Mushroom soup made from frozen mushrooms in the cool season is not just tasty, but can be very tasty and unusually aromatic.
Many people like to pick mushrooms in the summer and are ready to eat them all year round. The easiest way to preserve mushrooms picked in the summer is to simply freeze them in your home freezer.
Dishes with mushrooms are always very tasty; you can cook them as main dishes and soups. Soups with mushrooms always turn out to be unusually fragrant, and on chicken or meat broth they are also very satisfying.
Today we have selected for you several different very tasty recipes for any exacting taste.
How to cook mushroom soup from frozen mushrooms - 15 varieties
Treat yourself and your homemade forest mushroom soup. Every good housewife probably has a small “winter supply of mushrooms” in the refrigerator.
Ingredients:
- Mushrooms (forest frozen) - 900 g
- Chicken or meat broth - 2-2.5 liters
- Potato - 800 g
- Bulb
- Carrots - 2 pcs.
- Vegetable oil for frying
- Pepper black hammer., salt
Cooking:
Defrost the mushrooms and put them in a dry frying pan and fry over low heat until the excess water evaporates. Then add some oil (preferably olive oil).
Cut the potatoes into not very large pieces.
Make a roast for mushrooms, for this, first grate the carrots on a coarse grater and chop the onion. Fry onions and carrots in vegetable oil in a pan.
You can use the same pan where you fried the mushrooms, it will be even tastier.
Put potatoes in a pan with chicken broth, add fried mushrooms, boil for 15-20 minutes, salt.
Add the fried onions with carrots to the pan with mushrooms, boil for another 5 minutes.
Then try, add salt and black pepper. Turn off the heat and let the soup steep for about 10 minutes.
Mushrooms go well with rice. Mushroom stew with rice and sour cream turns out to be very satisfying and fragrant.
Ingredients:
- Mushrooms (frozen) - 450 g
- Chicken meat - 540 g
- Rice - 150 g
- Onions, carrots - 1 pc.
- Sour cream
- Flour - 1 tbsp
- Olive oil. - 1 tbsp
- Parsley - 20 g;
- Thyme - 1 teaspoon;
- Salt pepper
Cooking:
Defrost the mushrooms (this takes several hours).
Boil the chicken meat for about an hour, then cut it into small pieces.
Put the mushrooms into the pot.
Chop onion and carrot finely. Fry in oil in a pan for 7 minutes, then sprinkle with flour, salt and fry a little more, add thyme, pepper.
Put the fried vegetables into the chicken broth.
Rinse the rice and put it in a saucepan with broth, boil the soup until the rice is ready (about 15 minutes).
Divide the soup among bowls, add sour cream and sprinkle with finely chopped herbs.
Cook yourself a mushroom soup with vermicelli, so it will not only be tasty, but also more satisfying. This is a very simple and quick recipe for making a hearty mushroom soup.
Ingredients:
- Mushrooms (frozen) - 250 g
- Carrots, potatoes - 1 pc.
- Onion - 2 pcs.
- Tomato pasta - 2 tbsp
- Vermicelli - 60 g
- Oil grows.
- Salt, pepper, lavrushka
Cooking:
Defrost mushrooms and boil.
Finely chop the potatoes and put in a saucepan with mushrooms.
Chop onions and carrots (or cut into strips), fry in a pan in oil.
Then pour the tomato paste into the pan and mix everything, put it in the pan.
Boil the soup a little more (min. 10) and add the vermicelli, boil for 5 - 10 minutes.
So that the vermicelli does not stick together, the first 2 minutes, it must be stirred.
Soup, salt, pepper, add bay leaf.
Try to cook mushroom soup with melted cheese. By adding melted cheese to the soup, it turns out even more satisfying and acquires a pleasant additional creamy taste.
Ingredients:
- Mushrooms (frozen) - 300 g
- Chicken broth - 1.5 l
- Potatoes - 6 pcs.
- Onion - 1 pc.
- Processed cheese - 2 tbsp.
- Salt, pepper mixture, herbs
Cooking:
First defrost your mushrooms and then boil them for half an hour.
Then we put a saucepan with chicken broth on the stove, if you wish, you can add more water, put the mushrooms there and speak for 15 minutes.
Cut the potatoes into slices (medium-sized), then put it in a pan with mushrooms.
Finely chop the onion and fry in a pan with butter.
If you like to have carrots in the soup, then fry it with onions, it will be tastier.
Then we put them in a pan with mushrooms, boil a little.
Then add two tablespoons of melted cream cheese to the pan, stir well and bring to a boil.
Salt and add seasonings, boil for another 5 minutes. and can be served on plates.
On top, if desired, you can sprinkle with herbs.
One of the classic options for stew is pearl barley soup. Try to cook mushroom soup with barley - this soup is healthy, hearty and very tasty.
Ingredients:
- Onions, carrots - 1 pc.
- Mushrooms (frozen) - 350 g
- Potatoes - 3 pcs.
- Pearl barley - 150 g
- Salt, spices, lavrushka 2 sheets
Cooking:
Defrost the mushrooms, then boil for 10-15 minutes in salted water (remove the foam).
Rinse and soak pearl barley.
Remove the mushrooms with a slotted spoon. Put the barley in a saucepan and boil until half cooked. Add lavrushka.
If you like thick hearty soups, boil the barley longer, about an hour.
Chop carrots and onions and fry in oil in a pan, add mushrooms and fry for another 5 minutes.
Put the fried vegetables with mushrooms in a pot with soup, boil for another 15 minutes.
Mushroom soup with cream
Mushrooms go well with creamy flavors, and creamy mushroom soup is simply delicious. Try to cook yourself such a tender creamy mushroom soup.
Ingredients:
- Mushrooms (frozen) - 650 g
- Bulb
- Carrots - 2 pcs.
- Potato - 450 g
- Cream - 500 ml
- Dill - 20 g
- Oil grows. - 25 ml
- Salt, spices
Cooking:
Boil the mushrooms in salted water.
Cut carrots and potatoes into small pieces, boil in salted water (separately).
Grind boiled carrots with potatoes in a blender.
Chop the onion and fry in oil in a pan.
Put the vegetable mixture into a saucepan and boil over low heat.
When the soup boils, add cream, salt and pepper.
Divide soup among bowls and sprinkle with chopped dill.
Many people will probably have mushrooms in the refrigerator, because these mushrooms are one of our favorites. Try making frozen mushroom soup. The soup is even tastier if you sprinkle it with fresh herbs and add sour cream.
Ingredients:
- Honey mushrooms (frozen) - 400 g
- Potatoes - 4 pcs.
- Carrots, onions - 1 pc.
- Flour - 1 tbsp
- Oil grows. for roasting
- Milk - 50 ml
- Salt, pepper, lavrushka
Cooking:
Cut potatoes into cubes and send to boil.
Chop the onion.
Grate the carrots and fry together with onions in a pan in vegetable oil for 5 minutes. Then send to the pan with potatoes.
Then, in the same pan, fry the mushrooms and put them in the pan too.
Add bay leaf and spices to the soup, salt.
Pour the flour into a dry frying pan and fry a little on a small fire (do not forget to stir constantly).
Dilute the fried flour with milk in a small bowl. Then, while constantly stirring the soup, pour the flour mass into the soup pot.
Let the soup simmer slightly, about 5 minutes.
Then turn off the heat, add greens and leave the soup to brew for 10 - 15 minutes.
Pour the soup into bowls and add sour cream.
We invite you to try delicious healthy mushroom soup with chicken in a slow cooker. If you like healthy food, then you probably often use a slow cooker - try cooking a fragrant rich mushroom soup with chicken in it.
Ingredients:
- Mushrooms (frozen) - 250 g
- Chicken leg - 1 pc.
- Potatoes - 4 pcs.
- Carrots and onions - 1 pc.
- Pepper - 1 pc.
- Oil grows.
- Sour cream, greens
Cooking:
Defrost the mushrooms.
Pour water into the multicooker bowl and put the chicken leg there, set the “cooking” mode and the timer for half an hour.
After the meat has boiled, put it on a plate, cut into small pieces.
Chop the onion, cut the pepper, grate the carrot, cut the potato into small pieces.
Pour oil into a frying pan, put mushrooms, peppers, fry a little then add carrots and onions to the frying pan.
Put the potatoes in the multicooker bowl and boil (timer for 15 minutes).
Then add all the other ingredients to the multicooker bowl and boil for about 10 - 15 minutes.
Arrange the finished soup on plates, add sour cream and sprinkle with herbs.
If you like soups with cereals, as in classic Russian cuisine, cook porcini mushroom soup with semolina.
Ingredients:
- Mushrooms (frozen) - 450 g
- Onions, carrots - 2 pcs.
- Potatoes - 5 pcs.
- Semolina groats - 1 tbsp.
- Butter. - 50 g
- Sour cream
- Salt, herbs (cilantro, parsley, dill), pepper
Cooking:
Boil porcini mushrooms in salted water.
Cut the potatoes into cubes and put in a saucepan with mushrooms.
Chop the onion and fry in a skillet with butter.
Grate the carrots and also fry along with the onions.
Put the fried vegetables in a saucepan, salt, pepper and add lavrushka.
Add semolina to the pan and boil for 5 minutes.
Pour the semolina slowly, stirring constantly so that there are no lumps.
Remove soup from heat and let steep for about 7 minutes.
Then pour the soup into bowls, season with sour cream and sprinkle with chopped dill.
Porcini mushroom soup always has a delicious aroma and an extraordinary taste. Prepare yourself a delicious first course - mushroom soup with sour cream.
Ingredients:
- White mushrooms (frozen) - 500 g
- Water - 1l
- Potatoes - 2 pcs.
- Onion - 1 pc.
- Carrot - 1/2 pc.
- Olive oil - 2 tbsp
- Salt, pepper, lavrushka (2 leaves)
Cooking:
Defrost porcini mushrooms (note that this will take several hours).
To make the soup more fragrant, porcini mushrooms are best thawed in a natural way, without pouring water.
Take a saucepan with a thick bottom and pour in olive oil (2 tablespoons).
Chop and put the onion into the pan, fry until golden.
Grate the carrots, add to the pan and fry for 5 minutes.
Then add defrosted porcini mushrooms and fry them together with onions and carrots.
Cut potatoes into cubes and place in a bowl.
Boil water in any other saucepan or kettle.
Pour 1 liter of boiling water into the pot with vegetables.
Boil the soup until the potatoes are tender, about 15 minutes, then season with salt and pepper.
When the potatoes are ready, add 2 leaves of parsley and turn off the gas. Let the soup brew for 10 - 20 minutes.
After that, you can pour the soup into bowls.
Sprinkle the finished soup with finely chopped herbs and add sour cream.
Make yourself a delicious creamy frozen mushroom soup in no time. This soup is hearty and easy to prepare.
Ingredients:
- Potato - 350 g
- Mushrooms (frozen) - 400 g
- Mushroom seasoning, dill
- Cream - 1 l
- Oil grows.
- Onion - 1 pc.
Cooking:
Take frozen boiled mushrooms or boil defrosted mushrooms if they have not been opened.
Finely chop the onion and fry in a pan in oil, add the mushrooms and fry.
Grind the mushroom fry in a blender.
Boil the potatoes, combine with the mushroom mass and mash with a blender.
Pour the cream into a saucepan and bring to a boil, put the mushroom mass.
Salt and add seasonings, stir.
Divide the soup among bowls and sprinkle with herbs.
Try to cook mushroom soup with Bulgarian pepper, it turns out to be a little spicy in taste and has a unique combination of tastes and aromas.
Ingredients:
- Mushrooms (frozen) - 300 g
- Potato - 6 pcs.
- Carrots, onions - 1 pc.
- Bulgarian pepper - 1 pc.
- Grows. oil
- Salt, seasonings
Cooking:
Cut potatoes into strips or small pieces.
Finely chop the onion, grate the carrots.
Put the onion in the pan with oil, fry. Then add carrots.
Pour 1.5 - 2 liters of water into the pan, put the potatoes, when the water boils, add the mushrooms (you can frozen).
Well-prepared clean mushrooms can not be defrosted beforehand, so the soup will be even more aromatic.
Remove the foam and boil for 15-20 minutes.
In a pan with onions and carrots, add the Bulgarian pepper, cut into small pieces.
Add 3-4 tbsp to the pan with vegetables. mushroom broth and simmer covered until fully cooked.
Add vegetables to the pot with soup, salt and pepper, boil for another 5 minutes.
According to this recipe, you will cook an excellent mushroom soup very simply and very quickly. We can say that this recipe is universal, instead of vermicelli, you can put any cereal to your taste in the soup.
Ingredients:
- Honey mushrooms (frozen) - 500 g
- Potatoes - 3-4 pcs.
- Onion and carrot - 1 pc.
- Vermicelli - 200 g
Cooking:
Cut the onion, carrot and potato into small pieces.
Pour water into a saucepan, put potatoes in it and boil.
Rinse frozen mushrooms in cold water so that they defrost quickly.
Put onions and carrots in a pan with oil, fry.
Then put the mushrooms and fry for 5-7 minutes.
Honey mushrooms are great for making a quick soup, since they do not need to be boiled first. Other larger mushrooms need to be boiled first before frying.
Add fried vegetables with mushrooms to a saucepan with potatoes.
Salt and boil for 10-15 minutes. (until the potatoes are ready).
Then pour the vermicelli into the pan and boil until cooked for about 5 minutes.
Pour the finished soup into bowls and sprinkle with finely chopped herbs.
Treat yourself to a delicious mushroom soup with melted cheese. It is better to cook this first dish from "noble" mushrooms - porcini, chanterelles, boletus or boletus. You will get a delicious fragrant creamy mushroom soup.
Ingredients:
- Creamy melted cheese - 300 g
- Frozen mushrooms. (white / boletus / podsin.) - 150 g
- Potatoes - 4 pcs.
- Carrot - 1 pc.
- Leek - 100 g
- Dill, salt, peppercorns 5-6 pcs.
Cooking:
Pour 2 liters of water into a saucepan and bring to a boil.
Place mushrooms in boiling water and boil for 15 minutes.
Cut potatoes, onions and carrots into small pieces.
Then put the potatoes in a saucepan with mushrooms and boil for 15 minutes.
Next, put onions and carrots, and boil for another 10 minutes.
Then salt and pepper the soup, add the melted cheese and stir it well. Boil the soup for another 5 minutes.
Add finely chopped greens to the soup and immediately arrange on plates.
If you love beans, try the Mushroom Bean Soup. This is a great simple healthy, tasty and satisfying dish that can be prepared at any time of the year. Mushrooms, you can use any mushrooms you have on hand for this recipe.
Ingredients:
- Freeze mushrooms - 300 g
- Beans (white) - 300 g
- Bulb
- Water - 1.5 l
- Cream 10% - 100 ml
- Processed cheese - 200 g
- Olive oil - 1 tbsp
- Salt, seasonings
Cooking:
Boil beans.
Chop the onion and fry in butter in a slow cooker on the "frying" / "baking" mode.
Then put the mushrooms in the multicooker bowl and fry for a few minutes.
Add spices and salt.
Then add water and beans, pieces of cream cheese, cream to the slow cooker. Set the mode to "soup" or "stew", set the timer for 1 hour.
