Mushroom soup from new, dried and frozen boletus

Mushroom soup from new, dried and frozen boletus

About what recipes you can use to prepare boletus soups without much expense. Let's look at the individual ways of making frozen, dried and new mushrooms, as well as step by step how to prepare puree soup from boletus mushrooms.

Mushroom soup from new, dried and frozen boletus

1. Is it necessary to somehow prepare boletus mushrooms for soup?
2. Options for making boletus soups
3. New boletus soup
4. Mushroom soup from boletus and boletus
5. Mushroom soup made from dried boletus
6. Boletus cream soup

Is it necessary to somehow prepare boletus mushrooms for soup?

This mushroom is generous (1st degree of edibility), therefore it does not require long soaking and preparatory cooking if it was collected in an ecologically clean growing region. Far from industrial zones, highways and cities. Therefore, if the mushroom was purchased second-hand, I still advise you to boil it for about 5 minutes before adding it to the soup. In this way, you can remove all possible impurities of heavy metal salts that the mushroom may have absorbed.

Mushroom soup from new, dried and frozen boletus

Although the mushroom does not require long cooking before adding to the soup, you still need to perform some manipulations to use it as an ingredient:

1. Clean the mushroom from forest debris and wash thoroughly. It’s worth clearing it of leaves even before you put it in your wicker, so you can reduce the time spent on processing at home by almost half!
2. Sort through the mushrooms and cut off any putrefactive or wormy areas. I also advise you to get rid of old copies completely. Because they are more likely to boil over and spoil the appearance of the dish.

TIP: to give the most intense mushroom flavor to your dish, fry the boletus after making the broth in a consistency of vegetable oil and butter, along with onions and carrots.

• Before adding frozen mushrooms to a dish, transfer them to a regular refrigerator compartment and let them defrost, then thoroughly wash them in cool water. Then cook for 5 minutes and drain the water. Then you can safely use it as an ingredient and you won’t need any special manufacturing methods.
• Soak dried aspen boletuses for 2 hours in cool water until their original appearance is restored. After this procedure, a special cooking process is also not required.

Using these tips, you will prepare the most delicious mushroom dish for yourself and the other participants in the feast.

Options for making boletus soups

As mentioned earlier, this is a mushroom of the highest group of edibility and any dishes with its addition get a good smell and taste. Therefore, I have prepared for you several delicious recipes, following which you will get the most delicious dish to taste.

New boletus soup

Returning from the forest with a good catch, treat yourself to a tasty soup.

Ingredients to make four servings:

• One medium onion and one carrot each
• 6 new boletuses
• Two medium potatoes
• Two liters of water
• One and a half tablespoons of soup noodles (can be replaced with noodles. But you will have to cook longer)
• Approximately one tablespoon of vegetable oil
• Salt and peppercorns, as much as you think is necessary
• Two bay leaves

Step-by-step manufacturing process:

1. Wash the mushrooms thoroughly and cut into medium cubes
2. Place in a saucepan, cover with cool, salted water and place on low heat.
3. Cook over low heat in boiling water for forty minutes
4. After forty minutes, remove from the broth with a slotted spoon.
5. Place the peeled and cut potatoes in advance in the mushroom broth
6. While cooking the potatoes, peel and chop the onions and carrots and fry until the onions are translucent
7. Once the onion is ready, add the mushrooms to the vegetable and fry everything together for 10 minutes.
8. After 10 minutes, add the mushroom and vegetable mixture to the pan. Season the dish with salt, pepper and bay leaf
9. At the same time, add the vermicelli and cook for about 5 minutes.

Serve the finished dish with sour cream and fresh onions. Methane and the freshest greens make it unusually tasty.

Mushroom soup from boletus and boletus

Any of these mushrooms is edible of the highest group and also has extraordinary taste and aromatic properties. Their combination makes a homemade dish worthy of serving even in a precious restaurant.

To make four servings of the dish you will need:

• 500 g consistency of new mushrooms
• Four to 5 medium sized potatoes
• Half a regular glass of vermicelli (90-100 g)
• One medium sized onion
• Medium carrot
• 5 dark peppercorns
• Two bunches of fresh dill
• Iodized salt to taste

Method of production from new mushrooms:

1. Take cooked and peeled mushrooms. Wash them
2. Place the mushrooms in a saucepan, add water and cook in boiling water for 5 minutes
3. After the time has passed, remove the mushrooms with a slotted spoon and drain them in a colander. Drain the broth
4. Wash the pan and put the mushrooms back in salted water to cook for 30 minutes.
5. Finely chop the onion and grate the carrots on a medium grater. Send to fry in the consistency of butter and sunflower oil (approximately 40 g each). Fry the mixture until the onion is translucent
6. While the vegetable mixture is frying, peel and cut the potatoes into cubes or strips
7. After 30 minutes, add potatoes and fry to the pan with the mushrooms. Cook for another fifteen minutes
8. After fifteen minutes, add salt, pepper and vermicelli. Cook for another 5 minutes
9. Two minutes before the end of the cooking process, add the freshest dill. Then turn off the heat, cover the pan with a lid and let sit for a few minutes.

As I said earlier, serve the soup with the addition of sour cream and feather onions, then your soup with the consistency of boletus and boletus will become even tastier

Mushroom soup made from dried boletus

Dried boletuses will always be able to amuse you with their beautiful mushroom taste and smell, even in winter, when it is already impossible to get new ones. Dried ones are more convenient for storage than frozen ones. They do not take up so much space and only require dry space for storage.

In order to prepare four servings you will need:

• 30 g dried boletus
• Four potatoes
• 30 g pearl barley
• One onion
• One carrot
• Two tablespoons of sunflower oil
• Peppercorns and salt to taste

Soup making method:

1. Soak the mushrooms and pearl barley in clean, cool water separately from each other overnight (that is, in the dark)
2. In the morning, place the mushrooms in a colander and let the excess water drain
3. When the excess water comes out, cut them into equal-sized slices.
4. Place one and a half liters of water in a saucepan and bring to a boil.
5. Add cooked mushrooms and soaked pearl barley to water boiling over low heat.
6. Salt and pepper the water. Open the lid slightly and continue to cook over low heat for half an hour, with the lid slightly ajar
7. After 30 minutes add potatoes
8. At this time, fry the chopped onions and carrots. Fry in oil consistency until the onion is translucent
9. When the potatoes are almost ready, add the frying agent to the pan and cook for another 5 minutes.
10. After 5 minutes, turn off the heat, cover with a lid and let the soup brew for two minutes.

This way, you will get an excellent dish even in winter!

Boletus cream soup

Connoisseurs of mushroom food will especially admire this recipe, which is unlike all the previous ones. In order to prepare four servings of this beautiful dish you will need:

• Four hundred grams of boletus
• 40 g butter
• Three hundred ml of milk (Or the same amount of cream)
• One and a half tablespoons of flour
• 100 g sour cream
• Ground black pepper and salt to taste

To prepare it, follow these instructions:

1. Peeled and washed mushrooms, fry, stirring occasionally, in butter until partially cooked.
2. Salt the resulting mass and stir. Cover with a lid and let simmer over low heat for a few minutes.
3. After two minutes, pepper and pour in milk/cream. Cover with a lid so that there is a small gap left and simmer for fifteen minutes, stirring the dish occasionally
4. After fifteen minutes, add sour cream and stir thoroughly to obtain a homogeneous mass.
5. Close the lid and simmer for 5 minutes over low heat.
6. Beat the resulting mass in a way that is comfortable for you into a homogeneous puree.

The soup can be whipped so that small pieces of boletus remain in the purchased puree. Garnish the finished soup with parsley and you can serve it, bon appetit!

Boletus mushroom soup

Tasty, healthy, satisfying and very easy to make! Mushroom soup from boletus is universally suitable, it is prepared from goods that are always on hand, allowing you to experiment and try different options.

1. Main
2. Recipe groups
3. Boletus mushroom soup

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 50 minutes

Step-by-step production

Step 1:

How to cook boletus soup? Prepare your food. Grate or chop the carrots. If you take an onion, chop it and then cook it along with the carrots. Grate or cut the potatoes. If the mushrooms are dried, soak them overnight (that is, in the dark) in warm water in advance. If the mushrooms are fresh, cook them separately for 1 hour, then drain the broth and then cook in fresh water. I have frozen ones that I cooked before freezing. I take them as they are.

Step 2:

Pour water into a soup pot, add mushrooms and place on the stove to cook. The water should become hot in about 7-10 minutes. Pour vegetable oil into a deep frying pan. When it heats up, add dry spices, quickly fry and immediately add carrots. Fry the carrots for about 5 minutes, stirring constantly so that they do not burn, but only acquire a golden “tan.”

Step 3:

When the water is hot, add the roasted carrots and raw potatoes to the pan. Cover the pan with a lid and leave to cook for 15-20 minutes.

Step 4:

Add vermicelli to the soup (its cooking time is about 10 minutes) and stir well so that the noodles do not stick together. If you take other noodles or cereals, add them depending on how they are made.

Step 5:

Check the readiness of the potatoes and noodles - they should be elastic. This means the soup is ready. Place the greens in the pan, close the lid, turn off the stove and leave to brew for another 5-10 minutes.

Step 6:

Stir the finished soup until the greens are evenly distributed. Place in a deep plate, add sour cream, sprinkle with green onions. You can serve it with crackers or a loaf.

It is best to wash root vegetables with a brush or hard sponge under running water.

To prevent irritation of the mucous membranes of your eyes when cutting onions, wash the onion and knife with cool water. The cutting board will not absorb the nasty onion smell if you rub it with a piece of lemon before cutting.

The amount of water indicated in the recipe can be reduced or increased according to your desire, depending on whether you want the soup to be thick or watery.

Boletus: soup recipes, step-by-step annotations with photos

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Mushroom soups occupy a special place in every housewife's cookbook. White mushrooms are good in any form. They are used to prepare the most delicious mushroom pickles, both traditional puree-creams and home-made hearty juliennes. They are especially good in soups.

Boletuses produce a very fragrant broth, giving an unusual taste to dishes made from them . You can prepare mushroom soup from new, frozen or dried boletus mushrooms. Therefore, you can amuse your loved ones with this delicious dish all year round. Preparing mushroom soup is not at all difficult, and recipes with a step-by-step description of the process with photos will help you with this.

• Preparing Ingredients
• Boletus soups: delicious recipes
  • Soup from new boletuses and champignons
  • Dried mushroom soup
  • Frozen mushroom soup

Preparing Ingredients

Mushroom soups can include boletus in fresh, dried or frozen form. The freshest boletuses need to be processed very quickly, since even with short-term storage they lose their initial properties, becoming decrepit.

Depending on the form in which mushrooms are consumed, the following operations must be performed before preparing them:

• for new ones : soaking in water acidified with citric acid (at the rate of a third of a teaspoon of acid per 10 liters of water) and leaving for 1 to 3 hours. Then - thorough washing. If desired, you can remove the films from the caps;
• for dried : rinsing, soaking in cold water. Usually they are saturated with moisture for 1–1.5 hours;
• for frozen : defrosting and washing.

The other ingredients included in the dish are processed as usual: washed, peeled, rinsed and chopped.

Boletus soups: delicious recipes

You won’t need any special abilities or time to prepare wonderful mushroom dishes according to the suggested recipes. This dish can be prepared at any time of the year if you take care of the preparations in advance and during the “silent hunting” season you freeze or dry part of the harvest.

Soup: preparing new boletuses

New boletus soup is a good option for contrasting the everyday menu. But, taking into account the individuality of mushrooms, this dish must be prepared correctly.

Boletuses have a reddish cap, a squat leg and dense flesh, and are also pleasant to the taste.

We collect and clean

Most of us, in addition to puddles, slush and bone-crushing cold, associate autumn with the mushroom season. Some people like to collect so-called “forest meat,” while others eat it.

So, after a trip to the forest, you have an aspen boletus in your hands - a mushroom with a reddish fleshy cap on a squat stalk... And what should you do with it now?

Naturally, you can marinate or fry it; We offer to cook soup for you. A rich mushroom broth with a corresponding intoxicating smell will serve as a good dinner for the whole family.

Before starting any culinary manipulation with mushrooms, it’s worth cleaning them, of course. To facilitate this process, boletus mushrooms are soaked in cool salted water for 2-3 hours. During this period of time, the foliage, spruce needles and other debris will become wet and will be easier to remove. The salt solution also prevents the spread of worms.

After soaking, clean the boletus mushrooms from dirt, and also remove spoiled areas (the boletus mushroom is a gentle mushroom, and therefore begins to deteriorate very quickly!). Some people prefer to remove the top layer from the cap and stem, leaving only the “meat” - here everyone has their own, we won’t insist.

Fundamentally! We remind you that boletuses, like any mushrooms, must be processed within 24 hours after collection!

Cooking broth for soup

Cook the mushrooms for approximately 40 minutes.

The recipe for any soup begins, naturally, with cooking the broth. Mushroom broths differ in flavor and satiety, which is why such broths are cooked without adding meat. Such dishes are considered dietary.

Cut 500 grams of peeled mushrooms into medium pieces (not very finely so as not to get puree). Place in cool water and bring to a boil. Cook in this way for several minutes and remove from heat. We pour out the resulting water, because all the waste from our mushrooms has accumulated in it. We wash the redheads themselves in clean, cool water. Pour 3 liters of water into the pan, throw in our undercooked mushrooms, give it medium heat and wait for it to boil again. After this, turn down the heat and keep our saucepan on the stove for another 10 minutes. During the entire cooking time, do not forget to skim off the foam. We are already halfway to a fragrant brew, the smell of which will make all the neighbors come running!

Now it’s just a matter of small things - we just need to find what kind of soup we will cook.

Mushroom Soup Variations

There are a huge number of options for mushroom soups.

Let's look at some of them.

Mushroom soup from boletus “When guests are on the doorstep.” We offer you a “basic” recipe for mushroom soup that does not require any special cooking skills. To make the dish you will need:

• potatoes – 2 pcs.;
• carrots – 2 pcs.;
• greens - a bunch;
• Iuka – 1 tbsp. l.;
• melted butter – 1 tbsp;
• garlic – 1 clove (optional);
• spices - to taste;

Fry the boletus for 10 minutes, and then add it back to the broth.

We cut vegetables at our own discretion. We act on the principle - the smaller you chop, the faster you will cook. Cook in mushroom broth until half cooked. Add spices. When the vegetables have softened a little, add a mixture of flour and butter to the pan. Thanks to this simple trick, we will get a tender and thick product that is not shameful to put on the table in front of guests, even uninvited ones. This version of making a dish is similar to puree soup. It is distinguished by its tenderness and rich taste.

Pour the soup into bowls and garnish with chopped herbs.

“Sovkovy” soup. Perhaps the taste of this soup is familiar to almost everyone since the days of distant Russian youth. For this soup you need to take:

• potatoes – 3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• pearl barley – 100-150;
• spices (salt and pepper) - to taste;
• Bay leaf;
• vegetable oil for frying.

Finely chop the onion and carrots (it would be appropriate to grate them) and fry until golden brown. Place the roast and pearl barley into a pan with broth with mushrooms and cook for a quarter of an hour. You can use dried mushroom broth. Add spices. At this time, cut the potatoes into medium cubes. When the pearl barley has been cooked for 15 minutes, add the potatoes and bay leaves and cook until done. Serve all this deliciousness with sour cream and chopped herbs.

Boletus soup should be served with sour cream and herbs.

Mushroom soup from boletus in meat broth. For those who prefer meat broth, we offer this recipe:

• meat broth;
• boletus - 500 gr.;
• bell pepper – 1 pc.;
• medium zucchini – 2 pcs.;
• round grain rice – 100 gr.;
• onion – 1 pc.;
• carrots – 1 pc.;
• celery root - to taste;
• spices - to taste;
• vegetable oil for frying.

In the broth we put chopped mushrooms, finely chopped zucchini, chopped celery and a whole onion. After 15 minutes of cooking, we take out the onion; we won’t need it anymore. Three carrots on a grater, finely chop the pepper and fry from the consistency given to us. When the zucchini has softened, add rice and vegetables to the pan. Cook until the cereal is ready. This dish is best served with sour cream.

Have you made soup from new boletus mushrooms? Then bon appetit!