Autumn is coming - the time to harvest the mushroom crop. White mushroom was and remains the king of Russian forests and the favorite of the housewives. It is salted, pickled, dried and frozen, and a real gourmet treat is also prepared from boletus, a visiting card of Russian national cuisine - puree soup from porcini mushrooms.
Selection and preparation of ingredients
To prepare this truly gourmet dish, freshly picked porcini mushrooms and frozen boletus are suitable.There are a huge number of recipes for soup puree from porcini mushrooms, which differ from each other in the set and amount of ingredients.
To cook a delicious and nutritious soup at any time of the year, many housewives prefer to freeze mushrooms in the fall. Porcini mushrooms perfectly tolerate freezing, if previously cleaned, cut and frozen, without saturating with water.
Recipe for porcini mushroom soup
Fresh mushroom soup puree
5 60 minutes
Nutritional value per 100 g:
- Fresh porcini mushrooms peel and cut into large pieces.
- Dip the mushrooms in a pot of cold water and put on fire. After boiling, cook for 25 minutes.
- Throw the prepared mushrooms into a colander, leave the broth separately.
- In melted butter, fry finely chopped onions.
- Once the onions become golden, add finely chopped mushrooms and fry for about 5 minutes.
- Cut the potatoes into small cubes and put in a hot broth from mushrooms, cook until tender.
- Combine the finished potatoes with passivated onions and mushrooms and beat with a submersible blender, introducing a little warm cream.
- Bring the soup to the desired consistency with the prepared mushroom broth.
- Warm the soup puree well over a fire.
- Serve with finely chopped dill.
Important! Do not allow the cream soup to boil so that the cream does not clot.
Dried porcini mushroom soup
10 60 minutes
mushroom soaking milk
200 ml
Nutritional value per 100 g:
- Soak dry porcini mushrooms in cold water or milk for 2–3 hours.
- Boil chicken fillet.
- Cut potatoes and carrots into small pieces and cook until tender in chicken stock.
- Passion finely chopped onion in a mixture of vegetable and melted butter.
- When the onion becomes transparent, add finely chopped mushrooms to it and simmer for 8-10 minutes.
- Send onions and mushrooms to the broth, where they cook together with potatoes and carrots for 10 minutes.
- Remove soup from heat and let it cool slightly.
- To interrupt with a blender, put on the fire again and whisk, gradually adding sour cream.
- Beat the egg separately and add to the already prepared soup, mixing thoroughly and avoiding boiling.
Did you know? In total there are about 2 million types of mushrooms in the world. The largest mushroom on the planet grows in Oregon, USA: the area of its mycelium is 900 hectares.
Frozen White Mushroom Soup
10 60 minutes
frozen mushrooms
500 g
potato
3 medium sized pieces
cream 30% fat
150 ml
medium onion
1 PC.
Nutritional value per 100 g:
- Finely chop the onion and fry in melted butter until transparent.
- When the onion has acquired a characteristic golden hue, add half a glass of drinking warm water to the pan and simmer for 3-5 minutes.
- Pour 2 liters of cold water into soup dishes and pour out frozen boletus.
- Boil water with mushrooms, remove excess foam and cook mushrooms until cooked.
- Add diced potatoes to the pan.
- After boiling pour the fried onions into the soup, salt and cook until the potatoes are ready.
- Strain the broth, discard potatoes, mushrooms and onions in a colander.
- Grind the ingredients with a blender, gradually pouring the broth.
- Bring to the desired density with cream and warm, avoiding boiling.
- Serve with chopped boiled boletus and finely chopped herbs.
Important! Before freezing boletus, it is better not to wash them, so as not to saturate with excess moisture and not spoil the dense structure of mushroom pulp. White wash immediately before cooking.
In the event that the mushroom soup did not come out thick enough, you can correct the situation by adding a tablespoon of flour, previously fried in butter. A classic addition to mushroom cream soup is classic rye bread crumbs or savory garlic croutons.
Soup puree made from forest mushrooms will become both a full-fledged dish for a family dinner, and an important component of the solemn menu due to its ideal taste and delicate rich texture.
