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Dry boletus soup recipe. Fresh boletus soup

By 08.11.2015

Mushroom soup - great alternative meat. From forest mushrooms Aspen mushrooms are especially famous and loved, which give the dish the aroma of the forest. At the end of summer, when the mushroom season is in full swing, you can cook soup from these bright, fragrant mushrooms every day. Fortunately, there are a great many recipes for preparing this first course. You can make mushroom soup from aspen mushrooms with millet - delicious, rich, hearty. If you have not been able to stock up on boletus since the summer, you can buy them frozen at any time of the year in the supermarket. The first dish of aspen mushrooms will warm you both in frosty winter and dank autumn or chilly windy spring. It is worth eating a spoonful of hot aromatic mushroom soup and you will immediately remember that hot summer days are just around the corner.

Boletus soup can be made from fresh or frozen mushrooms. Frozen mushrooms will need to be cooked for 2 minutes without defrosting, and then cut.

Ingredients

  • Aspen mushrooms - 5-6 pcs.
  • Water - 2.5 l
  • Potatoes - 2-3 pcs.
  • Bulb onions - 1 pc. (large)
  • Carrots - 1-2 pcs.
  • Vegetable oil - 2 tablespoons
  • Millet - 1/2 tbsp. (1 tbsp. = 250 ml)
  • Salt to taste
  • Garlic to taste
  • Greens to taste

Step by step cooking process at home

  1. Prepare your ingredients. Put water in a saucepan and put on fire.
  2. Rinse the millet 5-6 times. The water from it should become transparent. Remove all dirt from the cereal: dark, unopened, floating grains. Place the millet in boiled water.

  3. If fresh boletus is taken, they need to be cleaned of dirt, rinsed, put in a deep cup of boiling water for 1 minute, drained and cut into medium-sized slices. Frozen mushrooms should be immersed in boiling water in a non-frozen state and boiled for 2 minutes. Then, after cooling, chop. Boletus boletus after such processing will become soft and there will be no problems with cutting.

  4. Peel the onion and chop it. Chop 2/3 of the clean carrots with a coarse grater.

  5. Fry the onions and carrots in an oil pan for 1-2 minutes, during which time the onions will become transparent white, and the carrots will become bright orange.

  6. Add mushrooms to the carrot and onion roast. Simmer for 20-25 minutes. Make sure that it does not start to burn. To do this, after a while, pour some boiling water into the pan (3-4 tablespoons). They can be scooped directly from the pan in which the millet is boiled.

  7. Wash and peel potatoes, remove eyes. Chop the potatoes into cubes, 1/3 of the remaining carrots into slices or semicircles (if the carrots are large). Send the potatoes and carrots to the pan with the millet.

  8. Once the mushroom roast is done, transfer it from the skillet to the pot. By this time, the potatoes should also be almost ready.

  9. Peel the garlic. Use a press to crush 2-3 cloves directly into the saucepan. It remains to cook the soup for 10 minutes.

  10. Chop the herbs and toss into the soup. Remove the pan from heat. Boletus mushroom soup is ready! Serve it hot with sour cream, mayonnaise. Bon Appetit!

Boletus is a wonderful mushroom in many respects. Outwardly, it is very effective, with orange-red or red-brown, sometimes ivory or elegant yellow hat, strong stocky leg and very tasty white flesh. Finding a boletus family for a mushroom picker is always a joy. After all, the gifts of the forest are good in all dishes, from stewed-fried and to filling for pies. And what is fragrant rich broth or soup from "forest products"! Here we will talk about them in our article.

Fresh mushroom base broth

The boletus will be more rich and richer in taste if you add cereal to it. This type of mushroom goes well with barley. You will now learn how to cook a wonderful stew according to an old Russian recipe. You will need 0.5 kilograms of aspen mushrooms, 100-120 g of pearl barley, 1-2 carrots, 1 onion and 4 large potatoes. The sorted cereals need to be soaked in advance - 4 hours in advance. Then rinse it and boil until half cooked. Boil the prepared mushrooms separately, then take them out, cool and cut into slices. Strain the broth. IN vegetable oil fry the onion, chopped in half rings. Transfer the pearl barley, the onion fry, and the small cubed potatoes and carrots to the broth. Cook until tender. Season with salt and pepper. 5 minutes before turning off, add the main component - mushrooms to your mushroom boletus soup. Great stew, isn't it? Especially if, when serving, sprinkle it with parsley or dill, of course, fresh!

and croutons

Boletus soup will be a wonderful dish for dinner, the recipe for which includes such a pleasant component as toasts. Food ingredients: fresh mushrooms 300 grams, wheat flour one and a half tablespoons. It is filled with butter, about 60-65 g, but more is possible, to taste. And also spices, fresh herbs... The recipe suggests starting to cook boletus soup with croutons. Slices white bread 2 cm thick, dry in the oven or fry in vegetable oil. Then break them into small pieces. Chop the boletus finely, put in boiling water, pre-salted, cook them for half an hour. Dissolve flour in a small amount of warm water, only without lumps. Pour it into the soup, stir, continue cooking for another 10 minutes. Add salt, if required. Remove the prepared soup from the stove and fill with oil. Pour into plates, put croutons in each, pepper, sprinkle with herbs. Did you like the first one? Still would!

Soup with mushrooms and eggs

Very easily and quickly, you can cook a magnificent mushroom soup in the following way. Take half a kilo of boletus boletus, cut them into slices or arbitrary pieces. Chop a bunch of parsley. Put mushrooms and herbs in a skillet in vegetable oil for about 15 minutes. Put herbs and salt to taste. Fry a spoonful of flour in oil separately. Pour 3 liters of water into a saucepan, put celery, parsley, carrots, cut into slices and cook until tender. Season with fried flour, add mushrooms, let simmer for another 20 minutes. At the very end, add the egg to the soup, stirring so that the yolk does not curl. Season your meal with sour cream.

Many people love the summer-autumn period for the opportunity to pamper themselves and their families with a fragrant soup made from freshly picked mushrooms just brought from the forest. Among them are the boletus, beloved by many mushroom pickers and gourmets. Today we will talk about how to cook delicious soup from aspen mushrooms, both fresh and dried.

It is a real success to meet these mushrooms in the forest. Despite the fact that they taste very similar to boletus mushrooms, such specimens are much less common. Depending on the place where they grow, mushrooms can be either with a white cap or with a red one. But most often they have a bright, orange, up to red cap. It is for this that they are often called among the people also redheads. Boletus boletuses have a rather dense structure, for which they are very fond. This variety of mushrooms is rarely wormy, so pre-processing does not take much time.

Beneficial features

Like most other mushrooms, aspen mushrooms have a number of useful properties... They contain all the main vitamins and minerals so necessary for the human body: B, PP, A, C, potassium, magnesium, iron, calcium, sodium, phosphorus. Therefore, their regular use contributes to:

  • strengthening immunity;
  • elimination of harmful toxins and toxins from the body;
  • preventing the development of cancer processes;
  • getting rid of dysbiosis;
  • improving the quality of blood, therefore, they are indicated for anemia.

Despite the large number of useful properties, it is not recommended to cook soup or any other dish from boletus collected near busy highways or industrial plants. Like all other mushrooms, this variety has the ability to absorb toxins and toxins from the external environment, which can result in an eating disorder or even poisoning.

Cooking applications

In cooking, these mushrooms are often used fresh, dried and frozen. They are fried, pickled, boiled, salted. But the majority still prefer to cook aromatic mushroom soup from aspen mushrooms. The main feature of this mushroom is that when heat treatment it turns black, but this does not in the least affect its taste. Therefore, we bring to your attention several recipes for making this soup.

Boletus soup recipes

A lot of. Consider how to make soup from dried boletus, as well as fresh and mushroom stew from these mushrooms.

Recipe 1. Dried boletus cabbage soup

Ingredients:

  • water - 2.5 liters;
  • dried aspen mushrooms - 450 g;
  • cabbage - 250 g;
  • 5 small potatoes;
  • 1 red bell pepper;
  • 1 tomato;
  • 1 onion and carrot;
  • vegetable oil - a little;
  • fresh herbs (parsley, dill) - 50 g;
  • spices to taste;
  • mayonnaise or sour cream.

How to cook:

  1. Pre-soak the mushrooms for 1 hour in cold water.
  2. Finely chop the cabbage.
  3. Finely chop the onion, pepper, tomato, chop the carrots into small circles.
  4. Peel the potatoes, cut into strips.
  5. Grind the greens.
  6. We put water, boil, add cabbage and cook for 15 minutes.
  7. At this time, fry the onions in a separate frying pan, then add tomatoes, peppers, mushrooms, spices to it and simmer for 12-15 minutes.
  8. Then vegetable stew we send it to the cabbage along with potatoes and carrots, we continue to cook everything together over low heat for another 10 minutes until cooked.
  9. At the end of cooking, turn off and let the first dish brew for a few minutes.
  10. Serve, sprinkle with herbs and season with mayonnaise or sour cream.

It is important to note that cabbage can not be boiled for 15 minutes beforehand if it is fresh, but put together with other vegetables. In addition to cabbage soup, it is quite possible to cook borscht with aspen mushrooms. Soups with these dried mushrooms are great substitutes. meat dishes in people who are fasting or simply on a diet. In addition, such a meal can be prepared all year round, even outside the mushroom period.

Recipe 2. Mushroom soup from fresh boletus

For cooking you will need:

  • water - 2.8 liters;
  • aspen mushrooms - 600 g;
  • 4 medium potatoes;
  • onions and carrots - 1 pc .;
  • spices: salt, pepper, dill;
  • vegetable oil;
  • crackers - 250 g;
  • tomato paste - 1.5 tbsp. spoons;
  • sour cream - for dressing.

How to cook:

  1. Cut fresh mushrooms, bring to a boil and cook for half an hour, periodically removing scale and foam.
  2. Cut the onion into half rings, grate the carrots.
  3. Peel the potatoes, cut them into small cubes.
  4. Then fry the onion in a pan for 5 minutes, then add carrots and tomato paste to it and sauté everything together for another 5 minutes.
  5. Next, put potatoes, fried vegetables to the mushrooms and cook everything together for another 10 minutes.
  6. At the end of cooking, it is necessary to let the soup infuse a little.
  7. Serve with croutons and dill in each plate.
  8. Season with sour cream.

This soup can be cooked in different variations, for example, you can skip adding carrots with tomato paste... Many will love this soup if the vegetables are not pre-fried. So it will turn out to be less high-calorie.

In summer, when it's hot outside and you want something light, but hearty and nutritious, boletus soup will come to the rescue. Due to the low calorie content of these mushrooms - about 20 kcal per 100 grams, the dish turns out to be low-calorie and dietary. At the same time, aspen mushrooms, like all mushrooms, give a feeling of satiety for a long time.

In addition, the simplest soup will take no more than 40 minutes to cook. And in winter, when you want something more nutritious, you can make a mushroom soup based on meat broth or a delicate cream soup with cream and croutons. Moreover, there are many ways to store aspen mushrooms all year round.

Food preparation

Fresh mushrooms

For the preparation of the first courses, it is advisable to choose young mushrooms that the worm did not have time to undermine. But even older specimens can be reanimated, for this you need:

  • clean boletus of grass, twigs and large dirt;
  • to make it easier to get rid of dirt, rinse the mushrooms and put them in a bowl with cool salted water. It will also help get rid of unwanted inhabitants of the mushroom pulp;
  • soak mushrooms for 1.5-3 hours;
  • drain the water, cut large mushrooms into 2-3 pieces or separate the cap from the legs;
  • before you start cooking the broth, boil the mushrooms in boiling water for 5 minutes, put in a colander, pour out the water;
  • boletuses tend to acquire a bluish tint during processing. To prevent this from happening, you need to cook them as soon as possible after harvesting and soak them briefly in lemon juice.

Dried boletus

Soup is prepared not only from fresh mushrooms. Dried boletus boletus needs longer preparation:

  • dried mushrooms are soaked for at least 10 hours before cooking, usually they are left in water overnight;
  • after which the water is drained, and the mushrooms are laid out on a towel or napkins so that all the liquid is gone;
  • only after that, the mushrooms are cut and placed in boiling water, boiled for a couple of minutes and the first broth is drained.

Frozen

The easiest way to make soup is from frozen mushrooms. Some, without defrosting, throw them into boiling water, because they have already been washed, peeled and cut as needed. While some people prefer to defrost the mushrooms on the bottom shelf of the refrigerator first, microwave oven or warm water.

Types of soups

Boletus can be cooked various soups for every taste. All of them are united by simplicity in preparation and indescribable mushroom aroma.

A simple soup with mushroom broth can be served for lunch on a weekday, more complex first courses based on meat broth take more time to prepare and are suitable for Sunday lunch in the family. And fragrant and tender cream soups are not ashamed to be served at the festive table.

We will find out the features of the preparation of each of these tasty first dishes.

Mushroom broth soup

Traditional soup is prepared in 35-45 minutes (depending on the volume and additional ingredients), and if you cook it from frozen boletus, the time will be reduced even more.

A simple recipe. Ingredients:

  • 450 grams of boletus;
  • 5 potato tubers;
  • 1 carrot;
  • 50 grams of celery root;
  • 1 onion head;
  • a bunch of parsley.

Cooking method:

  1. Pour mushrooms prepared and pre-boiled for 4-5 minutes with fresh water and cook.
  2. When the water comes to a boil, reduce the heat, add the whole raw onion and cook the broth for about 25 minutes. Be sure to remove the foam that appears during cooking.
  3. When the mushrooms are ready, you need to get them out with a slotted spoon, discard the onion, strain the broth and return to the stove.
  4. Cut the potatoes into cubes, send them to the broth along with chopped carrots and celery.
  5. 7 minutes before the end of cooking, return the boletus to the broth.
  6. Decorate the finished soup with herbs, serve with a spoonful of sour cream.

Boletus chowder

Boletus soup can be made richer and more satisfying by adding any cereal to it and making vegetable fry in oil. For 500 grams of aspen mushrooms, take 100 grams of cereals (buckwheat, pearl barley, rice, etc.), the barley is soaked in advance for 3-4 hours. Finely chopped onions and carrots are fried in butter or vegetable oil.

Mushroom soup with meat broth

This soup is very satisfying and nutritious. Meat broth can be prepared in advance from beef, veal, chicken or turkey; it is better not to use fatty pork for boletus soup.

The recipe is pretty simple. We need:

  • 2 liters of meat broth;
  • 100 grams of rice;
  • 500 grams of boletus;
  • 1 onion;
  • 1 carrot;
  • 1 sweet pepper;
  • 1 spoon butter;
  • 50 grams of celery;
  • spices.

Cooking method:

  1. Cut the prepared boletus into large pieces, leave the small ones whole.
  2. Cut the celery into strips, peel the onion.
  3. Bring the finished broth to a boil, reduce heat and send mushrooms, onion and celery into it.
  4. Cook for 20 minutes, then discard the onion and put the washed rice in a saucepan.
  5. Chop the carrots on a grater, finely chop the pepper and fry everything in butter.
  6. Boil the soup until the rice is soft.

Boletus puree soup

Puree soup is prepared with the addition of milk, cream or processed cheese, flour is often used as a thickener or semolina... The soup has a delicate, velvety texture, and mushrooms are ideally combined with dairy products. Such a dish is prepared from fresh or frozen boletus.

For cooking, you will need the following products:

  • 300 grams of boletus;
  • 4 potato tubers;
  • 1 medium carrot;
  • 1 onion head;
  • 90 grams of processed cheese;
  • 90 grams of butter;
  • garlic, spices and parsley to taste.

Cooking method:

  1. Cut the mushrooms into strips and fry in oil.
  2. Cut the potatoes into cubes and send them to boil in boiling water.
  3. Grind the carrots and onions in a blender, grate the garlic with fine holes and send everything to the mushrooms.
  4. Drain the potato broth into a separate bowl, turn the potatoes into mashed potatoes and add to the pan with mushrooms.
  5. Mix vegetables and boletus, grind with a blender, gradually pour in potato broth until the desired consistency of soup.
  6. Cut the cheese, add to the bowl with the soup and put on a quiet fire, stirring constantly.
  7. Wait until the cheese is completely dissolved.
  8. Turn off the stove and leave the dish to infuse for 15 minutes.
  9. Serve with croutons and herbs.

Cooking secrets

Boletus boletuses have their own peculiarities in cooking, which you need to know about before you start cooking any soup.

  • Frozen mushrooms, after thawing, can lose their appetizing appearance, therefore, most often they are used to prepare cream soup.
  • Other boletus mushroom soup can be added Forest mushrooms, ideal option will become boletus.
  • Heavily contaminated mushrooms are soaked for several hours in cold water. If there is little dirt, it is better to clean the mushrooms with a cloth so as not to damage the delicate flesh.
  • First mushroom broth always drained, all harmful substances go into it.
  • For thickening, you can add flour diluted in water to the soup.
  • Mushroom soup is usually served with sour cream and croutons, they are laid out directly in a bowl of soup or served separately.
  • So that the boletus does not darken during processing, they are pre-soaked for several minutes in lemon juice.

Mushroom soup is a great alternative to meat soup, which is in no way inferior to it in satiety and taste... With a wide variety of mushrooms, changing soup recipes every day can take several months, surprising home and guests. Taking into account the most widespread types of mushrooms in stores, boletus soup can be called the simplest and tastiest.

As soon as the mushroom season begins in July-August, dishes with freshly picked mushrooms will appear on the table at least 1-2 times a week. Traditional hot soup- what every hostess should try to cook, because 30-40 minutes are spent on it, and the whole family will appreciate the aromatic dish, including its strong half. Depending on the ingredients in the pot, you can shorten or lengthen the cooking time.

Compound:

  • Aspen mushrooms - 0.5-0.6 kg
  • Onion - 1 pc.
  • Young potatoes - 1-2 pcs.
  • Greens
  • Carrots - 1 pc.
  • Butter - 1 tbsp. l.
  • Salt to taste

Preparation:

  1. Initially, the mushrooms should be prepared, since it is their bringing to the desired state that takes the most time. Boletus boletuses are rinsed in cold water 2-3 times, then dried on a napkin and cut into medium-sized slices.
  2. When water boils in a saucepan (3-5 l), mushrooms are dipped into it, and they are boiled for 15 minutes after boiling. During this time, you need to remove the foam that accumulates on the surface of the broth with a slotted spoon.
  3. It should be noted that dried aspen mushrooms will require more cooking time: their preliminary cooking will take not 15, but 30 minutes.
  4. While the mushrooms are boiling, a frying pan is heated on another burner, on which butter is laid out.
  5. Chopped onions are fried in it until light golden crust and a sweetish aroma, after which it is placed in a saucepan.
  6. Peeled and diced potatoes are also dropped there. According to this recipe, it is better to choose such varieties that do not boil down during cooking, turning into mashed potatoes, but retain their shape.
  7. After 25 minutes, spices are poured into the broth, and after another 5-7 minutes, the fire can be turned off and the soup can be held under a lid on a hot stove for 10-15 minutes so that it is infused.

Boletus soup frozen

After defrosting, mushrooms that have gone through freezing already lose their attractive appearance, and even in soups, their pieces do not look as appetizing as in fresh mushrooms. Therefore, cooks are advised to prepare cream soups from a frozen product. Some of them, due to flour and butter, are very high in calories, but you can also find dietary options, which will replace your usual light meat broths.

Classic mushroom cream soup with croutons

Mushroom soup can include several types of mushrooms, although not all of them are easy to combine with each other. Aspen mushrooms are best combined with boletus mushrooms: these porcini mushrooms make an excellent tandem in hot dishes. And the salty taste of cheese, which will become the basis of mushroom soup, will play in contrast: such a dish can be served to guests.

Compound:

  • Mushrooms - 300 g
  • Fused cream cheese- 500 g
  • Potatoes - 3 pcs.
  • Tomatoes - 2 pcs.
  • Greens, salt, spices - to taste

Preparation:

  1. Mushroom condition for cheese soup it doesn't matter: you can use dried boletus and boletus mushrooms, or even frozen ones. In any case, they are washed, cut and put in boiling water, where they will have to turn into a monotonous mass.
  2. For a given amount of ingredients, 4 liters of water are prepared, in which the mushrooms are boiled for 20-25 minutes.
  3. The potatoes are washed and chopped, placed with the mushrooms, after which you can leave the pan for 30 minutes, switching your attention to the remaining components of the dish.
  4. Tomatoes need to be doused with boiling water and skinned. Then they are mixed with melted cheese, and the resulting mass is carefully introduced into the mushroom broth.
  5. In 2-3 minutes, by means of constant stirring, it is necessary to achieve an even distribution of new ingredients in the soup, after which chopped herbs and seasonings are poured into the same place.
  6. After 5 minutes, turn off the heat under the burner, give the soup time to infuse. It is recommended to serve it with crackers.

Meat broth recipe

Mushroom soup on meat broth- most hearty recipe whatever you can think of. You can cook it with pork and chicken, but the most rich and tasty option obtained by using lamb or beef.

Compound:

  • Meat broth - 3-4 l
  • Mushrooms - 0.5 kg
  • Zucchini - 3 pcs.
  • Celery root to taste
  • Onions - 0.5 pcs.
  • Carrots - 2 pcs.
  • Bulgarian pepper - 1 pc.
  • Rice - 100 g

Preparation:

  1. The mushrooms are washed and cut, after which they are scalded in boiling water for 40 minutes with constant foam removal.
  2. As soon as the meat broth is ready, the mushrooms from the water in which they were cooked are transferred with a slotted spoon into a saucepan with broth. Zucchini cut into strips and celery root are also laid there.
  3. If you wish, you can add onion halves, but after 10-15 minutes they are taken out and thrown away: the onion's task here is only to add flavor and aroma.
  4. While cooking vegetables, grated carrots are fried in a hot pan and bell pepper, cut into small pieces.
  5. After 30-40 minutes, when the zucchini is almost ready, and the mushrooms soften even more, you need to pour 100 g of round-grain rice into the soup and ready-made frying.
  6. The dish is cooked over medium heat until the cereal is completely cooked, after which it is flavored with spices and removed from the stove.
  7. Boletus soup in meat broth should be served with fresh sour cream and garlic bread.