Frozen porcini mushroom soup

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook frozen porcini mushroom soup? Prepare your food. Pre-defrost the mushrooms by transferring them from the freezer to the bottom shelf of the refrigerator. This way the defrosting process will be carried out most delicately, which will preserve not only the beneficial properties of the mushrooms, but also their taste. Wash and peel the vegetables.

2. STEP 2

   

   Cut the potatoes into small pieces, place in a saucepan, and cover with clean cold water. Use filtered or bottled water; the taste of the dish depends on the quality of the water. Place the pan on low heat. Cut the onion into small cubes and grate the carrots on a coarse grater.

3. STEP 3

   

   Chop the thawed mushrooms (I freeze mushrooms, peeled, cut into pieces and boiled twice), place in a frying pan with heated vegetable oil and fry until golden brown over low heat. Then add chopped onions and grated carrots to them. Fry everything together, stirring, for about 5 minutes.

4. STEP 4

   

   When the water boils, reduce the heat and boil the potatoes for about 15 minutes until tender (they should break easily when pressed with a spoon). Add fried mushrooms to the soup, stir, add salt, add bay leaf and simmer until tender, about 5 minutes. Then remove the soup from the heat.

5. STEP 5

   

   When serving, you can add chopped herbs to the plates to taste. Bon appetit!

Comments on the recipe

tatyanochka2022

07.08.2023

4.7

The soup is simply amazing! A godsend for the winter menu. The main discovery for me was pre-frying the mushrooms. The fact is that before, when cooking soup, I added raw mushrooms. And I never boiled all the mushrooms that were intended for freezing. I cut it coarsely, put it in bags and put it in the freezer. The mushrooms, getting into the soup, became a little wadded and watery. But thanks to frying, they retained their density and excellent taste. I cooked the soup in meat broth, using 200 g of lean pork. I fried the mushrooms in vegetable oil with the addition of butter in order to give the soup a delicate creamy note. At the end of cooking, I added two handfuls of small egg noodles. The soup turned out thick (as we like), rich, aromatic and very tasty. Thank you very much for the wonderful recipe!

Margot

07.08.2023

4.7

Delicious and simple!!! Thank you Video from me.

Vladimir29

07.08.2023

4.9

The soup came out amazing!!! And I found a use for summer preparations!