As a rule, mushrooms are frozen boiled. Therefore, after defrosting, they require a minimum heat treatment time. In fact, you just need to heat them up. This means that the soup can be cooked fairly quickly. Especially if you do not include meat in it (the longest cooking).

The five most commonly used ingredients in frozen mushroom soup recipes are:

It is best to defrost the mushrooms on the bottom shelf of the refrigerator overnight. Then this process will be less “painful” for the product - the structure of cells and a set of microelements will not be damaged. But if there is no time left for this, defrosting in the microwave will do (activate a special function). Now it remains to drain the excess moisture and transfer the mushrooms to a saucepan with gurgling broth.

If the mushrooms were frozen at home, you probably took care of chopping them specifically for the soup. Purchased ones will have to be brought to mind additionally, but this is not critical. Mushrooms are placed in the soup last (taking into account that they were cooked before freezing). The liquid must be allowed to boil for at least five minutes, then leave to infuse for 15 minutes under the lid.

Putting food in frozen mushroom soup

If you cook vegetable soup in water, the potatoes, cut into cubes, are sent to the pot first. It is followed by carrots and onions. Whether or not to fry them is a choice. The soup is delicious in both versions. If the composition contains rice or noodles, it is added after the potatoes, as soon as they boil. And frying - after the second boil. At this time, the cereal already has time to cook. If it is still damp, let the broth boil for about three minutes. Sliced ​​mushrooms can be added either directly after the onion or directly with it. In some cases, this is done earlier - it all depends on the structure of the product, on the degree of its readiness.

Five quickest frozen mushroom soup recipes:

Such a mushroom soup with the addition of cream turns out to be very tasty. And if you cook a puree soup or cream soup, it tastes like one cooked with fresh mushrooms.

Mushrooms are a versatile culinary product. They are harmoniously combined with a wide variety of ingredients, with all types of meat, vegetables and any kind of pasta. They can be eaten fresh, pickled, fried, frozen and dried. These gifts of the forest are equally suitable for second and first courses.

The beneficial properties of mushrooms include a high content of protein and vitamin E. This makes them satisfying, and the use of this product helps to strengthen and grow nails and hair, increases the elasticity of the skin, returning it to tone, and normalizes the thyroid gland.

Fresh mushrooms should not be stored in the refrigerator for a long time; their use after that can cause eating disorders. Drying will keep them for a long time, but they lose many useful qualities. To preserve them, it is better to freeze the mushrooms. They can stay in the freezer for a long time without losing their benefits.

There are many recipes for mushroom soups, and many of them are designed for cooking using frozen mushrooms. Professional culinary experts say that it is best to use forest mushrooms. They have the most intense taste and aroma.

Ingredients

To make mushroom soup from frozen mushrooms, we need:

• one and a half liters of clean water. Can be used for cooking meat broth;
• one large carrot;
• two or three laurel leaves;
• two onions;
• four potatoes;
• two tablespoons of vegetable oil;
• optional greens.

Cooking method

1. In a preheated pan in oil, you need to fry the mushrooms without first defrosting.
2. Put mushrooms in broth or water. While stirring slowly, bring the contents of the pan to a boil. Then reduce the heat and let the mushrooms simmer for 15 minutes. Then you can add a bay leaf, it will well complement the aroma of mushrooms. The total cooking time for mushrooms after boiling will be about half an hour.
   Cooked in water, this soup is a dietary dish and will find its place of honor in a child's diet.
3. Peel the potatoes, cut them after rinsing and send them to the pan. This is done about twenty minutes before the fire is turned off. For greater satiety at this stage, you can add any cereal or pasta, but this already depends on your desire. Soup and without them comes out tasty and satisfying.
4. Peel the onions with carrots. We wash them, and then we cut them. Onions can be diced, carrots in strips or three coarse graters. In a pan in which the mushrooms were fried, fry the vegetables until the onions are golden brown. So they will be saturated with mushroom juice and aroma. Add the onions and carrots to a common saucepan about ten minutes before turning off the heat and salt the broth.
5. After turning off the soup, let it brew for 15 minutes.

It can be served without additives. But it goes well with sour cream and even fresh herbs, which must be added to plates before serving.

You can also use beans in this recipe. For this, 100-150 grams of the product should be left to soak in water overnight. It is put into the pan first, about half an hour before adding mushrooms to the broth.

If noodles are used instead of pasta, they are placed in the pot last, three minutes before the soup is turned off. This is enough time for her to get ready. If you put it earlier, it will melt.

Mushroom soup with chicken breast

Chicken meat goes well with mushrooms. Soup cooked in chicken broth turns out to be rich and tasty. It is suitable for dieters, but do not want to give up eating meat dishes.

Ingredients:

• one and a half liters of clean water;
• half a kilo of chicken breast;
• 300-350 grams of frozen mushrooms;
• four potatoes;
• one large carrot;
• two onions;
• vegetable oil;
• optional greens.

Sometimes meat soups and borscht get bored and you really want something tender, new, but just as warming and satisfying. In this case, mushrooms come in handy, collected in the summer in the forest and waiting in the wings in the far corner of the freezer. And this soup has no equal, dear friends!

Therefore, if all of a sudden your fantasy has run out, and somehow you didn't have to be a mushroom picker, run to the store rather. Fortunately, there are a lot of frosts now, fortunately, and it is available to everyone. Moreover, it is in this way that the largest amount of all vitamins and nutrients in the product is preserved. And the taste of such mushrooms is no worse than fresh ones, the main thing is to store them correctly.

Do you know how nutritious mushrooms really are? After all, this is a real storehouse of vegetable protein. And no fat at all! For ladies on a diet, for children and even for gourmets, this dish should always remain at the top, and because such a soup is prepared very easily. Of course, the most famous is probably the cream soup. Every self-respecting restaurant or even just a cafe must keep on the menu this exquisite, delicate creamy soup that has won the hearts of millions of people. Nevertheless, there are a lot of cooking options. With or without meat, with milk or cream, or you can add pasta! Huge room for experimentation. Well, let's get started?

Mushroom cream soup with champignons with cream step by step recipe with photo

The recipe for this soup is truly magical. Having prepared it once, you can be sure that guests will appreciate your culinary talents exceptionally high, at the restaurant level. Such soups are rarely served at home, so a myth about the complexity of preparation and expensive ingredients has developed behind them. But really, the only thing you really need is a good hand blender and confidence in your abilities. We wish you every success!

Ingredients for 5 servings:

• chicken bone soup set - 300 g
  optional, can be replaced with bouillon cube
• broth water - 1.5 liters
• mushrooms champignons, porcini or honey agarics - 300 g
• potatoes - 3 medium
• onions - 1 large or 2 medium onions
• garlic 1-2 cloves
• fresh greens
• lavrushka - 1-2 leaves
• cream 10% - 0.5 liters
• salt, black pepper

How to cook?

Step 1. First of all, you need to put the broth to cook. As you know, the longer the broth is simmering, the tastier the soup. Therefore, he needs to be given at least an hour. This is just the optimal time to have time to cook the frying and prepare the potatoes.

So, you need to take a large saucepan, put a soup set in it and fill it with cold fresh water. Precisely cold, because this is the best way to make the broth as rich as possible. Add whole peas and lavrushka and black pepper to the water. There is no need to salt yet.

Bring broth to a boil, then reduce heat to low and let simmer for an hour to four hours.

Step 2. While our broth is cooking, let's move on to the rest of the ingredients. Potatoes, garlic and onions must be peeled and washed thoroughly. And the mushrooms need to be thawed under running warm water or, for example, put in a microwave oven for defrosting.

Step 3. Cut the onion into large half rings. The shape does not really matter, since in the end all the ingredients still break through with a blender. The garlic also needs to be cut into thin slices, the shape, again, does not matter. But we recommend cutting the potatoes as small as possible so that they cook as quickly as possible.

Step 4. Preheat a large skillet over high heat, drizzle with oil or butter, and add the onion. The fire can be lowered to medium, and while the dishes are cooling, stir actively with a spatula to prevent it from burning. Add garlic. It is better to fry for a longer time, at least 20 minutes, so that the onions become soft, caramelized and acquire a rich taste and aroma.

Step 5. When the onion is fried and the broth is boiled, you can mix all the ingredients. Well, almost everything. First you need to strain the broth or catch all the bones with a slotted spoon, we no longer need them. If there is meat on the bones, you can carefully remove it and throw it back into the pan - it will not be superfluous in our soup. Add the onion, potatoes and mushrooms to the broth, cover and simmer for about 20 minutes over low heat.

Step 6. Well, our soup is almost ready! It remains to pour all this miracle with cream and beat well with a blender so that there are no lumps left, we need a homogeneous, creamy mass. Season with salt to taste, sprinkle with finely chopped herbs on top and serve as soon as possible!

Bon Appetit!

Mushroom noodle soup - a delicious step by step recipe

But this recipe is the complete opposite of the previous one - absolutely any mushrooms will do and we will eat them whole in the soup! This is a kind of classic soup for a family dinner, with noodles for satiety and sour cream for happiness.

Chicken or meat broth is often used, but since in the previous recipe we have already analyzed the method of preparing broth on chicken bone, this time we will analyze the preparation of vegetable broth.

How is vegetable broth good for you? Well, first of all, it is much easier for the body. Ideal for dieting. In addition, now very many are actively switching to veganism and vegetarianism - the rejection of meat products or animal products in general. And they do it for a reason. Scientific research has long proven the harm of animal fats (with the exception of fish fats) and the benefits of most vegetable oils.

Therefore, once again cooking a dish exclusively from vegetables will be an excellent solution and a great contribution to the health of the whole family.

Ingredients for 6 servings:

• whole carrots - 1 large
• garlic - a couple of cloves
• 2 medium onions
• your favorite mushrooms - 300-400 grams
• lavrushka - 2 leaves
• potatoes - 2 small
• vermicelli - 5 tablespoons
• a bunch of greens - and celery and parsley - all in the soup!
• vegetable oil
• salt and pepper to taste

How to cook?

Step 1. First, clean all the vegetables and set the broth to cook, this will always be your first step in making soups. Another plus of vegetable broth is the speed of cooking. To achieve the ideal taste, it needs to be boiled for an hour, but 30 minutes after boiling is quite enough. Compared to 4 hours of cooking meat, this is a huge saving of precious time.

So, in a large saucepan you need to put 1 clove of garlic, 1 onion cut into 2 or 4 parts, half a carrot cut into 4 long slices and a bunch of greens. And it is precisely this preservation of the large size of vegetables that will make it possible to extract the best from them when cooking.

Pour the vegetables with 1.5 liters of cold clean water, put lavrushka and black peppercorns on top and close the lid tightly. The broth should be brought to a boil and then cooked for half an hour to an hour over low heat. When the broth is ready, remove the vegetables from it.

Step 2. Prepare the soup roast. Of course, you can skip this step and just throw the chopped ingredients into the soup. But the taste in this case turns out to be much less saturated, and in vegetable soups this can be critical. It is important to cook healthy, but tasty is more important.

Finely grate the remaining half of the carrots, chop the onion into small cubes. Of course, if your household is not against onions, it can be cut into larger ones, but for some reason, many, especially children, turn up their noses from it. Finely chop the remaining clove of garlic or grate it too.

Step 3. Heat a large, heavy-bottomed skillet and sprinkle liberally with vegetable oil. Indeed, do not feel sorry for him, otherwise the soup will turn out to be completely lean, because there is no fat at all in vegetables and mushrooms.

When the oil is hot, add the onion and garlic to the skillet and fry until golden brown and softened in texture. This will take about 10-15 minutes. Be careful, the pan must be hot enough, otherwise the onions will start to stew, and this is a completely different taste. Obviously not what we want. Then add the carrots and fry, stirring occasionally, for about 10-15 minutes, adding oil if necessary. The frying is ready!

Step 4. While the frying is being prepared, you can defrost the mushrooms. Usually, it makes no sense to fry them, since already steamed mushrooms are used in the frosts. However, if you freeze the mushrooms yourself and freeze them fresh, you can add them to the pan as well, but only if you are sure that they are completely defrosted, otherwise the stewing process will begin.

Step 5. Cut the potatoes into small cubes and add them to the finished broth together with the frying. Do not forget to pre-strain the broth or fish it out with a slotted spoon. Cook over medium heat for about 20 more minutes.

Step 6. The matter is small, in the almost finished broth you need to add salt and spices to taste and put a few tablespoons of noodles in it. Depending on the thickness of your soup, you can add more or less than the recipe says. After that, the soup is cooked for another 3-4 minutes, then mixed, tightly closed with a lid and left to infuse for about 15 minutes. The soup is ready!

Season with sour cream or mayonnaise and serve. Bon Appetit!

Mushroom soup with milk and egg

Many people prepare cream soup with milk instead of cream. but we have already disassembled such a recipe, so I would like to consider something more interesting. And we found it! A wonderful recipe for a thick, rich mushroom soup in milk, with the addition of eggs. This is no longer just a hearty dish, but a complete lunch.

And we will use chanterelles here. Yes, yes, those same red-haired, fragrant pieces of happiness that grow in our forests and which are simply impossible to imagine without dairy products. Of course, you can use any others, but in our opinion, it is the chanterelles that fit this recipe perfectly.

Ingredients for 6 servings:

• potatoes - 2 pieces, large
• chicken egg
• 1 large onion
• small carrot
• milk with a high percentage of fat, preferably 6%
• chanterelles - 400 grams
• herbs, salt and pepper
• butter

How to cook?

Step 1. First you need to put the mushrooms to defrost, and then cook. To do this, we put them on the bottom of the pan, fill them with water so that the mushrooms are completely covered with water by at least 1-2 centimeters and put on medium heat. Full defrosting and cooking will take about half an hour.

Step 2. In the meantime, let's prepare the roast we already know. Likewise, peel all the vegetables, finely three carrots and finely chop the onion. We heat a frying pan with oil, fry vegetables, stirring occasionally.

Step 3. Meanwhile, chop the potatoes. In this soup, it is recommended to cut it into strips, as for French fries.

Step 4. Add vegetables to mushrooms and cook our soup until potatoes are ready - about 20 minutes. When everything is ready, fill it all with a liter of milk, salt, add spices to taste. While the soup is boiling, beat one egg into a small bowl or mug and beat it with a fork or whisk. When the soup comes to a boil, stir in the beaten egg and bring the soup to a boil again, stirring actively with a ladle.

Ready! Serve in bowls, garnish with herbs on top. Bon Appetit!

Mushroom soup with wood mushrooms: shiitake and oyster mushrooms with chicken

Over the past few years, Japanese cuisine has gained great popularity in Russian cuisine. Therefore, now in almost any supermarket you can easily find the shiitake tree mushroom, which has a rich, piquant taste and a halo of mystery around it, because almost everyone sees it often, but very few people know how to cook it.

Today we will slightly open the veil of secrecy and find out how to cook a delicious soup for lunch with this overseas miracle mushroom. And rejoice, we will finally add chicken to this soup! Do not worry, this is not a nuclear-spicy dish at all and we will not fill it with soy sauce. On the contrary, the soup will turn out to be very tender, only with a slight oriental note and rich taste.

But more importantly, this mushroom is incredibly useful. It is not without reason that it is now the most demanded mushroom in the world and is actively used by the Japanese and Chinese in almost all dishes. But the East is a delicate matter, you know. They just won't do anything. So we advise you to follow their example and start adding this precious product to your diet.

Ingredients for 5 servings:

• chicken fillet or thigh (bones will give a richer taste) - 200 grams
• shiitake mushrooms - fresh 150 grams or dried 70-80 grams
• salt, spices
• chicken broth - 1 liter, can be replaced with vegetable
• fresh cilantro, green onions
• soy sauce - 2 tablespoons
• garlic - 2 cloves.

How to cook?

Step 1. If you are using dried mushrooms, you need to soak them before using them, preferably for 4-6 hours, then drain the water.

Step 2. Wash the chicken thoroughly, if you are using thighs, you must remove the skin. Mushrooms and chicken should be cut into arbitrary slices, based on your own preferences.

Step 3. Crush the garlic with the wide side of a knife, finely chop and grind with salt, cilantro and soy sauce. This is our oriental dressing, you can add any spices to it if you wish, soy sauce can be replaced with teriyaki, oyster or fish. But this is, of course, for amateurs.

Step 4. We need a heavy-bottomed saucepan. It needs to be put on fire, a piece of butter should be melted at its bottom and the pasta prepared in advance should be fried in oil. Then add mushrooms to the mixture and pour all this with broth. When the broth boils, add the chicken fillet, which can be pre-fried in butter if desired, for a richer flavor. Cook for 5-7 minutes, then season with greens and onions and serve. The soup turns out to be delicious and not at all greasy!

Bon Appetit!

Tip 1. Try to use only mushrooms that you picked yourself or bought from grandmothers in the market. Of course, it's always easier to buy in a supermarket, but the difference in taste is simply cosmic. Unfortunately, mushrooms are processed in the store for a very long time and they lose all taste, and even more so vitamins.

Advice 2. In no case do not salt the broth during cooking. This should be your # 1 rule of thumb when making soups. Salt interferes with the extraction of flavors and "dries" the ingredients. You need to add only a few minutes before cooking, when all the ingredients are already in the soup.

Tip 3. Soy sauce goes well with mushrooms, so if the soup seems rather bland to you, and even more so if you cook it in vegetable broth, add literally 1-2 tablespoons of sauce to the finished soup and you will not regret it! This sauce is so versatile that it is a lifesaver in the kitchen of any housewife.

Tip 4. Greens. To preserve the precious fiber and add a rich flavor and aroma to the greens, it is better to add them to the ready-made soup while it is still hot. This time is ideal for all the ingredients to be saturated with its taste and aroma without changing it.

Tip 5. For a richer taste, you can add large carrots to the broth during cooking. Plov taught us the value of large bars for the taste and color of a dish - use it!

Tip 6. When making soup with shiitake mushrooms, you can use fish broth for the soup. Of course, this is specific and not suitable for everyone, but lovers of Japanese cuisine will fully appreciate this experiment. Then, however, it is better to replace pieces of chicken fillet with pieces of fish or tofu.

Tip 7. Do not neglect the quality of water for the broth, because this is the base, the main ingredient of the soup. It is not necessary, of course, to use expensive bottled water, but the water must be filtered or boiled.

Tip 8. Try replacing the frozen mushrooms in the soup with pickled ones. Then, of course, you don't need to salt the soup at all. To do this, you just need to chop them coarsely, drain the brine and add to the soup. The taste will turn out to be very interesting, a kind of mushroom hodgepodge. Vegetarians will appreciate it!

Secret 1. If you grill mushrooms for cream soup, your soup will acquire a fabulous, slightly smoky taste. So, going to barbecue, take mushrooms with you and the next day make soup from them - everyone will go crazy from salivation - it is so delicious.

Secret 2. For any of these soups, you can pre-fry the chicken or pork slices and place them on top of the soup bowl. This will add satiety to the dish and at the same time will not let the meat lose its taste, giving it to the broth. For ardent opponents of frying, we recommend baking in the oven - a minimum of fat, a maximum of taste and tenderness.

Secret 3. If you are preparing soup with noodles for future use, it is better to boil the noodles separately and add to the soup when serving. Then it will not swell and retain a pleasant elasticity.

Secret 4. When preparing a fry, be sure to fry the onion first and take the time to do it. Such a famous French onion soup proves that even a soup cooked with onions alone can have such an incredible taste that it will be passed on from generation to generation as a cultural heritage. Therefore, the contribution of fried onions to the taste of the soup is simply not appreciated, do not neglect this step. A little garlic, butter, not too high a heat and timely stirring - these are your main helpers.

Secret 5. Experiment! Constantly. The kitchen is your kingdom, your path. On it you can bring to life the most daring experiments, because you are not just a mother, not just a wife. You are a creator who can and should prepare wonderful dishes that no one else can ever repeat. There is no need to turn cooking into a mechanical burden, turn it into a creative process, into a hobby, into a scientific experience.

And finally, one more recipe for a delicious mushroom soup

Be free in the kitchen and then you will get the most interesting and unusual dishes that you can imagine. I wish you success!

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Soups are a very important dish for the body. Daily hot liquid food is good for the gastrointestinal tract and is easily absorbed by the digestive system.

Soups are different: meat, vegetable, mushroom, fish and so on. In this article, we will look at how to prepare mushroom soup from frozen mushrooms.

Preparing for the process

Any food preparation needs to be prepared thoroughly. All ingredients must be of good quality, rinsed well, and nicely chopped. Making soup is only half the battle. You need to be able to correctly and beautifully present the finished dish. The ingredients must be combined with each other.

In order to cook from frozen mushrooms, you will need: the freshly frozen mushrooms themselves, potatoes, carrots, and so on. You can use any kind of mushrooms: porcini, aspen mushrooms, boletus mushrooms, champignons, chanterelles, boletus and others.

Mushroom soup made from fresh, just-picked mushrooms turns out to be richer and tastier. But frozen can also be a great dish. Mushrooms tolerate freezing well and retain their taste.

The good news is that you can cook all year round. Fortunately, finding them in various retail chains is not a problem. And if they are collected with your own hands, then this is ideal.

Classic soup recipe

To prepare a delicious mushroom soup from frozen mushrooms according to the recipe, you will need mushrooms (preferably champignons), about 350 grams, 8 potatoes, 1 large carrot, onions, bell peppers (two pieces), sunflower oil. Pepper, salt and seasonings are added to taste.

The potatoes are peeled and cut into strips. Water is poured into a saucepan, about 2 liters, potatoes are placed there and cooked over low heat.

Carrots are also peeled and cut into thin strips. You can use a grater and grate it.

The next step is to fry the prepared onions and carrots in sunflower oil. And first the onion is fried until golden brown, then the carrots are added. Everything is stewed together for about five minutes. Bulgarian pepper is added to the frying (preferably fresh, but frozen is also suitable). The only condition for this classic recipe is that if the mushrooms are fresh, then you do not need to add pepper. Otherwise, it will overpower the taste of mushrooms with its aroma. If mushroom soup is prepared from frozen mushrooms, then pepper, on the contrary, will enhance their taste and aroma.

Next, mushrooms are used. Ideally, if they were cut into cubes before freezing. But if this is not so, then you will have to suffer a little. The frozen mushrooms are sent to the pot with potatoes (no defrosting). It is not recommended to defrost them. Otherwise, they will lose their taste and shape. And if you put them frozen, then all the taste will come out in the future soup. As soon as the water boils, be sure to remove the resulting foam. Cooking time is approximately 20 minutes.

Add 5 tablespoons of mushroom broth to the fry and simmer for 10 minutes. Then everything is put in a saucepan, salted and peppery to taste. You can add your favorite seasonings as needed. The finished soup is cooked for another five minutes.

A tasty and simple dish is ready. When serving, you can decorate it with herbs (a leaf of parsley or dill).

Mushroom soup with pasta

Although it seems that mushrooms are not compatible with pasta, the soup will turn out to be rich and tasty. For this soup you will need frozen mushrooms (350 grams), chicken meat 300 grams, 4 potatoes, one carrot, one onion, pasta about 60 grams.

First you need to cook chicken meat (in principle, you can use any meat: beef, lamb). If chicken is used, it will take about an hour to cook. Beef and lamb - a little longer.

The onions are peeled and sent to the broth.

Washed and peeled potatoes can be cut into cubes or strips. Carrots are also washed, peeled and either cut into strips or grated.

Potatoes are placed in the finished broth and cooked for five minutes.

It is imperative to remove the formed foam.

The next step is to add vermicelli (or other pasta). If the soup is thick, then put less noodles.

After 10 minutes, the soup is ready.

Delicious frozen mushroom soup with semolina

For this soup you will need: mushrooms - 500 grams, 5 potatoes, 2 carrots, 2 onions, 2 tbsp. l. semolina, butter.

Water is poured into the pan, salted. As soon as the water boils, the mushrooms are added. Everything is cooked for 10 minutes.

Peeled and diced potatoes are added to future soup.

At the same time, onion, cut into half rings, and carrots - into strips are fried.

Fried vegetables are placed with mushrooms.

Add bay leaf and semolina.

To avoid the formation of semolina lumps, you need to add the cereal in a small stream.

Cook the soup for five minutes. A delicious dish is ready. When serving, add sour cream and herbs.

Mushroom soup made from frozen mushrooms based on tomato juice

This recipe is difficult to find because it is prepared only by the most dedicated lovers of frozen porcini mushroom soup.

There is nothing complicated in preparing this dish. The base is tomato juice.

4 potatoes are added to the juice. Then onions and carrots are used.

It is better to choose white mushrooms. With them, the soup will turn out to be rich and aromatic.

Soup-puree

Recently, such a dish as puree soup has been very popular. To do this, you will need the mushrooms themselves (any kind), 500 ml of cream, your favorite seasonings and herbs.

You can put the mushrooms through a meat grinder or blender. The base is ready. Salt and pepper are added to taste.

The resulting mixture is cooked in a saucepan. Cream is added. The main broth is ready.

You can add croutons or sausage to the ready-made puree soup. Decorate with herbs on top.

Afterword

Any housewife has her own recipe for making soup from frozen porcini mushrooms and more. Basically, mushrooms are combined with potatoes, carrots and onions. You can use meat broth, tomato juice, or creamy sauce as a base.

You can add beans, peas, barley and so on to mushroom soup made from frozen porcini mushrooms.

The ingredients depend on who likes what.

Some people fry mushrooms with onions and carrots before preparing frozen mushroom mushroom soup according to the recipe. Then the fry is added to the boiling broth with potatoes. An interesting and tasty dish will turn out.

Learning how to cook with frozen mushrooms is easy. The main thing is to stock up on mushrooms in the fall. After all, collected with your own hands is much tastier and healthier than store-bought.

Mushroom soup is prepared in several steps, especially if you plan on making mushroom puree soup. The mushroom soup recipe seeks to ensure that such a soup has a pleasant, distinctive flavor that cannot be confused with any other. We'll tell you how to cook mushroom soup, and this original first course will surely become your calling card.

How to cook mushroom soup? - a question that worries many. You can cook lean mushroom soup, you can cook mushroom soup with chicken broth or mushroom soup with meat broth, and in addition, mushroom soup with melted cheese or mushroom soup with cream. So it's a matter of taste and your choice of calorie content. In addition to mushrooms, various ingredients are added to such a soup, for example, they prepare mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley. If we talk about the types of mushrooms, then it should be said that you can cook mushroom champignon soup, chanterelle mushroom soup, porcini mushroom soup, oyster mushroom soup, boletus mushroom soup, mushroom honey mushroom soup.

To know how to make mushroom soup, first of all, you should choose from which mushrooms it will be prepared, because they prepare mushroom soup from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons ... Let's start with how to make mushroom soup from dry mushrooms. Mushroom soup made from dry mushrooms can please you all year round, if you just stock up on dried mushrooms. Dry mushrooms should be pre-soaked in water for several hours, and only then cooked.

Cheese and mushroom soup has a unique aroma; mushroom soup with cheese is often prepared in the form of a puree soup. It will also be useful for you to learn how to make mushroom puree soup. To do this, the mushrooms are first stewed in butter with flour, cream, milk are added, and then ground in a blender and poured with broth. Thus, you can prepare mushroom soup from champignons, mushroom cream soup with cream. If you decide to cook mushroom cream soup from champignons, boil a few small mushrooms whole, cut them thinly across and put on a plate, you will get not only a delicious mushroom cream soup, but also beautiful. The recipe for mushroom champignon soup can be considered one of the most popular in general, due to the fact that champignons are one of the most affordable mushrooms. A similar recipe is used to prepare mushroom cream soup, a recipe for mushroom cream soup, a recipe for mushroom cream soup with cream, or some other thick mushroom soup. You can find a recipe with a photo of all operations for making mushroom soup on our website.