Mushroom soup from frozen porcini mushrooms it turns out satisfying and nutritious. Porcini mushrooms are rightfully considered valuable gifts of the forest. They contain vegetable protein and a large number of useful vitamins and minerals. Cooked in water, mushroom soup turns out to be dietary. It is given to children and included in the treatment menu.

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

Frozen mushroom soup is served hot, supplemented with cream and sour cream, croutons and crisp bread.

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

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

How to make frozen porcini mushroom soup - 15 varieties

Delicious, rich, thick soup from porcini mushrooms. The aromatic soup is especially good during the cold season. The perfect first course for your dinner!

Ingredients:

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

Preparation:

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

Chop the onion, cut the carrots into cubes. Send vegetables to mushrooms and fry until there is no mushroom liquid left. Add salt and pepper.

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

Cook until the potatoes are tender. Add bay leaves. Serve sour cream soup.

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

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

Ingredients:

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

Preparation:

Defrost mushrooms. Cut vegetables and mushrooms into slices.

Put half the onion and carrots and all the potatoes in a saucepan of boiling water. Add bay leaves and spices to taste.

Fry the other half of vegetables and mushrooms in oil.

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

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

Ingredients:

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

Preparation:

Cut vegetables, parsley and celery into cubes. Pearl barley boil. Defrost the mushrooms.

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

Fry onions and mushrooms in a pan.

When the potatoes are soft, put the fry, boiled pearl barley and green peas in a saucepan.

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

When serving, put sour cream on the plates.

Prepare a great "summer" soup in winter with frozen porcini mushrooms. The addition of dumplings enhances the flavor and makes it even richer and more nutritious. Your family's delight is guaranteed!

Ingredients:

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

Preparation:

Defrost the mushrooms. Cut the vegetables into pieces.

To make dumplings: Mix flour with egg and milk. Add some salt.

Put celery root and spices in boiling water. Boil for about ten minutes.

Fry onions, carrots and mushrooms in oil.

Remove the celery root from the pot and add the stir-fry to the soup. Salt to taste.

After 10 minutes, spoon out the dumplings with a teaspoon. Add chopped greens. Bring to a boil and remove from heat. The soup is ready!

Making a light yet nutritious soup is easy. This requires vegetables, porcini mushrooms, which will replace meat, and half an hour of time. Try it now!

Ingredients:

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

Preparation:

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

Fry onions and carrots in butter. Place the stir-fry in the soup when the potatoes are done.

Stir in semolina... Bring to a boil, add chopped herbs.

Serve with sour cream.

The mushroom season isn't coming soon, but you want to smell the summer? Remove the porcini mushrooms from the freezer and delight the whole family with a fragrant soup.

Ingredients:

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

Preparation:

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

Into a pot of boiling chicken broth lay out rice, mushrooms and potatoes.

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

Serve sprinkled with chopped herbs and nutmeg.

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

Processed cheese gives the soup a special spicy taste and a nice white color. Definitely a must-cook!

Ingredients:

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

Preparation:

Defrost the mushrooms.

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

Finely chop the mushrooms, onions and carrots. Fry in oil with salt and pepper.

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

Serve with croutons from white bread and sprinkle the soup with herbs.

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

Ingredients:

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

Preparation:

Dice the potatoes and send them to a pot of cold water. Finely chop the onion, grate the carrots. Fry the onions and carrots in oil.

When the potatoes boil, remove the mushrooms from the freezer and immediately, without defrosting, throw them into the water. Send the fry to the soup immediately after the mushrooms. Season with salt and pepper.

Boil up full readiness potatoes. Serve with herbs.

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

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

Ingredients:

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

Preparation:

Defrost the mushrooms.

Cut the potatoes into small pieces and place in the boiling broth.

Chop the mushrooms and send to the potatoes. Season with salt and pepper.

Grate the carrots and fry in oil.

When the potatoes are completely cooked, add the fried carrots and herbs to the soup. Bring to a boil and remove from heat.

The soup can be served at the table.

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

Ingredients:

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

Preparation:

Defrost and chop the mushrooms.

Make a frying: fry the mushrooms in butter. Add flour and stir well to avoid lumps. Add sour cream and darken a little more.

Cut the potatoes into cubes and send them to boil.

When the potatoes are boiled, lay out the frying. Add salt and spices. Boil and remove from heat.

Thick and aromatic soup can be poured into plates.

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

Ingredients:

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

Preparation:

Cut the pork ribs in portions, add water and cook.

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

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

Cut the onion into 4 pieces, cut the carrots into strips. Send vegetables to soup.

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

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

The soup is ready to eat!

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

Ingredients:

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

Preparation:

Defrost mushrooms, cut into slices and send to boiling water. Season with salt and cook for 15 minutes.

Dice the potatoes and add to the mushrooms.

Chop the onion and fry in butter. When the potatoes are ready, put onions and cheese. Stir and remove from heat.

Let it brew and serve, sprinkle with herbs.

Porcini mushroom soup is the most luxurious of all soups. We definitely recommend to cook!

Ingredients:

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

Preparation:

Defrost the mushrooms, cut into pieces and cook.

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

Fry the onions and carrots.

Add potatoes and fry to a saucepan with mushrooms. Add salt and spices. Cook until the potatoes are tender.

Beat the egg and pour into the soup, stirring occasionally. The soup will be ready in 3 minutes. Serve with croutons.

Frozen mushroom soup is no different from soup with fresh mushrooms... Do not forget to stock up on porcini mushrooms in the fall!

Ingredients:

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

Preparation:

Defrost mushrooms and fry in butter.

Chop onions, carrots and garlic and fry in oil. Add spinach at the end.

Mix mushrooms and vegetable fry and beat with a blender.

Add cream and bring to a boil.

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

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

Ingredients:

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

Preparation:

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

Defrost mushrooms and fry in oil. Place the mushrooms in a saucepan. Add slices of white bread, stir and cook for 10 minutes.

Pour in the cream and bring to a boil.

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

Pour hot creamy soup into pots and cover with dough pieces.

Brush the dough with beaten egg yolk, sprinkle with sesame seeds. Place in a hot oven and stand until the dough is browned.

Can be served with a festive table!

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

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

Mushrooms can be harvested for future use different ways- they can be canned, dried, or frozen. Now we will tell you how to cook frozen mushroom soup.

Frozen porcini mushroom soup

Ingredients:

• frozen - 330 g;
• potatoes - 400 g;
• carrots - 150 g;
• onions - 110 g;
• vegetable oil - 20 ml;
• greenery;
• Bay leaf;
• salt.

Preparation

We put the frozen porcini mushrooms in a saucepan, pour in water and on high fire bring to a boil. Now we reduce the fire and cook the mushrooms for 15 minutes. Then we add the bay leaf, it is he who will give a rich taste to our soup. Peel the potatoes, chop them and send them to the mushrooms, cook for another 15 minutes. Fry the chopped onions and carrots. Add vegetables to the soup, salt, pepper it to taste and add chopped greens. Boil for another 5 minutes. And then let the delicious frozen mushroom soup brew for 10 minutes.

Frozen mushroom puree soup

Ingredients:

• frozen mushrooms - 450 g;
• carrots - 160 g;
• potatoes - 250 g;
• onions - 120 g;
• vegetable oil - 20 ml;
• water - 300 ml;
• slices of white bread - 2 pcs.;
• salt;
• parsley.

Preparation

Fry chopped carrots and onions in oil. Defrost the mushrooms, place them in a saucepan, add potatoes, cut into pieces, to them. Pour boiling water over everything, cook until tender, add vegetable frying, herbs. Beat the finished soup until puree. Cut the bread into cubes and dry in the oven, and then serve the resulting croutons with the soup.

Frozen Forest Mushroom Soup

Ingredients:

• frozen Forest mushrooms- 400 g;
• potatoes - 350 g;
• onions - 120 g;
• pumpkin - 120 g;
• carrots - 140 g;
• water - 2 l;
• Bay leaf, ground ginger, allspice and black peppercorns.

Preparation

Fill the frozen mushrooms with cold water, after boiling, throw in the bay leaf, pepper and boil for about 30 minutes. We prepare vegetables - cut pumpkin and carrots into cubes, potatoes - into cubes, and finely chop the onion and fry. After about half an hour from the start of boiling the mushrooms, lay carrots, then after 5 minutes - potatoes, and after another 7 minutes - pumpkin. Cook everything together for 15 minutes, then salt, add ground ginger and fried onion to taste. Let the soup boil again, then turn off the heat and cover the pan with a lid. Serve such an incredibly tasty and aromatic soup from frozen fresh mushrooms can be with mayonnaise or sour cream.

Frozen mushroom soup - recipe

Ingredients:

• potatoes - 400 g;
• 450 g;
• onions - 110 g;
• egg - 1 pc.;
• processed cheese - 100 g;
• carrots - 100 g.

Preparation

Fry chopped carrots and onions. Defrost honey mushrooms, rinse and put in a pan with vegetables, simmer for 10 minutes. Put potatoes, vegetables and mushrooms cut into pieces in a saucepan, pour in water (we adjust its volume independently, depending on the desired thickness of the soup) and cook until all the ingredients are ready. Almost at the very end, add shredded processed cheese and a raw egg... Stir, salt to taste, pepper and boil for another 5-7 minutes. Pour the soup into plates and decorate with parsley leaves.

Soup from frozen boiled mushrooms and buckwheat

Ingredients:

Preparation

Cut the potatoes into cubes. Pour into boiling water soy sauce, lay out the potatoes, washed and sorted buckwheat and cook for 10 minutes, then lay frozen boiled mushrooms and cook for another 5 minutes after boiling. Fry onions in vegetable oil and place in a saucepan with the rest of the ingredients. Cook for 5 minutes and put finely chopped greens in the soup. Stir and turn off the heat, and let the soup brew for 15 minutes.

Frozen mushrooms are very popular these days, since their season ends quite quickly, and sometimes you really want to pamper yourself with delicious and healthy mushroom dishes. You can cook the most different recipes- from soup to baked goods.

Mushroom soup made from frozen mushrooms turns out to be the most tender and tasty, and such a dish can easily diversify the usual diet. In this case, any mushrooms can be used - champignons, chanterelles, boletus and so on. A product that has been frozen does not lose its useful properties and also retains excellent aroma and taste.

Wild mushrooms will give the first dish a great taste and aroma. In the store, you can usually find a mixture of different frozen mushrooms that can perfectly complement any dish. However, if you do not want to buy a packaged product, you can buy several types of mushrooms yourself, then mix them and make a fragrant soup.

Products required for cooking:

water - 2.5 l;

350 grams of mushrooms (frozen);

4-5 potato tubers;

• 2 onions;

  a little butter;

  basil and ground pepper (optional);

How to cook

To properly make frozen mushroom soup, you first need to prepare the main ingredient. We completely defrost the mushrooms, rinse them, fill them with water and put them on the stove. After boiling, remove the foam and cook the mushrooms for 1 hour. While we have free time, we prepare the rest of the products - rub the carrots, finely chop the onion, cut the potatoes into medium cubes.

When the mushrooms have boiled a little, put the vegetables in a saucepan and mix. After 5-7 minutes, add the chopped potatoes (during this time, the vegetables will have time to soften a little).

We cook the soup for another quarter of an hour, after which the broth must be seasoned with salt and seasonings (it is important to note that spices change the taste of the mushroom soup, so you can add them as you wish). After cooking the potatoes, put the oil and chopped herbs in a saucepan. Turn off the stove and let the first dish brew a little.

Recipe number 2

If you want to cook a fragrant tasty soup chick, which turns out to be very nutritious and also healthy, choose a soup made from frozen mushrooms. This dish always turns out to be successful, but at the same time it includes minimal set products.

Required components:

500 grams of any mushrooms (frozen);

onions and carrots (if you want thick soup, you can take 2 vegetables each);

5 potatoes;

a few bay leaves;

black pepper (it is better to choose "peas");

Step by step cooking

We take out the mushrooms from the refrigerator, leave them until they are completely defrosted. After that, we transfer the product to a colander, rinse and send them to the pan.

We put there the peeled whole onion head, peppercorns and lavrushka. Fill the ingredients with water and put them on the stove (you can add a little salt to the broth). As soon as the water boils, the mushrooms should be boiled for a quarter of an hour, after which finely chopped potatoes can be added to them. After that, the first course should be cooked for 10 minutes.

Finely chop the carrots or three. We transfer it to broth, season it with salt and spices, and then prepare mushroom soup from frozen mushrooms until the potatoes soften. At the end of cooking, take out the whole onion, sprinkle the soup with herbs, keep it on fire for a couple of minutes. That's all - after insisting it can be laid out and treated to household members.

Soup with frozen mushrooms, noodles and potatoes

It is known that mushrooms go well with noodles - based on this, we can conclude that these ingredients will make a delicious and nutritious first course.

Required products:

400 grams of any mushrooms (for example, white);

4 potato tubers;

bulb;

frying oil;

half a glass of fine spiderweb vermicelli;

salt and fresh herbs.

Preparation

Defrost the mushrooms completely, rinse and, if necessary, chop. Then put them in a frying pan and fry over low heat. As soon as all the liquid has evaporated from the mushrooms, the fire can be slightly increased. In this case, it is important to stir the mushrooms regularly and not cover them with a lid.

Peel the potatoes, and then cut them into cubes or strips. Peel the onion and chop finely. When the mushrooms are fried, lightly salt them and add the onions. If you wish, you can put a little ghee in the frying. Close the lid and leave the mushrooms to simmer for 10-15 minutes.

Boil 2 liters of water in a saucepan, salt and spread the chopped potatoes. After re-boiling, lay out the mushroom frying and spices. As the potatoes soften, gently pour the noodles, bring the frozen mushroom soup to a boil and immediately turn off the heat. If desired, the soup can be dyed with herbs before serving. To make the mushroom taste better, after cooking, the dish must be allowed to brew a little.

Recipe for making soup with mushrooms and barley

Mushrooms go well with any cereal, so they are often added to the first course. Although frozen mushroom soup with pearl barley takes a lot of time to prepare food, the result is wonderful - transparent broth, pleasant aroma and rich taste.

Ingredients:

4 handfuls of frozen mushrooms (in this case, it is better not to use champignons);

2 handfuls of pearl barley;

3 medium potatoes;

1 onion and 1 carrot;

frying oil (it is better to choose butter);

1.5 liters of water.

Cooking method

To make the soup cook faster, it is better to soak the cereals in water overnight or for several hours, after rinsing well.

We put the cereals in a saucepan, wait for a boil, lightly add some salt and cook for 60 minutes. After that, the water must be drained, as it will not allow the broth to be transparent.

We shift the defrosted mushrooms to the cereal, fill it with water and wait for the boil again. A quarter of an hour after cooking, put chopped potatoes with the ingredients and cook the broth for 20 minutes.

While there is time, prepare frying - cut carrots and onions, put them in a frying pan with melted butter and sauté them until they soften and change the shade. We spread the frying in broth, salt and wait complete cooking potatoes. To make the taste of the first course more interesting, it is recommended to add a couple of garlic cloves to it.

Mushroom box with melted cheese

Processed cheese gives the first course a pleasant creamy taste... The main thing is that it is natural, otherwise the cheese will not be able to completely dissolve. The more cheese you add, the tastier and more interesting the taste will be.

Products:

700 grams of potatoes;

300 g of mushrooms (frozen);

onions - 1-2 pieces;

300 g of cheese;

small carrots;

frying oil;

salt and black pepper.

Cooking option

First, we prepare all the ingredients - we clean and cut the vegetables, defrost the mushrooms and cut them into pieces, and the potatoes into bars.

Put the mushrooms in boiling water and boil them for half an hour at a moderate boil. After the time has elapsed, pour out the potatoes and cook the first dish for another 10 minutes.

We make frying of vegetables, after which it can be laid out with the rest of the ingredients along with salt and seasonings. As the potatoes soften, put the processed cheese (chopped) into the broth and mix the soup with frozen mushrooms completely dissolved. The dish will be ready in 5 minutes.

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, green onions or fresh herbs to each serving of mushroom soup.

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... 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 make delicious frozen mushroom soup for website readers Good recipes told Polina Kalinina, recipe and author's photo.

Soups are a very important dish for the body. Daily hot liquid food is good for the gastrointestinal tract and is easily absorbed by the digestive system.

Soups are different: meat, vegetable, mushroom, fish and so on. In this article, we will look at how to prepare mushroom soup from frozen mushrooms.

Preparing for the process

Any food preparation needs to be prepared thoroughly. All ingredients must be of good quality, rinsed well, and nicely chopped. Making soup is only half the battle. You need to be able to correctly and beautifully present ready meal... The ingredients must be combined with each other.

In order to cook from frozen mushrooms, you will need: the freshly frozen mushrooms themselves, potatoes, carrots, and so on. You can use any kind of mushrooms: porcini, aspen mushrooms, boletus mushrooms, champignons, chanterelles, boletus and others.

Mushroom soup made from fresh, just picked mushrooms turns out to be richer and tastier. But you can also cook from frozen great dish... Mushrooms tolerate freezing well and retain their taste.

The good news is that you can cook it all year round. Fortunately, finding them in various retail chains is not a problem. And if they are collected with your own hands, then this is ideal.

Classic soup recipe

To prepare a delicious mushroom soup from frozen mushrooms according to the recipe, you will need mushrooms (preferably champignons), about 350 grams, 8 potatoes, 1 big carrot, onion, bell pepper(two pieces), sunflower oil. Pepper, salt and seasonings are added to taste.

The potatoes are peeled and cut into strips. Water is poured into a saucepan, about 2 liters, potatoes are placed there and cooked over low heat.

Carrots are also peeled and cut into thin strips. You can use a grater and grate it.

The next step is to fry the prepared onions and carrots in sunflower oil... And first the onion is fried until golden brown, then the carrots are added. Everything is stewed together for about five minutes. Bulgarian pepper is added to the frying (preferably fresh, but frozen is also suitable). The only condition given classic recipe- if the mushrooms are fresh, then you do not need to add pepper. Otherwise, it will overpower the taste of mushrooms with its aroma. If mushroom soup is prepared from frozen mushrooms, then pepper, on the contrary, will enhance their taste and aroma.

Next, mushrooms are used. Ideally, if they were cut into cubes before freezing. But if this is not so, then you will have to suffer a little. The frozen mushrooms are sent to the pot with potatoes (no defrosting). It is not recommended to defrost them. Otherwise, they will lose their taste and shape. And if you put them frozen, then all the taste will come out in the future soup. As soon as the water boils, be sure to remove the resulting foam. Cooking time is approximately 20 minutes.

Add 5 tablespoons of mushroom broth to the fry and simmer for 10 minutes. Then everything is put in a saucepan, salted and peppery to taste. You can add your favorite seasonings as needed. The finished soup is cooked for another five minutes.

A tasty and simple dish is ready. When serving, you can decorate it with herbs (a leaf of parsley or dill).

Mushroom soup with pasta

Although it seems that mushrooms are not compatible with pasta, the soup will turn out to be rich and tasty. For this soup you will need frozen mushrooms (350 grams), chicken meat 300 grams, 4 potatoes, one carrot, one onion, pasta about 60 grams.

First you need to cook chicken meat (in principle, you can use any meat: beef, lamb). If chicken is used, it will take about an hour to cook. Beef and lamb - a little longer.

The onions are peeled and sent to the broth.

Washed and peeled potatoes can be cut into cubes or strips. Carrots are also washed, peeled and either cut into strips or grated.

Potatoes are placed in the finished broth and cooked for five minutes.

It is imperative to remove the formed foam.

The next step is to add vermicelli (or other pasta). If the soup is thick, then put less noodles.

After 10 minutes, the soup is ready.

Delicious frozen mushroom soup with semolina

For this soup you will need: mushrooms - 500 grams, 5 potatoes, 2 carrots, 2 onions, 2 tbsp. l. semolina, butter.

Water is poured into the pan, salted. As soon as the water boils, the mushrooms are added. Everything is cooked for 10 minutes.

Peeled and diced potatoes are added to future soup.

At the same time, cut into half rings onions and carrots - into strips are fried.

Fried vegetables are placed with mushrooms.

Add bay leaf and semolina.

In order not to form semolina, you need to add cereals in a small stream.

Cook the soup for five minutes. Tasty dish ready. When serving, add sour cream and herbs.

Mushroom soup made from frozen mushrooms based on tomato juice

This recipe is difficult to find because it is prepared only by the most dedicated lovers of frozen porcini mushroom soup.

There is nothing difficult in preparing this dish. The basis will be tomato juice.

4 potatoes are added to the juice. Then onions and carrots are used.

It is better to choose white mushrooms. With them, the soup will turn out to be rich and aromatic.

Cream soup

Recently, such a dish as puree soup has been very popular. To do this, you will need the mushrooms themselves (any kind), 500 ml of cream, your favorite seasonings and herbs.

You can put the mushrooms through a meat grinder or blender. The base is ready. Salt and pepper are added to taste.

The resulting mixture is cooked in a saucepan. Cream is added. The main broth is ready.

You can add croutons or sausage to the ready-made puree soup. Decorate with herbs on top.

Afterword

Any housewife has her own recipe for making soup from frozen porcini mushrooms and more. Basically, mushrooms are combined with potatoes, carrots and onions. As a basis, you can take meat broth, tomato juice, or creamy sauce.

You can add beans, peas, barley and so on to mushroom soup made from frozen porcini mushrooms.

The ingredients depend on who likes what.

Some people fry mushrooms with onions and carrots before preparing frozen mushroom mushroom soup according to the recipe. Then the fry is added to the boiling broth with potatoes. It will turn out to be an interesting and tasty dish.

Learning how to cook with frozen mushrooms is easy. The main thing is to stock up on mushrooms in the fall. After all, collected with your own hands is much tastier and healthier than store-bought.