Content
- 1 How to cook porcini mushroom soup with potatoes
- 2 Recipes for porcini mushroom soup with potatoes
- 2.1 A simple recipe for porcini mushroom soup with potatoes
- 2.2 Classic recipe for porcini mushroom soup with potatoes
- 2.3 Milk soup with porcini mushrooms and potatoes
- 2.4 Porcini mushroom soup with potatoes and cream
- 2.5 Porcini mushroom soup with potatoes and pasta
- 2.6 Porcini mushroom soup with potatoes in a slow cooker
- 2.7 Porcini mushroom soup with potatoes and beans
- 3 Calorie content of porcini mushroom soup with potatoes
- 4 Conclusion
The porcini mushroom can compete with meat in terms of nutritional value. And its aroma can hardly be compared with any other product. Soup of dry porcini mushrooms with potatoes is a delicious dish, and it is very simple to prepare. Not only fresh, but also frozen and 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 properly boiled. You can check 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 materials must be well filled with water. Fresh mushrooms are left for a quarter of an hour, and dried mushrooms are left 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 bring out the delicate taste. But when serving, you can decorate with fresh herbs and sprinkle with croutons.
Fresh porcini mushroom soup with potatoes
Porcini 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 periodic table” for its rich composition of microelements. Most of them are not destroyed during processing and remain after cooking.
Dried porcini mushroom soup with potatoes
The taste and aroma qualities of the porcini mushroom are fully manifested in its dried form, revealing itself in strong, rich decoctions. An important step in preparing any dish of dried porcini mushrooms is soaking. Sometimes housewives use hot water for this and leave the raw materials in it for half an hour. But if there is no shortage of time, the fruiting bodies are filled with cold water and placed in a sealed container overnight. This is how porcini mushrooms give off their full flavor.
Frozen porcini mushroom soup with potatoes
Mushroom soup made from frozen boletus, 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, complemented with crispy bread, as well as cream or thick, homemade sour cream.
Recipes for porcini mushroom soup with potatoes
Simple stews of porcini mushrooms in meat broth or meatless stews have been prepared since ancient times. Among the huge number of recipes, you can choose ones that suit the season and suit your personal taste.
A simple recipe for porcini mushroom soup with potatoes
Prepared without frying the ingredients. You can take not only porcini mushrooms, but also any other mushrooms. You will need:
- fresh porcini mushrooms – 500 g;
- potatoes – 600 g;
- onion - head;
- carrots – 100 g;
- seasonings: pepper, salt, bay leaf.
How to prepare:
- The fruiting bodies are cut, dipped in boiling water and boiled for 20 minutes.
- The potatoes are cut into cubes or bars, transferred to the prepared porcini mushrooms and left on the fire for another 10 minutes.
- Add finely chopped vegetables and cook until the potatoes are ready.
- At the final stage, season with bay leaf. It is removed from the finished soup.
Classic recipe for porcini mushroom soup with potatoes
For a traditional potato soup recipe you will need:
- porcini mushrooms (fresh) – 300 g;
- potatoes – 400 g;
- onions – 100 g;
- carrots – 100 g;
- butter – 30 g;
- olive oil – 30 g;
- fresh herbs;
- salt pepper.
Cooking steps:
- The washed porcini mushrooms are cut into medium-sized pieces.
- Peeled potatoes are cut into cubes, onions into small cubes.
- Grate carrots on a coarse grater.
- Boletus mushrooms are poured with 1.5 liters of water and placed on medium heat. After boiling, reduce the flame. When the boletus sinks to the bottom of the pan, turn it off.
- The mushroom broth is poured into a separate bowl, and the fruiting bodies are left to dry and cool.
- The broth is salted, peppered, covered with potatoes, and put on the stove.
- And porcini mushrooms are fried in butter for about 5 minutes.
- At the same time, fry the onions and carrots.
- Everything is added to the mushroom broth with potatoes when they are almost ready.Boil for another 10 minutes.
- Season the soup with fresh herbs and remove from heat. Give another quarter of an hour to brew.
Milk soup with porcini mushrooms and potatoes
The main secret of cooking is cooking over very low heat on the stove or in the oven. Required ingredients:
- porcini mushrooms – 4-5 handfuls;
- potatoes - 2-3 small tubers;
- milk – 1 l;
- greens (parsley);
- salt.
How to cook:
- Peel the potatoes and cut into medium pieces.
- Boil milk, adding salt to it.
- Add root vegetables, cook, stirring until they are softened.
- Make a puree from potatoes and milk, mix well.
- Wash the boletus mushrooms, chop them and add them to the mixture of puree and milk.
- Place in the oven for 30-40 minutes. Maintain temperature 180 °C. You can simmer on the stove over very low heat.
- Sprinkle with parsley before serving.
Porcini mushroom soup with potatoes and cream
This seasonal dish is incredibly flavorful. And cream gives it a delicate taste. For preparation take:
- porcini mushrooms – 250 g;
- potatoes - 2 tubers;
- heavy cream – 100 ml;
- onion - head;
- butter – 100 g;
- dill;
- pepper and salt;
- water – 800 ml.
Cooking steps:
- Peeled and washed porcini mushrooms are cut into medium pieces, dipped in cold salted water and boiled for about half an hour.
- Place the finished boletus mushrooms in a colander. The broth is poured into a separate container.
- The chopped onion is fried in oil. Add mushrooms and fry for another 5 minutes.
- Peeled and diced potatoes are poured into the mushroom broth. It is first filtered. Boil the potatoes until tender. Drain in a colander. The broth is not poured out.
- Potatoes are added to onions and mushrooms, and this mixture is crushed with a blender.
- The cream is heated and added in small portions to the puree, mixing thoroughly. Do the same with mushroom broth.
- The soup is almost ready. It is heated on the stove, barely bringing it to a boil, so that the cream does not curdle. Sprinkle with chopped dill.
Porcini mushroom soup with potatoes and pasta
Pasta makes the dish very filling. Fresh boletus can be replaced with frozen ones, which makes the recipe universal.
For it you will need:
- porcini mushrooms – 250 g;
- mushroom broth – 800 ml;
- pasta (vermicelli or noodles) – 100 g;
- cream – 50 ml;
- onion - half a head;
- garlic – clove;
- butter – 25 g;
- salt pepper.
How to cook:
- Garlic and onion are cut and fried in butter.
- Add chopped boletus mushrooms and sauté together for 10 minutes.
- Prepare mushroom broth. Add it to the mushrooms and cook for about 10 minutes so that the mushrooms soften.
- Separately, boil pasta in salted water.
- Slowly pour the cream into the pan.
- The pasta is transferred, salted and peppered.
- Mix everything and leave on the fire for a few more minutes under the lid.
- Eaten hot.
Porcini mushroom soup with potatoes in a slow cooker
Mushroom soup in a slow cooker turns out clear and very satisfying. Fresh, dried, frozen, salted and pickled porcini mushrooms are suitable for it. Other ingredients:
- carrot;
- bulb;
- potatoes - 3 pieces;
- frying oil;
- a bunch of dill;
- Bay leaf;
- salt.
How to cook soup:
- Boletus mushrooms are washed, cleaned and cut.
- The onion is cut into strips, the carrots are grated.
- The multicooker is turned on to the “Frying vegetables” mode. Operating time – 20 minutes.
- First add porcini mushrooms. They are fried in oil for about 10 minutes. Then add the remaining vegetables.
- Salt and pepper to taste.
- Potatoes are cut into strips.
- When the multicooker signals that the vegetables are ready, the potatoes are poured into the device. Pour 2 liters of water on top.
- The multicooker is set to “Soup” mode for 60 minutes.
- Chopped dill is added to the finished dish.
Before serving, place a piece of butter on a plate.
Porcini mushroom soup with potatoes and beans
The soup is thick and very nutritious. It can be included in a vegetarian diet and a Lenten 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;
- frying oil;
- green onions.
Cooking method:
- Boil the chopped porcini mushrooms, drain and strain the broth.
- 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.
- Dry beans are soaked for 2 hours, cooked over low heat for 1.5 hours.
- Carrots and onions are fried in oil until caramelized and transferred to a saucepan.
- Add peeled and diced potatoes and boiled beans.
- Pour in the mushroom broth, add a chili pod, bay leaf, and salt.
- Bring to a boil and leave for another half hour, depending on whether the potatoes are ready.
- When serving, garnish the soup with green onions and add sour cream.
Calorie content of porcini mushroom soup 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 Russian and European cuisine.Culinary experts love it for its rich taste, as well as for the ability of boletus mushrooms to retain their beautiful color and shape when cut and processed. It is better not to mix boletus mushrooms with other representatives of the mushroom kingdom.
