In summer and autumn, we prepare mushroom soup with aromatic forest mushrooms that have just been brought from the forest. In winter, from frozen and dried, which was harvested during the harvest season. And we cook delicious mushroom and oyster mushroom soup all year round, as these mushrooms are grown regardless of the season under artificial conditions. Mushroom soup- simple and tasty, but you can cook it at any time, you just need a desire.

There are so many mushroom soups that I don't even know where to start. Once I already touched on this topic when I talked about. Therefore, this time I will bypass this recipe, but tell you about other soups.

As a big mushroom lover, in principle, I also really love variety, so soups from all kinds of mushrooms are often on my table. In addition, mushroom soup can be light with vegetables, or it can be hearty with potatoes and noodles. Even with meat and on meat broth there is mushroom soup, and from this it does not become something else. After all, the most important thing is mushrooms.

When to cook quick lunch, and there are fresh champignons on hand, the easiest option is mushroom soup. To prepare it, you do not need a lot of complex and expensive products, and you will spend a minimum of time. You should have potatoes, onions, carrots and some mushrooms. Here is a quick formula for mushroom mushroom soup.

You will need:

• champignons - 300 gr;
• potatoes - 2-3 pcs;
• carrots - 1 pc;
• onion - 1 pc;
• salt, pepper and aromatic spices to taste.

Preparation:

1. Mushroom champignon soup can be cooked without using meat and vegetable broths, that is, practically in water. The broth itself is formed from mushrooms and potatoes. So start by frying the onions and carrots. Cut the onion into very small cubes and fry in a pan with vegetable oil.

2. Peel the carrots and grate. Any one will do: small, large or even for korean carrots... The main thing is that you are satisfied with the size of the carrots in the finished soup. Place the carrots in a skillet with the onions and fry them together until lightly browned.

3. Now wash and dry the mushrooms. Cut off the very tip of the leg if it has darkened. Cut each mushroom in half lengthwise and then into slices. If the mushrooms are large, then cut into quarters. Place mushrooms with onions and carrots and fry together. Cover and simmer for 2-3 minutes. Season with salt and pepper according to your taste.

4. Peel and cut potatoes into small pieces. If you did this in advance, then fill in the potatoes cold water and it will not darken.

5. Boil water in a kettle. Transfer the prepared mushrooms and vegetables to a saucepan and pour over hot water... It will take from 1 to one and a half liters, it depends on how thick the soup you want to get. As soon as the water boils, put the chopped potatoes in the same place. Stir and cook until potatoes are tender.

6. The potatoes will cook for about 10 minutes. When it's almost done, add fresh or dried herbs to the mushroom soup. Stir and cook until tender. Let it brew under the lid for 5 minutes and can be served.

Have a nice and delicious lunch!

This mushroom soup can be prepared in any season if you have dried porcini mushrooms prepared or purchased. This is one of the most beloved noble mushrooms with a very bright and memorable taste and smell. It cannot be confused with anything. An excellent dark brown broth is obtained from porcini mushrooms, quite transparent and beautiful. From aspen, for example, this will not work, it will be darker.

When boiled in soup, dried mushrooms increase in volume, so you need very little of them. For an average saucepan of 3-4 liters of soup, 100 grams will be enough. There are several opinions about whether to add carrots to mushroom soup, some people think that it interrupts the taste of porcini mushrooms, so add it as desired. Mushrooms do feel stronger without carrots, but if you love the taste, this is your decision.

You will need:

• dried porcini mushrooms - 70-100 gr;
• potatoes - 3-4 pcs;
• onion- 1-2 pcs;
• noodles or vermicelli - 100-150 gr;
• carrots - 1 pc (optional);
• butter or vegetable oil for frying onions;
• salt, pepper and fresh herbs taste.

Preparation:

1. Dried mushrooms they are prepared quite simply, but they must be rinsed before cooking. After all, they dry them out quite a bit. Therefore, place the dried mushrooms in a saucepan or deep bowl and rinse in cold water several times. Fill the dishes, rinse the mushrooms with your hands and drain, then a few more times. You can pre-soak for 15 minutes, but also in cold water.

2. Put the washed porcini mushrooms to cook. Use a slotted spoon to scoop them out of the water so that all debris and sand remains on the bottom of the dish. Place in a clean saucepan and cover with fresh water. Cook over medium heat for 30 minutes. During this time, the mushrooms will soften and the broth will turn brown.

3. While cooking the mushrooms, prepare the rest of the food. Peel and cut the potatoes into small cubes. If you want to get a transparent broth, then put the chopped potatoes in a deep bowl and rinse several times in cold water until all the starch is washed out, that is, the water becomes completely transparent. Leave the potatoes in the water until they are placed in the soup to prevent them from oxidizing or darkening.

4. Preheat a skillet over medium heat. Pour vegetable oil there or put a piece of butter. Cut the onion into small cubes and place in the skillet. Saute the onions until they are softened and translucent, without adding heat. It should not overcook, only become soft and transparent. If you want to add carrots, then put them in now and reduce heat to low, stirring and fry them together until the carrots are soft.

5. Catch the cooked mushrooms out of the pan with a slotted spoon. Strain the broth again, for this, pour it into another container, leaving quite a bit at the bottom, if sand or debris is wedged in the mushrooms, it will be on the bottom. Rinse the pot and put it back in again. mushroom broth.

6. Put the porcini mushrooms in a skillet with the onions (and possibly carrots) and fry very lightly until the characteristic mushroom smell appears and very light golden brown... Butter is preferable in this case, as it emphasizes the taste of porcini mushrooms.

7. While the mushrooms are fried, bring the mushroom broth to a boil and place the chopped potatoes in it. The finer you cut it, the faster it will cook. This can take 5 to 15 minutes.

8. There are two options for adding noodles to mushroom soup. Or cook it right away in mushroom broth, but it is better to do this only with noodles, as it cooks quickly. Or cook separately until aldente (just a little undercooked) and add to the soup later. In the second method, the broth of the mushroom soup will remain transparent; when cooked together, it will become a little cloudy due to the noodles. Put raw noodles when the potatoes are almost ready. And boiled noodles with mushrooms.

9. Now it's time to put mushroom frying into the soup. Transfer the onions and mushrooms to the boiling soup, stir and cook for literally five more minutes. Season with salt and pepper according to your taste. You can add dried herbs at the same time. Fresh is best added to ready-made soup or already on a plate.

10. Turn off cooked soup and leave covered for 5 minutes. Then you can serve and invite the family for dinner.

Delicious and aromatic soup porcini mushrooms ready.

Mushroom soup with eggplant, cooked in milk - recipe video

If you want to cook an unusual mushroom soup, then you should take a closer look at this recipe. Especially if you are a big eggplant lover and the season allows you to get these wonderful fresh vegetables... The unusual method of cooking in milk makes the soup only tastier, it turns out to be very tender and creamy. After all, we know very well that mushrooms, especially champignons, go well with the creamy taste of dairy products.

This soup is prepared without meat, but in terms of satiety it is not inferior to any meat one. Thanks to that very pearl barley. For the majority, pickle is most often associated with barley, but mushroom soup can be very tasty to cook. Almost any mushrooms are suitable for such a soup; this will only change the taste a little. You can get frozen or dried ones stored for a long time, or you can buy fresh mushrooms, which will not spoil the taste in the least. The only difference in cooking will be that the dried mushrooms will need to be boiled beforehand, and the frozen ones will need to be defrosted.

You will need:

• mushrooms - 500 gr (fresh);
• potatoes - 3-4 pieces;
• boiled pearl barley - 250 grams;
• carrots - 1 pc;
• onions - 1 pc;
• vegetable oil - 2 tablespoons;
• butter - 30 gr;
• ground black pepper;
• salt;
• allspice peas - 3-4 pcs;
• Bay leaf- 1-2 pcs;
• fresh dill - a few branches.

Preparation:

1. Before we start cooking mushroom soup, let's prepare the ingredients. Pearl barley it is necessary to boil in water to make it crumbly. Wash and peel the potatoes and carrots, peel the onions. Wash and dry the mushrooms, for example with a towel.

2. Cut the onion into small cubes and the carrots into thin strips. You can grate the carrots, regular or Korean carrots.

3. Cut the potatoes into medium-sized cubes, which will be convenient for you and your household to eat in the soup.

4. Cut the mushrooms into halves and then into thin slices. If the mushrooms are too large, then cut into quarters. Small mushrooms like honey agarics can be omitted.

5. Take a deep saucepan with a thick bottom or a regular skillet. Heat the vegetable oil, and then put the butter in it, let it melt. Place the onions and carrots in the oil and saute lightly over medium heat until the vegetables are tender.

6. Add the chopped mushrooms to the vegetables and fry until the mushrooms are done. If you are not using fresh mushrooms or oyster mushrooms, but thawed or dried, then they must be cooked before that.

7. When the mushrooms are lightly fried until golden brown, transfer the contents of the pan to a saucepan and add boiled barley and chopped potatoes to them.

8. Boil a kettle of water and pour boiling water over the contents of a saucepan. Water will be needed from 1.5 liters. You can add a little less if you like very much thick soup or more if more transparent and liquid.

9. Add salt, pepper and bay leaf. Cook until the potatoes are done. Then add the freshly chopped dill. Turn off the stove, cover and let the soup steep for about half an hour. So it will become even more rich and tasty.

Serve the soup by serving. You can add a spoonful of sour cream or fry crispy croutons. A very tasty and satisfying mushroom soup can be obtained without meat. Bon Appetit!

This soup can be simultaneously attributed to both mushroom and cheese. As you remember in the cheese soup recipes, there were also mushrooms. But still, I consider it mushroom to a greater extent. Mild creamy taste only emphasizes the taste of honey agarics. For soup, you can take wild mushrooms fresh or frozen, or you can buy frozen mushrooms in the store, which are now freely sold at any time of the year. Both are delicious, so feel free to cook and sample.

You will need:

• honey mushrooms - 600-700 grams;
• potatoes - 4 pcs;
• onion - 1 onion;
• processed cream cheese - 150 gr;
• sour cream - 2-3 tablespoons;
• butter - 50 gr;
• vegetable oil - 50 gr;
• salt and pepper to taste.

Preparation:

1. It is better to start the preparation of this soup with mushrooms. If you are using fresh forest mushrooms. then they must first be washed and welded. Small mushrooms do not need to be cut, but large ones cut into several pieces.

2. Peel and dice the potatoes. Place a saucepan with 2.5-3 liters of water on the stove, boil and put the potatoes to simmer. This will take 10-15 minutes, depending on the size of the pieces.

3. Heat a frying pan on the stove, add vegetable oil and a piece of butter. Creamy is needed for the taste. Once the butter has melted, add finely chopped onions. Fry it until transparent and soft, you can brown it a little, but not too much.

4. Put prepared mushrooms in a skillet with onions. If instead of honey mushrooms you have champignons, then they can be put simply washed and chopped, you do not need to boil. It is best to defrost frozen mushrooms from the store in advance and cook a little, about 10 minutes. This will be enough.

5. Fry the mushrooms and onions until all the liquid has evaporated and the mushrooms begin to fry. In fact, they need to be brought to readiness.

6. Put sour cream and melted cheese to the mushrooms, mix until smooth. You should get mushrooms in cheese and sour cream sauce.

7. When the potatoes are cooked in a saucepan and the mushrooms in the sauce are ready in the pan, put the contents of the pan into the pan. Stir, salt and pepper to taste. let it simmer over medium heat for literally 3-4 minutes. After that, cover with a lid, turn off the heat and let it brew for another 10 minutes.

Mushroom soup with honey agarics is ready, it turned out to be tender, creamy and with a pronounced mushroom taste. Bon Appetit!

We continue to cook delicious soups. Who said that mushroom soup can only be in vegetable broth. It seems to me that chicken broth also goes well, and the presence of meat can make it even tastier for many. Take a good piece of chicken for the broth, if you like low-fat soup, then the breast, but if you prefer rich, then take the wings, legs or a whole half so that there are skin and bones. Then the chicken broth will be fatter, nourishing and more aromatic. It is important that you cook the way you like to eat.

Buckwheat in this soup will only add satiety to it. By the way, this is a great option to use already cooked buckwheat, which you have left, for example, from a side dish. If buckwheat is not boiled in soup, but boiled separately, then the broth will be light and transparent, and if put to boil in soup, it will be dark, brown. This is also your choice. I prefer separately cooked buckwheat.

You will need:

• fresh mushrooms (honey agarics, champignons, oyster mushrooms) - 300 gr;
• chicken - 400-500 gr;
• potatoes - 4-5 pcs;
• buckwheat - 1 glass;
• carrots - 1 pc;
• onion - 1 pc;
• fresh dill, parsley - 1 small bunch;
• bay leaf, salt and pepper to taste.

Preparation:

1. In preparing such a soup, it is important to start by boiling chicken in broth. Most delicious broth obtained by cooking over low heat, if possible with slow simmering. Broth boiled at a high boil will be less aromatic and more likely to be cloudy. Therefore, pour cold water into a saucepan, put the chicken meat and simmer under a lid without actively boiling, but only with a slight bubbling until the chicken is cooked. In the process, especially at the beginning, be sure to remove the resulting foam.

2. Peel potatoes, carrots and onions. Rinse and dry the mushrooms to remove excess water. There is no need to cook champignons, oyster mushrooms and mushrooms in advance. Dried mushrooms only need to be soaked in water for an hour.

3. Heat a skillet with vegetable oil, add finely chopped onion and fry until golden brown.

4. Cut carrots into thin sticks or grate on a coarse grater. Add to the onion in a skillet and cook, stirring constantly, until tender.

5. Place mushrooms in a skillet with vegetables and stir. A liquid will begin to stand out from the mushrooms, simmer the mushrooms in it, stirring occasionally, until they are semi-cooked.

6. Remove the cooked chicken meat from the broth, cool slightly and disassemble into smaller portions.

7. Cut the potatoes into cubes and cook in the boiling broth. If you decide to add dry buckwheat to the soup, then do it along with the potatoes. If you have cooked buckwheat in advance, then put it when the potatoes become soft.

8. Five minutes after sending the potatoes to boil, transfer the vegetables and mushrooms to the pan. Stir. Season the soup with salt and pepper. Add the bay leaf as desired, but be sure to remove it when the mushroom soup is ready so that it doesn't taste bitter.

Mushroom soup recipe

Fragrant, delicate, delicious mushroom soup from frozen mushrooms - try to cook it according to our family recipe! Be sure to treat your relatives.

55 minutes

250 kcal

5/5 (2)

Every housewife knows how to cook a simple mushroom soup, but only a few of us really understand how to fully reveal the taste and aroma of this wonderful dish - especially if you have to cook from frozen forest mushrooms, not too well amenable to heat treatment.

As a result, we often get an incomprehensible concoction with a mushroom flavor and refuse further attempts to use mushrooms in the soup - it's much easier to just fry them the old fashioned way!

Fortunately, at one time I received from my grandmother universal recipe the perfect mushroom soup that has been specially formulated for making dishes from frozen mushrooms, porcini mushrooms or champignons- we will talk about him today in our article.
When starting to cook soup, arm yourself with patience and carefully read all the recommendations, because this is the only way to achieve the perfect result. So, let's begin!

Kitchen tools

Try to prepare in advance all the necessary appliances, tools and utensils that you will definitely need in the process of making a delicious mushroom soup from frozen mushrooms: a pan with a non-stick coating with a volume of 3 liters, deep bowls (several pieces) with a capacity of 300 to 800 ml, a spacious frying pan with a diameter from 23 cm, tablespoons, a coarse grater, teaspoons, a sharp knife, measuring dishes or kitchen scales, a wooden spatula, a chopping board and a potholder. Among other things, keep your blender or food processor and chopper ready to help you process certain ingredients properly.

Required Ingredients

Did you know? Let's face it, the soup really turns out to be simply divine if you cook it in meat broth, but it is quite possible to use purified water if you have difficulties with the broth. In addition, frozen mushroom soup works well with scrubs such as barley or rice, so if you feel like it, add about 50 g of washed cereal to the ingredients list, and detailed recipe mushroom soup with barley can be viewed separately.

Cooking sequence

Preparation

Important! If you think that it would not hurt to additionally season your future soup with your favorite spices, it's time to prepare them as well. For example, I love adding to mushroom soup Little ground ginger, hops-suneli and a mixture of Italian herbs, but my mother additionally grates a few tablespoons of hard cheese on a coarse grater.

The first stage of preparation

1. We put the pan on medium heat and warm it up well.
2. We remove the mushrooms from the freezer and immediately put them in the pan.
3. We close the mass with a lid and simmer for about five minutes, then pour in half of the sunflower oil.
4. We warm up the mushrooms until they are completely defrosted, trying to prevent the ingredient from burning.
5. After that, put the mushroom mass in a bowl.
6. We put a saucepan with water or broth on medium heat, add bay leaves and salt, bring to a boil.

Some housewives prefer boil frozen mushrooms in salted water without pre-frying- to me this way seems ineffective, because we not only need to achieve complete defrosting, but also to ensure the integrity of each mushroom. In addition to losing their shape, mushrooms run the risk of acquiring an unpleasant taste of a rubber washcloth, which is not clear how it got into our soup.

Second stage of preparation

1. Put the chopped onion in the pan and pour the rest of the sunflower oil over it.
2. Fry it over low heat, stirring frequently with a wooden spatula.
3. After five minutes, add the chopped carrots to the onion and close the pan with a lid.
   
   
4. Simmer for about ten minutes, add mushrooms from time to time, stirring it.
   
   
5. Once the carrots are soft and lightly browned, remove the pan from the stove.
6. Gently pour the frying into a saucepan and mix the broth well.
   
   
7. Bring the water to a boil and add the chopped potatoes, stir the soup again.
8. Cook for about 15 minutes, add additional seasonings and chopped herbs.
9. Five minutes before cooking, we taste the soup with salt and, if necessary, add more.
10. Turn off the fire and let our soup sit on the stove for about 10 minutes under a closed lid.
    
    

Important! Such a soup can be easily cooked in a multicooker: to do this, add both frying and potatoes to the boiling broth with mushrooms, and then set up the "Soup" or "Baking" program on your device for about half an hour. Taste for readiness and salt about 10 minutes before the end of the program and try not to overcook your dish.

That's it, now you know all about how to quickly and easily prepare a gorgeous mushroom soup from frozen mushrooms! Pour it into small portions and garnish with fresh green onion feathers, young garlic and basil and cilantro leaves.

Mom prefers to add a teaspoon to each plate. butter and some red chili, but this is only worth doing if you and your family are spicy. You can store the soup in the saucepan in which it was cooked for about five or seven days - the longer, the faster dish will lose its aroma and flavor properties.

Video recipe for making mushroom soup from frozen mushrooms

Take a close look at the attached video on how to properly prepare a delicious frozen mushroom mushroom soup.

Concluding our conversation with you, I would like to offer you some more wonderful recipes for mushroom soups, with which you could diversify your mushroom menu and your personal arsenal of culinary finds.

For example, make mushroom soup from dried mushrooms, which turns out to be simply unusually fresh, bright and incredibly tasty. In addition, do not forget to take on a wonderful, very simple, very popular with both children and adults.

In addition, I can not but recommend the classic and quick, perfect for those who value their time, mushroom soup in a slow cooker. I've tested all of these recipes countless times, so you don't have to worry about running into an unreliable guide.

Bon appetit, everyone! I would like to hear from you a few comments and feedback on the above recipe, as well as learn about your new ideas and developments on adding to the broth and decorating the finished product. Have a nice day and successful kitchen experiments!

Fragrant mushroom soup Is a dish that will delight the family and diversify the usual menu. It can be prepared not only from fresh and dried mushrooms. Frozen mushrooms are also great for making your first course. It is not difficult to prepare it, and it will not take much time.

The recipe for the classic frozen mushroom mushroom soup

Forest mushrooms are a healthy and delicious seasonal product that can be prepared and stored in the freezer. There are many recipes for its preparation: various mashed soups with processed cheese, with noodles, tomatoes. They can be cooked both in a multicooker and on the stove. The classic mushroom soup is quick to cook with few simple ingredients.

Before you start preparing mushroom soup from frozen mushrooms, you need to get them out of the freezer, let them thaw, rinse and chop. Some housewives do not wait for the workpiece to melt, but send it directly to boiling water or to a frying pan.

Ingredients:

• Frozen mushrooms - 400 gr.;
• Carrots - 2 pcs.;
• Potatoes - 5 pcs.;
• Bow - 1 head;
• Salt, pepper to taste.

Cooking method:

Mushroom soup from frozen mushrooms is ready. You can decorate it by sprinkling with herbs on top.

The recipe for making mushroom soup in a slow cooker

Mushroom soup in a slow cooker from frozen mushrooms turns out to be rich, cooks faster and without using additional dishes.

Ingredients:

• Frozen mushrooms - 400 gr.;
• Noodles - 100 gr.;
• Carrots - 1 pc.;
• Bow - 1 head;
• Butter;
• Salt, pepper to taste.

Cooking method:

1. Defrost the mushrooms, wash and chop;
2. Peel the onion and chop finely, peel the carrot and three on a coarse grater;
3. We set the "Baking" mode on the multicooker for 15 minutes, put the onion first, fry it until golden brown, then add the carrots and fry them for 3 minutes. Finally, add the mushrooms and fry the entire mixture in a slow cooker for 5 minutes;
4. Add hot water to the multicooker bowl and set the "Soup" mode.
5. 10 minutes before cooking, pour the noodles, salt and pepper into the broth. Cook until you hear a beep.

Soup in a slow cooker is ready. You can serve it with sour cream, after sprinkling with herbs.

Frozen White Mushroom Soup Recipe

Porcini mushrooms do not give the broth a dark color, as is the case with most forest mushrooms. The soup remains clear. The broth has excellent taste and aroma. Prepared from porcini mushrooms classic soup, as well as soups, sauces, salads.

Porcini mushroom puree soup

Now it has become fashionable to cook mashed soups. Mushroom puree soup from frozen mushrooms it turns out tender and aromatic. The recipe is simple.

Ingredients:

• Porcini mushrooms - 450 gr.
• Onions - 1 pc.;
• Olive oil - 100g.
• Cream - 300 ml;
• Pepper, salt to the taste of the cooker;
• Dill, croutons.

Cooking method:

Decorate the finished porcini mushroom soup with herbs and sprinkle with garlic croutons.

Frozen porcini mushroom soup with processed cheese

Such a soup made from frozen mushrooms has become a favorite for many housewives, its recipe is similar to the classic one, but the taste is different. Gives delicate taste processed cheese OK.

Ingredients:

• Porcini mushrooms - 500 gr.;
• Potatoes 5 pcs.;
• Carrots - 1 pc.;
• Bow - 1 head;
• Processed cheese - 3 tbsp. l .;
• Oil - 50 gr.;
• Salt, pepper to taste;
• Greens.

Cooking method:

1. Bring water to a boil in a saucepan and put pre-cooked and chopped porcini mushrooms in it;
2. Peel and cut into small cubes potatoes and from ordering it to mushrooms;
3. Prepare carrots and onions - peel and chop;
4. Then sauté the cooked vegetables in butter;
5. Put the fried vegetables in a saucepan;
6. After five minutes, put melted cheese into the boiling broth, which is suitable for spreading on sandwiches, it is better that it be liquid;
7. Stir the soup well so that the cheese spreads evenly, and cook for two minutes.

Mushroom soup from frozen porcini mushrooms with melted cheese is ready. You need to let it brew properly and then serve.

Benefit and harm

Frozen mushroom soup has many useful properties... Since mushrooms have a lot of protein in their composition, they can replace meat dishes.

Beneficial features:

The most useful is considered White mushroom due to the content of a substance that prevents the formation and development of tumors. It contains the most trace elements iodine, manganese, zinc and copper.

There are also contraindications to the use of mushroom soups:

• Children under the age of three;
• The presence of gastrointestinal diseases, kidney and liver diseases;
• Individual intolerance.

Mushrooms and their soup are heavy food for the stomach, so you need to eat them in limited quantities.

To make the soup tasty and nutritious, here are some tips on how to cook mushroom soup from frozen mushrooms:

• To make the dish more rich, instead of water, you can use meat broth prepared in advance as a basis;
• Pasta, beans or cereals are added to the soup. The dish turns out to be hearty and thick;
• The first dish of porcini mushrooms is considered the most delicious and healthy;
• Cooking in a multicooker will shorten the time and reduce the amount of dishes that need to be washed after cooking;
• The finished soup should be allowed to brew for 20 minutes, and then served;
• The added herbs will give the dish a complete taste and aroma, decorate and increase the amount of vitamins;
• You can serve with the soup garlic croutons or croutons.

Having prepared the mushrooms in the freezer, you can enjoy the fragrant mushroom broth all year round.

Making delicious mushroom soup will become excellent option first course when cooking time is limited, but you want to please loved ones with a delicious soup.

For the preparation of the first course, you can use any mushrooms: fresh, dried or frozen. Today in any store there is a huge selection of frozen mushrooms, including honey mushrooms, champignons and other forest mushrooms. A special place in the mushroom basket is occupied by porcini mushrooms, from which you can prepare first and second courses, roasts, pies and pies. Frozen mushrooms in sealed packaging can be stored for 6-12 months in a refrigerator at low temperatures... Agree, it's very convenient - you buy a bag or two of porcini mushrooms in the freezer, send them to the refrigerator, take them out at any time and cook, for example, mushroom soup with porcini mushrooms. The recipe is simple, even a schoolboy can cook soup from frozen mushrooms, provided that the stove is carefully handled.

How to make frozen porcini mushroom soup with rice

The main secret of this soup is not only in the simplicity of its preparation, but also in the fact that this first course has a rich taste and thick consistency due to the combination of mushrooms, potatoes and rice. You don't have to leave the soup for an hour or two, but serve it right away - the taste and texture will be excellent.

For lovers, you can add fried onions and carrots to the soup, but this is not necessary.
Add a spoonful of thick sour cream to each serving of mushroom soup, green onions or fresh herbs.

Ingredients:

• frozen porcini mushrooms - packing 400-500 g,
• potatoes - 2-3 tubers,
• Krasnodar white rice - 1-2 tbsp. spoons without tops,
• salt - a pinch
• green onions, fresh herbs + sour cream.

Cooking process:

Pour 1.5 liters of clean cold water into a saucepan. Put on fire, bring water to a boil.

Pour frozen mushrooms into a saucepan. If the mushrooms are in a sealed package, you do not need to wash them. Frozen whites bought in bulk must be washed several times under cold running water.

Cook over medium heat for 10-15 minutes with the lid half closed. Remove the foam.

Add rice to the boiling mushroom broth.

Then wash, peel and chop the potatoes. Add to soup 5 minutes after rice.

Cook for another 15 minutes over medium-low heat until the potatoes are tender. At this point, the soup should be simmering, but not actively boiling.

Salt the soup to taste five minutes before the end of cooking.

After 30-35 minutes from the start of cooking on the stove, the mushroom soup from frozen porcini mushrooms is ready!

Easy cooking and bon appetit!

How to cook tasty soup from frozen mushrooms to readers of the site Good recipes told Polina Kalinina, recipe and author's photo.

Frozen mushroom mushroom soup is a terrific dish. It has a unique aroma. This soup smells like autumn and forest. It is low in calories, but at the same time satisfying. The proposed recipe for mushroom soup is simple, like everything is perfect.

Frozen mushrooms contain a large number of fiber, vegetable protein and carbohydrates, which explains their high energy value combined with low calorie content. Not one dietary recipe or lean dishes based precisely on these properties of "vegetable meat".

Mushroom preparation

Frozen mushroom soup is prepared ahead of time. The recipe is based on the use of frozen forest delicacies, which should be prepared in advance, in season - late summer and autumn.

For this it is best to take:

The golden rule of working with such delicacies from the forest: we have collected it today, and we are processing it today. For freezing, you need to select whole strong specimens, but not rotten in any way. A very beautiful mushroom soup from frozen mushrooms is obtained if you select small neat mushrooms.

• Frozen Forest Mushroom Recipe:
• raw materials should be cleared of grass, earth. The oils are freed from the skin;
• the whole mass is washed in running water;
• mushrooms are placed in a pot of water and boiled in boiling water for 5 minutes;
• then the water is drained;
• the contents of the pan are reclined in a colander;
• the mass is laid out on a napkin, where it has to cool down and dry a little;
• mushrooms are laid out on flat plates separately from each other and placed in the freezer. Each piece must be frozen separately;
• after an hour, the mass is divided into portions based on the volume required for one dish, placed in plastic bags and returned to the freezer.

At a temperature of -18 ° C, such workpieces are stored for up to six months. After that, the water begins to destroy the fungal fiber, depriving the product of its beneficial properties.

Preparing a semi-finished product for cooking consists in defrosting the required volume in a natural way. Re-freezing is not possible. The thawed mass cannot be stored in the refrigerator, it should be fully used on the same day.

Ingredients

The recipe assumes that for frozen mushroom soup you need to prepare:

• frozen mushrooms - 300 g;
• potatoes - 2 tubers;
• flour - 1-2 tbsp. l .;
• onion - 1 head;
• carrots - 1 pc.;
• water -1.5 l;
• sunflower oil - 20-30 g;
• bay leaf - 1 pc .;
• black peppercorns - 3 pcs.;
• salt to taste;
• greens.

This recipe yields 2 servings.

The cooking time is 60 minutes.

Sequence of work

Frozen mushroom mushroom soup is prepared as follows:

Preparation is complete. Delicious dish, the recipe of which is the pride of Russian cuisine, is ready to eat ..