How to prepare mushroom soup from fresh boletus mushrooms? Butter soup recipes.

In autumn, nature gives us tasty and healthy wild mushrooms, from which we cook with pleasure. great dishes. Of course, not all mushrooms are suitable for cooking; for example, saffron milk caps, milk mushrooms and trumpet mushrooms are more tasty when salted. And for soup it is better to take boletus mushrooms, boletus mushrooms, honey mushrooms or boletus mushrooms. Today we will prepare the first dish from the latter.

You ask: “Why not cultivated?” The answer is simple: only wild mushrooms produce rich, aromatic 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 boletus are suitable for cooking.

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

Mushroom soup: recipe for butter with vegetables

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

Cooking method

Before sending our “lesovichki” into the pan, they should be thoroughly cleaned of dirt using a knife blade. Special attention pay attention to hats. 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 vegetable - cut the potatoes into neat cubes and boil until half cooked with a bay leaf. Sauté chopped onion with grated carrots. Pour wild mushrooms into the potatoes and cook for another 10 minutes. A few minutes before turning off the burner, add the fried vegetables to the butter mushroom soup, as well as chopped herbs, chopped garlic, salt and pepper.

Milk soup made from fresh butter

Have you ever tried this dish? If not, then its delicate taste will be remembered for a long time. The set of products is the most minimal and affordable for a person with little 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 favorite spices.

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

With added 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 boletus soaked in liquid into two parts and simmer for pork lard or any oil until almost all the water has evaporated. Add salt to the pan and boil, pour pasta- boil for 15 minutes. To the noodles we add mushrooms, sautéed vegetables (onions, carrots), bay leaves, peppers and herbs. Serve butter mushroom soup hot with black bread. You can add white crackers or sour cream. This dish will satisfy your appetite and will not affect your figure.

Mushroom soup: recipe with butter and beef

Do you want to surprise your man with a tasty, satisfying and nutritious first course? Then we suggest you write down this recipe. For it you need to prepare steamed veal (about two hundred grams), butter (half a glass), carrots, leeks, celery root, a spoonful of flour. To add brightness you will need greenery.

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 a saucepan, add grated carrots, celery root, mushrooms and flour and simmer for 10 minutes.

Remove the veal from the broth (do not pour out the liquid) and transfer it to the mushroom mixture. Cover with a lid and simmer for 7 minutes. Pour all the ingredients into the broth, chop the herbs and add spices. Butter soup, the recipe for which is simpler than you expected, has a high nutritional value and a pronounced aroma of wild mushrooms.

Creamy soup

For true gourmets We present to your attention gourmet dish with a pleasant delicate taste from 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 the dried mushrooms for about two hours. Without draining the water in which the boletus was located, put it on the fire and cook for an hour and a half. The result should be about three liters of liquid. Put it in a saucepan butter with pepper and salt, simmer for 15 minutes. Sauté the onion until light golden brown.

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

fb.ru

Butter mushroom soup recipe

Ingredients

Step-by-step recipe for making butter mushroom soup with photos

Peel the onion and chop.

After a minute, add the mushrooms to the frying pan with the 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 the container of water on the fire, the liquid should boil. Then place the potatoes in boiling water and cook the vegetable for 10 minutes.

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

Video recipe: Butter mushroom soup

Frozen mushroom soup

You can also make mushroom soup from frozen boletus. This soup is also very tasty, filling and aromatic!

bigpovar.com

The best butter soup recipes

Thanks to its refined taste and incredible aroma boletus is widely used in cooking. It's amazing how many different and delicious dishes can be prepared from these mushrooms. A simple, incredibly tasty and nutritious dish is butter soup. It will surely please everyone in your household. The main thing is to choose the most suitable recipe.

With added potatoes

In order for boletus soup to become a complete first course, it is best to use a recipe that calls for the use of potatoes. This dish can be prepared from both fresh and frozen mushrooms.

To do this you need:

350 grams of butter.
0.5 kg of potatoes.
1 onion.
1 carrot.
1 laurel leaf.
2 liters of clean water.
3 feathers of green onions.
A little vegetable oil, salt and pepper.

First of all, you should deal with mushrooms. They must be thoroughly washed and the stems trimmed. Remove the brown film from the cap. Rinse thoroughly again in cool water. After this, cut the butter into small cubes.

Place the prepared mushrooms in a frying pan in which a small amount of vegetable oil has already been heated. Wait until the liquid formed from the mushrooms has completely evaporated.

Place the chopped potatoes in a saucepan with water and put it on the fire. Add a little salt. Boil potatoes until soft. Peel and finely chop the onion and carrots. Fry them in a frying pan in a small amount of oil. Transfer the frying prepared in this way into a pan with potatoes and continue cooking. Add fried mushrooms. Bring the soup to a boil.

Grind green onions and add it to mushroom soup. Send the laurel and pepper there too. Bring the soup to a boil and remove from heat.

This recipe will help you prepare delicious aromatic dish, which may well take pride of place on the holiday table.

Cream soup

If you want to prepare a delicious dish, then the puree soup recipe will be just right for you. It requires fresh mushrooms, but if you don’t have them, you can make soup from frozen ones. Taste qualities the puree soup will not suffer at all from this.

Prepare the following ingredients:

100 grams of 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 peeled and thoroughly washed mushrooms in a saucepan. Fill them with water and put on fire. Send the whole onion there. This mixture must be cooked for 15 minutes.

Meanwhile, peel and finely chop the carrots and onions. Pass them in vegetable oil. If you don’t know how long to do this, then carefully monitor the condition of the onion. Once it becomes transparent, the frying can be removed from the heat.

Wash the celery root and cut it into small slices. Place all the cooked vegetables into the pan with the mushrooms. Add a little salt and continue cooking as long as needed. At the end of cooking, add hot pepper to the soup. Using a blender, puree all ingredients. This can also be done using a sieve. All that remains is to pour heated milk into the resulting puree, add herbs and bring the soup to a boil again.

This dish can be served impressively by garnishing it with croutons. This recipe is perfect for those who love pureed mushroom soup. It's quite simple. Even a novice housewife can handle it.

Multicooker recipe

Many modern housewives have already acquired such a miracle of technology as a multicooker. Sometimes you're amazed at how much variety of dishes you can cook in it. Butter soup was no exception. Cooking mushroom soup in a slow cooker is extremely simple and very quick. The main thing is to know the right recipe and comply correct sequence actions.

Stock up on the necessary ingredients:

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

Rinse the peeled mushrooms thoroughly in cool water. Slice them up large pieces. If the mushrooms are small, then you can leave them whole. Place the butter into the multicooker bowl.

Peel and chop the carrots using a coarse grater. It is best to cut the onion into thin half rings. Cut the peeled potatoes into large slices. Place all the vegetables after the mushrooms in the slow cooker. Then you should add water. You can determine how much is needed by a special mark on the bowl. Add all necessary spices. Close the lid and set the multicooker to the “Stew” mode. This mushroom soup should be cooked for 40 minutes.

Before serving, the prepared soup can be decorated with a small amount of finely chopped herbs. To improve the taste, you can add a small amount of sour cream.

With added meat

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

For four servings you will need:

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

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

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

Peel the onions, carrots and potatoes. Cut the 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.

Add the roast and potatoes to the pan with the meat and mushrooms. Cook until necessary full readiness potatoes. This mushroom soup can be decorated with herbs before serving.

By choosing the most suitable recipe, you can prepare delicious mushroom soup or puree soup. It's very easy to prepare. As a result you will get hearty dish, which will not leave anyone indifferent.

Are you one of those millions of women who struggle with excess weight?

Have all your attempts to lose weight been unsuccessful?

Have you already thought about radical measures? It’s understandable, because slim figure is an indicator of health and a reason for pride. In addition, this is at least human longevity. And the fact that a person losing " extra pounds", looks younger - an axiom that does not require proof.

gribnichki.ru

Lenten soup with butter

Mushroom soup made from fresh boletus is very tasty, aromatic and nutritious. This is the first dish that both adults and children love, and those who are watching their figure can safely include it in their diet, because it contains few calories and is dietary.

When we went into the forest to pick strawberries, and in a young pine planting I found a small clearing with mushrooms, I couldn’t pass by and picked it. I made two of them wonderful dish: 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 and affordable.

What you need:

Boletus mushrooms – 200 gr;
Water – 2 liters;
Carrot – 1 piece;
Onion – 1 piece;
Zucchini (optional) - 100-200 g;
Salt – 1 tsp;
Bay leaf – 1 pc.

Step by step recipe with photo

This is what mushrooms just brought from the forest look like.

They need to be cleaned of debris and the skin removed from the cap. 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. It can also ruin the aesthetic appearance of the prepared dish. Wash them thoroughly in water and you can start cooking.

How long to cook butter for soup

Before you start cooking something from wild mushrooms, you need to boil them. Place in a saucepan with water and bring to a boil. Remove from heat, place the mushrooms in a colander, rinse with running water and send to cook again. 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 further preparation of any tasty dish.

Now take the required amount and put it in a frying pan with vegetable oil. When they are half ready, add chopped onion and carrots. Salt and fry until done.

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

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

Place the cooked mushrooms into the soup.

When all the ingredients in the pan are cooked. Remove from heat, add chopped herbs 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 stock up for future use, and in the winter we enjoy delicious mushroom dishes.

Now you know how to prepare soup from fresh butter, all that remains is to collect them in the forest.

sup-kartoshka.ru

Mushroom soup with butter

Butter - excellent mushrooms, By nutritional value almost as good as white ones. Since they bear fruit in July-October, now is the time to talk about dishes prepared from butter.

INGREDIENTS

Butter 300 grams
Potatoes 600 grams
Onion 1 piece
Salt To taste
Pepper To taste

Step 1

1. We thoroughly wash and clean the butter.

Step 2

2. Separate the caps from the legs. Cut the caps into pieces separately and butter the stems separately.

Step 3

Step 4

4. Peel and cut the 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 fried onions to the soup. Salt and pepper. Mix everything. Cook for another 5 minutes, then turn off the stove and leave the soup for another hour to steep.

Step 10

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

How to make butter soup? This question arouses interest among many housewives. Dishes using wild mushrooms are particularly nutritious. After all, they grow in a natural environment, in natural soil, are watered by real rains and bask in the real sun. And the first difference that is felt is their real, colorful mushroom taste. Greenhouse mushrooms remain mushrooms, but once you try a forest mushroom, you understand the difference. Today you will get acquainted with one of the recipes for cooking wild mushrooms, namely boletus soup.

Mushroom soup with boletus is a tasty and nutritious dish that is not so difficult to prepare yourself.

Butter soup is low-calorie, but at the same time nutritious meals. Therefore, it is suitable for people on a diet or those who occasionally do fasting days. Mushrooms are also known for their ability to remove toxins from the body, so this dish is especially useful.

Butter soup is considered light vegetable broth rich in vitamins.

Why should you choose boletus and not another type of mushroom? Experts classify boletus into the second category in terms of the amount of vitamins and microelements among other types of mushrooms. Their calorie content is 20 kcal per 100 g of product, so they can be consumed by people who are in shape or on a diet.

This is explained simply: about 90% of the fruit consists of water, the remaining 10% of fiber, proteins, protein, vitamins and microelements. Experts found that after culinary treatments Caloric content increases, but if you do not add too much fat and oil, the increase will be insignificant.

To prepare soup with boletus, you will need three small potatoes.

In terms of popularity among gourmets, boletus comes after porcini mushrooms. They can be boiled, fried, stewed, canned and pickled. They are even dried, but in this state they crumble very easily. If you decide to dry boletus, it is not necessary to peel off the skin. Cooks use dried butter to make sauces and as a spice.

By the way, interesting fact about butter mushrooms: when cooking mushrooms, cooks recommend removing the mucous membrane, since in the broth it gives a dark turbidity and thickness. But from a medical point of view, it is rich in elements that support and strengthen the immune system and the body as a whole.

Therefore, in the old days, boletus was often used to prepare various medicines against headaches, to improve metabolism, strengthen nervous system and even for the treatment of gout. It was believed that the extract from boletus increases the tone of the body, and in ancient times they were used to cook “ love potions", which, in turn, increased male strength.

How to buy quality mushrooms? Fresh boletus is very rarely seen in stores and supermarkets, but is often sold at grandparents' markets. How to buy good, fresh mushrooms? After all, there is a very high risk of poisoning forest mushrooms. At a minimum, you should pay attention to the appearance of the oiler: the skin on the cap should look like it’s covered sunflower oil, that is, very slimy; there should be no dark rotting spots.

Butter soup recipe

To make butter soup you will need one medium-sized onion.

What ingredients will you need to make butter soup?

300 g butter;
about 3 liters of water;
3 medium potatoes;
1 small onion;
150 g celery (optional);
1 medium carrot;
butter (butter or vegetable of your choice);
200 g sour cream;
salt, ground black pepper, spices according to personal preference;
green.

Return to contents

How to cook butter soup?

Let's start with mushrooms. They must be thoroughly washed to remove dry debris and cleaned of slimy skin.

Attention! Experts say that the mucous membrane does not need to be removed from young fruits, but it must be removed from adults! To remove the skin more easily, you can dip the mushroom, cap side down, into boiling water for a minute or hold it over hot steam. This will make the skin peel off much easier.

Advice. Oilseeds are very capable of absorbing moisture, so you shouldn’t get them too wet. After removing debris from the surface of the fruit and skin from the cap, it is enough to rinse running water. This type of mushroom also produces a dark substance that greatly stains the skin of your hands, so it is recommended to use rubber gloves when cleaning mushrooms.

You can add a few spoons of fresh sour cream to butter soup.

Finely chop the peeled, washed and dried mushrooms, separating the cap from the stem. If you want the soup to be rich, fry the mushrooms in oil for a few minutes over medium heat. Readiness can be determined by their appearance. Butternuts have a lot of liquid in them, and if they have decreased a little in size, it means they are almost ready. All you have to do is wait for the liquid to evaporate to be completely sure that the mushrooms are ready.

How long does it take to cook mushroom soup? If you don't want too rich soup- just let it cook, skipping the frying. Drain the first broth from the mushrooms: it is too thick and can negatively affect the stomach. Rinse the mushrooms thoroughly under running water and cook again. Salt and pepper to taste.

While the potatoes are boiling, cut the peeled onion into small cubes and fry in oil until golden brown. Cut clean, pre-peeled carrots into small slices. Add carrots and onions to the soup. After a couple of minutes, you can add sour cream and herbs. Cook for another 10 minutes, then remove the saucepan from the heat and let it brew for about 20-30 minutes. Our soup is ready!

If you want to make a puree soup, grind the finished soup in a blender, then pour into plates and sprinkle with herbs.

Serve butter soup with garlic croutons.
Attention! Sour cream can be added not during cooking, but at the time of serving the dish.

– useful and very delicious mushrooms, which in their nutritional value are absolutely not inferior to white ones. Since their fruiting occurs mainly from July to October, now is the time to talk about the dishes that are prepared from them. We will tell you today how to cook a hearty and aromatic soup from butter

Recipe for mushroom soup with boletus

Ingredients:

fresh boletus – 100 g;
carrots – 1 pc.;
celery root – 200 g;
garlic – 3 cloves;
milk – 100 ml;
spicy capsicum– 1 piece;
onion – 2 pcs.;
spices;
vegetable oil.

Preparation

We process the mushrooms, clean them, rinse them well and cut them into slices. Then fill with cold water and cook together with the peeled onion for about 15 minutes. During this time, peel the carrots, onions, garlic and chop them. Sauté the prepared vegetables in heated vegetable oil for 10 minutes, then add boiling water and boil for 5 minutes. Peel the celery root, rinse and chop into cubes. Add it and mushrooms to the soup, simmer for 30 minutes over low heat and add salt to taste. Boil the milk separately. Pod hot pepper wash, cut in half, remove seeds and chop. Place a blender into the soup and blend until smooth. After this, pour in hot milk and bring everything to a boil again. We wash the green cilantro, chop it and together with hot pepper throw into the pan. Boil everything together for another 3 minutes, and then pour the finished butter soup puree into plates, sprinkle with croutons from white bread and serve immediately.

Butter soup recipe

Ingredients:

– 300 g;
potatoes – 600 g;
spices;
onion – 1 pc.;
spices.

Preparation

Butternuts properly, washed, processed, separated caps from stems and cut individually in small pieces. Next, lightly knead the caps with a mortar. Thanks to this, our soup will be more flavorful and rich. Peel the potatoes and chop them into strips. Fill the pan halfway with water, put it on the fire and bring to a boil. Then add the mushrooms and cook them for about half an hour, stirring occasionally. After time has passed, add the prepared potatoes to the pan, cover with a lid, reduce the heat and boil for another 15 minutes. We clean the onion, finely chop it, saute it in vegetable oil and add the fried portion to the soup. Salt and pepper the dish to taste, stir, cook for another 5 minutes, and then turn off the heat and leave to steep for about an hour. Ready soup Serve fresh butter with sour cream and bread.

Butter soup in a slow cooker

Ingredients:

fresh boletus – 300 g;
carrots – 1 pc.;
garlic – 1 clove;
potatoes – 5 pcs.;
spices;
onion – 2 pcs.;
bay leaf, cloves - to taste.

Preparation

Wash the mushrooms in cold water, remove the skin from the caps and chop into large pieces. Small boletus can be left whole and not cut. After this, place the mushrooms in the multicooker bowl. Peel the carrots and grate them coarse grater, chop the onion into half rings, and cut the potatoes into fairly large slices. Then add all the vegetables to the mushrooms, pour water into the saucepan up to the mark, salt and pepper to taste, throw in a few cloves, a bay leaf and a small clove of garlic. Close the lid of the device, select the “Extinguishing” program on the display and time it for about 40 minutes. After the specified time, the fragrant soup from fresh mushrooms will already be on your table. Pour it into plates, throw a pinch of finely chopped dill into each, add a spoonful of sour cream and serve.

When we went into the forest to pick strawberries, and in a young pine planting I found a small clearing with mushrooms, I couldn’t pass by and picked it. I made 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 and affordable.

What you need:

Boletus mushrooms – 200 gr;
Water – 2 liters;
Carrot – 1 piece;
Onion – 1 piece;
Zucchini (optional) - 100-200 g;
Salt – 1 tsp;
Bay leaf – 1 pc.

Step by step recipe with photo

This is what mushrooms just brought from the forest look like.

How long to cook butter for soup

Now take the required amount and put it in a frying pan with vegetable oil. When they are half ready, add chopped onion and carrots. Salt and fry until done.

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

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, it’s tasty and healthy. You can also add any cereal (buckwheat, rice, oatmeal) or pasta.

Place the cooked mushrooms into the soup.

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

Now you know how to prepare soup from fresh butter, all that remains is to collect them in the forest.

Housewife

Autumn. It's time to take advantage of nature's gifts and prepare mushroom soup with butter for lunch. Unlike decoctions from other forest mushrooms, mushroom soup from boletus mushrooms is light in color. Soup with boletus mushrooms is also tasty, rich, satisfying, and has a rich mushroom aroma. Read the recipe below.

Ingredients for butter mushroom mushroom:

350 g fresh boletus mushrooms
550 g potatoes
onion head
carrot
100 ml sunflower oil
2 l water
salt, ground black pepper
1 bay leaf

Mushroom soup with boletus, recipe

To prepare mushroom pickle from boletus mushrooms, thoroughly clean the mushrooms from the skin, various contaminants, pine needles, and soil. Rinse the boletus and let the water drain. Butter mushrooms are tender and contain a lot of liquid. Cut them into small pieces.
Peel the potatoes, wash them, cut them into pieces. Boil water in a saucepan, put mushrooms in it. Cook the butter for half an hour, stirring occasionally. Constantly skim off the foam. After half an hour, add potatoes to the boletus and cook the mushroom soup with fresh boletus for another fifteen minutes.

While the butter mushroom mushroom is cooking, peel and finely chop the onion, grate the carrots. Fry onions and carrots in vegetable oil in a frying pan. Not everyone likes the mushroom pickle made from butter and carrots. For example, I only add fried onions to the soup. But the option of mushroom soup with butter and carrots and onions also has a place.

Add salt and pepper to the soup with boletus mushrooms, boil for another five minutes and turn off the stove. Leave the soup on the stove for another hour to let it simmer. Serve the butter mushroom mushroom with fresh sour cream. You can also whiten the soup with cream or milk.

Mushroom soup with cream can be prepared from, which are sold in any supermarket.