Frozen mushroom soup recipe. Frozen mushroom soup

Mushrooms are an amazing product that can often be found on our table. From frozen, dried and fresh, pickled and salted mushrooms, not only amazing snacks are prepared, but also nutritious soups. The neutral taste of mushrooms allows you to combine them with various foods and seasonings. Today we will cook mushroom soup from mushrooms.

Mushrooms always give an extraordinary flavor. And to emphasize it, sour-milk products are added to soups, in particular, cream and cheeses of various varieties. There is nothing special about making mushroom soup. You can boil it in vegetable or meat broth and add any ingredients based on personal taste preferences.

On a note! Choose carefully fresh mushrooms. No less tasty are the first courses made from dried or pickled mushrooms. By the way, in processed form, these mushrooms can be bought at any supermarket all year round.

Composition:

• 1.5 liters of chicken or vegetable broth;
• 1-2 pcs. carrot root crops;
• onion head;
• rice groats;
• 0.5 kg honey mushrooms;
• 3-4 pcs. potato tubers;
• to taste bay leaf, salt and allspice ground pepper.

Cooking:

1. We will prepare the necessary products.
2. The broth must be boiled in advance and strained. You can cook mushroom soup in filtered water.
3. We clean the vegetables and rinse well with running water.
4. We use frozen boiled mushrooms to make soup.
   
5. Pour the meat (vegetable) broth or filtered water into a thick-walled saucepan.


6. While the broth is boiling, prepare the vegetables.
7. Cut the peeled onion into small cubes.
   
8. Grate peeled carrots on a medium or large grater.
   
9. Pour the refined sunflower seed oil into the pan.
10. We heat it up and send the chopped vegetables to the pan.
    
11. Stir and sauté over low heat until golden.
    
12. Cut potato tubers into small cubes.
    
13. Add a little rice cereal to the boiling broth.
14. Boil for five minutes and spread the chopped potatoes.
    
15. After 10 minutes, add chopped mushrooms.
    
16. Cook until potatoes are ready. Don't forget to stir the soup from time to time.
    


17. Salt to taste, season with fresh ground pepper.
18. Add chopped bay leaf.
19. Finely chop the parsley with a knife and put it in the soup.
20. Boil it for another 2-3 minutes over low heat.
    
21. We insist the soup under a closed lid for 10-15 minutes, and then pour it into portioned plates.

Tenderness of creamy taste

Mushroom soup from frozen mushrooms can be prepared with the addition of melted cheese. Such dishes, as a rule, acquire an incomparable alluring aroma and unique taste. If you want to surprise guests or pamper your family, beat the finished soup with an immersion blender. And before serving, garnish the soup puree with croutons.

Composition:

• frozen mushrooms - 0.2 kg;
• 1 carrot root;
• 1 liter of meat broth;
• 4-5 pcs. potato tubers;
• processed cheese - 2 pcs.;
• onion head;
• salt and spices to taste.

Cooking:

1. We do not defrost honey mushrooms beforehand.
2. Melt the butter in a frying pan.
3. We spread the mushrooms-honey mushrooms and fry them until fully cooked. All moisture should evaporate.
4. Shred carrots and onions.
5. Saute vegetables in refined vegetable oil until golden.
6. Pour the broth prepared earlier into the pan and bring it to a boil.
7. We combine vegetable frying with mushrooms.
8. Add mushrooms with vegetables to the boiling broth, mix.
9. Reduce heat to low and simmer for five minutes.
10. Meanwhile, peel the potato tubers and rinse them with running water.
11. We cut into sticks.
12. Add potatoes to broth and cook until tender.
13. At this time, we rub processed cheese on the smallest grater.
14. Add their soup at the end and stir until completely dissolved.
15. Before serving, decorate the soup with herbs or croutons.

Warming nourishing soup

Mushroom soup made from dried mushrooms will turn out no less fragrant. In this form, forest mushrooms can be purchased at the grocery store. To make the soup even more nutritious, add noodles, buckwheat or rice groats.

Composition:

• 0.2 kg chicken fillet;
• onion head;
• noodles - 0.2 kg;
• 2-3 pcs. potato tubers;
• dried honey mushrooms - 500 g;
• ground pepper and salt to taste.

Cooking:

1. We wash the dried mushrooms.
2. We put them in a deep bowl and fill it with filtered water.
3. Leave for 2-3 hours to swell.
4. Meanwhile, rinse the chicken meat with running water.
5. We remove the film from the fillet.
6. We put it in a saucepan, fill it with water and cook until the poultry meat is ready.
7. Salt the broth to taste, add a leaf of laurel.
8. We take out the boiled fillet from the broth with a slotted spoon.
9. Cool, grind and send back to the broth.
10. Bring the broth to a boil.
11. We chop the peeled potato tubers and send them to the boiling broth.
12. Reduce heat to medium and cook potatoes until tender.
13. Pour refined sunflower oil into a saucepan.
14. Warm it up and add mushrooms.
15. Fry them until cooked.
16. We put the mushrooms in the soup.
17. We send the chopped onion to the pan.
18. When the potatoes are almost ready, add the vermicelli.
19. Cook the soup for another 10 minutes and set aside from the stove.

On a note! Don't add too much pasta. After a few hours, they will swell, and with their excess, the mushroom soup will turn into a thick porridge.

Mushroom soup is a classic mushroom soup that will go well with both summer and winter tables. If in the warm season it can be prepared from fresh mushrooms, then in most cases it is necessary to take frozen mushrooms as a basis. Despite this, the taste of the dish is not lost at all, given some of the cooking tricks that you will learn about right now.

Honey mushroom soup is a classic mushroom soup that will be good for both summer and winter tables.

Soups from mushrooms are not only saturated with mushroom aroma, but also healthy. They are optimally suited as a dietary food, since 100 g of the course of the product will contain no more than 150 kcal.

This is the most simple, familiar mushroom soup. For the recipe you will need a minimum of products (per liter of water):

• 300-400 g frozen mushrooms;
• potatoes - 3-4 pieces;
• onion and carrot - 1 small piece each;
• vegetable oil for frying;
• salt and spices are added to taste;
• also when serving, you can use sour cream, herbs and crackers - at your discretion.

The technology for making soup from any frozen mushrooms begins with defrosting. You need to do it right:

1. First, mushrooms are laid out in a regular refrigerator chamber (you can put it at the very bottom).
2. After the mushrooms have thawed a little, you can get it and leave it at room temperature.
3. Then the mushrooms are thoroughly washed and placed in a colander. You can lightly dip with a napkin or wait until all the liquid has drained.

ADVICE

If there is very little time, mushrooms can be thawed in a saucepan of water, set on low heat. It is not necessary to bring to too hot a temperature - up to about + 60 ° C (the finger should be slightly burned).

After the mushrooms are thawed, they can be cut into beautiful strips or left whole if the fruit bodies are small.

1. Honey mushrooms are laid in a saucepan and put on fire.
2. At the same time, you need to cut the potatoes into cubes and cook for about half an hour in the same pan.
3. Onions are cut, and carrots are rubbed on large cells of a grater, after which they are fried together.
4. After the vegetables are fried, they are also introduced into the pan. The readiness of the soup is determined by the readiness of the potatoes.
5. Add all the spices (pepper, bay leaf and others at your discretion) and let the soup brew for another 10 minutes.
6. Decorate with sour cream and herbs.

Soup from frozen mushrooms (video)

Delicate soup with melted cheese

This recipe will need exactly the same ingredients, but also you need to take:

• 1 chicken egg;
• 2-3 slices of processed cheese of any taste.

The technology in this case is very different:

1. First, fry onions and carrots in vegetable oil.
2. Thawed mushrooms are also added there, after which they are stewed until they are completely cooked.
3. Then boil a liter of water in a saucepan.
4. Put pieces of pre-cut potatoes and fry there.
5. When the potatoes are ready, a broken and stirred egg is added to the soup.
6. And when serving, sprinkle with grated melted cheese and herbs.

Spicy mushroom soup

And such a dish is perfect for a lover of hot spices and fragrant, rich soups. You will need products (per liter of soup):

• mushrooms - 300 g;
• onions - 3 small heads;
• carrots - 1 medium;
• potatoes - 3 medium pieces;
• garlic - a few cloves;
• spices: cloves, coriander, black pepper and bay leaf, as well as salt - at your discretion: they will make up the portrait of the dish.

The recipe is very similar to the simplest mushroom soup:

1. Mushrooms and potatoes are boiled first.
2. Onions and carrots are stewed separately in oil, all spices are sent there.
3. Then everything is combined and cooked for another 10 minutes.
4. Decorate with herbs and add sour cream when serving.

Delicious fresh mushroom soups

In the summer and autumn season, getting fresh mushrooms is not a problem, but making soup from them is a real pleasure. Here are some simple cooking recipes.

Soup with mushrooms and vermicelli

For 1.5-2 liters of water you will need the following products:

• 300-400 g honey mushrooms;
• 3 potatoes;
• onion and carrot - 1 each;
• vermicelli - 4 tablespoons;

We cook like a regular soup:

1. First boil washed and chopped mushrooms with potatoes (cubes).
2. Onions and carrots are fried separately in vegetable oil.
3. When the water in the soup boils, throw in the vermicelli.
4. When the soup boils again, add the frying and spices, after which the pan is moved away from the fire and insisted for 10 minutes.

Cheese soup with mushrooms (video)

Noodle soup with mushrooms

Chicken noodle soup is a classic dish that is often prepared with mushrooms. The reason is that the chicken fillet itself does not have such a pronounced taste, so mushrooms bring their sonorous note to the dish.

You will need the following products (per 1.5-2 liters of water):

• chicken fillet and mushrooms - 300 g each;
• potatoes - 4 pieces;
• vermicelli - 4 tablespoons;
• onions and carrots - 1 each;
• spices and herbs - at your discretion.

The recipe consists of the following steps:

1. First prepare the chicken broth. The meat is boiled to a boil, then the fire is reduced and, with a slight boil, boiled for another half an hour, removing all the foam.
2. Then mushrooms and potatoes are introduced, and in parallel, onions and carrots are fried.
3. After that lay the vermicelli, bring to readiness and put the spices.
4. Infuse for 10 minutes and pour into plates. This soup should only be eaten hot.

And this is a great option if you want to thoroughly refresh yourself. You will need simple and affordable products (for 1.5-2 liters of water):

minced chicken or mixed (same quantities of pork and beef); same you can add a little unsalted fat for juiciness - 400 g;

• mushrooms - 300 g;
• potatoes - 4 pieces;
• onions and carrots - 1 each;
• greens and spices - at your discretion.

The technology is as follows:

1. First boil mushrooms and potatoes.
2. Meanwhile, the minced meat is seasoned with spices and salt and the meatballs are made a little larger than a fingernail.
3. Meatballs are sent to boiling water.
4. And while they are cooking, fry onions and carrots.
5. Then everything is mixed together, spices are added and infused for 10 minutes.

How to cook mushroom cream soup with cream

Cream soup is a very tasty, nutritious dish that deserves its own recipe. Products will need the most affordable (half a liter of water, 2 servings):

• mushrooms - 400 g;
• cream with a fat content of at least 20% - 1 cup;
• carrots and onions - one small piece each;
• flour - a pinch;
• butter - a tablespoon.

The recipe is quite simple and will take no more than 45 minutes:

1. First, boil the mushrooms - bring to a boil and cook for another 5-7 minutes.
2. While mushrooms are cooking, you can fry carrots and onions in butter. Vegetables must be brought to full readiness.
3. Then vegetables, cooked mushrooms, flour and cream are passed through a blender to make a fine gruel.
4. Then this mixture is added to the broth left from the mushrooms and heated to a boil, after which it is seasoned with herbs, spices and infused for 5-10 minutes.

ADVICE

Instead of flour, you can put potatoes, cooked in advance and chopped in a blender.

Frozen mushroom soup recipe

You can also make cream soup from frozen mushrooms. You will need a few products (for half a liter of water):

• mushrooms 350-400 g;
• potatoes - a couple of medium or 1 large;
• bulb - small;
• fat cream (at least 20%) - 200 ml;
• salt - a pinch;
• pepper and spices - to your taste (ginger, bay leaf are perfect);
• greens - a couple of pinches.

The cooking technology is as follows:

1. First you need to defrost the mushrooms - this must be done at normal room temperature. You don't need to cook them because they have already been cooked and frozen. If you want to defrost quickly, you can put it briefly in a pot of water and heat without boiling.
2. Next, you need to boil the potatoes, add a little salt and spices to the water. Boil until fully cooked.
3. Then the onion is finely chopped and fried in butter. It is necessary to fry until half cooked.
4. Then the potatoes and mushrooms should be placed in a blender bowl and chopped, turning into gruel.
5. This mass must be placed in a saucepan in which the potatoes were boiled, and boiled until boiling, then immediately turned off.
6. After that, cream is poured in, all spices are added, and the soup is infused for 10 minutes.
7. Served with greens when served.

Mushroom mushroom soup with cheese in a slow cooker (video)

Thus, tasty, nutritious and original soups can be prepared not only from fresh mushrooms. The use of the right technology ensures the high quality of the dish and allows you to get real culinary inspiration.

Enjoy your meal!

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Mushrooms do not belong to either the plant or animal world of our planet.

Their world is so diverse that it remains only to be surprised!

Or try to cook some dish, such as mushroom soup.

Honey mushroom soup - general technological principles

Honey mushrooms belong to the category of the best edible mushrooms. The most valuable are autumn mushrooms, which are harvested from mid-August until the first frost. Pickled mushrooms are more common on sale. If it is not possible to collect these mushrooms in the forest, you can cook pickled mushroom soup. It is better to buy mushrooms from trusted sellers, and this is the main technological principle for mushroom soup, as well as for all other mushroom dishes.

There are some other rules for collecting and cooking mushrooms:

After harvesting, the mushrooms are carefully checked, sorted and cleaned. First, cut off the lowest part of the leg, which was in the mycelium, then soak for a while to make it easier to clean.

For the preparation of mushroom soups, not only fresh mushrooms are suitable, but also dried, frozen, salted or pickled (for saltworts, sour cabbage soup or pickles).

Mushrooms are neutral in acid-base composition, so they are combined with almost any food group. But most often they are combined in dishes with dairy products, which emphasize their smell and taste. Honey mushrooms are very suitable for poultry meat, buckwheat, rice porridge, beans. Mushrooms are especially tasty with a lot of browned onions and carrots.

If you need to emphasize the mushroom smell of mushroom soup, then by all means use dried porcini mushrooms in the dish. On sale, you can also purchase a special mushroom seasoning, but it should be borne in mind that in such packages there are some stabilizers and preservatives that affect the taste of mushroom soup. Using such seasonings, you will have to reckon with the presence of salt in it, which is not always necessary for a dish. Therefore, if possible, prepare powder from dried porcini mushrooms and add it to dishes. Do not be afraid of poisoning - dry mushrooms, especially white ones, cannot be poisonous.

If, after walking through the forest, the house smells of mushrooms, then it's time to cook mushroom soup. It often happens like this: there is a product - thoughts begin on how to cook it. With mushrooms - everything is simple. They can be used in almost any dish, even in those recipes in which they are not provided. You can see for yourself!

Recipe 1. Mushroom soup with rice and pork ribs

Ingredients:

Honey mushrooms, dried 200 g

Rice, steamed, round 100 g

Water, filtered 3.0 l

Carrot 150 g

Ribs, lean, pork 0.5 kg

Flour, for sautéing 50 g

Cooking oil or margarine (for sautéing vegetables and sautéing mushrooms)

Milk, whole 100 ml (for soaking mushrooms)

Potatoes, peeled 350 g

roots

Greens and sour cream, for serving

Cooking:

It is advisable to soak dried mushrooms overnight in milk with the addition of water. Rice can be washed and soaked two hours before cooking. We lower the pork ribs into a pot of cold water and begin to cook the broth. When it stops foaming, add spices, a small, whole carrot, an onion in a husk, previously peeled, and a piece of celery. When the meat broth is fully cooked and the meat easily separates from the bones, strain it and return to the stove. We cut the prepared vegetables: potatoes - into small cubes; onions - cubes, and carrots rubbed on a grater. First, we discard the soaked mushrooms through a colander, rinse them under cold water. We let the water drain, cut large mushrooms in half. Fry the mushrooms in a frying pan, in butter. After that, we send them to the pan with broth. It is not necessary to pre-boil mushrooms, because dried mushrooms are not poisonous. Fry onions and carrots in hot fat - use any one to taste. After 15-20 minutes, we throw chopped potatoes and rice into the soup, and after it, after another five minutes, browned onions and carrots. Let it boil, cook for five minutes, and remove the pan from the stove. Let the soup from mushrooms brew. When serving, add meat, separated from the bone, to a serving plate, season with herbs and sour cream.

Recipe 2. Cheese soup, from mushrooms

Ingredients:

Fresh mushrooms 0.5 kg

Seasoning, mushroom (dried mushrooms) 20 g

Water 350 ml

Viola cheese, soft processed (60%) 400 g

Grated carrots 250 g

Milk of any fat content 300 ml

Fat (any, to taste), for sauteing and frying 50-70 g

Pepper mix, salt

Cooking:

Prepare the mushrooms: sort them out and wash them thoroughly. Boil in a separate bowl, discard and wash the mushrooms again. Cut large mushrooms lengthwise, in half. In a saucepan, in hot oil, simmer the chopped onion and prepared, grated carrots until soft. Add mushrooms to them and fry with an open lid until cooked. Transfer the contents of the saucepan to boiling water and season with mushroom powder, spices, lightly salt. Cook for 10 minutes over low heat. Put the cheese in a glass of a blender, pour in the milk and beat the mass until smooth. Pour the milk-cheese mixture into the boiling soup and wait until the cheese mass dissolves. Add greens and let the mushroom soup brew.

Recipe 3. Cream soup of mushrooms, with chicken breast

Composition of products:

Broth, chicken 1.25 l

Carrot 100 - 150 g

Honey mushrooms, fried 300 - 350 g

Potatoes 0.4 kg

Fat (for sauteing) 50 ml

Cream (15%) 0.5 l

Mushrooms, white (dried) 150 g

Fresh parsley leaves 90 g

Flour 70-90 g

Boiled chicken breast 600 g

Sour cream 20%, for serving 150 ml

Cooking order:

Boil the potatoes in the broth, take it out with a slotted spoon and mash it. Pass the carrots and onions, transfer them to mashed potatoes and add two or three tablespoons of wheat flour to the vegetables. Again we interrupt the vegetables with a blender. We combine hot cream with broth and gradually pour into vegetable puree, without stopping whipping at low speed. When the mixture acquires the consistency of a thick sauce, pour it into a saucepan and, bringing to a boil, season with salt, dried mushrooms, and spices. We spread finely chopped mushrooms, chopped parsley and boiled breast in a saucepan with mushroom soup. Serve with sour cream.

Recipe 4. Soup from mushrooms, in pots

Ingredients:

Muscovy duck breast 0.7 kg

Honey mushrooms, frozen 1.5 kg

Prunes 180 g

Potatoes, peeled 400 g

Sour cream, low fat 250 g

Cheese "Dutch", hard 300 g

Carrot 200 g

Buckwheat 150 g

Purified water 3.0 l

Cooking oil (for sautéing vegetables and mushrooms)

Parsley roots, ginger

Greens (for serving)

Cooking:

Muscovy duck is a less fatty breed of duck, so it is better to choose its meat. We lower the prepared breast into cold water prepared for soup (3.5 l) and put it on the stove, cook, not forgetting to remove the foam. When the duck is half cooked, add one small, washed onion, top skin removed (not completely) and root cut off. In the meat broth, also add a small piece of ginger root (2 cm), cut into slices, a whole carrot (100 g) and a parsley root (chopped more thoroughly). Season the broth with bay leaves and peppercorns. When the broth is ready, take out the meat, strain it and boil the diced potatoes in it until half cooked. Cut the meat into portions.

Sort the buckwheat, wash and dry it in a dry and hot frying pan. When it is steamed and fried, it will be fragrant and cook faster.

Wash the prunes and lightly steam them with boiling water so that it is convenient to cut them into strips.

If mushrooms were washed before freezing, then they can be boiled immediately, in a separate bowl and in plenty of water. After that, dip through a colander, wash again and set aside so that the glass is water, so that they do not steam later, but are fried in a pan.

Cut carrots and onions into thin strips. Mushrooms and onions with carrots are fried separately. When frying mushrooms, it is better to use vegetable oil first, and add butter at the end - the mushrooms will not burn, and the mushroom flavor will be brighter when butter is added.

Now we put the prepared components in the prepared pots in order: prunes, browned onions with carrots, buckwheat, potatoes, mushrooms. Lay the duck breast pieces on top. Fill each pot with broth so that it only slightly covers the contents, add a tablespoon of sour cream and generously cover everything with grated cheese.

Pour a little water on a baking sheet so that the mushroom soup boils well at first, and when the water evaporates, it should be covered with a golden crust of melted cheese. Bake for a total of 15-20 minutes, depending on the technical capabilities of the oven. Garnish with your favorite greens before serving.

Recipe 5. Mushroom soup with beans, olives and tomato dressing - mushroom hodgepodge

Ingredients:

Beans, white 250 g

Carrots 2 whole, for cooking beans and meat and 2 pcs. for soup dressing

Black olives, salted 200 g (net)

Honey mushrooms, fresh or frozen 0.8 kg

Canned tomatoes, in a tomato 1 can (750 g)

Onions 2 large onions, for sauteing and 2 pcs. - small, for broths

Oil (preferably olive oil) 100 ml

Garlic 2-3 small cloves

Water (as needed)

Parsley, root and leaves

Lemon wedges (for serving)

Celery (root) - for broths

Dill, fresh - for broth and for serving

Broccoli 350 g

Sour cream (for serving)

Potatoes 350 g

Turkey breast 900 g

Cooking:

We soak the beans the day before, preferably 7-8 hours before the start of cooking mushroom soup. Then they need to be boiled - do this:

after five - ten minutes of boiling in salt water, discard the beans through a colander;

pour water again, adding celery roots, parsley and fresh dill stalks;

and cook until done.

We remove everything superfluous from the broth in which the beans were cooked, cook small cubes of potatoes in this pan, and temporarily leave it.

You can also cook poultry broth in advance, also with the roots of spicy plants, but in a small amount of water - the meat should be stewed rather than boiled. Cut the finished meat.

Prepare mushrooms - boil them in a large volume of salted water, rinse and lightly dry.

We sauté the broccoli florets and onion, cut into large cubes, and transfer them to a pot with beans, in which mushroom soup will continue to cook. First, the onion is fried, and then the broccoli is added.

Carrot cubes are first fried in oil flavored with two cloves of crushed garlic. Add a little sugar to caramelize the carrots and acquire a sweetish taste, then simmer until tender. To do this, pour one and a half glasses of tomato juice into the saucepan, in which the tomatoes were canned, and simmer the carrots until the juice thickens. Cut 5-6 canned tomatoes, finely, into cubes and add to a saucepan with carrots, for a couple of minutes, just to warm them up.

Large pitted olives are cut in half, and small ones can be thrown whole into the mushroom soup.

All prepared ingredients - mushrooms, carrots with tomatoes, olives and pieces of meat, with the broth in which it was cooked - are sent to a pan with beans, broccoli and onions.

At this time, the mushroom soup should be tasted and seasoned with all the necessary spices. Don't forget to add dry mushroom powder to enhance the flavor of the mushroom soup. Add, if necessary, boiling water so that the ratio of solid and liquid parts is the same, bring the collected soup to a boil and cook a little so that all the flavors are combined, no more than five minutes.

Put chopped greens in the soup, cover the pan with a lid and let it brew for a while. To serve, you will need sour cream, lemon slices and some fresh green leaves.

Recipe 6. Soup from mushrooms, pickled with cucumbers and pearl barley

Composition of products:

Pearl barley 150 g

Potato 400 g

Smoked meat (or pink salmon) 0.5 kg

Pickled mushrooms 250 g

Carrot 150 g

Water - as needed

Tomato paste 75 g

Sour cream (for serving)

Salted or pickled cucumbers 300 g

Celery (stalk or root) 80 g

Cooking oil (for sautéing)

Garlic 3 cloves

Cooking:

In fact, this is a pickle soup. So put the salt aside. It is unlikely that she will be needed for such a mushroom soup. If only very, very little, in the end.

Rinse barley before cooking until clear water and soak in cold water for at least 3-4 hours.

We prepare vegetables. Cut the potatoes into medium-sized cubes or sticks. Finely grate the carrots, and chop the onion thinly, into strips. Cut large mushrooms; small - leave whole. Cut meat or fish into strips, pickles - into cubes, finely.

Put a pot of water on the stove, do not add salt and let it boil. We throw barley into it and cook until half cooked.

Following the cereal, we send potatoes with grated or finely chopped celery root.

When the potatoes are almost cooked, add pieces of smoked meats, cucumbers and mushrooms, let it boil, and put the pan off the heat.

We heat the fat in a pan, fry the crushed garlic in it first, and then sauté the onion, then the carrots, add one or two tablespoons of flour, sauté for another minute and pour the tomato paste diluted to a sauce consistency with water or soup broth. Simmer until thickened, and until the tomato acquires a rich red hue.

Put the pot of mushroom soup back on the fire, boil and thicken it with tomato dressing. A minute after boiling the soup from mushrooms, turn off the stove. Generously sprinkle the finished soup with herbs and close the lid. Serve with sour cream and sprinkle with herbs in a bowl.

The readiness of mushrooms during cooking can be determined as follows: boiled mushrooms sink to the bottom of the pan, and raw ones float.

In addition to mushroom broth from champignons and porcini mushrooms, no mushroom decoctions are edible, even if the mushrooms are edible.

Honey mushrooms - agaric mushrooms. They have a loose hat and a dense leg. Young mushrooms also have a dense structure. If whole mushrooms are needed for honey mushroom soup, use small mushrooms or mushroom legs. Hats and larger mushrooms are suitable for puree soup.

Remember to wash your hands while preparing mushroom dishes, whenever you touch raw mushrooms.

Before cooking, keep fresh mushrooms in acidified water.

Thawed mushrooms must be processed immediately so that they do not have to be thrown away.

Mushroom soup is tasty, easy, nutritious and varied. Indulge in simple pleasures!

Step 1: prepare the mushrooms.

Step 2: Prepare vegetables.

Step 3: stew mushrooms with onions.

Step 4: Bring the soup to full readiness.

Step 5: Serve mushroom mushroom soup with potatoes.

- - If you are going to use dried mushrooms for making soup, then it is worth soaking them in lightly salted water for 2 to 4 hours. Then boil mushrooms in the same water in which they were infused for 40 - 60 minutes, add potatoes, fried onion dressing, spices, salt and bring the soup to full readiness for another 20 minutes.

- - If you have pickled butternuts, you can cook soup from them, but first they, like dried ones, must be soaked in cold water, but for 2 hours. Then chop, stew with onions and throw into a pan with potatoes. After proceeding according to the recipe.

- - If you have harvested a late crop of oil, then during cleaning it is worth removing the spore-bearing part from old and overripe mushrooms, it contains a large amount of alkaloids.

- - It is advisable to use fresh mushrooms immediately, otherwise they will deteriorate in a few hours, but if you still decide to cook the soup not today, but for example, within 2-3 days, then the mushrooms should be put in an enamel bowl and sent to the refrigerator, without covering it with a lid. In this case, the temperature in the refrigerator should be at least 2 - 3 degrees.

- - Despite all the useful properties of mushrooms, they should not be used by people with weak digestion and generally should not be given to children under 3 years of age. For everyone else, it is advisable to enjoy mushroom dishes no more than 1 - 2 times a week, since their frequent use can cause an upset of the gastrointestinal tract.

- - The spices and herbs indicated in this recipe can be supplemented with any others that are suitable for cooking first courses.

- - This type of soup can be boiled in vegetable broth or in any kind of broth.

- - Dressing can be cooked together with carrots.

Mushroom first course is cooked from both freshly harvested and dried or frozen mushrooms. Honey mushroom soup is tasty, healthy, easy to prepare, almost everyone loves it. You can use directly collected mushrooms, you just need to sort them out, cut off the tips of the legs, and wash them thoroughly. You can use the recipe for cooking from dried or frozen mushrooms.

Cooking soup from freshly harvested mushrooms

You can cook it in chicken or meat broth, but mushrooms are so peculiar, tasty, aromatic that you can do without broth.

Ingredients, like any other soup:

• Potatoes, a few pieces, so that it does not turn out liquid;
• Onions fried in sunflower oil;
• Vermicelli.

Prepared mushrooms are boiled for several minutes in boiling, salted water to taste, then potatoes, cut into small cubes, are put there, and then fried onions. All this boils over medium heat until the potatoes become soft. A little vermicelli is added, cooked for another 5 minutes. Just before the burner is turned off, the dish is seasoned with finely chopped dill and parsley. You can put sour cream or mayonnaise on a plate - for an amateur. Vermicelli can be replaced with rice, buckwheat or barley.

For example, we can give a recipe with buckwheat: mushrooms are boiled in water salted to taste for about half an hour, buckwheat and raw onion, cut into rings, are added. As soon as the buckwheat is ready, a glass of milk is poured into it, greens are poured.

Variations are allowed. So, if the onion is fried, then you can add grated or finely chopped carrots there. You can add green peas to the finished dish, season with black pepper. In any case, mushroom soup will be the most delicious dish, containing, moreover, a lot of vitamins and proteins.

Mushroom cream soup

One of the varieties of such dishes is mushroom soup in the form of mashed mushrooms. To get it, you need to boil mushrooms in salt water, then separately - potatoes (add a bay leaf to it). Fry the onion, put the mushrooms in the same pan. When fried, mix everything and beat with a blender or mixer. Pour this mixture with the resulting broth from under the potatoes (remove the bay leaf), boil, season with herbs, let it brew and cool slightly. Add butter. This dish is dressed with sour cream or cream.

If you want to cook a mushroom dish in meat or chicken broth, you may like this recipe that uses celery: peel and cut its root into thin strips, fry using vegetable oil. Cook mushrooms until ready. Celery, mushrooms, cubes of raw potatoes are transferred to a saucepan with boiled salted broth. Add some oatmeal. When everything is soft, pour dill, parsley, cilantro.

In addition to fresh mushrooms, you can also take pickled ones or use frozen ones, in the same combinations.

Proportions when cooking such dishes

The average ratio of the components that are placed in the mushroom soup from mushrooms:

• Mushrooms - 250-300 grams;
• Potato - 1 large tuber;
• Bulb - 1 small head;
• Water or broth - 3-4 cups;
• Groats or vermicelli - 3 tablespoons.

mushroom chicken soup

Mushroom soup with mushrooms and chicken is not complicated in composition. The chicken is cut into small pieces. It must be boiled for 15 minutes on low heat. Then there are the pieces of potatoes. When it is ready, put the mushroom mass prepared in advance there: finely chopped onion fried in oil, grated carrots, mushrooms. All this is stewed for 5 minutes.

We check the salt, add black pepper, you can - dry seasonings. Greens are a must. The soup is ready.

Mushroom soups from frozen mushrooms

Mushroom soup on the water

Here you can also give more than one recipe. First of all, such mushrooms are defrosted. Then they are boiled in water until cooked, potatoes are added, a whole onion and a whole carrot are put. When the potatoes are ready, the onions and carrots are thrown away, and the dish is poured into plates, dressed with sour cream, sprinkled with chopped herbs. When cooking, you can add peppercorns. The smaller the mushrooms, the more beautiful it turns out.

Chicken soup with mushrooms

With chicken, such a dish with frozen mushrooms is also very tasty. For this, chicken legs are taken, fried in a small amount of vegetable oil. Then they must be boiled until tender, mushroom frying is added (onions, grated carrots and thawed, washed mushrooms, pre-boiled, fried in oil). Finely chopped potatoes are also placed here. Cook until fully cooked. To taste, put sour cream, cilantro grass in a plate.

Mushroom soup with cheese

This soup can be cooked from both fresh and frozen mushrooms.

For example, this recipe is known:

Thawed mushrooms are fried in oil to remove excess water;

Separately, you need to fry the onion and grated carrots, add chopped bell pepper and small pieces of celery there;

Mushrooms and fried vegetables are poured into boiling water or broth, boiled a little, potatoes are put in straws, boiled until cooked;

The processed cheese is cut into pieces, hot broth is gradually added to it, the mass is stirred until it is completely dissolved;

The cheese mass is poured into the same pan. Salt is added. Cheese soup with mushrooms sprinkled with chopped herbs (parsley, dill and others).

For 200 grams of mushrooms, you need 2 processed cheese.

Cooking soup from dried mushrooms

The recipe is this:

They must be thoroughly washed and soaked for two hours, the infusion is used for broth. Then you need to fry them in oil, boil in the water used for soaking. Potatoes, onions, carrots are added, after 10 minutes - pasta. It is necessary to cook greens and sour cream. You can add garlic if you like.

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Frozen mushroom soup recipe

Frozen mushroom soup [how to cook] - step by step recipe with photo

• Servings: 6 servings
• Cooking time: 30 minutes

Recipe printing

Frozen mushroom soup [how to cook]

Mushroom soup is often boiled from porcini mushrooms, which have a rich aroma. However, the first dish with mushrooms turns out to be no less tasty if you know a few secrets. To make the taste of mushrooms more pronounced, they need to be lightly fried, and a spoonful of flour will add density to the soup. Yes, not simple, but definitely browned! If you follow all the recommendations, mushroom soup will collect all the compliments of the diners.

If you decide to skip the step with frying flour, then the result will not be soup, but an unappetizing paste. Flour must be warmed up!

Ingredients

• Honey mushrooms - 400 g
• Potatoes - 4 pcs
• Carrot - 1 pc.
• Onion - 1 pc.
• Flour - 1 tbsp.
• Vegetable oil - for frying
• Milk - 50 ml
• Salt, spices - to taste

Step by step cooking process at home

1. Before cooking, you need to defrost the mushrooms and drain excess water from them. We prepare all other products as standard: clean and wash.

photoreception.org

Mushroom soup from frozen mushrooms

Many of us go to the forest in the fall for mushrooms, and then they are frozen. From frozen honey mushrooms, the soup turns out tasty and beautiful, because. These mushrooms retain their shape when cooked and do not boil.

INGREDIENTS

• Frozen mushrooms 500 grams
• Onion 3 Pieces
• Potatoes 4 Pieces
• Carrot 1 piece
• Garlic 3 Cloves
• Vegetable oil 30 ml
• Dill greens 2 pieces
• Bay leaf 2 pieces
• Carnation 3 Pieces
• Salt 1 to taste
• ground black pepper 1 to taste
• Water 3 liters
• Sour cream 1 Art. the spoon
• Green onions 2-3 Pieces

Preparation description:

The recipe for making mushroom soup from frozen mushrooms is not at all complicated. So: 1. Defrost honey mushrooms at room temperature, rinse with water and cut. 2. Pour the mushrooms prepared in this way with cold water and put on the stove. 3. In the process of cooking mushrooms, foam will appear, which must be removed with a slotted spoon. Cook the mushrooms for 30 minutes. 4. Cook the frying. Peel and cut the onion into cubes, then fry it in a small amount of vegetable oil. 5. Peel the carrots, three on a coarse grater and add to the onion. Fry everything together for 10 minutes over medium heat. 6. When the frying is ready, put it in a saucepan with mushrooms and cook for another 15 minutes. 7. Peel the potatoes, cut them into small cubes and add to the soup. 8. Cook for another 15 minutes and then add the bay leaf, chopped garlic, cloves, and after another 5 minutes, salt and pepper. 9. Turn off the stove and let the soup brew for about 15 minutes. That's all - now you know how to cook soup from frozen mushrooms. Serve the soup with finely chopped herbs and sour cream. Enjoy your meal!

povar.ru

Mushroom joys: recipes for the most delicious soups from frozen, fresh and dried mushrooms

Mushroom soup is a classic mushroom soup that will go well with both summer and winter tables. If in the warm season it can be prepared from fresh mushrooms, then in most cases it is necessary to take frozen mushrooms as a basis. Despite this, the taste of the dish is not lost at all, given some of the cooking tricks that you will learn about right now.

Recipes for making mushroom soups from frozen mushrooms

Soups from mushrooms are not only saturated with mushroom aroma, but also healthy. They are optimally suited as a dietary food, since 100 g of the course of the product will contain no more than 150 kcal.

This is the most simple, familiar mushroom soup. For the recipe you will need a minimum of products (per liter of water):

• 300-400 g frozen mushrooms;
• potatoes - 3-4 pieces;
• onion and carrot - 1 small piece each;
• vegetable oil for frying;
• salt and spices are added to taste;
• also when serving, you can use sour cream, herbs and crackers - at your discretion.

The technology for making soup from any frozen mushrooms begins with defrosting. You need to do it right:

1. First, mushrooms are laid out in a regular refrigerator chamber (you can put it at the very bottom).
2. After the mushrooms have thawed a little, you can get it and leave it at room temperature.
3. Then the mushrooms are thoroughly washed and placed in a colander. You can lightly dip with a napkin or wait until all the liquid has drained.

Classic mushroom soup

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If there is very little time, mushrooms can be thawed in a saucepan of water, set on low heat. It is not necessary to bring to too hot a temperature - up to about + 60 ° C (the finger should be slightly burned).

After the mushrooms are thawed, they can be cut into beautiful strips or left whole if the fruit bodies are small.

1. Honey mushrooms are laid in a saucepan and put on fire.
2. At the same time, you need to cut the potatoes into cubes and cook for about half an hour in the same pan.
3. Onions are cut, and carrots are rubbed on large cells of a grater, after which they are fried together.
4. After the vegetables are fried, they are also introduced into the pan. The readiness of the soup is determined by the readiness of the potatoes.
5. Add all the spices (pepper, bay leaf and others at your discretion) and let the soup brew for another 10 minutes.
6. Decorate with sour cream and herbs.

Soup from frozen mushrooms (video)

Delicate soup with melted cheese

This recipe will need exactly the same ingredients, but also you need to take:

• 1 chicken egg;
• 2-3 slices of processed cheese of any taste.

The technology in this case is very different:

1. First, fry onions and carrots in vegetable oil.
2. Thawed mushrooms are also added there, after which they are stewed until they are completely cooked.
3. Then boil a liter of water in a saucepan.
4. Put pieces of pre-cut potatoes and fry there.
5. When the potatoes are ready, a broken and stirred egg is added to the soup.
6. And when serving, sprinkle with grated melted cheese and herbs.

Mushroom soup with melted cheese and mushrooms

Spicy mushroom soup

And such a dish is perfect for a lover of hot spices and fragrant, rich soups. You will need products (per liter of soup):

• mushrooms - 300 g;
• onions - 3 small heads;
• carrots - 1 medium;
• potatoes - 3 medium pieces;
• garlic - a few cloves;
• spices: cloves, coriander, black pepper and bay leaf, as well as salt - at your discretion: they will make up the portrait of the dish.

The recipe is very similar to the simplest mushroom soup:

1. Mushrooms and potatoes are boiled first.
2. Onions and carrots are stewed separately in oil, all spices are sent there.
3. Then everything is combined and cooked for another 10 minutes.
4. Decorate with herbs and add sour cream when serving.

Spicy mushroom soup

Delicious fresh mushroom soups

In the summer and autumn season, getting fresh mushrooms is not a problem, but making soup from them is a real pleasure. Here are some simple cooking recipes.

Soup with mushrooms and vermicelli

For 1.5-2 liters of water you will need the following products:

• 300-400 g honey mushrooms;
• 3 potatoes;
• onion and carrot - 1 each;
• vermicelli - 4 tablespoons;

1. First boil washed and chopped mushrooms with potatoes (cubes).
2. Onions and carrots are fried separately in vegetable oil.
3. When the water in the soup boils, throw in the vermicelli.
4. When the soup boils again, add the frying and spices, after which the pan is moved away from the fire and insisted for 10 minutes.

Cheese soup with mushrooms (video)

Noodle soup with mushrooms

Chicken noodle soup is a classic dish that is often prepared with mushrooms. The reason is that the chicken fillet itself does not have such a pronounced taste, so mushrooms bring their sonorous note to the dish.

You will need the following products (per 1.5-2 liters of water):

• chicken fillet and mushrooms - 300 g each;
• potatoes - 4 pieces;
• vermicelli - 4 tablespoons;
• onions and carrots - 1 each;
• spices and herbs - at your discretion.

The recipe consists of the following steps:

1. First prepare the chicken broth. The meat is boiled to a boil, then the fire is reduced and, with a slight boil, boiled for another half an hour, removing all the foam.
2. Then mushrooms and potatoes are introduced, and in parallel, onions and carrots are fried.
3. After that lay the vermicelli, bring to readiness and put the spices.
4. Infuse for 10 minutes and pour into plates. This soup should only be eaten hot.

Noodle soup with mushrooms

Soup with mushrooms and meatballs

And this is a great option if you want to thoroughly refresh yourself. You will need simple and affordable products (for 1.5-2 liters of water):

minced chicken or mixed (same quantities of pork and beef); same you can add a little unsalted fat for juiciness - 400 g;

• mushrooms - 300 g;
• potatoes - 4 pieces;
• onions and carrots - 1 each;
• greens and spices - at your discretion.

1. First boil mushrooms and potatoes.
2. Meanwhile, the minced meat is seasoned with spices and salt and the meatballs are made a little larger than a fingernail.
3. Meatballs are sent to boiling water.
4. And while they are cooking, fry onions and carrots.
5. Then everything is mixed together, spices are added and infused for 10 minutes.

Soup with mushrooms and meatballs

How to cook mushroom cream soup with cream

Cream soup is a very tasty, nutritious dish that deserves its own recipe. Products will need the most affordable (half a liter of water, 2 servings):

• mushrooms - 400 g;
• cream with a fat content of at least 20% - 1 cup;
• carrots and onions - one small piece each;
• flour - a pinch;
• butter - a tablespoon.

The recipe is quite simple and will take no more than 45 minutes:

1. First, boil the mushrooms - bring to a boil and cook for another 5-7 minutes.
2. While mushrooms are cooking, you can fry carrots and onions in butter. Vegetables must be brought to full readiness.
3. Then vegetables, cooked mushrooms, flour and cream are passed through a blender to make a fine gruel.
4. Then this mixture is added to the broth left from the mushrooms and heated to a boil, after which it is seasoned with herbs, spices and infused for 5-10 minutes.

Instead of flour, you can put potatoes, cooked in advance and chopped in a blender.

Cream soup of mushrooms with cream

Frozen mushroom soup recipe

You can also make cream soup from frozen mushrooms. You will need a few products (for half a liter of water):

• mushrooms 350-400 g;
• potatoes - a couple of medium or 1 large;
• bulb - small;
• fat cream (at least 20%) - 200 ml;
• salt - a pinch;
• pepper and spices - to your taste (ginger, bay leaf are perfect);
• greens - a couple of pinches.

The cooking technology is as follows:

1. First you need to defrost the mushrooms - this must be done at normal room temperature. You don't need to cook them because they have already been cooked and frozen. If you want to defrost quickly, you can put it briefly in a pot of water and heat without boiling.
2. Next, you need to boil the potatoes, add a little salt and spices to the water. Boil until fully cooked.
3. Then the onion is finely chopped and fried in butter. It is necessary to fry until half cooked.
4. Then the potatoes and mushrooms should be placed in a blender bowl and chopped, turning into gruel.
5. This mass must be placed in a saucepan in which the potatoes were boiled, and boiled until boiling, then immediately turned off.
6. After that, cream is poured in, all spices are added, and the soup is infused for 10 minutes.
7. Served with greens when served.

Mushroom mushroom soup with cheese in a slow cooker (video)

Thus, tasty, nutritious and original soups can be prepared not only from fresh mushrooms. The use of the right technology ensures the high quality of the dish and allows you to get real culinary inspiration.

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Mushroom soup with frozen mushrooms

Mushroom soup is a favorite dish virtually all over the world. Each country has its own special recipe, which reflects the personal taste preferences and preferences of its inhabitants. In many ways, the taste of mushroom soup depends on the type of mushrooms and whether they were prepared fresh, fried or dried.

Mushroom broth turns out fragrant and rich, but it is important to know which mushroom requires a long boil, and which one can be cooked faster. Very quickly, for example, cook dried mushroom soup.

The convenience of preparing mushroom soup with frozen mushrooms lies in the fact that you can get the main ingredient - mushrooms at any time of the year. For example, collect in the summer and freeze in the refrigerator, or even easier, buy at the store. Mushrooms for soup can be used: fresh, frozen, dried.

In addition, you need to choose the right products that would allow you to open and taste the mushrooms, and would not interrupt them.

Many people cook soup from frozen mushrooms, this is a very convenient way that requires a minimum of effort, cost and time. We offer a simple recipe for mushroom soup with frozen mushrooms.

What you need to take for soup with mushrooms:

• mushrooms - 500 grams (frozen)
• potatoes - 4 pieces (medium size)
• carrots - 1 piece
• onions - 1-2 pieces
• garlic - 4 cloves
• vegetable oil - for frying vegetables
• greens - 1 bunch (dill, parsley)
• bay leaf - 3 pieces
• seasonings - to taste

Recipe for mushroom soup with frozen mushrooms:

We start cooking with mushrooms. Honey mushrooms must first be thawed, rinsed under water, drained of excess liquid and cut into small pieces. Pour water into a saucepan where mushroom soup with frozen mushrooms will be prepared and put on fire.

When the water boils, throw in the mushrooms and cook for about 20 minutes (you can add salt). We clean, cut the potatoes into cubes and send them to the pan with the mushrooms to cook for half an hour.

Now let's do vegetable frying for mushroom soup. Place a frying pan with vegetable oil on the fire. Finely chop the onion and fry until light golden brown. Grate carrots and also fry with onions.

It is important not to overcook the vegetables in the pan so that they do not burn. Add bay leaf, spices, vegetable frying and mix. Simmer the mushroom soup over low heat for 5 minutes. At the end, add finely chopped greens and you can serve.

The recipe for mushroom soup with frozen mushrooms is quite simple and easy to prepare, and the taste of mushroom soup will definitely not leave anyone indifferent, it turns out to be very fragrant and nutritious.

Watch the video recipe: the most delicious mushroom soup with barley