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Suillus Soup II
Created by AndrewM, Wednesday, 24 September 2014


Another recipe for an underutilized species.

  • 1 C. dried Suillus
  • 4 C. hot water
  • 1 T. butter
  • 1 large onion, chopped
  • 1 small carrot, chopped
  • 1 small parsnip, chopped
  • 6 Italian parsley leaves
  • salt and pepper
  • cream (optional)
  • 1 t. flour & 1 t. butter (optional)
  1. Soak the Suillus in the hot water for 1 hour, stirring several times to dislodge any grit. Remove with fingers, squeezing liquid back into soaking bowl. Reserve the soaking water. Chop the mushroom.
  2. Saute the onion with the butter in a pot over medium heat until somewhat caramelized, 10-15 minutes. Add the carrot and parsnip. Saute another 5 minutes or until soft.
  3. Add reserved mushroom liquid, mushroom, parsley and seasonings. Bring to a simmer and partially cover. Simmer for 30-45 minutes or until vegetables are soft but not falling apart. Adjust seasonings.
  4. 2 options at this point:
  5. 1) stick blend until smooth
  6. 2) strain through sieve & cheesecloth, then thicken with cream and/or roux.
Additional Tips

Almost any Suillus, Leccinum or Bolete can be used in this recipe.

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