Soup belongs to the first dishes. A dish such as soup is found in almost all cuisines of the world. There are national first course soups. Each kitchen, of course, is unique, although they have similarities between themselves. In addition, the variety of soups is very large. It can be a simple soup based on chicken broth or it can be a dietary green soup based on vegetables with a minimum content of carbohydrates, there are also mashed soups that have a thick cheese base. In some countries, puree soup is served in edible special bread pots. It looks original and eating is unusual.

But today we’ll talk about, namely, soup made from porcini mushrooms, salted and pickled.

It’s easy to make soup. For this we need 300 grams of frozen mushrooms, a small amount of potatoes, about 3-4 pieces, one large or 2 medium carrots, onion, parsley (root), dill. Semolina (1-2 tbsp.spoons), green onions (feathers), vegetable oil will also be needed.

Take a 2-2.5 liter pot and put on fire. While the water is boiling, heat a frying pan on the stove, pour 1-2 tbsp. tablespoons of oil, throw frozen mushrooms into a pan and fry them. Add half the onion to the mushrooms, finely chopping it into cubes. Next, sprinkle the mushrooms with onions and semolina and fry in a closed pan for about 5 minutes. After transfer the mushrooms with onions to the pot with and cook for about 10-15 minutes, reducing the heat, as the soup of frozen white mushrooms should not boil too much.

Wash and chop the second half of the onion, parsley. Rub carrots at this time on a coarse grater. Fry all together in a pan, pouring vegetable oil 1-2 tbsp. spoons. Peel and gently chop the potatoes, add it all to the pot with mushrooms, bring to a boil, and then cook for another 15-20 minutes. Add the fried onions, carrots and parsley, salt and cook for another 12 minutes.

Finely chop the onion feathers and add to the pan too. Pepper and season with seasonings to your taste. Cook for another 5 minutes. Wash and finely chop the dill, add part to the pan, and leave part for decoration. Turn off the pan, the soup of cepes should be infused. Pour into bowls. Now you can convene a family for a delicious dinner, as your soup of frozen white mushrooms is ready.

Salted mushroom soup is another type of original first course. In order to make soup from you will need a certain variety called gruzdi. Such a dish should be consumed in the winter, when you can’t go to the forest already for mushrooms and salty ones will come at a time.

To prepare this dish you will need: 200 grams of salted breasts, 3-4 potatoes, 60 grams of butter, onion, tomato paste, 200 grams of smoked loin, bay leaves, ground pepper, herbs, salt.

To prepare the soup: peel the onion, rinse and cut into cubes, chop the loin into thin strips, and cut the salted mushrooms into strips. First fry the onion until translucent, then throw the loin into the pan, add Art. a spoonful of tomato paste. Stew the mixture for 2-3 minutes. Then add chopped mushrooms to the pan and simmer for 3-4 minutes under a closed lid.

In parallel, bring the water to a boil. Dice potatoes, add to boiling water with bay leaf. After we add the contents of the pan to the pan, pour salt and pepper, bring to readiness. Salted mushroom soup is ready! Season with sour cream and herbs and serve. The fragrance will remind you of the summer, and the taste will appeal to all family members.

Marinated mushroom soup is very easy to make. The whole procedure is the same as when cooking any other mushroom soup. That is, we fry the diced onion in a pan, grated carrots, add pickled mushrooms to this mass. Fry it all 5 minutes.

In boiling water, add chopped potatoes (3-4 pcs.) In cubes. After we add 150 grams of rice. Bring the potatoes and rice over low heat until cooked and add a mixture of mushrooms, onions and carrots from the pan. We cook the soup for 15-17 minutes, then add salt to taste and pour seasonings and black pepper. Bring to readiness for 10 minutes., Add the greens, and the soup is ready. Marinated mushroom soup is one of the dishes that is cooked very quickly and does not require special skills.

Making soup from freshly frozen porcini mushrooms

Since we are preparing soup from porcini mushrooms, they can be thrown into the water immediately, without frying in a pan. These mushrooms are very nutritious and nutritious, so instead of meat or vegetable broth, you can use ordinary water. Pour frozen mushrooms with cold water and put on medium heat.

Peel, wash, cut the potatoes into strips or medium cubes. When the mushrooms boil, add potatoes to them, reduce the heat and continue cooking for another 15-20 minutes.

Onions and carrots can be cut into small pieces and immediately put in soup, or you can lightly fry in vegetable or butter. Bring the soup to a boil, add salt and spices to taste and remove from heat.

Soup of frozen ceps is ready and you can immediately serve it on the table.

If you like to pick mushrooms yourself, then you probably know that even edible ones require additional heat treatment. Fresh mushrooms should be sorted out well, discarded worms and spoiled and boiled in salted water for 20 minutes. To make sure once again that the mushrooms are completely safe and suitable for food, just put one peeled onion in the pan. If during the cooking of mushrooms the onion changes color to dark blue or gray with a slight purple tint, then such mushrooms are not recommended.

To save time on cooking mushroom dishes, they can be prepared in advance. Put clean and boiled mushrooms in a colander so that the glass is all the excess liquid. After that, put the mushrooms in small portions in plastic containers or special bags for freezing. Soup from freshly frozen porcini mushrooms is cooked much faster, without losing any flavor or taste. Bon Appetit!

It's nice to taste a hot tasty soup with an unusual aroma of porcini mushrooms on a cold snowy day. It is doubly pleasant if porcini mushrooms are harvested in the summer and carefully sent to you for storage in the freezer.

Let's make a real classic of frozen porcini mushrooms. My, step-by-step photos for the recipe will help a beginner in this. It is not difficult to buy frozen porcini mushrooms if you don’t have your own in the freezer.

Here is our soup set:

• frozen porcini mushrooms - 200 gr;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 1 pc. (medium root crop);
• water - 1.5 l;
• butter - 20 gr;
• salt.

How to make frozen porcini mushroom soup

Before you start cooking soup, the mushrooms from the freezer should be washed thoroughly with water, without defrosting them. They usually soften quickly, but you should not wait until the mushrooms are completely thawed. Grind large mushrooms into parts, and small ones can be boiled whole. In the photo you can see which mushrooms I will send to the soup.

We boil water and lower the washed mushrooms. Cook them for 20 minutes with minimal boiling. If necessary, remove the foam. Now you can throw salt in the soup.

While mushrooms are being boiled, we will deal with carrots and onions. Grind vegetables for frying. This is how it looks with me.

In butter, fry the onions and carrots until pleasant goldenness.

It's time to remove the boiled mushrooms from the broth with a slotted spoon and allow them to cool slightly. Then, cut the mushrooms into smaller pieces.

We send the boiled mushrooms to the pan and continue to fry the whole mixture for some more time (5-7 minutes is quite enough).

While vegetables and mushrooms are fried, we send potatoes cut into cubes into the mushroom broth and, 5 minutes after boiling, send our fried base. Let the soup boil for another 10 minutes over minimal heat. At this point, it is worth trying it for salt. If necessary - add.

Is it possible to compare with anything the aroma of soup from truly royal white mushrooms! I think that relatives have already lined up with plates to try. Pour the classic soup of frozen porcini mushrooms into plates and season with sour cream.

A simple recipe for an unusually delicious dish is available to everyone. This will appeal to vegetarians and will be acceptable on fasting days. Eat with pleasure! 🙂

Any chef will benefit from information on how to cook porcini soup to feed the whole family with a simple but satisfying treat. There are several cooking options - take fresh ingredients, dried, pickled, salted or frozen. Cooks share cooking secrets, recipes with photos are offered.

How to make porcini mushroom soup

Most culinary specialists know how to cook mushroom soup, but it is useful for novice housewives to familiarize themselves with the information in more detail. Before cooking, mushrooms must be cleaned if they are fresh. To do this, put the fruits in cold water for half an hour so that the garbage leaves, then each mushroom is cleaned of leaves, earth, cut off dark spots. If the specimens are old, the skin is peeled off to a white pulp, and in young ones, only damage. After that, it will remain to cut each instance in half and clean out the dark flesh.

You can also cook soup with porcini mushrooms from prepared semi-finished products - dried or frozen. Moreover, you can dry or freeze the mushrooms at home to preserve all their benefits and vitamin composition. Cooking will be faster with a pre-prepared semi-finished product, because you just have to fill them with boiling water and season with spices, any kind of pasta, rice or vegetables.

From dried

Everyone should know how to make soup from dried porcini mushrooms. To soften hard pulp and reduce cooking time, you need to soak the components in cold salt water in the correct ratio: a handful of mushrooms - a glass of water. After 2-3 hours, you can start cooking in the same water without changing it. This technique will preserve the aroma of the broth, enhance the taste of the finished food, make it more saturated.

From frozen

The simplest of the recipes will be the option of how to cook a soup of frozen porcini mushrooms. To do this, boil water and fill up the finished cake mix immediately, without defrosting. If you previously defrost ceps, they can stick together and turn into porridge with a mucous consistency. After boiling, the soup is cooked in the traditional way - with the addition of potatoes, meat, vegetables and spices.

How much to cook porcini mushrooms for soup

It is important to know how much to cook porcini mushroom for soup. If you take fresh fruits, then their cooking will take up to half an hour. It requires regular removal of foam, as well as preliminary cleaning and thorough washing. If dried specimens are cooked, then first they are soaked for 2-3 hours, cooked for 40 minutes, and sliced \u200b\u200b- half an hour. A slow cooker and a double boiler cook the broth in 40 minutes, and frozen ones cook for about half an hour.

Mushroom soup from porcini mushrooms - recipe

You can find any recipe for soup with porcini mushrooms, which are presented in large quantities in various sources. For novice housewives, a step-by-step recipe with photos and videos of each stage is suitable to facilitate cooking. Experienced chefs will be able to cook cream or mashed soups without prompting, add noodles, meat, vegetables or cream to the main components.

• Cooking time: half an hour.
• Servings Per Container: 8 Persons.
• Calorie dishes: 50 kcal.
• Destination: for dinner.
• Cuisine: author's.

Tasty and aromatic is obtained soup puree from porcini mushrooms, which quickly saturates the body of an adult. A thick consistency will envelop the stomach, pleasantly warming and saturating it. Such a meal goes well with breadcrumbs from Borodino bread, but if you need to lose weight, it’s better to remove them from the additives, replacing them with fresh herbs or garlic sauce.

Ingredients:

• butter - 20 g;
• vegetable oil - 15 ml;
• onions - 150 g;
• potatoes - 450 g;
• porcini mushrooms - 550 g;
• garlic - 2 cloves;
• chicken broth - 1200 ml;
• sour cream - 100 ml;
• parsley - 15 g;
• dry white wine - 80 ml.

Cooking method:

1. Heat the oil mixture in a cast iron pan, pour pieces of onions and potatoes, cook under a lid over low heat until soft - about 7 minutes.
2. Add mushroom plates to vegetables, add chopped garlic, add broth, wine, salt, pepper.
3. Boil, cook for 15 minutes. Grind twice with a blender, pour over, warm up.
4. Serve mashed soup with sour cream, parsley.

Cream soup

• Servings Per Container: 10 Persons.
• Calorie content: 115 kcal.
• Destination: for dinner.
• Cuisine: author's.
• The complexity of the preparation: medium.

The cream soup of dried porcini mushrooms has an increased nutritional value, which differs from the pureed mass in a more creamy state resembling fat sour cream. Delicious food looks attractive due to the addition of onions, carrots and spices - green onions, caraway seeds, garlic if desired. The creamy taste of food attracts all households.

Ingredients:

• porcini mushrooms - 2 kg;
• olive oil - 30 ml;
• butter - 200 g;
• onion - 2 pcs.;
• carrots - 1 pc.;
• caraway seeds - 20 g;
• green onions - a bunch;
• white wine - a glass;
• flour - 10 g;
• water - 6 glasses;
• fat cream - a glass;
• parsley is a bunch.

Cooking method:

1. Fry chopped onions, carrots, mushroom plates in an oil mixture. Season with caraway seeds, salt, pepper, pour water in 15 minutes.
2. Boil, after half an hour mix the broth with fried chopped green onions, flour and wine. After thorough stirring, boil again, add cream and chopped parsley after 15 minutes.
3. Beat with a blender, serve cream soup hot.
4. Instead of flour, you can take semolina.

With barley

• Cooking time: 2 hours.
• Servings Per Container: 3 Persons.
• Calorie content: 138 kcal.
• Destination: for lunch.
• Cuisine: author's.
• The complexity of the preparation: medium.

Very tasty is a soup of dried porcini mushrooms with pearl barley, which is perfect for a hot lunch. Hearty food is obtained by adding cereals, mushroom pulp and additional vegetables. To give the broth taste and color, onions, carrots, celery root and parsley are used. Serve food should be hot, seasoned with sour cream and chopped herbs.

Ingredients:

• dried porcini mushrooms - 50 g;
• pearl barley - half a glass;
• carrots - 2 pcs.;
• celery - 1 pc.;
• onion - 1 pc.;
• parsley root - 1 pc.;
• bay leaf - 2 pcs.

Cooking method:

1. Peel 1 carrot, onion, celery, but do not cut, add water, salt, add mushroom plates, bay leaf.
2. Cut the second carrot in half, repeat the same for the parsley root, bake in the oven until soft. Put in the broth, boil.
3. Mix the filtered broth with pearl barley, cook for 40 minutes, add chopped mushroom plates. Boil, sprinkle with parsley.

With potato

• Cooking time: 4 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 152 kcal.
• Destination: for lunch.
• Cuisine: author's.
• The complexity of the preparation: medium.

Very tasty is a soup of dried mushrooms with potatoes, which is perfect as a hearty hot lunch or dinner. This traditional dish is easy to prepare from fresh copies, but dried ones will retain all the benefits and will not lose vitamins after prolonged boiling. Appetizing soup with toasted bread, grated garlic.

Ingredients:

• dried mushrooms - 50 g;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• butter - 40 g;
• sour cream - 80 ml;
• parsley - 40 g.

Cooking method:

1. Soak the mushroom plates with water for 3 hours, boil, cook for half an hour.
2. Fill potato wedges, cook until half ready.
3. Fry chopped onion in oil, add mushroom pulp. After 5 minutes, put the frying in the broth and salt.
4. Boil, season with sour cream, chopped parsley.

With mushrooms

• Cooking time: half an hour.
• Servings Per Container: 2 Persons.
• Calorie dishes: 129 kcal.
• Destination: for dinner.
• Cuisine: author's.
• The complexity of the preparation: medium.

Cheese soup with porcini mushrooms looks very appetizing, which has a rich aroma and spectacular taste due to the addition of processed cheese. To enhance the creamy and mushroom taste, you should take cheese with the addition of mushroom pieces. The fattest product is suitable to achieve maximum creaminess and pronounced aroma. The saturation is enhanced by the addition of fried onions.

Ingredients:

• porcini mushrooms - half a kilo;
• water - 3 l;
• onion - 1 pc.;
• processed cheese - 200 g.

Cooking method:

1. Mushroom pieces put to boil in water, after 15 minutes from the beginning of cooking, lower the cheese cubes. Stir gently until the cheese dissolves.
2. Chop the onion in half rings, lightly fry, add to the broth. After 5 minutes, salt, pepper, whisk with a blender if desired.
3. Serve with crackers.

In a slow cooker

• Cooking time: 1.5 hours.
• Servings Per Container: 10 Persons.
• Calorie dishes: 43 kcal.
• Purpose: for lunch / dinner.
• Cuisine: author's.
• The complexity of the preparation: medium.

Dietary and low-calorie mushroom soup is obtained from dried mushrooms in a slow cooker, since the corresponding products are used, suitable even for losing weight and dieting. Using a slow cooker will reduce cooking time, and the soup will turn out to be saturated in aroma due to cooking in a bowl tightly closed by a lid. When serving, season it with chopped dill or basil.

Ingredients:

• dried porcini mushrooms - 100 g;
• potatoes - 10 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 2500 ml;
• vegetable oil - 50 ml;
• bay leaf - 1 pc.;
• sour cream - 150 ml;
• parsley - 3 stalks.

Cooking method:

1. Pour oil into the bottom of the bowl, turn on the frying or baking mode, put onion diced into cubes, fry until golden.
2. Cut carrots into cubes, add to the onion together with mushroom plates. After 20 minutes add the potato cubes.
3. Pour with water, season with pepper, bay leaf. Set the soup mode for 80 minutes.
4. Serve with sour cream, herbs.

With cream

• Cooking time: 1 hour.
• Servings Per Container: 8 Persons.
• Calorie dishes: 77 kcal.
• Destination: for dinner.
• Cuisine: author's.
• The complexity of the preparation: medium.

Creamy mushroom soup, which has a rich taste and amazing spicy aroma, will help diversify everyday dinners. All households will appreciate it and ask for supplements, because it combines a mushroom smell, creamy milk and spiciness with pungency of parsley, dill and celery. Hearty food will appeal to many and will not leave anyone indifferent.

Ingredients:

• butter - 75 g;
• cream - half a glass;
• porcini mushrooms - half a kilo;
• flour - 20 g;
• broth - 1200 ml;
• eggs - 3 pcs.;
• parsley - 2 stalks;
• dill - 2 stalks;
• celery root - 1 pc.

Cooking method:

1. Fry the mushroom plates with chopped onions in butter, after 10 minutes add flour, pour in beef or chicken broth.
2. Boil, put whole stalks of herbs, celery root. Cook for 35 minutes.
3. Remove greens, strain the broth, mix with mushroom pulp passed through a meat grinder, beat with a blender.
4. Add egg yolks whipped with cream to the broth, salt and pepper.

With noodles

• Cooking time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie content: 59 kcal.
• Destination: for lunch.
• Cuisine: author's.
• The complexity of the preparation: medium.

The noodle soup with mushrooms looks spectacular in a plate, which attracts attention with its golden color, mouth-watering aroma and rich taste of all added components. By adding pasta, the food is hearty, great as a hot dish for lunch or dinner, combined with sour cream, cream sauce and garlic croutons.

Ingredients:

• dried porcini mushrooms - 200 g;
• noodles - 150 g;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• water - 1500 ml.

Cooking method:

1. Boil water, add mushroom pulp, add potato slices, carrot rings. Salt, pepper.
2. After 15 minutes, add the noodles, cook until cooked.
3. Noodles are optionally replaced with vermicelli.

With meat

• Cooking time: 2 hours.
• Servings Per Container: 15 Persons.
• Calorie dishes: 40 kcal.
• Destination: for lunch.
• Cuisine: author's.
• The complexity of the preparation: medium.

The classic recipe will tell you how to cook mushroom soup with meat. Fresh beef or pork will provide a pleasant taste, which will give the food increased nutritional value. At the same time, the soup turns out to be light and low-calorie, so that it can be eaten without damage even on a diet. If you season it with sour cream and aromatic bread with spices, you will get a hearty meal that perfectly saturates the body.

Ingredients:

• dry porcini mushrooms - 150 g;
• water - 3000 ml;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• vegetable oil - 40 ml;
• beef - 250 g;
• green onions - 100 g;
• dill - 50 g;
• sour cream - 50 ml.

Cooking method:

1. Pre-soaked overnight white mushroom pulp cut into pieces, fry.
2. Pour beef with water, cook after boiling for 1.5 hours. Put potato cubes, after 10 minutes mushroom pulp, add the water remaining from soaking.
3. Fry chopped onion with carrots until soft, add to the meat broth.
4. After 10 minutes, season with chopped herbs. Serve with sour cream.

To make cooking mushroom soup easy for any cook, there are tips from professionals:

• before boiling the soup from dried porcini mushrooms, they should be soaked overnight to soften;
• delicious will be the broth, cooked with the addition of parsley root, celery;
• seasoning for mushroom dishes are basil, thyme, bay leaf;
• you need to make food on spices - coriander, dried paprika, ground black and allspice.

Video

We do not have time to look around when the summer mushroom season will come. How much we look forward to this time! After all, there will be an opportunity not only to walk through the woods, breathe fresh air, listen to the birds singing, but also to “hunt”. Probably, everyone who loves this occupation knows the feeling of excitement and pleasure when you find a white, or a red-headed, or a beautiful brown boletus.

Having collected full baskets, we usually return home, and first of all we cook the mushroom picker and cook the roast. And what a smell smells like in the kitchen! Oh, I was dreaming straight away and almost all lively presented.

But it will not be earlier than in a month. But what can be done to not wait so long? That's right, boil frozen mushroom soup for now.

After all, those who collected them last summer must have froze them in reserve. And if the stocks have already run out, then it does not matter, now all year round you can buy frozen champignons in the store, however, as well as fresh ones. And not only champignons, there are chanterelles and butterfish.

And I must say that from frozen mushrooms the soup is no worse than from fresh ones. And from them you can cook a lot of delicious dishes according to simple and tasty recipes. I suggest today consider their various options.

Mushroom soup made from frozen mushrooms - a classic step by step recipe

According to this recipe, of course, you can cook soup using both fresh and frozen mushrooms. Any that are. Especially delicious will be a soup of white, boletus and butter. At least from any one species, even mixing them in any proportions.

If you cook from boletus (redheads), then the dish will also turn out to be delicious, but the broth will be somewhat darker. Therefore, I cook more of the boletus, use them, or cook.

And of course, do not forget about champignons. From them, everything will turn out at the highest level. And today they will be a delicious recipe.

We will need:

• frozen mushrooms - 300 gr
• potatoes - 2 pcs.
• carrots - 1 pc
• bulgarian pepper - 1 pc.
• onion - 1 pc
• vegetable oil - 2 tbsp. spoons
• salt, pepper - to taste

Cooking:

1. Peel and cut the potatoes with a medium-sized long straw. Pour it with water and put on fire. Water will be enough to pour 1.5 liters.

2. Peel and dice the onion.

Peel and cut the carrots into strips, and even better, grate Korean carrots. So it will turn out thin and will not need to be kept on fire for a long time. That means more vitamins will be preserved.

You can rub the carrots on a regular grater, but in my opinion, if you cut into strips, or use a grater for Korean carrots, the general appearance of the soup will be more beautiful. In addition, all other components will be cut with us in the same way.

3. Pour oil into a small skillet. Why a little? Because the small one is more compact and oil will not spread on it, and all components will also not be scattered throughout the pan.

Put onion on it and fry until golden brown.

4. Then add carrots to it and fry them all together for 2 - 3 minutes on low heat, so that the vegetables are more stewed than fried.

5. Meanwhile, we boiled potatoes and you can add mushrooms to it. I already had them cut into pieces when they were being prepared, and so I take them out of the freezer and immediately add them to the potatoes without thawing them.

If they are thawed, they will soften, lose their structure. In addition, they will have a double load, first defrost, then cook. And when you put them right in the frozen state, they better maintain their appearance and are more delicious.

They have already been cleaned and processed, so I don’t need to wash or clean them.

6. Let the water boil again and remove the foam formed from the mushrooms. Reduce heat, salt to taste and cook for 15 minutes.

7. In parallel, do not forget to monitor the vegetables. We need to add to them also bell pepper. I also have it frozen, and I add it to the pan also, without defrosting.

If I used fresh mushrooms, then I would not add pepper, so as not to interrupt the fresh forest aroma. But in a frozen state, although they smell delicious, I add pepper to enhance the taste and smell. In my opinion, it does not interfere, but rather emphasizes the taste of all the ingredients.

In addition, he, along with carrots, will give a beautiful color to the broth. After all, as you know, mushroom soups are not very bright and beautiful. It is only from white and chanterelles that a light transparent broth is obtained, but from all the others it is not very!

But if you think that pepper is superfluous, then you can exclude it.

8. When the vegetables are slightly fried, you can add a little soup broth to them, reduce the heat to a minimum and simmer until cooked, that is, until the vegetables are soft.

And to make them tastier, they also need to be salted.

9. 15 minutes have passed and the potatoes with mushrooms are ready. Now you can add stewed vegetables to the pan. Stir and let it boil. Try the broth, if there is enough salt, if not, then add salt to taste.

10. Let it boil for 5 minutes. Then turn it off, close the lid and let it brew for 10 minutes. During this time, vegetables will exchange their juices and flavors.

11. Pour soup into plates. Serve with sour cream or mayonnaise. Or just eat.

For this dish you do not need to add any spices, bay leaf and pepper, so as not to interrupt the taste and smell. Especially if you cook such a soup with fresh mushrooms.

Another similar option I have in one of the articles. You can read there. And of course, not only read, but also cook. Moreover, it is good enough for everyday lunch.

Mushroom soup with porcini mushrooms with chicken and noodles

A similar soup can be prepared with noodles. Its difference from the first option is that we will not do any roasting beforehand.

Such a soup is better to cook at once. If you want to cook it for two days, then in this case, then fry the vegetables. The dish in this case will retain its taste.

And I will cook it with frozen porcini mushrooms. Although, of course, like all other options, it can be cooked from any mushroom. Not excluding both fresh and salted.

We need (for 4 - 5 servings):

• mushrooms - 300 gr
• chicken - 300 gr
• potatoes - 2 pcs.
• carrots - 1 pc
• bow - 1 pc (small head)
• vermicelli - 50 - 70 gr (shallow)
• salt to taste

Cooking:

1. Cook the chicken stock. You can use any parts. I took 4 wings. They are quite fat, and also on the bone. Therefore, the broth will turn out delicious. And since the broth will be tasty, then the mushroom picker herself will turn out no worse.

You can learn from a special article written just on this topic.

I poured so much water into the pan so that, together with the chicken, the volume was two liters.

2. Cook the broth on low heat, periodically removing the foam, for 20 minutes.

3. Meanwhile, cut the potatoes into cubes. Peel the onion, but do not cut it. Immediately you can put it in a pan to the whole chicken. Let it boil, and give its juice to the broth.

4. Cut smaller carrots. You can rub it on a grater, but it’s better to cut it all the same, or use a grater for Korean carrots to make the soup look more beautiful.

5. When the chicken has cooked the right time, add potatoes to the pan and salt. Let it boil.

6. Then add the frozen mushrooms.

It is not necessary to defrost them, especially if they themselves were frozen, and they are already cut into pieces. Usually they are thoroughly cleaned before freezing and put into the freezer already ready for cooking.

7. As soon as they begin to boil, a foam will appear, it must be removed. In this case, the fire should be medium, and the contents should not boil much.

Otherwise, the broth will turn cloudy.

8. The foam was removed, you can immediately put chopped carrots in a pan. Cook everything together for 15 minutes.

9. To cook vermicelli, it is better if it is shallow. Our soup is already quite thick, so we won’t thicken it even more. For the same reason, add vermicelli quite a bit.

I didn’t have a shallow vermicelli, I didn’t follow this, so I took spaghetti. Before putting it in the soup, I broke the long pasta into 4 parts.

10. Cook the vermicelli until cooked. I will not indicate the time, because I do not know which variety you will use. I cooked 6 - 7 minutes.

11. Try the broth, if salt is not enough, then you can add it.

We do not add spices, peppers and bay leaves so as not to interrupt the mushroom smell.

12. Turn off the soup, remove the onion and discard, and let stand for 5 to 10 minutes with the lid closed.

13. Meanwhile, set the table. Put sour cream and cook herbs.

Since mushroom soups turn out to be somewhat dark, especially from frozen mushrooms, I add a little greens when serving to make the dish look beautiful. However, it does not interrupt the smell or taste.

14. Pour the soup into plates, season with fresh herbs and fresh sour cream.

The soup turned out to be very fragrant, mouth-watering and tasty.

And according to the following recipe, this first dish can be prepared from frozen champignons.

Frozen champignon soup with cheese

Mushrooms, of course, are good, fragrant and tasty in their own right. But in combination with cheese, especially with melted cheese, it simply turns out to be an “explosion of taste”.

Moreover, all today's recipes match him.

The creamy taste in combination with the most tender champignons makes this soup simply unforgettable in taste.

And if you break through the contents with a blender, you will also get a delicious one. Following the link, you will find another recipe from frozen mushrooms.

And also I would like to bring to your attention a very interesting recipe for mushroom soup from the site http://willcomfort.ru. I know many recipes for soups, but this is the first time I've met such a one. And although it is prepared from fresh champignons, but I think that from frozen it will turn out just as good!

These are the recipes. All simple and tasty, choose any, and you will not be mistaken!

Cook and eat for health.

Bon Appetit!