Recipes of porcini mushroom soups with potatoes

You can prepare a delicious first meal for lunch from various ingredients. Usually used as a base for soup vegetable, chicken or meat broth. But you can make soup from porcini mushrooms with potatoes, the most important thing is to choose the right one for This is a suitable way to cook mushrooms.

We suggest to familiarize yourself with recipes on this page cooking mushroom soup with potatoes in various options. It can be cream soup or mashed soup, also offered and other options. Choose a cooking method, master new recipes and experiment.

Dried porcini mushroom soup with potatoes

Ingredients:

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

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

Before serving, put crushed into plates with soup mushrooms.

Fresh porcini mushroom soup with potatoes

Ingredients:

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

Boil the broth from 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, boil, dry the potatoes.

Then knead, add beaten eggs, flour, salt, all carefully mix.

Put the prepared mass in a hot broth using a teahouse spoons.

Then put the prepared boiled mushrooms there.

Pot with fresh porcini mushroom soup and potatoes cover and put in a moderately preheated oven for 20 minutes.

Sprinkle the finished dish with chopped herbs.

The second recipe for fresh porcini mushroom soup with картофелем Ингредиенты:

• 6–7 potatoes
• 300 g fresh porcini mushrooms
• 1 onion
• 1 small carrot
• 1 parsley root
• 2 tbsp. tablespoons of vegetable oil
• 4 tbsp. spoons of sour cream
• 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, peel, cut the mushrooms, chop them and fry in a pan with a portion of preheated vegetable oils. Peel onion, carrots and parsley root, rinse, finely chop and fry separately in the remaining oil. Peeled and chopped washed potatoes into cubes. Mushroom caps cut in small slices, scald with boiling water and place on a sieve. When water drains, evenly spread them into clay pots, pour hot water, strained broth (or vegetable broth) and put in the oven or on the stove for 40 minutes, reducing after boiling Fire. After that, add potatoes, fried mushroom legs and vegetables, salt, peas, bay leaf and continue to cook on low heat for another 20–25 minutes. When serving add to the dish sour cream, dill and green onions.

Кислый грибной суп с картофелем Ингредиенты:

• Medium size 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 cup
• ground black pepper
• sugar
• salt to taste

Fry flour with fat, add chopped garlic, fry and fill with water. Salt. Peel the potatoes, cut into cubes and put in water. Wash the mushrooms, chop and put in the broth too. Add bay leaf, pepper and cook until tender. In the finished soup pour in flour mixed with sour cream, boil everything and add sugar.

Porcini mushroom puree soup with potatoes

Ingredients for making mashed white soup mushrooms 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 of 20% cream
• Salt
• Pepper
• Spice
• fresh greens
• homemade crackers

Rinse mushrooms in cold water, chop finely chopped onions, potatoes cut into small cubes. Turn on the “Baking” mode, put in slow cooker onion, spasser it for 10 minutes. Add mushrooms, potatoes and minced garlic, close the lid and leave prepare before the end of the regime time. Cook crackers: cut white bread into cubes, put it on greased baking tray and bake in the oven (readiness depends on the desired degree of roasting and crispness). After a beep add broth, salt, put spices and turn on for another 10 min same baking mode. After that, skip the whole mixture through a blender, then put back into the slow cooker, add cream and boil in steaming. When serving on a plate add chopped greens and crackers.

Cream of porcini mushroom soup with potatoes

Ingredients for Cooking White Cream Soup mushrooms with potatoes are products such as:

• 400 g fresh porcini mushrooms
• 1 carrot
• 1 onion
• 4 potato tubers
• 100 g butter
• 1 tbsp. flour spoon
• 1-2 garlic cloves
• Greens
• water

Turn on the “Extinguishing” mode, put butter in a pan. Chop the carrots and onions, put in the heated oil. Same way add chopped mushrooms and potatoes. Salt and pepper. Cover and simmer in own juice for about 40 minutes. Add mix the flour and gently so that it is distributed evenly, then add the required amount of hot water. Stew for another 20 minutes.

Before serving, put greens and garlic.

Суп из белых грибов и картофеля Ингредиенты:

• 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

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, disconnect the caps from legs and cut into slices. Put prepared ingredients in pan with pearl barley, 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 cooking, put onion with mushrooms in a saucepan, pepper, add bay leaf, finely chopped parsley, cover and leave for 20 minutes. Pour the finished soup into serving plates and season sour cream.