Butterfly mushroom soup: 28 delicious step-by-step recipes with photos from fresh, frozen, dried and pickled mushrooms

The use of mushrooms in cooking has long gone beyond standard preparations. Fans of hearty mushroom broths will really like boletus soup. A large number of recipes with a variety of ingredients will allow each housewife to choose the ideal cooking method for herself.

How to cook butter soup correctly

To prepare a delicious mushroom broth you will need the freshest possible ingredients. It is best to collect boletus during prolonged rains, since it is at this time that their growth is most active. Freshly picked fruits are cleaned of dirt, leaves and various insects.

The oily film must be removed from the cap. This is where the largest amount of garbage is collected. In addition, with further cooking it will impart an unpleasant bitterness to the entire dish. To get rid of insects, you can put mushrooms in lightly salted water for 20 minutes.

Soup can be made not only from fresh butter. The main ingredient may well be frozen, pickled or dried mushrooms. If frozen, they must be thawed in the refrigerator within 12-15 hours. Dried mushrooms are soaked in water for 2-3 hours, after which they begin cooking.

There are many options for preparing first courses based on mushroom broths. This variability is explained by the additional ingredients used. You can use classic additives - potatoes, chicken and herbs, or you can diversify the finished dish with cheese, ham, tomato paste and even raisins.By following simple step-by-step recipes with photos, you can easily get a great butter soup.

Is it necessary to boil butter for soup?

Preliminary heat treatment of butter is very important for further preparation of the broth. They are placed in boiling water and boiled for 10-15 minutes - this will remove potentially harmful substances. During cooking, it is necessary to remove any scale that appears.

The primary broth formed during cooking is poured out. The boiled mushrooms are taken out and cut into several pieces. They are put back into the pan, filled with cold water and the actual preparation of the dish begins.

How long to cook butter for soup

Depending on the desired richness of the finished broth, the cooking time may vary significantly. Those who want to get a light mushroom soup can boil the butter for 10-15 minutes - this will be enough to obtain a light aroma. For a thicker broth, boil them for 25-30 minutes.

After obtaining the desired saturation of the broth, remove the mushrooms using a slotted spoon. The liquid is used to cook the remaining ingredients in it. Finely chopped mushrooms are added to the finished soup. They can be additionally fried - this will add additional flavor notes to the finished dish.

How to prepare mushroom soup from fresh boletus according to the classic recipe

This recipe for fresh butter soup with the photo attached below does not require housewives to have serious cooking skills. It uses a minimal set of products. The almost pure mushroom decoction will appeal to lovers of quiet hunting. For mushroom soup made from fresh boletus you will need:

• 2 liters of water;
• 300-350 g of mushrooms;
• 1 onion;
• 1 carrot;
• salt, ground pepper;
• 1 bay leaf;
• a small bunch of fresh dill.

Finely chopped mushrooms are placed in boiling water and boiled for 20 minutes over medium heat. At this time, chopped onions and carrots are sautéed in a frying pan. They are added to the prepared broth, mixed, salted, bay leaf and a little freshly ground pepper are added. Add dill if desired. The first dish should sit for 30-40 minutes before eating.

Dried butter soup recipe

Experienced housewives who often cook soups consider the broth made from dried butter to be the most delicious. This semi-finished product has been used for many centuries, so the technology for making soup from it has been perfected over the years. The most important point is the correct calculation of the required amount of the main ingredient.

Dried boletus is poured into 2 liters of water and left for several hours. It is best to leave the pan overnight - by morning the main ingredient will be ready for further processing. Otherwise, the cooking process is similar to the recipe for using fresh fruits. Frying and spices are added to the finished dish.

How to cook mushroom soup from frozen boletus

During the cold winter period, it is impossible to find fresh mushrooms, so soup with frozen boletus comes to the rescue. Although they have a slightly weaker flavor and aroma, they still make a great finished product. It is enough to just increase the cooking time a little. To prepare frozen butter soup you will need:

• 450 g mushrooms;
• 1.5 liters of water;
• 100 g onions;
• 100 g fresh carrots;
• salt and seasonings.

The initial task is to properly defrost the mushrooms.It is best to leave them in the refrigerator overnight - this leisurely method ensures that most of the juice remains inside the fruiting bodies. If you are short on time, you can leave them at room temperature for several hours.

The defrosted product is cut into slices and boiled for 25-30 minutes over medium heat. Then add fried onions and carrots, bay leaf and a little salt to the pan. Remove the pan from the stove and cover with a lid for half an hour.

Pickled butter soup

Using such a product allows you to obtain an unusual, but very memorable taste of the broth. On average, one 500 ml jar of pickled product is enough for 2 liters of water. Additionally, you can use potatoes, carrots, onions and bay leaves.

An important difference in preparing this version of soup is the initial addition of potatoes. Only after it is half ready, the marinated semi-finished product is placed in the pan. Boil the broth for another 15 minutes, after which sautéed vegetables, salt and additional spices are added.

A simple recipe for fresh butter soup with potatoes

This recipe is considered a true classic of mushroom soups. A minimal set of ingredients allows you to get a nourishing and very tasty finished product. To prepare you will need:

• 700 g potatoes;
• 400 g fresh butter;
• onions and carrots for frying;
• salt;
• Bay leaf;
• 2.5 liters of water.

Mushrooms are cut into small pieces and boiled in boiling water for 1/3 hour.Add fried vegetables and cut potatoes into pieces. Once the potatoes are completely cooked, add salt and bay leaf to the broth. Before serving, it is recommended to leave the dish covered in a saucepan for an hour.

Cheese cream soup from boletus

In the modern culinary world, cream soups are becoming increasingly popular. This dish looks great and easily replaces traditional first courses. The addition of cheese adds a creamy flavor and aroma to the finished product. Necessary ingredients for such a masterpiece:

• 600 g of pre-boiled mushrooms;
• 300 g Russian cheese;
• 2 onions;
• 2 carrots;
• 200 g celery;
• 30 g butter;
• 2 liters of water;
• spices to taste;
• greens for decoration.

Finely chop the carrots and onions and fry them in butter until fully cooked. Boil the butter for 20 minutes, then add finely chopped celery, fried vegetables and a large amount of grated cheese. As soon as the cheese is completely melted, place an immersion blender into the broth, grinding all the ingredients to a homogeneous consistency. The finished product is salted, ground pepper is added and decorated with finely chopped herbs.

How to cook butter soup with pasta

Potatoes can be replaced with your favorite pasta. The main thing is that the pasta used is not too large and there is not a lot of it, otherwise the first dish risks turning into paste. Cobwebs and small horns are best suited. For 0.5 kg of the main ingredient, use 100 g of pasta, some vegetables for frying and 1.3 liters of clean water.

After boiling the main ingredient for 15 minutes, add small pasta to the broth and boil it until fully cooked. Only after this is the finished first dish salted and the previously prepared frying added. Before serving, it is recommended to let the finished product brew for 40-50 minutes.

Recipe for delicious butter soup with buckwheat

When preparing first courses with the addition of buckwheat, it is recommended to limit its quantity. The fact is that buckwheat increases significantly in volume when cooked, so inexperienced housewives should use exactly the specified amount of product. To prepare you will need:

• 500 g of fresh or frozen mushrooms;
• 1.5 liters of water;
• 50 g buckwheat;
• 4 potatoes;
• vegetables for frying;
• greens to taste;
• salt.

The main ingredient is cut into cubes and boiled for half an hour. During this time, fry from 1 carrot and 1 onion. Potatoes cut into bars, fried vegetables and washed buckwheat are added to the broth and mixed well. Further cooking is carried out until the potatoes and buckwheat are completely cooked. The finished dish is decorated with herbs and served.

Butter soup with milk

Despite the seemingly poor compatibility of these products, the taste of mushroom broth with milk will amaze even experienced gourmets. A large amount of milk gives a creamy aroma and a more delicate consistency to the broth. To prepare milk soup with butter, use:

• 500 ml fat milk;
• 1.5 liters of water;
• 600 g boiled mushrooms;
• 1.5 tbsp. l. butter;
• 100 g onions;
• 100 g carrots;
• 300 g potatoes;
• 2 cloves of garlic;
• salt and additional seasonings as desired.

The mushrooms are thrown into water and boiled for ¼ hour over low heat. The potatoes are peeled and cut into cubes.Onions, garlic and carrots are fried in butter. Add mushrooms from the broth to them and fry the whole mass for another 5 minutes. After that, pour milk over it and simmer for 5 minutes over low heat.

The mushroom mass is transferred to a saucepan with broth and prepared potatoes. The soup is salted and your favorite seasonings are added as desired. To ensure that the milk is completely mixed with the broth, you need to keep the pan on the fire for another 3-4 minutes. The finished dish is allowed to brew before serving.

How to cook mushroom soup with butter and minced meat

Adding minced meat allows you to make first courses more satisfying. The meat flavor combined with the mushroom component creates a great recipe that is perfect for a family lunch or dinner. To prepare this dish you will need:

• 500 g lean ground beef;
• 250 g butter;
• 1.5 liters of water;
• 150 g onion;
• 1 tsp. dried garlic;
• salt.

The minced meat is mixed with chopped onion and fried until crusty in a hot frying pan. Then it and the boletus cut into slices are transferred to boiling water. The minced meat is boiled for 1/3 hour. A couple of minutes before complete readiness, add dried garlic and a little salt.

Soup with butter and chicken

Chicken fillet is considered an ideal complement to the mushroom component of the soup. To get a stronger chicken flavor in the broth, you can replace half of the fillets with backs or wings, which can be removed after cooking. The list of ingredients is as follows:

• 300 g chicken fillet;
• 1 chicken back;
• 300 g mushrooms;
• 3 liters of water;
• 3 potatoes;
• carrots and onions for frying;
• 2 bay leaves;
• seasonings to taste.

First you need to prepare the chicken broth.The back is placed in water and boiled for about 40 minutes, periodically removing the resulting scale. Then it is taken out and replaced with diced fillet and chopped mushrooms. They are boiled for another 15-20 minutes, after which vegetables fried in a frying pan and diced potatoes are added. The soup is boiled until the potatoes are fully cooked, then salted and seasoned with ground pepper and bay leaf.

Butter soup with pumpkin and cream

Such unusual ingredients should not be frowned upon. Pumpkin and cream give the mushroom broth a delicate, thick consistency and excellent aroma. This dish is suitable for a hearty family dinner. To prepare it use:

• 600 g peeled pumpkin pulp;
• 100 ml heavy cream;
• 300 g butter;
• 500 ml water;
• 1 clove of garlic;
• 300 g potatoes;
• salt to taste.

Mushrooms are fried with garlic until light golden brown. At this time, boil diced pumpkin and potatoes in a saucepan. When the vegetables become soft, add the mushroom mixture and a little salt to them. Pour half a glass of cream into the pan. Using an immersion blender, all ingredients are pureed, poured into plates and served, garnished with a sprig of herbs.

How to cook soup from fresh boletus with barley

First courses with pearl barley are a classic of Soviet cuisine. This option for preparing soup is still widespread in Russia and neighboring countries. To cook it, for 3 liters of water you need:

• 150 g pearl barley;
• 200 g boiled butter;
• 1 small carrot;
• 1 onion;
• 2 bay leaves;
• 3 potatoes;
• salt and spices to taste.

First, you should prepare a mushroom decoction - boil the boletus in a large amount of water for 40 minutes.Since it takes a long time to cook pearl barley, it is added half an hour after the water boils. Carrots and onions are sautéed in vegetable oil and added to the broth along with chopped potatoes. As soon as the pearl barley becomes soft, season the soup with bay leaf and salt according to your taste preferences.

Delicious butter soup with cream

Cream is the best addition to mushroom broths. The consistency of the finished dish becomes incredibly tender. For 250 g of pre-boiled butter, it is best to use 200 ml of a fatty product with an indicator of at least 20%. Other ingredients include:

• 1 liter of water;
• 4 potatoes;
• 3 tbsp. l. flour;
• greens to taste;
• salt.

Boil the butter for 30 minutes in boiling water. After this, cubed potatoes are added to them. As soon as the pulp of the tubers becomes soft, pour a glass of heavy cream and salt into the broth. The finished soup can be brought to a creamy state using a blender, or it can be served as usual.

How to cook mushroom soup from boletus with bulgur

Bulgur is widely used in dietetics. This cereal is incredibly beneficial for the body. It also adds extra richness to the mushroom broth. The dish becomes more satisfying. To prepare it you use:

• 3 liters of water;
• 150 g bulgur;
• 500 g boron oil;
• 2 onions;
• 100 g grated carrots;
• spices as desired.

Pour water into a large saucepan, put butter in it and boil it for half an hour. 15 minutes after boiling, add bulgur to the water. Sauté onions and grated carrots until soft and add to the broth. The finished soup is salted and seasoned with spices as desired.

Fried Butter Soup Recipe

You can make a delicious first course from standard ingredients by slightly changing the cooking method.In this case, 0.5 kg of lightly boiled butter is cut into pieces and fried in butter. The recipe also involves the use of roasted vegetables and the addition of a few potatoes for satiety.

Add chopped potatoes to the water and cook them until half cooked. Then they add fried mushroom bodies, frying prepared in a separate frying pan and salt. All ingredients are boiled for another 5-10 minutes, after which the pan is removed from the heat to allow the finished soup to steep for 30-40 minutes.

Butter soup with melted cheese

Processed cheese in mushroom soup is a classic of Soviet housewives that has migrated to modern realities. When it was difficult to get good quality cheese, the broth was supplemented with the available processed product. To prepare this dish you will need:

• 2 briquettes of processed cheese;
• 450 g butter;
• some carrots and onions for frying;
• 400 g potatoes;
• 2.5 liters of water;
• greens for decoration;
• spices.

The butter, pre-processed in boiling water, is cut into small cubes. Then they are placed in a pan of water for about 20-25 minutes. At this time, fry carrots and chopped onions. The potatoes are peeled and cut into cubes.

The cheese is taken out of the freezer and grated on a fine grater. Until it completely melts, it is mixed with salt and ground pepper, and then transferred to a pan with mushroom broth. Place fried vegetables and potatoes in a pan.Boil the soup for another 10 minutes, after which the pan is covered with a lid and removed from the heat.

How to cook soup with butter and spices

To turn a standard mushroom broth into something with a bright, unique flavor, you can use a special spice mixture. Depending on the taste preferences of each person, the applicable set can be changed according to your gastronomic preferences. In the standard version, the ingredients look like this:

• 2 liters of water;
• 400 g mushrooms;
• 4 potatoes;
• vegetables for frying;
• black pepper;
• thyme;
• basil;
• Bay leaf;
• dried parsley;
• salt.

Before preparing the broth itself, it is recommended to make an aromatic spice mixture. To do this, all the spices specified in the recipe are mixed in equal proportions and ground in a mortar. To the mushrooms boiled for 20 minutes add chopped potatoes, fried vegetables and 2 tbsp. l. seasoning mixtures After the potatoes are ready, salt the dish, cover with a lid and remove from the heat.

Delicious soup with butter and ham

High-quality smoked ham adds more than just extra satiety to mushroom broth. Its aroma turns a traditional dish into a real work of culinary art. To prepare it, use 300 g of boiled mushroom bodies, several pieces of ham, potatoes and vegetables for frying.

The recipe for this soup is simple and largely repeats previous cooking options. First, make a decoction in which potatoes and fried vegetables are placed. After this, ham and a little salt are added to the broth. The soup is boiled until the potatoes are completely cooked.

Original recipe for soup with butter and white wine

To prepare a restaurant-quality dish, you can use some original additions to the classic recipe. These include white wine and heavy cream. The recipe is based on 600 ml of ready-made chicken broth. In addition to this they use:

• 450 g butter;
• 150 ml 20% cream;
• 70 ml dry white wine;
• 2 tbsp. l. butter;
• 1 tsp. Dijon mustard;
• salt to taste.

Melt butter in a saucepan and fry chopped boiled butter in it for 15 minutes. After this, wine, mustard and cream are added to them. The resulting mass is simmered over low heat for 5-10 minutes, poured with prepared chicken broth, stirred and removed from heat. Using an immersion blender, grind the contents of the pan into a homogeneous mass and salt.

Butter mushroom soup with noodles

Adding homemade or store-bought noodles to mushroom broth makes it more filling. This recipe will not be much appreciated by weight watchers. However, the versatility of this cooking method allows housewives to save themselves from possible mistakes in preparing frying. To prepare the soup, you only need 2 liters of water, 400 g of butter and 200 g of dry store-bought noodles.

Finely chopped mushrooms are placed in boiling water and cooked for 25 minutes. After this, noodles are added to them and brought to readiness. The prepared soup is salted and covered with a lid for half an hour to infuse.

Original recipe for butter soup with raisins and prunes

Adding prunes to meats and entrees provides an incredible flavor addition.In addition, the substances included in its composition have an antimicrobial effect, thereby increasing the shelf life of the finished product. To prepare this dish you will need:

• 120 g raisins;
• 80 g pitted prunes;
• 6 potato tubers;
• 350 g fresh butter;
• ½ onion;
• 2.5 liters of water.

Raisins and prunes are soaked in 400 ml of boiling water for 20 minutes. Then they are filtered, pouring the remaining liquid from them into a pan with the rest of the water. Place chopped mushrooms there and cook them for 15 minutes. After this, they add potatoes cut into cubes and onions sautéed until golden brown. The broth is boiled until the potatoes are fully cooked, then raisins and prunes cut into pieces are added. Before serving, the soup should steep for 1 hour.

Recipe for butter soup with tomato

Tomato paste is the best solution for coloring the broth a pleasant orange-red color. It also evens out the taste of the finished product, making it more balanced. To prepare a large pot of soup, use 2.5 liters of water, 500 g of pre-boiled butter and 4-5 potatoes and 100 g of tomato paste. Also add one grated carrot, bay leaf, a couple of cloves of garlic, salt and a few black peppercorns.

Mushrooms are placed in water, boiled for ½ hour, after which grated carrots and diced potatoes are added. After 10 minutes, the dish is seasoned with chopped garlic, spices, salt and tomato paste. After half an hour of infusion, the finished product can be served.

Butter and cabbage mushroom soup recipe

Mushroom cabbage soup with cabbage is a classic recipe of Central Russian cuisine. This dish doesn’t require potatoes; it turns out incredibly satisfying and filling on its own. To prepare it use:

• 250 g white cabbage;
• 400 g mushrooms;
• 1.5 liters of water;
• 1 medium sized carrot;
• 1 onion;
• 2 cloves of garlic;
• Bay leaf;
• seasonings and salt as desired.

Place cabbage and chopped butter at the same time into boiling water. After 10 minutes, add carrots in small cubes, chopped onions, and garlic cloves cut in half. After the cabbage is ready, add bay leaf, salt and your favorite seasonings to the broth.

Vegetable soup with butter and herbs

Making a traditional summer green soup with vegetables is a great recipe for those who want to stay slim. A large amount of healthy vegetables and fresh herbs gives the dish a boost of vitamins and microelements beneficial to the body. To prepare this healthy soup use:

• 2 liters of water;
• 400 g butter;
• 2 carrots;
• 4 potatoes;
• 2 stalks of celery;
• a bunch of parsley;
• a bunch of green onions.

Prepare mushroom broth from boiled butter for 20 minutes. Add diced vegetables to the prepared broth and cook them until fully cooked. After this, the soup is salted and generously sprinkled with finely chopped herbs.

Beef butter soup

Mushroom broth, despite its magnificent aroma and bright taste, is not the most satisfying dish. To better satisfy your hunger, you can use rich beef broth. In this case, for the recipe you will need:

• 2 liters of water;
• beef bones for broth;
• 350 g butter;
• 400 g potatoes;
• vegetables for frying;
• salt and seasonings to taste;
• Bay leaf.

The bones are placed in water and boiled for 1-1.5 hours. During this time, vegetables are fried by adding chopped butter. Add onions and carrots fried with mushrooms and diced potatoes into the prepared beef broth. After it is ready, season the soup with salt and bay leaf.

Light mushroom soup with butter and noodles

If a person does not like the overly strong mushroom flavor of the broth, they can make it less concentrated by halving the cooking time or the amount of the main ingredient used. This decoction is easier to digest by the body and is great for people who practice proper nutrition. For 2 liters of water, use 300 g of fresh butter, a little vermicelli, salt and bay leaf.

Mushrooms are cut into small pieces, placed in boiling water and cooked for 10 minutes. After this, add 150-200 g of small vermicelli to them. When the pasta is completely cooked, salt the soup, remove from heat and cover with a lid.

How to cook butter soup in a slow cooker

Using a multicooker to prepare classic mushroom soup allows housewives to fully automate the process. Just put the necessary ingredients and water into the bowl of the device. After this, choose the time and the desired program - after this period, the soup will be ready. For this simple recipe use:

• 2 liters of water;
• 4 potatoes;
• 350 g boiled butter;
• 1 carrot;
• salt.

All ingredients are cut into cubes, placed in a bowl and filled with water. Close the lid of the device and turn on the “soup” mode for 40 minutes. The finished dish is salted to taste and served at the dinner table.

Conclusion

Butter soup has a delicious mushroom aroma and a very bright taste. It can be prepared from fresh mushrooms, or dried, pickled or frozen. By supplementing the broth with additional ingredients, you can get an excellent restaurant-quality dish.

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