A step-by-step recipe for making mushroom soup from frozen mushrooms. Rich mushroom soup made from forest frozen mushrooms

12.10.2019 Pasta, pasta, dumplings

Mushrooms are a versatile culinary product. They are harmoniously combined with a wide variety of ingredients, with all types of meat, vegetables and all types 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 skin elasticity, 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 leaves of laurel;
two onions;
four potatoes;
two tablespoons of vegetable oil;
optional greens.

Cooking method

In a preheated pan in oil, you need to fry the mushrooms without first defrosting.
Place mushrooms in broth or water. While stirring slowly, bring the contents of the saucepan 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.
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 cereals or pasta, but this already depends on your desire. Soup and without them comes out tasty and satisfying.
Peel the onions with carrots. We wash them, and then we cut them. Onions can be diced, carrots with 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.
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 also 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 who 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.

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 show you how to make 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 mushroom 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 and milk are added, after which they are chopped 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 creamy mushroom 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.

As for Russian cuisine, there are any soups in it, without exception - first courses in every sense of the word. And the immense forest expanses of Russia are the richest source of "forest bread", as mushrooms are often called.

From the first warm spring thunderstorms to the very frosts, mushroom pickers walk along forest paths in search of their collecting happiness - a craft known to mankind since ancient times. And the forest is not stingy, making it possible to stock up on boletus and mushrooms, boletus and honey mushrooms, milk mushrooms and chanterelles, aspen mushrooms, volushkas, champignons.

Mushrooms are salted and pickled, dried and fried, stewed and boiled. Modern capabilities allow you to make blanks by freezing. Mushrooms can be frozen boiled, raw or fried. Convenient mushroom soup cooks much faster.

Speaking about the technology of mushroom soup made from frozen mushrooms, first of all, let's pay attention to the main component - mushrooms, and only then we will talk about the soup.

Mushrooms are not plant or animal food. In food, as in nature, they occupy a special niche. And not only because of the precautions in their use, which, perhaps, have already been said many times and enough.

Mushroom dishes in Orthodox fasting replace meat products. For example, minced mushroom with garlic and some spices tastes little different from minced meat made from meat. Mushrooms quickly saturate the body without creating problems for fighting excess calories. But at the same time, mushroom soup can also be a high-calorie dish, depending on the way it is prepared. And this - main product secret.

It is worth noting that mushrooms contain proteins and carbohydrates. They also contain sugar, fats, amino acids. Mushrooms are a source of vitamins, calcium, potassium and iron. Good news: in the chemical composition of mushrooms there is no cholesterol, which the human body produces in abundance without additional stimulation. Surprisingly, a large and a small mushroom contains vitamins, proteins and other elements in exactly the same amount, and the difference in size lies in the volume of water they contain. So it doesn't make sense to wander through the forest looking for a big mushroom. In addition, the largest specimens have a looser structure, which may affect the quality of their culinary processing, and wormy mushrooms are more often found among them.

Now about the main secret of mushrooms: to do this, let's go a little deeper into the question of the structure of the fungus molecules.

Depending on the method of mechanical culinary processing, all this rich chemical composition can either be completely absorbed by the body, or become ballast, complementing the volume of the rest of the ingredients in the dish. Valuable elements are contained precisely inside the molecules, covered with a strong outer shell. Therefore, if mushrooms are the main ingredient in a dish, then they need to be crushed, at least partially. But for dietary food, in order to induce a feeling of satiety in the stomach, a coarse cut is enough, or if the mushrooms are small in size, then you can not cut them at all.

The next question is combining mushrooms with other foods... The main difference between a mushroom dish is the smell of mushrooms. Therefore, if you want to preserve the unique aroma of the forest, then do not be zealous with spices. Set aside seasonings with a very spicy and persistent scent. Be very careful to add bay leaves, dill, parsley, garlic, and onions to the soup to emphasize the smell. Dairy products enhance and especially emphasize the mushroom aroma. Mushrooms are acid-free and can be seasoned with sour cream to add flavor. But remember that chopped mushrooms with sour cream is a high-calorie food. You can use tomato paste or dry white wine to add a sour taste.

Mushrooms are most harmoniously combined with potatoes, buckwheat, rice and beans. From meat, choose poultry, pork, liver for mushrooms.

For the preparation of mushroom dishes, it is possible to use different types of mushrooms.

The use of dry mushroom powder will be very useful, which will enhance the aroma of the dish.

If it is necessary to emphasize the presence of mushrooms in the soup, then you can grind some of them so that the dish gains a higher nutritional value, and put the other part whole (small mushrooms) or cut into slices, or in half lengthwise. It is necessary to take into account that mushrooms are significantly reduced in size during cooking, since they consist mainly of water, which evaporates during the cooking process. Therefore, the slicing of mushrooms should not be too small.

Now let's turn our attention to the methods of freezing mushrooms, which are important for the first course of frozen mushrooms.

Fried or boiled frozen mushrooms do not need additional processing, so they can be added to soups, dipped in boiling water, directly frozen. At the same time, they should not be cooked for a long time. The raw frozen mushrooms are boiled for at least 40 minutes in total, but the water is drained twice. After pretreatment, they are washed and used for frozen mushroom mushroom soup.

In cases where mushrooms are bought in a supermarket, it is unlikely that poisonous ones will be found among them, but you should still pay attention to the packaging: mushrooms cannot be re-frozen. Therefore, if the package is covered with ice, this means that the freezing regime has been violated, and such a product is not worth buying. For the same reason, mushrooms are frozen in small portions, each to be used as needed. If the thawed fresh mushrooms were not cooked right away, it is best to discard them.

Of all the known methods, the most commonly used for mushroom soups is hot soup preparation technology:

Based on a clear broth made from meat, vegetables and mushrooms. Porcini mushrooms and champignons are suitable for concentrated mushroom broth. After boiling, the broth is clarified by straining, pulling. Sometimes, to obtain a transparent broth, it is enough to pre-soak the main ingredient and timely remove the foam formed during the cooking process. In this case, the initial stage of cooking should take place over low heat. The broth can be frozen, which also makes it possible to quickly prepare a soup according to any recipe. To do this, chilled and strained mushroom broth is poured into small containers, on which sealed plastic bags are preliminarily put on. By the way, you can make any broth perfectly transparent using the freezing method. To cleanse it from various impurities, it is enough to put the frozen briquette in cheesecloth, rolled in several layers, and wait until the liquid melts and flows out through the filter. It is also convenient to use disposable towels for this purpose. After filtration, the frozen broth is used for soups as usual.

Refueling soup, using browned vegetables, tomato additive, with or without flour.

Thickened soup, in which, according to technology, flour, eggs or dairy products, or a mixture of the listed components are used for thickening.

Roasting technology for making mushroom soups is used quite often. This method is especially recommended if all the liquid has not been removed from the mushrooms during freezing. In the process of roasting mushrooms, this freezing defect is easily eliminated. And fried mushrooms acquire a more interesting taste, especially if they are cooked by frying in butter.

For making cream soup or cream much effort or special knowledge is not required - it is enough to use a blender or other technique that can turn any soup into a creamy mass.

In this case, you can cook each ingredient separately, combining them later in a blender, or cook the soup in any of the following ways, making sure that the ratio of thick and liquid mass is approximately the same: this will allow you to achieve the thickness required for mashed soups or creams ...

A liquid base for mushroom soup can be meat, mushroom or vegetable broth (including frozen), as well as milk or cream. Mushroom soups are also prepared in fish broths, but at the same time it is necessary to choose which flavor to give preference to - fish or mushroom.

The mushrooms in the soup can be used as the main ingredient or as a side ingredient.

Recipe 1. Mushroom soup from frozen mushrooms, potato with cream - cream soup

Composition:

Boiled potatoes - 450 g

Fried champignons, frozen 450 g

Cream, hot 1.25 l

Water 200 ml

Mushroom seasoning - 50-70 g

For serving - dill greens.

Preparation:

Ready, fried mushrooms are thawed by steaming in a saucepan, adding mushroom seasoning to enhance the aroma. Combine them with boiled potatoes and beat with a blender until smooth. Boil the cream and pour hot parts into the thick potato-mushroom mass, without stopping whipping. If necessary, salt and season the puree with spices. Serve hot in tureens, garnished with chopped dill herbs.

Recipe 2. Mushroom soup from frozen mushrooms with tomato dressing

Ingredient List:

Potatoes - 300 g

Flour for sautéing - 25 g

Carrots - 150 g

Oyster mushroom, raw, 300 g

Tomato paste - 50 g

Mushroom powder to enhance flavor

Onion - 100 g

Meat broth (or mushroom) - 2 l

Refined oil

Herbs, spices and salt

Water - 2.0 l

Preparation:

Cook chopped frozen oyster mushrooms for ten minutes. Drain the water, wash the mushrooms under running water and pour over the prepared broth (optional). After the broth with mushrooms boils, you need to reduce the heat and add the prepared vegetables in turn.

While the mushrooms are boiling, peel the onions, potatoes and carrots. Pour the diced potatoes into the boiling mushroom broth. Pour chopped onion into a frying pan with hot oil and fry until transparent, then add grated carrots, sauté until soft and pour in about a glass of mushroom broth, combined with flour and tomato paste. Pour the sautéed sauce into a saucepan with broth, add bay leaves and salt. After about ten minutes, remove the pot of soup from the stove. Garnish with herbs when serving.

Recipe 3. Mushroom soup from frozen mushrooms with zucchini

Products composition:

Milk 0.45 l

Zucchini, white - 250 g

Low-fat sour cream (15%) - 120 g

Refined oil (for sautéing)

Onions - 200 g

Boiled mushrooms, frozen - 0.5 kg

Water (or meat broth)

Carrot 150 g

Herbs, spices, mushroom paste

Preparation:

We put the pots in the oven at a temperature of 50 ° C for heating. We grate the carrots, defrost the mushrooms and cut them into not too thin slices, chop the onion with a knife. In heated oil, first pass the carrots and then the onions. Pour mushrooms into sautéed vegetables and simmer. Then we spread the grated zucchini and fill it with milk and salt. Put the contents in pots and pour hot broth or boiling water on top. Add sour cream to all pots and put them in the oven, preheated to 210 ° C, for about half an hour. Before serving, right in portioned pots, season with green parsley.

Recipe 4. Mushroom soup from frozen mushrooms, lean, with white beans

Products composition:

Water - 2.7 L

White, small beans 400 g

450-500 g of fried mushrooms

Garlic - 1/2 medium head

Melted butter 50 g

Oil, olive 100 ml

Dried mushrooms (powder)

Chile 1 pc.

Bay leaf, spices

Fresh parsley

Cooking method:

Cook the soaked beans (it is advisable that they stand overnight).

Season with two bay leaves and salt. Kill half of the boiled beans and put them back in the pot. Crush chili and 2 medium garlic cloves and fry in hot oil. After they turn golden, they need to be taken out and discarded, and in this oil, fry the mushrooms and add them to the bean broth. Boil everything together for another 10 minutes, Add a couple more cloves of chopped garlic, parsley and black pepper.

Recipe 5. Mushroom soup from frozen mushrooms with tomatoes

Products composition:

Broth, meat 2.0 l

Peeled potatoes - 200-300 g

Garlic 2 cloves

500 gr. champignons

2 pcs. red tomatoes (large)

200 g boiled chicken fillet

Refined oil (for frying)

Spices, salt

Preparation:

Pour a little oil into a saucepan so as to cover its bottom, throw in the onion, chopped garlic, frying them until transparent. Add chopped mushrooms, salt and pepper. Then add the peeled, chopped tomatoes and sauté for a few minutes. Then put the diced potatoes and chicken in the same dish, fill with broth, bring to the required taste and until the potatoes are ready.

Recipe 6. Mushroom soup from frozen mushrooms, in a bun

Composition:

5 pieces. rye buns

500 ml heavy cream

Hard cheese, such as Dutch 200 g

600 g frozen chanterelles (boiled)

600 g potatoes

Garlic to taste

Sesame (for dusting)

Salt, mushroom powder

Preparation:

Cut the potatoes into cubes and cook.

Mushrooms are fried with onions and added to potatoes. Drain the broth and beat the potatoes with mushrooms with a blender, then add the warmed cream. Cut off the top of the bread, which will then become the "lid", remove the crumb. Do not clean the bun thoroughly: the bottom should not be damaged. Put the rolls on a baking sheet and send to the oven, preheated to 180 C. It is necessary for the rolls to brown and dry.

Mushroom soup. 5 easy recipes for making frozen mushroom soup

Mix the garlic and vegetable oil and grease the middle of the roll and the "lid" with the mixture. Pour the soup into the buns, sprinkle with cheese on top, cover with sesame seeds sprinkled on top and serve.

Recipe 7. Mushroom soup from frozen mushrooms, with cheese

Composition:

Frozen mushrooms (raw) 0.5 kg

Potato 400 g

Processed cheese curds 4x50 g

Carrots 100 g

Pepper, salt

Oil (for sautéing)

Preparation:

Cook the diced potatoes. When the water boils, pour in the grated processed cheese and stir it very vigorously. In order for the cheese to melt well, you should choose cheeses good quality... We defrost the mushrooms, chop and set them to fry until the water evaporates completely. When the moisture has evaporated, season, if necessary, with pepper and salt. Separately, sauté chopped onions and grated carrots. Pour ready-made vegetables and mushrooms into a saucepan and let it simmer for another 5-10 minutes.

Recipe 8. Mushroom soup from frozen mushrooms, with rice in chicken broth

Composition:

Frozen honey mushrooms, fried 450 g

Broth 2.7 l

Potatoes 300 g (2-3 pcs.)

Parboiled rice 100 g

Greens, mushroom paste

Flour and butter for sautéing - 30-40 g each

Sour cream 50-75 g

Milk 250 ml

Bay leaf

Cooking procedure:

Throw the pre-soaked rice into the boiling chicken broth, along with the potatoes, cut into small cubes. When the rice and potatoes are boiling, place the mushrooms in a saucepan. Fry chopped onions in a pan, adding flour, and then sour cream and milk. Transfer the prepared dressing to a saucepan with soup and let it boil. Season the soup with spices and salt. Serve, decorate each serving with green parsley leaves.

Frozen Mushroom Soup - Tips & Tips

The assortment of mushroom soups can be made more varied with dried fruits. Prunes and dried apricots are perfect for mushroom soup made from frozen mushrooms.

For edible mushrooms for soup, use thick-textured tubular mushrooms.

If you harvest mushrooms for the winter on your own, then remember that they must be collected away from the city, from the highway, as they absorb all pollution from the soil, air and water. When picking mushrooms, unknown species, or those in which you doubt, you must resolutely bypass the side, without even touching them with your hands. The best time to pick is early morning, when both the mushrooms and the ground are covered with dew.

You should buy mushrooms only in retail chains that have certificates. Never use the services of unfamiliar sellers in the market. Re-sort the mushrooms before cooking to make sure they are safe.

Only porcini mushrooms or champignons are suitable for mushroom broths.

Prepare a powder from dried porcini mushrooms and store it in a tightly sealed container. Then you don't have to buy a special mushroom seasoning containing salt and preservatives, and mushroom dishes will always turn out aromatic, as if frozen mushrooms have just been brought from the forest.

Soak the dried mushrooms in salted milk. They will swell and take on a fresh scent.

Try to always choose young mushrooms with an unopened cap. Under it are spore-bearing plates or a sponge, into which sand and insects get into when the cap is opened. This will save time when processing mushrooms.

Mushrooms are almost free of acid and sugar, so a small amount of these products will improve the taste of the mushroom dish.

Try to avoid excessive consumption of mushrooms: they are difficult to digest, even if cooked correctly and very tasty.

Mushroom soup from frozen mushrooms step by step recipes with photos

The taste of the soup depends entirely on the quality of the mushrooms. I have them - gorgeous. A week ago, my mother brought me two bags of frozen porcini mushrooms. I put them in the freezer, but as soon as I opened it, the whole kitchen was immediately filled with the thick aroma of summer, August, early foggy morning. My parents prefer to go to the forest at five o'clock in the morning, according to the old post-war habit, when they went to the forest to pick mushrooms as to harvest, and whoever is the first to have time will get all the mushrooms. Strong, even boletus, without a single wormhole. They just managed to get out after the rain - and immediately put them in the basket. Mom froze them all that way, only she cleaned the legs a little from turf and moss. I just have to defrost them, rinse and cut them. Frozen mushrooms are boiled very quickly. 15 minutes - and the soup is ready.

Ingredients:

Frozen porcini mushrooms - 250-300 grams,
Potatoes - 2 pieces (slightly larger than medium),
Onion - medium-sized half,
Carrots - half
Vegetable oil for frying - 1-2 tablespoons,
Water - 1 liter
Salt - to taste (I put a half teaspoon),
Spices - to taste (I added a pinch of dried crushed garlic and some freshly ground pepper)

How to make frozen porcini mushroom soup

So, we have frozen mushrooms. They need to be transferred from the freezer to the refrigerator in advance so that they are completely thawed. In no case should you put mushrooms in the water - they will give the water the lion's share of their wonderful aroma. And we need to keep it to the maximum.

The soup will take a little time to make. Let's start with the bow. It needs to be washed, peeled and cut into small enough pieces.

Pour vegetable oil into a frying pan or a saucepan with a thick bottom. We spread the onion and fry over low heat, stirring occasionally. Stay on the stove to avoid burning the onions. As soon as it becomes transparent, you will immediately need to put the carrots.

You can chop it thinly with a knife, grate it on a regular grater or use a device for Korean carrots - then the soup will turn out to be very aesthetically pleasing. Mix carrots with onions and fry for another five minutes.

Our mushrooms have already defrosted and become soft. I do not use the thawed water from under them, because it either needs to be filtered so that the sand does not creak on my teeth, or to drain. I am not in the mood to do magic in the kitchen, so I wash the mushrooms, clean off the remains of the turf and cut the mushrooms. If you want you to get such intelligible pieces, then cut the leg off about a centimeter from the cap and cut it into centimeter-wide pieces. And put the rest of the hat up. Cut in half, and then take a half and cut neat pieces across - you get quarters with a distinct mushroom shape. Of course, this can only be organized if the boletus is medium-sized.

We send the chopped mushrooms to a saucepan, mix with onions and carrots and fry for a couple of minutes.

Only potatoes remained. We clean it and cut it small. In general, I cut into strips, as for frying, and then also in half, because I do not like it when large potato chunks are floating in the soup. I like the potato slices to fit in a tablespoon.

I take only 1 liter for this amount of food, because I like soup that tastes rich and that there is more thick. Water can be taken cold or boiled in advance - then the soup will cook even faster.

We put the pan on the stove, salt, bring to a boil, tighten the heating to a third, close the lid and cook for 10-15 minutes, until the potatoes are boiled. Add spices at the end. Next, turn off the stove and let the soup brew for at least 20 minutes. Remember, the longer the soup is, the more flavorful it becomes.

That's all. You can serve this mushroom soup with chopped herbs. Can be with sour cream.

When I feel sad and somehow internally chilly, I cook soup. I choose some simpler recipe, so as not to stand for a long time at the stove - to quickly chop everything up and then sit waiting for the soup to cook, inhaling delicious aromas. Today I have a particularly fragrant soup made from frozen porcini mushrooms, a recipe with a photo from the category “you couldn't imagine it any easier”. A set of Spartan products - mushrooms, potatoes, onions, carrots, some spices and herbs. Such is the recipe for a good mood. Don't believe me? Try it. It is enough to eat a plate of such a soup of porcini mushrooms - and there will be a warm feeling as if you have been well taken care of. The taste of the soup depends entirely on the quality of the mushrooms. I have them - gorgeous. A week ago, my mother brought me two bags of frozen porcini mushrooms. I put them in the freezer, but as soon as I opened it, the whole kitchen was immediately filled with the thick aroma of summer, August, early foggy morning. My parents prefer to go to the forest at five o'clock in the morning, according to the old post-war habit, when they went to the forest to pick mushrooms as to harvest, and whoever is the first to have time will get all the mushrooms. Strong, even boletus, without a single wormhole. They just managed to get out after the rain - and immediately put them in the basket. Mom froze them all that way, only she cleaned the legs a little from turf and moss. I just have to defrost them, rinse and cut them. Frozen mushrooms are boiled very quickly. 15 minutes - and the soup is ready.

Ingredients:

Frozen porcini mushrooms - 250-300 grams,
Potatoes - 2 pieces (slightly larger than medium),
Onion - medium-sized half,
Carrots - half
Vegetable oil for frying - 1-2 tablespoons,
Water - 1 liter
Salt - to taste (I put a half teaspoon),
Spices - to taste (I added a pinch of dried crushed garlic and some freshly ground pepper)

How to make frozen porcini mushroom soup

The soup will take a little time to make. Let's start with the bow. It needs to be washed, peeled and cut into small enough pieces.

We send the chopped mushrooms to a saucepan, mix with onions and carrots and fry for a couple of minutes.

Next, we need to fill everything with water. I take only 1 liter for this amount of food, because I like soup that tastes rich and that there is more thick. Water can be taken cold or boiled in advance - then the soup will cook even faster.

That's all. You can serve this mushroom soup with chopped herbs. Can be with sour cream.

Bon Appetit!

Delicious frozen mushroom and potato soup

This recipe for frozen mushroom soup will make two liters of a gorgeous aromatic treat. If you want to make a larger portion, increase the amount of food in accordance with the proportions.

Pour water into a saucepan and bring it to a boil. Throw frozen mushrooms into water without thawing and cook for 15 minutes.

Peel the onions and chop finely.

Peel and grate the carrots or chop them into thin rings.

Peel the potatoes, cut them into small pieces and put them in boiling water.

Fry onions and carrots in a frying pan in a little vegetable oil. It is not necessary to fry them if you like the taste of real fresh vegetables, just put them in a pot along with the potatoes.

When the soup boils, you will need to add salt and spices to taste.

It remains only to bring the soup to readiness for another 15-20 minutes and you can serve it to the table. You can add some herbs and sour cream before serving.

Mushroom soup from frozen mushrooms with beans is very simple to prepare and does not require special preparation of products. An exception is dry beans, which will need to be soaked in advance. Place the beans in a convenient bowl or deep plate and cover with cold water. Leave on for 6-8 hours, after which you can start preparing soup or other treats with beans.

To make the soup you will need:

Frozen mushrooms (any) - 200-300 gr
Beans - 100 gr
Carrots - 1 piece
Onion - 1 piece
Greens (mixed) - 1 bunch
Salt and pepper to taste

Put the washed soaked beans in a saucepan for 2-3 liters and cover with water. To put on medium fire and cook until tender for 30-35 minutes.

When the beans are well boiled, add the frozen mushrooms - they can be dipped into the soup directly from the freezer without defrosting.

Peel carrots and onions and cut into small pieces. Add vegetables to frozen mushroom soup, salt a little and add your favorite spices - pepper, bay leaf and others.

Cook the soup for another 10-15 minutes over medium heat. During this time, finely chop a bunch of fresh herbs and divide into two parts. Use one part to add to the soup during serving, the other will need to be added to the soup as soon as it is cooked.

The ready-made soup is best served not right away - let it brew a little.

To prepare this soup you will need: 200 grams of frozen mushrooms, 50-60 grams of noodles, 1 potato, 1 onion and 1 carrot.

Pour a liter into a convenient saucepan cold water, bring it to a boil and dip the frozen mushrooms in it.

When the mushrooms boil, remove them with a slotted spoon, cut into small pieces and return to the soup.

You can cook soup from frozen mushrooms and noodles very quickly if you chop all vegetables into small pieces or grate them. Peel and chop the potatoes into thin strips.

Peel the carrots and onions and cut them into thin rings or cubes.

Heat a little vegetable oil in a frying pan and lightly fry the carrots and onions so that they soften. Put potatoes, carrots and onions in mushroom soup and cook until tender.

Pour a little noodles into the almost finished soup, mix, bring to a boil and cook for another 3-4 minutes.

Add salt and spices to taste and serve.

Fresh or frozen mushroom soup with onions is a very simple but incredibly tasty and aromatic dish.

To make this easy soup, you will need the following products:

Frozen or fresh mushrooms - 300 gr
Bulb onion - 1 piece
Carrots - 1 piece
Potatoes - 2 pieces
Salt and pepper to taste
Fresh herbs - optional

Pour water into a saucepan, put frozen mushrooms in it and put on medium heat. If you are using fresh mushrooms, you must first wash them, cut them into small pieces and also put them in a pot of water.

Peel the potatoes, cut them not very coarsely and put in the boiling soup.

Chop the onion into thin rings and fry in a pan until light golden brown. Peel and grate the carrots.

Add the fried onions to the soup and cook for another 10 minutes. Add carrots to the soup, bring to a boil and remove from heat.

Serve soup with fresh or dried herbs.

Delicious frozen mushroom soup with cereals

To diversify your daily diet, you can prepare a delicious and very satisfying soup with frozen mushrooms and cereals. You can take barley, rice or buckwheat - according to your taste.

Frozen mushrooms - 300 gr
Any groats - 0.5 cups
Potatoes - 3 pieces
Carrots - 1 piece
Onion - 1 piece
Salt and pepper to taste
Greens to taste

If you take rice or pearl barley, it will need to be rinsed well and soaked in a little water beforehand. Buckwheat or wheat groats can be added without additional preparation and soaking.

Put the frozen mushrooms in a saucepan, cover them with water and put on medium heat. Do not defrost mushrooms before cooking!

While the mushrooms are boiling, you will have plenty of time to prepare the vegetables. Wash the potatoes and cut them into small pieces. Chop carrots and onions arbitrarily - into cubes or rings. Add cereals to the boiling soup and cook over medium heat until tender. All that remains is to put potatoes, carrots and onions into the soup and bring the soup to readiness.