Porcini mushroom soup with cream
6 servings
60 minutes
Creamy white mushroom soup is a true gem of Russian cuisine. Its history is rooted in the traditions of forest gifts, where aromatic white mushrooms formed the basis of many dishes. The taste of this soup is rich, intense, and incredibly delicate due to the combination of cream and egg-cream mixture. White mushrooms give it a noble forest aroma, while vegetables add softness and depth. Its thick consistency makes it hearty, while a light creamy note adds sophistication. This soup warms wonderfully in cold weather and can be served as a standalone dish or alongside rye bread. Garnished with fresh herbs, it pleases the eye and delights the palate, with no need for extra additions like sour cream – as it is already perfect on its own!
1
Soak dried white mushrooms in cold water for 2-3 hours, then boil for 30 minutes.
- Dried porcini mushrooms: 200 g
- Water: 1.5 l
2
We strain the resulting infusion, lightly squeezing the mushrooms to ensure they are not too moist.
3
Dilute the resulting infusion with water if necessary and place it on the fire.
4
We clean the potatoes and carrots, then cut them into cubes and send them to boil in mushroom broth.
- Potato: 5 piece
- Carrot: 1 piece
5
Meanwhile, lightly sauté the mushrooms with finely chopped onion in butter.
- Dried porcini mushrooms: 200 g
- Onion: 1 head
- Butter: 50 g
6
After boiling the potatoes and carrots until half cooked, we add the fried mushrooms with onions.
- Potato: 5 piece
- Carrot: 1 piece
- Dried porcini mushrooms: 200 g
- Onion: 1 head
7
In a small bowl, whisk the egg with cream thoroughly, you can add a little salt.
- Chicken egg: 1 piece
- Single cream 10% fat: 150 ml
- Salt: to taste
8
After bringing the soup to a boil, add salt and pepper, then pour in the egg-cream mixture. It needs to be mixed very well, otherwise the egg will form lumps.
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 1 piece
- Single cream 10% fat: 150 ml
9
Eggs and cream make the soup thick, while mushroom infusion makes it hearty and aromatic!
10
You can garnish the soup with greens before serving, but sour cream is unnecessary; the soup is already good!
- Fresh herbs: to taste
