How to make puree soup from dried porcini mushrooms

Puree soup made from dried white mushrooms is a dish that will not leave you dissatisfied. It is difficult to convey the bright aroma of mushrooms, delicate texture and pleasant taste of this dish in words, you just have to try it. To make the soup even more tender, with a velvety structure, it is better to fry it in butter, and add sour cream at the very end. After all, the classic “mycelium” with wild mushrooms is not complete without sour cream. You can make mushroom puree soup from fresh forest mushrooms, and in particular from porcini mushrooms, but for some reason it is from dried mushrooms that the most aromatic soup is obtained.

Preparation

1. Pour dried porcini mushrooms into a bowl and pour boiling water over them, let stand for half an hour.

2. While the mushrooms are steeping, prepare the vegetables for the puree soup. Cut the potatoes randomly into small pieces.

3. Finely chop the onions.

4. Melt the butter in a frying pan. You can also use regular refined for frying; a tablespoon will be enough. Drain the water from the mushrooms, cut especially large pieces into several pieces. Fry the mushrooms and onions for 5 minutes over low heat.

5. Place the fried mushrooms and onions in the pan with the potatoes.

6. Add water to the pan, add salt, spices and seasonings - you can get by with a bay leaf and black and allspice peas. An umbrella of cloves will also not be superfluous, the main thing is not to overdo it with spices.

7. Cook the soup for 20–25 minutes after the water boils.

8. Next, remove the bay leaf and other spices from the pan. You can now puree the soup using a blender.

Mushrooms are a unique gift from nature: protein, vitamins B, A, PP, D, lecithin, fiber, essential oils, minimal calorie content. There are an incredible variety of recipes with these “forest inhabitants” - from traditional to original. Mushrooms are dried, salted, pickled, stewed, baked, steamed. And what wonderful first courses they turn out to be! They fit perfectly into a healthy nutrition system: low in calories, but giving a feeling of long-term satiety. Mushroom puree soup from porcini mushrooms is a recipe that is ideal for supporters of pp and a healthy lifestyle.

However, other people, as practice shows, do not remain indifferent. A tasty, aromatic, healthy and dietary lunch is guaranteed with this soup! I have 2 favorite versions of cream of mushroom soup - fresh and dried white ones.

Adviсe

• Cream of porcini mushroom soup (dried) should only be served hot. For this reason, it needs to be cooked in small quantities, at a time.
• Soup made from dried white mushrooms with a puree-like consistency is very satisfying. Therefore, a standard serving for an adult should not exceed 300 ml.
• Hard cheeses go well with creamy soup made from dried mushrooms (white). They can be grated and served with soup on a separate plate. You can also sprinkle cheese on each individual serving.

Which recipe to choose

Whites purchased or collected from the forest must be processed as soon as possible: sorted, cleaned of debris, and washed in running water. If there are more mushrooms than needed according to the recipe, it is easy to freeze the excess in the chamber and use it later, after defrosting, just like regular fresh ones.

What else is good about white ones - you don’t need to boil them for a long time in several waters, thoroughly wash the sand - just pour boiling water on them, wait for them to cool, rinse them and you can cook either cream of mushroom soup from porcini mushrooms or any other dish.

By the way, these pureed soups can be prepared not only from white ones - champignons, chanterelles and any other mushrooms are also suitable. But only real forest boletus will give a breathtaking aroma.

Fresh porcini mushroom soup

According to this recipe, we prepare the creamy porcini mushroom soup without cream, but the delicate creamy taste will be clearly felt, since the recipe contains milk with a low fat content.

Milk only emphasizes the unique taste and aroma of mushrooms.

Calorie content of cream of milk soup with mushrooms - only 30 kcal per 100 g

! That is, per serving - no more than 100 kcal!

Ingredients

• mushrooms – 700 g
• water - 1 tbsp.
• milk - 1 tbsp.
• onion and carrot (small) - 1 pc.
• pepper, salt - to taste
• greens - optional.

Preparation

1. Before preparing creamed porcini mushroom soup, you need to pour boiling water over them for 15-20 minutes, drain the water, and squeeze out the white mushrooms. Afterwards, cut the mushrooms into slices. Fill with water.
2. Place the whole onion and carrot into the pan with the mushrooms. After boiling, cook for 15-20 minutes, reducing the heat.
3. We boil the milk.
4. Carefully remove the onion and carrots from the broth.
5. Set aside a few slices of mushrooms to decorate the dish in plates.
6. Blend the broth with mushrooms in a blender until smooth.
7. Pour milk into the puree and dilute it to the desired thickness. Add salt and pepper.
8. Serve sprinkled with herbs, with homemade rye bread croutons or rye bread. Bon appetit!

You can prepare this creamy soup from frozen porcini mushrooms, we use the same recipe. Before cooking, slightly defrost the white ones.

Instead of milk, you can add 100 grams of grated cheese (with a low fat content) to the hot puree - you will get a richer and thicker dish.

Cook dried white soup puree in multi

How to make cream soup from dried porcini mushrooms?

It’s easier and more convenient to prepare this soup in a slow cooker!

By the way, dried mushrooms make soup more flavorful than fresh ones.

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For this first course, we take young potatoes (they contain fewer calories and carbohydrates), that is, they will be more balanced.

What you will need

• dried mushrooms - 200 g
• small carrots - 1 pc.
• medium potatoes - 4 pcs.
• small onion - 1 pc.
• water - 2 tbsp.
• salt, spices - to taste
• low fat cheese - 50 g
• greens (parsley, dill)

How to cook

1. Pre-soak dried mushrooms in hot water for at least 2 hours. We drain the water from them. If you pour cold milk over it for the whole night, then by the morning the mushrooms will turn out just like fresh
   !
2. Finely chop the onion and carrots. Simmer in a frying pan (preferably with a non-stick coating) or saucepan with 1-2 tablespoons of water.
3. Cut the caps and legs into slices.
4. Place mushrooms, onions, carrots, and potatoes into the multicooker bowl. Pour water.
5. Set the “Soup” mode (or “Stew” for 1 hour, depending on the model).
6. Beat the prepared vegetables until smooth, transfer them to a blender, gradually adding broth. Add salt and pepper to taste (other spices optional).
7. Divide the pureed soup from dried porcini mushrooms into broths. Sprinkle with herbs and grated cheese. Bon appetit!

• After picking or purchasing mushrooms, you should store mushrooms in the refrigerator not in a plastic bag, but in a glass or ceramic container. And no more than 5-6 hours!
• Dried mushrooms are stored in a dark, dry, cool place in a glass jar or canvas bag.
• It is better to prepare pureed white soups at a time in small quantities. After heating, they are no longer so tasty and aromatic!
• Doctors do not recommend giving mushroom dishes to children under 7-10 years of age. Children at this age do not yet produce an enzyme capable of digesting fiber - fungin.

Calories: Not specified

Cooking time:
Not specified
If you love mushrooms, then I suggest making you a puree soup of dried porcini mushrooms with cream. Soup can be prepared from dried mushrooms all year round. Porcini mushrooms are especially tasty. For soup, I recommend choosing clean, large, dry porcini mushroom slices without dark spots. Mushrooms should not crumble into dust. The aroma of quality mushrooms begins to spread when the jar is opened. You can use any processed cheese, but the variety with the addition of mushrooms will be most suitable. I also want to draw your attention to. You will need (for 2.5-3 liters):

- dried porcini mushrooms - 150 grams, - large potatoes - 2 pieces, - onions - 1 piece, - processed cheese - 1 piece, - cream 30% fat - 150 grams, - bay leaf - 1 piece, - allspice - 2 - 3 peas, - vegetable oil - 1-2 tablespoons.

Recipe with photos step by step:

Soak mushrooms overnight in cold water. In the morning, rinse the mushrooms thoroughly and carefully inspect them so that no sand or dirt remains. Place the mushrooms in a saucepan, cover with cold water, add a clove of garlic. Cook for 30-40 minutes over low heat. Peel and cut the potatoes into cubes and add to the soup, cook for 10 minutes. Finely chop the onion. Heat vegetable oil in a frying pan, add onion and fry until light golden brown. Add fried onions to the soup. Add allspice and bay leaf. Cook for 4 minutes. Cut the processed cheese into pieces, put it in the soup and bring to a boil. Remove bay leaf and allspice. Blend the soup with a blender until smooth. Salt and pepper. Pour in the cream, stir, bring to a boil. Remove from heat and pour into plates. You can put herbs or homemade garlic croutons on top. Decorate with cream. Serve with black bread. I'm sure you'll like this one too. The mushroom soup turns out very thick. If desired, it can be diluted with milk.

Adviсe:

If you are in a hurry, soak the dry mushrooms in hot water and after an hour you can cook them. — For ease of whipping, you can separate the thick of the soup from the broth using a colander and grind it with a blender. Then add the remaining broth and continue cooking according to the recipe. — For holiday serving, you can serve in a bread pot. Cut off the top of the bun, remove the pulp and pour in a portion of the soup. Cover with a bread “lid”. — It is best to season the soup with fresh ground pepper.

A wonderful way to prepare soup from dried mushrooms is puree soup.

It has firmly entered the world culinary practice, thanks to its taste and ease of preparation.

In this article we will look in detail at how to prepare a delicious aromatic puree soup from dried porcini mushrooms and adding potatoes and cream.

Cream soup with champignons and dried porcini mushrooms

The soup is a puree of dried porcini mushrooms and fresh champignons that has an unusual taste.

This dish will diversify the menu of any festive event. The cream soup turns out rich, aromatic and very rich.

Ingredients

• Fresh champignon mushrooms – 90 gr.
• Dried porcini mushrooms – 100 gr.
• Carrots – 80 gr.
• Onion – 70 gr.
• Potatoes – 250 gr.
• Flour – 30 gr.
• Sour cream – 100 gr.
• Cream, 15% fat - 50 ml.
• Fresh dill greens – 80 gr.
• Boiled chicken egg – 4 pcs.
• Grows. oil – 40 ml.
• Ginger, pepper, bay leaf, salt.
• Drinking water – 2 liters.

Preparation

1. Dried mushrooms should be washed and left in water for 2 hours at room temperature. This will make them soggy and easy to cut into small pieces.
2. In a saucepan you need to boil peeled and chopped potatoes and carrots. The broth is salted and peppered to taste. At the end of cooking, add a bay leaf, which is then removed from the broth.
3. The onion is cut into cubes.
4. The champignons are cleaned and cut into small pieces.
5. Pour oil into the frying pan and add onions. When it turns slightly pink, flour and squeezed and chopped porcini mushrooms are added. The ingredients should be sautéed with constant stirring for about 15 minutes.
6. Fresh champignons, as well as sautéed mushrooms with onions and ginger are placed in a pan with boiled vegetables. All ingredients are ground or kneaded. For these purposes, you can use a mixer, potato masher or blender.
7. The finished liquid “gruel” of cream of soup must be brought to a boil. When the contents of the pan are covered with bubbles, pour cream into it. After a minute, remove the cream soup from the heat.
8. Parsley needs to be washed and chopped. Cut boiled eggs into slices.
9. Sour cream, a piece of egg and parsley are used as a decoration for each individual serving.

There is no meat or meat broth in this soup, but it is still very filling. This fact must be taken into account when creating a menu for the holiday table.

Description of the dish

Mushroom soup itself began to be prepared in ancient primitive times.

, using wild mushrooms and herbs, and puree soup came to us from French cuisine and, with the development of kitchen technology, gained wide popularity.

Recipe ingredients and calorie content

Basic recipe

It is customary to consume dried porcini mushrooms only here.

Therefore, the recipe below is unique to world cuisine.

Ingredients:

• dried porcini mushrooms (70 g);
• potatoes (2 pcs.);
• bulb (1);
• sour cream (95 g);
• sunflower oil (10 g);
• salt (1 g);
• water (3 glasses);
• ground pepper to taste.

Important!

In order for the soup to have a thick consistency, you should use potatoes in it.

Those who for some reason do not want to eat potatoes can replace them with peeled zucchini or rice, however, you must remember that rice in this case needs to be strongly boiled

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1. Rinse the dried porcini mushrooms thoroughly and place in a deep bowl. Pour two fingers of cold water over the mushrooms, cover the container and let the mushrooms swell for about three hours.
2. After swelling, drain the water from the mushrooms, squeeze out the mushrooms themselves and dry with kitchen napkins.
3. Heat sunflower oil in a frying pan and sauté pre-chopped onions in it.
4. When the onion is browned, after about 2-3 minutes, add mushrooms to it.
5. Keep the mixture on low heat for about 10 minutes, then transfer the contents of the frying pan to the main soup container and add water.
6. Wash the peeled potatoes and chop them into small cubes, place them in a saucepan along with salt and ground pepper.
7. Heat the soup over medium heat for about 20 minutes, after this time, grind the mixture with a blender, boil, and gradually add sour cream to the soup.
8. Pour the soup into bowls, garnish with herbs and serve.

Serve mushroom soup - puree with dill, green onions, parsley, cilantro.

Mushroom soup is sometimes served in a bowl made from bread. Any round loaf is suitable for this, preferably yesterday's, cut in half and with the crumb taken out.

A simpler serving is also possible - as for all soups - puree, deep plate or soup cup.

Watch the video to prepare puree soup from dried mushrooms:

A simple recipe for mushroom soup - mashed potatoes with potatoes will delight those who do not like to cook for a long time.

Ingredients:

• dried mushrooms (300 g);
• potatoes (600 gr);
• onions (2 pcs.);
• cream (0.5 l.).

Step-by-step cooking recipe:

1. First, cut the potatoes into small cubes and boil in a separate bowl until tender.
2. Chop the onion and sauté in vegetable oil.
3. Pre-soaked mushrooms must be washed, chopped and combined with onions. Cook the ingredients together for 2-3 minutes.
4. When ready, place all the products in a blender, use it to chop and mix everything until smooth.
5. Next, pour the resulting soup into a saucepan, add cream and spices to taste. Boil over medium heat.

Potato broth and mushroom broth make a very delicate but very nutritious combination.

The cooking process itself is simple and does not take much time, but it can please many, especially in the winter season.

Mushroom soup - mashed potatoes with potatoes is usually served warm, garnished with edible herbs or small croutons.

Excellent puree soups are made from various vegetables: or,

Many housewives have been faced with the fact that there are no fresh mushrooms on hand, but they really want to prepare soup with a characteristic aroma and taste. What to do in such a situation - run headlong to the store and look for the missing component? In fact, this is unnecessary, check your bins - perhaps there are dried mushrooms lying around somewhere, and they will come to the rescue. And you will learn how to prepare a delicious stew of dried mushrooms in your own kitchen at home from our detailed recipes. For clarity, we have prepared a photo.

Mushroom soup with olives and cheese

This soup is a variation of the usual pureed mushroom soup. Its distinctive feature is an interesting sourish taste.

Ingredients:

• the same as in the recipe for simple mushroom cream soup
• additionally: half a lemon, 30 g olives

Preparation:

The preparation is not much different from preparing a regular cream of soup, but here you need to add freshly squeezed lemon juice and olives to a blender.

Dried mushroom soup

Ingredients

Servings: – +

• dried porcini mushrooms (or champignons) 70 g
• potatoes 2 pcs.
• onion 1 pc.
• sour cream 95 g
• sunflower oil 10 g
• water 3 glasses
• salt to taste
• ground black pepper to taste

Per serving

Calories: 145 kcal

Proteins: 5.6 g

Fat: 6.2 g

Carbohydrates: 16.7 g

60 min. Video recipe Print

Volga region soup recipe

I learned the recipe for this soup when I was visiting relatives on the Volga - hence the name. The soup differs from the classic one in the absence of onions and the presence of several types of mushrooms - namely, oyster mushrooms and porcini mushrooms, although, as I was told, champignons can also be used.

Ingredients:

• the same as in the classic version, but no bow
• 75 g oyster mushrooms
• 75 g porcini mushrooms

Preparation:

The same as in the classic recipe, only the mushrooms are fried without onions.

Cream soup of dried mushrooms with cream

Cooking time:

1 hour

Number of servings:

12

Energy value

• calorie content – ​​177.9 kcal;
• fats – 8.1;
• proteins – 8.5;
• carbohydrates – 17.8.

Ingredients

• dried mushrooms – 200 g;
• potatoes – 5 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• cream 20% – 150 ml;
• processed cheese – 100 g;
• butter – 50 g;
• water – 1.5 l;
• parsley - 3 sprigs;
• salt - to taste;
• ground black pepper - to taste.

Step-by-step preparation

1. Dried mushrooms must be soaked in cold water for 3 hours in advance. After that, put them on the fire and cook for 30 minutes.
2. Next, we will need to strain the resulting broth, remove the mushrooms from it and squeeze them out of excess moisture.
3. Add water to the concentrated broth to dilute it a little, and put it on medium heat. While the broth is heating up, clean and wash the vegetables. Chop the carrots and potatoes into small cubes and place them in the pan.
4. Finely chop the onion and saute it in butter for 2 minutes over low heat. After this, add the mushrooms and fry, remembering to stir, for 7 minutes.
5. When the vegetables are almost ready, add pre-fried mushrooms and onions to them. Let the stew boil and carefully blend everything into a homogeneous, aromatic mass using a blender. Let the soup cook for another 10 minutes.
6. At this time, grate our processed cheese on a medium grater and begin to gradually introduce it into the soup along with cream (to make it thicker, it is advisable to use a product with a large percentage and not replace it with milk). Bring to a boil, season with spices and leave to cook for another 5 minutes.

Our hearty creamy mushroom soup is ready, remove it from the heat and sprinkle with pre-chopped herbs. We need to fix it

Mushroom soup with barley

We looked at all the main types of mushroom soups. What follows are only different variations of the previous dishes, so I think there is no point in writing the same thing several times. Recipes will refer to previous versions, and the differences will be described in the instructions for preparing this soup.

Ingredients:

• Same as in the classic soup recipe
• Additionally: ground black pepper, 1.5 tbsp. l. pearl barley and 1 large carrot.

Preparation:

The soaked mushrooms are cut into cubes and cooked for about 40 minutes over medium heat. After this, you need to add pearl barley and grated carrots to them.

The onions are sautéed separately. It is also added to soup.

After a few minutes, you need to add spices and herbs and leave the soup to rest for 30 minutes.