10 delicious soups made from fresh and dried porcini mushrooms

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Dishes with cream, herbs, potatoes, wine and more are waiting for you.

1. Soup from fresh porcini mushrooms with potatoes

Ingredients

• 500 g of porcini mushrooms;
• 2-3 potatoes;
• 1 carrot;
• 1 onion;
• 1 small bunch of greens;
• 1-2 tablespoons of vegetable oil;
• 1 500 ml of water;
• salt to taste;
• black peppercorns - to taste.

Preparation

Cut the mushrooms and potatoes into small pieces. Grate the carrots on a medium grater. Chop the onion and herbs.

Heat oil in a skillet over medium heat. Brown the onions and carrots for 5-6 minutes.

Put the washed mushrooms in a saucepan, cover with water and bring to a boil over medium heat. Salt, add pepper, and after 10 minutes add potatoes. After another 10-15 minutes, add the frying.

2. Dried porcini mushroom soup with chicken and noodles

Ingredients

• 20-30 g of dried porcini mushrooms;
• 2 800 ml of water;
• 200 g chicken fillet;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 1 small bunch of dill;
• 3-4 tablespoons of vegetable oil;
• 50–70 g of noodles;
• salt and pepper to taste.

Preparation

Soak the mushrooms in 200 ml of boiling water for 10 minutes. Then fold in a colander.

Cut the chicken into small pieces, medium-sized potatoes. Chop the onion. Grate the carrots on a fine grater. Chop the dill.

Heat oil in a skillet over medium heat. Fry the carrots and onions for 5 minutes. Stir constantly.

Fold the chicken into a saucepan and cover with water. Bring to a boil and simmer over low heat for 10 minutes. Add mushrooms and cook the same amount. Then add the potatoes with noodles and cook for 10-15 minutes. Add fried vegetables to the soup. Season with salt and pepper. After 15 minutes of cooking on low heat, the dish can be served.

3. Dried porcini mushroom soup with flour and sour cream

Ingredients

• 60 g dried porcini mushrooms;
• 1 500 ml of water;
• 450 g of fresh porcini mushrooms;
• 1 large onion;
• 1 small bunch of dill;
• 4 tablespoons of butter;
• 900 ml of mushroom or chicken broth;
• 240 g sour cream;
• 3 tablespoons flour;
• salt and pepper to taste.

Preparation

Place the dried mushrooms in a bowl and soak in hot water for 4 hours. Then filter the liquid through cheesecloth or a fine sieve. Rinse the mushrooms under running water. Throw in a colander.

Cut fresh mushrooms into large pieces, onions - medium. Chop the dill.

Heat oil in a saucepan over medium heat. Brown the onions for 5-7 minutes. Then toss in the fresh mushrooms and cook for another 15 minutes. Stir constantly.

Pour broth over the frying and bring to a boil over low heat. Add strained liquid and soaked mushrooms. Cover and cook for 30–45 minutes.

Whip the sour cream with flour so that there are no lumps left. Pour 200 ml of broth from a saucepan with soup into the mixture and make the mixture smooth.

While stirring constantly, slowly pour the sour cream-flour sauce into the saucepan. Cook for another 5 minutes on low heat. Season with salt and pepper and add dill.

4. Soup from fresh porcini mushrooms with semolina

Ingredients

• 5-6 medium porcini mushrooms;
• 1 carrot;
• 1 onion;
• 2-3 medium potatoes;
• 3 tablespoons of butter;
• 1 200–1 500 ml of water;
• 3 tablespoons of semolina;
• salt to taste.

Preparation

Grate a couple of mushrooms and carrots on a coarse grater. Cut the onion into small pieces, the potatoes - medium, the remaining mushrooms - large.

Heat oil in a skillet over medium heat. Fry the grated mushrooms, onions and carrots for 5-7 minutes.

Place the chopped mushrooms in a saucepan. Fill with water. Bring to a boil over medium heat and simmer for 20-25 minutes. Then add the frying with potatoes and leave for the same amount. Add semolina and salt 5 minutes before cooking.

5. Dried porcini mushroom soup with onions and white wine

Ingredients

• 30 g of dried porcini mushrooms;
• 1 100 ml of water;
• 750 g onions;
• 2-3 cloves of garlic;
• 5-7 sprigs of thyme;
• 3 tablespoons of vegetable oil;
• 1 teaspoon salt
• 240 ml dry white wine;
• pepper to taste.

Preparation

Pour 500 ml of water into a bowl with dried mushrooms and leave for 20 minutes. Drain the liquid into a separate bowl. Chop the mushrooms.

Cut the onion into half rings. Chop the garlic. Chop the thyme.

Heat oil in a saucepan over low heat. Add the onion and half the salt. Cook for about 30 minutes, stirring constantly. Sprinkle with garlic and thyme, and after 5 minutes cover with wine. Raise the heat to medium and cook for 5 minutes or longer, until about half of the liquid has boiled away.

In the same saucepan, pour the water from the soaked mushrooms and the remaining clean. Bring to a boil, cover and cook for 10 minutes. Toss in the mushrooms, remaining salt and pepper. Cook for another 20 minutes on low heat under a half-covered lid.

6. Dried porcini mushroom soup with potatoes and rosemary

Ingredients

• 50-60 g of dried porcini mushrooms;
• 1 200 ml of water;
• 500-600 g potatoes;
• 3 onions;
• 3-4 cloves of garlic;
• 2-3 sprigs of rosemary;
• 4 tablespoons of vegetable oil;
• salt to taste.

Preparation

Put the mushrooms in a bowl, pour 500 ml of boiling water and leave for 20-25 minutes.

Cut the potatoes into medium pieces, the onions into small pieces. Chop the garlic and rosemary.

In a saucepan, heat half the oil over medium heat. Fry the onion for 3-5 minutes. Add potatoes, rosemary, remaining oil and cook for another 3 minutes.

Pour the rest of the water into a saucepan, add the garlic and soaked mushrooms along with the liquid. Salt.

Bring to a boil over medium heat and simmer for 15-20 minutes. If the broth tastes too rich, add a little water and boil for a couple of minutes.

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7. Cream soup with fresh porcini mushrooms with cream

Ingredients

• 300 g of porcini mushrooms;
• 1 onion;
• 2 tablespoons of butter;
• 500 ml vegetable or chicken broth;
• 150 ml cream;
• salt and pepper to taste.

Preparation

Cut the mushrooms into medium pieces. Chop the onion.

In a saucepan, melt the butter over medium heat. Fry the mushrooms and onions for 4-6 minutes. Pour in the broth and cook for 10-15 minutes, or a little longer, until the mushrooms are cooked and sink to the bottom.

Grind the soup with a blender. Add cream, salt and pepper. Stir and serve.

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8. Cream soup with fresh and dried porcini mushrooms with thyme

Ingredients

• 25 g dried porcini mushrooms;
• 200 ml of water;
• 400 g of fresh white and other forest mushrooms;
• 1 onion;
• 1-2 cloves of garlic;
• 2-3 sprigs of thyme;
• 2 tablespoons of butter;
• 850 ml vegetable broth;
• 200 ml of cream;
• salt to taste.

Preparation

Put the dried mushrooms in a bowl, pour boiling water over and leave for 15–20 minutes. Strain the liquid into a separate container.

Cut fresh mushrooms into medium slices. Chop the onion, garlic and thyme.

Heat the oil in a saucepan over medium heat and fry the onion, garlic and thyme for 5-6 minutes. Add fresh and dried mushrooms.

After 5 minutes, pour in the broth and the mushroom steeping liquid. Bring to a boil and cook for 20-25 minutes. Add cream and salt. Beat the soup with a blender until smooth.

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9. Cream soup of dried porcini mushrooms with wine and parmesan

Ingredients

• 20 g dried porcini mushrooms;
• 750 ml of water;
• 1 large onion;
• 7-8 stalks of green onions;
• 40 g parmesan;
• 3 tablespoons of butter;
• 2 tablespoons flour;
• 125 ml dry white wine;
• 250 ml cream;
• salt and pepper to taste.

Preparation

Place the mushrooms in a bowl. Pour boiling water over and leave for 30 minutes. Strain the liquid into a separate container, discard the mushrooms in a colander.

Chop the onions and green onions. Grate the Parmesan on a coarse grater.

In a saucepan, melt the butter over medium heat. Fry the onions for 3-5 minutes. Sprinkle with flour and cook for another 5 minutes. Pour in wine, half cream and mushroom liquid. Stir constantly to avoid lumps. Add mushrooms, bring to a boil and cook for 10 minutes.

Put a few pieces of mushrooms on a plate. Whip the remaining cream until thick.

Purée the soup with a blender until smooth. Season with salt and pepper, add mushrooms and cream and stir.

Sprinkle with Parmesan and green onions before serving.

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10. Soup-puree of dried porcini mushrooms with celery

Ingredients

• 10 g dried porcini mushrooms;
• 400-500 ml of boiling water;
• 1 onion;
• 500 g celery root;
• 1 stalk of celery
• 1 sprig of sage;
• 2-3 sprigs of herbs - for serving;
• 2 tablespoons of vegetable oil;
• 900 ml of vegetable broth (you can from a cube);
• salt to taste;
• 50 ml cream - for serving;
• 1 pinch of paprika - for serving.

Preparation

Place the mushrooms in a bowl, cover with boiling water and let sit for 10 minutes. During this time, the mushrooms will absorb the water, and you should have about 300 ml left. Drain the excess or, conversely, add boiling water.

Finely chop the onion, root and celery stalk. Chop the sage and herbs to serve.

Heat oil in a skillet over medium heat. Fry the onion and celery stalk for 3-5 minutes.

Put mushrooms, root in a saucepan with broth and pour in the water that remains after soaking. Simmer over medium heat until the celery is tender, about 10-15 minutes. Add sage and stir-fry, salt and puree the soup with a blender.

When serving, top with cream, sprinkle with herbs and paprika.

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