Puree and porcini mushroom soup. Cream soup with porcini mushrooms. Cream of porcini mushroom soup with bacon

Porcini mushrooms are a huge storehouse of healthy vitamins and minerals. They can be consumed in various forms: fried, boiled, pickled, stewed. Cook soups, make salads, side dishes, main courses, combine with meat, fish, cereals and vegetables. Dishes made from porcini mushrooms turn out extraordinary, with a bright taste. Today you will be presented with mushrooms in the form of puree soup.

Puree soups are very healthy, that’s why everyone loves them very much. They can be prepared from a wide variety of products. They turn out tasty and healthy, especially if you combine them with vegetables and other mushrooms. You can add various spices, fresh herbs, cream, milk and cheeses to such soups. It turns out a very delicate, creamy taste of cream soup.

Mushroom soup is a puree, can be consumed by both vegetarians and people on a diet, the main thing is to choose the right combination of products.

And preparing such soups is not at all difficult, and at any time you can please yourself and your loved ones with a soup with a bright and rich mushroom taste.

How to make pureed porcini mushroom soup - 15 varieties

A light and tasty puree soup that does not require much cooking time.

Ingredients:

Carrots - 1 pc.,
White mushrooms - 300 gr.,
Onion - 1 pc.,
Potatoes - 2 pcs.,
Cream - 500 gr.,
Garlic - 1 clove,
Greens, salt and pepper - to taste.

Preparation:

Cut the onions, potatoes, carrots and mushrooms into cubes and cook until tender. At the end, add spices, herbs and grind in a blender. Then bring the puree to a boil in a saucepan and add the cream. Serve hot, sprinkled with herbs.

Soup for real gourmets.

Ingredients:

Porcini mushrooms - 200 gr.
Chicken broth - 800 ml.
Butter - 2 tbsp. l.
Wheat flour - 1 tbsp. l.
Parsley
Celery
Yolk - 1 pc.
Cream - 500 ml.
Salt, black pepper
Green onions

Preparation:

Fry finely chopped onion in butter, add mushrooms and fry for about 10 minutes. Add flour and chicken broth to the onions and mushrooms, bring to a boil, add parsley and celery and cook for 45 minutes over low heat. After cooking, remove the celery and parsley. Make puree from the soup. Add the yolk to the cream and beat until smooth. Pour into the soup in a thin stream, stir and heat the soup. Add spices. Sprinkle the finished soup with green onions.

Soup with the rich taste of fresh porcini mushrooms.

Ingredients:

Porcini mushrooms - 350 gr.
Butter - 100 gr.
Flour 100 gr.
Milk 350 ml.
Yolk - 1 pc.

Preparation:

Place a few mushrooms in the broth. We pass the remaining mushrooms through a meat grinder, then simmer with butter over low heat for 25 minutes. Mix the yolk with milk and add to the mushrooms. Add a piece of butter to the hot soup and thinly sliced poached mushrooms.

A tasty and healthy soup for the whole family.

Ingredients:

White mushrooms - 500 gr.,
Carrots - 1 pc.,
Spinach - 50 gr.,
Cream - 500 ml.,
Butter - 50 gr.,
Garlic - 2 cloves.

Preparation:

Fry the mushrooms cut into pieces in butter for about 20 minutes. Grate the carrots, chop the garlic finely, fry in a frying pan, and add spinach at the end. Mix with mushrooms and grind in a blender, then add cream and mix again. Serve the soup hot with croutons.

An unusual taste for connoisseurs of cheese and cream soups.

Ingredients:

White mushrooms 300 gr.
Champignons 300 gr.
Potatoes 2 pcs.
Cream - 300 ml.
Vegetable broth 250 ml.
Cheese "Dor-Blue" 150 gr
Onions - 1 pc.
Olive oil 2 tbsp.
Tarragon - 2 sprigs
salt, black pepper.

Preparation:

Beat the boiled potatoes until tender and add finely chopped and fried onions and mushrooms to it. Pour in vegetable broth and cook for 10 minutes. Blend with a blender until pureed. Add cream, half the grated cheese, salt and pepper. Cook until cheese melts. Remove from heat and let stand for 20 minutes. When serving, garnish with tarragon and cheese.

Delicious soup made from inexpensive ingredients.

Ingredients:

Porcini mushrooms, frozen - 650 gr.
Potatoes - 2 pcs.
Cream - 500 gr.
Carrots - 1 pc.
Onion - 1 pc.
Spices to taste.

Preparation:

Fry finely chopped onion in vegetable oil, add mushrooms and fry for about 10 minutes over low heat. Cut carrots and potatoes into cubes and boil. Drain half the water and add mushrooms and onions to the pan. Make puree using a blender. Place the pan on low heat, pour in the cream and add spices. Mix everything.

Quick and tasty soup.

Ingredients:

Porcini mushrooms, frozen - 700 gr.
Onion 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Processed cheese - 50 gr.
Spices - to taste.
Butter - 30 gr.
Cream - 300 ml.
Parsley

Preparation:

Chop the mushrooms and onions and fry in vegetable oil, then add a piece of butter. Cut the potatoes and carrots into cubes and cook, drain half of the broth, add onions and mushrooms to the rest. Grind with a blender. Place the pan on low heat. After boiling, add the remaining butter and pour in the cream, add processed cheese and dried dill. Serve the soup with croutons and fresh parsley.

Hearty and rich puree soup.

Ingredients:

Porcini mushrooms, frozen - 400 gr.
Chicken fillet - 500 gr.
Onion - 1 pc.,
Garlic - 3 cloves,
Butter - 50 gr.,
Cream - 300 ml.
Thyme - 10 gr.
Flour -50 gr.
Spices to taste

Preparation:

Finely chop the onion and garlic and fry in butter, add flour. Cook the chicken and cut into small pieces. Boil finely chopped mushrooms for 30 minutes. Mix all the ingredients and make a puree using a blender. Add thyme, bring to a boil and pour in cream. Mix everything well.

Light and tasty puree soup.

Ingredients:

Canned red beans - 1 can
Porcini mushrooms, frozen - 600 gr.,
Porcini mushrooms, dried - 100 gr.
Dried dill - 15 gr.
Salt and pepper - to taste,
Onion - 1 pc.,
Carrots - 1 pc.,
Cream - 300 ml.,
Potatoes - 2 pcs.,

Preparation:

Fill the dried mushrooms with water and leave for an hour. Cut potatoes, onions and carrots into cubes. Boil carrots, potatoes and mushrooms until tender. Fry the onion in vegetable oil, add boiled mushrooms to it. Mash the beans with a fork. Pour excess broth from the pan with potatoes and carrots into a glass. Add beans, a mixture of porcini mushrooms and onions to the pan. Grind everything. Bring to a boil and pour in the cream.

The real mushroom taste will not leave anyone indifferent.

Ingredients:

Dried porcini mushrooms 60g.,
Champignons 6 pcs.,
Garlic clove 1 pc.,
chicken broth 800ml.,
20% cream 200g.,
Butter 3 tbsp.
Flour 3 tbsp.
Thyme
Nutmeg
Salt, ground pepper.

Preparation:

Soak porcini mushrooms in water for an hour. Fry onions, porcini mushrooms and champignons in butter, add flour and the remaining water from the soaked mushrooms. Add chicken broth and fried mushrooms and onions to the pan. Add spices and cook for 10 minutes, make puree. Pour in the cream and heat the soup. Decorate with slices of champignons and herbs.

Quick and easy preparation.

Ingredients:

Dried porcini mushrooms 100 gr.,
Flour 2 tbsp. l.,
Butter,
Potatoes 5 pcs.,
Onion 1 pc.,
Carrots - 1 pc.,
Salt and spices

Preparation:

Rinse the mushrooms, cover with water and leave for 1 hour. Cut the onion and potatoes into cubes, and grate the carrots on a large grater, transfer to a multicooker and fry in oil in the “Baking” mode. Fry the flour in a frying pan until golden brown and add to the slow cooker. Add bay leaves, salt, spices and water there. Set the “Stew” mode and cook for 1.5 hours. After cooking, puree using a blender.

Rich, delicious soup with mushrooms and bacon.

Ingredients:

White mushrooms - 300 gr.
Potatoes - 3 pcs.,
Bacon - 1 slice
Processed cheese - 1 package
Cream - 200 ml.,
Onions - 2 pcs.,
Carrots - 1 pc.,
Flour - 1 tbsp. l.,
Butter - 20 gr.,
Water - 2.5 l.,
Salt, pepper, bay leaf

Preparation:

Cut the potatoes and carrots into cubes, add salt, bay leaf and cook until tender. Boil the mushrooms for about 20 minutes. Chop the onion and bacon and fry for about 5 minutes. Cut the boiled mushrooms into slices and add to the onion and bacon, fry everything together for about 10 minutes. Grate the processed cheese and add to the broth. Stir until the cheese dissolves. Fry the flour in butter for 5 minutes, add cream and bring to a boil. Add to vegetables and onions with bacon. Make puree.

Cream of porcini mushroom soup with quail eggs.

Ingredients:

Dried porcini mushrooms - 30 grams
Fresh mushrooms - 400 gr.,
Dry wine - 100 ml.,
Butter - 30 gr.,
Onion - 1 pc.,
Leek - 1 stalk,
Garlic 3 cloves,
Chicken broth - 1 l.,
Thyme - 2 sprigs
Cream - 200 ml.,
Quail eggs - 6 pieces
Salt pepper

Preparation:

Pour the dried mushrooms with wine and heat on the stove, after boiling, remove from the heat and leave for half an hour. Then chop the mushrooms and fry with onions in butter, add garlic, then add chopped fresh mushrooms, simmer for about 5 minutes. Add the flour, then add the chicken broth and the remaining wine from the mushrooms and thyme. Bring to a boil and reduce heat. Cook for 40-45 minutes, pour in the cream and after boiling, cook for another 7-10 minutes. Make puree using a blender. Before serving, you can sprinkle with fresh herbs and put two boiled quail eggs on each plate.

An unusual combination of fresh and dried mushrooms.

Ingredients:

Fresh mushrooms - 400 gr.,
Dried porcini mushrooms - 50 gr.,
Potatoes - 2 pcs.,
Onion - 1 pc.,
Cream - 200 ml.,
Butter - 20 gr.,
Garlic - 1 clove,
Mustard - 1 tsp,
Chicken broth - 1 l.,
Boiled water - 200 ml.,
Salt pepper

Preparation:

Pour dried mushrooms with a glass of water and leave for 30 minutes. Cook fresh porcini mushrooms for about 20 minutes. Fry the onion in butter, add garlic and mustard seeds. Combine with mushrooms and fry for about 15 minutes. Cut the potatoes into cubes, put them in a saucepan, add fried onions and mushrooms, add chicken broth, salt and pepper. Cook until the potatoes are ready. Make puree. Serve hot.

Soup with unusual croutons sprinkled with truffle oil.

Ingredients:

White mushrooms 120 gr.,
Champignons 100 gr.,
Shallots 4 pcs.,
Celery root 80 gr.,
Potatoes 120 gr.,
Parsley 5 gr.,
Butter 20 gr.,
Water 250 ml.,
Salt, black pepper to taste
Cream - 200 ml.,
Crackers 10 gr.,
Truffle oil.

Preparation:

Cut the onion into cubes, cut the champignons and porcini mushrooms into slices and fry in butter. Cook potatoes and celery until tender. Combine with onions and mushrooms, add warm cream and bring to a boil. Making puree. Cut the bread into cubes, sprinkle with salt and spices, place in a frying pan or oven to dry, and sprinkle with truffle oil. Pour the soup into bowls, sprinkle with finely chopped parsley and croutons.

Puree soups are very often used in diet or baby food. They are very useful, that's why everyone loves them very much. They can be prepared from a wide variety of products - beans, vegetables, cereals, fish, beef, chicken and much more. Herbs, seasonings and cream are also added for a better taste. Puree soups made from porcini mushrooms are especially tasty.

Porcini mushrooms are mushrooms belonging to the first category, widely used in cooking. They can be fried, boiled, stewed, pickled, pickled and dried. You can prepare almost any dish from porcini mushrooms right away, without boiling them first. Most often they are used for soups - the broth made from porcini mushrooms is usually transparent, since the porcini mushroom never darkens after it is processed.

Porcini mushroom is rich in useful substances - riboflavin, the alkaloid hercedine, proteins, carbohydrates, glycogen, potassium salts, phosphates and much more.

Doctors usually recommend consuming porcini mushrooms for people with an inflammatory disease or anemia. They also do not recommend porcini mushroom to those who have problems with the kidneys or liver; it is believed that porcini mushroom increases the load on these organs and the person begins to feel worse.

Unfortunately, mushrooms are difficult food for children. Most mushroom poisoning occurs in children, because their digestive system is formed before the age of 8. Therefore, porcini mushrooms can be given to a child when his age has reached at least 7 - 9 years. This way you can save your child from unwanted poisoning and gastrointestinal diseases.

As mentioned above, porcini mushroom soups turn out decent. Let's talk about creamy soup. This is a very tasty, healthy and very nutritious lunch or dinner. It is nutritious because porcini mushrooms contain a lot of protein, which is difficult for the human body to digest. So let's see - how to cook soup?

Soup ingredients

Ingredients:

White mushroom - 500 grams,
Carrot - 1 piece,
Spinach - 50 grams,
Cream - 500 ml. or 2 tbsp.,
Butter - 50 grams,
Garlic - 2 cloves.

Any dish can be prepared from frozen mushrooms. And this is no exception. Frozen mushrooms are practically no different from fresh ones. Therefore, prepare this mushroom soup for your health all year round! By the way, you can also use frozen spinach.

How to make soup?

Recipe:

If you are using frozen porcini mushrooms, you will first need to thaw them slightly and then cut them into medium-sized pieces.
Place the frying pan on the fire and add the butter. You can add a little vegetable. Place the mushrooms on the heated oil and fry them, and when all the liquid has evaporated, fry the mushrooms for another 20 minutes.
Peel the garlic and grate the carrots. Fry them in a separate pan, adding chopped spinach at the end.
Place the mushrooms and fried spinach in a blender bowl and chop everything thoroughly. Now pour the cream into the bowl and beat the mixture again.
Heat the resulting mass and serve hot.

You can use crackers for decoration. Making them yourself in a hurry is very easy. Just cut the bread into small cubes and fry in a frying pan without adding oil.

If your family doesn’t like spinach, although it is very healthy and tasty, you can prepare this dish a little differently. But this homemade cream of porcini mushroom soup will also be tasty and unique. It takes a little time to prepare cream of porcini mushroom soup - only 40 minutes, not counting grinding with a blender.

Ingredients:

Carrots - 1 piece,
Porcini mushrooms - 300 grams,
Onion - 1 piece,
Potatoes - 2 pieces,
Cream - 500 grams,
Garlic - 1 clove,
Greens, salt and pepper - to taste.

Recipe:

First process the mushrooms and then cut them into medium pieces.
Peel the onions and carrots and cut into cubes. Cut the potatoes into medium pieces.
Fill a saucepan with water and add mushrooms. When they are cooked, add salt and all the vegetables. At the end, pepper and place all the vegetables and mushrooms in a blender. Grind. Now put the greens into the blender and pour in the cream. Whisk everything thoroughly and place the soup in a plate.

You can decorate with green leaves and crackers. Be sure to serve the soup hot.

Such puree soups can be served on a holiday table as a first course. Guests will definitely remember its unusual expressive taste and ask for the recipe. This dish can also be eaten by those on a diet, as it contains little fat.

Porcini mushrooms are one of the gourmet foods. They have high nutritional value with low calorie content. Their taste and aroma are unlikely to leave anyone indifferent. The process of preparing dishes from them can hardly be called troublesome: boletus mushrooms do not require prolonged soaking in acidified water, pre-boiling and other tricks. When dried, they retain almost all of their beneficial properties and organoleptic qualities, which is why many mushroom pickers prepare the product for future use using this method. Dried porcini mushroom soup can be prepared at any time of the year, but traditionally it is considered a winter dish. It turns out so tasty and appetizing that it can even decorate a holiday table.

Cooking features

The technology for preparing puree soup from dried porcini mushrooms has its own specifics, but it cannot be called complicated.

Before cooking, dried boletus mushrooms should be filled with cool water and left for 2 hours. This time will be enough for the mushrooms to swell and regain their shape.
It is not necessary to pour out the water in which dried porcini mushrooms were soaked, but it must be filtered before further use. It is advisable to strain through several layers of gauze. The soaked mushrooms themselves must be rinsed in running water before adding to the soup.
When preparing pureed porcini mushroom soup, do not grind them all in a blender. It is advisable to fry some of the mushrooms and use them to decorate the finished dish. Pieces of mushrooms found in creamy soup will not spoil its taste.
To give the soup a creamy consistency, the mushrooms and vegetables included in its composition are boiled and chopped using a blender. When using a submersible device for this, follow safety precautions, turn it off when immersing and removing it from the liquid to prevent it from splashing.
Adding potatoes or flour will make the mushroom soup thicker. Sour cream, cream, and butter will give it a creamy taste.

Serve puree soup of dried porcini mushrooms with croutons or rye bread. When serving, you can sprinkle it with chopped herbs, nutmeg, and garnish with whipped cream. Fried wild mushrooms or champignons are often used for decoration.

Cream soup of dried white mushrooms with sour cream

dried white mushrooms – 40 g;
onions – 100 g;
butter or vegetable oil – 20 g;
potatoes – 0.3 kg;
sour cream – 100 ml;
water – 0.75–1 l;
salt, ground black pepper - to taste.

Calorie content of the dish per 100 g: 55 kcal.

Cooking method:

Cover the mushrooms with cool water and leave for 2 hours.
Drain the water in which the mushrooms were soaked into a separate container, strain through several layers of gauze, and dilute with clean water to the desired volume. The less liquid is used, the thicker the soup will be.
Peel the potatoes, cut into pieces of arbitrary shape no larger than one and a half centimeters in size.
Remove the skin from the onion and cut the onion into small pieces.
Rinse the mushrooms thoroughly, leave to dry for a while, then cut into large pieces.
At the bottom of the pan in which the soup will be cooked, heat the oil, add the onion to it, fry until golden brown.
Add mushrooms, fry them for 10 minutes, stirring.
Add potatoes, cover with prepared liquid.
Cook for half an hour after the liquid in the pan boils.
Grind the contents of the pan using a blender. Add sour cream, salt and spices.
Bring to a boil, cook for 2-3 minutes, remove from heat.

Recipe for the occasion::

In Russian cuisine, this recipe for pureed soup made from dried white mushrooms is the most common; it can be considered a classic. If you use vegetable oil to fry onions and mushrooms and exclude sour cream from the recipe, you will get a lean version of the dish. Then you can season it with lean mayonnaise.

Soup puree of dried porcini mushrooms and fresh champignons

dried porcini mushrooms – 40 g;
fresh champignons – 0.4 kg;
shallots – 100 g;
celery stalk – 50 g;
garlic – 2 cloves;
vegetable broth – 0.5 l;
water – 0.5 l;
butter – 40 g;
cream – 0.2 l;
cognac – 20 ml;
dry white wine – 0.2 l;
flour – 20–40 g;
olive oil – 20 ml;
fresh parsley – 30 g;
salt, pepper - to taste.

Calorie content of the dish per 100 g: 83 kcal.

Cooking method:

Pour two glasses of water over porcini mushrooms. After 2 hours, rinse and dry with a napkin. Strain the water in which they were soaked and mix with vegetable broth.
Wash the champignons, pat dry with a napkin, and cut into slices.
Wash and finely chop the celery and shallots.
Melt half the butter in a frying pan and fry the onion and celery in it for 5 minutes.
Add the mushrooms and finely chopped garlic, fry them for 5 minutes, then add the white wine and simmer until it has reduced by about half.
Add half of the soaked porcini mushrooms, pour in a mixture of vegetable broth and mushroom water.
Cook for half an hour, then puree the contents of the pan with a blender.
Heat the remaining butter in a clean frying pan and fry the flour in it. Pour in the cream, whisking the contents of the pan. This is necessary to prevent the formation of lumps. Cook for a couple of minutes.
Add cream sauce to soup and stir. Add salt and spices. Bring to a boil. Reduce heat and simmer for a while, stirring until the soup thickens.
Fry the remaining porcini mushrooms in vegetable oil. Add finely chopped parsley and cognac. Continue cooking for 5 minutes.

Ladle the soup into bowls and garnish with fried porcini mushrooms. Serve wheat croutons separately.

Puree soup of dried porcini mushrooms with cream cheese

dried white mushrooms – 50 g;
fresh champignons (optional) – 50–100 g;
onions – 100 g;
carrots – 100 g;
potatoes – 0.5 kg;
cream cheese – 0.2 kg;
water – 1–1.5 l;
butter – 40–60 g;
salt, seasonings - to taste.

Calorie content of the dish per 100 g: 63 kcal.

Cooking method:

Wash and peel the vegetables.
Cut the carrots into slices, potatoes into medium-sized cubes.
Cut the onion into small pieces.
Soak the mushrooms in water, rinse and dry. Cut it.
Melt 40 g of butter at the bottom of the pan and fry the onions and mushrooms in it for 5–10 minutes.
Add vegetables, cover with water. Cook for half an hour. 5-10 minutes before cooking, add salt and spices.
Puree the contents of the pan using an immersion blender.
Bring to a boil, add the cheese cut into small pieces, wait until it is completely dissolved in the soup.
Fry the champignons cut into slices in the remaining oil and use them to decorate the dish.

The soup cooked according to this recipe has a soft creamy taste and a seductive aroma of mushrooms. Its thickness can be adjusted by decreasing or increasing the amount of water used for its preparation.

Puree soup from dried porcini mushrooms can be cooked at any time of the year. It turns out healthy and tastes good. Its seductive aroma will not leave any gourmet indifferent. The dish looks exquisite, it can be prepared on weekdays and served at the holiday table.

Product Matrix: 🥄

Porcini mushrooms can rightfully be called one of the most delicious. They are widely used in cooking. Winter preparations are especially popular. But sometimes you really want to enjoy a delicious dish of freshly picked mushrooms. In this case, the best option would be pureed porcini mushroom soup. This dish will amaze everyone with its refined taste and unimaginable aroma. Moreover, it is not difficult to prepare it. The main thing is to choose the right recipe.

This dish can be prepared quite quickly. Even a novice housewife can handle it.

At the same time, the soup will turn out incredibly tasty. Prepare the following ingredients:

400 grams of fresh or frozen porcini mushrooms.
2 small onions.
50 grams of butter.
2 cups broth. Chicken is best.
1 cup high fat cream.
A little salt and ground black pepper.

First of all, you need to prepare the mushrooms. To do this, they should be thoroughly washed, excess moisture removed and cut into small pieces. The onion also needs to be chopped.

Melt the butter in a frying pan and add the onion. Once it becomes almost transparent, you can add mushrooms. The average cooking time should be five minutes.

Pour the broth into the prepared pan and add mushrooms and onions. Boil the resulting mixture over low heat for 15 minutes. After this, you can turn it into puree using a blender.

Once prepared in this way, put it back on the fire and bring to a boil. At this stage you can add cream to the soup. Stir and add salt and a little pepper. After another five minutes, the dish can be removed from the heat and served. You can use some fresh herbs to decorate it.

This recipe will allow you to prepare a delicious first course when guests come to you unexpectedly and you urgently need to surprise them with something.

Thick puree soup

This recipe is widely used in American cuisine. The prepared dish turns out to be extremely tasty and aromatic. It will require:

0.5 kg of porcini mushrooms.
4 glasses of fresh cow's milk.
1 onion.
1 carrot.
A little butter.
2 tablespoons of wheat flour.
Salt and spices to taste.

First of all, you need to grind the mushrooms using a blender or meat grinder. This dish can also be prepared from frozen porcini mushrooms. But they should be thawed and dried before cooking. Melt some butter in a saucepan and pour in the mushroom puree. Send whole onions and carrots there. This mixture should be simmered over low heat for half an hour. After this, pour a glass of clean water into the pan and bring to a boil. While the soup is cooking, melt some butter in a frying pan and fry the flour in it. Add milk to it. Once the mixture boils, pour it into the pan with the mushrooms. But before that, remove the onion and carrots from there. Cook the soup prepared in this way for another 20 minutes. Finally, add salt and your favorite spices.

This recipe contains nothing unnecessary. You will be able to fully experience the taste and refined aroma of porcini mushrooms.

With added cheese

If you want a dish with a slightly spicy taste, then this recipe is best for you. For it you will need:

4 large fresh or frozen porcini mushrooms.
4 tablespoons of quality olive oil.
2 tablespoons butter.
1 liter of broth. In this case, it is better to give preference to vegetable.
2 eggs.
A glass of grated Parmesan.
1 sprig of oregano or basil.

Melt the butter in a saucepan and pour in the vegetable oil. Mix thoroughly and add a whole sprig of basil or oregano. If you don't like these herbs, you can replace them with any others. This will give the oil a unique, subtle aroma.

Rinse the mushrooms thoroughly and dry. After this, they can be cut into small pieces. Place them in a pan with oil and fry for a minute. Then pour in a small amount of broth and simmer the resulting mixture until the mushrooms have completely absorbed the broth. As a rule, this does not take more than two minutes.

Add some salt and spices to the pan. Pour in the remaining broth and bring the soup to a boil. It should be cooked for 30 minutes. Make sure that the boil is not too intense.

Break the eggs into a small bowl and beat lightly. At the very end of cooking, gradually pour the eggs into the soup. Once it comes back to a boil, remove it from the heat. Grind all ingredients using a blender. Return the puree soup to the heat and add the Parmesan.

Before serving, you can garnish the soup with your favorite herbs and flavor it with cream.

With added potatoes

If you want to get not only a tasty, but also quite filling dish, then this recipe is better than others. The dish will include the following ingredients:

6 large frozen or fresh porcini mushrooms.
4 potatoes.
1 carrot.
1 onion.
1.5 glasses of fresh milk.
500 ml water.
2 tablespoons of semolina.
4 tablespoons of vegetable oil.

Wash the mushrooms and cut them into small pieces. Peel the onions and carrots and chop as finely as possible.

Heat vegetable oil in a frying pan and sauté onions and carrots. The cooking time should not be more than 4 minutes.

At this time, you can peel the potatoes and cut them into small cubes. After which it can be transferred to a saucepan with onions and carrots.

Fry the mushrooms in a small amount of oil. They should be cooked for about 20 minutes.

Add water and milk to the fried vegetables. Mix all ingredients thoroughly and cook for five minutes. After this, you can pour the semolina into the pan and cook for another five minutes.

Place the resulting soup along with the mushrooms in a blender bowl, add a little salt and spices. Turn the soup into a homogeneous mass. Then pour it back into the pan and bring to a boil.

In order to prepare a delicious dish for yourself and your loved ones, all you need to do is stock up on the necessary ingredients and choose the appropriate recipe. The finished dish can always be flavored with heavy cream and decorated with herbs.

Calories: Not specified
Cooking time: Not indicated

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,
- onion - 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 the convenience 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 use serving 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.