Boletus mushroom soup: recipes, photos, videos, how to cook delicious boletus mushroom soup

Mushroom soup is an integral part of every family's daily and holiday menu.
And in the fall, when the time for the “quiet hunt” is in full swing, the first dish of mushrooms very often “stays” on the table. It must be said 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. During the period of heavy autumn rains, it is impossible to forget about the boletus harvest. These fruiting bodies, due to their exquisite taste and amazing aroma, are most often used for making soups. The first courses made from these mushrooms, despite their simplicity, turn out to be extremely tasty and nutritious.

In this article we will look at how to prepare butter soup in various variations. The following methods will help you add variety to your first course category. All you have to do is choose the right butter soup recipes for yourself, and you can surprise your family with a new culinary masterpiece.

How long should you 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 pre-processing.

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

It is strictly not recommended to soak mushrooms in water during cleaning. Only after the process is it allowed to pour a solution of water and salt into the oil for 20 minutes. This component perfectly removes remaining dirt hidden in the pores of the mushroom. Then the fruiting bodies must be rinsed under running water and heat treatment begins.

How long should you cook butter for soup? Here everything will depend on how rich you want the first dish to be. If you plan to prepare a light soup, then you need to boil the mushrooms 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.

It's a little easier when it comes to frozen butter soup. The fact is that frozen mushrooms do not require pre-boiling at all, since they have already gone through this process immediately before harvesting.

How long should you cook dried butter for soup? First of all, they need to be soaked in cool water for 2-3 hours, then boiled for 15 minutes in a separate pan.

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

Selection and preparation of ingredients

The process of sorting through butter mushrooms is quite labor-intensive: it is usually necessary to select and discard wormy specimens from a huge pile of mushrooms. Since they grow nearby in large numbers, when collected, the count goes into the hundreds. Not everyone likes the procedure of mandatory cleaning of the cap: due to the oily skin, which gives the oiler its name, it tends to slip out of hands, while the film itself is cleaned quite easily by hand without the help of a knife. The stem should also be cleaned of moss, needles, leaves, soil and other plant contaminants.

Important! You should start cleaning the oils immediately, since their caps dry out quickly, which will greatly complicate the process of removing films later. If this happens, fry them directly with the skin on.

After cleaning, rinse the mushrooms three times in salt water, observing the proportions: 1 tbsp. l. salt per 1 liter of water. Change the water in the container, then rinse each fungus under running water. Sort the mushrooms: feel free to cut larger specimens, it is better to leave small ones whole for pickling. After this, you can boil the mushrooms for 15 minutes in salted water and set aside to drain for later use, or you can freeze them raw - peeled butternuts are convenient for freezing for the winter, they are stored better than champignons, and when thawed they completely retain their authentic taste.

Recipe for making mushroom soup from fresh boletus with potatoes

Making butter soup does not require any special skills or abilities. Therefore, even a novice housewife can safely undertake such a procedure. In this recipe, the second main ingredient for butter soup will be potatoes.

Water – 2.5 l;
Fresh boletus – 400 g;
Potato tubers – 700 g;
Onion – 1 small head;
Fresh herbs;
Salt, pepper, bay leaf.

The recipe for fresh boletus soup includes pre-boiling the fruiting bodies in the above-mentioned manner. It must be said that for young mushrooms this process is not considered mandatory.

So, put the prepared mushrooms in a saucepan with water and put on medium heat, cook for 20 minutes.

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

We also peel the onion and cut it as finely as possible.

After 20 minutes, place the potatoes in the pan and salt until desired taste.

10 minutes before readiness, add onions to the mushrooms and potatoes.

Season the almost finished soup with a mixture of ground peppers and throw in a few bay leaves.

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

Serve, garnishing each serving with chopped herbs. Sour cream will be a very tasty addition to this dish.

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

Cooking step by step:

To prepare this simple first course, take water, potatoes, boletus mushrooms, carrots, onions, fresh parsley (or dill), refined vegetable oil (I use sunflower oil), salt, bay leaf and black peppercorns.

First you need to sort and peel the mushrooms. I have young boletus, the caps haven’t even opened yet. We trim the legs, remove the skin from the caps and the film from the legs. Cleaned boletus has an attractive pale yellow color.

We wash the peeled mushrooms in cold running water, put them in a small saucepan, fill them with clean water and put them on the stove. Cook for about 15-20 minutes after boiling over medium heat. Don't forget to remove the foam.

In the meantime, let's take care of the vegetables. Peel the carrots and onions, then chop them finely and place them in a frying pan with hot oil. Fry until golden brown over medium heat.

The boletus was cooked - they changed not only in color (they became purple-pink), but also decreased in size.

We drain the water - we have absolutely no need for excess liquid.

The carrots and onions were just fried and browned. Add boiled mushrooms to them and keep them on the fire a little longer until the butternut browns.

At this time, pour cold water into a clean saucepan and put it on fire. We peel the potatoes and cut them into arbitrary, not very large pieces. Place potato wedges in boiling water and cook for 10 minutes.

Then add bay leaf and black peppercorns (you can use a couple of allspice peas - I didn’t have any at that time).

The onions, carrots and mushrooms were well fried, browned and smelled very tasty. It's time to put them in mushroom soup.

Transfer the contents of the frying pan into a saucepan with boiling broth and potatoes and cook for another 10 minutes. In the process, add salt and taste.

Mushroom soup with boletus cooks very quickly. When the potatoes become soft, all that remains is to add chopped fresh parsley or dill.

Cook the soup for a couple more minutes, then turn off the heat, cover the pan with a lid and let it sit for 5 minutes.

During this time, we set the table and invite our relatives to dinner.

I recommend serving mushroom soup with boletus with sour cream and homemade bread. Simple, fast, tasty and satisfying - what more do you need for a family dinner!

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

In modern Russian cuisine, puree 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 butter soup puree. This dish is distinguished by its delicate texture and rich, rich taste.

Water – 2 l;
Boiled butter - 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.

Place the prepared mushrooms in water and put on fire. After the butter, place the peeled and diced celery. Cook both ingredients for 25 minutes.

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

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

Using a slotted spoon, scoop out the contents of the pan, transfer it to the pan with the vegetables, and stir.

Place the mixture in portions into an immersion blender and grind until pureed. Return the finished puree to the pan with boiling broth.

Grind the hot pepper, first removing the seeds, and add to the soup. Add salt, pepper and cook for a few more minutes over low heat.

Serve delicious butter soup puree, sprinkling each serving plate with herbs.

Recipes

Butterfly mushroom soup can be prepared in several ways - with cheese, prunes, cream and other ingredients. Experimenting with ingredients allows you to add variety to your home menu every week.

Cream of mushroom soup

Puree soups have recently entered Russian cooking. They have a soft texture and rich flavor.

Ingredients:

2 liters of water;
600 gr. boiled butter;
2 medium carrots;
250 g celery root;
3 onions;
15 hot peppers;
5 cloves of garlic;
2 tbsp. spoons of butter;
salt and pepper in peas (added to taste);
fresh dill.

The preparation of the dish is carried out in several stages:

Place the mushrooms in water and transfer to the stove.
Cut the celery into cubes and add it after the butter.
Keep the ingredients on the fire for at least thirty minutes.
Peel the onions, garlic and carrots, then put these ingredients in a frying pan and fry until half cooked.
Pour some broth from the pan into the pan with the vegetables and simmer the resulting mixture for ten minutes.
Remove the butter and celery using a slotted spoon and transfer to the pan.
Place the thoroughly mixed mass into a blender and hold until it reaches a puree consistency.
Transfer the puree back into the pan with the boiling broth.
Grind the hot peppers and add them to the soup along with salt and pepper.
After adding the spices, cook the soup for three to five minutes over low heat.

Cream soup with white wine

Soup with the addition of wine gives the dish a slight sourness and is a welcome guest on many holiday tables.

Ingredients:

500 gr. boiled butter;
650 ml chicken broth;
200 ml 20% cream;
2 tbsp. spoons of butter;
4 tbsp. spoons of dry white wine;
half tbsp. spoons of Dijon mustard;
salt and pepper to taste.

The preparation of the dish is carried out in several stages:

Boil the chicken in water with salt and ground pepper (this will take about forty minutes).
Remove the meat from the broth - it will not be needed further.
Melt the butter in a container and place the chopped mushrooms - the components simmer over low heat for fifteen minutes.
Pour cream, dry white wine, meat broth and Dijon mustard into the pan (fire power changes to medium intensity).
After the mixture boils, add salt and peppercorns to it.
Beat the mixture until creamy.

Reference. In order for the soup of fresh boletus with white wine to reveal its taste better, it is recommended to add a lemon wedge to it when serving.

Multicooker

Cooking in a multicooker is distinguished by its simplicity - this device independently calculates the cooking time. All the cook needs to do is select the desired mode.

Ingredients:

1 liter of water;
500 gr. oily;
600 gr. potatoes;
80 gr. onions and carrots;
olive oil;
salt and peppercorns;
parsley.

The preparation of the dish is carried out in several stages:

Boil the mushrooms for at least ten minutes, then finely chop the fruiting bodies.
Pour olive oil into the bottom of the bowl and place the chopped onion in the bottom.
Select the “Stew” option and set it for fifty minutes.
Finely chop the carrots and place in the bowl after the onions (for 10 minutes).
Pour a liter of boiling water into a bowl and place the butter in it. Cooking time ranges from twenty minutes to half an hour, depending on the power of the multicooker.
Peel and cut the potatoes into one and a half centimeter thick bars.
Place the potatoes in the bowl and leave it in the same mode for fifteen minutes.
After the timer goes off, salt and pepper the mixture and add spices.
Infuse the soup for one hour.

Meat broth

Meat broth soup is distinguished by its satiety and richness. The taste of the dish depends on the type of meat the cook chooses.

Ingredients:

500 gr. beef, pork or chicken meat;
2.5 liters of water;
450 gr. boiled butter;
1 onion;
1 carrot;
600 gr. potatoes;
1 bell pepper;
3 cloves of garlic;
vegetable oil;
salt and pepper.

Cooking:

Place the meat in a saucepan filled with water, then cook over medium heat.
After boiling, reduce the heat, add salt and pepper, then leave the broth to simmer for an hour and a half.
Remove the meat from the broth - it will not be needed for cooking.
Cut the mushrooms into 5mm strips, place them in the broth and cook for another fifteen minutes.
Cut all the vegetables into cubes - peppers, carrots, onions, garlic, fry the ingredients in a frying pan and transfer to the broth.
Cut the potatoes into strips (“straws”) and keep the soup on the fire for twenty minutes.
Season the prepared dish with bay leaf and black pepper grains.

Reference. The best meat for making broth is beef. To make the soup hearty and tasty, it is recommended to use beef on the bone.

Cheese soup

Cheese is a universal ingredient for most soups. It adds a creamy flavor to the mushroom dish and makes it softer.

Ingredients:

2.5 liters of water;
550 gr. boiled butter;
6 potato tubers;
150 gr. processed cheese;
60 gr. onions and carrots;
sunflower oil;
salt and pepper.

The preparation of the dish is carried out in several stages:

Cut the boiled mushrooms into cubes, place them in a saucepan with water and put on fire. Cooking time is twenty minutes.
Cut the potatoes into slices or cubes and put them on the fire in a saucepan with the mushrooms.
Finely chop the onion and carrots, then fry with sunflower oil and add to the soup.
Grate the cheese, mix with spices and salt and pour into the pan.
Leave on low heat for seven minutes.

Reference. Before you start cooking, it is recommended to keep the processed cheese in the freezer for two hours. A cooled product will be more convenient to grate.

Noodles soup

In addition to cheese and meat, mushrooms go well with noodles, which add variety to soups. Noodles are an optimal replacement for pasta due to their low calorie content.

Ingredients:

2.5 liters of water;
350 gr. potatoes;
400 gr. oily;
100 gr. noodles;
1 onion;
1 carrot;
vegetable oil;
salt and pepper.

The preparation of the dish is carried out in several stages:

Place the butter in a saucepan with water and put on the fire for minutes, cook for twenty minutes.
Cut the peeled potatoes into cubes and add to the butter.
Fry the onions and carrots in a frying pan, which are cut into half rings before this.
Place the fried vegetables in a saucepan, salt the mixture and add spices to taste.
Ten minutes before the end of cooking, add the noodles.

Reference. You can cook the noodles yourself or buy them ready-made.

With chicken meat

Mushroom soup goes well with chicken due to the mild taste of this meat. Chicken broth makes the dish more satisfying and healthy.

Ingredients:

500 gr. chicken meat;
350 gr. boiled butter;
3 liters of water;
2 tablespoons of millet;
3 potato tubers;
1 onion;
1 carrot;
1 clove of garlic;
Bay leaf;
seasonings

The preparation of the dish is carried out in several stages:

Place the chicken in a pan of water and put on the fire until it boils.
Cut the butter into cubes and throw them into the broth after boiling, then cook for half an hour (during the cooking process, you need to remove any foam that forms).
Peel the potatoes and carrots, finely chop the vegetables and place in the pan.
Add millet and finely chopped onion.
Five minutes before the end of cooking, add chopped garlic cloves, salt, bay leaves and spices to the soup.
Infuse for half an hour.

Reference. Any part of the chicken is suitable for preparing the broth - breast, drumsticks, wings or carbonate.

Milk soup with butter

Creamy products go well with butter, be it cheese, cream or milk. Therefore, mushrooms are often added to dairy first courses as a flavor accent.

Ingredients:

500 gr. boiled butter;
1.5 liters of water;
half a liter of milk;
6 potato tubers;
one and a half tbsp. spoons of butter;
2 cloves of garlic;
1 onion;
1 carrot;
salt and pepper;
greenery.

The preparation of the dish is carried out in several stages:

Cook the butter for fifteen minutes over medium heat.
Peel the potatoes and cut them into cubes (or strips).
Finely chop the vegetables (onions, garlic, carrots) and fry in a frying pan (frying takes five minutes).
Add milk and spices to the pan, stir and simmer for five minutes.
Add potatoes to the broth and boil until ready.
Pour the mixture from the frying pan into the broth and simmer over low heat for three minutes.
At the end of cooking, add greens to the water.

With frozen boletus

Fresh mushrooms are not always available, so there are special recipes for frozen fruiting bodies. When properly defrosted, they are not inferior in aroma and taste to recently picked mushrooms.

Ingredients:

1.5 liters of water;
500 g frozen butter;
5 potato tubers;
2 onions;
1 carrot;
2 red bell peppers;
4 teaspoons flour;
Art. spoon of butter;
salt and pepper.

Cooking:

Defrost the butter, cut into small pieces and put on fire in a saucepan.
Dice the potatoes and carrots and place them in the pan.
Chop the onion and pepper, then fry in a frying pan with butter and flour.
Pour the mixture from the frying pan into the soup and cook until the tubers soften.
Add salt and pepper, stir and leave on fire for five minutes.

Reference. It will take two to three hours for the butter to defrost.

With canned butter

In addition to fresh and frozen mushrooms, canned fruiting bodies can also be an ingredient for soup. They are sold in supermarkets all year round and are an excellent base for a first course.

Ingredients:

a jar of pickled butter (~0.5 liters);
7 potato tubers;
2 liters of water;
bulb;
carrot;
2 cloves of garlic;
1.5 tablespoons butter;
salt and pepper.

The preparation of the dish is carried out in several stages:

Place a pot of water on the stove, add pepper and bring to a boil.
Cut the potatoes into cubes and put them in boiled water.
Finely chop the mushrooms from the jar and place in a saucepan.
Cut the onion, carrots and garlic into cubes, fry in vegetable oil and lower into the broth.
Cook the soup for fifteen minutes, add salt to taste at the end of cooking.
Turn off the heat and leave the soup for 1-2 hours.

Reference. If desired, you can add one teaspoon of sugar to the soup.

Prunes and raisins

Prunes and raisins give the soup an unusual taste, but their advantages do not end there. These components extend the shelf life of the dish due to their disinfecting properties.

Ingredients:

2 tablespoons of boiling water;
2.5 liters of water;
350 gr. boiled butter;
50 gr. Luke;
600 gr. potato tubers;
70 gr. prunes;
120 gr. raisins;
15 gr. flour;
30 gr. sunflower oil;
salt and herbs.

The preparation of the dish is carried out in several stages:

Soak raisins and prunes in two separate glasses of boiling water, then strain.
Pour the liquid from the glasses into a pan of water.
Cut the mushrooms into small pieces and place in the pan.
Cut the potatoes into cubes and add to the mushrooms.
Fry the onion in a mixture of vegetable oil and flour and add mushroom broth to the frying pan.
Ten minutes before the soup is ready (until the potatoes soften), pour the mixture from the frying pan back into the pan.
Add raisins, prunes to the soup and add salt to taste.

Ground meat

Ground beef and mushrooms are a combination that has long been used in cooking. Beef does not drown out the rich taste and aroma of the butter and creates a wonderful “duet”.

Ingredients:

550 gr. ground beef;
1.5 liters of water;
150 gr. spaghetti (durum wheat only);
250 gr. boiled butter;
1 onion;
3 tablespoons of dry red wine;
3 cloves of garlic;
green onions (feathers);
salt and ground pepper.

The preparation of the dish is carried out in several stages:

Fry the minced meat and chopped onion in a frying pan and place in a pan of water.
Place a container with water and minced meat on the fire, add diced butter and cook for at least fifteen minutes.
Add spaghetti to the water, wait until it boils, reduce heat and cook for ten minutes.
Two minutes before the end, add salt and pepper, add a clove of garlic and red wine.

Tomato paste

Tomato paste adds richness and a slight “spiciness” to any first dish. It goes equally well with meat, vegetable and mushroom soups.

Ingredients:

2.5 liters of water;
500 gr. oily;
450 gr. potatoes;
50 gr. carrots;
60 gr. tomato paste;
3 cloves of garlic;
1 bay leaf;
5 black peppercorns;
salt and herbs.

The preparation of the dish is carried out in several stages:

Boil fresh mushrooms for ten minutes.
Peel the potatoes and cut into slices, then add to the broth.
Peel the carrots, grate using a coarse grater and fry in a frying pan with vegetable oil (frying time - three minutes).
Mix the contents of the pan with tomato paste and chopped garlic.
Add a couple of tablespoons of soup to the pan, stir, add salt and pepper. The mixture is simmered over the fire for eight minutes, then put back into the pan.
Re-salt, throw in the bay leaf and turn off the heat.
Let the soup sit for at least half an hour.

Reference. Both fresh and frozen boletus are suitable for making soup. If frozen fruiting bodies are used, they do not need to be thawed before cooking.

Cabbage

Mushroom soup is made with the addition of cabbage and celery. It is rich in vitamins and very easy to prepare.

Ingredients:

2 liters of water;
500 gr. boiled butter;
300 gr. white cabbage;
1 carrot;
1 onion;
2 cloves of garlic;
2 stalks of celery;
salt and pepper;
2 bay leaves.

Cooking:

Put water on the fire and bring to a boil.
Place mushrooms in water and cook for five minutes.
Chop the cabbage and add it to the broth.
Dice vegetables (onions, carrots, celery, garlic) and add to the soup.
Continue cooking the soup for at least fifteen minutes, then add pepper, salt and bay leaf.
Let the soup brew for one and a half to two hours.

Butter cream soup with white wine

An excellent option for making creamy butter soup for family and guests. This dish on the holiday 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-made Dijon mustard - ? Art. l.
Salt pepper.

If you don't have chicken broth ready yet, now is the time to start this process. It is necessary to boil the chicken parts in water with the addition of salt and ground pepper for about half an hour. We won't need the meat for the soup, so you need to remove it and use it at your discretion.

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

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

Beat the mushroom mixture until it reaches a creamy consistency.

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

How to cook butter mushroom soup in a slow cooker

The next version of mushroom soup made from fresh boletus requires the presence of a special household appliance - a multicooker. If you want to preserve the nutrients of this dish as much as possible, then it’s time to use this modern kitchen unit.

Boiling water – 1 l;
Fresh butter - 450 g;
Potatoes – 500 g;
Onions and carrots – 70 g each;
Olive oil;
Spices – salt, pepper, seasonings;
Parsley.

The first step is to boil fresh mushrooms separately for 10 minutes. Then drain the liquid, cool and cut into small pieces.

Cut the onion into cubes, place in a multicooker bowl, greased with oil, and set the “Stew” function for 50 minutes.

Also chop the carrots into cubes and send them after the onions, simmer for 10 minutes.

Afterwards, pour 1 liter of boiling water into the bowl of the device, add the mushrooms and cook for about 20-25 minutes. It must be said that the duration of the process directly depends on the power of the multicooker, so the recipe indicates the approximate time.

During this time, you need to have time to peel and wash the potatoes, and then cut them into cubes 1.5 cm thick.

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

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

How to cook boletus soup with meat broth

Butter soup with meat broth is a very satisfying and rich dish. To prepare it, you don’t have to go shopping in search of products: the necessary ingredients can probably be found in your refrigerator or pantry.

Beef, pork or chicken – 600 g;
Water – 2.5 l;
Boiled butter - 400 g;
Onion - 1 pc.;
Carrots – 1 pc.;
Potatoes – 500 g;
Bell 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 is the best option. But you can take any other meat.

Place the beef in a container with water and place over medium heat. When it boils, set the heat to minimum intensity, add salt and pepper and count 1 hour 20 minutes.

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

Cut the mushrooms into slices 5 mm thick and place in the broth, cook for 20 minutes.

Lightly fry diced carrots, bell peppers, onions and garlic in oil and then add them to the mushrooms.

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

Finally, you can add a couple of bay leaves and a few grains of black pepper.

The video below will also help you prepare a delicious butter soup:

How to make cheese soup with butter

This first course recipe has a rich, creamy mushroom flavor. So, cheese soup with buttermilk will primarily interest lovers of these two ingredients.

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

Before you start preparing the butter soup recipe, it is recommended to place the processed cheese in the freezer for a couple of hours. This is necessary 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 cook. This process should take at least 20 minutes.

Peel the potatoes and cut into equal cubes. Then send them to cook with the mushrooms until fully cooked.

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

Remove the cheese from the freezer and grate using a fine grater. Add salt, pepper and mix well until the cheese is completely combined with the mushroom soup. Boil over low heat for a couple more minutes, and you can serve, beautifully garnished with chopped green onions.

With added meat

The following recipe will help you prepare a hearty and nutritious soup that meat lovers will especially enjoy. How many ingredients to use can be determined based on the desired amount of soup.

For four servings you will need:

300 grams of butter.
4 potatoes.
0.5 kg of potatoes.
1 onion.
1 carrot.
2 laurel leaves.
A little salt and pepper.

Rinse the selected piece of meat thoroughly. Clean it of tendons and films. Place in a saucepan and fill with water. Add bay leaf and a little salt. Cooking time averages about 20 minutes.

While cooking the meat, you can eat mushrooms. Clean them and rinse thoroughly under running water. Transfer them to the pan with the meat and continue cooking for another 20 minutes.

Peel the onions, carrots and potatoes. Cut the vegetables into small slices. Onions and carrots should be sautéed over low heat. This should be done for as long as necessary for the onion to become transparent.

Add the roast and potatoes to the pan with the meat and mushrooms. Cook until the potatoes are fully cooked. This mushroom soup can be decorated with herbs before serving.

By choosing the most suitable recipe, you can prepare delicious mushroom soup or puree soup. It's very easy to prepare. As a result, you will receive a hearty dish that will not leave anyone indifferent.

Butter and noodle soup recipe

Easy to prepare, but very nutritious soup with butter and noodles is a frequent “guest” on the table of those who maintain a slim figure and like to eat low-fat first courses.

Water – 2.5 l;
Potatoes – 300 g;
Peeled young butter - 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 store-bought ones. This will significantly save our time and effort.

Prepare mushroom soup from fresh boletus mushrooms according to the following description:

Throw the young fruiting bodies into a pan of 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 cut the potatoes and place them in a saucepan.

Meanwhile, “golden” onions and carrots cut into half rings in a frying pan with butter.

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

7 minutes before readiness, lay out the finished noodles. Delicious boletus soup is ready to eat!

With added vermicelli

For four hundred grams of mushrooms, take egg noodles or thin spaghetti (one hundred grams), one chicken egg, onions and carrots. Seasonings: black and red pepper, garlic salt, dill and cilantro.

Cut the boletus soaked in liquid into two parts and simmer in lard or any oil until almost all the water has evaporated. Add salt to the pan and boil, add pasta and boil for 15 minutes. To go with the noodles we add mushrooms, sautéed vegetables (onions, carrots), bay leaves, peppers and herbs. Serve butter mushroom soup hot with black bread. You can add white crackers or sour cream. This dish will satisfy your appetite and will not affect your figure.

Cooking mushroom soup with butter and chicken

Chicken soup with butter is perfect for lunch for the whole family. The aroma of the broth combined with wild mushrooms will create an unforgettable taste. And although the dish is very simple to make, it leaves behind a sea of pleasant impressions.

Chicken parts – 600 g;
Boiled butter – 300 g;
Water – 3 l;
Millet – 2 tbsp. l. (with a slide);
Potatoes – 3 pcs.;
Onions, carrots - 1 pc.;
Garlic – 1 clove;
Bay leaf – 2 pcs.;
Seasonings.

Prepare the broth: put the chicken parts in the water and put it on the fire to simmer. You can take any chicken meat: breast, drumsticks, carbonate, wings or frames.

When it boils, add the diced butter and cook for half an hour, periodically removing any foam that has formed from the surface of the broth.

Peel the potatoes and carrots, chop them and send them to boil in the broth.

When the potatoes are half cooked, add the millet and finely chopped onion.

5 minutes before it’s ready, add chopped garlic to the soup, add salt and season with spices.

When the soup with boletus and chicken is ready, add the bay leaves and turn off the heat. Let it brew for about 20 minutes, and you can call your family to try it.

Milk soup with boletus: first course recipe

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

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

Throw the heat-treated butter into water and cook for 15 minutes over medium heat.

Meanwhile, cut the peeled potatoes into cubes or sticks.

Peel the onion, garlic and carrots and chop finely. Place in a heated frying pan with oil and fry a little.

Use a slotted spoon to transfer the butter from the pan into the frying pan with the vegetables and fry for 5 minutes. Pour in milk, add spices, mix and simmer for another 5 minutes.

Meanwhile, add the potatoes to the broth and cook until tender.

Then place the contents of the frying pan into the saucepan, reduce the heat to low, cook for about 3 minutes and add the greens.

Before you have time to leave the stove, you will notice your family at the table with spoons in their hands.

Calorie content of foods possible in the dish

Onion – 41 kcal/100g
Jacket potatoes - 74 kcal/100g
Fried potatoes - 192 kcal/100g
Ripe potatoes – 80 kcal/100g
Boiled potatoes - 82 kcal/100g
Baked potatoes – 70 kcal/100g
Mashed potatoes – 380 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Butter - 23 kcal/100g
Bay leaf - 313 kcal/100g
Ground black pepper – 255 kcal/100g
Vegetable oil – 873 kcal/100g
Salt – 0 kcal/100g

Calorie content of foods: Butter, Potatoes, Carrots, Onions, Vegetable oil, Salt, Bay leaf, Ground black pepper

Recipe for making mushroom soup from frozen boletus

On cold winter days, it is almost impossible to prepare soup from fresh wild boletus due to their absence. In this case, frozen mushrooms will come to the aid of every housewife. It must be said that such a preparation for the winter can be used in any dish, but today we will talk specifically about the recipe for soup from frozen butter.

Water – 1.5 l;
Frozen butternut squash – 450 g;
Potato tubers – 4-5 pcs.;
Onion – 1 head;
Carrots – 1 pc.;
Red bell pepper – 1 pc.;
Flour – 3 tsp;
Salt pepper;
Butter – 1 tbsp. l.

You need to take out the frozen mushrooms in advance and leave them to defrost for 2-3 hours. Then cut them into small pieces or slices, add water according to the recipe and set to simmer.

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

Send chopped potatoes and carrots to cook with mushrooms.

Lightly fry finely chopped onion and bell pepper in a frying pan with butter and flour.

We also place the contents of the frying pan into the pan and cook until the potatoes are ready.

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

By following the step-by-step recipe for preparing frozen butter soup, you are sure to make it very tasty and aromatic.

general description

Boletus mushrooms grow in large colonies in young coniferous forests and bear fruit from May to late autumn. They appear especially en masse after the first summer rains - in mid-June.

Butterflies are universal mushrooms. They can be consumed in any form: salted, pickled, fried and in soups. They are considered edible and in terms of taste belong to category 2. For your information, it should be noted that porcini mushrooms belong to the 1st category, and everyone’s favorite honey mushrooms belong only to the 4th category.

Due to their high iodine content they have a specific taste. In addition to iodine, the pulp contains vitamins A, B, C and PP, manganese, phosphorus, copper and zinc. They consist of 90% water and greatly decrease in volume when cooked. This must be taken into account when cooking.

How to make mushroom soup from canned butter

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

Marinated butter - 0.5 l jar;
Potatoes - 6-7 pcs.;
Water – 2 l;
Onions and carrots - 1 pc.;
Garlic cloves – 2 pcs.;
Butter – 1.5 tbsp. l.;
Spices.

Put water on the fire, add your favorite spices (except salt) and bring to a boil.

Cut the potatoes into cubes and cook until done.

Uncork the jar of mushrooms; if necessary, cut them into pieces, and then add them to the prepared potatoes along with the marinade.

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

Cook everything together for about 10 minutes, adding more salt if necessary. If desired, you can add 1 tsp. Sahara.

Turn off the heat and wait for the soup to infuse a little. When served, this first course will go wonderfully with sour cream or mayonnaise.

Butter mushroom soup with prunes and raisins

Butter mushroom soup with prunes and raisins has not only an exquisite taste, but also another important feature. The fact is that thanks to the disinfecting properties of prunes, the first dish will not spoil for a long time.

Boiling water – 2 tbsp;
Water – 2.5 l;
Boiled butter – 350 g;
Onion – 50 g;
Potatoes – 600 g;
Prunes (pitted) – 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 filter, and the liquid is poured into a pan of water.

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

Cut the potatoes into cubes and add them to the mushrooms.

Meanwhile, fry diced onions in butter and flour and add a little mushroom broth from the pan. Stir, and 10 minutes before readiness, return to the container with almost ready soup.

Next add raisins with prunes and salt.

Serve on the table, beautifully decorating each serving with herbs.

Cooking method

Before sending our “lesovichki” into the pan, they should be thoroughly cleaned of dirt using a knife blade. Pay special attention to the hats. Place them in a deep bowl and fill with cold water - leave for an hour. During this time, the fluid must be changed several times. After the time has passed, cut into two parts and fry in sunflower oil until all the water has evaporated.

Now let's pay attention to the root vegetable - cut the potatoes into neat cubes and boil until half cooked with a bay leaf. Sauté chopped onion with grated carrots. Pour wild mushrooms into the potatoes and cook for another 10 minutes. A few minutes before turning off the burner, add the fried vegetables to the butter mushroom soup, as well as chopped herbs, chopped garlic, salt and pepper.

Recipe for butter mushroom soup with minced meat

An exquisite recipe for butter mushroom soup with minced meat will perfectly complement a romantic evening or a festive feast. It must be said that the flavor combination of beef and mushrooms has long been used in cooking.

Minced beef (low-fat) – 500 g;
Water 1.5 l;
Durum wheat spaghetti – 100 g;
Boiled butter - 200 g;
Onion – 1 pc.;
Dry red wine – 3 tbsp. l.;
Garlic cloves – 3 pcs.;
Green onion feathers - to taste;
Salt, a mixture of ground peppers.

Fry the minced meat with finely chopped onion in a frying pan and place in a pan of water, previously placed on the fire.

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

Add spaghetti, bring to a boil, reduce heat and cook under closed lid until done, 7-8 minutes.

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

Chop the green onions and then garnish each serving when serving.

Mushroom puree soup with butternut squash: step-by-step recipe with photos

Don't let this unusual food combination scare you! Mushroom puree soup with butternut squash will certainly delight you with its taste and aroma.

Water – 0.5 l;
Boiled butter – 300 g;
Peeled pumpkin – 600 g;
Peeled potatoes – 3 medium pieces;
Garlic – 2-3 cloves;
Butter – 1 tbsp. l.;
Cream – 80-100 ml;
Salt, ground black pepper.

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

Add the chopped butter to the frying pan with the garlic and fry with the lid open for 10-15 minutes.

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

Pour the contents of the frying pan into the pan, add cream and use a blender to puree the mixture. We heat our first dish on the stove for another 2-3 minutes, and we can already prepare plates for tasting.

Following the above recipe with step-by-step photos, butternut squash soup will definitely make a pleasant impression on your guests and family.

How to cook butter mushroom soup with tomato paste

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

Water – 2.5 l;
Fresh or frozen butter - 450 g;
Potatoes – 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 butter mushroom soup with tomato paste?

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

So, put the butter in the water and put it on the stove to boil.

Meanwhile, peel and cut the potatoes into slices. Add it to the broth and cook until tender.

We also peel the carrots and grate them on a coarse grater. Place in a frying pan with vegetable oil and, stirring, fry for 3 minutes.

Add tomato paste and chopped garlic to the pan. Take a few spoons of broth and pour it into the tomato paste, mix, salt and pepper. Simmer over low heat for about 7 minutes and place in a saucepan.

Add salt, throw in a bay leaf, turn off the stove and let it brew for 15 minutes.

When serving, we decorate with herbs and... delight guests and family with the new dish.

Creamy soup

For true gourmets, we present to your attention a pleasant delicate taste of dried butter (one hundred grams), sour cream (two hundred grams) or cream, two tablespoons of flour, butter (100 g), carrots, onions, garlic, croutons and herbs (cilantro, dill) .

Pre-soak the dried mushrooms for about two hours. Without draining the water in which the boletus was located, put it on the fire and cook for an hour and a half. The result should be about three liters of liquid. Place butter, pepper and salt in a saucepan and simmer for 15 minutes. Sauté the onion until light golden brown.

Pour a few tablespoons of broth into the sour cream and add flour, stir thoroughly until smooth and thick and add to the soup in a thin stream. We send onions there too. Grind the butter mushroom soup in a food processor, heat it up, add garlic with herbs and croutons. You can add cheese to the recipe. Enjoy your own culinary masterpieces!

Butterflies are young, strong, slippery. They are difficult to confuse with other mushrooms. Although, like many of their relatives, they also have doubles. And in order not to make mistakes when collecting, you need to know mushrooms very well. Otherwise, you should buy them at the store.

Many experienced mushroom pickers and cooks prefer boletus to other noble mushrooms. Recycling them is a hassle: it is believed that cleaning them takes much longer than collecting them. The way it is. The thin, slippery skin comes off easily, but if you peel every little mushroom, the process becomes labor-intensive and takes hours. But the result is worth it. White and clean, they look incredibly aesthetically pleasing.

Buttered mushroom soup with cabbage

An original Russian dish - buttered mushroom soup with cabbage. Try it, you will definitely love 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;
Bay leaf – 2 leaves.

The following steps will show how to cook butter soup with cabbage?

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

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

Then add the shredded cabbage to the container with the mushrooms.

After 2-3 minutes, add finely diced onion, carrots, celery and garlic. Boil the soup for about 15 minutes, add salt and pepper, add a bay leaf, turn off the stove and let the soup “get enough” of flavor.

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