Cooking frozen champignon soup recipes. Frozen champignon soup is a delicious and hearty lunch for the whole family. Cooking cream and flour sauce

Mushroom soup with potatoes is a very healthy dish. Potatoes give it satiety, and mushrooms - excellent taste and aroma. You can even add grains to it. We offer several delicious recipes that will certainly be included in your cookbook.

Mushroom Soup with Potatoes Tips and Tricks

Consider the process of making soup with potatoes and champignons.

1. Champignons are used in cooking. They are sold all year round. They are grown in artificial conditions, which guarantees their quality. When cooking, you can use different mushrooms: fresh will go in warm weather, frozen - when there is no time to run to the store. Some chefs suggest cooking from pickled or salted champignons. It all depends on your preferences.
2. for soup, you should take those varieties that are half boiled. For cooking cream soup, use highly boiled potatoes. With such potatoes, the soup will turn out to be very thick, with a good creamy texture.
3. and vegetables are cut into equal small pieces. Add them to boiling broth or water.
4. Mushrooms are added at the very end of cooking along with fried vegetables.
5. To give the dish a milky taste, cream, processed or hard cheese (in grated form) are used.
6. When buying fresh mushrooms, buy specimens with a closed hat. They are young and great for soups. Mushrooms are cut into thin slices.
7. You can supplement the soup with pearl barley, millet or rice.
8. You can cook the dish in mushroom or vegetable broth. It is these recipes that are applicable for the preparation of dietary cream soup. You can make the soup more satisfying by cooking it in meat broth.
9. Mushroom soup loves sour cream and greens, so do not forget to add them when serving.

Fresh champignon soup with potatoes

Consider the classic recipe for soup with champignons and potatoes. It is prepared in record time, very tasty and thins out the divine aroma. Products for its preparation are always in the house. Note that the soup is prepared without meat.

You will need 2-3 medium diameter potato tubers. 0.3-0.35 kg of champignons (fresh), one carrot and one onion turnip. 1-2 handfuls of gossamer vermicelli. A little vegetable oil and sour cream to taste.

1. First of all, put a pot of water on the fire.
2. In the meantime, potato tubers are washed, peeled, cut into small cubes and sent to the pan after boiling water.
3. The onion is peeled, cut into small cubes and sent to a heated frying pan, where vegetable oil is poured. Fry the onion until golden brown.
4. Three carrots on a grater of small diameter and immediately send to the onion to fry.
5. Mushrooms are thoroughly washed under running water, cut a little leg and cut into thin slices.
6. Spread the mushrooms in a pan next to the carrot-onion dressing and fry until the moisture evaporates and the mushrooms have a golden hue.
7. 2 minutes before full readiness, salt and sour cream are added. Everything is thoroughly mixed and stewed. Everything, mushroom frying is completely ready.
8. In the pan, where the potatoes have already been cooked, lay out the lavrushka, mushroom frying. Everything is mixed, then salted as needed.
9. Thoroughly wash the dill, finely chop.
10. Vermicelli, chopped dill are sent to the pan and the fire is reduced after half a minute.

Here you have a simple delicious mushroom soup. It remains to pour into plates and serve.

Mushroom soup puree with fresh champignons and potatoes

And now we will prepare a very delicious cream of champignon soup. Many do not like such soups, considering them "empty". The puree soup is hearty and easy to digest. The proposed recipe is designed for 1 liter of water. For larger quantities, increase the amount of ingredients.

For cooking you will need: 0.5 kg of frozen champignons and. Additionally, you need to take 50 g of mushroom processed cheese, 0.1 l of 10 percent cream and a piece of natural butter.

1. First of all, mushrooms are thawed, dried, cut. Then they are sent to a heated frying pan to fry in butter.
2. Potato tubers are peeled, removed, cut into pieces and thrown into boiling water.
3. Two-thirds of all mushrooms should be sent to the pot with potatoes.
4. 7 minutes after boiling, when the potatoes are well boiled, the contents of the pan are crushed with a blender.
5. Pour into the resulting mass of cream. Do this carefully, stirring constantly. Put the soup with champignons and potatoes back on the stove, reducing the heat almost to a minimum.
6. Grate the melted cheese and send in portions to the pan, stirring its contents. After boiling, the soup is boiled for another 8 minutes and removed from heat.

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 after illnesses.

This recipe is easy to prepare a great first course. If you have not prepared a forest delicacy yourself, then a frozen product can always be purchased at 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.

Cooking:

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

It remains to sprinkle with seasonings and mix.

In chicken broth with rice

Mushrooms are ideally combined with rice groats, and if you boil them with the addition of chicken meat, then the stew will turn out to be more fragrant and satisfying.

Ingredients:

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

Cooking:

1. To make the broth light, the chicken should be placed in cold water. Boil for an hour, remove and cut.
2. Defrost mushrooms ahead of time and cut (straws are required). Chop the onion, chop the carrot (should get small cubes).
3. Heat oil in a deep frying pan. Throw in the chopped foods and sweat for seven minutes. Sprinkle with flour, stir, fry and salt. Sprinkle pepper, add thyme. Stir and add to chicken broth.
4. Rinse the rice grains, send 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.

Fill bowls with sour cream. Chop the parsley and sprinkle in portions.

Frozen mushroom soup with meat and vermicelli

Fragrant stew will become rich thanks to vermicelli. Easy to prepare, 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 sheets;
• salt;
• potatoes - 1 pc.;
• butter;
• seasonings;
• tomato paste - 2 tbsp. spoons;
• onions - 2 pcs.;

Cooking:

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

With barley

Pearl barley will help to achieve harmony of taste. The soup is unique! It was this mushroom soup with pearl barley that was prepared in the former Soviet Union. Therefore, you will like the dish not only in taste, but also help you remember pleasant moments from childhood.

Ingredients:

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

Cooking:

1. Rinse and soak the cereal in advance - this will help speed up the cooking process. Rinse and cut frozen forest gifts.
2. Boil water. Place mushrooms. After the broth boils, foam will appear - it must be removed, otherwise the soup will turn out to be cloudy.
3. Add lavrushka, cover with a lid and boil for a quarter of an hour.
4. Take a slotted spoon and get mushrooms.
5. Pour in the cereal and boil. This will take an hour. But if you cook for a long time, then the broth will turn out to be a pleasant consistency.
6. Cut the potatoes, send to the broth and boil.
7. Chop the onion. Chop the carrot. Heat a frying pan with oil and fry vegetables. Add mushrooms and simmer for five minutes.
8. Send to the pan and boil for a quarter of an hour.

Soup-puree of frozen mushrooms with cream

Every housewife should be able to cook the most delicate stew, which is easy to prepare. Exquisite soup will be appreciated by children.

This is a simple but very hearty and flavorful creamy soup.

Ingredients:

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

Cooking:

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

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

How to cook in a slow cooker?

It is very easy to cook mushroom soup in a slow cooker. In the bowl, the products are heated evenly, and therefore the dish turns out juicy and rich.

Ingredients:

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

Cooking:

1. Pour water into the bowl. Place the ham. Set the "cooking" mode. Time is half an hour. Put the meat on a plate.
2. Defrost mushrooms and cut. Chop the onion. Chop the pepper. Grate the carrots using a large grater. Chop the potatoes (should get cubes).
3. Pour oil into a skillet and heat up. Place forest gifts, add pepper, then stew. Pour in carrots, add onions and fry everything.
4. Throw potatoes into a bowl with broth, boil. Set the timer for a quarter of an hour. Mushroom soup in a slow cooker is cooked in the "cooking" mode.
5. Throw the frying and boil the stew for five minutes in the same mode.

It remains to chop the greens and add portionwise to each plate along with sour cream.

Unusual soup of frozen porcini mushrooms with semolina

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

Soup from frozen mushrooms with semolina turns out to be very rich.

Ingredients:

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

Cooking:

1. Pour salt into the water and boil.
2. Add mushrooms and boil.
3. Cut potatoes and send to mushrooms.
4. Chop the onion. Place the onion rings in the skillet.
5. Chop the butter into pieces and send to the onion. Grate the carrots and also place in the pan. Fry everything, send to the soup and mix.
6. Salt, add pepper, throw parsley. Pour in the mango and stir. When adding semolina, small lumps should not form. To prevent this from happening, constantly stir the broth at the time of adding the cereal. Semolina should fall asleep gradually, and not all at once.
7. Boil five minutes, and then darken without fire for another seven minutes. The lid must be closed.

Top with sour cream. Chop the dill and sprinkle the soup in bowls with it.

Quick recipe of boiled frozen mushrooms

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

Ingredients:

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

Cooking:

1. Fry defrosted mushrooms in butter.
2. Chop the onion, place in a pan and simmer.
3. Take a blender and grind the roast.
4. Ready to turn the potatoes into mashed potatoes, mix with the mushroom mass.
5. Boil cream. Place the resulting puree and beat using a blender.
6. Salt, add seasoning and mix.

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

The inclusion of mushroom dishes in the diet will not only allow you to enjoy their exquisite taste, but also satisfy the body's needs for protein. Culinary art continues to be replenished with new recipes for second courses, the main component of which are mushrooms. However, the popularity of mushroom soups also continues to gain momentum.

Frozen champignon soup with vegetables is a hearty, but at the same time a dietary dish that you can afford without fear of extra centimeters around the waist. Freezing is a great way to store food, retaining far more nutrients than drying or canning. Modern freezing equipment allows you to always have a package of frozen champignons on hand, so with this recipe it will not be difficult to prepare a delicious lunch or dinner.

So, according to the mushroom soup recipe, you will need:

• Packing of mushrooms - 500 g
• Green peas (fresh, frozen or pickled) - 250 g
• Boiled pearl barley - 250 g
• Bulb - 1 pc.
• Potato tubers - 2 pcs. large sizes or 3 pcs. medium
• Carrot - 1 pc.
• Bay leaf - 2 pcs.
• Celery root and parsley - 100 g each.
• Garlic - 4 cloves
• Peas of black and allspice - 4 pcs.
• Dill greens - 1 bunch
• Vegetable oil - 3 tbsp. spoons
• Sour cream or cream - 2 tbsp. spoons

Step by step cooking

In order to cook mushroom soup, you first need to peel potatoes, carrots, onions, garlic and parsley roots with celery with a knife or a special cleaning device. On a cutting board, cut onion and garlic into rings, celery and parsley roots into strips, potatoes into cubes, and carrots can be grated. Boil pearl barley and throw it in a colander.

Frozen mushrooms should be handled with the utmost care. We open the package with champignons and carefully transfer them to a deep container. We fill it with cold water and wait until the mushrooms are completely defrosted. Even if it takes about half an hour, you should not speed up the process by adding hot boda, otherwise the product will lose its shape and is useful only for making creamy soup from frozen champignons. After complete defrosting, the contents of the container should be rinsed under running water.

Lubricate the pan with olive or sunflower oil and put it on the fire. After the pan warms up well, put the pre-chopped onion into it. Fry it for five minutes, stirring constantly. As a result, the onion should acquire a light golden hue. After that, add the mushrooms and continue to fry the products, stirring them. After about 15 minutes, when all the moisture that the mushrooms gave has evaporated, you need to turn off the stove. By this time, both ingredients will be light brown in color.

Choose a pot with a capacity of about two liters and fill it with water. Put the pot on the stove and bring the water to a boil. After that, we put the roots of celery and parsley, as well as carrots, into the water. We cook them for a quarter of an hour, then add potato cubes and continue to cook until fully cooked.

The next step in preparing the soup is to add fried mushrooms and onions, pearl barley and green peas to the boiling mass. After thoroughly mixing the contents of the pan, add the bay leaf, peppercorns, and garlic. Finally, add dill greens and mix all the ingredients again.

We keep the soup on the fire for a few more minutes, stirring occasionally and removing the foam formed on the surface. Don't forget to add salt to taste. There is no unequivocal and exact answer to the question of how much to cook frozen champignons for soup, but within 10 minutes it will be enough. It is not recommended to abuse salt, not only from the point of view of taking care of one's own health, but also in order not to drown out the taste of the used products. After the fire is turned off, you should cover the dish - it needs to brew a little.

Serve the soup on the table in deep plates with thick walls so that it retains heat for as long as possible. Don't forget to add sour cream to taste. If your family likes this mushroom dish, next time you can experiment and make frozen mushroom soup.

This year I froze a lot of mushrooms. I have , I have and , . I usually do not freeze champignons, as these mushrooms are on store shelves all year round. But it happens that for the holidays I buy mushrooms much more than I spend, and since champignons quickly deteriorate (blacken), I put the excess in the freezer and use it as needed. And now the New Year holidays have passed, and the mushrooms were not completely used up. I immediately put some of them in the freezer, and today I just decided to use them for soup.

How to cook soup from fresh mushrooms, you can see, well, in this recipe I will tell you how to cook mushroom soup from frozen champignons. To make the broth more saturated, I will cook it on pork bones. While the mushrooms are defrosting, we will just have time to cook the meat and bone broth.

Pour the pork bones with water in sufficient quantities and set to boil. Depending on the quality of the pork, the cooking time can be from half an hour to an hour from the moment the water boils. As soon as the water boils, foam will begin to form. We will collect it, and reduce the fire. Salt the broth and continue cooking under a closed lid.

Cut and wash thawed mushrooms.

Peel potatoes and cut into cubes.

Fry carrots and onions in sunflower oil.

Add potatoes to the broth.

We will immediately add a passerovka. The broth took the longest to boil. The rest of the ingredients will cook quickly, so we can already add potatoes, sauté and mushrooms at the same time.

Add chopped champignons and continue cooking until the potatoes are ready.

Cook for about 20 minutes, then add the bay leaf and dill and parsley. We try the soup for salt and, if necessary, add some salt.

Mushroom soup from frozen champignons is ready. Happy cooking!

Mushroom soup made from frozen champignons turns out fragrant, tasty, like fresh mushrooms, but with sour cream - who can resist this magical smell from the kitchen? Fresh mushrooms are a seasonal product that passes very quickly. That is why freezing is the most ideal option for storing mushrooms. This appetizing first course with champignons is a popular one as it can be prepared quickly all year round.

Mushrooms are the perfect addition to any soup. Vegetarians can make this soup without meat, meat eaters with veal, chicken, pork, beef or any other type of meat. You can take any mushrooms: champignons, porcini mushrooms, chanterelles, honey mushrooms. Assorted different types are also suitable, and they can be frozen mixed. A light, appetizing mushroom soup is prepared with potatoes, vermicelli, and in combination with cheese, it turns out just the magic of taste. Choose a mushroom soup recipe of your choice from this post and cook. The result is a delightful aroma for the whole house and a great mood! Delicious recipes for borscht, sorrel soup and okroshka will also help you diversify the menu.

Mushroom soup can be easily prepared with both frozen and fresh mushrooms.
Ingredients:
Potatoes - 5 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Frozen champignons - 1 pack (400 g)
Butter for frying
Sour cream to taste

Cooking:

Mushrooms without defrosting, put in boiling water. After boiling, cook for another 15 minutes. Then add the diced potatoes to the pot.

Fry finely chopped onions and carrots in butter and add to the soup. If you love the taste of real fresh vegetables, just put them in the pan with the potatoes without frying.

When the soup boils, you will need to add salt and spices to taste. Bring the soup to readiness for another 15-20 minutes. Remove from stove, let stand covered.

Before serving, you can add chopped greens and sour cream. Bon appetit!

On a note
Housewives are often interested in how much frozen champignons are boiled in soup. The cooking time varies depending on the cooking method. If mushrooms are initially fried with vegetable frying, and then boiled in broth, then the process of their readiness will be completed in 10 minutes. If the frozen champignons are immediately sent to the pan, then cooking will take a little longer. 20 to 25 minutes.

Mushroom soup with vermicelli

With only 400 grams of any frozen mushrooms and one hour of free time, you can make a hearty and flavorful dish. At the same time, soup components can be replaced, frozen or fresh mushrooms, vermicelli or noodles, spaghetti.
Ingredients:
Frozen mushrooms - 400 g
Water - 2.5 l
Onion - 2 pcs.
Carrots - 2 pcs.
Vermicelli - 100 g
Olive oil - 70 ml
Salt - to taste
Pepper - to taste
Dill sprigs - 3 pcs.
Sour cream - 3 tbsp. l.

Cooking:

Prepare frozen mushrooms: leave them in hot water for 20 minutes, then peel and chop.

Peel carrots and onions. Grind the carrots on a coarse grater, finely chop the onion.

Heat up a frying pan and fry chopped mushrooms in olive oil over medium heat for 10 minutes.

Without turning off the heat, remove the mushrooms from the pan and fry the onion in it until lightly transparent. Add carrots to the onion and fry for 7 minutes. Then add mushrooms, salt, pepper to them again and mix.

Next, start preparing the soup itself. To do this, put water in a saucepan on fire and after it boils, add mushrooms, onions and carrots. Cook for 15 minutes, stirring the ingredients constantly. Don't forget to add salt and pepper.

Add the vermicelli to the soup and cook for another 15 minutes.

Decorate the dish when the soup is already in the bowls.

To do this, you can use chopped dill and a spoonful of sour cream. Bon appetit!

How to cook mushroom soup

To make a puree soup, you can add grated processed cheese to it and grind all the ingredients after cooking in a blender until smooth. After that, you need to cook it for another 5-7 minutes, without bringing the soup to a boil. But even without this, the soup will be very tasty.

This mushroom soup can be made with both potatoes and meat. To do this, you need potatoes (4 pcs.) And any meat: veal, pork. You can also use beef, but it will take longer to cook, this must be taken into account. Chicken fillet is the best. It is on the broth that the soup will come out richer. To do this, the water must initially be put on fire with chopped meat. After the water boils, you need to add potatoes (previously peeled and diced) to the chicken broth. Bouillon cubes do not interfere with the aroma. Then cook everything as described in the previous recipe above. For lovers of mushroom soups, I suggest that you look at the blog of my colleague Margarita for mouth-watering recipes for mushroom puree soup.

Video recipe on how to cook frozen mushroom soup with melted cheese

Bon appetit!

Advice
What meat is suitable for mushroom soup? Chicken broth is considered the best, so give preference to chicken or turkey. But if you want a fatter and richer broth, then pork and beef will do.

Frozen champignon soup with chicken and cream

In winter, hot mushroom broth with chicken and homemade vermicelli or noodles will be very nutritious. It will give you strength, vitality and energy. Cooking delicious stew, for example, with champignons, at home in a saucepan or slow cooker is easy and fast.

Ingredients:
Chicken - 350 g
Carrot - 1 pc.
Large onion - 1 pc.
Frozen champignons - 300 g
Rice - 50 g
Bay leaf - 3 pcs.
Vegetable oil - 2 tbsp. l.
Cream 20% fat - 150 g
Premium flour - 2 tbsp. l.
Water - 3.5 l
Salt to taste
Black ground pepper to taste
Spices and seasonings for soups
Frozen or fresh parsley - 1 bunch

How to cook mushroom soup with chicken broth with cream

Remove skin from onion. Cut into half rings or neat cubes.

Grate peeled carrots on a coarse grater.

Grease the pan with vegetable oil. Put on medium fire. Throw in the onion. Fry until golden. Next put the carrots. Stirring regularly, simmer until the vegetable is soft. Add frozen mushrooms to carrots and onions.
If the mushrooms were cut into slices before freezing, then it is not necessary to defrost them first. The water will evaporate during the simmer. Continue cooking for another 5-7 minutes. Turn off the gas. Postpone frying.

Pour boiling water over rice.

Cut the chicken into pieces. Transfer to the bottom of a deep saucepan. Fill with purified water. Add lavrushka leaves. Place the dishes on a large fire. After boiling, make the gas to "minimum", cook for 20 minutes. Do not forget to remove the meat "shumok" from time to time.

When the broth boils, turn off the gas. Strain the liquid through a sieve or cheesecloth. Set aside the chicken. Wash the pot well, dry with a towel. Pour chicken stock back into it. Put on fire.

Throw pre-washed rice into the boiling liquid. Cook for 10 minutes over medium heat with the lid open.

Then send the roast. Continue cooking 7 minutes.

Cooking cream and flour sauce

While the ingredients are cooking, prepare the cream and flour mixture. Mix them together and beat thoroughly with a whisk until a smooth puree. This must be done without lumps. If they are still there, it will be right to strain.

Pour the sauce into the boiling broth. Salt, pepper, add Provence herbs, spices or seasonings, if desired.

Finely chop the greens, add to the pan. Stir in the soup. Put out the fire. Close the lid. Leave on the stove for another 20 minutes. Bon appetit!

Advice
After cooking is completed, pour the delicious frozen mushroom soup into plates or bowls. Serve with homemade crackers, rye bread or meat or vegetable skewers. The dish will acquire a special taste if sour cream is added.

Mushroom soup from frozen champignons with pearl barley

Mushroom soup made from frozen champignons with barley turns out to be very satisfying and rich. This dish is an amazing combination of not only tasty, but also healthy products. And its aroma will not leave indifferent any connoisseur of this delicacy.
Ingredients:
Frozen champignons - 350 g
Pearl barley - 150 g
Olive oil - 50 g
Parsley sprigs - 2 pcs.
Onion - 1 pc.
Bay leaf - 3 pcs.
Water - 3 l
Salt to taste
Ground pepper to taste

How to cook frozen mushroom soup with barley

Peel and finely chop the onion, carrot. Also chop the parsley.

Defrost mushrooms, rinse several times and crumble into pieces, if required. Put them in a pot of water, bring to a boil and cook for another 15 minutes. Then you need to remove the foam from the broth and throw a bay leaf into it. After that, get the mushrooms and transfer to a separate bowl.

Add barley to a pot of water and cook for about 35 minutes.

Saute onion in olive oil for 10-15 minutes. Fry the mushrooms in the remaining oil after that for 10 minutes, stirring constantly. Add onion, salt, pepper again and mix.

Put the resulting mixture into a saucepan with almost ready pearl barley, continuing to cook the soup for another 15 minutes.

Season the dish with salt and pepper, boil for another 3-5 minutes. Then add parsley.

It is better to serve the soup immediately after cooking, after leaving it for 15 minutes to brew under the lid. It also goes well with other components of the dish boiled rice, which some cooks put instead of pearl barley. Bon appetit!

Advice
Barley must be left in cold water for 30 minutes before cooking. Then pour boiling water for another 1 hour. Thanks to this, the cereal will be cleaned and steamed.

Assorted soup with mushrooms and lentils

Delicious soup of frozen mushrooms with red lentils is prepared simply and quickly.
Ingredients:
Mushrooms (honey mushrooms and champignons) frozen - 300 g
Dry mushrooms - 5 pcs.
Onion - 1/2 pc.
Carrot - 1 pc.
Potatoes - 2-3 pcs.
Red lentils - 3 tbsp. l.
Broth - 1.5-2 liters
Salt to taste
Vegetable oil
Parsley dill
Garlic - 1 clove

How to cook soup

Fry chopped onions and carrots in vegetable oil.

Add frozen mushrooms. You can add a few more soaked dry mushrooms for taste. Simmer for 10 minutes.

Pour in hot mushroom broth. You can also use meat broth. Add also filtered water in which dry mushrooms were soaked. Add diced potatoes and red lentils. Cook for 20 minutes. When the soup is ready, add chopped parsley and dill, as well as a chopped clove of garlic. Let stand covered for 10 minutes.

Serve with sour cream. Bon appetit!

Video recipe on how to cook delicious mushroom soup with cream in a Redmond slow cooker

Bon appetit!

On kvass, on kefir, on mineral water, on whey, on yogurt, on ayran, on lemon juice and water. Cook with pleasure! See you again on my blog.

P.S. Very soon, the whole country will proudly celebrate April 12 as the Day of Aviation and Cosmonautics. So much effort has been invested by our courageous cosmonauts in the exploration of outer space. And you are waiting on my blog with this wonderful holiday. For older people, this will be a small journey into the past, the world of childhood - remember the magnificent spiritual films "Youths in the Universe", "Solaris", "Milky Way". The red thread in them is the hope and dream of mankind - the exploration of space, other planets, worlds, knowledge of the Universe. Happy viewing!

Dear readers, another important and useful news from my blogging mentor Denis Povag. I recommend to those who want to earn: