Thrifty housewives always prepare forest gifts. Thanks to them, on winter days, you can please your family with hot mushroom soup made from frozen mushrooms. The food turns out to be amazing, tasty and healthy, and in addition, it helps the body recover after illnesses.
Mushroom soup from frozen mushrooms - a classic recipe
This recipe is easy to prepare a great first course. If you have not prepared a forest delicacy yourself, then a frozen product can always be purchased at large stores.
Ingredients:
- mushrooms - 550 g frozen;
- butter;
- laurel - 1 leaf;
- potatoes - 3 pcs.;
- seasoning;
- onion - 1 pc.;
- salt;
- carrot - 1 pc.;
- sunflower oil.
Cooking:
- There is no need to heat up the water before cooking. Place frozen mushrooms in liquid. You can use any forest or champignons. Salt. Throw in a laurel leaf.
- Chop potatoes. Pour the resulting straw into the water. Chop the onion. Chop the butter and melt in a frying pan. Throw onion cubes in it and fry.
- Pour sunflower oil into a separate frying pan, heat. Grate the carrots using a grater. If you like a pronounced carrot flavor, then you can cut into cubes. Place in oil and drain.
- Send two roasts to the mushroom broth and boil. Potato pieces should be fully cooked.
It remains to sprinkle with seasonings and mix.
In chicken broth with rice
Mushrooms go well with rice groats, and if you boil them with the addition chicken meat, then the stew will turn out more fragrant and satisfying.
Ingredients:
- chicken meat - 540 g;
- rice - 0.5 cups;
- sour cream;
- parsley - 20 g;
- thyme - 1 teaspoon;
- olive oil - 1 tbsp. a spoon;
- pepper;
- mushrooms - 450 g frozen;
- salt;
- carrot;
- flour - 1 tbsp. a spoon;
- bulb.
Cooking:
- To make the broth light, the chicken should be placed in cold water. Boil for an hour, remove and cut.
- Defrost mushrooms ahead of time and cut (straws are required). Chop the onion, chop the carrot (should get small cubes).
- Heat oil in a deep frying pan. Throw in the chopped foods and sweat for seven minutes. Sprinkle with flour, stir, fry and salt. Sprinkle pepper, add thyme. Mix and send to chicken bouillon.
- Rinse the rice grains, send to the broth and boil. Boil until the grains are ready - it will take about a quarter of an hour. Return to soup chicken pieces. Boil.
As for Russian cuisine, any soups in it, without exception, are first courses in every sense of the word. And the vast forest expanses of Russia are the richest source of "forest bread", as mushrooms are often called.
From the first warm spring thunderstorms to the very frosts, mushroom pickers walk along the forest paths in search of their collecting happiness - a craft known to mankind since ancient times. And the forest does not skimp, making it possible to stock up for future use with mushrooms and saffron mushrooms, butterflies and mushrooms, milk mushrooms and chanterelles, aspen mushrooms, volnushki, champignons.
Mushrooms are salted and pickled, dried and fried, stewed and boiled. Modern capabilities allow you to make blanks by freezing. Mushrooms can be frozen boiled, raw or fried. Mushroom soup from semi-finished products is cooked much faster.
Mushroom soup from frozen mushrooms - general technological principles
Speaking about the technology of mushroom soup from frozen mushrooms, first of all, let's pay attention to the main component - mushrooms, and only then we will talk about soup.
Mushrooms are not plant or animal food. In food, as in nature, they occupy a special niche. And not only because of the precautions in their use, which, perhaps, have already been said many times and enough.
Mushroom dishes in Orthodox Lent replace meat products. For example, minced mushroom with the addition of garlic and some spices, the taste differs little from minced meat made from meat. Mushrooms quickly saturate the body without creating problems to combat excess calories. But, at the same time, mushroom soup can be a high-calorie dish, depending on how it is prepared. And this - main secret product.
It is worth noting that mushrooms contain proteins and carbohydrates. They also contain sugar, fats, amino acids. Mushrooms are a source of vitamins, calcium, potassium and iron. Good news: in the chemical composition of mushrooms there is no cholesterol, which human body produces in abundance without additional stimulation. It is surprising that vitamins, proteins and other elements are contained in absolutely the same amount in a large and small mushroom, and the difference in size lies in the volume of water they contain. So it does not make sense to wander through the forest in search of a large mushroom. In addition, the largest specimens have a looser structure, which can affect the quality of their culinary processing, and worm mushrooms are more common among them.
Now about the main secret of mushrooms: To do this, let's go a little deeper into the question of the structure of the molecules of the fungus.
Depending on the method of mechanical cooking, all this rich chemical composition can either be completely absorbed by the body, or become a ballast that complements the volume of the rest of the ingredients of the dish. Valuable elements are contained precisely inside the molecules, covered with a strong outer shell. Therefore, if mushrooms - main ingredient dishes, then they need to be crushed, at least partially. But for diet food, to cause a feeling of satiety in the stomach, large enough cuts, or if the mushrooms are small, then you can not cut them at all.
The next question is combination of mushrooms with other products. Main difference mushroom dish- the smell of mushrooms. Therefore, if you want to preserve the unique aroma of the forest, then do not be zealous with spices. Seasoning with very spicy and persistent odor set aside. Very carefully, to only emphasize the smell, add bay leaves, dill, parsley, garlic and onions to the soup. Enhance and highlight mushroom flavor dairy. Mushrooms do not contain acid, and to give the appropriate taste, they can be seasoned with sour cream. But remember that chopped mushrooms with sour cream are high-calorie foods. You can, to give a sour taste, use tomato paste or dry white wine.
Mushrooms are most harmoniously combined with potatoes, buckwheat, rice and beans. From meat, choose poultry, pork, liver for mushrooms.
Mushrooms can be used to prepare mushroom dishes different kind.
It will be very useful to use dry mushroom powder, which will enhance the flavor of the dish.
If it is necessary to emphasize the presence of mushrooms in the soup, then you can chop some of them so that the dish acquires a higher nutritional value, and put the second part whole (small mushrooms) or cut into slices, or in half lengthwise. Need to consider that the mushrooms cooking significantly reduced in size, as they consist mainly of water, which evaporates during cooking. Therefore, slicing mushrooms should not be done too small.
Now let's pay attention to the ways of freezing mushrooms, which are important for the first dish of frozen mushrooms.
Fried or boiled frozen mushrooms do not need additional processing, so they can be added to soups, dipped in boiling water, directly frozen. At the same time, they should not be cooked for a long time. Raw frozen mushrooms are boiled for at least 40 minutes in total, but the water is drained twice. After pre-treatment they are washed and used for mushroom soup made from frozen mushrooms.
In cases where mushrooms are bought in a supermarket, it is unlikely that poisonous ones will come across among them, but you should still pay attention to the packaging: mushrooms cannot be re-frozen. Therefore, if the package is covered with ice, this means that the freezing mode has been violated, and such a product is not worth buying. For the same reason, mushrooms are frozen in small portions, for each use as needed. If defrosted fresh mushrooms were not cooked immediately, it is better to throw them away.
Of all the known methods, it is most often used for mushroom soups. hot soup technology:
Based clear broth from meat, vegetables and mushrooms. Porcini mushrooms and champignons are suitable for concentrated mushroom broth. After cooking, the broth is clarified by straining, stretching. Sometimes, to obtain a clear broth, it is enough to pre-soak the main ingredient and timely remove the foam formed during the cooking process. In this case, the initial stage of cooking should take place on low heat. It is possible to freeze the broth, which also allows you to quickly prepare soup according to any recipe. To do this, the chilled and strained mushroom broth is poured into small containers, on which sealed plastic bags are first put on. By the way, you can make any broth perfectly transparent using the method of freezing it. To remove various impurities, it is enough to put a frozen briquette in cheesecloth, rolled up in several layers, and wait until the liquid melts and flows out through the filter. It is also convenient to use disposable towels for this purpose. After filtering, the frozen broth is used for soups as usual.
Soup filling, using sautéed vegetables, tomato supplements, with or without flour.
thickened soup, in which, according to technology, flour, eggs or dairy products, or a mixture of these components are used for thickening.
Roasting technology for the preparation of mushroom soups is used quite often. In particular, this method is recommended if all the liquid has not been removed from the mushrooms during freezing. In the process of roasting mushrooms, this freezing defect is easily eliminated. And fried mushrooms get more interesting taste, especially if they are cooked by frying in butter.
To prepare soup puree or cream great effort or special knowledge is not required - it is enough to use a blender or other technique that can turn any soup into a creamy mass. In this case, you can cook each ingredient separately, then combining them in a blender, or cook the soup in any of the above ways, making sure that the ratio of thick and liquid mass is approximately the same: this will achieve the density required for puree soups or creams .
The liquid base for mushroom soup can be meat, mushroom or vegetable broth(including frozen), as well as milk or cream. Mushroom soups are also prepared on fish broths, but at the same time you have to choose which flavor to give preference to - fish or mushroom.
Mushrooms in the soup can be used both as the main ingredient and as an additional one.
Recipe 1. Mushroom soup from frozen mushrooms, potato with cream - cream soup
Compound:
Boiled potatoes– 450 g
Fried champignons, frozen 450 g
Cream, hot 1.25 l
Water 200 ml
Mushroom seasoning - 50-70 g
To serve - dill greens.
Cooking:
Ready-made, fried mushrooms are thawed by steaming in a saucepan, adding mushroom seasoning to enhance the flavor. Combine them with boiled potatoes and beat with a blender for homogeneous mass. Boil the cream and pour it hot into the thick potato-mushroom mass in parts, without stopping whipping. If necessary, salt the puree and season with spices. Serve in tureens, hot, garnished with chopped dill.
Recipe 2. Mushroom soup from frozen mushrooms with tomato dressing
List of ingredients:
Potato - 300 g
Flour for sauteing - 25 g
Carrots - 150 g
Oyster mushrooms, raw, 300 g
Tomato paste - 50 g
Mushroom powder for flavor enhancement
Onion - 100 g
Meat broth (or mushroom) - 2 l
Oil, refined
Greens, spices and salt
Water - 2.0 l
Cooking:
Boil chopped, frozen oyster mushrooms for ten minutes. Drain the water, wash the mushrooms under running water and pour the prepared broth (optional). After the broth with mushrooms boils, you need to reduce the heat and add the prepared vegetables in turn.
While the mushrooms are cooking, peel the onions, potatoes and carrots. Pour the diced potatoes into the boiling mushroom broth. Pour chopped onion into a frying pan with hot oil and fry until transparent, then add to grated carrot, sauté until soft and pour in about a glass of mushroom broth, combined with flour and tomato paste. Pour passerovka into a saucepan with broth, add bay leaves and salt. After ten minutes, remove the pot of soup from the stove. Garnish with herbs when serving.
Recipe 3. Mushroom soup from frozen mushrooms, with zucchini
Composition of products:
Milk 0.45 l
Zucchini, white - 250 g
Low-fat sour cream (15%) - 120 g
Oil, refined (for browning)
Onion - 200 g
Boiled champignons, frozen - 0.5 kg
Water (or meat broth)
Carrot 150 g
greens, spices, mushroom paste
Cooking:
We put the pots in the oven at a temperature of 50 ° C, for heating. We grate the carrots, defrost the mushrooms and cut them into not too thin slices, chop the onion with a knife. Saute carrots in hot oil first, then onions. Pour mushrooms into browned vegetables and simmer. Then spread the grated zucchini and pour milk and salt. We spread the contents in pots and pour hot broth or boiling water on top. Add sour cream to all the pots and put them in the oven, heated to 210 ° C, for about half an hour. Before serving, right in portioned pots, seasoning green parsley.
Recipe 4. Mushroom soup from frozen mushrooms, lean, with white beans
Composition of products:
Water - 2.7 l
White, small beans 400 g
450-500 g fried mushrooms
Garlic - 1/2 medium head
Melted butter 50 g
Oil, olive 100 ml
dried mushrooms(powder)
Chile 1 pc.
Bay leaf, spices
fresh parsley
Cooking method:
Soaked beans (it is desirable that she stood overnight) boil. Season with two bay leaves and salt. Half of the boiled beans should be slaughtered and put back into the pan. Crush the chili pepper and 2 medium cloves of garlic and fry in hot oil. After they become golden, they need to be taken out and thrown away, and fry the mushrooms in this oil and add them to the bean broth. Boil everything together for another 10 minutes, Add a couple more cloves of chopped garlic, parsley and black pepper.
Recipe 5. Mushroom soup from frozen mushrooms, with tomatoes
Composition of products:
Broth, meat 2.0 l
Peeled potatoes - 200 -300 g
Garlic 2 cloves
500 gr. mushrooms
2 pcs. red tomatoes (large)
200 g fillet boiled chicken
Refined oil (for frying)
Spices, salt
Cooking:
Pour a little oil into the pan so as to cover its bottom, throw onion, chopped garlic, fry them until transparent. Add chopped mushrooms, salt and pepper. Then add peeled, chopped tomatoes and sauté for a few minutes. Then put the diced potatoes and chicken into the same bowl, pour in the broth, bring to the desired taste and until the potatoes are ready.
Recipe 6. Mushroom soup from frozen mushrooms, in a bun
Compound:
5 pieces. rye buns
500 ml heavy cream
hard cheese, type Dutch 200 g
600 g frozen chanterelles (boiled)
600 g potatoes
Garlic - to taste
Sesame (for sprinkling)
Salt, mushroom powder
Cooking:
Cut potatoes into cubes and boil. Mushrooms are fried with onions and added to potatoes. Drain the broth and beat the potatoes with mushrooms with a blender, then add the warmed cream. Cut from bread upper part, which will then become a “lid”, remove the crumb. Do not thoroughly clean the roll: the bottom should not be damaged. Put the rolls on a baking sheet and send them to the oven, heated to 180 C. It is necessary that the rolls are browned and dried. Mix garlic and vegetable oil and grease the middle of the roll and the “lid” with the mixture. Pour the soup into rolls, sprinkle with cheese on top, cover with a “lid” sprinkled with sesame seeds on top, and you can serve.
Recipe 7. Mushroom soup from frozen mushrooms, with cheese
Compound:
Frozen champignons (raw) 0.5 kg
Potato 400 g
Cheese, processed 4x50 g
Carrot 100 g
Pepper, salt
Oil (for sauteing)
Cooking:
Boil diced potatoes. When the water boils, pour the grated processed cheese and stir very vigorously. In order for the cheese to melt well, you should choose cheeses good quality. Defrost the mushrooms, chop and set them to fry until the water has completely evaporated. When the moisture has evaporated, season, if necessary, with pepper and salt. Separately, sliced onions and grated carrots should be sautéed. Pour the prepared vegetables and mushrooms into the pan and let it boil for another 5-10 minutes.
Recipe 8. Mushroom soup from frozen mushrooms, with rice in chicken broth
Compound:
Frozen mushrooms, fried 450 g
Broth 2.7 l
Potatoes 300 g (2-3 pcs.)
Steamed rice 100 g
Greens, mushroom paste
Flour and butter for browning - 30-40 g each
Sour cream 50-75 g
Milk 250 ml
Bay leaf
Cooking order:
Throw pre-soaked rice into boiling chicken broth, along with potatoes, cut into small cubes. When the rice and potatoes boil, put the mushrooms into the pan. Fry the chopped onion in a pan, adding flour, and then sour cream and milk. Transfer the prepared dressing to the soup pot and bring to a boil. Season the soup with spices and salt. When serving, decorate each serving with green parsley leaves.
Frozen Mushroom Soup - Tricks and Useful Tips
The assortment of soups with mushrooms can be made more diverse with the help of dried fruits. Prunes and dried apricots are excellent for mushroom soup made from frozen mushrooms.
For edible soup mushrooms, use tubular mushrooms with a dense texture.
If you are harvesting mushrooms for the winter on your own, then remember that they must be collected away from the city, from the highway, as they absorb all the pollution from the soil, air and water. When picking mushrooms, unknown species, or those that you doubt, must be decisively bypassed, without even touching them with your hands. Best time for collection - early morning, when both mushrooms and the ground are covered with dew.
You should buy mushrooms only in retail chains that have certificates. In no case do not use the services of unfamiliar sellers in the market. Sort the mushrooms again before cooking to make sure they are safe.
For mushroom broths only white mushrooms or champignons are suitable.
Prepare a powder from dried porcini mushrooms and store it in a tightly sealed container. Then you don’t have to buy a special mushroom seasoning containing salt and preservatives, and mushroom dishes will always turn out fragrant, as if frozen mushrooms were just brought from the forest.
Soak dried mushrooms in salted milk. They will swell and acquire a fresh smell.
Try to always choose young mushrooms with an unopened hat. Under it are spore-bearing plates or a sponge, into which sand and insects fall when the cap is opened. This saves time when processing mushrooms.
Mushrooms contain almost no acid and sugar, so they do not a large number of of these products will improve the taste of the mushroom dish.
Try to avoid over-consumption of mushrooms: they are difficult to digest, even when cooked properly and very tasty.
This year I froze a lot of mushrooms. I have , I have and , . I usually do not freeze mushrooms, as these mushrooms all year round present on store shelves. But it happens that for the holidays I buy mushrooms much more than I spend, and since mushrooms quickly deteriorate (blacken), I put the excess in the freezer and use it as needed. Here and now new year holidays passed, and the mushrooms were not completely used up. I immediately put some of them in the freezer, and today I just decided to use them for soup.
How to make soup from fresh mushrooms, you can see, well, in this recipe I will tell you how to cook mushroom soup from frozen champignons. To make the broth more saturated, I will cook it on pork bones. While the mushrooms are defrosting, we will just have time to cook the meat and bone broth.
Pour the pork bones with water in sufficient quantities and set to boil. Depending on the quality of the pork, the cooking time can be from half an hour to an hour from the moment the water boils. As soon as the water boils, foam will begin to form. We will collect it, and reduce the fire. Salt the broth and continue cooking under a closed lid.
Cut and wash thawed mushrooms.
Peel potatoes and cut into cubes.
Fry carrots and onions in sunflower oil.
Add potatoes to the broth.
We will immediately add a passerovka. The broth took the longest to boil. The rest of the ingredients will cook quickly, so we can already add potatoes, sauté and mushrooms at the same time.
Add chopped champignons and continue cooking until the potatoes are ready.
Cook for about 20 minutes, then add Bay leaf and dill and parsley. We try the soup for salt and, if necessary, add some salt.
Mushroom soup from frozen champignons is ready. Happy cooking!
mushroom soup is great option the first course, which will come in handy at any time of the year and in any weather. Exists great amount a variety of recipes its preparation. Depending on the added ingredients, its taste will “play” in a new way every time, and you will not confuse its aroma with anything else. The soup can be lean or meat broth, with the addition of cream or in the form of mashed potatoes, there are many options. There are also many recipes where barley, peas, cheese or vermicelli are added to it. But in classic version still use porcini mushrooms, potatoes and fried until golden brown onions and mushrooms. There is nothing difficult in preparing this dish. The main thing is to adhere to the basic principles of cooking.
There are many recipes for creating such a soup with dried, fresh or frozen mushrooms. In my article, I bring to your attention the preparation of mushroom soup with frozen mushrooms. Try it, I'm sure you will like this option.
Easy frozen mushroom soup recipe
Ingredients:
- frozen mushrooms
- potatoes - 2-3 tubers
- carrot - 1 piece
- onion - 1 head
- pepper
- vegetable oil
- Greens
Cooking
Peel the onion, chop small cubes. Fry it in a saucepan with a thick bottom with the addition of vegetable oil until transparent.
While frying the onions, peel, rub the carrots on a coarse grater. As soon as the onion has reached transparency, add carrots, continue frying.
At this time, peel the potatoes, cut into small cubes. Once the carrots are soft, add the potatoes to the pot. Pour water 1.5-2 cm above the vegetables, continue to simmer until the potatoes are half cooked.
We defrost mushrooms in any way convenient for you. We did it in the microwave.
We send them to the vegetables in a saucepan, pour boiled water to the level you need, salt, pepper, cook the soup until tender. Finely chop the greens and sprinkle ready soup. Serve with sour cream.
Delicious frozen mushroom soup with vermicelli
Ingredients:
- Frozen mushrooms - 0.5 kg
- Potato - 4 tubers
- Carrot - 1 pc.
- Onion - 1 head
- Vermicelli (cobweb) - 70-100 g
- Vegetable oil for frying
- Salt, pepper to taste
Cooking
We clean the vegetables and rinse thoroughly under running water. Chop the onion into small cubes. Grind the carrots in a semicircle.
Cut potatoes into medium-sized pieces.
Defrost frozen mushrooms. To do this, they can be transferred to a colander and rinsed under running cold water.
We put a pot of water on the stove, add potatoes to it and cook it until half cooked. In parallel, heat a frying pan on the stove, pour in vegetable oil. First, fry the onion until soft. Next, send the carrots to the pan, continue to fry the carrots until soft.
Now add the mushrooms and fry over medium heat until golden. While the mushrooms with vegetables were fried, the potatoes reached the desired state.
We shift the contents of the pan into a pot with potatoes and continue to cook. You can add boiled water if you want. As soon as the water boils, pour in the vermicelli, mix well, cook until tender. Do not forget to salt and add spices to taste. Serve with sour cream and chopped herbs.
Cooking mushroom soup with barley in a slow cooker
Ingredients:
- Frozen mushrooms - 500 g
- Boiled barley - 250 g
- Green peas - 1 cup
- Potatoes - 8-10 pcs
- Carrot - 1 pc.
- Onion - 1 pc.
- Celery root - 100 g
- Parsley root - 100 g
- Garlic - 3 cloves
- Bay leaf - 3 leaves
- Allspice - 3-4 peas
- bunch of dill
- Vegetable oil for frying
- Boiled water - 2.5 l
Cooking
We clean the vegetables, wash them under running water. Grate the carrots coarse grater. Finely chop onion, celery and parsley. Cut potatoes into cubes. Chop the garlic very finely. We finely chop the greens. Boil barley in advance, put it in a colander to drain excess liquid. Peas open and get rid of the liquid.
Defrost the mushrooms cold water, rinse well, recline in a colander. We heat the multicooker on the roasting function. We send the defrosted mushrooms to the multicooker bowl and fry, stirring constantly, without adding oil, so that they give off excess moisture. As soon as all the liquid has evaporated, we will add vegetable oil, but not more than 2 tablespoons.
We send the carrots to the mushrooms, fry until soft. Now add chopped onion, fry for 2-3 minutes. After that, the contents of the bowl are transferred to another dish. And pour water into the multicooker bowl, bring to a boil. Pour the chopped parsley and celery roots, cook for about 10 minutes. Next, add chopped potatoes.
When the potatoes are almost ready, we send the fried mushrooms with onions and carrots to the bowl.
Next, we send boiled barley to the bowl. Do not forget to add your favorite spices, as well as salt. Now close the lid, put on the "Cooking" function for 20 minutes. After 20 minutes, open the lid, add green pea, peppercorns, bay leaf, finely chopped garlic, dill. Cover the multicooker with a lid, cook for another 10 minutes. Mix everything gently, let it brew for 10-15 minutes. Serve with sour cream.
How to cook frozen mushroom soup with cheese
Ingredients:
- Chanterelles 300g
- bow 2pcs
- potatoes 3-4pcs
- processed cheese 100g
- dill greens
- spices to taste
Cooking
First of all, finely chop the onion, fry it until golden brown in vegetable oil.
Boil the mushrooms in boiling salted water for about 5 minutes, then put them in a colander and rinse with running water. As soon as the onion is reddened, send the chanterelles to the pan and fry for 5-6 minutes over medium heat.
While the onions and mushrooms are fried, cut the potatoes. Pour water into the pan, cook the potatoes until almost ready. Next, move the fried mushrooms with onions to the pan with potatoes, continue to cook for about 10 minutes more.
In the meantime, let's prepare the cheese. It must be grated, the size of the grater does not matter. To make it more convenient to rub, you can first put it in the freezer for 15-20 minutes. Switch the fire to the weakest, pour in the grated cheese. Stir constantly so that it is evenly distributed and dissolved in the soup. Now salt, add spices, sprinkle with chopped herbs. Now let it brew for 10-15 minutes, serve to the table.
We will need:
- 500-600 g frozen mushrooms
- 1 carrot
- 1 onion
- 2-3 garlic cloves
- 100 g spinach
- 500 ml cream
- 50 g butter
- 0.5 teaspoon salt
- Black pepper to taste
Cooking
First, let's prepare the mushrooms. They need to be thawed in any way, for example in the microwave.
in a frying pan with butter Fry the mushrooms until the liquid has completely evaporated and a golden crust is formed. Don't forget to stir constantly so they don't burn.
Onions, carrots, clean, wash well. We chop the onion into thin half rings. Three carrots on a coarse grater. We use garlic at will, if you do not like it - do not add it. If you still decide to add, then it must be cleaned, passed through a press.
Fry onion, carrot, garlic in a pan until soft, then add chopped spinach. It can also be used frozen. Add all the prepared ingredients to the blender bowl, grind into a homogeneous puree. Add cream to your desired soup consistency and heat. Serve mushroom puree soup with crackers or croutons. Grated cheese can be added if desired. You can decorate pumpkin seeds and greenery.
Soup with dumplings from frozen porcini mushrooms
We will need:
- Frozen porcini mushrooms - 500 g
- 1 large onion
- 1 large carrot
- Celery root (optional)
- Salt
- ground pepper
- Bay leaf
Dumplings:
- 1 large egg
- 3 tbsp milk
- 2-3 tbsp flour
- fresh greens
Cooking
We take a four-liter pan, fill it ¾ with water, lower the celery root, put it on the stove. As soon as the water boils, dip 5 peas of allspice and bay leaf into it.
In the meantime, prepare the dough for dumplings. To do this, break the egg into a small bowl, salt, beat with a whisk. Add milk, gradually add flour in small portions and knead the dough. It should have the consistency of thick sour cream. Now add finely chopped herbs and mix.
Finely chop the onion, peel the carrots and chop with plastics.
Mushrooms cut to your taste while still frozen. But it is better if they are medium in size, not large.
Fry the onion in a frying pan, then add the carrots, fry until soft. Now add mushrooms. Turn the heat to medium, evaporate excess liquid. Fry for a couple more minutes.
Put mushrooms with vegetables into boiling water. Reduce heat, cook for about 10 minutes. We remove the celery root, bay leaf, salt from the pan.
With the help of a teaspoon, we form dumplings, send them to boiling water. Because dumplings will increase in size when cooked, do not make them large. Half a teaspoon is enough. After the dough is over, cook the soup for another 5-7 minutes. If they float to the surface, then the soup is ready. Let it rest for 10-15 minutes and serve.
We will need:
- Frozen mushrooms - 600 g
- Beef - 200 g
- Onion - 1 head
- Carrot - 1 pc.
- Potatoes - 3 pcs
- Fresh greens - 1 bunch
- Ground black pepper
- Bay leaf
- Vegetable oil
- Salt
Cooking
We chop the meat small pieces so it will cook faster. We collect water in a saucepan, bring to a boil on the stove and add pieces of meat, cook for about 40-60 minutes. Cooking time depends on the size of the meat pieces. Do not forget to remove the scale periodically.
Chop the carrots into small strips.
We clean the potatoes, cut them into soup as usual.
Cut the peeled onion into half rings, fry it in vegetable oil with carrots until golden brown.
Grind mushrooms, rinse under running water, send to a pan with meat. We also send potatoes, fried vegetables there. Bring the entire contents of the saucepan to a boil. Add bay leaf, spices to taste, salt and cover with a lid. Cook over low heat until potatoes are fully cooked. Now turn off the fire, leave the soup on the stove to infuse. Serve with chopped greens.
Video recipe for mushroom soup
Enjoy your meal!
Cook with pleasure!
To always be on the table healthy food, wise housewives do in advance various blanks. Thanks to such stocks, you can cook mushroom soup from frozen mushrooms at any time of the year. Who disagrees that mushrooms go wonderfully with meat products, vegetables, cereals and pasta. In addition, they retain their properties well even when frozen. Truly, this is a universal product that almost no one refuses. - delicious recipe on our website.
Useful properties of frozen mushrooms
Since the time freezers became available to ordinary housewives, mushrooms appeared on the dining table. Regardless of the time of year, women can prepare a product to cook mushroom soup from frozen mushrooms for their family. After all, even in this form they retain a number of useful elements:
- vitamins: A, E, PP, D and group B;
- trace elements: potassium, phosphorus, iron, iodine;
- different kinds proteins (even more than in beef);
- essential oils;
- fatty acid.
If the first dish of frozen mushrooms is regularly on the table, there is a chance to strengthen the nail plate and hair. BUT thyroid normalizes its work, which has a beneficial effect on the entire body. Those who have tasted the wonderful dish have seen it from their own experience. How to cook excellent mushroom soup from frozen mushrooms? Simple Tips will help even inexperienced cooks.
When freezing mushrooms, do not mix different types in one dish. It is wiser to boil each variety separately, packing them in portions.
Some housewives lay out ready mushrooms in jars, filled with water and sent to the freezer.
The original recipe for soup with frozen mushrooms
When outside the window the earth rests under the snow and a cold wind blows, no one will refuse to taste hot soup With fragrant mushrooms. To prepare it, you need a set of products:
- plain water or meat broth;
- a few potatoes (depending on the volume of the pan);
- carrots (preferably sweet varieties);
- at least 2 onions (one for sauce, one for broth);
- vegetable oil or animal fat;
- parsley, or dry seasonings.
You may notice that such a simple recipe for frozen mushroom soup is available to almost every housewife. But to cook excellent dish, it is important to perform the following operations:
Ready mushroom soup is infused for 20 minutes, after which it is served with sour cream.
To get more hearty meal, you can add any cereal or pasta to it.
Excellent soup with porcini mushrooms
Wise housewives, during the collection of porcini mushrooms, try to freeze them as much as possible. After all, they do not lose their properties even at low temperatures. Thanks to this, there is always the opportunity to cook excellent soup from frozen porcini mushrooms for your household.
To prepare the dish you will need the following set of products:
- frozen porcini mushrooms;
- potatoes, soft varieties;
- sweet carrots;
- onions (2 pieces);
- lean or butter;
- seasonings: salt, pepper;
- spices: curry, suneli hops;
- parsley or dill.
The first thing to do is rinse the mushrooms without defrosting. When they soften, large specimens are cut into pieces. Small mushrooms can be boiled whole. 
Mushrooms are placed in boiling water and boiled for 20 minutes over low heat. As the foam appears, carefully remove it. 
Finely chopped onion and grated fried until golden brown in a pan. Remove the mushrooms from the pan with a slotted spoon to cut into small pieces and add to the carrots and onions. The mixture is boiled for no more than 10 minutes. 
At this time, potatoes, a whole onion, are thrown into the mushroom broth, and boiled for 20 minutes, removing the starch foam. Then stewed porcini mushrooms with vegetables are thrown into the soup. 
Stir and boil for another 10 minutes. The dish is served hot, seasoned with herbs and spices. 
To prepare a dish with love, it is advisable not to leave it unattended. Timely removal of foam, regulation of the level of fire, adding salt at the end of the process is the secret of a delicious mushroom soup.
Is there anything similar in the world? fragrant dish, with the addition of gifts of nature? It is especially easy to make frozen mushroom soup according to the recipe with the photo provided. experienced chefs. This dish will appeal not only to vegetarians, but also to fans of healthy food. Let the excellent soup with mushrooms bring paradisaic delight to their fans.
We cook fragrant delicious soup - video
