Mushroom soup puree from dried mushrooms. Chowder with dried chanterelles

rich pleasant taste and the aroma of mushroom soup warms well in the cold, giving strength and energy, saturating with useful substances. You can cook mushroom soup-puree from dried mushrooms, frozen or fresh. There are many different recipes And general recommendations, which will help to properly cook this first course, correctly combine flavors and use seasonings.

General principles

Soup can be made from different mushrooms. If you plan to cook it from the collected fresh product, then it is first cleaned and washed. Dried mushrooms are first soaked and boiled separately, while frozen mushrooms are often used without defrosting first so that they do not lose their useful substances and did not turn into an unpleasant slippery mass. They are simply dipped into boiling water.

The classic mushroom soup-puree, the recipe of which is modified by many, has a thick, homogeneous consistency, but not so much that the “spoon stands”. This uniformity is achieved through the use of a food processor or blender. If the soup turned out to be very thick, then it is diluted with broth or warm liquid cream. To heat up the dishes, use a microwave oven or do it on low heat, constantly stirring the contents of the saucepan. In addition to mushrooms, you can add various additives, For example:

• potatoes, carrots, onions;
• vermicelli, noodles;
• buckwheat, pearl barley, hercules;
• broccoli, cauliflower;
• peas, beans;
• zucchini, eggplant;
• sea ​​or Beijing cabbage;
• spinach, pumpkin;
• fried bacon;
• prunes;
• petiole celery;
• chopped nuts;
• seafood;
• cream, cheese.

But first choose the mushrooms. IN fresh it is convenient to use oyster mushrooms and champignons, which are easy to buy at any time of the year. Frozen or dry is better to choose wood mixture. But the most nutritious, rich and fragrant dish it will turn out with mushrooms or porcini mushrooms. Less satisfying are milk mushrooms, boletus, boletus.

Easy to make mushroom soup. Recipes from mushrooms, mushrooms, butter and russula have low nutritional properties. But low calorie goes well with excellent taste. But still, it is more often prepared from champignons. Young mushrooms with a dome-shaped hat and white plates are selected for cooking.

Mushroom cleaning

Of course, choosing a product is half the battle, you also need to clean it properly. Many housewives are limited only to rinsing with water. Professionals agree that clean fresh mushrooms need only be washed, but damaged or contaminated specimens must be thoroughly cleaned. Mushrooms are never pre-soaked, as they tend to absorb moisture.

Forest raw materials require more thorough cleaning. mushroom legs washed and cleaned of contaminants, remove adhering debris from the hats. If a wormy or spoiled mushroom is caught, it is soaked in salt water.

In old mushrooms, the pulp damaged by insects and worms is removed, washed thoroughly. For convenience, you can cut the product. From young specimens, the upper part is scraped off. At large sizes its caps must be cut to make sure there are no worms.

After these simple preparations you can go directly to the choice of recipe and cooking.

You can cook a dish in a saucepan or a slow cooker, add dairy products for taste, fried meat for satiety, season with your favorite spices.

Classic creamy champignon soups

Simple lean soup has dietary properties, as the broth is cooked on vegetables. It can be used in fasting or while following a diet for weight loss. At the same time, he fights well with the feeling of hunger. Serve the dish, decorating with sprigs of dill and fresh croutons. Yogurt or low-fat sour cream is added to taste. cook this tasty soup available from the following products:

• champignons - about 300 g;
• three potatoes;
• carrot, onion;
• a few cloves of garlic;
• a spoonful of flour

Vegetables (potatoes and carrots) are peeled and whole sent to a saucepan to cook over medium heat. The water is slightly salted. Separately, chopped mushrooms with chopped onions are fried in a pan, adding a spoon wheat flour. This mixture is laid out in a blender, soft boiled vegetables and make a puree. Return to the pot and heat up. Everything, on this we can consider cooking finished.

If you want to get a dish with a rich taste and a pleasant creamy aroma, then you need to use cream. They will give the soup a light shade. It is also served with herbs, croutons and sour cream. Even children like it, because it turns out to be very rich and tender. cooking set necessary products slightly different:

• half a kilo of champignons;
• four potatoes;
• bulb;
• half a liter of cream;
• greenery.

The onion is peeled, chopped smaller and fried in oil until golden. Add champignons, cut into thin slices. The potatoes are peeled, chopped and mixed in a blender with mushrooms. Then pour in the cream and beat again.

You can not ignore the option with melted cheese. Such a dish will warm you on cold days, satisfy your hunger. The consistency is very soft. For cooking, it is enough to boil half a liter of chicken broth, put potato cubes in it and boil until tender. Then curds are rubbed into the broth and cooked until they are dissolved. Add fried champignons with onions and grind in a blender. Serve to the table, garnished with dill sprigs.

From white mushrooms

This soup will be beautiful coffee color. Porcini mushrooms give a rich aroma and a special taste, the dish turns out to be healthy and nutritious. Paired with chicken broth, it becomes high-calorie and is suitable for hearty lunch. For piquancy, the hostess add cream to the composition. And so it can be prepared from the following ingredients:

Onions are chopped, mushrooms are washed and chopped. The onion is fried for butter until golden, add mushrooms and cook together for five minutes. The broth is heated, add mushroom mixture and cook for fifteen minutes, then grind in a blender to a puree state and filter. Re-boil the resulting mass, add cream and season with a pinch white pepper. Heat for five minutes, stirring regularly to avoid burning.

With the addition of chanterelles

Based on chanterelles, it turns out very bright taste. This is real cooking masterpiece, which is prepared using wine, cream is attached delicate taste, and thyme - piquancy. gourmet dish served with rye croutons, sprinkle with sesame or pumpkin seeds and greens. For cooking mushroom cream soup from forest mushrooms you need to prepare:

• half a kilo of chanterelles;
• a liter of chicken broth;
• half a glass of dry white wine;
• bulb;
• a glass of low-fat cream;
• a spoonful of thyme greens.

Chanterelles are washed, fried over high heat so that all excess moisture evaporates. Then add the chopped onion, stew until soft, pour in the wine and evaporate some of the liquid. The resulting onion-mushroom mixture is sent to chicken bouillon, bring to a boil and cook for fifteen minutes. Five minutes before the end of cooking, add chopped thyme. It remains to grind the contents of the pan with a blender, pour in warm cream and season with pepper and salt to taste. Bring back to a boil before serving.

From dried and frozen

From the dried product, the soup turns out to be no less rich and tasty. For cooking, they usually take a dried forest mixture. Garlic and mustard seeds are added for piquancy. The resulting sharpness is smoothed out creamy taste. From the ingredients you will need:

• a glass of dried mushrooms;
• two potatoes;
• bulb;
• liter of broth;
• a glass of low-fat cream and water;
• vegetable and butter, mustard seeds, garlic - to taste.

Vegetables are washed and cleaned. Potatoes are cut into cubes, onions are cut into half rings, garlic is passed through a press. dried product washed, for fifteen minutes pour boiling water. Onion, garlic and mustard are simmered together in a mixture of oil, then mushrooms are added along with water and the broth is poured in. Add potatoes, cook until half cooked. Salt to taste. Pour in the cream and beat with a blender.

You can take any frozen mushrooms - chanterelles, oyster mushrooms, boletus, porcini, champignons. The main condition is not to defrost them. The pieces should retain their elasticity. The dish is usually served with fresh parsley. From the ingredients you need to take the following:

• half a kilo of mushrooms;
• carrot, onion;
• one and a half glasses of vegetable broth;
• vegetable oil, parsley.

Onions and carrots are peeled, finely chopped and fried in oil. The broth is brought to a boil, the frozen product is immediately poured in and the frying is laid out. Bring to a boil, add chopped parsley. Everything is ground in a blender until a creamy consistency is obtained.

Cheese with boletus

The original will turn out from boletus fresh mushrooms, the recipe of which is also very simple. Cheese is taken noble - blue with mold. The dish is rich piquant taste. Creamy flavor perfectly harmonizes with light sourness. Thyme adds a touch of Mediterranean cuisine. Prepared from next set products:

• half a kilo of boletus;
• two potatoes;
• bulb;
• half a liter of vegetable broth, low-fat cream;
• a piece of blue cheese;
• a few cloves of garlic;
• three sprigs of thyme.

Peeled garlic and onions are crushed, fried in oil until golden. Peeled potatoes are cut into cubes, boiled for five minutes in a boiling vegetable broth. Then add mushroom plates and cook for another ten minutes. Put onion-garlic frying with thyme, add crumbled cheese and cook until it dissolves. Then the dish is pureed with a blender.

Cooking in a multicooker

For these recipes, it is better to take affordable champignons, but you can take any other mushrooms. A slow cooker will simplify the cooking process. Adding tarragon or a sprig of parsley will add richness that will perfectly set off the creamy texture of the dish. Recipe variations can be a replacement plain water for any broth, adding sage, rosemary to taste, nutmeg or oregano. The main set of products looks like this:

• half a kilo of mushrooms;
• half a kilo of potatoes;
• bulb;
• three glasses of water;
• half a glass of cream 15% fat.

Mushrooms are washed, cut into four parts. Potatoes are peeled, cut into cubes, onions are finely chopped. Vegetables with mushrooms are put in a multicooker bowl, pour in water and cook for ten minutes in the "Soup" or "Stew" mode. Then add cream and puree the mass. For more rich taste the onion-mushroom mixture can first be fried in a multicooker bowl.

Can cook hearty option soup with added chicken fillet. The dish will have a high calorie content, will serve as an excellent lunch or dinner. Instead of chicken, any meat is suitable - turkey, beef, pork. The number of ingredients required is as follows:

• 300 g of mushrooms, chicken, potatoes;
• carrot, onion;
• one and a half glasses of cream 20% fat.

The chicken is boiled and cut into cubes. Potatoes are cut in the same way. Boil potatoes in a multicooker bowl, add meat and mushrooms, chopped vegetables. Mushrooms can be pre-fried. Pour in the cream and beat until the mixture forms thick consistency. Salt and pepper are added to taste.

Creamy creamy soup with a variety of mushrooms can be prepared different ways. Armed with several recipes, each time you can pamper your loved ones with a new fragrant and appetizing dish. Spices are usually always added to taste, but a lot of them are not required, since the main highlight of mashed soup is creamy notes and mushroom aroma.

Attention, only TODAY!

Fragrant, hearty and delicious mushroom soup - mashed potatoes and cream cheese. The recipe uses dried mushrooms- mushrooms and mushroom powder from a dried mushroom - a raincoat. The soup turns out to be quite thick and nutritious, and for an accent it is desirable to decorate it with fresh dill.

Required Ingredients:

4 - 5 potatoes;

2 - 3 tbsp. spoons of cream cheese;

2 onions;

2 - 3 tbsp. spoons (optional)

2 tbsp. tablespoons of vegetable oil;

Salt and black pepper to taste;

1 - 2 tbsp. tablespoons chopped fresh dill.

How to cook:

To prepare mushroom soup - mashed potatoes, take dried mushrooms and pour them over cold water for 1.5 - 2 hours. Then drain the water, we will not need it.

Transfer the soaked mushrooms to a saucepan and pour over clean water. Lightly salt and cook for about 30 - 40 minutes over medium heat.

Finely chop the onion and fry in vegetable oil before golden color.

Rinse potatoes, peel and cut into large pieces. Remove the cooked mushrooms with a slotted spoon and transfer to a cutting board. Let the mushrooms cool slightly and cut a little as you like.

Do not pour out the water in which the mushrooms were boiled, it is in it that you continue cooking the soup. Put the pot with the mushroom broth on the stove and put the potatoes in it.

Add mushroom powder and cook until potatoes are tender.

Once the potatoes are cooked, remove the pan from the heat, add the fried onions and cream cheese.

Puree the mass until uniform consistency, season to taste with salt and black pepper.

Then put the chopped mushrooms into the soup - mashed potatoes and put on the stove again. Heat the soup for a few more minutes and remove from heat.

Serve the mushroom soup hot with fresh dill.

Boiled mushrooms can also be pureed with a blender along with potatoes. For amplification mushroom flavor and aroma, you can use mushroom seasonings.

A wonderful way to make soup from dried mushrooms is puree soup.

He firmly entered the world culinary practice thanks to their palatability and ease of preparation.

In the article we will take a closer look at how to cook delicious fragrant puree soup from dried porcini mushrooms and with the addition of potatoes and cream.

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Description of the dish

Mushroom soup itself began to cook in ancient times, using wild-growing mushrooms and herbs, and soup - mashed potatoes came to us from french cuisine and with the development kitchen appliances gained wide popularity.

Ingredients and calorie content of the recipe

Basic Recipe

Dried porcini mushrooms are usually consumed only here. Therefore, the recipe below is unique to world cuisine.

Ingredients:

• dried porcini mushrooms (70 g);
• potatoes (2 pcs.);
• bulb (1);
• sour cream (95 gr);
• sunflower oil (10 gr);
• salt (1 g);
• water (3 glasses);
• ground pepper to taste.

Important! In order for the soup to turn out to be a thick consistency, potatoes should be used in it.

Those who, for some reason, do not want to eat potatoes, can replace it with peeled zucchini or rice, however, you must remember that rice needs this case in a strong boil.

1. Rinse dried porcini mushrooms thoroughly and place in a deep bowl. Pour the mushrooms with cold water two fingers from the top, cover the container and let the mushrooms swell for about three hours.
2. After swelling, drain the water from the mushrooms, squeeze the mushrooms themselves and dry them with kitchen napkins.
3. Heat up in a frying pan sunflower oil and saute the pre-chopped onion in it.
4. When the onion is browned, after about 2-3 minutes, add the mushrooms to it.
5. Keep the mixture on low heat for another 10 minutes, then transfer the contents of the pan to the main soup container and add water there.
6. Wash the peeled potatoes and chop into small cubes, send it to the pan along with salt and ground pepper.
7. Heat the soup over medium heat for about 20 minutes, after this time grind the mass with a blender, boil, gradually add sour cream to the soup.
8. Pour the soup into bowls, garnish with herbs and serve.

Serve mushroom soup - mashed potatoes should be with dill, green onions, parsley, cilantro.

Mushroom soup is sometimes served in a bowl made from bread. Any round bun is suitable for this, preferably yesterday, cut in half and with the crumb removed.

A simpler serving is also possible - as for all soups - mashed potatoes, a deep plate or a soup cup.

See the video for making dried mushroom puree soup:

A simple recipe for mushroom soup - mashed potatoes will delight those who do not like to cook for a long time.

Ingredients:

• dried mushrooms (300 gr);
• potatoes (600 gr);
• onions (2 pcs.);
• cream (0.5 l.).

Step by step cooking recipe:

1. First, cut the potatoes into small cubes and boil in a separate bowl until tender.
2. Chop the onion and saute in vegetable oil.
3. Pre-soaked mushrooms must be washed, cut and combined with onions. Cook food together for 2-3 minutes.
4. When ready, place all the products in a blender, with which chop and mix everything until smooth.
5. Next, pour the resulting soup into a saucepan, add cream and spices to taste. Boil over medium heat.

Potato broth and mushroom broth give a very gentle, but very nutritious combination.

The cooking process itself is simple and does not take much time, but it can please many, especially in the winter season.

Mushroom soup - mashed potatoes with potatoes is usually served warm, decorated with edible herbs or small croutons.

Excellent puree soups are obtained from various vegetables: or ,

Many people like creamy mushroom soups, but most housewives cook them from fresh or frozen mushrooms. Dishes from wild mushrooms are more fragrant, but fresh mushrooms, honey mushrooms and chanterelles are not available all year round. Not all culinary specialists know that you can make soup puree from dried mushrooms. It turns out to be no less tender than cooked from fresh ones, it looks just as appetizing, it smells even more seductive. If you prepare the main ingredient in advance, it will take very little time to cook this first course.

Cooking features

Soup puree from dried mushrooms is prepared according to the same principle as from fresh mushrooms, but the technology of its preparation has several specific features.

• Not all dried mushrooms are suitable for making mashed soup. It is safe to use porcini mushrooms, chanterelles, mushrooms or the same champignons for this purpose.
• Dried mushrooms need preliminary preparation. They must be washed and filled with clean water so that they swell and return to their original shape and volume. This takes at least 2 hours.
• It is better not to pour out the liquid in which the mushrooms were soaked, but to use it for making soup, filtering and bringing clean water or broth to the required volume.
• When preparing soup puree from dried mushrooms, you should not grind them all with a blender. Some cooked or fried mushrooms can be cut and added to ready soup. So it will be even tastier and more appetizing.
• If mushrooms or vegetables are fried before cooking the soup, it will acquire a different taste.
• Creamy notes to the dish allow you to add cream and cheese, which are added to the soup at the end of its preparation. A similar effect can be obtained if you season the soup with sour cream before serving it to the table.
• When cooking mushrooms, foam may form on the surface of the soup. It definitely needs to be removed. It's convenient to do special spoon or a noisemaker.
• To give the soup a creamy consistency, the products are ground with a blender. Using an immersion blender allows you to puree soup right in the pot. When using this device, it is important to observe safety precautions so as not to get burned by splashes. The blender must not be left on while dipping into and out of the soup. The pan should be deep - this will prevent splashing.
• After grinding the ingredients with a blender or additional introduction of any product, even if it fresh herbs, the dish must be brought to a boil, and it is better to boil for 2 minutes. Otherwise, the soup may spoil quickly.

You can serve soup puree from dried mushrooms with croutons or fresh herbs, spreading them on plates immediately before serving the dish. If you serve mushroom soup with store-bought croutons, give preference to products with a neutral smell or mushroom flavor. Wheat croutons cream soup fit better than rye.

Dried Mushroom Soup with Cream

• dried mushrooms (any or assorted) - 50 g;
• water (excluding soaking costs) - 1 l;
• potatoes - 0.4 kg;
• carrots - 100 g;
• onions - 100 g;
• butter - 40 g;
• drinking cream - 0.5 l;
• salt, spices - to taste.

Cooking method:

• Rinse mushrooms, cover with cool water. Wait 3-4 hours until they regain their shape.
• Cut the mushrooms into small pieces, put in a saucepan.
• Fill with clean water mixed with the filtered liquid in which the mushrooms were soaked.
• Put on the stove and bring to a boil.
• When the water boils, add peeled and diced potatoes, cook for 15 minutes over low heat.
• Peel the onion, chop finely.
• Scrape the carrots, wash them and dry them with a paper towel. Finely chop or chop on a coarse grater.
• Melt butter in a deep frying pan, add onions and carrots. Saute vegetables until soft, transfer to a saucepan with boiling soup.
• Boil for 10 more minutes.
• Remove the saucepan from the heat. Using an immersion or regular blender, puree the contents of the pot.
• Add salt, spices, pour in cream.
• Return the pot to the fire. While stirring, bring the soup to a boil.

Serve the soup with wheat croutons. You can add fresh herbs. Some decorate the dish with whipped cream (unsweetened).

Dried porcini mushroom soup

• dried porcini mushrooms - 40 g;
• potatoes - 0.4 kg;
• water - 1 l;
• flour - 20 g;
• vegetable oil - 40 ml;
• salt, spices - to taste.

Cooking method:

• Mushrooms pour cold water, leave for 2-3 hours.
• Rinse the mushrooms well, put in a saucepan, fill with clean water, put on fire.
• Simmer for 15 minutes after boiling. When the water boils, foam forms on the surface, it must be removed with a slotted spoon.
• After the specified time, remove 3-4 mushrooms from the pan, leave the rest to cook further.
• Peel the potatoes, cut into small cubes, put in a saucepan where the soup is cooked. Cook until it becomes soft.
• When the mushrooms taken out of the broth have cooled, cut them into medium-sized pieces and fry in vegetable oil using 20 ml of this product.
• In a clean frying pan, heat the remaining oil, fry the flour in it until a caramel shade, dilute with a ladle of broth.
• Grind the contents of the pan until smooth, add salt and spices, bring the soup to a boil.
• Pour in the sauce, whisking the soup with a whisk until there are no lumps. Wait for it to boil again and boil for 2 minutes, stirring occasionally. Remove from fire.

When serving soup to the table, put a spoonful in each plate fried mushrooms, they will enhance the aroma of the dish, improve its taste and appearance. If you do not fast and do not adhere to the principles of vegetarian nutrition, you can fry mushrooms in butter, it will be even tastier.

Dried chanterelle soup with cream and cheese

• dried chanterelles - 20-30 g;
• mushroom or vegetable broth- 0.5 l;
• cream or milk - 0.25 l;
• potatoes - 0.2 kg;
• onions - 100 g;
• butter - 20 g;
• cream cheese - 50 g;
• salt, spices - to taste.

Cooking method:

• Wash the chanterelles well.
• Prepare the broth, put the mushrooms in it, leave for 1.5 hours.
• Put the pan on the stove and simmer the mushrooms over low heat for 15 minutes.
• Peel the potatoes, cut into medium-sized pieces of arbitrary shape, put in a pan with chanterelles. Boil until potatoes are soft.
• Free the onion from the husk, cut into medium-sized pieces.
• Melt the butter in a frying pan, put the onion pieces in it and fry until soft.
• Put the onion in the soup, cook for 5 minutes.
• Blend the contents of the pot with an immersion blender.
• Add cream or milk, boil for 10 seconds.

Divide cream cheese into small pieces and put each on a plate. By the same principle, you can cook soup puree from mushrooms and other dried mushrooms.

Dried mushroom soup is not much more difficult to prepare than fresh or frozen. The difference lies in the need to pre-soak the main ingredient in order for the mushrooms to restore their original shape. Especially gentle cream soup from dried mushrooms is obtained if cream is used in its preparation, but also lean options dishes have their fans.

If you are just wondering how to make dried porcini mushroom cream soup in a completely new way, and it is desirable that it be lean mushroom soup, then I can give you a great idea!

This cooking method was shown to me many years ago by my half-aunt, who was the wife of a diplomat. Unfortunately, in my childhood and youth I was absolutely not interested in where my uncle works there, so I cannot say which country this soup belongs to the cuisine of. But, most likely, he is not Russian. Taste - from the category of "must try". This is the most concentrated mushroom soup, the mushroom content of which outweighs all other options known to me. For this, several techniques are used, which I will dwell on in the course of preparation. So let's agree right away that the recipe will be, in comparison with what we are used to mushroom soups, not the easiest. But the result, in my opinion, is worth it - this dish haute cuisine, ideal for special occasions or gourmet guests.

The main ingredient is dry mushrooms, ideally ceps. At least at least 5 gr. should be white. The remaining 35-45 grams, which are for the broth, I don’t insist there, my aunt didn’t say anything about them (well, or I don’t remember), but mushrooms for powder are only porcini.

250-300 gr. potatoes, about a liter of water, salt - to taste. For a thickener - 1 tbsp. flour and 1 tbsp. vegetable oil. IN original recipe, to be honest, it was creamy, but I just thought that if you make it on vegetable, then the recipe will also turn out to be lean. And to make a worthy lean mushroom soup-puree from dried mushrooms without cream and cheese is, you know, not easy.

Soak dried mushrooms in water for about 2 hours before starting the soup. If you have purchased mushrooms- we catch them out of the water a couple of times with our hands (we don’t drain the water through a colander, but we catch the mushrooms with our hands, leaving the water), drain the water from the bottom garbage, wash the bowl and fill it with fresh: purchased mushrooms always give a very strong sediment, but we don’t need it, so that we have this case on the teeth creaked.

By the time the soup is ready, the mushrooms should be completely soft. We catch them from the water, put them in a saucepan and cook with a liter of fresh water. Remove the foam after boiling, it may also contain debris.

While the mushroom broth is cooking, peel and finely chop the potatoes (finely - just to make them cook faster).

We throw the potatoes into the mushroom broth, cook them together.

While the potatoes are cooking, we catch a few mushrooms from the soup with a fork, finely chop them.

Fry the finely chopped mushrooms in a tablespoon of vegetable oil with salt until they start to smell intensely of fried mushrooms, after which we remove the mushrooms from the oil, and leave the oil in the pan. These mushrooms are one way to enhance the smell of the finished soup.

Grind in vegetable oil and fry a tablespoon of flour until golden brown. We got the roux thickener.

In small quantities, we begin to pour the mushroom broth from the saucepan with the boiled soup to the roux, rubbing it with a spatula until a mixture is obtained. uniform consistency. Pour in, grind until homogeneous, and only then pour in the next a small portion broth. A lot of liquid should never be poured into the thickener at once - in this case, a mixture with lumps may form. The matter can be corrected by wiping the clumped mass through a metal colander, but it is easier - from the very beginning, patiently pour in the liquid in a spoonful, spoonful.

When the thickener has become thin enough not to give lumps during the transition to a large number of liquid, puree the broth with mushrooms and potatoes, it is probably already ready.

Pour the thickener into the puree soup, salt to taste, let it boil, and in the meantime grind into the finest dust 5 gr. dried white mushrooms.

And at the very last moment, when the soup has already been removed from the fire, we stir in the mushroom dust. Don't cook! Stir in and let stand for 5 minutes before serving. This is the second method to enhance the mushroom smell and taste. Try it first without this additive, and then with it, and I think you will immediately understand.

I want to separately show the characteristic texture of lean mushroom soup-puree made from dried mushrooms with roux thickener: as you can see, it is slightly different than with cream. I associate, sorry, with paste. But this, in my opinion, is the most the best option lean mushroom cream soup with dried porcini mushrooms.

Serve cream soup sprinkled with fried mushrooms. If a lot of time has already passed, and they have cooled down, then do not be too lazy to warm them up again - the smell, again, will intensify.