Soup with butter

Tuesday, September 22, 2015

Mushroom soups with vegetables are popular not only in the autumn. Ordinary recipes for first courses, fragrant, tasty and satisfying, are suitable for any season. The most important thing is to have a small amount of frozen or dried mushrooms in stock. But now we will prepare mushroom soup with the freshest boletus - it will turn out to be a simply wonderful dish!

It must be said that boletus are very tasty forest mushrooms. Even despite the fact that they need to be cleaned for quite a long time and thoroughly, when prepared, butternuts (especially young ones) are not only tasty, but also beautiful, with a light purple-pink color.

In terms of nutritional value, mushroom soups can be compared with first courses that contain meat. The fact is that mushrooms are rich in proteins, but not of animal origin (like meat), but of plant origin. This is precisely why mushroom soup with boletus according to this recipe is suitable for a lean diet and can also be safely added to the diet of vegetable eaters.

Ingredients:

Making a dish step by step:

To make this usual first course, we take water, potatoes, boletus mushrooms, carrots, onions, fresh parsley (or dill), refined vegetable oil (I use sunflower oil), salt, bay leaf and black peppercorns.

First you need to sort and peel the mushrooms. I have young boletus, the caps haven’t even opened yet. We trim the legs, remove the skin from the caps and the film from the legs. Cleaned boletus has a pretty pale yellow color.

We wash the peeled mushrooms in cool running water, put them in a small saucepan, fill them with clean water and put them on the stove. Cook for about 15-20 minutes after boiling over medium heat. Don't forget to remove the foam.

In the meantime, let's take care of the vegetables. We peel the carrots and onions, then chop them finely and put them in a frying pan with hot oil. Fry until golden brown over medium heat.

The boletus was cooked - they changed not only in color (they became purple-pink), but also decreased in size.

We drain the water - we don't need any extra liquid at all.

The carrots and onions were just fried and browned. Add boiled mushrooms to them and let them simmer for a little while longer until the butternut browns.

At this time, pour cool water into a clean saucepan and set it on fire. We peel the potatoes and cut them into random, not very large pieces. Place potato wedges in boiling water and cook for 10 minutes.

Then add bay leaf and dark peppercorns (you can use a couple of aromatic peppercorns - I didn’t have any at that time).

The onions, carrots and mushrooms were perfectly fried, browned and smelled very tasty. It's time to put them in mushroom soup.

Transfer the contents of the frying pan into a saucepan with bubbling broth and potatoes and cook for another 10 minutes. During the process, add salt and taste.

Mushroom soup with boletus cooks very quickly. When the potatoes become soft, all that remains is to add chopped fresh parsley or dill.

Cook the soup for a few more minutes, then turn off the heat, cover the pan with a lid and let it stand for 5 minutes.

During this period of time, we set the table and invite our relatives to dinner.

I recommend serving mushroom soup with boletus with sour cream and homemade bread. Simple, quick, tasty and satisfying - what else is needed for a homemade lunch!

Butter soup - recipes with photos. How to make mushroom soup from new or frozen boletus

The catchy, specific smell of wild mushrooms imparts a rich taste to the dishes. The soup with them turns out fragrant, rich, nutritious, and also dietary. Even 200 grams of these “earth vegetables” will make your lunch unusual and appetizing, as in the photo.

How to make butter soup

Before cooking, the mushrooms must be peeled from the cap, otherwise it will add a bitter taste. To get rid of worms, soak the product for 15 minutes in cool water. After this, they are washed and cut. There are many options for how to prepare butter mushroom soup. You can use fresh, canned or frozen mushrooms. How long to cook butter for soup depends on their size. Therefore, to speed up the process, it is recommended to chop the stems and caps into small pieces.

Butter soup recipes

Butternuts mix amazingly with almost all foods. Bell peppers, potatoes, onions, celery are a traditional component of ordinary home recipes. To maintain the appropriate taste, it is important not to overdo it with spices. Seasonings should only add color to the butter soup. The sweetest taste will be achieved if you fry them in vegetable oil with onions beforehand. A small amount of cream or coconut milk will make butter soup especially delicious.

New butter soup

The most fragrant broth comes from recently collected forest mushrooms. They contain appropriate notes that are not inherent in those grown in greenhouse conditions. Mushroom soup from new boletus can be prepared on the stove or in a slow cooker. The highlight of the manufacturing method is their long-term roasting. They are liquid, so it takes time to evaporate excess water. To speed up the process, it is recommended to fry the mushrooms over high heat.

wild mushrooms – 400 g;
peeled potatoes – 500 g;
water – 2 l;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – ½ tbsp.;
bay leaf – 1 pc.

Pour oil into a hot frying pan and add mushrooms.
While they are evaporating and browning, fill a pot of water with the julienned potatoes. As the broth boils, reduce the heat.
Chop other vegetables separately using a knife or large grater.
In a separate frying pan, saute them until light golden brown.
Add the rosy boletus to the pan with the half-cooked potatoes.
Once the potatoes become soft and crumbly, add all the remaining ingredients and salt.

Frozen boletus soup

You can cook dishes with wild mushrooms at any time of the year. If you collect them in advance and freeze them, then later this preparation can be conveniently used for quickly preparing lunch. Mushroom soup made from frozen boletus is almost as strong in smell as the first course of the new products. A handful of mushroom pieces will give colorful, savory notes to ordinary bean or vermicelli soup.

water – 2.5 l;
mushrooms – 250 g;
beans – 100 g;
parsley – 1 bunch;
carrots – 2 pcs.;
onions – 2 pcs.;
sunflower oil – 3 tbsp. l.

Before you cook frozen butter soup according to this recipe, you need to let the mushrooms thaw in the refrigerator.
Fill the pan with 2 liters of water.
Add the previously soaked beans.
Half an hour after boiling, add chopped “land vegetables”. Let them boil for a quarter of an hour.
In the meantime, you can cut the onions into small pieces and chop the carrots on a grater.
Add them raw to the broth. Boil for another 10 minutes.
Before removing the finished dish from the heat, pour in the oil. Pour the fragrant stew into bowls and sprinkle with freshly chopped parsley.

Butter soup puree

With a warm, creamy texture, a smooth mixture, and a unique flavor, butter mushroom soup comes out typical and delicious. The combination of spicy cilantro, special garlic, and aromatic celery will make this first dish popular on your table. It can be prepared from new or frozen goods. For dressing, not only milk is used, but also sour cream or a drink.

mushrooms – 100 g;
milk – ½ tbsp.;
celery root – 200 g;
onion – 1 pc.;
cilantro – ¼ bunch;
carrots – 1 pc.;
garlic - 3 teeth.

Place the mushrooms in slightly salted water. They should be cooked over low heat until soft.
Cut the onion, garlic, carrots into small pieces, fry them until golden brown in a frying pan.
Pour everything into a cooking container and add a small amount of hot water. Let it boil and cook for 5 minutes.
Then add celery cubes and chopped mushrooms to the broth. Leave to simmer over low heat for about half an hour.
Then remove the vegetables and puree in a blender until smooth. Dilute the resulting mixture with broth and milk. All that remains is to boil and then sprinkle with herbs.

Video: making butter soup

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Regular soup with pickled butter

Typically, mushroom soups are prepared from new or dried mushrooms. But it turns out you can cook a good soup with pickled butter.

This year the forest was full of mushrooms. I simply couldn’t miss this and collected quite a huge amount of mushrooms. We ate some of it in the autumn, and I marinated some of it. By the way, I posted the marinade recipe earlier. If anyone is curious, you can follow the link given to us and an article on the topic of how to marinate boletus will open in the window.

And in this article, I will now tell you how to cook a very simple and tasty soup from pickled butter.

Manufacturing difficulty: below average

Soup making time: about 30-35 minutes

Ingredients for making butter soup for 3-4 servings:

The process of making soup with pickled butter:

For the soup we will need a saucepan. Pour about 2 liters into it. cool water. Turn on the burner.

Now take the potatoes, wash them, peel them. If the potatoes are fresh, then just scrape them. The young skin is very easy to peel off. And it is better to simply cut off the skin from the most mature potatoes.

Cut the potatoes into strips or cubes.

And put the potatoes in the water.

Cook the potatoes until done. The finished potatoes should be soft. Now let's take onions.

We remove the husk from it and cut it into cubes or half rings, as you prefer. Add onion to soup.

Now we take the carrots, wash them well and peel them.

Cut the carrots into circles, and then cut any circle into four more parts. Dip the carrots into the soup. Add some salt. Cook for 4-5 minutes.

Take 10-15 dark peppercorns. We put it in the soup.

After the boletus we put a couple of bay leaves. Cook for another 5 minutes.

During this period of time, the rice should be cooked and the soup will be ready.

The finished soup can be seasoned with mayonnaise or sour cream, and sprinkled with finely chopped herbs.

Bon appetit and good mood, dear Alimero readers!

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Soups made from new, frozen and dried butter: the best recipes

Butterflies are young, strong, slippery. They are difficult to confuse with other mushrooms. Although, like almost all of their relatives, they also have doubles. And in order not to make mistakes when collecting, you need to know mushrooms very well. Otherwise, you should buy them at the store.

Almost all experienced mushroom pickers and cooks prefer boletus to other generous mushrooms. Recycling them is a hassle: it is believed that cleaning them takes even longer than collecting them. The way it is. The narrow, slippery skin is easy to remove, but if you peel any small mushroom, the process becomes labor-intensive and takes hours. But the result is worth it. White and unstained, they look unusually aesthetically pleasing.

general description

Boletus mushrooms grow in large colonies in young coniferous forests and bear fruit from May until late autumn. They appear especially en masse after the first summer rains - in the middle of June.

Butterflies are all-purpose mushrooms. They can be consumed in any form: salted, pickled, fried and in soups. They are considered edible and in terms of taste belong to group 2. For your information, it should be noted that white mushrooms belong to the 1st group, and everyone’s favorite honey mushrooms belong only to the 4th group.

Due to their high iodine content, they have a specific taste. In addition to iodine, the pulp contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, B, C and PP, manganese, phosphorus, copper and zinc. They are 90% water and shrink greatly when cooked. This must be taken into account when cooking.

The best soup recipes

Peeled, washed and dried mushrooms are perfectly stored frozen and do not change their taste properties the next time they are used in food. In cool winter, hot soup with frozen buttermilk will pleasantly remind you of summer and trips to the forest for a “quiet hunt.”

It is very convenient to store boletus in dried form. It is believed that dried mushrooms have the strongest smell and richest taste. A little secret: to protect dried mushrooms from moths - and she also loves them very much - they should be sprinkled with ground black pepper.

For canning, some housewives, in order to save time and effort, do not clean the butter, they simply pour boiling water over them and rinse them thoroughly. This method of preparing mushrooms is not suitable for making soups. The soup should be not only tasty, but also beautiful . It doesn’t have to have the “snotty” quality appropriate for butterflies. A selection of the best recipes will give you a hint on how to prepare butter soup so that it comes out fragrant, appetizing and has an inimitable taste.

Traditional mushroom soup

Boletus mushrooms - 0.5 kg;
Potatoes - 3 pcs. average;
Millet - 0.5 cups;
Onion - 1 large onion;
Vegetable or butter for frying, salt, spices.

Boil frozen or fresh mushrooms for 5 minutes, then place in another pan in a colander. Do not pour out the broth; the soup will cook in it.

Finely chop the onion and fry in oil along with the mushrooms. The standard is butter, but on fasting days you can use vegetable oil, especially since modern deodorized and purified oil does not give a strong aroma.

Place the fried mushrooms and onions into the broth, add chopped potatoes and cook until they are ready, add salt and add washed and dried millet. A couple of minutes before the spices are ready, add bay leaves and dill. Parsley and other strong-smelling herbs are not recommended for adding to mushroom soup.

With added noodles

Vermicelli soup or noodles with butter is a beautiful light lean dish that is quickly prepared and also quickly eaten. For it you will need:

boletus - 0.3 kg;
potatoes - 2 pcs;
vermicelli or homemade noodles - 200 g;
carrots - 1 piece;
onion and dill greens.

A simple recipe for the most delicious soup: cook mushrooms, chopped carrots and potatoes until ready, then add noodles and, when everything is ready, add finely chopped green onions and dill. Immediately turn off the stove and let it sit for 10 minutes.

Butter soup puree

Puree soups have appeared in Russian cuisine ; they were borrowed from Europe. Such soups are especially respected in Germany and Austria. To make this unique soup, you will need more ingredients than in previous recipes, and the absence of potatoes is compensated for by a huge number of vegetables:

mushrooms - 0.6 kg;
carrots - 2 pieces, large;
onion - 2 huge heads;
celery root - 0.25 kg;
garlic - 3-4 cloves;
salt, hot pepper;
greens - dill, green onions, parsley (they put it in this soup);
butter 30-50 g.

Place mushrooms and finely chopped celery root in boiling water and cook until tender, about 20-25 minutes. Fry carrots, garlic and onions in butter. Again, during fasting, butter can be replaced with vegetable oil. At the same time, do not fry the onion until it turns golden and has a typical aroma. Catch the mushrooms and celery with a slotted spoon or place in a colander over another pan, mix with the onions and carrots and beat with a blender. The mass does not have to be completely homogeneous. Pour it into the bubbling broth, add hot pepper, salt and cook for another 5 minutes. Finely chop the greens and add to each serving before serving.

Creamy cream soup

This recipe is intended for gourmets and its place on the menu of the best cuisines. It is also not difficult to prepare it at home; family and guests will definitely appreciate its unique taste. The reason lies in the ingredients of the soup:

fresh or frozen boletus - 0.6 kg;
chicken broth - 1 liter;
cream - 1 glass;
butter - 20 g;
snow-white dry wine such as “Rkatsiteli”, “Riesling” - 50 ml;
Dijon mustard;
salt, pepper, bay leaf;
greenery.

Boil the mushrooms for 5 minutes, pour out the broth. Then saute them in butter with the addition of chicken broth for 20 minutes. Add cream and wine, mustard, salt and pepper, simmer for another 5 minutes. Beat this entire mass with a blender until the cream mixture is formed, adding chicken broth evenly. Before serving, place a sprig of herbs on the plate and a piece of lemon and an olive on the edge.

Mushroom cool 1st course

People love to cook this soup in the Volga region and northern regions . Butter, both fresh and frozen, are excellent for making it. The following products are used:

boletus mushrooms;
potato;
onion;
boiled eggs;
fresh cucumber;
bread kvass;
salt pepper;
greenery.

Fry the mushrooms until tender along with the onions in vegetable oil; nothing else will do. Cut the potatoes into narrow strips and fry them too. Finely chop the eggs, grate the cucumber, grind the greens with salt. Pour kvass over everything and season with sour cream or mayonnaise. It turns out to be a typical mushroom okroshka. The number of mushrooms and vegetables is random.

Mushrooms mix well with lean meat, so they can be added to any soup to enhance the taste. The powder made from dry mushrooms is a delicious homemade Maggi type supplement.

There are many more recipes for mushroom soups . You can add cheese or prunes to the soup with boletus; a good taste comes out if you cook boletus with pumpkin. Borscht with mushrooms is a traditional old Russian dish. They even prepare milk mushroom soup.

You can experiment on your own and come up with new recipes with boletus, but it is important to follow the basic rule: any dishes with mushrooms should not include many components and very smelling spices, otherwise the mushroom “spirit” itself, which is valued in them, will be drowned out.