Porcini mushroom soup - 10 cooking recipes

It is not without reason that porcini mushrooms are so beloved in Russia. For decades they remained the kings of mushrooms. And then they were replaced by champignons, and many somehow forgot about boletus mushrooms. What are they good for? Firstly, its aroma and taste. Secondly, versatility: you can prepare any preparation from them. And you can cook porcini mushroom soup using these same preparations.

That is, they will use: fresh, dried, pickled, salted, frozen. For a special aroma, some housewives grind dry mushrooms into powder and then use it as a seasoning. This is how any soup turns into a mushroom soup - there are no mushrooms in it as such, but their smell and taste are present. Such a little trick.

Depending on which mushrooms are used, the technology for cooking the soup will differ. If the mushrooms are fresh, they can be fried with onions and carrots. Add to boiling water when potatoes or grains are almost cooked. If dried, you will have to cook the vegetables a little longer. And before that, also soak in cold water. Canned ones can be added at any stage of cooking. It depends on personal preferences, especially since recipes for porcini mushroom soup require different approaches.

In the soup, porcini mushrooms are combined with almost all vegetables, cheese, eggs, meat, chicken, pasta, cereals, cream, and white wine. They can be cut into circles, slices, lengthwise and crosswise. You can puree it into a cream soup or puree soup. By the way, with the already mentioned champignons in the neighborhood, white ones feel very good - the soup will be twice as tasty.