Soup with porcini mushrooms and cream

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   Peel and finely chop the onion. Peel the garlic and chop it finely with a knife. In a frying pan, heat 2 tablespoons of butter together with 1 tablespoon of vegetable oil, put the onion, add a little salt and fry until soft. At the end of frying, add the garlic and sweat a little with the onion, not letting it burn. Add onion and garlic to the mushroom broth. Boiled mushrooms (from broth), if necessary, cut into small strips or cubes.

6. Step 5:

   

   Sort fresh porcini mushrooms, clean and rinse with cool water, if necessary, rubbing the contaminated areas with a brush. Cut the mushrooms into strips. The Council. If you have frozen mushrooms, take them out of the freezer in the evening. Cover a large bowl with paper towels in several layers and lay out the mushrooms. The mushrooms will thaw, but they will not absorb water.

7. Step 6:

   

   Put the mushrooms (both boiled and raw) in the frying pan where the onion was fried, add a little salt and 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 for about 2-3 minutes.

8. Step 7:

   

   Put the mushrooms in a saucepan (you can remove the thyme). Then cook the soup on low heat for about 5-10 minutes.

9. Step 8:

   

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