Cream of porcini mushroom soup: how to cook, recipes

Cream of porcini mushroom soup is an exquisite and satisfying 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 porcini mushroom lovers have created many recipes for dishes with the addition of boletus mushrooms, so everyone will find a cream soup to their liking.

How to make cream of porcini mushroom soup

You can prepare cream soup from fresh, dry or frozen porcini mushrooms. Before cooking, fresh mushrooms must be sorted, washed and peeled; dried mushrooms must be filled with water and broth prepared; frozen mushrooms must be thawed at room temperature.

For creamed mushroom soup, you should use the freshest possible cream 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 or mold. The size of the products is not so important.

The consistency of the puree soup should not be too thick or too thin. Dilute the food with heated cream, milk or broth. Very thin cream soup can be thickened with egg, flour or semolina.

The characteristic mushroom taste can be emphasized by garlic croutons, nuts or cheese, which is grated when serving the puree soup. You can also add powder made from dried boletus to enhance the characteristic aroma and taste.

Cream soup of fresh porcini mushrooms

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

• porcini mushrooms – 1050 g;
• onion – 1.5 pcs.;
• carrots – 1.5 pcs.;
• milk – 1.5 cups;
• water – 1.5 cups;
• vegetable oil - for frying;
• salt, pepper, herbs - to taste.

Cream soup with porcini mushrooms

Cooking method:

1. Porcini mushrooms are poured with boiling water and left for 20 minutes. Then they are squeezed out, cut into pieces, and the liquid is drained.
2. Whole peeled onions and carrots are boiled together with boletus mushrooms for 15 minutes after boiling.
3. The milk is boiled and the vegetables are removed from the pan. Beat the remaining mass with a blender until pureed, gradually adding milk and bringing to the desired consistency. Salt, pepper and sprinkle with herbs, depending on the preferences of the cook.

Frozen porcini mushroom soup

There is a recipe for creamy soup made from frozen porcini mushrooms. For it you will need:

• porcini mushrooms – 600 g;
• potatoes – 700 g;
• onion – 150 kg;
• water – 1.5 l;
• cream – 300 ml;
• olive oil - for frying;
• pepper, salt, herbs - according to the preferences of the cook.

Puree soup with frozen boletus mushrooms

Cooking method:

1. Boletus mushrooms are moved from the freezer to the refrigerator in advance. The liquid after defrosting is drained.
2. The onion is chopped and sautéed. Then chopped porcini mushrooms are added to the vegetable. Frying takes approximately 10 minutes.
3. In a saucepan, bring the water to a boil, then transfer the onion-mushroom mixture into the container and place the potatoes, cut into medium-sized cubes. 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 pureed using a blender, gradually adding broth and bringing to the required consistency. The resulting cream soup from frozen porcini mushrooms is boiled, and then cream is added, salt, pepper and brought to a boil again.

Soup-puree of dry porcini mushrooms

If the cook 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;
• onion – 2 pcs.;
• water – 2.8 l;
• salt, pepper, herbs - to taste.

Dried boletus soup puree

Cooking method:

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 placed on the stove.
2. Peel the potatoes and carrots, chop them into small cubes and add them to the mushroom broth.
3. At the same time, you need to chop porcini mushrooms and onions, pass the garlic through a garlic press and fry in butter.The onion-mushroom mixture is added to the vegetables when the latter reach a state of semi-preparedness.
4. After the cream soup boils, puree it using a blender. Then it is brought to a boil again, gradually adding cream. Puree soup made from dried white mushrooms is salted, peppered and seasoned with herbs to the taste of the cook.

Recipes for creamy porcini mushroom soup

If you are tired of regular soups, then recipes for making pureed porcini mushroom soup will help diversify the menu. It can be prepared for both a family dinner and a holiday table.

Cream soup of porcini mushrooms with cream

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

• porcini mushrooms – 450 g;
• onion – 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 boletus and cream

Cooking method:

1. Chop the onion and boletus and fry it in butter until it turns an appetizing brown color. After the mushroom liquid has evaporated, add finely chopped garlic.
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 gradually add cream, salt and pepper.

The dish is cooked until the desired consistency is obtained.

Mushroom soup with porcini mushrooms and potatoes

For mushroom puree soup with potatoes you need:

• porcini mushrooms – 650 g;
• potatoes – 650 g;
• onion – 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.

Cooking method:

1. The stems 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 thick-bottomed saucepan over high heat, cook the porcini mushrooms and caps for 2-3 minutes, and then put them in another container. In the same pan, fry the onion for 2 minutes. Then add carrots to the vegetable and cook over medium heat for a minute. Then put in the rubbed legs.
3. Meanwhile, potatoes are grated, which are subsequently added to the mixture of vegetables and mushroom stems.
4. After 10-15 minutes, water is poured into the pan and the resulting cream soup is boiled. Then add milk and bring to a boil again. Add the fried boletus 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 of boletus mushrooms and potatoes

Mushroom cream soup of porcini mushrooms with spinach

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

• spinach – 60 g;
• porcini mushrooms – 0.3 kg;
• cream – 300 ml;
• carrots – 0.5 pcs.;
• butter – 30 g;
• garlic – 1-2 cloves;
• salt - to taste.

Cream of mushroom soup with spinach

Cooking method:

1. Porcini mushrooms are chopped and fried in a saucepan in butter. 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 in a blender. Cream is slowly added to the dish and brought to the desired temperature.

Cream soup with porcini mushrooms and cream in chicken broth

Many chefs note the pleasant taste of puree soup made with chicken broth, which requires:

• porcini mushrooms – 600 g;
• chicken broth - 3 cups;
• high fat cream - 1.5 cups;
• butter – 75 g;
• onion – 3 pcs.;
• white pepper, salt, herbs - according to preference.

Cream of mushroom soup with chicken broth

Cooking method:

1. Boletus mushrooms and onions are finely chopped. 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, add the onion-mushroom mixture and boil for about 15-20 minutes.
3. Grind the puree soup with a blender and bring to a boil. Cream is gradually added to the cream soup, salt, pepper and herbs are added and cooked for another 5 minutes.

Creamy porcini mushroom soup with cream and melted cheese

For creamy mushroom 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.

Cooking method:

1. The potatoes are cut into medium-sized cubes and boiled. Boletus mushrooms are chopped and fried for 10 minutes.
2. Next, chop the onion and carrots and fry them in butter and vegetable oil.
3. As soon as the potatoes boil, add broth to it and continue the cooking process until the vegetable is ready.
4. When the onion and carrots acquire a golden color, add cream to them. After the milk ingredient boils, remove the saucepan from the stove. Vegetables, boletus and chopped processed cheese are placed in a pan with potatoes, pureed with a blender and brought to a boil. When serving, add salt, pepper and parsley.

Mushroom soup with melted cheese

An interesting recipe for cream of mushroom soup with melted cheese:

Recipe for soup with porcini mushrooms and chicken breast

To prepare creamy chicken soup, you need to have:

• chicken breast – 700 g;
• porcini mushrooms – 210 g;
• onions – 1.5 pcs.;
• spinach – 70 g;
• cream – 700 ml;
• smoked paprika – 0.5 tsp;
• hard cheese - for serving;
• vegetable oil - for frying;
• salt, pepper - to taste.

Boletus soup with chicken

Cooking method:

1. Chicken fillet is finely chopped, salted, sprinkled with paprika and fried.
2. Boletus mushrooms and onions are chopped and fried in a separate saucepan. After two minutes, add a small amount of cream to the onion-mushroom mixture.
3. After the cream has boiled, add a small amount of spinach and salt to the saucepan.
4. As soon as the spinach sinks and becomes limp, beat the contents of the saucepan with a blender. When serving the dish, chicken fillet is placed on the bottom of the plate, and then cream soup is poured and decorated with grated hard cheese, paprika and arugula.

Cream of porcini mushroom and bean soup

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

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

Mushroom puree soup with beans

Cooking method:

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 foam that forms.
2. Cut half the onion, carrots and celery into large cubes and add to the beans. The resulting mass is simmered over low heat for 2 hours, covered.
3. Meanwhile, the remaining onions are chopped and the porcini mushrooms are cut into slices. The products are fried together until golden brown.
4. 20 minutes before the end of cooking the beans, add salt, pepper and bay leaf.After the specified time, the mass is pureed and seasoned with cream. Then add boletus and onions and bring to a boil. When serving, cream soup is decorated with parsley or cilantro.

Cream soup of porcini mushrooms and champignons

Puree soup can also be prepared with the addition of champignons. To do this you need:

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

Soup puree of champignons and boletus

Cooking method:

1. Dry boletus mushrooms are thinly sliced ​​and boiled for 20 minutes.
2. Chop the onion into small cubes and cook until softened. Then add water, bring until the liquid evaporates and fry for 2-3 minutes. The action is repeated until the onions are evenly colored in a caramel shade.
3. In the meantime, chop the champignons into arbitrary cuts and transfer them to the onion when the latter is ready.
4. Boiled dried boletus mushrooms are placed in a colander, washed under running water to get rid of any sand that might remain, finely chopped and added to the onion-mushroom mixture. The broth is saved after boiling.
5. Sprinkle the contents of the pan with flour and stir. Also melt butter 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 this puree soup:

Porcini mushroom soup with eggs

It’s no secret to many that you can make very tasty 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 tbsp. l.;
• salt - according to preference.

Cream of mushroom soup with poached egg

Cooking method:

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

Cream of porcini mushroom soup with caramelized onions

To make puree soup with caramelized onions, you need to prepare:

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

Cream soup with mushrooms and onions

Cooking method:

1. Potatoes are cut into small slices and boiled until tender.
2. Boletus 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 heated cream.
4. The onion is cut into half rings, placed in a frying pan and carefully poured with honey with a spoon. The caramelization process continues until the characteristic crispy crust appears. The sweet vegetable and puree soup are mixed when serving.

Porcini mushroom soup in a slow cooker

Multicooker owners can easily prepare cream of mushroom soup in their kitchen assistant. For this you will need:

• potatoes – 500 g;
• carrots – 200 g;
• onion – 200 g;
• processed cheese – 350-375 g;
• fresh boletus - 350-375 g;
• water – 2.5 l;
• salt, pepper - according to preference.

Boletus soup puree prepared in a slow cooker

Cooking method:

1. Vegetables and boletus are chopped into small cubes and placed 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, pour grated processed cheese into the cream soup and mix thoroughly until it is completely dissolved.
3. Then the cream soup is pureed with a blender.

Calorie content of cream of porcini mushroom soup

Cream of mushroom 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

Porcini mushroom puree soup is a delicious low-calorie dish. It will appeal to both those who limit themselves in diet and those who simply love to eat delicious food.

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