Soup from frozen mushrooms. Mushroom soup Mushroom soup from frozen mushrooms recipe

31.03.2022

To cook frozen porcini mushroom soup, you don’t have to look for a recipe for a long time. It is not necessary to study thick cookbooks for this, it is enough to remember the simplest "grandmother's" way of making soup, and then you can improvise on a topic, depending on the ingredients available. The main plus of this dish is that you can use any mushrooms. The same goes for spices and vegetables.

The benefits of mushrooms

In autumn, when mushroom pickers rush into the forest for a quiet hunt, housewives begin to actively prepare dishes from wild mushrooms. But nowadays, in order to pamper yourself with these products, it is not necessary to wait for the season. Mushrooms can be purchased frozen. Dishes prepared from frozen porcini mushrooms are in no way inferior in taste and nutritional value to similar dishes made from fresh products.

How many gifts of the forest to put in the broth depends on the tastes and preferences of the hostess. To make the broth more concentrated and rich, you need to put more mushrooms than noodles or potatoes. But such a dish will turn out to be quite difficult to digest. If you want a light vegetable soup, you can put only a handful of mushrooms for flavor, and make the main focus on roots and vegetables.

Nutrition experts say that mushrooms, which are traditionally very popular among the Slavic peoples, bring great benefits to the body, saturating it with vitamins and proteins. If you include mushroom dishes in your diet every day, cold winter and spring beriberi are not terrible.

And Western Europeans (with the exception of the French) absolutely in vain "disdain" this product, because:

In terms of protein content, the gifts of the forest are in no way inferior to meat, oyster mushrooms, champignons and mushrooms are the richest in protein.
Coarse vegetable fiber, which is contained in these products, prevents constipation and helps to normalize bowel function.
All vitamins are fully preserved in fresh and shock-frozen "gifts of the forest". Vitamins of groups E, A, D, which are found in large quantities in the most "valuable" varieties of mushrooms, have a beneficial effect on the functioning of all body systems and slow down physiological aging.
The delicate aroma of these products stimulates the appetite, so any mushroom dishes are ideal for those who eat poorly and lose weight due to illness or general overwork.

There is a popular belief that forest mushrooms and their "brothers" accumulate radiation. However, this is true only for those mushrooms that were collected in the contaminated area. Frozen products of industrial production, as a rule, are grown artificially, so there can be no talk of any radiation. Vice versa, mushroom dishes activate the human immune system and help the body to actively fight the negative effects of the environment.

For those who can hardly distinguish a mushroom from a mushroom, and an edible mushroom "umbrella" from a pale toadstool, it is best to purchase frozen products in supermarkets, this opportunity is now available in almost every major city.

Making a tasty and nutritious first course of frozen mushrooms is very simple, because the gifts of the forest do not have to be peeled, cut and washed. This is an ideal option for a novice housewife who wants to pamper her family and friends, but at the same time does not want to bother with the preparation of mushrooms. In order to prepare an excellent soup that helps not to freeze in the cold season and contributes to rapid satiety, you must first prepare all the ingredients. For mushroom soup according to a recipe from frozen mushrooms, you will need:

Packing mushrooms;
Onion;
Carrot;
Potatoes or noodles (vermicelli);
Greenery;
Salt;
Bay leaf, black peppercorns.

Cheese can be added if desired. Meat or fish is not needed, mushroom soup is traditionally considered a lean dish.

Having prepared everything you need, you can start cooking:

It is necessary to boil water and cook the broth from frozen mushrooms. If the hostess puts only half of the package, the second half should be immediately returned to the freezer, tightly closing the bag.
Add peeled and sliced \u200b\u200bpotatoes or cubes to the broth.
While the potatoes are cooking, you need to prepare the fry. To do this, finely chopped onions and grated carrots are fried in sunflower oil until golden brown, if desired, you can add a little garlic. Tomato paste is not put in a fry for mushroom soup.
When the potatoes are almost ready, the frying is added to the soup along with the remnants of vegetable oil to make the broth fatter.
The dish is brought to readiness, about ten minutes before turning off, bay leaves are added to the pan.

If the hostess decided to use pasta or vermicelli instead of potatoes, add pasta and fry about ten minutes before the mushrooms are ready, spices are added at the same time. In this case, you need to be very careful not to overcook the noodles, otherwise they will turn into porridge.

When the soup is cooked from potatoes, a handful of rice can be added at the same time as the potatoes. This option is especially good in cases where there are few potatoes and the finished first course can turn out to be watery. Rice is added "for consistency".

Professional chefs do not recommend adding fresh cabbage to the first mushroom dishes, because both products tend to cause fermentation in the stomach. Although, if a person is healthy and does not have a tendency to flatulence, lean dried mushroom soup with sauerkraut will go with a bang.

Cooking options

The French are very fond of julienne - mushroom puree soup with chicken, seasoned with grated cheese. Julien is served in cocottes - special deep cups. The technology of its preparation is simple. If at the moment there is no poultry meat at home, but you want to feast on something unusual, the hostess can cook the first dish of porcini mushrooms with melted cheese.

This is a kind of budget version of the French julienne, the taste is in no way inferior to its foreign "relative". Instead of processed cheese, hard cheese can also be used, as long as the taste of the dairy product is soft and neutral and does not drown out the mushroom version. Such types of cheeses are suitable for such a soup, such as:

"Gouda";
"Russian";
"Viola" (with a neutral taste, without additives and flavorings);
"Friendship".

When choosing processed cheese, you should pay attention to the fact that it is cheese, and not a cheese product.

The cooking technology is quite simple: the hostess cooks the first dish of fresh or frozen mushrooms (mushrooms, oyster mushrooms) according to any recipe she likes, and three to four minutes before the end of cooking, adds the required amount of cheese to the pan. Before cooking mushroom soup from frozen mushrooms, the hostess must firmly understand that in the last minutes of cooking it is impossible to leave the stove. Soup with added cheese must be constantly stirred until the additive is completely dissolved, otherwise you will get unappetizing lumps. Properly cooked "Russian julienne" will be a delicate cream color.

Features of filing and registration

Mushroom soup, as forest soup is sometimes called, should be served with black or white fresh bread, then mushrooms, which are traditionally considered heavy food for the stomach, will be better absorbed. Some housewives fill the first course with croutons. This is also a good option, but you need to put croutons in the soup just before serving, and not in advance, otherwise they will get soggy.

Serve the first course hot and fresh. If you reheat the soup, it will no longer be as tasty. Do not pour it on plates immediately after the dish is removed from the heat or the slow cooker is turned off. The soup should rest a little. To keep the pan warm, you can wrap it with a towel.

Mushroom soup from porcini mushrooms according to the classic recipe can be seasoned with sour cream or mayonnaise. If possible, homemade mayonnaise should be preferred. Another option is to put half a hard-boiled egg on each plate and sprinkle the finished dish with fresh or dried dill.

Features of the choice of mushrooms

Of course, it is best to cook the first course from the “gifts of the forest” collected with your own hands. However, in winter, forest mushrooms can be completely replaced with frozen ones. It can be not only white, but also:

Champignon;
Oyster mushrooms;
Honey mushrooms;
Assorted mushrooms.

Typically, such products are sold in supermarkets in the departments of frozen and chilled foods. The industrial technology of shock freezing is used there, which allows preserving all useful substances in mushrooms.

When choosing frozen mushrooms for soup with noodles or potatoes, you should take the package and shake it. If a characteristic knock is heard inside, you should refrain from buying, as there is a lot of ice inside. This indicates that the product has been repeatedly thawed and refrigerated.

When choosing champignons, it is better to buy whole, rather than cut in a transparent package. Chopped mushrooms are almost indistinguishable from inedible mushrooms. If some fungus does not look like its "brothers", do not take this pack.

Soup with frozen porcini mushrooms will turn out delicious if you do not defrost the product before preparing the broth, but immediately throw mushrooms into boiling water. When mushrooms are thawed, they lose a lot of juice, become bland and tasteless.

Mushrooms are tasty and healthy food. Hot dishes from them are an integral part of a lean and vegetarian diet.

You can prepare a nutritious soup in about fifty minutes. The main thing is to properly prepare all the ingredients for cooking and decorate the finished food beautifully. Both guests and family will certainly appreciate this culinary masterpiece. The first dish of mushrooms is much healthier and more nutritious than various snacks from salted and pickled mushrooms.

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mushroom soup recipe

Fragrant, tender, delicious mushroom soup made from frozen mushrooms - try to cook it according to our family recipe! Be sure to feed your family.

55 min

250 kcal

5/5 (2)

Every housewife knows how to cook a simple mushroom soup, but only a few of us really understand how to fully reveal the taste and aroma of this wonderful dish - especially if you have to cook from frozen forest mushrooms that are not very well cooked.

As a result, we often end up with an unintelligible mushroom-flavored brew and give up further attempts to use mushrooms in the soup - it's much easier to just fry them the old fashioned way!

Fortunately, at one time I received from my grandmother a universal recipe for the perfect mushroom soup, which was specially developed for making dishes from frozen mushrooms, porcini mushrooms or champignons- we will talk about it today in our article.
When starting to cook soup, arm yourself with patience and carefully read all the recommendations, because this is the only way to achieve the perfect result. So, let's begin!

Kitchen tools

Try to prepare in advance all the necessary appliances, tools and utensils that you will definitely need in the process of making delicious mushroom soup from frozen mushrooms: a pan with a non-stick coating with a volume of 3 liters or more, deep bowls (several pieces) with a capacity of 300 to 800 ml, a large frying pan with a diameter from 23 cm, tablespoons, a large grater, teaspoons, a sharp knife, measuring utensils or kitchen scales, a wooden spatula, a cutting board and a kitchen potholder. Among other things, keep your blender or food processor with chopper ready to be able to properly process some ingredients.

Required Ingredients

Did you know? Let's face it, the soup will really turn out just divine if you cook it in meat broth, but it is quite possible to use purified water if there are difficulties with the broth. In addition, frozen mushroom soup goes well with cereals such as barley or rice, so if you wish, add approximately 50 g of washed grits to the list of ingredients, and a detailed recipe for barley mushroom soup can be viewed separately.

Cooking sequence

Training

Important! If you think that it would not hurt to additionally season your future soup with your favorite spices, it's time to prepare them too. For example, I love adding to mushroom soup a little ground ginger, suneli hops and a mixture of Italian herbs, but my mother additionally rubs a few tablespoons of hard cheese on a coarse grater.

The first stage of preparation

Put the pan on medium heat and heat it up well.
We remove the mushrooms from the freezer and immediately put them in the pan.
Close the lid and simmer for about five minutes then pour in half of the sunflower oil.
We warm the mushrooms until completely defrosted, trying to prevent the ingredient from burning.
After that, put the mushroom mass in a bowl.
We put a pot of water or broth over medium heat, add bay leaf and salt, bring to a boil.

Some housewives prefer boil frozen mushrooms in salted water without prior frying- to me this method seems inefficient, because we not only need to achieve complete defrosting, but also ensure the integrity of each mushroom. In addition to losing their shape, mushrooms run the risk of acquiring the unpleasant taste of a rubber washcloth, which it is not clear how it got into our soup.

The second stage of preparation

Put the chopped onion in the pan and pour it with the rest of the sunflower oil.
Fry it over low heat, stirring often with a wooden spatula.
After five minutes, add chopped carrots to the onion and close the pan with a lid.
Simmer for about ten minutes, add mushrooms from time to time stirring it.
As soon as the carrots have become soft and lightly fried, remove the pan from the stove.
Carefully pour the broth into the saucepan and mix well.
Bring the water to a boil and add the chopped potatoes, mix the soup again.
Cook for approximately 15 minutes add additional seasonings and chopped greens.
Five minutes before readiness, we taste the soup for salt and, if necessary, add more.
Turn off the fire and let our soup stand on the stove for about 10 minutes under a closed lid.

Important! Such a soup can be easily prepared in a slow cooker: to do this, add both roast and potatoes to the boiling broth with mushrooms at the same time, and then set up the Soup or Baking program on your device for approximately half an hour. Taste for doneness and salt about 10 minutes before the end of the program and try not to overcook your dish.

That's it, now you know everything about how to quickly and easily make awesome mushroom soup from frozen mushrooms! Pour it into portioned plates and do not forget to additionally decorate with fresh green onion feathers, young garlic and basil and cilantro leaves.

Mom prefers to add a teaspoon of butter and a little red chili to each bowl, but this is only worth doing if you and your family love spicy. You can store the soup in the pot in which it was cooked for about five or seven days - the longer, the faster the dish will lose its aromatic and taste properties.

Video recipe for making mushroom soup from frozen mushrooms

Take a close look at the attached video on how to make a delicious mushroom soup from frozen mushrooms.

Finishing our conversation with you, I would like to offer you some more wonderful mushroom soup recipes with which you could diversify your mushroom menu and personal arsenal of culinary finds.

For example, prepare mushroom soup from dried mushrooms, which turns out to be simply unusually fresh, bright and incredibly tasty. In addition, do not forget to take on a wonderful, very simple, very popular with both children and adults.

In addition, I cannot but recommend the classic and fast, ideal for those who value their time, mushroom soup in a slow cooker. I have checked all these recipes countless times, so you can not be afraid of running into an unreliable guide.

Bon appetit everyone! I would like to hear from you some comments and feedback on the above recipe, as well as to learn about your new ideas and developments on adding to the broth and decorating the finished product. Have a nice day and successful experiments in the kitchen!

In summer and autumn, we prepare mushroom soup with fragrant forest mushrooms that have just been brought from the forest. In winter, from frozen and dried, which were harvested during the harvest season. And all year round we cook a delicious soup of champignons and oyster mushrooms, as these mushrooms are grown regardless of the season in artificial conditions. Mushroom soup is simple and tasty, and you can cook it at any time, you just need a desire.

There are so many mushroom soups that I don't even know where to start. Once I already touched on this topic when I talked about. Therefore, this time I will bypass this recipe, but I will talk about other soups.

As a big lover of mushrooms, in principle, I also really like variety, so soups from all kinds of mushrooms are often on my table. In addition, mushroom soup can be light with vegetables, or it can be hearty with potatoes and vermicelli. Even with meat and meat broth there is mushroom soup, and this does not make it something else. After all, the most important thing is mushrooms.

When you need to cook a quick lunch, and have fresh champignons on hand, the easiest option is mushroom soup. To prepare it, you do not need a lot of complex and expensive products, and you will spend a minimum of time. You should have potatoes, onions, carrots and some mushrooms. Here's the formula for a quick champignon mushroom soup.

You will need:

champignons - 300 gr;
potatoes - 2-3 pieces;
carrots - 1 pc;
onion - 1 pc;
salt, pepper and aromatic spices to taste.

Cooking:

1. Mushroom soup from champignons can be cooked without the use of meat and vegetable broths, that is, practically on water. The broth itself is formed from mushrooms and potatoes. Therefore, start by frying onions and carrots. Cut the onion into very small cubes and fry in a frying pan with vegetable oil.

2. Peel the carrots and grate. Any will do: small, large, or even for Korean carrots. The main thing is that you are satisfied with the size of the carrots in the finished soup. Put the carrots in the pan with the onions and fry them together until lightly browned.

3. Now wash and wipe the mushrooms. Cut off the very tip of the leg if it has darkened. Cut each mushroom in half lengthwise and then into slices. If the mushrooms are large, then cut into quarters. Add the mushrooms to the onions and carrots and sauté together. Cover and simmer for 2-3 minutes. Salt and pepper to your taste.

4. Peel and cut the potatoes into small pieces. If you did this beforehand, then pour cold water over the potatoes and they will not darken.

5. Boil water in a kettle. Transfer the cooked mushrooms with vegetables to a saucepan and cover with hot water. It will take from 1 to one and a half liters, it depends on how thick the soup you want to get. As soon as the water boils, put the chopped potatoes in the same place. Stir and cook until potatoes are tender.

6. The potatoes will cook for approximately 10 minutes. When it is almost ready, add fresh or dried herbs to the mushroom soup. Stir and cook until done. Let it brew under the lid for 5 minutes and you can serve.

Have a nice and delicious lunch!

Such mushroom soup can be prepared in any season if you have prepared or bought dried porcini mushrooms. This is one of the most beloved noble mushrooms, which has a very bright and memorable taste and smell. It cannot be confused with anything. From porcini mushrooms, an excellent dark brown broth is obtained, quite transparent and beautiful. From boletus, for example, this will not work, it will be darker.

When cooked in soup, dried mushrooms increase in volume, so you need very little of them. For a medium saucepan of soup for 3-4 liters, 100 grams will be enough. There are several opinions on whether to add carrots to mushroom soup, some think that it interrupts the taste of porcini mushrooms, so add it as desired. Mushrooms do feel stronger without carrots, but if you love the taste of carrots, this is your decision.

You will need:

dried porcini mushrooms - 70-100 gr;
potatoes - 3-4 pcs;
onions - 1-2 pcs;
noodles or vermicelli - 100-150 gr;
carrots - 1 pc (optional);
butter or vegetable oil for frying onions;
salt, pepper and fresh herbs to taste.

Cooking:

1. Dried mushrooms are prepared quite simply, but they must be washed before cooking. After all, they dry them quite a bit after cleaning them. Therefore, pour dried mushrooms into a saucepan or deep bowl and rinse in cold water several times. Fill the dishes, rinse the mushrooms with your hands and drain, then a few more times. You can pre-soak for 15 minutes, but also in cold water.

2. Washed porcini mushrooms set to boil. Fish them out of the water with a slotted spoon so that all debris and sand remain at the bottom of the dish. Place in a clean saucepan and cover with fresh water. Boil over medium heat for 30 minutes. During this time, the mushrooms will soften and the broth will turn brown.

3. While cooking mushrooms, prepare the rest of the products. Peel potatoes and cut into small cubes. If you want to get a clear broth, then put the chopped potatoes in a deep bowl and rinse several times in cold water until all the starch is washed out, that is, the water becomes completely transparent. Leave the potatoes in the water until they are added to the soup so that they do not oxidize and darken.

4. Heat a frying pan on the stove over medium heat. Pour vegetable oil there or put a piece of butter. Chop the onion into small cubes and add to the pan. Sauté the onion until softened and translucent without adding heat. It should not overcook, just become soft and transparent. If you want to add carrots, then put them in now and reduce the heat to a small, stirring, fry them together until the carrots are soft.

5. Catch the cooked mushrooms from the pan with a slotted spoon. Strain the broth again, to do this, pour it into another container, leaving quite a bit on the bottom, if there is sand or debris in the mushrooms, it will be on the bottom. Rinse the pan and return the mushroom broth to it again.

6. Put porcini mushrooms in a pan with onions (and possibly carrots) and fry very lightly until a characteristic smell of mushrooms and a very light golden crust appear. Butter is preferable in this case, as it emphasizes the taste of white mushrooms.

7. While the mushrooms are fried, bring the mushroom broth to a boil and put the chopped potatoes into it. The smaller you cut it, the faster it will cook. This may take 5 to 15 minutes.

8. There are two options for adding noodles to mushroom soup. Or boil it immediately in mushroom broth, but it is better to do this only with vermicelli, as it cooks quickly. Or cook separately until al dente (quite a bit undercooked) and add to the soup later. In the second method, the broth of the mushroom soup will remain clear; when cooked together, it will become slightly cloudy due to the noodles. Place the raw vermicelli when the potatoes are almost ready. And boiled noodles with mushrooms.

9. Now it's time to put the fried mushrooms in the soup. Transfer the onions and mushrooms to the simmering soup, stir and cook for another five minutes. Salt and pepper to your taste. You can add dried herbs at the same time. Fresh is better to add to the finished soup or already on a plate.

10. Turn off the finished soup and leave it covered for 5 minutes. After that, you can serve it on the table and call the family for dinner.

Delicious and fragrant porcini mushroom soup is ready.

Mushroom soup with eggplant boiled in milk - video recipe

If you want to cook an unusual mushroom soup, then you should take a closer look at this recipe. Especially if you are a big eggplant lover and the season allows you to get these wonderful fresh vegetables. An unusual way of cooking with milk makes the soup only tastier, it turns out to be very tender and creamy. After all, we know perfectly well that mushrooms, especially champignons, go well with the creamy taste of dairy products.

This soup is prepared without meat, but in terms of satiety it is not inferior to any meat. Thanks to the same perlovka. For most barley, pickle is most often associated, but mushroom soup can also be cooked very tasty. Almost any mushroom is suitable for such a soup, only the taste will change a little. You can get frozen or dried ones that have been stored for a long time, or you can buy fresh champignons, which will not spoil the taste at all. The only difference in cooking will be that dried mushrooms will need to be boiled first, and frozen ones should be thawed.

You will need:

mushrooms - 500 gr (fresh);
potatoes - 3-4 pieces;
boiled pearl barley - 250 grams;
carrots - 1 pc;
onions - 1 pc;
vegetable oil - 2 tablespoons;
butter - 30 gr;
ground black pepper;
salt;
allspice peas - 3-4 pcs;
bay leaf - 1-2 pieces;
fresh dill - a few branches.

Cooking:

1. Before you start cooking mushroom soup, let's prepare the ingredients. Pearl barley must be boiled in water to make it crumbly. Wash and peel the potatoes and carrots, remove the peel from the onion. Wash and dry the mushrooms, for example with a towel.

2. Cut the onion into small cubes, and the carrot into thin strips. You can grate carrots on a grater, regular or for Korean carrots.

3. Cut the potatoes into medium-sized cubes, which will be convenient for you and your household to eat in the soup.

4. Cut the mushrooms into halves, and then into thin slices. If the mushrooms are too large, then cut into quarters. Small mushrooms like mushrooms can not be cut.

5. Take a deep saucepan with a thick bottom or a regular frying pan. Heat the vegetable oil, and then put the butter in it, let it melt. Add the onion and carrots to the oil and sauté over medium heat until the vegetables soften.

6. Add chopped mushrooms to vegetables and fry until mushrooms are ready. If you use not fresh champignons or oyster mushrooms, but thawed or dried ones, then before that they must be cooked.

7. When the mushrooms are lightly fried until golden brown, transfer the contents of the pan to a saucepan and add boiled barley and chopped potatoes to them.

8. Boil a kettle of water and pour boiling water over the contents of the pot. Water will need from 1.5 liters. You can add a little less if you like a very thick soup or more if it is more clear and runny.

9. Put salt, pepper and bay leaf. Boil until potatoes are ready. After that, put fresh finely chopped dill. Turn off the stove, cover with a lid and let the soup brew for about half an hour. So it will become even richer and tastier.

Serve the soup in bowls. You can put a spoonful of sour cream or fry crispy croutons. Very tasty and hearty mushroom soup can be obtained without meat. Bon appetit!

This soup can be simultaneously attributed to both mushroom and cheese. As you remember in cheese soup recipes, there were also mushrooms. But still, I consider it mushroom to a greater extent. Soft creamy taste only emphasizes the taste of mushrooms. For soup, you can take forest mushrooms fresh or frozen, or you can buy frozen mushrooms in the store, which are now freely sold at any time of the year. Both options will turn out delicious, so feel free to cook and try.

You will need:

mushrooms - 600-700 grams;
potatoes - 4 pcs;
onion - 1 onion;
melted cream cheese - 150 gr;
sour cream - 2-3 tablespoons;
butter - 50 gr;
vegetable oil - 50 gr;
salt and pepper to taste.

Cooking:

1. It is better to start cooking this soup with mushrooms. If you are using fresh forest mushrooms. then they must first be washed and boiled. You do not need to cut the small mushrooms, but cut the large ones into several parts.

2. Peel and cut potatoes into cubes. Put a pan with 2.5-3 liters of water on the stove, boil and put the potatoes to boil. This will take 10-15 minutes, depending on the size of the pieces.

3. Heat a frying pan on the stove, pour in vegetable oil and put a piece of butter. Cream is needed for taste. Once the butter is melted, add finely chopped onion. Fry it until transparent and soft, you can brown a little, but not much.

4. Put prepared mushrooms in a pan with onions. If instead of mushrooms you have champignons, then you can put them simply washed and chopped, you do not need to boil them. Frozen mushrooms from the store are best thawed in advance and boiled a little, about 10 minutes. This will be enough.

5. Saute mushrooms with onions until all the liquid has evaporated and the mushrooms begin to fry. In fact, they need to be brought to readiness.

6. Put sour cream and melted cheese to the mushrooms, mix until a homogeneous creamy mass. You should get mushrooms in cheese and sour cream sauce.

7. When the potatoes are cooked in the pan, and the mushrooms in the sauce in the pan are ready, put the contents of the pan into the pan. Stir, salt and pepper to your taste. let simmer over medium heat for 3-4 minutes. After that, cover with a lid, turn off the heat and let it brew for another 10 minutes.

Mushroom soup with mushrooms is ready, it turned out tender, creamy and with a pronounced taste of mushrooms. Bon appetit!

We continue to cook delicious soups. Who said that mushroom soup can only be on vegetable broth. I think chicken broth goes well too, and the presence of meat can make it even tastier for many. Take a good piece of chicken for broth, if you like low-fat soup, then breast, and if you prefer rich, then take wings, legs or a whole half so that there are skin and bones. Then the chicken broth will be fatter, more satisfying and more aromatic. It is important that you cook the way you like to eat.

Buckwheat in this soup will only add satiety to it. By the way, this is a great option to use already cooked buckwheat, which you have left for example with a side dish. If buckwheat is not boiled in the soup, but boiled separately, then the broth will be light and transparent, and if you put it in the soup, it will be dark, brown. This is also your choice. I prefer separately boiled buckwheat.

You will need:

fresh mushrooms (honey mushrooms, champignons, oyster mushrooms) - 300 gr;
chicken - 400-500 gr;
potatoes - 4-5 pcs;
buckwheat - 1 glass;
carrots - 1 pc;
onion - 1 pc;
fresh dill, parsley - 1 small bunch;
bay leaf, salt and pepper to taste.

Cooking:

1. In preparing such a soup, it is important to start by boiling chicken for broth. The most delicious broth is obtained by simmering, if possible, with slow simmering. Broth cooked at a high boil will be less flavorful and more likely to be cloudy. Therefore, pour cold water into a saucepan, put chicken meat and cook over low heat under a lid without active boiling, but only with a slight gurgle until the chicken is ready. In the process, especially at the beginning, be sure to remove the resulting foam.

2. Peel potatoes, carrots and onions. Rinse and pat dry the mushrooms to remove excess water. Mushrooms, oyster mushrooms and mushrooms do not need to be cooked in advance. Dried mushrooms only need to be soaked in water for an hour.

3. Heat a frying pan with vegetable oil, put finely chopped onion and fry it until golden brown.

4. Cut the carrots into thin sticks or grate on a coarse grater. Add to the onion in the skillet and cook, stirring constantly, until soft.

5. Put the mushrooms in a pan with vegetables and mix. Liquid will begin to stand out from the mushrooms, simmer the mushrooms in it, stirring until they reach half doneness.

6. Remove the cooked chicken meat from the broth, cool slightly and disassemble into smaller portioned pieces.

7. Cut the potatoes into cubes and send to boil in a boiling broth. If you decide to add dry buckwheat to the soup, then do it with potatoes. If you have buckwheat cooked in advance, then put it when the potatoes become soft.

8. Five minutes after sending the potatoes to boil, transfer the roasted vegetables and mushrooms to the pan. Stir. Salt and pepper the soup. Add a bay leaf if desired, but be sure to take it out when the mushroom soup is ready so that it does not give bitterness.

How to cook mushroom soup from frozen mushrooms? If you do not know this yet, then we suggest that you read our article. In it, we will give you the recipe for this dish, and at the same time we will tell you about some tricks with which your soup will be even tastier. Let's also talk about the benefits of mushrooms.

How to cook mushroom soup from frozen mushrooms recipe with step by step photos

White mushrooms should be taken better, because they are considered more valuable and have more nutrients than other mushrooms. Moreover, it is worth noting that during heat treatment, this product practically does not lose its useful properties. It has a beneficial effect on our hair, nails and skin. Also, white fungus improves the functioning of the thyroid gland. It is very rich in protein.

Steps to make mushroom soup

So, you have prepared all the products, now let's start cooking. Cut your frozen mushrooms into small pieces. Note that mushrooms do not need to be thawed!

If you are against everything fried, even just a little, then you can throw the frozen mushrooms into the water, bring to a boil, then reduce the heat a little and cook the mushrooms for about 15 minutes. Then you can send the rest of the ingredients to the mushrooms.

Peel and cut the potatoes into cubes and throw into a pot of water along with the mushrooms. after the water boils, cook it all for 20-25 minutes.

In the meantime, the potatoes with mushrooms are cooking, cut the onion into smaller pieces and rub the carrots on a coarse grater. Fry the vegetables a little until the onion acquires a golden hue, and send it to the pot with the soup. Throw in bay leaves too.

Now salt and pepper your mushroom creation to taste. Finely chop the greens and add to the soup too. Boil it for another 10 minutes. After this time, turn off the heat and let the soup stand for about 15 minutes. Let it brew well, and then you can eat it by adding sour cream and white bread croutons.

Well, now you know how to cook mushroom soup from frozen mushrooms. We hope you find it very tasty. We wish you good luck in creating this culinary creation!
How to cook mushroom soup from frozen mushrooms at home, easy, fast and delicious!

Interesting Facts About Frozen Mushroom Soup

To make this soup tastier and more tender, you should try to eat it with white bread. You can even dry it and crumble it into soup with crackers. And it’s also worth cutting finely fresh and greens and throwing it there too. A spoonful of sour cream also does not hurt. It just tastes amazing!

This soup is considered a fasting dish, so if you are an Orthodox person and fast, then the recipe for this dish is just for you. According to their qualities, mushrooms are quite capable of replacing meat.

You should not put too many spices in mushroom soup, because this can kill the true flavor of this dish. Take an onion and greens, a bay leaf, this will be enough. Well, a little bit of garlic can also be added if you do not suffer from heartburn and gastritis. And if you take butter instead of vegetable oil, then you will get the most delicate mushroom delicacy. Grated cheese, as well as cream or milk, will add tenderness to the soup. But potatoes can be replaced with turnips or rice.

If you want to get a thicker soup, then boil the potatoes separately from everything else, then crush them into puree and send them to the soup a few minutes before they are ready. You can also crush boiled eggs into a porridge.

As for the storage of this delicious soup, it will not go bad for you for several days (it will definitely stand for 3 days) if you put it in the refrigerator. But he will already have a taste, of course, not the same as that of a soup that has just been taken off the stove.

Mushroom soup made from frozen mushrooms is an amazing dish. It has a unique aroma. This soup smells like autumn and forest. It is low in calories yet filling. The proposed mushroom soup recipe is simple, like everything perfect.

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

mushroom preparation

Soup from frozen mushrooms begins to cook ahead of time. The recipe is based on the use of frozen forest delicacies, which should be prepared in advance, in season - at the end of summer and autumn.

For this it is best to take:

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

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

At a temperature of -18ºС, such blanks are stored for up to six months. After the water begins to destroy the mushroom fiber, depriving the product of its beneficial properties.

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

Ingredients

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

frozen mushrooms - 300 g;

potatoes - 2 tubers;

flour - 1-2 tbsp. l.;

onion - 1 head;

carrots - 1 pc.;

water -1.5 l;

sunflower oil - 20-30 g;

bay leaf - 1 pc.;

black peppercorns - 3 pcs.;

salt to taste;

greenery.