Composition / ingredients
Step-by-step cooking
Step 1:
How to make mushroom soup puree of porcini mushrooms with cream? Prepare the necessary ingredients for this. This soup can be made from any mushrooms - dry or fresh. I'm going to 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, cool, put in bags and freeze. In winter, I always have mushrooms. For soup, they must be thawed in advance.
Step 2:
Peel the potatoes, rinse them from dirt and cut them into pieces. In a saucepan, heat the water for the soup, dip the sliced potatoes into it and cook for 15 minutes.
Step 3:
While the potatoes are cooking, peel the onion, rinse it and chop it. Fry the chopped onion with mushrooms for 5-7 minutes. During this time, the excess liquid will evaporate from the mushrooms and they will begin to brown a little.
Step 4:
Add the mushroom toasting to the pot 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.
Step 5:
Transfer all the contents of the pan to a stationary blender, add garlic and grind everything into a homogeneous mass.
Step 6:
Return the mushroom mass back to the pan and add the cream. They can be of any fat content. The higher the fat content of the cream, the creamier the taste of the finished soup will be. Adjust the consistency of the soup with cream or water. Stirring, bring everything to a boil and remove the pan from the heat.
Step 7:
Porcini mushroom soup is ready! Serve it hot. In addition, you can make croutons from white bread. Pleasant oappetita!
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Frozen mushrooms - 23 kcal/100g
