How to make frozen mushroom soup

Legends can be made about the benefits of frozen mushrooms. Thanks to the extreme effects of the cold, all beneficial enzymes are preserved. For this reason, the product is often procured for future use. Mushrooms contain a lot of fiber, the right fats and carbohydrates, they are also an excellent source of protein. If you have a variety of varieties in the arsenal, you can lead the right lifestyle. One of the common dishes based on mushrooms is soup. Consider the most delicious recipes, give practical tips.

Frozen Mushroom Soup: a classic 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. Pick a suitable pan, pour 2 liters into it. filtered water, bring to the appearance of the first bubbles. As soon as this happens, set the burner to the middle mark, send the frozen mushrooms inside. Stew them for about a quarter of an hour, not longer.
2. Peel and grate potato tubers on a coarse grater, add to the mushrooms. Peel the onion, chop it with very thin half rings or cubes. Grind the carrots, send the components for frying.
3. After 3 minutes, add the tomato paste, mix. When the onions and carrots are cooked, move them to the mushrooms and potatoes. Stew the soup over medium heat for about 5-10 minutes, then add the pasta.
4. Stir the dish until the noodles / spaghetti are ready (about 8 minutes). After 5 minutes, salt and pepper the soup, add the bay leaf. Cool slightly before serving, garnish with chopped herbs and sour cream.

Mushroom Bean Soup

• 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, pour filtered water. Leave to swell for 10 hours, at the end of the period, drain the liquid. Pour the composition with two liters of drinking water, send to boil.
2. When the first bubbles appear, turn down the power to a minimum. Stew the product for 45-60 minutes until cooked. Now wash the chanterelles, chop them finely 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 onions into thin half rings. Fry the vegetables in vegetable oil until golden brown, move to a pan with mushrooms.
4. Cover the dishes, simmer for 10 minutes, then salt and pepper. After cooking, let the dish brew for a third of an hour, pour into bowls, 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 - the amount of discretion
• leek - 25 gr.

1. Wash oyster mushrooms with cold water, remove pieces of ice. Pour in filtered fluid, place on stove and bring to a boil. As soon as the first bubbles appear, reduce the power to the middle mark, cook mushrooms for a third of an hour.
2. Peel the potatoes, cut into small cubes, add to the oyster mushrooms. Chop leeks, onions and carrots, cook from them using butter. Add fresh or granulated garlic (for flavor) if desired.
3. Add the frying to mushrooms and potatoes, cook 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 brown bread.

Creamy Mushroom Cream Soup

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

1. Discard porcini mushrooms in a colander, rinse under the tap, excluding pieces of ice. Peel the potato, chop it into cubes 2 * 2 cm in size (not very finely). Fry the mushrooms in butter until a dark crust appears, the composition should decrease in volume.
2. Chop the onion, grate the carrots on a grater with a large section, fry in butter (olive or vegetable is allowed).
3. Boil the potatoes separately, add a slice of butter, salt. Turn the product into a smoothie with a blender, not a pestle (crush). Pour the cream into the porridge, mix again.
4. Mix potatoes with onion fries. In a cooking pot, send mushrooms, pour in drinking water, simmer for 5 minutes. Pour in a potato and cream base, mix.
5. Leave the soup on medium heat, cook for 3 minutes. After that, turn off the burner, cover the container with a lid, let stand for half an hour. Serve with minced 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 thaws, you only need to throw the contents into a colander and rinse thoroughly with cold water.
2. Mix mushrooms in a pan, fill with filtered (!) Water, cook for about a quarter of an hour at low power. Peel the potatoes, grate it on a coarse grater, add to the mushrooms.
3. Melt the butter in a pan, send the grated carrots and chopped onions to it. Cook the roast (the mixture should be golden crusted).
4. At this time, mushrooms and potatoes are already boiled. Salt and pepper the soup, add chopped dill. Add frying to the container, simmer another 5 minutes.
5. After the allotted time, pour the semolina into a thin stream, stir well. Cook until it fully swells (about 5 minutes), then cover and let stand for 15 minutes. Serve with sour cream and dill.

Mushroom soup with barley

• 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 pearl barley 5-6 times, leave it on a colander or kitchen sieve so that the glass is excess liquid. Pour the mixture with boiling water, leave to soak for 1.5 hours.
2. At this time, rinse the mushrooms under the tap to remove any remaining ice. Chop the fruit into small pieces, send to boil in boiling water.
3. Remove the foam that appears during languishing. 10 minutes after the start of cooking, add laurel, salt and pepper. Cover the container with a lid, cook another quarter of an hour.
4. After the allotted time, remove the mushrooms with a slotted spoon, set aside, they will be needed later. Pour steamed barley into the resulting broth, mix. Cook the soup for another 35-45 minutes.
5. Peel the potatoes in advance, chop the tubers into cubes. Add to the soup after the barley is cooked. Cover the container, continue to simmer the dish.
6. At this time, prepare the frying from chopped onions, grated carrots and half a bunch of dill. After the vegetables have a golden 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 infusion dish for 15 minutes. Pour into plates, garnish with sour cream or mayonnaise. Sprinkle with chopped dill and black pepper.

Multicooked Chicken Mushroom Soup

• Bulgarian red pepper - 1 pc.
• carrots - 1 pc.
• potatoes - 4 tubers
• frozen mushrooms (champignons or porcini) - 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 the discretion
• drinking water (for broth) - 2-2.2 liters.

1. Chop the chicken fillet into 3 * 3 cm cubes. Pickle the product in spices and leave for 20 minutes. At the end of the period, boil the meat in the bowl of the multicooker to get the original broth.
2. Rinse and chop the frozen mushrooms, chop the potatoes into cubes. Chop onions and carrots, chop peppers. Send all the ingredients to fry in butter.
3. When a golden crust appears, transfer the frying to the broth. Cook the composition for another 15 minutes in the “Soup” or “Baking” mode. At the end of the allotted time, pour chopped greens into the soup.
4. Cover the multicooker, leave the dish to infuse. Pour into the bowls, supply the soup with sour cream and sprinkle with dill. If desired, chopped tomatoes can be added to the dish, having previously removed the peel from them.

Practical tips

1. Frozen mushrooms do not require preliminary defrosting. It is enough to rinse the raw materials with water, removing pieces of ice.
2. To make the soup rich and rich, fry the mushrooms before sending to the broth. To improve the structure, the product can be ground in a blender (about 30 seconds).
3. Some housewives prefer to fry mushrooms with onions, then add boiled potatoes and grind the mass in a blender. If you pour a little water and salt, you get a full soup puree.

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

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