Mushroom soup with porcini mushroom puree and cream

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make mushroom soup puree from porcini mushrooms with cream? Prepare the necessary ingredients for this. This soup can be made from any mushrooms - dry or fresh. I will cook from frozen mushrooms. During the mushroom season, I always stock up on wild mushrooms. I cook them for about 30 minutes. Then I wash it, cool it, put it in bags and freeze it. In winter, I always have mushrooms. For soup, they must be defrosted in advance.

2. STEP 2

   

   Peel the potatoes, rinse them from dirt and cut them into pieces. Heat water for the soup in a saucepan, place the chopped potatoes in it and cook for 15 minutes.

3. STEP 3

   

   While the potatoes are cooking, peel the onion, rinse it and chop it. Fry the chopped onion and mushrooms for 5-7 minutes. During this time, excess liquid will evaporate from the mushrooms and they will begin to brown a little.

4. STEP 4

   

   Add the fried mushrooms to the pan with the potatoes. Add a little salt and spices to taste. Boil everything together for another 10 minutes. Do not pour a lot of water into the pan so that the soup is not liquid.

5. STEP 5

   

   Transfer the entire contents of the pan into a stationary blender, add garlic and grind everything into a homogeneous mass.

6. STEP 6

   

   Return the mushroom mixture back to the pan and add cream. They can be of any fat content. The higher the fat content of the cream, the creamier the finished soup will taste. Adjust the consistency of the soup with cream or water. Stirring, bring everything to a boil and remove the pan from the heat.

7. STEP 7

   

   White mushroom soup is ready! Serve it hot. In addition, you can make croutons from white bread. Bon appetit!

Comments on the recipe

Maystin

13.12.2023

4.8

For my first mushroom soup today I made pureed porcini mushrooms with cream. Since we still need to look for porcini mushrooms in our area, I took frozen champignons for the soup. I decided not to fry the onions and mushrooms, but immediately sent them to cook along with the potatoes. When everything was ready, I transferred the vegetables and mushrooms to a blender, added a clove of garlic and chopped. Returned the crushed mass to the broth and poured in the cream. I brought the soup to a boil and turned it off. When serving, I sprinkled it with chopped dill. It turned out very tasty and satisfying. I didn’t add any spices to the soup. Yulia M., thank you for the delicious recipe! I recommend 👍