Porcini mushrooms are noble mushrooms, a gift from forests. The dishes made from these mushrooms are incredibly aromatic, nutritious and delicious. When it is not possible to use fresh mushrooms in cooking, you can replace them with frozen ones. Soups from porcini mushrooms are optionally supplemented with potatoes, carrots, buckwheat, barley, beans, and cream soups are prepared.
The process of making soups from frozen mushrooms is the same as preparing first courses from fresh mushrooms, except for defrosting them.
Dishes of frozen porcini mushrooms can be supplemented with other mushrooms: chanterelles, boletus, boletus, honey agarics, oyster mushrooms and available mushrooms.
Mushroom soups are some of the tastiest, with a forest flavor and nutritional value.
Porcini mushroom soup with buckwheat
This homemade mushroom soup recipe is for 4 servings.
Ingredients:
- 450 g frozen porcini mushrooms;
- 2 tbsp vegetable oil;
- 2 stalks of stalked celery;
- 1 onion;
- 2 carrots;
- 3/4 cup buckwheat;
- 2 tsp dried thyme, dill;
- 6 glasses of water or chicken broth;
- juice of 1 lemon;
- salt and freshly ground black pepper to taste;
- ½ cup chopped herbs, for garnish.
Cooking recipe:
Step 1. Defrost, rinse porcini mushrooms. Cut into pieces.
Step 2. Celery, chop the onion. Peel and chop the carrots. Rinse the buckwheat.
Step 3. Heat vegetable oil in a large saucepan, add celery and onion. Cook for 5 minutes, stirring occasionally.
Step 4. Add carrots and mushrooms, simmer for another 4 minutes. Pour in a glass of buckwheat, spices, lemon juice, salt and pepper to taste.
Step 5. Fill with water or broth. Bring to a boil, reduce heat, and cook for 15-20 minutes.
Serve garnished with herbs and bread.
Nutritional information per serving: 240 calories, 50 g carbohydrates, 10 g protein, 3 g fat.
Frozen porcini mushroom soup with beans
The recipe is for 8 servings. It will take 50 minutes to make this soup.
Required products:
- 600-700 g of frozen porcini mushrooms;
- 8 glasses of water or chicken stock
- 1 large onion
- 2 medium carrots;
- 3 stalks of stalked celery;
- 3 tbsp olive or sunflower oil;
- 2-3 cans of canned beans;
- 3 cloves of garlic;
- 100 g cream (optional);
- 1 tsp salt;
- freshly ground black pepper to taste;
- 3 bay leaves;
- 1/3 cup chopped fresh dill
Step-by-step instruction:
Step 1. Defrost porcini mushrooms, rinse, cut.
Step 2. Take a large saucepan, add water and bring to a boil.
Step 3. Chop the onion, finely chop the celery. Pass the garlic through a garlic press. Peel the carrots and cut into cubes or slices of your choice.
Step 4. Heat vegetable oil in a skillet. Sauté the onion for two minutes, stirring constantly. Add carrots, celery and garlic. Simmer for a few minutes. Pour in the cream (optional), cook for a minute. Transfer the contents from the skillet to a pot of boiling water.
Step 5. Put the thawed mushrooms in a frying pan, fry until golden brown, stirring occasionally. Transfer to a saucepan.
Step 6. Open the cans of canned beans, drain the water. Pour the beans into a saucepan. Season with salt and pepper. Add bay leaves. Cover and cook for 30 minutes.
Before serving, pour into portioned plates, add a spoonful of vegetable oil, sprinkle with herbs.
Pearl barley soup with frozen porcini mushrooms
The recipe is for 5-6 servings.
Ingredients needed:
- 500-600 g of frozen porcini mushrooms;
- 3 tbsp olive or sunflower oil;
- 120 g ham;
- 2 medium onions;
- 3-4 small carrots;
- 3-4 stalks of stalked celery;
- 4 cloves of garlic;
- 120 g of pearl barley;
- 7 glasses of water or meat broth;
- 3 sprigs of fresh thyme;
- salt and freshly ground black pepper;
- 2 tbsp wheat flour;
- 2 tbsp butter;
- 120 g cream;
- chopped herbs for serving.
Cooking instructions:
Step 1. Defrost the mushrooms, rinse in a colander, cut if necessary.
Step 2. Chop the onion, celery and garlic. Peel the carrots and cut into cubes or slices. Cut the bacon into small cubes. Rinse the pearl barley.
Step 3. In a large saucepan, heat the oil. Fry the bacon, onions, carrots, celery for 8-10 minutes, stirring occasionally until the vegetables are tender.
Step 4. Add garlic and pearl barley, fry for 2 minutes. Pour in the cream, cook for another 5-7 minutes.
Step 5. Put the porcini mushrooms in a saucepan, cover with broth or water, add a whole sprig of thyme, bay leaf, salt, black pepper. Bring to a boil, cover and cook for 45 minutes, until the pearl barley is cooked through. Remove the thyme sprigs from the saucepan.
Step 6. In a small bowl, combine flour and butter and add to soup. Stir well, cook for 5 minutes.
Sprinkle with fresh chopped herbs before serving.
European style frozen porcini mushroom soup
This recipe uses two types of mushrooms: dried and fresh. Also, potatoes and carrots are absent in this soup.
For 2 servings:
- 350 g frozen porcini mushrooms;
- 4 tablespoons butter;
- 1 onion;
- 3 cloves of garlic;
- 5 glasses of water or broth;
- ½ tsp salt;
- freshly ground pepper to taste.
Cooking instructions step by step:
Step 1. Place the frozen mushrooms in a colander. Leave until they are thawed and tender. Rinse them with water. If the mushrooms are large, cut into smaller pieces.
Step 2. Prepare the vegetables: cut the onion, pass the garlic through a garlic press.
Step 3. Melt the butter in a frying pan, fry the onion and garlic over medium heat.
Step 4. Add the chopped mushrooms to the pan. Cook until liquid has evaporated, about 8 minutes. While stirring, cook over medium heat for another 10 minutes.
Step 5. Put a sprig of rosemary to the mushrooms, pour in water or meat broth. Season with salt and black pepper. Simmer over low heat for about 1 hour. Remove the sprig of rosemary before serving in serving bowls.
Frozen porcini mushroom cream soup
The total cooking time is 40 minutes. Servings quantity - 4. By adding sour cream or cream, the soup becomes high in calories, but very tasty.
You will need the following products:
- 500 g frozen porcini mushrooms;
- 50 g butter;
- 1 sprig of fresh thyme or rosemary
- 1 onion;
- 1 clove of garlic;
- 1/3 glass of white wine (at your discretion);
- 5 glasses of water or chicken broth;
- 1 glass of low-fat sour cream or drinking cream;
- salt and pepper to taste;
- chopped parsley to decorate the dish.
Cooking instructions:
Step 1. Defrost frozen mushrooms, rinse, drain excess water. If the mushrooms are large enough for soup, cut them into several pieces.
Step 2. Melt the butter in a skillet. Add fresh rosemary (whole twig), chopped onion, chopped garlic. Simmer over medium heat, stirring occasionally, for about 5 minutes. Reduce heat, add mushrooms (a few can be left for garnish), salt and freshly ground pepper. Cook, stirring occasionally, until the mushrooms have released all the liquid and are brown (about 20 minutes).
Step 3. Add white wine to the pan with vegetables. Then add water or chicken broth. Bring to a boil, reduce heat to low, cover and cook for another 15 minutes.
Step 4. Take out the rosemary sprig. Remove skillet from heat. Use a blender to turn the mixture into a creamy consistency. Add light sour cream or cream, stir and simmer for a few minutes.
Garnish with chopped parsley and mushrooms before serving.
