The porcini mushroom, also known as boletus, is rightly considered the real king in the kingdom of mushrooms, because its noble taste and unforgettable aroma is simply impossible not to love. There are many different culinary dishes that can be prepared from mushrooms. One of them is creamy cream soup, which will be discussed about all the intricacies of cooking.
Selection and preparation of ingredients
Any mushrooms are suitable for soup: fresh, frozen or dried, but the classic recipe involves the use of mushrooms, just brought from the forest.
Did you know? Mushrooms are almost the only mushrooms that, during the drying process, acquire an unusually rich aroma (much brighter than the fresh product). This is due to complex chemical processes, as a result of which the concentration of aromatic substances in the product increases as moisture evaporates from it.
In order for the finished dish to please not only with its rich taste, but also with the mushroom aroma so beloved by all gourmets, it is advisable to add not only fresh, but also several dried mushrooms. Before cooking, they need to be soaked in water for several hours, and then this water, strain, add to the soup.
Another secret of the right cream soup is potatoes. Many housewives ignore this ingredient, believing that due to its absence, the dish will turn out to be easier and more dietary. Potato, indeed, contains a lot of starch and is a fairly high-calorie vegetable, however, it is these properties that make mashed soups truly tender. If you cook such a dish without potatoes, it will be watery and completely unlike the “cream”.
Important! Vermicelli and other pasta in cream soup - the ingredient is absolutely superfluous. It is better to make a vermicelli soup with porcini mushrooms transparent, without adding cream and interrupting with a blender.
An important feature that distinguishes cream soup from mashed soup is that the first dish requires a thickener. You can use bechamel sauce (specially prepared mixture of flour, butter and milk) or season (cream brewed with egg yolks). The cream base of the soup can also be given using regular cream, but in this case it is better to choose a dairy product with a maximum percentage of fat content, otherwise it will not work to achieve the desired density and creamy texture.
White mushroom cream soup recipe
41 hours 20 minutes
white mushroom (fresh)
300 g
potatoes
2-3 medium sized tubers
cream (fat content not less than 30%)
200 ml
butter (82%)
50 g
vegetable oil
3 tbsp. l
freshly ground pepper
1 tsp
Nutritional value per 100 g:
- Wash the mushrooms thoroughly, remove the damaged parts, put on a paper towel and allow to dry completely.
- Peel the carrots, onions and garlic and chop finely.
- Cut the mushrooms into a small cube (the shape and size of the slices do not matter much).
- Melt butter in a pan, add vegetable oil to it.
- Fry onion and garlic until a pleasant caramel flavor appears, then add carrots, mix well and simmer over medium heat for several minutes.
- Add sliced mushrooms. Simmer with constant stirring for 5-10 minutes.
- Bring water or broth to a boil.
- Peel the potatoes, cut into small cubes, put in boiling water and cook until half cooked (about 10 minutes). In this case, salt should not be salted at this stage, otherwise the potato will become “wooden” and the finished dish will not gain the expected delicate texture.
- Carefully put the frying of vegetables and mushrooms in a pan with a potato broth, let it boil again, then add salt, make the fire minimal and cook soup for 15-20 minutes under a closed lid.
- Remove the pan from the heat, strain the broth and pour into a separate container, then grind the vegetables and mushrooms remaining in the pan with a submersible blender. After mashed potatoes in small portions with constant stirring, add the expressed broth to it.
- Return the pan to the fire, bring to a boil.
- Pour the cream into a separate pan and heat until hot.
- Very carefully so that the cream does not curl, pour them into the prepared soup. At this stage, the liquid in the pan must be constantly stirred and not allowed to boil actively.
- After soaking the soup in 3-5 minutes, add freshly ground pepper, remove from heat, cover and let it brew for about a quarter of an hour.
- Put the finished cream soup in portioned dishes, sprinkle with finely chopped herbs (or whole sprigs) and, if desired, add a spoonful of sour cream.
Important! If desired, instead of water, you can use vegetable or chicken broth. In this case, the calorie content and nutritional value of the soup will increase, and the taste will be even richer.
Did you know? In Tanzania, they prepare an original kibiru soup based on bananas, mud and legumes. It is quite salty and has a rich “earthy” flavor.
Cream soup made from fresh porcini mushrooms or, as it is also called, mushroom picker is a real restaurant dish, but meanwhile the recipe for its preparation is so simple that even a novice housewife can bring it to strength. The only problem that arises with this is the high price of the ingredients, but still you should not try to replace the noble porcini mushrooms with store mushrooms, and the cream with sour cream. In this case, instead of a culinary masterpiece, you will get a pleasant and even tasty, but absolutely ordinary mushroom soup.
