Mushroom cream soup made from dried porcini mushrooms. Dried Mushroom Soup

Today, pureed soups are gaining more and more popularity. Of course, there are plenty of recipe options. One of them is hearty mushroom puree soup with dried mushrooms. You can use any mushrooms to taste for the dish.

The recipe for both dishes includes the following ingredients:

• 100 grams of mushrooms;
• carrot;
• bulb;
• 2 liters of water;
• refined oil;
• spices.

To make cream of dried mushroom soup according to this recipe, you will need to add a small amount of white sauce.

Soup preparation

To reduce the cooking time of the dish, you must first soak the mushrooms in cold water. Within 2 hours they will soften, and then they can be used.

Transfer prepared mushrooms to a saucepan, pour water and send to cook over medium heat. At this time, peel the potatoes and throw them into boiling water. When the vegetable is cooked, mash it.

Send the boiled mushrooms to the pan and fry in oil. Peel carrots and onions. Finely chop the onion, and grate the carrots. Transfer to mushrooms. Extinguish food, making a slow fire, until it acquires a soft structure.

Then put the mixture in a blender and beat. Then combine with mashed potatoes. If necessary, add a little water or milk, season the soup, put it on the fire and bring to a boil.

When serving, ready-made stew can be decorated with herbs.

How to make cream soup

Based on the finished cream soup, you can make mushroom cream soup. The recipe for the dish includes flour and milk, from which it is necessary to make a white sauce, and then slowly pour it into the soup.

To prepare the sauce, fry a spoonful of flour in a pan, adding a little milk. Mix everything well so that no lumps remain.

In order for the soup to have a more delicate texture, grated cheese should be put in the already prepared dish.

This nutritious and flavorful dish is well suited for everyday menu.

Chowder with dried chanterelles

The recipe for puree soup includes the following products:

• 250 ml of broth;
• 250 ml cream;
• 2 potatoes;
• half a glass of dried mushrooms;
• lean little;
• spices.

Put the chanterelles into the pre-cooked broth and leave them in it for about an hour.

The broth can be prepared with vegetables or meat.

When the set time has passed, the pan should be sent to the fire. Then peel the potatoes, cut them into medium cubes and transfer to the chanterelles. Boil.

Next, peel and chop the onion. Heat oil in a frying pan, add onion. Fry until golden brown over medium heat. Then transfer the onion to the bowl. Cook the stew until the potatoes are soft. Fire should be medium.

After the potatoes are ready, slowly pour in the cream. Add salt, pepper. Using a blender, beat all the ingredients into a homogeneous mass. Then return the soup to the fire and bring to a boil.

Dried mushroom soup is ready to eat.

Mushroom cream soup

The soup recipe includes the following ingredients:

• 500 grams of mushrooms;
• liter of water;
• bulb;
• carrot;
• 3 potatoes;
• half a liter of 10% cream;
• butter;
• spices.

Initially, rinse and soak the mushrooms for 2 hours. Then they need to be boiled for half an hour. Pour the resulting mushroom broth into a container. Mushrooms must be cold.

Peel the potatoes, chop them randomly, send them to cook, adding salt to the water. Chop the onion into small cubes, fry in butter. Cut the carrot into circles and send it to the onion. Fry for about 5 minutes. Then you need to throw in the mushrooms, fry everything together for 5 minutes.

After the potatoes are ready, pour the broth from it into a container. Make mashed potatoes. Add cream to it, mix well. Then you need to dilute the puree using mushroom and potato broths. The consistency should resemble kefir.

Grind fried mushrooms, onions and carrots through a meat grinder or use a blender. Combine with puree. Send the soup to the fire, the mixture should boil. Make a slow fire, cook the soup for 5 minutes. Put salt, pepper. Cover with a lid and let it brew for 30 minutes.

Dry mushroom dish is ready.

Mushroom soup with porcini mushrooms

The soup recipe includes the following ingredients:

• 40 grams of dried white mushrooms;
• 300 grams of potatoes;
• liter of water;
• vegetable oil;
• a tablespoon of flour;
• salt.

First you need to soak the mushrooms, leaving for 2 hours.

When using purchased mushrooms, it is better to rinse them several times, catching them out of the water with your hand, since such mushrooms always leave a residue.

Ready soaked specimens should be soft. They need to be transferred to a saucepan and put to boil. Be sure to remove the resulting foam, there may be debris.

While the broth is cooking, you can peel and cut the potatoes. Send it to the pan, cook with mushrooms. While cooking potatoes, fish out a couple of mushrooms from the pan and chop them finely. Then fry in oil, seasoned with salt. Fry until it smells strongly of fried mushrooms. After that, they need to be removed from the pan, leaving the oil. Thanks to this method, the smell of the finished dish is enhanced.

Add flour to the remaining butter, fry until golden brown. Gradually introduce the broth from the pot with the cooking soup. You should get a homogeneous mixture. Next, make mashed potatoes and mushrooms. Pour in the prepared thickener, salt. Send to the fire and let it boil.

In the meantime, grind 5 grams of the dried product. Remove the soup from the heat and add the mushroom crumbs to it, mix. The dish should stand for 5 minutes before serving.

When serving, season the soup with prepared fried mushrooms.

There is nothing difficult in preparing such cream soups from dried porcini and other types of mushrooms. The main thing is to follow the proposed recipe.

The decision to cook for dinner dried porcini mushroom soup matured not by accident. The daughter was in some cafe the day before and treated herself to a similar soup there. Her young man was completely delighted with such a soup and asked her to cook exactly the same soup for him.

Since my daughter is still with cooking on “you”, she asked me to draw up detailed cooking instructions for her, which I immediately set about.

Fortunately, I stocked the mushrooms in the fall, dried it myself. As a result, I got 5-6 servings of thick flavored soup. If the soup is not seasoned with sour cream, milk or cream, then it can be classified as a lean soup, and with sour cream it is suitable for dietary nutrition.

• Dried porcini mushrooms - 50 g.
• Water - 2 liters.
• Onion - half a medium sized onion
• Carrots - half a medium sized carrot
• Potato - 1 pc. optional, if you want the soup to be more high-calorie
• Vegetable oil for frying - 1 tablespoon
• Sour cream, milk or cream - to add to the finished soup puree
• Flour - 1 tablespoon

White Mushroom Soup - Recipe.

For a rich soup, soak in cold water for at least two hours. Naturally, rinse the mushrooms before soaking.

After this time, strain the mushroom infusion through a sieve in which a layer of filter paper is laid (if there is no such paper, you can simply use gauze). Rinse the mushrooms thoroughly in running water, suddenly there are still grains of sand on them. Peel the onion and carrot, cut the onion into cubes, grate the carrot on a fine grater.

Fry onions and carrots in vegetable oil. When the onions and carrots become soft, add the washed mushrooms to the pan. Then transfer the contents of the pan to a large bowl and beat everything with a blender. You should have a smooth puree. In a heavy-bottomed saucepan without oil, fry a tablespoon of flour. When the flour warms up enough, pour a little mushroom broth into the pan, mix with a whisk so that no lumps form. Then transfer the mushroom puree to the pan.

Add some mushroom stock again. So, constantly stirring the soup with a whisk and gradually adding mushroom broth, bring the puree soup to the desired consistency, depending on what kind of soup you like, thick or more liquid. Now you need to decide whether to add potatoes to the soup. You can simply grate the potatoes on a fine grater and lower them into the soup.

Personally, I prefer soup without potatoes. In any case, all you have to do is bring the soup to a boil, cook it for another ten minutes, then salt it. That's it, soup-puree from dried porcini mushrooms is ready. Before serving, add sour cream, cream or milk to the soup. Dried porcini mushroom soup at the same time, it will be enriched with a creamy taste and become more pleasant in color.

Mushrooms are a unique gift of nature: protein, vitamins B, A, PP, D, lecithin, fiber, essential oils, minimal calorie content. There are an incredible variety of recipes with these "forest dwellers" - from traditional to original. Mushrooms are dried, salted, marinated, stewed, baked, steamed. And what wonderful first courses! They fit perfectly into the system of proper nutrition: low-calorie, but giving a feeling of long-term satiety. Mushroom porcini mushroom soup is a recipe that is ideal for proponents of pp and a healthy lifestyle.

However, other people, as practice shows, do not remain indifferent. A tasty, fragrant, healthy and dietary lunch with such a soup is guaranteed! I have 2 options for mushroom cream soup in my favorites - from fresh and dried whites.

Which recipe to choose

Whites bought or collected in the forest should be processed as soon as possible: sorted out, cleaned of debris, rinsed in running water. If there are more mushrooms than required by the recipe, it is easy to freeze the excess in the chamber and use it later, defrosting it, like ordinary fresh ones.

What else is good about white mushrooms - you don’t need to boil them for a long time in several waters, thoroughly wash the sand - just pour boiling water over it, wait for it to cool, rinse and you can cook at least mushroom cream soup from porcini mushrooms, at least any other dish.

By the way, these pureed soups can be prepared not only from white mushrooms - champignons, chanterelles and any other mushrooms are also suitable. But only real forest mushrooms will give a breathtaking aroma.

Fresh porcini mushroom soup

According to this recipe, we prepare cream soup from porcini mushrooms without cream, but the delicate creamy taste will be clearly felt, since the recipe contains milk with a low percentage of fat content.

Milk only emphasizes the unique taste and aroma of mushrooms.

Calorie soup-puree in milk with mushrooms - only 30 kcal per 100 g! That is, in a serving - no more than 100 kcal!

Ingredients

• mushrooms - 700 g
• water - 1 tbsp.
• milk - 1 tbsp.
• onion and carrot (small) - 1 pc.
• pepper, salt - to taste
• greens - optional.

Cooking

1. Before preparing the soup puree from porcini mushrooms, they need to be poured with boiling water for 15-20 minutes, the water is drained, and the porcini are squeezed out. After the mushrooms, cut into slices. Fill with water.
2. Put the whole onion and carrot in a saucepan with mushrooms. Cook after boiling for 15-20 minutes, reducing the heat.
3. We boil milk.
4. Carefully remove the onion and carrot from the broth.
5. Set aside a few slices of mushrooms to decorate the dish in plates.
6. Whip the broth with mushrooms in a blender until puree.
7. Pouring milk into puree, dilute to the desired density. Add salt and pepper.
8. Serve sprinkled with herbs, with homemade rye bread croutons or rye bread. Bon appetit!

You can cook this soup puree from frozen porcini mushrooms, we use the same recipe. Defrost the whites a little before cooking.

Instead of milk, you can pour 100 grams of grated cheese (with a low fat content) into the hot puree - you get a richer and thicker dish.

We cook soup-puree of dried whites in a cartoon

How to cook cream soup from dried porcini mushrooms?

It is easier and more convenient to cook this soup in a slow cooker!

By the way, dry mushroom soup is more aromatic than fresh mushrooms.

We take young potatoes for this first course (it contains fewer calories and carbohydrates), that is, it will be more balanced.

What you need

• dried mushrooms - 200 g
• small carrots - 1 pc.
• medium potatoes - 4 pcs.
• small onion - 1 pc.
• water - 2 tbsp.
• salt, spices - to taste
• low fat cheese - 50 g
• greens (parsley, dill)

How to cook

1. Soak dried mushrooms in hot water in advance for at least 2 hours. Drain water from them. If you pour cold milk for the whole night, then by morning the mushrooms turn out to be generally fresh.!
2. Finely chop the onion and carrot. We allow in a pan (preferably with a non-stick coating) or a saucepan with 1-2 tablespoons of water.
3. Cut the caps and legs into slices.
4. Put mushrooms, onions, carrots, potatoes in a multicooker bowl. We pour water.
5. We set the "Soup" mode (or for 1 hour to "Stew", depending on the model).
6. Beat the prepared vegetables until smooth, transferring them to a blender, gradually adding the broth. Add salt and pepper to taste (other spices optional).
7. We lay out the soup-puree from dried porcini mushrooms in broths. Sprinkle with herbs and grated cheese. Bon appetit!

• In the refrigerator, mushrooms should be stored after picking or buying not in a plastic bag, but in glass or ceramic dishes. And no more than 5-6 hours!
• Dried mushrooms are stored in a dark, dry, cool place in a glass jar or canvas bag.
• White puree soups are best cooked at a time in not in large numbers. After heating, they are no longer so tasty and fragrant!
• Doctors do not recommend giving mushroom dishes to children under 7-10 years old. Children at this age do not yet produce an enzyme that can digest fiber - fungin.

Calories: Not specified
Cooking time: Not indicated

If you like mushrooms, then I suggest you prepare a soup of mashed porcini mushrooms dried with cream. Dry mushroom soup can be prepared all year round. White mushrooms are especially tasty. For soup, I recommend choosing clean, large, dry plates of white fungus without dark spots. Mushrooms should not crumble into dust. The aroma of quality mushrooms begins to spread when you open the jar. You can take any processed cheese, but the variety with the addition of mushrooms will be the most suitable. I also want to draw your attention to.



You will need (for 2.5-3 liters):

- dried white mushrooms - 150 grams,
- large potatoes - 2 pieces,
- onion - 1 piece,
- processed cheese - 1 piece,
- cream fat content 30% - 150 grams,
- bay leaf - 1 piece,
- allspice - 2-3 peas,
- vegetable oil - 1-2 tablespoons.

Recipe with photo step by step:

Soak mushrooms overnight in cold water.




In the morning, rinse the mushrooms thoroughly and carefully inspect so that there are no residues of sand and dirt.
Dip the mushrooms in a saucepan, cover with cold water, add a clove of garlic. Cook for 30-40 minutes over low heat.




Peel and cut the potatoes into cubes and add to the soup, cook for 10 minutes.




Finely chop the onion.






Heat vegetable oil in a frying pan, lower the onion and fry until light golden brown. Add fried onions to soup. Add allspice and bay leaf. Boil 4 minutes.




Cut the processed cheese randomly, dip into the soup and bring to a boil.




Remove bay leaf and allspice. Blend the soup in a blender until smooth. Salt, pepper.




Pour in the cream, stir, bring to a boil. Remove from heat and pour into bowls.
On top, you can put greens or homemade garlic croutons. Decorate with cream. Serve with brown bread. I'm sure you'll love this one too.






Mushroom soup is very thick. If desired, it can be diluted with milk.

Adviсe:

If you are in a hurry, soak dry mushrooms in hot water and after an hour you can cook them.
- For the convenience of whipping, you can separate the thick soup from the broth with a colander and chop it with a blender. Then add the remaining broth and continue cooking according to the recipe.
- For festive serving, you can use serving in a bread pot. Cut off the top of the roll, remove the pulp and pour in a serving of soup. Cover with bread lid.
- It is best to season the soup with freshly ground pepper.

Step-by-step recipes for fragrant dried mushroom puree soup with vegetables, cheese or herbs

2017-10-05 Julia Kosich

Grade
prescription

7391

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

6 gr.

carbohydrates

14 gr.

133 kcal.

Option 1: Classic Dried Mushroom Soup Recipe

Oddly enough, forest mushrooms are harvested only from us. You will probably be surprised, but almost nowhere in the world it would even occur to cooks to go into the forest for prey. But since we still collect and dry them for the winter, let's learn how to cook an amazing cream soup from dried mushrooms.

Ingredients:

• dried porcini mushrooms - 70 g;
• two potatoes;
• one bulb;
• sour cream - 95 g;
• frying oil;
• salt;
• three glasses of water;
• ground pepper.

In order for the soup to turn out to be the right consistency, it is important to add potatoes to the recipe. It is difficult to replace it with something, but if necessary, try using the hard part of zucchini or rice. The last ingredient is important to boil well.

1. Dried porcini mushrooms to review, rinse well and move to a deep bowl. Next, pour them with cold water, cover with a lid or a plate and leave for 3 hours.

2. After the specified time, drain the liquid, squeeze the mushrooms and dry a little with napkins.

3. Heat refined oil in a thick-walled pan and fry finely chopped onion in it, which must first be cleaned and washed.

4. After 2-3 minutes, add dried porcini mushrooms to the onion frying.

5. On minimum heat, cook the ingredients for another 10 minutes, and then transfer the contents of the pan to a saucepan and pour water inside.

6. Wash the peeled potatoes and cut into small cubes, which are sent together with salt and ground pepper to the pan.

7. Leave the dried mushroom soup over medium heat for another 20 minutes, after which grind the mass with a blender, gradually adding sour cream.

8. When the dressing is evenly dispersed, bring the first course to a boil and turn off the stove. Pour the soup into bowls, garnish with herbs and serve.

Sort the dried mushrooms carefully. If you notice damage or insect marks, dispose of these fruits. They will not only spoil the taste of the dish, but can also be hazardous to health.

Option 2: Quick Dried Mushroom Soup Recipe

Using dried mushrooms, it is impossible to cook soup quickly. The only option is to soak and marinate them with salt beforehand. You can do this in the evening to cook the next day's dish. In this case, you will need only 30-40 minutes.

Ingredients:

white dried mushrooms - 75 g;

frying oil;

three glasses of water;

two potatoes;

one bulb;

cream - 90 ml;

ground pepper;

Bay leaf.

Step by step cooking recipe

1. On the eve of preparing the soup-puree from dried mushrooms, soak them in cold water for 3 hours, then drain the liquid and cover with coarse salt. Cover the bowl with the mushrooms and leave until the soup starts to cook.

2. At the first stage, pour oil into a deep saucepan, heat it up and pour finely chopped onions inside.

3. Fry the root crop, add small cubes of peeled and washed potatoes and pour in three glasses of water.

4. Also place a bay leaf and throw in the infused dried mushrooms.

5. Bring the soup to a boil at maximum heat, then lower the temperature to medium, add ground pepper and salt and cook for 25 minutes until the potatoes and mushrooms are soft.

6. Grind the mass with a blender to a relatively homogeneous state, pouring cream in small portions, which should be evenly distributed in the soup.

7. Wait until the first dish boils, and then pour into portioned plates and, garnished with herbs, serve.

Porcini mushrooms are considered the best for making such soups. But you can replace them with others if necessary. Also, instead of creamy dressing, sour cream is quite suitable. As for spices - it all depends on your culinary fantasies.

Option 3: Dried Mushroom Soup with Vegetables

To saturate the soup with unique flavors and provide the dish with useful elements, we recommend adding several vegetables to the recipe. In addition, this time we suggest using not porcini mushrooms, but chanterelles. It is they who will give the soup an exquisite yellow color and a spicy mushroom taste.

Ingredients:

• two potatoes;
• dried chanterelles - 70 g;
• one carrot;
• salt;
• three glasses of water;
• one bulb;
• cauliflower inflorescence;
• one zucchini;
• ground pepper;
• sour cream - 60 ml;
• greenery.

Step by step cooking recipe

1. Sort the chanterelles, rinse and immediately place in a suitable pan. Also add filtered water inside and add salt. Put the future soup-puree of dried mushrooms on medium heat.

2. In the next step, peel all the potatoes, cut them into cubes and wash them from starch in several waters.

3. Transfer the root crop to the mushroom broth and, without increasing the temperature, continue cooking.

4. At this time, peel the carrots and onions, as well as cut the peel from the zucchini and disassemble the cabbage inflorescence into small pieces.

5. Rinse all vegetables and chop them finely if possible.

6. At the next stage, transfer the prepared ingredients to a saucepan with mushroom soup, remembering to add ground pepper. Simmer the dish for 15 minutes, and then beat with a blender until a relatively homogeneous consistency.

If you do not like cabbage, replace the inflorescences with other vegetables or root vegetables. For example, celery or eggplant. You can also experiment with spices. But since they tend to contain salt, be careful with them.

Option 4: Dried Mushroom Soup with Cheese

Despite the unpopularity of wild mushrooms in European cuisine, they can be made into a restaurant dish that will be envied by gastronomic establishments in London and Paris. To do this, just add cheese to the recipe, and follow our instructions exactly.

Ingredients:

• white dried mushrooms - 70 g;
• three glasses of water;
• salt;
• two processed cheeses;
• ground pepper;
• one bulb;
• Bay leaf;
• frying oil;
• two potatoes;
• greenery.

Step by step cooking recipe

1. In a suitable bowl, soak the porcini mushrooms in a sufficient amount of cold water for 3 hours.

2. After the specified time, peel the onion and chop it. Then fry the root crop in well-heated sunflower oil.

3. In addition, peel, rinse and finely chop fresh potatoes.

4. Pour a few glasses of water into a suitable saucepan, add potatoes and soaked mushrooms inside.

5. Also add salt, ground pepper, parsley and roasted onions. Bring the future dried mushroom soup to a boil, reduce the heat to a minimum and simmer the dish for 25 minutes.

6. Grind the mushroom mass with vegetables with a blender to a puree state and bring it to a boil.

7. At the last stage, cut the processed cheese into small pieces and add to the soup along with chopped herbs. Cook for another 6-7 minutes until cheese is completely melted. Serve immediately with a slice of crispy bread.

So that the cheese does not "take" in pieces, you will have to constantly stir the soup after adding it. It's a little expensive, but you get the perfect result. Better yet, beat the mushroom soup with a whisk at the last minute.

Option 5: Dried Mushroom Soup with Herbs and Garlic

If desired, you can add several types of greens and hot garlic to the soup. These ingredients will add special notes that will undoubtedly decorate the presented first course. If you decide to fill the soup with cream, and not sour cream, it is permissible to replace the butter with sunflower oil.

Ingredients:

• one bulb;
• dried mushrooms - 75 g;
• two potatoes;
• three glasses of water;
• butter for frying;
• salt;
• three cloves of garlic;
• sour cream - 70 ml;
• fresh greens;
• black pepper.

Step by step cooking recipe

1. Sort any dried mushrooms, rinse and pour cold water in a suitable bowl.

2. After 3 hours, drain the liquid and transfer the mushrooms to paper napkins to dry.

3. In a deep frying pan, heat the oil and fry the finely chopped onion until transparent.

5. After the specified time, pour in a few glasses of water and add finely chopped potatoes. Also add salt, chopped greens (dill, parsley and cilantro) and ground pepper.

6. Cook dried mushroom soup for 25 minutes on minimum heat, and then add crushed garlic.

7. After another 5 minutes, pour in the sour cream and beat the mass with an immersion blender until relatively homogeneous.

8. Return the mushroom soup to the stove, bring it to a boil and serve with croutons on the table.

The amount of greens can be increased, it all depends on your taste. As for mushrooms, it is permissible to use both one type (for example, only porcini), or a mixture - porcini, chanterelles, mushrooms and champignons.