Mushroom soup made from fresh boletus. Mushroom soup made from fresh boletus mushrooms Boletus mushroom puree soup
Initially, mushroom soups were truly European.
But due to the ease of preparation and incredible taste, they have actively spread throughout the world.
Now in most countries, mushroom soups are valued on an equal basis with meat dishes.
There are different variations of preparation in Russian, European, and Asian cuisines.
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Cream soup from forest mushrooms with cream - an incredibly delicate variety of dish, which came to us from Sweden. A light and healthy soup that is ideal for a summer lunch.
The recipe uses fresh Forest mushrooms– boletus, boletus, boletus. Regular store-bought champignons will also work. You can use a frozen or dried product as a basis - the taste of the dish will not change.
Benefits for the body
Mushroom soup is a rare example of a tasty, satisfying, low-calorie and healthy dish. Its advantages:
- 100 grams of mushrooms contain only 50 calories. However, other ingredients are also important - for example, heavy cream and butter in the soup will increase its calorie content.
- It contains a large number of vitamins, macroelements and amino acids. Eating mushrooms has a good effect on mental activity and prevents the appearance of atherosclerosis.
- Mushroom soup is a storehouse of B vitamins. They are indispensable for the functioning of the nervous system and improve the condition of the skin, hair, and nails.
- Vitamin PP, necessary for blood vessels and hematopoiesis, is also found in mushrooms. The same volume is present only in beef liver.
- Iodine, potassium, copper and zinc in the structure of mushrooms prevent heart disease and the occurrence of viruses. Calcium and phosphorus are necessary for strong bones - mushrooms contain the same amount of these vitamins as fish.
In addition, mushroom soups are quite filling, which is very important for those who are on a diet. It is also an ideal lunch for vegetarians or those who are fasting.
Everyone knows the benefits of vegetables, if you want to be healthy, prepare puree soups from, or,. All these soups will be given a spicy taste.
Recipe for mushroom dish with cream
- Complexity: average.
- Cooking time: 60 minutes.
- Type of dish: first course.
Makes 6 servings of creamy mushroom soup you will need the following ingredients:
- Forest mushrooms (fresh or frozen) – 600 gr.
- Potatoes – about 400 gr.
- Large onion – 1 pc.
- A small carrot.
- Water – 1 l. Depending on the desired thickness of the soup, you can use 800 ml. up to 1.5 l. water.
- Cream 20% fat – 400 ml.
- Salt and pepper to taste.
- Oil for frying – butter or olive. Butter will give more rich taste soup, and olive oil will not harm your figure.
Advice! You can also take your favorite spices. The recipe used savory (1 tsp), marjoram (1 tsp) and dried thyme (0.5 tsp).
Goes well with mushroom soup nutmeg, allspice and paprika. It is worth refraining from adding garlic and suneli hops - these seasonings can interrupt the taste and aroma of mushroom soup.
Additional components:
- a few pieces of bread to make croutons;
- parsley for decoration.
Step-by-step instruction:
- Sort through fresh mushrooms, clean them and rinse well. If frozen mushrooms are used and they have been well cleaned and rinsed before freezing, there is no need to defrost them. Dried mushrooms need to cook longer.
- Place the prepared mushrooms in a saucepan, add cool water and place on low heat. After boiling, cook for about half an hour.
- While the mushrooms are boiling, you need to prepare the rest of the products: peel the potatoes and cut into arbitrary pieces, onions into medium cubes, grate the carrots on a coarse grater.
- After the mushrooms are boiled, remove a quarter of the mushrooms from the broth and place in a separate plate. It is better to choose neat, even slices: they will decorate the future soup. Do not pour out the broth after cooking - it will give the dish a delicate mushroom aroma.
- Add potatoes to the broth with the remaining mushrooms and aromatic herbs. There is no need to salt the soup yet: this happens at the very end.
- Bring the soup to a boil and cook for about 10 minutes. At this time, fry the carrots and onions in butter or olive oil for several minutes (until the onions are transparent).
- Send the prepared roast into the soup, now you can add salt. Cook for about 5 more minutes.
- Then pour the contents of the pan into the blender bowl; you can use an immersion blender. Beat evenly until creamy. There is no need to worry if the soup turns out very dark - after adding cream it will lighten noticeably.
- Preheat the cream to a boil in a small saucepan. Gradually pour cream into the whipped puree soup.
- Fry the remaining boiled mushrooms and also add to the pan. Stir, heat the contents again over low heat, stirring constantly. Fragrant soup ready! It should be served hot, garnished with parsley sprigs and croutons.
How to make puree soup from wild mushrooms, you will learn from the video:
- Puree soups go well with crackers, especially homemade ones. To prepare croutons, you need to cut several pieces of bread into cubes, place them on a baking sheet in one layer and dry them in the oven. Cooking time: about 5 minutes at 200°C.
- Instead of potatoes, barley, rice, noodles, and pasta are often added to mushroom soups. The addition of melted butter will enhance the taste of the dish. cream cheese. You can simply sprinkle the finished soup in a bowl with grated cheese - it will give the first dish an unusual taste.
- Mushroom soup does not reveal all its taste qualities immediately. You should not serve only the prepared dish: it is better to let it brew for about half an hour. However, you should not keep it in the refrigerator for more than 4 days.
Useful tricks
- Wormy mushrooms should not be thrown away immediately- they need to be filled cold water. The worms will begin to crawl out. They need to be washed off and the operation repeated several more times until all the worms are destroyed.
You cannot pour boiling water over wormy mushrooms: this way the worms will not be able to get out and will die inside the vegetables.
- If the quality of the mushrooms is in doubt, you can cook them together with a whole peeled onion. If it turns blue, the mushrooms are poisonous., they cannot be used. If the onion remains light, the vegetables can be safely cooked.
- To add thickness and richness to mushroom soup, Some of the boiled potatoes can be finely grated or mashed, and leave the rest in pieces in the pan. Starch or flour are also suitable for this purpose - a small amount is diluted in cool water and slowly poured into the broth.
- Broth from dried mushrooms most often has a dark, unattractive color. To make it lighter and more beautiful, you need to cook the mushrooms for about 5 minutes, drain the water and refill with clean boiling water.
- To give champignon soup the flavor of wild mushrooms, you can grind a few dried porcini mushrooms in a coffee grinder. Add the resulting mixture to the dish 10 minutes before cooking.
Using tricks and useful tips when cooked, this dish will conquer the whole family and become a favorite treat for adults too. Soups made from any mushrooms will be tasty and healthy, and children love pureed soups. The most important thing is to remember to take precautions when choosing wild mushrooms to avoid health problems.
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Mushroom soups are a godsend for lovers gourmet dishes. There is nothing easier than preparing them, but the “tasty” result will undoubtedly please the whole family. The main thing is to successfully choose the variety of mushrooms and follow the cooking technology. Boletus mushrooms are especially popular; they make very tasty soups. Many housewives try to experiment and prepare soups not only from fresh, but also from pickled and salted mushrooms. But nothing can replace the aroma of freshly picked mushrooms. So, if your basket is full of fresh boletuses fresh from the forest, get to work quickly. Just don’t forget to use a proven recipe, and then your dish will turn out to be a feast for the eyes.
How to make boletus soup?
Ingredients for mushroom soup:- boletus - 400-500 gr.;
- carrots – 1 pc.;
- potatoes – 2 pcs.;
- sour cream, herbs, bay leaf, pepper - to taste;
- onions – 1 pc.;
- salt – 1 tbsp. l.;
- garlic – 2 pcs.
The boletus is a welcome guest in the bucket or basket of every mushroom picker. It is collected from July to September. That is why autumn is a great time to start cooking boletus dishes. And there are many recipes. We suggest making boletus soup, which your family will certainly love.
We collect in the forest or buy
What is needed for cooking? First of all, of course, dried boletus mushrooms, which have been waiting in the wings for a long time to turn out to be an ingredient in a delicious dish. If you haven’t stocked up on them during the summer, you can buy these mushrooms in the store.
Dried boletus soup
Let's present the list of ingredients:
You should start preparing a dish like boletus by washing the mushrooms in cold water. Then they need to be soaked for one and a half to two hours. Next, you should thoroughly rinse the mushrooms again and place them in the pan in which the dish will be cooked. Pour in water, put on fire and bring to a boil.
In the meantime, you need to work on other ingredients. Peel the potatoes and cut them into small cubes. Then chop the onion and put it all in a pan with the mushrooms and cook for 20-25 minutes.
It's time for spices. Boletus soup should be salted, peppered and paprika added if desired. There is very little time left to cook. 10-15 minutes.
Now you can add sour cream to taste. You can also add cubes to each plate if desired. boiled egg for a richer taste.
Undoubtedly, such aromatic mushroom will appeal to everyone’s taste. Try it - you won't regret it!
Fresh boletus soup
We looked at a recipe for making soup using but why not try making it from fresh ones? Fresh boletus soup is a delicious dish that is likely to become your favorite as soon as you try it.
What is needed to prepare it?
- fresh boletus - half a kilogram;
- 5-7 small potatoes;
- 1-2 carrots;
- vegetable oil;
- sour cream;
- Bay leaf;
- greenery;
- 3-4 tbsp. spoons of couscous;
- salt;
- water.
Let's start preparing the soup. We clean the boletus mushrooms, rinse them thoroughly with water, and cut them into small pieces. Place them on the bottom of the pan and fill with water on top. Cook until the water boils. From time to time we remove the formed foam. When the water boils, you need to reduce the heat, then cook for 10 minutes.
While the mushrooms are cooking, you need to take care of the potatoes. It should be peeled and cut into small cubes. We do the same with onions and carrots. Next, you need to sauté the chopped carrots and onions in vegetable oil.
Add potatoes to the mushrooms. Next, you need to salt the dish and cook it until the potatoes are cooked. The next step is adding vegetables: onions and carrots. Cook for just a few more minutes and add salt, pepper and bay leaf to the boletus soup. Don't forget about couscous. Add it at the same time as the seasonings. Cook for a few more minutes, turn off and pour into plates. Separately, add sour cream and chopped parsley to each.
Now you have in your arsenal two recipes for boletus mushrooms. Let's also consider the third one.
Another good recipe
We bring to your attention hearty and tasty dish - mushroom soup boletus with vermicelli.
To prepare it you will need:
- 0.5-0.7 kg boletus;
- several potatoes;
- 1-2 carrots;
- a few tablespoons of vermicelli;
- 1-2 onions;
- 50-70 g hard cheese;
- bay leaf;
- greenery;
- water - 3 l.
First you need to deal with the mushrooms: wash, peel, cut, add salted water and boil for 30-40 minutes. Drain the water, place the boiled mushrooms in a frying pan, fry lightly, then add vegetable oil and spices. Don't forget about carrots and onions. They need to be peeled, crumbled and added to the frying pan, mixed with mushrooms. In this form you need to fry for another 10-15 minutes.
It's the turn of the potatoes. It must be peeled, cut into pieces, placed in a deep pan and filled with water. You need to cook until fully cooked, and then add mushrooms, carrots and onions, and also add vermicelli. Don't forget to add bay leaves and seasonings to taste. Boil for another 10-12 minutes and then remove from the stove. The soup is ready. You can treat your family to it.
Finally
Now you know, from boletus mushrooms. All that remains is to bring the ideas to life. Rest assured, you will not be disappointed and will spend the whole fall, and maybe even winter, preparing delicious and aromatic soups.
Bon appetit! Remember that mushrooms are a wonderful ingredient for preparing delicious dishes.
Boletus soup is unique and goes well with almost all foods. Soups have been familiar to us since childhood. And this is not surprising, because they have exceptional benefits for the human body. Every day the number of recipes is growing, and the most daring experiments are being brought to life.
Boletus mushrooms are divided into several types: hornbeam, common, marsh, pinking, blackening, multi-colored, black. These mushrooms are saturated with such useful components as: arginine, leucine, glutamine, tyrosine, vitamins B, C, E, D and PP. Their use helps cleanse the body of toxins, stabilizes the functioning of the nervous system, and improves the structure of enzymes.
These days, cream soups have become popular, and this is not surprising. They are digested faster and saturate the body with useful minerals. This contributes to the proper functioning of the entire body, which is an important element in everyday life. Fortunately, cooking cream soups does not take much time and you can prepare them every day.
If you are cooking for a child, then it is best to choose cream of mushroom soup. It is quickly absorbed and nourishes the body.
How to make boletus soup - 15 varieties
For those who don't want to spend a lot of time at the stove, this recipe is suitable.
Ingredients:
- Mushrooms - 700 gr.
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
Preparation:
Cut the mushrooms into cubes, place them in boiling water, and cook for about 20 minutes.
Chop the onion.
Grate or finely chop the carrots.
Add diced potatoes to the mushrooms.
Season with salt and pepper. Add spices to taste. Bay leaf for flavor.
At the end, add the onions and carrots in 3 minutes.
Serve warm, garnished with herbs.
For legume lovers, this recipe is perfect.
Throw the beans from the jar into the soup at the end of cooking, otherwise they will boil.
Ingredients:
- Processed cheese- 400 g
- Medium carrots - 1-2 pcs.
- Beans - 1 jar
- Vegetable oil - 1-2 tbsp. l.
- Mushrooms - 400 gr.
- Bay leaf - 2 pcs.
- Basil (or other spices) - to taste
- Parsley - to taste
- Salt - to taste
Preparation:
Bring the water to a boil. Chop the mushrooms into cubes, add to the water, and cook until tender.
Add finely chopped processed cheese.
Finely grate the carrots and fry with the onion in oil for a minute.
Pour carrots and onions into the soup.
Drain the beans and let them drain.
Salt and pepper the soup, add spices.
Add the beans and cook for about 2 minutes.
Serve with plenty of greens.
Ingredients:
- Mushrooms—560 g.
- Potatoes - 420 g.
- Onions - 80 g.
- Water - 1 liter
- Dried savory - 1 tsp.
- Dried marjoram - 1 tsp.
- Dried thyme - 0.5 tsp.
- Salt to taste
- Cream 10% fat or coconut milk - 200 ml.
- Vegetable oil - 1-2 tbsp. spoons.
Preparation:
Peel and cut potatoes into cubes
Set a few mushrooms aside to garnish the soup.
Cut the remaining mushrooms into cubes.
Place the mushrooms and potatoes into boiling water and cook until tender.
Finely chop the onion, fry in oil until golden brown.
Cut mushrooms into slices for decoration. Add to onions. Fry until done.
Boil the soup, beat with a blender, then add cream and beat with a blender until smooth.
Season with salt and pepper.
Serve hot, garnished with mushroom and onion slices.
Vegetable soup will delight the whole family with its originality.
Ingredients:
- Zucchini - 500 g
- Mushrooms – 400 g
- Celery root – 100 g
- Parsley - 1 bunch
- Garlic - 1 clove
- Olive oil - 5 tbsp. l
- Sea salt - 1 tsp.
Preparation:
Finely chop the zucchini and celery root.
Chop the garlic and parsley very finely.
In a saucepan with 1 tbsp. olive oil, fry the celery.
Then add zucchini, garlic along with water. Season with salt and pepper.
Cook over low heat for 10 minutes.
Pour 3-4 tbsp into the finished soup. l. olive oil.
Sprinkle with herbs.
Thanks to the combination of two types of mushrooms, the soup is aromatic and nutritious.
Ingredients:
- Mushrooms - 600 gr.
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Meat - 200 gr.
- 2 tbsp. flour
- Greenery
- Spices
Preparation:
First, prepare the mushrooms and potatoes for cooking.
Peel and cut into even cubes.
Place in boiling water and cook the broth until the ingredients are ready.
Finely chop the onion, fry in vegetable oil until golden brown.
Finely chop the meat, add to the onion, and fry. At the end, add flour and simmer.
Salt and pepper the broth.
Finally, add the contents of the pan to the soup. Boil for about 3 minutes
Decorate with greens.
This soup is suitable for those who want a hearty lunch.
It is better to add meat to soup in boiling water, this will avoid the formation of foam.
Ingredients:
- Chicken - 200 gr.
- Mushrooms - 400 gr.
- Onion - 1 pc.
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Tomatoes - 200 gr.
- Sour cream
- Pepper
Preparation:
Cut the chicken into even cubes and place in boiling water. Next add the chopped mushrooms. Cook until fully cooked.
Cut the potatoes into small cubes, grate the carrots, finely chop the onion.
Fry the potatoes in vegetable oil, add the onions and carrots at the end, and simmer a little.
Chop the tomatoes into cubes.
At the end of cooking, salt and pepper the soup, add potatoes with onions and carrots.
2 minutes before turning off, add tomatoes.
When serving, garnish with greens and croutons. Add sour cream.
This cream soup surprises with its spice and taste.
Ingredients:
- Mushrooms - 1 kg
- Onion - 1 piece
- Processed cheese - 100 g
- Cream - 150 ml
Preparation:
Chop the boletus mushrooms, fill them with water, and bring to a boil.
Add salt, pepper, spices to taste.
Cook covered for about 15 minutes until done.
Pour the broth into a separate pan.
Grind the mushrooms with melted cheese in a blender.
Finely chop the onion. Add to mushrooms.
Pour the heated cream and a little broth into the pan.
Bring to a boil.
Decorate with greens.
You can combine completely different mushrooms in this recipe.
Ingredients:
- Porcini mushrooms, boletus, boletus, boletus - 300g
- Champignons - 400g
- Carrots - 1 piece
- Onion - 1 piece
- Potatoes - 1kg
- Greenery
- Vegetable oil
- Spices to taste
Preparation:
First, cut the mushrooms, add them to boiling water, and cook until tender.
Cut the potatoes into cubes and add to the broth.
Fry the champignons in thin slices in vegetable oil. Add to soup.
Finely chop the carrots and onions and fry in heated sunflower oil.
At the end of cooking, add to the soup.
It is better to sprinkle with herbs in portions.
A very tender and spicy soup, for those who prefer creamy soups to regular ones.
Ingredients:
- 500 g cauliflower
- 500gr. boletus
- 1 cup 25% cream
- 2 onions
- 1.5 l. water
- 50 gr. flour
- 50 gr. butter (butter)
- Salt, pepper, spices
- Greenery
Preparation:
Cut the mushrooms into strips and fry with onions until tender. Salt and pepper.
Bring the water to a boil, add the fried mushrooms, and simmer for 2 minutes.
Wash the cabbage, divide into umbrellas, add to the broth, cook for 7 minutes.
Add flour to melted butter and sauté until golden brown.
Then add cream, spices, salt, and simmer.
Place the contents of the frying pan into the broth, heat,
Blend the finished soup in a blender until smooth.
Serve with croutons.
Cook the mushrooms only as long as a particular type of mushroom requires, otherwise they will turn into puree.
This hearty soup is very easy to prepare.
Ingredients:
- 5 - large boletus
- 1 - bulb
- 1 - carrots
- 3 - potatoes
- Noodles - 150 gr.
- 35 - ml. oils
- Spices
Preparation:
Cut the mushrooms into cubes, place in salted water, and cook for about 20 minutes until tender.
Fry chopped onions in oil, add boiled mushrooms at the end and simmer.
Finely chopped carrots with potatoes and noodles, add mushroom broth, boil until tender, at the end add mushrooms and onions.
When serving, garnish with a pinch of herbs.
Many people have been familiar with this type of soup since childhood.
Ingredients:
- 220 g - mushrooms
- 125 - pearl barley
- Carrots - 1 pc.
- Onion - 1 pc.
- 3 l. - water
- Bay leaf
- Spices
Preparation:
Rinse the mushrooms and bring the water to a boil. Add the diced mushrooms and cook until tender. In 5 minutes, add salt and spices.
Cut the potatoes, place them in the pan along with the pearl barley, and continue cooking.
Finely chop the onion and carrots, fry in oil.
At the end, pour the fried vegetables into the pan. Boil for 2 minutes.
The soup is ready.
Depending on your preference you can use sweet variety corn or not.
Ingredients:
- Corn - 1 jar
- Mushrooms - 500 gr.
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Chicken broth
- Greenery
Preparation:
Drain the juice from the corn and let it drain.
Cut the mushrooms into slices, fry in butter.
Add finely chopped onion and carrots, fry until golden brown.
5 minutes before the potatoes are ready, add the vegetables and cook for 4 minutes.
At the very end, add corn, cook for no more than a minute.
When the soup is ready, puree it in a blender.
Decorate with greens.
A healthy and nutritious soup will give you energy after a hard day.
Ingredients:
- Trout - 200 gr.
- Mushrooms - 500 gr.
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Greenery
Preparation:
Cut the potatoes into cubes and cook in the broth until tender.
Fry the mushrooms in butter until cooked. Then add finely chopped onion and carrots and fry.
Remove the bones from the fish and boil in a separate pan.
Add vegetables to potatoes. Boil until done. Salt and pepper.
Serve with pieces of fish, pouring mushroom soup on top.
You will surprise the whole family with this soup.
Ingredients:
- Mushrooms - 500 gr.
- Potatoes - 3 pcs.
- Olives - 200 gr.
- Olives - 200 gr.
- Onion - 1 pc.
- Carrots - 1 pc.
- Greenery
Preparation:
Cut the mushrooms into cubes and cook for about 20 minutes until tender.
Fry chopped onions and carrots in oil, add to mushrooms.
Do the same with the potatoes, add them to the mushrooms, and cook until fully cooked. Season with salt and pepper.
At the very end of cooking, add olives cut into rings and olives.
Season with sour cream.
Add the peas at the very end of cooking so that their beneficial properties do not evaporate.
Cream soup is suitable after a long sports workout.
Ingredients:
- Green peas - 1 can
- Potatoes - 2 pcs.
- Mushrooms - 500 gr.
- Onion - 1 pc.
- Carrots - 1 pc.
- Chicken bouillon
- Greenery
Preparation:
Chop the potatoes into cubes and cook in chicken broth.
Finely chop the carrots and onions and fry in oil. Add to potatoes.
Chop the mushrooms and fry in butter until tender.
Salt and pepper the broth. Add mushrooms and peas. Boil for no more than 3 minutes.
Grind the soup with a blender.
Garnish with greens and croutons.
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 it fresh soup immediately after picking: while the main mushrooms were being sorted out, the first dish 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 my uncle loved fried potatoes precisely with such “smeared” boletuses. 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 them 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.
