How to cook mushroom soup from frozen mushrooms

Legends about the benefits of frozen mushrooms. Due to the emergency effects of cold, all useful enzymes are preserved. For this reason, the product is often stockpiled. Mushrooms contain high amounts of fiber, proper fats and carbohydrates, they are also an excellent source of protein. If you have a variety of varieties in your arsenal, you can lead a correct lifestyle. One of the most common dishes on the basis of mushrooms is soup. Consider the most delicious recipes, we give practical advice.

Frozen Mushroom Soup: Classics of the Genre

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

1. Choose a suitable pan, pour 2 liters into it. filtered water, bring to the appearance of the first bubbles. Once this happens, set the burner to the middle mark, send the frozen mushrooms inside. Tom them about a quarter of an hour, not longer.
2. Peel and grate potato tubers, add to the mushrooms. Remove the husks from the onion, chop it into very thin half rings or cubes. Crush the carrots, send the components to roast.
3. After 3 minutes, add the tomato paste, mix. When the onions and carrots are fried, move them to the mushrooms and potatoes. Stew soup on medium heat for about 5-10 minutes, then add the pasta.
4. Stir until noodles / spaghetti are ready (about 8 minutes). After 5 minutes, salt and pepper the soup, add the bay leaf. Before serving, cool slightly, decorate with chopped greens and sour cream.

Mushroom soup with beans

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

1. Wash the beans under the tap, send to a deep pan, cover with filtered water. Leave to swell for 10 hours, after the expiration date, drain the liquid. Pour the composition of two liters of drinking water, send boil.
2. When the first bubbles appear, reduce the power to a minimum. Tomite product 45-60 minutes to readiness. Now wash the chanterelles, chop them if necessary. Pour to the beans, cook for a quarter of an hour.
3. While the soup is boiling, chop the carrots on a grater, chop the onion with thin half rings. Fry the vegetables in vegetable oil until golden crust, move to the pan with the mushrooms.
4. Cover the dishes with a lid, stew for 10 minutes, then salt and pepper. After cooking, let the dish stand for a third of an hour, pour it into a bowl, serve with chopped dill and parsley.

Oyster mushroom soup

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

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

Creamy Mushroom Cream Soup

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

1. Throw white mushrooms in a colander, rinse under the faucet, excluding pieces of ice. Peel the potatoes, chop them into cubes measuring 2 * 2 cm. (Not very fine). Fry the mushrooms in butter until dark crust appears, the composition should decrease in volume.
2. Chop the onion, grate the carrot on a grater with a large section, fry in butter (it is allowed to use olive or vegetable).
3. Separately, boil the potatoes, add a slice of butter, salt.Turn the product into a smoothie using a blender, not a pestle. Pour the cream into the porridge, mix again.
4. Mix potatoes with onion roasting. In the pan for boiling, send mushrooms, cover with drinking water, stew for 5 minutes. Pour in potato and cream base, mix.
5. Leave the soup on medium heat, cook for 3 minutes. After that, turn off the burner, cover the tank with a lid, let it stand for half an hour. Serve with chopped dill or parsley.

Mushroom soup with semolina

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

1. Remove the mushrooms from the freezer, leave them at room temperature for half an hour. During this period, the product will be thawed, you will only need to flip the contents into a colander and rinse thoroughly with cold water.
2. Knead the mushrooms into a saucepan, cover with filtered (!) Water, cook for about a quarter of an hour at low power. Peel the potatoes, rub it on a large grater, add to the mushrooms.
3. Melt the butter in a pan, send grated carrots and shredded onions to it.Prepare a fry (the mixture should be covered with a golden crust).
4. At this time, mushrooms and potatoes already boiled. Salt and pepper soup, add chopped dill. Add a fry to the container, simmer another 5 minutes.
5. After the allotted time, pour the semolina in a thin stream, stir well. Boil until complete swelling (about 5 minutes), then cover with a lid and let stand for 15 minutes. Serve with sour cream and dill.

Barley Mushroom Soup

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

1. Rinse the barley 5-6 times, leave on a colander or kitchen sieve to glass the excess liquid. Fill the composition with boiling water, leave to soak for 1.5 hours.
2. At this time, rinse the champignons under the tap to remove the remnants of ice. Chop the fruit in small pieces, send to boil in boiling water.
3. Remove the foam that appears in the process of languishing. 10 minutes after the start of cooking, add laurel, salt and pepper. Cover the container with a lid, cook for another quarter of an hour.
4. After the allotted time, remove the mushrooms with a slotted spoon, set aside, they will be needed later. In the resulting broth vsypte steamed barley, mix.Boil the soup for another 35-45 minutes.
5. Clean the potatoes in advance, cut the tubers into cubes. Add to the soup after the barley is cooked. Cover with a lid, continue to simmer the dish.
6. At this time, cook a shred of shredded onion, grated carrots and half a bunch of dill. After the vegetables are golden in color, add boiled mushrooms to them. Fry the mixture for another 5 minutes.
7. Transfer the composition to the soup, turn off the hotplate, leave the dish to infuse for 15 minutes. Pour into plates, decorate with sour cream or mayonnaise. Sprinkle with chopped dill and black pepper.

Mushroom soup with chicken in a crock-pot

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

1. Chop the chicken fillet into 3 * 3 cm cubes, marinate the product in the spices and leave for 20 minutes. After the expiration date, boil the meat in the multicooker bowl to get the initial broth.
2. Wash and chop frozen mushrooms, chop the potatoes into cubes. Chop onions and carrots, chop the pepper. Send all the ingredients to roast in butter.
3. When the golden crust appears, move the broil into the broth. Boil the composition for another 15 minutes in the “Soup” or “Baking” mode. After the allotted time, add chopped greens to the soup.
4. Cover the lid of the multicooker, leave the dish to infuse. Pour into bowls, supply the soup with sour cream and sprinkle with dill. If desired, chopped tomatoes can be added to the dish, after removing the peel from them.

Practical advice

1. Frozen mushrooms do not require prior defrosting. It is enough to wash the raw material with water, removing pieces of ice.
2. To make the soup rich and rich, fry the mushrooms before sending them to the broth. To improve the structure of the product can be crushed in a blender (about 30 seconds).
3. Some housewives prefer to fry the mushrooms with onions, then add the boiled potatoes and chop the mass in a blender. If you pour in some water and add salt, you get a full-fledged cream soup.

It is easy to cook soup based on frozen mushrooms, if you have basic knowledge of the available technologies. To begin, rinse the raw materials under the tap, chop into slices (if necessary). View popular recipes with chicken, semolina, butter, beans or pearl barley. Prepare the first course of the classic technology, add your favorite seasonings to taste. Mushroom soup is served with fat sour cream and chopped greens.

Video: How to Make Dried Mushroom Soup