Butter mushroom soup: 28 delicious step-by-step photo recipes from fresh, frozen, dried and pickled mushrooms

The use of mushrooms in cooking has long gone beyond the scope of standard blanks. Soup made from butter will really appeal to lovers of hearty mushroom broths. A large number of recipes with a variety of ingredients will allow every housewife to choose the perfect cooking method for herself.

How to cook butter soup correctly

To prepare a delicious mushroom broth, you need the freshest ingredients. Butterlets are best collected during lingering rains, since it is at this time that their growth is manifested in its most active form. Freshly picked fruits are cleaned of dirt, leaves and various insects.

Remove the oily film from the cap. It is on it that the largest amount of garbage is collected. In addition, during further cooking, it will transfer an unpleasant bitterness to the whole dish. To get rid of insects, you can put mushrooms in lightly salted water for 20 minutes.

Soup can be cooked not only from fresh butter. Frozen, pickled or dried mushrooms can be used as the main ingredient. If frozen, they must be thawed in the refrigerator for 12-15 hours. Dried mushrooms are soaked in water for 2-3 hours, after which they begin to cook.

There are many options for preparing first courses based on mushroom broths. This variability is explained by the additionally used ingredients. 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 photo recipes, you can easily get a great butter soup.

Do I need to boil butter for soup

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

The primary broth formed during cooking is poured out. The boiled mushrooms are taken out and cut into several pieces. They are again laid out in a saucepan, poured with cold water and proceeded to the direct preparation of the dish.

How much to cook butter for soup

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

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

How to make mushroom soup with fresh butter according to the classic recipe

Such a recipe for a soup made from fresh butter with the photo attached below does not require serious cooking skills from the housewives. A minimal set of products is used for it. Almost pure mushroom broth will appeal to lovers of quiet hunting. For mushroom soup made from fresh butter, 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 dipped 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 finished broth, mixed, salted, bay leaf and a little freshly ground pepper are added. Add dill if desired. The first dish should be infused for 30-40 minutes before use.

Dried butter soup recipe

Experienced housewives, who often cook soups, consider the broth from dried butter to be the most delicious. Such a semi-finished product has been used for many centuries, so the technology of making soup from it has been brought to perfection 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 pot overnight - by morning, the main ingredient will be ready for further processing. The rest of 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 butter

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

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

The initial task is considered to be the correct defrosting of the mushrooms. It is best to leave them in the refrigerator overnight - this unhurried method ensures that most of the juice remains inside the fruit bodies. If time is short, you can leave them at room temperature for several hours.

The defrosted product is cut into plates and boiled for 25-30 minutes over medium heat. Then add a roast of onions and carrots, bay leaves and a little salt to the pan. The pan is removed from the stove, covered with a lid for half an hour.

Pickled butter soup

The use of such a product allows you to get 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 the preparation of this version of the soup is the initial laying of potatoes. Only after it is half ready is the marinated semi-finished product put into the pan. The broth is boiled for another 15 minutes, after which the 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. The minimum set of ingredients allows you to get a satisfying and delicious finished product. For cooking you will need:

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

The mushrooms are cut into small pieces and boiled in boiling water for 1/3 hour. Vegetable frying and potatoes cut into pieces are added to them. As soon as the potatoes are completely cooked, salt and bay leaf are added to the broth. Before serving the dish, it is recommended to insist in a saucepan under the lid for an hour.

Cream cheese soup made from butter

In today's culinary world, cream soups are becoming more and more 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. Required ingredients for such a masterpiece:

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

Finely chop carrots and onions and fry in butter until cooked. The butter is boiled for 20 minutes, then finely chopped celery, vegetable frying and a large amount of grated cheese are added to them. Once the cheese is completely melted, a submersible blender is placed in the broth, chopping all the ingredients to a uniform 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 are not many of them, otherwise the first dish runs the risk of turning into pasta. Cobweb and small horns are best. For 0.5 kg of the main ingredient, use 100 g of pasta, some vegetables for frying and 1.3 liters of pure water.

After 15 minutes of cooking the main ingredient, small pasta is added to the broth and boiled until cooked. Only after that, the ready-made first course is salted and the previously prepared frying is added. Before serving, it is recommended to let the finished product brew for 40-50 minutes.

Recipe for a delicious soup with buckwheat butter

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

• 500 g 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 is made 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 fully cooked. The finished dish is decorated with herbs and served.

Butter soup with milk

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

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

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. Mushrooms from the broth are added to them and the whole mass is fried for another 5 minutes. After that, it is poured with milk and stewed for 5 minutes on minimal heat.

The mushroom mass is transferred to a saucepan with broth and ready-made potatoes. Salt the soup and add your favorite seasonings as desired. To completely mix the milk 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

The addition of minced meat makes the first courses more satisfying. The meaty taste combined with the mushroom component makes for a great recipe that is perfect for a family lunch or dinner. To prepare such a dish you will need:

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

Minced meat is mixed with chopped onions and fried until crusty in a hot frying pan. Then it and the butter oil cut into plates are transferred to boiling water. Minced meat is boiled for 1/3 hour. A couple of minutes until fully cooked, add dried garlic and a little salt.

Soup with butter and chicken

Chicken fillet is considered the perfect addition to the mushroom component of the soup. In order to get a stronger flavor of chicken in the broth, you can replace half of the fillet 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 of mushrooms;
• 3 liters of water;
• 3 potatoes;
• carrots and onions for frying;
• 2 bay leaves;
• seasonings to taste.

First you need to prepare 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 fillets cut into cubes and chopped mushrooms. They are boiled for another 15-20 minutes, after which vegetables fried in a 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 leaves.

Butter soup with pumpkin and cream

Do not disapprove of such unusual ingredients. The pumpkin and cream give the mushroom broth a delicate thick consistency and excellent aroma. This dish is perfect for a hearty family dinner. For its preparation use:

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

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

How to cook soup from fresh butter with pearl barley

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

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

To begin with, it is worth preparing a mushroom broth - boiled butter is boiled in a large amount of water for 40 minutes. Since barley is cooked for a rather long time, it is added half an hour after boiling water. Carrots and onions are sautéed in vegetable oil and added to the broth together with chopped potatoes.As soon as the pearl barley becomes soft, the soup is seasoned with bay leaf and salted 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%. Among the rest of the ingredients are:

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

Boil the butter for 30 minutes in boiling water. After that, potatoes are added to them in cubes. 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 can be served in the usual form.

How to cook butter mushroom soup with bulgur

Bulgur is widely used in dietetics. This cereal is incredibly healthy for the body. It also adds extra richness to the mushroom broth. The dish becomes more satisfying. For its preparation is used:

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

Pour water into a large saucepan, put butter oil in it and boil them for half an hour. 15 minutes after boiling, add bulgur to the water. Onions and grated carrots are sautéed until soft and added 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 with standard ingredients by slightly changing the cooking method. In this case, 0.5 kg of slightly boiled butter is cut into pieces and fried in butter. The recipe also involves using vegetable frying and adding a few potatoes to keep you satiated.

Chopped potatoes are added to the water and boiled until half cooked. Then fried mushroom bodies, frying cooked in a separate frying pan and salt are added to them. All ingredients are boiled for another 5-10 minutes, after which the pan is removed from the heat so that the finished soup is infused 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 existing processed product. To prepare such a 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;
• spice.

Boiled oil pretreated in boiling water is cut into small cubes. Then they are sent to a pot of water for about 20-25 minutes. At this time, fry is made from 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 the bottom has melted, it is mixed with salt and ground pepper, and then transferred to a saucepan with mushroom broth. Fried vegetables and potatoes are placed in a saucepan. The soup is boiled for another 10 minutes, after which the pan is covered with a lid and removed from heat.

How to cook soup with butter and spices

To turn a standard mushroom broth into something with a bright, unique smell, 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 are as follows:

• 2 liters of water;
• 400 g of 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 mixture of spices.To do this, all the spices indicated in the recipe are mixed in equal proportions and ground in a mortar. To the mushrooms boiled for 20 minutes, add potatoes cut into pieces, frying vegetables and 2 tbsp. l. seasoning mixtures. After the potatoes are ready, the dish is salted, covered with a lid and removed from heat.

Delicious soup with butter and ham

High-quality smoked ham adds not only additional satiety to the mushroom broth. Its aroma transforms a traditional dish into a culinary masterpiece. To prepare it, use 300 g of boiled mushroom bodies, a few pieces of ham, potatoes and vegetables for frying.

The recipe for such a soup is simple and in many ways repeats the previous cooking options. First, a decoction is made, in which potatoes and vegetable frying are placed. After that, add ham and a little salt to the broth. The soup is boiled until the potatoes are fully cooked.

The original recipe for soup with butter and white wine

To prepare a restaurant-grade dish, you can use some original additions to the classic recipe. These include white wine and heavy cream. As the basis of the recipe, 600 ml of ready-made chicken broth is used. In addition to it, they use:

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

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

Mushroom soup with noodles

Adding homemade or store-bought noodles to mushroom broth makes it more satisfying. Such a recipe will be little appreciated by people watching the figure. However, the versatility of this cooking method allows you to save housewives from possible mistakes in cooking frying. To prepare the soup, you only need 2 liters of water, 400 g of butter and 200 g of dry store noodles.

Finely chopped mushrooms are placed in boiling water and boiled for 25 minutes. After that, add noodles to them and bring it to readiness. The cooked soup is salted and covered with a lid for half an hour to infuse.

The original recipe for butter soup with raisins and prunes

Adding prunes to meats and first courses creates 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 such a 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. Chopped mushrooms are placed there and boiled for 15 minutes. After that, potatoes cut into cubes and onions sauteed until golden brown are added to them. The broth is boiled until the potatoes are fully prepared, then raisins and prunes cut into pieces are added. Before serving, the soup should be infused for 1 hour.

Recipe for butter soup with tomato

Tomato paste is the best solution for coloring the broth in a pleasant orange-red color. It also evens out the taste of the finished product, making it more balanced. To prepare a large saucepan with soup, use 2.5 liters of water, 500 g of 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 peas of black pepper.

Mushrooms are placed in the water, boiled for ½ hour, after which grated carrots and diced potatoes are added to them. 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 at the table.

Recipe for mushroom soup made from butter and cabbage

Mushroom cabbage soup is a classic recipe of Central Russian cuisine. Such a dish does not need potatoes, it itself turns out to be incredibly satisfying and rich. For its preparation use:

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

Cabbage and chopped boletus are simultaneously spread into boiling water. After 10 minutes, carrots are spread there in small cubes and chopped onions, chopped in half cloves of garlic. After the cabbage is ready, bay leaf, salt and your favorite seasonings are added to the broth.

Vegetable soup with butter and herbs

Cooking a traditional summer green soup with vegetables is a great recipe for those who are looking for a slim figure. A large amount of healthy vegetables and fresh herbs gives the dish a charge of vitamins and microelements useful for the body. To prepare such a healthy soup, use:

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

Mushroom broth is prepared from boiled butter for 20 minutes. Vegetables chopped into cubes are added to the finished broth and boiled until fully cooked. After that, 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 help the product better satisfy hunger, you can use rich beef broth. In this case, the recipe 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 to them. Onions fried with mushrooms and carrots, diced potatoes are spread into the finished beef broth. After its readiness, the soup is seasoned with salt and bay leaves.

Light mushroom soup with butter and noodles

If a person doesn't like the mushroom stock that is too strong, you can make the broth less concentrated by cutting the boil time or the amount of the main ingredient used in half. Such a decoction is easier for the body to absorb and is great for people who practice proper nutrition. For 2 liters of water, 300 g of fresh butter, a little noodles, salt and bay leaf are used.

Cut the mushrooms into small pieces, put them in boiling water and cook for 10 minutes. After that, 150-200 g of fine vermicelli are poured into them. When the pasta is completely cooked, the soup is salted, removed from the heat and covered with a lid.

How to cook butter soup in a slow cooker

Using a multicooker for making classic mushroom soup allows housewives to fully automate the process. Only the necessary ingredients and water are placed in the bowl of the device. After that, they choose the time and the desired program - after this interval has expired, the soup will be ready. For such a simple recipe, use:

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

All ingredients are cut into cubes, put in a bowl and filled with water. The lid of the appliance is closed and the "soup" mode is turned on 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 both fresh mushrooms and dried, pickled or frozen.By supplementing the decoction with additional ingredients, you can get a great restaurant-grade dish.

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