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The classic recipe for mushroom soup made from porcini mushrooms is familiar to almost every housewife. With it, you can organize a hearty meal for the whole family and even for guests. And who can refuse a plate of an appetizing and healthy first course?

As you know, classics are eternal, and mushroom soup is no exception. Therefore, for those who love stability and prefer proven things, we suggest stopping at the classic soup with porcini mushrooms.

Classic recipe for fresh porcini mushroom soup with potatoes

The classic soup recipe made from fresh porcini mushrooms is considered one of the most popular in home cooking. Each housewife, deciding how to process the mushroom harvest after the forest, will definitely leave a handful for making soup.

• 500 g of porcini mushrooms;
• 5 pieces. potatoes;
• 1 small piece. carrots and onions;
• 3 tbsp. l. rice;
• Vegetable oil;
• Salt, black peppercorns;
• 1 bay leaf;
• 3-4 sprigs of fresh dill;
• 2 liters of water or meat broth.

How to prepare porcini mushroom soup according to the classic recipe?

Rinse fruit bodies cleaned from contamination and cut into pieces.

Heat the oil in a frying pan and fry the mushrooms in it until the liquid evaporates.

Peel the potatoes, cut into cubes or wedges and place in the boiling broth.

Add fresh carrots and rice grated on a coarse grater.

Boil for 10 minutes and send the mushrooms to the broth, continue to cook until the potatoes are tender.

Peel the onion, chop finely and put in the soup.

Boil for a few more minutes, then add salt, pepper, bay leaf and fresh chopped dill.

Classic soup with fresh porcini mushrooms in a slow cooker

Use a slow cooker to preserve the beneficial vitamins and minerals contained in mushrooms in the soup.

Cooking a classic soup with fresh porcini mushrooms in a slow cooker is ideal.

• 500 g of fresh mushrooms;
• 60 g of pearl barley;
• 1 carrot and 1 onion;
• 3 potatoes;
• Butter - 30 g;
• Ground black pepper and salt - to taste;
• 2 bay leaves.

1. For the night, the sorted and washed barley is poured with cold water, left until morning.
2. All vegetables are peeled, washed and cut into small cubes.
3. Set the multicooker to the "Soup" or "Cooking" mode, add butter.
4. As soon as it melts, add the pearl barley and chopped mushrooms.
5. Pour in water and leave to cook for 60 minutes.
6. After the sound signal, all the chopped vegetables, as well as spices, are added to the bowl.
7. Turn on the "Soup" mode for 40 minutes and wait for the multicooker to turn off.
8. We serve the classic porcini mushroom soup to the table, dressing each portion with sour cream and garnish with chopped herbs.

The recipe for the classic frozen porcini mushroom soup

If you don't have a fresh forest product on hand, use a frozen one.

With frozen fruit bodies, the first dish turns out to be no less tasty and rich. In addition, even a novice housewife can master the recipe for a classic soup made from frozen porcini mushrooms.

• 300 g frozen mushrooms;
• 5 potatoes;
• 2 onions;
• Vegetable oil;
• 2 tbsp. l. pearl barley;
• 1 tsp grated celery root;
• Salt.

1. After defrosting, cut the frozen mushrooms into pieces and immerse them in boiling water.
2. We wash the barley and add it to the mushrooms, cook for 30 minutes, and in the meantime we clean the potatoes and cut into cubes.
3. We lay with mushrooms and cook until cooked, about another 30 minutes.
4. Fry onions in vegetable oil along with chopped celery - 10 minutes.
5. Put in soup, and boil over low heat for 7-10 minutes, add.
6. When serving, decorate the dish with fresh herbs.

Classic mushroom soup with dried porcini mushrooms

Classic porcini mushroom soup is also prepared with dried product.You don't need to add anything to this dish, except for potatoes and onions. However, the taste will be amazing, no one will remain indifferent.

• 50 g dried mushrooms;
• 2 onions;
• 5 potatoes;
• Salt to taste;
• 2 liters of water;
• Sour cream or mayonnaise - for serving.

We present a step-by-step description of the preparation of a delicious mushroom soup according to the classic recipe.

1. The dried fruit bodies are washed in water, poured over with boiling water, covered with a blanket and left overnight. The liquid is not poured, but filtered and added to the broth base when preparing a dish.
2. The water specified in the recipe is poured into a saucepan, and the liquid in which the fruit bodies were soaked is added, and allowed to boil.
3. The mushrooms are cut into small pieces and added to the broth.
4. Boil for 30 minutes, constantly removing the foam with a slotted spoon to make the soup light.
5. Cut the peeled potatoes into cubes and add to the mushrooms.
6. Then they peel the onion, but do not cut it, but send it whole into the soup.
7. Bring the potatoes and onions to a boil over medium heat, boil for 10 minutes and reduce the heat.
8. Cook over low heat until potatoes are cooked, about 40 minutes.

When serving, the onion is removed from the soup and discarded, and each portion is seasoned with sour cream or mayonnaise.