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Making a soup with fresh porcini mushrooms is a fairly simple process to provide a family with a light meal rich in vegetable protein. There are various recipes for making soup from fresh porcini mushrooms: they mainly differ in what kind of broth is used for them. You can make a soup of fresh white mushrooms in chicken and meat broth, or you can use a mushroom broth as a base. Compositions of boletus mushrooms and some vegetable crops also have a great taste. Before making a soup of fresh porcini mushrooms, we recommend choosing the appropriate composition of the future dish for a family dinner. Depending on the composition of the products, you can get a light broth or a particularly nutritious dish with noodles or cereals.

Recipe: how to cook mushroom soup with fresh porcini mushrooms

According to the recipe for a soup of fresh porcini mushrooms, peeled, washed and chopped boletus mushrooms are put into a saucepan, butter is added, salted to taste, poured with water and boiled for 15–20 minutes. The soup is seasoned with sour milk, eggs, butter. Sprinkle with finely chopped parsley and black pepper. You can add vermicelli, semolina, etc. to the soup.

In order to cook mushroom soup from fresh porcini mushrooms, you need the following composition of products:

• 100 g porcini mushrooms
• 1 faceted glass of sour milk
• 6 tbsp. spoons of oil
• 1 liter of water
• 2 tbsp. spoons of cereal
• 2 eggs
• black pepper and parsley to taste

Mushroom soup with sour cream.

Before cooking fresh porcini mushroom soup, prepare the following ingredients:

• fresh porcini mushrooms - 200 g
• fat or margarine - 1 tbsp. spoon
• onion - 1 pc.
• carrots - 1 pc.
• flour - 1 tbsp. spoon
• tomatoes - 1-2 pcs.
• apple - 0.5 pcs.
• water - 1 l
• sour cream - 1-2 tbsp. spoons
• salt
• dill or green onions

Check out this recipe for fresh porcini mushroom soup in the photo, which illustrates the main steps.

Cut fresh mushrooms into cubes and lightly fry in fat.

Add chopped onions, grated carrots and flour, lightly brown.

Cover with hot water, salt and cook for 10-15 minutes.

Add thinly sliced ​​tomatoes and apple and boil for a few more minutes.

When serving, add sour cream, dill or onions to the soup.

Recipe for a delicious soup of fresh porcini mushrooms with nettles

Composition:

• fresh porcini mushrooms - 400 g
• potatoes - 200 g
• nettle - 100 g
• oil - 2 tbsp. spoons
• salt
• Dill
• sour cream - 1.5 cups

1. The recipe for a delicious soup made from fresh porcini mushrooms allows you to use russula and boletus mushrooms, which must be cut into pieces, fried in oil and cooked with potatoes for 20-30 minutes.
2. Then add finely chopped nettle and continue cooking for another 5-10 minutes.
3. Season with sour cream, dill, bring to a boil.
4. Serve with croutons.

Delicious mushroom soup with fresh porcini mushrooms

Composition:

• 5 - 6 fresh porcini mushrooms
• 5 potatoes
• 1 carrot
• parsley root
• 1 onion
• 1 tomato
• 1 tbsp. spoon of butter
• 1 liter of water

To make a delicious mushroom soup with fresh porcini mushrooms, chop the vegetables as described in the previous recipe. Fry carrots, onions, parsley, tomatoes in oil. You can also fry the mushroom legs. Put chopped caps of fresh mushrooms in the boiling broth and cook for 35 - 40 minutes. Add potatoes, sautéed vegetables and cook until the products are completely softened. In 5 - 10 minutes. until the end of cooking, add salt to the soup.

How to cook fresh porcini mushroom soup

Composition:

• 250 g fresh porcini mushrooms
• 800 g potatoes
• 1 carrot
• Parsley
• 1 onion
• 1 tbsp. spoon of fat
• 1 tbsp. a spoonful of sour cream
• leek
• tomatoes
• greens
• spices

Potato soup with fresh mushrooms can be cooked in meat or bone broth, as well as vegetarian.Finely chop the roots of fresh mushrooms and sauté with fat, chop the caps and cook in broth or water for 30 - 40 minutes. Before preparing the soup from fresh white mushrooms, cut the vegetables into slices, chop the onion and sauté everything together with fat. Cut the potatoes into cubes. Put sautéed mushroom roots, vegetables and potatoes in boiling broth with mushrooms and cook for 15 - 20 minutes. In 5 - 10 minutes. before the end of cooking, add chopped tomatoes, a limited amount of bay leaves and pepper grains.

Serve the soup with sour cream and herbs.

How to cook fresh porcini mushroom soup

Composition:

• 500 g fresh porcini mushrooms
• 500 g potatoes
• 200 g roots and onions
• 2 tbsp. spoons of butter
• 3 l of water
• salt
• Bay leaf
• green onions
• Dill
• sour cream

Peel and rinse fresh mushrooms. Before cooking fresh porcini mushroom soup, cut off the legs, chop and fry in oil. Fry the roots and onions separately. Cut the mushroom caps into slices, scald, put on a sieve and, when the water drains, transfer to a saucepan, cover with water and cook for 20-30 minutes, adding diced potatoes. Then put the fried mushroom legs, roots, onion, salt, pepper, bay leaf in a saucepan and cook for another 10 minutes. When serving, add sour cream, finely chopped green onions and dill.

Fresh porcini mushroom soup with cream

Ingredients:

• 450 g fresh porcini mushrooms
• 6 - 8 potatoes
• green onions
• a bunch of greens
• 1 tbsp. spoon of butter
• 1 - 2 onions
• 1/2 - 1 cup sour cream or cream

450 g of peeled fresh mushrooms, rinse several times in cold water. Fry finely chopped onions in oil, add mushrooms, pour 12 cups of water, cook until tender, add a little salt. Then put green onions, 1 - 2 onions, a bunch of parsley, celery and leeks, season with a spoonful of flour, boil. In 20 min. before serving, add 6 - 8 slices of chopped potatoes to the soup of fresh porcini mushrooms with cream, boil. When serving, add fresh sour cream or cream and bring the soup to a boil with them. You can add ground black pepper.

How to make mushroom soup with fresh porcini mushrooms

Composition:

• 150 g fresh porcini mushrooms
• 1-2 carrots
• 2-3 potato tubers
• 1 bay leaf
• 1 tsp butter
• 2 eggs
• ½ cup sour milk (curdled milk)
• ground black pepper or parsley
• salt to taste

Before making a mushroom soup from fresh porcini mushrooms, you need to sort and rinse the boletus and cut into slices. Cut the carrots into thin slices. Cook mushrooms and carrots together in salted water for about 20 minutes. Add diced potatoes and bay leaves. Bring the soup to readiness. Then remove from heat and add butter. Season the soup with eggs mixed with sour milk, black pepper or finely chopped parsley.

Porcini mushroom soup with vegetables.

Ingredients:

• 200 g fresh porcini mushrooms
• 2 carrots
• 2-3 potatoes
• 2 eggs
• 1 tsp butter
• 1 bay leaf
• ground black pepper and salt to taste
• parsley

Peel the mushrooms and cut into slices. Peel the carrots, rinse and cut into slices. Pour 1.5 liters of water into a saucepan, add salt, put prepared mushrooms and carrots, put on fire, bring to a boil and cook for about 20 minutes. Add prepared diced potatoes and bay leaf, bring to a boil and cook over low heat until tender. Then remove from heat, add butter. Season with eggs, black pepper and sprinkle with chopped parsley.

Fresh porcini mushroom soup with chicken

Composition:

• 100 g fresh porcini mushrooms
• 1.2 kg chicken
• 200 g vermicelli
• 60 g celery root
• 25 g parsley root
• black peppercorns
• salt to taste
• parsley

Before preparing a soup of fresh porcini mushrooms with chicken, cut the prepared poultry into small portions, put in a saucepan, pour cold water, put on fire, bring to a boil, drain the water, rinse the meat in cold running water, put it back in the pan , pour cold water, put on fire, bring to a boil and cook over low heat with a low boil. Cut the peeled vegetables and mushrooms into cubes and dip in the boiling soup. When the meat is cooked until half cooked, add black peppercorns, salt and parsley.1-2 minutes before the end of cooking, add the noodles previously cooked in salted water until cooked, bring to a boil and remove from heat.

Add chopped parsley to the soup bowls before serving.

Fresh porcini mushroom soup with meat

Components:

• 350-400 g soft beef
• 1 tbsp. a spoonful of fat or butter
• celery or parsley
• 8-10 potatoes
• 200 g fresh porcini mushrooms
• 2 small pickles
• salt
• pepper
• greens
• sour cream

Cut the meat across the grain into 4–5 pieces, beat off and lightly fry on both sides. Then put it in a cooking pot, pour 1 liter of boiling water and the liquid formed in the pan when frying meat. When the meat becomes semi-soft, add the potatoes and cook until cooked through. 10 minutes before the end of cooking, add chopped pickled cucumber, boiled mushrooms and seasonings prepared and cut into pieces, continue cooking. Serve a soup of fresh porcini mushrooms with meat on the table clear or with sour cream. Sprinkle with herbs on top.

Fresh mushroom soup with onions.

Ingredients:

• 300 g fresh porcini mushrooms
• 300 g onions
• 2 tbsp. tablespoons of butter
• 1 l of broth
• salt and pepper to taste

Fresh porcini mushrooms, onions, peel, wash, cut into strips, simmer in fat. When the onion is lightly browned, put everything in the broth and cook until tender. Serve sandwiches with cheese to the soup. Slice white bread thinly, spread with butter, sprinkle with grated cheese and put in the oven for a few minutes, until the cheese begins to melt and is lightly browned.

Fresh porcini mushroom puree soup.

Composition:

• 500 g beef with bones
• 1 carrot
• 1 onion
• 400 g fresh mushrooms
• 3 tbsp. tablespoons of flour
• 1 tbsp. spoon of butter
• 1 egg yolk
• 1 1/2 cups milk
• 3 l of water
• salt to taste

Boil meat broth. Rinse and chop the mushrooms. Fry carrots with onions in fat. Put mushrooms, fried carrots and onions in a saucepan, add broth and cook for 50-60 minutes. Pass the boiled mushrooms through a meat grinder, pour milk sauce (fry the flour in butter until light yellow and dilute with milk), boil a little, then rub through a sieve, salt and cook a little more. Pour the boiled mushroom mass with broth, add oil, season with beaten egg yolk, diluted broth. Serve with fresh mushroom puree soup with white croutons.

Mushroom soup with cereals.

Composition:

• fresh porcini mushrooms - 250 g
• onion - 1 pc.
• vegetable oil - 1 tbsp. spoon
• water - 1 l
• barley grits or rice - 2 tbsp. spoons
• potatoes - 2 pcs.
• pickled cucumber or tomato - 1 pc.
• salt
• caraway
• green onions or parsley

Cut the prepared mushrooms into pieces and simmer in oil along with the onions. Boil the washed cereals in water or broth until semi-soft, then add chopped potatoes, stewed mushrooms and onions. A few minutes before the end of cooking, dip cucumber or tomato slices into the soup, boil everything together, salt. Sprinkle with herbs before serving.

Mushroom soup with tomatoes.

Composition:

• fresh porcini mushrooms - 500 g
• butter - 50 g
• onions - 1-2 pcs.
• tomatoes - 2-3 pcs.
• vermicelli - 50 g
• sour cream - 3-4 tbsp. spoons
• Red pepper
• parsley
• salt

Cut fresh mushrooms into slices and boil. Fry onion, flour, red pepper and fresh tomatoes in butter, put in mushroom broth, salt to taste, add noodles and cook until tender. Season with sour cream, herbs and pepper before serving.

Meat soup with mushrooms.

Composition:

• fresh porcini mushrooms - 100-150 g
• beef or veal with bone - 150-200 g
• carrots - 2 pcs.
• onion - 1 pc.
• water - 1 l
• fat or margarine - 1 tbsp. spoon
• flour - 1 tbsp. spoon
• sour cream - 1 tbsp. spoon
• parsley root
• salt
• pepper
• parsley or dill

Boil the meat broth. Remove the meat and cut into small pieces. Cut mushrooms, carrots, onions, parsley or celery into thin cubes and simmer in fat. When they are almost ready, sprinkle them with flour, add the pieces of meat and simmer until cooked through. Put this mixture in broth, cook for 10 minutes, add salt and pepper to taste.When serving, put sour cream and sprinkle with finely chopped dill or parsley.

Mushroom soup with garlic and pepper.

Composition:

• fresh porcini mushrooms - 500 g
• onions - 2-3 pcs.
• corn flour - 1 tbsp. spoon
• cilantro
• parsley
• Dill
• garlic
• pepper
• salt
• peeled walnuts - 0.5 cups

Boil fresh mushrooms, put in a colander and cut into strips. Fry finely chopped onions in butter, add mushroom broth and simmer a little. Put mushrooms and onions into broth. When it boils, dilute the flour in half a glass of broth and pour into the soup. Cook for 10 minutes, add finely chopped herbs, salt, crushed garlic and chilli. Boil for another 5 minutes, then remove from heat and add crushed nuts. Season with fresh herbs before serving.

Summer mushroom soup.

Composition:

• fresh porcini mushrooms - 300 g
• carrots - 1 pc.
• parsley - 1 root
• celery - 0.5 root
• onion - 1 pc.
• butter - 50 g
• young potatoes - 300 g
• water - 1.5-2 liters of water
• cabbage - 0.25 head of cabbage
• cumin - 0.5 tsp
• garlic - 2 cloves
• a pinch of marjoram
• salt
• lard - 40 g
• flour - 2 tbsp. spoons

Heat oil in a saucepan, add chopped roots, diced onion, chopped mushrooms and simmer in a covered saucepan for about 5 minutes. Then pour in 250 ml of water, put in peeled and diced potatoes, cook for about 10 minutes. Heat lard in a frying pan, add flour, fry until golden brown, pour everything into hot water and mix thoroughly so that no lumps form. Add crushed caraway seeds, finely chopped cabbage, salt. When the cabbage is cooked, add the garlic and marjoram, ground with salt. Green peas and beans can be used instead of cabbage.

Watch the recipes for soup from fresh white mushrooms in the video, which shows the basic cooking techniques.