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.

Is it necessary to somehow prepare boletus mushrooms for soup?
Options for making boletus soups
New boletus soup
Mushroom soup from boletus and boletus
Mushroom soup made from dried boletus
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:

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!
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:

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

Take cooked and peeled mushrooms. Wash them
Place the mushrooms in a saucepan, add water and cook in boiling water for 5 minutes
After the time has passed, remove the mushrooms with a slotted spoon and drain them in a colander. Drain the broth
Wash the pan and put the mushrooms back in salted water to cook for 30 minutes.
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
While the vegetable mixture is frying, peel and cut the potatoes into cubes or strips
After 30 minutes, add potatoes and fry to the pan with the mushrooms. Cook for another fifteen minutes
After fifteen minutes, add salt, pepper and vermicelli. Cook for another 5 minutes
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.

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:

Soak the mushrooms and pearl barley in clean, cool water separately from each other overnight (that is, in the dark)
During the day, place the mushrooms in a colander and let the excess water drain
When the excess water comes out, cut them into equal-sized slices.
Place one and a half liters of water in a saucepan and bring to a boil.
Add cooked mushrooms and soaked pearl barley to water boiling over low heat.
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
After 30 minutes add potatoes
At this time, fry the chopped onions and carrots. Fry in oil consistency until the onion is translucent
When the potatoes are almost ready, add the frying agent to the pan and cook for another 5 minutes.
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:

Peeled and washed mushrooms, fry, stirring occasionally, in butter until partially cooked.
Salt the resulting mass and stir. Cover with a lid and let simmer over low heat for a few minutes.
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
After fifteen minutes, add sour cream and stir thoroughly to obtain a homogeneous mass.
Close the lid and simmer for 5 minutes over low heat.
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.

Main
Recipe groups
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!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	27 kcal
Belkov:	1 g
Zhirov:	1 g
Carbohydrates:	4 g
Used:	17 / 16 / 67
H 75 / C 25 / B 0

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

Add to favorites

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.

Mushroom soup from boletus - preparation of ingredients, popular recipes from new, dried and frozen mushrooms

Mushroom soup from boletuses (red caps) is a tasty, satisfying and rich first course, loved by almost all adults and children. It is distinguished by its excellent taste, rich mushroom aroma and ease of production. Soup with redheads will perfectly warm you up on a cold day, give you a good mood and diversify the usual, everyday menu.

Preparing Ingredients

Before you prepare mushroom soup from boletus, you should prepare all the necessary ingredients. Boletus is a mushroom with a catchy orange-red cap and an elastic, dense structure, a rich mushroom aroma and a pleasant, expressive taste.

Mushroom soup from boletus, the recipe for which is widely popular among housewives, can be prepared from both new and frozen or dried boletus. But they need to be prepared correctly:

Fresh - immediately after harvesting, the boletus must be filled with cold water, adding 1/3 teaspoon of citric acid (per 10 liters of water) and left for 2-3 hours. After this, they should be rinsed under running water and the caps should be cleared of films.
Dried - they need to be rinsed from sand and blades of grass, then soaked in cold water for 1.5-2 hours.
Frozen redhead should be defrosted first, then washed under running water.

Boletus soups: delicious recipes

There are a huge number of methods on how to prepare a savory, fragrant and rich mushroom soup from boletus. You can add other mushrooms to it - champignons, chanterelles, boletus or oyster mushrooms, rice, pearl barley and other cereals, chicken fillet. Mushroom cream soup with the addition of “airy” cream or milk is no less tasty.

Soup from new boletuses and champignons

Mushroom soup from new boletuses and champignons is the first dish with a “thick”, rich smell and catchy taste. It will perfectly warm you up on a cold day, fill you up and give you a boost of energy.

Ingredients:

redheads – 300 g;
champignons – 300 g;
small vermicelli – 150-200 g;
potato tubers – 5-6 pcs;
carrots – 3 pcs;
onions – 2 pcs;
vegetable oil – 2 tbsp. l;
fresh dill or parsley - 1 bunch;
salt, fragrant spices;
water – 4-5 l.

Redheads should be filled with water, placed on fire, brought to a boil, then boil for another 25-35 minutes.

You need to prepare the vegetables separately - peel them, then cut the potatoes into small cubes, carrots into narrow strips, and onions into half rings. Cooked carrots and onions must be fried in a frying pan with hot vegetable oil, then add the frying to the pan.

After 15-20 minutes, when the potatoes are quite soft, add small vermicelli to the broth and boil for another 5-6 minutes. Season the finished dish with fragrant spices, chopped dill or green onions, then leave to infuse under the lid for 10-15 minutes.

Dried mushroom soup

Mushroom soup from dried boletus is often prepared with the addition of various cereals - pearl barley, rice, buckwheat. Thanks to this component, the dish becomes the most satisfying and rich.

Ingredients:

dried redheads – 850-950 g;
pearl barley – 200 g;
potato tubers – 7-8 pcs;
onions – 2-3 pcs;
carrots – 2 pcs;
vegetable or butter;
salt, ground pepper.

Pearl barley must be previously filled with 2-3 liters of water, placed over medium heat and brought to a boil. While the cereal is cooking, you need to take care of the mushrooms - boil for 10-15 minutes in a small amount of salted water, then cut into small cubes. After this, the mushrooms should be fried in a frying pan with butter.

Cut the potatoes into cubes, the onion into small cubes, grate the carrots and fry in butter. The prepared fry should be poured along with potato cubes into the broth with barley and simmered over low heat until the potatoes are completely cooked. Salt and pepper the dish, sprinkle with chopped herbs and simmer for another 2-3 minutes under the lid.

Frozen mushroom soup

Mushroom soup from frozen boletus is prepared according to different recipes. One of the most favorite is the recipe for puree soup with the addition of tender melted cheese. Fragrant garlic imparts unusual, special notes and a rich aroma to the dish, which is simply impossible to resist.

Ingredients:

frozen redheads – 400 g;
processed cheese – 200 g;
small potatoes – 8-10 pcs;
carrots – 2-3 pcs;
onions – 2 pcs;
garlic cloves – 7-8 pcs;
olive or sunflower oil;
salt, fresh dill or parsley.

Mushrooms need to be defrosted naturally by placing them on the bottom shelf of the refrigerator or in the kitchen sink. After this, they should be cut into thin slices and fried in vegetable oil until golden brown.

Potatoes must be peeled, cut into medium-sized cubes, filled with water and placed on fire. The onion should be cut into small cubes, the carrots should be grated, and the garlic cloves should be put through a press. Then these components need to be added to the redheads and fried for another 2-3 minutes, stirring constantly so that the mixture does not burn.

You need to drain the liquid from the pan, mash the potatoes with a blender, add the fried boletus with vegetables, potato broth and grind with a blender again. After this, you need to add processed cheese, cut into slices, into the dish and boil for 1-2 minutes until it is completely dissolved. Salt, season with spices and sprinkle with chopped dill or parsley.

Boletus soup is a tasty, satisfying and nutritious dish with a rich mushroom taste and inimitable aroma. It can be prepared from both new and dried or frozen mushrooms. This gives every housewife a wonderful opportunity to entertain her family with delicious and healthy first courses throughout the year.

Rate this article:

Did you like the article? Share with your friends: