The best recipes for wonderful mushroom soup made from frozen mushrooms. Lenten mushroom soup with frozen mushrooms Recipe for mushroom soup made from boiled frozen mushrooms

19.10.2023 Preparations for the winter

If you went to the forest in the fall and made your own supplies for the winter, great, if not, in the modern world everything can be purchased at the supermarket.

In general, there are many recipes for dishes that contain this wonderful product. For example, quite recently we discovered many new recipes for julienne with mushrooms and chicken, which we found on the wonderful blog “Secrets of Housekeeping”. We prepared one of each and we got a very tasty delicacy.

The process of preparing any dishes with this ingredient is not very complicated, but you still need to know and follow the basic points, which should not be neglected. This is what we will do first now.

The main thing is that when choosing mushrooms in a store, pay attention to the expiration date and packaging; if it is in ice, then it is better to refuse such a purchase - the freezing regime was probably not followed. Take care of your health.

Know! Mushrooms should never be re-frozen!

If frozen mushrooms have previously been boiled or fried, then there is no need to do any additional manipulations, just throw them into boiling water.
And if not, then boil the raw frozen mushrooms for about 40 minutes, changing the water twice during cooking, then rinsing them and only then adding them to the soup.
The mushroom flavor will fully develop only after boiling for 3 minutes at the end of cooking and steeping for 20 minutes.

Delicious recipe for lean mushroom soup

Lenten soup is very easy to prepare and delicious to eat. In addition, it is easily digestible and has a positive effect on the human body, filling it with the necessary energy.

This is because mushrooms contain the amino acids, antioxidants, calcium, phosphorus, zinc, iron and vitamins D, E, C, B that we need.

Ingredients:

Frozen mushrooms 400 g
Potatoes - 4 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Oil – olive – 4 tbsp
Butter – 1 tsp
Salt - to taste
Pepper - to taste
Green dill - 0.5 bunch
Water - 1.8 l

Cooking method:

1. Wash the potatoes, peel and cut into medium pieces.

2. Peel the onion into small cubes.

3. Wash the carrots, remove the peel and cut into strips.

4. Place a pan of water on the stove, and after boiling, put the potatoes in it. At this time, sauté the onions and carrots over medium heat in a small amount of olive oil, adding a little water.

5. Take out the champignons and heat them a little in a frying pan with butter for about three minutes.

6. As soon as the potatoes are cooked, add mushrooms and vegetables to them.

7. Salt and pepper to taste and add green dill. The soup is ready!

Bon appetit!

Prepare mushroom soup from frozen champignons:

Most often we use champignons in cooking, because they are always in the store, all year round. They give the dish aroma and a unique pleasant taste.

This dish is served with crackers, sour cream and herbs. If desired, add sour cream and garlic sauce separately.

Ingredients:

Meat broth (water) – 1.5 l
Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 1 pc.
Champignons – 150 g
Vermicelli – 5 g
Sunflower oil – 40 l
Salt - to taste
Pepper - to taste
Greenery

Cooking method:

1. Wash the potatoes, peel them and cut them into cubes. Place the pan with the broth on the stove, after the liquid boils, pour in the potatoes and cook.

2. Peel the onion and carrots, cut into pieces and fry in a frying pan in sunflower oil.

3. Fry the frozen mushrooms a little in oil.

4. Place in a saucepan with the boiled potatoes, and also add onions, carrots, and vermicelli. Cook for 7-10 minutes.

5. Salt and pepper to taste, sprinkle with chopped herbs. Turn off, the soup is ready. Bon appetit.

You can pour it into plates and enjoy the wonderful taste of the finished soup!

Recipe for cooking in a slow cooker

Mushroom soups are prepared in broth, which is obtained during cooking. They can include a variety of ingredients: potatoes, carrots, onions, celery, noodles, buckwheat, pearl barley or rolled oats.

Soups are also prepared with beans, pumpkin, prunes, eggplant, zucchini, Chinese cabbage and seaweed. Very tasty mushroom soups with shrimp or spinach.

I suggest watching a detailed video recipe for making mushroom soup. Enjoy watching!

Bon appetit!

Soup made from mushrooms with cream

Frozen mushroom soup has many beneficial properties. The amount of protein content in mushrooms is not inferior to meat. It has a generally beneficial effect on our body.

But as with all products, there are contraindications to consuming mushroom soups. Namely: children under 3 years of age, the presence of gastrointestinal diseases, kidney and liver diseases.

Soup with cream turns out incredibly tasty. Try this recipe.

Ingredients:

Potatoes – 2 pcs.
Mushrooms – 200 g
Carrots – 1 pc.
Onion – 1 pc.
Cream – 100 g
Vegetable oil – 1 tbsp
Salt - to taste
Pepper - to taste
Processed cheese – 90 g

Cooking method:

1. Cut the peeled potatoes into cubes and put them in boiling water to cook.

2. Peel the carrots and onions. Finely chop the onion. Three carrots on a coarse grater.

3. In a frying pan in oil, fry vegetables until golden brown with frozen, boiled mushrooms. Cut the cheese into large pieces.

4. Place fried onions, carrots and mushrooms, as well as cheese, in a saucepan with potatoes.

Stir, salt and pepper to taste.

5. Then pour in the cream and stir again and let it boil. Turn off and add chopped herbs.

6. Let the soup brew for about 20 minutes. The aromatic creamy soup is ready!

Bon appetit!

The most delicious recipe for porcini mushrooms

In soups, mushrooms are used both individual varieties and a mixture. You should know that types of mushrooms reveal themselves in different ways. Porcini mushrooms and saffron milk caps make the soup rich, nutritious and aromatic; boletuses, milk mushrooms and boletus mushrooms are less rich and satisfying; honey mushrooms and russula have a less bright taste.

To make the dish more rich, you can use meat broth as a base instead of water. And in order for the soup to acquire high nutritional value, some of the mushrooms can be finely chopped, the rest can be left whole, if they are small in size, or cut in half. Keep in mind that mushrooms shrink in size when cooked.

Mushroom soups go well with many spices, such as black pepper, basil, cumin, garlic, rosemary, etc. Despite such variety, you should be very careful with spices, otherwise they can spoil and clog the natural mushroom aroma and taste.

Did you know that the white mushroom is considered the most useful; it contains substances that prevent the formation and development of tumors. It has a high content of iodine, zinc, manganese and copper.

Ingredients:

Chicken broth – 2.5 l
Mushrooms (boiled frozen) – 400 g
Potatoes – 3-4 pcs.
Rice – 100 g
Carrots – 1 pc.
Onion – 1 pc.
Salt - to taste
Ground black pepper - to taste
Bay leaf – 1-2 pcs.
Greens - to taste

Cooking method:

1. Place the finished chicken broth, strained through cheesecloth until transparent, on the fire and cover with a lid.

2. Finely chop the onion head and grate the carrots on a coarse grater.

3. Pour vegetable oil into the frying pan and add vegetables.

Fry until golden brown over medium heat.

4. Pour the washed rice into the boiling broth and cook for 3-5 minutes. Meanwhile, cut the peeled potatoes into medium-sized cubes.

Add to the broth, cook for 10 minutes, stir occasionally.

5. Then add frozen boiled mushrooms and cook until the potatoes are ready for about 15 minutes. I have frozen porcini mushrooms cut into large pieces.

6. Place the roast into the soup, add salt and pepper, add bay leaf, chopped herbs, mix, cook for 3 minutes and turn off.

Let the soup brew for a few minutes and pour into bowls.

Bon appetit!

Thank you for your attention! I hope you like the recipes! Bye everyone!

Mushroom soup made from frozen mushrooms is a fairly common dish in our area. The main reasons for this are the rich harvests of mushrooms in the vastness of our Motherland, as well as the presence of almost any variety of mushrooms on supermarket shelves. The only thing a modern housewife needs is to have a couple of decent recipes.

Mushroom soups are prepared in a variety of ways, and mushrooms can be combined with a fairly wide range of products. They go well with most cereals. First courses with mushrooms and different types of meat are very tasty. In addition, macaroni and cheese can also be combined in one dish with mushrooms.

The most important rule to remember when preparing mushroom soup from frozen mushrooms is the following.

It is best to simply remove frozen mushrooms from the freezer and place them in a container to defrost at room temperature. You can fill them with cold water. Under no circumstances should mushrooms be poured with hot water, scalded with boiling water, or heated in the microwave. In this case, they may significantly lose their taste and aroma.

How to make mushroom soup from frozen mushrooms - 15 varieties

To prepare this soup, you should use frozen porcini mushrooms, however, if the required quantity of these particular mushrooms is not available, the porcini mushroom can be supplemented with existing mushrooms of a different variety.

Ingredients:

Onion - 1 pc.
Frozen mushrooms - 300 gr.
Potatoes - 4 pcs.
Dill, green onions, nettle, salt - to taste

Preparation:

Thaw the mushrooms, wash and cut into small pieces. Then we put them in a pan of boiling water. Add salt there too. About 5 minutes after the mushrooms boil, scale forms. It must be removed.

Peel and wash the potatoes and onions. Cut the potatoes into medium-sized cubes and finely chop the onion. About 7 minutes after the mushrooms have boiled, add potatoes and onions to the pan. Cook everything together over medium heat for about 20 minutes. Wash the greens, dry them and finely chop them.

After 20 minutes, when all the ingredients are ready, add the greens to the soup. Turn off the heat, cover the soup with a lid and let it stand for about 15 - 20 minutes. Mushroom soup should be served with sour cream.

For unknown reasons, preparing creamy soups has always been considered the prerogative of restaurant chefs. As statistics show, housewives do not prepare all kinds of creamy soups, including mushroom ones, very often in their kitchens, but in restaurants, first courses of this type are simply wildly popular. Having the recipe described below at your disposal, you can easily prepare a real restaurant dish in your kitchen.

Ingredients:

Champignons - 300 gr.
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 3 pcs.
Processed cheese - 200 gr.
Cream - 100 gr.
Vegetable oil - 30 gr.

Preparation:

Peel and wash potatoes, onions and carrots. Finely chop the onion, cut the potatoes into medium-sized cubes, and grate the carrots on a coarse grater. Defrost and wash the mushrooms.

Pour water into a saucepan, add salt, bring it to a boil and add potatoes to it. It should be cooked for about 10 minutes. While the potatoes are cooking, prepare the frying. To do this, heat the vegetable oil in a frying pan and fry the onions and carrots in it for several minutes. Then add mushrooms to them and fry everything together for 5 minutes, stirring regularly.

When the potatoes have boiled for 10 minutes, add the frying agent to the soup and cook everything together for another 10 minutes. Then add diced cheese, milk and herbs to the pan. Mix everything again, bring to a boil and cook under a closed lid for 10 minutes. After this time, the soup is ready.

The recipe below is a classic mushroom soup recipe. It is prepared in water, does not contain meat and contains a minimal set of products. All these factors make it possible to enjoy the natural taste and aroma of mushrooms.

Ingredients:

Frozen mushrooms - at least 300 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Salt, pepper - to taste

Preparation:

Peel and wash onions, carrots and potatoes. Chop the onion into small cubes, grate the carrots on a coarse grater, and cut the potatoes into medium-sized cubes. Heat a little vegetable oil in a saucepan. Then fry the onion on it until transparent. Next, add the carrots to the onion and simmer everything together under a closed lid, stirring regularly for several minutes. It is necessary that the carrots become soft. When the carrots reach the desired state, add potatoes to the pan, pour boiling water over the vegetables and cook everything together until the potatoes are half cooked.

Defrost the mushrooms, wash them, chop them if necessary and add them to the pan with the vegetables. At this stage, add salt and pepper to the soup. If it turns out too thick, add boiling water to the pan. Now the soup should be cooked until all ingredients are completely cooked. Mushroom soup according to the classic recipe is ready.

Vermicelli soup is familiar to each of us. Moreover, he is loved by many. Both adults and children eat it with great pleasure. If you add mushrooms to this soup, it will acquire an even more refined taste and subtle aroma.

Ingredients:

Champignons - 400 gr.
Water - 2 l.
Potatoes - 4 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Vermicelli - 100 gr.
Vegetable oil - for frying

Preparation:

Peel and wash onions, carrots and potatoes. Cut the potatoes into medium-sized cubes, grate the carrots on a coarse grater, and finely chop the onion. Thaw the mushrooms and wash them. If necessary, chop the mushrooms.

Pour water into a saucepan, salt it and bring to a boil. When the water boils, add potatoes and mushrooms to it. They should be cooked for 10 minutes. During this time, fry the onions and carrots in a frying pan until golden brown.

10 minutes after the potatoes and mushrooms boil, add the prepared fried onions and carrots to the soup. Add pepper and, if necessary, salt. Cook everything together for another 10 minutes. Then add vermicelli to the soup and boil it for 5 minutes. After this time, the soup is ready. At the very end of cooking, if desired, you can add greens to the pan with the soup. Bon appetit!

Cheese and creamy soups have always been considered one of the most refined and unusual. Such soups are prepared in combination with a variety of ingredients, including frozen mushrooms.

Ingredients:

Frozen mushrooms - 300 gr.
Onion - 1 pc.
Potatoes - 6 pcs.
Chicken broth - 1.5 l.
Mixed peppers - to taste
Liquid cheese - 2 tbsp. l.
Butter - for frying

Preparation:

Defrost the mushrooms, wash and boil for 20 minutes. Peel and wash the potatoes and onions. Cut the potatoes into cubes and finely chop the onion. Pour the broth into the pan, put it on the fire, bring it to a boil and as soon as it boils, add the mushrooms to it. They should be cooked for 15 minutes. After this time, add potatoes to the pan. While these ingredients are boiling, prepare the frying. To do this, fry the onion in a frying pan in butter. When the potatoes and mushrooms are completely ready, add the onion and cheese to the soup. Boil everything together for a few more minutes. Let the finished soup brew and serve.

Any type of mushroom will go well with rice, however, it is best to use a mushroom mix of several types of mushrooms for this soup. It is highly desirable that porcini mushroom be present in this mix. It is this that will give the soup an indescribable aroma.

Ingredients:

Frozen mushrooms - 250 gr.
Potatoes - 3 pcs.
Rice - 0.5 cups
Onion - 1 pc.
Vegetable oil - 30 gr.
Greens, salt, black peppercorns - to taste

Preparation:

Defrost the mushrooms, wash them and boil them in water until fully cooked. Then we put them in a colander to get rid of excess liquid. Wash the rice thoroughly. Peel and wash the potatoes and onions. Cut the potatoes into medium-sized cubes, finely chop the onion.

Pour water into a saucepan, put it on the fire, bring the water to a boil and when it boils, add potatoes and rice cereals to it. Cook all this over medium heat for 20 minutes. After this time, add onions, salt, pepper and cooked mushrooms fried in a frying pan until golden brown. Mix everything and cook covered for another 15 minutes. Before serving the soup, we decorate it with herbs.

The recipe described below is more suitable than any other for any bachelor. It is as simple as possible to prepare, it will take very little time, and the end result will be no worse than that of any experienced housewife.

Ingredients:

Frozen mushrooms - 500 gr.
Potatoes - 600 gr.
Carrots - 150 gr.
Onions - 150 gr.
Bay leaf - 3 pcs.
Salt, pepper, herbs, sour cream - to taste

Preparation:

We defrost the mushrooms, wash them and send them to boil in a saucepan with water. They should be cooked for at least 30 minutes. While cooking the soup, add salt and pepper. During this time, we peel and wash the potatoes, onions and carrots. Cut the potatoes into medium-sized cubes, grate the carrots on a fine grater, finely chop the onion.

When the mushrooms have cooked for the required time, add the potatoes to the pan and cook them with the mushrooms for another 8 - 10 minutes. After this time, add onions and carrots to the soup. Now the soup should be cooked until the potatoes are ready. When the potatoes are ready, add bay leaves to the soup. You should taste it and, if necessary, add more salt and pepper. 1 minute after adding the bay leaf, cover the soup with a lid, set aside from the heat and let it brew for at least 15 minutes. Many cooks recommend not leaving the bay leaf in the soup, but removing it from the dish after it is completely cooked. The same should be done in this case.

Whatever one may say, the most satisfying and rich are the first courses that are cooked with meat, especially pork. If you combine pork and mushrooms in one dish, you can get something unique as a result.

Ingredients:

Frozen mushrooms - 200 gr.
Pork - 200 gr.
Potatoes - 2 pcs.
Carrots - 1 pc.
Garlic - 1 clove
Onion - 1 pc.
Bay leaf - 3 pcs.
Salt, ground black pepper - to taste

Preparation:

Defrost and wash the mushrooms thoroughly. We remove the fatty layers and films from the meat, cut it into portions and wash it. Peel and wash onions, garlic, potatoes and carrots. Cut the potatoes into medium-sized cubes, and grate the carrots on a coarse grater.

Pour water into a saucepan, bring it to a boil and then add mushrooms, meat, onions, garlic, bay leaf and black peppercorns. Everything should cook together for about 30 minutes. After this time, remove the onion, garlic, bay leaf and black peppercorns from the pan and discard. They won't be needed anymore.

The recipe described below is best suited for housewives who don’t like to bother. Already processed, frozen vegetables greatly facilitate the process of preparing soup.

Ingredients:

Frozen mushrooms - 200 gr.
Frozen vegetables - 250 gr.
Potatoes - 4 pcs.
Cheese - 100 gr.
Salt - 1 tsp.
Pepper - 1 pinch
Spices - 1 pinch
Vegetable oil - 1 tbsp. l.

Preparation:

Pour water into a saucepan and bring it to a boil. As soon as the water boils, salt it and add peeled and cut into small cubes potatoes. Pour vegetable oil into a frying pan, heat it, and then fry a mixture of vegetables and mushrooms in it.

Once the vegetables and mushrooms are sufficiently fried and the potatoes are ready, add the mixture of vegetables and mushrooms and your favorite spices to the pan. Mix everything and boil for several minutes. After this, add the diced cheese to the soup. Mix everything again and cook until the cheese is completely dissolved. When the cheese is completely melted, the soup can be removed from the heat, poured into bowls and served.

Not everyone knows about the beneficial properties of mushrooms, although they exist. Buckwheat is a well-known storehouse of useful microelements. By combining these two products, you can get not only an unsurpassed taste, but also a very healthy dish.

Ingredients:

Frozen mushrooms - 200 gr.
Buckwheat - 200 gr.
Water - 2.5 l.
Potatoes - 4 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Vegetable oil - 2 tbsp. l.
Garlic - 3 cloves
Bay leaf - 2 pcs.
Salt, herbs, black pepper - to taste

Preparation:

Defrost the mushrooms, wash and cut into pieces. Peel and wash onions, carrots, potatoes and garlic. Cut the potatoes into cubes, finely chop the onion and garlic, and grate the carrots on a coarse grater.

We sort out the buckwheat and heat it over medium heat.

Pour water into a saucepan and bring it to a boil. When it boils, add potatoes, buckwheat, salt and bay leaf. After about 10 minutes, add onions, carrots and mushrooms fried in a frying pan until golden brown. Along with them add garlic, herbs and black pepper. Mix the soup thoroughly, cover with a lid and cook for about 15 minutes.

For this first dish, an ingredient such as pearl barley porridge is used. Under no circumstances should it be added raw to soup. It should be exclusively boiled, otherwise the barley in the soup will be raw.

Ingredients:

Frozen mushrooms - 500 gr.
Boiled pearl barley - 250 gr.
Green peas - 1 cup
Onion - 1 pc.
Potatoes - 3 pcs.
Carrots - 1 pc.
Celery root - 100 gr.
Parsley root - 100 gr.
Garlic - 3 cloves
Bay leaf - 3 pcs.
Dill - 1 bunch
Vegetable oil - 4 tbsp. l.
Allspice peas - 3 pcs.
Black peppercorns - 3 pcs.
Salt, sour cream - to taste
Water - 2.5 l.

Preparation:

Peel and wash onions, carrots, potatoes, garlic, parsley and celery roots. Cut the onions and carrots into thin strips, potatoes into cubes, parsley and celery root into three on a coarse grater, pass the garlic through a garlic press. Boil the barley, rinse and let the water drain. Wash the peas thoroughly. Defrost the mushrooms.

Fry the onion in a frying pan in vegetable oil until golden brown. Then add mushrooms to it, mix everything thoroughly and simmer under the lid for 10 - 15 minutes.

Pour water into a saucepan, put it on the fire and bring to a boil. When the water boils, add parsley and celery roots to it. After they boil for 10 minutes, add carrots to the pan. After another 10 minutes, add potatoes to the pan. When the potatoes are almost ready, add fried mushrooms with onions and boiled pearl barley to the soup. Mix everything and after a few minutes add green peas, bay leaves, garlic, peppercorns and herbs to the soup. Mix everything thoroughly again. After adding all the ingredients, cook the soup for 20 minutes. After this time, remove the soup from the heat and let it brew for 15 minutes.

Mushroom solyanka is a real find for mushroom lovers. In this dish, the main ingredient is, naturally, mushrooms, or rather several varieties of them. If you prepare this dish from one type of mushroom, you will not get the taste it should have.

Ingredients:

Frozen porcini mushrooms - 200 gr.
Marinated white mushrooms - 200 gr.
Frozen honey mushrooms - 200 gr.
Sauerkraut - 250 gr.
Fresh white cabbage - 250 gr.
Onion - 1 pc.
Carrots - 1 pc.
Greens, bay leaf - to taste
Vegetable oil - 3 tbsp. l.
Black peppercorns - 5 pcs.

Preparation:

Thaw the mushrooms, wash them and cut them into equal pieces. Then we place them in water along with bay leaves and peppers, bring to a boil and cook for about 30 minutes.

We clean and wash the onions and carrots. Finely chop the onion and cut the carrots into thin strips. Wash and finely chop fresh cabbage. In a frying pan in vegetable oil, fry the onions and carrots until golden brown. Then add sauerkraut and a small amount of brine to them and simmer everything together for 20 minutes under a closed lid. After this time, add fresh cabbage, mix everything and simmer under a closed lid for another 15 minutes. The gas station is ready.

Place the prepared dressing in a saucepan with mushrooms, salt to taste, cover with a lid and place in the oven preheated to 170 degrees for 1 hour. When serving, decorate the hodgepodge with herbs and a slice of lemon. Bon appetit!

It didn’t even occur to many housewives that mushroom soup could be cooked with the addition of milk. For some reason, it is generally accepted that all kinds of fish are combined with milk, or, in extreme cases, chicken. In fact, mushroom soup with milk is no worse than milk soups with fish.

Ingredients:

Honey mushrooms - 400 gr.
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Flour - 1 tbsp. l.
Vegetable oil - for frying
Milk - 50 ml.
Salt, spices - to taste

Preparation:

Peel and wash potatoes, onions and carrots. Cut the potatoes into cubes, grate the carrots on a coarse grater, and finely chop the onion. Pour water into a saucepan, bring it to a boil and add the potatoes. Pour flour into a dry frying pan and heat it, stirring constantly.

Fry the onions and carrots in a frying pan in vegetable oil until golden brown, and then add the finished frying to the pan with the potatoes.

Defrost the honey mushrooms, wash them and fry them until tender in the same frying pan where the frying was done. Place the finished mushrooms in a saucepan with soup. Add salt and spices there.

In a small container, stir the flour and milk until smooth. When all the ingredients in the soup are ready, gradually pour the milk mixture into it, stirring constantly. Cook everything together for 15 minutes, then add the greens to the soup and after a couple of minutes remove it from the heat. Bon appetit!

It’s not for nothing that mushroom soup “from mom” received such a touching name. It contains, strange as it may seem to many, semolina. Everyone knows that semolina is one of the first cereals that is fed to small children. This is the reason why this soup is called “from mom.”

Ingredients:

Frozen champignons - 300 gr.
Semolina - 3 tbsp. l.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Sweet pepper - 1 pc.
Vegetable oil - 4 tbsp. l.
Greens, salt, mushroom seasoning - to taste

Preparation:

Peel and wash onions, carrots and potatoes. Cut the potatoes into medium-sized slices, grate the carrots on a coarse grater, and finely chop the onion. Defrost the mushrooms, wash and cut into slices.

Pour water into a saucepan, put it on the fire and bring to a boil. Place the potatoes in boiling water and cook for 10 minutes. Ok, the potatoes are cooking, let's start with the dressing.

Heat the vegetable oil in a frying pan and fry the carrots and onions until golden brown. Then add mushrooms to them. Mix everything thoroughly and simmer under the lid for 3 minutes.

Place the finished roast into the soup, add spices and bring the soup to a boil. When it boils, add semolina into it in a thin stream, stirring it constantly. After adding semolina, cook the soup under a closed lid for another 10 minutes. After this time, remove the pan with the first one from the heat, let it brew and serve. Decorate the soup with fresh herbs before serving.

It has long been known that chicken and mushrooms are an unsurpassed combination. They are combined in all kinds of salads and various complex main courses. Soups in this case are also no exception.

Ingredients::

Frozen champignons - 250 gr.
Potatoes - 2 pcs.
Chicken breast - 1.5 pcs.
Onion - 1 pc.
Cream - 1 glass
Bay leaf - 1 pc.
Salt, pepper, herbs - to taste

Preparation:

Defrost and wash the mushrooms thoroughly. Peel and wash the potatoes and onions. Cut the potatoes into cubes and finely chop the onion. Pour water into a saucepan and put it on fire. When the water boils, add potatoes and onions. Cook vegetables for 20 minutes. Wash the chicken breast, cut into medium-sized strips and after 20 minutes from the moment the potatoes and onions boil, add them to the soup. Now the soup should be cooked for another 20 minutes. Next, add the sliced mushrooms to the pan. Bring the soup to a boil again and about 3 minutes after cooking, add cream, spices, and bay leaf. The soup is almost ready. It remains to be brought to a boil and can be removed from the heat.

Before we know it, summer mushroom season will soon arrive. How impatiently we look forward to this time! After all, there will be an opportunity not only to walk through the forest, breathe fresh air, listen to birdsong, but also to “hunt”. Probably everyone who loves this activity is familiar with the feeling of excitement and pleasure when you find a white, or red-headed, or beautiful boletus.

Having collected full baskets, we usually return home, and first of all we cook the mushroom pickle and prepare the roast. And what a smell wafting through the kitchen at that moment! Oh, I was just daydreaming and almost imagined everything in real life.

But this will not be earlier than in a month. But what can you do to avoid waiting so long? That's right, cook frozen mushroom soup for now.

After all, those who collected them last summer probably froze them in reserve. And if supplies have already run out, then it doesn’t matter, now you can buy frozen champignons in the store all year round, as well as fresh ones. And not only champignons, there are also chanterelles and boletus.

And I must say that frozen mushrooms make soup no worse than fresh ones. And from them you can prepare a lot of delicious dishes using simple and tasty recipes. I propose today to consider their various options.

According to this recipe, of course, you can prepare soup using both fresh and frozen mushrooms. Any that exist. The soup made from boletus, boletus and boletus will be especially tasty. At least from one type, at least by mixing them in any proportions.

If you cook it from boletuses (red caps), the dish will also be delicious, but the broth will be somewhat dark. That's why I cook more from boletuses, use them, or cook them.

And of course, don’t forget about champignons. They will also succeed at the highest level. And today they will make a delicious recipe.

We will need:

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

Preparation:

1. Peel the potatoes and cut into long, medium-sized strips. Fill it with water and put on fire. It will be enough to pour 1.5 liters of water.

2. Peel and dice the onion.

Peel and cut the carrots into strips, or even better, grate them using a Korean carrot grater. This way it will turn out thin and you won’t need to keep it on the fire for a long time. This means more vitamins will be preserved.

You can grate carrots using a regular grater, but in my opinion, if you cut into strips or use a Korean carrot grater, the overall appearance of the soup will be more beautiful. In addition, all other components will be cut in the same way.

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

Place onion on it and fry until golden brown.

4. Then add carrots to it and fry everything together for 2 - 3 minutes over low heat so that the vegetables are stewed rather than fried.

5. Meanwhile, we have boiled potatoes and you can add mushrooms to them. I already had them cut into pieces when preparing them, and so I take them out of the freezer and immediately, without defrosting, add them to the potatoes.

If you defrost them, they will soften and lose their structure. In addition, they will have a double load, first defrost, then cook. And when you put them directly in a frozen state, they better retain their spring appearance and turn out more tasty.

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

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

7. At the same time, don’t forget to watch your vegetables. We also need to add bell pepper to them. I also have it frozen, and I add it to the pan without defrosting it.

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

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

But if you think that the pepper is unnecessary here, then you can exclude it.

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

And to make them more tasty, they also need to be salted.

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

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

11. Pour soup into bowls. Serve with sour cream or mayonnaise. Or eat it just like that.

For this dish, you do not need to add any spices, bay leaves or pepper, so as not to interrupt the taste and smell. Especially if you prepare this soup from fresh mushrooms.

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

Mushroom soup of porcini mushrooms with chicken and vermicelli

A similar soup can be prepared with noodles. The difference between it and the first option is that we will not do any pre-frying.

This soup is best prepared for one serving. If you want to cook it for two days, then in this case, fry the vegetables. In this case, the dish will retain its taste.

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

We will need (for 4 - 5 servings):

mushrooms – 300 gr
chicken – 300 gr
potatoes - 2 pcs
carrots - 1 pc.
onion - 1 pc (small head)
vermicelli – 50 – 70 g (small)
salt - to taste

Preparation:

1. Cook chicken broth. You can use any parts. I took 4 wings. They are quite fatty, and also on the bone. Therefore, the broth will be tasty. And if the broth is tasty, then the mushroom picker itself will turn out just as good.

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

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

2. Cook the broth over low heat, periodically skimming off the foam, for about 20 minutes.

3. Meanwhile, cut the potatoes into cubes. Peel the onion, but do not cut it. You can immediately add it to the pan with the whole chicken. Let it cook and release its juice into the broth.

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

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

6. Then add frozen mushrooms.

There is no need to defrost them, especially if you froze them yourself and they are already cut into pieces. Usually, before freezing, they are thoroughly cleaned and placed in the freezer ready for cooking.

7. As soon as they start to boil, foam will appear, it must be skimmed off. In this case, the fire should be medium, and the contents should not boil too much.

Otherwise the broth will turn out cloudy.

8. After removing the foam, you can immediately add the chopped carrots to the pan. Cook everything together for 15 minutes.

9. Prepare vermicelli, it is better if it is small. Our soup is already quite thick, so we won’t thicken it any further. For the same reason, we add very little vermicelli.

I didn’t have any small noodles, something I didn’t keep track of, so I took spaghetti. Before placing it in the soup, I broke the long pasta into 4 pieces.

10. Cook the vermicelli until done. I will not indicate the time, since I don’t know what variety you will use. I cooked for 6 - 7 minutes.

11. Taste the broth; if there is not enough salt, you can add it.

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

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

13. Meanwhile, set the table. Add sour cream and prepare greens.

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

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

The soup turned out very aromatic, appetizing and tasty.

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

Frozen champignon soup with cheese

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

Moreover, all today’s recipes match it.

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

And if you puree the contents with a blender, it will turn out delicious. By following the link, you will find another recipe for frozen mushrooms.

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

Here are the recipes. All are simple and tasty, choose any one and you won’t go wrong!

Cook and eat for your health.

Bon appetit!

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

From the first warm thunderstorms of spring until the very frosts, mushroom pickers walk along forest paths in search of their collecting happiness - a trade known to mankind since ancient times. And the forest does not skimp, giving the opportunity to stock up on boletus and saffron milk caps, butter mushrooms and honey mushrooms, milk mushrooms and chanterelles, aspen boletuses, boletuses, and champignons for future use.

Mushrooms are salted and pickled, dried and fried, stewed and boiled. Modern capabilities allow you to make blanks using the freezing method. Mushrooms can be frozen boiled, raw or fried. Mushroom soup made from semi-finished products 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 will we talk about the soup.

Mushrooms are neither plant nor 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 replace meat products during Orthodox Lent. For example, minced mushroom with the addition of garlic and some spices tastes little different from minced meat. Mushrooms quickly saturate the body without creating problems with excess calories. But, at the same time, mushroom soup can also be a high-calorie dish, depending on the method of its preparation. And this - the main secret of the product.

It is worth noting that mushrooms contain proteins and carbohydrates. They also contain sugar, fats, and amino acids. Mushrooms are a source of vitamins, calcium, potassium and iron. Good news: The chemical composition of mushrooms does not contain cholesterol, which the human body produces in abundance without additional stimulation. The surprising thing is that the large and small mushrooms contain exactly the same amount of vitamins, proteins and other elements, and the difference in size lies in the volume of water they contain. So there is no point in wandering through the forest in search of a large mushroom. In addition, the largest specimens have a looser structure, which can affect the quality of their culinary processing, and among them wormy mushrooms are more often found.

Now about the main secret of mushrooms: To do this, let’s delve a little deeper into the question of the structure of fungal 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 remaining ingredients of the dish. Valuable elements are contained precisely inside molecules covered with a durable outer shell. Therefore, if mushrooms are the main ingredient of a dish, then they need to be chopped, at least partially. But for dietary nutrition, in order to cause a feeling of fullness in the stomach, a large cut is enough, or, if the mushrooms are small, then you don’t have to cut them at all.

Next question - combination of mushrooms with other products. 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 overdo it with spices. Set aside seasonings with a very spicy and persistent odor. Very carefully, just to emphasize the smell, add bay leaves, dill, parsley, garlic and onion to the soup. Dairy products enhance and especially emphasize the mushroom aroma. Mushrooms do not contain acid, and to give them the appropriate taste they can be seasoned with sour cream. But remember that chopped mushrooms with sour cream are 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. For meat, choose poultry, pork, and liver for mushrooms.

To prepare mushroom dishes, you can use different types of mushrooms.

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

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

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

Fried or boiled frozen mushrooms do not require additional processing, so they can be added to soups, dipped in boiling water, directly from frozen. However, you should not cook them for a long time. Raw frozen mushrooms are boiled for at least 40 minutes in total, but the water is drained twice. After pre-treatment, they are washed and used for frozen mushroom soup.

In cases where you buy mushrooms in a supermarket, it is unlikely that there will be poisonous ones among them, but you should still pay attention to the packaging: mushrooms cannot be re-frozen. Therefore, if the package is sealed 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, to be used each as needed. If thawed fresh mushrooms were not cooked immediately, it is better to throw them away.

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

Based on a clear broth of meat, vegetables and mushrooms. Porcini mushrooms and champignons are suitable for concentrated mushroom broth. After cooking, the broth is clarified by straining and straining. Sometimes, to obtain a clear 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. It is possible to freeze the broth, which also allows you to quickly prepare soup according to any recipe. To do this, the cooled and strained mushroom broth is poured into small containers, onto which sealed plastic bags are first placed. By the way, you can make any broth perfectly transparent using the method of freezing it. To cleanse from various impurities, it is enough to put a frozen briquette in gauze, rolled up in several layers, and wait until the liquid melts and flows through the filter. It is also convenient to use disposable towels for this purpose. After filtering, the frozen broth is used for soups as usual.

Seasoning soup, using sautéed vegetables, tomato additives, with or without the addition of flour.

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

Frying technology for preparing mushroom soups is used quite often. This method is especially recommended if all the liquid was not removed from the mushrooms during freezing. In the process of frying 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 puree or cream soup great effort or special knowledge is not required - just using a blender or other equipment that can turn any soup into a creamy mass.

In this case, you can prepare each ingredient separately, then combining them in a blender, or cook the soup using any of the listed methods, making sure that the ratio of thick and liquid masses is approximately the same: this will allow you to achieve the thickness required for puree soups or creams .

The 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 using fish broths, but you have to choose which flavor to give preference to – fish or mushroom.

Mushrooms in soup can be used either as the main ingredient or as an additional one.

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

Compound:

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:

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

Recipe 2. Mushroom soup from frozen mushrooms with tomato dressing

List of ingredients:

Potatoes - 300 g

Flour for sauteing - 25 g

Carrots – 150 g

Oyster mushrooms, raw, 300 g

Tomato paste – 50 g

Mushroom powder to enhance flavor

Onion - 100 g

Meat broth (or mushroom) - 2 l

Oil, refined

Herbs, spices and salt

Water - 2.0 l

Preparation:

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

While the mushrooms are cooking, peel the onions, potatoes and carrots. Pour diced potatoes into 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 mixture into a saucepan with broth, add bay leaves and salt. After ten minutes, remove the pan with soup from the stove. When serving, garnish with herbs.

Recipe 3. Mushroom soup from frozen mushrooms, with zucchini

Product composition:

Milk 0.45 l

Zucchini, white - 250 g

Low-fat sour cream (15%) – 120 g

Oil, refined (for sautéing)

Onion - 200 g

Boiled champignons, frozen - 0.5 kg

Water (or meat broth)

Carrot 150 g

Herbs, spices, mushroom paste

Preparation:

Place the pots in the oven at 50°C to warm up. 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 sauté the carrots and then the onions. Pour mushrooms into sautéed vegetables and simmer. Then lay out the grated zucchini and add milk and salt. Place the contents in pots and pour hot broth or boiling water on top. Add sour cream to all the pots and place them in the oven, preheated to 210°C, for about half an hour. Before serving, directly in portioned pots, season with green parsley.

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

Product composition:

Water - 2.7 l

White, small beans 400 g

450-500 g fried mushrooms

Garlic - 1/2 medium head

Ghee 50 g

Oil, olive 100 ml

Dried mushrooms (powder)

Chili 1 pc.

Bay leaf, spices

Fresh parsley

Cooking method:

Boil the soaked beans (preferably let them sit overnight).

Season with two bay leaves and salt. Half the boiled beans should be chopped and put back into the pan. Crush the chili pepper and 2 medium cloves of garlic and fry in hot oil. After they turn golden, you need to take them out and throw them away, fry the mushrooms in this oil 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

Product 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 the pan so as to cover its bottom, throw in the onion and 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 into the same bowl, pour in the broth, bring to the desired taste and until the potatoes are ready.

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

Compound:

5 pieces. rye buns

500 ml heavy cream

Hard cheese, like Dutch 200 g

600 g frozen chanterelles (boiled)

600 g potatoes

Garlic - to taste

Sesame (for sprinkling)

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 and mushrooms in a blender, then add the heated cream. Cut off the top part of the bread, which will then become the “lid,” and remove the crumb. Do not thoroughly clean the bun: the bottom should not be damaged. Place the rolls on a baking sheet and place in the oven, preheated to 180 C. You want the rolls to brown and dry.

Mushroom soup. 5 simple recipes for making frozen mushroom soup

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

Recipe 7. Mushroom soup from frozen mushrooms, with cheese

Compound:

Frozen champignons (raw) 0.5 kg

Potatoes 400 g

Cheese, processed 4x50 g

Carrots 100 g

Pepper, salt

Oil (for sautéing)

Preparation:

Cook the diced potatoes. When the water boils, add the grated processed cheese and mix it very intensively. In order for the cheese to melt well, you should choose good quality cheeses. Defrost the mushrooms, chop them and fry them until the water has completely evaporated. When the moisture has evaporated, season with pepper and salt if necessary. Separately, sliced onions and grated carrots should be sautéed. Pour the prepared vegetables and mushrooms into the pan and let simmer for another 5-10 minutes.

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

Compound:

Frozen honey mushrooms, fried 450 g

Broth 2.7 l

Potatoes 300 g (2-3 pcs.)

Steamed 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

Preparation procedure:

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

Mushroom soup from frozen mushrooms - tricks and useful tips

The range of soups with mushrooms can be made more diverse with the help of dried fruits. Prunes and dried apricots go well with mushroom soup made from frozen mushrooms.

For edible mushrooms for soup, use tubular mushrooms with a firm texture.

If you prepare mushrooms for the winter yourself, then remember that they need to be collected away from the city, away from the highway, as they absorb all contaminants from the soil, air and water. When collecting mushrooms, unknown species, or those that you doubt, should be resolutely avoided, without even touching them with your hands. The best time to collect is early in the morning, when both the mushrooms and the ground are covered with dew.

You should buy mushrooms only from retail chains that have certificates. Never use the services of unfamiliar sellers at the market. Before cooking, sort the mushrooms again 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 won’t have to buy a special mushroom seasoning containing salt and preservatives, and mushroom dishes will always turn out aromatic, as if frozen mushrooms had just been brought from the forest.

Soak dried mushrooms in salted milk. They will swell and acquire a fresh smell.

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

Mushrooms contain almost no acid or sugar, so a small amount of these products will improve the taste of a mushroom dish.

Try to avoid eating too much mushrooms: they are difficult to digest, even if cooked correctly and very tasty.

When I feel sad and somehow internally chilly, I cook soup. I choose a simpler recipe so that I don’t have to stand at the stove for a long time - quickly chop everything up and then sit and wait for the soup to cook, inhaling the delicious aromas. Today I have a particularly fragrant soup made from frozen porcini mushrooms, a recipe with photos from the “couldn’t get simpler” category. The set of products is spartan - mushrooms, potatoes, onions, carrots, some seasonings and herbs. This is the recipe for a good mood. Don't believe me? And you try it. It’s enough to eat a bowl of this porcini mushroom soup and you’ll get a warm feeling that you’ve been well taken care of.

Mushroom soup from frozen mushrooms step by step recipes with photos

The taste of the soup depends entirely on the quality of the mushrooms. For me they are 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, and 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 into the forest to pick mushrooms as if they were harvesting, and whoever gets there first gets all the mushrooms. Strong, even boletus, without a single wormhole. We just managed to get out after the rain - and immediately put them in the basket. Mom froze them like that - whole, only she cleaned the legs a little from the turf and moss. All I have to do is defrost them, rinse them and cut them. Frozen mushrooms cook very quickly. 15 minutes - and the soup is ready.

Ingredients:

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

How to make frozen porcini mushroom soup

So, you and I have frozen mushrooms. They need to be transferred from the freezer to the refrigerator in advance so that they are completely thawed. Under no circumstances should mushrooms be placed in water - they will give the lion's share of their wonderful aroma to the water. And we need to preserve it as much as possible.

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

Pour vegetable oil into a frying pan or saucepan with a thick bottom. Add the onion and fry over low heat, stirring. Do not move away from the stove so that the onions do not burn. As soon as it becomes transparent, you will immediately need to add 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 don’t use the thawed water from under them, because it either needs to be filtered so that sand doesn’t squeak on my teeth, or drained. I’m not in the mood to do magic in the kitchen, so I wash the mushrooms, clean off the remaining turf and cut the mushrooms. If you want to get such distinct pieces, then cut off the stem about a centimeter from the cap and cut it into pieces a centimeter wide. And place the rest with the cap facing up. Cut it in half, and then take a half and cut it into neat pieces crosswise - you will get quarters with a distinct mushroom shape. Of course, this can only be organized if the boletus mushrooms are small.

Place the chopped mushrooms in a saucepan, mix with onions and carrots and fry for a couple more minutes.

All that was left was potatoes. We clean it and cut it into small pieces. I generally cut it into strips, like for frying, and then in half, because I don’t like large potato chunks floating in the soup. I like the potato pieces to fit in a tablespoon.

I take only 1 liter for this amount of food, because I like the soup to be rich in taste and have more thickness. You can take cold water or boil it in advance - then the soup will cook even faster.

Place the pan on the stove, add salt, bring to a boil, turn the heat up to a third, close the lid and cook for 10-15 minutes until the potatoes are boiled. At the end, add spices. Next, turn off the stove and let the soup brew for at least 20 minutes. Remember, the longer the soup sits, the more flavorful it becomes.

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

Mushrooms are a very satisfying and healthy product. Due to their high content of vitamins and various minerals, they have high nutritional value. Since mushrooms are a low-calorie food, dishes made from them are often included in various weight loss programs.

Lenten soups with mushrooms are a very simple and quick way to prepare a hearty lunch for the whole family. They are ideal for eating during Lent. They can be prepared all year round, using not only fresh and dried, but also pickled and salted mushrooms. Using simple and affordable products, you can prepare an excellent treat even for a holiday table, since the taste of such soups, without exaggeration, can be called truly exquisite.

Every housewife has her own favorite recipe for lean mushroom soup, each of which has its own special twist. Depending on the type of mushrooms chosen, the taste of the soup may differ slightly, so you can use any to your taste: white mushrooms, champignons, boletus.

Ingredients:

For Lenten Mushroom Champignon Soup:

Champignons - 200 gr
Potatoes - 2-3 pcs.
Onion - 1 piece
Carrots - 1 pc.
Tomatoes (tomato) - 1-2 pcs (1 tbsp. l)
Flour - 2 tbsp. l
Water - 1 l
Salt and spices - to taste
Fresh or dried herbs - 1 tsp

For lean pea soup with mushrooms:

Dried peas - 200 gr
Water - 2 l
Mushrooms - 100 gr
Potatoes - 2 pcs.
Onion - 1 piece
Carrots - 1 pc.
Vegetable oil - 2-3 tbsp. l
Salt and spices - to taste
Dill or parsley - to taste

For the Lenten Mushroom Noodle Soup:

Mushrooms - 200 gr
Onion - 1 piece
Carrots - 1 pc.
Vegetable oil - 1 tbsp. l
Noodles - 1 pack
Greens (chopped) - 1 tbsp. l

For lean mushroom and bean soup:

Beans - 1 cup
Potatoes - 3 pcs.
Onion - 1 piece
Mushrooms - 250 gr
Salt and spices - to taste
Greens - optional

For lean mushroom soup with buckwheat:

Mushrooms - 7 pcs
Potatoes - 1 pc.
Onion -1 pcs
Buckwheat - 3 tbsp. l
Salt - to taste
Vegetable oil - 1 tbsp. l

For lean mushroom soup with noodles

Champignons - 250-300 gr
Vermicelli - 1/2 cup
Carrots - 1 pc.
Potatoes - 3 pcs.
Onion - 1 piece
Water - 1.5 l
Salt and spices - to taste
Vegetable oil - 1-2 tbsp. l

For mushroom lean soup puree

Fresh mushrooms - 300 gr
Potatoes - 3 pcs.
Onion - 2 pcs.
Carrots - 1 pc.
Flour -3 tbsp. l
Vegetable oil -3 tbsp. l
Fresh or dried greens - to taste

How to make lean mushroom soup

Today, the most popular are champignons, which can be found in your local store all year round.

Unlike other types, these mushrooms do not require additional processing and cook very quickly. They can be prepared using any recipe for lean mushroom soup. Among other things, you should remember that some mushrooms can be deadly. If it is not possible to pick edible mushrooms yourself, the quality and safety of which you are 100% sure of, then it is best to buy champignons.

Lenten mushroom soup with champignons and potatoes

Peel onions, carrots and potatoes.

carrots - thin rings,

potatoes - cubes.

Pour a liter of water into a saucepan and bring to a boil over medium heat.

While the water is heating up, you need to prepare the frying. Pour a little vegetable oil into a frying pan, heat over medium heat and fry the onions and carrots.

Grind the tomatoes into a puree and add to the pan, simmer for a few minutes and remove from heat. Tomatoes can be taken either fresh or frozen, but can also be replaced with tomato paste.

Place potatoes and champignons in boiling water, add a little salt and cook over medium heat for 20-25 minutes until the potatoes are tender.

Add two tablespoons of wheat flour to the fried vegetables, mix well and transfer the frying to a saucepan. When adding vegetables, the soup will need to be stirred continuously to avoid the formation of flour lumps.

Bring the soup to a boil over medium heat and cook for another 10 minutes.

Wash fresh herbs and chop not very finely. If you don't have fresh herbs on hand, you can use a dried mixture.

A few minutes before the end of cooking, put the greens in the soup, let it boil, cover the pan with a lid and remove from the heat.

You can serve the lean mushroom soup made from champignons with potatoes to the table in about 5 minutes - during this time it will steep and will become more aromatic and tastier.

Lenten pea soup with mushrooms and herbs

In order for the peas to boil better, it is best to take split kernels rather than whole ones. Sort the peas, rinse to remove excess debris, cover with cold water and place over medium heat.

The cereal will cook well within an hour, so you will have enough time to prepare the frying.

Peel and wash potatoes, carrots and onions. Carrots can be grated on a coarse grater,

chop the onion into cubes,

and cut the potatoes into medium pieces.

Wash and finely chop fresh herbs; you can take dried mixtures, for example, Provençal herbs.

Clean fresh champignons well, wash and cut into thin pieces.

In a preheated frying pan, fry the onions and carrots for a few minutes.

Separately, fry the mushrooms until all the excess liquid is released.

When the peas are already soft, add potatoes to the boiling soup, add and reduce heat. Cook over medium heat for another 20 minutes until the potatoes are done.

Add fried vegetables, mushrooms and herbs to the soup, bring to a boil and cook for 5 minutes.

Cover the finished lean pea soup with mushrooms and herbs with a lid and leave on the stove or in a preheated oven for another 10 minutes to let it steep.

Before serving, add white bread croutons to each plate.

Lenten mushroom soup with noodles, onions and carrots

Wash fresh mushrooms, chop into thin slices, add cold water and cook over low heat.

If you are using dried mushrooms, you will need to soak them in water for 10-12 hours before preparing the soup.

Peel the onions and carrots and chop them as finely as possible. Carrots for soup can be grated.

Pour a little vegetable oil into a frying pan and fry the vegetables until golden brown.

When the soup boils, you can add salt, spices and noodles.

Boil for a few minutes, add herbs and remove from heat.

You can serve lean mushroom soup with noodles, onions and carrots with a fried piece of white bread.

Lenten mushroom soup with beans (dry or canned)

You can use regular dry beans or take a jar of ready-made canned ones. The dry one should be washed well, filled with cold water and soaked for 10-12 hours, then boiled in salted water until tender. Canned will help save time - before preparing lean mushroom soup, you just need to open the can and add it to the rest of the ingredients.

Peel, wash and cut the mushrooms into thin cubes.

Potatoes can be cut as desired - into cubes or cubes.

Place the mushrooms, beans, onions and potatoes in a saucepan, add hot water and cook over medium heat for less than half an hour - during this time the potatoes and mushrooms should be completely cooked.

Using a slotted spoon, remove the mushrooms and some of the beans and leave them for serving the finished dish. Using an immersion blender or a regular masher, mash the beans and potatoes into a puree.

When the entire soup has a uniform consistency, add mushrooms and some of the reserved beans, some herbs, salt and spices to taste and bring it to a boil over low heat.

Instead of fresh herbs, you can add a piece of grated cheese and white cheese croutons to lean mushroom soup with beans.

Recipe for lean mushroom soup with buckwheat

Wash fresh mushrooms, peel if necessary and chop into thin slices. Cut the onion into half rings, potatoes into medium cubes.

If you have ready-made mushroom broth, pour it into a saucepan and bring to a boil. If there is no broth, then pour clean water into a convenient pan, add the mushrooms and cook after boiling for 15-20 minutes. When the mushrooms are ready, add potatoes, onions and buckwheat.

At the very end of cooking, add salt to taste; if desired, you can add bay leaf and a little allspice.

To give lean mushroom soup with buckwheat a brighter aroma and taste, onions and mushrooms can be lightly fried in vegetable oil before cooking.

Lenten mushroom soup with noodles, carrots and onions

Peel the carrots and chop into thin strips or grate on a coarse grater. Cut the onions into rings or half rings.

Pour a little vegetable oil into a frying pan and lightly fry the onions and carrots - a few minutes are enough for the vegetables to soften.

Place the vegetables in a saucepan, add peeled and medium-sized potatoes, add water and cook for 20-25 minutes.

Wash the mushrooms, cut into slices or cubes, put some of them in a pan and cook together with vegetables, fry some in a frying pan until golden brown and set aside.

When the potatoes and mushrooms are ready, add vermicelli to the soup and continue cooking for another 5 minutes over high heat.

Add fried champignons to the prepared mushroom lean soup with noodles, carrots and onions, and you can serve.