How to cook mushroom soup from frozen mushrooms. Frozen champignon soup - a delicious and hearty lunch for the whole family

How to cook mushroom soup from frozen mushrooms? If you do not know this yet, then we suggest that you read our article. In it, we will give you the recipe for this dish, and at the same time we will tell you about some tricks with which your soup will be even tastier. Let's also talk about the benefits of mushrooms.

How to cook mushroom soup from frozen mushrooms recipe with step by step photos

Mushrooms should be taken better than white ones, because they are considered more valuable and they have more nutrients than in other mushrooms. Moreover, it should be noted that when heat treatment, this product practically does not lose its useful properties. It has a beneficial effect on our hair, nails and skin. Also White mushroom improves the functioning of the thyroid gland. It is very rich in protein.

Steps to make mushroom soup

So, you have prepared all the products, now let's start cooking. Cut your frozen mushrooms into small pieces. Note that mushrooms do not need to be thawed!

If you are against everything fried, even just a little, then you can throw the frozen mushrooms into the water, bring to a boil, then reduce the heat a little and cook the mushrooms for about 15 minutes. Then you can send the rest of the ingredients to the mushrooms.

Peel and cut the potatoes into cubes and throw into a pot of water along with the mushrooms. after the water boils, cook it all for 20-25 minutes.

In the meantime, potatoes with mushrooms are cooked, cut onion finer and rub on coarse grater carrot. Fry the vegetables a little until the onion acquires a golden hue, and send it to the saucepan with the soup. Throw in bay leaves too.

Now salt and pepper your mushroom creation to taste. Finely chop the greens and add to the soup too. Boil it for another 10 minutes. After this time, turn off the fire and let the soup stand for about 15 minutes. Let it brew well, and then you can eat it, adding sour cream and croutons from white bread.

Well, now you know how to cook mushroom soup from frozen mushrooms. We hope you find it very tasty. We wish you good luck in creating this culinary creation!
How to cook mushroom soup from frozen mushrooms at home, easy, fast and delicious!

Interesting Facts About Frozen Mushroom Soup

To make this soup tastier and more tender, you should try to eat it with white bread. You can even dry it and crumble it into soup with crackers. And it’s also worth cutting finely fresh and greens and throwing it there too. A spoonful of sour cream also does not hurt. It just tastes amazing!

This soup is considered meatless dish, so if you are an Orthodox person and fast, then the recipe for this dish is just for you. According to their qualities, mushrooms are quite capable of replacing meat.

You should not put too many spices in mushroom soup, because this can kill the true flavor of this dish. Take an onion and greens, Bay leaf ik, that will be enough. Well, a little bit of garlic can also be added if you do not suffer from heartburn and gastritis. And if you take butter instead of vegetable oil, then you will get the most delicate mushroom delicacy. Grated cheese, as well as cream or milk, will add tenderness to the soup. But potatoes can be replaced with turnips or rice.

If you want to get a thicker soup, then boil the potatoes separately from everything else, then crush them into puree and send them to the soup a few minutes before they are ready. You can also crush into a porridge boiled eggs.

As for the storage of this delicious soup, it will not go bad for you for several days (it will definitely stand for 3 days) if you put it in the refrigerator. But he will already have a taste, of course, not the same as that of a soup that has just been taken off the stove.

The inclusion of mushroom dishes in the diet will not only allow you to enjoy them exquisite taste but also meet the body's needs for protein. culinary arts continues to be replenished with new recipes for second courses, the main component of which are mushrooms. However, the popularity of mushroom soups also continues to gain momentum.

Frozen champignon soup with vegetables - hearty, but at the same time diet dish, which you can afford without fear of the appearance extra centimeters in the waist area. Freeze - great way food storage, which retains much more nutrients than drying or canning. Modern freezing equipment allows you to always have a package of frozen champignons on hand, so use this recipe to cook Tasty dinner or dinner will be easy.

So, according to the mushroom soup recipe, you will need:

• Packing of mushrooms - 500 g
• Green pea(fresh, frozen or marinated) - 250 g
• Boiled pearl barley - 250 g
• Bulb - 1 pc.
• Potato tubers - 2 pcs. large sizes or 3 pcs. medium
• Carrot - 1 pc.
• Bay leaf - 2 pcs.
• Celery root and parsley - 100 g each.
• Garlic - 4 cloves
• Polka dots black and allspice- 4 pcs.
• Dill greens - 1 bunch
• Vegetable oil - 3 tbsp. spoons
• Sour cream or cream - 2 tbsp. spoons

Step by step cooking

In order to cook mushroom soup, you first need to peel potatoes, carrots, onions, garlic and parsley roots with celery with a knife or a special cleaning device. On a cutting board, cut onion and garlic into rings, celery and parsley roots into strips, potatoes into cubes, and carrots can be grated. Boil pearl barley and throw it in a colander.

Frozen mushrooms should be handled with the utmost care. We open the package with champignons and carefully transfer them to a deep container. We fill it cold water and wait until the mushrooms are completely defrosted. Even if it takes about half an hour, you should not speed up the process by adding hot boda, otherwise the product will lose its shape and is only useful for making creamy soup from frozen champignons. After complete defrosting, the contents of the container should be rinsed under running water.

Grease the pan with olive oil or sunflower oil and put it on fire. After the pan warms up well, put the pre-chopped onion into it. Fry it for five minutes, stirring constantly. As a result, the onion should acquire a light golden hue. After that, add the mushrooms and continue to fry the products, stirring them. After about 15 minutes, when all the moisture that the mushrooms gave has evaporated, you need to turn off the stove. By this time, both ingredients will be light brown in color.

Choose a pot with a capacity of about two liters and fill it with water. Put the pot on the stove and bring the water to a boil. After that, we put the roots of celery and parsley, as well as carrots, into the water. We cook them for a quarter of an hour, then add potato cubes and continue to cook until fully cooked.

The next step in preparing the soup is to add fried mushrooms and onions to the boiling mass, pearl barley and green peas. After thoroughly mixing the contents of the pan, add the bay leaf, peppercorns, and garlic. Finally, add dill greens and mix all the ingredients again.

We keep the soup on the fire for a few more minutes, stirring occasionally and removing the foam formed on the surface. Don't forget to add salt to taste. There is no unequivocal and exact answer to the question of how much to cook frozen champignons for soup, but within 10 minutes it will be enough. It is not recommended to abuse salt, not only from the point of view of taking care of one's own health, but also in order not to drown out taste qualities used products. After the fire is turned off, you should cover the dish - it needs to brew a little.

Serve the soup on the table in deep plates with thick walls so that it retains heat for as long as possible. Don't forget to add sour cream to taste. If your family likes this mushroom dish, next time you can experiment and make frozen champignon puree soup.

Mushroom soup from frozen champignons it turns out fragrant, tasty, as well as from fresh mushrooms, yes with sour cream - who can resist this magical smell from the kitchen? Fresh mushrooms - seasonal product which passes very quickly. That is why freezing is the most perfect option mushroom storage. This appetizing first course with champignons is a popular one as it can be prepared quickly. all year round.

Mushrooms are the perfect addition to any soup. Vegetarians can make this soup without meat, meat eaters with veal, chicken, pork, beef or any other type of meat. You can take any mushrooms: champignons, porcini mushrooms, chanterelles, honey mushrooms. Also suitable assorted different types, they can be frozen and mixed. Easy delicious soup Mushrooms are cooked with potatoes, vermicelli, and in combination with cheese, it turns out just the magic of taste. Choose a mushroom soup recipe of your choice from this post and cook. The result is a delightful fragrance for the whole house and good mood! Delicious borscht recipes will also help you diversify the menu, sorrel soup and okroshka

Mushroom soup can be easily prepared with both frozen and fresh mushrooms.
Ingredients:
Potatoes - 5 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Frozen champignons - 1 pack (400 g)
Butter for frying
Sour cream to taste

Cooking:

Mushrooms without defrosting, put in boiling water. After boiling, cook for another 15 minutes. Then add the diced potatoes to the pot.

Fry for butter finely chopped onions and carrots and add to the soup. If you love the taste of real fresh vegetables, just put them in the pan with the potatoes without frying.

When the soup boils, you will need to add salt and spices to taste. Bring the soup to readiness for another 15-20 minutes. Remove from stove, let stand covered.

Before serving, you can add chopped greens and sour cream. Bon appetit!

On a note
Housewives are often interested in how much frozen champignons are boiled in soup. The cooking time varies depending on the cooking method. If mushrooms are initially fried with vegetable frying, and then boiled in broth, then the process of their readiness will be completed in 10 minutes. If the frozen champignons are immediately sent to the pan, then cooking will take a little longer. 20 to 25 minutes.

Mushroom soup with vermicelli

With only 400 grams of any frozen mushrooms and one hour of free time, you can make a hearty and fragrant dish. At the same time, the components of the soup can be replaced, frozen or fresh mushrooms, vermicelli or noodles, spaghetti.
Ingredients:
Frozen mushrooms - 400 g
Water - 2.5 l
Onion - 2 pcs.
Carrots - 2 pcs.
Vermicelli - 100 g
Olive oil - 70 ml
Salt - to taste
Pepper - to taste
Dill sprigs - 3 pcs.
Sour cream - 3 tbsp. l.

Cooking:

Prepare frozen mushrooms: leave them in hot water for 20 minutes, then peel and chop.

Peel carrots and onions. Grind the carrots on a coarse grater, finely chop the onion.

Heat up the pan and olive oil Saute chopped mushrooms over medium heat for 10 minutes.

Without turning off the heat, remove the mushrooms from the pan and fry the onion in it until lightly transparent. Add carrots to the onion and fry for 7 minutes. Then add mushrooms, salt, pepper to them again and mix.

Next, start preparing the soup itself. To do this, put water in a saucepan on fire and after it boils, add mushrooms, onions and carrots. Cook for 15 minutes, stirring the ingredients constantly. Don't forget to add salt and pepper.

Add the vermicelli to the soup and cook for another 15 minutes.

Decorate the dish when the soup is already in the bowls.

To do this, you can use chopped dill and a spoonful of sour cream. Bon appetit!

How to cook mushroom soup

To make a puree soup, you can add grated processed cheese and grind all the ingredients after cooking in a blender until smooth. After that, you need to cook it for another 5-7 minutes, without bringing the soup to a boil. But even without this, the soup will be very tasty.

This mushroom soup can be made with both potatoes and meat. To do this, you need potatoes (4 pcs.) And any meat: veal, pork. You can also use beef, but it will take longer to cook, this must be taken into account. Best fit chicken fillet. It is on the broth that the soup will come out richer. To do this, the water must initially be put on fire with chopped meat. After the water boils, you need to add potatoes (previously peeled and diced) to the chicken broth. Doesn't hurt for flavor bouillon cubes. Then cook everything as described in previous recipe higher. For lovers of mushroom soups, I suggest that you look at the blog of my colleague Margarita for mouth-watering recipes for mushroom puree soup.

Video recipe on how to cook frozen mushroom soup with melted cheese

Bon appetit!

Advice
Which meat will do for mushroom soup? Chicken broth is considered the best, so give preference to chicken or turkey. But if you want more fat and rich broth, then pork and beef will do.

Frozen champignon soup with chicken and cream

IN winter time hot mushroom broth with chicken and homemade vermicelli or noodles will be very nutritious. It will give you strength, vitality and energy. Cook delicious stew, for example, with champignons, at home in a saucepan or slow cooker is easy and fast.

Ingredients:
Chicken - 350 g
Carrot - 1 pc.
Large onion - 1 pc.
Frozen champignons - 300 g
Rice - 50 g
Bay leaf - 3 pcs.
Vegetable oil - 2 tbsp. l.
Cream 20% fat - 150 g
Flour premium- 2 tbsp. l.
Water - 3.5 l
Salt to taste
Black ground pepper taste
Spices and seasonings for soups
Frozen or fresh parsley- 1 bunch

How to cook mushroom soup with chicken broth with cream

Remove skin from onion. Cut into half rings or neat cubes.

Grate peeled carrots on a coarse grater.

Grease the pan with vegetable oil. To put on medium fire. Throw in the onion. Fry until golden. Next put the carrots. Stirring regularly, simmer until the vegetable is soft. Add frozen mushrooms to carrots and onions.
If the mushrooms were cut into slices before freezing, then it is not necessary to defrost them first. The water will evaporate during the simmer. Continue cooking for another 5-7 minutes. Turn off the gas. Postpone frying.

Pour boiling water over rice.

Cut the chicken into pieces. Transfer to the bottom of a deep saucepan. Fill with purified water. Add lavrushka leaves. Place the dishes on big fire. After boiling, make the gas to "minimum", cook for 20 minutes. Do not forget to remove the meat "shumok" from time to time.

When the broth boils, turn off the gas. Strain the liquid through a sieve or cheesecloth. Set aside the chicken. Wash the pot well, dry with a towel. Pour it back in chicken broth. Put on fire.

Throw pre-washed rice into the boiling liquid. Cook for 10 minutes over medium heat with the lid open.

Then send the roast. Continue cooking 7 minutes.

Cooking cream and flour sauce

While the ingredients are cooking, prepare the cream and flour mixture. Mix them together and beat thoroughly with a whisk until a smooth puree. This must be done without lumps. If they are still there, it will be right to strain.

Pour the sauce into the boiling broth. Salt, pepper, sprinkle as desired provencal herbs, spices or condiments.

Finely chop the greens, add to the pan. Stir in the soup. Put out the fire. Close the lid. Leave on the stove for another 20 minutes. Bon appetit!

Advice
After boiling is complete, pour tasty soup from frozen mushrooms on plates or bowls. Serve with homemade croutons rye bread or meat or vegetable skewers. The dish will acquire a special taste if sour cream is added.

Mushroom soup from frozen champignons with pearl barley

Mushroom soup made from frozen champignons with barley turns out to be very satisfying and rich. This dish is an amazing combination of not only delicious, but also useful products. And its aroma will not leave indifferent any connoisseur of this delicacy.
Ingredients:
Frozen champignons - 350 g
Pearl barley - 150 g
Olive oil - 50 g
Parsley sprigs - 2 pcs.
Onion - 1 pc.
Bay leaf - 3 pcs.
Water - 3 l
Salt to taste
Ground pepper to taste

How to cook frozen mushroom soup with barley

Peel and finely chop the onion, carrot. Also chop the parsley.

Defrost mushrooms, rinse several times and crumble into pieces, if required. Put them in a pot of water, bring to a boil and cook for another 15 minutes. Then you need to remove the foam from the broth and throw a bay leaf into it. After that, get the mushrooms and transfer to a separate bowl.

Add barley to a pot of water and cook for about 35 minutes.

Saute onion in olive oil for 10-15 minutes. Fry the mushrooms in the remaining oil after this for 10 minutes, stirring constantly. Add onion, salt, pepper again and mix.

Put the resulting mixture into a saucepan with almost ready pearl barley, continuing to cook the soup for another 15 minutes.

Season the dish with salt and pepper, boil for another 3-5 minutes. Then add parsley.

It is better to serve the soup immediately after cooking, after leaving it for 15 minutes to brew under the lid. It also pairs well with other ingredients in the dish. boiled rice, which some cooks put instead of pearl barley. Bon appetit!

Advice
Barley before cooking should be left in cold water for 30 minutes. Then pour boiling water for another 1 hour. Thanks to this, the cereal will be cleaned and steamed.

Assorted soup with mushrooms and lentils

Delicious soup of frozen mushrooms with red lentils is prepared simply and quickly.
Ingredients:
Mushrooms (honey mushrooms and champignons) frozen - 300 g
Dry mushrooms - 5 pcs.
Onion - 1/2 pc.
Carrot - 1 pc.
Potatoes - 2-3 pcs.
Red lentils - 3 tbsp. l.
Broth - 1.5-2 liters
Salt to taste
Vegetable oil
Parsley dill
Garlic - 1 clove

How to cook soup

Fry chopped onions and carrots in vegetable oil.

Add frozen mushrooms. You can add a few more soaked dry mushrooms for taste. Simmer for 10 minutes.

pour hot mushroom broth. Can also be used meat broth. Add also filtered water in which dry mushrooms were soaked. Add diced potatoes and red lentils. Cook for 20 minutes. When the soup is ready, add chopped parsley and dill, as well as a chopped clove of garlic. Let stand covered for 10 minutes.

Serve with sour cream. Bon appetit!

Video recipe on how to cook delicious mushroom soup with cream in a Redmond slow cooker

Bon appetit!

This is how you can quickly cook a very hearty mushroom soup from frozen champignons, which will perfectly diversify daily diet and will delight the whole family with its aroma.

Autumn is coming and most often now they look at how to cook and or how to cook,

It will also come in handy for picnics in nature. And in the heat, it’s important to use kvass, kefir, mineral water, whey, yogurt, ayran, lemon juice and water. Cook with pleasure! See you again on my blog.

When I feel sad and somehow internally chilly, I cook soup. I choose some simpler recipe so as not to stand at the stove for a long time - to quickly chop everything up and then sit and wait for the soup to cook, inhaling delicious flavors. Today I have especially fragrant soup from white frozen mushrooms, a recipe with a photo from the category “you can’t imagine it easier”. Spartan food set - mushrooms, potatoes, onions, carrots, some spices and herbs. This is the recipe Have a good mood. Don't believe? And you try. It is enough to eat a plate of such a soup of porcini mushrooms - and there will be a warm feeling that you have been well taken care of. The taste of the soup depends entirely on the quality of the mushrooms. I have them, they are awesome. A week ago, my mother brought me two bags of frozen porcini mushrooms. I put them in the freezer, but as soon as I opened it, the whole kitchen was immediately filled with the thick aroma of summer, August, early foggy morning. My parents prefer to go to the forest at five o'clock in the morning, according to the old post-war habit, when they went to the forest for mushrooms, as if they were harvesting, and whoever gets there first will get all the mushrooms. Strong, even mushrooms, without a single wormhole. We just managed to get out after the rain - and immediately they were once and in a basket. Mom froze them like that - entirely, only cleaned the legs a little from turf and moss. All I had to do was thaw them, rinse and chop them. Frozen mushrooms cook very quickly. 15 minutes - and the soup is ready.

Ingredients:

• Frozen white mushrooms - 250-300 grams,
• Potatoes - 2 pieces (slightly larger than average),
• Bulb - half a medium size,
• Carrot - half
• Vegetable oil for frying - 1-2 tablespoons,
• Water - 1 liter,
• Salt - to taste (I put half a teaspoon)
• Spices - to taste (I added a pinch of dried crushed garlic and a little freshly ground pepper)

How to cook frozen porcini mushroom soup

So, we have frozen mushrooms. They need to be transferred from the freezer to the refrigerator in advance so that they completely thaw. In no case should mushrooms be put in water - they will give the lion's share of their wonderful aroma to the water. And we need to keep it as much as possible.

Soup will take a little time to prepare. Let's start with the bow. It needs to be washed, peeled and cut into small enough pieces.

Pour into a skillet or heavy bottomed saucepan vegetable oil. Add the onion and sauté over low heat, stirring occasionally. Do not leave the stove so that the onion does not burn. As soon as it becomes transparent, you will immediately need to put the carrot.

You can chop it thinly with a knife, grate it on a regular grater, or use a device for Korean carrot- then the soup will turn out to be very aesthetic. Mix carrots with onions and fry for another five minutes.

Our mushrooms have already defrosted and become soft. I don’t use thawed water from under them, because it either needs to be filtered so that sand does not creak on the teeth, or drained. I am not in the mood to conjure in the kitchen, so I wash the mushrooms, clean off the remnants of the turf and cut the mushrooms. If you want to get such distinct pieces, then cut off the leg about a centimeter from the hat and cut it into centimeter-wide pieces. And put the rest with the hat up. Cut in half, and then take a half and cut neat pieces across - you will get quarters with a distinct shape of mushrooms. Of course, this can only be organized if the mushrooms are medium-sized.

We send the chopped mushrooms to the pan, mix with onions and carrots and fry for a couple more minutes.

All that's left is potatoes. We clean it and cut it medium-sized. I generally cut into strips, like for frying, and then also in half, because I don’t like it when large potato chunks float in the soup. I like the potato pieces to fit in a tablespoon.

Next, we need to fill everything with water. I take only 1 liter for such a quantity of products, because I like the soup to be rich in taste and to have more thick. Water can be taken cold or boiled in advance - then the soup will cook even faster.

We put the pan on the stove, salt, bring to a boil, turn the heat up to a third, close the lid and cook for 10-15 minutes until the potatoes boil. At the end, add spices. Next, turn off the stove and let the soup brew for at least 20 minutes. Remember, the longer the soup sits, the more flavorful it becomes.

That's all. You can serve this mushroom soup with chopped herbs. Maybe with sour cream.

Bon appetit!

We will not have time to look back, as soon as the summer mushroom time comes. How we look forward to this time! After all, there will be an opportunity not only to walk in the forest, to breathe fresh air, listen to the birds singing, but also "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 picker and cook the roast. And what a smell is spreading through the kitchen at that moment! Oh, I just dreamed and almost presented everything live.

But it 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 the stocks have already run out, then it doesn’t matter, now you can buy frozen champignons in the store all year round, however, as well as fresh ones. And not only champignons, there are also chanterelles and boletus.

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

Frozen Mushroom Soup - Classic Step by Step Recipe

According to this recipe, of course, you can cook soup using both fresh and frozen mushrooms. Any that are. Especially delicious will be a soup of white, boletus and oil. At least from one of the same species, at least by mixing them in any proportions.

If you cook from aspen mushrooms (redheads), then the dish will also turn out to be delicious, but the broth will be somewhat darkish. Therefore, I cook more from boletus, use them, or cook.

And of course, don't forget the mushrooms. Everything will turn out from them at the highest level. And today one of them will be a delicious recipe.

We will need:

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

Cooking:

1. Peel potatoes and cut into long strips of medium size. 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 the carrots and cut into strips, or even better, rub on a grater for Korean carrots. So it will turn out thin and will not need to be kept on fire for a long time. And that means more vitamins will be preserved.

You can also grate carrots on a regular grater, but in my opinion, if you cut into strips, or use a grater for Korean carrots, then general form soup will be more beautiful. In addition, all other components will be cut with us in the same way.

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

Put the 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 more stewed than fried.

5. In the meantime, the potatoes have boiled and you can add mushrooms to it. I already had them cut into pieces during their preparation, and therefore I take them out of the freezer and immediately, without defrosting, add them to the potatoes.

If they are thawed, they will soften, lose their structure. In addition, they will have a double load, first defrost, then cook. And when you put them right in the frozen state, they retain their appearance better and turn out to be tastier.

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 simmer for 15 minutes.

7. In parallel, do not forget to follow the vegetables. We need to add to them bell pepper. I also have it frozen, and I also add it to the pan without defrosting.

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

In addition, he, along with carrots, will give beautiful colour broth. After all, as you know, mushroom soups are not very bright and beautiful. It is only from white and chanterelles that it turns out light clear broth, and from all the rest - not so much!

But if you think that pepper is superfluous 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 a minimum and simmer until tender, 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 with mushrooms are ready. Now you can add to the pot vegetable stew. Mix and let boil. Taste the broth, is there enough salt, if not, add salt to taste.

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

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

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

I have another similar option in one of my articles. There you can read. And of course, not only to read, but also to 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 vermicelli. Its difference from the first option is that we will not do any roasting beforehand.

This soup is best cooked in one go. If you want to cook it for two days, then in this case, roast 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 salty.

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 gr (small)
• salt - to taste

Cooking:

1. Cook chicken broth. You can use any parts. I took 4 wings. They are quite fatty, and besides, on the bone. Therefore, the broth will be delicious. And since the broth will be delicious, then the mushroom picker itself will turn out no worse.

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

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

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

3. In the meantime, cut the potatoes into cubes. Peel the onion, but don't cut it. You can immediately send it to the pan to the whole chicken. Let it boil, and give its juice to the broth.

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

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

6. Then add frozen mushrooms.

It is not necessary to defrost them, especially if you yourself have frozen them, and they are already cut into pieces. Usually, before freezing, they are thoroughly cleaned and put in freezer already ready for cooking.

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

Otherwise, the broth will turn cloudy.

8. The foam was removed, you can immediately put the chopped carrots into the pan. Boil everything together for 15 minutes.

9. Cook vermicelli, it is better if it is small. Our soup is already quite thick, so we will not thicken it even more. For the same reason, vermicelli is added quite a bit.

I have small vermicelli it didn’t turn out that I didn’t keep track of it, so I took spaghetti. Before putting it in the soup, I broke the long pasta into 4 parts.

10. Cook vermicelli until tender. I won't give the time because I don't know which variety you will use. I cooked 6-7 minutes.

11. Taste the broth, if salt is not enough, then it can be added.

We do not add spices, pepper and bay leaf, 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. In the meantime, set the table. Put sour cream and cook greens.

Since mushroom soups turn out a little 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 the taste.

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

The soup turned out very fragrant, appetizing and tasty.

And by next recipe, this first dish can be prepared from frozen champignons.

Frozen champignon soup with cheese

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

Moreover, since all today's recipes fit him.

Creamy taste combined with tender champignons makes this soup simply unforgettable in taste.

And if you break through the contents with a blender, you will also get a delicious one. By clicking on the link, you will find another recipe for frozen mushrooms.

And also I would like to bring to your attention a very interesting recipe for mushroom soup from the site http://willcomfort.ru. I know many recipes for soups, but this is the first time I have met this one. And although it is prepared from fresh champignons, but I think that from frozen it will turn out just as well!

Here are the recipes. All are simple and delicious, choose any and you can't go wrong!

Cook and eat healthy.

Bon appetit!