Fresh porcini mushroom soup: recipes for how to cook deliciously

There is nothing more flavorful than fresh porcini mushroom soup simmering on the stove. The smell of the dish creates an appetite even before it is served to the table. And boletus mushrooms have no equal among other representatives of the mushroom family.

The porcini mushroom is rightly called the king among forest gifts

Nutritious and healthy porcini mushrooms compete with meat in protein content, and therefore dishes from them turn out nourishing and tasty. Cooking dishes with this component is not just a culinary act, it is a pleasure for any housewife.

How to make fresh porcini mushroom soup

Making soup from fresh porcini mushrooms is not difficult, since they are easy to peel and wash.Boletus belongs to the class of edible mushrooms and therefore does not require long-term pre-soaking or special processing.

The taste and aroma of the future soup depend on the quality of the products. To choose them correctly, you need to know the basic rules. Firstly, you should not buy a product from dubious sellers. It is better to do the collection yourself.

Secondly, you cannot collect fruiting bodies near busy highways, industrial enterprises and in environmentally unfavorable areas. These rules apply to the collection of any members of the mushroom family.

Before cooking, the crops are inspected for spoilage, dry leaves and other debris are removed from them. Soak if necessary for 15 - 20 minutes. Next, they are washed with water and allowed to dry a little.

Frozen mushrooms can be stored for a long time

There are tricks for preparing delicious soup that chefs and experienced housewives willingly share:

• boletus mushrooms, lightly fried in butter before cooking, become more aromatic;
• spices with a pronounced aroma can drown out the smell; you can add peppercorns or ground pepper, bay leaf, and less often paprika to boletus soup;
• Garlic can be added in small quantities to the sauce for seasoning mushroom dishes;
• Wheat flour fried until golden brown will help make the broth thicker;
• It is advisable to prepare first courses with the expectation that they will be eaten on the day of preparation;
• Storing soups is possible, but you need to take into account that on the second day they lose their unusual aroma and part of their taste.

Boletus soups are prepared in different ways: with cream, with barley and chicken. And each of these dishes deserves a place of honor on the table.

How long to cook fresh porcini mushrooms for soup

Sliced ​​boletus mushrooms must be boiled in water with a little salt, then add vegetables and cereals. Cooking time will be approximately 30 minutes.

Pre-fried boletus mushrooms can be added to soup along with vegetables - the cooking time after frying is reduced. If made from frozen, they are thawed, washed and prepared in the usual way.

Recipes for mushroom soup made from fresh porcini mushrooms

There are many recipes for fresh porcini mushroom soup. The main ingredient goes well with pearl barley, homemade noodles, and chicken (breast). The classic recipe is very simple, but the result is in no way inferior to the most sophisticated cooking methods.

When cooking, it is necessary to periodically remove the foam.

Each of the above recipes uses a set of spices: salt, ground black pepper or a mixture of peppers - to taste, one bay leaf. When serving, garnish with several sprigs of herbs or chopped parsley and dill, and season with sour cream.

All of the recipes below use a basic set of ingredients:

• boletus - 350 g;
• broth or water – 2 l;
• carrots – 1 pc.;
• onions – 1-2 pcs.;
• salt and spices to taste.

Each of the recipes offers additional products to the main set. It is they who determine the features of preparing soup from fresh boletus mushrooms.

A simple recipe for fresh porcini mushroom soup

Ingredients:

• core set of products;
• potatoes 4–5 pcs.;
• vegetable oil - 3 tsp.

Step by step recipe:

1. Cut the boletus into medium-sized pieces.
2. Cut potatoes and onions into cubes, carrots into strips or grate on a coarse grater.
3. Cook over medium heat, remembering to remove the foam, until the mushrooms sink to the bottom.
4. Carefully remove the porcini mushrooms and let dry slightly. Add potatoes to the broth, add salt and pepper and put on fire.
5. Fry the mushroom pieces in butter for 5 - 7 minutes.
6. Sauté carrots and onions in a frying pan with vegetable oil.
7. Shortly before the potatoes are ready, place the fried boletus and sautéed vegetables into the pan. Continue cooking for another 10 minutes.

Let the dish removed from the heat stand for 15 - 20 minutes so that it becomes richer and more aromatic.

Mushroom bowl of fresh porcini mushrooms

One of the traditional Russian recipes for soup with fresh porcini mushrooms is gribovnitsa, or mushroom soup. It came to us from the northern regions; mentions of it date back to the reign of Ivan the Terrible.

In ancient times, this soup was a traditional food for hunters when they ran out of provisions.

The mushroom picker recipe has changed over time

The mushroom picker has survived to this day in a more complex version. Before serving, add a piece of butter to the finished stew.

Ingredients:

• main set;
• potatoes - 4 - 5 pcs.;
• butter - 50 - 80 g;
• chicken egg - 2 pcs.

In this recipe, the amount of water or broth can be increased to 3 liters.

Step by step recipe:

1. Place diced mushrooms in water and bring to a boil. Drain the water. Boil boletus mushrooms in 3 liters of water with added salt for half an hour.
2. Fry chopped onion and grated carrots in butter until golden brown.
3. Add the fried vegetables from the frying pan to the soup along with potato cubes and cook for 10 minutes. Season with bay leaf and pepper (you can use peppercorns). Continue cooking for another 5 minutes.
4. Beat the eggs with a fork, pour them in a thin stream into the soup, while stirring the broth. Boil for 1 minute. Leave covered for 15 – 20 minutes.

Fresh white mushroom soup with barley

With pearl barley you can cook a very tasty and beautiful mushroom soup from fresh porcini mushrooms. The cooking algorithm is very simple, the dish turns out rich and satisfying. The only difference is that this soup needs to steep for 1 hour.

Barley in first courses is an additional source of protein

Ingredients:

• main set;
• pearl barley - 100 g;
• potatoes - 3 pcs.;
• vegetable oil and butter - 1 tbsp. l.

Step by step recipe:

1. Rinse the pearl barley until the water runs clear. Place it in a colander, steam the barley over a pan of water (so that the water does not touch the colander). The duration of this procedure will be 20 minutes.
2. Boil fresh boletus, cut into pieces, in a liter of salted water for 20 minutes. Remove the mushroom pieces with a slotted spoon and strain the broth. Boil pearl barley in it.
3. Saute the grated carrots along with the onions in a mixture of oils for about 5 minutes. Add the mushrooms to the same frying pan along with the sautéed vegetables and fry for 4 - 5 minutes.
4. Place diced potatoes into the broth with prepared pearl barley. After 10 minutes, add sautéing, salt, and spices. Cook for 3 – 4 minutes, reducing the heating intensity. The finished soup needs to brew.

Fresh porcini mushroom soup with cream

You will have to cook the soup from fresh porcini mushrooms with cream a little longer than usual. If you don’t have cream on hand, you can replace it with processed cheese (it is important that it is cheese and not a product).

Many housewives prefer vegetable broth as a base. If the cream is not full-fat, roasted flour is used as a thickener.

Ingredients:

• main set;
• dried boletus - 30 g;
• cream 35% fat - 250 ml;
• vegetable oil and butter - 1 tbsp. l.;
• garlic - 4 cloves;
• thyme - 4 sprigs.

Step by step recipe:

1. Boil mushrooms in water with added salt for 30 minutes. Carefully remove them and strain the broth.
2. Cut the potatoes into cubes and cook for 15 minutes.
3. Fry finely chopped onion and garlic in a mixture of oils until soft. Add mushrooms and thyme sprigs to them and simmer until the liquid evaporates. Add a piece of butter and simmer for a couple more minutes.
4. Place the contents of the frying pan into the broth, season with salt and spices, pour in the cream (or replace it with cheese cubes). To enhance the aroma, add dry mushroom powder.

Bring to a boil, remove from heat and leave covered for 10 - 15 minutes.

Soup with fresh porcini mushrooms and chicken

This soup can be prepared from either fresh or frozen porcini mushrooms.

Some mushrooms don’t need to be cut – this will serve as a decoration for the finished dish.

Ingredients:

• products of the main set, the quantity of which has been doubled;
• chicken - 1kg;
• potatoes - 6 pcs.;
• bay leaf - 2 pcs.;
• vegetable oil - 2 tbsp. l.

Step by step recipe:

1. Cook chicken broth in the classic way. Cooking time 50 – 60 minutes. Cut the boiled chicken into portions.
2. Fry porcini mushrooms in a frying pan.
3. Add mushrooms and potatoes to the broth. Cook for 20 minutes. At the same time fry the onions and carrots.
4. Place the roast into the pan with the soup and season with spices. Simmer a little and remove from the stove. Place chicken pieces into the prepared dish.

Fresh porcini mushroom soup in a slow cooker

Ingredients:

• main set;
• processed cheese - 200 g;
• potatoes - 4 pcs.;
• butter - 20 g.

Preparation:

1. Selecting the “baking” mode, melt the butter in the multicooker bowl. In the “fry” mode, fry the onion and carrots. After 10 minutes, put the mushrooms in the bowl, fry with the lid open, stir.
2. At the end of the frying mode, put potato pieces into the bowl and add water. Simmer with the lid closed for about 1.5 - 2 hours. Half an hour before the end of cooking, open the lid, add spices, salt and small cubes of cheese. Stir the soup and let the processed cheese completely dissolve. When the selected mode turns off, the soup is ready.

You can leave the dish in warm mode for 10 minutes

Mushroom soup made from fresh porcini mushrooms with beans

The beans are pre-soaked

Ingredients:

• main set;
• beans - 200 g;
• vegetable oil for frying.

Step by step recipe:

1. Soak the beans overnight, then boil until tender. Depending on the variety, cook from 20 minutes to 1 hour.
2. Sauté onions with carrots. Separately, boil the mushrooms in water with salt for 30 minutes.
3. Drain the finished porcini mushrooms in a colander. There is no need to pour out the broth.
4. Puree half the beans using a blender. Mix the broth left over from cooking the beans with the mushroom broth and place over medium heat.
5. Add all ingredients, salt and spices to the broth. Cook for 7 – 8 minutes. Let stand for another 10.

Soup with fresh porcini mushrooms and semolina

Ingredients:

• main set;
• semolina - 1 tbsp. l.;
• potatoes - 3 pcs.;
• vegetable oil for frying.

Step by step recipe:

1. Boil the mushrooms. Cooking time - 10 minutes. Prepare the vegetables: cut the potatoes and onions into small cubes, chop the carrots into strips.
2. Fry onions and carrots in a frying pan with oil. Place the potatoes in the broth on the stove.
3. When the potatoes are ready, fry them into the soup, add salt, season with spices, and cook for 5 minutes.
4. While constantly stirring, add semolina in a stream. Bring to a boil over high heat. Add greens and remove from heat.

Wheat croutons or a slice of bread are served with mushroom soup with semolina.

Mushroom soup with fresh porcini mushrooms and buckwheat

Ingredients:

• main set;
• buckwheat - 100 g;
• potatoes - 3 pcs.;
• butter - 20 g.

Preparation:

1. Cook mushrooms for 20 minutes. Then add buckwheat to the broth and add potato cubes.
2. Sauté onions and carrots in butter.
3. Add sautéed vegetables; when the potatoes are almost ready, add spices. Let simmer for 3 – 5 minutes. Sprinkle with chopped herbs, close the lid and remove from the stove.

The dish should sit for 10 - 15 minutes

Delicious fresh porcini mushroom soup in chicken broth

Making this soup from fresh porcini mushrooms is very simple. It uses thin noodles, which you can buy in a store or make yourself.

You can make your own noodles for porcini mushroom soup

Ingredients:

• main set;
• chicken broth - 2 l;
• chopped greens - 30 g;
• noodles - 100 g;
• vegetable oil - 1 tbsp. l.

Step by step recipe:

1. Boil fresh porcini mushrooms for 30 minutes in chicken broth.
2. Fry onions and carrots in vegetable oil until golden brown.
3. Salt the broth, add onions and carrots, cook for 3 - 4 minutes.
4. Season the finished soup with chopped herbs. Leave covered for 10 minutes.

Fresh porcini mushroom soup with meat

Ingredients:

• main set;
• beef or veal - 250 g;
• potatoes - 4 pcs.;
• peppercorns - 8 pcs.;
• chopped greens - 1 tbsp. l.

Preparation:

1. Boil the meat broth, remove the meat from it and cut into portions.Add chopped boletus mushrooms, bay leaves and peppercorns into the boiling broth. Cook for 20 minutes.
2. After 20 minutes, it’s time to add carrots, potatoes and onions to the soup.
3. Add meat pieces to the soup. Season with herbs and salt. Cook for another 3 – 5 minutes.

Sprinkle the dish with herbs and serve

Fresh porcini mushroom soup with bacon

Ingredients:

• main set;
• bacon - 200 g;
• potatoes - 4 - 5 pcs.;
• fresh dill - 1 bunch;
• hard cheese - 150 g;
• chicken egg - 2 pcs.;
• salt and spices to taste.

Bacon is cut into strips before frying

Step by step recipe:

1. Cut the bacon into strips, porcini mushrooms, and onions into rings. Boil the eggs hard.
2. Salt the water, bring to a boil, put the potatoes in it.
3. Fry the bacon slices in a preheated frying pan without oil for about 2 - 3 minutes.
4. Fry mushrooms and onions in a frying pan for 7 minutes.
5. When the potatoes are almost ready, add the mushrooms with bacon and onions. Cook for 15 – 20 minutes.
6. Chop the dill and grate the cheese.
7. Add salt and spices to the soup, add cheese. While stirring, make sure it melts completely. Remove from stove.
8. Serve with halved boiled eggs, sprinkled with herbs.

Calorie content of fresh porcini mushroom soup

To calculate the calorie content of any of the soups with fresh porcini mushrooms, you can use tables of the energy value of individual ingredients.

Classic fresh porcini mushroom soup, boiled with potatoes, is a low-calorie dish. By adding meat products, cheese, beans and noodles to it, the energy value increases.

Whatever the soup recipe, its main advantage is taste and aroma.

Light mushroom soup made from simple ingredients can be classified as a dietary product. The high protein content makes it nutritious and healthy.

Energy value - 28.3 kcal.

BJU:

• proteins - 1.5 g;
• fats - 0.5 g;
• carbohydrates - 4.4 g;
• dietary fiber - 1.2 g.

Conclusion

Fresh porcini mushroom soup is not only a tasty and healthy dish. It can become one of the main things on the holiday table. It’s not difficult to cook it if you know the basic rules and subtleties of cooking. Truly hearty and healthy soups can be prepared in different ways, taking note of proven recipes. And by freezing the collected boletus mushrooms, you can prepare mushroom soup all year round.

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