Thrifty housewives always procure forest gifts. Thanks to them, on winter days you can make your family happy with hot mushroom soup from frozen mushrooms. The food is amazing, tasty and healthy, and in addition, it helps the body recover after diseases.

Frozen Mushroom Soup - Classic Recipe

This recipe makes it easy to make an excellent first course. If you have not prepared a forest delicacy on your own, then a frozen product can always be purchased in large stores.

Ingredients:

• mushrooms - 550 g frozen;
• butter;
• laurel - 1 leaf;
• potato - 3 pcs.;
• seasoning;
• onion - 1 pc.;
• salt;
• carrot - 1 pc.;
• sunflower oil.

Cooking:

1. Before cooking, water does not need to be heated. Place frozen mushrooms in a liquid. You can use any forest or champignon. To salt. Throw a leaf of laurel.
2. Grind the potatoes. Pour the resulting straw into water. Chop the onion. Chop the butter and melt in a pan. Throw onion cubes into it and fry.
3. Pour in a separate frying pan sunflower oil, warm. Grind carrots using a grater. If you like a pronounced carrot flavor, you can cut into cubes. Put in oil and darken.
4. Send two fries to the mushroom broth and boil. Potato slices should be fully prepared.

It remains to sprinkle with seasonings and mix.

On chicken broth with rice

Mushrooms are ideally combined with rice cereals, and if you boil them with the addition of chicken meat, then the soup will turn out more flavorful and satisfying.

Ingredients:

• chicken meat - 540 g;
• rice - 0.5 cups;
• sour cream;
• parsley - 20 g;
• thyme - 1 teaspoon;
• olive oil - 1 tbsp. a spoon;
• pepper;
• mushrooms - 450 g frozen;
• salt;
• carrot;
• flour - 1 tbsp. a spoon;
• bulb.

Cooking:

1. To make the broth light, chicken should be placed in cold water.   Boil for an hour, remove and chop.
2. Defrost mushrooms ahead of time and cut (straws needed). Chop the onion, chop the carrot (it should turn into small cubes).
3. Heat oil in a deep frying pan. Throw chopped food and stain for seven minutes. Sprinkle with flour, stir, fry and add salt. Add pepper, add thyme. Stir and send to chicken stock.
4. Rinse the rice grains, send to the broth and boil. Boil until the beans are ready - it takes about a quarter of an hour. Return the chicken pieces to the soup. Boil.

Usually the peak of mushroom soups occurs in late summer and early autumn. When the mushroom season begins. When picking mushrooms full of mushrooms, lovers and gourmets eat mushrooms, prepare soups and fry potatoes with mushrooms, filling their kitchens with magnificent aromas.

Fresh mushrooms are arguably very good without, but you should not wait until the mushroom season comes, you can cook an excellent mushroom soup from frozen mushrooms. After all, mushrooms perfectly tolerate freezing and practically do not lose their taste.

Today, refrigerators allow you to freeze a huge number of mushrooms almost instantly. Yes, and retail chains are always ready to please us with frozen mushrooms of various types from champignons to honey agarics and chanterelles. So you can find mushrooms all year round and without problems.

The recipe allows you to cook soup not only from frozen mushrooms, you can cook from fresh. I use frozen champignons in the recipe. They were brought to me by a friend who grows mushrooms. No, of course he brought them fresh, but just a lot, so half had to be frozen so that they would not disappear, and now it was their turn.

Ingredients:

• 300 grams of frozen mushrooms.
• 6-7 pcs. potato.
• 1 carrot
• 1 onion head.
• 1-2 pcs. Bulgarian pepper.
• Vegetable oil.
• Salt, pepper, seasoning to taste.

Cooking process:

1. Start cooking mushroom soup with boiled potatoes. I’ll clean it and cut it into strips and put it on simmer. 1.5-2 liters of water will be enough for this amount of ingredients.

2.With onion I will proceed as follows. I’ll clean it up into two halves and wash it well under water. If I wash it in this way, then almost always I cut it without tears. And for today's soup, I will cut the onion into small cubes.

3. I will clean carrots and cut into thin straws. You can just grate. I just have time and therefore I’ll cut it.

4. Well, of course, the next step will be cooking for our soup. Pour the vegetable oil into the pan and put it on the fire. As soon as the oil warms up, I throw the onions first, and after 1-2 minutes I send the carrots.

5. The onions are sent first as it fries longer than carrots. Stew onions and carrots together for about 4-5 minutes.

6. Mushrooms before freezing were cut into small cubes and packaged in small batches. Just one pot of soup. When the water with potatoes begins to boil, I take out a batch of mushrooms and send it to boiling water. Without defrosting.

7. So if you defrost then the mushrooms lose a number of their advantages and shape and taste. And when defrosting in boiling water, the taste remains in the soup.

8.After I wait, when the water with mushrooms boils and remove the foam that has appeared from the mushrooms. Next, I cook mushrooms with potatoes for 15-20 minutes.

9. While the mushrooms are boiling, I’ll finish the frying. I add bell pepper to onions and carrots. If there is fresh it is very good, and if not then frozen can also be used.

A little advice if mushroom soup is made from fresh forest mushrooms, you do not need to add bell pepper. Since it can interrupt the taste of mushrooms with its aroma. And since today we cook from frozen, bell pepper will enhance the taste of frozen mushrooms.

10. In the roasting left to add the last ingredient. This is the broth. I add 3-4 tablespoons of mushroom broth, cover and stew the vegetables in the broth until soft.

Potatoes and mushrooms are fully prepared. Add vegetables to the pan, mix and try salt. Cover and cook over low heat for another 5 minutes.

Mushroom soup made from frozen mushrooms is ready to enjoy your meal.

How to cook mushroom soup in a slow cooker video

Frozen Mushroom Soup with Meat and Vermicelli

We can say that this su should work out for you more richly. Since we will not cook it from mushrooms alone, but also with the addition of meat and vermicelli. A kind of heroic rich soup.

Before cooking, one little tip. This mushroom soup can be cooked in two versions with and without frying. In the first embodiment, the soup can be cooked and subsequently heated, and in the first embodiment where vegetables are not fried, it is better to cook it once. Cooked and immediately ate everything.

Ingredients:

• 300-350 grams of frozen mushrooms.
• 250 grams of chicken. (any can)
• 3-4 potatoes.
• 1 carrot
• 1 onion head.
• 50 grams of vermicelli.
• Salt and pepper to taste.

Cooking process:

1. Since we cook with meat, the first thing we do is put the meat to be cooked and do the rest of the products. Cook chicken broth according to the following scheme.

Pre-wash the meat and dip in a pot of water. As soon as the water in the pan boils, drain it and fill in a new one. After this action, we do not have to constantly remove the foam from the broth. We continue to cook the chicken after boiling water for 15-20 minutes.

2. Peel the onion, cut into 4-5 parts and send to the broth to cook with the meat.

3. Peel the potatoes into cubes or pieces.

4. Peel and finely chop the carrots. As in the previous recipe, carrots can just be grated.

5. While the food was being prepared, the meat was boiled. Now we dump all the potatoes into the pan.

6. When the water boils after adding the potatoes, let it cook for literally 2-3 minutes and you can toss the frozen mushrooms.

7.Follow the soup, as when the water with mushrooms begins to boil, foam will be liberated liberally, which needs to be disposed of. Cook mushroom soup over medium heat, but with a steady boil.

8. After 10 minutes of confident boiling, you can add carrots to the soup. Stir and cook for another 10 minutes.

9. We still have vermicelli left to be sent to the pan. Before you throw the vermicelli, look at the density of the soup. Since if you add a lot of vermicelli, then the soup will turn out to be too thick since the vermicelli will increase in size during cooking.

Add vermicelli mix and try on salt. Cook the mushroom soup until the vermicelli is ready and turn off the heat completely under the pan.

10. After preparing the soup, it is advisable to remove the onion pieces and leave our mushroom soup prod with a closed lid for 5-10 minutes so that it rests and is well insisted.

Before serving, you can decorate with finely chopped greens to enjoy your meal.

Frozen White Mushroom Soup with Semolina

The porcini mushroom is known to be considered the king of all mushrooms, both in growth and taste, it differs significantly from its counterparts. And therefore, the excellent first and second courses are obtained from frozen white mushrooms. And since today we are preparing soups, we will prepare soup from white frozen mushrooms with the addition of semolina in colloquial semolina.

Ingredients:

• 350-500 grams of frozen mushrooms.
• 2 carrots.
• 3-5 potatoes.
• 2 onion heads.
• 1 tablespoon semolina.
• 50 grams of butter.
• Salt and pepper to taste.
• 1-2 bay leaves.
• Sour cream.
• Greens (dill, parsley, cilantro, green onions to choose from).

Cooking process:

1. I put a saucepan on the stove, pour some salt in the water and wait for the water to boil. As soon as the water boils, I send mushrooms to be cooked. I cook for 5-7 minutes.

2. While the mushrooms are boiling, I clean the potatoes and cut them into cubes and send them to the mushrooms.

3. Grind onions and carrots. I cut the onion into rings on the floor and grate the carrots.

4. Fry vegetables in vegetable oil until golden brown.

5. After the potatoes are cooked, add the frying to the soup. I mix everything well.

6. Salt to the desired state, add pepper, lavrushka and semolina.

When you add semolina make sure that small lumps do not form. This can be avoided if the soup is constantly mixed when adding semolina, but semolina should also be added with a thin stream. Then everything will work out without lumps.

7.After adding semolina, simmer the soup for another 5 minutes.

8. Then turn off the heat, cover the soup with a lid and let it rest for 5-10 minutes.

9. Serve the soup with sour cream and decorate with herbs. Bon Appetit.

Mushroom cream soup with cream of frozen mushrooms

So many of us just love mashed potatoes with cheese or cream. Mushroom soup puree very well warms and creates comfort in the house.

Ingredients:

• 350 boiled potatoes.
• 400 frozen mushrooms.
• 1 onion head.
• 1 liter of cream.
• Mushroom seasoning.
• Vegetable oil.
• Dill for decoration.

Cooking process:

1. Yes, we need boiled potatoes. Therefore, first you need to clean it and boil it.

2. While potatoes are being boiled, we will unfreeze the mushrooms and lightly fry them in vegetable oil.

3. We get the mushrooms from the freezer (you can get the mushrooms in advance and defrost them), defrost them and send them to the pan.

4. Add the chopped onion to the mushrooms.

5. Fry the mushrooms with onions and transfer to a bowl for chopping with a blender.

6. Cooked potatoes make mashed potatoes from it.

7. In the puree, add the mushrooms chopped by the blender.

8. The cream needs to be boiled and added in mashed potatoes to the mushrooms and again worked a little with a blender.

9. If necessary, salt and add mushroom seasoning to enhance the taste of mushrooms.

Mushroom soup of mashed potatoes from frozen mushrooms is ready to be served. It needs to be served in small cups and decorated with a sprig of greens. You can also separately serve a handful of crackers. Bon Appetit.

Mushroom soup of frozen mushrooms with rice on chicken stock

Ingredients:

• 450 frozen honey mushrooms.
• 2 liters of chicken stock.
• 2-3 potatoes.
• 100 grams of rice.
• 2 onion heads.
• Greenery.
• Vegetable oil.
• 2-3 tablespoons of sour cream.
• 250 milk.
• Salt and pepper to taste.

Cooking process:

1. Rinse the rice and put it to boil on chicken stock.

2. Dice the potatoes and send them to the rice.

3. After 5 minutes after boiling the water, throw the mushrooms in the pan to the rice and potato without defrosting.

4. Peel the onion, chop finely, send to the frying pan for roasting. Sauté the onion a little and add sour cream and mix well. Stew for 2-3 minutes.

5. Add the resulting dressing to the pan when rice, potatoes and mushrooms are completely ready.

6. Add salt dressing, pepper mix well.Boil for 5 minutes.

7. Before serving, decorate with herbs. Bon Appetit.

Be prepared for the fact that out of the variety of these recipes, you will like each of them. You will prepare a soup with mushrooms each time according to a new recipe, perhaps you will add several ingredients from yourself, bringing the recipe to your usual everyday taste of food.

Some recipes are from frozen porcini mushrooms, and some are frozen boletus, but they are also considered white. In some recipes, cream is added for a milder taste, and some recipes with cereals and roasting have a more spicy aroma of seasonings.

All the recipes are presented with a full description and a photo, which will allow you to choose at the initial stage exactly the recipe that seems best to you. Try cooking and find the perfect taste for you.

How to make frozen porcini mushroom soup - 15 varieties

The unusual taste of the soup of frozen porcini mushrooms will appeal to everyone. This soup can be cooked every day for dinner.

Ingredients:

• Ceps (frozen) - 400 g.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Semolina - 1 tbsp. L.
• Potato - 5 pcs.
• Vegetable oil.
• Salt.
• Greenery.
• Sour cream.

Cooking method:

Defrost the mushrooms and cut them into small pieces.

Boil the mushrooms for 20 minutes. Prepare the vegetables. Add the potatoes to the broth and then the fried carrots and onions.

Add semolina. Can be served.

The homemade taste of this soup will not leave indifferent any of your relatives. They will ask you to make such a soup, again and again.

Ingredients:

• Ceps (frozen) - 200 g.
• Egg noodles - 60 g.
• Potato - 2 pcs.
• Onion - 2 pcs.
• Carrots - 1 pc.
• Sunflower oil - 2 tbsp. l
• Tomato paste - 2 tbsp. l
• Salt.
• Pepper.
• Bay leaf.

Cooking method:

Add frozen mushrooms to boiling water. Cook for 20 minutes, then remove and cut into pieces. Put mushrooms and grated potatoes in a common pot.

Cook the carrots and onions. Add the roast to the soup. 10 minutes before cooking, add noodles, spices to taste.

Easy cooking of delicious soup. Video recipe will help you quickly make such a soup.

Ingredients:

• Ceps - 300g.
• 4pcs potatoes.
• Onion -1pcs.
• Greens to taste.
• Nettle.

Cooking method:

Thaw the mushrooms and chop finely. Add mushrooms to boiling water and boil for 30 minutes. Add potatoes and onions.

Add finely chopped greens and nettles.

The taste of this soup is very rich, but the focus is on the taste of wild mushrooms. Very delicious and satisfying.

Ingredients:

• Ceps -200g.
• Chicken 200g.
• Beans -80g.
• Potato-3pcs.
• Celery -100g.
• -1 carrot
• Onion -1pcs.
• Nettle-50g.

Cooking method:

Pre boil the beans. Add chicken and cook until tender. In the prepared broth, add pre-boiled forest mushrooms.

Prepare all the vegetables and chop them coarsely. Add to broth and cook until tender.

Add chopped herbs and spices immediately before serving.

This dish is quick and easy to prepare. Serving such a dish is recommended with sour cream and white bread. The soup is very tasty and aromatic.

Ingredients:

• Frozen Mushrooms - 500 gr.
• Butter - 1 tbsp. l
• Carrots - 1 medium-sized.
• Potato - 3 tubers.
• Fat cream - 500 ml.
• Onion - 1 pc.
• Seasonings, salt.

Cooking method:

Prepare all the ingredients. Boil potatoes and mushrooms in a slow cooker, setting the cooking mode for 25 minutes. In butter, fry the onions and carrots. Add the mushrooms from the multicooker to the roasting and fry them for 3 minutes. Grind potatoes from the multicooker with a blender.

Put all vegetables in the slow cooker and set the cooking mode for 5 minutes. Sprinkle with herbs before serving and add sour cream.

For this soup, a large number of mushrooms is needed, but the soup at the same time becomes the taste of mushrooms. That is the secret of this recipe.

Ingredients:

• Fresh mushrooms (porcini, champignons) - 500 g.
• Large potato tubers - 4 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Olive oil - 4 tbsp. l
• Butter - 2 tbsp. l
• Freshly ground black pepper - ¼ tsp
• Sea salt - ½ tsp.

Cooking method:

Chop the onion finely. Heat olive oil and butter in a deep frying pan and fry the onions until transparent. Add mushrooms to the onion, salt and pepper, fry for 10-15 minutes until golden brown.

Peel potatoes and carrots, chop coarsely, pour 2 l of boiling water and cook for 5-7 minutes. Add mushrooms and cook for another 20 minutes over low heat.

Add the amount of mushrooms to your taste and discretion, but know that the more mushrooms, the soup will be more aromatic and tasty.

Ingredients:

• White mushrooms.
• Water - 1.5 liters.
• Potato - 3-4 pcs.
• Onion and carrot - 1 pc.
• Peppercorns, garlic - clove, sunflower oil, salt, sour cream in a plate.

Cooking method:

Boil the broth for 40 minutes. Make a roast of vegetables and add to the broth. Peel the potatoes, chop and lower with the broth. Add spices to taste.

The taste of frozen mushroom soup with sour cream will remain in your memory for a long time. Such a soup will be well served with freshly cooked bread crumbs.

Ingredients:

• Ceps-300g.
• 2 potatoes
• 1 carrot
• Onion-0.5pcs.
• Vegetable oil.
• Greens to taste.
• Salt, pepper to taste.

Cooking method:

In a pan, fry the onions and carrots in vegetable oil. Add the porcini mushrooms to the roasting and continue to fry. Add the potatoes and fry it.

Pour boiling water over everything, add spices to taste. Cook until potatoes are cooked. You can serve the dish sprinkling it with fresh herbs and adding sour cream.

This is the first dish, good to serve when your guests. The soft, mushroom taste of creamy soup will not leave indifferent any of them. Be sure you each of the guests will ask for a recipe.

The recipe is designed for 4 servings.

Ingredients:

• Ceps-300g.
• Potato -2pcs.
• Water-1.5l.
• 1 carrot
• Onion-1pc.
• Bulgarian pepper -1pcs.
• 4pcs chicken egg.
• Cream 28% -80ml.
• Dill to taste.
• Salt, pepper to taste.
• Vinegar -1.s.
• Vegetable oil -2.s.

Cooking method:

Fry onions, carrots, bell peppers and mushrooms. Peel the potatoes, cut into cubes and pour boiling water. Bring to a boil, add seasoning to taste and fry. Cook until tender. Before removing the pan from the heat, add cream and bring to a boil.

Separately cook poached eggs.

Pour water into a separate bowl and add vinegar. Poached eggs should be prepared separately. Free chicken egg. Put the chicken egg in boiling water and vinegar with a tablespoon and stir constantly. After 2 minutes, the egg should be pulled out. Ready soup, pour into plates, add fresh herbs and poached egg.

Chicken stock soup. Fragrant and rich in the tastes of mushrooms and seasonings. Very tasty and easy to prepare.

Ingredients:

• Mushrooms -900g.
• Chicken broth - 2l.
• Potato - 6pcs.
• Carrots -2pcs.
• Onion -2pcs.
• Butter.
• Salt, pepper to taste.

Cooking method:

Defrost the mushrooms in a hot pan. Add vegetable oil and seasonings, fry mushrooms.

Dip the potatoes and fried mushrooms into the prepared chicken broth. Cook the roasting of carrots and onions seasoning with spices to taste.

Add the roasting to the broth. Bring to readiness and season the soup to taste.

Appetizing, hearty and aromatic mushroom soup. Such a soup is good to serve not only at lunchtime, but also for dinner.

Ingredients:

• Mushrooms -300gr.
• Chicken meat - 250g.
• 4pcs potatoes.
• -1 carrot
• Onion -1pcs.
• Vermicelli - 50g.
• Salt, pepper to taste.

Cooking method:

Boil the chicken broth. Add seasoning to taste and put mushrooms in the broth. Peel the potatoes, cut into strips and add to the broth.

Cook the carrots and onions, and add to the broth. 10 minutes before cooking, add vermicelli to the broth.

The soup is ready, you can serve to the table seasoning fresh chopped herbs and sour cream.

Real mushroom soup. Soup according to this recipe, from ancient times, came to our table. The taste of this soup made everyone cook this dish constantly and bring the recipe to our time.

Ingredients:

• Chicken stock - 1.5l.
• Mushrooms (boiled frozen) -600g.
• 4pcs potatoes.
• Rice-200g.
• -1 carrot
• Onion -1pcs.
• Salt, pepper, bay leaf to taste.

Cooking method:

Put the prepared broth on the stove and bring to a boil.

Defrost the mushrooms in water and transfer to broth. Peel the potatoes and chop coarsely. Add to broth.

Cook the roast vegetables. Wash the rice. Put everything in the broth and bring the soup to readiness.

Do not forget to bring the soup to taste by adding all the necessary spices.

Ceps are very fragrant and the taste of mushroom soup will remain in your memory for a long time.

Ingredients:

• Porcini mushrooms -300g.
• Potato 4 pcs.
• 1 carrot
• Onion-1pc.

Cooking method:

Add mushrooms to boiling water and boil until cooked. Then get the mushrooms from the finished broth. Cut the potatoes and add to the broth.

Fry carrots and onions in a pan. Add the mushrooms with finely chopped garlic to the roasting. Add salt and pepper to taste.

Mushroom sourness, this is the aftertaste you will have after such a soup. Pleasant and delicate taste that you want to eat time after time.

Ingredients:

• White mushrooms -500g.
• 2pcs potatoes.
• 2 carrots.
• Onion-1pc.
• Sorrel is a bunch.
• Fresh greens.
• Salt and pepper to taste.

Cooking method:

Boil the mushroom broth. Add peeled and diced potatoes. Season the soup to taste.

Make a fry of carrots and onions, and then add it to the soup. When the soup is ready, add the coarsely chopped sorrel and turn it 3 minutes.

Ingredients:

• Green onion - 4 feathers.
• Carrots - 1 pc.
• Onions - 1 pc.
• Bay leaf.
• Salt to taste.
• Butter - 2 tbsp.
• Vegetable oil - 1 tbsp.
• Dried Mushrooms - 50 g.
• Large potatoes - 2 pcs.
• Perlovka - 0.5 tbsp.

Cooking method:

Steam barley in a water bath. Boil the mushroom broth and add the barley, cook for 20 minutes. Peel the potatoes, chop and add to the broth.

Prepare a fry of carrots and onions, add to the soup. Add spices to taste and finely chopped herbs.

Many people pick fresh mushrooms in the summer. Especially popular with mushroom pickers are boletus, mushrooms and porcini mushrooms. They are often frozen for the winter, so that in the cold season there is an opportunity to enjoy mushroom broth. Cooking a delicious soup from them is very simple. There are many different recipes for frozen porcini mushroom soup.

General principles

Most often, mushroom soups are prepared with vegetables without adding meat, but there are interesting variations that creative housewives will like.

Mushroom soup is healthy, tasty, rich in protein and carbohydrates. In addition, it is nutritious, although there are practically no fats in it. The option with vegetables is suitable for those who follow their figure. And soups on chicken or meat broth - options are already more satisfying and suitable for the whole family.

Mushrooms can be frozen for the winter in three different ways:

• in raw form;
• in boiled;
• in fried.

You can use any vegetables, but more often a classic combination of carrots and onions, bell peppers, cauliflower, green beans and green peas are added to the mushrooms.

Classic version

Soup with frozen porcini mushrooms is prepared very quickly and with a minimum of ingredients. Required to take:

• 250 g of porcini mushrooms;
• 400 g of any vegetables to taste (you can also take frozen);
• 2 potatoes;
• 1 onion;
• 1 tablespoon of vegetable oil;
• bay leaf, pepper, salt, herbs, sour cream.

For cooking:

Before serving, the soup is insisted for 10 minutes. Separately, fresh greens and sour cream to taste are added to each plate. But it’s better not to add dill to the mushroom soup from frozen white specimens - it will kill the characteristic mushroom aroma.

Fragrant Mashed Soup

Of course, to learn how to cook soup from frozen porcini mushrooms is very simple. But mashed soups turn out to be no less tasty, to which various vegetables, meat, noodles, cream are often added. A thick consistency envelops the stomach, saturating and pleasantly warming. Such food goes well with croutons, garlic sauce or herbs. Can be prepared from the following ingredients:

Stages of cooking:

Served with sour cream and sprigs of fresh parsley.

Creamy mushroom soup

If you want to please the household, then you should learn how to cook a soup of frozen white mushrooms with cream. This dish has an amazing spicy aroma in combination with a rich taste. It is prepared from such products:

Cooking method:

1. Frozen mushrooms with chopped onions are fried in butter, add a spoonful of flour and pour in the broth. Instead of chicken, you can use beef.
2. Bring to a boil, add the whole celery root and stalks of herbs, cook for half an hour.
3. Next, the greens are removed from the pan, filter the broth, mixed with the mushroom mass and beat with a blender. Cream is whipped with egg yolks and salted to taste.

With a reserve, such a dish is not cooked, since it has not been stored for a long time.

With pearl barley and noodles

More satisfying are the options with the addition of cereals or pasta. Mushrooms go well with pearl barley. To add color and aroma, vegetables are added, served hot with sour cream. To prepare you need to take:

• portion of frozen mushrooms;
• half a glass of pearl barley;
• two carrots;
• onion, celery, parsley root, bay leaf.

Frozen mushrooms are commonly used in culinary recipes. They are stewed, fried, baked and boiled. Mushrooms do not require long processing. Fresh mushrooms only need to be washed and chopped beforehand. Further cooking takes up to ten to fifteen minutes. As a result, they turn out to be very soft, juicy and fragrant. Porcini mushrooms with dark brown hats and large white legs have a particularly good and persistent smell.

  How to cook mushroom soup with frozen porcini mushrooms

The dish is considered vegetarian because it does not contain meat products in the recipe. Cooking time is approximately 40 minutes.

The amount of vegetables is determined by the scale of preparation and taste preferences. On average, soup is taken:

• Onion - 1 pc.
• Carrot - 1 pc.
• Potato - 0.5 kg.
• Frozen mushrooms about 300 g.
• Vegetable oil - 50 g.
• Salt, pepper and bay leaf are thrown at the end of cooking.

Cooking process:

• Before cooking, all vegetables are peeled, washed and chopped.
• The potato gets rid of the peel, washed under running water and cut into small cubes.
• A pan of water is placed on the included stove. Sliced \u200b\u200bpotatoes are thrown into the pan.
• The peeled carrots are grated or finely cut with a knife. Grated carrots are fried faster. The onion is peeled, cut into small squares. Passaged along with carrots until golden brown.
• After the water in the pan boils, the potatoes should boil for about 20 minutes, checking with a fork for softness.
• At the middle stage of potato cooking, throw frozen porcini mushrooms into the water. These mushrooms were previously sliced, washed even during freezing. Boil for up to 10 minutes.
• Around this time, frying with browned carrots and onions is added.
• In 5 minutes all flavoring agents and seasonings are thrown.
• After checking for taste and softness, the mushroom soup is ready. Served hot on plates.

  How to cook mushroom soup with frozen mushrooms and pearl barley

Ingredients:

• Mushrooms - up to 500 g. For this recipe, any type of frozen mushroom is suitable.
• Barley - 1/4 of the pack.
• Canned green peas - 0.25 g.
• Potato - 0.5 kg.
• Carrot - 1 pc.
• Onions - 1 pc.
• Bay leaf, salt, pepper, vegetable oil.
• The amount of ingredients is approximate and is regulated depending on taste preferences.

Cooking process:

• Pearl barley pre-cooked until half-ready is thrown into boiling water.
• Carrots and onions are peeled and fried in a hot pan, drizzled with vegetable oil.
• The peel is removed from the potato. Tubers are washed, diced. Potato rushes to pearl barley.
• Mushrooms in an unfrozen state throw themselves into the water 10 minutes before being ready. Properly frozen mushrooms should be washed, cut, dried, and only then frozen in clean bags.
• Ready carrot - onion frying is added to the soup 5 minutes before cooking. Seasonings are thrown to taste (pepper, bay leaf, salt).
• All products should be checked during cooking. Barley and potatoes should be soft.
• Hot soup is poured into deep plates. If desired, sprinkle with grated garlic and finely chopped herbs.

  Mushroom soup croutons

To add piquancy and satiety to the dish, you can fry croutons from gray, black bread. The bread is cut into small pieces, laid out on a frying pan heated and sprinkled with oil. Fried on both sides until golden brown. Next, cooled croutons are rubbed with garlic cloves. You can also sprinkle hot croutons with grated cheese. It will turn out a very aromatic appetizer for mushroom soup.

The most common and safe type of mushroom is champignon. They can be eaten raw and cooked with other meat and vegetable products. Recipes for soup with frozen champignons are no different from soup with chanterelles. Only the final stage will have a different taste and smell. Soups are seasoned with chopped herbs: dill, parsley, green onions. A few spoons of sour cream are added to the finished dish.