Frozen mushrooms retain the taste and benefits of fresh forest products. And if you cook soup from them, the aroma wafting through the apartment will remind you of the beautiful autumn days when, with baskets in our hands, we indulged in the delights of a quiet hunt. Almost all mushrooms tolerate freezing well, and the capabilities of modern freezers make it possible to prepare a large number of briquettes for future use, providing for the family for the whole winter.

We didn’t manage to prepare our own, so we go to the store for oyster mushrooms and champignons, since caring producers give us the opportunity to indulge in gastronomic joys all year round.

You can prepare the soup from pre-frozen buttered mushrooms, honey mushrooms, chanterelles, noble boletus, boletus and boletus.

I hope you first boil the forest products before freezing? Most of the proposed cooking options take this point into account, and the cooking time is significantly reduced. If you put fresh forest products in the freezer, you can use my recipes, but in this case, put the briquettes in the soup at the beginning of cooking. Meet the most delicious and simple recipes first course, choose, and please your loved ones.

Mushroom soup from frozen porcini mushrooms - step-by-step recipe

The simplest recipe for preparing a first course from pre-boiled and then frozen mushrooms. Instead of white ones, you can take any other forest gifts - honey mushrooms, boletus.

You will need:

• Porcini mushrooms – 350 gr.
• Potatoes – 500 gr.
• Carrot.
• Onions - a couple.
• Butter – 30 gr.
• Dill - sprig.
• Pepper, basil, salt.

Step-by-step recipe with photos:

Thaw the mushrooms (however, if you did not immediately chop them coarsely when freezing them, then you can add the gifts of the forest by skipping this process).

Rinse the workpiece and place it in boiling water. After boiling, skim off any foam that appears. Cook for about an hour.

At the same time, peel the potato tubers and cut into cubes (straws).

Chop the onion into small cubes and coarsely grate the carrots.

After cooking for an hour, add chopped vegetables - carrots and onions - into the broth.

After boiling, throw in the potatoes.

Cook for 10 minutes. See if the soup is too thick, add a little boiled water. Season with salt and adjust the taste for salt.

If foam appears, remove it. Continue cooking for another 10 minutes. then add spices from the list. Put a piece of butter because our mushroom soup without frying.

Let the dish boil vigorously, turn off the burner. Without opening the lid, let the soup sit for a while, then take a sample.

The most delicious frozen mushroom soup with cream and melted cheese

Amazingly tender soup with a creamy taste. I think the recipe is one of the best. Mushrooms boiled until frozen are also used here.

Take:

• Potato tubers - a couple of pieces.
• Forest mushrooms – 200 gr.
• Cream, heavy - 100 ml.
• Carrots, onions - 1 pc.
• Processed cheese – 90 gr.
• Sunflower oil - a large spoon.
• Salt pepper.

How to cook:

1. Boil water in a saucepan and add the diced potatoes. After boiling, reduce the heat.
2. Fry the chopped onion in oil; when it becomes transparent, add shavings of grated carrot. Fry until beautifully golden.
3. Add mushrooms to vegetables and cook together for 10 minutes.
4. When the potatoes are ready, transfer the frying to the pan. Salt and pepper.
5. Cut the cheese (as desired) and place it in a saucepan.
6. Then pour in the cream. Boil the broth and turn it off immediately. Be sure to let the dish brew. Place the dill directly on the plate.

Mushroom soup - a simple recipe with chicken and barley

Porcini mushrooms, boletus mushrooms, and champignons are best suited for cooking soup. The dish is light and rich. Take frozen mushrooms with preliminary boiling. If they were prepared fresh, put them to cook along with the pearl barley.

• Mushrooms – 300 g briquette.
• Chicken legs – a couple.
• Pearl barley – ½ cup.
• Bulb.
• Potatoes – 5-6 pcs.
• Sunflower oil, bay leaf, pepper, salt, herbs.
• If you can’t imagine the first dish without carrots, include it in the composition.

How to cook:

1. Rinse the cereal in advance and soak it in hot water for an hour and a half.
2. At the same time, remove the mushrooms to defrost.
3. Place pearl barley in cold water and let it boil. Add chicken legs. When the broth boils, skim off the foam.
4. Cook for a quarter of an hour, add potatoes, cut into strips.
5. While the soup is cooking, fry the onion until translucent. Add mushrooms to the pan and simmer together for 8-10 minutes.
6. Place the mushrooms in a saucepan, season with pepper, add salt, and adjust the taste of the dish.
7. Check the grains and potatoes for doneness. Keep in mind that even after the end of cooking, the cereal continues to boil. Therefore, do not wait for the grains to become completely soft.
8. Pour in the chopped herbs, remove from the stove and let stand for a while.

Video recipe for mushroom soup with vermicelli

How to make puree soup from frozen porcini mushrooms

A light, delicate soup with an exquisite taste, it cooks surprisingly quickly, especially if you freeze already cooked white ones. Instead of forest mushrooms It is permissible to take champignons.

Required:

• Porcini mushrooms – 500 gr.
• Potatoes – 3 tubers.
• Bulb.
• Cream, fat 30% – 150 ml.
• Butter - a piece.
• Salt.
• Water – 1.5-2 liters.

How to cook:

1. Melt butter in a frying pan. I insist on creamy because it will give the first dish a delicate taste. Add the diced onion and cook until soft.
2. Add the briquette of mushrooms (they may not be defrosted), continue cooking over moderate heat until all the liquid has evaporated.
3. At the same time, peel the potatoes and cut them as desired.
4. Place in boiling water. If you want to end up with a very thick puree soup, pour in one and a half liters of water. As you proceed, the thickness of the dish can be adjusted by adding a little liquid.
5. Boil the potatoes for about 10 minutes. When the cutting is cooked, pour 0.5 liters of vegetable broth from the pan.
6. Add mushroom dressing to the pan. Cook for 5-8 minutes.
7. Remove from the burner and use a blender to puree the contents of the pan.
8. Return to the stove and wait until it boils. Pour in the cream while stirring the puree.
9. Now be careful, because you need to add the poured broth, and thereby adjust the thickness of the puree. Pour in a little at a time, stir and decide whether to add a little more.
10. Bring the puree to a boil, add salt. Stir and turn off the gas.

Frozen mushroom soup with meat in a slow cooker

Any representatives of forest gifts are suitable - boletus, chanterelles, white mushrooms, honey mushrooms. If you only have champignons in the bins of your freezer, feel free to use them - the cooking technology will not change.

Ingredients:

• Pork meat – 300 gr.
• Water – 2 liters.
• Mushrooms – 300 gr.
• Big carrot.
• Potatoes – 400 gr.
• Butter – 100 gr.
• Bulb.
• Greens, pepper, bay leaf, salt (small spoon).

Preparation:

1. Cut the meat into small pieces and place in a slow cooker. Fill with water. Set the “Cooking” mode for an hour.
2. During this time, the mushrooms will have time to defrost. Drain off excess water and chop if you froze whole mushrooms.
3. Peel the vegetables. Finely chop the potatoes and onions. Coarsely grate the carrots.
4. When the timer goes off, take out the multi bowl meat pieces, pour the broth into another pan.
5. Place butter in a bowl, melt, add chopped vegetables.
6. Fry using the “Fry” function. Add mushrooms to the vegetables and continue frying for another 10 minutes. However, you can fry mushrooms and vegetables separately in a frying pan.
7. Set the multicooker to the “Cooking” mode, pour the broth into the bowl and add the meat pieces. Close the lid, cook for 30 minutes.
8. Pepper the soup and add the rest of the spices. Add another 10 minutes to the same cooking time.
9. Then put on heat and hold for the last 10 minutes.

Frozen honey mushroom soup in chicken broth with rice

The recipe will come in handy if you decide to cook a dish with noodles. You just need to add the noodles a little later than the rice, as they boil faster.

Take:

• Broth – 2 liters.
• Rice – 100 gr.
• Honey mushroom briquette – 400 gr.
• Potatoes – 3-4 pcs.
• Big onion.
• Sunflower oil, pepper, herbs, salt.

How to cook:

1. If you don’t have ready-made broth, fill the kritsa with cold water and let it cook. Cook for 10 minutes after boiling, add washed rice cereal. Cook for 7-10 minutes.
2. Peel the potatoes and cut them into strips. Serve with rice.
3. After 5 minutes, place the honey mushroom briquette into the pan (no need to defrost).
4. At the same time, make a dressing of onions and carrots by frying them in a frying pan.
5. Transfer the dressing to the broth, add salt and spices.
6. Continue cooking until the rice and potatoes are cooked. The greens can be added directly to the pan, but it is better to put them on the plate.

Video recipe for mushroom hodgepodge with honey mushrooms

I couldn’t find a video with a recipe for hodgepodge of frozen mushrooms. I offer a dried option, but the technology is so similar that you can easily prepare the soup. Bon appetit!

Mushroom soups usually peak at the end of summer and beginning of autumn. When does mushroom season begin? When they have collected baskets full of mushrooms, mushroom pickers and mushroom lovers prepare soups and fry potatoes with mushrooms, filling their kitchens with magnificent aromas.

Fresh mushrooms are undoubtedly very good, but don’t wait until mushroom time comes, you can make excellent mushroom soup from frozen mushrooms. After all, mushrooms tolerate freezing well and practically do not lose their taste.

Today, refrigerators allow you to freeze huge quantities of mushrooms almost instantly. And retail chains are always ready to please us with frozen mushrooms different types from champignons to honey mushrooms and chanterelles. So you can find mushrooms all year round without any problems.

The recipe allows you to prepare soup not only from frozen mushrooms, but also from fresh ones. I use frozen champignons in the recipe. A friend who grows mushrooms brought them to me. No, of course, he brought them fresh, but there were simply too many, so I had to freeze half of them so that they wouldn’t go to waste, and then it was their turn.

Ingredients:

• 300 grams of frozen mushrooms.
• 6-7 pcs. potatoes.
• 1 carrot.
• 1 onion.
• 1-2 pcs. bell pepper.
• Vegetable oil.
• Salt, pepper, seasonings to taste.

Cooking process:

1. I’ll start preparing mushroom soup by boiling potatoes. I’ll peel it, cut it into strips and let it cook over low heat. For this amount of ingredients, 1.5-2 liters of water will be enough.

2. I will do the onion as follows. I will peel it, cut it into two halves and rinse it well under water. If I wash it this way, I almost always cut it without tears. And for today’s soup I will cut the onion into small cubes.

3. Peel the carrots and cut them into thin strips. You can simply grate it. I just have time, so I’ll cut it.

4.Well, of course, the next step is to prepare the frying for our soup. Pour vegetable oil into a frying pan and put it on the fire. As soon as the oil warms up, I throw in the onions first, and after 1-2 minutes I add the carrots.

5.Onions are sent first as they take longer to fry than carrots. Simmer the onions and carrots together for about 4-5 minutes.

6. Before freezing, the mushrooms were cut into small cubes and packaged in small batches. Just enough for one pot of soup. When the water with potatoes boils, I take out a batch of mushrooms and put them in boiling water. No defrosting.

7. So if you defrost, mushrooms lose a number of their advantages, their shape and taste. And when defrosted in boiling water, the taste remains in the soup.

8.Afterwards, I wait for the water with mushrooms to boil and skim off the foam that appears from the mushrooms. Next, I cook the mushrooms and potatoes for 15-20 minutes.

9. While the mushrooms are cooking, I’ll finish frying. I add onions and carrots bell pepper. If you eat fresh it is very good, but if not you can also use frozen.

A little advice: if mushroom soup is prepared from fresh forest mushrooms, you do not need to add bell pepper. Because it can overpower the taste of mushrooms with its aroma. And since we are cooking today from frozen ones, bell peppers will enhance the taste of frozen mushrooms.

10. It remains to add the last ingredient to the frying. This is broth. I add 3-4 tablespoons mushroom broth cover with a lid and simmer the vegetables in the broth until soft.

Potatoes and mushrooms are completely ready. I add vegetables to the pan, stir and taste for salt. Cover with a lid and cook over low heat for another 5 minutes.

Mushroom soup made from frozen mushrooms is ready, enjoy your meal.

How to cook mushroom soup in a slow cooker video

Frozen mushroom soup with meat and vermicelli

We can say that this sou should turn out to be richer for you. Since we will not cook it from mushrooms alone, but also with the addition of meat and noodles. A kind of heroic rich soup.

One little tip before cooking. This mushroom soup can be prepared in two versions, with and without frying. In the first option, the soup can be cooked and later it can be reheated, but in the first option, where the vegetables are not fried, it is better to cook it at once. We cooked it and ate it all right away.

Ingredients:

• 300-350 grams frozen mushrooms.
• 250 grams chicken meat. (any is possible)
• 3-4 potatoes.
• 1 carrot.
• 1 onion.
• 50 grams vermicelli.
• Salt and pepper to taste.

Cooking process:

1. Since we are cooking with meat, the first thing we do is let the meat cook and deal with the rest of the products. Cook chicken broth according to the following scheme.

First wash the meat and place it in a pan of water. As soon as the water in the pan boils, drain it and add new water. After this action, we will not have to constantly skim the foam from the broth. Continue cooking the chicken after the water boils for 15-20 minutes.

2. Peel the onion, cut into 4-5 parts and send to the broth to cook along with the meat.

3. Peel the potatoes and cut them into cubes or chunks.

4. Peel the carrots and chop finely. As in the previous recipe, you can simply grate the carrots.

5. While we were preparing the food, the meat was cooked, now dump all the potatoes into the pan.

6.When the water boils after adding the potatoes, let it cook for literally 2-3 minutes and you can add the frozen mushrooms.

7.Keep an eye on the soup because when the water with mushrooms starts to boil, foam will be released abundantly and you need to get rid of it. Cook the mushroom soup over medium heat, but at a steady boil.

8.After 10 minutes of steady boiling, you can add carrots to the soup. Stir and cook for another 10 minutes.

9.We still have noodles left that need to be put into the pan. Before adding the noodles, check the thickness of the soup. Because if you add a lot of vermicelli, the soup will turn out to be too thick since the vermicelli will increase in size during cooking.

Add vermicelli, mix and taste for salt. Cook the mushroom soup until the vermicelli is ready and turn off the heat under the pan completely.

10. After preparing the soup, it is advisable to remove the onion pieces and leave our mushroom soup with the lid closed for 5-10 minutes so that it can rest and brew well.

Before serving, you can garnish with finely chopped herbs. Bon appetit.

Frozen porcini mushroom soup with semolina

The porcini mushroom is known to be considered the king of all mushrooms, both in growth and taste; it differs significantly from its counterparts. And that’s why frozen white mushrooms make excellent first and second courses. And since today we are preparing soups, we will prepare soup from frozen mushrooms with the addition of semolina, colloquially called semolina.

Ingredients:

• 350-500 grams frozen mushrooms.
• 2 carrots.
• 3-5 potatoes.
• 2 onions.
• 1 tablespoon of semolina.
• 50 grams of butter.
• Salt and pepper to taste.
• 1-2 bay leaves.
• Sour cream.
• Greens (dill, parsley, cilantro, green onions to choose from).

Cooking process:

1. Place a pan on the stove, pour a little salt into the water and wait for the water to boil. As soon as the water boils, I send the mushrooms to cook. I cook for 5-7 minutes.

2. While the mushrooms are cooking, I peel the potatoes, cut them into cubes and send them to the mushrooms.

3.Chop the onion and carrots. I'll cut the onion into rings and grate the carrots.

4.Fry vegetables on vegetable oil until golden brown.

5. After the potatoes are cooked, add the frying to the soup. I mix everything well.

6. Add salt to the desired state, bay pepper and semolina.

When you add semolina, be careful not to form small lumps. This can be avoided if you constantly stir the soup when adding semolina, but semolina should also be added in a thin stream. Then you will succeed without lumps.

7.After adding the semolina, cook the soup over low heat for another 5 minutes.

8.Then turn off the heat, cover the soup with a lid and let it rest for 5-10 minutes.

9. Serve the soup with sour cream and decorate with herbs. Bon appetit.

Mushroom puree soup with cream of frozen mushrooms

Many of us simply love puree soup with the addition of cheese or cream. Mushroom puree soup warms up very well and creates coziness in the house.

Ingredients:

• 350 boiled potatoes.
• 400 frozen mushrooms.
• 1 onion.
• 1 liter of cream.
• Mushroom seasoning.
• Vegetable oil.
• Dill for decoration.

Cooking process:

1.Yes, we need boiled potatoes. Therefore, you first need to clean it and boil it.

2. While the potatoes are cooking, defrost the mushrooms and lightly fry them in vegetable oil.

3. We take the mushrooms out of the freezer (you can take the mushrooms out in advance and defrost them), defrost them and put them in a frying pan.

4.Add finely chopped onions to the mushrooms.

5.Fry the mushrooms with onions and transfer to a bowl for chopping using a blender.

6. The potatoes are cooked, make mashed potatoes from them.

7.Add mushrooms chopped in a blender to the puree.

8. You need to boil the cream and add it to the mushroom puree and use the blender again for a little while.

9.If necessary, add salt and mushroom seasoning to enhance the taste of mushrooms.

Mushroom soup puree from frozen mushrooms is ready to be served in small cups, garnished with a sprig of herbs. You can also serve a handful of crackers separately. Bon appetit.

Mushroom soup made from frozen mushrooms with rice and chicken broth

Ingredients:

• 450 frozen mushrooms.
• 2 liters of chicken broth.
• 2-3 potatoes.
• 100 grams of rice.
• 2 onions.
• Greenery.
• Vegetable oil.
• 2-3 tablespoons of sour cream.
• 250 milk.
• Salt and pepper to taste.

Cooking process:

1.Rinse the rice and let it cook on chicken broth.

2. Cut the potatoes into cubes and add them to the rice.

3.5 minutes after the water boils, add the mushrooms into the pan with the rice and potatoes without defrosting.

4. Peel the onion, chop finely, place in a frying pan for frying. Fry the onion a little and add sour cream and milk, mix well and simmer for 2-3 minutes.

5.Add the resulting dressing to the pan when the rice, potatoes and mushrooms are completely cooked.

6.Add seasoning with salt and pepper and mix well.Boil for 5 minutes.

7. Before serving, decorate with herbs. Bon appetit.

Mushrooms are a versatile culinary product. They blend harmoniously with the most different ingredients, with all types of meat, vegetables and any variety pasta. They can be eaten fresh, pickled, fried, frozen and dried. These gifts of the forest are equally suitable for second and first courses.

TO beneficial properties mushrooms can be attributed to a high content of protein and vitamin E. This makes them filling, and the use of this product helps strengthen and grow nails and hair, increases the elasticity of the skin, returning it to tone, and normalizes the functioning of the thyroid gland.

Fresh mushrooms should not be stored in the refrigerator for a long time; consuming them after this can cause eating disorders. Drying will preserve them for a long time, but they lose a lot useful qualities. To preserve them, it is better to freeze mushrooms. They can remain in the freezer for quite a long time without losing their benefits.

There are many recipes for mushroom soups, and a considerable part of them are designed for preparing dishes using frozen mushrooms. Professional chefs say that it is best to use wild mushrooms. They have the most rich taste and aroma.

Ingredients

To prepare mushroom soup from frozen mushrooms, we will need:

• one and a half liters of clean water. Can be used for cooking meat broth;
• one large carrot;
• two or three bay leaves;
• two onions;
• four potatoes;
• two tablespoons of vegetable oil;
• greens if desired.

Cooking method

1. In a preheated frying pan, fry the mushrooms in oil without defrosting them first.
2. Place mushrooms in meat broth or water. Stirring regularly, bring the contents of the pan to a boil. Then reduce the heat and let the mushrooms cook for 15 minutes. Then you can add a bay leaf, it will complement the aroma of mushrooms well. The total cooking time for mushrooms after boiling will be about half an hour.
   Cooked with water, this soup is dietary dish and will find its place of honor in the child’s diet.
3. Peel the potatoes, after washing, cut and place in a saucepan. This is done about twenty minutes before turning off the fire. To make it more filling, you can add some cereal or pasta at this stage, but it depends on your desire. The soup turns out tasty and satisfying even without them.
4. Peel the onions and carrots. We wash them and then cut them. Onions can be diced, carrots can be cut into strips or three coarse grater. In the frying pan in which the mushrooms were fried, fry the vegetables until the onions are golden brown. This way they will be saturated with mushroom juice and aroma. Add the onions and carrots to a common pan about ten minutes before turning off the heat and add salt to the broth.
5. After turning off the soup, let it brew for 15 minutes.

It can be served without additives. But it goes well with sour cream and also with fresh herbs, which should be added to plates before serving.

You can also use beans in this recipe. To do this, 100-150 grams of the product should be left to soak in water overnight. It is placed first in the pan, about half an hour before adding mushrooms to the broth.

If noodles are used instead of pasta, they are added to the pan last, three minutes before turning off the soup. This time is enough for her to get ready. If you put it in earlier, it will boil over.

Mushroom soup with chicken breast

Chicken goes well with mushrooms. Soup prepared with chicken broth turns out rich and tasty. It is suitable for those on a diet, but who do not want to give up eating meat dishes.

Ingredients:

• one and a half liters of clean water;
• half a kilogram of chicken breast;
• 300-350 grams of frozen mushrooms;
• four potatoes;
• one large carrot;
• two onions;
• vegetable oil;
• greens if desired.

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

Frozen mushroom soup: a classic of the genre

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

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

Mushroom soup with beans

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

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

Oyster mushroom soup

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

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

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

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

Mushroom soup with semolina

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

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

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

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

Mushroom soup with chicken in a slow cooker

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

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

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

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

Video: how to prepare mushroom soup from dried mushrooms

Liquid first courses are a prerequisite 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 are an individual thing, but you can simply “tastefully deceive” a picky eater. The most famous case of such 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; when it came to food, the little tyrant preferred exclusively the sweet, delicious masterpieces of the court chef. Mother Anna of Austria personally prepared chicken for her son honey sauce: 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 the winter months, when summer is far away, but you want something tasty and unusual. This dish has a soft, delicate taste, 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. The taste is at the highest 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 spicy taste first course. 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, and seal hermetically in cling film, put in 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, vegetables, boil potatoes with spices, combine with mushroom and vegetable dressing, 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 will only diversify the dietary menu, 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. Cooking vegetable broth, bring the potatoes to a puree state. 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, greenery. 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.