Butter mushrooms are very hearty and tasty mushrooms, so dishes with them turn out to be fragrant and rich. These mushrooms are especially popular for making soups, which are easy to boil in just a few minutes.
How to prepare butter for soup
Butterlets are very popular in soups for several reasons.
- Unlike many forest mushrooms, they do not require long boiling in several waters: this variety is quite difficult to confuse with toadstools and other poisonous species, so you don't have to worry about your health. In addition, boletus does not accumulate harmful substances and grow in ecologically clean places.
- Butterlets become ready literally 10-15 minutes after the start of boiling, which makes them ideal for soup.
- Butterlets "give" the taste to boiling water very well, so the broth turns out to be especially aromatic.
- Thanks to their oily texture, these mushrooms make the soup nutritious and rich even in the most dietary version.
On this, the benefits of butter for everyday cooking are not pumped. This variety is also very easy to prepare for soup. There is a sticky film on the head of the oiler, which retains dirt and blades of grass well. If you start to clean it mechanically, you can damage the entire cap, so the easiest way to remove the film is to completely remove it. The easiest way to do this is with a dishwashing sponge or a soft brush and a little vegetable oil dripping onto the film.
The oil cannot be soaked for long, but if you want to make sure that there are no harmful substances or worms left in the mushrooms, soak them in saline for 15 minutes.
Classic butter soup
Fresh butter is ideal for making the simplest and safest soup that always tastes delicious. This soup is especially good for fasting and for vegetarian food, as it creates a feeling of fullness for a long time.
You will need:
- Fresh butter - 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.
- Dip the oil in cold water, bring to a boil and strain to remove potential harmful substances that may be present in the mushrooms.
- Further, you can use vegetable broth to make the soup, although just pure water will do.
- Pour 2/3 of a pot of liquid and put butter in it. While the mushrooms are boiling, grate the carrots on a fine grater, finely chop the onions.
- Saute them in olive oil until golden brown. Add the resulting dressing to the broth, salt and pepper.
- Cut the potatoes into small cubes and add to the soup. Bring to a boil and cook the soup for 10-15 minutes. Serve with dill and sour cream.
Creamy soup with butter
Mushroom puree soup is a classic of European cuisine. Such a dish perfectly saturates, while it does not contribute to the appearance of extra pounds, even despite the heavy cream in the composition. The delicate texture of butter will allow you to achieve the perfect consistency of the dish.
You will need:
- Water or vegetable broth - 300 ml;
- Cream 20% - 250 ml;
- Butterlets - 400 g;
- Onion - 1 head;
- Garlic - 2 cloves;
- Parmesan cheese (grated);
- Salt, pepper - to taste;
- Olive oil - 1 tablespoon;
- Wheat baguette - 1-2 slices.
Step-by-step cooking recipe.
- Finely chop the onion and 1 clove of garlic. Saute in olive oil until transparent, but do not fry.
- Add chopped butter and simmer for 2-3 minutes.
- Place the mixture in a blender and blend until smooth.
- Bring the broth or water to a boil. Add a mixture of mushrooms, onions and garlic. Salt.
- Add cream and bring to a boil.
- Dry a slice of baguette in the oven or toaster, rub with the second clove of garlic.
- Pour the soup into a bowl and sprinkle with Parmesan. Serve with toasted baguette and herbs.
Italian tomato soup with butter
Butterlets can not only solo in the flavoring accord of a dish, but also nicely set off the main notes. Like this hearty Italian tomato soup.
You will need:
- Fresh butter - 200 g;
- Canned white beans - 1 can;
- Tomato paste - 2 tablespoons;
- Potatoes - 1-2 pcs.;
- Pitted pies - 100 g;
- Onion - 1 head;
- Garlic - 2 cloves;
- Olive oil - 1 tablespoon;
- Seasoning "Italian herbs";
- Fresh basil - 7-10 leaves.
Step by step recipe.
- Finely chop the onion, garlic and 5 basil leaves.
- Heat olive oil in a frying pan and fry the onion and garlic in it until golden brown.
- Add tomato paste, chopped basil and sauté for another 1-2 minutes.
- Load potatoes and coarsely chopped butter into boiling water. Salt, add seasoning. Cook for 10-12 minutes.
- When the potatoes are almost ready, add the tomato dressing to the broth.
- Cut olives into rings.
- Place olives and canned beans in the soup 2 minutes until cooked.
- Garnish with the remaining basil before serving.
The soup should be thick enough with a dense broth. Recommended to be served with Greek or sheep yoghurt.
Cheese soup with butter and chicken
This soup can hardly be called dietary, but it is an excellent option for a winter diet. It turns out to be thick, rich, and in terms of calorie content, it can replace a full meal.
You will need:
- Chicken fillet - 400 g;
- Butterlets - 300 g;
- Potatoes - 1-2 pcs.;
- Semi-hard cheese (Masdam or Gouda) - 70 g;
- Processed cheese - 250 g;
- Salt, white pepper, ground nutmeg to taste.
- Boil the chicken fillet until tender. Remove from broth, cut into cubes and dip back. Salt.
- Cut the potatoes into cubes, put in the broth, cook for 10 minutes. Add processed cheese to the broth. If you took hard cheese, chop it finely beforehand. his. The cheese that is thinner in 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 amount of water. You can initially take less water, then the soup will turn out to be very guests, like mashed potatoes. With a large amount of broth, the soup will be thinner, but no less saturated. In addition, many people like to not completely dissolve the processed cheese in water so that they can taste it while eating.
- Add chopped butter and cook for 7-10 minutes.
- Season the soup with white pepper and grated nutmeg a few minutes before cooking.
- 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 family? Then you should try this particular soup with such an unusual flavor combination. It does not even need any lean, except for salt, since its taste is already very unusual.
You will need:
- Peeled pumpkin - 400 g;
- Butter - 300 g;
- Vegetable broth - 500 ml;
- Potatoes - 2 prunes - 70 g;
- Garlic - 2 cloves;
- Vegetable oil - 1 tablespoon;
Step by step recipe.
- Finely chop the butter and garlic and lightly fry in butter.
- Cut the pumpkin and potatoes into cubes. Boil in water or broth for 15 minutes.
- Add mushrooms and garlic and cook for another 5 minutes.
- Grind with a blender.
- Bring to a boil.
- Add the finely chopped prunes and cook for another 3-4 minutes.
Japanese mushroom soup
Traditional Asian soups do not involve long-term cooking in broth, which makes them so light. At the same time, unusual combinations of ingredients will help to reveal in a new way the taste of familiar products. For example, in Japanese mushroom soup, boletus will remain as juicy and aromatic as possible due to minimal heat treatment.
You will need:
- Miso paste - 2 tablespoons spoons;
- Butterlets - 200 g;
- Carrots - 1 pc.;
- Tofu - 100 g;
- Boiled chicken egg 2 pcs;
- White fried sesame seeds - 20 g;
- Olive oil - 1 tablespoon;
- Soy sauce - 2 tablespoons
Step by step recipe.
- Boil the butter in water without salt for 10 minutes, put in a colander and cut into slices.
- Cut the tofu into cubes.
- Heat olive oil in a frying pan, add soy sauce and fry tofu and butter over high heat, no more than 3 minutes. As a result, the food will become saturated with soy sauce, but will retain its juiciness.
- Add miso paste to broth and bring to a boil.
- Cut carrots into thin long strips, load into broth, cook for 3 minutes.
- Put a little tofu with butter in a bowl. Pour over the miso broth.
- Place a boiled egg, cut in half, into each portion. By the way, the egg can be soft-boiled, then the yolk will mix with the broth and get an even more interesting taste.
- Sprinkle with sesame seeds.
