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Creamy porcini mushroom soup: how to cook, recipes


Porcini mushroom puree soup is an exquisite and hearty dish that has already become traditional in many countries, including Asian ones. The velvety texture and delicate taste of this dish will conquer everyone. Experienced chefs and lovers of porcini mushrooms have compiled many recipes for the dish with the addition of boletus, so anyone will find a cream soup to their liking.

How to make porcini mushroom puree soup

You can cook cream soup from both fresh and dry or frozen porcini mushrooms. Before the cooking process, fresh boletus must be sorted out, washed and peeled, dried - pour water and prepare broth, frozen - defrost at room temperature.

For mushroom puree soup, use the freshest cream possible to avoid curdling during cooking. The fat content of this product can be any, depending on the preferences of the culinary specialist.

Vegetables for cream soup must be selected fresh, without rot and 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 meal with warmed cream, milk or broth. Strongly runny cream soup can be thickened with egg, flour, or semolina.

Garlic croutons, nuts or cheese, which is rubbed when serving the soup, will emphasize the characteristic mushroom taste. You can also add powder made from dried boletus to enhance the characteristic aroma and flavor.

Attention! You should not be zealous with seasonings and spices, as they can overlap the main component of the cream soup - porcini mushrooms.

Creamy soup with fresh porcini mushrooms

To make a creamy soup with fresh porcini mushrooms without cream, you will need:

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

Creamy soup with porcini mushrooms

Cooking method:

  1. Porcini mushrooms are poured with boiling water and insisted for 20 minutes. Then they are squeezed out, cut, and the liquid is drained.
  2. Whole peeled onions and carrots are boiled with boletus for 15 minutes after boiling.
  3. The milk is boiled and the vegetables are removed from the pan. The remaining mass is whipped with a blender until puree, gradually pouring in milk and bringing to the desired consistency. Salt, pepper and sprinkle with herbs, depending on the preferences of the culinary specialist.

Frozen porcini mushroom puree soup

There is a recipe for mashed potatoes and frozen porcini mushrooms. For him you will need:

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

Soup-puree with frozen boletus

Cooking method:

  1. The boletus is moved from the freezer to the refrigerator in advance. The liquid is drained after thawing.
  2. The onion is chopped and sauteed. Then chopped porcini mushrooms are added to the vegetable. Frying takes about 10 minutes.
  3. In a saucepan, the water is brought to a boil, then the onion-mushroom mixture is transferred into the container and the potatoes, cut into medium-sized cubes, are placed. The contents of the pan are boiled until the potatoes are cooked.
  4. Most of the broth is poured into a separate bowl. Using a blender, the concentrate is ground into mashed potatoes, gradually adding broth and bringing to the required consistency. The resulting cream soup from frozen porcini mushrooms is boiled, and then cream is added, salted, pepper and brought to a boil again.

Dry porcini mushroom puree soup

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;
  • turnip onions - 2 pcs.;
  • water - 2.8 l;
  • salt, pepper, herbs - to taste.

Dried boletus puree soup

Cooking method:

  1. 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.
  2. Peel the potatoes and carrots, chop them into small cubes and add to the mushroom broth.
  3. At the same time, you need to chop the porcini mushrooms and onions, pass the garlic through the garlic and fry in butter. The onion-mushroom mixture is added to vegetables when they are half-cooked.
  4. After the cream soup boils, it is mashed with a blender. Then it is brought to a boil again, gradually adding cream. Soup-puree of dried white mushrooms is salted, pepper and seasoned with herbs to the taste of the culinary specialist.

Porcini Cream Soup Recipes

If ordinary soups are boring, then recipes for making porcini mushroom puree soup will help to diversify the menu. It can be prepared for both a family dinner and a festive table.

Creamy porcini mushroom soup with cream

In order to make a creamy mushroom cream soup, you need to prepare:

  • porcini mushrooms - 450 g;
  • turnip onions - 1.5 pcs.;
  • broth (any) - 720 ml;
  • cream - 360 ml;
  • garlic -3 cloves;
  • flour - 4-6 tbsp. l .;
  • vegetable oil - for frying;
  • salt, pepper - according to preference.

Boletus and cream cream soup

Cooking method:

  1. Onions and boletus are chopped and fried in butter until appetizing brown. After evaporation of the mushroom liquid, finely chopped garlic is added.
  2. Then you need to add flour so that it absorbs the mushroom juice and butter. When it acquires a brownish tint, pour the broth into the pan and mix the resulting mass thoroughly so that there are no lumps of flour.
  3. Then cream is gradually introduced, salt and pepper.

Important! During cooking, at this stage, do not forget about stirring, as there is an active process of thickening of the puree soup.

The dish is boiled until the desired consistency is obtained.

Mushroom soup with porcini mushrooms with potatoes

For mushroom puree soup with potatoes you need:

  • porcini mushrooms - 650 g;
  • potatoes - 650 g;
  • turnip onions - 1.5 pcs.;
  • carrots - 1.5 pcs.;
  • semolina - 1.5 tbsp. l .;
  • water - 0.8 l;
  • milk - 0.8 l;
  • vegetable oil - for frying;
  • salt, pepper, herbs - to taste.

Cooking method:

  1. Legs are cut off from porcini mushrooms, which are then chopped on a coarse grater along with peeled onions and carrots. The rest of the product is cut into large cubes.
  2. In a saucepan with a thick bottom over high heat, cook porcini mushrooms and caps for 2-3 minutes, and then put in another container. In the same saucepan, fry the onion for 2 minutes. Then add carrots to the vegetable, cook over medium heat for a minute. Then put the rubbed legs.
  3. Meanwhile, potatoes are rubbed, which are subsequently added to the mixture of vegetables and mushroom legs.
  4. After 10-15 minutes, water is poured into a saucepan, the resulting cream soup is boiled. Then add milk and bring to a boil again. Put the fried boletus and cook for 20 minutes over medium heat after boiling the mixture.
  5. While stirring the dish, gradually add semolina until the desired texture is obtained. Then the cream soup is simmered for about 10 minutes, salted and pepper to taste.

Boletus mushroom and potato puree soup

Cream of mushroom soup with porcini mushrooms with spinach

For spinach lovers, the recipe for creamy mushroom soup with this plant is ideal. For the dish you will need:

  • spinach - 60 g;
  • porcini mushrooms - 0.3 kg;
  • cream - 300 ml;
  • carrots - 0.5 pcs.;
  • butter - 30 g;
  • garlic - 1-2 cloves;
  • salt to taste.

Creamy mushroom soup with spinach

Cooking method:

  1. Porcini mushrooms are chopped and fried in a saucepan in butter. This will take approximately 15-20 minutes.
  2. Spinach, carrots and garlic are grated and fried.
  3. Vegetables are mixed with porcini mushrooms and mashed with a blender. Cream is slowly introduced into the dish and brought to the desired temperature.

Cream soup with porcini mushrooms and cream in chicken broth

Many culinary experts note the pleasant taste of puree soup with chicken broth, for which they need:

  • porcini mushrooms - 600 g;
  • chicken broth - 3 cups;
  • high fat cream - 1.5 cups;
  • butter - 75 g;
  • turnip onions - 3 pcs.;
  • white pepper, salt, herbs - according to preference.

Mushroom cream soup with chicken broth

Cooking method:

  1. Boletus and onion are finely chopped. The vegetable is fried in butter until golden brown, then porcini mushrooms are added to it and cooked for another 5 minutes.
  2. Chicken broth is poured into a saucepan, the onion-mushroom mixture is placed and boiled for about 15-20 minutes.
  3. The puree soup is chopped with a blender and brought to a boil. Cream is gradually added to the cream soup, salt, pepper and herbs are added and cooked for another 5 minutes.

Creamy porcini mushroom soup with cream and melted cheese

For creamy mushroom soup with cream cheese you will need:

  • porcini mushrooms - 540 g;
  • potatoes - 5 pcs.;
  • onions - 1-1.5 pcs.;
  • carrots - 1-1.5 pcs.;
  • water - 1.2 l;
  • cream - 240 ml;
  • loose broth - 1 tbsp. l .;
  • processed cheese - 350 g;
  • butter - 25 g;
  • vegetable oil - 25 ml;
  • pepper, salt, parsley - to taste.

Cooking method:

  1. The potatoes are cut into medium-sized cubes and boiled. Boletus is chopped and fried for 10 minutes.
  2. Next, chop the onion and carrots, fry them in butter and vegetable oil.
  3. As soon as the potatoes boil, broth is poured onto it, and the cooking process is continued until the vegetable is ready.
  4. When the onion and carrots are golden, cream is added to them. After boiling the milk ingredient, remove the saucepan from the stove. Vegetables, boletus and sliced ​​processed cheese are placed in a saucepan with potatoes, mashed with a blender and brought to a boil. When serving, add salt, pepper and parsley.

Creamy mushroom soup with cream cheese

An interesting recipe for creamy mushroom soup with melted cheese:

Cream of porcini mushrooms and chicken breast soup

To make a puree soup with chicken, you must have:

  • chicken breast - 700 g;
  • porcini mushrooms - 210 g;
  • onions - 1.5 pcs.;
  • spinach - 70 g;
  • cream - 700 ml;
  • smoked paprika - 0.5 tsp;
  • hard cheese - for serving;
  • vegetable oil - for frying;
  • salt, pepper - to taste.

Cream of boletus soup with chicken

Cooking method:

  1. Chicken fillet is finely chopped, salted, sprinkled with paprika and fried.
  2. Boletus and onion are chopped and fried in a separate saucepan. After two minutes, a small amount of cream is poured into the onion-mushroom mixture.
  3. After the cream has boiled, add a small amount of spinach and salt to the saucepan.
  4. As the spinach sinks and softens, beat the contents of the saucepan with a blender. When serving the dish, chicken fillet is spread on the bottom of the plate, and then cream soup is poured and decorated with grated hard cheese, paprika and arugula.

Porcini mushroom and beans puree soup

Many culinary specialists will be interested in the recipe for mushroom puree soup with beans, for which you need:

  • white beans - 100 g;
  • onions - 90 g;
  • carrots - 40 g;
  • root celery - 70 g;
  • vegetable oil - 2-3 tbsp. l .;
  • cream - 135 g;
  • boletus - 170 g;
  • bay leaf - 1 pc .;
  • parsley - a small bunch;
  • salt, pepper - according to preference.

Mushroom soup with beans

Cooking method:

  1. The beans are washed and left in water for 6 hours. The swollen bean culture is washed again and brought to a boil, removing the resulting foam.
  2. Cut half the onion, carrot and celery into large cubes and add to the beans. The resulting mass is boiled over low heat for 2 hours under a lid.
  3. Meanwhile, the remaining onion is chopped and the porcini mushrooms are cut into slices. Foods are fried together until golden brown.
  4. 20 minutes before the end of cooking, add salt, pepper and bay leaf. After the specified time, the mass is mashed and seasoned with cream. After adding boletus and onion, bring to a boil. When serving cream soup, garnish with parsley or cilantro.

Creamy soup with porcini mushrooms and champignons

Soup-puree can also be prepared with the addition of mushrooms. For this you need:

  • dry porcini mushrooms - 1 glass;
  • champignons - 16 pcs.;
  • onions - 2 pcs.;
  • vegetable oil - 6 tbsp. l .;
  • flour - 4 tbsp. l .;
  • butter - 40 g;
  • milk - 1 glass.

Champignon and boletus soup puree

Cooking method:

  1. Dry boletus is thinly cut and boiled for 20 minutes.
  2. Onions are chopped into small cubes and cooked until softened. Then add water, bring to evaporation of the liquid and fry for 2-3 minutes. The action is repeated until the onion is evenly colored in a caramel shade.
  3. In the meantime, chop the mushrooms in random slicing and transfer them to the onion when the latter is ready.
  4. The boiled dried boletus is thrown into a colander, washed under running water to get rid of the sand that could remain, finely chopped and added to the onion-mushroom mixture. The broth is preserved after boiling.
  5. Sprinkle the contents of the pan with flour and mix. Also melted butter in a mixture of porcini mushrooms, champignons and onions.
  6. Mushroom broth and milk are alternately introduced into the resulting mass.

A detailed master class on making such a puree soup:

Porcini mushroom soup with eggs

For many, it's no secret that you can make delicious egg soups. To make egg-mushroom cream soup, you need to take:

  • porcini mushrooms - 400 g;
  • dill - a small bunch;
  • flour - 1-1.5 tbsp. l .;
  • cream - 280 ml;
  • egg - 4-5 pcs.;
  • potatoes - 4-5 pcs.;
  • water - 2-3 l;
  • vinegar - 2.5 tbsp. l .;
  • salt - according to preference.

Creamy mushroom soup with poached egg

Cooking method:

  1. Boletus is boiled after boiling over medium heat for 20 minutes.
  2. Peeled and chopped potatoes are placed in broth and boiled until tender.
  3. Flour is poured into milk, stirred thoroughly so that there are no lumps, and added together with chopped dill and salt to the future puree soup. The food is boiled for another 5 minutes. At the end of cooking, the cook can beat the cream soup with a blender and bring to a boil again (if desired).
  4. During the cooking of the cream soup, it is necessary to dilute the vinegar in water, use a fork to make a funnel, into which the eggs are carefully broken, one by one, and cook until the protein sets.
  5. Cream soup is poured into plates, a poached egg is placed on top of the dish, which is subsequently cut. You can sprinkle finely chopped onions for decoration.

Creamy porcini mushroom soup with caramelized onions

To make a puree soup with caramelized onions, you need to prepare:

  • boletus - 800 g;
  • cream 20% - 800 ml;
  • potatoes - 2 pcs.;
  • onions - 2 pcs.;
  • honey - for caramelization;
  • vegetable oil - for frying;
  • spices, salt, herbs - to taste.

Creamy soup with boletus and onion

Cooking method:

  1. Cut the potatoes into small slices and boil until tender.
  2. Boletus is chopped and fried. When they acquire an appetizing brown hue, they are added to the potatoes, and the resulting mass is mashed.
  3. Then the warmed cream is gradually poured in.
  4. Cut the onion into half rings, put it in a frying pan and gently pour honey over it with a spoon. The caramelization process lasts until the characteristic crispy crust appears. The sweet vegetable and the puree soup are mixed together at serving.

Creamy porcini mushroom soup in a slow cooker

Multicooker owners can easily prepare mushroom cream soup in their kitchen assistant. For this you will need:

  • potatoes - 500 g;
  • carrots - 200 g;
  • onions - 200 g;
  • processed cheese - 350-375 g;
  • fresh boletus - 350-375 g;
  • water - 2.5 l;
  • salt, pepper - according to preference.

Creamy mushroom soup cooked in a slow cooker

Cooking method:

  1. Vegetables and boletus are chopped into small cubes and placed in a multicooker bowl. The contents of the container are salted, gloved and filled with water. Prepare the dish in the "Soup" mode for 50 minutes.
  2. 15 minutes before the end of the program, grated processed cheese is poured into the cream soup and mixed thoroughly until it is completely dissolved.
  3. Then the cream soup is mashed with a blender.

Calorie content of porcini mushroom cream soup

Cream of Mushroom Soup is a low-calorie dish that is suitable for people on a diet. Depending on the recipe, the energy value ranges from 80-180 kcal.Moreover, puree soup is considered a source of vegetable protein, which is found in porcini mushrooms.

Conclusion

Porcini mushroom puree soup is a delicious low-calorie dish. It will appeal to both those who limit themselves in their diet, and those who just love to eat deliciously.


Watch the video: Creamy Vegetarian Mushroom Soup. With Porcini and Button Mushrooms. Thanksgiving Recipes (October 2021).

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