Best 4 Potato Soup With Wild Mushrooms Recipes

POTATO SOUP WITH WILD MUSHROOMS

Steps:

• Peel the potatoes and wash all vegetable (carrot, parsnip, onion and celery) and mushrooms. Cut clean vegetable and mushrooms into small pieces.
• Put vegetable and mushrooms to a large pot, add the water, salt it and leave it simmer on low heat until vegetable is soft.
• Meanwhile put butter to a small saucepan and leave it to melt. Then add flour and mix it together and cook on low heat for aprx. 5 minutes.
• When vegetable is soft, add the mixture from flour and butter to the pot and mix it together. The soup becomes thick.
• Add crushed garlic and marjoram to the pot and leave it about 5 minutes to boil.
• Then you can serve this soup with some fresh parsley. Enjoy!

LATVIAN POTATO AND WILD MUSHROOM SOUP

Steps:

• Soak the mushrooms in 1 cup of the water for 2 hours. Drain the mushrooms and strain the liquid through a coffee filter (this is to remove any sand).
• In a large soup pot, bring the mushrooms, their soaking liquid, and the remaining water to a boil over high heat.
• Add salt, then reduce the heat to low and simmer, covered, for 30 minutes.
• Add the potatoes, increase the heat to medium low, and cook until the potatoes are tender, about 15 to 20 minutes.
• Remove from the heat. With a slotted spoon, remove the mushrooms. When they are cool enough to handle, chop them very fine.
• Using the slotted spoon, transfer the potatoes to a food processor. Add 1 cup of the cooking liquid and process until pureed.
• Whisk the potatoes back into the cooking liquid in the pot. You will have to stir them thoroughly with a fork or wire whisk until there are no lumps. Set aside.
• In a small skillet, sauté the bacon until it renders its fat. Drain off all but 1 Tablespoon of the fat, then add the onion and the mushrooms. Saute, stirring occasionally, over medium high heat until the mixture is well browned, about 15 minutes.
• Return the soup to low heat. Add the cream and simmer gently for 2 minutes, until the soup is about to boil.
• Stir in the sautéed onion, mushroom, and bacon mixture. Season with a few dashes of paprika and salt and pepper, then simmer for another 3 to 4 minutes. Serve garnished with fresh dill. Serves 6.

MUSHROOM POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

RUSSIAN - WILD MUSHROOM SOUP WITH BARLEY & POTATO

Steps:

• 1. Put the barley into a pot, pour some boiling water, get to boil then turn down the heat and simmer slowly.
• 2. Clean the mushrooms with water and a sponge. Make sure there are no stuck leaves or pine needles or other things from the forest. Cut the root area of mushroom legs and you can also cut the coarse (low) part of the mushroom leg (usually required with older mushrooms).
• 3. Cut up the mushroom into about half an inch (1.5 cm) pieces and put into the pot. Add boiling stock or water, get to boil and turn down the heat. Remove the foam with the strainer. Add the bay leave, dill seeds, salt and the drained barley and let simmer for about 10 minutes.
• 4. Chop and fry the onion in a separate pan to the clear golden colour.
• 5. Chop the potatoes and grate the carrot.
• 6. Add the potatoes to the soup. Get to a boil and then simmer for 5 minutes
• 7. Add the carrots and onions. Get to boil and let simmer for another 5 minutes. Turn off the heat and adjust salt.
• 8. Let the mushroom soup sit for couple of hours, it will enrich the flavour.
• 9. Serve Russian wild mushroom soup with a spoon of sour cream or a knob of butter. Add some finely chopped herbs into every bowl of soup. Enjoy!