Soup with porcini mushrooms and cream

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   Pour boiling water over the dried mushrooms and leave for an hour (or cover with cold water and leave overnight).

2. STEP 2

   

   Strain the mushroom infusion through gauze folded in 2 layers and pour into a saucepan. Add clean water to 3 liters, add the swollen mushrooms and bring to a boil. After boiling, reduce the heat to low (so that the liquid barely simmers) and cook for about 30-40 minutes . At the end of cooking, add moderate salt. Remove the boiled mushrooms from the broth using a slotted spoon, set aside in a

3. STEP 3

   

   Wash the potatoes, peel and cut into strips or small cubes. Place the potatoes in the mushroom broth and cook for about 15 minutes, until the potatoes are soft.

4. STEP 4

   

   Peel the onion and finely chop. Peel the garlic and finely chop with a knife. Heat 2 tbsp in a frying pan. l. butter along with 1 tbsp. l. vegetable, add onion, add a little salt and fry until soft. At the end of frying, add the garlic and simmer a little along with the onion, without letting it burn. Add the onion and garlic to the mushroom broth. If necessary, cut the boiled mushrooms (from the broth) into small strips or cubes.

5. STEP 5

   

   Sort out fresh porcini mushrooms, peel and rinse with cool water, if necessary, rubbing contaminated areas with a brush. Cut the mushrooms into strips. Tip. If you have frozen mushrooms, remove them from the freezer in the evening. Line a large bowl with several layers of paper towels and add mushrooms. The mushrooms will thaw, but will not absorb water.

6. STEP 6

   

   In the frying pan where the onions were fried, place the mushrooms (both boiled and raw), add a little salt and add thyme. Fry the mushrooms over low or medium heat until the moisture evaporates. When the moisture evaporates, add about 20 g of butter to the mushrooms and fry in oil about 2-3 minutes.

7. STEP 7

   

   Transfer the mushrooms to a saucepan (the thyme can be removed). Simmer the soup over low heat for about 5-10 minutes.

8. STEP 8

   

   Pour in the cream, stir, add salt to taste, and pepper with freshly ground pepper. Bring to a boil, turn off and let steep for 5-10 minutes. When serving, you can add dill.