Classic Mushroom Soup - A Recipe With A Photo Step By Step. How To Make A Classic Porcini Mushroom Soup?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Classic porcini mushroom soup with noodles, flavored with garlic and lemon juice - just delicious!

Ingredients

Porcini mushrooms - 250 g

Water - 1 l

Onions - 0.5 pcs.

Carrots - 0.5 pcs.

Sunflower oil - 2 tablespoons

Potatoes - 100 g

Vermicelli - 10 g

Garlic - 1 clove

Salt to taste

Peppercorns - 2 pcs.

Bay leaf - 1 pc.

Lemon juice - 0.5 tsp

For filing:

Dill greens

Sour cream

• 28 kcal
• 50 minutes
• 10 min.
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Who doesn't love mushroom soup - a dish that is prepared in a restaurant and in almost every home?

The classic recipe for mushroom soup, in addition to porcini mushrooms, contains vegetables, traditionally: onions, carrots, potatoes. To give the soup an additional taste, cooks add noodles and various cereals at will. Recently I read that there are fans of introducing beans, zucchini, eggplant, pumpkin, etc. into mushroom soup.

Mushroom soup according to the classic recipe turns out to be unusually tasty, rich and appetizing. For the first time I introduced a clove of garlic into the dressing and added a few drops of lemon juice, I was afraid that the mushroom aroma would be killed. But the family greeted this innovation with a bang, so I will take note of this discovery. The main thing is not to overdo it, put everything in moderation. In the original recipe, the garlic was passed through a press, I did not dare to ruin everything and just cut a clove.

Take the ingredients listed.

Wash the porcini mushrooms well from debris and soil and cut into thin slices.

Place the mushrooms in a saucepan, cover with water and bring to a boil. Remove the abundant foam that appears, reduce the heat of the stove and put peppercorns, a slice of carrot and some finely chopped onion. This will complement the broth. Simmer the mushrooms for about half an hour.

Prepare vegetables: cut potatoes into cubes, peel onions and carrots.

Cut the carrot and half an onion into thin slices.

Heat the sunflower oil and simmer the onions and carrots.

When the mushrooms are cooked, add the potatoes to the soup and cook until softened.

Enter the gas station.

Add a handful of vermicelli. Put on the stove and heat until the noodles are cooked. Unplug the stove (if electric), do not remove the soup.

Cut a clove of garlic into thin slices and squeeze the juice out of the lemon wedge. Cover with a lid for 10 minutes.

The classic mushroom soup with fresh porcini mushrooms is ready! Serve with finely chopped dill and creamy sour cream. Enjoy your meal!