1. How much butter is boiled for soup
2. Things to know (Q&A)

Butter soup is a versatile first course that can be prepared in many different ways. The cook is limited only by his imagination. The mild taste of butter oils allows them to be used for meat, vegetable and creamy soups.

How much butter is boiled for soup

Before cooking, the mushrooms are soaked after cleaning in a solution of water and salt for 20 minutes. The salt will quickly remove dirt from the mushroom pores. After a short salting, the fruit bodies are rinsed under clean water.

The cooking time for butter depends on taste preferences and the particular dish. For a light soup, 25 minutes of pre-cooking is sufficient. If you need to get a rich broth, then the time is reduced to 10 minutes. Soup made from frozen butter does not require pre-cooking, in general - mushrooms have already gone through this procedure before harvesting.

Reference. Before boiling dried fruit bodies, they should be soaked in cold water for at least 2 hours.

Recipes

Butter mushroom soup can be prepared in several ways - with cheese, prunes, cream and other ingredients. Experimenting with ingredients allows you to add variety to your home menu every week.

Mushroom puree soup

Puree soups have recently entered Russian cuisine. They are distinguished by their soft texture and rich taste.

Ingredients:

• 2 liters of water;
• 600 gr. boiled butter;
• 2 medium carrots;
• 250 g celery root;
• 3 onions;
• 15 hot peppers;
• 5 cloves of garlic;
• 2 tbsp. tablespoons of butter;
• salt and peppercorns (added to taste);
• fresh dill.

Cooking is carried out in several stages:

Dip the mushrooms into the water and transfer to the stove.

Cut the celery into cubes and dip it after the butter.

Keep the ingredients on fire for at least thirty minutes.

Peel the onions, garlic and carrots, then put these ingredients in a pan and fry until half cooked.

Pour some of the broth from the saucepan into the pan with vegetables and simmer the resulting mixture for ten minutes.

Remove the oil and celery with a slotted spoon and transfer to the pan.

Immerse the thoroughly mixed mass in a blender and hold until the consistency of puree.

Put the mashed potatoes back into a saucepan with boiling broth.

Grind hot peppers and add them to the soup along with salt and pepper.

After adding the spices, cook the soup for three to five minutes on low heat.

Cream soup with white wine

Soup with the addition of wine gives the dish a slight sourness and is a welcome guest on many festive tables.

Ingredients:

• 500 gr. boiled butter;
• 650 ml of chicken broth;
• 200 ml 20% cream;
• 2 tbsp. tablespoons of butter;
• 4 tbsp. tablespoons of dry white wine;
• half st. tablespoons of Dijon mustard;
• salt and pepper to taste.

Cooking is carried out in several stages:

Boil the chicken in water with salt and ground pepper (this will take about forty minutes).

Remove the meat from the broth - then it will not be needed.

Melt the butter in a container and place the chopped mushrooms - the components are simmered over low heat for fifteen minutes.

Pour cream, dry white wine, meat broth and Dijon mustard into a saucepan (fire power changes to medium intensity).

After boiling the mixture, add salt and peas to it.

Beat the mixture until creamy.

Reference. To make the soup of fresh butter with white wine reveal its taste better, it is recommended to add a lemon slice to it when serving.

Multicooker

Cooking in a multicooker is notable for its simplicity - this device independently calculates the cooking time. All that is required from the chef is to select the desired mode.

Ingredients:

• 1 liter of water;
• 500 gr. butter;
• 600 gr. potatoes;
• 80 gr. onions and carrots;
• olive oil;
• salt and peas;
• parsley.

Cooking is carried out in several stages:

Boil the mushrooms for at least ten minutes, then finely chop the fruit bodies.

Pour olive oil into the bottom of the bowl and place the chopped onion on the bottom.

Select the "Extinguishing" option and put it on for fifty minutes.

Finely chop the carrots and send them to the bowl after the onions (for 10 minutes).

Things to know (Q&A)