Hearty Porcini Mushroom and Potato Soup

Delicious, aromatic, filling, made from ordinary ingredients! Mushroom soup made from dried porcini mushrooms with potatoes will appeal to almost everyone for its mild taste and rich aroma. It can be cooked at any time of the year, but the soup is especially good in winter. It perfectly diversifies your diet during Lent.
cook time: 12h 30 min
Chloe Benton
Hearty Porcini Mushroom and Potato Soup

Nutrition Facts (per serving)

36
Calories
2g
Fat
4g
Carbs
1g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 1.8 l
Potato 3 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Dill to taste
Dried mushrooms (white) 50 g

Recipe instructions

Step 1

Step 1
How to cook mushroom soup from dried porcini mushrooms with potatoes? Prepare your ingredients. This soup can be made from any mushroom, but white mushrooms make it the most flavorful. I have homemade mushrooms, which I dry in the oven. They turn out a little brownish, but this way they have a more pronounced mushroom taste.

Step 2

Step 2
Pour 300 ml of cold water over the dried porcini mushrooms and leave in a cool place for 12 hours.

Step 3

Step 3
Wash and peel the potatoes. Cut two potatoes into strips or large cubes, as you prefer. Place the potato strips in a bowl and cover with cold water to prevent the potatoes from browning.

Step 4

Step 4
Pour 1.5 liters of water into the pan and add the remaining potatoes (I cut them in half since they were large). Place the pan over medium heat, bring to a boil, add salt and cook until the potatoes are done. This will take from 15 to 25 minutes, depending on the variety and size of the tuber.

Step 5

Step 5
While the potatoes are cooking, take care of the mushrooms. Remove them from the water (do not throw out the water, you will need it later) and cut them. I cut it into large strips, just like the potatoes. If you cut the potatoes into cubes, then do the same with the mushrooms. This way the vegetables and mushrooms will harmonize better. Pour half the oil into the pan and add the mushrooms.

Step 6

Step 6
Fry them, stirring, over medium heat for 5-7 minutes. This will give the mushrooms color and enhance the flavor.

Step 7

Step 7
After the mushrooms are fried, add them to the pan with the potatoes. Pour in the strained water after soaking the mushrooms and add the chopped potatoes. Bring everything to a boil and continue cooking over low heat.

Step 8

Step 8
While the soup is cooking, fry it. To do this, pour the remaining oil into the frying pan where the mushrooms were fried and set to heat over medium heat. Peel the onion and cut into cubes. Place the onion in the pan.

Step 9

Step 9
Peel the carrots and grate them on a fine grater, add them to the pan with the onions. You can grate carrots on a coarse grater, it all depends on your taste.

Step 10

Step 10
Mix everything and fry for 7 minutes until the vegetables are ready.

Step 11

Step 11
Add the roast to the soup.

Step 12

Step 12
Remove the potatoes that have been cooked whole from the pan and mash them with a fork. Place it back into the pan. This will give the soup thickness and richness. Cook for a few more minutes until the potatoes, which have been cut into strips, are ready.

Step 13

Step 13
Wash the dill, dry it, chop it finely and add it to the soup. Bring to a boil and remove from heat. Mushroom soup made from dried porcini mushrooms is ready.

Step 14

Step 14
Serve it to the table. Bon appetit!

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