Mushroom soup from frozen champignons - detailed recipes. Recipes for mushroom soup from frozen white mushrooms

Step 1: prepare the ingredients.

Peel onions, carrots, garlic, potatoes, celery root and parsley using a knife. Then rinse the vegetables under running water various kinds dirt and dry with paper kitchen towels. Then place them one by one on a cutting board and chop. Cut the onion into half rings of approximate thickness up to 0.5 millimeters. Cut the carrots, parsley and celery roots into strips with an approximate diameter 0.7 by 0.7 millimeters and long up to 3 centimeters. Cut the potatoes in large pieces arbitrary shape and approximate diameter up to 3 centimeters. Finely chop the garlic. Place the vegetables on separate plates as well as the green peas with the desired amount of spices. Boiled pearl barley porridge Place in a colander and keep in it until all the liquid has drained. Then transfer it to a separate plate, helping yourself with a tablespoon. The ingredients are ready!

Step 2: defrost the mushrooms.

Frozen mushrooms are a very delicate product and must be handled very carefully. Place the amount of frozen mushrooms you need in a deep bowl, pour some cold running water into it and let the mushrooms defrost.
This process will take you approximately 20 - 30 minutes, there is no other way. If you pour hot mushrooms or warm water, you risk getting porridge instead of mushrooms, which in the end is only suitable for making julienne or pureed mushroom soup. After the mushrooms are completely defrosted, drain them of all water, drain them in a colander and rinse them under a thin stream of cold running water. Then leave them in a colander until all the liquid has drained and transfer to a clean deep bowl.

Step 3: fry mushrooms and onions.

Turn the stove on average temperature and place a frying pan on it required quantity vegetable oil. Once the fat is hot, add chopped onion to the pan and fry it for 5 – 7 minutes until transparent and light golden brown.
After the onion has reached the consistency you want, add the mushrooms to it and simmer these 2 ingredients together for about 10 – 15 minutes until the moisture has completely evaporated.
During this time, the onions and mushrooms will reach full readiness, and will take on a light, light brown tint. Through 10 – 15 minutes remove the pan from the stove.

Step 4: cook the vegetables.

Turn the stove on high and place it on large saucepan with the required amount of clean distilled water. After the water boils, turn the stove level to medium temperature, add celery and parsley roots into it. Boil them for 10 minutes.
Then add chopped carrots to the pan and cook the total mass for more 10 minutes.
Then add the potatoes and cook the soup some more 10 minutes.

Step 5: Add the rest of the ingredients.

After the vegetables have cooked together 10 minutes, add to the pan fried mushrooms with onion.
Add boiled pearl barley.
Then throw in the green peas.
Add bay leaf, black peppercorns and allspice.
Season the soup with garlic.
And the last, but not least important touch is the dill. Throw it into the soup and mix the total mass with a ladle.

Step 6: cook mushroom soup from frozen mushrooms.

Boil the soup for 20 minutes stirring occasionally with a ladle and skimming off the foam with a slotted spoon. Behind 2 – 3 minutes until fully cooked, season the soup with salt to taste, stir, turn off the stove, cover the pan with a lid and let the mushroom soup brew for 10 – 15 minutes. Then, using a ladle, pour it into deep plates, add sour cream of any fat content to taste and enjoy!

Step 7: Serve frozen mushroom soup.

Mushroom soup made from frozen mushrooms, served hot, placed in deep plates and seasoned with sour cream or cream. This type of soup does not need any additions and is considered a lean or dietary dish. It is often prepared during fasting days, for Christmas and for athletes and is served with crackers or crispbread. A tender, flavorful soup that will give you a lot of pleasure! Bon appetit!

- – If you want your soup to be richer and fattier, you can cook it in any type of broth, you can also add boiled meat of any kind to it, or cook broth with meat and then add and cook vegetables with the rest of the ingredients in it.

- – The set of spices and herbs in this recipe is not important; you can add any spices that are suitable for soups, vegetable dishes, and meat dishes. You can also add greens such as green onions, basil, saffron, parsley and many other types.

- – You can fry onions and mushrooms in any other vegetable and dairy fats, for example, olive oil, corn oil, butter, butter margarine.

- – In this type of soup you can use any frozen or fresh mushrooms, these can be chanterelles, champignons, russula, porcini mushrooms, boletus, boletus, boletus and many other species.

- – The type of cereal in this dish is not important; you can add any boiled or raw cereal you like, as well as pasta.

Frozen mushroom soup has special taste qualities. At the same time, it cooks very quickly and without much hassle.

Mushroom soup made from frozen mushrooms

You will need:

Large carrot
- potatoes – 4 pcs.
- onion – 2 pcs.
- laurel leaf – 2 pcs.
- salt
- parsley dill
- frozen white mushrooms – 320 g
- vegetable oil

Preparation:

Heat vegetable oil and fry the mushrooms. There is no need to defrost them - they should be defrosted directly in the pan. Place the remaining products in a saucepan, add water and bring to a boil while stirring. Reduce heat, simmer for 15 minutes. Throw into the pan Bay leaf– it will give the dish a special taste. Peel the potatoes, cut into strips, place in a saucepan, and cook after boiling for 20 minutes. For a more satisfying dish, you can include cereal in the recipe. Chop the onions and carrots, fry, add to the soup. Salt the dish, throw in the chopped herbs, and let simmer for 10 minutes. To get a rich taste, let the dish brew.

You will like it too.

Frozen porcini mushroom soup

For this dish, the same ingredients are used as for the previous one, as well as 250 g of heavy cream. Boil the mushrooms and grind through a meat grinder. Chop the potatoes and place them in boiling water with salted water. While cooking the soup, it will boil well. Add the mushrooms, fry and beat well again. At the end pour in heavy cream, decorate the dish with chopped herbs.

Frozen mushroom soup recipe

You will need:

Champignons – 290 g
- dry white mushrooms – 50 g
- frozen honey mushrooms – 245 g
- pickle- 3 pcs.
- onion – 2 pcs.
- carrot
- tomato paste – 2 tbsp. spoons
- lemon
- sour cream with herbs
- capers - tablespoon
- jar of olives
- flour - large dining room

Cooking steps:

Pre-soak dried mushrooms. Boil the champignons and cut them. Leave the mushroom broth - you will need it later. Defrost the honey mushrooms. Grate the cucumbers. Chop the onion into small cubes and grate the carrots. Fry the onion in vegetable oil and mix with carrots. Add flour, stir. Put tomato paste, mix with grated cucumbers. Pour in 145 g cucumber pickle. Mix with mushroom broth, simmer for 10 minutes. Pour 1.5 liters of water into the pan and add the assorted mushrooms. Continue cooking for half an hour, add sauteed vegetables, season, add olives and capers.

Cook and... You will definitely love this amazing combination of products.

Mushroom soup recipe from frozen mushrooms

You will need:

Olive oil
- water – 4 glasses
- carrots with onions
- thyme – 0.5 tsp.
- pearl barley – 0.5 tbsp.
- greenery
- Champignon
- sour cream
- salt and pepper

Cooking steps:

Place pearl barley on a sieve and rinse cold water. You need to rinse several times until the water becomes clear. Thaw the champignons and transfer to a colander, rinse. Chop the carrots into cubes, chop the onion, place in a pan with heated olive oil, fry until transparent. Pour 3 tbsp. water, boil, add pepper, salt, thyme. Add cereal with champignons, cook for 40 minutes until the products are ready.

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Frozen mushroom soup - recipe with photo

Ingredients:

Potatoes – 3 pcs.
- any meat – ½ kg
- chanterelles – 295 g
- vegetable oil
- carrot
- onion
- vermicelli – 95 g
- herbs, spices

Preparation:

Place the meat in a saucepan, cover with cool water, and set the heat to medium. When the broth is ready, simply bring it to a boil. Chop the boiled meat into portions. Immediately add frozen chanterelles to the broth. To get a pleasant aroma, throw in half an onion, a piece of carrot and parsley root. While the meat is cooking, peel the remaining vegetables and chop them into pieces. Cut the carrots into thin rings. Chop the onion into cubes. Chop the potatoes into cubes. Pour vegetable oil, heat, add onion, lightly fry. Add carrots and simmer for a few minutes. Add potatoes to the fried vegetables and fry for a few more minutes. Transfer the roast into a saucepan. Throw away the boiled vegetables - you won't need them anymore.

Turn down the heat and continue cooking for another 15 minutes. Remove the cooked meat, cut it into pieces, chop it into portions, and put it back into the cooking container. As soon as the soup is almost cooked, throw in thin vermicelli. Continue cooking for another 5 minutes, add some fresh herbs.

What do you think?

Mushroom soup will conquer even the most capricious gourmets. Its recipe can include boletus, porcini mushrooms, chanterelles, champignons, boletus, etc. Here you need to focus exclusively on taste qualities. To enrich the taste, add bay leaf, a few sprigs of herbs, celery, sour cream, and thyme. It turns out very tasty and mushroom solyanka. It includes different kinds mushrooms, which makes its taste quite original.

Including mushroom dishes in your diet will allow you not only to enjoy their delicious taste, but also to satisfy your body’s protein needs. culinary arts continues to be updated with new recipes for second courses, the main component of which is mushrooms. However, the popularity of mushroom soups also continues to gain momentum.

Frozen champignon soup with vegetables - hearty, but at the same time dietary dish, which you can afford without fear of the appearance of extra centimeters in the waist area. Freezing - great way food storage, which preserves much more nutrients than when drying or canning. Modern freezing equipment allows you to always have a package of frozen champignons on hand, so using this recipe, preparing a delicious lunch or dinner will not be difficult.

So, according to the mushroom soup recipe, you will need:

• Packaging of mushrooms - 500 g
• Green pea(fresh, frozen or pickled) - 250 g
• Boiled pearl barley - 250 g
• Onion - 1 pc.
• Potato tubers - 2 pcs. large sizes or 3 pcs. average
• Carrots - 1 pc.
• Bay leaf - 2 pcs.
• Celery root and parsley - 100 g each.
• Garlic - 4 cloves
• Black and allspice peas - 4 pcs.
• Dill greens - 1 bunch
• Vegetable oil - 3 tbsp. spoons
• Sour cream or cream - 2 tbsp. spoons

Step-by-step preparation of the dish

In order to cook champignon soup, first use a knife or a special cleaning device to peel the potatoes, carrots, onions, garlic and parsley roots with celery. On a cutting board, cut the onion and garlic into rings, the celery and parsley roots into strips, the potatoes into cubes, and you can grate the carrots. Boil the pearl barley and drain it in a colander.

Frozen mushrooms should be handled with extreme care. Open the package of champignons and carefully transfer them into a deep container. Fill it with cold water and wait until the mushrooms are completely defrosted. Even if this takes about half an hour, you should not speed up the process by adding hot water, otherwise the product will lose its shape and will only be useful for preparing cream soup from frozen champignons. After complete defrosting, the contents of the container should be rinsed under running water.

Grease the pan with olive oil or sunflower oil and put it on the fire. After the frying pan is well heated, place the pre-chopped onion into it. Fry it for five minutes, stirring constantly. As a result, the onion should acquire a light golden hue. After this, add the champignons and continue to fry the products, stirring them. After about 15 minutes, when all the moisture provided by the mushrooms has evaporated, you need to turn off the stove. By this time both ingredients will be light brown in color.

Choose a pan with a capacity of about two liters and fill it with water. Place the pan on the stove and bring the water to a boil. After this, place the roots of celery and parsley, as well as carrots, into the water. Cook them for a quarter of an hour, then add potato cubes and continue cooking until fully cooked.

The next step in preparing the soup is to add fried mushrooms and onions, pearl barley and green peas to the boiling mass. After thoroughly mixing the contents of the pan, add bay leaf, peppercorns, and garlic. Finally, add the dill and mix all the ingredients again.

Keep the soup on the fire for a few more minutes, stirring from time to time and removing the foam that has formed on the surface. Don't forget to add salt to taste. There is no clear and precise answer to the question of how long to cook frozen champignons for soup, but within 10 minutes will be enough. It is not recommended to overuse salt, not only from the point of view of taking care of your own health, but also so as not to drown out the taste of the products used. After the fire is turned off, you should cover the dish - it needs to brew a little.

The soup should be served in deep bowls with thick walls so that it retains heat for as long as possible. Don't forget to add sour cream to taste. If your family likes it mushroom dish, next time you can experiment and make puree soup from frozen champignons.

Mushroom soup made from frozen mushrooms is an amazing dish. It has a unique aroma. This soup smells like autumn and forest. It is low in calories, but still filling. The proposed recipe for mushroom soup is as simple as anything perfect.

Frozen mushrooms contain a large number of fiber, vegetable protein and carbohydrates, which explains their high energy value combined with low calorie content. More than one diet recipe or Lenten dishes based precisely on these properties of “vegetable meat”.

Preparing mushrooms

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

For this it is best to take:

The golden rule of working with such delicacies from the forest: today we collect them, today we process them. For freezing, you need to select whole, strong specimens, but not rotten ones. Very beautiful mushroom soup It turns out from frozen mushrooms if you select small, neat mushrooms.

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

At a temperature of -18ºС, such preparations are stored for up to six months. Afterwards, the water begins to destroy the mushroom fiber, depriving the product of its beneficial properties.

Preparing a semi-finished product for cooking involves defrosting the required volume naturally. Re-freezing is not possible. Thawed mass cannot be stored in the refrigerator; it should be completely used the same day.

Ingredients

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

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

This recipe yields 2 servings.

Cooking time: 60 minutes.

Sequence of work

Mushroom soup from frozen mushrooms is prepared as follows:

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

Sometimes meat soups and borscht gets boring and I really want something tender, new, but just as warming and satisfying. In this case, mushrooms, collected in the forest during the summer and waiting in the wings in the far corner of the freezer, come in very handy. And this soup has no equal, dear friends!

Therefore, if suddenly your imagination has dried up, but somehow you don’t have to be a mushroom picker, run to the store quickly. Nowadays, fortunately, there is a lot of freezing on any counter and it is available to everyone. Moreover, it is in this way that the greatest number all vitamins and nutrients in the product. And the taste of such mushrooms is no worse than fresh ones, the main thing is to store them correctly.

Do you know how nutritious mushrooms really are? This is a real storehouse of vegetable protein. And no fat at all! For ladies on a diet, for children and even for gourmets, this dish should always remain at the top, and this soup is very easy to prepare. Of course, the most famous is probably cream soup. Every self-respecting restaurant or even just a cafe must have this exquisite, delicate cream soup, which won the hearts of millions of people. And yet, there are very, very many cooking options. With or without meat, with milk or cream, or you can add pasta! Huge scope for experimentation. Well, shall we get started?

Mushroom soup-cream from champignons with cream step-by-step recipe with photos

The recipe for this soup is truly magical. Having prepared it once, you can be sure that your guests will rate your culinary talents extremely highly, at the restaurant level. Such soups are rarely served at home, so there is a myth behind them about the complexity of preparation and expensive ingredients. But really, the only thing you need in particular is a good immersion blender and confidence in your abilities. We wish you success!

Ingredients for 5 servings:

• chicken bone soup set – 300 g
  optional, can be replaced with a bouillon cube
• water for broth - 1.5 liters
• champignon mushrooms, porcini mushrooms or honey mushrooms – 300 g
• potatoes – 3 medium
• onion – 1 large or 2 medium onions
• garlic 1-2 cloves
• fresh greens
• bay leaf – 1-2 leaves
• cream 10% - 0.5 liters
• salt, black pepper

How to cook?

Step 1. First of all, you need to set the broth to boil. As you know, the longer the broth simmers, the tastier soup. Therefore, you need to give him at least an hour. This is just optimal time to have time to prepare the frying and prepare the potatoes.

So, you need to take a large saucepan, put the soup set in it and fill it with cold fresh water. Precisely cold, because it best way make the broth as rich as possible. Add whole peas of bay leaf and black pepper to the water. No need to add salt yet.

Bring the broth to a boil, then reduce the heat to low and let it simmer for an hour to four hours.

Step 2: While our broth is cooking, let's get to the rest of the ingredients. Potatoes, garlic and onions need to be peeled and washed thoroughly. Mushrooms need to be thawed under running water warm water or, for example, put it in the microwave on defrost mode.

Step 3. Cut the onion into large half rings. The shape is not particularly important, since in the end all the ingredients are still broken through by the blender. The garlic also needs to be cut into thin slices, the shape again does not matter. But we recommend cutting the potatoes as finely as possible so that they cook as quickly as possible.

Step 4: Heat a large frying pan over high fire, sprinkle with vegetable or butter and add onions. The heat can be reduced to medium, and while the dishes are cooling, actively stir with a spatula to prevent it from burning. Add garlic. It is better to fry longer, at least 20 minutes, so that the onion becomes soft, caramelized and acquires a rich taste and aroma.

Step 5. When the onions are fried and the broth is cooked, you can mix all the ingredients. Well, or almost everything. First you need to strain the broth or use a slotted spoon to catch all the bones; we don’t need them anymore. If there is meat on the bones, you can carefully remove it and throw it back into the pan - it will not be superfluous in our soup. Add onions, potatoes and mushrooms to the broth, close the lid and cook over low heat for about 20 minutes.

Step 6. Well, our soup is almost ready! All that remains is to fill this whole miracle with cream and beat thoroughly with a blender so that there are no lumps left, we need a homogeneous, creamy mass. Add salt to taste, sprinkle finely chopped herbs on top and serve quickly!

Bon appetit!

Mushroom soup with noodles - delicious step-by-step recipe

But this recipe is the complete opposite of the previous one - absolutely any mushrooms will do and we will eat them whole in the soup! This kind of classic soup for a family dinner, with noodles for satiety and sour cream for happiness.

The broth is often chicken or meat, but since in the previous recipe we already discussed the method of preparing chicken bone broth, this time we will analyze the preparation of vegetable broth.

What are the benefits of vegetable broth? Well, first of all, it is much easier for the body. Ideal for diet. In addition, many people are now actively switching to veganism and vegetarianism - a refusal meat products or from animal products in general. And it’s not for nothing that they do this. Scientific research The harm of animal fats (with the exception of fish) and the benefits of most vegetable oils have long been proven.

Therefore, once again preparing a dish exclusively from vegetables will be an excellent solution and great contribution in the health of the whole family.

Ingredients for 6 servings:

• whole carrots - 1 large
• garlic - a couple of cloves
• 2 medium onions
• your favorite mushrooms – 300-400 grams
• bay leaf – 2 leaves
• potatoes – 2 small
• vermicelli – 5 tablespoons
• a bunch of greens - and celery, and parsley - all in the soup!
• vegetable oil
• salt and pepper to taste

How to cook?

Step 1. First, clean all the vegetables and set the broth to boil; this will always be your first step in making soups. Another advantage of vegetable broth is the speed of preparation. To achieve the ideal taste, it needs to be boiled for an hour, but 30 minutes after boiling is enough. Compared to 4 hours of cooking meat, this is a huge saving of precious time.

So, in a large saucepan you need to put 1 clove of garlic, 1 onion, cut into 2 or 4 parts, half a carrot, cut into 4 long slices and a bunch of herbs. And it is precisely this preservation of large sizes of vegetables that will make it possible to extract the best from them when cooking.

Pour 1.5 liters of cold water over the vegetables clean water, place bay leaves and black peppercorns on top and close the lid tightly. The broth should be brought to a boil and then simmered for half an hour to an hour over low heat. When the broth is ready, remove the vegetables from it.

Step 2. Prepare the roast for the soup. Of course, you can skip this step and just throw the chopped ingredients into the soup. But in this case the taste turns out to be much less rich, and in vegetable soups this can be critical. Cooking healthy is important, but tasty food is more important.

Finely grate the remaining half of the carrots, cut the onion into small cubes. Of course, if your household doesn’t mind onions, you can cut them larger, but for some reason many people, especially children, turn their noses up at it. Finely chop the remaining garlic clove or grate it too.

Step 3: Heat a large, heavy-bottomed frying pan and spray it generously. vegetable oil. Indeed, do not spare it, otherwise the soup will turn out to be completely lean, because there is no fat at all in vegetables and mushrooms.

When the oil is hot, add the onion and garlic to the pan and fry until golden brown and the texture softens. This will take about 10-15 minutes. Be careful, the pan must be hot enough, otherwise the onions will begin to stew, and this will have a completely different taste. Clearly not what we need. Then add the carrots and fry, stirring, for about 10-15 minutes, adding oil if necessary. The roast is ready!

Step 4. While the frying is being prepared, you can defrost the mushrooms. Usually there is no point in frying them, since frozen ones use already poached mushrooms. However, if you froze the mushrooms yourself and froze them fresh, you can add them to the pan, but only if you are sure that they are completely defrosted, otherwise the stewing process will begin.

Step 5. Cut the potatoes into small cubes and add them to the prepared broth along with the frying. Don't forget to strain the broth first or use a slotted spoon to catch everything out of it. Cook over medium heat for about 20 minutes more.

Step 6. It's just a matter of small things; you need to add salt and spices to taste to the almost finished broth and put a few spoons of vermicelli in it. Depending on the thickness of your soup, you may need to add more or less than the recipe calls for. After this, the soup is cooked for another 3-4 minutes, then stirred, tightly closed with a lid and left to infuse for about 15 minutes. The soup is ready!

Season with sour cream or mayonnaise and serve. Bon appetit!

Mushroom soup with milk and egg

Many people prepare cream soup with milk instead of cream. but we have already discussed this recipe, so I would like to consider something more interesting. And we found it! Wonderful recipe thick, rich mushroom soup with milk, with the addition of eggs. This is no longer just a hearty dish, but a complete lunch.

And here we will use chanterelles. Yes, those same red, fragrant pieces of happiness that grow in our forests and which simply cannot be imagined without dairy products. Of course, you can use any others, but in our opinion, chanterelles are ideal for this recipe.

Ingredients for 6 servings:

• potatoes - 2 pieces, large
• chicken egg
• 1 large onion
• small carrot
• milk with high percentage fat content, preferably 6%
• chanterelles – 400 grams
• greens, salt and pepper
• butter

How to cook?

Step 1. First you need to put the mushrooms to defrost, and then cook. To do this, we place them on the bottom of the pan, fill them with water so that the mushrooms are completely covered with water by at least 1-2 centimeters and put them on medium heat. It will take about half an hour to completely defrost and cook.

Step 2. Meanwhile, let's prepare the frying we already know. We clean all the vegetables in the same way, finely grate the carrots and finely chop the onion. Heat a frying pan with oil, fry the vegetables, stirring.

Step 3. Meanwhile, chop the potatoes. In this soup it is recommended to cut it into strips, like for French fries.

Step 4. Add vegetables to the mushrooms and cook our soup until the potatoes are ready - about 20 minutes. When everything is ready, pour it all with a liter of milk, add salt, and add spices to taste. While the soup is boiling, crack one egg into a small bowl or mug and beat it with a fork or whisk. When the soup boils, actively stirring the soup with a ladle, add the beaten egg and bring the soup to a boil again.

Ready! Serve in bowls, topped with herbs. Bon appetit!

Mushroom soup with tree mushrooms: shiitake and oyster mushrooms with the addition of chicken

Over the past few years, Japanese cuisine has gained great popularity in Russian cuisine. Therefore, now in almost any supermarket you can easily find the ancient shiitake mushroom, which has a rich, piquant taste and an aura of mystery around it, because almost everyone often sees it, but very few people know how to cook it.

Today we will slightly lift the veil of secrecy and find out how to prepare a delicious soup for lunch with this overseas miracle mushroom. And rejoice, we will finally add chicken to this soup! Don’t worry, this is not a nuclear-spicy dish at all and we won’t cover it with soy sauce. On the contrary, the soup will turn out very tender, with only a slight oriental note and rich taste.

But more than that, and importantly, this mushroom is incredibly healthy. It’s not for nothing that it is now the most sought-after mushroom in the world and is actively used by the Japanese and Chinese in almost all dishes. But the East is a delicate matter, you know. They just won't do anything. So we advise you to follow their example and start adding this precious product to your diet.

Ingredients for 5 servings:

• chicken fillet or thigh (bones will give a richer taste) – 200 grams
• Shiitake mushrooms – fresh 150 grams or dried 70-80 grams
• salt, spices
• chicken broth - 1 liter, can be replaced with vegetable broth
• fresh cilantro, green onions
• soy sauce – 2 tablespoons
• garlic – 2 cloves.

How to cook?

Step 1. If you are using dried mushrooms, before use they need to be soaked, preferably for 4-6 hours, then drain the water.

Step 2: Wash the chicken thoroughly, if you are using thighs, you will need to remove the skin. Mushrooms and chicken should be cut into arbitrary slices, based on your own preferences.

Step 3. Crush the garlic with the wide side of a knife, chop finely and grind with salt, cilantro and soy sauce. This is our oriental dressing; you can add any spices to it if you wish; soy sauce can be replaced with teriyaki, oyster or fish sauce. But this, of course, is for amateurs.

Step 4. We need a saucepan with a thick bottom. You need to put it on the fire, melt a piece of butter at its bottom and fry the pasta prepared in advance in oil. Then add mushrooms to the mixture and pour the broth over it all. When the broth boils, add chicken fillet, which, if desired, can be pre-fried in butter for a richer taste. Cook for 5-7 minutes, then season with greens and onions and serve. The soup is delicious and not at all greasy!

Bon appetit!

Tip 1. Try to use only mushrooms that you picked yourself or bought from your grandmothers at the market. Of course, it’s always easier to buy in a supermarket, but the difference in taste is simply cosmic. Unfortunately, when it comes to the store, mushrooms take a very long time to process and they lose all their taste, much less their vitamins.

Tip 2. Never add salt to the broth during cooking. This should be your #1 rule when making soups. Salt interferes with the extraction of flavors and “dries out” the ingredients. You only need to add it a few minutes before it’s ready, when the soup already has all the ingredients.

Tip 3. Soy sauce goes well with mushrooms, so if the soup seems a little bland to you, and even more so if you cook it on vegetable broth, add literally 1-2 tablespoons of sauce to the finished soup and you won’t regret it! This sauce is so versatile that it is a lifesaver in the kitchen of any housewife.

Tip 4. Greens. In order for greens to retain precious fiber and add rich taste and aroma to the soup, it is better to add it to the already prepared soup while it is still hot. This time is ideal for all the ingredients to be saturated with its taste and aroma without changing it.

Tip 5. For a richer taste, you can add large carrot sticks to the broth during cooking. Pilaf taught us the value of large bars for the taste and color of a dish - use it!

Tip 6. When making soup with shiitake mushroom, you can use fish stock for the soup. Of course, this is specific and will not suit everyone, but amateurs Japanese cuisine will fully appreciate this experiment. Then, really, the pieces chicken fillet It is better to replace with pieces of fish or tofu.

Tip 7. Do not neglect the quality of water for the broth, because this is the basis, the main ingredient of the soup. It is not necessary, of course, to use expensive bottled water, but the water must be filtered or boiled.

Tip 8. Try replacing frozen mushrooms in the soup with pickled ones. Then, of course, there is no need to add salt to the soup at all. To do this, you just need to chop them coarsely, drain the brine and add to the soup. The taste will be very interesting, a kind of mushroom hodgepodge. Vegetarians will appreciate it!

Secret 1. If you grill mushrooms for the cream of soup, your soup will acquire a simply fabulous, slightly smoky taste. So, when going to a barbecue, take some mushrooms with you and the next day make soup from them - everyone will go crazy with salivation - it’s so delicious.

Secret 2. For any of these soups, you can pre-fry the chicken or pork slices and place them on top of the bowl with the finished soup. This will add satiety to the dish and at the same time prevent the meat from losing its taste by giving it to the broth. For ardent opponents of frying, we recommend baking in the oven - minimum fat, maximum taste and tenderness.

Secret 3. If you are preparing noodle soup for future use, it is better to boil the noodles separately and add to the soup when serving. Then it will not swell and will retain pleasant elasticity.

Secret 4. When preparing a fry, be sure to fry the onion first and do not waste time on it. Such a famous French onion soup proves that even a soup made with onions alone can have such an incredible taste that it will be passed down from generation to generation as cultural heritage. Therefore, the contribution of fried onions to the taste of the soup is simply not appreciated; do not neglect this step. A little garlic, butter, not too high heat and timely stirring are your main helpers.

Secret 5. Experiment! Constantly. The kitchen is your kingdom, your path. On it you can bring to life the most daring experiments, because you are not just a mother, not just a wife. You are a creator who can and should prepare wonderful dishes that no one else can ever replicate. There is no need to turn cooking into a mechanical burden, turn it into a creative process, into a hobby, into a scientific experience.

And finally, another recipe for delicious mushroom soup.

Be free in the kitchen and then you will get the most interesting and unusual dishes that you can only imagine. I wish you success!

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