Boletus is a mushroom that is remarkable in many respects. Outwardly, it is very impressive, with an orange-red or red-brown, sometimes ivory or yellow, elegant cap, a strong stocky leg and very tasty white flesh. Finding a family of boletuses for a mushroom picker is always a joy. After all, the gifts of the forest are good in all dishes, from stewed and fried to filling for pies. And what about the aromatic rich broth or soup made from “forest products”! These are what we will talk about in our article.

Fresh mushroom broth

Boletus will be richer and richer in taste if you add cereal to it. This type of mushroom goes well with pearl 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 of pearl barley, 1-2 carrots, 1 onion and 4 large potatoes. The sorted grains need to be soaked in advance - about 4 hours beforehand. Then rinse it and boil until half cooked. Separately, boil the prepared mushrooms, then remove them, cool and cut into slices. Strain the broth. Fry the onion, chopped into half rings, in vegetable oil. Add pearl barley, fried onions and potatoes and carrots cut into small cubes into the broth. Cook until done. At the end, add salt and pepper. About 5 minutes before turning off, add the main ingredient to your boletus mushroom soup - mushrooms. Isn't it an excellent stew? Especially if, when serving, you sprinkle it with parsley or dill, fresh, of course!

and toast

A wonderful dish for lunch would be boletus soup, the recipe for which includes such a pleasant ingredient as croutons. Food ingredients: 300 grams of fresh mushrooms, one and a half tablespoons of wheat flour. It is seasoned with butter, approximately 60-65 g, but more can be added to taste. As well as spices and fresh herbs. The recipe suggests starting to prepare boletus soup with croutons. 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 aspen boletuses, put them in boiling water, salted in advance, and cook them for half an hour. Dilute the flour in a small amount of warm water, only without lumps. Pour it into the soup, stir, continue cooking for another 10 minutes. Add salt if necessary. Remove the finished soup from the stove and season 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 egg

You can cook the most excellent mushroom soup very easily and quickly using the following method. Take half a kilogram of boletus, cut them into slices or arbitrary pieces. Chop a bunch of parsley. Simmer mushrooms and herbs in a frying pan in vegetable oil for about 15 minutes. Add herbs and salt to taste. Separately, fry a spoonful of flour in oil. Pour 3 liters of water into a saucepan, add celery roots, parsley, carrots cut into slices and cook until tender. Season with fried flour, add mushrooms, let simmer for another 20 minutes. At the very end, add the egg into the soup, stirring so that the yolk does not curdle. Season the dish with sour cream.

Our soups have many faces and are varied; today I offer one of these soups with a complex composition. You can cook the usual traditional mushroom soup: mushrooms + potatoes + vegetable dressing + cereals/noodles with some modifications, or you can do as I suggest. Since boletuses - very bright and beautiful mushrooms when fresh - produce a dark and cloudy broth, I pre-fry them and prepare the soup in chicken broth - this way you will please meat-eaters too. The soup turns out to be nourishing, aromatic and tasty, and will completely replace a full lunch.

To prepare mushroom soup from fresh boletus, prepare the ingredients according to the list.

Prepare the broth: lower the chicken breast into the water, bring to a boil, skim off the foam, reduce the heat to low - then the chicken will remain juicy.

Add a whole piece of celery, carrots, half an onion, and green stems to the pan.

Add sliced ​​potatoes.

While the soup is cooking, prepare the mushrooms. I added a chanterelle for beauty.

Heat the butter in a frying pan, add mushrooms, simmer until the liquid evaporates.

Remove the roots and chicken from the soup. Finely chop the onion and carrots and add to the mushrooms.

Add the dressing to the soup, add chopped chicken (you can serve it separately if you wish).

Season the soup with herbs, let it brew a little and serve - mushroom soup from fresh boletus is ready!

Very tasty with sour cream, bon appetit!

Preparing soups from various varieties of mushrooms is an interesting, but painstaking task. It just takes a lot to collect beautiful “forest trees”, and then sort through them. But the end result is definitely worth it. Mushroom soups, especially fresh ones, are always a great success, and the secret of successful preparation lies not only in the culinary abilities of the housewives, but also in the right mushrooms. The variety of “forest dwellers” is of great importance, since the taste of the finished dish directly depends on type of mushrooms. Boletus soups are exceptionally appetizing and satisfying. The mushroom itself is tender, beautiful and nutritious. That's why it so often falls into the hands of skilled mushroom pickers. After all, they know for sure that a delicious lunch is possible only when there is a plate of aromatic mushroom soup on the table. Therefore, the recipe for this simple but satisfying dish should be in the arsenal of every “mushroom” lunch lover. Products for mushroom soup:

• boletus mushrooms – 500 gr.;
• carrots and potatoes – 2 pcs.;
• pepper – 6 peas;
• parsley root – 1 pc.;
• parsley;
• flour - tbsp. l.;
• butter – 1 tbsp. l. (added upon request);
• salt - one pinch;
• bouillon cube – 1 pc. (add upon request).

It will take a little over an hour to prepare the boletus mushroom soup. As a rule, a quarter of an hour is spent preparing the mushrooms for the heat treatment process. It is necessary to clean the boletus mushrooms with a rag, this will help not to greatly damage the surface of the delicate mushrooms. After cleaning, the mushrooms should go “under the knife”, that is, they will need to be cut into beautiful, neat, medium-sized pieces. Afterwards, you will need to pour the sliced ​​boletus into a pan and fill it with plain cold water. The mushrooms should boil and cook for a couple of minutes. Then the water is drained from the pan, and the boletus mushrooms are washed in clean water. Each housewife decides how long to cook boletus mushrooms for soup, but you shouldn’t cook them for too long - the mushrooms can simply “fall apart.” The washed mushrooms are placed back in the pan, poured with a fresh portion of clean, cool water (2 liters) and placed on low heat. for boiling. When the first signs of boiling of the future soup appear, you can add chopped vegetables to the pan. Potatoes, parsley and carrots must be peeled, washed and chopped in advance. You can cut vegetables at your discretion, but it is advisable that they be chopped medium or finely. After the vegetables, pepper and salt are poured into the soup; if desired, you can add a bouillon cube and a little chopped garlic. As soon as the vegetables become noticeably softer, the soup will need to be “forced” to thicken a little. It will be necessary to add flour, previously mixed in a glass of melted butter or 2-3 tbsp. l. cool water. Next, the entire contents of the pan need to be boiled. That's all - tender and thick boletus mushroom soup is almost ready to eat. All that remains is to place the delicious dish on plates - and you can serve it to the dinner table. Bon appetit!

Mushroom soup is an excellent alternative to meat soup, in no way inferior to it in terms of satiety and taste. With a wide variety of mushrooms, you can change soup recipes every day for several months, surprising your family and guests. Taking into account the most common types of mushrooms in stores, the simplest and most delicious is boletus soup.

As soon as the mushroom season begins in July-August, dishes containing freshly picked mushrooms will appear on the table at least 1-2 times a week. Traditional hot soup is something that every housewife should try to prepare, because it takes 30-40 minutes, and the whole family, including the stronger half, will appreciate the aromatic dish. Depending on the ingredients that go into the pan, you can shorten or increase the cooking time.

Compound:

• Boletus - 0.5-0.6 kg
• Onion - 1 pc.
• New potatoes - 1-2 pcs.
• Greenery
• Carrots - 1 pc.
• Butter - 1 tbsp. l.
• Salt - to taste

Preparation:

1. Initially, you should prepare the mushrooms, since it is their bringing to the desired state that takes the most time. The aspen boletuses are rinsed in cold water 2-3 times, then dried on a napkin and cut into small slices.
2. When water boils in a saucepan (3-5 liters), the mushrooms are placed in it, and they are boiled for 15 minutes after boiling. During this time, you need to use a slotted spoon to remove the foam that accumulates on the surface of the broth.
3. It should be noted that dried aspen boletuses will require more time to prepare: their pre-cooking will take not 15, but 30 minutes.
4. While the mushrooms are cooking, a frying pan is heated on another burner and butter is placed on it.
5. Chopped onions are fried in it until a light golden crust and a sweetish aroma appear, after which they are placed in a pan.
6. Peeled and diced potatoes are also placed there. According to this recipe, it is better to choose varieties that do not boil down during the cooking process, turning into puree, but retain their shape.
7. After 25 minutes, spices are poured into the broth, and after another 5-7 minutes, you can turn off the fire and keep the soup covered on a hot stove for 10-15 minutes so that it infuses.

Frozen boletus soup

Mushrooms that have been frozen lose their attractive appearance after thawing, and even in soups their pieces do not look as appetizing as those of fresh mushrooms. Therefore, chefs advise preparing cream soups from 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 mushroom cream soup with croutons

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

Compound:

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

Preparation:

1. The condition of the mushrooms for cheese soup does not matter: you can use dried aspen and boletus mushrooms, or even frozen ones. In any case, they are washed, cut and placed in boiling water, where they will turn into a monotonous mass.
2. For this amount of ingredients, prepare 4 liters of water, in which the mushrooms are boiled for 20-25 minutes.
3. The potatoes are washed and chopped, added to the mushrooms, after which you can leave the pan for 30 minutes, turning your attention to the remaining components of the dish.
4. Tomatoes need to be doused with boiling water and the skins removed. Then they are mixed with processed cheese, and the resulting mass is carefully introduced into the mushroom broth.
5. In 2-3 minutes, by constantly stirring, you need to achieve an even distribution of the new ingredients in the soup, after which the chopped herbs and seasonings are poured there.
6. After 5 minutes, turn off the heat under the burner, and give the soup time to brew. It is recommended to serve it with crackers.

Meat broth recipe

Mushroom soup with meat broth is the most satisfying recipe you can come up with. You can cook it with pork or chicken, but the richest and most delicious option is 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.
• Bell pepper - 1 pc.
• Rice - 100 g

Preparation:

1. The mushrooms are washed and chopped, after which they are boiled in boiling water for 40 minutes, constantly removing foam.
2. As soon as the meat broth is ready, the mushrooms from the water in which they were boiled are transferred with a slotted spoon to the pan with the broth. Zucchini cut into strips and celery root are also placed 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 add taste and aroma.
4. While cooking the vegetables, grated carrots and bell peppers, cut into small pieces, are fried in a hot frying pan.
5. After 30-40 minutes, when the zucchini is almost ready and the mushrooms have softened even more, you need to add 100 g of short-grain rice and the finished frying to the soup.
6. The dish is cooked over medium heat until the cereal is completely cooked, after which it is seasoned with spices and removed from the stove.
7. Serve boletus soup in meat broth with fresh sour cream and garlic bread.

When the summer season is winding down, many people begin to travel to the forest, trying to collect as many mushrooms as possible. One of the most popular and desirable in the basket is boletus. It differs from other mushrooms with its bright orange cap, dense structure that remains even after cooking, and excellent taste. We have collected for you some of the most popular recipes using both fresh boletuses, dried and frozen.

Soup with fresh boletus

This is an excellent option for a Lenten menu that does not require large expenditures on products, since they are usually available in any home.

Ingredients

Servings: – +

• fresh boletus600 g
• bulb onions 1 PC.
• large potatoes4 things.
• carrot 1 PC.
• butter 35 g
• greens (any) to taste
• water 3 l
• salt to taste

Per serving

Calories: 29 kcal

Proteins: 1.8 g

Fats: 0.2 g

Carbohydrates: 5 g

50 min. Video recipe Print

First of all, prepare the mushroom base. Clean the boletuses from forest debris, separate the caps, and scrape off the black top layer from the stem. Cut into small pieces, rinse several times under running water and place in a 3-liter saucepan. Fill with water. Cook over medium heat for ¼ hour until fully cooked, constantly skimming off any foam that forms on the surface.

Rinse the potato tubers, peel them, cut them into fairly large cubes and place them in a pan with mushroom broth.

Melt some high-quality butter in a frying pan and saute finely chopped onion in it first, and then add grated carrots. Bring the vegetables to a golden color and a slight sweetish taste. Transfer to a saucepan.

Cook the soup for about 25 minutes, adding salt and spices as desired. Serve sprinkled with fresh greenery.

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Advice: In order to achieve maximum taste of mushrooms and highlight them in the overall palette, it is necessary to add various herbs and spices that are suitable specifically for this product. These include parsley, dill or juicy green onions. Mediterranean herbs such as rosemary, thyme and oregano also sound great in mushroom dishes. The combination of mushrooms and garlic is also considered an unchangeable classic.

Recipe for soup with fresh boletus and noodles

A more satisfying and incredibly tasty stew that will satisfy your hunger and captivate you with its aroma. If you wish, you can supplement the list of ingredients with onions, which will then need to be sautéed along with carrots before placing in the pan.

Number of servings: 11

Cooking time: 1 hour

Energy value

• calorie content – ​​65.4 kcal;
• proteins – 2.4 g;
• fats – 0.2 g;
• carbohydrates – 13.3 g.

Ingredients

• boletus – 200 g;
• carrots – 2 pcs.;
• potatoes – 3 pcs.;
• noodles – 100 g;
• green onion – 20 g;
• greens - a bunch;
• water – 1500 ml;
• sunflower oil – 35 ml;
• salt - to taste.

Step-by-step preparation

1. Chop raw and peeled mushrooms, place in a bowl and cook until tender. On average, this will take you about 1 hour.
2. Peel and chop the vegetables.
3. Transfer the chopped potatoes into a bowl, and after a quarter of an hour, add the vegetable frying, which you cook in a separate frying pan in the standard way.
4. When the potato cubes are soft enough, season the soup with noodles. Add the product gradually, stirring the broth so that it does not stick together into a lump.
5. Season with salt and add a couple of bay leaves.
6. Sprinkle the contents of the pan with herbs and let stand under the lid with the burner turned off for 15 minutes.

Advice: The noodles can be replaced with vermicelli, and the soup can be cooked in chicken broth. The result will be a different taste, no worse than the original version.

Recipe for cream soup with frozen boletus

The puree soup with a delicate velvety texture and delicious aroma, complemented by white bread croutons, is suitable even as a banquet dish.

Number of servings: 13

Cooking time: 1 hour

Energy value

• calorie content – ​​47 kcal;
• proteins – 2.8 g;
• fats – 1.1 g;
• carbohydrates – 6.6 g.

Ingredients

• frozen boletus – 600 g;
• flour – 5 tbsp. l.;
• egg whites – 3 pcs.;
• milk – 80 ml;
• white bread – 2-3 slices;
• spices - to taste;
• butter – 50 g;
• broth or water – 2500 ml.

Advice: You can use any seasonings you like for this soup. However, the winner on the list is nutmeg.

Step-by-step preparation

1. Thaw the mushrooms first. Cut into small pieces and send to simmer in a frying pan (choose dishes with high walls, preferably a saucepan with a thick bottom).
2. When the mushrooms are lightly browned, sprinkle them, evenly distributing them in the pan, with a few tablespoons of sifted flour, constantly stirring the total mass. Add spices and salt here.
3. Then pour water or mushroom broth into the saucepan and simmer for about 30 minutes over medium heat with the lid on.
4. At this time, start preparing the croutons. For this amount of soup, a couple of slices of not quite soft bread will be enough. They need to be cut into small cubes, sprinkled with spices and dried at a temperature of 100 degrees in the oven.
5. 10 minutes before the end of cooking, separate the yolks from the whites and carefully add the latter into the soup. To prevent them from curling due to temperature changes, use a whisk actively.
6. Blend the still hot soup with a blender, but don’t overdo it – it will turn out much tastier if you can still feel the mushroom pieces.
7. Heat the milk in a separate bowl and pour it into the soup.
8. Serve with a generous portion of croutons on the plate.

Soup recipe with boletus and cream

A soup with a creamy taste and a pleasant aroma of garlic combined with mushrooms will undoubtedly become a frequently prepared dish in your home.

Number of servings: 7

Cooking time: 55 minutes

Energy value

• calorie content – ​​66.4 kcal;
• proteins – 2.2 g;
• fats – 2.8 g;
• carbohydrates – 8.1 g.

Ingredients

• broth (mushroom or chicken) – 1200 ml;
• boletus – 200 g;
• potatoes – 200 g;
• medium carrots – 1 pc.;
• onion – 1 pc.;
• garlic cloves – 2-3 pcs.;
• sunflower oil – 30 ml;
• cream (fat content 20%) – 100 ml;
• greens - a bunch;
• spices - to taste;
• salt - to taste.

Step-by-step preparation

1. You can make the soup with plain water, but it will be much tastier if you cook it with chicken. Therefore, boil a small piece of poultry meat in advance.
2. While the broth is simmering, take care of the rest of the ingredients. Peel and cut all vegetables. The main highlight of the soup is the rather unconventional way of using potatoes. We recommend not cutting one tuber into cubes, but grating it, this will add special tenderness to the dish.
3. In one pan, fry onions, garlic and carrots. In another, stew the mushrooms. This should be done especially with frozen mushrooms.
4. Strain the resulting broth and add potatoes to it, bring to softness. Then add two types of frying.
5. Add some salt. Cook until fully cooked. At the very end, add cream and remove from heat. Sprinkle with herbs.

If desired, the soup can be supplemented with small pieces of chicken meat, on which the broth was cooked, and also sprinkled with crackers.

Advice: for a more delicate taste, you can use any type of cheese, which must first be grated on a fine grater and added to the broth in small portions. If you use processed cheese, put it in the freezer for a while to harden it - this will make the task easier.

Dried boletus soup recipe

Everyone will love this mega-fragrant soup with dried mushrooms. It seems that even photos and videos exude an indescribable smell. This dish is easy to make in a slow cooker, but since not everyone has one, we will use a saucepan.

Number of servings: 8

Cooking time: 1 hour 10 minutes

Energy value

• calorie content – ​​80.1 kcal;
• proteins – 3.7 g;
• fats – 0.4 g;
• carbohydrates – 15.4 g.

Ingredients

• dried boletus – 50 g;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• celery – 1 stalk;
• butter – 45 g;
• laurel leaf – 2 pcs.;
• pearl barley – 70 g;
• allspice – 3 peas;
• ground pepper - to taste;
• water – 1500 ml;
• dill greens - a couple of sprigs.

Step-by-step preparation

1. First of all, prepare two bowls. In one, soak pearl barley in cold water, in the second, dried mushrooms in boiling water. Leave for at least 3 hours.
2. After the specified time, when the mushrooms are saturated with moisture, strain the resulting broth through a strainer or using several layers of gauze, and rinse the mushrooms under the tap.
3. Pour the infusion into a saucepan and add 1.5 liters of water. Add mushrooms (cut them if they are too large) and potato cubes. Next, send the cereal and spices.
4. Heat the butter thoroughly, fry the onion until translucent, and then the carrots and celery. Transfer the dressing to the soup pot.
5. Cook until the mushrooms are soft.

No matter how many and how often we offer similar dishes to our family, we are unlikely to receive a refusal. This is because they have the perfect combination of taste, aroma and satiety. Mushrooms are a universal product, the main thing is to prepare it correctly. And the fact that it can be combined with a large number of different ingredients makes it even more in demand among chefs. Therefore, stock up on them, as they say, to the fullest, and you will always be on top! Bon appetit!

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