Mushroom soup made from fresh, frozen, dried boletus boletus: photos, step-by-step recipes, how to cook first courses

Fruit bodies are an excellent source of protein, which is so necessary for the human body. Mushrooms should be consumed at least 2-3 times a week, as they are beneficial for the gastrointestinal tract. Soup made from birch bark is considered especially useful.

How to cook the soup from boletus mushrooms correctly, will tell you several home recipes presented in the article. No one can resist a fragrant and hearty first course made from wild mushrooms. Any fruiting bodies used for the soup - pickled, salted, fresh, or dry - will make it taste great.

Recipe for soup from fresh boletus mushrooms with chicken

The recipe for a soup made from fresh boletus mushrooms is suitable for those who have recently had an illness. A light and nutritious first course will help you recuperate afterwards and cheer you up.

  • 300 g chicken (leg leg);
  • 400 g of mushrooms;
  • 1.5 liters of water;
  • 3 tbsp. l. rice;
  • 4 potatoes;
  • Vegetable oil;
  • 1 carrot and 1 onion;
  • 1 clove of garlic;
  • Salt to taste.

Use the recipe with step-by-step photos when making soup from fresh birches.

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

Wash the mushrooms, peel, boil in a separate saucepan in salted water for 15 minutes.

Allow to drain, cut into slices and send to chicken broth.

Remove the ham, allow to cool and cut into cubes.

Peel the onion, chop finely, peel the carrots, grate.

Finely chop the garlic with a knife, combine with onions and carrots and put in a hot frying pan with vegetable oil.

Fry vegetables until soft, rinse the rice and add to the soup, boil for 10 minutes.

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

Boil for another 15 minutes, add frying, stir.

Pour in pieces of meat, add salt, let it boil for 5-7 minutes, turn off the heat and leave the soup on the stove to infuse.

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

How to cook mushroom soup from fresh birch bark with noodles: a step by step recipe

Mushroom soup made from birch bark with vermicelli is always popular in Russian families. Therefore, do not neglect the classic version of the dish, take note of it.

  • 600 g of mushrooms;
  • 1 tbsp. vermicelli;
  • 6 potatoes;
  • 2 carrots;
  • 1 onion;
  • Butter;
  • Salt to taste;
  • 1 laurel leaf;
  • 3 black peppercorns;
  • Sprigs of parsley.

How to cook fresh birch soup correctly can be found in the step-by-step description of the recipe.

  1. After cleaning, wash the mushrooms, cut into pieces and boil for 10 minutes.
  2. Drain the water, transfer the mushrooms to a saucepan, where the soup will be cooked and pour water.
  3. Let it boil and add the cubes of peeled and washed potatoes.
  4. Dice onions and carrots, place in a skillet with melted butter and fry until tender.
  5. Once the potatoes and mushrooms have boiled for 15 minutes, add the frying and continue cooking for another 15 minutes.
  6. Send the vermicelli to the soup, when the potatoes are completely cooked, stir.
  7. Simmer for 5-7 minutes, add salt to taste, peppercorns, bay leaf.
  8. Remove from heat, let stand for a few minutes, and serve, garnish each bowl of soup with a few parsley leaves.

Recipe for frozen boletus mushroom soup with lemon

Many housewives prefer to freeze part of the mushroom harvest in order to cook mushroom soup from frozen birch trees in winter. Lemon wedges added to the soup will not only decorate the dish, but also add sophistication.

  • 500 g of mushrooms;
  • 2 onion heads;
  • 7 potatoes;
  • 1 carrot;
  • Butter - for frying;
  • 1 lemon;
  • 1.5 liters of water;
  • Salt to taste;
  • ½ tsp ground black pepper.

Using the step-by-step description of the recipe for mushroom soup made from frozen brown birches, you can prepare an amazingly tasty first course.

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

How to make a soup of frozen mushrooms with birch brooms with tomatoes

If you want to make an unusual first course, make it with tomatoes. The recipe for a soup made from frozen mushrooms of boletus mushrooms with tomatoes will pleasantly surprise you with its taste.

  • 2 liters of chicken or meat broth;
  • 500 g of mushrooms;
  • 2 onions;
  • 5 potatoes;
  • 200 g of meat (boiled);
  • 6 tomatoes;
  • Vegetable oil;
  • Salt to taste;
  • 2 tbsp. l. chopped greens (any).

A detailed description will tell you how to make soup from frozen birch trees with the addition of tomatoes.

  1. Defrost the mushrooms, squeeze out excess liquid with your hands and cut into pieces.
  2. Cut the boiled meat and peeled potatoes into cubes, put in the broth and cook for 20 minutes.
  3. Peel the onion, cut into cubes and fry in oil until soft.
  4. Pour boiling water over the tomatoes, then immediately with cold water, remove the skin from them and cut out the seals near the leg.
  5. Add mushrooms to the onion, continue frying for another 15 minutes.
  6. Add tomatoes, cut into slices, into mushrooms and onions, fry for 10 minutes.
  7. Put everything in soup, mix, salt to taste and simmer for 5-7 minutes.
  8. Let stand for a while on the switched off stove and, when serving, add herbs to each plate for decoration.

Dried boletus soup with tomato paste

Soup made from dried birch birch according to a recipe with tomato paste has special flavoring properties. In addition, such a dish is very easy to prepare.

  • 100 g of mushrooms;
  • 1.5 liters of water;
  • 2 pcs. pickled cucumbers;
  • 2 pcs. onions and carrots;
  • 3 tbsp. l. tomato paste;
  • 4 potatoes;
  • Sour cream, salt and herbs to taste;
  • 1 tbsp. l. capers;
  • 2 tbsp. l. flour;
  • Vegetable oil.

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

  1. The mushrooms are thoroughly washed from dirt, soaked in cold water and left overnight. The water is not poured out, but is left for the soup.
  2. Mushrooms are cut into pieces, laid out in water in which they were soaked, and simmered for 15 minutes.
  3. The potatoes are peeled, cut into cubes, washed in water and laid out in mushrooms, cooked for 15 minutes.
  4. Cucumbers rub on a grater, onions are chopped after peeling, carrots are rubbed on a coarse grater.
  5. First, the onion is fried in oil, then the carrots are added and fried again for 5-7 minutes.
  6. Flour is introduced, thoroughly mixed and tomato paste with cucumbers is added, stewed for 10 minutes.
  7. Everything is laid out in potatoes with mushrooms, cooked for 20 minutes, salt is added to taste, capers cut into pieces.
  8. Leave on the switched off stove for 10 minutes, when served it is decorated with sour cream and chopped herbs.

Dried boletus mushroom soup with bulgur

To cook delicious mushroom soups in winter, you need to stock up on dried gifts of the forest. How to make a soup with birch barks with the addition of bulgur so that even the fastidious gourmets would like the dish?

  • 3 handfuls of mushrooms (medium);
  • 2 onion heads;
  • 1 carrot;
  • ½ tbsp. bulgur;
  • 4 potatoes;
  • 1.5 liters of water;
  • 2 peas of black and allspice;

1/3 tsp dry dill;

  • Butter;
  • Salt to taste;
  • 3 tbsp. l.lemon juice.

The proposed recipe with a photo of making soup from dried birch trees with bulgur will be useful for novice cooks in order to better remember the process.

  1. Pour dry birch trees with warm water and leave to swell for 3-4 hours.
  2. Add the water in which the mushrooms swelled, add clean to the volume required for making the soup.
  3. Cut the mushrooms into pieces, add the diced potatoes and cook over medium heat for 20 minutes.
  4. Rinse bulgur in cold water, add to potatoes with mushrooms and cook for 20 minutes.
  5. Peel the onions and carrots, cut into cubes and sauté in oil until golden brown.
  6. Add frying to the soup, salt to taste, add pepper, dill and boil for 10 minutes.
  7. Pour in the lemon juice, unplug the stove, and leave the pot of soup to sit.

Fried boletus soup with celery

The soup made from fried birch bark will appeal to everyone who tastes it. The aroma and taste of this first course will not leave anyone indifferent.

  • 400 g of mushrooms;
  • 5 potatoes;
  • 1 tbsp. l. dried celery;
  • 1 onion;
  • 1 liter of water;
  • 4 tbsp. l. olive oil;
  • 200 ml of cream;
  • Salt;
  • Greens to taste;
  • ½ tsp ground pepper.

How to make soup from boletus mushrooms, you can find out from the detailed description.

  1. Wash the mushrooms, cut into pieces and fry in oil until golden brown.
  2. Add the diced onion to the mushrooms and continue frying for another 5 minutes.
  3. Peel the potatoes, wash and cut into strips, add water and cook for 15 minutes.
  4. Add celery, boil for 2-3 minutes, grind with a blender and then add mushrooms and onions.
  5. Season with pepper, salt to taste, pour in cream, mix.
  6. Serve in portioned plates, garnished with herbs to taste.

Delicious boletus soup cooked in a slow cooker

This delicious soup made from birch barks, cooked in a slow cooker, can become a highlight even for a festive table.

  • 500 g of boiled mushrooms;
  • 1.5 liters of water;
  • 2 carrots and 2 onions;
  • 4 cloves of garlic;
  • 5 potatoes;
  • Vegetable oil;
  • Parsley;
  • 200 ml of cream;
  • Salt to taste;
  • 1 clove.

We suggest using a step-by-step description of the recipe, showing how to make soup with birch bark in a slow cooker.

  1. Cut the boiled mushrooms into pieces, put in the multicooker bowl, where 3 tbsp is already poured. l. vegetable oil, and fry, setting the "Fry" or "Bake" mode on the panel.
  2. Peel the onions and carrots, chop as desired, add to the mushrooms and continue to fry in the selected mode until the vegetables are ready.
  3. After peeling, wash the potatoes, cut into cubes, enter into a bowl and pour in water.
  4. Turn on the "Soup" mode and cook until you hear a beep.
  5. In 5 min. before the end of the program, open the slow cooker, salt, add diced garlic, cream, cloves and parsley.

How to cook mushroom cream soup with birch bark

Cream soup made from birch bark is an excellent combination of mushrooms and delicate cream. Two simple ingredients make ordinary soup a real restaurant dish.

  • 500 g of mushrooms;
  • 1 onion;
  • 2 cloves of garlic;
  • 50 g butter;
  • 3 tbsp. l. vegetable oil;
  • 700 ml chicken broth;
  • 200 ml of cream;
  • 2 tbsp. l. flour;
  • Salt to taste;
  • Pinch of nutmeg;
  • Dill or parsley greens.

How to properly prepare mushroom soup from boletus, find out by looking at the step-by-step description of the process.

  1. The mushrooms are washed, cut into slices, the onion is cut into cubes, the garlic is finely chopped with a knife.
  2. Vegetable oil is heated in a frying pan, half of the butter is added, and onions and garlic are sauteed over low heat until golden brown.
  3. Mushrooms are added and browned over low heat.
  4. In a separate skillet, melt the other half of the butter and add flour.
  5. Stir and fry until creamy, pour in the broth and bring to a boil.
  6. Pour into a saucepan, add onion with mushrooms, salt, add spices and herbs.
  7. It is brewed from the moment of boiling for 2 minutes, removed from heat and chopped using an immersion blender.
  8. Cream is poured in, the fire is turned on again and the soup is brought to a boil, this will allow the mass to get a thick consistency.
  9. Served hot, garnished with parsley or dill.

Recipe for mushroom soup-puree of birch barks with shrimps

The recipe for mushroom boletus soup can be made more sophisticated by adding shrimp.

  • 500 g of pickled mushrooms;
  • 200 g of large peeled shrimps;
  • 600 g of chicken broth;
  • 3 tbsp. l. butter;
  • 2 onions;
  • 1 stalk of celery
  • 1 tbsp. l. potato starch;
  • 1 tbsp. cream;
  • 2 tbsp. l. chopped parsley;
  • Salt.

Delicate, thick and fragrant soup made from brown birch barks, prepared according to a step-by-step recipe, will be useful even for children.

  1. Heat shrimps in 200 ml of chicken broth and put on a plate, covered with a lid.
  2. Pour the broth into a saucepan, add the rest, then chop the pickled mushrooms and fry in butter.
  3. Add diced onion and celery and fry until soft.
  4. Add mushrooms, vegetables to the boiling broth and cook for 15 minutes. over medium heat.
  5. Pour 200 ml of broth into a separate cup, add the starch and beat until the lumps disappear.
  6. Purée the soup with a blender, pour in the broth with starch, cook until thickened over low heat.
  7. Pour in the cream, stir, turn off the heat and let the soup steep.
  8. Put the shrimps on the bottom of the portioned plates, pour the puree soup on top and sprinkle with herbs.

How to cook boletus mushroom soup with bacon and wine

The recipe for the next mushroom soup made from boletus has a completely different taste, but the nutritional value will not be affected at all.

  • 500 g of mushrooms;
  • 150 g bacon;
  • 2 tbsp. l. butter;
  • 3 potatoes;
  • 1 onion;
  • 2 cloves of garlic;
  • 2 tbsp. l. flour;
  • ½ tbsp. dry white wine;
  • 100 ml cream;
  • 500 ml of broth (any);
  • Chopped greens.

Check out the photo recipe for making mushroom soup from boletus.

  1. Peel, wash and chop mushrooms and vegetables: mushrooms, potatoes into pieces, onions and garlic into small cubes.
  2. Cut the bacon into pieces and put in a saucepan, fry for 10 minutes.
  3. Add onion, fry for 7 minutes, add garlic, fry for 3 minutes.
  4. Add mushrooms, salt and fry for 15 minutes. over low heat.
  5. With a slotted spoon, get a small amount of mushrooms with bacon and onions, put in a separate plate.
  6. Pour wine into the remaining mass, add flour, mix.
  7. Add the potatoes, let simmer for 10 minutes, pour in the broth, bring to a boil.
  8. Reduce the fire to a minimum and cook for 20 minutes.
  9. Pour in cream, salt, remove from heat and grind with a blender
  10. Add the set mushrooms, onion and bacon and stir.
  11. When serving, add some chopped herbs to each plate for decoration.