Recipes for porcini mushroom soups with potatoes

Fragrant and hearty porcini mushroom soup with potatoes will become a frequent guest on the table, you just need to learn how to cook it correctly. The recipes for cooking mushroom soups offered on this page will maximize the possibilities of the everyday family menu.

Choose how to prepare mushroom soup from fresh or dried mushrooms. All of them are checked by experts for compliance with the composition of the typical organoleptic properties of the dish standard. You can cook the usual mushroom dish and season it with butter and sour cream when serving. And you can experiment and try to cook puree soup with the addition of different vegetable crops.

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Mushroom soup with porcini mushrooms with potatoes

Ingredients:

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• 300 g potatoes
• 300 g white mushrooms
• 100 г моркови
• 2 bulbs
• 200 d perlovoy krupы
• 30 g butter
• 100 g sour cream
• parsley
• Bay leaf
• ground black pepper
• salt

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Dry porcini mushroom soup with potatoes

Ingredients:

• Potatoes
• Milk
• Broth
• dried or fresh porcini mushrooms
• onion
• pepper
• salt

Soup from dried porcini mushrooms with potatoes is prepared as follows: peel the potatoes and boil them in slightly salted water. Turn the finished potatoes through a meat grinder. Pour puree with hot milk and mix thoroughly. Then dilute this puree with hot broth and stir, as a result, you should get a soup of the desired thickness. Mushrooms, dried or fresh, fry in oil with the addition of chopped onions. Mushrooms pepper and salt. Put the prepared mushrooms into the soup and boil again.

Dried porcini mushroom soup with potatoes

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• 8–10 g dried mushrooms
• 200 g potatoes
• 25 г моркови
• 30 g celery
• 12-15 g onions
• 3 g flour
• 1 slice of garlic
• Water
• Tmin
• greenery

Cut carrots and celery roots into strips and sauté. Boil dry mushrooms soaked in water and cut into strips. Cut potatoes, dip in boiling broth and cook until half cooked. Add cumin, mushrooms, roots, onions to browned flour and simmer for 6-8 minutes. Then add dressing to soup and bring to a boil. Add garlic, chopped parsley, crushed with salt to the soup of dried porcini mushrooms with potatoes and season with a decoction of the roots.

Fresh porcini mushroom soup with potatoes

Composition:

• potatoes – 700 g
• fresh porcini mushrooms – 220 g
• root vegetables and onions – 200 g
• oil – 2 tbsp. spoons
• herbs, spices, salt to taste.

1. Clean and wash fresh porcini mushrooms.
2. We cut off the legs of the mushrooms, chop and fry in oil.
3. Separately, fry root vegetables and onions in a soup of fresh porcini mushrooms with potatoes.
4. We cut the mushroom caps into slices, scald them, put them on a sieve, and when the water drains, put them in a saucepan, pour water and cook for 40 minutes.
5. After that, add diced potatoes, fried mushroom roots, root vegetables, onions, spices, salt and cook for another 20-30 minutes.
6. When serving, it would be good to season the soup with sour cream or semolina, herbs (dill and green onions).

Cream soup of porcini mushrooms with potatoes

Composition:

• potatoes – 500 g
• fresh porcini mushrooms – 400 g
• vegetables – 200 g
• onion – 100 g
• cream – 200 g
• flour – 1 tbsp. spoon
• pearl barley – 300 g
• noodles – 100 g
• chopped greens – 1 tbsp. a spoon
• spices, salt to taste

In order to prepare a cream soup of porcini mushrooms with potatoes, pour vegetables with boiling water, salt, cook until soft. We thoroughly wash fresh mushrooms, clean, finely chop, cook in a small amount of water along with chopped onions. Mushroom broth must be filtered. Season the mushrooms with flour mixed with cold broth. Add potatoes and vegetables. Boil, salt, season with pepper, dill, chopped parsley, sour cream. Serve with lasagna (homemade noodles cut into small squares), pearl barley porridge, dumplings.