Soups from butter: recipes from fresh and frozen mushrooms

Mushroom soup is an integral part of everyday and festive menu of each family. And in the fall, when it’s time for a “quiet hunt” in full swing, the first mushroom dish very often “visits” on the table. I must say that mushroom soups are special popularity not only in Russia, but throughout the world. In addition to the main ingredient, various dishes are added to this dish. products.

In the period of heavy autumn rains it is impossible to forget about the harvest butter. These fruiting bodies, by virtue of their exquisite taste and amazing flavor, most often used for cooking soups. The first dishes from these mushrooms, despite its simplicity, are extremely tasty and nutritious.

In this article, we will look at how to cook soup with oils in different variations. The following methods will help you make variety into the category of your first courses. It remains only to choose suitable recipes for soup from butter for yourself, and you can be surprised homemade new culinary masterpiece.

How long does it take to 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 preliminary processing.

As you know, sticky is characteristic of these fungi. oily film on hats, which always gather a lot forest debris: dirt, sand, coniferous sawdust, etc. Therefore carefully remove this slippery skin. Do it can be with a knife dipped in vegetable oil, or ordinary dry sponge.

Never soak mushrooms in water during cleaning. advised. Only after the process is it allowed to pour oil a solution of water and salt for 20 minutes This component perfectly removes remnants of dirt hidden in the pores of the fungus. Then fruiting bodies rinse under running water and proceed to heat processing.

How long does it take to cook butter for soup? Everything will be here depend on how rich you want to get first dish. If you plan to cook a light soup, then mushrooms you need to boil for about 25 minutes, drain the liquid and then proceed on prescription. 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 at all pre-boil, as they have already gone through this process immediately before harvesting.

And how much to cook dried butter for soup? First of all, their soak in cool water for 2-3 hours, then boil for 15 minutes in a separate pan.

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

The recipe for mushroom soup from fresh butter with potatoes

Cooking soup from butter does not require special skills and skills. Therefore, such a procedure can be safely taken even novice mistress. In this recipe, the second main the ingredient for soup with oils will be potatoes.

  • Water – 2.5 L;
  • Fresh butter – 400 g;
  • Potato tubers – 700 g;
  • Onion – 1 small head;
  • Fresh greens;
  • Salt, pepper, bay leaf.

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

So, dip the prepared mushrooms in a pot of water and set on medium heat, cook for 20 minutes.

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

Also peel the onion and cut it as small as possible.

After 20 minutes, send the potatoes to the pan and salt until desired taste.

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

Season the almost ready soup with a mixture of ground peppers and toss a few leaves of lavrushka.

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

Serve on the table, decorating each serving with chopped herbs. Very a delicious addition to this dish will be sour cream.

I must say that the recipe for mushroom soup from fresh butter is very appreciated among those on a diet, fasting or for any reasons not to eat animal products origin.

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

In modern Russian cuisine, mashed soups began to be used not so long time ago, however, this dish managed to collect a lot in a short time number of fans.

We bring to your attention a recipe for mashed potato soup. This dish is distinguished by its delicate texture and rich rich taste.

  • Water – 2 L;
  • Boiled butterfish – 600 g;
  • Carrots – 2 medium;
  • Celery root – 250 g;
  • Onion – 3 pcs.;
  • Hot peppers – 10-15 g;
  • Garlic cloves – 4-5 pcs.;
  • Butter – 2 tbsp. l .;
  • Salt, pepper – to taste;
  • Fresh greens.

Prepared mushrooms dip in water and put on fire. After the oils, lay peeled and diced celery. Boil both ingredients for 25 minutes.

During this time, you need to peel carrots, onions and garlic. Then separately in a deep frying pan in butter fry these vegetables until half ready.

Take some mushroom broth directly from the pan and Fill a pan with vegetables. Reduce the fire and put out the resulting mixture of 10 minutes

Use a slotted spoon to catch the contents of the pan. Place it in a pan. to vegetables, mix.

Put the mass in portions into an immersion blender and grind to state of mashed potatoes. Ready mashed potatoes to return to a pot with boiling broth.

Grind hot pepper, having previously removed seeds from it, and put in soup. Salt, pepper and simmer a few more minutes over low heat.

Serve delicious mashed potato soup, sprinkled with herbs every portioned plate.

Cream soup of butter with white wine

A great option for cooking butter cream soup for families and guests. This food on the festive table will certainly be be successful 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 Dijon mustard – ½ tbsp. l
  • Salt pepper.

If you are not ready for chicken stock, then it’s time to do by this process. It is necessary to boil parts of the chicken in water with adding salt and ground pepper for about half an hour. Meat for us soup not needed, so you need to remove it and use it on your discretion.

Separately in a saucepan melt the butter, put finely on top chopped mushrooms and simmer over low heat 15 min.

Add cream, wine, broth and mustard to the oils, enlarge fire to medium intensity. Bring to a boil if necessary – add salt and pepper to taste.

Beat the mushroom mass until creamy consistency.

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

How to cook mushroom soup from butter in a slow cooker

The next version of mushroom soup from fresh butter suggests the presence of a special household appliance – multicookers. If you want to keep the nutrients in the dish as much as possible, it’s time to take advantage of this modern kitchen aggregate.

  • Boiling water – 1 liter;
  • Fresh oil – 450 g;
  • Potato – 500 g;
  • Onions and carrots – 70 g each;
  • Olive oil;
  • Spices – salt, pepper, seasonings;
  • Parsley.

First of all, you need to boil fresh mushrooms separately on for 10 minutes Then drain the liquid, cool and cut into small pieces.

Cut onions into cubes, put in a multicooker bowl, greased oil, and set the “Extinguishing” function to 50 min.

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

After pouring 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 process directly depends on the power of the multicooker, therefore in The recipe indicates the approximate time.

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

Send tubers to mushrooms while continuing to cook in the same mode another 15 minutes

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

How to cook butter soup in meat broth

Soup from butter on meat broth – very satisfying and rich dish. To cook it, you don’t have to run around shopping in search of products: the necessary components for sure can be found in your refrigerator or pantry.

  • Beef, pork or chicken – 600 g;
  • Water – 2.5 L;
  • Boiled butterfish – 400 g;
  • Onion – 1 pc.;
  • Carrots – 1 pc.;
  • Potato – 500 g;
  • Bulgarian pepper – 1 pc.;
  • Garlic – 3 cloves;
  • Vegetable oil – for frying;
  • Salt;
  • Pepper.

First, you should boil the meat broth – for this the best beef on the bone will be an option. But you can take any other meat.

Put the beef in a bowl of water and put on medium Fire. When it boils, set the fire to minimum intensity, salt, pepper and count 1 h 20 min.

When the meat is cooked, remove it from the broth and use discretion, as it’s not need it.

Mushrooms cut into slices 5 mm thick and put in the broth, cook for 20 minutes

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

Next add the chopped potatoes and continue cook another 20 minutes.

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

Properly prepare delicious soup from butter also the video below:

How to make cheese soup with oils

This first course recipe has a rich creamy mushroom flavor. So, cheese soup with oils in First of all, it will be interesting to fans of these two ingredients.

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

Before you start cooking a recipe for soup from butter, It is recommended to send processed cheese to the freezer for a couple of hours. This is to make it easier later on with this product. work.

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

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

Grind the peeled onions with carrots in small cubes, fry in butter and add to the soup.

Remove cheese from the freezer and grind with a grater with small divisions. Salt, season with pepper and mix well, so that the cheese is completely combined with mushroom soup. Boil on low heat for a couple more minutes, and you can serve, beautifully garnished with chopped green onions.

Butter and Noodle Soup Recipe

Easy-to-cook but very nutritious soup with oils and noodles is a frequent “guest” on the table of those who stick slim figure and likes to eat lean first dishes.

  • Water – 2.5 L;
  • Potato – 300 g;
  • Young peeled butterflies – 350 g;
  • Ready noodles – 80 g;
  • Onions and carrots – 1 small piece each .;
  • Vegetable oil;
  • Salt and favorite seasonings.

Mushroom soup noodles can also be prepared at home, but in this case we will use the purchased one. It is significantly save our time and energy.

Cooking mushroom soup from fresh mushrooms. the following description:

Throw the young fruiting bodies into a pot of water and cook on for 20 minutes If large specimens are used, then their need to be cut into pieces and boiled separately, then follow prescription.

Peel and chop the potatoes, send to the pan.

Meanwhile, “chopped” in a pan with butter, chopped half rings onions and carrots.

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

7 minutes before cooking, put the finished noodles. Very tasty oil soup is ready to eat!

Cooking Mushroom Soup with Oils and Chicken

Chicken soup with oils is perfect for lunch for all families. The aroma of the broth in combination with forest mushrooms will create unforgettable taste. And although the dish is made very simple, it leaves behind a sea of ​​pleasant experiences.

  • Parts of chicken – 600 g;
  • Boiled butterfish – 300 g;
  • Water – 3 L;
  • Millet – 2 tbsp. l (with a slide);
  • Potato – 3 pcs.;
  • Onions, carrots – 1 pc.;
  • Garlic – 1 clove;
  • Bay leaf – 2 pcs.;
  • Seasonings.

Cooking the broth: lower the chicken parts into the water and put on fire to cook. You can take any chicken meat: breast, drumsticks, carbonate, wings or frames.

When it boils, pour the butter diced into cubes and cook half an hour, periodically removing from the surface of the broth formed foam.

Peel potatoes with carrots, cut and send to cook in bouillon.

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

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

When the soup with oils and chicken is ready, we throw leaves of lavrushki and turn off the fire. Let us brew for 20 minutes, and you can call for a sample of home.

Milk Soup with Oils: First Course Recipe

At first it may seem that the products do not combine at all together. However, after tasting milk soup with butter at least once, he will immediately become one of your favorite first dishes.

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

The heat-treated oil is thrown into the water and cook for 15 minutes over medium heat.

Meanwhile, cut the peeled potatoes into cubes or whetstones.

Peel onions, garlic with carrots and chop finely. Send to preheated pan with oil and fry a little.

We shift the skimmer of the oil from the pan into the pan for vegetables and fry for 5 minutes Pour in milk, add spices, mix and simmer another 5 minutes.

Meanwhile, pour the potatoes into the broth and cook until readiness.

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

Before you get away from the stove, as you notice your home for table with spoons in hand.

The recipe for mushroom soup from frozen butter

On cold winter days, prepare fresh forest oil soup almost impossible in view of their absence. In this case, each the hostess will come to the aid of frozen mushrooms. Must say that a similar blank for the winter can be used in any the dish, however today we will focus on the recipe for soup from frozen butter.

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

It is necessary to get frozen mushrooms in advance and leave defrost for 2-3 hours. Then cut into small pieces or slices, add prescription water and put to simmer on Fire.

In the meantime, you need to peel and chop potatoes with carrots – the method choose slices at your discretion.

Shredded potatoes and carrots send to boil for mushrooms.

Chop finely chopped onions and bell peppers on a pan with butter and flour.

The contents of the pan are also sent to the pan and cook until potato readiness.

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

Following the recipe for stepping soup out frozen butter, you are sure to make it very tasty and fragrant.

How to make mushroom soup with canned butter

It turns out that you can make first dishes not only from fresh ones, dried and frozen mushrooms. We suggest you find out how prepare mushroom soup from canned oil on in the winter.

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

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

Dice potatoes and send to cook until readiness.

Uncork a jar of mushrooms, if necessary – cut into pieces, and then with the marinade spread to the finished potato.

Fry small cubes of onions, carrots, and also garlic on vegetable oil and sent after the mushrooms.

Cook together for about 10 minutes, if necessary – add up. If you wish, you can add 1 tsp. Sahara.

Turn off the fire and wait for the soup to infuse a little. Given the first dish when serving will be wonderful combined with sour cream or mayonnaise.

Mushroom soup from butter with prunes and raisins

Mushroom soup from butter with prunes and raisins has not only refined taste, but also another important feature. A business in that, thanks to the disinfecting properties of prunes, the first the dish will not go bad for a long time.

  • Boiling water – 2 tbsp .;
  • Water – 2.5 L;
  • Boiled butterfish – 350 g;
  • Onion – 50 g;
  • Potato – 600 g;
  • Prunes (seedless) – 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 pot of water.

Mushrooms are cut into small pieces, spread in a pan and put to cook.

Dice the potatoes and send to the mushrooms.

Meanwhile, fry the onion, chopped in oil with flour diced, and add a little mushroom broth from the pan. Stirred, and 10 minutes before cooking, return to the container with almost finished soup.

Next add raisins with prunes and salt.

Served on the table, beautifully decorating each serving with greens.

Mushroom soup with minced meat recipe

Gourmet recipe for mushroom soup with minced meat complement a romantic evening or a festive feast. Must say that the flavor combination of beef and mushrooms has long been used in cooking.

  • Ground beef (low-fat) – 500 g;
  • Water 1.5 L;
  • Durum wheat spaghetti – 100 g;
  • Boiled butterfish – 200 g;
  • Onion – 1 pc.;
  • Dry red wine – 3 tbsp. l .;
  • Garlic cloves – 3 pcs.;
  • Chives – to taste;
  • Salt, ground pepper mixture.

Fry minced meat with finely chopped onions in a pan and send in a pot of water, previously set on fire.

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

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

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

Chop the green onion feathers and then decorate each serving when serving.

Mushroom soup with mashed potatoes and pumpkin: a step by step recipe with a photo

Do not let this unusual combination of products scare you! Mushroom soup with mashed potatoes and pumpkin will certainly please you its taste and aroma.

  • Water – 0.5 L;
  • Boiled butterfish – 300 g;
  • Pumpkin peeled – 600 g;
  • Peeled potatoes – 3 medium pcs.;
  • Garlic – 2-3 cloves;
  • Butter – 1 tbsp. l .;
  • Cream – 80-100 ml;
  • Salt, ground black pepper.

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

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

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

Pour the contents of the pan into the pan, add cream and we turn the mass into a puree state with a blender. Gray on the stove our first dish is another 2-3 minutes, and you can already prepare plates for tasting.

Following the above recipe with a step by step photo, soup puree from butter with pumpkin will definitely make a pleasant impression on your guests and home.

How to cook mushroom soup from butter with tomato paste

The following recipe for soup with oils with a photo step by step description help you diversify your culinary menu in the category “First dishes. “Just start cooking and wait until it smells hungry households come running.

  • Water – 2.5 L;
  • Fresh or frozen butterflies – 450 g;
  • Potato – 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 mushroom soup from butter with tomato paste?

Fresh mushrooms must be boiled separately for about 10 minutes. Frozen fruiting bodies can not be thawed, but used right away.

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

Meanwhile, peel and slice the potatoes. Send it into the broth and cook until tender.

We also peel the carrots and rub on a coarse grater. Spread in a pan with vegetable oil and stir, fry 3 min

Add tomato paste and chopped garlic to the pan. Take a few spoons of the broth and pour it into the tomato paste, mix, salt, pepper. Simmer for about 7 minutes and send to the pan.

Salt, drop the bay leaf, turn off the stove and let it brew 15 minutes.

We decorate when serving with greens and … delight guests with a new dish and home.

Mushroom soup butter with cabbage

The original Russian dish – mushroom soup butter with cabbage. Try it, you will definitely like this taste!

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

The following steps will show you how to cook oil soup with the addition of cabbage?

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

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

Then send chopped cabbage to the mushroom bowl.

After 2-3 minutes, add onion, carrot, chopped into small cubes, celery and garlic. Boil the soup for about 15 minutes, salt, pepper, lay the bay leaf, turn off the stove and give to the soup “get enough” of taste.

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

Soup with butter and chicken eggs

A wonderful light soup making a full meal complete. Indeed, in most families it is impossible to imagine tasty lunch without first courses. So, we suggest you surprise your guests and learn how to cook butter soup with the addition of eggs and greens.

  • Water – 2 L;
  • Butter – 550 g;
  • Carrots – 60 g;
  • Potato – 500 g;
  • Onion – 60 g;
  • Chicken eggs – 2 pcs.;
  • Vegetable oil – for frying;
  • Dill, parsley – 1 bunch;
  • Salt, pepper, bay leaf.

Cooking soup with mushrooms with prescription oils with the following step by step description:

Important: for this dish you can take any oily butter: dried, fresh or frozen. If use dried mushrooms, then their mass should be half as much as written in recipe, because during soaking they swell. Frozen defrost fruit bodies, and conduct fresh heat with fresh ones processing.

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

Cut the onion finely and combine with the fruit bodies, continuing fry for 3 minutes

Peel the potato tubers and cut them into 1.5 cm cubes.

We do the same procedure with carrots, just make cubes much smaller.

We throw both of these vegetables into a pot of boiling water.

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

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

Cut the peeled eggs into small slices and pour in pan with fresh herbs.

Salt, pepper to taste and after 3 minutes turn off the stove, giving our the soup is infused.

Soups are always used in cooking all over the world. Seemingly, an ordinary dish, but even with it you can create a real culinary masterpiece. Try, cook and surprise your family with delicious mushroom soups from butter.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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