Mushroom soup from butter: recipes, photos, video, how to cook a delicious soup with mushroom butter

Mushroom soup is an integral part of every family's everyday and festive menu. And in autumn, when the time of the "quiet hunt" is in full swing, the first mushroom dish is very often "guest" on the table. I must say that mushroom soups are very popular not only in Russia, but all over the world. In addition to the main ingredient, a variety of products are added to this dish.

During the period of heavy autumn rains, it is impossible to forget about the oil harvest. These fruiting bodies, due to their exquisite taste and amazing aroma, are most often used for making soups. The first dishes from these mushrooms, despite their simplicity, turn out to be unusually tasty and nutritious.

In this article, we will look at how to cook butter soup in various variations. The following methods will help you add variety to your first course category. It remains only to choose suitable recipes for butter soup, and you can surprise your home with a new culinary masterpiece.

How long does it take to cook butter for soup?

To learn how to cook fresh butter soup, you need to familiarize yourself with a few simple rules for pre-processing them.

As you know, these fungi are characterized by a sticky oily film on the 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 with a knife dipped in vegetable oil or with an ordinary dry sponge.

Soaking mushrooms in water during cleaning is strongly discouraged. Only after the process is it allowed to fill the oil with a solution of water and salt for 20 minutes. This component perfectly removes dirt residues hidden in the pores of the fungus. Then the fruiting bodies must be rinsed under running water and proceeded to heat treatment.

How long does it take to cook butter for soup? Everything here will depend on how rich you want the first course to be. If you plan to cook a light soup, then 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.

A bit easier when it comes to frozen butter soup. The fact is that frozen mushrooms do not need to be pre-boiled at all, since they have already gone through this process immediately before harvesting.

And how much to cook dried butter for soup? First of all, they must be soaked in cool water for 2-3 hours, then boiled for 15 minutes in a separate saucepan.

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

Recipe for making mushroom soup from fresh butter with potatoes

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

  • Water - 2.5 liters;
  • Fresh butter - 400 g;
  • Potato tubers - 700 g;
  • Bow - 1 small head;
  • Fresh greens;
  • Salt, pepper, bay leaves.

The recipe for fresh butter soup includes pre-boiling the fruit bodies in the aforementioned way. I must say that for young fungi, this process is not considered mandatory.

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

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

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

After 20 minutes, put the potatoes into the pan and salt to the desired taste.

10 minutes before readiness, we send onions to mushrooms and potatoes.

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

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

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

I must say that the recipe for mushroom soup made from fresh butter is very much appreciated among those who are on a diet, fast, or for some reason do not eat animal products.

How to cook mushroom soup from butter: a recipe with a photo

In modern Russian cuisine, mashed potatoes began to be used not so long ago, but this dish managed to gather a large number of fans in a short time.

We bring to your attention a recipe for butter soup puree. This dish is distinguished by its delicate texture and rich, intense taste.

  • Water - 2 l;
  • Boiled butter - 600 g;
  • Carrots - 2 medium;
  • Celery root - 250 g;
  • Onions - 3 pcs.;
  • Hot pepper - 10-15 g;
  • Garlic cloves - 4-5 pcs.;
  • Butter - 2 tablespoons l .;
  • Salt, pepper - to taste;
  • Fresh greens.

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

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

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

With a slotted spoon, catch the contents of the pan, transfer it to the pan with the vegetables, mix.

Put the mixture in portions in an immersion blender and chop until puree. Return the mashed potatoes to the saucepan with boiling broth.

Grind hot peppers, after removing the seeds from it, and put in the soup. Season with salt, pepper and simmer for a few more minutes over low heat.

Serve a delicious butter soup, sprinkle with herbs on each serving plate.

Butter cream soup with white wine

An excellent option for making butter cream soup for family and guests. This dish on the festive table will certainly be a success among the first courses.

  • Boiled butter - 450 g;
  • Ready chicken broth - 600 ml;
  • Cream 20% - 150 ml
  • Butter - 2 tbsp. l .;
  • Dry white wine - 5 tbsp. l .;
  • Ready-made Dijon mustard - ½ tbsp. l.
  • Salt pepper.

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

Melt the butter separately in a saucepan, put finely chopped mushrooms on top and simmer over low heat for 15 minutes.

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

Beat the mushroom mixture until a creamy consistency is obtained.

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

How to cook butter mushroom soup in a slow cooker

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

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

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

Cut the onion into cubes, put in a greased multicooker bowl and set the "Stew" function for 50 minutes.

Chop the carrots into cubes and send after the onions, simmer for 10 minutes.

After that, pour 1 liter of boiling water into the bowl of the device, put the mushrooms and cook for about 20-25 minutes.I must say that the duration of the process directly depends on the power of the multicooker, therefore the approximate time is indicated in the recipe.

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

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

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

How to cook butter soup in meat broth

Butter soup with meat broth is a very satisfying and rich dish. You don't have to run around the shops looking for groceries to make it; you can probably find the ingredients you need in your refrigerator or pantry room.

  • Beef, pork or chicken - 600 g;
  • Water - 2.5 liters;
  • Boiled butter - 400 g;
  • Onions - 1 pc.;
  • Carrots - 1 pc.;
  • Potatoes - 500 g;
  • Bulgarian pepper - 1 pc.;
  • Garlic - 3 cloves;
  • Vegetable oil - for frying;
  • Salt;
  • Pepper.

The first step is to boil the meat broth - for this, beef on the bone would be the best option. But you can take any other meat.

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

When the meat is cooked, remove it from the broth and use it at your own discretion, since you will not need it in the preparation of the soup.

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

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

Then add the potatoes, chopped into strips, and continue to cook for another 20 minutes.

In conclusion, you can put a couple of leaves of lavrushka and a few grains of black pepper.

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

How to make cheese soup with butter

This recipe for the first course has a rich creamy mushroom taste. So, cheese soup with butter will primarily interest those who like these two ingredients.

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

Before you start preparing the butter soup recipe, it is recommended to send the processed cheese to the freezer for a couple of hours. This is necessary in order to make it easier to work with this product in the future.

So, cut the boiled mushrooms into beautiful cubes and throw them into the water to boil. This process should take at least 20 minutes.

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

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

Remove the cheese from the freezer and grind with a fine grater. Season with salt, pepper and mix well so that the cheese is fully combined with the mushroom soup. Simmer for a couple of minutes more, and you can serve it to the table, beautifully garnished with chopped green onions.

Recipe for soup with butter and noodles

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

  • Water - 2.5 liters;
  • Potatoes - 300 g;
  • Young peeled butter - 350 g;
  • Ready noodles - 80 g;
  • Onions and carrots - 1 small piece each;
  • Vegetable oil;
  • Salt and favorite spices.

Mushroom noodles can also be made at home, but in this case we will use a store-bought one. This will significantly save our time and effort.

Cooking mushroom soup with fresh butter mushrooms according to the following description:

We throw young fruit bodies into a pot of water and cook for 20 minutes.If large specimens are used, then they must be cut into pieces and boiled separately, and then follow the recipe.

We peel and chop the potatoes, send them to the pan.

Meanwhile, in a frying pan with butter, "golden" onion and carrots, cut into half rings.

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

7 minutes before cooking, lay out the finished noodles. Delicious butter soup ready to eat!

Cooking mushroom soup with butter and chicken

Chicken soup with butter is perfect for lunch for the whole family. The aroma of the broth in combination with forest mushrooms will create an unforgettable taste. And although the dish is made very simply, it leaves a lot of pleasant impressions after itself.

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

Cooking the broth: dip the chicken parts into the water and put on the fire to boil. You can take any chicken meat: breast, drumsticks, carb, wings or carcasses.

When it boils, we throw in the diced butter and cook for half an hour, periodically removing the resulting foam from the surface of the broth.

We clean the potatoes with carrots, cut them and send them to boil in the broth.

When the potatoes are half cooked, throw in the millet and finely chopped onions.

5 minutes before cooking, put chopped garlic into the soup, salt and season with spices.

When the soup with butter and chicken is ready, throw in the leaves of the lavrushka and turn off the fire. We let it brew for 20 minutes, and you can call home for a test.

Milk soup with butter: recipe for the first course

At first, it may seem that the products do not go well with each other. However, having tasted butter milk soup at least once, it will immediately become one of your favorite first courses.

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

We throw the boiled butter that have passed the heat treatment into water and cook for 15 minutes over medium heat.

Meanwhile, cut the peeled potatoes into cubes or sticks.

Peel the onion, garlic with carrots and chop finely. We send it to a preheated pan with oil and fry a little.

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

Meanwhile, put the potatoes in the broth and cook until tender.

Then we send the contents of the pan into the pan, reduce the heat to a minimum, cook for about 3 minutes and add the herbs.

Before you have time to move away from the stove, you will notice your household at the table with spoons in hand.

Recipe for making mushroom soup from frozen butter

On cold winter days, it is almost impossible to cook soup from fresh forest oil due to their absence. In this case, frozen mushrooms will come to the rescue of each housewife. I must say that such a preparation for the winter can be used in any dish, but today we will focus on the recipe for a soup made from frozen butter.

  • Water - 1.5 l;
  • Frozen butter - 450 g;
  • Potato tubers - 4-5 pcs.;
  • Bow - 1 head;
  • Carrots - 1 pc.;
  • Bulgarian red pepper - 1 pc.;
  • Flour - 3 tsp;
  • Salt pepper;
  • Butter - 1 tbsp. l.

In advance, you need to get the frozen mushrooms and leave to defrost for 2-3 hours. Then cut into small pieces or slices, add water according to the recipe and cook over the fire.

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

Send chopped potatoes and carrots to boil with mushrooms.

Fry finely chopped onions and bell peppers in a pan with butter and flour.

We also send the contents of the pan to the pan and cook until the potatoes are cooked.

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

Adhering to the recipe for the step-by-step preparation of soup from frozen butter, you will definitely make it very tasty and aromatic.

How to make mushroom soup from canned butter

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

  • Pickled butter - 0.5 l jar;
  • Potatoes - 6-7 pcs.;
  • Water - 2 l;
  • Onions and carrots - 1 pc.;
  • Cloves of garlic - 2 pcs.;
  • Butter - 1.5 tbsp. l .;
  • Spices.

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

Cut the potatoes into cubes and send them to cook until tender.

We uncork the jar of mushrooms, if necessary, cut into pieces, and then spread them along with the marinade to the finished potatoes.

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

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

Turn off the heat and wait for the soup to infuse a little. This first course will be great when served with sour cream or mayonnaise.

Butter mushroom soup with prunes and raisins

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

  • Boiling water - 2 tbsp.;
  • Water - 2.5 liters;
  • Boiled butter - 350 g;
  • Onions - 50 g;
  • Potatoes - 600 g;
  • Prunes (pitted) - 70 g;
  • Raisins (seedless) - 120 g;
  • Flour - 15 g;
  • Sunflower oil - 30 g;
  • Salt;
  • Fresh greens.

Raisins and prunes are soaked in 2 tbsp. boiling water, then filtered, and the liquid is poured into a saucepan with water.

Cut the mushrooms into small pieces, put them in a saucepan and cook.

Potatoes are cut into cubes and sent to the mushrooms.

Meanwhile, onion, chopped into cubes, is fried in butter with flour, and a little mushroom broth is added from the pan. Stir, and 10 minutes before cooking, return to the container with almost ready-made soup.

Then add raisins with prunes and salt.

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

Recipe for mushroom butter soup with minced meat

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

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

Fry the minced meat with finely chopped onions in a pan and send to a saucepan with water, previously set on the fire.

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

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

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

Chop the green onion feathers and garnish each portion as you serve.

Mushroom cream soup with pumpkin butter: a step-by-step recipe with a photo

Don't let this unusual combination of products scare you! Butter mushroom soup with pumpkin will certainly delight you with its taste and aroma.

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

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

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

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

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

Following the above recipe with step-by-step photos, the pumpkin butter soup is sure to make a pleasant impression on your guests and family.

How to cook butter mushroom soup with tomato paste

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

  • Water - 2.5 liters;
  • Fresh or frozen butter - 450 g;
  • Potatoes - 400 g;
  • Carrots - 60 g;
  • Tomato paste - 70 g;
  • Garlic - 3 cloves;
  • Bay leaf - 2 pcs.;
  • Black pepper (peas) - 5-7 pcs.;
  • Salt;
  • Fresh greens.

How to cook butter mushroom soup with tomato paste?

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

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

Meanwhile, peel and slice the potatoes. We send it to the broth and cook until tender.

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

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

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

We decorate with herbs and ... delight guests and family with a new dish.

Mushroom soup with cabbage

A primordial Russian dish - mushroom soup with cabbage. Try it, you will definitely love this taste!

  • Water - 1.5-2 liters;
  • Boiled boiled mushrooms - 400 g;
  • White cabbage - 250 g;
  • Carrots and onions - 1 pc.;
  • Garlic - 2 cloves;
  • Celery stalk - 2 pcs.;
  • Spices - salt, grains of black pepper;
  • Lavrushka - 2 leaves.

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

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

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

Then send the chopped cabbage to the container with mushrooms.

After 2-3 minutes, add finely diced onions, carrots, celery and garlic. Boil the soup for about 15 minutes, season with salt and pepper, put in the bay leaf, turn off the stove and let the soup “saturate” with the taste.

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

Soup with butter and chicken eggs

A wonderful light soup that makes your dinner meal complete. Indeed, in most families it is impossible to imagine a delicious lunch without first courses. So, we invite you to surprise your guests and learn how to make butter soup with eggs and herbs.

  • Water - 2 l;
  • Butter - 550 g;
  • Carrots - 60 g;
  • Potatoes - 500 g;
  • Onions - 60 g;
  • Chicken eggs - 2 pcs.;
  • Vegetable oil - for frying;
  • Dill, parsley greens - 1 bunch;
  • Salt, pepper, bay leaves.

Cooking soup with mushrooms butterflies according to the recipe with the following step-by-step description:

Important: for this dish, you can take any butter: dried, fresh or frozen. If you use dried mushrooms, then their mass should be half what is written in the recipe, because they will swell during soaking. Frozen fruit bodies - defrost, and heat treatment with fresh ones.

So, chop the mushrooms and fry in a pan with vegetable oil for 5-7 minutes.

We cut the onion into small pieces and combine with the fruit bodies, continuing to fry for 3 minutes.

Peel and cut potato tubers into cubes 1.5 cm thick.

We do the same procedure with carrots, only we make cubes of a much smaller size.

Throw both of these vegetables into a pot of boiling water.

When the potatoes are ready, we send the onion-mushroom frying to it and boil for 15 minutes.

This time is just enough to boil hard-boiled eggs.

Cut the peeled eggs into small slices and put them in a saucepan along with fresh herbs.

Salt and pepper to taste and after 3 minutes turn off the stove, letting our soup brew.

Soups are always used in cooking in all countries of the world. It would seem an ordinary dish, but even with it you can create a real culinary masterpiece. Taste, cook and surprise your family with delicious mushroom soup made from butter.


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