Mushroom soup. Frozen mushroom soup recipes with photos

Soup from frozen mushrooms has a special taste. At the same time, it is prepared very quickly and without much hassle.

Mushroom soup with frozen mushrooms

You will need:

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

Cooking:

Heat the vegetable oil, fry the mushrooms. You do not need to defrost them - they should be thawed directly in the pan. Put the rest of the products in a saucepan, fill with water and bring to a boil while stirring. Reduce heat, simmer for 15 minutes. Throw a bay leaf into the pan - it will give the dish a special taste. Peel the potatoes, cut into strips, send to the pan, cook after boiling for 20 minutes. For a more satisfying dish, you can include cereals in the recipe. Chop onions with carrots, fry, transfer to soup. Salt the dish, throw in the chopped greens, let it cook for 10 minutes. For a rich taste, let the dish brew.

Soup with frozen porcini mushrooms

For this dish, the same ingredients are used as for the previous one, as well as 250 g of heavy cream. Boil mushrooms and turn through a meat grinder. Chop the potatoes, dip them in boiling water with salted water. During the preparation of the soup, it will boil well. Put the mushrooms, zazharka 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 mushrooms - 245 g
- pickled cucumber - 3 pcs.
- onion - 2 pcs.
- carrot
- tomato paste - 2 tbsp. spoons
- lemon
- sour cream with herbs
- capers - a tablespoon
- jar of olives
- flour - a large dining room

Cooking steps:

Soak dried mushrooms first. Boil mushrooms and cut. Leave the mushroom broth - you will still need it. Defrost mushrooms. Grate cucumbers. Chop the onion into small cubes, grate the carrots. Transfer the onion to fry in vegetable oil, mix with carrots. Enter the flour, stir. Put tomato paste, mix with grated cucumbers. Pour in 145 g of cucumber pickle. Mix with mushroom broth, simmer for 10 minutes. Pour 1.5 liters of water into the pan, send the mushroom platter here. Continue cooking for half an hour, add browned vegetables, season, put olives and capers.

Weld and. You will surely 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:

Transfer pearl barley to a sieve, rinse with cold water. Rinse several times until the water runs clear. Defrost the mushrooms and transfer to a colander, rinse. Chop the carrots into cubes, chop the onion, transfer to a saucepan with heated olive oil, fry until transparent. Pour 3 tbsp. water, boil, throw pepper, salt, thyme. Add groats 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
- spices, spices

Cooking:

Put the meat in a saucepan, cover with cool water, set the heat to medium. When the broth is ready, just bring it to a boil. Crumble boiled meat into portioned slices. Frozen chanterelles immediately add to the broth. Toss in half an onion, a piece of carrot, and a parsley root for a pleasant aroma. While the meat is cooking, peel the rest of the vegetables and chop them into pieces. Cut carrots into thin rings. Chop the onion into a cube. Chop potatoes into chunks. Pour vegetable oil, calcine, put the onion, lightly fry. Put the carrots, simmer for a few minutes. Put the potatoes to the fried vegetables, fry for a few more minutes. Transfer the roast to a saucepan. Discard boiled vegetables - you will no longer need them.

Turn down the heat and continue to cook for another 15 minutes. Take out the cooked meat, cut it into pieces, chop into portioned pieces, put it back into the cooking container. As soon as the soup is almost cooked, throw thin vermicelli into it. Continue cooking for another 5 minutes, put a little fresh herbs.

How about you?

Mushroom soup will conquer even the most capricious gourmets. In his recipe, you can include butternuts, porcini mushrooms, chanterelles, champignons, boletus, etc. Here you need to focus solely on taste. To enrich the taste, add lavrushka, a few sprigs of herbs, celery, sour cream, thyme. Mushroom hodgepodge is also very tasty. It includes various types of mushrooms, which makes its taste quite original.

The inclusion of mushroom dishes in the diet will not only allow you to enjoy their exquisite taste, but also satisfy the body's needs for protein. Culinary art continues to be replenished with new recipes for second courses, the main component of which are mushrooms. However, the popularity of mushroom soups also continues to gain momentum.

Frozen champignon soup with vegetables is a hearty, but at the same time a dietary dish that you can afford without fear of extra centimeters around the waist. Freezing is a great way to store food and retains far more nutrients than drying or canning. Modern freezing equipment allows you to always have a package of frozen champignons on hand, so with this recipe it will not be difficult to prepare a delicious lunch or dinner.

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

Packing of mushrooms - 500 g
Green peas (fresh, frozen or pickled) - 250 g
Boiled pearl barley - 250 g
Bulb - 1 pc.
Potato tubers - 2 pcs. large sizes or 3 pcs. medium
Carrot - 1 pc.
Bay leaf - 2 pcs.
Celery root and parsley - 100 g each.
Garlic - 4 cloves
Peas of black and allspice - 4 pcs.
Dill greens - 1 bunch
Vegetable oil - 3 tbsp. spoons
Sour cream or cream - 2 tbsp. spoons

Step by step cooking

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

Frozen mushrooms should be handled with the utmost care. We open the package with champignons and carefully transfer them to a deep container. We fill it with cold water and wait until the mushrooms are completely defrosted. Even if it takes about half an hour, you should not speed up the process by adding hot boda, otherwise the product will lose its shape and is useful only for making creamy soup from frozen champignons. After complete defrosting, the contents of the container should be rinsed under running water.

Lubricate the pan with olive or sunflower oil and put it on the fire. After the pan warms up well, put 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 that, add the mushrooms and continue to fry the products, stirring them. After about 15 minutes, when all the moisture that the mushrooms gave has evaporated, you need to turn off the stove. By this time, both ingredients will be light brown in color.

Choose a pot with a capacity of about two liters and fill it with water. Put the pot on the stove and bring the water to a boil. After that, we put the roots of celery and parsley, as well as carrots, into the water. We cook them for a quarter of an hour, then add potato cubes and continue to cook 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 the bay leaf, peppercorns, and garlic. Finally, add dill greens and mix all the ingredients again.

We keep the soup on the fire for a few more minutes, stirring occasionally and removing the foam formed on the surface. Don't forget to add salt to taste. There is no unequivocal and exact answer to the question of how much to cook frozen champignons for soup, but within 10 minutes it will be enough. It is not recommended to abuse salt, not only from the point of view of taking care of one's own health, but also in order not to drown out the taste of the used products. After the fire is turned off, you should cover the dish - it needs to brew a little.

Serve the soup on the table in deep plates 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 this mushroom dish, next time you can experiment and make frozen mushroom soup.

We will not have time to look back, as soon as the summer mushroom time comes. How we look forward to this time! After all, there will be an opportunity not only to walk in the forest, breathe fresh air, listen to birdsong, but also “hunt”. Probably, everyone who loves this activity is familiar with the feeling of excitement and pleasure when you find a white, or red-headed, or beautiful boletus.

Having collected full baskets, we usually return home, and first of all we cook the mushroom picker and cook the roast. And what a smell is spreading through the kitchen at that moment! Oh, I just dreamed and almost presented everything live.

But it will not be earlier than in a month. But what can you do to avoid waiting so long? That's right, cook frozen mushroom soup for now.

After all, those who collected them last summer probably froze them in reserve. And if the stocks have already run out, then it doesn’t matter, now you can buy frozen champignons in the store all year round, however, as well as fresh ones. And not only champignons, there are also chanterelles and boletus.

And I must say that soup from frozen mushrooms is no worse than from fresh ones. And from them you can cook a lot of delicious dishes according to simple and tasty recipes. I propose today to consider their various options.

Frozen Mushroom Soup - Classic Step by Step Recipe

According to this recipe, of course, you can cook soup using both fresh and frozen mushrooms. Any that are. Especially delicious will be a soup of white, boletus and oil. At least from one of the same species, at least by mixing them in any proportions.

If you cook from aspen mushrooms (redheads), then the dish will also turn out to be delicious, but the broth will be somewhat darkish. Therefore, I cook more from boletus, use them, or cook.

And of course, don't forget the mushrooms. Everything will turn out from them at the highest level. And today one of them will be a delicious recipe.

We will need:

frozen mushrooms - 300 gr
potatoes - 2 pcs
carrots - 1 pc.
Bulgarian pepper - 1 pc.
onion - 1 pc.
vegetable oil - 2 tbsp. spoons
salt, pepper - to taste

Cooking:

1. Peel potatoes and cut into long strips of medium size. Fill it with water and put on fire. It will be enough to pour 1.5 liters of water.

2. Peel and dice the onion.

Peel and cut the carrots into strips, or even better, grate them for Korean carrots. So it will turn out thin and will not need to be kept on fire for a long time. And that means more vitamins will be preserved.

You can also grate carrots on a regular grater, but in my opinion, if you cut into strips, or use a grater for Korean carrots, then the overall appearance of the soup will be more beautiful. In addition, all other components will be cut with us in the same way.

3. Pour oil into a small frying pan. Why small? Because the small one is more compact and oil will not spread over it, and all components will also not be scattered throughout the pan.

Put the onion on it and fry until golden brown.

4. Then add carrots to it and fry everything together for 2 - 3 minutes over low heat so that the vegetables are more stewed than fried.

5. In the meantime, the potatoes have boiled and you can add mushrooms to it. I already had them cut into pieces when preparing them, and therefore I take them out of the freezer and immediately, without defrosting, add them to the potatoes.

If they are thawed, they will soften, lose their structure. In addition, they will have a double load, first defrost, then cook. And when you put them right in the frozen state, they retain their appearance better and turn out to be tastier.

I have already cleaned and processed them, so I don’t need to wash or clean them anymore.

6. Let the water boil again and remove the foam formed from the mushrooms. Reduce heat, add salt to taste and simmer for 15 minutes.

7. In parallel, do not forget to follow the vegetables. We need to add bell pepper to them. I also have it frozen, and I also add it to the pan without defrosting.

If I used fresh mushrooms, then I would not add pepper, so as not to interrupt the fresh forest aroma. But in a frozen state, although they smell delicious, but to enhance the taste and smell, I add pepper. In my opinion, it does not interfere, but rather emphasizes the taste of all ingredients.

In addition, he, along with carrots, will give a beautiful color to the broth. After all, as you know, mushroom soups are not very bright and beautiful. It is only from white and chanterelles that a light transparent broth is obtained, and from all the rest - not very much!

But if you think that pepper is superfluous here, then you can exclude it.

8. When the vegetables are lightly fried, you can add a little broth from the soup to them, reduce the heat to a minimum and simmer until tender, that is, until the vegetables become soft.

And to make them more tasty, they also need to be salted.

9. 15 minutes have passed and the potatoes with mushrooms are ready. Now you can add the stewed vegetables to the pan. Mix and let boil. Taste the broth, is there enough salt, if not, add salt to taste.

10. Let it boil for 5 minutes. Then turn off, close the lid and let it brew for 10 minutes. During this time, the vegetables will exchange their juices and flavors.

11. Pour soup into bowls. Serve with sour cream or mayonnaise. Or just eat.

For this dish, you do not need to add any spices, bay leaf and pepper, so as not to interrupt the taste and smell. Especially if you cook such a soup from fresh mushrooms.

I have another similar option in one of my articles. There you can read. And of course, not only to read, but also to cook. Moreover, it is good enough for everyday lunch.

Mushroom soup of porcini mushrooms with chicken and vermicelli

A similar soup can be prepared with vermicelli. Its difference from the first option is that we will not do any roasting beforehand.

This soup is best cooked in one go. If you want to cook it for two days, then in this case, roast the vegetables. In this case, the dish will retain its taste.

And I will cook it with frozen porcini mushrooms. Although, of course, like all other options, it can be cooked from any mushrooms. Not excluding both fresh and salty.

We will need (for 4-5 servings):

mushrooms - 300 gr
chicken - 300 gr
potatoes - 2 pcs
carrots - 1 pc.
onion - 1 pc (small head)
vermicelli - 50 - 70 gr (small)
salt - to taste

Cooking:

1. Cook chicken broth. You can use any parts. I took 4 wings. They are quite fatty, and besides, on the bone. Therefore, the broth will be delicious. And since the broth will be delicious, then the mushroom picker itself will turn out no worse.

You can learn from a special article written just on this topic.

I poured enough water into the pan so that, together with the chicken, the volume was two liters.

2. Cook the broth over low heat, periodically removing the foam, for about 20 minutes.

3. In the meantime, cut the potatoes into cubes. Peel the onion, but don't cut it. You can immediately send it to the pan to the whole chicken. Let it boil, and give its juice to the broth.

4. Cut carrots into smaller pieces. You can also grate it, but it’s better to cut it all the same, or use a grater for Korean carrots to make the soup look prettier.

5. When the chicken is cooked for the right time, add potatoes to the pan and salt. Let it boil.

6. Then add frozen mushrooms.

It is not necessary to defrost them, especially if you yourself have frozen them, and they are already cut into pieces. Usually, before freezing, they are thoroughly cleaned and put in the freezer already ready for cooking.

7. As soon as they begin to boil, foam will appear, it must be removed. In this case, the fire should be medium, and the contents should not boil too much.

Otherwise, the broth will turn cloudy.

8. The foam was removed, you can immediately put the chopped carrots into the pan. Boil everything together for 15 minutes.

9. Prepare vermicelli, it is better if it is small. Our soup is already quite thick, so we will not thicken it even more. For the same reason, vermicelli is added quite a bit.

I didn’t have small vermicelli, something I didn’t keep track of, so I took spaghetti. Before putting it in the soup, I broke the long pasta into 4 pieces.

10. Cook vermicelli until tender. I won't give the time because I don't know which variety you will use. I cooked 6-7 minutes.

11. Taste the broth, if salt is not enough, then it can be added.

We do not add spices, pepper and bay leaf, so as not to interrupt the mushroom smell.

12. Turn off the soup, remove the onion and discard, and let stand with the lid closed for 5-10 minutes.

13. In the meantime, set the table. Put sour cream and cook greens.

Since mushroom soups turn out a little dark, especially from frozen mushrooms, I add a little greenery when serving to make the dish look beautiful. At the same time, it does not interrupt either the smell or the taste.

14. Pour the soup into bowls, season with fresh herbs and fresh sour cream.

The soup turned out very fragrant, appetizing and tasty.

And according to the following recipe, this first dish can be prepared from frozen champignons.

Frozen champignon soup with cheese

Mushrooms are of course good, fragrant and tasty on their own. But in combination with cheese, especially with melted cheese, it just turns out to be an “explosion of taste”.

Moreover, all today's recipes are a match for him.

Creamy taste combined with the most delicate champignons makes this soup simply unforgettable in taste.

And if you break through the contents with a blender, you will also get a delicious one. By clicking on the link, you will find another recipe for frozen mushrooms.

And also I would like to bring to your attention a very interesting recipe for mushroom soup from the site http://willcomfort.ru. I know many recipes for soups, but this is the first time I have met this one. And although it is prepared from fresh champignons, I think that it will turn out just as good from frozen ones!

Here are the recipes. All are simple and delicious, choose any and you can't go wrong!

Cook and eat healthy.

Bon Appetit!

Delicious frozen mushroom and potato soup

With this recipe for frozen mushroom soup, you can make two liters of a great aromatic treat. If you want to cook a larger portion, increase the amount of food according to the proportions.

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

Peel the onion from the husk and chop finely.

Peel and grate the carrots or chop into thin rings.

Peel the potatoes, cut into not very large pieces and put in boiling water.

Fry onions and carrots in a pan in a small amount of vegetable oil. It is not necessary 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.

It remains only to bring the soup to readiness for another 15-20 minutes and you can serve it to the table. Before serving, you can add a little greens and sour cream.

Mushroom soup from frozen mushrooms with beans is prepared very simply and does not require special preparation of products. The exception is dry beans, which will need to be soaked in advance. Place the beans in a comfortable bowl or deep plate and cover with cold water. Leave for 6-8 hours, after which you can start preparing soup or other bean treats.

To prepare the soup you will need:

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

Put the washed soaked beans in a 2-3 liter saucepan and cover with water. Put on medium heat and cook until tender for 30-35 minutes.

When the beans are well boiled, add frozen mushrooms - they can be dipped into the soup immediately from the freezer without defrosting.

Peel carrots and onions and cut into small pieces. Add vegetables to frozen mushroom soup, salt a little 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. One part should be used to add to the soup during serving, the other will need to be added to the soup as soon as it is cooked.

Ready soup is best served at the table not immediately - let it brew a little.

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 lower the frozen mushrooms into 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 all the vegetables are chopped into small pieces or grated. Peel 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 so that they soften. Put the potatoes, carrots and onions in the mushroom soup and cook until tender.

Pour a little vermicelli into the almost ready soup, mix, bring to a boil and cook for another 3-4 minutes.

Add salt and spices to taste and serve.

Fresh or frozen mushroom soup with onions is a very simple, but incredibly tasty and aromatic dish.

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

Mushrooms frozen or fresh - 300 gr
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 2 pcs
Salt and pepper - to taste
Fresh herbs - optional

Pour water into a saucepan, put frozen mushrooms in it and put on medium heat. If you are using fresh mushrooms, wash them first, cut into not very large pieces and also put in a pot of water.

Peel the potatoes, cut not very large and put in a boiling soup.

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

Add the fried onion 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 grits

To diversify your daily diet, you can cook a delicious and very satisfying 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, it will need to be washed well and soaked in advance in a small amount of water. Buckwheat or wheat groats can be added without additional preparation and soaking.

Put frozen mushrooms in a saucepan, pour water over them and put on 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 arbitrarily - into cubes or rings. Add the grits to the boiling soup and cook over medium heat until tender. It remains only to put potatoes, carrots and onions in 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 boil for a few minutes.

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

Before serving, sprinkle hot soup with herb grits and add a spoonful of sour cream, mayonnaise or yogurt. Bon Appetit!

As for Russian cuisine, any soups in it, without exception, are first courses in every sense of the word. And the vast forest expanses of Russia are the richest source of "forest bread", as mushrooms are often called.

From the first warm spring thunderstorms to the very frosts, mushroom pickers walk along the forest paths in search of their collecting happiness - a craft known to mankind since ancient times. And the forest does not skimp, making it possible to stock up for future use with mushrooms and saffron mushrooms, butterflies and mushrooms, milk mushrooms and chanterelles, aspen mushrooms, volnushki, champignons.

Mushrooms are salted and pickled, dried and fried, stewed and boiled. Modern capabilities allow you to make blanks by freezing. Mushrooms can be frozen boiled, raw or fried. Mushroom soup from semi-finished products is cooked much faster.

Mushroom soup from frozen mushrooms - general technological principles

Speaking about the technology of mushroom soup from frozen mushrooms, first of all, let's pay attention to the main component - mushrooms, and only then we will talk about soup.

Mushrooms are not plant or animal food. In food, as in nature, they occupy a special niche. And not only because of the precautions in their use, which, perhaps, have already been said many times and enough.

Mushroom dishes in Orthodox Lent replace meat products. For example, minced mushrooms with the addition of garlic and some spices taste little different from minced meat made from meat. Mushrooms quickly saturate the body without creating problems to combat excess calories. But, at the same time, mushroom soup can be a high-calorie dish, depending on the method of its preparation. And this - main secret of the product.

It is worth noting that mushrooms contain proteins and carbohydrates. They also contain sugar, fats, amino acids. Mushrooms are a source of vitamins, calcium, potassium and iron. Good news: in the chemical composition of mushrooms there is no cholesterol, which the human body produces in abundance without additional stimulation. It is surprising that vitamins, proteins and other elements are contained in absolutely the same amount in a large and small mushroom, and the difference in size lies in the volume of water contained in them. So it does not make sense to wander through the forest in search of a large mushroom. In addition, the largest specimens have a looser structure, which can affect the quality of their culinary processing, and worm mushrooms are more common among them.

Now about the main secret of mushrooms: To do this, let's go a little deeper into the question of the structure of the molecules of the fungus.

Depending on the method of mechanical cooking, all this rich chemical composition can either be completely absorbed by the body, or become a ballast that complements the volume of the rest of the ingredients of the dish. Valuable elements are contained precisely inside the molecules, covered with a strong outer shell. Therefore, if mushrooms are the main ingredient of the dish, then they need to be crushed, at least partially. But for diet food, in order to cause a feeling of satiety in the stomach, large cuts are enough, or if the mushrooms are small, then you can not cut them at all.

The next question is combination of mushrooms with other products. The main difference between the mushroom dish is the smell of mushrooms. Therefore, if you want to preserve the unique aroma of the forest, then do not be zealous with spices. Put aside seasonings with a very spicy and persistent smell. Very carefully, to only emphasize the smell, add bay leaves, dill, parsley, garlic and onions to the soup. Enhance and especially emphasize the mushroom aroma of dairy products. Mushrooms do not contain acid, and to give the appropriate taste, they can be seasoned with sour cream. But remember that chopped mushrooms with sour cream are high-calorie foods. You can, to give a sour taste, use tomato paste or dry white wine.

Mushrooms are most harmoniously combined with potatoes, buckwheat, rice and beans. From meat, choose poultry, pork, liver for mushrooms.

For the preparation of mushroom dishes, it is possible to use different types of mushrooms.

It will be very useful to use dry mushroom powder, which will enhance the flavor of the dish.

If it is necessary to emphasize the presence of mushrooms in the soup, then you can chop some of them so that the dish acquires a higher nutritional value, and put the second part whole (small mushrooms) or cut into slices, or in half lengthwise. Need to consider that mushrooms are significantly reduced in size during cooking, as they consist mainly of water, which will evaporate during the cooking process. Therefore, slicing mushrooms should not be done too small.

Now let's pay attention to the ways of freezing mushrooms, which are important for the first dish of frozen mushrooms.

Fried or boiled frozen mushrooms do not need additional processing, so they can be added to soups, dipped in boiling water, directly frozen. At the same time, they should not be cooked for a long time. Raw frozen mushrooms are boiled for at least 40 minutes in total, but the water is drained twice. After pre-treatment, they are washed and used for frozen mushroom soup.

In cases where mushrooms are bought in a supermarket, it is unlikely that poisonous ones will come across among them, but you should still pay attention to the packaging: mushrooms cannot be re-frozen. Therefore, if the package is covered with ice, this means that the freezing mode has been violated, and such a product is not worth buying. For the same reason, mushrooms are frozen in small portions, for each use as needed. If thawed fresh mushrooms were not cooked immediately, then it is better to throw them away.

Of all the known methods, it is most often used for mushroom soups. hot soup technology:

Based on a clear broth of meat, vegetables and mushrooms. Porcini mushrooms and champignons are suitable for concentrated mushroom broth. After cooking, the broth is clarified by straining, stretching. Sometimes, to obtain a clear broth, it is enough to pre-soak the main ingredient and timely remove the foam formed during the cooking process. In this case, the initial stage of cooking should take place on low heat. It is possible to freeze the broth, which also allows you to quickly prepare soup according to any recipe. To do this, the chilled and strained mushroom broth is poured into small containers, on which sealed plastic bags are first put on. By the way, you can make any broth perfectly transparent using the method of freezing it. To remove various impurities, it is enough to put a frozen briquette in gauze, rolled up in several layers, and wait until the liquid melts and flows out through the filter. It is also convenient to use disposable towels for this purpose. After filtering, the frozen broth is used for soups as usual.

Soup filling, using sautéed vegetables, tomato supplements, with or without flour.

thickened soup, in which, according to technology, flour, eggs or dairy products, or a mixture of these components are used for thickening.

Roasting technology for the preparation of mushroom soups is used quite often. In particular, this method is recommended if all the liquid has not been removed from the mushrooms during freezing. In the process of roasting mushrooms, this freezing defect is easily eliminated. And fried mushrooms acquire a more interesting taste, especially if they are cooked by frying in butter.

To prepare soup puree or cream great effort or special knowledge is not required - it is enough to use a blender or other technique that can turn any soup into a creamy mass. In this case, you can cook each ingredient separately, then combining them in a blender, or cook the soup in any of the listed ways, making sure that the ratio of thick and liquid mass is approximately the same: this will achieve the density required for puree soups or creams .

The liquid base for mushroom soup can be meat, mushroom or vegetable broth (including frozen), as well as milk or cream. Mushroom soups are also prepared on fish broths, but at the same time you have to choose which flavor to give preference to - fish or mushroom.

Mushrooms in the soup can be used both as the main ingredient and as an additional one.

Recipe 1. Mushroom soup from frozen mushrooms, potato with cream - cream soup

Composition:

Boiled potatoes - 450 g

Fried champignons, frozen 450 g

Cream, hot 1.25 l

Water 200 ml

Mushroom seasoning - 50-70 g

To serve - dill greens.

Cooking:

Ready-made, fried mushrooms are thawed by steaming in a saucepan, adding mushroom seasoning to enhance the flavor. Combine them with boiled potatoes and beat with a blender for a homogeneous mass. Boil the cream and pour it hot into the thick potato-mushroom mass in parts, without stopping whipping. If necessary, salt the puree and season with spices. Serve in tureens, hot, garnished with chopped dill.

Recipe 2. Mushroom soup from frozen mushrooms with tomato dressing

List of ingredients:

Potato - 300 g

Flour for sauteing - 25 g

Carrots - 150 g

Oyster mushrooms, raw, 300 g

Tomato paste - 50 g

Mushroom powder for flavor enhancement

Onion - 100 g

Meat broth (or mushroom) - 2 l

Oil, refined

Greens, spices and salt

Water - 2.0 l

Cooking:

Boil chopped, frozen oyster mushrooms for ten minutes. Drain the water, wash the mushrooms under running water and pour the prepared broth (optional). After the broth with mushrooms boils, you need to reduce the heat and add the prepared vegetables in turn.

While the mushrooms are cooking, peel the onions, potatoes and carrots. Pour the diced potatoes into the boiling mushroom broth. Pour chopped onions into a frying pan with hot oil and fry until transparent, then add grated carrots, sauté until soft and pour about a glass of mushroom broth combined with flour and tomato paste. Pour passerovka into a saucepan with broth, add bay leaves and salt. After ten minutes, remove the pot of soup from the stove. Garnish with herbs when serving.

Recipe 3. Mushroom soup from frozen mushrooms, with zucchini

Composition of products:

Milk 0.45 l

Zucchini, white - 250 g

Low-fat sour cream (15%) - 120 g

Oil, refined (for browning)

Onion - 200 g

Boiled champignons, frozen - 0.5 kg

Water (or meat broth)

Carrot 150 g

Greens, spices, mushroom paste

Cooking:

We put the pots in the oven at a temperature of 50 ° C, for heating. We grate the carrots, defrost the mushrooms and cut them into not too thin slices, chop the onion with a knife. Saute carrots in hot oil first, then onions. Pour mushrooms into browned vegetables and simmer. Then spread the grated zucchini and pour milk and salt. We spread the contents in pots and pour hot broth or boiling water on top. Add sour cream to all the pots and put them in the oven, heated to 210 ° C, for about half an hour. Before serving, directly in portioned pots, season with green parsley.

Recipe 4. Mushroom soup from frozen mushrooms, lean, with white beans

Composition of products:

Water - 2.7 l

White, small beans 400 g

450-500 g fried mushrooms

Garlic - 1/2 medium head

Melted butter 50 g

Oil, olive 100 ml

Dried mushrooms (powder)

Chile 1 pc.

Bay leaf, spices

fresh parsley

Cooking method:

Soaked beans (it is desirable that she stood overnight) boil. Season with two bay leaves and salt. Half of the boiled beans should be slaughtered and put back into the pan. Crush the chili pepper and 2 medium cloves of garlic and fry in hot oil. After they become golden, they need to be taken out and thrown away, and fry the mushrooms in this oil and add them to the bean broth. Boil everything together for another 10 minutes, Add a couple more cloves of chopped garlic, parsley and black pepper.

Recipe 5. Mushroom soup from frozen mushrooms, with tomatoes

Composition of products:

Broth, meat 2.0 l

Peeled potatoes - 200 -300 g

Garlic 2 cloves

500 gr. mushrooms

2 pcs. red tomatoes (large)

200 g boiled chicken fillet

Refined oil (for frying)

Spices, salt

Cooking:

Pour a little oil into the pan so as to cover its bottom, throw onion, chopped garlic, fry them until transparent. Add chopped mushrooms, salt and pepper. Then add peeled, chopped tomatoes and sauté for a few minutes. Then put the diced potatoes and chicken into the same bowl, pour in the broth, bring to the desired taste and until the potatoes are ready.

Recipe 6. Mushroom soup from frozen mushrooms, in a bun

Composition:

5 pieces. rye buns

500 ml heavy cream

Hard cheese, Dutch type 200 g

600 g frozen chanterelles (boiled)

600 g potatoes

Garlic - to taste

Sesame (for sprinkling)

Salt, mushroom powder

Cooking:

Cut potatoes into cubes and boil. Mushrooms are fried with onions and added to potatoes. Drain the broth and beat the potatoes with mushrooms with a blender, then add the warmed cream. The upper part is cut off from the bread, which will then become a “lid”, take out the crumb. Do not thoroughly clean the roll: the bottom should not be damaged. Put the rolls on a baking sheet and send them to the oven, heated to 180 C. It is necessary that the rolls are browned and dried. Mix garlic and vegetable oil and grease the middle of the roll and the “lid” with the mixture. Pour the soup into rolls, sprinkle with cheese on top, cover with a “lid” sprinkled with sesame seeds on top, and you can serve.

Recipe 7. Mushroom soup from frozen mushrooms, with cheese

Composition:

Frozen champignons (raw) 0.5 kg

Potato 400 g

Cheese, processed 4x50 g

Carrot 100 g

Pepper, salt

Oil (for sauteing)

Cooking:

Boil diced potatoes. When the water boils, pour the grated processed cheese and mix it very intensively. In order for the cheese to melt well, you should choose good quality cheeses. Defrost the mushrooms, chop and set them to fry until the water has completely evaporated. When the moisture has evaporated, season, if necessary, with pepper and salt. Separately, sliced onions and grated carrots should be sautéed. Pour the prepared vegetables and mushrooms into the pan and let it boil for another 5-10 minutes.

Recipe 8. Mushroom soup from frozen mushrooms, with rice in chicken broth

Composition:

Frozen mushrooms, fried 450 g

Broth 2.7 l

Potatoes 300 g (2-3 pcs.)

Steamed rice 100 g

Greens, mushroom paste

Flour and butter for browning - 30-40 g each

Sour cream 50-75 g

Milk 250 ml

Bay leaf

Cooking order:

Throw pre-soaked rice into boiling chicken broth, along with potatoes, cut into small cubes. When the rice and potatoes boil, put the mushrooms into the pan. Fry the chopped onion in a pan, adding flour, and then sour cream and milk. Transfer the prepared dressing to the soup pot and bring to a boil. Season the soup with spices and salt. When serving, decorate each serving with green parsley leaves.

Frozen Mushroom Soup - Tricks and Useful Tips

The assortment of soups with mushrooms can be made more diverse with the help of dried fruits. Prunes and dried apricots are excellent for mushroom soup made from frozen mushrooms.

For edible soup mushrooms, use tubular mushrooms with a dense texture.

If you are harvesting mushrooms for the winter on your own, then remember that they must be collected away from the city, from the highway, as they absorb all the pollution from the soil, air and water. When picking mushrooms, unknown species, or those that you doubt, must be decisively bypassed, without even touching them with your hands. The best time to harvest is early morning when both the mushrooms and the ground are covered with dew.

You should buy mushrooms only in retail chains that have certificates. In no case do not use the services of unfamiliar sellers in the market. Sort the mushrooms again before cooking to make sure they are safe.

For mushroom broths, only porcini mushrooms or champignons are suitable.

Prepare a powder from dried porcini mushrooms and store it in a tightly sealed container. Then you don’t have to buy a special mushroom seasoning containing salt and preservatives, and mushroom dishes will always turn out fragrant, as if frozen mushrooms were just brought from the forest.

Soak dried mushrooms in salted milk. They will swell and acquire a fresh smell.

Try to always choose young mushrooms with an unopened hat. Under it are spore-bearing plates or a sponge, into which sand and insects fall when the cap is opened. This saves time when processing mushrooms.

Mushrooms contain almost no acid and sugar, so a small amount of these products will improve the taste of a mushroom dish.

Try to avoid over-consumption of mushrooms: they are difficult to digest, even when cooked properly and very tasty.