Bolete Mushrooms Soup Recipes

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BOLETE MUSHROOMS SOUP RECIPE



Bolete mushrooms soup recipe image

Provided by a French girl cuisine

Categories     Soup

Time 30m

Number Of Ingredients 6

300 gr. of fresh boletes (mushrooms)
30 gr. of butter
1 shallot
6 dl. of chicken bouillon
1,5 dl. of full cream
pepper

Steps:

  • Wash carefully mushrooms with few water. Use a paintbrush (not kidding) to remove dirt if necessary. Then cut and hold.
  • Slice finely shallot after removing green sprout if any.
  • Melt butter in a casserole dish and fry shallot and boletes during 3 minutes.
  • Pour chicken bouillon and cook for approximately 10 minutes.
  • Add cream, a bit of pepper from mill and mix finely.

BOLETE MUSHROOMS SOUP RECIPE



Bolete mushrooms soup recipe image

Bolete mushrooms soup recipe

Provided by www.frenchgirlcuisine.com

Categories     Soup

Time 30m

Yield 1

Number Of Ingredients 6

300 gr. of fresh boletes (mushrooms)
30 gr. of butter
1 shallot
6 dl. of chicken bouillon
1,5 dl. of full cream
pepper

Steps:

  • For complete instructions, visit the original site at http://www.frenchgirlcuisine.com/bolete-mushrooms-soup-recipe/

Nutrition Facts : ServingSize serving, Sugar 1 g, Sodium 61 mg, Cholesterol 70 mg, SaturatedFat 3 g, Calories 167 kcal, Carbohydrate 1 g, Protein 22 mg, Fat 7 g

POLISH WILD MUSHROOM SOUP



Polish Wild Mushroom Soup image

My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.

Provided by Lorac

Categories     Clear Soup

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 lb dried wild mushrooms, preferably boletus edulis (I use porcini)
9 cups beef stock or 9 cups canned reduced-sodium beef broth
1 cup butter (not margarine)
1 cup finely chopped onion
1 tablespoon cornstarch
salt
white pepper
sour cream
chopped fresh parsley

Steps:

  • Cover mushrooms with cold water and soak overnight.
  • Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
  • Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
  • Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
  • Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
  • Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
  • Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.

Nutrition Facts : Calories 368.2, Fat 31.7, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1613, Carbohydrate 18.1, Fiber 2.6, Sugar 1.6, Protein 6.5

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