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The mushroom pickers are especially fond of and grateful to aspen mushrooms, which are not inferior to meat in terms of their nutritional value. These edible mushrooms can be boiled, fried, dried, pickled, frozen, and baked. But this article will focus on the first courses, namely, boletus soups.

You don't need to have a culinary education to make a delicious, healthy and flavorful soup. It is enough just to follow the step-by-step recipe for making mushroom soup from aspen mushrooms, and a delicious first dish will appear on your table that can feed and please the whole family. We offer several options, each culinary specialist can choose the one that will become a highlight on his table.

Recipe for soup with fresh boletus mushrooms with chicken breast

The recipe for a soup made from fresh boletus mushrooms is perfect for those people who have recently suffered an infectious disease. A light and nutritious first course will help you recuperate, satisfy your hunger and lift your spirits.

• 400 g chicken breast;
• 600 g of mushrooms;
• 1.5 liters of water;
• 4 tbsp. l. rice;
• 5 potatoes;
• Sunflower oil;
• 1 carrot and 2 onions;
• 2 cloves of garlic;
• Salt to taste.

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

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

Wash the mushrooms, peel, boil in a separate saucepan in salted water for 20 minutes.

Let drain, cut into cubes and place in chicken broth.

Remove the meat, let it cool slightly and cut into pieces.

Peel the onions, cut into small cubes, peel the carrots, grate on a coarse grater.

Chop the garlic, mix with onions and carrots, put in a hot pan with sunflower oil.

Fry the vegetables until the vegetables are ready, rinse the rice several times and add to the soup, boil for 10 minutes.

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

Boil for another 15 minutes, add vegetable fry, stir.

Add pieces of breast, salt, let it boil for 10 minutes, turn off the heat and leave the soup on the stove to infuse.

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

Frozen boletus soup with lemon and olives

In order to cook mushroom soup from frozen boletus in winter, many housewives make preparations from fruit bodies, freezing them in large quantities. The proposed version of the soup with lemon and olives will not only brighten up your daily dinner meal.

• 500 g frozen mushrooms;
• 3 onion heads;
• 6 potatoes;
• 1 carrot;
• Butter - for frying;
• Lemon wedges - for decoration;
• 10 halves of pitted olives - for decoration;
• 1.5 liters of water;
• Salt to taste;
• 1/3 tsp each. ground black pepper and paprika.

Using a step-by-step description of the recipe for frozen boletus soup, you can prepare a delicious 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 cubes, rinse well in water and, as soon as the mushrooms boil, put the potatoes.
3. Peel the carrots, wash, cut into thin strips and add to boiling water after 10 minutes. after potatoes.
4. Peel the onion, chop and fry in butter until golden brown.
5. After the carrots have boiled for 10 minutes, add frying, salt to taste, pepper and add paprika.
6. Stir, let it boil for 10 minutes, turn off the stove and leave the pot with soup for 10 minutes.
7. Put 2 thin slices of lemon and 2-3 halves of olives in each bowl of soup.

How to cook boletus mushroom soup

The soup made from dried boletus according to a recipe with a spicy tomato sauce has a piquant taste. In addition, such a dish is very easy to prepare.

• 2 handfuls of dried mushrooms;
• 1.5 liters of water;
• 2 pcs. pickled cucumbers;
• 3 pcs. onion and 1 pc. carrots;
• 5 tbsp. l. hot tomato sauce;
• 5 pieces. potatoes;
• Cream, salt and herbs to taste;
• 2 tbsp. l. flour;
• Refined sunflower oil.

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

1. The mushrooms are thoroughly washed from dust, filled with cold water and left overnight (do not pour out the water, but leave it to prepare the soup).
2. Mushrooms are cut into small pieces, put in water, in which they were soaked, and simmered for 20 minutes.
3. The potatoes are peeled, cut into strips, washed in water and laid out in mushrooms, cooked for 15 minutes.
4. Cucumbers are chopped on a grater, onions after peeling are chopped into cubes, carrots 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, mixed thoroughly and tomato sauce with cucumbers is added, stewed for 10 minutes.
7. Everything is laid out in potatoes with mushrooms, cooked for 20-25 minutes, salt to taste, herbs are added.
8. It is left on the switched off stove for 10 minutes, when serving, it is filled with cream (about 1 tsp each).

Boletus mushroom puree soup with smoked meats and wine

The puree soup made from aspen mushrooms has a special taste, but its nutritional value does not decrease at all.

• 600 g of mushrooms;
• 200 g of smoked chicken meat;
• 3 tbsp. l. butter;
• 5 pieces. potatoes;
• 2 onions;
• 3 cloves of garlic;
• 2 tbsp. l. wheat flour;
• ½ tbsp. dry white wine;
• 150 ml cream;
• Salt;
• 500 ml of broth (any);
• 2 tbsp. l. chopped greens.

Check out the detailed description of boletus mushroom puree soup.

1. Thoroughly peel, wash and chop the mushrooms and vegetables: finely chop the mushrooms and potatoes into cubes, finely chop the onion and garlic.
2. Cut the smoked meat into cubes and put in a saucepan, fry for 1 tbsp. l. oil approx. 5 min.
3. Add onion, fry for 5 minutes, add garlic and fry for 3-5 minutes.
4. Add mushrooms, salt to taste and fry for 15 minutes. over low heat.
5. Spoon out some mushrooms with smoked meat and onions, put on a plate.
6. Pour dry wine into the remaining mass, add flour, mix thoroughly.
7. Add potatoes, simmer for 10 minutes, pour in broth, bring to a boil.
8. Make the fire to a minimum and cook after boiling for 20 minutes.
9. Pour in cream, salt, remove from heat and grind with a blender.
10. Add the deferred mushrooms with onions and pieces of meat, stir.
11. Serving to the table, add a little chopped greens to each plate.

How to make garlic and boletus cream soup

Creamy soup made with boletus boletus with cream and garlic is an excellent combination of ingredients. These simple products will help make ordinary soup a real restaurant dish.

• 500 g of mushrooms;
• 2 onions;
• 7 cloves of garlic;
• 50 g butter;
• 2 tbsp. l. sunflower oil;
• 600 ml chicken broth;
• 200 ml of cream;
• 2 tbsp. l. flour;
• Salt to taste;
• A pinch of ground cinnamon;
• Dill or parsley greens.

How should boletus soup with garlic be prepared?

1. The mushrooms are washed, cut into slices, the onion is chopped into cubes, the garlic is finely chopped with a knife.
2. In a frying pan, the sunflower oil is heated, half of the butter is added, and the onions and garlic are fried over low heat until golden brown.
3. Mushrooms are added and browned together with vegetables over low heat.
4. In a separate frying pan, melt the second half of the butter and add flour.
5. Stir and fry until golden brown, add broth and bring to a boil.
6. Pour into a saucepan, add onion with mushrooms, add spices and herbs.
7. It is brewed from the moment of boiling for 3-5 minutes, removed from the heat and passed through an immersion blender.
8. Cream is poured in, and the fire is turned on again, the soup is brought to a boil, which will allow it to thicken.
9. Served hot, garnished with chopped parsley or dill.

Mushroom soup made from boletus and boletus

Mushroom soup made from aspen and brown mushrooms will appeal to everyone who tastes it. The aroma and taste of the first course of mushroom platter will not leave anyone indifferent.

• 300 g of boletus and brown cap boletus;
• 5 pieces. potatoes;
• 1 tbsp. l. dried celery;
• 2 onions;
• 1.5 liters of water;
• 5 tbsp. l. olive oil;
• 150 ml cream;
• Salt to taste;
• Greens to taste;
• ½ tsp a mixture of ground peppers.

Thanks to the recipe with the photo, it will not be difficult to cook mushroom soup from boletus and boletus mushrooms.

1. Sort the mushrooms thoroughly, wash in plenty of water, cut into pieces and fry together in oil until golden brown.
2. Add chopped onion to the mushrooms and continue frying the whole mass for another 5-7 minutes.
3. Peel the potatoes, wash and cut into strips, add water and cook for 15 minutes.
4. Add dry celery, boil for 2-3 minutes, grind with a blender, and then add the fried mushrooms and onions.
5. Season with a mixture of peppers, salt to taste, pour in cream, stir.
6. Serve in portioned plates, garnished with herbs to taste.

Boletus soup with potatoes and cheese

Boletus soup with cheese is a delicious, aromatic and satisfying first course. Processed cheese will add a creamy flavor to the soup and make it rich and thick.

• 100 g dried mushrooms;
• 4 cheese;
• 2 liters of water;
• 6 pcs. potatoes;
• 2 pcs. bulbs;
• 1 carrot;
• Sunflower oil;
• Salt and spices to taste;
• Dry or green dill.

A step-by-step recipe with a photo of making boletus soup will be useful to those who are preparing such a dish for the first time.

1. Rinse the mushrooms thoroughly, soak in water overnight, then drain the water, cut the mushrooms into cubes.
2. Put in a saucepan, cover with water and cook after boiling for 30 minutes.
3. Peel the potatoes, wash, cut into cubes or cubes and put them in a saucepan with mushrooms, cook for 15 minutes.
4. Peel the onions and carrots, chop to taste and fry in oil until golden brown.
5. Place in a saucepan and simmer for 10 minutes.
6. Grate cheese curds, put in soup, mix.
7. Boil for 10 minutes. over low heat, season with salt, add spices to taste and serve, garnished with green or dry dill.

How to cook boletus soup with barley: a step-by-step description

The recipe for making mushroom soup from aspen mushrooms with barley is a tried and tested option that was familiar to our great-grandmothers.

• 500 g of boiled mushrooms;
• 1 carrot;
• 2 onions;
• 5 potatoes;
• ½ tbsp. pearl barley;
• Sunflower oil;
• Salt and bay leaves.

Cooking boletus soup is a snap if you follow the step-by-step description.

1. Boil the barley in advance until tender, do not pour out the water.
2. Cut the mushrooms into cubes and fry in oil until golden brown.
3. Add diced potatoes to the water where the barley was cooked and cook for 20 minutes.
4. Add mushrooms and pearl barley and boil for another 10 minutes.
5. Fry onions and carrots by frying chopped vegetables in oil until soft.
6. Add to soup, salt, add lavrushka and cook over low heat for 5 minutes.

How to cook boletus soup in a slow cooker

The most common boletus soup can be prepared in a slow cooker. It is quite simple to do this, because the kitchen machine will take over all the culinary functions.

• 500 g of boiled mushrooms;
• 1.5 liters of water;
• 2 carrots and 2 onions;
• 3 cloves of garlic;
• 6 pcs. potatoes;
• Sunflower oil;
• Greens (any);
• 200 ml of cream;
• Salt to taste.

We suggest using a step-by-step description of the recipe for making boletus mushroom soup in a slow cooker.

1. Cut the boiled mushrooms into cubes, put in a multicooker bowl, where 3 tbsp is already poured. l. sunflower oil, and fry, setting the mode "Frying" or "Baking".
2. Peel and chop the onions and carrots, add to the mushrooms and fry in the selected mode until tender.
3. Peel the potatoes, wash, cut, add to the bowl and pour in the water.
4. Switch on the "Soup" mode and cook until the end of the program.
5. In 5 min. open the lid of the multicooker until the end, salt, add finely chopped garlic, cream and herbs.
6. Let stand in the "Heating" mode for 10 minutes, so that it is infused, pour into deep clay bowls to keep the dish warm for a long time and serve.