Mushroom soups are a godsend for lovers of 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 delicious soups. Many housewives try to experiment and prepare soups not only from fresh, but also from pickled and salted mushrooms. But replace the flavor freshly picked mushrooms nothing can. 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?
Products for mushroom soup:- boletus mushrooms – 400-500 gr.;
- carrots – 1 pc.;
- potatoes – 2 pcs.;
- sour cream, greens, Bay leaf, pepper - to taste;
- onions – 1 pc.;
- salt – 1 tbsp. l.;
- garlic – 2 pcs.
Mushroom soup made from fresh boletus, boletus, porcini or boletus is an excellent first course option in the autumn, when there are especially many mushrooms in the forest and picking them is a great pleasure. The main thing here is that the mushrooms are correct.
About mushroomsFirst, we carefully examine the mushrooms found: they should be strong, not very large, dense, and not wormy. Naturally, you can only collect mushrooms in safe places - away from factories, busy roads, landfills, because the toxic substances that accumulate in mushrooms can lead to severe poisoning, even if they themselves are not poisonous. And remember Golden Rule mushroom pickers: if you have the slightest doubt about mushrooms, throw them away without hesitation. After all, health is more valuable.
Second important point– preparation of mushrooms. We soak the splendor collected from the forest for a couple of hours in cold water, which we change periodically, then clean the mushrooms: cut off the stems, remove the skin from the caps, if there are damaged areas, remove them. There should be no needles, leaves, or other debris left on the mushrooms. Place the washed and peeled mushrooms in a saucepan, add water (so that it covers the mushrooms by one and a half fingers), add the peeled onion and cook for 5-7 minutes. Let's look at the bow. If it has not changed color, we use the mushrooms for food; if there is a change, we throw it away.
Simple soupBoletus mushroom soup is a simple dish, its recipe is simple, there are a minimum of ingredients, but the taste of this aromatic, rich soup will awaken everyone’s appetite.
Ingredients:
- boletus - 1 kg;
- Farmer's oil - 3 tbsp. spoons;
- onions – 2 pcs. (large) + 1 pc. (small);
- potatoes – 4-5 pcs.;
- parsley – 12-15 sprigs;
- homemade thick – 200 g.
Preparation
Let's prepare the mushrooms: soak them in water and calmly go about our business for about 3 hours, only occasionally changing the water. We clean and cut the boletus mushrooms into small pieces, put them in a saucepan with a small onion, add water and cook after boiling for about 7 minutes. Remove the onions, place the mushrooms in a colander, rinse and let the water drain. Peel the remaining onion and chop finely. Put the butter in a saucepan, melt it and lightly fry the onion, then add the mushrooms and cook them, stirring until the moisture has evaporated. Heat water in a saucepan, add peeled and cut into pieces potatoes, boil for 4 minutes, add prepared boletus mushrooms and simmer under the lid for another 5 minutes. Season our soup with sour cream, sprinkle with finely chopped parsley. Everyone will add salt and freshly ground black pepper to their plate to taste.
Assorted soupYou can cook mushroom soup from boletus, porcini mushrooms, champignons and boletus. Since all mushrooms cook for approximately the same amount of time, we will not sort them.
Ingredients:
- boletus mushrooms – 200 g;
- onions – 3 pcs. (large);
- boletus – 200 g;
- champignons – 300 g;
- porcini mushrooms – 300 g;
- “Peasant” butter – 100 g;
- carrots – 2 pcs.;
- pink potatoes – 5-6 pcs.;
- parsley – 1 small bunch;
- rice - 1/3 cup.
Preparation
There are several ways to cook assorted mushroom soup from boletus and other mushrooms. You can fry them with onions, as in the first recipe, or you can cook them differently. We soak the mushrooms to remove all dirt, thoroughly clean and wash them, and cut them into equal pieces. Place them in boiling water, add 1 peeled onion and cook for a quarter of an hour. Meanwhile, sauté finely chopped onions and grated carrots in melted butter. Remove the onion from the mushroom broth, add sliced potatoes and washed rice. Cook for about 7 minutes, then add the sauté and parsley. You can serve this soup with sour cream or sauces, garlic, etc.
Cream soupNo less tasty and very gourmet dish– mushroom soup with boletus boletus puree, the recipe for this dish is also very simple.
Today I will tell you my recipe for boletus soup. To begin with, I’ll just note that boletus flowers come in summer and autumn. In 2009, my friends and I went to a forest near Moscow and picked boletus mushrooms in late autumn, right up to October 15th. Moreover, not a single wormy one!
In general, boletus mushrooms love all sorts of insects, slugs, and worms, and it is a great success to find these mushrooms intact. Boletus mushrooms also absorb moisture well, so overgrown mushrooms, especially after heavy rains, become like a sponge with water. I am telling you all this in order to warn against using unsuitable mushrooms (at markets, too, unscrupulous sellers often sell wormy mushrooms). In general, the rule “It’s better to be safe than to end up in a toxicology department” comes in handy when it comes to mushrooms.
So let's get started with the soup recipe. For a 4-liter pot of soup, take 5-6 large boletus mushrooms. The more mushrooms, the richer broth. We carefully inspect them for worms and throw away the unusable mushrooms.
Cut the boletus into small pieces. Imagine what pieces you want in the soup and make them 1.5 - 2 times larger (mushrooms boil down a lot). Place them in cold salted water. Turn on the stove to medium heat.
Now we must not miss the moment of boiling. In this case, foam will form; it must be removed. Reduce heat to low and cook mushrooms for about 20 minutes.
At this time, let's take care of the vegetables. We will need one medium onion, 3 potatoes, one medium carrot(too many carrots will make the soup overly sweet). We wash and peel the vegetables and chop the onion finely, the potatoes into strips, and the carrots into three on a coarse grater.
Now let's try mushroom broth for salt, if necessary, add salt and add vegetables in the following order: onions, after 5 minutes carrots, after another 5 minutes - potatoes. Cook the soup until fully cooked potatoes. At the same time, we constantly remove the resulting foam (there will be much less of it). Let's check for salt again and add more salt if necessary. Sprinkle a little black pepper.
Pour finely chopped garlic into the bottom of plates or bowls (one clove per plate), pour boletus soup, sprinkle with dill and serve with sour cream.
On the second day the soup is especially tasty. It can be eaten both hot and cold.
When we have a good handful of fresh boletus mushrooms in our hands, the first thing we want to cook is soup, and we will tell you how to cook such a delicious dish in our recipes.
Ingredients:
- fresh boletus - 450 g;
- onions - 1 pc.;
- potatoes - 3 pcs.;
- young garlic - 2 cloves;
- kitchen salt - to taste;
- laurel leaf - 1 pc.;
- sour cream (20%) - 130 g;
- parsley and cilantro - 4-5 branches each.
Preparation
We wash the boletus mushrooms thoroughly, put them in a large saucepan and boil in slightly salted water for 25 minutes. Next, dump the contents of the pan into a colander and cool the mushrooms under running water. Now we cut the boletus into arbitrary small pieces, put them in a smaller saucepan, fill it with 2 liters of water and set it to cook again for the same amount of time. Then place here small slices of raw peeled potatoes, cubes of fresh onions, add one bay leaf and add some salt to the soup according to your taste. When the potatoes are half cooked, press the cloves into the pan through a press. young garlic and put all the sour cream here. Bring the potatoes until they are fully cooked, add chopped cilantro and parsley and, turning off the burner, let the soup brew under the lid for about 10 minutes.
Delicious mushroom cream soup from chanterelles and boletus
Ingredients:
- boletus - 250 g;
- chanterelles - 250 g;
- carrots - 1 pc.;
- potatoes - 4 pcs.;
- onions (large) - 1 pc.;
- heavy cream- 180 ml;
- sunflower oil - 30 ml;
- salt - to taste;
- mixture of peppers - to taste;
- dill greens - 0.5 bunch.
Preparation
We thoroughly wash the two types of mushrooms and let them dry a little. Next, we chop them into small pieces, which we then fry on small quantity sunflower oil until ours mushroom platter will not start to turn golden. Then add finely grated carrots with finely chopped onions, sprinkle everything with salt, a mixture of various peppers and continue to fry until the introduced vegetables become golden. We put 1/3 of the mushrooms aside, and transfer the rest into a large blender bowl and beat everything until it becomes a pate.
Place the chopped potatoes in a small saucepan, fill them with 1.5 liters of water, add kitchen salt and boil until the vegetable is completely cooked. Then take a masher and knead it right into potato broth. Now we move the mushroom pate here and mix everything together well. Turn on the stove burner, bring the soup to a boil, add heavy cream and as soon as it boils again, turn it off. Place the cream soup in a plate, place a spoonful of reserved mushrooms in the center of the dish and sprinkle everything with finely chopped dill.
Boletus soup puree in a slow cooker
Ingredients:
- wild mushrooms (boletus) - 350 g;
- carrots - 1 pc.;
- onions - 1 pc.;
- butter - 40 g;
- potatoes - 3−4 pcs.;
- kitchen salt - to taste.
Preparation
We wash the boletus mushrooms, thoroughly clean them, cut them randomly and immerse them in drinking water, poured into the multicooker bowl. Set the “Stew” mode and cook our aromatic mushrooms for 40 minutes. Next, open the multicooker and add to the boletus mushrooms that have already sunk to the bottom, fresh carrots cut into thin rings and onion half rings. Next, place large cubes in the soup. raw potatoes, put a piece butter and add kitchen salt to the soup. Set the multicooker timer for another 40 minutes and wait. When the specified time has elapsed, take out the bowl with the finished soup from the appliance, immerse the blender in it and beat all the contents until a homogeneous puree is achieved. This wonderful first course should be served sprinkled with your favorite type of fresh herbs!
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 mushroom caps cut into several pieces, depending on 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.
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