After the mushroom season, mushroom pickers dry and freeze the lion's share of the harvest, so that they can then enjoy aromatic dishes throughout the winter. If you also have stocks of porcini mushrooms in your freezer, then don’t miss the chance to make soups from them according to our recipes.

Mushroom soup made from frozen porcini mushrooms

Ingredients:

• frozen porcini mushrooms - 230 g;
• olive oil- 15 ml;
• onion- 90 g;
• garlic cloves - 5 pcs.;
• Provencal herbs- 1 teaspoon;
• a handful of wild rice;
• water - 2 l;
• carrots - 60 g.

Preparation

Let's first figure out how long to cook porcini mushrooms for soup. If you want to cook the soup on, then immerse the frozen mushrooms in boiling water, boil for 10 minutes and remove them to a plate. Strain the solution, chop and sauté the mushrooms. But if you have ready broth, then you can not cook the mushrooms, but fry them immediately, frozen.

Our soup is prepared with mushroom broth, so while the frozen mushrooms are cooking, we sauté the onions. Add boiled porcini mushrooms to the onion frying, aromatic herbs, carrots and chopped garlic cloves. When all the vegetables have softened, remove them from the heat. Place in boiling broth wild rice and wait for him to reach full readiness. Finally, add the fried porcini mushrooms to the soup, remove the pan from the heat and let the dish sit for 15 minutes.

This porcini mushroom soup can also be made in a slow cooker by first frying the mushrooms and vegetables, then adding rice and filling everything with water. “Cook” or “Soup” mode for 1 hour, and the dish is ready!

Porcini mushroom soup with melted cheese

Ingredients:

• porcini mushrooms - 350 g;
• champignons - 400 g;
• - 500 ml;
• onions - 140 g;
• bacon - 90 g;
• processed cheese- 280 g;
• milk - 170 ml.

Preparation

Fry the bacon pieces until the fat has rendered and transfer them to a separate dish. Using the fat remaining in the pan, sauté the onions with both types of mushrooms. Heat the broth and add the aromatic roast to it along with the bacon. When the soup comes to a boil, reduce the heat and season the dish with a mixture of heated milk and melted cheese. Wait until cheese soup with porcini mushrooms will boil again and remove it from the stove.

Recipe for frozen porcini mushroom soup with barley

Ingredients:

• porcini mushrooms - 650 g;
• champignons and oyster mushrooms - 450 g each;
• olive oil - 30 ml;
• pearl barley - 1 tbsp;
• sprig of thyme;
• garlic cloves - 4 pcs.;
• leek (white part) - 2 pcs.;
• white dry wine- 240 ml;
• soy sauce - 85 ml;
• chicken broth - 2 l;
• cream - 170 ml.

Preparation

Heat the olive oil and fry in it first the thick leek rings, and then the pieces of frozen porcini mushrooms with champignons. When the mushrooms release water, place a sprig of thyme in the frying pan, add garlic passed through a press and wait until the moisture has completely evaporated. When the pan is dry, pour the mushrooms and onions with white wine and soy sauce and wait again until 2/3 of the moisture has evaporated. Transfer the mushrooms and leeks to the hot broth, bring it to a boil, add the pearl barley and boil it until tender. Finally, season the soup with cream and remove from heat.

Ingredients:

Preparation

Melt directly in a saucepan butter and saute onion half rings with mushrooms on it. Add garlic and thyme to the frying, pour over lemon juice and add citrus zest. When all the liquid has evaporated, transfer the mushrooms to the hot broth, add cream and beat everything with a blender.

Thrifty housewives always prepare forest gifts. Thanks to them, on winter days you can please your family with hot mushroom soup made from frozen mushrooms. The food turns out to be amazing, tasty and healthy, and in addition, it helps the body recover from illnesses.

Mushroom soup from frozen mushrooms - a classic recipe

This recipe is easy to make great first dish. If you have not prepared the forest delicacy yourself, then the frozen product can always be purchased in large stores.

Ingredients:

• mushrooms – 550 g frozen;
• butter;
• laurel – 1 leaf;
• potatoes – 3 pcs.;
• seasoning;
• onion – 1 pc.;
• salt;
• carrot – 1 pc.;
• sunflower oil.

Preparation:

1. There is no need to heat the water before cooking. Place frozen mushrooms in liquid. You can use any forest or champignons. Add some salt. Throw in a bay leaf.
2. Grind the potatoes. Pour the resulting straw into water. Chop the onion. Chop the butter and melt in a frying pan. Throw in onion cubes and fry.
3. Pour sunflower oil into a separate frying pan and heat. Grate the carrots using a grater. If you like a pronounced carrot flavor, you can cut it into cubes. Place in oil and simmer.
4. Send two roasts to mushroom broth and boil. Potato pieces should be completely cooked.

All that remains is to sprinkle with seasonings and mix.

Chicken broth with rice

Mushrooms go perfectly with rice grains, and if you boil them with the addition chicken meat, then the stew will be more flavorful and satisfying.

Ingredients:

• chicken meat – 540 g;
• rice – 0.5 cups;
• sour cream;
• parsley – 20 g;
• thyme – 1 teaspoon;
• olive oil – 1 tbsp. spoon;
• pepper;
• mushrooms – 450 g frozen;
• salt;
• carrot;
• flour – 1 tbsp. spoon;
• bulb.

Preparation:

1. To make the broth light, chicken should be placed in cold water. Boil for an hour, remove and cut.
2. Defrost the mushrooms ahead of time and cut them (straws are required). Chop the onion and chop the carrot (you should get small cubes).
3. Heat oil in a deep frying pan. Throw in the chopped ingredients and simmer for seven minutes. Sprinkle with flour, stir, fry and add salt. Add pepper and thyme. Stir and add to chicken broth.
4. Wash the rice grains, add to the broth and boil. Boil until the grains are ready - it will take about a quarter of an hour. Return to soup chicken pieces. Boil.

Any cook will benefit from information on how to cook porcini mushroom soup to feed the whole family a simple but satisfying delicacy. There are several cooking options - take fresh ingredients, dried, pickled, salted or frozen. Chefs share their production secrets and offer recipes with photos.

How to make porcini mushroom soup

Most cooks know how to cook mushroom soup, but it is useful for novice housewives to familiarize themselves with the information in more detail. Before cooking, mushrooms must be peeled if they are fresh. To do this, you need to put the fruits in cold water for half an hour to remove the debris, then clean each mushroom from leaves and soil, cut off the dark spots. If the specimens are old, the skin is peeled off to the white pulp; for young specimens, only damage is done. After this, all that remains is to cut each specimen in half and scrape out the dark pulp.

You can also cook soup with porcini mushrooms from ready-made semi-finished products - dried or frozen. Moreover, you can dry or freeze mushrooms at home to preserve all their benefits and vitamin composition. With pre-prepared semi-finished products, cooking will go faster, because all that remains is to pour them into boiling water and season them with spices, any type of pasta, rice or vegetables.

From dried

Everyone should know how to make soup from dried porcini mushrooms. To soften tough pulp and reduce cooking time, you need to soak the ingredients in cold salty water in correct ratio: for a handful of mushrooms - a glass of water. After 2-3 hours, you can start cooking in the same water without changing it. This technique will preserve the aroma of the broth, enhance the taste of the prepared food, and make it richer.

From frozen

The simplest recipe is how to cook soup from frozen porcini mushrooms. To do this you need to boil water and add ready-made semi-finished product immediately, without defrosting. If you defrost porcini mushrooms first, they may stick together and turn into a porridge with a slimy consistency. After boiling, the soup is cooked in the traditional way - with the addition of potatoes, meat, vegetables and spices.

How long to cook porcini mushrooms for soup

It is important to know how much to cook White mushroom for soup. If you take fresh fruits, then cooking them will take up to half an hour. It requires regular removal of foam, as well as preliminary cleansing and thorough rinsing. If dried specimens are boiled, then first they are soaked for 2-3 hours, boiled for 40 minutes, and chopped ones - for half an hour. A slow cooker and a double boiler prepare the broth in 40 minutes, and the frozen ones cook for about half an hour.

Porcini mushroom soup - recipe

You can find any recipe for soup with porcini mushrooms, which large quantities presented in various sources. Suitable for beginner housewives step by step recipe with photos and videos of each stage to make cooking easier. Experienced chefs They will be able to prepare cream or puree soups without prompting, and add noodles, meat, vegetables or cream to the main ingredients.

• Cooking time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 50 kcal.
• Purpose: for dinner.
• Kitchen: author's.

Puree soup made from porcini mushrooms is tasty and aromatic, which quickly saturates the body of an adult. The thick consistency will envelop the stomach, pleasantly warming and satiating it. This type of food goes well with crackers from Borodino bread, but if you need to lose weight, then it is better to remove them from the supplements, replacing them with fresh herbs or garlic sauce.

Ingredients:

• butter – 20 g;
• vegetable oil– 15 ml;
• onion – 150 g;
• potatoes – 450 g;
• porcini mushrooms – 550 g;
• garlic – 2 cloves;
• chicken broth – 1200 ml;
• sour cream – 100 ml;
• parsley – 15 g;
• dry white wine – 80 ml.

Cooking method:

1. Heat the oil mixture over cast iron pan, add pieces of onions and potatoes, cook covered over low heat until soft - about 7 minutes.
2. Add mushroom slices to the vegetables, add chopped garlic, add broth, wine, salt and pepper.
3. Boil, cook for 15 minutes. Grind twice with a blender, pour back, warm up.
4. Serve the puree soup with sour cream and parsley.

Cream soup

• Number of servings: 10 persons.
• Calorie content of the dish: 115 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Cream soup made from dried porcini mushrooms has increased nutritional value, which differs from the pureed mass in being more creamy, reminiscent of rich sour cream. Tasty food It looks attractive due to the addition of onions, carrots and spices - green onions, cumin, garlic if desired. Creamy taste food attracts all household members.

Ingredients:

• porcini mushrooms – 2 kg;
• olive oil – 30 ml;
• butter – 200 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• cumin – 20 g;
• green onions– bundle;
• white wine - glass;
• flour – 10 g;
• water – 6 glasses;
• heavy cream- cup;
• parsley - a bunch.

Cooking method:

1. Fry chopped onions, carrots, and mushroom slices in the oil mixture. Season with caraway seeds, salt, pepper, after 15 minutes add water.
2. Boil, after half an hour mix the broth with fried chopped green onions, flour and wine. After thoroughly stirring, boil again, after 15 minutes add cream and chopped parsley.
3. Beat with a blender and serve the cream soup hot.
4. Instead of flour, you can use semolina.

With pearl barley

• Cooking time: 2 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 138 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The soup made from dried porcini mushrooms with barley is very tasty and is perfect for a hot lunch. Hearty food obtained by adding cereals, mushroom pulp and additional vegetables. To add flavor and color to the broth, onions, carrots, celery root and parsley are used. Food should be served hot, seasoned with sour cream and chopped herbs.

Ingredients:

• dried porcini mushrooms – 50 g;
• pearl barley - half a glass;
• carrots – 2 pcs.;
• celery – 1 pc.;
• onion – 1 pc.;
• parsley root – 1 pc.;
• Bay leaf- 2 pcs.

Cooking method:

1. Peel 1 carrot, onion, celery, but do not cut it, add water, salt, add mushroom slices, bay leaf.
2. Cut the second carrot in half, repeat the same for the parsley root, bake in the oven until soft. Place in broth and boil.
3. Mix the strained broth with pearl barley, cook for 40 minutes, add chopped mushroom slices. Boil, sprinkle with parsley.

With potato

• Cooking time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 152 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The soup made from dried mushrooms with potatoes, which is perfect as a hearty hot lunch or dinner. This traditional dish is easy to prepare from fresh specimens, but dried ones will retain all the benefits and will not lose vitamins after prolonged boiling. An appetizing soup is served with toasted bread grated with garlic.

Ingredients:

• dried mushrooms– 50 g;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• butter – 40 g;
• sour cream – 80 ml;
• parsley – 40 g.

Cooking method:

1. Soak mushroom slices in water for 3 hours, boil, cook for half an hour.
2. Add potato wedges and cook until half cooked.
3. Fry the chopped onion in oil, add the mushroom pulp. After 5 minutes, add the roast to the broth and add salt.
4. Boil, season with sour cream and chopped parsley.

With mushrooms

• Cooking time: half an hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 129 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Cheese soup with porcini mushrooms, which is different, looks very appetizing rich aroma and effective taste due to the addition processed cheese. To enhance the creamy and mushroom flavor, you should use cheese with added mushroom pieces. The fattest product is suitable to achieve maximum creaminess and pronounced aroma. The saturation is enhanced by adding fried onions.

Ingredients:

• porcini mushrooms – half a kilo;
• water – 3 l;
• onion – 1 pc.;
• processed cheese – 200 g.

Cooking method:

1. Let the mushroom pieces cook in water, and after 15 minutes from the start of cooking, add the cheese cubes. Stir gently until the cheese has dissolved.
2. Chop the onion into half rings, lightly fry, add to the broth. After 5 minutes, add salt and pepper and, if desired, blend with a blender.
3. Serve with croutons.

In a slow cooker

• Cooking time: 1.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 43 kcal.
• Purpose: for lunch/dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Mushroom soup made from dried mushrooms in a slow cooker is dietary and low-calorie, since appropriate products are used, suitable even for those who are losing weight and on a diet. Using a multicooker will reduce cooking time, and the soup will be rich in flavor due to cooking in a bowl tightly closed with a lid. When serving, you need to season it with chopped dill or basil.

Ingredients:

• dried porcini mushrooms – 100 g;
• potatoes – 10 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• water – 2500 ml;
• vegetable oil – 50 ml;
• bay leaf – 1 pc.;
• sour cream – 150 ml;
• parsley - 3 stems.

Cooking method:

1. Pour oil into the bottom of the bowl, turn on the frying or baking mode, add the diced onion, fry until golden.
2. Cut the carrots into cubes and add to the onion along with the mushroom slices. After 20 minutes, add the potato cubes.
3. Pour in water, season with pepper and bay leaf. Set the soup mode for 80 minutes.
4. Serve with sour cream and herbs.

With cream

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 77 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Will help diversify everyday dinners creamy mushroom soup, which is different rich taste and amazing spicy aroma. All household members will appreciate it and ask for more, because it combines the mushroom smell, creaminess of milk and spice with the sharpness of parsley, dill and celery. Hearty food will appeal to many and will not leave anyone indifferent.

Ingredients:

• butter – 75 g;
• cream - half a glass;
• porcini mushrooms – half a kilo;
• flour – 20 g;
• broth – 1200 ml;
• eggs – 3 pcs.;
• parsley - 2 stems;
• dill – 2 stems;
• celery root – 1 pc.

Cooking method:

1. Fry mushroom slices with chopped onions in butter, after 10 minutes add flour, pour in beef or chicken broth.
2. Boil, add whole herb stalks and celery root. Cook for 35 minutes.
3. Remove the greens, strain the broth, mix with mushroom pulp minced through a meat grinder, and beat with a blender.
4. Add whipped cream to broth egg yolks, salt and pepper.

With noodles

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 59 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Mushroom noodle soup looks impressive in a bowl, attracting attention with its golden color, appetizing aroma and rich taste of all added ingredients. By adding pasta the food turns out satisfying, perfect as a hot dish for lunch or dinner, combined with sour cream, cream sauce And garlic croutons.

Ingredients:

• dried porcini mushrooms – 200 g;
• noodles – 150 g;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• water – 1500 ml.

Cooking method:

1. Boil water, add mushroom pulp, add potato pieces and carrot rings. Salt and pepper.
2. After 15 minutes, add the noodles and cook until tender.
3. Noodles can be replaced with vermicelli if desired.

With meat

• Cooking time: 2 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 40 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The classic recipe will tell you how to prepare mushroom soup with meat. Pleasant taste will provide fresh beef or pork, which will give the food a boost nutritional value. At the same time, the soup turns out to be light and low-calorie, so it can be eaten without damage even on a diet. If you flavor it with sour cream and fragrant bread with seasonings, you get a hearty meal that perfectly saturates the body.

Ingredients:

• dry porcini mushrooms – 150 g;
• water – 3000 ml;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 40 ml;
• beef – 250 g;
• green onions – 100 g;
• dill – 50 g;
• sour cream – 50 ml.

Cooking method:

1. Cut the white mushroom pulp, pre-soaked overnight, into pieces and fry.
2. Pour water over the beef and cook after boiling for 1.5 hours. Put the potato cubes, after 10 minutes the mushroom pulp, add the water left over from soaking.
3. Fry chopped onion and carrots until soft, add to meat broth.
4. After 10 minutes, season with chopped herbs. Serve with sour cream.

To make preparing mushroom soup easy for any cook, there are tips from professionals:

• Before cooking soup from dried porcini mushrooms, they should be soaked overnight to soften them;
• The broth cooked with the addition of parsley root and celery will be tasty;
• seasonings for mushroom dishes serve basil, thyme, bay leaf;
• you need to cook food with spices - coriander, dried paprika, ground black and allspice.

Video

Recipes for cooking delicious and very hearty soup There are plenty of frozen porcini mushrooms. But classic version rightfully takes first place among them.

Necessary:
500 g frozen white mushrooms;
½ cup pearl barley;


1 small carrot;
15 g butter;
fresh herbs: dill, parsley;
ground black pepper;
salt.

How to cook:

1. Washed in running warm water pearl barley soak in boiling water 4 hours before cooking or overnight, and then boil in a separate bowl until half cooked. Chop the mushrooms without defrosting in large pieces. Pour 2 liters of filtered or drinking water, bring to a boil and add mushrooms. Place peeled potatoes, cut into cubes, and boiled pearl barley into a saucepan.
2. Once the water boils, reduce the heat and continue cooking them for another 20 minutes. Melt butter in a frying pan, add chopped onion small cubes. Fry it, stirring constantly so as not to burn, until golden color. Grate the carrots on a fine grater and add to the onion. Continue frying everything together for another 2-3 minutes.
3. Place the dressing in a saucepan, add salt and a little ground pepper to taste. Bring the soup to a boil, turn it off, add finely chopped fresh herbs and leave to simmer under the lid for another 10-15 minutes.Video recipe: quick mushroom soup with soft cheese from Alexander Seleznev A:

Frozen porcini mushroom soup with melted cheese

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Soup with porcini mushrooms, seasoned with melted cheese, is very nutritious and tasty.

Necessary:
300-500 g frozen porcini mushrooms;
1 medium sized onion;
50 g noodles or vermicelli;
2 medium sized potatoes;
1 carrot;
20 g butter;
2 tbsp. fused cream cheese;
several sprigs of dill and parsley;
2-3 bay leaves;
black ground pepper;
salt.

How to cook:

1. Boil 1.5 liters of water in a saucepan and salt it. Thaw the mushrooms, cut into small pieces, and place in a saucepan. Cook for 15 minutes, then add the potatoes, cut into small cubes, cook for 10 minutes, and then throw the vermicelli or noodles into the pan. Heat butter in a frying pan, fry finely chopped onion until transparent, then add finely grated carrots and fry for another 3-4 minutes.
2. The contents of the pan must be constantly stirred so that nothing burns. Place melted cheese in a saucepan. While stirring the contents, wait until it is completely dissolved. Add the contents of the frying pan, pepper, and bay leaf to the pan. Stir, bring to a boil, turn off the heat, and add finely chopped herbs to the soup.
3. Let the soup sit for another 10-15 minutes, then serve it.

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

Beneficial 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 prepare the product to cook mushroom soup from frozen mushrooms 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 kinds proteins (even more than beef);
• essential oils;
• fatty acid.

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

When freezing mushrooms, you should not mix different types in one container. It is wiser to boil each variety separately, packaging them in portions.

Some housewives lay out prepared mushrooms into jars, fill with water and put in the freezer.

Original recipe for soup with frozen mushrooms

When outside the window the ground rests under the snow and a cold wind blows, no one will refuse to try hot soup With aromatic mushrooms. To prepare it you will 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, the other for the broth);
• vegetable oil or animal fat;
• parsley, or dry seasonings.

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

The prepared mushroom soup is infused for 20 minutes, after which it is 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 collecting 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, you can always cook excellent soup from frozen porcini mushrooms to your household.

To prepare the 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, khmeli-suneli;
• parsley or dill.

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

Place mushrooms in boiling water and cook for 20 minutes over low heat. As the foam appears, carefully remove it.

Finely chopped and grated onions are fried in a frying pan until golden brown. 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, add potatoes and a whole onion to the mushroom broth and cook for 20 minutes, skimming off 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 seasonings.

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

Is there anything like this in the world? aromatic dish, with the addition of gifts of nature? It is especially easy to prepare frozen mushroom soup using the recipe with photo provided experienced chefs. This dish will appeal not only to vegetarians, but also to fans healthy food. Let the excellent mushroom soup bring paradisaic delight to your fans.

Cooking aromatic delicious soup - video