We all love soups with fresh mushrooms: there is nothing tastier than a plate of such a delicacy in hot weather, when you don’t feel like heavy or high-calorie food. Mushrooms are an excellent substitute for meat, so they can be used to prepare soups for children over a certain age, as well as for fasting people and people watching their weight.

Boletus mushrooms are the closest relatives of porcini mushrooms, and culinary experts value them for their low calorie content and amazing rich taste, which can replace the meat base. Due to the fact that this product lends itself well to freezing and drying, you can prepare a meal from it even in winter, especially since other ingredients are available in every store.

Important: boletus mushrooms are very easy to confuse with inedible gall mushrooms, therefore, when going on a “silent hunt” on your own, carefully study the images and location of these “forest inhabitants”. Even an experienced mushroom picker can make mistakes, so if you are preparing soup, especially for a child, it is better to buy boletus mushrooms in a store or from trusted people. And then, carefully sort through each mushroom when washing and cleaning.

Recipe for soup with fresh boletus

There is no classic recipe for making mushroom soup - the first courses are so diverse in their individuality that you will definitely not find two identical ones in the world. Even every family cooks them differently: some add cereals, others add noodles or cream.

If you are going to cook soup with meat, then chicken will be best - it is low-calorie and dietary. However, people with ulcers and problematic intestines, as well as young children, should avoid boletus mushrooms, as individual intolerance may occur, which is much more difficult to tolerate at a tender age.

Advice: if it seems to you that the already low-calorie mushroom soup turns out to be very liquid, then you can add a little cereal of your choice: oatmeal, rice, pearl barley, millet, bulgur or buckwheat. Noodles or vermicelli will also help increase calorie content.

Ingredients

Servings: – +

• water 2 l
• boletus 500 g
• onion 100 g
• carrot 100 g
• potato 200 g
• garlic 2 cloves
• sunflower oil30 ml
• salt 1 tbsp.
• dill 1 bunch

Per serving

Calories: 59 kcal

Proteins: 1.6 g

Fats: 2.9 g

Carbohydrates: 6.6 g

30 min. Video recipe Print

Place a pan of water on the fire and bring to a boil.

At this time, we begin preparing the frying: heat the oil in a frying pan. We clean and wash the onions and carrots. Dry the onions with paper towels and chop them very finely, then place them in oil and sauté over medium heat on both sides for 5 minutes until golden brown.

Grate the carrots or cut them into very thin strips, depending on your personal preference. Grated carrots will not be felt in the soup at all, which is why it will become very tender. Add to the onion and fry everything together for 10 minutes, remembering to stir. Make sure that there is still oil in the pan and the frying does not burn.

We clean, wash and cut fresh boletus mushrooms into several small pieces. Keep in mind that during frying and cooking they will further decrease in size, so you should not chop them too much.

Add the mushrooms to the frying, add salt so that they release juice, and then slightly reduce the heat and simmer under the lid for another 10 minutes.

Peel the potatoes, wash them and cut them into small cubes. When the water boils, add potatoes to the pan and cook for 15 minutes.

After this time, throw the roast into the soup, mix thoroughly, taste and add salt if necessary. At this stage you can add your favorite spices.

Grind the garlic using a press, add to the soup and cook for another 10 minutes over low heat.

Add finely chopped greens, turn off the stove, cover the pan with a lid and let cool slightly.

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As a result, we get a very low-calorie and light soup that perfectly quenches hunger and thirst for a long time. To give the dish dietary properties, you can make it in the form of a puree. A bowl of this soup will not harm people who are on a diet, since it is absolutely lean. If you want to reduce calories even more, you can stew the vegetables in their own juice without oil.

Advice: Instead of fresh mushrooms for this recipe, you can use dried ones. The difference in preparation is that dry boletus mushrooms need to be poured with boiling water for 10 minutes, then rinsed and soaked again for one hour.

Since the dish is vegetarian, it can be served with dumplings, which are easy to prepare and have a simple composition of flour, eggs and water. Guests can also be offered garlic croutons or crackers, and each individual serving can be decorated with sour cream and fresh herbs.

Recipe for soup with frozen boletus mushrooms

When slowly defrosted, boletus mushrooms can become very soft and tasteless, like any sponge mushrooms that absorb water well. To prevent this from happening, throw frozen mushrooms directly into a hot frying pan.

Many housewives prefer to freeze boletus mushrooms already cut and washed, in order to simplify their use in the future. If you have fresh mushrooms, be sure to make a similar preparation for the future.

Cooking time: 30 minutes

Number of servings: 13

Energy value

• proteins - 2.2 g;
• fats - 2.9 g;
• carbohydrates - 8.5 g;
• calorie content - 68.4 kcal.

Ingredients

• water - 2 l;
• milk - 200 ml;
• boletus - 600 g;
• onion - 100 g;
• carrots - 100 g;
• potatoes - 400 g;
• sunflower oil - 30 ml;
• flour - 3 tbsp;
• peppercorns - 3 pcs.;
• bay leaf - 3 pcs.;
• salt - 1 tbsp;
• parsley - 1 bunch.

Important: This recipe uses a dairy dressing. To make the soup less calorie, you need to take skim or 1% milk. If you're not used to counting calories, you can add heavy cream, cheese or egg yolks, but be careful not to curdle the eggs.

Step-by-step preparation

1. Place a saucepan with water, pepper and bay leaf on the fire and bring to a boil.
2. We peel the potatoes, wash them and cut them into small pieces, which you can then catch with a slotted spoon to chop. Add potatoes to the pan and cook for 15 minutes.
3. Prepare the frying: throw the frozen boletus mushrooms into a hot frying pan for 5 minutes over medium heat. We wait until all the liquid evaporates. Add oil and continue frying.
4. Peel and wash the onions and carrots. Cut the onion into small cubes, the carrots can be grated or chopped into thin long strips. Place the vegetables in a frying pan and fry together with the boletus mushrooms for 10 minutes until the contents are properly browned.
5. By this time the potatoes should be cooked: take them out and puree them using a blender, masher or fork. Return to the pan and mix thoroughly.
6. When the vegetables are crusty, pour a little flour into the frying pan through a sieve, remembering to stir so that no lumps form.
7. After 2 minutes, gradually pour in the milk, cooled to room temperature, stir and leave to cook under the lid for another 5-10 minutes.
8. Remove the peppercorns and bay leaves from the pan. When the dressing is ready, add it to the potatoes, salt and pepper to taste.
9. Cover the pan with a lid and cook for another 10 minutes. Then turn off the heat and let the dish cool slightly.

Hearty and flavorful mushroom soup is ready! Thanks to milk, it will have a very delicate taste and pleasant color. Boletus mushrooms go well with dairy products, so each individual serving can be decorated with cream or sour cream, and then sprinkled with chopped herbs. Bon appetit!

You can even make a similar dish in a slow cooker; it is only important to follow the correct proportions of ingredients and the sequence of actions. Mushroom soups are always a good change in the diet. And how much space there is for culinary imagination! Don't be afraid to experiment too. And our step-by-step photo and video recipes will always help. Good luck!

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When we have a good handful of fresh boletus mushrooms in our hands, the first thing we want to cook is soup, and we will tell you how to cook such a delicious dish in our recipes.

Ingredients:

• fresh boletus - 450 g;
• onions - 1 pc.;
• potatoes - 3 pcs.;
• young garlic - 2 cloves;
• kitchen salt - to taste;
• laurel leaf - 1 pc.;
• sour cream (20%) - 130 g;
• parsley and cilantro - 4-5 branches each.

Preparation

We wash the boletus mushrooms thoroughly, put them in a large saucepan and boil in slightly salted water for 25 minutes. Next, dump the contents of the pan into a colander and cool the mushrooms under running water. Now we cut the boletus into arbitrary small pieces, put them in a smaller saucepan, fill it with 2 liters of water and set it to cook again for the same amount of time. Then we put here small slices of raw peeled potatoes, cubes of fresh onions, put one bay leaf and add some salt to the soup according to your taste. When the potatoes are half cooked, press the cloves of young garlic through a press into the pan and put all the sour cream here. Bring the potatoes until they are fully cooked, add chopped cilantro and parsley and, turning off the burner, let the soup brew under the lid for about 10 minutes.

Delicious mushroom cream soup from chanterelles and boletus

Ingredients:

• boletus - 250 g;
• chanterelles - 250 g;
• carrots - 1 pc.;
• potatoes - 4 pcs.;
• onions (large) - 1 pc.;
• heavy cream - 180 ml;
• sunflower oil - 30 ml;
• salt - to taste;
• mixture of peppers - to taste;
• dill greens - 0.5 bunch.

Preparation

We thoroughly wash the two types of mushrooms and let them dry a little. Next, we chop them into small pieces, which we then fry in a small amount of sunflower oil until our assorted mushrooms begin to turn golden. Then add finely grated carrots with finely chopped onions, sprinkle everything with salt, a mixture of various peppers and continue to fry until the added vegetables become golden. We put 1/3 of the mushrooms aside, and transfer the rest into a large blender bowl and beat everything until it becomes a pate.

Place the chopped potatoes in a small saucepan, fill them with 1.5 liters of water, add kitchen salt and boil until the vegetable is completely cooked. Then we take a masher and mash it directly in the potato broth. Now we move the mushroom pate here and mix everything together well. Turn on the stove burner, bring the soup to a boil, add heavy cream and as soon as it boils again, turn it off. Place the cream soup in a plate, place a spoonful of reserved mushrooms in the center of the dish and sprinkle everything with finely chopped dill.

Boletus soup puree in a slow cooker

Ingredients:

• wild mushrooms (boletus) - 350 g;
• carrots - 1 pc.;
• onions - 1 pc.;
• butter - 40 g;
• potatoes - 3−4 pcs.;
• kitchen salt - to taste.

Preparation

We wash the boletus mushrooms, thoroughly clean them, cut them randomly and immerse them in drinking water poured into the multicooker bowl. Set the “Stew” mode and cook our aromatic mushrooms for 40 minutes. Next, open the multicooker and add to the boletus mushrooms that have already sunk to the bottom, fresh carrots cut into thin rings and onion half rings. After them, put large cubes of raw potatoes into the soup, put a piece of butter and add kitchen salt to the soup. Set the multicooker timer for another 40 minutes and wait. When the specified time has elapsed, take out the bowl with the finished soup from the appliance, immerse the blender in it and beat all the contents to a homogeneous puree. This wonderful first course should be served sprinkled with your favorite type of fresh herbs!

Any housewife can prepare mushroom soup from boletus, the recipe for which is quite simple. In this material you can not only learn how to cook it from fresh, dried or frozen boletus mushrooms, but also get acquainted with methods for long-term storage of mushrooms, which perfectly preserve their taste and beneficial properties.

Mushroom soup can be prepared from both fresh and dried boletus mushrooms.

Boletus mushrooms (boletus mushrooms) are wonderful mushrooms with a discreet smell, pleasant taste, and are relatively easy to collect, recognize and prepare. They grow in deciduous forests, preferring birch forests. They love warmth, so they usually grow in places well-warmed by the sun. There are four main varieties of boletus:

• ordinary - the most common and most delicious variety of these mushrooms;
• black;
• turning pink;
• white or marsh.

Before cooking, mushrooms are thoroughly washed with running water.

Boletus mushrooms are good for frying, but they can also be boiled, pickled, dried, or stored for the winter.

If you store mushrooms correctly, you can enjoy the aromatic mushroom pickle even in winter. The freezers of modern refrigerators allow you to do this. When freezing mushrooms, the following rules should be strictly observed:

1. Mushrooms should be well peeled, fresh (maximum on the second day after assembly), and not broken. It is better if the mushrooms are young and firm. There is no need to wet them too much.
2. It is not advisable to cut mushrooms. In the freezer, it is better to lay them out on a flat surface, and when they freeze, place them in prepared containers or bags.
3. Before freezing, mushrooms can be boiled by immersing them in boiling water for 5 minutes. Then they are drained in a colander, cooled and packaged.
4. Mushrooms are stored in the freezer at -18°C. To defrost, it is better to transfer them to the refrigerator: the mushrooms will be as fresh. Secondary freezing is highly undesirable.

Mushroom bowl made from fresh mushrooms

To prepare this soup you will need the following ingredients:

• fresh boletus - 500 g;
• potatoes - 5-6 pcs.;
• sunflower oil - 50 ml;
• bay leaves, salt, pepper, fresh dill, sour cream.

Peeled and washed mushrooms are chopped and placed in a heated frying pan with vegetable oil and fried until half cooked. Then the fried mushrooms are transferred to a pan, filled with water and cooked for about half an hour. After this, diced potatoes and bay leaves are added to the salted broth. The mushroom pickle is cooked until the potatoes are completely cooked.

The finished boletus soup is sprinkled with finely chopped dill, after which it is allowed to brew. Before serving, season with sour cream.

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Noodle soup made from fresh boletus

To prepare such a mushroom picker you will need:

For a special flavor you need to use seasonings.

• fresh mushrooms - 0.5 kg;
• onions - 1 pc.;
• carrot - 1 pc.;
• potatoes - 3-4 pcs.;
• vermicelli - 1 handful;
• vegetable oil - 30 ml;
• salt, bay leaves, herbs.

Peeled, washed and cut into pieces mushrooms are placed in salted water and cooked for 30-40 minutes. After draining the water, place them in a frying pan, lightly fry, after which vegetable oil, chopped carrots and onions are added. Frying continues for another 10-15 minutes with regular stirring.

Peeled and cut into pieces potatoes are placed in a pan, filled with water and cooked until fully cooked. After this, mushrooms with onions and carrots, as well as vermicelli, are added. Bay leaves and other seasonings are added to the salted broth. There remains another 10-12 minutes of cooking, after which the mushroom mushroom is ready. Before serving, it is advisable to sprinkle the soup with herbs.

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Dried mushroom soup

To prepare it you need:

• dried mushrooms - 1 cup;
• potatoes - 5-6 pcs.;
• chicken egg - 1 pc.;
• salt, dried parsley root, red pepper, fresh dill, sour cream.

The washed mushrooms are soaked for 1.5-2 hours, after which they are washed again, filled with water, and then put on fire and brought to a boil. Place diced potatoes, chopped onions and parsley roots into boiling water, then cook for another 20-25 minutes. Then you need to add salt to the broth and cook for another 10-15 minutes, adding spices. For taste, you can crumble a boiled egg into bowls of soup and season with sour cream.

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Cheese and mushroom soup is easy to prepare and has an unusual taste.

A simple, quick to prepare, but very effective soup. Required ingredients:

• boletus mushrooms, frozen or fresh - 0.5 kg;
• potatoes - 1-2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• processed cheese without additives - 80-90 g;
• salt, ground and allspice, bay leaves, fresh or dried dill.

Mushrooms (including frozen ones) are filled with cold water and placed on fire. After boiling, the foam is removed, cooking continues for 15 minutes, after which chopped potatoes are added to the water. Cook for another 15 minutes until the last one is ready, at the same time the onion is lightly fried in vegetable oil, after which chopped carrots are added to it.

Then bay leaves, allspice are added to the salted and peppered broth, and then, with continuous stirring, cheese cut into pieces. After this, frying and herbs are added, and after 5 minutes the fire can be turned off: the soup is ready.

The boletus is a welcome guest in the bucket or basket of every mushroom picker. It is collected from July to September. That is why autumn is a great time to start cooking boletus dishes. And there are many recipes. We suggest making boletus soup, which your family will certainly love.

We collect in the forest or buy

What is needed for cooking? First of all, of course, dried boletus mushrooms, which have been waiting in the wings for a long time to turn out to be an ingredient in a delicious dish. If you haven’t stocked up on them during the summer, you can buy these mushrooms in the store.

Dried boletus soup

Let's present the list of ingredients:

You should start preparing a dish like boletus by washing the mushrooms in cold water. Then they need to be soaked for one and a half to two hours. Next, you should thoroughly rinse the mushrooms again and place them in the pan in which the dish will be cooked. Pour in water, put on fire and bring to a boil.

In the meantime, you need to work on other ingredients. Peel the potatoes and cut them into small cubes. Then chop the onion and put it all in a pan with the mushrooms and cook for 20-25 minutes.

It's time for spices. Boletus soup should be salted, peppered and paprika added if desired. There is very little time left to cook. 10-15 minutes.

Now you can add sour cream to taste. Also, if desired, you can dice a boiled egg into each plate for a richer taste.

Undoubtedly, such aromatic mushroom will appeal to everyone’s taste. Try it - you won't regret it!

Fresh boletus soup

We looked at a recipe for making soup using but why not try making it from fresh ones? Fresh boletus soup is a delicious dish that is likely to become your favorite as soon as you try it.

What is needed to prepare it?

• fresh boletus - half a kilogram;
• 5-7 small potatoes;
• 1-2 carrots;
• vegetable oil;
• sour cream;
• Bay leaf;
• greenery;
• 3-4 tbsp. spoons of couscous;
• salt;
• water.

Let's start preparing the soup. We clean the boletus mushrooms, rinse them thoroughly with water, and cut them into small pieces. Place them on the bottom of the pan and fill with water on top. Cook until the water boils. From time to time we remove the resulting foam. When the water boils, you need to reduce the heat, then cook for 10 minutes.

While the mushrooms are cooking, you need to take care of the potatoes. It should be peeled and cut into small cubes. We do the same with onions and carrots. Next, you need to sauté the chopped carrots and onions in vegetable oil.

Add potatoes to the mushrooms. Next, you need to salt the dish and cook it until the potatoes are cooked. The next step is adding vegetables: onions and carrots. Cook for just a few more minutes and add salt, pepper and bay leaf to the boletus soup. Don't forget about couscous. Add it at the same time as the seasonings. Cook for a few more minutes, turn off and pour into plates. Separately, add sour cream and chopped parsley to each.

Now you have in your arsenal two recipes for boletus mushrooms. Let's also consider the third one.

Another good recipe

We present to your attention a hearty and tasty dish - boletus mushroom soup with vermicelli.

To prepare it you will need:

• 0.5-0.7 kg boletus;
• several potatoes;
• 1-2 carrots;
• a few tablespoons of vermicelli;
• 1-2 onions;
• 50-70 g hard cheese;
• bay leaf;
• greenery;
• water - 3 l.

First you need to deal with the mushrooms: wash, peel, cut, add salted water and boil for 30-40 minutes. Drain the water, place the boiled mushrooms in a frying pan, fry lightly, then add vegetable oil and spices. Don't forget about carrots and onions. They need to be peeled, crumbled and added to the frying pan, mixed with mushrooms. In this form you need to fry for another 10-15 minutes.

It's the turn of the potatoes. It must be cleaned, cut into pieces, put in a deep pan and filled with water. You need to cook until fully cooked, and then add mushrooms, carrots and onions, and also add vermicelli. Don't forget to add bay leaves and seasonings to taste. Boil for another 10-12 minutes and then remove from the stove. The soup is ready. You can treat your family to it.

Finally

Now you know, from boletus mushrooms. All that remains is to bring the ideas to life. Rest assured, you will not be disappointed and will spend the whole fall, and maybe even winter, preparing delicious and aromatic soups.

Bon appetit! Remember that mushrooms are a wonderful ingredient for preparing delicious dishes.

Mushroom soup is a hearty, healthy and delicious dish. Recipes for mushroom first courses are found in many cuisines around the world, and they are offered in limitless variety. Soups are made from frozen, fresh, dried and even pickled mushrooms of various edible types. Boletus soup has an amazing aroma and unsurpassed taste. Boletus mushrooms are valued not only for their taste, but also for their nutritional properties, because they contain a decent amount of vitamins and protein.

Boletus soup with pearl barley

To prepare this dish, both dry and frozen mushrooms are used, but it tastes better when fresh boletus soup is cooked with barley.

Ingredients:

• boletus - 0.5 kg
• meat broth - 1.5 l
• pearl barley - 2 tbsp. l.
• medium onion - 1 pc.
• carrots - 1 pc.
• potatoes - 2-3 pcs.
• bay leaf - 1-2 pcs.
• sunflower oil - 2 tbsp. l.
• dill or parsley
• pepper, salt - to taste

Cooking steps:

1. Wash the pearl barley in advance and place it in boiling water for one hour. After the time has passed, fill it with the broth prepared in advance and send it to the fire. Cook for 30-40 minutes.
2. Peel the potatoes and cut them in a way convenient for you. We send it to the pearl barley. Cook for about 20 minutes.
3. Peel the onions and carrots, chop finely and sauté in oil.
4. Clean the mushrooms, wash them and cut them into medium pieces. Fry them in a frying pan until the liquid has completely evaporated.
5. Add sautéed vegetables and mushrooms to the soup.
6. Throw in the bay leaf, salt and pepper. Cook for another 5-10 minutes, turn off, let it brew a little.
7. Serve boletus mushroom soup with finely chopped greens.

Frozen boletus soup puree

Quite often, housewives prepare mushrooms for future use by freezing. Then you can pamper yourself with mushroom delicacies all year round. Frozen boletus soup is not inferior in taste and nutritional quality to fresh boletus soup, and its recipe is quite simple.

For mushroom puree soup you will need the following ingredients:

• Frozen boletus - 0.6 kg
• potatoes - 5 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• milk - 1 glass
• wheat flour - 2 tbsp. l.
• vegetable oil - 2 tbsp. l.
• butter - 2 tbsp. l.
• bay leaf - 2 pcs.
• salt, ground black pepper - to taste.

Cooking steps:

1. Coarsely chop the peeled potatoes. Place in a pan of salted water. When it boils, remove the foam and add a bay leaf.
2. Place frozen boletus mushrooms in a heated frying pan. After they are completely defrosted and all the liquid has evaporated from them, add vegetable oil and butter. Fry until half cooked.
3. Finely chopped onion and coarsely grated carrots are sent to the mushrooms. Fry a little.
4. Carefully add flour to the pan, stirring constantly.
5. Pour milk into the pan. Simmer until thickened.
6. When the potatoes are ready, remove them from the water, grind them into puree, and gradually return them to the pan.
7. Add mushroom dressing to potatoes. Cook under a closed lid for about 10 minutes. Remove from heat.

When serving this wonderful boletus soup, you can garnish it with onion or parsley.

Boletus mushroom soup with vermicelli

Ingredients:

• fresh boletus - 0.5 kg
• potatoes - 2 pcs.
• onion - 1 pc.
• vermicelli strips - 4 tbsp. l.
• butter - 80 g
• parsley
• salt and ground black pepper - to taste
• sour cream for dressing the finished dish

How to make boletus soup with vermicelli:

1. We clean the mushrooms, wash them, chop them, add 2 liters of salted water and put them on the fire.
2. Peel the potatoes and cut them. 30 minutes after the mushrooms boil, add potatoes to them.
3. Sauté finely chopped onion in oil.
4. After bringing the potatoes to readiness, add onion, vermicelli, salt, and pepper.
5. When the vermicelli is ready, add the greens to the pan and turn off after boiling.
6. When serving, season the soup with sour cream.

Boletus soup in a slow cooker

Mushroom soup with vegetables is a tasty and fairly light first course. And if you cook boletus soup in a slow cooker, then the beneficial properties and impeccable taste of all the ingredients of the products are perfectly preserved, and the cooking process will not cause any trouble.

So, we need:

• fresh mushrooms - 300 g
• potatoes - 2-3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• white cabbage - 300 g
• vegetable oil - 2 tbsp. l.
• salt, pepper, herbs - to taste

Preparation:

1. Chop the peeled onion and carrots and sauté in oil in a multicooker bowl on the “Fry” mode.
2. Peel the potatoes, cut them into small slices, and add them to the vegetables.
3. Next, add the washed and chopped boletus mushrooms.
4. Shred the cabbage and place it in a bowl.
5. After a short frying, pour 1.5 liters of water into the bowl.
6. Pepper and salt. Cook for 30 minutes on the “Stew” mode.
7. After the program is completed, add the herbs and let the soup brew a little in the “Warm” mode.

If you want to use frozen mushrooms, you don’t have to defrost them, but start cooking right away.

If you have dried preparations, then before cooking mushroom soup from dry boletus mushrooms, you need to soak them in cold water for about 1 hour.

An appetizing boletus soup, the recipes for which are quite varied, will not leave any gourmet of mushroom dishes indifferent.