Fragrant mushroom soup chik is a dish that will delight the family and diversify the regular menu. It can be prepared not only from fresh and dried mushrooms. Frozen mushrooms are also good for preparing a first course. It's easy to prepare and doesn't take much time.
Recipe for classic mushroom soup made from frozen mushrooms
Wild mushrooms are a healthy and very tasty seasonal product that can be prepared and stored in the freezer. There are many recipes for its preparation: various puree soups with processed cheese, noodles, and tomatoes. They can be cooked either in a slow cooker or on the stove. Classical mushroom soup It is prepared quickly and consists of a small amount of simple ingredients.
Before you start preparing mushroom soup from frozen mushrooms, you need to remove them from the freezer, let them thaw, rinse and chop. Some housewives do not wait for the workpiece to melt, but send it straight into boiling water or a frying pan.
Compound:
- Frozen mushrooms – 400 gr.;
- Carrots – 2 pcs.;
- Potatoes – 5 pcs.;
- Onion – 1 head;
- Salt and pepper to taste.
Preparation:
- Thaw the mushrooms, chop them and place them in a pan of boiling water, cook for 15 minutes;
- Peel and finely chop the potatoes, put them in a saucepan to cook;
- Peel the onions and carrots, chop the onions, grate the carrots;
- Roast vegetables in olive oil or sunflower oil(you can not saute the vegetables, but send them to cook immediately after slicing in a pan);
- Pour the roast into a saucepan where the potatoes and mushrooms are already boiling, boil water;
- After the water begins to boil, add salt and pepper;
- Cook until done for 20 minutes.
Mushroom soup made from frozen mushrooms is ready. It can be decorated by sprinkling herbs on top.
Recipe for cooking in a slow cooker
Mushroom soup in a slow cooker made from frozen mushrooms turns out rich, cooks faster and without the use of additional utensils.
Compound:
- Frozen mushrooms - 400 gr.;
- Noodles – 100 gr.;
- Carrot – 1 pc.;
- Onion – 1 head;
- Oil;
- Salt and pepper to taste.
Preparation:
- Thaw the mushrooms, wash and chop them;
- Peel the onion and chop finely, peel the carrots and grate them on a coarse grater;
- Set the multicooker to the “Baking” mode for 15 minutes, first add the onion and fry it until golden crust, then add the carrots and fry them for 3 minutes. Lastly, add the mushrooms and fry the whole mixture in a slow cooker for 5 minutes;
- Add to the multicooker bowl hot water and set the “Soup” mode.
- 10 minutes before readiness, add noodles, salt and pepper to the broth. Cook until the beep sounds.
The soup in the slow cooker is ready. You can serve it with sour cream, first sprinkled with herbs.
Recipe: Frozen White Mushroom Soup
Porcini mushrooms do not add to the broth dark color as happens with most forest mushrooms. The soup remains clear. The broth has excellent taste and aroma. Porcini mushrooms are prepared classic soup, as well as puree soups, sauces, salads.
Puree soup made from porcini mushrooms
Now it has become fashionable to prepare puree soups. Mushroom puree soup made from frozen mushrooms is tender and aromatic. The recipe is simple.
Compound:
- Porcini mushrooms – 450 gr.
- Onion – 1 pc.;
- Olive oil – 100g.
- Cream – 300 ml;
- Pepper and salt to the taste of the cook;
- Dill, croutons.
Preparation:
- Cut the onion and porcini mushrooms;
- Fry the chopped ingredients until golden brown in preheated olive oil;
- Add spices;
- Add cream and bring the soup to a boil;
- After it boils, remove the pan from the heat and pour the contents into a blender, bring to a puree consistency;
Decorate the finished porcini mushroom puree soup with herbs and sprinkle with garlic croutons.
Frozen porcini mushroom soup with processed cheese
This frozen mushroom soup has become a favorite of many housewives; its recipe is similar to the classic one, but the taste is different. Gives a delicate taste processed cheese OK.
Compound:
- Porcini mushrooms – 500 gr.;
- Potatoes 5 pcs.;
- Carrot – 1 pc.;
- Onion – 1 head;
- Processed cheese – 3 tbsp. l.;
- Oil – 50 gr.;
- Salt and pepper to taste;
- Greenery.
Preparation:
- Bring water to a boil in a saucepan and add pre-cooked and chopped porcini mushrooms into it;
- Peel and cut the potatoes into small cubes and add them to the mushrooms;
- Prepare carrots and onions - peel and chop;
- Then sauté the cooked vegetables in butter;
- Place the roasted vegetables in a saucepan;
- After five minutes, add processed cheese to the boiling broth, which is suitable for spreading on sandwiches; it is better if it is liquid;
- Stir the soup well so that the cheese spreads evenly, and cook for two minutes.
Mushroom soup made from frozen porcini mushrooms with melted cheese is ready. You need to let it brew properly and then serve it to the table.
Benefits and harms
Frozen mushroom soup has many beneficial properties. Since mushrooms contain a lot of protein, they can replace meat dishes.
Beneficial features:
- A large amount of protein, similar in its properties to animal;
- Mushroom broth is considered healthier than meat broth, as it stimulates the production of gastric juice more strongly;
- The content of polyunsaturated fatty acids that prevent atherosclerosis and varicose veins;
- The amino acid ergothioneine promotes cell renewal, which is important for the functioning of the kidneys, liver, eyes and bone marrow;
- Potassium, which regulates the functioning of the heart, is found in large quantities in both mushrooms and potatoes;
- A large amount of riboflavin and calcium, which help strengthen bones, teeth, nails, and normal functioning nervous system, thyroid gland;
- Polysaccharides and sulfur – contribute fast healing wound
Considered the most useful White mushroom due to the content of a substance that prevents the formation and development of tumors. It contains the most trace elements of iodine, manganese, zinc and copper.
There are also contraindications for consuming mushroom soups:
- Children under three years of age;
- Presence of gastrointestinal diseases, kidney and liver diseases;
- Individual intolerance.
Mushrooms and soup made from them are heavy food for the stomach, so you need to eat them in limited quantities.
As for Russian cuisine, it includes any soups, without exception - first courses in every sense of the word. And the vast forest expanses of Russia are the richest source of “forest bread,” as mushrooms are often called.
From the first warm thunderstorms of spring until the very frosts, mushroom pickers walk along forest paths in search of their collecting happiness - a trade known to mankind since ancient times. And the forest does not skimp, giving the opportunity to stock up on boletus and saffron milk caps, butter mushrooms and honey mushrooms, milk mushrooms and chanterelles, aspen boletuses, boletuses, and champignons for future use.
Mushrooms are salted and pickled, dried and fried, stewed and boiled. Modern capabilities allow you to make blanks using the freezing method. Mushrooms can be frozen boiled, raw or fried. Mushroom soup made from semi-finished products cooks much faster.
Speaking about the technology of mushroom soup made from frozen mushrooms, first of all, let’s pay attention to main component- mushrooms, and only then will we talk about soup.
Mushrooms are neither plant nor animal food. In food, as in nature, they occupy a special niche. And not only because of the precautions in their use, which, perhaps, have already been said many times and enough.
Mushroom dishes in Orthodox fast replace meat products. For example, minced mushroom with the addition of garlic and some spices tastes little different from minced meat. Mushrooms quickly saturate the body without creating problems with excess calories. But, at the same time, mushroom soup can also be a high-calorie dish, depending on the method of its preparation. And this - main secret product.
It is worth noting that mushrooms contain proteins and carbohydrates. They also contain sugar, fats, and amino acids. Mushrooms are a source of vitamins, calcium, potassium and iron. Good news: The chemical composition of mushrooms does not contain cholesterol, which human body produces in abundance without additional stimulation. The surprising thing is that in large and small mushroom vitamins, proteins and other elements are contained in exactly the same quantities, and the difference in size lies in the volume of water they contain. So there's no point in wandering through the forest looking for big mushroom. Moreover, at the most large specimens They have a looser structure, which may affect the quality of their culinary processing, and wormy mushrooms are more common among them.
Now about the main secret of mushrooms: To do this, let’s delve a little deeper into the question of the structure of fungal molecules.
Depending on the method of mechanical cooking, all this rich chemical composition can either be completely absorbed by the body, or become ballast, complementing the volume of the remaining ingredients of the dish. Valuable elements are contained precisely inside molecules covered with a durable outer shell. Therefore, if mushrooms are the main ingredient of a dish, then they need to be chopped, at least partially. But for dietary nutrition, in order to cause a feeling of fullness in the stomach, a large cut is enough, or, if mushrooms small size, then you don’t have to cut them at all.
Next question - combination of mushrooms with other products. The main difference between a mushroom dish is the smell of mushrooms. Therefore, if you want to preserve the unique aroma of the forest, then do not overdo it with spices. Set aside seasonings with a very spicy and persistent odor. Very carefully, just to emphasize the smell, add bay leaves, dill, parsley, garlic and onion to the soup. Dairy products enhance and especially emphasize the mushroom aroma. Mushrooms do not contain acid, and to give them the appropriate taste they can be seasoned with sour cream. But remember that chopped mushrooms with sour cream are a high-calorie food. You can use tomato paste or dry white wine to add a sour taste.
Mushrooms are most harmoniously combined with potatoes, buckwheat, rice and beans. For meat, choose poultry, pork, and liver for mushrooms.
To prepare mushroom dishes, you can use different types of mushrooms.
It will be very useful to use dry mushroom powder, which will enhance the aroma of the dish.
If it is necessary to emphasize the presence of mushrooms in the soup, then you can chop some of them so that the dish acquires a higher nutritional value, and put the second part whole (small mushrooms) or cut into slices, or in half lengthwise. Need to take into account that mushrooms are significantly reduced in size during cooking, since they consist mainly of water, which will evaporate during the cooking process. Therefore, cutting mushrooms should not be too fine.
Now let's pay attention to the methods of freezing mushrooms, which are important for the first course of frozen mushrooms.
Fried or boiled frozen mushrooms do not require additional processing, so they can be added to soups, dipped in boiling water, directly from frozen. However, you should not cook them for a long time. Raw frozen mushrooms are boiled for at least 40 minutes in total, but the water is drained twice. After pre-treatment, they are washed and used for frozen mushroom soup.
In cases where you buy mushrooms in a supermarket, it is unlikely that there will be poisonous ones among them, but you should still pay attention to the packaging: mushrooms cannot be re-frozen. Therefore, if the package is sealed with ice, this means that the freezing regime has been violated, and such a product is not worth buying. For the same reason, mushrooms are frozen in small portions, to be used each as needed. If thawed fresh mushrooms were not cooked immediately, it is better to throw them away.
Of all known methods most often used for mushroom soups hot soup preparation technology:
Based on a clear broth of meat, vegetables and mushrooms. Porcini mushrooms and champignons are suitable for concentrated mushroom broth. After cooking, the broth is clarified by straining and straining. Sometimes, to obtain a clear broth, it is enough to pre-soak the main ingredient and timely remove the foam formed during the cooking process. In this case, the initial stage of cooking should take place over low heat. It is possible to freeze the broth, which also allows you to quickly prepare soup according to any recipe. To do this, the cooled and strained mushroom broth is poured into small containers, onto which sealed seals are first placed. plastic bags. By the way, you can make any broth perfectly transparent using the method of freezing it. To cleanse from various impurities, it is enough to put a frozen briquette in gauze, rolled up in several layers, and wait until the liquid melts and flows through the filter. It is also convenient to use disposable towels for this purpose. After filtering, the frozen broth is used for soups as usual.
Seasoning soup, using sautéed vegetables, tomato additives, with or without the addition of flour.
thickened soup, in which, according to technology, flour, eggs or dairy products, or a mixture of these components, are used for thickening.
Frying technology for preparing mushroom soups is used quite often. This method is especially recommended if all the liquid was not removed from the mushrooms during freezing. In the process of frying mushrooms, this freezing defect is easily eliminated. And fried mushrooms acquire more interesting taste, especially if they are prepared by frying in butter.
For making puree or cream soup great effort or special knowledge is not required - just using a blender or other equipment that can turn any soup into a creamy mass.
In this case, you can prepare each ingredient separately, then combining them in a blender, or cook the soup using any of the listed methods, making sure that the ratio of thick and liquid masses is approximately the same: this will allow you to achieve the thickness required for puree soups or creams .
The liquid base for mushroom soup can be meat, mushroom or vegetable broth (including frozen), as well as milk or cream. Mushroom soups are also prepared using fish broths, but you have to choose which flavor to give preference to – fish or mushroom.
Mushrooms in soup can be used either as the main ingredient or as an additional one.
Recipe 1. Mushroom soup from frozen mushrooms, potato with cream - cream soup
Compound:
Boiled potatoes - 450 g
Fried champignons, frozen 450 g
Cream, hot 1.25 l
Water 200 ml
Mushroom seasoning - 50-70 g
For serving - dill greens.
Preparation:
Ready, fried mushrooms defrost by steaming in a saucepan, adding mushroom seasoning to enhance the aroma. Combine them with boiled potatoes and puree in a blender until smooth. Boil the cream and pour it hot into the thick potato-mushroom mixture in parts, without stopping whipping. If necessary, salt and season the puree with spices. Serve in tureens, hot, garnished with chopped dill.
Recipe 2. Mushroom soup from frozen mushrooms with tomato dressing
List of ingredients:
Potatoes - 300 g
Flour for sauteing - 25 g
Carrots – 150 g
Oyster mushrooms, raw, 300 g
Tomato paste – 50 g
Mushroom powder to enhance flavor
Onion - 100 g
Meat broth (or mushroom) - 2 l
Oil, refined
Herbs, spices and salt
Water - 2.0 l
Preparation:
Cook chopped, frozen oyster mushrooms for about ten minutes. Drain the water, wash the mushrooms under running water and add prepared broth (optional). After the broth with mushrooms boils, you need to reduce the heat and add the prepared vegetables one by one.
While the mushrooms are cooking, peel the onions, potatoes and carrots. Pour diced potatoes into boiling mushroom broth. Pour chopped onion into a frying pan with hot oil and fry until transparent, then add grated carrots, sauté until soft and pour in about a glass of mushroom broth combined with flour and tomato paste. Pour the sauteed mixture into a saucepan with broth, add bay leaves and salt. After ten minutes, remove the pan with soup from the stove. When serving, garnish with herbs.
Recipe 3. Mushroom soup from frozen mushrooms, with zucchini
Product composition:
Milk 0.45 l
Zucchini, white - 250 g
Low-fat sour cream (15%) – 120 g
Oil, refined (for sautéing)
Onion - 200 g
Boiled champignons, frozen - 0.5 kg
Water (or meat broth)
Carrot 150 g
Herbs, spices, mushroom paste
Preparation:
Place the pots in the oven at 50°C to warm up. Grate the carrots, defrost the mushrooms and cut them into not too thin slices, chop the onion with a knife. In heated oil, first sauté the carrots and then the onions. Pour mushrooms into sautéed vegetables and simmer. Then lay out the grated zucchini and add milk and salt. Place the contents in pots and pour hot broth or boiling water on top. Add sour cream to all the pots and place them in the oven, preheated to 210°C, for about half an hour. Before serving, directly in portioned pots, season with green parsley.
Recipe 4. Mushroom soup from frozen mushrooms, lean, with white beans
Product composition:
Water - 2.7 l
White, small beans 400 g
450-500 g fried mushrooms
Garlic - 1/2 medium head
Ghee 50 g
Oil, olive 100 ml
Dried mushrooms (powder)
Chili 1 pc.
Bay leaf, spices
Fresh parsley
Cooking method:
Boil the soaked beans (preferably let them sit overnight).
Season with two bay leaves and salt. Half the boiled beans should be chopped and put back into the pan. Crush the chili pepper and 2 medium cloves of garlic and fry in hot oil. After they turn golden, you need to take them out and throw them away, fry the mushrooms in this oil and add them to the bean broth. Boil everything together for another 10 minutes, add a couple more cloves of chopped garlic, parsley and black pepper.
Recipe 5. Mushroom soup from frozen mushrooms, with tomatoes
Product composition:
Broth, meat 2.0 l
Peeled potatoes - 200 -300 g
Garlic 2 cloves
500 gr. champignons
2 pcs. red tomatoes (large)
200 g boiled chicken fillet
Refined oil (for frying)
Spices, salt
Preparation:
Pour a little oil into the pan so as to cover its bottom, throw in the onion and chopped garlic, frying them until transparent. Add chopped mushrooms, salt and pepper. Then add the peeled, chopped tomatoes and sauté for a few minutes. Then put diced potatoes and chicken in the same bowl, add broth, cook until the desired taste is achieved and the potatoes are ready.
Recipe 6. Mushroom soup from frozen mushrooms, in a bun
Compound:
5 pieces. rye buns
500 ml heavy cream
Hard cheese, like Dutch 200 g
600 g frozen chanterelles (boiled)
600 g potatoes
Garlic - to taste
Sesame (for sprinkling)
Salt, mushroom powder
Preparation:
Cut the potatoes into cubes and cook.
Mushrooms are fried with onions and added to potatoes. Drain the broth and beat the potatoes and mushrooms in a blender, then add the heated cream. Cut from the bread top part, which will then become a “lid”, remove the crumb. Do not thoroughly clean the bun: the bottom should not be damaged. Place the rolls on a baking sheet and place in the oven, preheated to 180 C. You want the rolls to brown and dry.
Mushroom soup. 5 simple recipes for making frozen mushroom soup
Mix garlic and vegetable oil and grease the middle of the bun and the “lid” with the mixture. Pour the soup into buns, sprinkle cheese on top, cover with a “lid” sprinkled with sesame seeds, and serve.
Recipe 7. Mushroom soup from frozen mushrooms, with cheese
Compound:
Frozen champignons (raw) 0.5 kg
Potatoes 400 g
Cheese, processed 4x50 g
Carrots 100 g
Pepper, salt
Oil (for sautéing)
Preparation:
Cook the diced potatoes. When the water boils, add the grated processed cheese and mix it very intensively. In order for the cheese to melt well, you should choose cheeses good quality. Defrost the mushrooms, chop them and fry them until the water has completely evaporated. When the moisture has evaporated, season with pepper and salt if necessary. Separately, sliced onions and grated carrots should be sautéed. Pour the prepared vegetables and mushrooms into the pan and let simmer for another 5-10 minutes.
Recipe 8. Mushroom soup from frozen mushrooms, with rice and chicken broth
Compound:
Frozen honey mushrooms, fried 450 g
Broth 2.7 l
Potatoes 300 g (2-3 pcs.)
Steamed rice 100 g
Greens, mushroom paste
Flour and butter for sautéing - 30-40 g each
Sour cream 50-75 g
Milk 250 ml
Bay leaf
Preparation procedure:
Throw pre-soaked rice into boiling chicken broth, along with potatoes cut into small cubes. When the rice and potatoes boil, add the mushrooms to the pan. Fry the chopped onion in a frying pan, adding flour, and then sour cream and milk. Transfer the prepared dressing into a saucepan with soup and let it boil. Season the soup with spices and salt. When serving, garnish each serving with green parsley leaves.
Mushroom soup from frozen mushrooms - tricks and useful tips
The range of soups with mushrooms can be made more diverse with the help of dried fruits. Prunes and dried apricots go well with mushroom soup made from frozen mushrooms.
From edible mushrooms For soup, use tubular mushrooms with a firm texture.
If you prepare mushrooms for the winter yourself, then remember that they need to be collected away from the city, away from the highway, as they absorb all contaminants from the soil, air and water. When collecting mushrooms, unknown species, or those that you doubt, should be resolutely avoided, without even touching them with your hands. Best time For collection - early morning, when both the mushrooms and the ground are covered with dew.
You should buy mushrooms only from retail chains that have certificates. Never use the services of unfamiliar sellers at the market. Before cooking, sort the mushrooms again to make sure they are safe.
Only porcini mushrooms or champignons are suitable for mushroom broths.
Prepare a powder from dried porcini mushrooms and store it in a tightly sealed container. Then you won’t have to buy a special mushroom seasoning containing salt and preservatives, and mushroom dishes will always turn out fragrant, as if frozen mushrooms had just been brought from the forest.
Soak dried mushrooms in salted milk. They will swell and acquire a fresh smell.
Try to always choose young mushrooms with unopened caps. Under it there are spore-bearing plates or a sponge, into which sand and insects fall when the cap opens. This will save time when processing mushrooms.
Mushrooms contain almost no acid or sugar, so a small amount of these products will improve the taste of a mushroom dish.
Try to avoid eating too much mushrooms: they are difficult to digest, even if cooked correctly and very tasty.
When I feel sad and somehow internally chilly, I cook soup. I choose a simpler recipe so that I don’t have to stand at the stove for a long time - quickly chop everything up and then sit and wait for the soup to cook, inhaling the delicious aromas. Today I have a particularly fragrant soup made from frozen porcini mushrooms, a recipe with photos from the “couldn’t get simpler” category. The set of products is spartan - mushrooms, potatoes, onions, carrots, some seasonings and herbs. This is the recipe Have a good mood. Don't believe me? And you try it. It’s enough to eat a bowl of this porcini mushroom soup and you’ll get a warm feeling that you’ve been well taken care of.
Mushroom soup from frozen mushrooms step by step recipes with photos
The taste of the soup depends entirely on the quality of the mushrooms. For me they are gorgeous. A week ago, my mother brought me two bags of frozen porcini mushrooms. I put them in the freezer, but as soon as I opened it, the whole kitchen was immediately filled with the thick aroma of summer, August, and early foggy morning. My parents prefer to go to the forest at five o’clock in the morning, according to the old post-war habit, when they went into the forest to pick mushrooms as if they were harvesting, and whoever gets there first gets all the mushrooms. Strong, even boletus, without a single wormhole. We just managed to get out after the rain - and immediately put them in the basket. Mom froze them like that - whole, only she cleaned the legs a little from the turf and moss. All I have to do is defrost them, rinse them and cut them. Frozen mushrooms cook very quickly. 15 minutes - and the soup is ready.
Ingredients:
- Frozen white mushrooms – 250-300 grams,
- Potatoes – 2 pieces (slightly larger than medium),
- Onion - half a medium size,
- Carrots - half,
- Vegetable oil for frying – 1-2 tablespoons,
- Water – 1 liter,
- Salt - to taste (I put half a teaspoon)
- Spices - to taste (I added a pinch of dried crushed garlic and a little freshly ground pepper)
How to make frozen porcini mushroom soup
So, you and I have frozen mushrooms. They need to be transferred from the freezer to the refrigerator in advance so that they are completely thawed. Under no circumstances should mushrooms be placed in water - they will give the lion's share of their wonderful aroma to the water. And we need to preserve it as much as possible.
Preparing the soup will take you a little time. Let's start with the onion. It needs to be washed, peeled and cut into small enough pieces.
Pour vegetable oil into a frying pan or saucepan with a thick bottom. Add the onion and fry over low heat, stirring. Do not move away from the stove so that the onions do not burn. As soon as it becomes transparent, you will immediately need to add the carrots.
You can chop it thinly with a knife, grate it on a regular grater, or use a device for Korean carrots– then the soup will turn out very aesthetic. Mix carrots with onions and fry for another five minutes.
Our mushrooms have already defrosted and become soft. I don’t use the thawed water from under them, because it either needs to be filtered so that sand doesn’t squeak on my teeth, or drained. I’m not in the mood to do magic in the kitchen, so I wash the mushrooms, clean off the remaining turf and cut the mushrooms. If you want to get such distinct pieces, then cut off the stem about a centimeter from the cap and cut it into pieces a centimeter wide. And place the rest with the cap facing up. Cut it in half, and then take a half and cut it into neat pieces crosswise - you will get quarters with a distinct mushroom shape. Of course, this can only be organized if the boletus mushrooms are small.
Place the chopped mushrooms in a saucepan, mix with onions and carrots and fry for a couple more minutes.
All that was left was potatoes. We clean it and cut it into small pieces. I generally cut it into strips, like for frying, and then in half, because I don’t like large potato chunks floating in the soup. I like the potato pieces to fit in a tablespoon.
I take only 1 liter for this amount of food, because I like the soup to be rich in taste and have more thickness. You can take cold water or boil it in advance - then the soup will cook even faster.
Place the pan on the stove, add salt, bring to a boil, turn the heat up to a third, close the lid and cook for 10-15 minutes until the potatoes are boiled. At the end, add spices. Next, turn off the stove and let the soup brew for at least 20 minutes. Remember, the longer the soup sits, the more flavorful it becomes.
That's all. You can serve this mushroom soup with chopped herbs. Possibly with sour cream.
Soups are a very important dish for the body. Daily intake of liquid hot food is beneficial for gastrointestinal tract and is easily absorbed by the digestive system.
There are different soups: meat, vegetable, mushroom, fish and so on. In this article we will look at how to prepare mushroom soup from frozen mushrooms.
Preparation for the process
Any cooking requires thorough preparation. All ingredients must be of good quality, well washed, and beautifully cut. Making soup is only half the battle. You need to be able to present the finished dish correctly and beautifully. The ingredients must be combined with each other.
In order to cook from frozen mushrooms, you will need: fresh frozen mushrooms themselves, potatoes, carrots, and so on. You can use any types of mushrooms: porcini, boletus, boletus, champignons, chanterelles, boletus and others.
Mushroom soup made from fresh, just picked mushrooms is richer and tastier. But you can also make an excellent dish from frozen ones. Mushrooms tolerate freezing well and retain their taste.
The good news is that mushroom soup from frozen mushrooms can be cooked all year round. Fortunately, finding them in various retail chains is not a problem. And if they are assembled with your own hands, then this is an ideal option.
Classic soup recipe
To prepare a delicious mushroom soup recipe from frozen mushrooms, you will need mushrooms (preferably champignons), approximately 350 grams, 8 potatoes, 1 large carrot, onion, bell pepper(two pieces), sunflower oil. Pepper, salt and seasonings are added to taste.
The potatoes are peeled and cut into strips. Water, about 2 liters, is poured into the pan, potatoes are placed there and cooked over low heat.
The carrots are also peeled and cut into thin strips. You can use a grater and grate it.
The next step is to fry the prepared onions and carrots in sunflower oil. Moreover, first the onion is fried until golden brown, then the carrots are added. Simmer everything together for about five minutes. Add bell pepper to the frying (preferably fresh, but frozen will do). The only condition for this classic recipe- if the mushrooms are fresh, then there is no need to add pepper. Otherwise, it will overpower the taste of the mushrooms with its aroma. If you prepare mushroom soup from frozen mushrooms, then pepper, on the contrary, will enhance their taste and aroma.
Next comes the mushrooms. Ideally, if they were cut into cubes before freezing. But if this is not so, then you will have to suffer a little. Frozen mushrooms go into a pan with potatoes (without thawing). It is not recommended to defrost them. Otherwise they will lose their taste and shape. And if you put them frozen, then all the flavor will come out in the future soup. As soon as the water boils, be sure to remove the resulting foam. Cooking time is approximately 20 minutes.
Add 5 tablespoons of mushroom broth to the fry and simmer for 10 minutes. Then everything is put in a saucepan, salt and pepper to taste. If necessary, you can add your favorite seasonings. Cook the finished soup for another five minutes.
A tasty and simple dish is ready. When serving, you can decorate it with herbs (parsley or dill leaves).
Mushroom soup with pasta
Although it seems that mushrooms are not compatible with pasta, the soup will turn out rich and tasty. For this soup you will need frozen mushrooms (350 grams), chicken meat 300 grams, 4 potatoes, one carrot, one onion, pasta about 60 grams.
First you need to put chicken meat to boil (in principle, you can use any meat: beef, lamb). If chicken is used, it is cooked for about an hour. Beef and lamb - a little longer.
The onion is peeled and sent to the broth.
Washed and peeled potatoes can be cut into cubes or strips. Also wash, peel and either cut the carrots into strips or grate them.
Add potatoes to the prepared broth and cook for five minutes.
It is imperative to remove the resulting foam.
The next step is to add vermicelli (or other pasta). If the soup is thick, then you need to add less noodles.
After 10 minutes the soup is ready.
Delicious mushroom soup made from frozen mushrooms with semolina
For this soup you will need: mushrooms - 500 grams, 5 potatoes, 2 carrots, 2 onions, 2 tbsp. l. semolina, butter.
Water is poured into the pan and salted. As soon as the water boils, add the mushrooms. Everything is cooked for 10 minutes.
Peeled and diced potatoes are added to the future soup.
At the same time, onions, cut into half rings, and carrots into strips are fried.
Fried vegetables are added to the mushrooms.
Add Bay leaf and semolina.
To prevent semolina lumps from forming, you need to add the cereal in a small stream.
Cook the soup for five minutes. Tasty dish ready. When serving, add sour cream and herbs.
Mushroom soup made from frozen mushrooms based on tomato juice
This recipe difficult to find because only the most dedicated fans of frozen porcini mushroom soup make it.
There is nothing complicated in preparing this dish. The basis will be tomato juice.
4 potatoes are added to the juice. Then onions and carrots come into play.
It is better to choose white mushrooms. With them the soup will be richer and more flavorful.
Cream soup
IN Lately A very popular dish is cream soup. To do this, you will need the mushrooms themselves (any type), 500 ml of cream, your favorite seasonings and herbs.
You can put the mushrooms through a meat grinder or blender. The base is ready. Add salt and pepper to taste.
The resulting mixture is boiled in a saucepan. Cream is added. The main broth is ready.
You can add croutons or sausage to the finished puree soup. Decorate with greens on top.
Afterword
Every housewife has her own recipe for making soup from frozen porcini mushrooms and more. Basically, mushrooms are combined with potatoes, carrots and onions. You can use meat broth, tomato juice or cream sauce as a base.
You can add beans, peas, pearl barley, and so on to mushroom soup made from frozen porcini mushrooms.
The ingredients depend on who likes what.
Some people fry mushrooms with onions and carrots before preparing mushroom soup from frozen mushrooms according to the recipe. Then the fry is added to the boiling broth with potatoes. The result will be an interesting and tasty dish.
Learning how to cook with frozen mushrooms is not difficult. The main thing is to stock up on mushrooms in the fall. After all, what you put together with your own hands is much tastier and healthier than store-bought.
This year I froze a lot of mushrooms. I have , I have , . I usually don’t freeze champignons, as these mushrooms all year round present on store shelves. But it happens that during the holidays I buy much more mushrooms than I spend, and since champignons quickly spoil (turn black), I put the excess in the freezer and use it as needed. Here and now new year holidays passed, but 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.
You can see how to prepare soup from fresh mushrooms, but in this recipe I will tell you how to prepare mushroom soup from frozen champignons. To make the broth more rich, I will cook it with pork bones. While the champignons are defrosting, we will have time to cook the meat and bone broth.
Fill the pork bones with enough water and let them cook. 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. Add salt to the broth and continue cooking with the lid closed.
Cut the defrosted mushrooms and wash them.
Peel the potatoes and cut them into cubes.
Fry the carrots and onions in sunflower oil.
Add potatoes to the broth.
Let's immediately add the sautéing. The broth took the longest to cook. The rest of the ingredients will cook quickly, so we can add potatoes, sauteed vegetables and mushrooms at the same time.
Add the chopped champignons and continue cooking until the potatoes are ready.
Cook for about 20 minutes, then add bay leaf and dill and parsley. Taste the soup for salt and add more salt if necessary.
Mushroom soup from frozen champignons is ready. Happy cooking!
To always have healthy food on the table, wise housewives make various preparations in advance. Thanks to such reserves, you can prepare mushroom soup from frozen mushrooms at any time of the year. Who wouldn’t agree that mushrooms go wonderfully with meat products, vegetables, cereals and pasta. In addition, they retain their properties well even when frozen. Truly, this is a universal product that almost no one refuses. - delicious recipe on our website.
Beneficial properties of frozen mushrooms
Since the time freezers became available to ordinary housewives, dining table mushrooms appeared. Regardless of the time of year, women can prepare the product to cook mushroom soup from frozen mushrooms for their family. After all, even in this form they retain a number of useful elements:
- vitamins: A, E, PP, D and group B;
- trace elements: potassium, phosphorus, iron, iodine;
- different kinds proteins (even more than beef);
- essential oils;
- fatty acid.
If you regularly have a first course of frozen mushrooms on the table, there is a chance to strengthen your nail plate and hair. And the thyroid gland normalizes its functioning, which has a beneficial effect on the entire body. Those who tried this wonderful dish were convinced own experience. How to prepare excellent mushroom soup from frozen mushrooms? Simple tips will help even inexperienced cooks.
When freezing mushrooms, you should not mix different types in one container. It is wiser to boil each variety separately, packaging them in portions.
Some housewives put the prepared mushrooms in jars, fill them with water and put them in the freezer.
Original recipe for soup with frozen mushrooms
When outside the window the ground rests under the snow and it blows cold wind, no one will refuse to taste hot soup with aromatic mushrooms. To prepare it you will need a set of products:
- plain water or meat broth;
- several potatoes (depending on the volume of the pan);
- carrots (preferably sweet varieties);
- at least 2 onions (one for the sauce, the other for the broth);
- vegetable oil or animal fat;
- parsley, or dry seasonings.
You may notice that such a simple recipe for mushroom soup made from frozen mushrooms is available to almost every housewife. But to prepare an excellent dish, it is important to perform the following operations:
The prepared mushroom soup is infused for 20 minutes, after which it is served with sour cream.
To get more hearty dish, you can add any cereal or pasta to it.
Excellent soup with porcini mushrooms
Wise housewives, during the period of collecting porcini mushrooms, try to freeze them as much as possible. After all, they do not lose their properties even at low temperatures. Thanks to this, there is always the opportunity to prepare excellent soup from frozen porcini mushrooms for your household.
To prepare the dish you will need the following set of products:
- frozen porcini mushrooms;
- potatoes, soft varieties;
- sweet carrots;
- onions (2 pieces);
- lean or butter;
- seasonings: salt, pepper;
- spices: curry, khmeli-suneli;
- parsley or dill.
The first thing to do is wash the mushrooms without defrosting. When they soften, large specimens are cut into pieces. Small mushrooms can be cooked whole. 
Place mushrooms in boiling water and cook for 20 minutes over low heat. As the foam appears, carefully remove it. 
Finely chopped and grated onions are fried in a frying pan until golden brown. Remove the mushrooms from the pan with a slotted spoon to cut into small pieces and add to the carrots and onions. The mixture is boiled for no more than 10 minutes. 
At this time, add potatoes and a whole onion to the mushroom broth and cook for 20 minutes, skimming off the starch foam. Then stewed porcini mushrooms with vegetables are thrown into the soup. 
Stir and boil for another 10 minutes. The dish is served hot, seasoned with herbs and seasonings. 
To prepare a dish with love, it is advisable not to leave it unattended. Timely skimming, adjusting the heat level, adding salt at the end of the process is the secret of delicious mushroom soup.
Is there anything in the world like a fragrant dish, with the addition of the gifts of nature? It is especially easy to prepare frozen mushroom soup using a recipe with photos provided by experienced chefs. This dish will appeal not only to vegetarians, but also to fans of healthy food. Let the excellent mushroom soup bring heavenly pleasure to its fans.
Cooking aromatic delicious soup - video