Boletus mushroom soup

Step-by-step preparation

Cooking time: 43 mins

1. STEP 1

   

   How to cook soup with wild mushrooms? First of all, collect mushrooms, and if this is not possible, then buy them at the store. You can also use frozen boletus mushrooms. Prepare all other components as well. Instead of boletus mushrooms, you can use any mushrooms in this soup, including champignons.

2. STEP 2

   

   Wash the mushrooms well. Cut large ones into small pieces. I usually cut medium-sized caps in half, and leave very small mushrooms whole; they are very appetizing and look beautiful in the finished soup. Place the boletus mushrooms in a small saucepan, fill with cold water and place on the stove.

3. STEP 3

   

   Peel and rinse potatoes, carrots and onions. Pour cold water over the rice and leave for 3-5 minutes, then drain the water.

4. STEP 4

   

   After boiling, skim off any foam that has formed in the pan, reduce heat to medium, and cook the mushrooms for 15 minutes. Next, place the prepared mushrooms in a colander and rinse under running cold water.

5. STEP 5

   

   Cut the carrots into thin slices (alternatively, the carrots can be grated), chop the onion finely.

6. STEP 6

   

   Cut the potatoes either into small cubes or into cubes, as you are more accustomed to.

7. STEP 7

   

   Heat the vegetable oil in a frying pan and fry the onions and carrots. Determine the degree of frying for yourself, fry until the onion is transparent or until a golden hue appears.

8. STEP 8

   

   Bring the chicken broth to a boil, add salt, add potatoes and mushrooms. After boiling again, reduce the heat to moderate and cook the soup under a closed lid for about 15-20 minutes (until the potatoes are ready).

9. STEP 9

   

   Five minutes after the potatoes and mushrooms have boiled, add the rice to the pan. First, look at the packaging for how long you need to cook the rice. My instructions stated a cooking time of 10 minutes, so I added the rice later than the other main ingredients.

10. STEP 10

    

    At the end of cooking, add the roast and bay leaf to the soup, let it simmer for another 2-3 minutes and remove the pan from the heat. Let the soup sit for a while.

11. STEP 11

    

    When serving mushroom soup with rice, sprinkle with allspice and finely chopped herbs. Very tasty with sour cream.

Comments on the recipe

tatyanochka2022

08.11.2023

4.9

I made soup from mushrooms that my husband brought from the forest; there were boletuses, boletus mushrooms and a small porcini mushroom. I prepared the soup according to the recipe for boletus mushroom soup. I made the broth from chicken wings and back. When the meat was ready, I transferred it to a deep bowl and added potatoes, mushrooms and rice to the broth. I didn’t boil the mushrooms separately, I put them raw. I added a little more chopped parsley for flavor. When the potatoes had boiled and became soft, I put the fried onions and carrots, bay leaf and salt into the pan. The soup turned out to be very aromatic. The broth is rich with a bright mushroom flavor. Well, very tasty! I cut the mushrooms into fairly large slices; they remained firm in the soup and looked very appetizing. Thank you so much for the recipe!

Rat

08.11.2023

5

Delicious dish!!! Thank you from the bottom of my heart! Instead of a video of the process