Dried mushrooms add unmatched aroma and taste to dishes! Try making a soup with dried porcini mushrooms and cream cheese. I'm sure you will like it. Step-by-step recipe with a photo. Video recipe.
Mushroom soups are an extraordinary aroma, bright taste, high nutritional value, and, of course, benefits for our body. In addition, mushrooms are one of the few products that can fully replace meat. Therefore, for vegetarians, such a soup is what you need. In addition, mushroom soups are loved not only by adults, but also by children. There are a lot of options for making soups with mushrooms. They use not only fresh, but also frozen, salted, canned or dried mushrooms. Today, mushrooms can be found in almost any store, so connoisseurs of mushroom stews enjoy them all year round. The only thing worth mentioning for novice culinary specialists is that each variety and type of mushroom manifests itself differently, so the soup is given a different taste.
This recipe uses dried porcini mushrooms, which must be soaked in water before making the soup. If you use frozen individuals, then immediately immerse them in the water, where they will melt. Usually, mushrooms that have already been boiled are frozen. Canned and salted breeds should be washed well before cooking. Fresh artificially grown (oyster mushrooms and champignons) do not require preliminary heat treatment, but are immediately boiled. The processed cheese gives the dish a silky, creamy flavor and a beautiful milky appearance.
See also Cooking Pea Soup with Dried Porcini Mushrooms.
- Caloric content per 100 g - 249 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Dried porcini mushrooms - 30 g
- Carrots - 1 pc.
- Ground black pepper - a pinch
- Potatoes - 3-4 pcs.
- Vegetable oil - for frying
- Salt - 1 tsp
- Processed cheese - 100 g
Step by step preparation of soup with dried porcini mushrooms and cream cheese, recipe with photo:
1. Place the mushrooms in a deep container and steam with boiling water. Close the lid and leave to infuse for half an hour so that they swell and increase in volume. If you fill them with cold water, then soak for one hour.
2. Peel the carrots, wash and cut into medium-sized bars.
3. Peel the potatoes, wash and cut into cubes.
4. Grate the melted cheese on a coarse grater. If it is difficult to rub, then soak it in the freezer for 15 minutes. When frozen, it will be easier to grate.
5. In a skillet, heat the vegetable oil and fry the carrots until golden brown.
6. Put the potatoes in a saucepan, cover with water and put on the stove to cook.
7. Boil potatoes, boil for 10 minutes and dip carrots in a saucepan.
8. Cut the soaked mushrooms into medium-sized pieces and send to the soup.
9. Pour the brine in which the mushrooms were soaked into a saucepan through fine filtration: a sieve, cheesecloth.
10. Next, add the grated processed cheese.
11. Season the soup with salt and black pepper. Stir until the cheese is completely dissolved. Continue simmering the soup for another 5-7 minutes and remove the pot from the heat. Serve soup with dried porcini mushrooms and cream cheese with croutons or croutons.
See also a video recipe on how to make a soup with melted cheese and porcini mushrooms.
