Boletus soup
Description
Boletus mushrooms are often worm-infested despite their clean appearance. To make sure they are free of worms, soak them in salted water for about 20 minutes. After that, everything will become clear. You can cut the stems any way you like, but I suggest cutting the caps into medium-sized cubes. This way, they will look like tiny mushrooms after cooking. The flour makes the soup thicker and more filling, but if you prefer a lighter soup, you may omit it.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making boletus soup.
- 2
Step 2
Clean the white mushrooms and rinse them. Cut the mushrooms into cubes.
- 3
Step 3
Pour water into a saucepan and add the sliced porcini mushrooms. Bring to a boil over medium heat, then reduce the heat to low and simmer for 20 minutes.
- 4
Step 4
Using a sieve, remove the boiled mushrooms and place them in a frying pan, add butter. Fry over medium heat for 10 minutes, stirring.
- 5
Step 5
Peel the potatoes and cut them into cubes. Place them in a pot with mushroom broth and simmer for 10 minutes after boiling over low heat.
- 6
Step 6
Peel the carrots and grate them on a medium grater. Pour vegetable oil into another skillet and add the carrots.
- 7
Step 7
Peel the onion and finely chop it, then add it to the pan with the carrots.
- 8
Step 8
Sauté the vegetables for 5 minutes, stirring.
- 9
Step 9
Sprinkle the sautéed mushrooms with flour, mix and cook for another 2 minutes.
- 10
Step 10
Once the potatoes are cooked, add the sautéed vegetables to the pot.
- 11
Step 11
Transfer the sautéed mushrooms to the soup and cook for another 5 minutes.
- 12
Step 12
Finely chop the herbs and add them to the soup. Bring to a boil, then remove from heat. Cover with a lid and let stand for 10 minutes.
- 13
Step 13
The soup is ready. Serve hot.