Mushroom soup made from frozen porcini mushrooms is hearty and nutritious. White mushrooms are considered to be valuable gifts of the forest. They contain vegetable protein and a large amount of useful vitamins and minerals. Cooked on water, soup with mushrooms turns out to be dietary. It is given to children and included in the treatment menu.

Mushroom soup with frozen porcini mushrooms is prepared with the addition of vermicelli, various vegetables and cereals. It can be boiled in meat, chicken, fish, vegetable broth or just water.

Frozen mushroom soup is served hot, topped with cream and sour cream, croutons and crispbread.

Any spices intended for meat, vegetable dishes and soups are suitable for mushroom soup. Greens will emphasize the taste of mushrooms: saffron, green onions, basil and parsley.

Unlike dried mushrooms, which require pre-soaking, frozen mushrooms simply need to be gently thawed. To do this, it is better to use cold water, then rinse and get rid of excess liquid.

How to cook mushroom soup from frozen porcini mushrooms - 15 varieties

Delicious, rich, thick soup of porcini mushrooms. Fragrant soup is especially good in the cold season. The perfect first course for your lunch!

Ingredients:

• white frozen mushrooms - 400 g
• potatoes - 4 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• Bay leaf
• butter - 2 tbsp. l.
• salt.

Cooking:

Defrost mushrooms, cut into medium pieces, put in a saucepan with a thick bottom and fry in butter.

Chop the onion, cut the carrot into cubes. Send vegetables to mushrooms and fry until no mushroom liquid remains. Add salt and pepper.

Pour water into a saucepan. Cut the potatoes into cubes and add to the broth.

Cook until potatoes are ready. Add bay leaf. Serve soup with sour cream.

The soup will turn out rich and fatty if you boil it in meat broth or add boiled meat to it.

The soup is easy to prepare, but very tasty, satisfying and not greasy. A true culinary classic!

Ingredients:

• frozen white mushrooms - 800 g
• onion - 150 g
• potatoes - 200 g
• carrots - 150 g
• spices
• vegetable oil
• Bay leaf
• pepper
• salt.

Cooking:

Defrost mushrooms. Cut vegetables and mushrooms into pieces.

Put half the onions and carrots and all the potatoes in a pot of boiling water. Add bay leaf and spices to taste.

Fry the second half of vegetables and mushrooms in oil.

When the potatoes are soft, send the fry to the pan. Bring to a boil and salt to taste.

Do you like mushroom dishes? Then prepare a fragrant, nutritious, dietary and figure-friendly soup from frozen porcini mushrooms.

Ingredients:

• white mushrooms - 500 g
• green peas - 1 cup
• boiled barley - 250 g
• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 3 pcs.
• celery root
• parsley root
• garlic - 3 cloves
• Bay leaf
• fresh dill
• vegetable oil
• allspice peas
• black peppercorns
• salt.

Cooking:

Cut vegetables, parsley root and celery into cubes. Boil pearl barley. Defrost mushrooms.

Put celery and parsley roots into boiling water. After 10 minutes, add carrots and potatoes.

Fry the onion and mushrooms in a pan.

When the potatoes become soft, put the roast, boiled barley and green peas into the pan.

Add bay leaf, spices, chopped garlic and fresh herbs to the soup. Boil a little and remove from heat.

When serving, place sour cream in bowls.

Make a great “summer” soup of frozen porcini mushrooms in winter. The addition of dumplings improves the taste and makes it even richer and more nutritious. Family delight guaranteed!

Ingredients:

• onion - 1 pc.
• carrots - 1 pc.
• egg - 1 pc.
• milk - 3 tbsp. l.
• flour - 3 tbsp. l.
• pepper
• celery root
• fresh greens.

Cooking:

Defrost mushrooms. Cut vegetables into pieces.

Make dumplings: mix flour with egg and milk. Add some salt.

Put the celery root and spices into boiling water. Boil for ten minutes.

Fry onions, carrots and mushrooms in butter.

Take the celery root out of the pot and put the roast into the soup. Salt to taste.

After 10 minutes, put the dumplings with a teaspoon. Put chopped greens. Bring to a boil and remove from stove. The soup is ready!

It is very easy to prepare a light and at the same time nutritious soup. To do this, you need vegetables, porcini mushrooms, which will replace meat, and half an hour of time. Try it right now!

Ingredients:

• frozen mushrooms - 400 g
• semolina - 1 tbsp. l.
• carrots - 2 pcs.
• potatoes - 4 pcs.
• onion - 2 pcs.
• butter
• greenery
• salt.

Cooking:

Defrost mushrooms. Cut vegetables into cubes. Send mushrooms and potatoes to a pot of boiling water. Add salt and pepper.

Fry onions and carrots in butter. Put the roast in the soup when the potatoes are ready.

While stirring, add semolina. Bring to a boil, add chopped herbs.

Serve with sour cream.

Mushroom season is not coming soon, but do you want to feel the smell of summer? Take out the porcini mushrooms from the freezer and please the whole family with a fragrant soup.

Ingredients:

• chicken bouillon
• rice - 100 g
• potatoes - 3 pcs.
• bulb - 1 pc.
• carrots - 1 pc.
• pepper
• Bay leaf.

Cooking:

Defrost mushrooms. Cut vegetables: onions - into small pieces, potatoes - into cubes, chop carrots on a grater.

Put rice, mushrooms and potatoes in a pot with boiling chicken broth.

Fry onions with carrots. When the potatoes are cooked, lay out the fry. Add spices and salt. Bring to a boil and remove from heat.

Serve sprinkled with chopped herbs and nutmeg.

Onions with mushrooms can be fried not only in vegetable oil, but also in olive, corn, butter, margarine or fat.

Processed cheese gives the soup a special piquant taste and a pleasant white color. Definitely a must to cook!

Ingredients:

• white frozen mushrooms - 500 g
• processed cheese - 1 pc.
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 3 pcs.
• vegetable oil
• ground black pepper.

Cooking:

Defrost mushrooms.

Cut potatoes into cubes, put in a saucepan and cover with cold water.

Mushrooms, onions and carrots finely chopped. Fry in oil with salt and pepper.

Put the roast in a saucepan, bring to a boil and add the melted cheese. Bring to a boil, remove from heat and simmer for 10 minutes.

Serve with toasted white bread and sprinkle the soup with herbs.

There is one zest in this recipe that gives a special taste to the soup. We share our secrets with you.

Ingredients:

• frozen porcini mushrooms - 200 g
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 3 pcs.
• ground black pepper
• dill
• parsley
• vegetable oil
• salt.

Cooking:

Cut the potatoes into cubes and place them in a pot of cold water. Finely chop the onion, grate the carrots. Fry onions and carrots in oil.

When the potatoes boil, take the mushrooms out of the freezer and immediately, without defrosting, throw them into the water. Send the roast to the soup immediately after the mushrooms. Add salt and pepper.

Cook until potatoes are fully cooked. Serve with greens.

For this soup in autumn, the mushrooms need to be cleaned, cut into small pieces and frozen.

To make the soup more rich and rich, cook it in meat broth. Our recipe uses beef broth.

Ingredients:

• potatoes - 5 pcs.
• carrots - 1 pc.
• beef broth
• dill
• vegetable oil
• ground black pepper
• salt.

Cooking:

Defrost mushrooms.

Cut the potatoes into small pieces and put in a boiling broth

Grind mushrooms and send to potatoes. Salt to taste and pepper.

Grate carrots and fry in oil.

When the potatoes are completely ready, put the fried carrots and greens in the soup. Bring to a boil and remove from stove.

Soup can be served.

Mushrooms, fried in butter and flour, give the soup a special nutty flavor and thickness. Try it!

Ingredients:

• white frozen mushrooms - 300 g
• carrots - 1 pc.
• potatoes - 5 pcs.
• dill
• butter - 50 g
• ground black pepper
• flour - 2 tbsp. l.
• sour cream - 50 g
• salt.

Cooking:

Mushrooms defrost and chop.

Make a fry: fry the mushrooms in butter. Add flour and mix thoroughly so that there are no lumps. Add sour cream and simmer a little more.

Cut potatoes into cubes and send to boil.

When the potatoes are cooked put the frying. Add salt and spices. Boil and remove from fire.

Thick and fragrant soup can be poured into plates.

Soup with porcini mushrooms and pork ribs - what could be tastier? In addition, you can cook such yummy very quickly: the ingredients do not need to be fried.

Ingredients:

• white frozen mushrooms - 300 g
• pork ribs - 400 g
• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 6 pcs.
• fresh greens
• ground pepper
• salt.

Cooking:

Cut the pork ribs into portions, add water and put to boil.

Defrost mushrooms, cut into pieces and send to the meat.

Cut potatoes into cubes, add to meat and mushrooms. Salt.

Cut the onion into 4 parts, cut the carrot into strips. Send vegetables to soup.

When the meat and potatoes are cooked, remove the onion from the broth and discard.

Add greens. Bring to a boil and remove from stove.

The soup is ready to eat!

Very tasty and easy to prepare soup. You'll like it!

Ingredients:

• frozen porcini mushrooms - 500 g
• liquid processed cheese - 2 tbsp. l.
• potatoes - 6 pcs.
• onion - 1 pc.
• black pepper
• butter
• greenery.

Cooking:

Defrost mushrooms, cut into pieces and send to boiling water. Salt and cook for 15 minutes.

Cut potatoes into cubes and add to mushrooms.

Chop the onion and fry in butter. When the potatoes are ready, put the onions and pour in the cheese. Mix and remove from fire.

Let it brew and serve, sprinkled with herbs.

White mushroom soup is the most sumptuous of all soups. We definitely recommend cooking!

Ingredients:

• white frozen mushrooms - 500 g
• egg - 1 pc.
• potatoes - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• vegetable oil
• Bay leaf
• pepper.

Cooking:

Defrost mushrooms, cut into pieces and put to boil.

Cut vegetables: potatoes and onions - into cubes, carrots - into strips.

Fry onions and carrots.

Add potatoes and fried potatoes to a saucepan with mushrooms. Add salt and spices. Cook until potatoes are ready.

Beat the egg and pour into the soup, stirring. After 3 minutes, the soup will be ready. Serve with crackers.

Soup with frozen mushrooms is no different from soup with fresh mushrooms. Don't forget to stock up on porcini mushrooms in the fall!

Ingredients:

• frozen mushrooms - 500 g
• spinach - 100 g
• onion - 1 pc.
• garlic - 3 cloves
• carrots - 1 pc.
• cream - 500 ml
• butter - 50 g
• pepper.

Cooking:

Mushrooms defrost and fry in butter.

Chop onion, carrot and garlic and fry in oil. At the end add spinach.

Mushrooms and vegetable fry mix and beat with a blender.

Add cream and bring to a boil.

Serve with croutons or crackers. Sprinkle with herbs and seeds.

This gorgeous dish of porcini mushrooms in a pot is not difficult to prepare. The soup not only tastes great, but also looks beautiful.

Ingredients:

• white frozen mushrooms - 300 g
• cream - 150 g
• carrots - 1 pc.
• potatoes - 1 pc.
• white bread - 2 slices
• ready-made puff pastry - 500 g
• egg yolk - 1 pc.
• fresh parsley
• hard cheese - 70 g
• sesame
• spices
• salt.

Cooking:

Cut potatoes into cubes. Grate carrots. Send vegetables to a saucepan, pour water, add fresh parsley, salt and put on fire.

Mushrooms defrost and fry in oil. Put the mushrooms into a bowl. Add pieces of white bread, mix and cook for 10 minutes.

Pour in the cream and bring to a boil.

Put the finished dough on the table, sprinkle with grated cheese and roll out so that the cheese mixes with the dough.

Pour hot soup with cream into pots and cover with pieces of dough.

Lubricate the dough with beaten egg yolk, sprinkle with sesame seeds. Put in a hot oven and hold until the dough is fried.

Can be served at the holiday table!

To prevent the dough from falling into the pot, place wooden sticks on the neck of the pot.

If you love mushrooms, our recipes for easy-to-make soups will allow you to diversify the menu and fill your home in winter with the aroma of summer.

From time immemorial, mushroom soup has taken pride of place in Russian cuisine. Forests annually give a rich harvest of various mushrooms, each of which is tasty in its own way. That's why frozen mushroom soup or dried mushroom soup are the best and most convenient mushroom stock recipes.

Freezing is a wonderful way to preserve this product. In this case, mushrooms can be used at any time of the year (just defrost them) and do not stop pampering yourself and your loved ones with them.

Soups are best made from frozen mushrooms. If desired, the consistency of these dishes can be pureed. These are dense rich soups with an appetizing and inviting look.

At any feasts or meals, such a soup will come in handy - on weekdays it diversifies the well-established diet, and on holidays it will delight guests with its “forest” mood.

Thus, having made the necessary supplies in the summer, in the winter you can happily “gobble up both cheeks” mushroom soup.

If stocks have not been made, store products will always come to the rescue, champignons are especially common in this regard.

The recipe includes the mushrooms themselves, as well as frozen potatoes and some vegetables. Cooking is not laborious, although you still have to tinker a little. The main thing is that the output will be healthy and wholesome food for a good family dinner!

The advantage of a frozen product is also that it can be purchased in advance, and at the right time (on occasion or just because of your mood), you just need to remove it from the refrigerator.

Ingredients

• Mushrooms - 400 g;
• Onion - 1 pc.;
• Potato - 350 g;
• Vegetables (frozen) - 300 g (it can be beans, cauliflower, carrots, etc.);
• Vegetable oil - 50 ml.;
• Salt - to taste;
• Sour cream - 200 ml.

How to make frozen mushroom soup

The dish is ready! The fragrant soup is poured into bowls and sour cream is added to it. Some put mayonnaise, although this way the dish turns out to be extremely high-calorie.

In general, mushroom soups are very useful - they will reliably supply the body with vegetable protein and trace elements!

If you follow a sports diet, it is better not to eat this dish more than 1 time per day, because. mushrooms are digested slowly, gradually adding energy to the body.

This dish of dried mushrooms is a classic in the Russian culinary tradition. The soup turns out to be very nutritious and satisfying, and the taste will remind you of sunny days at the beginning of golden autumn.

This soup is loved by both adults and kids, as well as people of the older generation. The soup turns out soft, the pieces of mushrooms pleasantly massage the tongue, and the taste makes you roll your eyes with pleasure!

Ingredients

• Mushrooms - 80 g;
• Flour (to thicken the soup) - 50 g;
• Carrots - 1 pc.;
• Potatoes - 2 pcs.;
• Onion - 1 pc.;
• Bay leaf 1 pc.;
• Dill - 20 g;
• Oil - 50 ml.;
• Salt - to taste.

How to make dried mushroom soup

1. Mushrooms are thoroughly washed, after which they are poured with boiling water and left for a period of 25 minutes to an hour;
2. All vegetables are washed. Next, the onion is chopped, the carrots are passed through a medium grater, and the potatoes are cut into strips;
3. Chopped ingredients (except potatoes) are lightly sautéed. During the frying process, wheat flour is added, in which pieces of vegetables are crumbled;
4. Mushrooms are cut. Water from them will still be needed to fill the soup;
5. About two liters of water are collected in the pan. Mushroom water and the mushrooms themselves are also added there;
6. The contents of the pan are brought to a boil and cooked for another 10 - 20 minutes;
7. Potatoes and vegetables from the pan are transferred to the pan;
8. Add bay leaf, salt and (if desired) pepper. The pan is not removed from the fire for another 5 minutes;
9. The fire is turned off, the contents of the pan are infused under the lid for several minutes for complete saturation.

Appetizing and delicious - the smelling dish is ready to eat! It is better not to leave the soup for tomorrow, but to eat it 2-3 times a day.

So the soup will have time to give all its useful properties and please with its exquisite taste!

It is noteworthy that mushroom soups are much more nutritious than regular vegetable soups and at the same time much less fatty than soups with meat.

The taste of the combination of two products so beloved by many eaters is truly enchanting!

Processed cheese has firmly entered the weekly diet of many Russians, and mushroom recipes have been passed down from generation to generation for many centuries.

Such a soup will satisfy hunger (and even a large family can be fed at the same time) and give strength!

Ingredients

• Mushrooms - 400 g;
• Processed cheese - 150 - 250 g;
• Potatoes - 0.5 kg .;
• Greens - a bunch;
• Carrots - 1 pc.;
• Bay leaf;
• Onion - 1 pc.;
• Oil (vegetable or butter) - 50 ml;
• Cream - 2 tbsp. l.;
• Salt, paprika, pepper - a pinch each.

How to cook mushroom soup with melted cheese

1. Water is drawn into the middle pan and put on fire;
2. Peeled potatoes are cut into large slices and sent to boiling water;
3. Mushrooms are washed and cut, after which they are fried over the strongest fire and reported to the pan;
4. Added bay leaf. All components are boiled for 10 - 12 minutes;
5. The peeled onion is cut into small slices, and the carrots are finely chopped. Then, in a pan, these vegetables are fried until the onion semi-rings are transparent (another option is to chop the onion with carrots with a blender to a paste and pass it over low heat. It is better to do this at the beginning of cooking - then it is also recommended to lightly fry the mushrooms.) . After roasting, the vegetables are sent to the mushrooms;
6. Greens are shredded into small crumbs;
7. Processed cheese is shredded with a fine grater. If desired, before sending it to the pan, you can hold it in a pan for several minutes;
8. Salt is added, cream is poured in, and paprika and pepper are also poured;
9. The final touch is green. Next, the dish is infused with the lid closed for 5 minutes to achieve fullness of taste.

Thick, extraordinary and very tasty (recognized not only in Russia, but also in France, Germany, etc.) soup is ready! It will always come in handy - on a holiday or a weekday.

An additional plus is that even the most inexpensive cheese can be taken - it will still give the soup the desired creamy shade and thick consistency.

You should not eat this soup too often, but once or twice a month it is quite possible to cook it, deriving exceptional pleasure from the meal!

A variety of myths and legends have been circulating about the benefits of pearl barley for a long time. This cereal really has many vitamins, and it is also rich in fiber (a simple recommendation - barley should be soaked 4 hours before cooking).

Eating barley helps cleanse the esophagus and stomach, facilitating the digestive process. Barley also promotes fat burning.

No wonder this "soldier's" cereal was so intensively introduced into the diet of Soviet people, and not only military personnel.

Today barley dishes have not lost their significance. In combination with mushrooms, the soup from it turns out to be especially dense, rich and nutritious.

Ingredients

• Mushrooms - 450 g;
• Pearl barley - 250 g;
• Carrots - 2 pcs.;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Oil (vegetable) - 50 ml.

How to cook mushroom soup with barley

1. Mushrooms are washed and cut into medium pieces. They go to a pot of water (standing on medium heat), where, after boiling, they keep for another 20 minutes. Then they should be removed and placed in a separate container;
2. Barley groats are boiled in the same pan with the remaining broth (if it was previously soaked, the cooking time is reduced, and the groats are boiled better). Average time - 35 minutes;
3. The potato peel is separated, and a clean potato is cut into strips, and then placed in a pan with grits;
4. Chopped onion is browned in a pan and removed in a separate bowl;
5. Boiled mushrooms are thrown into the pan at medium intensity of fire and kept there for about ten minutes;
6. Mushrooms and onions are poured into a saucepan. The dish is salted, you can add bay leaf;
7. After 20 - 30 minutes of cooking, greens can be added, after which the pan is covered with a lid.

After 10 minutes, the soup can be poured into portions. A rich mushroom smell fills the kitchen, and then the whole house, which instantly causes an appetite!

It will be possible to satisfy him and eat "to satiety" by eating just a bowl of this wonderful soup! It is not uncommon for already well-fed households to require supplements, causing their favorite dish "for an encore"!

The most accessible mushrooms at any time are champignons. These uncomplicated mushrooms have great taste, which is why any cookbook contains many recipes from them!

In addition to availability and taste, champignons are also very friendly to cook. Soups based on these mushrooms are cooked with pleasure by inveterate bachelors, as well as caring housewives, when they want to quickly feed their family in a tastier way.

Ingredients

• Mushrooms - 400 g;
• Vermicelli - 200 g;
• Carrot;
• Potatoes - 3 - 5 pcs.;
• Bulb;
• Bay leaf;
• Oil - 50 ml.;
• Salt - to taste;
• Sour cream - 1 tbsp. l. as an additive already in the plate.

How to cook mushroom soup with champignons

1. Washed mushrooms are thrown into a pot of cold water, which is placed on the stove. You can immediately put salt;
2. In this recipe, a blender is used - onions and carrots are chopped in it. Then they are fried in oil, and only then they join the mushrooms in a saucepan;
3. Potatoes are cut into thick strips and placed in boiling water;
4. After a few minutes, bay leaves are added, as well as pepper and spices as desired;
5. After 20 minutes, the fire is turned off, and the finished soup is infused under the lid.

While the hostess serves dinner places with cutlery and cuts bread, the soup “reaches”. The real mushroom dish will show the whole palette of its taste as much as possible.

You can call the household and serve hot food with sour cream. Very tasty and really nutritious!

Given the variety of dishes from this universal gift of nature, you can cook soups with it in completely different ways. In some families, cooking traditions and culinary secrets are passed down from mother to daughter.

There are more modern ways of cooking, for example, cooking in a slow cooker. Another point where household appliances are used is grinding in a blender, which is especially relevant for and.

Spices don't go well with the taste of mushrooms, so adding them to a dish is completely arbitrary (especially with stock cubes).

But the generally recognized additive to such a soup is sour cream. It softens the taste, making it more tender. The spectrum of taste will expand even more if you use a mushroom platter.

You can also safely add crackers (croutons) and whole mushrooms to the soup to make the culinary composition more natural.

Greens will not be superfluous and will decorate the dish well, you can always chop the garlic - so the soup will be even more useful (especially in winter) and will positively affect the immune system.

Summing up, we can say that even a small amount of mushrooms stored in the season will make home cooking more diverse and interesting.

By correctly distributing the reserved mushrooms, the hostess can prepare various dishes from them every month, thereby preventing her loved ones from getting bored with the specific and bright taste of mushrooms!

Soups are the most economical dish in this regard - they do not require a large amount of mushroom preparation and include many different vegetables and other ingredients. Soups are easy to make and last a long time!

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!

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

We didn’t manage to prepare our own, so we go to the store for oyster mushrooms and champignons, because caring producers make it possible to indulge in gastronomic joys all year round.

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

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

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

The easiest recipe for preparing the first course of pre-boiled and then frozen mushrooms. Instead of whites, you can take any other forest gifts - honey agaric, butter.

You will need:

• White mushrooms - 350 gr.
• Potatoes - 500 gr.
• Carrot.
• Onions are a couple.
• Butter - 30 gr.
• Dill - a branch.
• Pepper, basil, salt.

Step by step recipe with photo:

Defrost the mushrooms (however, if you did not immediately cut them into large pieces when freezing, then you can lay the gifts of the forest by skipping this process).

Rinse the workpiece, throw in boiling water. After boiling, remove the foam that appears. Boil for about an hour.

In parallel, peel the potato tubers, cut into cubes (straws).

Chop the onion into small cubes, rub the carrot coarsely.

After an hour of cooking, put in the broth sliced ​​​​vegetables - carrots and onions.

Throw potatoes after boiling.

Boil 10 minutes. Look, if the soup turned out to be thick, add a little boiled water. Salt and adjust the taste for salt.

Foam will appear - remove. Continue cooking for another 10 minutes. then add the spices from the list. Put a piece of butter, as our mushroom soup is without frying.

Let the dish boil violently, turn off the burner. Without opening the lid, let the soup stand 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 this recipe is one of the best. Freeze-boiled mushrooms are also used here.

Take:

• Potato tubers - a couple of pcs.
• Forest mushrooms - 200 gr.
• Cream, fatty - 100 ml.
• Carrot, onion - 1 pc.
• Processed cheese - 90 gr.
• Sunflower oil - a large spoon.
• Salt pepper.

How to weld:

1. Boil water in a saucepan, throw in the diced potatoes. After boiling, reduce the power of the fire.
2. Fry the chopped onion in oil, when it becomes transparent, add shavings of grated carrots. Fry until beautiful golden.
3. Put the mushrooms to the vegetables, cook together for 10 minutes.
4. When the potatoes are ready, transfer the fry to the pan. Salt, pepper.
5. Cut the cheese (arbitrarily), send to the pan.
6. Then pour in the cream. Boil the broth, immediately turn it off. 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, champignons are best suited for cooking soup. The meal is light, rich. Take frozen mushrooms with preliminary boiling. If they were harvested fresh, put them to boil along with barley.

• Mushrooms - a briquette for 300 gr.
• Chicken legs - a couple.
• Pearl barley - ½ cup.
• Bulb.
• Potato - 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, pour hot water for an hour and a half.
2. At the same time, remove the mushrooms to defrost.
3. Put barley in cold water, let it boil. Add chicken thighs. When the broth boils, remove the foam.
4. Boil for a quarter of an hour, add potatoes, cut into strips.
5. While the soup is cooking, sauté the onion until translucent. Add mushrooms to the pan, simmer together for 8-10 minutes.
6. Transfer the mushrooms to the pan, pepper, add salt, adjust the taste of the dish.
7. Check the readiness of cereals and potatoes. Keep in mind that even after the end of cooking, the cereal continues to boil soft. Therefore, do not wait for the grains to become completely soft.
8. Pour chopped greens, remove from the stove and let stand a little.

Video recipe for mushroom soup with vermicelli

How to make frozen porcini mushroom soup

A light, delicate soup with an exquisite taste, it cooks surprisingly quickly, especially if already cooked whites are frozen. Instead of forest mushrooms, it is permissible to take champignons.

Required:

• White mushrooms - 500 gr.
• Potato - 3 tubers.
• Bulb.
• Cream, fatty 30% - 150 ml.
• Butter - a piece.
• Salt.
• Water - 1.5-2 liters.

How to cook:

1. Melt the butter in a frying pan. I insist on creamy, because it is it that will give the first dish a delicate taste. Throw in the diced onion, cook until soft.
2. Add a block of mushrooms (do not defrost them), continue to cook over moderate heat until all the liquid has evaporated.
3. At the same time, peel the potatoes, randomly chop.
4. Put into boiled water. If you want to have a very thick puree soup at the exit, pour one and a half liters of water. In the course of action, the density of the dish can be adjusted by adding a little liquid.
5. Boil potatoes for about 10 minutes. when the cut is cooked, pour 0.5 liters of vegetable broth from the pan.
6. Add mushroom dressing to the pot. Boil 5-8 minutes.
7. Remove from the burner, work with a blender, turning the contents of the pan into a puree.
8. Return to the stove, 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 density of the puree. Pour in a little, stir, and decide whether to add a little more.
10. Bring the puree to a boil, season with salt. Stir and turn off the gas.

Soup from frozen mushrooms with meat in a slow cooker

Any representatives of forest gifts are suitable - boletus, chanterelles, white, honey mushrooms. If there are only 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.
• Potato - 400 gr.
• Butter - 100 gr.
• Bulb.
• Greens, pepper, bay leaf, salt (small spoon).

Cooking:

1. Cut the meat into small pieces, put 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 excess water, cut if frozen with whole mushrooms.
3. Clean your vegetables. Finely chop potatoes and onions. Coarsely chop the carrot.
4. When the timer goes off, remove the bowls of the multi-meat pieces as well, pour the broth into another pot.
5. Put butter in a bowl, melt, add sliced ​​​​vegetables.
6. Fry by setting the "Frying" function. Lay the mushrooms to the vegetables, continue frying for another 10 minutes. However, you can fry mushrooms with vegetables separately, in a pan.
7. Set the slow cooker to the "Cooking" mode, pour the broth into the bowl and fold the meat pieces. Close the lid, cook for 30 minutes.
8. Pepper the soup, add the rest of the spices. Add another 10 minutes of cooking time as before.
9. Then put on heating and hold for the last 10 minutes.

Soup from frozen mushrooms on chicken broth with rice

The recipe will come in handy if you decide to cook a dish with vermicelli. Only you need to lay the noodles a little later than rice, because it boils faster.

Take:

• Broth - 2 liters.
• Rice - 100 gr.
• Briquette of mushrooms - 400 gr.
• Potato - 3-4 pcs.
• Big bow.
• Sunflower oil, pepper, herbs, salt.

How to cook:

1. If there is no ready-made broth, fill the chicken with cold water, set to boil. Boil for 10 minutes after boiling, pour in the washed rice cereal. Cook 7-10 minutes.
2. Peel the potatoes, cut into strips. Send to rice.
3. After 5 minutes, send the briquette of mushrooms to the pan (no need to defrost).
4. In parallel, make dressing from onions with carrots, frying them in a pan.
5. Transfer the dressing to the broth, salt, add spices.
6. Continue cooking until rice and potatoes are cooked. Greens can be added directly to the pan, but it is better to put it on a plate already.

Video recipe for mushroom hodgepodge with mushrooms

I did not find a video with a recipe for frozen mushroom hodgepodge. I suggest the dried version, but the technology is so similar that you can easily make soup. Bon appetit!

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

Therefore, if suddenly the fantasy has dried up, and somehow you didn’t have to be a mushroom picker, run to the store as soon as possible. Frosts are now, fortunately, on any counter a lot and it is available to everyone. Moreover, it is in this way that the greatest amount of all vitamins and nutrients in the product is preserved. 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 in the top, and after all, such a soup is very easy to prepare. Of course, the most famous is perhaps the cream soup. Every self-respecting restaurant or even just a cafe must keep this exquisite, delicate creamy soup on the menu, which won the hearts of millions of people. And yet, there are a lot of cooking options. With or without meat, with milk or cream, or you can add pasta! Huge room for experimentation. Well, let's get started?

Mushroom cream soup with champignons with cream step by step recipe with photo

This soup recipe is truly amazing. Having prepared it once, you can be sure that your guests will appreciate your culinary talents exceptionally highly, at the restaurant level. Such soups are rarely served at home, so they have a myth about the complexity of preparation and expensive ingredients. But really, the only thing you really need is a good immersion blender and confidence in your abilities. We wish you success!

Ingredients for 5 servings:

• soup set of chicken bones - 300 g
  optional, can be substituted with bouillon cube
• water for broth - 1.5 liters
• champignon mushrooms, porcini or mushrooms - 300 g
• potatoes - 3 medium
• onion - 1 large or 2 medium onions
• garlic 1-2 cloves
• fresh greens
• lavrushka - 1-2 leaves
• cream 10% - 0.5 liters
• salt, black pepper

How to cook?

Step 1. First of all, you need to put the broth to boil. As you know, the longer the broth languishes, the tastier the soup. Therefore, at least an hour should be given to him. This is just the right time to have time to cook the roast and prepare the potatoes.

So, you need to take a large pot, put the soup set in it and pour cold fresh water. It is cold, because this is the best way to make the broth as rich as possible. Add whole peas and whole peas to the water. Salt is not needed yet.

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

Step 2. While our broth is cooking, let's take care of the rest of the ingredients. Potatoes, garlic and onions must be peeled and washed thoroughly. And mushrooms need to be thawed under a stream of warm water or, for example, put in a microwave oven on the defrosting mode.

Step 3. Cut the onion into large half rings. The shape does not really matter, since in the end all the ingredients still make their way through the blender. Garlic also needs to be cut into thin slices, again the shape does not matter. But we recommend cutting the potatoes as small as possible so that they cook as quickly as possible.

Step 4. Heat a large frying pan over high heat, sprinkle with vegetable or butter and put onions. The fire can be reduced to medium, and while the dishes are cooling, stir vigorously 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 onion is fried and the broth is boiled, you can mix all the ingredients. Well, almost everything. First you need to strain the broth or catch all the bones with a slotted spoon, 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 on low heat for about 20 minutes.

Step 6. Well, our soup is almost ready! It remains to pour all this miracle with cream and beat well with a blender so that there are no lumps left, we need a homogeneous, creamy mass. Salt to taste, sprinkle with finely chopped greens on top and serve as soon as possible!

Bon appetit!

Mushroom soup with vermicelli - a 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! Such a kind of classic soup for a family dinner, with vermicelli for satiety and sour cream for happiness.

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

What are the benefits of vegetable broth? Well, first of all, it is much easier for the body. Ideal for diet. In addition, now many people are actively switching to veganism and vegetarianism - the rejection of meat products or animal products in general. And for good reason they do it. Scientific studies have long proven the harm of animal fats (with the exception of fish) and the benefits of most vegetable oils.

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

Ingredients for 6 servings:

• whole carrot - 1 large
• garlic - a couple of cloves
• 2 medium onions
• your favorite mushrooms - 300-400 grams
• lavrushka - 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 we clean all the vegetables and put the broth on the boil, in cooking soups this will always be your first step. Another plus of vegetable broth is the speed of cooking. To achieve the perfect 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 greens. And just this preservation of the large sizes of vegetables will make it possible to extract the best of them when cooked.

Pour vegetables with 1.5 liters of cold clean water, put parsley and black peppercorns on top and close the lid tightly. The broth must be brought to a boil, and then boiled for half an hour to an hour over low heat. When the broth is ready, the vegetables must be removed from it.

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

Finely grate the remaining half of the carrot, cut the onion into small cubes. Of course, if your household is not against onions, you can cut them larger, but for some reason, many, especially children, turn up their noses at him. Finely chop the remaining clove of garlic or also grate it on a grater.

Step 3: Heat a large, heavy-bottomed skillet and drizzle generously with vegetable oil. Indeed, do not feel sorry for him, 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 sauté until golden and softened in texture. This will take about 10-15 minutes. Be careful, the pan must be hot enough, otherwise the onion will start to stew, and this is a completely different taste. Obviously not what we need. Then add carrots and fry, stirring, for about 10-15 minutes more, adding more oil if necessary. The roast is ready!

Step 4. While the frying is being prepared, you can defrost the mushrooms. Usually it does not make sense to fry them, since already stewed mushrooms are used in frosts. 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 thawed, otherwise the stewing process will begin.

Step 5. Cut the potatoes into medium-sized cubes and add them to the finished broth along with the frying. Do not forget to strain the broth beforehand or catch everything out of it with a slotted spoon. Simmer over medium heat for about 20 minutes more.

Step 6. The case is small, in an almost ready broth you need to add salt and spices to taste and put a few tablespoons of vermicelli into it. Depending on the thickness of your soup, you can add more or less than the recipe calls for. After that, the soup is cooked for another 3-4 minutes, then mixed, tightly closed with a lid and left to infuse for about 15 minutes. The soup is ready!

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

Mushroom soup with milk and egg

Many people cook cream soup with milk instead of cream. but we have already sorted out such a recipe, so I would like to consider something more interesting. And we found! A wonderful recipe for a thick, rich mushroom soup with milk, with the addition of an egg. This is not just a hearty dish, but a full meal.

And we will use chanterelles here. Yes, yes, those very red-haired, fragrant pieces of happiness that grow in our forests and which are simply impossible to imagine without dairy products. Of course, you can use any others, but in our opinion, it is chanterelles that are ideal for this recipe.

Ingredients for 6 servings:

• potatoes - 2 pieces, large
• chicken egg
• 1 large onion
• small carrot
• milk with a high percentage of fat content, preferably 6%
• chanterelles - 400 grams
• herbs, 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 put them on the bottom of the pan, fill them with water so that the mushrooms are completely covered with water at least 1-2 centimeters and put on medium heat. It will take about half an hour to completely thaw and cook.

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

Step 3 In the meantime, cut the potatoes. In this soup, it is recommended to cut it into strips, as 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, salt, add spices to taste. While the soup is simmering, crack one egg into a small bowl or mug and beat it with a fork or whisk. When the soup boils, while actively stirring the soup with a ladle, add the beaten egg and bring the soup to a boil again.

Ready! Serve in bowls, garnished with herbs on top. Bon appetit!

Mushroom soup with tree mushrooms: shiitake and oyster mushrooms with 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 woody shiitake mushroom, which has a rich, spicy taste and an aura of mystery around itself, because almost everyone often sees it, but very few people know how to cook it.

Today we will slightly open the veil of secrecy and find out how to cook a delicious soup for lunch with this overseas miracle mushroom. And rejoice, we will finally add chicken to this soup! Do not worry, this is not a nuclear-spicy dish at all and we will not fill it with soy sauce. On the contrary, the soup will turn out to be very tender, only with a light oriental note and a rich taste.

But more importantly, this mushroom is incredibly useful. Not just because 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. It's just that he 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
• fresh cilantro, green onion
• soy sauce - 2 tablespoons
• garlic - 2 cloves.

How to cook?

Step 1. If you use dried mushrooms, soak them before use, preferably for 4-6 hours, then drain the water.

Step 2. Wash the chicken thoroughly, if you are using thighs, the skin must be removed. Mushrooms and chicken should be cut into arbitrary slices, based on your own preferences.

Step 3. Crush the garlic with the wide side of the knife, finely chop 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 fans.

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

Bon appetit!

Tip 1. Try to use only mushrooms that you collected yourself or bought from grandmothers in the market. Of course, it is always easier to buy in a supermarket, but the difference in taste is simply cosmic. Unfortunately, mushrooms are processed for a very long time in the store and they lose all their taste, and even more so vitamins.

Tip 2. In no case do not salt 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 need to add only a few minutes before readiness, when the soup already has all the ingredients.

Tip 3. Soy sauce goes well with mushrooms, so if the soup seems fresh to you, and even more so if you cook it in vegetable broth, add literally 1-2 tablespoons of the 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 the greens to retain precious fiber and bring a 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 soak in its taste and aroma without changing it.

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

Tip 6. When making soup with shiitake mushrooms, you can use fish broth for soup. Of course, this is specific and not suitable for everyone, but lovers of Japanese cuisine will fully appreciate this experiment. Then, however, it is better to replace chicken fillet pieces with pieces of fish or tofu.

Tip 7. Do not neglect the quality of the 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 your soup with pickled ones. Then, of course, salting the soup is not necessary at all. To do this, you just need to chop them coarsely, drain the brine and add to the soup. The taste will be very interesting, a kind of mushroom hodgepodge. Vegetarians will appreciate it!

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

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

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

Secret 4. When preparing a fry, be sure to fry the onion first and do not spare time on it. This 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 a 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 - these are your main helpers.

Secret 5. Experiment! Constantly. The kitchen is your kingdom, your path. On it you can implement 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 will ever be able to repeat. 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 a delicious mushroom soup

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

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