Cream soup of porcini mushrooms: how to cook, recipes

Creamy mushroom soup is an exquisite and hearty dish that has become traditional in many countries, including Asian ones. The velvety texture and delicate taste of this dish will conquer everyone. Experienced chefs and lovers of porcini mushrooms have compiled many recipes for dishes with the addition of mushrooms, so anyone will find a cream soup to their liking.

How to cook porcini mushroom soup

You can cook cream soup from both fresh and dried or frozen porcini mushrooms. Before the cooking process, fresh mushrooms must be sorted out, washed and peeled, dried – pour water and prepare the broth, frozen – thaw at room temperature.

For mushroom puree soup, it is worth using the freshest cream possible to avoid curdling during cooking. The fat content of this product can be any, depending on the preferences of the cook.

Vegetables for cream soup must be selected fresh, without rot and mold. The size of the products is not so important.

The consistency of the puree soup should not be too thick or too liquid. Dilute the dish with warmed cream, milk or broth. Strongly liquid cream soup can be thickened with an egg, flour or semolina.

The characteristic mushroom flavor will emphasize garlic croutons, nuts or cheese, which is rubbed when serving puree soup. You can also add a powder made from dried mushrooms to enhance the characteristic aroma and taste.

Cream soup with fresh porcini mushrooms

To prepare soup-puree from fresh porcini mushrooms without cream, you will need:

• porcini mushrooms – 1050 g;
• turnip onions – 1,5 pcs.;
• carrots – 1,5 pcs .;
• milk – 1,5 glass;
• water – 1,5 glass;
• vegetable oil – for frying;
• salt, pepper, herbs – to taste.

Cream soup with porcini mushrooms

Method of preparation:

1. Porcini mushrooms are poured with boiling water and infused for 20 minutes. Then they are squeezed, cut, and the liquid is drained.
2. Whole peeled turnips and carrots are boiled together with mushrooms for 15 minutes after boiling.
3. The milk is boiled and the vegetables are removed from the pot. The remaining mass is whipped with a blender until puree, gradually pouring milk and bringing to the desired consistency. Salt, pepper and sprinkle with herbs, depending on the preferences of the cook.

Soup puree of frozen porcini mushrooms

There is a recipe for puree soup and frozen porcini mushrooms. For him you will need:

• porcini mushrooms – 600 g;
• potatoes – 700 g;
• garlic-turnip – 150 kg;
• water – 1,5 l;
• cream – 300 ml;
• olive oil – for frying;
• pepper, salt, herbs – according to the preferences of the cook.

Soup puree with frozen mushrooms

Method of preparation:

1. Mushrooms are moved in advance from the freezer to the refrigerator. The liquid after defrosting is drained.
2. The onion is chopped and sautéed. Then chopped porcini mushrooms are added to the vegetable. Roasting takes approximately 10 minutes.
3. In a saucepan, water is brought to a boil, then the onion-mushroom mixture is transferred to the container and the potatoes, cut into medium-sized cubes, are placed. The contents of the pan are boiled until the potatoes are ready.
4. Most of the broth is poured into a separate bowl. The concentrate is mashed with a blender, gradually adding the broth and bringing it to the desired consistency. The resulting cream soup from frozen porcini mushrooms is boiled, and then cream is added, salted, peppered and brought to a boil again.

Dry porcini mushroom soup

If the chef has dried porcini mushrooms, then you can make a delicious cream soup from them. It will require:

• dry porcini mushrooms – 350 g;
• potatoes – 9 pcs .;
• cream 10% – 1 glass;
• carrots – 2 pcs .;
• butter – 100 g;
• garlic – a few cloves;
• turnip onions – 2 pcs.;
• water – 2,8 l;
• salt, pepper, herbs – to taste.

Dried boletus soup

Method of preparation:

1. Dry porcini mushrooms are kept in cold water for 2-3 hours, and then boiled for half an hour. Then they are squeezed out, and the broth, if necessary, is diluted with water and put on the stove.
2. Potatoes and carrots are peeled, chopped into small cubes and added to the mushroom broth.
3. At the same time, you need to chop the porcini mushrooms and turnip, pass the garlic through the garlic and fry in butter. The onion-mushroom mixture is added to the vegetables when they are half cooked.
4. After the cream soup boils, it is mashed with a blender. Then it is brought to a boil again, gradually adding cream. Dried porcini mushroom puree soup is salted, peppered and seasoned with herbs to the taste of the cook.

White Mushroom Cream Soup Recipes

If ordinary soups are boring, then recipes for making soup-puree from porcini mushrooms will help diversify the menu. It can be prepared both for a family dinner and a festive table.

Cream soup of porcini mushrooms with cream

In order to make creamy mushroom cream soup, you need to prepare:

• porcini mushrooms – 450 g;
• turnip onions – 1,5 pcs.;
• broth (any) – 720 ml;
• cream – 360 ml;
• garlic -3 cloves;
• flour – 4-6 tbsp. l .;
• vegetable oil – for frying;
• salt, pepper – according to preference.

Cream soup of mushrooms and cream

Method of preparation:

1. Onions and mushrooms are chopped and fried in butter until appetizing brown. After evaporation of the mushroom liquid, finely chopped garlic is placed.
2. Then you need to add flour so that it absorbs the mushroom juice and butter. When it acquires a brownish tint, pour the broth into the pan and mix the resulting mass thoroughly so that there are no lumps of flour.
3. Then cream is gradually introduced, salt and pepper.

The dish is cooked until the desired consistency is obtained.

Mushroom soup puree of porcini mushrooms with potatoes

For mushroom soup-puree with potatoes you need:

• porcini mushrooms – 650 g;
• potatoes – 650 g;
• turnip onions – 1,5 pcs.;
• carrots – 1,5 pcs .;
• semolina – 1,5 tbsp. l .;
• water – 0,8 l;
• milk – 0,8 l;
• vegetable oil – for frying;
• salt, pepper, herbs – to taste.

Method of preparation:

1. The legs of porcini mushrooms are cut off, which are then chopped on a coarse grater along with peeled onions and carrots. The rest of the product is cut into large cubes.
2. In a heavy-bottomed saucepan over high heat, cook porcini mushrooms and caps for 2-3 minutes, and then put them in another container. In the same pan, sauté the onion for 2 minutes. Then carrots are added to the vegetable, cooked over medium heat for a minute. Then put the rubbed legs.
3. In the meantime, potatoes are rubbed, which are subsequently added to a mixture of vegetables and mushroom legs.
4. After 10-15 minutes, water is poured into the pan, the resulting cream soup is boiled. Then milk is added and brought to a boil again. Put the fried mushrooms and cook for 20 minutes over medium heat after the mixture boils.
5. While stirring the dish, gradually add semolina until the desired texture is obtained. Next, the cream soup is simmered for about 10 minutes, salt and pepper to taste.

Soup-puree from boletus mushrooms and potatoes

Mushroom cream soup of porcini mushrooms with spinach

For spinach lovers, the mushroom cream soup recipe with this plant is ideal. For the dish you will need:

• spinach – 60 g;
• white mushrooms – 0,3 kg;
• cream – 300 ml;
• carrots – 0,5 pcs .;
• butter – 30 g;
• Garlic – 1-2 cloves;
• salt – to taste.

Mushroom cream soup with spinach

Method of preparation:

1. Porcini mushrooms are chopped and fried in butter in a saucepan. This will take approximately 15-20 minutes.
2. Spinach, carrots and garlic are grated and fried.
3. Vegetables are mixed with porcini mushrooms and pureed with a blender. Cream is slowly added to the dish and brought to the desired temperature.

Cream soup with porcini mushrooms and cream on chicken broth

Many chefs note the pleasant taste of mashed chicken broth soup, for which you need:

• porcini mushrooms – 600 g;
• chicken broth – 3 cups;
• high-fat cream – 1,5 cups;
• butter – 75 g;
• turnip onions – 3 pcs.;
• white pepper, salt, herbs – according to preference.

Mushroom cream soup with chicken broth

Method of preparation:

1. Mushrooms and onions finely cut. The vegetable is fried in butter until golden brown, then porcini mushrooms are added to it and cooked for another 5 minutes.
2. Pour chicken broth into the pan, place the onion-mushroom mixture and boil for about 15-20 minutes.
3. Puree soup is crushed with a blender and brought to a boil. Cream is gradually introduced into the cream soup, salt, pepper and herbs are added and cooked for another 5 minutes.

White mushroom soup with cream and melted cheese

For creamy mushroom cream soup with cream cheese you will need:

• porcini mushrooms – 540 g;
• potatoes – 5 pcs .;
• onions – 1-1,5 pcs.;
• carrots – 1-1,5 pcs.;
• water – 1,2 l;
• cream – 240 ml;
• crumbly broth – 1 tbsp. l.;
• processed cheese – 350 g;
• butter – 25 g;
• vegetable oil – 25 ml;
• pepper, salt, parsley – to taste.

Method of preparation:

1. Potatoes are cut into medium-sized cubes and boiled. Mushrooms are chopped and fried for 10 minutes.
2. Next, chop the onion and carrot, fry them in butter and vegetable oil.
3. As soon as the potatoes boil, the broth is poured into it, and the cooking process continues until the vegetable is ready.
4. When the onion and carrots become golden, cream is added to them. After boiling the milk ingredient, the stewpan is removed from the stove. Vegetables, mushrooms and chopped processed cheese are placed in a saucepan with potatoes, pureed with a blender and brought to a boil. When serving, add salt, pepper and parsley.

Mushroom cream soup with melted cheese

An interesting recipe for mushroom cream soup with melted cheese:

White Mushroom and Chicken Breast Soup Recipe

To make chicken soup puree, you need to have:

• chicken breast – 700 g;
• porcini mushrooms – 210 g;
• onion – 1,5 pcs .;
• spinach – 70 g;
• cream – 700 ml;
• smoked paprika – 0,5 tsp;
• hard cheese – for serving;
• vegetable oil – for frying;
• salt and pepper – to taste.

Mushroom soup puree with chicken

Method of preparation:

1. Chicken fillet is finely chopped, salted, sprinkled with paprika and fried.
2. Mushrooms and onions are chopped and fried in a separate saucepan. Two minutes later, a small amount of cream is poured into the onion-mushroom mixture.
3. After the cream boils, add a small amount of spinach and salt to the saucepan.
4. As the spinach sinks and becomes limp, beat the contents of the stewpan with a blender. When serving the dish, chicken fillet is laid out on the bottom of the plate, and then cream soup is poured and decorated with grated hard cheese, paprika and arugula.

Soup-puree of porcini mushrooms and beans

Many cooks will be interested in the recipe for mushroom soup with beans, for which you need:

• white beans – 100 g;
• onion – 90 g;
• carrots – 40 g;
• root celery – 70 g;
• vegetable oil – 2-3 tbsp. l .;
• cream – 135 g;
• boletus – 170 g;
• bay leaf – 1 pcs .;
• parsley – a small bunch;
• salt, pepper – according to preference.

Mushroom cream soup with beans

Method of preparation:

1. The beans are washed and left in water for 6 hours. The swollen legume is washed again and brought to a boil, removing the resulting foam.
2. Half the onions, carrots and celery are cut into large cubes and put on the beans. The resulting mass is boiled over low heat for 2 hours under a lid.
3. Meanwhile, the remaining onion is chopped, and porcini mushrooms are cut into slices. Products are fried together until golden brown.
4. Salt, pepper and bay leaf are added 20 minutes before the end of cooking the beans. After the specified time, the mass is pureed and seasoned with cream. Then add mushrooms and onions, bring to a boil. When serving cream soup, decorate with parsley or cilantro.

Cream soup with porcini mushrooms and champignons

Puree soup can be prepared with the addition of champignons. For this you need:

• dry porcini mushrooms – 1 cup;
• champignons – 16 pcs.;
• onion – 2 pcs .;
• vegetable oil – 6 tbsp. l .;
• flour – 4 Art. l .;
• butter – 40 g;
• milk – 1 cup.

Soup-puree from champignons and mushrooms

Method of preparation:

1. Dry mushrooms are thinly cut and boiled for 20 minutes.
2. Onions are chopped into small cubes and cooked until softened. Then add water, bring to the evaporation of the liquid and fry for 2-3 minutes. The action is repeated until the onion is evenly colored in a caramel shade.
3. In the meantime, chop the mushrooms in random cuts and transfer them to the onion when the latter is ready.
4. Boiled dried mushrooms are thrown into a colander, washed under running water to get rid of the sand that could remain, finely chopped and added to the onion-mushroom mixture. The broth is kept after boiling.
5. Sprinkle the contents of the pan with flour and mix. Also, butter is melted in a mixture of porcini mushrooms, champignons and onions.
6. Mushroom broth and milk are alternately introduced into the resulting mass.

A detailed master class on preparing such a puree soup:

White Mushroom Soup with Eggs

For many, it is no secret that you can cook delicious soups with eggs. To make egg and mushroom cream soup, you need to take:

• porcini mushrooms – 400 g;
• dill – a small bunch;
• flour – 1-1,5 tbsp. l .;
• cream – 280 ml;
• egg – 4-5 pcs.;
• potatoes – 4-5 pcs.;
• water – 2-3 l;
• vinegar – 2,5 st. l .;
• salt – according to preference.

Mushroom cream soup with poached egg

Method of preparation:

1. Mushrooms are boiled after boiling over medium heat for 20 minutes.
2. Peeled and chopped potatoes are placed in the broth and boiled until tender.
3. Flour is poured into milk, thoroughly stirred so that there are no lumps, and added together with chopped dill and salt to the future puree soup. The dish is cooked for another 5 minutes. At the end of cooking, the cook can beat the cream soup with a blender and bring to a boil again (if desired).
4. When cooking cream soup, dilute vinegar in water, use a fork to make a funnel into which eggs are carefully broken one at a time, and cook until the protein sets.
5. Cream soup is poured into plates, a poached egg is placed on top of the dish, which is subsequently cut. You can sprinkle finely chopped onion for decoration.

Creamy porcini mushroom soup with caramelized onions

To make caramelized onion puree soup, you need to prepare:

• boletus – 800 g;
• cream 20% – 800 ml;
• potatoes – 2 pcs .;
• onion – 2 pcs .;
• honey – for caramelization;
• vegetable oil – for frying;
• spices, salt, herbs – to taste.

Soup puree with mushrooms and onions

Method of preparation:

1. Potatoes are cut into small slices and boiled until tender.
2. Mushrooms are chopped and fried. When they acquire an appetizing brown hue, they are added to the potatoes, and the resulting mass is mashed.
3. Next, gradually pour in the warmed cream.
4. The onion is cut into half rings, laid out in a pan and gently poured with honey with a spoon. The caramelization process continues until a characteristic crisp appears. Sweet vegetable and puree soup are mixed already when serving.

Soup-puree from porcini mushrooms in a slow cooker

Multicooker owners can easily make mushroom cream soup in their kitchen helper. For this you will need:

• potatoes – 500 g;
• carrots – 200 g;
• onion – 200 g;
• processed cheese – 350-375 g;
• fresh mushrooms – 350-375 g;
• water – 2,5 l;
• salt, pepper – according to preference.

Mushroom soup puree cooked in a slow cooker

Method of preparation:

1. Vegetables and mushrooms are chopped into small cubes and put in a multicooker bowl. The contents of the container are salted, peppered and filled with water. Cook the dish in the “Soup” mode for 50 minutes.
2. 15 minutes before the end of the program, grated processed cheese is poured into the cream soup and mixed thoroughly until it is completely dissolved.
3. Then the cream soup is pureed with a blender.

Calorie cream soup of porcini mushrooms

Mushroom cream soup is a low-calorie dish that is suitable for people on a diet. Depending on the recipe, the energy value ranges from 80-180 kcal. Moreover, puree soup is considered a source of vegetable protein, which is found in porcini mushrooms.

Conclusion

Mushroom soup puree is a delicious low-calorie dish. It will appeal to those who limit themselves in nutrition, and those who just love to eat deliciously.