Boletus soup. Choosing a recipe for mushroom soup from boletus mushrooms Mushroom soup with boletus mushrooms

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 soup; the recipe for this dish is also very simple.

Details

Cooking mushroom soup is not so difficult, but not everyone can collect it in the forest. And yet, if you have fresh boletus mushrooms in your house, we recommend preparing a flavorful and nutritious soup. In order to cook a delicious soup, be sure to thoroughly clean the mushrooms and rinse them thoroughly, leaving them in water for a while to remove all the dirt.

Consider our interesting recipes for making aromatic soup from fresh boletus and please your family with a delicious and nutritious lunch. Your family will definitely appreciate your efforts and receive great pleasure.

Fresh boletus soup

Required ingredients:

• fresh boletus – 400 g;
• potatoes – 4-5 pcs.;
• butter – 40 g;
• bay leaf – 2 pcs.;
• fresh dill - 0.5 bunch.

Cooking process:

Cut the peeled and washed mushrooms into arbitrary pieces and place them in a frying pan with vegetable oil. Fry the mushrooms until half cooked. Now put the boletus mushrooms in a saucepan, fill with purified water and cook for half an hour.

Peel the potatoes, rinse and cut into cubes. Once the time is up, add the potatoes to the mushroom broth. Salt and throw in the bay leaves. Boil the soup until the potatoes are ready.

At the end of cooking, sprinkle with chopped dill, let it brew and serve with sour cream.

Fresh boletus soup with vermicelli

Required ingredients:

• fresh boletus mushrooms – 4-5 pcs.;
• onions – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• vermicelli – 1 handful;
• vegetable oil – 30 ml;

Cooking process:

Place the prepared mushrooms in a saucepan and boil in salted purified water for half an hour. Peel the onions, chop and place in a frying pan with vegetable oil.

Cool the boiled mushrooms and cut into small pieces. Add to the onion and fry until done. Now cut the potatoes and carrots into small cubes, add water and boil until tender.

When the vegetables are ready, add fried mushrooms with onions, vermicelli and spices to the soup. Stir and add chopped fresh herbs if desired. Let the soup brew and serve.

Fresh boletus soup with beans

Required ingredients:

• fresh boletus – 200 g;
• canned white beans – 150 g;
• canned red beans – 100 g;
• onions – 1 pc.;
• carrots – 1 pc.;
• olive oil – 2 tbsp. l.;
• salt and ground black pepper - to taste.

Cooking process:

Peel the onions and carrots, rinse and cut into small cubes. Place the onion in a frying pan with olive oil and sauté until translucent, then add the carrots and continue frying for another couple of minutes.

Cut the prepared mushrooms into small cubes and add to the pan with the vegetables. Cook until the liquid has completely evaporated.

In a separate saucepan, bring purified water to a boil; you can use vegetable or meat broth. Place the fried mushrooms in boiling water, add salt and ground black pepper to your taste. Stir and cook for ten minutes.

Now put the canned beans along with the liquid into the pan, bring to a boil and the fresh boletus soup is ready. Let the dish brew under the closed lid, then divide it into portioned plates and serve with fresh herbs.

Enjoy your meal.

Many believe that boletus mushrooms are in no way inferior to the most famous porcini mushrooms. In addition to their incredible taste, they can boast of their great benefits. It is important to use only high-quality and fresh products for cooking, which must be thoroughly rinsed in running water and soaked for a while to remove all dirt.

Classic boletus mushroom soup recipe

This first dish has not only an unsurpassed taste, but also an aroma. It will appeal to both adults and children.

Ingredients :

• 450 g boletus mushrooms,
• 2 potatoes,
• 2 cloves of garlic,
• 1 onion,
• 1 carrot,
• 1 tbsp. spoon of salt,
• sour cream,
• greens, bay and pepper.

Cooking method:

Boletus mushroom soup with vermicelli

Thanks to noodles, the soup becomes more satisfying. Using different spices, you can add new flavor notes to a dish.

Ingredients :

• 5 large boletus,
• 1 onion,
• 1 carrot,
• 3 potatoes,
• a little vermicelli
• 35 ml oil
• spices.

Cooking method:

Mushroom soup with boletus and pearl barley

This first dish was popular during the USSR period. It is characterized by thickness, satiety and a taste loved by many.

Ingredients :

• 220 g mushrooms,
• 125 g pearl barley,
• carrot,
• bulb,
• 3 liters of water,
• laurel, spices
• oil.

Cooking method:

Boletus mushroom soup with cheese

This first dish is prepared quickly, which is good news. Cheese makes the taste more delicate and creamy.

Ingredients :

• 8 boletus mushrooms,
• 1 potato,
• bulb,
• carrot,
• salt,
• pepper, bay leaf, dill
• processed cheese without additives.

Cooking method:

Boletus mushroom soup with chicken

This dish turns out tasty and thick. It not only quickly satisfies hunger, but also warms you up. The combination of mushrooms and chicken can be considered classic.

Ingredients :

• 280 g boletus mushrooms,
• 350 g chicken,
• 180 g vermicelli,
• carrot,
• bulb,
• small zucchini,
• 1 clove of garlic,
• green onions,
• parsley,
• 15 g butter,
• laurel, pepper, cloves,
• salt and vegetable oil.

Cooking method:

Mushroom puree soup from boletus

The first dish prepared according to this recipe will not leave even the most demanding gourmet indifferent. For cooking, you must have a blender.

As a child, I often had to eat mushroom soups. We went to the forest often and even very close, at the edge of the forest we had the opportunity to pick up some mushrooms for soup. This is how they cooked fresh soup immediately after picking: while the main mushrooms were being sorted, the first course of fresh boletus mushrooms was already being prepared.

Previously, I already had to introduce the reader to mushroom dishes. B - potatoes with mushrooms, - preserved mushrooms, and - cream soup of porcini mushrooms. Well, in this recipe I will tell you how to cook mushroom soup from fresh boletus mushrooms.

Boletus mushrooms are mushrooms that are less strong than, for example, boletus or boletus mushrooms. Among them there are even those that “fall apart”, creep apart. I remember that my uncle loved fried potatoes with just such “smeared” boletus mushrooms. Well, it’s still better to select young and strong mushrooms for soup. And then, how it turns out.

You can cook mushroom soup from fresh boletus without meat, but I will prepare my dish with chicken wings. This will make the taste richer and the soup more nutritious.

First, let’s process the mushrooms: remove a thin layer of skin from the stems, and remove forest debris from the caps.

Cut the legs into rings, cut the mushroom caps into several parts, depending on the size. Wash the boletus mushrooms and remove parts affected by worms.

Fill the chicken wings or other parts of the chicken with water and put it on the fire to cook.

Cut the carrots and parsley root into thin slices. We will also need parsley, we will add it at the end.

Add the chopped roots along with the finely chopped onion to the pan immediately. Let's add some salt. After the water boils, foam begins to form, remove it.

Peel the potatoes and chop them into small pieces.

Add potatoes and previously prepared mushrooms to the soup. Cook for about 35 minutes. At the end, add finely chopped parsley and dill, and bay leaf.

Mushroom soup from fresh boletus is ready. I deliberately did not saute the onions and carrots so as not to drown out the taste of the mushrooms. The soup turns out tasty and rich, and the mushrooms give it a wonderful aroma.

Today we will talk about how to cook wonderful fresh boletus mushroom soup, the recipe of which is not at all complicated, but allows you to always surprise both guests and household members with a tasty and healthy dish. Near St. Petersburg, in shady forests, boletus mushrooms are found quite often, and during the season you can collect enough of them for frying, for soups, and for canning. Both pickled and salted mushrooms are tasty, but today we will still talk about fresh boletus mushrooms, so aromatic and tempting.

Traditional mushroom soup made from fresh boletus

There are several recipes for preparing this dish, but for now we will focus on the simplest and most delicious option - the most ordinary mushroom soup made from fresh mushrooms.
Boletus is a light-colored mushroom, and the broth from it will be almost as clear as the broth from porcini mushrooms, so our soup will turn out not only tasty, but also beautiful.

So, let's start cooking.

First, we clean and rinse our boletus mushrooms well, then cut them, put them in a saucepan and add water, let them cook slowly over medium heat. When the broth starts to boil, you will need to skim off the foam several times, otherwise the broth will turn out cloudy, and our mushroom soup from fresh boletus will become cloudy, and the whole recipe will go down the drain.

While the mushrooms are boiling, we will prepare the frying - finely chopped carrots and onions in vegetable oil. Fry them until golden brown and set aside for the time being.

Peel the potatoes, cut them into cubes, add them to the mushrooms, add salt and pepper, and add a bay leaf. When the potatoes are almost ready, add the frying and simmer for another 3 minutes.

That's it, the soup is ready! But that is not all…

Mushroom soup with boletus puree, quick recipe

Mushroom puree soups are a very popular dish because of their delicate mushroom taste, delicate consistency, they simply melt in your mouth. And the boletus mushroom puree soup, the recipe for which we will now share, is no exception.

In fact, it is prepared very simply - just like regular boletus soup. True, they are especially careful to ensure that all the vegetables in it are boiled until completely soft. And then using a blender they turn the soup into a smooth sauce without a single lump.

Fans then sprinkle the dish with white bread croutons or chopped herbs. The dish turns out tender, with a subtle extravagant taste and is quite suitable for any holiday table.

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