How much butter is cooked for soup. Cooking soup from frozen butter. Mushroom butter soup with prunes and raisins

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Butter mushroom soup: step by step recipe with photos

So let's get to work:

Clean the mushrooms, wash and cut into slices.

Clean the onion and chop.

Pour vegetable oil into the pan, you can add a little butter and fry the onion.

After a minute, add mushrooms to the pan with onions, mix the contents and simmer together for 20 minutes.

While the onions and mushrooms are cooking, peel the potatoes and cut them into cubes.

Now you should put a container of water on the fire, the liquid should boil. Then send potatoes to boiling water and cook the vegetable for 10 minutes.

Then add the mushrooms with onions that you fried here, salt the dish and cook for another 10 minutes.

Then turn off the heat, season the soup with fragrant chopped herbs and sour cream. That's all, invite everyone to the table mushroom butter soup is ready!

Frozen mushroom soup

You can also make mushroom soup from frozen butter. This soup is also very tasty, satisfying and fragrant!

So, in order to prepare the first dish according to this recipe, you will need:

Ingredients:
frozen butternuts - 500 grams;
onions - 2 heads;
potatoes - 4 pieces;
sunflower oil - for frying;
water - 2 liters.

1. Peel the onion and cut into large pieces.

Enjoy your meal!

In autumn, nature gives us delicious and healthy forest mushrooms, from which we are happy to cook delicious dishes. Of course, not all mushrooms are suitable for cooking, for example, saffron milk caps, milk mushrooms and mushrooms are more tasty when salted. And for soup, it is better to take mushrooms, boletus mushrooms, mushrooms or boletus. Of the latter, we will prepare the first dish today.

You ask: “Why not from cultivated?” The answer is simple: only wild mushrooms make a rich, fragrant and nutritious soup. Even if you are not an avid mushroom picker, they can be purchased at any market or supermarket. Fresh, dried and frozen butternut squash are suitable for cooking.

Keep in mind that this type of mushroom is very watery, so it requires a longer frying. Mushroom soup from butter is distinguished by richness, divine aroma and taste. By the way, you can include additional products in the composition of the dish: potatoes, zucchini, meat, pasta, herbs, milk, cheese and other ingredients.

Mushroom soup: butter recipe with vegetables

Required components for two liters of liquid: 300-400 g of forest mushrooms, potatoes (three hundred grams), carrots, onions and greens. Spices: black pepper, garlic, bay leaf. Be sure to fresh dill and parsley.

Cooking method

Before sending our “foresters” to the pan, they should be thoroughly cleaned of dirt with a knife blade. Pay special attention to hats. We place them in a deep bowl and pour cold water - leave for an hour. During this time, the fluid must be changed several times. After the time has passed, cut into two parts and fry in sunflower oil until all the water has evaporated.

Now let's pay attention to the root crop - cut the potatoes into neat cubes and boil until half cooked with a bay leaf. We pass the chopped onion with grated carrots. Pour forest mushrooms to potatoes and cook for another 10 minutes. A few minutes before turning off the burner, add vegetable frying to mushroom soup from butter, as well as chopped greens, chopped garlic, salt and pepper.

Milk soup from fresh butter

Have you ever tried such a dish? If not, then its delicate taste will be remembered for a long time. A set of products is the most minimal and affordable for a person with a small income. Ingredients: fresh mushrooms (two hundred grams), a little less than a liter of milk, a liter of water. You will definitely need potatoes (two tubers), onions (head), fresh herbs (dill, parsley) and your favorite spices.

Mushrooms must be soaked for an hour in cold water in advance to remove the bitterness. Then cut into medium slices and pour into boiling water. Almost immediately put the potatoes (cut into cubes) and pour the milk. Boil all products for 15 minutes. At the end of cooking, add the fried onions, chopped herbs and spices. When serving, add sour cream to fresh butter mushroom soup.

With the addition of vermicelli

For four hundred grams of mushrooms, take egg noodles or thin spaghetti (one hundred grams), one chicken egg, onions and carrots. Seasonings: black and red pepper, garlic salt, dill and cilantro.

Cut the butternuts soaked in liquid into two parts and stew in lard or any oil until almost all the water has evaporated. Add salt to the pan and boil, pour pasta - boil for 15 minutes. We send mushrooms, sautéed vegetables (onions, carrots), lavrushka, peppers and greens to the noodles. Serve hot mushroom soup with black bread. You can add white crackers or sour cream. Such a dish will satisfy your appetite and will not affect the figure.

Mushroom soup: butter and beef recipe

Do you want to surprise your man with a delicious, satisfying and nutritious first course? Then we offer to write down this recipe. For him, you need to prepare steamed veal (about two hundred grams), butter (half a glass), carrots, leeks, celery root, a spoonful of flour. Greenery is required to give brightness.

Boil the pieces of meat in slightly salted water. Cooking time depends on the age of the cattle, on average about an hour. Fry the onion in skoroda, add grated carrots, celery root, mushrooms and flour - simmer for 10 minutes.

We take out the veal from the broth (do not pour out the liquid) and shift to the mushroom mass. Cover with a lid and simmer for 7 minutes. Pour all the products into the broth, chop the greens and put the spices. Butter soup, the recipe of which is simpler than you expected, has a high nutritional value and a pronounced aroma of forest mushrooms.

Creamy puree soup

For true gourmets, we present to your attention an exquisite dish with a pleasant delicate taste of dried butter (one hundred grams), sour cream (two hundred grams) or cream, two tablespoons of flour, butter (100 g), carrots, onions, garlic, croutons and herbs (cilantro, dill).

Pre-soak dried mushrooms for about two hours. Without draining the water in which the oil was, put on fire and cook for an hour and a half. The result should be about three liters of liquid. Put the butter with pepper and salt in a saucepan, simmer for 15 minutes. Sauté the onion until light golden brown.

Pour a few tablespoons of broth into sour cream and add flour, mix thoroughly until a homogeneous thick mass and add to the soup in a thin stream. We send onions there. Grind the mushroom soup from butter in a combine, heat it up, put the garlic with herbs and croutons. You can add cheese to the recipe. Enjoy your own culinary masterpieces!

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Mushroom butter soup recipe

Ingredients

Step-by-step recipe for cooking Mushroom butter soup with a photo

Clean the onion and chop.

After a minute, add mushrooms to the pan with onions, mix the contents and simmer together for 20 minutes.

While the onions and mushrooms are cooking, peel the potatoes and cut them into cubes.

Now you should put a container of water on the fire, the liquid should boil. Then send potatoes to boiling water and cook the vegetable for 10 minutes.

Then turn off the heat, season the soup with fragrant chopped herbs and sour cream. That's all, invite everyone to the table mushroom butter soup is ready!

Video recipe Mushroom butter soup

Frozen mushroom soup

You can also make mushroom soup from frozen butter. This soup is also very tasty, satisfying and fragrant!

bigpovar.com

The best butter soup recipes

Due to their refined taste and incredible aroma, butternuts are widely used in cooking. It's amazing how many different and delicious dishes can be prepared from these mushrooms. Butter soup is a simple, extremely tasty and nutritious dish. It will surely please all your family members. The main thing is to choose the most suitable recipe.

With added potatoes

In order for butter soup to become a full-fledged first course, it is best to use a recipe that involves the use of potatoes for its preparation. You can cook such a dish from both fresh and frozen mushrooms.

For this you need:

• 350 grams butter.
• 0.5 kg of potatoes.
• 1 bulb.
• 1 carrot.
• 1 bay leaf.
• 2 liters of pure water.
• 3 green onion feathers.
• A little vegetable oil, salt and pepper.

First of all, you should deal with mushrooms. They must be thoroughly washed and trimmed legs. Remove the brown film from the hat. Rinse well again in cool water. After that, cut the butternuts into small cubes.

Transfer the prepared mushrooms to a pan in which a small amount of vegetable oil has already warmed up. Wait until the liquid formed from the mushrooms is completely evaporated.

Put the chopped potatoes in a pot of water and put it on the fire. Salt a little. Potatoes must be boiled until soft. Peel and finely chop the onion and carrot. Fry them in a pan with a little oil. Transfer the fry prepared in this way to a pan with potatoes and continue cooking. Add fried mushrooms. Bring the soup to a boil.

Chop the green onion and add it to the mushroom soup. Send laurel and pepper there. Bring soup to a boil and remove from heat.

This recipe will help you prepare a delicious fragrant dish that may well take pride of place on the festive table.

Soup puree

If you want to cook a gourmet dish, then the recipe for puree soup will come in handy for you. It requires fresh mushrooms, but if you don’t have them, then you can cook soup from frozen ones. The taste of the puree soup will not be affected at all.

Prepare the following ingredients:

• 100 grams butter.
• 2 small onions.
• 1 carrot.
• 100 ml fresh milk.
• 200 grams of celery root.
• 1 hot pepper.
• A little vegetable oil, pepper and salt.

Place cleaned and thoroughly washed mushrooms in a saucepan. Fill them with water and put on fire. Send a whole onion there. Cook this mixture for 15 minutes.

At this time, peel and finely chop the carrots and onions. Pass them in vegetable oil. If you do not know how long this should be done, then carefully monitor the condition of the bow. As soon as it becomes transparent, the roast can be removed from the heat.

Rinse the celery root and cut it into small pieces. Place all the cooked vegetables into the bowl with the mushrooms. Add some salt and continue cooking for as long as necessary. At the end of cooking, add hot peppers to the soup. Using a blender, turn all the ingredients into a puree. This can also be done with a sieve. It remains only to pour warmed milk into the resulting puree, add greens and bring the soup to a boil again.

Such a dish can be effectively served by decorating it with crackers. This recipe is perfect for those who love mashed mushroom soup. It is quite simple. Even a novice hostess can cope with it.

Recipe for multicooker

Many modern housewives have already acquired such a miracle of technology as a slow cooker. Sometimes you are amazed at how many different dishes you can cook in it. Butter soup was no exception. Cooking mushroom soup in a slow cooker is extremely simple and very fast. The main thing is to know the correct recipe and follow the correct sequence of actions.

Stock up on the necessary ingredients:

• 300 grams butter.
• 1 carrot.
• 5 small potatoes
• 1 clove of garlic.
• 2 bulbs.
• 1 leaf of laurel.
• A little salt, pepper and cloves.

Rinse the peeled mushrooms thoroughly in cool water. Cut them into large pieces. If the mushrooms are small, then you can leave them whole. Place butternut squash in a multicooker bowl.

Peel and chop the carrots with a coarse grater. The onion is best cut into thin half rings. Cut the peeled potatoes into large slices. Send all the vegetables after the mushrooms to the slow cooker. Then water should be added. How much is needed, you can determine by a special mark on the bowl. Add all the necessary spices. Close the lid and set the multicooker to the "Extinguishing" mode. Cook this mushroom soup for 40 minutes.

Cooked soup before serving can be decorated with a small amount of finely chopped greens. To improve the taste, you can add a small amount of sour cream.

With added meat

The following recipe will help prepare a hearty and nutritious soup that meat lovers will especially like. How many ingredients to use can be determined based on the desired amount of soup.

For four servings you will need:

• 300 grams butter.
• 4 potatoes.
• 0.5 kg of potatoes.
• 1 bulb.
• 1 carrot.
• 2 leaves of laurel.
• A little salt and pepper.

Rinse the selected piece of meat thoroughly. Clear it of tendons and films. Put in a saucepan and fill with water. Add bay leaf and some salt. Cooking time averages about 20 minutes.

While cooking meat, you can do mushrooms. Clean them and rinse thoroughly under running water. Transfer them to the pot with the meat and continue to cook for another 20 minutes.

Peel onions, carrots and potatoes. Cut vegetables into small slices. Onions and carrots should be sautéed over low heat. This should be done for as long as necessary for the onion to become transparent.

Send the roast and potatoes to the pan with meat and mushrooms. Boil as needed until the potatoes are fully cooked. This mushroom soup can be garnished with herbs before serving.

By choosing the most suitable recipe, you can cook a delicious mushroom soup or puree soup. It is very easy to cook it. As a result, you will get a hearty dish that will not leave anyone indifferent.

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Lean soup with butter

Mushroom soup made from fresh butter is very tasty, fragrant and nutritious. This first dish is loved by both adults and children, and for those who follow their figure, you can safely include it in your diet, because it contains few calories and is dietary.

When we went to the forest through strawberries, and in a young pine plantation I found a small clearing with mushrooms, I could not pass by the narwhal. I cooked two wonderful dishes from them: for lunch - the soup in question, for dinner, potatoes with butter.

They were eaten with pleasure, even the next day there was nothing left.

Butter mushroom soup

All products are simple, accessible.

What do you need:

• Butter mushrooms - 200 gr;
• Water - 2 liters;
• Carrot - 1 pc;
• Onion - 1 pc;
• Zucchini (optional) - 100-200 gr;
• Salt - 1 teaspoon;
• Bay leaf - 1 pc.

Recipe step by step with photo

This is how the mushrooms that have just been brought from the forest look like.

They need to be cleaned of debris, remove the skin from the hat. After all, it is very thin, sticky and slimy, a lot of dirt and germs linger on it, and they are very difficult to remove, so the right decision is to clean and remove it. And it can also spoil the aesthetic appearance of the cooked dish. Wash them well in water and you can start cooking.

How much to cook butter for soup

Before you start cooking something from wild mushrooms, you need to boil them. Place in a pot of water and bring to a boil. Remove from the heat, send the mushrooms to a colander, rinse with running water and send again to cook. Now, after boiling, remove the resulting foam and cook over medium heat for 25 minutes. We filter and rinse, let the water drain and you can proceed to the further preparation of any delicious dish.

Now we take the amount we need and send it to a frying pan with vegetable oil. When they are half cooked, add chopped onions and carrots. Salt and fry until done.

While the mushrooms are fried, pour water for the soup, send diced potatoes, bay leaves, salt and other spices to taste there.

I decided to diversify the soup and added zucchini cut into small cubes. This ingredient is optional. In late autumn, I often add celery root to all soups, tasty and healthy. You can also put any cereal (buckwheat, rice, oatmeal) or pasta.

Send the finished, mushroom frying to the soup.

When all the ingredients in the pan are cooked. Remove from heat, add chopped greens and serve with a slice of black bread.

This dish can be prepared not only from fresh, but also from frozen butter. If the year turned out to be fruitful for mushrooms, then I harvest for the future, and in winter we enjoy delicious mushroom dishes.

Now you know how to cook soup from fresh butter, it remains only to collect them in the forest.

sup-kartoshka.ru

Mushroom soup with butter

Butter mushrooms are excellent mushrooms, almost as good as white mushrooms in nutritional value. Since their fruiting occurs in July-October, now is the time to talk about dishes that are prepared from butter.

INGREDIENTS

• Butter 300 Grams
• Potatoes 600 Grams
• Onion 1 piece
• Salt to taste
• Pepper to taste

Step 1

1. Thoroughly wash and clean the butterflies.

Step 2

2. Separate the hats from the legs. We cut the hats into pieces separately and oil the legs separately.

Step 3

Step 4

4. Peel and cut potatoes.

Step 5

5. Boil water in a saucepan. There should not be too much water to make the soup thick. Add mushrooms to boiling water. Cook for half an hour, stirring occasionally, until the broth becomes thick.

Step 6

6. After 30 minutes, add chopped potatoes to the pan. Cook for another 15 minutes, stirring occasionally.

Step 7

7. Finely chop the onion.

Step 8

8. Then fry it in vegetable oil.

Step 9

9. Add the fried onion to the soup. Salt, pepper. We mix everything. Cook for another 5 minutes, then turn off the stove and leave the soup for another hour to infuse.

Step 10

10. Our mushroom soup is ready! Serve with sour cream. Bon appetit!

Oilers are young, strong, slippery. They are difficult to confuse with other mushrooms. Although, like many of their relatives, they also have twins. And in order not to make a mistake when collecting, you need to know mushrooms very well. Otherwise, you should buy them in the store.

Many experienced mushroom pickers and culinary experts prefer oil mushrooms to other noble mushrooms. Recycling them is troublesome: it is believed that cleaning them is much longer than collecting them. The way it is. The thin slippery skin is easily removed, but if you clean each small mushroom, the process becomes laborious and drags on for hours. But the result is worth it. White and clean, they look unusually aesthetically pleasing.

general description

Butter mushrooms grow in large colonies in young coniferous forests and bear fruit from May to late autumn. Especially massively they appear after the first summer rains - in mid-June.

Butter mushrooms are universal mushrooms. They can be consumed in any form: salted, pickled, fried and in soups. They are considered edible and belong to category 2 in terms of taste. For information, it should be noted that porcini mushrooms belong to the 1st category, and everyone's favorite mushrooms belong only to the 4th category.

Due to the high content of iodine, they have a specific taste. In addition to iodine, the pulp contains vitamins A, B, C and PP, manganese, phosphorus, copper and zinc. They are 90% water and shrink greatly when cooked. This must be taken into account when cooking.

Peeled, washed and dried mushrooms are perfectly stored frozen and do not change their taste during subsequent use in food. In a cold winter, hot soup with frozen buttermilk will pleasantly remind you of summer and “silent hunting” trips to the forest.

It is very convenient to store butter in dried form. It is believed that dried mushrooms have a stronger smell and rich taste. A little secret: to keep dried mushrooms from moths - and she also loves them very much - they should be sprinkled with black pepper.

For conservation, some housewives, in order to save time and effort, do not clean the oil, they simply pour boiling water over them and wash them well. This method of preparing mushrooms is not suitable for making soups. Soup should be not only tasty, but also beautiful.. There should not be any “snotiness” characteristic of oil. A selection of the best recipes will tell you how to cook butter soup so that it turns out fragrant, appetizing and has a unique taste.

Classic mushroom soup

• Butter mushrooms - 0.5 kg;
• Potatoes - 3 pcs. medium;
• Millet - 0.5 cups;
• Onion - 1 large onion;
• Vegetable or butter for frying, salt, spices.

Boil frozen or fresh mushrooms for 5 minutes, then put in a colander into another pan. Do not pour out the broth, the soup will be cooked in it.

Finely chop the onion and fry in oil with mushrooms. Ideally - on butter, but on fasting days you can use vegetable, especially since modern deodorized and refined oil does not give a strong smell.

Dip the fried mushrooms together with the onions into the broth, add the chopped potatoes and cook until tender, salt and add the washed and dried millet. A few minutes before the spices are ready it is allowed to put a bay leaf and dill greens. Parsley and other strong-smelling herbs are not recommended for mushroom soup.

With noodles

Vermicelli soup or noodles with butter is a great light lean dish that is quick to prepare and also quickly eaten. It will require:

• oil - 0.3 kg;
• potatoes - 2 pcs;
• vermicelli or homemade noodles - 200 g;
• carrots - 1 pc;
• green onions and dill.

The simplest recipe for a delicious soup: cook mushrooms, chopped carrots and potatoes at the same time until cooked, then add noodles and, when everything is ready, add finely chopped green onions and dill. Turn off the stove immediately and let it sit for 10 minutes.

Butter soup puree

Puree soups not so long ago appeared in Russian cuisine, they were borrowed in Europe. Such soups are especially respected in Germany and Austria. To prepare this delicious soup, you will need more ingredients than in previous recipes, and the lack of potatoes is compensated by a large number of vegetables:

Mushrooms and finely chopped celery root put in boiling water and cook until tender for about 20-25 minutes. Fry carrots, garlic and onions in butter. Again, during fasting, butter can be replaced with vegetable oil. Moreover, do not fry the onion until golden brown and the appearance of a peculiar smell. Catch mushrooms and celery with a slotted spoon or drain in a colander over another saucepan, mix with onions and carrots and beat with a blender. The mass does not have to be perfectly homogeneous. Pour it into the boiling broth, add hot pepper, salt and cook for another 5 minutes. Finely chop the greens, add to each serving before serving.

Creamy cream soup

This recipe designed for gourmets and its place in the menu of the best cuisines. It is also easy to cook it at home, family and guests will certainly appreciate its exquisite taste. The reason lies in the ingredients of the soup:

Boil the mushrooms for 5 minutes, pour out the broth. Then sauté them in butter with the addition of chicken broth for 20 minutes. Add cream and wine, mustard, salt and pepper, simmer for another 5 minutes. Beat the whole mass with a blender until the consistency of the cream, gradually adding the chicken broth. Put on a plate before serving a sprig of greenery, on the edge - a slice of lemon and an olive.

Mushroom cold first course

People like to cook this soup in the Volga region and northern regions.. Butter, both fresh and frozen, are well suited for its preparation. The following products are used:

• butter mushrooms;
• potato;
• boiled eggs;
• fresh cucumber;
• bread kvass;
• salt pepper;
• greenery.

Fry the mushrooms until cooked together with onions in vegetable oil, no other will do here. Cut the potatoes into thin strips and also fry. Finely chop the eggs, grate the cucumber, top the greens with salt. Pour everything with kvass and season with sour cream or mayonnaise. It turns out a kind of mushroom okroshka. The number of mushrooms and vegetables is arbitrary.

Mushrooms go great together. with lean meat, so they can be added to any soups to enhance the taste. Powder made from dried mushrooms is a wonderful Maggi type home supplement.

There are many more recipes for mushroom soups.. Cheese or prunes can be added to the soup with boletus, an excellent taste is obtained if you cook boletus with pumpkin. Borscht with mushrooms is a classic old Russian dish. They even cook milk mushroom soup.

You can do it yourself experiment and invent new recipes with oils, but it is important to follow the main rule: any dishes with mushrooms should not include many components and strong-smelling spices, otherwise the mushroom “spirit” itself, which is valued in them, is drowned out.

1) How to prepare these mushrooms for cooking, I have already told in my recipe about fried butter mushrooms. It is better to use the second broth for mushroom soup, i.e. when the mushrooms boil, it is necessary to drain the water, rinse them under running water and re-fill to the top with new clean water. Cook the mushrooms for ten minutes after boiling.

2) Salt the broth. Throw in a whole onion. Do not think, onions are thrown into the broth not to check it for the presence of bad representatives of the mushroom world, but for a special flavor. By the way, it is impossible to check mushrooms for the presence of toadstools with an onion. This is a myth (we somehow checked, for the sake of interest).

4) When the broth boils after dilution with water, it is necessary to re-collect the foam. Add potatoes. Salt to taste.

7) The soup is almost ready. The final step is the addition of green onions. The onion is cut coarsely and added to the boiling soup. After adding the onion, the soup must immediately be turned off, covered with a lid and let stand on the stove for about 10 minutes. After - you can pour it into plates and treat everyone.