White Mushroom Soup

White Mushroom Soup

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Ingredients for making porcini mushroom soup

  1. Fresh white mushrooms 300-400 grams
  2. Onions medium size 1-2 pieces
  3. Small carrot 1/2 part
  4. Medium size potato 4-5 pieces
  5. Vegetable oil 1-2 tablespoons
  6. Salt to taste
  7. Semolina 1 teaspoon with a slide
  8. Cold purified water 1 liter
  • Main Ingredients: Potato, Onion, Carrot, Mushroom
  • Serving 7 servings
  • World Cuisine


Skimmer, Cooker, Cutting board, Knife, Medium saucepan with a lid - 2 pieces, Tablespoon, Teaspoon, Fine grater, Plate - 4 pieces, Frying pan, Sieve, Scoop, Deep dishes for serving, Wooden spatula, Kitchen gloves

Cooking porcini mushroom soup:

Step 1: prepare the onion.

Using a knife, peel the onion from the husks and rinse under running water. We spread the vegetable on a cutting board and cut it into rings or half rings. Shredded component is transferred to a free plate.

Step 2: prepare the carrots.

With a knife, peel the carrots from the peel and after - thoroughly rinse under running water. Using a fine grater, we rub the vegetable directly into a free plate and set it aside for now. Attention: The secret to making this soup is the size of carrot chips. Therefore, the finer the grater, the better.

Step 3: prepare the potatoes.

Using a knife, peel the potatoes and, after that, thoroughly rinse them under running water. We spread the vegetable on a cutting board and cut into large pieces. The chopped component is transferred to a deep plate and pour completely cold water from the tap so that the potatoes do not darken while we cook the mushrooms.

Step 4: prepare the porcini mushrooms.

Porcini mushrooms are thoroughly washed under running water and put on a cutting board. Using a knife, if necessary, remove coarsened and spoiled places on the hats and legs, and then cut the component into small pieces and transfer to a free pan.

Step 5: make porcini mushroom soup.

Pour clean water into a pan with mushrooms and put the container on medium heat. When the liquid boils, make the fire less than average, add a little salt to the pan and cook mushrooms for 10 minutes. Attention: from time to time foam will appear on the surface of the water, be sure to remove it with a slotted spoon.

In parallel with this process, we are preparing vegetable frying. Pour a small amount of vegetable oil into the pan and put the container on medium heat. When the oil warms up well, put the chopped onion in the pan. From time to time, stirring the vegetable with a wooden spatula, fry it until pale golden. Immediately after this, pour the crushed carrots, mix well, make the fire less than average and continue to cook the frying until all the liquid has evaporated from the carrots.

After boiling the ceps for 10 minutes, pour the liquid with them through a sieve into another empty pan. Attention: be sure to use kitchen gloves so as not to burn your hands. Slices of mushrooms with a slotted spoon or a tablespoon are transferred to a clean plate and temporarily set aside.

And again we put the container with the mushroom liquid on the fire less than average and spread the neatly chopped potatoes here. Cover the pan with a lid and cook the potatoes for 10 minutes. After this time, open the lid and put the semi-prepared mushrooms in the container. We continue to cook the soup until the potatoes are ready. In 5 minutes pour the semolina into the dish until the end, while simultaneously stirring everything with a tablespoon so that there are no lumps. Then literally in 1-2 minutes, put the vegetable frying in the pan, mix well and then turn off the burner. Everything, porcini mushroom soup is ready! He can only insist, and you can serve the dish to the dining table. To do this, cover the pan with a lid and wait 10-15 minutes.

Step 6: serve porcini mushroom soup.

Using the ladle, we pour the soup of porcini mushrooms on plates and serve to the dining table with sour cream and finely chopped herbs. The dish turns out to be very tasty and fragrant, especially if it was cooked in the mushroom season. Typically, this soup is served with fresh bread, or even with crackers.
Good appetite!

Recipe Tips:

- To prepare soup from porcini mushrooms, no spices are required, including bay leaves with black peppercorns. And all because the mushrooms themselves give the dish an unforgettable aroma and taste.

- You can also use dried porcini mushrooms to make this soup. The dish will turn out no less tasty.

- At will, onions can also be chopped into cubes.

- Soup from porcini mushrooms is best served at the dinner table just cooked and store it in the refrigerator for no more than 2 days.