10 delicious soups from fresh and dried porcini mushrooms

You are waiting for dishes with cream, herbs, potatoes, wine and more.

1. Soup made with fresh porcini mushrooms and potatoes

Ingredients

• 500 g of white mushrooms;
• 2-3 potatoes;
• 1 carrot;
• 1 onion;
• 1 small bunch of greens;
• 1-2 tablespoons of vegetable oil;
• 1500 ml of water;
• salt - to taste;
• black pepper - to taste.

preparation

Mushrooms and potatoes cut into small pieces. Carrots grate on medium grater. Chop the onion and herbs.

In a frying pan heat the oil over medium heat. For 5-6 minutes Brown the onion and carrot.

The pot add the washed mushrooms, fill with water, and bring to a boil over medium heat. Season with salt, add pepper, and after 10 minutes - the potatoes. After another 10-15 minutes, Cast zazharku.

2. Soup of dried porcini mushrooms with chicken and noodles

Ingredients

• 20-30 g of dried white mushrooms;
• 2800 ml of water;
• 200 g of chicken;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 1 small bunch of dill;
• 3-4 tablespoons of vegetable oil;
• 50-70 g of noodles;
• salt and pepper - to taste.

preparation

Mushrooms soak for 10 minutes in 200 ml of boiling water. After the fold in a colander.

Chicken cut into small pieces, potatoes - average. Chop the onions. Carrot rub on a small grater. Chop the dill.

In a frying pan heat the oil over medium heat. In 5 minutes fry the carrots and onions. Constantly stir.

In a saucepan add the chicken and cover with water. Bring to boil and simmer over a low heat for 10 minutes. Pour the mushrooms and cook as much more. After add the potatoes to noodles and continue to cook for 10-15 minutes. Put the soup fried vegetables. Salt and pepper. After 15 minutes at low heat cooking dish can be served.

3. Soup of dried porcini mushrooms with the flour and sour cream

Ingredients

• 60 g of dried white mushrooms;
• 1500 ml of water;
• 450 g fresh white mushrooms;
• 1 large onion;
• 1 small bunch of dill;
• 4 tablespoons butter;
• 900 ml of the fungal or chicken broth;
• 240 g sour cream;
• 3 tablespoons flour
• salt and pepper - to taste.

preparation

Dried mushroom fold in the bowl and soak for 4 hours with hot water. After the filter the liquid through a fine sieve or gauze. Mushrooms, rinse under running water. Fold out in a colander.

Fresh mushrooms cut into large pieces, onions - medium. Chop the dill.

In a saucepan, heat the oil over medium heat. For Brown the onion for 5-7 minutes. After Cast fresh mushrooms and cook for another 15 minutes. Constantly stir.

Pour zazharku broth and simmered bring to the boil. Add the strained liquid and soaked mushrooms. Cover and simmer for 30-45 minutes.

Whisk together the sour cream with flour, not to leave lumps. The mixture was pour in 200 ml of the broth from the pan with soup and make mass homogeneous.

stirring constantly, slowly pour the sour cream and flour sauce in the pan. Cook for another 5 minutes at minimum fire. Season with salt and pepper and add the dill.

4. Soup made with fresh white mushrooms with semolina

Ingredients

• 5-6 medium white mushroom;
• 1 carrot;
• 1 onion;
• 2-3 medium potatoes;
• 3 tablespoons butter;
• 1 200-1 500 ml of water;
• 3 tablespoons semolina;
• salt - to taste.

preparation

A couple of mushrooms and carrots grate on a coarse grater. Onions cut into small pieces, potatoes - average remaining mushrooms - large.

In a frying pan heat the oil over medium heat. Fry for 5-7 minutes grated mushrooms with onions and carrots.

Sliced ​​mushrooms in a pan add up. Cover with water. Bring to the boil over medium heat and boil for 20-25 minutes. After zazharku add potatoes and leave more on the same amount. For 5 minutes until cooked sprinkle in semolina and salt.

5. Soup of dried porcini mushrooms with onions and white wine

Ingredients

• 30 g of dried white mushrooms;
• 1100 ml of water;
• 750 g of onion;
• 2-3 cloves of garlic;
• 5-7 sprigs of thyme;
• 3 tablespoons of vegetable oil;
• 1 teaspoon salt;
• 240 ml of dry white wine;
• pepper - to taste.

preparation

The bowl with dried mushrooms Pour 500 ml of water and let stand for 20 minutes. Drain off the liquid into a separate bowl. Chop mushrooms.

Onions cut into half rings. Chop the garlic. Thyme chop.

In a saucepan, heat the oil over medium heat. Add bow and half of the salt. Cook about 30 minutes, stir constantly. Sprinkle garlic and thyme, and after 5 minutes, pour the wine. Increase the heat to medium and simmer for 5 minutes or a little longer, until the boil, about half of the liquid.

In the same pot pour water from the soaked fungi and the remaining net. Bring to the boil, cover and simmer for 10 minutes. Cast mushrooms, the remaining salt and pepper. Cook another 20 minutes on low heat under the half-cover.

6. Soup from dried ceps with potatoes and rosemary

Ingredients

• 50-60 g of dried white mushrooms;
• 1200 ml of water;
• 500-600 g of potato;
• 3 onions;
• 3-4 cloves of garlic;
• 2-3 sprigs of rosemary;
• 4 tablespoons of vegetable oil;
• salt - to taste.

preparation

Mushrooms fold in the bowl, pour 500 ml of boiling water and let sit for 20-25 minutes.

Potatoes cut into medium slices, onion - small. Chop the garlic and rosemary.

In a saucepan, heat the half the oil over medium heat. For 3-5 minutes, fry the onions. Cast potatoes, rosemary, the remaining oil and cook for 3 more minutes.

Pour into the pan the remaining water, add garlic fungi and soaked with the fluid. Season with salt.

Bring to a boil over medium heat and simmer for 15-20 minutes. If the broth flavor will be too saturated, add a little water and boil for a couple of minutes.

7. Cream of fresh white mushrooms with cream

Ingredients

• 300 g of white mushrooms;
• 1 onion;
• 2 tablespoons butter;
• 500 ml vegetable or chicken broth;
• 150 ml of the cream;
• salt and pepper - to taste.

preparation

Mushrooms cut into medium-sized pieces. Chop the onions.

In a saucepan, melt butter over medium heat. For 4-6 minutes, saute the mushrooms and onions. Pour the broth and simmer for 10-15 minutes or a little longer, until the mushrooms have cooked and not sink to the bottom.

Grind the soup blender. Add the cream, salt and pepper. Stir and serve.

8. Cream of fresh and dried porcini mushrooms with thyme

Ingredients

• 25 g of dried white mushrooms;
• 200 ml of water;
• 400 g fresh white and other Wild mushroom;
• 1 onion;
• 1-2 garlic cloves;
• 2-3 sprigs of thyme;
• 2 tablespoons butter;
• 850 ml of vegetable broth;
• 200 ml of the cream;
• salt - to taste.

preparation

Add the dried mushrooms in a bowl, pour boiling water and leave for 15-20 minutes. Decant the liquid into a separate container.

Fresh mushrooms cut into medium-sized pieces. Onion, garlic and thyme chop.

In heat the oil pan on a medium heat for 5-6 minutes and fry onion, garlic and thyme. Add fresh and dried mushrooms.

After 5 minutes, pour the liquid from the broth and fungi soaking. Bring to boil and simmer for 20-25 minutes. Add the cream and season with salt. Whisk the soup blender to obtain a homogeneous mass.

9. Cream of dried porcini with wine and parmesan

Ingredients

• 20 g of dried white mushrooms;
• 750 ml of water;
• 1 large onion;
• 7-8 stalks of green onions;
• 40 g parmesan;
• 3 tablespoons butter;
• 2 tablespoons flour;
• 125 ml of dry white wine;
• 250 ml of the cream;
• salt and pepper - to taste.

preparation

Mushrooms add up in a bowl. Pour boiling water and leave for 30 minutes. Decant the liquid into a separate container, mushrooms in a colander fold.

Onions and chives chop. Cheese rub on a coarse grater.

In a saucepan, melt butter over medium heat. For 3-5 minutes, fry the onions. Sprinkle with flour and cook for another 5 minutes. Pour the wine, half the cream and liquid from the mushrooms. Stir constantly to avoid lumps. Add the mushrooms, bring to a boil and simmer for 10 minutes.

Put a few slices of mushrooms on a plate. Whisk remaining cream until thick.

Pyuriruyte soup blender until smooth. Salt, pepper, add the mushrooms and cream and mix.

Before serving, sprinkle with Parmesan cheese and green onions.

10. Soup from dried porcini mushrooms with celery

Ingredients

• 10 g of dried white mushrooms;
• 400-500 mL boiling water;
• 1 onion;
• 500 g of celery;
• 1 celery;
• 1 sprig sage;
• 2-3 sprigs of greenery - supply;
• 2 tablespoons of vegetable oil;
• 900 ml of vegetable broth (available from cube);
• salt - to taste;
• 50 ml of cream - supply;
• 1 pinch of paprika - to feed.

preparation

Put the mushrooms in a bowl, pour boiling water and leave for 10 minutes. During this time, the mushrooms will absorb the water, and you must stay about 300 ml. Drain excess or, conversely, add boiling water.

Onions, root and stalk of celery, finely chop. Sage and herbs to feed chop.

In a frying pan heat the oil over medium heat. For 3-5 minutes, fry the onion and celery.

The pan with the broth put fungi, root and add water, which remained after soaking. Cook over medium heat until celery is tender, about 10-15 minutes. Add the sage and zazharku, salt and soup pyuriruyte blender.

When serving pour the cream, sprinkle with herbs and paprika.