Cream of porcini mushroom soup: recipes first dishes

Cream of porcini mushroom soup can be described as hearty, healthy, delicate and deliciously aromatic dish. In its nutritional value and nutritional value mushroom soup only a few inferior to meat products, therefore perfectly satisfies the hunger and does not harm those who follow a diet.

There are a wide variety of mushroom recipes cream of soups from porcini mushrooms and each is interesting in its own way. We offer 10 options on how to cook such a delicious dish for the whole families.

A simple recipe for making a delicious white cream soup mushrooms

A simple recipe for cream of porcini mushroom soup includes minimum ingredients that will always be in the kitchen. Having under with your hand a few fruit bodies, you can cook a great dinner for yourself and your family.

  • 500 g of mushrooms;
  • 2 potatoes;
  • 1 carrot;
  • 2 onions;
  • 3 tbsp. l butter;
  • Salt to taste;
  • 2 tbsp. l wheat flour.

Use the recipe for cream of porcini mushroom soup with a photo to correctly carry out all the processes.

In boiling water, peeled, washed and whole vegetables are boiled: potatoes, carrots and half onions.

Mushrooms are thoroughly cleaned, washed and cut into small pieces.

Finely fried in a pan with melted butter shredded onions and mushrooms until rosy.

Flour is poured, mix thoroughly and still fry on low heat 10 min.

Cooked vegetables are peeled, chopped, mixed with onion and mushroom frying.

The whole mass is salted to taste, poured into a blender and poured a small amount of vegetable broth.

It is crushed into a uniform dense mass, poured into plates and moves to the table.

Cream soup made from porcini mushrooms with cream

Cream soup made from porcini mushrooms with cream is different beautiful coffee color and amazing aroma. Cream combination mushrooms and chicken broth will make the soup high-calorie and healthy.

  • 500 g of mushrooms;
  • 3 onion heads;
  • 3 tbsp. l butter;
  • 2 tbsp. chicken broth;
  • 200 ml cream;
  • Salt to taste;
  • 1/4 tsp ground white pepper;
  • 1 bunch of chopped parsley.

Creamy cream soup is prepared from porcini mushrooms in stages.

  1. Remove all dirt from the mushrooms, wipe with a damp sponge, cut off the ends of the legs and chop.
  2. Fry finely chopped onions in butter until golden, add mushrooms and fry with constant stirring until golden brown.
  3. Pour in the broth, boil for 15 minutes. on medium heat turn off and let cool a bit.
  4. Pour into a blender bowl, grind, then strain through fine sieve.
  5. Pour into a pan, allow to boil and pour cream.
  6. Salt and pepper, mix, bring to a boil, but do not boil.
  7. Turn off the fire, add chopped greens, mix, serve hot, spreading into deep bowls.

Fresh White Cream Soup Recipe mushrooms

Recipe for Cream of Fresh White Mushrooms Cream Soup everyone will definitely enjoy it. The number of fruit bodies should be equal to the amount of vegetables used. For classic serve better to use croutons from white of bread.

  • 300 g of mushrooms;
  • 100 g of potatoes, carrots and onions;
  • Salt to taste;
  • 1.5 liters of water;
  • 200 ml cream;
  • 50-70 g crackers.

In order to properly prepare cream soup from white mushrooms, watch the video.

  1. Mushrooms and vegetables are peeled, washed well and chopped arbitrary pieces.
  2. Spread out in boiling water and boil until cooked. vegetables.
  3. With a small amount of broth chopped in a blender bowl in homogeneous consistency, pour into a small pan.
  4. The soup is salted to taste, cream is poured in, the whole mass is heated over low heat for 5-7 minutes.
  5. The fire is turned off and the cream soup is left on the stove to infuse for 10 minutes.
  6. When serving, a handful is poured into each serving plate. crackers made of white bread.

A recipe for a hearty mushroom cream soup of dried porcini mushrooms with potatoes

The recipe for a cream of dried porcini mushroom soup – delicious first course for a hearty dinner. Garlic cloves and grains mustard will make the soup a little spicy, but the creamy taste a little smooth out the resulting piquancy.

  • 70-100 g of dried mushrooms;
  • 2 onion heads;
  • 3 cloves of garlic;
  • 2 potatoes;
  • According to 2 tbsp. l butter and vegetable oils;
  • 1 tsp mustard seeds;
  • 400 ml of broth;
  • Salt to taste;
  • 1.5 tbsp. nonfat cream.

Mushroom cream soup made from dried porcini mushrooms the recipe described below can be made even by an inexperienced in cooking human.

  1. Wash dry porcini mushrooms in water and pour warm overnight milk to swell.
  2. Peel potatoes, wash and cut into cubes, onions half rings, and garlic slices pass through a press.
  3. Put onion, garlic in a small enameled pan mustard and add a mixture of oils.
  4. Drain over low heat for 7-10 minutes, add soaked mushrooms, without squeezing them with your hands.
  5. Pour in a little broth, pour the potatoes and cook everything together until ready.
  6. Add salt to taste, pour cream, grind in a blender.
  7. Bring to a boil and turn off the stove, leaving the cream soup in pan to brew.

The recipe on how to cook cream soup from frozen white mushrooms

The recipe for a cream soup of frozen white mushrooms with cream is quite simple, but it turns out no worse than fresh or dry fruiting bodies.

  • 600 g of frozen mushrooms;
  • 400 g of potatoes;
  • 2 onion heads;
  • 2 carrots;
  • 500 ml of water;
  • 300 ml cream;
  • 2 tbsp. l butter;
  • Salt and ground pepper to taste.

How to cook cream soup of porcini mushrooms frozen on winter, will show a phased description of the process.

  1. Defrost the mushrooms, leaving them in a warm room at night, drain water and cut into slices.
  2. Peel the potatoes, wash and cut into medium cubes.
  3. Fill with water and place on a stove to cook until readiness.
  4. Peel onions and carrots, wash and chop randomly pieces.
  5. Fry in butter until golden brown.
  6. Add the mushrooms and on high heat continue frying another 15 min
  7. Add mushroom and vegetable frying to the potatoes and cook for 10 minutes. over low heat.
  8. Grind the mass with a blender to the desired consistency and pour cream.
  9. Salt to taste and pepper, mix and bring to boiling.
  10. Turn off the heat and let the soup brew for 10 minutes, then pour into deep bowls and serve.

Delicious cream soup made from porcini mushrooms with champignons

Cream soup made from mushrooms and porcini mushrooms any with its unique taste and aroma. Tandem of such fruit tel will only complement the dish with incredible taste notes. A rich first course will be useful and nutritious for the body person.

  • 400 g of champignons and porcini mushrooms;
  • 3 onions;
  • 4 potatoes;
  • 3 cloves of garlic;
  • 1 liter of water;
  • 300 ml cream;
  • 3 tbsp. l butter and vegetable oils;
  • Salt to taste.

Delicious cream soup of porcini mushrooms with champignons prepared as follows:

  1. Peel potatoes, onions and garlic, chop: potatoes and onions diced, garlic pass through a press.
  2. Wash mushrooms and porcini mushrooms, cut off the ends of the legs and cut into slices.
  3. Melt the butter in a small saucepan and pour vegetable.
  4. Sauté the mushroom mixture until evaporated liquids.
  5. Pour onion cubes and continue frying for 10 minutes. with constant stirring the mass so as not to stick.
  6. Add water, add sliced ​​potatoes, garlic and boil 20 min over low heat.
  7. Pour in cream, salt and using a dip blender grind the whole mass to a homogeneous consistency.
  8. Cooked cream soup can be served either with herbs or with crackers (to taste).

Cream of porcini mushroom soup with mashed cheese

This option is cooking cream soup from porcini mushrooms, grated in mashed potatoes, recognized by many culinary specialists. Its tender the consistency and rich taste will conquer the most sophisticated foodies.

  • 500 g of mushrooms;
  • 300 g of cream cheese;
  • 1.5 liters of water;
  • 4 potatoes;
  • 2 onion heads;
  • 1 carrot;
  • 100 g butter;
  • Salt and black pepper – to taste;
  • Parsley.

Detailed cream soup with porcini mushrooms and cheese will help to prepare a detailed recipe description.

  1. Potatoes are peeled, washed and cut arbitrarily pieces.
  2. It is laid out in a pan with water and set for boiling.
  3. Mushrooms after preliminary cleaning are cut into cubes, carrots rub on a grater, onions are shredded in half rings.
  4. Everything is fried in oil in a pan until cooked, about 20-25 minutes and goes to the potatoes.
  5. The mass is salted, peppered (if there is a lot of water, it should cast), and chopped with a hand blender.
  6. Chopped soup seasoned with grated cheese and over low heat stirred with a spoon until the product is completely dissolved.
  7. The stove turns off, and the cream soup is infused for another 10 minutes.
  8. When served, the dish is decorated with green leaves parsley.

Cream of porcini mushroom soup with milk without cream

Cream of porcini mushroom soup made with milk without cream, has a delicate texture and harmonious taste. Amazing the ease and richness of the first dish will appeal to those who it will try. And in your cookbook there will be another delicious recipe making cream of mushroom soup.

  • 700 g of mushrooms;
  • 500 ml of fat milk;
  • 150 g butter;
  • 5 potatoes;
  • 3 tbsp. l flour;
  • 4 onion heads;
  • 2 sprigs of green oregano;
  • Salt to taste.

Cream of porcini mushroom soup without cream is prepared by the recipe described below.

  1. Peel potatoes, cut and in a minimum amount of water boil until tender.
  2. Drain the water and put the potatoes in a blender bowl.
  3. Peel, wash, cut and fry the mushrooms until golden brown on half the butter.
  4. In the other half of the oil, fry the onion cut into half rings until mild condition.
  5. Pour mushrooms and onions into a blender bowl and chop.
  6. Let the milk boil, add chopped oregano, salt to taste and flour, beat with a whisk.
  7. Combine the products crushed in a blender with milk in one containers and grind again with a submersible blender.
  8. Bring to a boil and simmer for 10 minutes.
  9. Pour into deep bowls and serve hot.

Cream of porcini mushroom soup with sour cream and cinnamon

Cream of porcini mushroom soup with sour cream and cinnamon can not be tasteless. “Noble” mushrooms and tender sour cream with the addition of spices like cinnamon make the dish truly aristocratic.

  • 500 g of mushrooms;
  • 2 onion heads;
  • 2 carrots;
  • 200 g butter;
  • 0.5 l of chicken stock;
  • 100 ml sour cream;
  • ½. l ground cinnamon;
  • Salt and spices (favorite) to taste.

How to cook cream soup of porcini mushrooms with sour cream, will tell the recipe with a phased description.

  1. Mushrooms are washed, cleaned and chopped randomly. pieces.
  2. Mushrooms are fried in a pan with melted butter until golden brown.
  3. Add onions and carrots, cut into small pieces.
  4. Sauté until golden brown, then cover the pan lid, and the whole mass is stewed over low heat for 15 minutes.
  5. Mushrooms and vegetables are laid out in a small enameled pan, salted to taste, seasoned with your favorite spices.
  6. The chicken stock is poured, boiled for 5 minutes, chopped blender and pour in sour cream, whipped with a whisk with cinnamon.
  7. Again, everything is cooked for 2 minutes. and left on the off plate 10 min

Cream of porcini mushroom soup with potatoes and nuts

Cream of porcini mushroom soup with potatoes and nuts – one of the best options for mushroom soups for the whole family. Its richness, taste and the aroma will not leave anyone indifferent at the dining table.

  • 500 g of mushrooms;
  • 1 kg of potatoes;
  • 200 g of fried walnut kernels;
  • 100 g butter;
  • 50 ml of vegetable oil;
  • 6 onions;
  • 2 l of water (you can take meat or chicken broth);
  • 500 ml cream;
  • Basil leaves – for decoration;
  • Salt to taste.

Cream of porcini mushroom soup with potatoes and nuts can be properly cook if you stick to the recipe description. Therefore with even a novice cook will cope with the cooking process.

  1. Peel, wash and cut the potatoes in medium slices.
  2. Melt butter in a saucepan, add vegetable butter and put potatoes.
  3. Sauté it until it smells of fried potatoes, about 15-20 minutes
  4. Introduce chopped onion into half rings and fry for about 5 more min over medium heat.
  5. Pour the broth, cream and bring to a boil over medium heat.
  6. Allow the mixture to cool slightly and blender into a homogeneous consistency.
  7. Separately, fry chopped porcini mushrooms in butter, combine with roasted nuts and chop together in a bowl blender.
  8. Add mushrooms with nuts to the total mass, mix, salt and bring to a boil again.
  9. Turn off the stove, leave the stewpan for a few minutes to the soup is infused.
  10. Pour cream soup into deep plates, you can have bowls, decorate with basil leaves and serve.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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