Creamy Porcini Mushroom Soup - A Recipe With A Photo Step By Step. How To Prepare Porcini Mushroom Soup With Cream?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-08-25 05:24

A simple recipe for an unusually delicious creamy white mushroom soup with cream. A chic seasonal dish for forest mushroom lovers!

Ingredients

Boiled porcini mushrooms - 150 g

Water - 700 ml

Potatoes - 2 pcs.

Cream 30% - 100 ml

Bulb onions - 1 pc.

Butter - 100 g

Dill greens - bunch

Salt to taste

Ground black pepper - to taste

• 239 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Borovik is just a gorgeous mushroom: fleshy, aromatic, delicious! If you are lucky enough to pick up porcini mushrooms in the forest, then this opens up inexhaustible possibilities for creation for the culinary specialist. If there are especially a lot of mushrooms, then you can dry boletus for the winter. Pickled porcini mushrooms are also good. And if it is not planned to harvest boletus mushrooms for the winter, then you can fry them in sour cream, for example, according to this recipe.

Well, today I will tell you how to make a porcini mushroom soup with cream. I must say that this dish is simply gorgeous, albeit very simple. Porcini mushrooms give such an incredible taste and aroma to the whole dish that my daughter was very surprised when she found out that I did not add any mushroom aromatic seasonings. And why do we need chemistry when there are porcini mushrooms, which no artificial aromatic mixture can compare with.

To make a creamy porcini mushroom soup, we need very few ingredients: mushrooms - the more, the better, potatoes, onions, dill, butter and heavy cream.

I don't have a lot of mushrooms, but this is enough for 2 servings. Let's clean the boletus by removing the thin top layer from the stem.

Rinse well, fill with water (700 ml), salt and cook. Cook for 25 minutes.

Then we put the mushrooms in a colander, and set aside the broth for further use. I got 150 g of boiled mushrooms.

Melt the butter in a frying pan, put the mushrooms and finely chopped onions. Fry until the onion becomes transparent and slightly beige.

And during this time we will peel the potatoes.

Cut the potatoes into small pieces and put them in the mushroom broth. Cook until cooked.

Grind the fried mushrooms with onions and potatoes with a blender.

Pour the broth left over from cooking separately, we still need it.

Put the grated mass in a bowl, add 120 ml of broth little by little, mix, then add cream. Mix everything so that the mass is homogeneous. Put on fire, stirring occasionally, bring to a boil and remove immediately.

Creamy porcini mushroom soup with cream is ready. Add finely chopped dill to the ready-made soup when serving.

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