Mushroom Cream Soup From Dried Mushrooms - A Recipe With A Photo Step By Step. How To Make Dried Porcini Mushroom Cream Soup?

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

A slightly unusual recipe for lean mushroom cream soup made from dried mushrooms has a very intense taste.

Ingredients

Dry mushrooms (ideally - white) - 40 g

Potatoes - 300 g

Water - 1 liter

Vegetable oil - 1 tablespoon

Flour - 1 tbsp.

Salt to taste

38 kcal
40 minutes
40 minutes

Photo of the finished dish

Step by step recipe with photo

If you are just wondering how to make a cream soup from dried porcini mushrooms in a completely new way, and it is desirable that it be lean mushroom soup, then I can throw in a great idea!

This method of cooking was shown to me many years ago by my half-aunt, the former wife of a diplomat. Unfortunately, in my childhood and adolescence, I was absolutely not interested in where my uncle worked there, so I can't say which country this soup belongs to. But, most likely, he is not Russian. Taste - from the category "must try". This is the most concentrated mushroom soup, the mushroominess of which spits out all the other options I know. For this, several tricks are used, which I will dwell on during the preparation. So let's agree right away that the recipe will not be the easiest in comparison with the mushroom soups we are used to. But the result, in my opinion, is worth it - this is a gourmet dish, perfect for special occasions or gourmet guests.

The main ingredient is dry mushrooms, ideally porcini. At least 5 gr. whites should be. The remaining 35-45 grams, which are for the broth, I do not insist there, my aunt said nothing about them (well, or I don’t remember), but mushrooms for the powder are only porcini.

250-300 gr. potatoes, about a liter of water, salt to taste. For the thickener - 1 tbsp. flour and 1 tbsp. vegetable oil. In the original recipe, to be honest, it was creamy, but I just thought that if you make it on a vegetable one, then the recipe will also turn out to be lean. And to make a decent lean mushroom soup from dried mushrooms without cream and cheese is, you know, not easy.

Soak the dried mushrooms in water about 2 hours before the soup starts. If you have purchased mushrooms, we catch them out of the water by hand a couple of times (we do not drain the water through a colander, namely, we catch the mushrooms with our hand, leaving the water), drain the water with the bottom debris, wash my bowl and fill it fresh: purchased mushrooms always give a very strong sediment, but we do not need this case to grind on our teeth.

By the time the soup is cooked, the mushrooms should be completely soft. We catch them out of the water, put them in a saucepan and cook with a liter of fresh water. Remove the foam after boiling, it can also contain debris.

While the mushroom broth is being cooked, clean and finely chop the potatoes (finely - just so that they cook faster).

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

While the potatoes are boiling, we catch several mushrooms from the soup with a fork, finely chop them.

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

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

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

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

Pour the thickener into the puree soup, salt to taste, let it boil, and in the meantime, grind 5 g into the finest dust. dried porcini mushrooms.

And at the very last moment, when the soup has already been removed from the fire, we mix mushroom dust into it. Do not cook! Stir in and let stand before serving for about 5 minutes. This is the second trick to enhance the mushroom smell and taste. Try it first without this additive, and then with it, and I think you will immediately understand.

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

Serve the creamy soup and sprinkle with fried mushrooms. If a lot of time has passed, and they have cooled down, then do not be too lazy to heat them up again - the smell, again, will intensify.