Soup with frozen champignons recipe. Mushroom soup recipe from frozen mushrooms

Mushrooms differ from products of plant and animal origin, occupying a special niche. They replenish the body's need for amino acids without providing harmful cholesterol. Including them in the diet will help make it balanced when following diets, fasting, and vegetarian nutrition. So that these products can be eaten all year round, they are prepared for the winter by drying, canning or freezing. Mushroom soup made from frozen mushrooms is tasty, aromatic, and does not require much effort or time to prepare. To avoid getting into trouble when eating this dish, you need to know some rules.

Cooking features

Frozen mushrooms can be purchased at the store or prepared for the winter yourself. Knowing a few things will make the soup taste good and healthy.

You should only freeze mushrooms that you have collected yourself if you are sure of their safety. Forest products growing near highways and in ecologically unfavorable areas do not meet these criteria.
Not all mushrooms are suitable for preparing mushroom broth, but only the first category. White and champignons are especially good for this. It is advisable to freeze them fresh so that they impart all their flavor to the soup when cooked. Other mushrooms need to be boiled until tender before freezing. If this was not done before freezing, then before cooking the mushrooms (except for champignons, boletus, chanterelles, honey mushrooms, boletus, boletus) will have to be boiled separately for 40 minutes.
Mushrooms cannot be frozen and thawed multiple times, so before placing them in the freezer they need to be divided into small portions. If, after defrosting the mushrooms, you could not use all of them, then you will have to throw away the rest.
When purchasing frozen mushrooms in a store, try to make sure that they have not been defrosted. The presence of snow or water in the packaging indicates that the product was stored incorrectly; it is better to refrain from purchasing it.
You should not add a lot of spices to mushroom soup. Mushrooms themselves have a distinct aroma that does not require any addition. Fresh herbs will help to highlight it, and cream, butter, cheese will help to highlight it. You can put a little pepper and bay leaf.
Frozen mushroom soup can turn out bland, since they do not contain sugars, salts, or acids. To improve the taste of the first dish, you can add a little sugar, tomatoes, pickles, season it with sour cream, and garnish with a slice of lemon.

Mushroom soup can be cooked using various technologies. In some cases, the broth is boiled separately, then the ingredients are added to it. Mushroom broth, water, as well as vegetable, meat, and chicken broths can be used as a basis. There are recipes that call for using milk as a liquid base. Mushrooms make delicious soups with a creamy consistency, thickened with flour, processed cheese or other products. The technology for preparing frozen mushroom soup will depend on the specific recipe.

Simple recipe for frozen mushroom soup

frozen mushrooms (ceps, champignons, chanterelles, honey mushrooms) – 0.5 kg;
onions – 100 g;
carrots – 100 g;
potatoes – 0.5 kg;
butter - as much as needed;
salt, pepper - to taste;
water – 1.5 l.

Video recipe for the occasion:

Cooking method:

Without defrosting, pour the mushrooms into a saucepan, cover with water and place on low heat.
Peel the potatoes, cut into small cubes.
When the water in the pan with mushrooms boils, place the potatoes in it.
Peel the carrots and chop on a coarse grater.
Remove the skin from the onion. Cut the vegetable into small pieces.
Melt the butter in a frying pan, add the onion. Fry it until golden brown.
Add carrots and fry them with onions for 5 minutes.
10–15 minutes after adding the potatoes, add the fried vegetables to the soup. Salt and pepper it to taste. Cook for 5 minutes.

When serving, season the soup with sour cream and sprinkle with herbs. If you do not eat animal products, you can use vegetable oil instead of butter, replace the sour cream with a thin slice of lemon, and a small spoon of tomato puree.

Chicken and frozen mushroom soup in a slow cooker

chicken leg – 0.25 kg;
frozen porcini mushrooms – 0.2 kg;
water – 2 l;
sweet pepper – 0.2 kg;
carrots – 100 g;
onions – 100 g;
potatoes – 0.4 kg;
vegetable oil – 40 ml;
salt, pepper - to taste.

Cooking method:

Wash the leg, place it on the bottom of the multicooker container, and fill it with water.
Start the Soup program by setting the timer for 1 hour.
Peel the carrots, cut into small cubes or strips.
Also chop the onion.
Remove the seeds from the pepper and cut into strips.
40 minutes after the program starts, remove the leg, add peeled potatoes, cut into one and a half centimeter cubes, and frozen porcini mushrooms into the broth. If they are frozen whole, let them thaw, chop them and only then add them to the broth. Add salt, pepper, and cook until the program ends.
Pour the soup into a separate pan.
Separate the chicken meat from the bones, cut into small pieces, and place in the soup.
Wash the multicooker bowl and wipe dry with a towel.
Pour oil into the bottom, set the “Frying” or “Baking” program.
Place carrots and onions in a multicooker bowl and fry them for 10 minutes.
Add pepper and continue frying for 5 minutes.
Pour the soup over the roasted vegetables. Change the program by selecting a mode that allows you to cook first courses. Cook for 1 minute, then leave on warm setting for 10 minutes.

The soup according to this recipe can be prepared not only from boletus mushrooms, but also from champignons. The aroma and taste will then be less expressive, but pleasant.

Cream of mushroom soup made from frozen champignons

milk – 1.5 l;
frozen champignons – 0.5 kg;
potatoes – 0.5 kg;
butter – 50 g;
mushroom seasoning (optional) - to taste;
salt, pepper, fresh herbs - to taste.

Cooking method:

Thaw the mushrooms. Place in a sieve to drain excess liquid.
Fry in butter, sprinkling with seasoning to enhance the taste and aroma.
Peel the potatoes, cut into cubes, place in a saucepan.
Fill with water and boil until soft.
Drain, add a glass of water and mushrooms. Grind with an immersion blender until smooth, return to the stove.
While whisking and heating, add the remaining milk. Some of it can be replaced with cream to obtain an even more delicate taste.
Salt, season to taste, add finely chopped greens with a knife. Bring to a boil and pour into plates.

To add a slight sourness to the soup, you can add a slice of lemon or tomato. It goes well with olives, which can be added to each plate separately, cut into thin rings.

Mushroom soup from frozen mushrooms with tomatoes

frozen mushrooms (preferably champignons) – 0.5 kg;
water or meat broth - 2 l;
onions – 150 g;
potatoes – 0.3 kg;
meat or chicken (boiled) – 0.2 kg;
tomatoes – 0.3 kg;
greens, salt, pepper - to taste;
vegetable oil - as much as needed.

Cooking method:

Thaw the mushrooms. When the excess liquid has drained from them, cut them into small cubes.
Cut the boiled meat into the same pieces.
Pour boiling water over the tomatoes and remove the skins. Cut out the seals around the stalks. Cut the tomato pulp into slices.
After removing the husk, cut the onion into thin half rings.
Peel the potatoes and cut into small cubes.
Heat oil in the bottom of a non-stick pan. Put onion in it, fry until golden brown.
Add mushrooms. Fry for 5 minutes.
Add tomatoes. Fry them for 5 minutes along with mushrooms and onions.
Place potatoes and meat in a saucepan, pour in broth.
Bring to a boil and cook for 15–20 minutes.
Let it brew with the lid closed.

If you use water instead of broth, do not forget to salt the soup and add pepper to it. The taste of the soup made according to this recipe is a little unusual, but pleasant and harmonious. If you want the dish to be more satisfying, add a handful of buckwheat or millet to it along with the potatoes.

Mushroom soup from frozen mushrooms can be prepared according to different recipes. All first course options will have a unique taste, which depends not only on the recipe, but also on the technology.

Frozen champignon soup is one of the convenient favorites of many that can be whipped up anytime. The original recipe calls for the cook to remove the stems of the mushrooms, cook the stems separately and discard them at the end. The rationale is that this removes the tougher part of the frozen mushrooms, infusing more flavor into the soup. However, this is not necessary if the stems of the trunk are not disturbed. If you don't like the tougher parts of the fungal stems, simply cut them off and discard them.

This soup also uses less meat broth. The original soup calls for 6 cups of chicken broth, where it is simmered for 30 minutes and 4 egg yolks are used to make the soup creamy. To reduce cooking time and make the soup lower in calories, use less broth and omit the egg yolks from the soup.

The original recipe also calls for the cook to remove the fungal stems and chop the onion. Since frozen mushrooms are often already sliced, this step can also be skipped.

Whole onions in soup are also good as they give up all their juices to the soup and when removed, the soup retains its texture.

If you want your soup to be smooth, you could whisk the broth before adding the mushrooms. Or you can transfer the broth to a blender along with the onions to blend everything. This is a sped up classic mushroom soup recipe that's easy enough to make on a weeknight. Your soup will come out deliciously smooth. Just toast a few pieces of bread and serve alongside some soup and you'll have a hearty winter dinner in no time.

How to make soup from frozen champignons - 15 varieties

Frozen champignon soup - a simple recipe

One of the fastest and most versatile dishes you can come up with. Nevertheless, the dish, despite its quick preparation, is not ordinary and too simple in taste.

Ingredients:

Frozen champignons - 500 g
Potatoes 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Fresh dill
Egg - 1 pc.

Preparation:

Boil the mushrooms immediately after removing them from freezing.

Peel and chop potatoes and carrots.

Fry the onion.

Cook everything over low heat for 25 minutes. At the end add the boiled egg and dill.

The dish is made from regular freezer supplies and pantry items and is ready in less than 30 minutes. This is the perfect simple meatless midweek lunch soup.

Ingredients:

Olive oil
1 onion
3 cloves garlic
8 cups vegetable broth
400 g frozen Champignon mushrooms
2 cups broccoli
1 zucchini
1/4 cup soy sauce
Spices
1 tablespoon rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon sugar

Preparation:

In a large saucepan, add oil and onion and sauté over medium heat for 7 minutes or until onion begins to soften.

Add garlic, stir to combine, and cook for 1 minute.

Add broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaf, bring to a boil and let simmer for about 10-15 minutes or until mushrooms and vegetables soften.

Add more vinegar, sugar and any herbs, salt and pepper to taste.

The amount of salt will vary depending on how salty the broth and soy sauce are.

Creamy creamy cheese soup as a practical recipe with frozen mushrooms.

Ingredients:

300 g frozen mushrooms
1 onion
6 pcs. potatoes
2 tbsp. processed liquid cheese
2 tbsp. butter
Greenery

Preparation:

Fry the onion.

Throw mushrooms into boiling water.

Add onion and chopped potatoes to the water and cook for 15 minutes.

Add butter and cheese.

Cook for 5 minutes.

Add greens.

Intensely earthy flavors in this smooth creamy soup recipe for frozen mushroom soup.

Ingredients:

600 g frozen mushrooms
1 onion
2 celery sticks
3 cloves garlic
A few sprigs of parsley
A few sprigs of thyme
Olive oil
1.5 liters chicken broth
75 ml cream
6 slices Ciabatta

Preparation:

Throw mushrooms into boiling water.

Peel and finely chop the onion, celery and garlic, and parsley.

Heat olive oil in a large saucepan over medium heat, add onion, celery, garlic, parsley stems, thyme leaves. Fry and transfer to the pan with the mushrooms. Cook for 25 minutes

Add cream, cook for 2 minutes and turn off.

Serve with Ciabatta.

Fragrant and flavorful mushroom soup for a healthy and light lunch.

Ingredients:

Frozen mushrooms - 250 g (100 g defrosted)
Carrots - 1 pc.
Bay leaf
Onion - 3 pcs.
Butter - 100 g
Sour cream - 200 g
Flour - 3 tablespoons

Preparation:

Heat oil and fry chopped onion. Add flour and make sauce.

Chop the carrots.

Add mushrooms to boiling water along with carrots.

Add sauce.

Add sour cream.

This is mushroom soup as it should be - rich and full of flavor.

Ingredients:

1 PC. dried pork slices
Olive oil
600 g frozen mushrooms
2 cloves garlic
1 onion
1 thyme
1 liter chicken broth
Parsley
1 tablespoon mascarpone
1 lemon
Truffle oil

Preparation:

Soak the pork.

Thaw the mushrooms and fry them in truffle oil along with the onions. Add mushrooms and pork to one pan.

Add broth and cook for 20 minutes.

Add spices, lemon juice, squeezed garlic and olive oil. Cook for another 3 minutes.

A simple and satisfying soup, ideal for quick preparation for the whole family.

Ingredients:

Frozen mushrooms - 400 g
Potatoes - 5 pcs.
Onion - 1 pc.
Carrots - 2 pcs.
Chicken - 1 pc.
Spices
Oil
Processed cheese - 2 pcs.

Preparation:

Cut the chicken and boil it.

Strain the broth. Add meat to broth.

Chop or grate onions and carrots. Fry and add to the broth.

Chop the potatoes and add to the soup.

Add spices.

At the end of cooking, after 20 minutes, add processed cheese, having grated them first.

Cook until the cheese is completely melted.

The creamy and juicy broth, potatoes, bacon, onions and mushrooms cook together to make a very comforting and satisfying chowder.

Ingredients:

400 g frozen mushrooms
4 strips bacon
Butter
1 onion
⅓ cup barley
3 potatoes
8 cups water
¼ cup cream
Sour cream
2 tablespoons of any herbs

Preparation:

Add mushrooms to boiling water to cook.

Fry bacon in butter, add boiled mushrooms.

Heat a saucepan with water. Salt and add mushrooms and bacon.

Fry the onion and add to the soup.

Add chopped potatoes to the soup.

Once the potatoes are ready, add the barley. Boil until the barley is ready. Finally add cream and turn off the heat. Sprinkle with herbs.

Add sour cream if desired.

A hearty and unusual soup with meat balls, loved by children and not only.

Ingredients:

500 g frozen mushrooms
1 onion
1 carrot
1 egg
3 tbsp. milk
3 tbsp. flour
Greenery

Preparation:

Heat oil, add onion and grated carrots. Fry.

Heat water and add frozen mushrooms.

Mix flour with egg and salt. Roll into balls and fry.

Add onions and carrots to the water with the mushrooms.

Add milk. Cook until done.

Add dumplings and serve.

This is a comforting and filling creamy dish for a cold evening or a hearty lunch.

Ingredients:

5 pieces. potatoes
300 g frozen mushrooms
2 carrots
½ cup chopped green onions
6 cups chicken broth
¼ cup flour
3 tablespoons oil
Cream
2 tablespoons olive oil
2 teaspoons chopped dill
1 bay leaf

Preparation:

Melt 3 tbsp. oil in a saucepan over medium heat. Add carrots, green onions and sauté for 5 minutes.

Add 6 cups chicken broth. Season with salt, pepper, 2 teaspoons dill and add bay leaf.

Add chopped potatoes - cover and cook for 20 minutes. The potatoes should be firm but tender.

Heat 2 tbsp. olive oil in a large skillet over medium heat. Add defrosted mushrooms and fry for 5 minutes. Add to soup.

In a separate bowl, whisk together cream and 1/4 cup flour until smooth. Slowly add to soup and bring to a boil.

For a healthier version, replace all the oil with olive oil. Skipping the flour step still creates a very tasty soup.

This recipe is a shortened version of Julia Child's classic Cream of Mushroom Soup, making it easier to make on weeknights without sacrificing flavor.

Ingredients:

500 g frozen mushrooms
5 tablespoons oil
1/2 onion
3 tablespoons flour
cups of broth
1 teaspoon dried parsley
1 bay leaf
4 egg yolks (optional)
1/4 cup cream

Preparation:

Heat 3 tablespoons butter in a saucepan. Add onion. Cook the onions for about 8 minutes.

Add flour and continue stirring over medium heat for 3 minutes until flour and onion are well combined.

Add chicken broth, about one cup at a time. Stir constantly until it forms a silky paste and begins to simmer.

Add parsley, bay leaf and thyme. Simmer over medium heat, partially covered, for 15 to 20 minutes, until soup reaches desired thickness.

While you boil the broth, cook the frozen mushrooms. Add mushrooms to soup.

Combine egg yolks (if using) and cream in a small bowl and whisk. Slowly add the mixture to the broth. Season with salt and add more cream if necessary.

Mushrooms are the surprise in this creamy spinach soup. You can make this ahead of time and reheat it before serving.

Ingredients:

400 g frozen mushrooms
2 bows
6 tablespoons butter
1/2 cup flour
Spices
4 glasses of milk
Chicken bouillon
500 g frozen spinach

Preparation:

In a large saucepan, sauté thawed mushrooms and onions in oil. Stir in flour and seasonings until combined; gradually add milk and broth. Boil; cook and stir for 2 minutes or until thickened.

Add spinach and stir. Reduce heat; cover and simmer for 5 minutes or until heated through.

This is a wonderful and elegant soup with the usual ingredients - onions and mushrooms.

Ingredients:

4 tablespoons oil
12 pcs. Luke
3 cloves garlic
4 tablespoons flour
3 cups chicken broth
400 g frozen mushrooms
1/2 cup heavy cream
Fresh tarragon

Preparation:

Heat oil in a saucepan. Sauté onion and garlic until tender.

Add flour, stir and cook for 2-3 minutes.

Add broth and thawed mushrooms and bring to a boil, stirring frequently.

Boil for 5 minutes.

Beat with a blender.

Reheat and serve garnished with chopped fresh herbs.

Serve with a crusty loaf of French bread and a glass of wine.

This beautifully flavorful recipe for Chinese Mushroom Noodle Soup is a quick and easy soup with an oriental twist that will satisfy family and friends.

Ingredients:

400 g frozen champignons
3 cups chicken broth
3 bows
1 tablespoon oyster sauce
1 tablespoon soy sauce
300 g dried Chinese noodles
1/2 cup bok choy
1/2 cup Choy Sum

Preparation:

Thaw and fry the mushrooms.

Heat chicken broth in a large saucepan and bring to a boil.

Add scallions, sauces, mushrooms, bok choy, choy sum and noodles. Cook until boiling.

Leek and mushroom soup is one of the best combinations. Light and piquant are the main points of the soup.

Ingredients:

300 g frozen mushrooms
2 tablespoons coconut oil
1 cup thinly sliced leek
1 cup finely chopped onion
3 garlic
1 tablespoon chopped tarragon leaves
2 tablespoons lemon juice
4 cups chicken broth
3/4 cup coconut milk
2 teaspoons starch

Preparation:

Boil frozen mushrooms.

Fry the leeks. Add garlic and tarragon, cook for another 1 minute, stirring. Add mushrooms.

Add lemon juice, broth and coconut milk. Heat and serve hot.

Fragrant mushroom soup is a dish that will delight the family and diversify the regular menu. It can be prepared not only from fresh and dried mushrooms. Frozen mushrooms are also good for preparing a first course. It's easy to prepare and doesn't take much time.

Recipe for classic mushroom soup made from frozen mushrooms

Wild mushrooms are a healthy and very tasty seasonal product that can be prepared and stored in the freezer. There are many recipes for its preparation: various puree soups with processed cheese, noodles, and tomatoes. They can be cooked either in a slow cooker or on the stove. Classic mushroom soup is prepared quickly and consists of a small amount of simple ingredients.

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

Ingredients:

Frozen mushrooms – 400 gr.;
Carrots – 2 pcs.;
Potatoes – 5 pcs.;
Onion – 1 head;
Salt and pepper to taste.

Cooking method:

Mushroom soup made from frozen mushrooms is ready. It can be decorated by sprinkling herbs on top.

Recipe for making mushroom soup in a slow cooker

Mushroom soup in a slow cooker made from frozen mushrooms turns out rich, cooks faster and without the use of additional utensils.

Ingredients:

Frozen mushrooms - 400 gr.;
Noodles – 100 gr.;
Carrot – 1 pc.;
Onion – 1 head;
Oil;
Salt and pepper to taste.

Cooking method:

Thaw the mushrooms, wash and chop them;
Peel the onion and chop finely, peel the carrots and grate them on a coarse grater;
Set the multicooker to “Baking” mode for 15 minutes, first add the onion, fry it until golden brown, then add the carrots and fry it for 3 minutes. Lastly, add the mushrooms and fry the whole mixture in a slow cooker for 5 minutes;
Add hot water to the multicooker bowl and set the “Soup” mode.
10 minutes before readiness, add noodles, salt and pepper to the broth. Cook until the beep sounds.

The soup in the slow cooker is ready. You can serve it with sour cream, first sprinkled with herbs.

Frozen white mushroom soup recipe

Porcini mushrooms do not give the broth a dark color, as happens with most wild mushrooms. The soup remains clear. The broth has excellent taste and aroma. Classic soup is prepared from porcini mushrooms, as well as puree soups, sauces, and salads.

Porcini mushroom puree soup

Now it has become fashionable to prepare puree soups. Mushroom puree soup made from frozen mushrooms is tender and aromatic. The recipe is simple.

Ingredients:

Porcini mushrooms – 450 gr.
Onion – 1 pc.;
Olive oil – 100g.
Cream – 300 ml;
Pepper and salt to the taste of the cook;
Dill, croutons.

Cooking method:

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

Frozen porcini mushroom soup with processed cheese

This frozen mushroom soup has become a favorite of many housewives; its recipe is similar to the classic one, but the taste is different. Processed cheese gives it a delicate taste.

Ingredients:

Porcini mushrooms – 500 gr.;
Potatoes 5 pcs.;
Carrot – 1 pc.;
Onion – 1 head;
Processed cheese – 3 tbsp. l.;
Oil – 50 gr.;
Salt and pepper to taste;
Greenery.

Cooking method:

Bring water to a boil in a saucepan and add pre-cooked and chopped porcini mushrooms into it;
Peel and cut the potatoes into small cubes and add them to the mushrooms;
Prepare carrots and onions - peel and chop;
Then sauté the cooked vegetables in butter;
Place the roasted vegetables in a saucepan;
After five minutes, add processed cheese to the boiling broth, which is suitable for spreading on sandwiches; it is better if it is liquid;
Stir the soup well so that the cheese spreads evenly, and cook for two minutes.

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

Benefits and harms

Frozen mushroom soup has many beneficial properties. Since mushrooms contain a lot of protein, they can replace meat dishes.

Beneficial features:

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

There are also contraindications for consuming mushroom soups:

Children under three years of age;
Presence of gastrointestinal diseases, kidney and liver diseases;
Individual intolerance.

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

To make the soup tasty and nutritious, we offer a few tips on how to cook mushroom soup from frozen mushrooms:

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

By storing mushrooms in the freezer, you can enjoy the aromatic mushroom broth all year round.

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

Legends can be made about the benefits of frozen mushrooms. Thanks to the extreme exposure to cold, all useful enzymes are preserved. For this reason, the product is often prepared for future use. Mushrooms are high in fiber, healthy fats and carbohydrates, and are an excellent source of protein. If you have a variety of varieties in your arsenal, you can lead a healthy lifestyle. One of the most common dishes based on mushrooms is soup. Let's look at the most delicious recipes and give practical tips.

Frozen mushroom soup: a classic of the genre

carrots - 1 pc.
egg noodles or spaghetti - 75 gr.
vegetable oil - 55 ml.
frozen mushrooms (any) - 225 gr.
potatoes - 2 pcs.
yellow onion - 2 pcs.
tomato paste - 60 gr.
greens, sour cream - for decoration

Select a suitable pan and pour 2 liters into it. filtered water until the first bubbles appear. As soon as this happens, set the burner to the middle mark and add the frozen mushrooms inside. Simmer them for about a quarter of an hour, no longer.
Peel and grate the potato tubers on a coarse grater, add to the mushrooms. Remove the skins from the onion and chop it into very thin half rings or cubes. Chop the carrots and send the ingredients for frying.
After 3 minutes, add tomato paste and stir. When the onions and carrots are fried, move them to the mushrooms and potatoes. Simmer the soup over medium heat for about 5-10 minutes, then add the pasta.
Stir the dish until the noodles/spaghetti are cooked (about 8 minutes). After 5 minutes, salt and pepper the soup, add bay leaf. Before serving, cool slightly, garnish with chopped herbs and sour cream.

Mushroom soup with beans

frozen chanterelles - 280-300 gr.
carrots - 1 pc.
fresh parsley - 20 gr.
fresh dill - half a bunch
olive/vegetable oil - 80 ml.
onions (purple) - 2 pcs.
red beans - 120 gr.

Wash the beans under the tap, place in a deep saucepan, and fill with filtered water. Leave to swell for 10 hours, after the period has expired, drain the liquid. Fill the mixture with two liters of drinking water and let it cook.
When the first bubbles appear, reduce the power to low. Simmer the product for 45-60 minutes until ready. Now wash the chanterelles and chop them finely if necessary. Add to the beans and cook for a quarter of an hour.
While the soup is cooking, grate the carrots and chop the onion into thin half rings. Fry the vegetables in vegetable oil until golden brown, transfer to the pan with the mushrooms.
Cover the dish with a lid, simmer for 10 minutes, then add salt and pepper. After cooking, let the dish sit for a third of an hour, pour into bowls, and serve with chopped dill and parsley.

Oyster mushroom soup

onions - 2 pcs.
butter - 45 gr.
potatoes - 3 pcs.
frozen oyster mushrooms - 350 gr.
carrots - 1 pc.
sour cream - 35 gr.
fresh greens - quantity at your discretion
leek - 25 gr.

Wash the oyster mushrooms with cold water and remove any pieces of ice. Pour in the filtered liquid, place on the stove and bring to a boil. As soon as the first bubbles appear, reduce the power to medium and cook the mushrooms for a third of an hour.
Peel the potatoes, cut into small cubes, add to the oyster mushrooms. Chop leeks, onions and carrots and fry them using butter. Add fresh or granulated garlic if desired (for flavor).
Add the frying to the mushrooms and potatoes, cook for another 10 minutes. At the end of cooking, season the soup with herbs, your favorite spices, pepper and salt. Serve with rich sour cream and black bread.

butter - 100 gr.
potatoes - 4 pcs.
frozen white mushroom - 550 gr.
carrots - 1 pc.
cream fat content from 25% - 550 ml.
onions - 2 pcs.
dill (fresh) - for decoration

Drain the porcini mushrooms in a colander and rinse under the tap, discarding any pieces of ice. Peel the potatoes, chop them into cubes measuring 2*2 cm (not very finely). Fry the mushrooms in butter until a dark crust appears; the composition should decrease in volume.
Chop the onion, grate the carrots on a coarse grater, fry in butter (olive or vegetable oil is allowed).
Boil the potatoes separately, add a slice of butter and salt. Turn the product into a homogeneous puree using a blender, not a pestle (masser). Pour the cream into the porridge and stir again.
Mix potatoes with fried onions. Place the mushrooms in a cooking pot, add drinking water, and simmer for 5 minutes. Pour in the creamy potato base and stir.
Leave the soup over medium heat and cook for 3 minutes. After this, turn off the burner, cover the container with a lid, and let stand for half an hour. Serve with chopped dill or parsley.

Mushroom soup with semolina

frozen mushrooms - 430-450 gr.
white onion - 1 pc.
sour cream - 30 gr.
butter - 60 gr.
potatoes - 5 pcs.
carrots - 1 pc.
semolina - 40 gr.
dill - 30 gr.

Remove the mushrooms from the freezer and leave them at room temperature for half an hour. During this period, the product will thaw; all you have to do is drain the contents in a colander and rinse thoroughly with cold water.
Place the mushrooms in a saucepan, add filtered (!) water, and cook for about a quarter of an hour on low power. Peel the potatoes, grate them on a coarse grater, and add to the mushrooms.
Melt butter in a frying pan, add grated carrots and chopped onions. Prepare the frying (the mixture should be covered with a golden crust).
At this time, the mushrooms and potatoes have already been boiled. Salt and pepper the soup, add chopped dill. Add the frying mixture to the container and simmer for another 5 minutes.
After the allotted time, add semolina in a thin stream, stir well. Cook until completely plump (about 5 minutes), then cover and let stand for 15 minutes. Serve with sour cream and dill.

pearl barley - 115 gr.
onions - 1 pc.
frozen champignons - 330-350 gr.
carrots - 1 pc.
potatoes - 3 pcs.
vegetable oil - 90 ml.
fresh dill - 1 bunch

Rinse the pearl barley 5-6 times, leave in a colander or kitchen sieve to drain excess liquid. Pour boiling water over the mixture and leave to soak for 1.5 hours.
Meanwhile, rinse the mushrooms under the tap to remove any remaining ice. Chop the fruits into small pieces and cook in boiling water.
Skim off the foam that appears during the simmering process. 10 minutes after the start of cooking, add bay, salt and pepper. Cover the container with a lid and cook for another quarter of an hour.
After the allotted time, remove the champignons with a slotted spoon, set aside, they will be needed later. Add steamed pearl barley into the resulting broth and stir. Cook the soup for another 35-45 minutes.
Peel the potatoes in advance and chop the tubers into cubes. Add to the soup after the pearl barley is cooked. Cover the container with a lid and continue to simmer the dish.
At this time, prepare a frying mixture of chopped onions, grated carrots and half a bunch of dill. After the vegetables acquire a golden color, add boiled mushrooms to them. Fry the mixture for another 5 minutes.
Pour the mixture into the soup, turn off the burner, and leave the dish to steep for 15 minutes. Pour into plates and garnish with sour cream or mayonnaise. Sprinkle with chopped dill and ground black pepper.

Mushroom soup with chicken in a slow cooker

red bell pepper - 1 pc.
carrots - 1 pc.
potatoes - 4 tubers
frozen mushrooms (champignons or porcini) - 250 gr.
chicken fillet - 250 gr.
fresh dill - 0.5 bunch
fresh parsley - 0.5 bunch
green onions - 30 gr.
butter - 80 gr.
onions - 2 pcs.
spices (any) - to taste
sour cream (for serving) - quantity at your discretion
drinking water (for broth) - 2-2.2 l.

Chop the chicken fillet into 3*3 cm cubes, marinate the product in spices and leave for 20 minutes. After the expiration date, boil the meat in a multicooker bowl to obtain the original broth.
Wash and chop the frozen mushrooms, chop the potatoes into cubes. Chop the onions and carrots, chop the pepper. Send all components to fry in butter.
When a golden crust appears, move the frying into the broth. Cook the mixture for another 15 minutes on the “Soup” or “Baking” mode. After the allotted time has passed, add chopped herbs to the soup.
Cover the multicooker lid and leave the dish to steep. Pour into bowls, top the soup with sour cream and sprinkle with dill. If desired, you can add chopped tomatoes to the dish, after removing the peel from them.

Frozen mushrooms do not require preliminary defrosting. It is enough to rinse the raw materials with water, removing pieces of ice.
To make the soup rich and rich, fry the mushrooms before adding them to the broth. To improve the structure, the product can be ground in a blender (about 30 seconds).
Some housewives prefer to fry mushrooms with onions, then add boiled potatoes and grind the mass in a blender. If you add a little water and add some salt, you get a full-fledged puree soup.

It is not difficult to prepare soup based on frozen mushrooms if you have basic knowledge of available technologies. To begin, rinse the raw materials under the tap and chop into slices (if necessary). Consider popular recipes with chicken, semolina, butter, beans or barley. Prepare the first dish using classic technology, add your favorite seasonings to taste. Mushroom soup is served with rich sour cream and chopped herbs.

Video: how to prepare mushroom soup from dried mushrooms

Mushrooms have always been and are considered a valuable source of vitamins, minerals and vegetable protein, so necessary for the human body. They can be consumed fresh, fried and pickled. First courses are especially appreciated, for example, soup made from frozen champignons is easily absorbed by the body. The substance contained in these mushrooms has a positive effect on skin elasticity, healthy nails and hair.

Recipes for making mushroom soup from frozen champignons are very diverse. Choose one of the proposed options and be sure that not only you, but also your family will like it.

You can prepare a dish with the addition of cereals, various vegetables, meat or noodles, boil it in water, which will make it dietary. In addition, the soup can be cooked in chicken, meat, vegetable and even fish broth.

You can complement the delicious delicacy with sour cream, cream, crackers and cheese. But the taste of the fruiting bodies will be especially emphasized by the greens of saffron, basil, parsley, dill and onion.

According to this recipe, frozen champignon soup is prepared quite simply and quickly. Just 30 minutes of pleasant troubles at the stove - and an amazingly tasty and aromatic dish will be ready!

400 g of fruiting bodies;
1 piece each carrots and onions;
3 potato tubers;
Vegetable oil;
Salt;
Chopped parsley - for serving.

Mushroom soup is prepared from frozen champignons, following the proposed step-by-step description.

Remove the fruiting bodies from the freezer and defrost (you can choose any method).

Peel all vegetables, rinse in water and cut: potatoes into strips, onions into cubes, grate carrots on a medium-sized grater.

Pour a little oil into a thick-walled pan, heat well and add the chopped onion.

Fry until soft, add grated carrots, stir, close the lid and bring the root vegetable until soft.

Cut the defrosted mushrooms, if they were whole, add them to the pan with the vegetables, stir.

Fry over low heat for 5 minutes. with continuous stirring.

Add salt to taste, add potato strips and pour in enough water to give the soup the desired thickness.

Cook over medium heat until the potatoes are done.

When serving, place a handful of chopped parsley on each plate.

Frozen champignon mushroom soup with cream

By including frozen champignon puree soups in your diet, you can meet your nutritional vitamin and mineral needs, especially protein. This dish is sure to please all members of your family, including children.

500 g of fruiting bodies;
5 potato tubers;
1 carrot;
1.5 onions;
250 ml cream;
1 liter of water or any broth;
Vegetable oil;
Salt;
1 tsp. mushroom seasoning;
1 tbsp. l. chopped dill.

To reveal the full gastronomic pleasure of frozen champignon mushroom soup, add croutons or garlic croutons when serving.

Thaw the mushrooms by soaking them in warm water for 30 minutes, cut them into cubes, and then place them in boiling water.
Peel the vegetables, rinse under the tap, cut: potatoes into strips, carrots into small cubes, chop the onion with a knife.
Pour vegetable fat into a frying pan, add carrots and onions and fry until soft, without letting them burn.
Pour the potatoes into the boiling mushrooms, add a little salt and cook for 15 minutes.
Add the fried vegetables to the potatoes and mushrooms, boil for 5 minutes.
Pour the soup into a blender bowl and puree it, add salt, seasoning and mix.
Pour back into the pan, pour in the cream, bring to a boil, but do not let it boil completely.
Turn off the heat and leave the pan with the dish on the stove to simmer.

How to make creamy soup from frozen champignons in chicken broth

Gourmets just need to try the creamy soup made from frozen champignons to say that this is simply an amazing dish. The cooking process takes very little time, so the recipe is suitable for the family’s daily menu.

600 ml chicken broth;
2 tbsp. l. wheat flour;
600 g of fruiting bodies;
250 ml cream;
3 tbsp. l. butter;
Basil leaves - for serving;
Salt and ground black pepper - to taste.

The proposed detailed description of the recipe will help you learn how to properly prepare mushroom soup from frozen champignons.

Cut the defrosted fruiting bodies into pieces, chop the onion with a knife after peeling the top layer.
Fry together in butter for 15 minutes, add salt, add ground black pepper to taste, stir.
Pour in half the broth and blend with an immersion blender until smooth and creamy.
In the saucepan where the soup will be prepared, melt the butter, add flour and fry until golden brown, about 2-3 minutes.
Add the mushrooms and onions, pour in the remaining broth and stir thoroughly.
Cook over low heat for 10 minutes, add cream, simmer for 1-2 minutes, remove from heat.
Let it brew for 5-7 minutes, when serving, garnish with basil leaves.

Frozen champignon soup with melted cheese

This delicious and hearty soup with cheese from frozen champignons will warm you up on a cold evening, leaving no one indifferent.

600 g of fruiting bodies;
1 carrot;
2 onions;
250 g processed cheese;
Salt and ground black pepper;
2 cloves of garlic.

A detailed description of the process will show you how to properly cook mushroom soup from frozen champignons.

Grate the carrots on a coarse grater or cut into small cubes.
Fry until soft in a frying pan with butter.
Thaw the mushrooms in any way, cut into pieces, add to the carrots and fry for 15 minutes.
Peel the onion, chop it with a knife and add it to the mushrooms.
Fry over low heat for 5-7 minutes, add salt and pepper to taste, stir.
Transfer the roast into boiling water or broth (the amount of liquid depends on the desired thickness of the first dish).
Boil for 10 minutes, add diced or grated cheese.
Stir, add salt if required and wait until it is completely melted.
Add crushed garlic, stir and immediately remove from heat.

Recipe for making soup from frozen champignons with potatoes and noodles

How to properly cook soup from frozen champignons so that you get a tasty and appetizing dish for all household members? Add potatoes to the dish and season with sour cream. When serving, add a slice of lemon to each serving plate for a touch of sophistication.

500 g of fruiting bodies;
500 g potatoes;
100 g each of carrots and onions;
Butter – for frying;
100 g small vermicelli;
Salt, bay leaf;
Lemon;
1.5-2 liters of water.

The recipe for making potato soup from frozen champignons is described in detail.

Boil water, add frozen mushrooms to the pan and cook over low heat for 10 minutes.
Peel the potatoes, cut into strips and add to the mushrooms.
Peel the carrots, wash and grate on a grater with medium divisions.
Remove the skins from the onion, chop with a knife and place in a frying pan with melted butter (2 tbsp.).
Fry until soft, add carrots and fry everything for 7-10 minutes.
Add fried vegetables to the potatoes, add salt to taste, cook for 10 minutes.
Add vermicelli, a couple of bay leaves, stir and boil for 3-5 minutes.
Let it brew on the turned off stove for a few minutes and serve.

How to cook mushroom soup from frozen champignons with chicken

Many representatives of the stronger half of humanity love mushroom soups, but with the addition of meat. We offer a recipe showing how to properly prepare frozen champignon soup with chicken that everyone will be delighted with.

500 g chicken fillet;
400 g of fruiting bodies;
3 potatoes;
1 carrot and onion;
2 liters of water;
Vegetable oil;
Salt, parsley.

Use the recipe with a photo of preparing frozen champignon soup.

Boil the fillet for 30 minutes, cool and chop into small pieces.
Peel, rinse and chop the vegetables as desired, defrost the mushrooms and cut into cubes.
First fry the onion in oil, then add the carrots and fry for 10 minutes.
Add peeled and chopped potatoes to the chicken broth, add bay leaf and cook for 15 minutes.
In a separate pan, fry the mushrooms until the liquid has completely evaporated.
Add mushrooms and frying to potatoes, boil for 5 minutes.
Add the chopped meat, salt to taste and cook for another 5 minutes.
For more flavor, add chopped parsley.