How to cook soup from boletus: home recipes

Fruit bodies are an excellent source of protein, so necessary for the human body. Mushrooms should be consumed at least 2-3 times a week, as they are useful for the gastrointestinal tract. Especially useful is a soup made from boletus.

How to cook soup from boletus mushrooms, several homemade recipes presented in the article will tell. No one can resist a fragrant and satisfying first course made from wild mushrooms. Any fruiting bodies used for the soup: pickled, salted, fresh, or dry - all will make it taste amazing.

Recipe for fresh boletus mushrooms soup with chicken

A recipe for fresh boletus boletus mushrooms soup is suitable for those who have recently suffered a disease. A light and nutritious first course will help restore strength after and cheer up.

• 300 g chicken (chicken leg);
• 400 g of mushrooms;
• 1.5 liters of water;
• 3 tbsp. l rice;
• 4 potatoes;
• Vegetable oil;
• 1 carrot and onion;
• 1 clove of garlic;
• Salt to taste.

Use the recipe with a step-by-step photo when preparing soup from fresh boletus.

How to cook mushroom soup with fresh noodles with vermicelli: a step by step recipe

Mushroom soup made from boletus with noodles is always popular in Russian families. Therefore, do not neglect the classic version of the dish, take it on a note.

• 600 g of mushrooms;
• 1 tbsp. noodles;
• 6 potatoes;
• 2 carrots;
• 1 onion;
• Butter;
• Salt to taste;
• 1 leaf of laurel;
• 3 peas of black pepper;
• Sprigs of parsley.

How to cook soup from fresh boletus, you can learn from the step-by-step description of the recipe.

1. After cleaning, wash the mushrooms, cut into slices and boil for 10 minutes.
2. Drain the water, transfer the mushrooms to the pan, where the soup will be boiled and pour water.
3. Allow to boil and pour cubes of potatoes, previously peeled and washed.
4. Dice the onions and carrots, put in a frying pan with melted butter and fry until cooked.
5. Once the potatoes and mushrooms are cooked for 15 minutes, add the roast and continue cooking for another 15 minutes.
6. Send the vermicelli to the soup, when the potatoes are completely boiled, mix.
7. Simmer for 5-7 minutes, add salt to taste, peppercorns, bay leaf.
8. Remove from the stove, let stand for several minutes and serve to the table, decorating each bowl of soup with several leaves of parsley.

Recipe for frozen boletus mushrooms soup with lemon

Many housewives prefer to freeze part of the mushroom crop to cook mushroom soup from frozen boletus in the winter. Slices of lemon added to the soup will not only decorate the dish, but will also add sophistication.

• 500 g of mushrooms;
• 2 onion heads;
• 7 potatoes;
• 1 carrot;
• Butter - for frying;
• 1 lemon;
• 1.5 liters of water;
• Salt to taste;
• ½ tsp ground black pepper.

Using the step-by-step description of the recipe for mushroom soup from frozen boletus, you can cook a stunningly delicious first course.

1. Mushrooms should not be thawed, but directly put in a pan, pour cold water and put on low heat.
2. Peel the potatoes, cut into strips, rinse well in water, and as soon as the mushrooms boil, put the potatoes in them.
3. Peel the carrots, wash, cut into small cubes and introduce them into boiling water 10 minutes after the potatoes.
4. Peel the onion, cut into cubes and fry in melted butter until brown, but not brown.
5. After the carrots boil for 10 minutes, add the frying, salt to taste and black pepper.
6. Stir, let it boil for 10 minutes, turn off the heat and leave the pan with soup on the pee for several minutes.
7. In each serving plate with soup, put 1 thin slice of lemon and serve.

How to make a frozen soup of boletus with tomatoes

If you want to cook an unusual first dish, make it with tomatoes. The recipe for frozen boletus with tomato mushrooms soup will pleasantly surprise you with its taste.

• 2 l of chicken or meat broth;
• 500 g of mushrooms;
• 2 onions;
• 5 potatoes;
• 200 g of meat (boiled);
• 6 tomatoes;
• Vegetable oil;
• Salt to taste;
• 2 tbsp. l chopped greens (any).

How to make soup from frozen boletus with the addition of tomatoes, will tell a detailed description.

1. Defrost mushrooms, squeeze out excess liquid with your hands and cut into slices.
2. Cut the boiled meat and peeled potatoes into cubes, put in the broth and cook for 20 minutes.
3. Release the onion from the husk, cut into cubes and fry in oil until soft.
4. Pour the tomatoes over with boiling water, then immediately with cold water, remove the skin from them and cut out the seals near the legs.
5. Add mushrooms to the onion, continue frying for another 15 minutes.
6. Put tomatoes into slices in mushrooms and onions, fry for 10 minutes.
7. Put everything in the soup, mix, salt to taste and simmer for 5-7 minutes.
8. Let stand for a while on the stove turned off and when serving, pour greens into each plate for decoration.

Dried boletus soup with tomato paste

Soup made from dried boletus according to the recipe with tomato paste has special taste properties. In addition, this dish is prepared very simply.

• 100 g of mushrooms;
• 1.5 liters of water;
• 2 pcs. pickles;
• 2 pcs. onions and carrots;
• 3 tbsp. l tomato paste;
• 4 potatoes;
• Sour cream, salt and herbs to taste;
• 1 tbsp. l capers;
• 2 tbsp. l flour;
• Vegetable oil.

If you don’t know how to cook soup from boletus, pay attention to the step-by-step description of the preparation.

1. Mushrooms are thoroughly washed from pollution, soaked in cold water and left overnight. Water does not pour out, but is left for soup.
2. Mushrooms are cut into slices, laid out in the water in which they are soaked, and simmer for 15 minutes.
3. The potato is peeled, diced, washed in water and laid out in mushrooms, cooked for 15 minutes.
4. Cucumbers rub on a grater, onions are chopped after cleaning, carrots rub on a coarse grater.
5. First, the onion is fried in oil, then carrots are added and again fried for 5-7 minutes.
6. Flour is introduced, thoroughly mixed and tomato paste with cucumbers is added, stewed for 10 minutes.
7. Everything is laid out in a potato with mushrooms, cooked for 20 minutes, salt is added to taste, cut into slices of caper.
8. Leaves on the cooker turned off for 10 minutes. When served, it is decorated with sour cream and chopped herbs.

Soup of dried mushrooms of boletus with bulgur

To cook delicious mushroom soups in the winter, you need to stock up on the dried gifts of the forest. How to cook soup from birch bark with the addition of bulgur, so that even fastidious gourmets like the dish?

• 3 handfuls of mushrooms (medium);
• 2 onion heads;
• 1 carrot;
• ½ tbsp bulgur;
• 4 potatoes;
• 1.5 liters of water;
• 2 peas of black and allspice;

1/3 tsp dry dill;

• Butter;
• Salt to taste;
• 3 tbsp. l lemon juice.

The proposed recipe with a photo of making soup from dried boletus with bulgur will be useful to novice cooks in order to better remember the process.

1. Pour dry birch mushrooms with warm water and leave to swell for 3-4 hours.
2. Top up the water in which the mushrooms swell, clean to the volume needed to make the soup.
3. Cut the mushrooms into slices, add the diced potatoes and cook on medium heat for 20 minutes.
4. Rinse the bulgur in cold water, add it to the potatoes with mushrooms and cook for 20 minutes.
5. Peel the onions and carrots, cut into cubes and fry in oil until golden brown.
6. Add the frying to the soup, salt to taste, add pepper, dill and boil for 10 minutes.
7. Pour in lemon juice, turn off the stove and leave the saucepan with soup to brew.

Roasted boletus with celery soup

Soup made from fried boletus will appeal to everyone who tastes it. The aroma and taste of this first dish will not leave anyone indifferent.

• 400 g of mushrooms;
• 5 potatoes;
• 1 tbsp. l dried celery;
• 1 onion;
• 1 liter of water;
• 4 tbsp. l olive oil;
• 200 ml cream;
• Salt;
• Greens - to taste;
• ½ tsp ground pepper.

How to make soup from boletus mushrooms, you can find out from the detailed description.

1. Wash the mushrooms, cut into slices and fry in oil until golden brown.
2. Add the onion into cubes and continue frying for another 5 minutes.
3. Peel the potatoes, wash and cut them into strips, add water and cook for 15 minutes.
4. Add celery, boil for 2-3 minutes, chop with a blender and then add mushrooms with onions.
5. Pepper, add salt to taste, pour cream, mix.
6. Serve in portioned dishes, garnished with herbs to taste.

Delicious birch soup cooked in a slow cooker

This delicious soup made from birch bark cooked in a slow cooker can be a highlight even for a festive table.

• 500 g of boiled mushrooms;
• 1.5 liters of water;
• 2 carrots and onions;
• 4 cloves of garlic;
• 5 potatoes;
• Vegetable oil;
• Parsley;
• 200 ml cream;
• Salt to taste;
• 1 clove.

We suggest using a step-by-step description of the recipe, showing how to cook soup from birch bark in a slow cooker.

1. Cut the boiled mushrooms into slices, put in the bowl of the crock-pot, where 3 tbsp. Have already been poured. l vegetable oil, and fry, setting on the panel mode "Frying" or "Baking".
2. Peel onions and carrots, chop as you like, add to the mushrooms and continue to fry in the selected mode until the vegetables are ready.
3. After cleaning, wash the potatoes, cut them into cubes, put them in the bowl and pour water.
4. Turn on the “Soup” mode and cook until the sound signal.
5. In 5 minutes before the end of the program, open the slow cooker, salt, enter the diced garlic, cream, cloves and parsley.

How to cook mushroom cream soup from boletus

Cream soup made from boletus - an excellent combination of mushrooms and soft cream. Two simple ingredients make an ordinary soup a real restaurant dish.

• 500 g of mushrooms;
• 1 onion;
• 2 cloves of garlic;
• 50 g butter;
• 3 tbsp. l vegetable oil;
• 700 ml of chicken stock;
• 200 ml cream;
• 2 tbsp. l flour;
• Salt to taste;
• A pinch of nutmeg;
• Dill or parsley.

How to cook mushroom soup from boletus, learn by looking at the step-by-step description of the process.

1. Mushrooms are washed, cut into slices, onions are cut into cubes, garlic is chopped finely with a knife.
2. In a frying pan, vegetable oil is heated, half the butter is added, and the onion and garlic are simmered over a low heat until golden brown.
3. Mushrooms are added and browned over low heat.
4. In a separate pan, the second half of the butter is melted and flour is added.
5. Mix and fry until creamy color, pour the broth and bring to a boil.
6. It is poured into a pan, onions with mushrooms are added, salted, spices and spices are introduced.
7. It is boiled from the moment of boiling for 2 minutes, is removed from the heat and crushed using an immersion blender.
8. Cream is poured in, the fire turns on again and the soup is brought to a boil, this will allow the mass to get a thick consistency.
9. Served hot, garnished with parsley or dill.

Shrimp mushroom soup puree recipe with shrimp

The recipe for mushroom soup puree from boletus can be made more refined if you add shrimp.

• 500 g of pickled mushrooms;
• 200 g large peeled shrimp;
• 600 g of chicken stock;
• 3 tbsp. l butter;
• 2 onions;
• 1 stalk of celery;
• 1 tbsp. l potato starch;
• 1 tbsp. cream;
• 2 tbsp. l chopped parsley;
• Salt.

A gentle, thick and aromatic soup made from birch bark prepared according to a step-by-step recipe will be useful even for children.

1. In 200 ml of chicken stock, heat the shrimp and put on a plate, covering with a lid.
2. Pour the broth into a saucepan, add the rest, then chop the pickled mushrooms and fry in butter.
3. Add diced onions and celery, fry until soft.
4. In the boiling broth, add mushrooms, vegetables and cook for 15 minutes. over medium heat.
5. Pour 200 ml of broth into a separate cup, add starch and beat until lumps disappear.
6. Puree the soup with a blender, pour the broth with starch, cook until thickened over low heat.
7. Pour in the cream, mix, turn off the heat and let the soup brew.
8. At the bottom of the serving plates, put the shrimp, pour the soup puree on top and sprinkle with herbs.

How to cook birch mushroom soup with bacon and wine

The recipe for the next mushroom soup from birch bark has a completely different taste, but the nutritional value will not be affected at all.

• 500 g of mushrooms;
• 150 g of bacon;
• 2 tbsp. l butter;
• 3 potatoes;
• 1 onion;
• 2 cloves of garlic;
• 2 tbsp. l flour;
• ½ tbsp dry white wine;
• 100 ml cream;
• 500 ml of broth (any);
• Chopped greens.

Check out the photo recipe for making mushroom soup from boletus.

1. Mushrooms and vegetables, peel, wash and chop: mushrooms, potatoes into slices, onions and garlic in small cubes.
2. Cut the bacon into slices and put in a saucepan, fry for 10 minutes.
3. Add onion, fry 7 min., Add garlic, fry 3 min.
4. Add mushrooms, salt and fry 15 min. over low heat.
5. Using a slotted spoon, get a small amount of mushrooms with bacon and onions, put in a separate plate.
6. Pour wine into the remaining mass, add flour, mix.
7. Introduce potatoes, let simmer for 10 minutes, pour in the broth, bring to a boil.
8. Reduce the fire to a minimum and cook for 20 minutes.
9. Pour in cream, salt, remove from heat and grind with a blender
10. Add deferred mushrooms with onions and bacon, mix.
11. Serving to the table, pour in each plate a little chopped greens for decoration.