Mushroom soup with mushrooms frozen. Soup from frozen mushrooms with potatoes step by step recipe. Delicious frozen mushroom soup - recipe with photo

Frozen champignon soup is one of the convenient favorites of many, which can be prepared at any time on hastily. Original recipe stipulates that the chef removes the stems of the mushrooms, cooks the stems separately, and discards them at the end. The rationale is that this removes the tough portion of the frozen mushrooms, infusing more flavor into the soup. However, this is not necessary if the stems of the trunk are not disturbed. If you don't like the tougher parts of the fungal stems, simply cut them off and discard.

This soup also uses less broth. The original soup features 6 cups of chicken broth where it is boiled for 30 minutes and 4 egg yolks are used to make the soup creamy. To shorten the cooking time and reduce the calories in the soup, use less stock and omit the egg yolks for the soup.

The original recipe also requires the chef to remove the fungal stems and chop the onions. Since frozen mushrooms are often already sliced, you can also skip this step.

Whole onions in soup are just as good as they give all their juices to the soup and the soup retains its texture as it is pulled out.

If you want your soup to be smooth, you could whisk the broth before adding the mushrooms. Or you can transfer the broth to a blender along with the onions to blend everything. This is accelerated classic recipe mushroom soup, which is easy enough to make on a weekday evening. Your soup will come out deliciously tender. Just toast a few slices of bread and serve along with your soup and you'll have a hearty winter dinner in no time.

How to make frozen champignon soup - 15 varieties

Frozen champignon soup - a simple recipe

One of the fastest and most versatile meals you can think of. Nevertheless, the dish, despite its quick preparation, is not ordinary and too simple to taste.

Ingredients:

• Frozen champignons - 500 g
• Potatoes 3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Fresh dill
• Egg - 1 pc.

Preparation:

Boil the mushrooms immediately after being removed from the freeze.

Peel and chop the potatoes and carrots.

Fry the onions.

Simmer everything over low heat for 25 minutes. At the end, add boiled egg and dill.

The dish is made from regular freezer supplies and pantry items, and is ready in less than 30 minutes. This is the perfect simple lunch soup during the meat-free week.

Ingredients:

• Olive oil
• 1 onion
• 3 cloves of garlic
• 8 cups vegetable stock
• 400 g frozen champignon mushrooms
• 2 cups broccoli
• 1 zucchini
• 1/4 cup soy sauce
• Spices
• 1 tablespoon rice vinegar
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar

Preparation:

Add oil and onions to a large saucepan and sauté over medium heat for 7 minutes, or until the onions begin to soften.

Add garlic, stir to combine, and sauté for 1 minute.

Add broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaf, bring to a boil and simmer for about 10-15 minutes, or until mushrooms and vegetables soften.

Add more vinegar, sugar and any herbs, salt and pepper to taste.

The amount of salt will vary depending on how salty the broth and soy sauce are.

Creamy melted cheese soup as a practical recipe with frozen mushrooms.

Ingredients:

• 300 g frozen mushrooms
• 1 onion
• 6 pcs. potatoes
• 2 tbsp processed liquid cheese
• 2 tbsp butter
• Greens

Preparation:

Fry the onions.

Throw the mushrooms into boiling water.

Add the onion and chopped potatoes to the water and cook for 15 minutes.

Add butter and cheese.

Cook for 5 minutes.

Add greens.

Intense earthy aromas in this smooth creamy soup made from frozen mushroom mushroom soup.

Ingredients:

• 600 g frozen mushrooms
• 1 onion
• 2 sticks of celery
• 3 cloves of garlic
• Several sprigs of parsley
• Several sprigs of thyme
• Olive oil
• 1.5 liters of chicken stock
• 75 ml cream
• 6 slices of ciabatta

Preparation:

Throw the mushrooms into boiling water.

Peel and finely chop the onion, celery and garlic and parsley.

Heat olive oil in a large saucepan over medium heat, add onion, celery, garlic, parsley stalks, thyme leaves. Fry and transfer to a saucepan with mushrooms. Cook for 25 minutes

Add cream, cook for 2 minutes and turn off.

Serve with Ciabatta.

A fragrant and full of flavor mushroom soup for a healthy and light lunch.

Ingredients:

• Frozen mushrooms - 250 g (100 g defrosted)
• Carrots - 1 pc.
• Bay leaf
• Onions - 3 pcs.
• Butter - 100 g
• Sour cream - 200 g
• Flour - 3 tablespoons

Preparation:

Heat oil and sauté chopped onions. Add flour and make sauce.

Chop the carrots.

Add mushrooms to boiling water along with carrots.

Add sauce.

Add sour cream.

This is mushroom soup as it should be - rich and full of aromatic flavor.

Ingredients:

• 1 PC. dried pork slices
• Olive oil
• 600 g frozen mushrooms
• 2 cloves of garlic
• 1 onion
• 1 thyme
• 1 liter chicken stock
• Parsley
• 1 tablespoon mascarpone
• 1 lemon
• Truffle oil

Preparation:

Soak the pork.

Defrost the mushrooms and fry in truffle oil with onions. Add mushrooms and pork to one saucepan.

Add broth and cook for 20 minutes.

Add spices, lemon juice, squeezed garlic and olive oil. Cook for another 3 minutes.

A simple and hearty soup ideal for fast food for the whole family.

Ingredients:

• Frozen mushrooms - 400 g
• Potatoes - 5 pcs.
• Onions - 1 pc.
• Carrots - 2 pcs.
• Chicken - 1 pc.
• Spices
• Butter
• Processed cheese - 2 pcs.

Preparation:

Cut and boil the chicken.

Strain the broth. Add the meat to the broth.

Chop or grate onions and carrots. Fry and add to the broth.

Chop the potatoes and add to the soup.

Add spices.

At the end of cooking, after 20 minutes, add the processed curds, after rubbing them.

Cook until the cheese is completely dissolved.

Creamy and juicy broth, potatoes, bacon, onions and mushrooms are cooked together to make a very cozy and enjoyable chowder.

Ingredients:

• 400 g frozen mushrooms
• 4 strips of bacon
• Butter
• 1 onion
• ⅓ cup of barley
• 3 potatoes
• 8 cups of water
• ¼ cups of cream
• Sour cream
• 2 tablespoons of any herbs

Preparation:

Add mushrooms to boiling water and cook.

Fry bacon in butter, add boiled mushrooms.

Heat a pot of water. Season with salt and add mushrooms and bacon.

Fry the onions and add to the soup.

Add the chopped potatoes to the soup.

After the potatoes are ready, add the barley. Cook until the barley is cooked. Add cream at the end and turn off the heat. Sprinkle with herbs.

Add sour cream if desired.

A hearty and unusual soup with meat balls, loved by children and not only.

Ingredients:

• 500 g frozen mushrooms
• 1 onion
• 1 carrot
• 1 egg
• 3 tbsp milk
• 3 tbsp flour
• Greens

Preparation:

Heat oil, add onion and grated carrots. Fry.

Heat water and add frozen mushrooms.

Mix flour, egg and salt. Roll into balls and fry.

Add onions and carrots to the water to the mushrooms.

Add milk. Cook until tender.

Add dumplings and serve.

This is a comfortable and satisfying creamy dish for a cold evening or a hearty dinner.

Ingredients:

• 5 pieces. potato
• 300 g frozen mushrooms
• 2 carrots
• ½ cup chopped green onions
• 6 cups chicken stock
• ¼ cups flour
• 3 tablespoons butter
• Cream
• 2 tablespoons olive oil
• 2 teaspoons chopped dill
• 1 bay leaf

Preparation:

Melt 3 tablespoons. butter in a saucepan over medium heat. Add carrots, green onions and sauté for 5 minutes.

Add 6 cups of chicken stock. Season with salt, pepper, 2 teaspoons of dill and add bay leaves.

Add chopped potatoes - cover and cook for 20 minutes. The potatoes should be firm but tender.

Heat 2 tablespoons. olive oil in a large skillet over medium heat. Add defrosted mushrooms and cook for 5 minutes. Add to soup.

In a separate bowl, combine the cream and 1/4 cup flour until smooth. Add slowly to soup and bring to a boil.

For a healthier version, replace all of the oil with olive oil. Skipping the flour step still creates a delicious soup.

This recipe is an abbreviated version of Julia Child's classic creamy mushroom soup, so it's easier to make on weekdays without sacrificing flavor.

Ingredients:

• 500 g frozen mushrooms
• 5 tablespoons butter
• 1/2 onion
• 3 tablespoons flour
• cups of broth
• 1 teaspoon dried parsley
• 1 bay leaf
• 4 egg yolks (optional)
• 1/4 cup cream

Preparation:

Heat 3 tablespoons of butter in a saucepan. Add onions. Cook the onions for about 8 minutes.

Add flour and continue stirring over medium heat for 3 minutes, until flour and onion combine well.

Add chicken stock, about one cup at a time. Stir constantly until it forms a silky paste and begins to simmer.

Add parsley, bay leaf, and thyme. Simmer over medium heat, partially covered, for 15-20 minutes, until the soup reaches the desired thickness.

While the broth is boiling, cook the frozen mushrooms. Add mushrooms to soup.

Combine egg yolks (if using) and cream in a small bowl and whisk. Slowly add the mixture to the broth. Season with salt and add more cream if necessary.

Mushrooms are a surprise in this creamy spinach soup. You can do this ahead of time and warm it up before serving.

Ingredients:

• 400 g frozen mushrooms
• 2 onions
• 6 tablespoons butter
• 1/2 cup flour
• Spices
• 4 glasses of milk
• Chicken bouillon
• 500g frozen spinach

Preparation:

In a large saucepan, sauté the defrosted mushrooms and onions in oil. Stir in flour and seasonings until mixed; add milk and broth gradually. Boil; cook and stir for 2 minutes or until they thicken.

Add spinach and stir. Reduce heat; cover and simmer for 5 minutes or until warmed up.

This is a lovely and elegant soup with the usual ingredients - onions and mushrooms.

Ingredients:

• 4 tablespoons butter
• 12 pcs. Luke
• 3 cloves of garlic
• 4 tablespoons flour
• 3 cups chicken stock
• 400 g frozen mushrooms
• 1/2 cup heavy cream
• Fresh tarragon

Preparation:

Heat oil in a saucepan. Saute the onion and garlic until tender.

Add flour, stir and cook for 2-3 minutes.

Add broth and thawed mushrooms and bring to a boil, stirring frequently.

Simmer for 5 minutes.

Beat with a blender.

Warm up and serve garnished with chopped fresh herbs.

Serve with a crispy loaf of French bread and a glass of wine.

This beautifully flavored Chinese mushroom and noodle soup recipe is a quick and easy soup with an oriental flavor that will satisfy family and friends.

Ingredients:

• 400 g frozen mushrooms
• 3 cups chicken stock
• 3 onions
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 300 g dried Chinese noodles
• 1/2 cup Bok Choi
• 1/2 cup Choi Sum

Preparation:

Defrost and fry the mushrooms.

Heat chicken stock in a large saucepan and bring to a boil.

Add green onions, sauces, mushrooms, Bok Choi, Choi Sum and noodles. Cook until boiling.

Leek and mushroom soup is one of the best combinations. Light and savory are the main theses of the soup.

Ingredients:

• 300 g frozen mushrooms
• 2 tablespoons coconut oil
• 1 cup thinly chopped leeks
• 1 cup finely chopped onion
• 3 garlic
• 1 tablespoon chopped tarragon leaves
• 2 tablespoons lemon juice
• 4 cups chicken stock
• 3/4 cup coconut milk
• 2 teaspoons of starch

Preparation:

Boil frozen mushrooms.

Fry the leeks. Add garlic and tarragon, cook for 1 minute, stirring occasionally. Add mushrooms.

Add lemon juice, broth and coconut milk. Heat and serve hot.

Frozen mushroom soup is a real lifesaver for a busy housewife, because it is prepared very quickly and easily. Champignons do not require long cooking, so in 25 minutes you can prepare a delicious and aromatic mushroom soup, which will be a great dinner for the whole family.

It is better to cook frozen champignon soup in ready-made chicken or meat broth, since the soup turns out to be a little bland and not so satisfying on water alone. But spices like bay leaf or pepper, which add aroma to the soup, should not be put - they will only kill the natural aroma of the mushrooms. Moreover, frozen mushrooms are not as fragrant as fresh ones.

It is necessary to clarify that before freezing, the mushrooms must be cleanly washed and, if necessary, peeled, that is, completely ready for use.

TIME: 30 minutes

Light

Servings: 8-10

Ingredients

• Frozen champignons - 200 g;
• Potatoes - 2 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Small noodles - 2 tablespoons;
• Chicken broth - 2.5 l;
• Salt - 1 tsp;
• Butter - 30 g.

Preparation

Peel and cut the potatoes into small cubes. In this form, it will dissolve faster.

Bring the finished chicken or meat broth to a boil and after boiling, pour the potatoes into it.

After boiling again, add frozen mushrooms. You do not need to defrost them beforehand, this will only deteriorate the appearance of the mushrooms - they darken and become limp. Therefore, we take out the mushrooms from the freezer only before direct cooking. After the third boil, we slow down the fire and cook the potatoes with mushrooms for about 10-15 minutes, until the potatoes are cooked.

Peel and cut the onions into small cubes.

Peel and rub the carrots on a coarse grater or cut into thin cubes.

Put a piece of butter in a cold frying pan and heat it up. When the butter begins to melt, add the chopped onion and, stirring constantly, fry for about 3-5 minutes until the onion is transparent. Then add the carrots and fry for another 5 minutes. If the frying begins to burn, you can add a little broth from the soup to it.

When the potatoes become softer, add the vegetable fry and salt to the mushroom soup. We make the fire more intense and boil after boiling for just a few minutes.

Throw in small vermicelli last, it will add satiety to the soup.

After adding the noodles, mix the soup well so that the noodles do not gather in a lump, and cook for another 2-3 minutes. Some types of noodles require a longer cooking time, so you need to focus on the instructions.

Soup from frozen champignons and noodles is ready, leave to infuse on the switched off stove for 7-10 minutes, during which time the tastes and aromas of the ingredients will mix. The broth soup turns out to be dark, so before serving, we decorate it with fresh herbs. Thick, rich and very aromatic mushroom soup is ready! Bon Appetit!

Cream soup of frozen mushrooms with cheese

To prepare the first course, you will need the most common products. But the result will delight even the most sophisticated gourmet - an exquisite and incredibly tender soup has a magical aroma and amazing taste.

Ingredients:

• Frozen champignons - 300 g;
• Processed cheese - 2 pcs.;
• The broth left over from the potatoes - 3-4 tbsp.;
• Large potatoes - 4-5 pcs.;
• Onion - 1 pc.;
• Large carrots - 1 pc.;
• Vegetable oil - for frying;
• A mixture of peppers, salt - to taste;
• A pinch of nutmeg.

Preparation:

1. Peel the potatoes, wash and cut into pieces of any shape and size. Place the vegetable in a saucepan and cover with cold water. Place the potatoes on the stove with medium heat underneath. Cook the ingredient until soft, and season with salt to taste after boiling. Drain the broth from the finished potatoes by placing it in a separate bowl - it will come in handy a little later.
2. While the potatoes are cooking, fry the frozen mushrooms in vegetable oil until soft. During the cooking process, the mushrooms need to be seasoned with salt and pepper to taste.
3. Peel the onions and carrots, wash and chop: cut the first into cubes, the second grate on a coarse grater. Fry vegetables in a separate skillet until golden brown.
4. Grind the finished vegetable frying and mushrooms with a blender. Turn the potatoes into mashed potatoes using a special crush. Combine all ingredients in a small saucepan. Add 3-4 tbsp to them. the remaining decoction from the potatoes. The amount depends on the desired consistency of the soup.
5. Put the saucepan on the fire. Bring its contents to a boil, remembering to stir occasionally with a spoon.
6. At this time, release processed cheese ok from the packages, and cut into small cubes of the same size.
7. Once the creamy soup has boiled, add the chopped cheese to it. While stirring, wait until it is completely dissolved. Then add a pinch of nutmeg to the soup, salt and pepper if necessary.
8. Remove the prepared soup from heat, cover and leave for 10-15 minutes. During this time, it will infuse well.
9. Serve hot and delicious frozen mushroom cream soup hot.

Mushroom chowder with vegetables and frozen mushrooms

This recipe will appeal to those who follow their figure, or adhere to church fasting. The low-calorie soup turns out to be very satisfying, aromatic and divinely tasty.

Ingredients:

• Asparagus (frozen) - 300 g;
• Onions - 1 pc.;
• Frozen champignons - 400 g;
• Salt, ground black pepper - optional;
• Medium potatoes - 5 pcs.;
• Drinking water - 2 liters.

Preparation:

1. Pour drinking water into a saucepan and put it on fire. Wait for it to boil.
2. While the water is boiling, peel and rinse all vegetables. Cut the onion into small cubes and the potatoes into medium pieces.
3. As soon as the water boils, send the potatoes into it. Cook for 10 minutes.
4. Now add frozen mushrooms and asparagus (you can substitute green beans for that). You can use other vegetables as desired. For example, a ready-made frozen Mexican mix is ​​ideal. Cook everything together until the potatoes are tender.
5. Season with salt and pepper the dietary soup at the end of cooking. Adjust the amount of spices at your discretion.
6. Let the cooked soup with mushrooms and vegetables steep under the lid for about 10 minutes, then pour it into bowls and enjoy the delicious taste of the chowder.

Chicken soup with frozen mushrooms

This light, but at the same time hearty soup will easily diversify your daily menu. Thanks to mushrooms, it turns out to be very aromatic, and due to chicken meat, it is nutritious. Such a soup is ideal to cook in the winter season, when fresh champignons it is not always possible to find.

Ingredients:

• Chicken - 600 g;
• Water - 2.5 liters;
• Frozen champignons - 400-500 g;
• Potatoes - 300 g;
• Carrots - 1 pc.;
• Medium onion - 1 pc.;
• Vegetable oil - 4 tablespoons;
• Fresh herbs - for serving.

Preparation:

First, let's cook the broth. Any part of the chicken will do for this. You can use thighs, wings, drumsticks, fillets, breast, or soup set. Wash the meat under running water, place it in a convenient saucepan and fill it with the specified amount of cold water. Send the dishes to the stove and wait for the liquid to boil. Be sure to remove any foam that collects on the surface using a regular spoon or slotted spoon. After boiling, simmer the broth for 30 minutes over low heat, then remove the meat from it, leaving it to cool.

While the broth is cooking, prepare the rest of the ingredients for the frozen mushroom soup. Peel and rinse the potatoes, carrots and onions. Chop the carrots with a coarse grater, and chop the onion into thin half rings or small cubes. Pour 2 tablespoons into the skillet. vegetable oil and put it on medium heat. After a few minutes, send the onions and carrots there. Fry vegetables, stirring occasionally, until light golden brown. Set aside the finished frying.

Cut the potatoes into medium-sized cubes. Send it to a boiling broth, after removing the meat from it. Cook for about 20 minutes until the potatoes are tender.

Take another skillet. Pour the remaining butter into it and add the frozen mushrooms. Fry the ingredient until the liquid has completely evaporated.

Separate the cooled chicken meat from the bones. Cut it into portions.

Once the potatoes are tender, add the vegetable fry, sautéed mushrooms and chicken pieces to the pot. Season the soup with salt and pepper to taste. Cook everything together for another 10 minutes.

Remove the finished soup from heat and leave covered for 5-10 minutes. After that, pour the aromatic dish into plates, sprinkle with finely chopped fresh herbs, and serve hot.

Tomato soup with lentils and frozen mushrooms in a slow cooker

Lentils are very nutritious and very healthy. Dishes based on it are thick, rich and very appetizing. Try making mushroom soup with frozen champignons, lentils and tomatoes - it's incredibly tasty, unusual and very satisfying. Your faithful kitchen assistant - the multicooker will help you cope with cooking as quickly as possible.

Ingredients:

• Lentils - 200 g;
• Ground black pepper, salt - to taste;
• Fresh tomatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Purified water - 2.5 l;
• Fresh herbs - for serving;
• Potatoes - 4 pcs.;
• Frozen champignons - 300 g;
• Onions - 1 pc.

Preparation:

1. First of all, you need to soak the lentils. To do this, place it in a bowl, fill it with cold water and leave for 1-1.5 hours. This procedure will allow the lentils to soften faster.
2. Peel the carrots, rinse and chop on a coarse grater.
3. Peel the onion, rinse and chop into small cubes.
4. Pour some vegetable oil into the multicooker bowl. Place prepared onions and carrots there. Set the mode to "Bake" or "Fry". Fry the vegetables, stirring occasionally, for 10 minutes. Add frozen mushrooms. Continue to fry everything together for another 10 minutes. All moisture should evaporate.
5. Peel and wash the potatoes. Cut the ingredient into medium sized cubes. Place in a multicooker bowl with sauteed vegetables.
6. Free the lentils from the water, and also send them to the bowl with the rest of the ingredients.
7. Pour hot water over the contents of the bowl. Close the lid of the multicooker.
8. Select the "Stew" or "Soup" mode, set the time - 1 hour 30 minutes.
9. Prepare the tomatoes by the end of the cooking process. They need to be washed, peeled and cut into medium cubes. Optionally, you can puree the tomatoes with a blender. Another option is to replace fresh fruits tomato paste(2 tablespoons).
10. Add prepared tomatoes as soon as the beep sounds. If you decide to replace them with tomato paste, then dilute it in a little hot water, and only then send it to the soup.
11. Season the lentil mushroom soup with salt and ground black pepper. Close the lid of the multicooker again, select the same mode and set the time, this time 15 minutes.
12. The finished soup should be infused under the lid for 10-15 minutes. After that, it will become even tastier and more aromatic. Pour the soup into portioned bowls, sprinkle each portion with fresh herbs, and serve. Bon Appetit!

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

Soup of frozen mushrooms with vegetables is a hearty, but at the same time a dietary dish that you can afford without fear of extra centimeters in the waist area. Freezing is a great way of storing food and retains much more nutrients than drying or canning. Modern freezing equipment allows you to always have a package of frozen mushrooms on hand, so using this recipe it will not be difficult to prepare a delicious lunch or dinner.

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

• Mushroom packaging - 500 g
• Green peas (fresh, frozen or pickled) - 250 g
• Boiled pearl barley - 250 g
• Onion - 1 pc.
• Potato tubers - 2 pcs. large sizes or 3 pcs. middle
• Carrots - 1 pc.
• Bay leaf - 2 pcs.
• Celery and parsley root - 100 g each.
• Garlic - 4 cloves
• Black and allspice peas - 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 champignon soup, first 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 the pearl barley and put it in a colander.

Frozen mushrooms should be handled with extreme care. We open the packaging with champignons and carefully transfer them into a deep container. We fill it with cold water and wait until the mushrooms are completely thawed. Even if it takes about half an hour, you should not speed up the process by adding a hot boda, otherwise the product will lose its shape and will only be useful for making a cream 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 fire. After the pan has warmed up well, put the pre-chopped onion into it. Fry it for five minutes, stirring constantly. As a result, the onion should take on 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 must turn off the stove. By this time, both ingredients will be light brown in color.

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

The next step in the preparation of 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 the dill greens and mix all the ingredients again.

We keep the soup on the fire for a few more minutes, stirring from time to time and removing the foam formed on the surface. Don't forget to add salt to taste. There is no definite and precise 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 your own health, but also in order not to drown out taste qualities used products. After the fire is turned off, cover the dish - it needs to be infused a little.

Serve the soup on the table in deep bowls with thick walls to keep it warm for as long as possible. Don't forget to add sour cream to taste. If your family loves this mushroom dish, next time you can experiment and make a puree of frozen champignons.

Hello!

A universal product is on the agenda today. And let's talk about mushrooms. More precisely, how to cook mashed mushroom soup at home. As we know, there is a wide variety of mushroom species. They are classified as edible and inedible. Of course, we will cook from the first option. A bit of humor.

Delicious champignon soup: cook with fresh mushrooms

Making mushroom soup is a pleasure. It can be summed up in three words: easy, fast and simple. A great option for lunch. Let's walk through the whole recipe step by step.

Ingredients:

• Fresh mushrooms champignons - 500 grams
• Potatoes - 4 medium pieces
• Onions, carrots - 1 each
• Bay leaf - 1 leaf
• Salt, pepper to taste
• Olive oil

Preparation:

1. The first thing we do is to prepare the food. Chop carrots and onions. Peel the potatoes and cut them into small cubes.

Mushrooms can not be washed, but simply wiped with a napkin. You just need to remove the dirt. They will brown well. They will not be soft and sour and water-free. Because it is known that champignons quickly absorb water. They are made so watery and not very tasty.

You can chop the carrots into stars. Our dishes should not only be tasty, but also beautiful.

2. Now we need a frying pan. I will be using a ceramic pot. Pour in vegetable oil. Pour chopped carrots and onions. And we dim it slightly. Do not fry too much. Cooking in olive oil. It turns out very fragrant with it. You can also sunflower. These are already the tastes of each individual chef.

We are currently using green onions. But you can take onions. We threw the white part for frying, and add the green one a little later.

3. Literally in a minute we spread the mushrooms. You don't need to fry for a long time either. We also slightly dim.

You can use forest mushrooms instead of mushrooms.

Making mushroom puree soup: an addition to this recipe

In the meantime, I want to give you one more recipe. Mom used to cook, then she taught me. It is good for children. This is a puree soup. We do everything in the same way as described in the cooking process. How to cook soup, pass it through a blender. The density can be adjusted with boiling water. Add light cream if desired. Then pour it into portioned plates. And separately we fry a little more mushrooms in a frying pan with a small amount of onions and carrots. Then put the fried mushrooms on plates. This is done in order to be both beautiful and tasty. And when your family or guests eat, they will see what the soup is made of. Thus, fried mushrooms and greens will be on top. Looks very appetizing!

Moving on

4. After some time, the mushrooms were extinguished, not fried. They have decreased in volume. They became like caramel. Nothing was added to the saucepan, not any water. That's how much moisture our champignons have allowed, so much is.

We throw potatoes. Fill now with boiled water. The amount of water depends on your preference. If you want thicker, add less water. And vice versa. We throw the bay leaf. And salt to taste.

We are waiting for it to boil. Close with a lid. Cook for about 10 minutes, but so that the potatoes do not boil. Watch this.

The potatoes should be small cubes. Try not to be small, but also not to be large. You can also add some more seasoning if you like.

5. Turn off the fire or like my electric stove. But remember, electric takes longer to cool. Therefore, you need to rearrange it to another section., Otherwise it will continue to boil for a while. Pour in the chopped green onion. Stir. Let the soup steep for a couple of minutes. And can be poured into plates.

Soups are different. I recently came across an interesting recipe. In the article, the author describes the preparation of pea soup with smoked ribs. By my nature, I always pass every recipe through myself. And I can assure you that it turns out very tasty. Pea soup itself is already delicious. But if you add some ingredients, then it will greatly enhance the taste. Try and unsubscribe in the comments.

Mushroom puree soup with addition: + homemade croutons

The parsing of the recipes continues. Let's improve the previous one. This time we will make a puree soup. In fact, there are a lot of recipes, if we talk about soups.

We will need:

• Champignons - 300-400 grams (2 large potatoes)
• Chicken bouillon
• Potatoes - 300 -400 grams
• Onions - 200 grams (1 large onion)
• Salt, pepper to taste
• Cream or milk

Step by step cooking process:

1. We clean the potatoes. We took champignon mushrooms as a basis. In principle, frozen can be used. There should be as many mushrooms as potatoes. You can adjust the proportions yourself. For a creamy taste, we will use milk or cream.

And yet, puree soup is always associated with croutons. If you didn't manage to buy ready-made croutons or didn't find them, then they can be made from a loaf or regular bread. We will do it in a frying pan, or better in the oven.

First of all, we put our potatoes to cook. But before that we cut it into slices. Salt a little. Fill with water for now. And put on the fire to cook until the potatoes are soft.

2. The next thing to do is toast. Let's take a loaf in our case. Cut off the crusts. And cut it into small cubes. Much is not needed, because we will fry in a pan. Lubricate the pan with a little vegetable oil. We spread the chopped loaf on it. And salt well on top.

If you wish, you can add some spices, seasonings. We'll add paprika.

Now, over medium heat, simply dry the loaf pieces. No need to fry them, stir occasionally, stir them, etc. We keep on fire until the croutons are dry and crispy.

3. We take up our mushrooms. Mine, cut into slices. It doesn't matter what size you cut, we will puree them anyway. We will fry them together with onions. Cut the onion into half rings.

Throw the onion into a hot frying pan. Fry it until translucent. Add champignons. And we fry all this together until mushrooms are soft. They still need to be slightly salted.

We make a homogeneous mass of finished products

4. During this time, we have boiled potatoes. The croutons are dry. Now we drain the water from the potatoes. And we make mashed potatoes from it.

You can either pass the mushrooms through a blender. Or pour it into the potatoes and chop it with a crush. And so, we throw the fried mushrooms with onions into a blender and chop until smooth. If it turns out thick, then add a little chicken broth.

Add mushroom gruel to mashed potatoes... Pour in a little chicken stock. And additionally grind with a submersible blender.

5. For a creamy taste, add a little milk. And we continue to work with a blender.

6. Dilute the rest with broth. And you can taste it for salt. And it's time to add black pepper.

You can even add cheese to this soup if you want an even creamier taste.

Now we put on fire, since the broth and milk were at room temperature. You need to heat the soup, but do not bring it to a boil. And the puree soup can be poured into bowls. Decorate with mushroom slices and croutons. Sprinkle with herbs on top. Bon Appetit!

A step-by-step recipe for frozen mushroom soup

I want to show you another quick and delicious recipe for soup.

The ingredients we need:

• Potatoes - 3-4 medium sizes
• Carrots and onions - 1 each
• A cup of vermicelli
• Packing frozen mushrooms (in our case honey mushrooms)

Cooking:

1. We clean our vegetables. Then rinse them thoroughly and cut into arbitrary pieces. Carrots can be grated.

Take more onions. Mushrooms go very well with him. And in the soup it will show its taste very well.

Cut the potatoes into cubes. Not very shallow. Carrots will look beautiful if cut into rings and half rings. Cut the potatoes in half rings in the same way.

Transfer the potatoes to a saucepan. Fill with water and put no fire. Let it boil slowly.

2. Prepare the mushrooms. You do not need to defrost them. Pour into a colander. And rinse well in water, but so that they do not have time to melt. The mushrooms are now ready. We washed off all the ice from them, maybe even the dirt.

3. Now fry them together with onions and carrots and then add to the potatoes. We take a frying pan. Pour in vegetable oil. We spread the vegetables prepared in advance. Fry them over medium heat for 2-3 minutes. At this stage, you can lightly salt.

4. When the onion releases juice and becomes slightly transparent, you can add mushrooms.

If you will be using other mushrooms, such as boletus or porcini. Look at if they were exposed to heat treatment. Usually mushrooms are frozen by shock freezing. Therefore, they will need to be boiled beforehand.

But you don't need to do this with mushrooms. Therefore, we have chosen them. The amount of mushrooms adds to your taste. If you like rich soups, then of course add more.

Remember! There should be as many mushrooms as there are vegetables.

We fry the vegetable mixture for 5-7 minutes.

5. While we were frying mushrooms with vegetables, the potatoes practically boiled. Add mushroom mass to it. A little salt. And cook for 10-15 minutes, until the potatoes are cooked until tender.

6. It remains to add the vermicelli. You can use rice grits, even buckwheat. We mix. If it seems to you a thick soup, then you can pour in more water. Cook for a couple of minutes and the soup is ready.

Pour the prepared soup into bowls. Sprinkle some herbs on top. And the quick frozen mushroom soup is ready! Bon Appetit!

Mushroom champignon soup: melted cheese to help

I left a super recipe for the last one. The basis is taken not only mushrooms, but also chicken meat. Yes, yes, we'll make chicken soup. And in combination with cheese, it turns out to be just a bomb. I suggest you familiarize yourself.

We need:

• Potatoes and champignons - 300 grams each (Potatoes - 5 medium pieces)
• Chicken fillet - 500 grams
• Processed cheese curds - 3 pieces
• Onions - 1 onion
• Medium carrot - 1 piece
• Vegetable oil (for frying)
• Greens - dill, parsley, onion
• Salt, pepper to taste

Preparation:

1. The first thing we start with is to set the water to boil. Peel the vegetables beforehand. Cut the peeled potatoes into cubes. Now we send him to some water. Bring to a boil.

2. Now we cut chicken fillet... You can use cubes or straws. You have two options, either fry it, or throw it into the water and let it cook with the potatoes. At the moment, we will fry. Now we send the sliced ​​fillet to the split frying pan. At the same time adding vegetable oil for frying. You can fry until golden brown or just to turn white.

3. In the meantime, let's take care of the mushrooms. We will cut them into slices so that the soup looks beautiful and so that the mushrooms are felt.

Note: take soft, delicate processed curds. To make them melt. If you take such as, for example, "City" or "Russian" cheese, then it may not melt in your soup.

4. Our chicken is almost ready. We do not waste time, preparing onions and carrots for frying. Finely chop the onion, and pass the carrots through a coarse grater.

5. The chicken is ready. Now we send to the potatoes. And after 5-7 minutes add the mushrooms, because the oin is cooked quickly.

6. Making a roast. Pour a little vegetable oil into a frying pan, literally 2 tablespoons. First, fry the onion. When it becomes transparent, add the carrots. After a little fry, cover with a lid and turn off the heat. Let it wait its turn.

7. Add mushrooms to fillet with potatoes. Let the potatoes cook until tender. In the meantime, we will rub the curds. We do everything quickly, we save our time.

Please note that we haven't salted anything yet. In order for the potatoes to cook faster, they do not need to be salted.

8. Rub the curds on a coarse grater.

To make it easier to rub, send the curds to the freezer for 5-7 minutes.

9. Potatoes and fillets are ready. We send the cheese to the pan. And immediately we send the frying. In principle, our soup is ready. Salt and pepper to taste. We mix. Finally, add greens.

10. The soup is ready. Pour into plates and serve.

Step-by-step video: preparing a dietary mushroom soup (for weight loss)

A simple and easy recipe is presented to your attention.

Dear reader, I want to thank you for your attention. If you are reading these lines, then you liked the article. In it we disassembled step by step recipes with photos of wonderful mushroom soups in various variations. Both fresh and frozen mushrooms were involved. Chicken meat and processed curds served as an addition. Even cooked with croutons. But one thing we have learned for sure is that these soups are very tasty. And cook them quickly.

Like and class, so you will not only save the recipes on the page of social networks, but also share them with your friends. I look forward to your comments. Your opinion is very important to me. All the best to you!

Mushroom soup from frozen champignons you get aromatic, tasty, like fresh mushrooms, and with sour cream - who can resist this magic smell from the kitchen? Fresh mushrooms are a seasonal product that passes very quickly. That is why freezing is the most ideal way to store mushrooms. This mouth-watering champignon first course is popular as it can be prepared quickly all year round.

Mushrooms decorate any soup. Vegetarians can cook 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 agarics. Assorted varieties of different types are also suitable, they can be frozen and mixed. Light appetizing mushroom soup is prepared with potatoes, noodles, and in combination with cheese, it turns out just the magic of taste. Choose a champignon soup recipe of your choice from this post and cook. The result is a delicious scent for the whole house and a great mood! They will also help you diversify the menu. delicious recipes borscht, sorrel soup and okroshka

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

Preparation:

Without defrosting, put the mushrooms 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 a pot along 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 the stove, let it brew under the lid.

Before serving, you can add chopped herbs and sour cream. Bon Appetit!

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

Mushroom chowder with noodles

With just 400 grams of any frozen mushrooms and one hour of free time, you can make a hearty and flavorful dish. In this case, the components of the soup can be replaced, frozen or fresh mushrooms, noodles or noodles, spaghetti.
Ingredients:
Frozen mushrooms - 400 g
Water - 2.5 l
Onions - 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.

Preparation:

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

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

Heat a frying pan and fry the 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 onions in it until light transparency. 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 the water in a saucepan on the fire and after it boils, add mushrooms, onions and carrots there. Cook for 15 minutes, stirring constantly. Remember to add salt and pepper.

Pour noodles into the soup and cook for another 15 minutes.

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

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

How to make mushroom puree 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 will 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 best. It is on the broth that the soup will come out more rich. To do this, initially you need to put the water on the fire with chopped meat. After the water boils, you need to add potatoes (pre-peeled and diced) to the chicken broth. For flavor, bouillon cubes do not interfere. Then cook everything as described in the previous recipe above. For fans of mushroom soups, I suggest taking a look at my colleague Margarita's blog for mouth-watering recipes for mushroom puree soup.

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

Bon Appetit!

Advice
What kind of meat is right for mushroom soup? Chicken broth is considered the best, so give preference to chicken or turkey. But if you want a more fatty and rich broth, then pork and beef will do.

Frozen champignon soup with chicken and cream

In winter, hot mushroom broth with chicken and homemade noodles or noodles will be very nutritious. He will give you strength, vigor and energy. It's easy and quick to cook a delicious soup, for example, with mushrooms, at home in a saucepan or slow cooker.

Ingredients:
Chicken - 350 g
Carrots - 1 pc.
Large onions - 1 pc.
Frozen champignons - 300 g
Rice - 50 g
Bay leaf - 3 pcs.
Vegetable oil - 2 tbsp. l.
Cream 20% fat - 150 g
Flour of the highest grade - 2 tbsp. l.
Water - 3.5 l
Salt to taste
Ground black pepper to taste
Spices and condiments for soups
Frozen or fresh parsley - 1 bunch

How to cook mushroom soup with creamy chicken broth

Remove the husk from the onion. Cut into half rings or neat cubes.

Grate peeled carrots on a coarse grater.

Grease the pan with vegetable oil. Put on medium heat. Add onion. Fry until golden brown. Then put the carrots. Stirring regularly, simmer until a soft vegetable consistency. 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 extinguishing. Continue cooking for another 5-7 minutes. Put out the gas. Postpone frying.

Pour boiling water over the rice.

Cut the chicken in portions. Transfer to the bottom of a deep saucepan. Fill with purified water. Add lavrushka leaves. Place the dishes on high heat. After boiling, turn the gas to "minimum", cook for 20 minutes. Do not forget to remove the meat "noise" 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 thoroughly, wipe it off with a towel. Pour chicken broth into it again. Put on fire.

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

Then send the frying. Continue cooking for 7 minutes.

Cooking the cream and flour sauce

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

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

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

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

Mushroom soup with frozen champignons with 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.
Onions - 1 pc.
Bay leaf - 3 pcs.
Water - 3 l
Salt to taste
Ground pepper to taste

How to make frozen mushroom soup with barley

Peel and finely chop onions, carrots. Chop the parsley as well.

Defrost the mushrooms, rinse several times and chop into pieces, if necessary. 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 the bay leaf into it. After that, get the mushrooms and put them in a separate bowl.

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

Fry the onions in olive oil for 10-15 minutes. Fry the mushrooms in the remaining oil for 10 minutes, stirring constantly. Add onion, salt, pepper to them again and mix.

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

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

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

Advice
Barley should 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 peeled and steamed.

Cooking assorted soup with mushrooms and lentils

Delicious frozen mushroom soup with red lentils is quick and easy to prepare.
Ingredients:
Mushrooms (honey agarics and champignons) frozen - 300 g
Dry mushrooms - 5 pcs.
Onions - 1/2 pc.
Carrots - 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 make soup

Fry chopped onions and carrots in vegetable oil.

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

Pour in hot mushroom broth. You can also use broth. Add also filtered water in which dry mushrooms have been soaked. Add diced potatoes and red lentils. Cook for 20 minutes. When the soup is ready, add the chopped parsley and dill and the chopped garlic clove. Let it brew under the lid for 10 minutes.

Serve with sour cream. Bon Appetit!

Video recipe on how to cook a 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. Enjoy cooking! Until next time on my blog.

P.S. Very soon, the whole country will be proud to celebrate April 12, Aviation and Cosmonautics Day. So much effort has been invested by our courageous astronauts 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 wonderful soulful films "Youths in the Universe", "Solaris", "The Milky Way". The hope and dream of mankind - the exploration of outer space, other planets, worlds, knowledge of the Universe - runs through them as a red thread. Happy viewing!

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