Mushrooms differ from products of plant and animal origin, occupying a special niche. They fill the body's need for amino acids, without "giving" bad cholesterol. Including them in the diet will help to make it balanced while following diets, fasting, vegetarian food. To be able to eat these products year-round, they are harvested for the winter by drying, preserving or freezing. Mushroom soup from frozen mushrooms turns out to be tasty, fragrant, does not require much effort and time to cook. So that the use of this dish in food does not threaten trouble, you need to know some rules.

Cooking features

Frozen mushrooms can be purchased at the store or prepared for the winter with your own hands. Knowing a few points will make the soup of them tasty and healthy.

• Freezing your own mushrooms is worth it only if you are sure of their safety. Forest gifts growing near highways and in ecologically unfavorable zones do not meet these criteria.
• Not all mushrooms are suitable for making mushroom broth, but only the first category. White and champignons are especially good for this. It is advisable to freeze them fresh so that they give all their flavor to the soup when cooking. Other mushrooms should be boiled until tender before freezing. If this was not done before freezing, then before cooking mushrooms (except champignons, mushrooms, chanterelles, honey agaric, boletus, boletus) will have to be boiled separately for 40 minutes.
• Mushrooms cannot be frozen and thawed repeatedly, so they must be divided into medium-sized portions before being placed in the freezer. If, after defrosting the mushrooms, you could not use them all, then the leftovers will have to be thrown away.
• When purchasing frozen mushrooms from the store, try to make sure they have not been defrosted. The presence of snow or water in the package indicates that the product was stored incorrectly, it is better to refrain from buying it.
• Do not add a lot of spices to mushroom soup. Mushrooms themselves have a pronounced aroma that does not need to be supplemented. Fresh greens will help to shade it, emphasize - cream, butter, cheese. You can put a little pepper, bay leaf.
• Soup from frozen mushrooms can turn out to be insipid, since they do not contain sugars, salts, acids. To improve the taste of the first course, you can add a little sugar, tomatoes, pickles to it, season it with sour cream, garnish with a slice of lemon.

Mushroom soup can be cooked using various technologies. In some cases, the broth is boiled separately, after adding the ingredients to it. Mushroom broth, water, as well as vegetable, meat, chicken broths can be taken as a basis. There are recipes that use milk as a liquid base. Delicious from mushrooms, soups of a creamy consistency are obtained, thickened with flour, melted cheese or other products. The technology for making frozen mushroom soup will depend on the specific recipe.

Easy frozen mushroom soup recipe

• frozen mushrooms (porcini, champignons, chanterelles, mushrooms) - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• potatoes - 0.5 kg;
• butter - as needed;
• salt, pepper - to taste;
• water - 1.5 l.

Cooking method:

• Mushrooms, without defrosting, pour into a saucepan, fill with water and put on slow fire.
• Peel potatoes, cut into small cubes.
• When the water in the pot with mushrooms boils, dip the potatoes into it.
• Peel carrots, chop coarse grater.
• Remove the husk from the bulb. Cut the vegetable into small pieces.
• Melt the butter in a frying pan, put the onion. Fry it until golden brown.
• Add carrots, fry it with onions for 5 minutes.
• 10-15 minutes after laying the potatoes, add vegetable fry to the soup. Salt and pepper it to taste. Boil 5 minutes.

When serving, season the soup with sour cream, sprinkle with herbs. If you do not eat animal products, instead of butter you can use vegetable, replace sour cream with a thin slice of lemon, a small spoonful of tomato puree.

Chicken and frozen mushroom soup in a slow cooker

• chicken leg - 0.25 kg;
• frozen porcini mushrooms - 0.2 kg;
• water - 2 l;
• sweet pepper - 0.2 kg;
• carrots - 100 g;
• onions - 100 g;
• potatoes - 0.4 kg;
• vegetable oil- 40 ml;
• salt, pepper - to taste.

Cooking method:

• Wash the leg, put on the bottom of the multicooker container, fill with water.
• Start the Soup program by setting the timer to 1 hour.
• Peel the carrots, cut into small cubes or straws.
• Also chop the onion.
• Pepper free from seeds, cut into strips.
• 40 minutes after the start of the program, take out the leg, put in the broth potatoes peeled and cut into cubes of one and a half centimeters, frozen porcini mushrooms. If they are frozen whole, let them thaw, chop, and only then put them in the broth. Salt, pepper, cook until the end of the program.
• Pour the soup into a separate bowl.
• Separate the chicken meat from the bones, cut into small pieces, dip into the soup.
• Wash the bowl of the multicooker, wipe dry with a towel.
• Pour oil into the bottom, set the program "Frying" or "Baking".
• Put carrots and onions in the multicooker bowl, fry them for 10 minutes.
• Add pepper, continue frying for 5 minutes.
• Pour the roasted vegetables over the soup. Change the program by selecting a mode that allows you to cook first courses. Boil for 1 minute, then leave for 10 minutes in the heating mode.

Soup according to this recipe can be prepared not only from mushrooms, but also from champignons. The aroma and taste will then be less expressive, but pleasant.

Mushroom cream soup with frozen champignons

• milk - 1.5 l;
• frozen champignons - 0.5 kg;
• potatoes - 0.5 kg;
• butter - 50 g;
• mushroom seasoning (optional) - to taste;
• salt, pepper, fresh herbs - to taste.

Cooking method:

• Defrost the mushrooms. Place in a sieve to drain excess liquid.
• Fry in butter, sprinkling with seasoning to enhance the taste and aroma.
• Peel the potatoes, cut into cubes, put in a saucepan.
• Pour in water and boil until soft.
• Drain the water, add a glass of water and mushrooms. Blend with an immersion blender until smooth, return to stovetop.
• While whisking and warming, add the remaining milk. Part of it can be replaced with cream for an even more delicate taste.
• Salt, season to taste, add finely chopped greens with a knife. Bring to a boil and pour into bowls.

To give the soup a slight sourness, you can put a slice of lemon or tomato in it. It goes well with olives, which can be added to each plate separately, cut into thin rings.

Mushroom soup from frozen mushrooms with tomatoes

• frozen mushrooms (preferably champignons) - 0.5 kg;
• water or meat broth - 2 l;
• onions - 150 g;
• potatoes - 0.3 kg;
• meat or chicken (boiled) - 0.2 kg;
• tomatoes - 0.3 kg;
• greens, salt, pepper - to taste;
• vegetable oil - as needed.

Cooking method:

• Defrost the mushrooms. When excess liquid drains from them, cut them into small cubes.
• Cut the boiled meat into the same pieces.
• Pour boiling water over the tomatoes, remove the skin from them. Cut out the seals in the area of ​​​​the stalks. Cut the tomato pulp into slices.
• Onion, freeing from the husk, cut into thin half rings.
• Peel the potatoes, cut into medium-sized cubes.
• Heat oil in the bottom of a non-stick pan. Put the onion in it, fry until golden brown.
• Add mushrooms. Fry for 5 minutes.
• Add tomatoes. Fry them for 5 minutes along with mushrooms and onions.
• Put the potatoes and meat in a saucepan, pour the broth.
• Bring to a boil and cook for 15-20 minutes.
• Let it stand under closed lid.

If you use water instead of broth, do not forget to salt the soup, add pepper to it. The taste of the soup made according to this recipe is a little unusual, but pleasant and harmonious. If you want the dish to be more satisfying, add a handful of buckwheat or millet to it along with potatoes.

Mushroom soup from frozen mushrooms can be prepared according to various recipes. All variants of the first course will have a unique taste, which depends not only on the recipe, but also on the technology.

Mushrooms are a versatile culinary product. They are harmoniously combined with a variety of ingredients, with all types of meat, vegetables and any kind of pasta. They can be consumed fresh, pickled, fried, frozen and dried. Even equally, these gifts of the forest are 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 its tone, and normalizes the thyroid gland.

You can not store fresh mushrooms for a long time in the refrigerator, their use after that can cause eating disorders. Drying will keep them for a long time, but they lose a lot of useful qualities. To save them, it is better to freeze the mushrooms. They can stay in the freezer for a long time without losing their usefulness.

There are many recipes for mushroom soups, and a large part of them are designed to cook a dish using frozen mushrooms. Professional chefs say that it is best to use forest mushrooms. They have the most rich taste and aroma.

Ingredients

To prepare mushroom soup from frozen mushrooms, we need:

• one and a half liters of pure water. Can be used to make meat broth;
• one large carrot;
• two or three bay leaves;
• two bulbs;
• four potatoes;
• two tablespoons of vegetable oil;
• greenery if desired.

Cooking method

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

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

You can also use beans in this recipe. To do 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 put into the pot last, three minutes before the soup is turned off. This is enough time for her to prepare. If put earlier, it will boil.

Mushroom soup with chicken breast

Chicken goes well with mushrooms. Soup cooked in chicken broth is rich and tasty. It is suitable for those who are on a diet, but do not want to give up eating meat dishes.

Ingredients:

• one and a half liters of clean water;
• half a kilogram of chicken breast;
• 300-350 grams of frozen mushrooms;
• four potatoes;
• one large carrot;
• two bulbs;
• vegetable oil;
• greenery if desired.

We will not have time to look back, as soon as the summer mushroom time comes. How we look forward to this time! After all, there will be an opportunity not only to walk in the forest, breathe fresh air, listen to birdsong, but also “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 picker and cook the roast. And what a smell is spreading through the kitchen at that moment! Oh, I just dreamed and almost presented everything live.

But it 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 the stocks have already run out, then it doesn’t matter, now you can buy frozen champignons in the store all year round, however, as well as fresh ones. And not only champignons, there are also chanterelles and boletus.

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

Frozen Mushroom Soup - Classic Step by Step Recipe

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

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

And of course, don't forget the mushrooms. Everything will turn out from them at the highest level. And today one of them will be a delicious recipe.

We will need:

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

Cooking:

1. Peel potatoes and cut into long strips of medium size. 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 for Korean carrots. So it will turn out thin and will not need to be kept on fire for a long time. And that means more vitamins will be preserved.

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

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

Put the 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 more stewed than fried.

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

If they are thawed, they will soften, lose their structure. In addition, they will have a double load, first defrost, then cook. And when you put them right in the frozen state, they retain their appearance better and turn out to be tastier.

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 simmer for 15 minutes.

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

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

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

But if you think that pepper is superfluous 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 a minimum and simmer until tender, 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 with mushrooms are ready. Now you can add the stewed vegetables to the pan. Mix and let boil. Taste the broth, is there enough salt, if not, add salt to taste.

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

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

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

I have another similar option in one of my articles. There you can read. And of course, not only to read, but also to 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 vermicelli. Its difference from the first option is that we will not do any roasting beforehand.

This soup is best cooked in one go. If you want to cook it for two days, then in this case, roast 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 salty.

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 gr (small)
• salt - to taste

Cooking:

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

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

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

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

3. In the meantime, cut the potatoes into cubes. Peel the onion, but don't cut it. You can immediately send it to the pan to the whole chicken. Let it boil, and give its juice to the broth.

4. Cut carrots into smaller pieces. You can also grate it, but it’s better to cut it all the same, or use a grater for Korean carrots to make the soup look prettier.

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

6. Then add frozen mushrooms.

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

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

Otherwise, the broth will turn cloudy.

8. The foam was removed, you can immediately put the chopped carrots into the pan. Boil everything together for 15 minutes.

9. Prepare vermicelli, it is better if it is small. Our soup is already quite thick, so we will not thicken it even more. For the same reason, vermicelli is added quite a bit.

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

10. Cook vermicelli until tender. I won't give the time because I don't know which variety you will use. I cooked 6-7 minutes.

11. Taste the broth, if salt is not enough, then it can be added.

We do not add spices, pepper and bay leaf, 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. In the meantime, set the table. Put sour cream and cook greens.

Since mushroom soups turn out a little 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 the taste.

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

The soup turned out very fragrant, 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, fragrant and tasty on their own. But in combination with cheese, especially with melted cheese, it just turns out to be an “explosion of taste”.

Moreover, all today's recipes are a match for him.

Creamy taste combined with the most delicate champignons makes this soup simply unforgettable in taste.

And if you break through the contents with a blender, you will also get a delicious one. By clicking on the link, you will find another recipe for frozen mushrooms.

And also I would like to bring to your attention a very interesting recipe for mushroom soup from the site http://willcomfort.ru. I know many recipes for soups, but this is the first time I have met 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 delicious, choose any and you can't go wrong!

Cook and eat healthy.

Bon Appetit!

Mushroom soup made from frozen champignons turns out fragrant, tasty, like fresh mushrooms, but with sour cream - who can resist this magical smell from the kitchen? Fresh mushrooms are a seasonal product that passes very quickly. That is why freezing is the most ideal option for storing mushrooms. This appetizing first course with champignons is a popular one as it can be prepared quickly all year round.

Mushrooms are the perfect addition to any soup. Vegetarians can make this soup without meat, meat eaters with veal, chicken, pork, beef or any other type of meat. You can take any mushrooms: champignons, porcini mushrooms, chanterelles, honey mushrooms. Assorted different types are also suitable, and they can be frozen mixed. A light, appetizing mushroom soup is prepared with potatoes, vermicelli, and in combination with cheese, it turns out just the magic of taste. Choose a mushroom soup recipe of your choice from this post and cook. The result is a delightful aroma for the whole house and a great mood! Delicious recipes for borscht, sorrel soup and okroshka will also help you diversify the menu.

Mushroom soup can be easily prepared with both frozen and fresh mushrooms.
Ingredients:
Potatoes - 5 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Frozen champignons - 1 pack (400 g)
Butter for frying
Sour cream to taste

Cooking:

Mushrooms without defrosting, put in boiling water. After boiling, cook for another 15 minutes. Then add the diced potatoes to the pot.

Fry finely chopped onions and carrots in butter and add to the soup. If you love the taste of real fresh vegetables, just put them in the pan with the potatoes without frying.

When the soup boils, you will need to add salt and spices to taste. Bring the soup to readiness for another 15-20 minutes. Remove from stove, let stand covered.

Before serving, you can add chopped greens and sour cream. Bon Appetit!

On a note
Housewives are often interested in how much frozen champignons are boiled in soup. The cooking time varies depending on the cooking method. If mushrooms are initially fried with vegetable frying, and then boiled in broth, then the process of their readiness will be completed in 10 minutes. If the frozen champignons are immediately sent to the pan, then cooking will take a little longer. 20 to 25 minutes.

Mushroom soup with vermicelli

With only 400 grams of any frozen mushrooms and one hour of free time, you can make a hearty and flavorful dish. At the same time, soup components can be replaced, frozen or fresh mushrooms, vermicelli or noodles, spaghetti.
Ingredients:
Frozen mushrooms - 400 g
Water - 2.5 l
Onion - 2 pcs.
Carrots - 2 pcs.
Vermicelli - 100 g
Olive oil - 70 ml
Salt - to taste
Pepper - to taste
Dill sprigs - 3 pcs.
Sour cream - 3 tbsp. l.

Cooking:

Prepare frozen mushrooms: leave them in hot water for 20 minutes, then peel and chop.

Peel carrots and onions. Grind the carrots on a coarse grater, finely chop the onion.

Heat up a frying pan and fry chopped mushrooms in olive oil over medium heat for 10 minutes.

Without turning off the heat, remove the mushrooms from the pan and fry the onion in it until lightly transparent. Add carrots to the onion and fry for 7 minutes. Then add mushrooms, salt, pepper to them again and mix.

Next, start preparing the soup itself. To do this, put water in a saucepan on fire and after it boils, add mushrooms, onions and carrots. Cook for 15 minutes, stirring the ingredients constantly. Don't forget to add salt and pepper.

Add the vermicelli to the soup and cook for another 15 minutes.

Decorate the dish when the soup is already in the bowls.

To do this, you can use chopped dill and a spoonful of sour cream. Bon Appetit!

How to cook mushroom soup

To make a puree soup, you can add grated processed cheese to it and grind all the ingredients after cooking in a blender until smooth. After that, you need to cook it for another 5-7 minutes, without bringing the soup to a boil. But even without this, the soup will be very tasty.

This mushroom soup can be made with both potatoes and meat. To do this, you need potatoes (4 pcs.) And any meat: veal, pork. You can also use beef, but it will take longer to cook, this must be taken into account. Chicken fillet is the best. It is on the broth that the soup will come out richer. To do this, the water must initially be put on fire with chopped meat. After the water boils, you need to add potatoes (previously peeled and diced) to the chicken broth. Bouillon cubes do not interfere with the aroma. Then cook everything as described in the previous recipe above. For lovers of mushroom soups, I suggest that you look at the blog of my colleague Margarita for mouth-watering recipes for mushroom puree soup.

Video recipe on how to cook frozen mushroom soup with melted cheese

Bon Appetit!

Advice
What meat is suitable for mushroom soup? Chicken broth is considered the best, so give preference to chicken or turkey. But if you want a fatter and richer broth, then pork and beef will do.

Frozen champignon soup with chicken and cream

In winter, hot mushroom broth with chicken and homemade vermicelli or noodles will be very nutritious. It will give you strength, vitality and energy. Cooking delicious stew, for example, with champignons, at home in a saucepan or slow cooker is easy and fast.

Ingredients:
Chicken - 350 g
Carrot - 1 pc.
Large onion - 1 pc.
Frozen champignons - 300 g
Rice - 50 g
Bay leaf - 3 pcs.
Vegetable oil - 2 tbsp. l.
Cream 20% fat - 150 g
Premium flour - 2 tbsp. l.
Water - 3.5 l
Salt to taste
Black ground pepper to taste
Spices and seasonings for soups
Frozen or fresh parsley - 1 bunch

How to cook mushroom soup with chicken broth with cream

Remove skin from onion. Cut into half rings or neat cubes.

Grate peeled carrots on a coarse grater.

Grease the pan with vegetable oil. To put on medium fire. Throw in the onion. Fry until golden. Next put the carrots. Stirring regularly, simmer until the vegetable is soft. Add frozen mushrooms to carrots and onions.
If the mushrooms were cut into slices before freezing, then it is not necessary to defrost them first. The water will evaporate during the simmer. Continue cooking for another 5-7 minutes. Turn off the gas. Postpone frying.

Pour boiling water over rice.

Cut the chicken into pieces. Transfer to the bottom of a deep saucepan. Fill with purified water. Add lavrushka leaves. Place the dishes on a large fire. After boiling, make the gas to "minimum", cook for 20 minutes. Do not forget to remove the meat "shumok" from time to time.

When the broth boils, turn off the gas. Strain the liquid through a sieve or cheesecloth. Set aside the chicken. Wash the pot well, dry with a towel. Pour chicken stock back into it. Put on fire.

Throw pre-washed rice into the boiling liquid. Cook for 10 minutes over medium heat with the lid open.

Then send the roast. Continue cooking 7 minutes.

Cooking cream and flour sauce

While the ingredients are cooking, prepare the cream and flour mixture. Mix them together and beat thoroughly with a whisk until a smooth puree. This must be done without lumps. If they are still there, it will be right to strain.

Pour the sauce into the boiling broth. Salt, pepper, add Provence herbs, spices or seasonings, if desired.

Finely chop the greens, add to the pan. Stir in the soup. Put out the fire. Close the lid. Leave on the stove for another 20 minutes. Bon Appetit!

Advice
After cooking is completed, pour the delicious frozen mushroom soup into plates or bowls. Serve with homemade crackers, rye bread or meat or vegetable skewers. The dish will acquire a special taste if sour cream is added.

Mushroom soup from frozen champignons with pearl barley

Mushroom soup made from frozen champignons with barley turns out to be very satisfying and rich. This dish is an amazing combination of not only tasty, but also healthy products. And its aroma will not leave indifferent any connoisseur of this delicacy.
Ingredients:
Frozen champignons - 350 g
Pearl barley - 150 g
Olive oil - 50 g
Parsley sprigs - 2 pcs.
Onion - 1 pc.
Bay leaf - 3 pcs.
Water - 3 l
Salt to taste
Ground pepper to taste

How to cook frozen mushroom soup with barley

Peel and finely chop the onion, carrot. Also chop the parsley.

Defrost mushrooms, rinse several times and crumble into pieces, if required. Put them in a pot of water, bring to a boil and cook for another 15 minutes. Then you need to remove the foam from the broth and throw a bay leaf into it. After that, get the mushrooms and transfer to a separate bowl.

Add barley to a pot of water and cook for about 35 minutes.

Saute onion in olive oil for 10-15 minutes. Fry the mushrooms in the remaining oil after that for 10 minutes, stirring constantly. Add onion, salt, pepper again and mix.

Put the resulting mixture into a saucepan with almost ready pearl barley, continuing to cook the soup for another 15 minutes.

Season the dish with salt and pepper, boil for another 3-5 minutes. Then add parsley.

It is better to serve the soup immediately after cooking, after leaving it for 15 minutes to brew under the lid. It also goes well with other components of the dish boiled rice, which some cooks put instead of pearl barley. Bon Appetit!

Advice
Barley must be left in cold water for 30 minutes before cooking. Then pour boiling water for another 1 hour. Thanks to this, the cereal will be cleaned and steamed.

Assorted soup with mushrooms and lentils

Delicious soup of frozen mushrooms with red lentils is prepared simply and quickly.
Ingredients:
Mushrooms (honey mushrooms and champignons) frozen - 300 g
Dry mushrooms - 5 pcs.
Onion - 1/2 pc.
Carrot - 1 pc.
Potatoes - 2-3 pcs.
Red lentils - 3 tbsp. l.
Broth - 1.5-2 liters
Salt to taste
Vegetable oil
Parsley dill
Garlic - 1 clove

How to cook soup

Fry chopped onions and carrots in vegetable oil.

Add frozen mushrooms. You can add a few more soaked dry mushrooms for taste. Simmer for 10 minutes.

Pour in hot mushroom broth. You can also use meat broth. Add also filtered water in which dry mushrooms were soaked. Add diced potatoes and red lentils. Cook for 20 minutes. When the soup is ready, add chopped parsley and dill, as well as a chopped clove of garlic. Let stand covered for 10 minutes.

Serve with sour cream. Bon Appetit!

Video recipe on how to cook delicious mushroom soup with cream in a Redmond slow cooker

Bon Appetit!

This is how you can quickly cook a very hearty mushroom soup from frozen champignons, which perfectly diversifies the daily diet and will delight the whole family with its aroma.

Autumn is coming and most often now they look at how to cook and or how to cook,

It will also come in handy for picnics in nature. And in the heat, it’s important to use kvass, kefir, mineral water, whey, yogurt, ayran, lemon juice and water. Cook with pleasure! See you again on my blog.

As for Russian cuisine, any soups in it, without exception, are 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 spring thunderstorms to the very frosts, mushroom pickers walk along the forest paths in search of their collecting happiness - a craft known to mankind since ancient times. And the forest does not skimp, making it possible to stock up for future use with mushrooms and saffron mushrooms, butterflies and mushrooms, milk mushrooms and chanterelles, aspen mushrooms, volnushki, 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. Mushroom soup from semi-finished products is cooked much faster.

Mushroom soup from frozen mushrooms - general technological principles

Speaking about the technology of mushroom soup from frozen mushrooms, first of all, let's pay attention to the main component - mushrooms, and only then we will talk about 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 Lent replace meat products. For example, minced mushrooms with the addition of garlic and some spices taste little different from minced meat made from meat. Mushrooms quickly saturate the body without creating problems to combat excess calories. But, at the same time, mushroom soup can be a high-calorie dish, depending on the method of its preparation. And this - main secret of the product.

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. It is surprising that vitamins, proteins and other elements are contained in absolutely the same amount in a large and small mushroom, and the difference in size lies in the volume of water contained in them. So it does not make sense to wander 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 worm mushrooms are more common 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 molecules of the fungus.

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

The next question is combination of mushrooms with other products. The main difference between the 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. Put aside seasonings with a very spicy and persistent smell. Very carefully, to only emphasize the smell, add bay leaves, dill, parsley, garlic and onions to the soup. Enhance and especially emphasize the mushroom aroma of dairy products. Mushrooms do not contain acid, and to give the appropriate taste, they can be seasoned with sour cream. But remember that chopped mushrooms with sour cream are high-calorie foods. You can, to give a sour taste, use tomato paste or dry white wine.

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.

It will be very useful to use dry mushroom powder, which will enhance the flavor 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 consider that mushrooms are significantly reduced in size during cooking, as they consist mainly of water, which will evaporate during the cooking process. Therefore, slicing mushrooms should not be done too small.

Now let's pay attention to the ways of freezing mushrooms, which are important for the first dish 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. 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 mushrooms are bought in a supermarket, it is unlikely that poisonous ones will come across 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 mode has been violated, and such a product is not worth buying. For the same reason, mushrooms are frozen in small portions, for each use as needed. If thawed fresh mushrooms were not cooked immediately, then it is better to throw them away.

Of all the known methods, it is most often used for mushroom soups. hot soup 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, stretching. 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 on 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 chilled and strained mushroom broth is poured into small containers, on which sealed plastic bags are first put on. By the way, you can make any broth perfectly transparent using the method of freezing it. To remove 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 out 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.

Soup filling, using sautéed vegetables, tomato supplements, with or without flour.

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

Roasting technology for the preparation of mushroom soups is used quite often. In particular, this method is 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.

To prepare soup puree or cream great 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, then combining them in a blender, or cook the soup in any of the listed ways, making sure that the ratio of thick and liquid mass is approximately the same: this will achieve the density 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 on fish broths, but at the same time you have to choose which flavor to give preference to - fish or mushroom.

Mushrooms in the soup can be used both as the main ingredient and as an additional one.

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

To serve - dill greens.

Cooking:

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

Recipe 2. Mushroom soup from frozen mushrooms with tomato dressing

List of ingredients:

Potato - 300 g

Flour for sauteing - 25 g

Carrots - 150 g

Oyster mushrooms, raw, 300 g

Tomato paste - 50 g

Mushroom powder for flavor enhancement

Onion - 100 g

Meat broth (or mushroom) - 2 l

Oil, refined

Greens, spices and salt

Water - 2.0 l

Cooking:

Boil chopped, frozen oyster mushrooms for ten minutes. Drain the water, wash the mushrooms under running water and pour 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 cooking, peel the onions, potatoes and carrots. Pour the diced potatoes into the boiling mushroom broth. Pour chopped onions into a frying pan with hot oil and fry until transparent, then add grated carrots, sauté until soft and pour about a glass of mushroom broth combined with flour and tomato paste. Pour passerovka into a saucepan with broth, add bay leaves and salt. After ten minutes, remove the pot of soup from the stove. Garnish with herbs when serving.

Recipe 3. Mushroom soup from frozen mushrooms, with zucchini

Composition of products:

Milk 0.45 l

Zucchini, white - 250 g

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

Oil, refined (for browning)

Onion - 200 g

Boiled champignons, frozen - 0.5 kg

Water (or meat broth)

Carrot 150 g

Greens, spices, mushroom paste

Cooking:

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. Saute carrots in hot oil first, then onions. Pour mushrooms into browned vegetables and simmer. Then spread the grated zucchini and pour milk and salt. We spread the contents in pots and pour hot broth or boiling water on top. Add sour cream to all the pots and put them in the oven, heated 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

Composition of products:

Water - 2.7 l

White, small beans 400 g

450-500 g 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:

Soaked beans (it is desirable that she stood overnight) boil. Season with two bay leaves and salt. Half of the boiled beans should be slaughtered and put back into the pan. Crush the chili pepper and 2 medium cloves of garlic and fry in hot oil. After they become golden, they need to be taken out and thrown away, and 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

Composition of products:

Broth, meat 2.0 l

Peeled potatoes - 200 -300 g

Garlic 2 cloves

500 gr. mushrooms

2 pcs. red tomatoes (large)

200 g boiled chicken fillet

Refined oil (for frying)

Spices, salt

Cooking:

Pour a little oil into the pan so as to cover its bottom, throw onion, chopped garlic, fry them until transparent. Add chopped mushrooms, salt and pepper. Then add 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

Composition:

5 pieces. rye buns

500 ml heavy cream

Hard cheese, Dutch type 200 g

600 g frozen chanterelles (boiled)

600 g potatoes

Garlic - to taste

Sesame (for sprinkling)

Salt, mushroom powder

Cooking:

Cut potatoes into cubes and boil. 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. The upper part is cut off from the bread, which will then become a “lid”, take out the crumb. Do not thoroughly clean the roll: the bottom should not be damaged. Put the rolls on a baking sheet and send them to the oven, heated to 180 C. It is necessary that the rolls are browned and dried. Mix garlic and vegetable oil and grease the middle of the roll and the “lid” with the mixture. Pour the soup into rolls, sprinkle with cheese on top, cover with a “lid” sprinkled with sesame seeds on top, and you can serve.

Recipe 7. Mushroom soup from frozen mushrooms, with cheese

Composition:

Frozen champignons (raw) 0.5 kg

Potato 400 g

Cheese, processed 4x50 g

Carrot 100 g

Pepper, salt

Oil (for sauteing)

Cooking:

Boil diced potatoes. When the water boils, pour 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 and set them to fry until the water has completely evaporated. When the moisture has evaporated, season, if necessary, with pepper and salt. Separately, sliced ​​onions and grated carrots should be sautéed. Pour the prepared vegetables and mushrooms into the pan and let it boil for another 5-10 minutes.

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

Composition:

Frozen 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 browning - 30-40 g each

Sour cream 50-75 g

Milk 250 ml

Bay leaf

Cooking order:

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

Frozen Mushroom Soup - Tricks and Useful Tips

The assortment of soups with mushrooms can be made more diverse with the help of dried fruits. Prunes and dried apricots are excellent for mushroom soup made from frozen mushrooms.

For edible soup mushrooms, use tubular mushrooms with a dense texture.

If you are harvesting 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 the pollution from the soil, air and water. When picking mushrooms, unknown species, or those that you doubt, must be decisively bypassed, without even touching them with your hands. The best time to harvest 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. In no case do not use the services of unfamiliar sellers in the market. Sort the mushrooms again before cooking to make sure they are safe.

For mushroom broths, only porcini mushrooms or champignons are suitable.

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 fragrant, as if frozen mushrooms were just 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 an unopened hat. Under it are spore-bearing plates or a sponge, into which sand and insects fall when the cap is opened. This saves time when processing mushrooms.

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

Try to avoid over-consumption of mushrooms: they are difficult to digest, even when cooked properly and very tasty.