White mushroom broth recipes

The first main course for lunch is a tradition for many peoples of the world. White mushroom broth is an excellent base for various soups and not only mushroom, but also chicken, fish, vegetable, beef, etc. the broth recipes given here are from porcini mushrooms can be cooked at home.

The article gives approximate time intervals for cooking and tips on cooking food are given. Best in summer prepare broth from fresh porcini mushrooms, later it can be portionwise freeze with cut pieces of mushrooms. This the workpiece can be added to soups and sauces. And in winter you can cook dried porcini mushroom broth, and in taste it it turns out no worse. How to cook them at home – read on.

What color is broth from porcini mushrooms

Mushroom broth is made from fresh mushrooms. They are washed, lowered into cold water and cook over low heat for 20-30 minutes. The broth is filtered and seasoned. Mushrooms are cut into slices, put back into the broth or prepare individual dishes from them. Mushrooms are thoroughly washed, poured cold water and soaked for 3-4 hours, then cooked in the same water 40-50 min, until the mushrooms become soft, filter the broth and season, using to make sauce or soup.

You need to know what color broth from porcini mushrooms is compliance with the technology of its preparation. He must always be transparent.

A good clear stock can also be served clean in cups. Boiled mushrooms for cooking are cut into cubes, chopped or passed through a meat grinder and used to cooking soup, sauce or any dish. 150-200 g fresh or 20-25 g of dried mushrooms – 1 liter of water, salt.

Porcini mushroom broth

To make mushroom broth from porcini mushrooms, mushrooms put in cold water, cook for 25-30 minutes. Strain the broth and season with spices. Chopped, chopped and chopped mushrooms use to make soup, sauce or other dishes. At 150 g of mushrooms:

  • 1 liter of water
  • salt
  • spice

Mushroom broth with onions.

Cook the broth from porcini mushrooms. Boiled mushrooms cut into in the form of noodles, spasser in butter with chopped onions, spread on plates and pour the broth, sprinkle greens. The most fragrant broth is obtained from dry white mushrooms.

Porcini mushroom soup

Cook mushroom broth, strain it, season butter, salt and put on fire for warming, do not bringing to a boil. Mushrooms cut into noodles. Cook homemade soup noodles on porcini mushroom broth: sift the wheat flour, introduce a raw egg into it, add a little water, knead the dough; roll out, dry, then cut into strips. Boil the noodles separately, combining with mushrooms, mix, when serving put noodles with mushrooms in plates, pour hot broth, sprinkle with finely chopped herbs.


  • 10-15 dried porcini mushrooms
  • 1-2 tbsp. l butter
  • 1 cup flour
  • 1 egg
  • salt
  • dill and parsley.

Mushroom broth with vegetables.

  1. Washed and pre-soaked dried porcini mushrooms put in a pan, pour cold water, add chopped sliced ​​vegetables and cook at low boil for a minute.
  2. Then get the vegetables, and boil the mushrooms for another hour.
  3. Strain the broth, put finely chopped boiled mushrooms, pepper.
  4. Before serving, sprinkle with parsley.


  • 25 g dried porcini mushrooms
  • 4 potato tubers
  • 1 carrot
  • 2 fresh tomatoes
  • 1 onion
  • 0.5 kg cabbage
  • pepper
  • salt
  • parsley

Mushroom broth with pie. Components:

  • 40 g dried porcini mushrooms
  • 1/2 carrot
  • 1/2 onion
  • Parsley
  • spice

Mushroom broth is boiled with onions, carrots and parsley. For 10 – 15 min before cooking, put bay leaf, pepper in it peas and salt. Ready to strain the broth. Boiled mushrooms use for filling the pie. Serve the broth in cups. TO Serve him a pie, kulebyaku or fried mushroom pie.

Mushroom soup with potatoes and carrots. Ingredients:

  • 1 liter of mushroom broth
  • 3 potato tubers
  • 1 carrot
  • parsley and salt to taste.

Wash potatoes and carrots, peel, cut into strips. Greens Wash parsley, finely chop. Bring the broth to a boil, add potatoes and carrots, salt, cook until tender, stirring constantly. Add parsley.

Mushroom soup with potatoes and pasta. Ingredients:

  • 1.5 l mushroom broth
  • 2 potato tubers
  • 100 g pasta
  • dill greens and salt to taste.

Wash potatoes, peel, cut into cubes. Dill greens wash, finely chop. Bring the broth to a boil, add potatoes and pasta, salt, cook until tender, add dill greens.

Mushroom soup with potatoes and rice. Ingredients:

  • 1.5 l mushroom broth
  • 2 potato tubers
  • 50 g of rice
  • dill greens and salt to taste.

Wash potatoes, peel, cut into cubes. Dill greens wash, finely chop. Bring the broth to a boil, add potatoes and rice, salt, cook until tender, add greens dill.

How to cook porcini broth

Before you cook the broth from porcini mushrooms, you need prepare all the ingredients:

  • 100 g dried porcini mushrooms
  • 2 l of water
  • salt

Sort dried mushrooms thoroughly and rinse, put in pan, pour cold water. After 3-4 hours, swollen mushrooms boil in the same water (cook until they become soft). Salt the prepared broth, strain, and rinse the mushrooms cold water and put in the broth.

Broth of fresh porcini mushrooms. Peel fresh mushrooms, rinse, put in cold water, bring to a boil and cook over low heat for 20-30 minutes. Decoction strain and fill. Mushrooms cut into slices and put in the broth or use for cooking other dishes.


  • Fresh porcini mushrooms – 500 g
  • water – 1 l

Mushroom broth with croutons.

Wash fresh mushrooms, finely chop, dip in boiling salted water and cook for 30 minutes.

Dilute lightly toasted flour with broth, pour into soup, add spices and cook for another 10 minutes.

Season the soup with butter and finely chopped herbs parsley.

Slice white bread for croutons.

Pass the boiled mushrooms through a meat grinder, add the fried in oil onions with carrots, pepper, a little crumbs, sour cream and egg yolk, salt.

Mix everything, spread slices of bread with this mass in a 1 cm layer, grease with whipped protein and fry in the oven on greased butter until they are browned (7-10 minutes).

For broth, you can use dried porcini mushrooms.


  • fresh porcini mushrooms – 1 kg or dried – 100 g
  • carrots – 2 pcs.
  • butter – 100 g
  • flour – 1 tbsp. a spoon
  • onion – 1 pc.
  • water – 3l
  • pepper – 10 peas
  • parsley
  • celery
  • salt
  • ground pepper
  • Bay leaf

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