Cream of porcini mushroom soup (with cream, with bacon): recipes

Prepared by: Ira Samokhina

11/22/2017 Cooking time: 1 hour 0 minutes

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Let me share with you how to prepare creamy soup with porcini mushrooms. An ideal dish for a romantic dinner. The soup does not require much attention, but it turns out with an incredibly delicate taste.

Cream of mushroom soup with croutons

480 ml cream (from 10%);
20 ml sunflower oil;
650 g frozen porcini mushrooms;
400 g potatoes;
3 slices of bread;
3 cloves of garlic;
50 g onion;
25 g dill;
120 g carrots;
5 g herbs.

Time – 1 hour.

Calories – 83.

Preparation:

First you need to peel the onion and cut it into small cubes;
Heat all the sunflower oil in a deep frying pan over low heat;
Place onion in oil and sauté until golden;
Later, add frozen mushrooms and leave to fry for ten minutes, stirring constantly. There is no need to defrost the mushrooms first;
After a while, set the pan aside from the heat for a couple of minutes;
Cut the peeled carrots into small cubes;
Wash the potatoes, peel them and also cut them into small pieces;
Take a pan, fill it with water and cook potatoes and carrots at the same time for twenty minutes;
After this, drain a little of the water from the pan and replace it with the mushroom mixture from the frying pan;
Using an immersion blender, puree the entire mixture;
Turn on low heat under the pan and stir the contents constantly until it boils;
After this, carefully pour in the cream and add salt to taste;
Stir, wait until it boils again, pour into plates and add washed and chopped dill;
Cut the bread into cubes. In a separate frying pan, fry the crackers in a small amount of oil, adding peeled garlic cloves and a pinch of herbs. Serve in a separate bowl with the soup or place a few croutons directly into it.

How to cook “Creamy soup with porcini mushrooms”

Fry the onions and leeks in olive oil until translucent.

Add chopped mushrooms to the onion and fry for 8-10 minutes.

Add sifted flour and mix. Fry mushrooms with onions until golden brown.

Pour wine, cook over low heat.

When the wine has evaporated a little, add the broth, bay leaf and thyme sprig. Simmer the soup over low heat for 30 minutes.

When the broth has boiled for the allotted time, remove the bay leaves and thyme from it. Break the bread slices into small pieces and add them to the soup. Let the bread soak for 30 seconds.

Transfer the contents of the pan to a blender and blend, gradually increasing speed. Strain the soup and gradually add olive oil until the texture of the soup is smooth and uniform.

Cream soup of porcini mushrooms with cream

420 g fresh porcini mushrooms;
220 ml water;
25 g dried porcini mushrooms;
1 onion;
5 g mustard seeds;
1 clove of garlic;
30 ml sunflower oil;
2 potatoes;
35 g butter;
950 ml chicken broth;
190 ml cream 20%;
10 g parsley.

Time – 1 hour and 10 minutes.

Calories – 116.

Preparation:

Dried mushrooms must be poured with boiling water and allowed to swell for about twenty minutes;
Peel the onion and cut into half rings;
Peel the garlic too and pass through a press;
Take medium-sized potatoes, peel them, wash them and cut them into cubes;
Wash fresh mushrooms, cut into convenient pieces;
Heat both types of oils in a saucepan, and then add the squeezed garlic, onion and mustard seeds;
Mix everything and fry until the onion becomes softer;
Place the mushrooms here and mix them with the rest of the mixture until all the moisture has evaporated;
Remove dried mushrooms from the water, remove moisture, cut them into small pieces;
Add them along with potatoes, broth, soaking water to the fried mass in a saucepan, add salt and stir;
Take one glass of liquid from the soup, mix the rest with a blender with cream until smooth;
If necessary, add liquid from the glass to improve the consistency. Boil;
Wash and chop the parsley, add to the soup when serving.

How to make cream of porcini mushroom soup

You can prepare cream soup from fresh, dry or frozen porcini mushrooms. Before cooking, fresh mushrooms must be sorted, washed and peeled; dried mushrooms must be filled with water and broth prepared; frozen mushrooms must be thawed at room temperature.

For creamed mushroom soup, you should use the freshest possible cream to avoid curdling during cooking. The fat content of this product can be any, depending on the preferences of the cook.

Vegetables for cream soup must be selected fresh, without rot or mold. The size of the products is not so important.

The consistency of the puree soup should not be too thick or too thin. Dilute the food with heated cream, milk or broth. Very thin cream soup can be thickened with egg, flour or semolina.

The characteristic mushroom taste can be emphasized by garlic croutons, nuts or cheese, which is grated when serving the puree soup. You can also add powder made from dried boletus to enhance the characteristic aroma and taste.

Attention! Do not overdo it with seasonings and spices, as they can cover the main component of the cream soup - porcini mushrooms.

Cream soup of fresh porcini mushrooms

To prepare puree soup from fresh porcini mushrooms without cream, you will need:

porcini mushrooms – 1050 g;
onion – 1.5 pcs.;
carrots – 1.5 pcs.;
milk – 1.5 cups;
water – 1.5 cups;
vegetable oil - for frying;
salt, pepper, herbs - to taste.

Cream soup with porcini mushrooms

Cooking method:

Porcini mushrooms are poured with boiling water and left for 20 minutes. Then they are squeezed out, cut into pieces, and the liquid is drained.
Whole peeled onions and carrots are boiled together with boletus mushrooms for 15 minutes after boiling.
The milk is boiled and the vegetables are removed from the pan. Beat the remaining mass with a blender until pureed, gradually adding milk and bringing to the desired consistency. Salt, pepper and sprinkle with herbs, depending on the preferences of the cook.

Frozen porcini mushroom soup

There is a recipe for creamy soup made from frozen porcini mushrooms. For it you will need:

porcini mushrooms – 600 g;
potatoes – 700 g;
onion – 150 kg;
water – 1.5 l;
cream – 300 ml;
olive oil - for frying;
pepper, salt, herbs - according to the preferences of the cook.

Puree soup with frozen boletus mushrooms

Cooking method:

Boletus mushrooms are moved from the freezer to the refrigerator in advance. The liquid after defrosting is drained.
The onion is chopped and sautéed. Then chopped porcini mushrooms are added to the vegetable. Frying takes approximately 10 minutes.
In a saucepan, bring the water to a boil, then transfer the onion-mushroom mixture into the container and place the potatoes, cut into medium-sized cubes. The contents of the pan are boiled until the potatoes are ready.
Most of the broth is poured into a separate bowl. The concentrate is pureed using a blender, gradually adding broth and bringing to the required consistency. The resulting cream soup from frozen porcini mushrooms is boiled, and then cream is added, salt, pepper and brought to a boil again.

Soup-puree of dry porcini mushrooms

If the cook has dried porcini mushrooms, then you can make a delicious cream soup from them. It will require:

dry porcini mushrooms – 350 g;
potatoes – 9 pcs.;
cream 10% - 1 glass;
carrots – 2 pcs.;
butter – 100 g;
garlic - a few cloves;
onion – 2 pcs.;
water – 2.8 l;
salt, pepper, herbs - to taste.

Dried boletus soup puree

Cooking method:

Dry porcini mushrooms are kept in cold water for 2-3 hours, and then boiled for half an hour. Then they are squeezed out, and the broth, if necessary, is diluted with water and placed on the stove.
Peel the potatoes and carrots, chop them into small cubes and add them to the mushroom broth.
At the same time, you need to chop porcini mushrooms and onions, pass the garlic through a garlic press and fry in butter. The onion-mushroom mixture is added to the vegetables when the latter reach a state of semi-preparedness.
After the cream soup boils, puree it using a blender. Then it is brought to a boil again, gradually adding cream. Puree soup made from dried white mushrooms is salted, peppered and seasoned with herbs to the taste of the cook.

Cream of mushroom soup with bacon and garlic croutons

4 strips of bacon;
4 g nutmeg;
70 g dried porcini mushrooms;
1 carrot;
180 ml cream 10%
5 g dried dill;
4 cloves of garlic;
2 slices of black bread;
2 potatoes;
1 onion;
25 ml butter;
25 ml olive oil.

Time – 1 hour and 20 minutes.

Calories – 153.

Preparation:

Peel the onions and garlic. Cut the whole onion and half the garlic into half rings;
Mix both types of oil in a frying pan and fry the onion and garlic in them for seven minutes;
Cut the peeled carrots into thin slices and add to the onion, fry the mixture for another ten minutes;
Pour warm water over the mushrooms and let them swell for fifteen minutes, after which they are removed from the water, cut into small pieces and added to the mixture in the frying pan;
Simmer for ten minutes;
Cut the peeled potatoes into pieces and place in a saucepan;
Pour water into the same pan so that it does not cover half of the top pieces of potatoes. The water must be hot;
Add nutmeg, dried dill and a little white pepper here if desired;
When the potatoes are ready, add the mushroom mixture to it, bring to a boil again and blend with a blender until pureed. Add cream, beat again.
Fry the bacon a little in a dry frying pan and take it out on a napkin. It should be crispy;
Cut the pieces of bread into cubes and put them in the frying pan where the bacon was just;
Chop the second half of the garlic with a knife and add to the pan;
Fry the bread until golden brown;
Pour the soup into bowls, add a strip of bacon and garlic croutons.

Recipe No. 2 creamy mushroom soup

For comparison and to have a choice - another delicate cream soup with mushrooms and cream with step-by-step photos.

This soup is delicious even without salt and pepper.

For serving, use fresh parsley. Parsley generally goes very well with porcini mushrooms.

Ingredients and preparation of creamy mushroom soup

dried porcini mushrooms 15 g
potatoes 2 pcs.
cream 30% 50 g
parsley
salt, pepper to taste

Cut the peeled potatoes into cubes and soak for 30 minutes. mushrooms in warm water. Cook the mushrooms - 15 minutes is enough. As soon as the mushrooms are cooked, take them out of the water and grind them in a blender along with the cream.

Boil the potatoes in the broth in which the mushrooms were cooked. Cool the finished potatoes and add them to the blender with the chopped mushrooms. Grind all ingredients together.

Then add 200-250 ml of broth and beat the soup again until creamy.

Pour the soup into bowls. Chop the parsley and decorate the top with creamy mushroom soup.

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Multicooker recipe

300 g porcini mushrooms;
110 ml cream;
1 carrot;
3 green onions;
3 sprigs of parsley;
2 sprigs of dill;
2 potatoes;
420 ml water;
1 onion;
2 cloves of garlic;
10 g salt;
4 g black pepper.

Time – 1 hour and 5 minutes.

Calories – 114.

Preparation:

Peel garlic and onions, and peel carrots and potatoes;
Cut the onion into small cubes, garlic into thin slices;
Cut the potatoes into cubes, carrots into cubes or into cubes;
Wash and clean the mushrooms, remove the roots, cut into slices;
Rinse all the greens under water and chop finely;
Place potatoes, onions, carrots, herbs, garlic, mushrooms into the multicooker bowl;
Pour the indicated amount of water here and season, mix everything;
Close the lid and select the “Soup” or “Steam” mode and set the time for half an hour;
After the time has elapsed, let the soup stand for another fifteen minutes, after which it needs to be poured into a blender bowl;
Grind everything to a puree and pour it back into the multicooker container;
Place it in the recess of the device and pour in the cream, stir;
Select the “Warming” mode for seven minutes, then serve the creamy porcini mushroom soup in bowls and garnish with the remaining herbs.

Chef tips

Some chefs advise mixing fresh and dried mushrooms when cooking. Dried mushrooms have so much more flavor when fresh mushrooms add richness. Of course, porcini mushrooms can be replaced with champignons, chanterelles, honey mushrooms, etc.

It is advisable to choose cream with a high percentage of fat content. Then the consistency of the soup will be more uniform and pleasant, and it will be much more satisfying. However, if you don’t want to burden your stomach, it’s enough to take a 10% product. Be sure to use regular cream, not pastry cream, otherwise it will whip and spoil the whole dish with its sweetness. Instead of cream, you can use processed cheese at the rate of one cheese per liter of soup. The taste will be completely different, but the creamy consistency will remain.

You can use not only frozen or dried mushrooms, but also already boiled ones. It is also advisable to hold them in the frying pan for a bit beforehand to form an appetizing crust. Boiled mushrooms may require less salt, but more other spices.

Instead of water, you can use any broth: beef, pork, or just vegetable broth. Then you can take cream with a lower fat content. Spices or various vegetables can be added to the broth in advance, for example, kohlrabi or parsley root. You don't need to use them in the recipe, but they will release their flavor into the broth.

Cream of mushroom soup is a real find for housewives who don’t want to spend a long time fiddling around the stove. This is an original way to treat yourself and the whole family to a hearty and tasty lunch.