Frozen mushroom soup. Mushroom soup made from frozen mushrooms. How to cook cream of mushroom soup with cream

Mushroom soup recipe

Fragrant, tender, delicious mushroom soup made from frozen mushrooms - try preparing it according to our family recipe! Be sure to treat your family.

55 min

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 wild mushrooms, which do not lend themselves too well to heat treatment.

As a result, we often end up with an incomprehensible brew with a mushroom flavor and give up further attempts to use mushrooms in soup - it’s much easier to just fry them the old fashioned way!

Fortunately, at one time I received from my grandmother a universal recipe for the ideal mushroom soup, which was specially developed for making a dish specifically from frozen honey mushrooms, porcini mushrooms or champignons– we will talk about it today in our article.
When starting to prepare soup, arm yourself with patience and carefully read all the recommendations, since this is the only way to achieve the ideal result. So let's get started!

Kitchen utensils

Try to prepare in advance all the necessary utensils, tools and utensils that you will definitely need in the process of making 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 frying pan with a spacious diameter from 23 cm, tablespoons, a large grater, teaspoons, a sharp knife, measuring cups or kitchen scales, a wooden spatula, a cutting board and an oven mitt. Additionally, keep your blender or food processor with a chopper ready so you can properly process some ingredients.

Required Ingredients

Did you know? Let's face it, the soup will really turn out simply divine if you cook it with meat broth, but it is quite possible to use purified water if you have difficulties with the broth. In addition, mushroom soup made from frozen mushrooms goes well with cereals such as barley or rice, so if you wish, add about 50 g of washed cereal to the list of ingredients, and a detailed recipe for mushroom soup with barley can be found separately.

Cooking sequence

Preparation

Important! If you think it wouldn’t hurt to additionally season your future soup with your favorite spices, it’s time to prepare them too. For example, I love adding it to mushroom soup a little ground ginger, suneli hops and a mixture of Italian herbs, but my mother additionally grates a few tablespoons of hard cheese on a coarse grater.

First stage of preparation

1. Place the pan on medium heat and warm it thoroughly.
2. Remove the mushrooms from the freezer and immediately place them in the pan.
3. Close the mixture with a lid and simmer for about five minutes then pour in half the sunflower oil.
4. Warm the mushrooms until they are completely defrosted, trying to prevent the ingredient from burning.
5. After this, put the mushroom mixture in a bowl.
6. Place a saucepan of water or broth over medium heat, add bay leaf and salt, and bring to a boil.

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

Second stage of preparation

Important! Such a soup Can be easily prepared in a slow cooker: 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. Test for doneness and salt about 10 minutes before the end of the program and try not to overcook your dish.

That's it, now you know everything about how to quickly and easily prepare delicious mushroom soup from frozen mushrooms! Pour it into portioned plates and don’t forget to additionally garnish with fresh green onions, young garlic and basil and cilantro leaves.

Mom prefers to add a teaspoon of butter and a little red chili to each plate, but this should only be done if you and your family love it spicy. You can store the soup in the pan in which it was prepared for approximately five or seven days - the longer, the faster the dish will lose its aromatic and taste properties.

Video recipe for making mushroom soup from frozen mushrooms

Watch the attached video carefully to see how to properly prepare a delicious mushroom soup from frozen mushrooms.

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

For example, make mushroom soup from dried mushrooms, which is simply incredibly fresh, bright and incredibly tasty. In addition, do not forget to take on a wonderful, very simple one that both children and adults really like.

In addition, I can’t help but recommend the classic and quick, ideal for those who value their time, mushroom soup in a slow cooker. I have tested all of these recipes countless times, so there is no fear of running into unreliable instructions.

Bon appetit everyone! I would like to hear some comments and feedback from you about the recipe described above, as well as learn about your new ideas and developments for adding to the broth and designing the finished product. Have a nice day and happy experimenting in the kitchen!

Mushrooms are a versatile culinary product. They go harmoniously with a wide variety of ingredients, with all types of meat, vegetables and any variety of pasta. They can be eaten fresh, pickled, fried, frozen and dried. These gifts of the forest are equally suitable for second and first courses.

The beneficial properties of mushrooms include a high content of protein and vitamin E. This makes them filling, and the use of this product helps strengthen and grow nails and hair, increases the elasticity of the skin, returning it to tone, and normalizes the functioning of the thyroid gland.

Fresh mushrooms should not be stored in the refrigerator for a long time; consuming them after this can cause eating disorders. Drying will preserve them for a long time, but they lose many useful qualities. To preserve them, it is better to freeze mushrooms. They can remain in the freezer for quite a long time without losing their benefits.

There are many recipes for mushroom soups, and a considerable part of them are designed for preparing dishes using frozen mushrooms. Professional chefs say that it is best to use wild mushrooms. They have the most intense taste and aroma.

Ingredients

To prepare mushroom soup from frozen mushrooms, we will need:

• one and a half liters of clean water. Can be used to prepare meat broth;
• one large carrot;
• two or three bay leaves;
• two onions;
• four potatoes;
• two tablespoons of vegetable oil;
• greens if desired.

Cooking method

1. In a preheated frying pan, fry the mushrooms in oil without defrosting them first.
2. Place mushrooms in meat broth or water. Stirring regularly, bring the contents of the pan to a boil. Then reduce the heat and let the mushrooms cook for 15 minutes. Then you can add a bay leaf, it will complement the aroma of mushrooms well. The total cooking time for the mushrooms after boiling will be about half an hour.
   Cooked in water, this soup is a dietary dish and will find its place of honor in a child’s diet.
3. Peel the potatoes, after washing, cut and place in a saucepan. This is done about twenty minutes before turning off the fire. To make it more filling, you can add some cereal or pasta at this stage, but it depends on your desire. The soup turns out tasty and satisfying even without them.
4. Peel the onions and carrots. We wash them and then cut them. You can dice the onion, cut the carrots into strips, or grate them three coarsely. In the frying pan in which the mushrooms were fried, fry the vegetables until the onions are golden brown. This way they will be saturated with mushroom juice and aroma. Add the onions and carrots to a common pan about ten minutes before turning off the heat and add salt to the broth.
5. After turning off the soup, let it brew for 15 minutes.

It can be served without additives. But it goes well with sour cream and also with fresh herbs, which should be added to plates before serving.

You can also use beans in this recipe. To do this, 100-150 grams of the product should be left to soak in water overnight. It is placed in the pan first, about half an hour before adding mushrooms to the broth.

If noodles are used instead of pasta, they are added to the pan last, three minutes before turning off the soup. This time is enough for her to get ready. If you put it in earlier, it will boil over.

Mushroom soup with chicken breast

Chicken goes well with mushrooms. Soup prepared with chicken broth turns out rich and tasty. It is suitable for those on a diet, but who do not want to give up eating meat dishes.

Ingredients:

• one and a half liters of clean water;
• half a kilogram of chicken breast;
• 300-350 grams of frozen mushrooms;
• four potatoes;
• one large carrot;
• two onions;
• vegetable oil;
• greens if desired.

Sometimes you get tired of meat soups and borscht and you really want something tender, new, but just as warming and satisfying. In this case, mushrooms, collected in the forest during the summer and waiting in the wings in the far corner of the freezer, come in very handy. And this soup has no equal, dear friends!

Therefore, if suddenly your imagination has dried up, but somehow you don’t have to be a mushroom picker, run to the store quickly. Nowadays, fortunately, there is a lot of freezing on any counter and it is available to everyone. Moreover, it is in this way that the largest amount of all vitamins and nutrients in the product is preserved. And the taste of such mushrooms is no worse than fresh ones, the main thing is to store them correctly.

Do you know how nutritious mushrooms really are? This is a real storehouse of vegetable protein. And no fat at all! For ladies on a diet, for children and even for gourmets, this dish should always remain at the top, and this soup is very easy to prepare. Of course, the most famous is probably cream soup. Every self-respecting restaurant or even just a cafe must have this exquisite, delicate creamy soup on its menu, which has won the hearts of millions of people. And yet, there are very, very many cooking options. With or without meat, with milk or cream, or you can add pasta! Huge scope for experimentation. Well, shall we get started?

Mushroom soup-cream from champignons with cream step-by-step recipe with photos

The recipe for this soup is truly magical. Having prepared it once, you can be sure that your guests will rate your culinary talents extremely highly, at the restaurant level. Such soups are rarely served at home, so there is a myth behind them about the complexity of preparation and expensive ingredients. But really, the only thing you need in particular is a good immersion blender and confidence in your abilities. We wish you success!

Ingredients for 5 servings:

• chicken bone soup set – 300 g
  optional, can be replaced with a bouillon cube
• water for broth - 1.5 liters
• champignon mushrooms, porcini mushrooms or honey mushrooms – 300 g
• potatoes – 3 medium
• onion – 1 large or 2 medium onions
• garlic 1-2 cloves
• fresh greens
• bay leaf – 1-2 leaves
• cream 10% - 0.5 liters
• salt, black pepper

How to cook?

Step 1. First of all, you need to set the broth to boil. As you know, the longer the broth simmers, the tastier the soup. Therefore, you need to give him at least an hour. This is just the optimal time to have time to prepare the frying and prepare the potatoes.

So, you need to take a large saucepan, put the soup set in it and fill it with cold fresh water. Precisely cold, because this is the best way to make the broth as rich as possible. Add whole peas of bay leaf and black pepper to the water. No need to add salt yet.

Bring the broth to a boil, then reduce the heat to low and let it simmer for an hour to four hours.

Step 2: While our broth is cooking, let's get to the rest of the ingredients. Potatoes, garlic and onions need to be peeled and washed thoroughly. And the mushrooms need to be defrosted under running warm water or, for example, put in a microwave oven on defrost mode.

Step 3. Cut the onion into large half rings. The shape is not particularly important, since in the end all the ingredients are still broken through by the blender. The garlic also needs to be cut into thin slices, the shape again does not matter. But we recommend cutting the potatoes as finely as possible so that they cook as quickly as possible.

Step 4: Heat a large frying pan over high heat, drizzle with vegetable oil or butter and add onions. The heat can be reduced to medium, and while the dishes are cooling, actively stir with a spatula to prevent it from burning. Add garlic. It is better to fry longer, at least 20 minutes, so that the onion becomes soft, caramelized and acquires a rich taste and aroma.

Step 5. When the onions are fried and the broth is cooked, you can mix all the ingredients. Well, or almost everything. First you need to strain the broth or use a slotted spoon to catch all the bones; we don’t need them anymore. If there is meat on the bones, you can carefully remove it and throw it back into the pan - it will not be superfluous in our soup. Add onions, potatoes and mushrooms to the broth, close the lid and cook over low heat for about 20 minutes.

Step 6. Well, our soup is almost ready! All that remains is to fill this whole miracle with cream and beat thoroughly with a blender so that there are no lumps left, we need a homogeneous, creamy mass. Add salt to taste, sprinkle finely chopped herbs on top and serve quickly!

Bon appetit!

Mushroom soup with noodles - delicious step-by-step recipe

But this recipe is the complete opposite of the previous one - absolutely any mushrooms will do and we will eat them whole in the soup! This is a kind of classic soup for a family dinner, with noodles for satiety and sour cream for happiness.

The broth is often chicken or meat, but since in the previous recipe we already discussed the method of preparing chicken bone broth, this time we will analyze the preparation of vegetable broth.

What are the benefits of vegetable broth? Well, first of all, it is much easier for the body. Ideal for diet. In addition, many people are now actively switching to veganism and vegetarianism - giving up meat products or animal products in general. And it’s not for nothing that they do this. Scientific research has long proven the harm of animal fats (with the exception of fish) and the benefits of most vegetable oils.

Therefore, once again preparing a dish exclusively from vegetables will be an excellent decision and a great contribution to the health of the whole family.

Ingredients for 6 servings:

• whole carrots - 1 large
• garlic - a couple of cloves
• 2 medium onions
• your favorite mushrooms – 300-400 grams
• bay leaf – 2 leaves
• potatoes – 2 small
• vermicelli – 5 tablespoons
• a bunch of greens - and celery, and parsley - all in the soup!
• vegetable oil
• salt and pepper to taste

How to cook?

Step 1. First, clean all the vegetables and set the broth to boil; this will always be your first step in making soups. Another advantage of vegetable broth is the speed of preparation. To achieve the ideal taste, it needs to be boiled for an hour, but 30 minutes after boiling is enough. Compared to 4 hours of cooking meat, this is a huge saving of precious time.

So, in a large saucepan you need to put 1 clove of garlic, 1 onion, cut into 2 or 4 parts, half a carrot, cut into 4 long slices and a bunch of herbs. And it is precisely this preservation of large sizes of vegetables that will make it possible to extract the best from them when cooking.

Pour 1.5 liters of cold clean water over the vegetables, place bay leaves and black peppercorns on top and close the lid tightly. The broth should be brought to a boil and then simmered for half an hour to an hour over low heat. When the broth is ready, remove the vegetables from it.

Step 2. Prepare the roast for the soup. Of course, you can skip this step and just throw the chopped ingredients into the soup. But in this case the taste turns out to be much less rich, and in vegetable soups this can be critical. Cooking healthy is important, but tasty food is more important.

Finely grate the remaining half of the carrots, cut the onion into small cubes. Of course, if your household doesn’t mind onions, you can cut them larger, but for some reason many people, especially children, turn their noses up at it. Finely chop the remaining garlic clove or grate it too.

Step 3: Heat a large, heavy-bottomed frying pan and spray generously with vegetable oil. Indeed, do not spare it, otherwise the soup will turn out to be completely lean, because there is no fat at all in vegetables and mushrooms.

When the oil is hot, add the onion and garlic to the pan and fry until golden brown and the texture softens. This will take about 10-15 minutes. Be careful, the pan must be hot enough, otherwise the onions will begin to stew, and this will have a completely different taste. Clearly not what we need. Then add the carrots and fry, stirring, for about 10-15 minutes, adding oil if necessary. The roast is ready!

Step 4. While the frying is being prepared, you can defrost the mushrooms. Usually there is no point in frying them, since frozen ones use already poached mushrooms. However, if you froze the mushrooms yourself and froze them fresh, you can add them to the pan, but only if you are sure that they are completely defrosted, otherwise the stewing process will begin.

Step 5. Cut the potatoes into small cubes and add them to the prepared broth along with the frying. Don't forget to strain the broth first or use a slotted spoon to catch everything out of it. Cook over medium heat for about 20 minutes more.

Step 6. It's just a matter of small things; you need to add salt and spices to taste to the almost finished broth and put a few spoons of vermicelli in it. Depending on the thickness of your soup, you may need to add more or less than the recipe calls for. After this, the soup is cooked for another 3-4 minutes, then stirred, tightly closed with a lid and left to infuse for about 15 minutes. The soup is ready!

Season with sour cream or mayonnaise and serve. Bon appetit!

Mushroom soup with milk and egg

Many people prepare cream soup with milk instead of cream. but we have already looked at this recipe, so I would like to consider something more interesting. And we found it! A wonderful recipe for a thick, rich mushroom soup made with milk, with the addition of an egg. This is no longer just a hearty dish, but a complete lunch.

And here we will use chanterelles. Yes, those same red, fragrant pieces of happiness that grow in our forests and which simply cannot be imagined without dairy products. Of course, you can use any others, but in our opinion, chanterelles are ideal for this recipe.

Ingredients for 6 servings:

• potatoes - 2 pieces, large
• chicken egg
• 1 large onion
• small carrot
• milk with a high percentage of fat content, preferably 6%
• chanterelles – 400 grams
• greens, salt and pepper
• butter

How to cook?

Step 1. First you need to put the mushrooms to defrost, and then cook. To do this, we put them on the bottom of the pan, fill them with water so that the mushrooms are completely covered with water by at least 1-2 centimeters and put them on medium heat. It will take about half an hour to completely defrost and cook.

Step 2. Meanwhile, let's prepare the frying we already know. We clean all the vegetables in the same way, finely grate the carrots and finely chop the onion. Heat a frying pan with oil, fry the vegetables, stirring.

Step 3. Meanwhile, chop the potatoes. In this soup it is recommended to cut it into strips, like for French fries.

Step 4. Add vegetables to the mushrooms and cook our soup until the potatoes are ready - about 20 minutes. When everything is ready, pour it all with a liter of milk, add salt, and add spices to taste. While the soup is boiling, crack one egg into a small bowl or mug and beat it with a fork or whisk. When the soup boils, actively stirring the soup with a ladle, add the beaten egg and bring the soup to a boil again.

Ready! Serve in bowls, topped with herbs. Bon appetit!

Mushroom soup with tree mushrooms: shiitake and oyster mushrooms with the addition of chicken

Over the past few years, Japanese cuisine has gained great popularity in Russian cuisine. Therefore, now in almost any supermarket you can easily find the ancient shiitake mushroom, which has a rich, piquant taste and an aura of mystery around it, because almost everyone often sees it, but very few people know how to cook it.

Today we will slightly lift the veil of secrecy and find out how to prepare a delicious soup for lunch with this overseas miracle mushroom. And rejoice, we will finally add chicken to this soup! Don’t worry, this is not a nuclear-spicy dish at all and we won’t cover it with soy sauce. On the contrary, the soup will turn out very tender, with only a slight oriental note and rich taste.

But more than that, and importantly, this mushroom is incredibly healthy. It’s not for nothing that it is now the most sought-after mushroom in the world and is actively used by the Japanese and Chinese in almost all dishes. But the East is a delicate matter, you know. They just won't do anything. So we advise you to follow their example and start adding this precious product to your diet.

Ingredients for 5 servings:

• chicken fillet or thigh (bones will give a richer taste) – 200 grams
• Shiitake mushrooms – fresh 150 grams or dried 70-80 grams
• salt, spices
• chicken broth - 1 liter, can be replaced with vegetable broth
• fresh cilantro, green onions
• soy sauce – 2 tablespoons
• garlic – 2 cloves.

How to cook?

Step 1. If you are using dried mushrooms, before using them you need to soak them, preferably for 4-6 hours, then drain the water.

Step 2: Wash the chicken thoroughly, if you are using thighs, you will need to remove the skin. Mushrooms and chicken should be cut into arbitrary slices, based on your own preferences.

Step 3. Crush the garlic with the wide side of a knife, chop finely and grind with salt, cilantro and soy sauce. This is our oriental dressing; you can add any spices to it if you wish; soy sauce can be replaced with teriyaki, oyster or fish sauce. But this, of course, is for amateurs.

Step 4. We need a saucepan with a thick bottom. You need to put it on the fire, melt a piece of butter at its bottom and fry the pasta prepared in advance in oil. Then add mushrooms to the mixture and pour the broth over it all. When the broth boils, add chicken fillet, which, if desired, can be pre-fried in butter for a richer taste. Cook for 5-7 minutes, then season with greens and onions and serve. The soup is delicious and not at all greasy!

Bon appetit!

Tip 1. Try to use only mushrooms that you picked yourself or bought from your grandmothers at the market. Of course, it’s always easier to buy in a supermarket, but the difference in taste is simply cosmic. Unfortunately, when it comes to the store, mushrooms take a very long time to process and they lose all their taste, much less their vitamins.

Tip 2. Never add salt to the broth during cooking. This should be your #1 rule when making soups. Salt interferes with the extraction of flavors and “dries out” the ingredients. You only need to add it a few minutes before it’s ready, when the soup already has all the ingredients.

Tip 3. Soy sauce goes well with mushrooms, so if the soup seems a little bland to you, and even more so if you cook it with vegetable broth, add literally 1-2 tablespoons of sauce to the finished soup and you won’t regret it! This sauce is so versatile that it is a lifesaver in the kitchen of any housewife.

Tip 4. Greens. In order for greens to retain precious fiber and add rich taste and aroma to the soup, it is better to add it to the already prepared soup while it is still hot. This time is ideal for all the ingredients to be saturated with its taste and aroma without changing it.

Tip 5. For a richer taste, you can add large carrot sticks to the broth during cooking. Pilaf taught us the value of large bars for the taste and color of a dish - use it!

Tip 6. When preparing soup with shiitake mushroom, you can use fish stock for the soup. Of course, this is specific and will not suit everyone, but lovers of Japanese cuisine will fully appreciate this experiment. Then, however, it is better to replace the pieces of chicken fillet with pieces of fish or tofu.

Tip 7. Do not neglect the quality of water for the broth, because this is the basis, the main ingredient of the soup. It is not necessary, of course, to use expensive bottled water, but the water must be filtered or boiled.

Tip 8. Try replacing frozen mushrooms in the soup with pickled ones. Then, of course, there is no need to add salt to the soup at all. To do this, you just need to chop them coarsely, drain the brine and add to the soup. The taste will be very interesting, a kind of mushroom hodgepodge. Vegetarians will appreciate it!

Secret 1. If you grill mushrooms for the cream of soup, your soup will acquire a simply fabulous, slightly smoky taste. So, when going to a barbecue, take some mushrooms with you and the next day make soup from them - everyone will go crazy with salivation - it’s so delicious.

Secret 2. For any of these soups, you can pre-fry the chicken or pork slices and place them on top of the bowl with the finished soup. This will add satiety to the dish and at the same time prevent the meat from losing its taste by giving it to the broth. For ardent opponents of frying, we recommend baking in the oven - minimum fat, maximum taste and tenderness.

Secret 3. If you are preparing noodle soup for future use, it is better to boil the noodles separately and add to the soup when serving. Then it will not swell and will retain pleasant elasticity.

Secret 4. When preparing a fry, be sure to fry the onion first and do not waste time on it. This famous French onion soup proves that even a soup made with onions alone can have such an incredible taste that it will be passed down from generation to generation as a cultural heritage. Therefore, the contribution of fried onions to the taste of the soup is simply not appreciated; do not neglect this step. A little garlic, butter, not too high heat and timely stirring are your main helpers.

Secret 5. Experiment! Constantly. The kitchen is your kingdom, your path. On it you can bring to life the most daring experiments, because you are not just a mother, not just a wife. You are a creator who can and should prepare wonderful dishes that no one else can ever replicate. There is no need to turn cooking into a mechanical burden, turn it into a creative process, into a hobby, into a scientific experience.

And finally, another recipe for delicious mushroom soup.

Be free in the kitchen and then you will create the most interesting and unusual dishes you can imagine. Good luck to you!

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Step-by-step recipes for mushroom soup made from frozen mushrooms with vermicelli, tomatoes, rice, cheese, cream

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

1 gr.

Carbohydrates

30 kcal.

Option 1: Mushroom soup from frozen mushrooms - step-by-step recipe with photos

Mushroom soup made from frozen mushrooms is a very tasty, satisfying, aromatic and rich soup that is perfect as lunch. You can use any frozen mushrooms - porcini mushrooms, oyster mushrooms, champignons, chanterelles - in a word, those that you like. Among other things, add potatoes, carrots and onions to the soup; you can add your own herbs and spices. The soup should be served hot, piping hot. Well, let's get started.

Ingredients:

• Frozen mushrooms - 300 g
• Water - 1.5 l
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Salt, pepper - to taste
• Vegetable oil - 2 tbsp.

Cooking process

Prepare all the necessary products according to the list. Peel and wash the potato tubers, dry and cut into medium-sized cubes.

Prepare a pan - put potatoes in it, add warm water, throw in peppercorns, you can add a clove of garlic and spices. Boil potatoes for 20 minutes.

Peel the carrots and onions, wash and dry the vegetables. Cut the carrots into cubes, cut the onion into small cubes.

Remove mushrooms from freezer.

Heat a spoonful of vegetable oil in a frying pan, add carrots and onions to the frying pan and fry for 3-4 minutes until golden brown.

Then add the mushrooms to the pan and simmer for 5-7 minutes.

After a while, transfer the mushroom dressing to a saucepan and add salt. Boil the soup for 5-10 minutes over low heat, then take a sample and pour the soup into bowls and serve.

Bon appetit!

Option 2: Quick recipe for mushroom soup from frozen mushrooms (boiled)

If you already have boiled frozen mushrooms in the freezer, you can make soup from them very quickly. This recipe is suitable for all types: champignons, honey mushrooms, porcini mushrooms, chanterelles, etc. There is no need to thaw the mushrooms in advance, since the taste and aroma will come out of the food along with the water. This soup is prepared with noodles, but only a handful is added to thicken the mass. You can use other pasta, but then you need to add it about five minutes before the end of cooking, that is, let it simmer a little.

Ingredients

• 2 liters of water;
• 250 g frozen mushrooms;
• 4 potatoes;
• 30 g vermicelli;
• onion head;
• 3 tablespoons of oil;
• spices, herbs to taste.

How to quickly cook mushroom soup

Immediately set the water to boil. Peel the potatoes, quickly chop them, put them in boiling water, and boil for about five minutes. Add the frozen mushrooms and turn the heat up to maximum so they boil faster. Then reduce, collect the foam, cook for another 7 minutes.

We simply chop the onion and fry it in oil, as is done for seasoning soups. Transfer to a saucepan; as soon as the potatoes are cooked, add salt to the soup.

After the onion has boiled, add a handful of small vermicelli. Be sure to mix so that it does not stick together. Let the dish boil well again.

Now we throw in the greens, add any spices to your taste, you can add a bay leaf, and immediately turn off the soup. Leave it for about five minutes so that the vermicelli reaches its final readiness, then stir again and pour into plates.

If the mushrooms have already thawed, then you can not add them to the pan, but fry them together with the onion, the aroma of the soup will be even better.

Option 3: Mushroom soup from frozen mushrooms (cream)

For this soup, you can use any boiled mushrooms of your choice. There is no need to thaw or remove anything from the freezer in advance. This is a dish with fresh cream. If you want to reduce calories, you can use milk.

Ingredients

• 300 g mushrooms;
• 1 carrot;
• 500 g potatoes;
• 300 ml cream 15-20%;
• 50 g plums. oils;
• 2 onions.

How to cook

Cut the potatoes into any pieces. But remember, the larger they are, the longer the cooking time. Immediately chop the carrots and pour them into a saucepan, add water so that it covers the vegetables by a couple of centimeters. Let's cook. After boiling, time it for ten minutes.

After ten minutes, add frozen mushrooms. They contain a lot of moisture, so we don’t add more water. Cook everything until the potatoes are soft.

While the vegetables are cooking, put the butter in a frying pan and let it melt. Chop the onion, add it to it and fry until golden brown. Transfer the fried onions to the mushrooms and potatoes. Remove from heat, grind in a blender, and add salt to taste.

Add cream to the soup, but first heat it in a separate bowl. Cold dairy products can cause potatoes to darken. Beat everything together with a blender again. Place the cream soup on the stove, heat it up, let it boil and immediately turn it off.

All cream soups, regardless of their composition, go perfectly with crackers. It is best to cook them at home in the oven or in a frying pan; just cut the bread (loaf, baguette) and dry it. It is advisable to choose finely porous and not entirely fresh products.

Option 4: Mushroom soup made from frozen mushrooms with tomatoes and rice

The recipe for a very tasty and satisfying mushroom soup with tomatoes. If you don't have fresh tomatoes, you can use paste. We take absolutely any frozen mushrooms. If they have not been boiled beforehand, then soak them in cold water, rinse them from sand and other contaminants, boil them for 25 minutes in a separate saucepan, and only then add them to the general dish.

Ingredients

• 300 g mushrooms;
• 300 g potatoes;
• 5 spoons of rice;
• 4 tomatoes;
• 1 onion;
• 50 g butter;
• 1 carrot;
• 0.5 bunch of parsley;
• 2 laurel leaves;
• salt, black pepper;
• 2.5 liters of water.

Step by step recipe

We cut the potatoes and put them in boiling water. We start cooking, bring the vegetable almost until soft, but not completely cooked. Throw in rice. Since there is a lot of broth, it will quickly reach readiness; there is no need to add it too early.

If necessary, boil the mushrooms. In this case, you can pour a glass of broth and add it to the pan with the potatoes, the soup will turn out even better. Drain the boiled mushrooms into a colander. If there is already a finished product in the freezer, then simply transfer it to the potatoes and add some salt to the soup.

Grate the carrots. Peel one onion. Fry them together in oil.

It is advisable to peel the tomatoes for soup. Pour boiling water over it, after a couple of minutes put it under a tap with cold water, the skin will peel off very easily. Cut the tomatoes into pieces. We're not being petty. Place the tomatoes and vegetables in a frying pan and fry for three minutes.

Add vegetables from the frying pan to the cooked rice and potatoes and stir. Cook everything together for another 5-7 minutes.

Chop the greens and add to the soup. Add a bay leaf to the mushroom dish and throw in a couple of pinches of black pepper.

It is not necessary to cook the soup with water. It is very tasty and aromatic using meat or chicken. By the way, few people know that mushrooms and fish also go well together. Maybe it's time to experiment with flavors?

Option 5: Mushroom soup with frozen mushrooms and cheese

The most delicious cheese soups are made from ordinary processed cheese in foil. Two pieces are enough to cook a whole pan of food. Recipe for a tender and aromatic soup with frozen champignons. Raw mushrooms are used.

Ingredients

• 450 g champignons;
• 4 potatoes;
• 2 onions;
• 2 cheese;
• 70 g vermicelli;
• 2 liters of broth or water;
• carrot;
• herbs, spices;
• 40 g sl. oils

How to cook

Boil broth or just water, add chopped potatoes and make small cubes. Bring to a boil and after a couple of minutes add the champignons. Cook together for about a quarter of an hour, add salt.

Fry chopped onions and grated carrots in melted butter.

As soon as the mushrooms and potatoes are cooked, immediately transfer the vegetables from the pan, stir and begin preparing the cheese. You shouldn’t throw the whole cheese curds, it’s better to chop them. Usually they grate it, but you can just cut it into pieces.

After the vegetables boil in the pan, immediately add the cheese, stir for a minute until it dissolves, and then add the vermicelli. We continue to stir the soup and taste it.

After the vermicelli boils, add the greens, stir the mushroom soup and turn it off. Let it sit on the stove for a while until the vermicelli becomes soft.

You can prepare this soup with melted cheese from tubs; in this version, you simply spoon it into the pan. It is not advisable to use sausage cheese for the dish, since it does not always dissolve in hot liquid; floating pieces may remain in the dish.

Option 6: Classic mushroom soup made from frozen mushrooms (honey mushrooms)

Honey mushrooms are very convenient to use due to their small size. Here is a classic recipe for mushroom soup made from frozen fresh mushrooms that have not been cooked. We take them out in advance and let them thaw a little so that we can wash out any random grains of sand, remaining soil and other contaminants.

Ingredients

• 300 g honey mushrooms;
• 450 g potatoes;
• 100 g onion;
• 75 g carrots;
• 25 ml oil;
• a bunch of dill;
• 1.8 liters of water.

Step-by-step recipe for classic mushroom soup

We wash honey mushrooms in cold water several times. It's okay if the mushrooms are not completely thawed. If honey mushrooms have already been washed before freezing, then you can immediately plunge them into boiling water. Cook for about ten minutes. When the mushrooms boil, a foam forms, so be sure to remove it.

Peel and cut the potatoes into small pieces. Add to the mushrooms and cook together for about a quarter of an hour. During this time it will almost be ready, but the pieces should not fall apart.

Peel one carrot, chop finely or use a regular kitchen grater. Cut the onion into cubes. Heat any oil in a frying pan on the stove, add vegetables, fry until tender.

Transfer the vegetables to the mushroom soup and add salt to taste. Let it simmer for another five minutes. Season with herbs, cover, turn off. Let it “rest” for about ten minutes on the stove and serve.

This is a basic mushroom soup recipe. You can add other vegetables (bell peppers, hot peppers, tomatoes) or various spices (dry seasonings, herbs) to it.

Before we know it, summer mushroom season will soon arrive. How impatiently we look forward to this time! After all, there will be an opportunity not only to walk through the forest, breathe fresh air, listen to birdsong, but also to “hunt”. Probably everyone who loves this activity is familiar with the feeling of excitement and pleasure when you find a white, or red-headed, or beautiful boletus.

Having collected full baskets, we usually return home, and first of all we cook the mushroom pickle and prepare the roast. And what a smell wafting through the kitchen at that moment! Oh, I was just daydreaming and almost imagined everything in real life.

But this will not be earlier than in a month. But what can you do to avoid waiting so long? That's right, cook frozen mushroom soup for now.

After all, those who collected them last summer probably froze them in reserve. And if supplies have already run out, then it doesn’t matter, now you can buy frozen champignons in the store all year round, as well as fresh ones. And not only champignons, there are also chanterelles and boletus.

And I must say that frozen mushrooms make soup no worse than fresh ones. And from them you can prepare a lot of delicious dishes using simple and tasty recipes. I propose today to consider their various options.

According to this recipe, of course, you can prepare soup using both fresh and frozen mushrooms. Any that exist. The soup made from boletus, boletus and boletus will be especially tasty. At least from one type, at least by mixing them in any proportions.

If you cook it from boletuses (red caps), the dish will also be delicious, but the broth will be somewhat dark. That's why I cook more from boletuses, use them, or cook them.

And of course, don’t forget about champignons. They will also succeed at the highest level. And today they will make a delicious recipe.

We will need:

• frozen mushrooms – 300 gr
• potatoes - 2 pcs
• carrots - 1 pc.
• bell pepper - 1 piece
• onion - 1 pc.
• vegetable oil - 2 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Peel the potatoes and cut into long, medium-sized strips. Fill it with water and put on fire. It will be enough to pour 1.5 liters of water.

2. Peel and dice the onion.

Peel and cut the carrots into strips, or even better, grate them using a Korean carrot grater. This way it will turn out thin and you won’t need to keep it on the fire for a long time. This means more vitamins will be preserved.

You can grate carrots using a regular grater, but in my opinion, if you cut into strips or use a Korean carrot grater, the overall appearance of the soup will be more beautiful. In addition, all other components will be cut in the same way.

3. Pour oil into a small frying pan. Why small? Because the small one is more compact and the oil will not spread over it, and all the components will not be scattered throughout the frying pan.

Place onion on it and fry until golden brown.

4. Then add carrots to it and fry everything together for 2 - 3 minutes over low heat so that the vegetables are stewed rather than fried.

5. In the meantime, we have boiled potatoes and you can add mushrooms to them. I already had them cut into pieces when preparing them, and so I take them out of the freezer and immediately, without defrosting, add them to the potatoes.

If you defrost them, they will soften and lose their structure. In addition, they will have a double load, first defrost, then cook. And when you put them directly in a frozen state, they better retain their spring appearance and turn out more tasty.

I have already cleaned and processed them, so I don’t need to wash or clean them anymore.

6. Let the water boil again and remove the foam formed from the mushrooms. Reduce heat, add salt to taste and cook for 15 minutes.

7. At the same time, don’t forget to watch your vegetables. We also need to add bell pepper to them. I also have it frozen, and I add it to the pan without defrosting it.

If I were using fresh mushrooms, I would not add pepper, so as not to interrupt the fresh forest aroma. But when frozen, although they smell delicious, I add pepper to enhance the taste and smell. In my opinion, it does not interfere, but rather emphasizes the taste of all ingredients.

In addition, together with carrots, it will give a beautiful color to the broth. After all, as you know, mushroom soups are not very bright and beautiful. It is only from white and chanterelles that a light transparent broth is obtained, but from all the others - not so much!

But if you think that the pepper is unnecessary here, then you can exclude it.

8. When the vegetables are lightly fried, you can add a little broth from the soup to them, reduce the heat to minimum and simmer until cooked, that is, until the vegetables become soft.

And to make them more tasty, they also need to be salted.

9. 15 minutes have passed and the potatoes and mushrooms are ready. Now you can add the stewed vegetables to the pan. Stir and let it boil. Taste the broth to see if there is enough salt; if not, add salt to taste.

10. Let it simmer for 5 minutes. Then turn it off, close the lid and let it brew for 10 minutes. During this time, the vegetables will exchange their juices and aromas.

11. Pour soup into bowls. Serve with sour cream or mayonnaise. Or eat it just like that.

For this dish, you do not need to add any spices, bay leaves or pepper, so as not to interrupt the taste and smell. Especially if you prepare this soup from fresh mushrooms.

I have another similar option in one of my articles. You can read there. And of course, not only read, but also cook. Moreover, it is good enough for everyday lunch.

Mushroom soup of porcini mushrooms with chicken and vermicelli

A similar soup can be prepared with noodles. The difference between it and the first option is that we will not do any pre-frying.

This soup is best prepared for one serving. If you want to cook it for two days, then in this case, fry the vegetables. In this case, the dish will retain its taste.

And I will cook it with frozen porcini mushrooms. Although, of course, like all other options, it can be cooked from any mushrooms. Not excluding both fresh and salted.

We will need (for 4 - 5 servings):

• mushrooms - 300 gr
• chicken – 300 gr
• potatoes - 2 pcs
• carrots - 1 pc.
• onion - 1 pc (small head)
• vermicelli – 50 – 70 g (small)
• salt - to taste

Preparation:

1. Cook chicken broth. You can use any parts. I took 4 wings. They are quite fatty, and also on the bone. Therefore, the broth will be tasty. And if the broth is tasty, then the mushroom picker itself will turn out just as good.

You can find out from a special article written just on this topic.

I poured enough water into the pan so that the volume together with the chicken was two liters.

2. Cook the broth over low heat, periodically skimming off the foam, for about 20 minutes.

3. Meanwhile, cut the potatoes into cubes. Peel the onion, but do not cut it. You can immediately add it to the pan with the whole chicken. Let it cook and release its juice into the broth.

4. Cut the carrots smaller. You can grate it, but it’s better to cut it, or use a grater for Korean carrots to make the soup look more beautiful.

5. When the chicken has cooked for the required time, add potatoes to the pan and add salt. Let it boil.

6. Then add frozen mushrooms.

There is no need to defrost them, especially if you froze them yourself and they are already cut into pieces. Usually, before freezing, they are thoroughly cleaned and placed in the freezer ready for cooking.

7. As soon as they start to boil, foam will appear, it must be skimmed off. In this case, the fire should be medium, and the contents should not boil too much.

Otherwise the broth will turn out cloudy.

8. After removing the foam, you can immediately add the chopped carrots to the pan. Cook everything together for 15 minutes.

9. Prepare vermicelli, it is better if it is small. Our soup is already quite thick, so we won’t thicken it any further. For the same reason, we add very little vermicelli.

I didn’t have any small noodles, something I didn’t keep track of, so I took spaghetti. Before placing it in the soup, I broke the long pasta into 4 pieces.

10. Cook the vermicelli until done. I will not indicate the time, since I don’t know what variety you will use. I cooked for 6 - 7 minutes.

11. Taste the broth; if there is not enough salt, you can add it.

We do not add spices, pepper and bay leaves so as not to interrupt the mushroom smell.

12. Turn off the soup, remove the onion and discard, and let stand with the lid closed for 5 - 10 minutes.

13. Meanwhile, set the table. Add sour cream and prepare greens.

Since mushroom soups turn out somewhat dark, especially from frozen mushrooms, I add a little greenery when serving to make the dish look beautiful. At the same time, it does not interrupt either the smell or taste.

14. Pour the soup into bowls, season with fresh herbs and fresh sour cream.

The soup turned out very aromatic, appetizing and tasty.

And according to the following recipe, this first dish can be prepared from frozen champignons.

Frozen champignon soup with cheese

Mushrooms are of course good, aromatic and tasty on their own. But in combination with cheese, especially processed cheese, it simply turns out to be an “explosion of taste.”

Moreover, all today’s recipes match it.

The creamy taste combined with the most tender champignons makes this soup simply unforgettable in taste.

And if you puree the contents with a blender, it will turn out delicious. By following the link, you will find another recipe for frozen mushrooms.

I would also like to bring to your attention a very interesting recipe for mushroom soup from the site http://willcomfort.ru. I know a lot of soup recipes, but this is the first time I’ve come across this one. And although it is prepared from fresh champignons, I think that it will turn out just as good from frozen ones!

Here are the recipes. All are simple and tasty, choose any one and you won’t go wrong!

Cook and eat for your health.

Bon appetit!