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.

This recipe makes an easy first course. If you have not prepared the forest delicacy yourself, then the frozen product can always be purchased in large stores.

Mushroom warms very well and creates comfort in the house.

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 the 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 cereal, and if you boil them with the addition of chicken, the stew will be more aromatic 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. Thaw 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 chicken pieces to soup. Boil.

Top with sour cream in plates. Chop the parsley and sprinkle in portions.

Frozen mushroom soup with meat and vermicelli

The aromatic stew will become rich thanks to vermicelli. It's easy to prepare and turns out delicious.

The soup recipe is very simple and suitable for every day.

Ingredients:

• champignons – 230 g frozen.
• carrot – 1 pc.;
• vermicelli – 65 g;
• laurel – 2 leaves;
• salt;
• potatoes – 1 pc.;
• oil;
• seasonings;
• tomato paste – 2 tbsp. spoons;
• onions – 2 pcs.;

Preparation:

1. Boil water, place mushrooms in it (no need to defrost in advance), boil.
2. Grate the potatoes (use a fine grater) and add them to the mushrooms.
3. Chop the onion. Chop the carrots. Fry the resulting vegetable strips in oil in a frying pan - the vegetables should brown. Pour in the tomato paste, stir and add everything to the broth.
4. Boil. It will take five minutes. Throw in the vermicelli. To prevent the pasta from sticking, you need to constantly stir the soup for the first minute.
5. Season, add salt, add bay leaf and simmer for three minutes.

With pearl barley

Pearl barley will help achieve harmony of taste. The stew turns out to be unique! This is exactly the kind of mushroom soup with barley that was prepared in the former Soviet Union. Therefore, you will not only like the taste of the dish, but it will also help you remember pleasant moments from childhood.

Ingredients:

• carrot – 1 pc.;
• seasonings;
• potatoes – 3 pcs.;
• laurel – 2 leaves;
• frozen mushrooms – 350 g;
• onion – 1 pc.;
• pearl barley - 0.5 cups.

Preparation:

1. The cereal should be washed and soaked in advance - this will help speed up the cooking process. Wash and chop frozen forest products.
2. Boil water. Place mushrooms. After the broth boils, foam will appear - it must be skimmed off, otherwise the soup will turn out cloudy.
3. Add bay leaf, cover with a lid and simmer for a quarter of an hour.
4. Take a slotted spoon and remove the mushrooms.
5. Add the cereal and boil. This will take an hour. But if you cook for a long time, the broth will have a pleasant consistency.
6. Chop the potatoes, add them to the broth and boil.
7. Chop the onion. Chop the carrots. Heat a frying pan with oil and fry the vegetables. Add mushrooms and simmer for five minutes.
8. Place in a saucepan and boil for a quarter of an hour.

Creamy frozen mushroom soup

Every housewife should be able to prepare the most delicate stew, which is easy to prepare. Children will appreciate this delicious soup.

This is a simple, but very satisfying and flavorful puree soup.

Ingredients:

• onion – 55 g;
• frozen mushrooms – 670 g;
• salt;
• cream – 550 g;
• dill – 20 g;
• potatoes – 450 g;
• sunflower oil – 25 ml;
• spices;
• carrots – 125 g.

Preparation:

1. Chop the onion. Pour oil into a frying pan, heat it up and place the vegetable. Sauté.
2. Add mushrooms. Fry - it will take eight minutes.
3. Chop the carrots. Chop the potatoes. Place vegetable cubes in water, add salt and boil.
4. Add frying. Take a blender and grind.
5. Boil. The mass must be constantly stirred.

When the liquid begins to bubble, pour in the cream (pour in a thin stream). Sprinkle with spices and mix. Before serving, chop the dill and season it in portions.

How to cook in a slow cooker?

It's very easy to make mushroom soup in a slow cooker. In the bowl, the food is heated evenly, and therefore the dish turns out juicy and rich.

Ingredients:

• frozen mushrooms – 210 g;
• potatoes – 4 pcs.;
• oil;
• carrot – 1 pc.;
• pepper – 1 pc.;
• greenery;
• sour cream;
• chicken leg – 1 pc.;
• onion – 1 pc.

Preparation:

1. Pour water into the bowl. Place the ham. Set the “cooking” mode. Time - half an hour. Place the meat on a plate.
2. Thaw the mushrooms and chop. Chop the onion. Chop the pepper. Grate the carrots using a coarse grater. Chop the potatoes (you should get cubes).
3. Pour oil into a frying pan and heat. Place forest gifts, add pepper, simmer. Add carrots, add onions and fry everything.
4. Place potatoes in a bowl of broth and boil. Set the timer for a quarter of an hour. Mushroom soup in a slow cooker is prepared in the “cook” mode.
5. Add the fryer and cook the stew for five minutes at the same setting.

All that remains is to chop the greens and add portions to each plate along with sour cream.

Unusual frozen porcini mushroom soup with semolina

Porcini mushrooms are the kings of forest gifts. They differ significantly from other types in taste, and therefore the stew turns out much more aromatic and richer.

Frozen mushroom soup with semolina turns out to be very rich.

Ingredients:

• salt;
• mushrooms – 470 g frozen;
• salt;
• carrots – 2 pcs.;
• cilantro;
• potatoes - 5 tubers;
• parsley;
• onions – 2 pcs.;
• dill;
• semolina – 1 tbsp. spoon;
• sour cream;
• butter – 55 g;
• pepper.

Preparation:

1. Add salt to water and boil.
2. Add mushrooms and boil.
3. Cut the potatoes and send them to the mushrooms.
4. Chop the onion. Place onion half rings in a frying pan.
5. Chop the butter into pieces and add to the onion. Grate the carrots and also place in the frying pan. Fry everything, add to the soup and stir.
6. Add salt, pepper, and bay leaves. Add semolina and mix. When adding semolina, small lumps should not form. To prevent this from happening, constantly stir the broth while adding the cereal. Semolina should be added gradually, not all at once.
7. Boil for five minutes and then simmer without heat for another seven minutes. The lid must be closed.

Season with sour cream in portions. Chop the dill and sprinkle it over the soup in the bowls.

Quick recipe for boiled frozen mushrooms

If you have mushrooms that were boiled before freezing, then in winter you can quickly prepare a flavorful stew.

Ingredients:

• potatoes – 350 g boiled;
• dill;
• mushrooms – 420 g boiled frozen;
• sunflower oil;
• onion – 1 pc.;
• mushroom seasoning;
• cream – 1 liter.

Preparation:

1. Fry thawed mushrooms in oil.
2. Chop the onion, place in a frying pan and simmer.
3. Take a blender and grind the roast.
4. Once the potatoes are ready to be mashed, mix with the mushroom mixture.
5. Boil the cream. Place the resulting puree and beat using a blender.
6. Add salt, add seasoning and stir.

Chop the greens and sprinkle the soup in the pan or after, in each plate.

Mushrooms can be prepared for future use in 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;
• onion – 110 g;
• vegetable oil – 20 ml;
• greenery;
• Bay leaf;
• salt.

Preparation

Place the frozen porcini mushrooms in a saucepan, add water and bring to a boil over high heat. Now reduce the heat and cook the mushrooms for 15 minutes. Then we add a bay leaf, it 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 and pepper to taste and add chopped herbs. Boil for another 5 minutes. And after that, let the delicious frozen mushroom soup brew for 10 minutes.

Frozen mushroom soup

Ingredients:

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

Preparation

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

Frozen forest mushroom soup

Ingredients:

• frozen wild mushrooms – 400 g;
• potatoes – 350 g;
• onion – 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, add the bay leaf and pepper and boil for about 30 minutes. We prepare the vegetables - cut the pumpkin and carrots into cubes, potatoes into cubes, and finely chop the onion and fry. About half an hour from the start of cooking the mushrooms, add the carrots, then after 5 minutes - the potatoes, and after another 7 minutes - the pumpkin. Cook everything together for 15 minutes, then add 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 this 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;
• onion – 110 g;
• egg – 1 pc.;
• processed cheese – 100 g;
• carrots – 100 g.

Preparation

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

Frozen boiled mushroom and buckwheat soup

Ingredients:

Preparation

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

To always have healthy food on the table, wise housewives make various preparations in advance. Thanks to such reserves, you can prepare mushroom soup from frozen mushrooms at any time of the year. Who 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 a universal product that almost no one refuses. - a delicious recipe on our website.

Beneficial properties of frozen mushrooms

Since the time freezers became available to ordinary housewives, mushrooms have appeared on the dinner table. 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;
• various types of proteins (even more than in 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 put the prepared mushrooms in jars, fill them with water and put them 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 taste 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 prepare an 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 a more satisfying 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, there is always the opportunity to prepare excellent soup from frozen porcini mushrooms for 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 in the world like a fragrant dish, with the addition of the gifts of nature? It is especially easy to prepare frozen mushroom soup using a recipe with photos provided by experienced chefs. This dish will appeal not only to vegetarians, but also to fans of healthy food. Let the excellent mushroom soup bring heavenly pleasure to its fans.

Cooking aromatic delicious soup - video

As a rule, mushrooms are frozen boiled. Therefore, after defrosting, they require minimal heat treatment. In fact, you just need to warm them up. This means that you can cook the soup fairly quickly. Especially if you do not include meat in it (longest cooking).

The five most commonly used ingredients in frozen mushroom soup recipes are:

It is best to defrost mushrooms on the bottom shelf of the refrigerator overnight. Then this process will be less “painful” for the product - the structure of the cells and the set of microelements will not be damaged. But if there is no time left for this, defrosting in the microwave will do (activate the special function). Now all that remains is to drain off the excess moisture and transfer the mushrooms to a pan with bubbling broth.

If you froze mushrooms at home, you probably took care to cut them specifically for the soup. Purchased ones will have to be further refined, but this is not critical. Mushrooms are added to the soup last (taking into account that they were cooked before freezing). The liquid should be allowed to boil for at least five minutes, then left to steep for 15 minutes under the lid.

Adding ingredients to frozen mushroom soup

If you cook vegetable soup in water, the first thing to go into the pan is potatoes, cut into cubes. Followed by carrots and onions. Whether you fry them or not is your choice. The soup turns out delicious in both versions. If the composition contains rice or vermicelli, it is added after the potatoes, as soon as they boil. And frying - after the second boil. At this time, the cereal has already had time to cook. If it is still damp, let the broth simmer for three minutes. Sliced ​​mushrooms can be added either immediately after the onions or directly with them. In some cases, this is done earlier - it all depends on the structure of the product and the degree of its readiness.

Five of the fastest frozen mushroom soup recipes:

This mushroom soup with the addition of cream turns out very tasty. And if you prepare puree soup or cream soup, the taste cannot be distinguished from that cooked with fresh mushrooms.

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

From the first warm thunderstorms of spring until the very frosts, mushroom pickers walk along forest paths in search of their collecting happiness - a trade known to mankind since ancient times. And the forest does not skimp, giving the opportunity to stock up on boletus and saffron milk caps, butter mushrooms and honey mushrooms, milk mushrooms and chanterelles, aspen boletuses, boletuses, and champignons for future use.

Mushrooms are salted and pickled, dried and fried, stewed and boiled. Modern capabilities allow you to make blanks using the freezing method. Mushrooms can be frozen boiled, raw or fried. Mushroom soup made from semi-finished products 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 will we talk about the soup.

Mushrooms are neither plant nor 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 replace meat products during Orthodox Lent. For example, minced mushroom with the addition of garlic and some spices tastes little different from minced meat. Mushrooms quickly saturate the body without creating problems with excess calories. But, at the same time, mushroom soup can also be a high-calorie dish, depending on the method of its preparation. And this - the main secret of the product.

It is worth noting that mushrooms contain proteins and carbohydrates. They also contain sugar, fats, and amino acids. Mushrooms are a source of vitamins, calcium, potassium and iron. Good news: The chemical composition of mushrooms does not contain cholesterol, which the human body produces in abundance without additional stimulation. The surprising thing is that the large and small mushrooms contain exactly the same amount of vitamins, proteins and other elements, and the difference in size lies in the volume of water they contain. So there is no point in wandering through the forest in search of a large mushroom. In addition, the largest specimens have a looser structure, which can affect the quality of their culinary processing, and among them wormy mushrooms are more often found.

Now about the main secret of mushrooms: To do this, let’s delve a little deeper into the question of the structure of fungal molecules.

Depending on the method of mechanical culinary processing, all this rich chemical composition can either be completely absorbed by the body, or become ballast, complementing the volume of the remaining ingredients of the dish. Valuable elements are contained precisely inside molecules covered with a durable outer shell. Therefore, if mushrooms are the main ingredient of a dish, then they need to be chopped, at least partially. But for dietary nutrition, in order to cause a feeling of fullness in the stomach, a large cut is enough, or, if the mushrooms are small, then you don’t have to cut them at all.

Next question - combination of mushrooms with other products. 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 overdo it with spices. Set aside seasonings with a very spicy and persistent odor. Very carefully, just to emphasize the smell, add bay leaves, dill, parsley, garlic and onion to the soup. Dairy products enhance and especially emphasize the mushroom aroma. Mushrooms do not contain acid, and to give them the appropriate taste they can be seasoned with sour cream. But remember that chopped mushrooms with sour cream are 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. For meat, choose poultry, pork, and liver for mushrooms.

To prepare mushroom dishes, you can use different types of mushrooms.

It will be very useful to use dry mushroom powder, which will enhance the aroma of the dish.

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

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

Fried or boiled frozen mushrooms do not require additional processing, so they can be added to soups, dipped in boiling water, directly from frozen. However, you should not cook them for a long time. Raw frozen mushrooms are boiled for at least 40 minutes in total, but the water is drained twice. After pre-treatment, they are washed and used for frozen mushroom soup.

In cases where you buy mushrooms in a supermarket, it is unlikely that there will be poisonous ones among them, but you should still pay attention to the packaging: mushrooms cannot be re-frozen. Therefore, if the package is sealed 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, to be used each as needed. If thawed fresh mushrooms were not cooked immediately, it is better to throw them away.

Of all the known methods, it is most often used for mushroom soups. hot soup preparation technology:

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

Seasoning soup, using sautéed vegetables, tomato additives, with or without the addition of flour.

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

Frying technology for preparing mushroom soups is used quite often. This method is especially recommended if all the liquid was not removed from the mushrooms during freezing. In the process of frying 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 puree or cream soup great effort or special knowledge is not required - just using a blender or other equipment that can turn any soup into a creamy mass.

In this case, you can prepare each ingredient separately, then combining them in a blender, or cook the soup using any of the listed methods, making sure that the ratio of thick and liquid masses is approximately the same: this will allow you to achieve the thickness required for puree soups or creams .

The liquid base for mushroom soup can be meat, mushroom or vegetable broth (including frozen), as well as milk or cream. Mushroom soups are also prepared using fish broths, but you have to choose which flavor to give preference to – fish or mushroom.

Mushrooms in soup can be used either as the main ingredient or as an additional one.

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:

Finished, fried mushrooms are defrosted by steaming in a saucepan, adding mushroom seasoning to enhance the aroma. Combine them with boiled potatoes and puree in a blender until smooth. Boil the cream and pour it hot into the thick potato-mushroom mixture in parts, without stopping whipping. If necessary, salt and season the puree with spices. Serve in tureens, hot, garnished with chopped dill.

Recipe 2. Mushroom soup from frozen mushrooms with tomato dressing

List of ingredients:

Potatoes - 300 g

Flour for sauteing - 25 g

Carrots – 150 g

Oyster mushrooms, raw, 300 g

Tomato paste – 50 g

Mushroom powder to enhance flavor

Onion - 100 g

Meat broth (or mushroom) - 2 l

Oil, refined

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 add prepared broth (optional). After the broth with mushrooms boils, you need to reduce the heat and add the prepared vegetables one by one.

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

Recipe 3. Mushroom soup from frozen mushrooms, with zucchini

Product composition:

Milk 0.45 l

Zucchini, white - 250 g

Low-fat sour cream (15%) – 120 g

Oil, refined (for sautéing)

Onion - 200 g

Boiled champignons, frozen - 0.5 kg

Water (or meat broth)

Carrot 150 g

Herbs, spices, mushroom paste

Preparation:

Place the pots in the oven at 50°C to warm up. Grate the carrots, defrost the mushrooms and cut them into not too thin slices, chop the onion with a knife. In heated oil, first sauté the carrots and then the onions. Pour mushrooms into sautéed vegetables and simmer. Then lay out the grated zucchini and add milk and salt. Place the contents in pots and pour hot broth or boiling water on top. Add sour cream to all the pots and place them in the oven, preheated to 210°C, for about half an hour. Before serving, directly in portioned pots, season with green parsley.

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

Product composition:

Water - 2.7 l

White, small beans 400 g

450-500 g fried mushrooms

Garlic - 1/2 medium head

Ghee 50 g

Oil, olive 100 ml

Dried mushrooms (powder)

Chili 1 pc.

Bay leaf, spices

Fresh parsley

Cooking method:

Boil the soaked beans (preferably let them sit overnight).

Season with two bay leaves and salt. Half the boiled beans should be chopped and put back into the pan. Crush the chili pepper and 2 medium cloves of garlic and fry in hot oil. After they turn golden, you need to take them out and throw them away, fry the mushrooms in this oil and add them to the bean broth. Boil everything together for another 10 minutes, add a couple more cloves of chopped garlic, parsley and black pepper.

Recipe 5. Mushroom soup from frozen mushrooms, with tomatoes

Product 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 the pan so as to cover its bottom, throw in the onion and 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 diced potatoes and chicken in the same bowl, add broth, cook until the desired taste is achieved and 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, like Dutch 200 g

600 g frozen chanterelles (boiled)

600 g potatoes

Garlic - to taste

Sesame (for sprinkling)

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 and mushrooms in a blender, then add the heated cream. Cut off the top part of the bread, which will then become the “lid,” and remove the crumb. Do not thoroughly clean the bun: the bottom should not be damaged. Place the rolls on a baking sheet and place in the oven, preheated to 180 C. You want the rolls to brown and dry.

Mushroom soup. 5 simple recipes for making frozen mushroom soup

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

Recipe 7. Mushroom soup from frozen mushrooms, with cheese

Compound:

Frozen champignons (raw) 0.5 kg

Potatoes 400 g

Cheese, processed 4x50 g

Carrots 100 g

Pepper, salt

Oil (for sautéing)

Preparation:

Cook the diced potatoes. When the water boils, add the grated processed cheese and mix it very intensively. In order for the cheese to melt well, you should choose good quality cheeses. Defrost the mushrooms, chop them and fry them until the water has completely evaporated. When the moisture has evaporated, season with pepper and salt if necessary. Separately, sliced ​​onions and grated carrots should be sautéed. Pour the prepared vegetables and mushrooms into the pan and let simmer for another 5-10 minutes.

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

Compound:

Frozen honey mushrooms, fried 450 g

Broth 2.7 l

Potatoes 300 g (2-3 pcs.)

Steamed rice 100 g

Greens, mushroom paste

Flour and butter for sautéing - 30-40 g each

Sour cream 50-75 g

Milk 250 ml

Bay leaf

Preparation procedure:

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

Mushroom soup from frozen mushrooms - tricks and useful tips

The range of soups with mushrooms can be made more diverse with the help of dried fruits. Prunes and dried apricots go well with mushroom soup made from frozen mushrooms.

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

If you prepare mushrooms for the winter yourself, then remember that they need to be collected away from the city, away from the highway, as they absorb all contaminants from the soil, air and water. When collecting mushrooms, unknown species, or those that you doubt, should be resolutely avoided, without even touching them with your hands. The best time to collect is early in the morning, when both the mushrooms and the ground are covered with dew.

You should buy mushrooms only from retail chains that have certificates. Never use the services of unfamiliar sellers at the market. Before cooking, sort the mushrooms again to make sure they are safe.

Only porcini mushrooms or champignons are suitable for mushroom broths.

Prepare a powder from dried porcini mushrooms and store it in a tightly sealed container. Then you won’t have to buy a special mushroom seasoning containing salt and preservatives, and mushroom dishes will always turn out aromatic, as if frozen mushrooms had just been brought from the forest.

Soak dried mushrooms in salted milk. They will swell and acquire a fresh smell.

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

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

Try to avoid eating too much 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 a simpler recipe so that I don’t have to stand at the stove for a long time - quickly chop everything up and then sit and wait for the soup to cook, inhaling the delicious aromas. Today I have a particularly fragrant soup made from frozen porcini mushrooms, a recipe with photos from the “couldn’t get simpler” category. The set of products is spartan - mushrooms, potatoes, onions, carrots, some seasonings and herbs. This is the recipe for a good mood. Don't believe me? And you try it. It’s enough to eat a bowl of this porcini mushroom soup and you’ll get a warm feeling that you’ve 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. For me they are 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, and 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 first in time would get all the mushrooms. Strong, even boletus, without a single wormhole. We just managed to get out after the rain - and immediately put them in the basket. Mom froze them like that - whole, only she cleaned the legs a little from the turf and moss. All I have to do is defrost them, rinse them and cut them. Frozen mushrooms cook very quickly. 15 minutes - and the soup is ready.

Ingredients:

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

How to make frozen porcini mushroom soup

So, you and I have frozen mushrooms. They need to be transferred from the freezer to the refrigerator in advance so that they are completely thawed. Under no circumstances should mushrooms be placed in water - they will give the lion's share of their wonderful aroma to the water. And we need to preserve it as much as possible.

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

Pour vegetable oil into a frying pan or saucepan with a thick bottom. Add the onion and fry over low heat, stirring. Do not move away from the stove so that the onions do not burn. As soon as it becomes transparent, you will immediately need to add the carrots.

You can chop it thinly with a knife, grate it on a regular grater, or use a device for Korean carrots - then the soup will turn out to be very aesthetically pleasing. Mix carrots with onions and fry for another five minutes.

Our mushrooms have already defrosted and become soft. I don’t use the thawed water from under them, because it either needs to be filtered so that sand doesn’t squeak on my teeth, or drained. I’m not in the mood to do magic in the kitchen, so I wash the mushrooms, clean off the remaining turf and cut the mushrooms. If you want to get such distinct pieces, then cut off the stem about a centimeter from the cap and cut it into pieces a centimeter wide. And place the rest with the cap facing up. Cut it in half, and then take a half and cut it into neat pieces crosswise - you will get quarters with a distinct mushroom shape. Of course, this can only be organized if the boletus mushrooms are small.

Place the chopped mushrooms in a saucepan, mix with onions and carrots and fry for a couple more minutes.

All that was left was potatoes. We clean it and cut it into small pieces. I generally cut it into strips, like for frying, and then in half, because I don’t like large potato chunks floating in the soup. I like the potato pieces to fit in a tablespoon.

I take only 1 liter for this amount of food, because I like the soup to be rich in taste and have more thickness. You can take cold water or boil it in advance - then the soup will cook even faster.

Place the pan on the stove, add salt, bring to a boil, turn the heat up to a third, close the lid and cook for 10-15 minutes until the potatoes are boiled. At the end, add spices. Next, turn off the stove and let the soup brew for at least 20 minutes. Remember, the longer the soup sits, the more flavorful it becomes.

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