Fresh Wild (Boletus badius and Suillus granulatus) Mushrooms Soup Recipe
Today I have for you a new wild mushrooms soup recipe. I believe that fresh mushroom cooking should be as simple as possible out of 2 reasons:
- the less you cook (anything – mushrooms, vegetables, etc.) the more vitamins and minerals are still there
- after mushroom hunting during several morning hours no one wants to spend whole afternoon cooking them
So, my recipes with fresh mushrooms are as simple for cooking as possible and require minimum time. Also this dish is easy for digestion because it’s a combination of protein (mushrooms) and fiber (vegetables).
For 4 servings of the soup is required:
- 200-250 gr of fresh edible mushrooms (Bay Bolete, Weeping Bolete, or any other Bolete) – protein
- 1/2 of onion – fiber
- 1 medium-size carrot – fiber
- 1 sweet paprika – fiber
- 2 pieces of garlic – fiber
- 1-2 big tomato - fiber
- 1 table spoon of olive oil – fat
- 2-3 bay leaves - fiber
- 1 dill twig - fiber
- 1 green onion - fiber
- punch of sea salt
1. Cleaned and cut pieces of bolete mushrooms together with bay leaves are placed in cold water in a pot and brought to boil without lid on a high heat.
2. After the water started to boil, the pot should be covered with a lid and taken from the heat to pour boiling water into bassin (because Bay Bolete darkens and change the water to dark during preparation) . The new cold water should be added to the pot and the pot with lid should be placed again on a high heat to boil (if you are OK with dark water in a soup no need to change the water).
3. While mushrooms in the pot come to boil slice the vegetables: onion – in little cubes, carrot – grated, pepper – in a little pieces, garlic – in tiny pieces (I used garlic pressor), tomato – in one-bite pieces.
4. When the mushrooms start to boil (second time after water change, or first time without water change) all vegetables are added to the pot at once, plus 1 table spoon of olive oil and sea salt. The heat should be reduced to the medium. Leave it cooking for 15 minutes.
5. Take the pot from the heat and leave aside for next 10 minutes.
6. Add cut dill and green onion and serve.
The soup can be eaten with sour cream. If you plan to combine it with another dish, make sure that your meal has only proteins and fiber. Otherwise, combination of all possible food (e.g. pizza, beer, soup with mushrooms, etc.) can lead to difficult digestion.
Enjoy your meal!