Boletus soup: recipes from fresh, frozen and dried mushrooms

Many mushrooms are not inferior in nutritional value to meat products, so they are often used in first courses. Soup made from fresh boletus mushrooms is distinguished by its rich broth and excellent aroma. A large number of cooking methods will allow each hostess to choose the perfect recipe based on their gastronomic preferences.

How to cook boletus soup

To prepare the right first course, it is necessary to carefully select the raw materials used. Picking mushrooms is recommended to be done independently away from large cities and industrial enterprises. If experience in silent hunting is not enough, you can purchase goods from familiar mushroom pickers.

It is best to give preference to strong young specimens with a dense hat and a clean leg. The cut should be free from mold and insect damage. Old aspen mushrooms lose their structure, so it is better to refrain from using them.

Soup can be prepared in several ways. The recipe for the first course of fresh boletus is considered traditional. In this case, they only need to be washed and the damaged areas removed, after which you can proceed to direct cooking. You can also cook an excellent dish both from dried mushrooms and from frozen ones.

How to cook soup from fresh boletus

Cooking the first course from freshly plucked gifts from the forest is the most traditional option. Most gourmets believe that it is fresh mushrooms that maximize their taste. The soup is very rich and flavorful.

Fresh boletus – the key to a great rich broth

Before you start cooking, it is necessary to carry out the primary processing of boletus. To do this, they are washed in running water, removing dirt, sand and leaf particles. The areas damaged by insects and rot are removed with a knife.

The next step is the additional heat treatment of fresh boletus. They are cut into pieces and boiled in boiling water for 15-20 minutes. Then they are thrown into a colander to drain excess water. The prepared product is slightly dried and proceed to further cooking.

There is quite a bit of controversy about how long mushroom broth should be simmered. According to the traditional recipe for fresh boletus soup, 15-20 minutes of boiling is enough before adding the rest of the ingredients to the broth. In total, it turns out that the boletus is boiled for about an hour – enough time to get a rich broth.

How to cook dried boletus soup

Drying the fruits of the silent hunt is a great way to use them in winter and spring. Cooking first courses from dried boletus will allow you to enjoy the gifts of summer with virtually no loss of taste and aromatic qualities. Since the raw material has already been washed and processed, it does not need additional boiling.

For a recipe for dried boletus mushroom soup, it is not necessary to soak the product in water for a long time. It is enough to hold the mushrooms in a container with liquid for about an hour before cooking. Cooking the broth, in contrast to the method using a fresh product, takes a little longer. On average, about half an hour of boiling takes place before adding additional ingredients.

How to cook mushroom soup from frozen boletus

Freezing mushrooms is a great alternative to more traditional drying. This method allows you to save the juiciness of the product and its natural flavor for further culinary delights. Since cold destroys most harmful organisms, additional heat treatment is not required for such a product.

Frozen boletus retains its aroma and great taste

It is very important to properly defrost before preparing soup. In no case should the boletus be placed in hot water – their structure will resemble a slimy porridge. It is best to leave the frozen product overnight in the refrigerator. At a temperature of 3-5 degrees, optimal defrosting will be ensured without loss of excess moisture.

According to the recipe for frozen boletus soup, cooking takes place in the same way as in the case of fresh ones. It is enough to hold them in boiling water over medium heat for about 20 minutes to get an excellent broth. Then you can add additional ingredients.

Boletus Soup Recipes

Depending on your culinary preferences, you can cook a large number of first courses using this type of mushroom. The most popular are classic soups made from fresh boletus with the addition of vegetables – potatoes, onions and carrots. You can also add cereals to the broth – rice, buckwheat or pearl barley.

There are more alternative ways of cooking. Chicken or meat broth can be used as a soup base. With the help of an immersion blender, you can turn the dish into a puree soup. There are also a large number of recipes with a combination of different types of mushrooms – white, boletus or butter.

The classic recipe for boletus mushroom soup

The most common way to prepare the first dish of mushrooms is a light lean broth with a minimum set of vegetables. This soup allows you to enjoy the pure taste and aroma of fresh mushrooms.

To prepare such a dish you will need:

• 600 g of fresh boletus;
• 1 bulb;
• 1 carrots;
• a small bunch of greens;
• Salt and ground pepper to taste.

The classic recipe allows you to fully enjoy the pure mushroom taste.

Place pre-treated mushrooms in a 3-liter saucepan, pour water and put on medium heat. The broth will be ready after 20 minutes of boiling. During this time, it is necessary to fry chopped onions and carrots until golden brown. Then they are laid out in the broth, a little salt and ground pepper are added there. The soup is boiled for another 10 minutes, then removed from the heat and sprinkled with finely chopped herbs.

Soup of fresh boletus with potatoes

Adding potatoes to mushroom broth allows you to make it more satisfying. Such a dish is ideal during fasting, when it is necessary to refrain from eating meat products.

To prepare a 3 liter pot of soup you will need:

• 500 g of fresh boletus;
• Xnumx g potatoes;
• greens to taste;
• 1 medium carrots;
• 100 g of onions;
• salt to taste.

Mushrooms are cut into small pieces, put them in a saucepan, pour water and put on fire. As soon as the liquid boils, the flame is reduced to a minimum. The broth is boiled for 1/3 hour. During this time, finely chopped onions and carrots are sautéed in a pan until golden brown.

Potatoes make the soup more satisfying and nutritious

Potatoes are cut into cubes and put into a boiling broth. Roasted vegetables and herbs are also added there. The soup is boiled until the potatoes are fully cooked. After that, it is salted to taste and seasoned with black pepper.

White and boletus soup

To make the taste of the finished product more noble, you can combine several types of mushrooms in one recipe. White ones are best combined with fresh boletuses. They provide the broth with great richness and a bright aroma. To prepare such a dish you will need:

• Xnumx white mushrooms;
• 300 g of fresh boletus;
• 3 L of water;
• 500 g of potatoes;
• 2 small bulbs;
• 150 g carrots;
• salt and pepper optional;
• oil for frying.

Mushrooms are washed in running water, damaged areas are removed and cut into small cubes. They are laid out in a saucepan, water is added and put on fire. To get the perfect broth, you need to boil fresh mushrooms for about 20-25 minutes over low heat, periodically removing the resulting foam.

Porcini mushrooms add a more noble taste and bright aroma to the broth.

During this time, you need to prepare the vegetables. Carrots are grated and fried in a frying pan along with finely chopped onions until cooked. Potatoes are divided into cubes. As soon as the broth is ready, all the vegetables are laid out in it. The indicator of the dish is the potato – as soon as it becomes soft, you can remove the soup from the stove. The finished product is seasoned with ground pepper and a little salt. Soup from fresh mushrooms is poured into bowls and seasoned with herbs and sour cream.

Boletus and boletus mushroom soup

Boletus mushrooms are the most frequent companion of boletus in cooking dishes from different types of mushrooms. This combination allows you to get a hearty rich broth, which in terms of its nutritional qualities will not yield even to meat broth. For a 3 liter pot you will need:

• 300 g of fresh boletus;
• 300 g of fresh boletus;
• Xnumx g potatoes;
• 1 large onion;
• 1 carrots;
• 1 bay leaf;
• vegetable oil for frying;
• salt to taste.

Boletus and boletus are cut into small cubes and placed in boiling water for 20 minutes. While the mushrooms are cooking, prepare the vegetables. The onion is peeled, cut into small pieces and sautéed in vegetable oil until transparent. Then grated carrots are added to it and fried until golden brown.

Boletus mushrooms are ideally combined with most mushrooms.

Potatoes cut into cubes are added to the mushroom broth and boiled until fully cooked. Then the previously prepared frying is laid out in it, boiled for 5 minutes and removed from the heat. The finished soup is seasoned with bay leaves and salt. Before serving, the first dish should be infused for 15-20 minutes.

Cream of boletus soup

To prepare a more refined first course, you can use the classic French recipe. The finished product is ground with an immersion blender until smooth with the addition of cream. The dish turns out incredibly tasty and satisfying.

To prepare such a thick gourmet soup you will need:

• 600 ml of water;
• 500 g of fresh boletus;
• 200 ml of 10% cream;
• 2 bulbs;
• 4 cloves of garlic;
• 50 g butter;
• 2 Art. l wheat flour;
• salt to taste;
• a small bunch of parsley.

The onion is peeled and cut into small pieces. It is fried in a large saucepan in butter until transparent. After that, chopped fresh boletus and garlic are added to it. As soon as the mushrooms are covered with a golden crust, pour water into them and bring it to a boil.

Cream soup is best served with croutons

Aspen mushrooms are boiled for 10 minutes. Then cream is poured into them and wheat flour is added. The saucepan is removed from the fire and its contents are cooled. Using an immersion blender, the dish is turned into a homogeneous mass. It is salted to taste, decorated with fresh herbs and served at the table.

Redhead Mushroom

Under such an interesting name lies a very thick and rich mushroom soup. It requires a fairly long cooking, which makes the broth incredibly rich and satisfying.

For the mushroom mushroom recipe from boletus use:

• 3 L of water;
• 500 g of fresh mushrooms;
• 2 bulbs;
• 2 small carrots;
• 2 bay leaves;
• Xnumx g potatoes;
• salt to taste.

Aspen mushrooms are thoroughly washed in cold water, damaged areas are removed and cut into small cubes. They are laid out in a pot of boiling water and boiled for about half an hour until a hearty rich broth is obtained. After that, the boletus is taken out with a slotted spoon and fried until golden brown.

Gribovnitsa is a traditional dish of and Belarusian cuisine

While the broth is cooking, it is worth making a frying of fresh vegetables. The onion is finely chopped and sautéed over low heat. Grated carrots are added to it and fried until golden brown. Potatoes are cut into cubes and spread in a broth along with mushrooms. The soup is boiled for about 15 minutes, then the frying and bay leaf are added to it. After another 5 minutes of boiling, the pan is removed from the stove. The finished product is salted and served at the table.

Soup of fresh boletus with vermicelli

Pasta goes well with mushroom broth, giving it satiety. Vermicelli is often used as an alternative to potatoes.

To prepare mushroom soup from fresh boletus with noodles, you will need:

• 300 g of the main ingredient;
• 2 L of water;
• 150 g pasta;
• 1 bulb;
• 1 carrots;
• sunflower oil for frying;
• 1 bay leaf;
• salt to taste.

First of all, you need to prepare a frying of fresh vegetables. Onions and carrots are finely chopped and fried in a small amount of vegetable oil until golden brown. While the vegetables are stewing, prepare the mushroom broth. Fresh boletus is cleaned of dirt and cut into small cubes.

You can use any vermicelli – homemade or store bought.

Mushrooms are placed in a saucepan, poured with clean water and put on the stove. The broth will be ready after 20 minutes of boiling. Do not forget to periodically remove scale and mushroom foam from the surface of the water. Next, add the frying and vermicelli to the broth. Once the pasta is soft, remove the pan from the heat. The broth is salted to your liking and seasoned with bay leaf.

Boletus soup in meat broth

Many housewives prefer to cook first courses with mushrooms on a more traditional meat broth. Both chicken and pork or beef can be used as the basis for the broth. It is best to use bones – the broth will be more satisfying and rich.

On average, for 2 liters of finished beef broth, use:

• Xnumx g potatoes;
• 300 g of fresh boletus;
• 100 g of onions;
• 100 g carrots;
• oil for frying;
• Bay leaf;
• salt to taste.

Potatoes are peeled and cut into small cubes. Carrots with onions are finely chopped and fried in sunflower oil until golden brown. Fresh mushrooms are washed, cut into small pieces and fried in a separate pan until crispy.

Meat broth makes the soup more satisfying and rich

All ingredients are mixed in a large saucepan and pour them with broth. The soup is boiled until the potatoes are fully cooked. Then it is removed from the heat, salted and seasoned with bay leaves. The dish is served to the table, flavored with sour cream or fresh herbs.

Boletus soup with pearl barley

Adding pearl barley to the first courses is a classic way to make the broth more satisfying. This recipe for mushroom soup made from fresh boletus has not lost its relevance for several centuries.

To prepare it you will need:

• 500 g of fresh mushrooms;
• 5 potato;
• 100 g of pearl barley;
• 2 small bulbs;
• 1 carrots;
• butter for frying;
• salt to taste.

Barley is pre-boiled in 2-3 liters of water. After the cereal is ready, the water from it is drained into a separate pan. While barley is being cooked, boil the boletus for 10 minutes, then cut into pieces and fry them in butter until golden brown.

Pearl barley – a traditional addition to mushroom soup

The potatoes are cut into cubes. The onion is finely chopped and sautéed over low heat. Then carrots are added to it and stewed until soft. All ingredients are placed in a decoction of barley. The soup is boiled until the potatoes are fully cooked.

Calorie soup from boletus

Due to its unique composition, fresh mushrooms can surprise you with a fairly low calorie content. This quality of the finished dish allows it to take its rightful place in nutrition programs for people who are struggling with excess weight, as well as seeking to eat only healthy food. 100 g of the product contains:

• proteins – 1,9 g;
• fats – 2,4 g;
• carbohydrates – 5,7 g;
• calories – 50 kcal.

Such indicators of nutritional value are typical only for the classic version of soup preparation. Adding additional ingredients can significantly change the performance of BJU. The inclusion of ingredients such as cream, butter or potatoes in the composition will make the soup more high-calorie.

Conclusion

Soup from fresh boletus is very fragrant and tasty. Rich broth is the key to a hearty meal. A large number of recipes with a variety of ingredients will allow everyone to choose the perfect combination of products.