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The recipe for mushroom soup with frozen mushrooms. Rich mushroom soup made from forest frozen mushrooms

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

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

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

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

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 will not take long.

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 small amount of 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 chop finely, 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. A classic soup is prepared from porcini mushrooms, as well as pureed 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.
  • Onions - 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 useful properties... Since mushrooms have a lot of protein in their composition, 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 the mushrooms in the freezer, you can enjoy the fragrant mushroom broth all year round.

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

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

From the first warm spring thunderstorms to the very frosts, mushroom pickers walk along 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 on boletus and mushrooms, boletus and honey mushrooms, milk mushrooms and chanterelles, aspen mushrooms, volushkas, champignons.

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

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

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

Mushroom dishes are replaced in Orthodox fasting meat products... For example, minced mushroom with garlic and some spices tastes little different from minced meat made from meat. Mushrooms quickly saturate the body without creating problems for fighting excess calories. But at the same time, mushroom soup can be a high-calorie dish, depending on the way it is prepared. And this - main secret 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 in a large and small mushroom, vitamins, proteins and other elements are contained in exactly the same amount, and the difference in size lies in the volume of water they contain. So it doesn't make sense to wander through the forest looking for a large mushroom. In addition, the largest specimens have a looser structure, which may affect the quality of their culinary processing, and wormy mushrooms are more often found among them.

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

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

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

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

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

The use of dry mushroom powder that will enhance the aroma of the dish.

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

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

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

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

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

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

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

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

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

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

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

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

The mushrooms in the soup can be used as the main ingredient or as an additional ingredient.

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:

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

Recipe 2. Mushroom soup from frozen mushrooms with tomato dressing

Ingredient List:

Potatoes - 300 g

Flour for sautéing - 25 g

Carrots - 150 g

Oyster mushroom, raw, 300 g

Tomato paste - 50 g

Mushroom powder to enhance flavor

Onion - 100 g

Meat broth (or mushroom) - 2 l

Refined oil

Herbs, spices and salt

Water - 2.0 l

Preparation:

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

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

Recipe 3. Mushroom soup from frozen mushrooms, with zucchini

Products composition:

Milk 0.45 l

Zucchini, white - 250 g

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

Refined oil (for sautéing)

Onions - 200 g

Boiled mushrooms, frozen - 0.5 kg

Water (or meat broth)

Carrot 150 g

Herbs, spices, mushroom paste

Preparation:

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

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

Products composition:

Water - 2.7 L

White, small beans 400 g

450-500 g of fried mushrooms

Garlic - 1/2 medium head

Melted butter 50 g

Oil, olive 100 ml

Dried mushrooms (powder)

Chile 1 pc.

Bay leaf, spices

Fresh parsley

Cooking method:

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

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

Recipe 5. Mushroom soup from frozen mushrooms with tomatoes

Products composition:

Broth, meat 2.0 l

Peeled potatoes - 200-300 g

Garlic 2 cloves

500 gr. champignons

2 pcs. red tomatoes (large)

200 g boiled chicken fillet

Refined oil (for frying)

Spices, salt

Preparation:

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

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

Compound:

5 pieces. rye buns

500 ml heavy cream

Hard cheese, such as Dutch 200 g

600 g frozen chanterelles (boiled)

600 g potatoes

Garlic to taste

Sesame (for dusting)

Salt, mushroom powder

Preparation:

Cut the potatoes into cubes and cook.

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

Mushroom soup. 5 easy recipes for making frozen mushroom soup

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

Recipe 7. Mushroom soup from frozen mushrooms, with cheese

Compound:

Frozen mushrooms (raw) 0.5 kg

Potato 400 g

Processed cheese curds 4x50 g

Carrots 100 g

Pepper, salt

Oil (for sautéing)

Preparation:

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

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

Compound:

Frozen honey mushrooms, fried 450 g

Broth 2.7 l

Potatoes 300 g (2-3 pcs.)

Parboiled rice 100 g

Greens, mushroom paste

Flour and butter for sautéing - 30-40 g each

Sour cream 50-75 g

Milk 250 ml

Bay leaf

Cooking procedure:

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

Frozen mushroom mushroom soup - tricks and tips

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

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

If you harvest mushrooms for the winter on your own, then remember that they must be collected away from the city, from the highway, as they absorb all pollution from the soil, air and water. When picking mushrooms, unknown species, or those in which you doubt, you must resolutely bypass the side, without even touching them with your hands. The best time to 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. Never use the services of unfamiliar sellers in the market. Sort the mushrooms again before cooking to make sure they are safe.

For mushroom broth only porcini 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 come out fragrant, as if frozen mushrooms have just been brought from the forest.

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

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

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

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

When I feel sad and somehow internally chilly, I cook soup. I choose some simpler recipe, so as not to stand for a long time at the stove - to quickly chop everything up and then sit waiting for the soup to cook, inhaling delicious aromas. Today I have a particularly fragrant soup made from frozen porcini mushrooms, a recipe with a photo from the category “you couldn't imagine it any easier”. A set of Spartan products - mushrooms, potatoes, onions, carrots, some spices and herbs. Such is the recipe Have a good mood... Don't believe me? Try it. It is enough to eat a plate of such a soup of porcini mushrooms - and there will be a warm feeling as if you have been well taken care of.

Mushroom soup from frozen mushrooms step by step recipes with photos

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

Ingredients:

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

How to make frozen porcini mushroom soup

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

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

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

It can be chopped thinly with a knife, grated on a regular grater or using a device for Korean carrots- then the soup will turn out well, very aesthetic. Mix carrots with onions and fry for another five minutes.

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

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

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

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

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

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

Mushrooms can be harvested for future use different ways- they can be canned, dried, or frozen. Now we will tell you how to cook frozen mushroom soup.

Frozen porcini mushroom soup

Ingredients:

  • frozen - 330 g;
  • potatoes - 400 g;
  • carrots - 150 g;
  • onions - 110 g;
  • vegetable oil - 20 ml;
  • greens;
  • Bay leaf;
  • salt.

Preparation

Put the frozen porcini mushrooms in a saucepan, pour in water and bring to a boil over high heat. Now we reduce the fire and cook the mushrooms for 15 minutes. Then we add the bay leaf, it is he who will give a rich taste to our soup. Peel the potatoes, chop them and send them to the mushrooms, cook for another 15 minutes. Fry the chopped onions and carrots. Add vegetables to the soup, salt, pepper it to taste and add chopped greens. We boil for another 5 minutes. And after that delicious soup from frozen mushrooms, let it brew for 10 minutes.

Frozen mushroom puree soup

Ingredients:

  • frozen mushrooms - 450 g;
  • carrots - 160 g;
  • potatoes - 250 g;
  • onions - 120 g;
  • vegetable oil - 20 ml;
  • water - 300 ml;
  • slices white bread- 2 pcs.;
  • salt;
  • parsley.

Preparation

Fry chopped carrots and onions in oil. Defrost the mushrooms, place in a saucepan, add potatoes, cut into pieces, to them. Pour boiling water over everything, cook until tender, add vegetable frying, herbs. Beat the finished soup until puree. Cut the bread into cubes and dry in the oven, and then serve the resulting croutons with the soup.

Frozen Forest Mushroom Soup

Ingredients:

  • frozen forest mushrooms - 400 g;
  • potatoes - 350 g;
  • onions - 120 g;
  • pumpkin - 120 g;
  • carrots - 140 g;
  • water - 2 l;
  • bay leaf, ground ginger, allspice and black peppercorns.

Preparation

Fill the frozen mushrooms with cold water, after boiling, throw in the bay leaf, pepper and boil for about 30 minutes. We prepare vegetables - cut pumpkin and carrots into cubes, potatoes - into cubes, and finely chop the onion and fry. After about half an hour from the beginning of boiling the mushrooms, lay the carrots, then after 5 minutes - potatoes, and after another 7 minutes - pumpkin. Cook everything together for 15 minutes, then salt, add ground ginger and fried onion to taste. Let the soup boil again, then turn off the heat and cover the pan with a lid. You can serve such an incredibly tasty and aromatic soup made from frozen fresh mushrooms with mayonnaise or sour cream.

Frozen mushroom soup - recipe

Ingredients:

  • potatoes - 400 g;
  • 450 g;
  • onions - 110 g;
  • egg - 1 pc.;
  • processed cheese - 100 g;
  • carrots - 100 g.

Preparation

Fry chopped carrots and onions. Defrost mushrooms, rinse and put in a pan with vegetables, simmer for 10 minutes. Put potatoes, vegetables and mushrooms cut into pieces in a saucepan, pour in water (we adjust its volume independently depending on the desired soup thickness) and cook until all the ingredients are ready. Almost at the very end, add shredded processed cheese and a raw egg... Stir, salt to taste, pepper and boil for another 5-7 minutes. Pour the soup into plates and decorate with parsley leaves.

Soup from frozen boiled mushrooms and buckwheat

Ingredients:

Preparation

Cut the potatoes into cubes. Pour into boiling water soy sauce, lay out the potatoes, washed and sorted buckwheat and cook for 10 minutes, then lay frozen boiled mushrooms and cook for another 5 minutes after boiling. Fry onions in vegetable oil and place in a saucepan with the rest of the ingredients. Cook for 5 minutes and put finely chopped greens in the soup. Stir and turn off the heat, and let the soup brew for 15 minutes.

Mushroom Soup Recipes

25 minutes

70 kcal

4/5 (3)

In frozen forest mushrooms, the lion's share of all valuable substances that are in fresh ones remains. If done correctly, your kitchen will be filled with the magical scent of wild mushrooms. Soups are prepared simply and quickly - in less than half an hour, you will have a sumptuous lunch.

Delicious mushroom soup made from frozen forest mushrooms

This is a simple, but very satisfying, aromatic, quick soup made from frozen mushrooms. But any forest mushrooms that you like or have in stock will do for him. If desired, noodles can be replaced with rice or buckwheat.

Kitchen appliances: 2 bowls; cutting board and knife; 1-2 liter saucepan or bowl; colander; frying pan for frying mushrooms; deep plates for serving.

Ingredients

Selection of ingredients

  • Forest mushrooms are also called forest meat, due to their high protein content and essential amino acids. Frozen forest mushrooms retain 80-90% of all nutrients found in fresh mushrooms.
  • For comparison, in dried mushrooms only 30% of the available nutrients remain. If you do not harvest mushrooms yourself for the winter, frozen mushrooms can be bought in packaged form in stores and supermarkets. When choosing mushrooms (if these are not small mushrooms, like honey mushrooms), give preference to chopped mushrooms. In them useful material more affordable than whole.
  • Chopping frozen mushrooms will be inconvenient, since they are not thawed before cooking, but simply washed with cold water. It is advisable to choose packaging not with a mixture, but with one type of mushroom. Manufacturers usually limit themselves to listing the names of mushrooms and do not indicate the mass fraction of each species in the composition. In addition, chanterelles may appear in such mixtures.
  • Most industrial plants freeze them fresh when they require additional heat treatment. Fresh frozen chanterelles are very bitter and inedible.

A step-by-step recipe for frozen mushroom mushroom soup

  1. Wash and peel all vegetables: potatoes, onions, and carrots. Cut the onion, cut half into cubes, set the other half aside.
  2. Cut the carrots into half rings. To do this, cut the root vegetable in the middle and chop as thin as possible. Transfer to a bowl of onions because you will need to fry the onions and carrots together.

  3. Cut the potatoes into thin cubes (3-4 mm thick), like the carrots. Transfer the potatoes to a bowl or saucepan for the soup. Fill it with water and put it on fire. You need a small amount of water, a little more than the potatoes themselves.

  4. You do not need to defrost the mushrooms. Pour them into a colander or other bowl with holes (a steaming bowl from a multicooker is suitable) and rinse the mushrooms well in cold water... This must be done quickly so that the mushrooms do not have time to melt.

  5. Into a preheated pan with vegetable oil add prepared onions and carrots and fry over medium heat for 2-3 minutes. Lightly salt the vegetables.

  6. When the onions are juiced and clear, add the mushrooms to the skillet. Determine the amount of mushrooms to your taste. If you like rich soups, add more.
  7. There should be about the same number of mushrooms as there are vegetables. Fry vegetable mix 5-7 minutes.
  8. While you were frying mushrooms with vegetables, the potatoes should have boiled. Add the mushroom mass to the potatoes, a little salt and cook for 10-15 minutes until the potatoes are completely cooked.
  9. Add the vermicelli. It turns out a thick soup. If you like it thinner, add some water or broth.
  10. While the soup is boiling, chop up fresh herbs to serve. The soup will be ready in a few minutes. Pour it into serving bowls, add some greens and have fun.

Learn how to cook and a wonderful, simple recipe.

Soup video recipe

This video is good, detailed recipe mushroom soup.

Frozen porcini mushroom soup recipe

Delicious, mouth-watering fragrant soup with an extraordinary aroma of porcini mushrooms. It is prepared quickly and easily, and in terms of taste it is a real delicacy. Your kitchen will be filled with the amazing aroma of porcini mushrooms.

  • Cooking time: 25 minutes.
  • Servings: 4.
  • Kitchen appliances: cutting board and knife; grater; a saucepan with a thick bottom for 2 liters; deep plates for serving.

Ingredients

Step by step recipe


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Cooking video recipe

In this video - great recipe delicious mushroom soup.

Cooking options

  • Any frozen forest mushrooms are perfect for making quick mushroom soup: aspen mushrooms, boletus boletus, honey agarics, porcini or boletus. Many people use assorted mushrooms.
  • Excellent mushroom soups are also prepared from frozen mushrooms or oyster mushrooms. It is better not to defrost frozen mushrooms so that they do not lose their taste and aroma. Before cooking, you just need to rinse them under cold water.
  • The soup can be cooked with meat or vegetable broth... Add noodles, barley, rice, buckwheat or beans to the mushroom soup. To make the soup taste more tender, add sour cream, cream or processed cream cheese.
  • You can pour the water over the mushrooms and boil the broth, and then add the potatoes and vegetable fry. Another option: stew the mushrooms with vegetables, then add water, add potatoes, cereals and cook until the potatoes are ready. And so, and so delicious.
  • Often, mushroom soup is served with homemade croutons with garlic and herbs. After you prepare the soup, let it brew for 15-30 minutes for the mushroom aroma to develop better.

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