The recipe for a delicious frozen mushroom mushroom soup. Mushroom soup with frozen porcini mushrooms

Usually mushroom soups peak in late summer and early autumn. When the mushroom season begins. When mushroom pickers and mushroom lovers have collected full baskets of mushrooms, they prepare soups and fry potatoes with mushrooms, filling their kitchens with magnificent aromas.

Fresh mushrooms are very good without controversially, but do not wait until the mushroom time comes, you can cook excellent mushroom soup from frozen mushrooms. After all, mushrooms tolerate freezing well and practically do not lose their taste.

Today, refrigerators allow you to freeze a huge amount of mushrooms almost instantly. And retail chains are always ready to please us with frozen mushrooms of various types, from champignons to honey agarics and chanterelles. So you can find mushrooms all year round and without any problems.

The recipe allows you to prepare soup not only from frozen mushrooms, but also from fresh ones. I use frozen mushrooms in the recipe. They were brought to me by a friend who grows mushrooms. No, of course he brought them fresh, but just a lot, so I had to freeze half of them so that they would not disappear, and that was just their turn.

Ingredients:

  • 300 grams of frozen mushrooms.
  • 6-7 pcs. potatoes.
  • 1 carrot.
  • 1 onion.
  • 1-2 pcs. Bulgarian pepper.
  • Vegetable oil.
  • Salt, pepper, seasonings to taste.

Cooking process:

1. I'll start preparing mushroom soup by boiling potatoes. Peel, cut into strips and cook over low heat. For this amount of ingredients, 1.5-2 liters of water will be enough.

2.With the onion, I will do the following. I will clean it, cut it into two halves and rinse it well under water. If I wash it in this way, then almost always I cut it without tears. And for today's soup, I'll cut the onion into small cubes.

3. Peel the carrots and cut them into thin strips. You can just grate it. I just have time and therefore I will cut it.

4. Well, of course, the next step is to prepare the frying for our soup. Pour vegetable oil into a frying pan and put it on fire. As soon as the oil warms up, I throw in the onion first, and after 1-2 minutes I send the carrots.

5. Onions are sent first, as they take longer to fry than carrots. Carcass onions and carrots together for about 4-5 minutes.

6. Before freezing, the mushrooms were cut into small cubes and packaged in small batches. Just one pot of soup. When the water and potatoes boil, I take out a batch of mushrooms and send them to boiling water. No defrosting.

7. So if you defrost the mushrooms lose a number of their advantages and shape and taste. And when defrosting in boiling water, the taste remains in the soup.

8. After waiting for the water with mushrooms to boil and remove the foam that appears from the mushrooms. Then I cook the mushrooms with potatoes for 15-20 minutes.

9. While the mushrooms are boiling, I will finish the frying. I add to onions and carrots bell pepper... If there is fresh it is very good, and if not, then you can also use frozen.

A little advice if the mushroom soup is prepared from fresh forest mushrooms, then you do not need to add bell peppers. Since he can interrupt the taste of mushrooms with his aroma. And since we are cooking today from frozen, bell peppers will enhance the taste of frozen mushrooms.

10.It remains to add the last ingredient to the frying. This is broth. I add 3-4 tablespoons of mushroom broth, cover with a lid and carcass vegetables in broth until soft.

Potatoes and mushrooms are completely cooked. I add vegetables to the pan, mix and taste for salt. Cover and simmer for another 5 minutes.

Mushroom soup made from frozen mushrooms ready to enjoy.

How to cook mushroom soup in a slow cooker video

Frozen mushroom soup with meat and noodles

We can say that this sous should turn out more richly for you. Since we will not cook it from just mushrooms, but also with the addition of meat and noodles. A kind of heroic rich soup.

Before cooking, one small tip. This mushroom soup can be prepared in two flavors, fried and non-fried. In the first version, the soup can be cooked and in the future it can be reheated, and in the first version, where vegetables are not fried, it is better to cook it once. Cooked and ate everything at once.

Ingredients:

  • 300-350 grams of frozen mushrooms.
  • 250 grams of chicken meat. (any is possible)
  • 3-4 potatoes.
  • 1 carrot.
  • 1 onion.
  • 50 grams of vermicelli.
  • Salt and pepper to taste.

Cooking process:

1.Since we cook with meat, the first thing we do is set the meat to cook and deal with the rest of the products. Cook chicken broth as follows.

Wash the meat beforehand and put it in a saucepan with water. As soon as the water in the pot boils, drain it and fill in a new one. After this action, we do not have to constantly remove the foam from the broth. We continue to cook the chicken after boiling water for 15-20 minutes.

2. Peel the onion, cut into 4-5 pieces and send to the broth to cook with the meat.

3. Peel potatoes, cut into cubes or break.

4. Peel the carrots and chop finely. As in the previous recipe, you can simply grate the carrots.

5. While the food was being prepared, the meat was cooked, now we pour all the potatoes into the pan.

6.When the water boils after adding the potatoes, let it boil for literally 2-3 minutes and you can throw in the frozen mushrooms.

7. Watch out for the soup, as when the water with mushrooms starts to boil, the foam will be abundantly released from which you need to get rid of. Cook mushroom soup over medium heat, but with a steady boil.

8.After 10 minutes of steady boiling, you can add carrots to the soup. Stir and cook for another 10 minutes.

9. We still have noodles that need to be sent to the pan. Before tossing in the noodles, look at the thickness of the soup. Since if you add a lot of noodles, the soup will turn out to be too thick, since the noodles will increase in size during cooking.

Add the vermicelli, mix and taste with salt. Cook the mushroom soup until the noodles are cooked and turn off the heating completely under the pan.

10. After cooking the soup, it is advisable to take out the onion pieces and leave our mushroom soup with a closed lid for 5-10 minutes so that it can rest and brew well.

Before serving, you can garnish with finely chopped herbs Bon appetit.

Frozen porcini mushroom soup with semolina

The white mushroom is known to be the king of all mushrooms, both in growth and in taste, it differs significantly from its counterparts. And therefore, excellent first and second courses are obtained from frozen porcini mushrooms. And since today we are preparing soups, we will prepare a soup from frozen frozen mushrooms with the addition of semolina, in common parlance, semolina.

Ingredients:

  • 350-500 grams of frozen mushrooms.
  • 2 carrots.
  • 3-5 potatoes.
  • 2 onions.
  • 1 tablespoon semolina.
  • 50 grams of butter.
  • Salt and pepper to taste.
  • 1-2 bay leaves.
  • Sour cream.
  • Greens (dill, parsley, cilantro, green onions of your choice).

Cooking process:

1. I put a saucepan on the stove, pour some salt water and wait for the water to boil. As soon as the water boils, I send the mushrooms to the boil. I cook for 5-7 minutes.

2. While the mushrooms are boiling, I clean the potatoes, cut them into cubes and send them to the mushrooms.

3. Chop the onion and carrots. Cut the onion into half rings and grate the carrots.

4. Fry vegetables on vegetable oil to a ruddy color.

5.After the potatoes are cooked, I add the frying to the soup. I mix everything well.

6.Add lavrushka pepper and semolina to the salt until the desired state.

When you add semolina, make sure that small lumps do not form. This can be avoided if, when adding semolina, the soup is constantly stirred, but the semolina must also be added in a thin stream. Then you will succeed without lumps.

7.After adding the semolina, simmer the soup for another 5 minutes.

8.Then turn off the heating, cover the soup with a lid and let it rest for 5-10 minutes.

9. Serve the soup with sour cream and decorate with herbs. Bon Appetit.

Mushroom soup with frozen mushroom cream

Many of us simply adore mashed potatoes with the addition of cheese or cream. Mushroom puree soup warms very well and creates coziness in the house.

Ingredients:

  • 350 boiled potatoes.
  • 400 frozen mushrooms.
  • 1 onion.
  • 1 liter of cream.
  • Mushroom seasoning.
  • Vegetable oil.
  • Dill for decoration.

Cooking process:

1. Yes, we need boiled potatoes. Therefore, you first need to clean it and boil it.

2. While the potatoes are cooking, defrost the mushrooms and lightly fry them in vegetable oil.

3. We get the mushrooms out of the freezer (you can get the mushrooms in advance and defrost them), defrost them and send them to the pan.

4. Add finely chopped onion to the mushrooms.

5. Fry mushrooms and onions and transfer to a bowl for chopping with a blender.

6. Boiled potatoes make mashed potatoes from them.

7.Add the mushrooms chopped with a blender to the puree.

8. The cream needs to be boiled and added to the mashed potatoes to the mushrooms and again work a little with a blender.

9. If necessary, add salt and mushroom seasoning to enhance the flavor of the mushrooms.

Mushroom soup puree from frozen mushrooms is ready to be served in small cups, garnished with a sprig of herbs. you can also serve a handful of croutons separately. Bon Appetit.

Mushroom soup from frozen mushrooms with rice in chicken broth

Ingredients:

  • 450 frozen mushrooms.
  • 2 liters of chicken stock.
  • 2-3 potatoes.
  • 100 grams of rice.
  • 2 onions.
  • Greenery.
  • Vegetable oil.
  • 2-3 tablespoons of sour cream.
  • 250 milk.
  • Salt and pepper to taste.

Cooking process:

1.Rinse the rice and put it to cook on chicken broth.

2.Dice the potatoes and send them to the rice.

3.In 5 minutes after boiling the water, put the mushrooms into a saucepan with rice and potatoes without defrosting.

4. Peel the onion, chop finely, send to the frying pan. Fry a little onion and add sour cream and milk, stir well, simmer for 2-3 minutes.

5.Add the resulting dressing to the pan when the rice, potatoes and mushrooms are completely cooked.

6.Add dressing, salt, pepper and mix well.Boil for 5 minutes.

7. Garnish with herbs before serving. 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. 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 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 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.

Frozen mushrooms are very popular these days, since their season ends quite quickly, and sometimes you really want to pamper yourself with delicious and healthy mushroom dishes. You can cook the most different recipes- from soup to baked goods.

Mushroom soup made from frozen mushrooms turns out to be the most tender and tasty, and such a dish can easily diversify the usual diet. In this case, any mushrooms can be used - champignons, chanterelles, boletus and so on. A product that has been frozen does not lose its useful properties and also retains excellent aroma and taste.

Wild mushrooms will give the first dish a great taste and aroma. In the store, you can usually find a mixture of different frozen mushrooms that can perfectly complement any dish. However, if you do not want to buy a packaged product, you can buy several types of mushrooms yourself, then mix them and make a fragrant soup.

Products required for cooking:

    water - 2.5 l;

    350 grams of mushrooms (frozen);

    4-5 potato tubers;

  • 2 onions;

    a little butter;

    basil and ground pepper (optional);

How to cook

To properly make frozen mushroom soup, you first need to prepare the main ingredient. We completely defrost the mushrooms, rinse them, fill them with water and put them on the stove. After boiling, remove the foam and cook the mushrooms for 1 hour. While we have free time, we prepare the rest of the products - rub the carrots, finely chop the onion, cut the potatoes into medium cubes.

When the mushrooms have boiled a little, put the vegetables in a saucepan and mix. After 5-7 minutes, add the chopped potatoes (during this time, the vegetables will have time to soften a little).

We cook the soup for another quarter of an hour, after which the broth must be seasoned with salt and seasonings (it is important to note that spices change the taste of the mushroom soup, so you can add them as you wish). After cooking the potatoes, put the oil and chopped herbs in a saucepan. Turn off the stove and let the first dish brew a little.

Recipe number 2

If you want to cook a fragrant tasty soup that will turn out to be very nutritious as well as healthy, choose a soup made from frozen mushrooms. This dish always turns out to be successful, but at the same time it includes a minimum set of products.

Required components:

    500 grams of any mushrooms (frozen);

    onions and carrots (if you want thick soup, you can take 2 vegetables each);

    5 potatoes;

    a few bay leaves;

    black pepper (it is better to choose "peas");

Step by step cooking

We take out the mushrooms from the refrigerator, leave them until they are completely defrosted. After that, we transfer the product to a colander, rinse and send them to the pan.

We put there the peeled whole onion head, peppercorns and lavrushka. Fill the ingredients with water and put them on the stove (you can add a little salt to the broth). As soon as the water boils, the mushrooms should be boiled for a quarter of an hour, after which finely chopped potatoes can be added to them. After that, the first course should be cooked for 10 minutes.

Finely chop the carrots or three. We transfer it to broth, season it with salt and spices, and then prepare mushroom soup from frozen mushrooms until the potatoes soften. At the end of cooking, take out the whole onion, sprinkle the soup with herbs, keep it on fire for a couple of minutes. That's all - after insisting it can be laid out and treated to household members.

Soup with frozen mushrooms, noodles and potatoes

It is known that mushrooms go well with noodles - based on this, we can conclude that these ingredients will make a delicious and nutritious first course.

Required products:

    400 grams of any mushrooms (for example, white);

    4 potato tubers;

    bulb;

    frying oil;

    half a glass of fine spiderweb vermicelli;

    salt and fresh herbs.

Preparation

Defrost the mushrooms completely, rinse and, if necessary, chop. Then put them in a frying pan and fry over low heat. As soon as all the liquid has evaporated from the mushrooms, the fire can be slightly increased. In this case, it is important to stir the mushrooms regularly and not cover them with a lid.

Peel the potatoes, and then cut them into cubes or strips. Peel the onion and chop finely. When the mushrooms are fried, lightly salt them and add the onions. If you wish, you can put a little ghee in the frying. Close the lid and leave the mushrooms to simmer for 10-15 minutes.

Boil 2 liters of water in a saucepan, salt and spread the chopped potatoes. After re-boiling, lay out the mushroom frying and spices. As the potatoes soften, gently pour the noodles, bring the frozen mushroom soup to a boil and immediately turn off the heat. If desired, the soup can be dyed with herbs before serving. To make the mushroom taste better, after cooking, the dish must be allowed to brew a little.

Recipe for making soup with mushrooms and barley

Mushrooms go well with any cereal, so they are often added to the first course. Although frozen mushroom soup with barley takes a lot of time to prepare food, the result is wonderful - clear broth, pleasant aroma and rich taste.

Ingredients:

    4 handfuls of frozen mushrooms (in this case, it is better not to use champignons);

    2 handfuls of pearl barley;

    3 medium potatoes;

    1 onion and 1 carrot;

    frying oil (it is better to choose butter);

    1.5 liters of water.

Cooking method

To make the soup cook faster, it is better to soak the cereals in water overnight or for several hours, after rinsing well.

We put the cereals in a saucepan, wait for a boil, lightly add some salt and cook for 60 minutes. After that, the water must be drained, as it will not allow the broth to be transparent.

We shift the defrosted mushrooms to the cereal, fill it with water and wait for the boil again. A quarter of an hour after cooking, put chopped potatoes with the ingredients and cook the broth for 20 minutes.

While there is time, prepare frying - cut carrots and onions, put them in a pan with melted butter and sauté them until they soften and change the shade. We spread the frying in the broth, salt and wait until the potatoes are completely cooked. To make the taste of the first course more interesting, it is recommended to add a couple of garlic cloves to it.

Mushroom box with melted cheese

Processed cheese gives the first course a pleasant creamy flavor. The main thing is that it is natural, otherwise the cheese will not be able to completely dissolve. The more cheese you add, the tastier and more interesting the taste will be.

Products:

    700 grams of potatoes;

    300 g of mushrooms (frozen);

    onions - 1-2 pieces;

    300 g of cheese;

    small carrots;

    frying oil;

    salt and black pepper.

Cooking option

First, we prepare all the ingredients - we clean and cut the vegetables, defrost the mushrooms and cut them into pieces, and the potatoes into bars.

Put the mushrooms in boiling water and boil them for half an hour at a moderate boil. After the time has elapsed, pour out the potatoes and cook the first dish for another 10 minutes.

We make frying of vegetables, after which it can be laid out with the rest of the ingredients along with salt and seasonings. As the potatoes soften, put in the broth processed cheese(chopped) and mix the soup with frozen mushrooms until it dissolves completely. The dish will be ready in 5 minutes.

Frozen mushroom mushroom soup is a terrific 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 that, the water begins to destroy the fungal fiber, depriving the product of its beneficial 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 ..

Liquid first courses are a prerequisite for the proper, normal functioning of the stomach and intestines. Thanks to rich, tasty broths, the entire body receives an energy charge, is saturated with useful vitamins, and is stored up for the whole day. Why is it that so many do not like to eat borscht, soups, pickles, do the housewives really do not know how to cook? Taste preferences are an individual thing, however, you can simply "deliciously deceive" the fastidious eater. The most famous case of such deception occurred during the reign of Louis XIII in France. The king's son Philip of Orleans grew up as a very spoiled and capricious child, the little tyrant preferred the extremely sweet delicious masterpieces of the court chef from food. Mother - Anna Austrian personally cooked chicken with honey sauce for the offspring: the top is sweet, the inside is delicious. The kid liked it, although he was deceived, but since then his favorite dish has become chicken with just such a sauce. How to fool modern gourmets? Probably, many will appreciate frozen mushroom soup, especially in the winter months, when summer is far away, and you want something tasty and unusual. This dish has a mild, delicate taste, incomparable aroma. Soup made from champignons or porcini mushrooms can easily conquer even the most fastidious eaters. The matter is small: correctly, quickly, tasty to fulfill the conceived masterpiece. So, the magic begins in the kitchen ... Let's consider how to cook frozen mushroom soup quickly and tasty.

The virtues of these gifts of the forest can be praised indefinitely. The taste is at the highest level, everything is fine, but the question immediately arises: if the hostess is going to make soup from frozen mushrooms, will the taste and aroma of the forest, so beloved by many, remain? Modern types of freezing allow you to preserve taste, useful trace elements, vitamins, even the aroma will remain. The only caveat: frozen mushrooms are recommended to be consumed within a year from the moment of freezing, so you need to carefully look at the packaging, because it is so easy to deceive the consumer.

Soup from frozen porcini mushrooms is prepared simply, even a novice in the kitchen can cope with such a task, and an experienced housewife will certainly add some "zest" by turning a simple first course into an extravaganza of taste. How to cook soup? First you need to take:

  • frozen wild mushrooms, preference is given to porcini mushrooms;
  • potatoes - a few tubers;
  • onion - 2 heads;
  • carrot;
  • spices, herbs;
  • vegetable oil.

To prepare a delicious mushroom soup from frozen porcini mushrooms, you should follow some simple rules:

  1. Mushrooms do not need to be thawed. All manipulations are done frozen.
  2. Whole mushrooms should be preferred.
  3. From spices, bay leaves, parsley root, and herbs are suitable.
  4. If appearance a frozen product causes distrust, it would be preferable to refuse all packaging. You should not save on health.

The recipe for the soup is as follows: mushrooms are fried in vegetable oil until the liquid evaporates completely, onions and carrots are fried separately, a small piece of butter is added. Potatoes are cut into boiling water, parsley root, bay leaf are placed. Bring the potatoes to a soft consistency, then add mushrooms, vegetable dressing, cook for another 10 minutes. Sprinkle with herbs when serving.

Cheese goes well with porcini mushrooms. Before serving, the soup can be sprinkled with grated "Mozzarella": this will only emphasize the extraordinary mushroom aroma and enhance the spicy taste of the first course. Most people prefer natural foods to convenience foods. Freezing porcini mushrooms on your own is quite simple. To do this, thoroughly rinse, dry, clean the gifts of the forest, pack hermetically in cling film, put in the freezer.

Champignons and broths based on them

Mushroom soup made from frozen champignons is made in 30 minutes. Soup for lazy and bachelors: these individuals do not like to bother cooking, and the first dish made from champignons can be considered a real work of art on their part. You should prepare:

  • packaging of champignons;
  • potatoes - 5 - 6 medium-sized tubers;
  • onions, carrots;
  • spices, spices;
  • processed cheese - 2 packs.

The cooking technology is the same: fry mushrooms, vegetables, boil potatoes with spices, combine with mushroom and vegetable dressings, cook for 10-15 minutes. Some time before the end of cooking, add the processed cheese, let it completely dissolve. Bon appetite!

A delicious mushroom soup made from frozen mushrooms will turn out if you add a few boiled yolks to the mushrooms, previously ground with butter. The recipe for frozen mushroom soup can be varied with noodles, semolina, beans. Such additives will make the soup more satisfying, dense, saturated, and accordingly, it will take more time to cook it.

Other gifts of the forest

Chanterelles, honey mushrooms, aspen mushrooms, boletus, milk mushrooms are perfect as a basis for mushroom soup made from frozen mushrooms. Soup with frozen mushrooms will be appreciated even by little caprices; children from 7 years old are allowed to add such broths to the menu. Cooking mushroom soup from frozen mushrooms is recommended for dieters. He only diversifies the diet menu, makes it tastier and more interesting.

It should be remembered that different types of mushrooms are prepared in different ways. Milk mushrooms, boletus, volnushki are cooked the longest, by the way, these mushrooms have a slight sour taste, so it is recommended to slightly sweeten vegetable frying (carrots, onions). You can make a puree soup with wild mushrooms. We prepare the following ingredients:

  • baguette;
  • packing of mushrooms;
  • potatoes - 9 medium tubers;
  • onions, carrots;
  • olive oil, vegetable oil, butter;
  • garlic, herbs, salt, pepper;

Prepare baguette croutons: dry or roast bread slices in the oven until golden brown. Make a paste of minced garlic and chopped herbs and spread over hot bread slices. Cooking mushroom frying, add onions, carrots, spices to the same place. Cook the vegetable broth, bring the potatoes to the state of mashed potatoes. Then we drain off the excess liquid, the water should cover the potatoes by a few centimeters. Beat the potatoes, mushroom dressing with a blender, put on fire for 10 minutes, add grated cheese, greenery. Serve with croutons.

If you carefully study all the variations in the preparation of mushroom broth, then the question will no longer arise: how to cook mushroom soup. Moreover, many housewives will be able to diversify the recipes themselves by adding their own signature ingredients or flavoring highlights.

Fitting © 2021 Proper nutrition