How to cook frozen mushroom mushroom soup. Mushroom soup with frozen champignons

Several recipes for making mushroom soup with champignons

Simple delicious mushroom champignon soup

For cooking we need:

• 300-350gr. - mushrooms
• 2 pcs. - medium sized potatoes
• 1 PC. - carrots
• 1 PC. - onions
• vermicelli "Gossamer"
• 2st. l. - sour cream
• vegetable oil

Preparation:

1. First, cut the potatoes into small pieces for soup, send them to the pan to boil

2. While the potatoes are cooking, finely chop the onion

3. Over low heat in a pan, fry it until golden brown

4. Rub the carrots on a fine grater and send them to fry with onions

5. Fry the frying until tender

6. Cut mushrooms with plastics

7. We lay the mushrooms for frying, fry until tender, until the water evaporates from them and they acquire a golden color

8. 2 - 3 minutes until cooked, add some salt, mix well

9. When the mushrooms are ready, add sour cream, stir and fry for a couple of minutes

10. Mushrooms are completely ready

11. Add salt, bay leaf to a saucepan with boiled potatoes to taste and lay mushroom frying

12. Add noodles, mix, cook for 7 - 8 minutes

13. Add pepper, finely chopped dill

14. Here is such a beautiful and very tasty soup. Bon Appetit!

Mushroom champignon soup with melted cheese

For cooking we need:

• fresh mushrooms - 300 - 400 gr.
• onions - 2 small heads
• potatoes - 2 - 3 pcs. middle
• carrots - 1 pc.
• pearl barley - 2 - 2.5 tbsp. l.
• processed cheese - 1 - 2 pcs.
• dill
• ground pepper, salt
• vegetable oil

Preparation:

1. In a separate small saucepan, rinse the pearl barley, pour boiling water over it, cook until it is tender.
2. Cut the onion into cubes, pour into a soup pot, simmer in it until soft in vegetable oil
3. Add carrots grated on a coarse grater and lightly fry
4. Wash mushrooms, remove damage, cut into plastics
5. Add mushrooms to the pan, cover and simmer for 10-15 minutes
6. Peel and dice the potatoes for soup
7. Potatoes and barley, boiled separately, add to a saucepan, pour boiling water, cook until tender
8. Finely chop the melted cheese, add a little boiling water and mash with a fork
9. Pour the softened cheese into a saucepan and cook for another 5 minutes
10. Remove from heat, add chopped dill, season with salt and pepper and let it brew
11. Champignon soup is ready. Bon Appetit!

Mushroom champignon soup with chicken and melted cheese

Ingredients:

• Chicken leg - 1pc.
• Potatoes - 3 pcs.
• Mushrooms - 300 gr.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Processed cheese - 2 pcs.
• Butter - 50 gr.
• Dill
• Salt, pepper, bay leaf

Preparation:

1. First of all, we cook the broth, for this we pour 2.5 - 3 liters of water into a saucepan, put the chicken leg peeled from the skin, add two bay leaves, three peas of allspice and a little salt. Bring to a boil and cook for about 30 minutes

2.When the meat is cooked, we take it out, put it on a separate plate and leave it until it cools completely

3. Cut potatoes for soup, put them in broth, cook for 20 minutes until fully cooked

4. Cut the mushrooms into slices, put them in the pan, add salt, cover with a lid, fry for 5 minutes so that all the water evaporates

5. After the water has evaporated, add oil, melt it

6. Add finely chopped onions, grated carrots, salt and pepper

7. Stir and leave to fry

8. Separate the leg meat, chop it finely, add to the broth with boiled potatoes

9. Pour the finished frying into the soup, mix, bring to a boil

10. Put the processed cheese grated on a coarse grater (before grating, it is better to freeze it a little in the refrigerator, then it will be better to grate it), leave it to boil slowly until the cheese is completely melted in the soup

11. After melting the cheese, remove from heat, cover with a lid, let it brew for 20 - 25 minutes

12. Pour into plates, sprinkle with chopped dill

Bon Appetit!

Video recipe for mushroom soup from frozen champignons

Mushroom champignon soup in a slow cooker

Prepare yourself a delicious soup for lunch, you and your loved ones will be very pleased with such a wonderful dish.

Step-by-step recipes for frozen mushroom mushroom soup with noodles, tomatoes, rice, cheese, cream

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

1 gr.

1 gr.

Carbohydrates

30 kcal.

Option 1: Classic mushroom soup from frozen mushrooms (honey agarics)

Honey mushrooms are very convenient to use due to their small size. Here is a classic recipe for mushroom soup made from frozen fresh mushrooms that have not been boiled. We take them out in advance and let them thaw a little so that it turns out to wash out random grains of sand, remnants of earth and other pollution.

Ingredients

• 300 g honey mushrooms;
• 450 g potatoes;
• 100 g onions;
• 75 g carrots;
• 25 ml of oil;
• a bunch of dill;
• 1.8 liters of water.

A step-by-step recipe for a classic mushroom soup

We wash the honey agarics in cold water several times. It's okay if the mushrooms haven't thawed completely. If mushrooms have already been washed before freezing, then you can immediately lower them into boiling water. Cook for about ten minutes. When the mushrooms boil, a foam forms, be sure to remove it.

We peel, cut into small pieces of potatoes. We run to the mushrooms, cook together for about a quarter of an hour. During this time, it will practically reach readiness, but the pieces should not fall apart.

Peel one carrot, chop it finely or use a regular kitchen grater. Cut the onion into cubes. We heat any oil on the stove in a frying pan, lay out the vegetables, fry until tender.

We shift the vegetables into the mushroom soup, add salt to it to taste. Let it boil for another five minutes. Fill with herbs, cover, turn off. We give "rest" for about ten minutes on the stove and serve.

This is a basic mushroom soup recipe. You can add other vegetables (bell peppers, hot peppers, tomatoes) or various spices (dry seasonings, herbs) to it.

Option 2: A quick recipe for frozen mushroom (boiled) mushroom soup

If there are already boiled frozen mushrooms in the freezer, then you can make soup from them very quickly. This recipe is suitable for all types: champignons, honey agarics, porcini, chanterelles, etc. There is no need to thaw mushrooms in advance, as the taste and aroma will come out of the products along with water. This soup is prepared with noodles, but only a handful of it is added to thicken the mass. You can take other pasta, but then you need to lay them about five minutes before the end of cooking, that is, let it boil a little.

Ingredients

• 2 liters of water;
• 250 g frozen mushrooms;
• 4 potatoes;
• 30 g vermicelli;
• onion head;
• 3 tablespoons of oil;
• spices, herbs to taste.

How to make mushroom soup quickly

We immediately set the water to boil. We peel the potatoes, quickly cut them, send them to boiling water, boil for about five minutes. We throw in the frozen mushrooms, make the maximum heat, so that they boil faster. Then we reduce, collect the foam, cook for another 7 minutes.

We simply chop the onion and fry in oil, as is done for filling soups. We transfer to a saucepan, as soon as the potatoes are cooked, add salt to the soup.

After boiling the onion, add a handful of fine vermicelli. Be sure to mix so that it does not stick together. Let the dish boil well again.

Now we throw in the greens, put any spices to your taste, you can add a bay leaf, immediately turn off the soup. We leave it for about five minutes so that the vermicelli reaches its final readiness, then stir it again, pour it into plates.

If the mushrooms are already thawed, then they can not be added to the pan, but fry together with the head of onions, the aroma of the soup will be even better.

Option 3: Mushroom soup made from frozen mushrooms (cream)

For this soup, you can use any boiled mushrooms you want. You do not need to thaw and remove anything from the freezer in advance. This is a dish with fresh cream. If you want to reduce calorie content, then you can use milk.

Ingredients

• 300 g of mushrooms;
• 1 carrot;
• 500 g potatoes;
• 300 ml cream 15-20%;
• 50 g plums. oils;
• 2 onions.

How to cook

Cut the potatoes into any pieces. But remember, the larger they are, the longer the cooking time. Immediately chop the carrots and pour into a saucepan, fill with water so that it covers the vegetables a couple of centimeters. We put to cook. After boiling, we detect ten minutes.

After ten minutes, add the frozen mushrooms. There is a lot of moisture in them, so we no longer add water. Cook everything until the potatoes are soft.

While the vegetables are cooking, put the butter in the pan and let it melt. We cut the onion, put it to it and fry until golden brown. We shift the fried onions to the mushrooms and potatoes. Remove from heat, grind with a blender, salt to taste.

Add cream to the soup, but first heat them in a separate bowl. Cold dairy products can darken potatoes. Beat everything together with a blender again. We put the creamy soup on the stove, heat it up, let it boil and turn it off immediately.

All cream soups, regardless of their composition, go well with croutons. It is best to cook them at home in the oven or in a pan, just cut the bread (loaf, baguette) and dry it. It is advisable to choose finely porous and not quite fresh products.

Option 4: Mushroom soup with frozen mushrooms with tomatoes and rice

The recipe for a delicious and satisfying mushroom soup with tomatoes. If fresh tomatoes are not available, pasta can be used. We take absolutely any frozen mushrooms. If they were not previously cooked, then soak them in cold water, rinse them from sand and other contaminants, boil them for 25 minutes in a separate saucepan, only then add them to the common dish.

Ingredients

• 300 g of mushrooms;
• 300 g potatoes;
• 5 tablespoons of rice;
• 4 tomatoes;
• 1 onion;
• 50 g butter;
• 1 carrot;
• 0.5 bunch of parsley;
• 2 laurel leaves;
• salt, black pepper;
• 2.5 liters of water.

Step by step recipe

We cut the potatoes, send them to boiling water. We begin to cook, bring the vegetable to almost softness, but not to full readiness. We throw rice. Since there is a lot of broth, it will quickly reach readiness; you do not need to add early.

If necessary, boil the mushrooms. In this case, you can pour a glass of broth and add it to the potatoes, the soup will turn out even better. Pour the boiled mushrooms into a colander. If there is already a finished product in the freezer, then we simply shift it to the potatoes, add the soup.

We rub the carrots. We peel one onion. Fry them together in oil.

Peel the tomatoes for the soup. Fill with boiling water, after a couple of minutes we put it under the tap with cold water, the skin will peel off very easily. Cut the tomatoes into slices. We are not small. We transfer the tomatoes to the vegetables in a frying pan, fry for three minutes.

Transfer the vegetables from the pan to the boiled rice and potatoes, stir. Cook everything together for another 5-7 minutes.

Chop the greens and put them in the soup. Add bay leaf to the mushroom dish, throw in a couple of pinches of black pepper.

It is not necessary to cook the soup with water. It is very tasty and aromatic using meat or chicken. By the way, few people know that mushrooms and fish also go well together. Maybe it's time to experiment with flavors?

Option 5: Mushroom soup made from frozen mushrooms with cheese

The most delicious cheese soups are made from ordinary processed cheese curds in foil. To prepare a whole pan of a dish, two pieces are enough. Recipe for a delicate and aromatic soup with frozen mushrooms. Raw mushrooms are used.

Ingredients

• 450 g of champignons;
• 4 potatoes;
• 2 onions;
• 2 curds;
• 70 g vermicelli;
• 2 liters of broth or water;
• carrot;
• herbs, spices;
• 40 g sl. oils.

How to cook

We boil broth or just water, send chopped potatoes, make small cubes. Bring to a boil and add mushrooms in a couple of minutes. Cook together for about a quarter of an hour, add salt.

Fry chopped onions and grated carrots in melted butter.

As soon as the mushrooms and potatoes are cooked, we immediately transfer the vegetables from the pan, stir and begin to prepare the cheese. You should not throw the whole cheese, it is better to grind it. Usually rubbed, but you can just cut into pieces.

After boiling the vegetables in a saucepan, immediately throw in the cheese, stir for a minute until it dissolves, and then add the vermicelli. We continue to stir the soup, taste it.

After the noodles have boiled, add the herbs, stir the mushroom soup and turn it off. We insist a little on the stove so that the vermicelli reaches softness.

You can prepare such a soup with melted cheese from the trays, in this version we just spread it with a spoon in a saucepan. It is undesirable to take sausage cheese for the dish, since it does not always dissolve in hot liquid, floating pieces may remain in the dish.

Every good housewife probably knows many recipes for champignon soup. It can be cooked according to the classic scheme or mashed. Champignons go well with any vegetables, cheese, cream and even cereals.

Ingredients: 320 g of fresh mushrooms, 3-4 medium potatoes, one onion and a couple, if they are small, table salt, a couple of carrots, a couple of bay leaves.

Mushroom champignon soup has a delicate taste and is very nutritious.

1. First of all, cubes of potatoes are sent to boil in salted boiling water.
2. Finely chopped mushrooms are fried in one frying pan, and the remaining vegetables are sautéed in the second.
3. The contents of both containers are added to the potato broth. After boiling, salt is poured there and lavrushka is laid out.
4. The soup is cooked until the potatoes are tender.

Served with sour cream and herbs.

Frozen champignon recipe

Ingredients: large chicken breast, 2 liters of filtered water, carrots, 4-5 potatoes, coarse salt, onion, pepper mixture, 160 g of frozen mushrooms.

1. The breast is filled with water and sent to boil. After 15-20 minutes, potato cubes are poured onto it. The broth is salted and peppery.
2. The finished meat should be removed from the liquid, removed from the bone, cut into small pieces and returned to the pan. The bone is thrown away.
3. The remaining vegetables are randomly crushed and sautéed in any fat. It is best to choose butter for this purpose.
4. The mushrooms are thawed and chopped into easy-to-chew pieces.
5. Frying and pieces of champignons are transferred to the finished broth. If necessary, the soup can be added to salt, since the added ingredients will take some of the salt onto themselves.
6. The treat continues to cook until the potatoes are softened.

It remains to decorate the soup with mushrooms and chicken with fresh chopped herbs.

Cream Soup

Ingredients: 450 g fresh mushrooms, large white onion, half a liter of filtered water, 3 large spoons of soy sauce, 1.5 tbsp. very heavy cream, a small piece of butter, salt, fresh parsley leaves, nutmeg.

How to properly prepare mushroom cream soup is worth considering in more detail.

1. A few mushrooms are set aside, and the rest are finely chopped and fried with chopped onions in butter.
2. Pour water, soy sauce and cream into a saucepan. When the liquid boils, the fry is transferred into it.
3. After about 15-17 minutes of boiling the future soup, it is salted, seasoned with spices and pureed.
4. The remaining mushrooms are cut into large pieces and also fried in butter - they will be used to decorate the dish.

Ready-made mushroom soup with cream is served hot. For each serving, fresh parsley is poured and a couple of large pieces of mushrooms are laid out.

In a multicooker

Ingredients: a pound of fresh mushrooms, 4-5 small potatoes, 15-20 grams of butter, a large white onion, 2-3 standard packages of processed cheese, carrots, table salt, a mixture of peppers.

1. In the baking program, butter is melted in a bowl and the onion cubes are sautéed. When the vegetable becomes transparent, grated carrots are poured onto it.
2. After another 8-9 minutes, you can put plates of peeled mushrooms here. The ingredients are fried until the end of the activated program (another 3-5 minutes). In the process, the smart pot is not covered with a lid.
3. Small cubes of fresh potatoes are poured into the finished frying and the components are poured with filtered water (2 liters).
4. Then the extinguishing program is activated again. Until cooked, the first dish will languish for 80-90 minutes. About halfway through the process, it should be seasoned with salt and pepper.

A few minutes before the dish is ready, sliced ​​processed cheese is poured into the bowl. When it is completely dissolved, the soup can be poured into portions.

Fresh champignon soup with potatoes

Ingredients: large carrots, 340 g of fresh mushrooms, 260-290 g of potatoes, white onion, various fresh herbs, coarse salt, a mixture of spices for mushroom soup, a pinch of sugar.

1. Miniature onion cubes are fried in a thick-walled saucepan in hot oil. When it becomes appetizingly ruddy, you can add grated carrots. Sprinkle the cooked vegetables with a little sugar and simmer for another 2-3 minutes with frequent stirring.
2. Pieces of champignons are laid out in a fry. Cooking continues for another 8-9 minutes.
3. The potatoes are cut into small cubes and poured into the pan to the rest of the ingredients. From above, the contents of the container are poured with salted water. The selected spices are added.

With noodles

Ingredients: 2 liters of purified water, 160 g of champignons (fresh), large carrots, 1-2 white onions, 2-3 large tablespoons of fine vermicelli, 3 potatoes, salt, a mixture of peppers.

1. Water is poured into a saucepan and salted. After boiling, small bars of peeled potatoes can be poured into the container.
2. Further, carrot circles are added here.
3. Finely chopped onion with pieces of mushrooms is fried in a frying pan in any heated fat. For this, you can choose both vegetable and butter.
4. 6-7 minutes before the dish is ready, fry with mushrooms, salt, a mixture of peppers and small vermicelli is placed in it.

Ready-made light soup is served with fresh homemade bread or soft tortillas.

Soup with champignons and melted cheese

Ingredients: 420 g of fresh mushrooms, a large head of onion, butter, 330 g of processed cheese, 3-4 raw potatoes, 2-2.5 liters of filtered water, a bunch of various fresh herbs, salt.

How to properly prepare soup with champignons and cream cheese is described below.

1. Mushrooms are well washed, peeled, finely chopped and, together with miniature onion cubes, are sent to be fried in heated butter.
2. While the frying is being prepared, the peeled potato sticks are placed in boiled salt water. Processed cheese is immediately sent there.
3. Next, the finished frying is transferred to the broth. A variety of spices will help to improve the taste of the dish; you can use any of them. Oregano and a mixture of ground colored peppers are especially good for this recipe.
4. A couple of minutes before readiness, chopped fresh herbs are poured into the pan.

Ready-made cheese soup with champignons is served scalding hot in deep bowls. You can sprinkle it on top with coarsely grated semi-hard cheese.

With pearl barley

Ingredients: half a glass of pearl barley, large carrots, a couple of pinches of freshly ground black pepper, onion, 230 g fresh champignons, coarse salt, 3 potatoes, fresh dill.

1. The first step is to prepare the cereal. The pearl barley is washed and filled with hot water for a couple of hours.
2. Further, the liquid is drained from the cereal. The pearl barley is washed again, transferred to a saucepan and filled with a liter of fresh filtered water. Grits are cooked for 40-45 minutes until cooked.
3. Potato cubes are laid to the almost finished barley.
4. After 6-7 minutes, a frying of chopped vegetables and pieces of mushrooms, fried until tender, is sent to the pan.
5. Salt and pepper are added.
6. When the potatoes are boiled, you can pour chopped greens into the soup.

Champignons are mushrooms that can always be found in any store. They are very aromatic and great for that. to make soups.

Quick and easy soup

You will need: frozen and already chopped champignons in an amount of about 500 g, 7 medium potatoes, 1 onion and 1 carrot each, your favorite spices, bay leaf, salt and sour cream.

Everything is being prepared very quickly. We put a saucepan with 2 liters of cold water on the fire, add frozen mushrooms there and cook. Immediately add salt and watch until it boils. At the same time, we cut the vegetables into thin strips, carrots, onions in half rings, potatoes into cubes. Onions and carrots can be pre-fried in a skillet, or you can put them raw in the soup. When the mushroom broth begins to boil, all vegetables should be added to it, you can also add a mushroom cube - this will make the taste richer. After a few minutes, spices and bay leaves are added to the dish. Cook until cooked over low heat. Before serving, be sure to season with sour cream.

Soup with fried mushrooms

The ingredients are the same as in the first recipe. But here, before cooking, it is recommended to fry the mushrooms with onions and carrots in a preheated pan. This frying is added to already boiling water and a little later potato sticks go there too. Before cooking, you can add a raw, scrambled egg to the soup (pour in a very thin stream with constant stirring), or sour cream. You can also add processed cheese, cream - to taste.

Soup-puree "For vegetarians"

First, the mushrooms must be fried in a pan, along with onions and coarsely grated carrots. When the fry turns golden, it will need to be mixed with cream and stewed a little over low heat. Then add the whole mixture to a blender, beat to a light and airy consistency, only then salt to taste, add spices. Then pour more cream into the soup, mix again in a blender and then pour back into the pan. Boil.

When it boils, the dish can be turned off and left to stand on the stove for a few minutes. serve with cheese slices and croutons.

Sometimes this recipe is made a little differently. Vegetables together with mushrooms are first fried. And then stew with the addition of cold water. When the vegetables are ready, they are whipped in a blender and only then poured over with warmed cream. Boil again and season with seasonings. It turns out delicious and very aromatic!

In general, all recipes for mushroom soups are similar to one another. They cook very quickly and spread such a smell through the kitchen that you immediately want to sit down at the table. If you use frozen mushrooms in cooking, do not defrost them beforehand, because in this case the product will lose a lot of liquid and become practically tasteless. The best option is to put the mushrooms in boiling water or a hot skillet as soon as you remove them from the freezer. Such dishes can be eaten by both adults and children, but only over three years old.

Light transparent chicken broth soup

You will need carrots, onions, potatoes, a pound of mushrooms and a chicken soup set. Boil the broth first, and when it's done, take out the chicken. While the broth continues to simmer, add the frozen mushrooms and wait for it to boil again. Switch to medium heat, simmer for another 20-25 minutes. Then add the grated carrots, potato wedges and finely chopped onions. Take the chicken apart and add it to the soup. Simmer over low heat for about half an hour. Add salt and spices to taste, serve hot and always with sour cream.