Boletus is a mushroom, wonderful in many respects. Outwardly very effective, with orange-red or red-brown, sometimes ivory or a yellow elegant hat, a strong stocky leg and very tasty white flesh. Finding a family of aspen mushrooms for mushroom picker is always a joy. After all, the gifts of the forest are good in all dishes, ranging from stew-fried to filling for pies. And what is the aromatic rich broth or soup from "forest products"! This is what they will be discussed in our article.
Fresh mushroom base stock
So, on the agenda we have a boletus soup. It is desirable to cook it from young mushrooms. Old ones with large hats are best left untouched. As a rule, they are completely wormy. Of course, at home you can wash the mushroom, put it in salted water, and its inhabitants will come out of the pulp. However, traces of parasitic activity are not removed in this way. And boletus soup instead of usefulness will bring great harm. Therefore, we will observe the mushroom safety technique! Wash quality specimens of forest products. You will need 300-400 g of fresh mushrooms. Cut them into medium sized pieces. If the boletus is small, put it in the pan as a whole. Or separate the hats from the legs and put them all together. Pour them with one and a half liters of necessarily cold water and put on a strong fire to boil. Then reduce the gas to weak and cook for about half an hour or 35 minutes, periodically removing the foam. After that, remove the mushrooms, and strain the broth. The base for the soup of boletus is ready. Cut 4-5 potatoes into slices, 1 carrot and 50 g of parsley and celery roots in thin strips. Put the vegetables in the broth, salt and cook until tender. About ten minutes before removing the pan from the heat, put the mushrooms back. Serving the soup from the boletus to the table, season it with sour cream.
Rich chowder
Mushroom soup from boletus will be more rich and rich in taste if you add cereal to it. This type of mushroom with pearl barley goes well. You will learn how to cook a wonderful stew according to an old Russian recipe. You will need 0.5 kilograms of boletus, 100-120 g of pearl barley, 1-2 carrots, 1 onion and 4 large potatoes. Sorted cereals need to be presoaked - for 4 hours - soak. Then rinse it and boil until half cooked. Boil the prepared mushrooms separately, then take them out, cool and cut into slices. Strain the broth. In vegetable oil, fry the onion, chopped in half rings. Transfer the pearl barley, onion frying, and potatoes and carrots, cut into small cubes, into the broth. Cook until cooked. At the end, salt and pepper. About 5 minutes before turning off, report the main component, mushrooms, into your mushroom soup made of boletus. Isn't that a great chowder? Especially if when serving, sprinkle it with parsley or dill, of course, fresh!
Soup with mushrooms and croutons
An excellent dinner dish will be the boletus soup, the recipe of which includes such a pleasant ingredient as croutons. Ingredients: fresh mushrooms 300 grams, wheat flour and a half tablespoons. It is seasoned with butter, about 60-65 g, but you can more, to taste. As well as spices, fresh herbs. The recipe suggests starting to prepare soup from boletus with croutons. Dry slices of white bread 2 cm thick in the oven or fry in vegetable oil. Then break them into small pieces. Finely chop the boletus, put in boiling water, previously salted, cook them for half an hour. In a small amount of warm water, dilute the flour, only without lumps. Pour it into the soup, stir, continue cooking for another 10 minutes. Add to it if necessary. Remove the finished soup from the stove and season with oil. Pour into plates, put croutons in each, pepper, sprinkle with herbs. Do you like the first one? Still would!
Mushroom and Egg Soup
It is very easy and quick to cook the magnificent mushroom soup in the following way. Take a pound of boletus, cut them into slices or arbitrary pieces. Grind a bunch of parsley. Stew mushrooms and greens in a skillet in vegetable oil for about 15 minutes. Put greens and salt to taste. Separately, fry a spoonful of flour in butter. Pour 3 liters of water into the pan, put the celery roots, parsley, carrots, sliced in circles, and cook until cooked. Season with fried flour, add mushrooms, let it boil for another 20 minutes. At the very end, insert the egg into the soup, stirring so that the yolk does not curl. Serve with sour cream.