Fresh porcini mushroom soup: recipes, how to cook deliciously

There is nothing more aromatic than a soup of fresh porcini mushrooms simmered on the stove. The smell of the dish makes you hungry even before it is served. And boletus among other representatives of the mushroom family has no equal.

White mushroom is rightfully called the king among forest gifts

Nutritious and healthy porcini mushrooms rival meat in terms of protein content, and therefore dishes from them turn out to be hearty and tasty. Cooking dishes with this component is not just a culinary action, it is a pleasure for any housewife.

How to make fresh porcini mushroom soup

Making soup with fresh porcini mushrooms is not difficult as they are easy to peel and wash. Boletus belongs to the class of edible mushrooms and therefore does not require long-term pre-soaking and special processing.

The taste and aroma of the future soup depend on the quality of the products. To choose them correctly, you need to know the basic rules. First, you shouldn't buy a product from dubious sellers. It is better to do the collection yourself.

Secondly, it is impossible to collect fruit bodies near busy highways, industrial enterprises and in ecologically unfavorable areas. These rules apply to the collection of any member of the mushroom family.

Before cooking, the crop is inspected for damage, dry leaves and other debris are removed from them. Soak if necessary for 15 to 20 minutes. Then they are washed with water and allowed to dry a little.

Frozen boletus can be stored for a long time

Important! The shelf life of boletus is very short. Ideally, they should be cooked no later than 3 to 4 hours after harvest. If this is not possible, freshly picked mushrooms are placed in a colander, covered with a wet cloth and placed in the refrigerator. This will extend the shelf life by several hours.

There are tricks for making a delicious soup that chefs and experienced housewives are willing to share:

  • boletus, lightly fried in butter before cooking, become more aromatic;
  • spices with a pronounced aroma can drown out the smell; peppercorns or ground, bay leaf, less often paprika can be added to boletus soup;
  • small amounts of garlic are allowed in the sauce for dressing mushroom dishes;
  • wheat flour fried until golden brown will help make the broth thicker;
  • it is advisable to prepare the first courses on the assumption that they will be eaten on the day of preparation;
  • storage of soups is possible, but it should be borne in mind that on the second day they lose their extraordinary aroma and part of their taste.

Boletus soups are prepared in different ways: with cream, barley and chicken. And each of these dishes deserves a place of honor on the table.

How much to cook fresh porcini mushrooms for soup

Chopped boletus should be boiled in water with a little salt, then vegetables and cereals should be added. The cooking time will be approximately 30 minutes.

Pre-fried boletus can be added to the soup along with vegetables - the cooking time after frying is shortened. If made from frozen, they are thawed, washed and cooked in the usual way.

Important! Readiness is determined by this feature: the mushrooms sink to the bottom of the pan.

Fresh porcini mushroom soup recipes

There are many recipes for soup made from fresh porcini mushrooms. The main ingredient goes well with pearl barley, homemade noodles, chicken (breast). The classic recipe is very simple, but the result is in no way inferior to the most sophisticated cooking methods.

When cooking, it is necessary to periodically remove the foam.

In each of the recipes given, a set of spices is used: salt, black ground pepper or a mixture of peppers - to taste, one bay leaf. When serving, decorate with several sprigs of herbs or chopped parsley and dill, season with sour cream.

All of the recipes below use a basic set of ingredients:

  • boletus - 350 g;
  • broth or water - 2 l;
  • carrots - 1 pc.;
  • onions - 1-2 pcs.;
  • salt and spices to taste.

Each of the recipes for the main set offers additional products. It is they who determine the peculiarities of making soup from fresh boletus.

A simple recipe for fresh porcini mushroom soup

Ingredients:

  • basic set of products;
  • potatoes 4–5 pcs .;
  • vegetable oil - 3 tsp.

Step by step recipe:

  1. Cut the boletus into medium-sized pieces.
  2. Cut potatoes and onions into cubes, carrots into strips or grate on a coarse grater.
  3. Cook over medium heat, remembering to skim until the boletus sinks to the bottom.
  4. Gently remove the porcini mushrooms, let dry slightly. Send potatoes to the broth, add salt and pepper and put on fire.
  5. Fry the mushroom pieces in butter for 5 - 7 minutes.
  6. In a frying pan with vegetable oil, sauté the carrots and onions.
  7. Shortly before the potatoes are ready, put the fried boletus and sautéed vegetables into the pan. Continue cooking for another 10 minutes.

Stand the dish removed from the fire for 15 - 20 minutes, so that it becomes more saturated and aromatic.

Mushroom box with fresh porcini mushrooms

One of the traditional Russian recipes for a soup with fresh porcini mushrooms is a mushroom soup, or mushroom stew. It came to us from the northern regions, mentions of it date back to the reign of Ivan the Terrible.

In ancient times, this soup was a traditional food for hunters when they ran out of provisions.

The mushroom picker recipe has undergone changes over time.

The mushroom mold has reached our days in a more complex version. Before serving, put a piece of butter in the prepared stew.

Ingredients:

  • basic set;
  • potatoes - 4 - 5 pcs.;
  • butter - 50 - 80 g;
  • chicken egg - 2 pcs.

In this recipe, the amount of water or broth can be increased to 3 liters.

Step by step recipe:

  1. Put the diced mushrooms in water and bring to a boil. Drain the water. In 3 liters of water with the addition of salt, boil boletus for half an hour.
  2. Fry chopped onions and grated carrots in butter until golden brown.
  3. Send the fried vegetables from the pan to the soup along with the potato cubes, cook for 10 minutes. Season with bay leaf and pepper (you can use peppercorns). Continue cooking for another 5 minutes.
  4. Beat eggs with a fork, pour them in a thin stream into the soup, while stirring the broth. Boil for 1 minute. Leave covered for 15 to 20 minutes.

Soup of fresh white mushrooms with barley

With pearl barley, you can cook a very tasty and beautiful mushroom soup from fresh porcini mushrooms. The cooking algorithm is very simple, the dish turns out to be rich and satisfying. The only difference is that this soup needs to be infused for 1 hour.

Barley in first courses - an additional source of protein

Ingredients:

  • basic set;
  • pearl barley - 100 g;
  • potatoes - 3 pcs.;
  • vegetable oil and butter - 1 tbsp. l.

Step by step recipe:

  1. Rinse the pearl barley until the water is clear.Place it in a colander, steam the barley over a pot of water (so that the water does not touch the colander). The time of this procedure will be 20 minutes.
  2. In a liter of salted water, cook fresh boletus, cut into pieces for 20 minutes. Remove the pieces of mushrooms with a slotted spoon, strain the broth. Cook barley in it.
  3. Saute the grated carrots together with onions in a mixture of oils for about 5 minutes. In the same pan, add mushrooms to the sautéed vegetables, fry for 4 - 5 minutes.
  4. Put the potatoes in cubes in the broth with the finished pearl barley. After 10 minutes add sautéing, salt and spices. Cook for 3-4 minutes, reducing the intensity of the heating. Ready soup needs to be infused.

Fresh porcini mushroom soup with cream

A little longer than usual, you will have to cook a soup of fresh porcini mushrooms with cream. If there is no cream at hand, it is allowed to replace them with processed cheese (it is important that it was cheese, and not a product).

Many housewives prefer vegetable broth as a base. If the cream is not heavy, fried flour is used as a thickener.

Ingredients:

  • basic set;
  • dried boletus - 30 g;
  • cream 35% fat - 250 ml;
  • vegetable oil and butter - 1 tbsp. l .;
  • garlic - 4 cloves;
  • thyme - 4 branches.

Step by step recipe:

  1. Boil the mushrooms in water with salt for 30 minutes. Gently remove them, strain the broth.
  2. Dice the potatoes and cook for 15 minutes.
  3. Fry finely chopped onion and garlic in a mixture of oils until soft. Send mushrooms and thyme sprigs to them, simmer until the liquid evaporates. Add a lump of butter and simmer for a couple of minutes.
  4. Transfer the contents of the pan to the broth, season with salt and spices, pour in the cream (or replace them with cheese cubes). To enhance the aroma, add dry mushroom powder.

Bring to a boil, remove from heat and leave covered for 10-15 minutes

Soup with fresh porcini mushrooms and chicken

This soup can be prepared both from fresh porcini mushrooms and from frozen ones.

Some mushrooms do not need to be cut - this will decorate the finished dish.

Ingredients:

  • products of the main set, the number of which has been doubled;
  • chicken - 1kg;
  • potatoes - 6 pcs.;
  • bay leaf - 2 pcs.;
  • vegetable oil - 2 tbsp. l.

Step by step recipe:

  1. Cook chicken broth in the classic way. Cooking time 50 - 60 minutes. Cut the boiled chicken into portions.
  2. Fry porcini mushrooms in a pan.
  3. Send mushrooms and potatoes to the broth. Cook for 20 minutes. Fry the onions and carrots at the same time.
  4. Put frying in a saucepan with soup and season with spices. Darken a little and remove from the stove. Put chicken pieces into the finished dish.

Fresh porcini mushroom soup in a slow cooker

Ingredients:

  • basic set;
  • processed cheese - 200 g;
  • potatoes - 4 pcs.;
  • butter - 20 g.

Preparation:

  1. Choosing the "baking" mode, melt the butter in the multicooker bowl. In the "frying" mode, fry the onions and carrots. After 10 minutes, put the mushrooms in the bowl, fry with the lid open, stir.
  2. At the end of the frying mode, put pieces of potatoes in the bowl, pour water. Simmer with the lid closed for about 1.5 - 2 hours. Half an hour before the end of cooking, open the lid, add spices, salt and small cheese cubes. Stir the soup, let the melted cheese dissolve completely. When the selected mode turns off, the soup is ready.

You can leave the dish in the warming mode for 10 minutes

Mushroom soup with fresh porcini mushrooms with beans

Beans are pre-soaked

Ingredients:

  • basic set;
  • beans - 200 g;
  • vegetable oil for frying.

Step by step recipe:

  1. Soak the beans overnight, then boil until tender. Depending on the variety, it is boiled from 20 minutes to 1 hour.
  2. Saute the onions with carrots. Boil the mushrooms separately in water and salt for 30 minutes.
  3. Throw the finished porcini mushrooms in a colander. You do not need to pour out the broth.
  4. Purée half of the beans with a blender. Mix the broth left over from boiling the beans with the mushroom broth, put on medium heat.
  5. Introduce all ingredients, salt and spices into the broth. Cook for 7 to 8 minutes. Let stand for another 10.

Soup with fresh porcini mushrooms and semolina

Ingredients:

  • basic set;
  • semolina - 1 tbsp. l .;
  • potatoes - 3 pcs.;
  • vegetable oil for frying.

Step by step recipe:

  1. Boil mushrooms. Cooking time is 10 minutes. Prepare vegetables: cut potatoes and onions into small cubes, chop carrots into strips.
  2. Fry onions and carrots in a skillet with oil. Run the potatoes into the broth on the stove.
  3. When the potatoes are ready, send the fry to the soup, season with salt and spices, and cook for 5 minutes.
  4. Pour semolina in a trickle with constant stirring. Bring to a boil over high heat. Add herbs and remove from heat.

Wheat croutons or a slice of bread are served with mushroom soup with semolina

Mushroom soup with fresh porcini mushrooms and buckwheat

Ingredients:

  • basic set;
  • buckwheat - 100 g;
  • potatoes - 3 pcs.;
  • butter - 20 g.

Preparation:

  1. Cook the mushrooms for 20 minutes. Then pour buckwheat into the broth and add potato cubes.
  2. Saute the onions and carrots in butter.
  3. Introduce the sautéed vegetables, when the potatoes are almost ready, add the spices. Let it simmer for 3 to 5 minutes. Sprinkle with chopped herbs, cover and remove from the stove.

The dish should be infused for 10-15 minutes

Delicious soup with fresh porcini mushrooms in chicken broth

It is very easy to cook such a soup from fresh porcini mushrooms. It uses thin noodles that you can buy in the store or make your own.

You can make your own noodles for porcini mushroom soup

Ingredients:

  • basic set;
  • chicken broth - 2 l;
  • chopped greens - 30 g;
  • noodles - 100 g;
  • vegetable oil - 1 tbsp. l.

Step by step recipe:

  1. Cook fresh porcini mushrooms in chicken broth for 30 minutes.
  2. Fry onions and carrots until golden brown in vegetable oil.
  3. Salt the broth, add onions and carrots to it, cook for 3-4 minutes.
  4. Season the soup with chopped herbs. Leave covered for 10 minutes.

Fresh porcini mushroom soup with meat

Ingredients:

  • basic set;
  • beef or veal - 250 g;
  • potatoes - 4 pcs.;
  • peppercorns - 8 pcs.;
  • chopped greens - 1 tbsp. l.

Preparation:

  1. Boil the broth, remove the meat from it and cut into portions. Into the boiling broth, add the chopped boletus, bay leaf and peppercorns into strips. Cook for 20 minutes.
  2. After 20 minutes, the time for sending carrots, potatoes and onions to the soup will come up.
  3. Add the meat pieces to the soup. Season with herbs, salt. Cook for another 3 - 5 minutes.

Sprinkle the dish with herbs and serve

Fresh porcini mushroom soup with bacon

Ingredients:

  • basic set;
  • bacon - 200 g;
  • potatoes - 4 - 5 pcs.;
  • fresh dill - 1 bunch;
  • hard cheese - 150 g;
  • chicken egg - 2 pcs.;
  • salt and spices to taste.

Cut the bacon into strips before frying.

Step by step recipe:

  1. Cut bacon, porcini mushrooms, onion into rings into strips. Boil eggs hard-boiled.
  2. Salt water, bring to a boil, put potatoes in it.
  3. Fry the bacon slices in a preheated skillet without oil for about 2 - 3 minutes.
  4. Fry mushrooms and onions in a pan for 7 minutes.
  5. When the potatoes are almost ready, send the mushrooms with bacon and onions. Cook for 15 - 20 minutes.
  6. Chop the dill and grate the cheese.
  7. Add salt and spices to the soup, add cheese. While stirring, make sure that it is completely melted. Remove from stove.
  8. Serve with halved boiled eggs, sprinkled with herbs.

Calorie content of fresh porcini mushroom soup

To calculate the calorie content of any of the soups with fresh porcini mushrooms, you can use the energy tables of the individual ingredients.

The classic soup made from fresh porcini mushrooms, which is boiled with potatoes, is a low-calorie dish. By adding meat products, cheese, beans and noodles to it, the energy value increases.

Whatever the recipe for the soup, its main advantage is its taste and aroma.

A light mushroom soup made from simple ingredients can be classified as a diet food. Its high protein content makes it nutritious and healthy.

Energy value - 28.3 kcal.

BJU:

  • proteins - 1.5 g;
  • fats - 0.5 g;
  • carbohydrates - 4.4 g;
  • dietary fiber - 1.2 g

Conclusion

Fresh porcini mushroom soup is not only a tasty and healthy dish. It can become one of the main items on the festive table. It is not difficult to cook it, knowing the basic rules and subtleties of cooking. Truly hearty and healthy soups can be prepared in many ways, taking note of proven recipes. And after freezing the collected boletus, you can cook mushroom soup all year round.

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