No wonder it is said that white boletus is the king of all mushrooms. It can be not only cooked, fried, stewed, marinated, but also dried. Moreover, the bunch will retain its original flavor and rich smell even after a year. Subject to proper storage, of course. Today we will prepare mushroom soup from porcini mushrooms. To prepare the dish, you can take a string of dried mushrooms or open a jar of homemade preparations. But if you cook soup in the fall, in high season, then an ideal option would be to prepare 300-500 g of fresh porcini mushrooms, recently harvested in ecologically clean areas. The fact is that all heavy metals and other substances unhealthy are collected in the sponge hat.
Autumn mushroom soup from porcini mushrooms
First you need to clean the fruiting bodies. If mushrooms were collected in a sandy area and strong to the touch, just scrape them, remove the adhering blades of grass, remove dirt from the legs. If you found them in the clay and in the rain, then first put the mushrooms in a bowl and pour water with two soup spoons of salt. This will force possible worms to leave their shelter. After half an hour, we wash and clean the mushrooms.
When the preparatory work is done, you can start cooking mushroom soup from porcini mushrooms. Mushrooms (half a kilo) are cut into pieces, large, because when cooking they decrease in volume two to three times. We put them in a large pan, fill with three liters of cold water and put on fire. After boiling, continue to cook for another half hour or forty minutes. During this time, we manage to peel, wash and cut 3-4 medium-sized potatoes into small cubes or cubes. Also finely chop two onions. Some recipes also use chopped straws or shabby carrots, but in the absence of it you can do without it. So, in vegetable oil we pass the onion until it becomes slightly golden in color. Then we attach carrots to a frying pan to it.
After forty minutes, we throw potatoes into the pan, cook for another quarter of an hour. After that, add the frying of onions and carrots. Porcini mushroom soup
It has the peculiarity that it does not need spices. Fresh mushrooms and so give the dish a rich aroma. Therefore, leave all sorts of curries, oregano and tarragon for other broths. Throw only a bay leaf and a pinch of black pepper into a pan with mushroom soup. When the potatoes are completely ready, add finely chopped fresh dill, cook for another five minutes, remove from the stove and let it brew for half an hour under the lid. Serve this dish with sour cream.
Winter broth
Making soup from dried porcini mushrooms differs from the classic recipe only in the beginning of the preparatory process. Remove the mushrooms from the thread and soak them in slightly warm water for three hours. During this time, the mushrooms swell and give up part of their liquid aroma. Therefore, do not drain the infusion, but catch the mushrooms with a slotted spoon and wash them under running water. Fold a piece of gauze in 4-5 layers. Strain the infusion thoroughly. Dilute it with cold water so that the total volume of liquid is three liters. Well, then to cook soup from porcini mushrooms is not difficult. Follow the recipe above, and in an hour you will have a tasty and fragrant first course ready.