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Aspen mushroom soup

Red-Cap Boletus Mushroom Soup

Healthy, vibrant, simple, quick, and delicious! Soup made with red-cap boletus mushrooms (podosinoviki) turns out especially fragrant and appetizing. It's easy to make and tastes wonderful — and it'll take you no more than an hour. You can use fresh, frozen, or dried mushrooms.

Julia M.

Recipe author

Composition / ingredients

Servings:

Red-cap boletus mushrooms

300

Potatoes

Carrots

Onion

Rice

Water

1.5

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

34 kcal

GI: 60 / 40 / 0

Cooking method

Step 1:

How do you make red-cap boletus soup? Gather your ingredients. Choose small mushrooms — large ones cook down into a shapeless mush, so those are better dried.
Step 2:

Clean the mushrooms of any twigs and leaves. Cut them into large pieces — they'll shrink as they cook. Rinse them in water, then cover with fresh water, bring to a boil, and simmer for 10 minutes.
Step 3:

Drain them in a colander and rinse once more in cold water.
Step 4:

For the soup, peel the potatoes and cut them into pieces. Rinse the rice several times.
Step 5:

Pour water into your soup pot and bring it to a boil. Add the chopped potatoes and the rice and let them cook for 10 minutes.
Step 6:

Peel, rinse, and chop the onion and carrot. Sauté them for 2–3 minutes in a little vegetable oil.
Step 7:

Add the boiled mushrooms to the sautéed vegetables and cook everything together for another 3–5 minutes.
Step 8:

Add the mushroom-and-vegetable mixture to the pot. Season with a little salt and spices to taste. Go easy on the seasoning in mushroom soup so you don't drown out the mushrooms' special aroma — a little ground pepper is plenty.
Step 9:

Simmer everything together for another 5–7 minutes, then take the pot off the heat. The soup is ready!
Step 10:

Enjoy!

Whether or not a recipe gives an exact amount of water, it's best to go by your own taste (do you like soup thick or brothy?), the size of your pot, and the ingredients you're using. Remember that every cook has their own idea of how much meat, potato, grain, and so on belongs in a soup, and it may not match yours. In practice, if you're making it for the first time, don't cook a whole pot at once. Make a small test batch for one or two people: scale all the ingredients down to 1–2 servings, and figure on about 1 cup of water per serving for a very thick soup, up to 1½–2 cups for a brothier one. Keep in mind that some liquid boils off as it cooks. After tasting that small batch, you can adjust both the liquid and the proportions to suit you. After that, like any seasoned cook, you'll be able to add water and ingredients by eye.