How to cook boletus soup correctly and deliciously

About how to cook a savory and fragrant soup from boletus mushrooms, using a wide variety of interesting ingredients, about different recipes for boletus mushroom pickles, preparatory processing of mushrooms before their culinary use and choosing the right utensils for cooking soup.

Mushroom yummy
Preparatory preparation
Which pan to choose
Traditional recipe
With Vermicelli
With pearl barley
With cheese
Soup - puree
Recipe 1
Recipe 2
With chicken broth
In a slow cooker

Mushroom yummy

An appetizing boletus soup prepared in your home kitchen is always a decoration on any table. The gifts of the forest make soups the most satisfying and give them their own special taste, yet even the least experienced housewife can prepare juicy mushroom soup.

Preparatory preparation

Now the mushrooms are ready to be made into their most delicious mushroom soup.

Which pan to choose

For making traditional soups with chicken or vegetable broth, stainless steel, enameled, coated duralumin, clay and glass pans are ideal.

Cast aluminum pans and uncoated cast iron pans are usually intended not for cooking, but for stewing or frying in them, with the least amount of fat.

Modern cookware with enamel or non-stick coating can be safely used for making first courses.

It is quite easy to calculate the required size of pan for the required number of eaters using the formula - one liter of size per person, plus another liter on top for foam, freedom of stirring and boiling.

There are a huge number of methods for making homemade soup from new boletus mushrooms. Mushrooms mix well in soups with a wide variety of ingredients, which allows housewives to endlessly diversify and vary their flavor range.

Traditional recipe

Mushrooms – 600 gr.
Carrots – 1 pc. medium size.
Onion – 1 piece, medium size.
Salt, pepper, herbs - to taste

Soak boletus mushrooms in salted water for 2 hours.
Wash them under running water and cut into small pieces.
Place the fruiting bodies in a pan of water and, after boiling, cook for 30 minutes.
Fry chopped onions and carrots in oil in a frying pan until golden brown.
Add the frying to the pan 8 minutes before the end of cooking, and, just before the end, put the greens in the pan.

With Vermicelli

Noodle soups have not lost their popularity for almost all years. The process of making them is completely simple, and a bit of special garlic in this recipe will highlight the rich taste of the mushrooms.

Boletus mushrooms – 400 gr.
Potatoes – 4 pcs., medium size.
Carrots – 1 pc. medium size.
Vermicelli – 100 gr.
Butter – 50 gr.
Salt, pepper and parsley - to taste.

Peel the potatoes and cut into small cubes.
Heat water in a saucepan to a boil, add potatoes and carrots, cut into small pieces. Boil for 15 minutes, adding vermicelli to the pan halfway through.
Fry the mushrooms in a frying pan in oil until tender, along with finely chopped onion. While frying, add butter to the pan and add salt.
Place the fried mushrooms and onions in the broth, bring the soup to a boil and, just before the end of cooking, add parsley.

With pearl barley

Pearl barley has its devoted admirers who, with success, can use this grain in mushroom soup.

Boletus mushrooms – 250 gr.
Potatoes – 3 pcs.
Pearl barley – 200 gr.
Bay leaf – 3 pcs.
Salt and pepper - to taste.

The boletus mushrooms should be cleaned and washed under cool water, put them in a saucepan with water, bring to a boil and cook, skimming the foam from time to time, for 30 minutes. Add salt and bay leaf.
Peel the onions and carrots and cut into small cubes, and then fry in a frying pan in oil until golden brown.
Remove the mushrooms from the pan, cut into cubes and send to cook again, add onions and carrots to them, when the soup boils, add pearl barley and cook for further 15 minutes.
Place potatoes in a saucepan, add salt and cook until tender. Then leave it on a cool stove for an hour to let the soup steep.

With cheese

Adding cheese to the mushroom mushroom gives them a special smell and a special creamy taste. This soup can be prepared from both new and frozen boletus mushrooms.

Boletus mushrooms – 400 gr.
Potatoes – 4 pcs., medium size.
Chicken fillet – 200 gr.
Butter – 100 gr.
Processed cheese – 150 gr.
Pepper and salt - to taste.

Chicken fillet must be washed and cooked in salted water for 15 minutes after boiling.
Cut the boletus into cubes and the onion into small cubes. Wash the potatoes and also cut into cubes.
Lightly fry the onion in a frying pan in oil, then add the mushrooms to it and fry until their water has completely evaporated. At the end of the roasting process, add salt and pepper.
Pour water into a saucepan, bring to a boil, add potatoes and cook until tender, then add boletus mushrooms and fried onions to the saucepan and cook for another 10 minutes.
At the very end of cooking, add chicken fillet and melted cheese, cut into pieces, mix properly, add salt and spices to taste.

Soup - puree

To make this rich dish you need to use a blender. It is excellently prepared not only from boletus mushrooms, but also from almost all other types of mushrooms, for example white mushrooms. We want to offer you two different recipes for this dish.

Recipe 1

Mushrooms – 200 gr.
Processed cheese – 400 gr.
Carrots – 1 pc.
Potatoes – 4 pcs.
Salt and pepper - to taste.
Parsley, dill, other herbs - to taste.

Peel and cut the potatoes into cubes, peel and grate the carrots, cut the onions into cubes.
Wash the boletus mushrooms and cut them into pieces of similar size, grate the processed cheese on a large grater.
Boil potatoes and carrots for 20 minutes, after boiling.
Fry the mushrooms in a frying pan in oil for 10 minutes, then add the onion.
Add boletus mushrooms and onions, salt, pepper, herbs and grated processed cheese to the pan. Then cook until done for another 15 minutes.
When the cooking process is complete, beat the dish with a blender until pureed and leave to brew for 10 minutes.

Recipe 2

Boletus mushrooms – 300 gr.
Carrots – 1 piece, medium size.
Potatoes – 4 pcs., medium size.
Garlic – 1 clove.
Cream – 100 ml.
Salt and pepper - to taste
Parsley and dill - to taste.

Cut the potatoes into large pieces and boil until tender.
Finely chop the carrots or grate them on a large grater, cut the garlic into small pieces.
Fry onions, carrots and garlic in oil in a frying pan, then add mushrooms, cut into small pieces, and fry everything together for 15 minutes.
Add the fried boletus mushrooms to the pan with the soup and cook for 5 minutes.
Grind the dish using a blender to a puree mixture, then pour it back into the pan, add cream, sugar and salt. Before serving, garnish the soup with herbs.

With chicken broth

The taste of chicken in this soup will fill it with new, special meat notes.

Boletus mushrooms – 400 gr.
Chicken breast – 1 pc.
Potatoes – 3 pcs.
Carrots – 1 piece, medium size.
Bay leaf – 2 pcs.
Salt and pepper - to taste
Parsley and dill - to taste.

Boil the chicken in slightly salted water.
Cut the boletus into slices and simmer over low heat, covered, for 20 minutes.
Peel the potatoes and cut into large pieces.
When the chicken is cooked, remove the meat, put the boletus mushrooms in a pan and boil them for 15 minutes over medium heat.
Fry the onion in a frying pan in oil until golden brown.
Add potatoes, bunches and chopped chicken to the pan, add bay leaves and chopped herbs. Continue cooking until the potatoes are fully cooked.

In a slow cooker

Boletus mushrooms – 300 gr.
Potatoes – 5 pcs. medium size.
Carrots – 1 pc.
Onions – 0.5 pcs. medium size.
Salt - to taste
Dill and parsley - to taste.

Wash the mushrooms and cut them in half. Cut the onion into half rings or cubes. Cut the carrots into small pieces, and the potatoes into small cubes.
Pour vegetable oil into the multicooker and add mushrooms, turn on the “fry” mode, then add onions, potatoes and carrots.
Pour water into the bowl so that it completely covers the ingredients. Turn on the “Soup” mode and close the lid, cook for an hour. Before serving, decorate the dish with herbs.

Boletus mushroom mushroom is a universal dish. It will look equally great both on a formal and on a daily table, and it is unlikely that anyone will refuse to try this simple-to-make, but such a tasty dish.

Boletus soup - 4 regular recipes

Ksyusha Garastyuk • 07/24/2019

All summer and early September, in birch groves and deciduous forests you can collect boletus mushrooms, mushrooms that are considered relatives of the white mushroom. In cooking, they are adored for the fact that they do not lose their own shape and impart an indescribable mushroom smell to any dish. Boletus soup will amuse every mushroom lover.

You can cook soup from new boletus mushrooms or use dried mushrooms (they must be soaked in water or milk in advance). Add any vegetables - the mushroom is mixed with potatoes, cabbage, and almost all cereals, or make a puree soup to create the most unique dish.

Boletus mushrooms are classified as a dietary food due to their low calorie content, so adherents of a healthy diet can include this soup in their diet.

Boletus mushroom soup

A traditional soup recipe is something that no matter what kind of housewife can handle. Mushrooms will decorate even an ordinary set of goods and add flavor to the dish. It is better to serve this soup with sour cream.

Ingredients:

0.5 kg. boletus;
3 potatoes;
1 onion;
1 carrot;
2 garlic cloves;
1 tbsp. salt;
a pinch of black pepper;
a small bunch of dill and parsley.

Manufacturing:

Wash the mushrooms, clean the legs from any dirt. Slice and boil for 30 minutes. Skim off the foam constantly.
Chop the onion into cubes and grate the carrots. Fry the vegetables in a frying pan.
Dip diced or sliced potatoes into the mushroom broth. Cook for 10 minutes.
Add fried vegetables. Add some salt. Cook for 5 minutes.
Before cooking, squeeze the garlic and add finely chopped herbs. Pepper it.

Chicken soup with boletus

These mushrooms make a good tandem with chicken. Add a little cabbage and you will get mushroom soup with an inimitable mushroom taste. In order not to overpower the smell, the range of spices in mushroom soup is limited to black pepper.

Ingredients:

200 gr. cabbage;
300 gr. mushrooms;
3 potatoes;
1 carrot;
300 gr. Chicken;
1 onion;
a bunch of green onions;
black pepper;
1 tbsp. salt.

Manufacturing:

Clean and chop the mushrooms. Boil for half an hour.
Boil the chicken. Cook the soup in the remaining broth. Cut the meat into pieces.
Add mushrooms and diced potatoes to the broth. Cook for 15 minutes.
During this period of time, fry the diced onion and grated carrots.
Add vegetables to soup. Cook for another 5-7 minutes.
Salt and pepper the soup. Add green onion rings.

Cheese puree soup with boletus

Boletus mushrooms can be a good decoration for cheese soup. They perfectly complement the thick thickness and add a soft, creamy flavor to the ending mushroom accord.

Ingredients:

2 processed cheese;
200 gr. mushrooms;
1 onion;
4 potatoes;
dill and parsley;
1 tbsp. salt;
a pinch of black pepper.

Manufacturing:

Clean and chop the mushrooms in advance. Boil in a deep frying pan - this will take you 30-40 minutes. At the end of the process, lightly fry the boletus mushrooms. They should crackle - this means the mushrooms are ready.
Cut the potatoes into cubes and boil.
While the potatoes are cooking, add the cheese. Cut them into pieces - they will dissolve faster.
Cook until the cheese is completely melted.
Chop the onion into cubes and fry. Add to soup. Salt and pepper.
Grind all ingredients with a blender.
Add mushrooms to the soup. Garnish with finely chopped herbs.

Boletus and boletus soup with croutons

Quite often, mushroom pickers immediately collect a number of species of mushrooms. You need to be able to combine them in one dish. But boletus mushrooms are very good to cook together with boletus mushrooms - they have the same cooking time and completely complement each other.

Ingredients:

150 gr. boletus;
150 gr. boletus;
3 potatoes;
2 tomatoes;
2 processed cheese;;
1 onion;
1 tbsp. salt;
a bunch of greens - dill, parsley, green onions;
3 pieces of wheat baguette (can be replaced with crackers);
2 garlic cloves;
vegetable oil.

Manufacturing:

Cut the baguette into thin slices, fry in a frying pan with garlic in oil.
Wash the mushrooms, remove all dirt. Slice and boil for 30 minutes.
Chop tomatoes and onions into cubes. Cut the potatoes into cubes. Add vegetables to soup. Cook for 10 minutes.
Cut the cheese into pieces and add to the soup. Stir constantly. Cook until completely dissolved.
Add salt during the process. Before serving, sprinkle the soup with herbs and add croutons.

Boletus mushrooms will make any soup more aromatic and tastier. In addition, they are very useful - they are recommended for high sugar and low phosphorus.

Boletus soup

Ingredients

Fresh boletus mushrooms – 500 g

Potatoes – 2 tubers

Onions – 2 heads

Soup vermicelli – 100 g

Butter – 50 g

Parsley - to taste

104 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

Now I have homemade mushroom soup made from new boletus mushrooms for lunch. Oh, and soups made from forest mushrooms are delicious – light and fragrant. Before the main preparation of the soup, boletus mushrooms are previously boiled in salted water until tender.

Recipes Boletus soup

Fresh boletus mushrooms and their soup

Potatoes – 2 pcs.

Onion – 1 pc.

Vermicelli – 1 tbsp. l.

Boil in a small amount of water with salt.

New boletus soup

Boletus mushrooms – 500 Gry

Bunch of greenery – 1 piece

Carrots – 1 piece

Salt, pepper, allspice – To taste

Wash and soak the mushrooms for 1.5 hours in cool salted water. Then wash, cut and throw into the pan. Cook for half an hour after boiling.

Meanwhile, lightly fry the onions and carrots.

Boletus mushroom soup

Bay leaf – 2 pieces

Pepper, herbs, sour cream - To taste

Carrots – 1 piece

Boletus mushrooms – 500 Gry

Garlic – 2 cloves

Potatoes – 2 pieces

Cut the potatoes into pieces, finely chop the greens.

Cut the onion into small cubes and grate the carrots.

Boletus soup

Potatoes – 2 pcs.

Onion – 1 pc.

Throw a briquette of mushrooms into boiling water (approximately 2 liters) (I have 300 grams frozen)

Fry onions and carrots.

Frozen boletus soup

Pepper - . Taste

Greenery - . Taste

Garlic – 2 cloves

Carrots – 1 piece

Potatoes – 2 pieces

Boletus mushrooms – 500 Gry

Salt - . Taste

Bay leaf – 1 piece

Onion – 1 piece

Sour cream - . To taste (optional)

1. Cut the potatoes into small pieces.

2. Grate the carrots using a borage grater or grind them in a blender.

3. Then finely chop the onion.

4. Chop the greens.

5. Place boletus mushrooms, directly frozen, into boiling salted water and cook for 20 minutes, skimming off the foam from time to time.

Bean soup with boletus

150 g canned white beans

1 large onion

1200 ml vegetable broth (or water)

1 medium carrot

200 g boletus mushrooms, new or frozen

salt, dark ground pepper

100 g canned red beans

2 tbsp. l. extra virgin olive oil

Peel the onion and carrots and chop as desired. Chop the mushrooms coarsely.

Heat the olive oil in a frying pan, sauté the onion, stirring constantly, until it becomes transparent and soft, 2-3 minutes. Add carrots and continue to cook, stirring, over low heat until soft. Lastly, add the mushrooms, add salt, pepper and fry on medium.

Boletus mushroom soup

Onions – 1 piece

Boletus mushrooms – 100 Gy

Sour cream – 250 G

Carrots – 1 piece

Wheat flour – 1 Cup (2 tablespoons for dressing, the rest for dumplings)

Bay leaf – 3 pieces

Potatoes – 6 pieces

Ghee – 2 tbsp. spoons

Ground black pepper – To taste

Cottage cheese – 200 G

Flavored peppercorns – 5-7 pieces

Sort the mushrooms, wash and chop. Soak them in salted water for 30 minutes. Then wash them and put them to boil in water. Skim off the foam.

At this time, chop the onion into cubes. Fry it in a spoon of oil until soft.

Later, grate the peeled carrots onto the onion on a small grater.

After 7 minutes, add mushrooms to the pan. And strain the broth from under them.