Puree soup from dried porcini mushrooms: recipe

Cooking features

Puree soup from dried mushrooms is prepared according to the same principle as from fresh ones, but the technology of its preparation has several specific features.

Not all dried mushrooms are suitable for making puree soup. It is safe to use porcini mushrooms, chanterelles, honey mushrooms or the same champignons for this purpose.
Dried mushrooms require preliminary preparation. They must be washed and filled with clean water so that they swell and return to their original shape and volume. This requires at least 2 hours.
It is better not to pour out the liquid in which the mushrooms were soaked, but to use it to prepare soup, straining it and bringing it to the required volume with clean water or broth.
When preparing puree soup from dried mushrooms, do not grind them all in a blender. Some of the boiled or fried mushrooms can be cut and added to the finished soup. This way it will be even tastier and more appetizing.
If you fry mushrooms or vegetables before cooking the soup, it will acquire a different taste.
Creamy notes are added to the dish by adding cream and cheese to the soup at the end of its preparation. A similar effect can be achieved if you season the soup with sour cream before serving it.
When cooking mushrooms, foam may form on the surface of the soup. It definitely needs to be removed. This is convenient to do with a special spoon or slotted spoon.
To give the soup a creamy consistency, the products are crushed using a blender. Using an immersion blender allows you to puree soup right in the pan. When using this device, it is important to follow safety precautions to avoid getting burned by splashes. The blender should not be kept on while being inserted into or removed from the soup. The pan should be deep - this will prevent splashing.
After grinding the ingredients with a blender or additionally introducing any product, even if it is fresh herbs, the dish must be brought to a boil, or better yet, boiled for 2 minutes. Otherwise, the soup may quickly spoil.

You can serve dried mushroom puree soup with croutons or fresh herbs, placing them on plates immediately before serving the dish. If you serve mushroom soup with store-bought croutons, give preference to products with a neutral smell or mushroom flavor. Wheat croutons are better suited to creamy soup than rye croutons.

Cooking process

If you are just wondering how to prepare cream soup from dried porcini mushrooms in a completely new way, and preferably it should be a lean mushroom soup, then I can give you a great idea!

This method of cooking was shown to me many years ago by my step-aunt, who was the wife of a diplomat. Unfortunately, in my childhood and youth I had absolutely no interest in where my uncle worked, so I can’t say which country’s cuisine this soup belongs to. But most likely he is not Russian. The taste is of the “must try” variety. This is the most concentrated mushroom soup, the mushroominess of which surpasses all other options known to me. To do this, several techniques are used, which I will discuss as we prepare. So let’s agree right away that the recipe, in comparison with the mushroom soups we are used to, will not be the simplest. But the result, in my opinion, is worth it - this is a gourmet dish, ideal for special occasions or gourmet guests.

The main ingredient is dried mushrooms, ideally porcini. At least, at least 5 grams. there should be white people. The remaining 35-45 grams, which are for the broth, I don’t insist there, my aunt didn’t say anything about them (well, or I don’t remember), but the mushrooms for the powder are only white ones.

250-300 gr. potatoes, about a liter of water, salt to taste. For thickener - 1 tbsp. flour and 1 tbsp. vegetable oil. The original recipe, to be honest, called for cream, but I just thought that if I made it with a plant-based recipe, the recipe would also turn out to be lean. And making a decent lean mushroom soup from dried mushrooms without cream and cheese is, you know, not easy.

Soak dried mushrooms in water about 2 hours before preparing the soup. If you have store-bought mushrooms, we catch them from the water by hand a couple of times (not draining the water through a colander, but rather catching the mushrooms by hand, leaving the water), drain the water with bottom debris, wash the bowl and fill it with a fresh one: store-bought mushrooms always give a very strong sediment, and we don’t need this matter to grate our teeth.

By the time you start preparing the soup, the mushrooms should already be completely soft. We catch them from the water, put them in a saucepan and cook with a liter of fresh water. After boiling, remove the foam; it may also contain debris.

While the mushroom broth is cooking, peel and finely chop the potatoes (finely - just so they cook faster).

Throw the potatoes into the mushroom broth and cook them together.

While the potatoes are cooking, use a fork to catch a few mushrooms from the soup and chop them finely.

Fry finely chopped mushrooms in a tablespoon of vegetable oil with salt until they begin to smell intensely of fried mushrooms, then remove the mushrooms from the oil and leave the oil in the frying pan. These mushrooms are one way to enhance the flavor of the finished soup.

Grind a tablespoon of flour in vegetable oil and fry until golden brown. We got the roux thickener.

In small quantities, begin to pour mushroom broth into the roux from the saucepan with the boiling soup, rubbing it with a spatula until you get a mixture of uniform consistency. Pour in, grind until homogeneous, and only then pour in the next small portion of broth. You should never pour a lot of liquid into the thickener at once - in this case, a mixture with lumps may form. The matter can be corrected by rubbing the clumped mass through a metal colander, but it’s easier to patiently pour in the liquid spoon by spoon from the very beginning.

When the thickener has become liquid enough to prevent lumps when moving into a large amount of liquid, puree the broth with mushrooms and potatoes, it is probably already ready.

Pour the thickener into the puree soup, add salt to taste, let it boil, and meanwhile grind 5 grams into fine dust. dried porcini mushrooms.

And at the very last moment, when the soup has already been removed from the heat, add mushroom dust into it. Do not cook! Stir in and let stand for 5 minutes before serving. This is the second technique to enhance the mushroom smell and taste. Try it first without this additive, and then with it, and I think you’ll understand right away.

I would like to separately show the characteristic texture of a lean mushroom soup made from dried mushrooms with a roux thickener: as you can see, it is a little different than with cream. I associate it, sorry, with paste. But this, in my opinion, is the best version of lean mushroom cream soup with dried porcini mushrooms.

Serve the cream soup, sprinkling it with fried mushrooms. If a lot of time has passed and they have cooled down, then do not be lazy to reheat them - the smell, again, will intensify.

Quick recipe for creamy dried mushroom soup

Ingredients:

dried white mushrooms - 75 g;
oil for frying;
three glasses of water;

Step-by-step cooking recipe

The day before preparing dried mushroom puree soup, soak them in cold water for 3 hours, then drain the liquid and sprinkle with coarse salt. Cover the bowl with mushrooms with a lid and leave until you start cooking the soup.
At the first stage, pour oil into a deep saucepan, heat it and add finely chopped onions inside.
Fry the root vegetable, add small cubes of peeled and washed potatoes and pour in three glasses of water.
Also place a bay leaf and add infused dried mushrooms.
Bring the soup to a boil over maximum heat, then reduce the temperature to medium, add ground pepper and salt and cook for 25 minutes until the potatoes and mushrooms are soft.
Grind the mixture with a blender until it is relatively homogeneous, pouring in the cream in small portions, which should be evenly distributed in the soup.
Wait until the first dish boils, and then pour into portioned plates and, garnish with herbs, serve.

Porcini mushrooms are considered the best for preparing such soups. But you can replace them with others if necessary. Also, instead of creamy dressing, sour cream is quite suitable. As for spices, it all depends on your culinary fantasies.

How to cook?

Classic recipe

It is customary to consume dried porcini mushrooms only here. Therefore, the recipe below is unique to world cuisine.
Ingredients:

dried porcini mushrooms (70 g);
potatoes (2 pcs.);
bulb (1);
sour cream (95 g);
sunflower oil (10 g);
salt (1 g);
water (3 glasses);
ground pepper to taste.

Those who for some reason do not want to eat potatoes can replace them with peeled zucchini or rice, however, they must remember that rice in this case needs to be strongly boiled .

Step-by-step cooking recipe:

Rinse the dried porcini mushrooms thoroughly and place in a deep bowl. Pour two fingers of cold water over the mushrooms, cover the container and let the mushrooms swell for about three hours.
After swelling, drain the water from the mushrooms, squeeze out the mushrooms themselves and dry with kitchen napkins.
Heat sunflower oil in a frying pan and sauté pre-chopped onions in it.
When the onion is browned, after about 2-3 minutes, add mushrooms to it.
Keep the mixture on low heat for about 10 minutes, then transfer the contents of the frying pan to the main soup container and add water.
Wash the peeled potatoes and chop them into small cubes, place them in a saucepan along with salt and ground pepper.
Heat the soup over medium heat for about 20 minutes, after this time, grind the mixture with a blender, boil, and gradually add sour cream to the soup.
Pour the soup into bowls, garnish with herbs and serve.

Serve mushroom soup - puree with dill, green onions, parsley, cilantro.

A simpler serving is also possible - as for all soups - puree, deep plate or soup cup.

For the information of housewives, we recommend a recipe for fresh mushrooms with potatoes.

Watch the video for preparing creamy soup from dried mushrooms:

Cooking option with potatoes and cream

A simple recipe for mushroom soup - mashed potatoes with potatoes will delight those who do not like to cook for a long time.
Ingredients:

dried mushrooms (300 g);
potatoes (600 gr);
onions (2 pcs.);
cream (0.5 l.).

Step-by-step cooking recipe:

First, cut the potatoes into small cubes and boil in a separate bowl until tender.
Chop the onion and sauté in vegetable oil.
Pre-soaked mushrooms must be washed, chopped and combined with onions. Cook the ingredients together for 2-3 minutes.
When ready, place all the products in a blender, use it to chop and mix everything until smooth.
Next, pour the resulting soup into a saucepan, add cream and spices to taste. Boil over medium heat.

Potato broth and mushroom broth make a very delicate but very nutritious combination.

The cooking process itself is simple and does not take much time, but it can please many, especially in the winter season.

Creamy dried mushroom soup

Compound:

dried mushrooms (any or assorted) – 50 g;
water (not counting the consumption for soaking) – 1 l;
potatoes – 0.4 kg;
carrots – 100 g;
onions – 100 g;
butter – 40 g;
drinking cream – 0.5 l;
salt, spices - to taste.

Cooking method:

Rinse the mushrooms and cover with cool water. Wait 3-4 hours until they regain their shape.
Cut the mushrooms into small pieces and place in a saucepan.
Fill with clean water mixed with filtered liquid in which the mushrooms were soaked.
Place on the stove and bring to a boil.
When the water boils, add peeled and cut into small cubes potatoes and cook for 15 minutes over low heat.
Peel the onion and chop finely.
Scrub the carrots, wash them and dry them with a napkin. Finely chop or chop on a coarse grater.
Melt butter in a deep frying pan, add onions and carrots. Saute the vegetables until soft, transfer to a saucepan with boiling soup.
Cook for another 10 minutes.
Remove the pan from the heat. Using an immersion or regular blender, puree the contents of the pan.
Add salt, spices, pour in cream.
Return the pan to the heat. Stirring, bring the soup to a boil.

Serve the soup with wheat croutons. You can add fresh herbs. Some people decorate the dish with whipped cream (unsweetened).

Creamy chanterelle and pumpkin soup with nutmeg

The combination of chanterelles, ripe pumpkin and nutmeg will help make the soup even brighter and more appetizing. It turns out to be a healthy, tasty dish.

Ingredients:

chanterelles – 570-600 g;
onions and carrots - 1 pc.;
garlic – 2 cloves;
fresh pumpkin (peeled pulp) – 150-170 g;
cream (fat) – 2/3 tbsp.;
salted and drain. oil – 30-35 g;
nutmeg – ½ tsp;
salt.

Preparation:

Cut the ripe orange pumpkin, cleared of all excess (seeds, peel, membranes), into small pieces. Do the same with onions, garlic and carrots.
Wash the mushrooms and clean contaminated areas. If necessary, cut smaller.
Fry the chanterelles in a mixture of two oils. When all the liquid has evaporated from the frying pan and the mushrooms have lightly browned, you can add the remaining crushed ingredients. Cook them for 7-8 minutes until soft. Add salt to taste and nutmeg to the mixture.
Transfer the contents of the frying pan to a saucepan and add water. Cook for 15-17 minutes over low heat after boiling.
Blend the mixture with a blender. Pour in the cream. If necessary, add more hot water and add salt to the treat.
Boil the soup for 2-3 minutes.

Serve the treat with fresh wheat bread.

Mushroom soup made from dried mushrooms

I would like to recommend you this interesting and completely uncomplicated option for preparing mushroom puree soup from dried mushrooms. Light, with a minimum of ingredients and so simple that even a novice in the kitchen can repeat it. This soup has an incredible aroma and amazing taste.

Purpose: For lunch Main ingredient: Mushrooms / Dried mushrooms Dish: Soups / Cream soups Geography of cuisine: Russian cuisine Diet: Vegetarian food

Ingredients:

Broth - 1 glass
Cream - 1 glass
Potatoes - 1-2 pieces
Onion – 1 piece
Vegetable oil - 1 teaspoon
Dried mushrooms – 0.5 cups
Salt - To taste
Pepper - To taste

Number of servings: 2-3

How to cook

This is a fairly simple set of ingredients you need to have on hand to repeat the recipe in your kitchen.
Pour the prepared broth into the pan. It can be either meat or vegetable broth. Place the mushrooms there and leave them for about an hour.
After this time, put the pan on the fire. At the same time, peel the potatoes.
And cut into small cubes.
Place in a saucepan with the mushrooms and bring to a boil.
Peel and chop the onion. Heat a little vegetable oil in a frying pan and add the onion. Fry over medium heat until golden brown.
Place the onion in the pan. Cook over medium heat until the potatoes are soft.
Pour in the cream in a thin stream.
Salt and pepper to taste.
Using a blender, beat everything until smooth. Then put the pan on the fire, bring it to a boil again and you can immediately serve the soup to the table.

Chowder with dried chanterelles

The creamy soup recipe includes the following products:

250 ml broth;
250 ml cream;
2 potatoes;
onion;
half a glass of dried mushrooms;
lean is not enough;
spices.

Place the chanterelles in the pre-cooked broth and leave them in it for about an hour.

The broth can be prepared with vegetables or meat.

When the set time has passed, the pan should be put on fire. Then peel the potatoes, cut them into medium cubes and add to the chanterelles. Boil.

Next, peel and chop the onion. Heat oil in a frying pan, add onion. Fry until golden brown over medium heat. Then transfer the onions to the pan. Cook the stew until the potatoes are soft. The fire should be medium.

Once the potatoes are ready, slowly pour in the cream. Add salt and pepper. Using a blender, blend all ingredients into a homogeneous mass. Then return the soup to the heat and bring to a boil.

Dried mushroom soup is ready to eat.

Dried mushroom soup

My family really loves puree soups, one of the favorites, of course, is mushroom soup. I always have dried porcini mushrooms in stock, since we collect and prepare them ourselves for the winter. I offer a recipe for creamy dried mushroom soup. The dish turns out aromatic and very tasty.

Ingredients

water - 2.5 liters;
cream 20% - 200 ml;
dried mushrooms - 100 g;
potatoes - 4-5 pcs.;
carrots - 1 pc.;
salt, spices - to taste.

Step-by-step cooking recipe

Prepare food. Peel potatoes and carrots.
Rinse the mushrooms well under running water.
Then pour water over the mushrooms and put on fire. Cook the mushrooms from the moment of boiling for 30 minutes.
Chop the potatoes and carrots. I don't chop vegetables finely.
Then add the vegetables to the pan with the mushrooms
Cook over low heat until the vegetables are ready.
Remove mushroom soup from heat and carefully transfer to a blender bowl. I puree the soup in small portions.
Grind the soup until smooth.
Pour the resulting puree into a saucepan, add salt, spices to taste and pour in cream.
Place the pan with the pureed soup made from dried mushrooms and cream on the fire, bring to a boil (but do not boil), reduce the heat and simmer for 3-5 minutes, then remove from the heat and let it brew for 10-15 minutes.
Serve aromatic, delicious creamy soup of dried mushrooms with croutons or croutons.
Bon appetit!

Cream soup of fresh champignons with butter

To make the soup tastier, you should fry the vegetables and mushrooms in butter. It is advisable to take a product with a fat content above 80%.

Ingredients:

fresh mushrooms – 280-300 g;
heavy cream – ½ tbsp.;
meat broth – 650-700 ml;
drain butter – 70 g;
garlic – 2-3 cloves;
onion – 1 head;
flour - 20-25 g;
salt and spices.

Preparation:

Finely chop the peeled onion and garlic. Send the pieces to cook in a large amount of melted plums. oils When they become slightly golden, you can add the mushrooms. The champignons must first be cleaned and cut into slices. Salt the mixture to taste and add spices. At the very end, add flour and cook for a couple more minutes.
You can use any meat broth for this soup. But the treat is especially tasty with beef. It needs to be boiled and only then combined with the contents of the frying pan.
Pour the soup into a suitable sized saucepan. Blend the mixture with a blender. Pour in the cream. Adjust the taste of the treat with salt. Warm over low heat for another 4-6 minutes.

Serving the finished soup is delicious with any croutons. You can prepare them from both black and white bread, first cutting them into large cubes and drying them in a frying pan without oil or in the oven.

Dried chanterelle soup with cream and cheese

Ingredients

dried chanterelles – 20-30 g;
mushroom or vegetable broth – 0.5 l;
cream or milk – 0.25 l;
potatoes – 0.2 kg;
onions – 100 g;
butter – 20 g;
cream cheese – 50 g;
salt, spices - to taste.

Step-by-step cooking recipe

Rinse the chanterelles well.
Prepare the broth, put the mushrooms in it, leave for 1.5 hours.
Place the pan on the stove and cook the mushrooms over low heat for 15 minutes.
Peel the potatoes, cut into small pieces of arbitrary shape, place in a pan with chanterelles. Cook until the potatoes are soft.
Peel the onion and cut into small pieces.
Melt the butter in a frying pan, add the onion pieces and fry until soft.
Add the onion to the soup and cook for 5 minutes.
Grind the contents of the pan using an immersion blender.
Add cream or milk and boil for 10 seconds.

Divide the cream cheese into small pieces and place on a plate for each person. Using the same principle, you can prepare puree soup from honey mushrooms and other dried mushrooms.

Puree soup from dried mushrooms is not much more difficult to prepare than from fresh or frozen ones. The difference lies in the need to pre-soak the main ingredient so that the mushrooms regain their original shape. The puree soup made from dried mushrooms is especially tender if cream is used in its preparation, but lean versions of the dish also have their admirers.

Cream soup of champignons and potatoes

Potatoes make any soup richer. And it also adds thickness to the pureed treat.

Ingredients:

potatoes – 6-8 pcs. depending on size;
water – 1.3-1.5 l;
fresh mushrooms – 280-300 g;
onion – 1 head;
cream (fat) – 1 tbsp.;
drain oil – 20-25 g;
greens (any) – 1 bunch;
salt and spices.

Preparation:

Peel all the potatoes, rinse, cut, add water and cook until soft.
At this time, cut the onion into miniature pieces and cook in butter. When the vegetables turn golden, add all the mushrooms, chopped into thin slices. Fry until all ingredients are cooked. If they start to burn, you can add some broth from the pan.
Transfer the roast into a saucepan. Cook the products together for 15-17 minutes.
Remove the grounds from the finished soup. Grind it in any convenient way. You can use a blender or simply pass the ingredients through a fine sieve. Then dilute them with the remaining broth.
Add cream and heat the mixture. Salt and add spices to taste.

Pour the finished soup into bowls and garnish with chopped fresh herbs. You can leave a few slices of fried mushrooms and use them to decorate the dish.

Puree soup of dried mushrooms with vegetables

To saturate the soup with unique flavors and provide the dish with healthy elements, we recommend adding several vegetables to the recipe. In addition, this time we suggest using chanterelles rather than porcini mushrooms. They are the ones who will give the soup its exquisite yellow color and spicy mushroom taste.

Ingredients:

two potatoes;
dried chanterelles - 70 g;
one carrot;
salt;
three glasses of water;
one onion;
cauliflower inflorescence;
one zucchini;
ground pepper;
sour cream - 60 ml;
greenery.

Step-by-step cooking recipe

Sort out the chanterelles, rinse them and immediately place them in a suitable pan. Also add filtered water inside and add salt. Place the future dried mushroom puree soup over medium heat.
At the next stage, peel all the potatoes, cut them into cubes and wash them from starch in several waters.
Transfer the root vegetable to the mushroom broth and, without increasing the temperature, continue cooking.
At this time, peel the carrots and onions, also cut off the peel from the zucchini and disassemble the cabbage inflorescence into small pieces.
Wash all the vegetables and chop them as finely as possible.
At the next stage, transfer the prepared ingredients into a pan with mushroom soup, not forgetting to add ground pepper. Simmer the dish for 15 minutes, and then blend with a blender until the consistency is relatively homogeneous.
Season the mushroom soup with sour cream, bring to a boil and serve with fresh herbs.

If you don't like cabbage, replace the florets with other vegetables or root vegetables. For example, celery or eggplant. You can also experiment with spices. But since they usually contain salt, be careful with them.

Mushroom soup with champignons

There is hardly a mushroom more versatile than the champignon. Available at any time of the year almost anywhere in the world, it meets all the rules of health and nutrition, and at the same time is incredibly tasty fried, boiled and stewed. If you cook mushroom soup with champignons, you will not go wrong - the resulting first course will delight your family with a pleasant smell, bright taste and pleasing color.

Required ingredients:

Potatoes 1 piece
Champignon mushrooms 400 grams
1 medium sized onion
1 small carrot
Sunflower oil for frying
Red lentils 100 grams
Fresh parsley.

Cooking method:

Fill the pan in which you will cook the soup with water and put it on the fire.
Peel the potatoes with a knife and cut into small cubes.
Wash the champignons well under running water and cut each into three or four pieces.
As soon as the water in the pan boils, put the potatoes and mushrooms in it, add salt, turn the heat to medium and cover with a lid.
Remove the skin from the onion and chop it finely. Wash the carrots with a wire brush, and then grate them on a fine grater. Heat the frying pan and grease it with oil using a rubber brush. First, quickly add the onion and fry until golden brown for 4 minutes, stirring, then add the grated carrots to the onion and fry for another 4 minutes.
Add the roast and lentils to the pan, then cook the soup for another ten minutes.
Chop the greens finely with a knife, after washing them, and add to the pan with the soup a minute before they are ready.

Mushroom soup with porcini mushrooms

The soup recipe includes the following ingredients:

40 grams of dried white mushrooms;
300 grams of potatoes;
liter of water;
vegetable oil;
a tablespoon of flour;
salt.

First you need to soak the mushrooms, leaving for 2 hours.

When using store-bought ones, it is better to rinse them several times, catching them out of the water with your hand, since such mushrooms always leave sediment.

The finished soaked specimens should be soft. They need to be put into a saucepan and set to cook. Be sure to remove any foam that forms; there may be debris.

While the broth is preparing, you can peel and chop the potatoes. Place it in a saucepan and cook along with the mushrooms. While cooking the potatoes, catch a couple of mushrooms from the pan and chop them finely. Then fry in oil, seasoning with salt. Fry until it smells strongly of fried mushrooms. After this, they need to be removed from the pan, leaving the oil. This method enhances the aroma of the finished dish.

Add flour to the remaining oil and fry until golden brown. Gradually add broth from the pan with the soup being prepared. You should get a homogeneous mixture. Next, make mashed potatoes and mushrooms. Pour in the prepared thickener and add salt. Place on the fire and let it boil.

Meanwhile, grind 5 grams of dried product. Remove the soup from the heat and add mushroom crumbs to it, stir. The dish should sit for 5 minutes before serving.

When serving, season the soup with prepared fried mushrooms.

There is nothing complicated in preparing such creamy soups from dried porcini and other types of mushrooms. The main thing is to follow the suggested recipe.