Frozen mushroom soup in chicken broth. How to make frozen mushroom mushroom soup

Tasty soup from frozen mushrooms and potatoes

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

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

Peel the onions and chop finely.

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

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

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

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

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

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

To make the soup you will need:

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

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

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

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

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

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

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

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

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

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

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

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

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

Add salt and spices to taste and serve.

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

To cook this light soup you will need such products:

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

Pour water into a saucepan, put frozen mushrooms in it and put on medium heat. If you are using fresh mushrooms, they must be pre-washed, cut into not very large pieces and also put in a saucepan with water.

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

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

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

Serve soup with fresh or dried herbs.

Delicious frozen mushroom soup with cereals

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

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

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

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

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

If you are cooking with pearl barley, it is best to boil it in advance, and after the soup is ready, add it and boil it for a few minutes.

This will help reduce the time it takes to prepare the soup.

Before serving, sprinkle hot soup with cereals and herbs and add a spoonful of sour cream, mayonnaise or yogurt. Bon Appetit!

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.
For cooking mushroom broth not all mushrooms are suitable, 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. It will help to shade it fresh herbs, 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 broths can be taken as a basis. 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;
onion- 100 g;
carrots - 100 g;
potatoes - 0.5 kg;
butter - how much is required;
salt, pepper - to taste;
water - 1.5 l.

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 and 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 according to this recipe is a bit 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.

Legends can be told about the benefits of frozen mushrooms. Thanks to the emergency effect of cold, all useful enzymes are preserved. For this reason, the product is often harvested for future use. Mushrooms are high in fiber, the right fats and carbohydrates, and are also an excellent source of protein. If you have a variety of varieties in your arsenal, you can lead a correct lifestyle. One of the most common mushroom-based dishes is soup. Let's consider the most delicious recipes and give practical advice.

Frozen mushroom soup: a classic of the genre

carrots - 1 pc.
egg noodles or spaghetti - 75 gr.
vegetable oil - 55 ml.
frozen mushrooms (any) - 225 gr.
potatoes - 2 pcs.
yellow onions - 2 pcs.
tomato paste - 60 gr.
greens, sour cream - for decoration

Choose a suitable saucepan, pour 2 liters into it. filtered water, bring until the first bubbles appear. As soon as this happens, set the burner to the middle mark, send the frozen mushrooms inside. Simmer them for about a quarter of an hour, no longer.
Peel and coarsely grate the potato tubers, add to the mushrooms. Peel the onion and chop it into very thin half rings or cubes. Chop the carrots, send the components for frying.
After 3 minutes add tomato paste, stir. When the onions and carrots are fried, transfer them to the mushrooms and potatoes. Simmer the soup over medium heat for about 5-10 minutes, then add the pasta.
Stir until noodles / spaghetti are done (about 8 minutes). After 5 minutes, salt and pepper the soup, add the bay leaf. Cool slightly before serving, garnish with chopped herbs and sour cream.

Mushroom soup with beans

frozen chanterelles - 280-300 gr.
carrots - 1 pc.
fresh parsley - 20 gr.
fresh dill - half a bunch
olive / vegetable oil - 80 ml.
onions (purple) - 2 pcs.
red beans - 120 gr.

Wash the beans under the tap, send them to a deep saucepan, cover with filtered water. Leave to swell for 10 hours, after the expiration of the period, drain the liquid. Pour the composition with two liters of drinking water, send it to boil.
When the first bubbles appear, turn the power down to the minimum. Simmer the product for 45-60 minutes until tender. Now wash the chanterelles, chop them finely if necessary. Pour into the beans, cook for a quarter of an hour.
While the soup is cooking, chop the carrots on a grater, chop the onion into thin half rings. Saute vegetables on vegetable oil until golden brown, transfer to a saucepan with mushrooms.
Cover the dishes with a lid, simmer for 10 minutes, then salt and pepper. After cooking, let the dish brew for a third of an hour, pour into bowls, serve with chopped dill and parsley.

Oyster mushroom soup

onions - 2 pcs.
butter - 45 gr.
potatoes - 3 pcs.
frozen oyster mushrooms - 350 gr.
carrots - 1 pc.
sour cream - 35 gr.
fresh greens - quantity at discretion
leeks - 25 gr.

Wash oyster mushrooms with cold water, remove ice pieces. Pour in filtered liquid, place on the stove and bring to a boil. As soon as the first bubbles appear, reduce the power to the middle mark, cook the mushrooms for a third of an hour.
Peel potatoes, cut into small cubes, add to oyster mushrooms. Chop leeks, onions and carrots and fry them using butter. Add fresh or granulated garlic if desired (for flavor).
Add frying to mushrooms and potatoes, cook for another 10 minutes. At the end of cooking, season the soup with herbs, your favorite spices, pepper and salt. Serve with creamy sour cream and black bread.

butter - 100 gr.
potatoes - 4 pcs.
frozen porcini mushroom - 550 gr.
carrots - 1 pc.
cream fat content from 25% - 550 ml.
onions - 2 pcs.
dill (fresh) - for decoration

Discard porcini mushrooms in a colander, rinse under the tap, excluding ice pieces. Peel the potatoes, chop them into 2 * 2 cm cubes (not very finely). Fry the mushrooms in butter until a dark crust appears, the composition should decrease in volume.
Chop the onion, grate the carrots with a large section, fry in butter (you can use olive or vegetable oil).
Boil potatoes separately, add a slice of butter, salt. Use a blender to smooth the product into a smooth puree, not a pestle (crush). Pour the cream into the porridge, mix again.
Combine the onion-fried potatoes. Send mushrooms to a cooking pot, fill with drinking water, simmer for 5 minutes. Pour in the potato-creamy base, stir.
Leave the soup on medium heat, cook for 3 minutes. After that, turn off the hotplate, cover the container with a lid, let it stand for half an hour. Serve with chopped dill or parsley.

Mushroom soup with semolina

frozen mushrooms - 430-450 gr.
white onion - 1 pc.
sour cream - 30 gr.
butter - 60 gr.
potatoes - 5 pcs.
carrots - 1 pc.
semolina - 40 gr.
dill - 30 gr.

Remove the mushrooms from the freezer, leave them at room temperature for half an hour. During this period, the product will thaw, you just have to throw the contents into a colander and rinse thoroughly with cold water.
Stir the mushrooms into a saucepan, fill with filtered (!) Water, cook for about a quarter of an hour on low power. Peel the potatoes, grate them on a coarse grater, add to the mushrooms.
Melt butter in a frying pan, send grated carrots and chopped onions to it. Prepare a roast (the mixture should be covered with a golden crust).
At this time, the mushrooms and potatoes have already been boiled. Season the soup with salt and pepper, add chopped dill. Add frying to the container, simmer for another 5 minutes.
After the allotted time, add semolina in a thin stream, stir well. Cook until completely swollen (about 5 minutes), then cover and let stand for 15 minutes. Serve with sour cream and dill.

pearl barley - 115 gr.
onions - 1 pc.
frozen champignons - 330-350 gr.
carrots - 1 pc.
potatoes - 3 pcs.
vegetable oil - 90 ml.
fresh dill - 1 bunch

Rinse the barley 5-6 times, leave in a colander or kitchen sieve to drain excess liquid. Pour boiling water over the composition, leave to soak for 1.5 hours.
At this time, rinse the mushrooms under the tap to remove any remaining ice. Chop the fruits into small pieces, send them to boil in boiling water.
Skim off the foam that appears during the simmering process. Add laurel, salt and pepper 10 minutes after starting cooking. Cover the container with a lid, cook for another quarter of an hour.
After the allotted time, remove the mushrooms with a slotted spoon, set aside, they will be needed later. Pour the steamed barley into the resulting broth, mix. Cook the soup for another 35-45 minutes.
Peel the potatoes in advance, chop the tubers into cubes. Add to soup after barley is cooked. Cover the container with a lid, continue simmering the dish.
At this time, prepare a frying of chopped onions, grated carrots and half a bunch of dill. After the vegetables are golden, add the boiled mushrooms to them. Fry the mixture for another 5 minutes.
Transfer the mixture to the soup, turn off the hotplate, and leave the dish to infuse for 15 minutes. Pour into bowls, garnish with sour cream or mayonnaise. Sprinkle with chopped dill and black pepper.

Mushroom soup with chicken in a slow cooker

Bulgarian red pepper - 1 pc.
carrots - 1 pc.
potatoes - 4 tubers
frozen mushrooms (champignons or porcini) - 250 gr.
chicken fillet- 250 gr.
fresh dill - 0.5 bunch
fresh parsley - 0.5 bunch
green onions - 30 gr.
butter - 80 gr.
onions - 2 pcs.
spices (any) - to taste
sour cream (for serving) - amount at discretion
drinking water (for broth) - 2-2.2 liters.

Chop the chicken fillet into 3 * 3 cm cubes, marinate the product in spices and leave for 20 minutes. After the expiration date, boil the meat in a multicooker bowl to get the original broth.
Rinse and chop the frozen mushrooms and dice the potatoes. Chop onions and carrots, chop pepper. Send all the ingredients to fry in butter.
When will appear golden crust, move the frying to the broth. Cook the composition for another 15 minutes on the "Soup" or "Baking" mode. After the allotted time, add chopped herbs to the soup.
Cover the lid of the multicooker, leave the dish to infuse. Pour into bowls, add sour cream to the soup and sprinkle with dill. If desired, chopped tomatoes can be added to the dish, having previously removed the peel from them.

Frozen mushrooms do not require pre-defrost... It is enough to rinse the raw material with water, removing pieces of ice.
To make the soup rich and rich, fry the mushrooms before sending them to the broth. To improve the structure, the product can be grinded in a blender (about 30 seconds).
Some housewives prefer to fry mushrooms with onions, then add boiled potatoes and grind the mass in a blender. If you add a little water and salt, you get a full-fledged puree soup.

It is not difficult to make a soup based on frozen mushrooms if you have a basic knowledge of the technologies available. First, rinse the raw materials under the tap, chop into slices (if necessary). Browse popular recipes with chicken, semolina, butter, beans or barley. Prepare your first course at classical technology, add your favorite seasonings to taste. Mushroom soup is served with fat sour cream and chopped herbs.

Video: how to make mushroom soup from dried mushrooms

Soups are a very important dish for the body. Daily hot liquid food is good for the gastrointestinal tract and is easily absorbed by the digestive system.

Soups are different: meat, vegetable, mushroom, fish and so on. In this article, we will look at how to prepare mushroom soup from frozen mushrooms.

Preparing for the process

Any food preparation needs to be prepared thoroughly. All ingredients must be of good quality, rinsed well, and nicely chopped. Making soup is only half the battle. You need to be able to correctly and beautifully present the finished dish. The ingredients must be combined with each other.

In order to cook from frozen mushrooms, you will need: the freshly frozen mushrooms themselves, potatoes, carrots, and so on. You can use any kind of mushrooms: porcini, aspen mushrooms, boletus mushrooms, champignons, chanterelles, boletus and others.

Mushroom soup made from fresh, just-picked mushrooms turns out to be richer and tastier. But you can also cook from frozen great dish... Mushrooms tolerate freezing well and retain their taste.

The good news is that you can cook it all year round. Fortunately, finding them in various retail chains is not a problem. And if they are collected with your own hands, then this is ideal.

Classic soup recipe

To prepare a delicious mushroom soup from frozen mushrooms according to the recipe, you will need mushrooms (preferably champignons), about 350 grams, 8 potatoes, 1 big carrot, onion, bell pepper(two pieces), sunflower oil. Pepper, salt and seasonings are added to taste.

The potatoes are peeled and cut into strips. Water is poured into a saucepan, about 2 liters, potatoes are placed there and cooked over low heat.

Carrots are also peeled and cut into thin strips. You can use a grater and grate it.

The next step is to fry the prepared onions and carrots in sunflower oil... And first the onion is fried until golden brown, then the carrots are added. Everything is stewed together for about five minutes. Bulgarian pepper is added to the frying (preferably fresh, but frozen is also suitable). The only condition of this classic recipe- if the mushrooms are fresh, then you don't need to add pepper. Otherwise, it will overpower the taste of mushrooms with its aroma. If mushroom soup is prepared from frozen mushrooms, then pepper, on the contrary, will enhance their taste and aroma.

Next, mushrooms are used. Ideally, if they were cut into cubes before freezing. But if this is not so, then you will have to suffer a little. The frozen mushrooms are sent to the pot with potatoes (no defrosting). It is not recommended to defrost them. Otherwise, they will lose their taste and shape. And if you put them frozen, then all the taste will come out in the future soup. As soon as the water boils, be sure to remove the resulting foam. Cooking time is approximately 20 minutes.

Add 5 tablespoons of mushroom broth to the fry and simmer for 10 minutes. Then everything is put in a saucepan, salted and peppery to taste. You can add your favorite seasonings as needed. The finished soup is cooked for another five minutes.

A tasty and simple dish is ready. When serving, you can decorate it with herbs (a leaf of parsley or dill).

Mushroom soup with pasta

Although it seems that mushrooms are not compatible with pasta, the soup will turn out to be rich and tasty. For this soup you will need frozen mushrooms (350 grams), chicken meat 300 grams, 4 potatoes, one carrot, one onion, pasta about 60 grams.

First you need to cook chicken meat (in principle, you can use any meat: beef, lamb). If chicken is used, it will take about an hour to cook. Beef and lamb - a little longer.

The onions are peeled and sent to the broth.

Washed and peeled potatoes can be cut into cubes or strips. Carrots are also washed, peeled and either cut into strips or grated.

Potatoes are placed in the finished broth and cooked for five minutes.

It is imperative to remove the formed foam.

The next step is to add vermicelli (or other pasta). If the soup is thick, then put less noodles.

After 10 minutes, the soup is ready.

Delicious frozen mushroom soup with semolina

For this soup you will need: mushrooms - 500 grams, 5 potatoes, 2 carrots, 2 onions, 2 tbsp. l. semolina, butter.

Water is poured into the pan, salted. As soon as the water boils, the mushrooms are added. Everything is cooked for 10 minutes.

Peeled and diced potatoes are added to future soup.

At the same time, onions, cut into half rings, and carrots - into strips are fried.

Fried vegetables are placed with mushrooms.

Add bay leaf and semolina.

In order not to form semolina, you need to add cereals in a small stream.

Cook the soup for five minutes. Tasty dish ready. When serving, add sour cream and herbs.

Mushroom soup made from frozen mushrooms based on tomato juice

This recipe difficult to find, because it is prepared only by the most dedicated lovers of frozen porcini mushroom soup.

There is nothing difficult in preparing this dish. The basis will be tomato juice.

4 potatoes are added to the juice. Then onions and carrots are used.

It is better to choose white mushrooms. With them, the soup will turn out to be rich and aromatic.

Soup-puree

Recently, such a dish as puree soup has been very popular. To do this, you will need the mushrooms themselves (any kind), 500 ml of cream, your favorite seasonings and herbs.

You can put the mushrooms through a meat grinder or blender. The base is ready. Salt and pepper are added to taste.

The resulting mixture is cooked in a saucepan. Cream is added. The main broth is ready.

You can add croutons or sausage to the ready-made puree soup. Decorate with herbs on top.

Afterword

Any housewife has her own recipe for making soup from frozen porcini mushrooms and more. Basically, mushrooms are combined with potatoes, carrots and onions. As a base, you can take meat broth, tomato juice, or creamy sauce.

You can add beans, peas, barley and so on to mushroom soup made from frozen porcini mushrooms.

The ingredients depend on who likes what.

Some people fry mushrooms with onions and carrots before preparing frozen mushroom mushroom soup according to the recipe. Then the fry is added to the boiling broth with potatoes. An interesting and tasty dish will turn out.

Learning how to cook with frozen mushrooms is easy. The main thing is to stock up on mushrooms in the fall. After all, collected with your own hands is much tastier and healthier than store-bought.

Soups are a very important dish for the body. Daily hot liquid food is good for the gastrointestinal tract and is easily absorbed by the digestive system.

Soups are different: meat, vegetable, mushroom, fish and so on. In this article, we will look at how to prepare mushroom soup from frozen mushrooms.

Step by step video recipe

In order to prepare mushroom soup from frozen mushrooms, you will need: the freshly frozen mushrooms themselves, potatoes, carrots, and so on. You can use any kind of mushrooms: porcini, aspen mushrooms, boletus mushrooms, champignons, chanterelles, boletus and others.

Mushroom soup made from fresh, just-picked mushrooms turns out to be richer and tastier. But frozen ones can also make a great dish. Mushrooms tolerate freezing well and retain their taste.

The good news is that frozen mushroom soup can be cooked all year round. Fortunately, finding them in various retail chains is not a problem. And if they are collected with your own hands, then this is ideal.

Classic soup recipe

To prepare a delicious mushroom soup from frozen mushrooms according to the recipe, you will need mushrooms (preferably champignons), about 350 grams, 8 potatoes, 1 large carrot, onions, bell peppers (two pieces), sunflower oil. Pepper, salt and seasonings are added to taste.

The potatoes are peeled and cut into strips. Water is poured into a saucepan, about 2 liters, potatoes are placed there and cooked over low heat.

Carrots are also peeled and cut into thin strips. You can use a grater and grate it.

The next step is to fry the prepared onions and carrots in sunflower oil. And first the onion is fried until golden brown, then the carrots are added. Everything is stewed together for about five minutes. Bulgarian pepper is added to the frying (preferably fresh, but frozen is also suitable). The only condition for this classic recipe is that if the mushrooms are fresh, then you do not need to add pepper. Otherwise, it will overpower the taste of mushrooms with its aroma. If mushroom soup is prepared from frozen mushrooms, then pepper, on the contrary, will enhance their taste and aroma.

A tasty and simple dish is ready. When serving, you can decorate it with herbs (a leaf of parsley or dill).

Mushroom soup with pasta

First you need to cook chicken meat (in principle, you can use any meat: beef, lamb). If chicken is used, it will take about an hour to cook. Beef and lamb - a little longer.

The onions are peeled and sent to the broth.

Washed and peeled potatoes can be cut into cubes or strips. Carrots are also washed, peeled and either cut into strips or grated.

Potatoes are placed in the finished broth and cooked for five minutes.

It is imperative to remove the formed foam.

The next step is to add vermicelli (or other pasta). If the soup is thick, then put less noodles.

After 10 minutes, the soup is ready.

Delicious frozen mushroom soup with semolina

For this soup you will need: mushrooms - 500 grams, 5 potatoes, 2 carrots, 2 onions, 2 tbsp. l. semolina, butter.

Water is poured into the pan, salted. As soon as the water boils, the mushrooms are added. Everything is cooked for 10 minutes.

Peeled and diced potatoes are added to future soup.

At the same time, onions, cut into half rings, and carrots - into strips are fried.

Fried vegetables are placed with mushrooms.

Add bay leaf and semolina.

To avoid the formation of semolina lumps, you need to add the cereal in a small stream.

Cook the soup for five minutes. A delicious dish is ready. When serving, add sour cream and herbs.

Mushroom soup made from frozen mushrooms based on tomato juice

This recipe is hard to find because it is prepared only by the most dedicated lovers of frozen porcini mushroom soup.

There is nothing difficult in preparing this dish. The base is tomato juice.

4 potatoes are added to the juice. Then onions and carrots are used.

It is better to choose white mushrooms. With them, the soup will turn out to be rich and aromatic.

Recently, such a dish as puree soup has been very popular. To do this, you will need the mushrooms themselves (any kind), 500 ml of cream, your favorite seasonings and herbs.

You can put the mushrooms through a meat grinder or blender. The base is ready. Salt and pepper are added to taste.

The resulting mixture is cooked in a saucepan. Cream is added. The main broth is ready.

You can add croutons or sausage to the ready-made puree soup. Decorate with herbs on top.

Afterword

You can add beans, peas, barley and so on to mushroom soup made from frozen porcini mushrooms.

The ingredients depend on who likes what.

Learning how to make frozen mushroom soup is easy. The main thing is to stock up on mushrooms in the fall. After all, collected with your own hands is much tastier and healthier than store items.

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