Prepare soup with frozen porcini mushrooms. Soup from white frozen mushrooms, as well as other recipes for mushroom soups

Usually the peak of mushroom soups falls on the end of summer and the beginning of autumn. When does mushroom season start? When picking full baskets of mushrooms, mushroom pickers and lovers of mushrooms prepare soups and fry potatoes with mushrooms, filling their kitchens with magnificent aromas.

Fresh mushrooms are without a doubt very good, but you should not wait for the mushroom time to come, you can cook an excellent mushroom soup from frozen mushrooms. After all, mushrooms perfectly tolerate freezing and practically do not lose their taste.

Today, refrigerators allow you to freeze a huge amount of mushrooms almost instantly. Yes, and retail chains are always ready to please us with frozen mushrooms of various types from champignons to mushrooms and chanterelles. So you can find mushrooms all year round and without problems.

The recipe allows you to cook soup not only from frozen mushrooms, you can also cook from fresh ones. I use frozen mushrooms in the recipe. They were brought to me by a friend who grows mushrooms. No, of course he brought them fresh, but just a lot, so I had to freeze half of them so that they would not disappear, and just then their turn came.

Ingredients:

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

Cooking process:

1. I will start cooking mushroom soup by boiling potatoes. I’ll clean it, cut it into strips and put it on a slow fire. For this amount of ingredients, 1.5-2 liters of water will be enough.

2. I will do the following with the bow. I will clean it, cut it into two halves and rinse well under water. If I wash it in this way, then almost always I cut it without tears. And for today's soup, I will cut the onion into small cubes.

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

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

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

6. Mushrooms before freezing were cut into small cubes and packaged in small batches. Just one bowl of soup. When the water with potatoes boils, I take out a batch of mushrooms and send them to boiling water. Without defrosting.

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

8. After that, I wait for the water with mushrooms to boil and remove the foam that has appeared from the mushrooms. Next, I cook mushrooms with potatoes for 15-20 minutes.

9. While the mushrooms are cooking, I will finish the frying. I add bell peppers to onions and carrots. If there is fresh it is very good, and if not, you can also use frozen.

A little advice if mushroom soup is prepared from fresh forest mushrooms, then you do not need to add bell pepper. Since it can interrupt the taste of mushrooms with its aroma. And since we are cooking today from frozen ones, bell pepper 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 of 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, mix 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 to enjoy.

How to cook mushroom soup in a slow cooker video

Frozen mushroom soup with meat and vermicelli

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

Before cooking, one small tip. This mushroom soup can be prepared in two versions with fried and without fried. In the first variant, the soup can be cooked and later it can be reheated, and in the first variant, where the vegetables are not fried, it is better to cook it at once. Cooked it up and ate it all right away.

Ingredients:

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

Cooking process:

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

Wash the meat first and put it in a pot of water. As soon as the water in the pan boils, drain it and fill it with a new one. After this action, we do not have to constantly remove the foam from the broth. We continue to cook the chicken after boiling water for 15-20 minutes.

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

3. Peel potatoes, cut into cubes or breaks.

4. Peel and finely chop the carrots. As in the previous recipe, carrots can simply be grated.

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

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

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

8. After 10 minutes of confident boiling, carrots can be added to the soup. Stir and cook for another 10 minutes.

9. We still have vermicelli that needs to be sent to the pan. Before throwing the vermicelli, look at the thickness of the soup. Since if you add a lot of vermicelli, then 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 take out the onion pieces and leave our mushroom soup with the lid closed for 5-10 minutes so that it rests and brews well.

Before serving, you can decorate with finely chopped bon appetit herbs.

Soup of frozen porcini mushrooms with semolina

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

Ingredients:

350-500 grams frozen mushrooms.
2 carrots.
3-5 potatoes.
2 onion heads.
1 tablespoon 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. I put a pot on the stove, pour some salt in the water and wait for the water to boil. As soon as the water boils, I send the mushrooms to boil. 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 onions and carrots. I will cut the onion into half rings and grate the carrots.

4. Fry vegetables in vegetable oil until golden brown.

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

6. Salt to the desired state, add lavrushka pepper and semolina.

When you add semolina, make sure that small lumps do not form. This can be avoided by constantly stirring the soup when adding semolina, but semolina should also be added in a thin stream. That's when 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 soup with sour cream and decorate with herbs. Bon Appetit.

Mushroom cream soup with cream of frozen mushrooms

So many of us just love puree soup with cheese or cream. Mushroom soup-puree warms very well and creates coziness in the house.

Ingredients:

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

Cooking process:

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

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

3. We get the mushrooms from the freezer (you can get the mushrooms in advance and defrost them), defrost them and send them to the pan.

4. Add finely chopped onion to the mushrooms.

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

6. Cooked potatoes make mashed potatoes from it.

7. In the puree, add the mushrooms chopped with a blender.

8. The cream needs to be boiled and added to the mushroom puree and again work a little with a blender.

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

Mushroom soup puree of frozen mushrooms is ready to be served in small cups garnished with a sprig of greens. you can also separately serve a handful of crackers. Bon Appetit.

Mushroom soup from frozen mushrooms with rice in chicken broth

Ingredients:

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

Cooking process:

1. Rinse the rice and put it to boil in chicken broth.

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

3. After 5 minutes after boiling the water, throw the mushrooms into the pan with rice and potatoes without defrosting.

4. Peel the onion, finely chop, send to the frying pan. 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 rice, potatoes and mushrooms are fully cooked.

6. Add the dressing, salt and pepper, mix well.Boil 5 minutes.

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

Cooking soup from fresh frozen porcini mushrooms

Since we are preparing a soup of porcini mushrooms, they can be thrown into the water immediately without frying in a pan. These mushrooms are very satisfying and nutritious, so plain water can be used instead of meat or vegetable broth. Pour frozen mushrooms with cold water and put on medium heat.

Peel potatoes, wash, cut into strips or medium cubes. When the mushrooms boil, add potatoes to them, reduce the heat and continue to cook for another 15-20 minutes.

Onions and carrots can be cut into small pieces and immediately put in the soup, or you can lightly fry in vegetable or butter. Bring the soup to a boil, add salt and spices to taste and remove from heat.

Soup of frozen porcini mushrooms is ready and can be served immediately.

If you like to pick mushrooms on your own, then you probably know that even edible ones require additional heat treatment. Fresh mushrooms should be well sorted out, discarded wormy and spoiled and boiled in salted water for 20 minutes. To once again make sure that the mushrooms are completely safe and edible, just put one peeled onion in the pan. If during the process of cooking mushrooms the bulb changes color to dark blue or gray with a slight purple tint, then such mushrooms are not recommended.

To save time on cooking mushroom dishes, they can be prepared in advance. Place clean and boiled mushrooms in a colander to drain all excess liquid. After that, fold the mushrooms in small portions into plastic containers or special freezer bags. Freshly frozen porcini mushroom soup cooks much faster, without losing either aroma or taste. Bon Appetit!

Surprisingly, mushrooms are especially desirable just when the mushroom season has long passed. No, there are, of course, fresh champignons and oyster mushrooms that are available to us all year round. But not a single cultivated mushroom can be compared with forest mushrooms in taste and aroma.

This is where a variety of mushroom frosts come to the rescue. Some housewives prepared them with their own hands, others can easily buy a bag of frozen mushrooms in any hypermarket. Cooking such mushrooms is a pleasure! No cleaning or pre-boiling. I took out a package of mushrooms from the freezer, thawed it - and you can put it into action!

Today this "case" will be a soup of frozen porcini mushrooms. The recipe is super quick and easy. A minimum of ingredients and dirty dishes, since both vegetable frying and the soup itself will be cooked in one saucepan. You will have to work at the stove for a maximum of 30 minutes - and the delicious, insanely fragrant mushroom soup will be ready!

Taste Info Hot soups / Mushroom soup

Ingredients

white mushrooms, frozen, chopped - 1 pack (300 g);
potatoes - 3-4 pcs.;
onion - 0.5 heads;
carrots - 1 small;
green onion - 30 grams;
vegetable oil - 50 ml;
salt and seasonings - to taste;
greens and sour cream - at will and when serving.

How to cook mushroom soup from frozen porcini mushrooms

First of all, we take out the mushrooms from the freezer - we need them defrosted. As a rule, chopped mushrooms defrost quite quickly, literally in 15-20 minutes. During this time, it is quite possible to have time to prepare all the vegetables for the soup: wash them, dry them, peel them. Then finely chop the half of the onion and the white part of the green onion feathers.

In order to save time, we will do vegetable frying for soup in a saucepan where our mushroom soup will be cooked. Therefore, we choose a thick-walled saucepan, pour vegetable oil into it - let it warm up. In the meantime, after the onion, we chop the carrots for frying - three of them on a grater, large or small - at the discretion of the cook.

Once the oil is hot in a saucepan, add the onion. Fry it, stirring until it becomes soft, after which we load carrots into it. Close the lid of the saucepan and bring the vegetables to softness.

While the vegetable frying is cooking, check the mushrooms. They should be defrosted by now. We wash them under cool running water and recline them in a colander in order to completely rid the mushrooms of the liquid. And as soon as the vegetables in the saucepan reach readiness, we load the mushrooms with them. Please note that if you have whole mushrooms, it will take a little more time to defrost them. Plus, before you send the mushrooms to the saucepan, they must be cut.

Again, fry the mushrooms with vegetable dressing for a few minutes, closing the pan with a lid. During this time, quickly peel and chop the potatoes into cubes.

We season vegetable frying with mushrooms with spices and seasonings to taste, after which we add prepared potatoes to them. Pour the required amount of boiling water into the saucepan to get the soup of the desired density.

Salt the soup to taste and cook until the potatoes are ready, all the same, covering the saucepan with a lid. Once the soup comes to a boil, reduce the heat on the stove to medium. After 15-20 minutes, frozen porcini mushroom soup will be ready!

Ideally, before serving, it would be good to let the soup stand for about 15 minutes - then it will become even more fragrant. Everything, now the mushroom soup is ready to serve.

If desired, the soup can be seasoned with chopped herbs and a spoonful of sour cream. Bon Appetit!

white mushroom soup recipe

How to defrost porcini mushrooms

To prepare any dishes from quick-frozen mushrooms, you should initially defrost them correctly. Frozen porcini mushrooms are not used without prior defrosting. Place several layers of paper towels on a dish large enough to hold as many mushrooms as you need in one layer. Arrange the whites and put the dish in the refrigerator. This way, when the whites start to thaw, the liquid from them will be absorbed into the towel instead of accumulating in the mushroom itself. Leave the mushrooms in the refrigerator for 20-30 minutes. In order to prepare mushroom soup from frozen mushrooms, you do not have to wait until they are completely thawed.

Cream soup of white frozen mushrooms

To prepare a tender mushroom soup, you will need: - 500 g frozen white mushrooms; - 1 head of onion; - 4 cloves of fresh garlic; - ½ cup unsalted butter; - 8 cups of chicken broth; - 1 glass of cream 20% fat; - 2 teaspoons of fresh thyme leaves; - 3 tablespoons of wheat flour; - salt and pepper to taste.

Defrost porcini mushrooms, squeeze out excess liquid and cut the mushrooms into slices. Melt the butter in a large saucepan. Peel the onion and garlic, cut the onion into small cubes, crush the garlic with the back of a heavy wide knife. Saute onion and garlic until soft. Sprinkle the vegetables with wheat flour and fry, stirring, for about 1-2 minutes.

Slowly pour in warm chicken broth, put porcini mushrooms. Stir and cook the soup for 15-20 minutes. Puree with a blender and rub through a fine sieve. Add salt, pepper and thyme, pour in the cream.

You can serve this soup by garnishing with croutons, sprinkled with grated Parmesan and chopped fresh parsley.

Soup with porcini mushrooms and beans

A fragrant and satisfying soup is obtained from frozen porcini mushrooms with beans. Take: - 1 large carrot; - 1 stalk of celery; - 1 large head of onion; - 3 cloves of garlic; - 2 tablespoons of olive oil; - 250 g dried white beans; - 1/2 cup pearl barley; - 500 g of beef shanks; - 500 g of frozen porcini mushrooms; - 4 sprigs of thyme; - 1 bay leaf; - 1 tablespoon finely chopped parsley.

You can replace raw beans with canned ones. It does not need to be soaked, but excess liquid must be drained. Canned beans are placed 30 minutes before the dish is ready.

Soak beans in cold water for 10-12 hours. Drain the water. Defrost and cut porcini mushrooms. Peel carrots, celery, onions and garlic. Chop the garlic, cut the onion, celery and carrot into small cubes. Saute the vegetables in olive oil in a large, wide saucepan. When they become soft, add chopped frozen mushrooms, add beans and barley, put beef.

Pour in 8-10 glasses of water, add thyme sprigs and bay leaf, salt. Bring to a boil, reduce heat to medium, and simmer, uncovered, until beans are tender, about 1.5 hours. Remove and discard the thyme and bay leaf. Remove the bones and remove the meat from them, chop it and return it to the soup. Season the soup with ground black pepper, garnish with chopped parsley and serve.

Noble porcini mushrooms are great for cooking a variety of dishes. But they are especially good in a transparent, unusually fragrant and rich soup. Consider the options and subtleties of their cooking. We present 3 recipes for soups from fresh, dried and frozen porcini mushrooms.
Recipe content:

There is nothing healthier for lunch than a plate of fresh hot soup. This is an extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, mushrooms are used fresh, frozen, dried, canned, pickled. However, those that are at hand. Especially appetizing and tasty soup is obtained from fresh mushrooms. But most often soups are cooked using dried porcini mushrooms.

Soups are usually supplemented with various products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some cooks believe that porcini mushrooms are self-sufficient and additional products simplify their taste, therefore, neither cereals nor vegetables are recommended.

Mushroom cream soups are very common. They are boiled in the same way as usual, after they are cooled, they are pierced with a blender to the consistency of mashed potatoes and heated again, without boiling. And in order for the soup to be tastier, it must be given time to brew a little.

How to cook porcini mushroom soup - cooking secrets

From time immemorial, mushroom soup has been classified as an exquisite gourmet first course, but any and even an inexperienced culinary specialist can cook it. To know how to cook porcini mushroom soup, you need to know the general recommendations, then the soup will have a fragrant and rich mushroom soup.

For mushroom soup from porcini mushrooms, any mushrooms are used. Fresh put raw or pre-fried. The roasting process will reveal a unique mushroom aroma.
The most rich and delicious yushka is obtained from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal the taste.
The standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
Pickled and salted mushrooms will add a refined taste to the soup, and a combination of salted and fresh mushrooms will give an unforgettable aroma.
For a rich soup, dried mushrooms ground into powder are added to the soup. So the dish will become more satisfying and denser.
Spice adds richness to any soup. But porcini mushroom soup does not need additional additives. It can be supplemented only with black ground pepper and herbs.
Flour will add density and density to the dish. It is pre-fried in a pan, and then diluted with broth and added to the bulk.
French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
The dish is served with sour cream, herbs and crackers.
Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all the trace elements and nutrients, and most importantly, the aroma.
Store dry mushrooms in a dry place in a paper bag or cardboard box.

White mushrooms belong to the first category of elite mushrooms. They are very well perceived and absorbed by the body, contain a beneficial substance that affects the strength and growth of nails, hair health and skin elasticity. There are many recipes for their preparation, but soup is considered a classic.

Calorie content per 100 g - 36 kcal.
Servings - 5
Cooking time - 50 minutes

Ingredients:

White mushrooms - 300-350 g
Water - 1.5 l
Carrot - 1 pc.
Dill, parsley - 2 sprigs
Bay leaf - 2-3 pcs.
Onion - 2 pcs.
Potatoes - 4 pcs.
Olive oil - 2 tbsp
Salt - 1 tsp or to taste

Step by step preparation:

Clean mushrooms from sand and branches. Dip in cold water and soak for 15 minutes. Wash thoroughly after each mushroom. Cut larger ones into smaller pieces. Put the mushrooms in a saucepan, cover with drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pan, they are ready.
Remove the boiled mushrooms from the broth, put on the countertop and dry. Then fry in olive oil until golden brown. Return them to the broth.
Saute the onion in a frying pan in oil until transparent and send to the pan.
Peel potatoes with carrots, wash, cut into pieces and put in soup.
Put the pan on the stove, boil and simmer until the vegetables are ready.
For 5 minutes, put the bay leaf, season with salt and pepper and add chopped herbs.

When there is a blizzard outside the window, but you don’t want to go for groceries, then a bunch of dried porcini mushrooms will be a real salvation. Of these, you can quickly cook the most common, at the same time delicious mushroom soup, which is very tasty served with sour cream.

Ingredients:

Dried mushrooms - 50 g
Water - 1.5 l
Potatoes - 4 pcs.
Carrot - 1 pc.
Bulb - 1 pc.
Bay leaf - 1 pc.
Peppercorns - 2 pcs.
Butter - for frying
Wheat flour - 1 tbsp
Sour cream - for serving
Greens - bunch
Salt - 1 tsp or to taste

Step by step preparation:

Wash the mushrooms, pour boiling water over them and leave to infuse for 20-25 minutes.
Peel the onion with carrots, finely chop the first, grate the second on a coarse grater. Pass the vegetables in a pan in butter until golden. At the end, add flour, mix and fry for a couple of minutes.
Rinse the swollen mushrooms under running water, cut and throw in boiled water. Then pour in the water in which they were soaked.
After 20 minutes, put the diced peeled potatoes. After 10 minutes, salt, pepper, add the roast, bay leaf and cook until the potatoes are ready.
Leave the finished soup to infuse for 15 minutes and serve with sour cream and herbs.

Many chefs believe that frozen mushrooms are not the best option for mushroom soup, because the stew with them is not very rich and fragrant. But there are exceptions to any rule, and this recipe is proof of that.

Ingredients:

Frozen porcini mushrooms - 500 g
Pearl barley - 250 g
Frozen green peas - 250 g
Parsley root - 100 g
Celery root - 100 g
Water - 2.5 l
Garlic - 3 cloves
Allspice peas - 2 pcs.
Carrot - 1 pc.
Bulb - 1 pc.
Butter - for frying
Sour cream - 2-3 tablespoons
Salt - 1 tsp

Step by step preparation:

Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots - into strips, potatoes - into cubes, garlic - finely chop.
Pour frozen mushrooms with cold water and leave for half an hour. Throw them in a colander, rinse and cut into pieces.
Melt the butter in a frying pan and sauté the onion for 5 minutes.
Add mushrooms and cook over moderate heat for 10 minutes.
Pour water into the pan, boil, put the parsley and celery and boil for 10 minutes.
Put the carrots in the pan and cook for 10 minutes.
Add the potatoes to the pot and cook the soup for another 10 minutes.
Add mushrooms with onions and continue cooking for 5 minutes.
Boil the barley in advance until tender and season the soup with it.
Put green peas, laurel, allspice peas, chopped garlic, dill and mix.
Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before cooking and leave the soup to infuse under the lid for 15 minutes.