Soup with porcini mushrooms

Soup with porcini mushrooms

Category: First meal

Ingredients
White mushrooms	4-5 pcs
potatoes	3 pcs
onion	1 PC
carrot	1 PC
semolina	1-2 tbsp. l
milk	500 ml
water	500 ml
salt
pepper
oil for frying

Cooking method

• Peel the mushrooms and rinse with water.
• Peel the onions, carrots and potatoes.
• On a coarse grater, grate the carrots, a large porcini mushroom and onions (but I recommend chopping the onion finely, since a lot of onion juice appears when rubbing).
• Coarsely chop the remaining porcini mushrooms.
• I cooked soup in the Steba slow cooker.
• First, in a preheated saucepan, I fried chopped porcini mushrooms until golden brown. She took them out and put them aside.
• Then in the same saucepan she fried grated vegetables and mushroom for about 5-7 minutes, added potatoes grated on a coarse grater, mixed, turned off the program.
• She poured milk and water into a saucepan, added semolina and mixed well.
• Then I added fried mushrooms, salt and pepper.
• I switched on the VEGETABLES program pressure 0.7 for 10 minutes.
• After the end of the program, I waited for the lid to unlock.
• 
• Due to the grated vegetables, the soup turns out to be of a very delicate consistency, a bit like cream soup.

The dish is designed for

4 servings

Note

The recipe is taken from the Gastronom website



White mushroom, boletus is an edible mushroom. It got its name from the fact that even after drying, its tubular layer (the underside of the cap) and the leg remain white, while other mushrooms turn black after drying.

Grows in deciduous and coniferous forests, usually in clearings and forest edges, in a rare young spruce forest, on moist soil; bears fruit in June - October (before the first frost). Amanita mushrooms remind of the beginning of the appearance of porcini mushrooms: if they have grown, it means that the boletus will soon turn. The first porcini mushrooms, the so-called spikelets, appear during the flowering of winter rye.

A hat with a diameter of 4-15 (20) cm, hemispherical, later convex-outstretched, fleshy, its color depends on the place of growth: in oak forests - dark brown, in pine forests - dark brown, in spruce forests - reddish-brown, in birch - light. The tubular layer of the young mushroom is dense, white, the older mushroom is yellowish, in the old mushrooms it is yellowish-green. The leg is thick, dense, can be straight or barrel-shaped, yellowish, with a pattern of white veins. The pulp is dense, white, does not change color either at the break or during the drying process. Borovik is the most nutritious and valuable mushroom, contains up to 3.2% protein, 1.6% carbohydrates, vitamins B1, B2, PP (4.6 mg%), C (30 mg%). The best boletus are young spruce, which are found in groups.

Boletus mushrooms are delicious in any form: fried, stewed, boiled; dry them well (at the same time, the content of all nutrients increases: protein - up to 27.6%, carbohydrates - up to 10%, vitamins - at times), pickle, preserve. Fresh boletus is healthier than carrots and cabbage, and dried mushrooms are almost 2 times more nutritious than eggs; broth of them is much more nutritious than meat. Marinated porcini mushrooms are a delicious snack.

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How I want soup with forest mushrooms, but we have no mushrooms this year.
I want both white and milk mushrooms.
I never ate mushroom soup with semolina.
Checkmark, thanks.

How exquisite, delicious and beautiful. Chic recipe

It is better to fry vegetables and mushrooms in very good butter, it will be even tastier

Checkmark, thanks for the recipe! I have never heard of adding semolina to mushroom soup. Need to try.

[Tanyul]

I never ate mushroom soup with semolina.

Tanyul, I am also the first time. I really liked this combination, just don't overdo it with semolina, otherwise it will be very thick.

How I want soup ... from milk mushrooms.

and I never ate soup from milk mushrooms

brendabaker, Thank you!

It is better to fry vegetables and mushrooms in very good butter, it will be even tastier

Jiri, in the recipe, I did not indicate which oil to fry, leaving it to my personal discretion. I fried in butter.
Check mark, be sure to try it.

and I never ate soup from milk mushrooms

Gruzdyanka is a THING !!!
And I also love dumplings with milk mushrooms, but not with raw, but with dry ones.

but not with raw, but with dry

Tanya, we don’t dry milk mushrooms at all))

Tan, we have a "dry" milk mushroom, but there is a "raw", they differ in taste and salt them in different ways, and they behave differently in products.

I cooked soup with porcini mushrooms the other day, but I have nothing to do with milk or semolina. Maybe I'll try. But I'm afraid it will be as always: "Prepare as usual."
And dry milk mushrooms fresh or salted?

[Tan, celfh]

And I also love dumplings with milk mushrooms ...

I want dumplings with milk
Tan, celfh, you have there in the Vladimir forests of various mushrooms, probably, apparently invisibly

Maybe I'll try. But I'm afraid it will be as always: "Prepare as usual."

Albinawhat are your conservatives
But if you dare to cook, don't put a lot of semolina, it's better not more than 1.5 tbsp. l. per liter of liquid, because if you don't eat the soup right away and it stands, it will thicken a lot.

Albina, what are your conservatives

This is for sure. Sometimes I want to cook something, but when I look at the recipe. I understand that they will not eat.

Gala, the soup is just wonderful!

Albina, what if you don't feed for a couple of days?

Albina, what if you don't feed for a couple of days?

Then they will eat me

Thanks for the recipe! Gorgeous soup turned out! I never liked mashed soups, but here they diminished the whole saucepan in one sitting! And it's not puree in its pure form.
True, I made some changes (since I am on the "system-60" and we cannot do some food), but this did not make the soup worse.
Instead of potatoes, I put zucchini, instead of semolina-1 tbsp. l. buckwheat flour and 1 tbsp. l. rice flour, oil for frying took only 1 tsp. for everything and fried in a non-stick frying pan, milk-1.5% fat, but at the end, in the plate (along with herbs) I added a little cheese grated on a fine grater (gr. 20)., I did not cook "Shtebke" was busy), but just on the stove.
The soup turned out to be simply gorgeous and at the same time dietary!
Thanks again!

[Nata]

Nata, Thank you!
Guzel, thanks for the detailed report! I am glad that I liked the soup in such a slightly modified version