White mushroom - the king of mushrooms, dishes with which have an incredible aftertaste, memorable for a long time. Homemade cream soup made from porcini mushrooms will be no worse than the first dishes in gourmet restaurants, because this unique product is remembered for its pronounced mushroom smell and rich taste that does not require additional aromatic spices. A creamy texture with delicate creamy notes will add a special charm. Having tried the soup from porcini mushrooms, you will want to cook it again, especially since it is so simple.
Selection and preparation of ingredients
Of course, the main component is directly the mushrooms themselves, therefore, they are carefully selected for their choice. Experienced chefs believe that a perfect balance of taste can bring a combination of fresh and dried mushrooms, where the former create a lush consistency, and the latter saturate the dish with taste. However, you can focus on just one thing, it all depends on the availability of the product and seasonality.
A constant companion of mushrooms in cream soup are dairy products: butter, sour cream, cream. They add texture to the tenderness and uniformity, harmoniously combining with mushrooms. When choosing them, pay attention to the expiration date, because all the "milk" is perishable. If you settled on a recipe with vegetables, choose only high-quality fruits, with no signs of decay.
Important! When choosing fresh porcini mushrooms, pay attention to the absence of mucus, rot, musty and sagging. Fruits should be naturally moist with a smooth or slightly wrinkled hat that does not change color when broken.
Recipes for cream of porcini mushroom soup with cream
The cream soup recipe may include eggs, cheese, croutons, as well as various vegetables and mushroom combinations. The described cooking options will take a minimum of your time, and a convenient step-by-step instruction, accompanied by a photo, will be clear to professionals and beginners.
Classical
21 hours
cream with a fat content of 30–33%
100 ml
Nutritional value per 100 g:
- Wash and clean mushrooms.
- Prepare a pot with cold salted water, put the mushrooms and cook for 25 minutes.
- When ready, leave the broth, and strain the mushrooms.
- Finely chop the onion.
- Preheat the pan and send onions and mushrooms there.
- Peel the potatoes and cut them into pieces to speed up the cooking process, periodically monitoring the frying.
- Send the potatoes to the finished broth and cook until soft.
- Transfer the frying pan into a deep dish, grind in a blender.
- Send potatoes there and also chop.
- Strain the broth and pour it in an amount of 120 g to the grated fruits.
- Pour in the cream there, mix all the ingredients and set to boil.
- To prevent the dish from losing a uniform consistency, you should periodically mix it.
- After boiling, turn off the heat and let the soup brew.
- To decorate the serving, sprinkle the cream soup with finely chopped herbs.
Did you know? Dried mushrooms are not inferior to fresh in the amount of nutrients. For example, dried boletus is a leader in the content of riboflavin - an element that is responsible for the health of hair and nails. Also, tinctures from mushrooms treat ulcers, angina pectoris, loss of strength and even frostbite.
"Multi-season"
81 hours 30 minutes
cream with a fat content of 30–33%
1 cup
Nutritional value per 100 g:
- Soak dried mushrooms for one hour in a broth prepared in advance (based on meat or pressed cubes).
- Chop the peeled onions, and cut the potatoes into cubes.
- After soaking and gaining mass of mushrooms, add potatoes to them without draining the broth.
- Heat the saucepan and sauté the onion.
- After softening the potatoes, remove the pan from the heat and put the onion in it.
- Gently stir, pour in fat cream.
- Allow the mass to cool, and then use a blender to bring to a uniform consistency.
- Garnish the bowl-spilled soup with a ponytail of greens and slices of dried mushrooms.
Did you know? Passaging differs from frying in that the ingredient is cooked at a temperature of 120 ° C in a small amount of fat. As a result, coloring and aromatic substances of the product pass into it, which becomes soft and supple for subsequent grinding.
With eggs
550 minutes
3.5% fat milk
400 ml
Nutritional value per 100 g:
- Peeled and chopped washed mushrooms in large pieces.
- Transfer the mushrooms to the pan and fill them with cold water in three quarters of the container.
- Boil for 20 minutes, periodically removing the foam.
- Finely chop the onion, and let the carrots through a coarse grater.
- Preheat the pan and send onions with carrots for frying for 3 minutes.
- Add 150 ml of water and simmer under a closed lid until the moisture partially evaporates.
- Peel the potatoes and cut into strips, as for deep-frying.
- Send it with fried vegetables to a pan with mushrooms.
- Salt, season to taste with spices and cook for another 10 minutes.
- Pour milk, bringing the dish to the desired consistency, however, the proportion of liquid to a thick mass should not exceed 1: 1.
- Pour the egg into a thin stream.
- Let the dish boil for another 5 minutes.
- Turn off the fire, let it cool slightly and mash with a blender.
- Pour the dish into bowls and lay on top a bunch of greens for decoration.
Important! If you do not have a blender, you can replace it with a food processor, chopper or other kitchen grinder, as well as use a meat grinder or rub the ingredients through a sieve.
Cream Cheese Based
4-545 minutes
Nutritional value per 100 g:
- After washing and peeling vegetables, chop onions, and give carrots a straw shape.
- Peel the mushrooms and cut into slices or plates.
- Put the mushrooms on a dry preheated pan and simmer them under a closed lid until the juice evaporates.
- Put the onions and carrots in a container with water filled to three quarters.
- Grate the cream cheese on a coarse grater or cut into thin strips.
- Cut the potatoes into arbitrary pieces and put in a pan.
- Add mushrooms to the future soup.
- Season with spices.
- When the vegetables are soft, send cream cheese to them, which will instantly melt and give a delicate creamy aftertaste.
- To soak the food, darken the soup for several minutes and pour out finely chopped greens.
- Turn off the fire, remove the container and wipe with kitchen equipment until a uniform texture is obtained.
"Tenderness"
71 hours 10 minutes
dried porcini mushrooms
180 g
butter fat content of 68–73%
100 g
nonfat milk
2 cups
cream with a fat content of 30–33%
200 ml
Nutritional value per 100 g:
- Dried boletus, pour warm water to the middle of the pan and soak for 20 minutes.
- Put them on medium heat and boil for another 20 minutes.
- Cut the peeled potatoes into large slices and cook in a different bowl in parallel with the mushrooms.
- Chop the onion in semicircles, and fresh mushrooms in thin slices.
- Put the onion in the pan, fry it until translucent, then attach the mushrooms to it.
- Simmer the ingredients until the moisture evaporates.
- Determine the readiness of the potato with a toothpick. If it passes easily, then the fire can be turned off.
- Strain the liquid, and transfer the vegetable to a pan to the mushrooms.
- Add the fried champignons there (if there is still juice, you can pour a few tablespoons into the pan).
- Make a minimum fire, close the lid and at the same time tackle Bechamel sauce.
- For it, you need to melt butter in a saucepan over low heat, add flour, stir with a whisk for 2 minutes to thicken.
- Then gently pour the milk, stirring all the time, until a uniform consistency is obtained.
- Determine the required amount of salt and spices, add them and beat the mass with a whisk again, then turn off the heat.
- In a separate container, the prepared sauce must be mixed with cream and, stirring, pour into the soup.
- At the end of the preparation, immerse the blender in the liquid and beat until creamy texture.
Important! To prevent Bechamel sauce from burning, it should be cooked over a small fire, observing the color of the flour, and for better uniformity it is recommended to use a wooden spatula, as a metal tool can touch burnt particles and ruin the texture.
"Fragrant"
71 hour
cream with a fat content of 30–33%
80 ml
Nutritional value per 100 g:
- Pour dry boletus with 250 ml of boiling water and leave for 15 minutes.
- Freshly washed mushrooms give the shape of quarters.
- Finely chop the onion.
- Separate the leaves of the washed thyme from the branches.
- Heat the pan and first put the mushrooms.
- Fry the mushrooms until the moisture partially evaporates, then add the garlic and finely chopped thyme leaves, passed through the press.
- While the champignons are being stewed, strain the mushrooms, squeeze by hand and cut into slices of the same size with champignons.
- Do not pour out the water left after the boiled mushrooms, but pour them into a clean pan, filtering off excess particles.
- Put the pan on the fire and put the mushrooms in it. Pour the broth (you can pre-cook yourself or use the instant broth).
- Bring the mixture to a boil, make the fire quieter and put the already fried champignons.
- Boil the soup for another 10 minutes, then remove from heat and blend the products until a puree-like consistency.
- Put the soup again to boil and, bringing to a boil, carefully pour the cream. Sprinkle the ingredients with lemon juice and wait until it boils, then turn it off.
- In order to mix the tastes and thoroughly soak, it is advisable to let the dish stand on a warm stove for 10-15 minutes before use.
Did you know? Due to its bright aromatic properties, thyme is often used in cooking as an additive to first, second courses and desserts. The largest portion of calories falls on carbohydrates, accounting for 92.7% of the total calories of the spice.
French
71 hours 30 minutes
cream with a fat content of 30–33%
0.5 cup
Nutritional value per 100 g:
- Finely chop the onions washed under cold water.
- Wash mushrooms, cut into slices.
- Heat the stew-pan in oil and leave the onion to fry.
- Fry it for a few minutes until transparent.
- Add mushrooms to the onion and keep in the saucepan for another 4–5 minutes.
- Pour in flour and stir.
- Pour in already prepared broth and wait for boiling.
- At this point, throw finely chopped parsley, reduce heat and cook soup for 40–45 minutes.
- After the time has passed, remove the stewpan from the heat, allow the products to cool slightly and blend to a soft puree texture.
- In a separate container, mix fresh chicken yolk with cream, beat the mass with a whisk for 2 minutes.
- Pour the emulsion into the soup and put it to heat again.
- Turn off the fire before boiling and season with spices.
- Allow to soak, leaving on a warm stove for 10 minutes, and pour on serving plates, decorating with herbs and mushrooms.
Cream soup with porcini mushrooms will satisfy the most demanding gourmets, because despite the ease of preparation, it has a pronounced mushroom taste in combination with delicate cream, presenting a harmonious combination of contrasting notes.
Did you know? French cuisine has more than 70 variations of cream soups with porcini mushrooms with different serving options. A nutritious and aromatic dish is known in many European countries and is included in the menu of the most famous restaurants.
This soup is loved by everyone, and especially children, and the availability of dried and fresh mushrooms allows you to cook it in any season. Follow step-by-step recipes and be inspired by bold experiments, adding new facets of flavors to dishes.
