Boletus soup. Soup from fresh boletus How to cook mushroom soup from boletus

Fruit bodies are an excellent source of protein, which is so necessary for the human body. Mushrooms should be consumed at least 2-3 times a week, as they are beneficial for the gastrointestinal tract. Soup made from boletus mushrooms is considered especially useful.

Several homemade recipes presented in the article will tell you how to properly cook boletus mushroom soup. No one can resist a fragrant and satisfying first course made from wild mushrooms. Any fruiting body used for the soup: pickled, salted, fresh, or dry - they will all make it taste amazing.

A recipe for soup made from fresh boletus mushrooms is suitable for those who have recently suffered from an illness. A light and nutritious first course will help restore strength afterward and lift your spirits.

• 300 g chicken (leg);
• 400 g mushrooms;
• 1.5 liters of water;
• 3 tbsp. l. rice;
• 4 potatoes;
• Vegetable oil;
• 1 carrot and onion;
• 1 clove of garlic;
• Salt - to taste.

When preparing soup from fresh boletus, use the recipe with step-by-step photos.

Boil the chicken leg in the amount of water indicated in the recipe.

Wash, peel and boil the mushrooms in a separate pan in salted water for 15 minutes.

Let drain, cut into pieces and add to chicken broth.

Remove the ham, let cool and cut into cubes.

Peel the onion, chop finely, peel the carrots, grate.

Finely chop the garlic with a knife, combine with onions and carrots and place in a hot frying pan with vegetable oil.

Fry the vegetables until soft, rinse the rice and add to the soup, boil for 10 minutes.

Peel the potatoes, cut into cubes, wash and add to the soup.

Boil for another 15 minutes, add frying, stir.

Add pieces of meat, add salt, let it boil for 5-7 minutes, turn off the heat and leave the soup on the stove to simmer.

To serve the soup, you can use croutons or chopped herbs.

How to cook mushroom soup from fresh boletus with vermicelli: step-by-step recipe

Mushroom soup made from boletus with vermicelli is always popular in Russian families. Therefore, you should not neglect the classic version of the dish, take note of it.

• 600 g mushrooms;
• 1 tbsp. vermicelli;
• 6 potatoes;
• 2 carrots;
• 1 onion;
• Butter;
• Salt - to taste;
• 1 laurel leaf;
• 3 black peppercorns;
• Parsley sprigs.

You can learn how to properly cook soup from fresh boletus from the step-by-step description of the recipe.

1. After cleaning, wash the mushrooms, cut into pieces and boil for 10 minutes.
2. Drain the water, place the mushrooms in a saucepan where the soup will be cooked and add water.
3. Let it boil and add the potato cubes, previously peeled and washed.
4. Cut the onions and carrots into cubes, place in a frying pan with melted butter and fry until tender.
5. As soon as the potatoes and mushrooms have boiled for 15 minutes, add frying and continue cooking for another 15 minutes.
6. Add the vermicelli to the soup; when the potatoes are completely cooked, stir.
7. Boil over low heat for 5-7 minutes, add salt to taste, peppercorns, bay leaf.
8. Remove from heat, let sit for a few minutes and serve, garnishing each bowl of soup with a few parsley leaves.

Recipe for frozen boletus mushroom soup with lemon

Many housewives prefer to freeze part of the mushroom harvest in order to cook mushroom soup from frozen boletus mushrooms in winter. Lemon slices added to the soup will not only decorate the dish, but also add sophistication.

• 500 g mushrooms;
• 2 onions;
• 7 potatoes;
• 1 carrot;
• Butter – for frying;
• 1 lemon;
• 1.5 liters of water;
• Salt - to taste;
• ½ tsp. ground black pepper.

Using the step-by-step description of the recipe for mushroom soup from frozen boletus, you can prepare an amazingly tasty first course.

1. Mushrooms should not be defrosted, but placed directly in a saucepan, cover with cold water and put on low heat.
2. Peel the potatoes, cut into strips, rinse well in water and as soon as the mushrooms boil, place the potatoes in them.
3. Peel the carrots, wash them, cut them into small cubes and add them to boiling water 10 minutes after the potatoes.
4. Peel the onion, cut into cubes and fry in melted butter until golden brown, but not brown.
5. After the carrots have boiled for 10 minutes, add the roast, salt to taste and black pepper.
6. Stir, let simmer for 10 minutes, turn off the heat and leave the pan of soup on the stove for a few minutes.
7. Place 1 thin slice of lemon into each serving bowl of soup and serve.

How to cook frozen boletus mushroom soup with tomatoes

If you want to prepare an unusual first course, make it with tomatoes. A recipe for frozen boletus mushroom soup with tomatoes will pleasantly surprise you with its taste.

• 2 liters of chicken or meat broth;
• 500 g mushrooms;
• 2 onions;
• 5 potatoes;
• 200 g meat (boiled);
• 6 tomatoes;
• Vegetable oil;
• Salt - to taste;
• 2 tbsp. l. chopped greens (any).

A detailed description will tell you how to prepare soup from frozen boletus mushrooms with the addition of tomatoes.

1. Thaw the mushrooms, squeeze out excess liquid with your hands and cut into pieces.
2. Cut the boiled meat and peeled potatoes into cubes, place in the broth and cook for 20 minutes.
3. Peel the onion, cut into cubes and fry in oil until soft.
4. Pour boiling water over the tomatoes, then immediately with cold water, remove the skins from them and cut out the seals near the stem.
5. Add mushrooms to the onions and continue frying for another 15 minutes.
6. Add the tomatoes cut into slices into the mushrooms and onions and fry for 10 minutes.
7. Place everything in the soup, stir, add salt to taste and simmer over low heat for 5-7 minutes.
8. Let it sit for a while on the stove turned off and when serving, add some herbs to each plate for decoration.

Dried boletus soup with tomato paste

Soup prepared from dried boletus according to a recipe with tomato paste has special taste properties. In addition, this dish is very easy to prepare.

• 100 g mushrooms;
• 1.5 liters of water;
• 2 pcs. pickled cucumbers;
• 2 pcs. onions and carrots;
• 3 tbsp. l. tomato paste;
• 4 potatoes;
• Sour cream, salt and herbs to taste;
• 1 tbsp. l. capers;
• 2 tbsp. l. flour;
• Vegetable oil.

If you don’t know how to properly cook boletus soup, pay attention to the step-by-step description of preparation.

1. The mushrooms are thoroughly washed to remove dirt, soaked in cold water and left overnight. The water is not poured out, but left for the soup.
2. Mushrooms are cut into pieces, placed in the water in which they were soaked, and simmered over low heat for 15 minutes.
3. The potatoes are peeled, cut into cubes, washed in water and placed in mushrooms, cooked for 15 minutes.
4. The cucumbers are grated, the onions are chopped after peeling, the carrots are grated on a coarse grater.
5. First, the onion is fried in oil, then the carrots are added and fried again for 5-7 minutes.
6. Add flour, mix thoroughly, add tomato paste and cucumbers, simmer for 10 minutes.
7. Place everything in potatoes with mushrooms, cook for 20 minutes, add salt to taste and cut capers into pieces.
8. Leave on the turned off stove for 10 minutes, when serving, garnish with sour cream and chopped herbs.

Soup of dried boletus mushrooms with bulgur

To prepare delicious mushroom soups in winter, you need to stock up on dried forest products. How to prepare boletus soup with the addition of bulgur so that even the pickiest gourmets will like the dish?

• 3 handfuls of mushrooms (medium);
• 2 onions;
• 1 carrot;
• ½ tbsp. bulgur;
• 4 potatoes;
• 1.5 liters of water;
• 2 peas each of black and allspice;

1/3 tsp. dry dill;

• Butter;
• Salt to taste;
• 3 tbsp. l. lemon juice.

The proposed recipe with a photo of preparing soup from dried boletus with bulgur will be useful for novice cooks to better remember the process.

1. Fill dry boletus with warm water and leave to swell for 3-4 hours.
2. Add clean water in which the mushrooms have swollen to the volume required for preparing the soup.
3. Cut the mushrooms into pieces, add the diced potatoes and cook over medium heat for 20 minutes.
4. Rinse the bulgur in cold water, add to the potatoes and mushrooms and cook for 20 minutes.
5. Peel the onions and carrots, cut into cubes and fry in oil until golden brown.
6. Add the roast to the soup, add salt to taste, add pepper, dill and simmer for 10 minutes.
7. Pour in lemon juice, turn off the stove and leave the pot of soup to simmer.

Fried boletus soup with celery

The soup made from fried boletus mushrooms will please everyone who tries it. The aroma and taste of this first dish will not leave anyone indifferent.

• 400 g mushrooms;
• 5 potatoes;
• 1 tbsp. l. dried celery;
• 1 onion;
• 1 liter of water;
• 4 tbsp. l. olive oil;
• 200 ml cream;
• Salt;
• Greens - to taste;
• ½ tsp. ground pepper.

You can learn how to prepare boletus mushroom soup from the detailed description.

1. Wash the mushrooms, cut into pieces and fry in oil until golden brown.
2. Add diced onions to the mushrooms and continue frying for another 5 minutes.
3. Peel, wash and cut the potatoes into strips, add water and cook for 15 minutes.
4. Add celery, boil for 2-3 minutes, chop with a blender and then add mushrooms and onions.
5. Pepper, add salt to taste, pour in cream, stir.
6. Serve in portioned plates, garnished with herbs to taste.

Delicious boletus soup cooked in a slow cooker

This delicious boletus soup, cooked in a slow cooker, can be a highlight even for a holiday table.

• 500 g boiled mushrooms;
• 1.5 liters of water;
• 2 carrots and onions;
• 4 cloves of garlic;
• 5 potatoes;
• Vegetable oil;
• Parsley;
• 200 ml cream;
• Salt - to taste;
• 1 clove.

We suggest using a step-by-step recipe description showing how to prepare boletus soup in a slow cooker.

1. Cut the boiled mushrooms into pieces, place in a multicooker bowl, where 3 tbsp has already been poured. l. vegetable oil, and fry, setting the “Frying” or “Baking” mode on the panel.
2. Peel the onions and carrots, chop them as you wish, add them to the mushrooms and continue frying in the selected mode until the vegetables are ready.
3. After peeling, wash the potatoes, cut into cubes, place in a bowl and add water.
4. Turn on the “Soup” mode and cook until the beep sounds.
5. In 5 min. Before the end of the program, open the multicooker, add salt, add diced garlic, cream, cloves and parsley.

How to properly prepare cream of mushroom soup from boletus

Cream soup made from boletus mushrooms is an excellent combination of mushrooms and delicate cream. Two simple ingredients turn ordinary soup into a real restaurant dish.

• 500 g mushrooms;
• 1 onion;
• 2 cloves of garlic;
• 50 g butter;
• 3 tbsp. l. vegetable oil;
• 700 ml chicken broth;
• 200 ml cream;
• 2 tbsp. l. flour;
• Salt - to taste;
• A pinch of nutmeg;
• Dill or parsley.

Find out how to properly prepare boletus mushroom soup by looking at the step-by-step description of the process.

1. The mushrooms are washed, cut into slices, the onion is cut into cubes, the garlic is finely chopped with a knife.
2. Heat vegetable oil in a frying pan, add half the butter, and sauté the onion and garlic over low heat until golden brown.
3. Add mushrooms and brown over low heat.
4. In a separate frying pan, melt the second half of the butter and add flour.
5. Stir and fry until creamy, add broth and bring to a boil.
6. Pour into a saucepan, add onions and mushrooms, salt, add spices and seasonings.
7. Cook from the moment of boiling for 2 minutes, remove from heat and grind using an immersion blender.
8. Cream is poured in, the heat is turned on again and the soup is brought to a boil, this will allow the mass to obtain a thick consistency.
9. Served hot, garnished with parsley or dill.

Recipe for mushroom soup-puree from boletus with shrimps

The recipe for boletus mushroom puree soup can be made more refined by adding shrimp.

• 500 g pickled mushrooms;
• 200 g large peeled shrimp;
• 600 g chicken broth;
• 3 tbsp. l. butter;
• 2 onions;
• 1 stalk of celery;
• 1 tbsp. l. potato starch;
• 1 tbsp. cream;
• 2 tbsp. l. chopped parsley;
• Salt.

Tender, thick and aromatic boletus soup, prepared according to a step-by-step recipe, will be useful even for children.

1. Heat the shrimp in 200 ml of chicken broth and place on a plate, covering with a lid.
2. Pour the broth into a saucepan, add the rest, then chop the pickled mushrooms and fry in butter.
3. Add diced onion and celery and fry until soft.
4. Add mushrooms and vegetables to the boiling broth and cook for 15 minutes. over medium heat.
5. Pour 200 ml of broth into a separate cup, add starch and whisk until lumps disappear.
6. Puree the soup with a blender, pour in the broth with starch, cook until thickened over low heat.
7. Pour in the cream, stir, turn off the heat and let the soup brew.
8. Place shrimp on the bottom of serving plates, pour puree soup on top and sprinkle with herbs.

How to cook boletus mushroom soup with bacon and wine

The recipe for the following boletus mushroom soup has a completely different taste, but the nutritional value will not suffer at all.

• 500 g mushrooms;
• 150 g bacon;
• 2 tbsp. l. butter;
• 3 potatoes;
• 1 onion;
• 2 cloves of garlic;
• 2 tbsp. l. flour;
• ½ tbsp. dry white wine;
• 100 ml cream;
• 500 ml broth (any);
• Chopped greens.

Check out the photo recipe for making boletus mushroom soup.

1. Peel, wash and cut mushrooms and vegetables: mushrooms, potatoes into pieces, onions and garlic into small cubes.
2. Cut the bacon into pieces and place in a saucepan, fry for 10 minutes.
3. Add onion, fry for 7 minutes, add garlic, fry for 3 minutes.
4. Add mushrooms, add salt and fry for 15 minutes. over low heat.
5. Using a slotted spoon, remove a small amount of mushrooms with bacon and onions and place in a separate plate.
6. Pour wine into the remaining mixture, add flour, stir.
7. Add potatoes, let simmer for 10 minutes, pour in broth, bring to a boil.
8. Reduce heat to low and cook for 20 minutes.
9. Pour in the cream, add salt, remove from heat and puree in a blender.
10. Add the reserved mushrooms with onions and bacon, stir.
11. When serving, add a little chopped herbs to each plate for decoration.

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.

Any housewife can prepare mushroom soup from boletus, the recipe for which is quite simple. In this material you can not only learn how to cook it from fresh, dried or frozen boletus mushrooms, but also get acquainted with methods for long-term storage of mushrooms, which perfectly preserve their taste and beneficial properties.

Mushroom soup can be prepared from both fresh and dried boletus mushrooms.

Boletus mushrooms (boletus mushrooms) are wonderful mushrooms with a discreet smell, pleasant taste, and are relatively easy to collect, recognize and prepare. They grow in deciduous forests, preferring birch forests. They love warmth, so they usually grow in places well-warmed by the sun. There are four main varieties of boletus:

• ordinary - the most common and most delicious variety of these mushrooms;
• black;
• turning pink;
• white or marsh.

Before cooking, mushrooms are thoroughly washed with running water.

Boletus mushrooms are good for frying, but they can also be boiled, pickled, dried, or stored for the winter.

If you store mushrooms correctly, you can enjoy the aromatic mushroom pickle even in winter. The freezers of modern refrigerators allow you to do this. When freezing mushrooms, the following rules should be strictly observed:

1. Mushrooms should be well peeled, fresh (maximum on the second day after assembly), and not broken. It is better if the mushrooms are young and firm. There is no need to wet them too much.
2. It is not advisable to cut mushrooms. In the freezer, it is better to lay them out on a flat surface, and when they freeze, place them in prepared containers or bags.
3. Before freezing, mushrooms can be boiled by immersing them in boiling water for 5 minutes. Then they are drained in a colander, cooled and packaged.
4. Mushrooms are stored in the freezer at -18°C. To defrost, it is better to transfer them to the refrigerator: the mushrooms will be as fresh. Secondary freezing is highly undesirable.

Mushroom bowl made from fresh mushrooms

To prepare this soup you will need the following ingredients:

• fresh boletus - 500 g;
• potatoes – 5-6 pcs.;
• sunflower oil – 50 ml;
• bay leaves, salt, pepper, fresh dill, sour cream.

Peeled and washed mushrooms are chopped and placed in a heated frying pan with vegetable oil and fried until half cooked. Then the fried mushrooms are transferred to a pan, filled with water and cooked for about half an hour. After this, diced potatoes and bay leaves are added to the salted broth. The mushroom pickle is cooked until the potatoes are completely cooked.

The finished boletus soup is sprinkled with finely chopped dill, after which it is allowed to brew. Before serving, season with sour cream.

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Noodle soup made from fresh boletus

To prepare such a mushroom picker you will need:

For a special flavor you need to use seasonings.

• fresh mushrooms – 0.5 kg;
• onions – 1 pc.;
• carrot – 1 pc.;
• potatoes – 3-4 pcs.;
• vermicelli – 1 handful;
• vegetable oil – 30 ml;
• salt, bay leaves, herbs.

Peeled, washed and cut into pieces mushrooms are placed in salted water and cooked for 30-40 minutes. After draining the water, place them in a frying pan, lightly fry, after which vegetable oil, chopped carrots and onions are added. Frying continues for another 10-15 minutes with regular stirring.

Peeled and cut into pieces potatoes are placed in a pan, filled with water and cooked until fully cooked. After this, mushrooms with onions and carrots, as well as vermicelli, are added. Bay leaves and other seasonings are added to the salted broth. There remains another 10-12 minutes of cooking, after which the mushroom mushroom is ready. Before serving, it is advisable to sprinkle the soup with herbs.

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Dried mushroom soup

To prepare it you need:

• dried mushrooms – 1 cup;
• potatoes – 5-6 pcs.;
• chicken egg – 1 pc.;
• salt, dried parsley root, red pepper, fresh dill, sour cream.

The washed mushrooms are soaked for 1.5-2 hours, after which they are washed again, filled with water, and then put on fire and brought to a boil. Place diced potatoes, chopped onions and parsley roots into boiling water, then cook for another 20-25 minutes. Then you need to add salt to the broth and cook for another 10-15 minutes, adding spices. For taste, you can crumble a boiled egg into bowls of soup and season with sour cream.

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Cheese and mushroom soup is easy to prepare and has an unusual taste.

A simple, quick to prepare, but very effective soup. Required ingredients:

• boletus mushrooms, frozen or fresh – 0.5 kg;
• potatoes – 1-2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• processed cheese without additives – 80-90 g;
• salt, ground and allspice, bay leaves, fresh or dried dill.

Mushrooms (including frozen ones) are filled with cold water and placed on fire. After boiling, the foam is removed, cooking continues for 15 minutes, after which chopped potatoes are added to the water. Cook for another 15 minutes until the last one is ready, at the same time the onion is lightly fried in vegetable oil, after which chopped carrots are added to it.

Then bay leaves, allspice are added to the salted and peppered broth, and then, with continuous stirring, cheese cut into pieces. After this, frying and herbs are added, and after 5 minutes the fire can be turned off: the soup is ready.

We all love soups with fresh mushrooms: there is nothing tastier than a plate of such a delicacy in hot weather, when you don’t feel like heavy or high-calorie food. Mushrooms are an excellent substitute for meat, so they can be used to prepare soups for children over a certain age, as well as for fasting people and people watching their weight.

Boletus mushrooms are the closest relatives of porcini mushrooms, and culinary experts value them for their low calorie content and amazing rich taste, which can replace the meat base. Due to the fact that this product lends itself well to freezing and drying, you can prepare a meal from it even in winter, especially since other ingredients are available in every store.

Important: boletus mushrooms are very easy to confuse with inedible gall mushrooms, therefore, when going on a “silent hunt” on your own, carefully study the images and location of these “forest inhabitants”. Even an experienced mushroom picker can make mistakes, so if you are preparing soup, especially for a child, it is better to buy boletus mushrooms in a store or from trusted people. And then, carefully sort through each mushroom when washing and cleaning.

Recipe for soup with fresh boletus

There is no classic recipe for making mushroom soup - the first courses are so diverse in their individuality that you will definitely not find two identical ones in the world. Even every family cooks them differently: some add cereals, others add noodles or cream.

If you are going to cook soup with meat, then chicken will be best - it is low-calorie and dietary. However, people with ulcers and problematic intestines, as well as young children, should avoid boletus mushrooms, as individual intolerance may occur, which is much more difficult to tolerate at a tender age.

Advice: if it seems to you that the already low-calorie mushroom soup turns out to be very liquid, then you can add a little cereal of your choice: oatmeal, rice, pearl barley, millet, bulgur or buckwheat. Noodles or vermicelli will also help increase calorie content.

Ingredients

Servings: – + 12

• water 2 l
• boletus 500 g
• onion 100 g
• carrot 100 g
• potato 200 g
• garlic 2 cloves
• sunflower oil 30 ml
• salt 1 tbsp.
• dill 1 bunch

Per serving

Calories: 59 kcal

Proteins: 1.6 g

Fats: 2.9 g

Carbohydrates: 6.6 g

30 min. Video recipe Print

Place a pan of water on the fire and bring to a boil.

At this time, we begin preparing the frying: heat the oil in a frying pan. We clean and wash the onions and carrots. Dry the onions with paper towels and chop them very finely, then place them in oil and sauté over medium heat on both sides for 5 minutes until golden brown.

Grate the carrots or cut them into very thin strips, depending on your personal preference. Grated carrots will not be felt in the soup at all, which is why it will become very tender. Add to the onion and fry everything together for 10 minutes, remembering to stir. Make sure that there is still oil in the pan and the frying does not burn.

We clean, wash and cut fresh boletus mushrooms into several small pieces. Keep in mind that during frying and cooking they will further decrease in size, so you should not chop them too much.

Add the mushrooms to the frying, add salt so that they release juice, and then slightly reduce the heat and simmer under the lid for another 10 minutes.

Peel the potatoes, wash them and cut them into small cubes. When the water boils, add potatoes to the pan and cook for 15 minutes.

After this time, throw the roast into the soup, mix thoroughly, taste and add salt if necessary. At this stage you can add your favorite spices.

Grind the garlic using a press, add to the soup and cook for another 10 minutes over low heat.

Add finely chopped greens, turn off the stove, cover the pan with a lid and let cool slightly.

As a result, we get a very low-calorie and light soup that perfectly quenches hunger and thirst for a long time. To give the dish dietary properties, you can make it in the form of a puree. A bowl of this soup will not harm people who are on a diet, since it is absolutely lean. If you want to reduce calories even more, you can stew the vegetables in their own juice without oil.

Advice: Instead of fresh mushrooms for this recipe, you can use dried ones. The difference in preparation is that dry boletus mushrooms need to be poured with boiling water for 10 minutes, then rinsed and soaked again for one hour.

Since the dish is vegetarian, it can be served with dumplings, which are easy to prepare and have a simple composition of flour, eggs and water. Guests can also be offered garlic croutons or crackers, and each individual serving can be decorated with sour cream and fresh herbs.

Recipe for soup with frozen boletus mushrooms




When slowly defrosted, boletus mushrooms can become very soft and tasteless, like any sponge mushrooms that absorb water well. To prevent this from happening, throw frozen mushrooms directly into a hot frying pan.

Many housewives prefer to freeze boletus mushrooms already cut and washed, in order to simplify their use in the future. If you have fresh mushrooms, be sure to make a similar preparation for the future.

Cooking time: 30 minutes

Number of servings: 13

Energy value

• proteins – 2.2 g;
• fats – 2.9 g;
• carbohydrates – 8.5 g;
• calorie content – ​​68.4 kcal.

Ingredients

• water – 2 l;
• milk – 200 ml;
• boletus mushrooms – 600 g;
• onion – 100 g;
• carrots – 100 g;
• potatoes – 400 g;
• sunflower oil – 30 ml;
• flour – 3 tbsp;
• peppercorns – 3 pcs.;
• bay leaf – 3 pcs.;
• salt – 1 tbsp;
• parsley - 1 bunch.

Important: This recipe uses a dairy dressing. To make the soup less calorie, you need to take skim or 1% milk. If you're not used to counting calories, you can add heavy cream, cheese or egg yolks, but be careful not to curdle the eggs.

Step-by-step preparation

1. Place a saucepan with water, pepper and bay leaf on the fire and bring to a boil.
2. Peel the potatoes, wash them and cut them into small pieces, which you can then catch with a slotted spoon to chop. Add potatoes to the pan and cook for 15 minutes.
3. Prepare the frying: throw frozen boletus mushrooms into a hot frying pan for 5 minutes over medium heat. We wait until all the liquid evaporates. Add oil and continue frying.
4. Peel and wash the onions and carrots. Cut the onion into small cubes, the carrots can be grated or chopped into thin long strips. Place the vegetables in a frying pan and fry together with the boletus mushrooms for 10 minutes until the contents are properly browned.
5. By this time the potatoes should be cooked: take them out and puree them using a blender, masher or fork. Return to the pan and mix thoroughly.
6. When the vegetables are crusty, pour a little flour into the frying pan through a sieve, remembering to stir so that no lumps form.
7. After 2 minutes, gradually pour in the milk, cooled to room temperature, stir and leave to cook under the lid for another 5-10 minutes.
8. Remove the peppercorns and bay leaves from the pan. When the dressing is ready, add it to the potatoes, salt and pepper to taste.
9. Cover the pan with a lid and cook for another 10 minutes. Then turn off the heat and let the dish cool slightly.

Hearty and flavorful mushroom soup is ready! Thanks to milk, it will have a very delicate taste and pleasant color. Boletus mushrooms go well with dairy products, so each individual serving can be decorated with cream or sour cream, and then sprinkled with chopped herbs. Bon appetit!

You can even make a similar dish in a slow cooker; it is only important to follow the correct proportions of ingredients and the sequence of actions. Mushroom soups are always a good change in the diet. And how much space there is for culinary imagination! Don't be afraid to experiment too. And our step-by-step photo and video recipes will always help. Good luck!

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.