Boletus mushroom soup - the aroma of a fairytale forest: recipe with photos and videos

Home Mushroom soups

Butterfly mushroom soup is a delicious, nutritious soup with the magical aroma of a mushroom forest that will satiate everyone deliciously and give you an extraordinary feeling of calm and comfort. Each spoonful of boletus soup promises the pleasure of an imaginary journey to a magical mushroom meadow. Treat your loved ones to a fairy tale right at the dinner table.

Butter soup has a very low calorie content and high nutritional value. Butter mushrooms are saturated with microelements, proteins and vitamins necessary for humans, especially group B. Having a unique composition, butter mushrooms are among the most valuable and healthy mushrooms.

It is also important to take into account the availability of mushroom soup with boletus; if you prepare the mushrooms yourself, the dish will become cheap. You can also dry boletus and prepare your favorite soup all year round. Preparing the soup is completely simple, without any special culinary sophistication and quick to prepare. We offer a delicious selection of everyone’s favorite butter soup recipes.

How to make mushroom soup from boletus - 15 varieties

Butter mushroom soup
Soup with butter and pasta
Boiled butter mushroom soup
Cheese puree soup with whole butter
Mushroom soup made from dried boletus with barley
Soup with boletus “Fromatic”
Golden soup with butter
Creamy soup with butter
Mushroom soup with fried boletus
French soup with butter
Soup with butter and buckwheat
Butter puree soup with melted cheese
Butter mushroom soup with ham
Butter mushroom soup with bulgur
Butter soup with barley

Step by step

We will need a decent handful of mushrooms for soup for 3-4 people.
Rinse the dried mushrooms to remove any debris, then pour boiling water over them for a couple of hours (preferably overnight).
Cover with a plate and wrap in a towel so that the mushrooms are thoroughly infused and the water cools slowly.
Then, put a pan of water on the fire, strain the water from the mushrooms, but do not pour them out. Chop the mushrooms themselves quite finely.
Pour the water from under the mushrooms into the pan for color.
The mushrooms are then sent to the pan. Cook until it boils. Skim off the foam to keep the soup clean. Once boiling, reduce heat.
Peel and cut the potatoes into cubes, just peel the onion without cutting. Add the potatoes and onions to the mushroom bowl, turn up the heat, and let it boil. Then cook over medium or low heat until the potatoes are completely cooked. In general, mushroom mushroom cooks for quite a long time - from 40 minutes to 1.5 hours. You can cook it longer if you want the soup to be rich.
Serve the finished mushroom pickle made from dry mushrooms with sour cream.
Bon appetit!

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Mushroom pot made from dried mushrooms

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Butter mushroom soup

An original recipe for mushroom soup with lots of butter. A very rich, aromatic and delicious soup.

Ingredients:

Butter - 500 g
Onion - 1 pc.
Potatoes - 3 pcs.
Dried pepper mixture - 50 g
Water - 2 l
Salt

Preparation:

We thoroughly wash the butter and remove the skin. Chop coarsely and boil for half an hour.

Cut the potatoes into slices, the onion finely and add everything to the soup.

After 15 minutes, add dried pepper and salt, cook until tender.

Ural approach

Siberians believe that forest gifts are practically everything that the mycelium should contain. The recipe (the photo clearly shows how appetizing its implementation is) allows only an unobtrusive “accompaniment” to be added to them. Those who want to check the opinion of Siberians should do the following. The collected mushrooms are sorted, cleaned, washed, and suspicious areas are removed. You can take any variety, either individually or in a common pile. Mushrooms are finely chopped and poured into boiling water. There should be a little water, just enough to cover the sprinkled prey. It will produce a lot of its own juice, which will supplement the fluid level. Cook the mushrooms for a long time to get a thick mycelium - the recipe allows about half an hour for this stage. At the same time, frying is done (only from onions, without carrots) and added when the soup acquires the consistency of jelly. A bay leaf, a couple of peppercorns - and after a couple of minutes it’s time to remove. A lot of chopped spicy herbs are poured into the pan, covered with a lid and left to steep for half an hour.

Soup with butter and pasta

If a lot of family and friends have gathered at the table, you can prepare mushroom soup with fresh butter and pasta. The dish turns out nourishing and tasty.

Ingredients:

Butter - 400 g
Potatoes - 5 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Pasta – 100 g
Spices

Preparation:

We carefully clean the butter from the skin and forest debris. Soak for half an hour in water.

Fill the pan with 4 liters of water and boil the butter for half an hour, then add carrot rings and chopped onion.

After ten minutes, add the potatoes, cook for 20 minutes, then add the pasta and cook.

To prevent pasta from overcooking and spreading on your guests’ plates, use only hard pasta.

Recipe: Mushroom soup - A simple and tasty recipe with meat and noodles.

First, let's prepare all the ingredients. We sort through the butter. Be sure to check for worms. We mercilessly throw away wormy mushrooms. We thoroughly clean good mushrooms from forest debris and moss, and be sure to remove the thin film from the caps. Wash in running water and chop coarsely. Boletus can be replaced with other forest mushrooms: porcini, aspen, boletus, etc. In winter, this soup is prepared from frozen or dried mushrooms. If there are no wild mushrooms, store-bought champignons will do, but the flavor is not the same.

Peel the potatoes, wash them and cut them into cubes. In winter, I use potato preparation for such soups. The soup turns out even thicker and richer.

We clean the onion, wash it and finely chop it.

We clean the carrots, wash them and grate them on a coarse grater.

Now you need to prepare the frying for the soup. Place the mushrooms in a frying pan and simmer in their own juices over low heat until the liquid has completely evaporated. Be sure to remove the foam. When all the foam has gone, add black peppercorns and bay leaf. Mushrooms can be slightly salted. Transfer the finished boletus into a separate bowl.

After the mushrooms, pour vegetable oil into the frying pan, I use sunflower oil, and fry the onion a little.

Add carrots and fry vegetables until golden brown.

Add the mushrooms and fry them a little with the vegetables.

Let's proceed directly to preparing the soup. First, cook the potatoes until half cooked. I recently learned that you absolutely cannot use an aluminum pan to prepare mushroom soups. Fungi can interact with metal, resulting in the release of harmful substances.

Add vermicelli to the potatoes. Cook until the potatoes and noodles are completely cooked. Vermicelli can be replaced with rice. Then the soup will be less thick.

Add frying. Our soup turned golden brown. Salt. If I cook from frozen mushrooms, I add a little dry mushroom seasoning from chopped dry mushrooms. Bring the soup to a boil, cook a little and turn off the gas.

Mushroom soup with butter and noodles is ready. Bon appetit.

Mushroom soup with wild mushrooms always turns out very aromatic and tasty. Vermicelli gives the dish satiety, richness and thickness. Serve mushroom soup with sour cream and sprinkle with herbs on top. If in the last days of Indian summer you are not lazy and go to the forest to pick mushrooms, such a soup will not cost much at all. Let's count: vermicelli 20 rubles, vegetables from the garden, mushrooms from the forest, another 5 rubles. on bay leaf, salt and pepper. Total 25 rub. The serving of soup is different for everyone, but it’s definitely enough for two lunches for a family of three. Good luck to everyone and new culinary discoveries!

Boiled butter mushroom soup

Often, after a trip to the forest, the boletus is immediately boiled, and only then various dishes are prepared from it. Soup from already boiled butter is prepared a little differently and faster in time.

Ingredients:

Boiled butter - 350 g
Potatoes - 500 g
Carrots - 1 pc.
Onion - 1 pc.
Vermicelli – 50 g
Greens - a bunch
Spices

Preparation:

Fill the pan with water, add salt and cook the prepared potato cubes in it.

Slowly prepare a fry from chopped onions and carrots, at the end add chopped butter and fry for five minutes.

Add vermicelli and frying with butter to the prepared potato broth. Cook for 10 minutes, sprinkle with chopped herbs and let stand.

Mycelium of fresh butter mushrooms with sour cream

Thanks to the multicooker, you can save time on cooking. In the device, the dish will retain its beneficial qualities.

You will need:

butter - 350 g boiled;
spices;
potatoes – 450 g;
dill – 30 g;
salt;
sour cream – 150 ml;
onion – 130 g;
bay leaf - 3 leaves;
garlic – 4 cloves.

Cooking method:

Chop the mushrooms. Chop the vegetables into cubes. Transfer to a bowl. To fill with water.
Add spices. Add salt and add bay leaves and chopped garlic. Close the lid.
Set the “Extinguishing” mode for 40 minutes.
When ready, pour into plates. Add sour cream, then sprinkle with chopped dill.

Cheese puree soup with whole butter

An unusual, delicate soup with a cheesy taste and large pieces of aromatic, fried butter.

Ingredients:

Butter - 500 g
Potatoes - 400 g
Onion - 1 pc.
Processed cheese – 200 g
Carrots - 1 pc.
Sunflower oil – 50 g
Spices

Preparation:

We carefully clean the butter from the skin and forest debris, soak for an hour and boil for half an hour. Then fry with spices.

Fill the pan with 2 liters of water and boil randomly chopped vegetables.

Add processed cheese and after five minutes beat the soup with a blender. Add large pieces of fried butter. Let's serve.

Mushroom bowl of frozen butter mushrooms with semolina and cilantro

Semolina will help add richness to the dish, and cilantro will make it more healthy.

You will need:

frozen boletus – 450 g;
onion – 260 g;
carrots – 270 g;
sour cream – 180 ml;
cilantro – 30 g;
olive oil – 20 ml;
semolina – 20 g;
potatoes – 580 g;
greens – 20 g.

How to cook:

Pour water over defrosted mushrooms. Place the chopped potatoes.
Fry chopped vegetables. Transfer to a mushroom picker.
Add spices and semolina. Pour in the cereal carefully so that lumps do not form. Add some salt.
Cook for a quarter of an hour.
Add chopped greens and sour cream. Mix.

Mushroom soup made from dried boletus with barley

It is very convenient to prepare dried boletus during the season and delight yourself with aromatic, delicious soup all year round.

Ingredients:

Dried boletus - 50 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Pearl barley – 75 g
Onion - 1 pc.
Spices

Preparation:

Soak the dried butter for about 3 hours and let it cook for an hour along with the pearl barley.

If desired, fry carrots and onions.

Prepare the potatoes, cut them if desired and let them cook for 20 minutes.

Add the frying mixture, boil for a minute and turn off the heat.

Recipe 2: Porcini mushroom pickle (step-by-step photos)

In order to prepare mycelium from mushrooms, you do not need any special skills or a lot of time. All you need is a basket of freshly picked boletus (ceps) or any others that you managed to find in the forest (boletus, chanterelles, redcaps), and the desire to feed all family members deliciously.

Our porcini mushroom pickle is also a dietary dish, since the vegetables are not fried in oil during the process, which means they do not add extra calories to the dish. The recipe is for 3-4 servings.

Fresh mushrooms - 0.8 -1 kg (during the cooking process they greatly decrease in volume, so for those who like a thicker soup, you can fill the entire pan with chopped mushrooms and add water).
Onion - 1-2 pcs.
Carrots - 1 pc.
Potatoes - 0.5 kg.
Greens to taste.
Salt pepper.

Finely chop the mushrooms, add water, put on fire, and after boiling, cook for 20-25 minutes.

During cooking, add salt and pepper to taste.

Grate the carrots, finely chop the onion, add to the soup.

Peel the potatoes, cut them into cubes, put them in the soup, and cook until softened.

Turn off the heat, add finely chopped herbs.

Serve with sour cream.

Soup with boletus “Fromatic”

It’s easy to prepare a particularly aromatic and delicious soup from fresh forest butter. Even a teenager can cope.

Ingredients:

Butter - 300 g
Potatoes - 600 g
Khmeli-suneli - 0.5 tsp
Onion - 1 pc.
Sour cream – 100 g
Spices

Preparation:

We pre-clean and prepare the butter. To make the mushroom taste more intense, grind some of the butter caps into a paste. We cut the rest randomly.

Fill the pan with a small amount of water and set to cook the butter for half an hour.

Cut the potatoes, add them to the butter, cook for 15 minutes.

Prepare a fry from chopped onions and add it to the soup, cook for five minutes and serve with sour cream.

Cooking sequence

Cut the carrots into large cubes or three on a grater.
Grind the onion in a blender, or you can chop it with a knife.
Peel the potatoes, cut into cubes and fill with water.
Finely chop the greens with a knife and mix with onions in a blender.

Important! If you think it wouldn’t hurt to additionally season your future soup with your favorite spices, it’s time to prepare them too. For example, I love adding a little ground ginger, suneli hops and a mixture of Italian herbs to mushroom soup, but my mother additionally grates a few tablespoons of hard cheese on a coarse grater

Place the pan on medium heat and warm it thoroughly.
Remove the mushrooms from the freezer and immediately place them in the pan.
Close the mixture with a lid and simmer for about five minutes, then pour in half the sunflower oil.

Some housewives prefer to boil frozen mushrooms in salted water without pre-frying - this method seems ineffective to me, because we not only need to achieve complete defrosting, but also ensure the integrity of each mushroom. In addition to losing their shape, the mushrooms risk acquiring the unpleasant taste of a rubber sponge, which somehow got into our soup.

Place the chopped onion in a frying pan and pour the rest of the sunflower oil over it.
Fry it over low heat, stirring the mixture frequently with a wooden spatula.
After five minutes, add the chopped carrots to the onions and close the pan with a lid.
Simmer the mixture for about ten minutes, add the mushrooms, stirring it from time to time.
As soon as the carrots are soft and lightly fried, remove the pan from the stove.
Carefully pour the roast into the pan and mix the broth thoroughly.
Bring the water to a boil and add the chopped potatoes, stir the soup again.
Cook for about 15 minutes, add additional seasonings and chopped herbs.

Important! This soup can easily be prepared in a slow cooker: to do this, add both frying and potatoes to the boiling broth with mushrooms, and then set the “Soup” or “Baking” program on your device for about half an hour. Test for doneness and salt about 10 minutes before the end of the program and try not to overcook your dish.

That's it, now you know everything about how to quickly and easily prepare delicious mushroom soup from frozen mushrooms! Pour it into portioned plates and don’t forget to additionally garnish with fresh green onions, young garlic and basil and cilantro leaves.

Mom prefers to add a teaspoon of butter and a little red chili to each plate, but this should only be done if you and your family love it spicy. You can store the soup in the pan in which it was prepared for approximately five or seven days - the longer, the faster the dish will lose its aromatic and taste properties.

Golden soup with butter

Just a few easy tricks and the mushroom soup will get a special golden color. It looks very beautiful and gives a unique taste with a magical aroma.

Ingredients:

Butter - 400 g
Potatoes - 5 pcs.
Carrots - 2 pcs.
Sunflower oil - 50 g
Onion - 1 pc.
Paprika pieces - 1 tbsp. l
Salt pepper

Preparation:

We carefully clean the butter from the skin and forest debris. Soak for half an hour in water.

In a 3 liter saucepan with water, set the butter to cook for half an hour.

In a frying pan, fry the chopped onion until nut-colored, then add finely grated carrots, fry until golden brown.

Prepare the potatoes, cut them individually and set aside for 20 minutes. stew.

Add the roast, spices, boil for five minutes and turn off.

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.

Creamy soup with butter

When an adult child refuses to eat healthy vegetables and mushrooms, you can prepare a creamy puree soup with butter. Few people can resist such a delicate and original dish.

Ingredients:

Butter - 300 g
Carrots - 2 pcs.
Potatoes - 4 pcs.
Onion - 1 pc.
Cream - 200 g
Water - 1.5 l
Spices

Preparation:

We carefully clean the butter from the skin and forest debris. Soak for half an hour in water.

In a convenient saucepan, cook the prepared butter for half an hour, then add the vegetables one by one; the cutting has no specific meaning here.

Add cream to the finished soup, bring to a boil and beat with a mixer.

You can pre-fry some butter to use in decoration.

All creamy soups have one important detail. After adding cream, you just need to bring the dish to a boil and do not boil. If cream boils for a long time, it can curdle and spoil the soup.

Recipe 1, step by step: mushroom picker made from fresh porcini mushrooms

Preparing the mushroom mushroom is extremely simple, and for convenience, we have prepared a simple step-by-step recipe with visual photos, which will become an assistant and will allow you to properly prepare the dish at home.

How long does it take to cook fresh porcini mushroom soup? Cooking will not take more than an hour, just like an ordinary first course. A visual recipe, illustrated with step-by-step photos, will help you make the dish. Do not deny the pleasure of eating mushroom food.

We wish you good luck in your culinary experiments at home!

porcini mushrooms – 10 pcs.
onions - 1 pc.
carrots - 1 pc.
potatoes - 4 pcs
sour cream - 1 tbsp.
bay leaf - 1 pc.
butter - to taste
table salt - to taste
ground black pepper - to taste
dill - to taste

First you need to prepare the mushrooms. They need to be washed well under running water and dirt should be scraped off if there is any.

Next, the ingredients for the mushroom picker from fresh mushrooms are cut into pieces and sent to a saucepan or thick-walled pan.

Add a little butter and fry the porcini mushrooms for about five minutes.

At the same time, peel, wash and dry the carrots. It should be grated on a medium grater. The onions are peeled, washed, dried and finely chopped. Send the vegetables for frying. Cooking will take about seven to eight minutes, then you can add salt and pepper to taste.

Next, fill the ingredients with water, but it should not be much. The soup has the right consistency - not too thin, but not too thick. Peel, wash, dry and cut the potatoes into cubes. He is sent last. Then add the bay leaf and cook the dish until the potatoes soften. Next, cover with a lid and leave the dish to steep for ten minutes.

A delicious mushroom pickle made from fresh porcini mushrooms, made according to a simple step-by-step recipe with photos, is ready. It can be poured into plates, seasoned with fresh chopped herbs and sour cream and served. The soup will pleasantly surprise you with its incredible aroma and interesting taste. Bon appetit!

Mushroom soup with fried boletus

There is one feature to make a simple mushroom soup incomparable using only familiar ingredients. Just fry the butter and enjoy the new taste.

Ingredients:

Butter - 300 g
Potatoes - 500 g
Sunflower oil – 50 g
Carrots - 1 pc.
Onion - 1 pc.
Water - 2 l
Spices

Preparation:

We thoroughly clean the butter, soak it for 2 hours, cut it as desired and fry it until it has a dark nut crust.

Boil potato strips in water until half cooked and add butter.

Prepare a fry from grated carrots and chopped onions. Add in 5 minutes. until the potatoes soften into the soup. Let's stand.

How to cook mycelium from fresh butter mushrooms with celery and garlic

Fragrant celery, piquant garlic and spicy cilantro will help make the mushroom mushroom original in taste and soft in consistency. Instead of milk, you can use kefir or sour cream for dressing.

You will need:

garlic – 4 cloves;
carrots – 130 g;
boletus – 150 g boiled;
salt;
crackers – 230 g;
cilantro – 20 g;
milk – 130 ml;
cheese – 150 g;
any oil;
celery – 200 g root;
water – 2.2 l;
onion – 120 g.

How to cook:

Pour water over mushrooms and cook for 10 minutes.
Cut vegetables into bars. Pour into a frying pan and fry until soft. Transfer to soup.
Cook for 7 minutes. Add celery chopped into cubes. Switch the heat to low and simmer for half an hour.
Beat with an immersion blender until smooth. Pour in hot milk and stir. Pour into plates. Sprinkle with chopped herbs and grated cheese. Add croutons.

French soup with butter

An interesting and piquant recipe from elegant French cuisine. The soup will surprise guests and add zest to any table.

Ingredients:

Butter - 250 g
Butter - 50 g
Potatoes - 2 pcs.
Onion - 1 pc.
Milk – 400 g
Processed cheese – 100 g
Water - 1 l
Egg - 5 pcs (according to the number of servings)
Spices

Preparation:

We carefully clean the butternuts (preferably small ones) from the skin and forest debris. Soak for half an hour in water. Chop as desired and fry in butter for half an hour.

Pour water into a 3 liter saucepan and cook the prepared and randomly chopped onions and potatoes.

In a separate bowl, boil soft-boiled eggs.

When the potatoes are ready, add milk, melted cheese and fried butter and cook together for five minutes. When serving, add a peeled and halved egg to each serving.

Ingredients for making mycelium from dried mushrooms

Dry mushrooms (any) 3-4 handfuls
Red onion (medium size) 1 head
Potatoes 2 pieces
Zucchini (medium size) 1 piece
Vegetable oil 2 tablespoons
Table salt to your taste

1 Prepare the ingredients.

Dry mushrooms should be washed in a bowl with lukewarm running water, then poured with warm boiled water and left for about an hour so that they swell a little. The potatoes need to be rinsed under cold water, peeled and cut into medium-sized cubes. Also peel and rinse the onion along with the zucchini. Cut the onion into small cubes and the zucchini into medium ones. Then place them in a separate bowl and soak briefly to release excess starch. Cut the mushrooms into pieces, place them in a saucepan, cover with purified drinking water and put on fire. When the water boils, skim off the foam and reduce the heat.

2 Add red onion and potatoes.

Divide the onion into two even parts. Add one of them to the boiling broth. This will saturate it and give it the original Russian taste of mushroom picking. Next add the potato pieces. Saute the second part of the onion in a frying pan over medium heat with a small amount of vegetable oil. When ready, add to mushroom broth. Mix all ingredients thoroughly.

3 Add zucchini.

When the mycelium boils a little, add the chopped zucchini. In this dish, it is well saturated with the taste of mushrooms and at the same time completely compensates for the lack of potatoes. Mix everything, add salt at your discretion. Cover the pan with a lid, reduce heat to low, and cook until the ingredients are fully cooked.

4 Serve mushroom pickle made from dried mushrooms.

After cooking, the mushroom pickle should sit for about half an hour. Then pour it into portioned plates and serve hot to the dinner table. You can use any greens to decorate the dish. It’s good to serve sour cream in combination with a mushroom picker. Enjoy your meal!

Tips for the recipe

– It is very important before preparing the mushroom picker to choose good quality dried mushrooms. They should be free of foreign impurities, mold, not wormy, not burnt or rotten, dry and light to the touch, and also bend slightly

Under no circumstances should the smell of rot, rotten or moldy smell, as well as bitter or other foreign taste be allowed.

– Sometimes pearl barley and rice are added to this mushroom soup. In this case, it is advisable to cook the pearl barley separately and then mix it with the soup.

- - If you wish, you can replace chopped potatoes with mashed potatoes and add a boiled chopped egg, this will not spoil the taste, but will give good thickness.

– – Do not add bay leaves, carrots or any spices to the mushroom picker. Otherwise, they will interrupt the true aroma of wild mushrooms, and the result will be a completely different taste.

– – This soup can also be made from fresh mushrooms, preferably white ones. It’s not worth it with champignons, because it won’t taste the same.

– – Do not soak the mushrooms in milk in advance, as this will ruin the taste of the soup.

– The potatoes should turn a dark color, like the broth itself.

Soup with butter and buckwheat

Dietary nutrition requires particularly light meals with high nutritional value and no unnecessary calories.

Ingredients:

Butter - 400 g
Buckwheat – 100 g
Onion - 1 pc.
Water - 2 l
Carrots - 0.5 pcs.
Potatoes - 150 g
Spices

Preparation:

We carefully clean the butter from the skin and forest debris. Soak for half an hour in water.

Boil the butter in a saucepan for half an hour, then add chopped onion, grated half a carrot, potato slices, spices and buckwheat.

Cook everything until the potatoes soften. It tastes better if the mushrooms are chopped more coarsely.

Cooking mycelium from boletus in a slow cooker

A minimum of ingredients will create a delicious mushroom soup, and a slow cooker will reduce the cooking time.

Required:

parsley – 10 g;
onion – 70 g;
boletus – 450 g boiled;
salt;
olive oil;
potatoes – 450 g;
spices;
carrots – 70 g.

How to cook:

Chop the mushrooms into smaller pieces. Chop the onion.
Pour oil into the bowl and fry the prepared products on the “Stew” mode. Add diced carrots. Set the timer for 10 minutes.
Pour in water. Close the lid. Set the time to 25 minutes.
Cut the potatoes into bars and send them to the mushroom picker. Cook for a quarter of an hour.
Add salt. Sprinkle with spices. Cooking time – half an hour.

Advice! Small, whole boletus will make the mycelium beautiful and appetizing.

Butter puree soup with melted cheese

If your family is not a fan of first courses, but soups are very healthy and should definitely be eaten, prepare mashed butter soup with melted cheese. Few people will refuse such a delicacy.

Ingredients:

Butter - 500 g
Potatoes - 500 g
Processed cheese - 200 g
Onion - 1 pc.
Carrots - 1 pc.
Spices, water

Preparation:

We thoroughly clean the butter and soak it for 2 hours. Then cut as desired and fry without oil over low heat.

Pour 2 liters into the pan. water, add chopped onions and carrots.

Chop the potatoes as desired and place them in the pan along with the butter. Cook until done.

Processed cheese, if in cubes, grate and place in a saucepan, cook for five minutes.

Blend the finished soup with a blender and serve with croutons.

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 mushroom soup with ham

Unusual recipe. The soup turns out to be especially aromatic, mushroom smell with a hint of smoked meat.

Ingredients:

Butter - 300 g
Smoked ham – 200 g
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 5 pcs.
Water - 2 l
Spices

Preparation:

We carefully clean the butter from the skin and forest debris. Soak for half an hour in water. Boil for 30 minutes in a saucepan with salted water.

Prepare the vegetables and cut them as desired. First add onions and carrots to the soup.

Next, we send the potatoes and slices of bacon to boil. We cook for half an hour.

Features of preparing mushrooms

The butter can gets its name from the slippery, oily skin that covers the cap. It is with this that the peculiarities of preparing this mushroom for use in soups and other dishes are associated - it is recommended to remove it. This is due to the fact that during heat treatment it becomes hard and begins to taste bitter. The whole mass of mushrooms that are boiled or fried with the skin also acquires an unpleasant bitter taste.

Freshly picked boletus can be peeled off quite easily - just pry it off with a sharp knife and remove it. If you process the mushrooms the next day, it dries out and comes off much worse. Therefore, you should not delay the processing of butter mushrooms - it is better to peel the mushrooms directly on the day of collection.

If you need to postpone the work, it is better to put the mushrooms in the refrigerator at this time. You should not soak the mushrooms before cleaning - the surface of the caps becomes too slippery, which makes the procedure uncomfortable and significantly complicates it.

The oily film covering the skin leaves a residue on your hands and knife when cleaning. It turns out to be very persistent on the skin and is difficult to wash off. If you consider that mushrooms are not washed before cleaning, then both hands and a knife can easily collect dirt from the mushrooms. Therefore, it is better to clean boletus with gloves, and periodically rinse their surface, like the knife, with cold water.

After cleaning, pour the mushrooms with salted cold water for 20-25 minutes. Then the water is drained and the butter is lightly boiled. And those already processed in this way are used in the preparation of various dishes.

Boil the boletus for a short time beforehand - just let the mushrooms simmer for 10-15 minutes, skimming off the foam. The water is drained. When preparing soups, you can extend the time to 25-30 minutes. In the first case, further cooking will result in a rich mushroom broth with a pronounced taste and aroma, in the second case it will be lighter.

Butter is frozen for long-term storage after preliminary boiling.

Butter mushroom soup with bulgur

You can add richness to a light butter soup with the help of a unique grain - bulgur.

Ingredients:

Butter - 500 g
Onion - 2 pcs.
Potatoes - 5 pcs.
Carrots - 1 pc.
Bulgur – 150 g
Water - 3 l
Spices

Preparation:

We carefully clean the butter from the skin and forest debris. Soak for half an hour in water. Let it cook for half an hour in a five-liter saucepan with 3 liters of water.

If desired, you can prepare a fry from onions and carrots, or you can simply throw them into the butter and boil for five minutes.

We prepare the potatoes, cut them as desired and add them to the soup with spices.

After 15 min. add bulgur and cook for another 15 minutes.

Bulgur is a Mediterranean rice. An interesting cereal, it has a taste between rice and pearl barley, but it is very light and quick to prepare. To prepare it, just pour boiling water and leave.

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.

Frozen mushrooms in a slow cooker. Recipes for frozen mushrooms

Frozen mushrooms in a multicooker Panasonic, Redmond, Polaris, Philips, Supra, Scarlet, Moulinex, Vitek and other models are not difficult to prepare. Recipes with frozen mushrooms for the slow cooker are simple and tasty. Read how to cook fresh mushrooms in a slow cooker for freezing HERE

Frozen mushrooms in a slow cooker: step by step recipe. What to cook (do) with frozen champignons in a slow cooker?

Ingredients for frozen mushrooms in a slow cooker:

500 g frozen mushrooms (any);
1 onion;
150 g sour cream;
sunflower oil for frying;
salt;
pepper optional.

How to deliciously cook frozen mushrooms in a slow cooker (champignons, porcini mushrooms, forest mushrooms, chanterelles, russula, saffron milk caps, fresh frozen boletus mushrooms, mushroom mixture, assorted mushrooms)?

Frozen mushrooms should be slightly defrosted.
How to defrost mushrooms in a slow cooker? You can defrost them in the Warm mode.
Peel the onion and finely chop it. Pour some sunflower oil into the multicooker container.

Multicooker modes and cooking times for frozen mushrooms.

Set the frying mode (“Baking/Roasting”).
Fry the chopped onion until desired color. Switch off the roasting program. Place frozen mushrooms in a slow cooker. Add salt and pepper to taste. Add sour cream. Turn on “Extinguishing”. How long does it take to cook frozen mushrooms in a slow cooker? Frozen mushrooms are cooked in a slow cooker 40 minutes before the signal. Stir once during cooking.

Frozen mushrooms in a slow cooker with potatoes: recipe for preparing a dish with frozen mushrooms step by step

Delicious potatoes with frozen mushrooms in a slow cooker. You can also cook frozen mushrooms with potatoes. Fry the defrosted mushrooms in a slow cooker with onions. After lightly frying the mushrooms, add the potato pieces to the slow cooker. Bring frozen mushrooms and potatoes in a slow cooker until cooked. Bon appetit!

Mushroom soup in a slow cooker - the simplest recipes for a delicious first course

Preparing mushroom soup in a slow cooker is much easier and simpler than on the stove; you don’t need to worry that the dish will burn or boil over, the main thing is to set the timer correctly and strictly follow the recipe. This treat will perfectly satisfy your hunger in the summer, and will also warm you up in the winter. There are many recipes that are definitely worth trying.

How to cook mushroom soup in a slow cooker?

Mushroom soup in a slow cooker can be prepared either from forest mushrooms, chanterelles or porcini mushrooms, or with champignons or oyster mushrooms, which are grown in greenhouses. In the first case, it is recommended to put the product in meat broth, in the second - in water, frying it in butter.

Sautéing onions and mushrooms before preparing the soup base will reveal a new flavor.
The broth can be supplemented with ground dried mushrooms.
Less rich soups are made from milk mushrooms, boletus and boletus, and even weaker ones from honey mushrooms, oyster mushrooms and russula.
Mushroom soup in a slow cooker will be more satisfying if you add cereals to it: wheat, pearl barley, rice and others.

Mushroom soup in a slow cooker made from fresh mushrooms

The most delicious soup is made from fresh mushrooms in a slow cooker. The forest ones are more fragrant, but with champignons and oyster mushrooms there is less hassle and they are safer. Grated zucchini and chopped tomato will add an original taste to the dish; they are added 10 minutes before the end of cooking. The easiest recipe is a rustic soup, where a slow cooker acts as an oven.

mushrooms – 300 g;
potatoes – 6 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
greens - 1 bunch.

Chop the onion and carrots and fry on the “Frying” board.
Chop the mushrooms and simmer with vegetables for 5 minutes.
Cut the potatoes and mix with the frying mixture.
Fill with water, activate the “Soup” mode for 1 hour.
Sprinkle mushroom soup from champignons in a slow cooker with herbs and leave for 10 minutes.

Mushroom soup in a slow cooker from frozen mushrooms

The main advantage of this dish is the aroma; the richer the mushrooms, the tastier the treat will be. Many housewives make preparations so that they can then prepare an amazing frozen mushroom soup in a slow cooker. There is no need to defrost them, just put them in boiling water. Suitable spices include black pepper, basil, cumin, rosemary or thyme.

potatoes – 3 pcs.;
mushrooms – 350 g;
carrots – 1 pc.;
bay leaf – 1 pc.

Chop the onion and carrots, fry for 15 minutes in the “Baking” mode.
Chop potatoes and mushrooms, add to vegetables with spices.
Place bay leaf and add water.
Cook for 40 minutes.

Recipe 1: boletus mushroom soup (step-by-step photos)

It must be said that boletus are very tasty forest mushrooms. Even though they take quite a long time and painstakingly to clean, when prepared, butternuts (especially young ones) turn out not only tasty, but also beautiful, with a light purple-pink hue.

water - 2 l
potatoes - 400 gr
boletus - 300 gr
carrots - 100 gr
onion - 50 gr
vegetable oil - 3 tbsp.
table salt - 0.5 tsp.
parsley - 3 sprigs
bay leaf - 2 pcs
black peppercorns - 5 pcs.

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 pickle with butter mushrooms with sour cream and homemade bread. Simple, fast, tasty and satisfying - what more do you need for a family dinner!

Salted mushrooms

Salted butter is also a very popular and tasty product. These mushrooms will be a good snack and can also be used to prepare various salads.

To prepare you will need:

2 kg of mushrooms;
8 cloves of garlic;
5 tbsp. spoons of salt;
8 black peppercorns;
6 bay leaves;
4 dill umbrellas.

Preparation:

Peel the mushrooms and boil for 20 minutes in salted water.
Strain and rinse well.
Prepare the brine. Add garlic, bay leaf, salt and pepper to the water. Boil.
Drop the mushrooms and cook for 7 minutes.
Place in jars, add garlic and dill, add brine, and screw on the lids.
Leave the jars in a cool place for 30 days until completely cooked.

To remove excess salt from the finished product, you can rinse it. If mushrooms are served as a separate appetizer, then it is better to add vegetable oil, vinegar and onions to them.

Watch the video! How to salt boletus

– Calorie content of butter – 19 kcal/100 grams.

The water in which the boletus was cooked for preparations can be acidified with citric acid or vinegar so that the boletus does not darken during cooking.

To taste, you can marinate or salt the butter caps separately from the legs.

These mushrooms are very useful for containing vitamins A (metabolism), C (immunity), PP (normal development of body tissues), B vitamins (respiration of body cells, mental and emotional health).

After collecting honey mushrooms, it is necessary to eat or prepare the preparation within 24 hours. They need to be stored in the refrigerator on the vegetable shelf. - To taste, when cleaning the butter, the mushroom film under the cap can be removed and the skin can be removed. It is worth considering that the bitterness of preparations with butter, as a rule, comes from the films.

When pickling mushrooms, it is necessary to take into account that the brine in the jar should not be more than 1/5 of the volume of mushrooms.

– The salting time for oil for the winter is 45 days.

– Marinating time for butter is 3 days.

If there is a decoction left after cooking the butter, you can cook mushroom soup or sauce with it, or freeze it in a plastic bag for use as broth in the winter. As a rule, the broth from boletus turns out to be very rich, so, for example, when preparing soup, the broth will need to be diluted with water.

How to freeze boletus for the winter

Clean the mushrooms from dirt, rinse well, dry in a colander for 20 minutes, cut large butter mushrooms into pieces with a side of 2-3 centimeters, put them in small plastic bags and put them in the freezer of the refrigerator to freeze. The shelf life of frozen butter is 1 year.

Frozen boletus then cook for minutes.

Peculiarities

Butterfly is an edible mushroom of the 2nd category. Professional mushroom pickers believe that it is second only to boletus, and is ahead of it in terms of fat and carbohydrate content. In terms of productivity in coniferous forests, boletus has no equal; it ranks 1st.

Energy composition:

Carbohydrates – 46%
Fat – 18%
Belkov – 18%

Butter protein is absorbed by humans by 75-85%. Young mushrooms have more protein than old ones, just as there is more protein in caps than in stems.

Ingredients:

boiled butter (as much as you have);
onions 2-3 pieces;
vegetable oil – 1/3 cup (preferably refined);
salt, spices - to taste.

Preparation:

I pour the oil into a frying pan and heat it up. I lay out the butter, cover with a lid and fry over low heat until they stop “shooting” (during cooking you will understand what we are talking about).
Add the onion and continue to fry, adding a little heat.
Fry, stirring occasionally, until there is no liquid left in the pan and the mushrooms have darkened.

I prepare it for the winter in the same way, only I don’t add onions and fry it longer, about an hour. I put it in sterilized jars. I pack the mushrooms tightly, approximately up to the shoulders of the jar. To avoid molding (this happens from poor processing of cans or insufficient time for frying), pour melted lard on top.

Video recipe

I don’t roll them under iron lids, but close them tightly with nylon ones. I store it in a cool place and for quite a long time. I serve it with potatoes or buckwheat.

Methods for preparing butter

Cooking

Mushroom soup with melted cheese

After cleaning the mushrooms, it is necessary to rinse them thoroughly under warm running water in order to remove foreign matter and mucus residues. Then cut into medium-sized slices and place in a container with cold water on the fire.

After boiling, the butter is transferred to new, boiling and lightly salted water. This process is necessary; during the process, all chemical components that are extremely dangerous and harmful to the human body are removed.

Frying

Perhaps one of the most adored dishes for many is fried mushrooms. Cooking is easy and simple, with minimal time and cost.

You need to take pre-sorted, peeled and cooked boletus. Some people freeze prepared mushrooms to speed up the cooking process.
It is advisable to fry the boletus with a small amount of onion, this will give an amazing aroma and a brighter taste.
The frying process must be continued under the lid for a certain amount of time until the mushrooms become golden brown.
When finished, add salt and pepper to taste.

Baking

Butter baked in the oven is not only tasty, but also healthy food. It can be consumed during fasting or used as snacks. Baked mushroom dishes also benefit those who prefer a balanced diet, who are on diets, or who are overweight.

You can bake boletus in special aluminum or glass forms, pots, foil, or a baking sleeve. During this process, the butter retains all its nutrients, taste and color.

A particularly tasty and simple mushroom delicacy is julienne. This appetizer is simple and takes very little time to prepare. At banquets, various events, and holidays, this amazing dish is used on the menu. The real julienne is made only from butter. Here's the classic recipe.

Ingredients for butter julienne:

Chicken meat – 200 gr.
Hard cheese – 100 gr.
Butter – 300 gr.
Cream – 100 gr.
Butter – 20 gr.
Flour – 20 gr.
Salt.

Preparation:

Cut the mushrooms into strips approximately 3 mm thick, place in a heated frying pan without oil and fry the butter until all the liquid has evaporated. Finally, add salt and pepper as desired. Then put them in some container.
Meanwhile, melt the butter in a frying pan and gradually add flour, stirring constantly so that it does not burn.
As soon as the flour turns golden, add the rest of the ingredients: cream, mushrooms. Mix everything and simmer under the lid over low heat for 5-7 minutes.
Distribute the resulting mixture into cocotte makers and sprinkle cheese on top. The oven is preheated and the julienne is set to bake at a temperature of 180-200 degrees for 20-25 minutes.

Extinguishing

Just like when baking, all useful microelements are preserved. This method implies that the entire cooking process will be with a small amount of water, under a closed lid and over low heat.

Stewed boletus can be used as a separate dish or served as a side dish.

Pickling

This is a method of preparing butter, where the important components are sugar, vinegar, salt, and water. It is imperative to take into account and remember the correct ratio of ingredients, otherwise bacteria may multiply in the marinade.

Before the process itself, the butter must be cleaned, the sticky skin removed, and rinsed under warm water. For beauty and aesthetics, you can sort. Small mushrooms do not come apart, unlike large mushrooms.

Next, start marinating. Pickled boletus can be considered a snack or used as an ingredient for salads.

Cooking features

Even a novice cook can prepare boletus soup, but he needs to be patient and mentally prepare for the painstaking work. Obtaining the best results will be facilitated by knowing several important points regarding the preparation and use of the above-mentioned forest products for culinary purposes.

Butterflies are collected away from highways and production facilities, since all mushrooms have the ability to absorb toxins well, which is why they can be poisoned, even if they are classified as edible.
When collecting mushrooms, you need to know well which types are edible and which are not. If you are not sure that the butterdish or a mushroom similar to it is edible, you will have to leave it in the forest.
Experienced mushroom pickers also leave very large, old and wormy specimens in the forest.
Butter caps are covered with an oily film. If you cook mushrooms with it, it will become tough and give the dish a bitter taste. Therefore, cleaning the butter from this film before cooking is considered mandatory. Mushrooms intended for drying are not always cleared of film, since dry mushrooms are very fragile, and the film helps maintain their integrity. If the mushrooms are dried with a film, they are freed from it after soaking.