Norms

How to make boletus mushroom soup? Boletus soup: easy to prepare, delicious to eat Mushroom soup made from dried aspen boletus recipe.

In the summer, when it’s hot outside and you want something light, but satisfying and nutritious, boletus soup will come to the rescue. Due to the low calorie content of these mushrooms - about 20 kcal per 100 grams, the dish is low-calorie and dietary. At the same time, boletus, like all mushrooms, gives you a feeling of fullness for a long time.

In addition, the simplest soup will take no more than 40 minutes to prepare. And in winter, when you want something more nutritious, you can prepare mushroom soup based on meat broth or a delicate cream soup with cream and crackers. Moreover, there are many ways to store boletus all year round.

Food preparation

Fresh mushrooms

To prepare first courses, it is advisable to choose young mushrooms that the worm has not had time to undermine. But older specimens can also be reanimated, for this you need:

clean the boletus from grass, twigs and large contaminants;
To make it easier to get rid of dirt, rinse the mushrooms and place them in a bowl of cool salted water. This will also help get rid of the unwanted inhabitants of the mushroom pulp;
soak mushrooms for 1.5-3 hours;
drain the water, cut large mushrooms into 2-3 pieces or separate the cap from the stems;
before starting to cook the broth, boil the mushrooms in boiling water for 5 minutes, drain in a colander, and pour out the water;
boletuses tend to acquire a bluish tint during processing. To prevent this from happening, they need to be cooked as quickly as possible after collection and soaked briefly in lemon juice.

Dried boletus

The soup is prepared not only from fresh mushrooms. Dried boletus requires longer preparation:

dried mushrooms are soaked for at least 10 hours before cooking, usually left in water overnight;
after which the water is drained, and the mushrooms are laid out on a towel or napkins so that all the liquid is gone;
only after this the mushrooms are cut and placed in boiling water, boiled for a couple of minutes and the first broth is drained.

Frozen

The easiest way to prepare soup is from frozen mushrooms. Some people throw them into boiling water without defrosting, because they are already washed, peeled and cut as necessary. Although some people prefer to first defrost the mushrooms on the bottom shelf of the refrigerator, in the microwave or in warm water.

Types of soups

You can prepare various soups from boletus mushrooms to suit every taste. All of them are united by ease of preparation and an indescribable mushroom aroma.

A simple soup with mushroom broth can be served for lunch on a weekday; more complex first courses based on meat broth require more time to prepare and are suitable for Sunday lunch with the family. And there is no shame in serving fragrant and tender cream soups at the holiday table.

Let's learn the peculiarities of preparing each of these delicious first courses.

Mushroom broth soup

Traditional soup is prepared in 35-45 minutes (depending on the volume and additional ingredients), and if you prepare it from frozen boletus, the time will be reduced even more.

Simple recipe. Ingredients:

450 grams of boletus;
5 potato tubers;
1 carrot;
50 grams of celery root;
1 onion;
a bunch of parsley.

Cooking method:

Pour fresh water over the prepared and pre-boiled mushrooms for 4-5 minutes and let them cook.
When the water boils, reduce the heat, add the whole raw onion and cook the broth for about 25 minutes. The foam that appears during cooking must be skimmed off.
When the mushrooms are ready, you need to remove them with a slotted spoon, discard the onion, strain the broth and return to the stove.
Cut the potatoes into cubes and add them to the broth along with chopped carrots and celery.
7 minutes before the end of cooking, return the boletus to the broth.
Garnish the finished soup with herbs and serve with a spoonful of sour cream.

Boletus stew

Boletus soup can be made richer and more satisfying if you add any cereal to it and fry the vegetables in oil. For 500 grams of boletus, take 100 grams of cereal (buckwheat, pearl barley, rice, etc.), and soak the pearl barley for 3-4 hours in advance. Finely chopped onions and carrots are fried in butter or vegetable oil.

Mushroom soup with meat broth

This soup is very filling and nutritious. Meat broth can be prepared in advance from beef, veal, chicken or turkey; it is better not to use fatty pork for boletus soup.

The recipe is quite simple. We will need:

2 liters of meat broth;
100 grams of rice;
500 grams of boletus;
1 onion;
1 carrot;
1 sweet pepper;
1 spoon of butter;
50 grams of celery;
spices.

Cooking method:

Cut the prepared boletuses into large pieces, leaving the small ones whole.
Cut the celery into strips, peel the onion.
Bring the finished broth to a boil, reduce heat and add mushrooms, onion and celery.
Cook for 20 minutes, then discard the onion and place the washed rice in the pan.
Grind the carrots, chop the pepper finely and fry everything in butter.
Cook the soup until the rice is soft.

Boletus puree soup

Puree soup is prepared with the addition of milk, cream or processed cheese; flour or semolina is often used as a thickener. The soup has a delicate, velvety texture, and mushrooms go perfectly with dairy products. This dish is prepared from fresh or frozen boletus.

For cooking you will need the following products:

300 grams of boletus;
4 potato tubers;
1 medium sized carrot;
1 onion;
90 grams of processed cheese;
90 grams of butter;
garlic, spices and parsley to taste.

Cooking method:

Cut the mushrooms into strips and fry in oil.
Cut the potatoes into cubes and send them to boil in boiling water.
Grind the carrots and onions in a blender, grate the garlic on a fine grater and add everything to the mushrooms.
Pour the potato broth into a separate bowl, puree the potatoes and add them to the pan with the mushrooms.
Mix the vegetables and boletus, grind in a blender, gradually pour in the potato broth until the soup reaches the desired consistency.
Cut the cheese, add to the container with the soup and put on low heat, stirring constantly.
Wait until the cheese is completely dissolved.
Turn off the stove and let the dish sit for 15 minutes.
Serve with crackers and herbs.

Cooking secrets

Boletuses have their own cooking characteristics, which you need to know about before you start cooking any soup.

Frozen mushrooms may lose their appetizing appearance after thawing, so cream soup is most often prepared from them.
You can add other forest mushrooms to the mushroom soup made from boletuses; boletus mushrooms are an ideal option.
Heavily contaminated mushrooms are soaked for several hours in cold water. If there is little dirt, it is better to clean the mushrooms with a cloth so as not to damage the delicate flesh.
The first mushroom broth is always drained, all harmful substances go into it.
To add thickness to the soup, you can add flour diluted in water.
Mushroom soup is usually served with sour cream and crackers; they are placed directly on a plate with the soup or served separately.
To prevent the boletus from darkening during processing, they are pre-soaked in lemon juice for several minutes.

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:

Place the mushrooms in a saucepan, add water, add salt and boil until tender, periodically removing the foam. When the boletus mushrooms are ready, they will sink to the bottom;
Place chopped herbs, bay leaves, peppers, grated carrots and diced potatoes into the pan;
Fry one onion, diced, until golden brown and also add to the broth;
All that remains is to add chopped garlic. Mix everything well and add the remaining whole onion. Cook for 10 minutes and then remove the onion. Place sour cream in bowls with soup and serve.

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 steps:

Cut the peeled boletus into medium-sized pieces and boil them in water with added salt. It is important to know how long to cook boletus mushrooms for soup so that they do not turn into mush. The duration of heat treatment is 30 minutes.
Cut the peeled onion into cubes and fry until transparent. Cooked mushrooms, cut into pieces and add to the onion. Fry until cooked and golden brown
Peel the potatoes and carrots and then cut them into small cubes. Place them in a saucepan, cover with water and boil until tender. Then, add mushrooms, vermicelli and spices. Mix everything and add greens. Leave to steep for a while and serve.

boletus mushroom soup with 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:

Clean the boletus mushrooms well and fill them with hot water. When everything boils, remove the foam, add spices and continue cooking for 45 minutes;
Peel the vegetables, and then cut the onion into small cubes, and grate the carrots or chop into small cubes. Fry the vegetables in oil until golden brown. Cut the peeled potatoes into cubes;
Take out the cooked mushrooms and cut them as you want, and then put them back in the pan. Place the roast there and cook after boiling for 15 minutes. Once the time is up, add the potatoes. You can add more spices if you wish. Cook until the potatoes are done. Serve after steeping for an hour along with sour cream and herbs.

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:

Mushrooms should be washed thoroughly, pour cold water and put on fire. When the liquid boils, skim off the foam and reduce the heat to low. It is important to know how long to cook the mushrooms until they are done so that they do not overcook. The duration of heat treatment is 30 minutes;
After 15 min. from the start of cooking, add peeled and cut into cubes potatoes into the pan;
Peel the onion, cut it into small cubes, fry in hot oil until golden brown. When it reaches transparency, add the grated carrots;
Place spices, bay and roast into a saucepan with broth. At the end, add the grated cheese. Mix well until the cheese is completely dissolved. Boil for another 5 minutes. and add chopped herbs.

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 steps:

Pour 2 liters of water over the chicken and place over high heat. When the liquid boils, remove the foam and simmer over low heat. It will take 30 minutes to prepare the broth. If you want to get the most healthy soup, then drain the first broth, pour new water over the meat and cook for the same amount;
Peel and wash the vegetables. Chop the onion and carrot into small cubes, and cut the zucchini into cubes. Chop the onion and parsley;
Pour hot water over cleaned mushrooms and leave for 10 minutes. When the time is up, send them to the chicken;
Place the finished meat and mushrooms on a plate and strain the broth. Place it on high heat;
In heated oil, fry the diced onion and carrots for 4 minutes. A minute before the end of heat treatment, add the garlic passed through a press;
Place the roast into the pan along with the zucchini. The duration of heat treatment is another 5 minutes. Add herbs, meat and mushrooms and cook for a couple more minutes;
Separately, boil the vermicelli for 3 minutes. Put it in the soup, add spices and mix everything. Turn off the gas and leave to infuse for 30 minutes. Serve with sour cream and croutons.

boletus mushroom soup

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

Ingredients:

250 g boletus mushrooms,
7 potatoes,
2 carrots,
2 cloves of garlic,
2 tbsp. spoons of vegetable oil,
processed cheese,
salt and pepper.

Cooking method.

Food preparation

Fresh mushrooms

To prepare first courses, it is advisable to choose young mushrooms that the worm has not had time to undermine. But older specimens can also be reanimated, for this you need:

clean the boletus from grass, twigs and large contaminants;
To make it easier to get rid of dirt, rinse the mushrooms and place them in a bowl of cool salted water. This will also help get rid of the unwanted inhabitants of the mushroom pulp;
soak mushrooms for 1.5-3 hours;
drain the water, cut large mushrooms into 2-3 pieces or separate the cap from the stems;
before starting to cook the broth, boil the mushrooms in boiling water for 5 minutes, drain in a colander, and pour out the water;
boletuses tend to acquire a bluish tint during processing. To prevent this from happening, they need to be cooked as quickly as possible after collection and soaked briefly in lemon juice.

Dried boletus

The soup is prepared not only from fresh mushrooms. Dried boletus requires longer preparation:

dried mushrooms are soaked for at least 10 hours before cooking, usually left in water overnight;
after which the water is drained, and the mushrooms are laid out on a towel or napkins so that all the liquid is gone;
only after this the mushrooms are cut and placed in boiling water, boiled for a couple of minutes and the first broth is drained.

Frozen

Types of soups

You can prepare various soups from boletus mushrooms to suit every taste. All of them are united by ease of preparation and an indescribable mushroom aroma.

Let's learn the peculiarities of preparing each of these delicious first courses.

Mushroom broth soup

Traditional soup is prepared in 35-45 minutes (depending on the volume and additional ingredients), and if you prepare it from frozen boletus, the time will be reduced even more.

Simple recipe. Ingredients:

450 grams of boletus;
5 potato tubers;
1 carrot;
50 grams of celery root;
1 onion;
a bunch of parsley.

Cooking method:

Pour fresh water over the prepared and pre-boiled mushrooms for 4-5 minutes and let them cook.
When the water boils, reduce the heat, add the whole raw onion and cook the broth for about 25 minutes. The foam that appears during cooking must be skimmed off.
When the mushrooms are ready, you need to remove them with a slotted spoon, discard the onion, strain the broth and return to the stove.
Cut the potatoes into cubes and add them to the broth along with chopped carrots and celery.
7 minutes before the end of cooking, return the boletus to the broth.
Garnish the finished soup with herbs and serve with a spoonful of sour cream.

Boletus stew

Mushroom soup with meat broth

This soup is very filling and nutritious. Meat broth can be prepared in advance from beef, veal, chicken or turkey; it is better not to use fatty pork for boletus soup.

The recipe is quite simple. We will need:

2 liters of meat broth;
100 grams of rice;
500 grams of boletus;
1 onion;
1 carrot;
1 sweet pepper;
1 spoon of butter;
50 grams of celery;
spices.

Cooking method:

Cut the prepared boletuses into large pieces, leaving the small ones whole.
Cut the celery into strips, peel the onion.
Bring the finished broth to a boil, reduce heat and add mushrooms, onion and celery.
Cook for 20 minutes, then discard the onion and place the washed rice in the pan.
Grind the carrots, chop the pepper finely and fry everything in butter.
Cook the soup until the rice is soft.

Boletus puree soup

For cooking you will need the following products:

300 grams of boletus;
4 potato tubers;
1 medium sized carrot;
1 onion;
90 grams of processed cheese;
90 grams of butter;
garlic, spices and parsley to taste.

Cooking method:

Cut the mushrooms into strips and fry in oil.
Cut the potatoes into cubes and send them to boil in boiling water.
Grind the carrots and onions in a blender, grate the garlic on a fine grater and add everything to the mushrooms.
Pour the potato broth into a separate bowl, puree the potatoes and add them to the pan with the mushrooms.
Mix the vegetables and boletus, grind in a blender, gradually pour in the potato broth until the soup reaches the desired consistency.
Cut the cheese, add to the container with the soup and put on low heat, stirring constantly.
Wait until the cheese is completely dissolved.
Turn off the stove and let the dish sit for 15 minutes.
Serve with crackers and herbs.

Cooking secrets

Boletuses have their own cooking characteristics, which you need to know about before you start cooking any soup.

Frozen mushrooms may lose their appetizing appearance after thawing, so cream soup is most often prepared from them.
You can add other forest mushrooms to the mushroom soup made from boletuses; boletus mushrooms are an ideal option.
Heavily contaminated mushrooms are soaked for several hours in cold water. If there is little dirt, it is better to clean the mushrooms with a cloth so as not to damage the delicate flesh.
The first mushroom broth is always drained, all harmful substances go into it.
To add thickness to the soup, you can add flour diluted in water.
Mushroom soup is usually served with sour cream and crackers; they are placed directly on a plate with the soup or served separately.
To prevent the boletus from darkening during processing, they are pre-soaked in lemon juice for several minutes.

Many people love the summer-autumn period for the opportunity to pamper themselves and their family with aromatic soup made from freshly picked mushrooms, just brought from the forest. Among them are boletus, beloved by many mushroom pickers and gourmets. Today we will talk about how to prepare the most delicious soup from boletuses, both fresh and dried.

Meeting these mushrooms in the forest is real luck. Despite the fact that they taste very similar to boletus mushrooms, such specimens are much less common. Depending on the place where they grow, mushrooms can have either a white or a red cap. But most often they have a bright, orange, even red cap. This is why they are often popularly called redheads. Boletuses have a fairly dense structure, which is why they are very popular. This variety of mushrooms is rarely wormy, so pre-treatment does not take much time.

Useful properties

Like most other mushrooms, boletus has a number of beneficial properties. They contain all the main vitamins and minerals so necessary for the human body: B, PP, A, C, potassium, magnesium, iron, calcium, sodium, phosphorus. Therefore, their regular use contributes to:

strengthening the immune system;
removing harmful toxins and waste from the body;
preventing the development of cancer processes;
getting rid of dysbacteriosis;
improving blood quality, so they are indicated for anemia.

Despite the large number of beneficial properties, it is not recommended to prepare soup or any other dish from boletuses collected near busy highways or industrial enterprises. Like all other mushrooms, this variety tends to absorb toxins and waste from the external environment, which can result in an eating disorder or even poisoning.

Use in cooking

In cooking, these mushrooms are often used fresh, dried and frozen. They are fried, pickled, boiled, and salted. But most still prefer to cook aromatic mushroom soup from boletus. The main feature of this mushroom is that during heat treatment it turns black, but this does not in any way affect its taste. Therefore, we bring to your attention several recipes for preparing this soup.

Boletus soup recipes

Many. Let's look at how to make soup from dried boletuses, as well as from fresh ones, and mushroom soup from these mushrooms.

Recipe 1. Cabbage soup from dried boletus

Ingredients:

water – 2.5 liters;
dried boletus – 450 g;
cabbage – 250 g;
5 small potatoes;
1 red bell pepper;
1 tomato;
1 onion and carrot;
vegetable oil - a little;
fresh herbs (parsley, dill) – 50 g;
spices - to taste;
mayonnaise or sour cream.

How to cook:

Pre-soak the mushrooms for 1 hour in cold water.
Finely chop the cabbage.
Finely chop the onion, pepper, tomato, and chop the carrots into small circles.
Peel the potatoes and cut them into strips.
Chop the greens.
Place water, boil, add cabbage and cook for 15 minutes.
At this time, fry the onion in a separate frying pan, then add tomato, pepper, mushrooms, spices and simmer everything for 12 - 15 minutes.
Then we send the stewed vegetables to the cabbage along with potatoes and carrots, continue to cook everything together over low heat for another 10 minutes until done.
At the end of cooking, turn off and let the first dish brew for a few minutes.
Serve after sprinkling with herbs and seasoning with mayonnaise or sour cream.

It is important to note that cabbage does not need to be pre-cooked for 15 minutes if it is fresh, but placed together with other vegetables. In addition to cabbage soup, it is quite possible to prepare borscht with boletus mushrooms. Soups with these dried mushrooms will be an excellent replacement for meat dishes for people who are fasting or simply following a diet. In addition, such a dish can be prepared all year round, even outside the mushroom season.

Recipe 2. Mushroom soup from fresh boletus

For preparation you will need:

water – 2.8 liters;
boletus – 600 g;
4 medium potatoes;
onions and carrots – 1 pc.;
spices: salt, pepper, dill;
vegetable oil;
crackers – 250 g;
tomato paste – 1.5 tbsp. spoons;
sour cream - for dressing.

How to cook:

We cut fresh mushrooms, bring to a boil and cook for half an hour, periodically skimming off the scum and foam.
Cut the onion into half rings, grate the carrots.
Peel the potatoes and cut them into small cubes.
Then fry the onion in a frying pan for about 5 minutes, then add carrots and tomato paste to it and sauté everything together for another 5 minutes.
Next, add potatoes and fried vegetables to the mushrooms and cook everything together for another 10 minutes.
At the end of cooking, you need to let the soup brew a little.
Serve with croutons and dill on each plate.
Season with sour cream.

This soup can be prepared in different variations, for example, you don’t have to add carrots with tomato paste. Many people will like this soup if the vegetables are not fried first. This will make it less caloric.