Frozen Porcini Mushroom Soup, a step-by-step recipe with photos from Yulia Oleynik, 110 kcal
Mushroom soup made with frozen mushrooms can be just as delicious as fresh. A mushroom soup made with porcini mushrooms is especially delicious. But even if you have other mushrooms on hand, the soup will still be rich and flavorful. Mushrooms are great because they don't require any spices, so don't overdo it.
- Frozen porcini mushrooms
- Potato
- Carrot
- Onions
- Black peppercorns
- Salt
- Rinse the mushrooms thoroughly without defrosting. Place in a saucepan with 2.5 liters of water, bring to a boil, and simmer over moderate heat for about 40 minutes.
- Peel the potatoes, cut into cubes or strips, whichever you prefer.
- Remove the mushrooms from the broth and place them on a plate. Add the potatoes to the broth and cook until almost done.
- Grate the carrots and finely chop the onion. Sauté them in sunflower oil for a few minutes, being careful not to let the onion brown too much. Add to the broth with the potatoes.
- Cut the mushrooms into smaller pieces and return them to the soup. Season with salt to taste.
- When serving, you can add sour cream and dill.
When you're tired or short on time, this quick mushroom noodle soup with champignons and porcini mushrooms will be your lifesaver. You can decide how many noodles to use, adjusting the consistency to your taste. You can use any kind of pasta—spaghetti, star noodles, orzo, etc.—the choice is yours. But some absolute favorites for cooking speed are spider noodles and noodle blocks.
This delicious porcini mushroom soup can be prepared in a variety of ways: with noodles, cream cheese, or vegetables. And it's clear that any of these variations will be delicious, because when royal boletus mushrooms are used, the final flavor is always destined to be a success! To prepare our mushroom soup, we grate the vegetables: this ensures a smooth, creamy consistency. It's also less fatty than traditional cream-based soups, as we suggest using milk instead.
How do you freeze porcini mushrooms for the winter, preserving the flavor and aroma of a wonderful summer morning? And how do you make a soup with champignons and frozen porcini mushrooms, giving it a refined, fresh flavor? After all, when you have such a wonderful dish on your table on a cold, rainy, or snowy day, it means summer is still here, right here on your plate. Porcini mushrooms are common in our climate, and in season, they are sold in large quantities at markets or right on the highway, so preserving this delicacy for future use is not difficult, especially if you know a few tricks.
Porcini mushroom soup is a delicious, rich soup with the aroma of forest and summer. Mushrooms are a gift of nature that makes our lives tastier, and so many things can be made with them. The porcini mushroom, or boletus, is the king of its kingdom, with a rich flavor and numerous beneficial properties. All edible mushrooms contain the natural antioxidant selenium and essential amino acids. Therefore, they are widely used in cooking. They are used to make soups, gravies and sauces, salads and appetizers, pâtés, pie fillings, boiled, fried, salted and marinated, dried, and frozen for the winter.
