Mushroom soup made from fresh boletus mushrooms. Boletus mushroom soup - recipe

Our soups have many faces and are varied; today I offer one of these soups with a complex composition. You can cook the usual traditional mushroom soup: mushrooms + potatoes + vegetable dressing + cereals/noodles with some modifications, or you can do as I suggest. Since boletuses - very bright and beautiful mushrooms when fresh - produce a dark and cloudy broth, I pre-fry them and prepare the soup in chicken broth - this way you will please meat-eaters too. The soup turns out to be nourishing, aromatic and tasty, and will completely replace a full lunch.

To prepare mushroom soup from fresh boletus, prepare the ingredients according to the list.

Prepare the broth: lower the chicken breast into the water, bring to a boil, skim off the foam, reduce the heat to low - then the chicken will remain juicy.

Add a whole piece of celery, carrots, half an onion, and green stems to the pan.

Add sliced potatoes.

While the soup is cooking, prepare the mushrooms. I added a chanterelle for beauty.

Heat the butter in a frying pan, add mushrooms, simmer until the liquid evaporates.

Remove the roots and chicken from the soup. Finely chop the onion and carrots and add to the mushrooms.

Add the dressing to the soup, add chopped chicken (you can serve it separately if you wish).

Season the soup with herbs, let it brew a little and serve - mushroom soup from fresh boletus is ready!

Very tasty with sour cream, bon appetit!

Fresh boletus soup is an excellent option for diversifying your daily menu. But, given the characteristics of mushrooms, this dish must be prepared correctly.

Boletuses have a red cap, a stocky leg and dense flesh, and are also pleasant to the taste.

We collect and clean

Most of us, in addition to puddles, slush and bone-crushing cold, associate autumn with the mushroom season. Some people like to collect so-called “forest meat,” while others eat it.

So, after a trip to the forest, you have a boletus in your hands - a mushroom with a red fleshy cap on a stocky stem... And what to do with it now?

Of course, you can marinate or fry it; We suggest you cook soup. Rich mushroom broth with a characteristic intoxicating aroma will serve as an excellent dinner for the whole family.

Before starting any culinary manipulation with mushrooms, they should, of course, be cleaned. To facilitate this process, boletus mushrooms are soaked in cold salted water for 2-3 hours. During this time, foliage, spruce needles and other debris will become wet and will be easier to remove. The salt solution also prevents the spread of worms.

After soaking, clean the boletus mushrooms from dirt, and also remove spoiled areas (the boletus mushroom is a delicate mushroom, and therefore begins to deteriorate very quickly!). Some people prefer to remove the top layer from the cap and stem, leaving only the “meat” - to each their own, we won’t insist.

Important! We remind you that boletus, like any mushrooms, must be processed within 24 hours after collection!

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Cooking broth for soup

Cook the mushrooms for about 40 minutes.

The recipe for any soup begins, of course, with cooking the broth. Mushroom is distinguished by its aroma and satiety, so such broths are cooked without adding meat. Such dishes are considered dietary.

Cut 500 grams of peeled mushrooms into medium pieces (not too small so as not to get puree). Place in cold water and bring to a boil. Cook in this way for a couple of minutes and remove from heat. We pour out the resulting water, since all the waste from our mushrooms has accumulated in it. We wash the redheads themselves in clean cold water. Pour 3 liters of water into a saucepan, throw in our undercooked mushrooms, set the heat to medium and wait for it to boil again. After this, reduce the heat and keep our saucepan on the stove for another 10 minutes. Throughout the cooking time, do not forget to skim off the foam. We are already halfway to the fragrant brew, the smell of which will make all the neighbors come running!

Now all that’s left to do is decide what kind of soup we will cook.

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Mushroom Soup Variations

There are many varieties of mushroom soups.

Let's look at some of them.

Mushroom soup from boletus “When guests are on the doorstep.” We offer you a “basic” recipe for mushroom soup that does not require any special cooking skills. To prepare the dish you will need:

potatoes - 2 pcs.;
carrots - 2 pcs.;
greens - a bunch;
iuka - 1 tbsp. l.;
melted butter - 1 tbsp;
garlic - 1 clove (optional);
spices - to taste;

Fry the boletus for 10 minutes and then add it back to the broth.

Chop vegetables as you wish. We operate according to the principle - the smaller you chop, the faster you will cook. Cook in mushroom broth until half cooked. Add spices. When the vegetables have softened a little, add a mixture of flour and butter to the pan. Thanks to this simple trick, we will get a tender and thick product that is not embarrassing to put on the table in front of guests, even uninvited ones. This cooking option is similar to puree soup. It is distinguished by its tenderness and rich taste.

Pour the soup into bowls and garnish with chopped herbs.

“Sovkovy” soup. Perhaps the taste of this soup is familiar to many from the days of distant Soviet childhood. For this soup you need to take:

potatoes - 3 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
pearl barley - 100-150;
spices (salt and pepper) - to taste;
bay leaf;

Finely chop the onion and carrots (it would be appropriate to grate them) and fry until golden brown. Place the roast and pearl barley into a pan with broth with mushrooms and cook for a quarter of an hour. You can use dried mushroom broth. Add spices. At the same time, cut the potatoes into medium cubes. When the 15 minutes of pearl barley are up, add the potatoes and bay leaves and cook until done. Serve all this deliciousness with sour cream and chopped herbs.

Boletus soup should be served with sour cream and herbs.

Mushroom soup from boletus in meat broth. For those who prefer meat broth, we offer this recipe:

meat broth;
boletus - 500 gr.;
bell pepper - 1 pc.;
medium zucchini - 2 pcs.;
round grain rice - 100 gr.;
onion - 1 pc.;
carrots - 1 pc.;
celery root - to taste;
spices - to taste;
vegetable oil for frying.

In the broth we add chopped mushrooms, finely chopped zucchini, chopped celery and a whole onion. After 15 minutes of cooking, we take out the onion; we won’t need it anymore. Three carrots on a grater, finely chop the pepper and fry from this mixture. When the zucchini has softened, add rice and vegetables to the pan. Cook until the cereal is ready. This dish is best served with sour cream.

Have you made soup from fresh boletus? Then bon appetit!

Mushroom soup made from fresh boletus, boletus, porcini or boletus is an excellent first course option in the autumn, when there are especially many mushrooms in the forest and picking them is a great pleasure. The main thing here is that the mushrooms are correct.

About mushrooms

First, we carefully examine the mushrooms found: they should be strong, not very large, dense, and not wormy. Naturally, you can only collect mushrooms in safe places - away from factories, busy roads, landfills, because the toxic substances that accumulate in mushrooms can lead to severe poisoning, even if they themselves are not poisonous. And remember the golden rule of mushroom pickers: if you have the slightest doubt about mushrooms, throw them away without hesitation. After all, health is more valuable.

The second important point is the preparation of mushrooms. We soak the splendor collected from the forest for a couple of hours in cold water, which we change periodically, then clean the mushrooms: cut off the stems, remove the skin from the caps, if there are damaged areas, remove them. There should be no needles, leaves, or other debris left on the mushrooms. Place the washed and peeled mushrooms in a saucepan, add water (so that it covers the mushrooms by one and a half fingers), add the peeled onion and cook for 5-7 minutes. Let's look at the bow. If it has not changed color, we use the mushrooms for food; if there is a change, we throw it away.

Simple soup

Boletus mushroom soup is a simple dish, its recipe is simple, there are a minimum of ingredients, but the taste of this aromatic, rich soup will awaken everyone’s appetite.

Ingredients:

boletus - 1 kg;
Farmer's oil - 3 tbsp. spoons;
onions – 2 pcs. (large) + 1 pc. (small);
potatoes – 4-5 pcs.;
parsley – 12-15 sprigs;
homemade thick – 200 g.

Preparation

Let's prepare the mushrooms: soak them in water and calmly go about our business for about 3 hours, only occasionally changing the water. We clean and cut the boletus mushrooms into small pieces, put them in a saucepan with a small onion, add water and cook after boiling for about 7 minutes. Remove the onions, place the mushrooms in a colander, rinse and let the water drain. Peel the remaining onion and chop finely. Put the butter in a saucepan, melt it and lightly fry the onion, then add the mushrooms and cook them, stirring until the moisture has evaporated. Heat water in a saucepan, add peeled and cut into pieces potatoes, boil for 4 minutes, add prepared boletus mushrooms and simmer under the lid for another 5 minutes. Season our soup with sour cream, sprinkle with finely chopped parsley. Everyone will add salt and freshly ground black pepper to their plate to taste.

Assorted soup

You can cook mushroom soup from boletus, porcini mushrooms, champignons and boletus. Since all mushrooms cook for approximately the same amount of time, we will not sort them.

Ingredients:

boletus mushrooms – 200 g;
onions – 3 pcs. (large);
boletus – 200 g;
champignons – 300 g;
porcini mushrooms – 300 g;
“Peasant” butter – 100 g;
carrots – 2 pcs.;
pink potatoes – 5-6 pcs.;
parsley – 1 small bunch;
rice - 1/3 cup.

Preparation

There are several ways to cook assorted mushroom soup from boletus and other mushrooms. You can fry them with onions, as in the first recipe, or you can cook them differently. We soak the mushrooms to remove all dirt, thoroughly clean and wash them, and cut them into equal pieces. Place them in boiling water, add 1 peeled onion and cook for a quarter of an hour. Meanwhile, sauté finely chopped onions and grated carrots in melted butter. Remove the onion from the mushroom broth, add sliced potatoes and washed rice. Cook for about 7 minutes, then add the sauté and parsley. You can serve this soup with sour cream or sauces, garlic, etc.

Cream soup

An equally tasty and very refined dish is boletus mushroom puree mushroom soup; the recipe for this dish is also very simple.

Mushroom season is a wonderful time. After all, it is then that you can greatly diversify your home menu by adding many wonderful dishes, including first courses. Boletus soup is tasty, healthy, and you don’t need to be a professional chef to prepare it. We will offer you, dear readers, several options, and you will choose the one you like best. Or maybe you decide to implement all the ideas presented. After all, they can become a real highlight of your table and are suitable for both a regular lunch and festive gatherings.

Our first recipe for today is dried boletus soup. It is good because it is suitable for cooking at any time of the year, because dried mushrooms are stored for a very long time. This means that even in winter you can treat yourself to delicious soup. Take the mushroom preparations out of the cabinet and get to work. Follow our advice - and you will definitely succeed. You can please your family with a great new treat.

Required ingredients:

dried mushrooms – 40 gr.;
potatoes – 4 pcs.;
rice – 40 gr.;
carrots – 2 pcs.;
onion – 1 pc.;
vegetable oil;
salt;
green;
sour cream.

In principle, this recipe is suitable for using various types of mushrooms in dried form, but we will present it using the example of boletus. We’ll tell you how to cook our soup right now. Read carefully.

Cooking process:

An excellent addition to it when serving for lunch would be chopped herbs and a spoonful of thick sour cream.

From fresh mushrooms

Our next recipe is fresh boletus soup. It is suitable for lovers of dishes made from literally just picked mushrooms. As they say, out of the woods and into the pan. Mushrooms do not need to be frozen or dried. We'll prepare it right away.

Required ingredients:

fresh mushrooms – 600 gr.;
onion – 1 pc.;
potatoes – 2-3 pcs.;
carrots – 1 pc.;
green;
vegetable oil;
ground black pepper;
salt.

Cooking process:

We thoroughly clean fresh boletuses. We remove dirt and leaves, cut off the top layer from the legs with a knife or brush off the top layer. Rinse several times in cold water and then dry on napkins.
Cut into pieces and put in a saucepan to cook. The water should boil, and then cook the mushrooms for at least 15 minutes. Do not forget to remove the foam, otherwise the broth may become cloudy.
We clean and chop the onion. Cut the carrots into very thin slices. Place the vegetables in the frying pan. Cook, stirring, for about 5 minutes, and then transfer to a saucepan.
Add the potato cubes and cook for 20 minutes.
After this, pepper the mushroom soup a little and add finely chopped greens. Turn off the fire.
After 10 minutes the dish can be eaten.

From frozen mushrooms with crackers

Many housewives do not dry mushrooms for the winter, but freeze them. We present to your attention an option for preparing soup from frozen boletus. And it is worth noting that it turns out no worse than fresh or dried. Especially if you add homemade crispy wheat crackers to it.

Required ingredients:

frozen boletus – 350 gr.;
carrots – 1 pc.;
chicken eggs – 2 pcs.;
butter – 20 gr.;
dill;
wheat bread crackers;
salt;
ground pepper

Cooking process:

Unusual option: boletus cream soup

Regular soup is great, but some people prefer a more delicate dish. Now we will tell you how to cook a simply fantastic boletus puree soup. Once you try it at least once, you will no longer be able to refuse it. At least once a week, yes, he will be present on your table.

Required ingredients:

frozen boletus – 200 gr.;
potatoes – 6 pcs.;
garlic – 4 cloves;
carrots - 2 pcs.;
onion - 1 pc.;
processed cheese - 100 gr.;
vegetable oil;
parsley.

Cooking process:

First courses are only a small part of what can be prepared from mushrooms. We advise you to pay attention to.

Many people consider the most important, the royal boletus mushroom, the white one. And this mushroom is really good in all respects. But there are gourmets who would not trade boletus mushroom soup recipe which you will find here, for the best white soup. Such lovers find in their favorite boletuses both a special taste and a special consistency... In a word, a lot of advantages. Let’s not argue: boletus is indeed a very tasty and healthy mushroom, which is widely used in cooking.

If you decide to cook delicious Boletus soup, recipe with photo you will find on our website and you can prepare a wonderful soup that the whole family will appreciate.

How to cook delicious mushroom soup from boletus - ingredients

If we cook boletus mushroom soup, recipe requires the presence of certain ingredients:

Medium boletuses - 5 pieces.
Potatoes - 3 medium pieces.
1 onion.
1 carrot.
Black peppercorns and salt to taste.
Green.

So let's get started.

Because this recipe for fresh boletus mushrooms, then they must first be thoroughly cleaned, leaving no wormy parts, washed, cut into cubes and put in a pan. Add salt.

Mushroom soup recipe from fresh boletus mushrooms process

While our boletus mushroom soup will cook, you need to remove the foam with a slotted spoon. Usually you need to do this several times. Cook the mushrooms for about 20 minutes.

In the meantime, we clean and cut the onions and carrots, sauté them in a frying pan in vegetable oil and leave them alone for now.

But we salt our mushroom broth, add pepper and bay leaf (usually in recipes for mushroom soup made from fresh boletus It is recommended to remove the bay leaf at the end of cooking).

Let's move on to potatoes. We clean it, cut it into cubes and add it to the mushrooms. Some time later, carrots and onions are also sent there. Add some salt, add finely chopped parsley - and here we have a fragrant, delicious mushroom soup from fresh boletus, recipe which is so simple, but has never let anyone down.

Bon appetit, and don't forget to add sour cream!