Fragrant and hearty soup of porcini mushrooms with potatoes will a frequent guest on the table, you just need to learn how to properly Cook. Cooking recipes on this page mushroom soups will maximize opportunities everyday family menu.
Choose a way to make mushroom soup with fresh or dried mushrooms. All of them are checked by experts for compliance of the composition with typical organoleptic properties of the standard dishes. You can cook the usual mushroom picker and season it with Serve with butter and sour cream. And you can experiment and try to cook mashed soup with the addition of various vegetable cultures.
Porcini mushroom soup with potatoes
Ingredients:
- 300 g potatoes
- 300 g porcini mushrooms
- 100 g carrots
- 2 onions
- 200 g pearl barley
- 30 g butter
- 100 g sour cream
- parsley
- Bay leaf
- ground black pepper
- salt
In order to cook mushroom soup with porcini mushrooms with potatoes, sort pearl barley, rinse, pour cold water and cook for 4 hours.
Wash potatoes and carrots, peel and cut into strips.
Rinse the mushrooms thoroughly, detach the hats from the legs and cut pieces.
Put prepared ingredients in a pan with pearl barley cereals, salt and cook over low heat.
Peel, chop and fry the onion in melted cream oil until golden brown, then add chopped circles mushrooms legs and bring to readiness over low heat, stirring constantly.
5 minutes before the end of cooking put onions with mushrooms in a pan, pepper, add bay leaf, finely chopped parsley, cover and leave for 20 minutes.
Pour the finished soup into serving plates and season sour cream.
Dry porcini mushroom soup with potatoes
Ingredients:
- Potatoes
- Milk
- Bouillon
- dried or fresh porcini mushrooms
- bow
- pepper
- salt
Prepare a soup of dried porcini mushrooms with potatoes like this: peel potatoes and boil it in slightly salted water. Ready potatoes crank through a meat grinder. Pour the puree with hot milk and stir thoroughly. Then dilute it with mashed potato with hot broth and stir, the result should be a soup of the desired density. Mushrooms dried or fresh, fry in oil with the addition of shredded Luke. Pepper and salt the mushrooms. Put the prepared mushrooms in the soup and boil again.
Dried porcini mushroom soup with potatoes
- 8–10 g dried mushrooms
- 200 g of potatoes
- 25 g carrots
- 30 g celery
- 12-15 g of onion
- 3 g flour
- 1 clove of garlic
- Water
- Caraway
- greens
Cut carrots and celery roots into strips and sauté. Boil dried mushrooms soaked in water and cut into strips. Cut the potatoes, dip in a boiling broth and cook until half-preparedness. In caramelized flour add caraway seeds, mushrooms, roots, onion and simmer for 6–8 minutes. Then put the dressing in the soup and bring to readiness. Add to the soup of dried porcini mushrooms with potatoes garlic mashed with salt, chopped parsley and season with a decoction roots.
Fresh porcini mushroom soup with potatoes
Composition:
- potatoes – 700 g
- fresh porcini mushrooms – 220 g
- root vegetables and onions – 200 g
- oil – 2 tbsp. spoons
- greens, spices, salt to taste.
- Fresh white mushrooms clean and rinse.
- Cut the legs of the mushrooms, chop and fry in oil.
- Separately, fry in fresh porcini mushroom soup with potatoes root vegetables and onions.
- Mushroom caps cut into slices, scald, recline on sieve, and when the water drains, transfer to a pan, pour water and cook for 40 minutes.
- After that, add diced potatoes, fried mushroom roots, root vegetables, onions, spices, salt and boil another 20-30 minutes.
- When serving, it would be good to season the soup with sour cream or semolina. cereals, herbs (dill and green onions).
Cream of porcini mushroom soup with potatoes
Composition:
- potatoes – 500 g
- fresh porcini mushrooms – 400 g
- vegetables – 200 g
- onion – 100 g
- sour cream – 200 g
- flour – 1 tbsp. a spoon
- barley porridge – 300 g
- noodles – 100 g
- chopped greens – 1 tbsp. a spoon
- spices, salt to taste
In order to prepare cream of porcini mushroom soup with potatoes, vegetables, pour boiling water, salt, cook until soft. We thoroughly wash fresh mushrooms, clean, finely chop, cook in a small amount of water with chopped onions. Mushroom broth must be filtered. Mushrooms seasoned with flour, mixed with cold broth. Add potatoes and vegetables. Boil, salt, season with pepper, dill, chopped herbs parsley, sour cream. Serve with lasagna (homemade noodles, chopped in small squares), porridge from pearl barley, dumplings.
