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Mushroom soup with frozen mushrooms with potatoes. Mushroom soup from frozen mushrooms: cooking features, recipes and reviews

For the preparation of the first course, you can use any mushrooms: fresh, dried or frozen. Today in any store there is a huge selection of frozen products, including honey mushrooms, champignons and others. Forest mushrooms... A special place in the mushroom basket is occupied by porcini mushrooms, from which you can prepare first and second courses, roasts, pies and pies. Frozen mushrooms in sealed packaging can be stored for 6-12 months in the refrigerator at low temperatures... Agree, it's very convenient - you buy a bag or two of porcini mushrooms in the freezer, send them to the refrigerator, take them out at any time and cook, for example, mushroom soup with porcini mushrooms. The recipe is simple, even a schoolboy can cook soup from frozen mushrooms, provided that the stove is carefully handled.

How to make frozen porcini mushroom soup with rice

The main secret of this soup is not only in the simplicity of its preparation, but also in the fact that this first course has a rich taste and thick consistency due to the combination of mushrooms, potatoes and rice. The soup can not be infused for an hour or two, but serve immediately - the taste and texture will be excellent.

For lovers, you can add fried onions and carrots to the soup, but this is not necessary.
Add a spoonful of thick sour cream to each serving of mushroom soup, green onions or fresh herbs.

Ingredients:

  • frozen porcini mushrooms - packing 400-500 g,
  • potatoes - 2-3 tubers,
  • Krasnodar white rice - 1-2 tbsp. spoons without tops,
  • salt - a pinch
  • green onion, fresh herbs+ sour cream.

Cooking process:

Pour 1.5 liters of clean cold water... Put on fire, bring water to a boil.

Pour frozen mushrooms into a saucepan. If the mushrooms are in a sealed package, you do not need to wash them. Frozen whites bought in bulk must be rinsed under cold running water several times.

Cook over medium heat for 10-15 minutes with the lid half closed. Remove the foam.

Add rice to the boiling mushroom broth.

Then wash, peel and chop the potatoes. Add to soup 5 minutes after rice.

Cook for another 15 minutes over medium-low heat until potatoes are tender. At this point, the soup should be boiling, but not actively boiling.

Salt the soup to taste five minutes before the end of cooking.

After 30-35 minutes from the start of cooking on the stove, the mushroom soup from frozen porcini mushrooms is ready!


Easy cooking and bon appetit!

How to cook tasty soup from frozen mushrooms to readers of the site Good recipes told Polina Kalinina, recipe and author's photo.

Mushroom soup frozen mushrooms is an amazing dish. It has a unique aroma. This soup smells like autumn and forest. It is low in calories, but at the same time satisfying. The proposed recipe for mushroom soup is simple, like everything is perfect.

Frozen mushrooms are high in fiber, vegetable protein and carbohydrates, which explains their high energy value combined with low calorie content. Not one dietary recipe or lean dishes based precisely on these properties of "vegetable meat".

Mushroom preparation

Frozen mushroom soup is prepared ahead of time. The recipe is based on the use of frozen forest delicacies, which should be prepared in advance, in season - in late summer and autumn.

For this it is best to take:

The golden rule of working with such delicacies from the forest: we have collected it today, and we are processing it today. For freezing, you need to select whole strong specimens, but not rotten in any way. A very beautiful mushroom soup from frozen mushrooms is obtained if you select small neat mushrooms.

  • Frozen Forest Mushroom Recipe:
  • raw materials should be cleaned of grass, earth. Butterlets are freed from the skin;
  • the whole mass is washed in running water;
  • mushrooms are placed in a pot of water and boiled in boiling water for 5 minutes;
  • then the water is drained;
  • the contents of the pan are reclined in a colander;
  • the mass is laid out on a napkin, where it has to cool down and dry a little;
  • mushrooms are laid out on flat plates separately from each other and placed in the freezer. Each piece must be frozen separately;
  • after an hour, the mass is divided into portions based on the volume required for one dish, placed in plastic bags and returned to the freezer.

At a temperature of -18 ° C, such workpieces are stored for up to six months. After the water begins to destroy the fungal fiber, depriving the product of it useful properties.

Preparing a semi-finished product for cooking consists in defrosting the required volume in a natural way. Re-freezing is not possible. The thawed mass cannot be stored in the refrigerator, it should be fully used on the same day.

Ingredients

The recipe assumes that for frozen mushroom soup you need to prepare:

  • frozen mushrooms - 300 g;
  • potatoes - 2 tubers;
  • flour - 1-2 tbsp. l .;
  • onion - 1 head;
  • carrots - 1 pc.;
  • water -1.5 l;
  • sunflower oil - 20-30 g;
  • bay leaf - 1 pc .;
  • black peppercorns - 3 pcs.;
  • salt to taste;
  • greens.

This recipe yields 2 servings.

The cooking time is 60 minutes.

Sequence of work

Frozen mushroom mushroom soup is prepared as follows:


The preparation is complete. A delicious dish, the recipe of which is the pride of Russian cuisine, is ready to eat ..

To always be on the table healthy food, wise housewives make various preparations in advance. Thanks to such reserves, you can prepare mushroom soup from frozen mushrooms at any time of the year. Who does not agree that mushrooms are wonderfully combined with meat products, vegetables, cereals and pasta. In addition, they retain their properties well even when frozen. Truly it is universal product, which almost no one refuses. - delicious recipe on our website.

Useful properties of frozen mushrooms

Since the time freezers became available to ordinary housewives, dining table mushrooms appeared. Regardless of the time of year, women can stock up on food to cook frozen mushroom soup for their family. After all, even in this form, they retain a number of useful elements:

  • vitamins: A, E, PP, D and group B;
  • trace elements: potassium, phosphorus, iron, iodine;
  • different types of proteins (even more than in beef);
  • essential oils;
  • fatty acid.

If the first dish of frozen mushrooms is regularly on the table, there is a chance to strengthen the nail plate and hair. And the thyroid gland normalizes its work, which has a beneficial effect on the entire body. Those who have tried this wonderful dish have convinced themselves from their own experience. How to prepare excellent mushroom soup from frozen mushrooms? Simple tips will help even inexperienced cooks.

When freezing mushrooms, do not mix different types in the same bowl. It is wiser to boil each variety separately, packing them in portions.

Some housewives put ready-made mushrooms in jars, fill them with water and send them to the freezer.

The original recipe for frozen mushroom soup

When outside the window the earth rests under the snow and a cold wind blows, no one will refuse to taste hot soup with fragrant mushrooms... To prepare it you need a set of products:

  • plain water or meat broth;
  • several potatoes (depending on the volume of the pan);
  • carrots (preferably sweet varieties);
  • at least 2 onions (one for the sauce, one for the broth);
  • vegetable oil or animal fat;
  • parsley, or dry seasonings.

You can see that such a simple recipe for frozen mushroom mushroom soup is available to almost every housewife. But to cook excellent dish, it is important to perform the following operations:


Ready mushroom soup is infused for 20 minutes, then served with sour cream.

To get more hearty dish, you can add any cereal or pasta to it.

Excellent soup with porcini mushrooms

Wise housewives, during the period of picking porcini mushrooms, try to freeze them as much as possible. After all, they do not lose their properties even at low temperatures. Thanks to this, there is always an opportunity to cook excellent soup from frozen porcini mushrooms for your household.

To prepare a dish, you will need the following set of products:

  • frozen porcini mushrooms;
  • potatoes, soft varieties;
  • sweet carrots;
  • onions (2 pieces);
  • lean or butter;
  • seasonings: salt, pepper;
  • spices: curry, hops-suneli;
  • parsley or dill.

The first thing to do is rinse the mushrooms without thawing. When they soften, the large specimens are cut into pieces. Small mushrooms can be cooked whole.

Mushrooms are placed in boiling water and cooked for 20 minutes over low heat. As the foam appears, carefully remove it.

Finely chopped onion and grated are fried until golden brown in a pan. Remove the mushrooms from the pan with a slotted spoon to cut into small pieces and add to the carrots and onions. The mixture is boiled for no more than 10 minutes.

At this time, potatoes, a whole onion are thrown into the mushroom broth, and cooked for 20 minutes, removing the starch foam. Then stewed porcini mushrooms with vegetables are thrown into the soup.
Stir and boil for another 10 minutes. The dish is served hot, seasoned with herbs and spices.

To prepare a dish with love, it is advisable not to leave it unattended. Timely skimming, regulating the fire level, adding salt at the end of the process is the secret of a delicious mushroom soup.

Is there anything like a fragrant dish in the world, with the addition of the gifts of nature? It is especially easy to make frozen mushroom soup according to the photo recipe provided by experienced chefs. This kind of food will appeal not only to vegetarians, but also to fans of healthy food. Let the excellent mushroom soup bring heavenly delight to its fans.

We cook aromatic delicious soup - video

Mushrooms differ from plant and animal products, occupying a special niche. They replenish the body's need for amino acids without "endowing" with harmful cholesterol. Including them in the diet will help to make it balanced while following diets, fasting, vegetarian food. In order to be able to eat these products all year round, they are harvested for the winter by means of drying, conservation or freezing. Mushroom soup from frozen mushrooms turns out to be tasty, aromatic, does not require much effort and time to cook. So that eating this dish 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 things will make the soup tasty and healthy.

  • It is worth freezing mushrooms collected with your own hands 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 the preparation of 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 the soup all their aroma during cooking. Other mushrooms must be boiled until tender before freezing. If this was not done before freezing, then before cooking the mushrooms (except for mushrooms, boletus, chanterelles, honey agarics, aspen mushrooms, boletus mushrooms) will have to be boiled separately for 40 minutes.
  • Mushrooms must not be frozen and thawed multiple times, so they must be divided into small 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 that they have not 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.
  • You shouldn't add a lot of spices to mushroom soup. The mushrooms themselves have a pronounced aroma that does not need additional supplementation. Fresh herbs will help to shade it, to emphasize - cream, butter, cheese. You can put a little pepper, bay leaf.
  • Soup from frozen mushrooms can turn out to be bland, since they do not contain sugars, salt, acids. To improve the taste of the first course, you can add a little sugar, tomatoes, pickles to it, season it with sour cream, and decorate with a slice of lemon.

Mushroom soup can be cooked using a variety of techniques. In some cases, the broth is boiled separately, after adding the ingredients to it. Mushroom broth, water, as well as vegetable, meat, chicken broth... There are recipes for using milk as a liquid base. Creamy soups thickened with flour, processed cheese or other products are obtained from mushrooms. The technology for making frozen mushroom soup will depend on the specific recipe.

A simple recipe for frozen mushroom soup

  • frozen mushrooms (porcini, champignons, chanterelles, honey agarics) - 0.5 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • potatoes - 0.5 kg;
  • butter - how much is required;
  • salt, pepper - to taste;
  • water - 1.5 liters.

Recipe for the occasion::

Cooking method:

  • Without defrosting, pour the mushrooms into a saucepan, cover with water and put on low heat.
  • Peel the potatoes, cut them into small cubes.
  • When the water in the pan with mushrooms boils, dip the potatoes into it.
  • Peel the carrots, chop on a coarse grater.
  • Remove the husk from the onion. Cut the vegetable into small pieces.
  • Melt butter in a frying pan, put onion. Fry it until golden brown.
  • Add carrots, fry with onions for 5 minutes.
  • 10-15 minutes after laying the potatoes, add the vegetable fry to the soup. Season with salt and pepper to taste. Cook for 5 minutes.

When serving, season the soup with sour cream, sprinkle with herbs. If you do not eat animal products, you can use vegetable oil instead of butter, 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 it on the bottom of the multicooker container, fill it with water.
  • Start the Soup program by setting the timer for 1 hour.
  • Peel the carrots, cut into small cubes or strips.
  • Chop the onion as well.
  • Free the pepper from seeds, cut into strips.
  • 40 minutes after the start of the program, remove the leg, put the peeled and diced potatoes and frozen porcini mushrooms into the broth. If they are frozen whole, let them thaw, chop and then put them in the broth. Salt, pepper, cook until the end of the program.
  • Transfer the soup to a separate saucepan.
  • Separate the chicken meat from the bones, cut into small pieces, dip into the soup.
  • Wash the multicooker bowl, wipe dry with a towel.
  • Pour oil on the bottom, set the "Fry" or "Bake" program.
  • Put carrots and onions in a multicooker bowl, fry them for 10 minutes.
  • Add pepper, continue to fry for 5 minutes.
  • Pour the soup over the toasted vegetables. Change the program by selecting a mode that allows you to cook first courses. Boil for 1 minute, then leave on reheat for 10 minutes.

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

Mushroom cream soup made from frozen champignons

  • milk - 1.5 l;
  • frozen mushrooms - 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 strainer to allow excess liquid to glass.
  • Fry in butter sprinkle with seasoning to enhance flavor and aroma.
  • Peel potatoes, cut into cubes, fold into a saucepan.
  • Cover with water and boil until soft.
  • Drain, add a glass of water and mushrooms. Grind with an immersion blender until smooth, return to the stove.
  • Whisk and warm up and add the remaining milk. Some of it can be replaced with cream for an even more delicate flavor.
  • Season with salt, season to taste, add herbs finely chopped with a knife. Bring to a boil and serve on bowls.

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

Mushroom soup with frozen mushrooms with tomatoes

  • frozen mushrooms ( better 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 around the stalks. Cut the tomato pulp into wedges.
  • Cut the onion into thin half rings.
  • Peel the potatoes, cut into small cubes.
  • At the bottom of the pan with non-stick coating heat the oil. Put onions 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 potatoes and meat in a saucepan, cover with broth.
  • Bring to a boil and cook for 15-20 minutes.
  • Let it brew under a 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 by this recipe, 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 the potatoes.

Frozen mushroom mushroom soup can be prepared according to different recipes... All first course options will have unique taste, which depends not only on the recipe, but also on the technology.

A fragrant mushroom soup is a dish that will delight the family and diversify the usual menu. It can be prepared not only from fresh and dried mushrooms... Frozen mushrooms are also great for making your first course. It is not difficult to prepare it, and it does not take much time.

The recipe for the classic frozen mushroom mushroom soup

Forest mushrooms are a healthy and delicious seasonal product that can be prepared and stored in the freezer. There are many recipes for its preparation: various soups-puree with processed cheese, with noodles, tomatoes. They can be cooked both in a multicooker and on the stove. The classic mushroom soup is made quickly and consists of a few simple ingredients.

Before you start preparing mushroom soup from frozen mushrooms, you need to get them out of the freezer, let them thaw, rinse and chop. Some housewives do not wait for the workpiece to melt, but send it directly to boiling water or to a frying pan.

Ingredients:

  • Frozen mushrooms - 400 gr.;
  • Carrots - 2 pcs.;
  • Potatoes - 5 pcs.;
  • Bow - 1 head;
  • Salt, pepper to taste.

Cooking method:

Mushroom soup from frozen mushrooms is ready. You can decorate it by sprinkling with herbs on top.

The recipe for making mushroom soup in a slow cooker

Mushroom soup in a slow cooker from frozen mushrooms turns out to be rich, cooks faster and without using additional dishes.

Ingredients:

  • Frozen mushrooms - 400 gr.;
  • Noodles - 100 gr.;
  • Carrots - 1 pc.;
  • Bow - 1 head;
  • Butter;
  • Salt, pepper to taste.

Cooking method:

  1. Defrost the mushrooms, wash and chop;
  2. Peel the onion and finely chop, peel the carrot and three on a coarse grater;
  3. We set the "Baking" mode on the multicooker for 15 minutes, put the onion first, fry it until golden crust, then add the carrots and fry them for 3 minutes. Finally, add the mushrooms and fry the entire mixture in a slow cooker for 5 minutes;
  4. Add hot water to the multicooker bowl and set the “Soup” mode.
  5. 10 minutes before cooking, pour noodles, salt and pepper into the broth. Cook until you hear a beep.

Soup in a slow cooker is ready. You can serve it with sour cream, after sprinkling with herbs.

Frozen White Mushroom Soup Recipe

Porcini mushrooms do not give the broth a dark color, as is the case with most forest mushrooms. The soup remains clear. The broth is different excellent taste and aroma. Porcini mushrooms are prepared classic soup, as well as soups, sauces, salads.

Porcini mushroom puree soup

Now it has become fashionable to cook mashed soups. Mushroom puree soup from frozen mushrooms it turns out tender and aromatic. The recipe is simple.

Ingredients:

  • Porcini mushrooms - 450 gr.
  • Onion - 1 pc.;
  • Olive oil - 100g.
  • Cream - 300 ml;
  • Pepper, salt to the taste of the cooker;
  • Dill, croutons.

Cooking method:

Decorate the finished porcini mushroom soup with herbs and sprinkle with garlic croutons.

Frozen porcini mushroom soup with processed cheese

Such a soup made from frozen mushrooms has become a favorite for many housewives, its recipe is similar to the classic one, but the taste is different. Delicate taste gives processed cheese OK.

Ingredients:

  • Porcini mushrooms - 500 gr.;
  • Potatoes 5 pcs.;
  • Carrots - 1 pc.;
  • Bow - 1 head;
  • Processed cheese - 3 tbsp. l .;
  • Oil - 50 gr.;
  • Salt, pepper to taste;
  • Greens.

Cooking method:

  1. Bring water to a boil in a saucepan and put pre-cooked and chopped porcini mushrooms in it;
  2. Peel and cut the potatoes into small cubes and straighten them to the mushrooms;
  3. Prepare carrots and onions - peel and chop;
  4. Then sauté the cooked vegetables in butter;
  5. Put the fried vegetables in a saucepan;
  6. After five minutes, put melted cheese into the boiling broth, which is suitable for spreading on sandwiches, it is better that it be liquid;
  7. Stir the soup well so that the cheese spreads evenly, and cook for two minutes.

Mushroom soup from frozen porcini mushrooms with melted cheese is ready. You need to let it brew properly and then serve.

Benefit and harm

Frozen mushroom soup has many health benefits. Since mushrooms contain a lot of protein, they can replace meat dishes.

Beneficial features:

The most useful is considered White mushroom due to the content of a substance that prevents the formation and development of tumors. It contains the most trace elements iodine, manganese, zinc and copper.

There are also contraindications to the use of mushroom soups:

  • Children under three years of age;
  • The presence of gastrointestinal diseases, kidney and liver diseases;
  • Individual intolerance.

Mushrooms and their soup are heavy food for the stomach, so you need to eat them in limited quantities.

To make the soup tasty and nutritious, here are some tips on how to cook mushroom soup from frozen mushrooms:

  • To make the dish more rich, instead of water, you can use meat broth prepared in advance as a basis;
  • Pasta, beans or cereals are added to the soup. The dish turns out to be hearty and thick;
  • The first dish of porcini mushrooms is considered the most delicious and healthy;
  • Cooking in a multicooker will shorten the time and reduce the amount of dishes that need to be washed after cooking;
  • The finished soup should be allowed to brew for 20 minutes, and then served;
  • The added herbs will give the dish a complete taste and aroma, decorate and increase the amount of vitamins;
  • You can serve with the soup garlic croutons or croutons.

Having prepared mushrooms in the freezer, you can enjoy the fragrant mushroom broth whole year.

Cooking delicious mushroom soup will be an excellent option for the first course when cooking time is limited, but you want to please your loved ones with a delicious soup.