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Boletus mushroom soup: recipes with photos

Boletus mushroom soup: recipes with photos


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Fresh boletus soup is always healthy and tasty. Correct pre-processing of forest fruits affects the final quality of the first course.

How to cook boletus soup

Cooking boletus soup is no more difficult than cooking meat or vegetables. The main thing is to follow the recommendations of the selected recipe.

Preparing boletus mushrooms for cooking soup

Before you start cooking, you need to properly prepare the main product. For this, the fruits are sorted out. Only the strong ones are left, and the sharpened worms are thrown away. Mushrooms are cleaned with a brush from dirt and washed. Large specimens are cut, then poured with water and set to cook.

How much to cook boletus for soup

For the first course, you need to boil forest fruits for half an hour in salted water. When the mushrooms sink to the bottom of the container, it means they are ready. It is better to drain the broth, as it removes the accumulated harmful substances from the product.

Secrets of making delicious boletus soup

Mushrooms darken the broth to enhance its appearance, and may use sliced ​​processed cheese at the end of cooking. The bay leaf added during the cooking process is removed when the first course is ready. Otherwise he will make him bitter.

In winter, fresh fruits can be replaced with dried ones. In this case, you should add them half as much as indicated in the recipe.

Fresh boletus mushroom soup recipes

It is easy to make delicious boletus soup according to the recipes below. Fresh, pickled and dried forest fruits are suitable.

The classic recipe for mushroom boletus soup

This is the easiest cooking option, which will be appreciated by all lovers of mushroom dishes.

You will need:

  • carrots - 130 g;
  • mushrooms - 450 g;
  • pepper;
  • potatoes - 280 g;
  • sour cream;
  • garlic - 2 cloves;
  • salt - 20 g;
  • onions - 130 g.

How to cook:

  1. Pour the prepared mushrooms with water. Salt. Cook until tender. Skim off the foam in the process. When the fruits sink to the bottom, it means they are ready.
  2. Add pepper, grated carrots and potatoes, chopped into wedges. Cook until soft.
  3. Chop the onion and fry until golden brown. Pour into soup.
  4. Add finely diced garlic. Cook for a quarter of an hour. Serve with sour cream.

Boletus soup puree

Serve the finished dish with rye croutons and chopped herbs.

You will need:

  • boiled boletus mushrooms - 270 g;
  • butter - 20 g;
  • salt;
  • potatoes - 550 g;
  • vegetable oil - 40 ml;
  • carrots - 170 g;
  • greens;
  • onions - 200 g;
  • bay leaf - 2 pcs.;
  • yolk - 2 pcs.;
  • pepper - 3 peas;
  • cream - 200 ml.

How to cook:

  1. Grind large mushrooms. Send to a saucepan with vegetable and butter. Cook for seven minutes on low heat.
  2. Add chopped onions. Fry until golden brown. Sprinkle with salt.
  3. To boil water. Place chopped carrots and toasted vegetable. Throw bay leaves, peppercorns. Salt. Get the lava leaves and pepper.
  4. Pour a little broth into a saucepan and simmer the forest fruits. Transfer to a saucepan. Beat with a blender.
  5. Mix cream with yolks. Pour into a saucepan. Darken until boiling. Sprinkle with chopped herbs.

Fresh boletus and pearl barley soup recipe

This first course cannot be compared to any newfangled cooking options. It turns out to be satisfying, thick and satisfies the feeling of hunger for a long time.

You will need:

  • potatoes - 170 g;
  • onions - 130 g;
  • vegetable oil;
  • pearl barley - 170 g;
  • boletus - 250 g;
  • carrots - 120 g;
  • bay leaf - 3 pcs.;
  • water - 3 l;
  • salt;
  • black pepper - 2 g.

Cooking steps:

  1. Rinse and chop the peeled mushrooms. Cover with water and cook for an hour.
  2. Cut the onion into cubes. Grate carrots. Pour into hot oil and fry until golden brown.
  3. Send fried foods and chopped potatoes to the broth.
  4. Boil. Pour in barley. Cook for a quarter of an hour.
  5. Sprinkle with salt. Add bay leaves and pepper. Stir and leave under a closed lid for half an hour. Serve with sour cream.

Mushroom soup with boletus and pasta

The chowder is tasty and inexpensive. Pasta helps to add variety to a familiar dish and make it more satisfying.

You will need:

  • pasta - 50 g;
  • carrots - 140 g;
  • salt - 5 g;
  • boiled boletus mushrooms - 450 g;
  • onions - 140 g;
  • greens;
  • bay leaf - 1 pc .;
  • potatoes - 370 g;
  • sunflower oil - 40 ml;
  • water - 2 l.

Cooking steps:

  1. Grate carrots. Use a coarse grater. Chop the onion. Fry until light golden brown.
  2. Add forest fruits. While stirring, cook over medium heat until golden brown.
  3. Cover the sliced ​​potatoes with water. Cook for 20 minutes.
  4. Transfer fried foods. Add bay leaves. Pour pasta. Boil and cook until tender. Sprinkle with chopped herbs.

Recipe for mushroom soup with boletus mushroom puree with cheese

Delicate light first course will help to diversify the diet and saturate the body with vitamins.

You will need:

  • boletus mushrooms - 170 g;
  • salt;
  • crackers - 50 g;
  • potatoes - 150 g;
  • parsley;
  • processed cheese - 100 g;
  • onions - 80 g;
  • pepper;
  • water - 650 ml;
  • olive oil - 10 ml;
  • carrots - 80 g.

How to cook:

  1. Rinse and peel the mushrooms. Pour in water and cook for half an hour. Remove foam.
  2. Add chopped potatoes.
  3. Fry chopped onions. When it becomes rosy, transfer to broth.
  4. Add chopped carrots, then pepper. Cook for seven minutes. Beat with a blender.
  5. Grate cheese and pour into broth. Stir constantly, cook until dissolved. Cook for five minutes.
  6. Sprinkle with chopped parsley. Serve with croutons.

Fresh boletus and chicken soup

The recipe with the photo will help you prepare a delicious soup with boletus boletus the first time. This option is suitable for people who have recently had an illness. A nutritious meal rejuvenates and uplifts the mood.

You will need:

  • chicken - 300 g;
  • salt;
  • vegetable oil;
  • mushrooms - 400 g;
  • garlic - 1 clove;
  • water - 1.7 l;
  • onions - 170 g;
  • rice - 60 g;
  • carrots - 150 g;
  • potatoes - 530 g.

Cooking steps:

  1. Pour the amount of water specified in the recipe into the chicken. Any part of the bird can be used.
  2. Peel the washed mushrooms and boil in a separate container for a quarter of an hour. Drain the liquid. Cut into slices. Transfer to the chicken. Cook for five minutes.
  3. Get the meat. Cool and cut into cubes.
  4. Chop the onion. Grate the orange vegetable. Chop the garlic finely. Pour the prepared food into hot oil. Simmer until soft over medium heat. Send to the pan. Cook for 10 minutes.
  5. Dice the potatoes and pour into the broth. Return the meat back.
  6. Add washed rice and cook until tender.

Advice! Small whole mushrooms will help to make the first course more spectacular and beautiful.

Boletus mushroom soup in a slow cooker

The recipe with the photo describes step by step the process of making mushroom soup from boletus boletus. In winter, instead of fresh mushrooms, you can use frozen ones. They do not need to be thawed beforehand, but immediately added to the water.

You will need:

  • water - 1.7 l;
  • boiled mushrooms - 450 g;
  • black pepper;
  • sour cream;
  • onions - 140 g;
  • salt;
  • carrots - 140 g;
  • greens;
  • olive oil - 40 ml;
  • potatoes - 650 g.

Cooking steps:

  1. Pour oil into the bowl of the appliance. Add chopped onions. Turn on the "Fry" mode. Cook for seven minutes.
  2. Add mushrooms. Darken on the same mode until the liquid evaporates.
  3. Sprinkle the grated carrots with diced potatoes. To fill with water.
  4. Sprinkle with salt and pepper. Close the lid of the device. Switch to Soup mode. Set the timer for 70 minutes. Sprinkle with chopped herbs. Serve with sour cream.

Fresh boletus and beans soup recipe

The recipe recommends using canned beans, but you can replace them with boiled beans.

You will need:

  • canned white beans - 150 g;
  • salt;
  • vegetable broth - 1.2 l;
  • boiled mushrooms - 250 g;
  • onions - 150 g;
  • greens;
  • carrots - 140 g;
  • pepper;
  • green beans - 50 g;
  • olive oil - 40 ml.

Cooking steps:

  1. Fry chopped onions. Pour in grated carrots and simmer until soft over low heat. Lay out the forest fruits. Sprinkle with pepper. Cook until liquid evaporates.
  2. Transfer the toasted food to the broth. Sprinkle the green beans. Boil. Salt and cook for 10 minutes.
  3. Add canned beans. Sprinkle with chopped herbs.

Fresh boletus soup with cream

You can cook delicious boletus mushroom soup with the addition of cream. The texture of the first course is delicate, and the rich aroma awakens the appetite.

You will need:

  • garlic - 3 cloves;
  • boiled mushrooms - 200 g;
  • crackers;
  • chicken broth - 1.2 l;
  • greens;
  • potatoes - 230 g;
  • olive oil;
  • onions - 140 g;
  • cream - 120 ml;
  • carrots - 120 g.

How to cook:

  1. Heat oil in a saucepan. Add chopped vegetables. Cook until soft.
  2. In a frying pan, fry the forest fruits until the moisture has completely evaporated.
  3. Dice the potatoes. Pour in broth. Cook until soft. Add fried vegetables and chopped garlic.
  4. Pour in the cream. When it boils, remove from heat.
  5. Serve with chopped herbs and croutons.

Advice! You shouldn't add a lot of spices as they overpower the natural taste and aroma of the mushrooms.

Boletus soup with tomatoes

This bright, beautiful first course will cheer you up and give you strength.

You will need:

  • boiled forest fruits - 300 g;
  • chicken broth - 1 l;
  • pepper;
  • onions - 80 g;
  • tomato paste - 20 g;
  • salt;
  • garlic - 2 cloves;
  • olive oil - 60 ml;
  • tomatoes - 130 g;
  • chicken - 150 g;
  • potatoes - 170 g.

Cooking steps:

  1. Fry chopped onions. Add mushrooms, chopped garlic and cook for a quarter of an hour. Sprinkle with salt. Transfer to broth.
  2. Add chopped tomatoes, potatoes and chicken. Cook until tender.
  3. Sprinkle with salt and pepper. Pour in tomato paste. Mix.

Advice! Sour cream will help give the dish an additional pleasant aftertaste.

Dried boletus soup

In winter, dried mushrooms are ideal for cooking. They are pre-poured with water and soaked for at least three hours.

With noodles

Properly prepared, a hearty, tasty and aromatic dish is ideal for the whole family.

You will need:

  • dried boletus boletus - 50 g;
  • noodles - 150 g;
  • water - 1.5 l;
  • Bay leaf;
  • potatoes - 650 g;
  • salt;
  • onions - 230 g;
  • butter - 40 g;
  • carrots - 180 g.

How to cook:

  1. Rinse dried product. Cover with water and leave for four hours. The mushrooms should swell.
  2. Get the forest fruits, but do not pour out the water. Cut into pieces. Send to a saucepan and cover with the remaining water. Boil and cook for 20 minutes. Remove foam constantly.
  3. Cut the potatoes into medium cubes.
  4. Melt butter in a saucepan, and add chopped onions. Darken until golden brown. Send into the water.
  5. Add grated carrots and potatoes. Cook for a quarter of an hour.
  6. Add noodles. Cook until the pasta is done.

Solyanka

A tasty and aromatic first course is prepared not only for lunch, but also for dinner.

You will need:

  • dried boletus boletus - 50 g;
  • parsley - 20 g;
  • pork - 200 g;
  • lemon juice - 60 ml;
  • smoked sausage - 100 g;
  • salt;
  • potatoes - 450 g;
  • vegetable oil;
  • carrots - 130 g;
  • pickled cucumber - 180 g;
  • onions - 130 g;
  • water - 2 l;
  • tomato paste - 60 g.

Cooking steps:

  1. Rinse and cover the forest fruits with water. Leave on for four hours.
  2. Chop the pork. Pour the resulting cubes with water. Remove the foam.
  3. Squeeze forest fruits with your hands. Chop. Send to the pork along with the water in which they were soaked.
  4. Cook for 20 minutes. You will need potatoes in strips. Transfer to broth. Add tomato paste and stir.
  5. Fry chopped onions together with grated carrots. Simmer over medium heat for four minutes.
  6. Peel the cucumbers off. Chop and transfer to vegetables. Turn heat to low and cook for 20 minutes. Cook, stir periodically so that the mixture does not burn.
  7. Dice the sausage. Pour into a saucepan with vegetables. Stir.
  8. Cook for 20 minutes. Sprinkle with salt and chopped herbs. Pour in lemon juice.
  9. Mix. Turn off the heat and leave under the lid for 10 minutes.

Conclusion

The soup made from fresh boletus mushrooms, due to its nutritional properties, turns out to be healthy, surprisingly aromatic and fantastically tasty. During the cooking process, you can experiment and add your favorite vegetables, herbs, spices and nuts to the composition.


Watch the video: How to Make Porcini Mushroom Soup: Great Italian Eats (December 2022).

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