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We cook mushroom soup from fresh porcini mushrooms. Mushroom soup with fresh and aromatic mushrooms

“There are two ways.

The first is to boil the mushrooms in order to make them safe, just in case, and then boil the broth in the second water. My aunts, who grew up and lived in the village, taught me to cook soup in the second broth, and drain the first. The first time they boiled the mushrooms with salt to get the worms out, then the mushrooms were washed and poured with water a second time, boiled and only after that they generally used the mushrooms for food. They even fried twice-boiled mushrooms, they were so afraid of poisoning. I saw in one TV show how brave chefs used wild forest mushrooms raw - well, this is at your own peril and risk. I think it's better to play it safe. Boil twice before use, in my opinion, this is too much, but once - you can.

Accordingly, the second way is to cook the soup directly from raw mushrooms. There is an opinion that porcini mushrooms can not be boiled, they are safe. But whites are not always available. And if you use a mix of different mushrooms, then you must first boil them, so I will show you how to cook the soup in the first way.

You can cook soup from one type of mushrooms, for example, white (as in our case), honey agarics, mushrooms - or you can make a mix. Milky mushrooms, that is, volnushki, milk mushrooms, pigs, nigella, are not suitable for these purposes. They are good for pickles, and they will give the soup the bitterness that is contained in their milky juice. The only exceptions are mushrooms, they make a wonderful soup. Chanterelles, honey agarics, boletus, russula, mushrooms, kids, boletus, boletus can be added to the soup mixture.

In winter, soup is already made from dried mushrooms, and they must first be soaked overnight, and then rinsed thoroughly: there is a lot of sand in dried mushrooms, and dried worms are also found, some react sharply to this. It is better to boil dried mushrooms beforehand, because they are dirtier than fresh ones, when they dry, they suck in dust and earth. But already in the second broth, cook the soup.

By the way, mushroom soup can be cooked in chicken, fish, beef broth. You can't spoil soup with mushrooms. But we will prepare a lean version.

1.

The shape of the mushroom slices depends on what we want to see in the soup. If you want a clear mushroom shape, then cut into slices along the stem. For aesthetic reasons, you can buy mushrooms of approximately the same size.

It is important to show the form because it is beautiful. And you can immediately see that these are not champignons, but noble mushrooms. And then some take the cheapest mushrooms, add a little white for flavor and say that they have white soup.

2.

Or you can cut the mushrooms into slices, thus adjusting them to the same caliber. Small mushrooms can be cut into halves or quarters.

Large porcini mushrooms, overdone, I usually do not take, they do not keep their shape. Usually you walk through the forest and see that large mushrooms are standing, but there are no small ones: this means that mushroom pickers simply did not cut them, there is no need.

If there are few small and medium mushrooms, there are many large ones, but you want to cook the soup. I do this: peel off and throw out the sponge from the cap, and use the rest. In terms of taste, large mushrooms are much inferior to young ones. But they can be dried, crushed, made mushroom powder, which can then be added to cheap champignon soups to enhance the taste and aroma.

3.

Throw the chopped mushrooms into boiling water. Water must be poured twice as much as the volume occupied by fresh mushrooms. Foam will start to stand out soon - remove it with a spoon; it is in the foam that all the dirt, bugs, blades of grass are contained. Then boil the mushrooms for another 10 minutes. You probably bought mushrooms at an expensive market, they are very clean, but it happens that the water from the first broth is already black. Therefore, we do not use it.

It is not always clear whether there are worms in mushrooms or not. If you are not sure, then it is better to salt the water, they will creep out from the salt. There is also such a way. Before boiling, put the mushrooms in cold salted water (in a strong solution), the worms will crawl out, after which the mushrooms can be boiled. But! In cold water, mushrooms become limp, that is, then they will not have a pronounced shape in the soup. I personally am not afraid of worms, I eat with them, this is a good protein.

During the first boiling, the mushrooms will decrease in size by about half.

4.

Throw the mushrooms in a colander, pour cold water into a saucepan and put the mushrooms in it. This is a fundamental point. When we need to cook a rich broth, we put the product (meat, fish, mushrooms) in cold water, because as substances are released from it, the water will be saturated. Leave the mushrooms to simmer for 30 minutes over medium heat, do not forget to skim off the foam.

If you want to make a thick soup, then for 500 grams of mushrooms you will need about 3 liters of water, if you want to make a medium thick soup, then take 5 liters. I'll make soup with 3 liters of water.

5.

In the meantime, prepare the vegetables for sautéing. Let's start by processing the turnip. Before the appearance of potatoes in Russia, the turnip was the head of everything. It is healthier than potatoes: less starchy, it contains more vitamins. By the way, turnips can be used both instead of potatoes and with them.

For 500 grams of mushrooms, you need to take 400 grams of turnips. From a young turnip, the peel comes off by itself. Our turnips are older, they need to be peeled like potatoes. The more veins and fibers inside the turnip, the older it is.

Turnips can be put to cook with mushrooms, or you can send it to the sautéing machine. Boiled turnips will have a brighter taste.

If you want to emphasize that your soup is with turnips, then cut it into slices and boil it along with the mushrooms.

6.

I will brown turnips. It is accepted that all vegetables in roasting have the same cutting shape. I love the cube.

7.

In the same way, cut two medium carrots (if you add more, the soup will become sweeter) and a head of onions.

When browning, it is better to first fry the carrots for a couple of minutes, then the onions, and then add the turnips. Saute vegetables in refined sunflower oil over low heat for 15–20 minutes.

Turnips, carrots and onions are the canonical, authentic ingredients of the soup. But if you add tomatoes, they will definitely not spoil the soup. I would not add, unless the bell pepper, it will overwhelm the taste, but we have a mushroom soup, not a vegetable one.

8.

Don't forget to look at the soup and skim off the froth.

9.

Chop the green onions and dill into a small bunch of 5-7 stalks. The green color will revive the soup, and no one canceled seasonal vitamins.

Cut the dill stalks, they do not need to be added to the soup. But they can then be added to the fish broth - or they can be used to prepare the trendy smoothies with their participation. And their participation in mushroom soup is inappropriate, they are rather tough.

10.

Add the sautéed vegetables to the soup. Wait for the soup to boil, turn off the heat. The soup is almost ready.

11.

And now an element of the show. I add bay leaves to the soup, but in an unusual way: I light it on fire.

Mushroom soup made from fresh porcini mushrooms turns out to be so ... summer, light, with a bright and rich mushroom taste, and subtle notes of fresh herbs and garlic. Below I will tell you how much to cook porcini mushrooms for soup and how to make the soup taste brighter, more interesting and emphasize the noble taste of porcini mushrooms. Well, let's go cook?

Ingredients:

  • 500 gr. fresh porcini mushrooms
  • 2 liters of water
  • 2-3 pcs. potatoes
  • 1 carrot
  • 1 onion
  • 1 parsley root
  • 3 tbsp vegetable oil

For filing:

  • white bread toast
  • Parmesan
  • garlic
  • parsley

How to make fresh porcini mushroom soup:

To cook soup from fresh porcini mushrooms, first prepare vegetables: cut potatoes into small cubes, carrots at random, leave the onion intact and do not forget about the parsley root.

Place the prepared vegetables in a saucepan, fill with water and put on the stove. Bring to a boil and reduce the temperature.

We clean the porcini mushrooms for the soup, wash and cut into large pieces, approximately as in my photo.

Dip the prepared porcini mushrooms in boiling water and boil for 20 minutes.

Then we throw it back in a colander, and let the liquid drain completely.

We heat vegetable oil in a frying pan and send our white mushrooms to fry.

Stirring constantly, fry the porcini mushrooms until golden brown. Season with salt and pepper.

By the time the porcini mushrooms are cooked, the vegetables in our broth are fully cooked. At this stage, we remove the onion and parsley root - we no longer need them.

Add porcini mushrooms to the vegetable broth, cover the pan with a lid and bring to a boil. At this stage, you need to salt the soup from fresh porcini mushrooms and add spices. We boil our soup with porcini mushrooms for 3-5 minutes, and turn it off.

Mushrooms are a special product from which amazing, aromatic and very tasty dishes are obtained. On the "quiet hunt" you can collect many different species, and then marinate them as a snack, fry them with potatoes, dry them for the winter. But the recipe for mushroom porcini mushroom soup is a classic of the genre. Boletus is considered a truly royal treat. Strong, dense, fresh specimens can be used to make a rich, nutritious broth.

Culinary secrets

Soups based on mushroom broths are one of the favorite and most popular dishes in traditional Russian and European cuisine. They have such a unique aroma that it is simply unrealistic to resist a plate of a hot dinner. Ideally, noble porcini mushrooms should produce a rich, but at the same time very transparent broth. To achieve this, boletus must be boiled over low heat, barely supporting the boiling process in a saucepan. This will create the necessary broth, and the mushrooms themselves will retain their integrity.

Many species need careful heat treatment before consumption. Whites are the noblest representatives of the forest, so you don't have to boil them, drain the water, bring them to a boil again, and only then cook the soup. To make the dish rich and aromatic, you can cook the stew from frozen, dried or just mushrooms brought from the forest. As optional ingredients often add:

  • beans;
  • vermicelli;
  • cereals;
  • bell pepper;
  • shrimps;
  • salted cucumbers.

A special secret of some experienced chefs: half a glass of dry white wine is added to the recipe for soup with porcini mushrooms (when cooking frying from vegetables). In a frying pan, it will completely evaporate, but it will give the finished dish a special piquancy and unique taste.

Classic recipe

The easiest and fastest way to surprise loved ones with a fragrant hot dish is to make a soup with fresh porcini mushrooms according to the classic recipe. For this you will need:

  • 200 grams of boletus;
  • 1 small carrot;
  • 3 potatoes;
  • 1 onion;
  • a pinch of salt and freshly ground pepper;
  • vegetable oil;
  • fresh herbs (best of all dill and green onions).

Fresh porcini mushroom soup with potatoes is not just a tasty dish - it is a storehouse of nutrients.

White mushroom is a unique gift of our nature. It contains in record amounts in a bioactive form vitamins A and E, D, vitamins of group B. Porcini mushrooms are jokingly called the periodic table, since almost all elements are represented in them. These mushrooms are rich in phytohormones, and melanin promotes cell regeneration. In the scientific literature there are works confirming the suppression of cancer cells by polysaccharides, which are contained in the pulp of porcini mushrooms.

How to make fresh porcini mushroom soup with potatoes - 15 varieties

The soup is easy to prepare, very aromatic, low-calorie, only 77 kcal per 100 grams of soup. Cooking does not take much time - 1 hour 10 minutes.

Ingredients:

  • Medium-sized porcini mushrooms - 10 pcs.
  • Onion - 1 medium head
  • Potatoes - 4 medium sized tubers
  • Carrots - 1 root vegetable
  • Butter for browning - 25 gr.
  • salt to taste

Preparation:

Rinse the mushrooms, cut into small cubes, and then put in a thick-walled saucepan with butter - fry for 5 minutes.

Add finely chopped onions, carrots, fry for 7-10 minutes.

Season with salt and pepper to taste, add coarsely chopped potatoes, pour over water so that the soup is medium in consistency, and then add the bay leaf and cook until the potatoes are ready.

Let it brew for 10 minutes and serve with sour cream.

This soup can be made from both white and any edible mushrooms. The ingredients are not fried for cooking. The distribution of products is given at the rate of 4 liters of soup.

Ingredients:

  • Fresh porcini mushrooms - ½ kg
  • Potatoes - 600 gr.
  • Carrots - 150 gr.
  • Bulb onions - 150 gr.
  • Salt, pepper, bay leaf - to taste.

Preparation:

Chop large porcini mushrooms. Boil water and then add mushrooms. Cook for 20 minutes.

If the mushrooms are large, cook longer. Put the potatoes cut into cubes or cubes to the mushrooms - cook for 10 minutes.

Chop the onion finely, carrots into small cubes, add to the soup and continue to cook until the potatoes are ready.

At the end of cooking, put a bay leaf (after cooking the soup, take it out).

In such a soup, the natural aroma and taste of porcini mushrooms is fully manifested.

Ingredients:

  • Mushrooms - 500 gr.
  • water - 1 l
  • onions - 2 small heads
  • medium carrots - 1 root vegetable
  • potatoes - 5 medium tubers
  • vegetable oil - 2 tablespoons
  • Salt to taste

Preparation:

Wash the mushrooms thoroughly, chop coarsely, put in cold water, and then put on medium heat.

After boiling, reduce the heat and cook for 15 minutes.

While the mushrooms are boiling, peel and coarsely chop the potatoes, cook the fry.

For frying, cut the onion into half rings, coarsely chop the carrots and sauté in vegetable oil.

After 15 minutes of boiling the mushrooms, take them out of the saucepan (it is most convenient to use a slotted spoon) and add the prepared potatoes to the pan.

Cook for 10 minutes, and then add semi-boiled mushrooms to the soup, and continue to cook until the potatoes are ready.

When it's ready, add the fry, place carefully, simmer for a couple of minutes and set aside from heat. The soup is infused for 10 minutes.

Serve with sour cream prepared with fresh herbs.

Jimmy Oliver advises fresh herbs - parsley, dill, mint, and so on - not to be cut or trimmed with scissors, but torn finely with your hands. Greens prepared in this way give the dish more flavor.

The peculiarity of this dish is that it uses olive oil in combination with butter.

Ingredients:

  • Fresh porcini mushrooms - ½ kg
  • Potatoes (large tubers) - 4 pieces
  • Carrots - 2 root vegetables
  • Onion - 1 head
  • Olive oil - 4 tablespoons
  • butter - 2 tablespoons
  • Sea salt, freshly ground black pepper - to taste

Preparation:

Chop the onion finely. Heat olive oil in a deep frying pan, add butter and fry the onion until transparent.

Then add coarsely chopped mushrooms, pepper, salt and fry until the onions are golden brown.

Boil 2 liters of water and add coarsely chopped potatoes and carrots - cook for 7 minutes.

Then add a mixture of mushrooms and onions and cook for another 20 minutes, low heat.

The peculiarity of this soup is not only the addition of semolina, which gives a specific consistency to the soup, but also the absence of spices. For cooking, you will need (for one liter of water).

Ingredients:

  • Fresh porcini mushrooms - 400 grams
  • Onions - 2 pieces
  • Half a small carrot
  • Medium potato tubers - 5 pieces
  • For frying, two tablespoons of vegetable oil
  • Semolina - one tablespoon.
  • Salt to taste.

Preparation:

Wash the mushrooms, chop and put in cold water. Put the saucepan over medium heat, add salt after boiling and, periodically skimming off the foam, cook for 10 minutes.

Cut the onion into rings, sauté until golden brown, and then add the carrots, previously grated on the finest grater.

After 10 minutes, remove the mushrooms, and put coarsely chopped potatoes in the broth - cook for 10 minutes

Then return the mushrooms to the broth, cook over medium heat until practically cooked. Add semolina five minutes before the end of cooking and stir constantly so that it does not form lumps.

Just before the end of cooking, add the carrot and onion roast, boil for a couple of minutes and set aside from heat. Let it brew for 15 minutes.

Serve with sour cream and herbs.

This soup is intended for those who believe that the taste and aroma of fresh porcini mushrooms are self-sufficient and do not require different flavors.

Ingredients:

  • Fresh porcini mushrooms - 1 kg
  • Potatoes medium tubers - 3 pieces
  • A bunch of greens.
  • Coarsely chop the mushrooms and potatoes.

Preparation:

Put the mushrooms in a saucepan, fill with water so that it covers the mushrooms with a layer of 5-7 centimeters.

Put the saucepan on medium heat - cook for 30 minutes. Add potatoes - continue cooking for another 10 minutes.

Turn off heat and add chopped herbs.

This delicious soup is made from fresh porcini mushrooms, but as a last resort, it can also be made from fresh frozen ones. For its preparation you will need (for 1.2 liters of water).

Ingredients:

  • Potatoes - 0, kilograms
  • Fresh porcini mushrooms - 300 gr.
  • Leeks - 80 gr.
  • Shallots - 45 gr.
  • Coriander - ½ teaspoon
  • Black peppercorns - ½ teaspoon
  • Garlic - 2 cloves
  • Dry marjoram - 1 teaspoon
  • Dry basil - 1 teaspoon
  • Olive oil - 1 ½ tablespoons
  • Cumin - one pinch
  • Cream, 22% fat - 100 ml
  • Parmesan - 100 gr

Preparation:

Wash the mushrooms, peel the potatoes. Chop mushrooms finely, potatoes into small cubes.

Put the potatoes in a pot of boiling water and turn the heat down to very low.

In a hot frying pan without oil, fry the peppercorns, coriander, cumin and grind in a mortar.

Finely chop the garlic, leeks and shallots and fry in a skillet with hot oil. Add mushrooms, grated spices, salt. Fry for 5 minutes.

Add prepared mushrooms to a pot with potatoes and simmer for about one hour over low heat. In 15 min. before cooking, add basil and marjoram

Grind the finished soup with a blender, rub through a fine mesh sieve and put on a small fire again to warm up for about 10 minutes. Then add the grated parmesan and cream and reheat.

Served with specially prepared croutons, which are placed on a plate.

To prepare them you will need:

  • White bread - 1/3 roll
  • Butter - 20 gr.
  • Olive oil - 3 tablespoons
  • Garlic - ½ head
  • Fresh basil - 3 sprigs
  • Grated Parmesan - 2 tablespoons
  • Salt to taste.

Heat a frying pan with both types of oil, finely chopped garlic and basil. Fry the bread diced 1 centimeter side. Sprinkle with Parmesan cheese and place on a plate.

Cream soup served with sour cream, green onions

This soup will be appreciated by those who want to save their time.

Ingredients:

  • Mushrooms - 0.5 kilograms
  • Potatoes - 3-4 tubers
  • Carrots - 1 root vegetable
  • Onion - 1 head
  • Processed cream cheese - 200 gr.
  • Butter - 50 gr.
  • Ground black pepper, salt to taste.

Preparation:

Select the "Baking" mode in the multicooker and set the time to 40 minutes.

Dissolve the butter in a bowl.

Fry the onion, cut into small cubes, in oil until transparent.

Add grated carrots to onions.

Fry vegetables, stirring occasionally, for 10 minutes.

Put the washed mushrooms cut into small pieces in a bowl and fry together with vegetables until the end of the mode with the lid open.

When the time of the regime is running out - put the potatoes cut into small cubes.

Pour 1.5-2 liters of water into the bowl, close the lid and set the "Extinguishing" mode for 1 hour.

30 minutes before the end of the mode, add finely grated cheese to the soup, stir thoroughly until it melts.

Close the lid and cook until the end of the cooking time.

After the signal of readiness, let the soup brew for 15-20 minutes.

This is a very hearty and flavorful soup.

Ingredients:

  • Fresh porcini mushrooms - 400 gr
  • Buckwheat groats - ¾ glass
  • Potatoes - 2 medium tubers
  • Carrots - 1 root vegetable
  • Vegetable oil - 2 tablespoons
  • Butter - 25 gr.
  • Salt to taste

Preparation:

Finely chop the potatoes and mushrooms.

Boil water, put mushrooms. Cook for 15 minutes

Chop the carrots into thin slices and finely chop the onion.

Melt the butter in a frying pan with vegetable oil - sauté the carrots and onions until the onions are transparent.

Remove the mushrooms from the broth - add to the carrots with onions. Put potatoes and buckwheat in the broth. Cook for 20 minutes.

Five minutes before the end of cooking potatoes and buckwheat, add mushrooms and vegetables to the soup.

Serve with sour cream and herbs

This soup is perfect for those who need to gain strength.

Ingredients:

  • Chicken broth - 1.5-2 liters
  • Fresh porcini mushrooms - 300-500 gr
  • Carrots - 1 root vegetable
  • Onion - 1 head
  • Sour cream - 200 gr.
  • Walnut kernels - 3 pieces
  • Butter - 50 gr. for frying onions and 100 gr for mashed potatoes.
  • Olive oil - 2 tablespoons
  • Sea salt to taste.
  • Greenery for decoration.

Preparation:

Boil the chicken and mushrooms, when the chicken is ready, remove them from the broth.

Put finely chopped potatoes in the hot broth - cook over medium heat for 15 minutes. When ready, take out the potatoes and mashed them with butter.

While the potatoes are boiling, dissolve the butter in olive oil in a pan, add finely chopped onions and fry until translucent, add carrots grated on the finest grater - sauté for 5 minutes.

Put chopped boiled mushrooms, sour cream - simmer for 10 minutes, and then add walnuts grated on a fine grater, 100-150 grams of boiled chicken meat and beat everything with a blender.

Combine with mashed potatoes, add, stirring thoroughly, into the broth and beat again with a blender.

Serve with herbs and white bread croutons.

In order for the soup to turn out delicious, it is important to select high-quality mushrooms for cooking. High-class chefs select for soup only the so-called "ringing mushrooms" - those that have such dense fruiting bodies that when they click on them with a fingernail, they make a sonorous sound.

This soup has a rich mushroom flavor, since not only porcini mushrooms, but also chanterelles are used to prepare the broth.

Ingredients:

  • Porcini mushrooms - 400 grams
  • Chanterelles - 200 gr.
  • Potatoes - 2 tubers
  • Bow - 1 head
  • Carrots - 1 root vegetable
  • Olive oil - 2 tablespoons
  • Butter - 50 gr.
  • Cream - 100 grams
  • Flour - 2 spoons
  • Processed cheese - 1 pack
  • Croutons for serving

Preparation:

Chop porcini mushrooms, as well as potatoes medium, carrots, onions - finely.

Boil 2 liters of water and add potatoes and chanterelles to a saucepan.

Heat the olive oil in a frying pan and fry the onion until transparent, add the carrots.

When the onion acquires a golden hue, add the porcini mushrooms. Salt.

Remove the chanterelles from the broth, put the fried mushrooms in their place.

Melt butter in a frying pan, add flour and fry.

Grind potatoes and porcini mushrooms with a blender.

Using cream, dilute the fried flour to the consistency of thick sour cream and pour it into the soup.

Grind again with a blender.

Add processed cheese and mix everything thoroughly.

Pour the finished soup into bowls, garnish with chanterelles, crackers and herbs.

Very nutritious and delicious soup, even children will like it.

Ingredients:

  • Fresh porcini mushrooms - 1 kilogram
  • Chicken broth - 2 cups
  • Cream 20% - 1 glass
  • Lemon juice - 1 tablespoon
  • Butter - 2 tablespoons
  • Onion - 1 head
  • Flour - ¼ glass
  • Pepper, salt to taste

Preparation:

Prepare the mushrooms and cut into slices, finely chop the onion.

Melt the butter in a saucepan and fry the mushrooms. Add onion - fry until soft.

Pour flour through a sieve, stirring constantly.

Pour the broth in small portions. Stir until smooth and add lemon juice.

Pour in ¼ cup cream, stir well.

Bring to a boil and reduce heat so that the soup does not boil while cooking. Cook for 10-15 minutes.

Garnish with herbs when serving.

Serve with warmed croutons.

Ingredients:

  • Fresh porcini mushrooms - 300 gr.
  • Potatoes - 3-4 medium tubers
  • Carrots - 1 root vegetable
  • Onion - 1 head.
  • Dried dill, parsley.
  • Bay leaf

Preparation:

Cut the mushrooms and boil, drain the broth.

Put boiled mushrooms in boiling water

Cut the potatoes into medium pieces, grate the carrots on a coarse grater, finely chop the onion.

Add potatoes to mushrooms, reduce heat

When the potatoes are almost ready - add carrots, onions, dry seasonings - cook until the potatoes are ready.

A bit of history. Russian chefs from the royal court often used caviar of sturgeon and salmon fish (red caviar was then valued higher, which is reflected in its very name) for preparing various dishes. For this, the caviar was pre-dried and then crushed. The famous Russian pancakes with caviar in the time of Ivan the Terrible were not prepared the way they are today - dry caviar was ground and added to flour, and the pancakes themselves were eaten without any fillings.

Tsar Peter I was not a gourmet, he was content with the simplest foods, but his wife Catherine I was not averse to eating tasty food, which, as a result, led to obesity. At the same time, she gave preference to dishes in which the potatoes brought by her husband were present.

Ingredients:

  • Dried dried salmon caviar - 150-200 gr.
  • Fresh porcini mushrooms - 500 gr.
  • Beef broth - 1.5-2 l
  • Onion - 1 head
  • Butter - 150 gr.
  • Sour cream - 150 gr.

Preparation:

Grind caviar.

Cut the prepared mushrooms and potatoes into medium pieces and put in a saucepan. Add the beef broth so that the liquid covers the potatoes and mushrooms with a layer of 5-7 centimeters.

Bringing to a boil, reduce heat to medium - cook for 20 minutes.

During this time, dissolve the butter in a frying pan, fry finely chopped onions on it until golden brown, add sour cream and simmer for 5 minutes.

Five minutes before the end of cooking the mushrooms and potatoes, add the stewed onions with sour cream and chopped caviar to the soup.

Remove the prepared soup from heat and wrap it warmly, let it brew for 20-30 minutes.

Serve with sour cream and freshly ground black pepper and toasted rye bread

Beans have a neutral taste, so they can be added to mushroom soup without compromising aroma and taste, and satiety is increased.

Ingredients:

  • Fresh porcini mushrooms - 300 gr.
  • Potatoes - 300 gr.
  • Young beans - 250 grams
  • Onions - 1-2 heads
  • Carrots - 1 root vegetable