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 some 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 keep them on the fire for a little while 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!

Making butter soup

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Occasionally you can meet a person who turns out to be completely indifferent to mushrooms. Surely, everyone has pleasant memoirs from their youth about their time together with the older generation. Some people still go to the forests with their children a couple of times during the mushroom season, which lasts from spring to autumn, to bring back a full box of fragrant gifts from the forest. Boletus are frequent guests in mushroom boxes at this time, especially if there are shaded coniferous and deciduous forests nearby.

Butterfly is a mushroom loved by gourmets. Although its taste properties do not belong to the highest group, it is still not in vain that it occupies a worthy second place. Of the fifty types of butter, there is not a single poisonous one, which means that eating butter in any form, boiled, pickled, fried, does not bring danger, but indescribable pleasure and benefit.

Selection and preparation of ingredients
Recipes for making butter soup
- Traditional
- With pasta
- Dried butter with pearl barley
- From frozen butter
- From the new ones
- With fried butter
- Cream soup with melted cheese

Selection and preparation of ingredients

The process of sorting through butter mushrooms is quite labor-intensive: usually you need to select and discard wormy specimens from a large pile of mushrooms. Since they grow nearby in large numbers, when collected, the count goes to hundreds. Not everyone loves the function of indispensable cleaning of the cap: due to the oily skin, which gives the oiler its name, it tends to slip out of hands, while the film itself can be cleaned quite simply by hand without the help of a knife. The stem should also be cleaned of moss, needles, leaves, soil and other plant contaminants.

After cleaning, rinse the mushrooms three times in salt water, observing the proportions: 1 tbsp. l. salt per 1 liter of water. Change the water in the container, then wash any fungus under running water. Sort the mushrooms: feel free to cut the larger specimens, it is better to leave the small ones completely for pickling. After this, you can boil the mushrooms for 15 minutes in salted water and discard them for future use, or you can freeze them raw - peeled butternuts are convenient for freezing for the winter, they are stored better than champignons, and at the same time, when thawed, they completely retain their authentic taste.

Recipes for making butter soup

An inexhaustible number of options for mushroom soups are united by lightness and simplicity in production, gentle taste, and unique smell. Soup cooked in chicken broth turns out breathtakingly tasty, and a spoonful of sour cream, cream or mayonnaise, added when serving the finished dish, will instantly correct the color, turning black mushroom broth into snow-white, perfectly soften the taste, and increase nutritional value.

The fat and calorie content of boletus mushroom soup increases if you add meatballs, white beans or soft cheese to it. It is better to add dill, parsley, green onions or herbs to ready-made soup. Garlic gives the mushroom dish (the first dish based on mushrooms) an extraordinary piquancy; it can be grated separately, created as a sauce, or served with croutons for soup.

Lenten soup with butter

Mushroom soup made from new boletus is very tasty, fragrant and nutritious. This is the first dish that both adults and children adore, and those who care about their own figure can safely include it in their diet, because it does not contain many calories and is dietary.

When we went into the forest to pick strawberries, and in a young pine planting I found a small clearing with mushrooms, I couldn’t pass by and picked up a narwhal. I prepared two delicious dishes with them: for lunch - the soup in question, for dinner - potatoes with butter.

They were eaten with pleasure, even the next day there was nothing left

Butter mushroom soup

All products are ordinary and available.

What is necessary:

Boletus mushrooms – 200 gr;
Water – 2 liters;
Carrot – 1 piece;
Onion – 1 piece;
Zucchini (optional) - 100-200 g;
Salt – 1 tsp;
Bay leaf – 1 pc.

Step by step recipe with photos

This is what mushrooms just brought from the forest look like.

They need to be cleaned of debris and the skin removed from the cap. After all, it is very narrow, sticky and slimy, a lot of dirt and bacteria linger on it, and they are very difficult to remove, so the right decision is to clean and remove it. It can also spoil the aesthetic appearance of the prepared dish. Rinse them well in water and you can start cooking.

How long to cook butter for soup

Before you start cooking something from wild mushrooms, you need to boil them. Place in a saucepan with water and bring to a boil. Remove from heat, place the mushrooms in a colander, rinse with running water and send again to cook. Now, after boiling, remove the resulting foam and cook over medium heat for 25 minutes. We filter and rinse, let the water drain and you can begin the upcoming preparation of any tasty dish.

Mushroom soup from new boletus: recipes from Russian cuisine

A rich mushroom soup made from new boletus will not leave anyone phlegmantic, so even the title evokes an appetite. The freshest boletus and the soup made from them can greatly vary your home menu. In addition, mushroom soup made from new boletus mushrooms will become your favorite dish as soon as you try it.

The main ingredient for mushroom soup, naturally, is mushrooms - boletus, boletus, honey mushrooms, etc. And the hostess herself chooses additional products in the preparation of the dish.

Mushroom soup from new boletus: recipe for first course with pearl barley mushrooms

We suggest preparing soup from new butterflies according to a Russian recipe with the addition of pearl barley.

pearl barley - 1 tbsp;
potato tubers - 4 pcs.;
carrots - 4 pcs.;
onion - 2 pcs.;
boletus - 400 g;
sour cream;
butter - 2 tbsp. l.;
spices - to taste;
parsley;
salt.

Boil the pearl barley over low heat for about 4 hours until the water becomes thick.

Boil the butter for 20 minutes with salt, drain and cut into slices.

Cut the onion into cubes, fry in 1 tbsp. l. butter until golden brown, add mushrooms to the pan and let simmer for 15-20 minutes.

Add diced potatoes and carrots to the pan with pearl barley and cook until tender.

Add the contents of the frying pan to the barley and vegetables and cook for 5-7 minutes.

Salt, add spices that you like, and bay leaf.

Turn off the stove and add the remaining butter.

Cover the pan with a lid and let it sit for about half an hour.

Before serving, add 1 tbsp. l. sour cream into a plate and sprinkle with parsley.

Mushroom soup made from new boletus is considered not only tasty, but also healthy.

How to cook soup from new butter: recipe with photo

A lovely variation of soup made from new boletus (we offer a recipe with photos) is puree soup.

fresh boletus - 300 g;
water - 2.5 l;
snow white potatoes - 4 pcs.;
carrots - 1 medium piece;
reddish bell pepper - 2 pcs.;
olive oil - 3 tbsp. l.;
onions - 3 pcs.;
green dill;
spices - salt, pepper.

Boil the butter, cut into slices and fry in oil for 15 minutes.

Peel the onion and cut into half rings, combine with mushrooms and simmer for 5-7 minutes.

Pour water over diced potatoes and carrots and cook for 20 minutes.

Cut the bell pepper in half, remove the seeds, pour over boiling water and remove the skin.

Add pepper to mushrooms and onions and simmer for 7-10 minutes.

Add the contents of the frying pan to the vegetable broth and cook over low heat for 15 minutes.

Add salt and black pepper, remove from heat and use a blender to blend until pureed.

Before serving to guests, add a few drops of olive oil to each plate and sprinkle with chopped green dill.

This amount of soup is enough for 5-6 servings.

How to make soup from new boletus in meat broth

Instead of vegetable broth, you can use meat or chicken broth for mushroom soup.

So, how to make soup from new boletus in meat broth? We offer a simple first course recipe that will amuse your family with a brand new flavor bouquet.

meat broth - 2.5 l;
boletus - 500 g;
onion - 2 pcs.;
carrots - 2 pcs.;
potatoes - 5 pcs.;
vegetable oil;
cream - 50 g;
salt;
paprika - 0.5 tsp;
basil greens.

Boil the mushrooms, drain the water, cut into cubes and fry in oil until the water evaporates.

Place potatoes and diced carrots into the meat broth and let simmer for 25 minutes.

Chop the onion and fry until transparent, combine with mushrooms, simmer for 5 minutes.

Add cream to the mushrooms and onions and let simmer for 3-5 minutes.

Combine all the products in the meat broth, add salt, add paprika and let it boil for 7-10 minutes.

Before serving, decorate each plate with basil leaves.

Now you understand how to cook butter soup in meat broth. Start entertaining your family with this delicious dish.

Recipe for mushroom soup from new boletus with meatballs

We would like to offer a recipe for mushroom soup made from new boletus with meatballs. This option is perfect for those who love both mushrooms and meat.

boletus - 300 g;
water - 3 l;
onion - 2 pcs. + 1 for minced meat;
carrots - 2 pcs.;
potatoes - 5 pcs.;
rice - 3 tbsp. l.;
minced meat - 300 g;
vegetable oil - 3 tbsp. l.;
green dill - 1 bunch;
salt;
ground black pepper;
garlic - 2 cloves.

Pour 3 liters of water into a saucepan, let it boil and add rice, diced potatoes and cook until the goods are ready.

Boil the mushrooms for 15-20 minutes, discard in a colander and cut into slices.

Combine onion, chopped into half rings, grated carrots and chopped mushrooms in a frying pan. Fry over low heat until the water from the mushrooms evaporates.

Finely chop the onion and green dill, mix with the minced meat, add salt, add pepper and roll into small meatballs.

Add the mushroom and vegetable mixture to the rice and potatoes and let simmer for 10 minutes.

Add meatballs to the soup, add garlic chopped into small cubes and simmer for 5-7 minutes.

Before you cook soup from new butter, you need to pay special attention to the main ingredient. Butter should be fresh, worm-free, with a pleasant forest smell.