Mushroom soup from boletus and boletus. Mushroom boletus soup

Mushroom soup — great alternative the first meat dishes, which are not inferior to them in taste. Soup from fresh boletus- diversifies your daily menu and warms up your appetite in the cold season.

Ingredients:

• boletus - 450 g;
• carrots - 50 g;
• onion - 35 g;
• potatoes - 270 g;
• parsley and dill - 15 g each;
• butter - 20 g;
• water - 2.3 liters.

Cooking

Fresh mushrooms are cleaned, rinsed, dried and coarsely chopped. We boil the mushrooms for 15 minutes, removing the foam and preparing the broth for laying vegetables. In the meantime, we pass the chopped vegetables in butter, send them to the mushroom broth. We cook the soup for 20 minutes, add chopped greens, let it boil for another 20 minutes, after which we insist the hot dish under the lid before serving.

Soup-puree from fresh boletus

Puree soup owes its origin to France, where they believe that the thicker the soup, the more satisfying it is, and if mushrooms are added to it, the dish will acquire piquancy and a pronounced aroma.

Ingredients:

• potatoes - 240 g;
• onions - 65 g;
• carrots - 45 g;
• parsley - 15 g;
• vegetable oil - 25 ml;
• garlic - 1 clove;
• fresh boletus - 290 g;
• water - 2.3 l;
• croutons from rye bread- 130 g.

Cooking

We wash the peeled boletus, dry it and boil it for 3 minutes, after which we place them in clean boiling water, on which we will cook the soup. Cook aromatic broth over medium heat for about 15 minutes, periodically removing noise from the surface. While the broth is boiling, sauté chopped onions and carrots in a pan. Add peeled and chopped potatoes to the mushroom broth, then sauté, and cook the soup for 15 minutes. Puree the softened ingredients with a blender, put the soup to boil for a few more minutes. Ready meal supplement with herbs and serve with grated garlic croutons.

Soup with fresh porcini mushrooms and boletus

Porcini mushrooms and aspen mushrooms are high-class varieties, the taste of which perfectly complements each other. You can verify this by trying the recipe below.

Ingredients:

• onion - 70 g;
• potatoes - 100 g;
• white mushrooms - 260 g;
• butter - 45 g;
• boletus - 260 g;
• parsley - 20 g;
• water - 2.3 liters.

Cooking

Before cooking soup from fresh boletus, we clean Forest mushrooms, washed, dried and divided into small pieces. Add mushrooms to boiling water, reduce heat and boil for 15 minutes. While the mushroom broth is cooking, sauté chopped onions and carrots in butter. We add the frying to the mushroom broth, we also send the diced potato tubers there. Cook the soup for 7-8 minutes, supplement it with herbs, remove from heat and insist before taking a sample.

Mushroom soup - a recipe from fresh boletus mushrooms with vermicelli

Such a soup can be diversified by choosing a huge number of ingredients for mushrooms that are prepared quickly and simply. Consider the preparation of mushroom soup with vermicelli.

Ingredients:

• boletus mushrooms - 420 g;
• potatoes - 90 g;
• onions - 30 g;
• butter - 20 g;
• vermicelli - 140 g;
• peppercorns - 4 pcs.;
• water - 2.9 l.

Cooking

Boil prepared mushrooms for 15 minutes. We filter the resulting broth, cut the mushrooms and sauté them in butter along with small pieces of onions. Put the mushroom saute into the broth. Add potatoes and cook for about 5 minutes. In a separate container, boil the vermicelli until half cooked. Add the vermicelli to the mushroom soup and boil the dish for another 5 minutes.

Boletus mushroom soup - step by step recipe with photo

• Servings: 5 servings
• Time for preparing: 45 minutes

Recipe printing

Mushroom boletus soup

Mushroom soup is a great alternative to meat soup. From forest mushrooms Aspen mushrooms are especially famous and loved, which give the dish the aroma of the forest. At the end of summer, when the mushroom season is in full swing, you can cook soup from these bright fragrant mushrooms at least every day. Fortunately, there are a lot of recipes for preparing this first dish. You can cook mushroom soup from boletus with millet - tasty, rich, satisfying. If it was not possible to stock up on aspen mushrooms since the summer, you can buy them frozen at any time of the year in a supermarket. The first dish of boletus will warm you both in a frosty winter, and in a dank autumn or a chilly windy spring. It is worth eating a spoonful of hot fragrant mushroom soup and you will immediately remember that hot summer days are just around the corner.

Boletus soup can be prepared from fresh or frozen mushrooms. Frozen mushrooms will need to be boiled for 2 minutes without defrosting, and then cut.

Ingredients

• Aspen mushrooms - 5-6 pcs.
• Water - 2.5 l
• Potatoes - 2-3 pcs.
• Onion - 1 pc. (large)
• Carrots - 1-2 pcs.
• Vegetable oil - 2 tbsp.
• Millet - 1/2 tbsp. (1 tbsp = 250 ml)
• Salt - to taste
• Garlic - to taste
• Greens - to taste

Step by step cooking process at home

1. Prepare the ingredients. Fill a pot with water and put on fire.

Rinse the millet 5-6 times. The water from it should become transparent. Remove all the dirt from the cereal: dark, unopened, floating grains. Put the millet into the boiled water.

If fresh boletus is taken, they must be cleaned of dirt, washed, put in a deep cup with boiling water for 1 minute, drained and cut into medium-sized slices. Frozen mushrooms should be dipped in boiling water in a non-thawed state and boiled for 2 minutes. Then, after cooling, cut. Aspen mushrooms after such processing will become soft and there will be no problems with slicing.

Clean the onion and chop it. Grind 2/3 of a clean carrot with a coarse grater.

Fry the onions and carrots in an oil pan for 1-2 minutes, during which time the onions will turn translucent white and the carrots will turn bright orange.

Add mushrooms to carrot-onion fry. Simmer roast for 20-25 minutes. Make sure it doesn't start to burn. To do this, after a while, pour a little boiling water into the pan (3-4 tablespoons). They can be scooped directly from the pan in which the millet is boiled.

Wash and peel the potatoes, remove the eyes. Chop the potatoes into cubes, 1/3 of the remaining carrots into circles or semi-circles (if the carrots are large). Send the potatoes and carrots to the pan with the millet.

Once the mushroom roast is ready, transfer it from the pan to the pan. By this time, the potatoes should also be almost ready.

Peel the garlic. Crush 2-3 cloves with a press directly into the pan. It remains to cook the soup for 10 minutes.

Chop the greens and throw into the soup. Remove the saucepan from the heat. Mushroom boletus soup is ready! Serve hot with sour cream and mayonnaise. Enjoy your meal!

photoreception.org

Mushroom boletus soup

Do you have a whole basket of boletus? Check out our interesting recipes and cook delicious food for your family fragrant soup a chik that will bring extraordinary pleasure to everyone. The soup is very easy to prepare, you can handle it without any difficulties.

This mushroom soup can be prepared even with meat, the dish will turn out to be more satisfying and tasty. The recipes provided are proven, so feel free to get to work.

Mushroom boletus soup with vegetables

• boletus - 5-6 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• potatoes - 3-4 pcs.;
• vegetable oil - 2 tbsp. l.;
• bay leaf - 2 pcs.;
• parsley - 0.5 bunch;
• salt and spices - to taste.

We clean the mushrooms and rinse thoroughly, cut into random cubes and put in a saucepan. Pour two liters of purified water and cook the mushrooms until tender for twenty minutes.

Peel potatoes, wash well and cut into cubes. Add the potatoes to the soup and cook for another ten minutes. At the end of cooking, add the sautéed vegetables and chopped parsley.

Let the soup boil again and remove from heat. Ready boletus mushroom soup served with sour cream.

Mushroom boletus soup with pearl barley

• boletus - 200 g;
• pearl barley - 150 g;
• potatoes - 3-4 pcs.;
• onions - 1 pc.;
• carrots - 1 pc.;
• vegetable oil;
• bay leaf - 2 pcs.;
• salt and ground black pepper - to taste.

Soak barley for two hours in cold water before cooking. Then we carefully sort out the boletus, rinse and put in a saucepan. Fill with purified water and cook the mushrooms until tender. During the cooking process, add bay leaf, pepper and salt to the pan.

During this time, peel the onions and carrots, cut into small cubes and sauté for vegetable oil until golden.

We clean the potatoes, rinse and chop into cubes.

Add pearl barley, potatoes to the pan and continue to cook the soup for another 15 minutes. Taste the soup for spices and add salt and ground black pepper if necessary.

At the end of cooking, add chopped greens and let the dish boil again. Remove the soup from the heat, let it brew and pour into portioned plates.

Mushroom boletus soup with vermicelli

• boletus - 500 g;
• thin vermicelli - 5 tbsp. l.;
• potatoes - 1-2 pcs.;
• onions - 1 pc.;
• butter - 80 g;
• parsley - 1 bunch;
• spices and salt - to taste;
• sour cream.

Rinse the mushrooms thoroughly, cut into pieces and put in a saucepan. Pour two liters of purified water and cook the mushrooms until tender.

During this time, peel the potatoes and onions. Rinse the vegetables and cut the potatoes into medium cubes, and the onion into small cubes.

Saute the onion in butter until golden.

Add potatoes and fried onions to the pan with mushrooms, continue to cook for another ten minutes. At the end of cooking, add thin vermicelli to the main mass and mix the dish well.

Salt and pepper to your taste, add chopped herbs, mix and remove the soup from the heat. We serve mushroom soup with sour cream and enjoy the cooked mushroom soup with boletus.

kakprigotovim.ru

Boletus soup: easy to cook, delicious to eat

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

From dried boletuses

Our first recipe for today is soup from dried boletus. It is good because it is suitable for cooking at any time of the year, because dried mushrooms stored for a very long time. And, therefore, in the winter you can please yourself with a delicious soup. Get mushroom blanks from the locker - and for business. Follow our advice - and you will definitely succeed. You will be able to please your family with a new excellent treat.

In principle, this recipe is suitable for use various kinds mushrooms in dried form, but we will present it precisely on the example of boletus. How to cook our soup, we will tell right now. Read carefully.

1. Let's start with mushrooms. It is they that will take most of the time, since dried boletus require soaking for the whole night. We put them in cold water and leave for at least 10 hours.
2. After that, using a colander, leave them to drain and dry a little. We don't need any extra water.
3. Rice is also soaked, but, of course, not for the night, but for two hours. We change the water a couple of times.
4. We cut the mushrooms into small neat pieces. Already now they emit such a pleasant rich aroma that you want to finish cooking the soup as soon as possible and sit down at the table.
5. Pour water into the pan, salt, put mushrooms and rice there. Do not close the lid completely when cooking. It should be slightly open.
6. Clean, wash and cut potatoes. It can be small cubes or straw-like pieces. You decide. The main thing is that the pieces should not be too large.
7. Check the rice for doneness. If it is already quite soft, add potatoes to it.
8. Let's fry up our soup. We clean, wash and chop onions and carrots: the first - with a knife, the second - on a coarse grater. Then fry the vegetables in hot oil in a frying pan. Cook for 5-7 minutes, and then add the frying to the boiled soup. Be careful not to get burned.
9. Cook everything together for 5 minutes, then turn off the stove and leave the soup to brew. So it will become tastier, thicken a little, and the potatoes will be saturated with the smell and taste of boletus.

Chopped greens and a spoonful of thick sour cream will be an excellent addition to it when served for lunch.

From fresh mushrooms

Our next recipe is fresh boletus soup. It is suitable for lovers of dishes from literally freshly harvested mushrooms. As they say, from the forest - and into the pot. Mushrooms do not need to be frozen or dried. We're getting ready right away.

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

1. Thoroughly clean fresh boletus. We remove dirt and leaves, cut off the legs with a knife or brush off the top layer with a brush. Rinse several times in cold water, and then dry on napkins.
2. Cut into pieces and put in a saucepan to boil. The water should boil, and after that we cook the mushrooms for at least 15 minutes. Don't forget to remove the foam, otherwise the broth may become cloudy.
3. We clean and chop the onion. Cut the carrot into very thin slices. We send vegetables to the pan. Cook, stirring, for about 5 minutes, and then transfer to a saucepan.
4. Add potato cubes there and cook for 20 minutes.
5. After that, pepper the mushroom soup a little and add finely chopped greens. We turn off the fire.
6. After 10 minutes, the dish can be eaten.

Frozen mushrooms with croutons

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

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

Unusual option: boletus soup puree

Regular soup is great, but some prefer it more tender dish. Now we will tell you how to cook a fantastic boletus puree soup. It is worth trying it at least once, and you will not be able to refuse it. At least once a week, yes, he will be present on your table.

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

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

mushroomnoj.ru

Boletus soup: recipe. How to cook soup from boletus and boletus?

Mushroom soup is a great alternative to meat soup, which is in no way inferior to it in terms of satiety and taste. With a wide variety of mushrooms, soup recipes can be changed every day for several months, surprising home and guests. Taking into account the most widespread types of mushrooms in stores, the simplest and most delicious can be called boletus soup.

As soon as July-August begins mushroom season, on the table at least 1-2 times a week, yes there will be dishes with the participation freshly picked mushrooms. Traditional hot soup- something that every hostess should try to cook, because it takes 30-40 minutes to cook, but she will appreciate fragrant dish the whole family, including her strong half. Depending on the ingredients that fall into the pan, you can shorten or increase the cooking time.

Compound:

• Aspen mushrooms - 0.5-0.6 kg
• Bulb - 1 pc.
• New potatoes - 1-2 pcs.
• Greens
• Carrot - 1 pc.
• Butter - 1 tbsp. l.
• Salt - to taste

Cooking:

1. Initially, mushrooms should be prepared, since it is their bringing to the desired state that takes the most time. Aspen mushrooms are rinsed in cold water 2-3 times, then dried on a napkin and cut into medium-sized slices.
2. When water boils in a saucepan (3-5 l), mushrooms are lowered into it, and they are boiled for 15 minutes after boiling. During this time, you need to remove the foam that accumulates on the surface of the broth with a slotted spoon.
3. It should be noted that dried aspen mushrooms will require more cooking time: their pre-cooking will take not 15, but 30 minutes.
4. While the mushrooms are cooking, a frying pan is heated on another burner, on which butter is laid out.
5. Chopped onions are fried in it until a light golden crust and a sweetish aroma appear, after which it is laid in a pan.
6. Peeled and diced potatoes also fall there. According to this recipe, it is better to choose its varieties that do not boil soft during cooking, turning into mashed potatoes, but retain their shape.
7. After 25 minutes, spices are poured into the broth, and after another 5-7 minutes, the fire can be turned off and the soup can be kept under the lid on a hot stove for 10-15 minutes to infuse it.

Frozen boletus mushroom soup: recipe and tips

Mushrooms that have gone through freezing after thawing already lose their attractive appearance, and even in soups their pieces do not look as appetizing as in fresh mushrooms. Therefore, cooks advise preparing cream soups from a frozen product. Some of them are very high in calories due to flour and butter, but you can also find dietary options that will replace your usual light meat broths.

Classic boletus mushroom cream soup with croutons

Mushroom soup may include several types of mushrooms, although not all of them are easily combined with each other. Aspen mushrooms are best combined with boletus mushrooms: these porcini mushrooms create an excellent tandem in hot dishes. And the salty taste of cheese, which will become the basis of mushroom soup, will play in contrast: such a dish can be served to guests.

Compound:

• Mushrooms - 300 g
• Fused cream cheese- 500 g
• Potatoes - 3 pcs.
• Tomatoes - 2 pcs.
• Greens, salt, spices - to taste

Cooking:

1. Mushroom condition for cheese soup doesn't matter: You can use dried boletus and birch boletus, or even frozen ones. In any case, they are washed, cut and laid in boiling water, where they will have to turn into a uniform mass.
2. For this amount of ingredients, 4 liters of water are prepared, in which the mushrooms are boiled for 20-25 minutes.
3. The potatoes are washed and chopped, laid to the mushrooms, after which you can leave the pan for 30 minutes, switching your attention to the remaining components of the dish.
4. Tomatoes need to be poured over with boiling water and the skin removed from them. Then they are mixed with melted cheese, and the resulting mass is carefully introduced into the mushroom broth.
5. In 2-3 minutes, by means of constant stirring, it is necessary to achieve a uniform distribution of new ingredients in the soup, after which chopped greens and seasonings are poured there.
6. After 5 minutes, the fire under the burner is turned off, the soup is given time to brew. It is recommended to serve it with crackers.

Aspen mushroom soup: a recipe for meat broth

Mushroom soup on meat broth- most hearty recipe whatever you can think of. You can cook it on pork and chicken, but the most rich and delicious option obtained by using lamb or beef.

Compound:

• Meat broth - 3-4 l
• Mushrooms - 0.5 kg
• Zucchini - 3 pcs.
• Celery root - to taste
• Onion - 0.5 pcs.
• Carrots - 2 pcs.
• Bulgarian pepper - 1 pc.
• Rice - 100 g

Cooking:

1. Mushrooms are washed and cut, after which they are scalded in boiling water for 40 minutes with constant removal of foam.
2. As soon as the meat broth is ready, the mushrooms are transferred from the water in which they were cooked with a slotted spoon into the pot with the broth. Chopped zucchini and celery root are also laid there.
3. If you wish, you can add onion halves, but after 10-15 minutes they are taken out and thrown away: the onion's task here is only to give taste and aroma.
4. While cooking vegetables hot pan fried grated carrots and bell pepper cut into small pieces.
5. After 30-40 minutes, when the zucchini is almost ready, and the mushrooms soften even more, it is necessary to add 100 g of round-grain rice and ready-made frying to the soup.
6. On medium heat, the dish is cooked until the cereal is completely cooked, after which it is flavored with spices and removed from the stove.
7. Serve boletus soup in meat broth with fresh sour cream and garlic bread.

Among mushroom soups, there is no less variety than among fish or meat ones. You can vary the ingredients as you wish, leaving only the central components unchanged. Noble boletus mushrooms in a hot dish will appeal to everyone, and in combination with other products they give rise to special, incomparable sensations.

lucky-girl.ru

Boletus soup

Mushroom soup is a great dish that can replace meat soups. Such a dish is not inferior in its satiety to other soups, in addition, it has exquisite taste. If there is a large number of mushrooms, different types, then you can cook different soups from mushrooms for a long time, constantly surprising their family and friends. One of the most affordable and popular mushrooms are aspen mushrooms, the recipes of which will be presented in this article.

Proper freezing of boletus

It is worth noting that in autumn, when the boletus is harvested, you need to prepare them for winter use and know how to freeze them correctly. Since the correct freezing of such a product is the success of making soup. After collecting a certain amount of mushrooms, they will need to be cleaned and washed, then dried and cut into pieces. Further, the product is packaged in bags and frozen raw. In winter, you can pull out one bag and immediately start cooking soup.

If the mushrooms are fried, then it is better to boil them initially, and then freeze them. But if in winter it is preferable to cook boletus soups, then it is better not to cook them, but to freeze them raw.

Cooking soup from frozen boletus

If in the fall it turned out to freeze a certain amount of such a product, then you should know how to properly cook soup from them, with the addition of crackers. The recipe is quite simple, but first you need to prepare the ingredients:

1. Mushrooms (frozen) - 350 gr.
2. Carrot and onion - 1 pc.
3. Egg - 2 pcs.
4. Butter - 20 gr.
5. Salt and pepper - to taste.
6. Greens.
7. Bread crumbs.

1. Frozen mushrooms should be put in warm water and let them defrost, you can speed up the process using a microwave.
2. Further, the mushrooms are cut into cubes or slices, after which they are placed in a pot of water and put on fire.
3. After boiling water, boil for 2 minutes and drain the broth, it does not need to be used. Then pure water is added to the pan and again the mushrooms are boiled and boiled for 20 minutes.
4. While the boletus is cooking, you need to peel and cut the onion and carrots, and then fry them in a pan until golden brown. The roast is added to the pot.
5. Then you need to boil 2 eggs and then cut them and add to the soup.
6. Now you can chop the greens and also add to the soup.
7. At the end of cooking, salt and pepper are added, you can also throw in some spices and the soup is ready.

Before serving mushroom soup from boletus, it is necessary to prepare crackers from white bread and submit separately. Everyone himself add them to the soup, in the amount that he sees fit.

Soup puree from frozen boletus

Mushrooms also make excellent puree soup, this is non-standard, unusual dish, With delicate taste. The recipe is simple. To make this dish you will need:

1. Frozen boletus - 250 gr.
2. Potato - 6 pcs.
3. Garlic - 4 tooth.
4. Carrot - 2 pcs.
5. Bulb - 1 pc.
6. Processed cheese - 100 gr.
7. Vegetable oil - 100 gr.
8. Parsley.
9. Salt and pepper.

1. First you need to defrost the mushroom and cut them into strips. Then the product is fried in hot oil, it is important to stir them constantly so that they do not burn.
2. Peel, cut potatoes, then put in a pot of water and boil.
3. At this time, you can peel other vegetables and, after chopping them in a blender, add mushrooms to the pan and stir the ingredients.
4. When the potatoes are ready, the water from it is drained into another container, and the potatoes themselves need to be mashed and mashed. The contents of the pan are put to the potatoes and the potato broth is poured. Everything is thoroughly mixed and salt and pepper are added.
5. Next, you need to cut the cheese and add to the soup. Putting the pan on a small fire, you need to stir until the cheese melts.
6. The fire is turned off, and the soup is left for 5 minutes to infuse.

The dish is ready and ready to serve. Pouring such a puree soup on plates, it is decorated with greens on top for a richer flavor.

Dried boletus soup

Dried boletus soup allows you to cook the first course at any time of the year, due to the long shelf life of such a product. As ingredients for the first dish you need to prepare:

1. Dried boletus - 50 gr.
2. Potato - 4 pcs.
3. Rice - 50 gr.
4. Carrot - 2 pcs.
5. Bulb - 1 pc.
6. Vegetable oil - 20 gr.
7. Salt and pepper.
8. Greens.
9. Sour cream.

The recipe is very simple:

1. You need to start with aspen mushrooms, because they will take the most time to cook. They need to be taken out of the storage container and soaked in cold water overnight.
2. In the morning, the product should be thrown into a colander and let all the water go. After that, the product is laid out on a towel and left to dry. In this case, the remaining water is not needed.
3. Before cooking, you also need to soak the rice in water for a couple of hours. During this period of time, the water in it must be replaced at least 2 times.
4. When the products are prepared, you can cut the boletus, then pour water into the pan and put a little salt, with rice and mushrooms. Put the container on the stove and cook with the lid almost completely closed.
5. While the ingredients are cooking, you need to peel and cut the potatoes, but do not large pieces. After that, you need to try the rice for softness, if it starts to soften, then potatoes are put in the dish and the soup continues to cook.
6. At this time, roasting is being prepared. For her, onions and carrots are peeled and cut, after which the products are sent to a hot frying pan with oil. Vegetables are fried for about 7 minutes, and then the contents are sent to the soup.
7. After that, the dish is still cooked for about 5 minutes and the fire is turned off. You need to cover the pan with a lid and after 5 minutes the fragrant soup is ready.

Soup from fresh boletus

During the mushroom picking period, everyone wants to treat themselves to dishes made from fresh mushrooms. Fresh boletus makes an excellent soup, which you can treat not only yourself, but also guests. To prepare it, you need the following products:

1. Fresh boletus needs to be cleaned, remove dirt and leaves. The legs must be cleaned very carefully so that nothing remains on them. After that, the plant is washed under cold water and left to dry.
2. You should peel and cut the potatoes, send them to boil. After the water boils, you can add the boletus and leave to cook for a period of 15 minutes. During cooking, you will need to constantly remove the foam, otherwise, the broth will turn cloudy.
3. While the broth is cooking, peel the carrots and onions. Onions are chopped, and carrots can be cut into rings or half rings. After that, the ingredients are placed on a heated frying pan. Vegetables should be cooked for about 5-7 minutes, after which the frying is sent to the broth.
4. When the frying gets into the pan, everything needs to be boiled for about 15 minutes. At this time, put salt and pepper.
5. After 15 minutes, greens are added and the fire is immediately turned off.

You can feed your guests with such a soup in 10 minutes. This is the time needed to infuse the dish.

Here are all the most common methods for preparing mushroom soups in different form. Using these simple recipes you can cook great everyday meals. In addition, mushroom soup can become good addition to festive table especially if served in winter.

recipe minced meatball soup recipe delicious pea soup recipe how to make minced meatballs for soup recipe

The boletus is a mushroom, wonderful in many respects. Externally, it is very spectacular, with an orange-red or red-brown, sometimes ivory or yellow elegant hat, a strong stocky leg and very tasty white flesh. Finding a boletus family for a mushroom picker is always a joy. After all, the gifts of the forest are good in all dishes, from stewed-fried to stuffing for pies. What is fragrant rich broth or soup from "forest products"! That's about them and will be discussed in our article.

Fresh mushroom broth

Of the boletus, it will be richer and richer in taste if you add cereals to it. This type of mushroom goes well with barley. You will now learn how to cook a wonderful stew according to an old Russian recipe. You will need 0.5 kilograms of boletus, 100-120 g pearl barley, 1-2 carrots, 1 onion and 4 large potatoes. The sorted cereals need to be soaked in advance - for 4 hours. Then rinse it and boil until half cooked. Separately, boil the prepared mushrooms, then remove them, cool and cut into slices. Strain the broth. In vegetable oil, fry the onion, chopped in half rings. Transfer barley, onion frying and diced potatoes and carrots to the broth. Cook until done. Salt and pepper at the end. 5 minutes before turning off, add the main component - mushrooms to your mushroom soup from boletus. Isn't it a great chowder? Especially if, when serving, sprinkle it with parsley or dill, of course, fresh!

and croutons

An excellent dish for dinner will be boletus soup, the recipe of which includes such a pleasant component as croutons. Food ingredients: fresh mushrooms 300 grams, wheat flour one and a half tablespoons. He refuels butter, about 60-65 g, but more, to taste. As well as spices, fresh herbs. The recipe offers to start cooking boletus soup with toast. Dry slices of white bread 2 cm thick in the oven or fry in vegetable oil. Then break them into small pieces. Finely chop the boletus, put in boiling water, salted in advance, cook them for half an hour. In a small amount of warm water, dilute the flour, but without lumps. Pour it into the soup, stir, continue to cook for another 10 minutes. Add salt if required. Ready soup remove from stove and fill with oil. Pour into plates, put croutons in each, pepper, sprinkle with herbs. Did you like the first one? Still would!

Soup with mushrooms and eggs

Very easily and quickly you can cook the most magnificent mushroom soup in the following way. Take half a kilo of boletus, cut them into slices or arbitrary pieces. Chop up a bunch of parsley. Stew mushrooms and greens in a pan in vegetable oil for about 15 minutes. Put greens and salt to taste. Separately, fry a spoonful of flour in butter. Pour 3 liters of water into the pan, put celery roots, parsley, carrots cut into circles and cook until tender. Season with fried flour, add mushrooms, let simmer for another 20 minutes. At the very end, add the egg to the soup, stirring so that the yolk does not curdle. Fill with sour cream.

The boletus mushroom belongs to noble mushrooms. It has a beautiful shape and retains it even during heat treatment. You can cook a variety of dishes from it, but everyone should try the taste of hot mushroom soup.

Boletus mushrooms in the soup do not boil soft

Ingredients

Salt 1 to taste Carrot 1 piece(s) Potato 2 pieces) Bulb 1 piece(s) Boletus fresh 700 grams

• Servings: 4
• Preparation time: 10 minutes
• Time for preparing: 40 minutes

How long to cook boletus mushrooms

Cooking dishes with these mushrooms is not difficult, the main thing is to clean the harvest from branches and grass. Aspen mushrooms are rarely wormy and this is their advantage.

Regardless of how mushrooms are cooked, they are thoroughly washed in three waters and the skins are removed from the caps. Cooking methods are:

• boil in salted water for 20 minutes, and then subject the mushrooms to further heat treatment;
• fry 30 min. without pre-boiling;
• cook in a slow cooker in the "Extinguishing" mode for 30 minutes.

Mushrooms must be boiled before freezing. Drying Aspen mushrooms are soaked in water for 1 hour before cooking.

So that the mushrooms do not lose their palatability, you do not need to boil them before frying. Aspen mushrooms are quick to cook. It will take up to 40 minutes to prepare meals.

How to cook soup from boletus mushrooms

For the preparation of the first course, it is advisable to take fresh mushrooms. Frozen ones lose their shape and break apart during cooking. They are best used for cream soups. With boletus, you can cook meat and dietary first courses. The latter are not inferior in taste to soups on meat broth.

Cooking:

1. Mushrooms cut into small slices.
2. Boil 5 liters of water in a saucepan.
3. Dip the mushrooms into the boiling liquid, leave to cook for 15 minutes, be sure to remove the foam with a slotted spoon. If you decide to cook soup from frozen boletus, cook them twice as long, 30 minutes.
4. Finely chop the onion. Fry it until golden brown in butter.
5. Transfer the roast to the mushrooms.
6. Add diced potatoes, cook for 25 minutes.
7. Pour salt and spices into the broth. Boil 5-7 min.
8. Turn off the gas. Without opening the lid of the pot, let the ingredients brew for 10-15 minutes.

The finished first course is seasoned with sour cream or fresh herbs.

Cream soups are prepared with boletus. The principle of preparation is similar to the previous recipe, but at the end the dish is seasoned with milk and flour. The soup is served with garlic croutons.

From boletus are obtained delicious first dishes. You can be creative and add any ingredients, while leaving the main component unchanged.

Many people consider the most important, royal mushroom-boletus, white. And this mushroom is really good in all respects. But there are gourmets who will not change boletus mushroom soup recipe which you will find with us, for the best white soup. Such lovers find in their favorite aspen mushrooms both a special taste and a special texture ... In a word, a lot of advantages. Let's not argue: the boletus is really very tasty and useful 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 will be able to cook a wonderful soup that the whole family will appreciate.

How to cook delicious boletus mushroom soup ingredients

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

• Medium boletus - pieces 5.
• Potato - pieces 3 medium.
• 1 bulb.
• 1 carrot.
• Black peppercorns and salt to taste.
• Greens.

So let's get started.

Because it fresh boletus mushroom recipe, then you first need to clean them well, leaving no wormy parts, rinse, cut into cubes and put in a saucepan. Salt.

Mushroom soup recipe from fresh boletus mushrooms process

While our boletus mushroom soup will cook, the foam must be removed with a slotted spoon. Usually you need to do this several times. Mushrooms are boiled for about 20 minutes.

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

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

Let's move on to potatoes. We clean it, cut into cubes and add to the mushrooms. Some time later, carrots and onions also go there. We add 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!

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