Soups

White mushroom cream soup


Ingredients for making porcini cream soup

  1. Fresh white mushrooms 400 grams
  2. Dried porcini mushrooms 150 grams
  3. Refined vegetable oil 2 tablespoons
  4. Butter 2 tablespoons
  5. 1 medium onion
  6. Medium sized garlic 1 clove
  7. Fresh mustard seeds 1 teaspoon
  8. Medium size potato 2 pieces
  9. Chicken broth or pure clean water 1 liter
  10. Pure water (boiling water) 200 milliliters
  11. Cream with a fat content of 20% 200 milliliters
  12. Salt to taste
  • Main ingredients: Potato, Mushrooms, Cream
  • Serving 6 servings

Inventory:

A teaspoon, a tablespoon, a cutting board, a kitchen knife, a deep bowl, a saucer - 2 pieces, a cooker, a three-liter pan with a thick bottom, a cover for the pan, a blender, a plate, a small bowl - 2 pieces, a scoop, deep plates for serving, vegetable cutter, wooden spatula, glass

Cooking cream soup from porcini mushrooms:

Step 1: prepare the dried porcini mushrooms.


We lay out the dried porcini mushrooms in a deep bowl and completely fill with boiling water. Leave them for 20 minutes soak. In the meantime, we’ll deal with other ingredients.

By the way, after the allotted time with clean hands, gently squeeze the mushrooms so that the liquid remains intact (we still need it), and put them on a cutting board. Using a knife, finely chop the components and immediately transfer to a free saucer. Let them lie down for now.

Step 2: prepare fresh porcini mushrooms.


We thoroughly rinse fresh porcini mushrooms under running warm water and put them on a cutting board. If necessary, use a knife to remove coarsened or damaged places on the hats and legs. Next, grind the components in pieces and transfer to a small bowl. Attention: the smaller the mushrooms, the faster the soup will boil.

Step 3: prepare the onions.


Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 4: prepare the potatoes.


Using a vegetable cutter, peel the potatoes and then rinse well under running warm water to wash away the remnants of the earth and other dirt. We spread the tubers on a cutting board and chop in small cubes. The crushed components are transferred to a free small bowl and filled with ordinary cold water from the tap so that the liquid completely covers them. This must be done so that the potatoes are not weathered or darkened.

Step 5: prepare the garlic.


We put the garlic on a cutting board and peel it with a knife. Then rinse the clove slightly under running water and chop finely after. The shredded component is transferred to a clean saucer and immediately proceed to the preparation of the soup.

Step 6: prepare cream soup from porcini mushrooms.


Pour vegetable refined oil into a pan with a thick bottom and spread a couple of tablespoons of cream. We put the container on medium heat and wait for the contents to warm up well and completely melt. Immediately after that, add chopped onion, garlic and mustard seeds here. From time to time, stirring with a wooden spatula, simmer everything until the first component becomes soft.
Next, spread the chopped fresh mushrooms and continue cooking for some more time. Attention: juice should stand out from the components and be sure to evaporate. Remember that during the preparation of the soup you need to mix everything with improvised equipment.

Now put the chopped dried mushrooms, cubes of potatoes in a saucepan, pour salt to taste and fill everything with chicken stock. By the way, do not forget to add mushroom liquid here. We are waiting for it to boil, and then cook the soup until the potatoes are soft.
At the end, turn off the burner, and scoop out one glass of liquid from the pan. Pour the cream here and, using a blender, grind everything to a puree state. Important: if it seems to you that the soup is quite thick, then add that liquid here and mix everything well until smooth.

Step 7: serve cream of porcini mushroom soup.


Pour the still hot soup with a scoop into deep plates and serve it with croutons, toasts and finely chopped greens at the dinner table.
Good appetite!

Recipe Tips:

- Fresh porcini mushrooms can be replaced with champignons. We leave dried ones, since they will give that unforgettable taste and aroma;

- You can add spices to such a dish. For example, a mixture of ground peppers, as well as a special mushroom seasoning;

- if you like very thick mashed soups, then just increase the number of fresh mushrooms and potatoes.