During the mushroom season, we go to the forest and collect these wonderful gifts of nature. In our forest you can find different types of mushrooms and, of course, such a noble mushroom as porcini.

Making mushroom soup with porcini mushrooms is very simple. Let `s start?

Peel the porcini mushrooms and cut into pieces. I try not to keep mushrooms in water for a long time, but simply clean them of grass and soil (if any).

Peel potatoes, onions and carrots.

Pour water into the pan. Add mushrooms and onion to the pan. Place the pan on the fire and bring to a boil. After boiling, remove the foam. Add salt and cook mushrooms for 30 minutes over medium heat.

If you like fried onions, then you don’t need to put them in the broth with mushrooms, but chop them finely and fry them together with carrots and later add them to the soup.

Cut the potatoes into medium cubes. After the time has passed, remove the onion from the broth. Add potatoes to soup and cook for 10 minutes.

Grate the carrots on a fine grater. Fry carrots in vegetable oil until soft. If you are using onions as fries, now is the time to add them to the carrots.

Add carrots to the soup and mix well. Cook for 5-7 minutes.

Dilute semolina in 100 ml of cold water. Pour semolina into the soup in a thin stream, stirring constantly.

Cook the soup for 10 minutes. Then remove the porcini mushroom soup from the heat and let it brew for 15-20 minutes. Serve porcini mushroom soup with sour cream or fresh herbs.

Bon appetit!

Boletus or porcini mushroom is best absorbed by the human digestive system. It contains a large number of useful elements, in addition, it has good taste. Fresh aromatic porcini mushroom soup will be a complete delicious lunch; you can diversify it with various vegetables, noodles, or prepare an original delicious cream of mushroom soup with cream.

How to make porcini mushroom soup

The white mushroom got its name due to its unique property of not darkening during processing. First courses are prepared from fresh or dried mushrooms. Before cooking, fresh boletus mushrooms are washed, boiled, and the broth is filtered. Dried porcini mushrooms are soaked for several hours, the infusion is drained, washed, and then boiled. Do not add bright spices or herbs to soup with porcini mushrooms, as they can drown out the aroma of boletus mushrooms. It is better to use purified water for cooking.

Porcini mushroom soup recipes

Many years of experience in preparing mushroom first courses are reflected in many recipes for preparing this dish. They are freely available with step-by-step descriptions, photographs of the cooking stages and photos of the result. Every housewife can find her ideal boletus soup. Everyday or festive appearance of a dish is given by a set of secondary ingredients and the method of serving.

Soup with fresh porcini mushrooms

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Cuisine: Slavic.
• Difficulty: easy.

The most aromatic soup is made from fresh boletus mushrooms. They are collected in coniferous forests (pine forests) in the fall, during the rainy season. Soup from fresh porcini mushrooms is prepared quickly, because they do not require preliminary preparation, unlike dried boletus mushrooms. The recipe consists of a minimum amount of ingredients. The products will not interrupt the mushroom taste, but will only enhance it.

Ingredients:

• fresh boletus - 500 g;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• herbs, spices - to taste.

Cooking method:

1. Peel, wash the mushrooms, cut into slices.
2. Cook over medium heat, skim off foam periodically.
3. When the broth boils, salt it and add peppercorns.
4. Peel the potatoes, cut them in a way that suits you, and add them to the broth.
5. Peel the onion, chop finely, lightly fry, then add to the pan.
6. After 10 minutes, add herbs to taste.

From frozen porcini mushrooms

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 98 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

In order to eat mushroom soup from time to time throughout the year, you need to have time to make preparations. Porcini mushrooms can be frozen and dried. You can also add pickled mushrooms to first courses. To make the preparation, you need to boil peeled and chopped boletus mushrooms twice, then rinse thoroughly under running water, dry, put in thick plastic bags and leave in the freezer. Having such a preparation will allow you to cook soup from frozen porcini mushrooms in a short time.

Ingredients:

• water – 2.5 l;
• frozen boletus mushrooms – 400 g;
• potatoes – 400 g;
• vegetable oil – 60 ml;
• bay leaf – 2 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.

Cooking method:

1. Peel the potatoes, cut into small pieces, place in a saucepan, cover with water and put on fire.
2. Thaw the boletus mushrooms, fry them in a frying pan with vegetable oil, add chopped onions and grated carrots. Fry everything together.
3. A few minutes before the potato cubes are ready, add the frying, stir, add bay leaf, salt and season with black pepper.
4. Bring to readiness and remove from heat.

From dried mushrooms

• Time: 2 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 36 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

First courses made from dried porcini mushrooms are aromatic, but not as rich as fresh ones. Dried boletus mushrooms must be pre-soaked for 3-6 hours before cooking, which increases the cooking time. This recipe includes standard roasted vegetables. The dish cooks quickly, but this does not affect its aroma and taste.

Ingredients:

• water – 2.5 l;
• dried boletus - 50 g;
• vegetable oil – 4 tbsp. l.;
• potatoes – 4 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.

Cooking method:

1. Wash the mushrooms and soak in cold water for several hours.
2. After the allotted time, remove them and filter the water through gauze or a sieve.
3. Rinse the boletus mushrooms again under running water, return them to the filtered infusion, add the required amount of water and cook over medium heat.
4. Boil for 30 minutes.
5. Peel the vegetables and cut into cubes.
6. Fry onions and carrots in vegetable oil.
7. Add fried vegetables and potatoes to the broth.
8. Cook until the vegetables are ready, add salt and pepper.

Marinated mushroom soup

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 80 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: medium.

If you were unable to find fresh, dried porcini mushrooms, then you can add canned or pickled boletus mushrooms to the soup. The dish is quickly prepared and is intended for dietary nutrition due to its low calorie content. Store-bought pickled porcini mushrooms or home-preserved boletus mushrooms are suitable. You can thicken the dish using any cereal: semolina, buckwheat, rice or flour, to your taste.

Ingredients:

• water – 3 l;
• pickled boletus mushrooms – 200 g;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• pearl barley – 3 tbsp. l.;
• vegetable oil – 2 tbsp. l.;
• dry dill – 1 tsp.

Cooking method:

1. Pour water into a saucepan and place on fire. If you want a richer soup, you can use chicken or meat broth instead of water.
2. Rinse the barley and soak in cold water for 15 minutes.
3. Peel the potatoes and cut into medium-sized cubes. Throw the potatoes into the broth and cook until the potatoes are done.
4. Drain the water from the cereal, add to the potatoes and continue cooking.
5. Remove the mushrooms from the marinade, cut into pieces and place in a hot frying pan with vegetable oil.
6. Peel and chop the onion and add to the boletus mushrooms.
7. When the potatoes and cereal are ready, pour in the frying mixture.
8. Cook for another 10 minutes, bring to taste, add salt, pepper, and dried dill.

With vermicelli

• Time: 2 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 44 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: medium.

A hearty, nutritious soup with chicken, mushrooms and vermicelli will become a complete meal for every family member. You can take it with you to work in a special food container and heat it in the microwave. In this dish you can use any type of wild mushrooms; this particular recipe involves the use of fresh or dried boletus mushrooms, chicken fillet and a standard set of vegetables for frying. If you are a vegetarian, you can replace the chicken with a vegetable protein, such as beans.

Ingredients:

• water – 2.5 l;
• chicken (fillet) – 500 g;
• fresh boletus - 200 g;
• vermicelli (noodles) – 140 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• bay leaf – 2 pcs.

Cooking method:

1. Cut the chicken into pieces, add water, bring to a boil, add salt, add 1 onion and 1 carrot. Cook for half an hour over low heat.
2. Throw in the peeled, chopped boletus mushrooms and bring the broth to readiness.
3. Peel the onions and carrots, chop finely and sauté.
4. Strain the broth, then boil again and add vegetables, chicken, and mushrooms.
5. Pour the vermicelli into the boiling broth, pepper, add bay leaf, cook for just a couple of minutes, then remove from heat and let sit for 10 minutes.

With cream

• Time: 1 hour 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 21 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

Mushrooms go well with cream cheese, cream, milk and other dairy products. Often these ingredients are added to recipes for preparing appetizers, soups, and main courses that contain mushrooms, including porcini mushrooms. It would seem that a vegetable soup with a standard set of ingredients can be brightened up with a few tablespoons of heavy cream or a piece of cheese.

Ingredients:

• water – 2 l;
• fresh boletus - 500 g;
• potatoes – 3 pcs.;
• tomato – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• cream – 4 tbsp. l.;
• lemon – 20 g;
• parsley – 20 g;
• dill – 20 g;
• garlic – 10 g;
• vegetable oil – 10 ml.

Cooking method:

1. Peel the potatoes and cut into large cubes.
2. Boil in 2 liters of water for 15 minutes.
3. Peel the carrots and onions and chop finely. Fry vegetables in vegetable oil until golden brown.
4. Rinse the mushrooms well, dry with a paper towel, and cut into slices. Add to the onions and carrots, fry for about 5 minutes.
5. Place the mixture into the pan, add grated garlic, chopped tomatoes and cook for another 5 minutes.
6. Pour in the cream and simmer a little.
7. Finely chop the greens and lemon and add to the pan.
8. Bring the soup to a boil and turn off the heat.
9. Garnish the dish with parsley and dill.

With potato

• Time: 2 hours.
• Number of servings: 6 persons.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

The classic mushroom soup recipe includes potatoes. It adds thickness to the broth. In addition to mushrooms and potatoes, the recipe is traditionally supplemented with onions, carrots and herbs. Classic soup based on porcini mushrooms is easily absorbed by the human digestive system; it can even be given to a child, but in reasonable quantities. For cooking you will need a minimum of ingredients.

Ingredients:

• water – 2 l;
• fresh boletus - 250 g;
• vegetable oil – 20 ml;
• potatoes – 3 pcs.;
• onions – 2 pcs.;
• parsley - 1 bunch.

Cooking method:

1. Clean the mushrooms, rinse with running water, cut into large pieces, place in a saucepan, and cover with water.
2. Place the container over medium heat and cook for 40 minutes. For the broth, you can add a peeled whole onion.
3. Peel potatoes, 1 onion, cut into medium-sized cubes.
4. Wash the carrots, peel them, cut into small strips or thin circles.
5. Fry the onion in vegetable oil until golden brown.
6. When the mushrooms are cooked, add potatoes to the pan, bring to a boil, and add salt.
7. Cook for another 10 minutes, then add carrots and fried onions.
8. Simmer the soup over low heat for another 5 minutes.

With bacon

• Time: 45 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 120 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

Adding bacon to the soup gives the dish a unique taste and aroma. In addition to standard vegetables, you can use other vegetables for frying, for example, celery. The soup will be more tasty and healthy if you add fresh herbs and a fresh or boiled egg to it. This recipe for porcini mushroom soup will not leave any guest or member of your family indifferent.

Ingredients:

• meat broth – 1 l;
• champignons – 200 g;
• bacon – 100 g;
• dry boletus - 15 g;
• olive oil – 2 tbsp. l.;
• carrots – 1 pc.

Cooking method:

1. Fry the bacon in hot oil.
2. Add finely chopped onions and carrots and fry the mixture.
3. Slice the champignons, crumble the dry mushrooms, send them to fry, pour in hot broth, cook for 10-15 minutes.
4. Serve the dish with fresh herbs.

Porcini mushroom soup

• Time: 1 hour 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 50 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Slavic.
• Difficulty: easy.

The original consistency of the puree soup will turn a simple dish into a real culinary masterpiece. To prepare this soup you will need a blender, immersion or in the form of a jug. This is the only way the soup will acquire the desired consistency. How to make soup without a blender, you can use a masher or a simple fork, but then the dish will be grainy. D For a richer taste, it is better to use fresh boletus. Serve the dish with croutons or croutons from Borodino bread.

Ingredients:

• chicken broth – 1.2 l;
• potatoes – 450 g;
• fresh boletus - 250 g;
• onion – 150 g;
• white wine – 80 g;
• butter – 20 g;
• sunflower oil – 15 g;
• parsley – 15 g;
• garlic – 10 g;
• sour cream – 3 tbsp. l.

Cooking method:

1. In a cast iron pan, heat the sunflower oil with a piece of butter. How to cook soup, if you don’t have such a pan, you can use a slow cooker.
2. Peel the vegetables. Finely chop the onion, dice the potatoes, cover the pan with a lid and cook over low heat until the vegetables are soft.
3. Slice the mushrooms. To make the soup more tender, it is better to use only mushroom caps.
4. Place mushrooms, chopped garlic into the pan, add broth, white wine, add salt and black pepper.
5. Bring the soup to a boil, then puree it in several batches using a blender, add a little sour cream or cream.
6. Reheat the soup and remove from heat.
7. Serve the dish with croutons, garnished with green onions so that the look of the soup does not differ from the restaurant photos.

Video

Step 1: prepare the onion.

Using a knife, peel the onion and rinse under running water. Place the vegetable on a cutting board and cut it into rings or half rings. Transfer the crushed component to a free plate.

Step 2: prepare the carrots.

Using a knife, peel the carrots and then rinse thoroughly under running water. Using a fine grater, grate the vegetable directly into an empty plate and set it aside for now. Attention: The secret to making this soup is the size of the carrot chips. Therefore, the finer the grater, the better.

Step 3: prepare the potatoes.

Using a knife, peel the potatoes and then rinse thoroughly under running water. Place the vegetable on a cutting board and cut into large pieces. We transfer the crushed component into a deep plate and fill it completely with cold tap water so that the potatoes do not darken while we cook the mushrooms.

Step 4: prepare the porcini mushrooms.

We thoroughly wash the porcini mushrooms under running water and place them on a cutting board. Using a knife, if necessary, remove the coarsened and damaged areas on the caps and legs, and then cut the component into small pieces and transfer to a free pan.

Step 5: prepare porcini mushroom soup.

Pour clean water into the pan with mushrooms and place the container on medium heat. When the liquid boils, turn the heat to less than medium, add a little salt to the pan and cook the mushrooms for 10 minutes. Attention: From time to time foam will appear on the surface of the water; be sure to remove it using a slotted spoon.

In parallel with this process, we prepare the vegetable frying. Pour a small amount of vegetable oil into the frying pan and place the container on medium heat. When the oil is hot, add chopped onion to the pan. Stirring the vegetable from time to time with a wooden spatula, fry it until light golden brown. Immediately after this, pour in the chopped carrots, mix everything well, turn the heat to less than medium and continue cooking until all the liquid has evaporated from the carrots.

After boiling the porcini mushrooms for 10 minutes, pour the liquid with them through a sieve into another empty pan. Attention: Be sure to use oven mitts to avoid burning your hands. Use a slotted spoon or a tablespoon to transfer the mushroom pieces into a clean plate and set aside for a while.

And we put the container with the mushroom liquid back on the fire below average and put the neatly chopped potatoes here. Cover the pan with a lid and cook the potatoes for 10 minutes. After this time, open the lid and place the semi-finished mushrooms into the container. Continue cooking the soup until the potatoes are ready. In 5 minutes completely pour the semolina into the dish, while simultaneously stirring everything with a tablespoon so that there are no lumps. Then, literally in 1-2 minutes, put the roasted vegetables into the pan, mix everything well and then turn off the burner. That's it, the porcini mushroom soup is ready! It just needs to brew, and you can serve the dish to the dinner table. To do this, cover the pan with a lid and wait 10-15 minutes.

Step 6: Serve porcini mushroom soup.

Using a ladle, pour the porcini mushroom soup into bowls and serve it to the dinner table along with sour cream and finely chopped herbs. The dish turns out very tasty and aromatic, especially if it is prepared during the mushroom season. Usually this soup is served with fresh bread or even crackers.
Enjoy your meal!

To prepare porcini mushroom soup, you do not need any spices, including bay leaves and black peppercorns. And all because the mushrooms themselves give the dish an unforgettable aroma and taste.

You can also use dried porcini mushrooms to make this soup. The dish will turn out no less tasty.

If desired, the onion can also be chopped into cubes.

Porcini mushroom soup is best served freshly prepared and stored in the refrigerator for no more than 2 days.

“There are two ways.

The first is to boil the mushrooms to protect them just in case, and then cook the broth in the second water. My aunts, who grew up and lived in the village, taught me to cook soup with the second broth and drain the first. The first time they boiled the mushrooms with salt so that the worms would come out, then they washed the mushrooms and filled them with water a second time, boiled them, and only after that they used the mushrooms for food. They even fried twice-boiled mushrooms, they were so afraid of getting poisoned. I saw in one TV show how brave chefs used wild mushrooms raw - well, this is at your own peril and risk. I think it's better to play it safe. To boil twice before using, in my opinion, is too much, but once is possible.

Accordingly, the second method is to cook the soup directly from raw mushrooms. There is an opinion that porcini mushrooms do not need to be boiled; they are safe. But whites are not always available. And if you use a mix of different mushrooms, then you must first boil them, so I will show you how to cook the soup using the first method.

You can cook soup from one type of mushroom, for example, porcini (as in our case), honey mushrooms, saffron milk caps - or you can make a mix. Milky mushrooms, that is, milk mushrooms, milk mushrooms, sow mushrooms, and nigella, are not suitable for these purposes. They are good for pickles, and the soup will impart the bitterness contained in their milky juice. The only exception is saffron milk caps; they make wonderful soup. You can add chanterelles, honey mushrooms, boletus, russula, fly mushrooms, goat mushrooms, aspen mushrooms, and boletus mushrooms to the soup mixtures.

In winter, soup is made from dried mushrooms, and they must first be soaked overnight and then washed thoroughly: dried mushrooms contain a lot of sand, and dried worms are also found, some react sharply to this. It is better to boil dried mushrooms first, because they are dirtier than fresh ones, and when they dry, they absorb dust and soil. Now cook the soup using the second broth.

By the way, mushroom soup can be cooked in chicken, fish, or beef broth. You can't spoil the soup with mushrooms. But we will prepare a Lenten version.

1.

The shape of the mushroom cut depends on what we want to see in the soup. If you want a distinct mushroom shape, cut into slices along the stem. For aesthetic reasons, you can buy mushrooms of approximately the same size.

It is important to show the form because it is beautiful. And it’s immediately clear that these are not champignons, but noble mushrooms. Otherwise, some take the cheapest mushrooms, add a little white mushrooms for flavor and say that they have white soup.

2.

Or you can cut the mushrooms into slices, thus adjusting them to one size. Small mushrooms can be cut into halves or quarters.

I usually don’t take large porcini mushrooms that are overcooked, they don’t hold their shape. Usually you walk through the forest and see that there are large mushrooms standing, but no small ones: this means that the mushroom pickers simply did not cut them, there is no need.

If there are few small and medium mushrooms, there are a lot of large ones, but you want to cook soup. I do this: I tear off and throw away the sponge from the cap, and use the rest. In terms of taste, large mushrooms are much inferior to young ones. But they can be dried, crushed, and made into mushroom powder, which can then be added to cheap champignon soups to enhance the taste and aroma.

3.

Throw the chopped mushrooms into boiling water. You need to pour in twice as much water as the volume occupied by fresh mushrooms. Soon foam will begin to stand out - remove it with a spoon; It is the foam that contains all the dirt, bugs, and blades of grass. Then cook the mushrooms for another 10 minutes. You probably bought mushrooms at an expensive market, they are very clean, but sometimes the water from the first brew is completely black. That's why we don't use it.

It is not always clear whether there are worms in mushrooms or not. If you are not sure, then it is better to salt the water, the salt will cause them to crawl out. There is another way. Before boiling, put the mushrooms in cold salted water (in a strong solution), the worms will crawl out, after which the mushrooms can be boiled. But! In cold water, the mushrooms will limp, that is, they will not have a pronounced form in the soup. I personally am not afraid of worms, I eat with them, it is a good protein.

During the first boiling process, the mushrooms will decrease in size by about half.

4.

Drain the mushrooms in a colander, pour cold water into the pan and place the mushrooms in it. This is a fundamental point. When we need to cook a rich broth, we put the product (meat, fish, mushrooms) in cold water, because as substances are released from it, the water will become saturated. Leave the mushrooms to cook for 30 minutes over medium heat, do not forget to remove the foam.

If you want to make a thick soup, then for 500 grams of mushrooms you will need about 3 liters of water, if you want to make a medium-thick soup, then take 5 liters. I will make soup with 3 liters of water.

5.

Meanwhile, prepare the vegetables for sautéing. Let's start by processing the turnips. Before the appearance of potatoes in Rus', turnips were the center of everything. It is healthier than potatoes: less starchy, it contains more vitamins. By the way, turnips can be used both instead of potatoes and together with them.

For 500 grams of mushrooms you need to take 400 grams of turnips. The peel comes off on its own from young turnips. Our turnips are older, they need to be peeled like potatoes. The more veins and fibers inside a turnip, the older it is.

Turnips can be boiled with mushrooms, or they can be sautéed. Boiled turnips will have a brighter flavor.

If you want to emphasize that your soup is made with turnips, then cut them into slices and boil them together with mushrooms.

6.

I'll sauté the turnips. It is customary for all fried vegetables to have the same cut shape. I love the cube.

7.

In the same way, chop two medium carrots (if you add more, the soup will become sweeter) and a head of onion.

When sautéing, it is better to first fry the carrots for a couple of minutes, then the onions, and then add the turnips. Vegetables should be sautéed in refined sunflower oil over low heat for 15–20 minutes.

Turnips, carrots and onions are the canonical, authentic composition of the soup. But if you add tomatoes, they definitely won’t ruin the soup. The only thing I wouldn’t add is bell pepper, it will take over the taste, and our soup is mushroom, not vegetable.

8.

Don't forget to keep an eye on the soup and skim off any foam.

9.

Chop the green onions and dill into a small bunch of 5-7 stalks. The green color will liven up the soup, and seasonal vitamins have not been canceled.

Cut off the dill stems; they do not need to be added to the soup. But you can then add them to fish broth - or prepare today’s fashionable smoothies with their participation. But their participation in mushroom soup is inappropriate; they are quite tough.

10.

Add sautéed vegetables to the soup. Wait until the soup boils, turn off the heat. The soup is almost ready.

11.

And now the show element. I add bay leaves to the soup, but in an unusual way: I set it on fire.

Greetings to all readers of this blog!

To be honest, I can’t pass by porcini mushrooms: in winter, when I see them sold near the metro in bundles in dried form, and in the beginning of autumn, when they appear, I also stop all the time near the grandmothers selling them. So, they told me that since autumn is dry this year, there won’t be many porcini mushrooms. And that, before they even have time to appear, they are already ending... And honey mushrooms are already beginning.

I have to take it, I decided to myself, since this is the case. And today I made soup from fresh porcini mushrooms, but I think that frozen mushrooms can also be prepared according to this recipe. By the way, I bought frozen ones at Auchan.

So, for the soup we need

Ingredients

• 1-2 large mushrooms (about 300 grams)
• 1,250 l water
• 1 medium carrot
• 1 large onion
• 3 medium potatoes
• 2 tsp. decoys
• Greens to taste
• Salt pepper
• 2 tbsp. lie vegetable oil for frying
• Sour cream (optional)

Preparation

Before you start preparing mushroom soup, the mushrooms, of course, need to be washed and trimmed off all the “worm habitats,” if any.

Then cut the mushrooms into small pieces (I don’t like it when pieces fall out of the spoon because they don’t fit there). I indicated the approximate weight of the mushrooms, you can adjust it.

Pour cold water over the chopped mushrooms and place the saucepan on the fire to cook.

While the water with mushrooms is boiling, you need to peel the carrots, onions and potatoes.

Also cut the potatoes into cubes.

Finely chop the onion and grate the carrots on the finest grater.

As soon as the water with mushrooms boils, a lot of foam will appear: it must be periodically skimmed off with a spoon. After cooking for about ten minutes, I would even advise removing the mushrooms using a slotted spoon, and straining the mushroom broth through cheesecloth: just in case, somewhere, the mushrooms were not washed very well, so that there would be no surprise later in the form of sand on your teeth. So, strain the broth and return it to the pan.

When the foam no longer appears, add salt and add potatoes.

In the meantime, you can do the frying. To do this, fry the onion in a frying pan with vegetable oil until transparent, and then add the carrots to it so that it also turns golden.

It is these fried carrots that will add a beautiful golden color to our fresh porcini mushroom soup. And since it’s very small, it’s practically invisible: it just adds color.

You need to cook this soup for about forty minutes so that it cooks well. 5 minutes before turning off, add 2 teaspoons of semolina to the pan, sifting through a strainer. You can add pepper at this point if you haven't done so before. The semolina will add extra creamy texture to the soup. (Who doesn’t like semolina, put it in, don’t be afraid, you can hardly feel it - there won’t be any porridge!).

Before serving, sprinkle with finely chopped herbs: dill works best. And maybe a spoonful of sour cream: it tastes even better with sour cream. We ate it without sour cream (we count calories) and also liked it.

Soup with porcini mushrooms according to this recipe is rich, aromatic and very tasty. Prepare, don't hesitate.

And after yesterday’s quiet hunt (at the market, actually) I froze some pieces of mushrooms for two more times of this soup. And I think that we won’t wait for winter with them.

By the way, the beginning of autumn is not only the season of porcini mushrooms, but also the continuation of the season of eating watermelons. I recently found very interesting instructions on how to cut a watermelon so that it is convenient to eat. For those interested, the video is below. I will definitely cut my next watermelon like this! And you?

I wish you delicious accomplishments in the kitchen.