Delicious mushroom soup made from frozen mushrooms. Frozen mushroom mushroom soup - the best recipes
How to cook frozen mushroom mushroom soup? If you do not know this yet, then we suggest that you familiarize yourself with our article. In it, we will give you a recipe for this dish, and at the same time we will tell you about some tricks with which your soup will be even tastier. Let's also talk about the benefits of mushrooms.
How to cook frozen mushroom mushroom soup recipe with step by step photos
White mushrooms should be taken better, because they are considered more valuable and they contain more nutrients than other mushrooms. Moreover, it should be noted that during heat treatment, this product practically does not lose its useful properties... It has a beneficial effect on our hair, nails and skin. Also porcini improves the functioning of the thyroid gland. It is very rich in protein.Steps for making mushroom soup
So, you have prepared all the products, now let's start cooking. Cut your frozen mushrooms into small pieces. Note that you do not need to defrost the mushrooms!
If you are against everything that is fried, even just a little, you can throw the frozen mushrooms into the water, bring to a boil, then reduce the heat a little and boil the mushrooms for about 15 minutes. Then you can send the rest of the ingredients to the mushrooms.
Peel and dice the potatoes and place them in a pot of water with the mushrooms. after the water boils, cook it all for 20-25 minutes.
In the meantime, the potatoes with mushrooms are being cooked, cut onion finely and grate the carrots on a coarse grater. Fry the vegetables a little until the onions acquire a golden hue, and send them to the saucepan with the soup. Throw bay leaves there too.
Now salt and pepper your mushroom creation to taste. Finely chop the greens and add to the soup. Cook it for another 10 minutes. After this time, turn off the heat and let the soup stand for 15 minutes. Let it infuse well, and then you can eat it, adding sour cream and croutons from white bread.
Well, now you know how to cook mushroom soup from frozen mushrooms. We hope that you will definitely make it very tasty. Best of luck with this culinary creation!
How to cook frozen mushroom mushroom soup at home, simple, quick and delicious!
Interesting Facts About Frozen Mushroom Soup
To make this soup tastier and more tender, you should try to eat it with white bread. You can even dry it and crush it into soup with croutons. And it is also worth chopping fresh and greens into small pieces and throwing them there too. A spoonful of sour cream also does not hurt. It will turn out to be just awesome yummy!
This soup is considered a lean dish, so if you are an Orthodox person and fast, then the recipe for this dish is just for you. By their qualities, mushrooms are quite capable of replacing meat.
You should not put too much spice in the mushroom soup, because this can overwhelm the true flavor of this dish. Take an onion and greens, a bay leaf, this will be enough. Well, a little garlic can also be added if you do not suffer from heartburn and gastritis. And if you take butter instead of vegetable oil, then you will get the most delicate mushroom delicacy. Grated cheese, as well as cream or milk will give tenderness to the soup. But potatoes can be replaced with turnip or rice.
If you want to get a thicker soup, then cook the potatoes separately from everything else, then crush them into mashed potatoes and send them to the soup a few minutes before cooking. You can also crush boiled eggs into porridge.
As for storing this appetizing soup, it will not deteriorate for several days (it will definitely stand for 3 days) if you put it in the refrigerator. But he will already have a taste, of course, not the same as that of the soup just removed from the stove.
Calorie content: Not specified
Cooking time: Not specified
From frozen mushrooms, you can make a fragrant mushroom soup to the same taste as fresh ones. Housewives know that the cooking time for hats and legs is different for large specimens. Therefore, I usually freeze the mushroom legs whole, and fry the caps or marinate them. The frozen legs make a wonderful rich soup. You need to defrost the mushrooms until you can cut them. All other products in the soup are the simplest and most affordable. This is the most delicious recipe mushroom soup, be sure to try it. Also try this one.
You will need:
- boletus legs - 300 grams,
- potatoes - 2 pieces,
- onions - 60 grams,
- carrots - 1 piece,
- vegetable oil- 1 tbsp.,
- caraway seeds - 0.5 teaspoon,
- bay leaf - 1 piece,
- allspice - 3 pieces,
- salt pepper.
For filing:
- bitter pepper - 5 grams,
- garlic - 2 cloves,
- greenery,
- sour cream at will.
Recipe with photo step by step:
Peel and dice the potatoes. Rinse under running water. Cover with cold water and put on fire. 
Cut the mushroom legs into slices 5 - 7 mm thick. 
Fry the mushrooms in vegetable oil and add to the potatoes. Cook for 10 minutes. 
Cut the carrots into semicircles. 
Chop the onion. 
Fry vegetables in a pan with vegetable oil and place in a saucepan. Boil the soup for 10 minutes at a low boil. 
Place bay leaves, caraway seeds, allspice. Simmer for 3 minutes. Remove bay leaves immediately. 
Put chopped garlic and hot pepper in a serving bowl. 
Pour hot soup into bowls and leave to infuse for three minutes. 
Sprinkle chopped herbs on top of the dish.
Serve with croutons and sour cream.
The soup has a rich forest mushroom flavor, complemented by spices and vegetables. You can serve this dish with cheese sandwiches, and instead of sour cream, add a slice of butter. For the lean option, go for soy sour cream or lean mayonnaise.
Advice:
If you do not fry the mushrooms beforehand, then a large amount of foam will form during cooking, the soup will be cloudy and the taste of the dish will deteriorate.
Cook frozen mushrooms for no more than 15 to 20 minutes.
Soups are a very important dish for the body. Daily hot liquid food is good for the gastrointestinal tract and is easily absorbed by the digestive system.
Soups are different: meat, vegetable, mushroom, fish and so on. In this article, we will look at how to prepare mushroom soup from frozen mushrooms.
Preparing for the process
Any food preparation needs to be prepared thoroughly. All ingredients must be of good quality, rinsed well, and nicely chopped. Making soup is only half the battle. You need to be able to correctly and beautifully present the finished dish. The ingredients must be combined with each other.
In order to cook from frozen mushrooms, you will need: the freshly frozen mushrooms themselves, potatoes, carrots, and so on. You can use any kind of mushrooms: porcini, aspen mushrooms, boletus mushrooms, champignons, chanterelles, boletus and others.
Mushroom soup made from fresh, just picked mushrooms turns out to be richer and tastier. But you can also cook from frozen great dish... Mushrooms tolerate freezing well and retain their taste.
The good news is that you can cook it all year round. Fortunately, finding them in various retail chains is not a problem. And if they are collected with your own hands, then this is ideal.
Classic soup recipe
To prepare a delicious mushroom soup from frozen mushrooms according to the recipe, you will need mushrooms (preferably champignons), about 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 is poured into a saucepan, about 2 liters, potatoes are placed there and cooked over low heat.
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. And first the onion is fried until golden brown, then the carrots are added. Everything is stewed together for about five minutes. Bulgarian pepper is added to the frying (preferably fresh, but frozen is also suitable). The only condition of this classic recipe- if the mushrooms are fresh, then you do not need to add pepper. Otherwise, it will overpower the taste of mushrooms with its aroma. If mushroom soup is prepared from frozen mushrooms, then pepper, on the contrary, will enhance their taste and aroma.
Next, mushrooms are used. Ideally, if they were cut into cubes before freezing. But if this is not so, then you will have to suffer a little. The frozen mushrooms are sent to the pot with potatoes (no defrosting). It is not recommended to defrost them. Otherwise, they will lose their taste and shape. And if you put them frozen, then all the taste 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, salted and peppery to taste. You can add your favorite seasonings as needed. The finished soup is cooked for another five minutes.
A tasty and simple dish is ready. When serving, you can decorate it with herbs (a leaf of parsley or dill).
Mushroom soup with pasta
Although it seems that mushrooms are not compatible with pasta, the soup will turn out to be 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 cook chicken meat (in principle, you can use any meat: beef, lamb). If chicken is used, it will take about an hour to cook. Beef and lamb - a little longer.
The onions are peeled and sent to the broth.
Washed and peeled potatoes can be cut into cubes or strips. Carrots are also washed, peeled and either cut into strips or grated.
Potatoes are placed in the finished broth and cooked for five minutes.
It is imperative to remove the formed foam.
The next step is to add vermicelli (or other pasta). If the soup is thick, then put less noodles.
After 10 minutes, the soup is ready.
Delicious frozen mushroom soup 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, salted. As soon as the water boils, the mushrooms are added. Everything is cooked for 10 minutes.
Peeled and diced potatoes are added to future soup.
At the same time, cut into half rings onions and carrots - into strips are fried.
Fried vegetables are placed with mushrooms.
Add bay leaf and semolina.
To avoid the formation of semolina lumps, 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 is difficult to find because it is prepared only by the most dedicated lovers of frozen porcini mushroom soup.
There is nothing difficult in preparing this dish. The basis will be tomato juice.
4 potatoes are added to the juice. Then onions and carrots are used.
It is better to choose white mushrooms. With them, the soup will turn out to be rich and aromatic.
Cream soup
Recently, such a dish as puree soup has been very popular. To do this, you will need the mushrooms themselves (any kind), 500 ml of cream, your favorite seasonings and herbs.
You can put the mushrooms through a meat grinder or blender. The base is ready. Salt and pepper are added to taste.
The resulting mixture is cooked in a saucepan. Cream is added. The main broth is ready.
You can add croutons or sausage to the ready-made puree soup. Decorate with herbs on top.
Afterword
Any 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 creamy sauce as a base.
You can add beans, peas, 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 frozen mushroom mushroom soup according to the recipe. Then the fry is added to the boiling broth with potatoes. It will turn out to be an interesting and tasty dish.
Learning how to cook with frozen mushrooms is easy. The main thing is to stock up on mushrooms in the fall. After all, collected with your own hands is much tastier and healthier than store-bought.
As for Russian cuisine, there are any soups in it, without exception - first courses in every sense of the word. And the immense forest expanses of Russia are the richest source of "forest bread", as mushrooms are often called.
From the first warm spring thunderstorms to the very frosts, mushroom pickers walk along forest paths in search of their collecting happiness - a craft known to mankind since ancient times. And the forest is not stingy, making it possible to stock up on boletus and mushrooms, boletus and honey mushrooms, milk mushrooms and chanterelles, aspen mushrooms, volushkas, champignons.
Mushrooms are salted and pickled, dried and fried, stewed and boiled. Modern capabilities allow you to make blanks by freezing. Mushrooms can be frozen boiled, raw or fried. Convenient mushroom soup cooks much faster.
Speaking about the technology of mushroom soup made from frozen mushrooms, first of all, let's pay attention to the main component - mushrooms, and only then we will talk about the soup.
Mushrooms are not plant or 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 fasting replace meat products. For example, minced mushroom with garlic and some spices tastes little different from minced meat made from meat. Mushrooms quickly saturate the body without creating problems for fighting excess calories. But at the same time, mushroom soup can also be a high-calorie dish, depending on the way it is prepared. And this - main product secret.
It is worth noting that mushrooms contain proteins and carbohydrates. They also contain sugar, fats, amino acids. Mushrooms are a source of vitamins, calcium, potassium and iron. Good news: in the chemical composition of mushrooms there is no cholesterol, which the human body produces in abundance without additional stimulation. Surprisingly, a large and a small mushroom contains vitamins, proteins and other elements in exactly the same amount, and the difference in size lies in the volume of water they contain. So it doesn't make sense to wander through the forest looking for a big mushroom. In addition, the largest specimens have a looser structure, which may affect the quality of their culinary processing, and wormy mushrooms are more often found among them.
Now about the main secret of mushrooms: to do this, let us go a little deeper into the question of the structure of the fungus 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 rest of the ingredients in the dish. Valuable elements are contained precisely inside the molecules, covered with a strong outer shell. Therefore, if mushrooms are the main ingredient in a dish, then they need to be crushed, at least partially. But for dietary food, in order to induce a feeling of satiety in the stomach, a coarse cut is enough, or if the mushrooms are small in size, then you can not cut them at all.
The next question is combining mushrooms with other foods... 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 be zealous with spices. Set aside seasonings with a very spicy and persistent scent. Be very careful to add bay leaves, dill, parsley, garlic, and onions to the soup to emphasize the smell. Dairy products enhance and especially emphasize the mushroom aroma. Mushrooms are acid-free and can be seasoned with sour cream to add flavor. But remember that chopped mushrooms with sour cream is 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. From meat, choose poultry, pork, liver for mushrooms.
For the preparation of mushroom dishes, it is possible to use different types of mushrooms.
The use of dry mushroom powder will be very useful, which will enhance the aroma of the dish.
If it is necessary to emphasize the presence of mushrooms in the soup, then you can grind some of them so that the dish acquires a higher nutritional value, and put the other part whole (small mushrooms) or cut into slices, or in half lengthwise. It is necessary to take into account that mushrooms are significantly reduced in size during cooking, since they consist mainly of water, which evaporates during the cooking process. Therefore, the slicing of mushrooms should not be too small.
Now let's turn our attention to the methods of freezing mushrooms, which are important for the first course of frozen mushrooms.
Fried or boiled frozen mushrooms do not need additional processing, so they can be added to soups, dipped in boiling water, directly frozen. At the same time, they should not be cooked for a long time. The raw frozen mushrooms are boiled for at least 40 minutes in total, but the water is drained twice. After pretreatment, they are washed and used for frozen mushroom mushroom soup.
In cases where mushrooms are bought in a supermarket, it is unlikely that poisonous ones will be found among them, but you should still pay attention to the packaging: mushrooms cannot be re-frozen. Therefore, if the package is covered 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, each to be used as needed. If defrosted fresh mushrooms were not cooked right away, it is best to throw them away.
Of all the known methods, the most commonly used for mushroom soups is hot soup preparation technology:
Based on a clear broth made from meat, vegetables and mushrooms. Porcini mushrooms and champignons are suitable for concentrated mushroom broth. After boiling, the broth is clarified by straining, pulling. Sometimes, to obtain a transparent 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. The broth can be frozen, which also makes it possible to quickly prepare a soup according to any recipe. To do this, chilled and strained mushroom broth is poured into small containers, on which sealed plastic bags are preliminarily put on. By the way, you can make any broth perfectly transparent using the freezing method. To cleanse it from various impurities, it is enough to put the frozen briquette in cheesecloth, rolled in several layers, and wait until the liquid melts and flows out through the filter. It is also convenient to use disposable towels for this purpose. After filtration, the frozen broth is used for soups as usual.
Refueling soup, using browned vegetables, tomato additive, with or without flour.
Thickened soup, in which, according to technology, flour, eggs or dairy products, or a mixture of the listed components are used for thickening.
Roasting technology for making mushroom soups is used quite often. This method is especially recommended if all the liquid has not been removed from the mushrooms during freezing. In the process of roasting mushrooms, this freezing defect is easily eliminated. And fried mushrooms acquire a more interesting taste, especially if they are cooked by frying in butter.
For making cream soup or cream much effort or special knowledge is not required - it is enough to use a blender or other technique that can turn any soup into a creamy mass.
In this case, you can cook each ingredient separately, combining them later in a blender, or cook the soup in any of the following ways, making sure that the ratio of thick and liquid mass is approximately the same: this will allow you to achieve the thickness required for mashed soups or creams ...
A 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 in fish broths, but at the same time it is necessary to choose which flavor to give preference to - fish or mushroom.
The mushrooms in the soup can be used as the main ingredient or as a side ingredient.
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 are thawed by steaming in a saucepan, adding mushroom seasoning to enhance the aroma. Combine them with boiled potatoes and beat with a blender until smooth. Boil the cream and pour hot parts into the thick potato-mushroom mass, without stopping whipping. If necessary, salt and season the puree with spices. Serve hot in tureens, garnished with chopped dill herbs.
Recipe 2. Mushroom soup from frozen mushrooms with tomato dressing
Ingredient List:
Potatoes - 300 g
Flour for sautéing - 25 g
Carrots - 150 g
Oyster mushroom, raw, 300 g
Tomato paste - 50 g
Mushroom powder to enhance flavor
Onion - 100 g
Meat broth (or mushroom) - 2 l
Refined oil
Herbs, spices and salt
Water - 2.0 l
Preparation:
Cook chopped frozen oyster mushrooms for ten minutes. Drain the water, wash the mushrooms under running water and pour over the prepared broth (optional). After the broth with mushrooms boils, you need to reduce the heat and add the prepared vegetables in turn.
While the mushrooms are boiling, peel the onions, potatoes and carrots. Pour the diced potatoes into the 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 sautéed sauce into a saucepan with broth, add bay leaves and salt. After about ten minutes, remove the pot of soup from the stove. Garnish with herbs when serving.
Recipe 3. Mushroom soup from frozen mushrooms with zucchini
Products composition:
Milk 0.45 l
Zucchini, white - 250 g
Low-fat sour cream (15%) - 120 g
Refined oil (for sautéing)
Onions - 200 g
Boiled mushrooms, frozen - 0.5 kg
Water (or meat broth)
Carrot 150 g
Herbs, spices, mushroom paste
Preparation:
We put the pots in the oven at a temperature of 50 ° C for heating. We grate the carrots, defrost the mushrooms and cut them into not too thin slices, chop the onion with a knife. In heated oil, first pass the carrots and then the onions. Pour mushrooms into sautéed vegetables and simmer. Then we spread the grated zucchini and fill it with milk and salt. Put the contents in pots and pour hot broth or boiling water on top. Add sour cream to all pots and put them in the oven, preheated to 210 ° C, for about half an hour. Before serving, right in portioned pots, season with green parsley.
Recipe 4. Mushroom soup from frozen mushrooms, lean, with white beans
Products composition:
Water - 2.7 L
White, small beans 400 g
450-500 g of fried mushrooms
Garlic - 1/2 medium head
Melted butter 50 g
Oil, olive 100 ml
Dried mushrooms (powder)
Chile 1 pc.
Bay leaf, spices
Fresh parsley
Cooking method:
Cook the soaked beans (it is advisable that they stand overnight).
Season with two bay leaves and salt. Kill half of the boiled beans and put them back in the pot. Crush chili and 2 medium garlic cloves and fry in hot oil. After they turn golden, they need to be taken out and discarded, and in this oil, fry the mushrooms 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
Products 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 a saucepan so as to cover its bottom, throw in the onion, 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 the diced potatoes and chicken in the same dish, fill with broth, bring to the required taste and until 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, such as Dutch 200 g
600 g frozen chanterelles (boiled)
600 g potatoes
Garlic to taste
Sesame (for dusting)
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 with mushrooms with a blender, then add the warmed cream. Cut off the top of the bread, which will then become the "lid", remove the crumb. Do not clean the bun thoroughly: the bottom should not be damaged. Put the rolls on a baking sheet and send to the oven, preheated to 180 C. It is necessary for the rolls to brown and dry.
Mushroom soup. 5 easy recipes for making frozen mushroom soup
Mix the garlic and vegetable oil and grease the middle of the roll and the "lid" with the mixture. Pour the soup into the buns, sprinkle with cheese on top, cover with sesame seeds sprinkled on top and serve.
Recipe 7. Mushroom soup from frozen mushrooms, with cheese
Compound:
Frozen mushrooms (raw) 0.5 kg
Potato 400 g
Processed cheese curds 4x50 g
Carrots 100 g
Pepper, salt
Oil (for sautéing)
Preparation:
Cook the diced potatoes. When the water boils, pour out the grated processed cheese and mix it very intensively. In order for the cheese to melt well, you should choose good quality cheeses. We defrost the mushrooms, chop and set them to fry until the water evaporates completely. When the moisture has evaporated, season, if necessary, with pepper and salt. Separately, sauté chopped onions and grated carrots. Pour ready-made vegetables and mushrooms into a saucepan and let it simmer for another 5-10 minutes.
Recipe 8. Mushroom soup from frozen mushrooms, with rice in chicken broth
Compound:
Frozen honey mushrooms, fried 450 g
Broth 2.7 l
Potatoes 300 g (2-3 pcs.)
Parboiled 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
Cooking procedure:
Throw the pre-soaked rice into the boiling chicken broth, along with the potatoes, cut into small cubes. When the rice and potatoes are boiling, place the mushrooms in a saucepan. Fry chopped onions in a pan, adding flour, and then sour cream and milk. Transfer the prepared dressing to a saucepan with soup and let it boil. Season the soup with spices and salt. Serve, decorate each serving with green parsley leaves.
Frozen Mushroom Soup - Tips & Tips
The assortment of mushroom soups can be made more varied with dried fruits. Prunes and dried apricots are perfect for mushroom soup made from frozen mushrooms.
For edible mushrooms for soup, use thick-textured tubular mushrooms.
If you harvest mushrooms for the winter on your own, then remember that they must be collected away from the city, from the highway, as they absorb all pollution from the soil, air and water. When picking mushrooms, unknown species, or those in which you doubt, you must resolutely bypass the side, without even touching them with your hands. The best time to pick is early morning, when both the mushrooms and the ground are covered with dew.
You should buy mushrooms only in retail chains that have certificates. Never use the services of unfamiliar sellers in the market. Re-sort the mushrooms before cooking 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 don't have to buy a special mushroom seasoning containing salt and preservatives, and mushroom dishes will always turn out aromatic, as if frozen mushrooms have just been brought from the forest.
Soak the dried mushrooms in salted milk. They will swell and take on a fresh scent.
Try to always choose young mushrooms with an unopened cap. Under it are spore-bearing plates or a sponge, into which sand and insects get into when the cap is opened. This will save time when processing mushrooms.
Mushrooms are almost free of acid and sugar, so a small amount of these products will improve the taste of the mushroom dish.
Try to avoid excessive consumption of 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 some simpler recipe, so as not to stand for a long time at the stove - to quickly chop everything up and then sit waiting for the soup to cook, inhaling delicious aromas. Today I have a particularly fragrant soup made from frozen porcini mushrooms, a recipe with a photo from the category “you couldn't imagine it any easier”. A set of Spartan products - mushrooms, potatoes, onions, carrots, some spices and herbs. Such is the recipe for a good mood. Don't believe me? Try it. It is enough to eat a plate of such a soup of porcini mushrooms - and there will be a warm feeling as if you have 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. I have them - 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, early foggy morning. My parents prefer to go to the forest at five o'clock in the morning, according to the old post-war habit, when they went to the forest to pick mushrooms as to harvest, and whoever is the first to have time will get all the mushrooms. Strong, even boletus, without a single wormhole. They just managed to get out after the rain - and immediately put them in the basket. Mom froze them all that way, only she cleaned the legs a little from turf and moss. I just have to defrost them, rinse and cut them. Frozen mushrooms are boiled very quickly. 15 minutes - and the soup is ready.
Ingredients:
- Frozen porcini mushrooms - 250-300 grams,
- Potatoes - 2 pieces (slightly larger than medium),
- Onion - medium-sized half,
- Carrots - half
- Vegetable oil for frying - 1-2 tablespoons,
- Water - 1 liter
- Salt - to taste (I put a half teaspoon),
- Spices - to taste (I added a pinch of dried crushed garlic and some freshly ground pepper)
How to make frozen porcini mushroom soup
So, we have frozen mushrooms. They need to be transferred from the freezer to the refrigerator in advance so that they are completely thawed. In no case should you put mushrooms in the water - they will give the water the lion's share of their wonderful aroma. And we need to keep it to the maximum.
The soup will take a little time to make. Let's start with the bow. It needs to be washed, peeled and cut into small enough pieces.
Pour vegetable oil into a frying pan or a saucepan with a thick bottom. We spread the onion and fry over low heat, stirring occasionally. Stay on the stove to avoid burning the onions. As soon as it becomes transparent, you will immediately need to put the carrots.
It can be chopped thinly with a knife, grated on a regular grater, or using the korean carrot- then the soup will turn out well, very aesthetic. Mix carrots with onions and fry for another five minutes.
Our mushrooms have already defrosted and become soft. I do not use the thawed water from under them, because it either needs to be filtered so that the sand does not creak on my teeth, or to drain. I am not in the mood to do magic in the kitchen, so I wash the mushrooms, clean off the remains of the turf and cut the mushrooms. If you want you to get such intelligible pieces, then cut the leg off about a centimeter from the cap and cut it into pieces a centimeter wide. And put the rest of the hat up. Cut in half, and then take a half and cut neat pieces across - you get quarters with a distinct mushroom shape. Of course, this can only be organized if the boletus is medium-sized.
We send the chopped mushrooms to a saucepan, mix with onions and carrots and fry for a couple of minutes.
Only potatoes remained. We clean it and cut it small. In general, I cut into strips, as for frying, and then also in half, because I do not like it when large potato chunks are floating in the soup. I like the potato slices to fit in a tablespoon.
I take only 1 liter for this amount of food, because I like soup that tastes rich and that there is more thick. Water can be taken cold or boiled in advance - then the soup will cook even faster.
We put the pan on the stove, salt, bring to a boil, tighten the heating to a third, close the lid and cook for 10-15 minutes, until the potatoes are boiled. Add spices at the end. Next, turn off the stove and let the soup brew for at least 20 minutes. Remember, the longer the soup is, the more flavorful it becomes.
That's all. You can serve this mushroom soup with chopped herbs. Can be with sour cream.
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 would not agree that mushrooms are wonderfully combined with meat products, vegetables, cereals and pasta. In addition, they retain their properties well even when frozen. Truly, it is a universal product that almost no one refuses. - a delicious recipe on our website.
Useful properties of frozen mushrooms
Since the time freezers became available to ordinary housewives, mushrooms have appeared on the dining table. Regardless of the time of year, women can stock up on food to cook frozen mushroom soup 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 types of proteins (even more than in beef);
- essential oils;
- fatty acid.
If the first dish of frozen mushrooms is regularly on the table, there is a chance to strengthen the nail plate and hair. And the thyroid gland normalizes its work, which has a beneficial effect on the entire body. Those who have tried this wonderful dish have convinced themselves from their own experience. How to prepare excellent mushroom soup from frozen mushrooms? Simple tips will help even inexperienced cooks.
When freezing mushrooms, do not mix different types in the same bowl. It is wiser to boil each variety separately, filling them in portions.
Some housewives put ready-made mushrooms in jars, fill them with water and send them to the freezer.
The original recipe for frozen mushroom soup
When outside the window the earth rests under the snow and a cold wind blows, no one will refuse to taste the hot soup with aromatic mushrooms. To prepare it you 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, one for the broth);
- vegetable oil or animal fat;
- parsley, or dry seasonings.
You can see that such a simple recipe for frozen mushroom soup is available to almost every housewife. But in order to prepare an excellent dish, it is important to perform the following operations:
Ready mushroom soup is infused for 20 minutes, after which it is served with sour cream.
To get a more satisfying dish, you can add any cereal or pasta to it.
Excellent soup with porcini mushrooms
Wise housewives, during the period of picking 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 an opportunity to cook excellent soup from frozen porcini mushrooms for your household.
To prepare a 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, hops-suneli;
- parsley or dill.
The first thing to do is rinse the mushrooms without thawing. When they soften, the large specimens are cut into pieces. Small mushrooms can be cooked whole. 
Mushrooms are placed in boiling water and cooked for 20 minutes over low heat. As the foam appears, carefully remove it. 
Finely chopped onion and grated are fried until golden brown in a pan. 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, potatoes, a whole onion are thrown into the mushroom broth, and boiled for 20 minutes, removing 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 spices. 
To prepare a dish with love, it is advisable not to leave it unattended. Timely skimming, regulating the fire level, adding salt at the end of the process is the secret of a delicious mushroom soup.
Is there anything like a fragrant dish in the world, with the addition of the gifts of nature? It is especially easy to make frozen mushroom soup according to the photo recipe provided by experienced chefs. This kind of food will appeal not only to vegetarians, but also to fans of healthy food. Let the excellent mushroom soup bring heavenly delight to its fans.
We cook aromatic delicious soup - video