Nature gave man a lot useful products that we can apply in our daily life. At the same time, those plants that are suitable for consumption are highly popular, and mushrooms should be singled out separately. Many people rarely use them in their daily diet, simply because they do not know how to cook them properly. But in fact, each mushroom has a distinct, attractive flavor that can delight every family member. Let's talk on the www.site how to properly cook mushroom soup, we will give a proven recipe for boletus, boletus and milk mushrooms.

Mushroom soup from boletus

To prepare such a soup, you should prepare half a kilogram of boletus mushrooms, one small onion, a couple of medium potatoes, a medium carrot, and a couple of cloves of garlic. Also, use salt, bay leaves, peppers, herbs, and sour cream depending on your taste.

Cut the potatoes into cubes and grate the carrots on a medium grater. Chop the onion smaller. Chop the greens finely too. Chop the mushrooms not very coarsely and boil in salted water for forty minutes, not forgetting to remove the film. Next, pour potatoes into the container, after ten minutes add onions, carrots and Bay leaf... Boil the soup until the potatoes are cooked through. About two minutes before cooking, add herbs to the pan, and squeeze the garlic through the garlic press. Serve with sour cream or mayonnaise.

Boletus mushroom soup

To prepare such a delicious soup, you need to prepare half a kilogram of mushrooms, two carrots and two potatoes, six peppercorns, and parsley root. Also, use parsley, a tablespoon of flour, a tablespoon of butter, salt, and a stock cube.

It will take you a little more than an hour to make boletus soup, while you only need fifteen minutes to prepare the mushrooms for the future. heat treatment... You can use a suitable cloth to clean the boletus, so you can avoid injury to their delicate cap. Cut prepared mushrooms into medium-sized slices, pour over cold water and boil for a couple of minutes. Then drain the water and rinse the boletus again under running clean water. Place the washed mushrooms in a saucepan again, pour two liters of water and place over a medium-high heat. Chop the carrots, potatoes and parsley root, and after boiling the water, pour the prepared vegetables for the mushrooms into a saucepan. After fifteen minutes, pepper and salt the soup, also add a little chopped garlic to it and, if desired, one broth cube. After the vegetables become soft, add flour to the soup, stirring it beforehand in a glass of melted butter or in a couple of tablespoons of cool water. Next, boil the entire contents of the pan, add salt as needed. Serve thick and aromatic soup sprinkled with parsley.

Mushroom soup

To make something so delicious and healthy soup it is worth preparing four hundred grams of milk mushrooms, three potatoes, one onion and one egg. In addition, you will need some vegetable oil, fresh herbs, salt and pepper.

Rinse the milk mushrooms and boil in boiling water for five minutes. Next, take out the mushrooms, cool slightly and cut. Peel the potatoes and cut them into cubes. Boil two liters of water, add potatoes with mushrooms into it and boil for a quarter of an hour. During this time, prepare the frying. To this end, chop the onion into small cubes and fry in a preheated pan with vegetable oil... Add the fried onions along with the oil to the saucepan and boil the soup for another ten minutes over low heat. Just before the end of the cooking process, slowly pour a well-beaten egg into the soup (with constant stirring), also add salt and pepper to the saucepan. Insist for ten minutes, then serve, decorating the soup with herbs.

Boletus and boletus mushroom soup

To prepare such a dish, you need to prepare one hundred and fifty grams of mushrooms, thirty to forty grams pearl barley, three to four potatoes, a medium carrot, ten grams of soft butter, and some onions, herbs, and salt.

Pour the water over the mushrooms, place the pot over the heat and bring the liquid to a boil. Next, drain the mushroom mass through a colander. Rinse the mushrooms under running water, put them back into the pot and refill with a fresh portion of clean water. Boil for twenty minutes - until the mushrooms are fully cooked.

Simultaneously boil the barley until tender.

Drain the mushroom broth, put it on the fire and add to it already ready-made barley, Diced Potatoes. In a preheated skillet, fry chopped onions and grated carrots until golden brown. Add the frying to the saucepan, salt and pepper the future soup. Boil the potatoes until tender, then add the mushrooms. Bring the soup to a boil at last and turn off the heat. Chill the soup before serving with herbs, serve with sour cream or mayonnaise.

Mushrooms are a great ingredient in hearty and delicious soups. And it is very easy to prepare such dishes, you just need to know the basic principle of their creation.

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 is 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 prepare a mushroom soup based on meat broth or a delicate cream soup with cream and croutons. Moreover, there are many ways to store boletus boletus 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 boletus can be used to make 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 a Sunday lunch with the family. And fragrant and tender cream soups are not ashamed to be served at the festive table.

We will find out the peculiarities of the preparation of each of these delicious first courses.

Mushroom broth soup

A 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.), 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 spoonful of 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.

• After thawing, frozen mushrooms can lose their appetizing appearance, so most often they are used to prepare a 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.
• The first mushroom broth is 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.

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 of. This type of mushroom 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 cancerous 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 enterprises. Like all other mushrooms, this variety has the ability to absorb toxins and toxins from 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 a flavored mushroom soup from aspen mushrooms. The main feature of this mushroom is that it turns black during heat treatment, 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

Many. 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 dish can be cooked 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 people will like this soup if the vegetables are not pre-fried. So it will turn out to be less high-calorie.

Boletus boletuses enjoy special love and gratitude among mushroom pickers, which in their nutritional value are not inferior to meat. These edible mushrooms can be boiled, fried, dried, marinated, frozen and baked. But this article will focus on the first courses, namely, boletus soups.

You don't need to have a culinary education to make a delicious, healthy and flavorful soup. It's easy enough to observe step by step recipe cooking mushroom soup from aspen mushrooms, and a delicious first course will appear on your table that can feed and please the whole family. We offer several options, each culinary specialist can choose the one that will become a highlight on his table.

The recipe for a soup made from fresh boletus mushrooms is perfect for those people who have recently suffered an infectious disease. A light and nutritious first course will help you recuperate, satisfy your hunger and lift your spirits.

• 400 g chicken breast;
• 600 g of mushrooms;
• 1.5 liters of water;
• 4 tbsp. l. rice;
• 5 potatoes;
• Sunflower oil;
• 1 carrot and 2 onions;
• 2 cloves of garlic;
• Salt to taste.

Use when making soup from fresh boletus recipe with step by step photos.

Boil chicken breast in water, the amount of which is indicated in the recipe.

Wash the mushrooms, peel, boil in a separate saucepan in salted water for 20 minutes.

Let drain, cut into cubes and place in chicken bouillon.

Remove the meat, let it cool slightly and cut into pieces.

Peel the onions, cut into small cubes, peel the carrots, grate on a coarse grater.

Chop the garlic, mix with onions and carrots, put in a hot pan with sunflower oil.

Fry the vegetables until the vegetables are ready, rinse the rice several times and add to the soup, boil for 10 minutes.

Peel potatoes, cut into cubes, rinse and add to soup.

Boil for another 15 minutes, add vegetable fry, stir.

Add pieces of breast, salt, let it boil for 10 minutes, turn off the heat and leave the soup on the stove to infuse.

For serving soup, you can use croutons or chopped greens.

Frozen boletus soup with lemon and olives

In order to cook mushroom soup from frozen boletus in winter, many housewives make preparations from fruit bodies, freezing them in large quantities. The proposed version of the soup with lemon and olives will not only brighten up your daily lunch meal.

• 500 g frozen mushrooms;
• 3 onion heads;
• 6 potatoes;
• 1 carrot;
• Butter - for frying;
• Lemon wedges - for decoration;
• 10 halves of pitted olives - for decoration;
• 1.5 liters of water;
• Salt to taste;
• 1/3 tsp each. ground black pepper and paprika.

Taking advantage of step by step description recipe for soup from frozen boletus boletus, you can cook a delicious first course.

1. The mushrooms should not be defrosted, but put directly into a saucepan, pour over with cold water and put on low heat.
2. Peel the potatoes, cut into cubes, rinse well in water and, as soon as the mushrooms boil, put the potatoes.
3. Peel the carrots, wash, cut into thin strips and add to boiling water after 10 minutes. after potatoes.
4. Peel the onion, chop and fry in butter until golden brown.
5. After the carrots have boiled for 10 minutes, add frying, salt to taste, pepper and add paprika.
6. Stir, let it boil for 10 minutes, turn off the stove and leave the pot with soup for 10 minutes.
7. Put 2 thin slices of lemon and 2-3 halves of olives in each bowl of soup.

How to cook boletus mushroom soup

The soup made from dried boletus according to a recipe with a spicy tomato sauce has a piquant taste. In addition, such a dish is very easy to prepare.

• 2 handfuls of dried mushrooms;
• 1.5 liters of water;
• 2 pcs. pickled cucumbers;
• 3 pcs. onion and 1 pc. carrots;
• 5 tbsp. l. hot tomato sauce;
• 5 pieces. potatoes;
• Cream, salt and herbs to taste;
• 2 tbsp. l. flour;
• Refined sunflower oil.

If you do not know how to cook boletus mushroom soup, pay attention to the step-by-step description.

1. The mushrooms are thoroughly washed from dust, filled with cold water and left overnight (do not pour out the water, but leave it to prepare the soup).
2. Mushrooms are chopped small pieces, laid out in the water in which they were soaked, and simmered for 20 minutes.
3. The potatoes are peeled, cut into strips, washed in water and laid out in mushrooms, cooked for 15 minutes.
4. Cucumbers are chopped on a grater, onions after peeling are chopped into cubes, carrots on a coarse grater.
5. First, the onion is fried in oil, then the carrots are added and fried again for 5-7 minutes.
6. Flour is introduced, mixed thoroughly and added tomato sauce with cucumbers, stewed for 10 minutes.
7. Everything is laid out in potatoes with mushrooms, cooked for 20-25 minutes, salt to taste, herbs are added.
8. It is left on the switched off stove for 10 minutes, when serving, it is filled with cream (about 1 tsp each).

Boletus mushroom puree soup with smoked meats and wine

The puree soup made from aspen mushrooms has a special taste, but its nutritional value does not decrease at all.

• 600 g of mushrooms;
• 200 g of smoked chicken meat;
• 3 tbsp. l. butter;
• 5 pieces. potatoes;
• 2 onions;
• 3 cloves of garlic;
• 2 tbsp. l. wheat flour;
• ½ tbsp. dry white wine;
• 150 ml cream;
• Salt;
• 500 ml of broth (any);
• 2 tbsp. l. chopped greens.

Check out detailed description cooking mushroom soup from aspen mushrooms.

1. Thoroughly peel, wash and chop the mushrooms and vegetables: finely chop the mushrooms and potatoes into cubes, finely chop the onion and garlic.
2. Cut the smoked meat into cubes and put in a saucepan, fry for 1 tbsp. l. oil approx. 5 min.
3. Add onion, fry for 5 minutes, add garlic and fry for 3-5 minutes.
4. Add mushrooms, salt to taste and fry for 15 minutes. over low heat.
5. Spoon out some mushrooms with smoked meat and onions, put on a plate.
6. Pour into the remaining mass dry wine, add flour, mix thoroughly.
7. Add potatoes, simmer for 10 minutes, pour in broth, bring to a boil.
8. Make the fire to a minimum and cook after boiling for 20 minutes.
9. Pour in cream, salt, remove from heat and grind with a blender.
10. Add the deferred mushrooms with onions and pieces of meat, stir.
11. Serving to the table, add a little chopped greens to each plate.

How to make garlic and boletus cream soup

Creamy soup made with boletus boletus with cream and garlic is an excellent combination of ingredients. Such simple products will help to make ordinary soup a real restaurant dish.

• 500 g of mushrooms;
• 2 onions;
• 7 cloves of garlic;
• 50 g butter;
• 2 tbsp. l. sunflower oil;
• 600 ml chicken broth;
• 200 ml of cream;
• 2 tbsp. l. flour;
• Salt to taste;
• A pinch of ground cinnamon;
• Dill or parsley greens.

How should boletus soup with garlic be prepared?

1. The mushrooms are washed, cut into slices, the onion is chopped into cubes, the garlic is finely chopped with a knife.
2. In a frying pan, sunflower oil is heated, half of the butter is added, and onions and garlic are fried over low heat until golden brown.
3. Mushrooms are added and browned together with vegetables over low heat.
4. In a separate frying pan, melt the second half of the butter and add flour.
5. Stir and fry until golden brown, add broth and bring to a boil.
6. Pour into a saucepan, add onions with mushrooms, add spices and herbs.
7. It is brewed from the moment of boiling for 3-5 minutes, removed from the heat and passed through an immersion blender.
8. Cream is poured in, and the fire is turned on again, the soup is brought to a boil, which will allow it to thicken.
9. Served hot, garnished with chopped parsley or dill.

Mushroom soup made from boletus and boletus

Mushroom soup made from aspen and brown mushrooms will appeal to everyone who tastes it. The aroma and taste of the first course from the mushroom platter will not leave anyone indifferent.

• 300 g of boletus and brown cap boletus;
• 5 pieces. potatoes;
• 1 tbsp. l. dried celery;
• 2 onions;
• 1.5 liters of water;
• 5 tbsp. l. olive oil;
• 150 ml cream;
• Salt to taste;
• Greens to taste;
• ½ tsp a mixture of ground peppers.

Thanks to the recipe with the photo, it will not be difficult to cook mushroom soup from boletus and boletus mushrooms.

1. Sort the mushrooms thoroughly, wash in a large number water, cut into pieces and fry together in oil until golden brown.
2. Add chopped onion to the mushrooms and continue frying the whole mass for another 5-7 minutes.
3. Peel the potatoes, wash and cut into strips, add water and cook for 15 minutes.
4. Add dry celery, boil for 2-3 minutes, grind with a blender, and then add fried mushrooms with onion.
5. Season with a mixture of peppers, salt to taste, pour in cream, stir.
6. Serve in portioned plates, garnished with herbs to taste.

Boletus soup with potatoes and cheese

Boletus soup with cheese is a delicious, aromatic and satisfying first course. Processed cheese will give the soup creamy taste and will make it rich and thick.

• 100 g dried mushrooms;
• 4 cheese;
• 2 liters of water;
• 6 pcs. potatoes;
• 2 pcs. bulbs;
• 1 carrot;
• Sunflower oil;
• Salt and spices to taste;
• Dry or green dill.

A step-by-step recipe with a photo of making boletus soup will be useful to those who are preparing such a dish for the first time.

1. Rinse the mushrooms thoroughly, soak in water overnight, then drain the water, cut the mushrooms into cubes.
2. Put in a saucepan, cover with water and cook after boiling for 30 minutes.
3. Peel the potatoes, wash, cut into cubes or cubes and put them in a saucepan with mushrooms, cook for 15 minutes.
4. Peel the onions and carrots, chop to taste and fry in oil until golden brown.
5. Place in a saucepan and simmer for 10 minutes.
6. Grate cheese curds, put in soup, mix.
7. Boil for 10 minutes. over low heat, season with salt, add spices to taste and serve, garnished with green or dry dill.

How to cook boletus soup with barley: a step-by-step description

The recipe for making mushroom soup from aspen mushrooms with barley is a tried and tested option that was familiar to our great-grandmothers.

• 500 g of boiled mushrooms;
• 1 carrot;
• 2 onions;
• 5 potatoes;
• ½ tbsp. pearl barley;
• Sunflower oil;
• Salt and bay leaves.

Cooking boletus soup is a snap if you follow the step-by-step description.

1. Boil the barley in advance until tender, do not pour out the water.
2. Cut the mushrooms into cubes and fry in oil until golden brown.
3. Add diced potatoes to the water where the barley was cooked and cook for 20 minutes.
4. Add mushrooms and pearl barley and boil for another 10 minutes.
5. Fry onions and carrots by frying chopped vegetables in oil until soft.
6. Add to soup, salt, add lavrushka and cook over low heat for 5 minutes.

How to cook boletus soup in a slow cooker

The most common boletus soup can be prepared in a slow cooker. It is quite simple to do this, because the kitchen machine will take over all the culinary functions.

• 500 g of boiled mushrooms;
• 1.5 liters of water;
• 2 carrots and 2 onions;
• 3 cloves of garlic;
• 6 pcs. potatoes;
• Sunflower oil;
• Greens (any);
• 200 ml of cream;
• Salt to taste.

We suggest using a step-by-step description of the recipe for making boletus mushroom soup in a slow cooker.

1. Cut the boiled mushrooms into cubes, put in a multicooker bowl, where 3 tbsp is already poured. l. sunflower oil, and fry, setting the mode "Frying" or "Baking".
2. Peel and chop the onions and carrots, add to the mushrooms and fry in the selected mode until tender.
3. Peel the potatoes, wash, cut, add to the bowl and pour in the water.
4. Switch on the "Soup" mode and cook until the end of the program.
5. In 5 min. open the lid of the multicooker until the end, add salt, add finely chopped garlic, cream and herbs.
6. Let stand in the "Heating" mode for 10 minutes, so that it is infused, pour into deep clay bowls to keep the dish warm for a long time and serve.

Fresh boletus soup is great option for a variety of daily menus. But, given the characteristics of mushrooms, this dish must be properly prepared.

Boletus boletuses have a red cap, a chunky leg and dense flesh, and are also pleasant to the taste.

We collect and clean

The autumn season for most of us, in addition to puddles, slush and furious cold, is associated with the mushroom season. Someone likes to collect the so-called "forest meat", and someone is.

So, after going into the forest, you have a boletus in your hands - a mushroom with a red fleshy cap on a stocky leg ... And what should you do with it now?

Of course, you can marinate or fry it; we suggest you cook soup. Rich mushroom broth with a characteristic intoxicating aroma will serve as an excellent dinner for the whole family.

Before starting any culinary manipulation with mushrooms, they should, of course, be cleaned. To facilitate this process, aspen mushrooms are soaked in cold salted water for 2-3 hours. During this time, foliage, spruce needles and other debris will get wet and it will be easier to remove it. Also, the salty solution prevents the spread of worms.

After soaking, clean the redheads from dirt, and also remove the spoiled places (the boletus is a delicate mushroom, and therefore begins to deteriorate very quickly!). Some people prefer to remove the top layer from the cap and leg, leaving only the "meat" - here to each his own, we will not insist.

Important! We remind you that aspen mushrooms, like any mushrooms, must be processed within 24 hours after collection!

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Cook broth for soup

It takes about 40 minutes to cook the mushrooms.

The recipe for any soup begins, of course, with boiling the broth. Mushroom is distinguished by its aroma and satiety, therefore such broths are cooked without adding meat. Such dishes are considered dietary.

Cut 500 grams of peeled mushrooms into medium pieces (not too small, so as not to get mashed potatoes). Throw in cold water and bring to a boil. Cook in this way for a couple of minutes and remove from heat. Pour out the resulting water, since all the toxins from our mushrooms have accumulated in it. We wash the redheads themselves in clean cold water. Pour 3 liters of water into a saucepan, put our undercooked mushrooms in there, give a medium heat and wait for a boil again. After that, we reduce the heat and keep our saucepan on the stove for another 10 minutes. Do not forget to remove the foam throughout the cooking time. We are already halfway to the fragrant brew, the smell of which all the neighbors will come running to!

Now the matter is small - it remains to determine what kind of soup we will cook.

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Mushroom Soup Options

There are many varieties of mushroom soups.

Let's take a look at some of them.

Boletus mushroom soup "When guests are on the doorstep." We offer you a "basic" recipe for mushroom soup, which does not require special cooking skills. To prepare the dish you will need:

• potatoes - 2 pcs.;
• carrots - 2 pcs.;
• greens - a bunch;
• iuka - 1 tbsp. l .;
• melted butter- 1 tbsp.;
• garlic - 1 clove (optional);
• spices to taste;

Boletus should be fried for 10 minutes, and then added to the broth again.

We cut vegetables at our discretion. We act on the principle - the finer you cut, the faster you cook. Cook in mushroom broth until half cooked. Add spices. When the vegetables are slightly softened, add a mixture of flour and oil to the pan. Thanks to this simple trick, we will get a delicate and thick product that is not a shame to put on the table in front of guests, even if uninvited. This cooking option is similar to a puree soup. It is distinguished by its tenderness and rich taste.

Pour the soup into bowls and decorate with chopped herbs.

Soup "Sovkovy". Perhaps, the taste of this soup is familiar to many since the days of distant Soviet childhood. For of this soup have to take:

• potatoes - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• pearl barley - 100-150;
• spices (salt and pepper) - to taste;
• Bay leaf;

Finely chop the onion and carrots (it is appropriate to grate) and fry until golden brown. We send the frying and barley into a saucepan with broth with mushrooms, cook for a quarter of an hour. You can use broth from dried mushrooms... Add spices. At the same time, cut the potatoes into medium cubes. When 15 minutes of pearl barley has expired, add potatoes with lavrushka there, and cook until tender. We serve all this deliciousness with sour cream and chopped herbs.

Boletus soup should be served with sour cream and herbs.

Boletus mushroom soup on meat broth... For those who are still closer to meat broth, we offer this recipe:

• meat broth;
• aspen mushrooms - 500 gr.;
• bell pepper - 1 pc.;
• medium zucchini - 2 pcs.;
• round grain rice - 100 gr.;
• onion - 1 pc.;
• carrots - 1 pc.;
• celery root - to taste;
• spices to taste;
• vegetable oil for frying.

Put chopped mushrooms, chopped zucchini, chopped celery and a whole onion into the broth. After 15 minutes of cooking, we take out the onion, we will not need it anymore. Three carrots on a grater, finely chop the pepper and fry from this mixture. When the zucchini is softened, put rice and vegetables in a saucepan. Cook the cereals until cooked. This dish is best served with sour cream.

Have you made a soup with fresh boletus boletus? Then bon appetit!