Soups from butter: recipes from fresh and frozen mushrooms

Mushroom soup is an integral part of every family’s daily and festive menu. And in the fall, when the time for “silent hunting” is in full swing, the first mushroom dish very often “stays” on the table. I must say that mushroom soups are especially popular not only in Russia, but throughout the world. In addition to the main ingredient, a variety of products are added to this dish.

In the period of heavy autumn rains, it is impossible to forget about the oil crop. These fruit bodies, due to their refined taste and amazing aroma, are most often used for making soups. The first dishes from these mushrooms, despite their simplicity, are extremely tasty and nutritious.

In this article, we will look at how to cook soup with oils in various variations. The following methods will help you add variety to the category of your first courses. It remains only to choose suitable recipes for soup from butter, and you can surprise your home with a new culinary masterpiece.

How long does it take to cook butter for soup?

To learn how to cook soup from fresh butter, you need to familiarize yourself with a few simple rules for their preliminary processing.

As you know, these mushrooms are characterized by a sticky oily film on hats, on which a lot of forest debris is always collected: dirt, sand, coniferous sawdust, etc. Therefore, it is necessary to carefully remove this slippery skin. This can be done with a knife dipped in vegetable oil, or an ordinary dry sponge.

Soaking mushrooms in water during cleaning is strictly not recommended. Only after the process it is allowed to fill the oil with a solution of water and salt for 20 minutes. This component perfectly removes residual dirt hidden in the pores of the fungus. Then the fruiting bodies must be rinsed under running water and proceed to heat treatment.

How long does it take to cook butter for soup? Everything will depend on how rich you want the first course. If you plan to cook a light soup, then the mushrooms should be boiled for about 25 minutes, drain the liquid and then proceed according to the recipe. And if you want to get a rich broth, then 10 minutes of cooking will be enough.

A little easier when it comes to frozen butter soup.The fact is that frozen mushrooms do not need preliminary boiling at all, since they have already gone through this process immediately before harvesting.

And how much to cook dried butter for soup? First of all, they need to be soaked in cool water for 2-3 hours, and then boiled for 15 minutes in a separate pan.

We present to you for all occasions a selection of the most delicious step-by-step recipes for mushroom soups from butter with a photo.

The recipe for mushroom soup with fresh butter and potatoes

Cooking soup from butter does not require special skills. Therefore, even a novice hostess can safely undertake such a procedure. In this recipe, the second main ingredient for the soup with butter will be potatoes.

• Water - 2.5 L;
• Fresh butter - 400 g;
• Potato tubers - 700 g;
• Onion - 1 small head;
• Fresh greens;
• Salt, pepper, bay leaf.

The recipe for fresh oil soup includes pre-boiling the fruit bodies in the aforementioned manner. It must be said that for young fungi this process is not considered mandatory.

So, dip the prepared mushrooms in a pot of water and put on medium heat, cook for 20 minutes.

Meanwhile, peel and rinse the potatoes, cut into small cubes.

Also peel the onion and cut it as small as possible.

After 20 minutes, send the potatoes to the pan and add salt to the desired taste.

10 minutes before readiness, we send onions to mushrooms and potatoes.

Season the almost ready soup with a mixture of ground peppers and throw a few leaves of lavrushka.

Remove from the stove and let it brew for 40 minutes.

Serve on the table, decorating each serving with chopped herbs. A delicious addition to this dish will be sour cream.

I must say that the recipe for mushroom soup made from fresh butter is very much appreciated among those who are on a diet, fasting or for some reason do not eat animal products.

How to cook mushroom soup puree from butter: recipe with photo

In modern Russian cuisine, mashed soups began to be used not so long ago, but this dish managed to gather a large number of fans in a short time.

We bring to your attention a recipe for mashed potato soup. This dish is distinguished by its delicate texture and rich rich taste.

• Water - 2 L;
• Boiled butterfish - 600 g;
• Carrots - 2 medium;
• Celery root - 250 g;
• Onion - 3 pcs.;
• Hot pepper - 10-15 g;
• Garlic cloves - 4-5 pcs.;
• Butter - 2 tbsp. l .;
• Salt, pepper - to taste;
• Fresh greens.

Prepared mushrooms dip in water and put on fire. After the oils, lay the peeled and diced celery. Boil both ingredients for 25 minutes.

During this time, you need to peel carrots, onions and garlic. Then separately in a deep frying pan in butter, fry these vegetables until half cooked.

Take a certain amount of mushroom broth directly from the pan and fill the pan with vegetables. Reduce heat and simmer the resulting mixture for 10 minutes.

Use a slotted spoon to catch the contents of the pan, transfer it to a pan for vegetables, mix.

Put the mass in portions in an immersion blender and grind to a puree state. Return the mashed potatoes to the pot with boiling broth.

Grind hot pepper, after removing seeds from it, and put in soup. Salt, pepper and simmer a few more minutes over low heat.

Serve delicious mashed potato soup, sprinkled with greens on each serving plate.

Cream soup of butter with white wine

A great option for cooking cream soup from butter for family and guests. This dish on the festive table will certainly be a success among the first courses.

• Boiled butter - 450 g;
• Ready chicken broth - 600 ml;
• Cream 20% - 150 ml
• Butter - 2 tbsp. l .;
• Dry white wine - 5 tbsp. l .;
• Ready Dijon mustard - ½ tbsp. l
• Salt pepper.

If you have not yet prepared chicken stock, then it's time to do this process. It is necessary to boil parts of the chicken in water with the addition of salt and ground pepper for about half an hour.We do not need meat for soup, so we need to remove it and use it at your discretion.

Separately, in a saucepan, melt the butter, put finely chopped mushrooms on top and simmer over low heat for 15 minutes.

Add cream, wine, broth and mustard to the oils, increase the heat to medium intensity. Bring to a boil, if necessary - add salt and pepper to taste.

Beat the mushroom mass until a creamy consistency is obtained.

Before serving cream soup from butter, you can put a slice of lemon or a couple of olives on each plate.

How to cook mushroom soup from butter in a slow cooker

The next version of mushroom soup made from fresh butter suggests a special household appliance - a multicooker. If you want to maximize the preservation of nutrients for this dish, then it's time to take advantage of this modern kitchen unit.

• Boiling water - 1 liter;
• Fresh oil - 450 g;
• Potato - 500 g;
• Onions and carrots - 70 g each;
• Olive oil;
• Spices - salt, pepper, seasonings;
• Parsley greens.

First of all, you need to boil fresh mushrooms separately for 10 minutes. Then drain the liquid, cool and cut into small pieces.

Cut the onions into cubes, put them in a multicooker bowl, greased with oil, and set the “Stewing” function for 50 minutes.

Chop the carrots in cubes and send after the onion, simmer for 10 minutes.

After pouring 1 liter of boiling water into the bowl of the device, put the mushrooms and cook for about 20-25 minutes. I must say that the duration of the process directly depends on the power of the multicooker, so the approximate time is indicated in the recipe.

During this time, you need to have time to peel and wash the potatoes, and then cut it into cubes with a thickness of 1.5 cm.

Send the tubers to the mushrooms, continuing to cook in the same mode for another 15 minutes.

After the beep, add salt, pepper and your favorite spices. Leave the oil soup to infuse in the slow cooker for about an hour, and then serve with finely chopped herbs and a spoonful of sour cream to the table.

How to cook butter soup in meat broth

Soup from butter on meat broth is a very hearty and rich dish. To cook it, you don’t have to go shopping to find products: you can certainly find the necessary components in your refrigerator or pantry.

• Beef, pork or chicken - 600 g;
• Water - 2.5 L;
• Boiled butterfish - 400 g;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Potato - 500 g;
• Bulgarian pepper - 1 pc.;
• Garlic - 3 cloves;
• Vegetable oil - for frying;
• Salt;
• Pepper.

The first step is to boil the meat broth - for this, beef on the bone will be the best option. But you can take any other meat.

Put the beef in a bowl of water and put on medium heat. When it boils, set the fire to minimum intensity, salt, pepper and count 1 h 20 min.

When the meat is cooked, remove it from the broth and use it at your own discretion, since it will not be needed in the preparation of the soup.

Mushrooms cut into slices 5 mm thick and put in the broth, cook for 20 minutes.

Diced carrots, bell peppers, onions and garlic, lightly fry in oil, and then send to the mushrooms.

Then add the potatoes, chopped into strips, and continue cooking for another 20 minutes.

In conclusion, you can put a couple of leaves of parsley and a few grains of black pepper.

The video below will also help to properly prepare a delicious soup from butter.

How to make cheese soup with oils

This recipe for a first course has a rich creamy mushroom flavor. So, cheese soup with oils will primarily appeal to lovers of these two ingredients.

• Water - 2.5 L;
• Butter (boiled) - 450 g;
• Potato - 5-6 tubers;
• Cream cheese - 180 g;
• Onions and carrots - 50 g each;
• Sunflower oil;
• Spices - salt, pepper;
• Green onion feathers - for decoration.

Before starting to prepare a recipe for soup from butter, it is recommended to send processed cheese to the freezer for a couple of hours. This is necessary in order to make it easier to work with this product in the future.

So, cut the boiled mushrooms into beautiful cubes and throw them into the water to boil. This process should take at least 20 minutes.

Peel the potatoes and cut into equal cubes. Then send them to boil for mushrooms until cooked.

Grind the peeled onions and carrots in small cubes, fry in oil and add to the soup.

Remove the cheese from the freezer and grind it using a fine grater. Salt, season with pepper and mix well, so that the cheese is completely combined with mushroom soup. Boil over low heat for another couple of minutes, and can be served, nicely decorated with chopped green onions.

Butter and Noodle Soup Recipe

Easy-to-cook, but very nutritious soup with oils and noodles is a frequent “guest” on the table of those who adhere to a slim figure and love to eat low-fat first courses.

• Water - 2.5 L;
• Potato - 300 g;
• Young peeled butterflies - 350 g;
• Ready noodles - 80 g;
• Onions and carrots - 1 small piece each .;
• Vegetable oil;
• Salt and favorite seasonings.

Noodles for mushroom soup can be prepared at home, but in this case we will use the purchased one. This will greatly save our time and effort.

Cooking mushroom soup from fresh mushrooms is oiled according to the following description:

We throw young fruiting bodies into a pot with water and cook for 20 minutes. If large specimens are used, then they need to be cut into pieces and boiled separately, and then follow the recipe.

Peel and chop the potatoes, send to the pan.

Meanwhile, "onion" and carrots, cut in half rings in a frying pan with oil, meanwhile.

Then we send the contents of the pan to mushrooms and potatoes, salt, add your favorite spices.

7 minutes before cooking, put the finished noodles. Very tasty butter soup is ready to eat!

Cooking Mushroom Soup with Butter and Chicken

Chicken soup with oils is perfect for lunch for the whole family. The aroma of the broth in combination with wild mushrooms will create an unforgettable taste. And although the dish is made very simple, it leaves behind a sea of ​​pleasant experiences.

• Parts of chicken - 600 g;
• Boiled butterfish - 300 g;
• Water - 3 L;
• Millet - 2 tbsp. l (with a slide);
• Potato - 3 pcs.;
• Onions, carrots - 1 pc.;
• Garlic - 1 clove;
• Bay leaf - 2 pcs.;
• Seasonings.

We prepare the broth: we lower the chicken parts into the water and set it on the fire to cook. You can take any chicken meat: breast, drumsticks, carbonate, wings or skeletons.

When it begins to boil, pour the butter diced into cubes and cook for half an hour, periodically removing the foam formed from the broth surface.

Peel potatoes with carrots, cut and send to boil in the broth.

When the potatoes are cooked in half, throw the millet and finely chopped onions.

5 minutes before cooking, put chopped garlic in the soup, salt and season with spices.

When the soup with oils and chicken is ready, we throw leaves of lavrushka and turn off the fire. Let us brew for 20 minutes, and you can call for a sample of home.

Milk Soup with Oils: First Dish Recipe

At first, it may seem that the products are completely incompatible with each other. However, having tasted milk soup with oils at least once, it will immediately become one of your favorite first courses.

• Boiled butterfish - 600 g;
• Water - 1.5 L;
• Homemade milk - 0.5 l;
• Potato - 5-7 pcs.;
• Butter - 1.5 tbsp. l .;
• Garlic - 2 cloves;
• Onions and carrots - 1 pc.;
• Salt, pepper, seasonings (optional);
• Greenery.

After the heat treatment of the oil, we throw it into the water and cook for 15 minutes over medium heat.

Meanwhile, cut the peeled potatoes into cubes or sticks.

Peel onions, garlic with carrots and chop finely. We send to a preheated pan with oil and fry a little.

Transfer the skimmer from the pan with a slotted spoon to a pan for vegetables and fry for 5 minutes. Pour in milk, add spices, mix and simmer for another 5 minutes.

Meanwhile, pour the potatoes into the broth and cook until tender.

Then we send the contents of the pan to the pan, reduce the heat to a minimum, cook for about 3 minutes and add the greens.

Before you get away from the stove, you will notice your family at the table with spoons in their hands.

The recipe for mushroom soup from frozen butter

On cold winter days it is almost impossible to make soup from fresh forest oil due to their absence. In this case, each hostess will come to the aid of frozen mushrooms. I must say that a similar preparation for the winter can be used in any dish, but today we will focus on the recipe for soup from frozen butter.

• Water - 1.5 L;
• Frozen butterflies - 450 g;
• Potato tubers - 4-5 pcs.;
• Onion - 1 head;
• Carrots - 1 pc.;
• Bulgarian red pepper - 1 pc.;
• Flour - 3 tsp;
• Salt pepper;
• Butter - 1 tbsp. l

It is necessary to get the frozen mushrooms in advance and leave them to thaw for 2-3 hours. Then cut them into small slices or slices, add water according to the recipe and cook on fire.

In the meantime, you need to peel and chop the potatoes with carrots - choose the cutting method at your discretion.

Shredded potatoes and carrots send to boil for mushrooms.

Chop finely chopped onions and bell peppers in a pan with butter and flour.

The contents of the pan are also sent to the pan and cook until the potatoes are ready.

Salt, pepper to taste, mix and remove from the stove.

Adhering to the recipe for step-by-step preparation of soup from frozen butter, you are sure to make it very tasty and fragrant.

How to make mushroom soup with canned butter

It turns out that you can make the first dishes not only from fresh, dried and frozen mushrooms. We suggest you learn how to cook mushroom soup from canned mushrooms for the winter.

• Pickled butter - 0.5 L jar;
• Potatoes - 6-7 pcs.;
• Water - 2 L;
• Onions and carrots - 1 pc.;
• Slices of garlic - 2 pcs.;
• Butter - 1.5 tbsp. l .;
• Spice.

We put water on the fire, add our favorite spices (except salt) to it and bring to a boil.

Dice the potatoes and send to cook until tender.

We uncork a jar of mushrooms, if necessary - cut into pieces, and then, together with the marinade, spread to the finished potato.

Fry small cubes of onions, carrots, and also garlic in vegetable oil and send after the mushrooms.

We cook all together for about 10 minutes, if necessary - add. If you wish, you can add 1 tsp. Sahara.

Turn off the fire and wait for the soup to infuse a little. This first dish when serving will be wonderful combined with sour cream or mayonnaise.

Mushroom soup from butter with prunes and raisins

Mushroom soup from butter with prunes and raisins has not only a refined taste, but also another important feature. The fact is that due to the disinfecting properties of prunes, the first dish will not deteriorate for a long time.

• Boiling water - 2 tbsp .;
• Water - 2.5 L;
• Boiled butterfish - 350 g;
• Onion - 50 g;
• Potato - 600 g;
• Prunes (seedless) - 70 g;
• Raisins (seedless) - 120 g;
• Flour - 15 g;
• Sunflower oil - 30 g;
• Salt;
• Fresh greens.

Raisins and prunes are soaked in 2 tbsp. boiling water, then filtered, and the liquid is poured into a pan with water.

Mushrooms are cut into small pieces, spread in a pan and set to cook.

Dice potatoes and send to the mushrooms.

Meanwhile, fry the onion, chopped in cubes in butter and flour, and add a little mushroom broth from the pan. Stirred, and 10 minutes before cooking, return to the container with an almost ready soup.

Next add raisins with prunes and salt.

Served on the table, beautifully decorating each serving with greens.

Recipe for mushroom soup with minced meat

A sophisticated recipe for mushroom soup from minced meat with minced meat will perfectly complement a romantic evening or a festive feast. I must say that the flavor combination of beef and mushrooms has long been used in cooking.

• Ground beef (low-fat) - 500 g;
• Water 1.5 L;
• Durum wheat spaghetti - 100 g;
• Boiled butterfish - 200 g;
• Onion - 1 pc.;
• Dry red wine - 3 tbsp. l .;
• Garlic cloves - 3 pcs.;
• Green onion feathers to taste;
• Salt, ground pepper mixture.

Fry minced meat with finely chopped onions in a pan and send to a pot of water, previously set on fire.

Cut the mushrooms into medium cubes, send to the minced meat and cook everything together for about 15 minutes.

Pour spaghetti, bring to a boil, reduce heat and cook under a closed lid until cooked for 7-8 minutes.

2 minutes before turning off the stove add salt, garlic, pepper and wine.

Chop the green onion feathers and then garnish each serving with serving.

Mushroom soup with mashed potatoes and pumpkin: step by step recipe with photo

Do not let this unusual combination of products scare you! Mushroom soup with mashed potatoes and pumpkin will certainly delight you with its taste and aroma.

• Water - 0.5 L;
• Boiled butterfish - 300 g;
• Purified pumpkin - 600 g;
• Peeled potatoes - 3 medium pcs.;
• Garlic - 2-3 cloves;
• Butter - 1 tbsp. l .;
• Cream - 80-100 ml;
• Salt, ground black pepper.

Melt the butter over medium heat and lay the finely chopped garlic cubes, lightly fry.

We send the chopped butter into the pan to the garlic and fry with the lid open for 10-15 minutes.

In a pot of water, cook diced potatoes with pumpkin. When the vegetables are ready, salt, pepper and simmer over low heat for another 2 minutes.

Pour the contents of the pan into the pan, add cream and turn the mass into a puree state with a blender. We warm our first dish on the stove for another 2-3 minutes, and we can already prepare plates for tasting.

Following the above recipe with a step-by-step photo, mashed soup of butter with pumpkin will definitely make a pleasant impression on your guests and home.

How to cook mushroom soup from butter with tomato paste

The following recipe for oil soup with a step-by-step photo will help you diversify your culinary menu in the “First courses” category. Just start cooking and wait for the hungry households to come running in the smell.

• Water - 2.5 L;
• Fresh or frozen butterflies - 450 g;
• Potato - 400 g;
• Carrots - 60 g;
• Tomato paste - 70 g;
• Garlic - 3 cloves;
• Bay leaf - 2 pcs.;
• Black pepper (peas) - 5-7 pcs.;
• Salt;
• Fresh greens.

How to cook mushroom soup from butter with tomato paste?

Fresh mushrooms must be boiled separately for about 10 minutes. Frozen fruiting bodies can not be thawed, but used immediately.

So, put the oil in the water and send to the stove to boil.

Meanwhile, peel and slice the potatoes. We send it to the broth and cook until tender.

We also peel the carrots and rub on a coarse grater. We spread it in a pan with vegetable oil and, stirring, fry for 3 minutes.

Add tomato paste and chopped garlic to the pan. Take a few tablespoons of the broth and pour to tomato paste, mix, salt, pepper. We simmer on low heat for about 7 minutes and send to the pan.

Salt, drop the bay leaf, turn off the stove and let it brew for 15 minutes.

We decorate with greens and ... admire the new dish of guests and home.

Mushroom soup butter with cabbage

The original Russian dish - mushroom soup butter with cabbage. Try it, you will definitely enjoy this taste!

• Water - 1.5-2 l;
• Boiled boletus mushrooms - 400 g;
• White cabbage - 250 g;
• Carrots and onions - 1 pc.;
• Garlic - 2 cloves;
• Celery stalk - 2 pcs.;
• Spices - salt, black pepper grains;
• Lavrushka - 2 leaves.

The following steps will show you how to cook oil soup with the addition of cabbage?

Put water on the stove and bring it to a boil.

Immerse the mushrooms in it and boil for at least 5 minutes.

Then send chopped cabbage to the mushroom bowl.

After 2-3 minutes, add onions, carrots, celery and garlic, chopped into small cubes. Boil the soup for about 15 minutes, salt, pepper, put the bay leaf, turn off the stove and let the soup “saturate” with taste.

The finished first course will be even tastier if served on a table with a spoonful of sour cream.

Soup with butter and chicken eggs

A wonderful light soup that makes the lunch meal fully completed. Indeed, in most families it is impossible to imagine a delicious lunch without first courses. So, we suggest you surprise your guests and learn how to cook butter soup with eggs and greens.

• Water - 2 L;
• Butter - 550 g;
• Carrots - 60 g;
• Potato - 500 g;
• Onion - 60 g;
• Chicken eggs - 2 pcs.;
• Vegetable oil - for frying;
• Dill, parsley - 1 bunch;
• Salt, pepper, bay leaf.

We prepare a soup with mushrooms with prescription oils with the following step-by-step description:

Important: for this dish you can take any oil: driedfresh or frozen. If you use dried mushrooms, then their mass should be half as much as written in the recipe, because during soaking they swell. Frozen fruiting bodies - thaw, and with fresh heat treatment.

So, grind the mushrooms and fry in a pan with vegetable oil for 5-7 minutes.

We cut the onions finely and combine with the fruit bodies, continuing to fry for 3 minutes.

Peel the potato tubers and cut into cubes with a thickness of 1.5 cm.

We do the same procedure with carrots, only we make cubes of a much smaller size.

We throw both of these vegetables into a pot of boiling water.

When the potatoes are ready, we send onion-mushroom frying to it and boil for 15 minutes.

This time is just enough to boil hard-boiled eggs.

Cut the peeled eggs into small slices and pour into a saucepan along with fresh herbs.

Salt, pepper to taste and after 3 minutes turn off the stove, letting our soup brew.

Soups are always used in the culinary of all countries of the world. It would seem like an ordinary dish, but even with it you can create a real culinary masterpiece. Try, cook and surprise your family with delicious butter mushroom soups.