetables. Add pepper to taste, mix and fry for another 10 minutes.
4. At this time, peel the potatoes, rinse them and cut them into medium-sized cubes. Add it to the mushroom broth and cook until almost cooked. Next, throw in the noodles and bring everything to a boil.
5. We send the finished frying to the pot with potatoes and noodles. Salt to taste, stir and cook for a couple of minutes until the pasta is cooked.
6. Pour the ready-made aromatic soup into plates, decorate with fresh herbs on top and serve with sour cream or croutons. Bon Appetit!

How to cook porcini mushroom soup with barley?

Barley is boiled with potatoes in mushroom broth. Then fried carrots, onions and porcini mushrooms are added to them. The soup is cooked for another 5 minutes and served with finely chopped green onions. This dish is lean, but delicious.

Cooking time: 1 h. 30 min.

Cooking time: 20 minutes.

Servings - 6.

Ingredients:

• Green onion - 4 feathers.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 1 tablespoon
• Dried porcini mushrooms - 50 gr.
• Potatoes - 2 pcs.
• Pearl barley - ½ tbsp.

Cooking process:

1. To begin with, we thoroughly rinse the pearl barley under running water and discard it in a colander. Boil a small amount of water in a suitable saucepan. Place a colander with cereals on top, cover everything with a lid and steam for 30 minutes over medium heat.
2. We also wash the porcini mushrooms under running water and transfer them to a separate container. Boil 2 cups of water and fill them with boletus. Let it stand in this way for 15 minutes, after which we discard the mushrooms in a colander, cut them into strips and set them aside for now. Filter the resulting mushroom broth through cheesecloth.
3. Pour the mushroom broth into a saucepan, in which we will cook the soup, bring to a boil and add the pearl barley. Cook for 20 minutes.
4. Peel and cut potatoes, onions and carrots into small cubes. We send the potatoes to a saucepan with barley and cook for 10 minutes.
5. Heat a spoonful of vegetable oil in a frying pan and fry the chopped carrots and onions in it until soft. Now we throw porcini mushrooms there and cook everything over medium heat for another 5 minutes.
6. We send the finished frying to the pan. Add salt and black pepper to taste and cook the soup for 5 minutes. Next, remove it from the heat, cover with a lid and let it brew for 10 minutes.
7. Pour the finished dish into plates, decorate with finely chopped green onions and serve. Bon Appetit!

Homemade porcini mushroom soup in chicken broth

Soaked dried mushrooms are boiled in chicken broth, and then fried onions with carrots and noodles are sent there. At the end of cooking, spices are added and the finished soup is served.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings - 6.

Ingredients:

• Dried porcini mushrooms - 100 gr.
• Chicken broth - 1.5 l.
• Carrots - 2 pcs.
• Bulb onions - 1 pc.
• Flat noodles - 100 gr.
• Fresh greens - 3 tablespoons
• Vegetable oil to taste.
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. Before cooking, soak dried mushrooms in water for a couple of hours. Next, pour the chicken broth into a saucepan, bring it to a boil and throw the soaked boletus into it. Cook them for 10-15 minutes.
2. At this time, peel the onions and carrots and cut them into medium-sized pieces.
3. Heat a small amount of vegetable oil in a frying pan and fry the chopped onions and carrots in it for a couple of minutes until soft.
4. Next, we send the finished vegetable frying into a saucepan with broth and mushrooms. Now we throw the noodles into the soup and cook the soup until it's done.
5. At the end of cooking, add salt and black pepper to taste, as well as finely chopped herbs. Turn off the heat, cover the soup with a lid and let it brew for a few minutes. You can also add the leftover chicken meat after cooking the broth to the dish. Pour mushroom soup into plates and serve. Bon Appetit!

Delicious porcini mushroom soup with melted cheese

Mushrooms are boiled with potatoes. Then they are sent to frying onions with carrots and processed cheese. It turns out a very tasty, rich and aromatic dish that will delight everyone at lunch or dinner.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings - 6.

Ingredients:

• Potatoes - 700 gr.
• White mushrooms - 300 gr.
• Processed cheese - 300 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Vegetable oil to taste.
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. First, thoroughly rinse the mushrooms under running water. Then we dry them and cut them into small pieces. Pour water into the saucepan in which we will cook the soup, put it on the fire, bring to a boil and throw the chopped boletus into it. We cook them for about half an hour.
2. Peel the potatoes, rinse and cut into medium-sized cubes. Then we send it to a saucepan with mushrooms and cook everything together for another 10 minutes.
3. At this time, peel the onion and cut it into small cubes. We also clean the carrots and rub them on a coarse grater. Heat a small amount of vegetable oil in a frying pan and fry the prepared vegetables in it until soft.
4. We send the resulting frying in a pan with mushrooms and potatoes. Cook for a couple of minutes. At the end of cooking, add melted cheese to the soup and mix everything well until it completely dissolves. Add salt and pepper to taste and turn off the heat. Cover the soup with a lid and let it brew for about 10 minutes.
5. Pour the finished dish into plates, decorate with fresh herbs and serve. Bon Appetit!