Boletus mushroom soup: 6 classic recipes for fresh mushroom soup

Boletus mushroom soup is an excellent option for one of the lunch dishes if you are on a diet or fasting. The soup made from them is hearty, nutritious, and appetizing, especially if it is seasoned with spices and seasoned with fresh sour cream.

But when collecting these mushrooms you need to follow some mandatory rules:

collect mushrooms away from roads, especially if there is heavy traffic - mushrooms greedily absorb any toxins, including tetraethyl lead from exhaust gases. So much so that the most edible mushroom becomes poisonous;
try not to take old, very large mushrooms. Even if there are no worms in them, during the period of growth they could also pick up toxins from the surrounding atmosphere;
If the caps are heavily soiled with dust or debris stuck to them, first try to clean them as dry as possible with a sharp knife. And try to wash it as little time as possible - the spongy tissue of boletus mushrooms quickly becomes saturated with water and the mushroom becomes loose, which reduces its taste.

Boletus is a mushroom that is closest in appearance and taste to the white one. If it is healthy and not affected by worms, then it looks like a strong white one - only the cap is darker and the leg is not so massive. A distinction is made between boletus, which grows on dry podzolic soil and really prefers the shade of birch trees, and boletus, which lives in wetlands and has a looser structure.

For the information of fans of “mushroom hunting”: Some species of boletuses, in particular Leccinum Carpini (pictured) also belong to “mushroom hunting”

To prepare dishes from them, you can use mushrooms, both fresh and dried, salted or frozen. Fresh ones are washed and cut into convenient pieces, dried ones are pre-soaked, and frozen ones, as a rule, do not need any preparation, because they are frozen already cut up.

Only defrosting should be done naturally, not in a microwave or in hot water - otherwise the frozen and sharply thawed ice crystals will tear the delicate tissue of the mushroom, making it loose and tasteless. Salted ones are soaked in running fresh water or changing the water frequently.

Mushroom soup made from fresh boletus mushrooms

But in this collection, looking at the season, we will talk about recipes only with fresh mushrooms.

Important! The soup from these mushrooms is cooked in a second broth. That is, cold water with washed mushrooms is quickly heated to a boil over high heat, the mushrooms are drained through a colander and the soup is cooked in recycled water. This gets rid of all harmful substances and impurities, and in addition, the black pigment contained in the primary broth is drained, which makes the soup more aesthetically pleasing.

Ingredients for preparing mushroom pickle:

fresh mushrooms, preferably young - 0.7 kg,
potatoes - 0.6 kg,
carrots - 0.1 kg,
white onion - 1 large onion,
refined vegetable oil - 50 ml,
water - 3 l,
dill and parsley - 1/2 bunch each,
salt, pepper, spices - to taste. Peppercorns can be used unground in the amount of 4-5 peas per pan,
sour cream for adding to the soup when serving - 1 tbsp. spoon per serving.

Note: Finely chopped herbs and sour cream are not added to the total mass of the soup, but only when serving on each separate plate. Mushroom stems are eaten in the same way as caps, cut into thin rings or small cubes.

Preparation:

1. Sort the mushrooms, remove any debris, rinse and dry on a towel.

2. Cut into cubes or thin slices.

3. Place some mushrooms in water without salt, bring to a boil and cook for 5 minutes, skimming off the foam.

4. Drain the broth through a colander. Rinse the mushroom pieces under running water and cook again.

5. Add a little salt, add spices and bay leaf.

6. 5 minutes after boiling again, add potatoes cut into small slices or cubes into the soup.

7. Grate the carrots on a coarse grater and finely chop the onion. Fry until golden brown, stirring constantly, over medium heat. Add boiling broth 15 minutes after boiling.

8. Add salt to the soup and cook everything together for another 10-15 minutes, after which you can remove it from the heat.

The soup can be made less high in calories and more healthy (although not as tasty) if the vegetables are not fried, but added raw to the broth. But then they are put in mushroom soup at the same time as potatoes.

Preparing Ingredients

Mushroom soups can include boletus in fresh, dried or frozen form. Fresh boletuses must be processed very quickly, since even with short-term storage they lose their original qualities, becoming flabby.

Important! Mushrooms, due to their spongy structure, absorb odors very strongly. Therefore, when freezing, it is recommended to use tightly sealed containers.

Depending on the form in which mushrooms are used, the following operations must be performed before preparing them:

for fresh : soaking in water acidified with citric acid (at the rate of a third of a teaspoon of acid per 10 liters of water) and keeping for 1 to 3 hours. Then - thorough washing. If desired, you can remove the films from the caps;
for dried : rinsing, soaking in cool water. Usually they are saturated with moisture for 1–1.5 hours;
for frozen : defrosting and washing.

The remaining ingredients included in the dish are processed as usual: washed, peeled, rinsed and cut.

Classic boletus mushroom soup recipe

Summer with its heat is the ideal time for okroshka and mushroom soup. You often don’t feel like eating at this time, and extra calories from meat will only add to the feeling of overheating. Although you still need to eat.

And then mushroom soup with vegetables, made according to the classic recipe, will be what you need.

You need to go for mushrooms yourself or buy them at the market after at least a short rain - this way they are guaranteed to be clean, without wormholes and swarming living creatures inside.

Ingredients:

fresh boletus - 500 g,
2 large potatoes,
1 carrot 12-15 cm long and an average diameter of 2.5 cm,
medium sized onion - 1 piece,
table salt - 1 tbsp. spoon without a slide,
herbs, spices, bay leaf,
garlic - 2 cloves,
water 2.5 liters,
sour cream,
flour - 1 tbsp. spoon,
vegetable oil - 40 ml,
butter - 20 g.

This soup is made according to the classic, accepted both in the West and here, puree soup technology - that is, with varying degrees of grinding of the main components and the preparation of a natural frying-thickener from flour.

Preparing the soup:

1. Cut the mushrooms into pieces approximately 2 x 2 x 2 cm, boil for 5-6 minutes in boiling water with salt, skimming off the foam.

2. Drain the cooked mixture into the sink through a colander, place the mushrooms on a wide flat dish to cool quickly.

3. Rinse the potatoes thoroughly. A good rinse is needed because the mushroom soup itself will then be cooked in the water in which these potatoes will be boiled.

4. Cut the tubers into 6-8 pieces and let them cook.

5. Chop the carrots on a coarse grater, and cut the onion into squares, simmer them together over low heat, in vegetable oil in the presence of water, in one frying pan. For spices, you can add ground coriander and saffron (or turmeric).

6. Catch the boiled potatoes with a slotted spoon and mash them into a puree.

7. Either finely chop the cooled mushrooms or grind them through a meat grinder, creating something similar to mushroom caviar.

8. Place mashed potatoes, ground mushrooms and stewed onions and carrots into boiling water from under the potatoes. Add salt. Leave the heat low and cook for 15 minutes.

9. Heat a dry frying pan, pour a small heaping tablespoon of flour onto it, heat it so that a light brownish tint appears. Pour in the vegetable oil, stir, reduce the heat to low and add butter.

And they immediately begin, stirring vigorously, adding milk with a low fat content or simply diluted 1 to 1 with water. Liquid is added in small portions, this is important! And until you get the consistency of liquid sour cream. Garlic crushed in a press is added to the prepared thick sauce.

10. The resulting thick dressing is poured into low-boiling soup, stirred until completely dissolved and removed from heat. The soup is ready.

Serve on the table, sprinkled with fresh herbs and seasoning each serving with sour cream or mayonnaise. Bon appetit!

Keep in mind that after adding mushrooms to boiling potato broth, you need to cook everything for no more than 15 minutes! Otherwise, the soup will lose its spicy mushroom flavor.

Recipe for boletus soup with noodles according to Duval without potatoes

Vermicelli in this soup plays the role of a filler, making it thicker and more satisfying. This dish can easily be classified as a “Mediterranean diet”, since, despite all the necessary calories and microelements, it contains no animal proteins and fats, and there is also no excess carbohydrates and gaining weight by eating it is problematic.

Ingredients:

fresh mushrooms - 0.7 kg;
carrots - 150 g or large carrots, up to 15 cm;
3-4 tbsp. spoons of thin noodles “Gossamer”;
white onion - 2 medium onions;
hard cheese - 50-70 g;
butter 40 g;
refined vegetable oil 2 tablespoons;
milk - 100 ml;
laurel leaf - 1 piece;
herbs to taste (cilantro, dill, parsley, lovage);
spices to taste, salt;
water up to 3 liters.

You will need a frying pan for almost all stages of soup preparation, so prepare it in advance.

How to cook:

1. Peel the mushrooms dry with a knife and soak; without applying too much effort, wash in cold water, remove and dry on a towel.

2. Cut the caps and legs into slices 1-2 mm thick.

3. Pour in salted water, cook for 20-25 minutes, skimming off the foam that forms during the cooking process.

4. Drain in a colander.

5. Chop the carrots into small “noodles” using a Korean carrot grater, cut the onion into quarter rings.

6. Lightly fry onions, carrots and boiled mushrooms in butter mixed with vegetable oil, as well as spices and salt. Fry over low heat, stirring, for 10-12 minutes.

7. Heat the milk to a boil, gradually add the cheese grated on a fine grater and cook until the latter completely melts in the milk.

8. Put water on the soup, boil it, add salt, pour in the cheese dissolved in milk.

9. As soon as it boils again, add vermicelli there and stir for the first minute so that it does not lie down and stick together.

10. Immediately after this, pour the hot mass of mushrooms, carrots, onions and spices out of the frying pan. Mix. Cook the vermicelli until tender, remove from heat and let stand for 10 minutes.

Ready! Serve, seasoned with herbs and sour cream.

Cooking features

Boletuses are noble mushrooms, and preparing any dishes from them is not a difficult task. It takes an average of 40-50 minutes to prepare soup from them, but the total cooking time depends on the specific composition of the dish. Regardless of which recipe the cook will use to prepare the boletus soup, he needs to know and take into account several important points. Only then will the result not disappoint him.

Mushrooms are not collected near highways, industrial facilities and environmentally unfavorable areas. This is due to their ability to absorb toxins, which make even edible mushrooms dangerous to human health and even life.
Boletuses do not require serious preparation for cooking, but they still need to be cleaned of adhering leaves and other debris, washed in 2-3 waters, dried and chopped according to the instructions in the recipe. The soup is often made from boletus caps alone. If you want to use the legs as well, you need to clean them by scraping off the top layer with a knife.
Boletus soup can be cooked in the first or second water. In the case of these noble mushrooms, most cooks consider draining the first decoction to be an unnecessary precaution. The soup cooked with the first broth turns out to be much richer and more aromatic.
If you fry the mushrooms together with the onions after boiling or before, they will acquire a sweetish taste. The soup turns out especially tasty if mushrooms and vegetables are fried in butter or its mixture with vegetable oil.
You can cook a delicious soup not only from fresh boletus. Both frozen and dried mushrooms are suitable for this purpose. Before freezing, mushrooms are usually boiled and even chopped, so you can put them in boiling water without first thawing them. But it will take 10 minutes more to prepare the soup. If you decide to defrost boletus mushrooms before preparing soup from them, then it is advisable to let them thaw under natural conditions, without exposing them to sudden temperature changes. Dried mushrooms must be soaked before cooking them as a first course. They are filled with water and left for at least an hour so that they have time to restore their original volume, after which they are cooked in the same way as fresh ones.

Mushroom soup with boletus and pearl barley

A digestion-friendly soup in which boiled pearl barley creates a sticky decoction that has a beneficial effect on the liver and gastrointestinal tract.

Ingredients:

Boletus mushrooms - 0.5 kg.
potatoes 2 large tubers.
Pearl barley - half a 250 gram glass.
White onion - 1 medium sized onion.
Carrots - 1 piece measuring 15 cm with a diameter of 2.5 - 3 cm.
Bay leaf, spices to taste.
Refined vegetable oil - 50 ml.
Water up to 3 l.

Preparation:

1. Peel, wash the mushrooms, cut into large pieces and boil for 5 minutes, skimming off the foam.

2. Drain the water and cool the mushrooms.

3. Put water for the soup, adding pearl barley, washed first in hot and then in cold water. Let it boil over high heat, and then cook for about 40-45 minutes on low, until the grains are boiled and swell by 2-3 times.

4. Cut the peeled potatoes into slices and boil them in pearl barley broth. After boiling, add salt until required.

5. Chop the cooled mushrooms and season the pearl barley-potato broth with them.

6. Grate the carrots on a coarse grater, cut the onion into squares, fry everything in vegetable oil until golden brown, add spices and add it all to the soup.

7. Cook for another 10 minutes on the lowest heat, turn off and let it brew for an hour.

8. Serve with greens.

How to make fresh mushroom soup with potatoes and noodles?

This mushroom soup is similar in preparation to Duval soup, only with the addition of potatoes, which makes it richer in fiber and carbohydrates. And most importantly, it is cooked in chicken broth, which immediately suggests its inclusion in the menu for manual workers or for patients recovering from a serious illness. That is, for those who need to quickly restore strength.

Ingredients:

Chicken leg (drum+thigh) - 1 pc.
Fresh boletus - 0.5 kg
Potatoes - 0.5 kg.
Carrots - 100 g.
Onion - 1 medium onion.
Green onion - 2-3 feathers.
Table salt 1 tbsp. spoon
Black peppercorns - 3-4 pcs.
Refined vegetable oil - 30-40 ml
Green parsley - 1 bunch
Water 2 liters

Preparing the soup:

1. Boil the chicken leg until tender, with salt and spices. Remove and then use in another dish or eat as is.

2. Strain the resulting broth and set aside for now.

3. Boil the peeled, washed mushrooms in a liter of water for 5 minutes, drain in a colander, let the water drain and cool. Then chop finely and lightly fry with onions and carrots.

4. Place peeled, washed and diced potatoes into chicken broth and cook until the pieces are ready, after which add fried mushrooms, onions and carrots.

5. As soon as everything boils again, pour the vermicelli into the soup and stir while boiling for a minute so that it does not stick together.

6. After that, turn off the brew, let it brew for at least half an hour, chop the greens and, when serving in plates, sprinkle the surface of the soup with it.

Soak

Novice cooks are probably interested in how to soak dried mushrooms for soup. As experts advise, they should not be kept in water for a long time; one or two hours is enough.

The drying method matters. If they were dried naturally, one hour is enough. If the processing took place in an oven or stove, then the mushrooms are usually tougher and soaking may require more time - up to three hours.

The soaking time in water also depends on the type of mushroom. So, for whites even 30 minutes is enough. Morels and honey mushrooms need to be kept in water longer.

However, opinions differ regarding the soaking time: some spend less than 60 minutes on it, others – several hours, and still others leave dried mushrooms in water all night.

The liquid in which the mushrooms were located should not be poured out. It needs to be strained and used to make broth. This will make the dish more rich and flavorful.

Classic boletus and boletus soup recipe

Boletus (or redhead) is very similar in appearance, shape, and taste to boletus. Only its cap is not necessarily red or orange, it can also be light yellow, light brown and almost white, grayish. The main species difference of this mushroom is its dense speckled stalk, which turns blue when cut.

But the similarity of taste does not mean its complete identity; there are differences, and not only for gourmets. Boletus not only has a meatier, thicker leg and a denser cap body, it has a slightly pungent taste, with a bitterness similar to pepper. This is why mixtures of boletus and boletus in dishes are so popular in Russia. Including in soups.

Ingredients:

Fresh boletus - 300 g.
Fresh boletus - 300 g.
Potatoes - 0.5 kg
Carrots - 150 g.
White onion - 1 medium sized onion.
Celery - 1 stalk
Pearl barley - 1/2 cup
Table salt - 1 tbsp. spoon
1 rosette of cloves, 4-5 peas of bitter black pepper.
Refined vegetable oil - 50 ml.
Water - up to 3 liters.

Since the mushrooms for this soup are different, they are also prepared differently.

Preparation:

1. Peeled and washed boletus and boletus are boiled alternately for 5 minutes in the same water: after boiling and skimming the foam from the boletus broth, they are caught with a slotted spoon and the boletus are placed in the same water. Boletus can be cut coarsely, into cubes 2 x 2 x 2 cm, but boletus is better chopped into slices 1-2 mm thick.

Important! It is better not to use the bottom of the boletus leg, about 1/3, in cooking (except for mushroom caviar) - it is a bit harsh.

2. After catching the boletus with a slotted spoon, pour out the mushroom broth.

3. Boil pearl barley in half a liter of water for 40-50 minutes until it swells and each grain increases in size by 2-3 times.

4. Pour clean water into a washed pan, bring it to a boil, add diced potatoes, salt the water after boiling and immediately add boiled boletus mushrooms, spices and boiled barley. All this should cook for another 20 minutes.

5. Fry chopped carrots, chopped onions and sliced boletus slices in oil, pour the resulting fry into the soup, then add a finely chopped celery stalk.

6. Cook for another 10 minutes over medium heat. Then let it brew for half an hour and you can serve, sprinkling the surface of the soup with chopped herbs and seasoning the soup with sour cream.

Conclusion

Mushroom fiber is almost not digested by the human gastrointestinal tract. Only protein components soluble in boiling water are absorbed, and even those, like carotene (provitamin A), become available only when taken simultaneously with fats of plant or animal origin.

That’s why it’s so important to season mushroom soup with sour cream or mayonnaise, and lightly sauté carrots and onions in vegetable oil. For the same reason, eating mushrooms is undesirable for people with digestive problems: peptic ulcers, intestinal catarrh and problems with peristalsis. It is also undesirable to use them during exacerbation of liver diseases.

And if you are eating mushroom dishes for the first time, eat a little first to check how your body reacts to this specific product and whether mushrooms cause you an allergy.