Butter mushroom soup: 28 delicious step-by-step recipes with photos from fresh, frozen, dried and pickled mushrooms

The use of mushrooms in cooking has long gone beyond the standard blanks. Butter soup will appeal to lovers of hearty mushroom broths. A large number of recipes with a variety of ingredients will allow each housewife to choose the perfect cooking method for herself.

How to cook butter soup correctly

To prepare a delicious mushroom broth, you will need the freshest ingredients. Oilseeds are best collected during prolonged rains, since it is at this time that their growth is most active. Freshly picked fruits are cleaned of dirt, leaves and various insects.

Remove the oily film from the cap. It is on it that the largest amount of garbage is collected. In addition, with further cooking, it will give the whole dish an unpleasant bitterness. To get rid of insects, you can put the mushrooms in lightly salted water for 20 minutes.

Soup can be cooked not only from fresh butter. Frozen, pickled or dried mushrooms may well be the main ingredient. If frozen, they must be thawed in the refrigerator for 12-15 hours. Dried mushrooms are soaked in water for 2-3 hours, after which they begin to cook.

There are many options for preparing first courses based on mushroom broths. This variability is explained by the additional ingredients used. You can use classic additives – potatoes, chicken and greens, or you can diversify the finished dish with cheese, ham, tomato paste and even raisins. Following simple step-by-step recipes with photos, you can easily get a great butter soup.

Do I need to boil butter for soup

Pre-cooking butter is very important for the further preparation of the broth. They are placed in boiling water and boiled for 10-15 minutes – this will remove potentially harmful substances. During cooking, it is necessary to remove the resulting scale.

The primary broth formed during cooking is poured out. Boiled mushrooms are taken out and cut into several pieces. They are again laid out in a saucepan, poured with cold water and proceed to the direct preparation of the dish.

How much to cook butter for soup

Depending on the desired saturation of the finished broth, the cooking time can vary significantly. Those who want to get a light mushroom soup can boil the butter for 10-15 minutes – this will be enough to get a light flavor. For a denser broth, they are boiled for 25-30 minutes.

After obtaining the desired saturation of the broth, the mushrooms are removed with a slotted spoon. The liquid is used to cook the rest of the ingredients in it. Finely chopped mushrooms are added to the finished soup. They can be additionally fried – this will add additional flavor notes to the finished dish.

How to cook mushroom soup from fresh butter according to the classic recipe

Such a recipe for fresh butter soup with the photo attached below does not require serious culinary skills from the housewives. It uses a minimum set of products. Almost pure mushroom broth will appeal to lovers of quiet hunting. For fresh mushroom soup you will need:

• 2 L of water;
• 300-350 g mushrooms;
• 1 bulb;
• 1 carrots;
• salt, ground pepper;
• 1 bay leaf;
• small bunch of fresh dill

Finely chopped mushrooms are dipped in boiling water and boiled for 20 minutes over medium heat. At this time, chopped onions and carrots are sautéed in a pan. They are added to the finished broth, mixed, salted, bay leaves and a little freshly ground pepper are added. Add dill if desired. The first dish should be infused for 30-40 minutes before use.

dried butter soup recipe

Experienced housewives, who often cook soups, consider dried butter broth to be the most delicious. Such a semi-finished product has been used for many centuries, so the technology for making soup from it has been perfected over the years. The most important point is the correct calculation of the required amount of the main ingredient.

Dried butternuts are poured into 2 liters of water and left for several hours. It is best to leave the pan overnight – by morning the main ingredient will be ready for further processing. Otherwise, the cooking process is similar to the recipe for using fresh fruits. Roasting, spices are added to the finished dish.

How to cook mushroom soup from frozen butter

In the cold winter period, it is impossible to find fresh mushrooms, so soup with frozen butter mushrooms comes to the rescue. Although they have a slightly weaker taste and aroma, they can still make a great finished product. It is enough to slightly increase the cooking time. To make frozen butternut squash soup you will need:

• 450 g mushrooms;
• 1,5 L of water;
• 100 g of onions;
• 100 g fresh carrots;
• salt and seasonings.

The initial task is the correct defrosting of mushrooms. They are best left overnight in the refrigerator – this slow method ensures that most of the juice remains inside the fruiting bodies. If time is short, you can leave them for several hours at room temperature.

The defrosted product is cut into plates and boiled for 25-30 minutes over medium heat. Then fried onions and carrots, bay leaves and a little salt are added to the pan. The pan is removed from the stove, covered with a lid for half an hour.

Pickled Butter Soup

The use of such a product allows you to get an unusual, but very memorable taste of the broth. On average, one 500 ml jar of pickled product is enough for 2 liters of water. Additionally, you can use potatoes, carrots, onions and bay leaves.

An important difference in the preparation of this version of the soup is the initial laying of potatoes. Only after it is half ready, put the marinated semi-finished product into the pan. The broth is boiled for another 15 minutes, after which the sautéed vegetables, salt and additional spices are added.

A simple recipe for fresh butter soup with potatoes

This recipe is considered a true classic of mushroom soups. The minimum set of ingredients allows you to get a hearty and very tasty finished product. For cooking you will need:

• Xnumx g potatoes;
• 400 g fresh oil;
• onions and carrots for frying;
• salt;
• Bay leaf;
• 2,5 L of water.

Mushrooms are cut into small pieces and boiled in boiling water for 1/3 hour. Vegetable frying and potatoes cut into pieces are added to them. As soon as the potatoes are completely cooked, salt and bay leaf are added to the broth. Before serving, it is recommended to insist the dish in a saucepan under the lid for an hour.

Cream cheese butter soup

In today’s culinary world, cream soups are becoming more and more popular. This dish looks great and easily replaces traditional first courses. The addition of cheese adds a creamy flavor and aroma to the finished product. The necessary ingredients for such a masterpiece:

• 600 g of mushrooms boiled in advance;
• 300 g of cheese;
• 2 bulbs;
• 2 carrots;
• 200 g celery;
• 30 g butter;
• 2 L of water;
• spices to taste;
• greens for decoration.

Carrots with onions are finely chopped and fried in butter until fully cooked. Butter is boiled for 20 minutes, then finely chopped celery, vegetable frying and a large amount of grated cheese are added to them. As soon as the cheese is completely melted, an immersion blender is placed in the broth, grinding all the ingredients to a homogeneous consistency. The finished product is salted, ground pepper is added and decorated with finely chopped greens.

How to cook butter soup with pasta

Potatoes can be replaced with your favorite pasta. The main thing is that the pasta used is not too large and there are not many of them, otherwise the first course risks turning into pasta. Gossamer and small horns are best suited. For 0,5 kg of the main ingredient, 100 g of pasta, some vegetables for frying and 1,3 liters of clean water are used.

After 15 minutes of cooking the main ingredient, small pasta is added to the broth and boiled until fully cooked. Only after that, the finished first dish is salted and the previously prepared frying is added. Before serving, it is recommended to let the finished product brew for 40-50 minutes.

Recipe for a delicious butter soup with buckwheat

When preparing first courses with the addition of buckwheat, it is recommended to limit its amount. The fact is that buckwheat during cooking increases significantly in volume, so inexperienced housewives should use exactly the indicated amount of the product. For cooking you will need:

• 500 g fresh or frozen mushrooms;
• 1,5 L of water;
• 50 g of buckwheat;
• 4 potatoes;
• vegetables for frying;
• greens to taste;
• salt.

The main ingredient is cut into cubes and boiled for half an hour. During this time, frying is done from 1 carrot and 1 onion. Potatoes cut into bars, fried vegetables and washed buckwheat are added to the broth and mixed well. Further cooking is carried out until potatoes and buckwheat are fully cooked. The finished dish is decorated with greens and served at the table.

Butter soup with milk

Despite the seeming poor compatibility of these products, the taste of mushroom broth with milk will amaze even experienced gourmets. A large amount of milk gives a creamy aroma and a more delicate texture to the broth. To prepare milk soup with oils, use:

• 500 ml of fat milk;
• 1,5 L of water;
• 600 g of boiled mushrooms;
• 1,5 st. l. butter;
• 100 g of onions;
• 100 g carrots;
• Xnumx g potatoes;
• 2 cloves of garlic;
• salt and additional seasonings as desired.

Mushrooms are thrown into water and boiled for ¼ hour over low heat. Potatoes are peeled and cut into sticks. From onions, garlic and carrots make frying in butter. Mushrooms from the broth are added to them and the whole mass is fried for another 5 minutes. After that, it is poured with milk and stewed for 5 minutes on minimum heat.

The mushroom mass is transferred to a saucepan with broth and cooked potatoes. Salt the soup and add your favorite seasonings as desired. In order for the milk to completely mix with the broth, you need to hold the pan on the fire for another 3-4 minutes. The finished dish is allowed to brew before serving.

How to cook mushroom soup with butter and minced meat

Adding minced meat allows you to make the first dishes more satisfying. The meat flavor combined with the mushroom component makes for a great recipe that is perfect for a family lunch or dinner. To prepare such a dish you will need:

• 500 g lean ground beef;
• 250 g butter;
• 1,5 L of water;
• 150 g onions;
• 1 tsp dried garlic;
• salt.

Minced meat is mixed with chopped onion and fried until crispy in a hot frying pan. Then it and the oil cut into slices are transferred to boiling water. Minced meat is boiled for 1/3 hour. A couple of minutes before full readiness, add dried garlic and a little salt.

Soup with butter and chicken

Chicken fillet is considered an ideal addition to the mushroom component of the soup. In order to get a stronger chicken flavor in the broth, you can replace half of the fillet with backs or wings, which can be removed after cooking. The list of ingredients is as follows:

• Xnumx chicken fillet;
• 1 chicken back;
• 300 g mushrooms;
• 3 L of water;
• 3 potatoes;
• carrots and onions for frying;
• 2 laurel leaves;
• seasoning to taste.

First you need to prepare the chicken broth. The back is placed in water and boiled for about 40 minutes, periodically removing the scale that has formed. Then it is taken out and replaced with diced fillet and chopped mushrooms. They are boiled for another 15-20 minutes, after which vegetables fried in a pan and diced potatoes are added. The soup is boiled until the potatoes are fully cooked, then salted and seasoned with ground pepper and bay leaf.

Butter soup with pumpkin and cream

Do not disapprove of such unusual ingredients. Pumpkin and cream give the mushroom broth a delicate thick texture and excellent flavor. This dish is perfect for a hearty family dinner. For its preparation use:

• 600 g of peeled pumpkin pulp;
• 100 ml whipping cream;
• 300 g butter;
• 500 ml of water;
• 1 clove of garlic;
• Xnumx g potatoes;
• salt to taste.

Mushrooms are fried with garlic until light golden brown. At this time, diced pumpkin and potatoes are boiled in a saucepan. When the vegetables become soft, they shift the mushroom mixture and a little salt. Pour half a glass of cream into a saucepan. Using an immersion blender, all the ingredients are mashed, poured into plates and served to the table, garnished with a sprig of greens.

How to cook soup from fresh butter with barley

First courses with pearl barley are classics of Soviet cuisine. This variant of cooking soup is still widespread in Our Country and neighboring countries. To cook it, for 3 liters of water you need:

• 150 g of pearl barley;
• 200 g of boiled butter;
• 1 small carrot;
• 1 bulb;
• 2 laurel leaves;
• 3 potatoes;
• salt and spices to taste.

To begin with, it is worth preparing a mushroom broth – the butter is boiled in a large amount of water for 40 minutes. Since barley is cooked for a rather long time, it is added half an hour after boiling water. Carrots and onions are sautéed in vegetable oil and added to the broth along with chopped potatoes. As soon as the pearl barley becomes soft, the soup is seasoned with bay leaves and salted according to your taste preferences.

Delicious butter soup with cream

Cream is the best addition to mushroom broths. The consistency of the finished dish becomes incredibly tender. For 250 g of oil boiled in advance, it is best to use 200 ml of a fatty product with an indicator of at least 20%. Other ingredients include:

• 1 L of water;
• 4 potatoes;
• 3 Art. l flour;
• greens to taste;
• salt.

Butter is boiled for 30 minutes in boiling water. After that, cubed potatoes are added to them. As soon as the flesh of the tubers becomes soft, a glass of heavy cream and salt are poured into the broth. The finished soup can be brought to a creamy state with a blender, or it can be served at the table in its usual form.

How to cook mushroom butter soup with bulgur

Bulgur is widely used in dietetics. This cereal is incredibly useful for the body. It also adds extra richness to the mushroom broth. The dish becomes more satisfying. For its preparation is used:

• 3 L of water;
• 150 g of bulgur;
• 500 g of boron oil;
• 2 bulbs;
• 100 g of tertoy carrots;
• spices as desired.

Water is poured into a large saucepan, butter is put in it and boiled for half an hour. 15 minutes after boiling, bulgur is added to the water. Onions and grated carrots are sautéed until soft and added to the broth. The finished soup is salted and seasoned with spices as desired.

Fried butter soup recipe

You can make a delicious first course from standard ingredients by slightly changing the cooking method. In this case, 0,5 kg of slightly boiled butter is cut into pieces and fried in butter. The recipe also involves the use of vegetable frying and adding a few potatoes for satiety.

Sliced ​​potatoes are added to the water and boiled until half cooked. Then fried mushroom bodies, roasted in a separate frying pan and salt are added to them. All ingredients are boiled for another 5-10 minutes, after which the pan is removed from the heat so that the finished soup is infused for 30-40 minutes.

Butter soup with melted cheese

Processed cheese in mushroom soup is a classic of Soviet housewives that has migrated to modern realities. When it was problematic to get good quality cheese, the broth was supplemented with the available processed product. To prepare such a dish you will need:

• 2 briquettes of blue cheese;
• 450 g butter;
• some carrots and onions for frying;
• Xnumx g potatoes;
• 2,5 L of water;
• greenery for decoration;
• spice.

The butternuts pre-treated in boiling water are cut into small cubes. Then they are sent to a pot of water for about 20-25 minutes. At this time, make a frying of carrots and chopped onions. Potatoes are peeled and cut into sticks.

Cheese is taken out of the freezer and rubbed on a fine grater. Until it has melted, it is mixed with salt and ground pepper, and then transferred to a saucepan with mushroom broth. Put fried vegetables and potatoes in a saucepan. The soup is boiled for another 10 minutes, after which the pan is covered with a lid and removed from the heat.

How to cook soup with butter and spices

To turn a standard mushroom broth into something with a bright unique smell, you can use a special mixture of spices. Depending on the taste preferences of each person, the applicable set can be changed, following their gastronomic preferences. In the standard version, the ingredients look like this:

• 2 L of water;
• 400 g mushrooms;
• 4 potatoes;
• vegetables for frying;
• black pepper;
• thyme;
• basil;
• Bay leaf;
• dried parsley;
• salt.

Before preparing the broth itself, it is recommended to make an aromatic mixture of spices. To do this, all the spices indicated in the recipe are mixed in equal proportions and ground in a mortar. To the mushrooms boiled for 20 minutes, add potatoes cut into pieces, fried vegetables and 2 tbsp. l. seasoning mixes. After the potatoes are ready, the dish is salted, covered with a lid and removed from the heat.

Delicious soup with butter and ham

High-quality smoked ham adds more than just extra satiety to the mushroom broth. Its aroma turns a traditional dish into a real work of culinary art. For its preparation, 300 g of boiled mushroom bodies, a few pieces of ham, potatoes and vegetables for frying are used.

The recipe for this soup is simple and largely repeats the previous cooking options. First, a decoction is made, in which they put potatoes and vegetable frying. After that, ham and a little salt are added to the broth. The soup is boiled until the potatoes are fully cooked.

The original recipe for soup with butter and white wine

To prepare a restaurant-level dish, you can use some original additions to the classic recipe. These include white wine and heavy cream. The basis of the recipe is 600 ml of ready-made chicken broth. In addition to it, they use:

• 450 g butter;
• 150 ml of 20% cream;
• 70 ml of dry white wine;
• 2 st. l. butter;
• 1 tsp Dijon mustard;
• salt to taste.

Melt the butter in a saucepan and fry the chopped boiled butter on it for 15 minutes. After that, wine, mustard and cream are added to them. The resulting mass is simmered over low heat for 5-10 minutes, poured with ready-made chicken broth, mixed and removed from heat. Using an immersion blender, the contents of the pan are ground into a homogeneous mass and salted.

Mushroom butter soup with noodles

Adding homemade or store-bought noodles to mushroom broth can make it more satisfying. Such a recipe will be little appreciated by people who follow the figure. However, the versatility of this cooking method allows you to save housewives from possible errors in the preparation of frying. To prepare the soup, you need only 2 liters of water, 400 g of oil and 200 g of dry store-bought noodles.

Finely chopped mushrooms are placed in boiling water and boiled for 25 minutes. After that, noodles are added to them and brought to readiness. The prepared soup is salted and covered with a lid for half an hour to infuse.

The original recipe for butter soup with raisins and prunes

Adding prunes to meats and first courses makes for an incredible aromatic addition. In addition, the substances included in its composition have an antimicrobial effect, thereby increasing the shelf life of the finished product. To prepare such a dish you will need:

• Xnum g raisins;
• Xnumx r prunes pitted;
• 6 potato tubers;
• 350 g fresh oil;
• ½ onion;
• 2,5 L of water.

Raisins and prunes are soaked in 400 ml of boiling water for 20 minutes. Then they are filtered, pouring the remaining liquid from them into a pan with the rest of the water. Put chopped mushrooms there and cook them for 15 minutes. After that, chopped potatoes and onions, sautéed until golden brown, are added to them. The broth is boiled until the potatoes are fully cooked, then raisins and prunes cut into pieces are added. Before serving, the soup should be infused for 1 hour.

Butter soup recipe with tomato

Tomato paste is the best solution for coloring the broth a nice orange-red color. It also evens out the taste of the finished product, making it more balanced. To prepare a large pot with soup, use 2,5 liters of water, 500 g of oil boiled in advance and 4-5 potatoes and 100 g of tomato paste. Also add one grated carrot, bay leaf, a couple of cloves of garlic, salt and a few peas of black pepper.

Mushrooms are put in water, boiled for ½ hour, after which grated carrots and diced potatoes are added to them. After 10 minutes, the dish is seasoned with chopped garlic, spices, salt and tomato paste. After half an hour of infusion, the finished product can be served at the table.

Recipe for mushroom soup from butter and cabbage

Mushroom cabbage soup with cabbage is a classic recipe for Central cuisine. This dish does not need potatoes, it in itself turns out to be incredibly satisfying and rich. For its preparation use:

• Xnumx white cabbage;
• 400 g mushrooms;
• 1,5 L of water;
• 1 medium carrot;
• 1 bulb;
• 2 cloves of garlic;
• Bay leaf;
• seasonings and salt as desired.

Cabbage and chopped butter are simultaneously spread in boiling water. After 10 minutes, carrots are laid out in small cubes and chopped onions, garlic cloves cut in half. After the cabbage is ready, bay leaves, salt and your favorite seasonings are added to the broth.

Vegetable soup with butter and herbs

Cooking a traditional summer green soup with vegetables is a great recipe for those who follow the harmony of their figure. A large number of healthy vegetables and fresh herbs gives the dish a charge of vitamins and microelements useful for the body. To prepare such a healthy soup, use:

• 2 L of water;
• 400 g butter;
• 2 carrots;
• 4 potatoes;
• 2 stalks of celery;
• bunch of parsley;
• bunch of green onions.

Mushroom broth is prepared from boiled butter for 20 minutes. Diced vegetables are added to the finished broth and boiled until fully cooked. After that, the soup is salted and generously sprinkled with finely chopped herbs.

Soup with beef butter

Mushroom broth, despite its great aroma and bright taste, is not the most satisfying dish. So that the product can better satisfy hunger, you can use rich beef broth. In this case, for the recipe you will need:

• 2 L of water;
• beef bones for broth;
• 350 g butter;
• Xnumx g potatoes;
• vegetables for frying;
• salt and seasonings to taste;
• Bay leaf.

The bones are laid out in water and boiled for 1-1,5 hours. During this time, frying is done from vegetables, adding chopped butter to them. In the finished beef broth spread onions and carrots fried with mushrooms, diced potatoes. After its readiness, the soup is seasoned with salt and bay leaf.

Light mushroom soup with butter and vermicelli

If a person does not like the mushroomy taste of the broth too strong, one can make it less concentrated by cutting the cooking time or the amount of the main ingredient used in half. Such a decoction is more easily absorbed by the body and is great for people who practice proper nutrition. For 2 liters of water, 300 g of fresh oil is used, a little vermicelli, salt and bay leaf.

Mushrooms are cut into small pieces, put in boiling water and boiled for 10 minutes. After that, 150-200 g of small vermicelli are poured into them. When the pasta is fully cooked, the soup is salted, removed from heat and covered with a lid.

How to cook butter soup in a slow cooker

Using a slow cooker to prepare classic mushroom soup allows housewives to fully automate the process. Only the necessary ingredients and water are laid out in the bowl of the device. After that, choose the time and the desired program – after the expiration of this period, the soup will be ready. For this simple recipe, use:

• 2 L of water;
• 4 potatoes;
• 350 g of boiled butter;
• 1 carrots;
• salt.

All ingredients are cut into cubes, spread in a bowl and poured with water. Close the lid of the device and turn on the “soup” mode for 40 minutes. The finished dish is salted to taste and served at the dinner table.

Conclusion

Butter soup has a delicious mushroom aroma and a very bright taste. It can be prepared both from fresh mushrooms, and from dried, pickled or frozen ones. By supplementing the broth with additional ingredients, you can get a great restaurant-level dish.