Mushroom soup made from frozen mushrooms. Recipes for mushroom soup from frozen white mushrooms

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 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.

Why is it useful? 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 that’s exactly what conservation is large sizes vegetables will allow you 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 generously with 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 with 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, kind of mushroom solyanka. 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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Delicious frozen mushroom and potato soup

This frozen mushroom soup recipe will make two liters of a delicious, flavorful treat. If you want to prepare a larger portion, increase the amount of ingredients according to the proportions.

Pour water into a saucepan and bring it to a boil. Throw frozen mushrooms into water without defrosting and cook for 15 minutes.

Peel the onions and chop finely.

Peel the carrots and grate or chop into thin rings.

Peel the potatoes, cut into small pieces and place in boiling water.

Fry onions and carrots in a frying pan in small quantities vegetable oil. There is no need to fry them, if you like the taste of real fresh vegetables, just put them in the pan along with the potatoes.

When the soup boils, you will need to add salt and spices to taste.

All that remains is to cook the soup for another 15-20 minutes and you can serve it. Before serving, you can add a little herbs and sour cream.

Mushroom soup from frozen mushrooms and beans is very simple to prepare and does not require special preparation of food. The exception is dry beans, which will need to be soaked in advance. Place the beans in a convenient bowl or deep plate and pour cold water. Let sit for 6-8 hours before you can start making soup or other bean treats.

To prepare the soup you will need:

• Frozen mushrooms (any) - 200-300 g
• Beans - 100 gr
• Carrots - 1 pc.
• Onion - 1 pc.
• Greens (mixed) - 1 bunch
• Salt and pepper - to taste

Place the washed, soaked beans in a 2-3 liter pan and add water. Place over medium heat and cook until tender for 30-35 minutes.

When the beans are well cooked, add frozen mushrooms - they can be put into the soup straight from the freezer without defrosting.

Peel and chop carrots and onions small pieces. Add vegetables to frozen mushroom soup, add a little salt and add your favorite spices - pepper, Bay leaf and others.

Cook the soup for another 10-15 minutes over medium heat. During this time, finely chop a bunch of fresh herbs and divide into two parts. Use one part to add to the soup while serving, the other will need to be added to the soup as soon as it is cooked.

It is best not to serve the finished soup right away - let it brew for a while.

To prepare this soup you will need: 200 grams of frozen mushrooms, 50-60 grams of vermicelli, 1 potato, 1 onion and 1 carrot.

Pour a liter of cold water into a convenient saucepan, bring it to a boil and place the frozen mushrooms in it.

When the mushrooms boil, remove them with a slotted spoon, cut into small pieces and return to the soup.

You can cook soup from frozen mushrooms and noodles very quickly if you chop all the vegetables into small pieces or grate them. Peel the potatoes and chop into thin strips.

Peel the carrots and onions and cut into thin rings or cubes.

Heat a little vegetable oil in a frying pan and lightly fry the carrots and onions until they soften. Place potatoes, carrots and onions in the soup with the mushrooms and cook until tender.

Add a little vermicelli to the almost finished soup, stir, bring to a boil and cook for another 3-4 minutes.

Add salt and spices to taste and you can serve.

Soup made from fresh or frozen mushrooms and onions is a very simple, but incredibly tasty and aromatic dish.

To prepare this easy soup you will need the following ingredients:

• Frozen or fresh mushrooms - 300 gr
• Onion - 1 piece
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Salt and pepper - to taste
• Fresh herbs - optional

Pour water into a saucepan, add frozen mushrooms and place over medium heat. If you are using fresh mushrooms, they must first be washed, cut into not very large pieces and also placed in a pan with water.

Peel the potatoes, chop them into small pieces and put them in the boiling soup.

Chop the onion into thin rings and fry in a frying pan until light golden brown. Peel and grate the carrots.

Add the fried onions to the soup and cook for another 10 minutes. Add carrots to the soup, bring to a boil and remove from heat.

Serve soup with fresh or dried herbs.

Delicious frozen mushroom soup with cereals

To diversify your daily diet, you can prepare a delicious and very filling soup with frozen mushrooms and cereals. You can take pearl barley, rice or buckwheat - according to your taste.

• Frozen mushrooms – 300 gr
• Any cereal - 0.5 cups
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Salt and pepper - to taste
• Greens - to taste

If you take rice or pearl barley, you will need to rinse it well and soak it in a small amount of water in advance. Buckwheat or wheat groats can be added without additional training and soaking.

Place frozen mushrooms in a saucepan, add water and place over medium heat. Do not defrost mushrooms before cooking!

While the mushrooms are cooking, you will have enough time to prepare the vegetables. Wash the potatoes and cut into not very large pieces. Cut carrots and onions as desired - into cubes or rings. Add the cereal to the boiling soup and cook over medium heat until tender. All that remains is to add potatoes, carrots and onions to the soup and bring the soup to readiness.

If you are cooking with pearl barley, it is best to boil it in advance, and after the soup is ready, add it and simmer for a few minutes.

This will help reduce the time it takes to prepare the soup.

Before serving, sprinkle the hot soup with cereal with herbs and add a spoonful of sour cream, mayonnaise or yogurt. Bon appetit!

If you went to the forest in the fall and made your own supplies for the winter, that’s great; if not, modern world everything can be purchased at the supermarket.

In general, there are many recipes for dishes that contain this wonderful product. For example, quite recently we discovered many new recipes for julienne with mushrooms and chicken, which we found on the wonderful blog “Secrets of Housekeeping”. We prepared one of each and we got a very tasty delicacy.

The process of preparing any dishes with this ingredient is not very complicated, but you still need to know and follow the basic points, which should not be neglected. This is what we will do first now.

• The main thing is that when choosing mushrooms in a store, pay attention to the expiration date and packaging; if it is in ice, then it is better to refuse such a purchase - the freezing regime was probably not followed. Take care of your health.

Know! Mushrooms should never be re-frozen!

• If frozen mushrooms have previously been boiled or fried, then there is no need to do any additional manipulations, just throw them into boiling water.
• And if not, then boil the raw frozen mushrooms for about 40 minutes, changing the water twice during cooking, then rinsing them and only then adding them to the soup.
• The mushroom flavor will fully develop only after boiling for 3 minutes at the end of cooking and steeping for 20 minutes.

Delicious recipe for lean mushroom soup

Lenten soup is very easy to prepare and delicious to eat. In addition, it is easily digestible and has a positive effect on the human body, filling it with the necessary energy.

This is because mushrooms contain the amino acids, antioxidants, calcium, phosphorus, zinc, iron and vitamins D, E, C, B that we need.

Ingredients:

• Frozen mushrooms 400 g
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Oil – olive – 4 tbsp
• Butter – 1 tsp
• Salt - to taste
• Pepper - to taste
• Green dill - 0.5 bunch
• Water - 1.8 l

Cooking method:

1. Wash the potatoes, peel and cut into medium pieces.

2. Peel the onion into small cubes.

3. Wash the carrots, remove the peel and cut into strips.

4. Place a pan of water on the stove, and after boiling, put the potatoes in it. At this time, sauté the onions and carrots over medium heat in a small amount of olive oil, adding a little water.

5. Take out the champignons and heat them a little in a frying pan with butter for about three minutes.

6. As soon as the potatoes are cooked, add mushrooms and vegetables to them.

7. Salt and pepper to taste and add green dill. The soup is ready!

Bon appetit!

Prepare mushroom soup from frozen champignons:

Most often we use champignons in cooking, because they are always in the store, all year round. They give the dish aroma and a unique pleasant taste.

This dish is served with crackers, sour cream and herbs. If desired, add sour cream and garlic sauce separately.

Ingredients:

• Meat broth (water) – 1.5 l
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 1 pc.
• Champignons – 150 g
• Vermicelli – 5 g
• Sunflower oil – 40 l
• Salt - to taste
• Pepper - to taste
• Greenery

Cooking method:

1. Wash the potatoes, peel them and cut them into cubes. Place the pan with the broth on the stove, after the liquid boils, pour in the potatoes and cook.

2. Peel the onion and carrots, cut into pieces and fry in a frying pan in sunflower oil.

3. Fry the frozen mushrooms a little in oil.

4. Place in a saucepan with the boiled potatoes, and also add onions, carrots, and vermicelli. Cook for 7-10 minutes.

5. Salt and pepper to taste, sprinkle with chopped herbs. Turn off, the soup is ready. Bon appetit.

You can pour it into plates and enjoy the wonderful taste of the finished soup!

Recipe for cooking in a slow cooker

Mushroom soups are prepared in broth, which is obtained during cooking. They can include a variety of ingredients: potatoes, carrots, onions, celery, noodles, buckwheat, pearl barley or rolled oats.

Soups are also prepared with beans, pumpkin, prunes, eggplant, zucchini, Beijing and seaweed. Very tasty mushroom soups with shrimp or spinach.

I suggest watching a detailed video recipe mushroom soup. Enjoy watching!

Bon appetit!

Soup made from mushrooms with cream

Frozen mushroom soup has many useful properties. The amount of protein content in mushrooms is not inferior to meat. It has a generally beneficial effect on our body.

But as with all products, there are contraindications to consuming mushroom soups. Namely: childhood up to 3 years, the presence of gastrointestinal diseases, kidney and liver diseases.

Soup with cream turns out incredibly tasty. Try this recipe.

Ingredients:

• Potatoes – 2 pcs.
• Mushrooms – 200 g
• Carrots – 1 pc.
• Onion – 1 pc.
• Cream – 100 g
• Vegetable oil – 1 tbsp
• Salt - to taste
• Pepper - to taste
• Processed cheese – 90 g

Cooking method:

1. Cut the peeled potatoes into cubes and put them in boiling water to cook.

2. Peel the carrots and onions. Finely chop the onion. Three carrots on a coarse grater.

3. In a frying pan in oil, fry vegetables until golden brown with frozen, boiled mushrooms. Cut the cheese into large pieces.

4. Place fried onions, carrots and mushrooms, as well as cheese, in a saucepan with potatoes.

Stir, salt and pepper to taste.

5. Then pour in the cream and stir again and let it boil. Turn off and add chopped herbs.

6. Let the soup brew for about 20 minutes. The aromatic creamy soup is ready!

Bon appetit!

The most delicious recipe for porcini mushrooms

In soups, mushrooms are used both individual varieties and a mixture. You should know that types of mushrooms reveal themselves in different ways. Porcini mushrooms and saffron milk caps make the soup rich, nutritious and aromatic; boletuses, milk mushrooms and boletus mushrooms are less rich and satisfying; honey mushrooms and russula have a less bright taste.

To make the dish more rich, you can use meat broth, instead of water. And in order for the soup to acquire high nutritional value, some of the mushrooms can be finely chopped, the rest can be left whole, if they are small in size, or cut in half. Keep in mind that mushrooms shrink in size when cooked.

Mushroom soups go well with many spices, such as black pepper, basil, cumin, garlic, rosemary, etc. Despite such variety, you should be very careful with spices, otherwise they can spoil and clog the natural mushroom aroma and taste.

Did you know that the most useful is considered White mushroom, it contains substances that prevent the formation and development of tumors. It has a high content of iodine, zinc, manganese and copper.

Ingredients:

• Chicken broth – 2.5 l
• Mushrooms (boiled frozen) – 400 g
• Potatoes – 3-4 pcs.
• Rice – 100 g
• Carrots – 1 pc.
• Onion – 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Bay leaf – 1-2 pcs.
• Greens - to taste

Cooking method:

1. Place the finished chicken broth, strained through cheesecloth until transparent, on the fire and cover with a lid.

2. Finely chop the onion head and grate the carrots on a coarse grater.

3. Pour vegetable oil into the frying pan and add vegetables.

Fry until golden brown over medium heat.

4. Pour the washed rice into the boiling broth and cook for 3-5 minutes. Meanwhile, cut the peeled potatoes into medium-sized cubes.

Add to the broth, cook for 10 minutes, stir occasionally.

5. Then add frozen boiled mushrooms and cook until the potatoes are ready for about 15 minutes. I have frozen porcini mushrooms cut into large pieces.

6. Place the roast into the soup, add salt and pepper, add bay leaf, chopped herbs, mix, cook for 3 minutes and turn off.

Let the soup brew for a few minutes and pour into bowls.

Bon appetit!

Thank you for your attention! I hope you like the recipes! Bye everyone!

Liquid first courses – required condition for proper, normal functioning of the stomach and intestines. Thanks to rich, tasty broths, the whole body receives an energy boost, is saturated with healthy vitamins, and stores up strength for the whole day. Why do so many people dislike eating borscht, soups, and pickles? Do housewives really not know how to cook? Taste preferences- an individual thing, but you can simply “tastefully deceive” a picky eater. Most famous case A similar deception occurred during the reign of Louis XIII in France. The king's son Philippe d'Orléans grew up as a very spoiled and capricious child; the little tyrant preferred exclusively sweet foods. delicious masterpieces court cook. Mother Anna of Austria personally prepared chicken with honey sauce for her son: sweet on top, tasty on the inside. The kid liked it, although he was deceived, but since then his favorite dish has become chicken with just such a sauce. How to deceive modern gourmets? Probably, many will appreciate mushroom soup made from frozen mushrooms, especially in winter months when summer is far away, but you want something tasty and unusual. This dish has a soft, delicate taste and incomparable aroma. A soup made from champignons or porcini mushrooms can easily conquer even the most picky eaters. It’s just a matter of little things: to execute the planned masterpiece correctly, quickly, and deliciously. So, the magic begins in the kitchen... Let's look at how to make frozen mushroom soup quickly and tasty.

One can endlessly praise the virtues of these gifts of the forest. Taste quality top level, everything is fine, but the question immediately arises: if the housewife is going to make soup from frozen mushrooms, will the taste and aroma of the forest, so beloved by many, remain? Modern views freezing allows you to preserve taste qualities, useful microelements, vitamins, even the aroma will remain. The only caveat: frozen mushrooms are recommended to be consumed within a year from the moment of freezing, so you need to look carefully at the packaging, because it is so easy to deceive the consumer.

Frozen porcini mushroom soup is easy to prepare; even a novice in the kitchen can cope with such a task, and an experienced housewife will definitely add some “zest”, turning a simple first course into an extravaganza of taste. How to cook soup? To get started you need to take:

• frozen forest mushrooms, preference is given to porcini mushrooms;
• potatoes - several tubers;
• onion – 2 heads;
• carrot;
• spices, herbs;
• vegetable oil.

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

1. Mushrooms do not need to be thawed. All manipulations are done frozen.
2. Preference should be given to whole mushrooms.
3. Suitable spices include bay leaf, parsley root, and herbs.
4. If appearance frozen product causes mistrust, it would be preferable to discard the entire package. You shouldn't skimp on your health.

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

Cheese goes well with porcini mushrooms. Before serving, you can sprinkle the soup with grated Mozzarella: this will only emphasize the extraordinary mushroom aroma and enhance the spicy taste of the first dish. Most people prefer natural products to store-bought convenience foods. Freezing porcini mushrooms yourself is quite simple. To do this, you should thoroughly rinse, dry, clean the forest products, seal hermetically in cling film, and place in the freezer.

Champignons and broths based on them

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

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

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

You can make a delicious mushroom soup from frozen mushrooms by adding a few boiled yolks, previously ground with butter, to the champignons. The recipe for frozen mushroom soup can be varied with vermicelli, semolina, and beans. Such additives will make the soup more satisfying, dense, rich, and accordingly, the time spent on cooking it will take more.

Other gifts of the forest

Chanterelles, honey mushrooms, boletuses, trumpets, and milk mushrooms are perfect bases for mushroom soup made from frozen mushrooms. Even little whims will appreciate soup with frozen mushrooms; children from 7 years old are allowed to add such broths to the menu. Cooking mushroom soup from frozen mushrooms is recommended for people on a diet. It just diversifies diet menu, will make it tastier and more interesting.

It should be remembered that different kinds mushrooms are prepared in different ways. Milk mushrooms, boletus mushrooms, and white mushrooms take the longest to cook; by the way, these mushrooms have a slight sour taste, so it is recommended to slightly sweeten the fried vegetables (carrots, onions). You can make puree soup with wild mushrooms. We prepare the following ingredients:

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

Prepare baguette croutons: dry or toast the bread slices in the oven until golden brown. Make a paste of chopped garlic and chopped herbs, apply to hot bread slices. Prepare the mushroom fry, add onions, carrots, and spices. Cook the vegetable broth and puree the potatoes. Then drain the excess liquid; the water should cover the potatoes by a few centimeters. Using a blender, beat the potatoes and mushroom dressing, put on the fire for 10 minutes, add grated cheese and herbs. Serve with croutons.

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

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. Arrange the vegetables on separate plates as green pea with the right 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 a large saucepan with the required amount of clean distilled water on it. 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 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 milk 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 types.

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