Porcini mushroom soup with potatoes: recipes from dry and fresh

A fragrant and hearty porcini mushroom soup with potatoes will become a frequent guest on the table, you just have to learn how to cook it correctly. The recipes for making mushroom soups on this page will maximize the possibilities of your everyday family menu.

Choose a method of making mushroom soup with fresh or dried boletus. All of them are checked by experts to ensure that the composition corresponds to the typical organoleptic properties of the food standard. You can cook the usual mushroom pickle and season it with butter and sour cream when serving. Or you can experiment and try to cook a puree soup with the addition of different vegetable crops.

Mushroom soup with porcini mushrooms with potatoes

Ingredients:

  • 300 g potatoes
  • 300 g porcini mushrooms
  • 100 g carrots
  • 2 onions
  • 200 g pearl barley
  • 30 g butter
  • 100 g sour cream
  • parsley
  • Bay leaf
  • ground black pepper
  • salt

In order to prepare porcini mushroom soup with potatoes, sort the pearl barley, rinse, add cold water and cook for 4 hours.

Wash the potatoes and carrots, peel and cut into strips.

Rinse the mushrooms thoroughly, detach the caps from the legs and cut into pieces.

Put the prepared ingredients in a saucepan with pearl barley, salt and cook over low heat.

Peel the onion, chop and fry in melted butter until golden brown, then add the mushroom legs cut into slices and bring to readiness over low heat, stirring constantly.

5 minutes before the end of cooking, put the onion with mushrooms in a saucepan, pepper, add bay leaves, finely chopped parsley, cover and leave for 20 minutes.

Pour the finished soup into portioned bowls and season with sour cream.

Dry porcini mushroom soup with potatoes

Ingredients:

  • Potato
  • Milk
  • Bouillon
  • dried or fresh porcini mushrooms
  • onion
  • pepper
  • salt

We prepare the soup from dry porcini mushrooms with potatoes as follows: peel the potatoes and boil them in slightly salted water. Turn the finished potatoes through a meat grinder. Pour the puree with hot milk and stir thoroughly. Then dilute this puree with hot broth and stir, in the end you should get a soup of the desired thickness. Fry mushrooms, dried or fresh, in oil with shredded onions. Pepper and salt the mushrooms. Put the finished mushrooms in the soup and boil again.

Dried porcini mushroom soup with potatoes

  • 8-10 g dried mushrooms
  • 200 g potatoes
  • 25 g carrots
  • 30 g celery
  • 12-15 g onions
  • 3 g flour
  • 1 clove of garlic
  • Water
  • Caraway
  • greens

Cut carrots and celery roots into strips and sauté. Boil dry mushrooms soaked in water and cut into strips. Cut the potatoes, put them in a boiling broth and cook until half cooked. Add caraway seeds, mushrooms, roots, onions to the browned flour and simmer for 6-8 minutes. Then put the dressing in the soup and cook until tender. Add garlic pounded with salt, chopped parsley to the soup of dried porcini mushrooms with potatoes and season with the decoction of the roots.

Fresh porcini mushroom soup with potatoes

Composition:

  • potatoes - 700 g
  • fresh porcini mushrooms - 220 g
  • root vegetables and onions - 200 g
  • oil - 2 tbsp. spoons
  • herbs, spices, salt to taste.
  1. Peel and rinse fresh porcini mushrooms.
  2. Cut off the mushroom legs, chop and fry in oil.
  3. Separately fry root vegetables and onions in porcini mushroom soup with potatoes.
  4. Cut the mushroom caps into slices, scald them, put them on a sieve, and when the water drains off, put them in a saucepan, fill them with water and cook for 40 minutes.
  5. Then add diced potatoes, fried mushroom roots, root vegetables, onions, spices, salt and cook for another 20-30 minutes.
  6. When serving, it would be good to season the soup with sour cream or semolina, herbs (dill and green onions).

Cream of porcini mushroom soup with potatoes

Composition:

  • potatoes - 500 g
  • fresh porcini mushrooms - 400 g
  • vegetables - 200 g
  • onions - 100 g
  • sour cream - 200 g
  • flour - 1 tbsp. spoon
  • pearl barley porridge - 300 g
  • noodles - 100 g
  • chopped greens - 1 tbsp. spoon
  • spices, salt to taste

In order to prepare a cream of porcini mushroom soup with potatoes, pour vegetables with boiling water, salt, cook until soft. We carefully wash the fresh mushrooms, clean, chop finely, cook in a little water along with chopped onion slices. Mushroom broth must be filtered. Season the mushrooms with flour mixed with cold broth. Add potatoes and vegetables. Boil, salt, season with pepper, dill, chopped parsley, sour cream. Serve with lazanki (homemade noodles cut into small squares), pearl barley porridge, dumplings.