White mushroom soup with potatoes: dried, frozen, fresh

White mushroom nutritionally can compete with meat. And hardly any other product can compare with its aroma. Dry porcini mushroom soup with potatoes is a gourmet dish, and it is very easy to prepare. Not only fresh, but also frozen, dried porcini mushrooms are suitable for it.

How to cook porcini mushroom soup with potatoes

To make the soup tasty and rich, the main ingredient must be boiled properly. You can check the readiness like this: if during cooking the mushrooms begin to sink to the bottom of the dish, you can remove them from the heat or add the rest of the ingredients.

Before cooking, the raw material must be well filled with water. Fresh mushrooms are left for a quarter of an hour, and dried ones for a couple of hours. Dried mushrooms can be soaked not only in water, but also in milk.

Mushroom soup is a noble dish. It does not need seasonings, because spices beat off a delicate taste. But when serving, you can decorate with fresh herbs, sprinkle with croutons.

Fresh porcini mushroom soup with potatoes

White mushroom is not only tasty, but also healthy. This is a unique “piggy bank” of vitamins A, E, B, D. Knowledgeable mushroom pickers call it the “Mendeleev’s table” for its rich composition of trace elements. Most of them are not destroyed during processing, they remain after cooking.

Dried porcini mushroom soup with potatoes

The taste and aromatic qualities of the porcini fungus are fully manifested precisely in the dried form, opening up in strong, rich broths. An important stage in the preparation of any dish of dried porcini mushrooms is soaking. Sometimes housewives use hot water for this, and leave raw materials in it for half an hour. But if there is no shortage of time, the fruiting bodies are poured with cold water and placed in a sealed container overnight. So porcini mushrooms fully give their taste.

Soup of frozen porcini mushrooms with potatoes

Mushroom soup made from frozen mushrooms, cooked in water, is considered dietary. It is even included in the treatment menu. You can use fish, chicken and meat broth. It is served hot to the table, supplemented with crispbread, as well as cream or thick, homemade sour cream.

Recipes for porcini mushroom soup with potatoes

Simple cep stews in meat broth or lean mushrooms have been cooked since ancient times. Among the huge number of recipes, you can choose the ones suitable for the season and corresponding to personal taste.

A simple recipe for porcini mushroom soup with potatoes

Prepared without frying the ingredients. You can take not only white, but also any other mushrooms. You will need:

• fresh porcini mushrooms – 500 g;
• potatoes – 600 g;
• bow – head;
• carrots – 100 g;
• seasonings: pepper, salt, bay leaf.

How to prepare:

1. Fruit bodies are cut, dipped in boiling water and boiled for 20 minutes.
2. Potatoes are cut into cubes or bars, transferred to ready-made porcini mushrooms and left on fire for another 10 minutes.
3. Finely chopped vegetables fall asleep, boil potatoes until tender.
4. At the final stage, season with bay leaf. It is taken out of the finished soup.

Classic mushroom soup recipe with potatoes

For a traditional potato soup recipe you will need:

• white mushrooms (fresh) – 300 g;
• potatoes – 400 g;
• onion – 100 g;
• carrots – 100 g;
• butter – 30 g;
• olive oil – 30 g;
• fresh greens;
• salt pepper.

Stages of preparation:

1. Washed porcini mushrooms are cut into medium-sized pieces.
2. Peeled potatoes are cut into cubes, onions – into small cubes.
3. Carrots are rubbed on a coarse grater.
4. Mushrooms pour 1,5 liters of water, put on medium heat. After boiling, the flame is reduced. When the mushrooms sink to the bottom of the pan, turn off.
5. Mushroom broth is poured into a separate bowl, and the fruit bodies are left to dry and cool.
6. The broth is salted, peppered, covered with potatoes, sent to the stove.
7. And porcini mushrooms are fried in butter for about 5 minutes.
8. At the same time fry onions and carrots.
9. Everything is added to the mushroom broth with potatoes when it is almost ready. Boil for another 10 minutes.
10. Season the soup with fresh herbs, and remove from heat. They give another quarter of an hour to insist.

Milk soup with porcini mushrooms and potatoes

The main secret of cooking is cooking on very low heat on the stove or in the oven. Required Ingredients:

• white mushrooms – 4-5 handfuls;
• potatoes – 2-3 small tubers;
• milk – 1 l;
• greens (parsley);
• salt.

How to cook:

1. Peel potatoes, cut into medium pieces.
2. Boil milk by adding salt to it.
3. Add root vegetables, cook, stirring, until they are soft.
4. Make a puree from potatoes and milk, mix well.
5. Wash mushrooms, chop and pour into a mixture of mashed potatoes and milk.
6. Put in the oven for 30-40 minutes. Maintain temperature 180 ^°C. You can simmer on the stove at very low heat.
7. Sprinkle with parsley before serving.

White mushroom soup with potatoes and cream

This seasonal dish is incredibly flavorful. And cream gives it a delicate taste. For cooking take:

• porcini mushrooms – 250 g;
• potato – 2 tubers;
• cream fatty – 100 ml;
• bow – head;
• butter – 100 g;
• dill;
• pepper and salt;
• water – 800 ml.

Stages of preparation:

1. Peeled and washed porcini mushrooms are cut into medium pieces, dipped in cold salted water and boiled for about half an hour.
2. Throw ready mushrooms into a colander. The broth is poured into a separate bowl.
3. The chopped onion is fried in oil. Add mushrooms and fry for another 5 minutes.
4. Peeled and diced potatoes are poured into mushroom broth. It is filtered beforehand. Boil potatoes until done. They throw it away in a colander. The broth is not poured out.
5. Potatoes are added to onions and mushrooms, this mixture is crushed with a blender.
6. The cream is heated and poured into the puree in small portions, mixing thoroughly. Do the same with mushroom broth.
7. The soup is almost ready. It is heated on the stove, almost bringing it to a boil so that the cream does not curdle. Sprinkle with chopped dill.

White mushroom soup with potatoes and pasta

The pasta makes this dish very satisfying. Fresh mushrooms can be replaced with frozen ones, which makes the recipe versatile.

For it will need:

• porcini mushrooms – 250 g;
• mushroom broth – 800 ml;
• pasta (vermicelli or noodles) – 100 g;
• cream – 50 ml;
• bulb – half of the head;
• garlic – denticle;
• butter – 25 g;
• salt pepper.

How to cook:

1. Garlic and onion are cut and fried in butter.
2. Add chopped mushrooms, sauté together for 10 minutes.
3. Prepare mushroom broth. Pour it over the mushrooms and cook for about 10 minutes to soften the mushrooms.
4. Separately, boil pasta in salted water.
5. Slowly pour the cream into the saucepan.
6. Macaroni shift, salt and pepper.
7. Everything is mixed and left on fire for a few more minutes under the lid.
8. They eat hot.

White mushroom soup with potatoes in a slow cooker

Mushroom soup in a slow cooker turns out to be transparent and very satisfying. Fresh, dried, frozen, salted and pickled porcini mushrooms are suitable for it. Other ingredients:

• carrot;
• onion;
• potatoes – 3 pieces;
• oil for frying;
• a bunch of dill;
• Bay leaf;
• salt.

How to cook soup:

1. Mushrooms are washed and cleaned, cut.
2. The onion is cut into strips, the carrots are rubbed on a grater.
3. The slow cooker is switched on to the “Frying vegetables” mode. Working time – 20 minutes.
4. First fall asleep white mushrooms. They are fried in oil for about 10 minutes. Then add the rest of the vegetables.
5. Salt, pepper to taste.
6. The potatoes are cut into strips.
7. When the multicooker gives a signal that the vegetables are ready, the potatoes are poured into the appliance. Top with 2 liters of water.
8. The slow cooker is set to the “Soup” mode for 60 minutes.
9. Chopped dill is added to the finished dish.

Before serving, put a piece of butter on a plate.

White mushroom soup with potatoes and beans

The soup is thick and very nutritious. It can be included in a vegetarian diet and lean menu.

Ingredients:

• boletus – 500 g;
• potatoes – 200 g;
• beans (dry) – 100 g;
• pearl barley – 50 g;
• carrots – 100 g;
• onion – 100 g;
• Bay leaf;
• chilli;
• pepper;
• salt;
• oil for frying;
• green onions.

Method of preparation:

1. Sliced ​​porcini mushrooms are boiled, drained and the broth is filtered.
2. Pearl barley is also boiled: first washed, then poured with cool water in a ratio of 1: 2, kept on low heat for half an hour.
3. Dry beans are soaked for 2 hours, boiled over low heat for 1,5 hours.
4. Carrots and onions are fried in oil until caramelized and transferred to a saucepan.
5. Add peeled and diced potatoes, boiled beans.
6. Mushroom broth is poured in, chili pod, bay leaf, salt are added.
7. Bring to a boil and leave for another half hour, focusing on the readiness of the potatoes.
8. Serving to the table, decorate the soup with green onions, add sour cream.

Calorie soup of porcini mushrooms with potatoes

The energy value (calorie content) of the product per 100 g is 50,9 Kcal. In addition, it includes dietary fiber and organic acids, unsaturated fatty acids, as well as phosphorus, sodium, magnesium, potassium, iodine, calcium and copper.

Conclusion

Dry porcini mushroom soup with potatoes is a traditional dish of and European cuisine. Culinary experts love it for its rich taste, as well as for the ability of mushrooms to retain their beautiful color and shape when cut and processed. It is better not to mix mushrooms with other representatives of the mushroom kingdom.