Mushroom soup with oils: step by step recipes with photos for easy cooking

Oil mushrooms are very nutritious and tasty mushrooms, therefore dishes with them turn out fragrant and rich. Especially popular are these mushrooms for making soups, which are easy to boil in just a few minutes.

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How to prepare butter for soup

Oil cans are very popular for making soups for several reasons.

1. Unlike many forest mushrooms, they do not require long boiling in several waters: this variety is quite difficult to confuse with grebes and other poisonous species, so you can not worry about your health. In addition, oil does not accumulate harmful substances and grow in environmentally friendly places.

2. Oil cans are cooked literally 10-15 minutes after the start of cooking, which makes them ideal for soup.

3. Oil is very good "give" the taste of boiling water, so the broth is especially aromatic.

4. Due to the oily texture, these mushrooms make the soup nutritious and rich even in the dietary version.

On this, the benefits of butter for everyday cooking are not pumped. This variety is also very simple to prepare for the soup. There is a sticky film on the grease cap that retains dirt and blades of grass well. If you start to clean it mechanically, you can damage the entire hat, so the easiest way to remove the film completely. The easiest way to do this is to use a sponge for washing dishes or a soft brush, dropping a little vegetable oil onto the film.

Oil can not be soaked for a long time, however, if you want to make sure that no harmful substances or worms remain in the mushrooms, immerse them in saline for 15 minutes.

Classic butter soup

Fresh butter is ideal for making the simplest and most win-win soup that always turns out to be delicious. This soup is especially good at fasting and for vegetarian food, as it creates a feeling of satiety for a long time.

You will need:

• Fresh oil - 300 g;

• Potatoes - 3-4 pcs;

• Olive oil - 4-5 tbsp. spoons

• Carrots - 1 pc.

• Onions - 1 pc.

• Salt, pepper, dill - to taste

• Sour cream - 2-3 tbsp. spoons (to taste).

Step by step recipe.

1. Dip the butter in cold water, bring to a boil and strain - so you remove the potential harmful substances that may be present in the mushrooms.

2. Further, for the preparation of soup, you can use the vegetable broth, although pure water is also suitable.

3. Pour 2/3 pots of liquid and place the oil in it. While the mushrooms are boiling, grate the carrots on a fine grater, finely chop the onions.

4. Passer them in olive oil until golden brown. Add the resulting dressing to the broth, salt and pepper.

5. Cut the potatoes into small cubes and add to the soup. Bring to a boil and cook soup for 10-15 minutes. Serve with dill and sour cream.

Mashed Soup with Oils

Mushroom soup puree is a classic of European cuisine. This dish perfectly saturates, but it does not contribute to the appearance of extra pounds, even despite the heavy cream in the composition. The delicate texture of the oil will allow you to achieve the perfect consistency of the dish.

You will need:

• Water or vegetable broth - 300 ml;

• Cream 20% - 250 ml;

• Butter - 400 g;

• Onion - 1 head;

• Garlic - 2 cloves;

• Parmesan cheese (grated);

• Salt, pepper - to taste;

• Olive oil - 1 tbsp;

• Wheat baguette - 1-2 slices.

Step-by-step recipe for cooking.

1. Finely chop the onion head and 1 clove of garlic. Passer in olive oil until transparent, but do not fry.

2. Add chopped butter and simmer a little for 2-3 minutes.

3. Place the mixture in a blender and grind to a puree state.

4. Bring broth or water to a boil. Add a mixture of mushrooms, onions and garlic. Salt.

5. Add cream and bring to a boil.

6. Dry a slice of baguette in the oven or toaster, grate with a second clove of garlic.

7. Pour the soup into the bowl and sprinkle with parmesan. Serve with toasted baguette and herbs.

Italian tomato butter soup

Oil can not only solo in the taste of the dish, but also pleasantly shade the main notes. As in this hearty tomato soup in Italian.

You will need:

• Fresh oil - 200 g;

• Canned white beans - 1 can;

• Tomato paste - 2 tbsp.;

• Potatoes - 1-2 pcs.;

• Boneless stripes - 100 g;

• Onion - 1 head;

• Garlic - 2 cloves;

• Olive oil - 1 tbsp;

• Seasoning "Italian herbs";

• Fresh basil - 7-10 leaves.

Step by step recipe.

1. Chop onion, garlic and 5 basil leaves finely.

2. Heat olive oil in a pan and fry the onions and garlic on it until golden.

3. Add tomato paste, chopped basil and fry for another 1-2 minutes.

4. In boiling water, load potatoes and coarsely chopped butter. Salt, add seasoning. Cook for 10-12 minutes.

5. When the potatoes are almost ready, load the tomato dressing into the broth.

6. Cut olives into rings.

7. 2 minutes before cooking, put olives and canned beans in the soup.

8. Garnish with the remaining basil before serving.

The soup should be thick enough with a dense broth. It is recommended to serve with Greek or sheep’s yogurt.

Cheese Soup with Butter and Chicken

Such a soup can hardly be called dietary, but it is an excellent option for a winter diet. It turns out to be thick, rich, and by caloric value it can replace a full meal.

You will need:

• Chicken fillet - 400 g;

• Butter - 300 g;

• Potatoes - 1-2 pcs.;

• Semi-hard cheese (Masdam or Gouda) - 70 g;

• Cream cheese - 250 g;

• Salt, white pepper, ground nutmeg to taste.

1. Boil chicken until tender. Remove from the broth, cut into cubes and dip back. Salt.

2. Cut the potatoes into cubes, put in the broth, cook for 10 minutes. Add cream cheese to the broth. If you took a hard cheese, chop finely. his. Cheese with a more liquid consistency just quickly add to the broth with a spoon. Stir vigorously for 1-2 minutes until smooth. In this case, it all depends on your preferences and the volume of water. You can initially take less water, then the soup will turn out very guests, like mashed potatoes. With a large amount of broth, the soup will be more liquid, but no less saturated. In addition, many people like not to completely dissolve melted cheese in water in order to taste it during meals.

3. Add chopped butter and cook for 7-10 minutes.

4. A few minutes before cooking, season the soup with white pepper and grated nutmeg.

5. Sprinkle with grated cheese before serving.

Mushroom soup with pumpkin and prunes

Do you want to add variety to your usual menu or really surprise your home? Then it’s worth trying this particular soup with such an unusual flavor combination. He doesn’t even need any seasonings except salt, since his taste is already very unusual.

You will need:

• Pumpkin peeled - 400 g;

• Butter - 300 g;

• Vegetable broth - 500 ml;

• Potato - 2 pcs prunes - 70 g;

• Garlic - 2 cloves;

• Vegetable oil - 1 tbsp;

Step by step recipe.

1. Finely chop the oil and garlic and lightly fry in oil.

2. Cut the pumpkin and potatoes into cubes. Boil in water or broth for 15 minutes.

3. Add the mushrooms with garlic and cook for another 5 minutes.

4. Grind with a blender.

5. Bring to a boil.

6. Add finely chopped prunes and cook for another 3-4 minutes.