Frozen mushroom soup recipe. The best recipes for a wonderful frozen mushroom mushroom soup

Frozen mushrooms preserve the flavor and benefits of fresh forest products. And if you cook soup from them, then the aroma spreading through the apartment will remind you of the beautiful autumn days, when, with baskets in our hands, we indulged in the delights of a quiet hunt. Almost all mushrooms tolerate freezing well, and the capabilities of modern freezers allow you to harvest a large number of briquettes for future use, providing a family for the whole winter.

We did not manage to prepare our own, we go to the store for oyster mushrooms and champignons, since caring producers make it possible to indulge in gastronomic pleasures all year round.

You can make soup from pre-frozen butter mushrooms, honey agarics, chanterelles, noble boletus, boletus and boletus.

Hopefully before freezing, you boil the forest gifts first? Most of the proposed cooking options take this into account, and the cooking time is significantly reduced. If you sent fresh forest gifts to the freezer, you can use my recipes, but in this case, put the briquettes in the soup at the beginning of cooking. Meet the most delicious and simple recipes first course, choose, and please your loved ones.

Mushroom soup from frozen porcini mushrooms - a step by step recipe

The easiest recipe for making a first course from pre-boiled and then frozen mushrooms. Instead of whites, you can take any other forest gifts - mushrooms, boletus.

You will need:

• Porcini mushrooms - 350 gr.
• Potatoes - 500 gr.
• Carrot.
• The bow is a couple.
• Butter - 30 gr.
• Dill is a twig.
• Pepper, basil, salt.

Step by step recipe with photo:

Defrost the mushrooms (however, if you didn't cut them into large pieces at once during freezing, then you can skip this process to lay the gifts of the forest).

Rinse the workpiece, throw it into boiling water. After boiling, remove the foam that appears. Cook for about an hour.

Peel the potato tubers in parallel, cut into cubes (strips).

Chop the onion into small cubes, rub the carrots coarsely.

After boiling for an hour, add the sliced ​​vegetables - carrots and onions to the broth.

After boiling, add the potatoes.

Cook for 10 minutes. Look, if the soup is thick, add some boiled water. Salt and adjust the taste for salt.

Foam will appear - remove. Continue cooking for another 10 minutes. then add the spices from the list. Put in a piece of butter as our mushroom soup is no frying.

Let the dish boil vigorously, turn off the hotplate. Without opening the lids, let the soup stand for a while, then take a sample.

The most delicious frozen mushroom soup with cream and cream cheese

Amazingly delicate soup with a creamy taste. I think the recipe is one of the best. Mushrooms boiled before freezing are also used here.

Take:

• Potato tubers - pair
• Forest mushrooms - 200 gr.
• Cream, fatty - 100 ml.
• Carrots, onions - 1 pc.
• Processed cheese - 90 gr.
• Sunflower oil is a large spoon.
• Salt pepper.

How to cook:

1. Boil water in a saucepan, toss in the diced potatoes. After boiling, reduce the heat.
2. Fry the chopped onions in oil, when it becomes transparent, add the shavings of grated carrots. Fry until beautifully golden.
3. Put mushrooms with vegetables, cook together for 10 minutes.
4. When the potatoes are done, transfer the frying to a saucepan. Season with salt and pepper.
5. Cut the cheese (optional), send to the pan.
6. Pour in the cream next. Boil the broth, turn it off immediately. Be sure to let the dish sit. Place the dill directly on the plate.

Mushroom soup - a simple recipe with chicken and barley

Porcini mushrooms, butter mushrooms, champignons are best suited for cooking soup. The food is light, rich. Take frozen mushrooms with preliminary decoction. If they were harvested fresh, put them to boil with barley.

• Mushrooms - briquette for 300 gr.
• Chicken legs - a couple.
• Pearl barley - ½ cup.
• Bulb.
• Potatoes - 5-6 pcs.
• Sunflower oil, bay leaves, pepper, salt, herbs.
• If you can't imagine your first course without carrots, include it in the composition.

How to cook:

1. Rinse the cereal in advance, fill it with hot water for an hour and a half.
2. In parallel, take out the defrosting mushrooms.
3. Put the pearl barley in cold water, let it boil. Add chicken legs. When the broth boils, skim off the foam.
4. Cook for a quarter of an hour, add potatoes, cut into strips.
5. While the soup is cooking, fry the onion until transparent. Add mushrooms to the pan, simmer together for 8-10 minutes.
6. Transfer the mushrooms to a saucepan, pepper, add salt, adjust the taste of the dish.
7. Check cereals and potatoes for readiness. Keep in mind that even after the end of cooking, the cereal continues to boil. Therefore, do not wait for the grains to become completely soft.
8. Add chopped greens, remove from the stove and let stand for a while.

Video recipe for mushroom soup with noodles

How to make frozen porcini mushroom puree soup

A light, delicate soup with an exquisite taste, it cooks surprisingly quickly, especially if already cooked whites were frozen. Instead of forest mushrooms, it is permissible to take champignons.

Would need:

• Porcini mushrooms - 500 gr.
• Potatoes - 3 tubers.
• Bulb.
• Cream, fatty 30% - 150 ml.
• Butter is a slice.
• Salt.
• Water - 1.5-2 liters.

How to cook:

1. Melt the butter in a skillet. I insist on the creamy one, because it will give the first dish a delicate taste. Toss in the diced onion, cook until soft.
2. Add the mushroom briquette (it is allowed not to defrost them), continue cooking over moderate heat until all the liquid has evaporated.
3. Peel the potatoes at the same time, chop them arbitrarily.
4. Place in boiled water. If you want to have a very thick puree soup at the exit, pour one and a half liters of water. Along the way, the thickness of the dish can be adjusted by adding a little liquid.
5. Cook the potatoes for about 10 minutes. when the slices are cooked, pour 0.5 liters of vegetable broth from the saucepan.
6. Add the mushroom dressing to the saucepan. Cook for 5-8 minutes.
7. Remove from the burner, work with a blender, turning the contents of the pan into a puree.
8. Return to the stove, wait for a boil. pour in the cream while stirring the puree.
9. Now be careful as you need to add the poured broth, and thus adjust the thickness of the puree. Pour in a little, stir and decide whether to add a little more.
10. Bring the puree to a boil, season with salt. Stir and turn off the gas.

Frozen mushroom soup with meat in a slow cooker

Any representatives of forest gifts are suitable - boletus, chanterelles, white, honey agarics. If there are only mushrooms in the bins of your freezer, feel free to use them - the cooking technology will not change.

Ingredients:

• Pork meat - 300 gr.
• Water - 2 liters.
• Mushrooms - 300 gr.
• Large carrot.
• Potatoes - 400 gr.
• Butter - 100 gr.
• Bulb.
• Greens, pepper, bay leaf, salt (small spoon).

Preparation:

1. Cut the meat into small pieces, put in a slow cooker. Fill with water. Set the "Cooking" mode for an hour.
2. During this time, the mushrooms will have time to defrost. Drain off excess water, cut if frozen with whole mushrooms.
3. Peel the vegetables. Chop the potatoes and onions finely. Rub the carrots coarsely.
4. When the timer goes off, take out and thicken the multi meat pieces, pour the broth into another saucepan.
5. Put butter in a bowl, melt, add chopped vegetables.
6. Fry using the "Fry" function. Add mushrooms to the vegetables, continue frying for another 10 minutes. However, you can fry mushrooms with vegetables separately in a pan.
7. Set the multicooker to the "Cooking" mode, pour the broth into the bowl and fold the meat pieces. Close the lid, cook for 30 minutes.
8. Pepper the soup, add the rest of the spices. Add the cooking time for another 10 minutes in the same mode.
9. Then put on heating and hold for the last 10 minutes.

Soup from frozen mushrooms in chicken broth with rice

The recipe will come in handy if you decide to cook a dish with noodles. You just need to lay the noodles a little later than the rice, since it boils down faster.

Take:

• Broth - 2 liters.
• Rice - 100 gr.
• Honey mushroom briquette - 400 gr.
• Potatoes - 3-4 pcs.
• Large onion.
• Sunflower oil, pepper, herbs, salt.

How to cook:

1. If there is no ready-made broth, fill the chicken with cold water, put it to boil. Cook for 10 minutes after boiling, add washed rice grits. Cook for 7-10 minutes.
2. Peel the potatoes, trim them into strips. Send to rice.
3. After 5 minutes, send the mushroom briquette to the pan (you do not need to defrost it).
4. In parallel, make a dressing of onions and carrots by frying them in a skillet.
5. Transfer the dressing to the broth, salt, add spices.
6. Continue cooking until rice and potatoes are cooked. The greens can be added directly to the saucepan, but it is better to put them on the plate.

Video recipe for mushroom hodgepodge with honey agarics

I could not find a video with a recipe for a frozen mushroom hodgepodge. I suggest the dried version, but the technology is so similar that you can easily make a soup. Bon Appetit!

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. 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 mushroom soup recipe, 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 tablespoon,
- 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 mushrooms on vegetable oil and add to 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.

Mushroom soup made from frozen mushrooms in the cool season is not just tasty, but can be very tasty and unusually fragrant.

Many people like to pick mushrooms in the summer and are ready to eat them all year round. The easiest way to preserve mushrooms harvested in the summer is to simply freeze them in your home freezer.

Dishes with mushrooms are always very tasty; you can cook both main courses and soups from them. Soups with mushrooms always turn out to be unusually fragrant, and in chicken or meat broth, they are also very satisfying.

Today we have selected for you several different very tasty recipes for every discerning taste.

How to make mushroom soup from frozen mushrooms - 15 varieties

Treat yourself and your homemade wild mushroom soup. Every good housewife probably has a small "winter stock of mushrooms" in the refrigerator.

Ingredients:

• Mushrooms (frozen forest) - 900 g
• Chicken or meat broth - 2-2.5 liters
• Potatoes - 800 g
• Bulb
• Carrots - 2 pcs.
• Vegetable oil for frying
• Black hammer pepper, salt

Preparation:

Defrost the mushrooms and put them in a dry frying pan, fry over low heat until the excess water evaporates. Then add some oil (preferably olive oil).

Cut the potatoes into small pieces.

Make a frying for mushrooms, for this, first grate the carrots on a coarse grater and chop the onion. Fry onions and carrots in a pan in vegetable oil.

You can use the same pan where you fried the mushrooms, it will be even tastier.

Into a pot with chicken broth lay out the potatoes, add the fried mushrooms, boil for 15-20 minutes, salt.

Add fried onions with carrots to a saucepan with mushrooms and boil for another 5 minutes.

Then taste it, add salt and black pepper. Turn off the heat and let the soup sit for about 10 minutes.

Mushrooms go well with rice. Mushroom stew with rice and sour cream turns out to be very satisfying and aromatic.

Ingredients:

• Mushrooms (frozen) - 450 g
• Chicken meat - 540 g
• Rice - 150 g
• Onions, carrots - 1 pc.
• Sour cream
• Flour - 1 tablespoon
• Olive oil. - 1 tbsp.
• Parsley - 20 g;
• Thyme - 1 tsp;
• Salt pepper

Preparation:

Thaw the mushrooms (this takes several hours).

Boil the chicken for about an hour, then cut it into small pieces.

Place the mushrooms in a saucepan.

Finely chop the onion and carrot. Fry in oil in a pan for about 7 minutes, then sprinkle with flour, salt and fry a little more, add thyme and pepper.

Place the fried vegetables in the chicken broth.

Rinse the rice and put in a saucepan with broth, boil the soup until the rice is cooked (about 15 minutes).

Divide the soup into bowls, add sour cream and sprinkle with finely chopped herbs.

Cook yourself a mushroom soup with noodles, so it will not only be tasty, but also more satisfying. This is a very simple and quick recipe for making a hearty mushroom soup.

Ingredients:

• Champignons (frozen) - 250 g
• Carrots, potatoes - 1 pc.
• Onions - 2 pcs.
• Tomato. pasta - 2 tablespoons
• Vermicelli - 60 g
• The oil grows.
• Salt, pepper, lavrushka

Preparation:

Defrost mushrooms and boil.

Finely chop the potatoes and place in a saucepan with mushrooms.

Chop the onion and carrots (or cut into strips), fry in a pan in oil.

Then pour the tomato paste into the pan and mix everything, put in the pan.

Boil the soup a little more (min. 10) and add the noodles, boil for 5 - 10 minutes.

To prevent the vermicelli from sticking together, the first 2 minutes, it must be stirred.

Soup, salt and pepper, add bay leaf.

Try melted cheese mushroom soup. Adding to the soup processed cheese, it turns out to be even more satisfying and acquires a pleasant additional creamy taste.

Ingredients:

• Champignons (frozen) - 300 g
• Chicken broth - 1.5 l
• Potatoes - 6 pcs.
• Onions - 1 pc.
• Processed cheese - 2 tablespoons
• Salt, pepper mix, herbs

Preparation:

Defrost your mushrooms first and then boil them for half an hour.

Then we put a saucepan with chicken broth on the stove, if you wish, you can add more water, put the mushrooms there and talk for 15 minutes.

Cut the potatoes into small pieces, then put them in a saucepan with mushrooms.

Finely chop the onion and fry in a pan in butter.

If you like the presence of carrots in the soup, then fry them along with the onions, it will be tastier.

Then we put them in a saucepan with mushrooms, boil a little.

Then add two tablespoons of melted cream cheese to a saucepan, stir well and bring to a boil.

Season with salt and seasonings, boil for another 5 minutes. and can be laid out on plates.

Top if desired, sprinkle with herbs.

One of the classic chowder options is pearl barley soup. Try making mushroom soup with barley - this soup is healthy, hearty and delicious.

Ingredients:

• Onions, carrots - 1 pc.
• Mushrooms (frozen) - 350 g
• Potatoes - 3 pcs.
• Pearl barley - 150 g
• Salt, spices, lavrushka 2 leaves

Preparation:

Defrost the mushrooms, then boil for 10-15 minutes in salted water (remove the foam).

Rinse the pearl barley and soak.

Remove the mushrooms with a slotted spoon. Put the barley in a saucepan and cook until half cooked. Add lavrushka.

If you like thick hearty soups, boil the barley longer, about an hour.

Chop the carrots and onions and fry in oil in a pan, add the mushrooms and fry for another 5 minutes.

Put the fried vegetables with mushrooms in a saucepan with soup, boil for another 15 minutes.

Mushroom soup with cream

Mushrooms go well with a creamy taste, and mushroom soup with cream is simply delicious. Try making yourself such a delicate creamy mushroom soup.

Ingredients:

• Mushrooms (frozen) - 650 g
• Bulb
• Carrots - 2 pcs.
• Potatoes - 450 g
• Cream - 500 ml
• Dill - 20 g
• The oil grows. - 25 ml
• Salt, spices

Preparation:

Boil the mushrooms in salted water.

Cut carrots and potatoes into small pieces, boil in salted water (separately).

Grind the boiled carrots and potatoes in a blender.

Chop the onion and fry in a pan in oil.

Put the vegetable mixture in a saucepan and boil over low heat.

When the soup boils, add the cream and season with salt and pepper.

Divide soup into bowls and sprinkle with chopped dill.

Many will probably have mushrooms in the refrigerator, because these mushrooms are one of our most beloved. Try frozen mushroom soup. The soup turns out to be even more delicious if you sprinkle it with fresh herbs and add sour cream.

Ingredients:

• Honey mushrooms (frozen) - 400 g
• Potatoes - 4 pcs.
• Carrots, onions - 1 pc.
• Flour - 1 tablespoon
• The oil grows. for frying
• Milk - 50 ml
• Salt, pepper, lavrushka

Preparation:

Cut the potatoes into cubes and send them to boil.

Chop the onion.

Grate the carrots and fry with the onions in a pan in vegetable oil for 5 minutes. Then send to the pot with potatoes.

Then in the same skillet, fry the mushrooms and put them in the saucepan too.

Add bay leaf and spices to the soup, salt.

Pour flour into a dry frying pan and fry a little over a small flame (do not forget to stir constantly).

Dissolve the fried flour with milk in a small bowl. Then, stirring the soup constantly, pour the flour mass into the saucepan with the soup.

Let the soup simmer for a little, about 5 minutes.

Then turn off the heat, add the herbs and let the soup steep for 10 - 15 minutes.

Pour the soup into small plates and add the sour cream.

We invite you to try a delicious healthy mushroom soup with chicken in a slow cooker. If you love healthy food, then you probably often use a multicooker - try to cook a fragrant rich mushroom soup with chicken in it.

Ingredients:

• Mushrooms (frozen) - 250 g
• Chicken leg - 1 pc.
• Potatoes - 4 pcs.
• Carrots and onions - 1 pc.
• Pepper - 1 pc.
• The oil grows.
• Sour cream, herbs

Preparation:

Defrost the mushrooms.

Pour water into the multicooker bowl and put the chicken leg there, set the "cooking" mode and the timer for half an hour.

After the meat is cooked, put it on a plate, cut into small pieces.

Chop the onion, chop the pepper, grate the carrots, cut the potatoes into small pieces.

Pour oil into the pan, put mushrooms, peppers, fry a little, then add carrots and onions to the pan.

Put the potatoes in the multicooker bowl and boil (timer for 15 minutes).

Then add all the other ingredients to the multicooker bowl and cook for about 10 to 15 minutes more.

Put the finished soup on bowls, add sour cream and sprinkle with herbs.

If you like soups with cereals, as in classic Russian cuisine, make a soup with porcini mushrooms with semolina.

Ingredients:

• Mushrooms (frozen) - 450 g
• Onions, carrots - 2 pcs.
• Potatoes - 5 pcs.
• Semolina groats - 1 tbsp.
• Butter - 50 g
• Sour cream
• Salt, herbs (cilantro, parsley, dill), pepper

Preparation:

Boil porcini mushrooms in salted water.

Cut the potatoes into cubes and place in the pan with the mushrooms.

Chop the onion and fry in butter.

Grate the carrots and also fry with the onions.

Put the fried vegetables in a saucepan, salt and pepper and add lavrushka.

Add semolina to a saucepan and cook for 5 minutes.

Pour in the semolina, stirring gently and continuously, so that there are no lumps.

Remove the soup from heat and let it brew for about 7 minutes.

Then pour the soup into bowls, season with sour cream and sprinkle with chopped dill.

Porcini mushroom soup always has a delicious aroma and an extraordinary taste. Make yourself a delicious first course - mushroom soup with sour cream.

Ingredients:

• Porcini mushrooms (frozen) - 500 g
• Water - 1L
• Potatoes - 2 pcs.
• Onions - 1 pc.
• Carrots - 1/2 pc.
• Olive oil - 2 tablespoons
• Salt, pepper, lavrushka (2 leaves.)

Preparation:

Defrost the porcini mushrooms (note that this will take several hours).

To make the soup more aromatic, porcini mushrooms are best defrosted in a natural way, without pouring water.

Take a heavy-bottomed saucepan and pour in olive oil (2 tablespoons).

Chop and put onion in a saucepan, fry until golden brown.

Grate the carrots, add to the saucepan and fry for 5 minutes.

Then add the defrosted porcini mushrooms and sauté them along with the onions and carrots.

Cut the potatoes into cubes and place in a saucepan.

Boil water in any other saucepan or kettle.

Pour 1 liter of boiling water into a saucepan with vegetables.

Boil the soup until the potatoes are tender, about 15 minutes, then salt and pepper.

When the potatoes are ready add 2 leaves of lavrushka and turn off the gas. Let the soup sit for 10 to 20 minutes.

After that, you can pour the soup into plates.

Sprinkle the finished soup with finely chopped herbs and add sour cream.

Make yourself a delicious creamy frozen mushroom puree soup on hastily... This soup turns out to be satisfying and does not require much effort to prepare.

Ingredients:

• Potatoes - 350 g
• Mushrooms (frozen) - 400 g
• Mushroom seasoning, dill
• Cream - 1 l
• The oil grows.
• Onions - 1 pc.

Preparation:

Take frozen boiled mushrooms or boil defrosted mushrooms if you haven't opened them.

Chop the onion finely and fry in a pan in oil, add the mushrooms and fry.

Grind and stir-fry mushrooms in a blender.

Boil the potatoes, combine with the mushroom mass and mash with a blender.

Pour the cream in a saucepan and bring to a boil, add the mushroom mass.

Season with salt and seasonings, stir.

Divide soup into bowls and sprinkle with herbs.

Try to cook mushroom soup with Bulgarian pepper, it turns out to be slightly spicy in taste and has a unique combination of tastes and aromas.

Ingredients:

• Mushrooms (frozen) - 300 g
• Potatoes - 6 pcs.
• Carrots, onions - 1 pc.
• Bulgarian pepper - 1 pc.
• Grows up. butter
• Salt, seasonings

Preparation:

Cut the potatoes into strips or small pieces.

Finely chop the onion, grate the carrots.

Put the onion in a frying pan with butter, fry. Then add the carrots.

Pour 1.5 - 2 liters of water into a saucepan, put potatoes, when the water boils, add mushrooms (you can ice cream).

Well-prepared clean mushrooms can be not defrosted beforehand, so the soup will be even more aromatic.

Remove the foam and boil for 15-20 minutes.

Add the Bulgarian pepper, cut into small pieces, to the pan with onions and carrots.

Add 3-4 tablespoons to a skillet with vegetables. mushroom broth and simmer under the lid until cooked.

Add vegetables to a saucepan with soup, season with salt and pepper, boil for another 5 minutes.

This recipe is very simple and very quick to make a great mushroom soup. We can say that this recipe is universal, instead of noodles, you can put any cereal to your taste in the soup.

Ingredients:

• Honey mushrooms (frozen) - 500 g
• Potatoes - 3-4 pcs.
• Onion and carrot - 1 pc.
• Vermicelli - 200 g

Preparation:

Chop the onions, carrots and potatoes into small pieces.

Pour water into a saucepan, put potatoes in there and boil.

Wash the frozen mushrooms in cold water to defrost quickly.

Put onions and carrots in a frying pan with butter, fry.

Then add the mushrooms and fry for 5-7 minutes.

Honey mushrooms are perfect for making quick soup, since they do not need to be boiled beforehand. Other mushrooms of a larger size must be boiled first before frying.

Add the fried vegetables with mushrooms to a saucepan with potatoes.

Season with salt and boil for 10-15 minutes. (until the potatoes are ready).

Then add the noodles to the pan and cook until tender for 5 minutes.

Pour the prepared soup into bowls and sprinkle with finely chopped herbs.

Treat yourself to a delicious mushroom soup with melted cheese. It is better to cook this first dish from "noble" mushrooms - white, chanterelle, boletus or aspen mushrooms. You will have a delicious, aromatic creamy mushroom soup.

Ingredients:

• Cream cheese is melted. - 300 g
• The mushrooms are frozen. (white / birch / pineapple) - 150 g
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Leeks - 100 g
• Dill, salt, peppercorns 5-6 pcs.

Preparation:

Pour 2 liters of water into a saucepan and bring to a boil.

Put mushrooms in boiling water and boil for 15 minutes.

Cut the potatoes, onions and carrots into small pieces.

Then put the potatoes in a saucepan with mushrooms and boil for 15 minutes.

Then put onions and carrots, and boil for another 10 minutes.

Then season the soup with salt and pepper, add the melted cheese and stir it well. Boil the soup for another 5 minutes.

Add finely chopped herbs to the soup and immediately place on bowls.

If you like beans, try making bean mushroom soup. This is an excellent simple healthy, tasty and satisfying dish that can be prepared at any time of the year. Mushrooms, you can use any mushrooms for this recipe that you can find at your fingertips.

Ingredients:

• Frozen mushrooms - 300 g
• Beans (white) - 300 g
• Bulb
• Water - 1.5 l
• Cream 10% - 100 ml
• Processed cheese - 200 g
• Olive oil - 1 tablespoon
• Salt, seasonings

Preparation:

Boil the beans.

Chop the onion and fry in butter in a multicooker on the frying / baking mode.

Then put the mushrooms in the multicooker bowl and fry for a few minutes.

Add spices and salt.

Then add water and beans, pieces of cream cheese, cream to a slow cooker. Put on the "soup" or "stew" mode, set the timer for 1 hour.

Mushroom soup frozen mushrooms is an amazing dish. It has a unique aroma. This soup smells like autumn and forest. It is low in calories, but at the same time satisfying. The proposed recipe for mushroom soup is simple, like everything is perfect.

Frozen mushrooms are high in fiber, vegetable protein and carbohydrates, which explains their high energy value combined with their low calorie content. More than one recipe for dietary or lean dishes is based on these properties of "vegetable meat".

Mushroom preparation

Frozen mushroom soup is prepared ahead of time. The recipe is based on the use of frozen forest delicacies, which should be prepared in advance, in season - late summer and autumn.

For this it is best to take:

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

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

At a temperature of -18 ° C, such workpieces are stored for up to six months. After the water begins to destroy the fungal fiber, depriving the product of it useful properties.

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

Ingredients

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

• frozen mushrooms - 300 g;
• potatoes - 2 tubers;
• flour - 1-2 tbsp. l .;
• onion - 1 head;
• carrots - 1 pc.;
• water -1.5 l;
• sunflower oil - 20-30 g;
• bay leaf - 1 pc .;
• black peppercorns - 3 pcs.;
• salt to taste;
• greenery.

This recipe yields 2 servings.

The cooking time is 60 minutes.

Sequence of work

Frozen mushroom mushroom soup is prepared as follows:

Preparation is complete. Delicious dish, the recipe of which is the pride of Russian cuisine, is ready to eat ..

A fragrant mushroom soup is a dish that will delight the family and diversify the usual menu. It can be prepared not only from fresh and dried mushrooms... Frozen mushrooms are also great for making your first course. It is not difficult to prepare it, and it will not take much time.

The recipe for the classic frozen mushroom mushroom soup

Forest mushrooms are a healthy and delicious seasonal product that can be prepared and stored in the freezer. There are many recipes for its preparation: various soups, mashed potatoes with processed cheese, noodles, tomatoes. They can be cooked both in a multicooker and on the stove. The classic mushroom soup is quick to cook with few simple ingredients.

Before you start preparing mushroom soup from frozen mushrooms, you need to get them out of the freezer, let them thaw, rinse and chop. Some housewives do not wait for the workpiece to melt, but send it directly to boiling water or to a frying pan.

Ingredients:

• Frozen mushrooms - 400 gr.;
• Carrots - 2 pcs.;
• Potatoes - 5 pcs.;
• Bow - 1 head;
• Salt, pepper to taste.

Cooking method:

Mushroom soup from frozen mushrooms is ready. You can decorate it by sprinkling with herbs on top.

The recipe for making mushroom soup in a slow cooker

Mushroom soup in a slow cooker from frozen mushrooms turns out to be rich, cooks faster and without using additional dishes.

Ingredients:

• Frozen mushrooms - 400 gr.;
• Noodles - 100 gr.;
• Carrots - 1 pc.;
• Bow - 1 head;
• Butter;
• Salt, pepper to taste.

Cooking method:

1. Defrost the mushrooms, wash and chop;
2. Peel the onion and chop finely, peel the carrot and three on a coarse grater;
3. We set the "Baking" mode on the multicooker for 15 minutes, put the onion first, fry it until golden brown, then add the carrots and fry them for 3 minutes. Finally, add the mushrooms and fry the entire mixture in a slow cooker for 5 minutes;
4. Add hot water to the multicooker bowl and set the "Soup" mode.
5. 10 minutes before cooking, pour the noodles, salt and pepper into the broth. Cook until you hear a beep.

Soup in a slow cooker is ready. You can serve it with sour cream, after sprinkling with herbs.

Frozen White Mushroom Soup Recipe

Porcini mushrooms do not give the broth a dark color, as is the case with most forest mushrooms. The soup remains clear. The broth has excellent taste and aroma. Prepared from porcini mushrooms classic soup, as well as soups, sauces, salads.

Porcini mushroom puree soup

Now it has become fashionable to cook mashed soups. Mushroom soup made from frozen mushrooms turns out to be tender and aromatic. The recipe is simple.

Ingredients:

• Porcini mushrooms - 450 gr.
• Onions - 1 pc.;
• Olive oil - 100g.
• Cream - 300 ml;
• Pepper, salt to the taste of the cooker;
• Dill, croutons.

Cooking method:

Decorate the finished porcini mushroom soup with herbs and sprinkle with garlic croutons.

Frozen porcini mushroom soup with processed cheese

Such a soup made from frozen mushrooms has become a favorite for many housewives, its recipe is similar to the classic one, but the taste is different. The processed cheese gives a delicate taste.

Ingredients:

• Porcini mushrooms - 500 gr.;
• Potatoes 5 pcs.;
• Carrots - 1 pc.;
• Bow - 1 head;
• Processed cheese - 3 tbsp. l .;
• Oil - 50 gr.;
• Salt, pepper to taste;
• Greenery.

Cooking method:

1. Bring water to a boil in a saucepan and put pre-cooked and chopped porcini mushrooms in it;
2. Peel and cut the potatoes into small cubes and straighten them to the mushrooms;
3. Prepare carrots and onions - peel and chop;
4. Then sauté the cooked vegetables in butter;
5. Put the fried vegetables in a saucepan;
6. After five minutes, put melted cheese into the boiling broth, which is suitable for spreading on sandwiches, it is better that it be liquid;
7. Stir the soup well so that the cheese spreads evenly, and cook for two minutes.

Mushroom soup from frozen porcini mushrooms with melted cheese is ready. You need to let it brew properly and then serve.

Benefit and harm

Frozen mushroom soup has many health benefits. Since mushrooms have a lot of protein in their composition, they can replace meat dishes.

Beneficial features:

The most useful is considered porcini due to the content of a substance that prevents the formation and development of tumors. It contains the most trace elements iodine, manganese, zinc and copper.

There are also contraindications to the use of mushroom soups:

• Children under the age of three;
• The presence of gastrointestinal diseases, kidney and liver diseases;
• Individual intolerance.

Mushrooms and their soup are heavy food for the stomach, so you need to eat them in limited quantities.

To make the soup tasty and nutritious, here are some tips on how to cook mushroom soup from frozen mushrooms:

• To make the dish more rich, instead of water, you can use meat broth prepared in advance as a basis;
• Pasta, beans or cereals are added to the soup. The dish turns out to be hearty and thick;
• The first dish of porcini mushrooms is considered the most delicious and healthy;
• Cooking in a multicooker will shorten the time and reduce the amount of dishes that need to be washed after cooking;
• The finished soup should be allowed to brew for 20 minutes, and then served;
• The added herbs will give the dish a complete taste and aroma, decorate and increase the amount of vitamins;
• Garlic croutons or croutons can be served with the soup.

Having prepared the mushrooms in the freezer, you can enjoy the fragrant mushroom broth all year round.

Cooking a delicious mushroom soup will be an excellent option for the first course when the time for cooking is limited, but you want to please your loved ones with a delicious soup.