Mushroom soup is an excellent alternative to meat soup, in no way inferior to it in terms of satiety and taste qualities. 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 with the participation of freshly picked mushrooms. Traditional hot soup- something that every housewife should try to cook, because it takes 30-40 minutes, but will be appreciated aromatic dish the whole family, including its stronger half. 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. Boletuses are rinsed in cold water 2-3 times, then dry 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: they pre-cooking It 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 light golden crust and a sweetish aroma, after which it is 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 mushroom soup: recipe and tips

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

Classic mushroom cream soup from boletus 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
• Fused cream cheese- 500 g
• Potatoes - 3 pcs.
• Tomatoes - 2 pcs.
• Herbs, salt, spices - to taste

Preparation:

1. State of mushrooms for cheese soup doesn't matter: You can use dried boletus and boletus, or even frozen. 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.

Boletus soup: recipe with meat broth

Mushroom soup on meat broth- most hearty recipe, whatever you can think of. You can cook it with pork or chicken, but the richest and most tasty 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.
• 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 vegetables hot frying pan grated carrots are fried and bell pepper, cut into small pieces.
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. Cook the dish over medium heat until fully cooked cereals, 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.

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

Mushroom soup from fresh boletus, boletus, porcini or boletus - 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 mushrooms

First, 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 soup

Boletus 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 soup

Can be cooked mushroom soup from boletus, porcini mushrooms, champignons and aspen mushrooms. Since all mushrooms are cooked for about the same number time, we won’t 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 mushroom broth, put sliced ​​potatoes and washed rice in it. Cook for about 7 minutes, then add the sauté and parsley. You can serve this soup with sour cream or sauces, garlic, etc.

Cream soup

No less tasty and very gourmet dish– mushroom soup with boletus boletus puree, the recipe for this dish is also very simple.

Everyone knows about the benefits of mushrooms. They contain a large number of protein and amino acids. You can prepare many delicious dishes from them, but in this case we will talk about broths and different soups. There are several ways to cook boletus mushrooms. Each recipe is slightly different from the others. At the same time, they are all similar to each other. Let's look at each case in detail.

First method: creamy boletus

The recipe for this first dish is unusual in that it contains cheese. So, you will need:

• About half a kilogram of mushrooms.
• Onion and carrot.
• 3-4 medium potatoes.
• Processed cheese or product in a jar.
• Salt and favorite spices.
• A sprig of greenery for decoration.

The creamy soup is very light and delicate taste. Both adults and children love him. To prepare it, place the mushrooms in a saucepan and bring to a boil. If individual specimens are large, you can cut them into pieces. You can also use ready-made after boiling water, add diced potatoes to the pan. Finely chop the carrots and onions and sauté in a frying pan with added oil. When the potatoes are almost cooked, place the roast in the pan and boil the broth for 7 minutes. Next, take the cheese and cut it small cubes. Using melted product Place the contents of the jar into the broth. Stir thoroughly until the cheese melts and your soup becomes creamy.

When serving, decorate the dish with a sprig of herbs.

Method two: frozen mushroom soup

This one is quite unusual Mushroom Recipe the dishes are simple. Its peculiarity is that the soup is prepared from pre-frozen mushrooms and concentrated broth. Boil boletus mushrooms and freeze the mushrooms and liquid in a convenient container. After this, you can take out the workpiece at any time and cook aromatic and tasty soup. So, you will need these ingredients:

• Making broth.
• Carrots and onions.
• Some soup noodles.
• Salt and spices, take herbs if desired.
• Several small potatoes.

Boil water in a saucepan and place the frozen product in it. Wait for it to boil again and add the diced potatoes. Fry chopped onions and carrots in oil and add to the broth. When the potatoes are cooked, add a handful of vermicelli and cook until tender.

When serving, you can add sour cream and sprinkle with finely chopped herbs.

Option three: mushroom soup with chicken broth

The recipe for boletus soup in this case involves preparing poultry broth. You will need:

• One chicken fillet.
• 200 grams of mushrooms.
• A few potatoes.
• 2-3 carrots, onion.
• Soup vermicelli.
• Salt and various spices.

This boletus is unusual in that the main ingredient must be pre-fried.

Cut the meat into small pieces and cook. Remove the foam from it periodically. At this time, chop the mushrooms and fry for 15 minutes in a frying pan. Set the product aside. Chop the onion finely and also sauté a little. After preparing the broth, add mushrooms and onions to it. Bring to a boil. Cut the carrots into slices and also add to the soup. Add diced potatoes. Cook until it is completely cooked. After this, add a little vermicelli and cook for about 5-7 minutes.

Mushroom would be an excellent dish for lunch. The recipe you will use depends largely on taste preferences your family. It is recommended to try each and choose the one that suits you.

The finished soup can be decorated with herbs or sour cream, several whole mushrooms, and you can also add crispy croutons to it.

Before preparing a dish of boletus mushrooms, they are carefully sorted, cleaned, washed and cut into pieces. The recipe for making boletus mushroom soup is chosen depending on what mushrooms it is going to be made from - fresh, frozen or dried.

If you cook them, they shrink greatly in size. This circumstance must be taken into account when cutting. The pieces should not be too small. How many should I take? The broth will turn out delicious if you take 5 large mushrooms per 4 liters of water.

Soup with vegetables

The recipe contains only mushrooms and vegetables, but you can also add cereals.

Mushrooms, cut into pieces, poured cold water, salt is added. The pan is placed on the fire. When the water boils, the abundant foam must be removed, after which you need to cook the mushrooms for about 20 minutes.

Vegetables are prepared: potatoes should be cut into strips, carrots should be grated. First put finely chopped onions into the pan with cooked mushrooms, then potatoes (not immediately, after a few minutes), and then carrots. How many vegetables to take matters, since if the proportions are not correct, the boletus mushroom soup may turn out to be sweetish due to the carrots or not rich enough.

The proportion should be like this:

• 5-6 large boletuses;
• 1 medium sized onion;
• 3 large potatoes;
• 1 not very large carrot.

To prepare tasty dish, we must not forget to skim off the foam, which continues to accumulate as it cooks. Boletus soup is ready when the potatoes are cooked. Check the salt and add Bay leaf and add black pepper. Place a little garlic and dill into the plates. It turns out to be a very tasty dish, especially with sour cream. It is good both hot and cold. It tastes even better the next day.

How long does it take to keep a pan on the fire to cook mushrooms is a question that experience will help answer. Experienced housewives estimate differently: from 20 to 40 minutes, depending on the size and degree of ripeness.

Tomato soup

The recipe is:

1. Mushrooms cut into pieces are dipped into hot water, boil for 30 minutes;
2. Fried ones are placed there vegetable oil celery and parsley roots, which are pre-cut. Moreover, at the end of frying, a little green onion is added;
3. After frying, you need to add potatoes at the same time. It is necessary to cook until full readiness potatoes, add chopped and peeled zucchini, tomatoes in pieces;
4. After all, before turning off the burner, add finely chopped dill. Sour cream is added before eating.

How many vegetables should I put in? For 500 grams of mushrooms you need 1 medium-sized zucchini and 2 small tomatoes.

Frozen boletus soup

You can prepare a delicious dish from frozen mushrooms stored for the winter. The recipe is quite simple. Cook in the following order:

1. Boletus mushrooms, removed from the freezer compartment, are placed directly on a hot frying pan, covered with a lid, kept until the water has completely evaporated, then oil is added and they are fried.
2. Then chopped onions and grated carrots are added there.
3. After frying, gradually, while stirring, add a spoonful of flour and pour in a glass of milk. The mass must be cooked until it thickens;
4. Boil the potatoes and mash them thoroughly, add 2 yolks to the cooled ones, mix thoroughly.
5. While stirring, pour in the water that contained the potatoes, add the mushroom dressing, add salt and pepper, and boil for about 8-10 minutes.
6. At the end add herbs, garlic, cubes of rye crackers.

Mushroom cream soup

This fresh mushroom delicacy is easy to prepare.

The recipe looks like this:

1. The boletus mushrooms are being prepared and the potatoes are being peeled. You need to take the milk and cream out of the refrigerator in advance so that they warm up slightly;
2. IN small quantity potatoes are boiled in water;
   Onions are fried in oil in a frying pan, mushrooms are also placed there
3. in pieces. Everything is fried evenly;
4. In a saucepan with ready-made potatoes milk is poured and brought to a boil;
5. The mushroom mass is added there, with thorough mixing, it is kept for 2-3 minutes;
6. To get the cream, beat everything well with a blender until completely homogeneous;
7. Cream is poured in, the mixture is kept on low heat, but it is not brought to a boil. The cream is ready.
8. Decorated with greenery.

Making soup from dry boletus mushrooms

From dried mushrooms The dishes are incredibly flavorful and contain concentrated vitamins and proteins. Boletus soup should be kept on the fire for as long as it takes to boil the mushrooms and potatoes. The recipe for this dish calls for pre-soaking mushrooms for at least 2 hours.